Bread doesn't work in Panasonic

[baking in two stages (dough + baking)]

a baking in two stages (dough + baking) is it used only for black bread or does it make sense to use it, for example, instead of a delayed start (dough in the morning, bread in the evening and vice versa)?

And I don’t understand why all these difficulties - dough + baking, the dough and so, without these difficulties rises perfectly and then baked in the usual or whole grain mode

And I don’t understand why all these difficulties - dough + baking, the dough and so, without these difficulties rises perfectly and then baked in the usual or whole grain mode

I don’t know how anyone has it, but I don’t have enough time in rye bread mode to raise it, and in a few hours it rises just enough to look like a loaf
Moreover, when I bake bread without yeast, it generally came up once for 12 hours.
For white bread, I think it's really unnecessary.

white bread half after a long proofing during baking will have a dropped roof, so it's better not worth it

[rye bread mode]

I don’t know how anyone, but I don’t have enough time in rye bread mode to raise, and in a few hours it rises just enough to look like a loaf
Moreover, when I bake bread without yeast, it generally came up once for 12 hours.
For white bread, I think it's really unnecessary.

I did not bake bread without yeast, and rye bread turned out better and more magnificently in the usual (4 hours) mode than in the "Diet" mode (5 hours), unfortunately there is no "Rye" mode.

Please tell me, does anyone use ascorbic acid? This is recommended in the instructions for Panasonic. If so, in what quantities and for what test?

Please tell me, does anyone use ascorbic acid? This is recommended in the instructions for Panasonic. If so, in what quantities and for what test?

And please quote this instruction. Already interesting.
The only place in HP where I would add it, so to COOL jam (jam). To convert the color from blue-violet to red.
Ascorbic acid is destroyed when heated. And in jam and even more so in bread. Citric acid is more persistent.

[Uncle Sam]

Yes, I added 1/4 tsp. citric acid when baking "Mishka's rye bread", a photo can be viewed in the "Thanks for Fugaska" topic.
Uncle Sam, in the instructions for Panasonic SD-254 it is really recommended to add citric acid, because, according to the manufacturers, it improves the quality of flour (vitamin C has already been added to the Nordic flour)

Vote for citric acid in recipes with 2 hands!
And Nordic adds ascorbic acid (as an antioxidant) to flour to slow down the natural process of fat oxidation. It starts immediately after grinding. And it is unlikely to completely stop him. That is why it is advised to bake with fresh flour.
When baking, the ascorbic acid in Nordic dies.

And please quote this instruction. Already interesting. Instruction for Panasonic 253 (available on the website) in the "Additional Ingredients" section, it is recommended to add vitamin C to whole grain flour for better lifting. Probably in rye too

I did not bake bread without yeast, and rye bread turned out better and more magnificently in the usual (4 hours) mode than in the "Diet" mode (5 hours), unfortunately there is no "Rye" mode.

I have "Rye" -3.30 hours and this time is enough if I bake with yeast, but, if without them, only with leaven and then weak, then I do not have enough. Now I am growing a new starter culture - kefir, maybe it will work out faster with it, but for now I am going to put rye on my old lady (intoxicated, but not very strong).

Good day! Take to the ranks of bakers. I accidentally wandered into the site, drooling, and as a result I bought PANASONIC 255. Here I sit with my first bread (the simplest recipe) yummy Yesterday I tried to bake rye, it turned out not very much (it is damp inside). Reading the recipes, for some reason, everyone writes flour in cups (cups are different for everyone Panasonic 255 300 ml. And this is not to the brim). And I’m a fool bought electronic scales (the seller advised speaking without them in any way). If you can write recipes for the PANASONIC 255 (if possible in grams), of course, not from a book, but some of your proven ones. Thank you very much in advance !!!!

[Vasya,]

Vasya, check out the recipes here - they are all proven!
https://Mcooker-enn.tomathouse.com/in...d=26&topic=29.0
good luck!

[Vasya,]

Vasya, check out the recipes here - they are all proven!
https://Mcooker-enn.tomathouse.com/in...d=26&topic=29.0
good luck!

Hello everyone! Yes, the recipes are really proven. Everything turns out just great! Making some changes, in short, conducting experiments! I also have a Panasonic 255 and to be honest, I don't use recipes from the instructions.
I don't buy bread in the store for a whole month!
Yesterday I registered on the site, and even wrote a message, but alas and ah! Silence.
Kind people! Tell me, can I buy another form for a breadmaker somewhere (well, for example, a round one)?

Kind people! Tell me, can I buy another form for a breadmaker somewhere (well, for example, a round one)?

For PANASONIC, as well as for bread makers of other firms, there are no replaceable buckets of a shape other than the standard one.

And here is our first bread:
bread and bread maker

bread

Ratte, so I'll be surprised at the range of prices (here it costs 5990!)
Yesterday I made egg bread according to the recipe I found here
I did it on a fast program 1:55. The bread turned out super! Rise very well, tanned delicious crust. Awesome, fast and easy!
Now I can not find the link and the person who wrote it. I will find and throw a link here (and thank you!). And in the evening I'll post photos of the resulting bread.
Here is this link:

[ratte]

bought in an online store. costs 4500r. the store is located at VDNKh
we went there ourselves. do not trust the delivery. I chose SD255
because only in it she found the "black bread" regime.

but judging by the reviews, this is a big problem.

ratte,
black bread is not a problem at all, if you can go to vnkh.
buy malt at Home-Bread (54 rubles can), and bake "custard rye" according to the recipe from the Panasonic book. Real rye bread. Problems - zero !!!!
🔗

And here's another question - how do you wash your bread maker inside, if it so happened that when you knead the dough, some pieces hit the inner surface and baked there?

I bought rye flour in "REAL" on the Novoryazanskoe highway. Peeled flour "Nastyusha". Yesterday I baked a cake. It turned out beautiful, good in quality, but I am not delighted with the taste. I like thicker and richer bread.
There are many recipes on the forum, but almost everyone writes the amount of flour in glasses.
As I understand, the glasses are different for different stoves. SD255 has a 300 ml glass.
All recipes for the stove are given in gr. (Flour).
(for Shurenko): my uniform with warm water. If something stuck, I don't soak it for long. I gently wipe the inside of the stove with a damp cloth (page 24)

And yet, girls, I did not quite understand how to temporarily stop, for example, the process of kneading dough, if I need to add liquids or flour, so that I can start again later, but not again, but continue ... Is it possible at all or should I add and restart the program again?

Andreevna, thank you very much, but I keep it in my blank note at home (I don’t trust the e-mail).
I wrote for Shurenysh, I highly recommend it. And I bake the same in a bread maker, and it is according to the recipe. My water / flour seems to be perfect - judging by the bun.
By the way, it was him that I baked the very first after testing the bread maker.
And as for the yeast yeast, I first made a hop sourdough (a resentik in the monastery sourdough from Lola - hop No. 1) And the recipe for her, the current, I put first on the pizza mode.Then I stand in a bucket near the battery (once crushing) for a total of 5-6 hours (depending on the rise.
Long time but worth it. This is without yeast, the benefits are enormous (after all, bread yeast in humans takes away part of the immune system), especially with problem stomachs.
The recipe itself is as follows (I do not have scales, so I'm by sight):
2 + 1/3 cups knifed wheat flour (sifted)
4-5 st. spoons of hop sourdough
1 tsp salt (I have sea salt)
2 tbsp. l. Sahara
60 ml. (straight in a measuring glass from Panasonic) sunflower oil
1 egg and water (160g)
There is only 150 water according to the recipe (along with an egg), but my stove barely got in the way and smelled a little of a motor (I even got scared and refilled some water)

Of course, a lot of fuss, but worth it! The husband is just delighted, he says that it is almost like Easter cake, it even smells just super !!!!

And you can stop it, but then the program will go for a new one. I add everything (if necessary) during the kneading process. I open the lid and see what and how. I help with a spatula (especially a rye one).
Current, as advised, is better to add thinner dough and add flour than, on the contrary, pour water into a steep dough.
In general, everything is fine according to the recipe, but we do it for control

Grunya, why I asked about the stop, that I had to add water (out of stupidity) and she began to squelch and spray on the stove. Then I had to stop, but it didn't work out from the beginning. I thought that I might not know some secret ... It turns out that it does not exist! Thanks for answers!

And when I really need to add liquid to the steep dough. I fill up and immediately cover the bucket with a towel. Until it stops splashing.

And I have a question, but inside with what can the stove be washed, can it be sprinkled and wiped with shumanite?

Why poison a bread maker with a noise ?!
It is an "atzka" mixture that fizzes and smokes on dirty surfaces.
Better with a damp sponge, without abrasives and chemicals, as the manufacturer advises.

The thing is that the burnt-on pieces on the stove cannot be wiped off just with a damp cloth, that's the trouble! I, too, do not clean with any tools yet, I'm afraid. Therefore, I ask advice.

And yet, girls, I did not quite understand how to temporarily stop, for example, the process of kneading dough, if I need to add liquids or flour, so that I can start again later, but not again, but continue ... Is it possible at all or should I add and restart the program again?

You can just unplug the plug and do whatever you want. The program will continue after plugging in. It persists when the power is turned off for 10 minutes. I so sometimes prolong the process of raising the dough if it seems to me that it has risen poorly.

Yes, you won't wash the stove with a damp cloth. Here I have it a little less than 2 months, and already a yellow bloom both on the lid and on the walls. The bucket is shining, and the stove itself ...
And turning it off from the outlet is very dangerous, the microprocessor (or whatever it is), which is responsible for the program, can fly off. There is a great risk. I don't do that - I'm afraid. This is the law of any technique with programs - only in the most extreme case !!!

And turning it off from the outlet is very dangerous, the microprocessor (or whatever it is), which is responsible for the program, can fly off. There is a great risk. I don't do that - I'm afraid. This is the law of any technique with programs - only in the most extreme case !!!

That is, you want to say that the oven should be on standby at all times? And I always turn off the network, and in a month the stove will be three years old and everything is working properly, pah-pah !. Or have I misunderstood something?

No, Andreevna, we are talking about shutdown during work to stop the program.
I think you can turn it off, but not often.
Thanks everyone for the answers.

Yes, you won't wash the stove with a damp cloth. Here I have it a little less than 2 months, and already a yellow bloom both on the lid and on the walls. The bucket is shining, and the stove itself ...

Well, the yellow plaque does not affect the operation of the stove and it is not gratifying to rub off his occupation, it will still appear.A couple of times I have something spilled on the bottom of the stove and burned down tightly. I used a spray to clean ovens and microwave, but I sprayed it on a cloth and applied it to the stain, then wiped it off. Spray "TOP house" German. But after cleaning, at the first baking there will be a smell of "chemistry", the bread itself will not smell.

Well, the yellow plaque does not affect the operation of the stove and it is not gratifying to rub off his occupation, it will still appear. A couple of times I have something spilled on the bottom of the stove and burned tightly. I used a spray to clean ovens and microwave, but I sprayed it on a cloth and applied it to the stain, then wiped it off. Spray "TOP house" German. But after cleaning, at the first baking there will be a smell of "chemistry", the bread itself will not smell.

No chemicals, just a strong solution of soda - and apply it on a cloth or sponge. And then after an hour everything is easily washed off. But keep in mind, soda slightly oxidizes and corrodes aluminum.

No chemicals, just a strong solution of soda - and apply it on a cloth or sponge. And then after an hour everything is easily washed off. But keep in mind, soda slightly oxidizes and corrodes aluminum.

Thanks for the advice. I didn't really like using the spray - the smell, but somehow I didn't think about soda, or rather, I already forgot about the "folk" remedies. I got used to modern "spray and wipe", although they also do not always work.

So, it happened - yesterday I became the proud owner of a Panasonic 255 bread machine.
I was preparing for a purchase for a long time, deciding where to buy, which model. but after reading the reviews and recommendations, no doubts remained. I bought it through the Panasonic online store. On Tuesday I made an order, on Wednesday it arrived at the warehouse, and on Saturday I already picked it up from the Panasonic pavilion at Gorbushkin Dvor. Price through the online store 4550 rubles, 3-year warranty. In general, the purchase option turned out to be very simple, for which I am grateful to the site.
I could not resist, and on the same evening I decided to try the bread maker in action. I chose the recipe for regular white raisin bread. I will say in advance that I previously studied all the instructions and instructions for novice bakers, so the first tests in making bread were not difficult. In the process of kneading, I made sure that the bun was of the correct shape. There were, of course, fears that it might not work out, but when the aroma of freshly baked bread began to spread through the apartment, all doubts disappeared.
So, after 4 hours, I took out the fresh, aromatic white bread from the mold. With such a nice crispy crust. After 20 minutes, I already tasted it. Hurray, the bread came out great!
Today, a small piece of my first bread has already remained.
I want to express my gratitude to the users of the site for such valuable advice and recommendations on baking bread, and I would advise novice bakers to first delve into the theory, and only then move on to practice.
Thank you

I have PANASONIK 255. I want to add seeds.
How much to add? Directly with flour and other foods? Can I use French bread?
What other supplements can you make?

I have PANASONIK 255. I want to add seeds.
How much to add? Directly with flour and other foods? Can I use French bread?
What other supplements can you make?

Add as per recipe (usually no more than 3 spoons). Put in a dispenser and select the "SASIN" option - it seems that is the name.
In short, you can add anything that is poured.
And first, read the instructions - everything is written there ... what where and how to add ...

The seeds can be added immediately, they can be put into the dispenser, they can be sprinkled on the loaf just before baking. This is how you want. You can also use French bread. They also add sesame seeds, poppy seeds, nuts (pre-chopped), raisins, dried fruits, fresh herbs, dried herbs, candied fruits, etc.

Hard seeds (sesame, flaxseed) should be added at the very beginning of the batch. Softer ones - to the dispensary or "on the whistle".
Add either the amount indicated in the recipe, or according to your taste (but in moderation, of course).
You can add seeds to any type of bread.
In general, additives can be very different: grains, seeds, bran, olives, raisins, candied fruits, nuts, dried fruits, different spices, vegetables (for example, carrots, onions, garlic or sun-dried tomatoes), fruits, herbs ... and all sorts of different others! It all depends on the recipe, your desire and taste preferences.
Read the recipes of the forum and the "Secret Additives to Homemade Bread" thread.
Good luck!

The instructions do not say anything about seeds. I don’t know ...

Options:

1. Put unfried into flour immediately.
2. Put immediately into the fried flour.
3. Put unroasted in the dispenser.
4. Put the fried in the dispenser.
5. Sprinkle unroasted bread on top as it grows, until baked.
6. Toss by hand in the first half of the kneading time unroasted.
7. Toss by hand into the first half of the batch fried.
8. Do not lay down anything, eat the seeds while the bread is being baked.

If you add seeds, is it necessary to reduce the amount of flour ???
I want to add half a cup of sunflower seeds to egg bread. PNASONIK 255

If you pour it into a dispenser, then you do not need to reduce the flour. Bread with raisins baking mode.

The panasonic sd-255 instruction manual has a recipe for whole flour diet bread. The recipe lists yeast-B (for regular baking) and yeast-R (for quick baking). With the second it is clear, but with the first question. What is it and where to get it ???

The panasonic sd-255 instruction manual has a recipe for whole flour diet bread. The recipe lists yeast-B (for regular baking) and yeast-R (for quick baking). With the second it is clear, but with the first question. What is it and where to get it ???

Oleg_T, see instructions on page 17 "Note". B - Saf-Moment yeast or other dry fast-acting "dietary" standard pastries -5 hours; R - the same yeast, only 2 times more - this is the norm for "dietary" quick baking - 3 hours.

Hello everybody! I agree that black bread is not a problem at all. It turns out good custard rye according to the recipe from the book for the bread maker. We add a lot of raisins, dried apricots, nuts, seeds (only about 400 ml) and if you change the ratio of rye flour and wheat flour, on the contrary, you will get bread much higher and more porous. My family likes it better. If you are not concerned about its usefulness (in the sense of p; any flour is healthier than wheat) try it. Recommend.

Yesterday I baked "Spicy bread with garlic and herbs" according to the zabu recipe.
Since there was no 25% sour cream, 15% was used. Added a teaspoon of yeast and baked in fast mode.
The bread has risen, baked, very tasty and aromatic.
The only thing, I would not bet on medium and strong crust.
Here is a photo!



Om-Nom-nom!

I also sometimes bake on fast mode (in case of emergency). I put a little more yeast (the instructions indicate how much yeast to put in this case), I do not add water. It turns out fine.

I only baked once in the "normal" mode. I made bread only according to 3 recipes and everything in fast mode. The bread was always excellent and baked. I really like it and fast.

Hello. We bought a Panasonic SD-255 stove. We started with French bread. It turned out to be delicious and beautiful. Once. For almost a month now we have been suffering once every day. Why doesn't it work. The first time was "makfa" flour. Then other varieties. Friends said that only "makfa" is suitable. Is it so? Maybe something else is wrong? We start to get disappointed. We want to carry it for repair.

Hello. We bought a Panasonic SD-255 stove. We started with French bread. It turned out to be delicious and beautiful. Once. For almost a month now we have been suffering once every day. Why doesn't it work. The first time was "makfa" flour. Then other varieties. Friends said that only "makfa" is suitable. Is it so? Maybe something else is wrong? We start to get disappointed. We want to carry it for repair.

And what exactly does not work then? Is the bread raw, tough, unresponsive? which one?
Your acquaintances are wrong about the flour.Flour is suitable for any brand, the main thing is that it says BAKERY.
If once the bread still turned out, I think that the reason for the failures is not in the oven.
The vast majority of bread failures (I mean from those discussed on the forum) are incorrect measurement of products.
Do you measure food with a scale? Do you use measuring spoons from the stove?
check if you are zeroing the tare when weighing?
if you measure with glasses, check that you are counting grams, not ml.
Do you put the products according to the instructions (yeast-dry products-liquids)?

The bread does not rise during baking. Sometimes even a knife that interferes sticks out from above. And yet the flour is not stirred. In the finished bread in the corners of the bottom, ordinary flour. Tell me!