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

[vjachek]

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!

That's for sure! Today I came home from work and was stunned: my husband returned before me, the oven had already finished the bread, he pulled it out, put it on the wire rack, and covered it with a towel, moreover, with the one that needed Well, he surprised me
vjachek Congratulations on a successful purchase and a Happy BIRTHDAY !!!

And I place there 330 ml. I put 290-300 water per 500 g of flour (mostly white recipe) And I reduce water almost everywhere. The roof is falling - this is such a signal - either put less water or more flour. You can control the kolobok for the first time at the stage of the second kneading and add a little bit if it sticks to your hands. Or just a little less when adding ingredients next time, reduce the liquid by 20-30 g. And see the result. And if the roof is cracking, then this, on the contrary, may mean that there is not enough water.

Laid milk bread. The gingerbread man will normally wait for the result.

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.

Can you hear the trademark of this French yeast?

Can you hear the trademark of this French yeast?

Yes, yes, I also do not mind knowing!

[Valeria]

Can you hear the trademark of this French yeast?

Valeria, You are from Ukraine, why do you need French yeast? Have you tried the oven with fresh Lviv yeast? Try it! I don't want anything else. This is a very high quality yeast.

[Valeria]

Valeria, You are from Ukraine, why do you need French yeast? Have you tried the oven with fresh Lviv yeast? Try it! I don't want anything else. This is a very high quality yeast.

I baked on dry fast-acting Lviv yeast, not happy. SAF from dry is better. Therefore, I think that we should try French pressed

Probably a matter of taste, because I hate saf at all. And my sister, when she comes to visit, always buys our yeast and also considers them the best, although she has been living in Russia for several years.

Girls, we also have very good Kryvyi Rih. And then there is the "luxury" (yellow-red pack, like Kryvyi Rih too). Try it! For my taste they are better than Lviv ones.

Have you tried the oven with fresh Lviv yeast? Try it! I don't want anything else. This is a very high quality yeast.

I agree 100%. I also really like fresh Lviv yeast

Girls, we also have very good Kryvyi Rih. And then there is the "luxury" (yellow-red pack, like Kryvyi Rih too). Try it! For my taste they are better than Lviv ones.

Yeah, I also only bake on such, Krivoy Rog.

I join the ranks of the owners of Pansonik bread makers (in particular 2502 "Evropejka" (as it was already revealed on the forum)).

baked the first bread according to the recipe from this forum in milk. Simple mode. 4 hours. Dry yeast was poured into the dispensary.

Here's what happened:



PS the bread was cut hot really .... I really wanted to see what's inside .... now it's cooling

PSPS top fell off a bit after cutting. As I understand it, cutting as soon as ready is undesirable?

[Znahar]

Znahar, welcome to the friendly ranks of bakers! Good bread for you and with the first bread for you! ... The bread was a success, what a handsome man. And it is better to cut bread with a special bread knife: it cuts easily, evenly and does not crush the bread. Even hot cuts well.

while the bread cools down, ripening processes take place there. Therefore, it is undesirable to cut hot bread.

And one more question I have been interested in since I began to read this forum as a Panasonic: the alignment time or whatever they call him. people write that it is different under different temperature conditions in a room with HP. I bake mainly on the first program and on the seventh (main and rye). 1 strictly 30 minutes, 7 - 45. At least check the hours, what's in the cold (outside the window), what's in the heat. Is there something wrong with my stove?

And my best in cutting bread turned out to be a meat knife with cloves. Cool knife, and the price is 46 rubles. Other expensive and famous knives are not suitable for him. I bought it for slicing frozen meat, chicken or fish fillets. Cuts that bread, that meat fillet very nicely, evenly, thinly. How I tried it in cutting bread and slicing fillets, immediately fell in love, and ran and bought another one in reserve.

Will you show the photo? I have some like it.

My old toothed one also crumbles bread. And recently I bought a new one (they advised me), it cuts perfectly:

[Creamy]

And today I baked for the first time, on program 8, French bread. I did everything according to the instructions, even with dry yeast. I expected more ... Baking with flour of the 1st grade. There you can still bake with a solid one, maybe another one will turn out. Need to try.
Creamy, and I have a knife of the same company. Tramontina. Brazil.

[Creamy]

And today I baked for the first time, on program 8, French bread. I did everything according to the instructions, even with dry yeast. I expected more ... Baking with flour of the 1st grade. There you can still bake with a solid one, maybe another one will turn out. Need to try.
Creamy, and I have a knife of the same company. Tramontina. Brazil.

Is the stirrer still in the bread? Or just jumped out?

Wit, but what about the "Frenchman"? Its crust is thicker, isn't it? Or does the Frenchman not crumble with a heated knife?

[Suite]

Girls, we also have very good Kryvyi Rih. And then there is the "luxury" (yellow-red pack, like Kryvyi Rih too). Try it! For my taste they are better than Lviv ones.

I baked wheat-rye bread on Suite according to your recipe, Rina, for this bread you praised me
Excellent yeast

Hello everyone! Became a happy (hopefully) owner of the SD-2502. So far, I only baked simple bread 2 times according to the main recipe, everything worked out, we all really liked the bread. But then I decided to make a dough for buns. Since I have never been involved in baking, and I don’t even remember when I myself did the yeast dough, so I thought and thought about what recipe to make and began to make according to the recipe from the instructions "Moscow bun". I know my sister and mother make the same dough for both buns and pies, but here there is such a choice, both in the internet, and in the instructions there are several options - eyes run up. In general, I laid everything as it was written in the instructions, and it’s easy to sleep))) I got up already when there was a rise - the dough turned out to be liquid, a little thicker than on charlotte. I added flour and set program 13 (initially set 15), apparently shifted the flour, the dough turned out to be tight and did not rise almost. In general, what is my mistake? Maybe the milk should be poured warmed up? (the instructions do not say anything about this). Yeast is the same as used for baking bread. Can one of the luminaries poke his nose into a recipe for a proven universal yeast dough that will go for pies and buns? In general, the main purpose of the purchase was to make dough, yeast and dumplings, because I don't like to do this, but my relatives love baking))

Hello everyone! Became a happy (hopefully) owner of the SD-2502. So far, I only baked simple bread 2 times according to the main recipe, everything worked out, we all really liked the bread. But then I decided to make a dough for buns. Since I have never been involved in baking, and I don’t even remember when I myself did the yeast dough, so I thought and thought about what recipe to make and began to make according to the recipe from the instructions "Moscow bun". I know my sister and mother make the same dough for both buns and pies, but here there is such a choice, both in the internet, and in the instructions there are several options - eyes run up.In general, I laid everything as it was written in the instructions, and it’s easy to sleep))) I got up already when there was a rise - the dough turned out to be liquid, a little thicker than on charlotte. I added flour and set program 13 (initially set 15), apparently shifted the flour, the dough turned out to be tight and did not rise almost. In general, what is my mistake? Maybe the milk should be poured warmed up? (the instructions do not say anything about this). Yeast is the same as used for baking bread. Can one of the luminaries poke his nose into a recipe for a proven universal yeast dough that will go for pies and buns? In general, the main purpose of the purchase was to make dough, yeast and dumplings, because I don't like to do this, but my relatives love baking))

I made dumplings according to the recipe in the instructions for this HP. It turned out to be a gorgeous dough and rose well. I poured all the ingredients into the bread maker (at first all liquid), turned on the "Basic dough" program and that's it, very easy and simple.
Later I will send you a recipe for a proven yeast dough for all occasions

[rose]

I made dumplings according to the recipe in the instructions for this HP. It turned out to be a gorgeous dough and rose well.

Dumplings dough rose? miracles, however)

[rose]

Dumplings dough rose? miracles, however)

It was round and very fluffy, firm, like yeast.

[Valeria 12]

Valeria 12,

_Olga_, in the instructions for Panasonic there is a dough for whites. A very good recipe. True, I do it in a spicy way, but if it's really lazy, you can do everything according to the recipe. It turns out an excellent dough for savory pies (even fried, even baked).

For sweet pies I take the same proportions, only as a liquid I use kefir + milk + yolks in equal quantities (I also make the dough in a sponge way).
Sometimes I make a dough for sweet pies according to the croissant recipe from the instructions (there generally on water and powdered milk). It turns out a very worthy dough (again, I make it in a sponge way).

I made dumplings according to the recipe from the instructions, but it turned out to be very tight for me, so, for the first time, watch out, you may have to add a little liquid when kneading, but it is better to put 20-30 grams of flour less, and in the process add as needed ...

And read the dough recipes here on the website. You will surely find a lot of interesting things: Dough Recipes... and Dumplings, dumplings, noodles, etc..

[Valeria 12]

I made dumplings according to the recipe in the instructions for this HP. It turned out to be a gorgeous dough and rose well. I poured all the ingredients into the bread maker (at first all liquid), turned on the "Basic dough" program and that's it, very easy and simple.
Later I will send you a recipe for a proven yeast dough for all occasions

Have you tried to make it according to the recipe from the instructions, which is called "dumplings" # 19? and then the main 2.20 is done, and this is only 20 minutes ...
I would be grateful for the recipe!

Valeria 12,

_Olga_,

no, all sorts of doughs are not for me, it would be easier for me, for that I also bought HP))) I do not like this business ... About the dough for dumplings - thanks for the comments! On the site I looked at the recipes, but my eyes run wild, because I have never baked.
Today I made a dough according to the "simple" dough recipe. Happened! Only it was still softer than necessary - it was hard to turn the buns out. I also used vegetable oil when cutting the dough, if it were flour, then, perhaps, it would be just. But the buns and sausages in the dough turned out delicious! The problem is probably because I don't have scales yet and I measure flour with glasses.
And I also decided to make rye bread according to the Zavarnaya Bread recipe. I screwed up. I inserted the wrong dough paddle. Then I didn't like the bun - I added water. Then, on the contrary, I added flour. As a result, the bun turned out to be crooked and sticky, flour on the edges of the mold. I wanted to throw it away, but left it. Got up well, evenly distributed in shape. It is baked now - it smells delicious, and what it tastes like - we'll find out tomorrow)))

And I also decided to make rye bread according to the Zavarnaya Bread recipe. flour around the edges of the mold. ... Got up well, evenly distributed in shape.It is baked now - it smells delicious, and what it tastes like - we'll find out tomorrow)))

Allow me, let me report that you did it ... In view of the fact that you did not help knead the dough with a spatula ("flour on the edges of the mold"), after baking this same flour remained on the sides of the bread .... To prevent this from happening ALWAYS help the whole flour to "get" to the kolobok!

Burned today Multi-flour bread according to the recipe from the book:
Select the menu '01' - size M
• Wheat flour -225 g (added 3 more tablespoons)
• Corn flour -4 tbsp. l. (40 g)
• 5-grain flakes (barley, rye, wheat, oat and millet) - 4 tbsp. l.
• Salt -1.5 tsp.
• Sugar 1.5 tbsp. l.
• Powdered milk 1.5 tbsp. l.
• Oil 1.5 tbsp. l. (took creamy)
• Water 220 ml
• Dry yeast 1 and 1⁄4 tsp.
What delicious bread turned out! Air! I recommend baking.

Only baked in L7. Something I wanted to try all the recipes. I liked this bread. But she baked French and was not happy with it. And I read such reviews ... But I will still bake it too.

Allow me, let me report that you did it ... In view of the fact that you did not help knead the dough with a spatula ("flour on the edges of the mold"), after baking this same flour remained on the sides of the bread .... To prevent this from happening ALWAYS help the whole flour to "get" to the kolobok!

And that would not remain at the edges, pour flour into the bucket with a slide so that there would be water in a circle. : lazy2: I always bake at night on the timer ... in a dream, of course, I do not get up and do not stir. : girl_gitara: And everything is always perfectly mixed and without white corners.

And that would not remain at the edges, pour flour into the bucket with a slide so that there would be water in a circle. : lazy2: I always bake at night on the timer ... in a dream, of course, I do not get up and do not stir. : girl_gitara: And everything is always perfectly mixed and without white corners.

and hide yeast as "under flour"? if there is water in a circle, then it can get to the yeast ?!

and yeast as "under flour" hiding? if there is water in a circle, then it can get to the yeast ?!

The water will never reach the yeast! Flour will not miss. By the way, the sailors filled the holes in the side of the ship with bags of flour (if there was one) and not a single drop could leak out!

Burned today Multi-flour bread according to the recipe from the book:
Select the menu '01' - size M
• Wheat flour -225 g
• Corn flour -4 tbsp. l. (40 g)
• Hercules flakes, rye, barley - 4 tbsp. l.
• Salt -1.5 tsp.
• Sugar 1.5 tbsp. l.
• Powdered milk 1.5 tbsp. l.
• Oil 1.5 tbsp. l. (took creamy)
• Water 220 ml
• Dry yeast 1 and 1⁄4 tsp.
What delicious bread turned out! Air! I recommend baking.

I liked this bread. But she baked French and was not happy with it. And I read such reviews ... But I will still bake it too.

: nyam: What a tasty treat! Is it possible to add oatmeal porridge from a bag instead of Herculean flakes?
Nah, French is still different from simple. He's somehow delicious in another way. Especially the crust.

[Wit]

: nyam: What a tasty treat! Is it possible to add oatmeal porridge from a bag instead of Herculean flakes?

Thank you. Wit, I added 5 cereal flakes (barley, rye, wheat, oat and millet) in boxes they sell (Uvelka brand). But I think you can add porridge from a bag. The taste will just be slightly different, but I think the bread will be the same fluffy. And cornmeal makes the crumb yellowish. Well, just an airy bun, not bread. He's almost eaten. Just take into account that the recipe says to add 225 g of wheat flour, but I had to add 3 tablespoons on top, because it was a very liquid dough and it seemed to me that this should not be so and I was not mistaken. And then I haven't tasted French. I will bake some more.

[Tanya]

Burned today Multi-flour bread according to the recipe from the book
What delicious bread turned out! Air! I recommend baking.

I agree, I baked it in the oven with minor changes and in the shape of a loaf. It turned out great too.

Tanya, great in the form of a bar! Did you also bake in the oven for 5 minutes or less? And at what temperature?

Baked on a stone at 190 degrees. and after 15 minutes reduced to 170. It was baked longer than just wheat flour, I don’t remember exactly how many, but not less than 45 minutes, maybe 50. I pierced it with a wooden skewer, it seemed that it was damp more than necessary, I left it for another 5-7 minutes. We need to check. I don't have a heat probe, only skewers.
And baked with the addition of ripe dough. There was no milk powder, I replaced half of the liquid with milk, and the other half with whey. The flakes were also from these three cereals, which you have, but I wanted more buckwheat, but I didn't have, in general, I added 20 g of buckwheat flour. And yet, when I bake in the oven, I reduce the amount of liquid in the recipe by 20-30 grams. I smeared it on top with milk, not yolk, I remember that exactly. Therefore, it is matte on top, not shiny.

I think that excellent baguettes will also come from this test. The main thing is that a very tasty product is obtained from a set of these ingredients.

The most interesting thing is that I once baked with corn flour before, but there was just wheat and corn flour (though there was more of it than twice here) and without flakes and without milk, I did it on sour milk. And something didn't work out very well for me, prickly, fresh, crumbling. Therefore, I stopped altogether with a corn oven. And here either the flakes were given softness, or milk, or buckwheat flour, but it came out yummy. Before the second proofing, I rolled the dough for a loaf into a roll tightly, so the crumb was thick, just you can easily smear butter, an excellent sandwich option.

[Wit]

Is the stirrer still in the bread? Or just jumped out?

Wit, but what about the "Frenchman"? Its crust is thicker, isn't it? Or does the Frenchman not crumble with a heated knife?

* Anyuta, Duc are we talking about: crust crumbs or finally crumbs? The crust will always crumble ... a little. That's why she is a crust. Let it crumble, so long as it doesn't fly in all directions. But when the crumb begins to crumble. then this is already a problem. Here is a heated knife and by the way it will be.

And here either the flakes were given softness, or milk, or buckwheat flour, but it came out yummy. Before the second proofing, I rolled the dough for a loaf into a roll tightly, so the crumb was tight, just you can easily smear butter, an excellent sandwich option.

And I just came out so fluffy and perfectly baked that I fell in love with this bread. I also think the flakes worked. And what is interesting, I baked with dry yeast, and the result is awesome. And I had 5 cereal flakes (barley, rye, wheat, oat and millet).

This is where the heated knife will come in handy.

By the way, knives, I know, are undesirable to wash in hot water. This makes them dull faster. So, for me, it's better to crumble bread than dull knives. Nobody likes to sharpen them with me.

And I had 5 cereal flakes (barley, rye, wheat, oat and millet).

Yes clear. And then you wrote 3 types in the recipe, or is it from the book? And with the flakes, they began to cheat right now. Flakes (Hercules mixture) took constantly. if it is written - mixture number 5 - it means there are 5 cereals, if 6 - then 6. And right now we bought it. It is written - mix number 5. I decided to finish reading at home, which ones. I barely found the composition in small, small letters - and there are only 3 cereals. Here it is, sly ones. I’m just shocked at how foolish they are.

Have you tried to make it according to the recipe from the instruction, which is called "dumplings" # 19? and then the main 2.20 is done, and this is only 20 minutes ...
I would be grateful for the recipe! no, all sorts of doughs are not for me, it would be easier for me, for that I bought HP))) I don't like this business ... About dough for dumplings - thanks for the comments! On the site I looked at the recipes, but my eyes run wild, because I have never baked.
Today I made a dough according to the "simple" dough recipe. Happened! Only it was still softer than necessary - it was hard to turn the buns out. I also used vegetable oil when cutting the dough, if it were flour, then, perhaps, it would be just. But the buns and sausages in the dough turned out delicious! The problem is perhaps because I don't have scales yet and I measure flour with glasses.

I made a recipe for dumplings with Makfa flour in program 19 for 20 minutes. Happened
And the universal yeast (unpaired), very simple, I make according to this recipe (I don't know if it is original or not, but I corrected it by trial and error:
milk-200ml
egg-2 pieces
butter (soft) -100 g
wheat flour-500 g
salt-1.5. h. l.
sugar-100 g
dry yeast (fast) -2.5. tsp (into the dispenser !!!)

Pour everything into a bucket, turn on the "main dough" program and after 2.20 a fine dough comes up and flies out of the bucket, as much as a merci Here is a pie on this dough

I’m just shocked at how foolish they are.

Whoa duuuuruyuuuut! No words! And the knives are so dull. I advise you to buy a "fish". Whack-whack-whack and all the cases. Without any tension.

And then you wrote 3 types in the recipe, or is it from the book?

I corrected everything in the recipe: I also added 3 tbsp flour. spoons. And 5-grain flakes:
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and hide yeast as "under flour"? if there is water in a circle, then it can get to the yeast ?!

And I on the living, that is, on the pressed baking, they don't care where the water is: fly: salt on the one hand, sugar flour, water in a dimple on the other.

The water will never reach the yeast! Flour will not miss. By the way, the sailors filled the holes in the side of the ship with bags of flour (if there was one) and not a single drop could seep!

The example is just super: victory: Now we will seal the roof leaks with bags of flour.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0



Ordinary wheat flour does not get wet to a great depth by definition. My great-great-grandfather earned capital from this property of flour - he bought the right to the cargo of the sunken barge. Dived, lifted sacks of flour. Despite the fact that they lay under water for more than one day and even more than one week, almost all the flour remained dry - only a small layer got wet under the burlap.

In order for the water to reach the yeast, you need to pour this very water with a strong stream from all the dope from a great height or under high pressure.

More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=126137.0

Exactly! What am I saying ?!

[Lagri]

Sedne tried to bake bread according to the recipe Lagri... Essesno, I had to improvise.
Wheat flour -350 g
Corn flour was boldly replaced with rye -50 g
5-grain flakes (barley, rye, wheat, oatmeal and millet) - not so boldly, but also replaced with instant oatmeal with peach (see photo) - 20 g I wanted to add more servilatics, but I remembered about peaches in porridge and thought that cervelat with peach was too much.
Salt -1 tsp
Sugar 1 tbsp. l.
Powdered milk replaced wet 160 ml and added 100 ml to whey
Oil 1 tbsp. l. (I took unrefined sunflower)
Water is without water.
Dry yeast 1 tsp
Strained oatmeal. Suddenly I'll cook porridge instead of bread, thought. The gingerbread man was good. BUT ROOF !!! Cracked in a way I've never had.
And the bread itself turned out to be soft, airy and tasty! Lagri turn on thanks.
🔗
🔗
🔗
🔗
Help me figure it out, good people! What's with the roof? I did everything as usual by weight.

[Wit]

Help me figure it out, good people! What's with the roof? I did everything as usual by weight.

Wit all the same, the bread was a success and you can see it turned out to be no less airy. Congratulations! Now about the dough: as I wrote above, the dough is liquid according to the recipe, and therefore I had to add flour 3 tbsp. l. and all the same, the bun was a little different than usual, watery. And over time, probably, the flakes swelled, then the bun became better. Well, when I put the dough into the L7 mold, the bun was already good and almost did not stick to my hands. Since the roof is cracked, then the dough must have turned out to be a bit tough. The flour is also different.

[Lagri]

I will take note, Lagri

[Wit]

I think that in recipes, water should not be replaced with milk and the like in a one-to-one ratio. Wit, tell me, can you make and squeeze cottage cheese out of water? And from milk? And the viscosity of these two liquids is different, and the ability to absorb flour is also different. If I replace water with dairy products, then I take a little more than it goes in the water. And I also pour a little more beer than I would pour just water.I think. which in your case was slightly lacking in liquid, given the replacement of water with more viscous milk and whey.

I agree! Thank you!

[Rina]

I think that in recipes it is not worth replacing water with milk and the like in a one-to-one ratio. I think. which in your case was slightly lacking in liquid, given the replacement of water with more viscous milk and whey.

Then please explain to me what happened in my case. I was making another bread from Rina, but instead of wheat flour I took 200 g of the Gallic mixture, and instead of water, 220 ml of whey + kefir was almost equal. I was afraid that it would be liquid, but in appearance, it seemed that the bun was just right. Although the Gallic mixture also contains rye flour, and it turned out not 50/50, but with a deviation towards rye (I'm talking about a bun). As a result, the roof blew up. Here's what happened. Two slices left.
🔗
Or maybe water was added when I put the dough into the mold with wet hands?

Sorry, I lied! The liquid was not 220, but 300 ml. 220 from another opera - for ripe dough. Everything turned out smoothly there, but there are rather large pores in the crumb.
🔗

[Rina]

Then please explain to me what happened in my case. I was making another bread from Rina, but instead of wheat flour I took 200 g of the Gallic mixture, and instead of water, 220 ml of whey + kefir was almost equal. ... And, as a result, the roof blew up.

The roof was blown up, I think, because there was not enough liquid (replacing water with more viscous liquids), and your Gali mixture is probably also slightly different from simple flour.

[Creamy]

If I replace water with dairy products, then I take a little more than it goes in the water. And I also pour a little more beer than I would pour just water. I think. which in your case was slightly lacking in liquid, given the replacement of water with more viscous milk and whey.

.. I'm with Creamy agreed! I also had the first thought - there was not enough liquid!

The roof was blown up, I think, because there was not enough liquid (replacing water with more viscous liquids), and your Gali mixture is probably also slightly different from simple flour.

It is absolutely true how many times I have tried replacing water with whey, or kefir in a ratio of 1; 1 ALWAYS RAPES THE ROOF. But I didn't even think that there was not enough fluid. Creamy my respect