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

This is a supplement dispenser. And we seemed to be talking about yeast dispenser.

The yeast dispenser is very convenient. And for someone it will be a decisive argument. There is no need to guess the timing of the yeast falling asleep, immediately fell asleep and forgot.

[RuslanStorm]

RuslanStorm Discover the secret in Canada trading in rubles And is Panasonic on sale?

Well, I like this country) is it bad?

[entin]

Well, that's right. And I just reacted in a friendly way to the "ancient".

But you won’t fight!

Moderator

No, we won't fight

entin Good luck and I hope you and your wife will enjoy the bread maker for many years

This is a supplement dispenser. And we seemed to be talking about yeast dispenser.

Yes, yes, I already wrote about this

For a long time back in Yandex Market, I read it in the dictionary of terms and forgot it, put it wrong, sorry

No, we won't fight

[Well, I like this country) is it bad?]

Well, I like this country) is it bad?

This is good and no one minds! There was a question about rubles! You write that you bought the stove for rubles. And themselves from Canada. There, sort of like, Canadian dollars. So we were surprised. You did not go to Russia for HP

[Well, I like this country) is it bad?]

Well, I like this country) is it bad?

It is very good! just on the forum from Canada and the USA people have a problem with buying Pnasonik and even more new models, so I thought that you would share where you took https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3270.0

Well, that's it! And to add that in 2500 you can also bake rye, why not say. Some kind of half-truth turns out

I have already baked three breads on the main mode and one on the main mode with raisins, I threw all the additives inside (despite the fact that I have a Rye mode and a dispenser) Try not to worry.

Tomorrow before lunchtime I pick up the 01 for 5080 rubles. Interestingly, mine will not try right away. There is nothing for her yet ...

[temporary table]

Are you not an Academician for an hour?

No, not an academician, just have a habit of knowing what I'm doing and not copying mechanically, without thinking.
By the way info for "creativity" 2502 I have a "European" temporary table mode 01 and 03.
Leveling 4.00-3.30 (only at the first start it was 1 hour, all further baking for 30 minutes.)
1 batch 3.30-3.15
1 lift
2 batch 3.05-3.00
2 rise
3 short batch at 2.00
3 rise
4 mix at 1.40
pastries at 0.50
When disconnected up to 30 min. the program is not reset. I disconnected it several times before "Baking", then I plug it in and the process goes on.

When disconnected up to 30 min. the program is not reset. I disconnected it several times before "Baking", then I plug it in and the process goes on.

Well, I must ..., and sometimes I really need to extend the rise before baking ... I need to check such opportunities with my own. I unplugged from the outlet, but only for 6-7 minutes.

Tomorrow before lunchtime I pick up the 01 for 5080 rubles. Interestingly, mine will not try right away. There is nothing for her yet ...

In the meantime, we go to the first page of the topic, carefully read the color message, even more carefully read (follow the links) "Baking Manual ..." and "The Tale of the Kolobok". You can tell your wife a fairy tale at night

To whom, for example, I am not overjoyed with the 2502 model. I love when everything at once. The yeast dispenser is very convenient. And for someone it will be a decisive argument. There is no need to guess the timing of the yeast falling asleep, immediately fell asleep and forgot. And the miracle machine itself will do everything when it sees fit. Why do unnecessary body movements. And the metal case is more to my taste. So to each his own. Now, and so quickly, the models are being improved, I see no reason to take a more "ancient", less functional technique. Moreover, 2502 has been on the market for a long time and managed to fall in price, which is nice.

I agree 100-200%

Well, it must be the same ... and sometimes I really need to extend the rise before baking ...We need to check such opportunities with our own. I unplugged from the outlet, but only for 6-7 minutes.

Do not be afraid, stop before baking and then if you do not start, just turn on the baking mode as long as necessary. It starts up without clicking on Start.

It also starts without pressing the Start button, but I didn't think. that for so long you can turn off and the program is saved. Of course I will. As a last resort, the dough will settle, rise and turn on the Baking.

[how it knocks]

I read the last messages about 2502. I decided to insert my "Nu". More comfortable, modern model. Progress cannot be stopped. 2500 owners defend their "beloved", 2501 owners deny the added convenience of a yeast dispenser (what to do for the poor 255-257 that still work). Guys, after all, none of you write with an ink pen, and you can write to them too. All cars are good for their owners. I've generally bought 2502 "European", + 3 "extra modes", but I wanted to. So the main thing is not how it knocks, a how much money... My father still drives a Zhigulenka, and I love my "German" and will not exchange it for a Lexus. Stop arguing. Let's talk.

We are not arguing, but discussing. I only write in ink. But by Parker.

By the way, info for Dnepropetrovsk residents, in the Bill there is an action of 2 packs of homemade Kvass "Nordic" at the price of 24 gr. (in Selpo 1 pack 22 gr.) And these are 6 packets of aromatic kvass wort for dark bread. (gives a very rich flavor in bread compared to liquid malt)

2500 owners defend their "beloved", 2501 owners deny the added convenience of a yeast dispenser (what to do for the poor 255-257 that still work). Guys, after all, none of you write with an ink pen, and you can write to them too.

I have 2501. But listen, what has an ink pen got to do with it? It's just that the people who have this stove for not a month or two, but more, have long since switched to live yeast, which is much healthier than dry yeast. And for leavened bread. I just spent a week on dry, until the bag ran out, then switched to pressed ones. And what bread is on them - heaven and earth! And this yeast dispenser is NOT NEEDED for that. It just rumbles in vain and that's it. And you can't turn it off. And from an additional convenience it will turn into a huge inconvenience, for which, by the way, you will have to pay off a good money. And you can use this money to buy, for example, a good electronic scale for weighing ingredients. IMHO.

[Mona1]

Mona1, oh yes, it rumbles at night so that mom does not grieve))) I can't put bread at night, because I wake up)))
but I bake on pressed yeast

Long live 2500 !!!
A! Also 2501

I don't bake at night, I don't feel any inconvenience. And the kitchen door is often closed. But if you hear the sound of a dispenser, you immediately know that the batch has started and you can follow the bun.

Long live 2500 !!!
A! Also 2501

To your health!
Moms all kinds of stoves are needed, mom stoves are all important. Guys, we live together ?!

It's just that the people who have this stove for not a month or two, but more, have long since switched to live yeast. I just spent a week on dry, until the bag ran out, then switched to pressed ones. And what bread is on them - heaven and earth! And this yeast dispenser is NOT NEEDED for that. It just rumbles in vain and that's it. And you can't turn it off.

Not a fact, this is your imha.

PPC, stop some sort of part of the Marlezon ballet. Especially when they start talking about saving. Especially after looking at the list of devices on the right.

Again the "discussion" started. I put it at night because I come home from work in the evening, and in the morning there is not enough bread. And I go to sleep, closing the door to the bedroom. The new clock in the bedroom also "ticked loudly" the first night, and now for some reason it "does not tick", or was there a problem in me?
For beginners (all recipes with thermoph. Yeast are in recipe books, both here and abroad), making their first breads in the machine, it is easier not to sourdough or packaged yeast (I put baking for Easter only on St. yeast), namely dry Moment. As for the knocking, I think it is very exaggerated.When you choose a technique, a lot of information is collected on the internet and it needs to be filtered. Knocks because it works. The yeast dispenser helps me a lot, I even know when it works (3 minutes after the start of the batch). And nothing from does not fly apart, it has a lid. And throwing yeast, salt, fats in different corners or in recesses is not mine. I have a choice, but 2501 owners don't. And I still grease the form from below, shore the gland and the coating, sugar, salt - I throw it on the flour (until 30 minutes have passed, they will melt) so where is the yeast ?? And nowhere, into the dispenser. These are the pies. And I am happy with my results. I am already baking for a young family who are also planning a bread machine. And they will buy exactly 2502

I don't bake at night, I don't feel any inconvenience. And the kitchen door is often closed. But if you hear the sound of a dispenser, you immediately know that the batch has started and you can follow the bun.

Yes, Yes, and yes again. I look forward to this knock and run to watch the bun. I haven't used the raisin dispenser yet. Prunes and nuts fell asleep directly when I bake Darnitsky, but this is due to the fact that I remove the spatula and there is no experience. In short, out of respect for the manufacturer of such cool bread makers (someone will disagree), I think that they are unlikely to use unnecessary fat.

A couple of times I talked about how my great-great-grandfather made capital. Returning from the soldiery with a small amount of money (he did not drink, did not smoke, and even returned literate), he invested this money in this enterprise. He and his friend bought from the owner the right to the sunken cargo - a fairly large batch of flour in sacks. In October, they dived onto a sunken barge and lifted these bags. It must be said that the flour lay at the bottom of the river for more than one day (now my father clarified - half a month!). A very small layer of flour was soaked, the resulting dough protected the bulk of the flour from getting wet. The raised bags were opened, the dry flour was poured into dry bags and sold at the full normal price.

This is all I am telling you: well, ordinary wheat flour will not get wet through! This is the basis of the order of laying products in Panasonic: yeast on the bottom, flour on top, water on top. Flour protects the yeast from premature wetting. In order for the water to reach the yeast with such a setting, you need to either pour water from a great height with all the foolishness to break the layer of flour, or ... well, I don't even know what to do for this

I have been baking bread in a bread machine for more than four years, and have been reading this forum for more than four years. NEVER read the descriptions of the situation so that the water soaked the flour.
Yes, and more ... In the event of a threatening filtration of water through earth dams (for example, sandy side dams, as in our lowland hydroelectric power plants), flour is poured into the water, which gradually fills all the pores between grains of sand and saves the situation - the water does not go further. But it is precisely to scatter in order to get a suspension, and not to throw in large masses, which are not soaked through. This was done at the Kiev hydroelectric power station in 1970, when before the flooding of our massif (Rusanovka) there was not enough one more meter of water rise.

I don't bake at night, I don't feel any inconvenience. And the kitchen door is often closed. But if you hear the sound of a dispenser, you immediately know that the batch has started and you can follow the bun.

and in the afternoon I don't hear any rumbling !!!!
the younger son runs and shouts: Mom, mom has earned a bread maker, let's go watch!
that's how I find out that the batch has begun

Once again, about the yeast at the bottom of the mold, if you do not lubricate the mold, then you can, if you lubricate (and I do it) then you don't need to.
And one more observation, whole grain, when poured to the very top, swells very well, absorbing liquid. This is a note for those who want to replace some of the regular flour with whole grain, you need to slightly increase the amount of liquid. I changed 75 gr. added 50 ml in the recipe plus. (otherwise the bun is tight)

And I dissolve sugar and salt in the water prepared for the dough. At the bottom of the bucket is yeast, then flour, then a sugar-salt solution from a measuring glass and add a scoop of sunflower oil. I press the "Start" button and close the lid. I'm going to sleep.In the morning we wake up from the smell of freshly baked bread (5 minutes before the alarm).

Elena 65, why do you lubricate the form ?? I missed something ??? : girl_red: And I will try to bake bread according to your recipe tonight ...

Elena 65, why do you lubricate the form ?? I missed something ??? :.

this is probably some kind of new super technology!

I, too, never grease the form before laying food.

Does it make sense to lubricate if oil is present in every dough recipe?

Elena 65, why do you lubricate the form ?? I missed something ???

This is to put less oil in the dough. Smear, do not smear, all the same, everything will interfere with the dough.

And I dissolve sugar and salt in the water prepared for the dough. At the bottom of the bucket is yeast, then flour, then a sugar-salt solution from a measuring glass and add a scoop of sunflower oil. I press the "Start" button and close the lid. I'm going to sleep. In the morning we wake up from the smell of freshly baked bread (5 minutes before the alarm).

I also dissolve sugar and salt in water (or another liquid - kefir, milk, potatoes, broth), but the butter after mixing the dough a little. I read somewhere that it is better to add butter to the dough when the gluten has already swollen in it.
But I don't bake on the timer, only during the day. Mine do not like to wake up to the "smell of freshly baked bread." If it's not a minus behind the board, but the next morning you need bread desperately, I take out the stove to the balcony.

It makes no sense, anyway the dough in HP will collect it for itself. If only greased with hard fat such as lard

Maybe she greases after kneading?
I grease with culinary grease, but not my own bucket, but if I bake in the form of a Brick in HP or the oven, it makes no difference. It has no non-stick coating. Therefore, I grease. And then I put there the bun mixed in HP. Or I divide the bun in half and put it in two small Bricks. And then I send these molds back to HP for proofing.

And I dissolve honey like that, though for the first time I threw honey directly on the flour, I didn't feel the difference, but intuitively I dissolve honey in liquid, but no sugar and salt. There are no scratches on the coating yet. Yesterday I tried a tablespoon with a heap of honey in Darnitsky and threw it without weighing, the bread turned out to be sweetish, but my tasters liked the taste more. Now I will throw more honey. The second favorite recipe of our family is slowly emerging. The first creamy one, adjusted for the crust, I will put light, otherwise it turns out to be painfully crispy on the middle one. Probably, as they wrote on the forum, the teng "worked it in"

Elena 65, why do you lubricate the form ?? I missed something ??? : girl_red: And I will try to bake bread according to your recipe tonight ...

I lubricate, because this operation only gets better. Despite the fact that there is a coating, I have several forms and pans with various coatings at home - Teflon, ceramics, and some kind of stone (I don’t remember, black but not Teflon) Years of operation have shown that a little oil on any of them will not damage the coating but improve its performance ... Since in this form the coating is porous (by the way, ceramics, despite their glossy appearance, also have pores), I act according to the "cast-iron pan" rule. Whoever prepared the new cast iron will understand. Then do whatever you want. I just do it. The bread falls out of the mold itself, the spatula remains inside. Then I pour a little water, put it aside and do bread.

The bread falls out of the mold itself, the spatula remains inside. Then I pour a little water, put it aside and do bread.

I don't want to upset you, but we ALL have bread "falls out of shape by itself, the spatula remains inside" .........

And I'm honey and butter in the microwave whack! in half a minute. Somewhere here I dug such a method.

And I'm honey and butter in the microwave whack! in half a minute. Somewhere here I dug such a method.

I do not advise drowning honey, it is in the dough and so it undergoes heat treatment, I recently learned that its useful properties are turning into "spoluka" connections with very bad ones. Therefore, honey is not the same in the dough.True, the bread with it is more aromatic, and the sugar is now so "chemical" so I throw it. And I sold my microwave for a penny when I learned the truth about this technology. Convenient but a lot but ..........

I don’t want to upset you, but we ALL have bread "falls out of shape by itself, the spatula remains inside" .........

That's right!
You can read about "ceramics" here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=218&topic=186131.60
About the "stones" there, it seems, too. But this is the same garbage as "ceramics"

I don't want to upset you, but we ALL have bread "falls out of shape by itself, the spatula remains inside" .........

Guys, I am writing to share info and not listen to sarcastic remarks. Do not want to do not, I force that. Had a chance for questions, I thought that someone was really interested. All "BRECK" is leaving the topic. ...

and here is the topic about heating honey ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146366.0 (for harmful compounds in heated honey read the first two pages)

Guys, I am writing to share info and not listen to sarcastic remarks. Do not want to do not, I force that. Had a chance for questions, I thought that someone was really interested. All "BREK-BAZAR" I leave the topic. ... If indeed someone is interested in a personal.

so they share the info with you ...

Yes, there is no "spoluki" there. At temperatures over 37 ... 40 degrees. honey loses its beneficial properties. but the taste is not. Buy a microwave meter from the store and don't worry. Power up - throw away the microwave. Throw away your cell phone for one. The microwave meter responds to a call from a distance of about half a meter. Well, maybe less. I do not understand balaboloks for half an hour holding a mobile phone at the ear

And we also grease the pans with oil a little, a little. The main thing is not to overheat the pan. But the form ... I think it would not be worse for sure. I'll try next time.

Now I will throw more honey.

What's the point of throwing honey? Does he lose all his qualities at a temperature? Or is it just taste that plays a role?

Still, they could not stand it, entered the discussion ...