trada
axelsom, about yeast filling. I bake with dry yeast, because you can't buy raw yeast from us, alas. And when I bought the stove, I ran into a problem, the bread did not turn out right away. The problem turned out to be in the yeast, or rather in their bookmark. So Saf-Moment yeast is laid so that it does not come into contact with water, or in a yeast dispenser, but Saf-Levyur yeast must be diluted in water. I now use both, depending on the bread being baked.
trada
Here, I want to show off my bread, and I am putting the photo for your judgment! :)
Panasonic SD-2500, SD-2501, SD-2502 (1)

I took 100 g of long sourdough dough, 150 ml of potatoes. broth, 1 tsp of yeast and 200 g of wheat flour - kneaded for 15 minutes on the "pizza" program, let it stand for 10 minutes, then:
3 tbsp. l. sifted bran and grains of wheat (own grinding) (all this in a bowl on the scales)
I add whole grain flour (my own grinding) to 100-120 g
I sift wheat flour there up to 300 g (total volume)
1.5 tsp. salt
1 tbsp. l. honey
2 tbsp. l. draining. oils
170 ml remaining potatoes. decoction + water
mode - basic with a delay of 1 hour, size XL, medium crust

Panasonic SD-2500, SD-2501, SD-2502 (1)

can anyone be interested in my recipe
lega
Quote: Vanya28

Will not suffer.
Increase the weight of the recipe proportionally by 10% at a time and quickly find the maximum size.
In Panasonic rye with a certain skill is baked with a total weight of 1700 grams.

Vanya, a very bold statement that the stove will not suffer. If this is an isolated case, then perhaps it will not suffer ... but if a person constantly overloads the engine? Who will then be responsible for the spoiled HP? You will not make warranty repairs, will you?
olaola1
Lga,
Svetlanka
I have been using the SD-2501 bread maker for a week, I want to boast that ordinary white bread turned out to be very tasty and crunchy, I tried to make dough for dumplings and dumplings, too. I was also impressed by the cake baked in a bread maker, but the dough for the Moscow bun was disappointing because it was very liquid and rye bread requires a recipe adjustment. Not everything about her is perfect. How to insert a photo tell me?
Taia
Quote: Svetlanka

but the dough for the Moscow bun was disappointing, very thin and rye bread requires a recipe adjustment. Not everything about her is perfect.
So what's not perfect, a stove or a recipe?
Svetlanka
Recipes with mistakes
addresat
trada, ohheny good bread turned out, probably delicious, and most importantly healthy!
I don’t know, I am very happy with the recipes from the instructions. I didn't bake a Moscow bun, but I often bake rye.
Tane4ka
Peace be with you Bakers !!!
Well, here I am slowly mastering my assistant
Here's a pretty good bread:
Panasonic SD-2500, SD-2501, SD-2502 (1)Panasonic SD-2500, SD-2501, SD-2502 (1)
baked according to the recipe:
Yeast 1.25 h. l
Wheat flour 450g (nra very "French thing")
Salt 1.5 tsp
Sugar 2.5 tbsp l
Water 270ml
On the 8th program "French"
Try it, it should be especially liked by those who do not really like different additives, simple and tasty
trada
addresat, thanks! I really liked the bread, very tasty. Does not crumble, fragrant, moderately sour. And useful, of course! Once again, thanks for your rating.
Il
I post reporting

For those who have not bought yet ..

Purchases:
Bread maker 2502 - 7620 rubles (do not count it for advertising, "rustic") They did not take money for delivery, everything went fine.
Scales SOEHNLE PAGE PROFI - 1399 rubles. On the advice of members of the forum "Eldorado", the best price, arrived, took. Mega scales.
Sitichko - 100 rubles. "Auchan"
Silicone brush - 35 rubles. "Auchan"

All flour "ashanovskaya": Wheat Sokolnicheskaya
French stuff, wheat, extra variety - I liked it very much. The house is over.
Peeled rye.
Pressed yeast, "auchan".


Il
Dimensions

🔗
Rustman
Recently, we bought a model 2501 for 5990 in Technomart78. I ran and bought flour and rye, baked bread. our average loaf turns out to be higher than a bucket. Tell me, if I bake a big one, where will she go when she doesn't have enough space inside? Everything was put on the scales.
Rina
Rustman , congratulations on joining the friendly company of bakers

If your average wheat bread turns out to be so high, then, most likely, there is a lot of yeast (or they themselves are too active) and a little too much water. Read the Tutorial for Baking Homemade Bread in a Bread Maker and the Kolobok Rule (links are on the first page of this topic). Perhaps, slightly reduce the amount of yeast and make the bun a little denser - this is the solution to your question.
Il
Thank you very much for your support!
Now I look at photos of your breads and enjoy, I know how such a loaf pleases the eye and enjoys tummies
How joyful it is to be proud

Take a photo report and mine.

First bread. The first kolobok was under my mother's full control, after which the recipe (“Italian bread” by Admin) was repeated 4 times a week, at night with a timer. One of the loaves went to work with her husband. Full house.
The spouse is shy with happiness

Tatyana Thank you sincerely for the wonderful recipe !!!

🔗

🔗
yalena
Il, very nice bread!
I'm glad you are doing well!
Il
Thank you Lena
I mastered the rye yesterday, worked, barely waited for the evening to bake it. I read that he is moody. The first one turned out superb, with dry parsley and dill and French herbs - it was a control in my husband's head: girl_
But today I put a rye (my husband asked for work) roof on one side with a tubercle, I think I already understood the reasons. Tomorrow I will ask for advice.

I put the Italian one today, sonny :) and smeared it with yolk (it turned out very nicely and crumbles less), I'll post the photo tomorrow.

I also really want to figure out about malt, sourdough, what is it? What does it look like? What is more useful for the family and figure. It seems guys - it has been delayed and now this hobby dear to my heart.
The husband (before he grimaced), and now he is showing great interest, has already stuck his nose in during the batch. And most importantly - he insists on supplementation!
Delicious bread for everyone and an easy working week!
Hormistr
One danger from this bread is extra pounds, it turns out very tasty.
yalena
I bake them with rye and coarse flour!
Kilograms are not added!
yalena
Quote: Il

And most importantly - he insists on supplementation!

It means that the bread is not only beautiful, but also very tasty !!!
addresat
I baked bread yesterday, though in the oven, without a single gram of yeast !!!! I did it anyway
Here I am bragging https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3394.0

Kneading the dough in HP.
Il
Quote: yalena

I bake them with rye and coarse flour!
Kilograms are not added!
Flax, what are the recipes? If I understand correctly, is it healthier with rye and coarse flour and sourdough?

Quote: addresat

I baked bread yesterday, though in the oven, without a single gram of yeast !!!! I did it anyway
Here I am bragging https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3394.0

Flax Firstborn - Handsome! And the pies
I will study leaven, in general for me a dark forest.

Baked charlotte today - flour is running out
yalena
Quote: Il

Flax, what recipes? If I understand correctly, is it healthier with rye and coarse flour and sourdough?

It's healthier with sourdough, but for me making sourdough is an incomprehensible science
A recipe like a custard from recipes for a bread machine.
I make big bread.
It is difficult with exact grams, since the coarse flour is different for everyone.
I take 250 rye, 50 semolina and 350 coarse grains.
2 tablespoons of malt and 1 teaspoon of coriander pour 200 g of boiling water.
In 100 g of warm water I dissolve honey and 12 g of pressed yeast.
+ another 200 g of kefir, 1.5 tsp of salt.
addresat
Quote: yalena

It's healthier with sourdough, but for me making sourdough is an incomprehensible science

And try ..... I also thought it was difficult and troublesome - but nothing like that, it can only at the beginning.
yalena
There is no time to try ...
This is how to treat a living being.
addresat
Quote: yalena

There is no time to try ...
This is how to treat a living being.
That's for sure. But so interesting ...
Strong
I look at myself for a new bread maker.
Please tell me how well it bakes
"top" of bread in the SD-2500 model and how much "upset"
her lack of a viewing window.
My previous model had it and I'm very used to it
control the whole process.
What other disadvantages does this model have?
Everywhere she is only praised, is she really so
close to ideal?
lega
Quote: Strong

I look at myself for a new bread maker.
Please tell me how well it bakes
"top" of bread in the SD-2500 model and how much "upset"
her lack of a viewing window.
My previous model had it and I'm very used to it
control the whole process.
What other disadvantages does this model have?
Everywhere she is only praised, is she really so
close to ideal?

There can be no ideal in principle ... Panasonic is praised mainly for the fact that, as a rule, HP gives stable results, and breakdowns are very rare.
The lack of a window is more a plus than a minus. If you are used to controlling the process, then nothing will prevent you from doing it in Panasonic. You open the lid and observe, and intervene if necessary. The top is usually good.
For some, a fairly long temperature equalization before kneading is a minus, but in fact it is more of a plus.
Basja
Quote: Strong

I look at myself for a new bread maker.
Please tell me how well it bakes
"top" of bread in the SD-2500 model and how much "upset"
her lack of a viewing window.
My previous model had it and I'm very used to it
control the whole process.
What other disadvantages does this model have?
Everywhere she is only praised, is she really so
close to ideal?
I have two HP and both Panaski, one of which is 2500. There are no complaints about the "top" of the bread. This is the view of my bread from this HP.
Panasonic SD-2500, SD-2501, SD-2502 (1)
though he almost ran out of the bucket and propped up the lid. The pastries were on the "French" program. The absence of a viewing window does not affect in any way, and then you can periodically open and control the batch. When the kneading is in progress, the lid is completely open to control the bun, you can also look in during the ascent, but when the baking is running, then "sorry, you can't", as well as in the oven. I usually put it on at night, and in the morning we wake up to the smell of freshly baked bread.
Rina
yalena, if the hand does not rise to the sourdough yet, do the "yesterday" dough - from one batch, take 100 grams of the finished dough (150-200, as you wish), put it in a bowl (dish, bag, in general, a closed container, but so that there is some air access and the dough is not ventilated). The next day (every other day) add this "yesterday" dough to the usual set of products minus half of the yeast. When the kneading is finished, take the same 100 grams of dough again and return to the refrigerator ... and so on. In this "yesterday's" test, lactic acid bacteria and products of their work will gradually accumulate.
Aaleks
Hello everyone !!! And someone tried to bake bread so that it was as close to a loaf as possible in taste. Or if anyone has such a recipe I would be very grateful.
Basja
Quote: Aaleks

Hello everyone !!! And someone tried to bake bread so that it was as close to a loaf as possible in taste. Or if anyone has such a recipe I would be very grateful.
look here https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=998.0, but in general there are so many different recipes on the forum, do not be lazy, walk around, take a look, but according to this recipe, the baking is not unique, the bread is just super.
yalena
Strong, my old stove had a window and baked perfectly
I chose according to the principle, if only it was not worse than mine!
SD-2500 bakes as well
But the window is still missing ...
As for me, it makes the crust a bit dark ...
This despite the fact that I set the "light crust" mode.
With a crust it is generally interesting, according to the same recipe and on the same program, I get a crust of a different color.
I don't know what it depends on ...
But the bread is baked and does not burn - this is the main thing!
yalena
Quote: Rina

In this "yesterday's" test, lactic acid bacteria and products of their work will gradually accumulate.
Rina, thanks!
But this method will not completely replace yeast?
Will it only affect the taste?
Rina
yalena, over time, this dough can be converted into the category of leavens. There are leavens that start with yeast. In addition, the starter culture itself is a complex of yeast, lactic acid bacteria and their products. On any plant products there is a certain amount of "wild" yeast, it is they that over time (when the leaven becomes efficient) and raise the dough. Yeast of a certain pure strain predominates in yesterday's test, but over time, they acquire a company of wild ones. I think that empirically you can come to the conclusion that this "yesterday" dough will work even without adding pure (dry or pressed) yeast. I did this - the bread was a little denser than with ordinary yeast.
yalena
Empirically ...
I must make up my mind
I bake every other day! Maybe not leave 100 g, but half for the next time?
Admin
Quote: yalena

Empirically ...
I must make up my mind
I bake every other day! Maybe not leave 100 g, but half for the next time?

Such a test shows properties, if you let it stand for 5-7 days, then it has time to "ferment"

How I store and prepare old (sour) dough for kneading https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0
Wheat bread made from old dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
yalena
Quote: Admin

How do I store and prepare old (sour) dough for kneading ...
I read all your topics a year ago!
They "scared" me so much that I cannot dare to experiment
It is a must to be a true fan of baking! And we just eat it!
Mom
Hello everyone. I join your friendly team. I've been sitting on the Mula for 1.5 years, and tomorrow I'm going to buy Panas 2502. So I'll wait, I'll listen to you.
Mom
People, tell me, but if I define HB on the windowsill, will it be okay with her? And then it does not return to its original place ..... more precisely, it does not become with the lid open. As I understand it, when open, it is about 68 cm?
lega
Quote: Mom

People, tell me, but if I define HB on the windowsill, will it be okay with her? And then it does not return to its original place ..... more precisely, it does not become with an open lid. As I understand it, when open, it is about 68 cm?

And what could be terrible? For many, HP stands on the windowsill. There is only one point - the temperature. If the windows are full of holes, then it is cold in winter, if the sunny side, then it can be very hot in summer. But Panasonic can work normally at any temperature, just for this there is a temperature equalization function.
Mom
Quote: lga

And what could be terrible? For many, HP stands on the windowsill. There is only one point - the temperature. If the windows are full of holes, then it is cold in winter, if the sunny side, then in summer it can be very hot. But Panasonic can work normally at any temperature, just for this there is a temperature equalization function.
I have a west side (but there are blinds), m / platyk.
Thank you, otherwise I was somehow even upset that she was not taking the place of my old Muli.
Mona1
I want to share my joy. I ordered a Panasonic SD-2501WTS stove in the Panasonic online store. Delivery across Ukraine by Ukrposhta is free. It costs UAH 1,573. Payment - upon receipt. For this, however, you have to pay about 20 UAH. As a result, we got 1600, that's $ 200. I once took an iron from them. There, prices for their products are the lowest of all, and delivery is also free. But this is for the residents of Ukraine, although I think that a similar site should be in Russia and everywhere.
I'm just happy. The scales will be presented to me on March 8th. In the meantime, I read your recipes and tips to be fully armed.
emma2012
Hello everybody !! Take to your company! There are questions, but this is later ...
emma2012
I'm now mastering Easter cakes ... Everything is delicious, but the crust that is too fried is embarrassing. I love the medium crust, but at Panasonechka 2051, according to her recipe, only very ruddy comes out ...
Rina
emma2012, welcome to our company

If baking cakes on the main program, set the minimum bread size and light crust. Easter cakes have a lot of sugar, so they are more tinted. Now I bake wheat bread with the addition of fermented baked milk and a little more sugar than usual (as much as half a tablespoon), and then I have to put a light crust.
igoryn
Hello everybody! please help with my question. I have been using the sd-2501 bread maker for 3 months already. the oven is excellent, the bread is flawless. but I want to try live yeast, and the recipes don't say anything about live yeast. how much yeast is needed, per 100 gr. flour? Thank you.
Admin

The correct answer on compressed yeast is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

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