Hello everyone
Sedne, Svetochka, thanks for opening the topic.
It is a pity that I saw her "after"
I will stay for a long time, so I will hide "in the house"
The birthday has not come yet, but the present is already there. I came to share the joy
Why bought
From the bread makers, I have two Moulinexochki Starozhil with baguette holders, molds for pits and muffins and RZ for round bread (with a large bucket; a program for storing the dough in three temperature modes, etc.)
I've never had a Panasonic oven. I have the most general idea about them. I've heard a lot of good reviews, for example:
I love Panasik very much, I have it for sure about 10 years old, it is completely without problems, it is not necessary to adjust and modify recipes at all. I'm not worried about him, I threw all the ingredients and forgot until the end of the program, the crust is always thin. ... But if someday the Panasik fails, I will not hesitate to buy it again to help the mullet!
Marysya27, but Panasik is still needed
And so it so happened that there was an urgent need to use automatic bread programs with a stable result. Many people like my Mulinekschki, but: "I threw all the ingredients and forgot until the end of the program" is not their strong point.
I decided to look at Panasiki. Moreover, during the holidays there were discounts on them.
Why model 2000
First I looked at models 2511 and 2512. I stopped at 2511.Confused by the dispensers. With all the understanding of the convenience of their presence, I have a "fad". There were reports from the owners that they were sometimes removed for the freedom to rise the dough, covering the open area with foil. I have a gas oven with an upper grill, which, for all its usefulness, "eats" the height of the oven. Sometimes it gets in the way. In xn I would not like such a repetition
In earlier models, the roof is flat, but fewer programs. Perhaps this is somehow limiting.
Then I saw new items, models 2000 and 2522. Here I was completely confused.
2522 is a gorgeous madam with all sorts of charms: two stirrers, two modes, two dispensers, a variety of programs. And all this wealth, + at a "luxurious" price, only for a small size bread? It seemed too sophisticated to me.
Model 2000. What tipped the scales:
flat "roof";
features of the bucket (rounded bottom) and the shape of the mixer (similar to the mixer in HP RZ);
the possibility of two sizes of bread M and L;
the presence of two modes (with a crust and normal);
variety of programs;
somehow lower price.
* I would also like:
the presence of a separate program for baking in the crispy mode;
well, more for "playing", a mixer for rye bread and the "Compote" mode (he was very much praised)
Acquaintance
She opened the box. The first thing I did was sit down to read the instructions, because I heard that the Panasiks had their own peculiarities of exploitation.
The instruction is good, understandable, detailed. I was very pleased with the table "Menu Schemes and Baking Options" indicating the time intervals of the processes.
* There is a small "but": the number and time of intermediate strokes is not indicated. Without them, there is no clarity and integrity of the presentation, only the overall picture. We'll have to empirically determine when time permits.
Puzzled by the "durum flour" in the recipes. After multiple leafing through, I decided that I probably meant coarse flour. Although also marvelous. But I didn't have it. So I just used flour.
I was sooo upset, I thought that I would return the stove without unpacking, tomorrow when I saw the size of the bread. It turns out: "500g - L; 400g - M"
And what, "eggplant is not green?"
I was sure that M-500g, and L-750g. And then 100g difference Not "Feng Shui" at all
I came to my senses a little, revised the recipes again. I saw in some compositions: 200g + 200g of flour + 300ml of water + other things ...;
or: 250g + 250g flour + 260ml + 80ml water + 40g honey + 40g malt + ... other miscellaneous.
Obviously not for 400g of bread. A little relieved. Calmed down a bit. I decided that I would unpack it, take a look at the stove and the bucket, their potential capabilities.
There are also inaccuracies (differences) of translation in the Russian and Ukrainian versions:
(use cool water (Russian))
(use heated water (ukr.))
Differences in names:
AND:
I unpacked the stove. Beautiful, pretty, neat. The size is about the same as Moulinexochka (1.500kg) with baguette holders: about 3cm higher, but 3cm shorter in depth. The bucket is lovely (similar to RZ), and quite suitable for +/- 1kg
I was a little surprised by the asymmetry of the concavities on the bucket.
A very cute measuring spoon with handy markings:
The stove works like a mouse, in a whisper.
Cool stove !!!
Further, working days with a tough test regime: "turn it on and go." For this, the stove was bought. A couple of times there was an opportunity to spy on, maybe fix it. But I got patience: the automatic machine is so automatic
Test results
The first was "Wheat-rye" (Menu1) with a crispy crust:
* Flour, ordinary, not hard grades
Uniform rise in height:
Incision:
Check for stability of the result.
He's the same. Take 2 and try √3 (with the addition of rye sourdough):
Left without a cut.
The cut is still hot:
Reviews of those who tried it. Sometimes, when I bring fresh bread, if there are any left, I take the remains of the previous one. They took fresh, refused to give the rest. They said that the bread is still soft. And delicious.
* If you hold the bread in a plastic bag overnight, the crust becomes soft.
Basic crispy bread. Menu 1.
* After the bag, the crust becomes softer, but slightly rubbery. There is no such thing in rye.
Next bread "Rye bread", Menu 4 (Whole Grain / Rye Bread)
I was surprised a lot, because I cook this type of bread only with sourdough. And here in the recipe only yeast
A recipe is a recipe, an automatic machine means an automatic machine. Honestly, there were doubts about the result.
Recently, when I found the topic, I read this kind of doubt:
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.
Result:
Sideways:
The bottom:
Incision:
The crumb is not very lacy, plump (which is not wonderful), but soft.
I am completely at a loss from the result. What is it like? So? perhaps?
After taking the sample, the husband asked to add such bread to the list of favorites.
"Milk bread". Menu 8 (Basic). With a plain crust.
Light crust, size L:
Bread "Darnitsky" from fugaska on the same program (just a crust (light, size L); no cut). I doubted whether the program would work?
"Rustic bread" (Menu 6. Diet). Crispy:
Let me remind you All bread is prepared without my intervention. This is Panasik's strong point. All breads turned out to be very tasty and fragrant.
The stirrer leaves the bread without any problems.
What to say? Everything is obvious 100% Hits
Trials continue
It is very interesting now to see the classic rye in it. What kind of crust will there be?
we are already tired of waiting for the results of the rye tests. Well hoooooo on some thread of the program, well show us the improved rye crusts, well, show it
well, who's going to try.
I can try, just write, please, the recipe for the desired classic rye. I don’t know what kind of newbie we are talking about, however. Not in topic yet
