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

The only problem that I have is the aroma that fills the whole apartment, and we bake bread in the evenings so that we can get it out of the stove and go to bed. How hard it is to fall asleep when there is such a smell!

This is for sure, and I want to sleep and eat, everything inside already reduces

for a week I bake bread with fresh yeast, the difference with dry yeast is striking. Thanks a lot to everyone for the tips!

I also felt this difference very strongly: after bread with dry yeast, I was very thirsty and my stomach was somehow heavy. The bread was delicious, but not at all the same as with pressed yeast.

[Rinochka]

Rinochka, I ask you as a professional for advice .. look here, please ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89067.0.. I will bake, YASNODELO, in my 2501 ...

I would try starting with 9-10 grams of live yeast.

yes, I was already rushing about ... first I wrote myself 12, then I turned it down by 8 ... and in the end I will leave 10 ...

I bought myself a new toy, I join the ranks.
However, yesterday, foolishly, the first pancake was lumpy: the bread was not baked inside. Well, okay, I already understood the mistake, I will correct it. But at the same time, with the medium crust exposed, the crown turned out to be pale (the sides are normal). Where to fix it? Flour or yeast?

study the theoretical minimum first. We read the first message of this topic, follow the active links there.

We bake plain wheat bread on the main program.

The top of the bread will be lighter than the sides in any case - there is no heating on top.

But at the same time, with the middle crust exposed, the crown turned out to be pale (the sides are normal). Where to fix it? Flour or yeast?

I, too, had a pale top on the first bread. The next bread turned out to be much better, of course, I began to put more sugar than according to the recipe (I am not sweet). But somewhere I have already read that the first bread of the new HP turns out pale, and then nothing is baked.

you can still replace some of the water with milk - it also gives color

you can also replace some of the water with milk - it also gives color

Thank you, I'll take that into account too. Apparently it was because of the milk that the cap of my bread was baked better, today it baked in water - it is pale again. By the way, what kind of bread turned out ... delicious, soft, soft, I cut it, and it shrinks under the knife.
How am I starting to like all this? I have already forgotten when I last watched TV, now my friends are HP and a camera

How am I starting to like all this? I have already forgotten when I last watched TV, now my friends are HP and a camera

And the very moment is when you go to take out the bread from the HP. You open the lid and ... the first glance inside, and there is just AH!

[Mona1]

That's for sure, you start to feel like a magician.
Thank you all for your advice and help. Special thanks to Mona1, if not for her, I would have baked bread with dry yeast and would have been indignant at HP.

oh, how difficult everything is ..... but I want to eat ..... but I don’t understand to take out the scapula or what?

oh, how complicated everything is ..... but I want to eat ..... but I don’t understand to take out the scapula or what?

Why is that? Or did I not understand something? The scapula most often (the vast majority of cases) remains in the bucket after shaking out the finished bread.

oh, how complicated everything is ..... but I want to eat ..... but I don’t understand to take out the scapula or what?

If you mean after kneading, then do not remove. Because the program includes crumbling bread, and then the spatula will turn the dough a little more.

oh, how complicated everything is ..... but I want to eat ..... but I don’t understand to take out the scapula or what?

remove the stirrer during the test phase? do not!

And after baking, we shake the bread out of the bucket not immediately, but after a while, when the bucket cools down to the "grip" temperature, that is, you can take it with your bare hands. Then the mixer will jump out of the bread by itself, it will remain on the shaft of the bucket. Put the bread on a wire rack for final cooling.

I ask you to give a reference (I didn’t catch my eye, but I couldn’t read the whole topic yet), where the 2501 modes are described in stages by the minute. Interested in "French", namely - when it will be possible to pull out the scapula, do not want the hole to remain, or is it better not to do this? ...

And sho all this hole is so annoying, well, do not look at the loaf from the bottom, I beg you. And there will be no worries ...
Well, it does not affect the palatability in any way.

And sho all this hole is so annoying, well, do not look at the loaf from the bottom, I beg you. And there will be no worries ...
Well, it does not affect the palatability in any way.

How I like to say "All the beauty - before the first acquaintance with the knife"

And sho all this hole is so annoying, well, do not look at the loaf from the bottom, I beg you. And there will be no worries ...
Well, it does not affect the palatability in any way.

And I always look ... through this hole the aroma of freshly baked bread is especially felt !!!

And I always look ... through this hole the aroma of freshly baked bread is especially felt !!!

Oh, Hole! So romantic...

Help with advice, today they brought HP SD2502BXE, one of the main conditions for the purchase was the preparation of dough on dumplings, but as I understand it, I got the European model (there is no instruction in Russian, etc., and the program is as on the first page of this forum - without the 19th program " Pelmeni "). The question is whether it is possible to cook dumplings dough on the "pizza" program, kneading in about the same time (10 - 18 minutes) as on the "dumplings" program (20 minutes), or return the money and purchase a model for the CIS ???? By the way, if you buy a model for the CIS, what should be the index instead of BXE ???

Help with advice, today they brought HP SD2502BXE, one of the main conditions for the purchase was the preparation of dough on dumplings, but as I understand it, I got the European model (there is no instruction in Russian, etc., and the program is as on the first page of this forum - without the 19th program " Pelmeni "). The question is whether it is possible to cook dumplings dough on the "pizza" program, kneading in about the same time (10 - 18 minutes) as on the "dumplings" program (20 minutes), or return the money and purchase a model for the CIS ???? By the way, if you buy a model for the CIS, what should be the index instead of BXE ???

No, you look, there in the table of modes - in Pizza - 2 kneads and 2 rises between them, during which the shades warm the dough. And on Pelmeni - just kneading without interruption. Probably calculated in Pelmeni for non-yeast dough.
I remember that someone wrote that in your stove instead of Pelmeni there is some other mode, which Panas CIS-shny does not have. Maybe it's the same thing?

The zip code should be BTS.
And so everything answered you correctly.
The modes are similar, with the only difference that the "pelmeni" lasts only 20 minutes and there is one batch, without interruption. And on the pizza there are two batches, with a rest in the middle of the program.
You can start "pizza" when the first batch is over, turn off the program, and turn on the pizza again for a few minutes. So much for the "pelmeni".

By the way, I would not change the stove.
But you have Italian bread and brioche, sort of. But we don't. And in general, you have more modes.

You can start "pizza" when the first batch is over, turn off the program, and turn on the pizza again for a few minutes. So much for the "pelmeni".

Just turn off the program, not the HP, that is, you need to press STOP, and not unplug it. Because Panasonic has a memory in case of an unexpected power outage in the house (or your disconnection from the network in this case). And like - for 13 minutes or something, or 15, I don't remember. That is, if you, for example, turn it on after 10 minutes, then the HP will continue the program from the point at which you unplugged it. And pressing STOP completely interrupts the program.

The only thing that seemed to me that the scapula does not exactly knead the same for Pizza and Pelmeni. That is, at different speeds, stops, in different ways, this dough rolls over, so to speak. And if you took the stove with the main purpose of making dough for dumplings, then I would change. But if you are more tuned in to baking, then I will support Deep, it is better to leave it.
By the way, I also mostly took HP for kneading dough for dumplings and dumplings. But when I saw the first ruddy bread, I was so delighted that I could not stop and kept baking and baking. And the dough on dumplings for six months of owning the stove was kneaded five times. You can also push Stop 5 times for such a thing.

HP SD2502BXE, one of the main purchase conditions was the preparation of dough for dumplings, but as I understand it, I got the European model (there is no instruction in Russian, etc., and the program as on the first page of this forum - without the 19th program "Pelmeni").

So the BTS and BXE models still differ in programs (at least partially) ...

So the BTS and BXE models still differ in programs (at least partially) ...

Of course they are. Here is a table of modes of the European version of Panasonic (although this is for 2501, but it has the same modes as 2502):



Three more "bread" programs - sandwich, brioche, Italian. We don't have them.
They have no dumplings. Instead of dumplings - brioche dough. )

Dear members of the forum, is no one going to make dough for dumplings by accident today ??? Now, if someone tried to make it in the "pizza" program. That is, mix the first 18 minutes and press the "Stop" button. Check if it is. HP bought as a gift to granny, who often pampers us with dumplings. If the dough is one to one, I will leave it, if not, I will demand either a refund or an exchange for a "Russian-speaking" one. Thank you.

[Vermins]

Vermins, well, know, did you see a European? HOOOOOOCHOOOOOOOO!

The question is, how STEP dough should the oven knead. But ... if you knead such a dough, as it MUST already be (like noodles, that is, cool), then the stove will not be good from this (by the way, it will not be good, even if you knead on the "dumplings" mode, I with such a test I "drove" my 255yu, I had to reanimate - change the capacitor; once again, a huge THANK YOU to the gentlemen who gave good advice). And if you decide that the dough is kneaded to a moderately elastic kolobok and stir with your hands to a cool state, then the stove will cope with a bang in the "pizza" mode. In any case, the stove will do more than 2/3 of the work.

For me, it was not the hole that was the main thing ...
I want to duplicate my question about the layout of the modes in time (as Admin has it scheduled for her Hitachi), is there such information somewhere?

I didn't understand what you want. The 1213-page manual isn't what you need?

The instructions contain parameters with a large "run-up", or I have not yet understood something ... Maybe the time depends on some external parameters and it is impossible to know in advance?

Well, yes, the time, for example, of temperature equalization depends on the temperature of the food, the temperature of the room, and only then everything else.

This means that you can only navigate by the scoreboard, which stage is going on.
I only baked 2 loaves so far, both times quite successfully, and the bread maker did everything herself (of course, I admired the bun, but did not add anything), and now I just want to "interfere" with the process, so the question arose - when. ..

What do you mean by the word intervene and why?

I bought form L 7, having read about non-standard forms, now I want to bake a loaf in it, here ...
Okay, I'll try using the technology described in "Nonstandard Forms" ...

Well done! Once you try, you will like it ... So you will bake in it. I can't stop now. No holes are needed and the bread shape is familiar and baked better. A lot of advantages.

I will add on my own - your own bread-maker's bucket will be a "young long-liver", because in it you will only knead the dough and make the first proofing.

This is the bread! all loaves - bread! Tall, beautiful, with proper porosity and without the obsessive yeast aroma that is present when baked goods are made with dry yeast (although this may be my personal glitch)!

And I read here on the site that, on the contrary, there is no specific yeast smell in dry yeast. THEREFORE I PULL WITH THE TRANSITION TO PRESSED YEAST. Although I SOMETIMES also hear this yeast smell when using dry. I don’t understand if these are our passions or not, but what does science say?

[Valeria 12]

Valeria 12, and you, as an expert, set the experience, try to bake two or three loaves of bread with fresh yeast. See the difference and decide for yourself whether this bread suits you or not. You just need to use really good and fresh yeast. Different yeast gave different results for me. The most beloved Swedish royal ones, they always have excellent bread with them. And the girls on the forum wrote that they specially unite for the purchase of kilogram French yeast, which goes to bakeries. And all due to the fact that their quality is much superior to those found in retail.

My question is, who used program 10? What kind of bread was baked on this program if there was no spelled? Or is this program resting?

[one manufacturer]

And I read here on the site that, on the contrary, there is no specific yeast smell in dry yeast. THEREFORE I PULL WITH THE TRANSITION TO PRESSED YEAST. Although I SOMETIMES also hear this yeast smell when using dry. I don’t understand if these are our passions or not, but what does science say?

Yeast to yeast - strife. I fully admit that even fresh yeast may have an unpleasant odor and low lifting power if it is of poor quality.
In addition, their shelf life is much shorter, and the storage conditions are stricter, so it's no surprise that someone fell victim to their unpleasant smell.
Sometimes you can still find recommendations about freezing and defrosting fresh yeast, and this is also a step towards a sharp decrease in their quality. Yeast should not be stored below freezing. Optimally from 0 to +5 and no more than a month.

And if you compare dry and compressed yeast one manufacturer, which were stored in appropriate conditions, then most of the reviews will be in favor of pressed ones. The difference is obvious - like between whole milk and powdered milk.

[Valeria]

Valeriaif you come across, try the Kryvyi Rih pressed yeast (you can buy it in ATB stores if you have such stores). It looks like Kryvyi Rig LUXURY (red-yellow pack), they turn out great pastries!

Hello, dear forum users! I don’t have a stove yet, an intensive study of Ineta came to the conclusion that I wanted a Panasonic, now there was a choice between the 2501 and 2502 model, this is the question I won over after reading this topic: if I put bread on the timer in the evening so that it was ready by the morning, how in this case to use pressed yeast (they will start to ferment, what is my timer for them), will this not affect the quality? Or can only dry yeast be used in this case? The fact is that at the moment there is an action in our stores: the 2502 model costs 2,000 rubles. cheaper than 2501 models (respectively 7000 rubles and 9000 rubles). Mom used to bake bread with simple yeast, there was no dry then, I remember this breathtaking smell and taste, I would like everything as tasty (while reading the forum, I choked with saliva). But overpay 2000 rubles. for the lack of a dispenser for yeast, if the point?

The ovens 2501 and 2502 are almost exactly the same, differing only in the presence of a yeast dispenser and color. Therefore, it makes no difference in what to put bread on live yeast. If you put the bread in the evening, then keep in mind that the baking cycle lasts 4 hours, then it takes another 2 hours for the bread to cool (ripen) so that it can be cut and eaten. It is not necessary to adjust the time on the timer so that the bread baking ends at 7 o'clock in the morning, otherwise you will have to wait.I put the bread on mostly in the evening, if I wake up in the middle of the night, I take it out of the oven and put it on the wire rack, if I don't get up at night, I will do it in the morning, and even if it is slightly damp on the bottom, then while I wash, it dries up , and no big deal. So, bet overnight, you can do it without a timer. And if it's on a timer, then, as they write here on the forum, crush yeast to the bottom of the bucket, then flour, and only then on top of the liquid, and it does not come into contact with the yeast, the process does not go. This is my opinion, because I did not work with such yeast, we do not have them on sale, alas ... I have had a bread machine 2502 since December, I am very pleased with it. Good luck to you!

trada, thanks, just for the lightning fast answer! It confuses me that I remember how my mother started this yeast right away with liquid, it turned out to be such a liquid substance, she still insisted on mine for a while, well, then everything was mixed with flour later. The fact that you can just crumble them down to flour, I did not even expect. If such an option exists, then everything is great. And we have no problems with yeast, the city has its own yeast plant, but the truth is, it is almost impossible to find yeast from other manufacturers, so there is nothing to compare their quality with.

How to use and start bread in a bread maker with live yeast can be read on this forum in recipes. And your mother started the dough first, and then on this basis, the dough for bread. There are such recipes here too. So read, study, and you will be happy! :)

Thank you so much! And I study the forum intensively, so many interesting things!

Hello, dear forum users! I don’t have a stove yet, an intensive study of the Internet came to the conclusion that I wanted a Panasonic, now there was a choice between the 2501 and 2502 model, this is the question that won me over after reading this topic: if you put bread on the timer in the evening so that it was ready by the morning, how in this case to use pressed yeast (they will start to ferment, what is my timer for them), will this not affect the quality? Or can only dry yeast be used in this case?

If the yeast is fresh, it is best to add it on top of the sweetened water, especially on a timer. They will begin to "play" just by the time of baking. And dry fast-acting ones, as according to the instructions, to the bottom of the HP.

Sometimes you can still find recommendations about freezing and defrosting fresh yeast, and this is also a step towards a sharp decrease in their quality. Yeast should not be stored below freezing. Optimally from 0 to +5 and no more than a month.

Strange, but I keep the yeast in the freezer for more than a month and there is no sharp decrease in quality.

Strange, but I keep the yeast in the freezer for more than a month and there is no sharp decrease in quality.

Similarly

[deep]

Strange, but I keep the yeast in the freezer for more than a month and there is no sharp decrease in quality.

Nothing strange, the yeast tolerates sub-zero temperatures, falling into suspended animation. And when thawing, most of the cells are restored, but repeated freezing of the yeast finally kills. Therefore, yeast producers do not recommend freezing temperatures for storage (see packaging)
Therefore, if you bought even a slightly frozen package of yeast, or if it is stored at a temperature slightly below zero, this will certainly affect the quality. If you expose yeast deep freeze only one day, then the quality of such yeast after defrosting will be quite satisfactory.

Hurrah. Today I gave myself a SD2502 bread maker for my birthday. I dreamed for a long time. I read the entire forum.

[vjachek]

vjachek , congratulations on buying a good stove! Welcome to the big friendly family of bakers!

[vjachek]

vjachek, happy birthday!
You have chosen a wonderful gift! Let it please you with delicious bread!

vjachek, happy BIRTHDAY! Indeed, this is a great gift. I also made myself a gift for DR in the month of December. And now I rejoice and admire this gift almost every day. What I wish you too! 2502 great bakery!

Hurrah.Today I gave myself a SD2502 bread maker for my birthday. I dreamed for a long time. I read the entire forum.

Congratulations! Bake for the joy of yourself and your loved ones!
Girls, how many worthy men we have here, will soon take everything into their own hands, take our favorite devices from us and how they will start to create!

Thank you all for your congratulations. I'm trying to make bread, but so far the result is average. The bread tastes good but the roof falls through. Although I do everything according to a recipe from a bread machine.