Panasonic SD-2500, SD-2501, SD-2502 (2)

Please tell me who knows. In the French mode, if the temperature equalization is minimal for this mode - 40 minutes, then at what minute from the beginning of the mode does the kneading take place? How many digits on the timer at this minute?

Mona, we have a sweep table for Panasonic. But, unfortunately, no one recorded the warm-up time on the French with minimal alignment. With the maximum there is.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104691.0

Mona, we have a sweep table for Panasonic. But, unfortunately, no one recorded the warm-up time on the French with minimal alignment. With the maximum there is.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104691.0

Yeah, thanks for the sign. In order not to risk it, I just decided to remove the spatula after the kneading, so that the crush would not prevent me from breaking up. As for the alignment - today it was minimal, I was surprised myself. It just got colder these days. On the street in the morning it was 7-9 degrees yesterday. And in the apartment, of course, too, below 24 degrees. Therefore, the alignment is small. And as the heat was, it stood all the time to the fullest. I even sometimes put a can of water from the refrigerator for 5 minutes to the sensor before turning on the mode in order to deceive HP and reduce downtime. And today I didn't. There is no need - it's cold.

It just got colder these days. On the street in the morning it was 7-9 degrees yesterday. And in the apartment, of course, too, below 24 degrees. Therefore, the alignment is small. And as the heat was, it stood all the time to the fullest. I even sometimes put a can of water from the refrigerator for 5 minutes to the sensor before turning on the mode in order to deceive HP and reduce downtime. And today I didn't. There is no need - it's cold.

I noticed ... that when in the early spring KP stood and cooked at the window .. somehow the process moved faster ..... Now I will know how to fool KP!

I noticed ... that when in early spring KP stood and cooked on the window .. somehow the process moved faster ..... Now I will know how to fool KP!

No, Anh, it's not faster. It is the same. For example, the main mode is 4 hours. If there is less time for alignment, then the ascent time increases by the same amount. If more for leveling, then the ascent lasts less by the same amount. And in total - exactly 4 hours both there and there.

No, Anh, it's not faster. It is the same. For example, the main mode is 4 hours. If there is less time for alignment, then the ascent time increases by the same amount. If more for leveling, then the ascent lasts less by the same amount. And in total - exactly 4 hours here and there.

Yes, I understood ... I was talking about alignment ... the conclusion turned out to be simple: if the HP is on the window, the bread is higher (due to the fact that the rise is longer), and therefore fluffier!

Tell me, will the bread taste different if you change only the baking program from fast to basic? And, if you put more than one spoonful of sugar, as indicated in the recipe, but two - it seemed to me a little sweet, will you need to change something else in the recipe? (recipe used "Plain White Bread")

On the main program, the bread should turn out exactly better. The addition of sugar gives the baked product a more ruddy color (sugar at temperature gives a color-color, caramelized) Try adding 1.5 tbsp. tablespoons of sugar and watch. A lot of sugar is not always gut.

Well, that's what I did yesterday!
Recipe: "Plain White Bread". 1 tbsp. l. I forgot to put oil. Baking on the program - basic-fast, size M, medium crust color.but the crust seemed to me lightish, at least lighter than the sides.

The crust is always lighter than the sides. There are no heating elements on top.

very good bread. As you get your hands on the main wheat, then you will slowly "play" with additives and so on. Down and Out trouble started! And then how will you disperse ...

Last night my husband and I decided to try to bake Borodino bread from this mixture:


My husband wanted bread for breakfast, they set the timer for 6.5 hours at 21:30. Since the program "Rye" takes 3.5 hours, we thought that by 7:30 it would be ready (we didn't read it carefully).

From three or half past three (I don’t know for sure), it began to smell like bread, with every minute the smell became stronger and stronger. At 4:20 am I could no longer stand it, I decided to see how long it was that it smells so strong of bread! Behind my back I hear my husband's indignant voice:
-What, you are not sleeping too ?! My stomach is already cramping from this smell, I want to eat, what a dream!
I went to look at what stage of the process. The program number 07 was on the screen, the cursor was under the End caption, and the "Stop" button was off, was "Start" lit? and the relay periodically operated. I was completely at a loss ... Last night, when the bread was baked, the stove squeaked and the Stop button lit up. What to do, sat next to her, thought ... Night in the yard ... Nothing came to my head, I decided to go to bed and wait a little longer. But what is there, and 10 minutes did not lie !!! She spat on everything, opened the lid - the bread seemed to be ready. I turned off the stove, decided that since the relay is activated, it means that the bread has already been baked, and the stove just warms it up and took out the bread. She immediately shook it out of the bucket, there was no knife left in it. And this is what happened:


The hat fell a little

The bread turned out to be very tasty, everyone ate it with pleasure.
The night was fun !!! Now I don't even know if we can handle such night scents. Everyone complained about the loud dispenser - I didn't even hear it, but the smell really drove me crazy.

Well, perfect for a rye first time bread! And, most importantly, how memorable.
The timer sets the time after which the bread baking will end, that is, it will boil. That is, if you install the program at 21:00, and you want to end it at 6:30, then on the timer you need to dial 9:30, that is, the amount of time from 21:00 to 6:30. If you do not set the timer, the program will end when it needs it according to the instructions.

The timer sets the time after which the bread baking will end, that is, it will boil. That is, if you install the program at 21:00, and you want to end it at 6:30, then on the timer you need to dial 9:30, that is, the amount of time from 21:00 to 6:30.

At night we already understood it
Why was the "START" button lit and not "STOP"?

And this heating worked.

At night we already understood it
Why was the "START" button lit and not "STOP"?

Well, mother, you are a baluvana. Che wanted. You must do this. The cookie picks up 8 times, calls the hostess, come, they say, look how good I am. Moreover, in a few minutes, if you didn’t come, she calls you again, peeps 8 times, and then it seems the same again. And if the hostess is sleeping, then the stove realizes that the hostess is tired and dying. Therefore, she clicks with heating elements, keeps the bread warm for you, otherwise if it turns off, then the bread will start to cool down and if it stays there for an hour, it will steam out strongly from moisture, it will be wet with sunken sides. Everything is thought out.

Well, mother, you are a baluvana.

Really braking! There is not even a light on "STOP" And for some reason it seemed to me yesterday that the machine squeaked and the indicator on "STOP" came on, but there was NO!
Well, I apologize to everyone for the stupid questions! And thank you all for the capacious answers

Good day! Accept the newbie
Recently “caught fire” with the purchase of a bread machine.
I liked the SD-2502 bread machine very much (the design bribed).
Please tell me if you can bake in it with fresh yeast or sourdough without using a yeast dispenser

Good day! Accept the newbie
Recently "caught fire" with the purchase of a bread machine.
I liked the SD-2502 bread machine very much (the design bribed).
Please tell me if you can bake in it with fresh yeast or sourdough without using a yeast dispenser

of course you can .. only the dispenser will still work ...

Good day! Accept the newbie
Recently "caught fire" with the purchase of a bread machine.
I liked the SD-2502 bread machine very much (the design bribed).
Please tell me if you can bake in it with fresh yeast or sourdough without using a yeast dispenser

You can, you will only manually throw in fresh yeast and sourdough. Well, and, you will not have to bake in automatic mode, but to arrange "dancing with a tambourine", especially for sourdough bread. But everyone adapts and bakes. I only baked the first week with dry ones, then - with fresh ones. Difficulties with the stove with fresh ones - no. You can take it if you like. So the dispenser will not hurt, only it will not be possible to turn it off. That is, no matter what you bake on, it will pop at the time set for dry yeast.

[Egoza]

Egoza, I bought myself a Panasonic SD-2502 a couple of days ago. I love. About the dispenser I will say that it does not bother me, the first day, during kneading, when it worked, I did not even understand what it was, I have a parrot in my kitchen, chirping very loudly, maybe against the background of his screams, the dispenser, for me, worked and not loud. Yesterday, when kneading the test, I deliberately decided to wait for this moment and understand how loud it works and what it can be compared to.
In general, the sound is somewhere like hitting the table with your palm, but even yesterday, when it triggered, I got the feeling that a fuse had blown in the extension cord, that is, a muffled pop is heard, and then a pause ... and a couple more of the same claps. He does not bother me, I like the model very much.
Yesterday evening I baked Ordinary white bread on the Main program, indeed, it tastes better than baked on the Fast, looser and whiter, that, in comparison, is kind of grayish and rubbery. Later I will post photos and describe in more detail.

Thanks for helping me figure it out! Now I will place an order in an online store
And read the forum ......

Hello countrywoman. Only I am from that part of Donetsk, which is the city. Have you had Panasonic for a long time? I have five months. I'm already tired of just baking in it. More and more often I knead in it, and bake in the oven on a stone. And right now on a branch about non-standard forms for Panasonic hit. Now in Panasonic I bake a brick of bread in GOST forms.

This is a joke about the village, I am from the center of the Voroshilovsky district. I have had a stove since May, I bake muffins in it, and I make baked goods, but beautiful bread is obtained only unhealthy - Wheat. Custard rye, whole grain, and rye flour mixture - DO NOT RISE. They look like a brick. No dome

Last night my husband and I decided to try to bake Borodino bread from this mixture:


My husband wanted bread for breakfast, they set the timer for 6.5 hours at 21:30. Since the program "Rye" takes 3.5 hours, we thought that by 7:30 it would be ready (we didn't read it carefully).

From three or half past three (I don’t know for sure), it began to smell like bread, with every minute the smell became stronger and stronger. At 4:20 am I could no longer stand it, I decided to see how long it was that it smells so strong of bread! Behind my back I hear my husband's indignant voice:
-What, you are not sleeping too ?! My stomach is already cramping from this smell, I want to eat, what a dream!
I went to look at what stage of the process. The program number 07 was on the screen, the cursor was under the End caption, and the "Stop" button was off, was "Start" lit? and the relay periodically operated. I was completely at a loss ... Last night, when the bread was baked, the stove squeaked and the Stop button lit up. What to do, sat next to her, thought ... Night in the yard ... Nothing came to my head, I decided to go to bed and wait a little longer. But what is there, and 10 minutes did not lie !!! She spat on everything, opened the lid - the bread seemed to be ready. I turned off the stove, decided that since the relay is activated, it means that the bread has already been baked, and the stove just warms it up and took out the bread. She immediately shook it out of the bucket, there was no knife left in it. And this is what happened:


The hat fell a little

The bread turned out to be very tasty, everyone ate it with pleasure.
The night was fun !!! Now I don't even know if we can handle such night scents. Everyone complained about the loud dispenser - I didn't even hear it, but the smell really drove me crazy.

This is a masterpiece for the first time, I have 4 months of experience, so it does not work. Moreover, you baked in the RYE program. Here the experts saythat in this Panasonic bread in the RYE-NOT BAKED program... I bake on the recommendations from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.1000
: this: The bread looks ugly, there is no dome and does not rise at all, although it tastes good

Yesterday evening I baked Ordinary white bread on the Main program, indeed, it tastes better than baked on the Fast, looser and whiter, that, in comparison, is kind of grayish and rubbery. Later I will post photos and describe in more detail.

Strange, this is the most rewarding and easiest bread, it ALWAYS turns out. You must have a flour problem

Custard rye, whole grain, and rye flour mixture - DO NOT RISE. They look like a brick. No dome

I bake this recipe all the time


P.S. Non-standard forms are used at your own risk. Therefore, if someone, after reading my post, decides to do something like this and suddenly there will be sad consequences, then I warn everyone, you act at your own peril and risk.

I bake this recipe all the time

WHAT A BEAUTIFUL!
I will definitely try this recipe. And then my husband loves rye bread, and I bake him BRICKS (in the bad sense of the word, not bricks). Then I will unsubscribe, thanks in advance
P / S Is there no photo of this recipe in a standard bucket?

[Creamy]

Strange, this is the most rewarding and easiest bread, it ALWAYS turns out. You must have a flour problem

No, I did it both times, but the one that was baked on the main program turned out better and rose very well, I chose the size of the loaf L, but it even got out of the mold and the top of it baked much better, though I put a little more sugar for 0.5 tablespoons, as advised me Creamy.

P / S Is there no photo of this recipe in a standard bucket?

Here's what you're looking for:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

Here's what you're looking for:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

Hi Masha. And I baked this recipe a couple of days ago with the rye semi-finished product sourdough. For the first time, yeast put live 4 g instead of 8 g. + leaven. So beautiful, convex came out. I don’t know if it tasted better, it’s just that it was always amazingly tasty. It didn't work out, it's a bit dark in the evening in the kitchen, and he didn't live until morning (I mean bread)

it's just that it was always amazingly tasty.

Hi, Tanya. I like this recipe too. I can't make friends with leavens yet. I have already started and baked with her many times, but I don’t like something, a lot of fuss and the taste is not better. And "Rye semi-finished product" - is it dry sourdough? What is she like?

Hi, Tanya. I like this recipe too. I can't make friends with leavens yet. I have already started and baked with her many times, but I don’t like something, a lot of fuss and the taste is not better. And "Rye semi-finished product" - is it dry sourdough? What is she like?

No, you can do it yourself. This is a sourdough from Viki. Look here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=42973.0
I myself just started baking with her. I just did it. Stands in a jar in the refrigerator. There is no particular trouble with it, as with other leavens. If you suddenly become interested, write to me in a personal, if you have any questions. I have already read all the pages there, learned a lot, so to speak.

Yes, thanks, I read it. It seems to be not troublesome, you can try. I understand that bread is baked with leaven without yeast? And I have pressed yeast in the freezer)). Although they will leave. And I'll make the leaven. If you have any questions, I will contact you (thanks).

Recipe: Plain white bread, size L loaf, medium crust color. Program: Basic
I weighed flour, but my scales, apparently, lie very much.500g on the scales, 4.5 measuring cups turned out, during kneading the dough was very sticky, I had to add a lot of flour until a good bun was obtained. Added sugar by 0.5 tbsp. l. more. Here's what happened

The bread went up very well

The crumb color is very white, the top baked better than the first time

The two pieces next to the loaf are from the previous baking on the Quick program, they differ slightly in color, but this is not clearly visible in the photo

The bread turned out to be tastier and softer than the one baked on the quick program according to the same recipe

Check your scales by weighing the bagged product or pour 200 ml of water into the HP and check if the weight corresponds to 200 grams, having previously zeroed the container.

[Kirywa]

Kirywa, You are growing right before our eyes. very decent bread, what a rooftop heap. And a little more rosy - because they added sugar. from sugar, butter, eggs - more ruddy.
Do you just put in water? In any recipe, I replace a third of the liquid (half of the liquid is possible, but no more) I replace with sour milk (usually whey, which separates after making the curd. It is sold in stores. Or kefir, or just sour milk. Bread then crumbles less, much tastier and And indulge in a little more, and then start thinking about wet yeast. It is healthier than dry yeast. When you already look at them, you can write to me in a personal, I will tell you how to bake with them, well, or on the forum read, there is a branch about yeast.

[Mona1]

Mona1! Please tell me! Right now I have bread mixed with such yeast. I spent a month approaching them and ... But today I made up my mind! The rise is already underway, and I'm horrified, how worried! I pinched off 11 grams per 600 grams of flour (450 wheat + 150 rye). In a bucket on the bottom of the yeast, then flour, whey 350 ml. with 2 teaspoons of salt and 2 tbsp. tablespoons of sugar. And 2 more tbsp. tablespoons of unrefined sunflower oil. The gingerbread man turned out to be good, but I yawned to go to the second batch. I won't sleep until midnight. I will wait for some bread. Worried! For the first time with this yeast. But you have to start sometime ...
A small piece of yeast in 2 gr. had to be thrown away. You cannot put back into the pack a piece that you touched with your finger. I even remember that. How!

[Mona1]

Mona1! Please tell me! Right now I have bread mixed with such yeast. I spent a month approaching them and ... But today I made up my mind! Already there is a rise and I am horrified, how worried! I pinched off 11 grams per 600 grams of flour (450 wheat + 150 rye). In a bucket on the bottom of the yeast, then flour, whey 350 ml. with 2 teaspoons of salt and 2 tbsp. tablespoons of sugar. And 2 more tbsp. tablespoons of unrefined sunflower oil. The gingerbread man turned out to be good, but I yawned to go to the second batch. I won't sleep until midnight. I will wait for some bread. Worried! For the first time with this yeast. But you have to start sometime ...

I'm here with advice. I dilute "wet" yeast in liquid and pour it on top of flour. It seems to me. from above they, as it were, "come to life" while Standing is going on.

[Wit]

Wit, everything will be OK.
Fresh ones can be bred, or you can simply crumble a bucket to the bottom.

[Wit]

Wit, everything will be OK.
Fresh ones can be bred, or you can simply crumble a bucket to the bottom.

[Wit]

Wit, I confirm that from today on you will become a fan of fresh yeast.

And, to be honest, I didn't really feel the difference. Now I want to try to make it on ripe dough. If there are no differences anyway, I will stop experimenting and will bake dry.

And, to be honest, I didn't really feel the difference. Now I want to try to make it on ripe dough. If there are no differences anyway, I will stop experimenting and will bake dry.

There is also a very noticeable difference between dry and pressed yeast!

Dry ones contribute to a noticeable popuk and not only at home!
But the taste of the bread will change noticeably and it will be hard not to notice as soon as you switch to sourdough, it is true that for this you need to add 1 / 4-1 / 3 of the total amount of flour, but this is not difficult.

So I'm not a gourmet. But I will definitely not bother with the leaven - these dances with tambourines are not for me, I like mustard bread without leaven, I have been baking it for several months

No, fresh yeast is a thing. As soon as I got used to them, I don't touch the dry ones anymore. The difference is noticeable.

[Wit]

Wit, I confirm that from today on you will become a fan of fresh yeast.

Sneakers will fly right now ... I tried raw yeast, and different, I did not feel the difference ... except for the additional hassle of preserving them and dividing them into portions. And they do not have time to really "start playing" they need to put a dough, and this takes time ...

No, fresh yeast is a thing. As soon as I got used to them, I don't touch the dry ones anymore. The difference is noticeable.

Once upon a time I gave up pressed yeast in the only pastry, which I did almost all the time - pancakes on dough. And she refused irrevocably, since pancakes came up and baked, both with dry yeast and with raw ones - the same, the taste immediately after frying was the same, but when cooled down, pancakes with raw yeast began to smell like yeast, moreover, it was so specifically mash, but with dry yeast no such smell was observed.

Now I don't see any difference in bread, the taste of bread is no better and no worse, the rise of the dough is equal, with prolonged eating of bread, there is also no difference, although there is - the bread grows moldy on raw yeast one day faster and mold is more beautiful, but in the preparation of bread there is a difference with dry yeast - starting from the purchase of a pack and a shaman with threads to cut it, then store it in the refrigerator correctly, dilute it in water or chop this mass unpleasant for your hands into a bucket -

One must believe in this.

Do you just put in water? In any recipe, I replace a third of the liquid (half of the liquid is possible, but no more) I replace with sour milk (usually whey, which separates after making the curd. It is sold in stores. Or kefir, or just sour milk. Bread then crumbles less, is much tastier and And indulge in a little more, and then start thinking about wet yeast. It is healthier than dry yeast. When you already look at them, you can write to me in a personal, I will tell you how to bake with them, well, or on the forum read, there is a branch about yeast.

So far, only water, in a couple of days I'll try it with fermented milk products. I did not know that with the addition of sour milk, the bread would crumble less. Thank you!
I want to learn how to bake bread without yeast at all, they say they are very harmful, especially of our production, and it doesn't matter whether it is dry or pressed. I'm already trying to make a starter.

Why is it an unpleasant mass? Fresh, quality yeast has a pleasant nutty smell. I have them at least. I buy a kilogram pack and put it in a plastic bag, in which they crumble easily. And then in the freezer and take, as much as necessary with a spoon by weight. They fit perfectly, the bread is stored perfectly. My bread doesn't grow moldy. And if it remains restless, it simply dries up, but again without mold. I will not argue with anyone, each his own. But I just look that they basically put more raw yeast. I have 6-7 grams of liquid for 400 ml. For baking until 20.

As the Apostle Paul said, "You try everything, and then hold on to the good ..." I believe that you need to try to bake with different yeast and compare the results for yourself, and then for yourself personally make a choice in favor of one or the other. I tried different fresh yeast, the result was different. But invariably always wonderful results were given by Swedish royal yeast in a package of 50 grams. They are stored simply in the refrigerator for up to 3 weeks in a plastic container with mini-ventilation holes for storing garlic, and do not suffocate. Always on sale.

And here is the hero of the report.

This is a close-up photo of my favorite yeast.

And, to be honest, I didn't really feel the difference. Now I want to try to make it on ripe dough. If there are no differences anyway, I will stop experimenting and will bake dry.

I also think that you need to try baking in different ways: with dry and pressed yeast, sourdough, ripe dough, etc., and then choose what you like, bake your own bread. Still, I like bread on fresh yeast more.