Panasonic SD-2500, SD-2501, SD-2502 (1)

I will allow myself a question off topic. I was puzzled by the scales. The topic on the forum somehow faded. Who has what?

should I put this comb in all cases, including baking ordinary white bread?

Don't step on my rake. They are only mine!

Having experimented for about a month on my 255 model with mixing white bread with a "comb" for black bread, I achieved a backlash in the bucket lock. Now the batch comes with a light soundtrack.

"Caesar-caesarean" (c)

[Answered in the topic. We read HERE]

Don't step on my rake. They are only mine!

I tried the comb a couple of times and realized that I didn't need it. Including for baking rye bread.

I will allow myself a question off topic. I was puzzled by the scales. The topic on the forum somehow faded. Who has what?

Answered in the topic. We read HERE

I tried the first bread. I had ambiguous feelings: I was afraid of the worst, hoped for the best. bread did not go to the trash can, we eat, even with pleasure, but not ice ...
the top is bumpy, the crumb is moist. to be honest, over the last week I have absorbed so much information that everything is already confusing in my head, but something tells me that there was a bit of torment. although the bun was kind of soft and pretty.
🔗 🔗 🔗

I tried the first bread. I had ambiguous feelings: I was afraid of the worst, hoped for the best. bread did not go to the trash can, we eat, even with pleasure, but not ice ...
the top is bumpy, the crumb is moist. to be honest, over the last week I have absorbed so much information that everything is already confusing in my head, but something tells me that there was a bit of torment. although the bun was kind of soft and pretty.

It seems to me that you have it just not baked, too light

[n_lo,]

n_lo, where do I have a smiley face banging my head against the wall?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0
Allowance and kolobok rule !!!!!!!!!!!

Kolobok associations:
baby ass,
female breast,
belly of a sleeping cat,
cheek,
earlobe...

Anything softer in wheat bread will give hillocks. For example, today I just kneaded the dough in this way, but it was bread on dough (with "wet" yeast), as a result there is a different crumb structure.

And on what program and according to what recipe did they bake?

I, too, was not happy about my first loaves, the bread seemed to me tasteless. Quickly enough I came to compressed yeast and acid addition (whey or vinegar).

Replace 10-20 ml of water with natural apple cider (!!!) vinegar. I think you will like the result more. Or, if you have sour whey, replace a third of the water with it.

Rina, thanks for the advice.
baked here on this recipe
only calculated for 400 g of flour and with compressed yeast. maybe I didn't calculate it with yeast, I don't say anything about flour / yeast proportions on the package, and in different sources these proportions are too different. The bun was kind of normal, almost like in the photo in the corresponding section and I liked it by touch (I used to occasionally indulge in yeast baked goods, kneading the dough by hand).
in reality, the crust is somewhat darker than in the photo. chose "Average" well and cut it probably all the same before it completely cooled down
it tasted like a store-bought one (we have "Classic Toast" bread at one city bakery). but given that the guests of our city very often take away the bread of this plant as gifts to friends and relatives, it may not be so bad
we will experiment further

only calculated for 400 g of flour and with compressed yeast.maybe I didn't calculate it with yeast, I don't say anything about flour / yeast proportions on the package, and in different sources these proportions are too different.

Classic proportions for bread dough - for 100 g of flour 2 g of yeast, which means for your 400 g of flour - 8 g of yeast. It can be a little less if the yeast is fresh, or a little more if not very much.

if the "wet" yeast is of good quality, then 1.5 g per 100 g of flour is enough. It is difficult to say in absentia, in reality the quantity will have to be selected by trial.

Most likely, it was cutting the uncooled bread that gave the crumb moisture.

In general, processes are going on in cooling bread, a kind of "ripening", so you need to let it cool down normally calmly. Maybe even hold it for an hour in a bread maker, take it out not hot, but warm (the sweaty crust will then dry up by itself).

Why are you deleting posts? The person asked, I answered, his question was left, my answer was deleted ...

I will allow myself a question off topic. I was puzzled by the scales. The topic on the forum somehow faded. Who has what?

The moderator does not allow answering this question here ...

Why are you deleting posts? The person asked, I answered, his question was left, my answer was deleted ...

The answers were moved to the appropriate topic.

A survey topic about scales is generally unrealistic to find !!! Therefore, no one writes ((And the urgent question!

Don't step on my rake. They are only mine!

Having experimented for about a month on my 255 model with mixing white bread with a "comb" for black bread, I achieved a backlash in the bucket lock. Now the batch comes with a light soundtrack.

"Caesar-caesarean" (c)

strange ... in theory, one could say this about the main blade. there, as it were, the appearance of backlash as a result of greater stress at the point of articulation of the parts is understandable.
comb, it seems on the contrary relieves excessive stress during kneading.

Scarlett bought the scales. insanely satisfied. 450r price, exact and there is an amendment to the container.

[OlgaVlad]

A survey topic about scales is generally unrealistic to find !!! Therefore, no one writes ((And the urgent question!

therefore it is unrealistic to find if all the questions and answers are creeping into non-core topics.
Dear OlgaVlad, You were answered literally through one post with a direct link to the topic and to the answer itself! (see answer 441)

Why are you deleting posts? The person asked, I answered, his question was left, my answer was deleted ...

To see if your posts have been deleted or not, your profile has a wonderful option "Show user posts", where you can view ALL your posts that are on the forum. And right on these messages go to the desired topic.

To see if your posts have been deleted or not, your profile has a wonderful option "Show user posts", where you can view ALL your posts that are on the forum. And right on these messages go to the desired topic.

Thank you! I'll know!

[n_lo:]

n_lo:
I am also a baker with a week's experience. And with the same problems (I have not just sculpted hilly roofs yet). The bread turns out to be tall, beautiful, deliciously smelling ... tasteless to my taste ... and my family, friends and colleagues hawk, cracking behind my ears. For myself, I determined that it tastes better with corn oil than with olive oil (extra virgin olive oil is Finnish - be), and with butter it is tastier at times. Actually, with butter, just a loaf comes out, only in the form of a loaf. The recipe is here 🔗

Eh, and I'm starting to regret that I chose Panasonic, terribly enrage the functions of "temperature equalization" and the fact that when, bypassing the modes (because of this moronic equalization), I try to pile something in a "semi-automatic", the stove even barely warm, does not turn on until it cools down

No, of course it is understandable - people who use mainly a timer, it may not be stressful. But we just need fresh bread for breakfast, and it is not very convenient to put the bread at night - the bread must be COOL in advance, it will not be left in the oven - it will sweat, take it out anyway ...

So I'm looking for some for the second day in a row at 5 a.m. an alarm clock in order to take out the bread and it had time to cool down by 7 a.m., but no ice ... At other times, too, it does not work - too long programs in basic and French (the most popular, in fact, for us ). Next time, if I change, I'll take a fully programmable one.

as far as I remember, the bread should lie down for at least 8 hours. constantly eating bread from the oven is very harmful.

[Cartoon-Mulia,]

Cartoon-Mulia, do not rush to regret, with time you will get comfortable, you will find your own algorithm of work. Moreover, knowing the performance of Panasonic, I can say - you will change it oh, how long it will take

In any case, even if the oven is programmable, you, wanting to get freshly baked and just cooled bread for breakfast, will get up at 5 am to take it out of the oven.

The Japanese are not stupid, this changing "temperature equalization" allows you to get quality bread STABLE. Indeed, at different temperatures, the activity of yeast is different. When it is hot, the dough can trivially acidify, when it is noticeably cold, it can become unripe. Wait for winter, when the temperature in your kitchen will not exceed 20-21 ° C. Then the alignment on the main program will last as much as 20 minutes. By the way, inexpensive brands already have temperature equalization.

Here, I reread your post. As I understand it, you are trying to bake two breads in a row, which is why the blockage irritation arises. But you don't want to "brew" yeast, do you? And in an uncooled stove it is possible for one or two. Do you want both evening breads to be ready for breakfast? Why is there such a race?

I think that many brands, not only Panas, have a blocking of an uncooled stove. If you need to quickly start the bread one by one, you can speed up the cooling of the HP a little. Take the bucket out of it, open the lid. Half an hour was enough for me when I had to bake several loaves in a row. You can try pouring very cold water into an empty bucket.

I do not know what your mode of life is and, sorry, the health of your family. For example, I try not to feed too fresh bread. Nutritionists advise to eat yesterday's bread in general. Therefore, I often bake bread in the evening, and by breakfast it is already cold, but quite fresh. Sometimes I wrap myself up, put the bread overnight (here you already need to know how much water this or that flour takes). Get up at five in the morning ?! Well, excuse me - when I got up, then I took out the bread, which had already completely cooled down. Is the crust soaked? It doesn't matter - either it dries up in the fresh air in half an hour, or I put it in the oven under the grill for a couple of minutes.

Finally, put on a reprieve, for example, French, when you go to work: 6 hours per cycle + 2-3-4 hours of reprieve = 8-9-10 hours, while you get back from work, take out the freshly baked bread from the oven ... While doing household chores, the oven has cooled down and you can charge the next bread.

as far as I remember, the bread should lie down for at least 8 hours. constantly eating bread from the oven is very harmful.

Of course, the oven is harmful. But the bread that is completely left (2 hours, which I am talking about) is already quite ready for use

Rina, it’s me, apparently, annoyed that I want everything at once, after all, a new thing and I would rather like to try out different recipes.

About cooling down - I still master the baking of rye without a special regime for that (contrary to what I said above that I will not bake rye) That is, in this case, I made a batch on "dumplings", put it on a little warmed up oven, and when it came time to put on "baking", it refused to turn on, although the oven was barely warm (I heated it slightly during the raising).

I had to cover the bucket with the dough that came up with a bag, and carefully pull it out with the risk of dough falling off, cool it, and only then the baking went. But in general, I probably just do not have enough separate programming without an alignment function, or the "rye" mode, which, in fact, turned out to be in demand

or the "rye" regime, which, in fact, turned out to be in demand

I suspected that it would be so
If there is a desire to experiment, then in ORION-27 in the recipe, which was made under the Panasonic "pizza" + "rye", the "rye" mode was successfully replaced with "gluten-free" - one batch, proofing, baking.

In the heating on the proofer - I also really miss the separate "proofing" mode. Just try not to get too hot before turning on. For yeast, the best temperature is 30 degrees, baking at this temperature should turn on normally.

By the way, I advise you to knead not on "dumplings", but on "pizza" - there is a regular dough heating, however, there is one boning.

Gave it today - one of these days we will bake

I suspected that it would be so

So I took 2501, so as not to regret at least about it))

If you want to add something for a short time, you don't have to create a new message for this. It is enough to use the button

Good time everyone!
I am very pleased with my new HP Panasonic 2502! Since in our stores it is rather difficult to buy malt for baking rye bread, while only wheat was baked. Of the several programs we tried, we really liked "French" - light, lush, aromatic. We tried the usual one - it's also good, but subjectively I like French more ... Maybe due to the longer rise time, a longer program ..
That is, in fact, what I wanted to ask ...
Is it possible to somehow combine the program of "French" bread with the addition of raisins? It seems to me that it will turn out very tasty ... Anyway, I would like to try ... But there is no such automatic mode. Can someone advise something? Thank you!

If you want to add something for a short time, you don't have to create a new message for this. It is enough to use the button

In many forums, the system itself adds to the same message.

[lega]

I have made some progress in my relationship with the stove
I tried again the main bread, but with the recommended proportion of yeast (thanks lega). much better (although the kolobok seemed less interesting to me than last time). even the son said that it tastes better than in the store. I'm just shocked, because he has a priori everything bought better than mom can cook.
also came to the algorithm for baking bread for breakfast in the evening. probably this will be the most convenient.
tried more cupcakes from the instructions. both went with a bang, but the time must be selected, more for the first declared 60 minutes is clearly not enough, but for a country cake - obviously a lot.
another question, is there any information about when to catch the second batch in Panas, so that the bun can be properly controlled?

another question, is there any information about when to catch the second batch in Panas, so that the bun can be properly controlled?

If I understood correctly, then the same instruction goes to your stove as to mine.
P. 12. Each program is scheduled

And there is nothing about the 2nd batch (except for pizza, if I'm not mistaken). I, too, when I baked for the first time, had previously read the Kolobok Rules, it says about 2 mixes. Well, I was waiting for the second, completely in vain ... it was not there

Oh really

The stove does the second batch exactly. After the first one, in my opinion, after 15 minutes, if I'm not mistaken.

And there is nothing about the 2nd batch (except for pizza, if I'm not mistaken). I, too, when I baked for the first time, had previously read the Kolobok Rules, it says about 2 mixes. Well, I was waiting for the second, completely in vain ... it was not there

my son yesterday accidentally caught the second batch, shouts "mom, your stove is shaking !!!". on the main program on the timer a little less than two hours remained. that is, another hour for proofing and an hour for baking.

In short, you have to watch it, because you don't know when it will happen.

In general, yes, you can and watch.
This is what I thought, it will be necessary to detect this moment and rewrite it in a book. Flag txct ..
More precisely, make 2 notes: one with a 30-minute alignment, the second with an hour.

In short, you have to watch it, because you don't know when it will happen.

Even during my very first baking, I wrote down the entire chronology of the oven's actions, printed it out and, to this day, if necessary, use this "piece of paper"

🔗

I think it is not difficult to do this for each program and then you will not have to watch anything.

Even during my very first baking, I wrote down the entire chronology of the oven's actions, printed it out and, to this day, if necessary, use this "piece of paper"

..... I think it's not difficult to do this for each program and then you won't have to watch anything.

A good label, but only takes into account the option when the batch starts when the timer is 3-35.
There is a little information in the topic Heat table in Panasonic 255-257 but, unfortunately, not everything is scattered there ...
It is useful to read (Alxndr, this is not for you, I mean beginners) and let it not be embarrassing that the numbers in the HP brand are not the same as on your ...

A good label, but only takes into account the option when the batch starts when the timer is 3-35.

Yes of course. I just gave an example of how you can avoid "watching".
Now, if only someone had time to compile a table for all programs, but with different alignment times ...

[Alxndr]

Well.
And I have a clearly different algorithm in the main mode than in the table at Alxndr.

Baking takes the last 50-55 minutes. And there is no hesitation in front of her.
I will bake - I will hang with a chronometer over Panya.
Then I will report back. Not earlier than Monday, since breadoff has already baked for the weekend

[Alxndr]

Well.
And I have a clearly different algorithm in the main mode than in the table at Alxndr.
Baking takes the last 50-55 minutes.

No no! I also have baking for 50 minutes, Just the stove does nothing (noisy) for 1 hour 40 minutes, so I then, out of inexperience, attributed this period of time to baking.

Probably, you need to delete the photo so as not to mislead anyone.
I corrected the picture.

[Alxndr:]

Alxndr: Thank you so much for the sign, plus for me!

Tell me plz when to properly fill up dried fruits and seeds? I have 2501, it is with a dispenser, and therefore does not beep, but I want to throw it with my hands.

Charlotte, casting occurs after 1 batch

I also do the casting myself, as I put more additives than the dispenser holds

I want a Panasonic, but we can't sell in Israel, I am puzzled how to boggle this device. And I myself use Morphy Richards, but I dream of Panasonic!

[fred1]

fred1 And what can't you buy from England or Germany?

[fred1]

fred1 And what can't you buy from England or Germany?

eto kak?

[fred1]

fred1 Through the Internet

eto kak?

🔗

Something like this.
Look for who is better, closer, faster.

direct links to external resources are prohibited!

[vladimirIl]

vladimirIl Direct links on the forum are prohibited!

: hi: I bought my daughter a present-Panasonic SD 2500, in the manual I did not find detailed data on the menu modes. I myself use HP Kenwood 450 and LG 2001BY - they have detailed menu modes in the form of a table: the duration of each rise and kneading of the dough, the time for adding additional ingredients, the baking time, the total operating time of the HP for different weights and crust colors, etc. That is, at any time you know in what phase of baking the HP is, and it is not always possible to hear a signal for adding ingredients. Dear bakers, can you suggest something on my question?

🔗

Something like this.
Look for who is better, closer, faster.

direct links to external resources are prohibited!

Thank you, I tried it via ebay, it comes out $ 200 with delivery, it's expensive!

I got 1 stove in my life 2501!
What I needed most was BORODINSKY BREAD!
Namely, 2501 is baked by my beloved Borodinsky on program 7!
in the instructions, however, such bread is called custard, but this is what you need!
True, I slightly changed the recipe and found the ideal of Borodinsky with the MOST taste

RECIPE:

460 g rye flour
90 gr. white (or different mixtures - oatmeal with bran, milk thistle seeds)
yeast Saf Moment dry - 3 teaspoons
1 tbsp. a spoonful of sand
1 teaspoon salt
3 tablespoons honey
5 tablespoons of sunflower oil
5 tablespoons of dry kvass Saf Moment to brew in water
coriander 2 tbsp spoons (partly brew with kvass, and a little bit for sprinkling.
lactic acid sourdough for bread splendor (own)
all liquids 450 ml.
you can add a spoonful of lemon juice (especially good if there is no starter culture)

The smell of BORODINSKY IS SUCH- that the mind goes beyond the mind and at night I even run to pinch off a piece (which has never been observed before)

In general, for the fans of Borodinsky - only PANAS 2501 !!!

I bake all the breads with the rye bread attachment.

NOW I DON'T RUN THROUGH THE LOCAL STORES IN SEARCH FOR GOOD BORODINSKY BREAD ANYMORE - NOW HE IS AT MY HOME!

Thank you, I tried it via ebay, it comes out $ 200 with delivery, it's expensive!

I'm shocked she is in Russia without delivery in stores so much will have to use Morphy Richards.