Features of Panasonic bread makers

seven minutes before the end of the batch
see plate
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104691.40

Dispensary broke down in Panasonic 255

Here. Again. All the same the dispenser has a weak point ... Panasik!

Tell me, please, on the "French" mode, I noticed the bowl remains absolutely cold during the last proofing (90 minutes) and it is not at all warm inside the oven, and the shades begin to turn on (you can hear the clinking sound) only 2 minutes before baking. Is this okay? In the "basic" mode, the bucket is very warm during the proofing period.
HP SD 2511

The French mode is the coolest in Panasica for the reason that during prolonged fermentation, so as not to spoil the dough, it is not heated. Not at all "not warm" is a relative concept, a temperature of 25 degrees can be felt by you as cold, but this does not prevent the dough from rising, especially since there is a very long proofing.
If you get normal quality bread, never mind.

The French mode is the coolest in Panasica for the reason that during prolonged fermentation, so as not to spoil the dough, it is not heated. Not at all "not warm" is a relative concept, a temperature of 25 degrees can be felt by you as cold, but this does not prevent the dough from rising, especially since there is a very long proofing.
If you get normal quality bread, never mind.

Thank you very much . The first time I used it for sourdough bread ... I didn't rise, I won't. The main thing I know now is that the stove is working

If you don't faint from store-bought yeast, then bake with sourdough, but add a little yeast to fit exactly into the schedule. And also .. are you aware of the service mode for standard cases?

If you don't faint from store-bought yeast, then bake with sourdough, but add a little yeast to fit exactly into the schedule. And also .. are you aware of the service mode for standard cases?

Yes thank you. At first I started a sourdough dough, then for a delay for a fraz. put it, it didn't work either, and only proofing in another warm place for about 3.5 hours helped the bread rise purely with sourdough, but I still don't like the crumb. Dense. And with a small addition of yeast, it turns out well on the usual mode for 4 hours.

in another warm place ..
Do you know that you can set the "warm service mode" in our stove? Very warm. There shades at 40 degrees warm an unlimited time. For rye bread - a godsend. For starter culture too, if the starter culture requires warm fermentation, like yours. You can do everything in the stove comfortably, not in another place.
"Warm" rise of the test in the Panasonic SD-2501 service mode - works for all stoves

Sourdough is an unstable element. But since you do them, you know everything better than me.