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

Hello everyone! So I became the owner of HP SD-2511, the stove works fine, does not creak, does not make noise, I am very pleased
I have already baked the first bread in it on mode 01 basic (4 hours),
according to the recipe from the manual for the oven, the bread turned out to be good, tasty, very soft.

[Evgeniy77]

Evgeniy77, Congratulations. :)A good choice.

[$ vetLana]

$ vetLana, Thank you

hello dear !!!
a week ago I woke up and realized that I urgently needed a bread machine! 3 days I read your forum.
and up !!!! congratulations! I now also have a miracle pot
Panasonic 2502
on weekends I will try to cook bread. Now you need to find your proven recipes somewhere. I can't read the whole forum

[The simplest bread (according to bread maker models)]

Now you need to find your proven recipes somewhere. I can't read the whole forum

For a good result, you simply have to master! So as not to scold x / stove and recipes later

The easiest white bread made from wheat flour
The simplest bread (according to bread maker models)
UNDERSTANDING BREAD IN HOMEMADE BREAD
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, thank you!
from the first day of reading I wanted to ask why Admin?

Why "kid"? that's why "Admin"

[kid]

kid, there are very good recipes in the book to Panasonic, start with them. Good luck!

[Admin]

Admin, originally thought the man, and such a good fellow! knows everything about bread and not only (I wish I had one)
and then I realized that the girl

oh dear gentlemen!
on the weekend kaaaak I'll start making bread, don't stop))))
tomorrow I'll go buy flour

[kid]

kid, we are waiting for the photo report))))

originally thought a man, and straight such a fellow!

And according to the ave (she is big) you can't see who is who - a man or a woman?

[Tatyana]

Tatyana, what if you are encrypted like this? and so that no one would guess, and change the name too

Yes, if you count how many times I have been asked this question since the beginning of being on the forum "are you a man or a woman"?
Therefore, Avu had to put the female, for clarity, and larger - only questions remained

And here is my photo report, this is my third bread (French from a book of Panasonic recipes)
photo under the spoiler

[Evgeniy77]

Evgeniy77, what size did you set? M, L, XL? The bread is beautiful, but it has not risen much. Should have been higher by a third.

[Evgeniy77]

Evgeniy77, what size did you set? M, L, XL? The bread is beautiful, but it has not risen much. Should have been higher by a third.

French bread in my HP is baked on mode 10, and in this mode the size and color of the crust is not set, although according to the recipe 400g of flour is size M. But I did not bake it completely according to the recipe, without milk powder (it was not at the moment) and according to the recipe, water is 280 ml., I replaced it with milk, maybe because of this a little rose)). The height of the bread is 10 cm.

Or maybe yeast is to blame)) Voronezh fast-acting dry (in a package of 100 g.) I don't know, I have no experience at all, I'm just learning))

[Evgeniy77]

Evgeniy77, You need more milk than water. The dough was thicker and therefore the bread was denser.

[Evgeniy77]

Evgeniy77, You need more milk than water. The dough was thicker and therefore the bread was denser.

If the water is 280ml, how much milk do you need?

[Evgeniy]

Evgeniy, about 1 - 2 tbsp. l. You wrote that you didn't put in powdered milk, as per the recipe. It would be better to control the bun and add milk to the required amount.
In general, at first it would be good to learn to understand and feel the batch and the bun. There is a special topic

[Natalia]

NataliaThanks for the advice, I will take into account, and the recipe must be followed. I read about kneading and kolobok, but there is little practice, I will learn over time))

[Evgeniy77]

Evgeniy77, Replacing water with milk, a common mistake, especially if the milk is whole, not sterilized.
Bake according to recipes from the forum, stick to the recipe, leave experiments for a later date when you feel the stove.

[Evgeniy77]

Evgeniy77, Replacing water with milk, a common mistake, especially if the milk is whole, not sterilized.
Bake according to recipes from the forum, stick to the recipe, leave experiments for a later date when you feel the stove.

So I thought that if there is no milk powder, then I will replace it with wet one)), I wanted the best, but it turned out .... Today I went and bought powdered milk and Pakmaya yeast, now I bake "Wheat bread for every day". exactly according to the recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=161021.0

Just baked, that's what happened
photo under the spoiler

Here it has already risen higher, I did everything according to the recipe, though with other yeast, and there’s 500g of flour here. Mode 01 Basic, size L, "dark" crust

[Evgeniy]

Evgeniy, Well, that's better. Have you been tracking the gingerbread man?
Show another cut, only you can cut it when it cools down, otherwise the loaf will hesitate and the crumb will be smeared.

[Evgeniy77]

Evgeniy77, it turned out great. :) On sizes L and XL, the top is usually flat, but on size M you need to check and correct, since the bun is small and uneven (falls on one side).

[Natalia]

Natalia, Yes, the bun was tracking how it cools down))

Svetlana, yes, here, after the last exercise, I corrected the bun

On sizes L and XL, the top is usually flat, but on size M it is necessary to check and correct, since the bun is small and uneven (falls on one side)

I never straighten anything, bread of any size is always evenly convex! This is a yeast dough and it always fills any form evenly. If not, then the dough is tight or there may be a draft near the stove.

Svetlana, yes, here, after the last workout, I also adjusted the bun

maybe they themselves crushed him on the one hand.

maybe they themselves crushed him on the one hand.

I corrected it after the last kneading, before the last rise (the bun was in the corner, put it in the center), 5 minutes before baking I looked into the HP, the dough rose and lay evenly. And here is a sectional photo.

Good day and delicious bread to all Panasonic owners! I am thinking about buying HP, among others I am considering options for models SD-2510 and 2500. They differ, as I understand it, in the functions of "wheat bread, cake and baguette". Is it generally important? And another question - how much on average does the HP of this company live in general, as well as the bucket and its Teflon coating in particular? It's somehow a pity to give 10 sput. for "playing around for a year or two, crying and throwing away"

Certainly not a year or two! Great stove! Now the "seasoned" ones will come running (I have only three years), get ready to "catch sneakers"!

I have a 255 model since December 2007 with a native bucket. Used day or every other day without a single repair. Now with my father. I took a new 2512-och. satisfied.

ABOUT! Both by time and by avatar Experienced!

options for models SD-2510 and 2500

who knows, besides programs, what are the differences?
the quality is not different?

Thanks to marinastorm and especially Alexander Svet1 !!! Eight years of blameless service is very worthy and really convincing

Take to the family. Finally, after some confusion with the seller, I got the SD-2501. I baked rye custard, otherwise my bacon was idle in the freezer !!!
Uf. A new stove for me, I did not bake bread of this size, while it is cooling down, I do not understand whether it has not really risen with me, or it should be so. I did everything strictly according to the recipe from the instructions, although, of course, no one cancels the factor that yeast can fail, and we have different flour and other products ...
I am not able to read everything, so do not swear if I ask a hundred times said

[Irina]

Irina, what people ))))

Welcam !!! All paths lead to Rome to Panasik!

Take to the family.

Welcome!!! What are you, Ira, well done! Congratulations on your new assistant.Please tell me, at what price is Panasik? I here decided to recommend this HP to my friend, and then I looked at the prices on the internet and ... how they took off !!!

I don’t understand whether he has not really risen in my life, or whether it should be so.

And rye cannot be high in all the bucket. For me, for example, it always comes out exactly in half. Well. maybe a little more.

[tana33]

tana33, yeah! Glad to join the ranks! "In front of my comrades! .."

marinastom, but where else! I got up like a native with a little Panaska cartoon.

Irishka CH, thanks for calming me down, otherwise I just can't wait for it to cool down to cut it.

Costs 12 490 rubles. I was hoping the Food Show would be a little cheaper, but ... alas. But I had no choice, my previous unit broke down completely. I read the instructions, many interesting recipes

[Irina]

IrinaBy the way, about rye bread, if you bake without sourdough, then we really like rye 50-50 from Rina. There, however, it is necessary to "dance" a little, but the result is worth it!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

[marinastom]

marinastom, Marish, thanks! There are not so many dances, I will definitely try! As soon as I get comfortable with the stove, I will definitely do it. We love rye.
Only I don't understand very well how it kneads there in a rectangular bucket. Today it seemed to me that the kolobok skewed during the kneading, I let him move it with a spatula ... Then it seemed that he raked everything up himself, rounded off normally. Well, while I continue to observe

Irin, I also wondered at a lot at first. Now I'm so used to it that I can't imagine anything else.
And Panas's bucket is a trick! Both the shape and the edges. It seems like a bun is somewhere on the side at first, but a loaf, in the end, is perfect.

Congratulations on your purchase, Ira! The bucket is thought out to the smallest detail, like the spatula. There is even a patent for the backlash of the blade. Watch the mix. A mesmerizing sight! You will see how the bun bounces off the edges into the corners and sweeps everything.
And to test flour and yeast baked wheat, size "medium". The loaf should be flush with the edge of the bucket.
Good luck and delicious bread!

Watch the mix. A mesmerizing sight!

I'm embarrassed to admit, but I still gaze at how Panasik kneads the dough. Recently I tried the "French bread" program for the first time, so he generally astounded me - five times, probably, the bread maker changed the rhythm and speed of kneading.

[marinastom]

marinastom, Wit, Biryusa, aaaa! So I'm not the only one of the "Peepers' Club behind the batch." I am Ira, and I spy on the bun ...

[ikra, Biryusa]

ikra, Biryusa,, Ira, Olya,
I will not stop looking at it either!
And, lately, I have been baking bread exclusively in Frenchman according to Natasha's recipe-Waist "bread for every day" (with some "gag").

[marinastom]

marinastom, Marish, "for every day" I'll go look. Experiments are good, but when there is a mood. And when you just need to pile bread for ordinary life, then you need a proven and simple recipe.

[marinastom]

"for every day" I'll go look.

Irin, I have already found and added to my bookmarks (somehow I missed this recipe)

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

marinastom, Marisha, thanks for the tip

[Biryusa]

Biryusa, and I found, and was glad that I have serum in the freezer. There is no fresh yeast yet, but it's not a problem to buy. I haven't baked on them for a long time, I already missed them