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

in another thread of our forum I read that people went to the store for Panasonic, and the sellers persuaded them to buy another company and then, already at home, there were disappointments. It's good that you still found your Panasonechka

I also faced this. We were in the hardware store on the occasion and took my husband just to see the HP Panasonka, which she wanted for herself, having visited the local forum. And the seller heard and let us advise bork, like it is better and the bread tastes better, but in Panasonic flour constantly remains and in general people who bought a Panasonic store in a nearby store come to them and complain and regret that they did not buy bork. In general, he sang so sweetly that if we came to buy HP, we would take bork. But then there was no money with me for HP. And at home I sat down again at this forum, I was convinced that the seller slandered in vain for Panas. I thought, what is the catch and began to dig in the internet. But everything turned out to be simple, there is somehow the director of the store associated with this bork. But I was so angry with this seller - after all, he spoke to us so sincerely, damn it, as he advised his relatives

Over the past few years, I have been convinced more than once that listening to sellers is more expensive. If I have chosen some technique myself, the seller usually confirms my choice as very good. The technique I have chosen works great. If I rely on the opinion of the seller, then this technique breaks down very quickly. Why is that?

Over the past few years, I have been convinced more than once that listening to sellers is more expensive. If I have chosen some technique myself, the seller usually confirms my choice as very good. The technique I have chosen works great. If I rely on the opinion of the seller, then this technique breaks down very quickly. Why is that?

Good equipment will sell anyway, but the rest must also be sold
And advertising is known as the engine of commerce

so it is surprising that even in the store where I was a regular customer, they sniffed me not the best equipment. Result: a customer left them, who constantly spent considerable sums in this particular store. I understand that there will be three new ones for one departed client ... but I won't bring 5-10 of my friends and acquaintances there (I have already started to actively discourage them from communicating with this store).

Okay, this is beyond the scope of the topic.
and I will repeat to all enemies in spite: Panasonic foreva!

[Zvezda askony]

Zvezda askony-simply!

Thank you ! Added to bookmarks!
While my husband "got hooked" on wheat-rye And if in the first month he was asked what to bake-say-decide for yourself-
now rye!
At a hint, or maybe a little white-categorical-if only a cake!
Like this
But i don't mind
Itself with pleasure I eat them.
Now while I alternate Black air from LANA7386 and Dark with raisins (Karelian
I look at more recipes - until I have chosen - there is a huge choice (it's not big, it's really huge !!!!) it's difficult to make a choice!

so it is surprising that even in the store where I was a regular customer, they sniffed me not the best equipment. Result: a customer left them, who constantly spent considerable sums in this particular store. I understand that there will be three new ones for one departed client ... but I won't bring 5-10 of my friends and acquaintances there (I have already begun to actively discourage them from communicating with this store).

Okay, this is beyond the scope of the topic.
and I will repeat to all enemies in spite: Panasonic foreva!

Unfortunately, many sellers do not take this into account, but in vain !!!!
A satisfied buyer will bring friends and, as a result, the revenue will be higher, and there will also be a client for not popular equipment.
Someone for reasons of cheapness. Someone wants two buckets.
Someone will like the design. Someone buys only a certain Brand
Trade is a delicate matter.

Wow, how handsome they are! Girls, respect
I just delivered my first bread! I was so afraid to screw something up, especially pouring water over the yeast, but I seemed to do everything right
I will wait!
I decided to start with the simplest! Made from ordinary white flour with yeast. I really believe that I will soon decide on "Sally Lunn", too good! And according to the description, it is definitely delicious! Sherly, thanks for the link!

[Ksue]

Ksue I'm sure everything will be fine! I also started with this bread, from the simplest of the instructions for the HP. I-always glad to help!

Hurrah! Hurrah! Happened!

Uraaaaa! The long-awaited Panasonic CD 257 bread maker was delivered by courier !!!!! Now figure out the instructions and start pampering your family: girl_dough: bread! Now I am a frequent visitor to OUR forum!

[Tanyusha]

Tanyusha, congratulations!

Be sure to read Features of work of Panasonic stoves, so as not to grab your head ... And start mastering with simple white bread on the main program. No exotic, no quick baked goods. Trust the forum experience

Thank you!!!! I will definitely read everything

Advise pzhlst the simplest Borodinsky recipe for Panasonic, this is the most popular homemade bread.
I have rye flour, but only whole grain

[Ksue]

Advise pzhlst the simplest Borodinsky recipe for Panasonic, this is the most popular homemade bread.
I have rye flour, but only whole grain

Ksue on this forum there are several recipes for "Borodinsky". I can share my own (he, of course, conditionally mine)) In the open spaces of the Internet I found several recipes: from each I took a little, under those ingredients that were in the house. Well, I tried to keep the ratio of rye-wheat flour 5: 1, which I calculated on the site of Borodino bread. So,

Dry yeast- 2 tsp
Rye flour- 470 g
Wheat flour- 90 g
Dry kvass - 8 tbsp. l (pour 100 ml of boiling water) - the original recipes had 4 tbsp. l. pour 80 ml of boiling water over malt, for some reason I decided that kvass should be taken 2 times more)
Salt- 1.5 tsp
Grows. oil- 2 tbsp. l (I took mustard)
Honey- 2 tbsp. l (I took buckwheat)
Apple vinegar- 2 tbsp. l
Ground coriander- 2 tbsp. l
Cumin grain- 1 tsp
Beer dark- 350 ml (abouttotal amount of liquid: 100ml water + 350ml beer = 450ml)
Shovel for kneading rye bread, "Rye" mode. The gingerbread man was very beautiful, but maybe a little taut. As a result, the bread turned out delicious and really looks like Borodinsky. But! ... It cracked - the roof is all like the earth during a terrible drought, and on the sides - one crack at a time And yet, it seemed to me not enough salt, I should probably, 2 tsp. and sprinkle with caraway seeds on top, I just forgot .... I'll post the photo a little later. Maybe then experienced members of the forum will tell us why it cracked? I plan to bake it and then it tastes sooooo good
PS. Yes, and I also don’t know how different whole grain rye flour is from peeled rye flour (and I have it)

Promised photos:

[Sherly]

Sherly cool bread !. I don’t know, even though our experienced bakers say that the cracks on the top of the bread are a marriage. And for some reason it always seemed to me that such bread is tastier. When my mother sent me, the girl, for bread, I always chose with such a gap, there is always SOAK crisp bread! And your photo of sliced ​​bread simply causes increased salivation!

Exactly, the cutaway bread looks amazing !!! And cracks and other defects do not bother me at all! The main thing is that it is tasty!
Thanks, Sherly, we'll try!

[Oliya2107]

Oliya2107 and KsueThanks for the kind feedback! Of course, cracks are not the most important thing, but all the same, you want, besides deliciousness, also beauty ... Aesthetics, so to speak I will study the issue and work on the recipe. That's just at my house (alas !!!) a lover of such bread, only me ...Therefore, it is unlikely that it will work out quickly ... Maybe with joint efforts?

[st]

It will be necessary to try bread with this ratio according to the principle "dough => dough". So far, it works effectively on the ratio of ps. and hw. flour 1: 1 and 1: 2. About 1: 5 I'm afraid it might not work. I went to pick up the ingredients ...

And the coriander is exactly 2 st... l.?

[Rina]

Rina it's just great that you decided to try it! I was also very worried that there was so much rye flour (especially since there was little experience ...) But then I looked at the original recipe, and there: for 80 kg of rye flour, 15 kg of wheat flour (and 2c, but I have it trite, no))))) I did not describe the coriander, in those recipes from which I collected my own, it was 1-2 tsp, but I like it to be fragrant, so I put 2 tbsp. l. ground ... and the most interesting thing is that I won't say that it feels very strong. But if you don't really like it, then you can put 2 tsp. -"I think so!"))

Thank you. The experiment has already begun, but for now I will slightly change the proportions and there is no beer
dough starter 100 g of premium flour + 75 ml of water + 6-8 g of live yeast ...

ABOUT! Wonderful! I will wait for the result of your experience

So...
psh. flour 100 g
hw. flour 450 g
dry malt 44 g
honey 50 g
vinegar 30 ml
coriander 1 3/4 tbsp l.
salt 1 3/4 tsp
water 320 ml (100 ml for starter, 150 ml for malt, 70 ml for salt and honey)

and I can already see that with all the difficulties I missed, I did not take into account the water in the starter and added too much beer - instead of 30 - 130 ml. I'll go try to choose with a spoon ... (chose 60 ml)

Oh ... I had 350 + 100 = 450 ml liquids ... You have: 100 + 150 + 70 + 130-60 = 390 even less now than mine

not highlighted in the recipe 100 ml, with which to dilute malt, so I missed it
In the course of kneading, I refilled what I removed and another 60 grams of beer to the state of soft plasticine. But with so much rye dough, the stove did not want to be controlled, I had to dump everything into a bowl and walk with a mixer. In an hour I'll turn on the baking ...

[Dry kvass]

I wrote water separately from beer in the recipe- "Dry kvass - 8 tbsp. l (pour 100 ml of boiling water) "I'm starting to worry right now .... my bun was kneaded quite easily ...

[Dry kvass]

I wrote water separately from beer in the recipe- "Dry kvass - 8 tbsp. l (pour 100 ml boiling water)"

no need to worry ... it won't work this time, we will make it next time. Or I will gradually go to the appropriate proportions. I got messed up due to the fact that these very 100 ml were not allocated with a bolt

ah-ah ... Semyon Semyonitch! Understood, I'll fix it now ... But all the same, I really want to. so that everything works out well

Hello everyone!
have questions about the 256th Panasonic. so - bought, turned on, baked! I started playing the second - I can't change the program, only the main one, the size of the loaf is XL, the crust is medium. sting like in the instructions "reset the program" (press and hold the "start" button for more than 1 second) disconnected from the network for more than 15 minutes. turn on - program "basic" crust medium size XL. scored (time 2-30 nights) turn on, in the morning hot bread is ready. I did not check until the evening whether it was changing the program or not.
And another question, upon completion of the programs - the screen goes out and the "start" button blinks - this is correct. to disconnect, I press the same "start" I take it out of the socket and take out the bread.
tell me who knows.
both recipes turned out great. in the first "dark crust" - 100% the second (where the program did not reset) - "medium crust" - 100%. everything was baked, rose evenly.
maybe I'm panicking in vain, to calm down the bakery guru on Panasonic.

[Davli]

Davli Read Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0

[Davli]

Davli, two pages ago

Tanyusha, congratulations!

Be sure to read Features of work of Panasonic stoves, so as not to grab your head ... And start mastering with simple white bread on the main program. No exotic, no quick baked goods. Trust the forum experience

sazalexter,

[Sherly]

Sherly, it turned out bread, however, on the combination "pizza" 5 minutes + after an hour (discarded "rye" + "pizza" + mixer) + after an hour "pastries 1:20. Children eat, I like it too.

Conclusion: I will adjust my 50x50 to 20x80 (i.e. 1: 4), but the dough works well. Yeast is dispersed on wheat flour, then rye is pulled up.

oh guys thanks !!!!!!!!

otherwise my opupea with stoves was terrible: I bought a mulinex 6000th dead (factory marriage), replaced it with Panas 257th. did not work for a week, died (did not turn on at all), I quote yesterday - they say "they are ready to replace it right now, but there is no 257th, there is a 256th". already nervous tired take it away.brought the program to work, and on the second such a glitch (on the 257th in default there were other values ​​and it seems (although I don't remember) it was possible to change the size of the bread and crust). today buy a stabilizer (rectifier) ​​voltage el. networks and I hope my troubles will end ...

but both bread turned out gorgeous evening and night.
by the way, in comparison with smulik, panasik is quieter and a lot, but the window in the lid is not enough like muliks

[Sherly]

Sherly, it turned out bread .... Conclusion: I will adjust my 50x50 to 20x80 (i.e. 1: 4)

HURRAH!!! I am very glad! True, such a difficult path has been passed ...
Rina I have several questions:
1. Is your bread not cracked?
2. Desire to fit a ratio of 1: 4 (not 1: 5) - why?
2. Does live yeast provide any advantage? (most likely it was written about this, but I have not yet found such a Temko)

[Sherly,]

Sherly,
1.the roof is not cracked, but it turned out to be flat, not convex (well, at least not convex)

2. We get to 1: 4, and then to 1: 5 is not long.

3. As for live yeast - well, I like them. I used a dry bag, then I tried the pressed ones. Since then (already more than two and a half years) I have used dry ones once.

About dry in a more appropriate topic, my reasoning and information wiped out. I have some prejudice towards them.
I do not believe that dry yeast is able to quickly restore its performance, nevertheless, it takes time to get out of dry "hibernation". And if the croutons start to work quickly, then this means what? that's it, that something is added to the yeast that nags them. At the very least, these are enzymes.

Here is what the manufacturer claims in the composition of dry yeast:
🔗

SAF moment: yeast (Saccharomyces cerevisiae), rehydrating agent
ECO - natural yeast (Saccharomyces cerevisiae), starch, emulsifier E491, antioxidant E320
Dr. Otter - dry yeast, emulsifier Е472с
ХААС - yeast (Saccharomyces cerevisiae), emulsifier Е472с

E491 - Sorbitan monostearate SPEN 60 (E491)
A low-hazard substance with a single intragastric and cutaneous intake, hazard class 4 (GOST 12.1.007-76. "Occupational safety standards. Harmful substances. Classification and general safety requirements"). Has a weak ability to cumulate. It has a mild irritant effect on the skin and mucous membranes of the eyes. Does not possess mutagenic activity.

E320 - Butylhydroxyanisole (E320)
Butylhydroxyanisole E-320 is an important preservative derived from phenol.
Butylhydroxyanisole acts as an antioxidant, a trap for free radicals, which prevents them from attacking other components of the food. Thanks to BHA, modern food retains its taste, color and smell longer. On the medical front, it has an ambiguous reputation: studies are underway on its effectiveness against HIV and the herpes virus, there is evidence that it can slow the growth of some tumors, but on the other hand, many believe that BHA is a carcinogen. Unlike its related supplement BHT, which fell out of use thirty years ago, BHA is still widely used around the world.

E-472c - Glycerol and Citric Acid and Fatty Acid Esters.

[Rina]

Rina thank you very much! such knowledge of the question, I take off my hat! My husband recently began to complain of heartburn, and he associates this with bread. At first I thought it was because he eats it slightly cooled down ... But now he eats it only 5 hours after baking and later! All the products that I put in the HP can’t cause it (I don’t add any vinegar or any additives to white bread). Only yeast remained a "dark horse", and you only strengthened my suspicion. I’ll look for the pressed ones. True, I don’t remember that they came across to me at least somewhere ... Well, anyone who is looking for will always find anything!
Thanks again!

I just asked a search engine for "dry yeast composition".

As for heartburn, I have just the opposite. The father said that his heartburn had stopped tormenting him for the last two years. I bake the simplest wheat bread, I try to use 1 or 2 grade flour, I add vinegar, but ... exclusively natural apple fermentation.In general, live yeast (1.5 g per 100 g flour) and a little vinegar addition or replacement of some of the water with whey.

[Rina]

Rina Thank you! there is something to think about))

PS. But this is a question of ingredients, and there are no questions to the HP itself! Only positive emotions

I add vinegar, but ... exclusively natural apple cider fermentation.

How do you get such vinegar at home? What are the best apples to use?
Thank you in advance!

Alice, I have to rely on the manufacturer. Read labels carefully. Must not be "acetic acid, flavoring". Natural vinegar cannot cost as much as regular white chemical vinegar. It doesn't have to be in a plastic bottle.

Irina, and I thought that you are doing it at home, then no one will mix flavors and other "improvers".
I buy apple cider vinegar from Baltimore (Russia). The label says, of course, that it is natural without flavors, but as a matter of fact ... I haven't bought it for a long time, but at the time of purchase it was not cheap, but, unfortunately, in plastic packaging.

well, maybe different manufacturers have different ways. As far as I know, it must be indicated that it is naturally fermented. We have one of some local production, relatively inexpensive, even the packaging - a glass bottle - looks very Soviet. But even it is more expensive than chemical.

[Sherly]

I’ll look for the pressed ones. True, I don’t remember that they came across to me at least somewhere ... Well, anyone who is looking for will always find anything!

Sherly, it cannot be that there is no pressed yeast in Yekaterinburg, I hope you bake pies here. You are simply not looking for them there. If dry ones are sold in grocery stores, then pressed ones should be looked for in dairy ones, most often near butter and margarine. I, too, could not find them for a long time, I even asked the supermarket workers, but at the grocery store, and of course they did not know.

[Sherly]

Sherly, there can be no pressed yeast in Yekaterinburg

lega thanks for the advice! They, of course, should be somewhere.But we have a sooooo kind of trade))) It seems that the city is not the smallest, and there are shops, a carriage and a small cart ... but go on, for example, a cheesecake, for example, is also not I can find it ... or I’m looking in the wrong place))) the malt was brought from the bakery, now I’ll ask the yeast there - it will be, most likely easier

But we have a sooooo peculiar trade)))

Is there really no Ribbon, Pyaterochka, Okey, etc. .....?

Of all this, there are only a few "Pyaterochek", but they are mainly in remote areas, was in one nearby ... like a vegetable store of the times of the USSR (I don’t know about others))) From the network there are also: one "Crossroads", "Monetka" , two "Auchan", two "Metro" ... nothing else even comes to mind

We sell yeast both in the Crossroads and in the Metro, I won't say about Auchan, I rarely go there.

[lega]

lega Thanks again. I'll go to "Perekrestok" today, it's not far. And I didn’t see it, I’m there too not often .... although it’s no wonder to pass by))))

Yesterday I was at the crossroads and specially drew attention to the presence of pressed yeast. They were lying there on a milk rack next to the butter, I almost got it mixed up .. and grabbed them instead of the butter.

Yesterday I was at the crossroads and specially drew attention to the presence of pressed yeast. They were lying there on a milk rack next to the butter, I almost got it mixed up .. and grabbed them instead of the butter.

Well: "if you want to cry, but if you want to laugh") I also just got out to our Crossroads - yeast there - NO, "was not and is unlikely to be" (the answer of the seller is in the dairy department) I say, kind of us trade