Bread maker in Panasonic SD-256 (part1)

the timer can be used if you do not bake bread immediately, but after a while. for example, put food in the oven now - set the timer for 6 hours and after 6 hours you will have ready-made bread

[*Rainbow*]

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 did 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.

*Rainbow*
This is the reason: to display the time remaining before adding ... etc.
You will know when the Alarm sounds to add additional ingredients. By the way, I never use it. But this is for your convenience!

the timer can be used if you do not bake bread immediately, but after a while. for example, put food in the oven now - set a timer for 6 hours and after 6 hours you will have ready-made bread

Yeah thanks! So I understand that you can use the TIMER in this mode only in the 256th Panasonic model?

Then another question about baking with TIMER:
I tried to bake "French", put it on for the night, turned on the TIMER ... and what do you think?
The whole night KP stood motionless, and the next morning in 55 minutes it baked what was laid there.
The bread didn’t work! Rather, it was baked, but it turned out to be low, no more than 10cm, the crusts are very hard, the crumb is loose, but dense ... In general, you can eat bread, but not very tasty

What did I do wrong? My actions are in stages:
- laid the products strictly according to the instructions;
- chose the program "French";
- set the "Timer" button to 9:30 (set at 24:30)
- START.
........................ ........................ ........................ ...

[*Rainbow*]

*Rainbow*
And in a double: 254th model
And at what time did you take out the bread when the signal sounded that the bread was baked?
Were you on duty near HP?

[*Rainbow*]

*Rainbow*
This is the reason: to display the time remaining before adding ... etc.
You will know when the Alarm sounds to add additional ingredients. By the way, I never use it. But this is for your convenience!

Duc, I did not use this button either,
I just chose the "Baking with raisins" mode, the "Medium" size and the "Medium" crust and pressed START.
HP first leveled the temperature, then began to knead, then squeaked 8 "peaks" 2 times, I realized that it was time to fill up the ingredients and HP after some time (2-3 minutes) began to knead further. Then the display reset to zero (here I was a little worried, WHAT'S NEXT?), And then the HP showed a tsyferka on the display (I don't remember exactly how many, like 3:55) and the time went back - LIFTING and BAKING. So somehow ...
I would like to figure out why this is in the Instructions -

3:55) and the countdown went backwards - LIFTING and BAKING. So somehow ...
I would like to figure out why in the Instructions this is -

I have already explained to you ...
You will know after how many minutes the Signal will sound for you to fall asleep. Maybe you will have time to get married and divorce during this time
Now it is clear?
And in 255 and 257 models this is done automatically through the dispenser, they do not need to be on duty near the HP ...

[*Rainbow*]

*Rainbow*
And in a double: 254th model
And at what time did you take out the bread when the signal sounded that the bread was baked?
Were you on duty near HP?

Nope, I didn't specifically sit next to her, but it was all the same interesting what was going on there and woke up several times during the night and looked into HP.And there - SILENCE ..., and at the bottom of the bucket, a certain substance is slightly bubbling, and as a result, this substance was baked in the morning at 9:00 HP, woke up and began to warm up and turned off at 9:50. BREAD is ready. Although I don't want to name it with a capital letter.

Nope, I didn't specifically sit next to her, but it was all the same interesting what was going on there and woke up several times during the night and looked into HP. And there - SILENCE ..., and at the bottom of the bucket, a certain substance is slightly bubbling, and as a result, this substance was baked in the morning at 9:00 HP, woke up and began to warm up and turned off at 9:50. BREAD is ready. Although I don't want to name it with a capital letter.

Here is the answer: you violated the temperature in HP with your peeps
Bread and "sat down" Do not touch the KhP when you are baking French! And you will have excellent bread!
Do you correct the gingerbread man in other recipes?

I have already explained to you ...
You will know after how many minutes the Signal will sound for you to fall asleep.

... wait a minute, the instructions say that the kneading lasts 15-30 minutes after leveling the temperature for 25-60 minutes.
That is, after starting the program, I walk for about 40 minutes, then I move closer to the HP and listen and even look there. When the HP starts kneading, then I almost never leave it, there is the KOLOBOK!
Well, in the interval from 15 to 30 minutes of kneading HP gives a signal that it is time to lay the ingredients ... which means that at this moment I can

... get married and divorce

-? Will the KOLOBOK wait for me?

Will the KOLOBOK wait for me?

The gingerbread man is formed in the first 10 minutes of the Kneading, then you do not need to look at it, it has already been corrected or evaluated by you
I asked about Gingerbread Man to find out does your flour fit with HP recipes? Because there is no need to interfere with the French program at all, its Kolobok is a little softer, in my opinion! And the bread is always excellent!
Your HP stood until 4 o'clock in the morning, and from 4 to 10 in the morning you went through the entire French program and baked bread, but you spoiled the dough with your "peeps", so the loaf turned out to be low ...

[Rainbow]

Rainbow - if you bake bread with additives on the main program - that is, where you need to put additives, then - turn on this program, and before the stove gives you a signal it will pass if my memory serves me - 47 minutes - then put the raisins, or whatever you want according to your recipe - the oven costs some time - you don't need to squeeze anywhere, and then the kneading continues and the countdown time goes to the end of the program: read: I personally raise the lid on the main program and correct the bun, but I can't say anything about the French mode

Hello! I'm moving from Temko "Hurray, bought Panasonic". I use the stove for 5 days. The first bread was baked the simplest of the instructions. Despite the wrong consistency of the kolobok, the result pleased - the bread was a success (photo in the subject Hooray, bought ..). My second experience was a poppy curl. Oh, and I was worn out with the bun ... and even the electricity went out during baking (glory to the side is not for long).
I took a few lessons for myself: 1) carefully read the recipe (I skipped sugar)
2) When trying a new recipe, always adhere to the rule of adding less flour than indicated in the recipe, and then, if necessary, add a bun during kneading (I had to significantly add liquids, and with this more trouble). Here's what I ended up with:


I tried to bake a cake yesterday. It turned out to be very tasty and beautiful. Only small. Here he is:



I liked it so much that today I baked another one.


The first cake was drier and rose less. In the second cupcake, I increased the amount of sl. butter twice, as a result the dough became not as thick as the first time, the cake rose higher and became softer. Yum-yum, mmm.

[yusia25]

yusia25what curls !!! Straight eastern hieroglyphs! You want to say that you did such a miracle even without sugar ?!
Everything is very beautiful !!!
Congratulations!

[Rainbow]

Rainbow - if you bake bread with additives on the main program - that is, where you need to put additives, then - turn on this program and before the stove gives you a signal it will pass if my memory serves 47 minutes - then add raisins or whatever you want according to your recipe - the stove costs some time - you don't need to squeeze anywhere and then the batch continues and the countdown time goes to the end of the program: read: I personally raise the lid on the main program and correct the bun, but I can't say anything about the French mode

Matilda-N, thanks. So I did. The question is different: Why turn on the "Timer", if the signal for the bookmark is already given?
Maybe yes, lana7386 the rights. This is necessary in order to know EXACTLY when the signal will sound. I will try. I am stubborn (Capricorn) and until I am convinced I will not calm down. Thank you so much

And at the expense of "French" I realized that it is better not to go into the bucket to him
But here is the BOX in at night did not have. I know this for sure, because my mother dropped in.
But in daytime The KOLOBOK was, or rather something similar.
Here is a photo of the batch daytime "Frenchman":


And this is the dough in the lifting mode:


IN at night this was definitely not the case. Something I still did wrong, except for looking into a bucket.
Or maybe milk powder is wrong?
Muscovites, which one do you use? Where do you buy?
Here are two breads - night and day... Small difference

I'll tell you about my "French".
if you put food at room temperature in a bucket, and not immediately from the refrigerator, and if you have a normal temperature in a room with HP (neither cold nor hot), then the stove will take less time to equalize t, which means that there will be more to rise / proofing allotted in Panasonic 6 hours. I have never interfered in the French regime during the entire period of use (it sounds good, just like non-interference in French policy). I just noted for myself that the program lasts 6 hours, in which the time is redistributed by the stove between two parts - equalization t and proofing, depending on external and internal temperatures. The more is left for proofing, the higher the bread is.

[Arka]

Arka thank you very much, I will definitely consider it for the future
And you put the Frenchman at night with the "Timer"?
Tell us in more detail in what sequence the buttons were pressed and which ones.

Always at night and put!
We select the French program, use the timer to bring the time to what we need and press "start / stop", the display will show "rest".
The required time is the number of hours from the moment of setting until the time when you want to take the bread out of the oven.
For example: at 11 pm put a bucket of ingredients in the oven, while you want it to be ready at 8 am. That is, you have 9 hours from start to finish. By pressing the "Timer" button, adjust the time to 9 o'clock. Then press "start / stop". Practice, because you can always stop the process by holding the "start / stop".
To summarize: program-timer-start / stop.
Good luck!

[Arka]

Arka Thank you.
I accept the "laissez-faire" policy and try to bake "Frenchman" to the bitter end

The question to the Muscovites remained: "What kind of dry milk do you use? Where do you buy?"

[Arka]

Arka Thank you.
The question to the Muscovites remained: "What kind of dry milk do you use? Where do you buy?"

with this you here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=70.0

[Arka]

Arka,

You want to say that you did such a miracle even without sugar ?!

Well ... almost sugar-free.
When I read the curl recipe (NOT CAREFULLY!), I also thought: "how is it that sugar is not needed? But for yeast?" Well, to calm my conscience, I poured in only 1 teaspoon (according to the recipe - 2 tablespoons are needed). I don’t know how decisive it was, but the yeast itself was good, judging by the first bread, when the bun turned out to be wrong (not enough flour). And with a curl on the contrary - a very cool bun, ate slightly diluted it.

What curls !!! Straight eastern hieroglyphs! Congratulations! Everything is very beautiful !!!

Thank you! I myself am happy, I am not happy

[Arka]

Arka ,
In general, I bake on baby milk formula - it has fallen, but I have never used milk

[Arka]

Arka ,
In general, I bake on infant milk formula - it has fallen, but I have never used milk

How nice it is to know that you are communicating here with funny and resourceful people! Well this is what an invaluable experience passed on from each other!

[Fugasca]

And here, it seems, Fugasca there was bread made from infant formula

Or maybe milk powder is wrong?

And I added milk to French bread instead of milk powder (replaced part of the water) and the bread turned out to be high (I baked at night with a timer)

Hello everyone! And tell me, can you replace powdered milk with cream powder without consequences? And then in the whole city there is no milk on sale - only cream. Thank you

[andre7104]

Of course, andre7104, replace with cream! Just watch the composition so that the entire periodic table is not there

Thanks, Arka. I decided to look at the composition of the cream - - it reassures me that the entire periodic table is definitely not there, somewhere 2/3, some solid E ___, E ___, E ___.
I'd rather keep looking for milk.

She baked bread on the "Diet" mode from whole grain flour. I put everything strictly according to the recipe. The bread is dense, low, and the crust is uneven. Is this how it should be or are there any subtleties when baking bread from whole grain flour? Thank you

Thanks, Arka. I decided to look at the composition of the cream - - it reassures that the entire periodic table is definitely not there, somewhere 2/3, only solid E ___, E ___, E ___.
I'd rather keep looking for milk.

Andre, you can substitute the same amount of milk for the prescription water, where you need dry milk. Or low-fat cream.
And powdered milk can usually be found in baby food departments.

[Arka]

Arka Thank you.
I accept the "laissez-faire" policy and try to bake "Frenchman" to the bitter end

"... and for the third time the old man cast the net, and the net came ..."
... in short, the "Frenchman" didn't work out and for the third time. This time I didn't stick my nose into the stove at all, but I wanted so much ...
The baked bread is low and not tasty again
What is wrong after all? A?

[Rainbow]

Rainbow, please answer a few questions.
1) Did you put the "Frenchman" on the timer again, or was there an opportunity to watch what was happening there?
2) Write, do not be lazy, all the ingredients and their quantity, how were they measured, in what sequence were they put in the bucket? (Just do not answer "As in the instructions")
3) Other bread in HP does not work either, or is everything all right with the rest of the modes?
4) Are the flour and yeast used the same in all baking cases or not?

[Arka]

Arka, good evening
I'm not lazy and answer in order:
one). Baked this time without a timer; BUT! Since we have agreed on non-interference, I didn't go there, although I really wanted to and what happened there, I don't know
2). You took all the ingredients according to the recipe in the "Instructions":
- yeast - 1 tsp. - SAF-MOMENT
- millet. flour - 400g. - MAKFA - I measure it with a measuring cup. I calculated that 195 g of flour is obtained in 300 ml, and I measure out, a little more than the 300 ml mark, two glasses
- salt - 1 and 1/4 tsp. - ordinary small "Extra" cookery, measured with a measuring spoon
- milk powder - 1 and 1/2 tbsp. l. - SWEET DRAPE - composition: whole milk GOST R 52791-2007, measured with a measuring spoon
- drain. oil - 1 tbsp. l. - took softened butter with a measuring spoon
- water - 280ml - filtered water at room temperature, measured with a measuring cup
You put all the ingredients sequentially, in the order as listed. Sifted flour through a sieve.
3 and 4)). Judge for yourself. Here are two breads. Today's usual 2-hour and yesterday's "French". The products are all the same, but the difference is obvious:


Here is a closer Frenchman:


Waiting for your resume

My French is the same. Today I noticed that the temperature has leveled off for 2 hours, maybe he doesn't have enough time for proofing?

[*Rainbow*]

*Rainbow* It is better to measure flour with scales. If it happens again, change the flour manufacturer!

Girls, if you are sure of the quality of flour and yeast, but French bread still does not work, then temporarily forget about the "French bread" program.Bake on any other program until your stove "gets used" to you, or rather, until you become more experienced. I don't want to offend anyone, I just proceed from my own experience.
I most often bake on "basic" 4 hours, the bread is no worse than French, and the savings are 2 hours.

[Rainbow]

Rainbow, there is one idea ...
It is possible that water seeps into the yeast during the leveling period. In this case, try backfilling, and place the yeast on top of the flour in a small depression.
To be more or less sure of how much flour is in your glass before buying the scales, take a kilogram bag of flour, measure the number of glasses of flour in it and calculate the amount in 1 glass. By the way, how is the humidity at home now?

[1]

If there are no scales, you can proceed as follows:
1 - first turn on the x / oven to the desired program, let the temperature equalize;
2 - Pour water according to the recipe into a deep bowl, dissolve sugar in it;
3 - pour the required amount (according to the recipe) of flour into a bowl;
4 - add the required amount of dry yeast (if compressed yeast, then dissolve together with sugar, see point 1);
5 - stir everything with a silicone spatula or just a spoon;
6 - dump the dough into a bucket of a bread machine, sprinkle salt on top of the dough and put pieces of butter (30 gr).
That's it, after a while the oven will begin to knead the dough. All your preparatory actions (points 1-2-3-4-5) contribute to the swelling of the gluten and starches of the flour, as well as the awakening of the yeast. This is certainly not a jarring way, but very close to it.
By manually mixing the dough in a bowl (point 5), you can determine how correct the flour-water ratio is. If necessary, add either water or flour. The dough should be wet, but not liquid, and in no case dry, this is noticeable to the naked eye - it mixes easily in a bowl, the spatula will be in a sticky wet dough. In no case should there be dry pieces of dough! Try it! Good luck girls!

Hello. I recently bought a Panasonic 256. Before that I had no baking experience. He began to bake bread. I started with simple wheat flour. Everything is great and simple and French, Darnitsky tried it, it's also okay. Yesterday I decided to try to bake according to the recipe from the instructions - Custard ... Well ... in principle it turned out, the bread was baked, very tasty, but for some reason the roof sagged slightly, not much, but there is .... Tell me, it can't be from - for a long batch. I just did the kneading in the Main mode, then turned it off, and after 1.5 hours I turned on the Baking for 1 hour ... But in the Rye kneading mode for about 10 minutes, and it was interfering with me for about half an hour, then I laid the bun with my hands more evenly in a bucket. After an hour and a half, I opened it, the dough came up, probably increased by 2 times. I turned on the Baking. Or was it not necessary to open it before baking?

Hello!
Please advise a recipe for wheat bread or loaf, so that you can make sandwiches normally. I have simple white, and quick on semolina, and milky, they turn out to be very soft and airy, you cannot normally cut a piece. I would like something denser. It's time I have DR, I don't want to run the old fashioned way for a loaf to the store.

1. Slightly reduce the liquid so that the bun is denser.
2. slightly reduce the amount of yeast.
3. Replace part of the water with something with acid (natural apple cider vinegar 15-20 grams, or half of lactic acid whey)

Use a basic master recipe.
If there is vinegar, then only naturally fermented apple cider. You can also add ascorbic acid (vitamin C).

[*Rainbow*]

*Rainbow* It is better to measure flour with scales. If it happens again, change the flour manufacturer!

sazalexter, thank you I will definitely buy Libra! Perhaps I still have an inaccurate amount of flour. I will bake "Frenchman" to the bitter end!

Rainbow, there is one idea ...
It is possible that water seeps into the yeast during the leveling period. In this case, try backfilling, and place the yeast on top of the flour in a small depression.
To be more or less sure of how much flour is in your glass before buying the scales, take a kilogram bag of flour, measure the number of glasses of flour in it and calculate the amount in 1 glass. By the way, how is the humidity at home now?

Arka, YES! When I first baked "Frenchman" with a timer and looked into the bucket several times during the night, I noticed that all the components turned into slurry, that is, water, salt got on the yeast before kneading and proofing. BUT! After all, the recipe has been tried by more than one baker and HE is correct. Their bread is lush and with a delicious crust.
I will try the reverse bookmark and more precisely measure the amount of flour.
But at the expense of humidity - I do not know. It seems everything is OK. Personally, I feel comfortable, cool, pleasant ...
By the way, where do you store dry yeast? I'm in the refrigerator on the door

Margit, Thank you. I will leave your advice to the extreme, if nothing will work out with "Frenchman"

[*Rainbow*]

*Rainbow*, with the usual for Panasonic bookmark, yeast is flour, when you put the flour, shake the bucket. It will cover the yeast tightly.

By the way, where do you store dry yeast? I'm in the refrigerator on the door

They feel very good in an airtight container in an ordinary kitchen cabinet. Any container with a tight-fitting lid or a clothespin for a yeast bag will do.

[*Rainbow*]

*Rainbow*, with the usual for Panasonic bookmark, yeast is flour, when you put the flour, shake the bucket. It will cover the yeast tightly.
They feel very good in an airtight container in an ordinary kitchen cabinet. Any container with a tight-fitting lid or a clothespin for a yeast bag will do.

Lika, thanks for next try. And the yeast has already moved from the refrigerator to the kitchen cabinet
I wonder how THEY will behave after that?

[Rainbow]

Rainbow, I only store an opened bag of yeast in the refrigerator (I have dry SAF), and the unopened ones are just in the kitchen.
Regarding the bookmark, Lika says it, and pour the liquid highly carefully, so that the water does not even have a chance to get close to the yeast! Good luck to you! French is my favorite white!

OOPS! Well, what? Drag an open sachet of yeast backwards?
What a beautiful BREAD !!!
After all, that's the same! And why not me !?
I already pour some water neatly ... Or maybe pour yeast in one side of the bucket, and pour water in the other? I sprinkle yeast in a thin layer all over the bottom of the bucket ...
What kind of flour do you have? And weighing on the scales?

[bakery]

Regarding the storage of yeast, here is an excerpt from my instructions for HP (probably the same in yours in the "Ingredients for baking" section):
"... close the bag immediately after use and store it in the refrigerator ..."
That's what I do.
I have Minsk or Lida flour, I also tried the "idea". All flour marked "bakery"either"fortified with gluten", in the coding ash-gluten 54-25, protein 10.9 g... This is the best I can find in Minsk. I weigh it on a scale, always sift it straight into a bucket and gently distribute it with my hand over the surface, so that there are no cracks anywhere, and therefore no access to yeast. I pour the yeast in the same way as you do, but try to lay it on only one side.
And don't worry too much about the bread, you know what to strive for. Everything will work out !!! I believe! (By the way, you must also believe! I am convinced that thoughts, both positive and negative, materialize. So it is in your best interest to always think only good things!)

[Admin]

I have long been, on the advice Admin, I put the ingredients in a bucket on the principle of "flour in water", the result is always excellent! In a hill of flour I make a small depression and pour yeast there, sprinkle it with flour. In this case, the water will definitely not touch them, the ingredients will be mixed only after the end of the temperature equalization. In general, lately I have been baking bread with pressed yeast, so I immediately dissolve them together with sugar in liquid, sift flour on top, put salt, milk powder, butter and that's it, no problems!
The bread is consistently tall, fluffy and delicious!

[Admin]

Regarding the storage of yeast, here is an excerpt from my instructions for HP (probably the same in yours in the "Ingredients for baking" section):
"... close the bag immediately after use and store it in the refrigerator ..."
That's what I do.

... well yes! That is why I keep it in the refrigerator
I'll try another flour ... And the mood is always good when I'm going BREAD PECCHI I will try options for bookmarking ingr-goods

I have long been, on the advice Admin, I put the ingredients in a bucket on the principle of "flour in water", the result is always excellent! In a hill of flour I make a small depression and pour yeast there, sprinkle it with flour. In this case, the water will definitely not touch them, the ingredients will be mixed only after the end of the temperature equalization. In general, lately I have been baking bread with pressed yeast, so I immediately dissolve them together with sugar in liquid, sift flour on top, put salt, milk powder, butter and that's it, no problems!
The bread is consistently tall, fluffy and delicious!

So I will try the "backfill" option first, tax-ty.
And who tried the active SAF-LEVURE dry yeast? After all, they can be soaked in water ...

And who tried the active SAF-LEVURE dry yeast? After all, they can be soaked in water ...

Have tried, and many. Just do not recommend taking a lot of yeast, take less than indicated in the recipe, otherwise you will smell yeast in the bread after baking.

Hello everyone!
I haven't been for a long time, but I didn't waste time.
There are no special delights, but the bread maker has never let me down
And now a recipe that has been tried many times, which my family really liked:
1.1.5 spoons of yeast
2.300 grams of wheat flour
3.100 grams of rye flour
4.1-1.5 teaspoons of salt (to taste)
5.1 tablespoon sugar
6.1 tablespoon sunflower oil
7.260 ml - KVASS. I've tried "Mug and Barrel", "Kvasenok", "365 days" (Lentovsky). In general, any that is live fermentation
White bread program (4 hours). The size is small.
I make a small loaf because it is enough, and the oven is less loaded.
But I also tried the middle one. Fine

I tried to increase the ratio of wheat and rye flour to 250 and 150 grams, respectively.
Naturally, the bread is a little less fluffy. But also a normal wave.