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

And we all bake ... normally it turns out like that, as you predict, so it will be
This rye-wheat sourdough was cooked fully on automatic 10 French! Without my intervention at all

[Evgeniya]

This rye-wheat sourdough was cooked fully on automatic 10 French!

Evgeniya, great bread

[$ vetLana]

$ vetLana, I myself am surprised - the bread maker turned out to be better than I thought about it before - it surprises me every time, but I am very picky about my bread!

Tell me why the bread, when you take it out, is hard, I put it in a towel or in a bag, it becomes soft. But it pisses me off, in my old HP, I always pulled out soft. What is wrong?

Galya, moisture comes out and the crust becomes soft. Put "light crust" if you want to get soft. Do you need a soft one?



It also depends on the composition of the bread and on the program.

Light, light set, the same way. I do it on 1. The composition is standard.
And I also showed this kind of flour. I finally got my hands on her. I really liked the black bread on it.

🔗

I don't bake with extras.
I read about her. Lipetsk is doing this. Good feedback

Galya, well, I always have the same crust at first, I leave it under the towel on the wire rack, then it is usually still crispy, but not as much as right after baking.
My husband here without me baked bread without water, oddly enough, but the piece turned out to be delicious, as he put it "kurabye", apparently where butter and honey were absorbed into flour - the dough was kneaded, and the rest just warmed up. It didn’t even smell burned. But I didn't get to try-see

Good morning! So I got drunk! Received as a gift Panasonic, model 2512. I studied the topic in advance, but several questions arose. Please tell me, if the type of salt is not specified in the recipe, which one to use - fine or coarse? When kneading ordinary bread, my bread maker noticeably shakes when the bun hits the mold, is it scary to knead dough on dumplings in it or is it normal?

So I got drunk! Received as a gift Panasonic, model 2512

Congratulations !

type of salt, which one to use - fine or coarse?

I use coarse marine, previously dissolved in water. I also dissolve granulated sugar. Shore cover.

noticeably shakes when the kolobok hits the shape

Yes, mine is also.

[tertka62]

tertka62, Elena, welcome to our friendly company!

which one to use - small or large?

Personally, I prefer fine salt, it seems to me that this is less likely to scratch the coating of the bucket. But in general - a matter of taste, what kind of salt you use on the farm, pour this into the bread.

When kneading ordinary bread, my bread maker noticeably shakes when the bun hits the mold

This is normal, it should be, these strokes are basically the kneading process. And thick dumplings dough will beat harder, which is good, because it must be kneaded even harder than bread dough.

Thank you, Svetlana! But do you need to melt the butter or just cut it into flour?

Dear bakers, tell me, please! I got on the occasion white non-fermented malt. Somewhere in the internet I read that wheat bread tastes better with it! The husband put 3 tbsp. l instead of flour, everything else according to the recipe. The bread turned out to be sooooo beautiful, tall, with a thin crust. But ... Myakish came out sticky, stuck to the teeth ... We ate bread, but I don't want to repeat it. What did we do wrong?

Do you need to melt butter or just cut it into flour?

I always cut. When kneaded, it will disperse without problems.

Lost on occasion white non-fermented malt

White malt is an extremely active additive. It can be added to bread no more than 2% by weight of flour. I put even less - for 500 grams of flour 5-7 grams of malt. Bread from a bread machine is obtained with a more pronounced taste, as if there was a dough or a long proofing.
And if you shift it, it will be like yours - a sticky sticky crumb.
There is even such a concept - malted flour. When flour is made from poorly dried grain, which has already begun to sprout (which, in fact, is malt). You can't get good bread from malted flour either.

Svetlana, thank you very much for the science !!! We will correct)))

[Elena]

Elena, congratulations on your purchase!
I use coarse kitchen salt, grinding N1, like I dissolve Sveta in liquid, instead of sugar I always use honey. And I just put butter in a piece, while the temperature is equalizing, it softens and easily interferes with the dough.

And I don’t dissolve salt and for more than 2 years nothing. I use a large regular one.

[Irina]

Irina, I can see scratches, but I think it's more from caraway and coriander than from salt, but just in case, I still throw salt into the liquid. I have a bookmark: I start with a liquid, pour salt into it, honey there, then flour, dry yeast into the hole in the middle of the flour and butter, onto the flour on the side at the very edge.

[Mandraik Ludmila]

Mandraik Ludmila, I do not put it on at night, so I can add salt whenever I like. Either I mix well with flour, or at the end of the first batch.

[Mandraik Ludmila]

Mandraik Ludmila, Thank you. We have no friendship with honey - an allergy. They write in recipes that it can be replaced with sugar, how to do it correctly? Using the example of 1 tablespoon of honey, please tell us.

[Elena]

Elena, take 1: 1, I in recipes 1 st. l. sugar I replace 1 st. l. honey. And about the allergy to honey, you buy the wrong honey

And about the allergy to honey, you buy the wrong honey

Thank you! I tried different honey, my friends had an apiary, reaction not only to it, but to all beekeeping products. The bee almost died from a sting, barely pumped out.

[Elena]

Elena, I do not insist on anything, but read from my Temka, just my own observations, my husband and I are beekeepers.
Bees love honey # 30

[Mandraik Ludmila]

Mandraik Ludmila, I read it with pleasure, it's hard to disagree with this. But I can't eat honey since childhood, and this is the sixties, then it seemed the ecology was not as sad as it is now.

[Elena]

Elena, fields were treated with chemistry even then. But in your area it is probably not possible to find "pure" honey. Sorry, I'm off topic ...

[Buttercup]

Buttercup, and if you are allergic to pollen, there should be no reaction to honey either? This is such a slippery question.

Pollen is very allergic, there is no pollen in honey, it is evaporated nectar.

Well, experience shows that with an allergy to pollen, there is very often a reaction to honey. Yet the allergy is not to something, but to specific proteins. And whether they are in honey or not, you cannot do without tests. I know that sometimes a husband can eat a little honey, but he can also itch his throat on him. Therefore, he often prefers not to take risks. Honey after heat treatment does not cause allergies either to him or to his son (they are birch trees). I haven't painted honey to my son yet, I'm afraid.

The topic is still not about honey

There are proteins in honey, that's for sure, girls, unfortunately, there were no serious scientific studies on this topic, it's just our experience and my personal opinion. So far, our friends with allergies have not had a reaction to our honey.
But honey just has to tear the throat, this is a normal reaction without allergies. Therefore, when coughing, honey is not recommended, it only further irritates the throat.

Good day! For a year now I have been the proud owner of a Panasonic 2500 bread machine. According to the recipes from the book, it turns out great, I want to try sourdough bread, I ask you to help me in detail for this model, since I am not a specialist, or send it to the link. Thank you.

[Griha]

Griha, and what sourdough you are interested in - rye or wheat? Rye or wheat bread? And so, very simple! Kneading on dumplings, then proving the required amount of time (on average, it takes about three hours for rye sourdough), then kneading and adding sprinkles (more often by hand, but you can also turn on the kneading again), then proofing for about 1.5 hours and then - baking for 1 hour. This is one option. You have, as I understand it, no rye regime. You can try in French mode, for rye-wheat, there is the longest cycle of the automatic programs. I tried on this mode - not bad here Bread for 1-2-3 (variation - with rye sourdough with flax and sunflower seeds) # 19

Thank you! And the sourdough is added minus how much water and flour from the yeast recipe?

[Griha]

Griha, in the starter culture of 100% moisture the same amount of flour and water As a rule, I do not add sourdoughs more than 1/3 of the total amount of flour and water in the dough. Accordingly, if you take 150 g of sourdough, then subtract 75 g of water and 75 g of flour from the recipe (for example, counting on an average standard loaf, but you may have to take the sourdough for a specific recipe or smaller or larger size)

Thank you! I'll get together and experiment, I want to try Darnitsky.

[Griha]

Griha, I have a wonderful recipe for Darnitsky on sourdough in the oven. There is nothing to experiment, in HP for the simplest 1 option, which I gave. Link, if you want, in a personal throw off (on another resource). Just write me a PM so I can answer

Need advice. I want to buy b. at. HP to the country. Should you buy 256, 257, which are cheaper than 2501 and 2511? Or is it better to buy a newer model?

[$ vetLana]

$ vetLana,
Light, well, 257 have not been produced for a long time, you can buy electricity from your hands. At my dacha the 253rd, it has been working and I do not remember how many years. And at home-257, a bit younger than the dacha. Also no complaints. Matchmaker-257 has a modern one. He says that there is not much difference, just programs are switched on differently. If the 257 is new and cheaper, then take it without hesitation.

The province, because the yeast to buy the right problem. At one time, the Saf-moment was available, disappeared, there is a Saf-velor. Forum read, on this velor - directly polar opinions. And yet - are Saf-velor normal ?? (Having admitted that they were stored normally, the shelf life is until the summer of the 20th year) The question is regarding the bread in the bread maker 2512 ...

[Alexander]

Alexander, google - they must first soak for 10 minutes in water. That is, then it is better not to pour them into the dispenser, but into the water. While the temperature is equalized, the yeast will dissolve.

[Alexander]

Alexander, I also bake on PAF-levyure, pour them into the liquid, at the very beginning, while the time for "temperature equalization" is running, they are just activated. I have a model 2511

Anna and Lyudmila - Thank you! Into the water right away ... and they are there reptiles to multiply strongly, mode "1" in the stove, standing there lasts about 1 hour, will there be any trouble? ))) And on the package write what needs to be activated in warm water ...
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Please specify again - just pour the same amount into the water as in the recipe for instant ones, and you don't need to heat the water?

[Alexander]

Alexander, I do not heat the water, namely, that would not quickly go into breeding, I just take it at room temperature. Temperature equalization for 40 minutes, if it's hot in the house for 1 hour, and even then it's not scary. The only thing is that I always pour water at the beginning, down, pour salt into one corner, honey (, sugar) in another corner, and SAF-levure is already far from the salt, and cover it all with flour, butter on top of flour. While there were no misfires. I bake both the SAF moment and the Pakmaya, which I will buy on that and bake.

Alexander, you probably have other brands of fast-acting yeast in your stores, besides SAF. They are now no worse, they are made according to the same technologies, and sometimes at the same factories by order of retail chains. For example, Lenta is now promoting products with its logo, ordering from different industries. Fast-acting dry yeast from Lenta is 2 times cheaper than SAF-moment, I have been baking with them since summer, no worse.
"Home cooking" also produces normal yeast. Maybe pay attention to what other dry yeast is in your stores?

ABOUT! Lyudmila - thanks for the details! (It's important to separate salt from yeast.) I'll try.

Olga, I tried different yeast, a 50-to-50 result, with the SAF-moment not a single misfire - the baked goods are already supporting the roof in the HP. Seemingly good fast yeast "Vitalyur" (by the name of our chain of stores), I am collecting statistics, two loaves have just turned out. By the way - only in Vitalur yeast on refrigerated counters. Minsk yeast, I forgot the name - two cobblestones turned out, the rolls barely rose, that is, it is possible, not bread did not please)). I don't have any "Ribbon" stores here. Here Vitalur Crown E-City Almi and .....

[Alexander]

Alexander, I bought saf-levure once for a long time. In general, normal yeast, I just did not like the fact that it was necessary to dilute it in water. In general, in HP it is possible to bake with ordinary yeast. They need about 100 g of flour and 2 g of fresh yeast. You can slightly crumble them into flour, you can put them under it. And the water is on top. And the bread will rise normally.

I have been using EUROPEK yeast for a long time, I have not seen them in large stores, only in small ones. But I never had any problems with them. I bought other common brands, I did not notice any differences at all. I really don't have a Panasonic (I'm only dreaming so far), but I think it's not important

[Alexander]

Alexander, prusony, if you are in Minsk, then on Komarovka in the Bread at Home store, you can buy a large package of Saf-moment (and other "rarities" for baking). Pakmaya is definitely on sale in the neighbors. I myself sometimes ordered the yeast in Euro-wholesale (e-delivery). Aesthetics of taste, there were no misfires.

Hello!
Again, the same problem arose as every fall. My SD-2502 starts to dispense bread 2 times lower in height. In the summer, everything is all right, how it gets colder - whether it doesn't fit, or falls off, it's not clear.
Is there a temperature sensor of some kind? Can you somehow influence him? Reduce air access by slightly blocking some of the channels or somehow?

Who knows when the last break on the Basic and Diet program is at 2511?

[$ vetLana]

$ vetLana, what does the last batch mean? If the second kneading of the dough, then on the "main" one 1 hour 40 minutes before the end of the program, and the second kneading - 3 hours 05 minutes before the end of the program if the equalization is 30 minutes