Baking in Panasonic SD 255

Good day!

Yesterday I tried to bake ordinary white bread for size L and put the ingredients (measured on the scales) in the main program in bake mode. After entering these parameters, I wanted to set the size L, but HB did not give the opportunity to change not the size, not the crust. It seems that it is so programmed. I tried to cancel the program (holding the stop / start button, disconnecting from the network for 15 minutes) is useless. When turned on, it is still the Main-wake-XL-arrow above the crust between light-dark, that is, the size and crust buttons are inactive. But I started the car anyway and in the end the bun was good and the bread was delicious. The size, it seems to me, corresponded to L, but the crust seems to me light, but we were very glad that we finally got bread! Tell me it's okay for this recipe, then that HB did not allow you to set the size? Thank you!

Did you accidentally press the start button after entering the main bread program? After starting it is not possible to adjust the size and crust. If you didn't press it, then you got a defective stove. When I baked for the first time, I also could not set these parameters. Then I figured it out.

Dear GURU! Do not be offended by us "dummies", but we will continue to ask stupid questions for now ....

If I understood correctly, then when they wrote in the recipe what to put in for XL size rolls
Yeast - B - 2 tsp
Yeast - R - 3 tsp

then should I just put in 5 teaspoons of regular dry yeast?

Scan from recipes for Panasonic

2 options either - or.

B - baking as usual
R - Fast baking, where more yeast is needed.

All other ingredients remain the same.

Aaaaaaa. That is, if I chose the usual mode, then just add 2 teaspoons?

Quite right. If the bread is basic for 4 hours, then 2 hours. l., if fast 1h55min, then three for your XL bread option

About the union of the proletarians.
We were in Brussels in the summer. On the oldest square of the city (considered the most beautiful in Europe, I would not say so). So, since ancient times, the guild of artisans of Belgium have set up their representations on it. If you do not compare with the palaces of the nobility, then the house of the bakers' guild is the largest and most beautiful in this square.

According to the recipe book for the stove, it is said that first flour, then water. In the article for newbies, the opposite is true. How is it correct after all?

And yet, I read that it is better to buy the yeast SAF. found only SAF-Levure bakery active. (50g) The package says: Directions for use: Add yeast to warm water ... let stand for 10 minutes ... and use.
Didn't understand this yeast is not suitable for a bread machine? Or about adding to water, is it for any hand baked goods? Besides them, there were only Dr. Oetker fast acting. They don't say anything about water ... I bought them, just in case, if the first ones don't fit.

Follow the recommendations for your stove.
Although we did not find much difference from the order of the bookmark.

In the first baked goods (and later using the timer), use Dr. Oetker. It is not necessary to breed them.
And SAF-Levure, when there is experience and time to watch their work. There are people at Ktr with them everything works out.

According to the recipe book for the stove, it is said that first flour, then water. In the article for newbies, the opposite is true. How is it correct after all?

The author of the recommendation for beginners has a Hitachi stove, and she (near the author's stove) has such recommendations for laying products. You need to lay in the order shown in the oven.

As for Levure, I also bought it by mistake, made bread with it, it was exactly the same in height as the others on Moment. True, it seemed to me that there was a smell of yeast, but my family smells yeast from the Moment. So I didn't notice much of a difference. But in the recommendation for the stove, it is the instant yeast that is indicated, which is why I use them.

Yes, indeed, the author has a Hitachi oven, but I bake bread from different recipes, for different ovens, I tried the water down and the flour down, and other options for mixing the ingredients, I did not notice the difference. If the right products, the right recipe, the right kneading - the bread will turn out.

[Admin]

If the right products, the right recipe, the right kneading - the bread will turn out.

Admin absolutely right. I always succeed with both Moment and Levure, if they are fresh. I don't feel any difference either in form or in taste. Bake boldly, don't be afraid

A question off topic, can you? How best to put food in Panasonic, water down or up.

According to the instructions, they write that yeast, flour, salt, sugar, etc., then liquid. In any case, the liquid on top is better - when kneading, flour scatters less on the sides. When you put on the timer, the liquid must be on top so that the yeast does not start working ahead of time.

Tell me what could be the reason. The bread is excellent. Tall, lush and tasty, but for some reason it has different heights from the ends. That is, when kneading, the dough remains closer to the left far corner of the mold, rises, then the oven crumples it, then the dough rises again, etc. As a result, before baking, the bread is high on the left side, on the right - 1/3 lower After baking I get a loaf "tilted". Adjusting the height of the dough before baking means risking the quality of the loaf. How can the situation be corrected or is it better to leave it as it is?
And yet - I still do not understand whether it is possible to pause the program in Panasonic 254. That is, how to suspend the program for a while (to increase the time for raising the bread). When you press START / STOP, the program is simply reset and you either need to start it over or enter a new one.

Loaf of 400 grams? Normal phenomenon. The gingerbread man is too small, you can put it in the center with your hands at the end of the kneading, then there will be an even lid

And yet - I still do not understand whether it is possible to pause the program in Panasonic 254. That is, how to suspend the program for a while (to increase the time for raising the bread). When you press START / STOP, the program is simply reset and you either need to start it over or enter a new one.

There is no pause. You can simply turn off the network for 9 minutes (the stove holds the program for 10 minutes after a power outage)

Today it became clear that after kneading the loaf, it is better not to touch Pekla Darnitsky according to the fugaska recipe and decided to fix the roof - as a result, the roof is flat and flat, the bread did not rise at all. But tasty.
If you unplug the stove from the socket and then turn it back on after 9 minutes, will the program start from the moment it stopped?

Have you seen the bun?
If I smeared the dough along the bottom, I needed 1-2 tbsp. add tablespoons of flour (until a pretty bun), then the roof would not be flat, even if you straightened the dough with your hands after kneading or the last kneading.

Yes, the program will continue from where it left off 9 minutes ago.

Daffi, you can correct it - take out the dough, carefully trim the bun and put it exactly in the middle of the bucket. But this should be done immediately after the last kneading, and not before baking. (this is for wheat, I don’t know for rye)

Dough in Darnitskiy wheat-rye. During the first kneading, it was smeared on the bottom, I added wheat flour and it turned out to be a bun as expected. And I straightened the roof for him somewhere before the last kneading, the dough was well suited. There is a possibility that the main program of my stove is not suitable for such a recipe - 4 hours. Maybe try Diet or French? Since I don't have a Rye program.
There are also options for combining programs, for example, first knead in the Dumplings mode, and then continue on the Basic accelerated. Or - first in the Pizza mode, and then distance 1-1.5 hours and bake.
I don't know which option is better yet. If you have experience with Panasonic and Darnitsky's recipe from fugaska - please help

[Linoy]

And I straightened the roof for him somewhere before the last kneading, the dough was well suited. There is a possibility that the main program of my stove is not suitable for such a recipe - 4 hours. Maybe try Diet or French? Since I don't have a Rye program.

Agree with Linoy, maybe you still confused the time and adjusted the dough before baking, and not after the last kneading (if the leveling is 1 hour, then the last kneading occurs when the display shows 1:30, then it is necessary to correct). Baking starts - display shows 0:50
Can you remember what the display showed when you adjusted the dough?
Try not to touch the dough at all after kneading according to this recipe - first, see what kind of bread you get, and then, if you are not satisfied, try different options.

The Main Program is very suitable for this recipe, since there is more wheat flour than rye flour. I always do on the main program. French and Dietetic are also suitable - the principle is the same: 2 kneading, 3 lifting, baking.

There are also options for combining programs, for example, first knead in the Dumplings mode, and then continue on the Basic accelerated. Or - first in the Pizza mode, and then distance 1-1.5 hours and bake.

This option is more suitable for recipes where there is more rye flour than wheat flour and the bun is a little different there.

The work of the bread maker in photographs (Panasonic 253!)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1795.0

Lenusya, you misunderstood, I leveled the roof BEFORE, and not after the kneading. Then I heard the shoulder blade move. I didn't remember the exact time, but it could be 1.38 hours, maybe more, but definitely not less.
I still have a couple of assumptions why the roof fell: 1. I decided to equalize it at the wrong time; 2. the liquid consisted of fermented baked milk and water; 3. I put 2 tbsp. l of dry kvass; 4.I put not 1.5 tsp yeast, but 1.25 tsp.
Before that, I baked according to the recipe, but I only made dough, and then I stood it and baked it in the form - it turned out to be a well-risen bread, but the crumb was torn.
With wheat, my roof does not fall, it is only a hump sometimes.
I will master wheat-rye, because such breads are more suitable for soup
Darnitsky at fugaska is very simple, all products are easy to find on sale. Maybe you can recommend some other good recipe for wheat-rye or gray bread with easy-to-get ingredients, which can be baked if there is no Rye mode.
Can you bake bread with live pressed yeast in Panasonic? What is the order of bookmarking products? People bake in Moulinex, but in Panasonic it is more difficult, but in our city they make pressed yeast, they are used at all bakeries in the city.

Can you bake bread with live pressed yeast in Panasonic? What is the order of bookmarking products? People bake in Moulinex, but in Panasonic it is more difficult, but in our city they make pressed yeast, they are used at all bakeries in the city.

Can. I bake. there is a topic about it, look. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=697.0

Thank you. I read the whole topic about baking with pressed yeast and was on fire to learn how to bake with it.
My friendship with the bread maker got upset. Yesterday I baked a milk one according to a recipe from Panasonic. Only instead of the whole one I put 1.5 tbsp. l (from Panasonic) milk powder and 350 ml. liquids as in the recipe. I had to add flour along the way to get a bun, but as a result the loaf itself is high, and the roof is uneven and not high. It's just some kind of nightmare.
Tell me how to properly store dry yeast? Maybe they are the point? I cut the bag, wrapped the cut and secured it with a large paper clip, put the bag of yeast on the shelf on the refrigerator door.

but as a result, the loaf itself is high, and the roof is uneven and not high

Can you see the photo?
You write that the loaf is high - it means everything is fine with the yeast, and what does not suit you? Uneven roof? Sometimes that happens.
The only thing I can assume is 350 ml of milk in the recipe? it should be borne in mind that there is a dry residue in milk and if you put milk powder, then the water should have been reduced by 5-10 ml. (i.e. milk powder + water = 350 ml). It can be assumed that the liquid turned out to be a little more than required by the recipe, the bun turned out to be very soft, therefore the loaf is high, but the roof is not.

I cut the bag, wrapped the incision and secured it with a large paper clip, put the bag of yeast on the shelf on the refrigerator door.

I do the same, only this bag is in my locker, but many keep it in the refrigerator.

PS: don't worry about such little things
gradually fill your hand and you will determine what kind of bread will turn out by one type of bun

I understand that the roof is uneven, etc. But I want more stable results. The bread turned out to be good, but ... the roof is ugly and collapsed, the crumb is damp, the roof will peel off with scabs.

a lot of liquid IMHO, as mentioned above - you need to take less water or add 1-2 tbsp during the kneading process. tablespoons of flour

a lot of liquid IMHO

+1
Reduce water by 20-30 ml.

Thanks for the help. Yes, with liquid, apparently too much. But I added flour 2-3 tbsp. l. , if not more, during the batch. And the lid should be opened less often.
"Add 1-2 tbsp. L. Flour" - is it about measured from Panasonic or can you use the usual ones? Although they seem to be the same
You can add either butter or vegetable oil to the recipe dough. If you put margarine instead of butter, won't the taste of the bread suffer? Or is it better not to experiment?

The type of fat, in my opinion, is not for everybody. Vegetable oil gives a more neutral flavor. Creamy - crispier.
For me, butter is preferable in baking.
I haven't tasted margarine at all. I just don't like it.

Here's a topic to help you:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3414.0

"Add 1-2 tbsp. L. Flour" - is it about measured from Panasonic or can you use the usual ones? Although they seem to be the same

Yes, even with a handful, with a hand - it's not so important.
It is important to add enough flour to obtain a balance of flour and liquid, i.e.

I need to reread the whole topic about the kolobok again. Or are there already 2 such topics? I would like to watch a video - how a wheat bun should behave when kneading. Otherwise, sometimes I cannot determine if there is enough flour or add something else? That is, should the dough strongly stick to the walls and hardly come off or stick for a short time and move from wall to wall or not stick at all, but be worn like a ball all over the bucket?
I would like the roof to be high and not fall, but it will probably only come with experience.

[Homemade Bread Maker Baking Tutorial]

Homemade Bread Maker Baking Tutorial
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Zest once wrote very beautifully what kind of kolobok she liked, I, too, like that.
, found

Here you need to catch a balance so that the bun is not too tight, because of which the bread will be dense and not so airy, and so that the water is not poured, the result of which will be a damp crumb or even a collapsed roof.
Most of all I like a bun, which does not take the shape of an ideal ball and does not spin mainly only in the center of the bucket, but one from which, in the process of kneading, a tentacle grows and sticks to the wall of the bucket, pulling the rest of the body behind it, gathers into a bun and spins, then again throws out the tentacle and further moves along the walls of the bucket. Something like this.
If you are confused by the softness of the dough, then try to make it the same as it felt when kneading with your hands and compare the result. This is the only way to select the condition that will give the best crumb structure in the finished bread, according to your taste.
About the height of the bread ...here everything is very individual and depends not only on the food and the weather outside the window, but even on your mood.If you take the arithmetic mean, then ready-made white bread for 400 g of flour turns out for me almost exactly the height of a bucket, for 500 g - with with a dome over a bucket somewhere in 2-3 cm, and somehow I didn't do it at 600, I like fresh bread all the time, we don't eat large rolls quickly.
So, if you have learned how to make the right bun, then you should already choose its softness purely to your liking. It does not have to be exactly the same as someone in the next bucket.

[Zest]

Zest once wrote very beautifully what kind of kolobok she liked, I, too, like that.

Oh, girls

Yes, I don't even know how to describe the state of the kolobok, I can't please everyone, constantly disputes 50x50

Only one state is correct - it turns out good bread in all respects!
And how much liquid, flour, etc. is in it, it depends on each of us personally, our preferences

[Homemade Bread Maker Baking Tutorial]

I would like to watch a video - how a wheat bun should behave when kneading.

So there are a whole bunch of photos!
There are also other topics with a lot of photos about the state of the kolobok
Go to the Baking Basics Section, you will immediately find it.

And the topic is one today

Homemade Bread Maker Baking Tutorial
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This topic alone is quite enough, it is constantly being supplemented, and so it has already approached 40 pages.

Isn't that enough

[For comparison, it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible,]

Here in the Manual I found a description, according to your own words on the forum - maybe someone will find out.

Everyone sees and evaluates his condition in his own way.

For comparison, it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, - so choose an object for comparison and practice before kneading the dough.
These comparisons were taken by me from the forum and from other sources.

It is not permissible for the bun to have the shape of a "comma", climb the bucket with one end up and fix it there (suck), and below it was kneaded by a kneading knife.

It is not permissible for the bun to have the shape of a "comma", climb the bucket with one end up and fix it there (suck), and below it was kneaded by a kneading knife.

Thank you. This is the subtlety that I wanted to know. Yesterday I had just such a tentacle, the dough stuck to the corner and did not come off, and in the middle of it a blade was kneading, while there was a circle of dough in the gap under the blade. After such a sight, I decided to add flour.
I'm afraid to touch the dough with my hands - then the roof falls, strange as it sounds - maybe I'm just trying to touch it at the wrong time
That's why I bought the stove so that I could not climb into the dough with my hands and not knead it. I have never really been friends with yeast dough - I tried it a couple of times, I became uninteresting and I abandoned it. Baking is mainly made from sand and biscuit.
Today I found an interesting site with tests of everything from cosmetics, products to household appliances. So - there is a dry yeast test 🔗... I use Lvov. They contain no extraneous additives, only yeast, but the bread yield when using such yeast is less than when using SAF-moment.

Thank you. This is the subtlety that I wanted to know. Yesterday I had just such a tentacle, the dough stuck to the corner and did not come off, and in the middle of it a blade was kneading, while there was a circle of dough in the gap under the blade. After such a sight, I decided to add flour.
I'm afraid to touch the dough with my hands - then the roof falls, strange as it sounds - maybe I'm just trying to touch it at the wrong time

If you go to the topic more often
Homemade Bread Maker Baking Tutorial
#


you will learn a lot for yourself from what you write about, this is all in the topic.

I am afraid to touch the dough with my hands - then the roof falls, oddly enough it sounds - maybe I'm just trying to touch it at the wrong time

The dough needs to be touched during kneading. One two touches are enough to understand the quality of the kolobok.The bread will fall off if you dive into the oven, especially with your hands, while lifting or baking. And at the expense of "I bought the stove so as not to touch it with my hands" - a little experience and this is not needed.

: :) Dear expert bakers! On moulinex baguette plus I got a trace. bread recipe: -
700gr. flour (650g white and 50g rye can be used)
salt 2 tsp spoons
400gr. water
3 \ 4 tsp active yeast saft-levure
preparation:
in 400 gr:) very warm water the yeast dissolves after 10 minutes. add salt to this water, dissolve and add to flour cooks in the main program 3h 20min. I don't remember exactly in Moulinex, in general, 3 hours with something ...
The question is this: Panasonic works differently in the main. he waits for the program for almost an hour or less .. leveling the temperature and then the dough starts to stir, during this time the yeast that has already started working in the water will probably ferment? how to fit this recipe to Panasonic? although there is an accelerated program of 1 hour 55 minutes. and in it x. the stove starts to interfere right away, but I would like to fully
and
still - report nuts, etc. for this recipe, but the spencer does not work with accelerated baking, at what point should you put it yourself? after all, he does not give signals like moulinex ...
Sincerely Edward.

In general, I decided to try it myself, transferred the weight for the 255th it turned out to be 600g. flour, 13.7 gr. salt, 342gr. water, 2.1gr. yeast. put the main mode accelerated 1h.55m. really did not have time to throw a little lean. pumpkin and sunflower seeds, put them myself after 15min. which he interfered with himself, pulled out the dough, quickly, interfered and back into the oven, I do not know what will come of it, I will unsubscribe later, indeed this bakery epic is such ... an infection .., apparently it should be disposed of like from excessive smoking or drinking

very warm water, the yeast dissolves after 10 minutes. add salt to this water, dissolve and add to flour cooks in the main program 3h 20min. I don't remember exactly in Moulinex, in general, 3 hours with something ...

You do not need to dissolve dry yeast, they will not start acting ahead of time.

I'm talking about active yeast, they need 10 minutes. dissolve in warm. water. but about dry speed. I know . In general, the bread has not risen in a fig and has not finished yet, I wanted to bake it on the moulinex, but because of the temperature it wasn’t turned on for baking, surprisingly, the moulinex does this mode, why the Panasonic should cool down, and then the pancake turns on incomprehensibly ... ...

Turns on, you turn off the program completely. To do this, you need to press and hold the stop for a few seconds. Then place the baked goods.

the pancake does not turn on>: (really the designers didn’t think about what you need to bake the bread, say 5.10 minutes. I tried it completely off, then turned it on for baking, the temp icon is blinking. .. so, in principle, it is written in the instructions. So this is stupidity: (wait until it chills. or bake it in the oven? Who has this x \ n tell me? Maybe I'm doing something wrong?

You try to bake ordinary bread on the main program, you still need to adapt to the fast one. And, I repeat, do not dilute yeast, they will work anyway. We have a separate topic about yeast, don't believe me, read it.

So it's dullness Sad to wait until it chills

And not stupidity, start kneading the dough, for example, in a hot stove, there is definitely a skiff for yeast, (the producers obviously did not think that you would drag the dough here and there and turn it on and off whenever you like, it is automatic, and the program ends with baking, after it the stove must cool down for at least 30 minutes.

Celestina or I do not understand women's logic, or you inattentively read my post. I wrote that at the end of baking, I want to increase the time by the number of minutes. x \ n Panasonic cannot do this by only turning off the stove and waiting for the stove to cool below 40 gr. It is clear that to knead the dough in the mountains. the stove stupidly does not need it from her ... I need to continue warming up, for some reason the designers did not foresee this> :( there is such a mode in moulinex ...

All firms have their own approach to what the consumer needs.
And the fact that Panasonic does not turn on until it cools down apparently prolongs the life of the stove.
Somehow I got into a similar situation, it took another 15 minutes.
He pulled the bucket out of the HP, covered it with a towel.
I blew cold air from a hairdryer into the empty oven.
Three minutes later, and Panas started baking.

yes, thanks, I also thought how to quickly cool down x \ n is a way out ...

Eureka!!!!!!!!!! I figured out how to make x \ n Panasonic start working without waiting for the temperature to drop below 40 degrees. C You need 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 bread, probably, although I don’t know, it’s already our veterans of c / n affairs let them say ...