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

Hello everyone, I want to join your company, about a month ago I received HP Panasonic 2500 as a gift. There was no limit to my joy, everything my smart girl can do and does with a bang, only today I noticed a scratch at the bottom of a bucket 1 cm thick and 1 cm long, tell me where to look for information about such cases and is it possible to bake in such a bucket ?!

Yes, bake for health, what nonsense this scratch is. Often, many (and I did not escape) out of habit pick up the stuck shoulder blades in bread with a knife and everyone gets scratches on the shoulder blades, do not change it every time for 1 thousand rubles. You cook on Teflon pans, which have been scratched over time, do not throw it away every time after a week. Well, it's the same story with the bucket. And you can get confused about the harm to health on anything, there would be a desire.

Hello everyone, I want to join your company, about a month ago I received HP Panasonic 2500 as a gift. There was no limit to my joy, everything my smart girl can do and does with a bang, only today I noticed a scratch at the bottom of a bucket 1 cm thick and 1 cm long, tell me where to look for information about such cases and is it possible to bake in such a bucket ?!

Alas, it is not yet very possible to avoid scratches during operation, there is also a spatula, but, as they say, it does not affect the quality. Welcome

[Alissochka]

AlissochkaTo avoid serious damage to the coating, it is imperative to dissolve salt and sugar in water to avoid abrasion during mixing. Also, solid foreign impurities can be contained in flour. The flour must be sieved. Nuts, raisins, and other additives also damage the bucket a little.
Alas, it will not be possible to completely avoid damage to the coating. Circular shallow scratches, I suppose, eventually appear in everyone.

[Alissochka]

You cook on Teflon pans, which have been scratched over time, do not throw it away every time after a week.

I had both Tefalev and Vinzor pans, and just because of the environmental friendliness and durability of the coating I switched to cast iron in which I cook for more than 5 years))))

AlissochkaTo avoid serious damage to the coating, it is imperative to dissolve salt and sugar in water to avoid abrasion during mixing. Also, solid foreign impurities can be contained in flour. The flour must be sieved. Nuts, raisins, and other additives also damage the bucket a little.
Alas, it will not be possible to completely avoid damage to the coating. Circular shallow scratches, I suppose, eventually appear in everyone.

it seems that the scratch on my bucket appeared from poorly steamed raisins (baked baked goods), the desire to experiment with additives somehow disappeared, and I planned to try a lot more.

I had both Tefalev and Vinzor pans, and just because of the environmental friendliness and durability of the coating I switched to cast iron in which I cook for more than 5 years))))
it seems that the scratch on my bucket appeared from poorly steamed raisins (baked baked goods), the desire to experiment with additives somehow disappeared, and I planned to try a lot more.

Cast iron, of course, is a force, in which case it is a weapon of self-defense. In the villages, cast iron from the stove was previously cleaned with crushed brick. In the process of exploitation, sooner or later, anything will deteriorate and rub, and I think that it is not necessary to give up buns with raisins and bread with nut seeds. We buy a bread maker precisely for the result, a spiritual bread (that is, what the soul wished for), and not so that the bucket was in its original form. If it gets really bad, they are sold in service centers.I have been baking bread with sunflower and pumpkin kernels (I never steam it) every other day for almost a year now and the bucket looks pretty decent.

I don't even know, maybe my metal is different. (y) I pour dry seeds and large iodized sea salt. Inside, I saw no scratches

In my bucket, barely noticeable stripes in a circle around the shoulder blade appeared almost immediately. But the "scratching" does not increase further.

I got strong "scratches" after I made the jam ... Looks like sugar has done its job! :

Help, good people !!! The second time such bread began to turn out.
Baking wheat flour 1 grade - 350 g.
Rye flour - 50 g.
Yeast "SafMoment" - 1 tsp.
Salt - 1 tsp
Sugar - 1 tbsp. l.
Sunflower oil - 1 tbsp. l.
Water 260 ml.
(Previous baked goods - 240 ml.)
Both times I used 1st grade flour (I could hardly find it!). They wrote here that it is better suited for bread than the highest grade.
Is it because of the flour and what to do?



The gingerbread man after the first batch was super! The second (five-minute) - I missed.
And the bread itself is delicious

It seems to me to add some more water. Now the flour is drier than in summer, I started adding more water myself, did you follow the bun?

It seems to me to add some more water. now the flour is drier than in summer, I started adding more water myself, did you follow the bun?

Here is the phrase under the last photo: "... The gingerbread man after the first batch was super!"

And I, lately, on the same amount of ingredients and on the same program, the bread turns out to be high, under the very lid, then low, I always bake a small loaf. She began to bake in French, without sugar, everything was fine, the loaf was not high, the crumb was plump, what a nada! And the last time I was like that in French - it's the same as in ordinary And inside there is a hole in the crumb

[Wit]

Wit I recently had such a loaf, I was even scared, and the roof is practically one to one !!! Probably the quality of flour, now is, change the flour for baking! It helped me. Good luck and delicious bread !!!

Help, good people !!! The second time such bread began to turn out.

Listen, lying down or something to watch your pictures?
Flour is something of late! I moved from KhP for baking to the oven, I’ll probably have to come back - the dough floats stupid, instead of loaves there are some pancakes.

It seems to me to add some more water.

I support! In the summer, 275-280 g of water per 400 g of flour, and now almost 300 g of water must be poured, otherwise the dough is tight and the roof is so torn-torn ... Although stocks of flour have been standing since summer (4 bags left).

[Wit]

Listen, lying down or something to watch your pictures?
Flour is something of late! I moved from KhP for baking to the oven, I’ll probably have to come back - the dough floats stupid, instead of loaves there are some pancakes.

Yes, the pictures, even while standing on your head, can be viewed, the roof of this bread will not become more beautiful. But why did she jump in price up to 60 rubles for 2 kg?
And I read about flour of the 1st grade here: they say, finally, you can make bread from it! And in terms of quality, it does not differ from the highest grade in any parameter: everything is tyutia to tyutu. Only the color of the premium grade is whiter. Probably bleached with bleach

As I understand it, flours of grades 1 and 2 are now practically not standardized. And the quality is highly dependent on the grain. Our bread made from white and gray flour differs in both taste and aroma.

WitIf you want, try to bake bread only from wheat of the 1st grade - but the simplest one and on dough. Maybe then the taste will open up?

Flour, yeast, water, salt, butter (refined or butter). Sugarless!

[Wit]

Wit Online Magnet, flour from Tver flour mill "Extra" try it

[Wit]

Wit Online Magnet, flour from Tver flour mill "Extra" try it

Oh-oh-oh, that's just about her and I wrote in the post just above. Can. Did it hit me like that?

[Wit]

And I read about flour of the 1st grade here: they say, finally, you can turn bread from it! And in terms of quality, it does not differ from the highest grade in any parameter: everything is tyutia to tyutu. Only the color of the premium grade is whiter. Probably bleached with bleach

Wit, I bake bread from wheat flour and only from 1 grade. From the 2nd I do not like it. And from the highest grade, well, just a bun, and I love bread: that's what they differ in taste (I want to eat soup with bread). And still bread from the 1st grade is still healthier, because everything useful has been pulled out of the premium flour. Or maybe they "bleached" with bleach. I even sometimes add wheat bran to 1st grade flour (10 percent), so the bread becomes even healthier. And in that bread of yours, there was definitely not enough water. Don't be discouraged, the next bread will be very good. 🔗 Good luck to you!!! 🔗

I had such a "beautiful" roof when the bread stood still. Is the yeast ok?

the dough is swimming foolishly

really floats .... ... I began to add according to Art. a spoonful of bran .. to "return the bun to normal" ...

Flour is something of late! I moved from KhP for baking to the oven, I will probably have to come back - the dough is floating around, instead of loaves there are some pancakes.

I join! Today I put the dough on the whites, as usual and what do you think: I measured all the ingredients strictly according to the recipe, the dough began to rise and also floated. What is this? Of course, I made the whitewash, but I didn't like the floating dough. Although mine did not notice all my difficulties, they are not interested in it.
Means exactly flour!

Thank you all for your support and clarification!
Yeast current from the store. The first time I put the bread overnight so that it was ready in the morning, the second time I cooked it immediately - 4h00. The bun was a lovely sight! It looks like flour! Take a look at this miracle. Foolishly took two packs. Sfotkal not printed. Pay attention to the places where the masterpiece was made: on the left side - one address, on the right - another.

Oh, and I bought such flour, but I haven't baked anything from it yet.

With this flour, I got the same crooked and tasteless bread.

With this flour, I got the same crooked and tasteless bread.

Her, but the bread is delicious. Well, at least normal bread. And the smell is pleasant, and the crust is yummy

And I add this gray flour to baked goods in a mixture with the highest grade. In the store I did not see that this was the first grade - although the price was of the highest grade.

Respond, who said that first grade flour is preferable for baking bread than premium flour !!! I was looking for her for half a year !!!!!

I have had such flour since the summer, I only added it to my bread

And I also read a lot and bought whole grain flour - well, the bread made from it is tasteless, and no one wanted to eat it, even though it was useful. What to do with the remaining 1.6 kg - I don't know.

What to do with the remaining 1.6 kg - I don't know.

Where, where, but what about the famous Mistletoe shrimati pie?
I also add it to rye with bran, it's delicious

Srimati has not taken root with us, charlotte is our everything. In rye - I should try to put a couple of spoons at least, but I only bake Darnitsky and custard.

[Well, I'll say that bread made from 1st grade flour is tastier and healthier than from the highest ...]

Well, I'll say that bread made from 1st grade flour is tastier and healthier than from the highest ...

We bake the simplest bread according to the standard recipe:
500 g wheat flour
7-10 g of compressed yeast,
320 ml of water,
1.5 tsp salt,
20 g butter.
Sugarless!

=> We take half the flour, half the water, yeast, knead the dough on the "pizza". Tracking the bun. We reset the program in 10-15 minutes. We take into account what had to be adjusted (add water or flour). With this in mind, add the rest of the flour, water, salt, oil to the bucket, set the "main" program. If desired, add an hour or two or three deferrals.

=> Lazy option - replace 20 ml of water with 20 ml of apple cider vinegar 6% (natural fermentation!), Mix everything in the main program.

If after that you say that the bread is not tasty, then:
or we have completely different traditions of taste,
or the flour is terribly unfortunate.

P. S.My mother-in-law once complimented me for just such a bread - with pressed yeast and gray flour. She said that my bread reminded her of the bread she ate in her youth. And that was the most delicious bread in her life.

P. P. S. just thought ... my bread made of 2nd grade flour had such a bumpy roof. Maybe your flour sold as 1st grade is closer to 2nd grade. Then everything is the same as in the previous post, only we mix the gray flour with premium flour 1: 1.

She said that my bread reminded her of the bread she ate in her youth. And that was the most delicious bread in her life.

Yes, in our youth, everything was tastier for all of us, and the grass was greener. And my dad got hungry as a child in the post-war years, and when he entered the institute, he bought soup in the student canteen for a scholarship. And after hunger, already 40 years have passed since then, and my mother will cook delicious things, oh;) n sometimes says: like in the dining room. And this was the highest praise from his lips. Although I don’t think that stolovsky soup was so tasty.

I apologize for the offtopic, delete it, Rinochka, if necessary.

it's not off-top, it's memory. My mother-in-law survived the Holodomor.

If it was bread or some kind of food that was remembered in youth, and at a respectable age, other bread caused exactly these memories, then the praise is absolutely deserved.

For me, the most delicious bread was in 1984 - we traveled from Dnepropetrovsk to Aleksandrovka (?) On the river. Samara. On the way we bought bread from a local bakery. Huge molded wheat white, with a thick crust. We ate it for several days, it didn’t get stale! How delicious he was! You can't repeat this - apparently, the bakery was somehow special, maybe even on wood.

And one more delicious bread - these were gray "bricks" in Kanev. The bread was excellent, it didn't go bad for a week (we went to town once a week, I don't remember even once that the bread went bad). And two years ago we went to Kanev - there are trivial loaves, but there are no "bricks".

And one more delicious bread - these were gray "bricks" in Kanev. The bread was excellent, it didn't go bad for a week (we went to the city once a week, I don't remember even once that the bread went bad). And two years ago we went to Kanev - there are trivial loaves, but there are no "bricks".

I still miss such a brick and the old black bread. Now everything is not the same coat ((((((

Kohl was such a booze! ..
In the 70s, I had to live in the wilderness of the Gorky Region for a couple of years. The village bakery baked awful rye bread - sour, dull. We, schoolchildren, were taken there on an excursion and at the end were treated to broken pieces of hot bread, poured with "stinking" sunflower oil and sprinkled with coarse salt. It seems to me that I have never eaten anything tastier!

[Wit]

Respond, who said that first grade flour is preferable for baking bread than premium flour !!! I was looking for her for half a year !!!!!

Wit, and I use this local flour:

The flour is great! It is called "Melina" (maybe you will find one somewhere). So maybe you were just out of luck with your flour. Look for another. I once used 1st grade flour from other manufacturers, so I didn't really like that flour. Or most likely I'm used to this, "my" flour.

We have flour of the first grade, at least shout the guard. Not on sale at all! I already "strained" my acquaintances of entrepreneurs, and pestered the administration of stores directly - all to no avail. Only whole-ground Garnets (or as they now write "wheat wallpaper"). I want to!

[Wit]

Wit, and I use this local flour:

I once used 1st grade flour from other manufacturers, so I didn't really like that flour. Or most likely I am used to this, "my" flour.

Thank you, Mashenka, for the recommendation. I will now look for such flour. I don't remember what, but experts advised to pay attention to the quality and design of the product packaging. Good packaging will not pack a bad product. Then this statement seemed to me controversial. Wait made sure that in this case they guessed right.

marinastom
"... were treated to broken-off pieces of hot bread, poured with" stinking "sunflower oil and sprinkled with coarse salt ..."
I confirm, Marina! I've tried so many times to do this! Nifiga !!! I didn’t eat more of such yummy as then as a child

The flour is great! It's called "Melina" (maybe you'll find one somewhere). So maybe you were just out of luck with your flour. Look for another. I once used 1st grade flour from other manufacturers, so I didn't really like that flour. Or most likely I am used to this, "my" flour.

A cousin lives in Novosergievka. We'll have to ask her to send. Is there something there?

I think it has. Novosergeevka is not far away, so there should be supplies.

And I also read a lot of the same preferences and bought whole grain flour - well, and tasteless bread made from it, moreover, no one wanted to eat it, even though it was useful to feed the birds. What to do with the remaining 1.6 kg - I don't know.

Add 50 g each. into premium flour (respectively, by 50 grams of premium flour, do not forget to reduce it from the amount that is required in the recipe) when you bake at least white or rye bread. The taste will be familiar, but the benefits are still undeniable.

Add 50 g each. into premium flour (respectively, by 50 grams of premium flour, do not forget to reduce from the amount that is required in the recipe) when baking at least white or rye bread. The taste will be familiar, but the benefits are still undeniable.

I would also add a couple of spoons! I have whole-grain flour .. I once only baked bread from it .... it somehow also seemed tasteless to me (in comparison with others) ... however, I don’t tune myself to flour so categorically ..

Colleagues, did my P-2502 malfunction or did I not pay attention before?
On program 2-Basic fast according to the instructions for HP, there should be one kneading, and she turned on a couple of turns of the mixer on the Rise and mixed all my beauty - Rye custard bread from Vanya 28 - the dough rose so well before. Indeed, in this mode there should be one batch !!! 🔗

And I also read a lot and bought whole grain flour - well, the bread made from it is tasteless, moreover, no one wanted to eat it, I don't know where to put the remaining 1.6 kg.

Have you tried Sonadora Whole Wheat Whole Grain Walnuts. It turns out to be lush and not so specific in taste, probably because of the nuts

No, we can't get enough nuts, my husband doesn't eat.

Colleagues, did my P-2502 malfunction or did I not pay attention before?
On program 2-Basic fast according to the instructions for HP, there should be one kneading, and she turned on a couple of turns of the mixer on the Rise and mixed all my beauty - Rye custard bread from Vanya 28 - the dough rose so well before. Indeed, in this mode there should be one batch !!!

apparently decided to add a couple of strokes to your kolobok!

I was baking bread on the "fast" mode at 255 today on an emergency basis. I was also surprised that, after all, there were slips.

Yesterday I tried to increase the water by 10 ml (270 ml in total by size M) and did not add a single gram of rye flour. I didn't follow the kolobok out of principle. I even missed the notch for 20 minutes. I put the middle crust. After cooling down, the roof wrinkled a little. The bread is delicious
🔗
🔗

And I also read a lot of the same preferences and bought whole grain flour - well, and tasteless bread made from it, moreover, no one wanted to eat it, even though it was useful to feed the birds. What to do with the remaining 1.6 kg - I don't know.

I would not replace 50 grams, but try at least 100 grams, and then quietly bring it to 1/3. I used to bake bread from 2nd grade - it is heavy in its pure form, compared to 1st grade, so I mixed the 2nd grade with premium grade 1: 1 - it turned out very tasty, but this is for those who are used to gray wheat bread.