Panasonic SD-2500, SD-2501, SD-2502 (2)

And my mom's bowels slowly stopped hurting, mmm. They even wanted to do the operation. But it was canceled. They began to analyze what is the reason. Nothing else has changed in the diet, only for the last 4 months, since the baking of bread in KhP, the store has not bought it. And he bakes bread - only with pressed yeast. And in the store, bread is on dry. But, of course, in the store they also stuff all kinds of harmful improvers. Maybe this is the reason, or maybe it's all yeast.

I want to learn how to bake bread without yeast at all, they say they are very harmful, especially of our production, and it doesn't matter whether it is dry or pressed.

This is another near-scientific beleberd from the Internet What they say yeast is different Yeast is the same !!!
What's in my pack, what's in your sourdough, and what appeared there out of thin air, what's on grapes, what's in your intestines, I'm sorry. Without them, a person dies very quickly and painfully.

And in the store, bread is on dry. But, of course, in the store they also stuff all kinds of harmful improvers.

Another delusion! Dry yeast, like chemical additives, is very expensive for a bakery! Compressed yeast is used, to a minimum, the rest is sourdough. Flour of the lowest quality, it is cheaper. Sugar, at a minimum, is expensive. They save on oil, for lubricating forms, use rapeseed and palm

[Rina]

Everything worked out! The smell is still different, richer and more teasing. I had to take a "pill" from an irresistible desire to gobble up a slice of freshly baked hot bread (half a liter of milk with a cupcake). It helped, but did not get rid of the vision. Before the eyes of a crust of fresh, warm bread, spread with butter, on top there are two circles of sausage and on top of ketchup ... no, I swear to God! But, to the point.


The roof was blown off a little. There was enough liquid (350 ml). So, 11 gr. yeast - a bit too much.

The taste is different. You can't say tastier or not. Just different. Well, how to compare which tastes better: creamy ice cream or creme brulee? I love both. Thank you Rina, Creamy and Mona1 for support and advice!
In conclusion, about the dangers of yeast. I've read enough nonsense about it.
Who cares here is the link to the article "Yeast in bread - are they harmful to humans?"
Department of Microbiology of the State Research Institute of the Bakery Industry

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Congratulations on the new stage of baking!

Thank you, Mona1 and giraffe!

Well done, Vit! What a beautiful loaf of baked goods. I wish you success in the field of baking!

Wit, congratulations on the first bread with pressed yeast !!! Bread is a handsome man! Happy bread!

Thank you, Lagri and Creamy!

[Wit]

Another delusion! Dry yeast, like chemical additives, is very expensive for the bakery! Compressed yeast is used, to a minimum, the rest is sourdough.

I disagree, especially when you buy a weightless rubbery loaf, such bread is cooked quickly, the bakery can bake more cycles per day, I am sure that even taking into account that dry yeast is more expensive, it is more profitable. I will not support the starting dispute further, because it is impossible to prove anything in such situations, and this topic is not about yeast.

Wit, wonderful bread! And I look at the crumbs, very few. And ruddy, lovely sight!

I've been in the ranks of home bakers for a week, (although if you dig deeper,

then she made her first bread herself in about the 90s of the last century, from pressed yeast, white Canadian flour, and the recipe was taken in the book "Housekeeping" from 1957

), I have already baked seven loaves of bread, but so far I only bake with dry fast-acting yeast according to the main recipe. Here is the fifth bread in the "fast bread" mode

Then I hurried to cut it (I realized that I still need to let the bread cool, and not cut it, burning my hands)

I have already found which brand of yeast is not suitable for me, and which flour should not be used ...

[TV-lad]

I have been in the ranks of home bakers for a week, I have already baked seven breads, but so far I only bake with dry fast-acting yeast according to the main recipe. Here is the fifth bread in the "fast bread" mode

TV-lad, well done! Such successes in baking, bread is very beautiful and, it is clear that it is well baked ("fast bread"), and undoubtedly delicious. Successful breads for you in the future!

[Lagri]

Lagri, Thank you for your kind words
sometimes the bread has a poorly dyed roof, and the sides are normal ... but I did not take it in the photo ... could this be the result of exposure to an air conditioner? Although he does not blow directly towards HP, he still blows ... (all the time I bake on a medium crust and a small loaf)

sometimes the bread has a poorly dyed roof, and the sides are normal ... but I did not take it in the photo ... could this be the result of exposure to an air conditioner? Although he does not blow directly towards HP, he still blows ... (all the time I bake on a medium crust and a small loaf)

I think that this is because while the x / stove is new. For now, bake on a medium and dark crust, and over time, the light crust will be darker, at least that's how I had it, and I read about it on the forums. And, of course, I think it should be removed from the air conditioner. If I stand by the window in a draft, sometimes my bread is completely different. Find a cozy, quiet place on the stove, and you will have a good crust (why not try). Moreover, the ingredients affect the crust. And the last piece of bread looks great!

[Lagri]

Lagri, Thank you for your kind words
sometimes the bread has a poorly dyed roof, and the sides are normal ... but I did not take it in the photo ... could this be the result of exposure to an air conditioner? Although he does not blow directly towards HP, he still blows ... (all the time I bake on a medium crust and a small loaf)

The roof should be slightly lighter on the sides, on the sides there is a bucket red-hot with heating elements, and the heating elements - from below. And there is no bucket over the roof and far from the heating elements.
And the bread is very wonderful! Only not fast mode is more useful. If there is no tension over time, then it is better to use the Main oven. And on Pressed yeast. And you can replace a third or half of the water with sour milk. And .... And there is so much new, interesting and exciting for you. And each such And will be a new stage, let everything work out for you. In the meantime, the beginning is very good.

Lagri Hi Masha.

[Mona1]

Mona1, but I was bothering with the color of the roof ... indeed, the shadow is below ... not the oven ...
Yes, there is no tension over time, I just wanted to understand what kind of regime it is. And so the usual thing for 4 hours.
About the stages, thanks, we still have to figure it out and find out where pressed yeast is obtained in our city.

My son now works in a culinary bakery. So their bread is made with pressed yeast. And in the previous bakery, where he worked before, also pressed.

put the bread on pressed yeast for the first time, but the dough runs away as much as needed for a large loaf-XL &

If I bet on the main program, then no more than 10 grams.

so I put it

put the bread on pressed yeast for the first time, but the dough runs away as much as needed for a large loaf-XL &

On 100 g of flour, put 1.5-2 g of pressed yeast. I put on 500 g of flour 7-8 g (This is on plain white bread, not rich)

These are our pressed yeast 100gr, a pack is enough for me for more than ten loaves of bread. 5-7gr I grind with flour. And it only costs 8 RUBLES

Yes, yes, that's right, the cost of baking is cheaper, and the quality of baked goods is immeasurably better.

Yes, yes, that's right, the cost of baking is cheaper, and the quality of baked goods is immeasurably better.

Vit, Creamy, are you keeping secret, huh? And we are also interested.

They're about raw yeast, Tatyan. But if you do it on ripe dough, then it will come out of a 100-gram pack and 20 loaves. And our pack of 100 grams costs 6 rubles.Saving

[Wit]

What? Moreover, our Wit clever, good person, he is also a wonderful baker! Like this!

And he is also a very caring person! He was the first to respond when I just started yelling with the choice of a bread machine.

[Wit]

They're about raw yeast, Tatyan. But if you do it on ripe dough, then it will come out of a 100-gram pack and 20 loaves. And our pack of 100 grams costs 6 rubles. Saving

Yeah, right now I have a cake on a ripe dough, or rather, the dough on it is brewed in HP. The oven will be in a stone oven.

What? Moreover, our Wit clever, good person, he is also a wonderful baker! Like this!

Well, okay, well, think about it. And I can also have secrets with him. Here.

[Wit]

What? Moreover, our Wit clever, good person, he is also a wonderful baker! Like this!

I join, Creamy

But if you do it on ripe dough, then it will come out of a 100-gram pack and 20 loaves. And our pack of 100 grams costs 6 rubles. Saving

Great! And I didn’t think that I’m also saving. I thought only tasty and healthy

The oven will be in a stone oven.

Tanya, I read everything and I think to ask you about baking on a stone. What is it like?

I am 100 gr. I put it on a large roll and only now I discovered it !!!!

yeast !!

I am 100 gr. I put it on a large roll and only now I discovered it !!!!

If yeast, then now catch !!!

[Creamy]

I join, Creamy : DGood! And I didn’t think that I’m also saving. I thought only tasty and healthy

And I order a ceramic pizza dish to bake bread on it without parchment or foil, but right on top of it. And it costs 101 UAH + delivery. I thought - to order or not. I have a "stone" in the form of a clay pallet from a flower pot, but it was smeared with glue when buying it and we, although we cleaned it, do not risk putting dough on it directly. And if we buy this dish, then neither foil, nor parchment, nor oil will be needed. Yes, we will recoup these UAH 101 in a year. And then even the profit will go! This is not even an economy, this is a benefit!

And I order a ceramic pizza dish to bake bread on it without parchment or foil, but right on top of it.

And the better to bake bread on a stone in the oven than in a mold, for example, or in a frying pan. Is the taste better or is it baked in a special way?

If yeast, then now catch !!!

at first, the dough almost ran away, caught it in time, but the bread did not rise in the end, and so the bread tasted good, though a little sour taste

[Wit]

And my mom's bowels slowly stopped hurting, mmm. They even wanted to do the operation. But it was canceled. They began to analyze what is the reason. Nothing else has changed in the diet, only for the last 4 months, since the baking of bread in KhP, the store has not bought it. And he bakes bread - only with pressed yeast. And in the store, bread is on dry. But, of course, in the store they also stuff all kinds of harmful improvers. Maybe this is the reason, or maybe it's all yeast.

Two years ago I asked my father what he thinks has changed for him in two years - since the advent of the bread machine and homemade bread. The father replied very simply, "My heartburn has stopped."

======================
Wit, handsome bread turned out congratulations on the beginning of the era of pressed yeast
Master the dough option ... you will also rave with a slice of fresh bread
TV-lad, I join in the congratulations . You have wonderful bread.
mowgli, for wheat flour of pressed yeast you need 1.5-2 grams for every 100 g of flour. And the good ones should be taken to a minimum. I take 6-7-8 grams of yeast for 500 g of flour.
Waist70, I confirm. We have a 100-gram pack of Kryvyi Rig yeast costs 1.75 UAH. (equivalent to $ 0.2). If we neglect the depreciation of the bread machine and the cost of electricity, then at the cost of only food, a loaf of white wheat bread is significantly cheaper than a store one.

I am 100 gr. I put it on a large roll and only now I discovered it !!!!

mowgli, it was necessary to quickly take out the dough, divide into 15 parts and arrange in jars. For the next two weeks, it would be possible to bake only on such a dough, without adding yeast.

And I order a ceramic pizza dish to bake bread on it without parchment or foil, but right on top of it. And it costs 101 UAH + delivery.

but about this very dish is there something in the relevant topics? Write here, then I will either throw it into the desired topic, or leave it here (I am a bit voluntary)

About stones for baking and what can be used as such stones can be read in the branch
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.0

Here is this dish
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Here we have a large country and potters in bulk, and you will find fig ceramics of the necessary form and content. Sorry for being rude.

Well, now I am also a happy owner of a Panasonic sdzd 2502 bread machine! But the first impression was overshadowed by poor baking. The first time I baked "normal", the second time "egg" and both times the bread did not rise! The instructions for this model say that yeast must be put into the dispenser !!! I did just that, the result was a deplorable bread - a flat cake, unbaked, with a huge amount of flour at the bottom. Then I went online, and found that in the previous models, yeast is immediately put on the bottom, before the flour !!! Began to do so! Everything worked out, the bread turned out delicious !!! Has baked both "egg" and "French"! Please share your experience, who bakes bread on this model, put yeast in the dispenser?

Dry yeast - into the dispenser, pressed - to the bottom.

[Kukla]

Kukla, I also have a Panasonic SD-2502. I bought it on August 22 and now I have baked 5 loaves of bread in it, 2 of them rye. Each time I put dry yeast into the dispenser, as written in the instructions, the bread turned out super (there are photos on the previous pages). Every time I bake bread, I control the batch.

bread - flatbread, unbaked, with a huge amount of flour at the bottom.

I think the failures were not only and not so much because of the yeast. Large amount of flour at the bottom is a sign flour / liquid imbalance... Even in the absence of yeast, the dough should still be kneaded with a "kolobok".

So, we go to the beginning of the topic, we find in the first post active links to PSPECIAL ON BAKING BREAD IN HOMEMADE BREAD and RULE BOX, as well as all sorts of other usefulness.
We thoroughly study the MANUAL and the fairy tale about the KOLOBK.

And here is my yesterday's rye bread on kvass.



My husband liked the bread very much. But for our taste, the bread is a little sweet and, in my opinion, lacks sourness, very similar to Izmailovsky.
I think if you try to make it with sourdough and reduce the amount of sugar, it will be what you need, or maybe not ..., let's see
I also have this question for the experts: during the kneading process, when you have to add flour to the dough, it scatters it very much and part of it gets on the heating elements, and then burns. Maybe someone knows what secret so that she does not get dusty? Then everything is in flour

only one thing - add flour a little bit ... soon you will learn to add enough flour so that when you turn the mixer, it envelops the dough ball.

in the process of kneading, when you have to add flour to the dough, it scatters it very much and part of it falls on the heating elements, and then burns. Maybe someone knows what secret so that she does not get dusty? Then everything is in flour

Only cover with a rolled-up towel to make it easier to remove from the bucket and cover it again at the beginning of the batch. Because after 3 minutes, after kneading, the yeast dispenser will open and you need to have time to lower the lid for this time, removing the towel, of course. I do this and the bucket is covered until the bun is obtained, then even no scraps from the dough will get into the x / stove. When you get used to doing this, it will be very easy and pleasant because the inside of the bread maker is always clean. Good luck!

And I cut out a piece of cardboard to the size of a bucket, wrapped it in plastic and cover it. But I don't have a yeast dispenser, so it's easier for me.

And I cut out a piece of cardboard to the size of a bucket, wrapped it in plastic and cover it. But I don't have a yeast dispenser, so it's easier for me.

By the way, this is also a way out.I also need to make such a cap. Maybe it will be even more convenient. I wiped it after work and everything is OK.

And I cut out a piece of cardboard to the size of a bucket, wrapped it in plastic and cover it. But I don't have a yeast dispenser, so it's easier for me.

All ingenious is simple. It's great that brilliant people look at our light.

Well, now I am also a happy owner of a Panasonic sdzd 2502 bread machine! But the first impression was overshadowed by poor baking. The first time I baked "normal", the second time "egg" and both times the bread did not rise! The instructions for this model say that yeast must be put into the dispenser !!! I did just that, the result was a deplorable bread - a flat cake, unbaked, with a huge amount of flour at the bottom. Then I went online, and found that in the previous models, yeast is immediately put on the bottom, before the flour !!! Began to do so! Everything worked out, the bread turned out delicious !!! Has baked both "egg" and "French"! Please share your experience, who bakes bread on this model, put yeast in the dispenser?

Congratulations on purchasing an excellent stove!
Regarding yeast - what yeast do you put in the dispenser? Dry yeast differs in that some of them are added to flour, and some are diluted in water. For example, Saf-Levure should be added to a bucket and liquid on top, and then flour, but, for example, Saf-Moment should be put in a dispenser, they work great if fresh, of course :) I use both, and also different dry yeast, and knead the dough in different ways, everything works fine. I would also like to try raw, but, unfortunately, we do not sell them :( Good luck!

All ingenious is simple. It's great that brilliant people look at our light.

How nice it is to learn about your genius in the morning. Definitely, the day is charged for all the good. The boy was already so amused during the treatment, I hope it will be so until the end of the course.

Thank you all very much for your comments! Trada! I used saf-moment yeast. The first time I put the yeast in the bread dispenser did not work, the second time I put the saf-moment yeast, flour, salt, sugar, milk powder, butter, eggs, water on the bottom - the result exceeded expectations !!! As a "blonde" I am now thinking, still try it through a dispenser or it is better to bake it as it turns out))) Already baked 4 times, okay: yeast, flour, .... water upstairs and everything is ok! I'll post photos by the evening))))

[1.]

I'll put in my "5 kopecks" about yeast. She baked 3 breads on it. I tried the first one - I did not notice ANY difference (taste). Was a Frenchman in my opinion (I don't remember anymore ..) .. I haven't tried the last two, as I am sybaric

Here's the obvious difference:
1. The calorie content of pressed is less than that of dry ones. 2 tsp dry = 6-7 grams (by weight) .. the same amount and pressed we use ....
2. Price (!)... The saf-moment costs 11 reE for 11-12 (or 10) grams (who remembers exactly how many grams there are?) Or = 916.6 reE (per kg, assuming that there are 12 grams in a pack) ... at the same time I bought the pressed ones for 50 pE kg !!! Well, what do you want NOT A DIFFERENCE?? The cheapest dry yeast 10 grams can be bought for 8 re, and still, in the end, TOTAL = 800 re

In my opinion, Mona1, wrote that the bakery uses dry yeast ... NO !!!!! only pressed .. on dry they would go broke (see point 2 of this message)

Here is the usual bread on pressed yeast (their second use) "fast" mode



only the lid on the side burst ... not enough liquid?

and this is still "steaming" bread in a cut .. there was no time to wait ... did not have time to cool down .. the Uzbeks ate ...

bakeries use either pressed yeast or liquid yeast. But factory bread can be baked from flour of very low quality (the cost is reduced, stocks of just bad flour are liquidated), and "improvers" can be used in it, both to improve (or rather, to bring to a certain norm) the structure, and to accelerate the ripening of the dough ( enzymes).

And this baked a Frenchman on the night from Saturday to Sunday with the addition of oat bran ... for the third time on pressed (live) yeast ...
But I didn't succeed ... I'll just show you, and then I'll go to another topic (for discussion) ...


And this is the height of the bread compared to the usual-fast ...