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

[Waist]

Waist, hi! I'm glad to see you ))))

If anyone needs it, I can process a piece of instructions for an European stove and put it out, but only a piece, I won't be enough for much

Thank you, in principle, the instructions for the European are on the English Panasonic website

Thanks for your welcome!

Thank you, in principle, the instructions for the European are on the English Panasonic website

There certainly is. But it’s not very convenient for me to use the English instructions, because the same modes can be called differently in English and in Russian, but I’m walking on Russian sites and comparing everything with the local concepts. Due to the lack of specifics, many start with mistakes and even the desire to use HP disappears.

[Waist]

Waist I agree. If there is a translation or adaptation of a European, it will be great, there are users of these HPs on the forum, especially a lot of them from Ukraine

.

We've got one question lost here and remained unanswered ...

Girls, hello! Tell me what is the "Single-grain" mode for in HP Panasonic? Is this a mode for Whole Grain or am I confusing something?

[Whole wheat - whole grain]

Oven 2500: 4, 5 and 6 programs Whole wheat - whole grain (for some reason translated as Diet), especially for wholegrain flour. A single grain 12 and 13 Specialty - Delicacy - for flour spelled... In DOUGH mode there are also separate programs for these types of flour. Unfortunately, I don't even know what kind of flour it is. It is sold here and they bake all country baked goods from it, so to speak - traditional.

Well, here I say, a strange translation in some places in the instructions

Thank you Thalia! How simple it all turns out!

The first time I left the bread after baking in the bread maker, there was no time for it, but I turned off the oven.

The bread stood there for about 1 hour, then some more time in the form on the table. Such bread, perfectly baked, turned out (from flour of 1 grade + bran + rye flour + ripe dough). Now I will always leave the form with bread in the oven, up to the handle temperature. There is a difference. I used to read about it on the forum, Rina wrote. But somehow I didn't use it, but I should ...

Friends, bakers, please tell me how you can use Podolsk flour, what kind of bread to bake? On the forum, searching for something did not turn up a single recipe

and what is Podolsk flour? Something very special? Or ordinary wheat of the highest grade? Then take any recipe, read the kolobok rule and create (about the kolobok rule and the simplest recipes, we read a multi-colored message on the first page of the topic - there we follow the active links).

Yes, I am no longer a novice in baking
No, I only now realized what kind of flour it was. This is a general-purpose wheat bakery M 100-25, it's just that we call it that in Primorye. Do I understand correctly that this is second-grade flour?

General Purpose is not second grade yet. I have Alekseevskaya flour of general purpose, but the grade is the highest.

Friends, bakers, please tell me how you can use Podolsk flour, what kind of bread to bake? On the forum, searching for something did not turn up a single recipe

If it is gray, and more like whole grain, then bake with seeds and sesame seeds more of both. I bake such bread from central wheat flour in half with the highest grade according to the recipe of 1 main bread and on the main program, pour a little more water by 30 grams more.

Flour of general purpose and flour of 1 grade have the same GOST, therefore, they are one and the same.

Flour of general purpose and flour of 1 grade have the same GOST, therefore, they are one and the same.

Nothing like this. I took the 1st grade Nekrasovskaya - it did not lie next to it with premium general-purpose flour.

If it is gray, and more like whole grain, then bake with seeds and sesame seeds more of both. I bake such bread from central wheat flour in half with the highest grade according to the recipe of 1 main bread and on the main program, pour a little more water by 30 grams more.

She, with a speck of yellow, yeah, like whole grain and a bit grayish ... So you can use it instead? :Super!!!! By the way, this is our favorite bread with seeds, only I bake on a dietary 5-hour.

Flour of general purpose and flour of 1 grade have the same GOST, therefore, they are one and the same.

This is not true!

General purpose flour is ordinary wheat flour that can be used for baking bread, and for sauces, and for boning cutlets, that is, for all cases of general purpose cooking.

Flour of the 1st grade, it is flour with a small amount of bran, has a slightly grayish tint. The bran content is approximately 8% by weight of the flour. But this is not whole grain flour!

Read more about flour in the section Ingredients for bread, Subject: Different flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

I just looked at GOSTs for Ryazanochka grade 1 and Every day for general purposes, both here and there GOST R52189-2003. This means that the manufacturers are lying.

I just looked at GOSTs for Ryazanochka grade 1 and Every day for general purposes, both here and there GOST R52189-2003. This means that the manufacturers are lying.

You know, if you appeal to GOSTs, at least read them or do not mention them in sue.

[Wholegrain]

She, with a speck of yellow, yeah, like whole grain and a bit grayish ... So you can use it instead? :Super!!!! By the way, this is our favorite bread with seeds, only I bake on a dietary 5-hour.

Diet is exactly what it is Wholegrain mode (Whole weat). The translation is incorrect in the instructions.

For whom it is not difficult, you can throw off a photo of HP 2502 without a bucket (you insert a bucket into the puzzles). During kneading, for some reason (?) The bucket almost tore off, just took it and turned counterclockwise (it was possible to pull out the bucket), stood in the end, held the bucket. Thank you

[kiss_78]

For whom it is not difficult, you can throw off a photo of HP 2502 without a bucket (you insert a bucket into the puzzles). During kneading, for some reason (?) The bucket almost tore off, just took it and turned counterclockwise (it was possible to pull out the bucket), stood in the end, held the bucket. Thank you

kiss_78, look here here... Maybe you forgot to turn it clockwise when installing.

Greetings ladies and gentlemen. Today he became the owner of the SD-2501.
Alarmed by the hip smell inside the HP. The bucket doesn't seem to smell.
Also, the shoulder blade does not sit firmly, wobbles.

is it okay?

Greetings ladies and gentlemen. Today he became the owner of the SD-2501.
Alarmed by the hip smell inside the HP. The bucket doesn't seem to smell.
Also, the shoulder blade does not sit firmly, wobbles.

is it okay?

The spatula is fine. Backlash is required. It smells like plastic (polystyrene). It will disappear in 2 ... 3 days. Panasonic itself does not pour polystyrene sheets, he buys them. Although everything can be. If the smell does not disappear in 5 days, feel free to change it. Better to pick up the money at another store. This is how the whole party is. Or wait for another delivery. But usually the smell disappears on the second or third day. My scent finally didn’t. Good luck!

The spatula is fine. Backlash is required. It smells like plastic (polystyrene). It will disappear in 2 ... 3 days. Panasonic itself does not pour polystyrene sheets, he buys them. Although everything can be. If the smell does not disappear in 5 days, feel free to change it. Better to take the money from another store. This is how the whole party is. Or wait for another delivery. But usually the smell disappears on the second or third day. My scent finally didn’t. Good luck!

Vitaly, and mine did not have a smell at all, only when heated for the first time, the spiral raised a little. This is me a little

[Bread doesn't work in Panasonic]

The conversation about the non-receiving bread was moved to Bread doesn't work in Panasonic

Vitaly, and mine did not have a smell at all, only when heated for the first time, the spiral raised a little. This is me a little

And I didn't. And since I didn’t, the heating element didn’t smoke either.

it also depends on the individual "scent" - I felt the smell of plastic from my 255th for a long time. But my husband and father did not feel. The main thing is that the bread itself did not absorb the smell.

PS I felt the smell of baking bread almost six months later.

I, too, didn’t smell the stove, my husband bought it himself, smelled and touched everything there, he said that they started looking at him straight, but he bought exactly what he wanted

I really like HP, I bake every day. Friends came, tried the bread and also bought it. I was worried at first, it seems like they bought it on our tip, but suddenly I don't like it ... The other day, the husband saw his friend and a friend said: "My wife sent to the store for groceries and said to buy the cheapest bread to add to the cutlets, because it is a pity to harass self-made bread for cutlets"

Thanks for answers.

PS I felt the smell of baking bread almost six months later.

holi shit. creepy.

but in my opinion it is impossible to return it to me, this is a hygienic device, and the smell is not a guarantee case, right?

Thanks for answers. holi shit. creepy.

but in my opinion it is impossible to return it to me, this is a hygienic device, and the smell is not a guarantee case, right?

Can. Warranty. Call where you took and specify. The rules don't seem to have changed

Pie, don't swear. So far, get off with a warning.

About the fact that only six months later I "heard" the smell of bread - this is just an illustration of the individuality of the sense of smell. I smell some odors even too well (I could smell the plastic smell even when my husband couldn’t smell it, for about a month, if my memory serves), and some I may not feel. The smell of wheat bread is still too weak for me, for example, to wake up from it.

I, too, did not smell the stove, my husband bought it himself, smelled and touched everything there, he says that they started looking at him like that, but he bought exactly what he wanted

I really like HP, I bake every day. Friends came, tried the bread and also bought it. I was worried at first, it seemed like they bought it on our tip, but suddenly I don't like it ... The other day, the husband saw his friend and a friend said: "My wife sent to the store for groceries and said to buy the cheapest bread to add to the cutlets, because it is a pity to harass self-made bread for cutlets"

I also buy bread for cutlets, white mustard. I feel sorry for my own and there is no "old" in such quantities. Now I bake much less often, the excitement has subsided. Only now I want a new kind of bread, and of the last ones tested, nothing came to my taste. From the grays only - "French" from black "Darnitsky" and "Viennese". I want something else, and for this I probably need to add some additives, but we don't really like it. Probably it's time to try it with sourdough, maybe there will be a different taste there.

I sometimes add a couple of tablespoons of wheat germ to plain white bread. It turns out a slightly different taste, I can feel it, but my husband does not There is a special recipe in the instructions, there are 2.5 times more embryos in it and it turns out even tastier, well ... me
I also like to sometimes add a slice of melted cheese, 30 grams in total. The result is a very subtle delicate cheese flavor. But everything turned out completely randomly with the cheese: I did not place the bookmark in the bucket on the dining table, but on the cutting table. Suddenly, the door of the wall cabinet opened and an open package of portioned cheese fell out, onto the table, into the bucket ... The bucket already had everything, there was only salt and sugar left to add. Well, I collected and chose what I saw, but it turned out that one piece fell into flour. The bread was baked and here everything was revealed. Portions of cheese are wrapped in foil and ground. Of course, I was upset that the loaf of bread would have to be thrown away, but I tasted the crumb and immediately baked a new bread with cheese. I tried to add 2 pieces, but it turned out a lot.
If I add something a little bit, then for me this is already a variety, but my husband does not feel it a little bit and always eats his favorite bread
Well, how can you compare ... we are all different, and we have different tastes, and taste sensations too

Natasha, she was one of the first to make a cheese one, I did not like it - a strong cheese taste (I added a lot of cheese), but the desire to experiment further did not appear. I threw the embryos 2 times during mixing (into the liquid), they were not stirred and I realized that perhaps they should be added somehow differently, put them aside. Recently I bought caraway seeds, I sprinkle a little bread with rye flour on the roof before baking. Slightly adds flavor. And then STOPOR, baked with corn - nothing special, just yellow white bread.

Lena, I also baked cheese bread, and I didn't like the taste either. But 30 grams of melted cheese - another thing is just a piece of it and you can put it, it is soft and mixes well.
And I pour wheat germs into flour when I sift it and everything is well mixed. Try it, you might like it.

I will definitely try, 30 gr. cheese for what volume of flour? What flour do you use for embryos and how much to the volume of flour?

30 grams of cheese or 20 grams of germs / sprouts per 600 grams strong flour... 100 g of this flour contains 11 g of protein.

There is still flour SUPER STRONG- super strong, there for 100 grams - 12.8 grams of protein. I noticed: the more protein in 100 grams, the tighter the dough turns out. The crust is straight so well glued. Straight tight rubber. Tasty, but my husband says: "Oh, do something with this, otherwise you will be left without teeth." I told him: "Don't eat." So he almost choked on indignation Now I bake from a simple strong.

Pie, don't swear. So far, get off with a warning.

agreed.
I heard that you can get rid of the smell by heating the stove idle.
can you tell me how to do this?

Hello dear bakers! Forgive me dark, but the question arose - on the flour packaging they write the amount of proteins, fats and carbohydrates, and how much gluten is in the flour? how to find out?

Can here to honor

agreed.
I heard that you can get rid of the smell by heating the stove idle.
can you tell me how to do this?

Turn on the baking mode for 30 minutes

Turn on the baking mode for 30 minutes

No bucket. Otherwise, say goodbye to him soon.

Hello dear bakers! Forgive me dark, but the question arose - on the flour packaging they write the amount of proteins, fats and carbohydrates, and how much gluten is in the flour? how to find out?

They do not write, you can look at the manufacturer's website, but you are unlikely to find out the truth. It is a state secret - how much and of what quality.

No bucket. Otherwise, say goodbye to him soon.

Yes, I ran it for the first time without a bucket to get rid of production waste.

30 grams of cheese or 20 grams of germs / sprouts per 600 grams strong flour... 100 g of this flour contains 11 g of protein.

There is still flour SUPER STRONG- super strong, there for 100 grams - 12.8 grams of protein. I noticed: the more protein in 100 grams, the tighter the dough turns out. The crust is straight so well glued. Straight tight rubber. Tasty, but my husband says: "Oh, do something with this, otherwise you will be left without teeth." I told him: "Don't eat." So he almost choked on indignation Now I bake from a simple strong.

Thank you, I will definitely try. And about the crust, maybe the butter will help make it crispy and not dense. Everywhere (except for baking) I add 2 tbsp. l. mustard oil. Tried olive and sunflower is not it. It is mustard that gives its aroma and delicious crust. I add the first spoon at the end of the first batch, the second at the end of the second. At the same time, I hold the gingerbread man in one of the corners so that it does not twist.

No bucket. Otherwise, say goodbye to him soon.

Duc with water is possible.

[Wit]

And about the crust, maybe the oil will help make it crispy and not dense. Everywhere (except for baking) I add 2 tbsp. l. mustard oil. Tried olive and sunflower is not it. It is mustard that gives its aroma and delicious crust.

Flax, the crust is exactly rubber and the stronger the flour, the more rubber it is. I understand that the strength of flour depends on the amount of gluten in it. Have bread made of flour general purpose the crust is crispy and bites well. Of strong flour crust is also crispy, but more serious. And from super strong - already Tasty tires, but for healthy and STRONG teeth
I read about mustard oil a little late, and I already put the bread on for the night. On the next loaf I'll try
I baked with mustard Darnitsky, so from the aroma I didn't eat a little raw dough from a bucket Correctly Wit writes, "charge and run away from him"

I baked Darnitsky mustard, so I didn't eat a little raw dough from a bucket because of the aroma

: nyam: Seduced yet! I'll try it on Saturday too!

[Mustard milk bread]

We also have Mustard milk bread (just right for Panasonic)
But the recipes for GOST bakery products (taken from cooking)

"Mustard bread":
Produced from wheat flour of the highest and first grades. They are baked with a mold mass of 500 and 1000 g and a round or oblong-oval hearth with a mass of 500 and 800 g.
Approximate dimensions of oblong-oval bread weighing 800 g: length 29 ... 33 cm, width 14 ... 18 cm, weight 500 g: length 26 ... 30 cm, width 9 ... 13 cm.
The dough is preferably prepared in a sponge way.
Baking wheat flour of the highest grade - 1000 gr (450 ... 550 gr * / 550 ... 450 gr **)
Pressed bakery yeast - 20 g *
Water - 544 g (250 ... 320 g * / 294 ... 224 g **)
Table salt - 15 g **
Granulated sugar - 60 g **
Mustard oil - 60 gr **
Fermentation temperature:
- dough + 30C
- dough + 30C
Fermentation time:
- dough 210 ... 240 min
- dough 60 ... 90 min
Proofing time 35 ... 45 min
________________________ ___________________
* Opara
** Dough

The dough is kneaded for 5 minutes, the dough for 8 ... 10 minutes. The oil is introduced 5 minutes after the start of kneading the dough. Before planting in the oven, several oblique cuts or pricks are made on the spaced blanks for hearth bread.
Products are baked at a temperature of +195 ... 235C. Duration of baking of 1000 g molded bread - 40 ... 45 minutes; hearth 800 gr - 33 ... 35 min, weighing 500 gr - 25 ... 30 min.
Vallejo

=============================

Mustard saika GOST 27844-88

flour 1st grade 500
pressed yeast 7.5
salt 7.5
sugar 20
mustard oil 40
water calculated from 42% moisture content of the dough.
The weight of the finished product is 200 gr.

The yeast dough is cut into pieces, give them an oblong shape, laid on greased sheets with a seam downward at a distance of 0.7 cm from one another and put in a warm place for proofing.
Bake at 210-220C for 20-25 minutes.

by the way, mustard oil inspired - you can also use mustard in baking.
My recipe for pastry dough is close enough to the French recipe, but there you need to add a spoonful of mayonnaise to the dough. Yes, only mayonnaise had to be real (yolks, butter, mustard, salt, sugar, vinegar), which was sold in Soviet times, and not the parody with which the shelves in stores are now crammed. But even now you can find on sale real ready-made mustard (for Ukrainian women it is Vinnytsia), so I began to add it - 0.5-1 tsp. ready-made mustard into a butter dough from 0.5 kg of flour (butter and yolks are still in the main recipe).