Bread does not work in Panasonic

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

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

Panasonic bread makers have differences in operation 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 the "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, which 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, that is, the first experience with the 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 chapter Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention The rule of the kolobok

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 maker are suitable for ALL MODELS of bread makers.

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.

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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 user to whom you are expressing gratitude. Such gratitude will last forever.

P.P.S. HUGE PLEASE FOR NEWBIES TO PAY ATTENTION TO THE FOLLOWING INFORMATION. Most members of the forum read threads, notifications of new replies in which come to the mail (that is, those where these members of the forum have written something at least once). And there are no notifications about new themes!
THEREFORE, CREATING NEW TOPICS FROM "ZERO" IS SENSE - YOU RISK OF NOT RECEIVING ANSWERS ON TIME OR EVEN AT ALL!

IN THE SECTION ON PANASONICS, THERE ARE TOPICS COVERING 99.9% OF QUESTIONS ARISING DURING THE OPERATION OF BAKERY. PLEASE ASK, CONTACT IN ALREADY EXISTING TOPICS !!!


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Instruction manuals in vector format can be downloaded here:

Operating instructions for SD-2501 and SD-2500:
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SD-ZB2502 Operating Instructions:
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Here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

and here Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Moderator
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When I bought my stove, all my bread turned out like this, more or less baked, but was surrounded by a thick layer of flour. Imagine: I thought that it was necessary, although I did not like it, then I found this forum (after 2 months of such browsing) and ... after that this did not happen.Firstly: it is necessary to accurately measure the ingredients, and, secondly: be sure to control the process, and do not be afraid to rake the flour with a spatula during kneading (very carefully so as not to damage the spatula). And good luck.
R.S. And read the topics carefully, and you will quickly learn everything, no one has yet left here without being taught

ABOUT! and for some reason I thought that the lid should not be opened ... well, okay, let's assume that I’ll collect flour from the walls as one less problem

although about the amount of water and flour - I strictly follow the recipe from the book for the stove. there is a measuring glass, everything seems to be in grams. I put as much as it is written. maybe the flour is really too dense, I didn't sift it before baking.

yeast can be to blame too? how to understand if they are of poor quality?
I'll come home, I will consider them properly!

The first suspicion always falls on yeast.
After all, this is a capricious product, quickly deteriorating.
Once I bought some incomprehensible ones in a green bag, so nothing worked on them

although about the amount of water and flour - I strictly follow the recipe from the book for the stove. there is a measuring glass, everything seems to be in grams. I put as much as it is written. maybe the flour is really too dense, I didn't sift it before baking.

Is it possible in more detail? That is, according to the recipe, for example, you need to take 500g. flour. Choose a measuring cup and first measure up to the 300 mark (the maximum mark is 255 models), pour it out, and then pour more flour into the same glass, up to the 200 mark? Am I getting it right?
In this case, you are doing it completely wrong. Cup marks show ml. water, and do not correspond to grams at all. Buy a scale and do not suffer.

what a damn I'm stupid! exactly, I do so, in a measuring glass. if the recipe is not milliliters, but grams, then I got into a puddle!

I had a glass somewhere where flour was applied and all other nonsense in grams, I will use it

just to correctly measure the weight in such measuring cups, when pouring flour, the glass must be shaken several times

[foxtrader]

Hmm foxtrader, yes you are just a genius ... I could not even think that people can measure grams in milliliters And then they also say that their "bread maker does not bake, can it be handed over to the service?" Leila, do not be offended. There are just a lot of newcomers who are too lazy to read "the basics of baking", where everything is written three hundred times, and questions of the same type appear every day ...

[lelia]

lelia, I would still advise you to buy a scale. I myself have such measuring glasses, with different notches, both for flour and for sugar, etc. So, as it turned out, not all of them coincide in divisions. Who's lying, hell knows

So I also have a problem with all these translations in milliliters-grams. There are so many superb recipes, but I can't try them, because the ingredients are given in cups. People do not always even indicate how many ml are in their cup, since how can you bake something according to such a recipe, but you really want to ...

And in general, IMHO, you should always indicate flour in grams, it can be wet, dry, fresh, stale, etc.

The formation of dough and baking of bread in each specific situation can be influenced by:

- type of flour - premium, bakery, etc.
- properties of flour (different flour absorbs moisture in different ways)
- gluten content in flour
- flour moisture (the amount of added water depends on this)
- the presence of various additives in flour (and each country has its own) From the book "Professional baking" by Paula Figoni (USA) I read: "Bread flour can be bleached or unbleached. Sometimes malted barley flour is added to it to speed up the fermentation process and improve the quality of the dough. "This word" sometimes "means that it is not regular, and it is not known from what flour you are making bread today.
- the amount of flour - only wheat or a mixture with other types.
- the amount of water (the ability of most varieties of flour to absorb water is estimated at 50-65%. This means that 450 grams of flour absorbs from 225 to 290 grams of water)
- water hardness, pH level.Paula Figoni (American confectionery expert) has information that dough cooked in soft water is often flabby and sticky. Yeast dough, cooked in hard water, turns out to be strong and elastic. Ideally, the water for baking bread should be neither too soft nor too hard.
- dough temperature
- temperature inside the stove
- indoor and outdoor temperature - if over 27 *, baking is transferred to the evening or night, or you need to take water from the refrigerator.
- humidity in the room means less water is needed in the dough
- 6 components of bread dough - flour, water, yeast, salt, sugar, butter and their replacement with milk, etc. their quantity and quality.
- fiber, bran - take more water when it swells in the dough
- the presence of fruits, seeds, spices, etc. If the fruits are wet, they will add water, if completely dry, on the contrary, they will be taken away. In general, all additives are recommended to first pour over with water, rinse, dry, then roll in flour, and only then add to the dough. Why are the dried fruits and candied fruits in the finished bread soft, although you laid them dry, because they took the water from the dough intended for the swelling of gluten (50-65% of the flour weight) and swelled themselves, became soft and edible in the finished bread.

And this is not all the factors that affect the dough and baked goods.

Those who have baked bread for a long time know this from their own practice and observations of baking.
Never save the day, neither water, nor yeast, nor other ingredients, if bread is baked from durum flour. We know that sometimes everything is measured correctly, but the bun asks for more flour - why? - that's right, the humidity is high today (in some countries, or in the rain), you can still give examples.

Therefore, my position, and I will never tire of repeating this, is the correct formation of the structure and control of the wheat bun, add something, subtract something during kneading, and control the bun, regardless of the amount of prepared ingredients for the bread. Only recipes that are baked many times turn out well once, where the "hand is already full", and even then all the same sometimes you have to adjust.

Well, rye bread is a separate song, and its own special rules for the formation of a rye bun, its own rules for playing the dough.

And for beginners, and for us, too, it seems to me, it is necessary to start baking by inspecting the ingredients, "making inquiries" about what we have at hand today, in what state, what properties they have, how much, what temperature is "overboard" etc.
And yet, it is imperative to pay attention to the country in which we live (we bake bread), since different countries produce ingredients for bread that are different in composition, properties and processing, in particular flour.
And these factors, and many others, you just need to remember, write down, etc. and know what you can face with the next baking of bread, and not always only yeast and their amount can affect the fallen dome.
The most important thing, in my opinion, is adherence to the technology of forming the correct dough (kolobok) from the ingredients you have chosen in the recipe and the conditions for baking bread.

Success, everyone!

Your Admin!

And in general, IMHO, you should always indicate flour in grams, it can be wet, dry, fresh, stale, etc.

On the contrary, I don’t like in grams, well, I don’t have weights, but according to the recipe you can determine (not always, of course) what kind of bread baker a person, a cat has. suggests a recipe: usually at the bottom of the postscript is A, the glasses are basically the same. IMHO + - 10gr is one thing, but when it is more difficult to transfer grams into glasses.

On the contrary, I don’t like in grams, well, I don’t have weights, but according to the recipe you can determine (not always, of course) what kind of bread baker a person, a cat has. suggests a recipe: usually at the bottom of the postscript is A, the glasses are basically the same. IMHO + - 10gr is one thing, but when it is more difficult to transfer grams into glasses.

Translate, do not translate, you still will not get away from the factors I described in No. 18. Only - kolobok !!!

My scales are lying. I haven't bought a new one yet.For now, it's also more convenient for me to measure flour with glasses. What kind of glass I have indicated in my "postscript", I hope this will help those who want to bake the same
PS. I’ll tell you a secret I don’t sift the flour and it seems that my bread doesn’t suffer from this

PS. I’ll tell you a secret I don’t sift the flour and it seems that my bread doesn’t suffer from this
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I always sift flour and advise everyone to do it. Several times in the flour came across bugs and worms.

well, exactly! I looked at the ratio of milliliters and flour weight on a measuring cup - it is almost 2 times different! that is, I put in 2 times less flour! horror !!!
But good people would not have suggested - I would not have been able to understand the problem for a long time.
Thank you.
I will try again on the weekend, taking into account the information received

Translate, do not translate, you still will not get away from the factors I described in No. 18. Only - kolobok !!!

I completely agree, and I am doing so, I am waiting for this kolobok as a dear one. I don't like to sprinkle, however, in addition, especially pouring water, it sprinkles great, I hope it will be less and less frequent.

Oh girls !! I've been standing at the bread machine for a day (I bought the current) the first two bread were lumpy, I already had time to get upset and regret the new purchase .. Thank you, Admin !!! I went to the site and read about the most basic in baking bread, "the dough must be a kolobok" !!!!!!!!!!! and there is!!!!
poured flour, so that the dough would not reach for the fingers !!
The third "Pancake_Khlebushek turned out to be excellent !!, so the fourth was loaded, and the top was sprinkled with crisp pepper leaves, they squeezed out badly, (soaked in water), the top fell off. So I want to learn all the intricacies of delicious bread! With additives! Here I dream of baking rye tomorrow, today. , (the loaf will end baking) I will cook jam !!

lelia, I am not a magician, I am learning in bakery, I have no time to read the basics of baking, I went to the site and looked at all my problems that I have during the process, they all have the same ones !! I had a situation like yours this morning !! poured flour, helped with a spatula, The most important thing is to help the formation of this universal favorite. ___ .. BOX ...
It is very convenient for me to read the forum, when there is a problem in baking, there is an answer and advice to any question and problem .. Yes, it is clear that many have achieved "Aerobatics" in baking !. so I also had the patience to get mastery in this so interesting lesson !!. Today I was convinced myself how baking depends on moisture and flour quality !! .. But again !! .. It all comes down to the formation of a kolobok .. As soon as you make friends with him, and he starts to appear more and more often .. Everything, test term in this process is coming to an end. Do not be discouraged, I wish you all patience and curiosity .. Human curiosity is the quality that leads us to great achievements

Well done, I understood everything correctly about the bun! Forward!
Only there is a but.
A wheat ball is different from a rye one. A rye bun is also different depending on the desired crumb - hard, medium, soft, porous, leavened, yeast-based, etc.
All this must be taken into account when baking. Rye bread is more difficult to bake.

Good luck!

Today I bought KHP without the rye bread program. I've been reading the forum for more than an hour and I'm terrified! I thought I'd buy HP and that's it - get delicious bread without much effort, but it turned out that in order to bake rye bread, you need to know a lot. Tell me in more detail if I can bake such bread on Panas254 (without the rye bread mode), and if you can share your experience, I'm even afraid to get new HP and boxes. Thank you!

[Tanettaa]

Tanettaa start baking with plain wheat bread, and then, after understanding the basics of baking and the operation of a bread maker, move on to more complex recipes. Otherwise, you cannot avoid disappointment. Black (rye) bread can also be baked on the Basic program.
And take out the bread maker and try the oven, you bought it for this!

Are you sure there is no rye bread baking program? Maybe they just called her something different? In modern stoves, this simply should not be. By the way, in my opinion, there is a GLUTEN-FREE baking program in it. Look at the recipes, it seems to me that it is she who is intended for baking rye bread and the like. These breads, as a rule, add panifarin aka agram aka GLUTEN.

I didn't have such a program in LG either. But yeast rye turned out amazingly in the "main" mode.

In ordinary yeast rye, not pure rye, but mixed with wheat flour (like a regular "brick" from a store), in my opinion, there is nothing complicated. You also put flour in a bucket and turn on a suitable program. When finished, take out your rye
Tanettaa, what kind of stove do you have? In mine, too, there is no "rye" program and this does not mean at all that there is no rye recipe in the instructions for this stove.

Rye, Gluten Free, Whole Grain - these are all programs with half an hour preheating, they are just right for rye bread. although, in principle, it is possible to bake in the main mode. in any case, it is best to take products at room temperature for bread, and the liquid can even be slightly warmed up (but without fanaticism!)

Can you please tell me I have Pana 255, after what time does the kneading start so that you can look at the bun?

if you do not leave the kitchen, determine by the sound when the kneading will begin. in about 10 minutes, look at your klobok
and you don't need to sift the flour if you are lazy. the essence of sifting is in saturating flour with oxygen and sifting out foreign objects (bugs, threads, etc.). the bread will be a little more airy (I think so)

[can i get on Panas254]

Today I bought KHP without the rye bread program. I've been reading the forum for more than an hour and I'm terrified! I thought I'd buy HP and that's it - get delicious bread without much effort, but it turned out that in order to bake rye bread, you need to know a lot. Tell us in more detail, can i get on Panas254 (without the rye bread mode) bake such bread, and if you can share your experience, I'm even afraid to get new HP and boxes. Thank you!

HOORAY! HOORAY! HOORAY! arrived in our regiment !!!! Feel free to get out of the box and start with "French Bread", and then ...
At 254 I even got whole rye bread - really, really, the first time I baked it in the "Diet" mode, and the second time, having become impudent, I baked it in the "Basic" mode.

Dear members of the forum! Intending to buy HP, I got to your site, and as a result I bought a slow cooker (and "put" almost all my friends on it) and a yogurt maker. I am very satisfied, I can’t imagine my life without a multicooker - I am immensely grateful! But it was also HP's turn. After reading the forum and taking into account my love for the multicooker, I bought a Panasonic 255, although I was inclined earlier to little Delongy 75 or Moulinex 2000. But I can’t boast of great success. I tried to cope myself, reading the forum, but still had to ask for help. I baked 3 times: bread with bran from the recipe book (wheat + rye flour + bran) - the tip came out fallen, the bread is sticky, not very baked, oat bread according to the Dentist recipe (I replaced half of the flour with 2 grade flour, as advised in your discussion ) - the bread rose a little, the top did not even quite even out, came out dense and sticky. Since I bake after work (I don't want to postpone it until the weekend), I put it on the timer and can't control the bun. The only thing that came out (compared to the rest) was a cake according to the recipe for HP (this is not even taking into account the fact that I forgot to put butter). Yeast in all cases is the same (Otter), so that is not the point (the cake has risen well), I sift the flour, as if I measure everything. Yes, and in all cases it turned out to be too hard, in my opinion, the crust (on all sides), although the bread cools under a towel

Sveta, start your friendship with the 255th with the simplest recipes from the HP book. Since there is no way to control the bun, fill your hand on bread without bran, rye flour, oatmeal. And everything will work out!

The problem is that we practically do not eat white bread, but only gray, black, with bran. I bought all kinds of flour: and the highest grade, and 1st, and 2nd, and rye, and bran, and germs. I already have thoughts that maybe it was still worth buying another HP, simpler, or, in general, my hands do not grow so much

The point in this case is not the HP model. Until you see that the bun rolls up according to a specific recipe, that is, the correct flour-liquid ratio is observed, baking this recipe on a timer is a gamble.
This is even more true in relation to recipes that include all kinds of fillers, such as bran. In addition, different flours absorb liquid in their own way.
Simply put, at the first baking, there should be control over the batch.

Bread made from rye flour is always dense and sticky. If you want more airy bread, add gluten - Panifarin. In wheat flour (baking) it is enough, but in others it is little or not at all.

Please tell me if rye flour is used in combination with wheat flour (no less than 50:50, for example), is panafirin also needed? I'm from Kiev, I haven't found him yet. And another question, if at first control of the kolobok is necessary, maybe it is worth using the fast mode? I don't want to bake only on weekends! Is it possible to replace wheat flour with 1st or 2nd grade in recipes?

Sveta, it is possible without Panifarin (I do not use it), although I bake rye from 400g. rye and 200gr. wheat flour, but the bread is not too high and dense, a little sticky. But I just like this rye, as I used to be and so with sourness.
Fast mode is not the best option. The bread will always be inferior in quality. You can replace flour.

Please tell me if rye flour is used in combination with wheat flour (no less than 50:50, for example), is panafirin also needed? I'm from Kiev, I haven't found him yet. And another question, if at first control of the kolobok is necessary, maybe it is worth using the fast mode? I don't want to bake only on weekends! Is it possible to replace wheat flour with 1st or 2nd grade in recipes?

Try to grow the sourdough, if not, then the best way out, for example, for myself, I found - turn it off after kneading and leave it for several hours, you can knead it in the morning (on "Pizza") and leave it before you come home from work, should get up. Or at night, and bake in the morning (1 hour)
The last time (due to the cold snap) I lay for 12 hours and, nevertheless, got up
And I also replace half of the liquid with kefir or kvass (natural) so it ferments better, only if the kefir is thick, a little more water will need to be added.

Did I understand correctly: for a better rise of the rye dough, it is necessary to put on the Pizza mode from the night (then turn it off or let it be heated?) And in the morning put "Only baking" for an hour? + adding kefir in the recipe?

absolutely right! I'm just going to knead the dough tonight, and tomorrow morning I'll bake
but I do not advise the fast mode - it needs more yeast, and the result is lame compared to the usual, long, mode ...
Try all-wheat breads first, no bran or rye flour added. decide on a bun on wheat bread. and then feel free to experiment with other varieties of flour!

Thank you ! I'll try! And knead the dough in the Pizza mode?

maybe yes. I have this mode "dough", lasting 90 minutes. knead for about half an hour and an hour for proofing. this hour is just needed to warm up the stove a little. I would not open the stove after kneading, until morning - so that the heat does not go away

Thank you ! I'll try! And knead the dough in the Pizza mode?

If it will take longer for the "Dough" mode, if there is time, why not (only you need to control the bun, keep in mind that in rye it should not be tight - soft when it rolls - whatever the tail would be ... I don't know, is it clear)

And after the Dough program is over, turn off the HP or let it be turned on until the morning, before baking (like heating?

and you will not have this heating - read the instructions carefully. the heating mode is automatically turned on after baking ... although the stoves are different ...
I'll just turn it off - the heat will still remain

After the program, the HP dough can be left on. Let it stand and blink a red light, reminding you of the upcoming baking.

Fast bread was baked only 2 times, both times it turned out. But I don't want to anymore. "Normal" always tastes better than "high-speed".

And after the Dough program is over, turn off the HP or let it be turned on until the morning, before baking (like heating?

I have it turned on first, and when I go to sleep, I turn it off. This function does not last that long.

I made Darnitsky bread on kefir (from a collection of recipes) on the advice of experienced members of the forum in two stages: dough in the evening (main mode), in the morning - baking. Left to cool, not cut yet. But the top is flat, not the dome - is that correct? I controlled the gingerbread man (I tried, added a little flour, but the dough was still sticky (although, it seems, they warned about this on the forum). In the evening I will cut it and take a look.
Another question arose: if before baking you want to grease the top and sprinkle it with something, when to do it? It seems that during the rise of the dough and baking, you cannot open the oven so that the dough does not fall off. When then?

I also can't have a big dome, but the bread is high enough.
brushing and powdering - a few minutes before baking (you need to look at the program - in different modes, these are different times). don't worry, the dough won't fall

I made Darnitsky bread on kefir (from a collection of recipes) on the advice of experienced members of the forum in two stages: dough in the evening (main mode), in the morning - baking. Left to cool, not cut yet. But the top is flat, not the dome - is that correct? I controlled the gingerbread man (I tried, added a little flour, but the dough was still sticky (although, it seems, they warned about this on the forum).
Another question arose: if before baking you want to grease the top and sprinkle it with something, when to do it? It seems that during the rise of the dough and baking, you cannot open the oven so that the dough does not fall off. When then?

And I, by the way, in general, the lid of a rye is always flat, when not cracked
And you can open the stove, quickly anoint and close it.

thanks a lot for the answers! and baking in two stages (dough + baking) is used only for black bread, or does it make sense to use it, for example, instead of a delayed start (dough in the morning, bread in the evening and vice versa)?