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

[Irina]

Irina, I am interested in the time when the scapula makes the last movement and after that the dough remains at rest.

If the second kneading of the dough, then on the "main" for 1 hour 40 minutes

Yes, the last fit

I will correct in my question

[Svetlana]

Svetlana, here is a very useful sign here Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) # 323

[Evgeniya]

Evgeniya, Thank you so much ,

Dear Panasonic owners, please help!
I bake sourdough bread in two modes: dough, then baking. I'm tired, I want a completely automatic process) They write that in Panasonic the "French" mode lasts 6 hours. Found 2501 on sale from hands in my city. According to the plate (according to the link from the post just above), does she have 1 batch and 2 kneading? In my bread maker there are 2 kneading and 1 kneading. Does the bread "crush" strongly during the last kneading?

[Hope]

Hope, it is very difficult to say how strong, this is a subjective assessment. But I can definitely say that the French mode is one of the most delicate and low-temperature ones for proofing and kneading.

I bake sourdough bread in two modes: dough, then baking. Tired, I want a fully automatic process)

I bake bread exclusively on rye sourdough, often in French mode, completely on the machine. I bet for the night with a delayed start. Certainly not pure rye, but with the addition of wheat flour. Pure rye is still better in two stages. And with white and gray in sourdough, there are no problems at all! To prevent the crust from being pale, you can add 1/2-1 teaspoon of malt in the flour.
Here is my bread on French mode Bread for 1-2-3 (variation - with rye sourdough with flax and sunflower seeds) # 19
Well, here are some more examples
White bread on rye sourdough according to the instructions for HP 2511 French mode recipe 2 with recalculation for sourdough (sourdough 100 g, respectively, subtract 50 g from flour, 50 g from water)

Here's another .

[Micha]

Micha, gorgeous bread! No light taste of "rubber"? I have sometimes, not very pleasant. Although sourness is almost not felt.

No light taste of "rubber"?

No!

Hello good people, please tell me which bread baker to choose. I tend to choose Panasonic, but I don't know which model. There is no experience in this matter, I recently thought about buying a stove.

[nikolay87]

nikolay87, good day. Panasonic, in my opinion, is a very good choice. There are comparative tables for models here, it will help you decide. Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1440

[nikolay87]

nikolay87, the girls also helped me make a choice, and I chose 2511, the best option! But, if you do not bother, then the 2510 is quite suitable - it is cheaper, and differs from the 2511 only in the absence of a dispenser (I do not use it at all, an extra option for me, in addition, they say, it breaks and can interfere with the normal baking of the crust), the lack of a rye baking mode and dough and, accordingly, the absence of a scapula for rye dough (it is quite possible to do without it), and purely rye bread on the machine is still not worth baking in any CP. The French mode (the coolest in my opinion) is available in both models.

on sale now there are such models - Bread Maker PANASONIC SD-2510WTS, white, Bread Maker PANASONIC SD-ZB2502BTS, silver. Bread maker PANASONIC SD-2501WTS, white. Bread maker Panasonic SD-2511WTS white.
Bread maker Panasonic SD-ZB2512KTS. Bread maker Panasonic SD-ZP2000KTS.

I have 2510. In the beginning I was worried that there was no "rye" regime. But I don’t bake rye as such, and I don’t even bake 50 * 50 the same, but somewhere a maximum of 30% rye flour in the composition. Therefore, everything is OK.I use the "main" more, or knead the dough on the "dumplings", and then, as I want, I bake either in the oven or in the HP. In summer, definitely in HP

If you plan to bake rye-wheat bread with industrial yeast, in my opinion you cannot do without the rye regime. I also bake wheat-rye on it.

And I have the "Rye" mode - the most demanded. I use a dispenser for baking Easter cake. I am very pleased with the bread maker (I have 2511). I have been using it for 3.5 years.
I used to have an LG. Compared to Panasonic - like a Lada with a Mercedes.

[nikolay87]

nikolay87, if you plan to bake rye bread, then take with the Rye mode. I bake pure rye on it.
But, keep in mind that bread from a bread machine is different from a purchased one. Already read about it?
I am for the maximum number of modes. Therefore, I have 2511. But now I do not use a dispenser

Nikolay, what kind of bread do you want to bake? In principle, almost any type of bread can be baked in Panasonic. Look at the table, do you need the program "rye bread", low-yeast, etc.?
In principle, on my own, I would recommend stoves without dispensers, they rattle very much and break first. I have a model 2511, from the additive dispenser, which is very rarely used, and I install it in its place, only in programs with additives, and take it out immediately after triggering. That is, I do not expose it to heating, there, as the experience of our members of the forum shows, a small plastic latch piece flies over time, most likely the catfish crumbles from overheating.

I compared it on the tablet from the forum. Is there no difference in 2501 and 2502? I found 2 models from my hands, the difference is 500 r and in the distance from me.

Is there no difference in 2501 and 2502?

The difference is in dispensers. B 2502 yeast dispenser.

Thanks for the tips, you will have to think about what to choose.

In bread makers without dispensers, additives are added on a signal. And the yeast is placed at the same time as the rest of the ingredients.

Today I baked an experimental-utilization gray bread, it turned out quite successful:

100g rye flour
300g wheat flour 1 grade
125g sweet curd with cherries (disposal)
180ml water
1 st. l. olive oil
1h l. wheat bran
1h l. rye bran
1.5h l. dry yeast (Finnish)
Pinch cumin and coriander

It was interesting whether the cherry from the curd would be felt, it was not felt at all, it was tested on my husband

[Mandraik Ludmila]

Mandraik Ludmila, I risked very much a rye roll. And so it turned out very well for you!

No, it was clear from the sweetness that for such an amount of flour, it was like a tablespoon of sugar, the cherry was scared, I was still afraid that it was chemical and it would have interrupted everything, but there was no cherry taste or smell at all, of course, cumin and coriander did their job

[Buttercup]

Buttercup, offset!
And I will make it exactly according to this recipe with unsweetened soft curd

[Vika]

Vika, look behind the bun, it smears the bottom a little, apparently because of the rye flour. And I first made a batch on dumplings for 10 minutes, and then I turned on 1 prog, the main one.

[Mandraik Ludmila]

Mandraik Ludmila, it is necessary to ensure that it does not smear along the bottom?

[Vika]

Vika, Vika, just let it smear a little, with rye and bran this is normal.

[Buttercup]

Buttercup,

Health to you. Experimenting ... The recipe from the book is the very first, where 370 ml. water, wheat-yeast. The first time I replaced water with milk - successfully several times, tastier than water. Then he poured kefir - got a half-brick. )) The yeast is of high quality, the thing is in kefir one hundred percent! Why didn't the dough rise? Guru - what is wrong The pets ate it, but silently. )))

[Alexander]

Alexander, pay attention in the instructions for the recipe for milk bread, there milk for the same 600 g of flour pours 410 g, so you have such a "malicious" underfilling of kefir, but what did not work out badly with milk, with quantities for water, so it turned out according to the correct recipe would be even better. Do not deviate greatly from the recipes at first. And yet, if you really want to experiment, learn to determine the quality of the kolobok and control it during the batch: girl_wink
Check out these links:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49808.0

[prusony]

prusony, there are many recipes on the forum, there are both milk and kefir. Search, see reviews. If the recipe is verified, then there will be no jambs.
Good luck! And delicious bread!

Why is there a yeast smell in bread?
The quality and quantity of which are completely normal.
And a coarse-thick crust?
I pull it out a little earlier than the signal

I only once had the smell of yeast in the finished bread, it was the very first bread and I used not a measuring spoon, but an ordinary teaspoon. As a result, there was more yeast than needed.
Also, as an option, there is little sugar, so it smells like yeast (this is IMHO)

[Vika]

Vika, Helpful hints and help in baking bread
Defects of bakery products, their causes and remedies

[Vika]

Vika, did not change yeast? They say more "smelly", though this is information from a moonshine forum, and there are slightly different processes, although similar

[Svetlana]

Svetlana, maybe it's true sugar ... I always put honey in a spoon ...



Igor, read it all a million times, did not find the answer



Buttercup, nope, yeast is the same.
Rye bread gives such surprises, maybe the flour is too old

I went to read about yeast and smell and found it at Lyudmila's. It is, however, more about the pleasant (and for me - unreal) smells of bread.

🔗

Rye bread gives such surprises

If rye, then it depends on the recipe and on the program.

ol
a third of rye flour. and the program was bread diets. Probably you had a basic program?

Vika, don't I understand?

Vika, don't I understand?

And I

Health to everyone! Above I thanked those who answered me, I also have a childish question. Why sift flour in almost all recipes? She is clean, which I did not buy, why unnecessary gestures?

[prusony]

prusony,
Sifting makes the flour more fluffy, which makes the baked goods lighter and fluffier. This is very important because the flour you buy from the store is usually tightly packed and compressed as a result of packaging, transportation and storage. Sifting helps to get rid of lumps in flour that can negatively affect baked goods, and also helps to remove unnecessary waste
====
The choice is yours. When I have the opportunity, I sift; when not, I do not sift.

Why sift flour in almost all recipes?

Sifted flour is larger in volume, lumps disappear, and the flour itself is enriched with oxygen. Sift flour in the same way to reveal debris or even bugs in it.

Why sift flour in almost all recipes?

Experience exchange The benefits of sifting flour

1.the flour must be sieved so that:
- eliminate extraneous byaki and inclusions in flour;
- break up the lumps that occur when flour is caked during storage;
- saturate the flour with air, which has a beneficial effect on the dough.

2. The measuring cup holds more un-sifted flour than sifted flour. The sifted flour becomes more airy and porous.

3. The total amount of UNSOWED flour is included in the bread recipe!
Therefore, first we weigh the flour with scales, or measure it with a measuring glass - and only then sift the flour into a bucket x \ n or into another bowl.

4. For the purpose of sifting flour, you can use various sieve mugs, both simple and with a rotating bottom, or you can use an ordinary kitchen fine sieve.

[Svetlana]

Svetlana, Buttercup, I'm sorry, I typed on the go and it turned out nonsense
I meant that the bread was one-third of rye flour and was baked on the prog-Diet bread, probably it was necessary to take the Main program.
and with regards to sugar, I always put a teaspoon of honey in 500 grams of flour. I'll try to increase it.
the yeast was the same as before, but the rye flour had a monthly overrun, maybe this is the reason?

[Vika]

Vika, I will write how I would do. I left the Diet regime, but slightly reduced the amount of yeast.
I try to keep rye flour cold.

[Svetlana]

Svetlana, I put 10 grams of fresh yeast on 500 grams of flour. Reduce further?

[Vika]

Vika, I only bake dry. I like them better. So I can't tell you.
Only IMHO - fresh ones seem to me more "smelly"

[Svetlana]

Svetlana, and how much dry to take? 1 tsp?