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

[Micha]

Micha, so it seems to me that this is a razvodilovo, before I bought it in an M-video, in something similar, with a name about bread, I ordered it - the price there was very tempting, but they called me back and said that Panasikov was gone now, but here there are other good HP ... in general, I bought it for a stock in M-video. Many of us have passed through the sites of trickery, but we know that we need not to be led astray from the "path of the true", but those who have not read the bread maker can easily be seduced by something "leftist", especially those who buy the first hp

[Evgeniya]

I'm sorry. My RUN tablet decided to convert to TAKE.
THIS IS CORRECT:

Evgeniya, if they start sniffing other HP, run from there. It means - razvodilovo and they don't have Panasiks.
We already know such cases.

They called me back! The only thing that was asked was whether I know that the coating of the Panasonic bucket has changed? I replied that I heard for the first time! They said that they would quickly climb ... They asked if they discussed the model, if I knew about it ... yes, I discussed it at special forums ... No, they did not offer anything in return, only about the bucket, although they confirmed that it had a diamond-fluoride coating. .. I was worried about something, why no one knows about the site? Or maybe there are some left buckets / bread makers ??? I have nowhere to buy. Internet only. What to do? Refuse? On Monday they promised to bring it by courier ...

No one has complained about the coverage of the new Panas, I think they are lying in the store .... Wait, look ... I would be glad for you if Panasik is brought in cheaper. I hope you have not prepaid? Well, I doubt it

[Micha]

Micha, for information: my 2511 bucket weighs 705 grams.
Third Party Courier?
Can I check HP with him?



There is still time until Monday.
Do not worry.
Give a link to the store. I can not find him.

Yes, colleagues, you were absolutely right! Five minutes ago, they called and began to offer credit cards, dropped ... literally afterwards they called back from the store and said that, unfortunately, Panasonic was all defective. The next delivery in three weeks .... nothing was offered in return ... well, in short, it looks like I'm like Valberis to Christina ... That's the point of this whole scam ??? Selling credit cards ???

[Evgeniya]

Evgeniya, yes, another HP and credit, freaks, one word. But we all jumped on this rake

Why is the dispenser scary? He lives with me, does not interfere in any way. I don't even think about him. There is and is.

And the dispenser does not bother me in any way. The roof of the bread is normal, nothing slips anywhere. I use the dispenser only when baking Easter cake. And this is very convenient. The rest of the time it is in place in a closed state.

All! I ordered it on the WB! I listened to experienced people, so the choice was made in favor of 2511! Thank you all for your help in choosing! My beauty will arrive in a week! White, sleek - I hope that I will love her as passionately as my beloved beloved Xiaomi multicooker and outwardly they will look normal in a pair! (Eh, when Xiaomi Bread Makers will already be doing ...) In general, I'm waiting for Sonya!

[Evgeniya]

Evgeniya, congratulations on your choice! I myself look at the siomish multi, but as long as my 01redechkas are alive, I will be faithful to them

congratulations on your choice!

Thank you, I am sure that I will not be disappointed in the choice!
And about Xiaomi ... I was also faithful to my Marta - she seemed perfect to me, the only thing is a little bit large for me, but she cooked amazingly! With the advent of Xiaomi, Marta gradually faded into the 2nd plan, and then completely moved to her relatives in St. Petersburg ...At first it was difficult to understand this mysterious Chinese gadget, I liked only its outer shell - minimalist and laconic design, very high-quality assembly, streamlined smooth shape and, of course, a fantastic thick-walled bowl with some kind of indestructible coating (as it was called on one forum - very fool-proof gadget-figs in it that you spoil!) ... it turned out that all ingenious is simple, really simple! When I understood the ideology of Xiaomi - simplicity and conciseness - that's when we became friends! Here I dream of HP - so that in design and quality it would be like a multicooker, with the same bowl, with a minimum of buttons (and there are a lot of them and you don't really need it - kneading, raising, baking, but so that each process can be adjusted in time and temperature and also be able to set their sequence and be able to skip unnecessary processes for a specific task), and, of course, it would be great to manage the process from the phone! More is real and nothing is needed ... Dreams ... Sorry if I wrote something off topic

Finally my Lady Sonia arrived! I took it from the hospital in a whole factory sealed in polyethylene. It can be seen that it was not opened. They warned that you can inspect the goods only after payment, HP cannot be returned! Only if the marriage! But I didn't wait so long for her to return her. Naturally, I did not open it at the point of issue, and the marriage, as I thought, could only come to light during operation. In general, they brought home, quickly unpacked, rinsed the bucket-shovel, and to work! I didn’t even consider it, once - I urgently need a rye starter today, so I decided to speed up the process and make the dough in KhP! I quickly threw in all the ingredients, including the seeds in the dispenser, turned on 21 programs (rye dough) ... And silence .... And then I realized that I had to use dumplings (if fast)! In short, the temperature was equalizing for about 50 minutes ... then the kneading finally began! Kneads perfectly (I have 150 g of sourdough, 300 g of rye flour, 150 wheat and 300 g of water, salt, malt, coriander). Wait, when will the dispenser click? Interesting...



While she was kneading, I saw a defect - a dent between the connection of the roof and the main chamber!

How so? Upset of course! The price is considerable, but how will the stove behave in the future when heated? Will this connection creep out? So what to do? Is it worth bothering or not paying attention?

While she was kneading, I saw a defect - a dent between the junction of the roof and the main chamber

My stove also has an unevenness in this place. Now the stove is in operation, it is inconvenient to take a picture.

[$ vetLana]

$ vetLana, that is, will not affect the work and will not disperse anymore? I have it on both sides, on the other a little better. How long have you had a stove?
And here's another question - was the dispenser not supposed to turn on for 21 programs? (Rye dough). Something did not turn on ... probably should not ... Well, nothing, we are not proud people, we will mix with handles! I kneaded the dough perfectly, but it seemed to me that the dough was too warm! Somehow not familiar ... And what temperature of the dough should be after kneading in HP?

[Evgeniya]

How long have you had a stove?

4.5 years.
If the program name contains "with filling", "with raisins", then the dispenser will work



Evgeniya, look at the instructions, everything is written there.

on 21 programs? (Rye dough).

The dispenser does not work in this program.

[Micha]

Micha, Evgeniya, as a result?

[$ vetLana]

$ vetLana, the result is normal (considering that the flour was also new to me, usually the Magician, and here is Ryazanochka). I did the kneading in KhP (as I wrote above), I was afraid that the dough would not rise, as it seemed that after kneading the dough was overheated (it was very warm), but I was worried in vain! From one batch, I baked two loaves weighing a little more than 400 grams each in the oven in an aluminum baking dish a little less than L7.







I did not like the structure of the dough on the new flour, it turned out tough. If I did it with my hands, I would feel it, but in principle, my hands were resting, Sonechka worked well!

[Micha]

Micha, it turned out great!

but in principle, GUD, my hands were resting, Sonechka worked well!

Let the hostess work and please!

I want to try the machine.Looked-the longest French cycle, a little shorter dietary with raisins. Girls, at what minute does the dispenser in the dietary one with raisins work and at what minute do you need to remove the scapula in order to avoid an extra last crush? And will there be enough baking time (I usually bake for an hour: 10 minutes at 250 degrees, 50 by 210)? The sourdough is strong, I have rye 100% moisture, well, I'll add more wheat (50/50) and seeds

[Evgeniya]

the dispenser in the diet with raisins works

Evgeniya, I have a recorded program 8 - 3 hours 43 minutes.

at what minute do you need to remove the scapula

I do not know

[Evgeniya]

Evgeniya, in the French mode, the last "obmin": "I have 2h25min before the end of the program", I looked for this in my recipe for "French baguettes". And when the penultimate one I don't know

In the "French" mode, the first workout is 3 hours 30 minutes before the end, but this is when the temperatures equalize for 40 minutes. If there is more, then the latter will remain in time, and the rest will move

[$ vetLana]

$ vetLana, Mandraik Ludmila, Irinap, girls, thanks for the consultation! I did not have time to play on the weekend, until I figure it out, on the weekend I will experiment (after work, there is already little time left, but the process will have to be controlled at first). I realized that the time shifts depending on the temperature equalization, and that the dispenser turns on at the 8th prog before the second batch (or, I don’t know, how to call it correctly). In any case, pull out the spatula after the dispenser, and in the case of the French one, immediately after mixing. I'll think! And so, it seems that with the leavening rye dough I will still come to the algorithm: knead the dumplings-remove the scapula-proofing-baking ... But your own rake is more interesting than others (it's a pity you can't put smiles, the text will be lost-hee-hee, shorter)

Girls, I have a different bread maker. I am your guest, but I dare to ask, otherwise I often see a mention on the forum, I would like to understand. Why lengthen the last proofer by removing the shoulder blade? What does it do? can I do that too?

[teara]

teara, this is for sourdough rye bread - such a dough will not have time to rise before baking, and rye sourdough dough does not need a large number of strokes, but it takes more time to prove.

I bake with low yeast. There is ALWAYS the last warm-up at 2.00. That is, 2 hours to rise and bake.
Thinking out loud

And so, it seems that with the sourdough rye dough I will still come to the algorithm: knead la dumplings-remove the scapula-proofer-baking

A good option .

I bake with low yeast. There is ALWAYS the last warm-up at 2.00. That is, 2 hours to rise and bake. [/
An interesting option! It seems quite optimal! I will definitely try! Thank you!

[Evgeniya]

Evgeniya, it's not for rye. There are a lot of wrinkles - only for white or gray bread.

I bake with low yeast. There is ALWAYS the last warm-up at 2.00. That is, 2 hours to rise and bake.

An interesting option, in my opinion it is quite optimal! I will definitely try! Thank you!

[Evgeniya]

Evgeniya, Only the Rye program is suitable for pure rye bread. There is one batch.

it's not for rye. There are a lot of wrinkles - only for white or gray bread.

Everyone is happy with the rye program, but, as I understand it, for bread with industrial yeast. There is very little time for proofing for a starter. Or is it enough? Worth trying? Well, I don't use industrial yeast, I don't like it. At room temperature, I usually need about three hours for the first proofing, and then another one and a half in tins and an hour for baking. In the heat, of course, the climb goes much faster. Can it really work out? How much is the temperature during proofing? Interesting

little time for proofing

Many people use the service mode for proofing. See page 1 of the topic.

[$ vetLana]

$ vetLana, yes, I read about the service mode. I just don't quite understand, but why is he? After all, there is just kneading on dumplings, and you can just stand it in HP as long as you need, and then turn on the baking?

but you can just defend in HP as long as you need

If you are satisfied with this option, then, of course, you can. In the service mode, the stove is heated. The dough will rise in a "comfortable" condition.
And, if you turn off the stove after kneading, the temperature will drop.

In the service mode, the stove is heated. The dough will rise in a "comfortable" condition.
And, if you turn off the stove after kneading, the temperature will drop.

And, I realized, in the service mode, "warm" rise! So Yes! But I like the quality of the bread better at a lower temperature and a longer proofing time when the dough rises slowly. Let it take longer, but the result is worth it! Although, I'll start using Sonechka, maybe I'll change my mind! Need to try! And, perhaps, I will do the first bread like this: knead with dumplings or rye, I will give you an hour and a half to rest, and then I will turn on the rye program - everything seems to fit! It should be super! Oh, would rather the weekend!



And one more stupid question - girls, how much dough can you knead in 2511 at a time? Can I 2 kilograms?

[Evgeniya]

EvgeniyaI don’t think such a tiny spatula can handle such a volume of dough



And what does the instruction say on this score

How much dough can you knead in 2511 at a time? Can I 2 kilograms?

The instructions indicate the maximum amount of flour. Definitely not 2kg, as I understand it, up to 1kg of dough. It won't mix anymore and the motor can be burned

The instructions indicate the maximum amount of flour. Definitely not 2kg, as I understand it, up to 1kg of dough. It won't mix anymore and the motor can be burned

Yes, I understand, it is designed for one standard loaf! This means 0.9-1 kg! Dumplings are probably less tight after all

Dumplings are probably less tight after all

For sure. The instructions contain recipes, and there you can see the maximum amount of flour you can use on this program

It became unbearable to wait until the weekend - at lunchtime I decided to knead the dough. As they say, hurry up, make people laugh. This is about me! My recipe is the simplest and one of my favorites - bread for 1-2-3 (1 part sourdough-2 parts water-3 parts flour-salt 2% of the total flour in the dough). I measured it out on the scales and poured / poured it into the bucket in sequence:
Rye flour 250 g (since yesterday it seemed to me the dough was very tight on Ryazanochka flour, new for me, then I poured rye flour 20 g less-230
Wheat flour 200 g
Rye sourdough 100% moisture - 150 g
Salt - 11 g
Kvass wort-tea spoon (15 g) + water 300-15 = 285 g
When everything fell asleep, I realized that I had forgotten to put the spatula on! In general, I stirred up the slurry, put in a spatula, turned on the kneading on dumplings. It seemed to me again that the dough was very tight - I added 20 g of water first, and then another 30! I decided that I would compensate with seeds, if that ... I shouldn't have done it! After kneading, I left the dough just in a non-working HP (it was at 13-45). I came running from work at 18-30. Directly to HP. The dough was well spaced, did not fall, but it turned out to be watery. I took out the dough, washed the bucket (just in case) and poured 1 tablespoon of vegetable oil (I forgot it right away, since I had never added oil to the dough before, and suddenly it will burn without oil?). In general, I put the dough back on the butter, poured 50 g of seeds on top, although I already understand for sure that the roof will fall, too much water ... I switched on the 9 rye program (of course, I forgot to choose the size of the loaf and the color of the crust). I did not take out the spatula, the seeds must be mixed in! In general, I don’t know what will happen. Preparing for the worst, hoping for the best! I'm waiting! By 23 there will be bread in any case, but we'll see what kind!




Kneading on program 9 (seeds mixed)




After kneading, I immediately pulled out the spatula, it will rise, I don’t know! The batter is the crow itself! But now I will not lift the lid any more, of course, I will not see the finished result after baking





Well, comrades, with the initiative of me! Tatata is there! Happened! The roof, as expected, sagged a little (quite a bit), but otherwise, very well! The crumbs are delicious!












The stove is a miracle! Abaldet! Rye prog is just fire! Girls, thank you for recommending this particular HP model to me! Next time I will try to bake according to my original recipe without additional water, without additional proofing and without additional kneading - purely on the rye program! Looks like my sourdough and Sonechka won't let you down! Who cares - the original recipe (true for the oven) of my bread for 1-2-3 was published in the topic about bread with sourdough: Bread for 1-2-3 (variation - with rye sourdough with flax and sunflower seeds)

[Micha]

Micha, well done you with the stove, cool bread and nothing that the roof is flat.I almost always get pure rye with an even roof, because if the dough is made thicker, it is heavily mixed, you will help swing with a silicone spatula

The non-roof still sagged, as expected - the seeds saved the situation a little, but this did not affect the taste of the bread! The crust is thin and crispy, the crumb is not bad, rather porous, baked well, not crumbly, it cuts normally, despite the fact that, contrary to my rules, I cut it while still warm. I got the crust right away! Delicious and crunchy! Super! Next time it will be better - I won't make such "jambs" anymore!

Very beautiful cut, "stupid-stupid", feast for the eyes!

[Mandraik Ludmila]

Mandraik Ludmila, I like your expression "stupid" -super so much! It's just a recipe so ugly simple, win-win and fool-proof - it's hard to spoil it!

[Micha]

Micha, beautiful bread, hurray! I, frankly, was afraid that it would not be baked, and he was a feast for the eyes. Against this background, that it has slightly stood still does not count at all

[Irinap]

Irinap,
Girls, I am so pleased that you worried about us and your very useful advice! Thank you all! We will try and show sometimes our little achievements!

Good for all! From a beginner. For about a week I have been mastering 2512. The question arose (I tried it with a search, but the keyword "dispenser" produces no less pages than this topic)).
Tell me pliz - should a larger dispenser close itself? Or manually? I'm trying the cake, here's a dispenser and something sagged.
Thanks for any answer.

manually

Manually