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

and I returned to Fermipan, after freezing the yeast flows ... but before it was not like that ...

[mowgli, Natasha,]

Sponge method

1. Take yeast, some of the flour, liquid, you can add a little salt, put on the "pizza" for 10-15 minutes (for bread from 500 g of flour, I take half the flour and water from the recipe + 0.5 tsp. Salt + 7- 8 g of compressed yeast).
2. Reset the program, add the rest of the products to the bucket and set the main program. If there is no delay, then the dough will work for an hour (usually immediately after the "pizza" temperature equalization lasts an hour). You can add a delay so that the main kneading of the dough starts in 2-3-4 hours. I sometimes even stand the dough up to 6 hours. In general, you need to navigate the recipe.

More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1699.0

mowgli, Natasha, but did you try to buy just small packs of compressed yeast and keep them in the refrigerator in the butter compartment or just on the shelf? I keep them perfectly for a couple of weeks.

I knead all the ingredients in the dough program and then start the main program. If I take 4 grams of yeast, then I put a delay for 2 hours. The bread is high and fluffy.
I buy yeast 500 grams or 1 kg pack. Fresh crumbles or slices beautifully. I put it in a bag and in the freezer. They work great until they run out.

Eh, debaters about yeast, it's good for you when you have the opportunity to choose between dry and live pressed. But I don't have to choose, in the whole district except for dry ones, others are not for sale. So you don't want to, but we also taste good on dry ones. Well, I haven’t grown to fermentation yet

Tell us how you do on the dough. I'm going to make bread on the weekend and I want to try the sponge way. I have already bought fresh live yeast.

Rina has already answered above - many thanks to her for this, because it was on her recipes that I started making dough for almost everyone recipes ... And then another smart forum member sent a book .... where it was written why it is better to "start" the dough ... and only then add all the fats to the dough ... So all, all, all girls -Forumites (and boys) many thanks for the treasure trove of useful advice ...

And where can you read about why it is better to start a dough? I made two breads on the dough - one was most likely fermented, and the second - beautiful and large. But I'm still more comfortable with dry yeast. I bought myself a pack of 125 grams for 1 euro and it costs in my refrigerator for a very long time without losing its activity at all. And I need 1 tsp of this yeast for 500 grams of flour (this is for bread, a little more for baking). We sell live ones at 42 grams. I bake a maximum of two breads a week. But if you poke me with a finger that it is simply vital to make a dough, then I will then

[arini]

No fingers, dear arini!

We read again: "... it was written why it is better to" start "the dough ... and only then add all the fats to the dough ..." This translates as follows: "If you first add all the fats to the dough, and then" start " dough, then ... "Vobchim, it's better to do the opposite, that is," ... it's better to "start" dough ... and only then add all the fats to the dough ... "There is not a word about" vital necessity "Whoever loves, bakes

[arini]

No fingers, dear arini!

We read again: "... it was written why it is better to" start "the dough ... and only then add all the fats to the dough ..." This translates as follows: "If you first add all the fats to the dough, and then" start " dough, then ... "Vobchim, it's better to do the opposite, that is," ... it's better to "start" dough ...and only then add all the fats to the dough ... "

otherXXX, have you decided to cheer up the ladies ?!

[XXX]

otherXXX, have you decided to cheer up the ladies ?!

Ahaaa!
🔗

Hello everyone, I haven't been to the forum for a long time, SUMMER .......... I read the last pages, but "things are still there." The topic of the dispenser and the topic of yeast (sourdough), nothing new, and then I thought, what else to write about, a "newbie" appears and "stupid" questions from the dunno and the answers of "masters" (she was the same, enthusiastic). My "assistant" is still healthy, bakes and makes me happy. I still use SAF-gold yeast (I like the ease of use and the taste of bread, fresh ones did not take root, I did not like them). Sourdoughs are also not mine, I like delicious bread, but not to fanaticism. I confess that I have found a small flaw in the modes, I greatly increase the time for raising the dough (I disconnect it from the network, and then turn on the BAKING) Now it is clear why many make adjustments on their own and bake in the oven. There is not enough time for the dough to rise well after the last mixing. And how people bake on the FAST BREAD modes, I have not tried it, but it is clear that one dough there will not have time to "mature" for baking. As for the rest, I welcome all the "newbies", I am glad for everyone who made the RIGHT CHOICE. HOMEMADE BREAD is not only delicious food, but also a small step towards your health, and the health of your family and loved ones.
P.S. To reduce the level of "conflict" on the forum, I propose to give advice only on recipes and devices that you yourself have tried or have yourself, advice from a third party (I heard, I was told, I read somewhere), try not to highlight on the forum (you can in a personal ) so as not to exacerbate the long "licked" topics. Hello everyone again.

: girl_love: Rina! Anyuta! Why wait so long for dough? Before (without a bread machine) I kept a bowl of dough in warm water for only about 30-40 minutes and then I added everything else and put the dough on the rise. Will the dough turn over in 3-4 hours? And yet (just for erudition) is it possible to knead the dough on "PIZZA" from the bread machine and put it in the microwave on the "FERMENTATION" mode for a couple of hours? And then back to HB and add everything else according to the recipe? Can you do this? how do you think?

I confess that I have found a small flaw in the modes, I greatly increase the time for raising the dough (I disconnect it from the network, and then turn on the BAKING) Now it is clear why many make adjustments on their own and bake in the oven. There is not enough time for the dough to rise well after the last mixing.

Heyooooo !!!
That's what I wrote about in the spring, that such a proofing infuriates me. And I believe the alignment is to blame - it steals the proofer time. Not with me, I don't care. I know that the program is 4 hours and I calculate the time. Proofing lasts less if the leveling is longer. This is upsetting, because I also love delicious bread not to fanaticism, and the oven is needed to automate the process. Well, we'll get used to everything, right? I've been steaming up with dough (sorry for the pun) on Rina's advice.

[Wit]

Wit, thanks for poking at the place where I saw the wrong meaning.

Bridge, have you tried installing the 5, 6 hour program right away? There, the proofing time is at least 2 hours 10 minutes. By the way, I'll try to put it on longer. Maybe the bread will become even more beautiful

I confess that I have found a small flaw in the modes, I greatly increase the time for raising the dough (I disconnect it from the network, and then turn on the BAKING) Now it is clear why many make adjustments on their own and bake in the oven. There is not enough time for the dough to rise well after the last mixing. And how people bake on the FAST BREAD modes, I have not tried it, but it is clear that one dough there will not have time to "mature" for baking.

Greetings, Lena! If possible, from this place in more detail: when to disconnect from the network, after how long to turn on again. You can in a personal, or even better, as always, by letter. I don’t even eat: if I turn off the network in the "lift" mode, then how can I jump straight to "baking"?
I really love delicious bread not to the point of fanaticism. Baked "fast" several times. The same tasty, but "slightly raised".Just! Another would be to understand what it means to "ripen for baking" and how to feel it and you can go to cook. Today I bake at night for food.

[Bridge]

Bridge, have you tried installing the 5, 6 hour program right away?

She must have baked French. I don't remember, but it can't be that I haven't tried it. 6 hours kill me - I don't like timer baking, and there is no time to wait for 6 hours, so I rarely bake on long programs.

: girl_love: Rina! Anyuta! Why wait so long for dough? Before (without a bread machine) I kept a bowl of dough in warm water for only about 30-40 minutes and then I added everything else and put the dough on the rise. Will the dough turn over in 3-4 hours? And yet (just for erudition) is it possible to knead the dough on "PIZZA" from the bread machine and put it in the microwave on the "FERMENTATION" mode for a couple of hours? And then back to HB and add everything else according to the recipe? Can you do this? how do you think?

I most often now make dough on "pizza" for 10-15 minutes, then I reset and IMMEDIATELY set the "main" program, load the rest of the products. Then it turns out that the brew takes an hour. If you leave the dough for longer, then you need to take less yeast and the acidity of the dough will be higher.

Why so many movements with the microwave? The dough stands perfectly in the bread maker, works.
On the question of dough and fats.
1. Dough produces a certain level of acid, and acid is good for bread dough.
2. It is better to add fat to the dough towards the end of the main batch - then the fat seems to envelop the starch grains, which have already absorbed the required amount of water and swelled. At least this is better for butter dough (fats are the last to interfere with the dough).

I confess that I have found a small flaw in the modes, I greatly increase the time for raising the dough (I disconnect it from the network, and then turn on the BAKING) Now it is clear why many make adjustments on their own and bake in the oven. There is not enough time for the dough to rise well after the last mixing.

And how much flour do you mix? My bread for 600 grams of flour, when using Lviv dry yeast, rises under the very lid on the standard 4 hours program.

Vitaliy - I turn off the oven before baking at about 55 minutes and look at the dough as it "ripens), for example: I add 30-40 minutes to an Italian (with 1 hour of yeast), I watch the dough rise under the top of the mold, to my favorite rye with prunes I add 15-20-25 minutes, bursting gas bubbles on the roof surface serve as a signal to turn on the stove in the power grid, turn on baked goods. Creamy raisins - I add 20-25 minutes. Then, when I turn it on, I watch if the mode " active "the stove will end the process by itself. If the display is" zeroed "I turn on the BAKING mode for 50-55 minutes and wait for the result.

Natasha, I'm already used to alignment, the consciousness that this is better for the dough helps, consider that this is the first stage of making the dough. For me, making dough is also a way to lengthen the dough making process itself. That is, we activate the yeast bacteria, "feed" them, they increase in volume, and then this "army" into battle for a greater amount of flour and liquid. I did twice as Rina, creamy and rye, did not catch. But when I began to add time to the rise, I liked it (a layer with small bubbles disappeared near the crust). True, it will not work to move away from the stove, again a semi-automatic mode is obtained, the timer on the refrigerator saves, I first start it for a minimum time, and then add it if necessary.

And how much flour do you mix? My bread for 600 grams of flour, when using Lviv dry yeast, rises under the very lid on the standard 4 hours program.

Mainly at 475-500 gr., SAF gold yeast (France), 1 or 1.25 tsp. I like flour now in the packaging of AUGUST (KIEV), MAKFA rises stronger and faster, but I don't like the crumb texture, I call it "heavy". On dumplings, pancakes, pizza - this flour is very good. AUGUST gives "light" bread, although it is eaten very quickly.During use, I realized that the main thing in bread is flour. If you find out the strengths and weaknesses of the local "resident", 90% of the success is guaranteed. The remaining 10% is the bun and yeast quality.

I most often now make dough on "pizza" for 10-15 minutes, then I reset and IMMEDIATELY set the "main" program, load the rest of the products. Then it turns out that the dough is dissolved for an hour. If you leave the dough for longer, then you need to take less yeast and the acidity of the dough will be higher.

Why so many movements with the microwave? The dough stands perfectly in the bread maker, it works.
On the question of dough and fats.
1. Dough produces a certain level of acid, and acid is good for bread dough.
2. It is better to add fat to the dough towards the end of the main batch - then the fat seems to envelop the starch grains, which have already absorbed the required amount of water and swelled. At least this is better for butter dough (fats are the last to interfere with the dough).

: rose: Irina! As always, you answered very fully! Now for me everything is more or less clear with the dough. I went to make bread with dough !!!

I also liked Rina's advice about dough very much. Yesterday I baked her 50x50 bread, very tasty! Only I make the dough thinner, talker. If ordinary white bread, then all the water (warm), salt, sugar, yeast and half the flour at once. 5-10 minutes on pizza and set the main program. It's cool now, standing for 30 minutes in total, so after half an hour I throw in the remaining half of the flour, and at the end of the kneading, a little butter.

I really liked to add dry SAF-kvass to bread, 50 grams. It gives color and smell. Here is my "work" yesterday:

🔗

The loaf itself is a little clumsy, because the liquid was not enough, but tasty. All "clumsy" from the crust left yesterday.

But when I began to add time to the rise, I liked it (a layer with small bubbles disappeared near the crust). True, it will not work to move away from the stove, again a semi-automatic mode is obtained, the timer on the refrigerator saves, I first start it for a minimum time, and then add it if necessary.

Well, I'll try to negotiate with my laziness
And you say "The same thing." Do you know how many times I have read and reread the instructions from my Ski in 8 years? And still, every time I discovered something new for myself. After all, it is as it happens - now you don't need it - you don't pay attention And with experience comes understanding, some questions arise, and the eyes seem to open to previously known facts. There was a click in my head, and the picture came together.
So I read the instructions. Do you know many such women? The majority are adherents of "Scientific poke". Naturally, everyone has the same questions. And who will help them, if not our dearly beloved forum users.
Sorry for "a lot of bukaff".

Elena 65, I have already tried different premium flour, I always take it from ATB. At one time, I mixed it in half with dark flour of the second grade (I wanted a gray bread), and the result was still good, the bread was tall, very tasty. Lviv yeast for 600 grams of flour I take 2 tsp. from the bread machine.
And from experience (you can throw slippers, but this is so), the less you stick your nose in the bread maker, the better. If you don't open the lid at all, the bread is always perfect, as soon as you look at it at least once, everything, something will be wrong. This especially affects the rise of the dough.

So I read the instructions. Do you know many such women? The majority are adherents of "Scientific poke". Naturally, everyone has the same questions. And who will help them, if not our dearly beloved forum users.
Sorry for "a lot of bukaff".

You are an optimist. The majority, alas, use the unscientific poke method. We - in the pseudo-scientific environment - have the following classification:
If you know the theory, understand it, then you are using the scientific method.
If you seem to know the theory, but you hardly understand it, then this is already a pseudo-scientific tyk.
If in theory you are like a ram in a pharmacy (natives! Do not take it personally!), You do not know anything at all and have no idea what and how, you can poke anywhere, there is some probability of hitting, but very small. And now this is an unscientific tyk.

PS It is the pseudo-scientific environment - one has to read and work with articles by intellectuals who consider themselves scientific intelligentsia.

And from experience (you can throw slippers, but this is so), the less you stick your nose in the bread maker, the better. If you don't open the lid at all, the bread is always perfect, as soon as you look at it at least once, everything, something will be wrong. This especially affects the rise of the dough.

No, I will not throw slippers, but I will say that I not only stick my nose into HP, but I also bake bread on dough with my hands, and now also on a big bag, so I have to keep an eye on the kolobok. The bread is always great!

And from experience (you can throw slippers, but this is so), the less you stick your nose in the bread maker, the better. If you don't open the lid at all, the bread is always perfect, as soon as you look at it at least once, everything, something will be wrong. This especially affects the rise of the dough.

And I often even transfer the dough from the bucket to the L7 bread pan and bake it in the bread maker. We love bread as a brick-and-mortar store. The bread is always excellent.

I don't know how anyone, but I bought a bread maker to automate the process and save time. And to shift the dough, knead the dough, manually play with time ..... Why then do you need a bread maker? All this is easily done without her. If the bread turns out to be tasty, beautiful, why all these "dancing with tambourines"? From the series "we are not looking for easy ways"? I do not want to offend anyone .... That's right, thinking out loud.

such thoughts are not voiced for the first or last time. Most of us assume that a stove is just a stove. And what we get depends on what we put in. And these are not only products, but also our knowledge, skills, desires, mood.

Someone thinks bread is just a product that can be made healthier. Please, their business is just to lay the necessary components, turn on the program, take out the finished bread.

Someone sees in bread a small, but miracle, for which a little effort and time is not a pity.

All this does not mean that some are right and others are wrong. Everyone has their own truth, each point of view and version of the relationship have a right to exist.

By the way, in fact, the dough requires minimal additional time and body movements. When the process has worked out as much as two minutes (one at an interval of 10-15 minutes).

I agree how long it takes dough I know. I baked bread by hand since the beginning of the 90s and everything was already so worked out to automatism that I also thought that I did not need a bread maker. I bought it only when the gas meter was installed, since the gas oven consumes gas decently.
Now I remember my baking with horror, and to repeat all this in the presence of such a bread machine, it already looks like a masochim. Women always have something to do with their free time.

I agree how long it takes dough I know. I baked bread by hand since the beginning of the 90s and everything was already so worked out to automatism that I also thought that I did not need a bread maker. I bought it only when the gas meter was installed, since the gas oven consumes gas decently.
Now I remember my baking with horror, and to repeat all this in the presence of such a bread machine, it already looks like a masochim. Women always have something to do with their free time.

Why did you decide that the dough should be made manually? The bread maker kneads it very well. And the biga is even easier, I knead it on the Pizza mode and in the refrigerator for 3 days. And then in Basic or French and the bread is ready! When I just bought a bread maker, I also baked on the machine with dry yeast, afraid to look into the KhP. But after trying the bread on the dough, I realized that this is the very bread from childhood (I mean the childhood of those who had breakfast at the Pionerskaya dawn).Unfortunately, at 90, the taste of bread has changed. But this is my opinion and I'm not going to impose it on anyone.

Of course, the bread maker kneads the dough, I know. But why all this? If you can throw everything at once and go do other things? The bread is excellent! I also know about the taste of bread on dough, over the years of manual baking I have tried all possible options. And I would not say that he is so extraordinary that it is worth spending extra efforts on him for this.
It seems to me that it does not even seem, but I am confident, because there is experience that the quality of bread is influenced not only by flour, but also by yeast. And whoever bakes at SAF or Turkish is not very happy with the taste, looking for other options. And on dry Lviv bread it turns out to be delicious, therefore I do not complicate my life. They do not seek from goodness ...

[Everyone has their own truth, each point of view and version of the relationship have a right to exist.]

Everyone has their own truth, each point of view and version of the relationship have a right to exist.

And I, too, constantly look into the bread maker, and check the dough with my hands, help (for example, adding 3 tablespoons of olive oil in the last 10 minutes of kneading, I hold the bun so that it does not spin on the shaft and kneads the butter) It turns out like in clothes - if if you want a standard you will walk like everyone else, and will not stand out from the crowd. And you will adjust the dress to your figure, add an interesting scarf and you are already different, and friends ask where you bought such an interesting dress. Bread can also be like everyone else's or maybe yours, special, branded. And the only difference is that I replaced sugar with honey and added the proving time, which was not foreseen in the program. I belong to the category I do not want like everyone else, I want something special. So I climb with my hands when kneading, I touch up the dough, weave pigtails, sprinkle with sesame seeds, etc. It's more interesting to live, it's like creativity. Small but creativity.

It's more interesting to live like that, it's like creativity. Small but creativity.

Elena, wonderful words!
I like to tinker with bread if I have time. Well, no, no, I bet on the machine.

By the way, in fact, the dough requires minimal additional time and body movements. When the process has worked out as much as two minutes (one at an interval of 10-15 minutes).

And yes, I feel the differences of bread "on the machine", without "dancing with tambourines" and bread on the dough. This is felt by my husband, who is able to eat almost everything (if only it is edible) and often does not bother with nuances.

Friends!
Recently we purchased a 2502 bread maker. It seems to work fine, but the rhythmic knocking during kneading confuses. I would like to understand if this is normal or is there some kind of malfunction and something is going crazy somewhere? The rest seems to work fine.

Friends!
Recently we purchased a 2502 bread maker. It seems to work fine, but the rhythmic knocking during kneading confuses. I would like to understand if this is normal or is there some kind of malfunction and something is going crazy somewhere? The rest seems to work fine.

Can you upload a video?

Can you upload a video?

Oh ... It won't work right now, except that at the next bookmark I'll try. Here I just want to understand whether it should be so or whether it should knead silently.

You need to understand what the noise is. Everything is relative. Rhythmic knocking can create rolling of the kolobok and its strikes against the wall.

We bought a Panasonic 2502 bread maker. I read all the instructions and realized that when baking bread, we always pour yeast into the dispenser. And when kneading the dough, also pour the yeast into the dispenser or into the baking dish?

And in fact, and in that case, it does not matter: whether you pour the yeast into the dispenser, as written in your instructions, or under the flour directly into the bucket (as we do, dispenser-free), the bread and dough are (as a rule) the same well.

And in fact, and in that case, it does not matter: whether you pour the yeast into the dispenser, as written in your instructions, or under the flour directly into the bucket (as we do, dispenser-free), the bread and dough are (as a rule) the same well.

I confirm! :

The dispenser will work anyway, so why should he work idle? Pour yeast into the dispenser for both dough and bread. Unless you are using compressed yeast.

The dispenser will work anyway, so why should he work idle? Pour yeast into the dispenser for both dough and bread. Unless you are using compressed yeast.

And we with the dispenser pour dry yeast into the corner ... and the live yeast is already ON
flour

as we do, dispenser)

Well, I amused, Marina!

Well, I amused, Marina!

: girl_curtsey: glad to try for your pleasure!
And, actually, got excited. I have one dispenser. Only I, I forgot when, used it.

And now I have run out of pressed yeast, so I bake it on dry ones. Here is a yeast dispenser and it works. There is always dry yeast at home, and now I take pressed yeast at 150 grams. And when they run out, dry yeast help out, until I buy pressed yeast again. I rarely use the second dispenser, because I hardly add raisins, nuts or seeds to bread.

The dough rises well! But when baking is complete, the top of the loaf falls through. Aesthetic appearance deteriorates (SUPRA stove).

The dough rises well! But when baking is complete, the top of the loaf falls through. The aesthetic appearance deteriorates (SUPRA stove).

This is what you need here. Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0 and just do the theory of baking in the section Bread - everything is in the head