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

[Waist]

Waist, I thought that in the process of mixing the characteristics change and it is advisable to wait until the end to evaluate it. And if you wait until the end, then nothing can be fixed within the framework of the automatic program.
I think, as I study all the hardware, I will understand at what stage what to do :)
Thanks more for the links! "Bread Maker", of course, is a storehouse of knowledge and talents!
I went to study :)

Hello. Take a novice baker into the ranks. On the eve of the weekend we bought a Panasonic 2511 (thanks again to everyone for the advice!). Then we immediately bought everything we needed: malt, flour, yeast (pakmaya), etc. All Sunday we were hovering around the bread machine)) In general, what happened.
Wheat bread with honey and nuts was baked first for breakfast. I liked the batch, the bun (everything was cleanly padded). Until we started to climb, we watched the kneading process. Then they closed the lid ... and went to bed. We woke up ... as if we were in a bakery (the hood was not turned on, there are no doors to the kitchen yet) .... The smell of course is stunned ... BUT !!! The dream was completely interrupted: they decided not to set the timer yet. They took out the bread immediately, the spatula remained in the bucket, stretched out easily. The bread is baked. A little bit of the top was uneven.

For lunch, a rye custard was baked for the soup. Here she did not paddle in the corner a little bit ... But, since we are still in the testing mode, we did not help her. We decided to see what happens. As a result, the bread is baked, the crust is awesome (although it cracked and the bread turned out with a white barrel - in the place where it did not scoop up flour).

For dinner, I kneaded the dough and baked pies with cabbage (based on whitewash dough). The result pleased me - the dough is soft, elastic, easy to work with.

So far, the bread maker only pleases. Neat in work - the bucket and the spatula are left clean (wiped only with a dry cloth). If to perfect cleanliness, then you can clean out the dust particles around the oil seal.

I have had HP for 7 years, just an excellent technique Flour from which there are always perfect rolls

[Kotok]

Kotok, wonderful bread turned out! Congratulations!
Don't be discouraged if sometimes the bread is not what you would like. It's not the bread maker, but sometimes the flour and yeast. There are lots of low quality.
I wish you success in your further baking!

Hello everyone!!! So we became the happy owners of this wonderful oven))) I was very worried before the first baking, it turned out in vain)))
Debut on a simple recipe from the instructions for the stove.

[Olinka]

Olinka, congratulations! Welcome ! Good luck in baking!

[Creamy]

Creamy, thank you))) Long ripe for this purchase, but after reading this forum, doubts have disappeared. I already love her)))) Not a single store-bought bread can be compared with the one baked at home.

So I am now a happy owner of a bread machine =))
At first I tried the oven from the old Khlebburg mixture, it came out better than it could have. Now I train on a variety of wheat with additives. I seem to be starting to round up a little.

And tell me, comrades bakers. I bought here (for some reason) saf-levure, which is needed in the water for activation. And I did not notice that they cannot be put in the dough in this form. As a result, the bread smelled of yeast. but everything is tasty early.
Yeast liquid (water-activated yeast) can be put into a yeast dispenser or is it better straight into a bucket?

[Coniferous]

Coniferous, do not be afraid of Saf-levure! I have been baking with such yeast for more than 2 years and everything is fine. Proceed as written on the pack - activate in some of the water from the recipe and, of course, pour into the bucket on the flour! Only dry yeast is put into the dispenser. And they will have time to work out theirs.

[AnastasiaK]

AnastasiaK, Thank you! I baked it "normally", that is, I first activated it. It tastes better, does not smell of yeast, but the rise remains the same.

[Coniferous]

Coniferous, bake to your health! And the rise also depends on the amount of yeast (you can slightly increase it), the time of proofing, additions to the dough (grated apple or applesauce give good growth), on how cool the dough turned out. Try different options.

After long and painful deliberation, I nevertheless took SD-ZB2502 to replace my untimely departed Kenwood. Girls, did I understand correctly, in all panaska yeast should be poured into a dispenser, and not into a bucket? And in Panasonic, first dry products, then liquid?

Yeast into the dispenser, whoever has it. But not necessarily. We, dispenser-free, pour into the bottom and have happiness. Panas rules! Ira, congratulations!

And even though I have a dispensary, I still put yeast down

Marinochka, thanks! That is, if there is a dispenser, then pour it into it. Or, in any case, can you go to the bottom with flour?

While writing, Olya replied

Girls, for me it is just an airplane, much larger than Kenwood in size, and different in control. Tomorrow I will master. So far, to be honest, I don't understand how the compartment for additives (nuts, raisins, etc.) works. Does it somehow open itself from the bottom at the right time? There were no separate compartments in Keshka, he just squeaked when it was necessary to throw in additives ..

Aha! You can also wet, on top, with liquid. In short, as you like.

You can also wet, on top, with liquid.

I always do this, even when I put

Does it somehow open itself from below at the right time?

It opens on programs that have raisins in their names. For example, "Basic with raisins".

So I am joining your ranks. Will you accept?
Here it is, my first bread !!! Cools down. I will appreciate the taste a little later. But I got up just fine, put it on medium weight, and took up almost the entire bucket. Baked according to the recipe from the book, the very first simple option.
Well, she is my new girl. Panasechka.


🔗

The bread is wonderful, Alena! Congratulations! I have no doubt that the bread tastes amazing too. Successful bread to you in the future!

I looked at the photo only on the link. i-fotki - never let me down. Try again.

Thank you very much! And how glad I am. The husband even more so. Despite the night, he took a liter bottle of milk from the refrigerator and cut off a fourth slice for himself.
Eh, as a beginner, I am not allowed to put a picture with a preview ... Now I will try through another photo hosting ...
No, I can only put a link.

Now I'll try it through another photo hosting ...

Good bread! Congratulations!

Despite the night, he took a liter bottle of milk from the refrigerator and cut off a fourth slice for himself.

Mine, too, so dragged, now they are used to, ate. If on the third day there is bread left, they do not want to eat, again they demand fresh
My husband tried to dissuade me from buying HP for 3 years. Now he is silent, he also boasts to his friends that we always have homemade Panasonic bread - just a wonderful bread maker!

[Alena69]

Alena69, with the purchase and the first bread!

I tried to persuade my spouse three years ago. But my husband believed that it was pampering. And there is a shortage of space in the kitchen. But now he himself came to the idea that there should be a bread maker. Well, he immediately allocated finance. So I tortured purchased bread, which is getting worse every day, even from those producers that were good before. Thanks to everyone who supported! I'm going to try to bake rye.
Children, by the way, also checked out in the morning, so only one crump remained from the first loaf. Probably me.

[Alena69]

Alena69, with a good start. There are good proven recipes in the Panasonic book. wonderful French bread is eaten on time and bread with smoked sausage. it is the temptation of taste and olfactory receptors. your family will be proud of you

Good proven recipes in the book to Panasonic

Not all have been tested, there are errors in the amount of liquid - this has already been written many times on the forum

Take recipes on the forum and bake bread boldly.

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Today I baked milk bread according to the recipe from the instructions for HP and rye bread according to the recipe from Gasha "Darnitsky for a husband". Almost everything worked out! The "roofs" were slightly cracked. but this I liquid "was greedy". I will consider.


Milk children have already eaten more than half at lunch.

Hello! Dos
The Panasonic SD 253 bread maker was thrown from the mother-in-law, the question arose how to find recipes for this particular model on the forum? I would be glad to everyone for their help.

[@Lena@]

@Lena@Any forum will do.

The baking times are indicated in the recipes, but I only have modes. If you just take a recipe from the forum and look at the instructions with which mode the time coincides, you should set it up, I don't see any other options.

The baking times are indicated in the recipes, but I only have modes.

Bake in Basic mode, unless otherwise specified in the recipe.

[for comfort]

The baking times are indicated in the recipes, but I only have modes. If you just take a recipe from the forum and look at the instructions with which mode the time coincides, you should set it up, I don't see any other options.

you have a complete analogy with the stove with the rest, newer,
only slightly different terminology.

Newer models, so as not to get confused, have a Program and a Dough (and in 253 it is called Mode). The program is when from the beginning to the end with baked goods, but there is dough (mode) without baking.
So we have Main mode (dough) and Main baking program.
The main mode with raisins (dough) and the same program, provides for the addition of fillers.
Matches newer models.
Whole flour (program and mode) in the new models is called Diabetic (Program and dough) with and without raisins. In this program, we cannot set the crust, only the selection by weight, but in the new models it is possible. The rest is completely identical.
French (Program, mode or dough) is completely identical to the new models.
Rye, pizza, gluten free are identical.
The above listed programs are identical in principle and in time to programs in new versions.
The recipes for them will be the same for any model, including 253.

Italian (only program with baked goods, no dough) - special, available only in bourgeois versions and in 253.

Download instructions from 2501, 2512 and so on for comfort... More clear and understandable with recipes, it fits perfectly with 253 as well as with all Panasonic.

You can download bourgeois for the Italian regime with their recipes.
The instruction from Panasonic is good, it will come in handy along with wonderful recipes from the forum.

Thank you

Finally, I also became the owner of a Panasonic 2512 bread machine, I have baked bread three times already, the taste is unusual, but for some reason it breaks the top crust, everything is baked, and the top is ugly. I can't understand the reason yet.

[Bonnie]

Bonnie, Welcome to the forum! Baking defects https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2209.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.0 allowance # and try to bake according to recipes from the forum and you will succeed

[Bonnie]

Bonnie, try taking a little more liquid.

[sazalexter]

sazalexter, thanks, I will definitely read it, I am still poorly guided by the forum. Thanks for the help.

Added on Tuesday 01 Nov 2016 09:34 PM

$ vetLana, thanks, I will definitely try, just what does a little more liquid mean?

[Bonnie]

Bonnie, congratulations on your assistant!
We all have flour of different humidity, respectively, takes more or less moisture. Yours is probably drier. So we need a little more water.

I'll try.

[Bonnie]

$ vetLana, thanks, I will definitely try, just what does a little more liquid mean?

Just now I saw the question.
Bonnie, read the topic about the kolobok, watch the video. Dough d. B. a certain texture (compared to the softness of a baby's heel). Then the shape of the bread will be correct.

[$ vetLana]

$ vetLana, while I find it difficult to navigate the forum, moreover, when I go to some topic, I hang up: very interesting. You all write very nicely "like a baby's heel", you still need to understand what it is .... I thought that the oven would do everything automatically, but it turns out that you need to adjust. Will be studying. Today I baked whole grain bread, the loaf is amazing, the taste is extraordinary, but I broke the crust again, added more water than in the recipe for 20 ml.

[sazalexter]

Today I baked whole grain bread,

Gingerbread man from wheat flour c. from. differs from the kolobok from c. h. flour.
Learn everything with time. The main thing is that you are satisfied with the taste of bread, and the rest will come with experience. sazalexter wrote threads, cat. worth reading. Here are all the topics by Panasonic https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=370.0... Take your pick, read.

[Bonnie]

Bonnie, do you have a photo of how the top was blown up?
Panasonic simply has such an annoying feature - the tip is always a little undermined from one side, no matter how you try to solve the problem. I have already waved my hand and try not to pay attention to it.

Panasonic simply has such an annoying feature - the tip is always a little undermined from one side, no matter how you try to solve the problem.

It bakes smoothly for me. Maybe you have one side that bakes stronger?

[Svetlana]

SvetlanaI don't think so. The bread is always browned the same from all sides. There is such an undermining that the majority would not pay attention to it. I just know that it may not exist. So he annoyed me at first. Now, three years later, I no longer pay attention to him.

for some reason tears the top hump

Try to change the flour - it helped me, when I began to use Ryazanochka, I began to tear a piece of bread, switched to Makfa - again everything is smooth.

[Bridge]

Bridge, You very accurately described the undermining of the top, I will take a photo, I will try to post it, if possible ...

Added Saturday 05 Nov 2016 06:12 AM

owb, the bread was baked from different types of flour and varieties, too, the result, unfortunately, is the same.

[Bonnie]

Bonnie,
Panasonic simply has such an annoying feature - the tip is always a little undermined from one side, no matter how you try to solve the problem. I have already waved my hand and try not to pay attention to it.

I think this is due to lack of water

[mowgli]

mowgliNatasha, I have been using HP for a long time, and of course, I can track and adjust the bun and maintain the balance of flour and liquid. Why I would like to look at the photo.
At one time, I was recommended to knead the dough first, then add the rest of the flour and other ingredients. But I value HP precisely for its automatism. Therefore, I usually don't bother, unless, of course, I bake something like that, like Easter cake.
Actually, here are the recommendations:

Take half the flour, half the water and all the yeast = put "pizza" on the kneading for 10 minutes. During this kneading, you control the bun. Then you reset the program, put the "main" one, add all the other products (the remaining flour, the remaining water, salt, sugar, oil) to the bucket and go about your business. Advantages - you immediately control the flour / liquid ratio, gluten develops better, yeast is guaranteed to start, starch grains swell, which has a beneficial effect on bread.

You need to add flour just a little bit so that there is no volume that will dust when the bun hits. And you also need to add water a little at a time, just to lubricate the bun on the surface, then it will not blurt out.