Bread doesn't work in Panasonic

[Masj]

Masj You will forgive it to the 220v network, you did not forget to press start / stop

Have you checked it in the store?

Maybe the yeast, by accident, forgot to put, or it was bad.

[read the multi-colored post on the previous page. WE READ CAREFULLY !!! AND CAREFULLY READ THE INFORMATION according to the LINKS! Especially on the first (features of the work of Panasonic).]

I'm just in a panic !! Bread does not work at all and I don't 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 am thinking how to return a purchase to the store

read the multi-colored post on the previous page. WE READ CAREFULLY !!! AND CAREFULLY READ THE INFORMATION according to the LINKS! Especially on the first (features of the work of Panasonic).

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

question: what programs does your model have?

Basic baked goods, wholemeal baked goods, multi-flour baked goods, for sandwiches, French, dough. I have no recipes for black bread. the maximum amount of wheat flour is 500g. min 300gr. I can’t find a recipe, it’s not working, maybe I’m setting the wrong regime and the proportions of wheat and rye flour? I'm doing 300g. wheat and 200gr. peeled rye.

Try Darnitsky from Fugasca. It can be baked in the main program.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

or my 50x50 with live yeast, just load all the products at once.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

Thank you so much, I'll try

I'm upset! The first time the cake didn't work out. It's not the first time I've baked, and this time a week I make Easter cake, everything was always fine, but here the bucket did not rise to the end and, accordingly, was not baked. I'm waiting for it to cool down, I'll try to put it on baked goods, I need to save it. Kulich from Elena Bo is butter, I made 2 days ago from the same products, everything turned out as always.
The products are the same, they are measured by measuring and on electronic scales, everything is as usual. The gingerbread man was normal. The stove heats up as usual.
How to understand this and what to do?
Thoughts are: tomorrow try to bake simple bread, see what happens.
I didn't expect it, I was upset
Can someone tell me what.

1. Don't panic! Yeast dough is very sensitive to all sorts of external reasons, up to our mood! I know from my own experience that if something is wrong with the mood, it is better not to start the cake dough.

2. As far as I know, is there a strong cold snap in Moscow now? Is there a voltage drop in the network? Maybe the kitchen just got colder?

[Rina]

Rina the mood seemed to be normal, the tension did not fall, it did not get colder in the apartment, but today I put it in another outlet and put it in a different place, it just happened. really because of this, the beauty was offended
Now I'm trying to turn it on for Baking, so that at least it’s baked, but she doesn’t want to. Apparently not cold yet.
Thank you

if the socket into which the stove was plugged in has some other "girlfriend" with a high power consumption nearby, then the stove could simply not have enough voltage. We had someone - some rather powerful devices were plugged into the sockets on one tee or extension cord, so bread did not work.

if the socket into which the stove was plugged in has some other "girlfriend" with a high energy consumption nearby, then the stove could simply not have enough voltage. We had someone - some rather powerful devices were plugged into the sockets on one tee or extension cord, so bread did not work.

I had this ...I really noticed that after you turn on several devices on one line, it takes longer to cook ..... I have a slow cooker baking a cake longer.

if the socket into which the stove was plugged in has some other "girlfriend" with a high energy consumption nearby, then the stove could simply not have enough voltage.

Yesterday, it was for such reasons that they made carriers with a power cable, similar to what is installed on electric stoves - I will experiment ...

[Irina]

Question: to what level should bread rise before baking?
I never looked on the rise, I don't know.
Today I changed the yeast, a little more than half of the bucket rose. I took it out and bake it in the oven.
I changed the flour, started it again, now I'm waiting.
Irina what do you advise? Open at the end of the rise - look? or run the program completely without looking after the batch?
: girl_cray1: I don't want to go to the service, I want the beauty to work

[Irina]

Question: to what level should bread rise before baking?
I never looked on the rise, I don't know.
Today I changed the yeast, a little more than half of the bucket rose. I took it out and bake it in the oven.
I changed the flour, started it again, now I'm waiting.
Irina what do you advise? Open at the end of the rise - look? or run the program completely without looking after the batch?
: girl_cray1: I don't want to go to the service, I want the beauty to work

What kind of bread do you make?

What kind of bread do you make?

I described the situation above, now the usual white. Yesterday I put it, but there was only enough flour for size L. It seems that the norms are baked, but the size is embarrassing. They just always baked XL. We will test further tomorrow.

Continuing the epic
I replaced flour and new yeast again, after kneading did not open. Everything worked out, as I love my beauty before
That it was so and did not understand.
Thanks to everyone who responded

tell me who used ready-made bread mixes "Korneks cheese bread mix"? in what proportions should it be mixed with flour?

I used kornex twice - completely ready-made mixtures (just add water and yeast). Black with some seeds did not inspire - my husband tried it and said "delicious, but the taste of store bread, yours is better in any form." And the cheesy one is just rancid.

Rina mix that shouldn't be mixed with flour? I tried to bake today and nothing worked for me: girl_cray: I did everything according to the instructions for the main program 01 after standing and when the kneading started, the bread maker began to squeak loudly, I had to stop the program, turn it off and pull everything out. I had to bake in the oven, it turned out a kind of bread with which you could hammer in nails. and I'm thinking maybe I did something wrong?

Any mixture for me is a pig in a poke. I have never baked and have no desire. We have a wonderful forum, just a storehouse of experience and recipes. Take any recipe proven by the forum and enjoy delicious bread. Why would you waste electricity, time and your nerves on some kind of mixture? Go to another level.

Apparently there was a flour / liquid imbalance. The kolobok rule also works for the mixture. So, go to the first page of the topic or this one, we find a link to a master class on wheat bread and wheat bun, read it carefully, apply it in practice.

I used recipes from a Panasonic book and everything worked out great. I wanted to try from a mixture and the first pancake turned out to be a lump, in general, I repulsed myself the desire to bother with mixtures.

[lilisha,]

lilisha,
Even a Panasonic book can contain mistakes. This time.

Panasonic, of course, is a reliable stove that allows you to get a stable result. But ... the result is not only and not so much a stove as the products that we put into it. And the products have different properties. Flour itself can have different properties and moisture content.
Even weather conditions affect its moisture content (flour from the same bag at the beginning and at the end will have different moisture content). These are two.

The kolobok rule allows you to control the quality of the bread.And even more so when unfamiliar products and / or recipes are used. These are three.

So, after all, I advise you to read and study the "Baking Guide ..." and "The Rule of the Kolobok". This will save you from so many disappointments.
And more ... That's right, you have repulsed your desire to engage in mixtures. Ovens are mainly bought to bake good quality bread in safe conditions (I bought it because I didn’t want to be nervous, who and what grabbed the bread before I bought this bread, what uncle Vasya the loader sneezed on this bread , what kind of dog marked the rack with pallets of bread ...) The basic rule: in order to maximally protect yourself from any unwanted additives in food, you need to cook as much as possible from "mono" products.

If we buy ready-made mixes, then we must rely on the honesty of manufacturers and sellers. And what can they cram there? For example, we tried to convince one of the manufacturers here for a long time that there was no need to add fats, or rather, margarine, to the mixture! That the hostess herself, if she wants, can pour a spoon or two of HIS vegetable LIQUID oil or put butter. But she does not need palm oil in the mixture, the dangers of which only the lazy one has not written about. Or the same soybeans (for example, I avoid it).

PS For 500 g of wheat flour in the basic recipe, at different times I needed from 290 to 340 ml of water. Wow, the difference is 15%?

[lilisha]

lilisha, hang the previous message in a prominent place, and not because the moderator's word is the most weighty here, but because there really is NO SENSE IN HP, IF YOU USE MIXTURES. I have little experience in baking, but a very large life experience - any mixture is a secret behind seven seals ...
Here on the forum is a storehouse of proven recipes, it is better to experiment with them.

I have already studied the "Baking Tutorial ..." and "The Rule of the Kolobok". found a lot of new and interesting things for myself. I was not going to use mixtures, I just wanted to try what it is.

if we have to use mixtures (they sometimes contain components that we simply cannot buy), then the kolobok rule also applies to mixtures. Very often manufacturers write a recipe without understanding what they are writing. All the same unnamed manufacturer, with whom we had a showdown here, gave in the recipe on the pack the amount of water that was underestimated by almost a third. And our forum users have long sought at least some changes in the instructions or that a small memo with the rule for selecting the flour / liquid balance should be attached.

The same mixtures are very hygroscopic - they pick up moisture "with a bang" during transportation or storage. ... That is, the factor of the carrier, warehouse and store is added to the manufacturer factor.

Yes, it is not exactly clear where and how much they were stored and in what conditions.

Yes, it is not exactly clear where and how much they were stored and in what conditions.

Manufacturers can store it normally (although it is also not a fact) ... but transportation and unloading is a separate topic ... Trucks (usually not refrigerators) wait a couple of days in any weather until they are unloaded ... but a truck is rarely from the manufacturer's factory straight to the store, something carries .. As a rule, it is a large warehouse .. then from the warehouse either to a hypermarket, or to a wholesale base, and only then to shops .. these boxes are dragged, then in the rain, then under the snow, then they throw it in the heat ...

the first pancake turned out to be lumpy, then I read about the bun, it turned out. But then, I remembered, I had an LG bakery for a long time, about 12 years ago, I poured the food, set the program and she did everything herself, I never interfered in the process, and there were no jambs with it. I wonder why?

98% of owners of HP from Panasonic have their first pancakes (breads) always in order.
I wonder why ?......

🔗

for example, because 12 years ago there was no such orgy with the quality of products, flour mills were still working by inertia in accordance with GOSTs ...

Bacchanalia is very soft. When something pours out of the SAF-Moment bag with the addition of something similar to salt, completely different expressions are spun in the language.

The second time today I try to make butter bread and both times didn't get up at all!!!
SAVE, I do not understand what it is from.
the recipe is -
liquid 260 ml
sugar 150g
drain oil 60g
salt
flour 400g

yeast first put 3 tsp, but after an hour of raising the dough is out of place. Added more yeast 2 tsp


After 5 spoons, I got up quite a bit, just closed the mixer. Cracked when baked.
What's the matter, why didn't I go up 3 tsp. yeast?

Yeast is new to them for a week in total, they have pickles all week, everything was ok before. (saf moment)

And flour, flour is where without it will not rise .......

Tracks, very, very much. They should not only rise, but also fly away from the bucket like a rocket ...

IMHO. Conclusion - a skiff for yeast.

IMHO. Conclusion - a skiff for yeast.

I edited my post.
HELP Wanted !!!!!!
I DO NOT UNDERSTAND ANYTHING.

I just saw: SUGAR 150gr IS A JAM RECIPE? ? ? ?

I just saw: SUGAR 150gr IS A JAM RECIPE?

YESTERDAY SUGAR BECKLA 125. EVERYTHING WAS OK.

SAVE !!!!!!!!!!

Flour, yeast the same?

Flour, yeast the same?

YESAAAAAAAA

After baking - the bread is terribly dense! ALTHOUGH the dough was liquid during kneading, even the bun spread.
I'm very worried why I didn't get up all the same ...

Are you all experimenting with the amount of sugar in the dough?

Are you all experimenting with the amount of sugar in the dough?

Increased only by 25g! And how many times increased the yeast !!! GUARD.
And the bread is very dense. Although, as I wrote above, when mixing, it was even watery.

People make things much sweeter than I do !! - https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=55308.0
in terms of my amount of flour 400g - here you get butter as much as 121g, sugar as much as 181g. WHY DID MY NOT RISE?

There, in general, yeast is pressed and previously "awakened" ....

[Maruska]

Maruska, calmness, only calmness.

1. Debriefing with recipe bread is best spent in the subject "Help, nothing happens with bread ..."(I don't expel, just like that, I'm talking about the future).

2. What do you mean by a liquid of 260 ml?

3. Use the ready-made recipes worked out on the forum. There are quite rich and very rich ones ... But you need to take into account that most often such dough requires sponge method.

2. What do you mean by a liquid of 260 ml?

3. Use the ready-made recipes worked out on the forum. There are quite rich and very rich ones ... But you need to take into account that most often such dough requires sponge method.

Rina liquid water and + 2 eggs.
Why did I write in this thread, I was just looking for an answer to my question, and then everyone was discussing it.
The ready-made recipe was mine, it turns out. But I decided to make my father-in-law more rich - I found a topic here - I gave the link above, where the girl has a very rich dough. True, there is too much sugar for my taste, I reduced it to 150 grams per 400 grams of flour. Dried yeast - granules such - French.
Yesterday there were 2 attempts, and both times everything flew into the bucket.
Despite the fact that I almost tripled the yeast - as a result - the dough never rose. (((both yeast and flour are the same from which I already cooked.

[Maruska]

Maruskaif the bread does not rise, it is still yeast, even though you bought it only yesterday. While they were hermetically sealed, they somehow held on, but opened - and that's it, "blown away". Saf moment is a 10 gram folder, which. Well, one or two packs are fresh, and the other was overdue. If the bread does not rise with so much yeast, then the yeast is not right ..., but this is my IMHO

[Maruska]

Maruskaif the bread does not rise, it is still yeast, even though you bought it only yesterday. While they were hermetically closed, they somehow held on, but opened - and that's it, "blown away". Saf moment is a 10 gram folder, which.

No, these are not these bags, this is a large bag from a pastry shop.

No, these are not these bags, this is a large bag from a pastry shop.

And they are not wet with you, well, by chance? And yet, check their germination, add a little and fill with water, add a little bit of flour, mix and see how they behave.