Bread does not work in Panasonic

if the flour and the recipe are proven, then you don't need to look after the bun

But the main thing, of course, is no ready-made mixtures. I bought it for the first and last time.

and I liked their Borodinsky and Fitness, sometimes I bake

I will first practice on elephants simple recipes from the instructions to fill your hand and understand what's what. Although, I read reviews where people say "fell asleep as it was written and everything worked out by itself." And what's more funny. One writes for Panasonic: pour water first! Another is to pour water at the end! ... Actually, probably in the instructions they know what they write, or is it all the same?

I will first practice on elephants simple recipes from the instructions to fill your hand and understand what's what. Although, I read reviews where people say "fell asleep as it was written and everything worked out by itself." And what's more funny. One writes for Panasonic: pour water first! Another is to pour water at the end! ... Actually, probably in the instructions they know what they write, or is it all the same?

Here in this section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 Our professional bakers baked bread in Panasonic especially for you, and the simplest and most affordable recipes !!! And in the instructions there are often mistakes in the recipe !!!

Try not to repeat mistakes, and follow the proven recipes from the forum!

There is also a topic for you that should not be neglected. Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Good luck!

If it is written that "Bread dough does not depend on the model of your bread machine, the programming principle is about the same!", Then why are recipes for different bread machines given in the topic? Here I have a Panasonic 2501. I did not find anything here about when to pour water, at the beginning or at the end. In my instructions - at the end. It turned out krivoboko. By the way, and how to measure butter, 40, 60 grams, etc.? Not with scales. And further. I read somewhere that sugar (salt?) And yeast should be laid out in different corners of the bread machine. Is this true or nonsense?

[Helpful hints and help in baking bread]

If it is written that "Bread dough does not depend on the model of your bread machine, the programming principle is about the same!", Then why are recipes for different bread machines given in the topic? Here I have a Panasonic 2501. I did not find anything here about when to pour water, at the beginning or at the end. In my instructions - at the end. It turned out krivoboko. By the way, and how to measure butter, 40, 60 grams, etc.? Not with scales. And further. I read somewhere that sugar (salt?) And yeast should be laid out in different corners of the bread machine. Is this true or nonsense?

How about carefully reading the NATIVE INSTRUCTIONS for Panasonic? The order of the bookmark is given there in full.

Lay out yeast, salt and sugar in the corners - this is in the options for laying for other stoves "water from below, then flour, then everything else." But for those whose kneading starts immediately (without temperature equalization), if not the oven on a timer, in fact, the order is not so important.

Panasonic has "yeast at the bottom of the bucket, then flour, water on top + everything else." Water will not wet wheat flour (unless you pour it from a very high altitude with a sharp stream), it will not get to the yeast.
And why not weigh oil with scales? If the scales are electronic, put a bucket of food on them, zero the scales and put a tablespoon of oil (you get 20 grams of vegetable oil), then you will understand how much more you need to put. In general, I just pour butter (vegetable) or put (butter) "on the eye", I do not measure out with spoons.

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD WITH A HOMEMADE BREAD,
paying particular attention The rule of the kolobok

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.
For beginners (and not only) there is a section "The easiest bread for bread maker models", which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

In fact, almost the same recipes are used for different HPs, but ... for example, for some, the bookmark comes from 300 g, 450 g of flour, for Panasonic 400, 500 and 600 g of flour. Already slightly different proportions. And people give recipes by simply pointing out the models of THEIR bread makers.

It seems clear, thanks. I will train.

I bought a bread maker, made several pastries according to different recipes, in all cases tears off the top crust from the side. Please tell me what the problem is, what I'm doing wrong.

[goga-garik]

goga-garik here are the answers to your questions https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.0

Help, I don't already know what to do

Can't get Easter cake according to the recipe for the oven. Does not rise and, accordingly, is not completely baked. Surprisingly, they made Easter cake six months ago on the same regime (dietary with raisins), everything was fine. Bread on the same yeast (saf-levure) and on the same flour (makfa) turns out excellent (in the main mode), everything rises and is baked.

What could be my mistake?

Bread maker Panasonic 257

Write the exact recipe, there are typos in the instructions

Recipe:
dry yeast - 2.5 tsp
flour - 450 g
salt - 0.5 tsp.
eggs - 4 pcs.
sugar - 4 tbsp. l.
vanillin - 1 tsp
butter - 100 g
citrus juice - 50 ml
raisins - full dispenser

Regime - dietary with raisins

I measure everything on the scales, beat the eggs beforehand, put them in the order in which it is written, I just cut the butter into pieces

With the same recipe six months ago, it seems, everything worked out

Yes, I have the same recipe, I did it many times, it always worked out. Have you looked at the bun? It, of course, is not the same as it should be on bread .. I always drop in when kneading, because eggs are different, and there are already 4 of them.

Regime - dietary with raisins

I measure everything on the scales, beat the eggs beforehand, put them in the order in which it is written, I just cut the butter into pieces

and I melted butter in the microwave

Help, I don't already know what to do

I can't get Easter cake according to the recipe for the oven. Does not rise and, accordingly, is not completely baked. Surprisingly, they made Easter cake six months ago on the same regime (dietary with raisins), everything was fine. Bread on the same yeast (saf-levure) and on the same flour (makfa) turns out excellent (in the main mode), everything rises and is baked.

What could be my mistake?

Bread maker Panasonic 257

if baking according to the recipe worked, but now not, we first check the ingredients. What is immediately suspicious is yeast and flour. Yeast can be just inactive - old or even fake. The quality of flour varies greatly throughout the year, even with one manufacturer.

[in the recipe for Rye with bran]

I have already read somewhere, but I cannot find where exactly on the forum about the error in the recipe for Rye with bran.
The first brick failed according to all the laws of baking: a crooked recipe - bad bread!



today I again baked according to this recipe, watched the bun and added 5-8 tablespoons of flour, that is, compensated for the excess water.
I would have torn off my hands for those who did a mess, as I was upset the first time that it didn’t work out!

You can fix it somewhere in a conspicuous place, I remember that I was not the only one who stumbled.

[Water needs 100ml less than written]

Yes you are right. Water needs 100ml less than written... This is the only mistake

I took out a link to the first page of the topic. Is there rye bread with bran?

Thanks a lot for the clarification. I have already baked this bread twice, and both ended in complete failure
This was the only recipe that failed to make bread. Now I think everything will work out !!! Thanks again!!!

Better yet, take recipes from the forum, tested by our bakers

Since September I have been baking bread according to the HP Panasonic Rye recipe with stumps and 430 water. It always comes out. Even the composition of the flour is changed - it also comes out. The main thing is to scrape off the flour from the walls and bottom during kneading. I take flour 200g wheat 1 grade, 200g peeled rye (or seeded), 25g buckwheat.

At the end of December we bought Panasonic 2502. I will try to fit into the ranks of bakers with dignity. She baked the first wheat bread with trepidation. Hooray! Happened. After that, she baked according to recipes from the instructions French, rye brewed with malt, dietary, and everything worked out. It turned out to be rye with bran, but the hat fell through and was a little wet inside. the fourth time it turned out normal, because the previous two times corrected the recipe (water instead of 430 ml needed 330 ml, yeast instead of 2 tsp. needed 1.5 tsp). I searched the forum for a clue, but could not find it. Wheat with raisins (dir. Basic with raisins) and bread with rye flour (dir. French) also turned out to be excellent.
Finally I decided to bake a cake. Here came the failure! It seems that I did everything as written in the recipe, and the bun turned out to be good, but: 1. The cake is not baked in the middle; 2. Poorly rose; 3. The hat was cracked and very pale.
I thought about how to fix it. I wanted to turn it on in the BAKING mode, but unfortunately the HP does not turn on in any mode until it cools down to less than 40 degrees. When it cooled down, I turned on the BAKING mode for 30 minutes, so that the hat was baked inside and darkened. After that I stood in the stove for about 10 minutes. The view turned out not very good, the sides are darkish, the hat darkened a little, but not very much, and he himself was rather short. I have not tried it yet, it is getting cold.
The CHECKED RECIPES on the forum have the same recipe as in the instructions. I added nuts, raisins, the remaining pulp from the squeezed 0.5 lemon and finely chopped lemon peel, well, everything else according to the recipe.
Who can share your experience, tell me what you did wrong and how to do it.

Recipe:
dry yeast - 2.5 tsp
flour - 450 g
salt - 0.5 tsp.
eggs - 4 pcs.
sugar - 4 tbsp. l.
vanillin - 1 tsp
butter - 100 g
citrus juice - 50 ml
raisins - full dispenser

Regime - dietary with raisins

I measure everything on the scales, beat the eggs beforehand, put them in the order in which it is written, I just cut the butter into pieces

With the same recipe six months ago, it seems, everything worked out

I also did not get a cake, although yesterday I used flour and yeast in wheat with raisins and everything turned out great

I ALWAYS got a cake according to this recipe. I took orange juice from packages. (I read the opinion that if the juice is too sour, the bread may not work). The cake always turned out brown (from the abundance of sugar and eggs), I even took it out 5 minutes earlier. I look after the kolobok, it should be soft, at the bottom a small puddle is acceptable, but beautiful and even. Try again, it should work.

[TaTa]

TaTa, Thanks for the advice. In all likelihood, you need to take the juice from the bag, and not natural. I took natural lemon juice for the cake and the cake tasted sour because of this, and the dough is very dense and not completely baked even with additional baking. Next time I'll try the juice from the bag. And if instead of juice you add just 50 ml of water, do you think it will be fresh?
And yet, maybe you have a recipe for a cake (it is less dense than a cake) and in what mode to do it, otherwise in recipes for HP, the dough for the cake must be made by yourself, then lined with a bucket with baking paper (what is it and where is it take), pour the dough there and bake on the BAKING mode for 60 minutes.

Hmm ... I think you can take natural juices (not packaged orange). You just need to take into account the difference in acidity of NATURAL lemon juice and orange juice. Natural orange (tangerine, grapefruit, etc.) is drinkable, but what about lemon?

I also think that you can take natural but not sour, I thought that juice was needed for color, so I took an orange packet
I tried to bake cupcakes in HB (did not line anything), they did not fit me, because they are small for me (my family)
I bake in the oven large

Cupcake cat. I liked the baking (I don't remember whose recipe, from the forum, if anyone remembers, please respond)
130 g w. oils
150g sugar
3 eggs
1 st. l. cognac
salt
1 st. flour (art. 250 ml)
1/8 tsp soda
3 / 4st. raisins
Grind the butter with sugar, add eggs one at a time, beat, add the rest. Bake for 50 minutes, before turning off, I would check for a match if you need to add time.

People, help, calm down! Yesterday we bought a Panasonic 2501. I tried to bake bread on the machine, although I read that it was a utopia. I took the most simple first recipe from the instructions (wheat). And I was ready that it would not work. And so it happened, not that it did not work out at all, but rather heavy and the crust cracked. The husband was upset that they bought the wrong stove. That there is no viewing window, that everything is not so simple, that the process needs to be monitored. And he is very impressionable and knows how to spoil the mood. And I, too, began to doubt, I wanted a stove with programming, but having read that Panasonic has served people for years without problems, I did not buy brands that had not been tested by time with tempting functions.
Now I bake the second bread (wheat milk). I already watched the kolobok. I don’t know how much I got it, but it’s not sticky to the walls, it was elastic, I don’t know, maybe too elastic. Now I'm on the rise. I have a question, is it possible to open the lid during lifting? And if it seems to me that the ascent time needs to be increased, then how to do it? Or not to interfere in this process? And if there was another stove, could it be possible to extend the lifting process without resetting the program?

People, help, calm down! Yesterday we bought a Panasonic 2501. I tried to bake bread on the machine, although I read that it was a utopia. I took the most simple first recipe from the instructions (wheat). And I was ready that it would not work. And so it happened, not that it did not work out at all, but rather heavy and the crust cracked. The husband was upset that they bought the wrong stove. That there is no viewing window, that everything is not so simple, that the process needs to be monitored. And he is very impressionable and knows how to spoil the mood. And I, too, began to doubt, I wanted a stove with programming, but having read that Panasonic has served people for years without problems, I did not buy brands that had not been tested by time with tempting functions.
Now I bake the second bread (wheat milk). I already watched the kolobok. I don’t know how much I got it, but it’s not sticky to the walls, it was elastic, I don’t know, maybe too elastic. Now I'm on the rise. I have a question, is it possible to open the lid during lifting? And if it seems to me that the ascent time needs to be increased, then how to do it? Or not to interfere in this process? And if there was another stove, could it be possible to extend the lifting process without resetting the program?

Do not wrap yourself up like this. In Panasonic everything is perfectly programmed and the rise time is too. Your task is to trace the kneading process and check the bun. Further, the stove will cope without you. I have been baking in Panasonic for a year now and no problems and everything is in the machine. Very often I put the bread on at night - when even the bun can not be traced, that's all. The main thing is to correctly weigh the flour and measure the liquid. In my opinion, Panasonic is the least troublesome HP. Bread always turns out, with very rare exceptions! It is possible and necessary to open the stove during kneading. But during the rise and baking it is not desirable, but sometimes I still drop in. The absence of a window is not a minus, but a plus. Because, as many complain that the crust is not baked as we would like.
There is a lot of information on the site https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=18;sa=collapse;sesc=bc5dbaa611a79f08d218ead30b5cdcf4#18 Read and everything will work out. Although I read this information a year later as I have HP and learned a lot of useful and interesting things.

Calm, only calm! (from)

Valerian's husband
1. The viewing window is often not the best role. For example, I have a window in the second stove. Do you think I've used it at least once? It is "blind", little can be seen through it, and you certainly can't poke your finger into the dough. In addition, many windows are such that they lose a lot of heat, the tops of the bread then turn out white, or even frankly raw (I was treated to such bread from moulinex)

2. It is possible to open the lid during kneading and lifting (during kneading it is even very necessary). Well, think for yourself, did our mothers, grandmothers, great-grandmothers observe any kind of very precise temperature regimes? How did they manage to start, ferment and bake yeast dough in conditions when the situation is plus or minus a couple of hippos? Not slamming doors, running or talking loudly - this is only for cake dough, which is actually very tender.

3. Gingerbread man bread wheat dough to the touch should be like (emphasize the most easily accessible for comparison):
- woman's chest,
- cheek,
- earlobe,
- the butt of the child,
- belly of a sleeping cat
(Please note that comparisons are not always suitable for butter, wheat-rye, rye-wheat and other types of dough).

Do not interfere with the process (only during kneading, adjust the bun if necessary: ​​add flour or water, add carefully, little by little, so that the bun does not squish with water, and does not dust with flour).

Master the basic program for now.

Panasonic bakes perfectly on the machine, without any intervention. If you like, you can switch off the program after kneading or at the end of the proofing (before baking). Turn on the baked goods as you see fit (bake for about 1 hour).
Learn to bake. Now all that you can't do is just your jambs. The baker has nothing to do with it. Measuring food correctly is the key to success. Watch out for the kolobok.

Now I'm on the rise. I have a question, is it possible to open the lid during lifting? And if it seems to me that the ascent time needs to be increased, then how to do it? Or not to interfere in this process?

You can open the lid before starting the baking process. You should not abuse the opening of the lid, because you can violate the temperature and humidity conditions. Without consequences, you can keep the lid open only during kneading (to control the bun). And then you can only intervene just to control the rise of the dough. If you want the dough to grow even more, then I pull the plug out of the socket. 10 minutes, or maybe more, HP keeps the program clearly. In order not to miss the time when the plug is plugged into the outlet, I take a timer in my pocket. If you think that the lift is still insufficient, then the pull-out procedure can be repeated several times. If you still miss the time and the HP program resets, then nothing terrible will happen either ... just then you will need to turn on the Baking program separately, but I try not to do this, because by setting the program (for example, Basic and some others) we can choose the size loaves and crust color. There are no such opportunities on the Baking program, there you can only set the time.

Do not be discouraged ahead of time, you have bought the best HP! Good luck in mastering!

[abl]

Girls, let's, after all, advise all sorts of manipulations already when a person gets comfortable with the main program. Moreover, "dances with tambourines" cause a certain negative among family members.

abl, at Panasonic, as correctly written addresat, everything is already set up. Your job is to correctly select and measure products, put them in a bucket, turn on the desired program, track and correct the bun (this is required at first, until you get comfortable with the bread maker itself, and until you understand what moisture your flour has), and forget about the bread maker until the end of the program, or even better for half an hour or an hour.

Thank you for your support, calmed down. God forbid, I will succeed. But while something is in no hurry, the bun is still peeking through the crack, hand, hand. Probably, you will have to take advantage of Lga's advice.Thanks everyone !!! I will try and ask many questions. I hope you can endure me. And I measured the products to the nearest gram!

So accurate to the gram is not always necessary! The main thing is the balance of flour / liquid (kolobok rule!).

By the way, did you check yeast? Judging by your description, there could be both an imbalance (a small amount of liquid) and a problem with the yeast.

Girls, let's, after all, advise all sorts of manipulations already when a person gets comfortable with the main program. Moreover, "dances with tambourines" cause a certain negative among family members.

Fear not, I love dancing with tambourines. And the result is more important for a family member! He doesn’t dance, he eats!

So accurate to the gram is not always necessary! The main thing is the balance of flour / liquid (kolobok rule!).

By the way, did you check yeast? Judging by your description, there could be both an imbalance (a small amount of liquid) and a problem with the yeast.

I did not check the yeast. How can you check them?

Thank you for your support, calmed down. God forbid, I will succeed. But while something is in no hurry, the bun is still peeking through the crack, hand, hand. Probably, you will have to take advantage of Lga's advice. Thanks everyone !!! I will try and ask many questions. I hope you can endure me. And I measured the products to the nearest gram!

The gingerbread man will rise, and then in about half an hour, HP should knock him out. And then the bun will rise again, or maybe even during baking they will rise. If it rises badly in the end, try changing the yeast or maybe flour.
And the recipes in the instructions from Panasonic are all excellent - they always turn out!
Success

Girls, let's, after all, advise all sorts of manipulations already when a person gets comfortable with the main program. Moreover, "dances with tambourines" cause a certain negative among family members.

I don't understand this approach, when a person not only asks for reassurance, but also asks specific questions ... and receives a specific answer.

I did not check the yeast. How can you check them?

Yeast is used by anyone who likes what. Dry fast-acting - it's easier with them, fell asleep and that's it. I often use live pressed ones - they need to be soaked in dark milk with flour and sugar and wait until they come up. As a beginner, the first option is better for you, until you learn how to bake bread. And to check whether it is good or not - only by experience, or read what your fellow countrymen use and which are sold in your region.

I did not check the yeast. How can you check them?

How to test and activate yeast? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0

I don't understand this approach, when a person not only asks for reassurance, but also asks specific questions ... and receives a specific answer.

because "specific questions" have arisen due to the fact that a person is not yet familiar with the situation. He simply does not know his way around, so he grabs at any information that is not even needed at this stage. And you just need to calm down understand the basic information and master the basic situation... There is no need to introduce unnecessary "variables" now in the form of games with a temperature sensor, pulling the plug out of the socket and the like.

For the first time sitting behind the wheel of a car, a person needs to learn how to start the car, move it from a place, drive in a straight line for several tens of meters and brake. No one learns to ride a snake right away, turn around in three to five moves and / or park, for example.

because "specific questions" have arisen due to the fact that a person is not yet familiar with the situation. He simply does not know his way around, so he grabs at any information that is not even needed at this stage. And you just need to calm down understand the basic information and master the basic situation... There is no need to introduce unnecessary "variables" now in the form of games with a temperature sensor, pulling the plug out of the socket and the like.

Everything is fine, I will filter the information and take note of the future.Such secrets only reassure me that there is a way out of any situation!

the second bread turned out like an ajar chest. And how almost baked.

the second bread turned out like an ajar chest. I haven't tasted it yet - it's getting cold. We will try further.

You put out a photo of bread, and here they will tell you what is a lot and what is missing.

I have a suspicion that there is little, little water ... the bun was rather dense. And, nevertheless, I very much suspect yeast ...

How much flour was this bread and what was the recipe?

[Milk bread]

I have a suspicion that there is little, little water ... the bun was rather dense. And, nevertheless, I very much suspect yeast ...

How much flour was this bread and what was the recipe?

Milk bread
Flour 400g.
Milk 260ml. But remembering about the first bread, I added another 40 ml. It turned out 300ml. In the process of mixing, I began to stick to the bucket. I began to add flour. But how much flour I added was not a measure. I just salted the bun with flour until it stopped sticking.
Yeast 1 teaspoon. Haas is fast acting. Expiration date until 03/2013. Maybe a little teaspoon? A bag for 1 kg of flour. I took 2 teaspoons from a bag for the 1st and 2nd bread (for 800g of flour). And there is still a lot left in the bag.

[About yeast: discussion and exchange of experience]

(smacking the back of my head) I think, or were these Haas not really praised? Take a look at
About yeast: discussion and exchange of experience
or
Yeast: types, use, bookmark, choice

(I'm starting to attract fresh yeast lovers to the company) If possible, try pressed "wet" yeast. Fresh ones should crumble under the fingers. Take for bread dough at the rate of 1.5-2 g for every 100 g of flour.

I tried to bake milk bread again. I took only more yeast than in the recipe. A 10g bag is designed for 1kg of flour, and I took 4g. It turned out 2 times more than in the recipe. In the process of kneading the kolobok (the process, I must say, is fascinating, almost like looking at fire), I added another 40 ml of water to 260 ml of milk. The gingerbread man turned out to be soft in my profane opinion, but a little sticky to the walls, that is, a gram of flour didn’t seem to interfere, but I didn’t add flour. The result is not bad. But still an open chest:



Tasty. My husband calmed down and is already promoting me to the next one - French bread.

By the way, the unsuccessful bread is very well eaten by a dog, and although I have noble blood, she is picky about food like a king.

Judging by the cut and crumb, another 1-2 tbsp of water could be added. l. The crumb of bread is a little steep, dense - and this can be the reason for a cracked roof.

Try to check the bookmark against this table Amount of flour and other ingredients to get bread of different sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 plus the balance of flour / liquid