Please help me decide on a bread maker

I think I need to order immediately from the service center. And if you bake in L7 molds, the bucket will be practically new.

Excuse me, but how is L7 used in a bread maker? I am so meticulous, interested in everything.

Excuse me, but how is L7 used in a bread maker? I am so meticulous, interested in everything.

About non-standard forms there is a separate topic, the beginning of the name ... UNSTANDABLE ... blah-blah-blah .. read there

you are doing the right thing .. then do not step on those rakes about which the "bumps" pounded a lot ...)

Immediately about the additional form and I had a question. Many people complain that Panas forms or buckets have this weak point. When you buy a bread maker, you can immediately buy a second bucket-form at a bread maker store. Or where to buy a bucket-shape?

Panas has the coolest bucket! Believe my experience, from different companies, none can be compared with the Panasonic bucket, this is a weak pot in a multicooker, but not in a bread machine.

Her husband showed her today's creation. The husband said: -so you need a bread maker? Why are you pulling? Order! Hurrah! Panasika ordered. Tonight it will be with me!

After a year of reflection, thoughts and desires. I opted for the Panasonic SD-2500. The price-quality ratio suited me. The husband approved.

About kittens SUPER! We need to get to know you better. There is a corresponding topic for this Let's get acquainted visually? The post about kittens will be a success (well, and a rolling pin too)
[/ quote]

I can’t insert a picture there ((((

I promised to order HP today. does anyone believe this? still hopes that they will write about 2502

what to write? In 2502, the price is raised due to the stainless steel design and the presence of a yeast dispenser. So, 99.9% of bakers live without a yeast dispenser. And he has one property that for me, for example, makes this technique unacceptable. This dispenser will ALWAYS work with any batch program. And the operation of the dispenser in the bread maker, especially in Panasonic, is very loud. I quite often put on bread but night baking, I sleep lightly (I wake up even from the dispenser in the dishwasher). So, for me in the future, only 2501.

Panasonic's buckets are not just a weak point, they are one of the highest quality among all bread makers. They do not leak, they do not go crazy. Yes, the coating is erased, but it is much better than that of many other manufacturers. I bought the second bucket only due to the fact that I dropped a spoon in my "native" during kneading and strongly peeled off the coating. Now the bucket is like a spare wheel. And the stirring blade had to be changed after two or three years (it began to peel off the coating, but this is an old coating, still light).

Panasonic's buckets are not just a weak point, they are one of the highest quality among all bread makers. They do not leak, they do not go crazy. Yes, the coating is erased, but it is much better than that of many other manufacturers.

that's for sure ... how much jam I've already made ... and not a single complaint about this has yet been ... pah-pah-pah

[Favorite]

Favorite, stop making "pickles" from the bread machine. Master the simplest wheat bread (if possible, from 1st and 2nd grade flour) and rye. And limit the baking.

My family just got healthier due to bread. My father got rid of heartburn, my liver / gallbladder started to work better. We eat much less homemade bread than purchased one! Homemade bread satisfies hunger better and better. There is only one requirement: BREAD SHOULD BE SIMPLE! Without additives.

Yes, my wheat flour consists of 1 and 2 grade wheat flour, pressed (wet) yeast, water, salt and oil. ALL!

[olvina]

olvina, I, as a Panasonic driver with four years of experience ...

And I, with 8 years of experience, subscribe to every word Rlna... Everything is true in her words from start to finish.

to each his own ... this is my opinion .. and it is more convenient for me ... from the first time I did not spoil ANY bread in this way ...

You won't spoil the bread, but the oil seal won't last long. My friend, who was used to putting everything dry into liquid after a mullet, had an oil seal in her second year of life. I took it to the Panasonic service center, it was said the following: “It’s our own fault, I suppose they poured liquid first, and then poured flour. Why reinvent the wheel. a day from half an hour to an hour, and this is bad for the oil seal. " The choice is of course yours, but what Panasonic advises in the technical part is to be observed

guys!!!!! am I arguing with you? once again they swore that the choice had been made! but apparently did not determine which one!

Let him already order 2501, this is a worthy choice !!!!!!!

I have 2501. I'm very happy. I use the rye program, without dancing with tambourines. The bread is delicious. Yes, the dispenser works loudly, but I try to bake bread with additives during the day. At 2500, if on the timer, bread with additives will not work. When I chose cotton, I liked 2502 more by design, I didn't take it because of the yeast dispenser. Yes, the dispenser will definitely not wake up the neighbors behind the wall.

I read reviews that bread does not work for HP Panas - it was recommended to make a bookmark in the reverse order .. so it began to bake like this .. (((

and how can the order of laying be affected if ALL products are laid simultaneously?

Perhaps you have read about the flour-in-water method? Then I will explain - this is an erroneous interpretation of the kolobok control method. "Flour in water" means that it is easier to mix flour into a dough with too much water than water into a tough dough.

[3. Make it a rule never to add water to the dough !!!!]

3. Make it a rule never to add water to the dough !!!!
A better option is when flour was not enough in the dough, you can add it later than add water. Water (liquid) during kneading should be a constant value initially (how much water was poured - so much was poured), and regulated by adding flour. Even initially, when kneading the dough, you can make a special "lack of sleep" of flour in the amount of 30-50 grams, so that then by gradually adding it to the kneading dough over a tablespoon, to achieve the correct bun.
This principle has been tested and is called "flour into water"
More details: #

Hello everyone. I have finally decided and joined the ranks of bakers. I bought a panasonic zb2502! Today I have already baked the first bread

klaass choice, I too couldn’t bake at all (and I can’t) but with this thing zb2502 turns out (and liked the color))))) I bought it, I also thought that without yeast it would bake myself .... it turned out not so simple) ))), then read it, learned .... kneaded, got it (it will stand for 2 hours in the warmth) and back. I'm already used to it, it's not hard .. now I choose either a multicooker or a mini-oven ... so that I can stand it.

[kneaded, took out (it will stand for 2 hours in the heat) and back.]

klaass choice, I too couldn’t bake at all (and I can’t) but with this thing zb2502 turns out (and liked the color))))) I bought it, I also thought that without yeast it would bake myself .... it turned out not so simple) ))), then read it, learned ... kneaded, took out (it will stand for 2 hours in the heat) and back. I'm already used to it, it's not hard .. now I choose either a slow cooker or a mini-oven ... so that I could stand.

Why take it out after kneading ?? It's a bread maker! She herself straightens everything, crumbles, bakes. There is also a special temperature for this .. Or is it a joke?

Why take it out after kneading ?? It's a bread maker! She herself straightens everything, crumbles, bakes. There is also a special temperature for this .. Or is it a joke?

I'm talking about healthless bread (leavened), there is no such regime. need to stand at about t 30 C - 2 hours. And baking does not do this))) I learned here on the forum, after buying a bread maker)))
I read earlier, your review about the dispenser, but it really claps 3 or 4 times in a row (yeast), but I don't wake up from this))) but of course, if not 8 am, I already don't sleep so I hear it))) but in general , I bought without knowing any baking technologies at all ... especially yeast or yeast-free, so I read a little (I liked that it is dark so that I would not blow off dust particles every day))) I am satisfied with the oven (but with weak nerves I recommend, the dispenser is audible) it does not bother me)))

I also ferment sourdough bread in KhP. ) Although I have a cartoon and a mini oven.
If you need to warm up the oven, turn on the baking for half a minute and cover with a towel (if it's very cold in the kitchen). In my case, yeast-free rye (with sourdough, more precisely) rises in 40-50 minutes, in winter a little longer, about an hour. )

thanks: girl_curtsey: everything is so simple, I love this !!!, otherwise I'm just tired of pulling this heater for proofing, I carry it from the room to the kitchen and then back.
and what kind of leaven do you make? and then I disappeared due to the fact that I'm tired of doing a lot of unnecessary movements))) I'll put a new one right away, I'll do that.
means to put the dough, turn on baking for 30 seconds (with an open top)? and so 5 times in 2 hours? or even an hour ...

I have rye sourdough. Normal) A little water, a little torment) The more often you feed, the stronger it becomes.

After kneading the bread, turn off the HP. ... Turn on the baking, turn it off after half a minute (in winter you can - 1 minute). All with a closed lid.
At first I used a temperature probe to measure the temperature of the dough, but now everything is by sight.
In winter, you can cover the HP with a terry towel. I do not warm up again. The bread rises quickly. If you do not rise in an hour, turn on the baking again for half a minute. And look how it rose 2 times (no more!) - you start baking.
I can't say anything about 5 hours of proofing)) I've never had bread for so long. I think if it takes so long to rise, then the leaven is of poor quality. The dough will simply turn sour during this time, especially in summer.

In general, I am now trying to master a new method of sourdough bread. Everybody says - such a leaven, a different leaven. And if you believe the scientific literature and the age-old practice of industrial baking, then the best leaven for bread is a piece of dough from the previous batch. This is the leaven. I've already baked Borodino on the old dough twice. I like it much more to taste. I do not know, however, how long an old dough can remain strong, but I suppose that theoretically, with constant renewal, it can remain strong indefinitely. Well, if anything, I'll grow the sourdough again, it's business)

Shaw? Again? (in the voice of A. Dzhigarkhanyan, who voiced the wolf in the movie "Once upon a time there was a dog")

He read that when cooking jam, a bucket is scratched and is looking for how this can be prevented, my proposal to cook jam in an airfryer (by the way, it is very convenient, right away in jars), replied that since such a function is provided by the stove, do not let it cook. I say that she did not refuse, it seems, he pulled himself up to the bucket, but no, we still need to poke around. Do not tell me on what topic to see what products you need to buy for the first bread, otherwise, I feel, my husband will bring me a ready-made mixture for ... twenty rubles and come to the conclusion that buying ready-made bread is cheaper, he has now calculated everything (electricity, paid water, flour, etc.) and groans from the disadvantage of baking. I knead homemade pie with noctarines and almonds in front of my husband's nose and looking into my hungry eyes, I suggest that I run for a purchased pie - it will also be cheaper.

I need flour 1c, water, salt, yeast, oil is possible, but I do not put it, I also don’t put sugar. But ... I can dilute some water with milk, a spoonful of sour cream, whey, whatever is at home at the moment. Until then, you can start simple. I assure you that baking bread at home is profitable.Both economically and in terms of taste. and besides, you know what you put in the bucket and with what hands. Believe me, my son, he learned to be a chef, is now continuing his education in absentia and is currently working as a baker in cooking, a lot of unnecessary things are being added to reduce the cost of products. And then there are additives, with the help of which low-quality flour is used to get baked goods of the highest class. And how he worked in restaurants .... the desire to go to restaurants disappeared.

[Mona 1]

Well, if you consider the cost of home baking, then you should also take into account the depreciation of the equipment - the cost of a bread machine and electronic scales. and relate this amount to the number of baked loaves during this period. We keep strict records of loaves only Mona 1.

I bake bread every day and more than once my friend and I have calculated the cost of simple bread, taking into account the annual depreciation. And if you also count the kneading dough, and I use the scales not only when baking bread. It is profitable for us. Even if it is more expensive, the quality of homemade bread and its taste cannot be compared with the store-bought one.

[A loaf of rye custard bread weighing 1 kg will approximately cost from 24 rubles / kg]

The service life of such equipment is at least 7 years.
The number of pastries already cooked in 8 years, in the used model, is not less than 2000 times.
Many years ago, estimating the cost of finished products without any amortization, for baking white bread with 2 eggs, dry milk and not cheap flour, the finished price was obtained within the price of a retail loaf.
With rye-custard on ready-made sourdoughs, the price at that time was twice as expensive as retail.
Now I will estimate what is with rye custard at Moscow prices.
The price of Borodino bread of the 28th plant is now in Moscow from 45 rubles / kg or 16 rubles for a 300 g loaf in Ashan.
A loaf of rye custard bread weighing 1 kg will approximately cost from 24 rubles / kg
Peeled rye flour - 500 gr - 16-18 rubles / kg = 9 rubles.
Dry yeast - 12 gr = 5 rubles.
Agram light - 40 gr - 80-400 rubles / kg = 4 rubles
Ground coriander - 15 gr - 60-500 rubles / kg = 1 rubles
Rye red malt - 40 g - 60-150 rubles / kg = 3 rubles
Sugar - 50 gr - 35 rubles / kg = 2 rubles
Salt - 10 g - 20 rubles / kg = 0.2 rubles.

I don’t know the cost of my bread, but I definitely don’t want to go back to the store. We live together with my husband, we never ate much bread. As I remember how much I had to throw away due to the fact that I got moldy or started to stink on the second day with a potato stick. It's still more profitable for us. Now the bread is eaten completely. I bake only 2 loaves: white irzhan, enough for a week.

Sausage can also be more profitable to buy, just how much meat is in it? I'm not going to switch to store bread either. One smell of fresh bread is worth something.

As I could understand, the stove has not been purchased yet, the economic feasibility of buying the stove as such is being calculated and the possibilities of the models presented on the market are being carefully studied.

As I could understand, the stove has not been purchased yet, the economic feasibility of buying the stove as such is being calculated and the possibilities of the models presented on the market are being carefully studied.

Usually accountants still forget to take into account the idea and the quality of the product obtained!

This is when a bun is baked in the morning at a delayed start and the coffee maker automatically prepares coffee for it, working instead of an alarm clock and pleasantly tickling the nose with a bread and coffee aroma.

[Giraffe]

You can read on this topic Wheat bread on ripe dough (self-leavening)

Thank you, Giraffe but there - wheat bread with yeast, and it was about something completely different - about rye sourdough bread without the addition of yeast.

I bake wheat bread on ripe dough when I need wheat yeast bread. But when I said that I was trying to master a new (new for myself!)) Technology, I meant the traditional process of baking rye bread without adding yeast and without specially growing the leaven.
These are different technologies, and the role of the old (ripe) dough in them is not the same.

He read that when cooking jam, a bucket is scratched and is looking for how this can be prevented,

And I cooked yesterday in a cartoon, and today - on the stove. It turned out faster and tastier on the stove. I do not risk cooking in HP. I absolutely agree with Vanya: "When cooking jam, the stirrer shaft can still jam, followed by a hole in the stuffing box (seal)."

that yes ... offtopic, but I understood so much, read a bunch of other topics, like in the direction, but nothing is clear. for me, the words dough, proofing, talkers, etc. ... that a lecture about space in the village, found in every recipe, barely found one recipe without swearing (to which I have already got used, but still learning))) and your speeches I understand. Thank you very much!!!

[Giraffe]

Giraffe, but this is more interesting. And how long does your bread stand now without yeast?
A high concentration of yeast cells in a ripe dough, as a rule, leads to a high acidity.
This is not very good for wheat bread - not everyone likes sourness. I like this bread, but besides me almost no one eats it) lean on yeast. Therefore, I am looking for a golden mean in wheat bread - a minimum of yeast and a minimum of acidity.

girls, with ripe dough it can be even easier. Knead a large portion of the usual dough, but on a medium-sized program. And after kneading, take away the excess, for example, 150-200 g of this dough. At the next baking, already take the usual rate of food, add the dough that has warmed up after the refrigerator to it, after kneading, take the same amount of dough again. Etc...

You can add literally a couple of grams of yeast to the dough.
I tried it - the result is excellent. And the excess acid does not have time to be produced.

[Rina,]

Rina, I bake bread on ripe dough according to the recipe of my great-grandmother, however, it was designed for 6 kg of flour (well, there were 8 children in the family, there was also a nanny-servant-cook) So this amount requires 35 grams of modern fresh yeast. And then she said that this is a lot. Previously, there were completely different yeasts, but this is already an adapted amount. For 400 grams of flour, about 2 grams of yeast is obtained! And this amount is really enough for bread. And why Comrade Bertine recommends putting 10 grams of yeast on the sponge bread, I don't understand. I only bake with this amount, and even put less. Of course, provided that your yeast is fresh, it was not stored in the freezer, but at a temperature of 1-5 degrees.

In general, when I baked on ripe dough, I did not add yeast. And such quantities of yeast (1.5-2 g per 100 g of flour), as far as I understand, are designed for a quick version of bread dough, which is actually a bread dough, even the main one. For example, the dough must ripen for two to three hours, the dough was often started at night to bake in the morning. That is, the dough did not ripen for an hour and a half or two, as in bread makers. And I looked at some modern recipes, there are mostly quick bread, even if baked in the oven.

but how is it that the stirrer is not used when cooking jam? There is also the principle - gentle stirring during cooking!

[Vanya28]

In relation to Panasonic SD-2500WXE. Thank you Vanya28 she is both completely different. It is better to try to buy what you need ... and now the advantages of 2501 are described in previous posts ... I will try to get a good bread right away

good afternoon, dear members of the forum! I used to bake bread in the oven from time to time ... but with the purchase of my own apartment, it began to grow overgrown with technology, and now the turn came to the dream of recent years - bread makers!

requirements for a dream: the presence of small forms (does this happen?) - we do not eat very much bread, we don’t want it to dry out in sweat. the ability of a bread maker to knead the dough like on dumplings or noodles (I hope that this happens, since I always have a problem to stir the tight dough with my hands). other pastries are welcome, but not critical - I bake sweets, muffins and so on in the oven perfectly.
and, well, yes, also a timer - so that there is fresh bread by morning)

price: does not matter. color - it is better to have stainless steel or black.

from what I looked after: Panasonic 2502. to take? )

I will be very grateful for your help!

from what I looked after: Panasonic 2502. to take? )

I will be very grateful for your help!

only the yeast dispenser will rumble like an automatic machine ... and of course take it!

only the yeast dispenser will rumble like an automatic machine ... and of course take it!

oh, when does he rumble? I do not have a door in my kitchen - if just before baking, then I do not agree - the whole house will wake up and gnaw me in anticipation of bread

oh, when does he rumble? I do not have a door in my kitchen - if just before baking, then I do not agree - the whole house will wake up and gnaw me in anticipation of bread

at what point - I do not know .. well, not in the first hour for sure .. go read the topic about Panasonic models 2500,2501,2502 - everything is described in detail there ...

You can hear the dispensers in the 2501 panache, but in 2502 they are somehow louder, maybe it seemed to me that way, but I specifically listened to my own (it was interesting how long it will work (2 hours 50 minutes), whether to get enough sleep, how to close it later), and the neighbors behind the wall do not hear, although they sleep behind my kitchen. The dumplings dough is just super kneading (I touch up with my hands quite a bit after it), he bakes all sorts of muffins, charlottes with a bang, also delicious risotto and porridge (I just made these dishes for a test, since I cook these dishes in a multitude), the dough for Napoleon was kneaded amazing, hands so long and tediously kneading, and what kind of bread comes out! I've already tried all the recipes from the book, with and without additives, except for gluten-free, now I'm practicing in sourdough and ripe dough instead of yeast, in short, I'm more satisfied with my panache than 2502, which my friend bought (from my tightening). In the dispenser 2502, we immediately replaced the spring in one dispenser, since the piece of iron was "walking". My dispenser didn't need this. I am 100% happy with the stove! The bread is already tasty and smooth. HP has one serious drawback! WEIGHT JUMPED !!!!!

If you are not planning to bake bread from rye flour, then take 2500. This is the best bread maker for wheat bread today.

[take 2500]

If you do not plan to bake bread from rye flour, then take 2500... This is the best wheat bread maker available today.

And by chance it is very suitable for pure rye bread!


Rye custard bread is real (almost forgotten taste). Baking methods and additives.

Thank you very much for your feedback!
As I understand it, the main disadvantage of 2502 is the loud sound of this dispenser. the main disadvantage of 2501 for me is the body color
I'll go to some store - I'll look at these miracles of technology live) maybe I'll fall in love with some model))

Thank you very much for your feedback!
As I understand it, the main disadvantage of 2502 is the loud sound of this dispenser. the main disadvantage of 2501 for me is the body color
I'll go to some store - I'll look at these miracles of technology live) maybe I'll fall in love with some model))

The stainless steel also contains the Bork x800, a decent model.
And the Kenwood BM450 is not bad.

As I understand it, the main disadvantage of 2502 is the loud sound of this dispenser. the main disadvantage of 2501 for me is the body color

It's not just the dispenser. 2500 bakes more fluffy, airy bread. Apparently, the bells and whistles in the lid affected the quality of the baked bread. I have both 2500 and 2502, I can compare.
Exactly 2500 - this machine has no dispensers at all. White colour.

[from what I looked after: Panasonic 2502. to take?]

So the question is what was
from what I looked after: Panasonic 2502. to take?
What's the question, that's the answer

[Vitesse VS-423]

tell me who the thread encountered Vitesse VS-423, it works for a long time or is unreliable