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

Those who do not have a dispenser (because they don’t need it! Mad) quote scared

what for?
About this and speech

those who have stoves without a dispenser scare

I won't drink beer with you. No mutual understanding I'm pretty smart, but understand what you wrote ...

Oh, well, in vain I wrote about the dispensary DO NOT swear, please. Every model is good. Each of them has chosen his son and she is happy. The main thing is that the bread is tasty, the rest is not important.

Oh, well, in vain I wrote about the dispensary DO NOT swear, please. Every model is good. Each of them has chosen his son and she is happy. The main thing is that the bread is tasty, the rest is not important.

Hello dear residents of the forum.) With the help of your forum, I decided with my assistant (which is insanely happy) 3 years ago and bought the Panasonic SD 255 when they were not available and a week later I learned that a new model, the Panasonic SD 257, was released, I was even a little disappointed. But after reading their difference, I realized that the difference is not so great. Until today, I am a regular guest wandering in recipes) I am looking for recipes based on the availability of products in the refrigerator, and not vice versa))))))
Today I leaf through the Forum again, looking for a model of a stove for my mother. At first I looked and read simple models, but everything turned to the fact that all the same Panasonic is still the main fellow among all !!!))) So I saw new models and now I don't know which way it will be determined. Tell the experts. It is possible to purchase a Panasonic SD 257 or Panasonic SD 2500 or Panasonic SD 2501 model. I would be grateful for your advice!
PS I saw that the new ones have some problems, and therefore I doubt

[verchik]

verchik, if you have been using HP Panasonic for three years, then surely you know you or your mother need a dispenser personally? Do you need Rye Mode? Here, in fact, is the whole choice for the model. Everything else is as lucky. If you choose between 257 or 2501, then look at the dimensions of the HP. For some, this is not important, but personally I chose my HP solely due to the fact that it is almost square and takes up less space on the table. So it neatly fit into the ruler with a microwave and a cartoon. Then there were no new models yet, and I did not even suspect about the charms and reliability of Panasonic.

: girl_sad: all these models seem to have a dispensary. I don’t know about rye, but which one is not? I noticed that the new models have fruit in syrup. And everything else is identity. And it doesn't matter in form)

: girl_sad: all these models seem to have a dispensary. I don’t know about rye, but which one is not? I noticed that the new models have fruit in syrup. And everything else is identity. And it doesn't matter in form)

No, the models 2500 and 2501 differ precisely in the absence of the Rye program (there are no scoops for rye either) and there is no dispenser for automatic raisin additions. In 2500, the addition of ingredients is done manually by a sound signal.

I chose the newest model according to the principle. I'm glad I was not mistaken (although people had problems, so I was just lucky), I'm very happy with the stove. I didn't make fruit in syrup, I think this function is unlikely to be in demand for me. Dispensers are very handy when you are pressed for time.

looking after a model of a stove for mom.

For my mom, I would choose the best: girl_cleanglasses: IMHO

Oh, dear comrades, I ask for advice. I made the first bread from flour that I had at home. And yesterday I went to the store for overstock. As I looked, my eyes went up to my forehead.What flour there is not there! We have such a farm shop, specific, so there ... companies are different, from wheat to lentil flour, even cedar flour, and whole grain, and some kind of peeled, and spelled ... all kinds of bran, malt ...
So I ask for advice, a beginner, without a year - a week, which, where is better to start? I understand that there will be failures, but I want to minimize them. I cannot throw away the bread. My mother, grandmother, aunts survived the Leningrad blockade and brought up our attitude to bread accordingly.
Tell a newbie!

Table of contents of the section "Ingredients for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 including about different flour.

Come in - it will come in handy

Everyday bread I bake almost always 50% whole grain wheat, we do not eat white. On weekends, depending on the mood, I try different recipes, I look at the forum, as there were no punctures. How can I advise here, everyone has their own taste.
And what kind of store, write in a personal, please.

Oh, dear comrades, I ask for advice. I made the first bread from flour that I had at home. And yesterday I went to the store for overstock. As I looked, my eyes went up to my forehead. What flour there is not there!

While a complete beginner, buy ordinary wheat flour of the highest grade on which it is written - baking. But this is only for the beginning, while you master the bread maker. And then you must definitely start to understand the types and varieties of flour, and choose the best option for yourself.

You can find a lot here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=82.0

Thanks everyone for the answers. Let's start with the simpler one. But you really want something UH!

Everyday bread I bake almost always 50% whole grain wheat, we do not eat white. On weekends, depending on the mood, I try different recipes, I look at the forum, as there were no punctures. How can I advise, everyone has their own taste.
And what kind of store, write in a personal, please.

For those in the tank ... 50% whole grain and 50% regular? I am also not very white bread, so I'm looking for recipes for a more gray bread

I wrote in a personal

Thanks everyone for the answers. Let's start with the simpler one. But you really want something UH!

b
And then it will be like everyone else, at least 10 varieties of flour

To get started, try the recipes from the instructions, page 21 Diet, dietary with raisins (replaced with dried cranberries) Bread made from several types of flour; I take CZ and replaced the flakes with wheat 1 grade + a spoonful of bran. page 22 Bread with olives, well, very tasty (I took dried olives) Today they are baking for a visit

We have such a farm shop, specific, so there ... companies are different, from wheat to lentil flour, even cedar flour, and whole grain, and some kind of peeled, and spelled ... all kinds of bran, malt ...

Please write in the subject https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=241.1520
what kind of shop, I think all Petersburgers will be interested only if they have a website, indicate the link is not active

what kind of shop, I think all Petersburgers will be interested only if they have a website, indicate the link is not active

I join!

I wrote. Thanks for the reference, I am still not very familiar with the forum. I would be glad if the address is useful to someone.

I wrote. Thanks for the reference, I am still not very familiar with the forum. I would be glad if the address is useful to someone.

Where is the address?

URL by reference
Maurice Torez Ave., house 82. from metro Pl. Courage bus 123, 86, 223, 322, trolleybus 13 to the stop. Gdansk

And where is the reference?

I meant a reference to the topic that I was given above. that's in that topic and wrote
the store does not have a website. There's just a separate gastronomic department, that's where everything is sold. True, there are no wholesale packages, factory packing, standard

On my program 01, the first batch always ended at 3:08, and today the first time at 3:10. This is what the stove wanted for the first time and changed the program, or are such deviations permissible? Or is something slowly starting to get lost? I really would not like ...

On my program 01, the first batch always ended at 3:08, and today the first time at 3:10. This is what the stove wanted for the first time and changed the program, or are such deviations permissible? Or is something slowly starting to get lost? I really would not like ...

Shit! and I always have it at 3:00. Only in the heat 2:45 - 2:30.

Shit! and I always have it at 3:00. Only in the heat 2:45 - 2:30.

Marisha, don't you confuse? The beginning of the batch and its end! And it is still not clear why you have kneading before in the heat? in theory, it should be the other way around - the kneading starts earlier in the cold, in order to increase the time for proving.

Marisha, don't you confuse? The beginning of the batch and its end! And it is still not clear why you have kneading before in the heat? in theory, it should be the other way around - the kneading starts earlier in the cold, in order to increase the time for proving.

Gal, no, I don't seem to mix it up. I turn on the timer at 4:00, equalization for half an hour, kneading for half an hour. If only Masha means a short pause before "throwing" the ingredients?
And the time of proofing in the heat, just, was reduced. But this summer happened to me for the first time.
Or am I dull and misunderstood something?

[Marina]

Marina, I also have: only 4 hours, then 30 minutes. - leveling, and always, then the 1st batch - 22 minutes, then rest - 3 minutes, then the kneading 6 minutes. and so on. But today the first time the batch was 20 minutes. I even have a table in the kitchen closet for a long time and nothing has changed yet. So I thought: did she go wrong today, does it happen, or has there been some kind of failure in the program?

Well, that means I understood correctly about the "raisin" pause. It is still there, with or without raisins. Only, Mash, shoot me, I don’t remember what time it starts and ends. It seems, yes, as you said. As always you had.

Program 01, that is, the first, without raisins and there is no "raisin pause". This is program 03 with raisins.

Masha, I thought so too. The dispenser just does not open on 01. And the course of the process is one to one. I checked it specially.

in theory, it should be the other way around - the kneading starts earlier in the cold, in order to increase the time for proving.

And at me at any time of the year the temperature equalization is the same for a certain program (for 01-30 minutes, for 07-45 minutes, etc.) and never changes.

Masha, I thought so too. The dispenser just does not open on 01. And the course of the process is one to one. I checked it specially.

I realized. Tomorrow I'll put the bread on program 01 again and see what happens. Maybe it happens to everyone ... but I noticed it for the first time.

Sorry to interrupt. Good evening . Right now I'm baking on 01 prog and I have the following algorithm-4-3.30 leveling 3.30-3.16 the first time 3.05-3.00 the second batch and we go up to 2.00 on the rise. I have a stove 2502 euros

It means that everything is different for everyone. Here, somehow, the table was exposed (operations, time on the display, etc.), so everything exactly coincides with it.

But the bread is super all the same. I really love milk with a rich taste.

And at me at any time of the year the temperature equalization is the same for a certain program (for 01-30 minutes, for 07-45 minutes, etc.) and never changes. I realized. Tomorrow I'll put the bread on program 01 again and see what happens. Maybe it happens to everyone ... but I noticed it for the first time.

There are still differences in our stoves. In my 255th, the beginning of the batch varies - either the batch starts when it's 3-35 (if it's cold), or exactly at 3-00 (if it's warm). This is on the main program. I can "cheat" my stove if I doubt yeast or flour. That is, I stuff something from the freezer into the HP (if the kitchen is warm) and then it will start kneading at 3-35. That is, the proving time will increase and the heating element will immediately turn on a small heating. Interesting ... If in your HP the batch ALWAYS starts at 3-30, then it is not "cheat"? Can I increase the proofing time only with a fork?

I didn’t try to cheat. On Elena's advice, a couple of minutes before the start of baking, I watch the degree of ascent and usually add 20 minutes by unplugging the stove from the outlet. In my opinion, this is a win-win option, since we already see the bun just before baking and we can assess its condition whether it needs an additional rise or not. Cheating the oven at the very beginning of the process, we do not know how the dough ingredients will behave and what we will get by the beginning of baking. But that's just my opinion.

There are still differences in our stoves. In my 255th, the beginning of the batch varies - either the batch starts when it's 3-35 (if it's cold), or exactly at 3-00 (if it's warm). This is on the main program. I can "cheat" my stove if I doubt yeast or flour. That is, I stuff something from the freezer into the HP (if the kitchen is warm) and then it will start kneading at 3-35. That is, the proving time will increase and the heating element will immediately turn on a small heating. Interesting ... If in your HP the batch ALWAYS starts at 3-30, then it is not "cheat"? Can I increase the proofing time only with a fork?

It turns out that yes. A couple of times, however, after such a "lengthening" I baked bread on the "Pastry".

If in your HP the batch ALWAYS starts at 3-30, then you can't "cheat" it? Can I increase the proofing time only with a fork?

You probably can't fool mine. I baked in the heat and in the cold in winter - everything is the same for her by the clock. I increase the proofing time myself, if necessary. I turn off the plug from the mains for a few minutes, and then turn it on and the program continues.

It turns out that yes. A couple of times, however, after such a "lengthening" I baked bread on the "Pastry".

When adding time, the main thing is not to oversleep and turn on the stove on time.

You probably can't fool mine. I baked in the heat and in the cold in winter - everything is the same for her by the clock. I increase the proofing time myself, if necessary. I turn off the plug from the mains for a few minutes, and then turn it on and the program continues. When adding time, the main thing is not to oversleep and turn on the stove on time.

I always "turn on" -turn on the kitchen timer (a very convenient model that "magnetizes" to the refrigerator) As I squeak and turn on the electricity, I never missed it.

Good evening to everyone on the forum. Who can tell you their own experience on the use of farm or homemade milk when baking bread? Homemade with us of unknown fat content, but farmer's 4 proprents. The milk sold in the store is 2.4-2.5 percent but there is a lot of doubt about freshness and preservatives. If you use farm milk, then how to reduce its fat content to the store level. I tried to bake it on undiluted, but it can be seen very greasy and the loaf did not last half a day. I ask for an answer. I did not find anything concrete in GUGL only a warning that the problem cannot be solved simply by diluting with water.
.

I tried to bake it on undiluted, but it can be seen very greasy and the loaf did not last half a day.

How many times have I baked in fat milk and never had punctures. Only on white flour, of course. How the cake turns out.

I had a sad experience with market milk, so I was afraid to take farm milk 4%. What milk fat did you use?

I tried to bake it on undiluted, but it can be seen very greasy and the loaf did not last half a day. I ask for an answer. I did not find anything specific in GUGL only

Most likely the problem is different. Butter is added to the dough, and this is always a much higher fat content than milk. Check yeast, flour, recipe ... mains voltage ...

Agree if I, for example, bake milk on 1 program, add 25 grams of butter and 350 grams of milk with a fat content of 2.4%, then this is slightly different than the same 25 grams. butter and 350 grams of milk but already 4% fat. Or am I wrong?

IMHO. I think that these percentage differences do not make the weather.

Okay, I'll try to bake milk on farm's undiluted milk. Possible losses at your expense ((((((((((((