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

In the first bread maker, according to the instructions, water had to be poured down. It's more convenient for me. In panasik I pour a third of flour down, liquid on the edges, on top of the remaining flour. Dry yeast on top. Combined convenience and desire to follow instructions.

Well, for the sake of objectivity, it is worth noting that water from below is easier for kneading, especially with heavy flour. And all other HPs use this method, although among them there is a mixer of the Panasonic type.
As far as I understand, it was to increase the life of the bucket assembly that the dry method was introduced - at the bottom and backlash at the mixer.
But also, as I wrote above, all manufacturers are reinsured. They will not write out conditions: if right away, then you can, and if for a long time, you can't. It is easier for them to immediately put the ban completely.
But if you visually imagine the batch, then with dry - below, the wettability of the mixer unit is minimal. That is, nothing penetrates - it soaks into the gasket around the pin

I, personally, do not understand at all why the liquid goes down. What is better? (If, of course, this is not just a habit).

In my case, as I understand it, there will be no flour in the corners.

[Love Yu]

Love Yu, it is logical. Perhaps, if this helps not to stand with a spatula, then personally I will now first mix everything on the fast program and water from below (if it is easier to mix), and then I will put the rye. The yeast is just spilling out separately, then there is no need to be afraid to miss the moment of the beginning of the kneading and unmixed flour. A great thing is collective intelligence

I, personally, do not understand at all why the liquid goes down. What is better? (If, of course, this is not just a habit). If I use live yeast, then I use the sponge technology. I measure out the water, yeast as much as I need in a bowl-cup, there is part of the measured liquid, part of sugar and a little flour, flour in the bucket (salt in the middle), all sorts of additives to taste, the remainder of sugar, butter, pour out the water, and then the yeast talker. I put it in a bread maker and while the leveling is in progress, the yeast is already starting to work. Maybe wrong, but everything turns out well and is calm for the yeast (good or not). And I don't bother with dry yeast at all, just not to forget the scapula

It's more convenient for you, it's different for me. You have your own experience, I have mine. But I will not write: "why share flour, why press yeast, there is dry one." I just shared my experience, you yours.

I do not impose this, but try to understand what it gives, why risk the bucket. I realized that it was possible to make the work of the machine easier and not help with a spatula (I really did it anyway). Now I will make rye on two programs, kneading without yeast, and setting the rye program. Moreover, the preliminary kneading increases the gluten (I read this advice). So thanks for the explanation

Moreover, the preliminary kneading increases the gluten (I read this advice).

This only applies to white flour.

Well, I can't get a bright color. The dyes tarnish after baking.

Turmeric gives the dough a bright yellow color (in the presence of fats), turmeric + tomato paste - a very beautiful orange, herbs and juice from them give green color, blue - red cabbage juice.
Darker color will come from molasses, red malt or cocoa.

I often bake rye and wheat.
The preliminary batch is, of course, short-lived. I'll try, and then we'll see. If it works out, I will apply, no, I will help with a spatula, as before.

I personally don't understand at all

I sympathize with you. it happens

[Galina]

blue - red cabbage juice
Galina., deeply thank you
in life would not have guessed. Then I will conjure again. Multicolored challah - just became an obsession

Natasha, between rye and wheat - an abyss.
This is wheat - gluten-free, preliminary kneading with tambourines, dances with kneading.
And rye is quite different. There is no gluten in it, that is, gluten, there is no point in preliminary mixing, there is no point in kneading ...
It is just like clay, which is tasteless at first, and eventually becomes tasty and in bubbles from yeast.
There, the only meaning is to ferment correctly, that is, to stop and bake in time. And the magic pill of success is in acid, that is, ideally - ferment, worse - kefir, whey and other acid.
Now for loosening psyllium for rye dough shows miracles.

But when wheat + rye is mixed = the third type of bread.
Here, kneading and fermentation begin, that is, everything that is characteristic of both loaves separately. Moreover, what flour is more, that is the leader in properties.

[fffuntic]

fffuntic, I also bake mixed mostly. The words about how to facilitate the work of the bread maker are very fond of, so I am looking for a compromise, but I will not pour water down in programs where the kneading does not start immediately. If it breaks in the bread maker, it is not my fault. But I do not impose my caution on anyone, I am cautious in life and I like to underlay straws (this often interferes)



I again baked bread from suspicious flour. Smaller liquids, part with whey replaced, half with the highest grade and added semolina. It was a success in all respects. Thank you for your support and advice about sour milk

so the stove has a good resource, nothing should be done to facilitate it with a normal dough consistency. She can handle it herself. It's just that pure rye dough is very sticky, and when the mixer rotates, it is small and designed for a coherent mass, and not just Velcro, there may be impurities in the corners. Rye dough is uncooked and incoherent. Can come off in pieces.
So it turns out that there is water in the corners of the bucket, and when clay gets there, it dissolves more easily without sticking than if you pour clay and then moisten it with water. Velcro can stick to the wall - which is sometimes the case.
Therefore, for rye bread, the water at the bottom can really solve the problem of sticking of pieces of dough when kneading to the side of the bucket.

But there is also the fact that the longest-playing node in the bucket is from Panasonic, and it is not clear whether the materials are so high-quality there, or the change in the instructions for dry ones - below gives such a funky effect in operation.
And the beloved .. you know.
I would use the water mode - at the bottom only for kneading rye and in the case when there is no delayed start.

Rather, if someone had given good advice on the stability of materials in the pin, then doubts would have disappeared. And there we only speculate about what is possible there and what is not. How much will our amateur activities reduce or not the life of the bucket assembly?

[fffuntic]

fffuntichow well you are able to put thoughts on the shelves The Japanese are disciplined, we immediately begin to bypass the instructions to make life easier
Therefore, they make a program for each recipe in their ovens, and we do less. Probably, specially trained Japanese people read our forum and think: "they will have enough on and off buttons, all the same they transmit everything in their own way"

I sympathize with you. it happens

Viit, I didn't say it

I don't know what the Japanese think there. For me, they do not respect the buyer, since for so many years they have steadfastly ignored our interests and requests to expand the functionality of the stove. And with whom they consult on the choice of regional programs is also not clear.
And in general .. the only stove with customer feedback was the programmable Brand, but it was covered with a copper basin. But stoves of poor quality, with unverified programs, are sold everywhere.
Panasonic demonstrates complete indifference towards our market and is still in the lead only because people like Brand are not allowed to exist.
But if Brand had not been killed, if they had slightly completed, as they promised, had improved the quality a little at the request of buyers, then the Panasonic would have fallen off the pedestal. Flexible programming is THING

[fffuntic]

fffuntic, I looked with hope at the Brand bread maker as soon as it appeared on the market (I have their slow cooker, I'm very happy). And, exactly, she was in the plans. But that's how it happened. I went the beaten path with Panas, I'm glad that I took the Euro version. Super Italian mode (today, for the first time since the purchase, I baked on the main one, I felt the difference)

I often bake rye and wheat.
The preliminary batch, of course, is short-lived. I'll try, and then we'll see. If it works out, I will apply, no, I will help with a spatula, as before.

I recently wrote here that once after kneading, I set the program once more, and then at first I did not succeed in standing and bread. Although (just now it occurred to me) if you don't put yeast into the dispenser for the first time, it may work. And that the girls on the fast program stand less? I have never baked on it yet. Glory to the collective intelligence !!!

blue - red cabbage juice
Galina, thank you deeply

Use it to your health, it's me on our forum and picked it up.
Interestingly, if you paint one dough with turmeric and cabbage juice, it will turn green, as when mixing blue and yellow paint?
Lena, if you experiment with dyeing the test, share the results later, plizz.
And also, they say that the color does not disappear during heat treatment, acid is needed in the composition (lemon, lemon juice or vinegar).

[Love Yu]

Love Yu, a fast program without standing at all. Kneads immediately. I want to mix everything except the yeast (water from the bottom) for about five minutes, turn off the fast one and immediately put the rye program and yeast into the dispenser. Suddenly it works (hopefully). I'm getting more and more excited about the yeast dispenser. I'll try it after the holiday.




Crownwhat an open space for artists bread. Japanese Panasonic has a marble bread program. In general terms, I realized that at some point a dye is added (well, or I don’t know what, I’m not strong in Japanese) and the machine mixes weakly and gently and streaks are obtained (I would like to know the details). And the bread is speckled with marble. Now, if yellow spots start up on the green one, the field will be practically dandelion

[Ninelle]

I'm getting more and more excited about the yeast dispenser

It is harmful. You have not been able to read everything with us recently, and it is long. And this piece of iron, as we have already complained here, will take it and will not open (and, for no apparent reason). Or the yeast will stick. Or the plastic baby will break there. Rejoice only when you sit next to him, glancing at the clock. But then why the hell did he give up?



Ninelle, pardon me. : rose: I just ripped off your highlighted quote yoshi... Without thinking about the consequences. Too lazy to scroll up

that's why I pour oil on the pin, water will not flow through the oil.

But this is just in vain, the oil seal in HP is rubber, rubber is not afraid of water, but it does not like oil very much, it loses its elasticity

But this is just in vain, the oil seal in HP is rubber, rubber is not afraid of water, but does not like oil very much, it loses its elasticity

I think that the oil does not reach the rubber. But again, this is my thing.

[Natasha]

Natasha, do not regret about Brand. In the form as it remained in the last issue, it did not reach the quality of the work of Panasonic, it seems to me there are buckets in the unit and the materials are simpler, I’m already silent about the bucket cover. And this is important.
Well, I have already mentioned that in my stove the top crust is always tender, not sad, but according to the manufacturer's plan, it should have been from soft to the same as that of Panasonic. But there the top cover lets in more heat, it turns out.

But in order for everyone to imagine what a flexibly programmable stove is, it’s when you can program Panasonic without problems in the stove.
Temperatures, time, pauses are set there.That is, if you measure the fermentation temperature of Panasonic at each stage with time .. please simulate such a mode in Brand inside and out. And at the same time, the settings can be memorized as a separate program. That is, to keep the Panasonic French in Brand. In general, all any !! Panasonic would be nice to fit in such a brand in one fell swoop))))), like any other stove.
That is, now can you imagine what horizons a domestic, inexpensive bread machine would open up - two or three times cheaper with good service?
Or if, after all, Panasonic had given birth to at least a little programming.

There would be no limit to our creativity, but with conveniences.
Because now, on the domestic Panasonic, it is almost impossible to imitate the Italian regime, if only by hand with great tricks. There the kneading time is different, there is fermentation with one kneading and at a low temperature. So how can you repeat this without programming?

Yosha, the same thing came to my mind when I wrote the last post, as you described. I also have a yeast dispenser, so that it never opens. The only thing that is a little annoying is the loud clicks at night when it opens ...



CroNa I once cooked cabbage soup from blue cabbage. The result is a very exotic blue. So the children at first even refused to eat it.

[Love Yu]

Love Yu, I somehow cooked compote: dried fruits, cranberries and something else, this was a normal color. But suddenly it occurred to me to pour pineapple syrup into a saucepan and my compote turned blue in front of my eyes.
.Wit, then we will solve the problem, but for now I am happy and then I will not be to blame, and the nasty Japanese engineers, the more I got this model cheaper than 2511

What's the right decision

CroNa I once cooked cabbage soup from blue cabbage. The result is a very exotic blue. So the children at first even refused to eat it.

A spoonful of turmeric could have saved the day, it would have made green cabbage soup.

I somehow cooked compote: dried fruits, cranberries and something else, this was a normal color. But suddenly it occurred to me to pour pineapple syrup into a saucepan and my compote turned blue in front of my eyes.

Yeah, let's put it in a piggy bank: cranberries with pineapple syrup give an indigo color.

Draste
And where can you buy measuring accessories for hb? I haven’t killed mine yet, but just for every fireman I decided to ask.

And another question arose. What normal sausage is now? He made bread here, with cheese and c / c sausage, the sausage is utter rubbish. Filled it with "liquid smoke" for the very nausea. The bread was good, but the stench of this liquid smoke killed all appetite. I don't like bacon. And what else can you replace with / to?

I haven't killed mine yet

In my opinion, this is difficult to do. You can pour salt, sugar by weight (as an option). Measuring spoons are sold in Ikea.

[dimensional]

And where can you buy measuring accessories for hb?

Any measuring accessories can be used: any dimensional spoons (tablespoon = 15 ml, teaspoon = 5 ml), any measuring cup with markings.
An important addition is electronic scales, now it's not a problem to buy.

Original measuring accessories for HPam Panasonic can be bought where they sell spare parts for these HPs.
Links can be found in the topic

Parts and services

[Love Yu]

Love Yu, Today impekla custard bread (from the instructions). I tried the method in two stages. First, without yeast, on a fast program, everything was mixed for about 5 minutes (water was poured down). It was possible to use the Pelmeni program here, but I don't have it. Then she immediately set the rye mode and poured yeast into the dispenser, then my husband came and asked to pour smoked cheese into the bread, and my son needed raisins. which I did (I'm kind today). When the kneading began, I looked in for order - there were no complaints about the kolobok. So I almost did without the help of a silicone spatula, I joked a little at the first stage, so that at least a little was manual work. You can now bake on the machine and without the help of a silicone spatula, and not worry about the water at the bottom of the bucket.Now you need to accustom yourself to this baking method.

Thank you! Today I bake white bread, tomorrow apple jam. But the day after tomorrow I'll try to do the same ...

You can now bake on the machine and without a spatula,

How is it? ..
And how does the batch work?

Aha !?

[mamusi]

mamusi, I mean silicone. It's just that with Love we want to bake rye bread, without standing with a spatula and being afraid to miss the moment of starting the kneading (scraping flour from the walls). ... And we don't want to keep the water below for a long time.

[mamusi]

mamusi, I mean silicone. It's just that with Love we want to bake rye bread, without standing with a spatula and being afraid to miss the moment of starting the kneading (scraping flour from the walls). ... And we don't want to keep the water below for a long time.

I'll add too. If you read at least a few messages, and not just the last one, everything will become clear at once.

I will also add. If you read at least a few messages, and not just the last one, everything will immediately become clear

Thanks for the "science" ...

[Before]

I'll add too. If you read at least a few messages, and not just the last one, everything will become clear at once.

Yeah, you understand ... Especially after editing the post

Before
"... You can now bake on the automatic machine and without a spatula ..."


After
"... automatically and without the aid of a silicone spatula, ..."

Guys, Sori, I edited it.
In fact, it turned out incomprehensible. But since we are being read and will be read, and the reading is not always to the end, it may interrupt at an incomprehensible place and not continue until the clarifying moment, it was necessary to edit so as not to mislead those who read next.

You are our good girl, Natasha!

[Dough for dumplings in Panasonic (220/380)]

Last vacation I had a chance to make dumplings. Kneading the dough for them, as always, in my Panasonic.
Since the process described in the instructions for the HP does not always give the desired result, and the use of good recipes from the outside can greatly overload the agitator drive, I present here to the heap to the ones described in the relevant sections and my the most progressive way.

Dough for dumplings in Panasonic (220/380)

1. Egg + water 220 g
2. Flour VS - 3rd Moscow Mill 280 g

Kneading in HP dumplings mode to timer mark 15 minutes.
Without removing the mode, pull out the plug from the network, remove the bucket, put on the scales.
3. Add flour 50 g
Cover the bucket on top from spilling flour inside the HP.

Return the bucket to its place, plug the plug into the network, continue kneading until the timer mark 11 minutes.
Without removing the mode, pull out the plug from the network, remove the bucket, put on the scales.
4. Add flour 50 g
Total flour 380 BC

Return the bucket to its place, plug the plug into the network, continue kneading LOOKING (!!!) FOR THE BALL on the subject - is the mixer too heavy?
Then you can still give pauses, you can also interrupt the process before its completion.

Is it possible to measure the flour into a cup, and then pour it into a bucket, so as not to pull it back and forth? This is 50 grams (2 rounded tablespoons).

[every]

I adore our Temka precisely for the attentiveness and charisma and friendly support of the interlocutors in this Temka. Yes, here every word carefully perceive. This is the norm and another confirmation of the real attention to the words of everyone. Hence the quick help if the need arises.
Alas, a lot has changed in my family since last year. For health reasons of households, I bake less often and also with an eye on gluten and sugar. I come here and read more out of the pleasure of seeing old acquaintances and getting a charge of good mood. Admire the beautiful loaves, and if you're lucky, even the pies.

Funtik, don't leave us for a long time! The oven can be less often, but give advice more often. There is no limit on them. Moreover, such detailed and authoritative ones. We are always glad to see you!

Admire the beautiful loaves, and if you're lucky, even the pies.

walk nada, flax, and in our cafe...
You don't show up there. You can also boast of other dishes there.
Here I am today I will show off a vegetable dish.
Here yesterday recipe I found ... Everyone can do this!

I'm in a cafe! I'll be first in line

Yesterday I was one of the first to bake bread from the instructions for HP. It contains 80% wheat flour and 20% rye. It seemed to me that I still need to distance. And the question is. If in the evening you make a young yeast dough, and in the morning you put the bread oven at 01 main?

And I tried bread with raw smoked sausage and cheese with garlic, on the forum I found variations, instead of water - milk and cheese with sausage, 75 grams each. I won't say that it’s straight ah, there was definitely no scent of bread in the apartment, the sausage was badly burnt (little things) and the feeling that you’re not eating sweet, but cake or cake. I want black bread !!!

[Irina]

Irina, well, nobody forbids trying.

But when you do it with dough, then after adding it, you can no longer knead the bread very much and ferment it for a long, long time. The main forces rush to the dough, but with the main batch and time, it is necessary to be more careful and thrifty.
This is due to the fact that in the dough there is already very mature gluten and is full of active bacteria and enzymes, with a strong over-mixing, the gluten of the dough may not withstand and spoil the bread, and if fermented for a long time, then the active enzymes of the dough can also spoil the taste.
The more flour goes to the dough, the weaker the final kneading with the remaining flour and a short fermentation should be.
And in the car there is a very strong batch, it does not take into account the dough.
And then fermentation from scratch.

So fig knows. If the experiment is successful, then great. In theory, with a ready-made dough, this is not the best option.

And if not, then it seems to me that tricks should be used for the sponge bread. Can start the program, wait for the middle of the batch, for a moment turn off the machine by pulling it out of the network, so that then the program will continue from the moment it was suspended, and only then put the dough in there with the remaining flour.
You can even try using a quick program, but you also can't poke in at the beginning of the batch. There, the kneading is generally terribly strong-lethal, only in its last minutes it is necessary to put dough with flour.
On a fast program, fermentation is the shortest of anything that can be useful to us.

And if you use the ready-made program straight to shove the dough and turn on the program, then it seems to me that I need to try it on Odnozernovaya, instead of the main one. Single grain is designed for spelled - the weakest flour. There should be the weakest batch. The only thing that remains controversial on single-grain is, again, a long fermentation. But everything is better than on the hot and strongest main mode.
The rye program is also good with a short knead and a short fermentation with light kneading.
But baking on the rye program is long and strong. Then it would be necessary to interrupt it in time, it may dry out, this must be taken into account.
That is, the rye program seems to be the same as for sponge bread, but the pastries there are dumb ... definitely.

I would start with a single grain))) or with a fast one. The first is an automatic machine, and the second is less movements will have to be done too. There is no standing there))
If both are too strong, switch to rye (according to the mode it should be the most gentle) and control the baking, you need to turn it off 7-10 minutes earlier - it seems to me.
Otherwise, only manual control will remain.

Alexei,

well, you can add sausage and cheese at different stages. It is possible through a dispenser, that is, during kneading, then they can spread on the bread - this is one taste.
And you can not be lazy and when the kneading is over - flatten your dough, add additives and roll it into a roll, and roll into a ball and a ball into the oven))))
In general, it is ideal to add additives in a roll after the second crush, so the bread will be taller. But these are details that can be neglected. If only when you begin to strive for the ideal)))
This will make the additions in pieces in bread - a different taste. I'm not saying that the combinations of cheese-sausage, like meat, like tomatoes, cheese and garlic .. can be very different))
If you make bread on water, then the additives will play brighter, because the taste of the bread itself will be more neutral.This does not apply to butter in the composition)))), which only enriches the taste of bread.
Milk softens the taste. I like it more with pieces of water added, but always butter in bread))), and sweet breads with milk.

I forgot .. additives and bread are completely different things. Supplements are just a strain. They don't have to look for a special recipe at all. Additives can be tucked into any delicious recipe of your choice. Just so that there are not too many of them and they do not drop the bread - that's all the wisdom.
Well, the truth is, sometimes there are "special" additives, such as homemade pungent garlic or onions from the garden, which can kill the yeast.
Well, sausage and cheese are safe in this regard.

[fffuntic]

fffuntic, thank you very much! I have 2510, there is no special "rye" program. I really liked the bread itself, the smell ... But the proofing is clearly not enough, and maybe a little more yeast than in the recipe. I'll think.