Bread does not work in Panasonic

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!

Damn, boys, I'm sorry ...: girl_red: for the last six months I've been baking only rye bread! I'm already on the machine!

Her, you shouldn't be so! I turned out delicious bread. I just stopped putting spices there - I somehow relieved myself. And so, yummy. True, he still grinds the sausage into minced meat. And taking out the bun and shoving it in is laziness

[radas]

radas, 1 tablespoon is 25 grams of water! But no agony! It is better to measure it with an ordinary glass, expecting that 250 ml = 160 g of flour (put in a glass with a small slide). And control of the kolobok!

We read the first post in THIS thread and follow the links. Bread baking guide, kolobok rule and plain wheat bread are your minimum!

I insist on buying an electronic scale! Will you measure sausage and cheese with spoons too? "With a slide"

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

The flour remains because it is critically small - some portion of flour is mixed with water, and then the spatula drives this slurry. And this slurry is simply not capable of picking up flour from the corners. When the ratio is normal, the flour and water immediately stick together into a lump, which then picks up the rest of the flour.

And on top of a good plain bread, put cheese and sausage? It will definitely be a good sandwich. But I love a sandwich with salted red fish and caviar, so can I just add fish and caviar to the dough? Do you think the bread should turn out delicious? Worth trying?

put the stove on. measured out 600 flour and everything else according to the recipe. and began to observe the formation of the kolobok. interfered and did not mix anything. I had to add flour and scrape off the remnants from the walls along the edges. and then a round shape was formed. I look forward to further results

And how did you measure 600 flour? 600 what? milliliters? gram? tugriks? parrots?

[Rina]

Rina, some glitches began somewhere from 16 o'clock. 2 or 3 of my messages ended up on the previous thread, from where you moved conversations about breakdowns. And then I write zeeeees! Then, miraculously, the messages move here. I'll send and check right now.
Right now, everything is a bunch! Appeared immediately here.

Vitaly, the glitches were due to the fact that at that time I was butting with the transfer of this piece of the topic here ...

[Radas]

Radas, while there are no scales, I can only advise this: Reply # 1737

[Oca]

Oca, you are smart (I read your physical and mathematical recommendations), BUT we cannot do without electronic scales in our business

Hello dear!

Please tell me what could be the reason?

For the second time we bake rye bread exactly according to the instructions, all the ingredients are put in order, as in a book:
Wheat flour 225g
Rye flour 200g
Rye spun 3 tbsp. l.
Sugar 1.5 tbsp. l
Salt 1.5 tsp
Powdered milk 2 tbsp. l
Water 430 ml
Dry yeast 2 tsp

That is, at first, wheat flour is evenly poured, then rye, etc., we use cold water from the tap. So every time there is flour on the bread, and only on one side. The photo is attached.


What are we doing wrong?

[Zlobnyi]

Zlobnyi, rye flour does not collect well in the bun and remains in the corners of the bucket, so I help him with a silicone spatula.

Try pouring water into the bread maker, pouring it into the corners of the bucket. It helps me.I always do this when baking both rye and wheat bread.

We own a bread maker for the second week, the task is to try all the recipes that you can.

So far it turns out like this:

• all breads made of pure wheat flour (tried 3 programs) - without any comments, one might say perfect.
• rye custard - ideal
• rye rye rye - the roof is collapsing, it tastes sweet, as if the sugar had not fermented (and about a known mistake in the Panasonic recipe, they did it with 430 ml of water and 330 ml of water; the result is the same)
• dietary whole grain wheat flour - failed.

Everything is exactly according to the recipe, according to the scales.

So it's the bran? Are Panasonic recipes only suitable for refined wheat flour?

I'm telling you. I have 2501, but it doesn't change the essence. I bake this bread most often and there were the same problems by the way. In order. The first reason is flour on the edge because your bread maker is not on the level. Not a critical thing, but it can also be trimmed. But the other reason is more complicated. This is flour. The amount of water depends very much on it. But I guarantee you there is a clear typo in the recipe 430ml! Recalculate the water / flour ratio for other recipes. I pour 350mm, but I use Sitno (wheat) and Rye Patterns (rye). After that, everything will work out 100%. But if it doesn't work out ... Then again, don't believe the instructions, I suffered for a long time with custard bread until I understood. We must do the opposite! First, pour water, then sift flour there (I immediately mix it with all the ingredients, except yeast) and make a small dimple right on the flour top, and pour yeast there. All bon appetit.

bread does not rise from one side, what can it be?
bread maker 3 years old, panasonic 255, no mechanical damage
does not rise from the edge where the dispenser is, yesterday I examined everything, there seem to be no cracks
the third bread is already lopsided

[Caution]

I have another Panasonic, but it also happens sometimes. I do this - if I noticed that one side rises worse -Caution(without turning off the program) I take out the bucket, and turn it over half a turn, that is, I change the sides in places. And voila, both sides go up.

[Caution]

Caution(without turning off the program) I take out the bucket, and turn it over half a turn, that is, I change the sides in places.

Like this? What's half a turn? Just rearrange the bucket, swap the sides, and that's it?

[Yes, rearrange by swapping the sides of the bucket]

Like this? What's half a turn? Just rearrange the bucket, swap the sides, and that's it?

Yes, rearrange by swapping the sides of the bucket... Half a turn is 180 degrees, a turn is 360. That is, put the non-rising side on the opposite side that has risen. And that's all. Now it is clear?

When HP knocks the dough into a bun for the last time, I often have the whole lump on one side of the shoulder blade. But then the swollen itself rolls over to the second half and the lop-sidedness practically disappears. I noticed that this more often happens on a denser dough (I add 10-20 ml above the norm - now it is about 295 ml of water per 400 g of flour).

and the dough is rounded off quite evenly when deboning ...

hello dear masters. the third day on different programs I'm testing Panasonic sd 2501. I can't get white bread, it turns out a dense crumb, not airy. flour was changed by saf-moment yeast tested. I like baked gray bread according to recipes from the forum and from the book.

What is gray bread?
In general, we go to the first page of the topic, read the colored text in the first post CAREFULLY, study the Bread Baking Guide and the Kolobok Rule even more carefully. Next, we take the usual recipe (aka the first of the instructions) and apply the knowledge in practice - we monitor the quality of the dough, that is, the bun. Everything should work out.

Master simple wheat bread, then other programs will become clearer and new recipes will be easier to master.

Rina, thanks for the answer, I bought the first hitachi more than 16 years ago, then six months later another one, and although the quality of the flour was not very good at that time, the bread always came out without problems. Now again, it is not recommended for me to go to the stove and ovens for six months, so I chose HP very carefully, in a few months I read a lot without which everything was fine in the old HP. I baked rye bread from the attached book in Panasonic, according to your recipe for wheat rye 50-50-everything worked out, sorry for the confusion, the Internet is buggy five times started to write.

then I dont know...
Lay out the recipe, photos of the unproduced bread, we will figure out what's wrong with the stove

Hello! And I have another problem. I baked big rolls - everything was just fine. I decided to change the size of the roll: I put all the ingredients according to the recipe for a medium roll, set the mode to the appropriate size - and the bread rose very badly. I tried it several times, from different varieties of flour - the result is the same. The bread does not want to rise, and that's it! Today I tried it differently: I took the food again for a medium loaf, but set the mode as for a large loaf. AND ABOUT MIRACLE! The bread turned out to be just wonderful again.
BUT WHY???
Why doesn't he climb on his own, for an average loaf, mode? Can anyone please answer me this question?
I have a Panasonic 2500 bread maker, an excellent model.

Answers here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

I bought 2501, I was happy, because all the bread began to turn out (before that, there were problems with Kenwood 250). And on the timer. With a busy working day, this is, of course. In the evening I threw it in, in the morning a delicious fresh roll, the children are provided for the day. And you can take a job.
I read about pressed yeast on the forum, yesterday I made up my mind and added instead of a saf-moment to French bread. For 400 grams of flour, 10 grams of yeast. I crumbled a bucket for flour to the bottom. In the morning I got a surprise)):





How could this have happened? And the recipe is such that even in Kenwood it worked out fine. I only changed the yeast. How did the scapula come off ... maybe it crumbled incorrectly? The pieces were about half a centimeter in diameter on average. But since the rest of the bread also did not work out, and even smells of yeast, I will not make up my mind anymore. Apparently those that we sell are not suitable for such experiments. We sell them cut into bars and wrapped in a bag. Although the aunt attracts clients, she is unlikely to be a fool, but fig knows him. In general, I have never worked with such yeast, for me it is an unfamiliar animal. I will bake at the saf-moment for now, but read the manuals about yeast for now)

One could try again to set without a timer and trace, but not want to spoil one more roll) The riddle will remain a mystery))

ps. Now I think - there was probably too much yeast ... and they did not have time to process (ferment) to the end, so the smell, and the loaf rose too much, then it fell through, maybe that's why the scapula jumped off (when kneading, for example ...)

Yeast is definitely a bit too much, I needed 6 grams, in the last 8 g. Recently I have been taking 1.5 g of yeast per 100 g of flour. Everything goes up perfectly. Especially if the yeast is fresh, you do not need to transfer it. I think that all this is from the excess of yeast. With a mixer, I also had it when I "helped" the x / stove with a silicone spatula, pushing the dough - so the dough pulled out the mixer and it turned out to be in the dough, but I heard a knock in the bucket and put the mixer in place (I had it in Moulinex). Don't be discouraged and try again. Good luck to you!

I put 10 grams of yeast not 525 grams of flour. I also had such a collapsed roof when the liquid was too much. You can grind the yeast with flour so that there are no large pieces.

Thank you!)

I am inclined to believe that yeast is really too much .. Because otherwise the recipe is simple and proven. And the flour did not change. Well, as I have free time, I'd rather try online, without a timer. I'd like to understand with what yeast it turns out tastier. And so the saf-moment has never let me down.

[darsergevna]

darsergevna,

one.a lot of yeast, one and a half times, or even twice. For 400 grams of flour, 6 (even 5) grams of yeast would be enough - and so, the yeast gobbled up everything it could, the dough stood still (this can be seen from the photo).

2. The stirrer could fly off if a small ring of caked dough from the previous baking remained on the axis under it.

Try with pressed yeast on the main program, trace the batch. I take 7-8 grams of yeast for 500 grams of flour.

But why do many of us on the forum buy jewelry scales? Is it only because of the spices? Yes, they are more needed for yeast, because it happens that the scales do not sense 2-3 grams, they show zero. And with yeast it is necessary strictly, their excess often leads to such incidents.

well jewelry (with an accuracy of tenths, or even thousandths of a gram) is already too much.

1-2-3 grams, ordinary electronic ones can be in a bucket or on a porcelain plate and not smell, but 5-6-7 are already usually recognized. It is better to weigh with a minimum tare - the accuracy can change with increasing quantities to be weighed. If the scale has a plastic lid from a can weighing 10 grams, then 1-2-3 grams of yeast will be recognized by the scale (weight change by 10%). If there are 700 grams of a bucket on the scales, then the same 7 grams of yeast is only 1% of the weighed amount, then the scales may be wrong (not all, but some).

At one time, one seller explained to me that when weighing up to 100-200 grams, the accuracy is up to a gram, and when weighing kilograms, the error will already be tens of grams plus / minus.

I have a scale with an accuracy of 0.001 grams, but measuring yeast on them is a perversion It’s easier in small measuring scoops ... there were a couple of times when it was required to measure about 0.5 grams, then I weighed 2 grams and divided into 4 piles It turned out more convenient than adding a grain by grain.

Today I was kneading dough for a mustard loaf and decided to weigh everything right in a bucket. The scale did a great job with everything except the salt. When salt was poured, they showed zeros until I stopped, but I did not know exactly how much I hung there. I decided to remove it with a spoon, as it seemed a lot to my eye for my amount of dough. The loaf turned out to be excellent, beautiful (GOST recipe), but salty. Now I will not weigh salt like that, that is, on top of everything except water.

The loaf turned out to be excellent, beautiful (GOST recipe), but salty.

Do not be sad 🔗 Experience is the son of difficult mistakes ...

Today I was kneading dough for a mustard loaf and decided to weigh everything right in a bucket. The scale did a great job with everything except the salt. When salt was poured, they showed zeros until I stopped, but I did not know exactly how much I hung there. I decided to remove it with a spoon, as it seemed a lot to my eye for my amount of dough. The loaf turned out to be excellent, beautiful (GOST recipe), but salty. Now I will not weigh salt like that, that is, on top of everything except water.

Well, salt, you weigh it hard: swoon: There is also a measuring spoon for salt and sugar

in the same GOST recipes, salt is measured completely in grams. Why not weigh it? But weigh salt on an electronic scale separately and in a minimum container!

I also measure out salt for bread with a measuring CP with a spoon. And on jewelry, in that case, I weigh salt when I make a soufflé on one egg and 7 grams of semolina.

I also measure out salt for bread with a measuring CP with a spoon. And on jewelry, in that case, I weigh salt when I make a soufflé on one egg and 7 grams of semolina.

Sorry for offtopic, but what size is the soufflé? Is this the use of nanotechnology for weight loss? On 1 egg, except that a tiny cupcake in a mug in the microwave was baked.

And now I'll show you, I'll just upload a photo through the radical. And about losing weight, you are right to the point! And there is.

.

This is a hybrid of a curd steam omelet on one egg. prepares in 15-18 minutes in a water bath. I put a small silicone mat-stand in a shallow saucepan at the bottom, pour 4 cm of filtered water, put a shallow bowl with a beaten mixture of 1 egg, a little bit of cottage cheese, a little (7 grams) of semolina and salt in the pan. I cover it with a glass lid and watch the process through the glass. The picture shows a soufflé made from one egg. it is very lush, "nostril" and dietary. Then, of course, it drops by half. but no fried crusts and 18 minutes "for everything".

off - I make a steam omelet - eggs + milk + garlic and onions (very small and a little) + salt, in a double boiler, as it starts to set, I interfere. And until cooked - yummy, even children eat with pleasure. Recipe from Pokhlebkin. Not quite dietary, maybe just a delicious omelet. But it turns out great for a couple.

About bread - I tried it a second time. I measured yeast directly on e-mail. scales, without containers. 5 grams. It turned out to be a brick. In general, while this is not my option))

But it turned out great Rye custard bread is real (almost forgotten taste). Baking methods and additives

Yesterday I took a bite and ate it like cake. I was very surprised, I never ate bread with such pleasure)

[darsergevna]

if, following the recipe and the rule of the kolobok, a brick is obtained, then the problem is most likely in the products, that is, in the yeast itself.

darsergevna, if "bude hour and nathnennya" (there will be time and inspiration), try to test the yeast - mix the yeast, a little water, a little flour, to get a talker in terms of density like sour cream, see how this mixture behaves in 10-20 minutes. If there is a bubble, then the yeast is working, then this may not be your method. If the bubble is weak or not at all, then the yeast is of poor quality, the dough will not rise, then change the yeast itself.

I also measure out salt for bread with a measuring CP with a spoon.

And so did I, but the one and only time I just tried everything weigh on a scale, since the recipe contained everything in grams.

I ask for help, the beginner read the manuals on the site, until it helped.

sd 2501, made bread with honey and nuts according to the recipe from the instructions.

the second time it turns out not very, the crumb is kind of wet or something. what to do?







help, please ... council observed the recipe. reduce the amount of water? how much?

help, please ... council observed the recipe. reduce the amount of water? how much?

Your bread has risen normally. You can add water, on the contrary, with a spoon, then maybe the roof will be whole. And it may be damp because you immediately cut it hot. It is necessary to let it cool, and then cut it (especially since this is not simple bread). The next day in the cut, he was probably normal?

And my bread on honey is sticky. His crumb is kind of heavy and moist, more like cotton candy is similar in the nature of sticking. If you squeeze it with your fingers, it will not restore its shape. But to taste a fragrant honey-nut loaf, you can try to reduce the amount of honey ... because attempts to bake honey muffins ended in failure: the baked dough was with a few holes, as if raw, fell to the state of a cake.

I use pure honey in wheat-rye bread in an amount of about 10% by weight of flour. How much was in this recipe?

for example, the "recipe from the instruction" does not mean anything to me. What exactly is the recipe? What products, how much?

Honey has its own characteristics - it is a complex complex of sugars, which have their own properties, acid is present. Often in baking, honey behaves in the same way as molasses and invert syrup - it does not dry quickly, that is, it retains and even pulls moisture over itself.