Bread doesn't work in Panasonic

The bread does not rise during baking. Sometimes even a knife that interferes sticks out from above. And yet the flour is not stirred. In the finished bread in the corners of the bottom, ordinary flour. Tell me!

what comes to mind immediately:

1.check if you forgot to put the stirrer on
2. check which yeast you are using. We need those on which it says FAST.

if you are not too lazy to understand - write step by step and in detail what and how you are doing. It cannot be that we would not jointly find the reason for your temporary failures))

I meant the mixer. I just forgot what it's called.

Vitulya, does the agitator spin during kneading? Are you checking, opening?

Most likely yeast does not work and there is a problem with loading products.

Vitulya, let's bake everything together. Choose any cooked recipe, we have a lot of them. Write what we bake and what products you have.
Together we will measure and choose a program. In my opinion, no one has left this site without bread.

It's true - no one left without bread!
At first I also had problems - I also wanted to drag back. And then somehow it "sold out", and I reacted more attentively to the layout of the products and to the "quality" of the products - especially yeast! I liked Altai bakery flour very much, now I'm trying Sokolnicheskaya.
Thanks to the creators of the site!

Vitulya, do not despair, you will succeed! I have the same oven as yours. The first bread also turned out to be very beautiful, then problems arose. It all depends on flour and yeast. Of course, I got my best bread on Macfa. BUT it is very expensive. Through research, we selected the flour: "Kievmlin", much cheaper and an excellent result. Yeast according to the recommendations of members of the forum - saf-moment. But there are also problems with them: for example, for 09.21.07 - excellent, and more recent (for October) are worse. So the baker as a researcher gets a good result through trial and error. But in any case, your bread cannot be compared with store-bought bread. Every baker will confirm this to you. Good luck.

2. check which yeast you are using. We need those on which it says FAST.

Well, that's where in some recipes you need to put partly fast-acting, partly just dry yeast. Today I baked the same bread as the author of the topic, it turned out the same. And I took yeast not fast-acting, but simply dry for baking. It also says simply "dry yeast". In general, I have already found two inaccuracies with the translation in the description, I am baking the second day. Wheat turned out, but rye had to be thrown out.

In my opinion, you have not correctly dealt with yeast. They are used everywhere the same (fast-acting), and these two types are just for different recipes. For quick bread, use the "R" value, and for regular "B". These letters stand for RAPID and BAKE.

In my opinion you have not dealt with yeast correctly. They are used everywhere the same (fast-acting), and these two types are just for different recipes. For quick bread, use the "R" value, and for regular "B". These letters stand for RAPID and BAKE.

This is written in small letters in the note on page 17 - bottom right.
That is, when setting the normal mode - one amount of yeast, with the fast mode - another. There is no link icon in the plate itself, just one line after another - so think about how much and what kind of yeast you need to put!

Greetings.
Saf moment - are there any more ...
Somehow they do not raise this bread at all.
Let them deal with me too.

Saf yeast white-red packaging (there is white-green for pizza and white-yellow for baking) 2 tsp (measured from HP)
further flour 500 gr.
salt in one corner (I put a little less because the first time it was very salty)
sugar to another corner,
sunflower oil
ordinary tap water (I also tried boiled water) 350 ml.
The gingerbread man came out good, everything got mixed up (this is already 3 times)
but he did not rise at all - inside the dough - it was not baked, it did not rise ...
How to fight yeast

Somewhere on the forum they wrote about leftist yeast. Search. There are even packs of right and left in the photo. Maybe that's the reason. In general, there is also yeast: doctor opener, five cooks ... and so on, etc. Everything in such small bags. The main thing is that saf-levure or something like that would not be caught, it is intended for another.

The saf moment for pizza is not suitable at all. The saf-moment for muffin must be diluted in water (it is written on the package) and they are not very good either. You need Saf-moment yeast in red packaging, but they are often counterfeited.

I've done it 5-6 times already - the cake itself turns out fine, but the crust is too thick and tastes like a slightly burnt one. The dough rises perfectly - almost to the lid.
Bread maker Panasonic SD-255.
Baking modes: Diet, baking with raisins.
What could be wrong?
---
A passing question: in the standard instructions for Panasonic, there is only one size in the cake recipe: L. And the bread maker allows you to change it and itself puts it in XL initially. Maybe with the size in the instructions, what error?

Thanks in advance.

I did it 5-6 times already - the cake itself turns out fine, but the crust is too thick and it tastes like a slightly burnt one. The dough rises perfectly - almost to the lid.
Bread maker Panasonic SD-255.
Baking modes: Diet, baking with raisins.
What could be wrong?
---
A passing question: in the standard instructions for Panasonic, there is only one size in the cake recipe: L. And the bread maker allows you to change it and puts it initially in XL. Maybe with the size in the instructions, what error?

Thanks in advance.

Firstly: the stove itself puts what is programmed in it, and you yourself must set the desired size based on the number of products.
Secondly: this topic has already been discussed 100 times: with a large amount of sugar, turn off the stove 15 minutes earlier or look at the color of your crust, maybe another time will come up or put less sugar if you cannot control it.

It can also be baked on the main program with a light crust. It won't be any worse.
In general, this cake on their own program burns for everyone.

The saf moment for pizza is not suitable at all. The saf-moment for baking must be diluted in water (it is written on the package) and they are not very good either. We need Saf-moment yeast in red packaging, but they are often counterfeited.

There is a SAF-moment for baking bread, for pizza, for baking. The bags differ in the color of the packaging, it is written on them for what purpose they are intended.

Here I looked:

SAF-moment - white-red packaging - fast-acting bakery,
SAF-moment - white-yellow packaging - fast-acting bakery for baking,
SAF-moment - white-green packaging - fast-acting bakery for pizza.

Greetings.
Saf moment - are there any more ...
Somehow they do not raise this bread at all.
Let them deal with me too.

Saf yeast white-red packaging (there is white-green for pizza and white-yellow for baking) 2 tsp (measured from HP)
further flour 500 gr.
salt in one corner (I put a little less because the first time it was very salty)
sugar to another corner,
sunflower oil
ordinary tap water (I also tried boiled water) 350 ml.
The gingerbread man came out good, everything got mixed up (this is already 3 times)
but he did not rise at all - inside the dough - not baked, maybe he did not rise ...
How to fight yeast

No need to fight - try Dr. Etker, however, a pack of 7 grams, they are for 0.5 kg of flour, it turns out well both rye and wheat.

maybe your yeast mixed with liquid early? have you tried their yeast from another batch? and what kind of flour? bread may rise poorly due to low-gluten flour. maybe the bread maker is standing in a draft? and you open it all the time? try not to peek after checking the kolobok. but not to get up and bake at all? I don't even know what else to suggest. I did it once - on the fast mode (2 hours), now I just don't bake on it. Experiment, you will succeed! Good luck.

Good day!
Today, according to the main recipe, such a disgrace has turned out, although for the very first time everything worked out, the bread rose, however, up to half, and not like in the wonderful photos here on the site. If not for the site, I would have thought that it should be so.
Attached is a photo of the ugliness and yeast that I use.

In general, a burning desire to take the unit, shove it into the box and hand it back. But the box from him seems to have been thrown away, so I will carry it to the trash heap, if according to other recipes, too, nothing happens.

the yeast is the same as I use, only the action is not written, but maybe you have more recent ones (I have the latest for October). if the yeast was tried from different batches and the result is bad all the time, maybe you really need to carry the unit somewhere.

What flour do you use? it says bakery?

What flour do you use? it says bakery?

I use this flour, baking

Could yeast really be fired? The very first time I mixed them with other Safs in a blue bag, the bread rose to half the mold, but it rose at least! And this time, it’s all nonsense.
On the bag with yeast it is written about some kind of action, you need to erase the protective layer, but I did not find the protective layer on the bag. I bought it in the market.

Maybe fellow countrymen from St. Petersburg will tell you where to buy yeast and which ones?

maybe the yeast is really bad. I also bought it once in the market and it seemed to me that bread was worse on them. I take in the same supermarket. there were no punctures.

yeast is the same as I use, only the action is not written, but maybe you have more recent ones (I have the latest for October

my yeast with stock for August is valid until February 2009. Was there any stock in August 2007 or do I have a 100% fake?

i had yeast for august and had no stock. maybe it's really a fake? buy new ones and try, what if it's all about them? and you take a half teaspoon of yeast, add a little water, flour and see: if they do not play in 10 minutes, then they are bad

In general, a burning desire to take the unit, shove it into the box and hand it back. But the box from him seems to have been thrown away, so I will carry it to the trash heap, if according to other recipes, too, nothing happens.

Throw it out. Just write the exact address and place, I think there will be users who can appreciate the quality of the oven and the products it bakes.
Even the picture shows a lot of water.
Here, what kind of people, baked 2 times and throw out And to deal with the problem?
If I didn’t bake my first 10 or more breads (even worse than in your photo), I might understand your moaning, but the problem is only in you.

Good day!
Today, according to the main recipe, such a disgrace has turned out, although for the very first time everything worked out, the bread rose, however, to half, and not like in the wonderful photos here on the site. If not for the site, I would have thought that it should be so.
Attached is a photo of the ugliness and yeast that I use.

In general, a burning desire to take the unit, shove it into the box and hand it back. But the box from him seems to have been thrown away, so I will carry it to the trash heap, if according to other recipes nothing will work either.

Oh, as I looked, I shuddered! It was the same!
I would venture to offer you the following - pour half a pack of these very yeast on the bottom, as in the photo, then three faceted glasses full of flour, then 1.5 teaspoons of salt, then 3 tablespoons of sugar. sand, then 3 tablespoons of rast. oil and 1 faceted glass of water.If you have sour cream at home, you can use a tablespoon of sour cream. And on mode - sorry, correct - the program is main, - should intensify number 4 will be displayed, BAKE mode, size X, crust - medium.
On this recipe, the stove changed its mind and began to work normally.
If it doesn't work out again ........ Is the scapula well worth it?

Oh, as I looked, I shuddered! It was the same!
I would venture to offer you the following - pour half a pack of these very yeast on the bottom, as in the photo, then three faceted glasses full of flour, then 1.5 teaspoons of salt, then 3 tablespoons of sugar. sand, then 3 tablespoons of rast. oil and 1 faceted glass of water. If you have sour cream at home, you can use a tablespoon of sour cream. And on the baking mode - the number 4, size X, the crust should be activated - medium.
On this recipe, the stove changed its mind and began to work normally.
If it doesn't work out again ........ Is the scapula well worth it?

That's exactly what the photo will look like. What does baking have to do with it? It's not a cupcake. And what about kneading, and proofing?

That's exactly what the photo will look like. What does baking have to do with it? It's not a cupcake. And what about kneading, and proofing?

I was not too lazy, went to the HP - the arrow points to "Main", and on the display - the number 4 - that is, the total cycle time. What kind of cupcakes are you talking about?

Throw it out. Just write the exact address and place, I think there will be users who can appreciate the quality of the oven and the products it bakes.
Even the picture shows a lot of water.
Here, what kind of people, baked 2 times and throw out And to deal with the problem?
If I didn’t bake my first 10 or more breads (even worse than in your photo), I might understand your moaning, but the problem is only in you.

water and everything else exactly according to the recipe.
In general, you have a very constructive message.

The protective layer is a bowl, it is silvery. Wipe it with a cotton swab soaked in perfume, there should be a number under the layer. I have been baking with such yeast since November 20, there were no such punctures.

water and everything else exactly according to the recipe.
In general, you have a very constructive message.

They will not tell you anything more constructive than what is already written in the basics of baking, read it and you will definitely understand everything.
Just a question like yours arises every day and several times. And specifically for this, a whole treatise was written on this subject, but for some reason they do not want to read it, but all sorts of errors and their solutions are collected there.

you take a half teaspoon of yeast, add a little water, flour and see: if they do not start playing after 10 minutes, then they are bad

went bubbles, but the general impression that they are sluggish
I'll try to buy others.

if the yeast is good, they would rise with a cap. then these are bad. buy others, try and be sure to write it turned out or not. we wait.

We need Saf-moment yeast in red packaging, but they are often counterfeited.

Thank you, I found the info on the site:normal PAF-Moment is very small and has a light shade. The fake granules are an order of magnitude larger and themselves noticeably darker. This is the main criterion.

I have a fake I also thought: what interesting granules they began to make. Compared with old ones, but already expired - new ones from the market are larger and darker.

if the yeast is good, they would rise with a cap. then these are bad. buy others, try and be sure to write it turned out or not. we wait.

I will definitely write. Thank you for such a wonderful site, otherwise my husband was already upset. He gave me a bread maker for the New Year, so that I would give him bread instead of a store bake. You need more time manually, so every day will not work out, but here everything should be elementary, as he was told in the store. So I am tormented and angry with the unit - not everything is so elementary. And it turns out yeast is to blame! They did not rise with any cap, so, water, a little slurry with bubbles.
Tomorrow, my husband's chase to buy yeast.

I just always did well with baking by hand, and then suddenly two times in a row like that. I continue to sin on yeast.

So here the instruction is specifically for bread makers, here the yeast should not come into contact with the liquid, just in general, a slightly different technology.

How to distinguish real yeast from fake? The Consumer Torture Division explained:
1. The date of manufacture on this package is easily erased (printed with ink), on a fake one - no (made by printing).

Well, that's it, I definitely have fake yeast Date is printed along with the package itself, it can be seen with the naked eye

Everything, figured out, tomorrow with new strength and new yeast I will experiment further.
The first time I baked according to the main recipe, I put in Saf-Levure and Saf-Moment, because I had to put in both fast-acting yeast and simple yeast. The second time I put in only the fast acting ones, which turned out to be fake. The first time, the bread turned out, but rose only to half the form. The second time it didn't work out at all, see the photo above. Now I will always check the yeast before baking, thanks for the advice!
Here they are in action:

The first time I baked according to the main recipe, I put in Saf-Levure and Saf-Moment, because I had to put in both fast-acting yeast and simple yeast. The second time I put in only the fast acting ones, which turned out to be fake.

Have you still not figured out which yeast and how to put it, or are you just writing about what happened? Read (just in case) again in the instructions on page 17 in the lower right corner in small print the explanation of the yeast.

use only saf moment. or others fast acting (Fermipan, Dr. Walker). and if you bake on a fast mode (rapid), then put not 2, but 3 teaspoons. You don't need any more yeast. True, they write on the forum about the use of saf-levure, and not even dry yeast, but I think you will figure it out later, but for now use fast-acting ones until you get a good result. write what happened.

The first time I baked according to the main recipe, I put in Saf-Levure and Saf-Moment, because I had to put in both fast-acting yeast and simple yeast.

DO NOT need both, you need one of them. The recipe specifies two times the yeast so you can choose how much to put it, depending on which one you use!

[natalka]

DO NOT need both, you need one of them. The recipe specifies two times the yeast so you can choose how much to put it, depending on which one you use!

The instructions indicate the amount of yeast for FAST mode R (no temperature equalization) and for NORMAL mode B (with equalization). natalka, already gave a link to page 17 (below in small print) instructions.
The amount of Levure and Moment yeast is the same for any recipe. 1 tsp Levure = 1 tsp Moment

you speak wrong. Do not choose yeast depending on quick baking or regular baking (4 hours), but their quantity. if the fast mode - then 3 spoons (because in a short time you need more yeast to raise the dough) or 2 tablespoons if the normal mode (4 hours).

DO NOT need both, you need one of them. The recipe specifies two times the yeast so you can choose how much to put it, depending on which one you use!

the description is clear for telepaths: WHERE is it said that either those or those? In ordinary white bread, two types of yeast are indicated, and in ordinary white bread with raisins, only one "dry yeast" is indicated.

Have you still not figured out which yeast and how to put it, or are you just writing about what happened? Read (just in case) again in the instructions on page 17 in the lower right corner in small print the explanation of the yeast.

I read the explanation, of course. I just never saw yeast "for ordinary baking" on sale. Either fast-acting saf-moment or live yeast is sold as a brick.When I saw Levure I was happy: "here they are! Not fast-acting for ordinary baking", but here they write that they cannot be put into a bread machine.
Oh, if I baked with my hands, I wouldn't bother with yeast at all.

[natalka]

The instructions indicate the amount of yeast for FAST mode R (no temperature equalization) and for NORMAL mode B (with equalization). natalka, already gave a link to page 17 (below in small print) instructions.
The amount of Levure and Moment yeast is the same for any recipe. 1 tsp Levure = 1 tsp Moment

it says "yeast-B: for regular baking"
I understood it as "putting yeast in for regular baking". In general, the description is not very informative, was it really difficult to write "for the usual baking mode".
Another super-pearl translation on page 8 "the spatula is loosely installed, but it should touch the bottom of the bread pan." Does it touch the bottom of anyone? I still have 2-3 mm to the bottom.

Oh, if I baked with my hands, I wouldn't bother with yeast at all.

Yes, and here you do not need to bother) you just need to understand why it is. Look - yeast (fast-acting) starts to work on contact with water. In Panasonic, at first, the temperature of all components is equalized for about an hour. If you wet the yeast right away, it will start working. Therefore, we hide them under flour and pour water carefully on top.
You can use ordinary non-dry yeast, but which is sold in briquettes. Only here it will be more difficult to calculate the time when they can be diluted with water (since they need time to start working). Many here on the forum wrote that they use just such. It's just harder. Therefore, the manufacturers of bread makers recommend not to bother with time calculations, but to use high-speed ones.