Bread does not work in Panasonic

slava_dw, uploaded your manual, read it for fun. And pour some water in a circle as shown in the figure? Try this. Pour yeast into the HP bucket at the bottom (the yeast dispenser is resting this time), then flour (I weigh them on the scales together with the filling, and then sift them together - the flour is already mixed), sugar, salt (for flour in different places ), bran, milk powder, water 380 (370) ml, poured in a circle. When kneading, you do not add anything, just scrape and mix. Bake, cool and upload photos. OK?

well ... today as they say we will conduct an experiment)

Is it possible to mix flour with yeast right away? Water will fall on them!

stop-stop, where does it say that yeast is mixed with flour?

And it shouldn't be a big deal if water gets on the flour mixed with yeast.
1. The water will not soak the whole flour at once, the properties of flour are not the same, at least wheat flour absorbs water only if it is mechanically influenced. If there is just contact of water with flour, then a small layer of flour moistened with water will turn into dough, which will protect the main part of the flour from getting wet.
2. if the oven is without delay, then half an hour or an hour for ordinary yeast, even if they are activated in water, will not bring harm. But for any active and superfast - this is a question, because their activity, as far as I know, depends on a large amount of additional enzymes.

[TaTa *]

TaTa *, and who says that yeast is mixed with flour? Dry ones are placed on the bottom of the bucket, a thick layer of flour on top, and water at the end. This by the way is spelled out in the instructions for Panasonic. There in the tables with recipes and the order of the bookmarks goes (read from top to bottom). Only 2502 has a different order, but this model has its own yeast dispenser.
If you mean pressed, dissolved in water, then, as Rina says, they will not be anything, only they are activated during heating.
In some recipes, even pressed yeast is rubbed into the flour and then the rest of the ingredients are added.

Pour yeast into the HP bucket at the bottom (the yeast dispenser is resting this time), then flour (I weigh them on the scales together with the filling, and then sift them together - the flour is already mixed),

Here is it written "together and sift" or together with what, if not with yeast?

and I read that yeast is on the bottom of the bucket. Apparently, "flour is already mixed" means flour + salt + sugar

Sorry, I wrote stupidly. In the recipe, there are 2 types of flour - rye and wheat (slava_dw was interested in this particular recipe) - so I sift them, and the types of flour are mixed, and then poured onto yeast, and on top of the flour in different places sugar and salt (well, like this and wrote about sugar and salt).

Hello everyone, I also bought Panas sd-zb2502 two days ago. I have already baked two breads, Italian and French, both turned out the first time. Now it is in the custard stove from the instructions for Panas, the bun turned out to be perfect, it does not rise badly. Let's see the final result.
About your dispute where to put the yeast. I always mix yeast with flour, when I manually make dough, and I do the same in a bread maker, and I just pour salt and sugar where it gets, and everything works out fine. What's the difference in corners or in a circle, the oven mixes everything perfectly !!

Hello everyone, I also bought Panas sd-zb2502 two days ago. I have already baked two breads, Italian and French, both turned out the first time. Now it is in the custard stove from the instructions for Panas, the bun turned out to be perfect, it does not rise badly. Let's see the final result.
About your dispute where to put the yeast. I always mix yeast with flour, when I manually make dough, and I do the same in a bread maker, and I just pour salt and sugar where it gets, and everything works out fine. What's the difference in corners or in a circle, the oven mixes everything perfectly !!

Good morning)
according to the instructions, everything works out fine for me too .... except for RYE WITH BRAN ...)))
here I try on a new advice and write down what happens ...

Hello everybody!
Recently I got a Panasonic 2502. Whole grain and plain white turned out just gorgeous. Everything is mixed and the spatula remains in the bucket, not in the bread. True, I live in Western Europe now and the car is not made for Eastern Europe. Differences in the number of programs and, in fact, in their meanings. There are 14 programs of bread + pastries, and the same amount of dough, but instead of dumplings, there are some buns. But in my book there is no recipe for the rye bread program at all. There is a program, there is a spatula, but there is no recipe. Yes, here it is not particularly visible in stores, all sorts of white-gray, but specifically black only in bio-stores. But I used to bake rye bread on kvass in 255 models, everything turned out perfectly.

Hello everybody!
c: D. But in my book there is no recipe for the rye bread program at all. There is a program, there is a scapula, but there is no recipe

Instructions for Russian-language HP #

Thank you, I already found instructions on your site earlier, so I write that it differs in some points. I'm just to leave a review about the manufacturer If not in the subject - sorry
PS: although this is not the topic, people write that they have a mistake in the recipe for rye bread, and I write that I don't have it at all

[arini]

arini It seems to me best to take recipes from the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0 than from the instructions

But tell someone, if you dissolve sugar and salt in water, I think that it will probably be better for the kneading and baking process than just filling everything in turn and pouring water at the end.

In any case, it won't get any worse.

In any case, it won't get any worse.

While the temperature is equalizing, sugar and salt will dissolve a little during this time, since water is poured from above. Well, then, when kneading, the crystals of sugar and salt dissolve to the end, but already in the dough.
Well, these are my thoughts, directed deeper into the process, maybe, in fact, there is no difference. The main thing when laying in a bucket is to mentally imagine the finished bread - then it will turn out like that.

[Rye with a beautiful roof]

You yourself answered the question. However, there are recipes where dissolving salt and sugar (honey) in water somehow affects the result. And why - it's some kind of alchemy for me.

For example, this one Rye with a beautiful roof

Well otvetTEE please WHY crumb brown bread when you eat sticky. Looks beautiful and: girl_cleanglasses: baked?

Well otvetTEE please WHY crumb brown bread when you eat sticky. Looks beautiful and: girl_cleanglasses: baked?

Any bread from the oven and from the oven should have a wet-dry crumb, such as you buy in a store, for comparison!
If it is damp, wet, and the like, it means underbaked, too much liquid ... also the presence of custard malt in bread can give a droplet of wet crumb.

So we control again and again the batch, the balance of flour / liquid and baked goods

Is the rye bun the same as the wheat bun?

Is the rye bun the same as the wheat bun?

It depends on what you mean by "Rye bread". Rye bread can be wheat-rye, rye-wheat, pure rye, depending on which flour is more in the dough.

I make a wheat-rye bun like this: A bun from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 and apparently it is necessary to bake RYE bread from wheat-rye, where there is more wheat flour than rye. Try this, and then you will float by yourself ...

Any bread from the oven and from the oven should have a wet-dry crumb, such as you buy in a store, for comparison!
If it is damp, wet, and the like, it means that it is not baked, there is too much liquid ... also the presence of custard malt in bread can give a drop of wet crumb.

So we control again and again the batch, the balance of flour / liquid and baked goods

ROMOCHKA THANKS VERY MUCH !! : rose: I think to reduce the water ... in general, in appearance it is excellent ... but when you eat in your mouth at least figurines stick together !!!

I’m not very good at bread with bran. just now I took it out of the bread machine, there is flour on the bread and the crumb itself is a little damp. although I do everything according to the recipe and weigh it on the scales. only crushed bran. I can't figure out what I'm doing wrong

Lena2015, if according to the recipe 430 water - reduce to 380. If it doesn't help (you don't like the result), then reduce 20 ml each time. On the forum somewhere it was reduced to 330 ml. I have great bread at 380ml.

[Bread doesn't work in Panasonic]

We go to the topic Bread doesn't work in Panasonic, read the first post, follow the links there and read the Guide to baking bread in a homemade bread maker, and also study the RULE BOX.

Thank you. I will experiment.

It depends on what you mean by "Rye bread". Rye bread can be wheat-rye, rye-wheat, pure rye, depending on which flour is greater in the dough.

I make a wheat-rye bun like this: A bun from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 and apparently it is necessary to bake RYE bread from wheat-rye, where there is more wheat flour than rye. Try this, and then you will float by yourself ...

Oh, oh! My saf-moment is over. How can I replace saf-levure?! ??!?

Oh, oh! My saf-moment is over. How can I replace saf-levure?! ??!?

Throw into the water from above, not into flour

Throw into the water from above, not into flour

: hi: THANKS! : rose: And the PROPORTIONS are the same or maybe they should be poured MORE OR LESS?

And the PROPORTIONS are the same

The proportions are the same, maybe a little less

Found the Kugelhopf cake recipe from the bread maker recipe book (not Panasonic).
I thought that there should be no difference for the SD-2501. But the cake didn't rise, as if the yeast wasn't working at all (2 tsp). There were 2 eggs in the recipe, but since they were very small (52 grams each) I added 10 ml of water in excess of the amount indicated.
In the recipe for 310 grams of flour, 115 grams of butter, salt 1 tsp, sugar 60 grams, 50 ml of water and 90 ml of rum + 2 eggs and another 10 ml of water and raisins / candied fruits.
So maybe these 10 ml played a negative role? The cupcake was damp inside.
Or should the cake not rise too much due to the large amount of butter and sugar?

[Lazy]

Lazy, let's count:
115 g butter + 50 ml water + 90 ml rum + 2 eggs (about 80 ml more) = 335 ml liquid.
Your flour recipe contains 310 grams. This is very small, so the cupcake did not work out.

The site has a recipe Scarecrows Alsatian kugelhopf

I don't think the standard liquid / flour balance works for dough with a lot of baking. In the same Chuchelkin recipe, the flour / liquid proportions are 1/1. So, there is a relatively small shortfall in the cited flour recipe. But, judging by the "alien" Kugelhopf recipes for bread makers, there is simply too much muffin (there are 3 eggs, 120 ml of milk and 210 g of butter for more than half a kilo of flour).

it just seems to me that
1.This amount of strong alcohol can suppress yeast activity.
2. Still, standard bread programs are not particularly suitable for such recipes. Dough is required here.

But when you add fiber (bran), they consume water or not. That is, if there is no bran in the recipe, and I decided to add, do I need to add more water.

I think it is necessary, but if part of the flour is replaced with bran, then no. And watch out for the bun

I have something with flour, hike. The gingerbread man does not work, it spreads and sticks to the sides of the bucket. On this flour, bread was already baked, it turned out with a sunken roof and as if the bread was not fresh, but at least 5 days. Now I make bread with 500 grams of flour and water reduced to 290 ml from 330. The gingerbread man still spreads and sticks to my hands. I added more flour, 50-60 gr, if not more, the bun still spreads. I'll see what happens in the end. Ryazan flour, took in Pyaterochka, the highest grade, bakery.

I had a situation when bread did not work out categorically on the seemingly proven flour of a good manufacturer - the top is white, inside as if it was not baked.Here I opened a new package, put it overnight, and in the morning I already suspected problems with the stove. But the change in flour decided everything. I spent the bad one on all sorts of pancakes and replaced this "weak" part of the flour (about a quarter) in the bread dough.

I have a package of this flour - 6X2kg.

I bought another flour and tried to bake it in a sponge - half the flour and water, and all the yeast, while I bake it with pressed yeast - and the bread turned out!
So it was necessary to coincide - not baked flour and compressed yeast. And the spreading dough.
And on the flour that does not work in a bread machine - I bake charlottes in a cartoon, in charlottes it behaves well and the biscuit is high. And then how to understand flour? In bread it turns out as if a loaf is a hundred years old, in baking there are no deviations.

because I got a low-gluten flour. Namely, such flour is better for confectionery non-yeast baked goods.

So I bought a sample flour with a high protein content for a super airy bread. From it, bread on a medium size turns out to be as high as good for a large size. But full of holes like Dutch cheese. And almost tasteless flour. On it, in principle, it is written that it must be mixed with heavier varieties of flour for better germination. Now I'm mixing it. The bread is always fluffy.

And what is the name of the flour - "Self-rising", right? We sell such flour. Can it be used in an oven for airiness of bread or is it better for pies and cakes, etc.?

So I ran into an interesting problem: instead of sugar, I put maltose syrup in rye bread, it rose well, but it was not baked absolutely, I repeated it, the same thing ... immediately after that, I both baked bread twice according to the same recipe, but without molasses, everything is fine .... What is it for?

[Manyun]

How,Manyun !!!

Honestly, I have never come across such a thing, I baked bread with the addition of molasses, but so that it turned out like this ... unstable ... no, it wasn't like that ...

Manyun, and troubles with one a single recipe? And if you try to bake differently?

And really wondering what it is?

So I'm wondering what it would be ... I'm tired of feeding the neighbors' goats ... and, most importantly, the crust is porous, tasty ... It rises under the roof, does not fall through, does not break ... but you get it - there is flour porridge inside exhausted ... and the most offensive thing is that there is nothing to put the fat on ... Borsch, onion-garlic from the garden, and the bacon is dumb with what to eat

You won't believe it, the first time in 4 years such crap ... God forgive me

Molasses and glucose are approximately the same in their properties, and are used to prevent stale bread, crumb, is a powerful agent against "aging" of the product, stale and dry crumb.
For example, glucose is added to the dough in a proportion of 2-4% to flour, no more.

Therefore, the crumb can be too moist, since the molasses is aimed at preventing the bread, the crumb from becoming dry.

The most annoying thing is that there is nothing to put fat on ...

Disaster !!!

So I bought a sample flour with a high protein content for a super airy bread.

Apparently, my French does not work out precisely because of the flour. And for a year I dismantle and assemble the stove, measure the temperature, change the flour-water ratio within wide limits. French does not rise, even burst. It is tasty, but not high ... I decided to tackle this problem on vacation, bought different yeast and different flours to experiment. The first step was to lay down a basic basic recipe, a medium loaf. And the bread suddenly came out of the bucket for the first time in many years! And the yeast has already tried everything, and the flour is different, and for the sake of experiment I brought the water to 350 ml - it still almost rests on the lid! Then what's wrong with French? Where can I get such super air flour?

Today I specially baked French bread from flour, the composition of which is wheat flour, rye (most likely there is an absolutely scanty percentage, since it looks very light), lactose, milk protein and some kind of enizim.True, my recipe is different from that given in Russian bread makers. But from 300 grams of flour we got bread exactly on the sides of the bucket, which I think is quite a decent result. And I looked at the composition of this super-airy - there is just wheat flour and enzymes. Humidity 15.5%. I get flour from a specialty bakery shop. Try a recipe from my book: 300 grams of flour, 1 tsp of salt, 20 g of butter, 220 ml of water and 3/4 tsp of yeast.
PS: Oh, damn it, you are also a fellow countryman! I graduated from NKI.

... And the yeast has already tried everything, and the flour is different, and for the sake of experiment I brought the water up to 350 ml - it still almost rests against the lid! Then what's wrong with French?

Jeffrey, I don’t know how in other HPs, but in Panas there is one peculiarity in 'French': if the room is too warm, the kneading starts with a big shift, and accordingly, all other stages are greatly shifted. And the bread does not have time to rise after the last workout.
I don’t understand at all why it was necessary to hammer a 2-hour equalization into the program! .. In the case when it is cool around, HP starts heating almost immediately, and the batch starts in 25 minutes. And when it's warm, the stove sleeps for 2 hours, sassy! When I am not sure that the 'Frenchman' will work right away, I turn on the program without a bucket inside, apply something cold from the refrigerator to the sensor, while I myself weigh and throw the ingredients into the bucket. Then I take the 'cold' out of the stove and insert the bucket naturally before the start of the batch. Works like cute!
And before I wondered what was wrong: from the same products, bread either grows normally, sometimes it is capricious!
Maybe this info will help you.