Bread maker in Panasonic SD-256 (part1)

[Mozdok]

I put "crystalline vanillin 1 bag 1.5g".

Mozdok, if you put a full bag, then you will have a cake with a bitter taste and a pungent smell.

Carmona, put in the subject Help! Nothing comes out! completely the recipe for the unsuccessful cake and how the products were measured. They will help you faster.

I ask for advice!

Panas-256, purchased in January this year.
About a month ago, my bread, according to a verified recipe, on a cold dough, stopped rising. A squat loaf with a sour taste comes out of the cotton. What I just didn’t try - I changed the flour, sinning for low (spring) gluten, and added yeast, believing that it was stale - nothing helps. This morning I took out the cold dough, gave it an hour to stay warm, made a batch - the result is still the same ...

In short, I'm tired of translating good products, and therefore the question is: has a thermal sensor flown into my x \ n? Or something else? In a word, take it to me to the warranty workshop or they will simply return the goods to me (or not accept it), since the bread maker works, in principle ...

[maestrorex]

maestrorexTo have something to go to the workshop with, spend some time and food and bake simple wheat bread (no dough) on the main program.

First of all, I would sin on dough, since there is such a pronounced sour taste in bread.

baked butter cake added walnuts and vanillin in addition to raisins 12g and a little more sugar. (5 grams). It turned out to be a product of a completely original taste (somewhat reminiscent of a Poncho cake). In general, just super.

Three from the casket, identical from the face
or
All are equal as to the selection. Uncle Chernomor with them (c)




Get up early, eat an egg, drink a red wine, break your fast to the fun, on CHRIST SUNDAY! Soak the meat - and into the forest ... C EASTER YOU! CHRIST IS RISEN!!!

... bake plain wheat bread (no dough) on the main program.

First of all, I would sin on dough, since there is such a pronounced sour taste in bread.

+1 !!! He baked egg bread (a small loaf), so he almost opened the lid at the bread machine! Thanks for the advice!

But now I am tormented by the question: why did the bread suddenly become low on a cold dough, because before everything turned out perfectly? What is the reason for this? I will make a reservation right away that I put the dough on both live yeast and dry yeast.

[maestrorex]

maestrorex, you know, yeast dough is so sensitive to various external factors that it is sometimes very difficult to determine what exactly influenced it. It was not for nothing that in the old days the hostess never put yeast dough if there was some kind of psychological disorder in the house, for example, if the hostess herself was not in the mood or felt bad.

Or maybe the humidity has changed, or something unsuitable has settled in the dishes or refrigerator. You can try to analyze what has changed before and at the moment when the bread in the dough has ceased to turn out.

For now, the simplest thing is to take a break from working with doughs or cook long dough bread on live yeast (it matures for several hours outside the refrigerator).

I got excited about Butter Kulich - it turned out to be terrible on the face, but kind inside ;-) The taste is incomparable, really, like a cake. Mine told me to continue baking it for tea :-)

Happy Holidays everyone!

I got excited about Butter Kulich - it turned out to be terrible on the face, but kind inside ;-)

The lid can crack on any cake. The gingerbread man on the cake should be slightly more moist than on the bread, then it will not crack

Yeast - 2 h \ l
flour - 450 gr
salt - 0.5 h \ l
sugar - 8 tbsp \ l
vanilla sugar - 1 sachet (8 gr)
vegetable oil (refined) - 6 tbsp \ l
beat eggs - 3 pcs.
water - 150 ml.
raisins - to taste (I put 2 handfuls + chopped 2 prunes and 2 dried apricots) after the HP signal.

Basic program with raisins (BAKE RAISIN), size M, light crust

Glaze - it couldn't be easier. Powdered sugar (4 tbsp / l) and squeezing a lemon into it, stir until creamy. Well, on top, of course, powder.

Output - 1.083 kg.

I baked it according to your recipe, baked in the evening of 23. It's just a miracle how good it is! Thanks not only from me, but also from my whole family!
I didn't even have time to take a picture

[ESmith]

ESmith
yes, not at all. The recipe is not mine, but taken from the topic about Easter cakes. I just adjusted it a little to our HP So that in the future we don't bother with the amount of ingredients

Here thisbread now here, if anyone is interested.

Hello everyone! I'm taking my first steps. The French did not work out - it did not rise at all, I bake the usual one, but I replace the water with milk or cream and add an extra spoonful of butter and 2 tablespoons of butter. the crust is light. Mine really like it.
Another great cake turned out. She poured the finished cake with marzipan glaze - just a song! I took the recipe for Easter cake here, on the forum.
Thank you Bakery Experts!

What is your bread maker? what exactly did not work out in French bread?

I baked bread from rye flour (the ratio is 300g of rye and 100g of wheat and, accordingly, kvass (Ochakovsky) pre-bought a spatula for mixing the dough from rye flour. But now I worked easily and silently. The bread turned out delicious (the taste of rye flatbread), although the consistency turned out to be not fluffy, but rather dense. The recipe was taken on the forum, only I was afraid to bake it entirely from rye flour, but I liked the mixture at all. dietary regimen.

The bread turned out to be delicious (the taste of a rye cake), although the consistency turned out to be not lush, but rather dense. I took the recipe on the forum, I was just afraid to bake it entirely from rye flour, but I liked the mixture in general. The scapula did not take out the pitch on the dietary mode.

I mainly bake only rye breads, adding now 100 g of wheat, then 100 g of buckwheat, then both, then generally only from rye flour, then with rice flour ... If you want a less dense texture of rye bread, add a little more yeast, and the bread will be fatter.

I bought a spatula for mixing the dough from rye flour. Before that, he baked bread in a ratio of 2/3 wheat flour and 1/3 rye - the oven stirred with an ordinary spatula with effort. And now she worked easily and silently.

But it seemed to me (I emphasize - it seemed))) that this spatula digs much deeper into the dough and, as a result, it is even harder to interfere with the stove. I won't use it anymore. And stirring, of course, is better.

Alxndr, of course, was reassured :-) And today I was at Panasonic Plaza on Gorbushka - there are no more blades.

today I was in Panasonic Plaza on Gorbushka - there are no more shoulder blades.

Didn't you pay attention to the stoves themselves?

No, I didn't pay attention - I went there for a multicooker. Yes, for sure there are stoves, where will they go :-)

Panasonic's lineup is changing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0
According to some reports, 257 can no longer be found, 256 remained and then at an inflated price

According to some reports, 257 can no longer be found, 256 remained, and then at an overpriced

And there is. 256 in an eplaz costs 6900r.

Wow! In theory, old models should become cheaper before new ones appear.

Wow! In theory, old models should become cheaper before new ones appear.

This is true provided the new models are new.
here

let's look at the new ones, it's a pity the window was never installed like the muliks (a very nice addition), otherwise my family will tell you what is there when you can't open it

Wow! In theory, old models should become cheaper before new ones appear.

With HP Panasonic in Russia in general miracles happen, contrary to the laws of the market * JOKINGLY * Although, as you know, a deficit leads to an increase in prices

when I baked bread from rye flour for the first time, when kneading with an ordinary spatula, the oven vibrated quite strongly, which alerted me because it was not for nothing that a special spatula was produced. Therefore, I bought it (a scoop for rye flour). And indeed, with a new batch, no vibration - the stove works exactly the same as with wheat flour - these are the observations

[Mozdok]

Mozdok, if you put a full bag, then you will have a cake with a bitter taste and a pungent smell.

Finally tasted! Awesome! Three different people, three generations (by age) made the assessment. Not any specific taste of vanillin is felt, its presence is moderately felt. No bitter taste, no pungent smell. I'm just surprised.

urgently need help!
I kneaded the dough in the "dietary" mode, and took rye wallpaper flour ...... what to do? leave to bake in this setting or change to the rye setting
I'm waiting for help, advice ...

urgently need help!
I kneaded the dough in the "dietary" mode, and took rye wallpaper flour ... what to do? leave to bake in this setting or change to the rye setting
I'm waiting for help, advice ...

Modes are the order and time of operations performed by the stove and they have nothing to do with the type of flour. That is, the stove will do what it is programmed to do, regardless of what you put in it.
I suspect that you asked the question in the wrong topic, since our stove does not have the "Rye" mode at all ...
What are you baking?

I bake ... as I thought, diet bread, but it turns out that rye.
Exactly, I confused the topic, I needed to bake in Panasonic-257, and that's 256, sorry ...

urgently need help!
I kneaded the dough in the "dietary" mode, and took rye wallpaper flour ...... what to do? leave to bake in this mode or change to the rye mode
I'm waiting for help, advice ...

If there is a lot of rye flour, then it is better to turn off the program before the first kneading and then, when the rise is sufficient, manually turn on the Baking mode for 1 hour. If the bread is wheat-rye, then leave on the Diet mode and everything will be fine.

[lenucha]

lenucha If for baking, rearrange it on rye, as I understand you have already kneaded it

She has pure rye bread.

I advised to make a rise in the x / oven until the dough doubles, with the x / oven turned off - then turn on the baking

we are writing here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2600.0

Yes, I have already kneaded and the rise is already underway, 2h30 minutes are left until the end, what should I do, leave it or turn it off and put it on baking?

yes, I have already kneaded and the rise is already underway, 2h30 min is left until the end, what to do, leave it or turn it off and put it on baking?

You give different information all the time!
Learn to read loops in bread maker programs! Will help you to understand and avoid mistakes in the future!

And before you start baking, you need to carefully work out the program on which you are going to bake, and compare with what you are going to bake from!

I gave you all the recommendations in another topic!

where to learn to read loops? I give information which is on the display board, I am not inventing anything else.
before baking, I chose a program and was going to bake diet bread, but I confused the bags with flour !!! because I was constantly distracted ... and so it happened .... are you never wrong?

Therefore, I am writing - learn to read!
open the instructions, write down the modes, cycles, time and compare with the time on the board when the bread machine is working, stand near it and write everything down.

Then you can get out of the situation with any error

while I was writing to you there was a lump, the time on the scoreboard was 2 hours 14 minutes
I took out the dough, gave it a shape, pulled out the mixer and put it back in the x / n, now it remains until the end of 2h05min, how do you think the bread will turn out? or little time left to rise and bake?

I have answered you several times in a different thread

What will happen now - I can't know
Now raise the dough again and bake - and what happens, I don't know - let's hope for the best

, what do you think you will get bread?

Everything will work out, believe me! If not in appearance, then you will be satisfied with the taste and pleasure of baking YOUR bread!

[The topic is closed. Extension]

In general, I left my bread alone on the "diet" mode, come what may! I look .... everything seems to be fine, it rises again ..))
The topic is closed. Extension HERE


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