Bread doesn't work in Panasonic

My "five cents".
I agree that according to the description of the problem, there is much more flour than necessary.
As long as there are no scales, there are two ways.
1. Wait for them.
2. Take a simple glass and measure flour with it. Thin glass (250 ml) - 160g flour, faceted (200) - 130g.
And, most importantly, do not despair! Everything will work out with our stove!

if the bun is lying around the wrong way, what to do?

I would try to add a little bit of water. But I have already seen how the bun should look. But without experience ... Maybe you will risk it?

You can take a chance 4 times))) only tomorrow we will take risks with my husband))) Thank you all!
Otherwise, in the morning, I opened the lid again and there is still the same cake

I insist on my diagnosis. And I think Admin will confirm it.

Flatbread and unmixed flour are signs of too much liquid, or rather, a lack of flour!

A 300 gram glass contains about 200 grams of flour!

When setting the main program, the display will show 4:00, then press start. After 0: 20-1: 00 (20 minutes to an hour), the kneading will begin. The batch needs to be tracked. Five to ten minutes after the start of the batch, a bun should form (read the links given in the first post of the topic!), It will need to be corrected.

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

Attention to beginners! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in performance 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 quick baking program right away! Start with plain wheat bread on the main program!

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

Nothing else is needed to start.

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 section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention The kolobok rule

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 maker are suitable for ALL MODELS of bread makers.

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 member to whom you are grateful. Such gratitude will last forever.

P.P.S. HUGE PLEASE FOR NEWBIES TO PAY ATTENTION TO THE FOLLOWING INFORMATION.Most members of the forum read threads, notifications of new replies in which come to the mail (that is, those where these members of the forum have written something at least once). And there are no notifications about new themes!
THEREFORE, CREATING NEW TOPICS FROM "ZERO" IS SENSE - YOU RISK OF NOT RECEIVING ANSWERS ON TIME OR EVEN AT ALL!

IN THE SECTION ON PANASONICS, THERE ARE TOPICS COVERING 99.9% OF QUESTIONS ARISING DURING THE OPERATION OF BAKERY. PLEASE ASK, CONTACT IN ALREADY EXISTING TOPICS !!!


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Instruction manuals in vector format can be downloaded here:

Operating instructions 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

You can take a chance 4 times))) only tomorrow we will take risks with my husband))) Thank you all!
Otherwise, in the morning, I opened the lid again and there is still the same cake

I think it will be better if you meet your husband with fresh bread. Don't wait for tomorrow. You have chosen the right yeast, but I would have changed it anyway. You never know before what year is written there. Maybe a batch of yeast was caught. I had such a case, and there were cakes. Moreover, after the eleventh successful loaf! How! You can view:
Page 15 "Reply # 280 Feb 24. 2013, 22:23 "
I was also saved by the whole world and here is the result on page 23 "Reply # 448 03 March 2013, 14:56"
And therefore try to bake "Basic Fast" today on program 02. The kneading will begin immediately after pressing the "Start" button. And after 1 hour 55 minutes. The bread will be ready. Delicious too. NOTE! For your M, average, 1 tsp. salt, 1 tbsp. l. sugar and p / butter and TWO tsp. yeast Saf-moment.
I somehow got rid of it and only got 1 tsp on accelerated baking. out of habit. And all the same, the bread turned out to be delicious. Maybe he just rose less.
I advise you to copy the wonderful Nokki sign on page 17 “Reply # 323 Feb 26. 2013, 15:28 ”and use it to navigate in time.
You will succeed!

Did you get such bread?

Tell me what happened to my bread ???

]

Background ... bought just a couple of days ago Panasonic SD-2501, the first 2 breads were not baked, they looked like a raw cake (5 cm from the table), the dough was not mixed. and Only thanks !!!!!!!!!!!!!!! you and the forum !!!! and realized that she did not report the torment in the first place. that is, grams and ml - did not take into account. secondly - I did not even look at it and it was just horror. here I put it again. everything according to the recipe here in grams there in milliliters, but that didn’t rise. maybe dropped in often during the ascent? Well, not often well, maybe 2 times during the second.

Do you know what happened to him? I haven't tasted or cut it yet. just took it out.

or such?

Tried 1st try - took option Basic size M - from the book to the bread maker

1. I did not understand what Yeast-R and Yeast-B are, I poured 2 tsp. dry
2. Sokolnicheskaya flour, after reading the site, I realized that I was mistaken with flour - I measured it in a measuring cup to division 260, thinking that it was 260 g.
3. Sugar, salt, sunflower oil - by prescription
4. Set a timer so that the bread is ready at 7 am.

In the morning I woke up from the smell of baking and ran to look - and was terribly upset - something 5cm high turned out. Unpresentable in appearance

Poke your nose in what else is my mistake besides the amount of flour?

Rina, what's going on with the pictures? Some kind of sausage, not a photo?
And the bread turned out, I think, like mine on page 15 “Reply # 280 Feb 24. 2013, 22:23 ".
I don't know how to drag a photo from there
/]
/]

: yahoo: It worked !!!

I think it will be better if you meet your husband with fresh bread. Don't wait for tomorrow. You have chosen the right yeast, but I would have changed it anyway. You never know before what year is written there. Maybe a batch of yeast was caught. I had such a case, and there were cakes. Moreover, after the eleventh successful loaf! How! You can view:
Page 15 "Reply # 280 Feb 24. 2013, 22:23 "
I was also saved by the whole world and here is the result on page 23 "Reply # 448 03 March 2013, 14:56"
And therefore try to bake "Basic Fast" today on program 02. The kneading will begin immediately after pressing the "Start" button. And after 1 hour 55 minutes. The bread will be ready. Delicious too. NOTE! For your M, average, 1 tsp. salt, 1 tbsp. l. sugar and p / butter and TWO tsp. yeast Saf-moment.
I somehow got rid of it and only got 1 tsp on accelerated baking. out of habit. And still the bread turned out delicious. Maybe it just rose less.
I advise you to copy the excellent Nokki sign on page 17 “Reply # 323 Feb 26. 2013, 15:28 ”and use it to navigate in time.
You will succeed!

Can I still torment you?
So I bake regular white bread. Size M, BUT I put 2 spoons of yeast in the compartment So? The rest is on the list. The only thing I do not have scales at the moment, Is there a mug where the size is written 250 ml is 160 grams of flour (the girl wrote above), Prescription flour needs 400 grams, is it 2.5 mugs?

but how to check the yeast before baking is it normal or not?

Can I still torment you?
So I bake regular white bread. Size M, BUT I put 2 spoons of yeast in the compartment So? The rest is on the list. The only thing I do not have scales at the moment, there is a mug where the size is written 390 ml, the rest of the mugs I don’t know how much. You need 400 grams of prescription flour, how many mugs do you need?

Yes pagalsta! We start in order.
1. We take the freshly purchased fresh yeast "Saf-moment". Pour yeast into a small cup, called a "teaspoon" in the instructions. Open up the yeast dispenser and show him fig. And pour the yeast into a bucket.
We repeat the operation. So, in a bucket there are TWO teaspoons (small cups) of yeast.
2. We take a bag of flour, check with the post that our moderator Rina sent us Today at 12:52. This is higher. You have already read everything there and now you know that "250 milliliters (a standard glass) is only 160 grams of flour" This means that taking 2 glasses of flour we get 160x2 = 320 grams. We take another half glass. It will be 160: 2 = 80gr. We add to our 320gr. We get 320 + 80 = 400gr!
3. Sift the flour through a sieve. Flour is mixed with air and ... well, that's how it should be!
4. Fall asleep carefully, so as not to dust, in a bucket right on the yeast.
YESaaaaa !!!!!!!! The BUCKET should be taken out of the bread machine and stand on the table, on a stool or wherever it is convenient for you.
Here!
5. Fill in 260 ml. some water from the measuring cup supplied with the bread maker.
6. Fall asleep for 1 hour. l. salt, 1 TABLE. l. sugar and 1 tbsp. l. sunflower. oils.
7. Carefully and slowly place the bucket into the bread maker, twisting slightly until it locks into the rotation unit.
8. REMEMBER if you forgot to install the stirrer in the bucket. It seems that they have installed it - it is not on the table and under the table.
9. We turn on the bread maker in the network - "01" appears on the display ... or something else. We set program 02 by poking into the "Menu" button. Then M, middle.
All!
10. Press the "Start" button
We hear "Zhzhzhzhzhzhzhzhzhzhzh" - the batch has begun.
We open the lid (if you forgot to close it, then you don’t need to open it anymore) and look fascinated as the spatula (fortunately not forgotten is installed) begins to twirl everything that you put there. You can not climb there with a spatula that you have in your hands. The machine will knead everything by itself and pick it up. If the nerves are already worn out, then peel off the adhering strip of dough from the wall or in the corner. How to take part in the batch. Follow the scoreboard! When the mixing stops and the "Rise" mode turns on, immediately close the lid and run to another room. Then I already wrote what to do!
You will succeed!!!

At the top of the page there is a "search" box Type "how to test yeast" and go for a walk!
There is no need to check anything! Buy new ones and that's it. I haven't tested it yet.

No, the yeast Saf has nothing to do with it - obviously there was a lot of water. I also thought in vain for my own, but it turned out that because of the rains the flour became damp and instead of 310g of water (the last 2-3 months it had to pour so much!) I now pour 250g - the crust does not burst and does not fall through. It just so happened that the old yeast ran out, on which yesterday I baked a tall loaf, the heat gave way to rains, and a day later I put a new loaf of the same flour - it came out 4 cm high.
SAF yeast = 10 years of perfect baking

I'm starting to bake))) later I'll sign off on the result

a 2 tsp. yeast for 400 g of wheat flour is not too much? Kind of like for
400 g of flour in spoons all x 1,
500g x 1.5,
600g x 2.

added everything. as soon as I switched "to the ascent" I touched the sticky bun, but according to the rule of the bun, this shouldn't happen, what had to be done? I'm waiting for what will happen next ...

[alidada]

It also seems to me a bit too much yeast. In my instructions for the simplest white bread in general, 3/4 tsp.
alidada And how much is written for this recipe in your instructions? Probably so much should be added.

[alidada]

a 2 tsp. yeast for 400 g of wheat flour is not too much? Kind of like for
400 g of flour in spoons all x 1,
500g x 1.5,
600g x 2.

It also seems to me a bit too much yeast. In my instructions for the simplest white bread in general, 3/4 tsp.
alidada And how much is written for this recipe in your instructions? Probably so much should be added.

For Fast, you need so much yeast - 2 teaspoons, do not confuse the girl.
Wit chewed everything right for her. We are waiting for the result!

For Fast, you need so much yeast - 2 teaspoons, do not confuse the girl.
Wit chewed everything right for her. We are waiting for the result!

Oh yeah, let's not be confused, the stoves are different. I have straight economo yeast some: for a quick only 1 tsp. With such savings, you can get rich

added everything. as soon as I switched "to the ascent" I touched the sticky bun, but according to the rule of the bun, this shouldn't happen, what had to be done? I'm waiting for what will happen next ...

during kneading, what was the bun?

[during the second batch, do not miss it, it lasts only 5 minutes in the main mode]

added everything. as soon as I switched "to the rise" I touched the sticky bun, but according to the rule of the bun, this shouldn't be, what had to be done? I'm waiting for what will happen next ...

Nastya, information for work - Makfa flour is very good (and expensive) compared to others sold in our Ukraine, so this is what I noticed, on a recipe developed by other manufacturers, Makfa flour requires a little more liquid, so at the end of the first batch touch the bun with your hand, if everything is elastic and soft, write down the recipe (when the scales are available) - if it is a little tight, you can gently add liquids, little by little during the second batch, do not miss it, it lasts only 5 minutes in the main modeholding the kolobok in one of the corners, otherwise it will "spin and squish", if the kolobok is watery, add a little flour to the kolobok, otherwise flour will dust. This advice while you do not have scales, because of the different density of the filling, it is very difficult to accurately weigh flour with glasses - it will help just touching the hand on the bun.
Another tip for yeast for a small size is enough 1.25 hours. l. yeast, large size - 1.5 tsp. Yeast 2 tsp too much if the yeast is good. Verified.

during kneading, what was the bun?

I did everything yesterday according to the instructions! So far I read the messages that I put a lot of yeast, I started to get nervous, but still probably correctly 2 tsp.))) The gingerbread man was sticky at the end of the 2nd batch, but when the heating mode was turned on, I closed the lid, hoping for the best
As a result, when I opened it, and there was BREAD, not a flat cake Joy knew no bounds !!!!!!
Thanks a lot for your advice !!!!!!

[but still probably correct 2 tsp]

I did everything yesterday according to the instructions! I read messages so far that I put a lot of yeast, I started to get nervous but still probably correct 2 tsp.))) The gingerbread man was sticky at the end of the 2nd batch, but when the heating mode was turned on, I closed the lid, hoping for the best
As a result, when I opened it, and there was BREAD, not a flat cake Joy knew no bounds !!!!!!
Thanks a lot for your advice !!!!!!

Congratulations on your lucky bread!
Anastasia, 2h. l. yeast only for Quick Mode only. If you baked this recipe in the usual mode (button number 1), then the time would have been 4 hours and, accordingly, the yeast would have needed 1 hour. l.

As a result, when I opened it, and there was BREAD, not a flat cake Joy knew no bounds !!!!!!
Thanks a lot for your advice !!!!!!

: rose: Congratulations, Nastenka, on your first successful bread! Now you always get everything right!

urrraaaa !!!

but master the theory ... without it anywhere.

urrraaaa !!!

but master the theory ... without it anywhere.

I join! And in confirming the usefulness of knowledge of theory and instructions. You write, Nastenka: "... I read messages so far that I put a lot of yeast, I started to get nervous ..." We open the instructions again on page 21 and read again the recipe for "Plain white bread". The plate for your size M contains 2 types of yeast
B - 1 tsp.
R - 2 tsp
We look at the link at the very bottom of the page next to the number 21. We read "Yeast R: for accelerated baking". This is program 02. So should you be nervous ?! Good luck to you!

Good health to all!
Please help with advice!
I have a Panasonic sd-zb2502 bread maker. I've been baking in it for a year now. I rarely bake. Mostly wheat bread. I often bake wheat for 1 program, 4 hours. The bread was always good. Now I have transported the bread maker to the dacha. And when baking, the crust of bread began to burst violently. It upsets me. I want to understand why. Although I do and put everything as usual. Help with advice! Thank you!

P.P.S. HUGE PLEASE FOR NEWBIES TO PAY ATTENTION TO THE FOLLOWING INFORMATION. Most members of the forum read topics, notifications of new replies in which come to the mail (that is, those where these members of the forum have written something at least once). And there are no notifications about new themes!
THEREFORE, CREATING NEW TOPICS FROM "ZERO" IS SENSE - YOU RISK OF NOT RECEIVING ANSWERS ON TIME OR EVEN AT ALL!

IN THE SECTION ON PANASONICS THERE ARE TOPICS COVERING 99.9% OF QUESTIONS ARISING DURING THE OPERATION OF BAKERY. PLEASE ASK, CONTACT IN ALREADY EXISTING TOPICS !!!

Moderator

Dear selevika,
precisely because your question was brought up by you in a separate topic, no one has answered you yet. I hope that you will return to our forum and be able to read the answers that will surely appear.

So far, I can assume that the flour in the country is drier (or another one was bought, or the usual one lost moisture), other (more active) yeast could be used.

Good health to all!
And when baking, the crust of bread began to burst violently. It upsets me. I want to understand why. Although I do and put everything as usual. Help with advice! Thank you!

And you could not post a photo to assess how much. My roof also bursts a little, but it doesn't bother me at all - the bread is still tasty. As a child, I remember my grandmother had freshly baked bread with a blown-up roof. And I strove to tear off a crochet in the place of the explosion - it seemed so tasty in this place. And now I realized that baking bread is the same creativity as cooking other dishes. For example borscht or cutlets. After all, borscht, cooked with cabbage, just cut in the garden, is completely different than with the store one. And by replacing tomato with fresh tomatoes, you get a completely different taste. I am not saying which is worse or better. It just tastes different. Ice cream or candy is also delicious in different ways.
But if it tears the roof so hard, then first I would change the amount of liquid. Flour from different factories reacts differently to liquid (water, milk, kefir, whey or mixture). Good luck to you! You will succeed!

Hello!
I can't post a photo for technical reasons: pardon: And about flour, liquid and yeast, I'll say the following: all the ingredients are the same as always and in the same amount. Didn't change anything. In Moscow, she baked excellent bread with an excellent crust (you must agree, it's nice when the bread is not only tasty, but also beautiful), but in the country with a cracked crust. Moreover, it always cracks in different places.

dacha: different air, different moisture .: food behaves differently, I'm not kidding) but the more humidity, the more flour suffers. Well, or flour from the batch that has collected more water

Hello!
Thanks everyone for the advice. Most likely you are right that the dacha has different water, humidity and temperature. Therefore, products "behave" differently. Accordingly, the bread is different.

Do you follow the bun when kneading? Sometimes it turns out to be too slippery, or something. The surface is not matte, but shiny and damp.Then I lightly sprinkle it with flour, take it out of the bucket and shape it myself with palms sprinkled with flour. I achieve a matte surface and put it back in the bucket. But that was at the beginning of the journey. He also strove for beauty. Then I realized that this does not affect the taste. At least I didn't notice.
🔗

Thanks for the advice. Now I bake bread. Gingerbread man of matte surface.

Hello everybody.

The bread maker baked for 2 years without any problems. And here it is not clear why she began to produce such a sad result? What is it? Flour? Yeast? Or is there a problem with the bread maker itself?

1. We estimate what could have changed in the period when the quality of bread deteriorated.
2. If there seem to be no changes (the place did not change, the flour brand did not change, the yeast did not change, etc.), then we begin to look for the reason. We do it like this. We bake wheat bread according to the simplest recipe (flour, yeast, water, salt, sugar (?), Butter). We bake the next bread, changing only one product - first yeast, then flour, then water (it happens that it also causes a bad rise). This is usually enough.
3. If the new flour and yeast in the basic recipe does not give a good result, then we will sin on the stove.
Purchased sour milk, bad flour, dead yeast, and some seemingly minimal additives, if treated with some antibiotics, for example, can "plant" the rise of dough.

Yesterday I bought new flour and new yeast. The result is the same. water has been unchanged for 10 years - its own well. To the service?

Yesterday I bought new flour and new yeast. The result is the same. water has been unchanged for 10 years - its own well. To the service?

Since the bread is baked, the heating element is fine. But here the thermal sensor, when switching to the "Rise" mode, may not work. In this mode, the temperature inside should be, it seems, 40 degrees or more - I don't remember. And if the thermal sensor does not start heating, then the dough will not rise. And in the "Baking" mode, the heating element is switched on not from a temperature sensor, but from a relay at a given time. This is purely theoretical reasoning in order to understand: what is the reason. To dump everything on the stove, you just have to knead the bun again, take it out and put it in a warm place for lifting. And if the dough rises (and it rises!), Then return it to the HP and turn on the "Baking" mode. In 40 minutes you will have no questions. Good luck to you!
YES! And experiment with the simplest recipe, as Rina advised.

I will of course see what happened to the bun. But I am sure that the dough does not rise - the rise mode does not work. Does this thermal sensor fail and only replacement helps or can it be cleaned somehow? Yes, I did not think that Panasonic would let you down after working for 2 years

I will of course see what happened to the bun. But I am sure that the dough does not rise - the rise mode does not work. Does this thermal sensor fail and only replacement helps or can it be cleaned somehow? Yes, I did not think that Panasonic would let you down after working for 2 years

On this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=445.0 just discussing all sorts of troubles. Maybe they will prompt. I do not know, but I suspect that only a replacement. It is generally harmful to touch him. Remember if you touched him with a bucket?

The heating element is switched on not from a temperature sensor, but from a relay at a given time.

Imagine two owners of HP, one has a voltage of 200 volts, the other has 240 volts. If you turn it on in time, then the first bread will have a pale one, and the second one may burn ...
Panasonic's problem is associated with their "trick" - different proofing times depending on the ambient temperature. For some reason, the stove mistakenly thinks that now "poplar fluff, heat, July" and equalizes the temperature for an hour and a half instead of half an hour.

Hello everybody.

The bread maker baked for 2 years without any problems. And here it is not clear why she began to produce such a sad result? What is it? Flour? Yeast? Or is there a problem with the bread maker itself?

And what about the temperature outside the bread machine? How long does alignment take? Now it's such a borderline season that a bread maker can react to it.That is, it is not cold yet, so that the HP turns on heating during leveling and increases the proofing time automatically. But it is no longer warm enough for HP to cope in 3 hours. You can try to "play" with the temperature sensor with something from the freezer. Or manually increase the proofing time. This is no longer an automatic HP, but "dancing with a tambourine", but in order to determine the cause of failures, you can dance.

here with a thermal sensor, I would not recommend "playing"

The temperature outside is comfortable for living. Your home - your own heating. But I won't say exactly in degrees. However, she did not give out such a result yesterday, it's just that in the last few months I got lazy and pushed back the process of baking bread a little - I bake 1-2 rolls a week. At first I thought I had mixed it up in the recipe (although in 2 years of use the bookmark had reached automaticity), then I thought about the components. Yesterday I took another flour and yeast - the result is the same .. Today, if I have time, I will look at the kneading / displaying process and take a picture ...

I will of course see what happened to the bun. But I am sure that the dough does not rise - the rise mode does not work. Does this thermal sensor fail and only replacement helps or can it be cleaned somehow? Yes, I did not think that Panasonic would let you down after working for 2 years

What is Lift Mode? In x / stove?
After kneading, the dough goes into the stage of rising (proofing), at this time the yeast begins to actively work - and the whole mechanism!
In this case, the optimum temperature for raising the dough should be about 28 * C, which is observed in the oven - and this can be measured by yourself by sticking a thermometer into the bucket. But now the atmosphere in the house is not such a cold atmosphere so that the dough does not rise on its own in a bowl on the table (including in a bucket of x / oven) - it should rise slowly, but especially if the yeast is of high quality!

If in doubt, check the activity of the yeast before placing it in the dough. How to check and activate the yeast? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.new.html#new

You can test baking bread differently. To knead the dough, all the dough proofing and baking in the oven - then it will be exactly clear at what stage there is a problem, and where exactly

here with a thermal sensor, I would not recommend "playing"

"Played" many and many times in this topic. No crime. We turn off the stove from the network for half an hour, then apply a piece of ice (or something lying around from the freezer) to the thermal sensor for a couple of minutes. Then we plug in the plug and just like that, on the "Main", we start. If the trick is successful, the stove will think that it was turned on somewhere on the pole and immediately turn on the heating element for a few seconds. This can be determined by the characteristic clicks of the relay and the heater will become barely warm. But the most important thing is that in this case the first batch will start half an hour after the start. And all the proofings are the longest. If the bread turns out to be normal, then everything is in order with the ingredients.

But the most important thing is that in this case the first batch will start half an hour after the start. And all the proofings are the longest. If the bread turns out to be normal, then everything is in order with the ingredients.

What's the trick? I already know that her first batch starts 30-40 minutes after turning on the program

"Played" many and many times in this topic. No crime.

Then this is the most suitable option for checking the temperature sensor. Moreover, it has already been tested more than once. I just do not know the range of operation of this temperature sensor. I assumed that somewhere in the range of +10 (according to common sense, bread is not baked on the street or in a barn). You can also try

What's the trick? I already know that her first batch starts 30-40 minutes after turning on the program

Are we definitely talking about Panasonic? What is written about this in the instructions? Temperature equalization 30-90 minutes depending on the ambient temperature.