Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

My kneading and proofing on program 13 in Panasika takes 2 hours and 20 minutes.

It seems to be the same, but I can't see it now, only tomorrow

blagorod, and why get the mixer?

I don't know, I thought to wash, at the beginning when she didn't want to get it, I wanted to leave it.

[blagorod]

blagorod, if you really want to take out, fill a bucket with warm water. It will stand, it will be very easy to take out and wash off the remnants of the dough, dry it and put it on again!
But most of us don't take it out. Although Sasha swears!

Good evening!
bought this miracle today! I bake the first bread! Made according to the first recipe from the instructions.

the question arose - do you need a Borodino oven on the rye bread mode?

[pavel_s]

pavel_s, Pavel, congratulations on a very wonderful helper. However, there is a mistake in the instructions, there is no rye mode in your oven, so for heavily rye breads you will most likely have to do it with supervision. In previous models, kneading was used on a program with kneading immediately, then the service mode and separate baking were set.

And in this oven there is the possibility of improved baking, but how to apply it to rye, we need to collectively think, or what our experienced girls will come up with themselves. There is no separate auto-program for Borodinsky now in the stove.

The one that in our instruction is incorrectly translated from the foreign instruction as rye, in fact, has a lot of flips and is very long, what happens with the rye component is not clear. In the foreign instruction, there is no question of any rye flour. It's Whole Wheat - Strictly Whole Grain Regimen strong light flour - Strong whole wheat bread flour

[fffuntic]

fffuntic, Lena, you are a godsend for beginners! Attentive and caring. I'm serious.
I noticed the question in time and answered.
Briefly and clearly.
pavel_s,
I am +1.
Although I don't have this oven. I have 2501 and I have a Rye mode, I often bake rye under "supervision".

there is no rye setting in your oven

Thank you! today I will bake gray bread, and tomorrow I will risk Borodinsky on this mode - then I will show what happens :)

[Rye bread]

in our instruction is incorrectly translated from a foreign instruction as rye, in fact, it has many flips and is very long, it is not clear what happens with the rye component. In the foreign instruction, there is no question of any rye flour. This is Whole Wheat - Strong whole wheat bread flour

It's a pity. I thought there was a rye automatic in this oven.

"Crispy programs:
Basic crispy
Basic crunchy
Basic stuffed
Wholegrain / Rye bread
Whole grain with additives
Dietary
Dietary with additives

Soft crust programs:
Main,
Basic fast,
Basic with additives,
Basic with additives fast,
Brioche
Cake"

[old model]

Yesterday I specially downloaded the bourgeois instructions, because the timings for rye kneading by no means roll on the declared program. Rye dough is not so sausage.
Well, here are my conclusions.

I downloaded the imported one and looked it over well. In the crispy part, there is exactly the regime that 6 hours is the enhanced French regime. Lean bread - pure wheat bread without baking. here is the correct list of programs:
Crispy three on flour c. from.:
- regular white with a crispy crust
- regular with raisins with crunch. crust
- regular with a heavy crunch filling. crust. Should not rub the sausage-shaped filling too much.

Two whole grains with a crispy crust, that is, fortified with our dietary ones: empty and with raisins
Two French with a crunch. crust: empty and with raisins

Then comes the programs old model with regular crust
Two usual: empty, with raisins
Two accelerated: normal accelerated and normal with raisins accelerated
Brioche, that is, sweet dough, pastry.
It's just that the pastries are weak the same
Gluten free bread
Gluten Free Cupcake
Bread ordinary dough
Pizza dough
Jam
===
In terms of similarities with our old programs.
Only the main one on the usual crust remained intact. Our dietary and French are baked in crustine more crisp. They remained only in the crunchy programs.
Attention!
The main crispy is generally cool according to the table. Not only was it shortened, but also with kneading for 5-10 minutes and the fermentation was done the smallest. A strange program.
But it just seems to me that if you remove the kneading there - that is, after the kneading, pull out the spatula, then perhaps here it is - the rye program is just. Gentle kneading, hot fermentation is the shortest and should be hot, fortified baking.
At least I would investigate it first of all for the author's kneading, whole grain kneads more and ferments longer, bakes weaker.
But the rest are crispy just like our old basic, dietary and French, but with reinforced crust.

well, they don't roll

but what about standing?
I compared programs from other ovens - it is quite suitable for rye.
And according to the bourgeois instructions - they don't eat rye bread.
5-hour mode - other parameters depending on temperature sensors.

[fffuntic]

fffuntic,
Lena is super, thank you ..... ..... yesterday I tried to write pavel_sthat I would have baked it on the 1st prog ..., according to the description, the program for rye bread is the most that is not for there, but it turned out abracadabra ... apparently there were some troubles with the site ...

[pavel_s]

pavel_s, well, we are already here almost all the owners of previous versions of Panasik, including those with the Rye bread program from Panasik. And we know how difficult it can be to get rye bread, in principle, on the machine. The parameters of the whole grain program are less suitable for this purpose than the first main one for kneading, fermenting .. well, at first glance. But you have a stove, you can experiment as you like. Check in practice and report here. You are the only owners now. Any experience in it is interesting and valuable.

Check in practice and report here. You are the only owners now. Any experience in it is interesting and valuable.

Yes. And we will learn from your experience ...

it was on the 1st program

You meant the 8th apparently.

[pavel_s]

let's say better: we are already tired of waiting for the results of rye tests. Well hoooooo on some thread of the program, well show us the improved rye crusts, well, show it
We don't sleep nights, we are on guard for the whole topic




pavel_s, 1st of the instructions, which is just White, but in Russian Basic crunchy. I also propose to take out the scapula on the fermentation from there, so that there are no wrinkles. But this is at your discretion.



By the way, pay attention to the indication for water.
● When the room temperature is low, use cool water
for menu 1, 2, 3, 9, 11 or 14.
but in the original:
● When room temperature is low, use tepid water for menu 1, 2, 3, 9, 11, or 14.

compare translation. In fact, tepid water is a little warm, water
Nuance, but important. And logically it is understandable. On the first program no standing, although there is heating on kneading, but if it is too cold, it will not heat up enough. Therefore, you cannot take ice water. You need a relatively warm one.
It can be completely cold only where there is standing. Cold water is recommended there.

And for rye, the warmer, the better. It is not necessary to pour a cold one for 1 program. Better type room 20 degrees minimum

tepid water

On the bourgeois forums they write - 2 parts of cold water, one part of boiling water.
In fact, it is neither hot nor cold.
Suitable for room temperature.

1st of the instructions, which is just White, but in Russian Basic crispy. I also propose to take out the scapula on the fermentation from there, so that there are no wrinkles. But this is at your discretion.

And there is a button responsible for pause or as soon as the "lift" mode starts to open the lid and remove the blade?

Yes, after full kneading, on the rise, open the lid and remove the paddle. Exactly. Fast so it doesn't get cold.

It's just that nothing is known about the regime. I would like to know when and how many adjustments there are, or if there is one in the middle, then maybe it would be possible to leave. But this is unlikely. For wheat, most likely at least two have been abandoned, and this is a lot for rye.

Ingredients:
- yeast 2.3 g
- flour 400 g
- butter 10 g
- sugar 2 g
- salt 3 g
- water 260 g
- turmeric 5g
- ginger 10 g
Program 1

Found on YouTube the French Panasonic recipes for Khrustina. This is Bread with Ginger and Turmeric. Has anyone tried it?

well, who's going to try. There are three owners here, and the rest are eagerly awaiting your results. Bake, relatives, bake, bake everything and do not forget to show.

Ingredients:
- dry yeast 2.3 g
- wheat flour 400 g
- salt 2 g
- sugar 4 g
- lemon powder 10 g
- water 280 g
- candied fruits in cubes 150 g

Program 3

Bake, relatives, bake,

You'd better eat the way I bake ..., ... we have this bread for a week exactly, and the black is not over yet ...

Found on YouTube the French Panasonic recipes for Khrustina.

There is a lot here - experience-fresh.panasonic.eu/recipes-by-product/breadmaker/

There is a lot here - experience-fresh.panasonic.eu/recipes-by-product/breadmaker/

Thank you, I saved a few recipes, I will try to bake with them.

[pavel_s]

but what about standing?

pavel_s, pure rye bread does not knead for a long time and does not crumple, not once, there is no such regime here. Lena, I found some kind of short mode with a short kneading in krustin, so you can try it on it, only after kneading, remove the stirrer-blade

pure rye bread does not knead for a long time

Now I put it in the rye mode according to the recipe from the instructions - there is whole grain flour. I'll see what happens.
Borodinsky then I will be in the first then.


And the modes - well, that's all - there is no need to look for it for a long time :)

Yesterday I baked rye bread, but not with yeast, but with sourdough. (200 g of Alekseevskaya general purpose flour, 300 g of peeled rye flour, 2 tablespoons of sunflower oil, 1 tablespoon of honey, 1 tsp. L of rye molasses, salt 1.25 tsp l., ground cumin 1 tsp. l, ground coriander 1 tsp. l., 25 g steamed rye malt 100 ml boiling water, 200 ml water at room temperature, 9 tbsp. l. rye sourdough. (I make the sourdough liquidish if you have a thick , then you may need a little more water. Used the first program for kneading, then the service mode (4.5-5 hours rose), then the cake for 1 hour and 15 minutes. The bread turned out good, tasty, with an ordinary crust, though cracked. But it can be me to blame, before it was necessary to turn on baking.

something is wrong with the rye recipe - 4.
he returned already on the rise - the bun was all smeared on the walls.
added flour and started a separate batch - the bun is not repaired already.
I'll see what happens.

[pavel_s]

pavel_s, if you had only rye flour, then it will not form any kolobok. And if you don't help with your hands, then it turns out just like that, the mixer-spatula smears all the dough around the edges, the consistency of the dough is like plasticine.In this case, you do not need to add flour, if the dough is still mixed, then just collect the dough with your hands (with a silicone spatula) to the center , shape with wet hands or a wet spatula into an even shape and leave up. When the volume reaches 1.5, baking.

then it does not form any kolobok

Then I'll go and add water and form it.
Thank you.

It turned out like this

[pavel_s]

pavel_s, look at the consistency, the dough should look like sticky plasticine.

like sticky plasticine

soft sticky plasticine came out :)
let's see what bread comes out :)

[pavel_s]

pavel_s, it is better to observe that it does not rise more than 1.5 times, otherwise the roof will fall. Baking is better than 1h5min. You can control by temperature, baked rye bread inside has a temperature of at least 98 degrees. For a simpler and more reliable result, we have a recipe for almost rye bread, wheat flour, nothing at all, it does not affect the taste at all, but you get a hood and less risk of a falling roof:
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=527741.0#

did not rise more than 1.5 times

Well, it turned out probably at 2. Put it on baked goods.

In principle, it can stretch, but most likely there will be a flat roof, pure rye bread is always a lottery, but the taste is always wonderful. Because of this taste, all our dances with tambourines are conducted

Well, you cook everything the old fashioned way. With "weak" baked goods as before. And how to do it in an improved version? How to get an improved crust on rye?

[Lena]

Lena, well, as we get crustines, we will improve the crusts, but while I kneaded the passionate bread in Panasika, and baked it in a cartoon, the top turns out to be moist, and the bottom is with a crust Even if you turn it over at the end of the baking, the top is still wet

most likely there will be a flat roof

the hat fell, otherwise everything is fine :)
the crust is good :)

I put in whole grain (50/50) bread with spinach, red onions and paprika. Let's see what happens. Program 5

[pavel_s]

pavel_s, well, it turned out well, with a flat roof it is even more convenient, well, it seems to me With an initiative in rye bread

[blagorod]

blagorod, and 50/50, half whole grain, and what other?

With a start in rye bread

Thank you:)

Guys, boys !!!
What are you Well done !!!
Valuable experience and great mood for "girls", looking at your photos!)))
Don't leave us!

[blagorod]

blagorod, and the onion did not have to be slightly simmered in vegetable oil according to the recipe? The taste will be softer in this case.

[blagorod]

blagorod, and 50/50, half whole grain, and what other?

Higher

blagorod, and the onion did not have to be steamed a little in vegetable oil according to the recipe? The taste will be softer in this case.

I don’t know, there were recipes with fresh onions and fried, I decided first to try with fresh, red onions, all the more not so hot. While baking ...

Higher

We are waiting for the photo. I baked with red onions for a long time, maybe a year ago, the bread turned out to be very beautiful, as if there were marble stains on the cut. Well, delicious, of course the same. I didn't use spinach and paprika, that's why it had a very pleasant onion aroma, well, for those who love onions, of course

The outside is indistinguishable from just good wheat roasting, inside there seems to be a little green color (it can be seen in the hole from the mixer). The bread itself felt less raised when baked without onion additives in the same proportions. When it cools down, I'll see what's inside, baked or not.

When it cools down, I'll see what's inside, baked or not.

Very nice came out.
And in what mode did you do it?

Very nice came out.
And in what mode did you do it?

The fifth, whole grain with additives mode, will have to be tried on other modes, too, to compare.

Ingredients:
1 tsp dry yeast
200 g whole grain flour
200 g premium flour
a bunch of spinach
1 medium red onion
paprika to taste
1 tsp cane sugar
2 tsp salt
3 tbsp. l. olive oil
I added water to a blender, grinded spinach, measured out the resulting juice 300 ml.