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

[Ludmila]

Ludmila, Well, why not, when there is of course time

I'm wondering what the combination of apple and garlic gives, in principle, in a salad, I imagine, but in bread ... very interesting

Probably the taste is "sptskhitsian".

I can only say one thing for sure - this is not the taste of apple charlotte

[Mandraik Ludmila]

Mandraik Ludmila, Luda, the apple is not felt, it will simply trample the dough over the edge. Remember Elena Bo's cake, she has it with an apple, it turns out very tall and lush

I'll have to try to do it, I wonder

This is how it turned out ... I really liked the taste ... it probably won't work even higher with an increase in apple additives ???

Hello everyone) Some time ago, there was a great desire to acquire HP. The choice fell on Panasonic. Thanks to the Internet, I found this magical site and theme)) In which there are already 4 (!) Parts of several hundred pages. I read it and refused to choose 2502. Thank you all for detailing everything about the stoves, their characteristics, features, recipes, share your experience and help! I really liked that there are so many creative people here who not only bake beautifully and tasty, but also paint buckets in a unique style)
I'm waiting for 2511 today. I'm worried! Armed with a notebook with a pen, I will write out the basic rules from the first post, so that they are always at hand. Repetition is the mother of learning))

[asena]

asenaCongratulations to you, Panasonic is the right choice !!! And of course delicious bread!

[asena]

asena, congratulations, welcome to the ranks of Panasik fans

[WLAD]

This is how it turned out ... I really liked the taste ... it probably won't work even higher with an increase in apple additives ???

WLAD, great bread! The apple does not give a specific flavor to the bread, but it does make it more fluffy. It is always considered liquid, whether you rub it or cut it into pieces.
For lovers of rye breads, instead of honey / sugar, you can put apple jam in the same quantities or partially replace it. Here it really gives the bread a wonderful aroma and a special crumb structure. However, it will not be combined with garlic.

[Svetlana]

Svetlana, Thank you very much

So many theses have been written about fruit additives in yeast dough.

There, each fruit-vegetable has its own composition and greatly enriches-changes the dough. Each of them includes all sorts of calcium-magnesium and other tasty yeast, which make them gas more .. that is, the rise is increased due to the increased activity of the yeast.
Then they contain acids .. all sorts of very valuable, such as lemon-apple. These strengthen and improve the quality of gluten, so it makes sense to stick sour fruits in 1 grade and mixed bread, where gluten must be strengthened.
Then, specifically, apples have an increased amount of thickening pectin. This is from the psyllium series. That is, such a jelly-like substance that fixes the marmalade.
Therefore, this pectin ... as I understand for wheat flour, it walked and drove, but I am not a technologist, maybe she needs pectin too. As I understand it, it is acids that are good for wheat, and additives for yeast, and pectin should only increase the tenderness to the bite, as it stores moisture - well, tender jelly in the finished product.
I think that this pectin is very good in pure rye bread, it will increase the viscosity of the rye dough bog and retain gas, contributing to the crumb tenderness and rise.
By percentage of addition ...I looked like this 2.5-7-10 percent of the flour weight. Moreover, 2.5 percent for flour c. from. - because there it is not particularly necessary to strengthen the gluten, and the whiteness of the products suffers.
But 7-10 percent is used when the crumb may be dark. The weaker the flour, the higher the percentage.
Applesauce .. enhances, but does not work miracles. It is too soft, that is, an excess will cease to have a strengthening effect, and may already weaken the supporting frame made of flour protein.
I have not seen a mention of above 10 percent flour by weight.
Well, for rye bread, it is better to choose sour and high pectin content. Moreover, the second is more important. Acid can be obtained from sourdough or sour milk, but pectin is a special substance - a thickener)))

As for the jam .. There is a lot of sugar, boiled living substances from apples, and this is completely optional. The additive is better precisely in small form for reasons that the apple substances are all combined with the dough. That is, mashed potatoes or chopped pomace - behind the eyes and without excess sugar.
Although jam, jam .. it's apple syrup with pectin already brewed. That is, concentrate. Well, it will be a little weaker than live puree in activity, there all sorts of substances and acids are strongly evaporated and boiled down, it is worse to eat yeast, gluten is strengthened weaker, but the pectin content is high. That is, in terms of the juiciness of the raw mashed potatoes, you need to put more jam for the same effect.
But it seems to me that it is better to extract the maximum from an apple in a raw chopped form. Subtract the amount from the total moisture.
Well, according to the logic of things, it seems so.

I often use apple juice instead of water for rye-wheat bread. I take sour juice (Antonovka). At the same time, I do not add vinegar and sugar.
good at it. But even better - plum juice, I dilute it with water, because it is very concentrated (my own juice, apple juice, too, I have not tried it with the store).
I don't really like the taste of wheat with juice and apples, although it rises well.

[Lena]

Lena, OlgaThank you very much for the information.

logically, there is a lot of acidity and taste in the juice, but without pulp there is no pectin and no heaps of almond additives. Theoretically, acid and sugar-carbohydrates will be added from the juice (the only tasty treat for yeast, and there are no more favorite almond additives ..).
Basically, this should only strengthen the gluten or remove the stickiness in rye bread (like any acid), but the tenderness and juiciness of the crumb should not be influenced (no pectin ... and no ... a lot of all kinds of minerals, there are no any there fiber and other fibers, which also swell, changing the texture of the crumb or intensively feed yeast with bacteria), juice does not replace puree in any way. Well, the difference between juice and puree is very great, it seems to me.
And each fruit-vegetable acts in its own way, they have a different composition.
There is no pectin in beets. What is the strongest there - you need to look at the composition separately. Maybe juice is enough for beets, but maybe not.
For apples, it is definitely impossible to replace mashed potatoes with juice.




by the way .. apple fiber (pectin is full in the peel. That is, ground peel (cake) - mashed potatoes, will greatly affect the crumb. So apple puree is useful to get from all parts of the apple, and not just from the pulp)



but looked about the beets. And there is pectin ... and all kinds of useful fiber

Beets contain a lot of dietary fiber - fiber and pectin. Dietary fiber is not digested in the human gastrointestinal tract, but it is extremely important for digestion and other metabolic processes. Many diseases of civilized people are associated precisely with a decrease in the consumption of rough food and its fibers.
and a bunch of trace elements there.
In short, beetroot puree cannot be replaced with juice either. That's it. The effect on the crumb will be much weaker, incomparable, and, accordingly, the benefits of adding puree are higher

no .. a lot of all kinds of minerals, there are no fibers and other fibers,

There is little fiber if the juice is with pulp, in the clarified one it is not, but there are minerals in the juice, as well as acids.

Hello everyone)
There will be many letters)
My 2511 arrived last night. I had to wait until it became normal temperature and at night I kneaded "Simple white bread" according to the recipe from the forum. Again, with a kind word, I remembered the members of the forum)) because I turned on the program, and I myself put the components in the bucket. I watched the bun, topped up the water a little bit. As a result, it turned out about 310 ml per 500 g of flour. More than the recipe, but less than the instructions. Then she walked in circles around the stove regularly feeling the bun. He's really alive! Moves))) The bread came out excellent, rose well. She shook it out, put it to cool until morning.
Then you need to wash the bucket, especially since I decided to bake Borodinsky second. True, from the package, because I read a lot about the difficulties with rye flour. And I love black a lot more than white, so I really needed it! ) And then a surprise awaited me: the scapula did not want to shoot. I really did it this way and that. Soaked it for five minutes, then for ten ... It doesn't fit and that's it! I started to think about options to knead rye dough with a spatula for white. But education didn’t allow)) Still, there is a special device in the kit, which means it must be used for its intended purpose) In general, after dancing with toothpicks, shoulder blades and everything that may not scratch the surface of the bowl, I seriously tuned in to wait for the morning to call someone for help - something stronger. For it is three in the morning, everyone is asleep ... But I want some black bread! She took a towel, slipped it under the shoulder blade and began to pull. We pull-pull and pulled the turnip! Hurray, put the rye blade on!
Then I reread the Admin master class on the rye bun, turned on the program, and downloaded everything. I danced with a tambourine, because I remembered that I forgot to set the size of the loaf and the color of the crust. I restarted the program, found out that these parameters were not selected on it)), watched how it was kneading and went to sleep. True, I set the alarm to see how it rises there)) Seeing that everything was okay, I slept through the end of baking for half an hour (I didn’t hear the stove chirping at all). But everything worked out) Excellent bread turned out! Slightly overcooked sides. The taste is wonderful!
But white seemed insipid. But I like black, fragrant (Riga, Borodinsky), maybe that's why. Then I'll make white milk or kefir, compare.

By the way, the method with a towel came in handy here too, because the rye spatula did not want to be removed either. Well, or I need to pump up (rolls and loaves)

P.S. I took a photo, but they need to be uploaded to a third-party hosting, they do not load directly from my phone to the gallery. So I'll leave it as time goes by.

[asena]

asena,

Soaked it for five minutes, then for ten ... It doesn't fit and that's it!

This is strange, after soaking my shoulder blades are removed without problems.
========================
A start . asena, delicious bread!

[asena]

asenaCongratulations on your delicious bread, before pulling out the spatula, shake it a little to the left to the right, holding it from the bottom (on the back), I do just that and it is pulled out even without soaking

[asena]

For technical reasons, I was absent, now I read that we have new here
asena, with the purchase. Good breads - more and different
Wlad, and I also have a spatula in a bucket that sits tightly, it was easier to shoot in the old one, and then I soak it for five minutes and loosen it.

[$ vetLana]

$ vetLana, Wlad, yosha, thanks, I will learn slowly)

and if I am already awake, then I put the kettle on and pour it with boiling water, it gets wet faster.

[asena]

asena, congratulations on the excellent bread maker !!!
Welcome to our ranks!

And then a surprise awaited me: the scapula did not want to act in any way. I really did it this way and that. Soaked it for five minutes, then for ten ... It doesn't fit and that's it!

This is strange, after soaking my shoulder blades are removed without problems.

In newer ovens, the pin on which the spatula is put on has been improved: There is a notch in which the dough falls. It is baked there and it turns out a lock that the spatula remains in the bucket and does not fall out with the bread.
It’s so hot in my new stove, and I’m glad I don’t pull out the paddle.I just wipe the bucket with a dry or damp towel from crumbs or flour ... AND EVERYTHING !!! The bucket is clean, after processing / baking at 170 * C, nothing will start there.
But once I had to pull out (Lyudochkin's baguettes baked), so it soaked for half a day. In this case, you need to periodically turn the blade. counterclock-wise, so it will be released from the lock faster and removed easier.

I remembered that I forgot to set the size of the loaf and the color of the crust Restart the program, found out that these parameters are not selected on it))

Look in the instructions for a table with modes and times. So there it is indicated for each program: is it possible to set the size, color of the crust or the timer. These parameters are different for different programs.

By the way, the towel method came in handy here, too. the rye shoulder blade also did not want to act. Well, or I need to pump up (rolls and loaves)

Oh, don't be so zealous, it can get damaged

[asena]

It’s so hot in my new stove, and I’m glad - I don’t pull out the paddle

And the yak is the rzhenushechka? Replace the scapula.

I keep it simple. After baking, let the bucket cool down (in order to avoid thermal shock, so that the anti-pregel does not crack), then pour boiling water from the tap. All. Further, the scapula is removed without any problems.

asena, I do not advise to loosen. There is a chance that the plastic bushing / gasket will deform and problems may begin.

And I have such a question. I saw here several recipes, rye bread, but something is wrong in the description.
Tell me, has anyone come across a recipe that is as close as possible to Borodino bread? Agram bought it.

[Waist]

Waist, Thank you)
Yes, I found this table. At first I just thought that the regimes were listed there, I turned over. And only then, while waiting for the batch, I studied all the tables in the instructions))

it can be damaged

Towel? I hope it will survive) Still, I hope to invent a way to remove the scapula just by hand.

I pour it with boiling water, it gets wet faster

I was afraid of sudden changes in temperature. Therefore, neatly with warm water, and then wiped it with a towel, as Talia advised

I do not advise to shake it.

I really hope that I will learn how to remove the shoulder blades without any problems. We need to adjust)

Towel? I hope it will survive) I still hope to invent a way to remove the scapula just by hand.

Not a towel - a bucket, or rather the tightness of the assembly ... I forgot the name

And the yak is the rzhenushechka? Replace the scapula.

No one in my family has rye, so I don’t change the paddle and don’t pull it out at all. Every time I do not soak for half a day

No one in my family has rye

It was possible not to continue further. It will explain everything at once. And why (if not a secret)? Rjanuk is delicious.

[is he]

is he, no love Sometimes we buy Lithuanian custard rye with my husband, rarely. And that's all.

[Waist]

It is not necessary to change the paddle at all. Copes perfectly and staff. And the teeth of the comb will soon bend.
Where are you all in such a hurry to take out the scapula? I fill it with water and forget about it for 15 minutes. Then I easily take it out.
Waist, and the backlash remains after the scapula is baked? No?! Poor motor! For this backlash, even the copyright was registered (you have to ask Sasha)

[Wit]

Wit, why should the teeth bend on rye? I have been spinning for eight years and nothing has become like new. (I ran away - checked the shoulder blades, exactly everything, on the old one there is only a scratch).



is he, rye custard from the instructions is similar to Borodinsky, with agram just (though it seems to be not in the instructions, but I sprinkle a teaspoon). Well, don't forget the coriander. I also sometimes add raisins if there is a desire. Pour the malt and coriander (part) with boiling water and leave for 20 minutes, throw in the other part of the coriander and raisins during kneading (so that it does not completely grind into a splash). And yet, I take the first grade of wheat (if available). It seems to me that it turns out similar to Borodinsky (although I haven't taken it in the store for a long time, I could be mistaken)). The site was like Borodinsky's recipes.

Vit, why should the teeth bend on rye?

I'm also interested. What kind of dough should it be? I use the comb until everything is fine. (Mmm)

As for the scapula: I had three stages: 1 - I took out and very thoroughly cleaned the soap. 2 - did not take it out, wiped it with a dry cloth. 3 - take out, mine.
When I didn't take it out (stage 2), it was necessary to change the blades several times and urgently had to soak, change, and wipe the bucket dry. Inconvenient. Also, for me, Vita's argument about the backlash was weighty, that it was not just invented by the Vit manufacturer - thanks

Waist, and the backlash remains after baking the scapula? No?! Poor motor! For this backlash, even the copyright was registered (you have to ask Sasha)

Of course, there is no backlash.
You don't have to ask Sasha anything. I know his competent opinion. But like this ... Every time, it is not at all convenient for me to soak a spatula, which is baked so strongly and closes. I also bookmark products starting with liquid. I think the motor will survive, I try to keep the dough of a soft consistency, which helped to save the motor in the last stove, but there the board "died".

Each time, it is not at all convenient for me to soak a spatula, which bakes so strongly and closes. I also bookmark products starting with liquid. I think the motor will survive, I try to keep the dough of a soft consistency,

+1

And what ... to soak off all the same?
I never put on a comb. I even forgot about her. I bake everything with an ordinary mixer ...

"Well, well, said the dog of the Baskervilles, going up to Gerasim" Natasha, it's the master's business. What's the trick, pouring water to the bottom?

[Vital]

Vital, you embarrassed me. I soaked the bucket with hot water, periodically scrolled and twitched, it had already been standing for 4 hours, and the scapula did not even flinch, not that to take off. I poured the water out, wiped the bucket and that's it. I will not pull it out.

The chip of water to the bottom: I bake with live yeast according to my recipe. So it is more convenient for me to activate the yeast in sugar right in the bucket and then fill it all with warm whey so that the yeast will work in this liquid during leveling. And so by the end it turns out that everything is ready for baking: ripe and aromatic. I just like EVERYTHING with this method. so i do. Yet HP is for my convenience, not me for her.
If the water is at the bottom, then the flour is less dusty when kneading.

[Natalie]

Tax, on Natalie we are not guided. Someone lives in a beautiful, but wet country and does not plan to inherit the stove
Vital, mixes with water easier, without flour dust in the corners.
Here I look at the moulinex and other stoves of my friends that they bake every day, but they have no backlash at all and with a water tab.
So that the motor flew out in no case at all, so the backlash is probably the least critical, but the bucket assembly starts to flow .. fast.
Therefore, the bookmark is more critical. If you want to use the machine for a very long time, then, probably, you can sneeze on the backlash, but it is better to do the bookmark dry. Rather, do not leave the pin soaked for a long time.
It seems so to me. Natalie - a special case. She can do anything



and I would be annoyed by a sticky wick that should be removed. Bye, ugh, ugh .. boiling water from the kettle helps perfectly. If I start kicking, I’ll start a hole in the shoulder blade (the pin itself will not. For me, it’s dumb to climb up to it unnecessarily. But I would smear the hole) with grease. I will make her obey me anyway, and not bend my line

Good evening, don't tell me, the first program was at 2512, the baking mode was about to start and the oven squeaked, the wife decided that the program was over and turned off the oven. Now the bread only needs to be baked, I want to do it on the 14th baking program, but I don't know how long to expose ?! The size of the bread was minimal and I wanted a dark crust. Time against bread)) I'm really looking forward to those in the know, thanks!

[Doroteos]

Doroteos, 55 min. Check readiness with a core temperature probe (if available). Temperature d. B. not less than 95 gr.

[$ vetLana]

$ vetLana, Thank you so much! Where can you see such data?

[Doroteos]

Doroteos, try searching the forum. I'm calling from phone. Search is inconvenient.

[$ vetLana]

$ vetLana, turned off the baking program to set the correct time ... And now, when choosing a time, the start button blinks, and when you press start, the inscription u50 flashes and beeps (I tried to set 50min). The bucket is hot, you need to wait until it cools? Kick-Ass looks like a kolobok ...

If there was already a baking program, why turn it off?
I would wait for it to cool down.
How long has the bread been baked?

[$ vetLana]

$ vetLana, it doesn't matter anymore ... The program does not turn on ... This error hangs, the bread is down. Gingerbread man threw out, turned off the stove, I'll see when it cools down.

[Doroteos]

Doroteos, I sympathize

Gingerbread man threw

Oh, this could not have been done.
1) If there is an oven, then preheat it to 180 * C and carefully, so as not to precipitate the dough, put a bucket of dough in the oven for the same 50-60 minutes. Good bread is baked, you don't even need to shift it anywhere.
2) Gently pull out the bucket of dough and set it aside. Take a piece of ice on a rag / napkin ... and put it inside the stove against the temperature sensor (bulge on the inner wall) so that the sensor records the lower temperature and it is possible to turn on the "Baking" program, also for 50-55 minutes, whichever result you want. Carefully return the bucket of dough to the HP, close the lid and let yourself bake.

If the dough has settled:

3) You can pull it out, spread it on a baking sheet, let it rise slightly and bake with one flat cake. Or divide the dough and bake some tortillas.
4) you can divide the dough in half: put one half in the refrigerator, and return the other to the CP, add half the rate of ingredients from the recipe for quick bread and start the "Fast" program. In 2 hours, in theory, good bread should be obtained.
Use the other half of the dough from the refrigerator in the same way. Or just fry the cakes. After all, this is a simple bread dough.

[Waist]

Waist, Live and learn...
Thank you very much for your advice, did not think ..!

[Doroteos]

You are welcome! Don't worry, learn everything and baking in KhP will bring joy and pleasure to you and your loved ones!
Here are some more tips:

I just need to bake bread, I want to do it on the 14th baking program, but I don't know how long to put it on ?! The size of the bread was minimal and I wanted a dark crust.

The time you need to set for baking can be found in the instructions for the HP. In the program table, look in the line of the selected program (you had the Main one, as I understand it), the time is indicated in the Baking column, so set it.

Doroteos, 55 min. Check readiness with a temperature probe (if any). The temperature should not be lower than 95 degrees.

$ vetLana, thanks a lot! Where can you see such data?

There is such a topic on the forum
What to do if the bread in the bread maker is not baked, how to save it?




Doroteosand last

Good evening, don't tell me, the first program was at 2512, the baking mode was about to start and the oven squeaked, the wife decided that the program was over and turned off the oven.

To prevent this from happening, always look at the panel: only the program number and a blinking slider icon under the "End" label will be displayed, indicating that the program has been completed completely. Like this :

🔗

At first, pay attention to this and teach your wife. You never know that the stove squeaked (although strange), maybe it "locked in the throat" The readings on the display will help you!
Good bread to you !!!

[Tips if you find living creatures in the flour:]

Vlad is now a happy owner of a vibrating sieve, congratulations! But !!! He had an opportunity:

with my sieves, today a complete disappointment befell me ... In a completely new, just unopened bag of flour, Makfa, whose shelf life is still 10.5 months, found a bug, that naturally sensed very quickly ... well, I think, wait, I'll re-sow the whole bag with a new sieve. .. it turned out that dreaming is not harmful ... after two reseeding of this packet, I never found this bug anywhere, although I even tore the packet neatly in the hope that it got stuck somewhere in the bag, the conclusion suggests itself - the sieve sows along with the bugs

Wait, I'll try to sow with my old sieve with a mug ...it will certainly take much longer ... it is broken for me a little

At the very end, two enemies were caught, some half-dead, apparently with vibration they got it well ... after a short but fair trial, both ... in general, they are no longer there

Tips if you find living creatures in the flour:

ABOUT MACFU AND RUSSIAN HARES IN BREAD

I have already shown what happens if, instead of guaranteed flour for bread makers, you simply take "bakery", for example, MacFoo. Makfa turned out to be almost 100% flour suitable for bread makers - strong (even too much), excellent moisture capacity, dimensional stability, tolerance to fermentation and kneading. It is creamy, aromatic and "sweet" flour (3% sugar in flour), fragrant and tasty. It will be perfectly fermented by yeast and bacteria even in a dough without a gram of sugar and with non-English yeast, without improvers. Take your time to sniff and lick your flour. Read what's next first and then decide how much you like sniffing and licking other people's "warm and unwashed" eggs!

So Makfa performed well in bread. Strong, almost like Altai flour, but tolerant.

Even in a steep 100% dough, Makfa passed the test and gave only minimal crust fracture. Steep dough strengthens the flour and is not recommended for already too strong flour. For Makfa, it is better to start traditional, semi-liquid, "thick sour cream" doughs from half the flour in the recipe or completely liquid, like cream. You can also loosen flour in other ways. For example, take pizza yeast.

They contain the amino acid L-cysteine ​​and will soften the dough.

Makfe surprised me not only with this. Together with a guest from Chelyabinsk, guests of a biological species unknown to me until then came to my kitchen as hares: small flour beetle, in the amount of three pieces.

It's good that I sifted flour on all three sieves that I have, instead of the usual medium, which catches the usual beetle on its grid. The superfine sieve also caught the smallest SMALL. The small beetle is only a couple of mm long and very narrow, small.

It slips through holes in an ordinary sieve, and even more so in a rather large, rare sieve, with which cooks and pastry chefs usually "fluff" flour.

And even more so in a frivolous sieve for the home, for the family. I assure you, all the bugs in the Macfa in the picture went through the sieve in the picture! There will be a situation "what you sow, you reap"! Dough products "enriched with protein", so to speak. "Complete set of essential amino acids."

Here flour from the supermarket is not contaminated, because the grain and flour are carefully treated with gas, which will not affect the microflora of the flour (the ferments will be excreted), but will affect larger animals. There are no surprises in it like "I bought flour, sifted it right away, and a month later there were larvae and beetles out of the blue." Those. there are no bugs in our flour even.

And flour from the historical homeland can come sifted, without sticks and nails, but with insect eggs. In the warmth, they will turn into a real menagerie in flour. So that flour you need to 1) sow, 2) store in the cold (below 10C) or even in the cold. So that nothing "hatched" out of possible eggs in the flour. And don't lick it, for God's sake! Better test baked goods. Better to check the quality of flour with fire!

A if bugs are sown, then ignite the sieve with fire so that it does not pick up eggs from the contaminated flour and transfer them to the next batch of flour sifted on it. If all three of my bugs in a kilo of flour were girls, then this is a thousand eggs for each, 4 rubles a year. You can scald the washed sieve with boiling water or hold it in the oven.

Sow flour well. Even in the jungles of Brazil, the maidens sow flour properly. Millers are not trusted! And we need to sow. Even McFoo.

A source : 🔗

Now Vlad is engaged in the modernization and revision of the shaker

I considered it important to bring this to our topic

Natalia, Thanks Natasha

You are welcome! And thank you!

[Waist]

Waist, can you suggest a link to this vibrating screen? It is not very convenient to use Ikeevsky.