Bread maker Panasonic SD 255 (part 1)

Excessive amounts of yeast.

It is worth starting with the fact that yeast, like any living cells, dies from high temperatures during baking, therefore, no matter how many of them there are, they are not in ready-made normal bread.

The role of yeast in baking is twofold:

1) Production of carbon dioxide, raising and loosening, thus, bread crumb.

2) The production of organic acids that give the bread a certain taste. Yeast produces little acids. Basically, yeast creates soil for the development of other beneficial bacteria - milk and vinegar, and they already ferment carbohydrates.

With an excess of yeast in the dough, they lack nutrients and they die. Ordinary "wet" yeast also perishes during storage. Yeast protein, decomposing, gives off urea and ammonia odor. During baking, it mostly evaporates, but if you overdo it with fresh yeast, the ammonia smell and taste will remain. This does not happen with dry yeast - they "sleep" until they get into a moist nutrient medium.

Of all the options offered, I can only add margarine. We have only wheat flour, and that terrible, floating one. And expensive Macfa

I really don’t believe that in your stores there are no cereals (barley, corn, buckwheat, etc.) or oatmeal. There must be a coffee grinder in the kitchen. Grind them lightly (except oatmeal) and in HP!
Adding already cooked cereals will be appropriate.
Great field for experiment!

It is worth starting with the fact that yeast, like any living cells, dies from high temperatures during baking, therefore, no matter how many of them there are, they are not in ready-made normal bread.

I completely agree with everything else. But with this - not very much.

If yeast ALL died in baking, then bread crust would not be so popular for sourdough. To start fermentation, add a crust of black bread in 99%.
Once in the summer they put kvass, and apart from white (shop) bread, honey and rye flour, there was nothing in the house. Everything worked out, "played" like with black bread.

with pleasure she fell silent and listens to an interesting lecture))
And you can also throw a question for thought - what's the difference when adding vegetable oil, butter or butter margarine to the dough? (I can only guess about margarine - it's not so sweet, a little salty). And the rest?

Everything worked out, "played" like with black bread.

I confirm! And how he plays! I put oatmeal jelly on rye crusts, just one handful per 2 liters of water, and how it foams!

ndya .. and put kvass on crackers ...
children's joke - "The question is: why does the dough rise? The answer is because the yeast farts."
Who then remains alive and farts in bread ?? ))

I answer all at once! Baker's yeast fungi (namely, mushrooms help us bake bread), being eurythermophiles, are not able to withstand temperatures above 50 degrees Celsius, they will certainly die. ALL. The optimum temperature inside a loaf of bread when baking it (according to serious bakery books) reaches 93 degrees C for rye and 95 degrees for wheat bread. Not a single baker's yeast will survive at this temperature, even if it is a world champion in sauna (there is such a sport).

So why are all these crusts and croutons added to various homemade starter cultures and made respected bakers believe in the immortality of yeast?

But for what:

1) When cooled to room temperature, crusts and crackers instantly become infected with spores of yeast and lactobacilli, which "float in the air."Placed in a humid environment, they serve as an excellent breeding ground for these yeasts. If you throw a hot, hot crust into boiling water, and immediately seal the bottle (bottle-jar) hermetically, nothing will ever play. You know this by pouring hot compotes and preserves during canning.

2) Crumbs or crusts placed in water are extracted and release water-soluble flavors and colorants (mainly caramelized sugars) into the water, which have a positive effect on the taste and color (which is important for kvass) of the product.

3) Floating on the surface of the sourdough, crust-crusty crusts create ideal and harmonious conditions for the development of beneficial both aerobic and anaerobic microorganisms (that is, those that live only in the presence of O₂, and those who, in the presence of O₂ do not live). And, naturally, yeast fungi. That is, the first live in water, the second - on the border of water and air, in a wet crust or soggy crust, and the third - both there and there.

ndya .. and put the kvass on crackers ...
Who then stays alive and farts in bread ?? ))

These are terminator yeasts. Having passed the furnace crucible, having survived the temperature of 170 degrees, these cynical little animals survive, hide in the crusts, and farts, farts, farts from there directly into kvass

Korata, how did you liven up the discussion?

For the sake of fairness, it is worth adding that there are extremely thermophilic bacteria that can withstand temperatures well above 50 degrees. But they do not exist in our bread with you.

I really don’t believe that in your shops there are no cereals (barley, corn, buckwheat, etc.) or oatmeal. There must be a coffee grinder in the kitchen. Grind them lightly (except oatmeal) and in HP!
Adding already cooked cereals will be appropriate.
Great field for experiment!

There are cereals, for sure. In my understanding, ground cereal and flour were still different things. But I take your word for it, Uncle Sam. I will grind cereals and add to bread! I will report on the results. Thank you!

There are cereals, for sure. In my understanding, ground cereal and flour were still different things. But I take your word for it, Uncle Sam. I will grind cereals and add to bread! I will report on the results. Thank you!

You can add flakes like this. But it would be desirable to boil the cereals first ... They can crunch on the teeth ...

WELL HERE, and I became the owner of 255 Panas

while the result is 2 loaves of bread (simple, quick and milk)

the family liked it .......

put French on baking - let's see / try

something interesting will turn out - I'll tell you

WELL HERE, and I became the owner of 255 Panas

Congratulations
Here's how you did it quickly - you came, saw, bought, baked three breads in less than a day You feel Bolshoi Khlebopechkin
I wish you success! Go from simple to difficult to bake something LIKE for the new year

You can add flakes like this. But it would be desirable to boil the cereals first ... They can crunch on the teeth ...

Tried adding 2-3 tbsp. spoons on a loaf of semolina or barley. Aromatic and tasty. Only the crusts crunched.

Tried adding 2-3 tbsp. spoons on a loaf of semolina or barley. Aromatic and tasty. Only the crusts crunched.

Semolina - maybe. And I added peas, with garlic. It was deliciously awesome (who does not wrinkle his nose from pies with peas and garlic, he would appreciate it), but the cereals crunched occasionally, nevertheless, the peas had to be boiled, hoping that they would swell in water overnight and cook when baking. Alas, it is necessary to cook.

Well! I gave my wife a Panasonic SD-255 for the New Year (I had to give it in advance, since it is not possible to hide such a box in the house).
My wife was delighted, especially at my threat - like, you won't bake, I'll take the process into my own hands!
As a result, yesterday I could not resist, I decided to bake a kolobok (ordinary white bread) according to the simplest recipe in the "Fast baking" mode.
It turned out for the first time, in my opinion, it seems to be good, you just need to slightly adjust the amount of salt (I use sea salt, it is less salty than ordinary table salt).
But one moment was a little embarrassing - the crust turned out to be normal, crispy, but the crumb itself, if you squeeze it, in theory, should straighten, be elastic, and I have it sticking a little, it feels like the loaf is a little underbaked. Am I doing something wrong, or is it some feature of the "Quick Bake" mode of this model?

to Waterman

nevertheless, for the fast baking mode, you need to reduce the water a little, try it on the usual mode - 4 hours and you will be completely satisfied.
PS If you want, make "a very tasty cake from Elena Bo", if you like sweet bread, of course - this is something! the result is 100%, the recipe is here in the forum. and what is important - you can set it on a timer, by the morning - everything will turn out automatically.

But one moment was a little embarrassing - the crust turned out to be normal, crispy, but the crumb itself, if you squeeze it, in theory, should straighten, be elastic, and I have it sticking a little, it feels like the loaf is a little underbaked. Am I doing something wrong, or is it some feature of the "Quick Bake" mode of this model?

This is precisely the disadvantage of the Fast Bake mode in all bread makers. Bake at full speed, but fast is more likely for emergencies
And with a good buy

to Waterman
all the same, for the fast baking mode, you need to slightly reduce the water

How much to reduce the amount of water? I have 330 ml in the recipe for a medium loaf ...
Thanks for the advice!

to Waterman

the manufacturer advises: minus 2 measuring tablespoons, and yeast, pay attention, in my opinion there is 0.5 measuring teaspoon more for the fast mode, but still, in the full mode, the bread will be better.
Try it - you will not be disappointed.

How much to reduce the amount of water? I have 330 ml in the recipe for a medium loaf ...
Thanks for the advice!

It is recommended to increase by half an hour. l. yeast and reduce by 10 ml. water

Thanks everybody!!!
I will improve!

You download the recipe for the 253rd oven from the website - there are other recipes and there are a lot of them there too, and they have already been tested (I had the 253rd oven for many years, so I know what I'm talking about) and there are adjustments at the top of the page for quick baking , I just wanted to give you a link, but my "acrobat" does not open something. It is on the left in the column to select "manufacturers" - "Panasonic" - 253, etc.
Good luck.

however, I would not advise you to use the fast bake mode. The dough should still stand as long as needed. In quick baking, the rise of the dough occurs due to the increase in the amount of yeast. Why do you need this? An extra 1.5 hours will not make the weather, and the bread will be tastier and healthier.

and there are adjustments at the top of the page for quick baking, I just wanted to give you a link, but my "acrobat" does not open something. Good luck.

It was these adjustments that I wrote. I have 253

I have 253

Well, I congratulate you, you have a magnificent stove and a good recipe. For several years of using this model, I have the best memories. I left it to my mom, and we bought 255 for ourselves. But I continue to use the recipe 253 actively (maybe the force of habit?). For example - bread 5 cereals is generally a class! We do it with different modifications: we want it to be more aromatic and sweeter - put honey instead of sugar (children eat without stopping), add seeds and rye malt from kvass, and the problem with cereals was solved simply - we buy Finnish baby porridge "4 cereals" and put cereals between rye and wheat flour, then they do not turn sour, but a trace of them in the bread visually also remains, and in general there are many options.
And success to you!

And success to you!

Thank you!
Question: Do you have anything to compare with, so, do 253 and 255 differ in something other than design? I mean, you used both the one and the other how in operation?
And then it seems to me that there is no better 253: :) IMHO

This is precisely the disadvantage of the Fast Bake mode in all bread makers. Bake at full speed, but fast is more likely for emergencies
And with a good buy

It seems to me that not all stoves have such a drawback. I used to have LG. Several times I tried to make "quick" recipes in it, the bread was always like raw.
Then LG's bucket broke. It took a long time to wait for him to order. My husband does not eat store bread, so they bought Panasonic. And the very first bread that was made was "fast", well, I just can't stand it was enough to wait longer - I read so many good things about Panasonic, I wanted it so much!
It turned out to be just a wonderful bread.
Recently I tried to make bread with buckwheat flour. I took my proven recipe, only part of the flour was replaced with buckwheat. Mode - normal for 4 hours. Okay, after an hour I decided to see what kind of dough it turns out! It turned out to be VERY cool, just separate pieces. Turned it off. Added water. The time was late. I didn’t want to wait 30-60 minutes for Panasonic to "equalize the temperature" to see if the dough turned out cool again. I switched on the "fast", then immediately the batch goes. Honestly, I didn't count on anything good, okay, I think the first pancake is lumpy.
It turned out to be a wonderful bread. Awesome airy, fluffy. And not raw.

Waterman wrote that everything worked out, but the bread clumped a little when squeezed, and this is a drawback of the fast mode. This does not happen in full mode, the bread is of better quality.

And then it seems to me that there is no better 253: :) IMHO

You know, in principle, there really are no differences. The case of the 253rd metal is a definite plus, but in my conditions, in the presence of small children, it seems like plastic is preferable. As you rightly pointed out - design. Well, we changed some of the names of the programs, as if they added dough for dumplings, everything can be done in the 253rd. I'm already used to 255, but 253 is no worse than anything. This was a very successful model (253rd), and on the basis of it they produce other models without really changing anything, except for the design and cheaper (plastic case). And yet - I used the 253rd for several years and no traces, but the 255th, after 3 months of use, on the right and behind the upper plastic cover, there are quite noticeable yellow traces of hot air, and until I figured out how to wipe them without peeling the cover mechanically ...
All to you!

until I figured out how to wipe them off without mechanically peeling the lid.
All to you!

Thanks, I assumed so
And the traces were advised here with a porridge of soda, hold until dry and wipe ... try

And yet - I used the 253rd for several years and no traces, but the 255th, after 3 months of use, on the right and behind the upper plastic cover, there are quite noticeable yellow traces of hot air, and until I figured out how to wipe them without peeling the cover mechanically ...

I tried to wipe this yellowness. Nothing works. And recently I looked behind the stove, and there is no longer yellow, but a brown spot. Zabu was right when she wrote about the "disease" to burn out at "Panasonic". Only hers was burning inside the bread machine, while mine was burning outside.

And today, at last, I baked the kind of bread I wanted: denser, like a store one. I baked in the main mode, removed the sugar, added a little less water, a little more salt. SUPERRR! And tell me, please, the bread turns out MUCH less than that made according to the recipe from the instructions - is this due to the fact that I did not put sugar? Although the crumb is not bad at all ...

And today, at last, I baked the kind of bread I wanted: denser, like a store one. I baked in the main mode, removed the sugar, added a little less water, a little more salt.SUPERRR! And tell me, please, the bread turns out MUCH less than that made according to the recipe from the instructions - is it because I didn't put sugar? Although the crumb is not bad at all ...

I think that the decrease in sugar affected the activity of the yeast, the bread did not rise so much and turned out to be smaller than the one with sugar.

You know, I really love technological recipes, that is, which can be done automatically and the result is always guaranteed. Here I want to give you such a recipe (I learned it when I was younger and got to a seminar on microwaves at Panasonic):
Stage 1: pour 1 glass of granulated sugar and one glass of berries into a deep glass saucepan, close the lid and put in the microwave at maximum power for 5 to 10 minutes (any berries are suitable - cranberries, lingonberries, etc., and if you want you can take Cut 2 lemons in medium and large pieces, together with the skin, about each lemon into 4-6 parts).
Then the second stage - take this saucepan out of the stove and pour a bottle of vodka into it, close it with a lid and again into the stove, and here the strength of the liqueur depends on the time - from 4 to 10 minutes (I set it to 6-7 minutes, it will be 20 degrees), take out a saucepan and add a little vanilla sugar, 1-2 teaspoons - this is in all types of liqueurs, but not like we put in baked goods, but less, there will be almost no vanilla smell, it will just become a little more aromatic and softer in taste; and leave to cool with the lid closed. After 2 hours, strain through cheesecloth and liqueur at a level no worse than Maria Brizar liqueurs.
And one more thing: after the first stage, an excellent syrup is obtained, it is possible not only for liqueurs.
It's very good to take cognac and make with cherries - there will be a cool Sheri Brandi.
You can take more berries in a glass to enhance the taste, and you can add caramel (also made in the microwave is elementary) - the taste will be richer - this is for all types of liqueurs.
I assure you - surprise all your friends.
Good luck!

Greetings to all!!!
I am very glad that I found you and registered!

Prau became the owner of the SD-255 weeks ago. The whole family really liked the first regular bread on normal mode, however, like the rest of the white and French recipes, but did not delight at all with rye. But all the same, everyone is very pleased with the appearance of the stove and no longer looks at the store bread, and a feeling of pity arises for people who are still buying bread.

But here's the problem. The stove has been in operation for only two weeks, we bake it every day, and the shape inside has already been scratched and peeled off a little !!! Moreover, I wash the form with a soft washcloth, after filling it with water !!! The bread is scratching the mold !!! most often it does not pop out right away and you have to shake the mold several times, but the manufacturer advises to pull out the bread immediately so that the crust does not get damp.

This problem is just me ???

Can you please tell me where you can buy spare baking dishes? ... mine for 7 years, as the manufacturer promises, will not be enough ...

Greetings to all!!!

Can you please tell me where you can buy spare baking dishes? ... mine for 7 years, as the manufacturer promises, will not be enough ...

1. a bucket for the stove can be bought in Panasonic services (you can find it on the Internet), but for 7 years I think that's enough.
2. it does not scratch the groove of the bread, but, as a rule, nuts, seeds, flakes, etc. during the beginning of kneading and most often under the kneading blade.

I think the bucket needs to be changed when it starts to burn, because the technologists from the manufacturer's company are also not stupid and they probably know about this effect (i.e. defect)

PS Rzhan try from the recipe for the 253rd stove, "5 cereals" is called, but add 2 tablespoons. tablespoons of dry wort from kvass "saf-moment" - the result is almost always guaranteed.
Good luck and congratulations!

2. it does not scratch the groove of the bread, but, as a rule, nuts, seeds, flakes, etc. during the beginning of kneading and most often under the kneading blade.

maybe coarse salt?

agrees that bread cannot scratch the oven in any way.

the fact of the matter is that I haven't used nuts, seeds and other additives yet ...
salt - only fine extra.

I found the first scratches after testing two recipes for rye bread, and now from any of them more and more.

there is a link in the manual on page 18 🔗 it seems like there you can order additional forms, I wrote there, but they sent me here
🔗 , but here, unfortunately, I also did not find the form ...

who knows, tell me, please.

[Julia Sazonova]

Julia Sazonova , do not worry, everyone scratches. After all, bread turns out. : D Surface scratches and abrasions do not interfere. You can simply wipe the bucket with a towel and it is better not to wash it often with dish soap. Inside, where the heating element can only be wiped with a damp cloth, if there are burnt spots, apply soda slurry, wait until it dries and wipe.

I'm not a great specialist in bread makers
on the Panasonic website, 4 stoves are presented and I will not understand what is their difference except purely external

SD-255WTS
SD-254WTS
SD-253
SD-207

I'm not a great specialist in bread makers
on the Panasonic website, 4 stoves are presented and I will not understand what is their difference except purely external

SD-255WTS
SD-254WTS
SD-253
SD-207

In short:
207 old model without a dispenser (cheap and cheerful),
255 and 253 are modern models both with a dispenser (253 has a metal case, 255 has a plastic),
254 is almost the same as 255, no dispenser and slightly different programs.

You first find out what is in your store.

The stove has been in operation for only two weeks, we bake every day, and the shape inside is already scratched and peeled off a little !!! Moreover, I wash the form with a soft washcloth, after filling it with water !!! The bread is scratching the mold !!! most often it does not pop out right away and you have to shake the mold several times, but the manufacturer advises to pull out the bread immediately so that the crust does not get damp.

This problem is just me ???

Can you please tell me where you can buy spare baking dishes? ... mine for 7 years, as the manufacturer promises, will not be enough ...

I have this problem too. I use it for a month, though almost every day. It seems to me that the bread really scratches the mold when you shake it out. The bucket has two vertical "ribs" protruding into the bucket, and they were scratched. Although I always put the crust light, so that it is softer. The whole shape is normal, only on these edges there are scratches. I don't bake with nuts, seeds, etc.

It seems to me from the experience of interacting with Teflon products in general that frequent washing with dishwashing detergents does not affect them very well. I think that you just need to rinse the mold with water and wipe it with a soft cloth, then there will be less problems. By the way, I read about such care in the instructions for the wok with a non-stick coating, it even says that, ideally, this is just wiping with a cloth without washing, and before using it for the first time, it had to be rinsed, greased with vegetable oil and ignited. Maybe it’s worth sometimes soaking the bucket with oil ... And I also noticed that the more carefully I try to wash off all the fats from the Teflon after cooking, the faster it starts to deteriorate.

I think that you just need to rinse the mold with water and wipe it with a soft cloth, then there will be less problems.

you know, I don't even rinse with water, I just wipe it with a towel after baking, there is no dirt there.
And mine with water only if there was a dough kneading (for example, for dumplings).
No scratches yet.

It seems to me from the experience of interacting with Teflon products in general that frequent washing with dishwashing detergents does not affect them very well.

This is definitely noticed! With frequent and intensive washing, the Teflon coating will not last long!

And I just wipe after the test. I just let it stand, the remnants of the dough dry out and can be easily removed with a damp cloth. And why wash it? After all, there really is no dirt. And teflon, he really doesn't like detergents. After 3 months my Neva frying pan practically peeled off, I kept thinking - why? I use it carefully.And then the program was on TV, they said so - from detergents it. Teflon begins to bubble, burst and peel off.

Elena, I do not agree with you if the teflon is good it will not peel off. With the Neva frying pan, I also swooped in on me almost immediately, it began to peel off, it's just not a quality product. I have a frying pan Culinary specialist for 7 years and nothing is fine, I use it often and wash it with detergents.

[where you can still buy additional forms]

Thanks for the feedback, but the question remains open,
where you can still buy additional forms ?

please, if anyone is lucky to find them on sale, let us know !!!

[where you can still buy additional forms]

Thanks for the feedback, but the question remains open,
where you can still buy additional forms ?

in authorized service centers