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

There is simple milk. But everything is late. Filled with water. And here you once gave me a link to a Frenchman for our HP, there are generally all 280 grams. milk!
Water, flour, yeast, oil, salt ... something bothers me that I don't understand ... And the crust, the size is not displayed for some reason

It bothers you that you were not allowed to do it your way. Give free rein, there would be half a bucket of cream and honey would be shoved
and since there is no crust, then I also went to bake on the main one
Poor little thing, you are ours, have deprived you of creativity

I have been baking a recipe book for 7 years, tried many recipes from the forum, and returned to it again. Why reinvent the wheel, it was already invented before us. I never looked after the bun, the only thing I noticed was that with a delay, the loaf turns out to be 2-3 cm higher than the one that is baked without a delay. I have a delay from evening to morning so that the bread is ready. I also tried small ovens in cartoons, in AF, I bought a form for a small loaf L11. But the bread tastes different, denser and not as tasty. So in the little L11 I bake myself like the Mariinsky, and for my husband, for 500 grams, the white basic, as it cooled down, I immediately cut into pieces and into the freezer 4/5 loaves in different packages. Since even if it is frozen the next day, the other taste is lost. And fresh after freezing is the same as baked current.

[bakery]

Girls, why does dry milk make you so nervous? A perfectly normal product.
But, strictly speaking, you are right. They are right in the key that for baking it is better to take bakery dry milk, which you won't find in Russia during the day with fire. And ordinary milk powder is not particularly suitable because it is not sterilized.
For baking, in order not to suppress gluten, it is necessary to take only boiled milk, in raw hostile substances, or sterilized, that is, industrially boiled.
And ordinary milk powder should, according to theory, be diluted, boiled and only then poke in and the sense of its convenience to use is lost.
Therefore, Marina is right when ordinary milk pours, and not me when I shove ordinary dry

I can't stand honey at all ... the smell is already turning back ... my mother says that the pregnant glass ate a whole glass of her own in the hunt, and now I'm full ..., I found white for myself, and replace sugar with it in HP, there is no such aroma , and the taste and benefits are more tangible ... my opinion, although honey should not be consumed hot .. or with boiling water ...
Lena, and you dripped iodine into the dry. milk?
Yes, Svetlan, I agree, I wrote about a crust from hot bread in the refrigerator right away,

[Nika]

I have been baking a recipe book for 7 years, tried many recipes from the forum, and returned to it again. Why reinvent the wheel, it was already invented before us. I never looked after the bun, the only thing I noticed was that with a delay, the loaf turns out to be 2-3 cm higher than the one that is baked without a delay. ....

I always envied those who succeed without looking. And if I do not follow it, I rarely get it right.
The flour never ceases to amaze. For example, if you take macfa and white and blue, mnu just have these two packs, then well, there is such a soooo difference in moisture capacity, which is horror. Without looking just not to shove.

If such a miracle is observed with stitching, then something is happening that makes it possible for the yeast to ferment better. It can be assumed that over the long term, the ingredients in the bucket heat up better and the yeast works harder in warmer dough. I dare to assume that the apartment is very warm.

Added Monday 13 Mar 2017 1:02 PM

Nika, why drip iodine? is it a secret?

Lena, if she changes the color to purple, that is, the presence of starch and the richer the color ... I put it in a spoon and check, cottage cheese, milk, cream, I have a sick pancreas, I have to be careful.
Klava tortured !!!

Lena, if she changes the color to purple, that is, the presence of starch .. and the richer the color ...

no .. it never occurred to me. I usually try everything primitively. If without foreign tastes, then okay.
Now I will do a chemical test

Iodine is checked for starch. Since now they do not produce milk as much as they sell dairy products
We also have to check the cottage cheese. A teaspoon of cottage cheese on a saucer and in a micra for a few seconds - real cottage cheese will thicken, and fake cheese will spread. Mainly now they sell curd mesevo made from different substitutes.

I have no such problems. Nearby there is a market and a specific place with a good product and a familiar seller. Therefore, I am in chocolate. Small town advantage.

Mainly now they sell curd mesevo made from different substitutes.

Added Monday 13 Mar 2017 1:19 pm

I have no such problems. Nearby there is a market and a specific place with a good product and a familiar seller. Therefore, I am in chocolate. Small town advantage.

I checked it from the usual from the market ... and oops ..., I take goat cheese and cottage cheese, when it comes, my body normally reacts to them

[Nika]

Nika, my situation is even cooler. Classmates do business: household. They will also bring the freshest to the house
Therefore, I am in a better position than you in big cities.

[Nika]

Nika, my situation is even cooler. Classmates do business: household. They will also bring the freshest to the house
Therefore, I am in a better position than you in the big cities.

oh, I envy

white envy, my dream, to live outside the city ..., but my husband is against it, tired of persuading ... and the dacha is even more gem ... here and there.
.

the bun is mumbling for now ... cool, I'll see it later ...

oh, I envy

white envy, my dream, to live outside the city ... but my spouse is against it, I'm tired of persuading ... and the dacha is even more gem ... there, here ...

the bun is mumbling while ... cool, I'll see it later ...

as it later ... will not have time to knead.

If such a miracle is observed with stitching, then something is happening that makes it possible for the yeast to ferment better. It can be assumed that over the long term, the ingredients in the bucket heat up better and the yeast works harder in warmer dough. I dare to assume that the apartment is very warm.

Yeast in my dispenser is waiting in the wings, so obviously not yeast. And in the house 22C + -0.5C.

And if I do not follow it, I rarely get it right.

What doesn't work? The worst thing is that the roof will be torn off a bit, and since I usually have flour in packages, I just add a little more water next time. I bake a loaf of 500 grams - it turns out 2 cm higher than the bucket somewhere .. And this loaf is almost enough for my husband for a week, for 5 days that's for sure.

as it later ... will not have time to knead.

seems OK...

now it's clear, yours is rolling like cheese in butter behind you

noticed that with a delay, the loaf turns out to be 2-3 cm higher than the one that is baked without delay.

Yeast in my dispenser is waiting in the wings, so obviously not yeast.

And it seems to me that it is in the expectation of yeast that it is. After all, everything else is absolutely the same, Panasonic evens out the temperature of the products before kneading. But yeast, in the case of a delay, is in contact with air longer.

Yeast in my dispenser is waiting in the wings, so obviously not yeast. And in the house 22C + -0.5C. What doesn't work? The worst thing is that the roof will be torn off a bit, and since I usually have flour in packages, I just add a little more water next time. I bake a loaf of 500 grams - it turns out 2 cm higher than the bucket somewhere .. And this loaf is almost enough for my husband for a week, for 5 days that's for sure.

so if you flop into the blue and white according to the recipe, it will not just blow the roof off, but it will fail and it turns out to be tasteless. This has to be reduced.And in the makfa, on the contrary, I add water, otherwise it does not mix, the garbage is dense.
But now, after I put my nose in, I know and correct it right away.

Don't ... look. Apparently you fill in initially cool water, or some other ingredient at the very beginning you have a cool one. With the usual leveling of 30-40 minutes, it heats up according to the program. And the yeast in the dispenser heats up, it turns out, only 30-40 minutes.
And overnight, whatever one may say, miracles do not happen, something heats up even higher than planned when the temperatures equalize. When the oven starts kneading the dough or yeast, it turns out warmer than when it is left standing for only 30-40 minutes, and by the end of kneading the dough is hotter.
The only thing you write is that you have 22 degrees. And this is a low temperature.
Then rather this is
.... water is initially poured at a very low temperature, during the equalization time it does not have time to heat up properly. And after the night, she warms up strictly according to the program.

You know, if you measure the beginning of the kneading with a thermometer before and after the night, it will become clear what exactly needs to be done so that the result becomes the same without a night.

Added Monday 13 Mar 2017 1:59 pm

And it seems to me that it is in the expectation of yeast that it is. After all, everything else is absolutely the same, Panasonic evens out the temperature of the products before kneading. But yeast, in the case of a delay, is in contact with air longer.

not ... contact can only weaken or not affect. Apparently it does not affect here. Suppose not the dough, but the yeast becomes warmer. But there are few of them, but a lot of dough. They will literally immediately take the temperature of the dough. Therefore, I only put on the dough.

Added on Monday 13 March 2017 2:03 PM

Not everything is the same. You trust this alignment too much. Do an experiment and make sure ...
Pour in ice water and water at room temperature and measure the dough at the beginning of kneading.
If everything were so accurate ... there would be no water requirements in the instructions.

I have water from osmosis, and the storage tank and the system itself are in the base, where right now it is 7C. That is, the water is cold. But I tried to pour warm water and do it without delay. So, the leveling time increased and the mixing began not after 30 minutes, but at least an hour later. And there was not enough time to prove the bread.

after the first kneading, on the 1st ascent, after my starting off ... this is such a bun
he still has 4.5 hours to mature.

I have water from osmosis, and the storage tank and the system itself are in the base, where right now it is 7C. That is, the water is cold. But I tried to pour warm water and do it without delay. So, the leveling time increased and the mixing began not after 30 minutes, but at least an hour later. And there was not enough time for proofing the bread.

in general you write miracles. Panasonic should not change the cycle only on the water temperature. He changes it only on the temperature in the room, if memory serves, at higher than 24 .. but it is Natasha who is better oriented when the stove switches to summer mode.
True, I have not tried ice water or hot water. It even became interesting.

I always pour warm. The gingerbread man straightened out, spreading over the bucket

I have water from osmosis, and the storage tank and the system itself are in the base, where right now it is 7C. That is, the water is cold. But I tried to pour warm water and do it without delay. So, the leveling time increased and the mixing began not after 30 minutes, but at least an hour later. And there was not enough time to prove the bread.

in general you write miracles. Panasonic should not change the cycle only on the water temperature. He changes it only from the temperature in the room, if memory does not change, at above 24 ..

About such miracles wrote Bread Pete

but it is Natasha who is better oriented when the stove switches to summer mode.

Nope, I am not guided and never pay attention to it. I add warm liquid exclusively for pressed yeast in HP, because otherwise, in my cases, they do not ripen by the end of the proofing in automatic mode.
And so it was with HP 2500, but with 2512 everything is different - the recipe needs to be redone

[lega]

About such miracles wrote Bread Pete

nothing like this. He changed the temperature inside the stove independently of the bucket. He heated the whole stove itself.
The same thing that they do here, but only cool

Now the apartment is very warm or hot, so the alignment takes longer, but I read somewhere here how to get out of the situation - I checked it and now I always do this: while I weigh and sow flour, I put a piece of something frozen from the freezer (meat or something else) directly into the stove and close it and hold it for 5-10 minutes, then quickly take it out and insert the bucket, close the stove and go: D-batch starts min. in 15-20. Yesterday I baked 2 breads like this, and what is interesting, the bread simply props up the lid of the stove, although earlier, with prolonged leveling of the temperature, the bread also rose, but only to the level of the bucket. maybe this is due to the fact that the proofing time increases - I don't know this anymore

I'm studying the topic now
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167.100

there everyone agrees that the stove does not lengthen the cycle from the contents of the bucket. She just starts or does not start to warm it while standing, but the cycle does not change

In such extreme circumstances, few people have tried to use the stove. Well, no one seriously froze her. My statements are based on the experience of working at +18 ... + 25

Yours for me, lega, experience is confirmation that the working range of external temperatures with the possibility of obtaining a stable result is very large in Panas.

In total, we have (this is still theoretical calculations):
1. If the temperature is too low, the stove will be heated during the "temperature equalization" to some optimal level.
2. If the temperature is in the "normal" range (say, from +18), then the oven will already be warmed up during kneading and proofing of the dough.
3. it is quite possible that at a temperature of +28 and above the stove will not even be heated up during kneading and proofing.

Added Monday 13 Mar 2017 2:54 PM

And here is proof that the stove does not respond by lengthening the cycle to the contents of the bucket

Until recently, I also held this point of view. But recently I realized that this is not entirely true. Recently, I have either not very yeast, or flour ...., but the kneading starts when the timer is 3:00, and then I had to add the proving time. I got tired of these dances with a fork, and I decided to try the method that Margit wrote about - to put something from the freezer into the HP. For the first time, I did not immediately remember this and did not immediately after turning on the stove put a tray of meat from the freezer there. There was no result - the batch started on a timer at 3:00. The next time, I first stuffed two trays of meat into the HP and only then turned on the HP. While I was collecting a recipe from three types of flour and all sorts of additives, sifting, etc., the timer was already 3:38, and the stove made characteristic clicks. And so, when I began to get the freeze from the HP, I found that the heating element was pretty hot. Even the saucer melted slightly. ...
lega
I wrote several times that it is not necessary to turn on the oven at all. This is all done with the x / stove completely turned off. And only after the chamber has cooled, turn on the breadmaker. Now, with the passage of time, I found out that it is not even necessary to put frozen food in the bread maker, but it is enough to hold a piece of ice on the temperature sensor for literally 1 minute and even less - 30-40 seconds. And only after that turn on the x / oven, set the program and start putting the load of products into the bucket.

[/ quote]

Nika

Posted Monday 13 Mar 2017 02:47 PM

after the first kneading, on the 1st ascent, after my starting off ... this is such a bun
...

but from the photo it seems to me a little dense. But now don't bother.

why are you so nervous about milk powder

fffuntic, it's not that it makes me nervous, but I'm just not sure of its quality. : girl_curtsey. And now I want to digress a little from the topic and tell you that I read your comments with great interest and pleasure and very often my thoughts coincide with yours.

girls, strangely, shaking, for 2.5 hours only once, and very quickly.
But after reading about freezing, I realized that I did not understand anything ... what kind of meat, what pallets ...

Added Monday 13 Mar 2017 03:20 PM

Girls, for some reason I have ceased to get Easter cakes, as before .. or I am dull or tastes change. Who can share a tasty, cute recipe, and I want to try + in HP, but the form is embarrassing ... Maybe TK with a large amount of sugar and butter?

[U50]

And so it was with HP 2500, but with 2512 everything is different - the recipe needs to be redone

I have 2502 if that's what. But the leveling time is extended to 1 hour and if bread is baked in a row. As soon as the stove cools down to the temperature at which it does not blink U50... By the way, the instructions say the alignment time is up to 1 hour. So there is nothing miraculous here. The warmer the stove, the longer the standing time, although according to our female logic, it should be the other way around.

Something Vit with Vlad disappeared ...
Hmm, sadness ... you dragged him he is hard, white as raw
lay a little crust became softer, could not resist cut, hot, kanesh in vain the creases are visible then crunches, but I'm very good. upset that the 2nd bread is completely white, I changed the yeast ... maybe it should be like that? Everything is strictly according to the recipe, only salt, I took 1/1, , sorry photo won't edit, burned my hand ...

burned my hand ...

In such cases, I quickly cut off the tape from the potatoes and apply raw. After that, if there is a severe burn, then rub the potatoes on a fine grater and apply it directly, change it in 10-20 minutes, if it heats up, you can blow it lightly - it cools down and cools the burn.

could not resist cut, hot, kanesh in vain the creases are visible then

Nikusha, what are you cutting? For bread, special knives with closures. It is easier to cut bread with such a knife, less traumatic for it.

Added Monday 13 Mar 2017 7:35 PM

It's strange that he's white like that. Did you wait until the end of the program? or pulled out earlier?

According to the recipes from the instructions, French bread has a very thick crust and a kind of rubbery. This bread did not take root in our country precisely because of the crust. Because the next day it becomes completely rubbery.

Nika, on our forum there are wonderful recipes for cakes, including for a bread machine. You go to the profile topic, read, choose what you like Easter cakes.

Natalie, flooded pant-yu Yes, she waited, and as I understood for 8 minutes. was heated ... because there was "8" above the book. here I analyze everything, as always, and I thought, maybe I shouldn't cover her side, from a draft, maybe it gives a high temperature ... strange ... I don't know, but you can't put up a crust in this mode.
With the same knife, it is visible nearby in the photo. I do not like him, heavy, big.

Stafa, also apparently not my bread, wait 6 hours ... the ray is still daily and TK.

telez, thank you, but now I'm so careful about all the recipes here, that's why I'm asking here for now ... the girls are already proven, trust my

and as I understood for 8 minutes. was heated ... because there was "8" above the book.

Above the book is the number of the regime that has just worked. And it doesn’t show how much it was on the heating. The heating turns on immediately after the end of baking and lasts 30 minutes. At this time, the stripe on the Start button flashes. As the flashing strip goes out - heating is over.

Added Monday 13 Mar 2017 08:10 PM

here I analyze everything, as always and thought, maybe I shouldn't cover her side in vain, from the draft

You don't have to cover anything. Is it so blowing that the curtains are moving?

Above the book is the number of the regime that has just worked. And it doesn’t show how much it was on the heating. The heating turns on immediately after the end of baking and lasts 30 minutes. At this time, the stripe on the Start button flashes. As the flashing strip goes out - heating is over.

Perhaps I am not blinding, but when it beeps, the mode is just visible and no more values ​​are displayed on the display. I am so oriented ... time no longer shows.It's always hot here, the balcony is open, I closed it, but the transom is open on it, and the HP is on the window ...

NaTali, flooded with pan-yu

Come on well get well soon
And I do not keep many medicines at home, because in most cases they "die" without being used. There is a standard set, but anti-burn is not included in it, and there are always potatoes in the house

Well, well, get well well and there are always potatoes in the house

Thank you, I saved the bucket from falling ... I have it, because the youngest goes to the sea with friends, I collect it right away, just in case ... it was not useful there, it was useful here.
I put a piece of bread in the freezer and then I'll check how much. The husband, crunching with a crust, said that it was delicious.
Wheat-corn bread "Banana-peach mix" has anyone baked something like this? I want to bake bread with corn

Something Vit with Vlad disappeared ...

Nothing was missing ... they drank beer ... 🔗 🔗

Nothing was missing ... they drank beer ...

what did you celebrate?

what did you celebrate?

We saw off the old new year ... well, and at the same time celebrated the upcoming May 1 ... peace-peace, labor-may ... and all that jazz

Seeing off the old new year ...

it would be shorter than. and there is a reason

Please do not quote the previous message - this is a violation, overloads the forum, does not make any sense, takes up space ........ When there is a consistent conversation, such a quote is generally meaningless.
You can just click on the nickname or name under the avatar, so that it is clear for whom, and write on. And you can quote specifically the phrase to which you are answering or what has already gone away in several messages.

The forum is viewed from different gadgets and excessive citation complicates access to fresh information.

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Hello! Please tell me: did you have this?) When baking the first bread, the bread got stuck on the knife. Immediately after the signal, I took out the bucket, turned it over and ... nothing. Started shaking. Then tap it gently. I feel the bread dangle on the knife. But he doesn't want to drop out. Then after a couple of minutes I got tired of shaking him. I hooked the top crust through the towel with my finger, broke it and pulled the bread off the knife by force. The knife remained inside. Model 2511. Is it being treated, or will it always be like this now? (The rest of the bread came out good. The smell from the oven, however, is chemical. But I was already advised to ventilate it ...))

[Yulia]

Yulia, used to vigorously shake the bucket, holding it as shown in the instructions. The spatula will break through the crust that is baked underneath and the bread will pop out.

Added Monday 13 Mar 2017 09:47 PM

Over time, you will adapt yourself correctly and deftly to shake out the bread, "cure"

Added Monday 13 Mar 2017 09:50 PM

Be careful, the bread can be shaken out with the spatula together, that is, it sometimes remains inside. In this case, it is better to put the bread on the barrel and pick up the spatula through the hole and forcibly remove it. Put the bread in its "starting position", let it cool and then cut it.

Posted Monday 13 Mar 2017 9:56 PM

The bucket must be filled with warm water so that the water covers the stirrer pin. Put the stirrer in the same place to get wet. Gently clean the dough from the pin and stirrer with a cloth, sponge or just by hand (usually a little caked dough remains inside the hole). This is necessary so that the agitator fits well on the pin next time.

The next time you put the clean stirrer back in place, try to feel the height of the bottom edge above the bottom of the bucket by touch.
Sometimes the spatula is baked quite hard and it remains in the bucket after shaking out the bread. When the bucket has cooled to warm, check with your hand for memory how the scapula is located in relation to the bottom. If it is the same as in its pure form, then you can leave it there, not ferment or wash, some do so.
If the gap between the lower edge of the blade and the bottom has increased - "ferment" and wash
It is important that the scapula is at its level, as this affects the quality of the kneading in the first place, and therefore the quality of the bread.

[Natalia]

Natalia,

[WLAD]

WLAD, well, I don’t swear, well I'm a bore today I wanted to suggest / correct ... and you react this way ... remove that smile please ...

[Waist]

Waist,

get used to it over time

Yes, or the spatula on the pin will loosen and start to fall out with the bread))) I think, maybe it happened because of the "dark" crust mode ...
She took out the spatula with an effort - there was a little baked dough in the hole. In general, the bucket and scapula are actually clean. She rubbed it gently, brushed away the crumbs. There is a distance between the bottom and the shoulder blade, but it is very small. Well, maybe a couple of mm. So that it does not scratch the bottom. This is how it should be, right?

[Yulia]

Yulia, this is not a problem at all. For a few bakes, the spatula will bake harder and shaking out the bread will be easier and more successful. Nothing will be loose. And it's not a dark crust. By the way, if the stove is still new, then at first the dark crust will be light, while the shades of the stove are developed / flared up. It's just so that it won't be a second surprise for you.

Posted Monday 13 Mar 2017 10:15 PM

Vlad, Nikusha, we do not have a moderator in the topic, there is no one to control us, and "us" is increasing There is no one to keep order here, so let's do it yourself a little

[Waist]

Waist, oh, if the crust is darker - that's even good. The surprise will be pleasant))) And then they seemed to me lightish, although a little darker than in the store)

[Yulia]

There is a distance between the bottom and the shoulder blade, but it is very small. Well, maybe a couple of mm. So that it does not scratch the bottom. This is how it should be, right?

Yes. everything is correct. But when in the hole of the scapula there is the remains of caked dough and it is on the pin, the scapula may not get up on its workplace. And if it is higher, then the kolobok will knead differently and the result will be different. But the best - the manufacturer made us

Posted Monday 13 Mar 2017 10:19 PM

Yulia, the color of the crust will still change from the composition of the bread, for example, from sugar, milk liquids, etc.

telez, thank you, but now I'm so careful about all the recipes here, that's why I'm asking here for now ... the girls are already proven, trust my

Nika, and you first of all look at those recipes with many pages - this means that many have baked and wrote reviews. For example, many people baked this cake and liked it. Butter cake