Bread does not work in Panasonic

[Rina]

Rina, right! The bun does not dry at all! Soft and juicy on the 5th day Now I will rewrite the composition from the book:
Dry yeast 1 tsp
Wheat flour 400 g
Salt 1 2/3 tsp (5/3)
Sugar 1 2/3 tbsp. l.
Powdered milk 1 2/3 tbsp. l.
Butter 1 2/3 tbsp l.
Honey 1 2/3 tbsp. l.
Chopped dried fruits 40 g
Chopped walnuts 20 g
Water 260 ml.

Note: I put a little more yeast, but not more than 1.5 tsp. Powdered milk has disappeared from the shops somewhere, it has not been put. Dried fruits are dried apricots and raisins in my version. Liquid honey, at the stage of sugaring, "Apidey" (in 1400g buckets for 305 rubles from Auchan).

[Rina]

Rina, right! The bun does not dry at all! Soft and juicy on the 5th day Now I will rewrite the composition from the book:
Dry yeast 1 tsp
Wheat flour 400 g
Salt 1 2/3 tsp (5/3)
Sugar 1 2/3 tbsp. l.
Powdered milk 1 2/3 tbsp. l.
Butter 1 2/3 tbsp l.
Honey 1 2/3 tbsp. l.
Chopped dried fruits 40 g
Chopped walnuts 20 g
Water 260 ml.

Note: I put a little more yeast, but not more than 1.5 tsp. Powdered milk has disappeared from the shops somewhere, it has not been put. Dried fruits are dried apricots and raisins in my version. Liquid honey, at the stage of sugaring, "Apidey" (in 1400g buckets for 305 rubles from Auchan).

Replacing milk powder with infant formula (even healthier than just milk powder)

replace water + milk powder with just milk (take more than water, grams by 20-25), you should get it.

Further, walnuts also affect the crumb. It's one thing if the pieces that are added from the dispenser are broken, and the other is crushed nuts (oil comes out, which also has its own properties).

The amount of sugar and honey brings the loaf closer to baked goods, there are also other properties of the dough - it should be softer than bread.

What else can I advise - dissolve honey, sugar and salt in water (milk). I don't know what kind of alchemy is there, but I have differences if you dissolve and if you just lay with all the products.

What else can I advise - dissolve honey, sugar and salt in water (milk). I don't know what kind of alchemy is there, but I have differences if you dissolve and if you just lay with all the products.

boom to try! Nuts were chopped with a knife on a board. I stopped liking the taste of milk in baked goods Previously, I did not make a single dough without it, but now ... a chemical aftertaste appears, completely unnatural. And the rolls seem to be foamed plastic with rigid partitions instead of crumb - on the third day you can hammer a nail into the wall. Without milk, they remain completely edible for 4-5 days, without acquiring foreign odors.

By the way, I also stopped liking bread with the addition of whey. For some reason it seems rude. But I add milk to the pastry dough.

There were no bread machines, we ate bread from the store and didn’t take a steam bath. After school I went to the Vstrecha cafe to buy a couple of hot rolls at 1p50 kop at 14 o'clock and to get them on the way home.

We were not afraid then - we were much bolder -
No "beetle" flour, no smelly yeast,
And the cockroach in our bun did not cause disgust ...
Everything was top class for us, it was tasty for us with anything:
At least with yesterday's potatoes, at least with completely rotten,
And even with sour bread, digestion coped ...

But I add milk to the pastry dough.

So do I. I even like buns and pies more from such a dough, they are richer.

I stopped liking the taste of milk in baked goods Previously, I did not make a single dough without it, but now ... a chemical aftertaste appears, completely unnatural.And the rolls seem to be foamed plastic with rigid partitions instead of crumb - on the third day you can hammer a nail into the wall. Without milk, they remain completely edible for 4-5 days, without acquiring foreign odors.

Maybe milk is ...? I saw, once upon a time, a TV program about how milk is made from something, but not from nature. products (some kind of horror). And on the 4th or 5th day my pies are gone for a long time. So I will not argue what they will become. I always bake a little, but often.

I never thought that I would write here ... But there is nowhere else to complain
The program "Diet" brought me. Our own statistics show that successful bread made from c / z flour on this program is an exception. Yes, and read good, not high-quality, but bearable. So yesterday, forgetting past failures, put bread for the night. The result is cobblestone. Given that the traces of a good rise of the bread during the 1st proofing were in the form of a large cinder that came off the total dough and stuck to the top of the bucket. But the time for the last proofing of bread is always not enough! Well, the c / z flour does not have time to rise in 35 minutes after the last workout!
Here ... she complained ... she should have felt better, but no ...
a dirty bucket is soaked, there is no bread, at least 5 hours until the next baked bread ...
well started sabbath day

Interestingly, is it my HP that gets out of this way, or does the others have it too?
I don't post the recipe, I'm sure of it, and I didn't write it for debriefing, I just got this program

Z. Y. I have already "treated" in new emoticons (Manna's petition), I feel better
went to put a new one in manual mode

[Arka]

ArkaDo not worry, I also steamed whole grain bread on the Diet program. Now I bake ONLY on the Basic one according to a gorgeous recipe from Sonadora. The bread turns out to be as fluffy as from white flour.

Please help with advice! How many times I bake bread and again the top falls! The middle is always baked, the edges are beautiful, even, and the top falls almost with a depression. What am I doing wrong?
P.S. I weigh all products strictly on the scales, fast-acting dry yeast, stored in the refrigerator.

And what kind of bread are you baking? Wheat, rye? There can be a lot of liquid in wheat, you need to add flour. When kneading, the bun should be obtained. Everything does not always fit in weight. Flour is different, humidity and temperature in the house where the flour is stored also plays a role.

Both wheat and rye. The same situation.
Thanks for the advice, I will try to add less water. : pardon: And how much less?

When you put food in the bread maker, do not pour all the liquid at once. By myself, I can say that if I have 350 ml of water, for example, I refill approximately 100 ml and observe the bun in the process of mixing. The lid of the bread maker can be opened during kneading. If the bun is dense or the dough is not going into the bun, I slowly share some water. Proceed from this. And pure rye bread cannot be baked in one mode. It is necessary to select a batch, baking in different modes.

When you put food in the bread maker, do not pour all the liquid at once. By myself, I can say that if I have 350 ml of water, for example, I refill approximately 100 ml and observe the bun in the process of mixing. The lid of the bread maker can be opened during kneading. If the bun is dense or the dough is not going into the bun, I slowly share some water. Proceed from this. And pure rye bread cannot be baked in one mode. It is necessary to select a batch, baking in different modes.

But you are doing it absolutely wrong!

There is a principle of bookmarking, which is called "flour in water", when all the water is poured out, but not all the flour, about 5-6 tbsp is left. l., which are added gradually, if dough is required. In this case, the dough is kneaded more efficiently, without impurities.

It is very difficult to stir a lump of thick dough by adding 1-2 tbsp. l. water, the bun will wander among the slime for a long time.
Try my version of "flour in water" and compare with yours

Admin, I always put flour in water if I knead with my hands or in a dough mixer. My great-grandmother taught me that. But I won't risk it in a bread maker.In the old Panasonic there were problems with the bucket. And sometimes such flour comes across that at a rate of water of 350 ml according to the recipe and 250 is enough. That is why I say so. It's the same for everyone individually.

It's the same for everyone individually.

And here's how it is more convenient and practical to knead the dough:
- when do you need to add water to the dough?
- when is it necessary to gradually add flour to the water?

When will the dough mix faster and more evenly?
This can also be checked by hand kneading in a regular bowl.

[Irisha]

Please help with advice! How many times I bake bread and again the top falls! The middle is always baked, the edges are beautiful, even, and the top falls almost with a depression. What am I doing wrong?
P.S. I weigh all products strictly on the scales, fast-acting dry yeast, stored in the refrigerator.

Irisha, to get started, take a look at the first page of the topic and read the baaaaal colorful message to newbies. There are links to basic topics that will teach you how to feel the dough. There is a magnificent "A guide to baking bread in a homemade bread maker" and also a "kolobok rule", a lot of benefits in photos (thanks Admin! ) you need them! I warn you right away: looking into the stove and adjusting the amount of products at the kneading stage is not just possible, it is necessary!

Thank you all very much for your advice!
Will be studying

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?

Pure whole grain flour / no addition of bran /, on a dietary recipe, where it is baked according to the recipe, everything is fine. The reason is the wrong choice of the program or bad flour.

The program "Diet" brought me.

I've noticed that whole grain breads always turn out worse when put on a long delayed start. Apparently, flour with a long fermentation with water is more sticky and viscosity increases. Probably, either more flour is needed, or less water. Although the 5-hour program itself assumes a longer proofing time. I think this is the ideal time for the contact of whole grain flour and water. That is, a delayed start will only make things worse here.

I have a model 2500 for some reason the crumbs are too soft and stick together when pressed
that is, you can crush it and sculpt fingurki. How to make bread dry like a store bread?
The crust is good fried, the top does not fall off, the inside is porous, but this one is not dry inside.
I have already changed the flour and yeast, the last time I did it in French a little better than in the main one, but still the crumb sticks together.
What do you advise?

We advise you to start from the beginning - we go to the first page of the topic, read the multi-colored message to the beginners, follow the links, read the manual and the kolobok rule. We track the batch.

I have a model 2500 for some reason the crumbs are too soft and stick together when pressed
that is, you can crush it and sculpt fingurki. How to make bread dry like a store bread?
The crust is good fried, the top does not fall off, the inside is porous, but this one is not dry inside.
I have already changed the flour and yeast, the last time I did it in French a little better than in the main one, but still the crumb sticks together.
What do you advise?

Lots of liquid

I bought pressed saf-neva yeast, how many grams of them should I put on a medium loaf of basic bread?
The recipe says 2.5 tsp (yeast R), tell me how much is it in grams? I just want to bake with such yeast, maybe the crumbs will be better.

I bought pressed saf-neva yeast, how many grams of them should I put on a medium loaf of basic bread?
The recipe says 2.5 tsp (yeast R), tell me how much is it in grams? I just want to bake with such yeast, maybe the crumbs will be better.

Pressed yeast is put at the rate of 2 grams of yeast per 100 grams of flour, which means that for an average loaf of 500 grams of flour, we take 10 grams of compressed yeast.

[Admin]

Admin,
Tatyan, there was another question about yeast R

[Admin]

Admin,
Tatyan, there was another question about yeast R

Yeast R and B and their laying in the dough

Yeast R and B are often mentioned in bread baking recipes from the instructions for bread makers. What is this yeast?
This is the same yeast that you are used to using to bake your bread.
The only difference is in the dosage of yeast when baking bread for different programs.

1. Amount of yeast B is intended for baking bread according to the Main (basic) cycle (program) BREAD.

2. The amount of yeast R is intended for baking bread according to the accelerated cycle (program) BREAD RAPID.

We read the topic About yeast - discussion, exchange of experience https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

If the pressed yeast is of good quality, then even 1.5 grams can be taken for every 100 grams of wheat flour, that is, 7-8 grams of yeast per 500 grams of flour.

Dear forum users! I have a Panasonic 2502. I bought a Chabat bread mixture. There is a recipe for it:

Ciabatta bread recipe
Water 380 ml.
Millet flour. 500 gr.
CHIABATTA 100 gr.
Salt 2 tsp
Yeast 2 tsp
Mode - basic
For flavor, you can add fried onions, olive oil or olives

I weighed everything right, added fried onions. I chose mode 03 Basic with raisins.
It didn't work out, the lump is baked.

Can't figure out why? Help.

We will help ...

But first, let's send to read the first post of the topic. And then we will send further to the links to study the theoretical minimum (in particular, the kolobok rule). This is because almost any mixture is subject to the same flour / liquid balance control as regular mono bread.

Yes, I read about the kolobok. I just thought that this is not a test mode and should not be dropped in!
Here's another question, somewhere I came across, now I can not find this topic. Yeast-in and yeast R, is it live yeast and dry? Or are both dry? I put in dry yeast. Maybe I mixed something up? Now I will still read about the bun.

This is all about dry yeast - B - for normal modes, R - for quick baking.

But bread is still made from dough, so watch out for the bun practically always needed

Yes, I read about the kolobok. I just thought that this is not a test mode and should not be dropped in!
Here's another question, somewhere I came across, now I can not find this topic. Yeast-in and yeast R, is it live yeast and dry? Or are both dry? I put in dry yeast. Maybe I mixed something up? Now I will still read about the bun.

I, too, could not understand for a long time about these yeasts B and R.

When bread is baked on the main program (in Panasonic it is the 1st one, for example, which is for 4 hours), then less yeast is needed, because there is a lot of time for them to work and this is B.

And when on fast (for example, on the 2nd or 5th), then you need more yeast, because there is less time for it to act and this is the yeast R. Thus, in the instructions for Panasonic, the amount of yeast in the programs is indicated. And yeast is actually the same.

I have adapted to baking simple bread with fresh yeast on the 5th program "Dietetic Bytry". The whole process takes 3 hours and the yeast works just fine. The bread is excellent.

Hello girls! Yesterday I made bread according to the Panasonic recipe - milk. There was time - I was watching the kolobok. The bread turned out to be the most wonderful. Now a minute ago I decided to "finish off" the chabat. After thinking, I put it on a small size and did not put the fried onions yet. I will follow the kolobok! The children and dad went for a walk, so there is silence in the house. Maybe I messed up something yesterday? Maybe I put it in the wrong size. : - \ I'll check it today, unsubscribe in 4 hours.

Girls, everything worked out! In general, it is possible that the first experience did not work out because I did not pay attention to the size of the bread?

[Ultima]

Ultima,
Congratulations, it seems to me that the size can only affect the baking time, for me all sizes the stove interferes in the same way)

Yes, that means I screwed up somewhere!

[Ultima]

Ultima, happy for you! Successful bread always pleases!

I think that you messed up at the beginning in ciabatta in proportions - you did not measure something quite correctly. But the kolobok is your great friend! He will always help, especially when working out new recipes. On the machine, you can put bread according to already worked out recipes and from proven raw materials.

Thanks to everyone who worried!

Friends, comrades, help! I bought a Panasonic SD-ZB2502BTS bread maker, I bake ordinary white bread 3 times, it does not rise, the flour remains at the bottom! What's the matter? I do everything according to the instructions, who has such a stove podstkazhite. In the recipe: 400 g of flour is needed, I measure 400 g on a glass (which came with the bread maker), then 260 ml water. - I measure out on a glass, with a spoon, salt, sugar, put the yeast in the yeast compartment. for 4 hours and again no luck! What's the matter?

Could it be yeast? Change yeast. And why the flour is at the bottom, it probably does not mix: when kneading, help the stove with a silicone spatula. In fact, I had no problems with wheat flour, only if rye with wheat flour, then I helped the bread maker with a spatula. And yet, if there are no electronic scales - be sure to buy, they are not interchangeable. Good luck to you!

[4. Read the "Kolobok Rule"]

Friends, comrades, help! I bought a Panasonic SD-ZB2502BTS bread maker, I bake ordinary white bread 3 times, it does not rise, the flour remains at the bottom! What's the matter? I do everything according to the instructions, who has such a stove podstkazhite. In the recipe: 400 g of flour is needed, I measure out 400 g on a glass (which came with the bread maker), then 260 ml water. - I measure out on a glass, with a spoon, salt, sugar, put the yeast in the yeast compartment. for 4 hours and again no luck! What's the matter?

And the point is as follows.
1. The glass measures ONLY liquid! T O L K O !!!!!!
2. What yeast do you put in and how much?
3. Be sure to buy an electronic kitchen scale.
4. Read the "Kolobok Rule" and at first strictly follow the mixing process.
5. Check the yeast! Better yet, just replace them with fresh ones!
Good luck!

[I measure out 400gr on a glass (which came with the bread maker), then 260 ml of water.]

Friends, comrades, help! I bought a Panasonic SD-ZB2502BTS bread maker, I bake ordinary white bread 3 times, it does not rise, the flour remains at the bottom! What's the matter? I'm doing everything according to the instructions, who has such a stove. In the recipe: 400 g of flour is needed, I measure out 400gr on a glass (which came with the bread maker), then 260 ml of water.- I measure salt, sugar on a glass, spoon, put the yeast in the yeast compartment. for 4 hours and again no luck! What's the matter?

milliliters and grams are not the same! A milliliter is equal to a gram ONLY by water!

Read the color message on the first page CAREFULLY and COMPLETELY, follow the links, read the "Baking Guide ..." and "The Kolobok Rule".

In pursuit.
"... I put salt, sugar, yeast in the yeast compartment with a spoon ..."
Specify: "with a spoonful of salt, sugar, yeast" or "... I put yeast in the yeast compartment ..."?
Specify directly from the packaging, what kind of flour?
You forgot about butter (sunflower or butter). I measure out with a spoon the sunflower UNREFINED (but this is a matter of taste).
In your case, size M means 1 measuring spoon (large).

milliliters and grams are not the same thing! A milliliter is equal to a gram ONLY by water!

Read the color message on the first page CAREFULLY and COMPLETELY, follow the links, read the "Baking Guide ..." and "The Kolobok Rule".

I beat Rina for the first time !!!!!!!

I beat Rina for the first time !!!!!!!

I will not survive this !!!

3 times I bake ordinary white bread, does not rise, the flour remains below! ...
... I measure out 400gr on a glass (which came with the bread maker), then 260 ml water. - I measure out on a glass, with a spoon, salt, sugar, yeast I put in the yeast compartment. for 4 hours and again no luck! What's the matter?

I diagnose the classic mistake when the volume is taken equal to the mass.The amount of flour in this case is less than one and a half times than required.
PS then I will transfer to "bread does not work in Panasonic"

1. error - I used a measuring glass for flour - I bought the scales while in delivery.
2.in the compartment I put ONLY saf-moment yeast (valid until 14 years old, new packaging was)
3.Wheat flour MAKFA
4.I put oil 1 tablespoon of refined (measuring spoon) well, and according to the recipe further
Question: that is, when the bun will be made ... you need to help him with a spatula ... it's better to mix. Now my "cake" has cooled down ... broke it, there is flour inside. unmixed
As for the program, I put 01, size M, medium crust. time is 4 hours further start.
It turns out the problem is in flour ... !!!! the scales would come sooner !!!!

In fact, the bun should be kneaded with Makfa flour by itself, if the ingredients are measured correctly. Well, they help with a silicone spatula in the process of kneading the dough into a bun, if flour remains in the corners. After all, you apparently measured the flour incorrectly ...

[written]

: swoon: Chtooooooo !!!!!!!! Do you turn on the bread maker, letting the load stand for 4 hours ?? and only then start ???! Her, even not so written.
1. How many glasses did you get for 400 gr. flour. A trick question, but let's not complicate matters: ON YOUR measuring cup written "Flour" - gr.? Even easier: Are you 100% sure you have measured 400 grams?
2. Spit on that damn box called "yeast dispenser" and spoon yeast into the bottom. Then flour, water, salt, sugar and p / butter. Your flour is normal. But ... you can change it. CHANGE yeast! Check their expiration date.
3. After selecting the program 01 TIME will be set by itself! with your M and average it will be 4 hours.
4. We press the "Start" button and go to drink tea. After (look in the instructions for the standing time), open the lid and admire how the spatula drives the bun. No need to interfere with her (pah you! - tautology) In the sense of picking there with a spatula. A smart machine will do everything by itself. You can only pause to scrape off the stuck dough from the wall, if there is one. Compare the forming kolobok with the one described in the "Rule of the kolobok".
As soon as the "Rise" program starts, close the lid and run from the stove to another room. Kill on the spot the desire to lift the lid during the ascent !!! Watch TV and wait for the breathtaking smell of freshly baked bread!
Good luck !!!

1. I realized that the jamb is in flour, I measured it out in a glass, poured 300 g, poured it into a mold, then another 100 g and poured it into the office -400 g))) then everything else, well, in this I probably was not mistaken
NOOOO I'm not quite yet ...))) I immediately press start.
2. Do not put in the dispensary? And the yeast is normal, Saf the moment of shelf life is up to 14 years!
3.time yes, and put 4 hours
4. If the bun is not lying around, what should I do?
The scales will come soon, I will bake, unsubscribe, THANKS!