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

psyllium adds perforation, and a lot!

Well, it is logical: psyllium forms a gel, which in the dough works like gluten, does not allow the resulting gases to escape, and holes are obtained according to the principle of gluten. This is why psyllium rye bread will be perforated.

This is what I was talking about: psyllium replaces the function of gluten, which is needed for porosity / perforation in yeast bread. If psyllium is added to unleavened dough without any baking powder, then the effect will be different and the result will be different. I learned about psyllium as a gluten substitute. And it turns out that other components can also be replaced if necessary.

I can not help but boast, here I have such a pure rye handsome man

In the context, I can't show it, since we ate it in an hour. I only used Agram dark instead of Extra-r. Now I'll put on the night
I took the recipe from this forum-

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

[Irina]

Yes, this Westphalian recipe is very successful, but I have to keep it on the rise more, apparently the instant yeast is rather weak, and pour more than 1.5 tsp. I don’t want to, it’s better to let it be longer
Irina, a pretty brick, at the beginning of the rye, the same flew away, and when guests arrive, I bake more to distribute "bricks", otherwise how many baking is not enough, is eaten by the guests first before any meal

[Anna1957]

Anna1957, Mandraik Ludmila, we just remembered it yesterday.
Anya, is the recipe ready for him? Or at the stage of experiments? I want to bake in HP.

Anya, is the recipe ready for him?

I won't tell you anything about HP - I don't have it, I knead it in Boche, bake it in the oven. And the recipe is in my recipes (in pies, most likely). I settled on the proportion liquid = flour, while for 200 g of flour ~ 1 hour. l psyllium. And I bake pies this way (I just add an egg), and the bread is white.

[Irina]

Yes, this Westphalian recipe is very successful, but I have to keep it on the rise more, apparently the instant yeast is rather weak, and pour more than 1.5 hours. l. I don’t want to, it’s better to let it be longer
Irina, a pretty brick, at the beginning of the rye, the same flew away, and when guests arrive, I bake more to distribute "bricks", otherwise how many baking is not enough, is eaten by the guests first before any meal

This is the first time I have the highest bread, after it I baked twice more and it does not rise like that

[Irina]

Irina, my experience shows that rye bread is the most "capricious" of all breads, therefore it is difficult to bake it on a standard program. Standing after kneading should take so long that the dough increases by no more than 1.5 times. Accordingly, if it rises faster, then the proofing time decreases, otherwise the roof will collapse, or if it rises slowly, then increase the proofing time due to the service program to the desired rise, otherwise the bread will be very dense.

[Anna1957]

Anna1957, what temperature should you choose for the oven? Is it also 40 ... 45 minutes in time?

[Wit]

Wit, in the oven (I have an old gas one now), usually the first 10 minutes are baked with steam at maximum, then reduced to 200 (or 180 with convection) and baked to 94 degrees inside a loaf (usually 40-45 minutes).

I got on Black Friday and ordered the European 2512 (there was a good discount on this particular model). With delivery to our edges from Germany, it cost me very much even cheaper than it costs in our stores.

[yosha]

yosha, Congratulations

Thank you. One bad thing is to wait now.While I'm baking bread, I don't know what will come of it, without a prescription, I scratched the bottom of the barrel in the refrigerator. If you like, I'll tell you what I put in the bucket and how much

Anya, thank you!

Eat, kitty, delicious and healthy bread)))

Hello everyone))) I've been in the ranks of multivars for a long time, now it's time to move to the ranks of bakers, but because of the price I can't decide)))
In general, I decided to buy a bread maker. The budget is still enough for the simplest model of x / p Panasonic 2510. Do you think it is better to dig up and buy a stove at the price of a washing machine, or can you get by with a budget model? ))) Will I suffer greatly without the "rye bread" function?

Here, with Pakmaya everything is fine again
French from a book

Hello Panasonic oven owners. Can you share your experience, can the 2510 handle making tough dough for noodles or dumplings? Or is it still worth looking towards household kneaders or other HP models? Thank you

For noodles, the dough is steep, I feel sorry for the stove, I would not entrust this action to her, especially with my hands exactly 5 minutes it takes me. And for dumplings, I make ordinary dough in it without problems. For tough dough, you need a planetary mixer

For tough dough, you need a planetary mixer

A blender does a great job, not a submersible, but with a glass - I have a Kenwood 724. And old mom's Brown. In 20 sec.

[Anna1957]

Anna1957, and he is able to knead ??? There are knives.
I will do it faster with my hands and you don't need to wash it afterwards or anything extra

[Thumbelina]

Thumbelina, here Dumplings dough without kneading in 21 seconds! (dough for dumplings with knives in a food processor) + video

[Anchic]

Anchic, I realized that 750 watts is not my 300 watts.
Informative, thanks.

[MANUELA_555]

Do you think it is better to dig in and buy a stove at the price of a washing machine, or can you get by with a budget model? ))) Will I suffer greatly without the "rye bread" function?

MANUELA_555, take 2510 and you will have a wonderful delicious bread. You will not expect much suffering for rye, it simply will not happen. And if you are impatient to try, the 5210 will perfectly cope with this task. Buy electronic scales with an accuracy of at least 1 gram immediately. Good luck!

Today I baked bread with potatoes, rosemary and black pepper in sparkling water. Several years ago I found this bread on the Karina forum (maybe you know this name). Now, alas, there is no access there, so I restored the recipe from memory and by eye. Very aromatic and fluffy. I can immediately eat most of the loaf (I usually eat little bread), so I rarely bake it if the potatoes suddenly remain

[Wit]

Wit, Thank you so much. When I watched her in the store, the hair on the withers moved, the control seems complicated.

For some reason, Kenwood is offered as an alternative everywhere, that Panas is no longer the same as before, all the cases ... Do not dare because of the price, basically. There was an opportunity to buy a Redmond 1908, so the reviews

[Mandraik Ludmila]

In general, I decided to buy a bread maker. The budget is still enough for the simplest model of x / p Panasonic 2510. Do you think it is better to dig up and buy a stove at the price of a washing machine, or can you get by with a budget model? ))) Will I suffer greatly without the "rye bread" function?

It depends on whether you are ready to dance with tambourines, or if you want to bake on the machine. I rarely bake rye, because the store-bought taste does not work. And the one that turns out is rarely in demand.
Luda wrote a lot about rye bread Mandraik Ludmila, read her posts in this thread (at least on the last pages).
I think that you can do without the rye regime. Here you decide.




MANUELA_555, Vera, if you want reliable and high-quality baking HP bread, then take Panas. Don't listen to sellers.

For some reason, Kenwood is offered as an alternative everywhere, that Panas is no longer the same as before, all the cases ... Do not dare because of the price, basically. There was an opportunity to buy a Redmond 1908, so the reviews

They offered me Mullinex in return, they also tightened the song: "Panasonic is bad", then, hearing that I have had it for 8 years, they began to tell about the new bucket cover how it will peel off in a year

[Vera]

Vera, we have discussed here more than once,

that if the problem is money, then maybe you should look at the older Avito model. The only thing to be as good as new, and not tattered in the tail and mane.
Then, as all experienced bakers tell here, the rye regime is not necessary for them, or even is not used at all. Rye bread is very capricious and requires manual intervention, which means that you can do without the rye regime.
If you plan to often bake rye bread without pretensions on the machine, then look at the older Avito model, but with a rye mode
If you agree to conjure over rye handles, then take the new 2510.

And, even if suddenly the Panasonic became "not the same as before", even if its quality dropped sharply, I would still buy the Panasonic for the reason that it has cool programs. If you look at the instructions, you will notice a difference in fermentation time. Panasonic has the longest cycles - which has a positive effect on the taste.
Kenwood has one of the good ones, Home. The Redmons have auto programs below the plinth, they are too short, the last swing into any gate at all - spoils the volume of bread, if you are going to buy a Redmond, then it is necessary with programming in order to manually change the settings.
In addition, Redmond has a floating baking quality - which means there may be a problem with the delicious crunch of the crusts. The Redmont models vary greatly in functionality.
There are frequent complaints about the rapid deterioration of the bucket cover on the Redmont.
The Redmond and Kenwood programming is a little shredded, far from perfect, but with skillful pens, you can achieve a lot. This feature is pretty attractive.

So in these bread makers you can also get very tasty bread, but more difficult than in Panasonic.

The bread maker has themes for each stove where people share their impressions. You can see real reviews and check out the stove.

Well, no matter how Panasonic is now, these machines have a rather flimsy assembly. The service life was not even close to the endurance of the Panasik. And the cost of spare parts is far from friendly.
Therefore, in terms of operation, they lag behind.

And in Panasonic it is easier to get a delicious loaf from flour with floating quality on the machine and for many, many years, as a rule. We have very few unlucky owners with marriage.

[Vera]

Vera, about the fact that Panasonic is no longer the same, the sellers have been singing the song for the last few years. Only this is not true.

[$ vetLana]

$ vetLanaThanks to fellow countrymen, I have almost decided already)))
Now in St. Petersburg, in one chain of Panas stores from stainless steel 2502, which is cheaper than 2501 (although it was always the other way around). I have all the extremes: either the most expensive or the cheapest. And you will also have to buy a table for it)))
yosha, I wanted Moulinex one where instead of a bucket you can put two tiers of baguette rolls, but then they disappeared.
fffunticYes, it is.
Anchic, Like kenwood has more ventilation (well, yes, there are more holes on the sides, so what?)

And what does a European stove mean? Panas might not be Chinese?

And in 2510 you can bake cakes and breads with onions, ham, cheese, etc.?

[Vera]

I wanted Moulinex one where instead of a bucket you can put two tiers of baguette rolls, but then they disappeared.

So I once chose between this Moulinex and Panasik. I thought the idea of ​​baking baguettes was very attractive. But I chose Panas and is now very happy.
Vera, Vera, in models for Europe there are programs that are not in models for Russia and vice versa.

Not ventilation, but convection Well, then ventilation, but a little different. The heat type is well distributed and the top crust is prettier and more crispy.

You see ... the HP with the windows on the lid is a headache: a good hump.
Early Kenwood models were white and soft. In the latter, they really improved the situation and increased the baking temperature and added convection. Now no one complains about the crusts, beautiful crusts.
But only Panasik did not have such problems at all from the century
And bakes beautifully without convection. That's just AWESOME

And even in 2510 can you bake cakes and bread with onions, ham, cheese, etc.?

Yes you can!

Today I baked bread with potatoes, rosemary and black pepper in sparkling water.

Handsome!

And dE recipe ??? While I have recovered from memory - write urgently. Surely someone will want to try

And dE recipe ??? While I have recovered from memory - write urgently. Surely someone will want to try

Soda Bread and Potatoes:
400 grams of white flour
90 grams of boiled potatoes
8 grams fresh yeast
240 ml of water with gas
20 grams of butter
1.5 tsp salt
2 tsp Sahara
Rosemary (tablespoon, you can do two) and black pepper

[Thumbelina]

Thumbelina, Ol, and your Frenchman, how many grams of recipe flour? 400, 500, 600?

[Natasha]

Natashalike in a book from a 400 gr stove

What handsome guys you have
Do you add panifarin or something like it?

What handsome guys you have
Do you add panifarin or something like it?

No, I have Tikhoretskaya flour, and she already has so much protein.

I have Alekseevskaya, squirrel 12. So the French couldn't really take it out and the crusts turned out to be thick)

[Natasha]

Natasha, I put everything exactly according to the recipe, only my homemade butter, real from whole cream.

[fffuntic]

fffuntic, no, there is something else. It was about ventilation of the case during cooking. That Panas's body is warming up, but Kenwood's is not.
Waist, thanks, if I buy - I will master

[Vera]

Vera, I remember how I chose, Thank God that I got into this topic and the girls were convinced in favor of Panasik.

The question and the purchase of a spare part has been moved to a special topic, there you can read the already available tips and get a useful answer faster

Parts and services

[Vera]

Vera, go nuts. Shameless liars. Well, you can't do that. If you want to scold, you need to look for real shortcomings. And so, just FU. All baking ovens are heated in the same way, and the body is almost equally isolated from the bucket. The difference in this matter is generally unprincipled, even blow, even spit

Yesterday I baked this kind of bread:

Wheat bread with chickpea broth with bran (Rekitsen)

Everything in the recipe, ordinary wheat bran, kneaded, added the rest, included 1 program. Only after the last kneading did I take out the dough, folded it several times, otherwise it seemed liquid. The dough is soft.
Bread came out (photo):

We liked it, and it was also useful. I cook chickpeas periodically, I will bake more, I must try it on program 2 and with fresh yeast.

Boys and girls hello everyone. I arrived for a short while on leave, decided to run into the topic to see what good things you have here ...
Well and to pay homage so to speak
I look Vitalik has already put on his winter hat Defchenki ... urgently warm it up ... completely frozen

Duc winter is outside, Vlad!

[80 grams of rye flour (I have whole grain rye)1/2 tsp salt60 grams of yogurt (I have yogurt)80 ml of water (20 * C)0.1 g dry yeast.]

Hello everyone!

And today I baked bread for the first time, which, on the advice of a specialist, was named "Sponge"
I did it according to the instructions, but instead of yogurt I took yogurt. This is how it happened:



I will add more water next time.
The result is gray sour bread. And now I doubt that he is named "Spout" correctly

I ask the advice of professionals

What is called a dough:

80 grams of rye flour (I have whole grain rye)
1/2 tsp salt
60 grams of yogurt (I have yogurt)
80 ml of water (20 * C)
0.1 g dry yeast.

As I understand it, maturity is when the maximum has risen. It started to decline - it is already losing strength. Therefore, I estimated that it had matured in 10 hours, since it reached its maximum rise and began to settle. I mix it quickly.
Tell me, experts

It is left for 24 hours of ripening at 30 * С (program in HP for Europe).

So, THIS IS WHAT ?? Dough or sourdough ??

Then this ready-made is poured into a bucket, wheat flour, water, salt and yeast are added and again on a special program (5 hours) until cooked.

Natasha, while you rain on such bread, either you die of hunger or you choke with saliva

[WLAD]

WLAD, Yep, exactly

But it seems like a dough / sourdough can be made in advance and stored in the refrigerator. This bread can be put with a delay of 9 hours, that is, it can be overnight.