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

Hello. Can you please tell me, I have 2502, before the Frenchman went up under the roof, and the last few times only to the middle of the bucket (
Now I put the bread on as usual, everything is as usual.
Could it be that there is something wrong with the regime?

Hello. Can you please tell me, I have 2502, before the Frenchman went up under the roof, and the last few times only up to the middle of the bucket (
Now I put the bread on the usual mode, everything is as usual.
Could it be that there is something wrong with the regime?

Are the flour, yeast, the location of the CP, the temperature regime in the room the same?

that's the whole point, then yes. It was a sinful thing to think that something had happened to the stove, then ordinary bread would not have risen so well, and that it turns out, in this mode it is normal, but not in the other. I'm wondering, is this possible?

that's the whole point, then yes. It was a sinful thing to think that something had happened to the stove, then ordinary bread would not have risen so well, and that it turns out, in this mode it is normal, but not in the other. I'm wondering, is this possible?

Valentin had something with the regimes, he washed, rubbed, stroked the HP, it both melted and corrected.

yes I stroked her already ...

[A-liona]

A-liona, ask the man to stroke it .... no, really! In general, there are quirks. I thought that only with my ... The roof of bread began to fall through for no reason. Tried all the recommendations. Everything was the same with regard to ingredients and water ... I took her to my dacha - everything was perfect! How so !? True, here my water is much softer.

[A-liona]

A-liona, oh, I forgot. How is flour stored? She can pick up moisture. I had it.

before the Frenchman went up under the roof, and the last few times only up to the middle of the bucket (

It is summer now and from the air temperature, the yeast reaction can occur faster. Therefore, in French, precisely with a long proofing, the dough now reaches readiness faster and is baked ready-made, and not in the process, when it rises under the lid.

It was a sinful thing to think that something had happened to the stove, then ordinary bread would not have risen so well, and that it turns out, in this mode it is normal, but not in the other. I'm wondering, is this possible?

The stove is all right, it's a mechanism. But the products - ALL changeable, elementary moisture and freshness. For regular bread, the proving time is shorter than for French bread, it does not have time to overripe in the heat.

Although it’s not hot for me, the Frenchman also reacted, then the roof collapsed, then half a bucket of everything. I'm not worried, then the French regime is not for baking in the heat. I also use the usual one now.

Just think, when we make yeast dough, it always reacts to the room temperature and reacts accordingly - quickly or slowly "comes up / up", that is, it cooks quickly or slowly.

Thank you all very much for your answers. My man is 8 years old)) he stroked her too.
But at the expense of the heat ... I rarely baked, we eat very little bread, when the Frenchman stopped getting up, it was still cold, in March. During this time, 5 times only baked)

Greetings friends! I read the topic, but now the following question was born (sorry if it was already discussed): the latest Panasonic 2511 and 2512 differ from their predecessors in two programs, how useful are they? I need sweet baked goods with raisins and candied fruits, isn't this one of them? I choose between 2501 and 2511. Thank you all in advance for your answers!

[Waist]

Waist, Natasha, what should be the approximate temperature in the room, the limits from and to?

[Wit]

Wit,
In fact, in HP, every program has thermal stabilization.
For yeast growth after kneading, it is heated to 35-38C and maintained for 30-60 minutes, so that the yeast multiplies as intensively as possible.

[A citizen]

A citizen, that's why I asked. I wanted to understand what the room temperature has to do with it

[A citizen]

A citizen, Yes, stove UMNITSA of course, but the temperature of the room, drafts, still affect the result. There are holes in the bottom, the upper cavity and the lid, in the walls ... I don't know if everything is hollow or otherwise, it doesn't matter. The air moves around the "flask" and the air temperature affects the yeast functioning, although the CP tries to equalize and maintain a certain temperature according to the program. My HP was protected from drafts and everything was always superb. And then I had to rearrange and the effect was immediately noticeable. From the side of the penetration of cold air, the bread is always hooked. I try to close all doors during baking.

At first I asked my family not to leave the doors open, they looked like d ... I won't argue with them because of such a trifle. They like this bread, let it be so crooked, hooked, but PEACEFUL

I also noticed that seasonal temperature changes in the kitchen affect how yeast works in the oven and accordingly - on the final result.

Thalia, Natasha, what should be the approximate temperature in the room, the limits from and to?

Vitaly, I unfortunately do not know what it should be and the limits too. She described what she personally noticed. Since this is a household Khpich, then it is made with the expectation of everyday life, bread is still obtained, a little better, a little worse, but it turns out

More recently, I bought pressed yeast that is not what I always buy. They were fresh, but they turned out to be absolutely none. I threw out that bad yeast, and asked my husband not to buy any more.

So everything is wonderful: the stove is clever, there are a lot of recipes, a variety of products - bakes and bakes, and my household is only "plain, plain, white bread"admit no creativity. All I could do" without blood "was to adapt the basic recipe for compressed yeast

But I'm still VERY glad that I have such a good bread maker! I met many good people thanks to her. I learned a lot. And in general I love all of YOU! It's good with you, warmly, kindly, in a family way ...

[Natalia]

Natalia, actually there is a thermal sensor. On the inner side of the HP, about half the height of the bucket. The whole process of maintaining the desired temperature is controlled from the value of its readings.
I studied the whole thing about 4 years ago, pushing my sensors there. The report is here.

[Konstantin]

Konstantin, thanks for your experiences, added detailed knowledge about our stove
The stove really does a lot, only it doesn't brew coffee and ... sudden air flows from outside
I always suit her extreme, the door to the street is 2 meters away. A big dog lives in the house and she, too, through this door all the time to the street NADA, and then her daughter play with the dog, and then go back in and something else during the preparation of the bread. The result is a wry loaf at the exit. , no one bothers him, and in the morning - beauty !!!

There are holes in the bottom, the upper cavity and the lid, in the walls ... I don't know if everything is hollow or otherwise, it doesn't matter. The air moves around the "flask" and the air temperature affects the yeast functioning, although the CP tries to equalize and maintain a certain temperature according to the program.

This is what you wrote powerfully! Drafts (air movement). Do you have a stainless steel bread maker? (Oooops. Looked at the profile sd-2500. So by). Or does the draft lift the lid and blow out all the accumulated temperature along with some of the contents of the bucket?
I have sd-207 and sd-2500. The case is plastic, holes are present, they are intended for steam outlet and for cooling the electronics. You can probably cool the bucket through them, BUT ... you most likely will not succeed. Although about your drafts (air movement), I do not know anything.They say that some of them even move their houses to the OZ country.

More recently, I bought pressed yeast that is not what I always buy. They were fresh, but none at all.

And here I tried to look for a solution to the problem, plus unstable humidity and flour quality.

I threw out my husband too ...

But this is definitely in vain. The quality of the bread will deteriorate.

[the first]

On my P-256 in standard (main machine) mode, the start time depends on the external temperature in the room the first mixing.
If the temperature is sufficient> + 22-24C, stirring starts at the timer 3h. 10. If the temperature is <18-20C, the kneading starts at around 3h 35, i.e. earlier.
Moreover, this dependence is binary. Only in these two moments (this or that) and not in any others.

stirring starts at the timer 3h 10.

Countryman, and you are not confused about the beginning of the batch on the main program? I start at 255 or at 3 o'clock. 00m., Or at 3.35.

[Countryman]

binary.

Countryman, you're scaring someone .... but why ?!

Although I don't know anything about your drafts (air movement)

Do you know anything about drafts? If it's just "air movement", then a reckless driver rushing down the oncoming lane in an SUV is "traffic". Your sarcasm is appropriate somewhere on the "trunk" in front of men. And to flaunt such a tone in front of a woman ... You are not in the country of OZ.

On my P-256

What kind of beast is this?

Countryman, and you are not confused about the beginning of the batch on the main program? I start at 255 or at 3 o'clock. 00m., Or at 3.35.

Countryman, he wrote something very intricately. Panasonic bread makers have a certain feature, they, depending on the ambient temperature and the temperature of the components in the bucket, try to find an acceptable compromise for themselves. In Panasonic terms, this is called temperature equalization.
From the outside it looks like this - either ~ 30 minutes, or ~ 1 hour, the bread maker from the beginning of the start of the main program is standing and does nothing. And this time does not change. Hence, I understand, and the word "binary".
Many scold her for this inaction.
With my t. S. absolutely correct decision. Regardless of where the food is loaded (from the refrigerator or room temperature), a consistently excellent result.

Do you know anything about drafts? If it's just "air movement", then a reckless driver rushing down the oncoming lane in an SUV is "traffic". Your sarcasm is appropriate somewhere on the "trunk" in front of men. And to flaunt such a tone in front of a woman ... You are not in the country of OZ.

What was that? And, in general, about what?
Is this what "air movement" comes here?
But Vit is back!

Do you know anything about drafts?

Ready to cook a delicious and proper draft in a Panasonic bread maker.
I ask you for a recipe, and if not difficult, then briefly, briefly on the theory of drafts ...

[format_ct]

format_ctDear, I certainly do not own HP for 10 years, but I bake bread every day for 2 years and I will not prove anything to you about drafts. Under the same conditions and with the same components, the result is always the same. At the slightest change, the difference is visible and the reason is then also obvious, isn't it?
Well, about yeast ... Did I write somewhere that my crooked bread was baked on that bad yeast? Read what is written, and do not stretch between the lines what is not there.

Thank you for snatching a piece from the sentence about my husband, even with my mistakes (thanks to you I corrected something), you could understand exactly what was written about. Your remarks look very strange ... as if a woman offended you, or they don't like you, or you don't love anyone ... Why are you rushing at everyone?

Your remarks look very strange ... as if a woman offended you, or they don't like you, or you don't love anyone ... Why are you rushing at everyone?

Thank you very much !!!
To convince the chief engineer that the bread maker is malfunctioning due to holes in the body, that he does not understand anything about the topic, because neither he nor no one loves him ... It's worth a lot !!!
P.S. About my husband - it was just a joke. There was also a smiley face.
P.S1. Yeah ...

[rushing cold air flow affects the dough]

Convince the chief engineer that the bread maker is malfunctioning due to holes in the housing

I did not write that HP fails, I wrote about the reaction of the yeast dough to a draft. Have you read it carefully? Or did you see only your own, chief engineering, and what, I repeat, between the lines? Home engineering and yeast dough, are they the same thing?

P.S. About my husband - it was just a joke. There was also a smiley face.

Yes, the emoticon is laughing there, but in the context of the phrase you pulled out and your comment, it became mocking, and does not pull at all as a joke. Maybe I have a very poor sense of humor, not engineering

P.S1. Yeah ...

Really.

Added later:

Sorry for repeating, but ...
Evaluating all temperature conditions, HP selects the baking start time from 2 possible options.
Further, with Japanese clarity, HP performs the set mode for the temperature conditions that were during the temperature equalization.
If the conditions change after the start of the program, then this is already EXTREME, for which HP is not designed, because it was created for normal kitchen-room conditions.
Next, what happens to me: it is always colder outside and the humidity is high. The door is 2 meters from the stove. Even with a single door opening, rushing cold air flow affects the dough... Cold air penetrates through the holes in the bottom of the HP, begins to heat up from the warm flask and rises, "passes" through the holes in the upper part of the body into the lid cavity and from there, through the ventilation holes, it enters the stove. Moving in the internal cavities, the air does not have time to warm up. This will certainly not cool the bucket, but such a cold stream is enough to "precipitate" the yeast dough. Therefore, in the case of several penetrations of cold air, at the exit I get a curved loaf, low just on the side where the ventilation holes are in the lid. If the door is opened permanently after the stove has selected a program, then the bread turns out to be low, since it blows cold air from above all the time.
The stove is VERY good and it is designed for normal conditions in which it works smoothly! But my conditions can change dramatically. That's all.

Ladies and gentlemen, from sorting out the relationship, we are smoothly moving into the mainstream of the topic.

To put an end, I have been baking bread for more than 6 years, I have 2 different HP. If you put HP in a draft or near a kondeya, the result will not be predictable! Panasonic is least exposed to fluctuations in ambient temperature, thanks to the design of the HP and the algorithm of the thermostat.

I love Panasonic very much, I just love it! but still wanted Kenwood

I saw the whole discussion in the country from a smartphone. But from there I could not answer, its virtual keyboard is not for my old fingers, and even after carpentry chiseling work.
However, I see that everything has been sorted out perfectly without me.

Today, for the first time, my Panasonic started mixing after 1 hour of Temperature equalization in 01 Basic mode. At any time of the year, the alignment lasted 30 minutes and then everything is according to the table. And today the time of all processes has shifted (according to the table I mean) and I really thought that the baking time would be reduced by 10 minutes, but baking started on time. Has anyone had this or is my beautiful bread maker malfunctioning?

[Lagri]

Lagri, I have it when it's hot. Or when she was kneading something before bread.

yes, we have 40 in the shade, so the stove works like that, and in French in general after 2 hours

[Lagri]

LagriMaria, I was so surprised a couple of days ago too ... on the scales the thermometer showed +30, like the serum was pouring out of the refrigerator, but ... it stood for an hour ... the bread turned out with a soft crust, baked well and the soft fluffy crumb only like with a forelock ... so I understand that the rise of the dough took half an hour less ...but the result is still great!

Girls, thanks for responding. I will at least know that I am not the only one. But on this mode, for more than three years, it was always strictly 30 minutes of leveling, and then suddenly an hour ... The bread turned out good as usual, she always bakes excellent bread, but I am a little confused today, because I love her dearly and want her has always been in the ranks.

[Lagri]

Lagri, I had it once, the Panasonka stove waited for an hour for the temperature to drop, but it was just a very hot day.

Perhaps this topic will help? 9 tips for baking bread in the summer from Manuel Cortés

[Creamy]

Creamy, Alevtina, yes, it was hot outside, but the air conditioner is working at home and this has never happened before, so I got a little worried, although I saw in the instructions the leveling time is 30 min-1 hour.
Admin, Tatyana, thanks, read the tips.

We rarely have a fever ... My alignment lasts an hour if I pour in warm liquid. Not hot, but nicely warm, above room temperature.

In fact, this also shifts the moment of the last 20 second kneading dough kneading. After it, I got used to removing the stirrer.

In fact, this also shifts the moment of the last 20 second kneading dough kneading. After it, I got used to removing the stirrer.

+100500!

also noticed that the last obmin floats back and forth.
I have HP vapche on the windowsill! Now it does not react to opening in micro-ventilation, but also outside as temperature as in the house. Humidity is only inhumane! In the recipes, I had to remove 10-20 grams of liquid.

In fact, this also shifts the moment of the last 20 second kneading dough kneading. After it, I got used to removing the stirrer.

The stirrer does not interfere (pun intended).
You release heat from the bucket and the entire internal volume.

By this time, everything is already warmed up there and the effect on the overall temperature is minimal.
The dough is still crumpled, and when it rises, it heats up by itself.
About the mixer I will say that without it the dough is baked to the shaft. I want to make a fluoroplastic cap. I myself shape the rye bun with my hands and take out the shoulder blade while doing this.

Please poke where to look or tell me what to do after kneading with a spatula, I tried to leave it, then it is very hard to pull it out, then the bread breaks very hard, and it happens that there is very unmixed dough around the spatula, you have to pick out the impurities. And in order to pull it out immediately after kneading (a spatula) it is necessary to guard the stove and not forget to do it. What are you doing?

In my opinion, not everything is going smoothly with the dough itself. My scapula rarely gets stuck. Yes, and the fact of not promiscuity should not be either.
IMHO

[strecoza]

strecoza, Actually, the instructions say that you need to take out the bread immediately after baking. It is enough to grab the bucket well, hold the handle, and shake vigorously a couple of times. The bread falls out, but the spatula remains in the bucket. But I understand that you do not take out the bread right away, in this case the crust hardens and it is difficult for a spatula to break it in order to remain in the bucket.
There should be no impurities around the scapula... This is for you, as Marina has already written, there may be a problem with the test or wrong bucket care... After each baking, when the bucket has cooled down, pour water into the bucket to cover the spatula / pin and leave to sour. Then rinse everything well from the remnants of the dough. A clean spatula easily and low sits on the pin, almost to the bottom, in this case everything is mixed perfectly.
I do not pull out the scapula, I have nothing for. Who does it - will tell you "how"

It is better to take out the bread as soon as it is baked. Then the crust is crispy and the bread is delicious. The longer the baked bread stays in the CP, the more it damp and the more the crust becomes denser and rubbery.
The oven has a timer, you can set a program with a timer so that the bread is ready when you are guaranteed to take it out immediately after the end of baking. Cool on a wire rack, covered with a linen towel / cloth - this is for an elastic crispy crust
or with a towel for a softer crust.

The first post on this topic has useful links to help you master baking bread in homemade HP

HERE

If my scapula gets stuck, I pull it out with two fingers. I don't use knives so as not to scratch the shoulder blade. But this is rare.

It is easy to take out after kneading!
Shake out the dough somewhere, then grab the bucket bayonet connector from below with one hand and hold the shaft from turning by the crossbar on the shaft. With the other hand, shaking the spatula to the right to the left along the axis of rotation, remove it! In general, we both set and shoot!
and impurities are, IMHO, something is definitely wrong with the flour-liquid proportions ... Or (with rye dough) you need to help the stove with a silicone spatula - press the dough to the spatula. And even then ... not for long. Then the dough will come to a normal consistency and everything will knead by itself!
Go for it! Everything is polite!
He took out a spatula of bread twice in total. Chinese roll stick. I inserted it into the hole in the spatula and plucked it out of the bread.
This happens if you bake for a long time and you don’t wash the bucket and don’t take off the spatula. When kneading, the spatula soaks and raises it a little with the dough. It comes out of the fixing position on the shaft and simply falls off along with the loaf.
By the way, this is as a variant of the cause of impurity. The spatula is just high! Although the walls are very far away! and nothing ... mixes!
PySy: my rye dough is normal only by the 3rd month of use, it began to turn out! It is not possible to bake according to ready-made recipes .... You have to correct it for yourself. Yes, this is how it should be! Everyone has different flour ... moisture is different .... water is different!