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

[George]

George, help especially stupid.)) I can’t figure out the water. Is the malt boiling water removed from the water quantity for the whole bread? from 330ml? or is it "+"?
I also had a liquid in all variations. suggested to subtract from the total, and xn painfully kneaded. I helped a little, took off the adhered mixtures on the edges of the form on the bun ... again upset (((unlikely that she will bake.

I love white endlessly. correct is ... as it should ... but ear is very loose .. alarming. but nice to eat))

[mikki]

mikki, plizzz reference.

The first time I used a defender - I bake white bread with raisins (or rather, a loaf for tea. While I was talking to my daughter on Skype, I missed the moment of dropping raisins. But I wanted to listen to whether it blurts out or doesn’t blur!

While I was waiting for an answer, I baked it again. the water seemed normal, but it was scary to hear how it "burst out". there were lumps of unmixed dough at the top .... what did I do wrong?

While I was waiting for an answer, I baked it again. the water seemed normal, but it was scary to hear how it "burst out". there were lumps of unmixed dough at the top .... what did I do wrong?

The flour-liquid balance is disturbed. It turned out to be little liquid, so the cotton was torn.
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? 🔗

[Tatyana]

Tatyana, excuse me, if not in the subject, but where you can ask a question about wheat rye bread (from the custard instructions, only from myself I added prunes and dried apricots), it seems that it turned out, and even the roof is even and convex, but the crumb is a little moist and slightly like would be like plasticine, maybe they will tell me what is the reason? HP I have 2502.

[Admin]

Admin, could you please explain how to figure out the balance? link does not open.

[Admin]

Admin, could you please explain how to figure out the balance? link does not open.

Impossible in a nutshell - read here about the flour-liquid balance and watch master classes on koloboks here "The bread failed again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

[Admin]

Admin, at the first lines .. I can tell you the explanations from the link right away. it does not work only, please note, only custard !!!

I realized that I had to fight myself !!))

[Admin]

Tatiana, excuse me, if not in the subject, but where you can ask a question about rye bread (from the custard instructions, I only added prunes and dried apricots on my own), it seems like it turned out, and even the roof is even and convex, but the crumb is a little wet and slightly like would be like plasticine, maybe they will tell me what is the reason? HP I have 2502. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197192.0

Admin, if it's not difficult, please answer my question, otherwise I was completely confused about where to look, I found answers to many questions, but I did not find something about the moisture and plasticine of the crumb. Thank you in advance)))

Admin, if it's not difficult, please answer my question,

Tatiana gave you a link, and, accordingly, the answer to your question:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146942.0

[Bread is the head of everything]

Girls, my section is called Bread is the head of everything

All your problems are described, and the answers are given in the "Basics of kneading and baking bread" section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 I wrote it especially for you!

We go here with questions:
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Help, nothing happens with bread !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

[Admin]

Admin, * Anyuta *, thank you, I just poke around on bread topics like a blind kitten, so I ask stupid questions, I want to bring everything to mind, so that it is tasty and beautiful, I will read, study))) thanks again for the links

[if desired]

I just poke around on bread topics like a blind kitten, so I ask stupid questions

That's how everyone started.
With time , if desired, you will figure it out.

in my personal fantasies went far))
baked the main 200 rye flour, 200 white. the rest of the recipe for basic white bread. it turned out to be an unsightly turd!)) low low ... but not bad propeklos. the family council decided to leave the victim of the experiment as an edible product. have not tasted yet ...)) cools down))
right now I'm baking the main white fast. finished with vegetable oil. I bake on butter. I think you can't spoil the porridge with butter))

[Komp-Serena]

Komp-Serena, Please read # bake according to recipes from the forum. Measure flour with scales.
PS In relation to bread, expressions on the forum are not welcome, and in general you can do without them

in my personal fantasies went far))

Olga, as I understand you! When I started baking bread, I also wanted to use my imagination and do something like that! so something similar to your experiment turned out Well, it didn’t work for me, like my dad did: he always made bread by eye and always got a magnificent loaf.
I made a conclusion: until I fill my hand with simple recipes, do not start to work. Then it becomes easier, because you begin to understand (or feel) the features of the processes occurring when making bread)

[sazalexter]

sazalexter, I did not understand you at all. what expressions are we talking about. read the forum.

[turd]

baked the main 200 rye flour, 200 white. the rest of the recipe for basic white bread. turned out unsightly turd!))

Hello, dear site users, I would like to ask for help. Perhaps in the wrong section, but I haven’t quite figured it out yet (the moderators will forgive me). I flipped through the last 40 pages of topics, I did not find an answer to the question, I read other topics, but perhaps help will come faster if I show a photo.

We bought a bread maker today, made the most ordinary bread from the recipe book. Panasonic 2501 model. And it didn't work. Did everything strictly according to the recipe, did not step back a step. The result is obvious. Remains of flour on the crust, the bread is slightly not baked, not raised, wet, heavy ... only the crust came out beautiful, and the taste is quite edible. Size L. But it went into the trash.


From what I read in the instructions: little water, little yeast, bad flour. It's like that? Or will there be more tips?
Instant dry yeast. Baking flour, 1st grade.

Evgenia, I don't know about the others, but I always help my bread maker, in the middle of the kneading with a silicone spatula I scoop up flour from the corners. You can see unmixed flour ...

In general, I did not open the recipe book, I took all the recipes from this forum.

According to the instructions, I never opened it, I thought it was strictly prohibited))
I understood about flour. And what is raw, did not rise? also because of not promes?

According to the instructions, I never opened it, I thought it was strictly prohibited))
I understood about flour. And what is raw, did not rise? also because of not promes?

A few posts above have already discussed this topic, go there, read the links that are given there.

Hello, dear users of the site, I would like to ask for help.

We start with this topic to get acquainted with bread "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 and we especially carefully study the topics-master classes on wheat and wheat-rye bread, koloboks

yes, yes, I read. Now I should keep so much in my head

[Evgenia L.]

Evgenia L., the most "asking" - little moisture. What's the recipe? What yeast? Are there eggs in the recipe? If yes - which ones did they take?
I used the book to cook several times. It always worked out.
Try again. Check the bun. And (most importantly!) Heed the advice of the Admin!

yes, yes, I read. Now I should keep so much in my head

Painfully familiar!

yes, yes, I read. Now I should keep so much in my head

Start training from here:
Wheat flour gingerbread man (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0
The easiest white bread made from wheat flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

We take the recipes here:
The simplest bread (according to bread machine models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

The recipe is the very first in the recipe book, basic or regular. No eggs. Water, salt, sugar, butter, flour, yeast. Yuva yeast for bakery. But there are others, I will try them.
I've already read the rule of the kolobok. I will "climb and feel" tomorrow

Yes, thanks, I have already found the recipe for simple bread using bread makers, thrown it into the bookmarks.

[Evgenia L.]

Evgenia L., good luck with your assistant!

[Evgenia L.]

Evgenia L.,
Do not hesitate, write out all the tips and recipes you like in the "Talmud", and with it come to the stove, point your finger, put a checkmark in front of the ingredients. After a short time, you will begin to memorize something, and there you will not be far from "professionalism". I started that way too.

In general, I'm such a "teapot". It seems the reason is that you need to measure flour on a scale, and not in a measuring glass. It's a shame))
I have a glass of 330 ml, but this is water, not 330 g of flour))
in general, tomorrow I'll go buy a scale

In general, I'm such a "teapot". It seems the reason is that you need to measure flour on a scale, and not in a measuring glass. It's a shame))
I have a glass of 330 ml, but this is water, not 330 g of flour))
in general, tomorrow I'll go buy a scale

The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Quantity of main ingredients in one measuring cup and measuring spoons https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

Then a question arises along the way. If I measured flour with a glass, and 240 ml = 160 g of flour, then putting 500 ml, I put a little more than 320 g of flour, and according to the recipe, it seems like 500 g of flour is needed. That is, I did not report flour, but there was a lot of water. Then why didn't the oven knead the flour? Indeed, according to the photo, the first assumption is that there is not enough water, but here it turns out there was an excess of it.
I understand that tomorrow I will climb into the stove and see what is there. But now, this fact is not clear to me))

[Evgenia L.]

Evgenia L., the option is this - in the center the bun was not formed, but a "slurry" turned out, which simply did not scoop up flour from the corners. The products may have been bookmarked incorrectly. But this is my private guess.

But, in any case, it explains the situation. Thank you!

Then a question arises along the way. If I measured flour with a glass, and 240 ml = 160 g of flour, then putting 500 ml, I put a little more than 320 g of flour, and according to the recipe, it seems like 500 g of flour is needed. That is, I did not report flour, but there was a lot of water. Then why didn't the oven knead the flour? Indeed, according to the photo, the first assumption is that there is not enough water, but here it turns out there was an excess of it.
I understand that tomorrow I will climb into the stove and see what is there. But now, this fact is not clear to me))

No need to complicate calculations
I gave you two conversion tables, so feel free to use them!
One cup 240-250 ml. holds 140-150 grams of flour and no more! You need to measure flour "under the knife", and not stuffing a cup with it to the eyeballs and stomping on it. This is described in detail in the BAKING MANUAL - let's go there to study.

No need to use large cups and pans - use a volume of 240-250 ml. and measure it 1-2-3-3.5 and so on cups (one at a time!)
If you break these rules, you will get more flour than needed, hence the lack of liquid and impurities and a brick of ready-made bread

[Evgenia L.]

Evgenia L.,
I'm here on such I ran into flour ... I can't wait for it to end, finally. Bread has not been produced for a month and a half. So calmly get down from the mountain and have the whole process, as we used to say in Odessa, "with attention."

[entin]

entinwhat kind of flour?
For example, I have a reverse story. Parents in Dixie bought what they had - namely their "D" goods. I nodded skeptically, but there was no choice. Baking turns out -
Oh yes, I forgot. On the package GOST 52189-2003 it is written in bold letters.

I took it in the suburbs, in a 5-kilogram bag, a red, white rectangle above the middle, "flour" is written in it. Whose, as usual, did not look. The neighbor also took with me. I made a brew for the dogs. She swore too. I'll be there next week, I'll come in, I'll see, I'll definitely write whose.
By the way, Dixie ... I said here that I was very surprised by the quality of Ashanovskaya flour. I was also very skeptical when I took the fish to fry, but it turned out - very wonderful, even. So, go and know ...

Thank you all again for your advice. In the morning I bought a kitchen scale, baked the most ordinary bread, an average loaf. It turned out beautifully, I will cut it a little later.

The section is also beautiful, porous, dry. But not salted, in my opinion)) but these are trifles.

not salted, in my opinion)) but these are trifles

The amount of salt can be increased slightly. The main thing is not to overdo it, because salt is a preservative and inhibits the growth of yeast.

Thank you all again for your advice. In the morning I bought a kitchen scale, baked the most ordinary bread, an average loaf. It turned out beautifully, I will cut it a little later

Congratulations on a wonderful bread! Good luck!

I said here that I was very surprised by the quality of Ashanovskaya flour. I was also very skeptical when I took the fish to fry, but it turned out - very wonderful, even

For the last year and a half, I've been baking EVERYTHING only on Ashanov's flour .. And before that I also "perverted" as best I could, then a French thing, then some other stuff, and when I realized that cakes, buns, and cakes on this flour just fly away , then I finished all the experiments and now I take until only this flour ...: girl-yes: by the way, we should go to stock up, otherwise it ends already ...

tell me in what modes does the dispenser work?
I understand correctly that only in the modes Baking-> *** with raisins

[for raisins]

I understand correctly that only in the modes Baking-> *** with raisins

Well yes ... it depends. what model do you have, but in general you understood correctly that the dispenser for raisins works only in certain programs.

I think the despencer is a completely useless thing. I do without her and do not suffer in the least.