Bread Maker Panasonic SD 255 (part 2)

I bought myself a Panasonic SD 255 bread maker. I tried to make milk bread, I did everything according to the instructions, but I didn't bake it completely. I cooked in bake rapid mode. Has anyone encountered such a problem and how did you solve it? Thank you. I really look forward to hearing !!!

mouse_13, from the experience of members of the forum - it is not necessary to use the RAPID mode without special need, it is accelerated, it requires more yeast, which is also not very good. Be patient and make the same milk bread as usual, it turns out to be stable and normal. In general, bread is not a quick process, and good French in Panas generally requires 6 hours. And in the delayed mode (until the morning, for example), it turns out even better. I compared French in Panas and Kenwood (3 hours 30 minutes there), definitely, in Panas, because of the longer regime, the bread is both higher and more magnificent. Moreover, you are just starting to work with HP, take the standard version, with experience you yourself will understand what was wrong.

Now I baked ordinary white bread according to the instructions, but in bake mode. There are still layers of unbaked dough (((((((... I still can't understand what I'm doing wrong ((((

how did you weigh the flour? what yeast do you have?

[mouse_13]

Now I baked ordinary white bread according to the instructions, but in bake mode. There are still layers of unbaked dough (((((((... I still can't understand what I'm doing wrong ((((

mouse_13, and which Crust (light-medium-dark) did you exhibit?

Now I baked ordinary white bread according to the instructions, but in bake mode. There are still layers of unbaked dough (((((((... I still can't understand what I'm doing wrong ((((

Here at the link, there is a wonderful topic, just for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1500.0
Read it, follow the links. Most likely you will solve the problem

You can do a lot of things differently. From the purchase of low-quality yeast (alas, this happens quite often), improper product placement (the water got on the yeast ahead of time), and much more. Read, try, everything will work out Good luck!

mouse_13, Panas bakes ordinary white bread as standard on the light crust mode, this is enough, for lovers you can get sunburned. Nepropek for Panas is very strange if everything else is on instructions. While the HP is under warranty, it may be necessary to contact the service, something is wrong, let them check the temperature sensor and the shade.

[mouse_13]

mouse_13, and which Crust (light-medium-dark) did you exhibit?

The crust is medium!

[an_domini]

The crust is medium!

I think I should follow the advice an_domini, Panasonic cannot not bake bread, any, even from bad flour and low-quality yeast, in this case the complaints would be different, most likely HP is defective, sorry. Good luck, I wish I could be wrong.

how did you weigh the flour? what yeast do you have?

Weighed the flour with a special measuring glass (weighs current flour !!!), Saf-Moment yeast

[an_domini]

I think I should follow the advice an_domini, Panasonic cannot not bake bread, any, even from bad flour and low-quality yeast, in this case the complaints would be different, most likely HP is defective, sorry. Good luck, I wish I could be wrong.

Thank you. I'll try to bake it again today. If it doesn't bake again
I'll go to the service center! Did you bake everything in bake rapid mode? I just read the reviews, some of them succeed in this mode.

[mouse_13]

Thank you. I'll try to bake it again today. If it doesn't bake again
I'll go to the service center! Did you bake everything in bake rapid mode? I just read the reviews, some of them succeed in this mode.

Of course,mouse_13, perfectly baked, just a little more "heavy" bread, not so well-groomed, "fluffy", "airy", a bun a little less height, but baked, tasty. And my crust is always on "Average", I like "ruddy" bread, crisp. You will have more excellent bread!

[an_domini]

I think I should follow the advice an_domini, Panasonic cannot not bake bread, any, even from bad flour and low-quality yeast, in this case the complaints would be different, most likely HP is defective, sorry. Good luck, I wish I could be wrong.

Panas may not even bake. However, like all other HPs. When I, out of inexperience, added an excessive amount of flour from sprouted wheat or rye to bread, the middle turned out to be under-baked, moist and sticky. The quality of the dry components of the bread necessarily affects the degree of its baking ...

Panas may not even bake. However, like all other HPs. When I, out of inexperience, added an excessive amount of flour from sprouted wheat or rye to bread, the middle turned out to be under-baked, moist and sticky. The quality of the dry components of the bread necessarily affects the degree of its baking ...

I agree, but we are talking about the original recipe!

I agree, but we are talking about the original recipe!

Check the voltage in the 220V network. I don't know about the rest of the HP, but Panasonic's baking time and the cycle of turning on / off the heating ten subjectively does not depend on the level of the supply voltage. Therefore, with a sensitive subsidence of the supply network, the bread may not bake properly. For example, I have a private sector, so my Panas works fine and stably, but only through the stabilizer. Otherwise, in the cold season, stable under-propelling ...

[mouse_13]

mouse_13, again carefully (or better by weight) measure the amount of flour. Use regular liquid milk instead of milk powder and water. Check the quality of the ingredients again, buy new yeast. Follow the mixing process. By the end of the first batch, a regular bun should be formed that does not stick to the walls and is soft enough (like an earlobe) to the touch. Also, there should be no flour on the bottom of the bucket. An hour - an hour or twenty before the end of the program, open and see if the dough has risen.

Thank you all for your advice. Yesterday I bought new yeast, everything worked out! Hurrah!!! I baked a cupcake, it also turned out.

for Panasonic, the baking time and the cycle of turning on / off the heating tende subjectively does not depend on the level of the supply voltage. Therefore, with a sensitive subsidence of the supply network, the bread may not bake properly. For example, I have a private sector, so my Panas works fine and stably, but only through the stabilizer. Otherwise, in the cold season, stable under-propelling ...

It's strange, of course ... Actually, it would be logical that the oven controls the baking temperature with a temperature sensor, since the temperature in the chamber depends on many factors, both predictable (weight of food) and unpredictable (ambient temperature, for example ). Agree, it is strange that the oven performs proofing according to the ambient temperature, and bakes bread without controlling it (temperature).

Hello everyone!
"Actually, it would be logical that the oven controls the baking temperature with a temperature sensor, since the temperature in the chamber depends on many factors, both predictable (weight of food) and unpredictable (ambient temperature, for example). Agree, it's strange that the stove is proofing according to the ambient temperature, and bakes bread in no way (temperature) is controlled. "

I completely agree! I used to think that Panas always does alignment for 1 hour, and then I saw that when it is cool in the kitchen, the stove starts kneading in 30-35 minutes, so that there is more time left for proofing. And my father-in-law has Alaska, he lives in the village. So the tension there is always less than necessary. But the bread is baked regardless of the season.

Good afternoon or evening.
I'm going to buy HP, but Panasonic is not for sale in our country. There are Kenwood BM450, TEFAL Dual Home Baker, Moulinex XXL + baguetteOW5003, different Severins.
There is an opportunity to buy Panasonic in Russia, but then I will be left without warranty service and so on.

And I tried bread from Panasonic 255, I really like it, so I'm afraid that other models will not meet my expectations, because I want bread right away and without adaptation.

[glykoza]

glykoza I don't know what country you live in, but Panasonic is everywhere, even in America you can order through an electronic store, they have an international guarantee. % of scrap is very small

I live in Estland ...
There are Panasonic, but they are not bread makers: there are all kinds of TVs, tape recorders, irons
From America, delivery will be more expensive than the stove, so tady is better from Russia and without a guarantee.

We thought for a long time, choosing a model.
Quality was crucial.
That is why we chose Panasonic.
Of course 255 is better than 254. Newer model.
Such a stove needs minimal maintenance.
You don't need to wash the bucket at all,
but only wipe with a soft cloth.
Excellent coverage. It cleans itself.

I was chosen the highest quality model
Panasonic SD255 Breadmaker with Raisin / Nut Dispenser
and bought in London.
For the British, good quality is not Chinese.

🔗

In London delivered free of charge to the specified address,
and they sent it to us by mail.
Multiply the number of pounds by the exchange rate against the ruble.
The stove cost us much cheaper, even taking into account the shipping,
than we would buy it in our country. Shipping cost £ 30.
Stove Price: £ 89.99

Good afternoon or evening.
I'm going to buy HP, but Panasonic is not for sale in our country. There are Kenwood BM450, TEFAL Dual Home Baker, Moulinex XXL + baguetteOW5003, different Severins.
There is an opportunity to buy Panasonic in Russia, but then I will be left without warranty service and so on.

If all the same with Panasonic does not work out, then I would choose Kenwood and Tefal in last place. Moulinex, Severin would not have taken in the presence of the two named brands.

[glykoza]

glykoza, Panasonic can be found in Germany and France. But keep in mind that they (by the way, like the English ones) have a slightly different list of programs. European versions may not have jam, but will have "Italian bread" or something like that.

thanks for the info. I was already inclined towards Great Britain, but as I said earlier, they can bring me from St. Petersburg. And the baguettes - and go nafig these baguettes - I'll be thinner. While the choice was stopped at Panasonic.

[glykoza]

glykoza, Panasonic can be found in Germany and France. But keep in mind that they (by the way, like the English ones) have a slightly different list of programs. European versions may not have jam, but will have "Italian bread" or something like that.

And there will be no more dough for dumplings and the "Rye" mode
These are all exclusive programs for the CIS countries (the former USSR)

[Admin]

Yesterday I baked Mediterranean bread according to the recipe from the Mulinex recipe book.
It turned out like this:
Details here:

P.S.Admin, I deleted my post here and created a new topic in the yeast bread section. I left the picture.

You have beautiful bread

A request to you - move your recipe in a separate post to the Yeast Bread section - there this beauty will be

And here we discuss the problems with the choice of x \ stoves

The bread is very beautiful! Isn't there a lot of water 500 ml per 500 g of flour?

There:

• Wheat flour: 550 gr
• Rye flour: 150 gr

this amount of flour really exceeds the maximum allowance for loading into Panasonic ..

for Panasonic, you need to multiply everything by 0.86

And there will be no more dough for dumplings and the "Rye" mode
These are all exclusive programs for the CIS countries (the former USSR)

rye bread is in English Panasonic 255 !!! : There is no jam (I don’t know who needs it, only the bucket spoils it and, in general, it’s a bread machine) and there is no dough for dumplings (easily replaced with pizza dough - tested), but there is gorgeous Italian bread and bread for tosotv - also a great thing.

Maybe this is a publicity stunt, but the box says "Exclusive programs for the CIS countries" Pelmeni, Jam, Rye bread, Baking, Pizza dough. "For what I bought, for what I sold"

they even stuffed pizza and pastries into supposedly exclusive programs for the CIS? : o Well done! I also had to write - Baking bread directly in the bread maker - only for the CIS countries !!!

Hello everyone! So I became the proud owner of the SD-255 stove. Came by mail yesterday. I'm happy with everything, I tried to bake the first bread (regular white on the main mode), but in my opinion I shifted the flour - the bread was dense and low. I will continue to master this unit.

in my opinion, he shifted the flour - the bread was dense and low.

Was the flour sieved before getting into the bucket?
Question to owners of Panasonic 255: in the program "French bread" (I hope there is one there?) Is there heating before kneading the dough?
Let me explain why I asked this question: before the current Kenwood, I had an LG. And here in LG there was heating of the ingredients (so that the yeast would work), and "French" turned out superb! But in Kenwood this is not.
And so my wife disliked Kenwood because of this, that she is morally ready to change HP for something else or return to LG.

I sifted the flour before measuring it, measured it with a glass from the stove, put 2 glasses without a top, already sifted and slightly shaken the glass, made it in size M

I sifted the flour before measuring it, measured it with a glass from the stove, put 2 glasses without a top, already sifted and slightly shaken the glass, made it in size M

And that's not how I do it. I put flour in a measuring glass, gently knock on the sides of the measuring glass with a spoon (so that the flour settles down and it becomes as much as provided by the recipe), and then, pouring it into a bucket, I sift the flour. With this mug from IKEA.

[Scales are a must]

If sclerosis does not change me, then all the recipes in the book are given in grams, and not in glasses. Therefore, flour in a glass from HP, poured up to the 200 mark, is not 200 grams at all. Scales are a must Personally, I put the bucket on the scales, put the yeast, zero and sift the required amount of flour .. Failures (in the form of tearing off the roof, cracking) occur only if the flour humidity and humidity in the apartment vary greatly

I ordered the scales, but they have not arrived yet, and I measured the flour not to the 200 mark, but to the very top of the glass under the knife.

[Aunt Besya]

Aunt Besya, LG gives recipes in glasses that come with HP.
Kenwood adds a glass to HP, but all recipes are in grams. I do not like Kenwood's approach, as in this way they force HP buyers to buy scales (if they do not have them). I'm not following Kenwood and making bread according to LG recipes using their glass.

Question to owners of Panasonic 255: in the program "French bread" (I hope there is one there?) Is there heating before kneading the dough?

Yes, there is temperature equalization, up to 1 hour in time.

And at the expense of the scales - I support Aunt Basia, they are needed, especially since you can buy them for 700 rubles, HP is 10 times more expensive. I already wrote somewhere that I even weigh butter on the scales, otherwise it is inconvenient to pick out from a spoon. And here (and not only) most of the recipes are in grams. And in general, in the kitchen, scales are a necessary thing. When I didn't have them, albeit infrequently, but the need arose for them, I had to run to the neighbors every time.

[Aunt Besya]

Aunt Besya, LG gives recipes in glasses that come with HP.
Kenwood adds a glass to HP, but all recipes are in grams. I do not like Kenwood's approach, as in this way they force HP buyers to buy scales (if they do not have them). I'm not following Kenwood and making bread according to LG recipes using their glass.

We are in the topic about Panasonic, and there are recipes in grams

[find]

We are in the topic about Panasonic, and there are recipes in grams

"Damn it!" (from).
I'll have to if I decide and find on sale Panasonic SD255, search and scales.
I went to read and educate myself about the scales.

[Airborn]

Airborn
I could not stand it, I decided to defend our Coonwood stove. If you have already decided to buy a scale, then do it before Panasonic purchases. And try to bake bread according to Kenwood's recipe, maybe then you will get along with this oven. And sooooo I recommend Yana's Milk-Mustard Bread (look here on the forum).
Sorry for the offtopic.

In my opinion, it is better to buy scales for any stove and use recipes in grams - there will be less problems with tamped, sifted flour and different measuring glasses. In grams, the recipes are more uniform.

I already wrote somewhere that I even weigh butter on the scales, otherwise it is inconvenient to pick out from a spoon.

I took a disposable syringe for 20 cubes, carefully cut the "top" to zero, measure the oil, a nice thing, 15 cubes, and then squeeze it out with a piston.

Accuracy when weighing, of course, should be. But! The amount of butter in bread recipes is about 6% of the weight of flour, there is simply no point in bothering with special precision. It may be enough to simply measure out the oil with a regular spoon (it is much more convenient to wash it than a measuring one or even more so a syringe), and with experience this is generally done by eye directly from the bottle into a bucket. For regular bread 2 or 3 tbsp. spoons - it does not matter, you can do without oil at all, as in bakeries, you will not notice either, as well as the type of oil - it is sunflower, soy, mustard or olive.

I also don’t bother with oil to measure drops. A tablespoon, or two, is not important, but flour, its quality, yes. I bought it here in Lenta, in a large package of 5kg, like "Predportovaya", but it doesn't take water, it turned out to be raw. I urgently have to reduce the water, and I got used to the timer in the morning, and then the cakes went. Now the toad presses the flour to throw it away, but we have to try it on. I had to wake up tonight and go see the batch. Flour threw 4 more spoons with a top and went to sleep peacefully. Everything worked out great.

By the way, about the Ribbon. Recently I saw flour in it, also Predportovaya, but it was cheaper and it did not say Bakery. Well, at least not right away, but I noticed that such flour would not rise well.