I am quite satisfied. It makes good and tasty bread with the two programs I used (French type and whole wheat), nothing like the "foam" from supermarkets and many bakeries. Of course, if you look into it a bit more and learn some basic baking rules, the result will "take off." For example, "the optimal 60 rule," which means that the ideal sum of the ambient temperature + flour temperature + water temperature should be about 60, so in the summer not only should you not use lukewarm water, but water from the fridge, otherwise the dough temperature will far exceed the optimal range of 24-27 degrees Celsius (which is considered best for proper development and maturation of the flour's gluten, which gives that wonderful "bready" taste), and there will be overactivity of the yeast, the bread's gluten won't have time to develop properly, the dough will rise quickly and a lot but then "collapse" and its taste will be altered (sweet-sour from the yeast). Or, for example, the optimal ratio of liquids (water + milk + oil) for white soft flour is about 60%, while if the flour is a mixture of soft, hard, and whole wheat, then for the amount of hard flour you need to add +5% water (compared to what would correspond to that amount of flour if it were white), and for the amount of whole wheat flour, +10% water. You should also understand that some ingredients play an important role not only in taste but also in the gluten fermentation process (e.g., salt "slows down" the action of the yeast, while sugar "boosts" it at the start of the process, oil makes the crumb softer but delays the maturation of the gluten so it needs moderation, etc.). So, when we change the dosage of any of these ingredients, we need to check if we should also change something else, i.e., if we need to increase/decrease the amount of water or yeast or modify the flour mixture ratio, etc. It's best not to make all the changes at once, but one at a time, see the result, and then revise or improve and proceed until we reach the bread that fully satisfies us. And two negative remarks: a) The recipe booklet that comes in the package, compared to the one you can download from the internet for this specific bread maker (from the official Tefal site), has significant differences in several recipes regarding the ingredient quantities. I found that the "wrong" one is the one in the package (there were obvious mistakes), while the one online is clearly the "corrected" version, and b) the device lacks an important feature that many other bread makers have: shortly before the end of the kneading stage, there is an audible warning if you want to add some extra ingredients (e.g., olives, walnuts, raisins, etc.) and after that, the kneader does a very gentle kneading for 2-3 minutes, just enough to mix them into the dough without crushing them. Unfortunately, this bread maker does not offer this feature. For example, you can't add the olives at the start of kneading because they will become a paste, so you have to wait and keep an eye out, so that 3-4 minutes before kneading ends (which, for example... In the whole wheat bread program, it lasts 25 minutes) to add the extra ingredients into the bowl, but the kneader does not slow down, so there will still be some chopping/crushing of these extra ingredients (smaller, of course). For this reason, I removed one star from the rating, I consider it an important and unjustified omission. Finally, keep in mind that the bread produced, because it is properly made bread (and not full of additives and "leavening agents"), has a much smaller volume in relation to its weight, compared to the ready-made "foam-breads" from the supermarket. That is, it is "dense" bread... not hard, "dense," like the handmade breads that used to be made in the old days in the villages. 1 slice of this bread corresponds to about 2-2.5 slices of supermarket bread. This might surprise you a little at first, but it is not a disadvantage, on the contrary, it is a sign of its high quality. Just pay attention to the amount you eat, if you used to eat 2-3 slices of foam bread, here you should not exceed one!

It's a beautiful machine, lightweight and doesn't make much noise. It has the instructions in Greek, it has recipes with the ingredients and the dosage in detail but not in Greek! I just received it so I did a first test! I followed exactly what the second recipe said, for French bread! It took 3 hours, it was very easy because it shows you with pictures the order to put the ingredients. I don't know if I was supposed to use some special flour, I used plain all-purpose flour and the bread came out with a quite hard crust, soft crumb but quite dense! I added the ingredients with absolute precision! Delicious and fluffy bread, but the problem was that the spot where the heating elements are outside the bucket, there it got a bit burnt! And when I took it out, it required a lot of effort to get it out of the bucket! It's not that it was stuck exactly, I would say it was so dense and the crust was so hard that it got wedged! I will try other recipes and with a lighter crust, maybe it gets overcooked on the medium setting, what can I say! Anyway, for the first time, I was quite satisfied!