Baking in Panasonic SD 255

Eureka!!!!!!!!!! I figured out how to make x \ n Panasonic start working without waiting for the temperature to drop below 40 degrees. C It is necessary to wet a sponge or rag with cold water and apply it to the temperature sensor, it is found. inside the front, see 7 below the top. in a few minutes. can be incl. oven to continue baking. But if you need to complete a full baking cycle, then you need to at least wait a little, otherwise x \ n although included. but a high pace. can affect the quality of the bread, probably, although I don't know, it's already our veterans of c / n affairs let them say ...

It is because of such Kulibins that the accident happened at the Chernobyl nuclear power plant

Better to do as Uncle Sam advised.

It is because of such Kulibins that the accident happened at the Chernobyl nuclear power plant

Better to do as Uncle Sam advised.
Nonsense, technically no risk, it bakes with a high TPP, I don't raise it, but lower it, the sensor is well protected, don't hit it with a hammer and everything will be ok. to.

And I am very interested in why in Ranasonik 255 it is impossible to cook bread with fresh pressed yeast? I somehow made up my mind and made bread from several types of flour on the main program. Dzhzhi just crumbled HP to the bottom. It turned out to be very good bread. And now I put the bread on yogurt, and pre-mixed the yeast with warm milk and I worry if the bread will rise or not ?!
If someone can explain to me, thanks in advance.

And I am very interested in why in Ranasonik 255 it is impossible to cook bread with fresh pressed yeast? I somehow made up my mind and made bread from several types of flour on the main program. Dzhzhi just crumbled HP to the bottom. It turned out to be very good bread. And now I put the bread on yogurt, and pre-mixed the yeast with warm milk and I worry if the bread will rise or not ?!
If someone can explain to me, thanks in advance.

Why not? Can. Half of our forum has already switched to live yeast. Everything works out fine. I like bread on the living much more than on dry! I always make dough from yeast first. I don’t crush it to the bottom.

So in the instruction to Panasonic 255 it is written: "do not use fresh yeast or yeast that needs to be fermented before use."

so here I am about this so who will tell you in detail how to make such bread ?, Anastasia seems to be doing ...

I still cannot understand why Panas equalizes the temperature for so long, an hour or more, because of this, the act cannot be used. or presses. yeast. If he waits for the mixture to warm up or cool down, then why is it always the same quantity. time, because flour may already be normal. tem-ry, why then align, it is not clear ...?

The amount of time is different. I have from 25 minutes to 1 hour 10 minutes. And it depends on the temperature not only of the products, but also of the environment.
Panas guarantees the quality of the final product and varies the time of the dough aging before baking. All the same, Panas has electronic brains inside .. and not just mechanical relays with fixed stages of cooking.

why different? For example, French pastries for 6 hours, we fall asleep with ingredients of any temperature and still it will be cooked for 6 hours without moving it will be for two hours. why is it not clear, if, if I were to fall asleep from the refrigerator, flour, then I could still understand water, and then two hours is still a lot, he has heating elements for warming ...

why different? For example, French pastries for 6 hours, we fall asleep with ingredients of any temperature and still it will be cooked for 6 hours without moving it will be for two hours.why it’s not clear, if, if I poured flour from the refrigerator, I would still be able to understand water, and then two hours is still a lot, it has a heating system ...

Firstly, it does not heat food, but evens out the temperature.
Second, use compressed yeast safely. There is a separate topic on this issue.

I still cannot understand why Panas equalizes the temperature for so long, an hour or more ...

Here on the forum there was a guess that "Temperature equalization" is not an entirely accurate explanation of what is happening ...
The author of the post said that this stage can be reduced to increase the rise time of the test without changing the total program duration.

And my casual experience confirms this.
Recently, it was cool in our apartment for several days ...
These days, on the main program, the stove began to knead the dough 25 minutes after switching on, but as it got warmer at home, the "Temperature equalization" again began to last for 1 hour. That is, "feeling" that it was cold in the apartment, the stove increased the dough rise time by 35 minutes.

Please tell me if I can put double the amount of ingredients in the oven for kneading pizza dough. Oven Panasonic 254, bought a week ago, I am slowly mastering it and I'm afraid to break it.

Calculate by the amount of flour .... I mix pizza usually at the rate of 600 grams of flour - it mixes perfectly.
In general, I kneaded the dough with a maximum of 750g of flour ... I didn't risk it anymore, I was afraid that it would not knead.

Calculate by the amount of flour .... I mix pizza usually at the rate of 600 grams of flour - it mixes perfectly.
In general, I kneaded the dough with a maximum of 750g of flour ... I didn't risk it anymore, I was afraid that it would not knead.

Tell me, is less than 255 possible in recipes for the stove? For example half ???

In Panasonic, the amount of flour is 400,500,600 grams. More I would not lie down, sorry for the stove. Well, less is possible. The instructions contain a recipe with 300 g of flour.

I tried to bake all the recipes according to the instructions. And now I bake quick bread in 2 hours according to my own recipe: 2.5 tsp. yeast, 2 cups incomplete premium flour, 2 cups rye flour, 3 tsp. salt, 1.5 tbsp. l. sugar, 3 tbsp. l. dry cream, 3 tbsp. l. sub. a full glass of oil and water and another 50 ml. (glass and measuring spoon from Panasonic 254). Sometimes I add 1 tbsp. l. kvass concentrate). And sometimes I bake only from premium flour. And I also bake according to the same recipe but add 1 glass of a mixture of buckwheat flour and 4 cereal flakes to 3 glasses of all grade flour. The same quick bread. My family also love bread with poppy seeds and honey. I think I'll bake it for Easter. If interested, I'll write. I also often make dumplings or dough for waoeniks and homemade noodles. I myself can no longer knead. I also have a panasonic multicooker. I think that all working girls must have this assistant in their kitchen. Sincerely.

I tried to bake all the recipes according to the instructions. And now I bake quick bread in 2 hours according to my own recipe:

1958, thanks for the detailed answer. As a beginner in this business, I am interested in everything. So you can bake quick bread according to any recipe? If so, it is very convenient. And today I baked bread for the second time. I took a recipe for French bread with rye flour as a basis, reduced the amount of wheat flour and added some other one (if interested, I will write). The bread is still hot, so haven’t tried it, but it looks very good. I just don't understand why not everything is even, one side is lower. It was like that in rye too. I'm waiting for a recipe for bread with poppy seeds and honey. But, apparently, it should be written in recipes? And today I have already copied recipes. My son-in-law has an anniversary on Sunday, so my daughter asks to bring my rye. We'll have to stove. I'm still in pleasure.

I am a very busy person and I thought that baking was a little pampering. And now no one wants to eat store-bought bread. My daughter is pregnant, I live separately and bake for her. One large loaf is enough for two families. Children with their families are getting together - everyone is waiting for homemade bread and to bake it with them. All my life I put dough on pies and now I bake bread with sausage and mushrooms and various sweets. Such a relief for life. Well, that's me about myself. Now about bread with poppy seeds and honey.Yeast 3 tsp , flour 4 cups in / s, salt 2 tsp, sugar 5 tbsp. l., cream or powdered milk 4 tbsp. l., butter 50 gr and 3 tbsp. l. I melt honey beforehand, floor. cups of raisins, 0.5 cups of poppy seeds. One full glass of water and another 80 ml. Main 4 hours (add roasted nuts when available) Delicious and no problem. We no longer buy anything from the store. I also bought an Alaska liverwort in the subway for 500 rubles. and bake cookies on weekends. I make the dough myself and my husband bakes and watches TV. Sincerely.

Write a recipe for your rye. Thank you.

I am a very busy person and I thought that baking was a little pampering. And now no one wants to eat store-bought bread.

1958! Thanks for the honey and poppy seed bread recipe. One question - do you somehow process the poppy? My experiment yesterday with French rye bread was very successful. The bread was made on whey, replacing part of the wheat flour with different flakes and corn flour. I followed the batch. I added a little flour at the end, because the bun seemed too sticky. Awesome crust turned out. My kids haven't tried KP bread yet, but everyone is looking forward to the weekend. Shall we dare further?

Write a recipe for your rye. Thank you.

1958! I am happy to give a recipe for custard rye, but only in the instruction is a warning that rye can only be baked in Panas 255. So, the recipe: dry yeast -2 tsp, wheat flour - 225 g, rye - 325 g. Salt - 1 1/2 tsp Vegetable oil (I gave olive oil) - 2 tbsp. l. Rye malt - 4 tbsp l. (40 g) - pour boiling water (80 ml), mix well, cool and add to other ingredients. Honey - 2 tbsp. l, ground coriander - 1 tsp. Water - 330 ml. Oven in the Rye Bake program
I ought to put the recipe in the recipes, but I don't know how to do it. ??? Good luck

Thanks for the recipe. I bake it in my 254 panasonic on 4 hours.

Thanks for the recipe. I bake it in my 254 panasonic on 4 hours.

Well, you see how you've already adjusted. The Japanese say that this machine does not bake rye, but we bake everything. I had a son with my family today. We also had a quarter of a loaf of rye and yesterday's multi-grain was, so they liked the rye most of all - dense, fragrant and a good crust.

1958! I have a question about bread with poppy seeds and honey. You indicate everything in glasses, apparently referring to the glass that comes with the car. But they are, in my opinion, different. I have 310 ml, and how much is yours? And I already asked about the poppy. Do anything with it beforehand? Thank you very much if you take the time to reply.

[rit37]

rit37, I certainly don't 1958 ... But maybe you need an answer?
Use a 250 ml glass.

Apparently at 1958 measuring cup = 240 ml. And "under the eyeballs" it turns out 250 ml.

Poppy does not need to be specially processed, add it dry.

And the recipe is added by the moderator.

I have the same thing with the stove. but I have her a month. the first few cakes are good. are now burning. must be turned off for 10-15 minutes.
the bread was as good as it is.
I don't know what to do myself.

I'm already leaning towards the service, somehow I speckled on the rye mode - also some kind of very brown, it was not like that before. I really rarely use this mode

Take it to the service, maybe something really is with the stove. Just don't talk about Easter cakes - it burns out during baking and that's it.

Hello dear forum users! Need your help!
We have such grief: bread on the "French" mode turns out to be low. Stove Panasonic SD-254 about 6 months. At first everything was fine, they baked according to different recipes from the book to the oven, the bread turned out to be wonderful. About a month ago, problems began: the bread began to turn out low (it does not reach 5 centimeters to the edge of the bucket, and earlier it looked slightly in the "French" mode) and denser than usual, but it bakes well and comes out homogeneous inside, the crust has become slightly darker and thicker. The height of the bread is not always the same, it turned out ok a couple of times (yeast and flour did not change). Before that, my wife often baked muffins in the oven. They took such measures: they changed the flour, changed the yeast (PAF), checked the yeast with friends on another stove, turned out to be normal, and they bought this flour. Moved the stove to another room (suddenly there are drafts in the kitchen or hot from the stove), tried to cool the water in the refrigerator, the kneading started after 40 minutes, the bun turns out as expected, the temperature in the room is 21 degrees, the voltage in the network is 235 ± 5 V. I know what to do, I re-read the forum ... I sin on the thermal sensor or glitches in the processor.Do you really have to hand over to the service (still under warranty), and our service in Poltava is "at its best." I also heard something about the service menu of the SD-254 bread machine, can anyone advise what? I would be very grateful for any info.

The same thing happens with me. And also about half a year of using HP 255. Bread was made according to perfectly verified recipes, wet, low, with a dense crumb. What to do?

Zhorik, are you following the kolobok? in the basics of baking on the attached topics, go through, read.

[trihor]

trihor Judging by the description, the service! Although with flour miracles happen. You did not indicate who the flour producer. Some have very unstable games

I had the same situation - I stopped making bread. Determined by elimination that the yeast was bad.

Zhorik, are you following the kolobok? in the basics of baking on the attached topics, go through, read.

I keep track of everything, make it out of different types of flour, measure flour and other ingredients on the scales, some recipes are already on the machine. Yeast has another four months before its expiration date. But the last three loaves, no matter how much flour is baked, are wet, airy and dull. Accordingly, the bread is low. Yesterday I made a French bread about a proven recipe - the roof fell, it itself is dull, tasteless.

I have one thought - when I experimented with sourdough bread - I covered the HP with a towel during work (((Could I have fumbled my HP like that?

Is the yeast stored properly?

Is the yeast stored properly?

Yeast in the refrigerator (dry, saf-moment)

Try to change the yeast mk Saf often come across fake, for fidelity and better fresh flour from a famous manufacturer!

Or maybe you have a stove in a draft, although it seems like Panasy do not suffer from this.

The saf-moment let me down too - two loaves in a row (the first in the oven, the second in the HP) turned out to be low and dense. I threw out that saf (there were also inscriptions on it diagonally all over the pack). Now I'm not lazy to run to the market for live yeast, try it.

I, too, switched to fresh yeast for a long time and I do not regret it. Bread always

Yes, you need to check the yeast, I also refused Safa because of fakes. But I had similar problems a couple of weeks ago from agony. The manufacturer is the same as always, but decided to try flour with a different name at the same price as before. It was a nightmare, I didn't know what to think. The bread did not rise well or rose and the roof fell to a flat level, the crumb also worsened. When that unfortunate package ended and I opened another, all the problems magically disappeared.

So I have a SAF from ONE sachet. It is not so small, it took me six months to finish it. I did not start another. The bread used to come out perfect. In short, or the yeast has deteriorated and you need to buy new ones. Or HP for repair (And the flour is excellent, fresh and always different. And the result is one ((((((((((((

I, too, switched to fresh yeast for a long time and I do not regret it. Bread always

What proportions of fresh yeast should be taken in relation to dry fast-acting yeast?
I have never seen live yeast on the market (((

The ratio is 1 tsp dry yeast = 6 gr. fresh.

And do live ones work in HP as well as FAST dry ones?

The ratio is 1 tsp dry yeast = 6 gr. fresh.

I have a little different, 1h. l. dry = 4.5 fresh.

And do live ones work in HP as well as FAST dry ones?

Better.

[Zhorik]

And my instructions say so, 1: 6 ...
Zhorik, but look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=697.0

What proportions of fresh yeast should be taken in relation to dry fast-acting yeast?
I have never seen live yeast on the market (((

1. Who in our "space" spoke? 2 grams of yeast per 100 grams of flour for white bread.
2. This is in our market, and in your supermarkets, on refrigerators - look at the forum, many said where they buy.
3.Yeast could die in six months ...

I tried other yeast - the result is the same (I will take it to the service, let them make diagnostics and I will demand an exchange from the dealer (

We were happy with the purchase of a bread machine. But the first bread turned out to be low (the top sagged). It's the same with the dough - it doesn't go up and that's it. Tried all the tips - variations with water and flour, yeast - nothing helped.

We decided to follow the whole process, literally "sitting on the stove." And here's what it turned out - when the process of raising the dough is going on - it rises remarkably (right above the bucket), BUT !!! 20 minutes before the end of the lifting time, the bread maker suddenly begins to rotate the paddle as if it were kneading, but very slow such turns. This lasts literally a minute, but this is enough for the dough to fall to the bottom again.
The remaining 20 minutes, of course, is not enough to rise again.

There is not a word in the instructions about this mode.
Can someone tell me - is this some kind of defect with us or it should be so?
If there is a defect - what to do?

Stove - Panasonic 255.