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

[caprice23]

we will help Olya to have a water supply to their village

I voted back in September, there is registration and the second time in no way

I'm wondering why the slide turned out? On one side, the loaf is higher.

caprice23, this is a feature of kneading-kneading during proofing, on small sizes of bread, after 500 grams of flour, in my opinion, it disappears

[caprice23]

caprice23, Natasha, handsome. Milk - delicious

I'm wondering why the slide turned out? On one side, the loaf is higher.

Bake a couple more times. See if this will repeat itself.
Are you a small size baked? It happens to little ones. Bake a medium to large loaf.

I have it all the time and I don't bother with it. I bake size L - small, so I can eat faster and bake a new one

[here]

And I (and not only me) do not go to galleries

And you (and not only you) will not get into someone else's gallery. The gallery was made just for the photo here insert even for those who have one brick, and not wait for more of them.

I'm wondering why the slide turned out

Natasha, wonderful bread. The slide is because the bun is not quite straight. My Panasius is guilty of this when the dough is dense.

Then why the hell are these galleries needed? Some kind of photo album for personal use.

Exactly. Internal file sharing. And the photo won't go anywhere

And you (and not only you) will not get into someone else's gallery

You can watch other people's galleries. These are the steps:
My gallery-home-photos-choose author

You can watch other people's galleries.

Oops) didn't know. But there's really no time for that

[swetie]

swetie, and in general all the photos that are uploaded to the HP.

Yes, a little hell. We don't need large ones, they will not be eaten. It is better to bake small ones more often, there will be fresh bread.

Beautyaaa! Congratulations again!

Thank you!

Natalya, congratulations - excellent bread from the best bread machine! Panasik never lets you down: if you screw it up with ingredients, water, it will still bake! Then I did it, added all the flour, the scales reset to zero, the gingerbread man looked, added water and .... I baked it all crooked, well .... No tasty, but scored on the form. So delicious bread!

When voting, you need to manually insert the code, if you copy it, it does not accept it.

Report on

Black khlibets (khlibets, loaf) (Valkyr)

For the crumb I baked my own pure rye, based on the Koshi recipe with my changes

Bread only on rye flour (like Westphalian) (Author Kosh) (Elena Bo)

The roof has dropped a little, but the taste is wonderful


it's crumbling

First, knead and proof on the rye dough program. It seemed to me a little liquid in the recipe and I took 220 ml of whey and reduced it by 20 grams of wheat flour. Dry yeast 1.5 h. l. The bread is not high, my rye is almost 1.5 times higher, dense. But fragrant, and it tastes so very rye, so classically rye, straight rye from childhood, and after all, half of the wheat flour ...

It will be necessary to try to bake it in the main mode with an eye

I chose a piglet on legs

mine said that Panas looks like a toilet: girl_red: after the stylish Kenwood. But then thistoiletthe handsome man began to give out such bread, such cakes and did not even take offense at the offensive nickname.

and what .. Kenwood with Radish. Their muzzles are beautiful, but
I went to the store and opened the lid.
In my opinion, there is no point in continuing further.
What is immediately visible inside the Panasi is a thing.
But the rest
Now at least the buckets have begun to resemble human ones, although according to reviews in operation they have not gone far from the old model.
And before that, put a Panasi bucket and another bucket and you can immediately see (or compare the mixers)
And by the way, running around the services is a small pleasure, to be comforted that a fancy beauty will not work at home.
Therefore, the only thing I would like is our "piglet" with the possibility of programming. There would be no price, all beautiful competitors in general would not even be at his feet, but in the basement

[fffuntic]

fffuntic,

all beautiful competitors in general would not even be at his feet, but in the basement

After buying Panasonic, my Redik was exiled to the basement. I suspect that there he will remain forever and ever. In Panasonic, bread has never been unsuccessful.

When voting, you need to manually insert the code, if you copy it, it does not accept it.

Manually also does not accept if it came in blue.

Panas looks like a toilet after the stylish Kenwood. But then this beautiful toilet bowl began to give out such bread, such cakes, and did not even take offense at the offensive nickname.

The toilet is worse than a piglet
But yesterday my husband stopped grumbling about the appearance of Panasik after he tasted the bread

After buying Panasonic, my Redik was exiled to the basement

I'm wondering what motivates me to buy another one with a functioning bread maker? Did she really bake so badly that you wanted to change?

[fffuntic]

fffuntic, Lena, somewhere here on the forum I saw a link to a Japanese panasika, which seems to be programmed. I did not delve into it, but somehow I noted this to myself. Maybe they have already appeared.

in Panasonic the bread has never been unsuccessful.

Oh, golden words

somewhere on the forum I saw a link to a Japanese panasika

Yeah, I saw the same thing, but it was also discovered there that in Japan there is a 110v outlet, against our 220v, so if there is anything else, you need to look for a special inverter and buy it. Well, to understand the inscriptions Japanese study

We are also in the top five. Only now the share price is 36. And so the allegedly 79 rubles. worth


I'll have some pizza for the weekend. No princess, unfortunately, I'll be in the oven

And in ozone it has risen in price - 64 rubles now costs It will end, and if it is as expensive, I will bake on Limakovskaya first grade

🔗

Natalia, congratulations on your first delicious bread!

Thank you! I can't wait for the next one to be baked. We are not eaters, for a long time one loaf is enough.

Girls, on the Pudov website, pizza flour costs 50 rubles per 1 kg. I order from them via the Internet, because in our "Uruguay" you will not find it with fire during the day

I moved the last discussion about the smell of plastic to a separate topic, I will transfer something else there

The bread maker smells strongly of plastic when baking.




Please continue on to the new topic if you have anything to say about HP odor. It will be of benefit and help to others who are looking specifically, who read in silence, who are in the bushes, who reads passing by ...

Girls and boys who will advise. For baking wheat-rye bread, which rye flour is better to take with wallpaper or peeled? What's the difference? Thank you in advance.

[Marina]

Marina, wallpaper is whole-grain rye. Peeled is already a higher grade. Which is better - you have to try it to your taste. I use peeled wheat-rye baking, simply because it is easier for me to buy it regularly. Wallpaper in shops within walking distance is not for sale near me. I went after her on purpose when I was taking out the leaven.

[Marisha Aleksevna]

Marisha Aleksevna, Wallpaper ~ is whole grain flour. They bake with her too. But Khlebushek will be heavier. More often they bake with peeled. I always bake with peeled. Like.

Finally we finished our bread. Baked today according to the Omela recipe "Delicious white bread". Truth has reduced the proportions. She took 400 grams of flour, and reduced everything else accordingly. I took half of the first grade flour, half of the premium. And such a miracle happened.

What a strange roof, uneven. Why is this so?
By the way, the stove smelled pungent, but a little less)




I still like the milk one more. I made it in ghee.

What a strange roof, uneven. Why is this so?

The dough was a bit scary, so it was. The tough dough must be molded by hand after the last kneading, and for HP the dough should be softer so that the mixer can handle the molding. And since the WHOLE process (kneading, proofing, kneading, baking) is in the form / bucket, then it is permissible to make the dough softer.

[Waist]

Waist, thanks, I will work on the bugs. At first I did not report a couple of spoons of flour. And while these couple of spoons watched the kolobok and plumped, it seemed that the kolobok was watery. I don't feel it yet.

Damn, but it seemed to me that the kolobok turned out to be the way it should be. Eh ...

mamusi, Anna, thanks.

I understand correctly, the bun should be softer than when kneading the dough with your hands?

[caprice23]

caprice23, also to me, found the problem. The shape of the roof does not affect the taste. Soon, this vigil over the kolobok will pass, you will stop drinking flour or water in a bucket, and you will sleep peacefully. And in the morning you will get, as always, invariably delicious 🍞 bread.
Until then, play around, of course. He himself was.
Electronic kitchen scales and a sieve (not a sieve) you have already purchased, I hope.
Good luck to you!

I myself was

Exactly!
For some reason I couldn't get to the site yesterday. I wanted to write about the inadmissibility of turning cotton on empty. Anything that contains shadows is prohibited. They have to give energy to something. From the boiler to ...

They have to give energy to something. From the boiler to ...

No thermal relay - yes. However, I agree with you. In order to evaporate the muck from polystyrene, the temperature should be over 100 degrees. But I'm not sure. And the thermal sensor will start to work earlier. And the muck won't evaporate.

Soon, this vigil over the kolobok will pass, you will stop drinking flour or water in a bucket, and you will sleep peacefully. And in the morning you will get, as always, invariably delicious 🍞 bread.

That's why the stove was bought. That would be the minimum of my actions. Threw it in the evening, ready in the morning.

She would also know how to bake a smaller loaf. I didn’t expect that size M from 400 g would produce such large flour. I'd rather bake every day, but tiny.
On the second day, the bread is still tasty, but on the third day it is already reluctant And the trouble begins, where to put it. For croutons, birds, croutons ... As it is not very much for me all this.
Tell me for 300 g of flour you can bake in it, will it work? Or 400 is the minimum?



And then I even started to get upset, bought it, but the bread is not eaten (((

[Nataliya]

And the hassle begins, what to do with it

Nataliya, freeze. Oddly enough, after defrosting, the bread remains soft and fresh. Not as freshly baked, but roughly like the second day. You can even freeze the sliced ​​and defrost not all, but several pieces. In general, try it, maybe this method will suit you.

[caprice23]

caprice23, I agree with Svetlana. I bake medium size, cut in half. We eat one half, freeze the other.

[$ vetLana]

$ vetLana, SvetaI, thanks, I'll try to freeze.
And what about baking with less flour? 300-350g. Can?



How to defrost? In the refrigerator or at room temperature? Package or not?

You can read about freezing here.
Deep freezing of dough pieces and ready-made bread
And about a little bread - well, try it, trying is not torture. Theoretically, it can mix badly and the loaf will be ugly - low and wide. But perhaps our Panasik will cope with the batch, and the beauty of the loaf is the tenth thing. Do it and tell us, we will know too.

And what about baking with less flour? 300-350g. Can?

We already have the experience of others about baking with less flour, take a look

Wheat bread is "less than small". (Countryman)

French mini loaf / baguette in HP. (Mandraik Ludmila)

How to defrost?

I defrost in the microwave.

[Waist]

Waist, Thank you. I have already looked after these baguettes for myself. Very impressed, just my version. I will do it on the weekend. Somehow it is necessary to adapt to them on time, on working days, unfortunately, it will hardly work.

[Nataliya]

Soon you will have this vigil over the kolobok,

and I'm still watching, even though the stove has been living with me for a year.
Nataliya, I make sure to cut the bread, put a few pieces into bags with zippers and put them in the freezer.
then, as needed, I take it out and put it in the refrigerator. if I forget to get it in advance, I defrost it either in a toaster or in a micron.

[Mirabel]

Can you tell me where you can watch a video about a kolobok? I read the topic, studied the description and photos, but the video would be clearer



Mirabel, Thank you. I just wanted to ask which packages are better for freezing. You are just in time

[caprice23]

Mummy masters her "new" hp, complains that she has to bake every other day, the bread flies away quickly This is so far she has mastered only one recipe with a quarter of rye mkui. switch to other recipes, for example dairy, and you won't need to buy loaves, it is difficult of course to master a new technique at the age of 76, but I am glad that she herself wanted a stove, and it was Panasik, nothing else
caprice23, for 300 g of flour it is easy to bake, there is even a recipe for a pizza dough for 300 g of flour in the instructions, it is kneaded perfectly But for 200 g you need to trim the bun, and at the beginning of the kneading, help a little with a spatula.

[caprice23]

caprice23, Natasha, I'm defrosting on the table. I just take it out of the freezer and wait for the bag to stop being wet, transfer it to the bread bin. Something like that. In general, I do not bother defrosting.

[$ vetLana]

for 300g of flour it is easy to bake, there is even a recipe for a pizza dough for 300g of flour in the instructions, it is perfectly kneaded

Is it possible to put the oven on the machine with a delay in the future, or is it still necessary to control and remove the kneading knife with such a volume of dough?



$ vetLana, Thank you. I will try in the microwave and just on the table. I'll see how I like it more)

[caprice23]

caprice23, for 300gr it is possible and with a delay, the kneading will take place without problems, only the bread will be crooked, it was already written earlier that the smaller the bread, the crooked, but this is not important, the main thing is tasty. And 200gr may already have flour-dough around the edges ... I helped with a spatula at the beginning of the kneading

[Mandraik Ludmila]

Mandraik Ludmila, thank you very much. Beauty is not the main thing, the main thing is that it is tasty. I will bake)

[Waist]

Waist, Natalia, specially in this thread decided to place the answer to the constant question from beginners: "What is the smallest bread that can be baked in a Panasonic bread maker?" Let my post be in this thread, because this is where beginners ask everything. You can place a link to my post about a small loaf at the beginning of the topic. My post is dedicated to all the little ones who are big on an ordinary loaf of bread. There is no special author's recipe here, I just counted the recipe for the main white bread for the 1st program for a small toast pan.

For a year and a half I have been baking bread in Panasonic from 225 grams of flour in a toast form. Simple wheat bread on the 1st program according to the first recipe. I set the weight "M", the crust "Light", the display lights up mode 01, the time is 4.00
Recipe:

wheat flour -225 grams

Water 150 ml or 150 gr

0.75 teaspoon salt (3/4 on a small branded measuring spoon)

0.75 tablespoon sugar (3/4 on a large branded measuring spoon)

Rust oil 0.5 tablespoon (0.5 large branded spoon)

raw yeast 4.5 grams (on a jewelry scale) or just 4 grams on a simple electronic scale.



here is baked bread in a toast form.



This is the weight of a baked loaf -337 grams.



After the first kneading (the time is 2.00 on the display) I take out a bucket with a bun from a bread machine. With my oiled hands, I take out the bun and place it. -
shape into a toast shape. I put the toast form itself in the bread maker on an inverted cake pan. (I fill the bread maker's bucket with water for soaking and put it on the table, we no longer need it)




Freshly baked loaf

I bake such a small loaf every three days. I've been baking such toast loaves for a year and a half.

[Alevtina]

Alevtina, so interestingly written! I urgently wanted to try. Only I understand that you take out the spatula before you put the toast form in the oven?
I can’t pull my spatula out of the mold and have already soaked it, but I’m afraid to soak it for a long time so that the water doesn’t leak out ...