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

Only dry ones are in the dispenser, because they stick ...

Immediately, with flour, you can use any.

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.

A lot really depends on yeast, for example, I only use Lvov yeast, dry or fresh (pressed). I use dry bread for bread, fresh (pressed) for the rest of yeast baked goods.

Only from the oven:



Well, something like ...

[idshaman]

idshaman Vasiliy. But do baguette holders from Moulinex fit into Panasonic? I asked the seller in the store to place Mulinex baguette holders in Panasonic, so they did not fit, they had "skis" below them - the base went onto the heating elements. It can only be placed after a surgical operation using a hacksaw for metal, in my opinion

[idshaman]

idshaman Vasiliy. But do baguette holders from Moulinex fit into Panasonic? I asked the seller in the store to place Mulinex baguette holders in Panasonic, so they did not fit, they had "skis" below them - the base went onto the heating elements. It can only be placed after a surgical operation using a hacksaw for metal, in my opinion

no, they do not fit, I had to give them to friends who converted them under 2502. It remains only to check on which program to bake them there, and so on. How I will try to write off the results

So I correctly suspected that they could be remade by sawing off a small part in the middle part, there in any case there are 4 strong good supports. I dreamed of ordering it at a service center and then remaking it. But in the oven I liked the oven more 50 cm long baguettes "flute" and "spikelet"

So I correctly suspected that they could be remade by sawing off a small part in the middle part, there in any case there are 4 strong good supports. I dreamed of ordering this at a service center and then remaking it. But in the oven I liked the oven more 50 cm long baguettes "flute" and "spikelet"

With long ones, I agree it is more convenient in the oven. But with those that have been redone, it is convenient that the baguettes turn out to be small .. you can say mini baguettes. By the way, you can bake in the Mulinex molds for baguettes right in the oven. It will turn out just like big ones. just in shapes and small))

Good evening everyone!
So my dream has come true, I became the owner of 2502 - my first kolobok is already rising

Good evening everyone!
So my dream has come true, I became the owner of 2502 - my first kolobok is already rising

Congratulations ! Great baking!

[Katyunya82]

Katyunya82, we congratulate you on the purchase of the stove and invite you to our friendly family of bakers! Welcome

Congratulations!! ! For me, a bread machine is the second most important thing in the household after a washing machine !!!

Only from the oven:



Well, something like ...

Superrr !!! : girl_claping: What recipe did you bake it ???

Everyone is here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

Plus recalculation for 600 grams of flour (300- + 300).

Hello everyone!
I dreamed for a long time, studied, chose, and today I suddenly bought an SD 2500 with my husband. Moreover, I baked bread, but the choice was his :-)
I have already loaded a portion and am waiting for the result.

[Tatyana]

Tatyana, congratulations on your good choice! I think you will not regret and will not be disappointed in such a wonderful x / stove. Successful and tasty bread to you, may the x / stove serve you for a long time.

[TV-Lad]

TV-Lad, congratulations on purchasing a good stove !. Welcome to the big friendly family of bakers!

Hello everyone!
I dreamed for a long time, studied, chose, and today I suddenly bought an SD 2500 with my husband. Moreover, I baked bread, but the choice was his :-)
I have already loaded a portion and am waiting for the result.

Tanya! I hope the result will please you, delicious breads are great for you!

Thank you for your congratulations and sharing my enthusiasm. This forum is very interesting, a lot of information

The first bread is ready :-) very tasty

The first bread is ready :-) very tasty

The first bread is ready :-) very tasty

Very happy about you . It is very good that the first bread was successful and made you happy. Good luck to you!

Hello! Last night they brought me my stove - 2501. Thank you very much for your help in choosing. before buying, I re-read your wonderful forum and my choice was on this model.
Here is my first bread. It's good that he was baked late at night and everyone went to bed. otherwise it would have been eaten without being allowed to cool well.




I want to hear the opinions of experts about the appearance.
The home team tried it in the morning - everyone was delighted.

[anulka71]

anulka71 , welcome to the friendly company of bakers!

Well, what can I say about bread? Tasty? Beautiful? So everything is OK. Well, if you try to find fault, then blowing up the roof means most likely a very small shortage of water. Although, if the crumb suits you, then everything is in order.

[Rina]

Rina, thank you very much for the kind words and for the feedback on my bread. So I saw that not everything is so good and I really wanted to hear it from the SPECIALISTS. After the cut, it seemed to me that there was not enough flour in the dough, but it turned out the other way around. THANK YOU VERY MUCH! I will experiment.
There is one question: If I knead the dough with 200 g of wheat and 175 g of rye flour, which kneader should I use? for rye flour?

about flour, we study the rule of the kolobok! It is very important!
Then there will be no doubt, a lot of flour or a little ... Do you know where to look for the "Rule"? (see the first post of the topic, there are all links)

for bread, where the wheat flour is half or more, you can safely leave the usual stirrer.

about flour - we study the rule of a kolobok! It is very important!

Thanks for the advice! I read and printed all the advice of GOOD BAKERS.
now I bake rye-wheat bread. Then I'll post a photo report.

Girls are craftswomen, tell me what's wrong with my new bread

Hello everyone! but I bought a Panasonic -2501 as a present for my mom 2 weeks ago, I baked it myself 3 times. The first regular bread turned out to be good, but then ... .... the fast did not work at all, the French also failed. I was very disappointed, I took it back to the store, but after trying it, they said that the oven was working. so I don't even know what to do now. I do not understand what I am doing wrong, it seems that everything is according to the recipe exactly. though I didn't heat butter and milk, maybe that's why I will be very grateful for the advice

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

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 geared towards 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.

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!

Understand 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.

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.

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

Vector instruction manuals can be downloaded here:

Operating instructions SD-2501 and SD-2500:
#

SD-ZB2502 Operating Instructions:
#
================================================
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

Bought panasonic sd 2501 wts. I started with milk bread. Loaf of size M, dark crust (although it did not turn out dark). I fell asleep according to the instructions and measured it with scales accurate to the gram, but everything turned out badly. The loaf is normal, even beautiful, but inside the bread is unbaked. You start to cut the whole loaf crumpled. Preparing for 4 hours 05 minutes. It seems that 30 minutes were not enough for a normal result. In general, I was very upset. Tell me what could be the problem. Maybe I used the wrong products (flour "Makfa" wheat baking, fast-acting saf-moment yeast, milk "Cheerful milkman 3,2%). Please write what brand of flour, yeast is better to use.

[Tetrapoda]

Tetrapoda, read the post standing In front of your, follow the links, study the Manual and the Rule of the kolobok. Start with regular white wheat bread made from flour, yeast, water, salt and / or sugar and butter.

milk "Cheerful milkman 3.2%

Be careful with the "milk" from the store, x. h. then it floats. This chemistry could very well defeat the yeast.
Baking on milk from the nearest collective farm, unprocessed, and from a store - the difference is obvious.
Their HP bread is very soft, a special knife with cloves helps ...

My first kind, maybe not very good. but tasty (dogs, having tasted it too, now sit from their eyes, do not take it away)

Congratulations on your first bread! With a start! Your homemade bread is the most delicious.

The stove is clever, she did everything herself))) I had to tell her: you are clever, do what you must, but I will have to move away, do not let me down ... She did not disappoint.
ps it came out easier than expected, and the kneader remained in place ...

You help your stove to knead flour from the corners with a silicone spatula under the mixer. And also keep a diary. It helps a lot. What they laid down was recorded. Other times, it's easier to do error analysis so that you can make small changes to the basic recipe later. And as soon as the bread suits you 100% in taste and appearance, this will be your worked-out recipe. I still keep a diary, when I want to add something, then I look at the basic, already worked out recipe.

Thanks and advice, we will work on the appearance.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158773.0 - there is something to strive for))) this recipe was taken. but the yeast from the expander fell asleep, I'll try to put it right away and see what happens.
ps but there was no need to help her there are no traces of flour no where, she is great.

replaced the flour and put the yeast in the bottom and it turned out like in the picture !!!!!!!!!!! the recipe is the same as the first one.

Here, we have bakers, a lot changes from the change (replacement) of places!

Old flour is not suitable for a bakery, the location of the yeast does not affect the result (they baked plain wheat bread, replacing water and sunflower oil with milk and butter), the yeast was poured into the dispensary, everything is fine.

We bought HP 2502 about 2 months ago. The site is large, there are many topics, I saw this one just today. Yes, and I do not come often because of my strong employment. Therefore, I will be very grateful for the links on my questions. First a question. Today for the first time I put the dough on "Moscow Buns". The truth was immediately confused by the abundance of baking. The dough was kneaded liquid. Or is it so? I added flour, it's still some kind of too fatty. Essno, even with 4 tablespoons of yeast did not rise. Now I spread it out on a pan, stuck in apple slices, sprinkled it with sugar - come what may. Tell me which dough for buns to take? Simple, reliable, like basic bread. And what about these buns, how right?

In general, I'm not entirely a newbie, I had HP Sanye Japanese 15 years ago, even more, at 95 I bought it. The bread was very good and so was the dough. There was no variety, maybe there weren't many ingredients, and even in a Siberian village, and then in a Ural town. Now I am in Moscow, such bends. Everything was measured in cups, no scales.

On Panasonic the bread turned out right away, but we do not really like that it is too soft. Someone here responded positively that at least eat with your lips, but we don't like it. But we don't buy bread, we bake it. We also bought a toaster, sometimes we dry the slices, deliciously awesome.

We tried to reduce the water, but then there is no kolobok as it should be. But we put less yeast, 1.5 tablespoons, in our opinion, without damage. It occurred to me to add a little rye flour to reduce the friability, 100-150 grams out of 600. Today I baked with 150 rye, cooled down, cut it, looking gray, but I haven't tried it with friability yet, I eat very little bread. The husband will come, appreciate, bake as he needs.

Yes, I really liked the corn plus flakes. But dairy with eggs - no. And not a roll, and not bread.
I will write about rye later, so as not to tire you too much.
I look forward to your answers about the buns. Well, in general)))

[Svetlana]

Svetlana, welcome to our company!

Regarding the excessive softness of the bread - I did not like it right away when I got a stove and baked bread according to the basic recipe. Pretty quickly I switched to pressed yeast (somehow I have more confidence in them), and the bread began to turn out not so airy-cotton. Then she began to add up to 20 ml of naturally fermented apple cider vinegar. I considered that baking in a bread maker is actually accelerated, the dough does not have time to go through all the necessary processes, and acids are among bread improvers. After some time, I came to the sponge method, which I use now almost always. It is especially good for Panasonic programs, where there is "temperature equalization".

Of course, the sponge method can be used 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 batch of 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 flour, ie.then you don't 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 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, thank you very much! And so quickly you answered, thank you! This information is generally new to me, I will understand and try, master! I'm also thinking about compressed yeast, but how much do I need for 1 spoonful of active dry?
By the way, my bun has surprisingly risen, preliminarily spreading over the entire baking sheet, it tastes quite well, probably, when it cools down, it will be better. There are too many muffins, sugar, eggs, margarine.

[Other bakery products made from yeast dough (CLICK)]

Pressed yeast for every 100 grams of wheat flour needs 1.5-2 grams. That is, for a loaf of 500 g of flour (L) we take 7-10 grams (we have good quality yeast, I take no more than seven, and sometimes six grams). The easiest option is to crush it into flour. The above option with dough is a little more complicated (as they say in my family, "extra body movements"), but it's worth it.

With butter dough, it's a little more difficult. Butter dough should be noticeably softer than plain bread dough. For example, cake or sooo rich dough for a poppy roll is collected in a silky bun only during kneading, and even then not immediately. As soon as the stirrer stops, the bun spreads out. There seems to be some mistake with the buns dough. In any case, the dough should be such that you can form a roll and cut it. Search our forums for proven recipes. Here is the section Other bakery products made from yeast dough (CLICK),

in particular,
Wheat bread "Poppy curl", on page 8 my experiment with a really very rich dough. According to the recipe from Daria Tsvek, I even baked just a roll with raisins on the main program, I only set the minimum size and a light crust (Panasonic bakes such a dough strongly);

Burger and hot dog buns - the dough is kneaded in a bread maker, baked in the oven;

Buns Abolitis (seems to be a hello from the past);

High calorie buns (GOST).

Still very good "Unforgettable Khrushchev dough" (French).

There is an hour left before the first bread is removed from 2502. The whole family does not sleep. We wait. I was expecting noise and rumble after reading reviews about dispensers, but everything happens in a very acceptable range of sound for us. We put the main 500 gr. Probably more was needed, because during this time guests appeared in the apartment. Measured with cups from the kit and a cup purchased for flour. What will happen ...

(I say tediously) I hope the flour was not measured in cubic centimeters? Did you follow the kolobok?

In general, WE CONGRATULATE ON JOINING IN A FRIENDLY COMPANY OF BAKERY AND PANASONIKOVODOV !!! URRRAAAA !!!

There is an hour left before the first bread is removed from 2502. The whole family does not sleep. We wait. I was expecting noise and rumble after reading reviews about dispensers, but everything happens in a very acceptable range of sound for us. We put the main 500 gr. Probably more was needed, because during this time guests appeared in the apartment. Measured with cups from the kit and a cup purchased for flour. What will happen ...

Apparently, the aroma of baking bread is already spreading around the apartment, and you are around in anticipation. Congratulations on joining our ranks of Bakers

Thank you for your congratulations! The flour was measured with a measuring glass. There are divisions for rice, salt, flour, water. The whole glass is painted. Oh, what if with meters? ... cubic ... left axis wait a little. Preparing a camera.

Hmm .... But all the same they dared all at once, but where is the roof? And in general, no one listened to my advice that it was impossible to cut right away, etc.

You will go to the store tomorrow for the kitchen scales ..