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

Maria, thank you very much, that is, here it got mixed up with the main thing and do not touch it, let it rise by itself (about 40 minutes?), And then volcano. pastries ... right?

Yes, that's right. After the end of the main mode for the dough, look at the dough and how the volume will increase at least 2 times, then feel free to turn on the Baking. Remember the time for raising the dough and always bake your rye bread like that.

Maria, thank you very much just once again for the feedback on the cry from the heart, how I will bake and figure out how to upload photos from the phone, I will definitely brag)))))))

[Irakez]

Irakez, good bread to you!

in the Test-Basic mode first, and after the end of the mode wait for the test to rise

Wrong! In this mode, there will be two kneading until the end of the Dough mode, and rye does not need it. You can bake at 2510, but completely in manual mode. We kneaded on Pizza for 10 minutes, turned off and added rye flour and the rest of the ingredients, started a pocket timer for an hour, and an hour later again the Pizza mode for ten minutes. After raising the dough, about 1 hour 20 minutes (so in the Rye mode) turn on the Baking mode for at least an hour, and preferably 1 hour 10-15 minutes. (Baking mode is slightly colder).
Read "Rye" tips from Gasha

Lga, thanks, I understand, I will try ...

Of course, a disadvantage, sazalexter is right. When there is too much water, the roof is likely to collapse.

thanks for the clarity!

[Irakez]

Irakez, then just after the first kneading in the main mode, you need to remove the paddle for kneading the dough and there will be no kneading. And when baking starts, the spatula will no longer be there and there will be a small hole at the bottom of the finished bread.

A good idea! And how are you all ...?

COLLECTIVE MIND works very well here! By ourselves, one by one, we would take a long time to reach clarity-truth.

Can I turn to the collective intelligence too?
Tell me please, girls-boys, can you bake a zebra in HP or not?
And then today there was a lot of fuss - I cooked soup in a cartoon, urgently poured soaps in order to bake "Zebra" in it (I guessed with pastries to the DR of our site
If possible, only with a recipe from a book, or anyone?
I have a Panasonic 2500

I honestly admit that I never baked cupcakes, etc. in this HP. Here in the former, Moulinex, it was the case. I just have two multis, the air fryer and the oven are not bad. Somehow there is no need to use Panasik for this purpose.

and I have a stove with a non-working oven, so I would like to know

[Little dragon]

Little dragon, well, if there is such a need, then I think you can. Line the bottom and sides of the bucket with parchment paper so that the shaft is also well covered and fill with dough. You will not fill a full bucket with dough. I haven’t tried this either, but if I had to, I’d do just that. Try with a little dough first to avoid ruining everything. But I don't know how long it takes to bake ...
And in a multicooker you can definitely bake a Zebra, why not in it?

yeah, thanks, I'll have to try - today the cartoons cost

Then write how it turned out, maybe we will have to try it sometime.

I will try (so far there are no plans for another cupcake, but as soon as possible)

In mine, 2512, it says so, line the bottom with parchment paper and bake. So everything is possible.

I ordered a Panasonic SD2501 bread maker and a Scarlet kitchen scale, bought a sieve cup and grate from IKEA. All the ingredients are in AUCHAN (even Extra flour, approved by Panasonic).I studied the hardware and now I'm looking forward to making my first bread ...

Good luck with your cooking.

even Panasonic approved Extra flour

What kind of flour is this?

Here is such

[Shurik]

Shurik,
Thank you, I saw this, if my memory serves, it's an old shard.
The price is inadequate, apparently people are bought for such advertising moves.

But I'm just a kettle for now, I want to make sure that the first time I try it. Well, then we will minimize and achieve a lower cost than in a store.

[Shurik]

Shurik,
Don't overpay, use any inexpensive general purpose flour or grade 1 flour.
In Auchan there is a good Lipetsk one under their brand "every day", 2 kg at 36.68 r. or it is "limak" 10 kg at 188 rubles.
And Old Oskolskaya, Sokolnicheskaya ..., you shouldn't pay 2-3 times the price.

[RAE]

RAE
I'll keep it on mind.

Excellent bread is made from the "Every Day" flour of the same Ashan. The local residents told me.

[Shurik]

Shurik, congratulations on your purchase! I have the same. Libra is good. But with flour, the girls have already written to you correctly - do not worry and do not overpay. I take the usual MacFa - we always have it, or flour from the Ribbon, or from the Coin. It turns out very good bread from any. First, bake from the instructions in order to adapt, to understand the process, and only then - according to other recipes, they are just a storehouse on the site. Good luck!

Take a newbie! the first stove was bought by Redmon, a new model 1908, but they could not cope with it, the top is not fried, the bread is half-baked, we tried all the options .. modes and after reading a lot of topics on the forum, I realized that Panasonic is driving
We exchanged for the 2501 model and the bread turned out the first time in the main mode

We will continue to experiment, thanks to the forum, you help a lot

But my experiments are somehow not very good. I bought a Panasonic2052-impressed by the reviews. I put the smallest bread according to program 1. Everything seemed to work out, they dared in a second. Next time I put a 1kg loaf overnight. And the result was disappointing: the flour remained in the corners at the bottom, it did not even mix with the dough, and in a very decent amount. I had to scrape it off with a knife. The crust is pale on top and the crumb is damp inside ((((I did everything exactly according to the recipe both times. I don't understand where the mistake is?
🔗
the first small loaf in the photo

[LisaAlisa811]

LisaAlisa811, Use scales, bake according to recipes from the forum, everything will work out. Read the topic first #

I bought the 257th model, today I tried to bake white bread in a non-standard form in it. Well, what can I say: I have no words! The whole morning I was impressed by this stove - and from how it kneads and how it bakes.Of course, for the purity of the first experiment I had to bake in my own bucket, I hit myself on the hands at the end of the batch, but I could not help myself : I do not like a hole in bread from a mixer This bread maker is the fourth in my life, but I cannot compare Panasonic with any - it is out of competition
Thanks to everyone for the advice on both the choice and the operation, thanks to them I now have practically no questions about this unit

[Olga]

Olga, Congratulations! Let it only please! I have an old Panasonic, only one. I have nothing to compare with, but I am very happy with this HP!

Where did you get it?)

Dap is worth, where did you get it?

I could not find it in stores. At first I attacked one where it is in stock, but I was promoted there for two weeks, and in the end, on the advice of Elena Bo, I began to look for Avito. I looked closely at one model from the photo, talked to the seller, and yesterday he brought Panasik to me directly home (for a fee). The stove is practically new, only the comb for rye dough is badly scratched (apparently, they tried to pull it out of the crumb with a fork). The owner said that she stood idle with them for two years, and therefore they decided to make room. I took it for 4 tons. I still don't believe my happiness

Yes, the price is good, I also sometimes look at them at Avito) because. I would like with rye bread, my old one without rye, although I still make it in manual mode

[Biryusa, Olenka!]

Biryusa, Olenka! Well, how happy I am for you! Ah, I messed up my comb right away! I forgot it in a loaf (the bread was quite dense), and began to cut the cooled bread with a comb. So now I have it, too, with solid and deep scratches. This does not affect the quality of the bread.
I'm just shaking over my 257th! I wish you strong and mutual love with your Panasyushka!

[Mikhaska]

Mikhaska, I honestly read all the topics about Panasonic and realized that without this comb it is quite possible to knead rye dough. So when I saw these deep metal milking furrows and chips, I was not upset at all, especially since I do not bake rye bread often (probably it would be more correct to say "I baked before").

Hello!

I'm new here, joining your ranks.

We bought a Panasonic 2511, I figured it out quickly, the bread in the main mode immediately turned out, but it smells a little bit of yeast, I’m probably doing something wrong. There are no scales, she weighed flour on a steelyard, maybe because of this.
It was also upset that the case heats up very decently - is it okay interesting or not?
And against the background of this, my husband said that since the body is so hot, then the plastic, imagine how much it stands out and we will eat it.
In general, he reduced the joy of buying to me.

[Cashew nuts]

Cashew nuts, and how the yeast was measured, maybe there was a lot? The scales need 100%, I have these, inexpensive and very successful And about warming up. My HP also has very warm sides during baking, there it is a stove for that, how can it be completely cold. But I have my first HP, I have nothing to compare with. As for plastic, bread does not come into contact with plastic, it is in a bucket. It was not worth your husband to upset you, do not worry.

[Ekaterina2]

Ekaterina2, measured with a spoon, which is included, according to the recipe from the instructions, written 1 tsp. , measured in a small part, as I understood this is a "teaspoon".

I use these dolzhs - with rolls in the picture.

b] Kesh

I have just the second ones - the red ones.

I'll try again today with weights.

[Cashew nuts]

Cashew nutsHow does your communication with HP continue? how's the bread?

The bread is super !!!
All the homemade people tried it and said that it did not smell of any yeast. I bought bread again in the store and compared it.
The store smells like yeast compared to mine.
But by the way, I began to bake low-yeast bread on the mode.
Now I'm looking for how to make bread not so airy, but close to the store one, so that you can spread butter on it.

Good day to all culinary magicians!
You seduced me to become a baker. I decided to engage in this wonderful business first of all in order to eat healthy natural bread, and not refined, stuffed with chemicals, rather harmful than healthy bakery products.
Therefore, my first experience immediately with whole grain flour.


During the manufacturing process, I managed to screw it up a couple of times. The instructions say "put the ingredients in the order indicated in the recipe." And I did just that. When I realized that I had poured fast yeast into the water, I suspected something was wrong :) And after looking at the step-by-step instructions for dummies, I was convinced that it was assumed that the last ingredient - yeast - would be poured into the dispenser. But I re-read the dosage in yeast and saw that they needed more than in the recipe and poured a little more into the dispenser. I was afraid that the bread would smell like yeast, but nothing happened.

I baked according to the recipe from the instructions EKhleb from whole grain flour "on program 2.
Size M, Medium crust. The other time I would have chosen a dark crust.
I took refined olive oil as oil.
The bread was not wet, tastier than the branded store I bought for health reasons, but not fantastic. In this form, I would not repeat it.

There was a slight feeling that the dough was not kneaded well. The gingerbread man had a torn surface but did not dare to change something the first time. In addition, there was a hypothesis that, perhaps, this is normal for whole grain flour.A hole remains from one corner and in the section it is clear that the structure of the crumb is heterogeneous.
It feels like coarse flour has collected at the bottom. And to the touch these considerations are confirmed. In darker areas, the crumb is more elastic, and in lighter areas it is more tender.

But in any case, I consider the first flight a success.
I'm going to look for more delicious recipes for healthy bread.
Grow your butt! :)

Size M, Medium crust. The other time I would have chosen a dark crust.

For some reason, the crust on new stoves is always lighter. It will get better over time.

[Cifra]

Cifra, apparently, they are getting hot :)

[Vooky]

Vooky,
In order for the dough to be evenly mixed from any flour, in my opinion, you need:

* It is good to sift flour, the one with additives is to sift well. This is for weeding out garbage that may accidentally be there; for enriching flour with oxygen, which will improve the functioning of yeast and add splendor to the bread; for loosening caked / compressed lumps of flour, etc.
* According to the description and photo, it can be assumed that the bun was tight. The gingerbread man needs to be checked during kneading and adjusted by adding flour or liquid.
* Whole grain flour contains everything, so the bran added separately turned out to be superfluous, perhaps they absorbed moisture, which is why the bun was tight, unmixed.

The recipes written in the instructions are usually correct and deviations from the recipe give their effects and defects. Everything in the recipes is interconnected. You need to understand and feel the formula and technology of bread, then it will be obvious what and why to change, and what else to do to get what you want at the "output" This is very exciting

But you somehow gave up quickly Bring this bread to the desired level, if of course you like whole grain at all In this first one there were just a few mistakes, but you can redo

In general, initially you need to decide what kind of bread you want to EAT. You can bake a lot of things, but who to feed with it Don't throw it away ...

Good luck with your bread!

[Waist]

WaistThanks a lot for the comments!
* Both flours have been sifted
*You're right! I will learn with experience. For the first time I did not dare to correct. Well, and by sight I was not sure what exactly was missing. In such a situation, it is necessary to turn off the automatic program, add the necessary and turn on the "Basic Fast" program (the one that does not equalize the temperature - immediately mix). So?
* I did not add bran. I just compared this bread with a purchased one, similar in value to me.

It turns out that the error was only with yeast. Given that there is no yeast taste, this error did not affect the taste. And when my dad bakes bread, even if it does not work out (he did not rise well, damp, the hat fell off) the taste is still good. And this bread is not bright at all. I would say no. Therefore, I see no reason to "polish" it.
There are hundreds of whole grain recipes here, so I decided to look for one that I like.

For the first time I did not dare to correct. Well, and by sight I was not sure what exactly was missing. In such a situation, it is necessary to turn off the automatic program, add the necessary and turn on the "Basic Fast" program (the one that does not equalize the temperature - immediately mix). So?

No not like this It can be corrected during the mixing process without changing the current program... You can disconnect from the network so that it does not knead while adding what you need, and immediately after - turn it on. But WHAT needs to be added, HOW TO DEFINE and much more to start baking in HP, it is better to read in the topic

UNDERSTANDING BREAD IN HOMEMADE BREAD

There are many links, there is also MK for mixing from different flours.

Here is a topic on HP Panasonic

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

In general, here on the site there is something to read ... read - do not re-read

Good luck!