Help with choosing a bread maker

Well, let's say, if a Panasonic asked me, I would have put up a bunch of Wishlist for him. And if you need to find flaws in crustin, then I am the first here too
If you ask me what I want more: a crustine or a fancy potbelly stove 2511, then I will be very confused

Very interesting for me programs of previous versions were not included in the crustina - once.
Rye baked goods should still be under "manual" control - two.
The volume of baked goods has been reduced. What's the point in making a small loaf for 5 hours? - three

That is, Panasonic did not make an ideal. I did not combine my best programs with innovative baking solutions. Left the torment of choice. Old versions also remain very interesting, probably so that interest in them also does not fade away and sales do not stop, as Ilona popularly explained such a policy to us

[Ilona]

And they are more likely to make a qualitative update of the previous model than to release an imperfect new model to the market.

Ilona, alas, but it does not always work ... they have already released the latest models of multicooker, and then, after a wave of complaints, they just slammed the whole direction.

Tell me, does this miracle have a dispenser? The idea of ​​making bread at night is very tempting. And I can't imagine delicious bread without nuts and seeds.

[Svetlana]

alas, it doesn't always work ...

SvetlanaI probably needed to clarify: "regarding the line of bread makers", I did not consider information about the multicooker from this manufacturer. Yes, unfortunately, it happens that way, and therefore it is recommended when buying to pay attention to "a good basic (relatively new, but not the latest) model" (c) in order to avoid financial risks. However, I have no complaints about the juicer model.

Tell me, does this miracle have a dispenser?

Ana1which model do you call a miracle? If you are talking about Panasonic SD-ZP2000, then this model does not have a dispenser for raisins and nuts and there is no dispenser for yeast, see the model specification on the official website:

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and a good overview in the video:

.

[Corsica]

Corsica,

which model do you call a miracle?

The one recommended above is Panasonic-SD-ZP2000-Croustina.
Actually, a nut dispenser is one of the main requirements.

Yes, without a dispenser, it’s somehow sad ... I fell asleep and lay down the baiushki, and do not sit and watchmen - when he saws off ...
How strange it is to bookmark food - all at once, yeast and salt with sugar, no?

Actually, a nut dispenser is one of the main requirements

Take 2511.
Panasonic.

How strange it is to bookmark food - all at once, yeast and salt with sugar, no?

When I baked bread with yeast, I put everything together, only in different corners - the bread was perfectly baked and even with stitching.

If I understood correctly, the new SD-ZP2000 stove has a different coating for the bucket and paddle. Quote from offsite:

Bread pan coating Ceramic
*********
Time will tell how it will behave.

suddenly wake up any owner of the Panasik, and even in a semi-conscious state, he quietly babbles: krustina, oh ... krustina

Yes, spayayamooo !!! Don't touch me! I have enough of mine.

🔗

I lubricate with a non-stick,

More details, please. I'm interested.

How strange it is to bookmark food - all at once, yeast and salt with sugar, no?

What's so strange about that? I have been laying like this for 7 years, turn it on and go to sleep. I don't need nuts in bread, but I just need delicious everyday bread. And I have it.

Bread pan coating Ceramic

Earthenware or what?

What is "ceramic"?In short, the main constituent is polyorganosiloxane. The gel is like that. It has only silicon in common with ceramics. And even then not in pure form, but its oxides. SiO.

[Vital]

Vital, well, why did you wake up? there is no sausage, no fish, no ..
If some redheads are not able to check out the awesome novelty, then let them sleep by the battery in an embrace with their beloved old woman 2500. And here people even need dispensers.We actually need progress here))))

Actually, a nut dispenser is one of the main requirements.

Ana1, all the other stoves in one unit. Bread there is like from a bread machine. It is better to bake baguettes not in them, but in the oven.
Therefore, I will write to you like this.
There are two more subdivisions: only automatic ovens and ovens with programming of at least one mode. Now, if you want to do everything only on the machine, in the simplest way to get delicious bread, then look in the direction of my second dream: Panasonic, exclusively of bourgeois origin, the previous series, 2511 or cooler 2522, which for me has a drawback: a loud yeast dispenser ... But it is more sophisticated than 2511-2512.
The domestic 2511 has just fewer programs, well, and Panasonic is the most resistant for years during operation, bread of excellent quality is obtained in the simplest way.

But if you do not plan to use the stove intensively and want programming, then you need to look away from Panasonic. Choose from other manufacturers. There is a very high functionality and also very tasty bread, but the service life lags behind Panasik and automatic programs can also be lame. It is necessary to study the model you like very well from all sides.

[Lena]

LenaBetter come in here and calm the person down. She just panicked. Let him come to us. Panasonic SD-2501. Plain white bread. # 69

[Vital]

Vital, and there actually, I'm afraid, everything is very serious. We have here the topic of choosing a stove and other questions are not raised.
And there is a VERY SERIOUS moment: the bread maker is not a sorceress, the person who buys the stove must be ready to spend his time on it. It won't always be like yours Vital, it turns out: I put it in and immediately the finished result. You yourself used to go shopping and change flour.
The bread maker helps, she is a handy tool, but not a magic fairy who always does everything herself.
The girl there is from London. And in our subject there is another girl who was tortured with English flour. English flour does not always work: I put it in and forgot. She had to adapt well in science, spending time and energy.
And if you bother with Russian black bread in England, but absolutely not having time to study at least an elementary theory on the topic, then even a girl from London will not be able to choose the right flour or she will be too lazy.

Although there is a topic on the choice of ovens, if a person does not want to delve into baking at all, I must warn him that it is possible that buying a bread machine may disappoint him. Especially abroad. There is its own flour, our domestic councils may not work well with the summer.

So explain this to her. I will not be able

[fffuntic]

Girl there from London

fffuntic, Lena, let the girl from London asks, I will tell everything as if in spirit, I will not hide anything that I know

We now have a discount on Crostina. I can hardly control myself so as not to buy a toy. I just want to play around. The most interesting thing is that no one in our family likes neither crust nor oval-shaped bread. Cut the Internet for me.

[fffuntic]

fffuntic, Thank you!

[Sveta]

Sveta, play around and I would be the first to run, I would push everyone. It would be especially interesting to see the degree of roasting of completely rye on it.
For mixed breads of French crunch in the French mode and in our ovens - behind the eyes and baked right on the machine.

[Lena]

Lenayou push me into the abyss! I am also interested in it for rye. I miss a little heat for rye in 2501. Not that crust.

And an oven ... an oven in Europe is an expensive pleasure

you have a potbelly stove with bells and whistles.If only for rye, can you look at a cheaper mulka? Until you really can afford it?
Well, now only for rye bread to buy at the price of a helicopter, a maximum of a loaf of 500 g, is that enough for you?

What's so strange about that? I have been laying like this for 7 years, turn it on and go to sleep.

The fact is that, according to the instructions, we first pour the yeast, then flour and everything else, and only then the liquid phase, and in the video all at once.

yes figs how to pour. Everything depends on the yeast used. If they are water tolerant right away, then there is no problem. But if you pour it like this from a meter from above, it can dust flour and fall on the shadows - there will be fumes.
and in the topic of Panasonic for a long time, whoever wants to, and lays water, both from above and from below. It's just that there is a very solid opinion that the water from below is especially long, at a delayed start - the oil seal will leak more likely. Although, we don't know anyone in the subject, who's panasa leaked

How can flour get on the heating elements, if I pour water into a bucket OUTSIDE the bread machine, and then install it in the HP. You can pour at least from a kilometer.

Well, with this method of bookmarking, I will make the whole kitchen and I myself will be like a flour Santa Claus. In the video, they pour flour, that water is poured personally for me in an inaccessible way.
I pour and pour everything slowly, from small dishes, closer to the bucket.

[Wit]

How can flour get on heating elements

Witwhen the kneading starts - the flour is dusty ...

well, with this bookmarking method

What is this method? I am using the tidiest method in the world! And here I read a lot of thrillers. They put the bucket on the scales and then sift there (hold me seven !!!) sift the flour. And at the same time they manage to do it in such a way that the bucket from the scales never screwed up on the floor. with all its contents. I decided to try to sift the air just a little into an empty bucket, without flour. Gyy, the sieve does not fit, otherwise it would be like in your post above. Apparently they sifted with a mug, which is also called a sieve, but it does not have a sieve, but a chain-link mesh, the cobblestone will pass. Here!

Wit, when the kneading starts - the flour is dusty ...

It is extremely rare and insignificant. After all, I kind of moisten it with water from above, so there is no way for her to walk around. The maximum is sometimes dusty in places along the wall, but below the edges of the bucket somewhere by 2 ... 3 cm. It does not fly out of the bucket.

If it has not yet been paid for and there is an opportunity to hesitate in the choice, then why not 2511?

Has already arrived. Several breads have already been baked and eaten.
Why is this a model? Well, according to the description, I liked it. And the price / quality was fine. And I don't put a lot of yeast anyway (1 scoop per 600 g of flour and 300 ml of water), in the first mode (4 hours) everything works fine.

1 scoop 600 gr. flour and 300 ml. water

abalde! that's the difference in flour. I have 360 ​​ml of liquid for at least 500 g of flour

what? 600 gr. flour and 300 ml. water? have you messed up anything? I thought there was no such torment now. This is a very dense dough, not bread, on any flour known to me now.
Which one do you use?

Flour by weight, from supermarkets is very wet, noticeable when sifting through a sieve. For 500g. - 280/290 ml on average.

abalde! that's the difference in flour. I have 360 ​​ml of liquid for at least 500 g of flour

Yes, all the flour is different. I tried to do it according to the recipe for HP. Of course, the bread turned out, but it was too soft, more like a loaf.

what? 600 gr. flour and 300 ml. water? have you messed up anything? I thought there was no such torment now. This is a very dense dough, not bread, on any flour known to me now.
Which one do you use?

No, I don't confuse anything
We take flour in 25 kg bags. Most often it is Crimean flour, but somehow it was from the Stavropol Territory and from Krasnodar. The dough turns out to be the most ordinary. (I can take a picture tomorrow of the bread that I baked today). I tried to bake it according to the recipe for HP, but the bread turned out to be very soft, more like a roll than bread. I tried to knead pizza dough according to the recipe for HP and also added flour, since it was too liquid.

Flour by weight, from supermarkets is very wet, noticeable when sifting through a sieve. For 500g. - 280/290 ml on average.

You are absolutely right, this is the ratio of liquid and flour that comes out for me.

[AntaKa]

AntaKa,
During the first batch, open the lid and watch and add flour or water as needed.
Flour is now very unstable, even from the same plant, different batches have different moisture and gluten.

There are no problems with makfoy. Threw in and opened the lid when ready
Always good.

I don't know how to insert a photo

[AntaKa]

AntaKa, the forum thread will help you How to insert a photo into your message (here you can practice) and working with the Gallery on the forum Photos for recipes.

[AntaKa]

AntaKa,
During the first batch, open the lid and watch and add flour or water as needed.
Flour is now very unstable, even from the same plant, different batches have different moisture and gluten.

I did this when I got the first hp. With this method, of course, it is easier to track the desired consistency of the dough, but there is a great risk of products getting on the ten. With the new hp, I try to put food in the mold, and only then put the bucket in the hp. Yes, in fact, I have already made sure that the proportions must be observed the same as on the old hp and do not pay attention to the recipe in the instructions.

help you topic forum

Thank you!

[Alex100]

There are no problems with makfoy. Tossed and opened the lid when ready
Always good.

Nothing better than the cheapest Ashanovskaya "every day".



Alex100,

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According to the proven physical and chemical parameters, "Makfa" can only be considered second-grade baking flour or general-purpose flour.
the mass fraction of gluten turned out to be lower than the allowable standard "Makfa" (25%).
The revealed contamination of flour with a potato stick indicates serious violations of technological and sanitary-epidemiological norms and rules at manufacturing enterprises not only of the flour itself, but also of raw materials (wheat grains). According to the statutory regulations, in particular, the GosNIIHP Instructions for the Prevention of Potato Bread Disease in Baking Enterprises (2012), this flour cannot be sold in the retail network, but can be sent for subsequent industrial processing (production of rusks and bread products, pancakes, in the production of rye-wheat bread with preliminary acidifying or antiseptic processing with special preparations, or for livestock feed).

[A citizen]

A citizen, I agree ... for two years now I have not taken MacFoo ... Starooskolskaya or Village motives (general purpose).

[A citizen]

Nothing better than the cheapest Ashanovskaya "every day".
,

A citizen about Ashanovskaya not necessary, 50/50
What kind of bread is obtained from it, a separate conversation
All these links are custom-made, but there is practical experience.
Did you bake a lot on Makfa yourself? my sister is a pastry chef with great experience and common efforts for a long time to draw conclusions for themselves when using various types and varieties of flour. Makfa is out of competition (the only marking you need to look at, on top of the pack)
I took a French trick from the last experiments, did not impress

about Ashanovskaya not necessary, 50/50
What kind of bread is obtained from it, a separate conversation

Nothing worse than makfa.
At first I took makfu for high-quality baking, but for 3-4 years it became with a potato stick.
I thought about a batch - no, I rarely take a pack of shares for a sample, but the entire macfa is infected to this day.

but 3-4 years old she became with a potato stick.

How do you define this?

The topic is relevant and interesting, but we flood however

Makfa can be long-playing, and almost constantly.
It takes time to swell. Then it gets very strong with a bunch of gluten. Therefore, most panasik owners love makfa. She has time to show her strength and quality. And the owners of stoves with short modes will spit.
Personally, I have never had a bad makfa.I just know how to handle her. And I never met a potato stick in it. Normal excellent dough is obtained.

[fffuntic]

fffuntic, Lena, well, I have a Panasonic ... About two years ago it started - the bread bloomed on the third day ... the dough rises poorly ... Sokolnicheskaya, Lentovskaya, Ryazanochka - the flight is normal, but how can you take MacFoo .... And fresh ... marking ... Either for the shares in the five - Dixie - a magnet is specially packaged for some rubbish, or a fake, but the fact is a fact ...

Here it is for you! I bake two or three times a week ...

Our family bread "Darnitsky type" 300 g Makfa + 175 g Rye Tverskaya.
Always successful, tasty, tall. Keeps perfectly 2-3 days. Didn't stay any longer.
Help yourself!

Here is the sliced ​​Bread of the day before yesterday. The smell is great. Taste too.
I have never met a bad Macfa yet.
And the smell and sign of a potato stick. Chur me!

and what is there to argue. We all share our experiences. Apparently, in my region there is one production, packaging or whatever, I don't even want to delve into it. Someone and I have had better luck with makfa than others. And someone brought infected flour. It's like with butter Miller. I really liked it, but I went to visit, and there it is soft, not at all the same as at my house.
It's just that, probably, the verdict should not be immediately put everywhere. Each place has its own toys. We must try and only then decide for ourselves. Products are different everywhere, and even good ones suddenly become bad and vice versa. Nothing is permanent all the time.

Each place has its own toys. We must try and only then decide for ourselves.

Agree.
After all, flour can be different under the Macfa brand ...

what is there to argue

Not. It's not a matter of dispute. I'm just - in defense of my Macfa.
And any info is useful. Is not it so?
We keep our eyes and ears open, but don't overdo it!

Girls, these are concerns ... there are several factories producing each brand and shipping to certain regions. We were apparently out of luck ...

How do you define this?
The topic is relevant and interesting, but we flood however

No laboratories are needed, bread for 2-3 days itself shows whether the flour is contaminated or not, there has been a lot of discussion on this topic.

Makfa can be long-playing, and almost constantly.
It takes time to swell. Then it gets very strong with a bunch of gluten. Therefore, most panasik owners love makfa. She has time to show her strength and quality. And the owners of stoves with short modes will spit.

Due to the coarser grind, which is just about.
Only she also has no strength for a long time - gluten and protein do not correspond to those indicated on the package, as well as GOST.
This is no longer flour, but closer to semolina.

About two years ago, it began - the bread bloomed on the third day ... the dough does not rise well ... Sokolnicheskaya, Lentovskaya, Ryazanochka - the flight is normal, but how can you repay MacFoo ... And fresh ... by labeling ... Whether for stocks in the five - dixie - a magnet specially packed up some rubbish, or a fake, but the fact is the fact ...

Exactly!
Therefore, I basically switched to Ryazan, which has no problems and costs half the price of a slop makfa.

Therefore, I basically switched to Ryazan, which is without problems and costs half the price of a slop makfa.

I did the same. They also like Starooskolskaya, Lentovskaya - good bread comes out ... I gave up MacFoo not because it was really bad, but wondered why it is twice as expensive as the ones listed above, which are two times cheaper and tastes no worse. And Starooskolskaya is even better. At one time, Predportovaya set the tone for us. Uuuuu, how they took her. And then some kind of garbage went: the price was doubled, and the quality was lower than the baseboard. They stopped taking. But the price was not reduced and the quality was not improved.

I quit MacFoo not because it’s really bad, but wondered why it’s twice as expensive

Vital, but we somehow do not.Flour of another brand, the same Belonezhnaya, costs the same as Makfa 84 rubles 2 kg pack ...

Eeee, I take Belonezhnaya in Pyaterochka for a promotion at 49-00. I will take as much as I can take away or take away.