Bread does not work in Panasonic

Add a couple of tbsp to the flour. tablespoons of gluten, here's a high protein content, you can also replace 50g of flour with 50g of semolina. But I would not recommend deceiving the temperature sensor, this is not "equalization of the temperature", but the selection of the proofing mode based on the temperature value.

[I have a problem]

Hello!I have a problem : this: The top of the loaf is white, the roof rips off. The whole thing turns out to be lopsided! (White bread.)
Hell both in accelerated and normal mode. I changed the yeast, reduced the water. I put it on a smaller size.
Proven flour. This began to happen in February after 4 months of work of HP "Panasonic 2500". Works every day. Can someone tell me what is the reason?

The power supply is all right, is there a stabilizer in the network?

The Electricians are not strong, but there were no interruptions.

[I have a problem]

I have a problem The top of the loaf is white, it rips off the roof. The whole thing turns out to be lopsided! (The bread is white.)
Hell both in accelerated and normal mode. I changed the yeast, reduced the water. I put it on a smaller size.
Proven flour. This began to happen in February after 4 months of work of HP "Panasonic 2500". Works every day. Can someone tell me what is the reason?

1. change the flour. Take even another manufacturer (as I already wrote, I had a similar situation - a white top, the sides barely turned yellow; everything was decided by a cardinal change of flour).
2. the roof usually tears just from a lack of liquid - do you control the bun?

I bought new Altai flour, class "A", new yeast, the same result. Yes, I look at the bun and, interestingly, there used to be bread high fried air, and now the loaves are small and as if damp and heavy (but the bread is baked). It's amazing!

maybe someone can suggest what could be improved in bread?
it breaks easily and it seems that the crumb is a little sticky .. although it turned out very tasty.
Panasonic 2502, mode - "basic with raisins".

1.whole wheat flour - 480 gr.
2. green buckwheat flour - 100 gr.
3.salt - 2 tsp.
4. fructose - 1 tbsp. l.
5. milk powder - 2.5 tbsp. l.
6.premixed mass:
6.1. olive oil - 5 tbsp l.
6.2. cashew nut paste - 1 tbsp. l.
6.3. flaxseed sludge paste - 1 tbsp. l.
7. honey - 5 tbsp. l.
8.water - 230 ml + milk -160 ml.
9.vanillin - 1 gr.
10. dry fast-acting yeast - 2 tsp.
11.in the dispenser: sprouted spelled - 70 gr. + (nuts + raisins + pumpkin and sunflower and sesame seeds + apricot kernel) - 80 gr.
photo here - 🔗

today we made custard rye bread at 2502, rye mode.
the rye blade was bent ..%))
what will happen to her next?

Question: the top part of the bread (crust), when cutting, falls off in pieces. the impression that it does not hold well on the crumb. please tell me what is the reason?

bread made from whole grain flour and with nuts and seeds must be baked on the "Whole Grain" mode.

bread made from whole grain flour and with nuts and seeds must be baked on the "Whole Grain" mode.

Is this the mode called "single grain" in the instructions?

maybe someone can suggest what could be improved in bread?
it breaks easily and it seems that the crumb is a little sticky .. although it turned out very tasty.
Panasonic 2502, mode - "basic with raisins".

1.whole wheat flour - 480 gr.
2. green buckwheat flour - 100 gr.
3.salt - 2 tsp.
4. fructose - 1 tbsp. l.
5. milk powder - 2.5 tbsp. l.
6.premixed mass:
6.1. olive oil - 5 tbsp l.
6.2. cashew nut paste - 1 tbsp. l.
6.3. flaxseed sludge paste - 1 tbsp. l.
7. honey - 5 tbsp. l.
8.water - 230 ml + milk -160 ml.
9.vanillin - 1 gr.
10. dry fast-acting yeast - 2 tsp.
11.in the dispenser: sprouted spelled - 70 gr. + (nuts + raisins + pumpkin and sunflower and sesame seeds + apricot kernel) - 80 gr.)

6.premixed mass:
6.1. olive oil - 5 tbsp l.
6.2. cashew nut paste - 1 tbsp. l.
6.3. flaxseed sludge paste - 1 tbsp. l.

in a dispenser: sprouted spelled - 70 gr.+ (nuts + raisins + pumpkin and sunflower seeds and sesame seeds + apricot kernel)

too much for so much flour .... olive. butter + nut and flax paste + and also nuts.

Whole Grain is a "Diet" Regimen

Whole Grain is a "Diet" Regimen

Now it is clear!
Thank you.

too much for so much flour .... olive. butter + nut and flax paste + and also nuts.

too much olive oil?
Simply, pastes from flax and pumpkin seeds absorb moisture very strongly .. so, mixing them with so much oil, I tried to compensate for this moment.

please comment ..

[alar]

alar, if I put in my Panasonic all the mixture of ingredients you listed, my result would be no better than yours. The topic is called "I can't get bread in Panasonic". It's about baking bread. Bread forgives many liberties and interpretations, but also within certain limits. Panasonic is an excellent stove in general. I hope you have learned to bake simple bread successfully. Such a composition and buckwheat and honey and vanillin and fructose and cashews, raisins, pumpkin seeds and sunflower seeds + apricot kernel, flaxseed., Milk powder ... + a considerable amount of oil. Why do you need so many? What kind of aftertaste will this mix have if the bread is even baked? In my opinion, such a successful sintering is impossible. Here's a disappointing comment, alas, turned out. Take proven recipes from the forum and you will have good bread. Be careful with additives; very little of them is required in bread.

[alar]

alar, recipe freaky, of course)
Especially intrigued:
1. Why fructose if there are 5 tablespoons of honey? Isn't it too sweet for "bread". Excess sugar inhibits yeast.
2. Since the recipe is still "goodbye to diet", why only whole grain flour? Bake it in the highest or first grade, then the crumb structure will be more fluffy and even. The crust will not fall off. If tsz flour is essential, then replace at least half with the highest grade.
3. And why is an apricot kernel in "bread"?
Well, in the photo there is such a solid cupcake. But, excuse me, this is not bread, not once)

[alar]

alar, if I put in my Panasonic all the mixture of ingredients you listed, my result would be no better than yours. The topic is called "I can't get bread in Panasonic". It's about baking bread. Bread forgives many liberties and interpretations, but also within certain limits. Panasonic is an excellent stove in general. I hope you have learned to bake simple bread successfully. Such a composition and buckwheat and honey and vanillin and fructose and cashews, raisins, pumpkin seeds and sunflower seeds + apricot kernel, flaxseed., Milk powder ... + a considerable amount of oil. Why do you need so many? What kind of aftertaste will this mix have if the bread is even baked? In my opinion, such a successful sintering is impossible. Here's a disappointing comment, alas, turned out. Take proven recipes from the forum and you will have good bread. Be careful with additives; very little of them is required in bread.

it tasted so great that I forgot to pay attention to the aftertaste.
I love to experiment.
; ))

[alar]

alar, recipe freaky, of course)
Especially intrigued:
1. Why fructose if there are 5 tablespoons of honey? Isn't it too sweet for "bread". Excess sugar inhibits yeast.
2. Since the recipe is still "goodbye to diet", why only whole grain flour? Bake it in the highest or first grade, then the crumb structure will be more fluffy and even. The crust will not fall off. If tsz flour is essential, then replace at least half with the highest grade.
3. And why is an apricot kernel in "bread"?
Well, in the photo there is such a solid cupcake. But, excuse me, this is not bread, not once)

at the expense of fructose - obviously, the demon beguiled ..

apricot kernel contains B17.
a number of researchers are inclined to believe that it prevents cancer -
none of the inhabitants of the areas involved in the cultivation of apricots and eating a decent amount of stone has never had cancer.

please tell us why you categorized my wonderful and delicious bread as "goodbye diet"?
whole grain was chosen so as not to fall into this category.
; ))

I will know about the bone, thanks)

please tell us why you categorized my wonderful and delicious bread as "goodbye diet"?
whole grain was chosen so as not to fall into this category.
; ))

Because of the sugar content, of course. Although there is a lot of fiber in your bread, the calorie content is off scale) As a dessert, it's quite normal, but I can't imagine this with soup)
But seriously, try replacing some of the flour with the first grade. Still, reduce the amount of additives if you want a more airy and baked texture.

I will know about the bone, thanks) Because of the sugar content, of course. Although there is a lot of fiber in your bread, the calorie content is off scale) As a dessert - it's quite normal, but I can't imagine this with soup)
But seriously, try replacing some of the flour with the first grade. Still, reduce the amount of additives if you want a more airy and baked texture.

where does the calorie content come from, which should be feared? (redundant, so to speak)
from honey? .. like it shouldn't be ..
additives? after all, only everything is healthy .. and useful ..

at the expense of airiness - it does not matter (for me).
but, here, at the expense of baked - it's good.
although, I would not call it unbaked. a little sticky dough, of course ..

and what is the reason for the fact that the upper crust does not hold on to the crumb rather well? I have a recurring situation in other experiments.

another question for discussion: I add sprouted unmilled wheat to bread, 1-1.5 cups each; in the crumb - fine, on the crust - tooth-crushing.
is there anything you can do to preserve the integrity of your teeth other than milling the wheat germ?

Thank you.

["I sit on three diets at once - I don't eat enough on one!" (from)]

maybe someone can suggest what could be improved in bread?
it breaks easily and it seems that the crumb is a little sticky .. although it turned out very tasty.
Panasonic 2502, mode - "basic with raisins".

1.whole wheat flour - 480 gr.
2. green buckwheat flour - 100 gr.
3.salt - 2 tsp.
4. fructose - 1 tbsp. l.
5. milk powder - 2.5 tbsp. l.
6.premixed mass:
6.1. olive oil - 5 tbsp l.
6.2. cashew nut paste - 1 tbsp. l.
6.3. flaxseed sludge paste - 1 tbsp. l.
7. honey - 5 tbsp. l.
8.water - 230 ml + milk -160 ml.
9.vanillin - 1 gr.
10. dry fast-acting yeast - 2 tsp.
11.in the dispenser: sprouted spelled - 70 gr. + (nuts + raisins + pumpkin and sunflower and sesame seeds + apricot kernel) - 80 gr.

"I sit on three diets at once - I don't eat enough on one!" (from)

yes, the number of additives is off scale, exceeds all reasonable limits.

1. green buckwheat flour - that's enough. to have an independent bread.

2.premixed mass:
= 5 tbsp. l. oils,
= 5 tbsp. l. honey (to a tablespoon of fructose?),
= VANILLINE one gram ?! Whole gram of synthetic flavoring, which for 1 kg of curd for cheesecakes is needed "on the tip of a knife"?
= nut and flaxseed paste? is it in the company to what is in the dispenser ?!

3. Sprouted spelled - again, this is enough to get an INDEPENDENT bread. The same applies to nuts, raisins, etc.

From such an assortment, I could bake at least THREE different breads. And everyone would be dietary ...

where does the calorie content come from, which should be feared? (redundant, so to speak)
from honey? .. like it shouldn't be ..
additives? after all, only everything is healthy .. and useful ..

==============

another question for discussion: I add sprouted unmilled wheat to bread, 1-1.5 cups each; in the crumb - fine, on the crust - tooth-crushing.
is there anything you can do to preserve the integrity of your teeth other than milling the wheat germ?

Thank you.

calorie content is taken from such an amount of sugars, even if they are "close to simple".+ nuts, + raisins ... You only have at least 100 grams of honey. And oils 5 tbsp. l., also under half a glass. That is, an attempt to make a "dietary supplement" bun.

On the question of grains on the surface ... I can advise the principle of "poppy curl" - the dough is divided into two parts, additives are added to one, the dough without additives is rolled into a layer, the dough with additives is placed on it, wrapped in a roll so that the dough without additives was outside, fits into a bucket, proving is given and baking is turned on.

[alar]

alar, my advice, take and measure out ALL ingredients from your recipe, except flour and water + milk, weigh them. Count how much it turns out, how much TOTAL of THIS falls on the unfortunate pound of ordinary flour.

Want to develop your own recipe?
Start with plain wheat bread (you can use gray flour, which is wheat grade 1 and / or 2). Learn the kolobok rule. (see links in the first post of this thread).
Then start creating. Do not mix everything at once, but add one, maximum two, ingredients. Have you worked out the resulting bread? Then you can try to connect the third add. product. But not all are HERE AND IMMEDIATELY.

[alar]

alar

Well, for one Panasonic there are too many healthy ingredients in your bread, it "does not eat" so much within the specified programs for kneading, raising and baking times. This is perhaps, with handles and in the oven or with an interruption of the program.

[alar]

alar

Well, for one Panasonic there are too many healthy ingredients in your bread, it "does not eat" so much within the specified programs for kneading, raising and baking times. This is perhaps, with handles and in the oven or with an interruption of the program.

please tell us about the main patterns.

[.................On the question of grains on the surface ... I can advise the principle of "poppy curl" - the dough is divided into two parts, additives are added to one, the dough without additives is rolled into a layer, the dough with additives is placed on it, wrapped in a roll so that the dough without additives was outside, fits into a bucket, proving is given and baking is turned on.]

.................

On the question of grains on the surface ... I can advise the principle of "poppy curl" - the dough is divided into two parts, additives are added to one, the dough without additives is rolled into a layer, the dough with additives is placed on it, wrapped in a roll so that the dough without additives was outside, fits into a bucket, proving is given and baking is turned on.

many thanks.
and without taking it out of the bread maker - most likely in any way ..

but in any way ... do not even drown the grains with your fingers, so that they do not climb to the surface. Well, you can not interrupt the program, but take out the dough, roll it out, sprinkle with grains and twist into a roll ...

please tell us about the main patterns.

The patterns are simple. First, bake plain white bread.

For 500 g of flour - 300 - 350 ml of liquid (depending on the dryness of the flour and the "thickness" of the liquid - either there is only water, or water with kefir, or kefir, etc.), 1-2 tsp ... salt, sugar if desired, about 1.5 tsp. yeast, watch out for the bun.

The more whole grains in the ingredients, the more the kolobok takes liquid and yeast to rise.

And the more experience, the more you add all sorts of different products. One fine moment you will feel - fffsёё !!! the bread maker will not pull it, then contact the dough mixer and oven

but in any way ... do not even drown the grains with your fingers, so that they do not climb to the surface. Well, you can not interrupt the program, but take out the dough, roll it out, sprinkle with grains and twist into a roll ...

Thank you.
eh, I don’t want complications .. and the process takes so much time, first of all ..
today grinded wheat germ as much as I could in an electric mill. something is crushed, but something is not very much. painfully sticky mixture is obtained.
I baked rye bread - it seems that the effect of furrowing sprouted wheat on the crust was not noticed. but haven't tried it yet.

The patterns are simple. First, bake plain white bread.

For 500 g of flour - 300 - 350 ml of liquid (depending on the dryness of the flour and the "thickness" of the liquid - either there is only water, or water with kefir, or kefir, etc.), 1-2 tsp ... salt, sugar if desired, about 1.5 tsp. yeast, watch out for the bun.

The more whole grains in the ingredients, the more the kolobok takes liquid and yeast to rise.

And the more experience, the more you add all sorts of different products. One fine moment you will feel - fffsёё !!! the bread maker will not pull it, then contact the dough mixer and oven

Thank you.

a few more questions arose today:
Is there something similar for the "everlasting leaven" dough and whole-grain rye and wheat flour?
or to stick to these proportions firmly and simply recalculate the sourdough for water and flour?

what gives the excess stickiness of the dough in the absence of _obvious_ non-baking? (an implicit imperfection is not excluded, but it seems not there ..)
my guess is honey / olive oil / excess liquid. but, if honey - 2 tbsp. l., olive oil - 2 tbsp. l., is it worth only sinning for an excess amount of liquid?

What are the main reasons for the failure of the top of the bread when using "everlasting leaven"?
excess moisture? sourdough work?

when using the "baking" mode on Panasonic, can we say that almost any bread should take 50-60 minutes to cook? Or maybe it will take 80 minutes?

please share your experience.
in advance - thanks and hugs.

[alar]

please share your experience.
in advance - thanks and hugs.

alar, sorry on a harsh word, but ... we shared our experience a long time ago.
It is ready, take it - use it!

I would never have thought that I would recommend to anyone, but this is what "Flour mixes" Khlebburg "and" Ready flour mixes TM Kornex "can definitely help you. There is a large assortment and, most importantly, a guaranteed result. Good luck!

panasonic sd-256 bread maker
We are suffering for a long time with such a problem: the same recipe, the same yeast, the same order of ingredients, even a fork stuck in the same way.
exactly one time, it doesn't matter whether the same day or every other day, the bread does not rise.
how can this behavior of the bread maker be explained?

Baking at the same time of day?

Is the fork?

baked at different times and at the same time, all the same every other time.
plug into socket *

Good day, tell me about my problem ... My husband bought a Panasonic 2501. with a dispensary for raisins and a timer and everything is all there. for the first time she baked bread with active dry Pakmaya yeast. 1 tsp spoon as in the recipe Mode - basic fast. did not rise at all and damp ... Yesterday the second time I baked so ... the same. the size from the table is 5 centimeters. Probably the problem is yeast. put in half a packet of 11 gram quick-acting instant yeast. Pacmaya. put on the mode - normal. that is, for 4 hours.
And here's the problem - let's say it's yeast. then now the bread should rise and bake, but I baked the bread 2 times and there was flour on the bottom and on the bread and on the mold. that is, a paddle (it says in the instructions - put the paddle on the shaft so that it touches the bottom), my paddle is sitting on the shaft. does not touch the bottom. millimeter 2 or 1 remains. this is normal?
Kneading the dough, the same. take out of the form. I did not take all the flour, did not mix it. remained at the edges. what is it? factory marriage or is it right?

Thank you very much I will wait

And also - I see your bread is even beautiful and the bottom is even. how so? because the scapula gets in the way and still there is a cut from it. Or am I not catching up with something?

the incision remains with everyone. it's just not noticeable.
and how many grams of flour did you put when baking with 1 tsp. yeast? Moreover, fast mode? according to my instructions, when baking the smallest size of bread (with 400 grams of flour) and fast mode, you need 2 tsp. in one tsp. - 4 grams of dry yeast.
And flour remains at the bottom because apparently there is a lot of it. must be accurately measured, not with glasses. The bun should grab the flour in any case, despite the gap between the scapula.

Good day, tell me about my problem ... My husband bought a Panasonic 2501. with a dispensary for raisins and a timer and everything is all there. for the first time she baked bread with active dry Pakmaya yeast. 1 tsp spoon as in the recipe Mode - basic fast. did not rise at all and damp ... Yesterday the second time I baked so ... the same. the size from the table is 5 centimeters. Probably the problem is yeast. put in half a packet of 11 gram quick-acting instant yeast. Pacmaya. put on the mode - normal. that is, for 4 hours.
And here's the problem - let's say it's yeast. then now the bread should rise and bake, but I baked the bread 2 times and there was flour on the bottom and on the bread and on the mold. that is, a paddle (it says in the instructions - put the paddle on the shaft so that it touches the bottom), my paddle is sitting on the shaft. does not touch the bottom. millimeter 2 or 1 remains. this is normal?
Kneading the dough, the same. take out of the form. I did not take all the flour, did not mix it. remained at the edges. what is it? factory marriage or is it right?

Thank you very much I will wait

let's try the points.

1. Do not use the "fast" program until you have mastered at least the basic one! Not only does quick bread not have time to turn out normally, but it also may just not be the healthiest food. I'll tell you a secret, even our usual recipes for the classics of baking can be attributed to the fast ones.

2. How did you measure the products? A glass? Have you mistook a glass for 300 g flour? The fact is that 300 ml (volume) contains about 180-200 g of flour (mass)!
It looks like you have a serious flour / liquid imbalance. And the flour remaining from the corners speaks of it. We read carefully.

3. The stirring paddle should not be close to the bottom, 1-2 mm of a gap is normal. By the way, as well as some backlash (the mixer seems to "hang out" on the shaft). With the right dough, it picks up flour by itself from the corners of the mold too.

Mari_S

In the "quick bread" mode, you need to put 2 times more yeast (that is, 2 tsp for 400 g of flour), which is described in the instructions

Yes, thanks guys, you're all right. I measured the flour in the wrong way, and with the wrong water, too, God knows how. all according to the recipe. but now I see that the recipes are mismatched in their own books. but I bake on your forum .. still a shortage of flour, apparently, and sunken bread and some kind of harshness. inside is not baked in the same way. I don't understand what's going on.

behold https://Mcooker-enn.tomathouse.com/in...ic=33.0 I have already discussed this topic here .. but today the bread turned out a little higher. the depression is not so deep but a bit harsh. what to do?

Nice little girls, please answer me !!!! I recently bought a stove, I have been baking for 2-4 days !!! so much!!! I’m my love, but that doesn’t mean anything to you. I'm from Vladivostok. what I want to hear from you is that I can't get a hat for bread. Everything is very delicious. analyze my recipe and tell me what's wrong. I bake on hold, so I can't track the bun.

[Marie]

Marie, start with plain bread ...

500 g of premium wheat flour (or 1 grade) - gram, not milliliters!
320 ml of water (can be weighed on the same scale, since 320 ml = 320 g)
1.5 tsp dry yeast (or 6-8 g pressed)
1.5 tsp salt
1.5 tbsp. l. sugar (by chelation)
1.5 tbsp. l. butter (or a slice of butter grams 20)

We measure everything, except for the food in the spoons, on the scales (there is, I hope?). The electronic scales must be in grams or kilograms (not ounces or pounds!)

We put the products in a bucket: yeast, flour on top, salt, sugar, oil and water on top. We put the BASIC program. We'll have to watch the BEGINNING OF THE KNIGHT. During kneading, we make sure that it turns out a bun (it takes 5-7 minutes) to feel (poke a finger) similar to a woman's breast, earlobe, cheek, butt of a child, belly of a sleeping cat (choose what you like best). If you have received the desired kolobok, close the lid and leave the stove alone.
If you followed and it turned out a bun, but as a result the roof collapsed, change the flour and yeast.

The mechanic's scales so far ... measured it, unfortunately there was no way to watch the bun ... it is also harsh. what could be connected with ..

I took on your forum
water - 260 ml
flour - 400 gr
oil undersl. - 1 tbsp. the spoon
salt tea sugar

and this is what happens

[Milora]

Milora, and how much delay do you have? If within 1-6 hours, then you can use the recipe "white table bread on a long dough" - knead "yeast + half flour + half liquid + third of the salt" on the "pizza" program - this turns out a dough and you can track the quality of the bun. Then, after 10 minutes from the start of the kneading, reset the program, add the rest of the products according to the recipe, set the program you need with the required delay.

Marie, use the same advice to track the flour / water balance.

[Marie]

Marie, use the same advice to track the flour / water balance.

EEEE, I still don't understand everything ... dark forest))

Well, what's not clear? If you do not have the ability to track the batch, take yeast from prescription products + 200 grams of flour + 130 ml of water, put everything in a bucket, turn on the "pizza" program. The kneading will start immediately. In a few minutes you will be able to appreciate the kolobok. When 10-12 minutes have passed from the start of the "pizza" program, reset the program, put the rest of the products in the bucket and set the "main" program.

Or put yeast, ALL flour, ALL water, ALL salt in a bucket, put the same "pizza". When you can evaluate and correct the kolobok, reset the program, set the "main" one and add oil. This is also a version of bread that I ALWAYS made (although I only bake with pressed yeast).

Reset the program. unplug it and wait 15 minutes?

no, this is to press the "start / stop" button, hold it for a few seconds until the screen goes out. Please note that with a blank screen, you must immediately start to select the program, and not press the "start / stop" button to start the stove. With a blank screen, the stove is already ready for use - these are the same zeros that are highlighted if the stove was just plugged into the power grid.

Look in the topic "Features of the work of Panasonic bread makers"

tell me if like this

It is unacceptable for the kolobok to have the shape of a "comma", climb up the side of the bucket with one end and fix it with one end (sucked in), and below it was kneaded by a kneading knife, and flour gruel is visible at the bottom of the bucket.
What do we have to do??? flour or water ??

oh ... there was a batch and the bun started up, I began to help him lower it. now the rise. I don't know what will come of it. my head is spinning with information. I'm afraid I can't cope and buying a husband will stand and gather dust (((((rye is still baked in the oven, you can put different mixes and programs. probably after 5 years of deep and detailed study) you will get more or less tolerable bread ((((

if you are a mess, then add flour, moreover, add literally a spoon.

A gingerbread man in which there is not enough liquid will be "shaggy" and tough.
What program is it worth now?

if you are a mess, then add flour, moreover, add literally a spoon.

Well, not a slob. not a liquid porridge, but just a homogeneous gruel, sticky, not liquid. not tight. but creeps up and down on the sides does not capture. I shovel it like in the movie. which I just watched ...