Bread maker Panasonic SD 255 (part 1)

I baked this bread yesterday and today at Dietetic. The last deboning took 40 minutes. before baking. Yesterday I came out with a height of 15 cm, today - about 11.
For yesterday's bread, I immediately added butter, salt and sugar to the yogurt and warmed it up in the microwave.

I baked this bread yesterday and today at Dietetic. The last deboning took 40 minutes. before baking. Yesterday I came out with a height of 15 cm, today - about 11.

This lifting time is also changed, although it was equally warm at the beginning for an hour, and the time of the last boning is different: -X All, I will not think anymore ... for now ...

Yes, you baked on the wrong program at all)) The main mode is designed for 4 hours, and the Diet mode - for 5))
But I, too, will not think anymore I will warm up and that's it)) At least for the sake of aroma
Yes, this is the last deboning in 40 minutes today. before baking was, but yesterday did not notice.

Yes, you baked on the wrong program at all)) The main mode is designed for 4 hours, and the Diet mode - for 5))

Huh, for sure I have not yet retired from visiting the dishware exhibition

Yesterday afternoon I baked bread on a 4 hour program.
(350 g sifted flour, 50 g Finnish bran mixture, 1 tsp. Yeast, 1 tsp. Salt, 1 tbsp. Wheat germ, 1 tsp. Red pepper, 2 tbsp. L. Vegetable oil, about 290 ml warm water)
It was quite cool in the kitchen (as there is a blizzard outside up to 30 m / s). The stove was outside the drafts.
The rest time by the stove was about 15 minutes. The heating element relay began to click from the moment it was turned on. The rise was correspondingly longer.

I have never received such airy bread. 90% air. Thin, crispy crust. Light sourness and slightly sweeter than usual (probably
seedlings tried). Super!

Uncle Sam, what is the height of your airy bread? I now measure mine, small loaves of 17 cm (Panas 253), and it seems to me that experienced bakers have higher bread (I have no complaints about the quality of my bread).

All women with the spring holiday on March 8.
Our bread sometimes rests against the lid of the bread machine, and I would have opened it a little more. As the bread machine appeared, we stopped buying cookies, cakes and so on (sweets and chocolate do not count).

Uncle Sam, what is the height of your airy bread?

It ended suddenly and quickly.
They did not have time to photograph or apply a ruler.
Now they remembered with my wife, 18-19 cm.
For bread with gluten-free weighting agents (bran, sprouts) - high.

please do it)) Maybe I'm wasting everything now?))
But winter and summer have not yet had the happiness of comparing
Somewhere in my mind it was clearly laid down that a long time for alignment is bad, so I began to follow it especially carefully.

I have a stove for about a month, but I bake it often. Mostly on a regular program. So the alignment time is always 25 minutes. I paid special attention, as I read about the dance with this time. I put the food at room temperature, about 21 degrees.

I have a stove for about a month, but I bake it often. So the alignment time is always 25 minutes.

let's wait until your room temperature is more than 30 degrees (and we have under 40 in the summer) :))

I bought the stove only yesterday. I baked bread 2 times, the simplest one. The first time it leveled off for 30 minutes, and the second time for an hour. The ingredients were exactly the same. The quality of the bread was not affected in any way.

let's wait until your room temperature is more than 30 degrees (and we have under 40 in the summer) :))

I have a kitchen on the north side, which is probably rare there.We do not survive in such heat, we run to live in the country. But let's see, of course.
I wrote more to the fact that, as I read here, under equal temperature conditions, the stove equalizes the temperature for different times. I haven't noticed this yet.

I wrote more to the fact that, as I read here, under equal temperature conditions, the stove equalizes the temperature for different times. I haven't noticed this yet.

At one and the same ambient temperature, but at DIFFERENT temperatures of the stored food. At least that's what happens to me. Placing food from the refrigerator will increase the leveling time.

I always put everything cold - temperature equalization 30 min. If it is hot on the kitchen (oven, stove, etc.), if I bake the second loaf in a day - leveling for 1 hour.

I also noticed that if the second loaf of a day is equalizing for an hour, and in other cases it is always 30 minutes (on the main one and rye).

It means that I came across Panasonic with a particularly fine mental organization. He asks me to warm him up, caress him, feed him, give him water, put him to bed)) Well, he loves to receive all the food from me in a warm form - I don't see the slightest reason to refuse him this. Otherwise, he completely and completely satisfies me

I bought Panasonic 255. I am happy with the choice so far. By the way, the choice of this particular model was made after reading this wonderful forum. Thanks everyone!
Before that I had been using LG for several years. I don't remember the number, but it looks like 201. It still works fine. Now she is at the dacha because I'm tired of taking her back and forth. I voted for LG. I am familiar with this stove and there have never been any failures and jambs. The shoals were only on my side. Either no yeast, or the wrong flour. With flour, I had to buy 1 packet first, try it, and if the bread is decent, then run back to the store and take 10 bags at once. It seems that the flour firm is the same, but different lots or stores and the bread is not the same.
Panasonic is still happy. It's only my second day, but I've already baked 2 loaves - the main one and the egg one. Fine!

Well, I got it again with yeast:
The dough didn't fit. The SAF moment is in the refrigerator. No! I had to experiment ...

I always put everything cold - temperature equalization 30 min. If it is hot on the kitchen (oven, stove, etc.), if I bake the second loaf in a day - leveling for 1 hour.

Bake today for the second time and decided to check. Leveling, as always, - 25 min. From the refrigerator were two eggs and 85 ml of milk, the rest was all room. Basic mode. It seems that every stove has its own way

Our stoves equalize the temperature, respectively, if it is cool in the kitchen, then the alignment will go faster with cold products (and vice versa). I very often bake with an open balcony, and some of the food is from the refrigerator (milk, butter), so it takes 30 minutes to stand. And here I cooked a lot, for the guests, I heated the kitchen, so on the contrary, my stove in this heat "thought" for an hour.

Gummi, I use this yeast everything rises fine. maybe the party failed?

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if I start dumplings before the rye mode, leveling takes about an hour. What about you? Or does it really depend on the stove?

[3ay4ik]

3ay4ikDuc, nothing unexpected happened to your stove. Leveling time for Rye is from 45 to 60 minutes. Here is the stove and performs its program, regardless of whether you turned on dumplings before or did nothing))
I mix it with Pizza and then turn it on with Rye. In the same way, leveling takes about an hour.

but it seems to me that if you put rye immediately, then after 30 minutes the kneading begins. I'll check it next time.

Zest, I understand that it is off topic, but do you use starter cultures? do you think it's worth doing them? I tried it once but was not inspired. I do not want to write about them in the subject, it is known there that they will answer, "they are raised like cats", etc.

[3ay4ik]

3ay4ik, I did not specifically time the alignment for Rye, but the instructions indicate from 45 minutes to an hour. I followed other programs - the alignment did not last less than the stated minimum.
Concerning the leaven. I can say that in any case you need to try, and then decide whether it suits you. I do not yet have any special additives for Rye, I tried several recipes with the addition of balsamic vinegar and nothing at all, I did not like the taste, the sourness is unnatural or absent altogether. I don't like the lush wheat-rye either. I started to bake rye with kefir sourdough from Admin - there is no taste of a dairy product, but a pleasant taste with sourness and weightiness are present.

will answer, "raised like cats", etc.

Yes, I myself have this leaven already like a domestic animal, I even have my own name)) Do not worry, it does not take a lot of time, you need to feed it from time to time, that's all)) She goes for a walk sometimes, if you don't keep track

Thank you. I will try.

Yesterday afternoon I baked bread on a 4 hour program.
(350 g sifted flour, 50 g Finnish bran mixture, 1 tsp. Yeast, 1 tsp. Salt, 1 tbsp. Wheat germ, 1 tsp. Red pepper, 2 tbsp. L. Vegetable oil, about 290 ml. warm water)
It was quite cool in the kitchen (as there is a blizzard outside up to 30 m / s). The stove was outside the drafts.
The rest time by the stove was about 15 minutes. The heating element relay began to click from the moment it was turned on. The rise was correspondingly longer.

I have never received such airy bread. 90% air. Thin, crispy crust. Light sourness and slightly sweeter than usual (probably
seedlings tried). Super!

Uncle Sam,
baked as you have written - 350g flour + 50g bran for 290 water (the next time I will make 280 ml of water), I chose the 5-hour regimen (Diet).
I thought that the bread would not rise at all, it seemed a LOT of bran.
High bread (size M) !!!

I read the posts above - about the temperature equalization time. I always have the maximum alignment time. Moreover, I tried to put it out of the refrigerator and warmed up - all the same, the stove is waiting at the upper time limit. It's VERY warm in our apartment (and in the kitchen) ...
What does she "look" at - the temperature of the food or the temperature of the environment?

What does she "look" at - the temperature of the food or the ambient temperature?

It already seems to me that she is looking at her mood)) Yesterday it was sooooo warm in the kitchen. I put in mustard and milk and, for the sake of interest, decided to time the leveling. The stove was limited to 30 minutes in the Main mode.
In general, I have already stopped fighting with her. All the same, I warm all the products, so I have a bun, and, accordingly, bread, it turns out more aromatic and tasty, and I just turn on the stove in advance to the desired mode, while in the kitchen I still need to finish something, load the products into the bucket, etc. , then I just insert it inside the bread machine - and everyone is happy, and I, and the stove, and no one gets nervous, and the stove starts mixing almost immediately

... and I just turn on the stove in advance to the desired mode, while in the kitchen something else needs to be done, load the food into the bucket, etc., then I just insert it inside the bread machine - and everyone is happy, and I, and the stove, and no one is nervous, and the stove starts mixing almost immediately

Zest, it's understandable, I also do this when I'm in a hurry.

Some time ago, being in a state of some frustration, I began to move the stove with the lid open. The lid naturally crashed. I think that it is unlikely that the temperature sensor (it is located in the lid) could survive such a blow.
And now, as before, the stove "stands" before kneading to the maximum.
I'm just wondering, maybe this sensor was dead from the very beginning?
(eh ..... at the same time, with a bread knife, I "cut" BOTH kneading knives, they are now so shabby ...)

[Pellet]

Pellet, I ordered knives from Panasonic. Came exactly 1 month later.The husband went and took it himself in Cheryomushki. An ordinary stirrer (not rye) cost 344 rubles. Quite acceptable, I took two at once, just in case. And I didn't have to do anything. I went to their website and registered. And through their base (accessories) I ordered the necessary mixers. She indicated her phone number, address and waited. They called a month later - they said they were with us, come and take them.

True, they do not have it in the database for 255, but the one they have written for 207, 253 is definitely ours. Suitable. Apparently, Panasonic did not bother and used the same paddle as in previous models.

And now, as before, the stove "stands" before kneading to the maximum.
I'm just wondering, maybe this sensor was dead from the very beginning?
(eh ..... at the same time, with a bread knife, I "cut" BOTH kneading knives, they are now so shabby ...)

As it was from the very beginning, it is difficult to say, but the fact that there should not be an "eternal maximum" is for sure.
Well, my husband also updated my knife. For once, the mixer got stuck in the bread, left it calmly on the grate to cool, and my husband decided to do a good deed, get the bread mixer out of the kitchen with a kitchen knife ... "I'm so neat," says "It can't be that I left such scratches" Come on, it's not fatal))

For once, the mixer got stuck in the bread, left it calmly on the grate to cool, and my husband decided to do a good deed, get the bread mixer out of the bread with a kitchen knife ... "I'm so neat," says "It can't be me left such scratches "Come on, it's not fatal))

Well, just about me, I also decided to take it out of black with a knife ... After that I went rummaging in stocks, found an old crochet hook - I specially put it off for this case. Well, I ordered a couple of mixers (in case of what)

Well, just about me, I also decided to take it out of black with a knife ... After that I went rummaging in stocks, found an old crochet hook - I specially put it off for this case. Well, I ordered a couple of mixers (in case of what)

I have worse, I forgot that my stirrer was stuck (and no kidding - it got stuck 2 times in a row - and I forgot 2 times in a row), when the bread cooled down - I began to cut it. And she was so indignant that there was something solid inside, she also sawed it with a knife to cut it ... And so she fucked up 2 mixers in 2 days
I will not buy new mixers yet, because everything is ok with the peeled ones, and by the way they no longer get stuck))

and by the way they didn't get stuck anymore

- they are afraid that they again, with a knife

I also sawed the mixer in the loaf. But I did not understand the difference in mixers, simple for rye bread, my opinion is that rye bread turns out better with a simple mixer.

:) I recently suggested a way to quickly and safely remove the stirrer. Simple and safe for the agitator
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3323.0

Yes, it also seemed to me that it is better to knead with a conventional rye mixer (there are no flour residues on the loaf). But they say (I don’t remember where the information came from) that it’s hard for poor HP, she is overstrained.

the store said that when you add seeds to rye, they get stuck between a regular spatula and a bucket, and therefore such a comb is also needed.
And of course rye dough is heavier than wheat

3ay4ik Somehow strange you were told in the store, I always add seeds to bread and never once did the mixer get stuck.

Yesterday I tried to bake quick wheat bread (1st grade flour) for the first time. It turned out very tasty. After reading reviews about this mode, I tuned in for the worst, but I am very pleased with the result

But they say (I don’t remember where the information came from) that it’s hard for poor HP, she is overstrained.

Indeed, the resistance is less, and the motor is lighter (when using a comb).

not the spatula will get stuck, but the seeds between the spatula and the bucket and scratch it

And the seeds between the spatula and the bucket did not get stuck either. And I put the seeds straight into the liquid and they don't scratch anything.

not the spatula gets stuck, but the seeds between the spatula and the bucket and scratch it

it's true - I generally refused seeds

I looked closely at the blades of my HP.
And I'll tell you this:
1) the gap to the bottom is the same for both (so if the seeds get stuck in the rye, then the "wheat" blade will be no better, and will not get stuck in the same way),
2) a rye "comb" would make life easier for the motor (relatively standard) if the dough was of the consistency for pancakes (a lot of thick rye dough won't slip between the teeth),
3) both "propellers" are almost the same in area,
4) the distribution of the load is different for them, the rye spreads more, and the wheat blade twists into a bundle more (IMHO, based on the location of a large area in relation to the axis),
5) theoretically, the rye shoulder should saturate the dough more with air (like a thread I will try it on wheat bread).

My verdict: let's say thanks to Panasonic for the spare blade.

Uncle Sam, you, as always, approached the matter from a research point of view and put everything on the shelves. Thank you for such a responsible approach to each issue under consideration. You will have to add more reputation.

[Continuation]

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