Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

[For what purposes will you take Christina?]

For what purposes will you take Christina?

I would take it for the crust to try what and how. I have two Panasiks, one at home, the other at the dacha. Therefore, I do not take the third one yet.
And as the first HP, it does not quite suit you.
Happy Holidays everyone

[Tkach1969]

Happy Spring and Beauty everyone
Tkach1969, Sabrina, welcome

What can I say: the bread came out delicious, but not very rose and hard. Rather, this crispy crust .. I think it is not very appropriate for this recipe. Something needs to be changed, but what?

Tkach1969, such rye will not rise very much:

Z, N. Well, for comparison with white, which I cooked the day before

The rye bread also needs to lie down a little. In general, you need to get acquainted with the stove, try different recipes and modes.
To start with rye is bold About the incongruity of such a crust. Here, I think, the point is in the balance of the ratio: with a small size, the bread is a reinforced crust. Perhaps increasing the ingredient bookmark for this recipe will help you find the balance you want. You can try to choose one of the programs for a thin crust. I am also just getting to know the stove. The results on all programs are encouraging. The crispy rye bread is now a favorite with the family.

For now, this method can also be of help:

if you do not need it, you can put it in a bag after the bread has cooled, the crust will be softer.

Sabrina, you don't need to get upset. If you still need to think about it, you don't need to take the stove.
The bucket in the oven is of sufficient size for 1kg of bread, although the instructions indicate a possible size smaller than in other models. The baking pan allows you to bake bread in 2 program options: with a reinforced crust (there are more of them, because under this "sharpened" stove) and standard. With a reinforced crust, the taste of bread is closer to that of an oven.
The dough will be kneaded as in other models. With the advantage that there is a rounded bottom here, and the flour will not linger in the corners.
There is a rye mode, but with a reinforced crust. "Gray" (wheat-rye) breads (I've already tried them) can be baked on programs with a regular crust.
Do not knead a lot of dough ("always multiply by two") in any of the ovens, only up to +/- 1kg in total.
An analogue of the French mode in this model (if I understood correctly) in the list of programs with a reinforced crust. It is called "Diet Bread". I baked on it from the "Rustic Bread" recipe book. It turns out magically (similar to grandma's from the oven)
The dough on dumplings can also be replaced. The program is "Pizza Dough". And the service mode with a batch (I haven't tried it myself yet, users wrote).
It seems to me that not everything is so critical and scary. But if the reinforced crust quite not needed (and a variant of the taste of bread from the oven); if attracted by the shape of a brick and only a thin crust; if this is the only bread maker, then it is probably better to take the model 2511 or 2512 (even if they do not quite fit in design).
*And further. If there is no rigid attitude towards the automatic execution of programs, but there is a willingness to "fuss" over the stove (to cooperate in the "manual" or "supervised" mode), then you can leave the 2000 model (it can also "a lot +")

[Sabrina]

Sabrina,

take two operating instructions and immediately see the answers to your questions.
In past models, there are three sizes of Bread plates: 400 g, 500 g, 600 g flour.
There are two sizes in the crust, 400 g and 500 g. Moreover, it is recommended to make bread of 500 g of flour only for part of the programs without reinforced crust. With a reinforced crust only 400 g is recommended.

In the part Baking with a tender crust, you have a version of the previous programs in domestic models.Updated only in the part with a reinforced crust.

Krustin does not have a low-yeast bread program, which many people really like in 2510-2511-2510, but there is a brioche for baking with a separate addition of fat, which was not at all in the domestic versions.
Reinforced dietary and French programs in crustin have crispier crusts, I don’t know about the difference in taste.
Krustina has the same basic mode in the part with a tender crust as in the previous models, but the maximum bread weight is less.
If you have a crust, then just in terms of rye breads, if you don't like the automatic programs, you will still make them manually, like most owners of all stoves))))), so you will not feel the difference in the stoves.
Krustin and past models are hard to compare. Both have their pros and cons. It's impossible to say unequivocally, take this one and that's it. Krustina, like any panasik, has a bunch of hidden opportunities that will be revealed over time. Little has been studied so far.
The only thing that could be real? bad in crustin - impossibility? (at least according to the instructions) oven for 600 g of flour, if the family is large. Also, this minus (if there is one. The potential of the bucket has not been studied, I proceed from the worst considerations) is very critical during Easter cake time. When the larger the bucket, the better.
There is one more nuance in size. For example, you set a maximum size of 500 g in a crust, and your flour is very water-absorbing and you want to make very moist bread. That is, in fact, the batch is obtained one size larger. And the question - will the grill bake a very wet loaf - open. In previous models, this is one of the advantages of Panasik - it bakes drier and wetter. But wetter - the volume increases greatly. The bread may not fit in the bucket. That is, you can only dance with wet bread? (at first glance, it should be checked) for 400 g of flour. Easter cakes like to grow tall, for example. In panasiks of previous versions, cakes were especially fluffy, in general, for 300-350 g of flour it was necessary to make, but in Krustin this question is completely unclear so far.
That is, if you need a larger loaf, probably, the absence of a large size is not at all good. The limits of the crust in this area not investigated.

"Village", on the machine (6h):

[Marysya27]

Marysya27,
As the owner of the former Panasik, I am especially interested in the comparison of the same baked goods in two ovens. You only have one modern version of Panasik, so you won't be able to compare the updated French with the old one.
But compare both versions on usual mode, when there is a desire and time, it would be very interesting to taste, that is, this is program 2 - updated, it corresponds to 8.10 - the previous version.

Also in the photo all the bread is crispy, but we do not understand the difference.
How does bread taste different from program 1 to program 2? or 3rd? Are the crusts different too? Which one do you like the most?
You experiment the most, you can to reveal your impressions in more detail?
The impression of rye bread on the machine is also interesting in more detail. Let’s omit the fact that there are drop-dead crusts and about the appearance. And what about the taste compared to baking rye bread by hand? Does it taste the same? Is it possible to automatically make Westphalian rye just like manual without loss in taste in your opinion? If you really find fault.

ps. the owners of both versions of the stove sit modestly in the bushes and do not want to share their comparative impressions. A person asks which stove to take is the first and only one with dimensions, but for some reason only those who do not have both stoves answer, that is, it is unrealistic to give objective advice.

You can throw slippers at me, but my 2512 with a low-yeast mode, thin crispy crusts, a beautiful even shape, I would not exchange for this new one. For a lot of money, little trashnenky crackers.

[Marina]

Marina, you have the subjective opinion of a person who cannot compare two stoves next to each other. While NOTHING is clear. Not a single owner in the subject, who has two models and a long baking experience in the previous model, has expressed his opinion. And the taste cannot be appreciated from the photo.
Also, experienced Panasonic owners do not show their experience in using the stove. Meanwhile, bread can be of different consistency. And maybe at Svetlana, (Sedne), y Galina (marlanca) - they know a lot about panasikas, they would have found something to show and, perhaps, it would be far from rusks I really look forward to their verdict and comparative impressions from them.

[ladnomarina]

You can throw slippers at me

ladnomarina, Marina, I will support. I did not dare to voice it. Unfortunately, this is the case. Or it is necessary to VERY adapt - to select water (according to hardness), flour (maybe pre-mixing?) And arrange some other dancing

you have a subjective opinion of a person

fffuntic, Lena, Marina appreciated the quality and type of loaf. There is something wrong ... Either gluten is not developed, or I don’t understand what, but for Panas, the result is, let's say, not very good at all. Our prices are already falling and returns on Amazon are starting to appear on sale ...

[Svetik.]

Svetik. For example, I do not like the round shape of the bread categorically and I love the potential for the amount of dough for the cake period, that is, the higher the flour rate, the more attractive it is to me, but we will omit that.
I look at the timing instructions.
1 - the program, yes - special in itself. Strange. There are 10 minutes of kneading and the shortest fermentation. What kind of thought the engineers had, I don't understand. In my opinion, this program can only be for VERY weak flours, such as general purpose or Extra type. Or just English with super low gluten. I believe that even for our domestic flour with 10 bakery proteins, it can give coarse unmixed bread. This is my speculative conclusion. Rustic program for breads made from very low flour, probably even spelled.
But programs 2 and 3 in timing are our usual Regular program, only with reinforced crusts and without standing, that is, you need to regulate the temperature of the ingredients yourself. This is the difficulty. We are not used to it. And here you need to take care not to overheat when mixing too much when filling with too warm water or not pouring too cold water, this will much to depend.
We also know that the wetter the batch, the more interesting the crust. And no one tried to explore kolobok consistency on these programs in order to identify the difference in the crusts.
The same is lower at 4.5, 6, 7. You could look at a different consistency, you can interrupt baking for five minutes, which would give different crusts.
Is there a certainty that potential of these programs entirely disclosed?
Programs 8 and 10 are generally our former Main. What's wrong with it? 8 and 10, in addition to the shape, should not differ either in crusts or in taste in theory.




By the way, now I went through the recipes in the instructions. Yeah, bread on program 1 requires the least amount of water. The thickest batch, which is usually done for weak, non-moisture-consuming flour.
For all other programs, the water norm is increased, there is supposed to be a different flour, stronger, baking. Moreover, if we compare with the water norms for the previous model according to the instructions, then for programs 2, 3 - with crispy crusts, it is higher, a bun is meant softerthan in the last models. The water requirements are also set: slightly warm water in a cold room. True, this is a very streamlined requirement. It is necessary to select the water so that the bun does not overheat, but it is not too cold. Well, there that at the end of the batch it is probably advisable to have about 28 degrees.

And the taste cannot be appreciated from the photo.

With all due respect to your experience in baking, from the photo, if not taste, then obvious jambs in shape, crust are visible. And not only me

And I see that it is difficult to spoil only 8, 10 programs in this stove.
Nobody tested them. So far, I only see that this stove is just more complicated than the earlier versions, when I just shoved it in - and it worked. Here we mean a wetter kolobok on new programs, or in other words "you need to find the perfect kolobok".
I fully admit that we just do not yet see what this stove is capable of. Or not capable, and you are right.
So far, there is too little information on it for me personally. The first program was shown on ordinary flour, and I did not expect anything good on it. Complex rye bread was made on the machine, but after all, on the machine, and in the previous version, it often turned out not ice, and there is not even a separate program for it according to the intention of the creators of the stove.The rest of the programs were made one-time without much research, but they are not as simple as in the previous version.

I'm still terribly interested in whether it is possible to get the perfect crumb in crustine, as in the past panasica, with new crusts and an improved taste like in the oven. Nobody has bothered in this direction yet.

Well, I hope that in experienced hands this stove will show everything it is capable of. In the meantime, I watch with interest. Thanks to the users who show and tell in such detail.

This pretzel is not very good for me either. No offence!
First, it caught fire and was inspired, and then smoothly and deflated.

Mlyn, the devuli are happy, but I can see the naked king, ashamed to confess.

But! But I am far from being a culinary specialist, so I only express my gray opinion.

I also expected more from Panasonic. The crust is thick and the bread is awkward, it might taste better.
Girls do not be offended)

Thank you all girls for the answers, I refused the new model, although it looks very beautiful, I definitely don’t want to jump around the bread maker, and the thick crust is not very attractive, I went to choose another model.

Good evening everyone, the girls really need a bread maker. I looked after this model. But I'm already starting to get upset, as the reviews are not very good. I would like a brand new model.

[bourgeois]

well, objectively speaking, the past versions of Panasik, especially bourgeois options with a bunch of programs (with domestic versions of models, the picture is much sadder. Basically, there are no brioches, Italian bread, sandwiches and sourdough prog), even for sourdoughs, are so good that it is difficult to surpass them. The only thing that was really missing was just an improved crust for very rye bread. And so the crunch of the French regime is also beautiful in the previous versions. And harmoniously so crisp, no more, no less, just right.

It will be difficult for Krustina to surpass, because there are fewer programs, including the highly demanded brand new low-yeast one. Crust is good, but crumb is also important.
However, there is no other typewriter in nature with an application to taste like an oven. If it is still possible to get crumb in the crust, at least as we are used to, I do not stutter about an application for an improved taste, and chic crust, then this is also worth a lot.

[Galina marlanca]

bourgeois options with a bunch of programs

I'm already paranoid about buying another 2501 in reserve, because I feed from mine, how wonderful it is

The only thing that was really missing was just an improved crust for very rye bread.

I haven't prepared the starter yet, but this question can be "improved" by baking in a freelance form. I once showed bread CZ in it (cast aluminum, shape L, some number). So, after cooling down, there were no blisters and bumps on the crust, it was almost like from a bakery.

And, in this thread Galina marlanca showed bread in this bread maker in a freelance form. He was SUPER cool.

[Svetik]

Svetik, well, I don’t see such major flaws in the instructions that I could write directly: yes, I agree, an unfinished machine. These thick crusts are powerful !!! bakery products. Thick crusts can be adjusted by the amount of kneading and the amount of baking time. Well, yes .. not quite a machine, maybe !!!
But if the perfect crumb and taste is not so scary for an experienced panasikolyub.
I, perhaps, agree that, probably, the first and only model, but for the lazy, is not yet drawn to the edge. But it seems to me that the POTENTIAL is in it very, very much.

And in the minuses .. that's WHY they didn’t design the enhanced baked goods with a separate program. In my eyes, the reduction in size and the lack of precisely the advantage of controlled reinforced baking is the biggest drawback. Lan .. even the size reduction in fig. But with baking, they were upset. Because dancing for rye bread on the old version of baking is not so interesting, you must admit.

Therefore, it seems to me that the potential has not been revealed for wheat bread. But for rye all the same, everything is hard and old, if you find fault. On auto programs, bread, or rather rye crumb, is not perfect, but you can manually adjust it only on old baked goods ((((((

[Svetika]

Have Svetika - potbelly stove. She has programs for all tastes))))) I myself bastard from them.My dream. But I would not refuse a crust either. I would have found how to apply "thick" crusts.

Thick crusts can be adjusted by the amount of kneading and the amount of baking time. Well, yes .. not quite a machine, maybe !!!

Here! Gold words! Emboss on marble!

Something and I do not want a new stove ...

These thick crusts are powerful !!! bakery products

Yes, it still "keeps" my interest in this bread maker. Because it is super important for rye, and electricity in Europe is expensive ...

But it seems to me that the POTENTIAL is in it very, very much.

I think so too. I would like to play ... But not for that kind of money ... (for me)

She has programs for all tastes)

Yes, I have a super cool Panas, without false modesty, and without the rumble of a dispenser on all programs

[Rita]

Rita, but it doesn't matter, the main thing is to get to the bottom of the truth

the main thing is to get to the bottom of the truth

Yes! In general, it is still clear that as the first Panas this bread maker will be a challenge ("difficult task"). And I don’t even know if I had it first, would I bake bread now

I restored the quote and authorship.

[Svetik]

Well yes, Svetik... If you work out a specific rye recipe, and on the first prog do everything to your liking as not to do figs, there is no standing there. Lengthen what is kneading, what fermentation, how you want If you choose the amount of yeast, for example, for the fermentation time on the first run (even for two hours it is not difficult), removing the mixer at different stages of lengthening, inserting a freelance mold, you can get a wonderful rye with a reinforced crust. In general, it would be possible to work out a couple of your favorite rye recipes with a beautiful appearance, crumb and taste, reinforced with a crust. Yes .. not quite a machine, you need to think and work.
Lack of maturity opens up new horizons, though not automatically.

Yesterday I baked tomato bread with olives on program 3. With a crispy crust. It came out well, baked. When mixing, I added 20 ml more grams of water. I think the recipes need to be customized. There are many nuances to consider - flour, water, room temperature. I don't know flour at all. A completely different grain, grinding - trial and error should work.

Yesterday I baked tomato bread with olives on program 3.

We are glad that you enjoy baking and it is interesting to try new recipes. We follow the publications, we are waiting for new ones

baked tomato bread with olives on program 3.

I baked this bread like that, it tasted sour to me, apparently because of the tomato paste I used. And I love sourness only in rye, but this is my completely personal opinion, as they say, "the taste and color, all markers are different." Yes, flour is completely different, even in one brand it can be different depending on the batch.

When mixing, I added 20 ml more grams of water

Oh, I also like to pour more liquid

[Tkach1969]

Tkach1969, Natalya, in programs without standing it is necessary to choose the optimal water temperature. The instructions mean that in a warm room - in summer, tap water, and in a cold one - you need to take warm. This is quite general.

However, if you have a very strong flour, with a lot of gluten, protein from 12 - although protein does not fully describe the properties of flour, but an approximate guideline, then it will withstand any stress, even if the water is very warm for kneading. But if you have weak flour, then we must not allow overheating when mixing, water temperature becomes a very important factor.

In an amicable way, you need to measure the temperature of the dough by the end kneading. For weak flour, it should not exceed 28 degrees. For a strong one, you can 30 or even higher.

But as practice shows in previous versions, Panasik does not heat much, that is, water of the order of even 20 degrees did not overheat the dough. I think in the grill, too, gentle kneading, ordinary cool water will be the very thing.
And when kneading, you need to track the bun. As far as I understand, here the gingerbread man should by the end the kneading should be very soft. Experiment, utterly moisturizing gingerbread man and remembering his condition.
Go to the best consistency of the kolobok with the best crumb for you.

I baked this bread like that, it tasted sour to me, apparently because of tomato paste

I added freshly squeezed tomato juice to tomato bread. I don't use tomato paste or sauce at all. Who knows what this "joy" is made of. My bread doesn't taste sour. In general, I try to buy less processed foods.

Another big plus of this model is that in the service mode you can set the stirrer to turn on ... it's a pity that in my Panasonic SD-255 - there is no such possibility - only the mode for dumplings dough lasting 20 minutes ... but in theory on this model you should have the "Butter" whipping function work - like LG bread makers ...https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=67895.20 and the video is Cooking butter in the LG bread maker

He baked pure whole grain bread from single grinding grain. The grain was taken by an eco, from a private farmer, a hand mill with stone millstones. For the rest, everything, like everyone else, baked on program 4. Grain - wheat.


















The only thing I noticed is that when you add such dense flour, the baking time can be reduced by 10-15 minutes so that it does not overcook or add a little more water than in the recipe. So far I have tried to turn off the stove 10 minutes before the end of program 4 (the total time on it is 5 hours).



Skip the proven whole wheat sourdough bread recipe and, if possible, a working sourdough recipe. I tried somehow to make hop sourdough and bake bread in the oven, but the sourdough didn’t work, the dough didn’t stand up properly and didn’t rise. Maybe it will work in a bread maker.

[blagorod]

blagorod, right now the people are growing this leaven Italian leaven (Levito madre)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=407872.0
There are recipes in the messages, though I'm not sure about whole grains.

[blagorod]

blagorod, even though you have a new stove, but make your way to the wider community
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
because Panasik has all the recipes in common.
CB was recently discussed in terms of using a lobe for her
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[blagorod]

blagorod, right now the people are growing this leaven Italian leaven (Levito madre)
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=407872.0
There are recipes in the messages, though I'm not sure about whole grains.

Thank you for the link, I started reading, it's not entirely clear yet, but I'll try to master it. The most important question is whether this sourdough can be originally grown on whole grain flour or is it better to use the premium grade. And is it necessary to ferment on fruit puree or can you insist the fruit in water and then use this water as a medium for the development of wild yeast? In the video on YouTube, the Italian took the raisins, washed them lightly with water, then insisted and then poured the resulting infusion and prepared the sourdough. Due to ignorance of Italian, I did not understand the accuracy of the ingredients and the sequence of actions with it.

blagorod, even though you have a new stove, but make your way to the wider community
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
because Panasik has all the recipes in common.
CB was recently discussed in terms of using a lobe for her
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

I didn't understand what a lobe is

Lobe
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 8318
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 8325
here is the detailed method

100% Whole Wheat Sandwich Bread Peter Reinhart (Anise)

the method was developed by Peter Reinhart for CH / wallpaper / Whole-ground, for any flour with bran, he dedicated a whole book to it.
At the bourgeois cooking, they slightly changed the recipe, they took not 100 percent of CZ, but CZ in siaker + general-purpose flour in big, that is, a weak one like ours. from. sent to the bigu for a more delicate version, because a solid CZ gives a denser structure.

🔗
Biga (a combination of regular flour, water and yeast) is left in the refrigerator overnight to create a full range of unique flavors in the bread, acting as a leaven.
Soaker is a combination of whole grain flour, wheat germ and milk, and softens the bran to create a loaf of bread that is less dense. It also helps to remove the bitterness in the flour, giving the bread a sweeter flavor.
Attention should be paid to the author's discovery of replacing honey instead of white sugar, replacing oil with vegetable oil, which serves to lighten the structure.

PS. YouTube has a Subtitle function and then Subtitle Translation. Translation from Italian is clumsy, but you can understand a lot.Boncha also has a website, the link is right under his video, and in Google you can set a page translation, it turns out also clear

PS. YouTube has a Subtitle function and then Subtitle Translation. Translation from Italian is clumsy, but you can understand a lot. Boncha also has a website, the link is right under his video, and in Google you can set a page translation, it turns out also clear

I watched this video, there are subtitles, but they are also in Italian.

launched the subs with a square, as soon as they appeared in Italian, you need to press on the asterisk - settings, a menu with the selected settings for the subs will open, there we select the "Italian" ones that are running, the Translation menu will appear, there we select the Russians, below the picture

🔗

launched the subs with a square, as soon as they appeared in Italian, you need to press on the asterisk - settings, a menu with the selected settings for the subs will open, there we select the "Italian" ones that are running, the Translation menu will appear, there we select the Russians, below the picture

🔗

It turned out, although there is gibberish, but more or less clear. I just didn't understand when he bathed the sourdough in sweetened water, at which stage it was done, how many dressings. And at the end he divided the leaven into two parts, put one part in a cup covered with a cloth, and the other remained on the table.

[fffuntic]

Hello everyone

Now circumstances are developing so that it is not always possible to respond in a timely manner. Therefore, I will return to page 13.

But to compare both versions in the usual mode, when there is a desire and time, it would be very interesting to taste, that is, this is program 2 - updated, it corresponds to 8.10 - the previous version.

fffuntic, 2 updated - this is "Basic crunchy" (3h20min.)
That is, (do I understand correctly?) Try to cook the same recipe on programs with a reinforced crust and a regular one?
Any recipe for the 2nd program? Or are there any wishes? You can write on the example of which recipe (already familiar to you) would like to see the comparison result. I bake bread often, I'll try to make it.
* Unfortunately, now only in dreams, to supplement the "Menu Schemes" with the number and intervals of strokes, and get acquainted with recipes from previous Panasik models.

in the photo all the bread is crispy, but we do not understand the difference.
How does bread taste different from program 1 to program 2? or 3rd? Are the crusts different too? Which one do you like the most?

I haven't baked at 2.3 yet. I will prepare, show, comment.

can you reveal your impressions in more detail?

I don’t want to be angry with the question. Please specify what exactly to pay attention to.

The impression of rye bread on the machine is also interesting in more detail. Let’s omit the fact that there are drop-dead crusts and about the appearance. And what about the taste compared to baking rye bread by hand? Does it taste the same? Is it possible to automatically make rye Westphalian just like manual without loss in taste in your opinion? If you really find fault.

I still have no right to find fault at all, because in manual mode I tried to cook once rye (50%) with sourdough and the usual program. I think that a pure rye bread in manual mode will have a better result than on a machine.
I just met Westphalian, I haven't baked it manually yet. I can't compare the taste.
Now about the taste and drop dead crusts in rye bread.
The bread turns out to be delicious according to all the recipes that I have already tried. This is not only my opinion. They eat (tried) bread in the family, at work, relatives (several people), in 2 hospital wards + sometimes the staff on duty. I do not impose, they ask to bring bread. Most often they order (from those that have already prepared): rye and rye with kefir, Westphalian (menu 4 (whole grain / rye)); rustic (menu 6 (dietary)); bread with sunflower seeds (menu 5 (whole grain with additives)); wheat-rye (menu 1 (main crispy)); darnitsky from fugaska (menu 8 (basic with a regular crust))

Another very hot piece of Darnitsky from fugaska (regular crust)

Rye 50% sourdough (regular crust) with supervision:



And here's another, it seems, wheat-rye with a crust:

For rye there were such responses: "We eat as dessert"; "He has a soooo crust!" (despite the fact that I just bring bread, without specifying the specialization of xn.I bring the bread in a bag on a paper towel.
About the drop dead crust.
From what I've already tried, for me the crust is drop dead in whole grain with seeds; rustic and wheat. In rye, for me, it is still just normal (although people also like it).
The taste of wheat with a crust resembles (very similar) to Soviet white, which was with wavy barrels (like from a muffin pan). And his crumb is not like that of a brick. It's kind of rich in appearance, more fibrous, or something. Rustic bread - like grandmother's from the oven. Crisp and weightless, fluffy crumb. This bread is as weightless as a feather in your hand. The feeling that you are holding only a hollow shell inside. It always works. You just need the water to be chilled. The recipe contains 5 °. I weigh 2-4 ice cubes in a cup and add water at room temperature. Once I did it without cooling, the roof sagged slightly.

Whole grain with seeds (300g c / z + 100g wheat) I really liked the taste and crust.

From the crust (warm bread):

... We also know that the wetter the batch, the more interesting the crust. And no one tried to investigate the consistency of the kolobok on these programs in order to reveal the difference in the crusts.

I have not done this yet and, unfortunately, I will not try it soon, but with the village one there was a situation when instead of 210 ml I poured 240 ml of water. Added + 10g c / z flour. The bread turned out to be higher; barrels of uniform rosy; the top is more fried (like a store-bought bread. I liked the result.

Still Warm:

Therefore, we plan to try to slightly increase the recipe rate (recipes with a crust) and compare the "total".

And I see that it is difficult to spoil only 8, 10 programs in this stove.
Nobody tested them. So far, I only see that this stove is just more complicated than the earlier versions, when I just shoved it in - and it worked. Here we mean a wetter kolobok on new programs, or in other words "you need to find the perfect kolobok".
I fully admit that we just do not yet see what this stove is capable of. Or not capable, and you are right.

On "Menu 8" she baked and showed "Basic" and / or "Milk", and "Darnitsky" from fugaska, cooked (basic with a regular crust), only without a cut.
About "shoved and worked." That's why I bought it. This is exactly what happens. There have been no failures yet. Everything may not always be perfect, but it always worked. This is despite the fact that I have not yet especially got acquainted with the stove. I only press two buttons: "Program selection" and "Start". And all with bread and attention.

You can throw slippers at me, but mine 2512 ...

We are not meeting here for that. Such reviews about your stove are worth a lot, and only mean that you have found and loved your ideal ("... Who can compare with my Matilda? ..") And "they are not looking for good from good" ...

For example, I do not like the round shape of bread categorically and I love the potential for the amount of dough

I also like the shape of the brick, but, for example, I absolutely do not like the presence of flour corners on the bread, cooked in automatic mode.

It will be difficult for Krustina to surpass, because there are fewer programs, including the highly demanded new low-yeast one. Crust is good, but crumb is also important.

It seems to me that Panasonic has completed one of its branches with the latest models (11,12), bringing them to logical and simply perfection. And Krustinka is a kidney, the beginning is already other branches, not a continuation of the previous one. She is the first step in the idea of ​​the next line, with its pluses and "bark patterns". I think that the "twigs" do not need to compete.

However, there is no other typewriter in nature with an application to taste like an oven. If it is still possible to get crumb in the crust, at least as we are used to, I do not stutter about an application for an improved taste, and chic crust, then this is also worth a lot.

You just need to find approaches to the disclosure of individuality. The cookie is good.I never regret it.

I don't even know if I had it first, would I bake bread now

Svetochka, would definitely bake
First, because the stove is good; secondly, you need to get acquainted and understand with any stove; thirdly, the starting model is a necessary, but not sufficient condition for getting carried away with baking or abandoning it.
It is not necessary to buy this stove only for those who categorically object to crusts (programs for which in the dominant). The manufacturer warns about the shape, size of the bread, thickness of the crust and uneven top in commercials.
Well, or you need to wait and take a closer look at the further development (models) of this "twig"
A little later I will add some more pictures of the bread. Now we need to run away.

Added a little photo under the spoiler.
And yet .., I almost forgot

I tried to complete program 1 on, in my opinion, wheat-rye bread ahead of schedule, in 10 minutes. before completion. The bread was not baked. Has finished before the due time. Baked. But the view was not the same:

[fugaska]

Greetings
Yesterday I baked three "Darnitskie" bread from fugaska:

Darnitsa bread from fugaska (Lola)

Two breads for program 8 (4h) "Basic" (with a regular crust) and one bread for program 2, "Basic crispy" (3h20 min.)

Program 8, crust dark, size L:



This bread immediately "left"
The same, take two:



First cut (from the crust):



Program 2: "Basic crunchy"
I was a little late, I took the bread in 20 minutes after the end of the program.


First slice:


Nearby:




I took the first sample I will wait for the impressions of others.

[Marysya27]

Marysya27, Well, you, as always, are smart!
and the crusts on the breads are not too toasty?

[Mirabelushka]

Mirabelushka, not too much. Maybe this is a little bit of my "joint", because most often I make an incision with a hump. There "section", the cut of the crust visually (maybe due to rounding) turns out thicker than in other parts (pieces).

I cut off how, when and where it works
Here is the line of the barrel crust when cutting the top off:

Here is the line of the same barrel in a different piece:

I already wrote that even those who have delicacies with teeth eat with pleasure. The crust is crispy but not oaky.
I have already asked my own people about the comparison of slices of bread and crusts of "Darnitskiy".
My husband definitely liked the bread baked on the program with a crispy crust better. Two other adults said they liked both types of bread, but noted that the taste was richer for the one made on the crispy program.
To me, too, the taste seemed more interesting for the one with a crunch, Although the crumb is more airy on the main program. On it, the separation is a little longer.
Both breads are delicious. The difference in taste is felt, but not categorical.

Even today I prepared the recommended whole grain:

100% Whole Wheat Sandwich Bread Peter Reinhart (Anise)

I wanted to bake on a program with a crunchy crunch, but didn't get it right with time. And I overexposed it a little while standing. The first time I made this bread. Therefore, it was baked on the "Cupcake" 55 min .:

The dough took 750g. I was afraid of everything, because at the first time, the dough was filled (almost completely) by a large bucket from Mulineksochka:

The bread has already been taken away. I made two baguettes from the rest of the dough. So far, only this section is

Delicious recipe

And a prescription muffin:

Butter cake "Kugelhof" in a bread machine (Crochet)

* Only with dried cherries, walnuts, fructose and sourdough

[Sourdough bread with sourdough]

Hello everyone
Sourdough cupcake

On prescription:

Sourdough cake (Angela Leonidovna)

Baked 1 hour in xn, the program "Keks".
This copy is in the blank 800g:


Barrel:

Cuts:

Sourdough bread with sourdough:

Dense starter culture (1/2) - 140g
Wheat flour - 70g
Flour c / z - 200g
* (m. b. + ~ 1- 3 tbsp. l. in the morning batch)
Water - 226
Salt - 6g

For 1kg of bread:
Dense starter culture (1/2) - 200g
Wheat flour - 100g
Flour c / z - 300g
* (m. b. + ~ 3 tbsp. l. in the morning batch)
Water - 340g
Salt - 10g

Mature sourdough + ingredients.Kneading ~ 15 'on the "Yeast dough" or "Pasta" program. We do not add flour additionally. We leave it overnight. In the morning, once again a short batch with the addition of up to 3 tbsp. l. (full of) flour. I unloaded the dough onto the rug:


Mixed by hand. Formed a round bread. I dipped the top in c / z flour. She removed the stirrer. I put the workpiece in a bucket.
Menu 1: "Basic crunchy"

AND c / z with sunflower seeds (yeast + sourdough for taste):

Dry yeast - 1 hour l.
C / z flour 300g
Wheat flour - 100g
Rast. oil - 20g
Sugar - 1 1/2 tsp (x.p.)
Salt - 1 3/4 tsp (x.p.)
Water - 320g
Dense starter culture (1/2) - 150g-180g
Sunflower seeds - 100g
I cooked in khp on program 5 "Whole grain with additives" (5h5min.)

I also bought)

[Olga]

Olga, congratulations on your purchase!

[Olga]

Olga, Congratulations on your purchase! Now the theme will develop, we will gain experience