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

And why sometimes the bread is not baked in the area of ​​the mixer? In this place, even after a few hours, the crumb is moist inside.

It’s strange. It turns out on the contrary, a little bit fried with a crust is what is adjacent to the mixer.

me too. I say: "... in the area ...", and not at the mixer itself. Somewhere 1 ... 2 cm above the bottom

[Vital]

I say: "... in the area ..." and not at the mixer itself. Somewhere 1 ... 2 cm above the bottom

Vital , well then, if you think about it, there is a bucket mount under the mixer, and in that place there are slots through which the outside air easily penetrates and reduces the temperature in the area of ​​the mixer.That is, these reduced degrees are not enough for full baking. Maybe there are more options
Somewhere it was that the stove was wrapped up so that it kept the temperature inside well, but then it looked strange.
You can even try to cover with towels around the stove between the stove and the table, you can leave a gap for reduced air circulation ... What do you think? Try it, maybe that will change

Natasha, this happens sometimes. Her wrapping is not for Panasik. There is something else. Has already begun to investigate the problem according to the developed plan I will report on the results.

Well I will wait

[Svetlana]

can I bake milk bread in French?

Svetlana, I baked milk in French, I liked it.

My French bread with half the yeast is great

Natul, your bread is great on Diet Mode. Now this is the only way I bake it

[Elya]

Elya, oh, how To health !!!
Already in French, and in dietary, and in basic ...

[Vital]

Vitalto be soft, there must be a lot of moisture and less heat. There is a piece of iron. On the contrary, it should heat up and give a crust. on conditionthat it heats up just like the bucket that is next to the shades.
There is a gap between the spatula and the bottom of the bucket, which can prevent the piece of iron from heating up as much as the bottom of the bucket.
If you place something in this gap, for example dough, then the spatula will heat up less. If, for example, the dough also slightly lifts it, here's a soft place for you.
It seems to me that this can be when your dough is thick. It lifts the blade, insulates it from heat, and increases the air gap. The blade is not very hot. It turns out softly.

It seems to me that this can be when your dough is thick.

This means that there should be more liquid. By lifting up, forming a gap, the spatula would be guaranteed to remain in the bread. But the spatula stays in the bucket! Something is wrong here ...

[fried]

is not a fact. There is one more gap - the main one - on the stock. And the stock heats up more than a paddle in a dense dough. That is, it is sticky there and the height of the stem is such that the bread will not lift the spatula higher. The spatula will sit tighter on the stock, not in the bread

I. just the spatula will cook more on wet bread if it heats up well and fried in a crust. It should be more glued to the bread than to the stock. And this is possible with very good heating.
And the less it heats up, the more likely it is to stay in the bucket.

Rather .. it all depends on how much the dough will crawl into the gap on the rod and stick the blade to the rod.
Technically, if the dough is wet, this gap will still keep the blade in the bucket.
If the dough is very dense, then a little dough can get into the gap on the rod and the blade can fall out, despite the weak heating in the center.
For light to medium-hard dough, the shoulder should remain in the bucket.The dough will crawl into the gap on the stem and glue the spatula to the bucket.
At the same time, with medium density, softness in the middle can be observed.

Interestingly, in my other HP, the spatula always flew out with bread, and the form itself got dirty, sometimes it just didn't work out to take out the bread, it was passed with a silicone spatula on the sides, but here the bucket is clean and the spatula remains, I still think case in non-stick coating, does not stick to it and the scapula remains in the bucket. And in old ones, it is not enough that the bread is taken out with a spatula, so you get a scapula of figs, it breaks out straight with a crumb of bread, because of this I tried to take out the spatula before proving, and I did the knuckle by hand, by the sound of the engine ... in general, because of all these dances, I decided on panasik, which I do not regret!

there is nothing to think about. Just take two paddles and see their design. In order for the blade to remain in the bucket, it must be fixed on the rod - the shaft. If you look closely - then Panasonic has two details that other HPs do not have. The gap is larger at the top and bottom of the scapula; the bottom is flatter. This will cause the dough to slide into the upper gap and the blade will stick to the shaft. And from below, it is more difficult for the dough to lift the shoulder blade.
And other manufacturers have just the opposite. There are more gaps at the bottom, but not at all at the top. The dough pushes out the spatula instead of sticking

And I often have bread with a spatula together, but I bake with the addition of rye flour, pure wheat is rare. Therefore, I take out the paddle after the last workout.

then make sure the shaft is well cleaned with a hole in the blade. So that the dough can easily crawl through there and keep the spatula on the shaft.
But .. again, if the consistency is liquid enough to crawl through the holes and hold, glue the blade to the shaft.
At a certain density of the dough, the spatula should fall out along with the bread. If the normal amount of dough does not fit on the shaft, or the hole is dirty, it will not stick well there.

I baked the bread again, but without seeds and sesame seeds.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 2101

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 2109

I just increased the amount of Hercules to 70 g. This is for the lover of oatmeal flavor. I love Hercules very much in bread, I left the rest unchanged. I will bake now every other time. This way and that way. Happy

[fffuntic]

fffuntic, Lena, I always clean the hole in the blade and the shaft well, and apparently this is not the reason, but the fact that a sufficient amount of batter does not fall into the holes between the blade and the shaft, so it can be. First, I will try to knead the batter on the Dumplings, and then turn on some kind of mode and mix the rest of the flour. I'll see what happens.

Do not tell me whether the signal in Panasonic SD-2500 can be made louder, it is very quiet. I skip the ending all the time, and today the cupcake was left without raisins.

[Galina]

Galina, No, the signal cannot be made louder. And just start a timer or alarm clock in your phone.

And how do you know when it is time to fall asleep raisins?

[Galina]

And how do you know when it is time to fall asleep raisins?

Galina, depending on what and on what program you are printing. For the cake, first the dough is kneaded in a separate bowl along with the raisins, then the dough is transferred to the bucket of the bread machine and the baking programs are started with the indication of the time.
For other baked goods with additives, your oven has programs that tell you when to add additives - the handles flash on the display, which means to add manually. Usually the stove is paused at this moment, and after adding, you can forcibly press start to continue, or the stove itself will automatically turn on the continuation after a pause.

all this is described and shown in the instructions

There is a basic program with raisins. I waited for the raisins to fall asleep and missed it, a very quiet signal, in the next room I could not hear.

[Galina]

Galina, we have a sign in which it is noted when the dispenser is triggered (signals for manual addition in your stove)
You should print and navigate through it, at what time you need to return to the stove and "pay attention to it"

Time table of processes in Panasonic 2501

If the link gets lost, look in the first post of this thread

Well, you can see the time and remember what time the signal for the raisin stuffing goes. And next times, start a timer.

yes figs with her with a scapula. I take it out with two fingers if it remains in the bread. I already wrote how. It doesn't bother me.

I'm going to bake Sanadorin bread that Natasha found
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1864

It uses flour 1 s. : girl_cleanglasses: I have a. from. and c. h. If I replace 400g. flour 1 s. for 260g. in. from. + 140 g. C. h. ?

The day before yesterday I baked pure rye, according to the European recipe, the simplest one. According to the layout in the recipe, 500 g of flour, I took 460 g of flour and 40 g of rye fermented malt, 2 tsp yeast, versus the prescription 2.5 tsp, everything else is according to the recipe. I brewed malt with caraway seeds and coriander water for a total of 440 ml.
Since the instructions say that some of the flour can remain on the sides of the mold, I followed the kneading, I had to first help a little with a silicone spatula, since naturally the bun did not form, and the dough tried to creep into the corners ... At the end of the batch I looked again , I saw that a spatula with practically no dough was in the middle, and all the dough was distributed in the corners, raked the dough with a spatula to the middle and left it for proofing. I did not open the stove again until the signal. Here's what happened:

As you can see, the lid fell a little, immediately after baking it was almost flat, but the bread from the inside was damp and heavy, so the middle dropped in a day. The bread is delicious, but the crumb is raw, I forgot to check the temperature inside the bread right after baking.
It seems to me that you still need to slightly change the flour-water ratio, I will not add yeast, I believe that 2 tsp. enough. Most likely, I will bake in the future in manual mode, because I think that the proofing time is not enough ... Well, in general, the mode of rye bread on Panasika did not pleasantly surprise me, there will be the same dances with tambourines. But this is not scary, firstly, I’m already used to it, and secondly, I understand that rye bread is a very capricious job and loves hands, so for the sake of a result that suits me, I don’t mind working with hands.

It uses flour 1 s. I have in. from. and c. h. If I replace 400g. flour 1 s. for 260g. in. from. + 140 g. C. h. ?

I have written out in a notebook that for 2nd varieties can be mixed into. from. and c. s 1:5... Information from some old diaries of mariana_aga.

[Gibus]

Gibus, Thank you. I was looking, but in the internet there is a different infa. It is clear how to mix with bran, but I will experiment with flour.

bran it is clear how to mix

and with bran as?

[the first]

Reporting results the first test stage for baking bread at the axis of the scapula. I changed the yeast - the bread was baked completely.
Tomorrow I'll start the second stage - I will open the bucket. 180 degrees

[Mirabel]

Mirabel, Vika, in the Admin thread it is written how to get different varieties of flour from in. from. and bran.

where to?

This is for connoisseurs. 180 degrees

This is for connoisseurs

is it some kind of secret Club?

Her, the situation was discussed above, where the bread was with a sloping roof to one side or burned on one side - I don't remember. It didn't concern me. And someone suggested turning the bucket 180 degrees. The problem is gone. Everyone rushed to mark the buckets. Something like this.

Everyone rushed to mark the buckets. Somehow that

I hear it for the first time...
I heard about the bucket creaking in some people ... but about the impermeability and the roof ... nope!

There are no rules for installing a bucket, otherwise the Japanese would immediately make buckets with marks.

I have this second stove. So: in the first everything was SUPER and no matter how you insert the bucket. But in the second, it knocks and dangles in one position, and in the expanded 180 * - everything is fine. Therefore, I had to make a mark to insert the bucket and the batch was normally quiet.

I compared two buckets and there is only one difference: the mount itself (I forgot what it is called) is the same, but installed slightly with a difference in height. This is where it is higher, and the shoulder blade is raised higher from the bottom of the bucket, then the bucket knocks.And where it is lower, and, accordingly, the scapula is closer to the bottom, but does not touch, then the bucket is quiet and firmly installed by either side.

I should still compare, maybe I'll see something else

[Waist]

Waist, Natasha, but I don’t know ... There are some sounds, but they don’t bother me. And since I always put the bucket in different ways, but I did not hear the difference. So, let everything remain as it is. Right?

Yes, let it remain for anyone, if there is no difference and does not interfere. If there was a difference, you would already have noticed

Please tell me what is the difference between 2510 and 2512, the fact that there are no dispensers in it, I understood, but what is the difference in software? Does 2510 have a program for Easter cake and rye bread?

[Thumbelina]

Thumbelina, Olga, in the first post of this topic there is a link to the stove comparison table. There are many more useful links.

[Waist]

Waist, Natasha, but you can't give or take a picture of the recipe from your new book from the new oven "Soda Khlebets"



That's all straight ~ everything as they write. Interesting to me. Pliiiz!

Does 2510 have a program for Easter cake and rye bread?

Program "Rye" in the stove 2510 - NO, and the cakes are perfectly baked on the program "Dietetic".
Comparison tables HERE

Rita, I have a recipe in the instructions - this is a Scone recipe, but it is baked with a loaf. The scones are slightly sweet, may be with raisins, etc. This is not a bun, or a cookie ... Just sweet ... Here in the video you can watch, Siri ... in English, but you can see what happens



The mode itself: 10 minutes kneading and then baking right away - that's it. I'll show you the recipe another time, okay I need to translate it

Thank you, now I figured it out, I will buy 2512.

[Home Skon (loaf of bread)]

Although what am I?

Home Skon (loaf of bread)

200 gr of general purpose flour
160 gr bread flour
60 g butter (diced 1 cm)
2 eggs + milk up to 160 ml together
60 grams of yogurt
0.5 tsp salt
40 g sugar
10 grams (2.5 tsp) baking powder.

you can use your favorite additives: nuts, raisins, chocolate drops ... Pour along with the rest of the ingredients at the start.

How to fall asleep is shown in the video, nothing special.
The first stop is to scrape everything off the walls and forcibly bring it closer to the center so that it interferes and interferes.
Stop in two steps to shape and place the dough more evenly.
All.

Check readiness with a skewer, cool completely.
They eat traditionally sliced, spread with butter and marmalade.

It needs to be translated

Natasha, I will translate it myself, not a problem for me. Take a photo, eh?) I want skony too!
My bread is finished. I'll get it now. Soda.

[Rita]

By the way, Ritaif you are going to cook it, please tell me, with which of our pastries it is comparable

Thumbelina, you are welcome

Although what am I?

That's it!
Thank you!))))
And this soda that was baked also cannot be tasted until it cools down, right?

Rita, I wrote the recipe above from my instructions.
I also wanted to try to bake this way, just for the sake of curiosity and comparison, this recipe

Milk cakes (GOST) (Scarecrow)

And this soda that was baked also cannot be tasted until it cools down, right?

Rita, as always, yeah.




And come to the topic with a photo report

Natasha, I’m writing a report there in the soda center. There is a photo.

Hello!
I bought a can of sun-dried tomatoes in sunflower oil. Can you please tell me a verified and tested recipe for delicious bread with sun-dried tomatoes, I did not find on the forum. I really want to bake "Italian" bread. I have a Panasonic SD-257 bread maker. Thank you in advance.

[Tatiana_S]

Tatiana_S, But follow the link to see the recipes for Italian breads from the instructions. I did not bake with tomatoes, but I always get simple Italian according to the recipe from the instructions

🔗