Bread Maker Panasonic SD 255 (part 2)

Well, you didn't write how much yeast you threw

Put the yeast as per recipe. Maybe someone has that smell too?
I suspect it is a black plastic piece that spins and
which holds the bucket.

it is unlikely, it is heat-resistant, and what yeast did you use? and what was measured.

and judging from my very little experience with yeast, it is better to drop a couple of grams less if it is good yeast.

Hello everyone! Dear Colleagues.

Before buying 255 I read your forum on this topic. Thanks to everyone for the information.

I want to share my personal experience.

I ordered the MIR online store, I successfully got a week of discounts, in the end the stove cost 1,500 rubles cheaper.

The courier brought in, "thawed", threw in the ingredients, set the regime and left for work. The bread maker smelled a little when started up with burnt wiring.

When I arrived home, it turned out that flour and sourdough had been baked. There was no mixing. As it turned out (and this is lego to check on the Pelmeni mode), the shaft of my bread machine was not spinning. I jumped up nervously, but did not spin - this is such a production defect.

I called the store, a week later they changed it without any problems (though they said that there were no such incidents in the wound).

Now everything is working, I put my first bread.
I bake it on my rye sourdough (I don’t use yeast in principle) in the French mode.

Let's see what happens. There are three hours left.

If something starts to work out, I'll tell you the recipes.

Thanks again to everyone for the information on the stove.

Take to your ranks!

[sourdough 500ghw. flour 500gwater 320mlflax seeds white and black - discretionpumpkin seeds - at the discretionsea ​​salt - 1. tsp]

So, after some experimentation (because the regimens are not suitable due to the presence of yeast) I can share one recipe.

leaven is done
from starter 170ml
+ 250g peeled rye flour (falconer)
+ 500g water
exposure for about 12 hours, should either rise or bubble,
do not forget to drain the starter back 170ml

the starter is obtained by the method of 5 days, where 150gr of hw is mixed every day. peeled. flour and 150 ml of water - everything is approximately, the consistency of liquid sour cream or condensed milk)

I have a young starter, about two or three months. I often bake pancakes and bread from it.

so:

sourdough 500g
hw. flour 500g
water 320ml
flax seeds white and black - discretion
pumpkin seeds - at the discretion
sea ​​salt - 1. tsp (I don’t regret salt, I try to use less)

bake in French mode.
from the moment of raising, you have to monitor the dough, since the leaven is not yeast, and the dough comes up more slowly. it is necessary to win back minutes for 20-30 minutes, disconnecting from the network for 9 minutes three times.
the roof went down solely because of my curiosity, I checked.
Happiness to everyone!

[sourdough (see message above) 300gwhite flour 300gwater 200gsea ​​salt 1 \ 2 tspflax seedscoriander - 1.5 tspsprouted wheat grains]

Another forced trick with sourdough bread and in the absence of programmed modes.

Here's a gray bread:
sourdough (see message above) 300g
white flour 300g
water 200g
sea ​​salt 1 \ 2 tsp
flax seeds
coriander - 1.5 tsp
sprouted wheat grains
modes:

mode "dumplings" - 20 minutes kneading
30-40 min rest
mode "dumplings" - 20 minutes kneading
3-4 hours rise in the oven off (you can warm up the oven a little in the "baking" mode, a couple of minutes, then turn it off)
baking mode - 60 minutes

That's it.

Good luck and happiness!

Hurrah! Hurrah! Hurrah! They brought me a stove today
And immediately the question - I want to try to bake ordinary white bread, and there the recipe says "Yeast-B 1 tsp.
Yeast-R 2 tsp. "
What kind of yeast is this? And how many should I put? ......

And immediately the question - I want to try to bake ordinary white bread, and there the recipe says "Yeast-B 1 tsp.
Yeast-R 2 tsp. "
What kind of yeast is this? And how many should I put? ......

The amount of flour and other ingredients for making bread of various sizes.
"investigative experiment" with the volume and weight of water.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

On page 17 of the instructions there is a footnote what it is

[For flua]

For flua

The amount of flour and other ingredients for making bread of various sizes.
"investigative experiment" with the volume and weight of water.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

"The investigation is being conducted by" koloboks "(c)
This is a "kolobok" - on the rights of self-promotion.
If you don't want to, you don't have to waste time.

[For flua]

For flua
"The investigation is being conducted by" koloboks "(c)
This is a "kolobok" - on the rights of self-promotion.
If you don't want to, you don't have to waste time.

To each his own! You don't need to spend if unwilling.

Or you can spend it so that you do not ask the same questions 500 times and understand the process deeper.

[And immediately the question - I want to try to bake ordinary white bread, and there the recipe says "Yeast-B 1 tsp. Yeast-R 2 tsp. "What kind of yeast is this? And how many should I put? ......]

And immediately the question - I want to try to bake ordinary white bread, and there the recipe says "Yeast-B 1 tsp.
Yeast-R 2 tsp. "
What kind of yeast is this? And how many should I put? ......

How, one wonders, to such a simple question, instead of an answer, you can send a person to read an endless flood?

How, one wonders, to such a simple question, instead of an answer, you can send a person to read an endless flood?

Sorry, but who makes you read this "flood"?
The information was not given for you, the author of the question left satisfied with all the answers.

So this topic is not for you !!! Pass by and silently this topic.

And let's stop discussing this issue and the wrangling - it doesn't look pretty.

Well, with great joy I did not read all the instructions at once, but I wanted to bake bread. And I read where they sent it ... did not fall apart ...
It doesn't matter !!! The main thing is that yesterday I baked my first bread and everything worked out for me
Rovnenky, pretty, tasty ... oh, I'm happy)))

It's nice and wonderful that the bread turned out

And I sent you to that topic on purpose, so that you can read a lot of interesting things along the way, it will still remain in your memory next time.
After all, according to your questions, I already see your preparedness as a baker.

Good luck!

I bought this assistant today! There is one unclear point: how is the size of the loaf chosen? What is the weight of the flour for what size? And in general, what is the meaning of this function of the stove? Knowledgeable forum users, tell me.

Selectable by button

400 g flour = small loaf
500 gr = medium
600 = large

The point is that there will be different baking times for different sizes.

We have a good day !!!
So I became the owner of this wonderful oven. While I was waiting for the bread maker, I studied topics on how to do everything right. Thank you Admin, very helpful advice, I can say with your light hand, I boldly got down to business. The first bread was ordinary bread from the recipe book, but today Darnitsky baked it, it is cooling down.
I really need help, I can’t spend time reading this topic, my daughter is sick, help me out.
The first bread turned out wonderful, everything was fine, but the rise was uneven, one edge of the lid was higher than the other, noticeably distinct.
Today is the same song, although I was ready that Darnitsky might drop the lid, but next to this, one barrels are again higher than the other.
So that is the question, is it a stove problem, uneven heating? Or maybe I need to look for a place in the kitchen where there will be a favorable wind rose?
Standing closer to the window, the windows are closed, but probably blowing, I don’t know what to do.
If anyone had problems, please respond. Suddenly a marriage.

[Kosha,]

Kosha, thank you. Now everything is clear.
Mazurka, I think it’s not about the stove. Most likely, after kneading, the bun remains not closer to the center of the bucket, but near the wall, hence the "uneven rise", there is simply not enough dough to be distributed throughout the bucket. I had this situation at LG.

Pogremushka, thanks, calmed down a bit.
If so, is it possible, after kneading, to put the kolobok in the right direction?
Well, so that a flat bread comes out?

Now we were having dinner with Darnitsky, well, just a fairy tale, despite all the little things, the bread turned out to be awesome in taste. I can’t upload a photo, I don’t have time, another time.
Here it is a woman's happiness, there would be a bread maker ...

Selectable by button

400 g flour = small loaf
500 gr = medium
600 = large

The point is that different sizes will have different baking times.

The baking time is the same for all loaves in the basic setting. The temperature is slightly different. There is a time difference in fast mode.

Mazurka, you probably bake bread for 400 grams of flour?
At 400 and 300, I always get one barrel higher. The reason is simple - after the last kneading, the dough does not lie exactly in the middle of the bucket, but on the side. It does not have enough mass to even out - by 500 grams almost (or even completely) exactly, and by 600 grams - always exactly - unless, of course, it rests on the roof. If this is critical, you need to set the last stirring (about half an hour before the start of baking), immediately after it, climb into the stove and put the bun with your hands exactly in the middle, at the same time you can remove the stirrer if you want.

[Panasonic SD 255,]

Yes, Lina, I have baked only 400 gr. I didn’t keep an eye on me, I’ll try today. As for the mixer, it is very good. it parted well with bread after baking, I won't touch it yet.

I still seem to have seen somewhere on the forum information that if the bread rests against the oven lid, you can put some baking paper. Can't find this topic. Tell me who practices this.

Panasonic SD 255, what can I say, I don’t borrow other models, but I bought it after reading this forum, the oven is wonderful, buy you won't regret it, we don't buy bread in the store, is it possible, after comparison with homemade, to eat from the store, but for a simple loaf, you need a little effort, most importantly, bake bread with love.
I wish you all a successful purchase!

I had stoves before Panasonic 255: both LG (then it was still Goldstar), and Funay (very few people remember such a thing), and Mulinex. With them, bread was bought and pastries were rather entertainment. And after the purchase of Panasonic 255, they stopped buying bread altogether and bought a Panasonic 253 as a second oven. Now all the baked goods are only homemade.

After the untimely death of my mother's LG (more precisely, the bucket), one day was enough to understand that without HP we can no longer. I bought a Panasonic 255. Now I understand what high bread means! The very first loaf of dairy practically rested on the lid, even on the crust there was a light, non-browned stain, and the roof slightly cracked at the base. Dairy was also made at LG before. I did not receive a comparable height. We haven't managed to compare tastes yet, but I'm sure there are no problems with that. Yes! And how quietly it works! In general, while I am very pleased with the stove. Let's experiment.

Tell me, is there a pause in the Panasonic 255?

Tell me, is there a pause in the Panasonic 255?

In its pure form, as a function, there is no pause.
(only "delayed start")

It is a pity that there is no pause. What to do if flour gets on the ten during kneading?

If you need to stop the oven urgently, you can unplug the power cord. Stove 10 min. keeps the program in memory. For her, it will be a “sudden power outage”. When plugged in, she will resume where she left off.

It is a pity that there is no pause. What to do if flour gets on the ten during kneading?

So you can just take out the bucket and wipe the heating element, this is not a baking mode.

Pogremushka, I just take out a bucket (when the kneading is not going) and brush off the flour with a cloth.

Or you can shake it off with a brush without pulling out the bucket, and then, after the end of baking, remove the remnants from the bottom with a damp cloth.

Hello dear bakers !!
I would like to receive your advice, I want to join your ranks.
My husband went to buy Panas 255, and a friend who works in a store told him that it would be better to buy 254, because they are almost the same, with the small difference that 255 has a machine gun. throwing raisins - and all the difference, and the raisins, in turn, according to a friend, need a calibrated one, i.e.e selected, otherwise the oven simply does not throw raisins. There were allegedly complaints from buyers.
Tell me, is this true, since I really want 255?
Thank you in advance.

My husband went to buy Panas 255, and a friend who works in a store told him that it would be better to buy 254, because they are almost the same, with the small difference that 255 has a machine gun. throwing raisins - and all the difference, and the raisins, in turn, according to a friend, need a calibrated, that is, perfect, otherwise the oven simply does not throw raisins.

humming raisins ha ... that's something. How interesting does it look? And why calibrated, the stove will they fire?

The 254 does not have a dispenser for automatically throwing additives (not only raisins, everything that you plan in the form of inclusions in a bread: cheese slices, sesame seeds, raisins, candied fruits, smoked sausage ....) and there is no rye program.

In my opinion, both are optional, but very nice bonuses. And if the price is almost the same, then it is better to take a more sophisticated device. IMHO.

I suppose, probably, some kind of selected raisins, I don’t know.
He says that there are customer complaints, so I'm asking.

The stove may not throw raisins-nuts-dried fruits-grass-seeds-cheese-sausage-other additives for two reasons. 1. And who will include the "raisin" mode? 2. stuck to the dispenser - well, it was necessary to dust it with flour, they knew what you were putting ...

In general, I understand that you have no problems with this.
We will buy exactly 255, although I'm afraid that I won't succeed.
Please tell me, in HP, can you make dough according to a recipe not intended for her, I mean, for fried cottage cheese dough pies?

yllo, until you bought a stove - read the forum ... About the bun, volume-mass, yeast, flour, liquids - in the "basics of baking". Carefully! Then look at "yeast bread", "dough" ... Then everything will work out.

In general, I understand that you have no problems with this.
We will buy exactly 255, although I'm afraid that I won't succeed.
Please tell me, in HP, can you make dough according to a recipe not intended for her, I mean, for fried cottage cheese dough pies?

Download the manual for the stove directly from this site, read and see for yourself:
yes there are all the recipes for such a test. (and, by the way, a lot more)
Guide to 255, pp. 10, 19,20,21,22. - you can choose, or you can improvise, the basis for fantasy is sufficient.

Please tell me, 1h 10min has already passed. since the French put it. bread, while nothing happens, I read that the temperature equalization is up to 2 o'clock.
Who had that?

If it is warm in the kitchen, then it can even out 2 hours. It's always warm in my kitchen, and the heating pipe is not far from the HP, so on the main program there is always equalization for 1 hour, and on the French program, too, to the maximum, though I don't remember how long.

The kneading began exactly 2 hours 05 minutes, now it is rising, but the bun is unevenly distributed, and during kneading it stuck to my hands and a little to the walls, when it dawned on me that I probably needed to add flour so that it would not stick to the walls, the kneading stopped and the dough rises ...
I suspect that the first pancake will be lumpy for me, although everything seems to be measured correctly, or maybe both left hands.

it's not too late to fix everything! turn off the stove (for 10 minutes it should definitely save the program), take out the bun and mix flour into it with your hands - it will take 5 minutes, and the result will be 100% excellent!

Thank you very much for your participation, I did sprinkle it with flour a couple of times, and the dough no longer stuck, and the dough itself is airy, lovely.
I will wait for what will happen next. Thanks again

It turned out to be a Frenchman. bread, supervised until 2 am, then gave up. But at about 4 am I woke up from the aroma that spread throughout the apartment.
In the morning they got up - a handsome man, I don’t know how it should be, got up half a bucket. The crust is beautiful, crispy, but when the bread cooled down, it became a little hard.
Another nuance, our bread was shot right with a spatula for kneading dough, the bread was baked right with it. In my opinion, it should not be so. Tell me what to do?

Another nuance, our bread was shot right with a spatula for kneading dough, the bread was baked right with it. In my opinion, it should not be so. Tell me what to do?

And where will she (spatula or knife) go? Of course he is with him, but he is not always pulled out together. And the crust is tough because the heating was not turned off. After the end of baking, the oven automatically switches to heating mode and maintains it for an hour. During this time, the crust hardens. If you do not want such a result, then take out the bread after the beep.

The shoulder blade remains in the bread 50% of the time. In order not to pick it out later, I do this - after the signal I turn off the bread maker so that there is no automatic heating, and let the bread stand inside the turned off oven for another fifteen minutes. During this time, the bread does not have time to damp, and the lower crust becomes softer from moisture and the spatula, accordingly, almost always remains in the bucket.

My signal did not work, I decided that it works if the timer is set.
Does the signal always work?

:) Of course, always. At the end of cooking, it beeps 8 times, as described in the instructions. But I don't always hear him from the other room. Maybe you didn't hear him either? But when you return to the kitchen, it is immediately noticeable that the bread is ready - the red button on the stove flashes.

yes, it is blinking, it's just that I got it from the store yesterday, I read the instructions, and someone on the website wrote that they woke up at night from the oven's horn (the signal went off), so I was waiting for something like that.