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

No, of course, the oven was preheated to 170 *. The bread is baked normally, although the crust is a little harsh, but this is easily corrected.

Hello, dear forum users! I beg you to answer. After 10 minutes. after the start of baking in cotton, the electricity was turned off, there was no light for more than 10 minutes, I put a bucket of dough in the oven. I probably messed up the bucket? Or what moves there when mixing? Tears are welling up.

In the future, in such cases, if the dough has risen, just turn on the baking for 50 minutes

C / n has already started baking and turned off the light. They turned on only after 30 minutes. I waited 10 minutes. and put the bucket in the gas. oven. Spared the bread. And then zaponikoval about the bucket. So everything will be spinning?

[So everything will be spinning?]

C / n has already started baking and turned off the light. They turned on only after 30 minutes. I waited 10 minutes. and put the bucket in the gas. oven. Spared the bread. And then zaponikoval about the bucket. So everything will be spinning?

Will be, will be!
If you don't run in circles around the table beforehand!

hello everyone! take me to your company .... after a long painful choice I bought a Panas 2500 before that there was a ski that worked for 5 years ... share good links and please

Sorry for the alarmism. Thanks a lot for the advice!

hello everyone! take me to your company .... after a long painful choice I bought a Panas 2500 before that there was a ski that worked for 5 years ... share good links and please

Stomp into the recipes section and select - the column at the top left.

[Nikolay Alexandrovich]

For the third week now I have been looking at your wonderful forum. Sometimes I even take part in the discussion. But now is not about that. Having shoveled two Panasonic branches, I found that the questions are often repeated and decided to also report back and, perhaps, help newcomers with something.
In the beginning, the search and selection coincided surprisingly exactly with how it went. Nikolay Alexandrovich https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0... But only before choosing a model. I firmly opted for the 2500 model. Because I was firmly convinced that I did not need dispensers. For the night, I put only the main plain bread (if I feel like it), and with additives I bake during the day to control the process before the baking mode starts. I was not impressed by the arguments for dispensers. I was impressed by the glitches with the openings and the rumble in the middle of the night and this is: the price
My 2500: from 5170 r. 2501: from 6405 p. 2502: from 8250 rub.
I gave the average prices from Yandexmarket. What is there to comment on? I imagined a pot for borscht with dispensers for potatoes, beets, cabbage ... Hmmm ... But this is purely my vision-opinion to nothing, not binding anyone.
He spoke in detail about the negatives, which in fact are few Nikolay Alexandrovich... My model had less than half of them, since half of it fell on dispensers.
But I disagree with him about loading. He writes: "... And as a hunt, just pour liquid into the bucket without looking, but you can't ..." Never once did the liquid break through the flour layer, even though I never poured liquid "along the wall". Never bothered with it. I fall asleep and pour it into a bucket on the table, not in the HP. Therefore, having filled up the flour, shaking the bucket, I achieve an even distribution of flour. Then, without any "walls", I fill in the liquid. And all the way! IMHO, a yeast dispenser is an extremely useless thing. He parodied Nikolai Alexandrovich a little. How many people, so many opinions. Everyone decides for himself.
But the scapula in bread once remained when baking wheat-rye bread according to a recipe on a package with rye flour.There it was categorically recommended after the end of baking, without opening the lid, to leave the bread in the KhP for another 30 minutes. Which I foolishly did. The crust turned out to be armor! I gouged out the shoulder blade with a pencil. And inside the bread was delicious. I just forgot to take a picture.
Reason for editing: clarification of the link to a specific post

Demonstrating my first child with a sagging roof, but the most delicious! I never opened the lid of the HP and did not even watch the kolobok.




And this is the crust that "wedges" the scapula

And here's my sausage bread. Why is sausage (cervelat) grinded into minced meat ?!



And so I solved the problem with enabling HP

Waiting for your ratings

And here's my sausage bread. Why is sausage (cervelat) grinded into minced meat ?!

Not only sausage, but also cheese, raisins and a little nuts. A very strong impact of the kneading blade on the dough bun
This is where a dispenser comes in.

This is where a dispenser comes in.

Explain! I put the sausage on the signal. What about your dispenser? Himself stuffs the sausage into the finished bun that has stopped? I'll just take out the bun just before baking and roll the sausage into the dough by hand

Explain! I put the sausage on the signal.

Take the harder sausage, raw smoked and you will be happy

Imagined a borscht pot with dispensers for potatoes, beets, cabbage

Take the harder sausage, raw smoked and you will be happy

Yes, I don't even want to get raw smoked minced meat. Precisely, tomorrow evening I'll manually roll the cervelatic into the dough and ...

tomorrow evening I'll manually roll the servelatic into the dough and ...

The same problem with grinding additional ingredients into dust. The stove (as stated in the instructions) evenly distributes candied fruits and dried apricots throughout the volume, too evenly - only the smell remains The stove on the Diet with raisins has adapted - the pieces remain. Before that, I did this: Knead it on Pizza, let it come up a bit, add raisins / nuts, turn it on again for a short time on Pizza, often stop the stove until the end of the first batch. Then Baking - 30 seconds, Stop, proofing for 35-50 minutes with periodic peeping into the oven, Baking for 45-50 minutes.

Difficult somehow for the Young Baker. But someday I'll try the thread and so. In the meantime, 2 minutes before starting the "Baking" mode - a bun on the table directly into the pre-cut sausage and ...
I think it will

And I'm fine, it doesn't grind. I even somehow immediately added baked raisins to the main one, it was whole.

So I'll try on the main one.

Apparently, I can’t wait for the ratings of my first bread.

Don't mess with these dispensers, they are for DRY food! Even soaked raisins for cake should be dried. It is after kneading, before proofing, that you take out a bun, stuff it with sausage, and go ahead. And also try a little bacon, roll up thin slices, very tasty!

Here I am about the same!

Apparently, I can’t wait for the ratings of my first bread.

Oh, how, and the truth is not appreciated. It happens that they immediately switched to sausage. Excellent bread, especially the first one. There should already be a second and a third.

Oh, how, and the truth is not appreciated. It happens that they immediately switched to sausage. Excellent bread, especially the first one. There should already be a second and a third.

Already five, and three more cupcakes! Here!

Yes, even I do not want to get raw smoked minced meat. Precisely, tomorrow evening I'll manually roll the cervelatic into the dough and ...

It will drop a lot, do you need it?

It will drop a lot, do you need it?

You're upsetting me! But people bake. Babayka, for example. And then, from poor practice. I bake with sausage. Without looking at the scoreboard, where the "Rise" program has already been launched, I open the lid and see how the kolobok, which has risen almost to the edge of the bucket, hoots down! Well, I left what to do as it is. waited for the baking, closed my eyes I opened the lid and ... !!! Khlebushek looked something like this:

The roof falls, as a rule, either from the fact that there is too much moisture in the dough, or too much yeast. Try to keep the proportions as accurate as possible.Do you use scales? And you have good bread, Vit, it turned out!

[Easter cake from Elena Bo]

Demonstrating my first child with a sagging roof, but the most delicious! I never opened the lid of the HP and did not even watch the kolobok.

And here's my sausage bread. Why is sausage (cervelat) grinded into minced meat ?!

Congratulations on the beginning of the baking era

As for the sausage - bake in the "with additives" mode and add the sausage at the signal. Anyway, but throwing additives into the already kneaded dough - the required operation. The intensity of the kneading in Panasonic is such that the additives included with all the ingredients at once often grind. For clarity, here's to you Easter cake from Elena Bo with chopped cherries

The roof falls off, as a rule, either from the fact that there is too much moisture in the dough, or too much yeast. Try to keep the proportions as accurate as possible. Do you use scales? And you have good bread, Vit, it turned out!

I definitely use it, even on this occasion I changed the batteries in them to new ones.
Thank you for rating, Babayka!

Yes, that's how I bake it, Rina! The first time I threw in as soon as the "hand" symbol appeared. I realized that I had done a stupid thing, but the bread with the smell of sausage turned out to be great. The second time he threw in as soon as the signal for a throw-in sounded. I thought that for these few minutes he would not fit the sausage. Aha! Mixed in so that I didn't feel the difference between the first and second sausage bread.
Thank you for your congratulations! Wait, I'll stick a button.

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I bake with sausage. Without looking at the scoreboard, where the "Rise" program has already been launched, I open the lid and see how the bun, which has risen almost to the edge of the bucket, hoots down!

It is one thing to open the lid at the end of the batch and it is quite another to take out the bun at the end of the batch and stuff it with sausage (it will be like a crush) IMHO the bread will not rise later, well, if you only give it an hour of proofing in the heat.

[sazalexter, Sash]

Yes, that's how I bake it, Rina! The first time I threw in as soon as the "hand" symbol appeared. I realized that I had done a stupid thing, but the bread with the smell of sausage turned out to be great. The second time he threw in as soon as the signal for a throw-in sounded. I thought that for these few minutes he would not fit the sausage. Aha! Mixed in so that I didn't feel the difference between the first and second sausage bread.
Thank you for your congratulations! Wait, I'll stick a button.

and grinds the sausage?
By the way, I would try to add more Italian herbs, then I get bread with the smell of pizza.

Hmm ... I'll have to try pizza bread (stuffed with sausage, herbs and cheese) like a poppy curl. And then the oven in the onset of heat for the sake of pizza is reluctant to drive.

sazalexter, Sash, well, let the person try.

[Rina]

Rina Everyone goes through this, I remember myself, three years have passed, I also tried to load the sausage or bacon in the HP

More kaaak! I already think that this is not grinding, but the sausage falls apart by itself under the influence of the rising-expanding dough.
About herbs !!!!!!!!! Be careful! It turns out that this is not at all like adding herbs to soup. I added dry dill, basil, oregon. Well, just a little bit (or maybe it seemed so). As a result, a wonderful loaf was presented to the birds outside the window. Having devoured the bread, the birds blew out all the water from the puddles within a radius of 100 meters.

[Rina]

Rina Everyone goes through this, I remember myself, three years have passed, I also tried to load the sausage or bacon in the HP

so the treba bulo is not bacon, but cracklings!

About herbs !!!!!!!!! Be careful! It turns out that this is not at all like adding herbs to soup. I added dry dill, basil, oregon. Well, just a little bit (or maybe it seemed so). As a result, a wonderful loaf was presented to the birds outside the window. Having devoured the bread, the birds blew out all the water from the puddles within a radius of 100 meters.

What was wrong with that loaf?
How many garlic I didn’t put, that dry, that wet - so the smell of garlic from the bread and did not wait.

Apparently, I can’t wait for my first bread to be assessed.

You have wonderful bread, wonderful structure and wonderful holes, and the sausage also has a great roof. What flour did you bake from? Recently I like Aladushkin. I'll go now and bake some sausage bread too. Only I will try to powder the pieces of sausage with flour, it helps with raisins.

[Stafa]

Stafa, and you grated garlic (as far as I remember, you can mix it with a small amount of vegetable oil) on the top of the bread before baking, spread.

[Rina]

Rina Everyone goes through this, I remember myself, three years have passed, I also tried to load the sausage or bacon in the HP

No, well, it tastes good with bacon. I do this: after kneading, I take out the bun, divide it into 5 parts, walled up a piece of bacon (completely, no holes!) In each, then carefully put all the parts in a bucket, and that's it, the dough is perfect and baked.

so the treba bulo is not bacon, but greaves!

What bacon that greaves, we are all the same if only more, and everything for ourselves (smiley greedily eating bacon)

taaaaaaak ... went to cook namaz ...

What flour did you bake from? Recently I like Aladushkin.

in Magnet Tverskaya "Extra" super flour!

You have wonderful bread, wonderful structure and wonderful holes, and the sausage also has a great roof. What flour did you bake from? Recently I like Aladushkin. I'll go now and bake some sausage bread too. Only I will try to powder the pieces of sausage with flour, it helps with raisins.

It is from Aladushkin's flour!

What was wrong with that loaf?
How many garlic I didn’t put, that dry, that wet - so the smell of garlic from the bread and did not wait.

Sharp turned out, I can’t! Speaking of garlic. I read somewhere that the aroma of finely chopped garlic is much more pronounced than crushed.

I'll try to cut it, maybe even the bread smells like garlic.

[ukka]

She told me about bread in garlic ukka... I will ask her to unsubscribe exactly how they cooked (although not in Panas).

What bacon that greaves, we are all the same if only more, and everything for ourselves (smiley greedily eating bacon)

Sure sure

Hello!!! I put it in a bread maker to knead dough for pancakes. and the dough turned out to be not liquid, but like for pies. I did everything according to the recipe and weighed it on the scales. What now? I left the dough in a bucket and covered it with a towel. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6490.0

For GOST pancakes, the ratio of liquid to flour is approximately 1: 1 by weight. After proofing, it turns out to be not fluid, but not dense either. So, on a spoon and from a spoon, a big bloop falls

Hello!!! I put it in a bread maker to knead dough for pancakes. and the dough turned out to be not liquid, but like for pies. I did everything according to the recipe and weighed it on the scales. What now?

Proportions of flour and liquid for pancakes, pancakes, pancakes dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3024.0