Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Yasna]

Yasna, the dough can be kneaded with a planetary mixer and then used for everything. But drive the oven in such heat! Never. I love my stove very much.

[Yasna]

Yasna, dancing with tambourines only with pure rye bread, and then having stuffed your hand does not cause any difficulties. And this is the fastest bread!
Very good choice, Panasik is very convenient!

Super, girls, very happy, thanks for your help! Ran into recipes

Today I replaced the old lady SD-257 with 2512.
The cat will no longer have the habit of sleeping next to a warm stove. The yeast dispenser alarmed everyone in the apartment. Although I read about him, I had no idea that it would be SO loud.

The yeast dispenser alarmed everyone in the apartment. Although I read about him, I had no idea that it would be SO loud.

well, he doesn't shoot all day, the cat must survive 4 clicks

[jawar]

jawar,
of course he will survive! but he will not sleep near the bread machine, which he did for 6 years.

SD-257 at 2512

Congratulations.

4 clicks the cat must survive

I feel sorry for the cat

but he will not sleep near the bread machine, which he did for 6 years.

I feel sorry for the cat

I also feel sorry for the cat, I just bought 2511 because of this rumble, the dispenser for additives rumbles the same, but only for specials. programs, and I rarely use them, but I jump every time

[bolt]

Oops! ..

sleep near the bread machine, which he did for 6 years, will not.

And why then did they take the 12th model? !!!!!
Here, only the lazy did not write about this bolt... (I apologize)
For me, my cats also are important like any family member!
I will not in any way begin to cause them discomfort ...
Congratulations, of course, on your purchase, but ....



Come up with a new "couch" for him ... the same warm and cozy, poor fellow ...
Buy for example slow - cook compotes from dried fruits. Nice thing, I'll tell you. I'm hooked specifically!
CoNpot is brewed every night!
And the warmth from her !!!
And she doesn’t fly a bit!

Hello. Panas 2511. Please tell me, they baked white bread at 03, quickly in 2 hours. It turned out very tasty. But the question arose: the crusts are crispy, crispy and ruddy (sides and bottom), but the top is pale. Why? Am I doing something wrong or she will not be lean?

Did you forget to set the "Dark" crust mode?

Did you forget to set the "Dark" crust mode?

I bet the average. And these modes are for the top crust? I just thought that for everyone (

[krona44]

krona44, it will not be lean compared to the side ones, because there is no ten in the HP lid. This is more noticeable in the "fast" mode. Try it on Basic. It turns out, though not so roasted, but a tangible crust.

Better not to use fast programs. The crust is most delicious in French.

As the girls have already written, the upper crust is always lighter than the lateral and lower ones. The top is crispy only in Krustin.
I bake on a medium crust, the top crust is always thin and tender, wrinkles a little over time, but everything suits me

Do not invent any kind of upper heating elements and Krustins. My crust is the same color as on the sides


If you want even more crispy, add sugar.

And I also do not advise using the "fast" program. Only "Basic".

If you want even more crispy, add sugar.

Or milk, eggs.

You can also "or".
But why transfer eggs? It is quite enough to increase the sugar into the liquid.

[Wit]

My top crust is always lighter, but I don't use sugar, but only honey, and I don't put a lot of it. Perhaps this is also a feature of my stove, the truth is not much lighter Wit, but in your photo the sides are brown in places, and the top is yellow.

Look more closely, the side was flashed in only one place. And so everything is the same. I don't add anything - everything is according to the recipe.

On my five-year-old oven, the crust fries harder than on a new one. at., which was not exploited.
I immediately noticed this when I started baking bread in a new oven, Teng is new, fries weaker.

It is quite enough to increase the sugar into the liquid.

But then the bread will be too sweet ((Here, most likely, it is necessary to do it on "long" programs. Now we have launched rye-wheat bread in the French mode. Let's see what happens ...

Hello. At the moment of Baking (Panasonic 2511, mode 04), the electricity was turned off. An hour later they turned on. How to bake bread without kneading?

[krona44]

to bake bread, without kneading?

krona44, Put the baking program on the program and bake for the expected time.



12 program, minimum time 45 min, but you can turn it off earlier

I understand that I was already late, but for the future, the model 2511 has baked goods, this is a 14 program and a minimum time of 30 minutes, it can be adjusted with arrows

Good evening. I bought myself a SD-2510 stove today (it's time to change the previous one) at a tasty price ...

I looked at the instructions. And somehow I got confused ... Tell me please.

This is not the first bread maker (there were different ones before it). But in all the previous ones, the order of laying the products was the same - first, liquid, salt, sugar, then flour and yeast on top. And here - on the contrary it turns out necessary? Yeast first, then liquid, then flour?

[Elena]

Elena, Yes. So the oil seal wears out less. After all, the products just lie in the bucket for at least 30 minutes.

[Elena17]

Elena17, the order is as follows: yeast to the bottom, then all dry ingredients, then liquid.
This is important for those programs in which there is temperature equalization so that the yeast does not work ahead of time.
(It is more convenient for me this way: yeast (if dry), then all types of flour, bran, then, if the recipe is required, semi-liquid, such as cottage cheese, mashed potatoes, etc., then a liquid in which salt, sugar or honey are dissolved, powdered milk, if necessary, an egg. And then butter.)

Got it. Thank you

[NatalyaB]

I do the same as NatalyaB: yeast - flour - liquid with salt and sugar dissolved in non-salt - sunflower oil.

I'm not so
First, I pour half the flour, then everything is liquid, then the remaining flour and yeast on top of the hole. And I am so accustomed to the yeast from above and the omentum from water is not harmful.

On my five-year-old oven, the crust fries harder than on a new one. at., which was not exploited.
I immediately noticed this when I started baking bread in a new oven, Teng is new, fries weaker.

The same story: old 255, she is many years old, already lives in the country, for a long time I put only a light crust, otherwise it overcooks. And the relatively new 2502 works as standard on a medium crust.

Some even make a bookmark in three parts. 1/3 flour-yeast, 1/3 flour-liquid-sugar-salt, 1/3 flour-sunflower oil. The same eggs, only in profile.

And I'm so used to yeast from above

Is it so that you don't forget the yeast? Otherwise I see no point.

[NatalyaB]

NatalyaB, ripped off the tongue.

Is it so that you don't forget the yeast? Otherwise I see no point.

At the first hp it was like that, there is less dust, I like the liquid under the flour) If the water on top, it is more dusty, well, this is mine, IMHO) They wrote so much about the harm of water from the very bottom that I gave up, I do as my older comrades tell me - flour is below!

But about less dust under the flour - this is a good tip. Perhaps I will also sprinkle the liquid on top with flour. Good tip!

I do not know, in my new 2511 the sequence of the bookmarks is written in the recipes: yeast, salt, sugar, flour, water. We tried the other way around - they didn't notice the difference. I would like to take this opportunity to ask you: I use Saf-Moment dry yeast (fast-acting). Can you replace them with Saf-Levure? Will there be a difference or not?

I used only Saf-Moment. Then he switched to pressed. I didn't notice the difference, but the price was three times higher. Now I do not know, but out of habit I take pressed ones, they are in bulk in supermarkets. Enough for 4 pastries, or even 5. I also took pressed Lux ​​- I also did not notice the difference, except for the price.But sometimes you can fly with them, the party comes out half-dead and the loaf suffers from this in size. I throw it away. not a pity, 5 rubles is not money. But in this store I no longer take a long time.

But sometimes you can fly with them, the party comes out half dead

I so flew with this Lux with Easter cakes this year Opara grew normally, and when it came to a hard test, it rose very badly.

Can you replace them with Saf-Levure?

Is it just dry? If yes, then they must be diluted with water beforehand and allowed to stand for 10-15 minutes.

Voooot, it's good that I didn't take them.
Minnnet the point! Sho means "just dry" and "they must first be diluted with water and allowed to stand for 10-15 minutes." ?? ?! Saf-Moment are also dry, but I have never diluted them with water (or anything else). I just poured the measure to the bottom, and on top of it, flour-liquid with sugar and salt, and poured in sunflower oil. The bread always turned out like in the photo above.

Good tip!

Tell us later if there is a difference or not)
I take the saf moment all the time, with pressed ones, the result is not stable, well, again, I have it)
Somehow the saf-moment failed. The bread with seeds didn’t rise, it was a brick, it didn’t rise, but it’s delicious even so. I thought a lot of seeds thumped. The second time on them I baked the same result with milk, but the bread is again tasty, although not the same as I had planned. So the stove is great! And with bad yeast, the bread turned out.

Good.

I would like to take this opportunity to ask you: I use Saf-Moment dry yeast (fast-acting). Can you replace them with Saf-Levure? Will there be a difference or not?

Yes, there is a difference, but replacement is possible. "Saf-Moment", when added, is mixed with flour, and "Saf-Levyur" is added to water (milk) and time is allowed for preliminary activation of the yeast, after which it is added to the rest of the ingredients. (Details are printed on the package.)
Regarding the amount of yeast, about the same, in accordance with the recommendations on the package, but I add "Saf-Levure" a little less, since in my opinion they are "stronger" and with a more pronounced yeast taste and aroma.
When preparing bread in a bread maker, one should take into account the time to equalize the temperatures, which takes from 30 to 60 minutes, while the already activated Saf-Levure yeast suggests kneading the dough immediately, without delaying the time. You can use pre-mixing with further switching to the main program. In this version, I reduce the amount of yeast, since I do not like the obvious sourness in the finished bread. Basically, I just choose Saf-Moment yeast, which is immediately added to the flour.

Minnnet the point! Sho means "just dry" and "they must first be diluted with water and allowed to stand for 10-15 minutes." ??

Saf-moment is dry instant yeast. Saf-Levure is active dry yeast.

In the bakery craft, these types play the role of the main raw material in the production of bakery products. There are only two types of dry baking powder: active and instant instant yeast, and we will now figure out what it is. There are significant differences between them that determine the technology of their application:

Active - are round granules, before use they must be dissolved in water. The dissolution time is 12-15 minutes.
Instant - take its name from the English instant, which means "immediate". Produced in the form of cylindrical granules. They do not need preliminary activation, they are added directly to the flour immediately before kneading.

More details 🔗

I never used them and thought they were the same thing.