Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

[Sedne]

Sedne, that would be to get a booklet with the correct technical translation with what flour and how much. The crust can be influenced by both flour and the amount of sugar (but it is needed for taste) and where is the line of choice? With what flour do you have a very dark crust?

[Sedne]

Sedne, that would be to get a booklet with the correct technical translation with what flour and how much. The crust can be influenced by both flour and the amount of sugar (but it is needed for taste) and where is the line of choice? With what flour do you have a very dark crust?

Anyone. My main program in this stove is the same as in 2512 on a dark crust. And in programs with a crisp, there is no choice of color, which I am sorry.

[Sedne]

Sedne, my yeast is also lazy / fast-acting Dr. Oetker, maybe this also affects the crust?

[Sedne]

Sedne, my yeast is also lazy / fast-acting Dr. Oetker, maybe this also affects the crust?

I also baked on them, although I don't really like them, but I still think it depends on the voltage in the network.

[Sedne]

Sedne, I have a separate outlet on my outlet (which was connected by a specialist in installing a ceramic electric stove) I plug it into the outlet every time I bake



Sofita, it is like this: one for ceramics, and the second for the oven should be, but I installed it in a different place (built-in) and from another outlet, but also in the kitchen, but higher so that you can see well and do not bend upside down every time.

[Marysya27]

Marysya27Thank you for the great illustrated demonstration of Krustina's capabilities! Super! Is it possible in more detail - on what modes do you prepare rye sourdough bread? I already bought HP Panasonic 2511. Normal stable and expected result. If I had seen your review earlier, the choice would have been made towards Krustina, since I was not sure of her possibilities of making rye sourdough bread ... But for now I am still looking in her direction with interest. Is it lower in height than 2511? She will no longer be disturbed by wall cabinets in the kitchen (a common problem of our models)?

Good day to all!
Take to the ranks!
also bought crunchy!

share recipes for good bread from this bread maker!
it is possible with and without yeast, with sourdough and whey!

Mostly we do not like white bread.
I will be very grateful!

[platon]

platon, congratulations and greetings
I think that for a start, you can walk through the recipes from the instructions. To feel the stove. Just take into account that instead of the written "durum flour", you just need to take premium wheat.

Menu1: "Wheat-rye"
Or on the same program:

Darnitsa bread from fugaska (Lola)

Only I put it twice for batch. Can be made with the addition of sourdough.
Menu 4. Pekla for all recipes from the instructions. You can start with the Whole Grain Bread (50%).
Menu 5. "Bread with sunflower seeds"
Menu 6. "Rustic". I have the most popular. The amount of rye and c / z flour can be increased by decreasing the proportion of wheat flour. It is important that the liquid is cold. Otherwise, there will be standing bread (with a flat roof).
* If the liquid is warm or it is warm in the apartment, then you can cook this bread on the 5th program, it is a little shorter.
To the same composition I add 50% sourdough (from 180g to 270g) or cook only with sourdough. I have a liquid with added sourdough asks for another + 30g-40g. Serum can be used instead of water.
Menu 8. Delicious too. You can cook wheat-rye (c / w) bread based on basic recipes.
Here's another Marinochka recommended:
Mainly baked. 200 water, 50 g sour cream, 10 g sugar, 1 hour. lsalt, 1 st. l with a slide red malt, 1 h. l yeast, 300 flour c. with and 90 rye.
Delicious too
In general, you can cook any favorite bread

Micha, Evgeniya, with the new stove "Normal stable and expected result" is a superb test score

Is it lower in height than 2511?

Measured Height with the lid closed - 33cm; with open - 60cm.

I prepare sourdough breads, depending on the degree of sourdough activity, composition of ingredients, thermal state in the kitchen and ingredients, on programs: Menu 6 "Diet" - 6 hours; Menu 5 "Whole grain with additives" - 5h5min; Menu 4 "Whole grain / rye bread" - 5h; Menu 1 "Basic crunchy" - 3h15min.

Hello everyone!
Bought this bread maker because of the ability to make gluten-free bread.
First experience with Shaer Mix B, standard 14th gluten free program.
500 g mixture
430 g water
Art. l. oils
2 tsp fast yeast
After kneading, I formed a bun with a spatula, because everything was not beautiful in the bucket, smeared.
Left in a closed oven after baking for two hours.
The bread felt damp when sliced. next time I'll leave it open or take out the bucket.
There was not enough salt or sugar to taste, it is not clear.
And the crust turned out to be cool.
The child crunches with pleasure.
After lying down, the bread got rid of moisture, it became even better.

[Jane_k]

Wow, how great! What a buying week
Jane_k, with an update Let only please you with a golden crust of delicious bread
And my stove will support the company In the morning I baked rye-wheat bread with wheat sourdough:

Have already eaten at work. At home in the stove, another one is waiting
At home, too, half has remained

Height with the lid closed - 33cm; open - 60cm

So with the lid open, they are the same ... I miss 2 cm! 2 cm is not enough for happiness (downward)!
Thank you so much for such an exhaustive answer and for the bread!

The question hung in the air.
Is it necessary to add salt when ready-mixed?
And then something a little something in the taste of the bread was not enough.

Is it necessary to add salt when ready-mixed?

Usually not necessary, everything is written on the box with the mixture.

[Jane_k]

Jane_k, Jane, to be honest, I admired your bread! Gluten-free breads are not easy to make. The crumb looks great!

I would not leave "ordinary" (not gluten-free) bread in a bread maker for 2 hours after baking - bread rejects. Moisture, which should come out of it during cooling, cannot escape. But there may be a completely different science in gluten-free bread.

Is it necessary to add salt when ready-mixed?

Maybe there are no bakers in this thread who bake gluten-free bread in this HP. Knock on another topic. They would rather help. I would add, but I don't bake gluten-free. Usual.

https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=252.0

Marysya27, the reports are excellent as always! Cool bread

I would add, but I don't bake gluten-free. Usual.

The mixture usually includes both salt and sugar, add water and sometimes oil.



Ingredients: corn starch, rice flour, lupine protein, dextrose, apple fiber, thickener (hydroxypropyl methylcellu vine), salt. May contain traces of soy.

[Sedne]

Sedne. Light, well, it's clear what's included. But I want the perfect taste. Sometimes not enough for complete happiness ... I mean, I don't know how the additional salt will affect the fermentation of this mixture. There is also no gluten, yeast, probably, works "in the sweat of the brow", and so it is difficult for them to loosen and saturate with air, and add salt ... But these are my "fabrications". I can't check.

[Sveta]

Sveta, and sugar is not included.

I would not leave "ordinary" (not gluten-free) bread in a bread maker for 2 hours after baking - bread rejects. Moisture, which should come out of it during cooling, cannot escape. But there may be a completely different science in gluten-free bread.

Yes, next time we will not leave.
Simply, having seen enough of your dark crusts, we decided to leave the bread to "reach".
And he bellowed, apparently.

But I want the perfect taste. Sometimes not enough for complete happiness ... I mean, I don't know how the additional salt will affect the fermentation of this mixture.

Exactly.
We ourselves are afraid to add something, but the taste cannot be fooled.
Maybe add salt for flavor and sugar for yeast?
The question is how much.

Next experiences!
We tried to mix a gluten-free pizza dough from the corresponding Garnets mix. It didn't work out very well.
I mean, ready-made pizza.

The dough is too tough, probably not enough water.

And they baked new bread from the Garnets gluten-free bread mixture.





Everything was done according to the recipe, but the liquid mass was mixed in the bucket, as for pancakes, it was necessary to add the remains of 100 g of Garnets flour, and the remains of Schaer flour, too, approx. 100 g
This time they baked both with sugar and salt.
It looks great!
More porous, but still moist. Probably all gluten-free is like this.
Salt is still not enough.
The child will taste it tomorrow.
Hope you like it!

Girls, on the Pobeda-BT website, this HP model costs only 12190 rubles. Do you think this is not a divorce?

[Jane_k]

Jane_k, beautiful bread Gluten-free yet not baked, it will be interesting to try
And me with bread according to the recipe:

Wheat bread with live flour on desem (NataliARH)

Distance a little faster than the program. I had to bake on the "Cupcake".

Good afternoon, everyone) For two days now I have become the owner of the Krustin bread machine. I thought about the model for a long time - the crisp crust bribed me. This is my first HP ... But then I discovered the absence of a dough kneading program for dumplings and dumplings, and this is important in the family. Maybe someone can tell you which program you can use to mix the recipe. I will be very grateful. Or is it impossible in this stove at all? I ran through the forum and I don't know whether to be happy or upset ... I have nothing to compare it with)

[NatKha]

NatKha, welcomes to the forum Congratulations on the new thing

Unleavened dough can be kneaded on the "Pizza" program and taken away after half an hour, although + 10 'to lie down will not do much harm to the dough; on any bread program without pre-aging.

For example: Menu1. The program starts with 15 minutes of mixing.

Dough for dumplings, dumplings, noodles - recipes, cooking from Admin :
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=50979.0
For dumplings and dumplings:

Manty (master class) (Elena Tim)

For any and lean Varenniks:

Dough for boiled water dumplings (Stеrn)

Thank you very much! I will try. And the bread we got ugh ugh delicious)) though I can only compare with bread from the store ...

[NatKha]

NatKha, congratulations on your purchase! We have not bought bread from the store for several years, so there is nothing to compare with, but all bread in Panasika is delicious.

Hello everyone
And me with "Village" bread



With sourdough:

"Eternal" sourdough on potatoes, no flour (Yuri K)

Come see and join
There is also rye-wheat
On the desem:

Wheat bread (Menu1):


With sourdough:

"Eternal" sourdough on potatoes, no flour (Yuri K)

To all
More sourdough bread

On "Simplest":



C / z on desem:

C / z + rye on desem:

[Helen]

To all
"Rustic" from Helen on the machine, 6-hour mode:

Rustic sourdough bread Levito Madre (Helen)

With sourdough:

"Eternal" sourdough on potatoes (no flour) (Yuri K)

First time like this.
I had to press down on the lid, otherwise the bread would raise the lid by 5 centimeters ...
Gluten-free with Schär blend.

[Jane_k]

Jane_k, wow, cool. This is from one portion so grown?
And I had this today on a sourdough from flour 1c + c / z + rye:

Good afternoon everyone!
They brought it yesterday, I'm going to bake tomorrow ... I just don't like the fact that water is needed at different temperatures, and not like, say, in the 502nd Panas, which I poured in, then it's good ... here's how to add water 5 ° C - cool it in the freezer, so my freezer is packed to the brim, just in the refrigerator - so the temperature there is slightly higher ...

[mara_2]

mara_2, with a new thing

here's how to add water 5 ° C

Add approximately Beru or just water (whey) from the refrigerator. Or: a glass on the scales; 5-6 ice cubes in a glass and add water at room temperature to the required amount. For "Derevensky" it is better to observe this condition. In warm water, he rebuilds in the end. Everything will be tasty, but the roof will sag slightly or will be just flat.
Successful trials and delicious bread

[Marysya27]

Marysya27, thanks for the advice ... tomorrow I'll start with the village one ...

Good hour!

Greetings!
An old problem with choosing HP. I want Panasonic, I'm suffering in 2010, 2011 or 2000. By and large, a dispenser is not needed. Interested in the taste of the resulting bread and reliability. Is the difference in cost by half justified?

[mishael]

mishael, in my opinion, a dispenser is not needed, so between 2510 and 2511, I would now choose 2510, from me 2511, I took it because of the rye program, as a result I bake pure rye in manual mode. 2000 - a cool stove, but at first I caught fire, and then changed my mind, the bucket is not enough for me, I often use Panasik as a kneader for a large amount of flour, in 2511, as far as I understand, it fits more than in 2000, if not right, let the girls will correct
Look at the comparison of models here Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1440

[Mandraik Ludmila]

Mandraik Ludmila, Thank you!
Opinions are also interesting.

[mishael]

mishael, I have only 2000 from Panasonic Therefore, I probably am not an advisor. I like the taste of the bread, the reliability of the device suits
Buttercup, in a bucket without stirrer, water (to the very edge) - 3kg120g

I have my first bread mode 5-whole grain with additives, a recipe from the instructions "whole grain with sunflower seeds". To celebrate, the first loaf was lumpy through my fault - I forgot to grease the shape with butter and slept through the time when I needed to throw in the additives, so I whipped up seeds during the kneading - white, black sesame, pumpkin, flax). Instead of 1.5 teaspoons of sugar, I have 1.5 tablespoons (I did not regret it, the bread was not sweet). Photo immediately after vypikanmya, he did not live to cool down.

[Amka]

Amka, welcome and congratulations on your first bread Krasavchik! I don't see a coma at all Excellent result

forgot to grease the form with oil

I think this is not a mistake. Also, I have never greased a bucket.
And today I had "Village" with sourdough:

I don't see a coma at all

It stuck so nicely at one corner to the mold, while shaking out the bread, half of the seeds flew around, so that I had to soak the shovel in water. I have not baked for a very long time, before that I had a bread maker 5 years ago, only lived for a week, and from baking I only made steamed buns for a year and that's it. Thank you for the congratulations. Your bread looks very appetizing

[Amka]

to get a shovel, I had to soak it in water.

Amka, if you get a spatula from a bucket, and not from bread, then this may well be.

And we are on "you", ok?

Good day to all! Tell me, pzhl, we bought this bread maker, the lid, when you open it completely and it is at the top, if I may say so, staggers. Are you also or are we married?

Natalia03, also so, noticed it only after your question.

Thanks for the quick response! And then I think, take it back or how, because of this I don't even try to bake bread.)

Try to bake. I think this is the manufacturer's idea. Although, maybe we have them somehow stagger in different ways

[Amka]

Amka, unfortunately, I do not see them in a regular store, so do not go to see them live.

[Natalia03]

Natalia03, Natalia, just came home I tried it. There is no hesitation, even if you intentionally shake it.

[Marysya27]

Marysya27, well, you understand that if the lid is lifted or lifted, it staggers a little, as it were from side to side ..