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

Girls, I have a current that I got the perfect bread ... the roof didn't move down, nothing burst anywhere ... I don't even know what I did ... I poured about 10 ml more water ... ..
I just boast: ya_hoo_oo:

Girls, I have a current that the perfect bread turned out .... the roof didn't move down, nothing burst anywhere ... I don't even know what I did ... I poured about 10 ml more water ... ..
I just boast: ya_hoo_oo:

It was HP who belatedly congratulated you on March 8th.

Dear bakers ... throw at me a link to the leaven and the number of spoons to put it instead of dry yeast and where to put it in the ingredients tab. And then I'm not really able to find something and bring together information. Thanks in advance!

You can take this recipe as a basis. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12549.0... In general, I like baking sourdough bread in the oven. I make the dough in KhP, and bake it in the oven.

You can take this recipe as a basis. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12549.0... In general, I like baking sourdough bread in the oven. I make the dough in KhP, and bake it in the oven.

And in more detail about the sourdough ..... there must somehow be fed it. Correctly I understand that I mix 100 gr. flour and 100 ml. water (warm or any, boiled or settled?). I put it in a warm place for 24 hours. Then I add 100 g again. flour and 100 ml. water and again for 24 hours in a warm place. And on the 3rd day I repeat the same thing. Then I divide it into 2 parts, I use one for baking, and the other for the refrigerator. So?

And I just baked bread according to the recipe of Rina Wheat-rye 50x50 with live yeast (bread maker). https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.140
It turned out so tasty, our Borodinsky is to taste. I didn't expect it, really. This is my first bread with rye flour in my life. Thanks to the author of the recipe and thanks to my Panasechka SD 2501

And in more detail about the sourdough ..... it needs to be fed somehow. Correctly I understand that I mix 100 gr. flour and 100 ml. water (warm or any, boiled or settled?). I put it in a warm place for 24 hours. Then I add 100 g again. flour and 100 ml. water and again for 24 hours in a warm place. And on the 3rd day I repeat the same thing. Then I divide it into 2 parts, I use one for baking, and the other for the refrigerator. So?

I did this first https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0and then this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3394.0... Sour milk seems to me stronger.
You can also try to bake bread on ripe dough first. While reducing the amount of yeast.

[Mona1]

Mona1, excellent bread. And now I add raisins to the rye. I really like the combination of sour and sweet.

[Mona1]

Mona1, excellent bread. And now I add raisins to the rye. Mine really like the combination of sour and sweet.

So my husband told me the same thing - I still need to add raisins and a bunch of all sorts of spices (he has a slightly perverted taste at the expense of spices, does not know the measure.) But he loves black bread. Today it is with soup for lunch, and with tea 2 times. I say - take sweet bread for tea, but he - no, I'd rather eat this one. Every day asks him to do it. So I think, will not HP bend from such a regime? Is the dough with rye flour heavier for it, if you also add a bunch of spices and raisins to it?

Will not bend. This is the regular mode.

I set my stove on when I was kneading sooooo dense dough on the "dumplings" two or three times in a row - the engine simply overheated (it turned out 30-40 minutes of constant kneading with solid resistance). After two or three such experiments, I realized that there was no need to rape the stove like that. And in the "rye" mode, the kneading lasts 15-20 minutes and the dough is normal, not "noodle".

But I'm thinking, there are some additional molds for Panasonic 2502, well, there are nitos for cupcakes or buckets for cakes, so that they are round, otherwise the standard bucket is square))))

But I'm thinking, there are some additional molds for Panasonic 2502, well, there are nitos for cupcakes or buckets for cakes, so that they are round, otherwise the standard bucket is square))))

Nothing of the kind is provided for in Panasonic, that's why I bought myself a DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0

Damn, I would know, I bought such a unit, but now I have to not throw out the square cakes to the oven))

Damn, I would know, I bought such a unit, but now I have to not throw out the square cakes to the oven))

Last year I baked cakes for three families. The dough was made in Khp, and baked in the oven. Of course, the dough had to be done in several passes. The next time, on Memorial Saturday, I decided to make dough by hand, otherwise on Easter it seemed very troublesome to me to make the dough several times. But it’s not a hole ... The ruchenki have lost the habit of manually kneading the dough and are completely weakened. I had to call my husband for help. It was then that I gave my praise to my beloved HP - an assistant, a hard worker!

hehe, yeah, you quickly get used to good things, I read here, I probably won't bother, I will knead the dough myself, I still have enough strength, but then in a few steps, or I'll get confused, and the hp will also break)))))) Shl yeah on three families is famously of course))), ZYY and why the cakes are not square

and why the Easter cakes are not square

Because KULICH comes from the Greek word kollix, which translates to ROUND BREAD

Damn, I would know, I bought such a unit, but now I have to not throw out the square cakes to the oven))

They are rectangular. Nothing, and they fit into the mouth of this shape.

Because KULICH comes from the Greek word kollix, which translates to ROUND BREAD

Thank you, I'll know, I really heard that there is something connected with the church.

They are rectangular. Nothing, and they fit into the mouth of this shape.

yes, I just want to try what happens)))), Shl, have you already made cakes in hp completely ??

In my native square shape, I also baked a cake for Easter.

In my native square shape, I also baked a cake for Easter.

and how did it happen ??, where are the recipes ??? I just also want to try to bake completely in hp, so to speak in test mode))))

and how did it happen ??, where are the recipes ??? I just also want to try to bake completely in hp, so to speak in test mode))))

It turned out fine. A sea of ​​recipes on the forum, or at least the one in the instructions, try.
And now I bake bread with garlic and dill, and even on ripe dough. The smell is worth ... you can go crazy.

It turned out fine. A sea of ​​recipes on the forum, or at least the one in the instructions, try.

Yes, I am also a beginner, I think that before Easter is even more than a month, you can, starting from simpler recipes, to others, for which there are a lot of good reviews, to practice, just as a muffin for tea and coffee, and for Easter bake what you like the most ... Even if you bake differently a couple of times a week, you can already try 10 recipes. I will try to do so myself.

I just took out bread with raisins from HP - beautiful, and the roof is beautiful in shape, but so pale in comparison with the sides. Directly varies greatly in color. I didn't expect it. I bake it for several days in a row - the family demands. Always about the same roastiness from all sides. The recipe is the same, the products are the same. I'm in a stupor, I look at the HP and everything became clear - the dispenser is open. I usually hear a clap, go over and close it, but then I started spinning and did not hear it from the back room. Now I know whether it is open or closed - well, it greatly affects the appearance. At night, in any case, I will try not to put baked goods on modes with a dispenser.

I'm here again with a question. I bought Altai rye flour of the highest grade, although there were a lot of large particles in this premium grade, about 2/3 of the total volume, therefore it turned out to be much heavier.I don’t have scales and I’ve already got used to measuring it in a glass, and for such rye, the ml-g conversion algorithm is no longer suitable, where 240ml = 130g rye flour. Maybe someone will advise how to do without scales. Or not at all? I already broke my head. I baked Karelian bread according to a recipe from the site, there is 280 rye wheat flour for 200 g, and during the loading process I ran into this problem. Approximately - I measured it reasonably, when mixing it turned out like it was right - the bun is sticky and viscous due to the large number of hws. And when I pulled out the crust got prickly like a hedgehog, I scratched my hand and cut the sides with a creak, but inside there was nothing like baked, taking into account the specifics of rye baking and tasted good. But the crust!

It's time to buy a scale !!!!!!!!!!!!

[Maybe someone will advise how to do without weights.]

I'm here again with a question. I bought Altai rye flour of the highest grade, although there were a lot of large particles in this premium grade, about 2/3 of the total volume, therefore it turned out to be much heavier. I don’t have scales and I’ve already got used to measuring it in a glass, and for such rye, the ml-g conversion algorithm is no longer suitable, where 240ml = 130g rye flour.Maybe someone will advise how to do without weights.Or not at all? I already broke my head. I baked Karelian bread according to a recipe from the site, there is 280 rye wheat flour for 200 g, and during the loading process I ran into this problem. Approximately - I measured it reasonably, when mixing it turned out like it was right - the bun is sticky and viscous due to the large number of hws. And when I pulled out the crust got prickly like a hedgehog, I scratched my hand and cut the sides with a creak, but inside there was nothing like baked, taking into account the specifics of rye baking and tasted good. But the crust!

Everything is so elementary
go to the store once and on a check scale
weigh the contents of the glass with your flour and no flour.
Then continue to bake without scales.

The recipes are different, respectively, the amount of flour is different everywhere, you will be tortured to run to the store

yes, I just want to try what happens)))), Shl, have you already made cakes in hp completely ??

Yesterday I made the first time according to Elena Bo's recipe. Very tasty Easter cake - it turned out very tasty the first time: it rose well, turned brown, though it turned off hp in 10 minutes. until the end, so that it does not get too fried and burn.
Now the cake is baked from the Panasonic recipe book. I hope it will be delicious too. I will also try Elena Bo's Butter Cake, they also praise him)

The recipes are different, respectively, the amount of flour is different everywhere, you will be tortured to run to the store

Nobody forbade calculating using proportions. If there is 150 g of rye flour in a standard glass, then 50 grams is one third of the glass. That is, to get 200 grams of flour, you need one glass + 1/3 cup. And more accurate grams are not always required.

[And more accurate grams are not always required.]

Nobody forbade calculating using proportions. If there is 150 g of rye flour in a standard glass, then 50 grams is one third of the glass. That is, to get 200 grams of flour, you need one glass + 1/3 cup. And more accurate grams are not always required..

Yes it is. Quite enough.
Control and selection of water is always required for local flour.

Dear forum users, help, plizz!
I bake recently, but there are already positive results. I would like to upload photos of my works, but I can't. I can't figure out how to do it.
Here I click on the "Insert Image" icon, appears - img / img in square brackets. And what next do I need to insert there?

Dear forum users, help, plizz!
I bake recently, but there are already positive results. I would like to upload photos of my works, but I can't. I can't figure out how to do it.
Here I click on the "Insert Image" icon, appears - img / img in square brackets. And what next do I need to insert there?

And then you need to insert a link there: you need to go to 🔗, select a file, click download, and then copy the link from point 1 and paste it.

[How to insert a photo into your message]

How to insert a photo into your message

Maybe someone will advise how to do without scales. Or not at all?

Physics will help Now I checked, the accuracy when pouring flour up to 250 plus or minus 10 grams. You will need: one deep plate, one 0.5 liter can of water, a glass from HP. We conduct an experiment: we put a jar filled to the brim on a plate, lower a glass from HP with flour into the water. As Archimedes' law says: "a body squeezed into the water sticks out to freedom with the weight of poured water, the body squeezed into it" The glass of flour will float, excess water will flow into the plate. It is necessary to pour out the flour and pour water from the plate into the empty glass. By division by eye, we determine the volume of liquid in ml, 1 ml = 1 g. The glass itself weighs 23-24 grams. Therefore, the mass of flour = (volume - 24) grams. It seems to have confused nothing

Physics will help Now I checked, the accuracy when pouring flour up to 250 plus or minus 10 grams. You will need: one deep plate, one 0.5 liter can of water, a glass from HP. We conduct an experiment: we put a jar filled to the brim on a plate, lower a glass from HP with flour into the water. As Archimedes' law says: "a body squeezed into the water sticks out to freedom with the weight of poured water, the body squeezed into it" The glass of flour will float, excess water will flow into the plate. It is necessary to pour out the flour and pour water from the plate into the empty glass. By division by eye, we determine the volume of liquid in ml, 1 ml = 1 g. The glass itself weighs 23-24 grams. Therefore, the mass of flour = (volume - 24) grams. It seems to have confused nothing

Oh how, her scales are all the same simpler, I have old Soviet ones by 5 kilos, they hang everything very accurately

Dear forum users, help, plizz!
I bake recently, but there are already positive results. I would like to upload photos of my works, but I can't. I can't figure out how to do it.
Here I click on the "Insert Image" icon, appears - img / img in square brackets. And what next do I need to insert there?

but I did not press anything, the radical itself issued the finished code, I just copied it and that's it, I did not press to insert the image))), at first I tried, but I did not succeed

Dear HP owners!
Please give details of the modes by time in the "Single-grain" program and the total time of the program.
Thank you in advance!

Give, pliz, links to delicious cakes for HP from the forum. Preferably with fresh (pressed) yeast.

Give, pliz, links to delicious cakes for HP from the forum. Preferably with fresh (pressed) yeast.

Here, including in the x / stove https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0

I did this first https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0and then this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3394.0... Sour milk seems to me stronger.
You can also try to bake bread on ripe dough first. While reducing the amount of yeast.

I did not understand anyway .... I put the leaven yesterday, for 3 days it will be fermenting with me. Then how many spoons should you add to regular bread without adding yeast at all? And what to do with the leftover leaven Put it in the refrigerator ... and how to feed it? Fed up and back in the refrigerator? They call it eternal ....... how to make it like that?

I did not understand anyway .... I put the leaven yesterday, for 3 days it will be fermenting with me. Then how many spoons should you add to regular bread without adding yeast at all? And what to do with the leftover leaven? Put it in the refrigerator ... and how to feed it? Fed up and back in the refrigerator? They call it eternal ....... how to make it like that?

Polina, I'm certainly not a great sourdough specialist. But the principle is this - we fed our sourdough for three days, then we took the necessary amount for bread (the number is according to the recipe, and there are a lot of recipes on the forum). And the rest is in the refrigerator. The next time, the procedure was repeated. Again, I do not know what kind of leaven you have ?! ... And how many days can you store it without feeding. For example, I have a semi-finished rye product - so it can be stored for a month without feeding (and then I try to feed it more often). But fermented milk is not more than 5-7 days. For example, I recently had KMZ peroxide, so I’ll reanimate it ... nothing seems to have gone away.And the yeast popovod - I only baked a couple of times without them. I have only a month of experience in sourdough baking, and that is mainly in the oven I bake. Sometimes I play it safe and add yeast, but not more than 5g.

And the yeast popovod - I only baked a couple of times without them.

And how is it obtained without yeast at all? I myself dream of abandoning them in the future.

I'm with you! Dear lovers of the right bread (y) I was not interested in the price of the question .. I bought 2502! the first simple bread making is in progress! Hope for the best :) Thanks to the creators of the site! That's great! Well done: rose: I think I'll be a guest here! After all, I love to eat bread

[Vovik71]

Vovik71, congratulations on joining a friendly company of bakers
Did you read about the bun?

Rina THANKS! The bread turned out to be cool ... but inside it seemed to me damp! Did a simple basic! water flour, tremors, vegetable oil, salt, sugar! Electronic scales! The gingerbread man was real (like breasts) after there was a signal, immediately pulled out onto the bars! But he did not have time to cool down! I didn't have enough patience, I almost cut it hot! Maybe because of this? I wanted to eat

It is not worth cutting hot bread, it will always be damp inside, wet and jammed - this is the property of the crumb. The bread is ready - when it has completely cooled to room temperature, then it will be well cut and the crumb will become wet-dry, as it should be

On Sunday we go for a bread maker, we have decided on the brand, help me choose a model.
Which is better than SD-2501 or SD-2502, the question of price is not important, but you don't want to overpay for the "bells and whistles".

On Sunday we go for a bread maker, we have decided on the brand, help me choose a model.
Which is better than SD-2501 or SD-2502, the question of price is not important, but you don't want to overpay for the "bells and whistles".

What do you mean better? They are almost the same .. In 2502, the case is metal (if it is important for design in the kitchen) and there is a yeast dispenser (this is exactly what can be considered as an EXTRA twist. So it's up to you about the color of the case, but otherwise everything is the same ...

What do you mean better? They are almost the same .. In 2502, the case is metal (if it is important for design in the kitchen) and there is a yeast dispenser (this is exactly what can be considered as an EXTRA twist. So it's up to you about the color of the case, but otherwise everything is the same ...

The difference in price is about 1,500 rubles, and the yeast dispenser is really not being used?

The difference in price is about 1,500 rubles, and the yeast dispenser is really not being used?

If you bake only on dry yeast, then you can use it, only without it all the other HP can cope with this matter. And if you switch to compressed yeast or sourdough, this yeast dispenser is absolutely NOT NEEDED.

[Lga]

Lga thank you very much for your reply!
2501 - like design more ...

It is not worth cutting hot bread, it will always be damp inside, wet and jammed - this is the property of the crumb. The bread is ready - when it has completely cooled to room temperature, then it will be well cut and the crumb will become wet-dry, as it should be

THANKS FOR THE INFO