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

and in Ukraine there are more than 300 in online stores ...

Yesterday I tested the stove in the main mode. Hmm .. well, of course it turned out not disgusting, but not great either. I took a small size and a medium crust. The bread has risen to half a bucket - a lot for us. Something fresh-rubbery-bread. The store tastes better.

[OlgaVlad]

OlgaVlad Add more salt than the recipe! Factory bread is always saltier. Yes, and he is pale you probably put so little sugar? What the hell is the recipe?

[OlgaVlad]

Yesterday I tried a recipe with cheese and koblaska. Flour as it should be of the highest grade and whole grain in half. Very nice bread turned out. Recommend.

OlgaVlad Did you exactly match the recipe when you booked it? I have never been so pale on the main program. And tasteless too (unless you put salt once, it was the case).

[OlgaVlad]

OlgaVlad Add more salt than the recipe! Factory bread is always saltier. Yes, and he is pale you probably put so little sugar? What the hell is the recipe?

I put in more salt and sugar. Summary - You need less salt and more sugar. But that's not the point - the dough is rubber, albeit fluffy. Recipe from book 01. I don't like fried crust. I even buy cakes paler)))

Verina Natalia Everything is as written in the instructions. For me, he is not pale. For beauty, you can brown a little.
While baking, it smelled nothing tasty, except for the smell of yeast and plastic. And when I took out the aroma I did not hear how they write here. I'll try French the other day - maybe it will be tastier.

I have another question. Can you replace milk powder with regular milk?

[OlgaVlad]

OlgaVlad Still, before changing the recipe on my own, I initially bake completely corresponding to the recipe (if only a little more water or flour is required in a bun). And already starting from this tried and tested recipe, if it didn't satisfy me with something, or I wanted to add something (let's say, onion), I change it. If in this case something did not suit me, I know where to look for the reason. And so "... a little more, a little less ..." one can only guess.

[OlgaVlad]

OlgaVlad, everything is fine. As I already wrote, this is a matter of habit. I myself have not felt any bread smell for quite a long time, and even now, too, far from always. If you smelled noticeably of yeast, then the problem may lie in them (either reduce their amount, or change the brand, you can try "wet" yeast, it can be more interesting with them). I wrote here HERE and HERE... If for a small loaf, then 6 g of fresh "wet" yeast is enough.

The fact is that in store (factory) bread, the dough usually ferments longer than in bread makers. During this time, biochemical reactions take place - yeast must produce a bunch of enzymes and acids (yeast dough has always been called sour for a reason), water must properly bind to proteins and starch ...

[OlgaVlad]

OlgaVladIf you smelled noticeably of yeast, then the problem may lie in them (either reduce their amount, or change the brand, you can try "wet" yeast, it may be more interesting with them).

It didn't smell much, it was just the only smell.

Yesterday I tested the stove in the main mode. Hmm .. well, of course it turned out not disgusting, but not great either. I took a small size and a medium crust. The bread has risen to half a bucket - a lot for us. Something fresh-rubbery-bread. The store tastes better.

This has nothing to do with the stove, Panas is the best!

In fact, I still have the same feelings. The main recipe for the main program is tasteless. And fry will add nothing except a rough crust.It tastes better with butter, replacing water with milk or kefir gives a different taste, and so on, the variations are endless. We need to work on the recipe.
I've started by introducing a sieve mug. Allegedly, the flour should be saturated with oxygen, it will be tastier ... until I noticed the effect. Now I want to do yeast. My weekly experience says that the saf moment is smelly but raises the bread high, Voronezh yeast smells much less, but it works worse and most importantly is unstable, you need to monitor the aging and add time, I have high hopes for fermipan

saf moment smelly but raises the bread high

It was them that I used. Rose high.
I want to try a French recipe - I hope it tastes better. It is probably best to use milk and eggs. I'll ruin kilograms of flour until something turns out)))

[OlgaVlad]

OlgaVlad, once again I strongly recommend not dry yeast, but pressed yeast. Just think of WHAT needed to be added to the yeast so that it instantly woke up from "dry hibernation" and began to work, there is plenty of chemistry and artificially introduced enzymes.

[OlgaVlad]

OlgaVlad, once again I strongly recommend not dry yeast, but pressed yeast.

Yes, like most people use dry. Is there a proportion of replacing dry ones with pressed ones? I bought both such and such.

Yes, like most people use dry. Is there a proportion of replacing dry ones with pressed ones? I bought both such and such.

Read about translation of yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

In general, information about different types of yeast can be found here "Subject Yeast" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

And here is my BORODINSKY BREAD baked in mode 7 Panasonic SD-2501
(see the recipe Above, almost like in the instructions, only I improved it for myself)


the taste is divine! and the crust is delight!



What a thing this Panasonic SD-2501 is all the same !!

[OlgaVlad]

OlgaVlad, everything is fine. As I already wrote, this is a matter of habit. I myself have not felt any bread smell for quite a long time, and even now, too, far from always. If you smelled noticeably of yeast, then the problem may lie in them (either reduce their amount, or change the brand, you can try "wet" yeast, it can be more interesting with them). I wrote here HERE and HERE... If for a small loaf, then 6 g of fresh "wet" yeast is enough.

to follow the direct link, you need to click on the word HERE gray-green. You will immediately follow the link you need.

And here is my BORODINSKY BREAD

By the way, I wanted to ask ... What kind of lactic acid sourdough and how much is it? Can I replace all of it with 1 spoon of lemon juice? and what kind of spoon is that?

since I myself am a beginner at all, now I will try to explain it in a simpler way.

Sourdough is something that will raise bread without the use of Panifarins and other unclear what (yes, experts will forgive me, but after reading this thing, I took it into the category of chemistry)

Sourdough is prepared from everything (see here the varieties of sourdoughs)

the best in my opinion (it's just that the composition is always at hand and tested)

from FRESH sour milk with rye flour (you can use ordinary flour, you can oatmeal, you can generally use water)

But! Milk or Kefir should be just freshly sour or starting to sour, milk from barrels ala for bottling - pasteurized with killed microflora will not work!)

they mixed enough in a jar for 1 day, left it in a warm place, there should be air access, on the second and another five days we just add a little milk and flour (the leaven liquefies overnight, that is, it eats, you need to feed and drink)

should rise (if it does not rise and smells of alcohol, then the peroxide and the dough will not lift) if it breaks out of the jar, then it will raise the dough.

Skoko add

The main thing in any recipe is the amount of liquids and flour

so all liquids, including sourdough, should be runoff, lope according to the recipe for water, for example

in my BORODINSKY it is 300 ml for brewing kvass, + 100-130 starter cultures and a little for breeding yeast in advance.

It is written in yeast that they must first be diluted in warm 30-40 degrees in water to foam - this is 5-10 minutes, depending on the temperature of the water. It is better to add all the sugar and start the yeast with sugar.
By the way, throw dry yeast into a bucket, then it will take some time for them to start, and even if salt gets in, for example, they will not start fully.

Therefore the advice
At the bottom of the bucket is honey, then the brewing is suspended to a temperature of 30-40 degrees so that the yeast would start and it was warm in the bucket.
Top with sourdough, then yeast with sugar

then sifted flour on this WARM mass (also gives the same airiness and not dullness in the end)

then salt

oil into the dimple on top. (not from the fridge !!!)

If you add lemon, then watch it out of the refrigerator! Observe the temperature!

Sourdough, as I understand it, is both vinegar and agram and baking powder in one person.
It will be delicious with lemon without sourdough, but the bread will be heavy!

And if you put the sourdough, but don't put the lemon, then there is already lactic acid in the sourdough, if the sourdough is peroxidized, then the dough will not rise and it will give sour, I have already tried this (homemade ones refused to eat)

So this Sourdough is something Sour, although if it is not over-acidified, then the bread turns out to be rather sweet (I speak for my Borodinsky)

In another recipe, for example, if you replace kvass with malt, while other things are the same - rather with bitterness and not at all sweet, why I can't understand myself!

[Sourdough]

We have a large section on the forum dedicated to Sourdough.

I can't make the leaven. The stove was bought for simplicity.
The recipes that come with the oven say to put Milk powder. Can I replace it with a regular one?

Sourdough is the simplest thing that can be, it's like watering flowers and you don't even need to run around the shops - everything is at hand!

Sourdough is the simplest thing that can be, it's like watering flowers and you don't even need to run around the shops - everything is at hand!

How to say ... Milk / kefir from store bags does not turn sour. You can't just buy a natural one. All this has nowhere to sour, and I have no time.

in the starter section, you can pick up any of what is at hand
the simplest is water and flour - everyone always has it!

space is minimal - I have a jar of 0.3 l. there are no smells

everything else will be chemistry and there is no point in a bread maker then, in my opinion ...

How to say ... Milk / kefir from store bags does not turn sour. You can't just buy a natural one. All this has nowhere to sour, and I have no time.

what we need is lactic acid bacteria. Use regular, short-lived sour cream as a starter. Or try growing the starter culture using rye flour - by its nature, it contains a complex of the necessary bacteria and yeast.

I can't make the leaven. The stove was bought for simplicity.
The recipes that come with the oven say to put Milk powder. Can I replace it with a regular one?

I join And replace milk powder with a mixture. Milk 50/50 water. To the place of water and milk powder

There are several options for how to do without growing starter cultures.

1. dough: 200 g flour + 150 ml water + "wet" yeast = "pizza" program. Let the dough live as long as you see fit (from time to "equalize the temperature" in the "main program" to 12 hours), then add the remaining flour, salt, sugar, liquid and butter, put on "main".

2. "old" dough - once knead more dough than necessary, put the excess (100-200 grams) into a loosely closed container and send it to the refrigerator. Next time, take the products + dough you need according to the recipe from the refrigerator, after kneading, take the same amount of dough and send it back to the refrigerator.

3. It is even easier to use rather acidic milk whey, kefir, curdled milk - to replace one third or a half of the water with it.

The instructions say not to put the recipe with milk on the timer - it will turn sour. How realistic is this?

Even if it turns sour, then nothing terrible will happen. I often replace milk with some sour milk according to the recipe.

It is worse if the milk goes rancid, but for this you need to pour in the initially bad milk.

Put it in the night on a timer with milk. It looks beautiful, it smelled better, but it didn’t knock it off my feet)) I haven’t tried it yet, because I went to work. I took the recipe from the site. The crust will probably have to be set light, because this middle one is too dark for us.

Good afternoon! Now I am also a happy owner of the SD-2501 bread maker. In our Krasnodar online store, it costs 6290 rubles, the next day after leaving the application, they already brought home.
Today I baked my first bread - just yummy. Crust - mmmm, I barely stopped myself, I just decided to lose weight and bought a bakery, everything was "logical" Baking dairy, only instead of milk I used kefir, everything worked out the first time. Wonderful appliance

Please tell me about kneading the dough. on the main I did everything according to the recipe, it turned out not very lush. then she put the dough on the main mode with raisins, put the dog down and went for a walk, the time there should be 2 20, + a hand sign appeared. I went from a walk for 33 minutes (although I walked well, definitely not more than an hour) and there was nothing but standing.
HP SD-2500
can you poke where to read about the dough? thanks to all))

Please tell me about kneading the dough. on the main I did everything according to the recipe, it turned out not very lush. then she put the dough on the main mode with raisins, put the dog down and went for a walk, the time there should be 2 20, + a hand sign appeared. I went from a walk for 33 minutes (although I walked well, definitely not more than an hour) and there was nothing but standing.
HP SD-2500

xn new? the program is clearly out of order, maybe the electricity jumped? Try again, if there is an error again, it means, alas, a malfunction. Modes 3 and 1 do not differ in anything except opening the dispenser.

And I have joy - my tenth loaf turned out to be high, even and with a non-sticky crumb. The bread crumbles less for the first time! normally cut with a knife. Experience, son of difficult mistakes

[Charlotte]

Please tell me about kneading the dough. on the main I did everything according to the recipe, it turned out not very lush. then she put the dough on the main mode with raisins, put the dog down and went for a walk, the time there should be 2 20, + a hand sign appeared. I went from a walk for 33 minutes (although I walked well, definitely not more than an hour) and there was nothing but standing.
HP SD-2500
can you poke where to read about the dough? thanks to all))

if the display shows a hand sign, then the displayed time is the time before adding additional ingredients... if in this mode press and hold the timer button, the display will show the time until the end of baking.

Charlotte, there is no dispenser in the 2500

And I have joy - my tenth loaf turned out to be high, even and with a non-sticky crumb. The bread crumbles less for the first time! normally cut with a knife. Experience, son of difficult mistakes

And what kind of recipe?))

[Charlotte]

if the display shows a hand sign, then the displayed time is the time before adding additional ingredients... if in this mode press and hold the timer button, the display will show the time until the end of baking.

Charlotte, there is no dispenser in the 2500

I re-read the instructions and found everything, inattentively read the first time

[Rina]

And what kind of recipe?))

A very simple recipe. I specifically baked bread with fried onions and dill, but onions do not affect anything. Wheat-rye 350/50 grams (very approximately, because a couple of tablespoons of wheat flour was poured into the bun). The rest is the same as in the first recipe for Panasonic, only: cane sugar, coarse sea salt, 60 ml of water replaced with kefir, fresh pressed yeast. Yeast activated as I was advised in the next topic: put 10 grams of press in a large cup. yeast, 1.5 tablespoons of flour, a tablespoon of sugar, 50 grams of warm water, mix and put in a container with warm water. The yeast is ready to work in 20-25 minutes (it rises to the top of the cup, but does not foam yet), and it is necessary to guess so that it is just the moment the batch starts. In the bookmark, everything inherent in the yeast must be taken into account, otherwise there will be a lot of water.The size of the loaf is small, the crust is light, program 1, I looked after the bun and poured flour, as it came out a little thin. The loaf rose on the proofer 1 cm below the top of the bucket, it didn't take time to add, when baking it grew a little more and looked out of the bucket, a dome with an even cap, not overcooked, but not white either.

Now I looked Rina advises on a small loaf of 6 grams of yeast, the stem that I would not risk so much now, 10 grams turned out to be just right. In any case, I have already bought Fermipan software, now I will bake with them for a long time.

I add: wheat bread with dried fruits and candied fruits was baked on a smaller amount of pressed yeast (7 scales). The proofing had to be extended by 20 minutes, it rose medium, the roof is bumpy, but it did not burst, and thanks for that. Tasty.

Good day! My wife and I bought this miracle (2502). Lived up to expectations 100%. Satisfied - like a worm to a ripe apple! At night, a white base was baked, and in the morning we put a cake according to a recipe from the forum. Let's take a look. The dispenser seemed to work at the level, nothing woke up from dried fruits ahead of time.
First experience
until I found a fotik half a bread as it ate.

Shl. Tell me, who made the currant jam with chili peppers? What is the taste?

immediately decided to bake the simplest bread. according to the recipe from the instructions:
-400gr of wheat flour (used bakery Makfa) weighed on an electronic scale
- 260ml of water (water from a filter with a reverse osmosis membrane)
- 1 tablespoon vegetable oil
- 1 teaspoon of yeast (saf moment poured into the yeast dispenser)
- 1 teaspoon salt
- 1 tablespoon sugar
size M crust color medium

that's what happened, i'm upset


I don't know what to sin on ?!
for yeast?
on the water? - after osmosis, it has a mineralization equal to 18 from the tap 320, at the same time I read here that someone generally bakes on distilled water and everything is fine, its mineralization is <5

Today I bought a Panasonic SD-2500 and at the first attempt to bake bread on a regular short program gave the same result. I wanted to take a picture, but I saw the same picture on the forum, I realized this is my one-to-one case! then, on the advice of members of the forum, I checked the yeast and ... that's the whole point, pumped up - did not climb! tomorrow morning I'll run for fresh!

Ladies and Gentlemen! I would like to note that in subsequent batches the problem with the dispenser has been completely resolved. Panasonic has corrected a constructive error by changing the size of the latch ("beak") of the dispenser Checked with a load of 400g

Hello everyone!!!!
Tell me which BREAD Maker is better to buy: Panasonic SD-2501 or 257?

[korobko]

korobko The only difference is in a larger dispenser and several programs have been added, this is in 2501 Yes, and in length it has become a little longer

In the old models, the bun was stretched in height ...: hi: And in the NEW MODELS, the bread is already more like a BRICK .. What, for example, I like more ... it is more convenient to cut

We began to reduce the amount of yeast to 1 tsp. We do not like the strong smell of yeast ((
Today we are baking Borodinsky (they gave a recipe). Let's see what happens)))

In the old models, the bun was stretched in height ...: hi: And in the NEW MODELS, the bread is already more like a BRICK .. What, for example, I like more ... it is more convenient to cut

This parameter is absolutely the same due to the same buckets. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144607.0

Friends, good day to you! So I walked around the whole Temka, I choose a stove for myself ... I was going to take 257 and then I saw that while I was getting ripe new models came out! I decided on 2502, in this regard, the question is - there is a dispenser for dry yeast in it, and it means that you cannot bake with fresh yeast in it, well, that is, you can't put them in the dispenser? Please, owners of 2502, tell me the answer)))

who cares? Well, you put the "wet" yeast under the flour, just like in the previous models, the stove will start kneading. Well, the dispenser will work idle ... so what? The stove will not refuse to work due to the dispenser being empty

Oops, Rina, thanks for such a quick response! I may not put it quite accurately, I meant not to bother myself with yeast, that's why I would like 2502 so that everything would be automatic! I know that bread does not tolerate negligence, but I still wanted to minimize my meddling in the process (I have three small ones and one of them is a newborn, they are torn apart in parts :)). I'm afraid that I simply cannot cope, but I really want to feed my family with good bread, and not with a store-bought incomprehensible thing (!

[Irish]

Irish, the dispenser is designed specifically for dry yeast, "wet" ones in it can simply stick and will not get into the dough.

It seems to me that a yeast dispenser will not do much to reduce the time spent at the stove. What's with him, what's without him, but you will need to master the recipe, understand the properties of bread dough. With a dispenser, it may take even more time - open it, empty it, pour yeast into it, close it ... (and then wash it as well). And so - I poured a bucket to the bottom of the bucket, when you collect food, flour on top ... about the fact that the water does not come into contact ahead of time - this is how much I "graze" on this forum, I have never seen stories so that water gets to the yeast through the layer wheat flour ...

I use exclusively "wet" yeast and generally try to make them work early - I knead something like a dough on the "pizza" program (200 g flour + 150 g water + yeast), reset the program, add all other products, set the "basic ". So, whatever one may say, but the yeast dispenser (in my opinion) is not the advantage, because of which you need to buy this particular oven model. For example, if it were not for the price issue (and this model is, after all, very expensive), the design would be more important to me, since I do not think that I will ever need a dry yeast dispenser.

My opinion is that a yeast dispenser is a feature designed either for some specific types of bread, or for those who are absolutely sure that nothing will work out without technical bells and whistles.

This parameter is absolutely the same due to the same buckets. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144607.0

I agree, the buckets are the same, but from the bottom, where they are attached, the "leg" (how to say it correctly, I don’t know) the 2500 is higher. in the evening I can take a picture and show.

for agitators, the main issue is the shape of the pin inside buckets. I looked at 2501, "by eye" there the form is the same as in 254-257.

Rina! Big respect to you for a detailed answer! Now in thought between 2500 and 2501 - do I understand correctly that they have a difference in dispensers for fillers (raisins, etc.)? Or is there something else, I just overlooked? Yeah, but the difference in price is significant between 2501 and 2502 ...