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

The essence of alcoholic fermentation is the breakdown of a glucose molecule into two molecules of alcohol and two molecules of carbon dioxide. Actually, carbon dioxide is a baking powder in yeast dough.



If there is a lot of yeast, then this reaction occurs quickly, the entire volume of gas produced by the yeast is immediately "thrown" into the dough. And the dough is still being worked up. What is this? That's right, this is the removal of excess carbon dioxide from the dough. But we have already worked out all of it! After the warm-up he has nothing to come out of! Therefore, bread with a surplus of yeast may well turn out to be low - hungry yeast has nothing to produce such necessary carbon dioxide from.

Therefore, bread with a surplus of yeast may well turn out to be low - hungry yeast has nothing to produce such necessary carbon dioxide from.

Well, professor, take off my hat .... ...

And I still don’t understand why my bread is not always as high as in the recipe ?! By the way, your bread (the one that is 50x50 with apple cider vinegar, honey and malt) is also not very high (I put 8 grams of yeast) .. so it should be or is everything like that again with yeast too much? Photo posted as a photo report in your recipe.

and wheat-rye is usually low. There is no gluten in rye flour.

Well then, I'm calm .... the main thing here is that V-K-U-S-N-OOOOOOOOOOO HAS BEEN GIVEN !!!

Girls, is anyone baking classic Italian focaccia in the oven or HP. Give a link if anyone comes across a recipe on this site.

Wow, but since yesterday, notifications from the forum have stopped coming to me, and from all branches. Is it for everyone or just me?
By the way, my bread, in which I forgot to put ripe dough and only 2.5 grams of yeast, although it took more than six hours to make, but delicious, very direct. Now I will do so. By the way, I used water - 150 ml and kefir - 110 ml as a liquid. From oils - 1.5 tbsp. l. sunflower and 15 g cream.

P.S. Dealt with the messages. Imagine, for some reason, all messages were sent to spam. Unclear. 🔗

Tanya, what do you want from electronics! Well, at least they didn't leave automatically!

By the way, my bread, in which I forgot to put ripe dough and only 2.5 grams of yeast, although it took more than six hours to make, but delicious, very direct. Now I will do so. By the way, I used water - 150 ml and kefir - 110 ml as a liquid. From oils - 1.5 tbsp. l. sunflower and 15 g of cream.

This is how we get new recipes for bread .... .. I forgot to put it .. but I pulled it from another recipe ... But then we rejoice at the results!

Girls, did anyone bake classic Italian focaccia in the oven or HP. Give a link if anyone comes across a recipe on this site.

I have a recipe for Mineral Water Focaccia. The recipe is not mine, I downloaded it from the Internet. I haven't done it myself yet.

🔗
That's where the recipe comes from.

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

Good day to all! sorry for the impudence, but really, there is no way to read the entire forum ... tell me, pliz, a recipe for simple black bread for PANASONIC sd 2501. ONLY NOT BORODINSKY, but ordinary black bread, as in the store .... I tried to read it first, but somehow everything is very tricky! I have rye flour and Pts want some black bread !!!!!!!

If you are too lazy to read and too lazy to wait for recipes, open the Guide .. There is an excellent recipe for black rye bread for the program "07 rye" ...

We type "simple black bread" at the top of the page in the "Search" and ... let's walk! For example, here:

#

Current I'm afraid that it won't work as a store. Although, of course, this is a matter of taste.

Essesno, as the store does not work. It will be tastier!

It's not difficult here -
Custard rye bread is real (almost forgotten taste). Baking methods and additives.
or here -
Rye yeast bread

Thank you all !!!!! Only for a second I wanted to believe that it would still be possible to make a simple black bread without sourdoughs, must, and other things ... sorry for the inexperience !!!! do not even know where it can be "GETTED" ??

At the grocery

here you buy in person, by mail or by courier

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

Without all this, as I wrote to you ABOVE .. open the manual on page 22 ... recipe number 3 (if you count from left to right) .. only you can replace the bran with flour ...

and these 3 tbsp. l. bran will be replaced by 3 tbsp. l. which flour - rye or wheat? thank you very much!

[See HERE]

Without all this, as I wrote to you ABOVE .. open the manual on page 22 ... recipe number 3 (if you count from left to right) .. only you can replace the bran with flour ...

There is a lot of water in this recipe, I ruined three breads. Water needs 330-350 ml. Check the recipe in the topic Proven recipes for Panasonic

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

[not right]

Girls, I baked this bread five times and only then I saw on the website that there was a mistake in it .... I fixed it myself .. but .. I want to say that all the previous times the bread turned out great! ... Perhaps this is due to the fact that then I was making a bookmark of products not right, that is, first everything is liquid, and then all the dry components ...

I think there is even a photo of this bread on the fotik .. if I find it, I will definitely post it ..

the order of laying flour and water (except for butter) does not really affect the consistency of the dough - the moisture content of the dough does not change from a change in the places of the components. But the order when adding oil is important - it is better to add oil in different recipes to an almost ready-made dough at the end of the batch (then the oil envelops the starch grains, and is not absorbed into it).

Anyuta, it's just that the moisture content of rye flour can be seriously different - I now have such flour that I have to pour 20-30 grams of water less, otherwise the roof will collapse.

There is a lot of water in this recipe, I ruined three breads. Water needs 330-350 ml. Check the recipe in the topic Proven recipes for Panasonic

Now, if I saw this comment yesterday, I probably would hardly have gotten such bread ...

Without all this, as I wrote to you ABOVE .. open the manual on page 22 ... recipe number 3 (if you count from left to right) .. only you can replace the bran with flour ...

I replaced the bran with 3 tbsp. l. rye flour ... Did I do the right thing, tell me?

I replaced the bran with 3 tbsp. l. rye flour ... Did I do the right thing, tell me?

Lena, look at the rule of the kolobok, at Admin I also saw a sign showing how much of which cereals and flour take on water. Flour and bran are exactly different. I don't know how to insert links.

Well ... as never before I came out of the house ... I thought I would show you pictures of my bread ... but they are NOT! .. What the ***** thought they were unnecessary and deleted?

Well ... as never before I came out of the house ... I thought I would show you pictures of my bread ... but they are NOT! .. What the ***** thought they were unnecessary and deleted?

My all, though they make fun of me, that I am everywhere with a camera down, and twist a finger at my temple, but still respect - my files are not encroached upon.

[eight]

Signals normal in volume, there is not one of them, but eight... And they repeat for a while, if you don't press the stop button.

but by the way, they will be repeated endlessly or will HP be silent?

Will be silent.

But the order when adding oil is important - it is better to add oil in different recipes to an almost ready-made dough at the end of the batch (then the oil envelops the starch grains, and is not absorbed into it).

Rina, but you can read more about butter - features for wheat and wheat-rye bread

Hi Lera. I'm also wondering what Rina will answer about adding oil. I don’t add 50 * 50 to her bread, and to wheat bread, and I don’t add to all the others at the end of the batch, because while the temperature is equalizing in my Panas, I missed this batch a couple of times, it’s just that if I’m in another room, then finally it happens I forget about HP, and standing for an hour, then half an hour. Well, I can't stand tethered next to HP.
I, as usual, do a preliminary batch for Pizza (15-24 minutes). There is only 150g of water + 200g of flour + presses. yeast. Then I press Stop, load everything else, including butter, and set the mode that is needed for a particular bread. At the same time, I throw the butter in pieces, and pour the vegetable oil into a bowl, where I measured the remaining liquid according to the recipe + salt + sugar there. And I mix all this well and pour it on top into a bucket for the added amount of flour according to the recipe.

By the way, the bread is excellent, although this method may not be entirely correct. One time was enough for me to come to such a scheme. After I missed the kneading and wheat-rye bread 50 * 50, it was finally baked without butter.

Girls, as my father says, "these are third-order effects," there is no clear difference. But ... in most types of fancy yeast dough, oil is added even when all other products are mixed, gluten is developed, and starch is swollen. There is some kind of magic. In this case, the oil envelops the starch grains, as it were, and is not absorbed into the flour structure. Something like that...

If I find information on books, I'll post it.

Therefore, if possible, I try to add butter to the bread dough at the end of the batch. But, if I understand that I can most likely skip this very batch, then I put all the products at once.

In the case of dough, I think fats should be added with the second tab of food. In a dough, fats would inhibit the development of yeast.

If I keep track of a batch of wheat-rye, then a few drops of butter allow the kolobok to round out. But these same couple of grams in the big direction as a test "will not play the piano."

[Mona1]

I have been doing everything for a long time almost the same as Mona1, only I do not mix salt, sugar and butter with liquid, I put everything on top of flour or poured water, how it goes, I never measure the butter, I always pour it on the eye, during the kneading process, if I am nearby, for the evenness of the bun a couple of times added a couple more drops on top, I don't know if that helps. The fact is that after kneading the HP on the main program there are, in my opinion, 3 more workouts, at this very time the HP turns the bun upside down, and this flat, pretty top turns out to be below, today I don't even have butter saved. I will not say that the bread turns out to be terrible, no, but an ideally even top does not work either. Maybe if the dough is kneaded thicker, this will not happen.
I don’t bother lately, pour liquids on my eyes, replace one with another as I have to, and how strange everything turns out. Here, in the recipe for ordinary white, I replaced the water with milk, vegetable oil with butter, I put it so decently, and also added homemade sour cream, this turned out to be a fragrant, tasty bread, well, rich, rich, but my husband does not eat,

Girls, tell me how to make rye custard WITH RAISINS? I can't find a recipe anywhere, but in the instructions only without raisins. Thank you)

So add two or three spoons of raisins and rejoice.

Pour along with all the ingredients at the very beginning?

The raisins should be filled in before the last kneading, if at the very beginning, together with flour and other things, then the stove will break your raisins into a dirty kashchitsu. and you need the raisins to be whole.

It may not completely break, but it will definitely crumble))))))))))
People, who knows, on the Diet mode with raisins, the stove squeaks so that fillers are laid ??

in order to add raisins to the rye dough, you will have to watch the end of the batch in order to add the raisins two to four minutes before the end of the batch. Then the raisins will not smear. Or knead by hand - with a spoon.Or knead and bake in separate programs.

[Wit]

I always use the first method: the guard but it works flawlessly - whole raisins!

Wit, happy Birthday!!!

Thank you for your kind words, my beloved friends !!!
🔗

[delir]

I am the owner of hb 2502, but I just can't get a whole grain, he's dietary in the book ... I did everything according to the basic recipe, but the bread doesn't rise ... Did anyone come across MB? What to add / subtract?) Just before that I baked ordinary white bread according to the basic recipe, everything is fine with it. Thanks in advance for the advice. I just didn’t find any recipes specifically for our xb recipes on the forum, but there’s no time to experiment, but the flour doesn’t go to waste

delir Change yeast, measure flour with scales, you will succeed

I always measure flour with scales, yeast is saf-moment. I'll hope)))

well, who is it written for all this?
And about recipes, and about a bun, and about kneading ... and about recipes "according to the models of bread makers" ...

I always measure flour with scales, yeast is saf-moment. I'll hope)))

He will not rise so much, it's not white. Whole grain flour is heavier. Corn too. And rye bread, too, will not rise like wheat bread. And how does the roof look like?

Hi Lera. I'm also wondering what Rina will answer about adding oil. I do not add 50 * 50 to her bread, and to wheat bread, and to all the others at the end of the batch, I do not add, because while the temperature is equalizing in my Panas, I skipped this batch a couple of times, while I throw butter in pieces, and pour in vegetable oil in a bowl,

Tanya, just got to the laptop. Tell me, is there a difference in taste when bread with butter? I always bake only vegetable. I wonder what you mean in Rina's gray bread recipe?

Tanya, just got to the laptop. Tell me, is there a difference in taste when bread with butter? I always bake only vegetable. I wonder what you mean in Rina's gray bread recipe?

No, in Rinyn there is only vegetable, but in wheat I can only have one vegetable, or half vegetable, and a little creamy, or only creamy. It depends what you want to get. Butter gives crumb softness, richness in the taste of bread. The crust is softer. Only on vegetable - a harder crust, fresh bread is cut with a knife better than on creamy, the bread itself, it seemed to me, is slightly higher. But, there is no creamy taste. Try to bake a recipe in different ways, and choose how you like it.
I’ve got hooked on Lola’s stagnant Baton. I put on 500 g of flour 1.5 tbsp. l of vegetable and 10-12 g of butter, although baked and only one butter, and one vegetable. As a result, I liked it in half for my taste.

I am the owner of hb 2502, but I just can't get whole grain, he's dietary in the book ... I did everything according to the basic recipe, but the bread doesn't rise ...

How much I baked according to the basic recipe from the instructions for Panasonic, it does not work out the way according to the recipe from Redcat - this is a dietary one with half whole grain flour, try this one first. Then it will be clearer to you how to work with whole grain flour.

I don't know what is the problem with Whole Grain ??? Try it with fresh yeast, 1.5-2 gr. per 100 gr. flour! In this mode, I bake bread with grains, it's not flour, and it rises like that, just be careful not to jump out)) Try not all whole grain, but put a third of wheat.
In addition, you did not write what kind of flour and how much you poured.
It is difficult and impossible to figure it out, it can only be assumed.

A worm periodically began to appear in my upper body: I ​​chase my assistant almost every day, mainly for kneading dough. T-t-t! And how long will it last? If, what, I won't survive this. Are there any statistics or just observations on this?

I got a problem and I don't know what the problem is. For almost a year I have been baking bread in it, there have been practically no failures. I got used to it so much that I pour it almost automatically and do not look at what is being mixed there. And here...put the 6 hour bread from the instructions. Got it: good, raised edges and a failed middle. Failed badly, almost to half the height, damp, it's impossible to eat, of course. The bowl turned out. I do it again, carefully controlling the quantity. Same. I buy another flour. I put regular bread for 4 hours from the recipe instructions. Has risen. But the "lid" is flat, flush with the walls and not a very good crumb near the crust and the whole crumb is not as white and fluffy as usual, a little dark at the edges and in the middle it is not so. Flour is hardly bad, I always buy in one store. Yeast too, valid for another year. The recipe was followed. The lid did not open "to see". What else? Carry it to the guarantee or try it?

DON'T forget autumn has come, the humidity has increased ... (and flour, respectively) I also poured 300g of water in the old way for 500g of flour ... !!

A worm periodically began to appear in my upper body: I ​​chase my assistant almost every day, mainly for kneading dough. T-t-t! And how long will it last? If, what, I won't survive this. Are there any statistics or just observations on this?

And when I kneaded, some small sound appeared, as if something was rubbing slightly. Worried, then scored on it. I drive it almost every day too. If something goes wrong, that is, warranty repair, and if the warranty expires, then they will repair it without a warranty, change some garbage. Worst of all, if the electronics are screwed up, machine brains are probably expensive. Therefore, I try not to expose them to unnecessary external influence: I unplug them from the outlet after the end of work, so as not to burn out if there is a sudden voltage fluctuation in the network. And I do not turn on the microwave, which stands next to the HP at the time when the bread maker is working.
So don't worry. Once I read a very wise saying about this:
If you can change something, then why worry about it, and if you cannot change something, then what's the use of worrying.

DON'T forget autumn has come, the humidity has increased ... (and flour, respectively) I also poured 300g of water in the old way for 500g of flour ... !!

I bought the stove last December. It's not a dry time for Peter either .. Then there were spring, summer and autumn. He always poured water exactly according to the recipe, there were no problems. And if there is less water than the dough requires, will the bread be very steep?

And if something goes wrong, that is, warranty repair, and if the warranty expires, then without a guarantee, they will be repaired, they will change some garbage. Worst of all, if the electronics are screwed up, machine brains are probably expensive.
So don't worry. Once I read a very wise saying about this:
If you can change something, then why worry about it, and if you cannot change something, then what's the use of worrying.

Yes, Tanya, you and everyone who lives easier in big cities came to the service center and received a service. And I have already come across this, God forbid! The warranty I already ran out about a week and a half ago. Well, I'll have to follow your little blue quote. And hope for the best.

I bought the stove last December. It's not a dry time for Peter either .. Then there were spring, summer and autumn. He always poured water exactly according to the recipe, there were no problems. And if there is less water than the dough requires, will the bread be very steep?

The roof of the bread may crack or be ripped off the side. More dense, of course, will be. More finely porous. And so - how cool it will be - it's hard to say. As it seems to your taste. I put 290 ml of liquid in 500 g of wheat flour when I baked in HP. Now I just knead white bread and let it stand in the KhP, and bake it in the oven. And now I put 30 g less liquid on the same 500 g of flour.

[kolobok control]

flour moisture depends on the storage conditions in the warehouse, in the store. In the end, the quality of flour depends on the quality of the grain ... literally a couple of weeks ago I had problems with the flour of a completely trusted manufacturer - for some reason the bread began to rise worse and became very light. So if you have any problems, go back to kolobok control .

PS At different times, for 500 g of wheat flour, I needed from 270 to 360 ml of water ...

And now the flour of the new harvest has already gone. And she can swim right away. I heard that it takes two months for new flour to come to a steady state.

I read that in winter, problems with HP are due to low voltage in the power grid, respectively, low-quality bread. Even the microwave does not always work with us in winter.

And now the flour of the new harvest has already gone. And she can swim right away. I heard that it takes two months for new flour to come to a steady state.

I noticed the same chip-flour I take right at the mill, 1st grade. Everything from the last harvest was just super, and now a couple of times in a row - at first the roof went into itself a little, I reduced the water, became flush with the edges - I also reduced it - instead of 330 by 500 grams. pouring 310.
The roof is convex, the bread is ordinary))))

I noticed the same chip-flour I take right at the mill, 1st grade. Everything from the last harvest was just super, but now a couple of times in a row - at first the roof went into itself a little, I reduced the water, became flush with the edges - I also reduced it - instead of 330 by 500 grams. pouring 310.
The roof is convex, the bread is ordinary))))

Oh, fellow countrywoman, hello. Maybe this is such a special flour in Donetsk?

[Mona]

Mona, I take Belaya Tserkovskaya, the bread has been white lately. Dnipromlynovskaya flour gives a sticky bun, if you bring the bun "to condition", that is, "to the chest", the bread does not rise well, but the roof is a kumpol with a crack in the middle.

[Mona]

Mona, I take Belaya Tserkovskaya, the bread has been white lately. Dnipromlynovskaya flour gives a sticky bun, if you bring the bun "to condition", that is, "to the chest", the bread does not rise well, but the roof is a kumpol with a crack in the middle.

And I take our, local, Yelenovskaya. I just took the Admin Palyanichka out of the oven. It contains only 2.5 g of compressed yeast per 500 g of flour. I baked with dough, according to your method, Rinochka.

More details, if anyone is interested, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3300.0 in post number 54

Hello fellow countrymen !!
I also think to reduce the amount of yeast - I only bake it raw.
Perhaps I will first knead the sponge in the HP, and then put it on the Main mode.
I really like low grade flour

so I decided to buy, the choice between the Panasonic 2502 and Kenwood BM-450
Tell me, is there a convection mode in 2502?

[is there a convection mode in 2502?]

I decided to buy, the choice between the Panasonic 2502 and Kenwood BM-450
tell me is there a convection mode in 2502?

Not available, since there is no need for it. Panasonic bakes everything so well.
The main difference between these models is the ability to record additional 5 programs and change them for your favorite recipes at the Kenwood 450.

I bought the stove last December. It's not a dry time for Peter either .. Then there were spring, summer and autumn. He always poured water exactly according to the recipe, there were no problems. And if there is less water than the dough requires, will the bread be very steep?

These are my observations from my own experience. I bake bread every day from the same flour. So today, for the night, I put on 500g of flour 270 water, it turned out beauty ... otherwise, two consecutive days after monthly rains, the roof of the bread was blurred ... And this morning I took out beauty

Not available, since there is no need for it. Panasonic bakes everything so well.
The main difference between these models is the ability to record additional 5 programs and change them for your favorite recipes at the Kenwood 450.

Which one would you choose? or rather, I will ask, what is your hp?