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

[Crown]

Crown, but this oil will not negatively affect the yeast that will be at the bottom of the bucket?
I have a question for everyone - is pre-mixing relevant for other models of bread makers?
I always start with him, correct the bun, switch to the desired one and don't touch anything else. As a rule, the result is pleasing
Online consultant relative, she does not have Panas. The results are horrible, without pre-mixing and whey, the bread was edible, with onny-
What is it? Did your aunt mess up or remove all the improvers?

still remove all enhancers?

If you use an improver, then it is not worth lengthening the yeast growth process with the help of pre-mixing, you can get an unpredictable result. An improver is usually used just to get a good result in a "short" time, that is, "quickly and easily", I think

CroN, but this oil will not adversely affect the yeast that will be at the bottom of the bucket?

There is nothing but butter, but you can then grind the spatula with flour just in case.

I have a question for everyone - is pre-mixing relevant for other models of bread makers?

It is necessary to look at the modes, if there is little kneading and short proofing, then it is relevant.

[Mandraik Ludmila]

Mandraik Ludmila, the improvers are dances in the form of pre-mixing and adding yogurt
We take the simplest bread and the simplest products and try to get something without scales. Send me a video and try to correct the bun

There is also a lazy option - before placing the blade, drop a couple of drops of oil on the stem, then it will not stick.

if I don't forget, I'll try today.

[Galina]

Galina, her detuning seems to be long, but shorter than in Panas, so we reduced the yeast a little and got an impenetrable and crumbling sole
Of course, I do not do it myself and do not see its products and actions.

The results are terrible, without pre-mixing and whey, the bread was edible, with onnykh- What is it? Did your aunt mess up or remove all the improvers?

And the one that is edible according to what recipe? If the result suits you, then you need to take this recipe as a base and replace / supplement the products gradually, for example, not change all the water to whey, but only half of the yogurt or add only a couple of spoons for the first time.
Sour milk usually has a good effect on the dough, it's strange that it doesn't work with it. It is necessary to understand carefully in all the details, for sure something important is missing.

[Galina]

Galina, for the first time the bread was sweetish, smallish and clogged with flour. They began to improve, replacing a little water with kefir, pre-mixing and reducing sugar and yeast. We got horror, so I thought that maybe I don't need anything, just reduce the flour

Galina, for the first time the bread was sweetish, low and chock full of flour. They began to improve, replacing a little water with kefir, pre-mixing and reducing sugar and yeast.

And you just had to add water and look at the result. You cannot change several parameters at once.

And if it's easier to do: take the instruction from that HP, compare, for example, with the instruction from Panas or any well-proven recipe from the site? It is not very clear why such problems suddenly started, due to the fact that bread according to the instructions from your HP does not work
or is it just creativity?

[Mirabel]

Mirabel, and why did you reduce the yeast, if it is too small?
Kefir is thicker than water, so the liquid needs to be increased slightly.
Pre-mixing is not good for all yeast.
You need to figure out what recipe, how much of what, what yeast, what flour, what program.

[Galina]

Galina, I agree!



an_domini, bread with instructions did not even try to bake. We took a recipe from our forum, a successful one, and then began to improve it ...

[Vika]

Vika, I would first bake bread from the instructions for that oven. Maybe he's not bad?
And start with the simplest composition: yeast (check before baking), water, BC wheat flour.
Then change the recipe a little, if necessary. Write everything down. Try different modes.

If you do not take it out immediately, but after 10-15 minutes, the bread pops out better.

and why did you reduce the yeast if it is too small

we thought it was too small, because it was clogged with flour and we took the pre-mix, well, it seems that a decrease would not be superfluous. I took only 7 grams of wet yeast and it turned out great

Kefir is thicker than water, so the liquid needs to be increased slightly.

and she told me that there was not enough flour. Most likely, the bun was not properly tracked and here is the result

Pre-mixing is not useful for all yeast.

for dry is not desirable?

You need to understand:

https://Mcooker-enn.tomathouse.com/in...om_smf&topic=468310.0
this recipe, only added sugar
Bread Maker-Mystery
flour-first grade, some kind of dry yeast, but very good according to words

just ate pancakes on them

, the first time is water, the second time is with the addition of kefir

I would first bake bread from the instructions for that oven.

in the reviews they write that it seems like the recipes are in the instructions and they decided to bake according to the recipe that I bake and it always turns out great
I, of course, admitted that it would not work out great, but I did not expect such a failure
I dare to suggest that the aunt herself was inattentive to the process

for dry is not desirable?

There are active, there are fast-acting. The fast-acting ones are very fast: pancakes, pancakes, pizza, foccaccia ... And a long proofing may not last.
The recipe seems to be normal. You need to look at the batch. "Clogged with flour" - what is it? I would understand that there is a lot of flour, little liquid. Moreover, it did not rise well.
I don't understand the pre-batch with dry yeast, I only do it if I bake with dough, and even then, not a full-fledged knead to a "kolobok", but mix everything together ready-made with dough on "dumplings" or "pizza" for 3-4 minutes. That is, I turn on the mode that immediately interferes. Then I turn off, and already the desired program. But this is my experience ...
And I, too, first chased away the recipe from the instructions, or not - you need to watch it yourself. Each stove has its own developers.
Some and Panasonic recipes are considered kosyachny. (My opinion is that 260 ml of water in the basic Panasonic program is very little, but maybe the stoves are different, although I already have the second one ...)

260 ml water

for the amount of flour that is not enough for Panas in the recipe? I had 260 ml of liquid for 400 grams of flour and everything worked out great

not a full-fledged batch to "kolobok",

well, something like that she did .. but I repeat .. who knows, how it was .. maybe more kneading on the prog-dough

I would understand that there is a lot of flour, little liquid

Yes Yes! and so it was. We work without scales, she added flour and looked at the bun and it smeared heavily on the bottom, we had to add flour. Probably added a lot ...
Thanks everyone for the tips! realized that we weren't going to improve anything anymore, we would take a recipe for her stove and bake on the main program.

[Vika]

Vika,

There is a Bread theme in the Mystery bread maker. This one, for example, turns out well, read
https://Mcooker-enn.tomathouse.com/in...60382.0

[Svetlana]

Svetlana, I saw this topic, there is no rye flour available, so I was looking for a simpler recipe

from the book of V. Pokhlebkin

The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb.
If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations.
Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.
It is important to do something else - strictly observe the proportions, not go beyond certain ratios:
a) All dry additives, insoluble: onions, cheese, cottage cheese, spices - together should not exceed half a glass in volume for every two glasses of liquid in the dough.
Otherwise, it will be difficult for the dough to rise well.
b) Fats, oils should not exceed half a glass for each glass of liquid (water, milk), otherwise the dough will be dry, thinned.
c) Eggs should not be added to bread dough at all, because they impart fragility and rigidity to the dough. Therefore, eggs are mainly belonging to confectionery dough, which has different laws.
d) Milk makes the dough fluffier, softer, gives it elasticity, firmness. But they should not be abused: it should always be less than water, or half with water, otherwise the dough will be difficult to bake.
Milk bread should always be made in small sizes: the smaller the milk bun, the easier it is to bake.More: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=7208.0

Tanya Admin's topic: Water as a dough component.
https://Mcooker-enn.tomathouse.com/in...ic=7208.0

for the amount of flour that is not enough for Panas in the recipe? I had 260 ml of liquid for 400

Well, I like 280. Both the kolobok and the structure. Moreover, it is not fluffy-plump, good, biting, pleasantly dense, with a good dome. And when I replace 70 grams with rye / corn, and under 300. Such whims at the stove. Or mine.

[NatalyaB]

NatalyaB, have flour. I also have a very moisture-consuming flour. But sometimes it turns out that you don't need to add water.

Panasonic Official Store:
accessories for HP 🔗

Who knows by what principle the dispenser works? Dispenser in lid, removable lid

yes, as such, there is no principle, it is included in the program after 5 minutes from the beginning of kneading the yeast, add it and discard it. I don't think it depends on some other factor (temperature / weight)

Sveta, I did not understand the question, what does the principle mean? In due time, the lever presses the dispenser latch. Or are you talking about something else?

[$ vetLana]

$ vetLanalike an electric bell: an electrical impulse arrives, a contact closes (or opens), the bell rings, I mean, the bottom opens.
Svetlana, take the dispenser out of the lid; there is a black plastic wick on its back side. Press - the bottom should fold down. Release your finger - it will close.
If this does not happen, then the matter is in mechanics, something interferes, gets stuck. That is, a bug in the dispenser itself. Then you can look for it in spare parts or on Avito, maybe. Or suddenly someone will fix it ...
If, by pressing, it opens, but when the HP is working - not, then the matter is in the electrical or electronics of the HP itself.
Well, I think so.
Vaughn, jawar shared the link, it is there. I don't know if it fits all models, but you can ask.
RS Well, the prices for buckets. But as always...

What kind of dispenser are you talking about? You and me at 2511 just for supplements

Sveta, I did not understand the question of what the principle means

Luda, how is the signal being given?
I'm just asking for fun.

RS Well, the prices for buckets. But as always...

Well, Panas and the buckets are appropriate, I have not seen everything live, but the quality of ours is quite satisfied. Not some tin cans, covered with Teflon, but aluminum, plump, also covered with diamonds

Luda, how is the signal being given?

An electrical impulse.
Depending on the program, it turns on at the right time with electricity.

Well, Panas has the appropriate buckets,

Yes, I understand, but not so well. The first xn, Panasonic 255, was purchased over 11 years ago. The bucket was lower and the coverage was worse: in 5 years it was dead.Then I found a bucket somewhere in the sharaga for 3600, and even go to hell with him on the little kulichi, and go through the industrial zone .. New hp, 2501, cost about 6000 (if more, then not much), well, I paid extra and bought a new one ... So far, the bucket is almost without scratches, since the bread flies out of it, and I do not use additives of nut-seeds.

Electric impulse

So I think so. So I'm right. Thank you, Lyudochka

Svetochka, how else, we have an electric stove

Yes, I understand, but not so well.

and what else can it cost in HP? The heating element and the microcircuit, and the casing, there is nothing more, that bucket carries all the work.

Svetochka, how else, we have an electric stove

Precisely noticed

Good day!
I have a question. I put bread on the 5th program Fast Whole Grain, oven 2502, European. And my kolobok has not been kneaded at all. She began to interfere, did not mix all the flour, no hint of a bun. The rest of the programs work well. Could such a failure be due to insufficient voltage in the mains? One pilot included an oven, a microwave oven, an induction cooker, and everything was working at the time of mixing. It seems that some stage of the process has been missed. I put the ingredients right. I waited an hour and a half before settling down, turned off and turned on program 2, Fast white - the bun was kneaded well. Now I think now, can the voltage affect the program so much? I've been baking bread for over 10 years, this is the first time. True, I always bake at night, other electrical appliances do not work.

I've been baking bread for over 10 years

You have such experience that it is even inconvenient to advise something. If at night on this program the bread is baked normally, then, perhaps, it's a matter of tension.
But I myself would not bake a whole grain on a short prog.

I agree with Svetlana. And one more thing: if you mainly bake at night, then what's the point in fast modes? The night is still long and you get bread in the morning.

Yes, I, as a rule, do not bake in short programs, but unexpectedly the bread ran out, I had to deliver it during the day. But the Baton of the times of stagnation turns out well on program 2. I'll try to bake it again under control on program 5, before I start to get upset about this program, maybe it's really tense.
The bread on program 2 was baked tall and beautiful, but it contains 200 grams of whole grain and 400 wheat flour. I have not tried it yet, but I think it will be delicious.
I just never came across that the kneading began and did not end. That also happens. Thank you.

Continuation of my story. Yesterday I baked bread again on the 5th Fast Whole Grain program. She didn't plug any other electrical appliances into the same outlet. The program worked well. I will now know that Panasonic is very sensitive to voltage drops. I'm glad that everything ended well)))

Good day everyone! I don’t know what topic to ask. I usually bake bread at Saf-moment, but right now I only have Angel fast-acting yeast at home. The packaging says 1 sachet (15 g) for 4-5 kg. flour. According to the instructions, I put 2 tsp in egg bread. yeast for 600 grams, and how much is needed - 0.5 tsp? Can anyone use these and tell me? Thank you in advance.

[Victoria]

0.5 tsp

Victoria, according to the calculation it turns out 2-2.25 g. Well, yes, half a teaspoon.

Tell me what kind of cupcakes you bake in our tough guy?
I need to bake an orange cupcake loosely, maybe someone is already rivers and will share their experience?

Vikochka, I’m not fond of cupcakes, I baked curd cheese once, but I don’t even remember whether it was good or not. There is a recipe for orange bread, or cupcake in the instructions, but I heard not very good reviews about it



And, still good rye cake from Svetochka turns out

Rye cake "For Buttercup" Defrost the berries, cut the apples into cubes. Sift flour. Divide the eggs into whites and yolks. In a food processor (I beat with knives), beat the yolks white, gradually add half the granulated sugar ...$ vetLana

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka? Thank you very much! I took note of this cupcake!
But now we need to add sour oranges.Probably have to ask the Princess for help

[Vika]

Vika, you first boil them in syrup so that there is no bitterness in the pie, and then you can do this

Lemon Flip Pie (GFB-1500 Pizza-grill Multi Oven) Wash the lemons well, scald with boiling water and cut into thin slices along with the skin. Carefully remove all lemon seeds, even the smallest ones - they give a strong bitterness. Into the shape (d = ...Yuliya K

I did it with oranges too.

[Mandraik Ludmila]

Mandraik Ludmila, God !!! That's so beautiful! I just wanted a cupcake, and experiment in a bread maker, but tuut!
Thank you, Lyudochka! Per link



Mandraik Ludmila, Lud, please, tell us how you cooked oranges and lemons, Julia suggests differently, we don't have very bitter citrus fruits. I always remove all white part and seeds

Good day! I am going to buy the HP 2511 model as a gift. In HP, I do not understand at all, I saw them only in the windows, I will buy a new one but without office. guarantees, with the possibility of verification on site. Please tell me what needs to be checked, and whether it can be run to check heating, it seems to be packed

[paha]

paha, if there is an opportunity to check, then first turn on the Pelmeni program, the mixer will immediately start spinning on it, and after the Baking program, the ten is immediately heated on it. Keep in mind that on most Panasik programs, the stove stands after switching on and does nothing for half an hour or more, this is the so-called temperature equalization. Therefore, check on Dumplings or Pizza, on these programs the kneading immediately begins.