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

[Milena]

Milena, from green buckwheat flour this can turn out. It is VERY different in color and taste. Read everything on the packaging, maybe somewhere it says from which buckwheat flour is ground.

Good evening. Girls, help me please. I have a Panasonic 2511 bread maker. I bake bread according to a recipe taken from this forum. Ingredients: Water 270 ml, 200 g rye flour + 200 g. wheat, yeast 1.5 tsp, salt 1.5 tsp, sugar 1 tbsp. spoon, oil grows. 2 tbsp. spoons. I measure the water with a measuring cup, salt, sugar, yeast with a measuring spoon, weigh the flour. Bookmark order: yeast, flour, salt, sugar, oil, water. Different flour, Safmoment yeast. Bread maker Panasonic 2511, rye mode. At first, the bread turned out to be normal (although I was worried that it was not high). Here is a photo. Now, although I put everything in the same way, bread does not work. The top is always fallen, but the inside is almost always poorly baked. What I did not do: reduced and increased water, yeast the same way, changed flour. Maybe I have something with the rye regime. I still have a week of guarantee, it can quickly be carried. I am inserting a photo of the current bread. Sorry, you can't rotate one photo.

[Varvarka]

Varvarka, I bake such bread on the main mode.
Yeast 1 tsp + serum instead of water.
I even take a little more water 280-290.
It turns out great.
1.5 salt there is a lot for me, but it's a matter of taste.
Try baking on Basic - my advice!
Your bread is like a fermented one. There is a lot of yeast, and he walks and walks, but there is no second Kneading and he falls off ... So ... Myakish is so ...
IMHO.

And I'm upset about something. Now I was climbing on the phone, looking at pictures with my bread and noticed that it was somehow short that I began to get. When they just bought xn, the first bread was dairy from 400 g of flour, almost reaching the edges of the bucket. And now all the time just above the middle of the bucket. Lately I've been baking whey. Maybe she somehow affects?
Or maybe the bun should be made denser? Does excess water affect? Although the roof is convex. ..

[caprice23]

caprice23, Natasha, there is no reason not in the serum.
It happens to me too.
The usual bread, suddenly LOWER than usual.
I concluded that I personally had this from changing the batch of flour (well, I opened a new bag) ... I always bake with the same brands of flour:
Makfa
Hostess advice 1 grade
Tverskaya rye peeled
C / z French thing.
And that's all. This is my whole set.
I always bake with whey. But the result is ... Sometimes unexpected. Height.
Or suddenly flour asks for more water ... (when the roof is with ridges)

I rarely use 2 grade flour. I bought it for the first time. I'm playing. There are few conclusions so far ...



I don't particularly strive for high loaves. I don't like very airy ones, I like denser and wetter ones. And I mostly bake half-baked ones. For 400 g of flour ~ for me a loaf is just over half a bucket ~ normal! Arranges. Since I add a quarter more c / s there ... I use the highest grade less. I dilute it with 1 grade or don't put it at all.

[mamusi]

mamusi,

mamusi

Thank you for responding. I tried it on the main mode yesterday. It turned out the same, but also the top is strange. I'll try to put less yeast. What remains incomprehensible in this situation is that for two months I calmly baked bread according to this recipe and on a rye mode and everything worked out. And then it suddenly stopped. Therefore, I sin on the bread maker.
Here is a photo of the baked on the main

[Varvarka]

VarvarkaI join Rita: bake on Basic.
While writing, you answered.
Does the stove stand in a draft?

[Varvarka]

Varvarka, Yeah ... weird!
It's too early to sin on the stove ...
Bake ALL different bread. Pure white. Or from the Instructions. Take another flour. Bake mono.
After all, if the oven is faulty, it will not bake any bread for you!
(I SUSPECT YOUR FLOUR)))

[Varvarka]

Varvarka, did you change the flour? M. b. another batch and another flour.
I would change the yeast, flour and bake bread with Basic or low-yeast bread according to the recipe from the book to Panas.

[Varvarka]

What remains incomprehensible in this situation is that for two months I calmly baked bread according to this recipe and on a rye mode and everything worked out. And then it suddenly stopped. Therefore, I sin on the bread maker.

Varvarka, I had such a situation when I changed the bread maker. We tried different options with the recipe ...
In the end, I put the dough, kneaded in the kneader at once in double volume, in two bread makers at the same time. And then it became obvious that it was precisely because of the bread machine. Apparently, somewhere it blows, because in the old one everything turned out fine, and in the new one it was a donkey. It was NOT Panasonic. After this experiment, I tried to cover the dispenser of the new bread machine and wrap it on the sides with towels so that there were no internal drafts, but it did not help.
It is possible that you have another reason ...

A lot depends on flour, you understand this when you start trying different ones, and of course yeast. And there is also a battery in the scales, and the scales themselves must be calibrated over time if there is such a function. I'm thinking of buying Japanese ones.

[Varvarka]

At first, the bread turned out to be normal (although I was worried that it was not high). Here is a photo. Now, although I put everything in the same way, bread does not work. The top is always fallen, but the inside is almost always poorly baked. What I didn’t do:
...

Varvarka, another option, just recently discussed - LIBRA !!! The battery may have run out and now the flour weight is shown incorrectly. Check it out. For example: pour 200 or 300 ml (so that there is an even number for convenience) into the same measuring cup from HP,
put another glass on the scale and reset the readings,
pour into a glass on a scale the water that was measured in a measuring glass.
Water is the same in weight and volume. So, if you have measured 300 ml of water - should be 300 g .
This is the simplest thing that comes to mind.
Although you may have calibration weights or something else with an accurate weight to check the scale.

[Waist]

I put on the scales HP bucket. With a scapula/ stirrer it weighs 705 g... The easiest way to check the balance.



Waist,

Girls, about the scales, I do not argue, you can and should check. But she's probably looking after the bun. Since the failures have already begun. Wasn't she so wrong about the weight that the bread behaved like that? A?

[Rita]

Ritaturns out to be quite possible. Here, you can read, almost the same story
Problem
The reason is the battery in the scales.

From a similar series when the balance is switched to measure not in grams, but in other measures, such as ounces or milliliters.

Problem
The reason is the measurement in pounds, not grams.

Girls, thank you for your attention, it's very nice that there are so many answers. Don't leave me alone. Girls, the bread maker is not in a draft for sure. I bake white wheat bread, it turns out excellent, I changed flour. The only thing that those two months that the bread turned out was different sugar, some kind of yellowish. Now I put it according to the same recipe, but reduced the yeast from 1.5 to 1, and the salt from 1.5 to 1. How it is baked, I will report back.

And today I will try the Italian recipe again, but now I have tough flour.
I went to put it, in the evening I will unsubscribe what happened.

Girls, the scales are checked, they work fine. Exhibited in grams.

[Varvarka]

Varvarka, we will not quit for sure

[Varvarka]

Varvarka, yeast, check, tends to age if stored improperly.
I store it in a baby food jar with the lid closed on the refrigerator door.
I pour three sachets there.

Bucket calibration is tough! all the same, that marigolds with tailor's Scissors cut. Weigh a ruble coin once, write it down and store it with the scales. Here's the whole calibration. And remember about the default error of 1 gram.
Do you speak Japanese? Oh well...

Girls, thanks again to Yeast for this series of experiments, I bought fresh ones.

Rita, it turns out, is quite possible.Here, you can read, almost the same story

Thank you, Natasha, read it aaaa ..
Yeah, the situation ...

[Varvarka]

Well Varvarka writes that everything is in order with the scales - now you can look for a reason in another.

I concluded that I personally had this from changing the batch of flour (well, I opened a new bag) ..

Precisely, I changed the flour, now at Belonezhnaya pitch, and at first Makfa was. Means because of the flour?

[caprice23]

caprice23, Natasha, and I always have Makfa unheard of bread raises compared to other flours.
I don't know about the others.
Here is my verified experience:
One and the same bread (tutel in tutel), namely Darnitskiy from Fugaska, baked instead of Makfa on flour, the Hostess's Council, is always 2 times lower. But not WORSE. Just different and also very tasty. I bake this and that. Depends on the wishes of the family.

But not WORSE

That's, for sure, not worse, but different! Thanks for the tip, it means flour

Weigh a ruble coin once, write it down and store it with the scales. Here's the whole calibration.

I remembered how the whole forum was buying scales, a few years ago, with 5 rubles in the store went to the store Itself, bought a friend. It seems 6-7 g she should have weigh.

there are scales with an error of 0.1 g, you need to take a closer look at these, in foreign stores there are, but we have ...........

[Olga]

OlgaThe cheapest electronic scales are enough, for example from Ikea, with an error of 0.1 g, these are small jewelry or pharmaceutical scales, usually with a weighing limit of up to 1 kg.

Olga, Sasha is right. If the balance, when weighing the yeast, shows instead of the required 8 grams. 8.3 or 7.8 Will you correct by removing or adding crumbs?

[Thumbelina]

I use Ikea scales. I did not specifically check the correctness of the testimony. Somehow it never even entered my head to check them. It's just that when I put the bucket, already on the machine, I look at the weight. Of course, I will note if instead of 705 they show a different figure.




Thumbelina, we are correcting the bun. Therefore, such precision is not needed. In general, I baked for a long time without weights, and it worked out fine. I needed the scales when the mixers began to bake.

Girls, I'm reporting. I baked with a reduced amount of yeast and salt reduced both ingredients from 1.5 tablespoons to 1. I haven't cut the bread yet (hot), but visually it is better. The crown is no longer sunken. Girls, I still think, maybe the fact is that when I first got it, the sugar was different in quality. And now it turns out that by reducing the amount of salt, I increased the amount of sugar. I had some experiments after the bread was no longer made with honey instead of sugar, and several times the bread turned out to be normal. But I decided to get away from experimenting with honey, because my honey is candied and I weigh it all the time in different ways. I want to come to the desired quality with sugar. Girls, can now put one more and put sugar instead of one spoon and one and a half, although it can turn out sweet. What do you advise? I post a photo. But in comparison with the first, there is still a difference

[Varvarka]

Varvarka, and how much flour? Is it small?



Maybe a lot of liquid?

Flour 200 gr. wheat and 200 rye. Water 270 ml. On rye, the size is not displayed.

[Varvarka]

Varvarka, small, in my opinion, turn out worse than medium and large sizes. Did you follow the bun? What was the bun?

The gingerbread man is quite elastic, it was not smeared over the bowl. No, resilient, yet inappropriate term. Soft-elastic

[Varvarka]

Varvarkaif the cut and taste are good then everything is OK.

Well, I'll try to cool it down. Or maybe sugar is different? I mean, the same amount of different sugar affects the dough in different ways?

[Varvarka]

Varvarka, you have 2511, try to bake on the "rye" program. There is one crunch, and from the instructions for this panasik, breads with an amount of rye flour close to half are baked on the rye mode. And if there is an opportunity to look at the proofing, try manually starting the baking after the volume of the dough has increased by 1.5 times. With rye flour, long proofing with temperature is not very good, this amount of wheat flour is not enough to support the weight of such bread, with large holes.

I use rye and bake. I have just read that the temperature can rise too much during the proofing. Tomorrow, nevertheless, I'll try to take it to the repair, whatever they say.

Or maybe sugar is different?

As much as he can, an acquaintance has a hobby for distilling, says that in economy-class chains, sugar is not suitable for his hobby.

Baked Plain White Bread on Basic Mode. Added 2 tbsp. l. whole-wheat Ryazanochka. The smell of bread when cut is not tasty, unpleasant, I would even say. But not active, but if only to smell it on purpose.
Baked on whey. She has been standing in the refrigerator for 4 days already, she bought from a private owner, I don't know how much she had before me. What can be wrong? In wholemeal flour or whey? On the cut, the bread seems to be ordinary.
The main flour and yeast have already been tested, baked from these packs.

[caprice23]

caprice23, c. h. flour spoils if stored improperly. My taste was bitter, I could not understand why the bread turned out to be bitter. Thanks to the forum users, they taught me how to choose and store: girl_love:
Ideally, c. h. flour d. b. well packed (no air access) and fresh - see date of issue. I open the package and close it with a clip. I put it in the withers. Now I buy packages of 1 kg.



If the cottage cheese is good, then the whey should be. good if fresh.

[caprice23]

caprice23, theoretically whey can turn rancid, but I have whey and it costs nothing for a month, only it becomes sour and when opened it makes a millet, that is, there is a quiet lactic acid fermentation, which is what I need for rye bread. Smell the whey if it smells good, even sour, then nothing, and rancidity is immediately felt. And Light about Ts.Z. I wrote everything correctly, it is necessary to look at the expiration date and if stored for a long time, then in the cold and tightly closed. Can be poured into wide-mouth plastic milk bottles and stored in the refrigerator. But I keep it in a pencil case, because I use it often and for more than a month I have no C.

[Mandraik Ludmila]

Mandraik Ludmila, $ vetLana, Thanks for the quick response . Flour from 10/17/17. generally the freshest. She just opened the pack and put it into action. Just a couple of spoons. I sniffed the serum, like a normal smell, sourish truth, but the cottage cheese from that auntie from whom I take all the milk is also sour for some reason recently.
The bread tastes like normal, but the smell is somehow strange, not bready, not appetizing.
And this could not be the most notorious potato disease?
And yet, for the future, is it cooked from wholemeal in a mixture with some other flour or purely on it alone?

[Natasha]

Natasha, and did you take such flour before? Or did you bake it for the first time? But in general, not everyone likes CZ, it's not for everybody. The oven can also be used on a purely Ts.Z. on a dietary regime, or in a mixture, there are recipes in our instructions. I baked in every way and cleanly, and with a CH and with an admixture, we like it in the family.
Varvarka, I make all the dough only on honey, it doesn't matter liquid or candied, we have our own, I don’t measure it with a measuring spoon, I just take with a regular teaspoon as much as it takes. And sugar is really very different. I try to buy Belarusian, but we don't have much sugar in our food, it doesn't go away in a month, we replace everything with honey

[Varvarka]

Or maybe sugar is different?

Can! The darker the sugar, the sweeter and more saturated with microelements it is. The whiter, the cleaner and less sweet. In any case, so with me. Brown / cane sugar is used for flavoring. And muscovado sugar, from light to dark, has an even richer sweetness and flavor.
For honey Luda said

Varvarka, if you like the taste of bread with honey, then bake. Honey also has different tastes and smells. Some can only eat light honey, with a delicate smell, even in bread. And give only dark to others, so that you can immediately feel in everything - WITH HONEY!

Thank you girls. I baked another one with more sugar and less salt. The result is disappointing. Put it overnight with a reduced amount of yeast and water. I'll try it tomorrow with honey. If it doesn’t work out, I’ll take it for repair. Now I can get some biscuits for a year.

[caprice23]

caprice23, Natasha, I'm clean from the c. I don't like flour. And what is the ratio in. from. and c. s to take - you need to decide for yourself: whoever likes it. I don't bake more than 50%.
Natasha, if the serum is not your own, then it can be bitter.



Varvarka, I understood correctly that you bake only one bread recipe on the rye mode?