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

[mamusi]

mamusi, that is great. Husband is great

We'll have to change. (thoughtfully so ...)

Countryman, what - a husband ?!

Husband is great

Hey people! Without speculation here ...

Countryman, what - a husband ?!

...
I didn’t doubt my husband, I just didn’t put it that way.
I was afraid that I had left the details on the table, and when he came home he would not understand what it was and where did I get it!))) Maybe I just took it out to wash ...

But he immediately cut through what was what ... collected, inserted, realized what exactly broke off from me ... and that this black pimp is already fucked (put it more juicy on the phone!) ... And asked HOW I did it?

And that you have to either order a new one, or live with a dispenser plugged in with a wooden pin ...
I have no problem ...

Posted Saturday 18 Feb 2017 15:52

Margarita, Everything will be fine, he will definitely figure it out.You have to believe in your husband

And I believe ... "forever and ever!"

[mamusi]

mamusi, Rit, I really like it when a husband can fix anything his wife broke. I just looked at the dispenser in my stove, but I still don't understand how it broke. It turns out, for no reason? Fall out for no reason, no reason?

[mamusi]

mamusi, well, I told you ..., I, too, somehow immediately believed in him

how it broke with you. It turns out, for no reason? Fall out for no reason, no reason?

Light, I don't even know ... I was not myself in the morning, I received bad news ...
Everything fell out of hand, the HP got out, because it was necessary to leave bread on the road and leave at home too ..
The lid of the dispenser was thrown open inside the stove, I tried to close it, it swung open again and did not lock at all ...
I don’t remember any further ... I think I opened the second cover and tried to ... examine it, this and that ... and then it all jumped out!
But I baked the bread, covering the hole with a small silicone mat ... between the lids.

[Margarita]

Margarita, In my oven, the dispenser pulls out completely upwards. That is, it can be easily pulled out, washed, dried and reinserted.
Regarding it opens spontaneously: In mine you can remove this door by unscrewing two bolts. That is, the structure is not cast, but collapsible.
You can even pull out the dispenser; there is a seal on the lid, which does not allow air to escape. And in the dispenser itself there are decent slots through which air enters the dispenser itself, so in its absence it will probably be the same, the air will walk through the dispenser container, but the seal will not let the seal come out.

I need to try to bake bread with the dispenser removed, how does it affect the top crust

Dear gurus, advice is needed:
Several times I tried to bake milk bread of the maximum size, everything turned out great, but now twice in a row the loaf rests against the stove lid, naturally it bakes badly at the point of contact, and then it generally fails ...
Tell me how to avoid this?

[WLAD]

WLAD, here is a photo of the crumb would not hurt.
Options: reduce yeast;
reduce the amount of fluid;
or both.

It turns out that the bread is overgrowing. Having adhered to the lid, it does not let hot air through to bake the loaf from above, and the lid does not heat, and as a result, it is not baked. The bread should not rest against the lid.

Added Saturday 18 Feb 2017 06:45 PM

It fails because it is raw. The dough did not bake and did not get stronger, therefore, when cooling and reducing air bubbles inside, the raw dough simply settles / shrinks ...

[Natalia]

Natalia,

here is a photo of the crumb would not hurt.

Unfortunately, there is already nothing to take a picture, practically one crust remained. As a matter of fact, the bread itself is not even badly baked inside, except for the top ... Natalia, how much should the water and yeast be reduced approximately?

[WLAD]

WLAD, a lot can be said from a photo of bread, so it is useful to take a photo of whole loaves and cuts / crumbs, especially when you need to deal with a problem.

Is your bread coarsely or finely porous?
Do you like its structure or want something different?
If you like the structure, reduce the yeast ... by 1/4 tsp, the pores will be slightly smaller.
If you reduce the water by 1-2 tablespoons, then the bread will be slightly denser.
I think so

I think so

And I...

[Natalia]

Natalia,

Do you like its structure or want something different?

I really want kebabs ...
Natalya, of course, it was a joke, but seriously, I'm not that experienced yet, or rather not yet experienced at all in this business, and to be honest, I don't really understand all this ... For me, the taste of the store is still in my memory, and sometimes not very high quality bread, and the taste of this (homemade) bread, that's all my associations, so to speak

[WLAD]

WLAD, the bread is still delicious (except for Natasha (Talia) "Daily") ~ my second favorite of the whites ~ only not milk, but "kefir"
This one ... always no problem! Very fluffy! My men adore with jam and tea.

"Italian bread with kefir in a bread maker"
Right now. I'll try the link ... but I'm on the phone ...

Added Saturday 18 Feb 2017 07:08 PM

Here ... Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3814.0

[Natalia]

Natalia, I really want kebabs ...

And I want kebabs! Real, fried on fire ... I don't remember when I ate such
If it happens to eat hamburgers, I prefer only from an institution in the very center of the city, where hamburgers are cooked on an open fire. Well, such a HUGE difference with others. Meat cooked on fire is so different ...

I'm not comfortable ... and it's immodest ... but here's my bread, try it, you might like it
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Very fluffy!

But I got tired of this pretty quickly. You can't even make a sensible sandwich on it. I had to redesign everything. Now my 500 g flour (well, 480 g really) has a convex roof with its top, about three cm below the edge of the bucket. The density is normal, the butter is smeared with a knife confidently.

[Natalia]

Natalia,

I feel uncomfortable..

It is inconvenient to sleep on the ceiling, because the blanket falls all the time, and as for real kebabs, they are real when you fry them yourself, the process itself ... oh, the summer would come faster, although the kebabs are also delicious in winter
Thanks for the recipe, I will definitely take it into service and test it

Added Saturday 18 Feb 2017 07:42 PM

Margarita,

Here ...

Thank you so much! Everything is so tasty in the pictures ... I don't seem to be hungry ... but my saliva is flowing I'll try it on kefirchik too

[mamusi]

mamusi, Rit, read it here. Maybe your hand will take half of that.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169270.0

[Marina]

MarinaAlthough it was not addressed to me, but went in and looked, read it, it became interesting ... and why not try a glass, the theme there, unfortunately, I look stalled ...

If I wanted to hide, I would write in a personal ...
I, at one time, also thought about it, even wanted to pester my husband in order to cut out a glass or whatever. And then it passed with me. Best the enemy of the good. IMHO

[Marina]

Marina,

If I wanted to hide, I would write in a personal ...

You are so unconscionable (just kidding)
But I just want to try ... cut out and grind the glass for a short time, and in case you don't like the trash can, it's also not far away

"How good it is to be able to read, no need to pester my mother ..." (c)
How good it is to be able (to be able to) do something yourself ... I would also do it myself, you see, but, you know, once I asked - then, the second, also like, well, you spit, forget ...

Look for a heat-resistant glass

[Vitaly]

Vitaly,

Look for a heat-resistant glass

And there it seemed to be about the usual

Added Saturday 18 Feb 2017 10:16 PM

Marina,

- then, the second, also like, well, you spit, forget ...

Like? Are you sure?

It seems to me that nothing will happen to the usual. It will gradually warm up and cool down. It is unlikely that anyone will sprinkle cold on him on a red-hot ...

[Vitaly]

Vitaly, Quote: Mona1 on Apr 19. 2012, 19:21
By the way, about the glass, how thick is it? And then soon my hands will reach this improvement, or rather the hands of my husband from my poke. We must be fully armed.And this is ordinary glass or some kind of heat-resistant or, what is there, bulletproof. Hee-hee ... And yet, it just lies, there are no cracks on the sides? I keep thinking how to make it more hermetic.

Ordinary window glass, thickness 4 mm
It just lies, left cracks on the sides on purpose:
firstly - the dispenser also has alkalis, which means that the thermal regime is designed for them,
secondly - reluctance to scratch the stove
At first I was afraid that it would burst, and then I got tired of being afraid and
... one minute before the end of baking, sprinkled water on it,
it has safely evaporated before the end of baking signal

"It seems to me ..." - keywords

Added Saturday 18 Feb 2017 10:29 PM

Why do you need a glass? For some reason, they began to be removed from all bread machines. What's so interesting you can see there? Does the dough rest on the rise? And what? Are you going to scoop up the excess? Can't you rise? Are you going to reboot? Why do you need a glass?

[Vitaly]

Vitaly, Keyword behold
If there is no harm to baking from this, then why not look in, once - another ... in the future, then most likely it will not be interesting, but now it is very curious to be honest ...
You are already a pro, but I'm still a green beginner ... everything is interesting

Maybe your hand will take half of that.

Marin, thanks, but he will most likely come to the service center and order a new dispenser. In the meantime, the lid holds perfectly, jammed with a wooden pin.
By the way, people, how much is the guarantee for 2501?
1 year or 2 ???
I have both the check and the warranty card ~ everything is in place. I could not find there HOW MUCH the warranty itself from Panasik lasts ...

Added Saturday 18 Feb 2017 11:42 PM

I got tired of this pretty quickly

In this bread (wonderful bread))) from Grushi ... the fluffiness is not what you are talking about. It is not loose, not too airy (I myself do not like this). It is dense and soft and tender at the same time. Well, I called it FLUFFY ~ yes!))) It looks like my childhood bread that they sold, and they sell in our city in round loaves and is called Home *
Py Si: he does not rest against the lid with me. It is baked with 400 g of flour.
Recommend.

[Margarita]

Margarita,

By the way, people, how much is the guarantee for 2501?
1 year or 2 ???

Especially I looked in the Internet (I still mess around) - 1 year

Especially I looked in the Internet (I still mess around) - 1 year

Ahh ... thank you! Vlad, then that's it!) The guarantee of that ~ that ... does not shine for me.
We'll have to buy a dispenser for their money, well ... if we decide to buy. Until it was needed ... got along.
... This is he, probably from idleness ... missed and broke

Rita, what a capricious thing you have, this dispenser ... Just to draw attention to yourself! ..
We must try without him somehow. After all, if it works automatically, it still remains open. So it bakes with a "hole". Natasha correctly noticed that there is a seal in the top cover.

[Marina]

Marina, so I will bake Butter Cake for Easter ... then I will remember my "capricious" dispenser ....
... I forgot that he will be needed for Raisins
I already have SkleZor ...

[mamusi]

mamusi,

Italian bread with kefir in a bread maker

I made a similar recipe (I didn’t see this one, it was just that the kefir remained, so I thumped it instead of water, and as usual I poured 1 h / l of yeast, and sugar about 0.5, in principle it should be comparable in taste). The bread, without a doubt, turned out to be very tasty, but in my opinion it is never Italian. Of course, it is ridiculous to compare a baguette tasted in Rome for a long time with bread from a bread machine (the cooking / baking technique is completely different and the flour too), but much closer to Italian taste recipes published sometime Waist, in the form of a table (more precisely "Italian bread without sugar" and "simple ciabatta", which I bake on the "low-yeast" or "French" mode).
What about

Look for a heat-resistant glass

then, in my opinion, the main problem is not in heat resistance, but in the difference in thermal conductivity - you should also ask around the owners of bread makers with windows, but when I chose the stove, I read that Panasonic's crust is baked well and smoothly precisely because there is no window, while others firms because of this window with a "roof" of the problem ...

and other firms have problems with this window with a "roof" ...

Veronica, and the problem is the bread shrinks at the beginning of the baking cycle?
I have a Stadler form III and I have a problem with bread settling when starting a Bake cycle. I wrote about this in the relevant topic, but so far I have not received an answer.I have already covered the HP with towels from all sides and covered it on top - I think it blows from one side. I will try to completely insulate the dispenser now.

Without a doubt, the bread turned out to be very tasty, only in my opinion it is never Italian

Well, I definitely have nothing to do with it!)))
For the recipe is NEVER mine, and I bake it not because of its "Italianness", but because of the taste that my family likes.

[VENIKA]

VENIKA,

so it drank instead of water

Veronica, I'm not quite awake yet ... I correctly understood that kefir is poured instead of water in the recipe for ordinary bread? ... or is it me that slows down like that?

[mamusi]

mamusi,

Well, I definitely have nothing to do with it!)))

Well, I'm not offended, but out of sheer boredom with perfectionism - I just suffered for a long time precisely because of the absence of the Italian regime and was looking for Italian recipes, but here such a promising name and the result is generally excellent ... but not the same .. .. And so my mother liked the taste of "kefir" very much.
Irinabr,

and the problem - does the bread sit down at the beginning of the baking cycle?

I don't remember exactly (because I read a lot about stoves, but for a long time), in my opinion there were complaints about an uneven, unevenly fried and insufficiently convex top crust on models with a viewing window and comments from the series: "I got tired of peeping quickly, but the crust continues grieve".

Did I understand correctly that kefir is poured instead of water in the recipe for ordinary bread?

Everything is correct, but it is better to keep an eye on the process first - kefir can be of different fat content and density, you may need to add a little water or flour during the kneading process. In that recipe, in my opinion, low-fat kefir is indicated, but I added 4% and the volume was more than in the recipe with water (at least 280, maybe more - I didn't write it down, I don't remember exactly). Well, then, having worked out the proportions, you can bake without a peep.
P.S. I also looked at the recipe for "pseudo-Italian on kefir" - there is 300 ml. Perhaps this is correct (in my version of "black" I generally add 320 liquids in the form of 1/3 water and 2/3 thick fermented baked milk).

[Veronica]

Veronica, Thank you so much

[DARK STEPPE EAGLE]

DARK STEPPE EAGLE, You're welcome! Although, to be honest, I have not announced anything new)) You just have not yet fully reached the next stage of the "new baker": 1) reverent attitude to recipes; 2) what happens if ... 3) a list of recipes used in a booklet, it's already lazy to experiment; 4) what is bored in the refrigerator will go into action, interchangeability pretends to be from experience))))
But seriously and closer to the subject, water-milk-kefir-fermented baked milk-diluted yoghurts or liquid sour cream-potato broth and other liquids are interchangeable and can be used in most recipes, only the volume of liquid varies within 260-310 ml per loaf of 400 g flour. The best (according to my own experience and the opinion of other members of the forum) is bread with whey, but it is not always in stores (cheap, probably not profitable to mess around).

The best (according to my own experience and the opinion of other members of the forum) is bread with whey, but it is not always in stores (cheap, probably not profitable to mess around).

Slightly dilute curdled milk, yogurt, kefir with some water, pour on cheesecloth and weigh - you get a light curd and whey - just enough for baking.

If you have milk at home, put it on the fire, let it warm up to 90 * C and pour out the lemon juice (at the rate of 1 lemon per 1 liter of milk). Flakes will go immediately, milk will begin to curd. Pour the mass onto a sieve-gauze, and you get a quick soft curd and whey for bread.

And you don't need to go to the store for serum - it's done quickly at home.

You can whiten a little sour cream with some water, because we just need acid, we need sour milk for the test - no more.

[Veronica]

VeronicaFor me, all this is still a dark and dense forest.Therefore, I annoy here with all my questions

Added Sunday 19 Feb 2017 11:48 am

AdminFor me, as a beginner, such advice is simply priceless ... thank you very much !!!

Slightly dilute curdled milk, yogurt, kefir with some water, pour on cheesecloth and weigh - you get a light curd and whey - just enough for baking.

And how much is it slightly? and how long should you wait before hanging up?

Therefore, I am bored here with all my questions

Vlad, you DO NOT bother anyone.
Forums like ours were created for the purpose of mv to communicate, share doubts and discoveries and ask, isn't it? People, correct me if you are not right.
And if, well ... suddenly, someone "helps" it is insulting, with reproaches ... just do not pay attention!

Added Sunday 19 Feb 2017 12:34 pm

how much is it slightly? and how long should you wait before hanging up?

Wait a little. You will see the separation of the curd flakes from the clear whey ...
Or:
Type in our Search Engine "Homemade cottage cheese" ... there are many interesting things

I join the post of Margarita

And if, well ... suddenly, someone "helps" it is insulting, with reproaches ...

... then these do not live long with us. Leave.

[Margarita]

Margarita,

Vlad, you DO NOT bother anyone.

Yes, I just put it that way, jokingly so to speak
In general, I really liked it here, and the people are friendly
So thank you very much again

Added Sunday 19 Feb 2017 12:43 pm

Vitaly,

... then these do not live long with us. Leave.

Such people are not liked anywhere ... I have always said and will continue to say, if a person is hamlo and cattle, then he behaves this way both on the internet and in everyday life, this is especially strongly felt on the road

Good people, tell me more pliz where you can peep about butter, how many grams of butter are in a measuring tablespoon?

And how much is it slightly? and how long should you wait before hanging up?

Vlad, there is a great way to make soft homemade cottage cheese and, as an added bonus, get uncooked whey - freeze kefir or yogurt. Then on a sieve, on top of a lid, so that it slowly thaws. The most delicate cottage cheese will remain in the sieve, the whey will drain into the dish placed underneath. If you do this with sour cream, you will get a thicker sour cream and a little sour cream whey
From a liter of kefir, about 350 gr is obtained. cottage cheese.

[Irina]

Irina, Thank you ... that's not in vain they say, live and learn

Vlad,

[Irina]

Irina,

Vlad,

Is this beer ??? or organic homemade whiskey ???