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

She baked the first bread in 2502, was unpleasantly surprised by strange sounds, the oven creaked like an unlubricated cart. I don't remember my old bread maker making such sounds. I will wait, maybe it will pass over time.
The bread turned out paler than in the old one, and the impression is that it is wetter, the recipe is proven, the proportions are strictly observed. I did not think that the stoves would be so different from each other, I would have to adapt to the new one.
The old one was 255

the bread is wet, I also noticed, but there is no experience for comparison, so I thought it should be so ...

The water just needs to be reduced and that's it. If the recipe is from the instructions, then there is 330 ml per 500 g of flour. I put 290 ml for this amount. I adhere to this ratio with any wheat bread.

Girls, the moisture content of flour can be very different. Manufacturer, grade, quality of raw materials, conditions of transportation and storage, conditions in the kitchen ... for 500 g of wheat flour, at different times, it took from 280 to 350-370 ml of water. And almost always it turns out bread "with butter" (neither I, nor children, we do not like too soft fluffy bread).

Yes, I remembered something, although it has nothing to do with the issue of fluffiness of bread ... If it is not water, but another liquid, you need to take into account that there is such a concept as dry matter. In milk, this is about 12% (i.e., in 100 grams of milk, there are 88 grams of liquid).

The water just needs to be reduced and that's it. If the recipe is from the instructions, then there is 330 ml per 500 g of flour. I put 290 ml for this amount. I adhere to this ratio with any wheat bread.

for 450 flour + 50 semolina 280 water
recipe tested many times

Girls, the moisture content of flour can be very different.

baked from the same flour, the same yeast, etc., as two days ago, only the bread maker is different, the result is different
daughter says the bread is slightly lower than usual, I'll try it tomorrow, I'll see how it tastes

Good day!
Purchased Panas 2501, there are two questions:

people Where do you buy rye flour, or should you live only in millionaires ....? toured supermarkets today at exit 0 ....

we use dry active Salufe shivers, but according to the instructions, they must be soaked for 10 minutes, the recipe book says that they must be used without soaking otherwise ayayay. So is it possible or not ...?

It just tasted of trembling (put 1.5 teaspoons for 3 recipes for a medium size), so I think I need to put less or the yeast is wrong?
Thanks in advance to everyone. The branch is very long, maybe there is an answer somewhere, but I ask you to help a newbie.

Good day!
Purchased Panas 2501, there are two questions:

people Where do you buy rye flour, or should you live only in millionaires ....? toured supermarkets today at exit 0 ....

we use dry active Salufe shivers, but according to the instructions, they must be soaked for 10 minutes, the recipe book says that they must be used without soaking otherwise ayayay. So is it possible or not ...?

It just tasted of trembling (put 1.5 teaspoons for 3 recipes for a medium size), so I think I need to put less or the yeast is wrong?
Thanks in advance to everyone. The branch is very long, maybe there is an answer somewhere, but I ask you to help a newbie.

We have rye flour - in supermarkets and at the grocery market, at the collective farm market. True, our city is a regional center.
SAF-Levure really needs to be soaked in water for 10 minutes. You can use them, there is also a SAF - a moment, you do not need to breed them. Levure really smells like yeast stronger. Saf-Moment is not like that. You can also use live compressed yeast. Although HP is not designed for them. But on them it is tastier and healthier and the bread does not smell like yeast.
Did you put measuring spoons of tea yeast or ordinary? There it is indicated in the measured. And then in the usual teahouse more intermeddle.

I took an ordinary teaspoon, then I saw a measured one ... I already took into account the future. Although on the pack it is written with tremors 1-2 tsp. for 1 kg and according to the prescription there is only 500 grams. Therefore, 1.5 is clearly too much.

realized that I needed less.

Can you soak it? It is simply said that first yeast, then dry and water on top ...? Or you can pour down the tremors diluted with water ..?

=====================
Ulan-Ude is the capital of Buryatia, roughly speaking also a regional center, but I haven't found it yet ...

to decide whether to soak or not, use the principle of making a dough.

1. Soak yeast in half liquid.
2. Pour half of the flour and diluted yeast into the bread maker, turn on the "pizza" program for 10 minutes, then reset the program.
3. Add the remaining flour, dry food, liquid, oil to the bucket, set the "basic" program.

At the stage of preparing the dough, you will just check the quality of the flour (have you read the rule of the kolobok?) And you will not need to watch the beginning of the batch on the main program.
PS In your profile, indicate where you are from. Maybe you will find fellow countrymen. And then we have a large geography.

I haven't read the rule of the kolobok ...

and why watch the start of the batch?

PS In your profile, indicate where you are from. Maybe you will find fellow countrymen. And then we have a large geography.

And here there are clubs where fellow countrymen communicate. Look, maybe your city is there too. By the way, you can ask your fellow countrymen - where and how much you can buy rye flour and other questions about your city.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

Good evening everyone! Recently purchased HP 2502. It's great to bake yourself (when you not only know what is in the bucket, but also when it works). Joyfully, you understand. ...
I want to say thank you very much to Rina for the recipe for 50 * 50 wheat-yeast bread. Yesterday I copied it, today I baked it. Not only looks beautiful, but also tastes wonderful! Delicious bread! The only thing I replaced live yeast with dry SAF-moment 1 tsp, I could not find live yeast in the nearest stores. I will search, then
I will definitely try. There was no malt either, so I put dry SAF kvass. I didn’t want to try it for the night, but I couldn’t resist (my son was praising it very much). : girl_red: Thanks again, I think I found what I was looking for.
Can you put even less yeast? Or won't it rise?
Thanks in advance for your reply.
🔗 🔗 🔗 🔗 🔗

[Attention to beginners! Congratulations on joining the friendly company of bakers!]

I haven't read the rule of the kolobok ...

and why watch the start of the batch?

then go to the first post of the topic and read it carefully, and then start walking along the links. Then you will understand why you need to know the kolobok rule

Especially for you I copy ...

Attention to beginners! Congratulations on joining the friendly company of bakers!

Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic
Features of the Panasonic 254-257 bread makers.

Don't try or try to tackle an exotic bread recipe or quick baking program right away! Start with plain wheat bread on the main program!

Read "A guide to baking bread in a bread machine" and study "kolobok rule" (see the necessary links below, they are "clickable") - this is your minimum... Please note that recipes are often focused on a certain flour standard that the flour sold in our stores may not meet! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

Nothing else is needed to start.

We read the rest already after obtaining at least the minimum, that is, the first experience with the bread maker!
Realize that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

On electronic scales, the scale can be either in kilograms or grams, or in ounces and pounds. Be careful!
In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?
Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE


Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models"which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

================================================

Here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

and here Recalculation of the number of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Moderator
P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for greater readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are grateful. Such gratitude will last forever.

[250 milliliters (standard glass) is only 160 grams of flour!]

Realize that food volume and weight are not the same thing!
250 milliliters (standard glass) is only 160 grams of flour!

Yesterday I made dough and there was flour in glasses. And since the habit has already stuck to weigh everything, I also hung up the amount of flour in a faceted glass to the eyeballs - 145g.

About whole grain flour!

The other day I was on a visit and the hostess treated me to bread made from central wheat flour - "English breakfast" is called. I really liked it, and at home I tried to reproduce it, but not entirely from CH flour, but in half. I did it, taking as a basis the main bread recipe (the very first one) from the instructions, only flour 300 g of the highest grade and 200 g of CZ + 1/3 cup of sunflower seeds crushed, but not into dust, but in pieces + 2 tbsp. l. sesame seeds.

The other day I was on a visit and the hostess treated me to bread made from central wheat flour - "English breakfast" is called. I really liked it, and at home I tried to reproduce it, but not entirely from CH flour, but in half. I did it, taking as a basis the main bread recipe (the very first one) from the instructions, only flour 300 g of the highest grade and 200 g of CZ + 1/3 cup of sunflower seeds crushed, but not into dust, but in pieces + 2 tbsp. l. sesame seeds.

And what exactly is it, the very first one in the instructions, that is, the usual white? Did you change the amount of water? I really want to try ...

Hello everyone, by the way :-)
We went to my mother-in-law for a week, and then decided to stay for another week, girls, and I was without a bread machine, how much I missed, the purchased bread did not go down my throat
Today we arrived, although I put some bread for a while, I can't even believe that in the morning we will eat OUR fragrant fresh bread :-)

She baked the first bread in 2502, was unpleasantly surprised by strange sounds, the oven creaked like an unlubricated cart. I don't remember my old bread maker making such sounds. I will wait, maybe it will pass over time.
The bread turned out paler than in the old one, and the impression is that it is wetter, the recipe is proven, the proportions are strictly observed. I didn't think that the stoves would be so different from each other, I would have to adapt to the new one.
The old one was 255

And my 2501 creaked during kneading, it seemed that the mixer was making great efforts to mix a cool teto, in general, there were no sounds for the aunt time :-)
And I read about 2502 (I don’t know, maybe it’s at all) that the crust becomes darker over time, for many after 10 times the oroch already turns out to be very very ruddy ...

We went to my mother-in-law for a week, and then decided to stay for another week, girls, and I was without a bread machine, how much I missed, the purchased bread did not go down my throat
Today we arrived, although I put some bread for a while, I can't even believe that in the morning we will eat OUR fragrant fresh bread :-)

As I bought it, I immediately began to shower my mother and sister (they live separately from me) with delicious bread. So they could not stand it for a long time and literally a month later they gave up, bought themselves a Panasonic 2501.Now we can stay with them a little longer, the bread is delicious there, and delicious at home.

trying to make egg bread
Something I do not like, that at the very bottom there is a kind of stuck dough, the bun rolls around and this dough cannot completely wrap around itself.
is this the norm for this recipe, or do you need to do something?

If there is dough stuck to the bottom of the bucket, I always add 1-2 tablespoons of flour.

If there is dough stuck to the bottom of the bucket, I always add 1-2 tablespoons of flour.

I added one, apparently not enough.
now the dough is rising, probably there is no point in adding. eh, the second pancake will probably be lumpy

And what exactly is it, the very first one in the instructions, that is, the usual white? Did you change the amount of water? I really want to try ...

The first recipe is basic wheat. I add a little water, ml 20-30.

Yesterday I made dough and there was flour in glasses. And since the habit has already stuck to weigh everything, I also hung up the amount of flour in a faceted glass to the eyeballs - 145g.

1. I would check the volume of a faceted glass (something there was that one glass was 200 ml, the second 250; we measure by weighing an empty glass and a glass of water).
2. if sifted flour was weighed, then it will be noticeably less in the same volume than caked flour.

Rina, I have a faceted glass (lipped) 250ml. And right now, I specially measured the flour - 140 grams under the top, put it on with a spoon, shook it a bit, so that the flour lay down more densely. I don't sift the flour, I took it from the bag.

People bakers, what is Agram leaven? and do i need it?

googled, ordered, I will pester with questions of use))))

Is it possible to use sprinkling in HP?
in the description of the sprinkling it is written: an hour before readiness, grease the top with salt water and sprinkle

and in HP how to do it? after all, it is undesirable to open it?

Is it possible to use sprinkling in HP?
in the description of the sprinkling it is written: an hour before readiness, grease the top with salt water and sprinkle

and in HP how to do it? after all, it is undesirable to open it?

Alas! I also became interested in this issue immediately after the delivery of the HP. In NO other way - we open, smear, sprinkle. Does not work with the timer.

Before baking, you can quickly.

140 grams under the top

a! The quantities indicated in cookbooks are usually indicated for whole food and poured into a glass "with a slide", and in this slide it is usually exactly 20 garm that is placed.

But the bottom line is that quite often people try to measure flour with a glass, considering that 250 ml flour = 250 g

And I read about 2502 (I don’t know, maybe it’s at all) that the crust becomes darker over time, for many after 10 times the orch already turns out to be very very ruddy ...

I've baked it more than 20 times, I don't see any difference.

I added one, apparently not enough.
now the dough is rising, probably there is no point in adding. eh, the second pancake will probably be lumpy

everything worked out well! the bread was baked and the top did not fall off - a beautiful even bun, my daughter has already appreciated

can there be any not difficult recipe for a cupcake, what would be without a mixer, once in hp?

I figured out about the koloboks ...
Dear, and if the recipe from another bread maker in my case is from Moulinex, but is very similar in components to the custard from Panasonic, you can leave the recipe from Moulinex and put the custard program, or then it will not come out what. Is it better to stick to the recipe from Panasonic?

And in the case of custard bread, how do you get around the yeast issue? Also, half the flour and water into the bun after 10 minutes of pizza and then the rest and the custard program or it won't work here ...

can there be any not difficult recipe for a cupcake, what would be without a mixer, once in hp?

As I understood from the instructions, it is recommended to bake cupcakes by laying the bottom and walls with paper. So it will hardly be easy. You can try to knead in HP, then put it in a bowl, and load it back into a bucket lined with paper.

I've baked it more than 20 times, I don't see any difference.

Or maybe if it was someone else, and you saw only the first and the 20th, then the difference, I think, would be felt in the color.

Dear, and if the recipe from another bread maker in my case is from Moulinex, but is very similar in components to the custard from Panasonic, you can leave the recipe from Moulinex and put the custard program, or then it will not come out what. Is it better to stick to the recipe from Panasonic?

And in the case of custard bread, how do you get around the yeast issue? Also, half the flour and water into the bun after 10 minutes of pizza and then the rest and the custard program or it won't work here ...

As the luminaries write, any bread recipe can be repeated in any other HP. Check out a similar recipe on the forum, especially the comments of those who baked. And what is the difficulty with yeast?

Or maybe if it was someone else, and you saw only the first and the 20th, then the difference, I think, would be felt in the color.

I do not pretend to be the truth of my opinion, but now in the mode of the middle crust it turns out "the most it" That dark all of mine did not like from the very beginning. And there is nothing to compare with - the first has already been eaten, the last is on the verge of extinction (in the stomachs). It would be necessary to knead the next one, but Pudov will not bring my agram. They always have problems with delivery.

I figured out about the koloboks ...
Dear, and if the recipe from another bread maker in my case is from Moulinex, but is very similar in components to the custard from Panasonic, you can leave the recipe from Moulinex and put the custard program, or then it will not come out what. Is it better to stick to the recipe from Panasonic?

I used the Orion bread maker for a year. Now in Panasonic I use the same recipes. Only in Panasonic you need a little more liquid (or less flour) than in the recipe. In any case, that's how it works for me.

I tried to bake Easter cake according to the recipe from the instructions (rehearsal). I was embarrassed that only 50 ml of citrus juice was liquid, at the last moment I added 100 ml of milk. The roof collapsed, but it turned out delicious. The crumb is so airy. Sweetness is not enough. Previously, when she kneaded herself, she baked in the oven, 1 glass of sugar for the same amount of flour added. You can't put so much in a bread maker, with 4 tbsp. l. then Easter cake is like a negro

Hello everyone, well, I also joined the owners of the Panasonic bread machine ..... I really want to study it better ..... yesterday I baked bread for the first time, ate it so delicious, airy, today I made pizza dough, baked pizza for dinner ..... I really hope for your help in my endeavors)

Hello everyone, well, I also joined the owners of the Panasonic bread machine ..... I really want to study it better ..... yesterday I baked bread for the first time, ate it so delicious, airy, today I made pizza dough, baked pizza for dinner ..... I really hope for your help in my endeavors)

Congratulations on a great purchase! Oven Panasonic - Successful breads, pizzas and other things !!! There are many experienced bakers here and they will always come to the rescue. Ask and they will answer you.

Congratulations on a great purchase! Oven Panasonic - Successful breads, pizzas and other things !!! There are many experienced bakers here and they will always come to the rescue. Ask and they will answer you.

thanks a lot, I really hope for help)))

[Lagri]

Oh! Touching kitten Lagri turned into a charming princess

Well, that's ... I forgot why I came. A! I wanted to report on the roof (yes, the very little roof went from the princess). Replaced flour. Instead of the name, the slogan is "Time-tested recipes." The bread turned out superb, the roof did not move down.

I also did not have a smell, the smell happens sometimes when the flour is sprayed great when kneading and it burns out on the heating element. And negative reviews are rather an exception to the rule. Our stove is SUPER! Something has been written about this before. Maybe Rina will come and tell you. She knows everything!

Got a stove on Saturday.My oven baked 3 different breads (regular bread with rye flour on mode 8, custard (I added a tablespoon of apple cider vinegar and flaxseed to it, the rest is all according to the recipe) and cake. Everything is fine! There was no smell of plastic. In general, I'm a beginner - this is my first stove and I am delighted with it!

Congratulations on purchasing a good helper.

I'll tell you a little about the smell of plastic, as I, a techie, understand this. The cases of bread makers and many other household (and not only) devices are made of shock-resistant polystyrene - UPS or ABC plastic. I won't go into details - it's boring and long. So in its original state, it is powder or granules. I've seen in granules. The technological process of polystyrene casting is well developed and must be strictly followed. But Panasonic may not do this, but buys ready-made sheets. Further, he already manufactures the bodies of bread machines. But if the technical process is violated ... a little bit, then a side effect may be a pungent or not very odor that does not affect the strength and performance characteristics of the finished material. So it happens that Panasonic comes across a batch of polystyrene with such a glitch. When testing a finished bread machine, the smell is detected, but no one will reject products from this batch. People grabs this too. Moreover, this smell will not affect health in any way. And to reject the entire batch means only one thing: to scatter its cost on the next, odorless. And thereby increasing the price. Over time, the smelly garbage evaporates and the smell disappears. Sometimes it doesn't. Something like that. Maybe someone who works in the plastics industry will correct me. My specialty is somewhat different.
My opinion: if the smell does not go away within the period allowing the exchange of goods, it should be changed or the money taken away. When exchanging, keep in mind that the store received party fragrant HP.

Um, it's sad, my smell disappeared after 3-4 times

Um, it's sad, my smell disappeared after 3-4 times

On the contrary, rejoice! Now you are all right. There will be no more smell.

As I understood from the instructions, it is recommended to bake cupcakes by laying the bottom and walls with paper. So it will hardly be easy. You can try to knead in HP, then put it in a bowl, and load it back into a bucket lined with paper.

I have a cupcake recipe in my SD 2500. I tried it once, somehow it doesn't impress ... The cupcake turns out to be small, but the pack goes there !!! draining. oils. As a result, the product turns out to be very fatty in taste, I cannot eat that. The oven option suits me more - budget, and beautiful, and tasty, and you can put whatever your heart desires in it !!!
But if you have already decided in a bread maker, then there are no problems with parchment paper. Put it down as recommended and let yourself get ready!

And I'm lining tracing paper instead of parchment. It is softer than parchment and takes any shape. But I agree about the oven. He also began to bake muffins in the oven. Thick loaf cake and awkward to cut. Well, you can add less oil and it won't be so greasy.

I, today, also bought a 2500 bread maker in the internet - this is my first and last technique from Panasonic, because the build quality is at the level of cheap China, the lid in the open and closed state, there is a large backlash, it floats on the body, it is also cut in front on one side, apparently that to provide a gap between the body and the lid when closed, the hole in the kneading paddle is 1.5 times larger than the pin diameter ... as a result, during kneading, it dangles not only forward but also backward, since in pizza mode the engine spins in jerks .. I did not expect this after the laudatory odes about Panasonic. If I chose in the store, I would not buy it. For the future, before buying something on the internet, I will first look at the equipment in the showrooms of supermarkets because the picture on the screen is deceptive