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

Hello everyone! I also recently joined your society of Panasonic lovers, albeit quite by accident, because this is already my seventh bread maker))). I just accidentally stumbled upon a Temko about non-standard forms and was impressed, and then running through Avito I saw a completely new oven, in packaging, although it was a 2500 model, but for 5000r. It turned out to be really completely untouched, with all the films and papers, and even the book was included in the gift. I liked HP very much, it suits me completely.

[Elena Gar]

Elena Gar,

[Elena Gar]

Elena Gar, that's lucky! Congratulations. Let it serve for a long time and please!

I have been waiting for "mine" for a long time at Avito (the second, at the dacha). I bought 2501 for 4t. I think I was very lucky. In the package, used, I think, once, you can see it in the bucket

[ Thank you. While I baked three breads, everything worked out. This is a recipe from a book with grated cheese. And the next one in an urgently purchased form L7 Darnitsky with prunes according to Elena's recipe, well, very tasty, though there was not enough liquid, although she added.

[Elena Gar]

Elena Gar, great choice! Great results.
I always do the same for buying a Panasik on Avita, they are reliable and so far, here I do not remember any complaints from someone on b. at. panasiki.
I myself bought my mother a new 2511 on Avita for 5tyr, but without shovels, instructions, a glass and a measuring spoon, that is, just the "bare" stove itself. The hp bucket was zero, never used, and I bought the mixer blades additionally. Mom bakes bread regularly, I just give her recipes - not standard ones, she also likes experiments.

[Mandraik Ludmila]

Mandraik Ludmila, Thank you! I also bought one of the HP, albeit in the store, but also without a stirrer and everything else, only a stove and a bucket, nothing, I bought a mixer and bake, I still don't use glasses, only scales, I have these glasses from HP and a bunch of multicooker in a box lies. It's only bad now that with a new toy you want to bake and bake, but there is no one to eat (my husband is now in quarantine not in Moscow, and I don't really eat bread, I like the cooking process itself)

Today I bake from Finnish flour (it is like "whole grain" wheat, but it does not look like ours at all), even on the Middle crust the crust is too dark for me, so I put a light

Here is my light crust

And this is mine from the recipe book for HP 02 "low-yeast". Hell in the form of l10. I bake so constantly in HP.
Yes, the only substitute in the recipe is 100g of whole grain, and I have 100g of rye.

And this is mine from the recipe book for HP 02 "low-yeast". Hell in the form of l10. I bake so constantly in HP.
Yes, the only substitute in the recipe is 100g of whole grain, and I have 100g of rye.

I have it baked now, according to the recipe. already the second in 2 days. the first one left quickly. on the French thing - CZ, and Pshenichnaya

Here is my light crust

And I have 02 low-yeast

Greetings to bakers!
Recently bought 2502. White bread turns out cool - both simple and French. I threw the ingredients at night, in the morning a wonderful bread
But with rye problems, or rather rye-wheat.
The first time I did this recipe:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=469201.0
Failure

The second time I made it according to the recipe from the book:
Mode 7
Wheat - 220g
Rye - 330g
Salt - 1.5 tsp
Rast oil - 2 tbsp
Honey - 2 tbsp
Water 330 ml
Yeast 2 tsp

The recipe also contained 40g malt and 80ml boiling water, because there is no malt, just added 70ml more water
The result is exactly the same as with "Darnitsky"
It is damp inside, sticks to the teeth (Tell me, please, what could be the problem?

Non-mix.When kneading, you need to help with a silicone spatula. Scrape along the walls. Malt cannot be replaced with water.

[onew]

onew, on which (name) prog did you bake? The one to which the link was given. I see from the reviews that Rita used to bake on Rye. The review is good. So it should work out.
https://Mcooker-enn.tomathouse.com/in...201.0

Is there a Rye program in 2502? You cannot bake rye bread on the machine.
It is necessary to knead with "Pelmeni", then leave for 1.5 - 2 hours. Then "Baking" 1 hour 5 min.

[onew]

onew, on which (name) prog did you bake? The one to which the link was given. I see from the reviews that Rita used to bake on Rye. The review is good. So it should work out.
https://Mcooker-enn.tomathouse.com/in...201.0

On program 7 (rye). This recipe doesn't need malt either. But it was impossible to chew, sticky to the teeth (

Non-mix. When kneading, you need to help with a silicone spatula. Scrape along the walls. Malt cannot be replaced with water.

thanks, but can you tell me why it comes out sticky?)

Judging by the photo, the roof collapsed. Lots of liquid. Did you follow the kolobok? Check out the first page of this topic, there are many useful links, including the basics of baking.

Judging by the photo, the roof collapsed. Lots of liquid. Did you follow the kolobok? Check out the first page of this topic, there are many useful links, including the basics of baking.

no, I didn't follow the kolobok) I thought it would be simple, like with white bread)
In terms of liquid, when Darnitsky made the first recipe, he gave all the ingredients strictly according to the recommendations. Both times he gave different flour, peeled rye from different manufacturers

Rye bread is not very easy to make, even when mixed with wheat flour.
The first photo shows unmixed flour in the corners.
The ratio of liquid to flour, it is difficult for me to count it exactly right now, but if there is no malt, I would reduce it even more and pour in no more than 30 ml, well, this is very approximate. I have not brewed malt for a long time, but as far as I remember it turns out to be a very thick mash and it definitely does not correspond to 70 ml of liquid. It is possible, in principle, to ignore either the malt or the water used for brewing it. The dough will be steep, but it won't stick to the teeth.
In general, you need to help manually at the beginning of the batch and track at least the first batch. But we must remember that the classic kolobok will not be here. And "experience is the son of difficult mistakes ...", good luck!

[Mandraik Ludmila]

Mandraik Ludmila, many thanks for the detailed answer!) We will try)

Hello! Can you please tell me which Panasonic model is better to choose so that you can bake rye bread, without yeast bread, according to your own recipes and built-in programs?
Thank you!

[Olga 1948]

Olga 1948, here is a topic on HP Panasonic, ask there

https://Mcooker-enn.tomathouse.com/in...338.0
And read the first page in the topic and the last ten. Most likely, you will understand about rye ...



Friends, check if you have a link to a comparative plate by model. I have- no.

Svetochka, page 29 opens, if you scroll through it, you can find a table, so I copied a specific link
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1440

I also saw this table

[Irina]

Svetochka, opens page 29

And I have a page, but before there was a link to a specific post. Buttercup,
Irina,

Svetochka, after the number of posts on the page increased, and, accordingly, a different number of pages in the topic began to be displayed, the links began to work not quite correctly

[Buttercup]

Buttercup, Thanks I'll know

Good afternoon everyone! Tell me, what is the maximum amount of dough that Panas can knead? 1 kg and that's it? I mean with one batch. And how many batches can you make in a row?

[Alexander]

In the instruction there is a maximum of 600 g of flour (I did less. 600 g. I have not tried it myself, but I'm going to). Didn't do two tests in a row. But I think you can.



Alexander, kneading or prog Dough

Good afternoon everyone! Tell me, what is the maximum amount of dough that Panas can knead? 1 kg and that's it? I mean with one batch. And how many batches can you make in a row?

I made the dough for 800 grams of flour, it was normal, the main thing is to look so that it does not run away, you can make as many kneading as you like (if there was no baking), if there was baking, then you cannot cool down until it cools.

[Svetlana]

Svetlana, I once did 2 batches in a row, for 20 minutes 500 grams. And the question arose, why bother with the car like that, if you can, for example, once, but make more weight.

[Alexander]

Alexander, I also make two kneads, and it turns out so regularly ... First, rye dough is kneaded on dumplings, with my help; then I put the rye dough in the cartoon on the rise and baking, and in the panasik I already put gray, or white bread, or pizza ...
Only here there is one subtlety, if you have a batch with heating, then when using programs with standing before kneading, due to heating, the standing time may increase.

2 batches in a row, 20 minutes 500 grams.

Alexander, is it the weight of the dough or flour in the dough?

[Sedne-Svetlana]

Sedne-Svetlana, looked at the topic you are fond of Easter cakes, or there was a fad. And tell me the recipe purely for a bread machine, without dancing with a tambourine, either from one device, then from another, and the third operation on a third device. so only on Panas? Is there something like that? I tried the recipe from Panas's instructions, which is not ice, to be honest. And how to make the cake inside moist? what are they impregnated with?

Alexander, is this the weight of the dough or flour in the dough?

flour weight, recipe from instructions. Dumplings. Cooked them up. It's not for nothing that there is such a function, you have to drive it, that's why it was bought to work. And you can look at it on the Internet or in a store

flour weight, recipe from instructions. Dumplings.

It is clear, Alexander, I would not advise, especially dumplings dough, knead at a time for 1 kg of flour, the coupling may not withstand, after all, dumplings are steeper than just bread dough and you can overstrain Panasik. For me, just driving it twice is not a question at all, Panasik will withstand this, but I'm not sure about a steep dough for 1 kg of flour
I myself make both dumplings and cheburek dough, but I don't need such volumes (per 1 kg of flour), so there is no experience, but I would have saved Panasik.

[Mandraik Ludmila]

Mandraik Ludmila, I will consider! This is what I wanted to know. As they say, less and more often does not hurt.

[Alexander]

you are fond of Easter cakes, or there was a hobby. And tell me the recipe purely for a bread machine

Alexander, I have been making Easter cake for several years now according to this recipe:
Recipe (by Shelen): Kulich "Masterpiece" in the oven and multicooker Brand 502 (master class).
Half a serving (400 g flour) completely in a bread maker. No dancing with tambourines. And this year I will do it. On the first page of the topic there are links to the features of the preparation of this cake in a bread machine.

Unfortunately, the author of the recipe is no longer alive ...

[gala10]

gala10Checkmark, I will also bake this Kulich again, following your experience, according to Lena's recipe.
Delicious and simple!

(... we will always bake and REMEMBER her on Easter and Memorial days)

[Sedne-Svetlana]

Sedne-Svetlana, looked at the topic you are fond of Easter cakes, or there was a fad. And tell me the recipe purely for a bread machine, without dancing with a tambourine, either from one device, then from another, and the third operation on a third device. so only on Panas? Is there something like that? I tried the recipe from the Panas instructions, which is not ice, to be honest. And how to make the cake inside moist? what are they impregnated with?

My 2 Favorite Bread Maker Cakes Recipes

Butter cake Program for Panasonic - Basic with raisins, size M, light crust. If your bread maker has the Sweet Bread program, then bake with it. Dispenser volume = 250 ml In the absence of di ...Elena Bo

Kulich "Royal Bummer" in a bread maker Making choux pastry. To do this, pour flour into a bowl and, stirring vigorously, brew with boiling water. You should get a smooth mass without lumps. We put flour, butter in a bucket ...Qween

[Galina]

Galina, mamusi, I will also bake this cake for sure! he is super-duper!

Kingdom of heaven to the author! remember her ...

Svetlana, Oil has already sintered. Worthy!
and what is the "Royal Bummer"? wet or airy?

Girls-boys, not the topic, of course. In memory of our Lenochka.I also make Easter all the time, year after year, according to her recipe: Recipe (by Shelen): Boiled Easter "Favorite" (master class).
And this year I will definitely do it.

Girls and boys, upload photos of your Easter cakes, we will admire together!

Guys, hello everyone !! My new Panasik 2511 has just arrived !! Hurrah! For three years I have been baking bread in Philips, and I dreamed of Panasonic)) Everything is new, albeit familiar))
In general, I ran away to put the first test - the main one) I will definitely tell you my impressions and what happened! Worried)))

And I just can't get used to the fact that the temperature equalization can be 1 hour. That's annoying. But now Pansya has baked some bread and I am very happy.

My new Panasik 2511 has just arrived

Congratulations!!!!

In general, I ran away to put the first test - the main one) I will definitely tell you my impressions and what happened! Worried))

What a wonderful dough is obtained in Panasika. Yesterday I made for rolls with poppy seeds
Roll with poppy seeds, nuts and raisins # 143

[Olenka]

Olenka, Congratulations! Excellent purchase. Let it serve for a long time and please!

[Olenka]

Olenka, Hurrah! Congratulations, get acquainted, master!
I now have a dough for a Frenchman, I want to turn on baking manually - on the rise, otherwise it has been rising a little lately, either the yeast is like that, or the weather is not so

[Irinap]

Irinap, $ vetLana, gala10, Mandraik Ludmila, girls, thank you tremendous for the congratulations !! It is very pleasant and I believe that I will not only be happy, but very, very much!))) Like all of you.

Irinap, for now, too, this moment is strange. At Philips, the batch starts immediately. 2 kneading, 2 proofing and baking. And here is leveling, kneading, proofing and baking. While it's unusual and strange))) But on Fillet I always heat milk or water. I mean, I never put it cold, even in the heat. And Panasonic, it turns out, has nuances in this regard (I’m slowly studying those)

$ vetLana, it will definitely come to the test! My pizza loves, I must please)

Mandraik Ludmila, oh, and I love French! Until I decided at 6 o'clock, I want the first result as soon as possible ... But I realized that on the 22nd program you can knead the dough, but bake it separately on the Baking? Is it really better?

gala10, I hope I and my family will be happy). Although the children voted for Krustina because of the crust ... Now I put the dark one. If only it was hotter than in Philips!))))

[Irinap]

I just can't get used to the fact that the temperature equalization can be 1 hour. That's annoying.

Irinap, Olenka, so as not to annoy - I suggest using pre-mixing. They wrote a lot about it here and many use it. Load all the ingredients and turn on the Pelmeni program. In this program, mixing starts immediately. Let it work for 5 minutes so that all the flour intervenes. Then turn off the Pelmeni and turn on the program on which you are going to bake. In this case, the autolysis process, which is very useful for the test, will take place during standing. And if you immediately load the yeast, then it will activate during this time, but will not use up all the power.
The only thing is, if you have a model without a yeast dispenser, it will not work with pre-mixing to put it overnight with a delayed start. Autolysis will be too long and yeast will develop ahead of time. On the other hand, if you put it at night, then standing will not annoy you.
I have a model with a yeast dispenser, so I always pre-mix, control the bun and go to sleep peacefully. Yeast will be added to the dough at the right time and will not be overwhelmed. And in the morning, as in the advertisement, I wake up from the aroma of fresh bread.

on the 22nd program, can you knead the dough, and bake on the Baking separately? Is it really better?

Here, I decided to check and after the program fr. dough "pikala" waited another half an hour, scored the top to avoid bubbles under the upper crust, they really annoy me and put on 50 minutes of baking. I'll see what happens

I suggest using pre-mixing.

All the time with this pre-mixing, and why I ignored the last two times - I don't know. From now on to me science.