Bread maker Panasonic SD 255 (part 1)

Yes! We need to test today

[white dough]

The accelerated mode is good for a ready-made test that has come up. There was a time when I bought ready-made yeast dough (fresh), and which did not need to be matched, then the bread turned out amazing, even if the dough was in the refrigerator for some time.
In a normal situation, when fresh products are placed in the chl. stove, white dough it is necessary to go through the entire cycle and climb several times, so for this he needs time and preferably at least 4 hours. In the accelerated mode, you can bake rye bread (with a high content of rye flour), subject to additional kneading in the dough or pizza mode. Rye dough is enough to come up once and well.

Hello everyone and thanks for the tips! Over the past period, I managed to cook something: Apple, orange and egg. And every time there were problems - namely, the bread was not baked to the end. I had to bake it in the baking mode. Why might this be happening? What am I doing wrong? Maybe a little yeast?

Hello everyone and thanks for the tips! Over the past period, I managed to cook something: Apple, orange and egg. And every time there were problems - namely, the bread was not baked to the end. I had to bake it in the baking mode. Why might this be happening? What am I doing wrong? Maybe a little yeast?

Two options: the bun is incorrectly formed during kneading and a lot of liquid. Once again, carefully read on the site how to form a kolobok and how to determine its readiness. In principle, this is interconnected - a bun and a lot (or little) of liquid. The technology of baking bread in a x / oven provides for baking bread, but if there is more liquid in the dough than necessary, the bread will be baked, but wet and dull inside. Pay attention to the baking regime, each bread requires its own regime, depending on the type of flour.
If there is not enough yeast, the bread will not rise up, a lot - it will smell strongly of yeast and the bread will "blow off the roof", that is, it will come out of the mold. Follow the recipe, especially if there is not enough experience yet to experiment.
And, of course, mistakes can be discussed, knowing in more detail about the recipe that does not work.
Good luck!

I myself have had a Hitachi-HB-E303 bread maker for three years already. Operated three times a week. We bake bread, make jam. At the request of my acquaintances, I bought Panasonic-SD255 in an online store in Moscow for 4700 rubles (with delivery). Before giving it to the new owners, I decided to play with this miracle myself. So impressions.

(1) Compact (+)
(2) There is no window in the lid compared to Hitachka, you cannot watch with interest the process of baking and jamming (-)
(3) Stupid instruction. There it is advised to load all dry products first, starting with yeast. Having tried it a couple of times, I realized that I had to act like in Hitachka - first, all the slurry, then flour with salt-sugar-milk powder, then Toko yeast (-)
(4) In addition, if you follow the instructions, then impurities are formed in the corners. So I advise unequivocally: first the slurry - then the loose (-)
(5) The instruction is strange, flour is given in grams, and on the supplied glass there are only milliliters. I translated using a calculator, multiplying by 1.56 grams of the recipe to get milliliters (-) You need to take a pen yourself and write a new recalculated figure next to each recipe. You will not be like a fool with weights every time you mess around?
(6) Horizontal bun in Panasonic, much better than vertical in my Hitachka (+)
(7) The menu and the controls in general are a little strange, but you can get used to (-)
(8) Bread saw not included. Abysmal, huh? (-)
(9) The noise is the same as that of Hitachi.It is hardly possible to sleep in the same room with a working stove (-)
(10) The mechanism for attaching the agitator drive to the motor is better thought out. In Hitachka, a backlash is immediately provided and it is more loose (+)
(11) The noodle dough turned out to be thin, but I made it for fun, I would not use this function.
(12) The long 6-hour cycle "French" - just great !! The bread is beautiful, tasty, with a great crust. The only thing I used was olive oil instead of butter, and yesterday's tea leaves instead of water (+)
Summary: all the minuses noticed are not worthy of attention. The bread is amazing in taste. I really envy my friends who will now have such a cool toy. Conclusion - I would like one myself, but our Hitachka, like a Kalashnikov assault rifle, will not retire soon

My Panasonic has been working for 2 months already. Cost 3,200 rubles + 300 for delivery. With him, we took almost all the heights of the instruction, only Darnitsky bread without malt and gluten (there are none in Vorkuta) does not work.
For pan_kowalski:
1) I agree (but certainly there are more compact ones)
2) no one forbids, within 10-15 minutes of kneading, to lift the lid of the bread machine and check the bun; these 5 seconds will not harm, I checked. if through the window you saw that you need to add water or flour, will you open the lid?
3) normal instruction. I load on it - an excellent result. I tried "like in Hitachka" - great too! and if there is no difference ...
5) instruction - ideal for beginners. 90% of the problems of new bakers are due to measuring flour in cups or glasses, not grams. there is no middle flour! for fun, I weighed (on an electronic scale) an equal volume of makfa wheat flour, wholemeal from a bag and after a fine mesh sieve. weight difference = 14%. that's a lot! due to a violation of the liquid / flour ratio, you got impurities in the corners (your item 4)
6)
7) you have not yet seen the "menu" of some kenwoods and severines, a few buttons without a display ...
9) it is probably impossible to fall asleep next to her, but how nice it is to wake up to the aroma of freshly baked bread!
11) see item 5
12) no one can believe that such airy "French" bread is prepared without a single gram of sugar and with a minimum of yeast.

In general, I must say thanks to the Hitachi company. Her HP appeared in Russia the very first! And this first "pancake" did not come out lumpy!

Take in your ranks. Two days ago I bought a Panasonic-255, barely made it home. I took it to Eldorado for 5400r. On the first day, I baked bread according to the main recipe and added pumpkin seeds, it went off with a bang. Yesterday I made dough for dumplings twice, I can't knead it with my hands and the dumplings are not boiled.

Hello people!

Thank you for your generosity, those who have been using it for a long time immediately share their experience. Since this is my first stove and I recently became its happy owner, there were a lot of questions and most of them were removed after visiting the forum, but some remained, help:
1. the mode of keeping the bread warm - how it works - it turns on, or if it is not removed from the socket, it automatically starts working. We were late for the set time by almost an hour, I was already mentally drawing horrors for myself, but everything was preserved perfectly.
2. Additives can only be added in raisin mode and in prog. main? But what about rye, you can't put it in the ingredients right away? And if then add to the filling in the process of mixing? And they are added by reducing the amount of flour?
3. And the most delicate question for those who have been using the stove since spring, have you put on a lot of weight?

Hello people!

Thank you for your generosity, those who have been using it for a long time immediately share their experience. Since this is my first stove and I recently became its happy owner, there were a lot of questions and most of them were removed after visiting the forum, but some remained, help:
1. the mode of keeping the bread warm - how it works - it turns on, or if it is not removed from the socket, it automatically starts working. We were late for the set time by almost an hour, I was already mentally drawing horrors for myself, but everything was preserved perfectly.
2.Additives can only be added in raisin mode and in prog.main? But what about rye, you can't put it in the ingredients right away? And if then add to the filling in the process of mixing? And they are added by reducing the amount of flour?
3. And the most delicate question for those who have been using the stove since spring, have you put on a lot of weight?

You ask this question the second time without changing the text. I have already given you the answer to it on all counts, look for it where the question was originally posted.

thanks for answers! Out of inexperience, I did not post my own x / n model in the forum. : red: I repeated it for clarification.
The question is still ripe, bought today dried carrots, onions, tomatoes, who else has the experience of adding them to ready-made recipes? Or maybe a separate interesting recipe?

Hello everyone and thanks for the tips! Over the past period, I managed to cook something: Apple, orange and egg. And every time there were problems - namely, the bread was not baked to the end. I had to bake it in the baking mode. Why might this be happening? What am I doing wrong? Maybe a little yeast?

try this recipe: https://Mcooker-enn.tomathouse.com/in...788.0
it has already been checked many times. The only thing - depending on what kind of apple you have (both in size and juiciness) - you may need to add flour. Check the batch. Although several times on this recipe my son made bread himself - that is, without any additional control.

The question is still ripe, bought today dried carrots, onions, tomatoes, who else has the experience of adding them to ready-made recipes? Or maybe a separate interesting recipe?

I added dried vegetables to the main white and rye-wheat bread. The first time I overdid it, probably from half a glass - and did not really like it, because the pungent smell came out. In the second 3 tbsp. l. added and it turned out well! And here on the site there are exact recipes with dried vegetables.

thanks from jun. baker young. baker. I'll try to search

people,
Can you please tell me what is the difference between panasonic sd-254 stoves (exactly 4!) and sd-255? it looks like the second has an automatic dispenser while the first does not. are there any other differences?

people,
Can you please tell me what is the difference between panasonic sd-254 stoves (exactly 4!) and sd-255? it looks like the second has an automatic dispenser while the first does not. are there any other differences?

the difference is that there is no dispenser and no rye bread program in D-254

Thank you. Please advise whether it makes sense to take a more expensive model for these two functions? As I understand it, rye bread is not very good in a bread maker. and you can fall asleep raisins and nuts yourself ...

Thank you. Please advise whether it makes sense to take a more expensive model for these two functions? as I understand it, rye bread is not very good in a bread maker. and you can fall asleep raisins and nuts yourself ...

Rye bread turns out "very, very" in a bread maker, if you try to bake it, it cannot be tastier.

As I understand it, rye bread is not very good in a bread maker. and you can fall asleep raisins and nuts yourself ...

Nuts and raisins - yes .. you can do it by hand, but the rye bread is VERY DELICIOUS! .. I do Borodinsky all the time .. flies away with a bang)

thanks for answers. helped to make a choice!
tell me more, what kitchen "appliances" need to buy in addition to panasonic sd-255, so that you could immediately start creating with the help of the new kitchen assistant scales? measuring cups spoons? what is suitable for her recipes in a book - ml or grams?
and another question - what color is panasonic sd-255 white, or gray / silver?

measuring cup and spoon are included. Electronic scales are highly desirable - they will make your life much easier)
look here https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=796.0 and scratch https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&board=22.0 : )))
my oven is white .. plastic

Nuts and raisins - yes .. you can do it by hand, but the rye bread is VERY DELICIOUS! .. I do Borodinsky all the time .. flies away with a bang)

Can you have a Borodinsky recipe? And a good rye?

Can you have a Borodinsky recipe? And a good rye?

Go to "recipes" - the column on the left, there is a lot of Borodino bread and rye.

In St. Petersburg, the 255th has been in stores for a long time. I bought on July 22 at Telemax for 3.890 rubles. In M-Video and in Eldorado, it is almost 2 times more expensive. Its difference from the 253rd is not only the ability to make dough for dumplings, but also in the presence of a dispenser through which various additives such as salami, raisins and nuts are introduced into the kneaded dough. I immediately made wheat bread with salami and cheese according to her recipe, but replaced the water with milk. My mistake was trying to taste the bread as soon as I took it out of the oven. Do not do that! Let it cool down. The next morning the bread was amazing. Even slightly sweet. The dog just fell for him.

[Sphinx]

Sphinx:
The 253 also has a dispenser! this is not only for 255. The dough mode for dumplings is nothing special, - this is the usual dough mode, which is on all bread makers. Just for marketing, so added signed. The only advantage is at what price you bought it. Indeed, this is the best price for a normal stove. More than 4tr is already overpricing, depending on the seller's appetite (in our country, everyone tries to have income from sales of at least 100% at least, as a standard it is usually 150-200% of the markup). some sum goes even more ...

I bought my 255 for 160 euros. And in stores it is 200
But it differs in programs from your 255.

Ivan:
In the 253rd there is no AUTOMATIC dispenser as in the 255th! In that one, you need to lay all the bulk ingredients yourself on the call.

Schapirinkа:
And it is interesting to know how the "European" 255th differs from our "Russian"? In "our" there are 10 baking programs, 8 dough programs and 1 jam program

[Ivan]

Ivan, in general you are right, but not entirely. At the expense of marketing, we got a little excited. 253 models have a test program, but not the same one. It is for yeast dough. That is, when making dough on dumplings, you still have to turn off the dough mode manually, while the 255 model turns off by itself. Further it is recommended to keep the dough in the oven for about half an hour, for "proofing". That is, I can safely go to the store or walk the dog during this time, without worrying that my dough will try to rise or something else. It may not matter to some, but it is quite relevant to me

You don't have to go far to the account of the dispenser at 253. There is also a description of this model: https://Mcooker-enn.tomathouse.com/in...gcategory&id=14&Itemid=47
The dispenser is there.

Ivan:
In the 253rd there is no AUTOMATIC dispenser as in the 255th! In that, you need to lay all the bulk ingredients yourself on the call.

Schapirinkа:
And it is interesting to know how the "European" 255th differs from our "Russian"? In "our" there are 10 baking programs, 8 dough programs and 1 jam program

There is a dispenser in my bread maker.
A here I wrote about programs in my oven.

In the 253rd there is no AUTOMATIC dispenser as in the 255th!

The 253 model has a dispenser.
I can say this with full responsibility, because I use this particular model of a bread machine.
And in general, I have a feeling now that someone is trying to discuss something that they have not seen in their eyes, and even more so have not used.
Don't mislead people.
There is no dispenser in the 207 model.

Yes, it's my fault, I sprinkle ashes on my head - there is no automatic dispenser in the 254 model - I did not notice ...

HURRAH!!!!!!!!!!!!! Today I became the owner of a Panasonic 255 bread machine !!! The first bread is already being prepared !!! Thank you very much to all the participants in this topic, thanks to you I was able to make a good choice and now I am a novice baker

Congratulations on joining our ranks. I have the same stove. I am very pleased with her.

Congratulations on joining our ranks. I have the same stove. I am very pleased with her.

Thank you very much! I think that I will also be very pleased. Please tell me if I understand correctly that you can bake according to recipes from other bread makers only to find out how many grams are in their measuring cups and follow the rule of bookmarking products for Panasonic, that is, first dry then liquid .. I figured it out correctly or not

For 3 days I have already baked 2 times - the first time with salami and cheese, the second - egg bread (according to the bread machine's recipe).Moreover, the second time I fell asleep in the evening, poured milk, moreover - pasteurized, turned on the timer for the whole night - 8 hours, and she, clever girl, baked everything in the best possible way by morning. So, contrary to the warnings, you can pour milk and use a timer - nothing has sour. The dome was great.

Can you please tell me if I understand correctly that you can bake according to recipes from other bread makers only to find out how many grams are in their measuring cups and follow the rule of bookmarking products for Panasonic, that is, first dry then liquid .. I figured it out correctly or not

absolutely sure!

[fugaska]

fugaska Thank you!

And I always put liquid ingredients first, and then dry ingredients. It is not right?

Schapirinka, it seems to me that you need to adhere to the rules recommended by the manufacturer So you try now to bookmark the other way around, and then tell us if there is a difference or not

If without activating the timer, then there is no difference about the order of laying dry and liquid. And if with a timer, then yes, you need first the liquid and then the flour carefully on top, on the flour sugar and salt and carefully pour the tremors to the very top so that the sugar and the tremors remain dry and do not come into contact with the liquid until the timer for kneading is activated.

Ivan, these are your guesses ... I often bake on a timer and always water on top of flour ... and everything is fine

These are not even guesses, but simply p ... Both in the instructions and in life, yeast is poured first, on top of them - all bulk products, and already on top - liquid. This is what the physics of the process requires.

From the experience of operating bread makers, and I have 2 of them and 3 years of experience, I noticed the following: if you pour water first and then loose products, then the flour, while stirring, is less dusty, but there is a chance to scratch the non-stick coating with sugar (1 bucket has already been replaced), if the liquid at the end , then the sugar and salt dissolve a little and already cannot scratch, although then flour clouds appear during kneading.

and I always dissolve sugar and salt beforehand - nothing is scratched
I also melt butter (if I take butter). by the way, here's the preheating!

I bought one two weeks ago. So far, she has not baked anything sensible, except for a cupcake. Either the flour remains at the edges, then the bread is small and sticky. I don't understand what's the matter. Help!

I bought one two weeks ago. So far, she has not baked anything sensible, except for a cupcake. Either the flour remains at the edges, then the bread is small and sticky. I don't understand what's the matter. Help!

I have already given you the answer in another post, what to do.

Can you please tell me if Panasonik SD 255 actually has a function to keep bread warm? If so, for how long?

I can't say the exact time

But following the example of one of the girls from the forum (sorry, I can't remember who) I start baking bread in the evening, turn it on right before bed and go to bed

In the morning I take out not scalding hot bread, but a pleasant warm one, which can be cut right there and then and there is no need to wait for it to cool.

It seems to me that it does not have a specific time to keep warm, it just cools down quietly ...

I could be wrong

judging by the instructions, there is such a function. but the bread must be taken out after its completion, otherwise it will get damp. if there is convection, then the bread can be left until morning ...

I have baked bread for three to four hours, waiting for me to wake up

Never dampened

And there is such a function for sure, I just don't know exactly how long the oven keeps the bread warm

Thanks a lot for the answers. But I never found a concrete answer to my question, since the instructions say that the bread must be removed immediately after the end of the cycle of work.

So it really won't get damp if you leave it in the bread maker for a couple more hours?