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

Hello everybody. Girls, I really hope for your help. I never had a bread maker, I didn't even see it live, only on YouTube. For several years now I have been deciding whether I need it or not. I also had a multicooker. All my acquaintances were already using it with might and main, and I was thinking everything. Finally I matured, bought it and was very pleased. And, to this day, I wonder how I didn't buy it before. Now I am ready to buy a bread machine, and very sharply. I plan to buy tomorrow, for this we are going to the regional center. I live in a small village, we have no choice at all. I won't have time to study the issue overnight. And I was so impatient that I will not postpone the purchase. Help me choose a good model. The price is not very important, I can take an expensive one. But I would like it to be more reliable in terms of assembly and all technical characteristics. In general, a good, solid model. I really hope for your help, I will be grateful to everyone who responds.

[ksysha22]

ksysha22,

Buying and choosing is discussed in another topic. But if such urgency

Panasonic is a very good HP. The main differences in the models: 1. The presence of a dispenser. 2. Availability of the Low-yeast bread program. 3. Stainless steel or not 4. There may be some other programs (I won't tell you exactly)
The more programs in KhP, the more opportunities for baking different breads.
Maybe someone else will tell you (what I missed)

Svetlana, thank you.
And the truth is, I wrote in the wrong place. Here, I'm a bastard. I am not very familiar here. I apologize.

It is certainly not the topic, but since the question is raised, I will try to answer. About stoves of other firms - in other topics, but about Parasonic (those that are in Russian stores) - everything is good, most programs are the same, but there are several fundamental differences:
As far as I remember, the SD 2500 is the simplest. The SD 2510 model has a useful and pleasant addition - the low-yeast bread mode (it is cooked 50 minutes longer, but the yeast is 2 times less, which makes problem stomachs very happy). Models SD 2501, 2502, 2511 and 2512 have a spatula for rye bread ("Borodinsky" will still not work, but a larger percentage of rye flour is taken and mixed better, and in 2510 and 2500 it is officially possible only 30%) and in my opinion they all have a dispenser (allows you to automatically add, for example, raisins, during baking). Models with a metal case do not differ in programs from plastic "brothers" with a similar last digit of the model number, but they look better with other metal equipment)) Inside - a bucket, the location and number of heating elements, as well as the "metal casing of the camera" are the same for all models ... I have a plastic one - there was a slight smell from the stove during the first preparation, now it does not smell, there is no yellowing anywhere. Keep in mind that in less than 4 hours you will not bake good bread in any bread machine and Panasonic is no exception. Panasonic always has a delicious crispy crust, unlike many other companies. If there is no experience in baking, Panasonic is also the best option (more often it forgives non-critical mistakes in the recipe, guaranteeing an edible result). Don't forget to buy a scale (to weigh the flour).

Veronica, huge merci to you

[ksysha22]

ksysha22, I will add to the above that the 2512 model also has a yeast dispenser, which, from my point of view for an inexperienced baker, is more convenient: there is no need to be afraid that the water will get on the yeast ahead of time, especially if you turn on the timer. For me, this fact became decisive when choosing between the 2511 and 2512 model.

The SD 2510 model has a useful and pleasant addition - the low-yeast bread mode

The 2511 also has this mode.

I also wanted to finish writing.

Sorry for the inaccurate wording! Initially, the description was planned according to the principle of 2500 and above and 2510 and above, but then I somehow got lost with it)) Accordingly, it was necessary: ​​for 2510 and above, the modes "basic low-yeast" and "basic with filling" were added, while 2510 is the simplest , and 11 and above have a spatula and a rye mode, and of course a dispenser.

Good day! Two days ago I bought a Panasonic 2510. Before that, I never had hp, and I never baked bread with my hands. I only bought it because of the gluten-free regime. I was a little disappointed. I've baked twice already, the result is always good. But in gluten-free mode there is no bread weight adjustment and no delayed start. Alas, this fact was not mentioned in any description or when communicating with managers. This is important to me. No need for a large loaf of gluten-free bread. I even wanted to try bringing it back to the store. Now looking for more information on gluten-free regimen. Reading the topic, I realized that the weight and sequence of the bookmark must be strictly observed. What happens if you reduce the amount of products? I'd like to please my child with gluten-free pastries.

Gluten-free baked bread and other stuff here, check out the recipes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

This is a specific pastry, made from different types of flour, you need to adapt to such bread

[Helga / gluten nou]

Helga / gluten nou, ask a question in these threads:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=436372.0 - theme according to your model
The most important topic for Panasonic is https://Mcooker-enn.tomathouse.com/in...com_smf&topic=197192.6300
Gluten free baked goods - https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=252.0
Small bread recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=144145.0

Since the link to 2510 is a theme I created, and there is definitely no gluten-free baking there, I will try to write at least something useful here in response)) In "ordinary" bread, I reduced the amount of ingredients (to 375 g of flour and the rest in proportion according to the principle required volume of product = 375 multiplied by the indicated volume of product and divided by 500). - the bun dangled a little on a spatula, but it got mixed up and baked well. But if this trick will work with gluten-free baking - I don't know. Theoretically, it may not mix well and turn out to be too fried. Although, so as not to overcook, you can turn off the stove 5 minutes earlier (just unplug it and then wait before the next baking - otherwise the program will continue).
You can try to shorten the recipe to 400 g, counting everything in proportion, but it will be more difficult to measure something (for example, in the simplest recipe for a book from a ready-made gluten-free mixture, you will get 400 g of a mixture, 40 g of vegetable oil (0.8 tbsp. l), 344 ml. water and 0.8 tsp. dry yeast).
Well, as an option, you can think of additives for better storage and other methods of preparing small batches. I add 1 - 1.5 tsp to the bread. honey, it is then stored better. And when I want a little something out of the ordinary, including gluten-free, I bake crisps in a waffle iron.

Thank you very much for such detailed answers!
Thanks for the links! I was planning to buy a stove for a long time. When choosing, I looked at reviews and recipes here. Alas, gluten-free baked goods are specific. And we still can't milk and eggs. (((It's completely sad. My attempts to bake something are not always successful. On the contrary, out of five attempts, at best two are edible. ((((
Yesterday I baked regular bread, on a dietary regime. My husband liked it!
I didn't know that honey was added to the bread. Does it affect taste? In general, I don't know anything about baking bread. I'm still interested in information about tremors. We've probably already discussed it here.
I'm going to read!

Honey does not significantly affect the taste (I add it instead of sugar, so the bread does not become too sweet), but (if good) significantly affects the smell (from fresh chestnut it smells incredibly delicious))).
I'm not an expert in yeast, because of the dry ones we sell only SAF-moment and Dr. Oetker (the latter are more praised, but somehow I didn't notice a global difference). On live yeast, there is a good recipe from Thalia https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430257.0
And why exactly a dietary regimen, if the bread is ordinary? In my opinion, low-yeast and French bread tastes much better, and milk is not necessary at these modes (considering that it is a little denser than water, just follow the bun for the first time so that, if necessary, add a little flour for the recommended bun density). Search the forum for recipes - "Italian" bread is made without milk and many others.
For baking bread (so that it works out more often, and not in 2 cases out of 5) there is a detailed topic with useful tips from "Admin" #

Well, such a torn crust turns out on my bread. It is made from whole grain flour.



And this is rye.



Everywhere I increased the amount of water, as you advised, up to 50 ml, this did not affect the taste, unfortunately, neither did the appearance of the loaf. The bread is baked well, the taste is amazing, but the appearance annoys me ... What's wrong? And another interesting question. Since the family really liked the taste of the bread, I bake it every other day, but how much electricity will be interesting at the end of the month? 4.5 hours of baking, plus baking with a timer ..., share your knowledge, please.

4.5 hours baking, plus baking with a timer ..., share your knowledge,

I will not answer this. But strong heat and maximum electricity consumption only when baking. The declared power is small. I have not noticed an increase in power consumption.

Everywhere increased the amount of water, as you advised, up to 50 ml,

Write down how much flour and water you used.
The picture shows little liquid.

Hello everyone. A few days ago, I asked for advice here on which bread maker to choose. As it turned out, I asked the question in the wrong topic.
Now, I hope, I am writing to the right place
The bread maker was bought by Panasonic 2512. And today I baked bread for the first time. Simplest. I didn't even have time to study the instructions yet, and on the site I don't know when to read everything. There is so much information here, not to reread. Moreover, I am a complete zero in this matter, I am not friends with the test at all. I took the bread maker not so much for baking bread as for dough. Although, who knows, maybe I'll get the hang of it, get a taste, and bake different types of bread
Here is my first bread. It seems to have turned out well.

The bread maker was bought by a Panasonic 2512.

Congratulations.

Here is my first bread. It seems to have turned out well.

Very cute.

but how much electricity will be interesting at the end of the month?

I can say that I did not really notice any changes in my electricity bills even after replacing the gas oven with an electric oven. I bake every other day, sometimes twice a day (black and white). For white, I heat the oven to 250 degrees for 30 minutes along with a thick baking sheet (it plays the role of a hearth) and a frying pan into which I pour water for steam.

The bread maker was bought by a Panasonic 2512.
Congratulations.
Quote: ksysha22 from Today at 12:43
Here is my first bread. It seems to have turned out well.
Very cute.

Thank you.

[ksysha22]

ksysha22,

The bread maker was bought by Panasonic 2512. And today I baked bread for the first time.

Congratulations on your good purchase and lucky bread! Only you, judging by the photo, cut it with a still warm or not very sharp knife (I actually did just that with the first bread, I was very curious about what was inside) For the future, so that it does not crumble under the knife - buy bread with teeth. And the flour, judging by the same photo, is the highest grade? If later you want bread less rich in taste - buy 1 grade or bakery.
Bonnie, In a similar way, a couple of grooves tore off the roof of the bread when there was little liquid. Is there something wrong with the scales? Or, instead of water, use something denser (fatty milk, kefir). Well, as an option - "strong flour", similar to European (it seems to take more water).

Congratulations on your good purchase and lucky bread! Only you, judging by the photo, cut it with a still warm or not very sharp knife (I actually did just that with the first bread, I was very curious about what was inside) For the future, so that it does not crumble under the knife - buy bread with teeth. And the flour, judging by the same photo, is the highest grade? If later you want bread less rich in taste - buy 1 grade or bakery.

Veronica, thanks for responding. Knife with teeth, bread is cold on the wire rack. My husband said, don't you think he looks a little damp? Then I thought. It looks like he is right, but I don’t know what he did wrong. And he also said that bread is like a loaf.

He also said that bread is like a loaf.

What you put in the dough will look like it. Eat after cooling completely. The bread tastes different from the purchased one.

[ksysha22]

ksysha22, The bread probably looks like a loaf because of the premium flour - the bread turns out to be delicious, but, as I already wrote $ vetLana, is very noticeably different from the "store". To make it more "bread" you need 1 grade flour or bakery flour (about baking flour, I'm not sure of the exact name, I bake it myself from 1). Only it needs to be poured a little more than the recipe (by 5-10 grams, depending on the company and storage conditions) - otherwise the top crust will be flat or concave. You can also add rye flour or bran. On programs longer, the bread is always tastier (that is, in French and low-yeast with the same recipe). As for "damp": judging by the photo, the bread has not completely cooled down (it should "ripen" on the wire rack and stand open, otherwise the crust seems to be not hot, but inside there are such characteristic "sticking stripes" on the cut and a feeling of dampness).

Added Wednesday, 09 November 2016 7:56 PM

Bonnie,

a torn crust is obtained on my bread

I remembered how to roughly check the scales. I don’t remember why, but Talia and I measured the weight / volume of a glass from Panasonic for SOWED flour. She turned out on the "M" roll (where 400 g of flour) exactly 2 glasses under the edge of the "strong" European, I have 2 glasses minus 2 tbsp. l. average Russian, but I always take a little more (because of the properties of "my" flour), so it's also about 2x. Try weighing 400 g on your scale and measure with a glass. If a lot remains "superfluous" - then the roof has been torn off due to imbalance))))

I would recommend leaving the glasses alone and weighing stupidly on an electronic scale. The pyramid looks like this
🔗

I reset the scales and fall asleep 50 g of rye flour +150 g of wheat bakery of the highest or first grade. I sift and put another 200 g of bakery wheat into a sieve. This is for size M. For sizes L and XL - 100/400 and 150/450 respectively.
It was correctly noted that the bread should be cut cold and it should stand under a napkin for about 8 hours (which I do not adhere to). There were cases that the inside of the bread was really damp, even the next day. After replacing the flour with another, the problem was solved. But the flour must already be taken from another store from a different batch. Yeast also sometimes failed. I don't pay attention to the torn roof, although I start to follow the liquid more closely.
Good luck to you!

[Veronica]

ksysha22, The bread probably looks like a loaf because of the premium flour - the bread turns out to be delicious, but, as $ vetLana already wrote, it is very noticeably different from the "store" one. To make it more "bread" you need 1 grade flour or bakery flour (about baking flour, I'm not sure of the exact name, I bake it myself from 1). Only it needs to be poured a little more than the recipe (by 5-10 grams, depending on the company and storage conditions) - otherwise the top crust will be flat or concave. You can also add rye flour or bran. On programs longer, the bread is always tastier (that is, in French and low-yeast with the same recipe). As for "damp": judging by the photo, the bread has not completely cooled down (it should "ripen" on the wire rack and stand open, otherwise the crust seems to be not hot, but inside there are such characteristic "sticking stripes" on the cut and a feeling of dampness).
Veronica, thanks: rose: we will experiment

the bread should be cut cold and it should stand under a napkin for about 8 hours

This is somehow completely sad. I usually have it for about an hour (though without a napkin, I love crisp) and that's quite enough. Sometimes I cut off the still warm crust from it in a piggy way, then it cools down faster)) And if the bread is damp the next day, then in my opinion this is already a jamb of the recipe to be corrected.

but how much electricity will be interesting at the end of the month?

I am also worried about the issue of energy saving, so we have a day-night electric meter and the night tariff rates are several times cheaper. I set the baking of bread on a timer, readiness for 6-7 hours. in the morning I am a morning person and it is not stressful for me, but owls can tune in to their regime

[$ vetLana]

$ vetLana, I add everything strictly according to the recipe from the book for rye: 480g of wheat flour, 120g of rye, I weigh it strictly on an electronic scale, I measure the water with a glass, in the recipe 370ml, I added 420ml. Can't I get a whole pink salmon?

[VENIKA]

then in my opinion this is already a jamb of the recipe, subject to correction.

There can be no jamb - brought to automatism. I bake bread for everyday use, not for recipe games. I will not repeat myself. Above, I wrote how the problem with dampness is removed. Flour from some manufacturers bypasses the tenth road. I mainly use compressed yeast. Their quality can be determined from the first slice. If, when breaking, they stretch like plasticine, I throw it away.
VENIKA, Do not be sad. I gave recommendations found on the forum. And I also cut off a hot pink salmon and as much as necessary - for breakfast. Then I cover and let it stand until evening. Come here. Here's everything about the roof off:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.80
Good luck to you!

[Bonnie]

Bonnie, I can say about my experience: all the recipes from the book to Panas were corrected only by salt and sugar. Perhaps you have flour that requires more liquid. Only by trying will you get the result you need. Read baking topics whenever possible.
Didn't you look for this bread on the forum? Nobody posted it?

[$ vetLana]

$ vetLana, unfortunately, I don't have enough time to read everything, today I will try to change the yeast and increase the amount of water.

Watch out for the kolobok

[$ vetLana]

$ vetLana, excuse me, but I still don't understand how to follow it ... I don't open it, I don't approach the HP when it is already on, I thought that the process was going automatically and my intervention was not permissible, no? I read the links and don't understand how this process can be influenced.

There is a topic about a bun.
I can't write now. In the evening.

[$ vetLana]

$ vetLana, thanks, I will wait, I read the topic about the bun, but alas ...

[Bonnie]

Bonnie, few! Little water! For 600 g of flour, clearly more water is needed. Have you read about the bun? Did you watch the master class from Admin? Please take a moment to review these materials. Oi are unique in their content and are very helpful for novice bakers.
And carefully read the recipe, where you have a mistake. I did not find such a recipe in my collection.
Do not be afraid to open the stove during kneading. It is necessary to open it and watch the kolobok.
I believe that communication should be continued in the topic "Help, nothing happens with bread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0... Once again, read all the tips there, follow the links indicated.
Do not worry, the main thing is to follow the advice, follow the kolobok, and you will succeed.

[Bridge]

Bridge, do you understand what it means to follow, what should I do if it mixes up ?? I read and looked at the photos what the koloboks should be after the pre-mixing, the main batch, but after all, KP does everything herself, sorry, I don't understand anything ...

[Bonnie]

Bonnie, follow the link and we will continue our communication there.

[Bonnie]

Bonnie, Detailed instructions on the kolobok - in the link to the manual from "Admin". In a nutshell, the oven cannot be opened only during the "lifting" and "baking" stages, but at the kneading stage it can and should be opened. The stages are displayed with a black stick-dash along the top of the display, and you will hear the kneading process anyway)) Open the lid and look - if something torn is spinning hard inside, then there is not enough water (adding it in the process is difficult, but little by little from a syringe or a wet silicone spatula - you can ), if there is a lot of water inside the spreading amoeba, you need to add flour (carefully and little by little, otherwise it can be thrown upward with a fountain when kneading)), the bun should be soft and elastic BALL (you can gently poke your finger during the kneading pause, and the photo from Admin in the manual). For checking the scales, see my message above on the page.

[VENIKA]

VENIKA, thank you, the kolobok is quite decent looking, it turns easily, it is the kolobok, and not something torn, let's see how it goes.

[Bonnie]

Bonnie, according to my worked-out recipe for everyday bread, I also do not follow the bun. I turn it on at 23:00 and go to bed. At 3:05 am I wake up from the breathtaking aroma of ready-made bread coming from the kitchen. I'm going to turn off the HP and take out the bread.
It's yesterday's. Today I put a new one for the night
🔗

And this one I got from damp flour (it even sifted badly - it clumped)
🔗

But at first I followed the kolobok. A bewitching sight))) .. But practically did not interfere. You have correctly noted that an automatic machine is an automatic machine even in Africa.
Good luck to you! Everything will work out for you!

[Wit]

Wit, what an appetizing photo, and the top is smooth, I hope that everything will work out for me.

I am sure about that!))

[Bonnie]

Bonnie, and what is the temperature in the apartment? If it is cold, there may not be enough time for proofing. Panasonic, of course, should correct this by leveling ... but if it is cold and low humidity, then the dough may not be well enough and the roof breaks during baking, because the yeast becomes warm and it raises the dough abruptly.

[Midnight lady]

Midnight lady, the apartment is very warm.

[Bonnie]

Bonnie, You baked bread only from flour c. from.? On such a kolobok it is easiest to understand whether it is correct or not.

And a miracle happened: finally a whole hump! So it was really a lack of water, today for 600 g of flour (480 g - 1 grade, 120 g of rye) water added 450 ml (in the recipe you need 370 ml), mode 2.





But ... the bun turned out to be very high and look: the hump from one edge fell a little inward, quite a bit, but still. And on the cut, the crumb became looser, it used to be denser. The bread is baked, not raw, the crumb is restored when pressed. What's wrong? Probably need to take a little less water now, no?

[Bonnie]

Probably need to take a little less water now, no?

Yes.
Cut cooled.
Bonnie, congratulations on a small victory.