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

I will not count. Can you replace it with dry yeast? And dry malt into dry kvass?

In the recipe topic, ask who baked with dry and with kvass (I remember exactly what happened).

I will not count. Can you replace it with dry yeast? And dry malt into dry kvass?

I baked in a SAF with a bag of malt (liquid) from NORDIC kvass. I never used dry kvass, I don’t know, but it turns out very tasty on liquid kvass and the bread turns out darker.

it turns out very tasty on zidkoy and the bread turns out darker

By the way, I noticed too! Moreover, it is noticeably lighter on dry malt. It is not for nothing that it is still recommended to be brewed. But this is a matter of taste.

By the way, I noticed too! Moreover, it is noticeably lighter on dry malt. It is not for nothing that they recommend brewing it. But this is a matter of taste.

And I don't use dry malt at all, I started with kvass wort from the set for making kvass Nordic, then I bought an extract for kvass, and now I use Barley - this is a dark barley malt extract. So, of all these additives, nevertheless, the kvass wort from Nordic gave the most fragrant and dark bread (the composition is richer in it) And I never used dry bread, as I did not get it. And I also read somewhere on the forum that when brewing dry, the aroma is lost, so it is advised to brew only half of the dry malt.

Teeex. I have one packEtik liquid concentrate 25 g for making kvass. Elena, can you tell us how the bread was made? I also have dry kvass, but I haven't added it anywhere.

Once I also bought dry kvass Saf-kvass. Stood the summer unspoiled, decided in lime bread. I added 50 grams per M-loaf. I liked it very much. I will see and buy.

Marina, thank you. You should definitely try. Why would it be good to disappear ?!

Teeex. I have one packEtik liquid concentrate 25 g for making kvass. Elena, can you tell us how the bread was made? I also have dry kvass, but I haven't added it anywhere.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=219607.0
This "little black" beloved by my family, everything is described in detail there. But if it is intricately written ask, I will answer with pleasure. Sometimes I also make Vienna's recommendation (he also has rye and whole grain flour): elka: Recently I made a favorite without pumpkin seeds (ended at home), no, not that, not that bouquet of tastes. All the same, the seeds give their delicious bread

Hello everyone!
We baked our first bread, a lot of questions arose for experienced bakers)
I'll start from afar)
I prepared everything, fell asleep, began to wait.
How clever Masha didn't add a couple of tablespoons of flour just in case.
As a result, I decided that there was not enough flour, added everything and 3 more dessert spoons as a plus.
The gingerbread man - sticking to the fingers (the dough was right on the fingers), to the walls of the bucket (there the pieces stick right there). The last spoon was added at the end right at the last minute of the second batch.
As a result, the appearance of the kolobok was not mixed - as in the photo after the first batch from the manual of the kolobok.
But the dough began to stick to the fingers much less.
The second thing that bothered me. The stirrer threw this supposedly kolobok (which had a generally oblong appearance) into the upper right corner, it (the kolobok) stuck to the wall there and remained on the rise. For the purity of the experiment, I did not touch it), I decided to see what would happen. But in general, these two opposite corners were well mixed, and two corners remained generally intact, we had to scoop out flour from there.
It rose crookedly. After the warm-up he was thrown into the same corner). On the walls there is some sticky dough left ... hmm ...
Then I had to leave the farm for a while) and I returned home 13 minutes before the end of baking.
So, I took out the bread.
It turned out, baked, nothing too critical.
But!
The upper "crust" is kind of double. The upper one is thin and thin and under it one could discern "little bugs". Very light
I decided that the bread was not baked. Did not wait for cooling and cut it))). Baked! I don’t think that when cutting, the crumb crawled behind the knife and became dull.
After cooling completely, the crust of the top began to exfoliate like puff pastry. And it is soft soft.
Well, it was baked slightly unevenly, with more raised from one side - as it was in a bucket.
In general, there is no rubberiness in the product at all even close.
For my taste, the crumb turned out to be "wet". Cold is cut perfectly, but you can sculpt balls) (as in childhood, I haven't seen such bread for a long time - maybe it is real bread?)
Everyone liked the taste, my husband liked the wetness.
The questions are:
1. Was there really little flour?
2. Wetness from little flour or cut early?
3. Why such a top? These little bugs are strange and crust like a puff.
4. About kneading in different ways in different corners - maybe it's from a small loaf because? Or will it always be so?
Baked according to the recipe from the instructions, the main mode for 4 hours, size M, medium crust color.
Thank you!

[Tash]

Tash, Come here # then here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 We use for flour scales, for water a glass from the kit! And you will be happy

[sazalexter]

sazalexter, Thank you
I read everything
wanted live communication)

[Tash]

Tash! In my opinion, you were in a hurry to experiment. Experimenting for the first time is nonsense! I suggest repeating everything, stupidly following the instructions, and baking a small loaf. The recipe is accurate to the gram and liquid - to the milliliter (line by line on the measuring glass). Wheat bread without any additives on program 01. Do not lift the lid in the "raise" and "bake" modes. This is how I baked my first bread and it turned out super! And you will make sure that the bread maker is ok and the bread is obtained, no matter where the bun stuck. Now this is the main thing! In order to avoid "it seemed" and an irresistible desire to fill or top up the thread, do not open the lid at all for 4 hours. Admire later. I have been baking bread at night for a long time. Well, that is, the bread maker bakes, and I sleep. And at 7.00 she wakes me up with the aroma of freshly baked bread and I go to turn off and take out the bread.
Everything will work out for you!
Good luck to you!

[Tash]

TashYou obviously have a lot of water. For many years I have been baking on a full "automatic" basis, that is, according to recipes from the forum, I measure it, throw it into the HP and go to sleep, or on business, I don’t follow the kolobok, there is simply no reason. The members of the forum have already done a great job in writing and adjusting the recipes, for which many thanks to them and a deep bow, so why do double work

There, in my opinion, there is a lot of everything ... I read it: "I refilled, added, refilled again, refilled again ..."

[Tash]

Tashhow much expression ... super!

understood nothing)
I did everything according to the instructions
recipe from instructions
watched the kolobok as ordered
added 3 tablespoons of flour when mixing as it was written in the manual, if there is little flour / a lot of water
where is the expression?) is there a lot? topped up filled up?)
"you obviously have a lot of water" - as in the recipe for water - I added so much
"so why do the double work" - what work? On the contrary, I bought a stove at a higher price than I planned only because everything had already been done before me with this HB)
"In my opinion, you were in a hurry with the experiments" - what experiments?

Then re-read what you yourself wrote!
Where did you see this in the instructions ?!
"... How clever Masha didn't add a couple of tablespoons of flour just in case.
As a result, I decided that there was not enough flour, added everything and 3 more dessert spoons with a plus ... "and" ... I added the last spoon at the end right at the last minute of the second batch ... "
In this case, I prefer to communicate without "... expression ...,"

[Tash]

TashHow did you measure flour?
Why did you pour less flour?

How clever Masha didn't add a couple of tablespoons of flour just in case.

Isn't this an experiment?
By work, I mean, "dancing with a tambourine" around HP, spying on a bun, adding flour, water and so on ...

Tash, How did you measure the flour?
Why did you pour less flour?

weighed on the scales as expected
then sifted
I didn't add flour - I was afraid to pour it) after all, it was subtracted - flour is different, it is easier to add flour later than water, which I did
in my case, obviously more flour was required than in the recipe, right?
work and dancing with tambourines - well, duck is interesting) what kind of bun is he) how it turns out) what it should be) is this really an experiment? and the manual tells you to follow, again)

Where did you see this in the instructions ?!
"... How clever Masha didn't add a couple of tablespoons of flour just in case.
As a result, I decided that there was not enough flour, added everything and 3 more dessert spoons with a plus ... "and" ... I added the last spoon at the end right at the last minute of the second batch ... "More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197192.0

mm, I will not give a link to the kolobok) I think you read)
about the end of the second batch - before, yes, and it was scary to add - suddenly what was wrong, well, I baked for the first time, it was still not clear when the batch ends

in general, I think that the bread turned out, we already ate it almost)
but here we need to bring it to perfection
I can't do otherwise))

Well, little men! I was about to raise my hand, give references, talk about the kolobok ... and you like a man ... bang and hello in the queens, put everything in its place in quotes
I am calm for the section when there are such consultants!

Tash, my office is for citizens bakers here Bread failed again, everything was done strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Before contacting, it is advisable to carefully read the topics on the links in the first post, and be sure to have a photo of bread with you, including in a cut

Tash, my office for citizens of bakers here Bread again did not work, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146942.0
Before contacting, it is advisable to carefully read the topics on the links in the first post, and be sure to have a photo of bread with you, including in the context of More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197192.0

Thank you
I was there)
but I just thought that I was not there) maybe I think that the bread actually turned out
and my husband even liked it)

Tash, I read everything, but I do it as it is convenient for me. About the kolobok - read-re-read, read to the "holes". But for myself I decided that I would do as it was written in the recipe, because I don't understand anything in the entom kolobok, I missed it, I missed it, it rolled and it was good. Well, I don't understand when there is not enough water, there is a lot of flour, etc., etc. I still look into the stove when it kneads, because I once noticed a gruel at the bottom of the bun, so it’s my own fault, liquid I poured the malt, not taking into account it, like a liquid, so I danced afterwards. If I do it strictly according to the recipe, everything always works out (for order, I follow the batch), I don't add anything, I don't fill it up, well, okay, that sometimes it blows the roof, but everything is baked and delicious. Well, that's me, it's so convenient for me, and that's why I took the last model of the stove so that I wouldn't dance around it, but around ... to the music ...)))
Today, by the way, egg baking, yummiesiiischa, I couldn’t think twice at a time, if not for the feeling that I’d become a kolobok myself, I probably wouldn’t have stopped))))

in general, I would also like to dance next to the music)
but a month ago a relative bought such a stove from us
and threw out the first five loaves
all according to the recipe, but what about
until they realized that there is little flour
maybe we have such a region with special flour?
well, I was just reluctant to repeat such an experience, so of course I followed the whole process

[Tash]

Tash, Carlson's first rule is our everything! Calm! Only calmness! (from)

First: what region are you from? You have nothing specified in your profile. Perhaps your fellow countrymen can advise the quality flour available in your area.
Second, a small amount of dough likes to stick to the corner of the mold. I do not pay attention (although such a small pitch is rare).With the correct balance of flour / liquid, the bread will center itself during proofing and deboning.
Third: Insert the silicone spatula. Sometimes, when kneading, you need to scrape the dough from the walls to the bun.
Fourth: I also measure water on a scale, taking 1 ml = 1 g, it's easier this way (I don't use a measuring glass at all).

PS If you want "rubberiness", replace 5-10 ml of water with the same amount of natural apple cider vinegar.

[Rina]

Rina, Thank you!
I do not want rubber at all, do not do not
I just do not know how to work with yeast dough, and if I bake something, it’s rubber)
this is my pain))) apparently crawled out at the wrong time and in the context it is not clear that I'm glad about non-rubber goods)
I'm in the old Oskol
baked it is not clear on what flour, my husband bought it, it remained 1 kg, therefore, dessert spoons whatever I added, because I plan to buy our local flour 10 kg at once in the future - it's cheaper this way
a shovel, yes, we urgently need to buy
about water on the scales - I wonder why exactly on the scales?
is that allowed? did you try to pour it into a measuring glass to check the result?)

Profile updated

And I put a bucket of bread maker right on the scales, put everything in order there, sift the flour right into the bucket. I read on our forum that it is undesirable to shift flour back and forth. In the instructions for PANASONIK, the recipe for bread with bran is an error: 430 ml of water is indicated, you need 300-310 ml. We have already discussed this on the forum, but I didn’t notice it in time ... Yes, the recipe for the test for the Moscow bun is not entirely correct, but I don’t use it anymore, so I don’t remember the details I described. Maybe the instructions have already been corrected, I have last year's. The rest of the recipes are wonderful, you can safely lay and not verify, well, this is my opinion ...

[Tash]

Tash, this is the simplest physics. 1 ml of water is equal to 1 gram. Therefore, I do not bother with a measuring glass. This is true for water and dairy products (but for milk, if you are replacing water with milk / kefir, you need to take into account the dry matter content, here the kolobok rule serves us well; but you do not bother with this until you get comfortable with the technique and yeast dough; take used recipes).

Yarovaya I wrote correctly - I also put all the products in the form right on the scales. I put the bucket on the scale, zeroed it, put in the yeast (I use pressed, so I measure it in grams), zeroed it. Poured flour, zeroed. She poured water. Then salt, sugar and butter remain, which I measure with a measuring spoon (from a bread machine). And I put butter in a piece "by eye".

It should always be borne in mind that milliliters is the volume (when in a recipe, products are measured in glasses, cups, spoons), and grams are mass. For our recipes, it is better to measure large quantities of the product by weight, and small quantities - with spoons (household scales do not always measure the required 6-7-15 grams well).

in general, I would also like to dance next to the music)
but a month ago a relative bought such a stove from us
and threw out the first five loaves
all according to the recipe, but what about
until they realized that there is little flour
maybe we have such a region with special flour?
well, I was just reluctant to repeat such an experience, so of course I followed the whole process

So it will be, but a little later. The stove will work, and the hostess will rest.
My first breads were, to put it mildly, not very good. At first I could not pick up the yeast (well, we didn't have a SAF in our city, then I bought it - it turned out to be "leftists").
And yet, all my recipes have been adjusted, for my conditions, I try to follow the kolobok, because of the different moisture content of flour (from one bag when the weather and temperature changes) sometimes I have to adjust.
So, bake and everything will work out.

I also put everything in the bucket right on the scales. And I measure the water with scales. I rarely correct the gingerbread man. And that's only because I have a mix of bread, most often.

I also put everything in the bucket right on the scales. And I measure the water with scales. I rarely correct the gingerbread man. And that's only because I have a mix of bread, most often.

Similarly, everything straight into the mold is very convenient and always according to the recipe and then I correct it after the start of the kneading, more often I add water-flour very rarely I add it I like a soft and elastic bun and not tight And where were the Christmas trees removed with them more fun ???

FSE, the new year has come (, I also clean today, I took off all the toys, the Christmas tree is still standing, it's even sad somehow (

And we don’t change the traditions. The husband takes out the Christmas tree closer to March 8 - just kidding, it’s artificial, so it costs a long time, until I find time to clean everything up, but it’s so boring in the hall right away, so I’m delaying the routine in my life.

and I have an artificial one, I took off the toys, but it stands. Today I probably won't clean it up, she is very beautiful even without toys)

Hello Panasonic Bread Makers!
I want to buy myself a bread maker for baking bread, like I chose Panasonic 2501, but 1 question confuses me ... Is it possible to bake bread in it with rye sourdough (not 100%, but 40/60, 50/50)?

Hello Panasonic Bread Makers!
I want to buy myself a bread maker for baking bread, like I chose Panasonic 2501, but 1 question confuses me ... Is it possible to bake bread in it with rye sourdough (not 100%, but 40/60, 50/50)?

And what confuses? After all, this model contains rye bread baking!
There is no difference in the baking modes for sourdough bread and simply yeast bread.

Hello Panasonic Bread Makers!
I want to buy myself a bread maker for baking bread, like I chose Panasonic 2501, but 1 question confuses me ... Is it possible to bake bread in it with rye sourdough (not 100%, but 40/60, 50/50)?

I think you can. Only there is no program specifically for sourdough bread. We'll have to dance around her.
I tried kneading and stirring. But baked in the oven.

And what confuses? After all, this model contains rye bread baking!
There is no difference in baking modes for sourdough bread and simply yeast bread.

Come on! And the time for the leaven to work? Not as much as for yeast dough.

I bake with sourdough. Although I have 2500. Of course, there is no special mode, but in 2501 it is not. I just have to .... I would not say to tinker. Play with kneading and proofing, that's all.

Well, so am I about the same!

I'm in the know, Marish

Ended up in the shops with us Pakmaya. Saf-instant and Saf-moment are long gone. I switched to live yeast. We have no problem with that. As Irina-Rina advised, crumbling a bucket to the bottom did not suit me. The same result as Saf-Levure. The yeast does not have time to activate. The bread is low and smells like yeast. I went the other way. I weigh everything. Yeast in triple size (compared to dry weight) - in a separate container. Sugar, a little water from the already measured liquid, a couple of tablespoons of flour, also from already weighed and sifted, I stir and put in a warm place. I put the folded towels on the battery. But mine is not hot. I immediately launch HP. While leveling is in progress, the yeast is activated. At the beginning of the batch, I combine with the rest of the ingredients. The bread is fluffy and tall.

: girl-yes: I also try to use live yeast. I crush them on top of the liquid. Everything is great!

I think you can. Only there is no program specifically for sourdough bread. We'll have to dance around her.
I tried kneading and stirring. But baked in the oven. Come on! And the time for the leaven to work? Not as much as for yeast dough.

Why dance? Just watch the rise of the dough, if you think that it came earlier, interrupt the program and put the baking on, if you think that there is not enough distance, you also turn it off, let it come up, then to bake.
Rye bread on a full machine is generally a problem - see the topic of Gasha on rye. I only bake rye sourdough in Panasonic, but every time I watch the rise, you can't leave it like an ordinary wheat one.

an_domini, thanks for the answer. How is it not? With sourdough, the dough takes longer ...
Well, I meant that you just leave it straight and you won't be able to leave

Tell me please.I can't decide - HP 2500 or 2501 (I want to buy to replace Electrolux). In general, the plastic inside confuses (where the bucket is inserted): will it melt or smell (I have already heard about this somewhere). And in general - is there a fundamental difference between these models.

Don't be confused by plastic. It is a superplastic resistant to very high temperatures. I would like to see this particular plastic more often in products, for example, in sockets for light bulbs in chandeliers, otherwise the Chinese white plastic is cracking and I have already taken two beautiful chandeliers to the trash heap

And in general - is there a fundamental difference between these models.

Panasonic is a programmable HP, that is, you can switch the program immediately to the desired mode, for example, make a batch on the "Pelmeni" program, and then immediately enter the main program into the dough mode, Electrolux does not have this.

Panasonic is a programmable HP, that is, you can switch the program immediately to the desired mode, for example, make a batch using the "Pelmeni" program, and then immediately enter the main program into the dough mode, Electrolux does not have this.

I consider programming as an opportunity to program the whole process myself (mixing-duration and quantity, duration of rise, quantity of mixes, baking mode) There is no such function in Panas, and switching from batching without "cooling" immediately to a full automatic is not programming.