Bread does not work in Panasonic

[Trizhdin]

Trizhdin,

yeast is responsible for the rise. Even if the gluten in the flour died, the terribly tasteless bread will rise, the roof will collapse, there will be holes in the crumb, but the bread will rise.
That is, if you are conducting an experiment on flour c. from. with strong yeast - you should have bread of normal height, provided the yeast is working properly.
If whole grain, then the result is unpredictable, it can be very weak.
Conclusion: conduct the experiment on fresh yeast with flour c. from. and make sure the mode works.

Moreover, this mode is presented in two versions: simple and that with raisins)), you can see their identity or not.
For water, a recommendation: take water from the tap, that is, the temperature is meant close to room temperature))))
This is important, because if your stove has switched to summer mode without heating, and you poke water from the refrigerator, then your yeast bread will not rise.
Please note that the summer mode differs greatly from the winter one. There is less time to climb. This implies a shortened fermentation at a high temperature of water and in the room, so that the yeast has time to work.
You also need to pay attention to the recommendation for water, it is slightly different for dietary and, for example, French.

Well, no one bothers to stick your nose while the oven is in operation and see how the bread rises there, and then baked. Where is there what how

warms up

[the same yeast on French and Italian bread works as always]

As I already wrote, the same yeast on French and Italian bread works as always.
The last time I took the water slightly warmed up - no difference. He usually gave 30 to 120 minutes of delay to equalize the temperatures of everything. Now I did that too - no changes.
This is the third summer of this bread machine. In the summer, I just added 10-15 ml of water. more. Now I tried both the winter version and the summer one - absolutely no changes.
Of course, you can open and see, but then you have to have something to compare with, but I have nothing. I didn’t do this before during normal operation, so there is no standard.
It feels like the bread is exactly the same height that the flour and water occupied when it was turned on. That is, the dough does not even fit a little.
I thought about the raisin mode, but it seems to me that the program will be exactly the same only with the addition. I'll think about it if it doesn't work with the new flour.

I do not understand the filling of the stove,

but in 2501 I really came across a situation when only on the Fast main program did not warm the shades AT ALL on kneading and fermentation. That is, one particular mode does not work at the fermentation stage, and the baking is normal. This stove is now with a friend and no one is going to fix it, since the other modes work well.
BUT this mode is such without heating from the moment of purchase, it did not deteriorate over time.

The programs with and without raisins are the same, only with the dispenser. It might work better with raisins. We need to check.
It would be necessary to see the temperature on your dietary one. Then it would definitely become clear whether the operating mode is or not.
But the catch is which mode you already have: short summer or winter?

It is necessary to ask the temperature to look at the same mode as you.

French with Italian are not indicative modes. There is a recommendation for water: cool in a warm room, that is, there the heating on the program is more intense than the dietary one, and even not in a short summer mode, fermentation is long.
On dietary water you need warm water in a warm room and fermentation is shortened there. That is, the conditions are colder and less time.
Yeast may not work there.

The chance that one regime has deteriorated is small, if any.Maybe not.
And I didn’t understand about the delay, if the dietary regimen was already set for alignment from an hour to an hour forty.
What are we talking about different modes? I mean your 04 and 06

And flour in. from.?

the same yeast on French and Italian bread works as always

That's right, long-term proofing modes are not an indicator for this case. Change all flour and yeast to another manufacturer.
Recipe and photo of bread in the studio.

photo of bread in the studio.

And a photo of bread with a cut.

[Trizhdin]

Trizhdin, the quality can vary from batch to batch. Therefore, jumping from one to another will not solve the problem. Now we need to change. Then you can return to your friend.

[flour from another manufacturer]

Bought flour from another manufacturer, set raisin mode and received great bread... I'll check it on the usual mode, but I think that the whole thing was in flour, since it had not given such beauty for a long time.

What had to be done with flour, which for years gave excellent results, so that it turned into trash?

PS: I tried as usual with new flour. Bread size L turned out to be up to the top of the bucket... This has not happened for a long time. Obviously, that old flour from month to month was getting worse and I had already forgotten what normal bread should be, and what came out at the end could not be called bread.

Thanks to everyone who helped!

That is great! Congratulations on your important experience in baking!

What had to be done with flour, which for years gave excellent results,

Failure in the process chain. This happens in mass production. This is the batch of flour that came to your shops. Or maybe only one. The batch number is indicated on the package. If in another store the batch number differs from the problem flour, then the bread will again be great. But you, apparently, have already thrown away the package.

it was all about flour

There is also flour contaminated with flour diseases
At one time I got sticky bread, the flour is the same.
I changed the flour and everything became OK

[I will ask for help with French bread]

Since I started writing here, I will ask for help with French bread.
Somewhere I saw in the pictures that it should also be obtained from the top of the head to the very top of the bucket, despite the 300 grams of flour. Somehow it should fit twice. I get it just above the middle of the bucket, the maximum. It tastes quite normal, but shouldn't it be? I’m doing something wrong, I guess.
I tried to play with the ratios of all the ingredients. The best result is obtained with

Flour 300 g.
Salt 0.75 tsp
Oil drain. 20 g
Water 210 ml. (215 in the heat)
Yeast 3/4 tsp

I tried different flour, up to the most expensive. I tried to "air" the flour through a sieve. Anyway, I'm not happy with the result.
What should be normal French bread in this HP?

[Trizhdin]

Trizhdinand why 300g of flour? The instructions contain a recipe for 400 g of flour. The dough is small, but the bucket is large.

[attach a photo of your bread - general view and section (??);]

Somewhere I saw in the pictures that it should also be obtained from the top of the head to the very top of the bucket, despite the 300 grams of flour. Somehow it should fit twice. I get it just above the middle of the bucket, the maximum. It tastes quite normal, but shouldn't it be?

It doesn't have to be so huge from 300 grams of flour. Where does the French recipe for 300 gr come from? Maybe the recipe was different or the technology was different, maybe a combination of programs was used ... You need an exact recipe that you saw and an accurate description of what was done there and how. Otherwise - a finger to the sky.
The minimum for HP Panasonic is 400 gr of flour for bread. The simplest French bread made from wheat flour turns out to be normal in size, and even from 400 grams nothing escapes from the bucket, otherwise the manufacturers would not have printed this recipe in the instructions.




If in your opinion there is some problem with bread, then asking a question you need:
Write the recipe for the bread you wrote);
attach a photo of your bread - general view and section (??);
describe what does not suit you (you wrote);
Indicate the source you are comparing with (??).

Your bread may be quite normal, but we do not see it. Therefore, you need to attach a photo in order to correctly evaluate and give advice.

I didn't know that in the recipe for the Russian version of HP for fr. bread is a completely different recipe. In the European one, it is practically the same as before for the old models.



Attached is a picture of the recipe I'm suffering over. The one in the Russian version does not suit me.

I did not write about "getting out". In those pictures that I saw a very high roof in the form of a steep arch, probably a third of the total height, and now its top almost reached the top edge of the bucket. And I get less than half a bucket in height and the roof is only slightly convex.

And what does it mean to give air? Sieve through a sieve ALWAYS

[Trizhdin]

Trizhdin, can you try the Russian version? And it will turn out to be the very bread ...

The one in the Russian version does not suit me.

[Trizhdin]

Trizhdin, and why the option from the Russian instruction is not suitable? What country do you live in? Do you want me to give an English version!?!?

In the European one, it is practically the same as before for the old models.

There is also a British / English-Irish version:

In those pictures that I saw a very high roof in the form of a steep arch, probably a third of the total height, and now its top almost reached the top edge of the bucket.

It would be better if you could find where you saw it and give a link.

[Trizhdin]

Trizhdin, it's time to move to this thread Question to Admin: the bread did not work out again, what could be the reason? this issue has nothing to do with the breakdown of HP.

What should be normal French bread in this HP?

Check out this topic

Panasonic SD-255. French bread (Lika)

About "What Height" ...

Question to HP Panasonic users: what is the height of the bread?

about half the height of the bucket, maybe a little more

in half a bucket, it is
for 400 gr

[Trizhdin]

this issue has nothing to do with the breakdown of HP.

There seemed to be a problem in the title, but thanks anyway. I am poorly guided in topics, somehow everything is complicated with this here on the forum. And the search is so ...

Trizhdin, and why the option from the Russian instruction is not suitable?

Because there is milk powder.

What country do you live in?

In Germany.

It would be better if you could find where you saw it and give a link.

Have not found. The picture and the conversation seemed to be about the SD-255, which I had then. The recipe there was the same as I am using now. And somewhere here I read something like "in spite of 300 ... fr. Bread turns out ... because of double raising." Something like that.

Is half a bucket high the norm? This puzzles me greatly. For about 7 years, from time to time I try to bring it to mind, so that the top of my head reaches the top. It never worked. So it never made sense at all?

[Trizhdin]

Because there is milk powder.

If it is not suitable with milk powder, then you can not use it, but simply do it on water. So in almost any recipe you can do - replace something undesirable with a more acceptable one.In most cases, the replacement has practically no effect on the result.

On the height of the bread: Of course, there are classical standards, different for different breads, but !!! we ourselves bake in a bread maker, so we ourselves can change the recipes as we like
You want a tall French with a convex roof, but from 300 grams of flour, tall bread is very porous. Do you like very porous or dense breads?
We are all different. Someone loves the average density of bread, someone is very dense, someone with a torn roof ... and some need an ideal view in general ... And this is all quite feasible for everyone, because we ourselves can correct so as to get desired result.

All recipes from the Panasonic instructions are perfectly developed, so you can do it exactly according to the instructions and not interfere with the automatic process. Now, if as a result something does not suit you, then you have to change something.
You wrote how to make your French, but you have less salt and liquid compared to the recipe from the instructions.
10 ml of liquid plays a significant role in baking in CP.
Flour should always be sieved.
It is best to use the flour recommended in the recipe. The French recipe says Type 550 flour, which is a flour with strong gluten. As a result, we get: the dough is less dense, with flour with good gluten it will rise higher during the program and the finished bread will turn out higher and more porous.

Trizhdin, for Panasonic bread makers there is a separate topic

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Come there to communicate, ask, tell ... bake different bread with us

Since September I have been baking bread according to the recipe of HP Panasonic Rye with stumps and 430 water. It always comes out. Even I change the composition of the flour - it also comes out. The main thing is to scrape off the flour from the walls and bottom during kneading. I take flour 200 g of wheat 1 grade, 200 g of peeled rye (or seeded), 25 g of buckwheat.

Help, I don't already know what to do

I can't get Easter cake according to the recipe for the oven. Does not rise and, accordingly, is not completely baked. Surprisingly, they made Easter cake six months ago on the same regime (dietary with raisins), everything was fine. Bread with the same yeast (saf-levure) and with the same flour (makfa) turns out excellent (in the main mode), everything rises and is baked.

What could be my mistake?

Bread maker Panasonic 257

I also did not bake inside

I also did not bake inside

What did you bake?
Which program?
Is the yeast fresh?

What did you bake?
Which program?
Is the yeast fresh?

Kulich baked yeast saf good according to the book but not baked for some reason Panasonic oven 502

[Alexei]

Alexei, if cake was baked according to a recipe from Panasonic, then the probability of a good outcome is 50 * 50.
it has already passed. There is very little liquid and a very high dependence on ingredients.

[Alexei]

Alexei,
would you go in a general topic on Panasonic
your problem is not in the oven, but in the recipe and working with the dough.

Easter cakes are a special type of baked goods with a lot of sugar and fat.
In short, you either need to be confused and make sure that at the end of the batch you have a very soft only semblance of a kolobok. Not a swamp, but not a bun.
Take yeast that can handle the increased amount of baking.
If you have a dense bun, you will end up with a tasteless product, possibly with surface ruptures.
Yeast won't work if the dough is too thick.
If it is completely swamp, then it may not be baked without a roof.
That is, you need to have the required consistency of the dough at the end of kneading in the oven.

And if you don't want to understand a lot, then it is better to choose a recipe from the forum for our stove, which 99 percent get without looking. It describes in detail all the steps and gives a bunch of advice.
We have in the subject delicious recipes that are completely unspoiled.

In the topic, you will be told about the taste of each product and will choose for yourself.
In the general topic at the beginning there are links to a particularly beloved Easter cake. There are Easter cakes from Elena Bo, which half of the forum baked and everyone is happy.

And in the recipe in the book, a critical amount of moisture is really given, it must be selected for yourself.
If you want to bring it to mind, then you need to photograph your unproduced product, give it a cut. Then we can at least say what is missing.

[Alexei]

Alexei,
would you go in a general topic on Panasonic
your problem is not in the oven, but in the recipe and working with the dough.

Easter cakes are a special type of baked goods with a lot of sugar and fat.
In short, you either need to be confused and make sure that at the end of the batch you have a very soft only semblance of a kolobok. Not a swamp, but not a bun.
Take yeast that can handle the increased amount of baking.
If you have a dense bun, you will end up with a tasteless product, possibly with surface ruptures.
Yeast won't work if the dough is too thick.
If it is completely swamp, then it may not be baked without a roof.
That is, you need to have the required consistency of the dough at the end of kneading in the oven.

And if you don't want to understand a lot, then it is better to choose a recipe from the forum for our stove, which 99 percent get without looking. There are detailed detailed descriptions of all the steps and a bunch of tips are given.
We have in the subject delicious recipes that are completely unspoiled.

In the topic, you will be told about the taste of each product and will choose for yourself.
In the general topic at the beginning there are links to a particularly favorite cake. There are Easter cakes from Elena Bo, which half of the forum baked and everyone is happy.

And in the recipe in the book, a critical amount of moisture is really given, it must be selected for yourself.
If you want to bring it to mind, then you need to photograph your unproduced product, give it a cut. Then we can at least say what is missing.

Thanks for the clarification, everything is clear.

Hello! I just bought a Sd-Zb 2512 bread maker. Neither the first nor the second time the bread came out .. ((
I did it on program 01.
Didn't rise, damp inside, flour remained at the bottom .. I did everything according to the recipe, the first time in the dispenser, the second time right into the flour .. Saf levyur yeast. The second time I looked in while kneading - the dough consistency is like pancakes .. I measured flour in a measuring glass ..
Can you tell me what I'm doing wrong?

I really hope for your help, so much money and time, but bread will not be seen ..

[Amal]

Amal, be sure to buy an electronic scale and measure flour on a scale. The yeast must be fresh.



The recipes indicate grams, not milliliters. This is a big difference.

The dough should not be liquid, it should be collected in a bun, soft, but bun.



What recipe did you use? Please write.

Thanks for the quick answers! I already thought - maybe a defective bread baker was caught ..
Made according to recipe 01 basic white:
Flour 400 g
Salt 1 tsp
Sugar 1 tbsp. l.
Rust oil 1 tbsp. l.
Water 260 ml
Fast-acting yeast Saf Levure 1 tsp.

I did it according to the instructions: first, flour + sugar, salt, then oil and water on top. Yeast into the dispenser (second time before flour). She did not mix anything.

Why is there flour at the bottom of the bread? Maybe it is better to fill in the liquid first, and then the dry ingredients?

[Amal]

Amal, Hope, so do you have any scales?

[Flour]

Why is there flour at the bottom of the bread? Maybe it is better to fill in the liquid first, and then the dry ingredients?

Flour need to measure on the scales (if you have - use), be sure sift for loosening and oxygenation. And yes, you can first liquid, salt and sugar, and then flour. Then put the yeast into the dispenser or into the flour.
Everything for baking in HP is measured on scales and measuring containers (glasses and spoons that come with the HP). Other measuring containers can be used. but they must correspond to the volumes of the bread breeders.
The yeast must be fresh. Make sure they are not expired.

Try again.

Thank you very much for your advice!
My mistake in measuring flour, as I already understood. 400 ml is not 400 grams ...
I haven't bought a scale yet, I'll buy it tomorrow and try again!
Thanks to everyone who unsubscribed!

[Amal]

Amal, if you definitely use Saf-Levure yeast, then according to the instructions it is necessary to activate them, that is, to dissolve them in water beforehand! Don't put in a dispenser or flour.

[Amal]

Didn't rise, damp inside, flour remained at the bottom .. I did everything according to the recipe, the first time in the dispenser, the second time right into the flour .. Saf levyur yeast. The second time I looked in while kneading - the dough consistency is like pancakes .. I measured flour in a measuring glass ..

Was the scapula well secured? Strange as it is, the dough is like pancakes, but the flour on the bottom is a specific impurity. Sometimes I help with a silicone spatula, but then there is already a bun, I only help the bun from the walls of the bucket to collect flour, and then occasionally. There is also a measurement error, only measure with a balance! And watch out for the kolobok. Yeast, the best in my opinion: Saf Moment. I bake with them both in HP and in the oven. HP Panasonic is already my second, a model like yours.




Amal, yes, and did you set the main mode too, or fast? In time, did it turn out four or two hours? My friend was so hot, she says I set the main mode and in two hours everything is bad!

Yeast used Saf Moment (sorry wrong). Do you need to put them in the dispenser?

The fact of the matter is that I did not get a bun, but the dough is like pancakes .. I once quietly looked before the start of the "Rise" stage, then I was afraid to open to look .. But in general I watch many people open watching the process - in this There is nothing wrong?

Yeast used Saf Moment (sorry wrong). Do you need to put them in the dispenser?

The fact of the matter is that I did not get a bun, but the dough is like pancakes .. I once quietly looked before the start of the "Rise" stage, then I was afraid to open to look .. But in general I watch many people open watching the process - in this There is nothing wrong?

In the process of mixing - even necessary! It is imperative that you control the bun, it should gather and be smooth, to the touch ("poke" with your finger) should be like an earlobe, or like a woman's breast
I'm in the car, I can't give links now, read the topics about the basics of kneading and baking bread. Very useful reading material!
This yeast can be poured anywhere, I pour it into the dispenser. And I recommend it to you, especially at first, until you learn.
Perhaps you opened the stove in the process of lifting, so it fell out. And what kind of flour do you have?

[Amal]

Amal, it seems to me that in spite of the fact that you take a suitable recipe, the error is most likely in the measurement of ingredients. Liquid dough and impurities at the bottom - this happens when there is a lack of flour, the bun does not roll, and there is nothing to pick up flour from the bottom with. When measuring flour with a measuring glass, such a mistake is frequent, volume and weight are confused. It is best to weigh exactly what is indicated in grams.
And the saf-moment, of course, is also possible in the dispatcher, the main thing is that the yeast is working. Check them out by making a dough in a cup, if you start to play - start up.

[Hope]

Hope, read the section "Bread Kneading and Baking Basics"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
There is a LOT of useful information there.
And check the yeast for activity. And check the scapula before work. It seems funny, but at first she is often forgotten.

Thanks everybody!

How to check the scapula?

I didn't open the stove, only the second time during a batch.

Thanks for the links, are there any threads that describe each recipe in detail and step by step? Maybe there is a video somewhere? There are some videos on youtube ...

How to check the scapula?

Just put on the pin until it stops.

where each recipe is described in detail and step by step

If you bake bread on an automatic machine in HP, then all stages are included in the programs. You have an excellent Panasonic stove. You only need to track the kolobok at the kneading stage (you must read the topic about the kolobok Wheat flour gingerbread man (master class) ) and the oven will bake you a wonderful bread.

[Hope]

Are there topics that describe each recipe in detail and step by step?

Hope, even with pictures))

Panasonic SD-257. White bread with semolina (julia-bor)

And this is a general topic of recipes for stove models, see recipes for Panasia there
The simplest bread (according to bread machine models) (recipes)

Here is a topic about yeast -
How to test and activate yeast?

And try to control yourself nevertheless well - this is no offense said. I just hung a piece of paper on the refrigerator: a spatula, the amount of ingredients ... well, in general, everything that is important, and crossed out one by one. And at first it hung directly over the bucket.

[for the first time - don't go to the kolobuk at all]

Thanks for the links, are there any threads that describe each recipe in detail and step by step? Maybe there is a video somewhere? There are some videos on youtube ...

In fact, everything is simple, Svetlana told you

If you bake bread on an automatic machine in HP, then all stages are included in the programs. You have an excellent Panasonic stove. You only need to track the kolobok at the kneading stage (you must read the topic about the kolobok Wheat flour gingerbread man (master class) ) and the oven will bake you a wonderful piece of bread.

The only thing I would recommend is to accurately measure and weigh everything and !!! for the first time - don't go to the kolobuk at all ... You can just watch the kneading process in the process, look a couple of times while lifting, and leave everything alone so that the bread is prepared without your intervention, with any bun !!! Now, if you do not like the result, then, next time, already climb with control and correction.

there is simplest bread recipe. This is the same bread, Hope, that you are trying to bake, only more weight - 600 grams of flour.

Panasonic SD-2502. Plain white bread (Ana-stasy)

Hello again!
I bought a kitchen scale, measured the flour exactly, now the dough, when kneading, is already denser, but not a bun .. stuck to the walls, during kneading it was clear that it did not lift completely from the bottom .. I thought what else would be kneading, and then the xn went into "rise" mode. That is, the batch is over and the bun will not be formed anymore?
I decided to intervene this time and added another 2 mt. l. flour, etc., since the batch ended and the program went up, I decided to re-install the program from the beginning ...
Probably this is wrong? (((

[Amal]

Amal, Nadezhda, bake at the rate of 500 gr. flour. Put it exactly !!! according to the recipe from the book to Panasonic. The very first recipe. It cannot fail. Even if there are flaws, post a photo and it will be seen that you need to add liquid or flour. And don't worry, everything will work out
And with this bread, cat. You bake, I think everything will be OK.

[Hope]

Hope, Turn on the program and leave everything as it is, do not touch anymore until the very end. You can glance sometimes, but do nothing, do not interfere.
The kneading may be with pauses and it just did not end, so you might think that the oven did not do / did not complete well. And please, next time attach a photo of a kolobok, a photo of finished bread, a photo of a cut.

I'm at a loss. This has never happened. It always worked out. Already the very first recipe in the book for Panasonic, my children themselves can.
What is the reason for the failure?