Bread maker in Panasonic SD-256 (part1)

Good day! Can you please tell me if you have encountered the following problem. I have had a stove since New 2011. Everything worked out just fine. I usually bake milk bread according to the recipe from the instructions. About a month ago the bread turned out to be very "heavy". Didn't fail, not wet, but you can see that it was too small for the XL. I thought it was about flour and yeast. I bought a new one, usually I always used it. Then I changed the yeast (I use dry SAF). Now all the ingredients are the same as in the beginning, but the bread is still heavy. What else can you do?

And share your experience, please: lubricate with what, with a brush? If yes, which one is better to buy?

I have from natural hair, or what is the correct name. Again, I remember my grandmother, she smeared with tail feathers, chicken or turkey.

[Olga-a]

Olga-a play with the crusts (we have 3 types of them). mine, for example, for Darnitsky, require only dark (they say rub it with garlic well and to the borschik). for a loaf of bread I choose a light one. and with a damp towel, be careful, you will slightly miss the spin - you will lose the crust altogether. therefore, also in a dry linen or cotton towel for 2 hours (but they steal, I come to unfold, and have already eaten the quarter)

I still baked all the breads on a medium crust.

I then bastard from the crust. Well, the first bread was eaten in the heat of the heat, I baked it yesterday with a timer for the morning, took it out in a linen towel and lay in it for about six hours, then in a bag. And after 12 hours when she was cutting, the crust was, but not so dry, but just right. My grandmother was a baker for the whole village, they ordered pies and bread for weddings, commemorations and she always baked for herself, so she took bread out of the oven with wet hands and smeared all the bread under the towels and came to mind right now. Oh, and this bread with homemade sour cream was delicious.

[Olga-a]

Olga-a that's about "wet hands", yes, but to be able to squeeze a towel so as not to harm the bread - it's true you have to be an experienced grandmother ... wheat bread, mine is more pleasant on medium and light. and Darnitsky and rye variations on dark ...

[max panason]

I baked rye and wheat yesterday. I took the recipe from max panason
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2756.0

Here's a brick:
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After the main kneading, he pulled out the spatula, smoothed the dough with his hands and sprinkled with sesame seeds. The dough was terribly sticky ... At the bottom, at the bottom of the bucket, after kneading there was a round cake and after baking on a loaf, such a "gramophone record" was obtained: o)

🔗

Also baked butter cake. Reported acc. subject
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

I can't do that. there is no wort, no kvass concentrate ... and I have not seen it.

there is no wort, no kvass concentrate ... and I have not seen it.

I found and used such a concentrate (such a dark, thick and seemingly oily liquid) and dry kvass.

🔗

It upsets me very much that in the "Basic with raisins" mode, with a light crust exposed, it is always almost black! Did any of you get a really light crust? Or will you have to bake in a simple "Basic" mode, throwing raisins during kneading?

[This is the same as on signal in raisin mode!]

Did any of you get a really light crust?

Here it was, from above - as if bright.

🔗

Or will you have to bake in a simple "Basic" mode, throwing raisins during kneading?

Why during kneading? !!! Fall asleep while the main batch is paused (if the temperature equalizes for 25 minutes, this is 3.15 - 3.10). This is the same as on signal in raisin mode!

Good day.I have only two questions so far, I apologize for not reading all the pages, maybe there is an answer to my question of course, in general, for baking rye bread in this model, someone writes that you need to purchase a special spatula for kneading all the same, and someone then he writes that you can bake without it. : girl_dough: So how is it right, will the bread maker break

As I see it, in the 256th pure rye, few people risk baking, but rye-wheat makes it with a bang with an ordinary spatula.

I found why my crust is almost black! (in Admin thread about baking problems) Lots of sugar in the dough! Exactly :-)
After the end of the kneading, I'll try to lay paper in a bucket, especially as it says in the instructions for baking cupcakes.

And in the form of paper can you bake Easter cakes in HP? it does not touch the sides of the bucket.

Better not. Non-stick coatings do not like "empty" heating - this is harmful for the coating and for humans. With such heating, the coating can heat up to temperatures higher than when heated with a dough, and in this case, the release of the very harmful substances that opponents of anti-sticks frighten are quite real.

Friends, a question arose. now I use general purpose wheat flour. there was an opportunity to take wheat of the 1st or 2nd grade (but you need to take 20-30kg at once) the volume does not scare me (I bought it once and forgot for a decent time), but the question is whether it is normal to replace wheat of general purpose with wheat of the 1st or 2nd grade and which is better - 1st or 2nd? and if another option works out, it is to buy wheat wallpaper - is it worth using it?
for example, in the well-known recipe for Darnitsa bread.

[Olia]

for baking rye bread in this model, someone writes that you still need to purchase a special spatula for kneading, and someone writes that you can bake without it. : girl_dough: So how is it right, will the bread maker break

I bake 100% rye bread, wheat-rye bread, cakes, muffins ... The hardest thing, of course, is the rye dough. But all the same, everything is mixed perfectly with a regular spatula. Is the stove designed for kneading such a dough? It's hard to say. But she kneads the dough on dumplings ...

But I don’t understand ... Olia, your profile says that you have a 255 model ... And there is a scapula for rye dough included ...

Good afternoon, 3 times according to the Panasonic recipe book I try to make Easter cake. It turns out burnt, tell me what's wrong? Here is the prescription.

2.5 tsp dry yeast
450 gr. wheat flour
4 tbsp. l. Sahara
0.5 tsp salt
100 g oil drain
4 eggs
50ml citrus juice
raisins
the dough turned out to be very sticky, even after adding raisins after the signal, the cake rose well, so it rested against the lid of the bread machine, baked but the crust is very dark, even burnt. : girl_cray: the weight of the finished cake is 1000g.
delicious but burnt. help me please! I get the impression that the recipe was translated incorrectly! tell me the correct one if I'm right. Thank you!
put on the main one with raisins for 4 hours, dietary

But I don’t understand ... Oliya, your profile says that you have a 255 model ... And there is a spatula for rye dough included ...-Yes, everything is correct, I have a 255th model, and they bought the 256th for my mother, because only these were on sale. So she masters it, and we want to bake wheat-rye bread.

Good afternoon, 3 times according to the Panasonic recipe book I try to make Easter cake. It turns out burnt, tell me what's wrong?- for some reason, I also could not bake cakes last year, I had to do it in the oven

Friends, a question arose. now I use general purpose wheat flour. there was an opportunity to take wheat of the 1st or 2nd grade (but you need to take 20-30kg at once) the volume does not scare me (I bought it once and forgot for a decent time), but the question is whether it is normal to replace wheat of general purpose with wheat of the 1st or 2nd grade and which is better - 1st or 2nd? and if another option works out, it is to buy wheat wallpaper - is it worth using it?
for example, in the well-known recipe for Darnitsa bread.

I used 1 and 2 from the Dnipropetrovsk production.

The first grade, the highest, is replaced with a bang in any recipe.

The second grade is closer to whole grain, more gray, it has a slightly different water absorption (the dough turns out to be quite heavy, and if you add a little water, the roof collapses; but this may be due to the peculiarities of the flour of a particular manufacturer).
For example, I now have a certain amount of the second grade. I do not use it 100% in my daily bread, I mix about 50/50 with the highest grade (or up to two-thirds of the 2nd grade).

In general, so ...
The first grade, most likely, can be taken almost without question.
The second - it would be desirable, after all, to make a couple of test baked goods.

[olga_1479]

olga_1479, Oliaif you don't want it to rise so much, you can put 0.5 tablespoons less yeast. And so that it is not too sticky, a couple of eggs less.
And I still did not understand the program ... If the main one is with raisins, then it is better to choose a light crust. That's how I bake. It turns out a tanned cake.
If you need a very light crust, it is better to bake on the main program with a light crust, and add raisins after the first batch.

we want to bake wheat-rye bread.

Wheat-rye is perfectly kneaded with an ordinary spatula.

And you on your 255, which blade do you use for wheat-rye / rye dough?

[Rina]

Rina There is no way to make trial baked goods ... I now bake everything on wheat general purpose Stary Oskolskaya. 1st and 2nd grade, also from the old splinter will be. here and in thought to replace or not completely general purpose for the 2nd grade ...
but if I can find wheat wallpaper, it will be from the Voronezh plant.

[Davli]

it is simply not always possible to completely replace wheat of the highest grade with a second grade. Then you can simply balance w / s + 2s.
With 1c, such tweaks are not required at all.

Davli, will you have the opportunity to buy one-off or as needed?

20-30 kg of the first grade is 40-60 loaves of 500 g of flour. Enough for two months with daily baking. Take flour of one kind, when it remains somewhere 1 / 3-1 / 4, buy a bag of another kind.

If I had a solid consumption and the ability to store flour somewhere in good conditions, I would take both types.But I bake less and where I buy, you can take 10 kg bags, so if I have the opportunity I will take both varieties.

[Rina]

Rina Thank you for your answer. I'll try to find out about 10kg, if possible, then I'll take the 1st and 2nd 10kg each. but I don't use the highest grade or do you call it "general purpose wheat"?
and for wheat wallpaper flour, as I understand it, it is even more difficult than the 2nd grade of wheat?

in our wheat flour can only be of the highest, first and second grade, as well as wallpaper.

Types and varieties of flour

The type of flour is determined by the kind of grain from which this flour is made. The main types of bakery flour are wheat and rye. More wheat flour is produced than rye flour. This is associated with the specifics of the zoning of wheat and rye cultivation, as well as due to the pleasant taste and high nutritional value of products made from wheat flour.

Wheat flour. In Ukraine, wheat is used to produce baking flour of the highest, first and second grades and wallpaper.

Varietal wheat flour is made from soft wheat or with the addition of no more than 20% hard wheat. Wallpaper flour is made from soft wheat.

Flour of the highest, first and second grades is made with two- and three-grade grinding, as well as with single-grade grinding. With two- and three-grade mills, two or three varieties of flour are obtained simultaneously, while with single-grade flours, one specific grade is obtained. With three-grade grinding of grain with a total flour yield of 75%, the highest grade flour is selected 10-30, the first - 50-40, the second - 15-5%. With two-grade grinding, flour of the first grade is 50-60, the second - 25-15%. With single-grade grinding, the yield of the first grade flour is 72, the second - 85, wallpaper - 96%. The type of grinding and the yield of flour when grinding grain determines the grade and chemical composition of the flour.

Flour of the highest grade consists of finely ground particles of endosperm, mainly of its internal layers. It contains almost no bran and is white with a faint creamy undertone. The particle size is generally 30-40 microns.

Flour of the first grade consists of finely ground particles of the entire endosperm and 2-3% (by weight of flour) of ground shells and an aleurone layer. The flour particles are less uniform in size than in premium flour. Their size is generally 40-60 microns. The color of the flour is white with a yellowish tinge in comparison with the premium flour. It contains less starch and more protein, so more gluten is washed from this flour than from premium flour.

Flour of the second grade consists of particles of crushed endosperm and 8-10% (by weight of flour) of crushed peripheral parts of the grain. The flour particles are not uniform in size. Their size is from 30 to 200 microns. The color of flour is white with a yellowish or grayish tinge with noticeable particles of grain shells. This flour is darker than first grade flour. This is due to the significant content of peripheral particles. The mass particle of proteins in it exceeds their content in the first grade flour, but they form much less gluten.

Wallpaper flour is obtained by single-grade wallpaper grinding, grinding all grain, therefore it contains both endosperm and peripheral parts of the grain. During its production, the casings are not weeded out. The flour is larger, the particles are not uniform in size. Their size is from 30 to 600 microns and more. The color of the flour is white with a yellowish or grayish tinge and well-visible crushed shells. In terms of chemical composition, it is close to the chemical composition of grain.

Rye flour. Rye is used to produce seeded, peeled and wallpaper flour.

Seeded flour is formed mainly from the endosperm of rye grain. The mass fraction of shells in it is 2-3%. Flour color - white with a slight grayish tinge, Particle size - up to 200 microns. Its output at single-grade grinding is 63%.

Peeled flour consists of endosperm and 12-15% peripheral parts. It is larger than seeded, slightly darker. Its output at single-grade grinding is 87%.

Wallpaper flour is made by single-grade wallpaper grinding. All parts of the grain are crushed. The flour is large, gray in color, with a mass fraction of shells of 20-25%. Its output is 95%.

Also, wallpaper rye-wheat flour is produced from a mixture of 60% rye and 40% of wheat, and wheat-rye flour with 70% of wheat and 30% of rye. The yield of these varieties is 95 and 96%, respectively.

selling almost all wheat flour of the highest grade (white). Sometimes it is written "bakery". Mostly manufacturers differ.
Apparently, this is what is called "general purpose" in your region

[Rina]

Rina General purpose, it's for pancakes and pies

This means that this is the one that we sell as the highest grade - for pies, and for pancakes, and for cakes, and for bread ...

"Baker's" is rare.

[Rina]

Rina the old splinter has 2 general-purpose grades, now I use this

"VILLAGE MOTIVE"
It is useful due to the high content of fiber (bran), vitamins (particles of the germ) and trace elements, which are removed during the production of premium flour.
Products made from flour "Village motive" promote better bowel function, which has a beneficial effect on the whole body.

"Rustic motif" is best obtained with breads and rolls, pies and pies, pancakes, yeast pancakes, shortbread cookies.

the first baked goods were on such

"STAROOSKOLSKAYA" (orange motive)
Classic quality, sales leader. 7 years on the Russian market (since October 2001)

This is a classic product for making products from yeast, dumplings and shortbread dough.

both types come in packs of 2kg

both options are general purpose, here is a link to their products http: // www. (remove spaces only in the link).

and they have the highest grade separately.
but the 1st and 2nd grade they go in bags (for bakeries), my friend promised me to make a 20-30kg bag, any grade or both. I will try to find out about 10kg bags, if there is one, then I will take both varieties and in the process of cooking I will decide which one I will use next.
but only the Voronezh combine makes "wallpaper", in small quantities, and also only for wholesale, but has not yet found a way out there.

Good afternoon everyone.

256 panasechka I have for 4 whole days. I baked a mixture of Pudov for breakfast and a cake 2 times. And I'm very afraid to bake further. Although everything worked out great (well, almost ...).
I am gifted and stupid. With the mixture - and that one could not figure it out, so far with baking according to recipes.

I didn’t understand what size to put the bread on, and the sides were slightly burnt (quite a bit). And I VERY did not like the taste of yeast. I don't want any more mixtures.

With a cupcake - it turned out delicious, baked, rose, but also burnt - to bake it for 60 minutes is a lot. (I cooked according to the recipe of the capital's cake, but forgot to add raisins - and dumped it in the trough). But the correct advice in the config was from Admin - cook, measure and put on the table ALL components of the recipe ...

Well, we ate all the bread and cake. I sit on this site for days and almost nights. Even before buying a stove. I got confused, scared, and so on and so on even more than at the beginning, but I bought, as recommended, Aladushkin flour, fresh yeast, whole milk powder. Salt and sugar are also available at home.

Please, give some advice on what recipe I should use to bake bread today. I'm really afraid that it won't work. Interested in a small loaf. Well, or average.

I want the usual white for sandwiches.

Thank you.

[kryssandra]

kryssandra, try milk from the instructions for Panasonic, delicious bread!

[Rina]

Rina In Ukraine, most likely it is labeled differently, according to a different GOST (DSTU)
for example DSTU 46.004-99

Thank you! Can I put it on at night? Or shouldn't you use a delayed start for the first real successes?

It seems to me that I wrote about this.

Apparently, this is what is called "general purpose" in your region

I wrote that we sell mainly wheat of the highest grade. It is not labeled with the words "general purpose".

[kryssandra]

kryssandra, you can also on the timer, of course. Just try to get the bread immediately after baking, otherwise the crust will be drier. Try And there are quick baked goods, at least it will have time to cool down until the morning.

[sazalexter]

sazalexter Rina I understand you, of course, but the old oskol has the highest grade in itself and it has a grade:

"HOME"
The only Russian flour specially designed for baking homemade bread in bread makers.

It differs from the classic premium flour in higher whiteness (57 conventional units instead of 54 units) and gluten (30% instead of 28%).

Designed for bread makers, as well as for making any dough products - from pancakes to cakes.

and "general purpose" goes below and in another assortment ... that's the confusion

I heard somewhere that "general purpose" is almost a mixture of a / s, 1 s and even 2 s.

We are trying to follow the standards. They even banned printing "bakery" on packs (replaced with "improved", sort of like adding gluten there).

[Rina]

Rina this confusion leads to misunderstandings when replacing it with an "obvious" grade of flour

[Davli]

Davli we have a topic for flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1010.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

[Rina]

Rina this confusion leads to misunderstandings when replacing it with an "obvious" grade of flour

That is why I immediately indicated which grade I was replacing with which grade (as I understand it, we still have standards for flour from Soviet times, when GOST was unified for everything indestructible). Plus, she clarified that manufacturers are different (as well as regions). So, you correctly decided to experimentally determine which variety is suitable for what.

is it normal to replace wheat for general use with wheat of the 1st or 2nd grade

Sorry if I'm asking nonsense, why change? What's the point?

At least then, that white flour (premium grade) is depleted in terms of nutrients. The first grade, and the second to an even greater extent, contains B vitamins, fiber, etc. That is, the usefulness of flour increases with a "decrease" in the grade (the grade of flour is not quality, but the degree of grinding and cleaning)

Simply put, the utility is ascending:
premium grade => grade 1 => grade 2 => whole grain and coarse grinding

whole grains and coarse grains (sometimes the same thing) are used in diet food.

[manna]

P

And you on your 255, which blade do you use for wheat-rye / rye dough?

manna You know, I am just learning the basics, I read a lot of information here, and I want to learn how to bake such bread, since we did not have rye flour in our city. It finally appeared, but I will knead with a spatula for rye, because I have it.

[Olia]

Olia, it would be interesting to compare the process and result of using both blades when kneading rye dough. I think this is interesting to many. If this is also interesting to you, then we very much hope for your reports on the comparison in this topic

[Olia]

Olia, we all started once, and many of us (and I am one) continue to learn

Well, I'm very interested in what is the difference between these two shoulder blades ... and is there any

[manna]

manna the difference is very simple - rye dough is "heavier" and therefore it is easier to knead it with a comb-type spatula. that's the whole secret

[Davli]

Davli, well, this is obvious. I'm interested in the result. Does it make a difference? Raising the dough ... crumb looseness ... etc. And the process itself: which blade is more effective in kneading rye dough ...

[manna]

manna I think only a microscope will save you more than you will see a difference in structure, but by the sound of the stove at the time of kneading, you can hear the difference

[Davli]

Davli, and you additionally bought a spatula for rye dough for the 256th model? At the service center? Or were you in the store?

I bought it at the service center, 768 rubles and waited a week. I wrote somewhere here about the price of a spatula and a new bucket ...