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

[Svetlana]

Svetlana, I once baked with the addition of old dough, but I did not put it in the freezer, I kept it in the refrigerator.

[Natasha * Chamomile]

Natasha * Chamomile, Natasha, how many days were kept in the refrigerator?

[$ vetLana]

$ vetLana, up to 10 days

Oh, a lot. Need to try.

[$ vetLana]

$ vetLana, Svetlana, but it tasted better for us when the dough stood for three days than 10. It just happened that sometimes.

the dough will stand for three days

(y) That is why I store it in the freezer, since I rarely bake. I'm afraid that it will stay in the refrigerator.

[$ vetLana]

$ vetLana.5-7 days is also good. And if you put it into the freezer, it seems to me, you need it to stand in the refrigerator for 2-3 days, acquire its taste and aroma, and then into the freezer. Maybe I'm wrong, but I would try that.

[Natasha]

Natasha, yes, that's right, there will be some taste, fermentation will take place during this time

[Marina]

Marina, yes, I understand that. If you freeze it right away, the dough will not have time to age.

[Natasha * Chamomile]

Natasha * Chamomile, ladnomarina, thanks, next time I'll hold it in the fridge for 2 days, and then hit it in the freezer.

... If you freeze it immediately, the dough will not have time to age

Pay attention to the dough that you store in the refrigerator. Flour is different. Examine the dough carefully, because the bran particles that are in the flour tend to quickly deteriorate and mold, which is expressed by gray and black specks on / in the dough.

[Svetlana]

That is why I store it in the freezer, since I rarely bake. I'm afraid that it will stay in the refrigerator.

Svetlana, maybe, as an option, consider a bigo or pulish? For kneading which requires no more than 5 minutes of time, mainly on the eve of baking bread. For the fermentation of the dough, it is necessary to hold it in a refrigerator or at a temperature of +15 C, depending on the recipe.

[Ilona]

Ilona, I am looking for an option in which on the second, third day after baking, the bread will remain as tasty as on the first day. Bread mix: 1) wheat sun + rye or 2) wheat sun + wheat cz.

[Svetlana]

Svetlana, Yes, I understand. In my opinion, biga and pulish just meet your requirements. In general, biga and pulish are similar to the "old" dough, and the taste of the bread mainly depends on the rest of the recipe. For example, I like the recipes of J. Hamelmann and R. Bertine, and also P. Reinhart.

I am looking for an option in which on the second or third day after baking the bread will remain as tasty as on the first day.

Of course, not entirely in the subject, but when I wondered how to keep the bread as fresh and tasty on the second and third day, it was in this topic that I was prompted to freeze it. Bake, wait until cool, cut into pieces and into zip bags. I take out as much as necessary, 20 seconds in the microwave and cannot be distinguished from freshly baked. Now my bread doesn’t go to waste. Unfortunately, I don’t remember who to say thank you to.

[Natasha]

Natasha, I advised it to freeze.
I am trying different options.
I like freezing. I tried cold fermentation, tasted tang jong and old dough.
But I bake on the machine in KhP, and I don't want to bother (I don't like it and that's it).
It also happens that there is no place for bread in the freezer.
Therefore, I need to find an option when you need a minimum of body movements. and maximum taste

[Svetlana]

Svetlana, it seems to me that it is optimal to let the dough age in the refrigerator for a couple of days and then in the freezer. So it will pick up taste and aroma, and will not peroxide.

Natasha, I advised you to freeze it.

That's who to say thank you !!! Thank you very much !!! For me, this is the best option, because yesterday's bread turns up my nose at home, but here it seems like it's just baked))

[Natasha]

Natasha, it was not me who came up with the idea of ​​freezing, I only use the experience of members of the forum

Girls, tell me how important it is to follow the rules for bookmarking products in Panasik. You must first dry, then liquid. And sometimes I do the opposite, as the recipe requires. Is it dangerous for HP?

[Elena]

Elena, I always start with liquid, everything is fine, to be honest, I do not understand what the "danger" can be in such a bookmark of products.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, I somewhere here on the forum (I don't remember exactly where ...) I read that you can ruin the oil seal if you first fill in the liquid. So I'm afraid now, but I break the rules ...



So Natasha, in another topic, answered me that it's okay. Thank you calmed down!

[Elena]

Elena, an oil seal under the rubber band, and we do not use aggressive liquids, there is no reason to worry, neither from the point of view of physics, nor from the point of view of chemistry. The people are reinsured

When the liquid is on top, when kneading from a bucket, the flour does not become dusty. The stove inside will be cleaner.

Interestingly, but I have the opposite: when the liquid is from below, it is less dusty. This is one of several reasons why I prefer pouring liquid at the beginning of the bookmark.

The topic "Panasonic 253" I look at is not relevant for a long time, so I'll ask here. Soon I will receive in the transport company HP Panas253 (used naturally). Upon receipt, I will have to check it and, if it is faulty, refuse to receive it. Teach me what I need to do with her, what manipulations to carry out?
There is, after all, some kind of service mode ... What to do with it?

[Granny]

Granny, I would turn on the Pelmeni - the scapula should rotate. The heating element should turn on on the Baking.
I won't tell you about the service mode.

[Granny]

Granny,
Elena, well, everything is the same as in modern ones. Turn on Pizza to see how the stirrer turns. Heat can be checked on Baking. Well, if you need a service mode, then in the 253rd it is done like this: -

1. Connect the HP to the network (if it was turned on in the program, press "Stop" and unplug it for a few seconds).
2. Put your fingers on the buttons "Program", "Mode", "Size" and simultaneously press all three. All symbols should light up on the display - this means we are in the service mode. If it didn't work out, disconnect the HP from the outlet and start from step 1.
3. Press the "Program" button - the HP will emit several "squeaks" and will periodically emit clicks - 3 seconds. and a pause of 30 seconds. The display will show "BAKE", "RAPID" After a while (5-10 minutes) they will become shorter and less frequent. The temperature of the ten will be about 35 degrees and will be maintained indefinitely.

4. To turn off the warm mode, press and hold the "Start / Stop" button. After that, HP is in normal mode and you can select the desired program. press and hold the "Start / Stop" button. After that, HP is in normal mode and you can select the desired program

Check if the dispenser is broken, if there are two stirrers, there is a smaller glass, the last mark is 200ml, if there is a measuring spoon, if the bucket is scratched. Well, in general, everything is the same as in yours. Good luck!

Thank you girls! So I will.

I received a Panasik 253, everything is in excellent condition, if it were not for the old model, I would have thought it was new. Only one incident (and when buying, I did not ask such obvious things) there is no spatula for rye dough, a measuring cup, a measuring spoon and instructions. But in general, everything is fine. I baked bread today, it came out, as always, in Panasiky superb.

[Elena]

Elena, congratulations on your purchase. There is rye in the new stove, it is rarely used. A glass is also enough for both stoves

Is there a rye bread program in model 253?

[Granny]

Is there a rye bread program in model 253?

There is. It seems all odd-numbered Panasonic have this program.



Granny,
Elena, congratulations! You can easily do without instructions. So the only difference with yours is that instead of Pelmeni, there is Italian bread. And you can pick up the measured ones, it's not a problem.
I personally have used a rye mixer for all the years only once, well, rye bread does not go with us, the maximum is 50:50, and then a simple one copes.

Girls, thanks, reassured!
And I don't bake pure rye, always half-and-half. So I think an ordinary spatula will do it. I have already picked up the measuring cup. I will use ordinary tea spoons.
Now I have become twice as happy, I used to have one stove, but now twoeeee!

[Elena]

Elena, well and good, and great! Celebrating!

Now I have become twice as happy, I used to have one stove, but now I have two

And my Panasik will go to the dacha, and then back. He is the only one with me

[$ vetLana]

$ vetLana, Svetik, and if you look after the second, eh? Maybe it will be more convenient, you won't have to carry it back and forth?

[$ vetLana]

$ vetLana, Svetik, and if you look after the second, eh? Maybe it will be more convenient, you won't have to carry it back and forth?

Lena, it is very possible that I will "mature" for the second HP.

Good evening everyone! I don’t remember where, but I came across some advice: for Panasiks with a dispenser for raisins and nuts, it’s better to immediately take out this dispenser and insert it only when we are baking on the raisin mode (03). Girls, is it true or what? I have been baking for almost 3 months without taking out, unknowingly. Tell me your opinion, please, otherwise I began to worry.

[Elena]

Elena, I don't take out. For 4 years on this forum and in this thread, in my opinion, one person has a broken dispenser.

In my 253rd on the 8th year it broke down, in the 257th (I have been using it only in winter for the last two years), while it has been holding for many years. I cannot take out the dispenser.

I can't take it out either. I have Panasonic for more than three years. It's okay.

I also did not take it out (and didn’t use it almost). And then I read the advice to pull it out and pulled it out. And there the sash that opens has dried up. I pressed a little and ... broke. For about five minutes I walked as if upset.

[Katerina]

And there the sash that opens has dried up. I pressed a little and ... broke. For about five minutes I walked as if upset.

Katerina, what a pity. My Panasonic 2502 also has a dispenser since 2012. I took it out only once when I bought it to wash and wipe it. I read here that it is better to take it out if you don’t use it, I decided to pull it out, but it doesn’t give in to something. Now I'm afraid to break it. I think now let it stand.

Girls, I took it out, looked at what hole was left for him and I think it's with such a rectangular hole and bake bread? And after all, the heat will go out there, and will not the plastic cover warp without a dispenser?

By the way, I also thought about it when I was going to take it out.)

Best the enemy of the good

for Panasiks with a dispenser for raisins and nuts, it is better to immediately remove this dispenser and insert it only when baking in the raisin mode (03). Girls, is it true or what?

I wrote this. And about the plastic part in the dispenser, which deteriorates from temperature, they wrote here more than once. In my opinion, our Natasha, Talia, does the same, I think this was her advice from the very beginning. So the dispenser lives on my table, it will live longer.

And after all, the heat will go out there, and will not the plastic cover warp without a dispenser?

There is heat-resistant plastic above the dispenser, because when the dispenser is triggered, its bottom falls out and remains open during baking, so everything is provided. But I put in some chocolate foil, just in case.

... But I put some chocolate foil, just in case

What is it like? In more detail, I didn't quite understand where to put this foil?

[Elena]

Elena, here is a view of a closed panasik

Here is the top cover open, there is foil under it

Here is the foil removed and the hole for the dispenser is visible