Bread Maker Panasonic SD-ZB2512KTS

I go to the kitchen, turn off the bread maker

definitely not my option))))
Thank you, I'll go look at the forum again.
And, by the way, I understand correctly, what are you dissolving so as not to scratch the walls?

[Admin]

And, by the way, I understand correctly, what are you dissolving so as not to scratch the walls?

No, it's just more convenient for me.
In the first year, I also sat near the bread machine, watched the bun, added raisins or sausage, tried different recipes. I even cooked jam. And now we just need some bread. In the supermarket I felt embarrassed, unable to show my aunt where the bread department was. Well, I don't go there! But where is the flour or yeast - you are always welcome.)))

definitely not my option

I totally agree! You should watch the process, read the advice of experienced ones. Especially Tanya's advice-Admin... And in a year or so you will decide on the "option".
You should read this page without options !!!
To the attention of beginners and not only!

Anchic, what model do you have?

I have 2502 (you can see the technique in the profile). I don't know how 2511 and 2512 differ - I was not interested. But I do it the same way as Vit - yeast to the bottom, under flour. At first, for the first year, I baked with live yeast, you cannot put them in a dispenser. And when I began to use dry ones, somehow the habit was already formed

Thanks for the clarification) I'll watch.



Became the proud owner of a bread machine! Thank you all for your help in choosing. very happy!

[Jennie]

Tell me ... The maximum weight is 1250 grams or 1000? there is different information in online stores.

Jenniewhat is the maximum weight of bread? 1250 or 1000? There is different information in online stores ...

Good day to all

We bought 2512 from Germany and found some points that we would like to share. I must say right away that the instruction is in English, German, etc. languages, but there is no Russian.
As you can see, the rye bran recipe is very different in terms of water volume. In 257 - 430 ml, in 2512 (in the Russian version of the instruction downloaded from the net) - 300 ml. In our English instructions there is no given recipe at all, there is a program (08), but there are no recipes for it!

So, at first they tried to make it with 300ml, the bread did not rise at all and turned out to be very dense (yeast through a dispenser). They immediately made a second one and poured 390 ml (yeast under flour), there was no kolobok, it was clear that there was a little more water than needed, but the bread rose, the roof turned out to be flat
So in the Russian version at 2512 there is a gross error for this recipe.




That can be useful to someone. Here you can see that there are more programs for Germany (there are 33 of them). There is no low yeast program, but as you can see, you can use a special 15 program.

Later I will expose scans of recipes, there are more of them than in the Russian version.

[meatball]

meatball, I would be glad to Sakan recipes. Already once they gave on the forum a recipe for French bread from a recipe for a bread machine from another country, which is not published in our country, so this is my favorite recipe for French bread. (y) I'm looking forward to it.
And about the error in the amount of water in the recipe for bread with bran has already been written for a long time on the forum. It's great that you remind me of this again.

sorry for the late reply

[meatball]

meatball, very bad photo of recipes. I can not see anything.

[meatball]

meatball, very bad photo of recipes. I can not see anything.

The photos are very good, but when I insert them into my gallery and then into the message, the quality is lost ... for some reason
It just doesn't work out of the Radical ... I'm doing something wrong, I'm afraid I'm breaking the rules)))

[meatball]

meatball, How to insert from a radical

[sazalexter]

sazalexter

Thank you, I tried to do everything like this, as described there, but it still did not work, he swears that external links cannot
Here I edited the previous ones and somehow it worked out.

On the forum somewhere it is advised that the first line is necessary, somewhere the 3rd ...

[meatball]

meatball, you, apparently, still have not enough messages (you need to type 50) to insert external links.

[meatball]

meatball, very bad photo of recipes. I can not see anything.

Already seen. It is better to copy them to your computer and then open them.

[copy to computer]

Already seen. Better than them copy to computer and then open it.

But this cannot be done!
Read carefully the red lines - ONLY YOUR photos are uploaded to the gallery, taken by you personally, by your fotik

Is it really so difficult to follow the RULES of the forum Or to commit violations and wait for the administrator's comments, or even worse?

[Tatyana]

Tatyana, I understand that meatball offers to copy from the forum to your machine.

meatball, but the fact is that the quality of the photo decreases when it is uploaded to the gallery (the size of the photo decreases). Therefore, after downloading from there the photo will not become clearer.

offers to copy from the forum to your machine.

There are two options:
- just copy the photo and transfer it to the computer and the photo will work just in the Word
- right-click and select the function "save as" or "save", and the photo will go to the computer, and you can work with it, including inserting it somewhere on the sites

Moreover, the quality of the photo will remain in full growth - the original, and the quality will be excellent

[degteva]

There are two options:
- just copy the photo and transfer it to the computer and the photo will work just in the Word

I tried it - the photo is really readable. Thank you.

degteva, try to do as Tatyana wrote - copy and paste into a file in a Word.

[Tatyana]

Tatyana, I understand that meatball offers to copy from the forum to your machine.

meatball, but the fact is that the quality of the photo decreases when it is uploaded to the gallery (the size of the photo decreases). Therefore, after downloading from there the photo will not become clearer.

Anchic Yes that's right.
I posted the last photos through Radical. And if you save them to your computer, then the quality will be very good (readable)

And why go to Word, if you can right-click, then select "save image as" and that's it. The photo will be saved as a simple jpg file

We made Rustic Sourdough bread with yoghurt sourdough and rye flour (by the way, you still need to put up a page with this sourdough). It turned out not tall, but tasty. The bread maker is first put into the sourdough mode for 24 hours, and then the mode for 5 hours.

[12]

Good day!

My HP 2500 worked out and I bought a Panasonic SD 2512 ... performed for Europe (I live in it).
I haven't baked sourdough bread yet, but I'm VERY happy.
The mode for preparing the starter is the 24th proofing mode, approximately 25-30 * C. So I made dough and fermented proteins for meringue

Used in 2500 service mode for proofing.

How long did she work?

Svetlana, My HP worked for 3.5 years in very humid sea air... For my sister, she worked even less, for friends about the same. They all had the same stoves.

For some time I have been the owner of this HP. She's my first. I took Panasonic, because it is considered the best HP.
The bread turned out right away)) It turns out great, even when I forgot to put the butter))
The dough is kneading normally.
BUT there are a few things that bother me:
For some reason, with a delayed start (I pour yeast into the despenser), the bread becomes sour.
The pastries (tried some muffins) are just awful.
It turns out heavy, rough bricks (proven recipes)
In general, it will go for bread, disappointed with baking

For some reason, when the start is delayed (I put the yeast in the despenser), the bread becomes sour.

It seems that the yeast is simply peroxidizing, breathing for a long time in the dispenser. Try, specifically for delayed start, pour yeast to the bottom of the bucket under the flour.

It seems that the yeast is simply peroxidizing, breathing for a long time in the dispenser. Try, specifically for a delayed start, pour yeast into the bottom of the bucket for flour.

Thank you, I'll try ... I've already thought about it ... despite the fact that the start is not postponed by much, well for 2-3 hours ... on a French bun it is done for 6 hours, and I made a bookmark at 22-24 hours

Hello everybody! The endocrinologist forbade her husband to eat store-bought bread, today they became the owners of model 2512. I hope they are happy) We baked ordinary bread according to the main program. We got a very, I would say even too much, airy and fluffy loaf, even difficult to cut) Apparently this is a feature of flour, next time I'll put a little more. I will study, experiment. I'm going to study recipes with whole grain flour, spelled, bran.)

Happy New Year everyone !!
Something my HP began to knead the dough badly. The flour is the same, the yeast is the same ... on different recipes on the edges of the mix.
This was not the case before. The very thick crust of bread is also embarrassing (there is no adjustment of the degree of roasting, for example, on French pastries) ... What could be the reason?

Good day to all !
Tell me pliz, is it possible to bake sourdough bread in the Panasonik 2512 oven and change the program mode?
I myself have been baking bread on Tefal Dual Home Backer for more than 5 years, but there are only programs, and kneading dough. For a family that only eats yeast bread, the oven is enough, but I eat only yeast-free bread. And it’s just dreary to jump from kneading to spreading and baking.
I rush between BORK 500 and probably Panasonik. Who bakes yeast-free bread on Panasonik, share your experience.

[Evgeniya]

Evgeniya, in no Panasonic model can you change the program mode, only what is specified by the manufacturer. You can bake with sourdough, but this is dancing with a tambourine. Calling sourdough bread yeast-free is, to put it mildly, not correct. This bread also contains yeast. If they were not in the sourdough, the bread would be a flat cake.

Anchic, thank you very much for the explanation, it means panasonik is not my oven, it just takes a lot of time to spread and raise sourdough bread, the time set in the programs is not enough. and I dance with a tambourine with my own. I'm tired of dancing. I will look for other types of ovens where it is possible to change the time in the programs.

[Evgeniya]

About sourdough baking in HP 2512, from personal correspondence

Hi Natasha. Yes, I have 2512 Europeans. I'm mega super happy, but haven't tried anything else. I bake with sourdough. I still have to grow the dry Sekova sourdough myself just from the flour of water until I have time, the Sekova sourdough is only more convenient. I'm still baking self-leavening dough from viki on an old dough. The only more convenient 2512 is the modes and the starter mode, it keeps heating at 27-28 degrees up to 24 hours, conveniently where it kneads there and distributes, then finished everything and put the desired program ...

EvgeniyaIf your Panasonic oven has a starter mode that lasts 24 hours, then it can be useful for sourdough bread. But it's all up to you, from program to program

The stoves for the CIS and for Europe have different modes, so I'm not sure that the stove for the CIS has a 24-hour mode.

Good day to all !
Tell me pliz, is it possible to bake sourdough bread in the Panasonik 2512 oven and change the program mode?
Who bakes yeast-free bread on Panasonik, share your experience.

Well, I bake with grape sourdough. In the evening I put the dough. In the morning incl. batch on program 23. When the bread fits, but it always fits differently, incl. Baking program at 1.30. In my opinion, no dancing with tambourines.

Well, I bake with grape sourdough. In the evening I put the dough. In the morning incl. batch on program 23. When the bread fits, but it always fits differently, incl. Baking program at 1.30. In my opinion, no dancing with tambourines.

Is it possible in Panasonic to do this: put all the ingredients, including the leaven, turn on the kneading mode, then a certain time of proofing and then the baking program? It seems the same as you wrote, but I do not put a dough.And you can change the mixing time if you need it?
thanks in advance for the clarification.

Evgeniya, there is no automatic program for sourdough bread. I tried to take the longest program, but it does a warm-up just at the moment when it is not needed at all. Therefore, as I stated above, the best option.
Of course, during kneading, you can simply turn off the program if necessary. Some people like mixing on "Pizza", but it is 45min. and this disgusting dispenser clicks there. Mixing on "Pelmeni" is perfect for me.
If I put on bread at 7 am, then at 11-12 I turn on baking. It's winter. Comes faster in summer.

[Nikusya]

I tried to take the longest program, but it does a warm-up just at the moment when it is not needed at all.

Nikusya, or maybe turn on the program in an abnormal form and then there will be no shake-up, the shaft according to the program will scroll to itself under the form. You can pull out the paddle and the paddle spins slightly in the middle. I have never tried it, others have written.

Is it possible in Panasonic to do this: put all the ingredients, including the leaven, turn on the kneading mode, then a certain time of proofing and then the baking program?

Alas - NO That is, it is impossible to program in Panasonic.
But manually, you can make the batch as needed (by starting and stopping manually / forcibly), and proofing, and then turn on the baking by setting the desired time.

Alas - NO That is, it is impossible to program in Panasonic.
But you can manually knead and make the required time (starting and stopping manually / forcibly), and proofing, and then turn on the baking, setting the desired time.

I do the same in my tefalk, I thought the programming function is possible like Bork's, I wanted to program and does not suffer.
Thanks for explaining.

I heard from Bork, too, not everything is going smoothly with programming, you can't turn off the flashing.

[Evgeniya]

EvgeniyaYou would ask BEFORE buying.

It seems like "Delongy" (I don't remember the model) is programmable. But how much - it also needs to be clarified first.

[Evgeniya]

EvgeniyaYou would ask BEFORE buying.

It seems like "Delongy" (I don't remember the model) is programmable. But how much - it also needs to be clarified first.

Thalia, I just haven't bought a second bread maker yet, I'm looking for a model that can be programmed specifically for my sourdough bread baking needs. That would not jump and not suffer. I laid everything down, pressed the buttons and went. I'm so used to multi-pressure cookers, I have 3 of them and they all work like Karla's dads. I laid the groceries, pressed the buttons, and went to do other things. So I torment all the questions on this.

There are several programmable stoves for today.

Personally, I have a programmable brand, there is a branch dedicated to this stove.
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=555.0
The stove is very flexible in settings. Both fermentation temperatures and fermentation times are adjustable.
In terms of programming, it is very, very flexible.
Of the minuses, it can be called the fact that it is more flimsy in comparison with the Panasik in terms of assembly and the baking is weaker, at least in my copy. At Panasonic, I liked the crust on the French mode more.
In my opinion today it is the most flexible and inexpensive programmable one.

In general, each programmable stove has its own characteristics.
This feature of temperature regulation is found only in brands and expensive
Sana Smart Bread
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=412552.0
but the dear also has its drawbacks. Look in the topic, ask around

Further, they are heard with a large margin from all the others supposedly programmed in one mode, and they can be viewed
in the search topics "programmable bread maker"
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=6173.120

Kenwood BM450 or Bork 800
expensive, sophisticated, with excellent baking quality. At least this is what the Kenwood BM450 is famous for, there is convection during baking and something else there. You should study the features in the topics on these stoves.
But..Of the shortcomings, even the owners did not even have the build quality of the bucket assembly compared to Panasonic, and the impossibility of flexible temperature adjustment.

Zojirushi from the same series. Temperatures are not flexible. But the Japanese quality and its own programming features.
Old Delonghi 125s stands alone
This bread maker allows you to change the program settings while cooking. Of the shortcomings, it does not allow you to change the temperature, as in the above, and the baking is also slightly weaker than in Panasonic.

Added Sunday 26 Feb 2017 00:09

I will add. When making sourdough bread, a low fermentation temperature is important. The bread maker must have a starter mode or allow the temperature to be changed from 20 degrees.
That is why I left my choice to the brand. Borks with kenwoods and many others are good for everyone, but less flexible in this particular issue.

I will add. When making sourdough bread, a low fermentation temperature is important. The bread maker must have a starter mode or allow the temperature to be changed from 20 degrees.
That is why I left my choice to the brand. Borks with kenwoods and many others are good for everyone, but less flexible in this particular issue.

AAAA, fffuntic, you are my savior, I have been reading the forum for three weeks, my head is no longer just swollen, but swollen, and you put everything on the shelves so quickly, valuable information. I now imagine what to look for.

[one]

Yes, there are a few stumbling blocks for programmable bread makers

1. The assembly they all have below Panasonic and in my opinion, except for Zovirusha, everyone else is so-so. What is more expensive and more beautiful, what is cheaper.
And therefore, see the friendliness of the service. Otherwise, you will look for a bucket for a year and pay for it as if it were half a bread machine.
2. Amount of bread. The largest with two stirrers dignity and zovirus.
3. This is the choice of temperatures at each stage. This is the brand, sana
Sana very first made her lick her coolest features. But then I calmed down. It doesn't bake too much and is huge.
3. the ability to remove the batch at certain stages. For example, you kneaded the dough and decided to combine all the other stages, and then bake. And there, at each stage, kneading, that is, the movements of the scapula are not removed, which means you will not make a ciabatta on the machine, the machine will knead it like a loaf and you will not like it.
The old versions of programmable boards were exactly famous for this, and such a drawback was usually found in cheap machines with the visibility of one programmable program.
4. Baking quality. This is a very sore point for many programmable stoves. Light crusts.
Kenwood is the last one to steer here the coolest, his crusts are no worse than Panasonic according to reviews.

But if the strong crunch of a French roll is not fundamental, then take a closer look at the brand.

The mixing quality of modern machines is at its best for everyone. It is pleasant to observe the magical movements of the scapula in some, but this does not affect the practical taste of bread.

Now there are polaris and other new programmable ones. But some unfinished ones. The owners write that they do not fulfill the manufacturer's stated promises. And so the promises of beginners are very attractive.

For sourdough bread, the choice is very limited.

I looked at the cheapest polaris with binatons in the field of bread makers with a programmable mode with good temperature control.

These are all large churns with two mixers with the possibility of one programmable mode in a wide range.
the binaton for leavened bread is ugly limited in scope. Even considering for sourdough bread is useless.

Polaris is much more interesting, with the ability to adjust from 15 !!! degrees, though after 5 degrees by one, the so-called home mode. The brand can be programmed 4 - which is more convenient.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=334291.0
programmable cool mode. The choice of fermentation time is doubled compared to my brandy, the rest time between the initial and main batch is 10 minutes longer.
True, baking in Brandyukh can be done on 160° - this is better, but in polaris on 150 degrees.
There is a dispenser in the polaris, not in the brand. Not very important, but still the dispenser is an unnecessary convenience.
Their crusts are worse than Panasika, as I understood, it is necessary to put closures in both on the window in the lid.

Automatic programs in both are almost the same I do not like in comparison with Panasik. Cycles in both on auto programs are shorter for them than in panasik, that is, the result on these auto programs should be expected often less tasty than on a panasik machine.
to make delicious bread it is better to use programming in both - IMHO, personal conclusion.

In the Bork X800, the choice of temperatures starts from 27 degrees. I did not see the rest time between the main batches. Rest time is important if the flour is gluten-free slowly swelling. That is, it is not very suitable for sourdough bread because of the temperatures, and this approach is not very good for ordinary baking.
Kenwood 450 has no rest between batches, no choice of temperatures. There is a mode "homemade dough", it’s something strange, unregulated. Therefore, it is not convenient for leavened bread.

Features declared by the manufacturer. Sana Smart Bread has the very best. But we swear at her and she is big. But there are adjustments for all tastes.

As a result, we have.
Big Sana is the most expensive and the most sophisticated, but the most suitable.

The brand and large polaris are quite at the level of capabilities, if there are high-quality specimens.

Bork X800 with big reservations, there will be dances with tambourines and restrictions on the types of sourdoughs.
The large Zovirus has a low-temperature starter mode, and the programming itself is also high-temperature, from 27 degrees. Therefore, zovirushi for sourdough bread is also suitable with great reservations.

It seems like a new player has not appeared on the market of programmable ovens yet. I hope I didn't miss it

[Nikusya]

Nikusya, or maybe turn on the program in an abnormal form and then there will be no shake-up, the shaft according to the program will scroll to itself under the form. You can pull out the paddle and the paddle spins slightly in the middle. I have never tried it, others have written.

We went through this since 254, but did not like the bread, he was indignant and sagged.But I am completely satisfied with the current state of affairs, especially since I, in principle, like to control everything myself, not relying on machines. I really dream of buying a washing machine where you can set the time and temperature yourself, like in a cartoon. If there are such HP (but not at the price of Porsche), I will probably buy it too.
And so ... Well, lately, I generally like to bake bread in the oven, with cutters, with steam there and with all the things.

but I only eat yeastless bread

And this is a delusion, in sourdough bread the same yeast, it may not bother and bake bread in one HP

[Evgeniya]

Evgeniya, and you don’t use yeast in principle? I just baked sourdough french bread in Panasonic on the mode, with the addition of 1 g of dry yeast. I used this recipe to bake bread
French sourdough bread in a bread maker (Zest)

A small addition of yeast brings the process into the standard program.

Evgenia, don't you use yeast in principle? I just baked sourdough french bread in Panasonic on the mode, with the addition of 1 g of dry yeast. I used this recipe to bake bread
French sourdough bread in a bread maker (Zest)

A small addition of yeast brings the process into the standard program.

I do not use at all, only rye sourdough, water or vegetable broth, potato broth, salt, flour, honey, and olive oil. When I want to put all sorts of seeds, nuts, bran, rolled oats.

Added on Monday 27 Feb 2017 5:09 PM

And this is a delusion, in sourdough bread the same yeast, it may not bother and bake bread in one HP

You are not entirely correct. There is yeast in the sourdough, but not exactly the same as the bakery. For medical reasons, I can't eat baked goods with baker's yeast all the time, you can use sourdough. If the yeast there was the same, as you think, then the sourdough bread would rise as quickly as on the bakery.

You are not entirely correct. There is yeast in the sourdough, but not exactly the same as the bakery. For medical reasons, I can't eat baked goods with baker's yeast all the time, you can use sourdough. If the yeast were the same there, as you think, then the sourdough bread would rise as quickly as on the bakery.

Baker's yeast is very common in nature. Everywhere. As a leader in the yeast world. The most surviving. Therefore, they were taken as a standard and put into production.
But in the ordinary yeast world, like in a big city, there are all kinds of yeast nationalities. Among yours, there will certainly be bakeries in the leaven, but not in most

The sourdough is delicious because in the process of its cultivation there are a lot of bacteria in parallel, which saturate it with useful and tasty products of their vital activity. And industrial yeast contains only yeast. They are raised like lords in ideal conditions, so that they sit alone in the package.

You write about medical indications. But you don't quite see the reason why you can't.
It's not about yeast, but about the fact that you probably need a certain set of useful acids in bread, which you add with sourdough.
In light of this, if you allowed a little industrial yeast along with the sourdough in the bread maker for the stability of the result, then perhaps you would be very surprised that this would not affect your well-being.

Yeast as such works the same way. If you had yeast intolerance, then, in principle, bread would be contraindicated with sourdoughs.

Posted Monday 27 Feb 2017 05:33 PM

Sourdough bread rises more slowly, not because there is no baker's yeast, but because there is a lot of small yeast. Baker's yeast is everywhere. They are strong, they manage to crawl everywhere, but they have a lot of competitors in their leaven.
They not only lift bread, but also fight among themselves, kill each other along the way, and only throw the rest of their strength into lifting the bread.
At the beginning of the process, there is only yeast, but by the end not all survive

But .. while they are fighting, killing each other and slowly picking up the bread, the bacteria do their tasty business for a long, long time and you get delicious bread. Healthy bread with various useful substances.

It's all about bacteria. These essential creatures work very slowly, need hours, and are not friends with all yeast communities.
Different starters, different bacteria and different tastes.

That is why we need low-temperature fermentation. Not for yeast. No. These of all kinds love temperatures under 30 degrees
The bacteria in the starter cultures require low temperatures. Otherwise, the bread will rise, but it will not be tasty. Because yeast will raise it, but dead bacteria will not saturate it with useful and tasty substances.
Something like that.

Hello everyone!
Did anyone make rye bread on our model with the addition of dried apricots, raisins, etc.? on what program is it done?

why is your model so special
ask then already and here, there are more people there
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

[Waist]

Waist, you can ask you a couple more questions about Panasonic 2512
1. In this model, too, all programs have a preliminary standing unmixed ingredients loaded into the bucket?
2. At what point does the yeast dispenser work in different modes? Always about 3 minutes from the start of mixing, or happens later - about 30 minutes after the start of mixing, for example?

by Panasonic 2512
1. In this model, too, on all programs, is there a preliminary standing of unmixed ingredients loaded into a bucket?

Yes, the alignment is the same as in other Panasonic models.

2. At what point does the yeast dispenser work in different modes? Always about 3 minutes from the start of mixing, or happens later - about 30 minutes after the start of mixing, for example?

I have not tried all modes. On basic, basic fast, gluten-free, special / single grain - the yeast dispenser works after 2-3 minutes of initial mixing. At this moment, there is a pause within a minute, then kneading, etc.

[Waist]

Waist, thanks, but are these temperatures typical only for the gluten-free regime, or is it about the same on others? how do you feel?

Further kneading at + 37 *. Fixed maximum 37.9 *.
Proofing for the first 10 minutes on average + 39 *, to the end on average + 36 *.