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

[Elena 65]

Elena 65, exactly. +10 minutes consider the development will not greatly affect the result - more - there is no guarantee.

Who's there? Hello!
Can I ask a question about my experiments? What happens if you make bread from 250 wheat flour and 250 oat flour?

[Alexander]

Alexander, it seems to me that the bread will be damp, like unspoiled, but I myself have not used oatmeal in such quantities, and in general I prefer not oatmeal, but steamed oatmeal or rolled oats, here is my favorite recipe for dough with rolled oats

Dough patties with oatmeal and rye flour Pies on this dough always turn out lush, soft, fragrant and do not stale for a long time. The addition of oatmeal and rye flour can significantly reduce the glycemic index and ...Linadoc

[Mandraik Ludmila]

Mandraik Ludmila, thank you, but already kneaded. I'll see what happens.

[Alexander]

Alexander, I did not bake in such a ratio, and added rolled oats, not flour.
I think there is a lot of oatmeal in your version.
This page contains recipes for bread with oat flour. If interested - take a look
https://Mcooker-enn.tomathouse.com/in...n=com_smf&board=862.0

[Svetlana]

Svetlana, I saw a video on YouTube, there a young lady picked up such an amount, and baked this.


ABOUT! He is even here
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=380460.0

I will try to upload a photo of the resulting bread.

[Alexander]

AlexanderMann can be trusted. I personally love hercules and use it a lot. So I wonder how you do it. Did you do everything according to Manna's recipe?

Did you do everything according to Manna's recipe?

everything except yogurt. there was a little kefir, I finished off with water
I'll post the photo, I'm afraid I can't wait, it's already half past midnight, and I'm still baking for 2.5 hours. What is embarrassing now, the dough has spread all over the pan, but it is not sticky to the touch.




I went over the water, I saw it right away.


And in the context


Tastes. There is some kind of bitterness.

[Alexander]

Alexander, yeah, apparently, the bread turned out to be tiny, well, with such an amount of oatmeal, it should be so. Liquids, as you yourself noted, were poured, and the roof fell through. Should not be bitter, but the flour is fresh, not rancid?

Oat flour can turn rancid easily. Faced with this. More precisely, I bought it already rancid. Now I grind the oatmeal for flour myself in a coffee grinder.

I just wanted to ask who makes oatmeal from what, before it was called oatmeal. I used to add oatmeal flakes to the dough, now I'm going to make flour from oatmeal.

[Galina]

Galina, I usually grind oatmeal. I just rarely use oat flour. I don't buy whole cereals separately.

who makes oatmeal from what, before it was called oatmeal.

Tolokno -

it is a flour made from pre-steamed, dried, lightly roasted and refined cereal grains. Russians, Belarusians, Swedes and Latvians usually use oats or barley to prepare oatmeal.

I saw only oatmeal on sale and even tried to add it to bread, hoping for a nutty flavor. But since during the preparation of oatmeal, all the gluten in it is destroyed, you cannot add much of it and I did not feel a special effect, except for the deterioration of the quality of the crumb.
And I add oatmeal with pleasure, but I'm too lazy to grind. When kneading, they are remarkably crushed and absolutely invisible in the crumb of the finished bread.

I just rarely use oat flour.

And I myself practically do not eat oatmeal and I do not cook porridge, so I decided wherever I can add little by little, for greater utility.Now, instead of semolina, I add cereal to casseroles and pancakes, make oatmeal cookies and want to master bread with oatmeal. It's the same story with barley, I don't eat it at all, so I started to shove the yachka, like cereals, wherever possible (only pre-soaked or boiled), and add flour from it to baked goods.
I have not used pure white bread for a long time, only my own homemade bread and from mixtures of different flours.

I add oatmeal with pleasure, but I'm too lazy to grind. When kneading, they are remarkably crushed and absolutely invisible in the crumb of the finished bread.

So I do the same, only I love oatmeal and it must be steamed (boiled with boiling water), it is rude, during kneading at all, without steaming, it will not disperse. I don't buy oatmeal. Of the additional varieties of flour, I buy only corn flour, it goes for breading instead of crackers, it is very rare for baking, I don't really like its taste. Although if you do it with cheese, then somehow the taste is leveled ...

There is some kind of bitterness

I didn’t come across rancid oatmeal, because I don’t buy ready-made, but with c. h. wheat was, even with the beloved Finnish, one package was with a little bitterness

Maybe the flour is bitter. She has been lying for a long time, about 3 months. Wheat does not have time to grow old, 2 kg flies away in 3-5 days, and this may have deteriorated. Throw it out.

[Alexander]

Alexander, you try it.

it is oatmeal and it must be steamed (boiled with boiling water), it is rude, during kneading at all, without steaming, it will not disperse.

I also have rolled oats (the one that needs to be cooked for 20 minutes). It goes well without additional dances with tambourines. True, I put it a little 20 - 25 grams per 500 grams of flour. So that they don't smell mine, they don't like any kind of additives.

I also have rolled oats (the one that needs to be cooked for 20 minutes). It goes well without additional dances with tambourines. True, I put it a little 20 - 25 grams per 500 grams of flour

I did that too.

[Wit]

Ladies, good evening!
Another request with help. Colleague Wit suggested pressed yeast, today I bought Lux (yellow packaging), got a little confused about the dosage. The package says that 100 grams of yeast goes to 2 kg of flour. When calculated for 500 grams of flour (I usually bake this weight), 25 grams of yeast will turn out, although when studying the issue in the topic from Admin and myself Wit talk about 2 grams of yeast per 100 grams of flour. Help with math.

[Alexander]

Alexander, when I used this yeast, then yes, 2g per 100g of flour. This is if we are talking about ordinary bread. 100g per 2kg of flour - if the cakes are baked, there the dough is heavy, butter and more yeast is needed, and the dough is carried out in stages (revitalization, sponge, then the dough ferments, then in the form of proofing before baking).



Now I looked at my cake recipe (according to which I bake), so 50g of yeast goes for 2.2 kg of flour.

Thank you Anna!

It's easier for me to bake with dry yeast. Pressed are a thing of the past

It's easier for me to bake with dry yeast.

I'm still getting used to it, maybe I'll reach the leaven

maybe I'll get to leaven

Hello everybody! Owners of the 2511WTS model, can you please tell me if you have a rye mixer or one ordinary mixer included? While I was deciding on the model, in general, all Panasonic ovens were running out ... Krusty we are not on sale already, while I doubted ... While there were 2511 left ... And I would very much like to bake rye))

do you have a rye mixer

There is. And I use it often.

[Olenka]

Olenka, yes there is a comb, I have exactly 2511 and there is a rye program, but you can't bake pure rye on any prog in any oven on the machine

There is. And I use it often.

but you cannot bake pure rye on any oven in any oven

And I bake Of course, I help with kneading with a silicone spatula.

Of course, I help with kneading with a silicone spatula.

So I am about the fact that we need to help, and if you add only rye flour + water + salt, yeast and leave it unattended, then the whole dough is smeared in the corners and the spatula is spinning just like that

Girls, Galina, Lyudmila, Svetlana, thank you very much for the quick response! It turns out that either rye-wheat will have to be done on a rye program, or on my own mode (if there is one?) I am afraid that I will be left without Panasonic at all (now Philips 9046), models disappear like hot cakes ... And there is no choice at all (Maybe at least grab 2511 ... Since Krustin didn't get it))) But it seems that 2511 is a very good option)

[Olga]

Olga, for me 2511 is better than Krustina. I would grab

[$ vetLana]

$ vetLanaConsidering your experience, very valuable opinion, thank you very much !! I haven’t had Panasonic yet) Why did I ask about the mixer - the store indicated that there was one, but somewhere I read that 2 should be ...
So we must take it!

rye-wheat will have to be done on the rye program,

Yes, it is for rye-wheat and wheat-rye that this program was invented! Take it, do not hesitate.
I, like many here, adore my Panasik

[Mandraik Ludmila]

Mandraik Ludmila, Lyudmila, I hope I will be at the club soon! For 3 years I have been using my Philips almost every day, he is also a young man, but I want it better))) Have you got used to the fact that Panasonic stand before kneading, equalize the temperature for a long time? My Filya immediately kneads, 4.15 is the longest program.

We are talking about this model? 🔗



Does it have a separate Baking program? Without mixing and other things?

Yes, this is the model.
Normally, I somehow got used to it right away, although before that there were two stoves without temperature equalization.
Here the programs are all long from 4 to 6 hours with standing, there are fast ones, but I do not use them.
Short: dumplings and pizza dough.



Here is a list of programs printed on the panasik itself:

[Mandraik Ludmila]

Mandraik Ludmila, Placed an order! Hurrah! They promise to bring it in a week! In the meantime, I will study the forum and the profile topic with nuances and proven recipes!)) I will prepare))

Thank you so much for helping to decide!)

Go to the official Panasonic website, everyone was there, I looked this week. Do not be alarmed by the price tag, this is a tempting, at registration they discount 5000 from the price on the site. So my 2512 costs 20990, and with a discount 15200.
I went in and looked. All six models are available.

🔗

[jawar]

jawar, Alexander, thanks! I looked here. But no model is available. Possibly blocking availability and not delivering due to sanctions. Taki Crimea))

Hello! I called this store now, they said that none are available. And in other stores, almost nothing was left. Somehow I managed to order in one well-known one, at a horse price, but that they do not deliver for a long time, it seems that they have run out. The most interesting thing is that nothing could be found in European online stores. What is going on, can anyone tell me? ..

[old plumber]

old plumber, I suppose that because of quarantine, people are buying up stoves so that they don't have to leave the house once again ...

I have been keeping track of the ovens for three weeks, while I was tormented by a choice ... Like hot cakes .. For example, there were 4 models, the next day there is already one. Yesterday I ordered 2511 for 15 thousand. Will rise in price, it seems to me, in any way. like all imports.

found nothing. What is going on, can anyone tell me? ..

because of the quarantine, people are buying up stoves so that they don't have to leave the house once again ...

So yes, I read that sales of bread machines have doubled
And in our village, not every store has flour yet, I bought two packages of 2.5 kg. from. Ryazanochki, but for 100 rubles. We will have enough for a long time - about two months, taking into account the fact that there is another 2.5 kg of whole grain and 2 kg of rye and 2 kg of extra. We don't eat much bread and don't bake pies now ...

2511 for 15000? !! Lucky. They will bring me 2510 for 23000 now. And then, on the site where I took it, there were three more models yesterday, today there are none.

Just like hot cakes, panasiks are dismantled, and indeed bread makers
Here I baked it last night and ripened at night in a brick oven, while we still drown for the night.
Rye-wheat bread "Westphalian Passion" # 156

[old plumber]

old plumber, Yes. When I was looking for 2512, I could not find it anywhere. It was before the new year. They disappeared everywhere at once, and even at the official.And if other models were here and there, the 2512 was not. But luck smiled so much, appeared at one retailer, had time to take it from him. So you have to seize the moment.

[old plumber]

old plumber, well, wow, these are the prices !!! (((I am even more glad that such a price tag has gone ..
Mandraik Ludmila, Lyudmila, isn't it worth baking bread from Makfa Extra? Is it easier to take something? The first time I saw this one, I took a bag for a sample .. But it says what exactly is for muffin, not for bread. The grind is really thinner) And while I'm looking for some recipe for the first bread in Panasonic) By the way, the question is: does the bread darken somehow on a dark crust? My Fili has a dark version - a light crust, well, not fried at all .. (((

[Olenka]

Olenka, I'm not an experienced baker, but I can mix it with rye, then it will do.
And Panas over time, like a machine when running in, bakes better every time.

By the way, the question is: does the bread darken somehow on a dark crust?

I almost never played dark. Now I bake on light. The crust color depends on the ingredients.
Today I bake from Finnish flour (it is like "whole-grain" wheat, but it doesn't look like ours at all), even on the Medium crust the crust is too dark for me, so I put it light.

In the meantime, I'm looking for some recipe for the first bread in Panasonic)

Well, it's simple: The very first recipe: Ordinary white bread (Basic program) from the book to Panasik.

[Olga]

Olga, bake the first bread from the instructions, there are quite sane recipes. I didn’t buy MacFa extra, I can’t say anything.
About the crust, firstly, the stove often heats less at the beginning than when it is developed, many "complained", secondly, the color of the crust depends on the ingredients, thirdly, the very fried crust is only in Krustin