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

[kartinka]

kartinka, Marina, let it serve long and fruitfully.

[kartinka]

kartinka, may it always please

[Cirre]

Cirre, Irinap, girls, thank you, I will convey your wishes. I really hope that there will be a beloved assistant

People, temperature equalization is pure delirium. Who does not have Panas (the best of the best), you first need to shiver, flour, salt, sugar, liquid on top in a bucket and not turn on the program for at least an hour. During this time, flour gains moisture that it does not have time to gain in the case when the program is turned on immediately. This process of swelling can be compared to beans or peas soaked in the evening, and in the morning we cook soup.

[Yur]

Yur, I disagree with you, this is not nonsense, but this is not so much equalization of temperatures, although it is the same, because often the oil is taken from the refrigerator, water from the tap, and on all conons, it is more correct to start the mixing process, then when all the ingredients are approximately the same temperature ... And also the margin of time to lengthen or shorten the spread of the dough, depending on the temperature in the room.

During this time, flour gains moisture that it does not have time to gain in that case

Again, I disagree with you, without stirring, only a part of the flour is moistened with water, and swelling, as you write, does not occur in its entirety and therefore does not have a critical value. But in the program of all bread makers, not only Panasikov, the time for swelling is taken into account - a pause in the kneading after 5-10 minutes he starts kneading.

because often the oil is taken from the refrigerator

do you need warm? today poured chilled milk instead of water. the bread did not rise. what could be the catch? dietary regimen

I do not use liquid directly from the refrigerator, or I heat it up a little in the microwave (degrees to + 18 + 23), all the same, the volume of liquid is very significant and it will not have time to warm up to room temperature during the temperature equalization, and on a dietary one, moreover not very high proving temperature, so there was probably not enough temperature for the full development of yeast at the initial stage and, as a result, there was not enough time for the development of the necessary amount of yeast for the correct rise of bread. But theoretically other reasons are also possible.
And cold butter (20-25gr) for the total weight of the ingredients, the "piano" will not play, it softens itself during the temperature equalization.

Who has this oven: Panasonic SD-BT10P? Share a proven recipe, please.

[tascha]

tascha, if there are no owners of this HP, then enter the name of your HP in the Google search. Searching here is the instruction

🔗

There are bread recipes. Cook for them.
Google also has reviews on your HP and exchange of experience. Read it.
In modern Panasiks (for the most part) there is a small loaf of 400 g of flour, but it can be counted in 300. In your HP, you can bake only from 300 g?

Can you bake in your HP only from 300 g?

yes, I have instructions and recipes, but I would like, of course, real users. In the reviews on Google, the girl writes that she needs to adapt - this scares me.

[tascha]

tascha, take the simplest (usually the first in the instructions) recipe and bake. It should work out.
Read about the bun, if you haven't, to understand what the dough should be.

Read about the bun,

read nothing. just throw everything into the bowl. press the button. and ... ETOGES Panas. everything will be okay ....... once a friend was bitten by his own alabai. he shot me to me. say what for. let's give it back. found a man. he has about forty Alabaevs.came to him. say Alabai one-year-old will you take for free? says how much? I give him free .... he told me why? I say I bit the owner. he's pulling me up a T-shirt and showing bite scars. yelled well, what is it -Alabay! ..... Panas is an Alabay. everything will be okay ... bolder for the cause. I once did not get bread in Panas. because I forgot to put the kneading spatula in the bowl

[nathanael]

nathanael, I would not give such categorical advice.
You have to adapt to any technique, even the most beautiful one.
After another bread machine, Panas at first was not very happy and the cake was the first to fly into the trash can.
It was after reading the topic and advice of girls that the results improved several times.

Nathanael, I would not give such categorical advice.

come on. provided that the yeast is not 5 years old. everything will work out. p. from. I ran out of hopes. found biennials in the refrigerator. and everything worked out. a whole liter of dry finished today I say tsezh PANAS

Okay, then tell me, if I don't put in milk powder, will I succeed? The fact is that all the recipes contain powdered milk, a tablespoon, but I can't. 555555555555555555555555 5555

It will work out.

all recipes contain powdered milk, a tablespoon, but I can't.

yeast. flour. water a pinch of salt. tablespoon of sunflower oil. tea sugar. in this order. Pour water carefully. mustache.

Powdered milk is used as a dough improver and can be ignored. If you want, replace with the same amount of ground flax, but this is completely optional.

She baked bread with cottage cheese and beer.

My husband made beer and he had a yeast residue, almost 1 liter, well, I'm sorry to pour out the good, I put these leftovers in the refrigerator and baked bread on them, I didn't remember the exact grams, poured it on the eye, but approximately, for memory:

Curd 90g
Beer 160gr
Water120g
Wheat flour 1s 280g
Wheat flour h. 200gr
Yeast 1h. l.
Egg yolk + 1 hour l. whipped olive oil into emulsion

In general, I had a disposal, I put the cottage cheese on the table, the egg yolk remained after the marshmallow, that's all it went into action.
And I also have a new device, our girls Sveta and Galya gave me a cool "cutter" for the day of jam. And now I can fresh and not only, cut bread thinly and evenly, I just bastard how great it is

[Mandraik Ludmila]

Mandraik Ludmila, the crumb is beautiful! Home-brewed beer should be a miracle how good bread is

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka, well done, excellent bread. I'm glad I like the slicer.

Oh, I’m now looking for something else to cut today I cut pastila and hard smoked sausage, yesterday - cheese, and almost every day bread! Gorgeous bread slicer!
The taste of beer in the bread itself is not noticeable, plus I insured myself with 1 teaspoon of Finnish yeast, baked on the main one (program N1)

Tell me, the bread maker has been actively working for more than a year, is there any need for maintenance. Maybe something, somewhere to lubricate or what gaskets to change or something else ...

Periodically check with your hands how the shaft of the bucket drive unit rotates. The shaft starts to wedge from the coking of the lubricant inside the stuffing box, when flour gets there. You need to pay particular attention to this if you are pouring liquids first.
My shaft began to rotate hard after 2 years, during operation every other day.

[CrenDel]

Shaft starts to wedge

CrenDel, and the bulkhead of this unit and the change of lubricant will help? I also have this shaft rotates badly, the stove is 5 years old. I’m thinking - to strain my husband with a change of lubricant in the drive, or can we do it?

Will the bulkhead of this unit and the change of lubricant help? I also have this shaft rotates badly, the stove is 5 years old. I’m thinking - to strain my husband with a change of lubricant in the drive, or can we do it?

The lubricant of course needs to be changed. The Chinese love to save on everything. The first time I disassembled this unit 2 years after the purchase - there was little lubricant left in the oil seal, since part of it flowed down and represented a black muck.
After five years of operation, I would first check the vertical shaft play. If the backlash is sensitive, then this is very bad - it means there is wear on the shaft ...

[Anchic]

Anchic, read here, well, it is described in detail what and how to do Problems and breakdowns of Panasonic bread makers # 2259

Thank you. So, you need to buy lubricant and strain your husband. I only use a kneading stove. But all the same - without her, as without hands. Although there is a big Bosch.

I have had such a Bosch slider for 10 years already. It cuts everything. Jamon to a transparent leaf and thinly sliced ​​baked bread especially pleases!

People, I have no problems with dark bread. And here I decided to make a light one, moreover, I had no problems in the old scarlet, but here the top crust did not work out, it fell out. What's wrong? And yet, does everyone have a hard crust? I didn't have such a problem in the scarlet, I think I have such a stove or is it normal

Galya, write down the grams and the program on which I baked, but there may be too many reasons. For example, a lot of liquid

[Luda,]

Luda, baked exactly according to the recipe from the instructions.

The flour may be more humid, but now it is wild due to the rains. And how much did it fail and on which program?

I did it on the main, everything exactly by weight, as prescribed. I did it before the rains, it rained the next day.
After the scarlet, I can't reconfigure everything to it, I don't like the hard crust, if I put it in a bag, it becomes wet.

If only the crust has fallen a little, then for white this is normal. It has a more bumpy crumb at the top, and a thin crust. All the same, the shadows are located around, on the sides, and the top does not grasp strongly, there the crust is the thinnest, after cooling it seems to shrink. And the whiter the bread, the thinner the top crust, the more likely the crust will fall off. You can put on a dark crust, but this does not help much either. The bread itself does not fall through, and the crust shrinks, as it were.



Galya, you don't need a bag, but try to wrap it in a towel, and it won't get wet and dry

Luda, here you see how round Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 84

And for me it turned out flat.

And, still flat ... What yeast do you have, not old? What kind of flour?

Fresh yeast, I bought it with a specialist in the country. The flour is taken away.

It's strange, Galya ... And the flour seems to be not bad .. I seem to have everything with a convex roof, well, except for pure rye, but I don't bake it in panasik, I just knead it.
I can do it tomorrow, though I have White Tender flour and take a picture.
A flat roof is either underdevelopment of yeast, or the dough is heavy due to excess liquid, or the flour is weak at all ... And that's what you have, I really don't even know the reasons for the mulon, there may be drafts and something else that is difficult to keep track of ... ...



My husband once baked the very first recipe himself and he succeeded

I'll come tomorrow, I'll try again. I'll take other yeast. I bought them differently for trial

Well, keep in touch, I wonder what's the matter. I bake pure white, mostly French, but on the first prog I don't even remember when the white baked, everything is like gray, and even with cottage cheese
Tomorrow I'll play the standard recipe with new flour and see what happens.

Luda, here you see how round Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 84

And for me it turned out flat.

The roof of the bread may fall off due to high humidity, a little more water or, as they correctly wrote, wet flour. The best flour Makfa ever. But. Makfa may differ from batch to batch. IT is produced by several factories. It used to be super Stary Oskolskaya. Try changing the flour. And clearly weigh everything on the scales. BUT. Different flours take different amounts of water and different results. And it is better to take dry yeast (advice from a very famous chef (The result will be more stable.

I don't like the tough crust

Galya, what color of the crust do you put on 1 prog?

And I did not like Uvelka specifically. Once baked, the bread was not very good, and put it on another pastry, mixing it with the landowner Krupnov. The uvelka is heavy, very unusual.

Galya, what color of the crust do you put on 1 prog?

average

Galya, did you bake on a different flour? I have not been honored, my husband has not yet finished what is

Lyudochka, wound up, did not bake anything, mine were eating up the leftovers

Galya, and I already managed to dangle into the city and came back - the rye is almost over, and there is still gray

I baked my favorite bread on cottage cheese Bread with cottage cheese (bread maker) # 22

[Mandraik Ludmila]

Mandraik Ludmila, beautiful, fluffy bread you got
And I have a problem, well, not really a problem. We eat bread for a long time, it gets spoiled, I don't like to store it in the refrigerator. Less than two years (), as I decided to bake the starter, it may be delayed in storage. When baked, the smell was incomparable, but cooled down - it became the most ordinary smell, yeast fragrant by a lot. And even though I baked for 1 hour 10 minutes in HP, but still some kind of cool. Yes, on rye sourdough, and rye flour is 100 g out of 400 g.

Ira, I have not baked with sourdough for a very long time, but it is unlikely that bread will be rubbery with rye flour
Yesterday I baked pure rye, but I only knead in panasik, on dumplings. And I distribute and bake in a cartoon