Bread maker Panasonic SD 255 (part 2)

dear forum users! I, too, became the owner of Panasonic 255. Already brought home, I am sitting here at work and already my hands itch with her fear of how to communicate hunting.

I read the forum diligently. but there are so many things. eyes run
I have two questions, requests. do not blame me.

1.When you add flour, YOU WEIGH OUT BEFORE OR AFTER SOWING. I read something and did not understand. so before or after? I'm going to weigh on electronic scales))))

2. be so kind as you write that there are some bloopers in the instructions in Panasonic 255 (ie, a couple of inaccuracies in the recipe). pliiiz, tell me which ones and where. I shoveled half of the forum, but did not find it !!!!

I'm afraid I won't interfere with the process of the kolobok. I will do everything in accordance with the instructions and bake so far with the instructions for Panasonic.
and then we'll see))))

thanks in advance!

[Sentyabrinka]

Sentyabrinka
Weigh anyway when, what before sifting, what after. This only plays a role when the flour is measured out in glasses. After sifting, the flour is more fluffy.
I don’t know about blunders, I haven’t come across them.
As for the kolobok, do not be afraid to interfere, because even accurate weighing does not give a complete guarantee of a good result.

In my opinion, in the recipe for the French regime - bread with rye flour, page 17, for (350p + 50p) g flour 310g water a lot, I added flour ... The rest of the recipes, cat. I tried, very good

I'm afraid I won't interfere with the process of the kolobok. I will do everything in accordance with the instructions and bake so far with the instructions for Panasonic.
and then we'll see))))

thanks in advance!

Well, in vain you will not interfere, then you will regret it. We must start with it.

FORMATION OF WHEAT COLK. TIPS FOR BEGINNERS. ROMA
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

FORMATION OF WHEAT COLK. TIPS FOR BEGINNERS. ROMA
PRACTICAL ADVICE FOR THOSE WHO GOING TO BAKE BREAD (answer No. 2)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

Illustration in photographs of the process of forming a bun and baking bread from Admin (the basics of baking from 28.06.08.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.new#new

WORKING ON ERRORS from Admin. (Basics of bakery. Forming e wheat bun, answer 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

be so kind as you write that there are some bloopers in the instructions in Panasonic 255 (i.e., a couple of inaccuracies in the recipe). pliiiz, tell me which ones and where. I shoveled half of the forum, but did not find it !!!!

Sentyabrinka, I know about one "blooper". The recipe for rye with bran contains 430 ml of water, 330 ml is needed. This has already been written about somewhere.
Found it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1842.0

[Sentyabrinka]

Sentyabrinka
Weigh anyway when, what before sifting, what after. This only plays a role when the flour is measured out in glasses. After sifting, the flour is more fluffy.
I don’t know about blunders, I haven’t come across them.
As for the kolobok, do not be afraid to interfere, because even accurate weighing does not give a complete guarantee of a good result.

Oh thank you! now it's clear, otherwise I racked my head. but it turns out it was about measuring flour with glasses)))) I decided that I would weigh already sifted flour on an electronic scale)))))
today I will bake the first loaf in the evening)

In my opinion, in the recipe for the French regime - bread with rye flour, page 17, for (350p + 50p) g flour 310g water a lot, I added flour ... The rest of the recipes, cat. I tried, very good

Thanks, I'll keep it in mind! Did you make pizza dough? here they write that it turns out to be some kind of sticky, is it so?

Well, in vain you will not interfere, then you will regret it. We must start with it.

FORMATION OF WHEAT COLK. TIPS FOR BEGINNERS. ROMA
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1502.0

FORMATION OF WHEAT COLK. TIPS FOR BEGINNERS. ROMA
PRACTICAL ADVICE FOR THOSE WHO GOING TO BAKE BREAD (answer No. 2)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

Illustration in photographs of the process of forming a bun and baking bread from Admin (the basics of baking from 28.06.08.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.new#new

WORKING ON ERRORS from Admin. (Basics of bakery. Forming e wheat bun, answer 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

Thank you, Admin. Yesterday I read your topics with pleasure!
but I'm still a very young baker)))))) and not at all experienced.
and the instructions say not to open the car in the process ...
I'm still going to bake strictly following the instructions in Panasonic

and in the future I may decide to experiment!

but your comments and advice are just a canopy of gold. it's such a job! thank you!

Sentyabrinka, I know about one "blooper". The recipe for rye with bran contains 430 ml of water, 330 ml is needed. This has already been written about somewhere.
Found it here https://Mcooker-enn.tomathouse.com/in...ic=1842.0

you know, I've looked in my instructions, and I have exactly 330 ml there. strange. this or the manufacturer has fixed it already ......

Yes, they've probably already fixed it.

Thanks, I'll keep it in mind! Did you make pizza dough? here they write that it turns out to be some kind of sticky, is it so?

I make the first pizza dough for 300 g of flour. It turns out excellent, does not stick, bakes well. I only put yeast 1 tsp. This amount is enough for a pizza with a diameter of 26 cm.
Instead of water, I often use cucumber pickle, kefir or milk, it turns out tastier.

but I'm still a very young baker)))))) and not at all experienced.
and the instructions say not to open the car in the process ...

Sentyabrinka, Panasonic is deceiving us, you can and should open it! It is desirable only not in a draft. But how could it be otherwise - a bun, help with a spatula, touch it, sprinkle the roof, grease it ... Without a bun, in my house now the humidity has increased - so in my own simple bread from the flour instructions approx. I had to fill up 50 grams. The Moscow bun is a crooked recipe, there is a topic on the forum about it. Good luck and delicious bread!

Sentyabrinka, Panasonic is deceiving us, you can and should open it! It is desirable only not in a draft. But how could it be otherwise - a bun, help with a spatula, touch it, sprinkle the roof, grease it ... Without a bun, in my house now the humidity has increased - so in my own simple bread from the flour instructions approx. I had to fill up 50 grams. The Moscow bun is a crooked recipe, there is a topic on the forum about it. Good luck and delicious bread!

thank you for your advice! I probably don't understand anything at all about baking, that's why I'm afraid to interfere in the process ...

for me, a breadmaker is some kind of wonderful contraption in which you put flour and other ingredients, leave everything, and after a while you open and take out the finished delicious bread))))))

but touch the bun, add flour ...

in general, today we will try))))) let's see what happens.

I will report on the results on Monday. it will immediately become clear how accurate Panasonic is in its instructions))))))

I really don't know with which bread to start baking)))))

start with plain white, you can just use water - take the recipe for ordinary white bread from the instructions

Or from Dairy, a trouble-free recipe.

Is there really a tangible difference in baking bread in different ovens? I wanted to buy a Panasonic, but in the meantime I rented my mother's LV. She has been with her for 5 years, but she works mainly on kneading dough. So I get excellent results, thanks to tips from the forum as well. So I sit and think: all the bread makers hardly interfere in different ways, even the kneading blades rarely differ, they bake ... too, I think, in the same way. The difference is in the bells and whistles of the dispenser type, the "dumplings" mode (you might think you can't knead on "pizza"), etc. So how can HP essentially differ?
P.S. Owners of Panas, do not throw slippers at me. I am mine. I still want him too. That's just drawn to speculate

and this is about the same as with mixers: the principle of operation does not change, only the manufacturer changes
in fact, you have to choose your own stove yourself. technical characteristics can be discussed on the forum, and design, price, etc. are a personal decision of each
and the quality of bread depends on the products used and on ourselves (time, desire, imagination ...)

They gave me this oven for my birthday.
I dreamed for a long time.
But I will tell you I have been baking for 2 weeks already and I found many disadvantages in it.
The main disadvantage in it is standing (temperature equalization)
At this time, she does not do anything, well, not anything ...
Just worth it.
The first two attempts were unsuccessful, fed to pigeons.
Now the bread turns out, thank God it is good, the family likes it.
There is a photo, I can post it.
Beautiful, delicious ... but .... time

I went to the store, asked for instructions for LD
But her principle is different.
Not worth it, or waiting for anything.
The kneading is carried out at once, hence the time is shortened.
If, at the same time, it also warms up immediately (it means here again +), although I don't know, I don't have it.

I came home and decided to bake bread in Panasonic according to the LD principle

I took a turnip with dried fruits and walnuts, honey, oil
I chose the largest batch (flour 600 gr).

I warmed water and honey a little in the microwave. Butter also warmed up (not from the refrigerator)
I put it on the Fast baking program.
She immediately began to interfere (and lo and behold, she warms up immediately).
After kneading, I turned it off and turned it on for the Baking with raisins program.

It is clear that during the equalization of temperatures in the oven it was warm and the dough fit perfectly.
Then, according to the program, she mixed it again, rose (already naturally with dried fruits: I had pumpkin seeds, raisins and papaya (cut to the size of raisins)

I didn't lose weight, there were just no walnuts

The bread, of course, turned out (as I expected) simply divine and tasted and baked as it should.
You can go to the exhibition.

My conclusion on the stove, its biggest drawback is the equalization of temperatures, which does not matter much if the products are not from the refrigerator.

If you remember how my mother-in-law baked bread in the oven, then in her technology the main thing is that the dough would be warm and rise.
Of course, I don't have LD, but the software part will be smarter there (and it costs less money)
Although the point is no longer the money spent (especially the gift).

It is a pity that it cannot be reprogrammed somehow in its own way ...
In my experience of baking bread in a simple oven (and there is one), the main heat is when the dough is rising. I put the usual dough on an electric heating pad, the dough is rushing.
And not 400 gr. flour and all 2 kg.
In Panasonic, the heat is barely perceptible when it rises (the developers believe that the yeast works at + 28 (I called Panasonic in those service staff), but this is not enough, at least 30-35.
The fact that on the timer (bread by the morning) bakes well, French is the best.

Yes, I also want to add.
Why I chose a recipe with raisins.
The first time I did it, everything is the same as the second one (I use scales and measure a glass)
It is not baked.
Therefore, this recipe was chosen for my experiment.

The first came out delicious, but not airy at all.

Is there really a tangible difference in baking bread in different ovens? I wanted to buy a Panasonic, but in the meantime I rented my mother's LV. She has been with her for 5 years, but she works mainly on kneading dough. So I get excellent results, thanks to tips from the forum as well. So I sit and think: all the bread makers hardly interfere in different ways, even the kneading blades rarely differ, they bake ... too, I think, in the same way. The difference is in the bells and whistles of the dispenser type, the "dumplings" mode (you might think you can't knead on "pizza"), etc. So how can HP essentially differ?
P.S. Owners of Panas, do not throw slippers at me. I am mine. I still want him too. That's just drawn to speculate

Here I (by chance) practically answered you.
There is a difference.
It is in veil and lift technology.
I want to ask you when, during the ascent stage, they did not try to open it and see how the temperature was.
What is it roughly?

The main disadvantage in it is standing (temperature equalization)
At this time, she does not do anything, well, not anything ...

For me, this is a plus, because I often quickly throw on what I need, without looking at the temperature. A couple of movements and that's it. The result is always stable. And to heat something, remember it from the refrigerator or not, melt butter or something else is now the most terrible break.
He threw it and went to watch a movie.

Here is such a Milk bread


I want to say that this recipe is good, it came out once.

For me, this is a plus, because I often quickly put on what I need, without looking at the temperature. A couple of movements and that's it. The result is always stable. And to heat something, remember it from the refrigerator or not, melt butter or something else is now the most terrible break.
He threw it and went to watch a movie.

I am not arguing with you, I am stating a fact.

The fact is that I watched the movie, but the bread is not ready yet.
It is still at the stage of temperature equalization.
I mean that everything should be faster.
But this is my personal opinion.
The temperature when rising the dough should be higher.

During the kneading, I stared with the lid open without hesitation, but during the ascent I did not dare. I'll drop by tomorrow. But how do you determine the temperature? You can't climb with a thermometer.

For example, in Panasonic, if you put a quick baking, then when kneading, you immediately feel it, it is warm.
Of course this is at the opening.
So you can't feel it from above.

But with ordinary baking, there is no heat, practically the temperature is the same as in the room.
That is, a room.
I even touched the bucket in which the dough is, there is no heat.

You can just hold your hand over the dough for a few seconds and it will be clear whether it heats well or there is no heat sensation at all.

At first, I was also disappointed by the time to equalize the temperature, and then it turned out that this was just a big plus of our stove. When it is cold in the house, the kneading on the main program starts in 25 minutes, and in the heat in an hour. This is very well thought out as the dough rises faster in hot weather than in cold weather. This means that the time for raising the dough must be reduced, otherwise it will oxyderate, the kneading begins later. Everything is very logical. Take your time, the stove is smart, knows what it is doing.

[Pogremushka]

PogremushkaAs the owner of Skis first (over 8 years), and now - Panasonic (almost a year), I can say for sure - they bake in different ways. And it was delicious in Ski, but now I like bread more. Another crumb turns out, in the Ski there are more holes, looser, in Panasonic - smaller holes, the crumb is more elastic. Panas has more modes, more room for experimentation. When the first stove was bought, there was not even an opportunity to buy a Hitachi, although it was considered the best at that time, and it was scary that it would suddenly not work ...
Also, in the Ski, the stirrer remained in the bread at all times. Always, from the very beginning of operation, in Panasonic - for 9 months of use there were 3 such cases. The dough was cool ...

VIDEO , 26 degrees is enough for yeast fermentation, by the way, this was written in the instructions for the Ski.

Seriously, for LG, half an hour before cooking, it took yeast out of the freezer, milk powder and butter from the fridge ... But here it is not necessary. I just know that I will have bread in 4 hours and that's it. Just think, not in 3 or 2 ... I almost always put in the night, what difference does it make to me how much she thinks ... Now it's cool at home, she warms up for 25 minutes, when it was hot - she thought for an hour. And in the Ski, when the air temperature was more than 30 degrees, the dough was fermented in general, the result was a "deflated" roof, loose crumb. I had to not bake bread in the hottest months ... like this And there are no such problems with Panas ... at all, people on the balcony baked - it worked.

Programming would be a good thing if it weren't for the lack of time. I have enough for my "games" with the test.

No offense. Want a "quick dough"? - in a good dough mixer (mixer, harvester) we mix the ingredients, then in the microwave at minimum power - you will have a "hat" in half an hour. They put it in the oven, or in the microwave - in another half hour there will be "bread" ...
But is this speed good for yeast, for the stomach? Because of unfermented yeast - heartburn, gastritis, etc., etc., everything would be faster for us ... for the fast ones - there is a "quick bread" mode ...only it's not so tasty ...

"In Panasonic, the warmth is barely perceptible when it rises (the developers believe that the yeast works at + 28 (I called Panasonic in those service staff), but this is not enough, at least 30-35."


According to the baking technology, the proofing temperature of the dough should be at the level of 26-30 * C and no more, optimally 28 * C. Artificially increasing the proving temperature and speeding up this process is also harmful for the dough, the dough itself must reach the condition exactly as much as needed.

This process can be clearly seen when baking in the oven and you can control and intervene in this process so that under-spreading-over-spreading does not occur, since the quality of the finished bread depends on this later. When there are complaints about bad bread and crumb, this also takes place.

[VIDEO,]

VIDEO, at the expense of the temperature in the stove. During kneading, the shade heats up, though very weakly, the bucket remains at the same temperature. During the ascent, it is unlikely to eat 30 * C, it is warm, the smell from this intensifies from the dough, but I did not notice significant heating.

Hello members of the forum! Finally, my family joins your slender and very friendly ranks. I bought Panas 255 yesterday, they have already baked two breads according to the simplest recipes, everything turned out just amazing. And this is largely thanks to this forum, which previously studied for 3 days on key issues. Thank you all for your valuable tips, advice and recipes! I really like that there are very friendly people here, probably because they are well fed.

Shl. There were practically no problems or doubts in choosing the HP model: I had almost everything from Panasonic, nothing from this Brand failed ...

I want to stand up for a small and poor company Panasonic. =) =)
Equalizing the temperature can and does increase the time it takes to cook the loaf, but it ensures that the loaf's "arrival" time is accurate.

If it bothers someone, I can repeat the personal technique again.
Programming Panasonic. Start the execution of the program. Take out the bucket. And you start filling it out. You have 30 to 60 minutes for everything. (this should be soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooook "")))

Today I baked again using my own technology.
I put it on fast mode, mixed everything.
Turned it off and on again (chose the raisin mode)
Here it is:



Truth has not tried it yet.
But I think it’s finished.

Recipe for bread with dried fruits and honey.

Turned out to be more crispy than I expected.
I put in a medium crust.

But I added sugar and a packet of vanillin there.
I think because of this.

I want to stand up for a small and poor company Panasonic. =) =)
Equalizing the temperature can and does increase the time it takes to cook the loaf, but it ensures that the loaf's "arrival" time is accurate.

If it bothers someone, I can repeat the personal technique again.
Programming Panasonic. Start the execution of the program. Take out the bucket. And you start filling it out. You have 30 to 60 minutes for everything. (this should be soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooook "")))

And tell me please, at this moment when you are preparing everything,
Is the stove warming up even a little?

I am iterated by such a question.
In general, according to the technology of baking bread, it should rise twice.
That is, there should be two stages of mixing
Is this in Poor Panasonic?

[VIDEO]

VIDEO, there is in Panasonic and the required number of lifts, and the boning of the dough between them. Also, if you use a dispenser, the pitch mixes in additives very carefully. Gently and not fast. Splashes neither raisins nor nuts

[VIDEO]

VIDEO, there is in Panasonic and the required number of lifts, and the boning of the dough between them. And also, if you use a dispenser, the pitch mixes in additives very carefully. Gently and not fast. Splashes neither raisins nor nuts

I can see that raisins do not break and nuts.
This is the third time I bake such bread.

True, the first experiment failed, did not rise and did not bake.

I want to try to bake pumpkin bread in it, according to her original recipe.

Hello everyone, I also became the owner of a Panasonic SD-255 (y) bread machine. The bread is delicious.I just can't understand the recipe for the brushwood dough, what should I do with it? And I also want to try a recipe with tomato paste, where can I find it?

Here it is, my first-born, Milk ... We haven't cut it off yet, we are waiting for it to cool ...

with tomato paste see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2705.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=45.0... now we will be scolded that we are off topic. the recipes contain bread with additives, look there. good luck

And tell me please, at this moment when you are preparing everything,
Is the stove warming up even a little?

If the temperature in the room is lower than comfortable for the yeast, the oven heats up the bucket at the time of leveling.
If you have the right temperature, HP saves your budget.

At +12 in the kitchen, the heating element relay clicked distinctly for me, and inside the HP it was noticeably warmer.

I report the results!
on the weekend I was engaged))))) all baked according to the native instructions of Panasonic. I didn't look anywhere, I didn't check anything, I just measured everything with the accuracy of a jeweler) on an electronic scale and threw it ...
my first loaf on the advice was milk. worried terribly !!!!!! when vremyachko came to meet him (there were 2-3 minutes before the end of the program), like a schoolgirl at the exam, I was worried)))))) at two nights I sat and waited for him)))) but Hurray !!!!! it turned out to be both beautiful and tasty))))) !!!!!!!
the second loaf was regular white bread and raisins, and tonight the cookie baked a French one! everything worked out!!!!!! HOORAY!!!!
happy as an elephant)))))

Sentyabrinka, with good bread!
Regarding "I didn’t look. I didn’t check" - you shouldn’t. Read the topics about the kolobok, drop by. It will be impossible to experiment without peeping! So get used to it))))

Dear ones. About the gingerbread man, everything has already been rubbed. Read and discuss it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

Tell me, does Panasonic 254 differ from 255 only by the absence of a dispenser for additives? And yet, what kind of coating he has, not like everyone else's dark brown, but some kind of golden (and baths). Is it such a colored Teflon or what?

There is no rye mode in 254. I don't know about the coverage.

There is no rye mode in 254. I don't know about the coverage.

Well, can you program it yourself?

[Rye in a bread maker, if there is no such function]

Rye in a bread maker, if there is no such function
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1038.0

Well, can you program it yourself?

In Panasonic, you cannot program programs yourself. There is no such function in it.

In Panasonic, you cannot program programs yourself. There is no such function in it.

Is there any?
Well, is there at least a minimum of programming? In the sense that to enter the sequence of programs available in the stove or how does it work there? Just clicked the program and drove it?

Delongy 125 and Bork are programmed. It seems to me that some kind of programmable stove was also mentioned, but now I don’t remember something.

But if you need programming only for rye bread, then you don't have to suffer, but take Panasonic 254. Anyway, very few people bake rye in their own program. Who likes more on the main (4 hours), and some like me - multi-grain or otherwise dietary (5 hours), I think this program is more suitable. I tried to bake rye on gluten-free (2 hours), if it is necessary quickly, it also turns out well. Experiment and decide what suits you best.

Yes, about rye, I already looked at the link, I realized what's what. It's just now interesting - you can't set the time yourself (duration)? Is everything determined by the chosen program?