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

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 sprinkle it almost two and not to say that it is very salty, normal.

I have been using rock salt from the very beginning of baking. At some point, she was not at home (the situation is generally unprecedented). I poured the same amount of extra salt into the bread - terribly salty bread turned out! I had to reduce it by almost a quarter.

By the way, I noticed that salt comes in different salinity.

Here !!!

Finally, my bread maker waited for me, and we just arrived ... I read the instructions - and there about grounding in the house, I asked my husband - she says we don't have it and he is not going to do it, like this is nonsense written, and in the washing machine is the same. The house and the wiring are fairly new, 2007. Maybe someone will advise me - can I turn it on or not?

Oh, of course! Better if it is. But few can boast of this. Good luck with your bread!

Can!

Thank you! And maybe at the same time I will ask - there are several recipes for yeast - B and yeast - R, what's this ??? And so you want to bake not quite simple, but at least toss cheese there, or on kefir, is it impossible for the first time ??? I have been reading on the forum here for almost 2 years and dreamed ...

R is for accelerated baking (double dose). There is a footnote at the bottom of the page. Try experimenting on a second bread. But this is only advice, and you decide. Good luck!

Thank you! And maybe at the same time I will ask - there are several recipes for yeast - B and yeast - R, what's this ??? And so you want to bake not quite simple, but at least toss cheese there, or on kefir, is it impossible for the first time ??? I have been reading on the forum here for almost 2 years and dreamed ...

These are one and the same yeast, only their quantity is different. For a quick program, the amount of yeast is doubled. But you better not get carried away with quick baking. This is good for emergencies. For the first time, it is better not to add anything - neither cheese nor kefir. Then you will experiment, and for the first time - the simplest ordinary white bread.

And now I saw the footnote, and it dawned on me that if the yeast is R, then I should take program 02.

Should you hear that it is kneading?

I have a bias towards dry yeast. Well, I do not believe that you can quickly remove yeast from "dry hibernation" without the use of 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 ...

But in vain. You are wrong. Yeast is a living substance, living mushroom cultures, no chemistry, only selection, they are bred, selected, new species are developed. If a living creature is sprinkled or soaked in chemistry, then it will die, so will yeast and other fungi. These are not plants from which food is prepared and the taste and consumer properties of which are improved with the help of chemistry, such a trick will not work with yeast. Yeast cultures, I repeat, are grown and selected. Although nutritional yeast is different, sometimes significantly, they differ from each other like a poodle from a St. Bernard, like different animals, but still dogs.

Baked wheat-rye with bran recipe 07
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Immediately I realized that the dough is thick. The rights?
And when I had already added all the ingredients to the bucket, the thought dawned on me, why not see what is written on the packaging of the Saf-Levure yeast. And there it is written: "5-10 g of yeast per 1 kg of flour, depending on the recipe." It turns out that the recipe in the book for the bread maker may be correct, but you also need to look at the yeast.

But in vain. You are wrong. Yeast is a living substance, living mushroom cultures, no chemistry, only selection, they are bred, selected, new species are developed. If a living creature is sprinkled or soaked in chemistry, then it will die, so will yeast and other fungi. These are not plants from which food is prepared and the taste and consumer properties of which are improved with the help of chemistry, such a trick will not work with yeast. Yeast cultures, I repeat, are grown and selected. Although nutritional yeast is different, sometimes significantly, they differ from each other like a poodle from a St. Bernard, like different animals, but still dogs.

I have no doubt that the yeast itself is a pure quality culture. But ... in dry yeast may well add (and add!) Different substances. In the SAF moment - a kind of rehydrant, in IVF - starch, emulsifier E491 and antioxidant E320, in Dr. Etker - emulsifier E472s. And that's just what the manufacturer honestly claims.

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But the manufacturer of one, as far as I know, of the best dry yeast writes:
Ingredients: natural dry yeast, emulsifier, enzymes, vitamin C.

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Of course, the amounts of various additional substances in the final product are reduced to almost zero. On the other hand, bread with dry yeast is different from bread with pressed yeast. In this I suspect additionally introduced enzymes. And even if they were isolated from yeast thirty-three times, "the sediment remained"
These are my troubles.

In general, everyone thinks as they think

Should you hear that it is kneading?

You should hear "shirk-shirk-shirk ...." paaaaaauza, shiyirk-shiiirk, pause, shirk-shirk-shirk .... Sometimes it can also boom-boom if the bun is tight. But just not a shryak-shryak and a skryab-bryak. In general, something like that.

You should hear "shirk-shirk-shirk ...." paaaaaauza, shiyirk-shiiirk, pause, shirk-shirk-shirk .... Sometimes it can also boom-boom if the bun is tight. But just not a shryak-shryak and a skryab-bryak. In general, something like that.

But the manufacturer of one, as far as I know, of the best dry yeast writes:
Ingredients: natural dry yeast, emulsifier, enzymes, vitamin C.

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Of course, the amounts of various additional substances in the final product are reduced to almost zero. On the other hand, bread with dry yeast is different from bread with pressed yeast. In this I suspect additionally introduced enzymes. And even if they were isolated from yeast thirty-three times, "the sediment remained"

So after all, emulsifiers and enzymes are some substances under the codes E. Some honestly write that E320 or E492, while others "modestly" omit the codes of their additives. Additives are added to yeast so that they live in a favorable environment for themselves until they are poured into the product and given a lot of food in the form of sugar. By the way, the same salt can be called a fermentation stabilizer, since it regulates the activity of yeast.

That is why I suspect dry yeast in all sorts of "sins" (yes, these are my "cockroaches"), they are rarely a pure product (from which it began). I bake bread in order to minimize the amount of additives in the diet as much as possible. Suppose I remove 1%, even 0.1% of what we get, but I do it. I offer people ANOTHER option (many believe the recipes and instructions so much that they are afraid to try other products to put in the oven, they are even afraid to open it). I believe that everyone should choose for himself what he needs in an EXPERIMENTAL way. I didn't like my experience with dry ones.

That is why I suspect dry yeast in all sorts of "sins" (yes, these are my "cockroaches"), they are rarely a pure product (from which it began).

I have already written about Lviv dry yeast, I will write again. They are better than any SAF and Turkish ones, and contain only yeast, without any additives. And baking on them is not worse than on pressed ones.

I already wrote about Lviv dry yeast,

Good. And in our land, there is no Lviv yeast.

Good. And in our land, there is no Lviv yeast.

And in our ...

Dear Guys! A big hello to everyone! It seems that in 2.5 months I got used to my bread maker. Everything works out and there were no punctures. Now I want to swing at Borodino bread. But I have a 2500 model. Who baked, tell me, can it be done? I bought everything: flour and malt and even apple cider vinegar. So I want to please my family!

[this bread!]

Dear Guys! A big hello to everyone! It seems that in 2.5 months I got used to my bread maker. Everything works out and there were no punctures. Now I want to swing at Borodino bread. But I have a 2500 model. Who baked, tell me, can it be done? I bought everything: flour and malt and even apple cider vinegar. So I want to please my family!

I advise you to try this bread! Add coriander or caraway seeds and don't tell the difference!

Dear Guys! A big hello to everyone! It seems that in 2.5 months I got used to my bread maker. Everything works out and there were no punctures. Now I want to swing at Borodino bread. But I have a 2500 model. Who baked, tell me, can it be done? I bought everything: flour and malt and even apple cider vinegar. So I want to please my family!

I baked. And there is a report. I'll try to find. Although I can post pictures.

Panasonic SD-2500, SD-2501, SD-2502 (2) "Reply # 729 on 28 July 2012, 20:59"

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I also have a question for experienced bakers. I saw such a box in "Lenta"
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I remembered everything that I had read about the technology of baking such bread and how sad it was to the inexperienced Essesno, I bought it, read it, was a little surprised, but bravely flipped the switch. I remember they wrote that you don't expect a kolobok for such a test. And here I read:
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It can be difficult to see, I will duplicate it: the crust color is dark, the bread weight is XL, the main program is accelerated.
Still, he replaced the water with whey. Yeast was there
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I turn on program 02 and the process has started.
Kneads

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I remember a thriller movie about kneading dough Vanya 28, where he shoves in a bucket with a metal spatula and helps (do not do anything) with a silicone
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At the end of the batch, we get something like a bun.

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And went to "rise"
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After 1 hour 40 minutes. we have such a "Borodinsky"!

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While writing the report, the questions disappeared. Seems to understand why with the amount of flour in 450 grams. and water 280 ml. it is necessary to expose XL and a dark crust. But why did they recommend an accelerated oven ?!
The bread is slightly burnt on the sides (at the bottom of the heating elements), but it baked well and tastes like Borodinsky. But the spatula remained in the bread. I had to forge-cut.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=169416.0

Dear Guys! A big hello to everyone! It seems that in 2.5 months I got used to my bread maker. Everything works out and there were no punctures. Now I want to swing at Borodino bread. But I have a 2500 model. Who baked, tell me, can it be done? I bought everything: flour and malt and even apple cider vinegar. So I want to please my family!

Although I have a model 2501, I bake rye bread with an ordinary spatula ... .. the program for rye bread lasts 3:30, but it is quite possible to bake it on the "main" ...
Look at Rina great rye bread recipe.. the point is that first the dough is made there, and only then the program is exposed ...
That is, first you can also make a dough, and then set the main mode ...

I baked. And there is a report. I'll try to find. Although I can post pictures.

Vital, did you bake completely from this mixture? I tried to add mixtures, about a quarter of the main mass, the rest is wheat flour of the highest and first grade and rye. I bought a mixture of Borodinsky from Cooking at Home. Nothing happens either.

Vital, did you bake completely from this mixture? I tried to add mixtures, about a quarter of the main mass, the rest is wheat flour of the highest and first grade and rye. I bought a mixture of Borodinsky from Cooking at Home. Nothing happens either.

Completely!
And he inserted the report completely. I forgot how to insert a link to the post and had to arrange dances with tambourines.

Good. And in our land, there is no Lviv yeast.

This I guess .... Rina from Ukraine, for sure, they have. I answered her.

I had to arrange dances with tambourines.

You're doing well.

Although I have a model 2501, I bake rye bread with an ordinary spatula ... ..

Once upon a time, my scapula for rye dough was bent and I was very worried, straightened it, to worsen. But then I stopped using it altogether, on the advice of the members of the forum, and now I don’t remember about it at all and I use the same "normal" spatula, and I don’t even remember where the "comb" is.

Please tell me what size should I expose in model 2501, if the recipe for Bork contains 550g of flour and a size of 900g ??? And yet - where in St. Petersburg to buy rye malt? Preferably in the southern half of the city.

[| Alexandra |]

| Alexandra | They answered about the size, about malt, as well as whole grain and rye flour: recently appeared in the "Lime" chain where there is in the south in Petrodvorets, there is in Lomonosov, the most specialized department in Orange, which is on Savushkina 37 details https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=82.0

Dear and dear !!!! I read everything carefully! I will bake on the main program and according to Rinochka's recipe in a dough way. I will definitely report back later. Good luck to everyone and excellent baking.

I baked it twice today. It didn't work both times. Very disappointed. The cake is very dense, not baked at all. Starting from the middle - completely raw. I was surprised that there is very little liquid in the recipe. Only 50 juice. And wheat-rye with bran rose from one side only. Reduced the amount of yeast. Maybe the wrong yeast. Saf-Levure is probably not suitable for a bread machine. Who uses them? What are the mistakes? Maybe all the same in the recipe for wheat-rye with bran according to recipe 7 you need 430 ml of water?

I baked it twice today. It didn't work both times. Very disappointed. The cake is very dense, not baked at all. Starting from the middle - completely raw. I was surprised that there is very little liquid in the recipe. Only 50 juice. And wheat-rye with bran rose from one side only. Reduced the amount of yeast. Maybe the wrong yeast. Saf-Levure is probably not suitable for a bread machine. Who uses them? What are the mistakes? Maybe all the same in the recipe for wheat-rye with bran according to recipe 7 you need 430 ml of water?

Saf-Levure is not the most suitable yeast for a bread machine. The machine (without dancing) can only bake at Saf-moment and similar yeast or pressed. Saf-levure must first be activated according to the instructions for the yeast.

Dry active yeast "Saf-Levyur" requires mandatory activation. To do this, it is necessary to dissolve the yeast in warm water 35-38C (lower or higher temperatures can lead to a loss of yeast activity) in the ratio: 5 parts of water to 1 part of yeast, evenly distributing the yeast over the surface and letting stand for 10-15 minutes. Mix. After that, you can add cold water and dilute the yeast to the desired density and temperature of the suspension. A yeast suspension with a temperature of 16-20 ° C retains its enzymatic activity for 6-8 hours.

I have no personal experience with this yeast, I never had to use it. But we have a topic dedicated to different yeasts, where the girls discussed a lot of useful things. Yeast - types, use, bookmark, selection
Here's an example -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

It's best to trust your eyes. if the yeast is round, in the form of small balls, it is dry yeast. They need to be activated in water.
If the yeast has a cylindrical shape, like small sticks, this is a fast-acting yeast that is activated in the dough without prior activation. But the yeast manufacturer has the right to recommend activating them in advance. From this, they will only start a stormy life faster)
Bread maker manufacturers do not recommend activating them, since the HP programs are adapted to use active yeast (apparently, to make our life easier, as well as to make it possible to postpone for several hours)

Bread failures are possible for a variety of reasons, including improper use of yeast.Unfortunately, you have chosen not the simplest recipes for mastering, moreover, there are mistakes in both. There was also a mistake in the kulich - there should be 150ml of juice. (I don't remember where I read it, but I corrected it right away in my recipe book about the juice in the kulich. I don't bake these cakes myself). There the dough itself is heavy - a lot of butter, eggs, raisins, nuts, candied fruits - and you have yeast that needs to be activated first. Perhaps this is the reason for your failure.
One-sided bread can be obtained with a small amount of flour, and in the recipe - Bread with bran - a little flour. If you want a uniformly risen bread, then after kneading, you can manually move the bun to the center of the bucket.
Do not be discouraged by failures, keep trying to make friends with the bread maker and you MUST DO IT! Is the simplest white bread normal?

[Nata]

Nata, take verified recipes from the forum, this time. Better are those that have been repeated by other members of the forum.
Second: track the gingerbread man! In addition to questions with yeast (well, try with "wet", please!), You may have just dried flour, for example.

Galina and Irina, thanks for the answers. As for the cake, I guessed that there was not enough liquid. The first white bread turned out, as I already wrote, with a powerful smell of yeast. Can you imagine my state when my husband comes home, and on the table are inedible bread, cakes. But I have a very good yeast dough by hand. First, she always stirred the yeast with water, put the dough for 1 hour. Then she kneaded the dough. Rastoyka. Workout. Proofing again. Bakery products.
The husband even said: “The woman didn’t sweat the bug, she bought a parasya.” In the evenings, I study the forum intensively. Yesterday I found the info that saf-levure needs to be activated. But I have not yet found at what point to lay the activated yeast. Directly, along with all the ingredients? Or at the end of standing? In what order? Or still apply the sponge method. Pizza - 10 minutes, and then the main mode. And somehow I do not find recipes for my HB. Poke me an address. I'm not going to stand up. But the food is also a pity.
Fresh yeast, probably, too, stir with water, and not a whole lump. By analogy with the manual method, I think so. Stir either fresh or saf-levure with warm water, sugar, flour, add to the contents of the bucket. Standing for about an hour and will give time to raise the dough. Or, after all, it is better to put first on the pizza mode for kneading, then switch to the main mode. Where is standing and will give the maturation of the dough. Help!!!

Why do you love saf-levure so much !? Soon two years, as I bake in a bread maker and there were only 2 bummer on my own dope. The yeast was only saf-moment and pressed. And never activated them !!! I just crumbled a bucket to the bottom, covered it with flour (sifted), poured in liquid, added salt, sugar, oil and set the program, and if necessary, the timer for night baking readily at 7:00. And at 99.8% I got this bread:

/]
Good luck to you! Everything will work out for you!

Vitaly, just in the store were when buying saf-levure yeast. So I bought it. Now we need to use them. I'm not used to throwing anything away. Therefore, I am looking for ways to get good bread with them.

1. Is there a lot of yeast left? If not, use them on pizza dough, for example.

2. Set aside the dry yeast and use pressed (for simple bread, the sponge method works very well, even a dough of half flour and water can be left for several hours, the result is excellent) Well, at least for the sake of restoring the opinion of the bread maker!

3. Specifically, there are no recipes for bread maker models! It's like asking for a borscht recipe for an enamel or steel pan. There are proportions for a given size of bread. For bread makers, there can be a selection of the mode, but no more.

4. If you want a good tasty Easter cake, use the recipe from Elena Bo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0, just deal with the yeast first. I think that 10-12 grams pressed for the recipe (for 450 grams of flour) should be fine. Chop directly into the bottom of the bucket.

All clear. It happens. So we activate. I have no experience with this yeast, I have never enjoyed it.I don't want to fool you, but I read somewhere that saf-levure is not for a bread machine. And for pies, they will probably do very well.

7 grams - I wrote this on a small cake size. On the main one (450 grams), 10-12 grams of compressed yeast should be suitable.

They said everything correctly about yeast .. I just looked .. I also have Saf-Levure .. The package says that it is active ... I cooked with it only once ... and I thought why my pastries rise so badly. .. Now I went to specially look ... the label says: dissolve yeast in warm milk (37-38C) and leave for 10 minutes...
So it's definitely a matter of yeast!

Dear bakers, do not tell me the recipes for bread so that the crumb is a little moist, not dry. Better from several types of flour, but not completely rye, I made it successfully, but I can't eat all the time. And then I tried several recipes from the instructions already, on Friday I even made an egg one, it is tasty, but very dry crumb
Now I planned to try it with the addition of corn flour, I don't know what happens

Now I planned to try it with the addition of corn flour, I don't know what happens

Corn flour is just very dry, and will give dryness to the crumb.
Better try to make the bread dough soft (but not liquid), then the crumb will be soft. Wheat bread recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 , see the photo, read the recipes and choose

[Admin]

Admin Thanks for the reference, I will study photos and recipes) If corn dries even more, then which one is better to prefer? Whole grain?

[Admin]

Admin Thanks for the reference, I will study photos and recipes) If corn dries even more, then which one is better to prefer? Whole grain?

First, select baking options with ordinary wheat flour, then read the info about the properties of different flours https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 , about liquid absorption by flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0 and then you will experiment with adding various other flours to wheat.

First, select the options for baking with ordinary wheat flour, then read the information about the properties of different flours and then you will experiment with adding different flours to wheat.

How much useful research you have, thank you for sharing I was just looking at the link and found your recipe - bread on old dough https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=162046.0 , I want such a crumb !!! Only time I always do not have enough and of course there is no old test, how could I create this in HP and with a minimum of time expenditure Tomorrow morning I will torture something))

And tell me, please, do many already have 2502? How is it fundamentally different from 2501? Only in general I am starting to get racked with HP, my head swells, but I decided to follow the principle of least resistance and faith in you, dear ones! I see that the majority of Panasonic, so I decided not to fool my head too much, otherwise I am completely crazy with the choice of speed, reading, studying, comparing, it did not work out the same way there, everyone is different
Also, as far as I understood, the Kenwood 450 is good, right?
I want to make yeast-free bread, rye, and with all sorts of additives, with raisins, seeds, etc.

I have already written about Lviv dry yeast, I will write again. They are better than any SAF and Turkish ones, and contain only yeast, without any additives. And baking on them is not worse than on pressed ones.

And in Moscow, where can you buy these?