Bread doesn't work in Panasonic

[I take only compressed yeast]

Hello everyone! Thanks to this forum I bought Panasonic 2501 in the summer, I'm very happy! This is a super-stove, I don't understand how something can go wrong with it?
The first time, alarmed by the local warnings, I controlled the kolobok, then decided to score on it and boldly put it on at night. I was not disappointed, I wake up to a great scent

The only thing, in my opinion, is important: I take only compressed yeast... I suffered a couple of times with dry ones a couple of times, swore not to mess with, but I love the "live" very much. In addition, you do not need to steam, so as not to mix with the liquid - I crumble them directly into milk. I love that without unnecessary movements.

I take the cheapest flour, for example in Auchan "Every day". I don’t use the mixture in principle, it’s not cool Neither humidity nor overspill-lack of sleep within 30-40g has no tangible effect, everything is baked, tender, airy.

I always bake the size XL, by weight about a kilogram. It is eaten by our large family in a moment.
In general, thanks to the forum users! Otherwise I would never have dared, I thought that everything was very difficult.

Hello everybody! I want to add a few recommendations from myself so that baking bread in your bread maker always turns out successfully.
Firstly, always use water from a filter or from a well (so-called raw water). In boiled water, yeast apparently "works" worse and in general bread is often obtained with a failed top.
Second, it is best to add oil last, after adding water.
And thirdly - naturally, do everything strictly according to the recipe Always delicious pastries for you!

Thanks for the recommendations, but the broken roof of the bread is largely due to the wrong proportions of water and flour

or from excess yeast

Save people, there will be no pies ..

I'm trying to make a Moscow bun, but there is some kind of giddle in the bucket - it looks like very thick sour cream ..

What's wrong ? The only difference from the recipe for margarine 200gr for draining butter 170g ...

The recipe from Panasonic "Moscow Bun" is not correct. Look here on the forum for the correct recipe. Now try adding a little flour at a time until you get a kolobok slightly smeared on the bottom.

Thanks already. Divided it in half, threw in flour. We have two koloboks as a result.

Dear bakers !!! I can't get bread ((((. Yesterday they brought me my beautiful Panasonic-2502, I read the forum for a week - everything for beginners, the "kolobok rule", etc.) Yesterday I baked the main recipe according to the recipe book - I measured everything by electric scales, kolobok It was good, it turned out to be a low bread with a round torn roof with an absolutely white crust on top. The taste is normal, the crumb is baked, elastic, moist. But not ice. It does not look like a brick, the sides are low, and the top sticks out. I put on the timer French - ruddy but the shape is the same - a low bun, the taste is normal, but ... the top is torn ....
So, I think - a little too much flour, I put the French again, reducing the amount of flour by 20-25 g (this is what I have left in the bowl), the bun didn’t come out of that amount, sticky dough, but I decided to bake it that way. Baked, less ruddy than the first time, low ... I liked the taste, the crumb is even inside, baked, the crust is crispy ... But I look at other photos - it turns out that French is a brick, but it looks more like a bun. You can't put more than the norm of ingredients? There is only one loaf size on this program.
Tell me what else could be wrong? The top tears, but there is little growth in bread. There is no gingerbread man (that is, there is a lot of liquid), and the bread is not loose, but rather dense.
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Try changing the yeast. If the proportions are correct, then yeast is usually the problem.

Do you have the option to purchase common compressed yeast?

Here, I found a twin of your bread. At first it was even worse - they changed the flour, and with this form, they also advised to change the yeast.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Yes, and what was the flour?

Yes, just like the twins of my bread ... Top grade flour, bakery, we have excellent flour in Kazakhstan from any manufacturer (Kostanay is a city of bread), today I drove my husband for another flour, I will try, I have a SAF-moment yeast, but there is something suspicious that they are "leftists", I considered the packet in comparison with the original published here - there are differences. I bought other dry yeast - Seasoning and some Turkish yeast - I will try. Compressed fresh yeast is also available. But I want to do it like many others - I fell asleep according to the recipe and - here it is happiness.
Tomorrow dough or something to try, wake up the yeast? But in general, I note that when I prepare baked goods according to recipes from culinary sites, I always find a lot of my flour (if you follow the recipes of Russian chefs), you need to put less. But what about the bun?
And also such a moment, for these experiments I make a batch for a small loaf (I don't want to translate products on an industrial scale) (recipe for M-size), and of course the bun turns out to be small, not the same as in the Admin photo, dangles like a ball across the field (this is according to the simplest recipe from the attached book), and he does not have time to take all the bottom during the parting, for the first time he was baked with one uncovered corner))).

For example, flour can be very different from a certain standard in moisture content. At different times, I used from 280 to 360 ml (g) of water for 500 g of flour. Therefore, the "bun"

Be sure to check the yeast. Mix a little water, a little sugar, flour to a liquid slurry, add yeast and watch for bubbles to appear for a while (doom, 15-20 minutes). This will mean that the yeast is alive. There are dry ones that you need to dissolve them first, there are such that they need to be poured directly into the flour. I won't give any advice here - I work exclusively with pressed ones.

500 g flour
320 g (ml) water
1.5 tsp yeast (or 7-10 g pressed)
1.5 tsp salt
1.5 tbsp. l. sugar (optional)
1.5 tbsp. l. butter (odorless vegetable or butter)

We control the bun - there should be no smears at the bottom of the bucket and there should be no gobbles on the dough bun itself (in the first case there is an excess of water, in the second - its lack).

But I want to do it like many others - I fell asleep according to the recipe and - here it is happiness.

Happiness will be, like everyone else, only when you master the recipe and technique. It took me a month and a half to get to the bread that suits me. The first few loaves I strongly disliked, and my men ate normally. But now I also eat bread with pleasure, and my husband asks for business trips (he often travels for several days) for him to bake bread.

Thank you, of course I'll check the yeast, how it works there. I took dry ones, such that they immediately put in flour, as recommended. And I will try again and again ...

if possible, try compressed yeast, they are easier to control freshness. And the bread tastes better. Fresh ones should crumble under the fingers, have a uniform consistency and color. Use at the rate of 1.5-2 grams for every 100 grams of wheat flour.

You can simply crush a bucket for flour to the bottom, or you can use the almost sponge method, at the same time, and control the ratio of flour to liquid. Tell?

Rina, thank you very much! I have already studied Temka and printed out your answers, how to make this dough on "Pizza". Tomorrow I will try and sign off on the result!

Thank you, of course I'll check the yeast, how it works there. I took dry ones, such that they are immediately put into flour, as recommended. And I will try again and again ...

If the oven is on dry yeast, then Saf-moment is used only in program 02-Basic fast, And Saf-levyur-in program 01 Basic.I baked on Saf-Levure without even soaking them in water and with different flours. and the bread rose so that it rested against the top of the HP. You definitely have something wrong with the yeast, since we have the same CP.

If the oven is on dry yeast, then Saf-moment is used only in program 02-Basic fast, And Saf-levyur-in program 01 Basic.

Where are such conclusions from? The saf moment is good for any program. And Saf-Levure is not for everybody. It has a very strong yeast smell.

And because the Saf-moment are called fast-acting. 🔗

[manufacturer's recommendations]

And because the Saf-moment are called fast-acting.

But the saf moment happens for bread, for pizza, for baking (and all fast-acting ones) - and this does not mean that you can use everything in bread.
So you were lucky so far on saf-levure and you are not so sensitive to the smell of yeast

And read manufacturer's recommendations on the package: saf-levure is pre-diluted with water

Probably just lucky, well, there was not such a strong smell, BUT it was I who started to bake on Saf_levure, but now I still switched to pressed ones - I began to like them more

The first three times I used the Saf-moment (just like in your picture)), like in the subject "Yeast" I read that many people use them, and did not see any mention that they are suitable for a short program. Now I will try with "live" yeast and dough. Probably all the same it's about yeast. Already straight in the morning I can't wait to start, I don't want to leave such a thing for the night drift.
And I also realized that I should bake a larger loaf, at least size L - Panas has a large bucket. But what about "French"? There is also a minimum of products and cannot be increased?

Well, today I tested it. I report on the work on the errors.
Measured out 500 g of flour (200 + 300)
salt 1.5 tsp
sugar 1 tbsp. l. (otherwise my husband thought it sweet)
the oil grows. 1.5 tbsp. l.
water 330 ml. (on scales in a measuring cup)
"Pripravych" yeast 5 g.
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First I tested the yeast for "vitality".
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According to the prescription on the pack, they should dissolve in warm water. Dissolved and surfaced.
Then, as Rina recommended, she took 150 ml. warm water + all yeast + 200 g of flour on the "pizza" program kneaded for 10 minutes.
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Such was the bun on the dough (rather dense)
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I poured the rest of the products, but did not add all the flour, left 80-90 g. Switched to the main program, stood for 30 minutes.
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Then I watched how the bun was kneaded (and added some of the flour, but not all. I had 46 g left in the cup)
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This is how he was after the 2nd batch and went to proofing. According to my feelings - like the belly of a cat, in the absence of a cat, compared with the belly of her husband))))).
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This is what I saw when I opened the lid
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And now - URa-ah-ah-ah !!!! My bread !!!
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Thanks to the forum, Rina, Admin! All this information helped me a lot! And then I was already saddened that I couldn't do it ...
She put everything on check, and yesterday and today (dry, instant Saf-moment and Seasoning) - oddly enough - they are all alive, working, so all 4 hours in cups and puffed. I wonder why I didn’t work with them yesterday? Is it really about the dough?

[Nastyusha]

Nastyusha! Hurrah! Hurrah!

And yet it turns! (from)

Well, you can't fail to make bread if you really want it to work out and approach the issue calmly and reasonably ...

And now "debriefing". Judging by your (nothing, what are you?) Description, flour in your area with increased "moisture capacity", in other words, dry. Because flour with standard moisture content for 500 grams requires about 320 ml of water, and you needed 330 ml for 454 grams. Therefore, we need control of the consistency during kneading - the belly of a sleeping cat (husband), the baby's bottom, own cheek, earlobe or chest (we have here some bakers at first ran to their wives to check the correctness of their feelings).

Rina !!! Of course you're right! We seem to have very dry flour. So I'm thinking about baking an Italian bread (according to the Romina recipe), but I don't want to reduce the amount of flour, it takes 450 g, and water is only 270 ml.So I need to take 320-330 ml for my flour? I want to pour out the water all at once, and adjust with flour, otherwise the bun will turn out to be small. Can I do this?

You can and should! The best control of the flour / liquid balance! The dough itself will tell you how much flour you need to add!

Pour all the liquid into the bucket, and do not add 50 grams of flour from the main recipe. When the kneading starts, look at the consistency of the dough and add 1 tbsp. l. flour and watch the dough.
With this method, the flour may either not be enough and you will need to add a little, or the flour will remain unnecessary in comparison with the amount indicated in the recipe. That's the way it should be, that's right!
Water will take as much flour as needed!

[AnastasiaK]

AnastasiaK I constantly bake bread exactly according to this recipe that you posted.
I always bake with dry yeast, no dough. And the bread is exactly the same as in your photos. So the essence of the problem is not dough. I always control the bun, I do not immediately fall asleep all the flour, I add it if necessary, sometimes not ...

I've been baking bread for a year now.
I had the same problem, change the yeast.
Yeast is better than these "Fermipan SOFT yeast, 500g" or any Fermipan
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Apparently, the yeast in these bags is still designed for some kind of activation, since the bread turned out to be good on the dough. Maybe the bags were not packed with what is needed, but what is?

Perhaps, yes, and the yeast should be fresh. These Fermipan are bakery. I bought a friend, she is delighted)))

Now I returned from the store - we do not have Fermipan yeast (and have never seen it). There is "Pripravych", "Haas", SAF-moment, and Juva Turkish. I bought them all - I will experiment. After all, already before that I made bread three times, using Saf-moment yeast, using bread maker technology (put everything, yeast into the dispenser), and all three times the bread did not rise. I checked the yeast - live. And on the dough today it turned out. Now I'll get the pressed live ones and try again to put everything at once, and the yeast into water. Probably it will work out.

If you bake on fresh and "fold everything at once" (that is, as I understood, without dough), then just crush the yeast into flour, you do not need to dilute them in water.

Yes? I thought, after all, to dilute in liquid and pour in. So - crumble and work? Okay, I'll try this. I believe in the experience of a professional.

Well, our yeast works like that.

but I don’t make any dough, I just throw a piece of 5-8g of pressed yeast for 500g of flour and an excellent bread

Hello. my 2501 bread maker does not bake bread. flour remains on the edges of the loaf. the bread does not rise. the blade is spinning. flour changed the same result. what to do?

[radas]

radas Little information, recipe in the studio, what and how did you do? How did you measure flour and water?
Just read #

Hello. my 2501 bread maker does not bake bread. flour remains on the edges of the loaf. the bread does not rise. the blade is spinning. flour changed the same result. what to do?

Submit your recipe for unbaked bread. Meticulously!
- how was it measured
- how they laid
- which programm.
Don't worry, we'll figure it out.

can not add a photo.
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measured with a measuring spoon (which is included)
I also measured flour with a spoon at the rate of one tablespoon -25 grams
I started the bookmark with yeast. and so on and then at the end water
program number 1. for regular bread

[radas]

radas Flour quantity error. Weigh flour with scales, water with a glass from the kit. And what kind of yeast do you have? It feels like they don't work.

[already]

I also measured flour with a spoon at the rate of one tablespoon -25 grams

here is the first mistake: look ...
in my spoons (just measured last night) 30 grams of flour, that is, putting 10 spoons * 25 grams (as you think) = 250 grams of flour
putting 10 spoons * 30 grams (as I thought) = already 300 grams of flour!
difference already almost 2 spoons. i.e. 50 grams of flour is a lot ...

I made measurements with weighing spoons (for baking), because one girl wrote that her spoons gave the following measurement: 1 tbsp. l it was equal to 37-40 grams of flour !!!!!!!

[already]

here is the first mistake: look ...
in my spoons (just measured last night) 30 grams of flour, that is, putting 10 spoons * 25 grams (as you think) = 250 grams of flour
putting 10 spoons * 30 grams (as I thought) = already 300 grams of flour!
difference already almost 2 spoons. i.e. 50 grams of flour is a lot ...

I made measurements with weighing spoons (for baking), because one girl wrote that her spoons gave the following measurement: 1 tbsp. l it was equal to 37-40 grams of flour !!!!!!!

yeast using saf-moment

yeast using saf-moment

well. I will take note of and implementation. only when I bought it, I also measured it with a spoon and the heat was normal. problems started after making bread with cheese and sausage

So we figured it out. The mistakes are very serious. Be sure to buy electronic scales. You are nowhere without them.

And the flour on the sides remains due to the fact that if you open the lid during kneading, you will see that the spatula does not reach the corners of the bucket .. here you just need to collect / scrape (let's say) all the flour from the corners of the bucket with a silicone spatula

[radas]

radas Cheese and sausage, heavy additives depressing yeast, and even mistakes with flour.

And the flour on the sides remains due to the fact that if you open the lid during kneading, you will see that the spatula does not reach the corners of the bucket .. here you just need to collect / scrape (let's say) all the flour from the corners of the bucket with a silicone spatula

If everything is fine with the recipe and this is not rye bread, everything is collected by the bun and nothing needs to be helped

well. I will take note of and implementation. only when I bought it, I also measured it with a spoon and the heat was normal. problems started after making bread with cheese and sausage

At what point did you add cheese and sausage?

If everything is fine with the recipe and this is not rye bread, everything is collected by the bun and nothing needs to be helped

I fully confirm!

[radas]

radas Cheese and sausage, heavy additives depressing yeast, and even mistakes with flour.

I subscribe to every word ...

8 months after the acquisition of HP, I decided to try to bake such bread ... I couldn't eat it ... .. it didn't go beyond the crust! The bread "went to waste" ... it would be better if I made a pizza from these products ...

At what point did you add cheese and sausage?

she adds herself to me. this bread was baked normally. but the subsequent ones do not work