Bread Maker Panasonic SD-ZB2512KTS

it turned out to be uploaded to the gallery, maybe there you can see it (a photo of custard bread)

The photo of the bread did not make it into the gallery, it is not there, so it was uploaded that way

e-e-e-eh ... Tatiana, apparently, I'm doing something wrong ... I'll try to figure it out as soon as free time appears ... I tried to insert a photo into the message - it didn't work ... I uploaded the photo like this : "profile" - "my gallery" .. the photo is there, I just checked it, but now I understand that only I can see it

- Go to the reply message window
- Click on the red line (at the top left of the window) INSERT AUTHOR'S PHOTO INTO THE MESSAGE
- We find ourselves in the "Upload files (ONLY YOURS!)"
- Click on the line-button file-REVIEW and get into "my drawings" on your computer
- Select the desired photo on your computer and click on the button (green checkmark) "Upload files (ONLY YOURS)
- The photo from the computer will be uploaded to your personal gallery "My Gallery"
- Two links will be displayed above the photo:
1. Picture in text: - large photo
2. Preview - click to enlarge: - small photo

- take the desired link (1st or 2nd) and paste it in the right place in your post-message.
- press the SEND button - the photo will be inserted into the post, in the right place, and the message will be sent to the forum in the desired topic!

NO MORE ACTIONS NEEDED TO BE TAKEN

The same must be done to place the photo in your author's recipe.
- for the final photo of the recipe, take the link "1. Picture in text: - large photo"
- inside the recipe use links "2. Preview - click-to-enlarge: - small photo"

Tatyana, thank you very much for your help! ... that's exactly how I did everything, as you described in detail - I clicked on the first line, selected it, inserted it into the message text, but, as you can see, to no avail ... it seems like a problem here in something else .. maybe try to go through another browser? .. You will forgive the importunity, Tatyana, and maybe you can tell me how to delete your message on the forum? .. by uploading your photo and seeing that in the end As a result, it was not in the message, I tried to delete my already sent message, but in vain.

The posted message on the forum can no longer be deleted. You need to ask a moderator or admin.

Train some more. It cannot be that I did everything as written and it does not work out

I will train, and all my unsuccessful attempts will be highlighted on the forum with empty messages with hieroglyphs for me, the perspective is bleak, but I will make people laugh

The problem with the recipe on program 10 is still not resolved for me, the option is bread with rye flour, namely with rye, with a simple Frenchman everything is fine.
Well, no way! I've been dancing with a tambourine for a long time and nothing!

Every time there is such a disgrace. It is tasty, normal cut, baked, but the roof! I just haunted rye flour - every time failure.
In the recipe, I am confused by the large amount of liquid, but maybe with rye flour it should be? Did anyone bake it with this program and with rye flour? I watched a bun at the kneading stage (previously on a dumplings), it is liquid, I tried to add flour to a standard bun, the roof is the same anyway. (((((
Recipe program number 10: flour - 350, rye - 50, salt 1 tsp, butter 1 tbsp. spoon, yeast 1 tsp, water - 310 ml. (why so much water? although I tried to reduce it a little, the roof still sags).
Throw in options, with which I need to experiment, please!

Hello After 8 years of operation, I replaced 255 models with 2512 models. Pleases the 2nd program. I'm 100% satisfied with the device. I tried to bake "Borodinsky" according to the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0
Well and here


and so


Used "Warm" rise of the test in the service mode for 2 hours. Baking-1h30m.
The taste is precisely Borodinsky.

[Alexander Light1]

Alexander Light1, please tell us what kind of warm rise, how to use it?
And yes, my message is at the top - answer someone, otherwise it will be overwritten.

Bast1nda Read here - https://Mcooker-enn.tomathouse.com/fo.../index.php@topic=394126.0 (Your countryman writes)

Bast1nda I do with rye flour like this. 4st. lies. malt + 150ml. boiling water - steam up to room T. 450g - flour c. with 180g rye. + 230ml. water. 2h l. salt. 2st. l sugar. 2st. l. lard (fat) 1 hour l. Saf-moment yeast into the dispenser. Program number 2. The result is always 100% - it rises to the very lid. the dome is even. Try it - I hope you enjoy it.

[Alexander Light1]

Alexander Light1, thank you, kind person, but I'm just afraid to bake it, I have been chronically haunted by failures with rye flour for almost 4 years! And then there's the malt, I don't know what it is and have never seen it in my life. Once I asked here on the forum - what is it? Everyone writes so simply, so malt is malt. Indeed, how can a child of asphalt not know this?)))))) Lard, what is it? I didn’t eat and didn’t even see it, I have ghee from exotic.
If I knew him, malt, I would not ask about him. We don't have it in our stores - not that one. There is liquid for kvass in cans, I even bought it, I also don’t know how to approach it, I don’t drink / don’t make kvass, because I don’t like it. I see a dry one in an Internet store of brewers in bags of 20-50 kg, I can't eat so much))))) I don't want to throw spoiled bread to the birds either.
Outcome: I should at least master the mixed flour with a small amount of rye flour, and you advise me aerobatics to get even more upset))))))
I ask again:
Who baked mixed bread according to program 10 ?, tell us something about the proportions? For me, the error in the dosage of water in the recipe, and a decent one. Well, obviously a lot of 400 grams of flour 310 water! Or to hammer into a puddle at the bottom of a bucket and a smeared bun and put it like that, without interfering?

Bast1nda: rose: Don't panic. If there is no malt, forget it. Do without it. But water is still 380 ml.
As a result, I'm confident. Well, instead of malt, you can take 5 tbsp. l dry rye kvass - there is malt there. (Should be.) Lard - melted inner pork fat.

[Alexander Light1]

Alexander Light1, but can you liquid? I just bought it, they say I bought it a bit, but in the subway there was only such a thing at that time (on occasion I will buy it dry!) ​​And it just stands, because everywhere is dry, but how can a liquid be converted to dry?
I don't panic, but dad would just scold me for spoiling food! I really didn’t like it when food wasted. And with rye I already spoil and spoil ... and there is no end and edge, maybe it's just not my bread, well, not given.

Liquid, what is malt or kvass? If kvass, then I would not try. What is the composition

Natalia, a lot depends on the flour itself and on its measurement! flour is different to flour .. and a question for you: do you measure flour by volume (measuring cup) or by weight? This is also very important! I read somewhere about this trick, began to measure with an electronic scale, and without using a measuring glass, the bread became different. And the looseness (porosity) depends on this, and the "roof" of the bread can be saggy and uneven for this very reason.

[Bast1nda]

Bast1nda, fermented rye malt is available in Perm on Komsomolsk at:

🔗

I always stock up with them.

a lot depends on yeast too! I bake rye bread mainly with instant yeast, I also bake baked goods with Saf-Moment, only with red fast-acting ones, or with "For muffin".

[Irina St.]

Irina St., thank you, I can measure flour, I know that weight and volume are different things, everything is OK with this, I have been using the scales for a long time, the flour is also excellent, the protein is 13%, tested many times. Yeast is also normal, from this pack of baked, everything is OK. It also finished me off that the result was failed twice in a row. Although Panas's recipes and programs are simply excellent, I am not the first stove, I have something to compare with. Well, I'm on the machine, so I spy on the bun and here on you!
Then, analyzing the flight, I drew attention to the amount of liquid and doubts crept in me, especially, as they write in the next topic, Panasonic already had such cases in the recipe - banal typos (rye with bran was also there with a typo in the water). Here odnoforumchane suggested there.

Program 10 is exactly in our model mowing. Somewhere a misprint crept in.French everything is OK and the recipe is beyond doubt and I baked it many times - everything works out, but then I decided to try another one with rye flour and there are generally different proportions, and nothing was added that could require such an amount of liquid. The other two recipes (simple and with rye flour), you need to change the water or flour in them. Well, take a look yourself.


Amasar, thanks, I will buy kg, otherwise they offered me everything in bags, wholesale, for brewing. I take exactly the one that I gave under the link - red?

Alexander Light1, liquid kvass, somewhere on the forum wrote that you can add it to bread. But, for the time being I can't master it, I don't even stutter about Borodinsky, etc.)))))

[Bast1nda]

Bast1nda, Yes this. I buy at 2kg, several times already. Always fresh, good quality and inexpensive. It goes well in all sorts of recipes for wheat-rye and custard bread.

[Bast1nda]

Bast1nda, Natalia, there must be a mistake in the recipe! I baked rye from 2 programs, but 1, adding 1 tsp. yeast, the bread turned out very well! Take this recipe and bake for 10.
Good luck!

[Bast1nda]

Where can I download the instructions for the SD-2512?

Bast1ndaNatasha, what kind of oven do you have? the profile contains 2502 So is it or is it a mistake ???

Hmmm, Bast1nda, I just looked into the recipe book from my bread machine, everything is the same as in your photo ... I baked French, but wheat with milk powder (the first column in "French"), rye in this series I haven't tried it yet ... but if you look at the numbers, then the ratio of flour and water is, in principle, correct .. rye flour asks for more water than wheat flour ... now I just charged HP on the "custard", which is very fond of my household , but the next one I will try to bake rye French .. let's see what I get.

rye flour requires more water than wheat flour ...

50 grams of rye flour will not take in the excess water, which is indicated in the recipe, so there is a mistake.

maybe you are right, Thalia .. need practice .. just intrigued me !. tomorrow I'll charge the oven for "French with rye flour" .. then I'll unsubscribe

Girls and I baked French with rye flour according to the recipe from the instructions. I don't think I changed anything in proportions. It turned out not at all as airy and tall as wheat with dry milk. It just didn't impress me and I didn't reproduce it anymore.

For 400 g of the total weight of flour, water is clearly too much 310 g. This is pure wheat, you can try to stir it up, with good wheat flour (high in protein) and not in HP. And knead with a dough mixer so that it develops gluten well in such a dough, or knead with handles. HP with such a liquid dough will not cope. This batter is typical for ciabatta. And not for wheat-rye bread.

I still have a problem with the recipe on program 10

Decision HERE

Bast1nda, Natasha, what kind of oven do you have? profile contains 2502 Is there a mistake?

A new model was not started, a lot of things were not started here, I could not write in part of the technique - it does not. started the one that was on the list - the closest one.

[Waist]

Waist, thank you! I'll do it tomorrow morning! I love wheat-rye and it is French, well, this is the taste, so I will finish it off. And I will reproduce your recipe, I liked the description and that there are three types of flour, class.

Everything is clear with your forum

Everything is clear with your forum

You do not understand anything. You have been allocated a separate topic

Gennadich: me and the bread maker

I was writing the answer yesterday, everything was postponed ... it turns out.

it's hard to remain silent, I will speak ... and so, Gennadich, I think I know what you need! not recipes, and not bake, and even less this site, which you, out of vulgarity, called "dying" ... in a strange monastery with your charter? .. You came here for help and began to be frankly rude, you don't think this is rude ? .. Do you need a time machine .. look! .. maybe you will be lucky ...

All members of the forum with the coming New Year!
I choose between 2502 and 2512. I can't figure out how the 04 Basic with raisins program differs from the 05 Basic filled bread? At 04, you cannot put a dark crust.This is not a very important difference (it seems to me). I looked in the instructions for recipes for programs 04 and 05 ... Maybe at 05 the stove stops working to add the filling, which cannot be immediately put into the bucket and cannot be added to the dispenser, but can only be added with pens at a certain point in the program? And what other fillings, besides cheese, cannot be immediately put into a bucket? And then again, why is the bread with dried tomatoes and rosemary from the recipe in the instructions baked on program 05, and not 04, if nothing needs to be added manually in it?

... I can't understand how program 04 Basic with raisins differs from 05 Basic bread with filling?

With raisins, the additive dispenser is automatically triggered, and with the filling, a sound signal sounds and you need to manually put the ingredients.

Svetlana, thank you! So, thanks to the program with the filling, the advantage is still in favor of 2512

Here is my first Borodinsky

Here is my first Borodinsky

Where? : girl_wink: And what is the recipe? I'm also trying to bake the first Borodino bread

Hello everyone! We recently bought KhP 2512. Two types of bread have already been baked. It turned out great! But they bought the oven mainly so that the children could bake buns)), they are my "buns". Today I began to master this direction and I have a lot of questions ..... 1. what recipe should I take for ordinary buns? ... I can only choose something similar from the instructions ... 2. Is it possible that after you get the awesome airy dough from the HP, you can't immediately make buns and bake right away, but you have to stand for 20 minutes, then sculpt buns, and then put them for 30-50 minutes to come up? (this is how it is written in the instructions ... everyone does this ??? I baked 20 buns in the end for 5 hours). Share your experience plz

[Evgesha79]

Evgesha79, I do not always distribute for 20 minutes, but I always put finished products so that they come up for 30-45 minutes

[Evgesha79]

Evgesha79, 20 minutes of proofing after taking out is the rest of the dough. It then becomes more pliable, easier to mold. This step is optional. I can draw up a recipe for buns for 9 kopecks - a GOST recipe of the Soviet period. I bake them this way - I put the dough in the refrigerator overnight (there is milk so that nothing sour during a long proofing period), so in the morning I knead the dough, 2 hours to rise the dough, form buns and another couple of hours to proof, bake no more than 30 minutes (I have not baked for a long time, I forgot a little). Butter dough is heavier, so it takes longer to rise than plain bread dough. The first rise in bread I hold for 1.5 hours, and then already formed for another hour.

Hello! I had such a question. Re-read everything about the Panasonic SD-ZB2512KTS. How is the bucket in this bread maker? Especially who can use a lot for a long time. Are there any scratches? I am considering this bread maker to replace LG. So the original bucket served well for 3 years, and then the coating simply peeled off. I bought it for a replacement and after 3 months again bubbles and scratches. Then I bought another one and after half a year there was another scratch. Moreover, she stopped baking altogether with raisins and nuts. White and French only. Tired of buying buckets every six months (they are more and more expensive) and decided to buy this bread machine. Please share your experience. Thank you in advance!

[Limonchik]

Limonchik, I think that the buckets are all the same at Panasonic. Mine is 2.5 years old - so far no hints of spoilage. They have a very durable non-stick coating.

Thank you, I understood everything. I am mastering ....

Good afternoon everyone! Finally, and I'm ripe for a bread machine) Or rather, I choose a gift for DR. Experienced bakers, tell me! 2512 differs from 2511 in two dispensers, do I understand correctly? everywhere such different or incomplete descriptions. And is it more convenient to use 1 dispenser or not to spare money and take with two at once?

I do without dispensers at all and I feel very good. You can wander around and read about the dispenser owners: who are delighted, who are scolding (some make a not weak rumble when opening). Some stop opening or open when they want to. No, not all, of course. And there are hostesses who have stopped using them.But, if you really want to, then buy with ONE dispenser. The second is a pribluda from which there will be little sense. And spend money on yourself beloved. Or buy electronic kitchen scales. Without them, it's difficult with a bread maker. Good luck, Zhenya!

[Wit]

Wit, thanks for the answer. I have already ordered the scales))) it remains to choose a bread maker, but will you help with links, where to read? otherwise I have already read half the forum, there are a lot of just chatters, it's hard to find)

[Evgeniya]

EvgeniyaThe yeast dispenser is really not a very useful thing. I can completely do without it, although it is in my model.

[Anchic]

Anchic, what model do you have? That is, better than 2511? And when to throw yeast? right away? or get up at night, open and throw?)))) Forgive me, I'm still a layman in a bread maker))) I love the oven in the oven, but there haven't been such units yet)

Zhenya, for several years I've been baking this way
At the bottom of the bucket I crush yeast, if such 🔗

or pour out if dry 🔗

Then I sprinkle sifted flour on top of them, pour liquid (water, whey) with dissolved salt and sugar onto the flour. Last but not least, I add a scoop of sunflower oil.
All! I close the lid, set the program, turn it on and go to sleep. I don’t even postpone it. I turn it on after 23 hours. At 3 o'clock in the morning I wake up from the stupefyingly tasty aroma of freshly baked bread, go to the kitchen, turn off the bread maker, spread the finished bread, cover it with a clean towel and go to fill it up. Surprisingly, I fall asleep easily and sleep until the alarm clock. We will have breakfast with some more warm bread.
Immediately soothe: The liquid will not penetrate the yeast. Flour will not even pass along the wall. If someone is afraid that he has leaked - do not believe it.
And to read ... I tried to look for specifics - it's difficult. Much has been written long ago. Therefore, I only share my experience
Good luck to you!
Py. Sy. Stopudovo 2512 do not take. Buy yourself a thread of delicious food with this money.