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

I'm not very friendly with her. I only have it since the New Year, but something is not too much in demand. And it's a pity to spoil honey. Although, of course, you can select a jar purely for baking. Thank you, kind man!

Pralna, Manechka! That's what I do. I filled a small jar with honey, melted it, and instead of sugar I will put it in bread. Toka, again, I don't get an answer: in what proportion? 1: 1?
Thank you!
🔗

Can you tell me the proportion? 1 measuring cup of sugar = 1 measuring cup of honey? So?

I don’t put cups of sugar in bread. One good tablespoon of honey instead of one and a half tablespoons of sugar. And with 1 tsp of salt, everything rises well and the consistency of the bread is good. I don’t drown honey, I put it like that, so it sausages that it interferes with everything as it should. And I don't drown butter.
PS: this is for 500 g of flour and about 360 ml of water.

I don't put sugar in my bread in cups

And I put it. Measured. She is attached for this to the bread maker. And equal to 1 tablespoon. And the little one is a teahouse.
And still I realized that 1: 1. Thank you!

I would even say that not 1: 1, but one. I am not a culinary technologist, but I suspect that more honey will change the fermentation process of the dough and the bread may turn out to be "sticky". But you can experiment. Recently I read a short article about the effect of different additives on the maturation of yeast dough. It says that a lot of honey causes fermentation, and salt crushes the functionality of the yeast. Therefore, I chose just such a proportion for myself and I like it.

I would even say that not 1: 1, but one. I am not a culinary technologist, but I suspect that more honey will change the fermentation process of the dough and the bread may turn out to be "sticky". But you can experiment. Recently I read a short article about the effect of different additives on the maturation of yeast dough. It says that a lot of honey causes fermentation, and salt crushes the functionality of the yeast. Therefore, I chose just such a proportion for myself and I like it.

My trials with increasing sweetness ended up with a thick, nasty crust. I even opened Temka about this.

Do you mean honey by sweets? I have not read such a Temko. What did you end up with? And a thick, unpleasant crust, in my opinion, appears in the cooled French. Therefore, I rarely bake it.

[Here]

Here this temka. And there was a thick crust almost always, on all programs. Then I decided to make the simplest bread and everything worked out. Now there are almost no punctures. But I try not to "interpret" the recipes too much.

Do you mean honey by sweets? I have not read such a Temko. What did you end up with? And a thick, unpleasant crust, in my opinion, appears in the cooled French. Therefore, I rarely bake it.

Sorry, but I disagree with you! In Panasonic 2500 wonderful French bread turns out! You just need to do everything clearly according to the instructions and follow the kolobok. I sometimes add 2-3 tablespoons of water at room temperature, boiled.

Lusik, I like French, but only today. I always did it according to the instructions, but when it cools, the crust still becomes too "corystic". And we rarely eat bread in one day. Soon I'll try to do it again, I'll see what happens

[Lusik]

Lusik, I like French, but only today. I always did it according to the instructions, but when it cools, the crust still becomes too "corystic". And we rarely eat bread in one day. Soon I'll try to do it again, I'll see what happens

I completely agree with Lusik... On the third day, my crust is quite dull. Even if you have something somewhere ...
Lusik!

So I will improve. But if I want something like that, then I make sandwich bread with cream.

Lusik, I like French, but only today. I always did it according to the instructions, but when it cools, the crust still becomes too "corystic". And we rarely eat bread in one day. Soon I'll try to do it again, I'll see what happens

My mom, so that the crust is not very hard, sprinkles the cooled bread with water from a spray bottle and wraps it in a napkin. I just wrap it in a cloth after cooling down. Good luck to you. And I continue to bake different types of bread. Now I want to make with cheese (I have to take into account the wishes of my family!)

Here's the first whole grain bread!

And here is the cut!

Baked "Arnaut" in a bread maker. I will not post photos - a camera ku-ku ... What should I say - at the bread made of psh. flour of 2 grades and on live yeast (I also set the dough for 3 hours) the roof is bumpy, this is not the first time I come across this. And for my taste I need more salt (not 1.5 tsp for 500 g of flour, but 2 tsp). But the bread tastes real!

Hello Irina! Your advice is very helpful! Here you write what you did on live yeast and on a dough of bread. I already understood about live yeast: I bought it and cut it. I store it on the bottom shelf in the refrigerator. And how to use the dough in HP? Tell me, pliz

About dough ...
It's still easier than it sounds. Take part of the flour and water (or half of the flour and water, or according to the recipe, if according to GOST), add yeast - turn on the "pizza" program for 10 minutes. Then reset the program. This is a dough. Leave it in the bucket for as long as required. You can immediately add flour on top (it will cover the dough), liquid and everything else, set, say, the "main" program with an appropriate delay (keep in mind that temperature equalization in Panasonic can take an hour). Or you can leave the dough in its pure form in the bread maker, see when it ripens (for example, it already starts to fall off), then add the rest of the products and set the "main" one.

GOST recipes usually indicate how much is required to raise the dough, so you can set the desired program with the required delay immediately after kneading the dough.
This is how I usually make bread

Take a basic recipe for wheat, say, 500 g of flour. This amount will require 7-10 grams of fresh yeast (calculating 1.5-2 grams of yeast for every 100 grams of wheat flour).

Yeast, half flour, half water, 0.5 tsp. put the salt in a bucket, put on the "pizza" mode for 15 minutes. Then you reset the program, add the rest of the ingredients to the bucket (the second half of the flour and water, the remaining salt, butter, sugar, if you use it), set the "main" program with the addition of two hours (or you may not add, but this will be decided by own experience and capabilities). It would be nice if the flour was 1 or 2 grades

[Rina]

Rina, that is, do you find bread better on live yeast than on dry? My dry ones are generally good, they are enough 1 tsp per 500 grams of flour.

And here is the cut!

Lyudmila, what was the recipe for baking?

[Rina]

Rina, that is, do you find bread better on live yeast than on dry? My dry ones are generally good, they are enough 1 tsp per 500 grams of flour.

It seemed to me that the bread on dry yeast was kind of cottony. And I don't like this kind of bread since the time when we had small bakeries. Therefore, very quickly, literally from the fourth loaf, I switched to compressed yeast. By the way, it turns out cheaper

In general, the real taste of bread (in my opinion) can be obtained either on live yeast using the sponge method, or using sourdough. But I am lazy and inattentive, my leavens do not survive. Another very good result is given by the "old" dough, which acts as a leaven. It's generally simple. You knead the dough, say, from 600 g of flour, but set the size to L (medium).After the end of the kneading, take a piece of dough of 150 grams from the bucket, hide this dough in the refrigerator. After a day or two, take the dough out of the refrigerator, let it warm up, knead the dough from the usual amount of flour, but add this dough there, after kneading, take the same 150 g of new dough again. Determine the decrease in the amount of yeast empirically. That is, every time your dough is updated, but it already has its own set of microorganisms and enzymes.
P.S. Well, I don’t believe that you can quickly wake up yeast from "dry" hibernation so that it starts working without any additional, for example, enzymes. This is my "fad"

[Rina]

Rina, interestingly described I have never done it with pressed yeast, I must try.

[Rina]

Rina, thanks for the detailed explanation!
... I already love this stove! I decided - I will buy this talcum powder! I bake every day, it works like a bee!

[Rina]

Rina, interestingly described I have never done it with pressed yeast, I must try.

Join, Baron, join! (c) "The same Munchausen"

I'm already laughing that it's time for us to open a club of lovers of live yeast, who try, usually refuse dry. There are only a few people who did not like baking on live yeast. And many then grow up to their own ferments, it's so interesting

Lyudmila, what was the recipe for baking?

[/ i] BREAD FROM WHOLE GRAIN FLOUR. I did everything according to the instructions.

It seemed to me that the bread on dry yeast was kind of cottony. And I don't like this kind of bread since the time when we had small bakeries. Therefore, very quickly, literally from the fourth loaf, I switched to compressed yeast. By the way, it turns out cheaper

In general, the real taste of bread (in my opinion) can be obtained either on live yeast using the sponge method, or using sourdough. But I am lazy and inattentive, my leavens do not survive. Here's another very good result is given by the "old" dough, which acts as a leaven. It's generally simple. You knead the dough, say, from 600 g of flour, but set the size to L (medium). After the end of the kneading, take a piece of dough of 150 grams from the bucket, hide this dough in the refrigerator. After a day or two, take the dough out of the refrigerator, let it warm up, knead the dough from the usual amount of flour, but add this dough there, after kneading, take the same 150 g of new dough again. Determine the decrease in the amount of yeast empirically. That is, every time your dough is updated, but it already has its own set of microorganisms and enzymes.
P.S. Well, I don’t believe that you can quickly wake up yeast from "dry" hibernation so that it starts working without any additional, for example, enzymes. This is my "fad"

I really like your creative approach to baking, IRISHA! Thank you from the bottom of my heart for such clever and valuable advice. It's great that there is such a site and such wonderful moderators.

I really like your creative approach to baking, IRISHA! Thank you from the bottom of my heart for such clever and valuable advice. It's great that there is such a site and such wonderful moderators.

Doctor, you flatter me (s)

I'm not particularly creative. To be honest - lazy. I have mastered the basic principles, there are a couple of basic recipes, I don't go further. In principle, I do not bake wheat bread with flavoring and aromatic additives. I use an extremely simple basic recipe, only I try to take 1st and 2nd grade flour. You are satiated with such bread easier and healthier. Developed for myself wheat-rye with malt and caraway seeds (coriander). I really want to bake 100% rye, I think it will work out, but for now I am lazy I will do this in October, when it will be possible to drive the gas oven (it was terribly hot in summer). I want to go over the GOST recipes, fortunately, they can now be found on the net.

Take me too! I'm waiting for my first multicooker-pressure cooker, and in the process of waiting I got on this branch and fell in love with this bread maker. Already arrived, I have from today - SD 2502! Immediately delivered the simplest white bread.Not ready yet, but the house already smells good. If it turns out beautiful, I will brag! I have a question: the instructions say that it is not recommended to open the lid after the product has been booked. And here they write so much about the control of the kolobok, etc. I myself could not resist and stuck my nose - there was already a well-suited bread. There was no baking yet. In short, this is a mistake or not. Is it possible to open the HP while the program is running and add something or crumple there? Or just after turning it off?

[Junia]

Junia, welcome to the friendly company of bakers!

Regarding the instructions: you need to take into account that they are writing it in order to avoid any claims. For example, if a client dropped a spoon into a bucket with a working mixer ... or thrust his fingers. It is impossible to foresee all the options, so it is easier to prohibit looking into the bread maker at all!

Here we proceed from the assumption that a person who decides to bake bread at home has a fairly high level of development. It is necessary to control the bun for the simple reason that flour is different, it can take different amounts of water (depending on the quality of the flour itself, humidity in the kitchen, season, our mood, etc.). And many recipes may simply contain errors. And knowing the same principle of a bun for wheat dough, we can already adjust the recipe to our real needs. If you have not read it yet, take a look at the first page of the topic, many points are indicated in the multi-colored message.

Regarding the microclimate in the bread maker, I always remind you that our mothers-grandmothers-great-grandmothers kneaded, spread and baked the dough in the kitchen (where the temperature could be very different). They didn't need conditions accurate to the degree. And the dough rose beautifully. Khlebnoye forgives a lot of liberties (my children could crush the risen dough right before baking with the whole paterna. And nothing - the bread turned out to be excellent.

The only dough that was afraid of banging the doors in the house is cake dough with a lot of baking.

Is it possible to open the HP while the program is running and add something or crumple there? Or just turning it off first?

You can open it, even sometimes it is necessary to check if everything is in order. But it is better to do this infrequently, so as not to let out warm air, not to violate the microclimate how to say the edge has already turned brown, do not touch the door for 15 minutes, only when the shape of the rolls is "fixed" you can turn the baking sheet)

Thanks for the answers. My first bread is ready - very aromatic, airy and tasty. The top fell hard enough, but otherwise everything is on top! Not a crumb remained on the form! As soon as you just took out the bread from the package and that's it, you don't even need to wash anything. I didn't even expect. I read the multi-colored topics from the first message, but I study almost everything at one time + a slow cooker in theory. Head spin. I went to read about the holes in the roof. I’ll study one more bread, I’m not otherwise Struck by the silence, purity and simplicity!

here is the need to control the kolobok. A sunken roof is almost certainly excess fluid. You don't need a lot of information - a baking manual (it with photos) and separately carefully read about the kolobok rule. There is nothing complicated - our samples are always with us (earlobe, cheek, chest, there may still be a belly of a sleeping cat, etc.) Read it - you will understand

here is the need to control the kolobok. A sunken roof is almost certainly excess fluid. You don't need a lot of information - a baking manual (it with photos) and separately carefully read about the kolobok rule. There is nothing complicated - our samples are always with us (earlobe, cheek, chest, there may still be the belly of a sleeping cat, etc.) Read it - you will understand

It's better to me. Thanks for the tip. Children ask me to do one more, I will correct

[Rina]

Join, Baron, join! (c) "The same Munchausen"

I’m already laughing that it’s time for us to open a club of lovers of live yeast, who try, usually refuse dry. There are only a few people who did not like baking on live yeast. And many then grow up to their own ferments, it's so interesting

Rina, I will gladly join such a club. At the dawn of my baking I bought dry yeast, but after trying to bake it on the living, I gave up dry yeast completely! Now bread, and any pastries only on the living! It seems to me that with living the taste of bread from childhood

[Masyusha]

Masyusha,

By the way, this is also an example of the fact that the instructions can be treated with a certain skepticism. After all, as far as I know, many say that you can bake in a bread maker only on dry yeast! Yes, you need to follow the instructions so as not to harm yourself and your equipment. But you can and should also move away from it. The main thing is to understand what you are doing.

[Rina]

Rina Thank you very much for your advice! Having read the instructions for the HP, I was afraid to open it a little at first * JOKINGLY * And now I boldly look in, correct the bun and I can say that there were no failures. I don’t open the HP on baking, there’s already poznyak to rush

[on baking, there is already poznyak to rush]

I do not open HP on baking, there is already poznyak to rush

ABOUT! Gold words!

Rina, thanks for the comment about the water. I reduced it and the top turned out!

I own HP for several hours. First impressions:
1.very easy to use
2.very quiet
3. Bread is baked quickly and very cleanly. No fuss.
4. delicious bread is obtained immediately! And the second, even as a specialist, has already gotten - replaced sugar with honey, reduced the water. It turned out very well and I feel like a culinary specialist Inspires, however

For the inexperienced and busy - a great thing, and judging by the branch - and for the advanced. Hope this review helps someone.

[Irish,]

Join, Baron, join! (c) "The same Munchausen"

I'm already laughing that it's time for us to open a club of lovers of live yeast, who try, usually refuse dry. There are only a few people who did not like baking on live yeast. And many then grow up to their own ferments, it's so interesting

Irish, I'll come to this club too! Generally before HP never did not use dry yeast! I knew about them, but somehow in the old fashioned way all the pies and buns, and in general the dough, I made only on pressed ones. We've always had good yeast here. And now - tram-ta-ra-ram !!! - I nevertheless decided to put live yeast into Pani Sonya. Hurrah! Hurrah! Hurrah!!! Everything worked out! Now I praise myself like that! Only, you fool, I forgot to notice whose recipe I "licked". Well, while I was walking along the recipes, I wrote out on a piece of paper those that are easier to try. Only then I began to drag off to bookmarks. Now I don’t remember who to send my thanks for the tasty, tall and "fluffy" bread. This is what it is (I managed to take a picture while still warm, I couldn't go on anymore - they ate everything !!!):

Rinochka! You will tell me for sure, I think. The bread is called "Wheat bread on kefir with cheese", and its author seems to be a man ... Stick your nose, to whom to send thanks!

Good evening!
I was hoping to soon join the club of owners of the Panasonic stove, but only a little doubt crept in whether it would suit us in terms of the size of bread. I look at the photo, the bread turns out to be quite large, like the minimum weight of 750 grams? We eat little bread. we are so huge for 3-4 days, but I would like fresh in a day. I used to bake in an airfryer, but he died safely, having lived with us for 12 years. I decided to buy a Panasonic 2502, but maybe in vain and still you can find some other company where the bucket is smaller? Nobody will tell you?

[Rinochka!]

Rinochka! You will tell me for sure, I think. The bread is called "Wheat bread on kefir with cheese", and its author seems to be a man ... Stick your nose, to whom to send thanks!

This? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115936.0

There is a search box at the top of the screen, right below the caption. You fill in the name of the recipe, you look in the results.
Denni, the small size of wheat bread in Panasonic - from 400 g of flour, it turns out somewhere around 600 g of finished bread.With a strong desire, you can bake from 300 g of flour, this is 450 grams. Well, there is also an option for the same Panasonic - pastries in non-standard forms (here HERE)

[/ i] BREAD FROM WHOLE GRAIN FLOUR. I did everything according to the instructions.

The bread is beautiful! But I can't find whole grain flour in our city

[Denni]

Denni, the small size of wheat bread in Panasonic - from 400 g of flour, it turns out somewhere around 600 g of finished bread. With a strong desire, you can bake from 300 g of flour, this is 450 grams. Well, there is also an option for the same Panasonic - pastries in non-standard forms (here HERE)

Thank you very much, non-standard forms are a way out. I used to bake in an airfryer a maximum of 250 g of flour, you can try from 300 g. That's it, so you have to take the stove!

The bread is beautiful! But I can't find whole grain flour in our city

Hello Aurina! Flour and everything for baking can be ordered by mail on special sites. I can tell you. And we sell them in large supermarkets.

🔗 For example, here you can order ....

[There is a search box at the top of the screen, right below the caption. You fill in the name of the recipe, you look in the results.]

This? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115936.0

There is a search box at the top of the screen, right below the caption. You fill in the name of the recipe, you look in the results.

Ira, aha, he is! Thank you! I even completely forgot about the search! Absent-minded has become something ...

🔗 For example, here you can order ....

Lyudmila, thanks for the link! I will definitely look

🔗 For example, here you can order ....

I ordered from them, everything is fine. One "but": delivery is expensive. If you order several items, it turns out more profitable. Or to cooperate with one of our fellow countrymen.

Yes, a little expensive ... I will look

Sesame buns. Recipe - "BASIC DOUGH", on live pressed yeast, added sesame -11 grams. Here is a picture

The same recipe, but inside with raisins and a little honey

Bought Panasonic 2502. Happiness is the sea. How much easier and easier it is to make bread now. Previously, all this was done in a combine, then it was lifted, crumpled, lifted in an aerogrill, and baked in it. It was necessary to dance around, and even turn it over in the baking process.
There were field tests yesterday. Milk bread turned out to be excellent according to the recipe from the oven. Rye, according to its usual recipe, turned out to be, to put it mildly, fig. Didn't get it and didn't bake it to the end. With grief, almost everything has already been eaten, something is needed for lunch. We absolutely do not like the store. Tomorrow I will do it according to Rina's recipe.
So I am happy to join the Panasonic bakers.