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

And I smeared the sausage into atoms on the bread.
Manya, I remember. I just haven't seen you for a long time, but let the Countess in an evening dress pass. Well, I didn't recognize one. When I was THERE and you are HERE, I missed you very much And you appeared, took a proud look at our gulbische and proudly left. Then I took a long time here ...

[marinastom]

marinastom, oh how! Maybe the raisins were dry? I soaked mine, maybe it saved him ...

Exactly! I did not soak the sausage

[Valentine]

Nope, Valentine, it is soaked "soaked"!
Vital, you drove an adult girl straight into the paint. I won't sleep now.

Exactly!

Good evening everyone!
Don't consider it stupid)) Maybe it should be so ...
In general, when the bread is ready, how to cool it properly? Just on a wire rack, under a towel? It's just that I always have it so crisp that you cut it and it crumbles, crumbs all over the table, fly around the room))) Then I go and collect them. Maybe I'm doing something wrong? Why is it SO crunchy?)))))))))))))
Maybe something is wrong with the recipe?

This is how it should be.
Before wrapping in a towel, you can sprinkle it with some water from a spray bottle. And use a knife special. bread or at least with cloves. I have a Tramontina for meat. There are almost no crumbs.

[Tatiana_K]

Tatiana_K, After complete cooling, put in a polyethylene bag, the crust will become damp and crumble will stop.

the crust will become damp and crumble

and all the buzz will end ...

Well, that is, is it very crispy is it normal?
So I also put it in a bag, or under a slightly damp towel, so that it was softer.
The main thing is that crunching is its normal state. And then I'm worried, maybe that's not how I put it ... It should be soft, but the crunch is light ...
I'm worried)
And then I have crumbs in all directions when I drink it)

[Marina]

Is it very crispy is it normal?

So the crust is crispy. And inside is soft, delicious ... Right? Such a crust is an unattainable dream of many, especially children. Mine cut off this crust and gobble up almost all of it in half a day. Moreover, when I'm not around. They think that I will scold ... I cut with a nail file, like Marina wrote and normally ...

It's just that I always have it so crisp that you cut it and it crumbles, crumbs all over the table, fly around the room))) Then I go and collect them. Maybe I'm doing something wrong? Why is it SO crunchy?)))))))))))))
Maybe something is wrong with the recipe?

The recipe depends on our desire and what we put in the dough
Look here for the answer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8877.0

bread yes, strong crispy crust, tasty, tasty inside too.

But yesterday I baked bread, delicious, but today the crumb inside is like a really cheap loaf of some kind, when they chew at the factory, everything inside falls apart, you cut it - the pulp disintegrates (and the crust is cut on top, the whole set, something falls apart .. ..
did on the water.

Hello everyone! and I already have an assistant !!! 01. My husband just brought, but I can't really check the work until tomorrow, only on the dumplings mode, if you can tell me please, should she immediately interfere with the dough, or does she think a little? And then I had silence and I turned it off almost immediately ... I will read the instructions, maybe I'm doing something wrong, but I'm nervous that I came broken

I have never turned on the pelmeni. But 100 pounds immediately works at Pizza. Try it.

[Elena]

Elena, try once more. Press-menu-program dumplings-start. Maybe you didn't press start?

Urrraaaa !!!!!!! Earned Taki didn't press start, that's what it means to run, read your advice, and .. Thank you for prompting, otherwise I already got scared
What a beautiful stove! And so pleasant to the touch.

Girls, everyone doesn't have a thick recipe book, or am I so lucky? Only thin, but I saw somewhere that somewhere they showed a photo of a book. 100 recipes. I took the car in Fotos (Kiev), it seems not the left one ...

[Elena]

Taki definitely didn't press start, that's what it means to run

Elena, this is from joyful excitement! Congratulations on the purchase of a wonderful HP assistant. Let it serve for a long time and please!

[Elena]

Elena, that's good! Look for recipes here. They won't let you down

Girls, everyone doesn't have a thick recipe book, or am I so lucky? Only thin, but I saw somewhere that somewhere they showed a photo of a book. 100 recipes. I took the car in Fotos (Kiev), it seems not the left one ...

When the book is inserted, right on the outside of the box it says "gift book". When we bought 2501 for mom a year ago, it was so.

Friends, poke your nose at the recipes for bread with a damp crumb, pliz ... Finally, our family began to determine their taste preferences in bread, otherwise the first year any freshly baked homemade bread was crushed by it. Now ruminations have already begun on which one is tastier and concluded that I like bread most of all, which is obtained with a wet crumb, that is, which is not dry inside and does not crumble much. So far, this is how bread on yogurt from the instructions for 2501 turns out. When there is no yogurt, I replace it with kefir from the Tibetan mushroom and the result is exactly the same ... Darnitsky seems to be almost the same and that's all ... I met somewhere that it turns out like that sourdough bread? Is this so and maybe it's time for me to switch from baking with dry yeast (we don't sell others) to my own sourdough?

[Playful]

Playful, I also love this kind of bread, with a moist, porous, elastic crumb. After numerous experiments, I came up with recipes with the addition of potato broth and mashed potatoes, whey or any sour milk (cottage cheese, kefir, yogurt, sour cream), grated apple. I put what is available in any combination. There is whey, I put it, I always keep an apple in the refrigerator especially for baking bread (then I don't add sugar), or I boil potatoes on purpose. I also make a preliminary kneading on Pizza from half the flour, it turns out a dough. The bread is not crumbly, not dry, light crispy crust and elastic, moist, slightly rubbery crumb, then I wrap it in a bag, and the crust softens, does not crumble - there are no tasty words.
At the same time, I always use ordinary dry yeast (saf-levure), that is, the result you want can be achieved without sourdough. Although sourdough is certainly great, if you have the desire and time to do it.

[Playful]

... and maybe it's time for me to switch from baking with dry yeast (we don't sell others) to my own sourdough?

Playful, I switched to the spontaneous fermentation sourdough for a year now .. I'm not overjoyed !! And now I really feel the difference with the usual yeast dough (I especially do not like it with dry yeast). Yes, and my family asks ONLY starter. Try it, you won't regret it !!! There are many recipes for sourdough bread just the way you want it.

[Playful]

And we all got hooked on Rinin 50 to 50. I just baked it in a brick-shaped oven.
PS. Ira, why didn't you live calmly, without revolutions ...

Playful, I switched to the spontaneous fermentation sourdough for a year now .. I'm not overjoyed !!

Oh yeah! Sourdough, that's great! But I don't have enough time for her.

Hello everybody. I changed the stove under warranty, the new one does not have such a tall airy Frenchman. I changed the flour, saf-moment yeast, but another bag. Can you please tell me what's the matter? And, by the way, the roof of the bread is now almost always flat))

Hello everybody. I changed the stove under warranty, the new one does not have such a tall airy Frenchman. I changed the flour, saf-moment yeast, but another bag. Can you please tell me what's the matter? And, by the way, the roof of the bread is now almost always flat))

I would add a little bit of yeast.

And who has experience of increasing the flour in a French bread recipe (from the instructions for HP) more than 400 grams of flour? I like bread very much, it is eaten in a moment, I want a more impressive loaf

In my previous stove, a Frenchman sometimes rested against the lid) I was even afraid to think about increasing)))

Can you please tell me what temperature is used for baking on different programs? I met somewhere a mention that "Baking" - 180 degrees, and "French" - the hottest program (200 something). And in more detail, maybe, who knows?

Prompt to melt butter for cake or toss it whole

[orchid9]

orchid9, cut the butter into small pieces and put in a scatter in x. stove.

melt or throw whole

It is best for the oil to be at room temperature - that is, the softer the better ... cut it further into pieces and, as described above,

put in scatter in x. stove

It's strange, no matter how much I try to bake bread, it comes out very pale all the time, I've already tried a bunch of recipes and programs. For example, in the picture (sorry for the low quality) with the setting "dark crust" - and this is one of the darkest shades still turned out, usually lighter. And in the picture it turned out darker, in real life - a pale yellow shade like that of a beech.



I am also confused by the review of one of the users, whose bread maker, changed under warranty, bakes differently, do they really have such a spread of parameters depending on the instance? For example, my temperature may be 10 degrees lower - that's what it turns out to be pale (and often not baked).

By the way, the bread itself in the photo is delicious, it is on a dough of half of the flour, fermented at a temperature of 26 degrees for 4.5 hours.

[blinkfrog]

blinkfrog, and how long do you have a stove? At the beginning of my use, I also had light loaves even on a "dark crust". And now something has worked, and such fried bread is stoking! Even the top crust turns out to be dark-fried, almost no different from the sides in color. Maybe you will?

blinkfrog, how long do you have a stove?

Well, yes, I have a new one, less than a month yet. I hope that the same as you will.

[blinkfrog]

blinkfrog, well, I thought so. Over time, the bread maker starts to fry better somehow, I read somewhere here about a similar experience. A brighter color in breads made with milk, yoghurt or with the addition of cheese. Sweeter than table one will also be hotter. Try it.

Dear Panasonic 2502 users or just knowledgeable people, tell me, please!

In the instructions for 2502 there is a recipe for "Bread with cheese and raw smoked sausage", in it the first ingredients are "wheat flour 200 g" and "wheat flour with bran 200 g". Here is flour with bran - is it for sale? Or do you need to buy bran and add it yourself? Or is it called something different in stores? I wanted bread with garlic and cheese, but I got stuck on this ingredient
if the question is stupid, please do not kick too much, I have been using the bread maker for only a week, so I'm experimenting

For sale, especially near you there is a gorgeous flour "Altai Health"
Look here: Table of contents of the section "Ingredients and accessories for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0
including Cooking whole wheat flour and flour of the 1st and 2nd grade ourselves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

Dear Admin, please tell me, in that recipe the ingredient is "wheat flour with bran" - meaning whole grain flour from your description, that is, in other words, in this flour there are 9 parts of ordinary premium wheat and 1 part of wheat bran?
I'll try to look for Altai's health, thanks for the recommendation

[detailed diagram]

From the link above, I gave detailed diagram preparation of three types of flour: whole grain, flour 1 and flour 2

everyone, everyone !! Hello!! bought a Panasonic SD-2502 yesterday! already love her, but !!!! help me please!! baked bread ALREADY 2 times, and, the top crust, like torn .... what's wrong? and, "The paddle is loosely installed, but it must
touch the bottom of the bread pan ", in the instructions, but I have a clearance mm2? is there something wrong? !! THANK YOU SO MUCH !!!

[ievgeni]

ievgeni, Roof cracking, little water. The paddle should hang on the shaft and should not touch the bottom. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=582.0 #

2501 - white plastic housing, additive dispenser.
2502 - stainless steel body, additive dispenser and dry yeast dispenser. All. Think for yourself, decide for yourself.
Yes, also, as a rule, the difference in price is not in favor of 2502.

[vizior]

vizior, I recently also suffered the torment of choice. I decided that I did not need a yeast dispenser, but I really wanted to take a stainless steel, I was not even embarrassed by the overpriced price. And then by chance, when I wasn’t even going to buy a bread maker, I went into the store with my husband and then saw her dear one, and in white and silver, and then I thought, why should I overpay .. and unexpectedly took a little white one. Now I’m not overjoyed at her, she is so pretty, and a yeast dispenser would never be useful to me, it would only rumble like crazy. I sometimes get scared of this dispenser for raisins, I think that something is stuck or broken in the stove and rush like crazy to the kitchen, and this raisin turns out to spill out.But in principle, I don't even need this dispenser so often, so I'm very glad, that she took the stove in white

How many people, so many opinions. For example, I have never used an additive dispenser at all, because we do not eat such bread. But for a yeast dispenser - constantly. And the appearance of the 2502 makes me very happy, standing next to a white pressure cooker. In general, equipment in non-corrugated buildings is very nra to me)))

[Alyon]

In principle, they are both very very cool. And for those who cannot choose, you need to decide whether they need a yeast dispenser or not, and there is a difference in color. And so I myself love everything in stainless steel cases. Alyon, but I have on the contrary, the bread maker is white, and the pressure cooker is stainless steel

Hello everybody!

Take the newcomers into your ranks.

Yesterday bought a Panasonic 2500 tried to bake bread yesterday for the first time.
Not to say that it was completely lumpy, but they themselves messed up, the dough was liquid and it turned out a little not quite what they wanted, but nevertheless it did not lie stale.
As far as I understood, there was a lot of water and little flour, they made a little one in the main mode 1.
Today was the second attempt, but the flour was already measured with a glass, based on the fact that there are about 130-140 grams in a glass. We just haven't bought the scales yet.
The result of the second attempt is shown in the picture.



When it cools down I will attach a photo in the context and describe the taste.

I am glad to everyone and read everyone with pleasure.

[Sergei]

Sergei, with a purchase! Congratulations to the new baker! The bread came out great

[about]

Today was the second attempt, but the flour was already measured with a glass, based on the fact that in the glass about 130-140 grams. Simply until you got the scales.

Oh-oh! Don't do that again! No "about" and "glasses"! And this is not at all "simply", and "to my horror" the scales have not yet taken over. Well, but seriously, the scales had to be bought at the same time with flour. Only by measuring with an accuracy of 1 gram, and not +/- 10, you will then be able to correct the bun at the next baking. Good luck to you!

On the contrary, you need to accustom yourself to have a handy tool and try to make a kolobok "blindly"! And not depend entirely on accurate measuring cups.
The most accurate measuring cup - flour / liquid balance! Only the moisture in the flour commands the dough kneading parade!
More moisture in flour - less liquid
Low moisture, dry flour - more flour.
Flour is a hygroscopic product and absorbs moisture very well even from humid air in damp weather, even in a sealed plastic bag!
I had several cases when I had to add liquid to the flour in the amount of 100% to the flour weight, so the flour turned out to be dry from long storage, and different flours take liquid in different ways https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0

And what to do when in the country and the measuring cup is forgotten at home? A tin can will help out! It is enough to know and be able to use the dough kneading rules, as here for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90765.0 , for which the author of the recipe received first place in the bread competition