Baking in Panasonic SD 255

I'd recommend Italian by Admin! I bake it often and it doesn't bother my family. Amazingly tasty and stable bread is obtained. It always works! I put it on the timer with peace of mind. The result is guaranteed.
The recipe is at this link. Focus on the updated recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=616.0

Go for it and you will succeed!

Thanks to everyone who responded. As a result, 30 minutes ago I baked "Italian bread from Admin", it stands, cools down, in appearance - just great, how it tastes - I will know when it cools down. The whole family just walks in circles around this loaf and swallows saliva ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0
I recommend, it is checked, there will be no indifferent ... Very simple, but the aroma and deliciousness !!!

I bake milk bread. Everyone likes. Even the ants living in our kitchen prefer bread with milk rather than water.

Good afternoon, sign me off the same situation, but only on the usual bread recipe, stopped rising, and strongly fries the sides, and upward is light.

Good day!
Much like flour surprises.
I don't want to get into the chemistry of the process.
But according to your description it turns out: there are few sugars available to yeast in flour (for gas formation), but an excess of substances that make a crust at the sides of the bucket.
Try swapping out flour and yeast.

By the way, I have flour, an infection, too dry, there is not enough gluten - the bread is crumbly. I can't wait for it to end to buy another, it's a pity to throw it away! Is it possible to cheer her up as a thread? I mean, add gluten?

You can of course cheer up, there is such a thing, it is called panifarin, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25352.0

You can also add potato broth or boiled and mashed potatoes to the dough

By the way, I have flour, an infection, too dry, there is not enough gluten - the bread is crumbly. I can't wait for it to end to buy another, it's a pity to throw it away! Is it possible to cheer her up as a thread? I mean, add gluten?

Try to use this unfortunate flour,
adding it to a more successful gram of 100-150 each time you bake bread.

Can I put rye bread size m and a light crust in the SD-255 program, and how to do this, explain to the teapot step by step how to do it because after I choose rye bread, I can’t change the size and crust. Help pliz

On page 5 there is a table with all the programs, where it is indicated where you can choose the size and crust, and where not.

Nothing can be set in the rye program, it is fully automatic.

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you still have questions and problems, welcome to this topic !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Moderator
sazalexter, Thanks for the information, I was just looking for such a store at the right time.
And you can ask another question: is it always necessary to use a spatula for rye bread when you bake rye-wheat bread?

[Ukkohala]

Ukkohala When the amount of rye flour is 50% or more, I use a rye shoulder blade, as well as when baking with whole grain flour, we mainly use a rye shoulder blade

[Ukkohala]

Ukkohala, if the bread is not pure rye, I sometimes forget and use an ordinary mixer. But usually rye.

[Ukkohala]

Ukkohala I baked rye, and wheat-rye, and rye-wheat, and I took a regular shoulder blade. I just don't have rye in my model, and there is no such mode, I baked on a combination Gluten free - rise 50 minutes and Baking. But everything was mixed perfectly. But I need to help stir in the corners, I have a silicone spatula for these things.
And a spatula with scratches is not fatal. And the bucket with scratches too. The oven is possible.

Yes, thank you very much for your responsiveness, I already understood that scratches are not fatal, the quality has not affected, today the white bread came out that we need !!! even with a scratch on the shoulder blade.
Yesterday we tried to bake Borodinsky with a rye paw, mixed perfectly (but I, too, on the advice of "experienced" from this forum, helped to collect flour from the edges when kneading), it did not rise much, but the taste is excellent. I will still work on the bugs so that the appearance matches too.

Rye bread cannot be baked without hands. It's easier to stir with your hands - then into the bucket of a bread machine. You can interfere with your hands in the bucket of the bread machine - but it's inconvenient, the pins for the shovels interfere.
And you can hardly bake good rye bread without sourdough.

I wait for it to mix, leaving some of the flour, then when it stops, I take out the bun and stir it with my hands until it is cool. It is good for rye. And I put it in the stove. And the second time I don't interfere at all.

Hello!
Exactly such a bad thing happened to me: everything was fine, and after a while the bread began to turn out low and a little gleyish, although all the tabs and modes did not change. Once, while watching the formation of the kolobok, I noticed that in the zone of rotation of the scapula at the bottom of the bucket, a layer of dough with a thickness of 2-3 mm was formed, which did not mix and did not separate from the bottom until the end of mixing. But we put at least a third of the yeast into this zone! It is quite possible that the yeast remained under the layer of dough stuck to the bottom of the bucket and was unable to participate normally in the proofing process.
The reason was that, glad that the spatula does not fall off the axis when removing the baking from the bucket, for a long time did not remove it and did not clean the mating surfaces on the shaft and in the spatula, although there is such an indication in the instructions.
Gradually, a deposit of burnt dough components formed on the shaft in the area of ​​the shoulder on which the scapula rests, which lifted
the blade upwards along the axis, resulting in a large gap between the blade and the bottom of the bucket.
Take a closer look and you, sometimes such "little things" can greatly affect the stability of the programmed process.

The reason was that, glad that the blade does not fall off the axis when removing the baking from the bucket, for a long time did not remove it and did not clean the mating surfaces on the shaft and in the blade, although there is such an indication in the instructions.

After each baking of bread, the bucket and stirrer must be cleaned.
Do not leave stuck and dried.
It must be removed and washed, dried, and then assembled.

The stove is super. But there is one problem with French. Products to be bookmarked from one batch, but once it turns out to be normal high, the next time it rises poorly. Although baked and the crust is normal. You bake the main bread on the program and then French - the first is high, the subsequent ones rise poorly again. Mystic .

The stove is super. But there is one problem with French. Products to be bookmarked from one batch, but once it turns out to be normal high, the next time it rises poorly. Although baked and the crust is normal. You bake the main bread on the program and then French - the first is high, the subsequent ones rise poorly again. Mystic .

Do you strictly follow the recipe?
Weigh everything in email. scales?

There are no problems on the program yet. The stove is over a year old, the problem began about 3 months ago. We really like French. We took flour from different manufacturers, including makfa. Electronic scales.Saf-moment yeast for different production dates. The bread is still tasty, but low, as if strongly knocked down. The main program is then French — no problem. The second time and subsequent problems, until you bake bread again in the main mode.

Owners of Panasonic, tell me how you get bread for 400g of flour (size M)? I get an asymmetrical loaf - lower on one side than on the other. And how are you?

[aynat]

aynat Very often it turns out that way, it also depends on the recipe, maybe it will turn out even

Today I tried to bake on the program "dietary" bread "a la whole grain" (there is no whole grain flour, but I want healthy bread) with such components

flour -350gr,
wheat germ -15g
oat flakes - 35g
salt - 1 tsp l.
sugar - 1 tbsp. l.
pressed yeast - 6g (fresh, purchased yesterday and already tested)
milk + water - 260ml + another 15-20 ml since it turned out very dry, it was not even kneaded at first

I deliberately opened the window so that the alignment was less, but the stove still stood for 1 hour 40 minutes. Then I closed the window to keep it warm. As a result, the bread turned out to be very low, unevenly high. The maximum height is only 9.5cm.

What can you advise on this? Bet on French?

[aynat]

aynatmost likely there was not enough liquid. For 400 g of ordinary flour, about 300 g of water usually goes. And here, part of the flour was flakes, which need more water.

[Rina72]

Rina72, the bun was normal after adding liquid :(, maybe I added more than 20ml ...

P.S. why 300ml of water? in the instructions for the main recipe - 260ml of water or milk for 400g of flour, I had 270ml / 400g in Kenwood? Maybe I don't know what? ...

Hello! I want to tell my story too. I had a stove for half a year, everything was fine, but at one point the bread stopped growing (it turned out just some kind of dance). I read about the malfunctions and started tererizing my husband, I have to take it to the service! I was shocked! In our hole ... But ..., I meet acquaintances, they have the same trouble. And that was the reason - winter, and cold! The voltage in the network drops and it starts to work badly! We started buying bread in the store temporarily. And now everything is back to normal, everything is in order, bake, knead. So, you need to check everything (the voltage in the network too), as well as yeast, flour, etc., and then think about the service.
But I can't get Easter cake from Elena Bo, how they praise it, but I have a "dancer", I don't know what is the reason. Like this.

I have a new Panasonic 255, two weeks in total. baked excellent from the first day. Today the bread has not risen and is not baked - it turned out to be a low and half-baked rectangle.
I tried another recipe - just dough for baking a loaf.
as a result, a very poorly mixed and not risen dough, not even a dough, but some kind of burda ...
Yesterday evening, hb perfectly baked bread from the same flour and the same yeast, today's first failed bread was baked after the repetition of yesterday ...
I use scales. Nevada yeast in a pack, dry. I baked on them yesterday and before that ...
What could it be? ten? bad batch?
Why doesn't it rise and is badly mixed?

Before sinning on the stove, start with the simplest. Recipe? How do you measure products? What program are you installing? Did you follow the bun?

Read in the topic, here are similar situations:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9855.10

recipe from instructions. I bake it all the time - it is my first and tastiest, so it is eaten the fastest :)
baked bread with olives. last night-super, today the same (baked to give to a friend) -not baked.
I always measure as indicated, what is in grams by weight, what is in measures - those that are attached to the stove - a glass and a measuring spoon.
It's a shame that the dough for another recipe (I took the dough recipe for a white loaf from Roma here on the site) - it didn't work either
Now for the second time I put the same dough again - now I look how it kneads. and then I'm afraid ... will it fit ... and how it will knead ...

It's a shame that the dough for another recipe (I took the dough recipe for a white loaf from Roma here on the site) - it also did not work

Do not be offended by the bread maker. If people succeed, then you should succeed too - only experience is needed.

Do not bake bread according to the instructions, but take the recipes on the forum, they are checked for quality.

Carefully read the Baking Basics section - it has been written for you, every line there is an opening for beginners in the bread business.

Take the Bread Baking Tutorial as a starting point and practice.
And remember - it is not the exact weighing of products that is important, but a high-quality dough kneading and proofing. Control the batch with a bun.

Success

I'll see what happens from this test - now it should rise. The bun was kneaded already normal - everything seemed to mix well and did not stick to the walls.

I’m sitting, I’m thinking about the reasons, all the same, with products and a plumb line, there can be no problems, after all, I baked bread with salt liquors 6 times one and the same recipe, and yesterday it came out and the flour was the same, and the yeast ...

and maybe it is that the stirring knife somehow turned badly and mixed badly, and from here the dough rose badly and was not baked?
when now there was a replacement, the hb ka was unusually shaking and thundering. and in the previous two unsuccessful times, it seems not so strong "sounded" but I did not look into it then-
after all, on the eve everything turned out tip-top according to the same recipe ...

[Hello!Exactly such a bad thing happened to me: everything was fine, and after a while the bread began to turn out low and a little gleyish, although all the tabs and modes did not change. Once, while watching the formation of the kolobok, I noticed that in the zone of rotation of the scapula at the bottom of the bucket a layer of dough with a thickness of 2-3 mm was formed, which did not mix and did not separate from the bottom until the end of mixing. But we put at least a third of the yeast into this zone! It is quite possible that the yeast remained under the layer of the dough that stuck to the bottom of the bucket and could not participate normally in the proofing process.The reason was that, glad that the blade does not fall off the axis when removing the baking from the bucket, for a long time did not remove it and did not clean the mating surfaces on the shaft and in the blade, although there is such an indication in the instructions.Gradually, a deposit of burnt dough components formed on the shaft in the area of ​​the shoulder on which the scapula rests, which raisedthe blade upwards along the axis, resulting in a large gap between the blade and the bottom of the bucket.Take a closer look and you, sometimes such "little things" can strongly influence the stability of the programmed process.]

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9855.30
George35
Young baker
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Penasonic SD-255

Bread started to get low in Panasonic SD-254
"Reply # 35: 29 Jan 2010, 04:40:52 pm"
Hello!
Exactly such a bad thing happened to me: everything was fine, and after a while the bread began to turn out low and a little gleyish, although all the tabs and modes did not change. Once, while watching the formation of the kolobok, I noticed that in the zone of rotation of the scapula at the bottom of the bucket a layer of dough with a thickness of 2-3 mm was formed, which did not mix and did not separate from the bottom until the end of mixing. But we put at least a third of the yeast into this zone! It is quite possible that the yeast remained under the layer of the dough that stuck to the bottom of the bucket and could not participate normally in the proofing process.
The reason was that, glad that the blade does not fall off the axis when removing the baking from the bucket, for a long time did not remove it and did not clean the mating surfaces on the shaft and in the blade, although there is such an indication in the instructions.
Gradually, a deposit of burnt dough components formed on the shaft in the area of ​​the shoulder on which the scapula rests, which raised
the blade upwards along the axis, resulting in a large gap between the blade and the bottom of the bucket.
Take a closer look and you, sometimes such "little things" can strongly influence the stability of the programmed process.

the fact that the test was not stuck, exactly 1000%.
I always take off my everything - both the form itself and separately the scapula, I make sure that it does not stick inside.
the only thing that comes to mind for now is, if we exclude a purely technical problem with hb, it may be I poorly put on the blade itself. but the fact that it is clean both inside and outside is for sure, I know how quickly small holes are clogged.
unsubscribe in half an hour, when the test is over, then it will show, what's the matter ...
even if it rose ... it would be a shame if something went bad in the hb itself ...

So, the dough was kneaded on the loaf well, it rose to a firm "4", it was baked in the oven too well, the only thing that didn’t increase in the proofing was as expected — weak. and the loaves themselves came out delicious.
Today, to check in the evening, I will try to bake bread in the very hb. I'll see if yesterday's problems recur.
so far the only version is a poorly dressed shoulder blade. But not badly washed.
if today the bread mixes badly and rises, then the reason will remain only in the hb. but I would not like it - the oven is just a miracle, it helps very much in everyday life.

So, the dough was kneaded on the loaf well, it rose to a firm "4", it was baked in the oven too well, the only thing that didn’t increase in the proofing was as expected — weak. and the loaves themselves came out delicious.
Today, to check in the evening, I will try to bake bread in the very hb. I'll see if yesterday's problems recur.
so far the only version is a poorly dressed shoulder blade. But not badly washed.
if today the bread mixes badly and rises, then the reason will remain only in the hb. but I would not like it - the oven is just a miracle, it helps very much in everyday life.

Most likely it is the yeast, if the dough rose less than expected. Add a drop of yeast, or a grated apple, the dough rises much better. And cotton is really a miracle, I myself am very pleased with it, although I bake in it now not as often as in the first days after purchase.

It was like that for me too, and with the same accuracy as yours, but strangely enough, yeast was to blame. I still cannot understand what could have happened to them literally overnight, neither the color nor the smell changed, but they definitely deteriorated (in some topic there is how to check-check them). With yeast, I only bake sweet, rich bread-kulich, I bake every day, or even twice, and then suddenly it was not bread that was baked, but a brick, and the second, too, and the third. Then I took fresh shivers and everything worked out great, since then I have been baking with fresh ones, but there are no mistakes

[Marishkin]

Marishkin Add less sugar, try the oven at a smaller size than the weight of the intended product, more radically change the bucket
Teflon tends to age, after which it kind of burns baked goods.

Take out bread 5 min earlier

As for sugar, I put it as usual, a favorite recipe and has been repeatedly tested, but about taking it out 5 minutes earlier is somewhat unexpected, but you must try, although this is not so simple because I usually do it either in the morning or when I come home from work)) ) but you still have to try))) Then I'll write off the result, by the way, somewhere infa flashed about the places where new buckets for bread makers are sold, throw a link at me pliz)))

[Marishkin]

Marishkin The easiest way is at your service center
🔗

[Marishkin]

Marishkin Add less sugar, try the oven at a smaller size than the weight of the intended product, more radically change the bucket
Teflon tends to age, after which it kind of burns baked goods.

Thanks a lot, I changed the size of the baking and the crust is light again !!!!! HURRAH!!!!

Hey.

Help me please. I'm newbie.
She made rye bread on wort in the oven. Apparently, when kneading, flour woke up and poured smoke (everything was already mixed, it rose perfectly)
I immediately turned off the stove. the heating element is cold and I wiped it off.
How can I finish the bread now ??? Do not throw it away, as it is written in the instructions, and if you put on the baking mode, then there is only 30 minutes, it will not bake ...
HELP, please, please.

In general, it was necessary first to put the bread in the oven at 180 ° to bake it - only then to deal with the bucket.
And depending on what stage is the dough now? From this and make a decision - where to put it!

And then nothing will happen if you do not interrupt the process and finish the bread with spilled flour - here cleanliness is not particularly needed now

By the timer, it just started to bake, that is, the timer was 1.00.
Do you need a stove in a conventional oven? In this bucket, apparently you can't?