Bread doesn't work in Panasonic

Try again in size M, but put a dark crust. And contrary to the instructions, after baking, let it stand for 15 minutes inside. Not French, but plain white wheat. And what kind of flour did they take?

This happens with new stoves. Put on a dark crust

Of course, on program 01 next time I will put a dark crust, but in other programs, for example rye, French, the color of the crust is not selected ...
But I read for a very long time, choosing which HP to buy. A lot of money has been dumped, let's say, but the result is still not very good.

And what kind of flour did they take

I bake on Makfa.

[Granny]

Granny, Elena, do not worry. Several pastries and ten will develop, you will have a beautiful crust. In the meantime, you can expose a dark crust and the size of the bread is larger and everything will be baked and browned. Also, even a small change of water for milk makes the crust more ruddy. And adding cheese to bread generally gives a very tanned crust.

In those programs, the temperature and baking time are different. However, I'm not sure. I got good bread the first time.
Don't be discouraged, because the stove has a warranty and Panasonic seldom has a marriage.
Let's make a decision after three bakes of plain white.

Svetlana, cheese, milk - this is then. Simple bread should be obtained without any quirks. The bread maker is expensive and should be worth the price.

[Vitaly]

Vitaly, Svetlana, thank you for your prompt reply. Right now I am baking bread from our forum WHEAT-RYE BREAD WITH A MIXTURE OF PEPPERS (BREAD BAKERY). I'll see what happens in an hour and a half

[Granny]

Granny, I congratulate you on your new assistant!
Panasonic is a good bread maker. Don't be discouraged if something didn't work out. Over time, you will understand what to do to achieve the desired result.

The bread rose perfectly, but both times it comes out pale. And although the crumb is bubbly and airy, the bread tastes like under-baked bread. What is wrong with me?

Regarding the pallor of the bread: if you expose a light crust, it will turn out to be even paler. And someone likes it. Therefore, we made three options to choose from.
Regarding under-baked bread: hot and warm bread is always more humid and is perceived as under-baked;
the choice of crust color also provides different baking / dryness of the crumb. Someone likes wet / juicy bread, someone dry ...
If possible, bake the bread in advance to leave the bread to cool for about 4 hours under a towel, then it will ripen and reach its norm. This, of course, does not mean that you cannot eat bread before it has cooled completely, but it is better to let it cool, well, at least a couple of hours.
Try it, you will see and feel the difference immediately, already when slicing bread.
Good bread to you!

[Natalia]

Natalia, Thank you for your congratulations!
The fact is that I have been baking homemade bread for about 10 years now, I bake bread in the oven and in molds and fruit, options from simple Lithuanian challah to rye custard. And I can distinguish between such concepts as wet crumb and under-baked bread, understand the defects of bakery products and eliminate them too. My husband decided to make my work easier, so to speak, and bought this HP. The problem I have is the degree of baking of the bread and its crust. Well, letting bread stand out (especially rye) is the basics of baking. But thank you for being worried and reminding the postulates, so to speak, of grain science. So I compare bread in the oven with bread in HP. And yet, we love more gray bread, rye, with bran, etc., but there is no way to change the color of the crust. So I consult with you on the forum, maybe someone faced such a problem ...

So I consult with you on the forum, maybe someone faced such a problem ..

Collided. I have owned Panasonic HP for 4 years, I read and participate in the topic on this HP, during this time some new owners of Panasiks had such problems. Therefore, she answered:

This happens with new stoves. Use a dark crust.

[Svetlana]

Svetlana, but you can only select it on the main program, but what about the rest of the programs?

[Elena]

Elena, no, that you. You cannot choose in rye and French, but on other programs you can choose.



I went to watch the List of programs and modes. It turned out that besides rye and French, you can't put a crust on dietary and one-grain. I do not use these modes, therefore,. Has misled you.
I bake on low-yeast and rye, rarely in French.

[Elena]

ElenaAs I understand it, over time, the shades are kind of developed and begin to warm more strongly on all programs.

[short]

the problem must be temporary. Shadows need to be developed. The bread on the French setting is not dark, but the crust should be crispy even on top.
bake more often while the amount is overestimated in the main mode, that is, for M bread, put L and a dark crust. However, one cannot close our eyes to the fact that there is a marriage.
Run the Bake program as often as possible. You can buy inexpensive flour and let the empty bird dough take care of it.
Panasonic has wonderful crusts and pastries. If through short time your situation will not get better - you need to understand the service. Marriage is very rare, but it does happen.

[Granny]

GrannyIt is very good that you have rich experience in baking.
Oven bread and bread machine are not the same thing. An oven and a bread machine are like different worlds. Don't expect the same result. Each option has its own pros and cons.
There are people who refuse bread makers, preferring baked bread, and there are those who are happy with the simplest bread from a bread machine and do not need anything else. Study the operation of the device, observe, compare, experiment ... You will also make your choice, this is your story
You have written above that in the new bread maker, the shades must develop and at first it is better to expose a dark crust. And even leave a little after baking (the stove keeps warm for 30 minutes, then it turns off).

But you can only select it on the main program, but what about the rest of the programs?

The crust color can be selected in other modes. In the instructions for the bread maker there is a table of programs and modes, everything is indicated there. In general, for the first time, it is better to keep the instructions closer, there is a lot of necessary and useful information that will be remembered over time.
Baking on settings where the crust color is not regulated can be set aside for now, although you can try.
And here's another, if for some reason the bread in the HP is not baked, then pryam so in a bucket can be put in a hot oven and brought to the desired.

What is "heating elements should be developed"?
The heating element should heat immediately without any "developments".

[Granny]

Granny, but I have no "rye" program, after a long search I stopped and on program 01 I bake gray bread

[Vitaly]

Vitaly, in general, you are right that everything should immediately work as it should. But the bread maker is not a rocket. If everything is done absolutely and perfectly, then the cost will rise to the cost of the rocket.

What is "heating elements should be developed"?
The heating element should heat immediately without any "developments".

Well, it works right away, it doesn't freeze.
Years of practice show that at the beginning of the operation of HP Panasonic, the heating is weaker. This is a technical nuance.

However, one cannot close our eyes to the fact that there is a marriage.

So can I contact the store where I bought it? Upon delivery, they explained to me that if there is a marriage, then they can change it. What do you think? And how will they determine? What will they bake bread in it?

The bread on the French setting is not dark, but the crust should be crispy even on top.

My top is pale, my sides are more or less reddened.

My top is pale, my sides are more or less reddened.

This is normal for a bread machine due to the design. If the crust turns out to be all the same color, this is very good.

So can I contact the store where I bought it? Upon delivery, they explained to me that if there is a marriage, then they can change it. What do you think?

Don't need to change now. Underheating is normal for new ovens and will return to normal after a few bakes. There is a lot of such experience on the forum.
Lena says that marriage, although rare, does happen. If the stove is constantly underheating, then you can change it. Service centers know how to check without baking bread.

No need to change now

Fine, I will not.
Now I have baked a new bread. Soft, tasty, super crust on the sides, baked in rye setting, but .... damn it, the top is pale.

Well that's how it is
You can grease the dome before baking to make the grease bake darker, but you know how dangerous it is, the dome can fall off / crumple.
Mostly people consider it a trifle and do nothing. The bread is still delicious.

From my personal practice: it's great if the whole crust is the same color, and the sides, and the bottom, and the dome. This also does not always work. I didn't even think about the reason, because it doesn't matter to me. It is necessary to observe and analyze

[Granny]

Granny, Elena, I do not know how long my advice will take, given that you have just got a bread maker, but ... I noticed that in a non-standard form on baked goods in Panasonic, the crust of rye-wheat and tsz wheat bread turns out better. She probably still does not reach the oven, but not as thin as in her own bucket.

If anything, we have a topic on this issue.

Non-standard forms at Panasonic

The crust will be evenly baked if the bread is M-L.
Here's an example:


Baked without sugar in "French" from 450 g of flour
The bread has grown high and the reflected heat from the lid has browned the top crust perfectly.
When the bread is low, then my top crust is always pale.

And about the heating elements ... I don’t remember that at the beginning Panas did not bother me. I already had the 2nd Panas, if that. Both baked and baked.

[Sveta]

Sveta, this is yeah ... I didn't expect it. Grabbed my L7 and checked. Yes, it really is perfect for my stove. Only it is a little funny - to buy HP to watch the process, to shift the bun into another form. I would like to lay it in and take it out. And that's all.

I want to because I laid it and took it out

Well, I'm trying to get close to the oven in a bread maker with minimal manipulation. On the machine, I have not yet succeeded in what I want for rye and wheat ... Pour in, maybe the collective mind ... I am not yet such a confident baker, little experience

Grabbed my L7 and checked. Yes, it really fits my stove perfectly.

Remember to place the inverted basket mold on top of the knot so that the mold stands on top of it.

[Arka]

Arka, Nata, Thank you. Here we sit with my husband arguing, he says there is a physical justification for this. Need to try.



Well, girls, boys, I'm going to test further. I'll bake the usual white L size and put a dark crust. I will report.

Granny, Elena! My Panassik is already 10 years old. Everything worked out great the first time. But recently the loaves have become pale, especially the top ... Can you still turn to the service?

[strawberry]

strawberry, Natasha, well, now more bread will be baked, I will expose a photo, and see. I'm also thinking about the service ...

[The pallor of the crusts at the beginning of the operation of the new CP and pallor after 10 years is a big difference.]

The pallor of the crusts at the beginning of the operation of the new CP and pallor after 10 years is a big difference.
Of course it's the master's business, you can take it to the service center: spend time, effort and nerves on what is 99% the norm for a new bread machine.

Nataaasha! Don't rush so categorically 99%.
Even the probability that the coin tossed will land either heads or tails is 99%. And she, the infection, take and shmayaknitsya ruba. 1% is always set aside for an incident.

1% is always set aside for an incident.

It was proposed to check this incident with some pastries.

The right decision!

It was proposed to check this incident with several pastries.

What I wrote about, I bake, bake, bake ...




Well, she baked the 4th bread in her HP. Plain white bread from a recipe book for a loaf of size L. Baking on basic mode 01, weight L, color of crust selected dark. As advised, I did not take out the bread for 10 minutes after the end of the program. Now I will think how to insert a photo.







Well, this is more or less normal. Next time I'll try setting the weight to XL.

This is nothing more or less. This is a cool bread! Congratulations! Next time, try adding sugar and a half as per recipe.

[Granny]

Granny, you slander your new wonderful assistant! But in vain! Beautiful bread came out!

Well, this is more or less normal.

I'm even afraid to imagine what we will see panasik bread when you are happy!


Great bread came out! All with him - the films are still visible, how excellently the dough was kneaded! The perfect loaf

Next time, try adding sugar and a half as per recipe.

I also put a lot more sugar in the recipe. I will support the proposal.

[Wit]

Wit, Vitaly, Svetlenki, Sveta, Tanya-Fanya, Tanya,
Thank you guys! I didn't even think to slander, it's just that all past breads were much paler. If the past results were like this, I would not have written here, I haven’t cut the bread yet, I can’t say about the crumb yet, but at lunchtime I’ll cut it and express my opinion. I take a picture.
Now I put the milk on, let's see what happens ...

The heating element should heat immediately without any "developments"

That's right, the new heating element should only burn from the grease. The parameters of the thermal sensor may take time, but the most important thing is that the fuflon is aging and this can cause HP to bake more strongly

In short, I'm happy!
The crumb is perfectly baked. The pores are perfect and uniform. And the crust is thin and even. Thanks to everyone for helping me with tips on how to curb my new beast!






Forgive me, I probably already tortured you ...
Here, as promised, milk. Basic mode 01, weight L, dark crust color.
The thing that tore the roof on one side - my jamb, at the stage of a kolobok, it seemed to me that the scapula could hardly turn and I added 20 grams of water. You shouldn't have ...



And the color of the crust in milk is even better, of course I understand that because of milk, but now, according to your advice, I will increase sugar a little, maybe I will achieve the desired result.

The thing that tore the roof on one side - my jamb, at the stage of a kolobok, it seemed to me that the spatula could hardly turn and I added 20 grams of water. But it was not necessary

It was necessary to. And a bit more. The roof tears when there is little liquid.

It was necessary to. And a bit more. The roof tears when there is little liquid.

I will not argue anything, but the side tears when the proofing is slightly insufficient, I have so

The roof tears when there is little liquid.

I totally agree. I have a model 2512, I pour 40-50 grams more liquids than in the recipe book. Then it does not tear the roof, but when the bread cools down, it shrinks a little. As smart people explained to me in the main Panasov topic, older models knead better, so more liquid is required for such developed gluten. And in your case, maybe the flour is just a little dry, the heating season will end and there will be no need to increase the water.
All these are cosmetic defects, they do not affect the taste.
And the crust color of your bread is simply wonderful! And the stove is clever and hostess

It was necessary to. And a bit more. The roof tears when there is little liquid.

I disagree. The roof was torn because the proofing time was insufficient.But we can correct this by baking in the oven, and here is the automation. Consequently, there was no need to add water, there would be less moisture in the dough, and less time for proofing would be needed. By the way, does anyone make cuts on the bread in the KhP before baking? I think that in this way it would be possible to avoid many cracks in the dome of bread with a sufficiently moist crumb, and even with rye it could definitely help to rectify the situation.

older models knead better, so more liquid is required for such developed gluten.

You've probably heard about lemon juice in dough? So here it, or another acid, helps gluten develop well. For example, a bread like chabatta cannot be formed into a bun, and for the development of gluten, I always add half a teaspoon of lemon juice when kneading.

[Granny]

Granny, I'm glad that everything worked out for you and you are now satisfied and more confident! The breads were baked beautiful, albeit crested (for some pekorey, they are ideal).

I suggest conversations not on the topic of problems and breakdowns, continue in the topic
Panasonic Bread Makers.

I disagree. The roof was torn because the proofing time was insufficient. But we can correct this by baking in the oven, and here is the automation. Therefore, water

Yes, in HP strict time and temperature limits on automatic programs, therefore, to get an excellent result on the machine (without intervention), you need adjust the balance of ingredients recipe. Then it will be as planned: laid everything down - pulled out an excellent ready-made bread.
But in HP, you need to adjust not only to its temperature and time, but also to its other capabilities, for example, power. The dough must be soft enough for the HP to knead. Tight dough will be unmixed and may damage the motor
Well, other nuances.

I suggest conversations not on the topic of problems and breakdowns, continue in the topic
Panasonic bread makers.

Yes, of course, Natalia, I'm sorry.
From now on I will try not to litter topics with inappropriate posts!

Well what are you ?! This applies to everyone.
It's just that it's better for everyone to be more attentive to write closer to the essence of the topic they are in. So it will be more convenient to use the forum information, which is always growing "by leaps and bounds"

Good bread to everyone !!!

[Grannies]

And I did not notice that the posts Grannies not "to the point of the topic." Everything is on the case. The info was useful to me. And in the subject "Panasonic Bread Makers." I would definitely not go and skip helpful comments. I would ask you not to clean everything here that in your opinion is not "to the essence of the topic." You can repeat what you think is necessary and the proposed topic, but do not touch here. When I am asked on the street how to get to the Palace Square, I do not send a person to the store for a guidebook, but show me how to get there.
You can delete this post of mine, but take information for thought.

Cheap x / p Redmond-1908 with aliexpress broke down after a few months of operation, spent on a dear friend Panasonic, and here is such bread:
A mixture of poods is a family bread (before that I have repeatedly used it in Redmond and so), the ingredients according to the instructions - first yeast, then the mixture, then water. Basic mode, L
Why it happened, please tell me ..

Bread maker 253. For many years I have been struggling with the problem of a thick crust, crisp like a French bun on any recipe with a minimum of butter and sugar .. I liked it before, now it is annoying. At the very beginning, after the purchase in the service, the thermostat was changed. Before renovation, she baked bread to a dark brick, even if hit the road. The question is, can our Panasonic bake bread with a thin crust, like on a store loaf? Or what other bread maker bakes the perfect bread with a thin crust?

[ElenaL]

ElenaL, I don't bake from mixtures, recipes from the instructions in Panasika work, but there is no data about mixtures.
zabu, in my panasik 2511, the crust is thin, thinner than in the store
For example, my breads:

My Italian basil bread and 1/2 teaspoon olive oil with 1 teaspoon sugar have a 4mm crust. On the program, the main and light crust.