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

[Ekaterina2]

Ekaterina2, And what are the rest of Panaska bad ?! 2502 for example a great helper!

Ninelle, of course, 2502 is good! I just have 2501 ...

[Ekaterina2]

Ekaterina2, so they, in my opinion, are completely identical. Except for colors, right?

All products are available in Auchan, that is, throughout the country.

Are you so sure that there are Ashans all over the country? And even in Konotop?

So Konotop "over the hill"! They may have.

Yes, I've read it already. "All over the country" means all over Moscow. There is no life beyond the Moscow Ring Road. So they seem to say.

so they, in my opinion, are completely identical. Except for colors, right?

There one more dispenser (for yeast) was sniffed and wrapped with a piece of iron. Essesno, and the price tag looks more authoritative.

[Wit]

Wit, and I love him, despite the price tag)))))

Well, and some have a democratic 2500 and enjoy the device and life ... Yes, purr?

Like Shakespeare:
"Love is blind, but without eyes
She leads where she wants us! "

Yes, purr?

AHA !!!

[Wit]

Wit, well, you got carried away .... MURLIC! ))))))
marinastom, and this is correct, by the way, compared to many others, the 2502 is quite democratic!

Are you so sure that there are Ashans all over the country?

🔗]

[poncik]

poncik, active links to third-party resources are prohibited

There is no life beyond the Moscow Ring Road

What about us? Far, far beyond the Moscow Ring Road? We live without Ashanov!

Like Shakespeare:

Wow ... Vital, hachu poems! Mona and about the stoves and about the rolls ...

Ira, poems in a personal!
In the evening I'll lay out the coming sleep.

poncik, active links to third-party resources are prohibited

You're worse off. You will spend half a day in search of flour in an unfamiliar place.
And for an advanced forum member, I gave a link to the prevalence of auchan in Russia. Of course, not every town has a store, but the geography is vast.

[poncik]

You are worse off

poncik, here the keyword is "active", not "prohibited".

I am reporting - I baked ordinary white and ordinary white with raisins. Yummy! This is despite the fact that I did not weigh the butter and flour, but in the old fashioned way - I changed the flour with glasses, the butter generally by eye ... once I had a mulinex bread maker, with which this would not work. That is why I broke up with her.

Quick bread, program 2.
The recipe is standard from the manual.
XL size, dark crust.
To optimize the test, I added one Ascorbic acid tablet (90mg) to the water.
The bread yield was 920 gr.

[poncik]

poncik, Congratulations! The bread turned out to be envy! Tall, smooth, golden!

Thank you.
I myself did not expect from the short program.
Probably the ascorbic acid helped.

Quick bread with apple juice.
Everything is the same as in the last recipe, but 200ml. water replaced 200 g. Apple juice J7 100% ...
The dough has risen a couple of cm higher than just on the water.
The crumb turned out to be dense, white, fluffy and "tore the cap" a little.

The next bread will be baked with truffles.

[poncik]

poncikwhat a beautiful bread! Does it smell like apples?
And by the way, ascorbic acid - what is its effect? First time I see her in recipes

[poncik]

poncik, I see a bottle of maple syrup in your photo. I also have one. What are you doing with him? Added to the bread?

poncik, what a beautiful bread! Does it smell like apples?
And by the way, ascorbic acid - what is its effect? First time I see her in recipes

The bread does not smell like apples. The juice was used as a stimulant of yeast reproduction, a source of acids and vitamins.
The bread with juice rose and baked perfectly.
Ascorbic acid is a yeast growth stimulant. For this, it is added at the rate of 200 mg. (Approximately) per kg. flour.
Ascorbic acid also normalizes the dough and improves the baking process.
Ascorbic acid was added as one sweet tablet per serving XL.

poncik, I see a bottle of maple syrup in your photo.

I smeared the crust with maple syrup before removing it from the mold.
It's very good to dip bread in syrup.
You got the idea to add maple syrup instead of sugar.
I will recalculate and add.

[this is the topic]

And by the way, ascorbic acid - what is its effect? First time I see her in recipes

We have this is the topic.

[poncik]

poncik, mutually - you gave me the idea to grease finished baked goods with this syrup. And then I specially diluted sugar in water for this.

[this is the topic]

We have this is the topic.

Well he knows everything !!!

[Admin]

Not all ... How is it Admin it was, "All my life I have been with Life as an apprentice ..."

[marinastom]

marinastom, thanks for the topic! went, read ...

Hello everyone, dear bakers! Take a new student to your friendly class. I waited for my Sonechka 2502 for three whole weeks, and I went into a "binge" (in the sense of reading voraciously) all three parts of this topic. I just finished and decided to immediately join your ranks, you have a lot of fun here, and they will help you with advice. In general, I will be with you for a long time, I will study, before that I only baked a little in the oven and in a slow cooker. I study topics for beginners, tomorrow I will try, and now I read a little more (well, just a little), and bainki, otherwise my head is completely swollen from the abundance of information.
And of course, the question immediately arose, before putting bread for the first time, do you need to do any manipulations with the stove? Well, in the sense of wiping the inside of the wall, ten? I washed the bowl and the shoulder blades, but I'm afraid to climb inside ... Or maybe it should be warmed up somehow beforehand (well, empty)? Sorry, if I ask stupid questions, I sort of read about it here somewhere, but everything got mixed up in my head (a complete mess in general), that's why I'm asking. Please tell me, otherwise I don't know from which side to approach her)))

[Larissa]

Larissa, welcome to the club))) I didn’t do anything, I washed the bucket with a spatula and that's it, it was really unbearable)))
I didn't smell anything, I got bread, I really baked from the ready-made mixture for the first time))))
The second time I tried it myself according to the recipe, I screwed up something, the bread came out with a salty brick)))) I came here to complain and cry))) regretted, prompted, warmed up))))
now I do everything with my eyes closed))))

now I threw in my favorite recipe, for the second time today
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143054.0
Wheat-rye bread "French"
and I'm sitting with my glasses, I decided to add some salt over the recipe, I wanted salty
I'm worried))) how to sleep now

but in general the recipe has been proven a hundred times already)))))

and I'm sitting with my glasses, I decided to add some salt over the recipe, I wanted salty
I'm worried))) how to sleep now

I also always put more salt, otherwise my fresh one .. on that recipe (400g flour) I put salt 7-8g

[Larra]

Larra, Larissa, Welcome! As Buzuluk saw, she shuddered, so nice, I have a cousin's sister lives in your city.
It is really difficult to screw up bread in Panasik, but it is possible.
Anyway, good luck!

[Tatyana]

Tatyana, Marina, girls, thank you for the warm welcome, now in the morning I will rush for flour, yesterday, in joy, I even forgot to look what I have with my supplies ...
Marina is very pleased that you know (nothing about you?) Our city and thanks for the wish of luck, I will need it now))) I will definitely sign off on the first result

[Poncik]

Poncik baked bread with apple juice and bread, judging by the photo, beautiful.
But I have the opposite. I decided to bake apple bread according to a recipe for European models.

Cider apple bread
Menu ‘01’ (4hr-4hr 5min)
Size M
Yeast 1 tsp
Strong White Flour 500 g (1 lb 2 oz)
Apple grated 1
Sugar 1 tsp
Salt 1 tsp
Ground White pepper 1⁄2 tsp
Cider 300 mL
Rosemary 1 tsp

Disappointed, everything is in order in the shape, appearance and structure of the crumb, but here the crust is "rubbery" and not just a crust, but also under the crust for another half a centimeter. I won't bake any more apple bread.

The first bread is baked, the simplest of the instructions, well, what can I say from first impressions, the stove is working quietly, with the yeast dispenser I was apparently lucky (it clicks, but not loudly), only a little strained that during the kneading you could hear a slight creak, how do you think it will pass , or am I already worried about starting? An hour and a half left until the end, I'm sitting waiting for what happens)))

a slight creak was heard during kneading

This is normal.

[Taia]

Taia, thank you very much, calmed me down, otherwise I don't want to leave))) all these replacements, exchanges ..., time and nerves. So we will continue to bake

Here, by tradition, I post pictures of the first-born, it seems like it turned out fine, the crust is thin, crispy, but the roof is a little not perfect, and the crumb is too soft and tender, in my opinion it was necessary to add a couple of tablespoons of flour, I think correctly? Please rate, how is your experienced opinion, what to work on?

[Larissa]

Larissa, for the first time it is very good!
I suggest not even bothering about the roof, crumb, etc. Maybe someone else, but I never got two identical loaves. And I have been baking, thank God, since 2008.

[Marina]

Marina, thank you, but I don't bother too much, especially since when I cut off the bread in the morning, it was already denser. And the second loaf came out even more beautiful, so I think I will succeed))) And if something does not work out, I will turn here for help, you all have a lot of experience already)))

[Larra]

Larra, congratulations on joining our ranks! Happy bread and dough!

[french]

And I finally made it to the transformation french I remember that back in July I wanted to increase the amount of ingredients, because from the standard amount, by 400 g, bread is obtained for one day, which I would like to fix.
So I took up this business.
Increased all ingredients by 1/4. Let's see what happens:
Dry yeast 1 1 \ 4 tsp
Wheat flour 500 g
Salt 1.5 or 1 and 3/4 tsp. (for those who are more used to bread in terms of salinity like store-bought, you need to add 1 tsp. and 3/4)
Powdered milk 1 and 3/4 tbsp. l.
Butter - slightly more than Art. l.
Water 320 ml (in the recipe it costs 280, but I always add 20 ml less, because the flour has a lower moisture capacity)

She put the bread overnight, in the morning such a bread came out: 🔗

However, I have such a question. I pulled out the bread 3 hours after it was cooked (did not hear the alarm). I come and see a picture: the bread, of course, has cooled down for a long time, and the display just shows the number 07, as if someone had dropped the program. Usually, when HP cooks the bread, she beeps and squeaks, if no one hears her, she continues to leave the bread on the heating and there is a line under the word "End". Does this not apply to French bread or is there a poltergeist in my house? ))

[Katerina]

Katerina, thank you, I'm very glad to be in your ranks))), bake, bake, bake ... how to stop

the display just shows the number 07

when you don't turn it off for a long time. then HP turns itself off

she continues to leave the bread on the heating and there is a line under the word "End". Does this not apply to French bread or is there a poltergeist in my house? ))

Instructions for something are written ...
Preheating at the end of the program lasts 1 hour, then the settings return to the initial ones before the start.