Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Natalia]

Natalia, to the point, thanks

[Waist]

Waist, very good signs, everything became even clearer. Natasha, and put, please, this plate on the 1st page of Temko, so as not to search-flip when you need to look more.

Girls, why are you taking out the scapula?

Ritochka, and I try to take out the stirrer, I don't like the "hole" from it in the bottom of the bread

Completed and updated
Panasonic SD 25 ** BTS Series Bread Makers Comparison Tables..
Please, if you see errors or omissions in any of my documents - tell me, and I will correct

Natasha, please lay out this plate on the 1st page of Temka, so as not to search, leaf through when you need to look more.

Done !!!

[Waist]

Waist, Thank you!!!!

[Waist]

Quote: Mila Sweetheart from Yesterday at 23: 21 $ vetLana, and where is this explanation? do not tell me the link? This is difficult. If I find it, I'll post it.

I looked, but did not find it. The only thing that can be typed in the search for young yeast. Perhaps you will find something.



Waist, Natasha, the plate is excellent. Essential for those who choose PX. ... It is a pity that it was not there when I bought HP. I myself had to make such a table

[Buttercup]

Buttercup, Did I miss something ?? Have you already bought a stove ??

All BIG thanks for YOUR thanks! Very nice
I hope everything we do will be useful for you and others.
I love you too !

Natasha, the plate is excellent.

This I learned to write and draw Now I practice
Thank you!

I learned to write and draw

Are you ALL YOURSELF? I thought you downloaded. Natasha



I was always sure that 10 and 11 differ only in the dospenser. But it turns out that at 10 there is no Rye

[Natalia]

Natalia,
My dear bread-eaters! Thank you very much for the gratitude and forgive me, my attention is not, I don’t keep track of everything, I drop in on raids, during the day PC plows all day, but I’m not always here

[SoNika]

SoNika, Nika, well, you were conspiratorial

[$ vetLana]

$ vetLana, you turned out to be the most attentive at I was re-abbreviated
Have Vlad and Valetin gone missing? Not otherwise engaged in agriculture

No, I haven't bought it yet, my son promises everything, that's it, we’re waiting, sometimes I think that I’m somehow too patient He wants to give it to me for jam day, so I don’t go too far ... Bye ...

[Buttercup]

Buttercup, well, if not for long, then you can wait

[Nika]

Nika, so it is necessary to order in Germany until it comes, but there is still an order, the same is not clear how long it will take ... And the day of jam is here, on Saturday, but I myself cannot order there ... So I have to rely on mine men.

[rye-wheat]

Girls, yesterday (sort of) asked about sourdough bread. Wheat with sourdough (or with a small amount of rye flour), I like to bake on the French program (but I bake with a little less than half a teaspoon of yeast, it will not work at all without yeast, it will be denser, I don't really like thick bread).

And here rye-wheat made today

-Zourdough 370 gr (for me lactic-sour rye)
-Serum 155
-Rassol 65
-Rye flour 100
- Flour 1 grade wheat 250
- Fresh yeast 3-4 gr
- Mustard oil 2 tbsp
- Malt 3 tbsp
-Patoka 1.5 tbsp
- Cumin 0.5 tsp
-Coriander 0.5 tsp
-Dill seeds 0.5 tsp
-Panifarin 2 tsp
-Salt 1 tsp

Diluted yeast in warm whey, added molasses and let stand for 20-30 minutes. Kneaded on dumplings, I had to add a little whey. I turned on the service mode for 20-25 minutes, turned it off and left it somewhere for 1 hour 20 minutes, sprinkled it with flaxseeds, turned on baking for 1 hour. I bake, although with sourdough, but always with yeast. I bake according to this recipe almost once a week, I feed the leaven from the refrigerator 3 times and put in the bread as much as I can, usually from 250 to 400 g, I count the flour and liquid for the sourdough. I do it only with brine and only with whey.

I forgot to take a photo of the kolobok, but this typical sticky rye bun with a skirt at the bottom.
This is before baking


And I just took it out

[Buttercup - Mila]

Buttercup - Mila, I waited almost a month for about a week there the order went to them and 15 days by mail, but I need to track it myself, because it can be in the mail as much as necessary



Sedne, oh, probably looking at the bread and I will still bake it, I will finish the educational hunger for bread

[Nika]

Nika, thanks, I am weak, I cannot be hungry for bread

Galina, and if you need to activate them on dry yeast Masterpiece? You bake them all the time, so tell me how you put them?

[Sedne]

SedneThanks for the sourdough bread. Will be studying. Does the amount of sourdough in a recipe depend on its type? Or can anyone?

Galina, and if you need to activate them on dry yeast Masterpiece? You bake them all the time, so tell me how you put them?

I am not activating. I put it on the bottom of the bucket, as for ordinary bread.

Sedne, thanks for the sourdough bread. Will be studying. Does the amount of sourdough in a recipe depend on its type? Or can anyone?

It depends on the bread, you can't spoil the rye sourdough, but for wheat sourdough it is 100-150 grams, no more, so as not to sour.

[Svetlana]

Svetlana, and what is the service mode?
Lagri, Masha, in my opinion my dough was cold too, at least before baking it practically did not rise.
But the cake was very fibrous, but raw and not baked.

[Vika]

Vika, "Warm" rise of the test in the Panasonic SD-2501 service mode

[Vika]

Vika, Galya gave the link, I just want to note that it is very warm there (about 40 grams) after 20-30 minutes, it is advisable to turn it off.

[Vika]

Lagri, Masha, in my opinion my dough was also cold, at least before baking it practically did not rise.
But the cake was very fibrous, but raw and not baked.

Vika, before baking my dough rose a little and I thought after baking the cake would be half a bucket in size, but it rose higher. The cake also turned out to be very fibrous (photo showed here), seemed damp on the first day, the next day, did not seem so damp, but it was baked for sure. So your dough, too, was cold after the last kneading ... Well, then I'm calm, apparently such a program. I thought that only my HP had such a `` puncture ''.

Quote: mamusi from Today at 08:20 AM
Girls, why are you taking out the scapula?
Ritochka, and I try to take out the mixer, I don't like the "hole" from it in the bottom of the bread

I also always take out the paddle after the last workout. A small shaft hole is much better than a blade hole.

A small shaft hole is much better than a blade hole.

Doesn't bother me absolutely. Well, I'm not bringing bread to the exhibition, but cutting and eating ...
I do not understand this suffering about the holes!
I prefer not to interfere with the process and not touch the dough.

[Margarita]

Margarita, who likes what. I've been doing this for a long time, I'm used to it, especially since it doesn't interfere with the test and the result is the same. I do not take out the scapula only when not before it.

And I take out the spatula only in my Brandik, otherwise you will get the fig bread later, and in Panasonic all the breads that I make are obtained without problems, nothing sticks to the spatula.

I do not understand this suffering about the holes!

I don't understand either.

[gala10]

gala10, Checkmark, welcome! And you don't need to watch anything, right?
I like to put bread and ... free ...

[Margarita]

Margarita, and rye-wheat ones also come out well after baking from HP? And sometimes, after the last kneading, I shift the dough into the L7 form and put it in hp, the program continues, also always an excellent result and, as a result, a beautiful brick.

[Maria]

Maria, I have yes

It's good. And somehow about 5 years ago, when I took out rye-wheat bread, the spatula remained in the bread. Since then, I have been removing the scapula after the last workout in all hp.

[Maria]

Maria, but here Galina sticks, she lubricates with grease, I do not grease and immediately take it out of the bucket and everything is fine.

she lubricates

A scapula?

[Maria]

Maria, like yes.

I do not take out the scapula. I understand, you need to pull out after the last. zpmesa, when the scapula remains in the bread. In my Panas, it remains in the bucket.

when I took out rye-wheat bread, the spatula remained in the bread

I lubricate the spatula with non-stick grease. And everything pops up perfectly.

Maybe if you hold the bread for 20-30 minutes after baking in a bucket, it won't stick, I don't know (I mean rye-wheat bread). Because I practically do not bake wheat, but I bake either wheat-rye, or rye-wheat. And I don't use non-stick grease.

[Maria]

Maria, my bread does not stick with rye flour, I showed sourdough bread a little higher, took it out after the beep, the spatula remained in the bucket, came out right away, did not grease the spatula with grease, although there is grease.

Maybe if after baking you hold the bread for 20-30 minutes in a bucket, it won't stick, I don't know (I mean rye-wheat bread).

During these 20-30 minutes, the bread will simply become damp, the crust will become more rubbery and it will be more difficult to get the bread. Therefore, the bread must be pulled out immediately, except in rare cases when someone wants to bake for another 5-10 minutes.

Nooo, Natalya, it won't damp, I tried it. Now, if it's an hour, it might get damp. I never take it out right away, but only after 10 minutes, because a piece of bread sticks to the shaft, and if I take it out after 10 minutes, the shaft is clean and the bread comes out well. I have so.

[Maria]

Maria, well then only empirically you can find out exactly how for what bread will be. I think it also depends on the composition of the bread.

Lovely girls and irresistible redheads
something I began to cheat on you with confectionery

Here people asked again about the low-yeast regime.
In a nutshell: the less yeast, the longer fermentation can be prolonged, in which lactic acid and other "tasty" bacteria accumulate aromas and tastes in the dough longer.
Low-yeast fermentation time is similar to dietary one, the droplet is longer than fermentation, but much longer than the main one. That is, it promises to be tastier than the main one.
Compared to a long dietary one, the kneading is stronger and the baking is stronger, since it is designed for flour more powerful than CZ for a dietary one.

Well, as far as my theoretical thoughts correspond to practice, let the owners of the low-yeast stove write. I just lick my lips at him.

I have a low-yeast one, but I did not bake anything on it, there you can take any favorite recipe and reduce the yeast in half, right?

Lovely girls and irresistible redheads
something I began to cheat on you with confectionery

Taki herself confessed

[the same]

Yeast dispenser machines.
I also thought earlier that all modes of Panasonic are the same. But thanks to Natasha, I deeply doubted that the latest 2511 and 2512 models had not undergone major changes. Especially that 2512.
The modern European 2512 has definitely undergone. In the main mode, the kneading increased and one stroke was added for sure. The rest should be checked, that is, fiddling with Natasha.
Therefore, now we can say for sure that all models up to 2500, 2501, 2502 correspond to what we write here. They have the same general modes.

From 2510 and above, changes are possible on the main one.
Infa is not enough. We can say that these changes are not so dramatic. But you can't erase a word from a song. They may be

I have a low-yeast one, but I did not bake anything on it, there you can take any favorite recipe and reduce the yeast in half, right?

if you baked on a dietary one, then like that, bake. They are almost the same in time, well, there is a difference of half an hour.
Maybe a gram, half a gram, reduce from the dietary one.

if you baked on a dietary one, then that's how it is. They are almost the same in time.

It's so interesting to try on this too

[front]

Compared to the long dietary one, the kneading is stronger and the baking is stronger, since it is designed for flour more powerful than the dietary meal.

Ie ..... uh ... hello those Lena (unpretentious until now) ... if I'm on my 2501 front I'll still make pre-mix dietary and put less yeast ~ i imitate about Low yeast mode ??? /

reduce from diabetic.

Not diabetic, but di-ethical ... ladies ...

[Natalie]

damn .. they have modern cars, but they slow down
I would not sleep nights, but I would try the modes: yes

Natalie, well, here you have pies and Easter cakes. Moreover, there is no way to get away from Easter cakes for someone who does not have them at home and is not even expected.
I'm tired of repeating myself: here is a tasteless masterpiece, here it is tasteless
Truncated, I give up: DELICIOUS he .. left and will not look

went to wet meringue to do

[Lena]

Lena, so in low-yeast you can take any recipe and reduce the yeast in half yes? Is that all?

I have a low-yeast one, but I did not bake anything on it, there you can take any favorite recipe and reduce the yeast in half, right?

I did so, if the recipe for the Basic.