Bread does not work in Panasonic

[olga333]

olga333How did you measure flour?

The flour was measured with scales, the roof was flat.

[sugar]

Now we look at the recipe and read these instructions Admin

There are two ways to activate yeast:
composition: flour, water, sugar, yeast
composition: water, sugar, yeast

As a result of the action of the embedded components in the dough, the action of yeast, salt, Sahara the dough is saturated with oxygen bubbles from the air.
Thanks to these bubbles, increasing in size and trying to rise up, the dough "swells" in volume and becomes elastic. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0

The question in the book: where is the sugar?

If you just forgot to indicate, then check the yeast. Activate them and see what happens.

According to the recipe, a little more water, literally 1 tbsp. l. - I think it's not very scary. Not clear 1 tbsp. l. oil - how much will it be? With a big top, it's almost like 2 tbsp. l., it could affect the amount of liquid.
And do not forget about hot weather, and the temperature of the dough during proofing, it should also be 26-28 * С.
Now the dough should not be allowed to stand for a long time - it will endure and may fall off during baking and even during prolonged (and not very) very warm proofing. What program was the bread baked on?

We read:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
9 tips for baking bread in the summer from Manuel Cortés https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160082.0

The bread was baked in French, the recipe was taken from the instructions for this production. The temperature in the kitchen is 24-25C.

[olga333]

Exactly, there is no sugar in the French recipe. And there was always good bread. I didn't cook this often. Can Admin explain why yeast is activated even without sugar? Or the link will give. For some reason, everywhere a spoonful of sugar is needed for yeast.

olga333, have you tested yeast? I had to discard and replace.

Can Admin explain why yeast is activated even without sugar? Or the link will give. For some reason, everywhere a spoonful of sugar is needed for yeast.

No, not everywhere bread dough can be baked without sugar, and it will be delicious. Nowadays yeast is often released as a potent yeast that can quickly raise the dough and without sugar.
A small amount of sugar has a good effect on the dough, promotes the Maillard reaction, that is, browning the crust of bread, for color, and does not give sweetness.
Salt helps to strengthen the gluten strands in the dough.

Read here: The main components of bread dough and their effect on the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0

Thanks, Admin.

Hello to all bakers. I decided to share my failure. I love making bread from Elena Bo on the fast mode, which is with semolina. Everything has been worked out there for a long time. But here the other day there was a heat, and I already, out of habit, for baking in this mode, poured 20 degrees of water. And - my dough, apparently, overheated during kneading. It looked like this at the end - like a dough))
I knew right away that it smelled like kerosene, but I left it to bake. The result is something inedible, though beautiful to look at.
I made a conclusion for myself - the water temperature also needs to be checked, depending on the season))))

As Admin wrote above, in the heat it is necessary to carefully control the temperature of the dough at all stages.

Good day! I've been baking bread for 2.5 years (Panasonic 2500), I stopped buying it in the store. But all this summer I have continuous problems with bread - it turns out a clumsy "brick" with a pale roof on all proven recipes. Last summer there was a similar story, but it was not so hot. I began to sin on the fact that there is a large overconsumption of electricity due to the operation of air conditioners and therefore the oven does not pick up the required temperature for baking. Then I decided that my stove was junk. I found this page today. And how do you know the t test without a thermometer?

And how do you know the t test without a thermometer?

No way

No way

Yes, straight, really, really! Yes, you can put a regular thermometer in the dough and you will be 42 with a cap. A meat thermometer can be used.In standby mode, he regularly shows me the room (more precisely, the kitchen) temperature.
And this summer I pulled out a brick once. The truth is quite edible. I replaced the yeast and everything went the way.

Yes, you can put a regular thermometer in the dough and you will be 42 with a cap.

He's a thermometer, of course, not a thermometer. A new word in physics and philology ...

I got it ... Sorry, Galya!

And I have a problem. I began to notice that in the very middle inside the loaf M according to program 01 was damp. Panasonic 2500. Medium or dark crust. Loaf shape and size are normal.

Wheat flour, premium grade ............ 400 gr (electric scales)
Salt.................... ............... 1 tsp. (Measured, included)
Sugar................... .............. 1 tbsp. l. (measured, included)
Sunflower. oil................... ..1 Art. l. (measured, included)
Water.................... .................240...2 60 ml. Does not affect the result
SAF yeast moment .............. 1 tsp. (Measured, included)
or
Pressed yeast ............ .8 gr. Does not affect the result.

[Wit]

Wit, Change yeast and flour.

Vit, Change yeast and flour.

Sasha, I used different yeast, but flour ... h-yeah ... Thank you, Sasha, I'll try.

Recipe "bread on kvass", program 9. This is such a monster today. The taste is normal, heavy, well, there is almost half of rye flour. But why can this be the appearance? I did everything as usual, the flour was the same, I baked it the day before yesterday, the yeast was also the same bag, everything was OK. Please help with advice.

Bast1nda, I don’t know what your HP is ... You didn’t pay attention to the temperature in the room?
On my HP Panasonic 2502, I had to change the ratio of wheat and rye flour
in the direction of increasing wheat - this is the first.
Second - read and watch the video - rule
bun for rye flour.
Third - help a little with a spatula when kneading.
Baked on 07 Rye mode:
Temperature equalization 45 min - 60 min
Kneading - about 10 minutes
Ascent - 1 hour 20 min - 1 hour 35 min
Baking - 1 hour
Total time - 3 hours 30 minutes.
When I baked according to a recipe from the site, of course there was no such nightmare,
the bread was tasty, but the loaf was heavy and the crust was thick and "wooden".
After starting to bake according to the recipe, but took 2/3 of the ingredients.
Wheat flour 250 g.
Rye flour 123 g.
Panifarin 1 tbsp. l.
Salt 1 tsp
Sugar 1 tbsp. l.
Cumin 0.7 tbsp l.
Kvass from fermented rye malt 240 ml.
Yeast 1.3 tsp

Here is such a monster today.

Did you like the bread?
I don’t know what program number 9 is, but by the outward appearance of the "monster" it is clear that either there is not enough water, or there is a lot of yeast, or "thermonuclear" yeast. Play with these components and the problem will disappear.

or there is not enough water, or there is a lot of yeast, or "thermonuclear" yeast

Thanks for your feedback. I sin on little water. Since the flour was both tested, I did not change the yeast either. The stove worked fine, as it turned without tension. I have a Panasonic 2512. I try recipes, I did this one for the first time. So I thought, maybe a monstrous appearance will tell connoisseurs about my mistakes. The bread tastes normal, the crust is, yes, a little thick. I will add water next time. The recipe actually contains 400 ml. kvass! This is the name of naturally fermented kvass bread. Maybe I had some kind of kvass wrong)))))?

I don’t know what your HP is ... You didn’t pay attention to the temperature in the room?

The temperature is normal as usual. Oven Panasonic 2512. I will try to change the proportions of flour, I will play with water a little more. But bread with rye flour (a lot of it) is probably not my strong point, in 4 years you can count the normal on the fingers, then one thing, then the other is not so.

But bread with rye flour (a lot of it) is probably not my strong point, in 4 years you can count the normal on the fingers, then one thing, then the other is not so.

A similar situation! From the book of recipes for HP Rye custard began to turn out great
only a decrease in rye and an increase in wheat flour.

by the outward appearance of the "monster" it is clear that either there is not enough water, or there is a lot of yeast, or the "thermonuclear" yeast. Play with these components and the problem will disappear.

Thank you very much! I knew that this barbed lid would say something to a knowledgeable person! Plus 10 ml of water corrected the situation completely! It's winter, it's dry at home, here's the flour and a little odd. Happy holiday 2015!

Today I tried to make black bread according to program 9 (oven 2512)

For some reason, he did not rise well - the bun expanded to the walls, but the bread itself eventually took only half a bucket (but at least 2/3 is needed), and the stains from the kneading remained on the lid. Well, the dough is heavy and damp in the center, perhaps a little not baked, although it may still cool ...
What could be?

Differences - I used a regular spatula instead of a black one (it was a day to get it out, and it seemed like people were writing that they were doing that, at first it didn't mix very well, but I helped him with a spoon, then I started to stir it) and malt - 2 tablespoons of dry just into flour (asked at work with a friend, he does just that and brings - delicious)
Flour and yeast are exactly normal - I made white chl yesterday, got up so that I got out of the bucket.
Maybe there is a lot of yeast on the contrary? Or is there not enough water - it interfered heavily, although it seems like the black dough should be liquid?

We wrote above that by reducing rye flour, they achieved a good result. I, too, do not make rye breads until I figured out why. More precisely, I drew conclusions, but did not fill my hand. In my case (photo and post above on the same page) there is little water. But while I'm training too, the rye in my performance does not make me happy, except for the diaper nickel, so I get it perfectly, and in any bread maker.

He baked the first bread before the New Year, according to the first program, the very first recipe, from wheat flour, size M - 400g, then he began to add wheat bran, 300 + 100, then increased the size and introduced rye -
300 + 100 + 100 (everything else is the same as in the recipe for "whole grain flour" according to program 2) - the bread turned out darker and darker, and the last one made this 200 + 200 + 100, the bread turned out to be fragrant, dark (I I began to put a dark crust on two, but I take it out 10 minutes earlier so that it would not fry too much), like an ordinary Darnitsky, somewhat lighter, I really liked it! The only thing I don’t understand yet is, maybe there’s not enough yeast for him in this program (I put 500g as in the recipe 3/4 tsp) the top is poorly raised, the roof is almost even ...?! In the middle there is excellent porous bread, and the top is flat! True, it is with dark bread and in the store is not high! Has anyone done something like this, how is it? The complete final L was like this:
- wheat flour 200g
- wheat bran flour 200g
- rye bran flour 100g
- sugar 1.5 tbsp
- vegetable oil 1.5 tablespoons
- salt 1.5 tsp
- water 330
- dry yeast SAF MOMENT 3 / 4hl
This is the composition and, by the way, what kind of mixer should I interfere with, I interfered with the usual smooth one, or maybe I needed a toothy one?

Good evening. I'm not a very experienced baker yet, HP Panasonic sd-2501. While baking bread with yeast, I have never had a bad result, always excellent bread. But when I began to play with leaven, difficulties arose. How many I read on the forum are advised to mix everything in the pizza mode, to take out the scapula, select program 08 (French bread 6 hours) with time stitching. Anyway, I didn't get what I want. I decided to do it differently, all the ingredients in a bucket, program 18 (French bread 3 h 35 min), it ended, leave the dough to rise in the HP, after 2.5 hours it rises very well to the top of the bucket, I turn on program 12 (baking) I choose a time of 55 minutes on it, if I want a fried crust, then set the time for more. This is how I make bread with sourdough.

Good day. I'm also a beginner. I accidentally visited this site. I immediately bought HP and now I bake it every day. Three weeks already on the leaven. I realized that the main thing is the leaven itself. If she is in good health, then the bread rises wonderful. But with the baking program, I did not succeed. Somewhere here on the forum I read that on this program it seems that the temperature is not the one you need. Maybe I misunderstood something. So I bake in French or a rye program.Thanks to the wonderful people on this forum.

In the Panassonic bread maker it is impossible to knead the dough with milk. It kneads perfectly on the water. What is the problem???? I really need help. After all, Easter is ahead.

What do you mean "it doesn't work"? Does the bread maker refuse to memorize? I have a Panasonic, kneads absolutely any dough subject to the correct proportions

Good day everyone!
There is a Panasonic 2502 bread maker. She is already two years old. And everything would be fine if I had not started having problems baking rye bread. According to the prescription from Panasonic books. Brewed bread. With malt.
The bread maker is like this.

The bread turns out like this.

Damp and dull.
Yeast like this.


The roof was also torn to him.


Correct me with advice, please! Thank you!

[lightstorm]

lightstorm, change flour and yeast, yeast for saf moment.

I have already tried fresh pressed yeast several times (by the way, before that I mainly used the saf moment, yesterday I put it on dry yeast of Lipetsk weight, but it was written - French, it cost a penny, the bread was better than on the saf moment) we have our own yeast plant in Voronezh under someone's license, the bread was much better than dry! He poured 2 tablespoons of milk, warmed it up, poured 10 g of crushed yeast (for 500 g of flour), stirred it in warm milk, poured a pinch of sugar, put it on heat, for 15-20 minutes, the dough is ready, pour it into a bucket of flour, salt and sugar, pour water and vegetable or butter oil, depending on what kind of bread I make ... I don’t have time to make loaves fly away ... it turns out almost like Easter !!!

Good day!
I baked bread according to the recipe:
water - 320 g
rast. oil - 1 tbsp. l.
sugar - 2 tsp.
salt - 2 tsp
wheat flour. - 265 g
rye flour + 30 gr. rye bran = 265 g
yeast - 1 tsp

It didn't work out very well. I didn't follow the kolobok, I understand what was needed.
Nevertheless, can experts suggest what the mistake is? Baked on the "Diet" setting, medium loaf size, regular shoulder. Saf-moment yeast, I regularly bake white bread on it, there were no mistakes.

[zhanna83]

zhanna83, Bake according to recipes from the forum and you will succeed

[zhanna83]

zhanna83it seems that you should increase the amount of water. Moreover, you also have bran, and they decently absorb water. I think up to about 380 ml. And definitely yeast. I would take 2 tsp for such an amount of flour, especially taken in half. yeast. And I would remove the salt up to 1 tsp. Salt inhibits yeast activity.

[zhanna83]

zhanna83it seems that you should increase the amount of water. Moreover, you also have bran, and they decently absorb water. I think up to about 380 ml. And definitely yeast. I would take 2 tsp for such an amount of flour, especially taken in half. yeast. And I would remove the salt to 1 tsp. Salt inhibits yeast activity.

Thanks, I'll try, unsubscribe.

[zhanna83]

zhanna83, Bake according to recipes from the forum and you will succeed

I will consider

The 2501 model has been in use for a month now. The bread was excellent from the very first time. Fortunately, I studied the instructions before buying the stove. We already had electronic scales on the farm, so my rule is to hang everything in grams exactly, even butter. Yeast bought immediately 0.5 kg "Voronezh" high-speed. I tried almost all recipes from the instructions for the bread maker. Pekla: ordinary white, egg, milk, raisin, dietary with whole flour, cake, custard rye, rye kvass, French, plain bread, yogurt (replaced with kefir), in short, everything turned out to be excellent the first time. I'll put it on the timer for 7 am And at 9 in the morning I'll bring a fresh one to work for breakfast, an XL roll in 15 minutes leaves for 5 people and they still sit and say: "TASTY-BUT LITTLE!". The only bread that I had to adjust the recipe is the egg one. The first one generally rested his cap on the dispenser. I understood, because I took selected eggs (very large), then began to gradually reduce the amount of water and take a smaller egg.In short, I realized.
And then came the turn to bran bread. This is where the marriage happened! It didn't work out at all. I went online to the site. Before that, I didn’t know anything about this site at all, and even more so about the kolobok rule. And all the same, I always got bread (thanks to electronic scales). After the first marriage, I began to read the forum. I found out here that there is a typo in this recipe for a bread maker. Recently I decided to bake this bread again, and already take 330 ml of water. And what do you think? I still can't do it. Everything turns out, even on kvass, brewed, but with this bran, nothing. The top falls through, and a hole turns out from above. Notice the same yeast (from one pack). I would like to ask experienced bakers for advice: what to do with this bread recipe? there may be some other misprint. After all, all other rye are obtained. Flour, yeast are the same. Help me please!

what to do with this bread recipe?

Actually, no way, go to baking from the forum. At least from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0

Thanks for the advice, otherwise I would have suffered several times with this recipe! Will try other bran recipes ...

[Lace]

Lace, I also had 50/50 with this recipe, then it again became like when baking with handles in the oven, do everything "by eye and touch", I look and understand what is missing, only then it turns out. Yes, and with Sokolniki germinal wheat flakes, it turns out great. And with the rest you need to negotiate.

[Lace]

I have been using Panass for five years. I studied it up and down, if you want the bread to rise well, you just need one little trick, water heated to 40C.
I bake everything on "quick bread", I don't hang anything, I don't sift anything, the "red cook" shivers. If bread fits very well with W / C flour, then with whole grain or with bran the rise will be longer. Here you have to apply some actions. After kneading on "fast bread", turn off the oven, take out the spatula and start the "fast bread" again, thereby increasing the rise time.
And finally, about the effect of the amount of water, if the top of the loaf fell, then there was a lot of water, if the bread was small and the top was very torn, then there was not enough water. Good luck to everyone, pour warm water and you will be happy.

And then came the turn to bran bread. This is where the marriage happened!

LaceSpecifically for you. Let's try to understand why bread falls? When the tremors rise, they release a large number of bubbles, they are large and cannot hold the top of the bread. What need to do? You need to pour less water, but the bread itself will be less, then you need to increase the rise time, but there is no such function in panassa in any of the modes. Then you need to do as I wrote above (after mixing, start the mode again, but without a spatula) and always warm water (40C). You will find a middle ground with water, you will get a normal bran bread, of course not as beautiful as from B / S flour, but acceptable. Forget weighing and sifting. By the way, otrubnaya does not always look beautiful in the store.

water heated to 40C.
pour warm water and you will be happy.
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=132450.1080

But when I baked Brioche, then you first need to put one portion of frozen butter, that is, directly from the freezer, and up the last ingredient - water at room temperature, which will become a little colder from the oil. After 25-30 minutes of kneading, you need to throw the second portion of frozen butter into the bucket. But Brioche always turned out superb, above the edge of the bucket, the dough with frozen butter rises perfectly. I also thought then that the cold dough will not rise during the proofing.

[Always]

The top falls through, and a hole turns out from above.

Possibly a lot of water or a lot of yeast. Try to just add 1 to 2 tablespoons of wheat flour and watch the bun.For rye bread it is permissible and even necessary for the bun to be soft and a little "puddle" smeared during kneading. If you want to understand the intricacies of baking with rye flour, HERE you can read more about rye breads.

General from my personal experience:
Flour, salt, sugar ... easily change their weight from moisture, and in this case, having measured on the scales correctly, we can get the wrong volume. Therefore, it is better to focus on the kolobok.
Sifting flour is a must! Oxygenated flour gives good nutrition and activation to yeast. Always I sift, and what is not sown - I sift. Result always EXCELLENT!

Water or serum always I use a warm one. I bake loaves of size M. Pour 190 ml into a measuring cup cold liquid and up to 280 ml (if water) or up to 290 ml (if serum) I add boiling water from a kettle.

First, I put yeast and sugar in a bucket, pour warm liquid, butter, sifted flour on top and salt in a neat heap. During the temperature equalization period, the yeast is activated by the warm liquid and sugar and begins to ripen even before kneading. It turns out that the yeast has more time to ripen and the bread turns out better, this is my personal opinion. If the bread at the exit smells of yeast, then it is not ripe, there is not enough time.

On the fast mode, the yeast does not have time to fully mature, it’s only 2 hours from start to finish - not enough for a yeast dough. Therefore, the main part of the programs is not less than 4 hours, and 2 hours is more for "force margins" circumstances

if you want the bread to rise well, you just need one little trick, the water is heated to 40C.

The bread there just rose well, but not just good, but even too much, so the roof collapsed.

There is a small topic

The bread rises, but falls inward. Causes.

Good day!
I bake bread for 5 years, Panasonic 2501, there was no miss. And here already 3 times the bread falls inside. Recipe from a book from a bread machine, Basic.
I changed the flour, bought a new pack of yeast (Saf moment red). The gingerbread man is good. And it still falls off. Maybe the bread maker is mocking, the proving temperature has become high?

[irina_ill]

irina_ill, did you try to take less liquid?

[irina_ill]

irina_ill, watch the amount of liquid. Sometimes, (in thought, or there is a runaway) on the amount of flour for bread with size L, we measure the liquid as for M. Or vice versa. And on flour and yeast from practice. I changed, there were also troubles. But changing does not mean buying another in the SAME store. If the flour or yeast is defective, then this is the whole LOT. Everything must be taken from another store. By the way, I also had problems THREE times in a row. Then everything worked out.
Well, just in case, is the lid of the bread machine closed properly? Maybe something got hit and a gap formed?
Good luck to you!
Py. Sy. But yeast can be soooooo brrrrrrrrrr

Girls, good evening! I can't understand what is the reason. All the time I baked bread according to your recipes, according to already proven ones, so to speak. Everything always worked out. But already 5 times the bread does not rise, is not baked, it turns out a flat cake. The recipe is the simplest. This https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=61157.0 Can you tell me what to sin? I've already changed my mind. Yeast with a good shelf life, flour too. I don’t understand the reason. HP works, the master watched.