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

[Sveta]

SvetaSometimes my stove made unpleasant sounds when kneading the dough, I asked about this here and knowledgeable people Thank you so much suggested that the bucket has a slightly irregular shape, roughly speaking, it has a front and back, and that it creaks only on one side, I checked it really turned out to be so, well, I just wanted to designate it prettier

[Sveta]

Sveta, in some HP, it is important to insert it on either side, the sound / rumble, the intensity of the vibrations ... during kneading depends on it. Therefore, they came up with the idea of ​​marking the side that looks forward, when the bucket is in a position in which there are fewer or no negative phenomena.
Here is Vlad his bucket and painted

[Natalia]

Natalia, ... well, I painted it too loudly ... cave paintings of primitive people are even prettier

[DARK STEPPE EAGLE]

DARK STEPPE EAGLE, well truncated, wait, left to pack !!!

I never joked!
how can I live now with a bare bucket?

Nothing Tatyana, Vlad's chicken legs ... sorry, or rather, the legs of the house that he had cut into, are also naked

Vlad's chicken legs ..., sorry, or rather the legs of the house, which he had cut, are also naked

... don't confuse them, please, my own, I think they will be more beautiful and the claws are shorter

🔗

Oh, I am still not friends with koloboks yet, and to be honest, I don’t understand the recipes yet, somehow everything is sparse, you have to ask the "natives" and the aces for baking in KhP. Maybe I haven't thought about it yet, because I haven't figured out how to knead the dough into pasta. There will be time to study more carefully.
Tell me where to read about the bun, pliz. Although I am a former chef, I am not a baker. Today my husband tasted it, he asked me to buy bread from a pack of "Anguilean Breakfast", so she set it to cook, only to make a dark crust.
Oh, guys, the carnival is coming, we need to fry pancakes tomorrow or something ... until the day off fell, otherwise they hit the bread ...

[430 ml water]

Sadness, sorrow, anguish. Yesterday I baked bread from that 2nd grade flour. The dough didn't rise at all! The bread came out as a very small brick, and a little damp inside.

Basic, low-yeast.

refueled the stove, sit, wait for the results. Flour took 300 g / s and the same 2nd grade. Water is not 370 but 400 ml. Yeast, salt, sugar and oil - as usual. Let's see what happens.

Murat, in addition to excess water, is also an inappropriate program. I looked at your instructions (and my own). There are many different modes in the stove for a reason, but each one for a certain flour or mixture. Each mode has its own parameters: mixing intensity, pauses, temperature, number of strokes, duration of all processes ...
For a mixture of premium and 2 nd grade flour, 6,7 and 8 modes are intended for mixtures with whole grain flour.
I will give a recipe from my instructions for 50/50 bread, like yours.

300 gr premium flour
300 gr of 2nd grade flour
2 tsp sugar
25 g butter
1.5 tsp salt
430 ml water
1.5 tsp yeast

Mode: 6 Diet

In your instruction you will find another recipe - "Bread on yogurt". Yogurt is a fermented milk product that will give you the missing gum. But first try baking a normal loaf in water, and then replace some or all of the liquid with sour milk (whey, buttermilk, talker with sour cream ...). It will be a different bread, with its own nuances in preparation and taste.

... don't confuse them, please, my own, I think they will be more beautiful and the claws are shorter

Well, I think you know better, especially not plucked (Thank God)

Added on Friday 24 Feb 2017 09:29 PM

Sorry, did not say hello to everyone, entering here, reworked ...

[Nika]

Tell me where to read about the bun, pliz.

Nika, you can always look at the first page of this topic, if the links to the basics given by someone are lost in the thick of the topic, there are different links, there is also a link to "Kolobok rule"

[Nika]

Nika, you can always look at the first page of this topic, if the links to the basics given by someone are lost in the thick of the topic, there are different links, there is also a link to "Kolobok rule"

Thank you, Natalia, I'll take a look, but yesterday I had oddities, there is only 99 st., And then does not follow the link, writes that the topic does not exist, and only through a request in Yandex, I got on this topic ... Apparently mine PC, buggy, like wireless keyboard - tortured. Spouse looks across the house. the media server is recording on TV and then everything hangs here ...

And to be honest, I don’t understand the recipes yet, somehow everything is stingy, you have to ask the "natives" and the aces of baking in KhP for everything.

Aboriginal - please receive and sign CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" including watching MASTER CLASSES on KNITTING THE Dough (BOXES)

Already calluses on all fingers, poke at the links through the post, where the natives write about the flour-liquid balance, that is, about the kolobok rule

There are different links, there is also a link to the "Kolobok Rule"

That's right, this topic is called UNDERSTANDING BREAD IN HOMEMADE BREAD further section 7 about the formation of koloboks

BREAD IN HOME BREAD

Thank you, Tatyana, in many topics I meet your recommendations and recipes.

[Admin]

Admin, Tatyana, or maybe you should look into the first post of the topic and edit it at least for links, because there is a lot written there and, alas, it is chaotic. Not everyone has the patience and time to read everything. Can make it easier !? At least useful links consistent "bunch" add.
I understand that Irina has done a great job, but time passes and some things should change. The information on the first page looks scattered and stretched Sometimes I doubt that it is necessary to send newbies there

Posted on Friday 24 Feb 2017 10:11 PM

Thank you, Natalia, I'll take a look, but yesterday I had oddities, there is only 99 st., And then does not follow the link, writes that the topic does not exist, and only through a request in Yandex, I got on this topic ... Apparently mine PC, buggy,

Nika, technical work is still underway on the forum, maybe that's why everything is so clumsy, many can't get here at all for good

[Natasha]

Natasha - I can not! I am not a moderator here
I go in so that I can sing here a little and sometimes have a fight

It is better to use this theme, here is more information and useful links Question to Admin: the bread did not work out again, what could be the reason?

[Admin]

Admin, Tatyana, or maybe you should look into the first post of the topic and edit it at least for links, because there is a lot written there and, alas, it is chaotic. Not everyone has the patience and time to read everything. Can make it easier !? At least useful links consistent "bunch" Nika will add, the forum is still undergoing technical work, maybe that's why everything is so clumsy, many can't get here at all for good

Yes, the forum is large, a lot of information. They calmed me down, otherwise I am perplexed
Natalia, thank you so much for your attention and understanding, because not everyone has time, to study everything, and not because of laziness, my head is buzzing with information for the day, and I got used to, between cooking, cleaning, work ... , PC works almost constantly ... once and immediately you find the answer ..., time just flies ... I don’t sing a lot ... but I want

Posted on Friday 24 Feb 2017 10:52 pm

I added a darker crust, these 5 minutes. affected both the sight and the smell of bread, and the roof is again on its side, just the shape of a "spatula" ... Tell me, only in HP, the lid easily drops down without fixing, like a shelf? Is that how it should be?

[Nika]

Nika, from the roofshkoh HP, everything is fine, they are just like that - they just lie on top without fixing.

And your bread again did not have enough water. All the same, pay attention to mixing the kolobok (read and look at the information on the link to the "Rule of the kolobok" given twice above on this page), you may need more water (in this particular case) than indicated in the recipe for preparing from the mixture.
Nika, spend a little time on the elementary, but VERY important basics of baking in HP, then you will continue to practice correctly and in the end - do everything playfully with excellent results.

[Nika]

Nika, from the roofshkoh HP, everything is fine, they are just like that - they just lie on top without fixing.

And your bread again did not have enough water. All the same, pay attention to mixing the kolobok (read and look at the information on the link to the "Rule of the kolobok" given twice above on this page), you may need more water (in this particular case) than indicated in the recipe for preparing from the mixture.
Nika, spend a little time on the elementary, but VERY important basics of baking in HP, then you will continue to practice correctly and in the end - do everything playfully with excellent results.

Thank you, once again, but it seems that the bun was not cool, and 40 mg. added milk, maybe in vain ..., for 400 gr. the whole mixture with nuts, 240 liquids, it is tall, airy, not clogged, like a sponge. Down and Out trouble started. With a start

Oh yes, with a start! Another would like to look at the cut

Nika, if you like the bread and want to bake it again, it makes sense to bring everything to a good result. In this case, you need to go to the kolobok, and describe the composition of the mixture and preparation ... you can just attach a photo of the package from the mixture. Then it will be more clear what to change / correct.

[Waist]

Now to make it a little rubbery, then it would be great.

Sometime advised helps me Waist, the use of olive oil where vegetable oil is required, as well as the addition of 1/2-1 / 3 fermented baked milk to the total volume of liquid (kefir will not work, I did not like yogurt)

flour of the second grade will take more water with the same initial moisture

I really only dealt with the 1st grade, but either I am always "lucky" with moisture, or such flour is not only more "capacious", but also a little heavier - I always need to add 5 or even 10 gram compared to B / C.
Of course, +30 ml at once to the recipe is a bit too much (it is suitable only if the liquid itself is "denser", for example, by adding the same thick fermented baked milk, and then I would not do more than +20 to begin with). Judging by the photo, there is definitely a lot of water, but my 1st grade, even with its normal amount, gives a less convex roof and a lower height of the roll.

Mode: 6 Diet

And why exactly he? I didn't like this mode at all, the low-yeast mode is similar in duration, but the result is better. Another question is whether it is enough for grade 2 to rise decently ... I somehow made 100% whole grain - also a brick, only dry. Can it really be the French regime to try, and if it does not go well with it, improve the V / S to an acceptable result in a series of experiments?

the roof is on its side again, straight in the shape of a "spatula ... for 400 g. of the whole mixture with nuts, 240 liquid

Even assuming that the nuts give weight, and the liquid is not taken (although it is unlikely, they are probably lyophilized and must also be pumped), the liquid is somehow not enough ... But there is one more thing (experienced bakers will clarify) - a draft near the bread machine. In theory, a thick dough should give an uneven and torn roof, but here there is such a distortion ... Maybe, in addition to the density, there is still a side draft?

Even assuming that the nuts give weight, and the liquid is not taken (although it is unlikely, they are probably lyophilized and must also be pumped liquid), the liquid is somehow not enough ...

Agree...

Maybe, in addition to the density, there is still a side draft?

Again I agree ...

Good morning everyone, Tell me pliz, what could be the mistake trying to bake here according to this recipe:


Simple rye-wheat bread without additives (50/50) (Amenalav)



I looked after him, poured a little flour, but it turned out like this:


P.S. about kolobok materials and read and watched

Tell me, what could be the mistake

Here the "mistake" is that the dough is in border mode, flour is 50x50.
That is, the bread is either wheat-rye - or rye-wheat, and they need a different amount of proofing.
You need to adapt to such a test, and understand it - then there will be no problems.

And judging by the photo, the crumb is still wet, there is too much liquid

Look at here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

[Tatyana]

Tatyana, I studied this section yesterday, too, made some bookmarks ... only it didn't work out all the same
Thank you Tatyan, I will try again today ... the crumb is really damp

Natalia, Veronica, Margarita, thank you
Yes, a draft is possible ... there was a balcony in the kitchen open in my opinion ... I didn't look, I came running from duty in the evening and immediately stove to lie down earlier ... But she stands in the center of the window:, Sorry is dark even with light, winter is terrible this year, there is no sun. I spread the bread in a cut, I will buy another box "take off" the composition, 2 bread is higher and tastier, it is possible that 5 minutes play an important role, because the dough is yeast and the oven can be rolled.
Vlad, good luck with your experiments.
Happy holidays everyone, I went to make pancakes and visit

Vlad, good luck with your experiments.
Happy Holidays everyone

Thank you very much, too, with the holidays and success in your baking work

Thank you very much, too, with the holidays and success in your baking work.

Oh, thank you, I hope the past experience will not give up.

I studied part of the offered help - Thank you very much for such a volume of work done! In principle, everything is clear, little that differs from what I know, looked through, read. But one point remained unclear. And one more has not yet been clarified.
1. There is an opinion that dry products are first put in CP, in order to avoid breakage of the oil seal (in our CP with yeast), but Admin recommends starting with liquid ... is this mandatory in the case of CP?
Which bread is closer, without sourdough, to ordinary bread, not sweet, to butters and to 1st courses
I went to deal with bread for now.

[NikaVs]

NikaVsNika, if I'm not mistaken, Panasonic has a patented bookmark of products, starting with dry ones.

there may be a mistake trying to bake this recipe:

I bake it often ...
At first it was like yours, but it does not affect the taste, but now it turns out great ...
I just adjusted ... to my torment ..
And I add 1 teaspoon of rye flour always ... then at the end of the Kneading 1 teaspoon of rust. I pour the oil directly onto the bun, it envelops the bun. And it rounds up, lays down in the middle.
Baking on both Rye and semi-automatic. That is, after Kneading, I turn off the Mode. Let me come. times in 2 bread. (This is about 1.5, sometimes 2 hours) and turn on Baking for 1 hour 10 minutes.

Added Sunday Feb 26, 2017 6:41 PM

Here is my last Bread 50-50

[NikaVs]

NikaVsNika, if I'm not mistaken, Panasonic has a patented bookmark of products, starting with dry ones.

Svetlana, good afternoon, this was just one of the moments of Panasik's choice
And the second incomprehensible point is the ratio of liquid in the case of water / kefir when replacing or diluting, I want to try now ... I will look at the kolobok ... Recommends to start with Italian, did you bake? Liked? What volume mode should I set? Sorry, I didn't find it in the recommendations ...

Italian, did you bake?

Nika, no. I don't have an Italian mode. But, it looks like some of the modes for my HP.
I don't mix the liquid on purpose, I pour it one by one onto the flour.

I bake it often ... Here's my last 50-50 Bread

Looks delicious

Added Sunday 26 Feb 2017 7:00 pm

Nika, no. I don't have an Italian mode.But, it looks like some of the modes for my HP. I don't mix the liquid on purpose, I pour it one by one onto the flour.

Admin offers in your links And which one did you like, is it possible?

Here is my last Bread 50-50

The bread is beautiful undoubtedly

the ratio of liquid in the case of water / kefir when replacing or diluting, I want to try now ... I will look at the kolobok ... Recommends to start with Italian, have you baked?

The ratio can be arbitrary, depending on the thickness and fat content of kefir (1/3 of the total volume is possible, and generally one kefir, if it is liquid) - just keep an eye on the bun as planned. The base recipe can also be different, as well as the mode (from basic to French, the latter is tastier). In general, I would not recommend adding kefir to Italian recipes - the bread will certainly work out, but it will definitely be more Italian on water and with olive oil than when adding kefir and using more common types of oil))

Added Sunday Feb 26, 2017 9:14 PM

I understand where the questions about kefir come from - you are talking about this "pseudo-Italian" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3814.0 If it was my will, I would rename it to "kefir" so that people would not be confused, but the author knows better. Since 400 g is indicated there, the size of the roll is chosen small. Kefir there seems to be liquid without adding water, the mode is better than basic or low-yeast (in long French, such an amount of yeast + kefir can climb over the top). I don’t bake this (I don’t like a lot of yeast and sugar - I change the water for kefir in those recipes where there is less of this good), so ask those who tried it about the details of this particular recipe.

The ratio can be arbitrary, depending on the thickness and fat content of kefir (1/3 of the total volume is possible, and generally one kefir, if it is liquid) - just ask those who tried it for the details of this particular recipe.

Namesake, I’m still in shock, the dough is tight, but on ol. I did oil, added water 40-50 g, in stages, in the center, the edges blurred, and who remained tight, so I don't know what to do now ???
I stirred it with my hands, kneaded it, according to my tactile dough it is good, elastic ... Let's see what comes out
Bakers, share what recipes you have tested that turn out well and edible, pliz

[Nika]

Nika, I have forgotten which model of the stove do you have?

[Nika]

Nika, I have forgotten which model of the stove do you have?

Natalia we chose Panasonic SD-2501 wst, I don't see any sense in 2 dispensers

I don't see any sense in 2 dispensers

Aaaa, everything is not so simple there, they are needed there. I still did not understand what was what and why, but I liked the HP 2500 more than 2512 The same recipes in these ovens - they give out different bread

And according to your bread, come tell and show the result, we'll figure it out

Aaaa, everything is not so simple there, they are needed there. I still did not understand what was what and why, but I liked the HP 2500 more than 2512 The same recipes in these ovens - they give out different bread
And according to your bread, come tell and show the result, and we'll figure it out

Thank you. Yes, when we were choosing we read the forums, for some reason on HP with a broom. case (2512), the reviews are worse, we also doubted ..., but at the last moment we decided to take it, because the Internet is packed with videos and more positive reviews ...
As for the yeast dispenser, I still fall asleep first and cover it with flour ... because my opinion is a trick to attract ... no more. But I'm not a pro at baking on HP. I want to sleep, but I'm waiting for it to be baked ...

As for the yeast dispenser, I still fall asleep first and cover it with flour ..

He is very useful, he claps so loudly that probably the neighbors even hear that the mixing process has begun
And in general, this is the loudest thing in the stove.

He is very useful, he claps so loudly that probably the neighbors even hear that the mixing process has begun
And in general, this is the loudest thing in the stove.

The smell goes ..mmmm, better than a box, what will taste like ...?

Added Monday 27 Feb 2017 00:30

I admit that I liquefied the bun, thickened it, stirred it with my hands (I got rid of it today as I could), brown sugar, ground the salt and diluted it in water, 18 minutes before the end, it seemed to me that there was already a smell of bread, which it was time to turn off, I opened the lid, releasing heat.
Here's what happened:

In the context of this Italian version, we will see tomorrow.
Thank you all for your help

,

share what recipes you have tested that turn out well

I highly recommend baking bread according to the recipe of Natasha-Talia-Ba3 on press yeast
recipe bomb! Simple as 5 kopecks with a very expensive taste.
I had a SilverCrest bakery, but recently nothing really worked out, although I’m not new to baking. Some kind of stubborn and heavy bread, this recipe turned out super!
Now the Panas stove, naturally it turns out just magically.
In general, there are a lot of chic bread recipes on the forum, start with the simplest ones and when you feel your oven, the correct bun and so on, gradually move on to more complex recipes with different types of flour and everything will definitely work out!
Good luck with your development and delicious bread!

added water 40-50 grams, in stages, in the center, the edges spread out, and the lump remained tight

After all, the dough does not like adding liquid at all in the process, but for such a case I have a disposable syringe (a strange thing for the kitchen, but point infusion on different dry parts during the kneading process is more effective than in the center with a sufficiently large volume at once - everything flows down from the bun and there is a lot of slurry at the bottom, but little sense) For the future - if there is no confidence in the exact ratio according to the recipe or the liquid is planned to be replaced with a less "liquid" one, it is better not to pour out all the flour at once, but to add it during the kneading process (only carefully and in pauses, otherwise can spit up a fountain).

The recipes from the book are quite tasty and simple - try French, it's always good. You can make it on whey (it rises well and there are fewer unpleasant surprises in terms of superdensity in comparison with kefir and fermented baked milk). In general, wheat and wheat-rye recipes based on dry yeast all have an almost identical set of components - the variety in taste is obtained due to the different quality of flour, different types of liquid, different additives and the choice of regime. Here you will have to choose to your taste

Changing flour is like swapping pedals in a car. Of course, if the plant has stable production. At first, I was dismissive of this, because there were punctures.
Now, for four years now, I look at the manufacturer on any package of flour V. And I choose the 3rd Melkombinat, Moscow. Whatever the name on the package. The plant uses the name of the flour that was ordered by a specific chain of stores. But the flour itself does not depend on him.
The results are always stable.

[first couple of minutes]

Namesake, I’m still in shock, the dough is tight, but on ol. I did oil, added water 40-50 g, in stages, in the center, the edges blurred, and who remained tight, so I don't know what to do now ???

the kneading time is designed for a perfect kolobok from start to finish. If you began to knead a more dense bun, and then in the middle of the process began to change its state, then strictly speaking you are violating the laid down requirements.
Roughly speaking, the new diluted kolobok is kneaded less than it should be, it will not have enough kneading.
Therefore, there are two solutions to the problem: the first, as you yourself got there: help with your hands, the second: start another batch.

How correctly they advise here: it is necessary to bake simple bread on purchased flour, to work out the amount of moisture on it.
Then you will not have to step in other recipes !!! change the consistency of the kolobok. You can immediately correct the kolobok in first couple of minutes kneading.

In terms of bookmarking products, this issue was discussed earlier in somewhere here in the topic and this and that. Too lazy to poke around in our large correspondence.
We came to the conclusion that in most cases for Panasonic, according to figs, how the products will be laid, but from the point of view of preserving the oil seal, a dry bookmark from below is more useful than a wet one. Some people supposedly like a wet bookmark more, that they mix better.
But the majority agreed that it was on the forehead or on the forehead. And for a typewriter, dry is better.

[Countryman]

CountrymanThank you very much for your advice! I never paid attention to the manufacturer, but only to the names. And in vain !!!

The same recipes in these ovens - they give out different bread

Natasha, do you think that dispensers somehow affect the "difference" of bread ?! Tell how
And on the way about the unremovable shoulder blade. Is the backlash preserved?

: cray: Notifications about new messages from this topic have ceased to arrive

[Wit]

Wit, messages may be in spam. Many have it

Changing flour is like swapping pedals in a car.

You will of course excuse me, but following further advice, I need to either refuse baking, or fly to Moscow regularly for flour)) It is clear that different manufacturers, when using different raw materials, the properties of flour can be very noticeably different. And of course French bread from an expensive "French thing" and some Aleika grade 1 is 2 big differences (although the flour without labels, made by Altai farmers for themselves and their relatives, they both definitely wiped their noses))) And yet an open "brake on the process" I would not name any of the 5 types of wheat I tried. Moreover, I was "lucky" to be convinced that the ugly conditions of storage and transportation can spoil the most wonderful flour. So it's not so much a question of changing the pedals as a question of their sensitivity and acceleration speed))

fly to Moscow regularly for flour

Not at all. Just pay attention to the manufacturer, adapt to one of them and, if possible, avoid others.
The third mill is just an example of my particular choice.
"... others paint blue or green. I paint only the most red!" (c) A. Galich.

[Vital]

Natasha, do you think that dispensers somehow affect the "difference" of bread ?! Tell how
And on the way about the unremovable shoulder blade. Is the backlash preserved?

Vital, a dispenser for raisins, etc. - this makes life easier for people living "on the machine", already wrote that you can not approach the oven from switching on until the bread is ready, even with a delay.
But about the yeast dispenser, maybe I'm wrong, I need to specifically observe and analyze, but it does not work right away, and sometimes during the kneading process, which means there is a special meaning, for example, so that the yeast does not overripe.
In general, in 2512, the kneading is more intense and the kneading in the proving process is 3, not 2, which explains the increase in the amount of yeast in recipes to 2512. The bread is close to the modern one - whipped, and not just kneaded.
My bread, without changing the recipe, turns out to be a little tighter, a little denser, the pores are slightly smaller, and of course lower.
I think that it is in the combination of everything in HP 2512 - a yeast dispenser is needed and plays a special role.

Here is Lena - fffuntic long ago drew attention to 3 workouts. Now I am convinced in practice.
If she is interested, we can analyze it together, I myself will not master all the nuances of internal chemistry

Posted Monday 27 Feb 2017 3:07 PM

The blade has a backlash, a proprietary Panasonic! But when it is baked, of course it does not play.

It seems that the difference is not big, but it exists and has a significant effect. Feels strong to the touch

Now at 2512 about such a notch. The spatula never fell out with bread, it always remains in the bucket


In 2500 it was like this (spare part for 2501)