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

It is impossible to make a Ciabatta in HP by definition, only vaguely resembling it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14168.0

Well, cook. Some are sneakers, some are ULYU-LYU.
I baked this ciabbata. Made on Pizza for 10 minutes, added oil, another 10 minutes. 1.30 parted (slept), then another 1.20. Here the pastries are slightly short - 45 minutes was not enough - the bread looks pale.

/]

But delicious, almost gone.

Marina, class. Today I did it in FRENCH for the third time and compared it (I did your version second, I didn’t have time to add butter). I put the pastries for 55 minutes - light but baked, they arranged for me, and they ate my family very quickly. For me, the option for PIZZA is better for my taste than for FRENCH, although if you are not too capricious, then the third option is good - they have already eaten half. And you did it. I had a roof with bubbles. And the fact that it is not "real" does not matter, it is important that EASY and DELICIOUS

It is impossible to make a Ciabatta in HP by definition, only vaguely resembling it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14168.0

A deep, drawn-out sigh ...
I know it. But ... "you can make jam out of a dream, you just need to add fruit and sugar" ... Or at least try.

Marina, class. Today I did it in FRENCH for the third time and compared it (I did your version second, I didn’t have time to add butter). I put the pastries for 55 minutes - light but baked, they arranged for me, and they ate my family very quickly. For me, the option for PIZZA is better for my taste than for FRENCH, although if you are not too capricious, then the third option is good - they have already eaten half of it. And you did it. I had a roof with bubbles. And the fact that this is not "real" does not matter, it is important that it is EASY and TASTY

I did a workout. She ruined my roof. The dough was well spaced, bubbly and adhered to the walls. I greased my hands with oil and kneaded them as much as possible. The trick failed the second time. Maybe it was necessary to bake right away?

The bread is so good. Glad you liked it. In my opinion, a very decent option for a change

Girls, but this bread does not turn out to be fried, as on the main one, for example. A light crust is normal, but if you make a dark one, then the bread will turn out to be overdried, I think so

It is impossible to make a Ciabatta in HP by definition, only vaguely resembling it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14168.0

So in KP and other distant breads

Girls, but this bread does not turn out to be fried, as on the main one, for example.

Semyon Semyonitch! I realized! It cannot be ruddy, there is only one teaspoon of sugar. And I also adjusted mine for 400 grams of flour.

I did a workout. She ruined my roof. The dough was well spaced, bubbly and adhered to the walls. I greased my hands with oil and kneaded them as much as possible. The second time the trick failed. Maybe it was necessary to bake right away?

I gently take out the dough, and then, as it were, tuck it under the bottom, pulling the top, tuck it several times (I “fed” the dough with air) and then I put the box in the mold with the “beauty” upwards, it turns out a big bun with a beautiful roof, and then it rises. I did not write correctly in time, when I did it, my first rise was 1 hour and the second 1 hour 35 minutes. and then I don’t remember, I mainly look at the bun and decide whether to add time or not. I don't remember what I did then. Therefore, if there is a "little roof" on any recipe, just add a lift. What I sometimes did in winter, now it happens on the contrary for 10-15 minutes I can turn on the BAKERY earlier.

Flax, that's all! The bread is delicious and this is the main thing!
And there was no time to wait for the second ascent. I wanted to eat, but there was no other bread.

A familiar situation, yesterday we bought a jar of salmon caviar, we go home and we know that there is no bread at home. I say to my husband -... we will come home now and in 4 hours there will be delicious bread ... and he -...Not satisfied (this is putting it mildly), and went to the store for a loaf ...
So everyone's advice is to have red caviar at home, just in case there is no homemade bread at home.

and went to the store for a loaf ...

Oh, I bought it here, by necessity. Mom dear, not only is it impossible to eat, but also moldy the next day.
Fuck Tibidoch! So re-turn!

it is impossible to eat, so it also got moldy the next day.

Similarly, G is full, I had to ask for a half, but I really wanted a sliced ​​loaf buttered, and did not want to turn on the stove
The third day I bake bread with bran I would not eat the same store-bought bread, even when starving.

Similarly, G is full, I had to ask for a half, but I really wanted a sliced ​​loaf buttered, and did not want to turn on the stove
The third day I bake bread with bran I would not eat the same store-bought bread, even when starving.

We have a better picture, we bought one bakery (we have a lot of them). It grows moldy in a few days, but I didn't want to eat the next day, it was stale and tasteless. The quality is also not constant, it ceased to be tasty several years ago. Pigeons know my window very well, they still flock, beggars.

I recently went to another city by train. From start to finish of the trip, the whole day was gone. I had to buy it. The choice is certainly great. I went to buy takeaway food. They have everything there so beautifully laid out and painted: "All the bread is baked in our own bakery!" I bought a small whole grain baguette. Handsome, but half-baked, you crush, but he does not straighten. I didn't even finish eating. At home the next day I tried it, it became a little better, as usual with pastries, but still not baked. They probably retain the softness of their products so that they do not become stale on the second day.

I am now in your ranks! Bought on the weekend 2501 I have already baked 2 delicious bread)) Today I'll put rye, for dinner

Congratulations. Let it be a good and reliable assistant for many years

Congratulations Let it be a good and reliable assistant for many years

Thank you

Congratulations. Let it be a good and reliable assistant for many years

SIMILAR

Thank you!

I am now in your ranks! Bought on the weekend 2501 I have already baked 2 delicious bread)) Today I'll put rye, for dinner

Ira! Your report on the trip to the store behind the stove, which you sent me in a personal message, would be very useful to many. And then we read here: Both the boxes are sealed, and Panasonic is shit, and the store in which I took it is straight super-duper.

Ira! Your report on the trip to the store behind the stove, which you sent me in a personal message, would be very useful to many. And then we read here: Both the boxes are sealed, and Panasonic is shit, and the store in which I took it is straight super-duper.

Good) I am writing:
Initially, we ordered a stove in an online store, I will change the name, MEnterM, my husband came to pick it up, and they were married there, an honest manager did not sell this stove, he says that the store exposes them, but it makes sense to sell if they are returnable with marriage ... and left. Then we looked at MMVideo, terrible plastic, it is grayish without shine, the edges of the plastic are roughly processed, like a cut is made with a knife, you can cut your fingers about them. Dispensers do not hold at all, you close it, and it immediately falls off when you tilt the lid. Further, the bucket is also with sharp edges and the metal is thinner, and the coating of 2502 and 2501 is different. Although the descriptions have the same coverage. Otherwise, both 2501 and 2502 are in the same terrible condition. Plus, they have unsticked bent panels with buttons. I looked at it, didn't want to take this horror and left. The manager also said that Panasonic are all so terrible and that the temperature turns the plastic yellow, the panels melt and peel off, it's better to take others. Then we went to our relatives 200 km away. from Moscow, well, we decided to go to the local MMediamarktM.Believe it or not, a hundred meters before the counters, the difference is already visible, and my husband and I noticed it right away! Firstly, plastic, it is snow-white, sparkles! yes, it sparkles! The edges are very neatly processed, the plastic feels different to the quality of the previous ones in another store. It is soft or something, not fragile, motorists will understand me)) The edges are even, not a single notch. Dispensary tried to press with different strengths does not open! The top cover closes perfectly with a magnet without any distortions. And the main thing is the bucket! It is thick, smooth edges and in comparison with 2502 the same! I don’t know what kind of batch this is now in stores with marriages ... A Chinese fake or such a batch came out. I took it to MMediamarkteM, we'll see. Now you've baked rye, are you satisfied? This is not the right word! I AM WILDLY SATISFIED! Since she was already desperate and almost roared, not knowing what to take. After all, the other day I handed over to the Philips store, I worked for a week and the bucket began to rattle ... I do not advertise! I'm talking about myself! Where did they look, what's the difference. Here, after all, I feel sorry for my money and my nerves. I advise everyone who plans to buy stoves! Come and watch them! Compare in different stores. Think 100 times and only buy! By the way, I was also given a sealed box with staples. not re-sealed! And in polyethylene. But that doesn't mean anything yet.
P.s .: Stores can be both super and duper, but the goods are purchased and it is not known where and from whom.

Oh, I bought it here, by necessity. Mom dear, not only is it impossible to eat, but also moldy the next day.
Fuck Tibidoch! So re-turn!

And we went on a trip to a small regional town, to nature, so to speak))))
There is a small bakery in the city, we bought a white brick.
This is something I'll tell you)))) The bread is delicious! ))) and this is subject to my dislike of white bread
Airy, crumb not dense and not friable, slightly "rubbery", large pore
just eat the crust.
I took a roll in my hands and oil is felt on my fingers, the upper crust glistens with oil, they grease it after baking
It tastes salty, some kind of real

Tell me how to bake such bread? and is it even possible?

And we went on a trip to a small regional town, to nature, so to speak))))
There is a small bakery in the city, we bought a white brick.
This is something I'll tell you)))) The bread is delicious! ))) and this is subject to my dislike of white bread
Airy, crumb not dense and not friable, slightly "rubbery", large pore
just eat the crust.
I took a roll in my hands and oil is felt on my fingers, the upper crust glistens with oil, they grease it after baking
It tastes salty, some kind of real

Tell me how to bake such bread? and is it even possible?

Well, Tanya, the family has its black sheep. Consider yourself lucky. Lucky-oh-oh! (in Sharikovski)
In our village, by the way, where our dacha is, the RayPov bakery also bakes very tasty bread. We once bought a loaf of black, we thought, for kebabs, but they just ground it like that, but with a salt, and some people dried it on the grill.

Tell me how to bake such bread? and is it even possible?

Add a little more salt and butter, mostly unsalted bread recipes on the Internet.

Add a little more salt and butter, mostly unsalted bread recipes on the Internet.

I almost tasted the first bread from KhP from my husband's cousin. She has a native Panas, Japanese, bought at the dawn of the 90s. So it struck me: the taste of her bread tasted more salty to me than ordinary store bread. We even asked her to reduce the salt. In response: I do it STRICTLY according to the recipe from the book for the stove.
PS. Her bucket is square. And the bread is delicious.

[Oath]

Oath
I am a young baker under the nickname Irishka CH, in the face of all panasonic bakers I solemnly promise:
Bake, learn to bake, and improve your skills as bequeathed wise moderatoras experienced bakers teach,
Always remember the kolobok rule and follow the recommendations of the first page of the topic.
I swear !!!

Phew ....I come to you! The second week I have in the house the assistant HP Mrs. Sonya 2051 "Hotel" grew up a long time ago, as soon as I came to the site here (why not get sick here!) And the "kupilka" was born as soon as I received vacation pay. The choice was clearly formulated, too, long ago, because I read your topics from the outside, so to speak - ONLY Panasonic! Now I have to re-read again: theory is theory, but in practice everything turned out differently, elementary, I began to understand ABM WHAT was written here! ... I found answers to many questions right away, then I came across something. Thank you all!!!!
Definitely - I don’t want to go to the store for bread (and don’t go) !!!! And the pets too. While I bake everything from the instructions, the simplest ones. We have enough. Research and experimentation will come later, I'm sure! With such an assistant I want to create !!!
There is one question. When I bought my HP in the city, I immediately went to the supermarket, but you can't buy any rye flour or any pribluda from us. And on the shelf of one they saw ready-made mixtures for HP. She picked them up with joy. And then I read that you don't really like them. Well, do not waste the same good! There it is written on all the bags the Main program. But for custard rye bread (called "Danish") can at least put a spatula as for rye? The percentage of rye and wheat flour is not specified ...
And further. The rye bread recipe contains malt. I didn't buy it anywhere. I bake on kvass. And I make kvass myself from purchased kvass wort. So maybe as this malt and use this wort? Well this is a concentrate, only liquid. and it also contains malt.
Dear Panasonic experts! I am so glad that I am with you at last !!!!!

Irishka CH, use kvass wort concentrate for rye bread. Look at the recipes, who uses what. Here is a treasure trove of other people's experience. Take a look and read in other topics, do not dwell only on this one.

[Irishka CH]

And further. The rye bread recipe contains malt. I didn't buy it anywhere. I bake on kvass. And I make kvass myself from purchased kvass wort. So maybe as this malt and use this wort? Well this is a concentrate, only liquid. and it also contains malt.
Dear Panasonic experts! I am so glad that I am with you at last !!!!!

Irishka CH, read this thread. Here are many tips for different recipes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0
I also do this sometimes: I type a couple of words in the search engine at the top of this page. For example, "how to replace malt" and walk!
The first thing that is suggested is to look at the topic "Rye" tips from Gasha - - recipes, reviews, instructions
Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which includes hops and malt ... "And fifty more topics!
Good luck to you!

Phew .... I'll come to you!

Irishka, congratulations!

[Recipe:]

Ira, congratulations too !!!
I bake "Darnitsky bread for my husband" according to the GASHI recipe, but due to the lack of specific ingredients, the recipe had to be changed, but still I liked the result

Recipe:

1.8 tsp ~ dry yeast
290 g ~ rye flour
200 g ~ wheat flour
1.5 tsp ~ salt
1.5 tsp ~ lemon juice
2 tablespoons of mustard oil
310 ml ~ kvass (I have "Riga")

Load all ingredients into HP. Run the program. Add oil at the end of the batch.
A gingerbread man of rye bread is slightly different from usual, when kneading under it a small puddle is smeared This is from the topic"Rye" tips from Gasha

Ira, congratulations on your purchase!

Well, actually, I am with the stove)
I checked how they taught here, in my amateurish opinion everything is fine, now it remains to try it in work)
Today I will try to bake the first bread.
Comrades, hasn't anyone weighed the bucket? mine weighs 654 grams - is that a lot or a little? here they write that for Panasonic it is heavy and strong, but I have nothing to compare with.

My 697 gr. from the 253rd. They used to do better.

666g with scoop 689g. Tolerance 1, maximum 2 grams.

Damn, I weighed it without a spatula)))) here is a kulema. There will be more with a scapula. Well, then everything is fine)

[ready mixes for HP]

Thanks to everyone, everyone, everyone !!! I'm all so glad to be in your company !!!

I will quote myself again:

There is one question. When I bought my HP in the city, I immediately went to the supermarket, but you can't buy any rye flour or any pribluda from us. And on the shelf one saw ready mixes for HP... She picked them up with joy. And then I read that you don't really like them. Well, do not waste the same good! There it is written on all the bags the Main program. But for custard rye bread (called "Danish") can at least put a spatula as for rye? The percentage of rye and wheat flour is not specified ... Do as written? With a simple paddle?

You can knead any dough with a simple spatula, as well as with a comb.

Oh, everything is crooked and askew) it turned out that the flour was over.
And there is no time to go to the store - the child is asleep. I sifted wheat wallpaper)) In general, I put milk bread from this according to the recipe from the book. I wonder what happens.

[like honey - "then it is, then it is not immediately"]

... I wonder what happens.

Bread

When you buy flour, count so that you have enough until the next trip to the store. And even better with a margin.
Bread flour, like honey - "then it is, then it is not immediately"

Damn, she creaks ((((
The bucket does not seem to teleport when kneading, it stands normally, but it creaks ((((and you can hear it well when you stand in the kitchen, rattles.
Is that all, marriage?

Damn, she creaks ((((
The bucket does not seem to teleport when kneading, it stands normally, but it creaks ((((and you can hear it well when you stand in the kitchen, rattles.
Is that all, marriage?

it's hard to say ((Is the bucket creaking or what? Where? And what does it mean rattling? I will only hear how the bun rolls against the walls if you open the lid, but not.

The bucket creaks. When I turned it on in the store without load, it did not creak. At the first batch, (((
And the bun against the walls is about how loud? I tried to shoot it on video, I'll post it in the evening.

Is the gingerbread man very tight? This may also be the case.

[Elena Bo]

Elena BoBy the way, yes, I thought about it myself - about the bun, frankly speaking, it turned out to be unimportant for me, uneven. In general, what a sin to conceal - the garbage turned out, I didn’t use whole grain flour, albeit sifted, not according to the recipe .... But on the other hand, my husband’s rye was even denser, and what now?

Flour has nothing to do with it. Its quantity is important. If the bun is soft, then it rolls easily and is almost inaudible. And if it is wooden, then there will be no normal rise, and the bucket will pound on the walls like a stone one. Weigh the ingredients and everything will be fine.

So weighed, exactly according to the prescription. I don’t know what will happen - I’ll take care of it, take a picture

Does it stand on a flat surface?

Well, in theory, on a flat))) on the kitchen table, on a silicone mat

Then we are waiting for bread

Oh, comrades, it's a shame to show such a Cheburashka turned out
🔗

🔗

🔗

And this video went like a batch, I apologize for the quality

What is the recipe? How much flour?
It can be seen that it is dense. The crust is all folded.