Mixed baked goods at Panasonic

[With mixtures, you need all the same knowledge as when working with individual products.]

With mixtures, you need all the same knowledge as when working with individual products.

To get basic knowledge, check out the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention
To the kolobok rule


Moderator
Based on advice from ixbt and my own experience.

Quick normal mode.
Loaf L.
Crust as you wish.
Put the bag into the car
Strictly according to the instructions, the amount of water. The water is barely warm.
Enable.

Everything turns out just fine. Tested on three different blends, from the cheapest to the most expensive. There was not a single puncture.

Thanks for the recipe! If only these mixtures were sold freely in St. Petersburg
no prices

I don't know ... I've already said here ... https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4672.0

I sometimes use mixtures of "Pounds", so to the amount of water indicated on the packages, I always had to add another ~ 30 - 50 ml of water. Maybe everything still depends on the design of the blade in the HP?

I have German mixes and Panasonic. Never added anything. Everything is in perfect order. I admit that something can be added to our laughter.

Thanks for the recipe! If only these mixtures were sold freely in St. Petersburg
no prices

Sooner or later, but everything will be. Yes, and we have all the people here. If I hadn't been prompted, I probably would have screwed up - I would have made it according to the recipe on the package.

And from the ready-made mixture of "Russian black bread" I got such a freak:

My first two attempts - rolls (according to the recipe for rye bread for the bread maker of one British book) are even worse. And the third is quite so-so

And I would eat yours ...

My husband ate it too, even with pleasure, his aesthetics does not stop. But nevertheless, the conclusion suggests itself that it is better to look at what you put in yourself than to take a pig in a poke and get such miracles out of it.

But nevertheless, the conclusion suggests itself that it is better to look at what you put in yourself than to take a pig in a poke and get such miracles out of it.

The cat in the bag also needs a flour / liquid balance

Gingerbread man and in mixtures has not been canceled, make a normal dough in consistency, and the bread will turn out to be soft.
Your bread does not have enough liquid, this can be seen in the appearance of the bread: heavy, lumpy bread

Gustatory quality is another matter, here ... what the suppliers have laid down

Perhaps, but I clearly measured the liquid, according to the instructions. Although ... you are probably right ... The gingerbread man looked quite dignified, only all somehow uneven, and I did not smooth it ... in vain, probably ... Thanks for the consultation!

we have here one manufacturer unsubscribes on the forum. So, for a long time to them, real users tried to convey simply the fact that there is less water in the instructions than is actually required. It seems they got through ...

I also tried ready-mixed bread. Husband's verdict "Mixed bread tastes like a store-bought bread. Your bread is always better!"

Interestingly, and how do they experience their mixtures?

Interestingly, and how do they experience their mixtures?

on us

testing our patience

I also tried it somehow from a ready-made mixture. It's not tasty .

I also bought a mixture of white bread and Borodino. At the same time I also had a question, did they even try to bake them themselves? Well, disgrace! And the price is for a whole loaf, is it for a colorful box?

If you look at Moscow prices, then bread from a ready-made mixture is one and a half times more expensive in terms of cost than if you make it yourself from individual ingredients.

... bread from a ready-made mixture is one and a half times more expensive in terms of cost than if you make it yourself from individual ingredients.

Not only for Moscow. Even if we take the most expensive types of flour from medium-sized producers (for some reason, their products are sometimes 5-7 times more expensive than those of large millers, but they are always available in stores), then "our" mixtures are significantly cheaper. than "ready-made".

Well, the trick "the mixture is always at hand and you can bake something like that in an emergency" disappears, thanks to a small set, even in small quantities, of different types of seeds, nuts, herbs, etc., which are stored in the same way as usual flour.

In general, if you have a head, hands, basic knowledge and a little imagination, then everything will turn out better than with any mixture.

In general, if you have a head, hands, basic knowledge and a little imagination, then everything will turn out better than with any mixture.

Rinchik,

Namesake, you touched me, moved and knocked me over ...
(now small cartoons about these penguins from "Madagascar" are chasing almost around the clock)

Oh, those Penguins! The Ninja Turtles will be overtaken soon! We, too, look with pleasure chewing bread under them!

Good evening, bakers!
Do not refuse help. My family members ask me to bake Swedish or Scandinavian bread, as in the ready-made mixtures "V. Pudov". Maybe it is named differently on the site. It must include fennel.

today I buy x \ w 2500 .. my hands are itching to bake, and there are only READY mixtures of puddles ... I read the info here that I need to add water, but this is information from 2009, has nothing changed? or which Temko to read first, so that from the ready mixture it turns out correctly?

[Confetti]

Confetti, I already answered you HERE

[Confetti]

Confetti, I already answered you HERE

thanks! found ...

I was seduced by the ready-made mixture of Pounds "Russian Black Bread", I added everything according to the instructions on the box - butter, yeast, and more coriander seeds. Rye paddle, rye setting (no variations on size and crust). On the main, it seems to me that the bread would not be baked. The gingerbread man came out awesome, I even pulled it out and shook it for pleasure, but I added half a spoonful of white flour, it seemed that it was sticking. Before baking, she opened it slightly and quickly smeared the roof with water so that she would not live a life separate from the brick.
Prepared quickly, as I am tricky with temperature equalization. The loaf is like a picture, the smell, all that ...
Since I baked at 20-00, I decided not to touch it until morning, smeared it with olive oil and under a napkin.
In the morning they cut it and for the first time in a long time climbed into the freezer to look for fat - it requires! Delicious!
The mixture was relatively fresh, released a month ago. I liked it, although I did not expect ...

I have a freshly bought Panas SD-2501. In our nearest store there were only Belarusian and Ukrainian ready-made mixtures .. well, I wanted to try it as soon as possible !!!!!!!!!! Belarusian (wheat) - the bread is practically baked, but it has not risen much and does not taste very well .. some watery ... Ukrainian type is better, but you can kill with a loaf ... the infection practically did not rise ... and not baked ... only slightly along the edge ... Today I made it according to the recipe from the manual .. tomorrow we'll see

[nika]

nika, try to find rare items such as premium wheat flour, salt, sugar, yeast, and butter at your local store.

About ready-made mixtures - HERE AND BELOW

Regarding the beginning of work - in almost every topic in the very first post the following is written:

Attention to beginners! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

Don't try or try to tackle an exotic bread recipe or a quick baking program right away! Start with plain wheat bread on the main program!

Read "A guide to baking bread in a bread maker" and study "kolobok rule" (see the necessary links below, they are "clickable") - this is your minimum... Please note that recipes are often focused on a certain flour standard that the flour sold in our stores may not meet! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

Nothing else is needed to start.

We read the rest already with obtaining at least the minimum, i.e. first experience with a bread maker!

Realize that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!
In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?
Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum member to whom you are grateful. Such gratitude will last forever.

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Instruction manuals in vector format can be downloaded here:

Operating instructions SD-2501 and SD-2500:
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SD-ZB2502 Operating Instructions:
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Additionally:

The amount of flour and other ingredients for making bread of various sizes

Recalculation of the number of ingredients in the bread recipe. To help beginners.
Moderator

Thank you! with these rare products everything will work out. I wrote about ready-made mixtures

You see, ready-made mixtures (if they are of decent quality) require the same approach - control of the kolobok.

1. Some manufacturers are guilty of initially incorrect guidelines printed on the packaging.
2. Even if the manufacturer wrote everything correctly, the quality of the mixture depends on the conditions of transportation and storage on the way between the manufacturer and the counter. Either the pack is dry or damp ...

In the end, you do not know exactly which initial products and in what proportions the manufacturer has laid down - you rely only on his decency. What kind of fats are there (usually solid vegetable such as palm), "improvers", preservatives - who knows?

Read a little discussion in the same thread on the first page.

[Panasonic SD-2510]

There is a bread maker Panasonic SD-2510... This is our second HP. Everything suits me except for one thing: I can't get bread from ready-made mixtures Hlebburg. The roll does not rise well, it is heavy. Bread in manual mode is excellent. On the first HP, Combustion worked well from these mixtures. Here I tried it, taking into account the footnote in the recipe on the box (for Panasonic water 260mm versus 230 for other HP), and reducing the amount of water, but still the wrong coat.

The forum does not allow inserting a photo.

It felt like the bun was damp

[ivfom]

ivfom, I would replace the yeast with my own.

[what]

On the first HP, Combustion worked well from these mixtures. Here I tried it, taking into account the footnote in the recipe on the box (for Panasonic water 260mm versus 230 for other HP), and reducing the amount of water, but still the wrong coat.

Tell me what exactly Breadburg mix You're using, what composition? A what model of the Gorene stove? You can compare the programs on which they baked and it will roughly show what the difference is.The fact is that all HPs have their own algorithms for keeping bread from beginning to end, and what is good in one HP may be bad in another. Let's roughly compare: choose a suitable program, correct the composition of the mixture and try to derive an algorithm for baking in Panasonic.

[Waist]

Waist,
The first HP Gorenje BM900W.
Blend Khlebburg English bread.

[ivfom]

ivfom, Looked, but something is not very information in the instructions Burning.
What I can suggest now: Reduce the liquid, start at 230 and track the bun, if necessary add water.
Use the "Fast" mode.

[Waist]

Waist, never baked on fast mode. Will he have time to climb in this mode if he does not climb on the main one?
PS: the instructions for Combustion are still a rebus.

[Ivan]

Ivan, if a mixture of 400 grams and 6 grams of dry yeast, then everything should rise well. It is quite possible that on the "Main" you and the bun was too wet, as you wrote, and it just stood. It's hard to say without seeing bread.

Here in the topic it was already explained that the manufacturer may be wrong in the instructions, and the mixtures themselves can be of different quality. I will add that there are also different bread machines. I don’t think that manufacturers work out recipes on all or even on the main leading bread makers. Even on the box with the mixture, only the HP of one company is indicated, probably for the purpose of advertising.

Mixing on the "Fast" mode starts immediately, keep an eye on the kolobok.

[Olga]

I bake English and German bread, always add 250 ml of water as indicated and do not replace yeast, the bread rises well

Olga, on which program are you printing?

Main, first program, 4 hours

[ivfom]

ivfom, Waist, this is how I get German bread from the Hlebburg mixture

Throughout the summer of 2019, S. Pudov baked Borodino bread from a ready-made mixture at the dacha. I bought the mixture in Magnet for a promotion for 35 rubles. I fed all the neighbors, the bread turned out to be wonderful, fragrant and tasty.
By technology, I can say that control of the kolobok must be done. I am a technologist by profession, so this is close and understandable to me. Baked in HP LG on the "main" program, in it - first liquid, then flour mixture. In the morning at the dacha, the HP was cold, rinsed the kneading bowl with boiling water, diluted pressed yeast 12-13 grams in warm water, per 500 grams of the finished mixture, added 1 tbsp. l. oil and 300 ml water (as indicated on the bag with the mixture). The pastries were always guaranteed to be beautiful and very tasty, and even not expensive. So do not scold the mixture, control the bun, do not be afraid to change the yeast and you will be happy! In the form of lush baked goods from a ready-made mixture. I received a new HP Panasonic 2000, there is a pack of the mixture, I will bake it and take a photo. I hope the super technique won't let you down.

Borodino bread made from ready-mix S. Pudov.

I use this mixture regularly and am happy. But I divide it in half, to 250 grams I add 150 whole grains and 100 grams of regular wheat. This kind of bread is not so heavy and sour, we like it.