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

[Lena]

Lena, for a test, you can, like me, buy at any pharmacy phytomucil, 10 packets from 300 rubles, take the cheapest one it's the same psyllium, 1 package = 1h. l... I first tried phytomucil in action, then I realized what I liked, then Anya and the girls arranged a joint purchase and they called me into her, the more people, the cheaper the delivery turns out .. The most offensive psyllium, it's plantain, but it's only imported, we don't have our

Both yeast and sourdoughs are equally sensitive to kneading, they need them to get oxygen and nutrition.

Yes, but after an extra stirring it may be that the yeast has no strength to raise the dough additionally, and the zavkasochka will think, think, wander and again trample up. The sourdough takes longer than the yeast to disperse, but it also lasts longer in working order. It seems so to me.

The most offensive psyllium, it's a plantain, but it's only imported, we don't have our

It turns out that so many plantains disappear in my dacha.

[Natasha]

Natasha, psyllium is husk / rind plantain seeds, and not any plantain.

Psyllium is also called ispaghula, ispaghol, but in Russian it is flour from the bran of plantain (plantago psyllium L.). This is not exactly the weed that we applied to wounds as children., and its relative, a valuable medicinal plant from which popular food supplements are made.

Maybe in the form of flour. Better and easier to buy

So we will continue to fight with the wrong plantain

[Luda]

Luda,
phytomucil in my own pharmacy is just a fabulous way for me.
I do not like these long deliveries and waiting, just a nervous test. I would have been preparing for the order for another hundred years

A conversation about a new model of a Panasonic bread machine, moved to a special topic

New models of bread maker from Panasonic # 28

To anyone interested, you are welcome to familiarize yourself and participate

but for now I'm just swinging, planning and choosing where to order.

Don't oversleep Black Friday. The link is said to be 10%. Plus 10 more by someone else's code. But they are cunning about free shipping for 60 bucks - this does not apply to psyllium. It is more profitable to unite 3-4 people. More - there will already be a bust by weight. And it is beneficial to add items with Economical delivery to the order - you can collect little things for gifts to NG.

Girls, give advice, what is missing bread with such a roof?

Today Malysheva recommended psyllium, something there is a double daily norm), listened to what exactly. Rice bran was also praised there.
And another question, somewhere (or it seems to me) a recipe for some delicious croutons flashed ... Was it?

[M @ rtochka]

M @ rtochkaand what kind of bread? Recipe? HP mode? Here, in my opinion, there are several problems

On a string-2
I just put less yeast and bake on a low-yeast mode. I put about 3 grams. With a larger number, he clearly fermented.

And another question, somewhere (or it seems to me) a recipe for some delicious croutons flashed ... Was it?

Yeah. There is a link on the first page

Crackers are different. (mamusi)

3 grams

A lot of yeast, I think. Look, in the subject I showed my bread with 2 tsp. dry yeast. It looks like yours. Then I baked on Basic with raisins and put 1 tsp. And you have low yeast. I would put 3/4 tsp.

[Natalia]

3 grams fresh!))
Lux.
Sorry, did not elaborate.
Nataliathanks for the croutons



My scales weigh in 2 grams. So I try to measure when 2 ... 4 flashes

[Daria]

Daria, I measure with spoons.

And I have something every other time, then a beautiful loaf, then to hell.
For the night, I put milk bread with pre-mix on dumplings. The yeast is active, already baked on them. I came out with a convex roof, beautiful, but very low and when you cut it off it smells like alcohol. Fermented yeast? How is the oven pre-mixed then? Mistletoe has a bunch of recipes with pre-mix and everything is normal, and many people bake with pre-mix and delay and everything works out and even does not reduce the yeast.
I just don't know how to bake in the morning and what to track the bun. And now it is necessary to track, all the time you have to add flour, then liquid. Flour is different.

I bake without pre-mixing, but with Natalia's delay every day. In French mode, 4 grams of Lux, delay of 3 hours, set at 23.00. By 8 am the smell in the apartment !! Crust, taste - everything suits.
Yeast is also active during these 3 hours), with honey and in warm whey.

[Daria]

Daria, it's just that my flour is different all the time and somehow I don't want to not track the bun in the morning to put
In general, it turns out that I bet at 21.00, then I go to put the younger one and cut it out with him naturally. And my bread is ready at 5-5.30.

I stand at a crossroads. : Girl_manikur: Three options, the first is to run this weekend and buy 2511 for almost 11 thousand (opening a new store), the second is to add one and a half thousand and get the European model 2511, the third is to wait for a new one and guess what will be there. My husband urges me on with a solution, because the first option will work only these days (the other two endure, and maybe the euro will fall again).

[yosha]

yosha, Natasha, you know what programs you need. So proceed from this. If there is not enough prog in 2511 for Russia, then take a European

[yosha]

yosha, NatashaLook again at the comparative tables of programs for European

🔗

For the CIS

🔗

And Lena-funtik is most likely right: it is unlikely that the Italian and Butter programs will be added to the CIS version. Most likely, they also cram gluten-free.

Well, Lena is a funtik quietly from the bushes, but in a loud whisper
european model 2511
and what is there to think about? brioche, sandwich, italiano ..
well, let's say, chichas not in demand, and then?

and the price of the issue is 1.5 thousand difference .. and what are these 1.5 when you buy it dearly ...
What is such an economy? I would understand 2 times the difference, otherwise ...
CIS-naya is the same, but without the brioche and so on. You definitely won't cook compote in it, and dumplings can also be replaced with other programs.

[yosha]

yosha, I have a Russian 2511, I have enough, even with an excess .. Then there is no superfluous, for me, a yeast dispenser. And in general, I would buy myself something simpler now, only they don't sell new old models. But I have my own specifics, the main thing is the ability to bake rye bread, and brioches, etc. it would be a nice bonus - nothing more. But everyone has their own "needs". As already mentioned Natasha, Talia, often having bought a machine with many capabilities, 2-4 progs are used at most ... And for me the service mode has replaced half of the progs for sure! Now I don't even need a rye mode, I can handle it myself by switching pizza (first 10 minutes) to service, then to baking. Moreover, I like to watch the dough .. But I still have a very specific attitude to bread and pastries

[Yeast input sound (no more than 80 dB)]

I have 2512, there is a yeast dispenser, which I do not use because I bake with live yeast. And the dispenser works properly and clicks with EVERY baked goods. The stove has been with us for a long time, but my husband, with his own hearing, reacts to these clicks all the time.

The thought crept in to disassemble and turn off the yeast dispenser

ABOUT ! On a Japanese site I found data on the strength of HP sounds:

It (sound) is 45 to 50 decibels at a position of 50 cm from the main body.

The standard value (dB) of sound for making bread is as follows.

Sound when mixing (no more than 50 dB)
Lid up sound (83 dB or less)
· Yeast input sound (no more than 80 dB)
Buzzer sound (40dB or more)

Indeed, the loudest in HP is the yeast dispenser

Sound from work with open lid HP - does not count

Most likely I will take the European one, there are more programs (especially Italian). There would be a big difference in price, then only ours.I now have a 257 model, it's good, but it has become buggy. I constantly began to equalize the temperature for a long time, as a result I pull it out of the network and give it extra time, and the bucket has deep scratches. She will go to the dacha, there she will rarely have to work, let her rest.



I was surprised by the difference in price, I thought it would be good! The site seems to be proven, I took a coffee maker. Got it. They also have the new 2522 model. But this is already 20 thousand, but 2521 is visible and does not exist in nature yet

But I still have a very specific attitude to bread and pastries.

And in my opinion - the most normal.

I baked all these Italian recipes in 2511 on program 8, it's more about the ingredients and their quality than the stove brains

[Thumbelina]

I wanted to write the same thing above, but zasisnyalsy
Thumbelina,

[Wit]

husband with his own hearing, reacts to these clicks all the time.

Well, for me this was one of the selection criteria, otherwise if I bake something on a prog with an additive from a dispenser, I already jump from these clicks, and in broad daylight, and if it is at night, in a dream, in general, you will turn gray We have no doors (except for a bathroom), a house in one space is divided by furniture into zones
Wit, Thank you

Moreover, I like to watch the dough .. But I still have a very specific attitude to bread and pastries

Lyuyud, you are not alone!)))
And the attitude is the most that neither is! correct.

I baked Italian recipes in 2511 on program 8

Eighth - which one? What is the name of?

Eighth - which one? What is the name of?

6 or 8 dietary

Well, yes ... and they do not need a dispenser and the Italian program.
1. A dispenser for additives is a gorgeous thing if you left home and put the stove on a prog and she herself will add everything that is needed. You don't need a dispenser - no problem, put your supplements on the prog without a dispenser.
A dispenser is a convenience, and whether it is needed or not is the second thing.

There is no such certainty about the yeast dispenser. In reality, the constant firecracker is somehow less happy. I would be entirely for him, if he was included only on certain programs.

2. You can't bake Italian bread on the 8th program. Moreover, I will say that I bake ordinary bread in the Italian mode. There, such special holes are obtained. Somewhere in the middle between basic and French bread.
I like. I thought for a long time how to imitate this mode. It will be too difficult to keep track of the mixes. This will no longer be automatic, but long manual dances around the stove.

And this new program is Spicy. Something very interesting and probably very useful.

Lyuyud, you are not alone!)))

[St. Petersburg girls and boys]

St. Petersburg girls and boys, here on occasion, I went to the Compass Health store, pulled myself out by force, I think there is the entire range of Altai Divinka, the prices are certainly not very democratic, but generally tolerable, for example: wheat flour 1 grade 2 kg 110r. There is my favorite malt, and rye flour, and kvass powder, as many as 2 types .. Psyllium is not there
Wit we have such curious ones, one little black one is now behind me In the bread maker, in the city there is a radish with a window, looks in, at first she was afraid, then she became interested, but thank God she still does not know how to open

wheat flour 1 grade 2 kg 110 rub.

[Wit]

Wit, this is exotic, to be honest, I'm ready to pay, I'm very curious about what happens, if I notice the difference

[Wit]

I finally decided in favor of the European model. As soon as they write me a premium, I will order it. In the meantime, I bake all 100% rye, I have already transferred all the flour. This is the ideal rye for me, the rest did not suit me.

Wit, this is exotic, to be honest, I'm ready to pay, I'm very curious about what happens, if I notice the difference

As for Divinka, we also sell this one. I took rye and grade 2, not bad, but expensive. Just their rye is over, now I'm thinking which one to take, again from them or to find it cheaper

[yosha]

I bake all 100% rye, I have already transferred all the flour.This is the ideal rye for me, the rest did not suit me.

yosha, so for my husband and me it is pure rye, this is bread, and the rest is self-indulgence.But for many he does not fit because of stomach problems, it seems impossible with an ulcer and gastritis
Divinka's is, of course, expensive, but I have not met cheap rye flour, which is interesting, when I first looked for rye flour, I found out that in bulk (from the carriage) it is cheaper than wheat, but Limakovskaya rye packaged is much more expensive, of course cheaper, but now we do not have it anywhere, well I was lucky in the "general store" to buy the Nizhny Novgorod Volodarka generally cheap - 2 kg of rye at 45 rubles. Rye Pudovskaya from ozone - normal flour, about 60 rubles per 1 kg. And flour of 2 grades, I have never seen anything other than Divinka

I buy rye in Auchan, about 30 rubles per 1 kg. And we also have rye in Magnit from the Tver flour mill. About 50r for 2kg.

The first grade in the Ribbon "365 days" 40r / 2kg. "Ryazanochka" rye is CZ and peeled, but at 1 kg and more.

I want to try Divinka, everything that I bought from them was of very good quality. By the way, my son has already brought me Altai Divinka 1 grade, bought it on the way home from work, for my beloved mother to play

The first grade in the Ribbon "365 days" 40r / 2kg. "Ryazanochka" rye is CZ and peeled, but at 1 kg and more.

Flour 365 days, tape packing, one torment. For half a year I spent the packaging in pancakes, sauces, anywhere, but not in bread!
On it, the bread turns out to be low and somehow wet, even on crackers it is bad.
My son brought a package (6 bags), for the first time I encountered such really unusable flour.

I didn't like it either, it was raw.

I don't know, apparently, psyllium levels everything. I'll bake it - I'll show it. It's just that I don't come across another 1st grade, and I don't use the highest grade. By the way, here's a little loaf

By the way, here's a little loaf

Oh, what bread! You are well done!

Oh what bread! You are well done!

+1
Beautiful, ruddy!

Oh what bread! You are well done!

This psyllium seems to be doing well. He binds the liquid, and the girls complain about the moisture content of this flour and bread made from it. His texture, by the way, turns out to be similar to protein bread - maybe someone remembers this from the distant Soviet past.

Its texture, by the way, turns out to be similar to protein bread.

Exactly, Anya, I remembered and I remembered, with its rubberiness resembles the old Soviet protein bread. I still think psyllium adds holes, and much more!

psyllium adds perforation, and strongly

Exactly