Baking in Panasonic SD-257

[Sherly]

Sherly, and yet you must admit this bread is tasty even with a collapsed roof. We love him the most

[Laksana]

I even talk to my stove, and thank you for the handsome bread! (Maybe it's a clinic)

But for me, it's okay! Many people (and I, I confess, too) talk with technology .. I even know men
Laksana of course I agree! For me, one minus - I began to eat bread constantly and a lot, I'm afraid to think what it will result in))))

Nobody noticed, or it seems to me (that from the side of the dispenser - on the left, the bread rises as it were worse, the slide is smaller? I’m already thinking, when proofing, cover the cotton lid or put a piece of foil on top of the dispenser, to prevent a draft?

Hello, welcome newbie!
I have a stove for 2 weeks.
made: basic, dietary, egg, French, dough for buns and whites.
There are no problems with the dough, as well as with baking, one BUT. EVERYTHING to one roll - one way or another tears the roof ... and added less yeast and tried a little less flour - it still tears. What do you advise?
Andrei.

[Andrei]

Andrei, welcome to bakery company
Links to the necessary information are at the very beginning of the topic.

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule
Read Manual, a Tale of Kolobok need to be sure to know and follow strictly! Then everything will turn out the way you want.

Long days and pleasant nights!
Breadmaker (read somewhere) is a contagious disease. I bought myself Panasechka in November. Relatives visited me. And in December we bought the same one for ourselves. In February, they also bought their mothers such a Panasonyushka. So, oh, how arrived in our regiment.
Although my experience is not very great, I can boast: it turns out with a bang White (main) in variations; Darnitsky, Pumpkin with cinnamon, Rye with beer and malt (it's a shame, you won't find him with flashlights during the day), Kulich from Elena Bo. True, there are punctures. So 7 cereals does not want to be friends with me in any way, but I still bake it. Delicious, but far from handsome, And in Pampernicale it blows the roof off completely (stands at right angles to the body of the bread). Sorry, but I can't upload pictures (blonde !!!)

Knop, good evening! Please share how you bake Kulich from Elena Bo? The fact is that my first cake turned out, well, let's say decent, although it did not rest on the roof of the dispenser (like Elena Bo). With repeated baking, it turned out to be something low and not appetizing. Firstly, it was burnt from the sides, secondly - wet and thirdly - heavy. Didn't change anything. Flour, yeast and all the ingredients - according to the recipe ... in general, the trouble - help out with advice ... I'm a beginner, maybe I missed something

Help me to understand! I set the regime "mainly with raisins", the raisins did not spill out, why? At what minute does he get enough sleep?

How much time has passed since the start of the batch?

written 50 minutes, that is, 50 minutes left until the end.

As a result, I mixed everything off with my hands and turned on the fast mode ...

Well, if you mixed it with your hands, then you just had to let the dough distance and turn on the baking.

With a dispenser, this can be:
1. not set "with raisins", the command was not given.
2. The lid turned out to be open at the moment when the raisins should have spilled out.
3. The dispenser is not properly installed or the button is stuck.
4. if the dispenser worked, then the raisins could just stick together.

check. how the dispenser opening button works (gray in the HP lid).
It is best to dry the raisins on a towel after washing and roll them in a little flour.

I will check the button, I washed it, maybe I did something wrong, I rechecked the rest before starting, raisins, candied fruits, nuts, everything is dry

In my first 255 model, it was several times that the dispenser did not work, it was in the electronics, and not in the fact that you pressed the button wrong.

I think, maybe INSERTED wrong, but why press?

You choose bread with raisins, not just the main one or the dough, that's what I mean.
In general, get used to it, sometimes it will throw out different tricks. In my 255 example, the dough program often doesn't work. Therefore, we bought a new 256, since I like the Panasonic stove itself and I don’t want another.

And how you can INSERT wrong, I just can't figure it out!

I hope she is not broken

No, no, they are very strong in this regard, they serve for many years.

Does she have magnetic storms?

Marinaaaa ... always consider the human factor first.

1. Try to set carefully "main with raisins" on the main program at the next baking of bread, do not put anything in the dispenser. You just need to check that it snaps off (it is better to close it before baking).
2. check the button in the lid of the bread machine - if you press it, the dispenser should open.
3. Check the button that is in the HP case (it presses the button in the cover) so that nothing sticks to it.

As far as I remember (I have not used the dispenser for a long time), in the bread maker, for a guarantee, the button works twice.

I bake it again, on a dietary regime with raisins, let's see ...

Good day!!!

the problem is urgent and I did not find a solution to it on the forum (although I'm a beginner and maybe I was looking in the wrong place)

Panasonic SD-257

the first time I baked a small bun and everything was ok.
for the second and third time, put a large roll.
the problem is that the spatula remains in the bread and you need to pick it out.

read the instructions for the stove, there are 2 solutions

1.good washing of the blade and the mechanism itself from the inside
2.Adding an additional 10-20 ml of water

both ways don't help
my and so good every time and adding water did not save the situation

maybe someone came across this

thanks for the answer!!

[devision2]

devision2,
1.Try to lubricate the spatula with oil before starting work (although, I don't really believe it, because the oil will be absorbed into the dough).
2. Try to take the bread out of the bucket not immediately, but at least an hour after the end of baking, or even better, when the temperature of the bucket and bread becomes "grip", that is, you can take the bucket with your bare hands. The bread will sweat slightly, the crust will soften, the spatula will remain on the shaft. The crust will dry out while the bread cools.

thanks for the advice - I'll try

however, the instructions say to take out the bread IMMEDIATELY after readiness and do not wait for the bucket to cool. what does this affect?

I don't know what it affects from the manufacturer's point of view. Maybe such a requirement is simply so that people do not forget to take out the bread?

My opinion is this: even after the end of baking, there are processes in the bread, which are disrupted if the bread is disturbed or quickly cooled. In addition, it is simply dangerous to take bread out of a hot mold, even with oven mitts. Bread that is quickly removed from the mold usually has a fairly thick and tough crust.

I try to take out the bread while still warm, but so that I can take it with my bare hands. The softened crust easily passes the scapula. The crust has time to dry out with final air cooling. The crust is not as hard as a result.

In general, for me there are more advantages in "serving" bread in the form than when acting according to the manufacturer's recommendations. I do not fulfill one more manufacturer's requirements in principle - I have a stove always plugged into a power outlet.

Hello everyone!
I decided to ask to join your ranks - to share my poor experience, which suddenly turns out to be useful to someone
I recently had a Panasonic 257 and only three sessions took place.The first two are wheat bread according to the recipe from the Operating Instructions, by the way, very tasty, and thanks to the presence of grated cheese, grated raw smoked sausage and chopped garlic in the recipe, in the first place. But I want about the third experience - about rye according to the modified recipe of the "Riga speedy", which was posted on the site for a long time (see the link below). Probably, I won't open America, I just had a small incident with malt - that's the result I want to tell you about. Suddenly, someone will benefit.
Ingredients from the recipe

It contains two packages of ready-made kvass wort concentrate (i.e. not even malt concentrate), 60 g each. Ingredients: fermented rye malt, barley malt, rye flour, water. And I measured 40 g of this concentrate, brewed it with 80 ml of boiling water, cooled it and poured everything into a bucket, in addition to another 260 ml of water. Perhaps that is why the bread turned out to be slightly damp (which does not spoil it in the least), and the top of the loaf sank:



The sequence of actions is in full accordance with the above link:
I put all the ingredients in a bucket, set the pizza-dough mode, and after 10-15 minutes of kneading, I turned off the oven, and for an hour and a half, the dough just rose in a closed oven next to the battery. Then I switched on the Rye program in the Baking mode. After leveling the T and kneading, I opened the lid (quickly) to check the evenness of the mass. It turned out that there is a deep "pothole", which I leveled with a spoon. The lid was closed and the program continued by “lifting”, as expected by the timer. Lubricate before switching to the "baking" mode with milk and sprinkle with caraway seeds.
The bread is delicious.
I read later that if the malt is not dry, but in the form of a concentrate, then it should be put less - like 1 tbsp. spoon. But according to my current experience, when I swelled as much as 40g (about 3 tablespoons), I would argue with that. That 2 good Art. spoons - so it's even nothing to argue! Only now, of course, it is not necessary to dilute it with 80 ml of boiling water, as I misunderstood at first.
In short, now I would do this: I would dilute the wort by 40 grams of hot water, because otherwise it is difficult to remove it from a spoon, but I would take 240 g of pure water.
Next time I will try to add an egg, respectively, by reducing the amount of water by its weight.
This flour was used:

Good day!
I also want to join the ranks of the Baker
Three days ago they brought my Panasonechka - I walked around in circles, re-read the forum and studied the instructions
Today I want to try ordinary bread from the instructions for the first time. I bought pite flour "Predportovaya" - do you have any experience with this one?

Knop, good evening! Please share how you bake Kulich from Elena Bo? The fact is that my first cake turned out, well, let's say decent, although it did not rest against the roof of the dispenser (like Elena Bo). With repeated baking, it turned out to be something low and not appetizing. Firstly, it was burnt on the sides, secondly - wet and thirdly - heavy. Didn't change anything. Flour, yeast and all the ingredients - according to the recipe ... in general, the trouble - help out with advice ... I'm a beginner, maybe I missed something

Sorry to be late. I fall asleep strictly according to the recipe. I put the apple directly into the bucket, and the nuts and raisins into the dispenser. The dough in the bucket is watery, even very. (I know the tale of Kolobok, but in this case it is not appropriate). The cake turns out to be very tanned (after all, there are eggs and a lot of sugar), fluffy and tasty. It cools down on my grill on a barrel (then it does not sag from its airiness). Try to change the flour, maybe it prevents this miracle from growing. Elena Bo, my bow for a cool recipe. And the most important thing is the mood for success. GOOD LUCK

thanks for the advice - I'll try

the truth is, the instructions say to take out the bread IMMEDIATELY after readiness and do not wait for the bucket to cool. what does this affect?

This affects the knife you use to cut bread, especially if it is an electric knife. Immediately you will feel all the buzz.
As for the scapula, it is better not to bother and remove it in any convenient way if it is stuck. This happens quite often and it is natural with this way of using it.It is highly advisable not to scratch it.

As for the scapula, it is better not to bother and take it out in any convenient way

I have adapted to get it out with an ordinary wooden slate pencil (not sharpened). It has such a diameter that it just fits perfectly into the hole of the spatula, and the spatula is taken out of the bread for "time!" True, I did this three times, and then in rye ..

Hello! Now I also have a bread maker! Today I baked 3 loaves, there is no limit to joy !!! Experienced, tell me! After filling the bowl and turning on the program, which lasts 4 hours, the bread maker just rests for the first hour. Is it like this for everyone, or just for me? Thank you in advance.

the first hour the bread maker just rests. Is it like that for everyone or just for me?

She does not rest She works - the temperature levels
PS. Congratulations on your purchase!

[Sherly]

Sherly, Thank you.

[yaroshka]

yaroshka, read Features of work of Panasonic, everything is written here ...

As for the scapula, it is better not to bother and remove it in any convenient way if it is stuck. This happens quite often and it is natural with this way of using it. It is highly advisable not to scratch it.

Using a sushi stick

I bought pite flour "Predportovaya" - do you have any experience with this one?

Good flour, but expensive. I prefer Tver "Extra"

[Rina]

Rina, thanks for the link, I read everything.

This affects the knife you use to cut bread, especially if it is an electric knife. Immediately you will feel all the buzz.
As for the scapula, it is better not to bother and remove it in any convenient way if it is stuck. This happens quite often and it is natural with this way of using it. It is highly advisable not to scratch it.

Thank you!

this morning put a medium size with a dark crust for 4 hours regular bread.
everything worked out great - the spatula was not stuck in the bread
made on the recommendation not + 20ml of water but +10
by the morning set a large size on the timer
let's see how the scapula behaves))))

P.S. can you clarify about the knives?)))

...

P.S. can you clarify about the knives?)))

Well, of course!
This is when you forget to remove the spatula.

Well, of course!
This is when you forget to remove the spatula.

oh that's what you mean ... now I understand :)
it just seemed to me that finding the bread in a bucket longer affects its further cutting with an electric knife :)

By the way, this morning I took off a large roll with a dark crust on the timer.
the scapula remained in place
adding +10 extra ml of water also helped
can anyone help

thanks who participated in the problem :)

We bake further :)

I bought pite flour "Predportovaya" - do you have any experience with this one?

I am currently using preport, I bought it at Perekrestok on the occasion, the action was going on, I thought it wouldn’t fit for bread, so it would go to another place. But there is no normal flour, the bread is good, I made 6 loaves.

Help me to understand! I set the regime "mainly with raisins", the raisins did not spill out, why? At what minute does he get enough sleep?

If the temperature equalization lasts 30-35 minutes, then the dispenser is triggered when the display shows 3:13, and at 3:10 Pani intervenes with raisins.

But sometimes anything happens with the shoulder blades. My comb is slightly bent (the last tooth), so it often stays in the bread, especially in dense breads with bran, and the scapula remained once - it turned out that it did not thoroughly wash the attachment in the bucket and the hole in the scapula. Since then I have been soaking for 10 minutes in warm water and wiping with a sponge (even if it seems clean)

[Thank you for your feedback on Predportova flour]

Thank you for your feedback on Predportova flour
Mom liked my bread more than the one from the neighbor's Macfa!
The first bread turned out to be pretty (the simplest basic one, according to the instructions), but there is something to think about and work on mistakes: on the one hand, "the roof began to fly off" and the barrel at the loaf blushed unevenly, the medium crust mode was selected.
I was also surprised at such moments: the remains of flour on the finished loaf - in the photo from the forum I did not notice something like that ... and a couple of times when I looked at how the bun was feeling, he was all the time in the right side of the bucket, and before baking a little dough stuck in the opposite the corner of the bucket had to be moved to the kolobok with a spatula - not enough oil? or didn’t have to do anything at all? I wanted so much to put the kolobok in the middle of the bucket!
A! I also dissolved salt and sugar in water and I have Italian grape seed oil.

Good afternoon,

tell me, please, this is my first bread machine, I bought it 2 weeks ago and after reading the recipes here, I decided to make delicious buns. To save time, I decided to make the dough in the oven. there are no complaints about the dough, I kneaded well, the dough rose gorgeous, BUT
after you take out the dough, for some reason I have it, although I pressed the stop button, the next time I turn it on, it starts baking automatically, that is, it puts itself on a 4-hour baking mode.
Maybe I'm doing something wrong, tell me, please.

[Natalchik]

Natalchik, read Features of work of Panasonic bread makers...

thanks from all the blondes !!! For some reason, it didn't work for me right away))
I'll go for another dough on the cheesecakes))
Thank you very much for your understanding and that you do not swear.

Well, here's another ... why swear? Itself, as I remember my showdown with the principle of operation of HP

Hello to all owners of Panasonic SD-257 !!!
Take to your beautiful and slender ranks! Quite by accident, I became the owner of a Panasonic SD-257 bread maker a little over a month ago and I just do not rejoice at my smart bread maker. I didn’t wait or wonder, but my friend took and gave me such a wonderful miracle.
I started an electronic notebook for baking bread, where I write down the recipe, I put a photo to it and write comments, I point out to myself my mistakes and ways to correct them
All breads are very tasty. The husband completely refused bread at work in the canteen, said: "So it is not tasty with them ...." And the fact that we completely stopped buying bread is a self-evident fact.

Baker comrades! Who baked the "Zavarnoy" bread from the instructions for the HP (page 17)? Share tips, opinions and impressions. Do I understand correctly that the total amount of water should be 410 ml? Is this a little? Doesn't the roof collapse from so much water? How much does a bun of finished bread weigh?

Baker comrades! Who baked the "Zavarnoy" bread from the instructions for the HP (page 17)? Share tips, opinions and impressions. Do I understand correctly that the total amount of water should be 410 ml? Is this a little? Does the roof fail from so much water? How much does a bun of finished bread weigh?

You understand correctly. In the recipe 550g flour + 40g malt = 590g total weight, of which 325g is rye flour, which takes more water. If you have seeded rye flour, then the water can be reduced slightly. The loaf will weigh about a kilogram.

You understand correctly. In the recipe 550g flour + 40g malt = 590g total weight, of which 325g is rye flour, which takes more water. If you have seeded rye flour, then the water can be reduced slightly. The loaf will weigh about a kilogram.

Thanks for the answer ! And my flour is peeled rye.
A loaf weighs about 1 kg - that's a bit too much. Eaters of bread in the house in the amount of one person.
Perhaps I'll bookmark fewer products.
And I ask everyone to contact me for you

Screw, I bake Zavarnaya regularly. All of mine are very fond of this bread. Often I have to add more flour, a teaspoon or two - I can go too far with honey. The bread turns out to be magnificent, a beautiful convex roof, well baked. Only I always participate in the kneading process. The kneading takes only 10 minutes, and for 10 minutes I help the cookie. With a spatula, I push the dough in the opposite direction from the place where it is collected in a column. And it starts bouncing around 8 minutes after adding flour.