Hurray, bought a Panasonic bread maker! First impressions and reviews

And how is it - without kneading dough?

And like this Tasty, healthy, fast - 5 min. manual labor
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=4505.0

And like this Tasty, healthy, fast - 5 min. manual labor
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=4505.0

5 minutes of manual labor and ... 12: swoon: hours of waiting?! ... And then fiddling with semi-liquid dough and eating in flour is clearly not 5 minutes. Nah, I'm not going to New York ...
You really don't need a bread maker, it does not stretch the dough, but kneads. And why do you need a kneader with a mixer? There is nothing to knead. You need a stretcher with a flour dredger. But the Japanese have not thought about such devices yet. Maybe there is in New York? Anyway, good luck to you!

The devil is not so terrible ... Why wait then? I mixed everything in the evening - baked it in the afternoon. Business minimum

You really don't need a bread maker, it does not stretch the dough, but kneads. And why do you need a kneader with a mixer? There is nothing to knead. You need a stretcher with a flour dredger. But the Japanese have not thought about such devices yet. Maybe there is in New York? Anyway, good luck to you!

How is it not needed? very much even needed !!!! There are four men in my family who want to eat quality bread! And I have a need to automate the process completely. The oven is for the soul, and HP is an assistant, I hope it will make my life in the kitchen easier. I am silent about the dough for pies, buns and dumplings

what model would you recommend without a dispenser (as it turned out, I don’t use it at all) but with a mode for rye bread?

what model would you recommend without a dispenser (as it turned out, I don’t use it at all) but with a mode for rye bread?

SD 2501. Panasonic does not exist without a dispenser and with rye

oh that's the point !!! Thank you:)

oh that's the point !!! Thank you:)

Take your time! 2501 - with a dispenser you don't need. The comrade did not understand that you need rye bread, and not such a regime. Rye bread is also perfectly baked in Panasonic 2500, which is without a dispenser (but the extra 1000 rubles will remain in your pocket and you will spend it more profitably). Wait I will clarify the mode in which rye bread is baked in Panasonic 2500

Read here, in great detail.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
Here it is directly said about the possibility of baking rye at 2500!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.20
Read on this page the answers # 29, 32, 33 and more ... everything is interesting! Good luck to you!

Vitaly, thank you very much !!!

Always happy to help!

Vitaly, that's why I didn't ask you when I chose KP? I love rye bread very much - I fell for the presence of a spatula for rye bread. But it's getting late, my Lady Sonia 2501 is already on her way to my place.

[Krayukha]

well, availability ... well, there is a dispenser ... well, a rye program ...
Krayukha, You do not know which of this is really useful. I also bought, considering that this was all overkill - I just got HP at an affordable price (255 model on the Internet was significantly cheaper than 254 in a regular store). Result: I have used the dispenser a few times in four years (I just rarely bake anything with additives), but the scapula and the rye program have been quite in demand for the last two years ... it turns out wonderful rye bread without dancing with tambourines (except, perhaps, kneading dough ).

So that's great! I have no time to dance at all

I bake vot according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0
and when shading a scapula for rye, the result is worse. Uzhos ..

My HP has arrived! Everything is fine!! I've been baking for a week now - no incident. Dome, crumb, crust 5+. The cupcake is super! The main thing is 1) these are high-quality products, 2) adherence to the recipe and instructions.
I'm starting experiments with pressed yeast, and there is already ripe dough in the refrigerator. I'm afraid of leaven yet.

Dear bakers, good day to all! After much deliberation, I opted for the Panasonic 2501 and yesterday became its owner.Of course, I immediately wanted to test it in practice and put on a simple bread according to the first recipe. The result is for you to judge, but for myself I concluded that the next time for my flour it is necessary to reduce the amount of water grams by 20, because the lid has failed a little. I watched the kolobok and added 1 tbsp. l. flour without top, but it was not enough. And so the bread was baked well, airy, tasty, and the smell ... we could hardly stand it until morning.
This is right after baking:


And this in the morning in a cut:

Good bread, congratulations!

The result is for you to judge, but for myself I concluded that the next time for my flour it is necessary to reduce the amount of water grams by 20, because the lid has failed a little. I watched the kolobok and added 1 tbsp. l. flour without top, but it was not enough.

A normal "roof" I would not touch the water. When cooling down, the dome usually wrinkles a little and this is a normal process, just from the top the crust of the bread is thinner than from the sides, therefore it wrinkles

DeLora, we congratulate you on your purchase in another Temka, but here we have a piece of bread ready .. With the first bread !!!

[DeLora]

DeLora, congratulations on your purchase. Our regiment has arrived! And about the roof of bread, then sazalexter, smart girl, very right. With experience, you will come to the realization that the best of all possible breads is exactly the one that you deliberately and consciously baked as soft and airy as possible. You will learn to fall into this very fine line between just good bread and fallen bread. The best bread can only be eaten with the lips ... But these very notorious wrinkles that appear on the roof of bread after cooling down, just say that you are not just in the top ten, but even in the apple seed. Admin I wrote earlier that she also loves very soft bread and bakes just like that. And since it is very soft and airy, then Admin after swaddling bread in a towel, she always puts it on its side, otherwise, standing in its usual position, her bread settles due to its airy soft structure. So that's it. It is necessary to carefully read the classic bakers. I Admin grateful for her invaluable advice, which helped to avoid many mistakes. Here is a wonderful forum and kind, sympathetic bakers. Congratulations again and here's my flower

[Admin]

Admin I wrote earlier that she also loves very soft bread and bakes just like that. And since it is very soft and airy, then Admin after swaddling bread in a towel, she always puts it on its side, otherwise, standing in its usual position, her bread settles due to its airy soft structure. So that's it. It is necessary to carefully read the classic bakers. I Admin grateful for her invaluable advice, which helped to avoid many mistakes. Here is a wonderful forum and kind, sympathetic bakers. Congratulations again and here's my flower

Thank you for studying "my sayings" so closely.
Thanks for the kind words!

But:

Admin also constantly learns, changes his habits, tastes, reads a lot of bread literature and so on ...
I have never tried to swaddle bread, because bread needs cool air to cool down, it is not necessary for the bread to break under a towel. I just cover the top of the bread with a single layer of a towel, and with a thin towel! And I don't always do that! If only the crust is tight and needs to be softened.

I put bread on its side, if it turns out to be very soft and fluffy, right after the oven you can see that it is difficult to stand on the heel of the bread, it sags, and the walls of the bread are very thin - then yes, I put the bread on its side, like a cake on its side, so as not to settled

And in general, each piece of bread requires personal attention: from the kneading itself to when it needs to be cooled on a wire rack - here you look at the circumstances

Thank you all for your comments and advice. And the bread is really very airy, and you can eat it with your lips. The top crust and side walls, immediately after baking, were indeed very thin. She baked on a medium crust, did not swaddle, just covered it with a linen towel on top. Next time I'll try not to change the composition, but I'll put it on its side on the wire rack. I will continue to master.

Good evening! She also became the happy owner of the Panasonic 2501 bread machine. And I hasten to share my joy with you and show my bread ... of course I see some flaws, but the taste and smell are just awesome, they were cut while still hot, so this is a photo in the context. Well, they ate almost everything at once)))))
🔗

🔗

And the bread is really very airy, and you can eat it with your lips. The top crust and side walls, immediately after baking, were indeed very thin. She baked on a medium crust, did not swaddle, just covered it with a linen towel on top. Next time I'll try not to change the composition, but I'll put it on its side on the wire rack. I will continue to master.

Better not to lay it on its side. The strongest place for bread from HP is the heel, and put it on it. Admin writes about bread from the oven, where other crusts are obtained (the heel is weak, thin), because the bread can settle. And so Admin puts it on the barrel.

[Liks50]

Liks50 Congratulations on your purchase! I understand you, it's really hard to resist such bread

[Liks50]

Good evening! She also became the happy owner of the Panasonic 2501 bread machine. And I hasten to share my joy with you and show my bread ... of course I see some shortcomings, but the taste and smell are just awesome, they were cut while still hot, so this is a photo in the context. Well, they ate almost everything at once)))))

Liks50 -Marina, congratulations on the purchase and the first bread. Handsome turned out!

Better not to lay it on its side. The strongest place for bread from HP is the heel, and put it on it. Admin writes about bread from the oven, where other crusts are obtained (the heel is weak, thin), because the bread can settle. And so Admin puts it on the barrel.

Thanks, I will consider

I continue to share my first impressions of HP. Baked custard rye bread according to the recipe with instructions. In my opinion, it turned out well, baked well inside, but delicious ...

Thanks everyone! I've already baked three loaves of bread and all the handsome men and simple dough made for buns with cherries .... or rather the bread maker did everything, and I sat embroidering !!!

Thanks everyone! I've already baked three loaves of bread and all the handsome men and simple dough made for buns with cherries .... or rather the bread maker did everything, and I sat embroidering !!!

And the difference is in how you kneaded the dough xn and mixed it with your hands.

And the difference is in how you kneaded the dough xn and mixed it with your hands.

Still ... so I have never kneaded the dough with my hands, and this is such an airy lung now I disappear on the forum, collecting information, recipes.

You bet ... so I have never kneaded the dough with my hands, and this is such an airy lung, and now I disappear on the forum, collecting information, recipes.

Good day. Purchased today 2502 Tell me some simple recipe And immediately a question for knowledgeable people, is it possible to bake baguettes there? ) Well, it is clear that the baguettes themselves do not work out, but the dough for them? Before that, there was a bork 500 for 3 years, but they decided to change it, since it ceased to suit us. There were no complaints about the work, but the quality of the products ... let's just say there were problems.
and in catching up, with Saf yeast everything is clear, but yeast b and r. what brands are suitable for panas?

Didn't you get the operating instructions?
The simplest very first recipe in the book. Yeast first line (B), for second see notes at bottom of page.
NO BAGUETS

Good day. Purchased today 2502 Tell me some simple recipe And immediately a question for knowledgeable people, is it possible to bake baguettes there? ) Well, it is clear that the baguettes themselves do not work out, but the dough for them? Before that, there was a bork 500 for 3 years, but they decided to change it, since it ceased to suit us. There were no complaints about the work, but the quality of the products ... let's just say there were problems.
and in catching up, with Saf yeast everything is clear, but yeast b and r. what brands are suitable for panas?

To begin with, I recommend that you follow this link to go to this thread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169416.0 and read very sensible recommendations of already masters-bakers and everything highlighted in blue. There is also a simple recipe - delicious bread is obtained.
About b and r:
B - for regular baking
R - for accelerated baking.
There is a link at the bottom of the instruction page
Good luck to you!

[idshaman]

idshaman , we are pleased to invite you to a large friendly family of bakers-panison breeders! Welcome! It is better to start the oven with a simple basic recipe, on the 1st program, white wheat, strictly according to the instructions, it turns out for everyone. The oven kneads the dough wonderfully for baguettes, but in the oven itself, alas. they cannot be baked due to the lack of baguette forms. I personally have never baked with dry yeast, I always use fresh (I love royal)

And I have white on the pressed ones, on the 3rd day (when the loaf remains a crumb) it starts to smell almost bad ..
Such a nuisance

That is why I love royal ones because, in my opinion, unlike other pressed ones, they do not have this drawback.

But why, then, does the same yeast in pies go with a bang?

And you, just honestly, do the pies live up to the third day?

It happens and yes. When there are no guests ...

Then it may well be the topic of at least a Ph.D. thesis, given the scale of such a fundamental direction in bakery.

What exactly? shelf life of pies?

No, this is the department of microbiology, immunology and infectious diseases - the influence of certain types of yeast strains on the baking result, depending on the influence on (fungi) from influencing factors during baking (such as the pH of the environment, oxygen saturation, the influence of glucose concentration, as a nutrient medium , temperature and other factors). Just a candidate for a candidate.

the influence of certain types of yeast strains on the baking result

Here is the key phrase .... Only the Almighty knows what is in this package.

[Andrzej nov]

Andrzej nov Kron Jast - royal yeast, made in Sweden Jasbotager, square yellow packaging. weight 50 grams, storage: 0 + 8 С, do not freeze. Designed for 2 kg of flour. Shelf life 45 days. The price in retail chains is three times more expensive than Russian yeast. I think there is. really. slightly different strain of fungus, different cultivation technology, different environment. another filler and most importantly. another, much smaller degree of contamination by third-party pathological microflora, inevitable in any case, of the main culture of yeast fungi. These are my thoughts. Creamy

Alas, these are not available to me ...

About b and r:
B - for regular baking
R - for accelerated baking.
There is a link at the bottom of the instruction page
Good luck to you!

Well, apparently I did not put it that way) the instruction is read and everything is clear there. I was more interested in the opinion and hint of which companies to take the yeast, that is, the name, etc. just as previous practice showed, a lot of things depend on yeast and often for different recipes and different flours and yeast it was necessary to change.

[idshaman]

idshaman , we are pleased to invite you to a large friendly family of bakers-panison breeders! Welcome! It is better to start the oven with a simple basic recipe, on the 1st program, white wheat, strictly according to the instructions, it turns out for everyone. The oven kneads the dough wonderfully for baguettes, but in the oven itself, alas. they cannot be baked due to the lack of baguette forms. I personally have never baked with dry yeast, I always use fresh (I love royal)

Well, there are molds for baguettes, I'm more interested in the dough recipe, which has already been tested for baguettes, and, accordingly, the program, etc.
Can ordinary yeast be put in a yeast dispenser, or will only dry yeast fit there? if not, then immediately add as I understand it)