Rina
Quote: Fookie


So, explain to me, a stupid fool, read about my stove in topic 2505? And then I was looking for the cherished letters sd zb in the topics, but I never found it ... Therefore, I don’t know what to read. In general, I have a question: there is no Borodino bread in the programs, but I really love and respect it, so here: can you bake it on a rye program, for example?
If your stove is the same as in the video, then this is a "European" 2502. This stove is discussed here.

Borodinsky is baked just on the rye program or on a combination (goodbye full automatic) of other programs. Check out the recipes in the relevant sections.
There are recipes for Borodinsky and approximate types of bread click here and click here.

Pay attention to "Rye custard bread is real (almost forgotten taste). Baking methods and additives (click)"
paolva
HELP !!!
There is something wrong with my stove! When kneading the dough, after a couple of minutes, as soon as a bun begins to emerge (form) (and only from 500-600 g of flour), the bucket begins to noticeably "chat". And an eerie creak appears at the base of the bucket. The bucket literally "jumps" from left to right with every hit of the kolobok on the wall! If you press and hold it with your hand (and quite firmly!), That is, how to fix the bucket from "dancing", then the creak disappears. If you stop holding the bucket, everything repeats ...
I insert the bucket into the HP correctly, when the kneading is just beginning - the bucket looks almost motionless (it just sways slightly in time with the dough mixer-spatula). And then it will get out of hand! It seems that the metal parts of the bucket and the stove are rubbing, those that are in the form of rings so shiny at the bottom, because if you run your finger over them after such a batch, a noticeable dark trace remains.
What is it? Why? Has anyone come across this? What to do in this situation, tell me, please !!!
I have 2502. Weeks over 2. I didn't seem to overload it, I didn't put more than 500-600 g of flour into it.
Wit
It is best to immediately call the service and tell about the problem. If this happened only once, then the bucket assembly may be unlocked. Have you tried to stop the kneading with the stop button and check the bucket fixation? And I don't like the dark marks on the rings.
Don't worry like that! You have a warranty case. Just a little unlucky. Call the SC. Good luck to you!
paolva
Quote: Wit

It is best to immediately call the service and tell about the problem. If this happened only once, then the bucket assembly may be unlocked. Have you tried to stop the kneading with the stop button and check the bucket fixation? And I don't like the dark marks on the rings.
Don't worry like that! You have a warranty case. Just a little unlucky. Call the SC. Good luck to you!

Thank you for your participation, Vitaly. But still, the bucket should be rigidly fixed and not move at all during kneading?
And the black traces seem to be like rubbing metal on metal (when the bucket dances left and right), so this is something finely dispersed ... so dirty ..
And the SC, unfortunately, I do not know if there is in Murmansk ... What is not lucky, then unlucky ..
marinastom
My bucket "fidgets" a little if the dough is thick. And I notice a small amount of plaque on the potholder when I shake out the finished loaf. There is no creaking, but sometimes it knocks.
Elena 65
Quote: marinastom

My bucket "fidgets" a little if the dough is thick. And I notice a small amount of plaque on the potholder when I shake out the finished loaf. There is no creak, but sometimes it knocks.
I, too, have a bucket not rigidly fixed, and when the bun is tight, there is a knock from here.There are no marks on the potholder (I have a white terry potholder, I would have noticed right away, I shake out the bread on the grate holding on to the center) But once again the bucket is not rigidly fixed and should not be rigid.
Elena 65
Quote: Elena 65

I also have a bucket not rigidly fixed, and when the bun of tight vibrations is from here and the result is a knock. There are no marks on the potholder (I have a white terry potholder, I would have noticed right away, I shake out the bread on the grate holding on to the center) But once again I draw your attention - the bucket is not rigidly fixed and should not be rigid.
Wit
Quote: paolva

Thank you for your participation, Vitaly. But still, the bucket should be rigidly fixed and not move at all during kneading?
And the black traces seem to be like rubbing metal on metal (when the bucket dances left and right), so this is something finely dispersed ... so dirty ..
And the SC, unfortunately, I do not know if there is in Murmansk ... What is not lucky, then unlucky ..
Yes, I am also not rigidly fixed, but it does not fly off. Creaks a little if the dough is thick. I did not notice the dark stripes - the potholder is also light.
You have a service center in Murmansk. It is called "LEADER-SERVICE" LLC,
Address: 183039 Murmansk, st. Knipovich, 46
Phone: (8152) 40-00-83
🔗.
Good luck to you!
nata_zvezda
Today I became the owner of a Panasonic SD-2502. Now once again, I will reread the forum very carefully and I will learn to bake bread.
Elena 65
Quote: nata_zvezda

Today I became the owner of a Panasonic SD-2502. Now once again, I will reread the forum very carefully and I will learn to bake bread.
echeva
Quote: nata_zvezda

Today I became the owner of a Panasonic SD-2502.
GREAT CHOICE! (y) You will never regret it!
Narkom
Quote: nata_zvezda

Today I became the owner of a Panasonic SD-2502. Now once again, I will reread the forum very carefully and I will learn to bake bread.


ps if only her yeast dispenser could be turned off ...
nata_zvezda
Thanks for your feedback. All evening yesterday I sat and read the forum. It's very scary to start. Today I'm going to buy yeast. Dry never used. Always baked from ordinary, fresh in packs. The question has already arisen, what are Dorjji B and yeast R? And poke, please, where to ask questions about baking.
marinastom
Quote: nata_zvezda

It's very scary to start. Today I'm going to buy yeast. Dry never used. Always baked from ordinary, fresh in packs. The question has already arisen, what are Dorzhji B and Yeast R? And poke, please, where to ask questions about baking.
B and R are not yeast, but yeast dough baking methods: normal and accelerated, with a lot of yeast.
And you can ask everywhere here, and in specific topics, recipes.
Congratulations! Good luck, I'm sure everything will work out!
Rina
Quote: nata_zvezda

Thanks for your feedback. All evening yesterday I sat and read the forum. It's very scary to start. Today I'm going to buy yeast. Dry never used. Always baked from ordinary, fresh in packs. The question has already arisen, what are Dorjji B and yeast R? And poke, please, where to ask questions about baking.

Nata, get your tested compressed yeast. Calculation: 1.5-2 grams for every 100 grams of wheat flour. Start with a simple recipe on the basic (4 hour) program. Place the compressed yeast on the bottom of a bucket under the flour (the dispenser will not be used).

Basic recipe:
7-10 grams of compressed yeast
500 grams of wheat flour (w / s or 1 s)
320 ml water
1.5 tsp (measured, which comes with) salt
1.5 tbsp. l. sugar (you can put it, you can not put it, this is optional)
1.5 tbsp. l. butter (vegetable or just a piece of butter)

But first we go to the first page of the topic, read the multi-colored message to the beginners, watch the "Baking manual ..." and learn the tale of the kolobok.

Yes, it is not just possible to look into the stove at the kneading stage, but necessary!
nata_zvezda
marinastom, Rina, Thank you. I will come from the dacha, I will stay.
Nexy
Hello everyone, I registered when I was choosing a bread maker, and now I hope I will partly appear on the forum
The stove 2501 has just been delivered. I unpacked it and I sit admiring it, I don’t know which side to approach it, but I want to experience it sooner.
I was surprised that the lid without any latch, freely lowers

And there is only whole grain wheat flour available, a variety of wallpaper. Can you tell me which recipe is suitable for such flour? Otherwise, it's almost 10 pm, tomorrow we'll go to buy the right flour, but I want to try it today
echeva
I do not advise starting with a bread completely made of this flour - it is heavy on the rise. To experience all the charm and beauty of the first bread, use the premium flour + flour of the 1st grade, well, and 30-50 g cz psh. awesome bread will turn out. Wait until tomorrow to shop
George
Quote: Nexy


And there is only whole grain wheat flour available, a variety of wallpaper. Can you tell me what recipe is suitable for such flour? Otherwise, it's almost 10 pm, tomorrow we'll go to buy the right flour, but I want to try it today
Try baking the French bread program. The program is just right for a long rise of bread. Sprinkle flour and ingredients as per instructions, add only 1-1.5 tbsp. l sugar. And be surprised at the result
echeva
I do not agree - even the "French" regime will not raise it AS FOLLOWS, bread only on wholegrain flour. I myself often bake this, I am on a diet. But although he is not magnificent, but, they say, does not harm the figure at all.
Anka_DL
Quote: Nexy

I want to experience it sooner.
And there is only whole grain wheat flour available, a variety of wallpaper. Can you tell me which recipe is suitable for such flour? Otherwise, it's almost 10 pm, tomorrow we'll go to buy the right flour, but I want to try it today

I would not have resisted either I am certainly not an expert, but just a couple of hours ago I baked bread according to the recipe 100% whole wheat bran-added bread on mode 01 Basic .... how I got up.
The cut is not very even ... it is still not good to cut still warm bread. Try it, maybe you will like it

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Nexy
Anka_DL, echeva, GEORGE , thanks for your feedback. Of course, I could not resist, went to my neighbor, took some simple flour and put a dietary one with raisins. Yes, I know that I am not looking for easy ways, but I must experience everything at once.
I hope everything will go up well, laid down on the scales, as in the recipe. In the morning we'll see what happened, in principle I'm ready for failure, but I hope it turns out as it should.

Anka_DL,, I have almost the same recipe only 1/1 flour, I hope mine does not fail)
Only in mode 06 does not allow to select the crust. I have not studied all the instructions yet, maybe this is the program laid down?
George
Quote: Nexy


Only in mode 06 does not allow to select the crust. I have not studied all the instructions yet, maybe this is the program laid down?
Yes French is baked without interference and option changes. By the way, my first bread in a bread maker! After 20 minutes, bread with a composition of 400 g of whole grain + 170 g of the usual premium + 50 g of corn will suit, let's see what happened, I bought whole grain in AUCHAN, I was tempted by the fact that the packaging says "Recommended for Panasonic ovens"
Nexy
Quote: GEORGE

I bought whole grain in AUCHAN, I was tempted by the fact that the packaging says "Recommended for Panasonic ovens".
most likely I have the same, I also buy in Auchan and the stamp is the same, "French thing"?
Anka_DL
Quote: Nexy

Anka_DL,, I have almost the same recipe only 1/1 flour, I hope mine does not fail)
let's hope.
I still highly recommend this kind of bread (when you already buy wheat premium or 1 second) Light Wheat Whole Grain Bread by Peter Reinhart... At the moment, this is my favorite ... and it turned out to be unkillable both in a bread maker and in an oven ... and by cold fermentation. Only I put less sugar - 1 tbsp. l.
Nexy
Quote: Anka_DL

I also highly recommend this bread
thanks, added to the bookmarks. This is a very beautiful crumb! Let's try
Lagri
Quote: Anka_DL

prescription bread 100% whole wheat bran-added bread on mode 01 Basic .... how I got up.
The cut is not very even ... it is still not good to cut still warm bread. Try it, maybe you will like it

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Wonderful bread turned out. I also mixed the same on the 01 Basic mode (I counted on 300 g of flour). Only my bran is wheat (which I already had, but I think it will turn out well too.)
Lagri
Quote: GEORGE

I bought whole grain in AUCHAN, I was tempted by the fact that the packaging says "Recommended for Panasonic ovens".
We also sell French Shtuchka flour. I'm going to buy this, 2 kg in a pack.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Kursk flour, reviews are good.
Nexy
My first bread turned out to be excellent, but it seems to me that the stove makes a strange noise at the moment of kneading, when the bun is already formed, shuffling sounds, and now there was even a creak, but I put in the largest bun. Now I'm getting upset I hung up the video in Temka with problems, I hope experienced people will tell this marriage or not.
Katris
Tell me, that is, with whole grain flour you can replace some of the wheat flour in recipes. Am I getting it right? There are very few recipes with whole grain flour in the instructions for the bread maker (
Narkom
Quote: Katris

Tell me, that is, with whole grain flour you can replace some of the wheat flour in recipes. Am I getting it right? There are very few recipes with whole grain flour in the instructions for the bread maker (
but there are a lot of them here
echeva
Quote: Katris

Tell me, that is, with whole grain flour you can replace some of the wheat flour in recipes. Am I getting it right?
Yes, this is exactly what I do, I add 30-50 g and for my taste the bread gets from this a magnificent extra crusty crust.
nata_zvezda
Baked the first bread on program 01, low volume, medium crust.
🔗 🔗
After cooling down, the crust wrinkled. But the bread did not fall.
🔗
And I think there is a strong smell of yeast. I measured it very accurately using electronic scales. Gingerbread man looked. Added 30 grams of flour. The bread was delicious. Now the second loaf is finished, the largest size, with a dark crust.
🔗
Rina
Nata, is small bread for 400 grams of wheat flour? How much yeast and what yeast did you put in?
nata_zvezda
Quote: Rina

Nata, is small bread for 400 grams of wheat flour? How much yeast and what yeast did you put in?
Yes, for 400 g of flour - 1 tsp. yeast (4g) Saf-levure.
Rina
there shouldn't be a strong smell
nata_zvezda
Rina, maybe I'm used to pressed. After all, I always baked everything with them. I will continue to study.
George
Quote: nata_zvezda

Yes, for 400 g of flour - 1 tsp. yeast (4g) Saf-levure.
I often have problems with Saf, too, they are too thermonuclear. With Dk. Etker or Pakmaya, and there are no problems with nameless Russians. Packmaya 11 grams in a bag for 1 kg of flour, Saf 6-7 grams (although they write that 11 grams, but the weighing and the size of the bag prove the opposite) is also for 1 kg of flour, it turns out that it is almost 2 times stronger.
Rina
Quote: nata_zvezda

Rina, maybe I'm used to pressed. After all, I always baked everything with them. I will continue to study.

well, bake with pressed ones. I wrote to you on the previous page.
Quote: Rina

Nata, get your tested compressed yeast. Calculation: 1.5-2 grams for every 100 grams of wheat flour. Start with a simple recipe on the basic (4 hour) program. Place the compressed yeast on the bottom of a bucket under the flour (the dispenser will not be used).
I need 6-7-8 grams per 500 grams of flour.
I have a bias towards dry yeast. Well, I do not believe that you can quickly remove yeast from "dry hibernation" without using any enzymes. And they start working almost instantly! And for storage, they often add some kind of E-shki from tracking. Ok if it's trivial starch ...
entin
My friends. Maybe not on the subject ... Somewhere business spoon from Panas. So used to her. I'm afraid I might throw it out by accident ... What to replace?
Rina
You can buy a spoon in the Panas service, where spare parts are sold (it should be inexpensive). Or you can buy a whole set of measuring spoons and cups. Maybe plastic, but it seems to me that metal is better.

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

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

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
marinastom
Quote: entin

My friends. Maybe not on the subject ... Somewhere business spoon from Panas. So used to her. I'm afraid I might throw it out by accident ... What to replace?
In Ikea I bought such a set of 4 spoons on a ring. Everything is nothing, only there are no halves or quarters.
Rina
in different sets in different ways. In metal there are usually halves, and in this set generally from 1/8 tsp. begins.

Quote: Rina

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
entin
Ikea is understandable. And where can you find such iron beauty? Need to see Ashan. Thanks for the ideas.
Taia
Quote: entin

My friends. Maybe not on the subject ... Somewhere business spoon from Panas. So used to her. I'm afraid I might accidentally throw it out ... What to replace?

So fundamentally? Regular h. And art. spoons may well replace. Pour under the knife.
For myself personally, I would not even bother with searches.
Rina
Quote: entin

Ikea is understandable. And where can you find such iron beauty? Need to see Ashan. Thanks for the ideas.

such beauty, which is stainless steel, can be found in shops specializing in chef, bar / restaurant equipment. I just googled "a set of measuring spoons Moscow"

🔗
entin
I worked - I worked, I brought myself home, and then a girl - Rina-chka, smart girl, saved so much time! You do not say
entin
Quote: Taia


Pour under the knife.
Maybe yes .. I've tried it. But my greedy nature .. Everything, pad ... whispers: ishsho, ishsho! Infection! Like - more oil - softer porridge ... Weak ... Weak .. I confess. It's just when there is no time to think, but this is necessary ... well, I understand ... But in general, yes, right!
marinastom
By the way, I noticed that salt comes in different salinity. Maybe I am really that one? Was small, poured one measuring spoon - everything is fine. Mine stuck, let's use the stone one. I pour almost two of it and not say that it is very salty, normal.
Taia
Quote: marinastom

By the way, I noticed that salt comes in different salinity. Maybe I am really that one? Was small, poured one measuring spoon - everything is fine. Mine are stuck, let's use the stone one. I pour almost two of it and not say that it is very salty, normal.

I also came to this conclusion, you are right.

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