Baking in Panasonic SD 255

Actually, it's a boning of dough. a technologically necessary element. Most likely, you still have problems with the dough itself (proportions or ingredients). What mode are you using?

20 minutes before the end of the lifting time, the bread maker suddenly begins to rotate the paddle as for kneading, but very slow such turns. This takes just 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.

On what program and in what mode did you bake?

On the "main" program, with a temperature equalization duration of 1 hour at the beginning of the program, the first workout is 1h50min before the end of the program, the second is the last workout 1h30 before the end of the program. That is, the dough still has to rise 1h30min - 50min = 40 minutes.

Actually, it's a boning of dough

So I also heard something about this that the dough should rise 2 times like. But why not in the middle of the ascent cycle, but 20 minutes before the end - clearly not enough.

Regime - we mainly use dietary (dietary with raisins) and dough.
The dough is right now closed up - again in 20 minutes it collapsed and is already on the table, because well, it did not rise at all the second time.

Are you baking on a dietary one ??
With this mode, I had problems with a collapsed roof, but I came to the conclusion that I was adding too much yeast to the dough, in this mode they probably need less. And even when using fresh yeast on a dietary regime, my dough quickly fermented, and then the roof sagged.

For myself, I made the following conclusions: I hardly use this mode, I bake more on "basic" even from whole flour.

When using this mode (for coarse flour from the "Indian spice" store) you need to add less yeast than indicated in the recipe, and in this case I do not use live yeast, but only dry yeast.

I bake more on "basic" even from whole flour.

Thanks for the information. We're newbies, strictly according to the instructions.
We bake bread only from whole grain flour, so the mode is the same. Yeast - only dry, it is specially written for bread makers.
Next time, let's try the main mode.

But still it is not clear - does it mean that Panasonic's program is wrong or something, since 20 minutes for the second rise of the dough is allocated in the dough mode?

The "Diet" mode is designed for whole grain or coarse flour, but not the highest grade!

But still it is not clear - does it mean that Panasonic's program is wrong or something, since 20 minutes for the second rise of the dough is allocated in the dough mode?

I'm not sure it's a mistake .. although it might have been too clever. While I had another batch of flour - the roof did not sag, there must be some subtleties ... our whole flour is not the same as in the west. Maybe this is the case?

"Diet" mode is designed for whole grain or coarse flour, but not premium

Duck here like the highest grade was not mentioned by anyone. I wrote that we only bake from whole grain (the brand is white water) and, accordingly, in the dietary mode. Sometimes we add rolled oats, necessarily pumpkin seeds, pine nuts, seeds, etc. Maybe they somehow influence?

But I'm trying to figure it out more with the regime - did anyone have a dough in 20 minutes? I think this is simply impossible. And in the "dough" mode - it is this time that is released for the second rise.

Try also to make diet bread according to the basic recipe (that is, without any additives - flour, yeast, water, salt, sugar, butter) and see how the loaf turns out in this case.

But I'm trying to figure it out more with the regime - did anyone have a dough in 20 minutes? I think this is simply impossible. And in the "dough" mode - this time is released for the second rise.

the short time for the second rise in the "dough" mode is justified. You get the dough, take it out of the bucket, cut it up into croissant buns, proof it and bake it.

MIKHA, the modes in Panas are designed to work in automatic mode in accordance with the instructions. The dietary regimen makes sense to apply for "Bread from several types of flour", although the instructions recommend the main one. It rises better, the flakes are steamed. In the "dough" mode I made "Simple" and "Belyashi". In both cases, the dough rose perfectly, immediately rolled it into pies, put it on for proofing for half an hour and in the oven. The volume of the dough is small (the portion of flour is small), it is only enough for one pie on a small baking sheet, maybe you expect more?

We often bake from whole grain flour, according to a recipe from the forum, from a mixture of premium wheat and whole grain, and rye mixture, whole and premium. It is on the dietary regime, for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9638.0
or here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=85&topic=22.0
There were never any problems!

Since the purchase of HP, only she makes yeast and dumplings dough. There are no complaints. When I make dough like "imperial buns" or "Kaiser" - the bucket rises to the top

Hello. I ask for help from knowledgeable people. (panas. sd-255) The problem is this, it looks like the dough does not mix, it turns out some kind of half-baked semi-suitable bread with a crooked crust on top. I am trying to bake regular bread in the normal four hour mode, using a spatula to make rye bread as the wheat flour spatula was successfully given away along with the baked bread. ... I would completely sin on the shoulder, if not for one BUT. When I just bought a bread maker, I, out of ignorance, put this very spatula for rye bread and the bread turned out to be normal. But now nothing comes out. The oven practically did not work, a maximum of 4-5 successful pastries (with a normal shovel) and 5 pieces thrown away with a rye shovel. Could this be due to the scapula ?? Thank you.

[Diamante]

Diamante It's not about the scapula, but rather the flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0
Weighed flour with scales? Have you changed the yeast?

Sokolnicheskaya bakery flour. Unfortunately there are no scales. I measure everything with measuring glasses. I bought a glass in which you can measure both cereals and liquids. The fact is that if you didn't fill up something or didn't fill it up, then there shouldn't be such extremes as mine. For the first time, to be honest, I baked bread after washing the purchase and poured it all over the eye, even without a measured glass, just flour from a pack and water from a tea mug, and everything worked out. And now ... It seems to me that she just does not knead normally, today she will knead, open the lid and watch the whole process.

[Diamante]

DiamanteIt is better to measure flour with scales, and liquid with a glass from HP.
There will be no such problems. Sifted and not sifted flour in grams and mugs differs greatly in quantity In Panasonic it is difficult to spoil bread, especially wheat You will succeed!

The scapula is not the problem, it has nothing to do with it.
For reference: I pour 220 ml of milk + an egg, which is also liquid, into three measuring cups of sifted wheat flour. Well, and 1.5 tbsp. l. vegetable oil.
Panasonic 254-255 has a measuring cup larger than -310 ml. It is necessary to take two full glasses without a slide for the same amount of liquid and pour more to the 100 ml mark. Tested in my daughter's bread maker, she has a Panasonic 254.

I read the forum and still don't understand. Instructions do not need to be believed ?? According to the instructions, 2 teaspoons of yeast per pound, the saf bag says that a pack of yeast per kilo of flour. I have a measuring spoon from Panasonic, so there are probably 8 such spoons in a bag with yeast. The first time I baked, so I poured in two ordinary teaspoons, I remember exactly. There is a lot of information on the forum, unfortunately I cannot reread everything, maybe there is a link where you can clearly read in what sequence what to pour and how much. I just need the most ordinary bread. Thank you.

come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3437.0
all recipes are collected here

if you are lazy to browse (there are sooooo many), try to go to these two
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=564.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3437.0

good bread

[Diamante]

Diamante First, bake bread according to the first recipe from the instructions to the HP.
Dry fast yeast, quantity per mode B-Basic (basic) R-Rapid (accelerated)

[Diamante]

Diamante First, bake bread according to the first recipe from the instructions to the HP.
Dry fast yeast, quantity per mode B-Basic (basic) R-Rapid (accelerated)

Yes, that's what I do, only I do not sift the flour and measure it not by weights, but in specials. it is large in a glass, I measure it out at a time.

you just need to monitor the batch - you measure the products by eye, that's what bloopers happen

you just need to monitor the batch - you measure the products by eye, that's what bloopers happen

So, not by eye, I use a measuring glass, but for yeast, salt, sugar, a measuring spoon that came with the stove. I'll be home soon, I'll try again, but I'm not sure what will happen. I'll buy yeast on the way, although those have not yet expired. Can I buy another flour?

i use a measuring cup ...

But his own, not regular. Your task is to select the required amount of liquid for this glass in order to ensure the correct flour-liquid ratio.
You have already been advised to monitor the batch. After about 10 minutes a bun should form. If the dough is thin - add flour, dry - water.
More- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7271.0

Sorry, I've probably tortured everyone already. In the glass I measure flour and water, there are necessary divisions for water, flour, for rice, etc. So I use it. There is a staff, very small. Now I'll go try them. Then I read that 190 grams of flour fits into it. I will fill it several times. Thanks everyone for the answers.

we sweep aside the blade option without the slightest doubt, reflection, hesitation. I gave the main shoulder blade along with the bread a month ago. All the last breads in the photo are on a comb-blade. The bread turns out fine. And Baba Rum from Celestina even said thanks for this scapula when kneading
Check first of all those stumbling blocks that you were warned about above.

Stunned! Now I took a regular glass, poured it up to 260 ml. = 150 g., Measured it three times and poured 3 * 150 = 450 into my measuring cup, and in my glass, if you believe the divisions with the inscription "flour", it turned out only 300 g. Then I checked the water, the water matches. It turns out that I put almost 2 times more flour than necessary, and poured the same amount of water. Well, I never thought that you could mess with such a primitive product like a glass !!! Now I have already set to bake the bread, let's see what happens. Thank you all for your participation.

in order to correctly measure the flour with a measuring glass, the glass must be shaken a couple of times so that the flour settles a little - I personally checked this on measuring glasses and scales

Thank you all, everything worked out. Due to a non-standard measuring cup, I poured flour much more than necessary.

I duplicate the question from the topic about non-receiving bread, just in case:

Dear bakers! Advice required!
I've been baking bread since February. I experiment with dry yeast, fresh yeast (dough), and with sourdough. There are many proven recipes, more or less successful. Everything was fine. And suddenly! Good, baked bread on the 3rd day began to deteriorate: the crumb becomes damp, sticky and a disgusting smell appears. For the second time, I baked it according to different recipes, French with rye flour and a version of the main one. On a dough of fresh yeast. Between them - on leaven, everything was in order, did not deteriorate. Flour "Makfa" (1 and 2 times - from different stores). I have used it more than once before. I always keep the bread wrapped in a towel, after cooling - in a loosely closed bag, air it out. I don’t understand what nonsense?
Stove - Panasonic 255. I bake both spring and all summer, every week or more ...What kind of weather did not happen during the reporting period.

NatalyaB
I had something similar twice, though there was only a smell of, let's say, mold, somewhere on the third day. Baked with fresh yeast. Stored in the refrigerator. My opinion is from fresh yeast. While the summer is hot, I switched temporarily to dry yeast. Everything fell into place, the bread can lie quietly for a week, it does not deteriorate (but this happens extremely rarely), it usually ends in 2 days.

[NatalyaB]

NatalyaB This is a bread disease, rather potato https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0

[NatalyaB]

NatalyaB This is a bread disease, rather potato

Yes, it seems. Thank you. But why? Flour? Yeast?

Probably flour.

That's right, this is flour contaminated with a fungus. You can also warm up the flour in the hot sun. The fungus will not completely disappear, but it will significantly weaken

That's right, this is flour contaminated with a fungus. You can also warm up the flour in the hot sun. The fungus will not completely disappear, but it will significantly weaken

If it is at 120 degrees. does not perish, what is the sun for him. Well, I'll throw her out of sin ...
Thanks everyone!

Do you mean to say that potato fungus does not work on sourdough bread? but only for bread on a dough of fresh yeast, or have I misunderstood the question asked by NatalyaB?

[oleg9979]

oleg9979 The fungus practically does not multiply in an acidic environment, those in rye-wheat, rye bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0

Do you mean to say that potato fungus does not work on sourdough bread? but only for bread on a dough of fresh yeast, or did I misunderstand the question asked by NatalyaB?

Well, I did it, yes. The flour was the same. With sourdough, my bread turns out sour, with sourness, the taste resembles Darnitsky, even if all the flour is wheat. He did not deteriorate, apparently due to the acidic environment, I don't know. I think this is not a guarantee, since the leavens are different.

The answer is potato! I buy flour like this, I checked a kilogram, if the bread does not go bad in the heat and the bag, I take 10-15 kg. And then if you take 1-2 kg, sometimes you will get sick flour. And she also fits worse, a bun and that other.

[NatalyaB]

Do you mean to say that potato fungus does not work on sourdough bread? but only for bread on a dough of fresh yeast, or have I misunderstood the question asked by NatalyaB?

Sourdough is a kind of disinfecting medium, a small well-established community of microorganisms, which is trying with all its might to prevent the invasion of "outsiders". In addition, it has a high acidity, in which not everyone will survive. That is why sourdough bread is much slower to deteriorate, moldy and less susceptible to fungi.
I never add rye flour and bran directly to the dough, only through the sourdough. The last time I encountered potato disease was last summer, when I baked bread not with sourdough, but with dry yeast.
So, everything is absolutely logical that sourdough bread at NatalyaB did not suffer, despite the fact that it was baked with the same flour.

[Zhorik]

Zhorik, sign off on how you solved the problem with the bread maker. I have the same troubles!

I handed it over for warranty repair I am waiting for an answer

I have the same idiot with the French program. ...
And it began after six months of operation. The failure is probably a software one, because if you bake "every other time", that is, once ordinary, once - French, then everything is hockey, and if in a row, then everything is baked normally, but the second bread does not rise. As far as I understood, in the French program, he should not crush bread before baking, because there is no sugar in it and he does not have time to rise when baking, but he stubbornly creases it. Although, I will not vouch for this version - purely assumptions ...

Hello! A couple of weeks ago, I accidentally came to this site, and since then I literally fell ill with the idea of ​​buying HP. Having thoroughly studied everything, I settled on the Panasonic 255, and today I became the proud owner of it. True, the purchase is overshadowed by the fact that the spouse was very skeptical about this acquisition.In this regard, the question is - can someone suggest a good recipe for a beginner (preferably for Panasonic 255), so that to kill his wife on the spot with delicious freshly baked bread. Just a request not to send to different FAKs there, I was already there .... There is really a lot of information there, but for now you will read everything, and I need it tomorrow ... I beg you to help.

The most simple for a novice baker:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=616.new#new

I have the same oven and my husband also reacted coolly to the purchase, but when I baked white bread from the instructions (first position) for the first time, his delight knew no bounds. Now I bake bread every other day, or even every day, about the store one forgot Try to bake this "Plain White Bread" size L

suggest a good recipe for a beginner (preferably for a Panasonic 255), so that your wife can be smitten with delicious freshly baked bread.

Zest taught me.
We all fell in love with this bread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13348.0

The very first baked French by leaps and bounds.
The recipe from the instructions.
Slay your wife on the spot with the first bread!
Just put everything strictly on email. scales!

I have the same oven and my husband also reacted coolly to the purchase, but when I baked white bread from the instructions (first position) for the first time, his delight knew no bounds. Now I bake bread every other day, or even every day, about the store one forgot Try to bake this "Plain White Bread" size L

Sorry for asking the "teapot", I saw in FAK that it is necessary to control the "kolobok", add flour or liquids as needed, but in this recipe you can "put everything and wait for the result"?

Vlad426, try a simple white bread for a start on the main program - it's 4 hours. Only weigh flour on a scale. And slay your wife on the felling, even when the bread begins to bake - such a smell !!!!!!!