Bread doesn't work in Panasonic

[The main thing in our business is dough kneading, flour / liquid balance!]

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

Ingredients can not only be weighed, but also measured in glasses and cans, and even handfuls!
The main thing in our business is dough kneading, flour / liquid balance!

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0, learning to make bread dough!

The other day I bought 257

I made bread three times. Once French, it turned out well, but it was hard to get it, it stuck.

And twice rye with bran. Not very much, the bread turned out to be fallen, there is flour at the bottom on the edge, and there is also some impurity in the bread itself

What is the problem? Wrong recipe, bookmark or poor quality ingredients?

I do everything strictly according to the recipe on the scales

What to do?

We start baking bread with this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 - success!

Help, I can't get French bread in Panasonic 2501, I've already done it 5 times !!! and never came out ... I do it strictly according to the recipe, which is in the book, but nothing comes out
It does not fit if it would be possible to post photos, would show. And the size of the bread is no more than 8 cm in height ... Horror ... What to do, tell me ...

I have all kinds of bread rise, even too much! I baked French recipe instructions - I didn't like the taste and we threw it away.

[gesha]

gesha,
1. Did you bake anything other than this French? How is plain wheat bread made in the main program?
2. When you bake bread, do you follow the dough kneading?

What is there to do?
1. Follow the links that are in my post right before yours, read, study, take into account the information.
2. Use proven recipes from the forum. There are also options for French bread.

In addition to the French pitch, the usual one, it turns out quite good, it is suitable, the pitch is still super-fast, it also turned out well. And I don’t follow the dough, because I’m not at home during baking ..... or it bakes at night ..... In general, thanks for the info, I’ll reread it ... And how can I post a photo here, I'll show you what I did ... And I do everything strictly according to the recipe. Yesterday I tried to increase the amount of yeast, put 2 tsp. I didn't get up again, I think to throw out the stove ...


Here's what kind of bread it turns out ...

I think to throw out the stove ...

You don't need to throw away the stove!

You just need to, you just do not need to rely on yourself, your beloved - but you need to finally read those materials, links to which you are constantly given!

Dough is a living organism and loves self-respect to be felt! And you need to learn this too - yourself!

How to insert a photo - here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Hello, take me to the ranks of novice bakers But the problem is one thing !!!!!!!!!!! Well, you can't get bread in a bread machine. The Panasonic 2500 model, and everything is strictly according to the recipe, and they tried the main fast, and on the main one, in none, I already regretted having bought it, although they were very much praised. I was terribly upset, I bought the stove for my mother as a gift for her anniversary!

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention The kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?



Remember that ALL RECIPES for making bread in a bread maker are suitable for ALL MODELS of bread makers.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator
Slice, since you got to this topic, my advice: read the Manual, be sure to study the kolobok rule, start mastering the bread maker with the BASIC program and the SIMPLE WHEAT bread. No fast, no exotic, just the simplest.

I recently tried bread from a bread machine and decided to buy it. I bought a Panasonic 2501. But what is strange about buying it for a summer residence. He works at home, as well as a neighbor in the country. I don't have it in the country. The bread does not rise and that's it. I thought that the electricity was not stable and bought a stabilizer of +2 TP, but it still refuses to work. I do everything according to the instructions at home, OK, my neighbor has Ok too (though his house is 380 V and mine is 220). I tried to bake in the summer kitchen, in the house on the first floor, in the house on the second floor. The result is the same. A lump of dough that has not risen. Maybe someone had an experience like this?

[Nick2]

Nick2 Change yeast and flour, check for drafts.

uh huh. drafts are a very unpleasant thing, and sometimes they are hardly noticeable. I recently also "got" because of them

, I already regretted that I bought it, although it was very much praised. I was terribly upset, I bought the stove for my mother as a gift for her anniversary!

Amazing thing !!!!!
When I bought an oven of experience, it was not like bread, but in general I did not associate with baking
My friends also
In all three families - the first bread turned out with a bang!
What is most often
1) They forget to read the instructions - and start to get nervous on the "Rest" mode
2) Forgetting to put on a spatula
3) they put the bread maker in a draft or in a very cold place (although when you make friends with the bread maker, it will bake everything in any conditions - It's an amazing thing, but a fact)
Well, yeast really has very serious problems.
For example, I only bake at the Saf moment - those that are small packs. I take either red or yellow.
I carefully look at the expiration date and take those that were recently made.
Somewhere on the forum there is a topic on how to distinguish normal yeast from fake
they kind of complained about Saf Levure
Baking and on live yeast
but this is already the second stage of mastery.
Well, the first
Good flour - you can consult with fellow countrymen in a branch - which flour is the best
good yeast
Well, what about electricity
I have 257 and at 170 - it bakes properly !!!!!!!!

Only rye bread was not actively produced for me !!! With white, no problems at all))
But about the temperature equalization !!!!! : Spiteful: On instructions it is necessary to warn beginners in bold red letters !!!!!! I got so stressed !!!!

But about the temperature equalization !!!!! : Spiteful: On instructions it is necessary to warn beginners in bold red letters !!!!!! I got so stressed !!!!

What is this about?

Beginners need to carefully read the instructions before baking bread, I understood everything, the bread was obtained immediately and always

What is this about?

That within an hour the stove is SILENT !!!! evens out the temperature and does not make any movements !!! and this is a normal process, not a breakdown !!

That within an hour the stove is SILENT !!!! evens out the temperature and does not make any movements !!! and this is a normal process, not a breakdown !!

This is yes !!!!!
For the first time, perhaps, I started mastering the technique by reading the instructions
and my friends called me and told me in frustration - Well, I must have got a broken one
Stands, is silent and swears with the word REST
I had to console, tell about temperature equalization and advise to read the primer
But this is a normal situation
According to Zadornov
A Russian person first tries to do it, and if only, well, nothing happens at all, only then he takes out instructions and starts reading
First on the "diagonal"
And if this does not help, then only then (!!!!) the instruction is studied thoughtfully.

the bread did not work four times, two times because of the wrong recipe (then I realized what was happening, the recipe was corrected, now from the instructions it is my favorite), and two times because of flour, such

it is for cakes and pastries, there is probably a baking powder there, so the bread did not come out, choose the right flour

GESHA
Hey !!!! where are you?
How are you!?!?!?
Worried!!!!!!!
If you decide to throw out the stove, I'll tell you which address to throw it!
My classmate lives in Moscow without a stove!

it is for cakes and pastries, there is probably a baking powder there, so the bread did not come out, choose the right flour

there is still written bakery, what to believe?
Structure:
Wheat flour top grade, all

there is still written bakery, what to believe?
Structure:
Wheat flour top grade, all

You can only believe ... forum BAKERY point RU
There are so many smart and knowledgeable people gathered here .... Wow !!!!!
One trouble! addictive!
But everything is good for home and family!

[Katena]

the bread did not work four times, two times because of the wrong recipe (then I realized what was happening, the recipe was corrected, now from the instructions it is my favorite), and two times because of flour, such

Katena, I have been using this flour for several years already, I like it very much !!! In KhP I use muffins for baking, but sometimes I just bake white bread from it. The flour is wonderful !!! Never let me down !!!

it is for cakes and pastries, there is probably a baking powder there, so the bread did not come out, choose the right flour

tat-63, there can be no question of any baking powder, it's just the premium flour, and not pancake or cake flour, to which the baking powder is added.

[Katena]

Katena, I have been using this flour for several years already, I like it very much !!! In KhP I use muffins for baking, but sometimes I just bake white bread from it. The flour is wonderful !!! Never let me down !!!

then it's all about improper storage, when I opened the bag, it was caked, as if it had absorbed moisture
I also use Starooskolskaya, called Troubled, really like

One trouble! addictive!
But everything is good for home and family!

well, if it's good, then let it tighten

then it's all about improper storage, when I opened the bag, it was caked, as if it had absorbed moisture
I also use Starooskolskaya, called Troubled, really like

Not even so much in improper storage! Any flour reacts to humidity / dryness of the environment and even smells! Even if the flour lay for a week!

Therefore, before placing the flour in the dough, it is necessary to sift through a sieve, loosen it, saturate it with air, break the caking of flour!

Not even so much in improper storage! Any flour reacts to humidity / dryness of the environment and even smells! Even if the flour lay for a week!

Therefore, before placing the flour in the dough, it is necessary to sift through a sieve, loosen it, saturate it with air, break the caking of flour!

I bought it and immediately began to use it, either in the warehouse or in the store the storage regime was violated
when sifting, round lumps remained in the sieve (I never encountered this before), even yeast-free pancakes did not work out very well from it (my hand did not rise to throw out the flour)

Lumps are not a problem, you just need to break them when sifting!
When in doubt about flour, dilute it with a new packet of flour, gradually use

Lumps are not a problem, you just need to break them when sifting!
When in doubt about flour, dilute it with a new packet of flour, gradually use

I tried everything, but apparently the flour was so spoiled that nothing helped
yes, okay, it's over, I won't take this one more

[Katena]

Katena
Try Falcon Flour. I have never let you down!

I tried everything that was sold in the store (and bought an expensive one, out of curiosity, I did not feel the difference with the cheaper one), I like the Troubled and Divnitsa the most

[very cold]

I bought the stove in 2008.
baked quite rarely and bread was almost always baked.

Then 2 years did not use the stove ... stood calmly under the table.

Now I decided to bake again.

The first time I baked French bread in the mode - the program for 6 hours.
The bread went up high (I think because of the time 6 hours).

The second and third times in the main mode (4 hours), both breads did not rise, the last one is generally half-baked inside, although the yeast is the same as in French ..

I noticed that the stove very cold until baking starts ..

If I remember correctly, it seemed to me to be warmed up already at the stage of temperature equalization and proofing of the dough after kneading ...
Otherwise, what's the point in standing in a cold oven?

Please tell me what to do? And what could be wrong there ...
Yes ... I also put these three times on a stool that wobbled during kneading ... and the instructions say what to put on non-wobbling surfaces (I confess) ... Maybe I broke it myself? But before she stood on this stool ...

Help urgently with advice! Well, I can't eat our store-bought bread anymore after returning to my homeland ...

I noticed that the oven was completely cold until the beginning of baking ..

It only raises the temperature inside by a couple of degrees, and the body, of course, is completely cold.

Yes ... I also put these three times on a stool that wobbled during kneading ... and the instructions say what to put on non-wobbling surfaces (I confess) The girl blushes ...

Probably, we are talking about the fact that HP can "dance" to the edge of the stool and fall.

If the first bread was successful, then the problem is not in HP. Most likely, you need to either adjust the flour-water ratio to a bun, or change the recipe. The forum is full of proven recipes. And HP should not be kept on a wobbly stool. One cannot expect good bread from the fact that the stove is shaking.

Yes, if it staggers, the bun may fall and not have time to rise by the time of baking, that's for sure

[your inside is definitely not warmed up when the dough fits]

Yes, if it staggers, the bun may fall and not have time to rise by the time of baking, that's for sure

no, it staggers only during kneading .... and when it doesn’t interfere, it naturally doesn’t stagger ... so how can a kolobok fall ... but this is the easiest to fix, this "defect" has already been eliminated.

but the question is that it was definitely warm inside and even outside it seems (I don’t believe myself anymore), but I bought it in May it was already warm in the room and then I felt heating .. now this is not - why?

tell me your inside is definitely not warmed up when the dough fits and you don't feel it on the case? Who has the same model?
yesterday I fed the birds ...

But I am a supporter of the idea that the birds themselves should be able to get food ... otherwise they will spoil completely ..

Oh!!! Elena Bo !!! How nice that you answered me - I baked my first bread according to your recipe - that is, KULICH !!! It turned out right away! THANK YOU!

The HP casing is not heated before baking. What did you measure flour with? What was the recipe for baking? You obviously have a lot of water. When kneading, you should get a soft kolobok.

[your inside is definitely not warmed up when the dough fits]

but the question is that it was definitely warm inside and even outside it seems (I don’t believe myself anymore), but I bought it in May it was already warm in the room and then I felt heating .. now this is not - why?

tell me your inside is definitely not warmed up when the dough fits and you don't feel it on the case? Who has the same model?

It can be inside warm HP if the room is rather cold. There is a topic about temperature equalization, read it, it will be useful. Here from here starting to the end of the topic.

[Muha]

Muha I now have dough in it, the body is absolutely cold, inside it is a little warm (I put my hand in there)

The HP casing is not heated before baking. What did you measure flour with? What was the recipe for baking? You obviously have a lot of water. When kneading, you should get a soft kolobok.

I baked this recipe strictly ... strange

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1145.0

there it is written that the bread is high and airy - nothing like that happened - it barely crawled to the middle of the bucket, the roof inside fell through and everything was sticky

how much kefir is not written there - I put 300 ml. milk and 70 kefir.
Somewhere on this forum I read that it is better to put yeast separately from salt in another corner ...
and here salted milk is poured into yeast ... maybe this is nonsense I don't know

The gingerbread man turned out to be not watery, but so knocked down, but soft.

[very cold]

I noticed that the stove very cold until baking starts ..

If I remember correctly, it seemed to me to be warmed up already at the stage of temperature equalization and proofing of the dough after kneading ...
Otherwise, what's the point in standing in a cold oven?

Try putting the bread on the gluten-free setting. In this mode, heating is most pronounced during kneading and proofing.
I sometimes get around the temperature equalization that way. I turn it on for five minutes, gluten-free, (at the same time, open it, see if it's warming or not), forcibly stop it (by long pressing "stop"), then after 10 minutes I turn on the "gluten-free" first.
It turns out, without increasing the amount of yeast, quite worthy bread (especially with the addition of buckwheat and whole grain flour) in about 2 hours 15 minutes.
Add pressed yeast with good shelf life instead of dry yeast. I just put a piece of yeast on top of the flour, because the kneading starts immediately.

[Muha]

Muha I now have dough in it, the body is absolutely cold, inside it is a little warm (I put my hand in there)

oh, valuable infa, tell me, how long has it been there?

What did you measure flour with?

I always measure flour on an electronic scale, because here everyone has their own cups that do not match mine. Pre-sift directly on the scales.

I baked this recipe strictly ... strange
and here salted milk is poured into yeast ... maybe this is nonsense I don't know

how can this be if you put in layers: yeast, a lot of flour, then everything else ...?

Is the yeast good? It is possible that they simply did not have the strength to lift heavy cornmeal.

oh, valuable infa, tell me, how long has it been there?

2 hours

Write exactly how much of what was, in grams

[Helpful hints and help in baking bread]

If you have any problems with 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 kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator

Muha, bake the simplest bread. Everything will become clear.
The recipe does not say anything about the fact that salted milk should be poured onto yeast. It is always necessary to follow the order in which products are placed in the HP. For Panasonic it is yeast, flour, salt, sugar, butter, liquid (water, milk, kefir, etc.). Yeast should never come into contact with liquid.

Muha, bake the simplest bread. Everything will become clear.

You're right - I'll try ... I panicked - but probably too early ..
Since people write that they also have a cold stove ..

Where did I get this impression of her warmth left .. I didn't dream.

Where did I get this impression of her warmth left .. I didn’t dream.

In summer, the front wall is heated by the engine during mixing.