Bread maker in Panasonic SD-256 (part1)

It does not seem to heat up, I in any case did not notice. And about the weight of M, a loaf weighing 600 g, XL is 1200, and L is something in the middle, I get a loaf of about 800-850 grams.

Thank you all for your answers. I baked bread 2 times, and nothing happened 2 times. The bread did not rise at all, it turned out to be such a brick, damp inside, with a ruddy, tasty crust, without a roof, and a thick layer of flour below, just flour. I don't know what the reason is, help me figure it out.

Thank you all for your answers. I baked bread 2 times, and nothing happened 2 times. The bread did not rise at all, it turned out to be such a brick, damp inside, with a ruddy, tasty crust, without a roof, and a thick layer of flour below, just flour. I don't know what the reason is, help me figure it out.

1. What was the recipe for baking?
2. How were the ingredients measured?

I baked according to the recipe from the instructions for HP (milk bread), and a recipe from the forum of milk mustard bread.
I measured it with a measuring spoon that came with the kit, and measured the flour with a Soviet measuring cup, there is a division in grams, I have not yet acquired the scales.

[Bread Baking Tutorial]

Based on the description, you most likely had too much liquid.
Stop experimenting,
read Bread Baking Tutorial,
study THE TALE ABOUT THE BOX.

In general, wander through the section BASICS OF KNEADING AND BAKING

Yes, and start mastering HP with the simplest wheat bread on the main program.

Thank you, I'll read the sections, and I'll start with wheat bread. You know, I looked at KP a couple of times, there was no kolobok, it was the consistency of semi-liquid semolina.

[bubentsova]

Thank you all for your answers. I baked bread 2 times, and nothing happened 2 times. The bread did not rise at all, it turned out to be such a brick, damp inside, with a ruddy, tasty crust, without a roof, and a thick layer of flour below, just flour. I don't know what the reason is, help me figure it out.

bubentsova
Do you have the ability to trace the entire stage of making bread? I mean Kneading, Rise?
Did you put a stirrer or flag in the bucket? What yeast do you use?

Yes, there is an opportunity to see, I looked into the HP.
I put the stirrer, in the first bread it remained in the bucket, and in the second - in the bread. The first was even better baked than the second.
Shiver saf moment.

[bubentsova]

Yes, there is an opportunity to see, I looked into the HP.

bubentsova
Take as a basis measuring cups and spoons only from HP, because you can measure flour with this glass in the materials that were recommended to you Rina72 and
here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=354.0, you will find the answers and see what you did wrong when you measured the products, they will help you to measure the ingredients correctly, follow His Majesty Kolobok, then everything will be fine
Good luck!

Girls, thank you all for the answers. I took everything into account and that's what happened. Egg bread.

[bubentsova]

bubentsova
Wonderful bread turned out!
Our HP bakes only excellent bread, she needs to be trusted and helped!
Further good luck!

lana7386

Thanks and mutually.

The very first time I came to a dead end, went for quick bread, not very well.
At idle, I fearlessly experimented ...
We fell asleep, added ... and we don't touch anything else, after a minute the display starts flashing, after two it sets the time until the end and continues with the program without any problems.
Patience for 2 minutes !!!!
The stove is SUPER, but with an interface and instructions - screwed up!

Hello everybody!
today I baked my first bread according to the instructions called Dairy
I decided to make it on quick baking and when it was supposed to start baking, my son dropped the program and had to put it back on again, apparently that's why he got large pores and an opal lid, but that didn't make it less tasty. I'm still glad to my first child

[xxxooo]

xxxooo, Congratulations!
I do not think that the roof and holes are due to the fact that you ran the program twice. You used a fast one, so your bread went through virtually a full cycle. It is quite likely that you have a bust of liquid. Look in the previous posts on this topic, they have repeatedly given links to basic information on working with the test and HP (here are links)

I can advise what I advise everyone and always. Start with basic complete programs. Master it, feel the bread dough, make friends with the kolobok. Then it will be possible to bake on the fast program.
I have had a stove for more than two years, and I have only used the quick program a few times. I don't like "quick" bread.

listen, I can't understand, but in Panas 256 Diet bread is the same as the Whole Grain mode in other HP?

[xxxooo]

xxxooo This he is

[xxxooo]

xxxooo This he is

Thank you!
I sit studying different recipes and think whether he is or not)
I realized that the rye program can be replaced with a dietary fast and + baking for 15 minutes or am I wrong?

[the rye program can be replaced with a dietary fast and + baking 15 minutes]

Thank you!
I sit studying different recipes and think whether he is or not)
I realized that the rye program can be replaced with a dietary fast and + baking 15 minutes Or am I wrong?

do not replace, so it will not let you bake immediately after baking - only after cooling down to a certain oven temperature (it should almost cool down), the dassa program will be established. I hope she explained it clearly.

For example, I use the program for rye pizza for kneading, I take out the spatula (if not in a bummer) and let it come up for a few hours, and then 1 hour 10 minutes bakery products and oops the perfect rye bread is ready!

For rye, the main thing is the increased proofing time - it is longer than for wheat. And he doesn't need to knead and lift several times (again, as for wheat). One quick kneading + proofing + baking = rye!

I also do the same, kneading with dumplings, steeping in the oven, and as appropriate, baking 1h10m turns out to be excellent bread! I do not take out the scapula.

[xxxooo]

xxxooo
It is possible after Kneading on the Pizza, there is heating, so the rye dough will be "comfortable" Turn on the Baking on 20-25 seconds... Do not lift the lid and leave for 1 hour. Then touch the dough with a damp hand or a silicone spatula right in the bucket and leave for another 1-1.5 hours on the rise. If the dough has increased, then you can Bake. Time 1h10min. choose the first time, and then you can reduce it a little, decide for yourself
Good luck!

Thank you all for the advice. you will have to try, it remains only to choose a recipe for rye
And the fact that there are no special scapulae is nonsense? ordinary copes as I understand it

And the fact that there is no special scapula is nonsense? usual copes as I understand

I have a spatula for rye, but I tried it several times and something did not impress me (as for me it kneads worse), after that I do everything with the usual one.

I now have rye dough in HP suitable - and about specials. I didn't even remember the scapula

Oh! Today "stepped on the same rake." Looks like there was not enough patience, the resetting on the scoreboard was confusing. I pressed the start and knocked everything down. Now I'm baking on the main fast. I'm very afraid it won't rise, as in the full program. It's a shame (((Thank you for sharing your experience. Next time I'll be more patient.

Hello everyone! Take another owner of the 256th Panas.
Based on 3 weeks of experience, the reviews are the most positive. The usual white, milk and French, made strictly according to the recipe, turned out to be excellent.
But my wife asks for rye and so far I have got used to baking gray bread, slightly modifying the recipe for French with rye flour.

1.5 tsp. dry yeast
300 gr. wheat flour
100 g rye flour
1.5 hoursl salt (I like a little saltier)
1 tbsp. l. ghee
350 ml water (full measuring cup)
I bake on the "French" program It turns out like a village loaf of gray bread (in Soviet times, in the village they sold this in a store)

Attempts to increase the content of rye flour to 50/50 were unsuccessful ... Jae increased the amount of yeast and water did not help. The bread does not rise. Moreover, it seems that the dough rises and then, in the process of the oven, it goes down.

But - we will experiment further

[Didu]

Hello everyone! Take another owner of the 256th Panas.
Attempts to increase the content of rye flour to 50/50 were unsuccessful ... Jae increased the amount of yeast and water did not help. The bread does not rise. Moreover, it seems that the dough rises and then, in the process of the oven, it goes down.

But - we will experiment further

Didu
We are very glad to see you! Men achieve a lot in baking and faster on our website
Would you like to add our experience to your experiments?
Read and achieve a lot faster and with less pain and time
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

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https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0
Good luck and excellent black bread!

And where can you find the algorithms of the programs Basic, Diet, etc.
I read the list of programs and modes in the manual. But after what time does the second batch start and how many times it crumples and what intervals are not indicated anywhere. Can anyone spotted it? I am interested not out of idle curiosity, it is useful for combining modes (in the case of "complex" breads).
It is for Panasonic SD-256.

Hello everyone! Not a month yet, as we bought SD-256. I am very pleased! I bake recipes from the instructions, modifying them, and have already mastered several from the forum. Yes, loved ones appeared))))
My second bread was rye according to the recipe from the instructions of the Rye-"Brewed". Since there is no rye mode, and the special scapula is the same, I changed the ratio of flour: wheat flour - 325g, rye - 225g. Everything else is exactly according to the recipe (I replaced only coriander with cumin seeds, well, I don’t like coriander) I put it on the main mode (4 hours), size L, medium crust.
Something FANTASTICALLY TASTY came out! Forgotten taste of Darnitsa bread! The family ate a loaf in a day! And the loaf turned out, neither more nor less, 960gr! And then they asked for a "repetition of the banquet"
Now, having tried different types of flour and their ratios, I think that in the basic mode you will get an exact recipe for rye "Zavarny". The stove will do it!
All DELICIOUS BREAD !!!!!

Now, having tried different types of flour and their ratios, I think that in the basic mode you will get an exact recipe for rye "Zavarny". The stove will do it!

The stove will definitely cope in the Basic mode, I tried it. Very tasty, everyone appreciated. I have to bake for 3 weeks and this was my second bread. Happened! I also made "Zavarnoy" with raisins, dried apricots, nuts and the "Diet" prune regime - I decided to experiment. It seemed that it turned out higher, the taste is exactly the same as in the main (or maybe the bread was not higher, but it seemed so).

She baked bread according to the recipe of Choux rye. It turned out .. well, how to put it mildly .. sucks. Nobody liked it. The inside is sticky, the outside is a terrible black crust, it tastes sour and generally whiter. I'm not a baker, I baked for the second time in my life. People write deliciously, in the photo there is beautiful bread, but I have ...
Problem # 2. Yesterday I put French bread on the "French" regime. Stood, stood, stood, did nothing for about 2 hours, probably. I think that something is wrong, I put it on the "main" - it's worth it again ... well, of course, it heats the original ones, but how much can you heat them? An hour has passed, but I still want bread. Spat and put on "Gluten Free", kneaded. then turned off, 2 hours to rise and then 1.5 baked goods. As a result, the bread is tasty, but the crust ... like in an armored train, is thick, hard. Greased with olive oil and wrapped in a towel. I softened a little, but it didn't save the bread.
Maybe someone knows why it stood for so long (and you can't call it a test) on the "French" mode?

And another question, I want to make bread from the capital, but there is kefir in the recipe, but can it be replaced with water or milk? Or do the proportions need to be changed?

[ptisa]

ptisa
You read in Instruction that French bakes for 6 hours? It takes patience to get this magical crispy bread.
Better to bake it on the timer at night, then time will fly by!
There is no need to change the proportions, because you are changing one liquid for another. But it is better to take any sour milk product: dilute sour cream with water, milk, whey, yogurt with water. The author proposes the taste of bread for k.-m. product. But you can even bake on water
Rye breads are complex, you need to find your own recipe, which means you are not insured against mistakes during the search
Good luck! Delicious bread! And trust Panasonic - excellent HP.

Problem # 2. Yesterday I put French bread on the "French" regime. Stood, stood, stood, did nothing for about 2 hours, probably. I think that something is wrong, I put it on the "main" - it's worth it again ... well, of course, it heats the original ones, but how much can you heat them? An hour has passed, but I still want bread. Spat and put on "Gluten Free", kneaded. then turned off, 2 hours to rise and then 1.5 baked goods. As a result, the bread is delicious, but the crust ... like in an armored train, is thick, hard. Greased with olive oil and wrapped in a towel. I softened a little, but it did not save the bread.
Maybe someone knows why it stood for so long (and you can't call it a test) on the "French" mode?

1. Actually, read the instructions. It indicates how long the so-called "temperature equalization" can last in each mode.
2. "Temperature equalization" has nothing to do with heating food. There is a thermal sensor in the stove that determines how warm or cold the kitchen is and how warm the stove itself and the ingredients are. Depending on this, the "alignment" will be longer or shorter. The principle is this:
* If the ambient temperature is high, the yeast needs less time to work. Accordingly, the stove "waits" longer, and the time for kneading and maturing the dough is shorter.
* if it's cold, the dough needs more time to mature. Accordingly, "leveling" is shorter and kneading and proofing is longer.

If I am not mistaken, your kitchen temperature is now above + 22-23. Therefore, the alignment time is maximum.

Thank you girls!)
But why didn't it turn out to be rye? Again I climbed the sites, there are such beautiful pictures with him, and not black and not scary ... but mine is so clumsy and dark-dark ... I did everything EXACTLY according to the recipe, weighed it on a scale, did not change the ingredients. I want to try again, but I don't want to repeat mistakes, nobody eats this bread ...

[ptisa,]

ptisa,

Pure rye or one where rye flour is more than 50%, not every experienced baker will succeed.

And it is not worthwhile to immediately aim at such types of bread that require good skills and knowledge of technology. Start mastering the oven with the simplest wheat bread. Read UNDERSTANDING BREAD IN HOMEMADE BREAD, once again I will say THE RULE KOLOBOK IS NECESSARY TO KNOW, IMPLEMENTING IT IS IMPOSSIBLE!

If you really want wheat-rye, then go to the section "Baking Basics" => Kneading and baking basics and looking for a relevant topic about the wheat-rye bun.

Hello! Today I received my Panasonic-256 from the online store. I read all sorts of forums, advice ... I'm getting ready to bake my first bread! But now I don't have dry yeast, I don't really like them. Is it possible to use pressed ones, and if so, what are the secrets for our HP. My colleague Moulinex, she often uses them, she succeeds. Our instructions say that you should use only dry ones, but maybe you can still use others?

[mmarinas]

mmarinas, pressed to use is not only possible, but also necessary! For wheat bread, take 1.5-2 g for every 100 g of flour. Just don't use live yeast for "quick" bread just yet, there are some "troubles" there.

All links and necessary basic information about yeast are in Yeast reminder topic

For Panasonic you can
1.Crumble the live yeast with your fingers to the bottom of a bucket for flour.
2. Yeast can be diluted, for example, in 100 g of water + 150 g of flour. As long as the "temperature equalization" lasts, the yeast is activated and begins to work.

Thank you! Do we count the water in which we breed the yeast in the total amount of water?

[mmarinas]

mmarinas,
For Panasonic you can
1.Crumble the live yeast with your fingers on the bottom of a bucket for flour.
2. Yeast can be diluted, for example, in 100 g of water + 150 g of flour. As long as the "temperature equalization" lasts, the yeast is activated and begins to work.

Rina72, and in the second variant cited by you, we also pour the yeast diluted in this way in the usual sequence (like dry, or crumbled pressed) on the bottom of the mold or on top of the flour? Thank you.

Thank you! And we count the water in which we breed the yeast in the total amount of water?

Of course. We perform all manipulations with the ingredients from the recipe!

Rina72, and in the second variant cited by you, we also pour the yeast diluted in this way in the usual sequence (like dry, or crumbled pressed) on the bottom of the mold or on top of the flour? Thank you.

Does not matter. I do this and that. I spread the dough on top of flour / salt / sugar / butter / water. Or, for a recipe that is more complex in terms of technology, I take yeast, 150 ml of water and 200 g of flour, on the "pizza" program I knead to the state of a kolobok, turn off the program, fill up all the other components, pour in the remaining water and set the program of the desired bread.
Until you get used to the stove, I advise you to use first option - crumble yeast to the bottom of the bucket.

Hello! I am slowly mastering 256 panasonic. I like everything so far. But something didn’t reach me here: when baking bread with raisins and other additives, after placing the raisins, which button should I press to move the process further? Yesterday I pressed start and the program got lost. I had to finish it on fast mode (there was not enough brains for anything else). Tell me please!

you do not need to press anything the program will continue by itself

That's right, that it did not continue! Zeros appeared on the display.

Hello! I am slowly mastering 256 panasonic. I like everything so far. But something didn’t reach me here: when baking bread with raisins and other additives, after placing the raisins, which button should I press to move the process further? Yesterday I pressed start and the program got lost. I had to finish it on fast mode (there was not enough brains for anything else). Tell me please!

So you turned on the program, it came to the addition of raisins, the stove sounded, you open the lid, drop the raisins and close.
AND DO NOT PRESS ANYTHING.

That's right, that it did not continue! Zeros appeared on the display.

By pressing the START button, you forcibly interrupted the program (that is, turned off the HP).

I closed the lid first, but there were no numbers on the display. Please write in more detail how to set this program.

I’m baking raisin bread now. I chose the program "Basic with raisins" (BAKE RAISIN), the oven showed that it was 47 minutes before the raisins were put in. After this time, it squeaked, the display was "0", I fell asleep with raisins and just closed the lid, without pressing anything at all. Honestly, what happened on the display next - I don't know, I went to do my own thing (to clean the snow). Actually, when the oven starts up after adding the additives, it shows the time remaining until the end of baking.

Thank you, I will definitely try.

And I have another question .... Can I? Everywhere it is written that the weight of the largest size roll is 1200g, and I have a little over 900. Why?