Bread maker in Panasonic SD-256 (part1)

[lana7386]

lana7386, thanks, everything is clear
I just read about temperature equalization and now I don't worry. As you said, the oven knows better. The main thing is that the bread is tasty!

[lana7386]

lana7386, thanks, everything is clear
I just read about temperature equalization and now I don't worry. As you said, the oven knows better. The main thing is that the bread is tasty!

wilama 🔗

🔗

Good day to all owners of the Panasonic 256 bread machine !!!! I am tormented in thought, buy 256 or 257? Stops that there is no Rye Bread function in 256. Maybe someone bakes it in 256 models and it turns out? Please share your opinion on this matter.

[Anna123]

Good day to all owners of the Panasonic 256 bread machine !!!! I am tormented in thought, buy 256 or 257? Stops that there is no Rye Bread function in 256. Maybe someone bakes it in 256 models and it turns out? Please share your opinion on this matter.

Anna123

They bake, bake in any HP and excellent rye!

Hello!
I am asking you for advice
The other day we became the owners of the SD-256 bread machine, before that we had no experience with bread machines. We tried to bake the first bread, chose a recipe for ordinary milk in the operating instructions, put the ingredients in the bucket, according to the instructions, chose the L program (the calculation of the ingredients was also done according to L) and a light crust.
When they got the resulting bread, it immediately became clear that something had been done wrong.
The fact that the crust turned out to be very light is not a problem, another time we will expose it dark, but there was a large amount of flour on the lower part of the loaf, and the upper part remained somewhat unbaked.
It is clear that the flour is not completely mixed, but how and at what point can this be understood, and how to fix it so as not to harm the dough while it is still suitable?
And what to do with a not quite baked top?
I really hope for your advice before trying to bake again (what was baked in the bread was delicious, I want more)

[Benefit for baking bread in KhP]

Benefit for baking bread in KhP
This is the alpha and omega for bakers! Read on and you'll always have great bread!
Congratulations, Zorra , with a great shopping! Merry Christmas! 🔗

lana7386, thank you, we studied it, we are trying to bring it to life!

[Zorra]

lana7386, thank you, we studied it, we are trying to bring it to life!

Zorra 🔗

Please tell me some simple proven recipe for rye bread for HP 256. Thank you in advance!

[alena_v]

Please tell me some simple proven recipe for rye bread for HP 256. Thank you in advance!

alena_v
I recommend YOU to choose wheat-rye bread for the first baking
They are delicious, easier to work with than rye
All recipes on the forum have been checked, you just need to take into account your flour, or rather its properties.
These are the recipes Take your pick!
And this is very good material to help you.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0
Good luck! If you need to clarify something, ask

Good evening! Can you please tell me what temperature modes does Panasonic have on different programs? Or do all programs bake at the same temperature?

[mmarinas50]

mmarinas50, sorry, why do you need such details? The manufacturer has laid down the necessary kneading time, proofing, boning and baking parameters for each type of bread, for each program. That is why the oven is called "automatic bakery".

Our pan-girls do not have the function of rye bread, so I want to choose the optimal baking mode, and in general, for experiments.

I think that apart from empirically, a suitable regime will not be selected.We baked some wheat-rye breads on the main program.

I baked cake on a dietary regime. Well, I have it very brown, I would even say burned a little, but I made it according to the recipe, I did not line the paper. And if t is less on the main or French mode, maybe bake on them ... And for rye, then maybe you need to choose a dietary one?

[Rye in a bread maker, if there is no such function]

So, let's start searching ...
The Russian site Panasonic says that the baking temperature is 190-200 degrees on the rye program.
🔗

Admin mentions temperatures of 180-190 degrees in his research
#

theme Rye in a bread maker, if there is no such function

Rina72, thanks for the links! And you baked cake in what mode?

[Poppy curl recipe from Daria Tsvek]

I baked a cake once and a few times a very rich bun with raisins - the main program, the mode "with raisins", the size is small, the crust is light (regardless of the amount of dough!). It turned out quite "tanned", but not burnt.

Most often I use separately kneading dough and separately the "baking" program
Poppy curl recipe from Daria Tsvek

Yes, and I already thought about this mode, but did not have time to check. Thanks for your feedback! I will experiment further!

Good day, everyone, and happy holidays!
Also, thanks to Rina72, lana7386 and Admin for your helpful tips and links

I was convinced from my own experience that newcomers like me, having received HP, begin to dashingly experiment, and the results are not always successful, because we do not carefully read the instructions and useful sections on this site. , in a hurry, I want everything at once!
I have had Panasonic-256 for almost a month now, as well as bubentsova for some time measured flour in ml. without weights. After the first failure, I dug up a useful cookbook, which says that a 250 ml glass contains ~ 160 grams of flour (well, of course, flour is lighter than liquid). T. about. I got a coefficient of 1.56, which I multiplied by the required amount of flour in grams according to the recipe and got ml of flour - always a good result. Also, from the ratios in the recipes, I calculated that for 1 g of wheat / rye flour mixture (60/40), you need 0.6 ml of water, and with an inverse proportion of 0.7 ml (who can come in handy for making your own recipes). About what size to expose: M-ka - 400 grams of flour or less; L-ka - ~ 500; XL - 600 and more. Maybe she repeated someone, excuse me, but these are all personal torments of creativity.
Now about "Bread with honey and nuts" from owlblack (from instructions to 256) - it also did not work out twice, there is a suspicion that there are too many sweets and sugar 2 tbsp. l. and honey and dried fruits. The rest of the bread turned out with a bang, including Darnitsky from fugaska, but this one was not baked and did not rise and burned on the sides. I don’t know what to change in the recipe, I hope for a collective decision.
The strategic stock of gluten, panifarin, extra-R, agram, malt from "Bread House", and by no means in all recipes of rye or wheat-rye, is going badly so far. they say how much bread needs to be added, they only write that extra-r needs to be added less and panifarin more, but I did not find gluten at all.
I also really liked the Drevensky bread mix from the same company, there are a lot of things in the composition, including from my stock, but there is no recipe ratio, just a list. I wanted to find a close recipe, but so far the main ingredient is missing - whole flour, the company has only "Altai", is it suitable or not? There is no whole store in stores, but the trier of St. Petersburg does not deliver to your home, are there any other companies in St. Petersburg, tell me?

Greetings to all needlewomen and needlewomen
For quite a long time I chose the model of the bread machine and, by the number of excellent reviews, settled on the 256th Panasonic. The stove was ordered in the online store, I'm waiting, but for now I'm studying the instructions for it and my favorite forum Breadmakers
A lot of recipes and recommendations have already been read, but today I wondered: Most of the recipes are made for HP into which liquid ingredients are first loaded, and then dry ingredients are placed on the flour in different corners. It's clear. But in the instructions for the 256th it is written:
1. Place the dry yeast on
bottom (so that later on
liquid has entered).
2. Cover the yeast with all dry
ingredients (flour, sugar,
salt, etc.etc.)
3. Add water and other liquids.

Then everything will be mixed in this liquid?!?! (excluding yeast)
Maybe there are some tricks? Enlighten young baker, please.

Prada, as far as I understand, should not get water on the yeast until all the ingredients in the bucket are at the right temperature (under normal conditions), this process was dubbed in the instructions as "temperature equalization". And then, during kneading, of course, everything is mixed, therefore, for example, in the "fast" mode, there is no difference in what order what to load into the bucket, since the batch starts immediately. And the water that pours out from above, in fact, does not get onto the yeast before kneading, it is only slightly absorbed into the top layer of flour. So, don't be afraid to download everything according to the instructions.

[prada]

prada
I am a happy owner of HP Panasonic and have never violated the recommendations of the designers on the sequence of bookmarking products.Although you will read the opposite opinions on the forum, but everyone will have what to do
You add the liquid last, and since you do it carefully, not from the height of your growth and there is little liquid according to recipes, then nothing mixes ... Theoretically, now it is difficult for you to imagine, but in practice you will see it
I wish you the earliest purchase of HP and the fulfillment of your desire to bake your own excellent bread!

[here]

The strategic stock of gluten, panifarin, extra-R, agram, malt from "Bread House", and by no means in all recipes of rye or wheat-rye, is going badly so far. they say how much bread needs to be added, they only write that extra-r needs to be added less and panifarin more, but I did not find gluten at all.
I also really liked the Drevensky bread mix from the same company, there are a lot of things in the composition, including from my stock, but there is no recipe ratio, just a list. I wanted to find a close recipe, but so far the main ingredient is missing - whole flour, the company has only "Altai", is it suitable or not? There is no whole store in stores, but the trier of St. Petersburg does not deliver to your home, are there any other companies in St. Petersburg, tell me?

Panifarin and gluten are practically the same thing. Panifarin = gluten + enzymes + ascorbic acid.
Read about supplements here and here
Where to buy in St. Petersburghere and also in the well-known "Home Bread".

Thank you, Lga, for the links.
Unfortunately, only "Bread at Home" makes home delivery, which saves a lot of time and effort. But they have a modest selection of flour. I will search by "auchan" and "oranges"

Good day. Beloved Santa Claus left this miracle of technology under the Christmas tree, which is incredibly happy. Not a single complaint for 2 weeks of operation. True, only recipes from the collection were used. But I really want rye bread. Help pliz with a link to the most reliable and simple recipe that can be mastered in 256.
At the forum, I have not yet very much orientated myself. And unfortunately I could not read this branch from cover to cover.
Well, in general, I have rye baking flour (peeled) and malt (I could find it at the wholesaler)

[Wheat and rye bread recipes]

Wheat and rye bread recipes
Choose according to your taste, AlbinaShao
One of the recipes is mine All tested, you just need to read about the wheat-rye Kolobok or view the illustrations in the recipe
Master class from Admin on Kolobok
Good luck and good choice! Ask, if something is not clear, they will answer you!
Great Santa Claus in your area, love and appreciate him! 🔗

Thanks for the support. I could not resist put the recipe from the collection. The main one is rye. The only thing that changed the ratio of wheat and rye flour (read somewhere in Temko). Now the batch is in progress. So far, everything is beautiful))))
But maybe there are some nuances ??. What to look for?
by the way, I set the main mode (it seems to be the least different from the rye mode)

Now the batch is in progress. So far, everything is beautiful))))
But maybe there are some nuances ??. What to look for?
by the way, I set the main mode (it seems to be the least different from the rye mode)

If rye flour is less than 40%, then Basic is normal, if more, then it is better:
short kneading (up to 10 min.) + Rise in the switched off HP until the dough volume doubles (about 2- 2.5 hours, possibly more) + Baking for 1 hour 10 min.
In the last hour before Baking, lift the HP lid carefully and as rarely as possible, rye dough does not like cold air and concussion
I turn on the Baking for 30 seconds (I count on the second hand of the clock) before Turning off the HP on the Rise, that is, after Kneading and do not open it for 2 hours. Keep the dough warm in the bucket.
Good luck!

Yeah got it. Well, in general, I got 41% rye. This time I won't touch anything (I'll see how it turned out).
Thank you very much for the quick response.

Yeah got it. Well, in general, I got 41% rye. This time I won't touch anything (I'll see how it turned out).
Thank you very much for the quick response.

🔗

I report on the first rye-wheat. The height of the loaf is 15 cm. The roof - I liked it, though not ideal. Myakish is super-duper. The bread is airy and delicious. My peasants diminished a loaf for dinner (unprecedented business). Therefore, on the same evening, lyrics were performed. AND....
The roof is collapsed, the loaf is much lower, the crumb is denser.
I did not find it, but somewhere on the forum yesterday, in hot pursuit, I found a possible reason for the failure of the roof. Indeed, the temperature equalization for the second time for some reason went much faster. Well, I also had the imprudence to open the stove lid 40 minutes before the end of the program. The bread apparently just started baking and now I sin on the temperature shock at the bread.

[AlbinaShao]

I report on the first rye-wheat. The height of the loaf is 15 cm. The roof - I liked it, though not ideal. Myakish is super-duper. The bread is airy and delicious. ...

The roof is collapsed, the loaf is much lower, the crumb is denser.

AlbinaShao

With your excellent bread, and most importantly, in my opinion, with the fact that you already know a lot, you know how to find the cause of minor failures!
Bake and please your peasants!

Finally I got to "Orange", which is on Savushkin. Not a bad separator for bakers, though small and I did not find whole grain flour there.
But there are a lot of different mixtures, I took "Derevenskaya" for a sample, immediately put it at home. I thought the mixture was the same as that of Bread at Home, and, as it should have been for that mixture, I also added salt, yeast and water to this one. But, she was severely punished for her frivolity - the bread did not rise (although it was baked) and the most unpleasant thing was that it was terribly salty, "pluck out your eye", as they say. It turned out that there was too much salt in this mixture anyway (I then tasted the raw mixture), and I also added salt. I had to put this bread on croutons, which, by the way, go great.
The next bread turned out super! Here I already diluted the mixture with wheat and rye flour, I did not add salt, but I added bran with carrots, which I purchased in the same area in a nearby store. Here is the prescription:

Bread "Village" from a mixture (store "Orange")
yeast - 2 tsp
mix "Village" - 300 gr
wheat flour - 150 gr
rye flour - 50 gr
bran - 2 tbsp. l.
panifarin - 1 tbsp. l. (you can do without it)
vegetable oil - 1.5 tbsp. l.
water - 330 ml
Mode - Basic
Size - "L" (medium)

Here it is, delicious, the pulp of medium density is obtained, suitable for complex sandwiches, will not crumble and fall apart in the hands, like, for example, milk bread from the instructions for the HP. The crust is thin and crispy.


... but in the context

[Kakirka]

Kakirka
I have never used ready-made mixtures. But you have excellent bread
Doesn't the manufacturer write the composition of the mixture on the packaging?
Fine and varied bran are sold in pharmacies. For example, I use Siberian fiber
Once again I looked at your bread ... Wonderful!

I'm glad the bread was a success Thank you lana7386

Unfortunately, in this store, the mixtures are not packaged in branded packages, like ordinary flour on sale, but in faceless paper bags with a single check sticker indicating the weight, price of a particular bag and the price per 1 kg of the mixture. I believe that the packaging takes place in the store, and they receive mixtures in large bags.

Hello to all owners 256. From the topic Hooray, I'm moving here.My second bread was baked a couple of hours ago. According to the basic recipe. Medium with a light crust. Excellent result. The first one baked Dairy, photo in Temko Ur, bought Panasonic. I don’t dare to experiment yet. And I am very pleased with the results

[Jane2003]

Hello to all owners 256. From the topic Hooray, I'm moving here. My second bread was baked a couple of hours ago. According to the basic recipe. Medium with a light crust. Excellent result. The first one baked Dairy, photo in Temko Ur, bought Panasonic. I don’t dare to experiment yet. And I am very pleased with the results

Jane2003
Right! You will feel when you want another bread and it will become cramped within the recipes from the Instruction! And now get joy and eat delicious bread from HP Panasonic-256

Thanks for your support, Lana!

Hello everyone, let me join your warm and fragrant community :-)
I got a miracle stove after the birth of my second baby. I read the composition on one of the bags of purchased bread and was unpleasantly surprised. There were 8E pieces.
I am not friends with the dough in life, it came to ridiculousness. My husband's pancakes come out, and I start to fry, you can throw it away :-)
I have already translated a couple of bags of flour with the stove ... in the end, something began to work out. But I don't really understand why sometimes the bread inside is moist ...
Yes, I wanted to share the link ... I HAVE NOT BOUGHT yet, but I'm sitting there choosing.
🔗
Glad to meet you!

[Julia]

Julia, welcome to the friendly company of bakers!

Let me give you some advice at once.
1. Don't start with ready-made mixtures. Do you think there is less risk of getting those same E-shki?

2. The basic recipe for wheat bread contains wheat flour of the highest grade, baker's yeast (dry or pressed), salt, sugar, oil, water. All! Start with him.

3. For at least a minimal understanding of the process of kneading, proofing and baking, the proportions of flour and liquid, read
in section Kneading and Baking Basics
theme UNDERSTANDING BREAD IN HOMEMADE BREAD.
Pay particular attention to Kolobok formation
P.S. Out of pure curiosity, I looked at the composition of the mixtures. What can I tell you? Antioxidants, stabilizers, emulsifiers, partially hydrogenated fats (or simply margarine), enzymes, flavors identical to natural ... Did you buy a bread maker for this?

P.S. Out of pure curiosity, I looked at the composition of the mixtures. What can I tell you? Antioxidants, stabilizers, emulsifiers, partially hydrogenated fats (or simply margarine), enzymes, flavors identical to natural ... Did you buy a bread maker for this?

Thanks for the links, I read it as much as possible. About the mixture, I also saw the composition, I ordered several for a sample for the sake of interest. I love chaabata very much, have you met a good recipe?
And so, I bake basic bread and experiment with fillers. According to the link, there are many different torments, they sell only 300 re per kg not far from my house. For an experimenter, it’s expensive :-)
About the bun .... it's generally a dark forest. My husband demanded Borodinsky for bacon ... And I admire all day https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0 but I'm even afraid to start myself :(

[Yulenka]

Yulenka, sorry for the importunity - read these links first. It is imperative to know the Kolobok rule, to follow it strictly! (of course, considering what kind of flour the bun should be).

According to Admin recipes and master classes, you can bake without fear - she verifies and describes the processes very meticulously. The main thing is to carefully read her comments and not be too fussy about it.

The eyes are afraid, but the hands are doing!

We have ciabatta here on the forum in the form of several recipes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44735.0

Dear forum users. Help me please. Has anyone made bread this recipe? https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=19811.0
I had a couple of questions there. Can you tell me?
And what is the order of bookmarking products?
And what is the size of the loaf?
otherwise I'm afraid to screw up

The order of the bookmark is not critical.In the Panasonic instructions, you can find both bookmark options on different programs. For myself, I noted that if rye flour predominates, then at first it is liquid, so it is easier to knead.
Loaf size - in the instructions for the amount of flour: 400g-M, 500g-L, 600g-XL

So there is 535 grams. Is it still L or is it already XL?

I would choose L

Thank Arka Trying to cook

Feeder's bread is excellent. Not very pretty, without a lid like a white one. Just a brick with a rough top. But all baked and delicious.

Good day to all forum participants!
Take on a new baker
I also recently had HP Panasonic-256. I learn a little.
The first bread from the instructions for HP turned out to be excellent! And I didn’t follow the kolobok, because I didn’t know about it yet. I just put it on, turned it on ... and voila! The bread turned out!
Then I wanted to try something different and decided to bake with ingredients. And here I came across my first QUESTION:
in the Instructions it is written that after starting the program, you must press "Timer". What for? Moreover, this is exactly for our HP - 256th
I mastered the whole Temko, but I could not find an answer to my question.
Here is a photo from the Instruction

The result is bread, but the question about the "Timer" button in this mode remains
Please clarify to a newbie.