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

Thank you very much for the forum. Yesterday I bought a Panasonic SD-2501, read the forum for two days and now Voila !!!!!!
Cheese everyone's favorite !! 4 hours hanging out - I checked the time on the forum, whether nothing broke. Thanks everyone !!!

Congratulations on your Purchase!
There was not enough liquid!

Hello dear PANI and PANA - SONIKI. I bought myself a PANASONIC SD-2511WTS. I considered options for GORENJE bread makers (you can bake yeast-free bread, but I'm not sure if I will bother with sourdough), MOULINEX (I liked that you can bake baguettes and pies). But in the end I chose PANASONIC. Initially, I wanted a bread maker for the dacha, because I do not like bread and a roll, a cat. sold at a local store. But even in the city it is very convenient to bake in a bread machine. Impressions from the stove: LIKE it !!! Small inconveniences (we have already mentioned them) are the short power cord and a quiet signal of the end of work. I had to adapt - put the stove on the dining table (it deserves it) and turn on the timer on the oven at the end of work.
I want to say thank you to the forum and the participants in this topic. Special thanks to Admin for the advice after buying the stove: take a deep breath, put the kettle on and make some tea. This is exactly what I needed. Because I really wanted to start the oven right away! But she baked the first bread the next day with a bright head and a calmed nervous system.

I bought myself PANASONIC SD-2511WTS

Correct solution!
Congratulations! Our ward has arrived!

[Millikan]

Millikan, $ vetLana, girls, congratulations on your purchase, let the stove only please.

For some reason, I get bony bread. When proofing, it has a greater slope on one side, as apparently at the end of the batch the kolobok will be located. And "blows away" the roof. Is it because there is little liquid? I realized that apparently my flour needed less than in the recipe.
Maybe not in this topic, you need to look for a topic for such a discussion.

And "blows away" the roof. Is it because there is little liquid? I realized that apparently my flour needed less than in the recipe.

This is exactly what the "Kolobok Rule" says.

[maks592]

maks592, Maxim, Thank you!!! Sorry, but to the baker man
Where to get the time to read everything? So it is not enough, there are so many useful and interesting things on the forum. I study topics gradually. And about bread, so read, do not reread, but I try. It is necessary to get to the "Kolobok Rules" thoroughly, read it, but the main thing. I watched the bun in the old stove, there was immediately kneading, and in Panasonic I decided to bake the first times according to the recipes from the instructions, in order to understand what's what.

And "blows away" the roof. Is it because there is little liquid?

There can be two reasons - little liquid or too much yeast. You yourself understand that yeast is different in strength, so you also need to try. And then you may have to adjust the amount of either yeast, or liquid, or flour.

[lega]

lega, Galina, I think that all the same there is a lot of flour, not yeast.
For 330ml of water and 500g of flour - 3/4 tsp or 1 tsp of instant yeast, is there not much? Or do you need less?

[Irina.]

Irina., can not say. I switched to live yeast a long time ago and I don’t understand dry yeast. From my bread, I can only say that 500g of flour requires 10g of yeast. But when I bake, I look at the result and most often I subtract it to 8g, otherwise it "breaks the roof". The quality of the yeast is quite stable, but there are options. So try it - first add a little water, but adding more water adds "airiness or fluffiness". Someone likes this bread, but someone loves it denser, then you can try to reduce the yeast.

[Irina.]

Irina., some kind of garbage.
One and a half teaspoons of dry yeast,
500 flour and 330 water. 1.5 tsp salt, 1.5 cl sugar and 1.5 cl vegetable oil.And you will be happy. After 4 hours.
For standard wheat bread.
I really have a Panas 256th, but I don't think they have a program this somehow changed.

And if the gingerbread man is hanging down so it can be leveled with a spoon. In fact, after kneading, I usually take off and remove the blade from the axis.

[Countryman]

Irin A., some bullshit.

Countryman, Konstantin, what the hell, in the amount of yeast? I baked according to this recipe, only 400g of wheat + 100g. rye flour.
But it is not always possible to level the kolobok. I need - fell asleep, "Start" and free.
lega, Galina, we have a problem with fresh yeast in our city, it is very rare to buy fresh yeast. Or maybe I don't know the place. I know one place, but it's not close to me. The other day I went on purpose, but they were not on sale. Therefore, I bake dry.
Thank you all, I will study and learn with you, as I bequeathed ...

[Countryman]

Countryman, Konstantin, what the hell, in the amount of yeast?

Well, of course. You were talking about 3/4 tsp. (i.e. 50% of the norm) and about 1 tsp. (67% of the norm) dry yeast. And this is not enough for a machine gun. Moreover, you also have rye flour there - and it is for dry yeast "thing in itself".

For example, I generally use rye flour only with a rise on wheat dough. That on dry yeast, that on live. But this, of course, is not for everyone and for all cases - here everyone already applies what he is used to and adapts to.

Oh yes, 3/4 teaspoon, but that was according to the recipe in the instructions, Rye Bread. So I decided where the problem was.
I forgot, you are also a man-baker.
It's so unusual for me that men bake bread, because there are no such people in my environment, so those men who bake bread command respect in me.

Irina, I also bake mixed bread (only for 400 g - 300 wheat and 50 each rye wallpaper and a mixture of "8 cereals") and I also put 3/4 tsp of dry yeast. And sometimes it tears the roof too. But this fact does not bother me at all. On the contrary, we have fights for the "extra crust". We are not baking for an exhibition.

[marinastom]

We are not baking for an exhibition.

marinastom, Marina, I agree with this completely, the main thing is the taste of bread. But I want to grow up to you all, to become clever in matters of baking.

Uh, darling! "There is no limit to perfection!" (C)

[marinastom]

marinastom, that's for sure!!!

[Countryman]

Well, of course. You were talking about 3/4 tsp. (i.e. 50% of the norm) and about 1 tsp. (67% of the norm) dry yeast. And this is not enough for a machine gun. Moreover, you also have rye flour there - and it is "a thing in itself" to dry yeast.

Countryman, so let me disagree ...
I (IMHO) bake regular bread (milk) according to a recipe from a book, but I add 1 tsp of yeast (and I am thinking of lowering it). Everything rises and bakes perfectly, only very airy bread turns out ... would be denser!
Rye flour in such an amount practically does not change the properties of the dough (IMHO) I also bake according to a milk recipe and add from 80 to 100 grams of rye flour. And also 1 tsp of yeast.
Yeast - Saf moment (not levure) white-red-blue packaging.
PySy: very often I replace sugar with honey (from 30 to 45 grams)

I will advise beginners to another recipe from a book (Panasonic 2502), a simple dough recipe (where 2 eggs, butter, 3 tsp of sugar, etc.) take and add 1-1.5 tsp of yeast instead of two. And bake (cook) on 1 program. An excellent bun turns out!

[Maxim]

Maxim, you can see a photo of your milk bread. I baked twice. The first for the main program.


The second is fast.


I liked the taste very much, especially the first one. Both turned out to be tighter than usual on water. And on the second there is a very light top. I don't know how normal it is?
I would like to compare with yours. I just want airiness.

only very airy bread turns out ... would be denser!

replace sugar with honey (from 30 to 45 grams)

Try to reduce sugar. Yeast thrives in sweet environments. Salt, as a preservative, inhibits yeast growth. Try to play with these ingredients and you will get the desired result.

Maxim, you can see a photo of your milk bread.

In general, it looks like something went wrong with you ...Not a golden crust, it is clear why - the height of the loaf is too small and therefore the heat does not reach ... but why did it rise so badly ...?
Before adding milk (and any liquid) I ALWAYS heat it in the microwave. Stir salt-sugar-honey in liquid. Try this.
PySy: Well ... Just in case, I will ask - did you take out the dispensers? I mean, when baking, they are in the oven in their places? As if the heat loss is prohibitive ... (well, you never know ... just asked. Anything can happen)

Try to reduce sugar. Yeast thrives in sweet environments. Salt, as a preservative, inhibits yeast growth.

Thanks for the advice!

By the way! Then I accidentally found out why a loaf (kolobok) gets lost in one corner! This is the non-horizontal surface! Sometimes just turning the stove 90 degrees along the axis already helps!

Dispenser in place. Size L, crust L.
This is what L looks like on a low yeast program.


Rose well, delicious. And the roof? What's wrong?

Rose well, delicious. And the roof? What's wrong?

Put water (liquid) 10-15 grams less! And there will be happiness!
Size L is too small IMHO. It's like an aquarium. The larger the aquarium, the easier it is to handle! The ecosystem is more inert and is much less influenced by external factors (more precisely, their influence is hardly noticeable).
so it is with bread. For 400 grams of flour - 10 grams of water is 2.5%, and for 500 it is still only 2%. like that in everything. and with yeast, and with sugar, and with baked goods (temperature influence)

[$ vetLana]

$ vetLana, Svetlana, so I sometimes get a lopsided one and I don't like it.
maks592, Maxim, and your bread is just handsome.

so I sometimes get a lopsided one

And sometimes I just drag the kolobok at the end of the batch (65 minutes before the end of the PROGRAM) by hand to the middle! There is still 15 minutes left before baking and he has time to rise! (about the time I could lie a little. More precisely, it will be after the LAST hugging)
But I still noticed that if the HP is on the table perpendicular to the wall, then the bun will get stuck in the corner, and if it is oblique, then the bread is even! Feng Shui? just HP's back to the north!

But this should not be so, in order to level and lay, drag the bun. HP is still automatic. I’m not very happy with this.
In my old oven, there was no such problem at all, always even bread, though there is a square bucket.

[Maxim]

This is the non-horizontal surface!

I have a gender bias in my apartment.
It's a shame if there is a problem with small baked goods
Maxim, did you bake small bread?
Is it XL size?

This question is generally not entirely clear to me ... level-level, feng shui-feng shui .... but the dough seems to stick to one side of the bucket when kneading. My stove even creaks when kneading if I put the bucket on the wrong side ... I don't know why (although the techie himself). Expand 180 degrees and it stops ..
In general, on small volumes of dough (400 grams) such a situevina with a "blockage" of a kolobok is often found in me, but with a flour weight of 500 grams or more, it is no longer there.
When the dough rises, its volume is enough to roll itself back (it rolls back) to the middle of the bucket. It fills the free space, as it were, by increasing the volume during proofing. IMHO.
My advice is not to bake small loaves.
Ufff ... sorry for "a lot of bukaf"
PySy: pictured size "L"

I always bake bread for 400 or 300 grams of flour, there are no blockages of the kolobok. And before I had a bread maker of another company - yes in it, yes, the bread turned out to be crooked.

[Campanella!]

But this should not be so, in order to level and lay, drag the bun. HP is still automatic. I’m not very happy with this.

Automatic mode is, of course, good and convenient. But after a while, you want something else. In the end, you select this case for yourself and, it seems, you are already fixing on it. Bringing the manual control of the bread maker to automatism.
Three years ago, I adjusted the recipe for rye bread from Rina for myself, adjusted it ... and came off far enough. It turned out that you can declare the type:

Campanella! Composition by Nikollo Paganini, arranged for piano by Franz Liszt.
In short, the artistic director and conductor is Countryman. But I don't pretend to have my own recipe.
So here watch my hand.

With one amendment already today. The baking time is now 50 minutes. At first I liked him more baked, then I began to like him looser ...

[for yourself]

In the end you pick up this case for yourself

Here, golden words !!! I need, for myself - I poured food into the bucket, launched the program and did not approach the HP until the end.
Of course, I am not such a baker, not to the core. Therefore, I want to have delicious homemade bread on the table without unnecessary troubles.
Taia, I did not recognize you by your new avatar. That is, you never correct the bun?
Maybe if the bun is very tight, that's why it turns out to be overwhelmed on one side?
What is this complex science, baking.

Today I bought fresh yeast. The funniest thing was how I bought them. We drove into a store, such as a market, where we buy chicken everything. And in the grocery section, I started asking if they had instant yeast. No one had such, and I ask one woman if they can have fresh ones in their store. And she shouts to her neighbor - Ver, does Zina have fresh yeast? There is faith in the answer. Show me the direction where to go to Zina. And I started looking for Zina. Zina found herself in the department with cookies and sweets. Looking into her eyes, I asked - Are you Zina? Received a positive response. And when asked about the presence of fresh yeast, she took it out of a small, invisible in the department, refrigerator. There were packs of 100 grams and 1 kg. When asked why don't you put it on the window, you can't buy yeast if you don't see it on the window. She replied to me that why put it on display, all buyers already know that she has yeast, everyone comes and buys.
But I certainly would not have guessed in such a department to ask about fresh yeast. And now I also know that Zina is brought in fresh yeast on Monday, Wednesday and Friday. Tomorrow I will try to bake bread with fresh yeast, from Zina.

[Taia]

I also always bake at 400 grams, size M, light crust. Bread turns out to be lumpy only with jambs of flour-liquid proportions.
Here is the latest product. The Slegonets were blown away.

Max, the coolest thing is that my stove is perpendicular to the wall, but with its back to the north. Again
Taia, Tamar, and it is true, is unusual without your Bird-eyed. And again

MMM, I have crooked bread, if it is complex, that is, a lot of different flours, bran, and even then only when I put such bread overnight. But when I am near and can control the bun, then it is beautiful.
And the dispute over whether the machine is more correct or not is about nothing for me. These are two different things. I think you want to do something complex and exclusive, track each stage - please use your pens. You just want to feed your family with bread made from flour, and not from household chemicals mixed with broken glass and rat brags, bakes in KP. I like to cook in manual mode, it's also great. I choose all three options for myself, or all five
But for what I shove my bread maker, I don't even know
Where the place was, it lives there, that is, on the windowsill.

[$ vetLana]

$ vetLana, Bake according to recipes from the forum, adding a little more sugar and salt, use a scale, only measure water with glasses.
to start here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0
then https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0
or https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

Rose well, delicious. And the roof? What's wrong?

The water balance is simply more disturbed than necessary, see how to fix it above.

Here is the latest product. The Slegonets were blown away.

If you look at the cut of the bread, you can clearly see that it is LUXURY. not tight. I also pointed out this reason. That the bun rolls back from the wall.
Which, by the way, can be seen on the side of the bread! from the place of the cut (from the bottom of the board) rays go up to the right. Higher and higher. I counted three. I believe that these are exactly the traces of the "rollback" of the kolobok.
If the dough is dense, it (apparently) cannot roll back when it rises! Its density is enough to hold / maintain its shape in an upright position. Which also partially confirms the theory regarding the jambs of flour-liquid proportions.
Woooot!

[screw-up]

Whoa, damn it, screw-up! I wonder what other conclusions have asked for you ...

What a fkuuussnyyy bread probably turned out!

and my bread is always even ... there is nothing to even talk about in Temko ...

and my bread is always even ... there is nothing to even talk about in Temko ...

Smiled!
You still have a chance to talk. Newbies often ask questions here. There is always a topic for discussion.

and my bread is always even ... there is nothing to even talk about in Temko ...

To spit .... Over your shoulder! Not?

[maks592]

maks592, already, three times, as expected, and on a piece of wood too

Can butter, if indicated in the recipe, be replaced with vegetable oil?

Easy! Only the taste will change a little. And increase the liquid by 5 ml, since there is whey in the butter.

already, three times, as expected, and on a piece of wood too

And then there were precedents!

[tana33]

tana33, I, as a beginner, will be glad to hear the advice of a person who succeeds "as it should".

Another question: why is dry milk indicated in the recipe, can you use ordinary milk?

[$ vetLana]

$ vetLana, I, too, in the first place, everything happened, and then somehow it got better, I studied all the necessary Temki, sometimes I beat my head against the wall (a couple of times not more), and shitooooo ... like clockwork)))) mmm, knock knock knock. ....

[tana33]

Why is milk powder indicated in the recipe, can you use regular milk?

Powdered milk has a completely different taste (personally, by the way, I don't like it) and the fat content is different.
Perhaps the fact is that flour reacts differently to milk and water. You need more milk than water. 500 grams of flour requires 350 ml of milk + butter (it also has liquid), and 320 ml of water. There is sugar in liquid milk (I don’t know in dry milk), but most likely because of its taste. The taste and smell are completely different. With liquid milk, both the smell and taste are much nicer, especially if the milk is not UHT and unnormalized (real).
All this is IMHO. there is no exact answer for me. I always use liquid now.

In general, I am with tana33, I completely agree! with time, your ass will feel what and how to do it!

Another question: why is dry milk indicated in the recipe, can you use ordinary milk?

You can, you just need to revise the proportions, however, you have already written it. And you can also use a dry milk mixture, the one for babies.

I tried a new recipe for French bread with the addition of rye flour. Yeast - SAF moment, Flour - Makfa and whole-ground rye Garnets.
It turned out great. Did exactly according to the recipe from the book.