Discussion and reviews about the Panasonic SD-ZP2000KTS bread maker

I did not observe such an outrage in appearance, either 10 years ago, when I bought it, and even more so now.

Sounds like "I have not read, but I condemn"
Pure rye, yes - ugly, but it is not in the recipes, and LV has 100 percent rye? According to the recipes from the instructions, everything is ok, almost all the recipes have already been baked.
The recipe rye comes with the addition of whole grain flour. On the first program, it bakes perfectly, there is no burn, but the first programs give a crust - this is not a problem, but a feature.

[Admin]

Admin, Now here I "read" and remained with my opinion. I baked it strictly according to recipe number 1, There are photos, but the bread looks exactly like many on the forum. Low, there are dents and burns on the sides, you can kill with a vaunted crust, you can loudly knock on the table with bread. The bread tasted about nothing, they ate better, But rye bread finished me off. Baked from a mixture "Pudov" according to recipe No. 4, The mixture was 500 grams, at first the bread rose well, then just before baking, body movements began with a stirrer, as a result, the bread crumpled and the roof became ugly. I don’t know about you, but I don’t like the taste of burnt crust in rye bread. I'm not talking about pure rye, it's a difficult problem, and I haven't got the "tambourines" yet.
HP LG in my other city, recipes from her, I will share later, in May. Taking into account the above, I remain in thought - either to sell a miracle (for 15, 7 thousand,) or to get tambourines and learn to dance according to its rules.

There is a photo, but the bread looks exactly like many on the forum. Low, there are dents and burns on the sides, you can kill with a vaunted crust, you can loudly knock on the table with bread. The bread tasted about nothing, they ate better, But rye bread finished me off. Baked from a mixture "Pudov" according to recipe No. 4, The mixture was 500 grams, at first the bread rose well, then just before baking, body movements with a stirrer went, as a result, the bread crumpled and its roof became ugly

Here is the bread exactly according to the rye recipe from the instructions (only instead of the usual rye - whole grain rye, but with the usual result the same), but baked according to the 1st program




so that there is no ragged roof, you need to take out the spatula, I take out the bun after kneading, take out the spatula and put it back - they wrote about this in the topic more than once, so I immediately started doing this. This happens 15 minutes after the food was booked, therefore it does not cause any inconvenience at all.

And the crust is a matter of taste, of course, if you don't like it, then you need to look for another stove, since this one has it in almost all modes

[Nubaseg]

Nubaseg, good hlubushek I do it according to the same algorithm, I don't see dances with tambourines in this, and if I don't want a crust, I use mode 8.

[Nubaseg]

Nubaseg, Admin, thanks for the option of making bread

.. you can kill with a vaunted crust, ..

and I need the bread to look decent.

Chemist, perhaps an increase in the size of the bread will help correct the situation.

Since very often I bake with sourdough, then (to generalize very much) I came to the following scheme: the main recipe + 210g of sourdough 1/2 + another 20-30g of water.
* 1/2 = 1 part water / 2 parts flour
** 210g sourdough = 70g water + 140g flour.
When cooking without leaven, we do the same. Recipe for programs with a crust + add 70g of water and 140g of flour + 20-30g of water to the recipe. The amount of yeast (dry) can be increased by 1 / 4h. l. (although sometimes I leave as much as a prescription).
Sometimes I add only wheat flour; sometimes not only, but taking into account the proportions of the recipe.
The scheme is the most general. You need to try to correct it for yourself; take into account the peculiarities of your flour.
When there are more breads, it looks more beautiful and the crust turns out thinner, tender-crispy

[Admin]

Admin, this bread of yours is much better in appearance, progress is visible. And what are the additives inside, onions? How did you smooth the top? And I baked Brioche bread on the 12th program in automatic mode, completely according to the instructions. I liked it very much, delicious and very aromatic. I haven't eaten anything like that before. There are photos, but I have not yet understood how to post them. I will bake rye, with malt according to the Westphalian Passion recipe, I found one here on the forum.



Zamorochkahow do you apply mode 8? And what is the recipe for baking rye bread? We're talking about rye. Do you bake on the machine? Are you removing the stirrer? By and large, I would like to bake on the machine, without unnecessary trouble. Loaded and left, came - the bread is ready. Yes, apparently my old bread maker corrupted me, she expected more from Panasik, but he disappointed me, the wretch. But I made Brioche happy, well, as they say, and thanks for that!



Marysya27I already thought to increase the load to 500 g of flour, now I am selecting a recipe and recounting other products proportionally. Do you think this will be right? However, I already baked from 500 g of a mixture of Pudov Borodinsky on mode 4, the crust was oak and there was an unpleasant smell of burnt flour. The mixture rose well, almost to the top of the mold, and then was savagely crushed by the stirrer. Taking out the stirrer is still a pleasure! The rye dough is sticky and the mixer cannot be removed, it poured water into the mold. In general, this is the 18th century, and not an advanced expensive oven. Pleasure is not enough!

this bread of yours is much better in appearance, progress is visible. And what are the additives inside, onions? How did you smooth the top?

It does not need to be smoothed with anything, it is bread with proportions from the instructions "Rye" (50% white whole grain flour and 50% rye), but baked according to the first program with taking out the scapula. The gingerbread man turns out to be pretty good by itself (due to the presence of white flour), I take it out, take out the spatula, roll it out a couple of times on the plank and put it back. The gingerbread man is not sticky because everything is very simple.

And a photo of bread with a torn top is purely rye 100% rye flour (in that post there is a link to the recipe). Rye flour does not form a kolobok and needs to be leveled with something, I have not yet figured out how and how because the dough is very sticky, it is rather difficult to get a spatula and then wash your hands, and it rises somehow badly because the bread is so ugly.

But I must say that wheat rye is not very different in taste and certainly is not inferior to pure rye, so for the time being I bake it.

And supplements are just a handful of seeds - more for beauty.

[Chemist]

Chemist,

As for the mixture, there is nothing surprising for me. Each HP manufacturer has its own algorithm of the main program, for which a basic recipe is made up. And under what algorithm is the recipe for the mixture adjusted? At all?
Slightly more / less yeast than needed and:

The mixture rose well, almost to the top of the mold, and then was savagely crushed by the stirrer.

There is another question, and on what program was the mixture prepared? Probably program 8 would be suitable for the mixture.

I would like to bake on the machine

This is what I appreciate in Panasonic. That's why I bought it. I have two remarkably beloved Moulineks, but the machine gun is not their power. The recipe accompaniment for Panasonic is close to ideal for its programs.
On the machine (program 8) I cook: different (not purely rye) recipes for 1 kg bread;
and almost all recipes in accordance with the programs in the manual for our oven (+ with the addition of sourdough or an additional portion of flour and water).
In Panasonic I remove the stirrer only when I cook sourdough bread (without adding yeast). Depending on the starter culture and its activity, I use programs 6; 4; one.

Once again, the pumpkin Scales failed, it turned out a hero:

Good evening everyone!
Now I have joined the happy ranks of the owners of Krustina))))
I took my HP from the Wildbury station today. I was very worried, because I never ordered equipment from them. But mmm ... everything went great. The box was in its original packaging, everything was neatly packed inside, all the parts were in place.
With excitement and trepidation, I connected it to the network at home in order to check the performance. But, of course, she did not drive the stove empty.I made bread on program 8 according to the recipe from the instructions. I just added garlic salt instead of the usual and dry seasoning "tomato with olives".
Whole house scent?
The crust looks perfect. The lid is flat. Worked sooooo quiet.
I'm not a very experienced baker. Before that there was HP Bork. Terribly noisy. But the bread in it turned out to be excellent. After 2.5 years, the electrician turned off and I sent her to the country.
What can I say about the first impression. Outwardly I liked the bread. I haven't taken a sample yet. But I absolutely do not understand why HP is so gigantic? The bucket is tiny. I don't like it when the bread is on for a long time, so the size of the loaf suits me. But the dimensions of the stove itself. I have a large kitchen, and this small spacecraft looks very bulky on it.
After Borok, the plastic case looks very flimsy and seems unreliable.
I will experiment with different types of bread to get a complete impression.
So far, I'm just very glad that there is a bread maker at home again.



Here she is my loaf

[Fairymary25]

Fairymary25, Maria, congratulations on the new thing Let him serve faithfully and please with bread

... why is HP so gigantic?

And the stove seemed to me neat and compact, in comparison with the previous models of Panasik, which I saw. And the bucket was perceived simply as more elegant than a brick. But not tiny. Maybe also because I have a bucket for 500g bread. And Krustinushka has more



Maria, Cool bread turned out A size M or L?
Here's a cutaway of my pumpkin:

I absolutely do not understand why HP is so gigantic?

I can hardly imagine how to make it smaller, well, with the height it is clear - the mechanism is below, the shadows in the lid are at the top, the thickness of the walls is thermal insulation, and the gap between the bucket and the walls is needed for air circulation.
It's also unlikely to make a bucket smaller - when kneading, the dough will jump out.
So if you can make the size smaller, then just a little bit, maybe lowering the height would be nice.

Cool bread turned out A size M or L?

Made an M to try. In fact, the size of the loaf is just that. I think it will be for a family of 3 people for 2 days. And then it's nicer to eat straight from the tin.

So if you can make the size smaller, then just a little bit,

For fun, I climbed in to see the dimensions of the previous Bork stove - 35 * 58 * 27 (wshg), while the maximum size of a loaf is 1250g.
This stove in comparison turned out to be not so big (40 * 27 * 34) with the maximum size of a loaf of 940g. But it feels great. Apparently because of the height.

For 3 months of using the bread machine, I have never regretted a purchase. Yes, you need to adapt to the technique, work out the recipes, not without it, but the result is worth it. I practice not only the taste, but also the beautiful look.
I want to share my results, it may come in handy, especially for those who are very disappointed)) 🔗
We eat different bread, I really like it with all sorts of additives, so I experiment depending on the available products.

[Coffee]

Coffee, great. Thanks for the recipes on the link, I downloaded it myself. I decided to order Krustina for myself as a birthday present) They should bring it tomorrow.

I baked 1 more bread from the recipe book, little by little I try new ones ...
Program 6 Diet - Village recipe, 6 hours preparation
In view of the imperfect, but the bread turned out to be very tasty and light, airy and small, really dietary. While at home he is from white - according to the rating of favorites in the first place.





But unfortunately, not all recipes from the book are working. The other day I tried the program 1 - Wheat rye.
A complete fiasco. The dough did not stir, the stove could hardly turn it, it felt like there was not enough water, the dough also did not rise, the bread turned out to be finely porous and heavy, very unsuccessful, the recipe clearly needs to be adjusted.



I continue to experiment with rye malt. In the basic recipe from program 4 - Rye, I like everything, but lack the sourness.
I decided to try to combine the recipes of Rye and Rye with kefir. In the rye recipe from the book, I replaced the water (except for 80 ml with the malt crust) with kefir 2.5 fat, I left everything else according to the rye recipe from program 4.
I set the baking according to program 9 - main fast. Light crust. At the end of the batch, the gingerbread man took out and rolled it out by hand, removed the spatula.

It turned out no worse than with programs 1 or 8, apparently for rye 1 hour of rise and 40 minutes of baking is enough. There is practically no crust, the bread turned out to be very pleasant. Kefir almost did not affect the taste, but IMHO still tastes better with kefir than without it

With the initiative of me) The first bread in Krustin, on 1 prog (main crunchy). In the morning I'll show you the section, now it's cooling down.

[julia_bb]

julia_bb, Yulyash, bought a stove?
Oh, congratulations from the bottom of my heart
Such yellow bread !!!

[Rituslya]

Rituslya, Rita, yeah, they brought in with the Wildberries today. Thank you for the congratulations)) I thought I thought what to give myself for my birthday, and I couldn't think of anything better than a bread machine. Moreover, there was another discount on it, I took it for 14 kopecks.

[Coffee]

Coffeethanks for the results
Nubaseg, Admin, we have "Village" also among the leaders. It works best when done with cold water (as the recipe says). I "require" a little more water, ~ 10-20g.

The other day I tried the program 1 - Wheat rye.
A complete fiasco.

This is surprising. There were never any punctures, albeit on the machine.
julia_bb, Yulia, congratulations from the bottom of my heart And with the stove, and Happy Birthday Bread turned out very pretty

[Marysya27]

Marysya27, Thank you for your congratulations
Today we had breakfast with pleasure, cut to below.
I haven't baked bread for a long time, but there is an old Panasik in the pantry, I'll take him to the dacha now.
I want to try the rustic one, since everyone is so praised, the more it takes 6 hours to cook, it should be more fragrant.

Yesterday I decided to make rye bread.
There was no time and effort to bother with the manual mode.
As a result, we got this kind of bread.


I cooked on the Main 8 program with a light crust from the ready-made mixture "Darnitsky bread" from S. Pudov.
The whole roof was torn apart. As a result, the top crust turned out to be terribly prickly and tough. The crumb is too dense, but baked.

I want to share my results, it may come in handy, especially for those who are very disappointed)) 🔗

Thanks for sharing your experience. I’m with a bread maker for you. I really miss the possibility of manual programming in it.

Moreover, there was another discount on it, I took it for 14 kopecks.

Congratulations on your purchase! The price is really great. I took TV WB for 15,600 and this was the best price at that time.

[Maria]

I cooked on the Main 8 program with a light crust from the ready-made mixture "Darnitsky bread" from S. Pudov.

Maria, maybe that's why the roof is like this, because of the mixture? Thank you for your congratulations)
And me with the "village" from the recipe book. I added a couple of tablespoons of water. I added a cold 5 degrees. The loaves are so small, I just like the size, very suitable for our family.

[julia_bb]

Maria, maybe that's why the roof is like this, because it's a mixture?

I did not bake from the mixture. Maybe try a recipe?

Darnitsa bread from fugaska Put in a bucket according to the instructions (liquid first or vice versa). Mix honey and butter with water, and sift the flour. If desired, you can add garlic, cheese, sausage, herbs ...Lola

It works great on program 8. I also tried 1 with 2 batches: one batch, then I turn on the program again and on the machine.
julia_bb, Yulenka, a very pretty bread turned out He's also in our favorites
Here is my nightlife "Village". Prepared on the machine + waited another 4 hours:

[Marysya27]

Marysya27, good bread, I just decided to bake on your tip!

Here is my nightlife "Village". Prepared on the machine + waited another 4 hours

Waited in a bread maker? Not damp?
My bread sticks strongly to the bucket, I first separate it with a silicone spatula and then shake it out. Does everyone have it?
In the old HP there is no such thing, at least I do not help with a spatula.

Not damp?

When waiting for a long time, it is not without it. I put it on the side to lie down a little, and all the rules Sometimes it doesn't work out differently

bread sticks a lot

I don’t help at all with a spatula. If you take out (shake out) immediately after baking, then no problem.Light adhesion sometimes occurs. Then a couple of times under a slight inclination with the side of the rim of the upper edge of the bucket I tap on the potholder on the table.
Sometimes, however, when the bread waits for a long time after baking, a spatula may remain inside for kneading. But I have a hook for extracting from Moulinexochka.

If you take out (shake out) immediately after baking, then no problem. Light adhesion sometimes occurs.

And it bothers me, I don't know. I take it out immediately after baking. Okay, I'll get used to it. Maybe anoint a little oil on the walls?

[Yulechka]

Yulechka, maybe non-stick And maybe with oil, at the beginning of operation. I don't lubricate with anything. I'm just thinking (I'm afraid) how the coating will behave further. In previous hp it was different.

Here is my nightlife "Village". Prepared on the machine + waited another 4 hours:

Yes, I'm already staring at a recipe from fugaska. I just had a mixture and decided to make it out of it.
The roof is a floor of trouble. I didn't like the crumb at all. It turned out too dense, not airy at all.



I want to try to bake this bread today.
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=483045.0
So I'm thinking on which program to bake it and what to do with cabbage. Apply immediately or on signal as an additive on a program with additives.

[Fairymary25]

Fairymary25, Maria, this bread is baked on program 8 (size M, if according to the recipe; L, if you make an option from the "Note" for 1 kg).
You can add cabbage either immediately or on a signal for additives. I add immediately.
I haven’t baked it in Panasika yet. Maybe on another program you can. I'll have to try. Let it be for now.

bake this bread on program 8

Thank you very much for your advice! And then I really want all sorts of goodies, but there is still not enough experience.

[Maria,]

This is a real deal Maria, I am glad that little by little friendship develops with the stove She is good
For 8, you can cook many recipes for the "Basic" programs of different hp.

She is good

Yes, you just have to get used to it. In my previous HP on the main program it was practically impossible to spoil the bread. And you need to find an approach to this))

And another question for connoisseurs of "manual mode". Can you just bake in the stove? For example, make the dough with your hands, and bake in the oven.

Not that experts, but, of course, you can Program 13 "Cupcake" (30min-1h30m)

it was practically impossible to spoil the bread on the main program.

On this one (Program √8), too, everything (from the tried ones) for the "Basic" is obtained. The only thing is, I won't tell you about the mixtures. I have never used any of the stoves. Sometimes even on Program 1 I bake a recipe for the "Basic". There were no punctures either. But there were not many such tests yet to say directly that everything works out.

Today I made bread according to the recipe of Marysya27 with sauerkraut.
The bookmark was like this:

Outwardly, it was again a fiasco. I did everything according to the original recipe. During kneading, it seemed that the dough was crumbling too much. I added another 15 ml of water. Even in my case, I wasted salt. Pickle with cabbage and so I had enough salty.
During the ascent, I did not look in, I was afraid that it would not fall out.
In the end, it turned out that a hundred bread gathered on one side of the spatula. The roof was slightly torn apart. But while baking .... mmmmm ... aroma in the kitchen.
The taste is yum-yum-yum. With the sourness that I adore in gray bread.
Here is the result. I made an incision hot, could not resist.

[Fairymary25]

Fairymary25, Maria, and I've been here for a long time already waiting for the result. Looks like a size M? What a shame

During kneading, it seemed that the dough was crumbling too much. I added another 15 ml of water.

The dough should not crumble. Should not be a tight bun. The fact that she added some water, good fellow. But in the photo, the dough looks cool. This may be the reason. In this case, the ascent takes longer and the program time may not be enough. The bread did not have time to distance itself after the kneading, so it turned out to be twisted. And the crumb is dense.

When looking at any recipe for bread, I always put flour 50-100 less, and then add it if necessary.
(* For a kilogram bread, usually to the recipe norm +/- 3 tbsp. L. Flour. That is, we start with "-" 3 tbsp. L.Sometimes it is necessary to add to the "+" side, but it is not always necessary 3. You can do with one.
In this recipe, in addition to the moisture content of the flour itself, it can also "play" in the "+" or "-" juiciness of cabbage. Therefore, it is better to insure yourself by focusing on the kolobok.
I will try to bake this bread in our oven to make the situation clearer.

Thank you for your efforts Everything will definitely work out

The whole roof was torn apart. As a result, the top crust turned out to be terribly prickly and tough. The crumb is too dense, but baked.

She came out like this as a result of the kneading on program 8. After kneading or the first kneading, it is necessary to remove the spatula and roll out the bun yourself.

This is surprising. There were never any punctures, albeit on the machine.

I also don’t understand, maybe the flour was unsuccessful or the yeast was unsuccessfully mixed. What would be unsuccessful, I saw right away, even at the kneading stage, there seemed to be little water, but I was afraid to add, since I measured everything according to the recipe, as a result, it did not rise at all and it turned out even denser than rye. I will try again.

My stove arrived today. I ordered it on WB. Today I baked the first bread on program 1. I am very pleased with the result.

[dasha84]

dasha84, Dasha, congratulations on the assistant and a very happy result

I pulled out the bread, the crust came out just bombic ... I really liked the stove and the batch was gorgeous, I did not help at all and the time to the final result ...?, In general, I am very pleased ...

Good day! I ask very much for your advice! I want to buy this bread maker today. After a while, are you happy with this model? In the photo, the bread is awesome. Did you bake with the recipe from the book? Would you recommend this model for purchase? Thank you in advance!!!

[Lena79]

Lena79, Elena, welcome to the forum and topic
To make it faster, probably marlanca, Galina, it is better to write in a personal
I have "Village" on the desem:

[Maria]

Today, since yesterday, I prepared breads according to the recipe for "Wheat-rye" (Menu1) on the machine.

Today I made bread according to the recipe of Marysya27 with sauerkraut.

Maria, I prepared it today, on the machine, only on Menu1. Asked with a crust But for 8 I will also cook in the near future

Prepared according to the recipe for a kilogram bread (from "Notes")
Here is the dough in the batch:

* I did not repeat the batch.
The bread turned out to be pretty, only Krustina Panasovna decided to lay the roof with tiles





* When kneading today I had to add a little flour. But, since the juiciness of cabbage is different, it is better to first put a little less flour (on 3 spoons), and then correct it by the bun.
** This is a recipe:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=483045.0

I continue to experiment. But not all of them are successful. Therefore, I do not lay out half of the bread for your judgment.
So far, my undisputed favorite is Bread on the “quick” program 9 according to the recipe from the book. Flies away without having time to cool down. It turns out with a perfect roof, airy and nostril.



And now a question for experts!
We need a proven recipe for rye (not Borodino) bread for Panasik.
It turns out incredibly tasty bread on sauerkraut, but the external characteristics are still so-so.
I didn't like the rye bread from the book. Too much malt for me, even though I put 25g instead of 40. And I didn't like the quality of the bread. The crumb is too tight, the roof has been torn apart.
Who can tell you how to finalize the recipe so that the crumb in the rye is more airy and the roof does not vomit. Because a torn roof gets hellishly tough when baking.

[Lena79]

Lena79, Elena, welcome to the forum and topic
Thank you very much for the warm welcome! All!!! I bought it)). Today I could not resist, baked. I will reread all of you again. Thank you for sharing information !!!
[

so that the crumb in rye is more airy and the roof does not vomit. Because a torn roof gets hellishly tough when baking.

It seems to me that there will be no airiness in rye bread, it has just a dense structure. Maybe try some rye custard?
I want to bake a brioche tomorrow, my husband finally brought the x / stove to the dacha, I will continue to study it. I bought flour.

Hello everybody! Dear colleagues-bakers, please, express your opinion on this issue: is it worth bathing Krustina in the conditions of the upcoming and forthcoming rise in price, if there are no other Panasonic on sale at all? I have 3 years Phillips 9046. Not bad, I bake bread all the time + dough. But Panasonic is better)) And the crust, of course ... Phillips has a white crust even in dark mode. At all ((Or still wait for even the slightest choice. So far, only in one store I found it for 21 thousand. I'm afraid that it will only be more expensive ...

I think that in the near future, in view of the emerging crisis, there will be no particular choice. Prices are rising, people are buying what is left. If you really need a new stove and have funds for it, buy it, I, as the owner, promise you a crust)))

Now I have kneaded bread in the oven on the "Dough" mode (19). I took it out to roll the rolls. I wanted to put it back in the HP for baking, and only then I realized that there was no “Baking” mode ?? ‍♀️ How did I get so fooled and bought HP without a separate baking mode

I want to bake a brioche tomorrow, my husband finally brought the x / stove to the dacha, I will continue to study it. I bought flour.

What kind of beast is this "brioche"? I saw the regime, but did not try the oven.

What kind of beast is this "brioche"?

You should get a soft sweet roll, in theory. There are eggs, milk, vanilla.
About the BAKING mode already answered in another topic
Did the Panasonic SD-ZP2000 Bread Maker smell of plastic at the start? # 7

And I put toast bread is now on Basic mode 8, let's see what happens.

[Maria]

realized that there is no "Baking" mode ?? ‍♀️

Maria, don't panic
"Baking" is Program 13 "Cupcake". The baking time is adjustable from 30 min. up to 1h30min. The crust color is not adjustable. Only light. It will be well rosy in the baking.

"Baking" is Program 13 "Cupcake"

Thank you!!!!!! When I read the instructions, there were suspicions that the cupcake is baked goods. But there it is written so vaguely, and even with a recipe, that I was afraid to bet on it, so that my roll would not be chopped up.