tana33
and I love this mode)))) and you will forget about everything, you will go to sleep, and the mulberry hoban bread is fresh)))) and you remember, to the point, I put the bread
Plut1972
Today we bought 2502. Before that, in order to understand whether we need a bread maker in our family, we took an old ow 3000 mule from friends for a test. Of course, the new one is much quieter in comparison with the mules. In general, take to the ranks of bakers!)))
Waist
Plut1972, Congratulations!!! Bake with pleasure!
Plut1972
Quote: Waist

Plut1972, Congratulations!!! Bake with pleasure!
Thank you!
marinastom
Here's my Frenchman of 430 (flour + cereals) grams and a half teaspoon of yeast (saf instant).
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Something I do not like the fry lately. Eh, if I could get into her brains, I would break away ...
Wit
Quote: marinastom
Something I do not like the fry lately.
Don't you overdo it with sugar? Very strongly affects the roastiness
Mona1
Quote: Plut1972

Today purchased 2502. In general, take the ranks of bakers!)))
Congratulations on the stove. And Happy Birthday! Is this a present for you - a bread maker?
marinastom
Quote: Wit

Don't you overdo it with sugar?
It was for this that I remembered the bread for sure: 19 grams was on the scales, usually I pour 15 grams (for 400 flour). Did these four grams really work like that? ..
Waist
Quote: marinastom
Something I do not like the fry lately. Eh, if I could get into her brains, I would break away ...
In the sense of? Would she take the whole Moscow Union of Artists?

I also think that you can use less sugar
marinastom

The settings would change ...
Well, if the Masters think so about sugar, then I agree.
Waist
Quote: marinastom

The settings would change ...
Well, I say: the Moscow Union of Artists would take it

Hear, Vital, we are deputized

Marish
marinastom
Thank God there is someone to look after. And then everything just has to swear ...
Wit
Ever notice that sugar from one supplier is different in sweetness from sugar from another? I don’t weigh sugar, but take it with a measuring spoon from the xn kit. I only weigh flour on the scales. There, a tolerance of tens of grams does not affect anything. Sometimes compressed yeast. Here tudy-syudy 1 ... 2 grams also do not make the difference. Yes, and I know approximately and without scales how much to break off a standard piece. And the notorious accuracy of electronic scales of 1 gram is from the evil one. They measure, however, mostly accurately. But sometimes they have quirks. I don’t think that only I have such. Nobody was paying attention. At one time, too, for some time the sides of the bread smoothed. But then everything worked out. And that sugar is over. Zhist is such a thing. Anything can happen. I think we'll wait a little and try the sugar from another pack. "The seeker, let him find." How!
Waist
Quote: marinastom
Here's my Frenchman of 430 (flour + cereals) grams and a half teaspoon of yeast (saf instant).
Marish, how does your bread taste like?
What porosity did you get?
How does it compare to regular baking versus normal yeast rate?
How about ... gluten: dry crumbly or more damp and rubbery? Wo said I don't know how to explain it differently

In general, what else is in it, what is better ?? And then we with a crust and forgot about the essence of the experiment.
Waist
Quote: Wit
Ever notice that sugar from one supplier is different in sweetness from sugar from another? I do not weigh sugar, but take it with a measuring spoon from the xn kit. I only weigh flour on the scales.
Vitalik, I noticed a long time ago. There it is not only about sweetness, but also about solubility, with it I have this year opportunity came out. AND more.
For bread, I measure sugar only with measuring spoons, because it is very moisture-absorbing and can be overweight with weight.
Quote: Wit
Sometimes compressed yeast. Here tudy-syudy 1 ... 2 grams also do not make the difference. Yes, and I know approximately and without scales how much to break off a standard piece.
In my recipe 1-2 grams is already a big difference, I try to weigh it accurately.
Quote: Wit
And the notorious accuracy of electronic scales of 1 gram is from the evil one. They measure, however, mostly accurately. But sometimes they have quirks. I don’t think that only I have such. Nobody was paying attention.
ABOUT ! Exactly !, my scales have a battery on the panel, they need to be changed right away. Of course, they can work on a grown battery for a long time, but then they lie very skillfully
Quote: Wit
At one time, too, for some time the sides of the bread smoothed. But then everything worked out. And that sugar is over. Zhist is such a thing. Anything can happen.
I know for sure that brown sugar is sweeter and it burns more strongly, it is not possible to cook caramel from such caramel precisely because of burning. That is, brown sugar is not a refined product (not over-refined), and these impurities burn in it.
I myself bake bread with brown sugar.It's only 1 tsp in the recipe and sometimes, yes, the sides burn.
Vitalya, thanks for reminding me!
Wit
Waist
marinastom, Marish, what is it? See my post above
Today I baked what I needed, tomorrow I bake it again, I wonder if it's worth bothering with low-yeast. Do you think he's better than usual? Interested in all of the above
marinastom
Sorry, I went away.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
The bread is nice. Yes, slightly rubbery, but it does not spoil it, with sourness (on kefir).
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
I always pour sugar with a measuring spoon. Today I scooped up a little and I somehow accidentally looked at the scales and saw 19, usually my spoon "gives out" 14-15.
marinastom
Quote: Wit

Ever notice that sugar from one supplier is different in sweetness from sugar from another?
...
Zhist is such a thing. Anything can happen.
Direct thesis !!!
Waist
Marin, good bread!
$ vetLana
I bake French without sugar, like in the recipe from Panasonic. This is a big plus for me.
Waist
Svetlana, and we're not baking French bread. We decided to transfer our favorite recipes to a small amount of yeast (half of the norm) and bake on a more suitable program so that the result is good.
In the oven 2500 there is no "Low-yeast" program, which already exists at 2511 , and it just became interesting how to contrive in our stove and bake low-yeast bread. Marina has already done it, and it turned out
I'll try tomorrow
Waist
Here is my low-yeast bread, baked on the "French" program It turned out
My pressed yeast bread.

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) Sori, the photo is bad, but better than nothing

In the photo on the left a slice of regular bread with a full norm of compressed yeast baked on basic mode. Nearby is a low-yeast, halved loaf.
Their porosity is the same, the height is the same. Low-yeast is a little more rubbery, which means that the gluten has matured more over a longer proofing time.

Taste ... Honestly, I didn't feel the difference, tomorrow I'll try again

The loaf turned out with a marriage: there is a bubble inside around the shoulder blade and a couple of large bubbles on the roof. Next time I hope to fix it

And yet, I took out the bread 5 minutes before the end of baking, because I wanted a medium crust, and not very fried.

URAAAAAA, everything is possible in our stove !!!!!
marinastom
Natasha,
I had no doubt that everything will work out!
I just think that maybe, after all, sugar has nothing to do with my case? Even on the main program, it "fries" a lot for me, especially if you can't take it out right away and stand on heating, but here it is even longer. And I didn't take it out. So I will probably still have my own oven. We must try to put so much yeast on the main one and see what happens.
Plut1972
Quote: Mona1
Congratulations on the stove. And Happy Birthday! Is this a present for you - a bread maker?
Thank you for your congratulations, very nice! Yes, that's right - it's a gift from colleagues at work.
marinastom
I made again a la low-yeast bread, on the main program. Half a teaspoon of dry yeast for 420 flour + cereals.It turned out great! And the rubberiness is pleasant, and the holes. So our Stove Best Forever !!!
WaistNatasha, my special sincere thanks to you.
I read your bread recipe "for every day" and decided to dilute the yogurt with water, it turned out much tastier and more interesting. Smack-smack-smack !!!
Waist
marinastom, Marish, I'm glad that you found something useful in my recipe! Smacks sincerely accepted

And today I also baked low-yeast. In that recipe, I reduced the yeast by half and today I reduced the sugar and salt, also by half. Have not tried it yet, it is getting cold

Next time I will try on the main program too
marinastom
Natasha, it's too long to wait for the Frenchman. I don't like to put on the timer, and I need a look ...
meatball
Hello everyone!

I won't be able to read 249 pages, so the question is straightforward, is it worth changing Panas 257 to 2502 or to 2512?
257 - we are very pleased with mine, but we want to update the stove. What do you say, these new models came out just as well? Stable and reliable?

Thank you
marinastom
What, your 257 is absolutely crazy?
I like it more in design, but in functionality it is the same. The difference is only external, well, and a yeast dispenser, the need for which is questionable. IMHO.
meatball
Quote: marinastom

What, your 257 is absolutely crazy?
I like it more in design, but in functionality it is the same. The difference is only external, well, and a yeast dispenser, the need for which is questionable. IMHO.

I wouldn't say. The husband changed the capacitor and the bucket. There is a rubber buzz now (after replacing the capacitor)
It's just that the husband says that it is better to sell a working used than to throw out the idle one later

The difference is that you can cook jam, as well as low-yeast bread for 2512 (though we don't know how good it is, what it is)
Yeast dispenser, I don't know why either, maybe for some delicious type of bread?
Waist
meatball, Jam can be cooked, but it will eat several times. KP does not make jam on an "industrial" scale

We have already spoken about the yeast dispenser, its necessity is very doubtful, fine bread is baked without it, but there is no unnecessary noise, does not take up space in the HP and does not break

Low-yeast bread can be EASILY baked without a special program, we already baking, more, and read on.

The need to buy a super fancy stove is doubtful, it can be easier. But if you want, then of course
meatball
Waist

Something I stepped on))) jam and mine (no compote)

I'll definitely try low-yeast

As for the dubiousness of buying a super heaped up ... just my husband saw that 2512 now costs almost the same at a discount as other models, the difference is only 10 euros (in the online store in German)


Waist
Quote: meatball
Something I stepped on))) jam and mine (no compote)
Compote, that's what they called it. There is another option - "Fruit in syrup". In fact, this is cooking jam with stirring, without your participation.
And the usual compote, we all know Soviet, it is liquid and usually you need a LOT of tasty water, you drink a lot

On account of the discount, think carefully, do you need this discounted stove or can you look at another one? All that glitters is not gold and vice versa
Wit
Quote: Waist
On account of the discount, think carefully
I completely agree! Today I asked the price of a jigsaw with a 50% discount. Works like a zVerr, but only an electric motor! But! bent sole, dismantled, missing an important detail. It is not possible to work with him. Conclusion: discounts don't just do it. However, there is one caveat. If the goods were sent back to the factory as defective, then the factory makes a complete repair, eliminates the defects and returns them to the store. But already at a discount. Although the device is fully functional. An inscription about this is glued on the packaging box (which is then ripped off in the store, as a rule). Forgot what it sounds like.
meatball
Wit

The Germans seem to be honest in this regard.
Wit
Quote: meatball
The Germans seem to be honest in this regard.

There is an opportunity to ask: "With what fright the discount?" The dispenser may not open.Then this is even a plus! Here one aunt is trying to find out how to turn off this pribluda so that it does not rumble. True, in 2512 one more box is sprinkled in addition to the yeast dispenser. Just 10 Jews can be seen and worth it. People complained that raisins did not fall out of them when the lid was opened. Probably scared by the rumble. But if you're lucky, maybe the quiet one will get caught. Many were lucky. You decide. Good luck!
meatball
Quote: Wit

There is an opportunity to ask: "With what fright the discount?" The dispenser may not open. Then this is even a plus! Here one aunt is trying to find out how to turn off this pribluda so that it does not rumble. True, in 2512 one more box is sprinkled in addition to the yeast dispenser. Just 10 Jews can be seen and worth it. People complained that raisins did not fall out of them when the lid was opened. Probably scared by the rumble. But if you're lucky, maybe the quiet one will get caught. Many were lucky. You decide. Good luck!

So we also have a raisin dispenser in 257, but such bread is rarely baked, and if it is baked, then you can bake it during the day. For nuts / raisins / sausages / cheese, it's not bad that there is a dispenser, I just want to understand why the yeast dispenser is ... maybe, according to some chemistry or physics, it is better when the yeast gets into water later or during mixing?
Amasar
A yeast dispenser makes sense if you bake on a delayed start timer. Ensures that yeast does not come into contact with liquid ahead of time. Just for this.
But the owners of stoves can do without this device, because if everything is done carefully, then nothing will happen to the yeast there.
Wit
You are not accurate, dear Andrey! I always bake at night with a delayed start. Yeast at the bottom, liquid at the top. There has never been a case (and never will be) that the liquid would flow to the bottom. Flour will not miss. In the old days, sacks of flour were used to close the holes in the holds. You can check: Pour flour into a jar that way for 2/3 of the volume, and on top pour some water to the waist and put the thread where. Check in a month. Well, or in a week.
Amasar
Wit, so I say about it: "But the owners of stoves can do without this device, because if everything is done carefully, then nothing will happen to the yeast." - here, he quoted himself ...
Wit
It is right!
Waist
Andrei, recently a German girl asked me advice on which stove to buy better, because her old Panastka broke down. The girl was a little upset about the prices of the new stoves. After talking, comparing, consulting - she found Panasonic 2500... I found it with difficulty, because in her area they are no longer sold at all. I am very glad that I found and bought, in my opinion, on eBay. The price is lower than the latest models.

2500 without dispensers at all It is simpler, but in my opinion it only benefits others. It copes well with everything that has been added to other models and, naturally, the price for new models is higher, although, again, simple 2500 copes with everything!
Wit
Waist,
Amasar
Natalia, I completely and completely agree. The only reason I once took 2501 for myself, and not 2500 - the presence of two blades (in case of a breakdown) and the fact that in the store where I accumulated decent bonuses, there were only 2501 and 2502.
Alexander Light1
He presented his eight-year-old 255 100% working bread maker to his father. (well, it did not work for him on LG) I took 2512. And everything falls out of the raisin dispenser - you need to take dry products. And the yeast dispenser does not bother - clicked 5 times and that's it. But rye bread on a low-yeast program rises to the very lid on one meter spoon of yeast without any dancing with a tambourine. And all other programs, respectively, are at their best. Well, the design fits the kitchen.
Anchic
Alexander Light1, and I steam raisins before adding to baked goods. And it does not fall out for me - a few highlights fall, and the rest is that cow from the joke: "You want to live and you will not be so rash.
Alexander Light1
Anchic, and you try to shape your steamed raisins into one "roll" so that it does not touch the sides of the dispenser.
Admin
Quote: Anchic

Alexander Light1, and I steam raisins before adding to baked goods.And it does not fall out for me - a few highlights fall, and the rest is that cow from the joke: "You want to live and you will not be so rash."

See the topic Preparation of seeds, grains, fruits, berries for laying in bread dough

You do not need to put the berries wet in the dough, they will give additional liquid to the dough and turn into mush themselves.
First you need to air dry, then roll in flour.

And more often go to the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" you will learn a lot of interesting things
Anchic
Alexander Svet1, Admin, Thank you. We need to study the topic. And then I often use raisins without HP.

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