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

And you look at the nearest market, there is always.

Well, in the market you can find such aooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooousable size of the market ...

[Lagri]

People, teach me how to make more avku. That's how u Lagri ... It turned out very small for me, even Santa Claus is hard to see.

And you look at the nearest market, there is always.

I bought it at the market, where in one place the grannies sell both whole "bricks" and already cut "slices" ...

Dear forum users, I ask for help: I ​​bought "raw" yeast, I want to try to bake bread with it, but I don’t know how much to put in per 1 teaspoon of dry yeast on a loaf of size M and how, first dissolve in water and add to the rest of the ingredients ?

Read here. Admin is our specialist. He applied himself:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

This is your answer:
"... Bulk yeast - 1 teaspoon equals 4 grams
Fresh pressed yeast (wet) based on 2 grams per 100 grams of flour..."
For size M, I use 8g.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0 The link is very useful. I recommend not to lose (bookmark).
Good luck!

I bought it at the market, where in one place the grannies sell both whole "bricks" and already cut "slices" ...

And you would ask her HOW she cut them and touched them with her hands.

For size M, I use 8g.

Well, you give it, Kotya Red! I even put no more than 5 grams in Rinin "50 to 50", otherwise it smells like yeast.

Well, you give it, Kotya Red! I even put no more than 5 grams in Rinin "50 to 50", otherwise it smells like yeast.

Nope! Size M is 400g. flour. Admin writes 2gr. for 100g. flour. Convert grams to mol / liter or just multiply 2x4 (by 100) = Not very difficult?
AND NO YEAST ODOR
Something like this, Marinochka.
Oopankii! You're a redhead too!

Oopankii! You're a redhead too!

Well, actually, yes ...
But with yeast, Vital, I suggest trying to reduce it. I also did "from the book" before. And then Tanya-Mona and I chirped once and she said that she puts less. And I tried, and yet. yes, everything works out!

I actually count not two, but one and a half grams of yeast for every 100 grams of flour. That is, on M - 6, on L - 7-8, XL - 9-10 g of compressed yeast.

Lan, I'll try! Next I will take 7g.

How angry Rina is under this hood She looks like our chemistry teacher It's been a long time, but I remember

I take 4 grams for 550 flour. but I do it with a preliminary batch. It is necessary to lay out the recipe on occasion. And so, somewhere I wrote my own way.

[Wit]

Wit, thanks for the information, I will definitely study it (thanks button pressed)
And they cut the yeast with a thread, and in very even pieces, and divide the pack neatly into just an equal number of cubes.

With the quantity, everything seems to be more or less clear, but how to prepare them in advance? Soak in some water or make a dough?

With the quantity, everything seems to be more or less clear, but how to prepare them in advance? Soak in some water or make a dough?

* JOKINGLY * I mean the granny in the market. What if she wasn’t cutting with a thread, but ... something got under the arm. And then I rubbed the edges of the block with my fingers and to the market. There are all sorts of grannies. And not only grannies.
Now to the point. When you have prepared everything for kneading (sifted the flour, measured out the water, dissolved salt and sugar in it), take out a bucket from the HP and crush the measured bar of yeast with your fingers (now you can) to the bottom. Pour the flour, pour out the water, add sunflower oil and set the bucket in the HP. Close and turn on.

Thanks for the tip, I will try the oven ...
As for the grandmothers, they cut the yeast in front of our eyes, wrap it in a notebook sheet and give it away for 15 rubles ... And just in general, if you find fault with grandmothers, you can also question all people who are somehow connected with production and selling products ...After all, there is a lot we don't know and don't see, otherwise we would never buy some products ... IMHO ...

Thanks for the tip, I will try the oven ...
As for the grandmothers, they cut the yeast in front of our eyes, wrap it in a notebook sheet and give it away for 15 rubles ... And just in general, if you find fault with grandmothers, you can also question all people who are somehow connected with production and selling products ... After all, we do not know and do not see much, otherwise we would never buy some products ... IMHO ...

Quite another matter. That's what I wrote "... And not only grannies ..."
"Question everything" - whether Rene Descartes said, or someone else ... And I do not question EVERYTHING, only selectively. And there are reasons for this, alas, unfortunately. And in fact I do not buy some food (all sorts of cubes, swill shoved to us from the screens of the zombie box) ...

My friends call me "Evil Irka". And I didn't find another New Year's picture ... well, perhaps, I'll take the penguin away.

As for yeast, yes, when you put your fingers on it, yeast spoils faster. I buy 100-gram packs in foil packaging - they keep well in the refrigerator door. A couple of times my father in the heat of the moment bought packs of kilograms (in terms of half the price of 100 grams), and I don’t freeze yeast in principle - as a result, I threw away a third of the pack. But ... in any case, compressed yeast (even if you lose a third) is cheaper than dry yeast.

Whoever buys a large pack at once, cut it immediately into the necessary portions with a thread treated with alcohol and freeze it. Frozen yeast can be diluted in warm water, you can throw it right under the flour without even thawing or crushing - they will thaw just during the "leveling" time.

My friends call me "Evil Irka". And I didn't find another New Year's picture ... well, perhaps, I'll take the penguin away.

DO NOT NEED TO CLEAN THE PENGUIN !!! He's just kind. This is a nightcap from the Pindos "Santa Claus" that spoils it so much.
Rina, read 🔗.
And I think the most wonderful Snow Maiden on the avka is manna. Although she seems to be like this all year round.
🔗

Yes, I looked at the topic where they give out a hat, but there was no such thing as a Dedmorozov hat?

Yes, I looked at the topic where they give out a hat, but there was no such thing as a Dedmorozov hat?

Rina, this is out of habit. Still, it's stuffed with nightcaps.
🔗
And here are the hats of Santa Claus and Snow Maiden
🔗

And here there are a lot of them, but you have to sift
🔗

Here are the Snow Maidens
🔗

Seed selection

🔗

The rest is here

🔗

🔗
🔗
🔗
🔗
🔗
🔗
🔗
🔗

Elena, thanks again. I have a bowl for a blender, the issue with nuts is resolved))) For the rest, then a coffee grinder remains)
I asked about fresh yeast in our nearest stores, netuti. I bake dry. But I am very interested in trying fresh bread))

For a year I have tried dry baking and live, but I didn't really like it and it's troublesome and pancreas against. And SAF golden does not let me down on baking and on simple bread. A week ago, the pack ended (I used it for almost a year), I bought a new one and again SAF gold

Is gold in the sense of the color of the package? I have a small package. As the red SAF ends, I will definitely try.

Is gold in the sense of the color of the package? I have a small package. As the red SAF ends, I will definitely try.

Yes, it has a golden strip, it is recommended for dough with a "high" sugar content. I buy a large one, open the pack and pour a little into a bag with a vacuum fastener, I keep it on the shelf in a black jar. I close the large bag tightly and in the refrigerator, in the vegetable box. No yeast odor at all, lifts any dough. Consistent quality throughout the year, with small packages and "live" you can not guess the shelf life or the quality of the yeast. I got so worried and switched to a big pack. Cool emoticons

I want to buy the first bread maker in my life. So I'm thinking, which is better to take 2501 or 2502? Which one is more reliable? (As I understand it, the 2501 is more reliable, the 2502 has some problems with the dispenser). How does 2501 differ from 2502? Can I make Easter cakes, muffins in 2501?

I want to buy the first bread maker in my life.So I'm thinking, which is better to take 2501 or 2502? Which one is more reliable? (As I understand it, the 2501 is more reliable, the 2502 has some problems with the dispenser). How does 2501 differ from 2502? Can I make Easter cakes, muffins in 2501?

There is no problem with the dispenser on the 2502 model. They differ in the presence of 2 dispensers and design. I have a 2502nd. The click of the dispenser does not interfere at all. Yeast-free cakes and muffins can only be baked. Make the dough separately.

[Gek]

Gek Cupcakes on soda, no problem, there are recipes on the forum and methods, there would be a desire

Yes, it has a golden strip, it is recommended for dough with a "high" sugar content.

I don’t have such (I have it written “for baking.” I saw green pizzas, but I use red ones.

I don’t have those (I have it written “for muffin.” I saw green pizzas, but I use red ones. I studied all the details in stores, but I haven’t met anyone like you. Boom, look, it’s listed)

Alena, this is extremely difficult for us. They still sell purely French Saf in Ukraine. And we have long been our fermented, go at random. Here is the dough, then an explosion, then a stone. And what is being shoved into this yeast?

Alena, this is extremely difficult for us. They still sell purely French Saf in Ukraine. And we have long been our fermented, go at random. Here is the dough, then an explosion, then a stone. And what is being shoved into this yeast?

Exactly! Exactly!

Guys, who used pickle pickled tomatoes instead of water? I added yesterday - the crumb has acquired such a ruddy color, but still it comes out of the bucket on the water, but it turned out lower with brine. How are you?

I don’t have such (I have it written “for baking.” I saw green pizzas, but I use red ones. I studied all the details in stores, but I haven’t met anyone like yours.

Manufacturer: "Lesaffre" company, France.

SAF-INSTANT golden - high-quality soluble yeast, which are small particles with a porous structure, intended for the preparation of bakery products with a high content of sugar (more than 6%) and fat in the recipe. We sell this type only in large packs. Small ones are either Russia or Turkey.

Well, now, I have not even seen such. I also have Aidigo yeast and Russian appetite, I must try them. Today I baked bread on fast from Elena Bo, yeast Oetker, rose to the ceiling)))

And I have never tried "fast" modes, but yesterday, when baking another "chabat", I mistakenly turned on 1 main mode instead of 9-Italian. I noticed it already in the second batch. Well, okay, I think I'll see what happens, the bread turned out, but my husband did not like it very much, he was waiting for his usual beloved and he was somehow not so, not tasty. Once again, I understand that all the same modes differ very much. And you have to look for your "favorite" for different types of bread.

Well, now, I have not even seen such. I also have Aidigo yeast and Russian appetite, I must try them. Today I baked bread on fast from Elena Bo, yeast Oetker, rose to the ceiling)))

🔗 you probably have them. There is a representative office in St. Petersburg. One thing, but this is probably already made in Russia, we have an "additive" in Russian, but not in similar Turkish packaging. But I only buy the original, France.

And I have never tried "fast" modes, but yesterday, when baking another "chabat", I mistakenly turned on 1 main mode instead of 9-Italian.

Lena, please poke where the chabaty recipe is. And I don't have an Italian regime. There is French. Will it fit?

Lena, please poke where the chabaty recipe is. And I don't have an Italian regime. There is French. Will it fit?

It will not work, a Frenchman has a longer batch and a long rise in time, here all the time is 4.30 and in a Frenchman it is 6.00.

🔗

They are the most.
We also love Italian bread.) Lena, and in what mode should we "mere mortals"))) blind him?

It will not work, a Frenchman has a longer batch and a long rise in time, here all the time is 4.30 and in a Frenchman it is 6.00.

Lena, and the time is 4.30 together with temperature equalization? Could you schedule the Italian stages by time? Maybe you can not try to bake on the machine.

Masha, I've found a picture of the translation made by Natasha-Talia from Ireland.
🔗
I don’t know how you’ll see. Can save and enlarge on a computer when viewing?

Marin, thank you, everything is perfectly visible.

Masha, I've found a picture of the translation made by Natasha-Talia from Ireland.
I don’t know how you’ll see. Can save and enlarge on a computer when viewing?

Marin, thanks. I kept everything and can be seen perfectly.

Lena, and the time is 4.30 together with temperature equalization? Could you schedule the Italian stages by time? Maybe you can not try to bake on the machine.

I have program 09 Italian now in winter
Start at 4.30
4.30 - 4.00 holding
4.00 - 3.45 batch
ascent only 175 min.
* available in 1.40 1 mix *

0.50 0.00 baked goods 50
Tried it on the main one did not work

Len, thanks for the details. 🔗 Is there also an Italian recipe in the book for this program? In my book for Mulinex there is a recipe for a dough for ciabatta, and then it is recommended to bake the cake in the oven. It is interesting for Panasonic to learn and try the recipe.

Len, thanks for the details. -1018976967.html] Is there also an Italian recipe in the book for this program? In my book for Moulinex there is a recipe for a dough for ciabatta, and then it is recommended to bake the cake in the oven. It is interesting for Panasonic to learn and try the recipe.

And the composition is simpler, but with my correction: 500 flour + 2 tsp. salt + 1 tbsp. l. sugar (yesterday threw 2 tbsp. l. sugar, I liked it) +3 tbsp. l. olive oil + 1 tsp. yeast and sesame seeds for sprinkling (I still throw in 1 tbsp. l. ground flax seed - for "usefulness"). I take bottled water, I compared it, it is better than from the filter (we have hard water) Olive oil. I add in the last 5 minutes of kneading (I wrote the time of the modes) and add 20 minutes of lifting, before disconnecting from the network, I spray the top with water from the pultivizer for 20 minutes and sprinkle with sesame seeds. The roof is not even with pimples, as on real chabat, and the dough is not as viscous as on chabat, but the taste is very similar.

photo here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0

I take bottled water,

Flax, and how much water, if not a secret?

Mash, there is an English-language book in Italian modes for 500 g of flour 310 ml of water. But in other recipes (also for this mode) for 400g and 280 and 240 ml. Flour only they have Strong White Flour.

Thank you, Marinochka. And flour, as I understand it, is white, the highest grade. I, of course, baked this recipe many times. But we practically do not bake bread from the highest grade, but only from the 1st, 2nd, etc. Well, we will try the ciabatta ...

Mash, there is in an English-language book in Italian modes for 500 g of flour 310 ml of water. But in other recipes (also for this mode) for 400g and 280 and 240 ml. Flour only they have Strong White Flour.

By water 330 ml. but now I add about 30 ml more on Macfa. This flour takes a lot of water. I make the dough soft.

Here I baked a delicious small loaf of 300 g of flour (200 g of wheat and 100 g of rye and a little malt for taste).

But I noticed lately that the bread is kind of under-baked, damp, even when it gets cold. What is it - flour is to blame? Previously, I did not notice something like that.

Maybe someone will answer me this question - if you bake a cake in 2501 - it is necessary to lay oiled paper, right?