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

Girls, take your ranks please! I became the happy owner of 2511 I chose for a long time, and then there was just a share for her in M-video.

[mamusi]

mamusi, well, what are you, teasing me again? I didn't buy a GF in Mvideo today, it turned out to be ordered and prepaid .., but I got an air cover

Girls, take your ranks please! I became the happy owner of 2511 I chose for a long time, and then there was just a share for her in M-video.

Delicious bread!

[Mila Sweetheart]

Mila Sweetheart, Congratulations.

[Mila Sweetheart]

Mila Sweetheart, Congratulations! Let the stove serve for many, many years! And the stove is wonderful!

Tell me where to start, how to check. She's still in the package. And then I read you like puzzles. Diet, with dumplings

[Mila Sweetheart]

Mila Sweetheart,

[Mila Sweetheart]

Mila Sweetheart, I would try the main one first, then French.

Where to start? Something from the book or from the forum Poke please. To at least know what should come out. I still have to buy everything. And then there is no yeast in the house. Only in the freezer from Easter are the leftovers. But you probably need dry ones for the sample? Or any can you?

[Mila Sweetheart]

Mila Sweetheart, well, not European, but the best thing on the domestic market today.

Where to start? Something from the book or from the forum Poke please. To at least know what should come out. I still have to buy everything. And then there is no yeast in the house. Only in the freezer from Easter are the leftovers. But you probably need dry ones for the sample? Or any can you?

live yeast from the freezer must not be drastically defrosted. They will rest and the bread will stink and be low. They must be in the refrigerator and defrost for a longer time slowly, at least overnight.

So any yeast, but not the one that is now frozen

[Mila Sweetheart]

Mila Sweetheart, you can use any yeast
I really like this one
Panasonic SD-2501. Milk bread.

Of course I want to try with sourdough. And dry and live yeast in a ratio of 1: 4 or in different ways? And it is necessary to strictly watch the recipe?

[Mila Sweetheart]

Mila Sweetheart, 1 to 3

Of course I want to try with sourdough. And dry and live yeast in a ratio of 1: 4 or in different ways? And it is necessary to strictly watch the recipe?

you need to look at the manufacturer and ask the girls on the forum who baked, their number. They are all different and there is no general law. What is alive, what is dry.
The living suite is thermonuclear, they should be like some dry ones, and the living ones - Voronezh ones - are slow.

[Mila Sweetheart]

Mila Sweetheart, for starters, ordinary bread on 01 main mode. You can try Natasha-Talia's recipe 🔗 Always great.

[Sedne]

Sedne, Thank you! We still need to study about the bun. And then I only heard it in theory. The course must first be completed. And then I'm even afraid to unpack it



Masyusha, Thank you. I will study.

Do not ... start only with Natashkin, and then only French, but with milk and butter
well, then you can listen to other advice

[Mila Sweetheart]

Mila Sweetheart, but I use yeast 1 to 3 for baking, for bread most often I replace 1 to 2.



I wouldn't start with Natasha, it didn't come out for me once, there is a lot of liquid, you need to know the rule of the kolobok in order to try it. On whatever flour I have not tried, but all the time, according to that recipe, the bun comes out liquid, I have to add flour, now I just pour less liquid.

well, ordinary bread is too ordinary, no it.
I don't like it at all. Then at least milk.

[fffuntic]

fffuntic, yeast is more often found in our country. So most likely on them. Then let them lie down from the freezer.We must try it fresh. To at least know if something is wrong with yeast.



Do you need to check the stove itself? Somewhere I came across which mode should be turned on for verification. But I didn't remember. And now I can't find where.

the suite is very strong. The least proportion is needed. My fresh 4g suite French ups. No more than 7 in a regular place for 400 g of flour and this is without activation, I immediately grind it with flour. With activation, probably even less is needed.
I looked at the girls. Some people like to put 7-8 grams of luxury on 465 grams of flour in bread. But not higher.

I would not start with Natasha, it did not come out for me once, there is a lot of liquid, you need to know the rule of the kolobok in order to try it. On what flour I have not tried, but all the time, according to that recipe, a liquid bun comes out, I have to add flour, now I just pour less liquid.

Yeah? ... Sveta, and I'm in surprise, right, you know how Natasha and I had — right from the first time — a direct hit. Never, NEVER (!) I did not open the HP and did not look at the bun, I don’t even know why ... as if by itself. I open-get Bread !!!) With a beautiful convex roof.
There, in Natasha's topic, you can directly trace the chronology of my loaves ... not a single miss (without observing the kolobok)
And I bake it literally in a day or two. He is our main one.

[Margarita]

Margarita, well, that means we have such flour, it needs less liquid, but I put it for the night once, in the morning I look, and it is low with a failed roof, I immediately put it 2 times, but tracking and looking, and the bun is very liquid straight, practically it and no.

yeah .. Natashkin is delicious
such a pure taste, lovely. Maybe it's better to get confused with a kolobok?

On what flour I have not tried, but all the time, according to that recipe, the bun is liquid, I have to add flour, now I just pour less liquid.

Yes, it turns out a bun with a "comma", but I don't add flour and the bread is very tall and tasty. For beginners, of course, you need to start with the Rule of a kolobok, but now I am no longer trying to achieve this notorious kolobok and the bread is tastier and even a small loaf is always even, but with a kolobok it came out crooked. But this is purely my IMHO

I would not start with Natasha, it did not come out for me once, there is a lot of liquid, you need to know the rule of the kolobok in order to try it. On what flour I have not tried, but all the time, according to that recipe, the bun is liquid, I have to add flour, now I just pour less liquid.

That's how interesting
Sveta, can you imagine, but now I have to add another 15 ml of liquid in the oven 2512 so that it turns out the same as it did in 2500. For my flour, liquids are normal, and the bun turns out to be good
By the way, maybe try with pre-mixing, maybe just gluten "thinks for a long time"

No more than 7 in a regular place for 400 g of flour and this is without activation, I immediately grind it with flour.

I also have Lux. I put on 400 g in Natasha's bread 7 g. But right into sugar or honey I immediately trample a cake of yeast at the bottom of the bucket. Then a little flour, then whey, then the rest of the flour, and everything else in order. I used to do that. If I bake right away and for kneading, then pour whey right on top of the yeast and then in order.
Moreover. .. I fell in love with such a bookmark so much that I began to do so in all Breads. Like. At the bottom is a spoonful of honey, in it yeast mashed in your fingers, then liquid (if pitch without delay), etc.
I do the same with Fugaskin Darnitsky (with my corrections) :-) :-)

By the way, maybe try with pre-mixing, maybe just gluten "thinks for a long time"

Yes, it may indeed try, but your flour is definitely better, yours is strong, it is very difficult to find such flour here.

And if the recipe contains dry yeast, then you just need to put the live yeast in the bucket all together, or how to behave differently with them?

well, it means we have such flour, she needs less liquid

Sveta, what kind of liquid do you like? What kind of water do you add?
On tap hard gluten develops better. And sour milk helps gluten.

Kolobok is very liquid straight, practically it is not.

I never ... did not look, it was already interesting ... Natasha's "full trust"

Sveta, what kind of liquid do you like? What kind of water do you add?

serum

And you can only put on a timer with dry ones?

Do you just have to put the living ones in the bucket together, or should you behave differently with them?

I just described my version of the bookmark above. Let the others say. Yes, they already said.
It doesn't matter what yeast is in the recipe, you put the one you like, taking into account the proportion, about 1 in 2.5 or 3.
Here you will understand everything empirically.
We must start baking and try

[Mila Sweetheart]

Mila Sweetheart, congratulations on your assistant !!! Pani Sonia rules definitely !!!! I can imagine what it’s like now: my hands are shaking, my head is confused, how not to spoil the expensive device, and suddenly it doesn’t work, and finally: WHAT TO DO? !!!!! Did you guess right? Don't drift! Everything will work out. Required. That's right, start with the simple bread from the instructions. And then further down the beaten path. Good luck !!!
Py. Sy. I switched to "live" yeast a long time ago. We always have Lux for sale. Goes well. I crush it right to the bottom, and then follow the recipe. Well, sometimes I dilute it in liquid. But more often - to the bottom.

[Sveta]

Sveta, well, the pre-mixing is still spinning in my head. If the bun is not going to, then there is little gluten. The liquid can be taken cold.

By the end I have quite a kolobok, a lively one. If I don't pour 15 ml into a new stove, then by the end of the batch I have a "stone" in a bucket.

[Natalia]

Girls are my favorite on the timer these

Bork. "Whey Bread with Delayed Start"
Bork. "Long fermentation bread"



Natalia, by the way, maybe you're right, these 2 breads are also with a lot of liquid and always come out, gluten in my flour is definitely weak.



I will do everything, as we eat your bread exactly according to the recipe with pre-mix.

[Irishka CH]

Irishka CH, Irina thanks! Everything is exactly as you write. I didn't even unpack it. I do not know which side to approach her. I'm sitting here reading

[Mila Sweetheart]

Mila Sweetheart, watch the video, everything is detailed there. pair shows starting from unpacking.
I got Natashin, but the liquid is also different, at first I added it, now I reduce it. Today I bought your little thing, Rit, out of town, I will try

[Sedne]

Sedne, and if a different HP model is indicated, then it must be taken into account somehow or the principles are the same for everyone. But the time is probably different for everyone?
Sorry so many questions

[Mila Sweetheart]

Mila Sweetheart, I thumped the usual yeast into the first bread. like pies. She pulled out the finished bread. Soooo smells like yeast. Here, I think, and a baked bread from HP. I had to read the forum, study the kolobok

[$ vetLana]

$ vetLana,

[Mila Sweetheart]

Mila Sweetheart, I do everything according to the recipe for other HP, all the rules.

[Mila Sweetheart]

Mila Sweetheart, so unpack it soon !!!! Why wait? It should work !!! Study the instructions and go!

I already wrote here a lot before (at the dawn of mastering HP), but I repeat: I love the sounds of a working stove! It's just MUSIC. Well, that's what we hear. Some waltz, some rock, some rhythm and dance ... Especially at the beginning of the batch.

[Irinka]

Irinka,

[Mila Sweetheart]

Mila Sweetheart, the main thing is to watch the kolobok.

[Sveta]

Yes, it may really try, but your flour is definitely better, yours is strong, it is very difficult to find such flour here.

we have good flour, but slow. Does not have time to swell properly
Rita and I have already organized an open campaign here: do it with dumplings, do it, girls with domestic flour.

True, you can't do this with a delayed start
But, Sveta, try Natasha's and with dumplings at your leisure. Mix into porridge and start dietary or French

True, you can't do this with a delayed start

Why don't you do it? Omelka has a batch for 2-3 minutes, then the timer is on the main program, after 7-10 hours the bread comes out very tasty, maybe Natashin can put it in the same way? Just remove a little yeast.

I think you can go out first, and then in HP ...

We have confused Mila completely, girls ~ beauties ...
Mila, let's do this ... You unpack, put it, rinse the bucket, wipe it dry, and then call us for help ...and we will do everything in order ... in the morning buy dry yeast to begin with. My advice.
And bake at least milk from the instructions. Everything is written there literally. And we are close.
But first, you still HAVE to unpack!
Alas, without breaking the egg, you will not fry the eggs!