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

[Tatiana_K]

Hello, Tatiana_K ! In general, I have a 2500 model of a bread machine, I often bake with pressed yeast, including with a delayed start and never fermented my yeast, always excellent bread. And nothing like that can happen with dry yeast. And, as far as I know, the owners of the 2501 did not have such problems either. In addition, if you are baking with pressed yeast or sourdough, then the yeast dispenser is not needed.

[Tatiana_K]

Tatiana_K There will be nothing for yeast, if you don't want it yourself. A dispenser for yeast, just a counter to which they returned after 20 years, especially and not necessary, just so that it was ... well, maybe in some kind of exotic bread, such as rice flour ...

[Masyusha]

Masyusha, thanks for the answer!
So, we are buying 2501))) I was so fired up with a direct purchase, I sleep and see homemade bread)))))

[Tatiana_K]

Tatiana_K There will be nothing for yeast, if you just don't want it yourself. A dispenser for yeast, just a counter to which they returned after 20 years, especially and not necessary, just so that it was ... well, maybe in some kind of exotic bread, such as rice flour ...

Clear. Thank you, they reassured me))))) And then I overshadowed the entire Internet, looking for differences, similarities, which is better, which is worse)
Now my darling is calm)

[Tatiana_K]

Tatiana_K Happy purchase, if you have any questions, write

Tanya, happy shopping! The bread maker is wonderful!

Girls, thanks a lot!
I can't wait for tomorrow!

But I didn't get a cake according to the recipe from the book for 2501. The raw inside is straight at all ((And the crust is ruddy

Hello everyone!
And if you fall asleep with them in the evening, then like they can ferment with maybe Did anyone have this? Or not to take a steam bath, take 2501?)

Bullshit! I've been laying it down for a year and a half in the evening. With what fright should they wander !? Don't worry! And with the thrifty waste, buy yourself a tasty che-thread. ... or electronic scales - now it's difficult to bake bread without them. Good luck!

But I didn't get a cake according to the recipe from the book for 2501. The raw inside is straight at all ((And the crust is ruddy

I remember something like that ... I sort of left it there for half an hour after turning off the HP. The dampness is gone, the vksnyatina remains.

Bullshit! I've been laying it for a year and a half in the evening. With what fright should they wander !? Don't worry! And with the thrifty waste, buy yourself a tasty che-thread. ... or electronic scales - now it's difficult to bake bread without them. Good luck!

so I'm buying electronic scales by the way)
I just saw yesterday and I think how others get along, does everyone have yeast fermenting at night?))) I decided to ask) even though the people amused

I just thought - we need scales only because we start baking at a fairly mature age. If they had been kneading dough from childhood (like a hundred years ago, they began to introduce a girl to cooking and baking from an early age), then there would be no need for electronic scales.

Well, how did my mother measure all the products for the pie dough without any scales? And here I am, without scales and neither here nor there

And if you make specifically dough in KhP, for baking, for pies, for example, can you do this? How much dough does it take? ..

And if you make specifically dough in KhP, for baking, for pies, for example, can you do this? How much dough does it take? ..

Yes, as much as you put in flour! Well, of course, within the capabilities of HP. The maximum I decided on was 800g of flour. And then only once. And so, always at 600, as for XL bread.
If you are specifically interested in the weight of the dough, then, I think, it is necessary to summarize the amount of ingredients. I honestly didn't even think about it.

Yes, as much as you put in flour! Well, of course, within the capabilities of HP. The maximum I decided on was 800g of flour. And then only once. And so, always at 600, as for XL bread.
If you are specifically interested in the weight of the dough, then, I think, it is necessary to summarize the amount of ingredients. I honestly didn't even think about it.

and how many pies can you make about this amount?))) at least about)
my husband will bring my new assistant today in the evening)

From Khrushchev's type dough for half a kilo of flour - it turns out pieces of 30-35 pies (for one pie, 30-35 grams of dough).

now I will estimate: 500 g of flour, 180-200 ml of milk, 3 tbsp. l. sugar, 2-3 eggs, 120 g butter
Total, just over 1 kg of dough.

The stove copes effortlessly.

[Anise]

I make for pies lean dough without eggs, recipe by Peter Reinhartwho suggested Anise, for which her HUGE thanks To the truth, I changed it a little The recipe went to the masses.
Yesterday, the son-in-law treated us to his pies and buns from this dough

My variation on this pie dough recipe:

560 gr general purpose flour
30 g sugar
1.5 tsp dry yeast
300 ml water
80 grams of sunflower oil (I have olive oil)
1 tsp salt.

If you need to make dough and bake right away, then I program in the "Dough" oven - the "Basic" mode.
If I want to make the dough according to the original recipe and place it in the refrigerator for proofing, then I knead it in the "Basic Fast" bread mode (ONLY KNOW and turn off the oven), because on the "dough" program the temperature is equalized first, which takes a long time.
From the resulting dough, I get 16 pies the size of half a puddle.

For the sweet buns in this recipe, double the amount of sugar.

Why is the "pizza" program not suitable? I have it the most popular - both for pizza and pie dough.

Ira, on Pizza there is an alternation of kneading and raising, but in this recipe you need to knead and immediately in the refrigerator. The result is better. It is for this reason that I mix fast in Basic Fast. Saves my time and nerves Kneading before going to bed for 20 minutes, the dough in the refrigerator, and the bainki itself The next day (or within 4 days) I pulled it out when necessary and did it. I really like that the dough from the refrigerator can be used for 4 days The dough is ready, but you are not "attached to it and do not bark", but it is attached to you

for me in general, while the dark forest is all this)))
I will study today. want to try something straight)

in pizza 15 minutes of kneading. The same But there is no risk that if something happens, the dough will go for baking

I also cook dough on "pizza".

[Tatiana_K]

Tatiana_K
Tanya, the dark forest will brighten and in general it will cease to be a forest when you use My son-in-law for 2 months only bread was baked on the first program, and then he began to make dough.

in pizza 15 minutes of kneading. The same But there is no risk that if something happens, the dough will go for baking

I also cook dough on "pizza".

In! Well, what's not an idea, try to bake bread from this dough I don't know what happens, but I'll try.

There are many of us and we are all different Ira, thanks for the dough

thank you girls!
I will be happy to use and learn new things !!!

In! Why not an idea, try to bake bread from this dough I don't know what happens, but I'll try.

There are many of us and we are all different Ira, thanks for the dough

Won, for the night today I put it - a yeast dough, half flour and half water (immediately corrected the bun - the flour is new) on "pizza". After 20 minutes, I reset the program, set the "main" one with a delay of one and a half hours, added the rest of the products and voila! In the morning, the most magnificent gray bread (baked from 1st grade flour). And the same as it once was, when still warm bread was brought to the shops, we bought it and on the way home ate half of the warm one! Bread cannot be eaten warm according to standard bread-making technology, but sponge is just it.

The recipe, by the way, is standard for the main program.

... as it used to be, when still warm bread was brought to the shops, we bought it and on the way home ate half of the warm one! Bread cannot be eaten warm according to standard bread-making technology, but sponge is just it.

The recipe, by the way, is standard for the main program.

Here, according to the standard HP-howling technology, the crumb turns out to be ... uh ... plasticine and to eat it is not only unpleasant, but also unhelpful.

Ira, and the sponge method gives out another bread at the exit, right? With a different crumb I will definitely try

My people VERY love fresh hot / warm bread to eat, but I cannot offer it to them in such a state. It is necessary for the bread to cool well, and this is another thing.

for me to try first, what to bake first? plain wheat? what recipe? what will be in the book attached? Or is it better to take a proven one?

[Long-lasting white table bread]

Other bread, of course. The sponge method brings bread closer to GOST standards. The dough ferments for two to three to four hours, at which time the dough acquires sufficient acidity, starch swells normally, and gluten develops. The dough is getting right!

Bread bread is actually baked using an accelerated technology - only 2-2.5 hours for kneading and proofing, this is simply not enough for a normal dough.

We faced the problem of accelerated baking of bread a couple of decades ago, when a large number of small bakeries operating in accordance with TU appeared. Then we realized that bread can be cottony and tasteless. Now we also regularly come across such bread, and many bakeries, in order to save time, began to use accelerated methods and improvers.

In any case, you have to try. Dough can be of different duration - for an hour, for two, for six. We have a recipe Long-lasting white table bread... I baked in the oven and in a bread maker. In the oven, of course, it is better, but compared to ordinary standard bread in a bread maker, the long-steam one clearly wins.

Tatyana, read the first page of the topic for a start - a colorful message to beginners. It indicates the minimum that you will need to start mastering the technique. It is better to start with plain white wheat bread on the main program. The recipe in the Panasonic book is verified, but control of the kolobok is needed (our flour is too different).

500 g of premium wheat flour
320 ml water
7 g of pressed yeast or 1.5 tsp. dry
1.5 tsp salt
1.5 tbsp. l. sugar (optional)
1.5 tbsp. l. butter (vegetable or a piece of 25-30 grams of butter)

I would also recommend baking according to the recipe from the instructions with the control of the kolobok.

good morning everyone!
we bake our first bread with our daughter)
I follow the bun from time to time, but I have not yet understood something about him ...

but I have not yet understood something about him ...

experience will come with time - as long as it is just enough to observe and touch it (to determine the elasticity), and then look at the result of the baked bread ...

and then what to open, nothing of this bread will end up?

[Tatiana_K]

Tatiana_K Nothing will happen, just do not open before baking and during baking. Secretly, I never followed the kolobok, I never have other things I bake just according to proven recipes from the forum or from a book to HP

Our first bread will be ready in half an hour. I hope everything worked out well.

overall it was tasty. the crust crunches so tasty) only the smell gives off yeast somehow. sour or something. I can not explain.

overall it was tasty. the crust crunches so tasty) only the smell gives off yeast somehow. sour or something. I can not explain.

Did you measure the yeast exactly?
In general, it can "give off yeast" out of habit ..

I use this measuring spoon. SAF-MOMENT I have. will such go? I put 1.5 spoons.

1.5 small measuring spoons?

yes .. I understand so, kiss and half of this masenka.

If compressed (fresh) yeast is available, use 6-8 grams per 500 grams of flour. Divide a pack of 100 grams with a thread into 12 pieces, you get pieces of 8 g each.

If compressed (fresh) yeast is available, use 6-8 grams per 500 grams of flour. Divide a pack of 100 grams with a thread into 12 pieces, you get pieces of 8 g each.

Divide right away to put in the freezer? My packs are 50g and I never divide them in advance. I cut off as much as needed at the time of baking.I don’t know in advance what size bread I’ll decide to bake. Perfectly stored in the refrigerator, without a freezer.

Ahhh, guard! Girls, save me! I forgot to pour butter into the dough (I'm a crow). What will happen now? Custard bread from the recipe book. Can you please tell me what it is fraught with?

[Aurina]

Aurina Nothing bad will happen. Is the batch over? if not, just add butter, if in proofing or baking, don't touch anything!

The trouble is that I remembered very late when I started to bake ... She took it out and cooled down. Externally - rose less than usual and the roof is almost flat. I'm worried about the insides of the bread

[lega]

lega, I basically do not divide anything. I break it off if necessary, my hands already know, and the scales confirm
I keep a hundred-gram pack on the shelf of the refrigerator in an ordinary bag, untied !!! I bake it in 1-2 days, so a pack is enough for about two or three weeks, nothing happens to normal yeast during this time. Even if something happens, it's still cheaper than dry

I'm worried about the insides of the bread

Oh, yes, I gape my mitten more than once. Nothing wrong. It will be denser, and that's all.

I'm worried about the insides of the bread

Why worry about him? The main thing is that nothing happens to our insides from this bread!

I here in "Magnet" took flour from the Tver flour mill. What gorgeous flour, and the bread is so fluffy.

I here in "Magnet" took flour from the Tver flour mill. What gorgeous flour, and the bread is so fluffy.

Extra? I like it too.

Extra? I like it too.

Oh, yes, I gape my mitten more than once. Nothing wrong. It will be denser, and that's all.

Uff, reassured. Thank you! Relieved.