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

[Tat_yanka]

I want to add one more weighty argument - my 2500 fits a standard L7 die-cast aluminum mold. That is, I knead in my bread maker, the first proofing, and after the first kneading I transfer the dough into an L7 aluminum mold - this is a standard Soviet "brick" loaf. And I put the L7 form into the bread maker, having previously taken out her own bucket from it. It turns out a wonderful "correct" loaf with a brick, only without any holes from the shafts and stirring blades. And I have my own bucket without a single scratch and I think it will last longer.

Wow ... I would never have thought of this. But the buckets are the same in 2500 and 2501, so this argument is in favor of both models))

Tat_yanka, both 2500 and 2501 are good. The only difference is the presence of a dispenser, a "rye" scapula and a rye mode (in 2501).
Download the instructions (it is one for these two models) - it will be easier to make a choice.

[Panasonic SD-ZB 2502]

Available bread maker Panasonic SD-ZB 2502 ... I baked bread on the "Basic (1)" program, size XL, medium crust, baking time - 4 hours. The bread was not finished, it rose well, but apparently there was not enough time for full readiness. I decided to correct the situation by setting the program "baking a cake (12), time-1.30 minutes", well, then look at the ready and turn it off if ready earlier. It didn't help, I start the Keks program, the display does not show anything except three signs that are constantly flashing and the stove beeps periodically. Then I baked the bread in the oven, this issue has been resolved, but I have a question, is it possible to bake bread in cotton itself and on what mode? Also, if anyone has baked on the Keks program, how does the process of this program begin? help me figure it out

It is strange that your bread was not baked in 4 hours! Usually after the end of the program, I leave the bread in the bread maker for about 30 ... 40 minutes until the handle temperature. More experienced comrades taught me this. for which many thanks to them
As for your case with the non-launch of the Keks program, I suspect that three flashing signs (look at the end of the instructions, you will not find it - I will help you) hinted to you that the bread maker should cool down to 40 grams before starting a new program. Good luck to you!

[Panasonic SD-ZB 2502]

Available bread maker Panasonic SD-ZB 2502 ... I baked bread on the "Basic (1)" program, size XL, medium crust, baking time - 4 hours. The bread was not finished, it rose well, but apparently there was not enough time for full readiness.

It can't be! Most likely somewhere there is an error in the weight of flour or the amount of water!

Usually after the end of the program, I leave the bread in the bread maker for about 30 ... 40 minutes until the handle temperature. More experienced comrades taught me this. for which many thanks to them

I always take out the bread IMMEDIATELY after baking, as Panasonic recommends, so that the crust does not soften and the sides of the bread do not fall

I always take out the bread IMMEDIATELY after baking, as Panasonic recommends, so that the crust does not soften and the sides of the bread do not fall

Wow! And just after exposure in HP to the grip temperature, my crust stopped softening and the sides tumbled.

[mustard-rye-wheat bread]

And the bread maker continues to delight me. She baked me today mustard-rye-wheat bread
• 175g rye flour
• 175g wheat flour 2 grade
• 1 tbsp. l dry mustard
• 1h. l. salt
• 2 tbsp. l. mustard oil
• 240ml warm water
• 1.5 hours l. dry fast-acting yeast
Rye mode (3 h 30 min)

Cooked well. The bread turned out to be delicious, we liked it.

Congratulations Lagri!

[Lagri]

Lagri Well done!
I understand this is your recipe? Then file it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

Thanks, Vit! I am very happy with my x / stove and ready to bake and bake. And the recipes are already starting to modernize a little (for myself) and it turns out well. I have already baked more than one bread and so far without surprises, everything is as planned, and it turns out

[Lagri]

Lagri Well done!
I understand this is your recipe? Then file it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

Yes, I am still just learning ... I will be happy and share with you here. I am interested in experimenting, and at the same time feeding my own bread with the resulting bread (and they are also interested in trying different breads)

Yes, I am still just learning ... I will be happy and share with you here. I am interested in experimenting, and at the same time feeding my own bread with the resulting bread (and they are also interested in trying different breads)

Here post a photo and a link to the recipe, but the recipe itself is still better to draw up, otherwise it will get lost here!

Thanks, I'll think about it.

It is strange that your bread was not baked in 4 hours!

The average weight of bread was obtained, and I decided to do it at 600g. flour, more, as a result, baked in the oven. The recipe is strictly according to the instructions.

Usually after the end of the program, I leave the bread in the bread maker for about 30 ... 40 minutes until the handle temperature.

And what does it give?

As for your case with not starting the Keks program, the bread maker must cool down to 40 grams before starting a new program.

I also thought about this. So we will blame this problem on this, the main thing is that this is not a malfunction.

It can't be! Most likely somewhere there is an error in the weight of flour or the amount of water!

I did it strictly according to the recipe.

... And what does it give? a.

The bread is baked. The crust becomes crisper:

[Haight]

Haight How did you measure flour ?, water ?, and what yeast?

The bread is baked. The crust becomes crisper:

Duc vrodiby and so crispy if removed immediately.

[Haight]

Haight How did you measure flour ?, water ?, and what yeast?

All measuring cups and spoons that were included.

Duc vrodiby and so crispy if removed immediately.

So I say that it will be crisper! And yum-dimmer

All measuring cups and spoons that were included.

That's a mistake, a glass in the water kit! It is better to measure flour with scales, then there will be no mistakes!

That's a mistake, a glass in the water kit! It is better to measure flour with scales, then there will be no mistakes!

No mistake, it was the flour that was weighed with a kitchen scale, the rest was a set. The recipe was taken from the instructions, but in the previous versions there it is different, although the bread and cotton are the same. Now I will do the comparison.

By trial and error. : girl_cleanglasses: My wheat-rye with coriander

By trial and error. : girl_cleanglasses: My wheat-rye with coriander

[SD-2501]

So there is a pancake, the same brand has a different recipe only a step newer. That is, it turns out I bought a new model and bake according to the previous ones.
The difference between SD-2501 and SD-2502 in white bread recipes: there was more water by 50 ml. If the problem is really underbaking in 50ml. water, then this is not my jamb, you have written here, do you understand the recipes and you break your head.
SD-2501
Flour-600g.
Salt-2h. l.
Sugar-2st. l.
Rast. oil-2 tbsp. l.
Water-370ml.
Yeast-2h. l.
SD-2502
Flour-600g.
Salt-2h. l.
Sugar-2st. l.
Rast. oil-40g.
Water-420 ml.
Yeast-1 / 2h. l.

By trial and error. : girl_cleanglasses: My wheat-rye with coriander

Well, handsome bread !!! Well done, Thalia70! And I bake everything from 1 or 2 grade flour and rye, but small in weight, for my own reasons: this is not the right Vidocq ... But, most importantly, it is healthy and tasty!

Well, handsome bread !!! Well done, Thalia70! And I bake everything from 1 or 2 grade flour and rye, but small in weight, for my own reasons: this is not the right Vidocq ... But, most importantly, it is healthy and tasty!

Oh thanks!!! Imagine, this beauty happened to me by chance ... I was going to bake wheat-rye and rye flour remained at the bottom of the bag. Here weighed 190g of rye and 350g of wheat. I was pleasantly surprised when I opened the stove after beeping

The difference between SD-2501 and SD-2502 in white bread recipes: there was more water by 50 ml.

Much can also depend on the moisture content of flour. Apparently, all the points coincided with you, that’s an incident ...
I really have a model 257, but the principle is the same.And I bake white bread by adding just 50 ml on top, then it turns out great

[Tat_yanka]

Tat_yanka I use the flour the same, the average size of bread according to the recipe of the previous models, it turns out without problems, this time I just decided to do it according to my own model and that's what happened.

["A guide to baking bread in a bread maker"]

Read "A guide to baking bread in a bread maker" 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 have! Therefore, the kolobok rule allows adjust the dough at the stage of mixing.

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! [/ Color]
In section Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention 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?
Moderator

The moisture content of flour is very different, therefore, for example, for 500 g of wheat flour, 280-290 ml of water could go with very wet flour, and with dry flour - up to 340 ml. That is why we highly recommend mastering the kolobok rule - it will save you from obvious jambs when baking. 370 ml per 600 g of flour is within the normal range.

Good day! )) I am writing for the first time. After much deliberation, I bought the SD-2502 in March and since then I have called it nothing more than the "wet nurse". I bake daily. You can spoil bread in it, unless you forget to put yeast (there was such a joint).
I chose the recipe for the Easter cake on this site. "Native" did not like it. True, in a hurry I chose the wrong program and the contents of the dispenser did not get into the dough. Maybe that's why the cake rested on the dispenser and didn't turn out beautiful. But I haven’t tasted anything so tasty even from experienced grandmothers.
Even at first, the impurities in the corners of the rye and the sunken crust were a little upset.
In general, the list of failures ends there. I want to say that the oven freely allows you to experiment with the proportions and even volumes of ingredients and is not particularly picky about the quality of flour. I take the usual top-grade bakery made in Tver.

I noticed that if you add a little more white flour than in the recipe, then rye turns out to be beautiful. I coped with impurities by looking at the masterclass here. I just thought, but what about the delay in this case? After all, at night I will not stand with a shovel! I tried to pour water into the corners (!) Of the bucket and at the same time shovel flour out of them with the same spatula. Voila! ))) The corners of the bread also began to correspond to my ideas about the beauty of a loaf. Now I put rye for the night and forget.
And my favorite bread - just add to the main white glass of finely grated ... well, at least Parmesan, an ordinary heaped tablespoon of dried Provencal herbs and a tablespoon of butter. The crust is always medium, otherwise it is eaten quickly.

In general, I can safely recommend this model to all doubters.
shl. Dear Experienced, criticize, if something is wrong, please! )))

[kipss]

kipss, welcome to our glorious family of bakers. Thank you for the tip on the topic of combating impurities in the corners when baking with a start stitching, which is especially important when baking at night. We are glad to see you and will be waiting for new recipes. Housewarming!

And on Gluten Free, what can you bake if you don't have this Gluten Free Bread Mix? How else can you use this mode? Prompt

And if I put on the timer, I first start the dumplings program and the bun goes to the timer. By the way, due to this, I reduce the amount of raw yeast to 8 grams, otherwise the loaf will kiss the lid. Since flour behaves differently, this is the best option for me. There have been heavy rains for a week, so the flour is already wetter.

[kipss]

kipss Everything is just wonderful, I also bake not Tverskaya flour, only "Extra"

I was glad to be of service! )))
I appeal to Muscovites: there is a small problem - please help. I live in Moscow region, I have never seen bran and whole grain flour on sale nearby. Occasionally I run into Moscow. Where can the above be purchased? Preferably closer to the western direction. Thanks in advance for the hint. )))

I was glad to be of service! )))
I appeal to Muscovites: there is a small problem - please help. I live in Moscow region, I have never seen bran and whole grain flour on sale nearby. Occasionally I run into Moscow. Where can the above be purchased? Preferably closer to the western direction. Thanks in advance for the hint. )))

Search here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23642.0

Great !!!!

[Creamy]

Thank you, Creamy.
The recipe is closest to the classic Borodinsky. In this case, a couple of exceptions - only rye flour and some fried seeds.
The best Borodinsky recipe with a detailed description, in my opinion, in this thread: Borodino bread, according to the recipe of 1939

Moderators, Rina, please consider the issue of making posts related to the development of Cream in a separate topic. Its innovation should not get lost in the topic and let it be easily searchable. This topic is still devoted to general issues, its main goal is to help beginners. Engineering solutions of this level deserve special coverage. Thank you.

ATTENTION!!!
DISCUSSION MOVED HERE

[Creamy]

Here is my promised cut. The bread is baked perfectly, the crumb is moderately dry, well baked, and, indeed, everything is baked very evenly. Of course, the energy savings, compared to the oven, are tangible. Yes and no such heat from a bread machine, only an amazing aroma.



Help yourself, Creamy, as well as everyone who is not afraid of bold experiments

[Deep.]

Deep. excellent cut, and for 100% rye it has a high roof, good crumb structure and very enviable large pores. As I like to say in such cases, hitting the bull's-eye, at its very seed. You are just great! Such bread! And so far I am not very good friends with leaven. I bake more gray bread-50/50 rye-wheat. Such bread. like yours, this is the highest level of aerobatics. I still have to grow and grow before him. Your standard for me. Bravo!

[Creamy]

Thank you for your kind words, Creamy.
Sourdough rye bread, capricious, of course. I think you need to love them very much, the main thing is not to lose heart after a couple of failures. But then the process of baking them will become commonplace.
But how much joy when you see a successful copy. I still cannot get used to these sensations, and every time, as a child, I smile when, opening the stove, I see there a ruddy fragrant bread.

[Deep]

Deep, here in this we, bakers, as Mowgli said, of the same blood. This is a chronic unbearable itch of creativity. For me bread is almost a sacred thing, because directing our prayers to the Lord, what are we asking to send us? "Give us this day our daily bread ..." And if we receive our daily bread, do we have the right to murmur? The topic of bread is deep and vast, like life itself ... Baking one bread, we are already nurturing another in our thoughts. And this is really a very worthy and enjoyable occupation.

For a week I have mastered the topic of almost 130 pages. As a result, I leaned towards 2502.

Yoo-hu! They just brought it. Checking the operation of the heating element, I burned my finger - quickly heated up, an infection! Now I sit and dip my injured finger into cold water.
Thank you all for your help in choosing!

[Krayt]

Krayt, we congratulate you on joining our big friendly family of bakers! Welcome!

Guys, forgive me for not highlighting a separate topic in form. Currently, I have a very weak Internet, I look only to receive and send mail.

So, write here for now. And then I'll scatter everything ...

Ay, as always in the bull's-eye, but in the seed! Clever girl!

So I became the owner of SD-ZB2502_Bts... I don't know what these last three letters in the model name mean ... I copied it from the box
Until this year, I had Moulinex for two and a half ... the one with baguettes ... 3-4 attempts over the years, I made something to bake in it ... Once or twice I baked the simplest bread, but the smell of yeast (I used thermophilic) was unpleasant, and somehow I tried to bake something from butter dough. Despite the fact that yeast (already pressed) was put even less than indicated in the recipe, during baking a lot of dough came out and was partially burnt. After that, I washed the stove, weathered it and put it aside. She stayed with me for a considerable time and then it turned out that the parent's old HP in the country had long been working only with certain "dances with tambourines" of a dear parent. With what pleasure I took the miracle of technology to the dacha !!!! And I bought myself a new one. Now it's Panasonic, I'm sitting, reading forums ... the stove rustles in the kitchen
I hope ....

[AstaPlata]

AstaPlata , we are pleased to invite you to our big friendly family! Welcome!

[Creamy]

CreamyThank you very much for your warm welcome. I really want to master baking. But always, always very complex