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

[mamusi]

mamusi, Rita, handsome !!!

I miss ... the chatter ...
I would like to chat about this and that ...
What kind of bread was muddied and in general for life!
But the cafe "at Pani Sonya's" does not work, apparently Quarantine

Rita, the cafe is working
We are already sitting there chatting

[mamusi]

mamusi, fluffy!

fluffy

Ira, I don't even know ...
I haven't cut it yet.
I feel that the crust is crispy.
High, but after all there is flour 520 g
I'll cut it later in the evening! Appreciate the taste and cut and report back

Rita, the cafe is working

Shaw ?? Waitresses "returned"?)))
I'm coming !!!!

Finally, the right crumb started to turn out.





Cold liquid dough plus gluten. This is the only way to get an elastic, moist, aromatic crumb. Did I really make friends with Russian flour VS

Did I really make friends with Russian flour VS

This is what you did. And I think: why don't you go into the topic

[Svetlenki]

Svetlenki, Sveta, Congratulations.

Hello everyone!! I kept walking around and around the rye and now it turned out! Very happy! Not soggy, soft crumb, rather high. The aroma is, of course, wonderful! In the photo, a comparison is a bun M of milk and rye.
I wanted to taste Westphalian Passion, but no whey .. In general, a recipe for custard bread from our book. I just decided to try a semi-automatic, so to speak. Kneading on Pizza 15 minutes. Turned it off. Went up 01.15. Then she put it on Baking. I was very worried that it would not be baked, because I thought it would be at least 50 minutes, and then 30 minutes and that's all ..... But I was worried in vain. It was melted. Found peeled rye flour with us. Mother Kuban seems to be called. Malt Pudov.

[Olenka]

Olenka, the baking time is set independently up to 1 hour 30 minutes by pressing the "timer" button. Press once +1 minute

[Irinap]

Irinap, Ira, thank you very much !!! I'll know! And I looked into the book, it was written from 30 minutes to 1.5 hours ... But how to do it ... I was worried and did not look, as it should))
This is the second try. The first recipe from the forum in milk came out with a shoe (((Nobody did ((And this one is lovely!

[Olenka]

Olenka, is it custard, is it not pure rye?

[Mandraik Ludmila]

Mandraik Ludmila, Yes, Luda, custard! I feel that I will stop on it in search of a successful version of rye))) For now, at least))

[Olga]

but no serum.

I put a couple of tablespoons of sour cream when there is no whey
Olga, The bread is outwardly beautiful. Was it baked exactly ??

[Olenka]

Olenka, Olga, I stepped on the same rake when I put it on baking for the first time. Oh, and I got fucked up then! The oven does not turn on until it drops to a certain temperature, and I did not want to open it so as not to ditch the bread completely.

... The first recipe from the forum in milk came out with a shoe

The recipe from the forum does not guarantee quality, unfortunately

[$ vetLana]

Was it baked exactly ??

$ vetLana, Svetlana, we haven't reached the middle of the rolls yet, but what we ate was as if baked! Not a hint of dampness)

The oven does not turn on until it drops to a certain temperature, and I didn't want to open it so as not to ditch the bread completely

Irinap, Ira, just about !! The same nonsense .. I thought I’ll turn on the next baking right away ..))) no matter how it is!

The recipe from the forum does not guarantee quality, unfortunately

Nothing, experience is also experience)) Although I feel sorry for the products)))) But now I know!

I wanted to taste Westphalian Passion, but no serum

When there is no whey, I bake on kefir + water or on one kefir. It always works.

[gala10]

gala10, Galina, thank you very much! Take note! I here accidentally found peeled flour, I was delighted to the point of impossibility!)) Now I'll try and Passion! Does the fat content of kefir matter?

Does the fat content of kefir matter?

No, it does not, I sometimes add stagnant sour cream

I always have my own yogurt at home.I ferment milk with sour cream and cook it with my own instead of yogurt, yogurt, etc. (call it what you want))))
So that's it. If suddenly there is no whey, I like to dilute the yogurt with some water to the required volume! And into the bread!
It is also an option!

I ferment milk with sour cream and cook it with my own instead of yogurt, yogurt, etc. (call it what you want))))

Yeah, I do the same thing, and when I rebuild, I still throw in the remains of sour cream ... In general, it turns out half-leaven, very much loves this sour milk dough! And if you add boiling water of hot water, to the overall pleasantly warm temperature, then finally the yeast sticks like "by leaps and bounds"

There is someone from Belarus who would call and have questions about the bread maker !!
8025-5012965
I will call you back

[Minsk]

Minsk, we are not from Belarus, but we will help you right here ...
Everyone who comes here will help you in any way they can. This is how it is with us
If they are temporarily silent, it means that the day's affairs are just stuck!
Wait a bit - help will come.
Ask specific questions directly HERE. If possible with a photo.
Complain in one word!
And you are welcome.

And yet there is nothing to complain about, many questions arose in purchasing a bread machine. Especially the modes of this model. For example, if there is no “yeast-free baking” in the modes, then this model cannot bake such a yeast-free bread or only in automatic mode? And so with the rest of the modes.



Or there is no mode - "Wholemeal bread". You can't bake automatically, or can you still bake?

🔗

[Minsk]

Minsk, there is a "baking" program in which you set the baking time using the "timer" button and please bake a cake or bread with soda.
What do you mean by wholemeal flour? If whole grain, then it is simply added to the dough some percentage, I, for example, 100g out of a total mass of 400g. and bake and on the program "basic" or "low-yeast".

[Minsk]

Minsk, there is a "baking" program in which you set the baking time using the "timer" button and please bake a cake or bread with soda.
What do you mean by wholemeal flour? If whole grain, then it is simply added to the dough some percentage

In the functions of bread makers, such a mode is indicated - coarse grinding.

[Minsk]

Minsk, if you need bread made from whole grain wheat flour, then Panasonic has a program called Diet Bread. On this program, you can bake 100% c. h. bread. I'm not sure if it tastes good.

[Minsk]

Minsk, coarse = whole grain

🔗

So you can safely take this version of the bread machine ?!

[Minsk]

Minsk, need to.
And yeast-free ... these are baked goods on soda or baking powder (there is soda and acid, like lemon). That is, there is no live "CO gas generator₂"- yeast, there is a chemical reaction of alkali and acid (a pop is obtained), which raises the dough. It makes no sense to knead for a long time, even harmful. Mixed, the reaction started and baked goods immediately, and the temperature is lower, about 120-130 ° C, well I don’t need any more for these cupcakes. I’m not special in these confectionery gadgets, but the bread maker is declared that it will be able to work out this simple process. No? That’s the point.) You can make such baked goods in a multicooker. Or manually.

2512 - a stove with the maximum number of programs for Panasonic. It has two dispensers: for yeast (it will work on all or almost all programs, except for baking) and for additives (it will work on certain programs.)

the bread maker declared that it will be able to work out this simple process. No? That and bohsnim.

No, they baked and brought here they showed the results of baking a cake, and on the first page there is a recipe

yeast-free ... these are baking soda or baking powder

I think yeast-free bread means sourdough bread.
Naturally, there is no such program. I think not a single bread machine has it, except that in those that are programmable, you can somehow automate the process.
But in Panasonic you can bake sourdough bread, there are many examples on this forum. In my opinion, it's confusing, you need to adapt to the leaven, to make your own timing. The sense of automation is lost. But there would be a desire.

[Minsk]

Minsk, here's the bread ....
From a good master ...

Wheat bread with rye sourdough Immediately I apologize - this is not really my recipe: I took it somewhere here on the forum and then modified it for myself. I just wanted to leave a comment in the discussion of this recipe, but I couldn't ...poglazowa2011

Please orientate, please, another point .... if, for example, there are no modes in the functions, let's say - from coarse grinding or yeast-free, or rye flour, etc. ..... this does not mean that I cannot bake from this dough ? If I understand correctly, then the oven is possible, the only thing there will be no automatic modes?

[Minsk]

Minsk, pure rye bread (no wheat flour), no bread maker can bake it automatically. Rye dough looks like plasticine, and if you do not help manually with a spatula, it is smeared on the sides and the comb spins into blank in the middle of the smeared rye dough, with a small amount of wheat flour, there are automatic programs, just called "Rye bread". It's hard for me to say about the rest, personally I need to specifically understand what kind of bread and what kind of oven

[Minsk]

Minsk, you can bake anything you want, the question is in the number of body movements.
An automated program of some kind may be suitable for your test. For example, for baking bread from wholemeal flour (whatever that means), the Diet bread or Rye program is suitable. For breads with a small amount of rye or whole grain flour, the Main program is also suitable. We must select and try.
For baking sourdough bread (just don’t call such bread yeast-free, it’s wrong!) Automatic programs are not suitable, but you can bake it, including successively kneading, service mode (for warm proofing) and baking. You also need to monitor and select the time in accordance with the behavior of the leaven.
And in any case, the bread maker is an excellent kneader, many housewives knead the dough in HP, and bake it in the oven.

[Minsk]

Minsk, the first page of this topic has a lot of useful information for beginners. Read it. According to your questions, it seems that the blind are talking to the deaf. Sorry for the harshness.

[How is it not?]

if, for example, there are no modes in the functions, let's say - from coarse grinding or yeast-free, or rye flour

How is it not?
How is it not?
Well, they just *are not directly called *.
But we are baking !!!!
Whole Grain Regimen, Diet Regimen, Rye Regimen. This is what they are!
If your favorite recipe contains less than 50% flour, NOT the highest (or first grade), you can bake on the Basic.
You tell us WHAT you are going to oven, for example. What recipe do you mean all the time?
After all, almost NOBODY bakes bread purely on one kind of flour ..... How do you express * coarse grinding * ??
... how much of this flour do you want to put in your bread?
10%. 30% 50%???

I would advise you download in the Internet Book of recipes for the desired you HP. And see if you like the bread and what is offered there.

Good afternoon everyone! Here at this link is a review about the bread maker and a very successful rye recipe, in which there is only 80 grams of wheat flour. 🔗
I have done it several times already and always comes out personally, I added more seeds there during the kneading process. The only thing you need to pay attention to is that in the dough mode 13 there will be a kneading, it is not needed for rye, therefore, before the kneading, you must have time to turn off the program; I turn it off after 40-50 minutes of rise, this time is enough and immediately put the baking on for an hour and a half. If possible, transfer the recipe to the desired topic, I have not really figured it out here yet.

on dough mode 13 there will be a crush, rye does not need it

There is a "rye" mode for rye dough (in 2501 this is program 17)

If possible, transfer the recipe to the desired topic, I have not really figured it out here yet

You can lay it out in a separate recipe, everyone can see it

Good day! I bought a bread maker (Panas 2510), unpacked it, like norms, only the lid goes a little to the right and left when closed, I do not know whether this is the norm or not, and on a stirrer, on top of the corner ripped off the coating and from the inside the part of which is inserted, there are also strong scratches that the coating ripped off... Should I go demand a replacement or give up?

[Ketrin0203]

Ketrin0203, I join Sveta's request to lay out this recipe. I'll try to bake it the same, an interesting recipe!
MarinaDi, congratulations on your purchase! Regarding the shoulder blades: I checked my own, for three and a half years they have been working with me regularly, from the inside the coating is completely worn out in places, at the ends it looks like in some places the same has already peeled off a little, but my opinion is okay, but it's up to you to decide.

only the lid moves a little to the right and left when closed

I also walk a little, that is, it does not sit tightly.

from the inside, the part of which is inserted, also strong scratches

In my opinion, this will not interfere in any way.

the cover is ripped off on top of the corner

My rye comb was torn off after 5 years of use.

but my opinion is okay, but it's up to you to decide.

I agree with Lyuda.

[Mandraik Ludmila]

Mandraik Ludmila,

Congratulations on your purchase!

Thank you)
Mandraik Ludmila, $ vetLana, thanks for the answers, calmed me down, otherwise I really began to worry!
Now I will master a new technique))

I began to worry a lot!

Don't even worry, I cut my shoulder blade with a knife, hard, on the third day after purchase.
The shoulder blade accidentally remained in the bread after baking French ...
Well .. and I did not notice and began to take a pill. Strong cuts like that. Five years have passed. The coating did not come off further. I bake myself and do not remember.
Let it serve for joy!
Bake boldly.

[mamusi]

mamusi, thank you very much
How nice it is when members of the forum do not respond with sarcasms)

[MarinaDi]

MarinaDi, congratulations on your purchase!
If the spatula begins to stick or not jump out of the bread, then there is a magic recipe: Recipe (by mary_kyiv): Universal non-stick mold release.
Both of my shoulder blades are already scratched. For wheat bread, this is not critical, but in rye it happens that the spatula gets stuck. There is no such problem with lubrication.

[$ vetLana]

$ vetLana, yes, the mode, that is, for the rye dough, but it was embarrassing that it did not rise, although it would probably rise even in the switched off oven. In principle, it's not difficult for me to follow) And I will definitely transfer the recipe, now there is no time, I will have to make screenshots, otherwise it will take a long time to write. Here is today's bread for this recipe

[Ketrin0203]

Ketrin0203, wow, what's the recipe? Just like my favorite from the purchased - farm