Bread maker Panasonic SD 255 (part 2)

The signal is loud enough if you sit in the same room (I even shudder). But I can't hear anything from the next room (especially if I'm sleeping). You have to navigate by smell. A strong smell arises 25-30 minutes before the end of baking, and reaches the next room 15-20 minutes before the end. These are my observations. But don't worry, soon you will have your own signs!

and I take out the spatula after the second kneading, this is about 40-50 minutes before the start of baking. but then in the bread there is only a small hole from the pin

I never have a spatula, neither after Warming up, nor if I immediately take out the bread. But it remains in bread when the dough is tight, therefore the bread is half a bucket, and not 3/4. Crust Tough because it is French bread: crispy crust and crumb + fresh bread. (I, too, after cooling down, you will chew up the crust sometimes)
The crust will be different on the main program.

And, I must confess, I’m just too lazy to get a scapula in time, and I’m not always around. Therefore, I hold on to small breads until the crust is slightly damp in the oven (however, the crust becomes normal after taking it out).

And my scapula is normally taken out, but there are problems with rye bread.
It is necessary to make sure that all the flour from the walls is kneaded

And, I must confess, I’m just too lazy to get a scapula in time, and I’m not always around.

Me too, otherwise all the charm of full production automation disappears

I don’t bother with the quality of the crust (I’m always happy) - after cooling down I still put the bread in a plastic bag and after 1-1.5 the crust becomes normal, soft, well cut and the bread does not crumble.

Please tell me, is rye bread - is it black bread?
My husband likes to buy black with seeds, I imagined that this is rye?

[fugaska]

Black bread - rye, differs only in the percentage of rye and wheat flour in the dough, as well as in the way the dough is introduced: brewing, dough, sourdough, bezoparnoe, etc. IMHO.
The site has a lot of different recipes for rye bread
I like Darnitsky from fugaska and Darnitsky from Admin (prepared on the main program without any problems), as well as "Everything is very simple with rye" from Elena Bo

Rye is black, of course. And with seeds - this is, if I understand correctly, black Borodinsky.
There are really many more problems with rye (especially until you become friends with sourdoughs). The poor stove is already grunting, kneading it!

I apologize for the off-top, but Borodinsky is sprinkled on top with coriander seeds, sometimes caraway seeds

Thank you, enlighten me dark. I'm afraid I won't make up my mind soon, there are so many recipes here, my eyes run wide.
I want to try fried pies, pasties. Oh, girls, how I envy you, you are already aces in this, and I am still approaching her with trembling knees!

Girls, how are you doing with the crisis?
I live in Ukraine, we have a horror, yesterday we bought a stove at a price of 2 more than it was, today the dollar has still risen, that is, prices are growing.
Therefore, it is twice as dear to me, I don’t know where we are going.
In our country, in fact, we have a nightmare.

I'm not an ace - I'm just curious! And curiosity is not a vice - it helps me to master my stove! And the topic of the crisis, probably, it was necessary to open a new one ...

I am not yet the owner of HP, only yesterday I ordered it in the online store, but I want to ask one question. I read the forum for several days and some ask what to do if flour gets on the ten during kneading.Is it possible, before putting the bucket in the HP, cover this bucket with a cloth for a few minutes, or something like shoe covers that are put on shoes, only of course clean? And then take it off?

Yes, nothing hits the ten. Do not worry. And if it does, then nothing terrible happens.

after kneading, the bucket can be taken out and wiped with a damp cloth

I am not yet the owner of HP, only yesterday I ordered it in the online store, but I want to ask one question. I read the forum for several days and some ask what to do if flour gets on the ten during kneading. Is it possible, before putting the bucket in the HP, cover this bucket with a cloth for a few minutes, or something like shoe covers that are put on shoes, only of course clean? And then take it off?

I suppose that if you do not overdo it with the volume of bread components (for each HP this is individual), then nothing significant should not get to the heating element. At least, only the flour that remains on the sides of the bucket gets on the teng, if it is carelessly laid. If this happens, then it burns out seamlessly and imperceptibly on the heating element and turns into charred dry dust, which is easily removed during routine maintenance after the end of baking of the next HB product

Um, there are certainly very friendly people here on the forum, but this should not be abused. Why on the first page there is a topic "Solving possible problems with baking bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=56&Itemid=1 or for example "Help, nothing comes of it !!!" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144.0?
Before asking a question, at least look at the headings of the topics to begin with - perhaps many questions will disappear by themselves. And the search in the forum has not been canceled yet ...

Shl. Most of the population of this forum bakes on dry yeast, made according to foreign technologies, which do not fall under any GOST, and, accordingly, do not seem to have thermophilic cancer cell properties. At least losses in our ranks for this reason have not yet been observed

People, I bought Belovodye flour today, took a package of 750 grams of RYE WALLPAPER FLOUR and another package of 750 grams ROUGH GRIND WHEAT WALLPAPER FLOUR, also 750 grams. Tell me who has already baked proven recipes for the Panasonic SD 255 bread maker with this flour. I want to bake delicious bread I haven’t used the dispensary yet I bought peeled sunflower seeds and raisins. Tell me the recipe from this flour, and even to add seeds or raisins there, will it be delicious ??? And by the way, how many grams of seeds or raisins are usually put in a dispensary? Let's say one teaspoon? dining room ??? Waiting for an answer!

The number of additives to your taste. You can pour into the dispenser as much as it will fit (150 g). For many, this is not enough, they also add to the bucket. And the recipes on the forum - you will not bake in your whole life! Take your pick. The simplest thing: add seeds to any of your bread (French, for example), they are suitable for lunch and for butter. Raisins are best when sweet. But in the dairy from the instructions, I would add both. IMHO. Good luck and don't be afraid to experiment!

[Pogremushka]

Pogremushka thanks for the answer.
People well advise me some bread for a bread machine PANASONIC SD-255 from RYE WALLPAPER flour. Maybe someone baked it from WHITE VODE flour? Darnitsky really bake at all ??? Or give the usual RYE WALLPAPER FLOUR recipe. I don't have rye malt :( Can I bake without it ???

People, I'm just completely confused here, I wanted to bake bread from rye flour, and here, in addition to flour, you also need Extra-R Sourdough, Zavarka, Panifarin, Agram, what is it ??? How much is??? At VDNKh it is sold in BREAD ???
GIVE DARNITSKY'S RECIPE FOR SD-255?

Look in Temka for a healthy diet ... there are a bunch of recipes with whole grain flour ... I like country bread .. I bake it with Belovodye.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7788.0

GIVE DARNITSKY'S RECIPE FOR SD-255?

Open the theme Darnitsa bread from Fugasca, the very first recipe will be yours, it works great in SD-255 - it has been tested many times.

In general, the whole topic is devoted to wheat-rye bread, the recipes of which have been worked out.
And Ferment "Extra-R", Zavarka, Panifarin, Agram, are not required, read about them in another topic - search by search.

[GOODMAN]

GOODMAN, I almost always bake rye on Belovodye flour. Great flour! I bake with malt, it turns out Borodinsky. You can exclude malt and coriander with caraway seeds, then you will get just brown bread like Darnitsky. Just in case, I am writing a full recipe (this is a variation on the recipe for "Brewed Bread" (page 17 of the Instructions for Panas):

Borodinsky in Panasonic-SD255:

yeast - 2 tsp
wheat flour - 225 gr.
rye flour - 325 gr.
salt - 1.5 tsp.
honey - 2 tbsp. l. (for Darnitsky it is better to put sugar)
vegetable oil - 2 tbsp. l.
rye malt - 3 tbsp. l.
boiling water for malt - 80 ml.
kefir sourdough - 200 ml. (the consistency of liquid sour cream)
kefir - 100 ml.
water - 50 ml.
ground coriander - 2 tbsp l.
cumin - 1 tbsp. l.

First on the "Pelmeni" mode, then immediately on the "Rye". The bread is very tasty. If there is no malt, then exclude water for it. On "Dumplings" the bun will be a little tough, but then, when mixed with "Rye", it will disperse. But everything, of course, depends on the moisture content of the starting products, the first time you will have to trace it and, perhaps, add water or flour.
For this amount of flour and water, I sometimes put 70 grams of seeds, it turns out very tasty.
If there is no kefir starter, just put kefir, but then you still need to add a tablespoon of panifarin.
Look for the recipe for kefir sourdough in the list of recipes - Admin very accurately described the process of its preparation. I have been using this leaven for more than one month.
And without sourdough or panifarin, black is difficult to bake - it rises very badly.

[Welding]

People, I'm just completely confused here, I wanted to bake bread from rye flour, and here, in addition to flour, you also need Extra-R Sourdough, Zavarka, Panifarin, Agram, what is it ??? How much is??? At VDNKh it is sold in BREAD ???
GIVE DARNITSKY'S RECIPE FOR SD-255?

Calm down.
Welding - for custard bread (Borodinsky, Riga) - You don't have to bother yourself with this yet.
Dry sourdough "Extra-R"- sold at home - bread, gives rye bread the sourness inherent in classic rye.
Paniferin, gluten - wheat gluten (dry), sold at VDNKh, home-bread site: 🔗

Further: there is a window on the left "SEARCH"the one that says" search on the forum ", type there for example Darnitsky, and choose

for starters, I would advise:
darnitsky from fugaska
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=596.0

or rye - everything is very simple, from Elena Bo
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1998.0

[Anna Makl]

And without sourdough or panifarin, black is difficult to bake - it rises very badly.

Saving your presence Anna Makl, you are not right.
Wheat-rye bread and even rye-wheat bread is perfectly baked with yeast, which can be seen from my recipes, both in a bread machine and in the oven.

Either way, this bread requires dough and baking skills.

[Anna Makl]

Anna Makl, You are working with rye wallpaper? Then maybe lay out this recipe as a separate topic, otherwise it will be lost ... I have not yet seen on our website that someone baked from it

Yes, with rye flour "Belovodye". I will try to lay out the recipe, but I have never done this. Tomorrow morning I'll read the materiel how to write recipes. Now I have installed the Borodinsky stove, there will be something to photograph.
Before Panasonic, I had a Hitachi 303, so black there also turned out great, but in Panas I like a rye stirrer well, ochchen!

Friends, have already practically bought this wonderful oven, but stumbled upon such a drawback, described by one user: "it cannot be restored, if the dough goes over the edge and gets on the heater, it is impossible to clean the carbon deposits. I buy a new one. It is very difficult to measure the ingredients without scales - I highly recommend it. . for a year of use, the dough "ran away" 3 times - the last time - fatally apparently there is no "smoke" sensor. Has anyone else encountered such problems, or is this an exceptional case ??

I don’t know about the dough on the heater, I haven’t come across it ... I wonder why it’s impossible to clean it ??

but about the scales: it's difficult without them. And not only for this, but also for other modern ovens, recipes are now written in grams.
The very first 3 months I baked without scales, this is quite possible.But when I bought the scales, I realized that there was no need to reinvent the wheel for so long.

I also understood all the usefulness of the scales after buying Panasonic. In grams, the recipe can be practically "licked". Then, when using the timer (baking at night), you don't have to worry about anything. Weigh everything to the nearest gram, set the timer and the bread is ready at the right time, and its quality is always predictably excellent.

Surprised ... I have had stoves for more than 9 years - nothing and nowhere has never escaped. Once the cheese from the dispenser hit the heating element. Well, it burned out (smell), then I wiped this very element with a cloth dipped in soda, everything is clean and does not smell.
Although, of course, there are lovers of piling food into the oven for the very least, and then write such reviews

About the scales. It is very convenient to weigh flour and other things. I have had scales for a very long time, and were bought primarily for baking in general, and only then for bread. Many recipes give the WEIGHT of the food. And the bodyag begins, and how much flour is in this glass? And in this? And if this glass is broken, how much flour will there be in the new one? The markings are different everywhere ... Even in expensive, high-quality glasses ... And with the scales, the problem of unsuccessful baking, jam making, etc. goes away.

Hello dear bakers!
You are again worried about a trainee - a baker, I want to know from you, today I set up an ordinary white bread to bake (recipe from the instructions), I measured everything with a scale, everything is accurate, but I poured slightly warm milk with water (maybe this is a mistake). Now the bread is baking, there is a smell in the kitchen, you die, you don’t get up, but before baking I looked the dough didn’t rise much, I think the bread will not be very good either.

Naturally, he did not rise, although everything was laid down according to the recipe, he looks beautiful, the color of the crust is what you need, and he himself is below half a bucket.
I set the size to the smallest, maybe that's why (I'm reassuring myself), or because I was sticking my nose there all the time, because I read that the process must be controlled. Generally so far it is sad. Although the smell is breathtaking!

[yllo]

yllo bread with milk is more capricious than bread with water (here the quality of flour is also more strongly influenced by yeast). In addition, if you take size L or XL, then note that the amount of liquid (milk) will be slightly different, more than in plain bread on water.

Well, the conditions could be different, when I have everyone at home, then some incorrigible comrades like to run on the balcony to smoke, well, they chill the room accordingly

Good luck and don't be afraid to experiment!

I apologize for some off, but I would like to satisfy curiosity: was it not your nickname I met at some reputable cooking forum? If so, then take into account my deep respect for you.

First of all, thank you so much for the forum!
Last week I accidentally came across a link to this forum: I was looking for information about kitchens. Kenwood car.
I found the info, but I got hooked on the forum: don't be surprised, nothing about the house. I didn't know the bread maker before.

Interested, read some topics on the forum.
And ... I decided to buy myself both Kenwood (kitchen car) and HP.

I thought that I would take something cheaper - it's not bread, after all, my goal.
I began to choose ...
Guess what, as a result, I chose?
Of course, Panasonic 255! My husband grumbled that she bought herself some kind of toy, they say, for a fig for me bread, you can buy it differently.


They brought it on Saturday. In the evening I have already started baking.
I chose regular, size M, with a medium crust.
I was very afraid that it would not work, I weighed and measured everything carefully.
Programmed the readiness of the bread in 12 hours on Sunday morning.

What can I say? Full delight!
The bread turned out to be amazing: the crust is ruddy, lush.
Well, in short, you yourself know how it happens.
The husband loosened up immediately, he liked the bread.
But, it would not have been him: he immediately calculated the payback: 400 loaves of ordinary bread would pay off the stove. After 4 years.

immediately calculated the payback: 400 loaves of ordinary bread will pay off the stove. After 4 years.

Yes, only this is ordinary - and bread from the oven is not at all like "ordinary", and how to calculate the profitability of high-quality bread of your own production (and cakes, and dough, and noodles, and dumplings) and low-quality food products? At the price? This will not be entirely correct calculation, in my opinion.
In general, you have received a wonderful and useful home appliance. Good luck.

["My husband went to buy Panas 255, and a friend who works in a store told him that it is better to buy 254, because they are almost the same, with the small difference that 255 has an automatic raisin. raisins, in turn, according to a friend need calibrated, that is, perfect, otherwise the oven simply does not throw raisins. ”There were allegedly complaints from buyers.Tell me, is this true, since I really want 255? "]

"My husband went to buy Panas 255, and a friend who works in a store told him that it is better to buy 254, because they are almost the same, with the small difference that 255 has an automatic raisin. raisins, in turn, according to a friend need calibrated, that is, perfect, otherwise the oven simply does not throw raisins. ”There were allegedly complaints from buyers.
Tell me, is this true, since I really want 255? "

ffssёёё, I just roll around and smear mascara on my cheeks. I have heard a lot of different pearls from consultants in stores, but calibrated raisins ... this is something! Do not palm off the sturgeon of the second freshness to us, otherwise the dispenser will not work

[Zest]

Zest , I just cry already ... I have no more strength to laugh ...
There are also "scary" stories that very special flour is needed for HP! Which costs a lot of money and is not sold in regular stores ...

S-s-s-s !!!!!! Who is just making this up ?! Surely, workers of bakeries, where revenue is falling due to the craze for bread makers. Well, they would have baked bread inexpensive and competitive ...

No, this is invented by Husbands who do not want to buy bread machines for their wives

My husband is world-class in this regard - he is ready to buy anything for my kitchen, if only there are enough purchases. Understands how these purchases improve his life! And I already agree to the second bread maker, I just have to save some money!

My husband is in this world

and most importantly, hardened. When I once again start talking about the agony of choosing from two models, I no longer hesitate to answer: "Take both"

"My husband went to buy Panas 255, and he was told by a friend who works in a store that it is better to buy 254, because they are almost the same, with the small difference that 255 has an automatic raisin. raisins, in turn, according to a friend, need calibrated, that is, 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? "
Since I wrote this, I will answer, you can die with laughter, but they said so in the store, and the point is not at all in the stinginess of the husbands, but in the poor awareness of the consultants, even if they are acquaintances

You are right, most of the consultants are really illiterate. Only yesterday I was in MediaMarkt and witnessed how the girl was buying a bread maker - so all the consultants of the department came to her for a consultation and could not explain the details of the management to her!

Tell me if it's true

No it is not true

... There were allegedly complaints from buyers.
Tell me, is this true, since I really want 255? "
Since I wrote this, I will answer, you can die with laughter, but they said so in the store, and the point is not at all in the stinginess of the husbands, but in the poor awareness of the consultants, even if they are acquaintances

What nonsense, you often come to the store where you bought something, tell how, your equipment works, everyone goes straight and tells about the dispenser
Take what you like.

I also have 255 .... Today I tried to make dough on dumplings according to the recipe from the attached book .... When kneading, it somehow mixed with difficulty ... it is clear that the dough is thick and all that ...
I weighed everything up to a gram ... exactly according to the recipe ... I just would like to know for sure whether the motor will break ... otherwise it was somehow scary looking at this action ...