Bread doesn't work in Panasonic

[Vasko]

Vasko, my opinion is that it is necessary to reduce the amount of water. Flour has saturated itself with moisture. This is evidenced by 2 facts: 1) flour was not mixed in the corner (which means that the spatula was squelching in a slurry of water and flour), 2) the bread did rise, but the roof is flat and collapsed. If there were 30 ml (approximately) less water, then even without heating the dome of the bread would turn out to be convex.
Flour could remain unmixed in the dough even with a lack of water, but in this case the bread would have the shape of a bun

Oca, so the water is strictly according to the recipe for 2 years now, by the way, I have been baking a small loaf all the time ... in the evening I will check the yeast for activity and try again with tracking / photographing the stages for the judgment of professionals

I was surprised when a similar result appeared after a year of using HP. Moreover, 3 loaves in a row did not work out so dramatically - instead of 14-16 cm, a maximum of 10 cm in height. In general, according to observations of the amount of water for obtaining normal bread with a convex and not torn roof, it turns out as follows: in the rainy autumn period, before the heating is turned on, 260 ml per 400 g of flour (Tikhoretskaya VS flour), during the heating season - 290-300 ml, in April, when the batteries are cold, but it's cool outside - 270 ml, in summer, in hot weather, up to 310 ml. Now flour of the new harvest and humidity in the house is 75-80%, I pour no more than 270 ml (for kneading in HP) and no more than 250 for kneading in a combine. It is impossible to bake all year on the same numbers

[Vasko]

Vasko, my opinion is that it is necessary to reduce the amount of water.

Wasp, I think you're right. Only in my case it is not necessary to reduce the amount of water, but to add the amount of flour. I don’t remember / I don’t know how I measured it like this a few months ago with a scale, but in the end I put 560-580 ml of flour. Apparently when the old stocks of flour ran out and another flour with a different ratio of ml-gram went and such a disgusting result went. Now I weighed the flour with scales, and as a result I put 400 grams of flour - 670 ml. Result in 3.5 hours ...

By the way, I checked the yeast - came up

1. We estimate, what could have changed at a time when the quality of bread deteriorated.
2. If there seemed to be no changes (the place did not change, the brand of flour has not changed, yeast did not change, etc.), then we begin to look for the reason.

Apparently when old stocks of flour ran out and another flour went with a different ratio of ml-gram and went such a disgusting result. Now I weighed the flour with scales, and as a result I put 400 grams of flour - 670 ml. Result in 3.5 hours ...

By the way, I checked the yeast - came up

Another trifle - is the oven clean inside, or rather, the place of the temperature sensor. A couple of times I had a lot of flour sprayed on, and I was too lazy to wipe it - the adventures began with the duration of "temperature equalization".

until the end of the program 1.5 hours. In the process of ascent, I heard the relay click - apparently, the shadows turn on for a short time. I also noticed that at the 1-30 mark, the bread maker stirred the dough with a spatula several times. Should it be so?

yes, about half an hour before baking (on the main program), the last deboning takes place. It is necessary for wheat bread.

Here I read that many people change the temperature equalization time on the program, but for me all year round on each program it is the same. For example, on the first - 30 minutes, on the seventh (Rye) - 45 minutes. and so on and never changes. I think it's okay? Or how?
And the last exercise on 1 program is always with me if the time on the display is 1 hour. 40min.

Hooray everything worked out. In vain I sinned on a bread maker, I need to get the scales more often

[Vasko]

Vasko, perfectly!

Here I read that many people change the temperature equalization time on the program, but for me all year round on each program it is the same.For example, on the first - 30 minutes, on the seventh (Rye) - 45 minutes. and so on and never changes. I think it's okay? Or how?
And the last exercise on 1 program is always with me if the time on the display is 1 hour. 40min.

That's right, it happens to me too. Only I have a 255th model and the time is slightly different. On the main program, kneading begins either 25 minutes from the Start or exactly one hour later. And it never happens that these numbers change.

[Vasko]

need to get the scales more often

I think you can't do without weights. Since I got a bread machine - always only with scales. It happens, of course, that sometimes you have to add flour (well, sooo rarely). It seems to me that when everything is according to the recipe (with weights) and with good yeast, the result will always be positive.
Vasko, I am very glad for you that everything worked out and the stove is working properly.

Tell me plz! On prescription. The very first recipe in the instruction "Plain white bread" introduces the amount of yeast into doubt. It says that you need 1 tsp of yeast for regular baking and 2 tsp of yeast for accelerated baking, should this be considered as either one or the other, or is it necessary to summarize this yeast? Not too much for 400 grams of flour?

[1 tsp yeast]

Tell me plz! On prescription. The very first recipe in the instruction "Plain white bread" introduces the amount of yeast into doubt. It says what is needed 1 tsp yeast for regular baking and 2 tsp yeast for accelerated, should this be counted as either these or those, or should this yeast be summed up? Not too much for 400 grams of flour?

That's right: 1 tsp - checked. There is no need to summarize. Good luck and delicious bread. The bread will be excellent.

Thanks for the answer! Rescued! Maybe this typo error should be entered somewhere in the annals of the forum? So that novice bakers are not embarrassed, and do not blame good technique for incomprehensible instructions.

Thanks for the answer! Rescued! Maybe this typo error should be entered somewhere in the annals of the forum? So that novice bakers are not embarrassed, and do not blame good technique for incomprehensible instructions.

This is not a "typo" error, everything is written correctly. The note below reads: "Yeast -B: for normal baking. Yeast -R: for quick baking". That is, for quick baking, put the amount corresponding to the yeast R, for the usual one - the amount corresponding to the yeast B. And Panasonic is really good!

Bread maker Panasonic. I bought it a couple of months ago. We always got a beautiful and baked bread according to the main recipe from the instructions, and the last three times the bread comes out delicious, but: girl_cray: the top crust cracks in several places. What's the matter? Help with advice, please.

Most likely, the flour-water balance is disturbed.

Probably switched to new flour or yeast? So it bursts, or maybe the old flour is damp, saturated with moisture.

Probably switched to new flour or yeast? So it bursts, or maybe the old flour is damp, saturated with moisture.

The yeast and flour are the same, I put everything strictly according to the recipe and with weights, but I think that maybe the flour has picked up moisture, we have high humidity here in England. But I remembered that I opened a new bag of flour and immediately began to bake, but the crust also cracked.

If the flour is in a paper bag, then in general it does not matter if it is closed or not, if it stands for a long time, it will still be saturated with moisture. I don’t know about yours in England, but in Russia the manufacturer writes on the package, in the column weight, for example, 1000 gr, + - 5%, These 5% are just for fluctuations in humidity, from 1000 gr, 5% is an extra 50 ml of water, or an extra 25 ml for a large loaf in a bread maker. maybe just the new flour turned out to be unsuccessful, maybe adding baking powder to the flour will fix the problem? Or, as an option, the yeast became of the wrong system, for example, an open sachet was held for a long time, several hours, at room temperature, and not immediately in the refrigerator.

Oh, if you would often visit the section "Bread is the head of everything" and were interested in information collected especially for you over the years of the forum:
- Basics of kneading and baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
- Ingredients and accessories for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

[TTTTTTT]

If the crust cracks, it is usually just a lack of liquid.

TTTTTTT, take a look at the first page of the topic, there is a multi-colored message to beginners, which contains all the necessary links. Read about the flour / liquid balance ("kolobok rule"), try to track the batch.

Admin,

[GEORGE]

Or, alternatively, the yeast became the wrong system

Oh, how right you are GEORGE! I went to "admire" the yeast, because I remembered that last time I had bought the yeast not in a sachet, but in a jar.
And on the jar in small-small print it is attributed that it is not recommended to use it in bread makers. Here is such a prendiebel! You must read everything carefully!
But I'm glad it's not about the bread maker, about my carelessness.
Thank you!

Today I saw the title of this section for the first time, shocked! My Panasik 2502 was falling from the high kitchen table, poor one, the cats did their best, but it still bakes just fine! When I found this forum, my bread became unusually tasty, and before that it was just delicious, everything always turned out according to the recipes from the instructions!

BRECK!

BRECK!

Hello everyone.
A month ago I bought a Panasonic SD-ZB2502. Everything is fine, wheat on the main 01 program rises with a bang. French wheat and wheat-rye on the 08 program also rises and bakes very well. But the custard did not rise on program 07, remained even, although it was baked well. But the wheat-rye with bran on the 08 program has already failed for the second time and was poorly baked, inside it stuck together and the edges with flour. What can be wrong? The ingredients are strictly according to the recipe from the instructions. Is there a recipe error in the instructions? Could it be the rye bran?

[remove]

What can be wrong? The ingredients are strictly according to the recipe from the instructions. Is there a recipe error in the instructions?

Hello, remove .
I do not know how in the new models, but in the instructions for my 257 it is written that if the bread according to the recipe from the instructions turned out the same as in your photo (I write in my own words, without being tied to the text of the instructions), then first reduce the amount of water by 10 20 ml, and then look at the result.

Looking at the photo of your bread, such a technique is very asking. You can safely reduce the amount of water by at least 20 ml, or even 30 ml.

Thanks for the answer. I think the truth is yours
Because on 01 "main program" they want 400 grams of wheat flour and 260 ml of water. On 08 program "French" they also want 400 grams of flour and 280 ml of water. But on 07 "rye with bran" they want 225 gr of wheat + 200 gr. rye flour = 425 g total, but they want 430 ml of water.
It is also interesting that the 01 program lasts 4 hours, the 08 program lasts 6 hours, and the ill-fated 07 only 3 hours 30 minutes

You are welcome .
Wow, 430 ml of water. They probably have some kind of super bran that drinks a lot of water. For 225 g of wheat + 200 g of rye, I would pour 300 g of water.

But, if you write that the recipe is called "rye with bran", then there are also bran in the recipe, and they also need water. How much bran do you suggest to put?

Wheat flour - 225 gr.
Rye flour - 200 gr.
Rye bran - 3 tbsp. l.
Sugar - 1.5 tbsp. l
Salt - 1.5 tbsp l
Powdered milk 2 tbsp. l
Water 430 ml.
Dry yeast 2 tsp

What's interesting ... at 01 and 08 yeast program 1 tsp, and then already 2 tsp. want

They want 2 tsp. because rye flour rises harder and plus the bran. I would, of course, put 1.5 tsp.
If I put bran in bread, but add 10 ml of water to each measuring tablespoon.

I don't add water to milk powder.

In general, it turns out according to your recipe, I would pour 330 ml of water. From this amount, I still understand that you can subtract 10-20-30 ml of water, according to the instructions. And from 430 it is very cool.

By the way, it turns out that my proportions for exactly 100 ml of water do not match the recipe. Maybe it's a typo. Now I don't want to look for instructions for my stove to see what they write in such a recipe.

This recipe requires 330 ml of water, I read somewhere that this is the only typo, I immediately corrected it myself.

They want 2 tsp. because rye flour rises harder and plus the bran.

Oops ... I'm sorry, when I made custard bread, there was also 2 tsp yeast, 225 g of wheat and 325 g of rye
I just looked at the French recipe with rye flour .... there wheat flour is 350 g, and rye is only 50 g, and therefore they want 1 tsp. yeast.

In general, it turns out according to your recipe, I would pour 330 ml of water. From this amount, I still understand that you can subtract 10-20-30 ml of water, according to the instructions. And from 430 it is very cool.

Next time I will try to pour 330 ml on your advice. water. I will unsubscribe what happens

[remove]

I would pour 330 ml of water.

Next time I will try to pour 330 ml on your advice. water. I will unsubscribe what happens

This recipe requires 330 ml of water, I read somewhere that this is the only typo, I immediately corrected it myself.

remove, oh, you see, it turns out to be a typo! And here we are looking for reasons. It's a pity that you didn't know before that there was a typo in the instructions. Well, nothing, with experience, you will, looking at the recipe, instantly determine what needs to be corrected.

Write how you will bake bread next time.

This recipe requires 330 ml of water, I read somewhere that this is the only typo, I immediately corrected it myself.

Well, I just thought that there was a typo, because the bread maker mainly bakes according to recipes from the instructions
Not like the previous Bork. Bread was rarely produced there. We tried everything.

Do not laugh, it was on this forum about the instruction to 2502, ave. 7, bread with bran, I don’t read any other bread.

[See HERE]

On the first page of the topic, there is a paragraph in the colored message indicating the presence of a typo.

Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE

This time I added 330 ml of water and still the bread failed and the same all stuck together

This time I added 330 ml of water and still the bread failed and the same all stuck together

The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

And just in general, we read more theory of baking, Rina has already given links to this subject on the first page of the topic

I have been baking bread for several years and each time I come to the conclusion that without knowledge and understanding rules for the formation of a kolobok in any way.
I bought SUCH flour now .... All my well-established recipes, according to which I have been baking for years without looking at me. I measured everything clearly, weighed it, and in a bucket the dry crumbs are kneaded, there is not enough liquid! I sit, like a student, over a bucket and add liquid, form a bun. It's difficult, of course, for beginners, not everyone wants to go to elementary school, and if you follow strictly the recipe, such breakdowns happen.

[Taia]

Taia, in your case, perhaps the flour turned out to be too dry, dried out somewhere.
Speak correctly, in this case you need to control the kneading of the dough, for the balance of flour / liquid

Just about ... a real case from the life of an experienced baker. And how many times are newcomers told that they may not know about the bun! Like, I fell asleep / filled everything according to the recipe, closed the lid and voila !, get great bread at the exit! But it's good if you have a store nearby that sells normal STANDARD products! And you have to explain that the conditions are different, the food is different, the weather is different, the phase of the moon and that "walks" ... and that KNOWLEDGE IS NOT TO BE CARRIED OUT!

But I don’t look ... However, I take flour in "Lenta".

[Taia]

Taia There are exceptions, I have been baking for 5 years now, using flour first from St. Petersburg factories, Moscow ones, mainly on Tverskaya. I don’t look behind the kolobok, I don’t see any problems. True, when I buy flour, I look at the production time and don’t buy it in markets and small shops where there is no "traffic" of the goods.

Oh, Sash, do not renounce ... I also bought flour for a long time from the same well-proven manufacturer. Believe it or not, all of a sudden the bread went pale and damp ... it began to sin on the stove. After all, the manufacturer is the same! Thanks to Tanya-Admin, she reminded that the problem can be precisely with flour. I double-checked - she, darling, gives such an effect! So much for a proven manufacturer! And I buy flour, too, where it is not stale. I just got into such a party.

It would seem that I do the batch with my eyes closed, I already know everything, no problem! AN NO !!!!

Here, see what can happen completely by accident, when the balls for the rollers in the head went out of the blue, even created a special topic #

Dear ones, do not renounce! This can happen to any of us!
Learn to follow the test, learn - very useful!

Sometimes it is impossible to follow, because either I put it on at night, or vice versa in the morning and go to work.

Tell me, who tried the recipe for rye bread with malt? The recipe contains 2 tablespoons of honey, can you replace it with sand?
There are also 2 tablespoons of coriander. Is it powder or seeds? And where to add - to the dough or to the dispenser?
I would like to add seeds and caraway seeds. I just don't know when to add it .... The very beginning to the dough, or when the bun is ready to open the lid and sprinkle the top? please reply