Bread does not work in Panasonic

[vegetable oil]

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.

Thank you so much! I will look for information on the forum

Another question for the description. P. 16, "Bread Recipes"
Plain white bread: vegetable oil
Egg bread: butter
Milk bread: butter
Diet bread: vegetable oil
Bread made from several types of flour: Butter What kind of oil? if not vegetable and creamy? machine? I wanted to bake this bread tomorrow, how little should I put? or can any food?

[very big]

I almost always use vegetable (olive) other than butter bread. The bread will be heavier with butter. In general, experiment. do with both kinds. Think that very big you will not feel the difference.

[very big]

I almost always use vegetable (olive) other than butter bread. The bread will be heavier with butter. In general, experiment. do with both kinds. Think that very big you will not feel the difference.

I, too, at first thought that this was not important, but now, after reading how important it is to weigh everything to a gram, to take only the freshest yeast, I am afraid to make a mistake and ruin the next loaf.

I have baked bread from several types of flour more than once. The flakes were different: buckwheat, oatmeal, rye. Butter was not only butter, it was good with olive and I also liked it with corn, and when I baked it with rye flakes, I poured homemade butter "with a smell." Everyone liked it. I think this is the kind of bread that you can't spoil with butter.

[Korata]

I, too, at first thought that this was not important, but now, after reading how important it is to weigh everything to a gram, to take only the freshest yeast, I am afraid to make a mistake and ruin the next loaf.

I have a plate of correspondence ml and gr. So 1 tbsp l = 17 grams of vegetable oil = 17 grams of butter. Korata right there is no difference, you do not put 200gr, but 1-2 tbsp.

it's not just crooked handles. I remember how we experimented with cereal flakes. They absorb water differently. So, during experiments, it may also not work, only the point is not at all in the stove, but in ignorance of the behavior of different products.

I am reporting. Yesterday I bought the yeast Dr. Otcher, checked ... it does not work. At the forum I read that the real shelf life of yeast is six months, and these turned out to be from the beginning of June. There is a lot of yeast at home, but all the wrong ones, but I want to bake some bread. I ventured to try on saf-levure, the only yeast that still works.
I chose the main recipe, launched the bread maker and went to the forum to read the theory. I read about the formation of the kolobok, went to look at what was in my stove, but before I was afraid to open and look, because it was written not to open the lid. Looked in ... exactly, "comma" and dough on the walls. She poured a spoonful of flour and ... realized that the kneading had already been completed a long time ago, 20 minutes before the start of baking. ... I took it and kneaded the dough by hand right in the oven. She left to go further. Here's what happened. It was delicious.


Today I bought the freshest saf moment and baked French bread with rye flour. The husband is happy.

Hello everyone,

a week ago I bought SD 254 after watching and reading reviews on this site. I knew and believed that the bread should turn out awesome.

I did everything according to the recipe from the manual for the stove. The bread came out only half a cup high, but you could eat.
At first I thought about yeast, tried different zero effects.

As a result, I found out what the problem is. I measured flour with a measuring glass from the stove (it turned out that they only needed to measure water), as a result, flour was obtained about 2 times less than it should be

Yesterday I fell asleep as it should be 600 grams (I took an ancient measuring glass on which grams can be measured), as a result, a hefty roll with a crispy crust.
The family just love it !!!

P.S .: after I came to the error, I decided to write here. In branches for beginners, a great emphasis should be placed on the grams of flour. There they also refer to a recipe in which everything is in cups - it is understandable that the bread will turn out in this case, but the beginner may not understand the mistake.

That is, the most important thing is good yeast (in normal stores they are good) and a certain amount of GRAMS of flour, and not 600ML

why not cups? You just need to look - how big a cup the giver has. The fastest was 240 ml, and you (as I understand it) - 300 ml. So you are on the contrary - you put in more flour than you need and therefore the bread was heavy and dense

do not be lazy - buy a gift for a bread maker - even if it is mechanical, - because the accuracy of the recipe is very important, especially at first, I only did not get bread 2 times - the first one was measuring the wrong flour and the second was rye ... I have a child (12 years old) lays everything, there has never been a blunder, the scales (electronic truth) are, they have accurately measured and everything is ok. And I've only been baking bread since summer ..

I measure out with tablespoons. I have a table, according to which wheat flour in a faceted machine is 160 grams, and in a tablespoon 25. I always measure with spoons and with a bread maker I also began to do the same.

Previously, there were faceted glasses for both 200ml and 250ml. Yours is like 250, then there is about 150 g of wheat flour. But it is simply impossible to measure accurately with tablespoons. Firstly, spoons are different, and you can put them in different ways. And you need to put at least 20 spoons for bread. Even if the error is 5 grams, this is already a bit too much. Better a glass from a bread machine. Your glass contains about 180g flour (up to the 300ml mark). And it is better to have electronic scales with an error of 1-2 g.

I have a glass of 200 ml. For the main recipe I take three glasses with a small slide, according to my data, this is 3 times 130g each, and two full tablespoons (= 2 times 30g each). Everything comes out OK. BUT the last two times there were two desperate jambs (bread-brick). Before reading this Temko I realized that it was a matter of yeast, but now I’ll go straight to check it out. And the last brick was taken out simply by heartbroken and left a spatula in it. In the morning I tried to cut it ... She did not lose her functions, but her cover is damaged, and I just walked away from the tragedy

and here is wheat bread with corn flour and rolled oats. I liked it very much, like "Health", but much tastier, fresh. For now I will bake it until I get bored.

I used to use scales, but then I got tired of washing the bowl

and I put the bucket right on the scale and add the components, zeroing when necessary. I sift the flour through a small sieve, too, immediately into a bucket on the scales

Corn flour - polenta (coarse)?

As the flour is a little larger than just corn flour, and as the grits are the smallest, I saw on the package: "polenta-corn semolina" and was surprised, so corn? semolina? or cereals or flour ...

why not cups? You just need to look - how big a cup the giver has. The fastest was 240 ml, and you (as I understand it) - 300 ml. So you are on the contrary - you put in more flour than you need and therefore the bread was heavy and dense

good morning!
of course, you can measure it with cups ... I meant that many beginners measure flour not in grams, but in milliliters - hence the mistake. My recipe indicates 600 grams, and I poured 300ml into a measuring cup and another 300ml - if weighed it in grams, about 300-400 grams will come out, now I pour about 2 times more.
Today I tried SAF + PLUS yeast (pack of 0.5 kg) and olive oil.
You can compare the result (roll on the left)

and on the side

I have the same song. The first time I baked Diet bread, it turned out great, and then it went and went.It confuses me that there is no pea on top of the bread, the top falls through. At the same time, the bread is baked and tastes normal. Somebody come across tell me. It occurred to me that the recipes that are written in the instructions need to be recounted by myself. Can anyone share the correct recipes?

[DANA]

DANA
and 255 excellent recipes, the main thing is to weigh everything correctly and accurately and throw it into the stove as expected according to the instructions
What kind of stove do you have?

I believe that there is little flour in the recipes for rye bread (or I measure it incorrectly). Yesterday I checked the bun in rye, following the pictures of the step-by-step kneading, the dough seemed steep to me, it was hard to knead, but the bun looked like wheat, and it turned out to be bread with a beautiful top. You can see it in the gallery. Before that, after kneading, the dough was thin and, accordingly, the roof collapsed.

[DANA]

DANA
and 255 excellent recipes, the main thing is to weigh everything correctly and accurately and throw it into the stove as expected according to the instructions
What kind of stove do you have?

I have 253, but if there is a cup equal to 150 grams, then how much flour to put. Maybe I'm dull?

I have 255 stove. There are no scales, so it is not very accurate to measure 325 g of rye flour and 225 g of wheat flour. I'm talking about this. And here on the forum I read that in a measuring glass from Panasonic 255 from 190 g to 225 g of flour. Because of this, a beautiful hat is not always obtained. But now, thanks to the good experienced bakers, I almost always control the bun.

[milliliters]

"but if there is a cup equal to 150 grams, then how much flour should I put. Maybe I'm dull?"


Why 150 grams?

Measuring cups are usually 240-250-310 milliliters!

Here in a cup 240 milliliters just included 150 gram flour.

If they write that a cup, for example, is 240 ml., And you have a cup of 310 ml., Then pour flour into such a cup up to the mark of 240 ml. on a cup (not a full cup), this will be about 150 grams of flour.

[question]

Hello dear forum users!
Before NG came across your (our) forum, read until I fainted, and as a result, at the moment I am the happy owner of Panasonic 255 and a multicooker for the company.
I have baked 2 bread so far and here are the questions I have:
1. How long after the start of kneading and how long it is possible to "edit" the kolobok so that you do not have to mix the flour with your hands. In the table, the kneading time for the main mode is 15-30 minutes, so go and understand at what point you can add flour, and when it's too late.
2. My gingerbread man always strives to dump to the left! The first time (main mode), I could not resist and climbed into the oven about 12 minutes before the start of baking and found that the bun was climbing on the left wall, and did not even reach the right one, I didn’t hesitate to flatten it along the bottom, naturally, once again squeezing it, and suffered from doubts and remorse until the end of baking, but everything turned out great. The loaf turned out to be 2/3 buckets (I made a minimum size of 400g). On the next day, I had to let the French bread take its course and the loaf turned out to be lopsided, although otherwise quite edible, in fact question at what moment is it advisable to distribute the kolobok along the bottom, so that during subsequent strokes (their time is not indicated in the table), the kolobok does not go to the left again.
Sorry for the verbosity.

Congratulations on your purchase of the bread maker! I already have some experience in baking and I want to share with you my thoughts on the lopsidedness of bread. My bread maker was perpendicular to the plane of the window at a distance of 1.5 m and the bread was lopsided. And when I rearranged it parallel to the window, this defect disappeared. I think that the cold was coming from the window on one side and therefore the bread rose worse on the cold side. Check how your stove is standing. And in the process, when bread before baking is already scary to fit in - you can ruin everything. I wish you even and lush bread.

I'm afraid that's not the point for me, the bread is just crawling towards the window. I noticed that after kneading, the kolobok stops on the left every time, I have a small one, because I bake only for two and we won't eat a big one quickly.
And I also have such a problem - a very wobbly table, there is no other, when the kneading is in progress, I am afraid that the table and the stove will run away. I wanted to ask if this would damage the stove in the operation section.

2. My gingerbread man always strives to dump to the left!

Try adding 1-2 tablespoons of water or vegetable oil. The dough will be more elastic, it will straighten itself.

Try adding 1-2 tablespoons of water or vegetable oil. The dough will be more elastic, it will straighten itself.

So the author has a normal bun, as I understand it. She is embarrassed by the fact that the koloboko rises kosoboko - from one side higher than from the other.

[Rustic stove]

Rustic stove

I think if the stove falls off the table it will undoubtedly damage it

sways, but not to such an extent, does not run around the table, they dance together!

Is there not enough yeast for even rise? Check the expiration date of the yeast. On 400 g of wheat flour - do you put exactly a teaspoon (measured from the stove)?

Yeast "Dr. Etker" of July 2007 release. When the main recipe was kneading, it seemed to me that I needed to add a little flour, but since I measured everything according to the recipe, using a measuring spoon and an electronic scale, I decided for the first time don't fuss. The second time (French bread) I did not have milk powder and I just replaced the entire volume of water with ordinary milk, when the bun was kneading, it seemed to me that it was thin - the dough was sticking out with hedgehogs, and I regretted that I had not added 1.5 tsp. ... flour to replace powdered milk, although in theory it completely dissolves and should not affect the thickness of the dough, but maybe it was necessary for the same one and a half tsp. reduce the volume of liquid.
I just cannot understand at which moment the kolobok takes on its final consistency and it is necessary to solve the issue of correcting it.

.
I just cannot understand at which moment the kolobok takes its final consistency and it is necessary to solve the question of its correction.

I do this about 5 minutes after the start of the kneading.

sure you may. I think, until the rise of the dough begins, you can even jump near her. and I use a wooden spatula while the kneading is in progress and move it to where the flour is left. Don't be afraid to get involved in the process. I, too, at first was afraid to open the lid, and even more so to do something. And 3 months have passed and I am with my favorite stove on you. What I sincerely wish you too,

[Rustic stove]

Rustic stove

wow, I can't even imagine this
What kind of flour do you have?

Sokolnicheskaya flour, the bread, in spite of everything, turned out to be completely normal, baked, the crust did not fall anywhere, just crooked, baked yesterday, ate completely normal fresh bread today
By the way, how high should a French loaf be obtained according to the standard recipe for 400 g of flour? My higher part turned out to be 2/3 of the bucket, and less, cm 2 down. The bread does not taste heavy, it is quite normal, somewhat "rubbery" crumb, I would say pleasantly rubbery.
By "hedgehogs" I mean a lunar landscape, the bun was not smooth, but somewhat "shaggy", there was no question of not sticking to the hands, I mean exactly the French recipe and program, with the main one everything was as instructed by Admin

[Myumla]

Myumla, all the same, follow the advice of Uncle Sam and add 1-2 tablespoons of water during the kneading process, one at a time and gently or vegetable oil. The dough lacks elasticity, there should be no "hedgehogs". Depends on the flour, where it was stored in your store and in the store.

[Lika]

Lika

Depends on the flour, where it was stored in your store and in the store.

I didn’t keep it anywhere, I didn’t have time! And the bun in the main recipe was completely normal, but if I had not flattened it in 12 minutes. before baking, it would also turn out to be lopsided, and climbed on the left wall!
Okay, I'll try again, maybe the reason is in the dances of the stove with the table, the bun with vibration to the left blows

The dough lacks elasticity, there should be no "hedgehogs".

I got the impression that there is not enough flour, so the bun is shaggy, even a tiny piece of dough stuck to the wall of the bucket, but I did not have time to catch it and I let it go, apparently in the process of lifting he found a place in life when taking out the bread, no individual pieces were observed.

[Irin @]

Irin @

went and checked again the same yeast from June of the last 2007 - does not work at all. Can yeast be stored incorrectly in stores? in a hot room, for example?

Interesting !!! But how did my bread rise ??? Now I'll try to put the rest of the bag - do mine work. But I have already bought the next ones - in Metro in August, there was a Saf-moment there, but the package is 60 sachets! I was scared to take it for the first time, maybe later I will take such a package if I get a fresh one.

Cupcake Dachny, p. 23.

Of course, he is far from the capital's cupcake, but it is quite edible. It reminded me of a jelly cake in briquettes, only the latter has a pink biscuit. For myself, I decided to bake the cupcakes in the oven, so they bake faster and the view is more beautiful thanks to the forms.

Friends! I would like to ask you for advice.
Initial data: Panasonic SD255 bread maker, a spatula for rye flour, wheat flour "Sokolnicheskaya", peeled rye flour of the same company, fast-acting SAF-moment yeast, recipe "Bread with bran", a classic bookmark, everything is measured with a measuring spoon, a glass and weights strictly according to the recipe.
Result: bread is obtained, but the top has fallen and from below there are local small impurities with flour.
All recipes with wheat flour come out with a bang!
What is the problem? Maybe the recipe is wrong? Saw error messages in recipes but couldn't find it.
"Bread on kvass": yeast 2 tsp, flour 560 g, kvass 400 ml. "Bread with bran": yeast 2 tsp, flour 425 g, water 430 ml.
Not enough flour or a lot of yeast?
And another question. Didn't find rye bran on sale, can they be replaced with wheat bran in the "Rye Bread" recipe?
Thanks in advance for your reply!

Friends! I would like to ask you for advice.
Initial data: Panasonic SD255 bread maker, a spatula for rye flour, wheat flour "Sokolnicheskaya", peeled rye flour of the same company, fast-acting SAF-moment yeast, recipe "Bread with bran", a classic bookmark, everything is measured with a measuring spoon, a glass and weights strictly according to the recipe.
Result: bread is obtained, but the top has fallen and from below there are local small impurities with flour.
All recipes with wheat flour come out with a bang!
What is the problem? Maybe the recipe is wrong? Saw error messages in recipes but couldn't find it.
"Bread on kvass": yeast 2 tsp, flour 560 g, kvass 400 ml. "Bread with bran": yeast 2 tsp, flour 425 g, water 430 ml.
Not enough flour or a lot of yeast?
And another question. Didn't find rye bran on sale, can they be replaced with wheat bran in the "Rye Bread" recipe?
Thanks in advance for your reply!

I met several times on the site, which is in the Panasonic book Rye bran bread printed with an error, the liquid needs 330 ml (i.e. 100 ml less than what is written in the recipe). I cannot confirm with my experience, since I did not bake this bread.

Indeed, there should be 330 ml of water in bran bread (there is a mistake in the instructions). You can put wheat bran (I also did not have rye). And in the recipe for bread on kvass everything is very correct, the bread turns out to be excellent, you can even put it on the timer right away. Unless I would remove sugar from the recipe - kvass is sweet enough, but this is a matter of taste. By the way, bread with bran from the instructions cannot be called very tasty (this opinion was expressed by other members of the forum), there are recipes on the forum that are much more interesting. And bread on kvass is excellent

... "Bread with bran": yeast 2 tsp, flour 425 g, water 430 ml.

Try this recipe for bran bread:
Yeast-1 tsp
Bran - 40g
Wheat flour - 360g
Salt-1.5 h. l
Sugar-1st l.
Vegetable oil -1.5 tbsp. l.
Water - 270ml
Lay everything exactly as it is written.Basic program 4 hours, size M, medium crust.
Bread always turns out. Follow the kneading, you may have to add a little flour, until you get a bun. In this recipe you have a lot of water, for 425 g of flour, 430 ml of water. For 525 g of flour, there is no more than 320 ml of liquid.

Basic program 4 hours, size M, medium crust.

Andreevna, I always baked the same recipe on the main one. An excellent and versatile recipe (for which I did not change the bran). I thought that the bran needed more time, but here I urgently needed it and did it on fast, yeast 1.5. It turned out one to one

[m2d]

m2d, I probably baked this bread a hundred times There really needs 330ml water. And if you add sunflower seeds and 1.5 hours there. l vinegar, then generally it turns out to be shaken. True, I added rice vinegar 5%.

In principle, it turned out better than last time. There are practically no impurities. Only the top is flat. It should be?

Rye flour is not as elastic as wheat flour, so during kneading I "help" the HP - and use a wooden spatula to remove the flour from the edges to the middle. The mix will be better. And about the top - do not forget that rye flour! to raise the roof, you need to "help" the bread either by the amount of wheat flour, or by adding panifarin.

I put the multi grain dough, the HOUR has already passed, she has not kneaded yet. The program for this bread is 5 hours. Kneading knife inside. What does she want? Get it out and knead by hand? Continue to wait?
Panasonic bread maker SD-YD250

You have to wait. It warms up - evens out the temperature of the food.

Well, I didn't wait ... I waited about an hour and a half - nothing. Stuck in the "pizza" mode. I kneaded the dough, let it stand, put on "only baked goods". But 30 minutes is not enough. baked in the oven. What happened there, I don't know yet. But the top of course has fallen.
And thanks for the advice, despite the fact that I did not have time to use it ..

Valerka, the instructions have a time table for each program. It indicates how long it takes to warm up before baking. For example, in the 253rd, the longest warm-up in French is from 40 minutes. up to 1 hour 55 minutes, whole flour - 1 hour up to 1h 30 minutes. In any case, it will begin to knead.
The baking program starts at 30 min. The time can be increased by pressing the timer button until the required number of minutes. - up to 1h 30m. How many different breads are baked, you can also see in the instructions. Usually from 50 to 55 min. wheat, up to 1 h. rye.

Try this recipe for bran bread:

how not to try? Without fail)) Moreover, I love bread with all sorts of "beneficial" additives. Only together with the bran, I came across a bag of seeds, and without hesitation, I poured them into a full dispenser for greater health benefits. But it’s too maaan, there’s never too much of such deliciousness)) The brick is neat, pretty, but not at all tall. It should be like this by nature, or did the seeds add more weight and it was necessary to increase the amount of yeast?
Yes, I opened the oven one more time before baking to grease the top and sprinkle with seeds.

It should be like this by nature, or did the seeds add more weight and it was necessary to increase the amount of yeast?
Yes, I opened the oven one more time before baking to grease the top and sprinkle with seeds.

What a smart bread
but about the height, so the bran pulls it down a little, today I baked with rye bran, it turned out even lower, but this makes it no less tasty.
Have you noticed that in stores, breads with additives are also slightly lower than usual?
You can also turn off the stove and give another hour to come up, it will be higher

[Zest]

Zest, excellent bread and the height is normal, because the flour mixture is only 400g - a small size. I noticed when I put on the timer for the night, a small loaf turns out to be medium (L). Yeast I have SAF-Levure, maybe it depends on them.I know many people don't like them.