Bread does not work in Panasonic

Tell me, when the crumb of bread seems to be moist, what is it from?

Tell me, when the crumb of bread seems to be moist, what is it from?

1. Depends on when the bread was cut. If hot, the crumb will be wet, sticky, wrinkled.
2. A lot of water, but there is a little.
3. The presence of wheat seedlings in the dough, they have such properties of a wet dough.
3. Poor flour, from sprouted or frozen grain, and there was a lot of it in the total amount of flour.
4. They didn't bake the bread, they didn't have much time.
5. The dough has moved more than it needs.

Here, something like this ... but there could be even more reasons ...

Dear experienced bakers, tell me what you are doing if the batch has already ended, the oven has switched to the lift mode, and you do not like the quality of the bun. For example, in the rye kneading mode for 10 minutes, while you figure out what to add, the batch ends. Put on pizza dough and then bake or are there other options?

I knead on the dumplings program, then rise and bake, it's more convenient for me

bought HP Panasonic a week ago. I baked three times and everything was not successful, yesterday I made bread from a ready-made mixture, I was sure of success, but alas, the bread turned out to be crooked, but this is probably due to the fact that I poured a lot of water, but also raw inside, one edible crust, tell me what my mistake is, I love baking so much, good pies and cakes are obtained in the ovens. but I will not make friends with HP

Let's go here to understand https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

[help me please]

help me please! HP Panasonic 2501. HP-4 months, I bake every day. There was a problem - white bread began to tear off the roof when baking quick bread. Under the crust, the bread, although baked, seems to be damp. The crust is soft. Already baking on a dark crust for 2 hours. I can't understand what is the reason. : wall: Flour, yeast and recipe are the same. I look forward to your help!

Bake on the normal setting the quality of the bread is much better, try to reduce the amount of yeast

[but the question remains open]

Thanks for the advice, I will certainly try,but the question remains open... Is KP really starting to be capricious. : o The amount of yeast has long been reduced. For the recipe for 1.5 tsp, I add 1 tsp. Everything is measured strictly by weights. And there was always perfect bread. What I liked about the fast mode is that sometimes you need to bake bread urgently, and there is no time to wait for 3.5 hours.

[but the question remains open]

Thanks for the advice, I will certainly try,but the question remains open... Is KP really starting to be capricious. : o The amount of yeast has long been reduced. For the recipe for 1.5 tsp, I add 1 tsp. Everything is measured strictly by weights. And there was always perfect bread. What I liked about the fast mode is that sometimes you need to bake bread urgently, and there is no time to wait for 3.5 hours.

Try baking with a different flour.
The amount of yeast is 1 tsp. very small for quick baking.
Is the bread normal size or less?

I will not adapt to baking bread. Please tell me what is the reason that I have it. The bookmark was made strictly according to the recipe

[Valeria 62]

Valeria 62, there is a special topic Bread does not work in Panasonic Write there the recipe for which you did not succeed, add a photo if possible. Write how you measure the flour: with a scale or a glass from the set for the bread maker. In Panasonic it always turns out Simple white bread from the instructions.
Also read carefully UNDERSTANDING BREAD IN HOMEMADE BREAD

[Features of the Panasonic 254-257 bread makers]

Valeria,
firstly, congratulations on purchasing a bread maker -
secondly, we will spend a little time reading and examining pictures.

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the beginning of the topic
Features of the Panasonic 254-257 bread makers.

In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

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.

Moderator

1. Don't try or try to tackle an exotic bread recipe or quick baking program right away! Start with plain wheat bread on the main program!

The best option is:

dry yeast - 1.5 tsp (or 8-10 g pressed)
premium wheat flour - 500 grams
salt - 1.5 teaspoon (measured!)
sugar - up to 1.5 tablespoon (measured!)
water - 330 ml (when using a scale, you can measure 330 grams)
vegetable or butter oil - 2 tablespoons
2. Read the "A guide to baking bread in a bread machine" and study the "kolobok rule" (see the necessary links in the first message on the first page of the topic) - this is your minimum. Please note that recipes are often geared towards a "standard" flour that most flours sold in our stores may not have! Therefore, the kolobok rule allows you to correct the dough at the kneading stage.

Nothing else is needed to start.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!

3. Understand that the volume of food and their weight are not the same! 250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!

[Basic with raisins]

I have a Panasonic 2500. I tried to bake this kind of rich bread with dried apricots. He didn't get up. True, I gave 150 gr. dried apricots, maybe because of this? And it burned a little, but it's probably because of the sugar. I baked on the program - Basic with raisins.

Butter bread with dried apricots.

Yeast - 2.5 tsp
Flour - 500 gr.
Sugar - 120 gr.
Salt - 1 tsp
Eggs - 2 pcs.
Milk - 160 ml.
Margarine - 75 gr.
Dried apricots - 50 -100 gr.
Pour milk (water) at room temperature at the bottom of the bucket.
Beat eggs with a fork in a separate container and add to the milk. Melt margarine a little and pour into a bucket. Then add salt, sugar, flour. Make a small depression on top of the flour and add yeast.

The instructions for my Panasonic recommend baking butter bread on the dietary program (with raisins).

The instructions for my Panasonic recommend baking butter bread on the dietary program (with raisins).

Thank you. I will try on the program "Diet with raisins".

Hello everyone!
I make bread, but ... When I cut it, it crumbles a lot. Is that how it should be? Or am I doing something wrong?

[TaTa *]

Hello everyone!
I make bread, but ... When I cut it, it crumbles a lot. Is that how it should be? Or am I doing something wrong?

It needs to be cut with a serrated knife. At first, it was like this too, until people advised how to cut.

TaTa * thanks a lot for the hint. Baked Butter bread with dried apricots on the program "Diet with raisins" - rose very well. Thank you.

It needs to be cut with a serrated knife. At first, it was like that too, until people advised how to cut.

So I cut with such a knife, but all the same there are a lot of crumbs around. There are practically no crumbs from the store.

friend

you're welcome
iskra_dyshi

read can help
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1763.0

Hello everyone!
gentlemen need your help ...
I bought a Panasonic SD-ZB2502 for almost a month already, everything is well different, I almost tried the oven, everything turns out.
I got to RYE, I try rye with bran according to the instructions, but nothing happens, in the middle it turns out wet, raw, as they say, plasticine)))
tell me help what is the problem ...
thank you in advance...

I bought a Panasonic SD-ZB2502 for almost a month already, everything is well different, I almost tried the oven, everything turns out.
I got to RYE, I try rye with bran according to the instructions, but nothing happens, in the middle it turns out wet, raw, as they say, plasticine)))
tell me help what's the problem ...
thank you in advance...

It is in this recipe in the instructions for Panasonic that the same mistake has been replicated for a long time - the amount of water. According to the recipe from the book, you need to pour 430 ml of water, but in fact you need 100 ml less, that is, 330 ml. Perhaps I am mistaken, and in the new instructions this error has already been fixed. Please check the recipe in your book. Perhaps this is the reason. If the water is already indicated correctly, then write in the topic: The bread failed again, I did everything strictly according to the recipe. What can be wrong?

yes, it is exactly what I have indicated in the recipe for 430ml, and I opened it for the last time, and I see that it turns out a very liquid dough ...
not a bun, but a slurry ... I'll finish the egg now and put RYE again))) thank you ... I'll write off what happened ...

I'm just waiting for the rye to be baked, water 430 ml, we will be left without bread today

I'm just waiting for the rye to be baked, water 430 ml, we will be left without bread today

I have been trying with 430ml of water, nothing comes of it, as I understand you also have PANAS 2502 stainless steel?
By the way, even with 330ml, nothing happened ...

Rye bread is very capricious, I don't bake rye from the instructions for Panas, but I use the Darnitsky recipe from Fugaska. I took it here from the forum, I really liked it. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html And custard, too, from the recipes of this forum, Borodino bread (bread maker). These breads turn out to be very decent. Especially Darnitsky.

Rye bread is very capricious, I don't bake rye from the instructions for Panas, but I use the Darnitsky recipe from Fugasca. I took it here from the forum, I really liked it. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html And custard, too, from the recipes of this forum, Borodino bread (bread maker). These breads turn out to be very decent. Especially Darnitsky.

I understand you have the same stove as my Pan 2502 in stainless steel?
What program do you bake?

As in the recipe, on the main program # 1. Yes, the stove is the same.

The top fell through, it was wet inside, flour was not kneaded on one side ...
Can I bake it to dry it inside?

The top fell through, it was wet inside, flour was not kneaded on one side ...
Can I bake it to dry it inside?

I do the same, I tried to change the flour, and reduced the water to 330 ml, all without effective ...
here's the topic, it turns out baking it is not as simple as it seems ...
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=72478.60
there are even my photos)
as I was told you need to start with BREADED, this is the easiest to bake than with bran ...
they also gave advice to try DARNITSKY ... today I will experiment)))

As in the recipe, on the main program # 1. Yes, the stove is the same.

question about DARNITSKY what size do you set according to the recipe? and crust color?

question about DARNITSKY what size do you set according to the recipe? and crust color?

Size L, medium crust.

But Kulich's recipe may also contain a typo (SD-2501). Vanillin is indicated to need 1 teaspoon. On the bag, I read that 1.5 grams of vanillin (a whole bag) is designed for 7 kg of flour. And in a kulich only 500 grams. Maybe there are different types of vanillin, but I'm talking about vanillin, not vanilla sugar.

But Kulich's recipe may also contain a typo (SD-2501). Vanillin is indicated to need 1 teaspoon. On the bag, I read that 1.5 grams of vanillin (a whole bag) is designed for 7 kg of flour. And in a kulich only 500 grams. Maybe there are different types of vanillin, but I'm talking about vanillin, not vanilla sugar.

there is not any typo, I have already baked cake 3 times, and put everything according to the recipe, it turns out very tasty!
citrus juice - I squeezed pure lemon juice or bought a pure concentrate (some sort of ITALIAN) ...

But Kulich's recipe may also contain a typo (SD-2501). Vanillin is indicated to need 1 teaspoon. On the bag, I read that 1.5 grams of vanillin (a whole bag) is designed for 7 kg of flour. And in a kulich only 500 grams. Maybe there are different types of vanillin, but I'm talking about vanillin, not vanilla sugar.

You are right in doubt ... there are two options:
1. many people confuse vanillin and vanilla sugar.
2. the original recipe may not contain vanillin, but vanilla extract (this animal is not often found here).

So, 1 tsp. vanilla sugar ... in principle, a whole bag (usually 10 g) can be used for very rich dough. But just vanilla sugar!

Hello to all bakers)))) Look what I got for the bread - the first pancake as they say! But honestly, delicious





In general, I did everything according to the recipe (almost):

Flour - 3C (measuring cup)
Water - 1C
Tremors - 1 mchl (measured tsp)
Sal - 1.5 mchl
Sugar - 1.5 mchl

What do you think? My stove is Panasonic-250!

[Boy777]

Boy777 Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 # https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0
Shl such dough is only Panasonic and can interfere

sazalexter - thanks! Everything worked out with just the second attempt! It's just a miracle! )

See for yourself)





Recipe (took from the original instructions and slightly modified):

Flour - 3 cups (1cup = 200ml)
Salt (sea) - 1.5 MCHL
Sugar - 1.5 MSL
Oil (vegetable) - 1.5 MSL
Water - 1 cup
Milk (liquid) - 0.5 cup
Yeast (dry for bradmachines) - 1 MCHL

Mode - BAKE
Size - M
Crust - M
well, the taste - but comments

For 8 months I baked milk bread on program 01. Size XL. I used Ryazan flour (top grade), Makfu, Saf-Moment dry yeast, salt, sugar, milk - according to the instructions. Great bread always came out. But for the last 2 weeks, having bought Ryazan flour, the bread did not rise, I changed the flour to Makfa. The bread rose, but the roof fell through. I changed yeast, salt, sifted flour - no results. Tell me what could be the problem. Maybe the problem is in the flour due to high humidity, or is the stove junk?

slava_dw, in a recipe with 430 ml of water - take 380 ml. While kneading, gently scrape off the flour. And everything will work out

slava_dw, in a recipe with 430 ml of water - take 380 ml. While kneading, gently scrape off the flour. And everything will work out

I tried as they wrote that they say a typo ... 330ml of water did not get the same thing ...)))
Have you tried 380ml of Water?

Yes, I constantly take 380 ml. I sift both rye and wheat flour. But I also bake at 430 ml - the roof falls a little, but it is baked and delicious. Lay out what and how you lay, in what sequence.

[slava_dw]

slava_dw, regarding the fact that the flour is not mixed from one side - during kneading, you can even gently push the flour with a spatula from the very beginning, and scrape the kneaded dough off the walls. The main thing is not to touch the valve. You have a slurry and it turns out that not all the flour goes into the dough when kneading. Tomorrow I will bake this bread (we constantly bake it, even with additional additives) - I can post a photo. True HP I have Panas 2501. And I already use only pressed yeast. I breed it in water and pour it into HP.

[slava_dw]

slava_dw, regarding the fact that the flour is not mixed from one side - during kneading, you can even gently push the flour with a spatula from the very beginning, and scrape the kneaded dough off the walls. The main thing is not to touch the valve. You have a slurry and it turns out that not all the flour goes into the dough when kneading. Tomorrow I will bake this bread (we constantly bake it, even with additional additives) - I can post a photo. True HP I have Panas 2501. And I already use only pressed yeast. I breed it in water and pour it into HP.

I got a silicone spatula a long time ago ... we control the state of the bun and the kneading process itself ...
but at the expense of yeast, then I use dry ... but at the expense of pressed, I don't even know ...
I have HP PANAS SD-ZB2502 ...
Yes, I would, at least such an oven without additives, for starters ...)

1 we study a master class on forming a bun from wheat-rye flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0.

2 we take proven recipes on the forum.

There are at least two great recipes -
Darnitsky from Fugasca
and
Rye with a beautiful roof (from Bread Pete)

The fact that Panas 2502 will not prevent it from working with compressed yeast - you just won't use the dispenser. And with such yeast, bread turns out better, believe me ...

slava_dw, have you tried to control without refills and refills? Strictly like a prescription drug store? Panasonic have great recipes - you don't need to control them, except for rye (push flour and that's it). I also used to bake dry and Preston, and Saf always went out. For this recipe for fresh yeast, I take 8 grams (7 grams) - it comes out.

slava_dw, have you tried to control without refills and refills? Strictly like a prescription drug store? Panasonic have great recipes - you don't need to control them, except for rye (push flour and that's it). I also used to bake dry and Preston, and Saf always went out. For this recipe for fresh yeast, I take 8 grams (7 grams) - it comes out.

I have already tried everything from Panas's book except WITHOUT GLUTEN, and where spelled flour is needed ...
and I've tried everything rye ... everything works out great, except for this one with bran ... that's how it is ... that's why I'm kind of asking, maybe there is some kind of trick ... I put everything according to the recipe .. .weigh to a gram ...

slava_dw, uploaded your manual, read it for fun. And pour some water in a circle as shown in the figure? Try this. Pour yeast into the HP bucket at the bottom (the yeast dispenser is resting this time), then flour (I weigh them on the scales together with the filling, and then sift them together - the flour is already mixed), sugar, salt (for flour in different places ), bran, milk powder, water 380 (370) ml, poured in a circle. When kneading, you do not add anything, just scrape and mix. Bake, cool and upload photos. OK?