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

[newbie]

Good advice ...newbie... This I will use your advice, and let Sergei at least a loaf ... he will bake a dozen so that he can feel the bookmark-kneading-bun.
I seem to be friends with fantasy, but to imagine "... when I had to add liquid to the flour in the amount of 100% to the flour weight, ..." it turns out badly. But here I just take it on faith. Your competence in this area is beyond doubt
By the way, here's a reason to ask, otherwise I wanted to, but sisnyalsi. Tanya, how to determine this moisture content of flour!?!?! I have already encountered this problem.

By the way, here's a reason to ask, otherwise I wanted to, but sisnyalsi. Tanya, how to determine this moisture content of flour!?!?! I have already encountered this problem.

At the bakery there are devices for this. And there, the kneading of the dough does not start until the moisture content of the flour is measured, since the CALCULATION of the amount of water for kneading depends on this.

At home, this is almost impossible to do, if only by observation, at a glance.
Dry flour - crumbles, does not keep its shape, a kind of dry flour, if rubbed in hands, it leaves no traces, crumbles.
Wet flour is the opposite.
And a lot depends on the type of flour (rice, buckwheat, etc.), they absorb water in different ways, and sometimes they just don't want to take it at all (link above).
Remember the packaging of granulated sugar: lay at home in a bag or bag and turned into a lump, which means that when packing the sugar lay next to the liquid, gained moisture in itself, became heavier, gained weight for which we paid in the store - and then lost weight, dried out, weight decreased, but no one returned the money for this

Therefore, I have long adopted a rule for myself: take this table FOR THE BASIS https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 , just as a guideline, how many ingredients you need to take for the kneading. And then you need to spend a few minutes to adjust the moisture content of the flour, add a little flour or liquid to get the dough of the desired consistency and then calmly wait for the finished bread
I have this table printed out and is in the kitchen, so that I can check myself at any time and not make a mistake. I remember some indicators as a keepsake, but something needs to be peeped before kneading.

And I keep this table in my memory https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0to recalculate the capacity of the dishes I use to measure flour and liquid. If according to the table in a cup of 250 ml. includes about 150 grams of flour, then in a standard 400 ml can. flour will enter about .... count quickly and not difficult. And if I was mistaken, I will adjust it by adding flour or liquid during the kneading process. Therefore, a scale of 10-20 grams of tudy-syudy is not fatal! Important: flour / liquid balance, dough consistency.

Thank you very much! I drove in !!! I have already ripped off such a table and is also stored in the kitchen. But according to it, I did not add the bookmark taking into account the humidity!

[Alyon]

. Alyon, but I have on the contrary, the bread maker is white, and the pressure cooker is stainless steel

I also wanted a stainless steel pressure cooker, but after they brought me one used, and the other with an external defect, I had to order another company and in white (
And if on the topic, although no one answered me what happened to my Frenchman, today he turned out to be almost flush with the edge of the bucket

I also wrote about the moisture content of flour. When I opened a new package and started pouring it into a glass with a spoon, I immediately realized that this flour is more moist, it really is different in appearance.

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

As promised, I post what happened inside



The taste is wonderful, and everything worked out as expected the second time.



I took the scales from friends to check the measuring cup, as it turned out, the graduation was applied correctly, I also checked the faceted glass, indeed 130 grams of flour is placed there.

Then I had a question why the first time did not work out, because it turns out they were poured according to the recipe practically, perhaps the flour from the same manufacturer, but from a long-open bag, was filled with moisture and it was worth adding less water.

But experience will come with time, and we are still thinking of purchasing the scales.

Made according to a recipe from a book for an average loaf (500 flour 1.5 tsp dry yeast "Saf-moment", 1.5 tbsp sugar, 1.5 tsp salt, 1.5 tbsp . oil, 330 ml of water)
size L medium crust, basic mode for 4 hours.

Please tell us about Easter cake. I am confused by the small amount of liquid. everywhere about a glass ... and can I replace it with milk?

THANK YOU!!!!

[ievgeni]

ievgeni, Kulich, bake quite complex pastries according to recipes, for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html

sazalexter, thanks. and according to the recipe from the instructions is not very good?

[ievgeni]

ievgeni, Bake according to recipes from the forum, checked, it turns out better.

sazalexter, thanks again.

According to the recipe from the instructions, I like Easter cake, only I always get it with a brown crust, the cooking temperature is high, you can bake in the oven

[vizior]

vizior.In the topic Panasonic, the answer will be Panasonic

Can you please tell me if it is possible in HP Panasonic SD 2500 to change the size of the product during operation or skip the "standing" mode

You can add the amount of ingredients directly. Within reasonable limits, of course. Subtract? I do not know. If only remove the piece of dough.
Instrument settings that are already running cannot be changed.
The alignment is also "not skipped".
We often do this: turn on the program and load everything into the bucket during alignment.

And I have a tragedy. My 2501 stove has a broken plastic hook that holds the dispenser. I suspect that from the high temperatures. I rarely use a dispenser. So now I will buy myself 2500 and I will add additives after "PIK-PIK" ... Once again I am convinced that the more bells and whistles the faster something breaks off. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1699.0

And I have a tragedy.

I answered you on the thread "Hurray! Bought ..."

Hello. If possible, give, pls, a link - most likely, this issue has already been discussed.

Newbie, mastering SD-ZB2502, reading the forum and the local "BEGINNER'S GUIDE ..." and the question arose:

How to set up a "kolobok" for a "flour in water" bookmark is understandable, but the instructions with recipes attached to the HP, on the contrary, indicate the following order: 1 - place dry ingredients, 2 - pour in water and other liquids.

And how, in this case, to tune the "kolobok"? Or for SD-ZB2502, you can also "flour in water"?

Give a link where you read "flour in water"

Flour is poured into water in other models. In particular, Moulinex works like that. Here is a different principle and it's great! At first, you need to try to adhere to the proportion of the recipe and everything will work out.

Give a link where you read "flour in water"

Here and many more where you can find in the text https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0

Here and many more where you can find in the text

But Panas has the order of laying out products, from dry to liquid components. The head, she would not only wear a hat ...

Denis!

Denis!

I still remember the times with beer))))

I also...
I'll find a pryntsyp !!!

Thanks to everyone who responded!

I continue to delve into the "Kolobok Rule", topic 8:

Make it a rule to never add water to the dough!

A better option is when flour is not enough in the dough, you can add it later than add water. Water (liquid) during mixing should be a constant value initially (how much water was poured - so much was poured), and regulated by adding flour. Even initially, when kneading the dough, you can make a special "lack of sleep" of flour in the amount of 30-50 grams, so that then by gradually adding it to the kneading dough over a tablespoon, to achieve the correct bun.
This principle has been tested and is called "flour in water".

Since we form the kolobok already during kneading, we can probably do this:

1. The order of the bookmark is strictly according to the instructions for the CP, first "dry", then "liquid".
2. But ... "dry" we do not sleep enough grams for 30-50, and water - as much as in the recipe.
3. When kneading, we will add the missing flour until the bun takes on a decent look.

It turns out that we will comply with the instructions and will not violate the proven principle?

In this regard, the question is: in HP Panasonic SD-ZB2502, the batching cycle goes continuously without stopping, or is there a pause in the cycle that separates the preliminary batch from the main batch?

[Antiq]

Sorry of course Antiq, But you actually read the instructions ???

So I’m talking about how to understand the phrase from the instructions: "The mixing period includes a lifting period", note 3 on page 12.

“The mixing period includes a lifting period”, note 3 on page 12.

this means that in the period of 15-30 minutes for this operation the time is included when the bakery will work for a short time in the lifting mode. there is a gap literally in a minute or two.

when the bakery is running for a short time in lift mode. there is a gap literally in a minute or two.

Thank you, exactly what you need! Will this gap be at the end of the mixing period, or closer to the middle?

somewhere in the middle, but I did not pay attention to it, Here you need to buy a silicone spatula, it is convenient to drop the dough from the walls when kneading (sometimes it is necessary) to fill up, all is better when kneading is in progress.

For three years, I only made cheesecake dough during the day. I always bake bread on a timer at night with a delay of 10-11 hours, using raw yeast (those in briquettes). There is no test on the walls. I always sprinkle flour in a slide or pyramid, (y) water is therefore obtained in a CIRCLE. And no impurities and flour in the corners ...

I also do not have any impurities, I mostly bake only at night. But "a slide or a pyramid" is cool! ... I'll try the same

There were no promises and there were no when, but you have to somehow participate in the process, and not be just a bootloader

There were no promises and there were no when, but you have to somehow participate in the process, and not be just a bootloader

And I had ...: secret: living flour remained in the corners ... There are all kinds of loaders and the load will fall apart: mail1: and instead of bread, a brick will be baked

There were no promises and there were never,

And I had ...

And I had. Moreover, with the same flour, the sequence of the bookmark and the amount of ingredients. I think it also depends on the voltage in the network. Well, we have, anyway. It happens that she, darling, barely scrolls, just as the lights start to blink and go out in the house. What can you do, it happens. (Mayhem !!!)

And I had ... living flour remained in the corners

I still have flour when I bake cakes or when there is a lot of rye flour in the recipe. When kneading, I help with a silicone spatula.

Hello everyone) I have a Panasonic SD-ZB2502 bread maker, I'm very happy with it and everyone who eats bread with us immediately thinks about buying a bread machine, and what kind of cakes it makes, mmmm delicious))) I will slowly read the topic, maybe I will find some some interesting information)

Hello everyone.
I have long been going to buy X \ P and now it happened
Panasonic 2501 (recently purchased in Auchan for 3999)
The first pancake came out lumpy cause Belarusian yeast dry bread did not rise almost, in general, in a bucket (so Belarusians do not take our dry yeast)
I took SAF Instant and it buzzed, the stove has not turned off for two days, everything is super
Many thanks to all members of the forum for your help and tips

now it happened
Panasonic 2501 (recently purchased in Auchan for 3999)

Wow! Super! Congratulations! The price is very tempting ... Ashany is far away. Otherwise I would have bought a second one for the dacha.

tell me pls - on the Panasonic SD-ZB2502 bread maker, can any mode be used for baking rye bread on yeast-free sourdough? Or only in manual mode (on the 20th batch, 45 minutes, it rises for 2 hours, and on the 12th, 1.5 hours are baked)?

I think only in manual mode. We have the longest program - a Frenchman, but there are still intermediate kneading, and rye does not need them, all the more so on leaven.

[Serge_Ya]

Serge_YaYou need a programmable HP Zojirushi Breadmaker BB-CEC20, Brand 3801 or Bork X800.

tell me pls - on the Panasonic SD-ZB2502 bread maker, can any mode be used for baking rye bread on yeast-free sourdough? Or only in manual mode (on the 20th batch, 45 minutes, it rises for 2 hours, and on the 12th, 1.5 hours are baked)?

I do on the 7th. Turn off before baking and wait for the rise twice. It could be 4 hours. Then baking for 1 h 20 min.
🔗 🔗

And share the recipe for such a bread, please)

is there any point in 2501 or can we stop at 2500? in practice, does anyone use this dispenser?

I have 2501. Only mine dispenser. Sometimes.

I have 2502. I use dispensers, both. Always.