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

[real bread]

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.

Of course, this is not a program with a specific algorithm (from A to Z), but the presence of modes in programs makes it possible to combine them to achieve excellent results. Of course, in any HP you can bake real bread, turning on and off programs, Panasonic is much easier, that's what I meant. We are not talking about any full automatic machine.
Suppose we decide to bake rye bread with sourdough, and even custard, then we must do this; Pizza 45 min. Rye dough-120min,
Pelmeni kneading-20min, Rye dough-120min. Baking 80-90 min., In the same way you can adapt HP to almost any recipe and get authentic bread at the end. And this is possible for any user.

Yes, you can combine it in different ways, but I disagree about each user, judging from the reviews, the "masters" of baking are engaged in this, their experience is enough to understand what happens in the dough under various conditions or people who want to do it in search of something special. I tried 50/50 from Rina a couple of times and stopped at a simpler technology (though I constantly add 20-30 minutes on the rise by turning off the cotton and constantly "stick" my hands in the form) And so the stove is super, all my relatives come for bread ... On New Year's Eve, there was a niece from Russia, she has gastrointestinal problems, so she was eating my bread by both cheeks and no "bricks" in her stomach. I left with the thought that I needed to buy an assistant.

Now, if I had read Sergei's posts before buying a stove, I hardly bought it, and so, without really bothering, I bake other breads with programs included in the 2501 stove and rye, and everyone likes it. I use both recipes from the instructions and recipes from the site, I read Admin, I recently discovered such a wonderful stagnant loaf for myself. Plastic doesn't smell like anything in 2501. Everything is great! And to combine all sorts of modes is for the masters from the site. I am happy to read their recommendations, reviews, advice.

Now, if I had read Sergey's posts before buying a stove, I hardly bought it

Elena Thank God that you bought such a wonderful HP. Note, I never said anything bad about HP, another thing I say is that in automatic mode (my personal opinion, I do not impose on anyone) according to the recipes from the instructions for the bread makers, it is not bread that is obtained, but its imitation, since all the recipes written in carbon copy and by no one knows by whom, but certainly not by bakers.
Good luck with your bread.

Sergey, yes I mean that you wrote everything so difficult about baking, well, a real baker is true, but after reading your posts, I would have decided that this is the only way to bake, and this is kind of difficult for me. I am satisfied with the fact that I did not bother too much, I laid it down, chose the mode, and everything is ready.

Hello. I am more and more inclined to buy HP Panasonic, but I am interested in how the oil seal is replaced in case of wear. Why did you ask this question? Currently, the replacement of the oil seal in my HP - Electrolux is required (it looks like, because of the penny part, I will have to say goodbye to the stove).
I heard that there are HP models where you can unscrew the bucket rotation mechanism and calmly replace the oil seal.

[to ride]

I am more and more inclined to buy HP Panasonic, but I am interested in how the oil seal is replaced in case of wear.Why did you ask this question? Currently, the replacement of the oil seal in my HP - Electrolux is required (it looks like, because of the penny part, I will have to say goodbye to the stove).
I heard that there are HP models where you can unscrew the bucket rotation mechanism and calmly replace the oil seal. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197192.0

Some drivers think in a similar way. They say that the car needs to be bought the most maintainable, so that there are many cheap parts, and even better the model that he himself will be able to repair. But the car is bought in order to riderather than repairing it. The same is with the bread maker. You buy it for baking bread.

[Lazy]

Lazy, I subscribe to your every word. And for lovers of repairs, I suggest reading an article that soothes you all here:
🔗
So, do not worry, the result will be the same!

Thank you for your answer, however, I do not want to change the bakery every year (Electrolux served me exactly 1 year and 1 month). And I originally bought it specifically for baking bread, the quality of which suited me perfectly. Now, apparently, you will have to get used to the tricks of the new bread machine and, judging by your statements, it will also be exactly 1 year. In general, how lucky ...

Her, these bourgeois bandits agreed that the equipment will work for 3 ... 4 years. And if you're lucky, it will break down in 1 year. Well, in rare cases, when they are not at all lucky, it will plow for about 10 years. We recall the classic's catchphrase: "There is no such crime that capital would not go for for profit." For reference (pah-pah-pah! Knock-knock-knock!) My plowing soon two years

So they were lucky with me. By the way, I always have a "direct hit" with my technique: I choose for a long time - and immediately to the point.

I don't know how with four-digit models, but in my 255th bucket it has been plowing for five years without any replacement of oil seals. It seems that the bourgeoisie were not at all lucky with me.

I heard that there are HP models where you can unscrew the bucket rotation mechanism and calmly replace the oil seal.

In Panasonic, you can change the entire assembly with an oil seal by unscrewing the bucket from the bucket.My bucket served for 4 years under merciless exploitation, I began to leak, it was decided to just buy a new bucket, which I do not regret at all, the old one can be repaired if necessary

Good morning everyone. I have been using bread makers for 5 years. I know the rules for forming a kolobok. Since I recently bought 2502 questions on French bread from a book on the manual, Should the Frenchman be kneaded should form exactly the same bun as when kneading other breads. I always get a mess and I have to add about 3 scoops of flour to form a familiar bun. Who often baked a Frenchman and watched the formation of a bun when baking it, please share. Thank you in advance.

[never]

I do not advise anything, but only share the results of my baking French in 2500: over a bun when baking French never did not follow and nothing Did NOT add. It always turned out delicious with an awesome crunch!

never followed and did NOT add anything

Likewise!

I bake French very often. The gingerbread man is really always liquid and when you look in, everything seems to be - bread will not work. It rises well at the very end, about an hour before baking. I noticed that the more often you look, the worse the result. Now I never follow the kolobok, I always get excellent bread. All according to the recipe - I don't add anything!

Thanks to everyone who responded. Next time I will do as you advise.

Hello dear bakers!
I have been reading the forum for a long time, I learned how to bake bread thanks to all of you !! Thank you!!!!!

Now I have a question. Good people broke my stove while moving. I'm picking up a new one. I look towards Panasonic. Confused by temperature equalization. Never used it. All ingredients for regular bread are at hand and the same temperature.
Is it possible to bypass this stage?

I always bake with leaven, so I thought about the necessity of my program, but Panasonic does not have this function.
Sergei wrote above that you can jump from mode to mode. That is, it turns out that you can increase the proofing time and bypass the leveling stage, that is, wedge in the middle of the cycle? Do I understand correctly? Then there is no problem with sourdough bread?

I still did not understand in the instructions why the time of each stage in time is written in the form of an interval. Does the machine choose the time for proving, for example?

you can jump from mode to mode. That is, it turns out that you can increase the proofing time and bypass the leveling stage, that is, wedge in the middle of the cycle? Do I understand correctly?

There is no way to avoid Temperature Equalization. To enable another program, you must disable the previous one. There are, of course, several programs without equalization, but basically all programs begin with equalizing the temperature, 30 minutes or more. Proving time can be increased turning off the plug of the bread machine from the socket for 30 minutes or less, you can do this a couple of times. Just do not confuse it with shutdown with the Stop button, otherwise the program will turn off. The Panasonic bread maker is excellent, reliable. This is both my opinion and the opinion of many bakers. Take it - you won't regret it.

[Cherry]

Cherry, Panasonic, HP automatic machine, Brand 3801 is more suitable for sourdough bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=152895.0 Zojirushi Breadmaker BB-CEC20 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=159825.0

the more often you look, the worse the result

do you think in the process of cooking "leveling the temperature" or "raising the dough" are simply invented in it?
there the necessary conditions are created inside, and by opening the lid, you violate the temperature and other regimes.

I understood this and I never follow the kolobok at all. I just take proven recipes from sites.

I don't follow

never realized what was interesting about that?
plus program violation

[UNDERSTANDING BREAD IN HOMEMADE BREAD]

never realized what was interesting about that?
plus program violation

There is no violation of the program and will not be!
You cannot interfere and open the lid only at the time of baking bread - there is a high temperature of 180-190 * C and the baking mode is on!
At the stage of kneading and proofing the dough - the temperature is about 28 * C, this is the temperature that contributes to the normal rise of the dough! And having looked under the cover for a few seconds, the regime cannot be broken!
But you can skip the mistake in the flour and liquid bookmark! And the quality of the dough and then the finished bread will depend on this error - it will turn out to be clumsy and with no flour, or handsome in all respects.

You need to get acquainted with the basics of kneading and baking and what happens inside the bread machine during the entire process of its operation
This is detailed here UNDERSTANDING BREAD IN HOMEMADE BREAD and this information cannot be read in any book in print with bread recipes for a bread machine, including for a Panasonic

will not be

violation not in the sense of a technical or programmatic one, but in the sense of a violation of the program flow, temperature holding, etc.
about violation of ingredients - of course
after all, interference in the process can lead to damage to the result up to non-baking
I mean if you keep track of how things are inside

I sometimes drop in during the baking process to make sure that everything is going as it should. And even more so during kneading and proofing. What does "proven recipes" mean? I, unlike the author of the recipe, may have a different humidity, a different temperature at home, and all this greatly affects the flour and its amount required for an ideal bread. Again, the HP brand affects the flour-water ratio. Everyone knows that Panasonic take more water for the same amount of flour than CPs from other manufacturers. No, you must definitely monitor what is happening in the stove and intervene if necessary.

Girls, I don’t mind watching the kolobok. But I personally set and ran away on business, ran - took out. If there is time, then I knead in HP, bake in a slow cooker.
Honestly, I have never added flour or liquid to recipes. Everything always worked out great. I can only trace the batch of dumplings.

[Cherry]

There is no way to avoid Temperature Equalization. To enable another program, you need to disable the previous one. There are, of course, several programs without equalization, but basically all programs begin with equalizing the temperature, 30 minutes or more. Proving time can be increased turning off the plug of the bread machine from the socket for 30 minutes or less, you can do this a couple of times. Just do not confuse it with turning it off with the Stop button, otherwise the program will turn off. The Panasonic bread maker is excellent, reliable. This is both my opinion and the opinion of many bakers. Take it - you won't regret it.

Thank you!
I heard a lot of good things about Panasonic, that's why I wanted to join the ranks of happy owners. But I have long dreamed of the possibility of my program. I got used, of course, to turn it on and off, but there is not always time for this. It looks like Panasonic does not shine

Cherry, Panasonic, HP automatic machine, Brand 3801 is more suitable for sourdough bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152895.0 Zojirushi Breadmaker BB-CEC20 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0

Thanks for the tip!
The brand is interested. I'll go read it. And the second option, I have not even heard of this. Interesting ...

Yesterday I baked in Panasonic Whole grain milk bread, but instead of vegetable oil, I added olive oil. For some reason, the bread tastes bitter. What could it be from? The husband says that maybe the flour is to blame, rancid ...

Masha, have you tried the butter, is it not bitter? In general, olive has a slight bitterness. Flour, sometimes, also tastes bitter, although I have only come across this with rye. Nice, fresh, but bitter. I can only guess where she came from there, this bitterness.

be sure to follow

never followed, everything turns out fine

[Natasha]

Natasha, I tried the oil, it does not taste bitter. I thought maybe the milk was like that, but I tried it, like it used to be. Or maybe olive oil doesn't go with milk? Flour of the 1st grade of a local manufacturer, with which I always baked and baked, sometimes I met such that the bread was not of high quality, but there was no bitterness. And the second, whole grain flour, is a French thing, especially for Panasonic, they wrote about it here. I have been baking with her for a long time and it seems that there would be nothing wrong with her.

[Masha]

Mashamaybe the combination of olive oil with milk, and even when heated, is to blame.
Vladimir, you get it right. It's great that you can do it. But this does not mean that it is harmful to open the HP cover during operation. The quality of the bread depends on too many circumstances. You, apparently, everything turned out well.

[Lagri]

For some reason, the bread tastes bitter. What could it be from? The husband says that maybe the flour is to blame, rancid ...

Lagri, and flour is not expired? Whole grain flour is short (only 6 months), where the germ oil can go rancid.

everything went well.

has been taking shape for many years
and never looked inside
but, I'm not an experimenter, of course, I do everything according to the "beaten path", that is, according to the "Panasonic" tables of ingredients and programs
I am sure that there is nothing to peep on standard programs and that you can harm the cooking process with frequent admiring the dough

[Lagri]

Lagri, and flour is not expired? Whole grain flour is short (only 6 months), where the germ oil can go rancid.

lega, flour has a normal shelf life, according to the date on the package. I buy 2 kg in a store and it quickly leaves me. Maybe the whole grain flour (French thing) is to blame, it is imported, not local.

Hello!

I bought a Panasonic 2501 bread machine. I began to finish reading the instructions at home and was confused. There is no complete program, Cupcake. It turns out

you need to separately prepare the dough itself, cover the bucket with parchment, pour out and only then the program ,, baking ,,. What is this for

hassle for an automatic bread machine? In many cheap bread makers, everything is elementary. You fall asleep, the oven itself interferes and bakes.

Maybe you can adapt the program here, kneading and baking, and baking without parchment.

Has anyone tried it? I myself do not dare to try, because because of this shortage I am going to return the stove to the store !!!

Second question: What is sourdough bread? How to bake?

I WILL GREAT FOR YOUR QUICK RESPONSE

[Elis]

Elis, a lot of emotions ...
Dough for bread and muffins is too different in density. For the usual muffins, the dough simply cannot be properly mixed into the HP, because it is quite liquid. Kneading of bread takes place precisely by "blows" against the walls of the bucket, and the liquid will not gather in a heap and flour will remain in the corners of the bucket. The bread maker is designed specifically for bread dough. Sourdough bread is not a mandatory option, but for advanced bakers who grow this sourdough themselves. There is a lot of information on this topic on the forum. In fact, sourdough is homemade yeast, bread with sourdough tastes slightly different. Whether or not to use this method of baking bread is your own business, the main thing is that the bread maker can cope with different types of bread. And baking muffins in KhP is just an additional opportunity - it happens that people live without an oven, but KhP is "sharpened" specifically for bread.
Something like this ... It's not HP's fault that you pinned too many hopes on it. You are not offended that the refrigerator itself does not go to the store for groceries, but only stores what we put in it.

Advise the recipe for Borodino bread

[Natasha5]

Natasha5, To choose https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=263;start=0

I am sure that there is nothing to peep on standard programs and that you can harm the cooking process with frequent admiring the dough

I bake with sourdough and, not only do I add and pour in during the kneading, so also during the proofing there is such a habit not only to look (for this window), but to touch the bread - it came, did not fit The cooking process does not harm in any way, but only helps. But this is in my case. Everyone has their own habits. The main thing is the result

Good day to all!
I am inclined to buy HP Panasonic, but there is one question. The marker indicates that the 2501 and 2502 do not support yeast-free baking. Is it really so? Is it really impossible to cook anything without yeast? I just want to buy HP for this, to bake without yeast ...
Thanks to everyone who responds!

[Nataxa2804]

Nataxa2804, Without yeast bread matzo, Armenian lavash, chapatis ... not a single CP in the world bakes. Soda cake please. Everything else contains yeast, and the leaven is still a bunch of all kinds of bacteria, it is not known what

Is it really impossible to cook anything without yeast? I just want to buy HP to bake it without yeast ...

Most likely we are talking about sourdough bread ... Right? I have Pannasonik 2501 - every day I bake excellent yeast-free bread with spontaneous fermentation sourdough

lga, Thank you very much for the consultation on cupcakes. Finally, specific information. For a week I tried to figure out something about baking a cupcake - no one owns the topic. Thanks for the answer about leavened bread too. So you can adapt to bake bread with homemade yeast.
Very well!!!

Class, class, class. The whole city without bread 3 day (due to the sudden start of winter on 01/26/14) and I have a smell in the apartment AWESOME Neighbors in shock and I have hot bread every day

We used the stove for a month, there were no problems, we were happy. But all good things come to an end, yesterday they took the stove to the service and now at least two weeks on bread from the store. The problem is that two times in a row the bread did not work. Not bread, but in appearance like a tortilla and even part of the yeast on top. Not yeast or flour did not change, everything was great. The reason is still unknown. Maybe someone had such problems? Thank you in advance!

1.check the activity of your yeast, read the topic "How to test and activate yeast?"

2.we check our knowledge here "The bread did not work out again, I did everything strictly according to the recipe. What could be wrong?"

We used the stove for a month, there were no problems, we were happy. But all good things come to an end once, yesterday they took the stove to the service and now at least two weeks on bread from the store. The problem is that two times in a row the bread did not work. Not bread, but in appearance like a tortilla and even some yeast on top. Not yeast or flour did not change, everything was great. The reason is still unknown. Maybe someone had such problems? Thank you in advance!

If the engine flew, then there is no stirring, so the yeast is on top and the baked goods bake a porridge of their water and flour
This is my first option, but you will immediately see it if you look during the batch
If the engine is working the second option - the programmer "flew" and the mixing algorithm is broken