Testing the Stadler Form Baker Three

A bread maker that makes bread with pleasure. Very pleased with the clever design of the body, preventing heat leakage. Responsive control system. Quality materials. And of course, self-programming – the ability to create your own recipes from start to finish and put them into practice. Advantages: Convincing construction and materials, “responsive” and clear controls, programming, practical design.

Stadler Form Baker Three

TECHNICAL SPECIFICATIONS

CONNECTION

: 615 W.

BUNCH

: 450/680/900 g.

FUNCTIONS

: 17 programs + 2 own algorithms, choice of loaf size, crust color, delay cooking, pause mode.

CONTROL

touch control, digital display with indication of selected parameters and program step, timer 12 h., memory on shutdown.

WARRANTY

1 year.

BUNCH

Brick 180×143 mm. The bucket is deep enough – 160 mm, solid, non-stick coating is black. Two blades are available for blending components, one with a folding tab.

Bread can be made in three versions with weights from 450g to 900g. And the color of the crust can be chosen not from the usual three, but from the five offered settings – from very light e.g., bread for children to very dark very crispy thick crust .

PROGRAMS

19 cooking programs, 10 of which are directly applicable to the most diverse bread recipes. Moreover, these programs include both traditional and unusual ones, such as Delicatessen bread. The reduced cycles are represented by two programs of Express type, lasting just over an hour and the accelerated cycle of 1:40.

The process of preparing bread includes two steps of kneading, and both of them are differentiated – tied to the peculiarities of their recipes. For example, the longest kneading time is provided for French bread and sandwich bread: 18+40 min. and 15+40 min. The pause between bakes lasts from 8 minutes basic program to 18 minutes. Further the bread dough rises with two kneads. The final stage – baking – lasts from 47 biscuit to 60 minutes.

Automatic heat keep mode in the breadmaking machines. But it can be turned off when baking is complete.

The basic program is designed for wheat bread and bread based on wheat flour mixtures with rye and wholemeal flour. This is a versatile cycle that allows you to choose a variety of recipes. The main requirement – the flour with high protein content must be at least 50%. Additives in the form of seeds, dried fruit, herbs, etc. are allowed. d. Loaf size determines cycle time and takes between 2:51 and 3 hours.

Whole Grain Bread

b. The program is suitable for the production of 680 and 900 gram loaves. The peculiarity of the cycle is the pre-heating of the ingredients, which facilitates the release of flour gluten, and thus increases the rise of the dough. The dough needs more time to rise, for which the proofing stages are lengthened. Therefore, the program duration is 3:5 hours. or 3:40 hours. Recipes can be based not only on whole grain flour, but also on rye flour, including whole grain flour, as well as mixtures that involve the addition of flaxseed, buckwheat, corn flour. However, a sufficient amount of regular wheat flour is needed to keep the yeast working.

Muffin Pastry

– A mode designed for bread preparation, in which dairy products, butter, etc. are added to the recipe. Most often these are sweet types of bread, such as kulich, with large aromatic components added-essences, candied fruits, candied fruits, spices, and dried fruits. The recipe can be based on fruit puree, such as banana bread. It is possible to produce all three types of loaves, the cycle is slightly shorter than usual 2:35-2:45 h.

Sandwich bread

. Sandwich bread has a loose, more or less evenly spongy crumb and a soft crust. To meet these requirements, the bread is kneaded fairly quickly. Let the bread stand up well from the start. The program is designed for loaves of 680 and 900 grams, for a duration of about three hours.

French bread

, On the other hand, made with a crispy but relatively thin crust, light and spongy crumb. This program has a long phase of the 1st rise of the dough, which helps achieve the crumb tenderness. The recipe for the bread is very simple, extra or first class flour, with a minimum of additives.

Ready Mix Bread

– A mode for those who purchase bread bases already prepared according to specific recipes. It is assumed that the mixes have sufficient protein content for white bread or include the addition of wheat protein gray, black bread , as the cycle is not long. The mode is only for loaves weighing 680 g.

Delicatessen bread

– different recipes.

Gluten-free bread

– A program for baking bread that does not contain wheat protein gluten. Made either from prepared mixes or recipes based on rice, corn, sesame flours.

Express baking

– two programs for loaves of 680 and 900 g respectively, short cycles of just over an hour. For the mode it is better to choose simple recipes with a minimum of additives, based on wheat flour with high protein content more than the usual 10.3 g/100 g . The dough is kneaded quickly, allowed to proof for about 20 minutes, and then baked. Because the dough does not have time to rise well, the crumb is denser.

Accelerated baking

– The second type of shortened programs, which involve baking twice with a short pause and a longer than usual baking time.

The cake

– A program for making desserts like Madeira. The components are mixed and the pie is baked immediately, a total of 1:10 hr.

Sweet baking

– program with dough lifting steps. Recipe primarily thick and fluffy puddings with a thick crust.

Favourite recipe

– Ability to program two proprietary algorithms depending on recipe requirements. All program steps can be adjusted by selecting their duration, eliminating unnecessary steps.

Dough

– An auxiliary program for preparing simple dough for yeast dough, such as patties, including two kneading phases and crumbling, 1:30 hours.

Pizza dough

– A quick program with a thorough kneading and short rise, for a thin, crispy pizza base. 50 min.

Jam

– The program allows you to cook a small jar 400 g of jam or jam without any hassle. Preheat fruit or berries with sugar for rapid release of juice. Then begins cooking with evenly kneading the mass. Cooking itself takes 20 minutes, the overall program – 1:20 h.

Extra cooking

– One-hour baking cycle, you can set the duration in 10-minute increments. Used for browning ready-made bread or baking desserts, such as pies with fillings.

Bread in the first program

Our first test – bread, cooked according to the first program. We took the basic recipe, replaced part of the flour with rye flour 3 tbsp. l. , added some bran, dried paprika to it. A handful of raisins poured into the dispenser. The picture shows a loaf weighing 450 grams. As you can see, the bread is well risen, it has a beautiful crust, fragrant crumb. Thanks to the dispenser raisins are not damaged during the kneading. And this is a solid “A.”.

Sweet Bread

Let’s see how to make bread with muffin elements. We take a recipe for fruit bread from the recipe book, minimum loaf. Pour the dried fruit raisins and candied fruits according to the recipe into the dispenser. Program three.

Crust chosen most browned, and that’s what turned out such a beautiful bread with raisin eyes – puffy, delicious, in a word – a great result.

Bread according to your own recipe

Let’s evaluate the programming process by working out an algorithm for ciabatta. This Italian bread loves hands, but we’ll still try to trust it to the bread maker. Ciabata has a very simple recipe, the bread comes out with large irregular holes, a slightly rubbery texture and a dry crispy crust. The most important thing is to knead the dough, so let’s give it maximum time. Next lifting – ciabatta does not like crumbling, we exclude them, instead manually folding the dough from the edges, twice with pauses for lifting. Then baking. Bread should be taken out at once to maintain crispness of crust, heating mode is excluded.

Recipe

Water 290g

Wheat flour 380 g

Ciabatta mix* optional 70g

Salt for 1.5 hours. l.

Yeast 1,5 hr. l.

* The mixture is a ready-made dry wheat sourdough with the addition of gluten, enzymes, vitamin C

Program

Recipe

1. Knead the dough for 14 minutes. Place all ingredients, beginning with water, in the bucket. Turn the program on. The dough should be quite runny when kneaded

2. Pause for 10 minutes. A short pause for extraction of the gluten, improves the consistency of the dough

3. Dough kneading 20 min. The dough should roll up into a not very hard, soft and sticky dough ball remove the spatula when finished do not use a crumble

4. Dough rising 120 min. In the middle of the cycle, gently fold the dough over the edges like a towel, on one side and on the other

5. Dough rising 60 min. At the beginning of the stage repeat the addition

6. Baking for 60 minutes., Standard baking time, immediately remove the bread at the end of the cycle and cool on the racks

The program is adjusted within certain limits. You can start with either a knead or a reheat exclude the first knead as needed. The heating of foods may last up to an hour. The second kneading takes from 5 to 20 minutes. Follow with two rising phases of up to two hours each. Baking proceeds at the default temperature of a few minutes to 1:20 h.

Ciabatta is ready

. Of course, it does not look like a traditional “slipper” but like a brick. And yet this is it – a little stretchy structure with holes of different shapes and sizes, ringing if you tap, there will be an empty sound crust, wonderful taste and aroma.

CONTROL

It is a concise touch panel with 4 buttons and digital display. I’d like to point out right away that it is interesting to study the system, primarily because of the responsive sensors. They immediately respond to touch, with a soft buzzer sounding – the user is confident his action is accepted by the appliance. We tested the operation of the buttons with wet fingers and dusted with flour – it works! This means that it is not necessary to adapt to the system, to get used to some rules – just press or rather touch and everything is all right.

The traditional way to make the settings. Select the number of the program check the list on the top bar , then the weight of the loaf, then the color of the crust. Next are the timer settings. The moment of completion of cooking can be postponed to 12 hours, a step of 10 minutes.

Display is not big, but it uses “thick font” for indication – everything is clearly visible.

The program steps are displayed with only three icons – kneading, proofing and baking, indicating the step number from 1 to 3 – also simple and therefore understandable.

OPERATION FEATURES

The ingredients are placed first with the liquid. There is an automatic dispenser for dried fruits and nuts. It is activated at the end of the second kneading step. Filling the dispenser is easy: just open the lid and add the ingredients. When automatic feeding is actuated, the bottom of the device opens and the content falls into the bucket. Then the most interesting thing happens. Dispenser closes automatically. Experienced bakers will understand why I draw attention to this point: the closed design prevents heat leakage, which is relevant in all phases of the bread or dough program.

The memory of the settings when you turn on this oven is set up in an unusual way. If the power supply is interrupted before the start of the test rise phase, the settings will be reactivated no matter how long the pause lasts if it lasted very long, you will have to press the start button yourself . But if the disconnection happened during and after the beginning of the 1st phase of rising, you will have to go back and start from the beginning.

DESIGN

Model is made in SoftLine style with smooth lines and curves. The main feature that immediately catches your eye is the cantilevered design that completes the top panel. This design is a handle on one side of the door, on the other side there is a control box. Thanks to this solution the buttons and display are right in front of the hostess, which is very practical.

Upon meeting you immediately notice that the oven door is very massive, which means that it will hold heat well. The window is small. The dispenser is convenient and yet simple to use – no need to worry about how to handle it.

The oven is equipped with a backlight. The light bulb is on the right side. You can only turn it on when the program is already set and not, for example, during cleaning.

The housing has rounded edges. Partly it is made of stainless steel, partly of white glossy plastic.

DIMENSIONS

(shhghv : 380h305h305 mm.

WOOD LONG

Size: 118 cm.

MASSAGE

weight: 7.0Kg.

EXCELLENCE

The bread maker that makes bread with pleasure. Very pleased with cleverly designed housing that prevents heat leakage. Responsive control system. High-quality materials. And of course, self-programming – the ability to create your own recipes from start to finish and bring them to life.

Price

: 6990 Dollars.