Panasonic: I want to join the ranks, but I doubt it ...

why Panasonic 2502? Is metal design so important?

Why did we stop at the 2502 model. I'm choosing between the Panasonic 2502 and the Bork 500, I don’t know where to stop.

I am a very young baker, so I advise you to read reviews about the bread maker and explore the functions, see what you need. I have the first and only Panasonic bread maker. And I was very, very pleased with the quality of the bread, despite the complicated recipe - whole grain sourdough bread with bran.

And the metal design ... Yes! She said to her husband: "Pretty!" And matches the rest of the kitchen appliances

Thank you!
The metallic color suits me.

Hooray!!! Bought not Panasonic and am glad to the point of madness !!!!! Too outdated and unnecessarily expensive bread maker. Look for something more modern.

[jenyagud]

jenyagud , I wonder what is so out of date in Panasonic? And, if you are already bragging, then tell us which stove you bought and why is it better than the "outdated" Panasonic?

I'm almost in the "ranks" ... It remains to choose a model. And where to buy. Maybe someone will advise - the official store sells 3 thousand more expensive than many others, but there can be no fakes, right? Or is there a different guarantee? And why doesn't it have the 257? Panasonic is the coolest and most expensive and has existed for a long time, probably there are a lot of fakes, how to distinguish them? Here are my doubts ...

[Raven]

Raven 257 has long been discontinued. Panasonic has no fakes

And they have a guarantee everywhere for a year, right? So it makes no sense to buy in a company store for 3 thousand more? And now I do not understand if a yeast dispenser is needed? And the metal case - it's just for design, it's still plastic inside, it doesn't increase security, does it?

And they have a guarantee everywhere for a year, right? So it makes no sense to buy in a company store for 3 thousand more? And now I do not understand if a yeast dispenser is needed? And the metal case - it's just for design, it's still plastic inside, it doesn't increase security, does it?

: flowers: if you want to overpay, you can buy it in the company, you can do without a yeast dispenser, and a metal case for beauty
Model 2501 such as 257

1. If information about fakes of Panasonic existed, one way or another, but in more than four years we would have stumbled upon it. And such information did not slip through.

2. The case "under the metal" is only a design feature. The inside of the stove is the same.

3. Without a yeast dispenser, more than 99% of users of bread makers "suffer". This option was in the very first models of Panasonic and appeared in the latter. I have met only ONE real opinion that this dispenser can come in handy - with a complex batch with sourdough. I suspect a dispenser might be needed for some exotic breads that are baked in Japan. But for yeast wheat or rye dough, this counter is not necessary, in other words, not needed. It's just that the properties of flour are such that the flour does not get wet, well, perhaps, pour water under high pressure from a great height to break the flour layer. In addition, the dispensers do not work so quietly (loud enough clicks). For some, this may turn out to be a "against" moment (as, for example, for me - sounds from the kitchen are heard in the room, and I myself am lightly sleeping). The additive dispenser works only and only when the program "with additives" is inserted (basic with raisins, dough with raisins and, it seems, dietary with raisins). And the yeast dispenser ALWAYS works (except for the programs jam, compote and dough for dumplings).

Yes, and more ...many bakers eventually switch to pressed ("wet") yeast. And for them, a dispenser is simply not needed.

Good time of the day! Can I build my own program in Panasonic 2501? And How? It's just that baking is understandable, but if I need Proofing (certain time) + Baking right away? How to be? (t.K. Usually there is not enough time for Proofing in the usual modes)

no, there is no programming in Panasonic, there is no separate "proofing" mode either. Usually there is enough time for proofing. If you bake with low-yeast starter cultures, then you will have to strain without heating just in a bread maker - usually there is just enough closed small space in it for the dough to rise. And turn on the baking manually (it does not turn on on the timer).

And I, too, for panosonechka (Mrs. Sonya, as someone called her on the forum)

Ha-ha, so this is practically my nickname In honor of my beloved Panasonic multicooker, and now I'm thinking about the bread maker)))

Good time of the day! Can I build my own program in Panasonic 2501? And How? It's just that baking is understandable, but if I need Proofing (certain time) + Baking right away? How to be? (t.K. Usually there is not enough time for Proofing in the usual modes)

It's that simple! I knead the dough in any mode, where kneading without equalizing the temperature, turn off, remove the spatula and turn on the mode suitable in time. (if, for example, a dietary fast, then proofing + baking = three hours, if you need more proofing, you can put the main one with any delay on the timer) Here is any programming for you)).

Tell me, pliz .. but for one person, won't the Panasonic SD-2501 be too big? We want to give my mother a gift on NG, so we think, will such a machine stand idle?

The question "for filling" - how much does your mother eat bread?

[Andrzej nov]

Andrzej nov, oh .. not enough .. but this is on weekdays, when she comes home from work, had a snack and sleep .. But on weekends she likes to be sophisticated: he will make pizza for himself and for our family (4 people), then dumplings, then casseroles .. Maybe such a capacity as in 2501 is not so terrible?

The minimum weight of a loaf is 600 grams, pizza dough is ~ 400 - 600, depending on the recipe. Dumplings ~ 700.

Soon I will be in your ranks. Today I ordered 2501 ... the long-suffering Bork is now in the kitchen .. a terrible stove .. has exhausted so many products! spoiled so many nerves! I was ripe for buying Panasonic .. before that I used LG for many years, I was very pleased, but I was not lucky with Bork ... The only thing that worries me is the other order of stacking products (but I think I can handle it).

We are expecting a new Panasonic manufacturer. I think it will be love for life (or at least for many years).

The styling procedure will quickly become a habit. You just need to understand that wheat flour by itself just like that (without external influence) does not get wet. A very small layer gets wet, which protects the rest of the flour from water.

Well, I think I’ve made up my mind. SD-ZB2502BTS. It's a hard job .................. ... CHOICE

Sooooo difficult. Why 2502?

[10 dough preparation programs]

The program won 10 dough preparation programs This is basically what I need. I really like the coverage of PANASIK.
She sent her "old" REDMOND to the dacha. To put it mildly, its "turd" coating could not withstand the baking of bread with fried onions, it even scratched the bucket, and at the same time thoroughly. I was shocked.

why 2502 and not 2501? design?

I read, I read the forum .... here I am thinking what to choose Bork x500 or Panasonic 2502, I feel pulling me to Panasonic.

Pulls in the right direction ...

My brains will soon boil: doctor: For the third day I have been reading about bread machines ... About Dex-707 (a good company, but simple for me already) .. About LD ... (I have a lot of this technique at home) ... But I dream about Panasonic, I want either 2501 or 2500. It is, of course, not cheap. And that's why I'm terribly afraid of any incidents (and suddenly, defective) - I'm going to order through the online store .. I read here about different breakdowns What to do? Help me please

My brains will soon boil: doctor: For the third day I have been reading about bread machines ... About Dex-707 (a good company, but simple already for me) .. About LD ... (I have a lot of this technique at home) ... But I dream about Panasonic, I want either 2501 or 2500. It is, of course, not cheap. And that's why I'm terribly afraid of any incidents (and suddenly, defective) - I'm going to order through the online store .. I read here about different breakdowns What to do? Help me please

And what is there to think? If you come across a defective one, there is a service for that. And the bread in Panasonic is sooooo different. I had a budgetary Redmond for a year - 1902, it seems to bake well, but bread according to the same recipes, from the same products, but baked in Panasonic-2502 is simply EXCELLENT

Down with doubts !!! Ordered 2501 .. tomorrow they will call you back ... I will hope for good

Down with doubts !!! Ordered 2501 .. tomorrow they will call you back ... I will hope for good

As I understand you !!! She also went through the agony of choosing HB. Only this process took me a month - I read reviews in online stores, on this site - well, it was very difficult, I mean, to make a choice. For three weeks now my stove has been working and everything is fine. I have a Panasik 2501 Don't even think about the bad - the stove is excellent and you will succeed.

Good evening!

I read the messages in this thread and still have questions, I choose between 2500, 2501, 2502 (actually from the stoves that are now on sale).
Previously, the bread itself was not baked.
I choose baking programs: I want rye bread, and wholemeal flour, and a French baguette.
according to Yandex, there is no market for one stove with such programs ...
What do you advise? Maybe you can bake on other programs?

thank you very much in advance!

Good evening! I read the messages in this thread and still have questions, I choose between 2500, 2501, 2502 (actually from the stoves that are now on sale). Previously, the bread itself was not baked. I choose baking programs: I want rye bread, and wholemeal flour, and a French baguette. according to Yandex, there is no market for one stove with such programs .... What do you advise? Maybe you can bake on other programs? thank you very much in advance!

Take any of these three. You will bake any of the specified breads. There are a lot of programs, the x / stove bakes whatever you want. Only a French baguette can be baked by purchasing a baguette holder, for example, from Moulinex, or in the oven, but you can simply bake French bread in a x / oven.

Tell me, in what mode can you bake a French baguette in the oven if there is no preinstalled program in it? I read that this bread is baked for a particularly long time (5 hours?). The shape of the baguette (brick) is not embarrassing yet. The form from Moulinex is suitable without any finishing touches and during the cooking process you will not need to additionally approach the oven and take out or transfer something?
I am not considering the option to "bake in the oven" yet, because I buy an oven for my daily needs, to fill up the ingredients and get bread in the morning. The oven for me is like baking for the holidays.

Tell me, in what mode can you bake a French baguette in the oven if there is no preinstalled program in it? I read that this bread is baked for a particularly long time (5 hours?). The shape of the baguette (brick) is not embarrassing yet. The form from Moulinex is suitable without any finishing touches and during the cooking process you will not need to additionally approach the oven and take out or transfer something?

Well, how can you not? The x / oven will knead and stand the dough, then you take the dough out of the x / oven, stick the baguettes and put them in the mold, then turn on the Baking mode and the oven will bake the baguettes for about 40 minutes. And you can knead the dough and stand on the Pizza program, just turn off the oven and do not take out the dough for another 30 minutes, so that the dough fits better, 45 minutes is not enough. Everything will take about 2 hours. If you need to know how much dough is needed for baguettes, I can answer later. I have two x / ovens Panasonic 2502 and Moulinex 5024 (with a baguette holder), so I use a baguette holder in Panasonic too.And some just bought a baguette holder separately in a service center and bake baguettes in Panasonic.

that is, if I choose 2502, then I bake a French baguette according to the brick-shaped program, but there will be no "wholemeal bread" program - what can replace it?

if 2501 - then I knead the dough on pizza mode and bake in a bread maker on normal mode, right?

that is, it all boiled down to the question: if there is no preset program in the oven, what is the most laborious task to bake French bread or bread from wholemeal flour by hand?

If you choose between 2501 and 2502, then choose between the classic design and the stainless steel + yeast dispenser (a "trick" that 99% of bakers live without). The sets of programs are exactly the same.

Both have a "French" regime. Baguettes in a baguette holder are already the know-how of our users. Wholemeal bread is baked either on a separate program (either dietary, or whole grain), or on the main one, which is almost universal.

that is, if I choose 2502, then I bake a French baguette according to the brick-shaped program, but there will be no "wholemeal bread" program - what can replace it?

The program "wholemeal bread" is and is called "Diet" in both models.

if 2501 - then I knead the dough on pizza mode and bake in a bread maker on normal mode, right?

And the Pizza mode is in both x / ovens and in this mode you can knead the dough, only there is little time for proving, raising the dough, but it can be extended without removing the dough from the x / oven.

that is, it all boiled down to the question: if there is no preset program in the oven, what is the most laborious task to bake French bread or bread from wholemeal flour by hand?

It is not difficult to bake anything in Panasonic, even if you combine programs. But for now, it is best to try to bake bread either according to recipes from a book, or according to recipes from the forum. You will bake bread several times, and then everything will go like clockwork. This is a very interesting process. Ask questions, if you encounter difficulties, the forum will help you. And Panasonic is an excellent stove, do not hesitate!

another question - can you bake yeast-free bread in 2501?

What do you mean by "yeast-free"? What baking powder are you going to use to bake?

[LanaS]

LanaS Matsu and Armenian lavash, no, you won't bake

What do you mean by "yeast-free"? What baking powder are you going to use to bake?

I am new to bakery. When choosing a bread machine on the Yandex market, there is a criterion for "yeast-free baking". Therefore, I ask what kind of option it is, is it in 2501 and if not, how can you replace its absence?

[LanaS]

LanaS The Yandex filter was written by people who do not understand how to eat bread with sourdough, that is, with wild yeast, with industrial yeast. Without yeast, these are cake, matzo, Armenian lavash and chapatis. So sourdough bread can be made only not in automatic mode.

I am new to bakery. When choosing a bread machine on the Yandex market, there is a criterion for "yeast-free baking". Therefore, I ask what kind of option it is, is it in 2501 and if not, how can you replace its absence?

If some option is declared, this does not mean that it is very necessary. In fact, most of us use 3-4 bread programs. And all this variety of options that are offered in the selection of a bread maker is not really needed by an ordinary baker.

Yeast-free - this can be:
- on sourdough (the term is completely wrong, since the sourdough contains yeast),
- on chemical leavening agents (soda, ammonium carbonate),
- with mechanical loosening (like a biscuit),
- and generally without loosening (the above-mentioned lavash and matzo).

Thanks everyone for the answers!
I chose a bread maker 2501. I should come tomorrow.
I do not have the Makfa flour recommended on the forum, or the Stary Oskolsky combine. But I want to bake something ...

tell me, shook., I have a mixture of poods "fitness bread", it contains baking wheat flour 1 grade, sunflower seeds, rye flour, flaxseed, buckwheat, wheat bran, sea salt, improver "Extra-R" (fermented rye malt , citric and ascorbic acid, natural enzymes), dry yeast in a separate bag.

How to bake it?

thanks in advance!

[HERE IS THIS MESSAGE (YOUR MOUSE)]

Do you have plain wheat flour? Let not Makfa and Starosokolskaya. Just buy regular premium wheat flour and dry yeast (you can, by the way, and pressed) in the store.

Until the stove arrives, arm yourself with knowledge. Read the HERE IS THIS MESSAGE (YOUR MOUSE), follow the links, study the Manual and the tale of the kolobok.

And please don't start your new hobby with mixed bread. Even such bread requires a certain skill and knowledge. Discussion of mix baking HERE and below and HERE

there is, of course, simple flour from the Lipetsk plant. Variety not specified. type M 55-23. Flour "for every day", there is even some kind of guest.
And tremors of two kinds - live Lux and saf-moment. The rule of the kolobok is in my bookmarks, I have it
studying.

so start with plain wheat bread.

500 grams of wheat flour
320 ml water (plus control kolobok)
1.5 tsp dry yeast or 7-8 grams of pressed
1.5 tsp salt
1.5 tbsp. l. sugar (if you like, I bake no sugar at all)
1.5 tbsp. l. butter (refined vegetable or regular butter).

this is the average size L ..

If there are only two of you, then get ready for the fact that you will actively treat friends-acquaintances or bake a couple of times a week, and freeze some of the bread. For a long time I was alone with two children, so a loaf was enough for a long time, I usually baked two loaves of bread a week. Now the boys have grown up a little, three or four loaves have already been taken in a week and one or two are baked for her husband on a business trip.

Use the recipes from the instructions - there is a loaf M of 400 grams of flour (everything that is one and a half in a medium loaf, in a small one, and compressed yeast count 1.5-2 grams for every 100 g of flour, that is, for a small loaf 6 grams)

Thank you!