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

On the rye program, the weight and crust do not change! Don't count anything.

I understand that you cannot choose the weight and crust.
Therefore, I ask: is it normal to use both a recipe in which dry ingredients are 400 grams, and a recipe in which dry ingredients reach 550 grams.

I baked up to 520 g of flour on the rye program, more than on manual mode

What recipe would you recommend delicious and the second option so that it looks like a purchased loaf in terms of density and taste. (a loaf of white it turned out .... according to the main recipe).

Thank you in advance.

Simpler Baton during stagnation
structure:
- 1.75 tsp dry yeast
- 500 grams of wheat flour
- 1.5 tbsp. l. Sahara
- 1.2 tsp. salt (in my case sea salt)
- 40 grams of butter
- 260 ml of water
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0

[Mustard milk bread]

On the rye program, the weight and crust do not change! Don't count anything.

Thanks for the dairy recipe, we'll try it tomorrow. Black until dinner is melting before our eyes. By the way, I added from another recipe in yeast 50-50, in addition to ground coriander 2 teaspoons not ground. The taste has improved.

Try Mustard milk bread and Stagnation Baton.

At 50 * 50, I replaced coriander with cumin. I like it that way. But here it already tastes, for color ...

I understand that you cannot choose the weight and crust.
Therefore, I ask: is it normal to use both a recipe in which dry ingredients are 400 grams, and a recipe in which dry ingredients reach 550 grams.

Until you try, you won't know. Rye dough is quite wayward, viscous. Much depends on the proportions. If there is more wheat flour, then it will be easier for the engine to stir it, if there is more rye flour, then it is heavier. Perhaps this is the reason for the differences in the mass of flour in the recipes.

[Rina]

Rye dough is quite wayward, viscous. Much depends on the proportions. If there is more wheat flour, then it will be easier for the engine to stir it, if there is more rye flour, then it is heavier. Perhaps this is the reason for the differences in the mass of flour in the recipes.

Today I decided to bake Zavarnaya bread on program 07 Rye, according to a recipe from a book. I put everything strictly according to the recipe, but the only thing, I didn't change the scapula, for a scallop. There, according to the recipe for rye flour, there is 100 grams more. than wheat. How difficult it was for her to knead! I, Rina, usually your bread was baked 50x50, and from a book - only after buying a x / stove. Now I think: either I don’t bake it anymore or add more water, I’m sorry for the stove ... Today it even squeaked sometimes, I kept waiting - when this batch would end (although it takes only 12 minutes, waiting today, I noticed).

The custard bread is still very tasty. Fine-pored, damp: I like this (sometimes it turns out to be very dry and crumbles).

Now I think: maybe I have accidentally outweighed the flour. After all, after buying the oven, I baked such bread, but with a comb spatula and a x / oven I kneaded perfectly. Now I will try to bake this bread again and look for a mistake. Maybe I am in vain sinning on the stove.

The custard bread is still very tasty. Fine-pored, damp: I like this (sometimes it turns out to be very dry and crumbles).

Now I think: maybe I have accidentally outweighed the flour. After all, after buying the oven, I baked such bread, but with a comb spatula and a x / oven I kneaded perfectly. Now I will try to bake this bread again and look for a mistake. Maybe I am in vain sinning on the stove.

I really like the custard from the instructions. Delicious bread. True, I add 1 tbsp. l. apple cider vinegar.

Tell a novice baker, please, has someone tried to bake a capital cake according to a recipe from a book for a bread maker. My first experience was unsuccessful - the "roof" fell inside. There is no exact recipe before your eyes, but from memory the ingredients are as follows: 2 eggs, 100 g each, sugar, butter, flour, baking powder 10 g, salt 2 g, vanilla sugar 10 g. The cooled cake tasted like nothing. a creepy vidocq Where can I find a proven recipe and what could be the problem ??

cupcakes

"Stolichny" in BORK
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4558.0.html

there is no breakdown by recipe, you need to shovel the topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.360
Country cupcake in Panasonic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160716.0

Even all my milk-based breads are fried, even burnt-is it just me that was so lucky? And what kind of cupcakes will I have? Or does the program not bake there like that? I want to try some cake to bake one of these days. I mastered the bread, grew the leaven, the head, however, swells from the influx of information, sometimes I do it

Milk contains substances that give the dough that rosy color. If you are baking Easter cake, choose size M, light crust. If you will be baking a cake, lay parchment - it should protect it from burning.

Thanks, I'll try! For the night I will put white bread on whey (it is also overcooked) I will play with the size and crust

Tell me, people are kind, but how to use live yeast?
with the proportion figured out 2g per 100g of flour

and how to add? diluted with water? and won't they work right away - wander while standing?

[or you can simply crumble fresh yeast to the bottom of the bucket, pour flour on top and add all the other products, start the desired program. Nothing happens to the yeast during the flattening time.]

Take a basic recipe for wheat, say, 500 g of flour. This amount will require 7-10 grams of fresh yeast (calculating 1.5-2 grams of yeast for every 100 grams of wheat flour).

Yeast, half flour, half water, 0.5 tsp. put salt in a bucket, put on the "pizza" mode for 15 minutes. Then you reset the program, add the rest of the ingredients to the bucket (the second half of the flour and water, the remaining salt, butter, sugar, if you use it), set the "main" program with the addition of two hours (or you may not add, but this will be decided by own experience and capabilities). It would be nice if the flour was 1 or 2 grades

or you can simply crumble fresh yeast to the bottom of the bucket, pour flour on top and add all the other products, start the desired program. Nothing happens to the yeast during the flattening time.

[Rina]

Rina, you are just a genius))) you answered my still unasked question)))
I wanted to ask what should I do with 20 kg of flour of 1 and 2 grades, and if I got excited about buying flour)))

here I sit hugging with sacks of wheat and rye flour and don't know where to start)))
it's a pity the malt hasn't been brought yet))) otherwise 50 * 50 would have baked already)))

Can milk bread be made from flour of 1st and 2nd grade?
Is bread made from premium flour or 1st grade according to the loaf recipe?

For starters, a simple wheat bread made from each type of flour. Only flour, yeast, water, salt, sugar (if used) and butter. Just to understand the taste.

In principle, grade 1 can be used where the highest is used.

With the second grade, it is more difficult - such flour is closer to whole grain. I also get the simplest bread, but a bit heavy (closer to the arnautka - gray wheat bread). I often use from 30 to 50% flour w / s (I just mix).

[tana33]

tana33, believe me, 20 kg of flour will go off with a bang. Mine shouted: "What, will you fill all the boxes?" And now they themselves run to the store, and I just criticize that they bought the wrong one.

here, as they say, "the music inspired" - I decided to put a sponge from 2 varieties ... I wanted an arnautka

[Rina]

Rina, you are just a genius))) you answered my still unasked question)))
I wanted to ask what should I do with 20 kg of flour of 1 and 2 grades, and if I got excited about buying flour)))

Some are lucky! I would be glad to buy so much, but nowhere. Already wherever I was begging: both in purchases, and on sites, and the familiar predinimators puzzled everyone. And all the wigwam (Indian national hut).

[marinastom]

marinastom, I can find out where our purchaser is buying and hand over the attendance passwords to you)))) and you will open the SZ in your city or puzzle your business friends)))
I stocked up with 1-2 grade flour, and Garnets and Pudov rye flour and some other, I don't remember the name

Baked "Arnaut" in a bread maker. I will not post photos - a camera ku-ku ... What should I say - at the bread made of psh. flour of 2 grades and on live yeast (I also set the dough for 3 hours) the roof is bumpy, this is not the first time I come across this. And for my taste I need more salt (not 1.5 tsp for 500 g of flour, but 2 tsp). But the bread tastes real!

And why is the stage of Standing needed?
For an hour now it's just been standing ...

Then, if you have + 15 ° C in your kitchen, then the kneading will start earlier and the dough will have more time for proofing. If the kitchen is + 25 ° C, then kneading will start later and the dough will not end up. And products of about the same temperature will go into the batch. In any case, the program execution time will be the same.

[Rina]

Rina, Thank you )))

mdaaa, I understand that there is a thermometer in HP?
if only it was displayed on the display with the "Temperature overboard" button))))

there is a thermal sensor, which at more or less normal temperatures sets the "temperature equalization" time. He, if the temperatures are critically low, will give the command to turn on more intensive heating during kneading and proofing. He will not let you turn on any program if the stove is very hot inside. That is, it determines the temperature below normal, two options for normal and too high. The stove reacts to "temperature overboard" insofar as the stove, if not used within, say, the last few hours, will be at or near ambient temperature.

(taking off my hat))))

Urrraaaaa !!!
I had absolutely amazing bread yesterday.
Baked according to the recipe from the instruction book. Bread with corn flour.
On live yeast.

[tana33]

tana33, congratulations on successful baking and delicious bread! Our family also really likes this bread and I bake it all the time. Leaves in a moment! I also bake with pressed yeast, but also with dry yeast it turns out delicious such bread. It's just that I switched to compressed yeast a long time ago. I also really like from the book Custard Bread.

I think I almost bought this stove))

For a couple of days I was tormented by the question - what to do and who is to blame?)) Not in everything, to put it mildly, I was satisfied with my donated 250 Kenwood.

I thought - to change my oven or not. I looked at the other Kenwoods. After a long "smoking" of the forum and the market, I made up my mind and poked a button - place an order! for Panasonic 2501)
Here, the availability of online stores also affected - it is so tempting - put it in a basket, it remains only to pick it up. Well, pay)) I honestly would pay, but the money on the card wisely ended))

In general, what I want to say - for a start I was stunned by the instructions. Whoever was (or is) the owner of Kenwood will understand me) (well, I don't want to offend anyone, but that is, that is) And a bunch of dough modes without baking is also very, very happy.

Well, in the future ... I will look forward to Saturday - firstly, the husband must come from a business trip, and secondly, the stove must be delivered to the city)

[Bohemia]

Bohemia, if you really decide to buy 2502, keep in mind that although it is unlikely, you may come across an oven for the European market - it does not have a program for dumplings, but there are programs for three types of bread (which are not in the oven for the CIS market) - Italian, sandwich and brioche. The stove for the CIS has inscriptions in Russian, for Europe - in English or German.

I bought SD-ZB 2502 two days agoBXE specifically for the European market, it was very offended that the modification for us Bts reduced modes. I am very satisfied, and I was also pleasantly surprised about the raisin dispenser. I read about a weak spring on the forum, I decided that I would have to put up with such a flaw and fix it myself as others did. And in stores I checked in official models. The cover fell off with a light touch. So they are doing much better for Europe. The lid is very tight and did not break. So I advise everyone to take Europe.The bread turned out immediately, and with a medium crust it roasts very well. And I downloaded the instruction in Russian from the Internet. Only the mode had to be translated Sweet bun... There is an add. signal pens for extra butter, chocolate, etc. This is my first brioche bun in a bread machine. Considering my "labor costs", I didn't make baking so easily and by the way quickly.
By the way, she encouraged me to buy a Bork bread maker (I bought a kettle from this company and saw it at the stand), but when I got into the topic I got sick with Panasonic. And what a delicious bread, after the first loaf I began to feel nauseous at the thought of store bread. I think it will pass. By the way, they always bought expensive bread, but compared to homemade bread, it became ordinary, tasteless, boring ..... In short, Hurray I have a bread machine.

P.S. And Kenwood kneads the dough for dumplings - the Chef is also a very sensible purchase. The best food processor for me. And the bread maker should bake bread, buns and make dough for buns and bagels (which are very popular in my family)

I bought a Panasonic 2500 bread machine yesterday, I read the recipes and a question arose.
And what kind of ingredients you must have at home, well, yeast, salt, sugar, butter and flour is understandable, but what else ???
Something like milk powder, malt, some spices, vanilla ..... or what ???
Is there any necessary minimum ???

I bought a Panasonic 2500 bread machine yesterday, I read the recipes and a question arose.
And what kind of ingredients you must have at home, well, yeast, salt, sugar, butter and flour is understandable, but what else ???
Something like milk powder, malt, spices, vanilla ..... or what ???
Is there any necessary minimum ???

Here's what you understand - this is the required minimum. I get delicious bread from this minimum.
And "like this" will be indicated in the recipe for the yummy that you still think of cooking.

Urrraaaaa !!!
I had absolutely amazing bread yesterday.
Baked according to the recipe from the instruction book. Bread with corn flour.
On live yeast.

Tanya, you infected me with your joy, I did it today too. Are you so short too?

🔗

Gag: not milk powder, but "wet" + a tablespoon of wheat bran. Delicious.

Yesterday I bought a Panasonic 2500 bread maker, I read the recipes and a question arose.
And what kind of ingredients you must have at home, well, yeast, salt, sugar, butter and flour is understandable, but what else ???
Something like milk powder, malt, spices, vanilla ..... or what ???
Is there any necessary minimum ???

Start by mastering plain wheat bread. This is all the very minimum that you named. Master this type of bread, start mastering others - over time, the set necessary for you will assemble by itself. For example, I once bought dry sourdough, panifarin, and powdered milk, an additive for Borodinsky (not a flour mixture, but a complex additive - sourdough, malt, spices) ... You know how much and what was used from all this? One at a time, the rest was thrown away. And ready-made mixes were also bought once ...

I don’t bake high-protein bread (no need for panifarin). No sourdough is needed - I use the sponge method and vinegar. The additive for Borodinsky has been successfully replaced by the same sponge method, vinegar, malt and caraway seeds. Milk? Why dry, if there is ALWAYS the usual in the refrigerator ... if it is not there, then there is always some sour milk.

and I came to a simple conclusion: the best recipes are the simplest. In my arsenal there are three types of wheat flour (premium, 1 and 2 grades), rye flour, pressed yeast, malt, apple cider vinegar, and cumin. it my required set.

I bought a Panasonic 2500 bread machine yesterday, I read the recipes and a question arose.
And what kind of ingredients you must have at home, well, yeast, salt, sugar, butter and flour is understandable, but what else ???
Something like milk powder, malt, some spices, vanilla ..... or what ???
Is there any necessary minimum ???

And don't forget that ingredients have an expiration date. Don't buy a lot.I've bought malt, we rarely have it where it is, but now the expiration date is expiring, but it is not over. I can't buy another, fresh one, I can't find it anywhere. Yes, and bought corn flour, but her shelf life is short. The same is with buckwheat flour.
I wonder ... is it just me? Or many ...

Mash, I have the same. I didn't buy buckwheat flour, but corn flour is in the jar - you need to throw it away.

By the way, I reread it ... Yes, three types of wheat flour is an ideal condition. Now I have the highest grade (which is always in all stores) and the 2nd grade. And most of all I love the 1st grade - it goes for all sorts of pancakes, pancakes, and for sweet pastries, as the highest. And the bread made from it is light gray. But there will not be grades 1 and 2, I will not lose heart - I will bake a "loaf of stagnation times" or "canteen on a long dough" ...

(no need for panifarin). No sourdough is needed - I use the sponge method and vinegar. The additive for Borodinsky has been successfully replaced by the same sponge method, vinegar, malt and caraway seeds.

The words are ....... .......... panifarine, sponge method ...... what is it ?? where to read ??

On the 01 mode, in Panas 2500, the bread has already been made (strictly up to the gram according to the recipe)

like it turned out.

and I came to a simple conclusion: the best recipes are the simplest. In my arsenal there are three types of wheat flour (premium, 1 and 2 grades), rye flour, pressed yeast, malt, apple cider vinegar, and cumin. it my required set.

And what kind of malt is needed ??? And compressed yeast ??
Tell me the easiest recipe for rye bread and most importantly, in what mode in my HP Panasonic SD-2500 ,, do it ???
And who says what !!!

[Rye custard bread is real (almost forgotten taste). Baking methods and additives]

Do not be alarmed ... soon you will also speak like this (then your friends will be afraid)

Rye custard bread is real (almost forgotten taste). Baking methods and additives - we read HERE

Wheat-rye:
Darnitsky (author of the fugasca) - this HERE

Wheat-rye 50/50 on pressed yeast - HERE (instead of the "rye" program, try using "basic fast")

In the same 50/50, the sponge method is applied.
Literally on the previous page, I wrote about pressed yeast and dough

Take a basic recipe for wheat, say, 500 g of flour. This amount will require 7-10 grams of fresh yeast (calculating 1.5-2 grams of yeast for every 100 grams of wheat flour).

Yeast, half flour, half water, 0.5 tsp. put salt in a bucket, put on the "pizza" mode for 15 minutes. Then you reset the program, add the rest of the ingredients to the bucket (the second half of the flour and water, the remaining salt, butter, sugar, if you use it), set the "main" program with the addition of two hours (or you may not add, but this will be decided by own experience and capabilities). It would be nice if the flour was 1 or 2 grades

or you can simply crumble fresh yeast to the bottom of the bucket, pour flour on top and add all the other products, start the desired program. Nothing happens to the yeast during the flattening time.

But there will not be grades 1 and 2, I will not lose heart - I will bake a "loaf of stagnation times" or "canteen on a long dough" ...

Irina, and we always have flour of the highest, and 1st, and 2nd grade and rye, rarely is there any, but if there is no 1st grade at home, then I add 10% bran to the premium flour ( 90% flour and 10% bran), because I never bake bread from the highest. It turns out like whole flour. I am not special, of course, in these matters, but I read in a book from Mulinex: "Instead of whole flour, you can use a mixture of wheat flour and bran in the following proportion: 10% bran, 90% wheat flour." and did so.

Irina, and we always have flour of the highest, and 1st, and 2nd grade and rye, rarely is there any, but if there is no 1st grade at home, then I add 10% bran to the premium flour ( 90% flour and 10% bran), because I never bake bread from the highest. It turns out like whole flour. I'm not special, of course, in these matters, but I read in a book from Mulinex: "Instead of whole flour, you can use a mixture of wheat flour and bran in the following proportion: 10% bran, 90% wheat flour." and did so.

You are lucky.We do not sell either grade 1 or grade 2 at all. The shelves are littered with the highest grade and you rarely see rye. And I love bread exactly the same as with whole flour.

And I love bread exactly the same as with whole flour.

Are the bran sold? Then make whole flour. The bread is very good. And you can add more bran, I did this. It also turns out tasty and healthy.

Yes, I made bread with bran according to a recipe from a bread machine, and I try to make those breads where half rye, half wheat. But, of course, I want to bake bread from 2 varieties ...

[Do not forget]

Irina, and we always have flour of the highest, and 1st, and 2nd grade and rye, rarely is there any, but if there is no 1st grade at home, then I add 10% bran to the premium flour ( 90% flour and 10% bran), because I never bake bread from the highest. It turns out like whole flour. I'm not special, of course, in these matters, but I read in a book from Mulinex: "Instead of whole flour, you can use a mixture of wheat flour and bran in the following proportion: 10% bran, 90% wheat flour." and did so.

It will not be superfluous to remind you, dear Tanya and Masha, that I have already voted higher about the 1st grade. And you all calmed me down and gave good advice, which helped me. Duc here! Talking about varieties Do not forget about flour brand... As soon as I changed the flour, the bread began to turn out super! So the sorts are sorts, but "Divnitsa" and ... I have already forgotten! (LAN, I'll take a look at home) are not of the last importance.

and "Divnitsa" and ... I have already forgotten!

Vit, be sure, if I meet such, I will buy. I also once bought flour and the dough was dough from it, so I barely finished that pack of flour and until I take this one, I buy flour from another manufacturer. Now in stores there are a lot of flour from different manufacturers, so there is a choice, but more often it is the premium flour, and the 1st grade is small, the second grade is only local, but I rarely take it (I don't really like that kind of bread .. .)

To be honest, it is the same for me

Everyone spreads it out and I decided to show my first bread
first try milk 470 gr. flour 1.5 tsp. yeast crust medium mode 01


the second attempt is dairy with the addition of rye flour.
third attempt creamy 500 flour + 50 semolina 1.5 tsp. yeast crust medium mode 01


All night bookmarks for breakfast. And no "dancing with tambourines" Info for critics - my first bread maker.

I baked Bread with olives, recipe from the instructions)))
But on live yeast.
The result is a very tasty, aromatic and unusual bread.

I don't have time to Fotat)))) It seems to me that lately in my family they eat only bread !!! with tea, with milk, with kefir, with butter ...
I’m thinking, should I cook borscht for dinner or put a fresh bun in the oven?

Tanya, you infected me with your joy, I did it today too. And yours is also so short?

Gag: not milk powder, but "wet" + a tablespoon of wheat bran. Delicious.

Marina, I was taller, to the height of the bucket, but not higher))))

third attempt creamy 500 flour + 50 semolina 1.5 tsp. yeast crust medium mode 01

Elena, is this a recipe from a book or from where?

Elena, is this a recipe from a book or from where?

From the forum, I don't remember where I found it, give a recipe?