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

By the way) there are these stoves in the foreign country and cheaper, not decisively, but quite interesting proposals in comparison with us, including delivery. And 2512 has 18 programs - why would it please burghers

Do you think that the same models for different regions of the world differ only in books? Or are yeast and flour dramatic? Well, I will definitely prefer flour from hard Siberian-Kazakh varieties, and normal yeast is definitely foreign)

Europeans are distinguished by the presence of an additional number of programs - this, in fact, is the notorious "adaptation" to Europe. The model for Europe has additional rather long modes - for rustic bread stuffed with "Rustic Artisan" for rustic sourdough, for Italian (like ciabatta), sandwich, brioche and cake. True, there is no low-yeast bread program. (18 prog bread and 15 prog dough), in ours - 14 for bread and 14 for dough. I do not know why such discrimination of Russian users, apparently "advanced Japanese" believe that apart from Darnitsky, rifled, Borodino and on holidays, we do not need anything French. I mean, for example, I really like the "Italian" recipe. There is no complete replacement for it in the Russian version. In the basic mode, the crumb is too loose, and in the French mode it is a little under-baked. We have to use the combined mode. It depends on whether you need variety. If you need to feed your family, then 4 - the program is enough for the eyes. And if a good bakery is nearby, so options with all kinds of exotic are interesting.

[Vlad]

Do you think that the same models for different regions of the world differ only in books? Or are yeast and flour dramatic?

No, it's not about books. I recently came across, and with a difference in products, and with a different recipe.
Recipes are also designed for ... flour, for example:
in England and Ireland - Strong, Self-Ascending ...;
in Germany - flour types by number;
...
Recipes for each country in its language and using the country's products.
In how many languages, I don’t remember ... 5 or something

I do not know why such discrimination of Russian users, apparently "advanced Japanese" believe that apart from Darnitsky, rifled, Borodino and on holidays, we do not need anything French.

Vlad, there is no discrimination. The Japanese are not to blame for the confusion in the world now. A stove for Europe with a large number of programs, probably because there are more different countries in Europe.

Later I'll see about "Italian", maybe there is a replacement for it

I'll give you an example. Visual. I have 2501wts (the one for Russia and the CIS). If you compare the instructions for 2501wts, 2501wxa and 2501wxc, you can see the following: the matching recipes are absolutely identical, but wxa and wxc contain not 12, but 15 bread programs. In addition, they contain a bunch of additional recipes that fit well with WTS. Quite good rye recipes and some others. Well, the notorious "Italian", which I now prefer "French roll"

Damn, I also absolutely do not like French bread, both imported and locally produced, but I love ciabatta, in Moscow time it is probably one of the best varieties of bread in terms of taste.

If you want and wait, I can experiment and bake their ciabatta not on a special mode, but on a more suitable of the modes in the stove for the CIS. And if it is interesting, then I can make other recipes for this mode in Russian and post it, but in another topic, there is no place here.

Of course, you can buy a European, but a variety of modes for traditional and always appropriate for us Soviet / Russian / ... cuisine will be lost. In any case, you choose!

I will be grateful)

What does "a variety of modes for the traditional and always appropriate for us Soviet / Russian / ... cuisine" mean? Judging by Moscow tastes, it is not necessary)

In European ones, as I understand, in addition to those that there are modes, with the exception of "low-yeast", but as I read here somewhere, low-yeast bread is successfully obtained on other modes of those models of Panasonic ovens in which there is no such mode.
Perhaps I read the wrong thing)

If you want and wait, I can experiment and bake their ciabatta not on a special mode, but on a more suitable of the modes in the stove for the CIS. And if it is interesting, then I can make other recipes for this mode in Russian and post it, but in another topic, there is no place here.

Of course, you can buy a European woman, but the variety of modes for traditional and always appropriate for us Soviet / Russian / ... cuisine will be lost

Let's look forward to the recipe

A real large-pored ciabatta on HP is made with daily leaven (this is spelled out in the instructions for europanas). Without sourdough, a certain resemblance to a different crumb structure is obtained. It is clear there that if domestic flour with an insignificant amount of gluten, then some kind of long-term regime is needed. A fairly good option that I use is to do French on the program, slightly reducing the amount of yeast and then setting for 5-7 minutes of baking. Well, that's it, sketches. If it works out well, I will be glad to the new recipe.

Behind all the discussions about the differences in programs in Panasonic, do not forget that European models are sold in Russia according to gray schemes, it turns out that there will be no official guarantee!

A real large-pored ciabatta on HP is made with daily leaven (this is spelled out in the instructions for europanas). Without sourdough, a certain resemblance to a different crumb structure is obtained. It is clear there that if domestic flour with an insignificant amount of gluten, then some kind of long-term regime is needed. A fairly good option that I use is to do French on the program, slightly reducing the amount of yeast and then setting for 5-7 minutes of baking. Well, that's it, sketches. If it works out well, I will be glad to the new recipe.
More details: https://Mcooker-enn.tomathouse.com/in...=142494.new;topicseen#new

And your sketch is absolutely accurate! The ciabatta from the instructions and baked on a special mode is just a semblance. It turns out bread with a light, thin, delicate crust, the texture of the ball is also slightly refined. This is not a real Ciabatta with big holes. So, for lovers of real Ciabatta, the "Italian" mode is unlikely to satisfy.

Anyone interested in recipes

- wait next week I'll insert a link to another topic here. I will write down all the steps for each mode so that you can bake on a more suitable one in any HP.

Behind all the discussions about the differences in programs in Panasonic, do not forget that European models are sold in Russia according to gray schemes, it turns out that there will be no official guarantee!

Why buy European models in Russia ??? Moreover, no one sells them here if there is an official store of the company in Russia.
European ones must be bought in the original - in Europe)

This is not a real Ciabatta with big holes. So, for lovers of real Ciabatta, the "Italian" mode is unlikely to satisfy.

Exactly. There are 2 "buts".
1. "not real" ciabatta will be more interesting to taste than "French roll".
2. There is also a recipe for mixing "real" ciabatta in 2 stages on HP. First, a simple yeast-based starter culture is made in a bucket of HP, which is left for 12 hours (or more - I don't remember, I need to look), then the remaining ingredients are added and baked in a bucket of HP.Or they use CP as a container for kneading, and bake it in a well-heated oven (which is more correct, since it is impossible to realize the optimal baking mode for it in any CP). I made according to the recipe from the European instruction with sourdough in a bucket of HP on the "whole grain" program. It turned out well, the structure is more coarse and the dough is as needed - translucent, but still something is wrong.

First, a simple yeast starter is made in a bucket of HP, which is left for 12 hours

I would recommend this dough for ciabatta and put it in the refrigerator for these 12 or more hours. In fact, you need at least 12 hours. More is possible, less is not. And you can also add a pinch of ascorbic acid to domestic flour.

Good day everyone!
I was very interested in the discussion that unfolded here about the differences between European and Russified models. I really just bought the SD2510 today and have never baked it yet, but I just love Italian bread. So, while the discussion is “still active,” I’m curious about the luminaries:
In the instructions for the "European", the table for Italian bread is as follows:
Leveling - 30-60 minutes / kneading 10-15 minutes / raising 2.25-3 hours / baking 50 minutes / total time 4 hours 30 minutes
It differs from the "French" regime very much.
In terms of the duration of the stages, it is close to the program "basic with raisins", only the rise in "Italian" is at least 2 hours 20 minutes, and in "raisins" this is the maximum.
Recipe: dry yeast - 1 hour l / white flour (it says "strong", apparently hard varieties) - 400 gr. / salt - 1.5 tsp. / olive oil - 1.5 tbsp. l. / water - 260 ml.
In principle, this is a bit like "low-yeast bread", but there is 2 times more yeast, a little less salt, more oil and no sugar at all.
Of course, I am completely stupid in such matters, but what do you think - is it possible to take the recipe of the "Italian" and put it on the "main one with raisins"? Or is there nothing to indulge in until the standard programs and recipes are mastered?

[light, porous, tender loaf with a thin crust and a very light taste, AND EVERYTHING!]

what do you think - is it possible to take the "Italian" recipe and put it on "main raisin"? Or is there nothing to indulge in until the standard programs and recipes are mastered?

Of course, at first it is advisable to master the baking of the simplest bread in order to understand and feel the whole process. But what and who can forbid us to do otherwise?

Don't expect natural Italian bread. According to the recipe for the European stove, it turns out light, porous, tender loaf with a thin crust and a very light taste, AND EVERYTHING! You cannot bake a ciabatta with large holes, a special crumb and crust texture in HP.

I am finalizing a comparative overview of the Italian mode. Should have been last week but didn't

Tell me where you can see the instructions for your stove?

[Waist]

Waistwhile you are online, I will ask. Today at the food show I want to try to buy some Panasonic model (which will be, if any, a discount). I read that, in general, many people love and recommend these particular stoves. And what do they have unpleasant-confusing? There is simply no time to read all the pages, and since, while not in the subject, I do not really understand what the discussions are about. Before that, I had a simple stove, from which much was not expected. But on the other hand, she perfectly kneaded yeast dough and baked the most ordinary loaves regularly. And what awaits me when I am "afraid"?

And what awaits me when I am "afraid"?

Delicious bread and excellent yeast and not only dough.

[Irina]

Irina, Panasonic is also great at kneading yeast dough and they bake great! They differ in the presence of dispensers and types of programs.

Everyone determines the need for dispensers for himself, living without them is no worse, some are even happy without them. I don’t need it, because they don’t eat my bread with additives, even with raisins.

And the programs ... There are ovens with special additions: rye, yeast-free, unleavened dough ... I don't know exactly which models contain what, but I know for sure that everything can be done in the simplest Panasonic.

I have a model 2500 without special programs for rye, low-yeast ..., but I do all this using the existing other Stoves That is, it costs less than the following.

Unpleasant and confusing - to withstand the baking time You probably know what a breathtaking smell when bread is baked!

Interesting and successful walk to the "Food Show"

Thalia thank you very much for the promise of the review. I will look forward to it. I don’t pretend to be a real ciabatta, I just love porous light bread. Once I crawled "over the hill" to Italy (see for the first and last time, taking into account currency somersaults and other policies) - what loaves were there in the local trattoria! But they were clearly baked in the oven, and therefore the crust was surprisingly crispy.
Regarding the instructions for my SD2510 stove - it is not on the official Panasonic website! In another topic, in response to a similar question, I received advice from Sens to look here "... instructions for 2510
🔗 ", but I never looked (in the morning I jumped to buy the last stove in the store). If you need some information from it, I can try to photograph what you need (I'm not sure if I can shove a photo here - I haven't really got used to it yet, but I'll try ) or rewrite the necessary fragments with text.

[Stafa]

Stafa, Waist, Thank you! You gave me confidence! I went to make beauty and put all sorts of shopping bags in my bag. My husband gave money for a bread maker, and I hope there will also be something to buy for everyone for gifts for the New Year.

["Italian"]

If you want and wait, I can experiment and bake their ciabatta not on a special mode, but on a more suitable of the modes in the stove for the CIS. And if it is interesting, then I can make other recipes for this mode in Russian and post it, but in another topic, there is no place here.

Sorry for the delay

I looked through the instructions where there is no mode "Italian"... in my opinion, the most suitable for replacement is the mode "Dietary"... Although it is 30 minutes longer, the activation and warm effect of the "Diet" mode is practically the same as that of the "Italian". They have the same baking time.

HERE links to the recipe page.

Good bread to everyone!

Guys, tell me please ...
I want to join the ranks, but I doubt - about me)
I have a number of questions, please help me with a choice.
1) What is the minimum temperature for Panasonic? I want to use it for proofing bread (up to a day), and for the germination of sourdough, and for yogurt !!! I need a temperature of 37-42 degrees. can I get it there?
2) I'm worried about the fact that in all bread makers there is only one form - a loaf, and I like round, baguettes, ciabatta - bake all this in the oven? and where to get the forms? I only know emily henry, and their each form costs about 10 thousand, so I'll go broke on these forms ((
3) my favorite bread is ciabbata with big holes, crispy !!! crust and slightly damp crumb - is it possible to cook it in a Panasonic bread maker?
Before that, I never made bread and did not have a bread maker (but I am a very sophisticated person in bread with increased requirements) and I don't know what to take - just a bread maker (Panasonic), a programmable bread maker (Sana), a kneader (like Anksarum - but I'm not afraid I'll pull it for the money), a planetary mixer (like Kitchen Aid) or what?
In the future, I also want to make ravioli and different pasta - will I have to buy a dough roll with a noodle cutter for this?

[Artlen]

Artlen, ...

2) ... I like round, baguettes, ciabatta - bake all this in the oven?

It's only in the oven.

3) my favorite bread is ciabbata with big holes, crispy !!! crust and slightly damp crumb - is it possible to cook it in a Panasonic bread maker?

No, this ciabatta is also only in the oven.

I am a very sophisticated person in bread with increased requirements

The oven will help you!

Others can tell the rest.

[Artlen]

Artlenif you are not considering the possibility of buying both a bread machine and a kneader / mixer, in your case it is better to buy a kneader / mixer.
I rarely bake bread in Panasonic, I mainly knead the dough. But I love whole grain bread, Panasonic copes with such a dough. I bake in the oven.

[Artlen]

Artlen, Elena, try looking towards the Bosch MumXL kitchen machines. I myself took HP Panasonic as a kneader, because I started baking bread a couple of months earlier than I bought it. I was thinking about the kneader, but decided to start with HP, because in it you can bake bread on the machine if I don't have time. And in fact, she did it from time to time - she kneaded the dough and baked in the oven, and, if necessary, baked bread in KhP. This fall I bought a mumika - she kneads the dough very well! Especially for the ciabatta. For ciabatta HP, it is difficult to knead the dough, since such a dough contains a lot of water. Here the mumik is beyond competition. For ordinary bread - well, I can't say that HP is much inferior to mumik. It depends more on flour.

On the first question - I will not tell you, because I have never used HP for proofing. There seems to be no separate mode for maintaining a low temperature in it.

As for the baking dish, you don't need a baking dish for loaves and ciabatta. Ciabatta is generally put on the table (I am on a board, with which I then put it in the oven), the loaves can also be set on the table, or you can use rattan proofing baskets. I bought myself a couple of such baskets (for two loaves at the same time) on Aliexpress. For baguettes, it seems, you can also find inexpensive forms. In principle, you can lay the baguettes on the canvas, but then the bottom of them will be flat, and not semicircular.

For ravioli and pasta, you will need a dough roll and noodle cutter. If you take a mumika or Kenwood, then there are appropriate attachments for them. Panasonic is quite capable of kneading a tough dough, but it is not tough enough for pasta. We'll have to mix it in hand flour. The girls who do it say it's easy and fast.

[mumika]

This fall I bought mumika

Anchicwhat is mumik?

Anchic, what is mumik?

Bocsh mum xl https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=397246.0

Hello everyone. I have our 2501 version of the bread machine. But I like French and at one time I tried to get the same bread on a simple Orion from my mother. Why, with a thermometer and a clock, I tracked the temperature and time of kneading-kneading. So in my panasik in French the lowest temperature is, it is not higher than 28 degrees, while in the main I have a floating temperature from 29 to 32, an average of 30 is obtained. And the mixes are not the same there. In the French mode, even the main batch is kind of intermittent. Mixed, stood))).
From which I concluded: that just looking at the composition of the recipe, the total time of the regime does not give anything. There will be differences: the method of kneading, the temperature of the proofing and baking, the time and intervals of the kneading.
Somewhere on the site about the Italian bourgeois regime, they indicated that there is only one change - this is not observed in any other mode.
Therefore, draw your own conclusions. If someone made a complete table at least in terms of the time of kneading and measured the temperature of proofing and baking, then one could at least figure out which of the modes available in the domestic model to combine in order to get closer to the bourgeois regime.
As well as another very interesting mode there - for brioches))))

I would now choose the European option for myself. Our dumplings can be combined there somehow, and the bourgeois additional programs are very attractive.

[Anchic]

Bocsh mum xl

Anchic, thanks, I went to study.

[Anchic]

Anchic, Cifra, Waist, girls thanks for the answers! I will go to study the topics of mixers / kitchen machines for a dough mixer there will definitely not be money (

and someone will tell you the minimum temperature regime in Panasonic? yogurt what does she do?

[Artlen]

Artlen, there is a baking mode, there is a proofing mode, but this is in the dough programs. A special. there is no mode for yoghurt. That is, it can and can be done in the mode of kneading and proving the dough. But you have to bother. The temperature for proofing, again, cannot be adjusted, it is set by default. I didn't measure it, but definitely not higher than 40 degrees. Rather closer to 30-35.

[Anchic]

Anchic, yeah, I got it, thanks) i.e.Do they have exact temperatures anywhere in the instructions? probably upset and in truth then I will look in the direction of the mixers, and then I'll figure it out with yogurt later)

[Artlen]

Artlen, I don't remember the temperatures there. The fact is that there is no way to influence it - there are no control buttons. This is a complete machine specifically for receiving bread or ready-made dough.

another very interesting mode there - for brioches))))

And what's so interesting about it? We have all the same flour, so-so. Protein is not enough for Western recipes. Or is he somehow different)) I'm not talking about yeast)

and someone will tell you the minimum temperature regime in Panasonic? yogurt what does she do?

In my panasik I never measured more than 32 degrees. Temperature range from 27-32. I know that there are also bread makers with a yogurt mode, such as the budget Brand.
The Panasik bread maker is not for yoghurts, it kneads perfectly. It also bakes well compared to many other models. But baked goods in a bread maker, even good ones, are not for everybody. It is airy and tender, it turns out differently in the oven.
In multicooker girls mainly make yoghurts, in bread makers this function is exotic.

A bread machine is a "pochtitestomes" on the machine. That is, it will prepare you the dough for the pies from scratch to the exit without your intervention. Moreover, you can use the delayed start, that is, the bread maker will bake bread by the appointed time itself.
Compared to a real kneader, it has a number of limitations: the dough is made at certain temperatures and programmed kneading time. They cannot be changed. That is, you need to adapt to the programmed modes of the bread maker. Make a dough of a certain density and select recipes from the forum proven. Then the bread maker turns into an independent assistant that automates your homemade baked goods.

There are programmable bread makers. This is a different category. Unfortunately our Panasik does not itch in this direction. But the same Brand has temperature and time control. You can read about these bread machines on the forum. The programmable bread maker becomes like a dough mixer.
The only thing that remains difficult even for programmable bread makers is the batter, and the quality of baking and batching also varies from brand to brand. Here you have to focus on your preferences.

The kneader is practically not limited by anything, except for the power of the device. That is, the density of the kneaded dough. But there is no automation. There is no delayed start. He will not bake your own bread and will not do the kneading. But it will even knead the batter.

And what's so interesting about it? We have all the same flour, so-so. Protein is not enough for Western recipes. Or is he somehow different)) I'm not talking about yeast)

I have a domestic Panasik, I just lick my lips towards the bourgeois. Brioches are sweet, tender buns. We make these perfectly out of our flour. Here Chuchelka offers - and it turns out great, add oil at the end of the batch. In Panasika we do this on dumplings, and in brioche-mode bourgeois, everything is already provided. That is, the bread maker kneads the sweet dough, and then asks to add fats. Very comfortably.
I suspect that the baked goods on the mode are also sharpened for a very sweet dough with a lot of baking.
That is, what we are combining now looks like a separate mode there. And since the modes in Panasica are well-thought-out, that is, I have a suspicion that the result would be what is needed without dancing with tambourines.
Then the Italian regime is also praised by the girls on our flour. In general, it seems to me that the French and ours and theirs are the same. That is, bread makers differ only in the number of modes and that's it. Brioche - the mode is just a separate mode for sweet, very rich dough, which for some reason the manufacturer deprived us of and left to the Europeans.
Unfortunately, I personally do not have the opportunity to check what was written above. Panasik something domestic has already been bought.

[This very sweet dough should turn out ???]

in brioche-bourgeois mode, everything is already provided. That is, the bread maker kneads the sweet dough, and then asks to add fats. Very comfortably.
I suspect that the baked goods on the mode are also sharpened for a very sweet dough with a lot of baking.

The instructions for the stove for Europe give 2 recipes for this mode: "Sweet roll" and "Easter cake". In the first 4 tablespoons of sugar for 400 grams of flour, and in the second 4.5 tablespoons of sugar for the same 400 grams of flour. This very sweet dough should turn out ???
There is also a recipe for sweet pastry, also 4 tablespoons of sugar per 400 grams of flour.
All three recipes contain 120 grams of butter per 400 grams of flour.

In the first 4 tablespoons of sugar for 400 grams of flour, and in the second 4.5 tablespoons of sugar for the same 400 grams of flour. This very sweet dough should turn out ???

I looked in Yandex - writes that there are 20-25 g of sugar in a tablespoon. Butter cake from Elena Bo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html contains 90 g of sugar per 500 g of flour. So even if you take at a minimum, which is 20g in a tablespoon, - 80g of sugar per 400g of flour, it turns out quite sweet dough.
I often bake sliced. The recipe for 600 g of flour requires 25 g of sugar. But I always put in 15g, because for my mother 25g is already sweetish bread, she doesn't really like it. That is, she loves buns, but does not like to eat sweet bread with soup

[This very sweet dough should turn out ???]

The instructions for the stove for Europe give 2 recipes for this mode: "Sweet roll" and "Easter cake". In the first 4 tablespoons of sugar for 400 grams of flour, and in the second 4.5 tablespoons of sugar for the same 400 grams of flour. This very sweet dough should turn out ???
There is also a recipe for sweet pastry, also 4 tablespoons of sugar per 400 grams of flour.
All three recipes contain 120 grams of butter per 400 grams of flour.

Damn damn damn Where is Kulich? I was just worn out about the absence of Kulich in my German woman). By the way, when there is a lot of protein, then whey gives some strange effect. Or we have here and with flour hack.

By the way, it’s problematic for me to get whey, they don’t sell it anywhere, but making it yourself is confusing. But I found powdered whey, both Russian and Western - is this the one you need or something else? They sell only in large kilograms, so I can't try it yet. (But I will tune in and take closer to spring.
Is there any interesting cornmeal bread? I tried it with whole grain - I didn't like it, although I admit that I did something wrong).

[vlauga]

vlauga, here on the forum there are many excellent recipes for cakes for bread makers. Why suffer.
I have been using the bread maker for many years, but the recipes from the instructions do not interest me at all.
And why are you so concerned about the presence or absence of serum? And without whey, everything works out great. In general, I do not like the taste of baked goods made with whey.

[vlauga]

vlauga, I gave a link to the cake, which I baked at home in KhP. Very tasty. Try it. He doesn't need a serum.

[Anchic]

Anchic, this is also my favorite recipe.

[Panettone]

Damn damn damn Where is Kulich?

Panettone is a French cake. In the instructions, as always, a simplified version is given, without ferments, dividing eggs into whites / yolks ...

By the way, it’s problematic for me to get whey, they don’t sell it anywhere, but making it yourself is confusing.

Do you sell kefir? You can make whey from kefir: at the exit you will get the most delicate cottage cheese and whey.

One recipe from kefir
The second recipe from kefir
From milk and sour cream

[vlauga]

vlauga, here on the forum there are many excellent recipes for cakes for bread makers. Why suffer.
I have been using the bread maker for many years, but the recipes from the instructions do not interest me at all.
And why are you so concerned about the presence or absence of serum? And without whey, everything works out great. In general, I do not like the taste of baked goods made with whey.

Yes, indeed, there are many recipes, and there is plenty to choose from. You can choose the most appropriate option for yourself.
Serum, gives a special taste. Accelerates yeast maturation and gluten development. I often bake with whey.
I like baking with whey much more than baking with water. That's how we are all different Anyway - it's worth a try

I also bake with whey, I noticed that the bread is richer than water.

[vlauga]

vlauga, I gave a link to the cake, which I baked at home in KhP. Very tasty. Try it. He doesn't need a serum.

Many thanks! But this recipe, unlike those provided by Thalia, does not tell you when, how and in what order to lay the ingredients)
And with me you can’t do without it! So be so kind)!
That is Thalia: that is, on this program, I can safely make the local recipes for cakes?

[Brioche]

If there is a special mode for Easter cakes in the stove, then of course you need to use it. If not, then it works well in Basic mode.

that is, on this program, I can safely make local recipes for cakes?

If you have a European version of the stove, then it is the mode Brioche for baking sweet muffins. If you use recipes from the forum, then you put 40% of the oil immediately in the first batch, and add 60% on a signal. No hassle: halve the butter in the recipe and add each half in due course.

That is Thalia: that is, on this program, I can safely make the local recipes for cakes?

as the respected Chuchelka wrote, there will be nothing wrong if you put all the butter at once, and if you bake a cake in the usual mode, instead of a special one. Panasik is a well-thought-out stove and it will turn out this way and that. But there will be a slight difference in taste. If you show gourmand, then baking on a specialized mode is more desirable than the general one. And the separate addition of fats will contribute to the taste. A more refined Easter cake will turn out.
But it will be delicious with and without dances with tambourines, the girls did it in the usual mode and it worked out, but it should differ slightly.

And with the serum, I also like it better. But only if the whey is completely non-acidic and if there is little of it. I do not like the taste of sour milk in sweet pastries.

Yes Panasonic is generally YOUNG

The "Bread" program is distinguished by a longer mixing, also from the very beginning with heating, as in the "Basic" program. During this time, gluten develops to a certain extent. Then a little proofing and add additional oil and other miscellaneous. Butter is always added chilled - cut into small 1-2 cm cubes, straight from the refrigerator. Even with the first long kneading, it does not have time to immediately be absorbed into the flour, but gradually, after the liquid. In the second batch, the already well-formed gluten does not allow the butter to easily penetrate into the dough and gradually melting when mixed in, the butter makes the dough appear to be flaky. Both the taste and texture of the product differ from that baked in the "Basic" mode. Baking mode is another technology for making butter dough. But really, you can do without

Pani Sonya will do everything EXCELLENT!
In this bread maker, the processes of modes, time, temperature and recipes are surprisingly balanced. The result is always excellent, even with some errors!

I buy whey in the store, they don't sell sour whey. It is cooked on this whey as in ordinary milk, it is considered a dietary product: porridge is cooked, baked, added to breakfast cereals, light condensed milk is boiled, just teased ...