Bread does not work in Panasonic

[Veronichka]

Veronichka knead, then put the dough in x. the stove, let it distance there for 40 minutes to increase in volume and turn on the baking for 55-60 minutes IMHO

[Veronichka]

Veronichka knead, then put the dough in x. the stove, let it distance there for 40 minutes to increase in volume and turn on the baking for 55-60 minutes IMHO

yes, thanks, I'll try !!
turn on baking mode, right?

Good day!
I have a Panasonic 255. I have been baking bread myself not long ago, and I have this question:
The crust of the bread is too hard, especially on the second day. What is the reason for this, and how can it be fixed? This applies mainly to rye bread, but the problem is also present on wheat bread, that is, in store bread it is elastic, and in mine it is tough like a rusk.

if the crust becomes tough on the second day, then maybe it is necessary to reconsider the storage conditions for the finished bread? try to store bread in a bag, in a tied bag. just do not pack it warm, otherwise it will get damp ...

if the crust becomes tough on the second day, then maybe it is necessary to reconsider the storage conditions for the finished bread? try to store bread in a bag, in a tied bag. just do not pack it warm, otherwise it will get damp ...

Buy a birch bark bread box from craftsmen. You will not regret. We bought it earlier than the bread maker, and somehow I didn't really like it at first. The store bread in it dried up on the second day, and on the third it could become moldy. But yours is perfectly stored for two days, without any bags.

if the crust becomes tough on the second day, then maybe it is necessary to reconsider the storage conditions for the finished bread? try to store bread in a bag, in a tied bag. just do not pack it warm, otherwise it will get damp ...

On the second day, it becomes tough, like a biscuit, and two centimeters thick, but immediately it is loose.
I tried to store it both in a bag and in a linen towel. The bread does not spoil for a week and a half. But here's the problem with the crust. Maybe I'm doing something wrong when cooking?

lay out the recipe and baking mode - we will figure it out

lay out the recipe and baking mode - we will figure it out

\

https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=84.0

I want to share a recipe for rye bread, which we bake almost every day and from which not only our family is delighted, but also all friends and relatives who have tasted it.
First you need to prepare the SQUARE

1 cup rye flour
1 table. l sugar
2 tea. l. yeast
add enough water to make a thin dough.

Soak 18 hours in a warm place covered with a towel (do not cover with a lid, otherwise you will collect sourdough throughout the kitchen, like we once Laughing)
Then we put it in the refrigerator until full use.

Bread itself: (weight 900g.-1kg.)

One and a half glass of wheat flour (glass = 200ml)
One and a half cups rye flour
2 table. l. sourdough (with top - how much you can take)
1 glass of tea (1 teaspoon of tea per glass)
2 table. l. Sahara
2 table. l. milk powder
2 tsp salt
1 tsp cocoa
1 tsp rast. coffee
1.5 tsp dry yeast

Add all the ingredients as recommended by your bread maker. And bake in rye bread mode.
Putting cocoa and coffee is desirable, but not necessary (they give the classic color to rye bread). The tea leaves give the bread the freshness of a mountain morning (this is a quote from the recipe, but I couldn't smell the mountain morning Smiling)

In general, everything for cooking rye bread, it is really worth it.

Bon appetit, everyone.

Everything is according to the recipe.

Tried 1st attempt - took the variant Basic size M - from the book to the bread maker

1. I did not understand what Yeast-R and Yeast-B are, I poured 2 tsp. dry
2. Sokolnicheskaya flour, after reading the site, I realized that I was mistaken with flour - I measured it in a measuring cup up to division 260, thinking that it was 260 g.
3. Sugar, salt, sunflower oil - by prescription
4. Set a timer so that the bread is ready at 7 am.

In the morning I woke up from the smell of baking and ran to look - and was terribly upset - something 5cm high turned out. Unpresentable in appearance

Poke your nose in what else is my mistake besides the amount of flour?

[FenOnLine]

FenOnLinehopefully there will be a second try?
I did not understand what Yeast-R and Yeast-B are, I poured in 2 tsp. dry Yeast R - This is the amount of yeast used for quick baking.
Yeast B - for regular. In order not to miss the mark with flour - purchase a scale. I toiled for several months with a glass and calculating how much to put, until I bought a scale. I also started with quick bread according to the recipe for HP, which turned out to be somehow not completely baked, but then I realized that it was better to be patient and turn on the usual 4-hour baking. Good luck! And read the forum - about kolobok control and other useful things.

Thanks for the answer, I am already reading it with might and main .... I also realized that the salt I had was large ... but do not tell me the model of the scales, what is it called, where to buy it?

It seems that somewhere on the forum they talked about the scales, but I don't remember where.
I didn't bother too much, went to a store selling small household appliances, saw the scales (by accident!) And bought it. Mine are weighed to the nearest 2 g - more than enough for me. I don’t know if salt is to blame for your problem. Unlikely. I think it's mostly about the amount of flour. Once at the All-Russian Exhibition Center, I was blessed with a leaflet with recipes, where there is this:
1 cup = 240 ml (since flour is indicated in glasses in their recipes)
1 stack rye flour = 130 g
1 stack. wheat flour = 150 g

Of course, the flour is different, but for the first approximation, this is enough.

[FenOnLine]

FenOnLine
The topic about the kitchen scale is here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=420.0

In the meantime, you do not have scales, adapt yourself and measure flour with a measuring cup, many on the forum, even having scales, still measure flour with a glass, that's as convenient as anyone, personally, I am without scales as if I had no hands ... And about salt, in your In case, of course, it is not her fault, I think the whole point is in the incorrectly measured amount of flour.

Also my first attempt was just as unsuccessful. I got out of this situation very simply, without even buying scales. Libras also need to find a place in the kitchen, and we always have problems with this. I bought a large measuring glass, where there are divisions for flour, sugar and a few more products. I get along very well with them. But if there is somewhere to put the scales in the kitchen, it would not be bad.
Good luck in baking!

I have some kind of "flat" scales, they take up little space, they are stored in a cabinet along with a mixer. I take it out when I make the dough.

FenOnLine don't be discouraged. My first bread was exactly the same. It's just that you can see how I measured with a glass from Panas. And it turns out that it shows not the weight but millimeters of water. That's the whole problem. I also took a large measured mug (without any scales). I have divisions on this mug with instructions (sugar, flour, etc.) and measure everything in it wonderfully.

[FenOnLine,]

FenOnLine, I think it was not worth opening a new topic, because such questions have already been asked more than once here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=134.0

You just duplicate themes.

[FenOnLine]

FenOnLine, about the cups they wrote to you very well. I'm not going to take photos of a 2-liter jar of flour. If you sift the flour, then this jar includes 1.5 kilos, and if you just pour it, or even better, knock the can on the table to fit better - then you can pour more than 2 kilos of flour into this jar ... In the same measured glass - flour can be DIFFERENT amount. It depends on the quality of the flour, and on where it was stored, and on how it was poured there. Measuring glasses with marked marks - good, of course, but once I took and checked the volumes of three glasses available in the house - ALL had different ones, although the mark is the same - 250 ml ...
So, buy a scale, there will be fewer problems! Better electronic. They are very inexpensive in Auchan and other supermegapupermarkets. OK. 500 rubles - and here it is happiness
Moreover, in the kitchen, scales are generally a necessary thing. Cook the jam, weigh the pepper, etc., etc.

Tell me, the French bread did not work out, the edges did not rise and the edges burned.The water was replaced with milk slightly diluted with water, since there was no milk powder. Flour. yeast is all tested.

If the yeast did not work, then there are not many reasons: either they died prematurely, or some of the additives strangled them. (milk with antibiotics is not a myth)
Try baking French without additives in water.
And I advise you to personally get acquainted with the kolobok when kneading

Tomorrow I will try everything in a new way, but here's another question in French there is no size adjustment and is the crust normal? model 255.

This is a normal joke from Panasonic engineers.

"You can buy a car of any color and model from us. Provided that it is a black Ford T1" G. Ford

The color of the crust can be changed (darkened) by adding baking.

Tomorrow I will try everything in a new way, but here's another question in French there is no size adjustment and is the crust normal? model 255.

Try the Raisin recipe.
It will certainly work out.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13348.0

I baked once and I can't refuse anymore
from this wonderful and proven recipe.
The size and crust do not need to be set.
Everything will be OK!

https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=84.0

I want to share a recipe for rye bread, which we bake almost every day and from which not only our family, but also all friends and relatives who have tasted it, are delighted.

Can you give an exact recipe in grams?

And it is desirable to place it in the "recipes" section, and here - a link!

Tell me, what am I doing wrong?
In the Panasonic 255 oven, I loaded everything into a bucket, chose the rye bread program, I press the size key, but there is no arrow and the crust color is also not displayed. Turned on, the stove is silent. Temperature equalization in progress? But why are there no arrows of the size and color of the crust?

Tell me, what am I doing wrong?

Carefully read the table "List of programs and modes" on page 5 of the instructions. The temperature is actually being equalized.

It is clear with temperature equalization.
But why are there no arrows of the size and color of the crust on the scoreboard? Maybe that's how it should be for the rye bread program? Or is it a marriage?

Everything is as it should be.

Thank you

What was the right thing to do? If I didn’t have time to form a bun, but the stove seems to have finished kneading.

If the stove has finished kneading, then you can still intervene in the process and correct the position of the bun in the bucket.

Do not stir in at the end of the second proofing and at the beginning of baking.

Well, I ruined everything. She turned off the stove, then turned it on again

Help me too, please
My husband and I bought HP, twice tried to bake bread, both times unsuccessfully.
The bread looks very good, pretty, but inside ...
The crumb is wet, unevenly spongy, if you crush it with your fingers, it immediately "plasticine".
I controlled the gingerbread man, but this is a strange thing with him ... At first he is normal, like, correct. And after the proofing, when it starts to be subdued again, it turns into a smudge. Sticky. I add flour. Normal again. Stands - sticky again. As a result, I mix flour three times.
If it doesn't work out, there is either a lot or a little. Maybe not mix after the second time? Or not mix at all, try this? Please tell me.
Bakery flour VS, recipes I tried standard from a book and onion. I measure the flour with a measuring cup, at the rate of 250 ml - 150-160 grams of flour

the first thing that comes to mind is poor quality flour.

For Panasonic you need precision. We must weigh everything. Bakery I have flour from different manufacturers, the first time I bought excellent flour, and the second is no good. I add gluten. I realized that after kneading your father-in-law is floating, this is a poor quality of flour. If so, add gluten. 370 g flour 30 gr. gluten free. The bread is beautiful and tasty.

Thanks for the advice, I'll buy another flour today, I'll try it with it. But what if...

[Razheva]

Razheva, indicate your place of residence in your profile and search for a topic in your city / region, forum users will be happy to share information about tested products.

the first thing that comes to mind is poor quality flour.

I had this with one bag of flour.
Always the bread in Panasonic is excellent.
I weigh everything strictly according to the recipe on the scales.
But one day it turned out badly. The flour was definitely not good.
I didn't throw it away. I mix in 50 grams each time with a good one.
All right.

About Kolobok.
In the first batch, it is advisable to make the bun a little tighter.

Why?
During the first kneading, the products are simply mixed with each other, water and flour are absorbed, so the bun seems so dense and already completed.
During the second batch, the formation of gluten threads begins and the gluten begins to work. After a good and long kneading, the dough becomes thin, which requires adding flour.

But, adding flour in the second batch can give impurities in the dough, dark streaks and spots in the finished bread. That is, the added flour (especially a lot) does not always have time to mix and combine with the already formed gluten.

Have time to make the main bun in the first batch, in the second add only 1-2 tablespoons of flour and then only at the very beginning of the batch.

All this is written in the topic Baking Guide, you can also take all the main links on the topic of baking there.

Success

Good day. Not long ago we bought HP Panasonic 257. We tried to bake bread according to the instructions (simple white and French). The products were put in the sequence and in the proportions indicated in the instructions, the bun also seemed to work out. The bread has risen, baked, But in one and the other loaves of bread, stings in the form of a ring have formed. Tell me what I'm doing wrong.

I have a bread maker since September 2010. After buying HB, I immediately bought saf-levure yeast. the bread turned out to be lush and tasty. After the New Year, I started having problems baking bread. I don’t understand it, in any way, in comparison with what kind of bread was obtained after buying HB, it doesn’t go into anything. While reading the forum came to the conclusion and low-quality yeast. The fact is that just after NG I decided to switch to the saf-moment, after which my headaches began. It turns out that fake yeast is very common in stores. I decided to try my saf-moment yeast (which I am currently using) on ​​my tongue - they are salty, it feels like I tried salt and not yeast. Tomorrow I go to the store in search of new yeast, immediately without leaving the checkout I will try them on my tongue, so people take this fact into account.

This is also a problem. The first panasonic 257 bread maker, everything is baked and formed, the taste is also normal, but despite the laying of products on the average size of the bread, it almost breaks the lid and is very loose (we tried egg and milk). I watched the kolobok, there was even a fear that it turned out to be cool.

I bought SD2501 two weeks ago. I made several loaves according to recipes from the manual for HP - simple, rye and quick simple. The number of ingredients is strictly according to the recipes.
The shape of the loaves is correct, it rises normally, but the bread is always raw, unbaked. On the first one made with rye (program no. 7), mold even formed two days later. The second time I reduced the quantity to 380 ml (in the recipe 430 ml). It got better, but all the same taste of raw bread remained. Is this a feature of the model, errors in the description of recipes (amount of water or flour) or a marriage of a particular device (the temperature sensor is incorrectly configured)?
Who faced this?

Try a different flour, maybe the one you bake on is contaminated

today for the first time I tried to make dumplings dough .. Pkao was making the filling, so that's the dough for you .. It’s hard to figure out how many glasses of flour to put without weights .. but it worked .. the dough is just great .. I dreamed so much that the dumplings dough would be kneaded by the oven .. this was the first reason why I took Panasonic ..

Try a different flour, maybe the one you bake on is contaminated

Rather, it is so. Panasonic is so glorious that a good result is guaranteed.
I use MAKFA, PREPORT, WITCHEN.
But so far there have been no problems because of the flour.

[zxasqw]

zxasqw When baking, what did you use when dosing flour? Scales or glass? And quick mold is like a flour disease.

[Helpful hints and help in baking bread]

for rye, mold is a frequent occurrence. And even now the flour is still last year's, it is already old, freshly ground from substandard grain, storage conditions for both raw materials and the finished product are often not observed.

Let's start with the rudimentary:
If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Please study
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention The rule of the kolobok

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread maker are suitable for ALL MODELS of bread makers. There is a section for beginners "The simplest white bread"

Moderator

How accurately should you weigh the ingredients? Does the error of 2-3-4 grams affect the quality of what is baked?