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

[Sem28]

Sem28, Welcome to our ranks !!!

What have you already baked in your oven? For rye bread, you need some knowledge and skills in baking in general. How about baking a simple, low-yeast bread first?
Now I will look where we wrote about it

[Marfusha5]

Marfusha5, Irisha, wonderful bread! Congratulations! Bake with pleasure !!!

Natasha, thank you very much)))

Could you advise me, I dream of bread and cheese, I know that cheese cannot be added to the dispenser. And at what stage can it be poured directly into the bread maker? When has the kolobok been formed and is kneading in progress or earlier? Thanks in advance for your reply.

I will definitely study the topic, now such scope for creativity has opened)))) to celebrate)))

[Sem28]

Sem28, congratulations on a wonderful purchase. Let it only make you happy.

[Sem28]

Sem28, Welcome to our ranks !!!

What have you already baked in your oven? For rye bread, you need some knowledge and skills in baking in general. How about baking a simple, low-yeast bread first?
Now I will look where we wrote about it

My first bread is "Rye Bread" program 2, everything worked out well, but I have too much yeast. Today I baked Zavarnaya, everything worked out, at the end of the kneading with a spatula I made the bun beautiful

[Sem28]

Sem28, congratulations on a wonderful purchase. Let it only make you happy.

Thank you

Could you advise me, I dream of bread and cheese, I know that cheese cannot be added to the dispenser. And at what stage can it be poured directly into the bread maker? When has the kolobok been formed and is kneading in progress or earlier? Thanks in advance for your reply.

Ira, I'm not a fan of cheese bread, but I baked it several times
I added processed cheese, straight in a slice with all the ingredients. One portion of my portion weighs 15 grams, it was good for my taste - a delicate cheese taste. Baking smell - awesome
Of course, you can bake with other cheese, but hard cheese must first be chopped. You can put it in right away and the HP will mix everything evenly, and the softer cheese will generally "dissolve" in the dough.
How much to add is up to your taste.
Somewhere a little earlier in this thread, I gave a page from the instructions, there is a recipe with cheese. I will look and insert a link here.

My first bread is "Rye Bread" program 2, everything worked out well, but I have too much yeast. Today I baked Zavarnaya, everything worked out, at the end of the kneading with a spatula I made the bun beautiful

All I can say is that by reducing yeast, you need to increase the time (kneading + proofing), that is, bake on a program that has a longer time.
We just baked, the conversation started here, and further
Salt and sugar can also be cut in half.

[Waist]

Waist, I didn't even know about processed cheese that it could be added too. Thank you so much. I'll have to try. Sounds delicious. While I want it with grated hard cheese. I'll try to find information. Thank you so much.

[Marfusha5]

Marfusha5, Ira, there is a pause on the main program somewhere around 3.10 counts, at this time a dispenser opens in programs with additives, and the algorithms for all programs are the same. You can add grated hard cheese to the dough during this pause and everything will work out. I did, but for a long time. We somehow love bread more without frills.
You can also put cheese in the dispenser and turn on the program with additives. But you need the cheese to be like Parmesan or it is cool in the room, otherwise it sweats ...

[Waist]

Waist, very interesting about cheese with melted cheese !!!!! Where, how, how much are we adding it instead? At least approximately - if you dance from the most ordinary recipe for 400 g of flour - how much cheese, how much liquid?

[Irina]

Irina, here we just add to the recipe and that's it, without changing anything! How much to add - you will correct it after the first bread, if you like it. 15 grams was enough for me.

[Waist]

Waist, okay I will try. Even interesting, I never thought about melted.

Found a recipe for cheese bread.

f3Ym5r7UZgQ

Somewhere a little earlier in this thread, I gave a page from the instructions, there is a recipe with cheese. Look for

and I found Italian recipes, there is one with three types of cheese
Page with recipes for Italian breads

Marfusha5, Ira, there is a pause on the main program somewhere around 3.10 counts, at this time a dispenser opens in programs with additives, and the algorithms for all programs are the same. You can add grated hard cheese to the dough during this pause and everything will work out.

Marish, thank you very much. I also thought about adding cheese to the bowl when the dispenser should fill the ingredients. And it’s true, all the cheese is sweating in the dispenser))))))) You helped me a lot.

and I found Italian recipes, there is one with three cheeses, a page with Italian bread recipes

Thank you so much. I ran to read)

Hello dear bakers! Please respond, owners of HP Panasonic SD-2511WTS, are you satisfied with the program for baking rye bread, is there a programmable program in this oven?

Hello dear bakers! Please respond, owners of HP Panasonic SD-2511WTS, are you satisfied with the program for baking rye bread, is there a programmable program in this oven?

Hello. I am quite satisfied, the bread turned out to be good. There is no programmable program.

Hello neighbor!
Panasonic does not have this yet, so that it is programmed, you have to "dance" yourself.
Simple and tasty rye bread is obtained with minor "dances" according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

Simple and tasty rye bread is obtained with minor "dances" according to this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

Yes, delicious bread Today I am a recipe to the people I gave it to my sister.

[Olyushk @]

Olyushk @, I have such an oven, I bake Zavarny rye (with malt). Not bad, but I would like to bake bread only from rye flour, but it won't work in Panasonic. If you need to bake pure rye bread, then check out the ovens with manual programming.
I chose this oven precisely because of the rye bread, but all rye bread recipes contain wheat flour.
I like the oven.

I would like to bake bread only from rye flour, but in Panasonic it will not work

Light why? What is special about baking pure rye bread?
I am asking seriously, because I don’t know, but I think that you can "dance" We bake different things, maybe we can also purely rye

# Bread only on rye flour
It turns out great. But without wheat flour it will be dense, heavy

[Elena Bo]

Elena Bo, Lena, thank you! I want to experiment, but no one eats rye bread at my place. Can I bake my sister
In HP 2500 there is no "Rye" mode, but it can be combined and provide lifting without kneading. True, then everything will be in semi-automatic mode. Need to think

Rye program:
Kneading - 10 min.
Ascent 1h 35 min. (no wrinkle)
Baking 1h.

Knead on Pizza and turn off.

[Lena]

Lenai oh warm rise... I have only + 16-18 * in my kitchen. Just passed out from morning to evening will fit

I assume so:

Kneading - 10 minutes for "Basic Fast" or "Gluten Free" (I have a European oven).
Warm rise - 1,5 hour.
Baking - 1 hour.

The "Pizza" mode in my oven is only 45 minutes and it has two batches, so it doesn't work. Well, or I don’t feel like it. I’ve got used to making different breads with warm enthusiasm, I really like the controlled process.Made, arranged the result - wrote down the exact technology and time of each process

The Pizza is well heated. I don’t torture my bread baker. I'm afraid.

Hello everybody. It seems to me. that the new HP shouldn't work that way. The bucket knocks when zamas. Or am I wrong ??

zc3sFIimtTE

It's not the bucket that knocks, but the spatula. Your dough is not enough, it seems to me ... How much flour did you knead?

I knead the same way. I use at least 400 grams of flour, according to the instructions, this is the minimum for kneading. The gingerbread man turns out to be small and has nothing to cling to the walls with. And the rumble, so this is a bucket With such a small kolobok it dangles in all directions

It's not the bucket that knocks, but the spatula. Your dough is not enough, it seems to me ... How much flour did you knead?

He did everything according to the recipe, 260 ml of water for 320 grams of wheat and 80 grams of rye flour. This is a small loaf of bread. The bucket knocks, not the spatula))

This is definitely not a bucket, but a small bun - when, for the sake of experiment, I made bread from 375 g of flour (according to another recipe it was lazy to divide), I also had a bucket like a bun and even louder)) Although it would seem that 25 g is an insignificant difference ... Maybe you made a mistake when weighing flour or confused the weight with the volume? (Just do not be offended, please, but in appearance the kolobok does not pull on the weight indicated by you).

He did everything according to the recipe, 260 ml of water for 380 grams of wheat and 80 grams of rye flour.

IMHO. There is not enough water for this proportion. A bit.
Try to do it with 500 flour and 330 water and watch.
And I agree with VeNiKa.

This is definitely not a bucket, but a small bun - when, for the sake of experiment, I made bread from 375 g of flour (according to another recipe it was lazy to divide), I also had a bucket like a bun and even louder)) Although it would seem that 25 g is an insignificant difference ... Maybe you made a mistake when weighing flour or confused the weight with the volume? (Just do not be offended, please, but in appearance the kolobok does not pull on the weight indicated by you).

No, everything is exactly right. He measured the water with a glass that was attached to the HP, and measured the flour on a kitchen scale. Do you also have a bucket in the grooves that is loose and not tightly fixed?

[290 ml]

He did everything according to the recipe, 260 ml of water for 320 grams of wheat and 80 grams of rye flour. This is a small loaf of bread.

It seems to me that the water is still not enough.
For 400 grams of plain flour, I pour 280 ml of water, this is according to the instructions.
Given that rye flour takes more water, then perhaps 290 ml in your case it will be just right.
When the kolobok is softer, it does not dangle like a brick and the sound is quieter during mixing. Try it Do not cling to a "stranglehold" in ready-made recipes, there are mistakes, and you always need to remember that the products are different, elementary moisture may be different. Over time, you will understand all this and learn, learn to feel
Show us the finished bread, he will "tell" with his appearance what is wrong in the recipe

Show us the finished bread, he will "tell" with his appearance what is wrong in the recipe

Agreed

I don't even know how to accurately describe this "bucket fixation" ... If you "turn" the bucket to the end, then it does not stagger, but it turns in and out quite easily and hangs noticeably in an unfixed state ...
And yet, the sound and behavior of the kolobok in the video looks like a "lack of sleep flour" - I directly remember this sound when the kolobok was hanging on the shoulder blade and threshing on the bucket with its under-mixed "ears" pull off the bun from the shoulder blade, just beat it like a bell). Maybe there is a problem with the scales? I once poked the wrong button in my electronic ones, so they made something to me with adding / subtracting tare ... Or, again, if the scales are electronic, the battery could get hooked - then they start lying.
And as for the amount of water in the recipes, I'm not special, but in my favorite recipe for wheat-rye, in general, 310 ml of liquid (110 fermented baked milk + water)

Once in my electronic ones I poked the wrong button, so they made me something with the addition / subtraction of containers ...Or, again, if the scales are electronic, the battery could get hooked - then they begin to lie.

Ooooooo, that's for sure Swam - we know

And as for the amount of water in the recipes, I'm not special, but in my favorite recipe for wheat-rye, in general, 310 ml of liquid (110 fermented baked milk + water)

And here is the answer: razhenka + water is a different liquid, not just water. And therefore, for the same amount of flour, fermented baked milk + water needs more than just water.

And as for the amount of water in the recipes, I'm not special, but in my favorite recipe for wheat-rye, in general, 310 ml of liquid (110 fermented baked milk + water)

I'll try to give more water next time. Thanks for the help. I'm almost 100 km away from the service center, I don't want to miss 8 kg for myself)))

I don't even know how to accurately describe this "bucket fixation" ... If you "turn" the bucket to the end, then it does not stagger, but it turns in and out quite easily and hangs noticeably in an unfixed state ...

Read at least the last 3 pages of this topic, just recently discussed "dangling a bucket".
And more in this thread Kneading creaks and bucket problems a lot of useful information - not only about creaking, but also about backlash, wobbling and wobbling.

[Marfusha5]

Yeah, get out Marfusha5 almost left without a stove ... Yes, Irish?

[Elena Bo]

Elena Bo, Thanks for the link.
WaistNatasha, I have come across recipes for pure rye bread only with manual programming. Execution It was so special, because I bought a stove with the Rye mode specifically to bake pure rye bread. It's good that I was wrong, and in my oven you can bake pure rye bread.
Elena Bo, but do you have a recipe for a rye brick, cat. bakes the St. Petersburg "Karavai"? Very necessary!!

I'll try to give more water next time

I began to make 50x50 bread of the highest and 1st grade. The first one turned out to be so wet that in the end (for the 4th time) water instead of 370 ml. I give only 300! So that's it! You won't relax a damn thing! Every new bun is a new task ...

[Valentine]

Valentine, yeah, but in a new package there may already be dry flour

It also depends on the weather conditions - in humid weather the flour becomes very damp.

Elena Bo, do you have a recipe for a rye brick, cat. bakes the St. Petersburg "Karavai"? Very necessary!!

I have not bought bread for 10 years and I am completely unaware of this issue.

Do you have a recipe for a rye brick, cat? bakes the St. Petersburg "Karavai"? Very necessary!

Darnitsky, Stolichny and rye, everything is on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=246.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

Read at least the last 3 pages of this topic, just recently discussed "dangling a bucket".

Thanks for the advice, but I just don't think that it "dangles" - there is such a structure that a stable-rigid fixation is impossible in principle (and probably not needed if it has not been done for so many years, although right after the purchase I went to this freedom ", and looked at the lid with suspicion too). Therefore, I assumed that the problem was not in the bucket (although theoretically, a small and overly dense bun, pounding along the walls, can lead to displacement, aggravating the situation).

[Anchic]

Anchic, so I say: for ... one time and you will not relax ...

[Marfusha5]

Yeah, get out Marfusha5 almost left without a stove ... Yes, Irish?

Yes, Marishik)))) I almost handed it back, and she turned out to be an assistant))))