Bread does not work in Panasonic

bread dough made from wheat flour should NOT stick to the fingers, have an elastic consistency, but not hard (I have already made comparisons).

I have a suspicion that your mechanical scales have a rather serious error. Test them - weigh them, say, 400 g of water, and then pour it into a measuring container. Then you will be able to assess how correct the scales are. Because if they lie 40-50-100 grams upwards, then you measure out flour LESS than necessary.

Sorry, I didn't finish it, the dough is made of rye and wheat flour. ratio 75% - rye.

I write ALL tips for wheat bread! And I would really not advise taking on complex types of bread (and rye-wheat is a complex bread) until you have worked out simple wheat bread to the ideal.

If you really want to, then you need to start with wheat-rye bread, where there is MORE wheat flour than rye. Rye flour has completely different properties!

Oh, I'm sorry again ... and the wheat didn't come out and it's not clear what rye ... I really didn't think that everything would turn out to be so difficult (((scared ...

so much information, I probably will never figure it out (((

that's why we work out the simplest thing - wheat bread, at least for a week, at least a month, but it should come out in the end! It will turn out to be a simple wheat flour, then you can already introduce other types of flour, take other recipes. After all, we have a clear mess in proportions, but we take up rye bread, which does not give indulgences.

here are such hurry-ups))) ... in 10 minutes I'll pull out my experiment, if you want - I'll post a photo, see .. what happened.

Good day to all!!! Here we have morning! And I have fresh bread in the morning. I report: today it turned out much better, the roof sagged a little on only one side. I basically have a recipe like this: 240 - wheat, 120 - rye, 2-3 tbsp. spoons (25 g) - fiber, the rest up to 120 g - wheat (i.e. 240-wheat, 120-rye, 120-whole grain). Liquids -310g, salt-1 tsp, sugar-1 tbsp. l., vegetable oil-1.5 tbsp. l. I also added semolina - 2 tbsp. l. (her weight went into whole grain flour). I measure everything on electronic scales, they have been present in my kitchen for a long time. I put on a delay for 8-9 hours. That is, in the evening I knead for the morning, or in the morning (8 am) for the evening (at 19 o'clock). Yesterday I left it on your advice for 20 minutes. in the off stove, it turned out much better !!! In general, a bad roof or a good one, but the bread is always good !!! Very tasty!!! Everything is eaten up by the summer. I think that you need to add more water, because fiber and semolina love more water. I added raisins once, dry carrots with onions - once, herbs, dry kvass - and every time it was very tasty !!! Especially with raisins. All functions of the stove are very well thought out, I did not even expect such convenience. The bucket is easily inserted, the bread is taken out at a time, the spatula does not get stuck, the crust is fried perfectly, I always put it on the middle one. I bake 1-2 times a day. Very easy and convenient. The stove itself is so nice, I stroke it every time and talk to it (this is the lyrics). But she's generally done well. I think I'll correct the bun at the weekend. Our air is very humid, probably the flour is soaked. And the rest of the ingredients too. Dear Rinochka, thanks to you I bought this particular model, and it FULLY suits me !!! Thank you!!! The dispenser works very well too. Happy bread to everyone !!! (as I learn, I'll post a photo, I promise !!!).

[milora, Laisa,]

milora, Laisa, I am glad that the bread is already more beautiful. The main thing is that it is delicious!

To be honest, I find it a little funny when some bakers are trying to achieve the perfect dome of bread and because the top of the bread either sags a little, or is flat, or convex, but with cracks, they do not sleep and are terribly nervous. We do not bake bread for the exhibition, but for our loved ones! And still we cut it into pieces, so all the beauty of the roof is exactly until the first acquaintance of bread with a knife. But the appearance of the bread cannot be completely neglected. After all, this is one of the indicators of the correctness of the recipe.

As I understand it, your daughter is not allowed premium WHITE wheat flour? T.That is, you can not clean wheat white bread? Or is it not possible to use premium wheat flour at all? After all, the whole grain in your recipes is most likely wheat. Like semolina, it is wheat groats.

If we clearly stipulate what you need, what your limitations are, then it will be easier for our experienced bakers to give you advice, to find any errors.

In general, bake, gain experience. Maybe it makes sense to keep a diary in which to write down the recipe, how it was measured, and what happened as a result. I understand that this is a cost of time, which usually does not exist, but the result will certainly justify these costs, albeit a little later.

[Rina]

Well, what's not clear?

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, which I ALWAYS turned out to be (although I only bake with pressed yeast).

I confirm))

I never trust a recipe in grams. Today there was so much, and tomorrow there is something more or less

I prefer to see the bun, and then calmly move away from the bread machine.

I do almost the same as Rina advised BUT - I do not put yeast, salt and oil immediately during kneading. This is how my coveted kolobok appeared, I interrupt the program, in the corners - yeast, salt and butter, set the task to the bread maker and calmly left.

With this procedure, there have never been any punctures.

... I do not put yeast, salt and oil right when mixing. This is how my coveted kolobok appeared, I interrupt the program, in the corners - yeast, salt and butter, set the task to the bread maker and calmly left.

With this procedure, there have never been any punctures.

Great idea! With this option, you can give a good delay, and the dough will not peroxide, and the starch grains will swell ...

PS My version is designed that the "main" is put WITHOUT delay.

Explain, please. because x \ n has standard programs. there are no such functions as in a washing machine - spinning, just draining without spinning. in x \ n there is no "baking" separately "batch". or I don't understand anything. how to do so. interrupt the program and place it on "baking". sorry stupid

Just press stop, and then select the baking program, personally I have it 11. Look at the top of your bread machine panel there is a menu.

Just press stop, and then select the baking program, personally I have it 11. Look at the top of your bread machine panel there is a menu.

Yes, thanks, I see .. I have 12. that is. if I need to, I put pizza on the program and it kneads the dough for me for 15 minutes, right? if I need to, I take it out, when I press "Stop / Start", or do it in the oven or put it on a bake, right? but the zest wrote that in the corners yeast, salt / sugar. Do they not participate in the batch? what program does the highlight then put on?

I just don't understand a lot ((((

Zest writes a little on a different topic, and you received an answer to the question that was asked specifically by you.

Yes, thanks, I see .. I have 12. that is. if I need to, I put pizza on the program and it kneads the dough for me for 15 minutes, right? if I need to, I take it out, when I press "Stop / Start", or do it in the oven or put it on a bake, right?

Probably so, I don’t know what kind of dough you make and why.

AAA, oh, apparently I read everything ... and everything got messed up for me ...

Girls are craftswomen, tell me what's wrong with my new bread

[anulka71]

anulka71 Bad yeast or poor quality flour, generally indicate the recipe for baking!

[sazalexter]

sazalexter, I took the recipe here on the forum. only, sorry, I don't remember the author:

wheat flour-230 gr
rye flour-170gr
vegetable oil (olive) -2 tbsp. l.
salt-1.5 tsp l.
sugar-1 tbsp. l.
yeast-1.5 h. l.
Water + 1 egg-300ml
cumin 1.5 tbsp. l.
basic program, L, medium crust.

In general, the bread turned out to be delicious, but the view is somehow not very ...

For 400 grams of flour (230 + 170) you have 300 ml of liquid + 2 tablespoons of olive oil. You have too much liquid for this amount of flour.

[creamy,]

creamy, Sorry for the obsession, but how much liquid should be 400 gr. flour?

For 400 grams of flour, you need somewhere 260 ml (+ or - 10:15 ml) of liquid (including an egg), and one tablespoon of oil.

[creamy,]

creamy, Sorry for the obsession, but how much liquid should be 400 gr. flour?

Forgive me for interfering, but the proportions for rye breads are slightly different. It is best for you to study Gashiny Rye Tips and recipes for rye breads with different contents of rye flour.
Darnitsa bread for husband (bread maker)
Rye bread "Without nothing"

[creamy,]

creamy,, thank you very much for your answer
I'll go put the oven on bread ...

[lega]

lega, thank you for the links, I will definitely read it.
There are no problems with bread made from wheat flour, it turned out the first time.
I baked it 2 days ago, as soon as I got my bread maker. This is my very first bread!

baked a Frenchman on the night from Saturday to Sunday with the addition of oat bran ... for the third time on pressed (live) yeast ...
But I didn’t succeed ... Apparently, the bread didn’t rise ...
I put on a delay at 22.00 to 8.00.
The only digression I made was to add 40 grams of bran instead of flour, i.e. instead of 400 grams of flour there was 360 grams of flour + 40 grams of bran ...
Do you think there was a lot of bran?



And this is the height of the bread compared to the usual-fast ...

and, by the way, there was also a shoulder blade inside .. maybe the dough was heavy?

[Anyut]

AnyutThe bran takes more water than wheat flour. I would add 30-40 grams of water. Try baking bran bread without a timer to keep track of the bun.
Was the yeast tested?

and, by the way, there was also a shoulder blade inside .. maybe the dough was heavy?

I almost always have a shoulder blade in the "French", although I make the bun very soft. Probably, it's all about the crust, this bread is more dense and tough.

[Anyut]

AnyutThe bran takes more water than wheat flour. I would add 30-40 grams of water.

I added more water anyway ... only only 20 grams ... maybe these 10 grams weren't enough?

Was the yeast tested?

Nearby bread with the same yeast ...

The only digression I made was to add 40 grams of bran instead of flour, i.e. instead of 400 grams of flour there was 360 grams of flour + 40 grams of bran ...
Do you think there was a lot of bran?

And I bake bread with bran without adjusting the weight of flour, I just add 4 tablespoons of wheat bran. And everything rises perfectly, I think it's not about the bran ...

And I bake bran bread without adjusting the weight of flour,

Is it on the "French" bake?

Please tell me why the roof of the bread cracked and baked on one side at the fold? And the walls of the bread are slightly concave inward. What's the matter with him? (Honestly, I made my own long-proven dough, but on the "Fast dietary" mode (Panasonic 2500). As for me, this is enough for baking slow bread (3 hours) from ordinary white flour. The gingerbread man is normal, soft and sticky, probably relatively classic, but I prefer this.) In general, the bread is good, I have never seen such a side current. Well, and the roof is a little bit of that ... (True, it's very tasty, maybe I don't want to fix it.) What could be the matter?

Good day! I'm new here, guys, tell me who to contact! I have a Panasoniс 2501 bread maker, for 4 months she baked wonderful bread. And now, after the lights were turned off, she stopped baking bread. I tried another flour, but it's still bad. The crust is soft and settles quickly. What to do? Maybe I'm doing something wrong, but, as usual, I put all the ingredients exactly according to the recipe.

[olesya m]

olesya m Not enough information, of course, what color is the crust? How do you weigh flour?

In fact, she (the bread machine) has the ability to save settings in memory for 10 minutes after turning off the email. energy, as well as error indication on the display.If nothing is displayed on the display, then everything is in order with the "brains", there must be something with the heating element or with the ingredients.

And the voltage in the network does not interfere with checking ...

And the voltage in the network does not interfere with checking ...

after turning off the EE, jumps in the "brains" of HP could occur .... it is better to contact the service (especially while there is a warranty period) ... you can ask for testing in your presence ... (so that the master does not make any unnecessary "gestures" ) ...

I agree that it is necessary to check the voltage in the network, due to surges in e-mail. energy, there may be malfunctions in the operation of microprocessors, which are equipped with modern household appliances (especially all the information about the bread maker program you have chosen is there, when what to do and when to turn on what), try to go to the service and explain the situation (bakes incorrectly, raw bread, etc.). the only thing - do not say that you have problems with the voltage of the network, because they will torment you with all sorts of examinations (at your expense), in the end they seem to sue you, and then, as your grandmother said. Often, the courts with "Gorelectroset" (as well as with other monopolists) are not won, they (Gorelektroset) by all means deny that they had voltage drops, etc. and so on, they say everything is in accordance with GOST. Good luck !!!

Please help me choose a recipe for rye bread in Panasonic sd-207 I have been baking bread for a long time, but only white black I have not tried to select it myself, but I really want to bake black bread, please help

Please tell me. I baked bread from the prepared mixture. I set a spatula for rye bread. And Avot set the main mode. It turned out that the bread is not very good. Hard and crust on top with some kind of bumps. What was the problem? And also before that I baked diet bread, it turned out to be very hard, like a brick and did not rise.

Please tell me knowledgeable people. If I bake black, gray bread, where I use rye flour, well, wheat flour too, should I always use a shovel of rye? And then the regime should be set for rye bread? Or can you use main mode? I have a Panasonic 2502. I don’t understand what I’m doing wrong. The upper crusts are loose, not smooth. Either I do not choose the right mode, or there is not enough water? Or something else? I always do it according to the recipe. Does the regime depend? Help

[Marina]

Marina, judging by the description, an elementary shortage of water. In mixtures (including the manufacturer specified by you), the actually required amount of water is not always indicated. Therefore, the control of the kolobok is required ALWAYS! And for the rye dough too. Check out this topic Gingerbread man made from wheat and rye flour. Master Class.

PS Please do not open new topics. Most of our members of the forum keep track of those topics where communication takes place. If a theme was created from scratch, then who will know that it was created at all? It is very rare that a question does not fit into any of the existing topics.

[Attention newbies! Congratulations on joining the friendly company of bakers!]

Attention newbies! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in operation compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

Don't try or try to tackle an exotic bread recipe or a quick baking program right away! Start with plain wheat bread on the main program!

Read the "A guide to baking bread in a bread maker" and study "kolobok rule" (see the necessary links below, they are "clickable") - this is your minimum. Please note that recipes are often focused on a certain flour standard that the flour sold in our stores may not have! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

Nothing else is needed to begin with.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!

Realize that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!
In chapter Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD WITH A HOMEMADE BREAD,
pay special attention The rule of the kolobok

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?
Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE



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

P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are expressing gratitude. Such gratitude will last forever.


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Instruction manuals in vector format can be downloaded here:

Operating instructions for SD-2501 and SD-2500:
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SD-ZB2502 Operating Instructions:
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Here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

and here Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Moderator

Please tell me knowledgeable people. If I bake black, gray bread, where I use rye flour, well, wheat flour too, should I always use a shovel of rye? And then the regime should be set for rye bread? Or can you use main mode? I have a Panasonic 2502. I don’t understand what I’m doing wrong. The upper crusts are loose, not smooth. Either I don't choose the right mode, or there is not enough water? Or something else? I always do it according to the recipe. Does the regime depend? Help

I bake this gray bread according to Rina's recipe https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=109387.260... Everything is written here and about the modes too.
So, I reduced the water from 290 to 260 (may the author forgive me) - I calculated this rate by trial and error, since it all depends on the type of flour, the weather and the mood of the HP and the baker. A roof like yours may be due to lack of water. I use rye scoop

I confirm. Less water may be required. I am now reducing the gram by 10-20. It's just that when I was writing the recipe, there was exactly flour that required 290 ml.

ZB 2502 - Borodinsky turned out to be kind of damp ... and it got lousy, 2/3 of the average loaf. Made with a prescription, baked on program 07. Doctor, is it being treated?

[The bread did not work, I did everything according to the recipe]

being treated ...

1. The question is most likely not a hardware one, but a prescription one.
2. Go to the topic "The bread did not work, I did everything according to the recipe"(see and click on the topic name).
3. In this very topic, we write a recipe, what and what was measured, what the dough looked like during kneading, if possible, put a photo of the "loser"
4. We ask the experts what could have been done wrong

[Doctor, is it being treated?]

ZB 2502 - Borodinsky turned out to be kind of damp ... and it got lousy, 2/3 of the average loaf. Made according to the recipe, baked on program 07. Doctor, is it being treated?

It is treated if you read the topic of baking rye or rye-wheat bread.
Rye yeast bread

We have a question from the owner of almost the oldest Panasonic bread machine

Hello, a newbie on the site, so if I ask something wrong, I'm sorry. I, apparently, have an even greater rarity, Panasonic SD-BT55P. I got it along with the house, I revived it like smog and was very pleased with the quality of the bread. There are no instructions for it, I used recipes from the Internet. And now there is a problem. With the same recipe and setting, the bread rises and straightens very well, and falls during baking, and becomes almost flat, and around the loaf there are baked leftovers from the rise. It looks awful, it tastes like bread, just not porous (((Maybe it's time for my old woman to retire? Help with advice, please !!! And, she also, it turns out, has a dispenser on top, but I thought, for what is this thing;))

I'm just in a panic !! Bread does not work at all and I do not know the reason, kuupila Panasonic - does not knead the dough, does not bake and does not rise, I do everything according to the instructions. I'm thinking about how to return a purchase to the store