Bread Maker Panasonic SD-254

waiting for the result on another flour

I don't bake often, so I don't answer quickly - the result is positive. Not magical, of course, it happened better, but the roll came out much higher
So it really was a matter of flour.
........................ ..............

The banquet continued unexpectedly.
Yesterday, two rolls were baked at intervals of several hours: one is a brick of putty, the other is good tasty bread. The same packet of flour, the same packet of yeast.
This can be explained either by the intrigues of evil spirits, or really by voltage problems in the network.
Apparently, the respected sazalexter was right, and a voltage stabilizer is also needed for the stove for a consistently good result.

[Bona]

Bona I use a regular UPS, but 1000W

Hello bakers!

My bread does not rise, it turns out very dense, the top crust is very pale. I do everything strictly according to the instructions for the "Basic" program: dry yeast (Saf-Moment), flour (Altai Batyushka), salt, sugar, vegetable oil, water (soft). I put the ingredients according to the sequence indicated in the instructions: first yeast, then flour, salt, sugar, oil, water. It turns out this. Please help me figure out the problem.

Chunga-changa write completely the recipe according to which bread was made.

I once had this: (I changed the yeast, that is, I took the same saf-moment but with a different production date (more recent) and everything worked out. And I also take the saf-moment only with a scullion on a red background. Look at your yeast

I got such a result when I bought the yeast fake.
Now I will present it for comparison.



The fake ones (in the photo on the left) have unpainted red paint inside the bow of the apron strings.



The fake (in the photo on the left) is not painted inside the nozzle of the combine



In a fake (in the photo on the left) along the perimeter of the package, the grooves are barely visible, it can be said that it is impossible to separate one package from the other with your hands - you need scissors, because you think there is no perforation, instead of it there are some bumps. Real grooves are clearly visible, they are convex, there is a perforation, it is easy to separate one package from another and along the edges where the perforation is such a notch like a herringbone.
In addition, there is less yeast in a fake.



And so even the signs "SAF" on the white part of the packaging are sometimes counterfeit, only the font color is white.



On real ones, the font is much darker and quite clearly visible (turn the bags at an angle).
This is my own experience.

I bake bread strictly according to the instructions from the bread machine: 1 tsp. dry yeast, 400 gr. flour, 1 tsp. salt, 1 tbsp. spoon of sugar, 1 tbsp. spoon rast. oil, 260 gr. water. Please advise what to do.

If you weigh flour on a scale, then there is only one way out: change the yeast. Because bread according to this recipe is always like a lifesaver.
If there are no scales, can you measure the flour with a measuring cup incorrectly?
Try with "Fermipan" or Saf-moment try to find a non-falsified one.

Thank you so much Olga from Voronezh, really fake yeast, checked all your photos.
The baking issue remains open. At first, I baked with sourdough (hop), and everything worked out fine, but for some reason the bread did not rise sharply. I tried with dry yeast, got on fake ones, with yeast now it's clear. It remains to find out why it does not rise with natural sourdough. I tried it on hop, raisin, malt.
The sourdoughs are made alive, the volume increases by 2-3 times, but when baking the bread turns out as in the photo.
On the question of the scales, I have electronic ones.

The oven is designed for baking bread with fast yeast, and with sourdough the bread rises much longer, you can't bake it in a bread maker on an auto program. But there is a way out, you need to turn off the program at least an hour before the end and let the test rise for another 1-1.5 hours. Then turn on the program Bakery products. , set baking time at least 1 hour, 1 hour 10 minutes. Good luck!

What do you think about baking with live yeast? Do you also need to increase the proofing time? Bread in Panasa for 500 g of flour rises by only 10 cm.

flour 500 gr
water 300 gr
yeast this time put 17 grams (at 12 grams the same result)
salt 1 tsp
sugar 1 tsp
rast oil 1 tbsp. l.

basic mode, size L, medium crust

[Pogremushka]

Pogremushkasurely yeast is to blame.

Usually, 500 gr. flour I add 8-10 gr. pressed yeast and 330 ml. water.
First, I knead the dough on the Pelmeni program (it works for 10 minutes and turns off). Then I turn on the main program and during the temperature equalization, the dough comes up again.
And if there is no time, then immediately on "Main" and always the bread is excellent.

[Pogremushka]

What do you think about baking with live yeast? Do you also need to increase the proofing time? Bread in Panasa for 500 grams of flour rises by only 10 cm.
flour 500 gr
water 300 gr
yeast this time put 17 grams (at 12 grams the same result)
salt 1 tsp
sugar 1 tsp
rast oil 1 tbsp. l.
basic mode, size L, medium crust

Pogremushka
Unreasonably (17gr.) Yeast is a lot. I recommend putting no more than 10 grams, or even less, but 8 grams is best. I tried to put both more and less, but I was convinced that 8 grams is the most optimal weight of fresh yeast on a loaf of bread.

you can also add 1 tbsp of sugar, I put 2 liters on 500 g of flour

No matter how much I tried to weigh the yeast in the spoon attached to the stove, no more than 2 grams. did not work!
I always put it according to the recipe, at the rate of 2g / h. l., always the bread is excellent! (Saf moment)

[Pogremushka]

Pogremushka, I bake exclusively on live yeast. For 500 g of flour I take 6-8-10 g (I have a step in the scales of 2 g), depending on the freshness of the yeast. I do this: I collect all the products in a bucket, except for butter, put it on "pizza", track the bun, adjust it as necessary (all this takes no more than 5-7 minutes), reset the program, add butter (if butter, then just throw a piece) and exhibiting the main program. This immediately "kills" such hares:
1.no need to sit by the stove, waiting for it to start kneading,
2.the yeast is guaranteed to start working,
3.gluten develops in flour,
4. oil is added closer to the desired technology (fats are added to the dough at the end of the batch or during the second batch).

[Pogremushka]

Pogremushka, I bake exclusively on live yeast. For 500 g of flour I take 6-8-10 g (I have a step in the scales of 2 g), depending on the freshness of the yeast. I do this: I collect all the products in a bucket, except for butter, put it on "pizza", track the bun, adjust it as necessary (all this takes no more than 5-7 minutes), reset the program, add butter (if butter, then just throw a piece) and exhibiting the main program. This immediately "kills" such hares:
1.no need to sit by the stove, waiting for it to start kneading,
2.the yeast is guaranteed to start working,
3.gluten develops in flour,
4. oil is added closer to the desired technology (fats are added to the dough at the end of the batch or during the second batch).

+100 !!!! Similar algorithm

Thanks everyone for the answers. There is so much yeast, because I decided it might be rather weak. And so on 100 grams of flour for bread dough I put 2 grams of live yeast. Thanks for the technology. Today I will try, but suddenly something changes. Well, it turns out that I have tall and fluffy bread in the oven on the same yeast! True, the last proofing there will be more authentic than in HP. I usually skip the alignment altogether, turn on the oven in advance and then start laying the food - can the dog still be buried here? The last time I also added oil towards the end of the first batch.

I baked today according to the technology described here with preliminary kneading on Pizza.Yeast took 10 grams. Result: height 11 cm, crust wrinkled and cracked
Is it really yeast ?! Expiration date. I keep it in the freezer, as always. Or, God forbid, a stove?

check the germination of yeast by kneading the "dough" - a little yeast, water, flour = until it is like thick sour cream. Let it stand. If it bubbles normally after 10-20 minutes, the yeast is working.
Fresh yeast should crumble, not be like plasticine!

If the yeast is viable, try just kneading the dough - will it rise or not? Then bake in the oven.

what color is the bad loaf itself?

The color of the loaf is, as always, quite ruddy, I expose the medium crust. Yeast bought a month ago, crumbled. Since then they have been living in the freezer. I'll go put the dough, see how they behave. Unsubscribe.
In the oven, this yeast makes excellent bread for me. But I distribute for about an hour for sure.

[Pogremushka]

Pogremushka, and what is the consistency of the dough? With our flour for 500 g, 330 g of water is needed, otherwise the dough is too steep, hence the gap on the roof, and the unevenness of the top can also be. Was there even a minimum porosity in the failed bread? There are photos?

[Rina72]

Rina72, it's yeast after all! Count the bubbles on your fingers in 35 minutes! Here is the infection... And where should I put them now, there is definitely still half a kilo left. And what is it with them? Maybe because of what she kept in the freezer?
The bread is quite edible and even tasty. Dense, of course, like toast, for example. The gingerbread man is correct. Our 500 g flour requires 300 ml of water.
By the way, the question is: does the moisture content of flour change as a result of storage at subzero temperatures? Something seems to me, with the way I brought the flour to the balcony, she began to take more water.

As far as I know, water "freezes" from food at sub-zero temperatures.
Yeast, probably, will have to be thrown out, it is unlikely that something will work out of it. There is always a risk when buying such large quantities (although it is argued that frozen yeast almost does not lose its properties). I buy 100-gram packs, keep them in the refrigerator door - where the oil compartments are. And then they are slowly deteriorating (there are dots of black mold or white bloom). There was a time when my father bought me a kilogram pack (they say, it will be cheaper), I was able to use it for about two-thirds. I immediately cut it with a thread into about a hundred-gram pieces, wrapped it back in paper and put it in the "oil" compartment. I took out a piece, I already worked with it separately, and tried to touch the big one as little as possible (the less often I climbed into the pack, the less chances of damage). I threw it out when the yeast became plasticine-like.

[Rina72]

it's a pity, of course, that you have to throw it out. Maybe they will fit for kvass. This is my first time. I always take live in large packs, but such problems are the first time. Therefore, I did not even think about them.
Rina72, thanks for helping me figure it out.

Well, here I am faced with the same trouble - the dough stopped rising! yeast always saf-moment, looked, no, not "lime", how dry to check for "germination"? tell me !! French bread always turned out like in the picture, propped up the paint of HP, and now it rises only to half 2 times, and other breads also do not rise in any way, I sit and grieve

Dry, damn it, now! Winter, after all! Maybe a little more water? How is the bun? Soft, smooth?

[REMINDER THEME ABOUT YEAST]

I think that you can test dry yeast in the same way as "wet".
By the way, we have a good REMINDER THEME ABOUT YEAST,
and
About dry yeast (PAF and not only)
Yeast, starter cultures and their substitutes

Rina72, yeast sprouts well, maybe something with the oven? (((During the raising of the dough, a warm atmosphere should be created there, right? Maybe something with the sensor, but then how does baking happen? All in frustrated feelings

Well, here I am faced with the same trouble - the dough stopped rising!

Try next time to take a photo of the dough at the stage of the last proofing and give it here. And write what and how they did and the bread recipe.
We all want bread "above the roof", but this does not happen!
A lot depends on our hands, thoughts, what is in the dough, the weather, and so on ...
I know this from myself ...

Try to temporarily switch to the most ordinary bread, rest. Maybe even buy bread in the store several times (I do that too!) And then, with renewed energy, start baking my own bread

Trust me, it helps! Bread is a living organism and is very sensitive to all kinds of changes, including our mood and thoughts.

Unless, of course, x \ n is ok. My sweetheart grandmother eats any food, even from the refrigerator, and even works on the windowsill, never covered her with anything or jumped around her. Clever stove!

I would also like to draw your attention to the fact that you just need to pay attention to the combination of products when laying in the dough. Not all ingredients can be good friends with each other. This also affects the rise of the dough.
Observe the behavior of the dough during kneading and proofing, and even when baking, and remember

Admin, I understand how difficult it is with us, beginners)))) There is no photo at the last stage of proofing, but here is a photo of the finished bread and crumb. Why am I worried, because I baked bread according to recipes that have already been used more than once, I have not introduced anything new, and you will see the result yourself (((Malt bread (your)

and this is our favorite French, alas, it is not at all like the one that we loved ...

[First, it is necessary to anticipate the effect of malt preparations on fermentation process anyway.]

Well, taking my word for it is also harmful.
I am not a magician, I study with you ...

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0

As for the mode of action of this most important improver, then, first of all, one must understand for oneself in which direction one can expect an influence on the process of making bread.

First, it is necessary to anticipate the effect of malt preparations on
fermentation process anyway. Thanks to the digestible substances in the malt, the yeast is given a large amount of the necessary food and a rich fermentation substrate. Due to the increase in the amount of enzymes resulting from the addition of malt to the dough, their effect is intensified and supplemented, and, depending on the duration of their action, a new soluble, easily perceptible and fermentable substance is formed.

Therefore, from the point of view of accelerating the fermentation process, malt preparations can always be used. The advantages in this case will be: shorter fermentation time or savings on yeast (within known limits).

This acceleration of fermentation is not always beneficial for the volume of the bread. Not all flour produces a dough that responds to the acceleration of fermentation by increasing its volume; the dough, increasing in volume, can give a coarsely porous, coarse crumb.

In most cases, accelerated fermentation is reflected in the increased volume of the bread.

Further it is necessary to trace the following actions of malt enzymes. Accelerated degradation of starch favors the formation of a large amount of soluble carbohydrates, as well as the formation of a crust, since caramelization and brittleness depend on the sugar content. The attractive brown color of the bread, the elasticity and vibrant shine of the crust are also advantages to be noted when using malt.

Gluten is not washed out of malt flour.

Regarding the effect of malt on the dough, the following must be said: if the gluten of the flour is strong and capable of resisting, but not stretching enough, then the protein-dissolving effect of the malt is manifested in softening the gluten and increasing its extensibility.
If we are dealing with soft-gluten flour, the gluten of which is more susceptible to the action of protein enzymes, then the increased proteolytic power of the malt may soften it too much. The dough will blur, the bread will not have enough elastic, even and loose crumb. but the latter will be rough and with irregular pores.

In extreme cases - most clearly "this is seen in large breads - flaws appear that completely coincide with those obtained when a large number of germinated grains are mixed.Weak, highly hydrated gluten does not have sufficient strength to resist to retain carbon dioxide, the crumb settles, the gas forms large spaces under the upper crust; or the cohesion of the dough becomes insufficient and the crumb bursts under the pressure of the gas.

The dosage of malt extract, depending on its enzymatic activity, properties of flour, ranges from 1-3% to the mass of flour.

I never tire of repeating:
1. Watch out for the dough, its consistency!
2. if you want help - let's get the bread recipe!
And you spread it drop by drop! Well, how do you answer correctly ?!

Judging by the photo, there is not enough liquid in the dough, the crust of the dough was all torn from the stress, and the crumb turned out to be shallow.
With this steep dough, it is difficult for the yeast to raise the dough and make it tall and fluffy.
Judging by the photo, I don't see the exact recipe.

And your favorite bread, too, does not interfere with adding some water and making the bun softer, the bread will be more fluffy!

Good evening everyone!
Today we bought a Panasonic bread maker - 254. I haven't baked bread yet, because I have one question: the recipe says "2 tsp. Yeast". Tell me, does this mean - the measuring spoon that comes with the stove? If so, pour yeast to the very edge?

that's right, mernh 2chl full without a slide

[tat-63]

tat-63, Thank you!
Yesterday I baked my first bread (main) - everything is strictly according to the instructions. I have an electronic scale, I weighed flour on them. I used dry Saf-moment yeast and Kiev-Mlyn flour. What can I tell you .... The bread turned out delicious !!! And the crust is just shine! Perfect. I chose the medium crust mode, it suits me perfectly. The bread tastes very much like a fresh, fluffy bun. The dough is baked, the top of the bread has not fallen off. But now I have to buy a knife especially for bread, because it didn't work out so soft to cut beautifully. But these are trifles, because I am completely delighted with the bread machine and bread!

[wilama]

Yesterday I baked my first bread (main) - everything is strictly according to the instructions.
The bread is delicious !!!

wilama
Congratulations on a great first bread! Now your home will always be filled with a wonderful magic bread spirit! Further good luck! 🔗

Help
put the dough with raisins for the first time Panasonic 254-when beep-poured raisins-stands-silent, I turned it off-and that's it
how to continue the cycle?

Continue already, if disabled, now will fail. Turn on the kneading (the "Pizza" program will do) to mix in the raisins, literally for a couple of minutes. Unplug and wait for the dough to rise (about 30 minutes or more), and then turn on the baking for 1 hour. You can't do anything else. It should work fine. I bake rye bread according to this scheme.

Thanks, I already guessed it myself and baked it, but it turned out to be a little bit hard
but as in Panas 254
need to? so she wrote it down and stopped, I fell asleep what I needed and then do nothing and wait, it will start itself or something to reap ???

Urs don't need to press anything, the program will continue by itself, it just gives a signal that it's time to add raisins

the stove is smart - it waits for the hostess / owner to hear, come to the kitchen, take the necessary ingredients, open the lid, everything will fall asleep ...

Hello, I have an SD254 bread maker, tell me in what proportion to put flour to bake rye bread Thanks in advance for your answer

Hello, I have an SD254 bread maker, tell me in what proportion to put flour to bake rye bread Thanks in advance for your answer

Choose any recipe Rye and wheat bread. Table of contents. or Wheat-rye bread. Table of contents. and according to the recipe you put flour, the brand of the stove does not really matter.

[hard]

I ask knowledgeable people to give advice.
We bought a Panasonic SD-254 bread maker today (we wanted a Panasonic SD-255, but we chose the first from the available choice Panasonic SD-254 or LG HB206CE). At home, they began to unpack, install and noticed that the kneading spatula on the shaft is worn loosely with play (in the instructions - put on the kneading spatula hard on the shaft) and even freely rotates on the shaft by 15 degrees left-right.So it should be or is it a factory defect of the blade. Should the installed paddle touch the bottom of the bucket (we have a gap of about 2 mm).
If the marriage, then let's go and change to LG HB206CE.
Thanks in advance for your reply.

So it should be, or is it a factory defect of the blade. Should the installed paddle touch the bottom of the bucket (we have a gap of about 2 mm).
If the marriage, then let's go and change to LG HB206CE.

This is not a marriage, so there should be a backlash and a gap.

Thank you calmed down.
We put the oven on white bread

Tell me please. Where can I find a diagram of panasonic SD-254 operation?