Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

I'll bake a new one, I'll show you.

The fakir was drunk ... In general, more or less normal bread was baked. I do not know what contributed to the dough or the fact that I slightly warmed the milk, but a crust with such a slight crack around the perimeter turned out. I will move in this direction.

I just read the top post, I immediately thought, we won't see all the "explosions" anymore. In vain did not present the last "explosive" public. How will we live now?

[Bij]

for a long time I was not here.
Bij, a question about baking "with disruption" - what is your dough consistency when kneading? What does the bun look like when the stirrer stops?

Good day everyone! Join the ranks of the owners of the Panasonic SD-2502 bread machine! I ordered it on the Internet, they brought it yesterday. They opened it, looked outwardly like everything was fine, paid. And in the evening he took out a saucepan and was upset at the bottom to find a small dot to metal with a burr. What to do? To hammer on it, or it can peel off further and will burn. And I wanted to try baking. Now put it aside. Tell me.

[Genus]

Genus Use it and don't be afraid. Anyway, it will not be possible to replace or return it, a mechanical defect ..

[Bij]

for a long time I was not here.
Bij, a question about baking "with disruption" - what is your dough consistency when kneading? What does the bun look like when the stirrer stops?

Sticky blurry bun. You can poke me.

How will we live now?

You will see that I just quit and I'm sitting at home for the third day. But I won't sit at home for long, but I’ll go to work, I’ll be too lazy to mess around with dough.

Sticky blurry bun. You can poke me. You will see that I just quit and I'm sitting at home for the third day. But I won't sit at home for long, but I’ll go to work, I’ll be too lazy to mess around with dough.

the bun must be elastic ...

the bun must be elastic ...

If it's just bread. And if baking, for example, Easter cake, then there may not be a bun at all. I bake Donetsk bread, Creamy according to Elene65, baked butter cakes, royal sloth and according to the recipe from the instructions, there are cracks everywhere.

If it's just bread. And if baking, for example, Easter cake, then there may not be a bun at all. I bake Donetsk bread, Creamy according to Elene65, baked butter cakes, royal sloth and according to the recipe from the instructions, there are cracks everywhere.

Kulich agrees, he is such a soft bun.

Can there be cracks from excess fluid?

Can there be cracks from excess fluid?

I have written in the instructions for the bread maker that they can ...

Can there be cracks from excess fluid?

They can, if the dough has stood in proofing and is overripe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160082.0

They can, if the dough has stood in proofing and is overripe

I'll check. What I have now: plus on the street, the heating has not been turned off, the HP is in the corner where the batteries are installed. That is, the conditions are close to summer. Baking yesterday on the dough, the explosion was insignificant. At the same time, the amount of yeast did not decrease. Maybe reduce?

I'll check. What I have now: plus on the street, the heating has not been turned off, the HP is in the corner where the batteries are installed. That is, the conditions are close to summer. Baking yesterday on the dough, the explosion was insignificant. At the same time, the amount of yeast did not decrease. Maybe reduce?

And what kind of bread is flour? Wheat, or wheat-rye? This bread differs in the number of proofs
You can try to change the baking program, you can give a lot of tips

Wheat-I bake all baking on a / c.Explosions only appear on baked goods. The program used only the basic and dietary (it is longer). Tears there and there. Today I will bake in the old way, tomorrow I will post a photo.

I know that the baking should be very soft when kneading - a silky ball is formed when the mixer is working, and when it stops, it spreads.

Cracks appear more often in butter dough during "oven" baking, if the dough is not enough at the last proofing - the yeast inside is still working to rise, and the crust has already grabbed on top.

My kolobok end of 1 batch Creamy with raisins

kolobok end 2 kneading

Undermines on the one hand and with such a consistency, today I added 20 minutes. rise, it still blew up the perimeter. It is necessary to reduce the yeast, because the first breads were even. I have been baking gold for a month at SAF, it is for baking, it can be very strong yeast, I will bake the next one with a smaller portion of yeast, I will check. Previously, I baked at the SAF, the moment this was not. If the version with yeast does not come true, the answer is one FLOUR (it did not undermine on Kievmlyn, on Makfa it vomits) But which is the best of them is a controversial issue. The answer lies somewhere between the lines from Irina, the baking needs a different time period for rising than is laid down in programs 01 and 03, 2.40 is not enough with good yeast activity and high-quality flour, which gives "strong" bonds, to retain gas.

I can't help but brag about my handsome man ... This is bread on squirrels ...

I can not help but brag about my handsome ...

Well done, you must brag.

Elena 65, if you bake baked goods, then the bun should only be outlined. You don't have enough fluid. It looks like a bun for bread. Therefore, it breaks the roof.

Sveta beauties are really good. How does it taste?

Elena 65, if you bake baked goods, then the bun should only be outlined. You don't have enough fluid. It looks like a bun for bread. Therefore, it breaks the roof.

Lena, did not change the dosage of the liquid, I started to "tear" when changing the flour, I will try to increase the liquid next time (the last batch of flour is "dry") but the most interesting thing is that the first explosions began on the "floating" flour, when the dough was liquid, the flour did not absorb liquid. I bought another flour and still explosions occur to varying degrees. Still more like Irina's theory - the activation of yeast when the temperature rises at the beginning of baking. SAF moment of the Russian production is inferior in lifting force SAF gold -France.

Tell a beginner, I want to try some pastries. What bread to try? And which recipes of the book attached to 2502 are not correct, may have already been discussed with amendments. Thank you.

I did as advised here. Simple at first. Began to work, another, etc. When I understood the principle, I began to experiment. The result is good. Except for the cupcakes for some reason. The recipes in the book are working. With me, anyway.
By the way, I bought another brand of flour. This is the fourth. How does flour affect the structure and baking of bread!
Well, offtopic. I have already read the reviews from Panasonic, but I will confirm it. I worked hard for several days. I didn't have time to bake bread. My wife went and bought it. How, in six months, we lost the habit of the purchased one! They barely ate it. Yes, you quickly get used to good things.

Something like that. Baked here according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27426.0.
Such an undermining happens only on baking. Therefore, I also tend to think that the yeast does not have time to work due to insufficient proofing. Moreover, I have such nonsense on any yeast-alive, ordinary saf, Nevada, which is similar in activity to saf-gold. Today I reflected, came to the conclusion that, in principle, such bread suits me, I just want to understand why this is happening, how to solve the problem, and ... continue to bake baking with explosions, if it is impossible to avoid this without dancing with tambourines.

Sveta beauties are really good. How does it taste?

I tasted excellent, very soft and fluffy in structure .. just airy ... My husband said that they can't eat. The loaf is gone.

Tell a beginner, I want to try some pastries. What bread to try? And which recipes of the book attached to 2502 are not correct, may have already been discussed with amendments.Thank you.

Try Italian - delicious and no fuss https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=61157.160
Another is this one https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=146019.400
If you want to bake with rye flour, then https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=109387.420.. The site has a huge number of recipes, read and choose the best for yourself

By the way, I bought another brand of flour. This is the fourth. How does flour affect the structure and baking of bread!

I noticed a difference only between bread made from regular flour and flour with a high gluten content, brands did not affect the quality of the bread

Something like that. Baked here according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27426.0.
Such an undermining happens only on baking. Therefore, I also tend to think that the yeast does not have time to work due to insufficient proofing. Moreover, I have such nonsense on any yeast-alive, ordinary saf, Nevada, which is similar in activity to saf-gold. Today I reflected, came to the conclusion that, in principle, such bread suits me, I just want to understand why this is happening, how to solve the problem, and ... continue to bake baking with explosions, if it is impossible to avoid this without dancing with tambourines.

I have another theory - to wait for the flour of a fresh grain harvest. Somewhere deep inside sits a "chuyka" that the producers add something during the long-term storage of grain (flour), I started these explosions on the flour of April packing (I don't know how to grind).

I tasted excellent, very soft and fluffy in structure .. just airy ... My husband said that they can't eat. The loaf is gone.

And the recipe is possible

I noticed a difference only between bread made from regular flour and flour with a high gluten content, brands did not affect the quality of the bread

Valentine probably meant the manufacturer's brand. For example, I have whole grain and rye from three manufacturers, well, bread is very different. I use my favorite flour first, slowly mix the rest. Wheat is now two producers, and recently there were also three (Easter helped to reduce stocks).

Valentine probably meant the manufacturer's brand.

Yes exactly. Thanks for the decryption.

And the recipe is possible

Sure you may...

Dough:
Flour in. s-250 gr.
Dry yeast - 1.5 tsp
Milk-150 ml.
Sugar-2.5 tbsp. spoons.
On Pizza mode, 10 minutes ..

Add to the dough
Butter-40 gr
Flour-300 gr
Salt-2 tsp
Proteins - 2 pcs.
Milk-100 ml.

Mode-basic, crust, medium, size-L ..

I reduced the flour by 2 tbsp. spoons ..:

Tell a beginner, I want to try some pastries. What bread to try? And which recipes of the book attached to 2502 are not correct, may have already been discussed with amendments. Thank you.

Welcome! An interesting streak in your life begins

Where to begin? From the fact that we go to the first page of the topic, we read a multi-colored message to beginners. Everything is written there, there are all the necessary links - about basic knowledge, and about the first recipes, and about mistakes in recipe books.

Sure you may...

Dough:
Flour in. s-250 gr.
Dry yeast-1.5 tsp
Milk-150 ml.
Sugar-2.5 tbsp. spoons.
On Pizza mode, 10 minutes ..

Add to the dough
Butter-40 gr
Flour-300 gr
Salt-2 tsp
Proteins - 2 pcs.
Milk-100 ml.

Mode-basic, crust, medium, size-L ..

I reduced the flour by 2 tbsp. spoons ..:

Thank you, boom try

Something I don’t understand in any way, that first, liquid is poured to the bottom of the bucket or flour first? In the instructions for 2502, flour is first poured. And they write water on the forum. What's the best?

I throw everything as it is written in the recipe.

Panasonic has such a stirrer rhythm that it is better to dry products down, and water on top. I checked this by pawing food this way and that. Better - the order recommended by the manufacturer of the bread machine.

And in the instructions for my other HP it is written that the usual order is "water down", but if the dough is supposed to be tight, then the order "water from above" is better.

Thank you! I am still stocking up on this theory, bought it the day before yesterday, but there is no time to bake it yet.I don't want to put on night mode for the first time.

Panasonic has such a stirrer rhythm that it is better to dry products down, and water on top. I checked this by pawing food this way and that. Better - the order recommended by the manufacturer of the bread machine.

And in the instructions for my other HP it is written that the usual order is "water down", but if the dough is supposed to be tight, then the order "water from above" is better.

Even if, on the HP forum, according to recipes, they write the order of laying first liquid, and then flour, adhere to 2502 that you need liquid first, and then flour, right?

Genus, you always place the ingredients in the order that your maker recommends. For Panasonic, these are yeast, flour, dry ingredients (salt, sugar, etc.), liquid ingredients.

I advise you to follow the recommendations of the manufacturer of the bread maker. Believe me, the Japanese are not fools. In Panasonic, the nature of the rotation of the mixer is precisely designed for the fact that dry products are below. If you lay in the reverse order, then the flour will dust more. And the agitator assembly is better saved - during "temperature equalization" the water does not come into contact with the agitator and the stuffing box.

Bookmarking is done in the order recommended by the manufacturer! That is, in our case - (yeast), flour, salt, sugar, water.

... and sunflower oil! Or creamy. If you really follow the instructions. And I also came up with an innovation: I gurgle salt and sugar in water, dissolve (while sifting, weighing ...) and pouring it onto flour.

... and sunflower oil! Or creamy. If you really follow the instructions. And I also came up with an innovation: I gurgle salt and sugar in water, dissolve (while sifting, weighing ...) and pouring it onto flour.

Yes, this is not an innovation. Many people do this.

But I doped it myself!

[Rye bread with a beautiful roof]

I deliberately dissolve salt and honey only for wheat-rye bread (I spied this trick from Bread Peet in his recipe "Rye bread with a beautiful roofAnd for wheat, I just pour water where I poured salt (I don't add sugar to wheat).

[Rye bread with a beautiful roof]

I deliberately dissolve salt and honey only for wheat-rye bread (I spied this trick from Bread Peet in his recipe "Rye bread with a beautiful roof")

I deliberately dissolve salt and honey (I spied this trick from Bread Pete in his recipe "

I support!

Something I don’t understand in any way, that first, liquid is poured to the bottom of the bucket or flour first? In the instructions for 2502, flour is first poured. And they write water on the forum. What's the best?

Always, on any bread, flour down, liquid up, salt, sugar under liquid, for flour. Given that there is a yeast dispenser, the liquid must be on top to activate the yeast (they need liquid).

Regarding the explosions - today I baked another creamy one with raisins, compared to the last one, I reduced sugar from 100 grams. up to 80 gr. and removed two mixtures (at 2.20 I took out the dough, removed the spatula, rounded the bun with wet hands), the same amount of yeast was 1.5 tsp, I did not increase the rise in time. But the roof is almost perfect


Bread is such a mystery, it lives its own life, and you just need to sometimes adjust to "his character" and accept his "bad mood" (grenade explosions)

And I have grief! I tried to make corn. It turned out that there is too much liquid for this prescription flour 300g. Tasty anyway. But "opavs" and hardness are present. This is also the question of where to start ... Learn materiel!