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

Clooney won't be good. I have a fisherman, he is also fond of "hand-to-hand" fighting.
A "gallop" is an airfryer. It's just not on the list.
Rina, I'm sorry we're not talking about that.

Why not on the case ?! We are discussing the bread maker: where to put it, the Schaub did not vibrate, is it friends with the PMM. We answer specific questions (on the case, by the way!) As a newcomer. And I didn't know it was a coffee machine. I thought Panasonic released a prefix to his bread maker that would prepare dough for example. It's all on the case! Ato "chatting ..." What the hell ?! It was not enough that I was forced to write posts like: "On your request" Quote: Wit from Yesterday at 20:35 "I inform you that ..." Clooney will not be good. ... "(Poor Clooney - and then a bummer.) This is not a trade union meeting, but live communication! ... She got me out on Monday morning. Wait, I'll put some high-rise photos and post them.

Here is today's bread. Baked on program 01, instead of vegetable olive oil, saf-moment replaced saf-levure. As for me, so sweetish bread, next time I will reduce sugar. Will it not affect the rise?
Also tell me, please, if I dilute wheat flour a little with rye, can I do this? And does the blade need to be changed?

Here is today's bread. Baked on program 01, instead of vegetable olive oil, saf-moment replaced saf-levure. As for me, so sweetish bread, next time I will reduce sugar. Will it not affect the rise?
Also tell me, please, if I dilute wheat flour a little with rye, can I do this? And does the blade need to be changed?

The blade does not need to be changed. Even if you bake wheat-rye bread, you don't have to bother, and if you bake a little rye bread, then there is no point at all.
You can not put sugar in bread at all, nothing will change except taste.
But yeast is better still saf-moment, not levure, look at the topic about yeast, it says a lot about it. On levure, especially breads flavored with other flour or cereal, can be low, as luck would have it with a batch of yeast.

Thanks for the advice. I made two breads for the saf-moment, and this one for the saf-levure. I read about this yeast in the topic of recipes for bread makers. I just had them, I decided to try. To be honest, I didn't understand the difference between today and yesterday, it tastes the same

Thanks for the advice. I made two breads for the saf-moment, and this one for the saf-levure. I read about this yeast in the topic of recipes for bread makers. I just had them, I decided to try. To be honest, I didn't understand the difference between today and yesterday, it tastes the same

There should be no difference to the taste, it appears only when the dough is rising, but it may not, like you, have any effect, because you baked the simplest white bread, it generally turns out without problems if the yeast is not expired. Try it with fresh royal yeast for the first time to guarantee everything will work out too, just remember, one hundred dry-fresh ratio. 1 to 3.

... I got me the same on Monday morning. Wait high-rise pictures and I'll post them.

I asked in local supermarkets, they do not have fresh yeast. Saf-moment and the one for pizza. In any case, I'm very glad, it's somehow completely unusual that I bake bread myself, that is, an oven .. I'm going to the store today, I think what to buy: bread, milk, dachshunds ... Yeah, not bread, and flour

Alena, and me as well. But in stores I can no longer calmly walk past the shelves where everything is for baking. So many things began to appear that before only the devils from where sent and brought. Yesterday I bought Unfermented malt and rye molasses. Tomorrow, perhaps, I'll see it.

I also bought rye flour today, but I won't bake tomorrow, we would have finished this bread, my mother laughs: "Did you bake bread again?" Stove for three days, and baked three loaves

Alena, your third bread is already just a handsome man! Congratulations!

Alena, your third bread is already just a handsome man! Congratulations!

Thanks, I liked it too

Alena, the crust color depends on sugar. This is what the instructions say. I always add rye flour at the rate of 1: 3.
You have a handsome bread! Congratulations!

I bought wheat fiber with wheat germ. And I don't know where to add it. In general, I read that in rye it seems to be for raising the dough. Prompt or poke where to look. Or instead of agram or instead of panifarin?

Fiber is not gluten. I think its instead of bran.

So I have bran and rye and oat. There is also apple fiber in the store. Is it worth buying?

I read somewhere that nuts and seeds can scratch the bucket and they need to be soaked. How do you put them in the dispenser, will they stick? And should they be crushed and how?

And I only use Saf-Levure. They raise the bread perfectly, one teaspoon is enough for 400 grams. flour. In the French mode of the same 400 gr. it turns out a tall bread. This yeast has never let me down. Moreover, they must first be revived in water and it is immediately clear whether they are active or not. So ... taste and color ...

And I did not revive them, although it says on the packaging. Poured into the dispenser and truncated)

And I think you still need to activate them before baking. Look, they liven up for 10 minutes, then alignment for 30 minutes, then after 5 minutes the dispenser is triggered, a total of 45 minutes time difference. Yeast is already working at this time. This other yeast is mixed with flour, and Saf-Levure must be activated. The bread is always fluffy, spongy, lightweight.

So I have bran and rye and oat. There is also apple fiber in the store. Is it worth buying?

This is the first time I've heard about this. What do they not think up!

I read somewhere that nuts and seeds can scratch the bucket and they need to be soaked. How do you put them in the dispenser, will they stick? And should they be crushed and how?

I have used the dispenser two and a half times. I already wrote here - he opens something for me whenever he pleases.
About the scratches on the bottom. Yes, I got circular scratches on the bottom almost immediately. I didn't even notice why. But! For two years of operation (here, damn it, I forgot to congratulate my stove in October) they are no more. And why not just pour ...

Marina, do you need to soak or not? I'm afraid. Tonight I even had a dream that I interfered with something with an iron spoon and scratched a bucket and a spatula Wo, damn it, suspicious

Alena, I don't even know how to advise. I don't soak. It seems to me that nuts, etc., will be soaked by the moisture of the dough anyway, and if you soak it too, no matter how taste is damaged.

Finally I understood what it means: "smells like yeast." The bread lay in the bag for a long time, I take it out and smell it, the smell is quite strong.
Girls, boys, if the flour "suffocated" - throw it away?

Finally wrote from where!
Alena, what does it mean suffocated? As I began to bake bread (it was five years old on Sunday), flour is one of the most demanded products.

It smells bad.

Then to the birds.

it is better not to use tasteless products, just for the sake of their own safety.

It smells bad.

How to determine the quality of flour and grain https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100306.0

Thanks to all. And then she has been standing for the fourth day, I look at her, my hands itch to throw out.

Hello everyone! For almost a month now, I have my Panasochka! People, how did I live without her before? What a miracle, what a stove!
I bake every day, mostly at night. Because, if you put it in the morning, then by the evening everything disappears somewhere. Willpower is completely absent in the house.As soon as it beeps that it's time to take it out, the whole family is already in the kitchen with a knife in hand, and a lukewarm crust should be taken out.
Bought 2502 because of the design, yeah. Somehow historically, all the appliances in the kitchen, from the stove to the kettle, are ala metallic. I'm happy.
I came across a quiet one. When mixing, you can hear it, if only you are standing next to it. Purrs softly. The dispensary, of course, can be heard, but again, if you are in the kitchen. If in the room, even during the day, even at night, not a single dog reacts (and I have three of them).
But the rye regime, then yes, while it turned out to be superfluous to us. I perfectly bake my favorite Darnitsky and Krestyansky, according to the recipes of members of the forum, on the basic and dietary. Recipes from the instructions ... Well, this is to practice. Somehow they didn't really take root. But to all the members of the forum for the proven recipes, HUGE thanks! I look for interesting ones for myself and try them. I act clearly according to the recipe, not a step to the side, and my honey has never let me down.
And now the question is before me. What to do for the New Year, for the arrival of guests? The oven itself, and this is how fast you need to bake !? Or buy the guests in the store? And I really don't want to go back to the store vapiant

Zhenya. I once had a similar question. Only because they did not have time to eat, the stove was large. So the gurus were advised to freeze, and then into the micra.

Marina. with preparation for the new year, you still need to find a place in the freezer

[EvgeniyaF]

EvgeniyaF Only a dispensary and a dispensary is a semi-clinic

[EvgeniyaF]

EvgeniyaF Only a dispensary and a dispensary is a semi-clinic

This is a tablet, I also, I remember, was cursing, just do not look, so he will write his own.

Exactly. I just wanted to write about the place in the freezer, as they beat me to it.
And my home ones, so loved their bread, fresh, tasty, warm, that they even bought an expensive Japanese ceramic knife for bread. This, that would be warm to cut, and you mean willpower ...

I'm sorry. The tablet is harmful. I try to check it, but as I look later, it becomes so embarrassing that I wrote it.

[EvgeniyaF]

EvgeniyaF On holidays we sometimes bake 2 breads in a row, enough, especially since there is other food not to feed the guests with bread

do not feed the guests with bread

But what if? People will come to them, try some bread and say: we don’t want caviar, let’s eat champagne with a hump!

[EvgeniyaF]

EvgeniyaF On holidays we sometimes bake 2 breads in a row, enough, especially since there is other food not to feed the guests with bread

Two loaves in a row - more than 8 hours must be spent. I think that you can add a couple of breads for an accelerated 2-hour baking to the main recipes. I did not notice much difference with program 01.

[Wit]

Wit It is put once a night on the timer, the second in the morning, as you make your eyes to the guests, it will just have time to mature.

But what if? People will come to them, try some bread and say: we don’t want caviar, let’s eat champagne with a hump!

And I smeared Olivier on the humpback, mmmm

And the caviar is still on top.

[MarinaStoRm]

And the caviar is still on top.

Her, Manechka! Caviar separately. First, butter for a crust, then caviar ... when it's New Year there ...
I decoded your nickname! I read all the time like MarinaStoRm... The character is suitable. Only a fisherman like yours can handle it. And now I saw: marinastATOLOGIST. She herself wrote how you like to tear your teeth.

[EvgeniyaF]

EvgeniyaF Only a dispensary and a dispensary is a semi-clinic

She named him correctly, otherwise they don't like him so much here.

[MarinaStoRm]

I read all the time like MarinaStoRm.

And I read storm all the time. Better stomp (stomp), then it will be funnier

Pliz, poke a reference at me on how to recalculate the volume for a larger one. I saw it somewhere, but I can't find it

Pliz, poke a reference at me on how to recalculate the volume for a larger one. I saw it somewhere, but I can't find it

Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

Pliz, poke a reference at me on how to recalculate the volume for a larger one. I saw it somewhere, but I can't find it

Divide the required amount of flour by the one specified in the recipe and you get the coefficient by which you multiply all the ingredients from the recipe. Something like this, if it's clear. You can count down the same way, that is, reduce the weight of the bread.