Bread does not work in Panasonic

[Levelours]

Levelours, Change flour and yeast to another manufacturer.

[change stores]

You can not change the manufacturer, but change stores... I got a bad game. I already went through this. I changed the yeast first. If it didn't help, then I changed the flour. And everything was getting better. Good luck!

Is it okay that Sasha and I answered for the girls?

Thank you, I will try to change. Maybe flour really ... Yeast from one batch, but flour, yes, another ... Tomorrow I'll buy a new one.
And the fact that the girls were answered, nothing)))))))

Unsubscribe. By elimination, it turned out that yeast was to blame. Although, as I wrote above, they were purchased in one batch, the shelf life is good. I tried new ones, everything has risen and still bakes)

Bread does not rise. I changed yeast and flour. Does not help.

Panasonic stove.

Help

[Dwarfic]

Dwarfic, is the yeast fresh? Yeast activated? This thread describes how to test yeast https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=140919.0
Start with this.

[Dwarfic]

Dwarfic, let's go in order. Somehow it helped a lot to solve a problem like yours.
We accept by default that until this moment the bread rose normally, there were no complaints about baking.
Now try to specify in detail:
1 - the program in which the bread was baked and the dough did not rise.
2 - the exact recipe from the instructions
3 - the name of the yeast and flour.
4 - how the flour, yeast were weighed, the liquid was measured.
5 - how the bun was formed (it would be nice to have a photo)
6 - we accept by default that you do not open the lid at the "Lift" stage and the bread maker is not standing in a draft or with an open window.
And another important point. Replacement yeast and flour must be purchased at another outlet. In the store where you took the previous yeast and flour, the ENTIRE batch could be defective.
Good luck!

Help me please! The main message in this topic, page 13 is almost the last.
Bread Maker Panasonic SD-ZB2512KTS
I read the topic about rises but falls. But here I strictly follow the recipe, it seems like all Panas's recipes are well verified. Someone baked on program 10 of wheat-rye French. With just a wheat Frenchman, I'm fine. The catch is with this, it seems to me that an inaccuracy crept into the Panas recipe! Why is there so much water? Share who baked this particular program.

[Bast1nda]

Bast1ndaWhat is that 10th program like? Describe its modes and time please

Recipe program number 10: flour - 350, rye - 50, salt 1 tsp, butter 1 tbsp. spoon, yeast 1 tsp, water - 310 ml. (why so much water? although I tried to reduce it a little, the roof still sags).

Natasha, without information about the 10th program, but with the presence detailed recipe and photo of the result, in my opinion, both water and yeast are too much. Try 3/4 tsp yeast and 290 ml water.

If you need a beautiful roof for rye bread, maybe this topic is also useful

Rye bread with a beautiful roof (bread maker)

[Waist]

Waist, thanks for the help! I'm not mistaken, such a roof is evidence that water is too much? It also seems to me that there is a lot of water in the recipe! In my opinion, the recipe is just a typo. That is, for a wheat Frenchman on the same program in a recipe for 400 grams of flour, water 280 ml! I am attaching a photo, well, there cannot be such a difference in the liquid when adding rye flour.

I tried to add flour in the bread in the photo - 5! I added spoons and still the roof is like that. In this version, I have already poured 300 ml of a loaf of water, that is, reduced it by 10 ml.
At first, after looking at the recipe, I was slightly surprised at the amount of liquid, but I thought that rye flour takes a lot of moisture, then I see no, like wheat flour.
Yes, I will drastically cut the water. So next time I'll make 290 water!
And another question, is the rule of a kolobok for mixed work in principle similar to just a wheat one? That is, I check the kolobok in the same way.

So next time I'll make 290 water!

An error in the instructions was discovered long ago, but not for your case, Natalia. Read here. Very useful page:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132450.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132450.0

Good luck to you!

[150 g]

Natasha, I think you are right, there is a typo in the recipe and !!! it looks like a typo with the amount of rye flour, not 50, but 150 g.
The gingerbread man can be slightly thinner than 100% wheat, spread a small puddle underneath. This is if the rye flour is 150 gr.

If you bake with 50 grams of rye flour, reduce water and yeast.
If you increase the rye flour to 150 g, then leave the rest unchanged.

[Bast1nda]

Bast1nda, I baked according to a recipe from Panasonic, but I do not have scales, so for 400 grams (150 psh. + 50 ryzh.) I took 300 ml of water. Another time I baked with 300 gr. psh. + 100 gr. rye. + 4 tbsp. l. oatmeal and 310 ml. water. In both cases, the bread turned out, but it is more gray than in your photo.

I would not reduce yeast, for 400 g of wheat flour, a spoon goes
and rye flour, it is heavy, although this recipe for water is still a bit too much
This is not the first time I bake custard bread for 550 g of flour (325 rye +225 wheat + malt), the liquid comes out, where 410 ml
well, yeast for this mass is 2 tablespoons
the roof is normal, sometimes it even cracks slightly

[Wit]

for 400 gr (150 psh. + 50 rzh.) I took 300 ml of water.

It seems you have a typo ..... no? 150 to 50 doesn’t work 400 or I don’t enter? (here I say, well, I have no luck with rye), even at the stage of recipe))))))
Wit, thank you and corrected this one, did not bake it on this program yet, thank you, anticipated and I will not suffer about the failed bread!
Complementing. I looked at the book of recipes from Panasonic in order to immediately make adjustments, suddenly then in a hurry I do not remember that there is a mistake, so I have already printed this recipe with 300 ml. water! The stove is relatively new, only a year old. Apparently corrected
Alex100, Waist, thank you very much, I will change something. I asked why, suddenly someone was already toiling and would help me sort it out on the shelves, but apparently not. I will take a simple one as a basis and change part of the flour to rye, hence I will "dance".
And the bread, yes, it looks almost not rye, also doubted why there is so little rye flour.
Probably not a typo in the water, but in the amount of rye flour! Thalia, thanks, threw up the idea, otherwise I got hung up on the water .... and apparently the lack of flour is decent.
Unsubscribe for sure!

[Natalia]

It seems you have a typo ..... no? 150 to 50 doesn’t work 400 or I don’t enter? (here I say, well, I have no luck with rye), even at the stage of recipe))))))

Do not stigmatize yourself, you will succeed!
Natalia, I looked and roughly estimated, all the same rye flour in a failed recipe you need to add, not 50, but approximately 150gr... Then it will affect the taste well. If you reduce the water, you get almost the taste of simple wheat. Try it, if you like the taste, then we will make it to a decent loaf together, And then you yourself will make amendments to the recipe and in general you can write it down separately big red letters a successful recipe for bread with rye flour

[Strong white flour]

The problem with the recipe on program 10 is still not resolved for me, the option is bread with rye flour, namely with rye, with a simple Frenchman everything is fine.

In my opinion, I found ... The recipe is not a typo and not a mistake, but ... "shortage" I looked in the instructions for my oven and found this recipe, called "French Country Bread". In the instruction for 2512, one line is simply missing and therefore no bread is obtained.
Whoever wishes, you can bake according to the correct recipe and be sure to amend your instructions Everything should work out

Especially for those who do not understand or see

Strong white flour is white wheat bread flour without additives (nothing but "wheat flour" is indicated on the package), containing protein 12.1 g per 100 g.

I will not be able to bake this bread to approve the recipe, my family simply don’t eat it, but I can’t throw it away, and I can’t harass it for something else either (I barely added 2 loaves).

In the instruction for 2512, one line is simply missing and therefore no bread is obtained.

What a horror! Ugliness! Let the store change the instructions to a normal or whole bread maker.

[Wit]

WitIt is sad, of course, and it would be a good idea to check and fix everything, and then replace it with the correct instructions, but probably no one will do this.

A dozen buyers of the stove will be exchanged - they will fix it! In fact, according to the ZOPP, in the event of a defect (and this is a defect affecting the working functions of the product), the buyer has the right: "... to demand a reduction in the price of goods with defects." Well, something like this.

In my opinion, I found ... The recipe is not a typo and not a mistake, but ... "shortage" I looked in the instructions for my oven and found this recipe, called "French Country Bread". In the instruction for 2512, one line is simply missing and therefore no bread is obtained.
Whoever wishes, you can bake according to the correct recipe and be sure to amend your instructions Everything should work out

I will not be able to bake this bread to approve the recipe, my family simply don’t eat it, but I can’t throw it away, and I can’t harass it for something else either (I barely added 2 loaves).

J, The total amount of flour is 400 grams in both recipes, so nothing is missing.

Girls, forgive my ignorance, I really want to ask: "what is it - strong white flour and what is it eaten with?" .. there is no such term in the book from my bread machine ...

Actually on the ZOPP

In especially in Ireland
Errors in Panasonic recipes seem with SD 255 models last most of the users bake according to recipes from our site

Girls, forgive my ignorance, I really want to ask: "what is it - strong white flour and what is it eaten with?" .. there is no such term in the book from my bread machine ...

Irina, on the screen below the sign there is a decryption ...

only now the first picture opened completely ... the first time there was no left column, and the second picture remained a mystery to me - neither the first time, nor the second, nor now it did not open vaabche ... Thank you, Olga, for the answer!

[Waist]

WaistThank you for pointing out the recipes from the instructions. I do not have such bread at all in the instructions for Panasonic 2501. I will definitely try.

[Elena]

The total amount of flour is 400 grams in both recipes, so nothing is missing.

Elenathanks for the amendment! Is that where I was looking? I definitely saw the recipe with the only missing (highlighted in the picture) line, but the recipe was exactly the same. I changed it from English into Russian, put it here and ...

Girls, forgive my ignorance, I really want to ask: "what is it - strong white flour and what is it eaten with?" .. there is no such term in the book from my bread machine ...

Ira, you do not have this, because your instructions for Russia and the products are indicated correspondingly, and the recipes are different. I indicated as in the instructions for Ireland (in vain, probably ) for comparison, so that you can see what flour is calculated with what protein content. I don't know anything about Russian flour, but I know how flour affects the result. Maybe someone will need information with an explanation.

Especially for those who did not see or understand THERE, I will explain again

Strong white flour is white wheat bread flour without additives (nothing but "wheat flour" is indicated on the package), containing protein 12.1 g per 100 g.

only now the first picture opened completely ... the first time there was no left column, and the second picture remained a mystery to me - neither the first time, nor the second, nor now it did not open vaabche ...

I tried to insert differently, but it did not work out as I wanted. sorry for the inconvenience

WaistThank you for pointing out the recipes from the instructions. I do not have such bread at all in the instructions for Panasonic 2501. I will definitely try.

I have a different instruction. Glad to share! Bake with pleasure, I hope everything will work out. I myself did not bake "French Country Bread", my family has other preferences.

[Waist]

Waist, Thank you! most likely, whole grain flour somehow changes the process, otherwise participates in the dough, etc., than ordinary flour.Therefore, tomorrow I will try according to the recipe you attached, especially since it has already been tested (it’s not your family’s taste, but you’ve got the bread, it means everything is correct in the recipe, but it’s not working out for me, it’s obvious that something is wrong, and essential) ... In general, I will modify it a little.
Thank you all for the collective solution of the problem. We just love bread based on the French recipe, so we decided to try it with rye flour, but it doesn't work. An ordinary Frenchman - no problem.
sazalexter, usually in the Panas theme, all the recipes are excellent and tested, the rest are as lucky, an example of a buckwheat bread recipe, the recipe is not verified at all. The whole topic for several years has been trying to comb it out on the campaign, no one comes out. The author then posted her photos, sorry, but this is not the case, with such a result you have to work with the recipe, and not share it. Therefore, I take from the forum only those recipes who have a lot of positive repetitions from ordinary people (I'm far from the most talented in terms of baking / cooking and soberly assess my capabilities at this stage). I ask, of course, the author of buckwheat bread, which I cited as an example of forgiveness, but .... you hope for the result, but here it is, and the author has almost the same, but I broke my head, what I am doing wrong.

I want semi-rye bread, no leaven, no malt. I haven't found such a recipe yet, I read the forum, I bring a lot to life, and Panasonic did not seem to let me down in other recipes.
Therefore, such topics with a discussion of errors / typos are important, not everyone has time to fill their hands and train - they want to eat)))))
As time will be, I will continue experiments with him (buckwheat). I'll make this one over the weekend according to Thalia's recipe.

[degteva]

degteva, have you tried it yet? As you try - drop it, you can PM me. I will also unsubscribe how I will master it.

[Bast1nda]

Usually, in the Panas theme, all the recipes are excellent and tested, the rest are as lucky, an example is a recipe for buckwheat bread, the recipe is not verified at all. The whole topic for several years has been trying to comb it out on the campaign, no one comes out.

Bast1nda, try to bake this one
Buckwheat bread "Fluffy" (bread maker) (Elena4ka)


I don't know what kind of bread it was baked in by the author of the recipe, but I always get it in Panasonic (I do it without panifarin and without nuts)

[Bast1nda]

Bast1nda, no my good, have not tried it yet. Let's bake today, I'll try.

[Bast1nda]

Bast1nda, I apologize for interfering, from your correspondence I did not understand whether the problem was solved or not, but we often make French bread with rye flour according to the same recipe. where 350 and 50 flour are different, 310 water, nothing falls off ... maybe it's the flour. Well, we have high white, 2501 or something like that, I don't remember.

[Bast1nda]

Bast1nda, I apologize for interfering, from your correspondence I did not understand whether the problem was resolved or not

Well, how do you get in, Natasha I asked everyone... She asked to write if someone bakes according to the discussed recipe and he succeeds.

we often make French bread with rye flour following the same recipe. where 350 and 50 different flours, 310 water, nothing falls off ...

It turns out that everything is working out for you and we have written so much in vain, and in vain we scold the instructions, and Natalia was only confused.

maybe it's a matter of flour.

Most likely in yeast - there are too many of them.

Well, we have high white, 2501 or something like that, I don't remember.

All HP Panasonic from 2500 to 2512 have the same "insides", the only difference is in dispensers.

[Bast1nda]

Bast1nda, Natasha, pay special attention to yeast. Either there are many of them, or they are very strong.

If yeast is poured into a spoon with a tiny pea, that's all - the roof deteriorates. But this is on condition that the kolobok is normal.

[Waist]

Waist, yes, I rarely write here. And why did I write about flour, my husband and I just buy a lot, and pour it into a plastic container for marinating meat, where 6 kg will definitely fit. And she's standing in the kitchen somewhere hot, then airing. And this recipe always works. We put it on at night.I like to experiment with recipes, where like a husband laughs, I insert 5 cents during kneading. And nothing is needed in this. At the expense of yeast, in the summer at the vdnkh of such a good uncle, I was packed with French yeast in a 0.5 kg pack. He wrote me the proportions with a marker how to reduce right on the pack. I sometimes forget, so when it's too much, then usually the roof does not fall, but it breaks, well, the part is higher.

[Bast1nda]

Bast1nda, baked bread yesterday according to the recipe suggested by Thalia-François Village. I liked it very much. Everything is harmonious in the bread. I'll insert the photo later.

[degteva]

degteva, Natasha, I'm glad that you liked it and everything turned out well! I'm glad that my little contribution is useful to someone!
Bake with pleasure! Good health to you and your loved ones !!!

[Biryusa]

Biryusa, I saw a fluffy recipe, confused by the presence of panifarin in the recipe. I do not know what they eat it with, whether it is possible without it.

Waist, thank you very much! This handsome man. He just didn't have enough whole grain flour. I did not reduce the water, it absorbed the liquid. I watched the bun, with fright 1 tbsp. I added a spoonful of wheat flour to the kneading beforehand on the dumplings dough (well, to see how it goes there), but I think in vain, of course, the dough stood on leveling and already went into the batch into the bun. It is not worth baking with one rye flour, something is incomplete there, or just then, by trial and error, find how much to reduce the water. I have not cut it yet, tomorrow I will add it in a cooled cut.


What do you think, I'm sitting here writing, and my husband in the kitchen cuts the still warm bread !!! Well, here's a photo, of course the crumb crumpled, although the knife is excellent, but ... just could not resist. Silently shreds there! Good bread, nice crumb, just superb for my taste.

[Bast1nda]

Bast1nda, Well done! Isn't it scary?!?!
Good bread turned out!

And you don't need to scold your husband, then you will bake yourself separately according to all the rules

I try to put the bread so that it is baked and cooled down without encroachment.

Bake with pleasure!

looked and roughly figured, all the same, rye flour should be added to the failed recipe, not 50, but about 150g. Then it will affect the taste well.

Natul, I baked it Added 150 gr rye flour instead of 50. Everything else according to the recipe Here's what happened:

Bread with rye flour



The loaf is light, because I pulled it out earlier, I didn't want it to be fried, and the “Frenchman's” crust color is not regulated. rye "note" is clearly felt

For myself, I would reduce a couple of tablespoons of flour

[Waist]

Waist, excellent result. So there it was necessary to subtract a lot of liquid (if you go along the path of decreasing water, and not adding flour).
Natalia, but I really liked your laid out recipe, I really love bread with whole grain flour, and even on the French program. For me and my family, this is just perfect.
But this one, fixed, I will definitely try too.
Thank you very much, wow, the instructions for filling with recipes are so different.

[Bast1nda]

Bast1nda, Natasha, the recipe is not mine I just brought
But bakes to health!

On the account of the correction of the recipe "Bread with rye flour": if you reduce the water, then there will be a very faint taste of rye flour, almost imperceptible.
If you add rye flour, its taste will be more expressive. And whatever you want, do it

Milk is different. Japanese milk is closer to water in density, while in the CIS, milk comes from under a cow right away.
On it, the milk recipe does not rise and the bun is not like that. Therefore, I use a mixture of 1: 3 (milk: water).

I have a problem with HP Panasonic SD-2510... She stopped baking a large loaf of bread... If I pour more than 400 grams of flour - 500 grams of a roll inside turns out to be moist, when pressed, the crumb sticks to my hands. At the same time, the crust is crispy on top. A small loaf of bread (300-370 g of flour) bakes well. What could be the reason?

[Olekma]

Olekma, The problem is flour or yeast.

[Olekma]

Olekma, The problem is flour or yeast.

Thank you! But I tried to change the flour, the result is the same. Now we need to replace the yeast, I'll try.

The SD-ZB2502 bread maker is just over two years old.
Suddenly whole grain (dietary) bread is no longer suitable.
I bought another flour, played a little with the proportions of water, flour, salt - the same result - the bread is always about 10 cm tall, that is, half of the usual height, there is no top crust at all, instead of it there is some completely horizontal baked mash.
Italian, French bread is baked as before, no problem.

Could only one cooking mode deteriorate in the bread maker?

[Trizhdin]

Trizhdin, No, I could not, change the yeast, flour to another manufacturer, use a scale, bake strictly according to the recipe, everything will work out.

UNDERSTANDING BREAD IN HOMEMADE BREAD

It seems not a beginner already, 10 years of experience, the second Panasonic bread maker.
The only thing left to check is to change the flour manufacturer. This was planned, but I didn't really count on it, since I have been using flour from this manufacturer for many years. Well, since one mode could not go bad, then I don't see any more options.
The next few days I'll try, unsubscribe.
Thank you!

[Trizhdin]

Trizhdin, yeast can be the reason too, try others.