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

Strange, but my link works, miracles and nothing more.

It's strange, but my link works, miracles and nothing more.

It’s not the first time they don’t work for me, Lena somehow gave it and didn’t work. Maybe I'm looking wrong (I'm googling)? It seems to have been with a computer for a long time, but sometimes I make discoveries for myself - live and learn!

It doesn't work in Google, insert it above.

It’s not the first time they don’t work for me, Lena somehow gave it and didn’t work. Maybe I'm looking wrong (I'm googling)? It seems to have been with a computer for a long time, but sometimes I make discoveries for myself - live and learn!

This link was inserted as text, you need to select it and paste it into the browser window by clicking "paste from clipboard and go"
I saved it in the message as a hyperlink - the button to the right of the button to insert an image. Then it is activated by clicking the left mouse button.

This link was inserted as text, you need to select it and paste it into the browser window by clicking "paste from clipboard and go"
I saved it in the message as a hyperlink - the button to the right of the button to insert an image. Then it is activated by clicking the left mouse button.

Thank you, I will study.
And now my 3rd Darnitskaya mountain has cooled down - the roof has been torn off again (11g of live yeast), this does not affect the taste in any way. I just noticed that the less yeast I put in it, the more the sides are flattened. The first had a very light skirt - almost even. At the second side, they shrank a little more. I decided that it was too high, and the 3rd put it on its side to cool, so the top barrel squeezed even more. I'm going to read about the "skirts".

And I add gluten to rye bread for better raising.

And I don't really like these lifts, I already know if the dough rises under the top of the mold, there will be a flat roof, but I like a little dome, my "Frenchman" will have a flat one, it has risen very much, under the very top (falls during baking) In this In the case of wine, not yeast, but flour, Makfa ended, but I wanted to put bread, put it on Dnepromlyn. This will not affect the taste, and then we will make the beauty if we like the bread.

[Lack of salt. Defect characteristics.]

Thank you, I will study.
And now my 3rd Darnitskaya mountain has cooled down - the roof has been torn off again (11g of live yeast), this does not affect the taste in any way. I just noticed that the less yeast I put in it, the more the sides are flattened. The first had a very light skirt - almost straight. At the second side, they shrank a little more. I decided that it was too high, the third one put it on its side to cool, so the top barrel squeezed even more. I'm going to read about the "skirts".

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71998.0 Read Lack of salt. Defect characteristics.
I had such a problem on a creamy one - flour was to blame, try the baking on a different flour. And I increased the salt in my recipe with 1 tsp. up to 1.25 tsp.

If the roof of the bread drops down during baking, then the dough is fermented.

This link was inserted as text, you need to select it and paste it into the browser window by clicking "paste from clipboard and go"
I saved it in the message as a hyperlink - the button to the right of the button to insert an image. Then it is activated by clicking the left mouse button.

Hooray, it's working. Also, it turns out that it is easier to eat-select and right-click to follow the link. I am an ignoramus. Thank you, you helped.
As for the shrinking sides - thanks for the link - I'll study tomorrow, it's late today. In principle, it does not affect the taste, I don’t want to sprinkle salt somehow.

If the roof of the bread drops down during baking, then the dough is fermented.

Yes, I know, but the most interesting thing is happening only with Dnepromlyn, and with fresh yeast the same thing - on Makfa with the same components of beauty. This means that local flour contains additives that contribute to this process. I'm not an expert on how to increase the activity of yeast, but we have improved Farmerskaya flour. I asked the seller what was its improvement, the answer was increased gluten addition. That is, in the usual one, it has already been added. All, I throw these stocks away, I'm tired of looking at ugly loaves. And it's embarrassing, what did they put there
And I wanted to finish the French recipe (there was an idea, interrupt the rise, turn on baking) I ordered flour in an Internet store - ground with millstones, if the truth is that the tasty should turn out.

[The gluten content in flour below 20% is considered low, above 35% - high.]

than you can increase the activity of yeast, but we have improved flour "Farmer". I asked the seller what was the improvement, the answer was increased gluten addition. That is, in the usual one, it has already been added.

The gluten content in flour below 20% is considered low, above 35% - high.
Gluten is naturally found in flour. Its quantity depends on the quality of the grain. For example, Lidskaya flour, brand M54-28, contains 28% gluten - this is my flour. They say decent manufacturers write the percentage of gluten content, but I have not yet met this.

Tamara is in a hurry with the report. The bread was a success (despite the flat roof). Airy crumb, crispy crust, I was afraid that it would be insipid, oh no, very pleasant slightly sweetish taste (and without sugar), you can't call it tasteless. Next time I will bake with better flour. It looks like I found my first favorite among the "gray" ones, I liked it more than Italian. Thanks for the advice to try, very worthy bread. Flax grains that have not been ground have become softer and very pleasantly hit the tooth. Oil threw 20g.

[The gluten content in flour below 20% is considered low, above 35% - high.]

The gluten content in flour below 20% is considered low, above 35% - high.
Gluten is naturally found in flour. Its amount depends on the quality of the grain. For example, Lidskaya flour, brand M54-28, contains 28% gluten - this is my flour. They say decent manufacturers write the percentage of gluten content, but I have not yet met this.

I, too, did not meet this, we do not even write a brand, a "military" secret. If the flour is good, try to reduce the amount of tremors (why is it too much for your body) and add a little bit of salt, up to 2% at least can help.

And I don't really like these lifts, I already know if the dough rises under the top of the mold, there will be a flat roof, but I like a little dome,

Rye bread never props up under my roof and the roof is never flat

Tamara is in a hurry with the report. The bread was a success (despite the flat roof). Airy crumb, crispy crust, I was afraid that it would be bland, oh no, very pleasant slightly sweet taste (and without sugar), you can't call it tasteless. Next time I will bake with better flour. It looks like I found my first favorite among the "gray" ones, I liked it more than Italian. Thanks for the advice to try, very worthy bread. Flax grains that have not been ground have become softer and very pleasantly hit the tooth. Oil threw 20g.

Thank you! I am very pleased that you liked the bread. I'm watching Lena, you can't help but look in and control the process. After all, I did not say for nothing that it is advisable to put on the timer and not stick your nose there. We have wonderful stoves - they do everything themselves. I just noticed when I baked in this particular mode and looked exactly before baking 2 times and both times I got a flat roof. Maybe this bread is very sensitive to sudden changes in temperature? I'm not saying that this is only the reason (maybe in the torment), but I have it like this.

Thank you! I am very pleased that you liked the bread. I'm watching Lena, you can't help but look in and control the process. After all, I did not say for nothing that it is advisable to put on the timer and not stick your nose there. We have wonderful stoves - they do everything themselves.I just noticed when I baked in this particular mode and looked exactly before baking 2 times and both times I got a flat roof. Maybe this bread is very sensitive to sudden changes in temperature? I'm not saying that this is only the reason (maybe in the torment), but I have it like this.

I guess I looked at 1.10 minutes (I wanted to confirm my theory about the flour), saw that I had risen strongly, I think I outplayed. Then I came up at 0.48 minutes, looked at the roof down. I didn’t look anymore, I’ll make the next one on good flour, I’ll post a photo, check it (I’ll also look). I have already checked this purchase of flour on three different breads, everywhere yeast behaves like this, only baking is different, there is a lot of gluten and it (flour), on the contrary, when baking starts, it swells strongly and breaks down around the perimeter here you can see
Now I was having breakfast with your bread (there was an Italian and rye in the bread bin they sighed sadly) delicious

Rye bread never supports my roof and the roof is never flat

I have the same Ira but without gluten, so why add it. Gastroenterologists do not advise healthy people to consume a lot of gluten (taking into account what the manufacturers have already added), there are consequences for the body. Everyone has their own head, we decide for ourselves, and we listen to advice and "filter". My epic, finding harmless yeast, ended in nothing. Now I will buy SAF gold French, I just chose the "lesser evil".

And we liked

I just baked on the Rye mode, strictly according to the recipe (there was a change - pressed yeast and malt). For me, so far, this is the most successful recipe for Darnitsa bread (I baked a lot of them, but stopped at this, my husband liked the taste of this bread and naturally I). In general, we love rye and wheat more than just wheat.

Rye bread never supports my roof and the roof is never flat

Irman, and your bread has a beautiful roof. My rye-wheats rarely have this.

I add panifarin.

Clear. I have no panifarin.

Rye bread never supports my roof and the roof is never flat

Can you have a bread recipe?

[irman]

irman Ira baked a cupcake in the oven, temp. set 175 (next time I will put 180) time 45 min. + 14 min. in a cooling oven. Reduced sugar to 140 gr. Very "quick-egg" cake for tea, and not greasy at all. Similar to my "Home", but without sour cream, and it is not always "at hand". And I liked that he was small, alright. In short, I take it to the collection, thanks for the recommendation.

[irman]

Can you have a bread recipe?

Lyudmila baked here according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75465.0

irman Ira baked a cupcake in the oven, temp. set 175 (next time I will put 180) time 45 min. + 14 min. in a cooling oven. Reduced sugar to 140 gr. Very "quick-egg" cake for tea, and not greasy at all. Similar to my "Home", but without sour cream, and it is not always "at hand". And I liked that he was small, alright. In short, I take it to the collection, thanks for the recommendation.

Lenus, I'm very glad that I liked the cupcake. I also like the fact that it is small, once eaten.

Hello everyone! Another gray wheat-rye bread, they are all something gray such bricks for variations of psh-hzh. This one based on "bread Semyon Semyonich" https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=174059.0 - instead of oat bran - flakes, instead of milk thistle oil - sub raf, instead of brown sakh - honey, from the seeds I only had sesame seeds and sprinkled them. The author's photo in the subject is clearly different from mine. Eh, I also study and study.

Now they will shower me with silicone spatulas - I walked past the bread department today - I did not look at the white one, but at my beloved Traetskiya (pure rye, without any E), Radzivil and Ovsyanik (this is also gray bread, only cut into toast - light, elastic, E there is more than one in it) looked with longing. After all, how many ingredients now have to run to look for (I did not find in the nearest stores) for the same Radziwil - barley flour, dry sourdough.And also bran, fiber, different seeds, unrefined oil, leavened wort or liquid malt, whole grain flour, milk powder, etc., etc. Why am I all upset, maybe this is not mine? Although I really love the kitchen, I live in it, one might say, I love to steam-cook-oven. Or maybe it’s all right at first, but forum users?

Oksana and we can buy all this at once in an Internet store, and there are enough of them. Don't you have them? If not, then it's a pity, otherwise I would have made an order and received everything at once, and saved on delivery.
You just have your hands on fire, everything was different for me. I first mastered one recipe, then another, and so on. Now I again put Tom's "Frenchman" for the night, with minor changes, I liked the recipe, now I'm looking for the best option.
I just didn’t understand why you were upset that there were no products or that the recipes didn’t look like the picture. Firstly, everyone has different x / n. therefore, there are no similar breads, and your oven is cool, much better than Banaton. Smile and go

I looked at online stores - be healthy there prices (well, the truth is, I studied it fluently, then I'll look again). I also sort out recipes - thanks to the forum and the stove - everything works out. But the black breads are not the same, not ours. I haven't found one of mine yet or haven't composed it, I don't know. Or maybe I want a lot. In principle, we have a lot of tasty, worthy breads baked by our bakeries, old bakeries - they have the experience of the hoo and chemists-technologists develop recipes there for a reason, full of different breads and from natural products and with various additives-improvers. To be honest, I don't even know why I bought the stove. We almost always took the same bread-loaf - natural without any chemistry (if you believe the label, but the factories are old, I have been eating their bread since childhood) So thinking about what they say I will have natural bread is not the goal. I was probably waiting for something SUPER-SUPER. Yes, bread seems to work, but ... so - ordinary bread - fresh. White pastry, convenient, everything is done by itself and delicious, but ordinary gray and white (regular, milk, egg) - it turns out well, just good fresh white bread without any frills - that's all.
Okay, excuse the nagging, maybe it's such a day today, tomorrow to go to the funeral. I'll go to white Vitebsk for the night, otherwise the white one is running out.

Hello! I join your ranks and plan to buy HP, but I can't choose between 2500 and 2501, what's the difference? I rummaged through a bunch of comparative sites, I did not find fundamental differences, the design and programs seem to be the same ... the difference in price, what is there in 2501, what is not in 2500? if there is a similar topic, throw a link at me

[natashanik]

natashanik Read please https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=126137.0 dispenser, spatula and rye mode, these are the main differences.

[natashanik]

natashanik All things being equal, the 2501 has a rye bread program and a dispenser for adding raisins and nuts to the dough. I will not say that this is very necessary, but it is better to let it be than not to be. Especially if you have no experience in baking. But you can perfectly bake even rye bread for 2500, which I and many others, in general, do.
Yaneska , I can tell you from my own experience that Panasonic bakes rye-wheat bread better than, for example, LG. It just takes time to adjust to it, to the products that you have, to get the skills - and you will succeed. Read the forum, there is a lot of theory, again, people share their experience, be sure to read the comments to the recipes, try, search, adapt the recipes to your taste. Baking is creativity, perhaps, this is the main thing for me.

[Bridge, sazalexter]

Bridge, sazalexter, thank you very much for your response, went to read

[Bridge, sazalexter]

Bridge, sazalexter, thank you very much for your response, went to read

I won't say that this is very necessary, but it is better to let it be than not to be ... I really need it when I put a bun with raisins for breakfast. If it hadn't been for it, I would have had to bake it without raisins, and my family really love it in a bun. Throwing raisins right away is also not recommended, and you will not get up at night.

I looked at online stores - be healthy there prices (well, the truth is, I studied it fluently, then I'll look again).I also sort out recipes - thanks to the forum and the stove - everything works out. But the black breads are not the same, not ours. I haven't found one of mine yet or haven't composed it, I don't know. Or maybe I want a lot. In principle, we have a lot of tasty, worthy breads baked by our bakeries, old bakeries - they have the experience of the hoo and chemists-technologists develop recipes there for a reason, full of different breads and from natural products and with various additives-improvers. To be honest, I don't even know why I bought the stove. We almost always took the same bread-loaf - natural without any chemistry (according to the label, but the factories are old-fashioned, we have been eating their bread since childhood) So thinking about what they say I will have natural bread is not the goal. I was probably waiting for something SUPER-SUPER. Yes, the bread seems to work, but ... so - ordinary bread - fresh. White pastry, convenient, everything is done by itself and delicious, but ordinary gray and white (regular, milk, egg) - it turns out well, just good fresh white bread without any frills - that's all.
Okay, pardon the nagging, maybe it's such a day today, go to the funeral tomorrow. I'll go white Vitebsk for the night, otherwise the white one is running out.

Oksana, your frustrations are clear to me and incomprehensible. We have had bread for a long time "woof ...." I will not swear, but it is true, It is not possible to eat it, even "eminent" brands have rolled down, all bakeries are old with technologies and technologists, and bread is "dummy", flour, soda and water and a bunch of boosters. I understand that you have a different country (butter, milk, cottage cheese, etc., I only buy yours), but I disagree with one that when the product put on stream is not better than home, there is no main product of LOVE. And this is a very important group of vitamins for the SOUL, and your relatives feel it while eating your Donetsk mountain. Will you find your own recipe or create it yourself and will gladly share it with others, pass it on by inheritance, in my family there are several recipes that only "ours" know - this is our tradition. Do not give up.

I have a model 2500 for some reason the crumbs are too soft and stick together when pressed
that is, you can crush it and sculpt figures. How to make bread dry like a store bread?
The crust is good fried, the top does not fall off, the inside is porous, but this one is not dry inside.
I have already changed the flour and yeast, the last time I did it in French a little better than in the main one, but still the crumb sticks together.
What do you advise? I have a feeling that this is a feature of Panasonic bread makers, they were treated to dry bread at work. If the baking time is increased, I'm afraid the crust will be burnt.

here are the answers to your questions #
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Hello . Help please, tell me on which page you can see the recipe for sourdough bread. The leaven has been around for a long time. But then I decided to modernize the processes. Of course, there are separate recipes for sourdough bread, but I don’t know how much they will fit with our bread maker. Thanks in advance. Sorry if I missed something.

[sourdough bread]

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf See section sourdough bread

[Throwing raisins right away is also not recommended, and you will not get up at night.]

Throwing raisins right away is also not recommended, and you will not get up at night.

I throw.

And this is a very important group of vitamins for the SOUL, and your relatives feel it while eating your Donetsk mountain. Will you find your own recipe or create it yourself and will gladly share it with others, pass it on by inheritance, in my family there are several recipes that only "ours" know - this is our tradition. Do not give up.

I totally agree. Although the machine bakes bread, the soul of the one who makes it is still invested in it.

[Bridge]

Bridge
Natasha, my neighbor two weeks ago bought a Panasonic 2500 model, could not stand the test of the aroma of fresh bread, 2502 did not pull the money, but for the first recipes to me, so she once baked Creamy with raisins - nightly, threw the raisins into milk, remained dissatisfied , says the raisins are soaked, and then the cotton "tore" it strongly, as a result there is a smell, but the raisins are invisible. Now puts it only in the afternoon to throw the raisins after the first batch

For me, for some reason, it does not grind. I really never soak it. Here are olives, yes, I chopped them, although they threw them at the signal.

For me, for some reason, it does not grind. I really never soak it. Here are olives, yes, I chopped them, although they threw them at the signal.

On a signal, you can do it during the day, but with a delay it will not work, I want to sleep, she just caught fire with the idea, a hot bun for breakfast, I explained to her that it might work, but she tried it anyway.

I read the tips, some of the effect of the soft crumb could not be removed. Just change the bread maker. I just made a dietary one from a recipe from a bread maker's book, half white and whole grain flour. The gingerbread man was tight, bursting, it was clear that there was not enough water, but the crumb was still somehow damp. But I will try. And I read the advice even before buying a bread machine, and sometimes I watch the bun and rise.
Give a link who remembers where it is described how to knead a bun on a pizza first, and then bake something. How is there further on what mode the oven? It's just that the heat is coming soon and maybe the milk will curdle in an hour when it settles, unfortunately I have more than 30 degrees in the apartment in the summer. And the household loves milk bread.

1. Work out regular white wheat bread. If, with the correct kolobok in the main mode, there will also be damp bread, change the flour - it may be struck by something like a potato stick. I even bake from wheat of the second grade and whole grain on the main mode. And I leave the loaf to cool to a warm state in a bread maker - there are processes of ripening of the crumb.

Yes, also ... if bread from white flour turns out okay, then start replacing 100 grams of whole grain flour - maybe yours is not the best and you will have to select proportions in fact, and not according to the book.

2. I make pizza from the same dough as ordinary bread (flour, yeast, water, salt, butter), only I use vegetable oil (in bread - butter). Then I take half of the dough, roll it out, grease it with tomato sauce, stuffing on top, a mixture of "Italian herbs", grated cheese - into the oven at 200 degrees (my oven no longer gives me) with moistening - I spray it from the spray gun into the oven before putting the baking sheet ...

3. Use milk in the heat that sours normally, that is, not long-term storage! If it turns sour, then sour milk goes into bread normally. Long-term storage milk turns rancid, and does not turn sour, sweat can spoil the dough.

I will work out white bread until I have tried all the recipes from the book, which are simpler, but the white one on the main program is also damp and too soft, so that you cannot smear it with butter, and you cannot make a sandwich because the bread is too soft to bend. And French white is also soft too and the crumbs stick together when pressed, so I'm thinking of trying it on pressed yeast if I can find them. Now baked at the Saft-moment and the last time at the Voronezh. I have flour Makfa, and a French thing.
Tell me, what will happen if all the ingredients for bread are mixed on pizza mode, turned off for 5-10 minutes, and then put on the main bread baking program? Is the bread baked?

I read the tips, some of the effect of the soft crumb could not be removed. Just change the bread maker.

Reduce water, less yeast, slightly more salt. Bake with sourdough. The bread maker has nothing to do with it. Bread from HP is different than in the store, that's all.

I have 2501 - at first it did not turn out to be rye, now I bake in 7 mode - everything is fine. Thanks to this site.

I want to share the bread, which I really liked. I got it quite by accident, but the result pleased me and I began to do so always. I bake bread with fresh yeast, pre-knead the dough on the "Pizza" program.
And so, I take 200 g of flour, I dissolve 6 g of 140 ml of warm water in it. fresh yeast, knead it on the "Pizza" mode for 10 minutes, turn off the HP. I pour the rest of the flour 200 gr, salt 1 tsp, sugar 1 tbsp. l., pour vegetable oil by eye, well, somewhere around 50 grams, 140-150 ml of water (recipe from HP, but I always pour more oil) and leave it for 1-2 hours. Then I put program 02 "Basic Fast" and this is what happens:


Everyone liked the bread very much, if it is not removed in time, you can bake twice a day, which I had to do at first, but there are only three of us

[julia2013]

julia2013if the bread is chronically "not very", check the flour / liquid ratio (kolobok rule) and / or food.

Bake basic wheat:
500 g flour
1.5 tsp dry yeast or 7-8 grams of fresh pressed,
1.5 tsp salt,
320 ml of water,
1.5 tbsp. l. butter (or a piece of butter)

Bet on the main program, medium size, medium crust. Control and adjust the bun!

If in this case the bread is not very good, change the flour.

Join the ranks of Panasonic SD-2501 owners
Bakla Toast on the French mode.



Baking on program 02 is the main recipe, size M. It turned out, but not very airy. On program 02, what recipe are you baking?

Join the ranks of Panasonic SD-2501 owners

Urrrraaaa! I'm visiting the friendly company of panasonic leaders!

Dyakuyu. Frankly, it seems Panasonic is more beautiful than Kenwood (for me)