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

[Elena65]

By the way, about the size, Elena65, Lena, I will have to count your bread for less. Again, too much for us.

[Elena65]

By the way, about the size, Elena65, Lena, I will have to count your bread for less. Again, too much for us.

If you're not sorry, share the results of the recalculation, pzhalsta

[Wit]

If you're not sorry, share the results of the recalculation, pzhalsta

Witmaybe I'm lying, but I'm doing this: the initial amount of flour (for example, Darnitsky from Lena) is 100% (475g), I need 400g, that is, 84% of 475g. And I take all the components at a rate of 84% of the original.
Something like that.

Congratulations on a wonderful purchase! Everyone will be happy to help you with advice if you need it. Successful and tasty bread for you!

Thank you!

[Wit]

Witmaybe I'm lying, but I'm doing this: the initial amount of flour (for example, Darnitsky from Lena) is 100% (475g), I need 400g, that is, 84% of 475g. And I take all the components at a rate of 84% of the original.
Something like that.

Aaa, I screwed up ... there will be no freebies Lan, Marinochka, buttons in the calculator are trained to poke. Seems like Rina said that the amount of water is not at all equal to the same amount of milk. And which button to poke in this case?

And which button to poke in this case?

Brain-experienced. We'll have to control the bun when changing the number of ingredients.

Brain-experienced. We'll have to control the bun when changing the number of ingredients.

Hmm ... from the amount of ingredients, we smoothly switched to brain buttons.

Hmm ... from the amount of ingredients, we smoothly switched to brain buttons.

[Elena65]

By the way, about the size, Elena65, Lena, I will have to count your bread for less. Again, too much for us.

I agree, I wanted to, but have not yet, I have a lot of "willing" to take the half. As a result, I bake often. When I wanted to reduce it, I realized that there are such things as an egg - how can you reduce it, throw it whole, it will turn out to be Egg, if you do not throw it - ordinary milk. By yeast, if you look at the instructions there and for 400 gr. and 500 gr. in table 1 tsp. only 600 gr. 1.5 tsp. That is, if you reduce flour from 500 to 400, the yeast does not change. With the rest, I think the calculator will calculate correctly. But the difference between water and milk here would trust the advice of Admin, would calculate the quantity and then would not add a little, already at the first batch, the result is visible, and there are 2 more batch to fix.
For example, for comparison, my kolobok after the first batch (we do not pay attention to raisins)

I agree, I wanted to, but have not yet, I have a lot of "willing" to take the half. As a result, I bake often. When I wanted to reduce, I realized that there are such things as an egg - how do you reduce it, throw it whole, it will turn out to be Egg, if you do not throw it - an ordinary milk one. By yeast, if you look at the instructions there and for 400 gr. and 500 gr. in table 1 tsp. only 600 gr. 1.5 tsp. That is, if you reduce flour from 500 to 400, the yeast does not change. With the rest, I think the calculator will calculate correctly. But the difference between water and milk here would trust the advice of Admin, would calculate the quantity and then would not add a little, already at the first batch, the result is visible, and there are 2 more batch to fix.

They also snatch half from me. Already tired of carrying. As for the egg, they are also different: 0, I, II. Quail again ... (Eagle ostrich, finally. For the most discerning.)

They also snatch half from me. Already tired of carrying. As for the egg, they are also different: 0, I, II. Quail again ... (Eagle ostrich, finally. For the most discerning.)

I agree in size, only one thing, to run around the store and look for small ones (and they are so "pale" and not appetizing). We have no such choice, now I have 40 pieces. home, now there are small ones. In short, for me personally, it is easier to pour in a beaten egg by weight (now I understand why in the book, in several recipes, next to the quantity they write the weight in grams) and throw out the rest.

I read that in Finland eggs are sold by weight, and not by ten with this garbage 0, 1, 2, extra. You open the container with "1",: oa there uuutyuyu - the same as "2". Oh they are making a fool of our brother, oh they are making a fool!

Brain-experienced. We'll have to control the bun when changing the number of ingredients.

Bravo!

In short, for me personally, it is easier to pour in a beaten egg by weight (now I understand why in the book, in several recipes, next to the quantity they write the weight in grams) and throw out the rest.

Why throw it out? Leave the next day. And on a shaving brush of bread ...

And also ... why try to repeat the bread "exactly the same"? After all, bread dough is good because it is democratic enough - it forgives many liberties. And never and never will you get exactly the same bread. Simply due to the fact that the products will be different, and with such small volumes (one loaf), these differences will manifest themselves (at bakeries and bakeries, these differences are leveled out due to the large mass and control of any quality indicators of raw materials there). The weather in the kitchen and the hostess's mood also affect the quality and taste of the bread - it has been checked many times.

Bravo!
Indeed, bread dough is good because it is democratic enough - it forgives many liberties.

Uh-huh ... The day before yesterday also checked

There was still no such thing. Somewhere I messed up ... I put the middle crust, as in the recipe. I am to blame myself, I had to watch the kolobok. It tastes salty. Salt was like in the recipe 2 tsp.

I'll give you the details of the bookmark tomorrow.

and where are the details of the bookmark. And what kind of bread is this - creamy from page 6? So there is 1 tsp salt.

And this is not really bread dough. Rather rich. And it is no longer so democratic.

I agree, the weather in the kitchen for some reason changes by itself, I bake my daughter Darnitsky, she takes it and goes home, I immediately get myself a bookmark (from the same products) and the bread is different. Creamy also changes - constantly the roof turns out different, then even, smooth, then "undermined" from the sides. It "bothers" a little more, I would like to be ideal, but I'm learning to pay less attention to "beauty". The main thing is delicious. You will have to periodically remind yourself what kind of bread you now eat when buying a store. Pigeons constantly look into the window, I used to feed them with store-bought bread, but now there is nothing.

if you start the next bread immediately, the oven is usually a little warmer than from scratch. The time of day is different, the phase of the moon is already changing (almost a joke). In bakeries, the climate does not change like that - the ovens are constantly heated there.

Ira, I don’t like shaving brush and sprinkling (except for Easter cakes, the more the better there), the only thing you don’t know is to sprinkle bran as they do, before baking or after ???

if you start the next bread immediately, the oven is usually a little warmer than from scratch. The time of day is different, the phase of the moon is already changing (almost a joke). In bakeries, the climate does not change like that - the ovens are constantly heated there.

Yes, there was such an assumption, the stove is already warm. And the kitchen warms up during work.

Now I remembered, in the old days, a woman in "critical days" was not allowed to bake bread, so think, maybe there is some kind of "energetic" meaning, and not just religious zaboons. I always put the paska with a candle and a good mood. Mine know if mom is in the kitchen "with dough", in the kitchen "Ni-Ni ...." (neither enter, nor take, nor climb, nor bother, etc. .....)

I never smeared anything from bread (only pies). You can try to moisten with water before sprinkling (shortly before baking), you can grease with paste (brew a little flour or starch), shake the same protein or a little egg with water.

I will try to start with some water and before baking, and then as they say at work ... "Google to help you"

I tried to keep sesame seeds on some water - it didn't work. But if you smear it with an egg, it's fine.

can someone come in handy for me Panas 2501

do not kick if there is already such infa in the topic I will not master everything to read
if anyone has any amendments, write, could have missed something

Thank Nokki 🔗

[Nokki]

Nokki , my huge merci! She herself was looking for such a sign.

Nokki, thanks. Have you already tried all the recipes !!!!!!! And I only recorded modes 1 and 3. Only I have 1 batch ends at 3.15 (first program) and 3.14 (second) And I can add from my observations that the pattern of movements of the scapula in these modes is different, probably this is due to additives. Thanks again for the information, a very useful plate for such "smart" ones like me. (It is only interesting why the manufacturer himself did not post such a table, but the unsubscribe time of the rise includes the time of mixing - that is, the initiative is punishable.

I tried to keep sesame seeds on some water - it didn't work. But if you smear it with an egg, it's fine.

What, crumbles when you cut? I don’t like an egg, I’ll try it on a "chatterbox", or for a start ... "powder with rye flour." These are plans for before, while it is necessary to master foreign bread (Italian, French). Japanese have already been mastered. Just wondering what kind of bread these "foreigners" eat. I would like to taste cheese and corn flour as a supplement. Any impressions of those?

What, crumbles when you cut? I don’t like an egg, I’ll try it on a "chatterbox", or for a start ... "powder with rye flour." These are plans for before, while it is necessary to master foreign bread (Italian, French). Japanese have already been mastered. Just wondering what kind of bread these "foreigners" eat. I would like to taste cheese and corn flour as a supplement. Any impressions of those?

I cooked cheese and there is more than one recipe. I liked it, I love everything cheesy, but my husband didn't ... Corn once, I didn't like it .. the crust turned out to be very hard. Although, as they say, the taste and color ... Try it, maybe your recipe will turn out delicious ...

Do you have a favorite cheese recipe?

And I have Viennese bread is already being baked. I also baked cheese bread a couple of times, but for a long time, somewhere in the spring, I took a recipe from the forum here... There is also from Mistletoe... See if it comes in handy.

And I have Viennese bread is already being baked. I also baked cheese bread a couple of times, but for a long time, somewhere in the spring, I took a recipe from the forum here... There is also from Mistletoe... See if it comes in handy.

Judging that they were baked like that in the spring, the bread did not fall into the category of favorites, well, I will try it anyway, it tastes like color ....... Suddenly I will like it .... Wheat-rye baked second in the ratio 350/120 without malt him to the category "Gray". Not hooked. I jumped over to whole grain and started experimenting with it. Viennese first try or already beloved?

[cheesy]

A cheesy Do you have a favorite recipe?

Of course have..
yeast-1.5h. l.,
flour-450g.,
salt-1 tsp l,
sugar-1 tbsp. l.,
soft cheese (I took the President) -200 gr,
butter-50 gr,
egg-1 pc,
serum-180 ml.

The taste is rich and cheesy .. Sometimes you can bake ..

Of course have..

yeast-1.5h. l., flour-450g., salt-1h. l, sugar-1 tbsp. l ,. soft cheese (I took the President) -200 gr, butter-50 gr, egg-1 pc, whey-180 ml

... The taste is rich and cheesy .. Sometimes you can bake ..

: girl_love: Thank you. Well, here's one recipe, we are waiting for Maria's assessment, I looked at both recipes, Mistletoe is somehow more beautiful in the photo. And the reviews are the same number of pages.

Judging that they were baked like that in the spring, the bread did not fall into the category of favorites, well, I will try it anyway, it tastes and color ....... Suddenly I will like it .... Wheat-rye baked second in a ratio of 350/120 without malt, I took it him to the category "Gray". Not hooked. I jumped over to whole grain and started experimenting with it. Viennese first try or already beloved?

No, the bread is good, but we eat rye and wheat more often, and wheat less often, much less. But still we try sometimes - different. After all, there are so many recipes and so you want to try everything, enjoy yourself. And we love rye and wheat with malt, caraway seeds, coriander. It's not the first time I've baked a Viennese, very good bread. Yes, we also like Zavarnaya from the book which. We also sometimes eat different buns, but we try less often and little.

Got it, we will try Viennese, add to bookmarks.(as the list grows) One way to get there quickly is to ask for directions. What I am doing. Thank you .

can anyone come in handy

Nokki, thank you.

Here is my Viennese, small, in terms of 300 grams of flour (wheat + rye):
🔗

looked at both recipes, the mistletoe is somehow more beautiful in the photo. And the reviews are the same number of pages.

I also first look at the reviews, and then I bake, and mostly those with a lot of good reviews. But I remember the bread was successful, beautiful and pronounced cheesy taste. We didn't keep it for a long time, we ate it quickly, so I can't say what it will be like in 3-4 days. So you can try both.

Maria bread you have turned out to be such a wonderful, even, in general, handsome.

Nokki, thanks. Have you already tried all the recipes !!!!!!! And I only recorded modes 1 and 3. Only I have 1 batch ends at 3.15 (first program) and 3.14 (second) And I can add from my observations that the pattern of movements of the scapula in these modes is different, probably this is due to additives. Thanks again for the information, a very useful plate for such "smart" ones like me. (It is only interesting why the manufacturer himself did not post such a table, but the unsubscribe time of the rise includes the time of mixing - that is, the initiative is punishable.

thanks, I'll check the first program one more time
well, while with the child most of the house, I just turn on the program in vain and listen to what I'm doing
but I began to study because I do it with sourdough and not with yeast and the standard program of the last proofing is not enough, the bread turns out to be too dense and low and it blows the roof, so I climbed to find out from which program the longest proofing, so either I use the French program or generally only program without baking, leave to rise longer and bake separately
I'm also wondering why the manufacturer so freely gives infu plus or minus a kilometer
and for some reason, the proofing time has never varied for me, which depends on the external temperature, I already began to doubt whether the stove can measure the temperature itself? I have been using the stove for a year now

I had five times, it stood for an hour.

Maria bread you have turned out to be such a wonderful, even, in general, handsome.

Thank you, Irina for evaluating the bread. By the way, I bake this Viennese using Rye and pressed yeast. The dough rises well and the bread is baked.

I'll try it somehow. I also bake bread using pressed yeast, I like it very much.

about the sign - very good. There is only one BUT. The fact is that in Panasonic the "temperature equalization" time (the same delay before the start of mixing) on ​​the main program in previous models had two or three durations, depending on the temperature inside the stove. I think the same state of affairs is in the new models. And in other modes, the alignment can also last for different times. In such cases, transactions will shift.

thanks, I'll check the first program one more time
well, while with the child most of the house, I just turn on the program in vain and listen to what I'm doing
But I started to study because I do it with sourdough and not with yeast and the standard program of the last proofing is not enough, the bread turns out to be too dense and low and it blows the roof, so I climbed to find out from which program the longest proofing, so either I use the French program or generally only program without baking, leave to rise longer and bake separately
I'm also wondering why the manufacturer so freely gives infu plus or minus a kilometer
and for some reason I never varied the proofing time, which depends on the external temperature, I already began to doubt whether the stove can measure the temperature itself? I have been using the stove for a year now

I only had the first launch 60 minutes. and then all for 30 minutes. Although I always heat milk and the flour is stored in the kitchen.But here I pay tribute to the manufacturer - it means that it is necessary, maybe, in addition to equalizing the temperatures, something else happens, for example, salt, sugar, etc. dissolve. And if I am not satisfied with the rise, I disconnect the stove from the network (for 30 minutes), and then I turn on and end the cycle (the program is not reset).

Thank you, Irina for evaluating the bread. By the way, I bake this Viennese using Rye and pressed yeast. The dough rises well and the bread is baked.

Oh, hint - Rye mode, otherwise the recipe is not specified.

And I'm afraid of something for 30 minutes. Once, instead of a multicooker at the bread machine, I pulled the plug out of the socket and only noticed it after 10 minutes. I got scared, put the plug back, though the program went on.

Here is my Viennese, small, in terms of 300 grams of flour (wheat + rye):

Marina and you can cut the Viennese, now I decide what to put, cheese or Viennese.

And I'm afraid of something for 30 minutes. Once, instead of a multicooker at the bread machine, I pulled the plug out of the socket and only noticed it after 10 minutes. I got scared, put the plug back, though the program went on.

Try it before baking, when you need it, to be precise, set the timer for 30 minutes. , and turned on somewhere at 28 minutes. If you reset, just turn on the baking as much as you need according to the mode.

Need to try.