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

Here is my first bread in 2502
Basic, egg, recipe from a book.

What size did you do?

Size L, for 500 grams of flour, loaf height 17 cm.

Hello everyone!
And last night I somehow got really sick, not at the cashier

And before NG, the program is at least, you need to take at least 4 bread with a visit, I will start baking today, I will try with all the positive, despite the state ... I want to bake a dark bread, for the first time I baked rye-wheat in milk, which- it turned out to be too heavy for us ... so I want to bake Rinin, so I want everything to work out under the conditions of a limited time

Everybody has wonderful bread! By the way, I also do not see all pictures from the radical ... somehow after one :-) I see previews, but not big ones ...

Now I will try this link. See?

🔗/ a3c / 2012-12-29-11-11 / i7-3915492 / 754x566-r]
toast bread

The crumb is cool, is it thanks to the potato broth that he is?

Hello everyone!
And last night I somehow got really sick, not at the cashier
The crumb is cool, is it thanks to the potato broth that he is?

Recover !!!
I think it's because of the broth. I read from someone in LJ that the puree itself would not hurt to add. it will be necessary to check)))

Recover !!!

Thank you so much! So reluctant to face NG, and even afraid of infecting my baby. This is how I walk in the hospital in a mask
Hope for the best! I wish everyone to leave all the byaks in the old year, and to enter the new one with new strength, healthy, inspired :-)

I think it's because of the broth. I read from someone in LJ that the puree itself would not hurt to add. it will be necessary to check)))

Yesterday I was just reading, somewhere Admin wrote to leave cards. broth and a couple of potatoes will not hurt :-)

Yesterday I was just reading, somewhere Admin wrote to leave cards. broth and a couple of potatoes will not hurt :-)

so I thought, shouldn't I leave every time you cook potatoes and broth and mint)) put them in the freezer.
otherwise, as you start to bake bread and remember, a pancake would not hurt now.

So I thought, shouldn't I leave every time you cook potatoes and broth and mint)) put them in the freezer.
otherwise, as you start to bake bread and remember, a pancake would not hurt now.

And in my freezer there are always plastic bottles with serum. I add it to the test. And I always have a lot of it, because I regularly make feta cheese, that's a lot of whey and it turns out. If you just keep everything in the refrigerator, then while I spend it all - it spoils, and I leave some of it, and ice cream the rest. It is only salted and therefore I put less salt in the dough than in the recipe.

And in my freezer there are always plastic bottles with serum. I add it to the test. And I always have a lot of it, because I regularly make feta cheese, that's a lot of whey and it turns out. If you just keep everything in the refrigerator, then while I spend it all - it spoils, and I leave some, and the rest of the ice cream. It is only salted and therefore I put less salt in the dough than in the recipe.

Tan, I didn't think about whey - I recently made a miracle curd from yogurt - from the freezer. I forgot
Soooo, so you need to prepare a piece of paper and a pen and hang them in a prominent place (for those who are especially forgetful)))

Oh, what kind of bread with live yeast I baked Tanya! Thank you very much for your good advice !!

Oh, what kind of bread with live yeast I baked Tanya! Thank you very much for your good advice !!

To your health, how did you like it more - dry or alive? And what kind of baked you, white?

To your health, how did you like it more - dry or alive? And what kind of baked you, white?

You know, I liked it more on the living - it's some kind of fragrant aromatic.
How easy it is to bake in this oven! I never cease to be amazed! Cool! Only control the bun.
These days I baked wheat-rye and completely country white. The recipes were not for the stove - I tried it and it turned out great.
And I don't even remember the authors - I save my favorite recipes on my computer, a whole encyclopedia))) recipes have already accumulated.

Cool! Only control the bun.

And I controlled the bun a couple of times, and then when I decided on the water-flour ratio, I already throw it right and don't worry. And right now I bake in the oven, then I make 30 g less water than for HP.
Only if it is wheat-rye, then if I don’t miss the batch, then I help to scoop up the flour from the corners with a silicone spatula, otherwise it stays there often. I don’t do this on pure wheat, then everything rakes well by itself.

And I controlled the bun a couple of times, and then when I decided on the water-flour ratio, I already throw it right and don't worry. And right now I bake in the oven, then I make 30 g less water than for HP.
Only if it is wheat-rye, then if I don’t miss the batch, then I help to scoop up the flour from the corners with a silicone spatula, otherwise it stays there often. I don’t do this on pure wheat, then everything rakes well by itself.

It's true, one of the moderators said - this is a mini-bakery at home. You can come up with combinations of modes and product ratios.
Exactly, exactly, I noticed - the rye bun does not take all the flour when kneading. I decided to tweak it with a wooden spatula between the batches, it did not fit))) and I had to feel the piece of the spatula on the dough.

Svetlana, buy a silicone spatula, such that it is slightly bent, but elastic.

I have this, I am very happy

Girls, I congratulate everyone on the upcoming New Year !!! : rose
With all my heart, health and luck,
Let the mood be excellent!
May every new day be successful
The fate of the bright page flips!
And let only the best lie ahead:
Wealth, joy and well-being!

Svetlana, buy a silicone spatula, such that it is slightly bent, but elastic.

Thank you Irina, now I will definitely get one.

Oh, it turns out, a countrywoman!

Thank you Irina, now I will definitely get one.

I bought a simple one in the "All at 37" store, it is very convenient, and its handle is plastic, you should not be afraid to touch something delicate (covering, for example).

Girls, I congratulate everyone on the upcoming New Year !!! : rose

Irina, thank you!
I also congratulate everyone on the Coming! Health to everyone and new kitchen (and not only) feats!

Oh, it turns out, a countrywoman! I bought a simple one in the "All at 37" store, it is very convenient, and its handle is plastic, you should not be afraid to touch something delicate (covering, for example).

Yeah, for sure, there is such a store, countrywoman))), I will certainly go in that area - I like to buy all sorts of tools there for free

I decided to tweak it with a wooden spatula between the batches, it did not fit))) and I had to feel the piece of the spatula on the dough.

Oh, no wooden one !!!!! I almost ditched the stove with a wooden spatula at the beginning of my bread-making journey. Here, look, my shovel has become.

In short, a couple of teeth bent, the blade wedged between the mixer and the wall of the bucket and abruptly stopped the engine. I got scared, but HP continued to knead. It was only when I took out the bread that I saw my crooked stirrer. Now I'm mixing with a disabled mixer. Well, really, she copes, albeit lame.
And I scoop up some flour either with silicone, or gently with my fingers.

And I scoop up some flour either with silicone, or gently with my fingers.

Oh, Tanya, don't use your fingers! Here, as on Berner, one can suffer severely.

Oh, no wooden one !!!!! I almost ditched the stove with a wooden spatula at the beginning of my bread-making journey. Here, look, my shovel has become.

Yeah, Tan, as if your hands have nothing to do there while the engine is running, you will not be happy to caress. Works powerfully! if the tree cuts into chips)))

Before the cartoon, I didn't even use silicone spatulas, but now only them :-)
I like to buy different things :-) here my mother managed to cripple a spatula from the doctor otcher to cripple something in a frying pan and before washing she decided to gnaw off the scapula with a piece of the scoop and chewed it off with a piece

==================
Oh, I forgot to brag, finally, I found live yeast, I’ll now bake it on them, in the area I have obliged all fives / crossroads, in Auchan not even, but I remember there were, in the end, only in the crocus were my dear (y) hurray :-)

Now I will try this link. See?

🔗

And so - great!

So it is better not to use RADICAL. : this: Can the moderators complain about it))) let them give a link to another hosting 🔗.

Download through our website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166197.0

So this is only for recipes, as I understand it. And just not to lay out the topic.

Thank you ! I will carefully study

Download via our website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166197.0

So this is only for recipes, as I understand it. And just in the subject can not lay out.

Download through our website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166197.0

Thank you ! I will carefully study

My husband gave me 2502 for the New Year) Now I'll sit here) and read for now .. otherwise I'm afraid I won't join)
yesterday we tried the easiest one on the first program, it came out perfectly. We will soon knead the pizza dough)

Happy New Year!
Ruddy and fragrant bread for everyone!
Well, confess, who came out the best on New Year's Eve?

Happy New Year everyone!
My HP did a great job :-)
I made custard bread for the holiday, however, while they were absent, the parents diminished the loaf :-)
Then I made bread from Rina millet-ryan. 50x50, so I ran to the store again, and they began to eat it, barely pulled out the leftovers, it was already supporting it, I still had to bake the white one, in the end, I still had time to bake white milk on dough and a quick white one with semolina from Elena Bo, pah-pah-pah , everything turned out so great :-)
Rina, you have a separate ATP for the recipe, why I was so afraid to make it, but it turned out that it was necessary, and the roof is convex :-) but zapaaah, but vkuuuus :-) in general, the gosya had sandwiches made of purchased bread, that's it, now I I can’t eat this, it will never compare with mine

[julia-bor]

Happy New Year everyone!

Then I made bread from Rina millet-ryan. 50x50, so she ran to the store again, and they began to eat it, barely pulled out the remains
Rina, you have a separate ATP for the recipe, why I was so afraid to make it, but it turned out that it was necessary, and the roof is convex :-) but zapaaah, but vkuuuus :-) in general, the gosya had sandwiches made of purchased bread, that's it, now I I can’t eat this, it will never compare with mine

Well, well done, and I kept waiting, well, when will you bake?
And with semolina I do not fast, but on the Main program according to the recipe julia-bor this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=95885.0 This is one of my favorite white breads.
Fast programs are best used only as a last resort when bread is urgently needed. A longer program is better for health.

made the dough in French mode, no. 18, molded a baguette, baked it in the oven, I didn't really like something (
can you tell me the recipe?

made the dough in French mode, No. 18, molded a baguette, baked it in the oven, I didn't really like something (
can you tell me the recipe?

Take a look here click here

And where can you see the proven recipe for rye and Borodinsky for model 2502?

And where can you see the proven recipe for rye and Borodinsky for model 2502?

I do it according to the recipe for HP, I am happy with the result, I only add dry Bovaria sourdough and gluten

I do it according to the recipe for HP, I am happy with the result, I only add dry Bovaria sourdough and gluten

how much do you put?
where do you get them? I have not met in our stores.
I recently ordered Extra-R from one site, I don't know, will it fit?

[HERE]

We have a section dedicated to the ingredients for baking bread (see HERE). The topic, where dry starter cultures are discussed, is HERE

.. finally found live yeast .. found my dear ..

Maryana, how have you already tried live yeast?
Share with us your own experiences (especially gustatory)
from their use in comparison with instant

Hello everyone! I bought myself HB Panasonic 2502. I baked regular bread 2 times. I liked the bread. But questions arose. I have read the manual, the kolobok rule, the units of measurement of products (gr or ml). How to store bread, baking mistakes and so on. But since I have a 7-month-old child, I can't review the whole forum. I wanted to ask you advice and answers to my questions.
So, it seems to me that I had a "temper". And why this is formed, I did not understand. Perhaps there was an extra amount of water?
And yet, the most important questions. I have an electronic balance, accuracy up to c. But what I weigh on them, and what I put in measured teaspoons and tablespoons, are different. For example, yeast writes that 1 teaspoon corresponds to 4 grams of dry yeast, but I get 2 grams. And with sugar, on the contrary, in a tablespoon it turns out less in grams than on a scale. It's the same with salt.
So, now, how can I weigh everything, by the scales or by these spoons?
Thank you.

[Mashulya1]

Mashulya1 In most recipes, salt, sugar, dry yeast are measured with measuring spoons. In my opinion, such super-accurate weighing is not required. Weigh only fresh, compressed yeast.
And I don’t know what “tempering” is, I have been baking for two years now ...

Hello everyone! I bought myself HB Panasonic 2502. I baked regular bread 2 times. I liked the bread. But questions arose.

Masha, congratulations on a very useful purchase !!!
Before the new year, I also became a happy owner of HP, but I have already read a lot of things on this forum - a huge number of useful tips (I have holidays now). Do not bother with these grams, you need to determine the amount of salt and sugar to your taste. For example, I figured out: for white flour for 450 grams - 1 tbsp. l sugar, 1.5 tsp. salt, 1.5 tsp. dry yeast or 6 grams fresh. yeast, vegetable oil or butter, or mixed from 1.5 tbsp. l. up to 4 tbsp. l (all in measuring spoons from HP). It's good to add 2 tbsp. l. sour cream, 2 tbsp. l of milk powder, and cook well with potato broth (it gives pomp to bread) somewhere 300 ml. Well, the most important point is to put aside a little flour and add it gradually when kneading, if you suddenly overdo it with liquid components - see how the bun is formed, add flour 1 tbsp. l. - the dough should not be smeared on the bottom of the bucket under the bun, As ROMA teaches, the bun should be soft to the touch like .... a baby's butt. Now I do this: I put the food in the bowl - on the pizza program for 15-18 minutes - off - left it to ferment for 1 hour - poured the dough onto the board and took out the mixer, stretched it out with my hands and folded it a couple of times into a cool roll - I put it in a bucket, smeared it with a cool solution of sugar / water (it gives a funky caramel smell when baking) - program 12 for 30 seconds (to warm the HP) - off. insert the bucket into the CP - leave for proofing for 1 hour --- on program 12 baking for 55 min. Woo-ala!
🔗 🔗

How to store bread

So, it seems to me that I had a "temper". And why this is formed, I did not understand. Perhaps there was an extra amount of water?

About tempering, I also don't know what it is, I have been baking for almost a year, probably in preparation for the baking process I was not such a diligent student and did not read the manuals from cover to cover. If you tell me, I would be interested to know what it is, otherwise I might be doing something wrong.

And about store. When I take out the bread (from the HP or from the oven, anyway), I need to put it to cool on a wire rack (you can use the one in the microwave or in the airfryer) and immediately cover it with a towel on top. And so it cools down. When it has cooled down, I wrap it all over with this towel and it continues to lie there on the grate or in a trough from a Borner grater. All this time, bread is actively eaten. And on the second day, I put what was left in a plastic (Oh, horror and blasphemy!) Bag and it still lies in it for about a day, and all this time it is eaten and eaten. Then new bread is baked, and if anything remains of this, which is rare, then I cut the croutons into small cubes and dry them. Go well with soup.

I've been baking for almost a year,

Tanya, happy new year! May health and prosperity be in your family! Please tell me, is it possible to manipulate programs so without harm to HP? (On and off when needed). Can't some settings fail? I have not come across any comments about this.

how to store freshly baked bread? I wrap it with cheesecloth, as it cools, I put it in a plastic bag, the crust becomes soft, the crisp disappears, but I wanted to avoid it. advise plz

[Happiness to everyone]

Returned after a trip to relatives. In connection with the long Internet was on the forum only in the "reading" mode. So I congratulate everyone on the coming NG with a delay! Happiness to everyone, as everyone understands it !!!

While visiting mother, she buzzed all her ears with her purchase, she also caught fire!

Today I baked the first rye in KhP. All sorts of sourdough malts will be available only after the holidays, so the bread turned out to be without sourness at all !! Even sweetish! And the same problem as described here earlier - flour remained in the corners!

But breaking the crust in white can already be avoided - on the advice of Admin, added ascorbic acid.

how to store freshly baked bread? I wrap it with cheesecloth, as it cools, I put it in a plastic bag, the crust becomes soft, the crisp disappears, but I wanted to avoid it. advise plz

We have absolutely no problems with bread freshly baked in a bread machine - it does not stay for more than 36 hours (usually 24 hours), without having time to get stale. It lies there, wrapped in a linen towel (I have such a fetish - a new loaf in a fresh towel, even if the previous portion is not over)! But seriously, put it in the bag not right away - but after 12 hours. It won't affect the crust, and, as I said, it doesn't have time to get stale.

And I also have a question for the owners of the 2502s: in the "dark crust" mode, the sides get very dark. Is that so for everyone? Or is there something wrong with my swallow?

Now I do this: I put the food in the bowl - on the pizza program for 15-18 minutes - off - left it to ferment for 1 hour - poured the dough onto the board and took out the mixer, stretched it out with my hands and folded it a couple of times into a cool roll - I put it in a bucket, smeared it with a cool solution of sugar / water (it gives a funky caramel smell when baking) - program 12 for 30 seconds (to warm the HP) - off. insert the bucket into the CP - leave for proofing for 1 hour --- on program 12 baking for 55 min. Woo-ala!

Something very difficult. So that the oven is not needed, the HP is not needed - my combine kneads very well, in the oven at a temperature of 30 - proofing. And bake in a mold. And HP was purchased to automate the entire production (fell asleep in the evening - ate it in the morning) !!

However, the caramel lubricant idea is interesting. Doesn't it interfere with the rise of the dough?

how to store freshly baked bread? I wrap it with cheesecloth, as it cools, I put it in a plastic bag, the crust becomes soft, the crisp disappears, but I wanted to avoid it. advise plz

And I keep it in a linen towel, then the crust is always crispy. The bread should cool on a wire rack and better on the side - then the condensation does not soften the dome

And I also have a question for the owners of the 2502s: in the "dark crust" mode, the sides get very dark. Is that so for everyone? Or is there something wrong with my swallow?

I have dark ones too - but for me this is a virtue, not a disadvantage

Tanya, happy new year! May health and prosperity be in your family! Please tell me, is it possible to manipulate programs so without harm to HP? (On and off when needed). Can't some settings fail? I have not come across any comments about this.

Hello Sveta! Happy holidays to you too! I don’t know about the harm, I haven’t seen anything like it either, I drive HP for everyone, if anything, they will repair it under warranty for free. But, I do not think that because of this, it can overwhelm. Rather, if you turn on the microwave oven side by side with it at the same time, then I would not risk turning on the HP at all.You never know how waves from the micro can affect the HP brain. Someone wrote that on electronic scales, tsyfir go crazy when a microwave oven is turned on nearby.

I don’t know about the harm, I haven’t seen anything like it either, I drive HP for everyone, if anything, they will repair it under warranty for free. But, I do not think that because of this, it can overwhelm.

Thanks for the answer! I calmed down I didn't know about the microwave, I will be careful.

Something very difficult. So that the oven is not needed, the HP is not needed - my combine kneads very well, in the oven at a temperature of 30 - proofing. And bake in a mold. And HP was purchased to automate the entire production (fell asleep in the evening - ate it in the morning) !!

However, the caramel lubricant idea is interesting. Doesn't it interfere with the rise of the dough?

I totally agree about automation! But since I work from home, I can carve out some time - in order to tinker
with dough. And it also seems to me that when you twist it with a tight roll, his cap does not crack. And the sweet lubricant does not exactly interfere with the rise of the dough. I also tried strong tea leaves, melted butter - everything turned out very well.

2. Saf-Levure yeast should ALWAYS be dissolved in water !!!

Admin, tell me, is the water for dissolving the yeast subtracted from the total amount of liquid in the recipe ??? Or, due to swelling of the yeast, you should not reduce the amount of water?

Liquid - it is also liquid in Africa. Although you dissolve the yeast with it, even though salt and sugar, at least use a part in the dough - the total amount of liquid should be more or less preserved! That is, for 500 grams of flour, approximately 320 ml (g) of liquid.

Today I baked the first rye in KhP. All sorts of sourdough malts will be available only after the holidays, so the bread turned out to be without sourness at all !! Even sweetish! And the same problem as described here earlier - flour remained in the corners!
==========================
And I also have a question for the owners of the 2502s: in the "dark crust" mode, the sides get very dark. Is that so for everyone? Or is there something wrong with my swallow?

Sourness in the same rye can be created using natural (!!!) apple cider vinegar. I quite often replace up to 20 ml of water in recipes with vinegar (and in wheat-rye it is necessary).

The dark crust can be darker if the bread contains sugar. More sugar means a darker crust. I bake wheat without sugar at all, so on a "dark" crust it turns out to be normally ruddy.

[Rina]

Rina, thanks for the advice. And vinegar is the most natural of natural ones - from our own apples, which, due to general laziness, do not even have a hint of chemistry in themselves !!! Only there honey was used (on the advice from my favorite cookbook Molokhovets), which is not always appropriate.

Girls, I can't read 97 pages. The question is - I want to bake a whole grain, according to the instructions, how is it made? (I have 2502)? Or Diet or Diet Raisin Bread. Has anyone tried it? And another question - in the dietary yeast R and B. I only have Nevada yeast, this is dry instant yeast, can I just put them? Thank you.

[kipitka]

kipitka, just pondered a similar question: how does the single-grain mode differ from the main one? The instructions do not say. How does the mixing take place in one and the other case? By the time indicated in the instructions, you cannot understand.

Yeast R and B - for different modes: for Diet and Diet fast (for fast yeast you need more), similarly for basic and basic fast. Instant yeast bread makers are also sharpened regardless of the manufacturer, so I guess put it down.