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

[paha]

The formation of the loaf on top is not uniform, like "broken", but baked excellent, too dense-crumb, did not quite like it. Probably something is wrong in the proportions of flour / water?

paha, it is difficult to say something without a photo and a recipe in scales
But rye-wheat bread is always much denser than white, this is natural for heavy rye flour.

But rye-wheat bread is always much denser than white

Obviously, it was made according to the recipe from "Rye flour" size m, trembling 1/2 hour. l, millet. flour 320g., rye 80g., sugar 1 tbsp. l., rast. oil 1 tbsp., salt 1 tsp. l., water 260 ml.

Hello! Thank you all for your help in choosing HP, bought Panasonic 2511. Excellent stove

Congratulations

Tell me here on the forum there are recipes for HP, under the 2511 model what recipes can you try, or probably from which models the recipes are suitable, or does it not matter?

[paha]

paha, you can take any recipes, but first take for Panasonic, so it will be more convenient for you.

[paha]

paha, with such a small amount of rye flour, the bread should not be much denser, I thought yours is close to half.
Yes, recipes from other Panasonic fit our Panasiks. Experiment, don't be afraid!

I haven't been to Temka for a long time. I'm glad that she lives and develops

If other recipes are to be considered, something needs to be adjusted for your HP?

If other recipes are to be considered, something needs to be adjusted for your HP?

You may need to adjust.
To avoid disappointment, choose simple, proven recipes. When you make friends with a kolobok, then you can bake whatever your heart desires.

[paha]

paha, for another couple of weeks (before buying Panasonic), I would say no need to adjust. Now I'm not sure. They differ in the algorithm of programs from others. I have tested and recorded some so far.

[M]

Good day everyone! I just baked bread, according to the recipe
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=219607.0


I haven't cut it yet, it's still hot. I went away from the recipe in the ingredients, instead of mustard oil, the usual unrefined sunflower, not pumpkin seeds, but sunflower seeds, and left the baking process according to Panas's technology, did not get the dough and did not touch the scapula. And in the original size M from the author, I put L

[Alexander]

Alexander, tanned bread. I read the reviews. Tasty

didn’t sit, cut off the crust Until I understood the taste I’ll wait a little longer, let it cool down

[jawar]

jawar, I agree, you can't always understand the taste hot, although the desire to cut off at once is sooo strong.

[Tomato bread in a bread maker]

Well, this recipe is kept in the top of baked bread:
Tomato bread in a bread maker
Recipe
DOUGH:
1. Warm water - 240 g (temperature - 37- 40'C)
2. Tomato paste - 80 g
3. Olive oil - 2 tbsp
4. Sugar - 2 tbsp
5. Salt - 1 tsp
6. Oregano - 1 tsp
7. Basil - 1 tsp
8. Yeast - 1.5 tsp
9. Premium wheat flour - 500g.

FILLING (fry until golden brown):
1. Onion - 1 pc.
2. Garlic - 3-4 cloves
3. Olive oil for frying (I do not consider it in the recipe, it goes as a separate component, I try not to fry in large quantities)

I sprinkle herbs not by prescription, by eye. This amount is indicated by the author (I took it on YouTube), maybe even the author of the recipe on this Forum.
Mode "MAIN" Weight - L
Bon Appetit!

I told him to a friend, he also went to the top with him, and we even accept orders for baking of such a recipe
No photos.

And I with the stove could not think that I would have it ... We are baking with might and main, finally I will not buy bread, although we have dared flour, but for now I have something to bake from.I can say one thing, this is a different bread, I've been baking in HP for many years, it doesn't work with the oven, more often there is no time. And in this oven, bread, well, very good ...

And I am with a stove

Congratulations, Irochka!

[Irina]

in this oven, bread, well, very good

Voooot ... They will not advise bad things here.
Irina, Congratulations! Let the stove serve for a long time and please!

Good day!
Another of the trial ones, while looking for my own bread.
just got it out of the oven, haven't cut it yet, hot
This recipe
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=456714

[jawar]

jawar, Alexander, beautiful!

This recipe

Added to my bookmarks. Just in case. Now I bake from ready-made Finnish mixture, but will I be able to buy it in a month

it is still cooling, but has already cut off the crust, anyway, the taste is still not clear, warm bread. and added herbs to the recipe, everything that was, he threw a pinch of it, like Italian it turned out, but on semolina, so to speak - herbs

So I read everyone and I think either I'm armless or I got the stove g .... Well, I just can't get such a crust on top and I don't like the fact that when you get it out, it's hard, you must put it in a bag. There were no such dances with my first stove. Got it out and you can eat.

[Galina]

Galina, why in a bag? I only put it in the bag the next day, but it’s under my cloth, it happens that day. And under it the crust becomes softer.
And you immediately eat it hot or something?

[Alexander]

Alexander, I also wrapped it in a rag, but here the girls suggested a bag, it will be softer. I bake in the evening, and in the morning my father already eats, and he needs to be soft.

[Galina]

Galina, try the recipe I baked today, it just has a soft crust

And I am with a stove

Irina, congratulations!

[Galina]

Well, I just can't get such a crust on top and I don't like the fact that when you take it out, it's hard, you must put it in a bag. There were no such dances with my first stove. Got it out and you can eat.

Galina, basically this happens if a small amount of salt and an increased amount of liquid in the composition of the bread coincide. Sometimes, it also occurs in combination with a decrease in the amount of added yeast, in the absence of sugar, milk powder or butter.
Have you laid out the recipe before? What program do you use to bake your bread?
On the main program, according to the basic recipe, with a slight decrease in the amount of yeast and without milk powder, quite soft bread is obtained. Immediately after baking, the bread crust is very crispy, but thin and soft, no bag or towel is needed. I cool the bread on the wire rack, then put it in the bread bin. The top crust has a good color, but it is soft, a feature of baking bread in a bread machine. Maybe you choose the crust color "Dark" on the display? Depending on the bread recipe, the "Dark" option can increase the thickness of the finished bread crust, which, after cooling, will soften somewhat, but will be denser and somewhat rubbery in taste. Basically, I set the option "Light" or "Medium", and if a more ruddy color of the crust is needed, then simply, without turning off the bakery after the first sound signal about the end of cooking, I keep the bread a little longer and then turn off the program and put the bread out.
In general, the bread itself is completely made of ordinary flour, premium quality "From Melnik":
.
I rarely bake completely on wheat flour of the highest grade, mostly I mix it with wheat flour of the 1st grade. In general, other breads are obtained with approximately the same characteristics in terms of crust softness, for example Wheat-rye bread "French".

Fixed, there was some kind of glitch with the photo. I haven't been on the forum for a long time. Many new names, new recipes. In connection with the quarantine, there was time to read, look. My "table" bread just arrived in time. Chabata. Here are some photos. Well, like a boast. Where else to brag. My family is already so accustomed to homemade bread that they cannot receive praise. Here are some views, fresh from the oven


And here is already cooled down (pay attention to the shape and sides) and of course the cut in close-up. Hooray as always. My stove did not disappoint me.


I have a favorite collection of supplements.This is a mixture of amaranth flour, grated sesame seeds, grated flax seed. All in equal proportions. I have tried other additives, but for Chabata it is precisely such a classic that does not interrupt the pleasant sweetness of the crumb and is suitable for any product. From cutlets to butter with honey to tea.

[Elena 65]

Elena 65, The bread is just a reference! And do you grind flax and sesame seeds in a mortar? And this mixture is used as an additive or instead of the same amount of flour? Forgive me for asking such questions, but I am not very successful in baking yet ...

[Elena 65]

Elena 65, I have no photos. Didn't you upload them through the Gallery?

I also have no pictures, but I want to look at the bread

And now I don't see it either, but yesterday it was definitely visible!

Strange, it turns out I'm the only one with such "big eyes"? I see pictures.

[Crown]

Crown, no photos

Some kind of magic.



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She added one more.
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Can you see it? I tried to download it through my computer (I learned it).

Yes, you can see it!

Can you see it?

Yes

[Crown]

Crown, Galina, Thank you! Seen enough, so fluffy!

[Elena 65]

Elena 65, very beautiful bread, I understand that this is for 500 g of flour, if you can voice the recipe please, I have amaranth flour, I should use somewhere

I bought pasta from amaranth flour, I didn't like it. If only add a little bit. I put sesame and flaxseed in rye bread, and sesame flour is lying, it did not suit me.

and sesame flour lies, it did not suit me

I myself make flour from sesame seeds, if from unroasted grains, then the taste in bread is not particularly felt, but I fry them well and add them to cookies, I really like the nutty flavor.
In general, the seeds of sesame, flax and sunflower are quite fatty, flour from them quickly deteriorate, rancid, and oxidized. Maybe that's the point?

[Crown]

Crown, bought a sesame urbech. As for me, utter disgusting. The most correct thing to throw out

In general, sesame, flax and sunflower seeds are quite fatty

That's why sesame flour didn't work for me.

There is no button to answer, so I answer like this - As for how I crush flax and sesame grains. - I have a chopper in a set for a blender. In it I interrupt flax and sesame seeds, until the stage of the destroyed shell, not until the state of flour. Previously, it was ground at the mill, but if "greasy" grains are found, the mill gets clogged with "oil". Therefore, it turned out to be easier in the grinder. It's like a supplement. I'm not attached to flour. I throw in 2 tablespoons for 500 gr. flour.



Amaranth has recently begun to be used, while I was looking for butter to add to bread, I also found flour. I decided to try the flour and I liked it so much that I forgot about the butter. Amaranth must be added to bread. It was written to his family. our ancestors baked bread from it and the heroes were. To taste, there is some kind of honey aftertaste after swallowing a piece. I really liked it.



I prepare the mixture in small portions It does not have time to oxidize. I add because there are a lot of useful things. And the taste is different. It turns out better, that's for sure. Without additives, it's kind of bland or something.




There is no point in posting the recipe for chabaty, since mainly the owners of Panasonic for the CIS are here. I have a Panasonic "European" And I have a Chabat mode. You can try on other modes by combining. Then this "dancing with tambourines" is obtained. And many people like the ease of the manufacturing process. The recipe is essentially simple, it's all about the kneading and holding mode.




I want to support Palych. To understand the "magic" of the bread machine. Understand why there are so many modes. And how the bread turns out, I also made measurements and wrote down all those. processes in modes. Knowing the whole process allowed me to understand a lot and create original recipes. Even the extra lifting time is safe to use. And many of you know that the program does not reset for 30 minutes after a power outage ?!

And many of you know that the program does not reset for 30 minutes after a power outage ?!

I didn't, exactly, but if my memory serves, then my 2512 did not hold for 30 minutes. But the fact that 10 is for sure. And as you write not a European, ours, local.

The passport says 10 minutes.But in reality, try turning off the timer for 28 minutes and turning it on. The program will continue. At least 7 years ago, some CIS owners checked. 30 minutes.

[Elena 65]

Elena 65, certainly. When it happened that the electricity was cut off, it was not possible to detect it, but it seemed less than 30 minutes, although I will not lie. I'd better check it again somehow.

[Elena 65]

Elena 65, I checked, 10 + min. and the program is reset. And this is good, otherwise it threatens with serious problems.
Imagine, just the baking has just turned on and ... the voltage has disappeared. You cannot order the dough to freeze, it grows and what will happen to it in half an hour? The lid, the heating elements ... everything is in the test and then the voltage is applied ... and you sleep peacefully))

Smiled. What passions. 30 minutes and such horror films ..... But seriously, I have a bread maker since 2013. Anything happened. I turned it off myself (for additional lifting) and forgot. Night blackouts (I often put them at night to save electricity). However, such horror stories have never happened to me. If you observe the dosage of flour and yeast as much as possible, this is a fallen roof from fermented dough. Everything is calculated so that the dough always remains in shape. And about 10+ is that for sure ??? or after 10 minutes the program is reset?