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

[AstaPlata]

I really want to master baking. But always, always very complex

AstaPlata, I, too, like you, have two exactly the same bread machines and both work perfectly, I love them very much. :) I studied for 2 years on Moulinex with baguettes, but I dreamed of Panasonic for a long time and bought it, having realized my dream, which I do not regret a bit, I am just in seventh heaven from the purchase. : yahoo: I also master it. The baking is excellent. I am very glad that our regiment has arrived. There are a lot of experienced and responsive bakers here - they will teach you everything.

[AstaPlata]

AstaPlata, now you can make not only bread, but also any dough and make jam!
We love Panasonic very much -
We don't need the old tambourine!
I'm not a shaman, I'm resting
I bake rolls with poppy seeds!

This is how it turned out 🔗
🔗
🔗

Uneven but first !!! and I am very glad to him

I watched that the photos were inserted from the radical, but I went there and again came across an advertisement ... and if not Yandex - pictures with links ... then how to insert images ... well, I don't see (((((

with an initiative. with the first bread and good luck!

[🔗]

I watched that the photos were inserted from the radical, but I went there and again came across an advertisement ... and if not Yandex - pictures with links ... then how to insert images ... well, I don't see (((((

Come here 🔗 and through Review - Download, and then select item 2 or 3 and copy this link into your message.

I watched that the photos were inserted from the radical, but I went there and again came across an advertisement ... and if not Yandex - pictures with links ... then how to insert images ... well, I don't see (((((

The radical got me too. Moved here and now no problem! 🔗

The radical got me too. Moved here and now no problem! 🔗

Thank you, Vitaly for the link. I liked it too. And how did the radical get it? It seems to be working fine, only the window below flies out, so I don't notice it. Or what else?

Thank you, Vitaly for the link. I liked it too. And how did the radical get it? It seems to be working fine, only the window below flies out, so I don't notice it. Or what else?

I notice the window And the flickering advertisement got it!

My Radical looks like this Reply # 37 June 17, 2012, 15:57 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=171861.20 I don't see a problem at all

oops

oops

Fi-eee ... gnya! Infotki are better! I hate radicals !!!

However, I will study! Useful twig, thanks!

Fi-eee ... gnya! Infotki are better! I hate radicals !!!

If you remove ads, then Radical works quite normally, and taking photos from it is convenient and simple!

And in order to preserve photos of food, bread, we have a gallery (new) and before uploading your recipe, you need to upload your photos to the gallery directly from your computer, bypassing the Radical - and insert photos from our site, take a link from the gallery. For example, I do this

The only inconvenience so far is that the final photo in the recipe YET needs to be inserted through the Radical.
If the photos are stored in the forum gallery, they will never disappear, and there will be no empty lines in the recipes that we often see in our old recipes.

Forum gallery https://Mcooker-enn.tomathouse.com/index.php@option=com_wrapper&Itemid=74

Today my Panasonic baked my first sourdough bread

This is a recipe for rye-wheat bread:
120g. rye flour
250gr. wheat flour (added a little more)
1h l. -salts
1 tsp - buckwheat honey
2 tbsp. l-olive oil
1 tbsp. l malt
1 tbsp. l-ground coriander
260 ml. water.
2 tbsp. l-rye sourdough
0.5h l-instant yeast (yeast was poured into the dispenser).
Only I first kneaded in Pizza without yeast (I then put them in the dispenser), and then set the Rye mode.
Panasonic bakes great! I am 100% satisfied with it. Already tested many modes
But now it has cooled down a little and we cut it:

Delicious, perfectly baked

And why are the holes in the bread, someone will tell you? He was covered in bubbles even before baking.

And why are the holes in the bread, someone will tell you? He was covered in bubbles even before baking.

Some of the pros have already explained about the holes, but I forgot. You have standard holes - that's how it should be.
Oh, I can't !!! My bread will be ready in 5 minutes! Durrrey from the smell At least a little bit of hot!

You have standard holes - it should be so.

I also read somewhere, but then it was not necessary, I did not remember what it meant.

My bread will be ready in 5 minutes! Durrrey from the smell At least a little bit of hot!

I, too, almost always eat hot, although this is harmful. But I can't help it. I love bread and its smells very much. Show your bread ...

[Lagri,]

Lagri, great bread! just handsome

[Lagri,]

Lagri, great bread! just handsome

Creamy, Thank you! :) For the first time I did it successfully with sourdough. I used to do it on the eternal - it was sour and did not like it at home, so I stopped baking with sourdough. And this one turned out to be very tasty, everyone is happy and agree to eat this every day. I also want to switch to compressed yeast, but it's a pity the dispenser will be idle.

Hello
Why is rye bread sweetish in SD-2501?
Tried 3 times with different recipes
Maybe it should be like that, but for rye bread "like in a store" you need a special recipe?

Hello
Why is rye bread sweetish in SD-2501?
Tried 3 times with different recipes
Maybe it should be like that, but for rye bread "like in a store" you need a special recipe?

Yes, there will be no sourness on yeast, or you need to bake with sourdough as in a bakery, or add acidifiers like Agram, table vinegar, etc.

Maybe because it turns out BREAD, but not that mash that is sold in stores ...

Maybe because it turns out BREAD, but not that mash that is sold in stores ...

Rye flour for the best dough and taste, loves sourness, for which it is advisable to add kefir, whey, cottage cheese, vinegar, grated apple and the like to the dough.
The taste of the bread will only benefit, not to mention the natural sourdough

Rye flour for the best dough and taste, loves sourness, for which it is advisable to add kefir, whey, cottage cheese, vinegar, grated apple and the like to the dough.
The taste of the bread will only benefit, not to mention the natural sourdough

Now I only bake on whey! 350-wheat +150 rye. And the butter unrefined! ... Mmmm, delicious!

[Wit]

Wit, and what unrefined oils have you tried when baking bread? Have you already decided your preferences?

[Wit]

Wit, and what unrefined oils have you tried when baking bread? Have you already decided your preferences?

You know, I somehow didn't think about it. I took 2 bottles, like yours, and grabbed 1 liter in "Lenta" - this is their trademark. But the question is very good! To me it seemedthat "ribbon" is not as fragrant as "Kubanskoye". On the weekend I will reveal something else, I will try.

Maybe because it turns out BREAD, but not that mash that is sold in stores ...

By the way, I noticed that bread from a bread machine does not grow moldy on the third day like a store one and does not get stale so much
White bread tastes better than store-bought bread one problem is very soft butter is not smeared well
But rye has a sweetish taste, I'll try to put the sourdough

The fact that whole rye flour can affect the taste of bread? I have not seen ordinary rye in stores

one problem is very soft oil is poorly smeared

A bit less yeast than in the recipe. The crust is darker. I add 2 tablespoons of milk powder. And it's okay.
Or cut a piece thicker ..

White bread tastes better than store-bought bread one problem is very soft butter is not smeared well
But rye has a sweetish taste, I'll try to put the sourdough

You can customize the taste of the bread and crumb by using various ingredients. To make the butter smear well, make the bread a little denser, reduce the amount of water.

Add an acidifier to rye bread: vinegar, kefir, and so on ... even a sour apple helps

[Forms have moved]

ATTENTION!!!

Forms have moved HERE

A bit less yeast than in the recipe. The crust is darker. I add 2 tablespoons of milk powder. And it's okay.
Or cut a piece thicker ..

And what does milk powder give? Doesn't the bread crumble or what?

It only slightly changes the taste, and, in my opinion, the crumb becomes denser.

Somewhere we have a topic on crumbling bread. I will repeat here. I solved this question:

1. switched purely to compressed yeast.
2. For some time I added (and now sometimes, when I am in a hurry) acid in one form or another - replaced up to a third of the water with acidic milk whey or 20 ml of apple cider vinegar of natural (!!!) fermentation. Now I do not add acid, because I began to use the sponge method. Even barely cooled bread goes for butter.

Somewhere we have a topic on crumbling bread. I will repeat here. I solved this question:
1. switched purely to compressed yeast.
2. For some time I added (and now sometimes, when I am in a hurry) acid in one form or another - replaced up to a third of the water with acidic milk whey or 20 ml of apple cider vinegar of natural (!!!) fermentation. Now I do not add acid, because I began to use the sponge method. Even barely cooled bread goes for butter.

I read the topic about crumbling bread. I always add oil to my bread (mostly olive). I am also switching to compressed yeast. Is the sponge method for a bread machine? Because I only bake bread in cotton.

Is the sponge method for a bread machine? Because I only bake bread in cotton.

Of course, this method works for a bread machine too.

(just kidding)

Of course, the sponge method can be applied in a bread maker.
1. Take yeast, some of the flour, liquid, you can add a little salt, put on the "pizza" for 10-15 minutes (for bread from 500 g of flour, I take half the flour and water from the recipe + 0.5 tsp. Salt + 7- 8 g of compressed yeast).
2. Reset the program, add the rest of the products to the bucket and set the main program. If there is no delay, then the dough will work for an hour (usually immediately after the "pizza" temperature equalization lasts an hour). You can add a delay so that the main kneading of the dough starts in 2-3-4 hours. I sometimes even stand the dough up to 6 hours. In general, you need to navigate the recipe.

The advantages of this approach:
1. You can immediately estimate the "water capacity" of the flour, that is, then you do not need to watch the beginning of the main batch to control the bun. This option is good if you put the bread at night or before leaving the house.
2. During the operation of the dough, starch grains swell, gluten develops better (or what is this process called there?). Also, as a result of the work of yeast and the development of lactic acid bacteria (which are always present in flour), a certain amount of acid is released. In general, the test structure will be much better.

[Rina]

Rina, Thank you . They explained very clearly, especially (just kidding).

I have a problem: one end of the tena weakly staggers (when I touch, there is a sound), well, as if it was not fixed properly. I noticed this when I was cleaning the inside of the stove. What would that mean and should you worry? Does this affect anything? On Moulinex, both tens are firmly fixed and do not move, so I was alarmed by this.

no need to worry, it was under-screwed during assembly at the factory. The main thing is that the ten works and heats as it should. Live happily ever after.

[Lagri]

I have less optimism on this account, Lagri! Maybe my professional activity in production, where the thread is not twisted, is nonsense. I would advise you to call the service first and tell about your problem. At first glance, your situation is not critical. Why do you wipe it every time? Your dough is popping out of the bucket? If not, then leave him alone. I only wipe the walls, and even then slightly, they are clean, nothing spills or splashes on them. I run my finger over the heating element. I feel a smooth surface, there is no dirt on my finger.
Good luck to you!

no need to worry, it was under-screwed during assembly at the factory. The main thing is that the ten works and heats as it should. Live happily ever after.

Yes, ten works, heats, the stove bakes. I, of course, do not touch him again. But I was a little upset ...

I would advise you to call the service first and tell about your problem. At first glance, your situation is not critical. Why do you wipe it every time? Your dough is popping out of the bucket? If not, then leave him alone. I only wipe the walls, and even then slightly, they are clean, nothing spills or splashes on them.

No, I don’t wipe the tin every time, and sometimes under the shade I sometimes come across small lumps from the dough, then a little flour, so I clean them with a cloth. Then she noticed. And you will probably have to contact the service to calm yourself down ...

And it is right!

I have a problem: one end of the tena weakly staggers (when I touch, there is a sound), well, as if it was not fixed properly. I noticed this when I was cleaning the inside of the stove. What would that mean and should you worry? Does this affect anything? On Moulinex, both tens are firmly fixed and do not move, so I was alarmed by this.

And I have the same thing, but I did not attach any importance to it. I thought so

Girls, help with advice. How to use raw yeast? Model 2502 has a standing mode, how and when to add them?

quote author = alina2007 link = topic = 169416.0 date = 1341469212]
Girls, help with advice. How to use raw yeast? Model 2502 has a standing mode, how and when to add them?
[/ quote] see the previous 2 answer sheets from Rina ... [

Alina, I do it according to this algorithm (from the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19835.0)

Zest! A great way and a solid scientific base.
(and how I missed this post ...)

I myself, without going into the intricacies of autolysis, only because of the impossibility of controlling the "health of the kolobok" when baking experimental breads on the timer, have been practicing my version of your kneading method for a long time.

Program "dumplings dough" (it kneads more energetically at the beginning than the "pizza" program)
I load: flour (and everything else: bran, flakes, dry onions, etc.) + water with dissolved salt.
I achieve (with flour or liquid) a good kolobok. I turn off the stove.
I put yeast next to the bun. Vegetable oil (a piece of butter) into the hole on the bun.
I choose the desired program, start the timer.
All !
Excellent results every time.

I just do the batch on the "pizza" program and add the oil right away. That is, everything except yeast on the "pizza" program for 5-10 minutes - then I interrupt the program. Yeast in a corner, a bun in the other side of the bucket, and I set the program I need - usually the main one
PySy - I use compressed yeast

in my opinion Alina asked for a recipe from pressed yeast, and you wrote about dry

And I do it in two ways: either kneading all the products at once on the dumplings program, and then turn on the necessary one. Or on dumplings I knead everything for the dough, then the remaining products and the main program on top.

in my opinion Alina asked for a recipe from pressed yeast, and you wrote about dry

I do not use dry yeast at all, so this algorithm is for compressed yeast. didn't write right away

Girls, thank you all for responding immediately!