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

I bake 15 minutes with steam and 15 minutes without at a lower temperature.

Yeah, 30 minutes for everything. I want to try it in the oven once, but there is no form. You need to buy, And then you can stew meat and cabbage in it

[WLAD]

WLAD, a stone is desirable, but not a must have. I use a thick-walled aluminum baking sheet, which I turned upside down and use instead of a stone. And for water - an old aluminum pan. I pour hot water, boiling water so that it immediately begins to evaporate. A mug of water is enough for the eyes.

fffuntic, Lena, understandably.

[Anna]

but there is no form. You need to buy

Vital, I will be very grateful if you share what you bought and then the impression of what you bought




Anna, and I don't have a thick baking dish either ... I will ask my relatives to give me a stone, uniforms and of course money for my birthday

I don’t understand: if there is a bread maker (I filled everything up and forgot), then why bake in the oven?
Not satisfied with the bread from HP?
I, having once read about the stone (and tried to choose, I realized that everything is not so simple), I decided that a bread maker is very convenient. Thanks to those who came up with it

a bread maker is very convenient. Thanks to those who came up with it

I completely agree with this and am not going to pack the bread maker in a box and hide it in a dark closet (I don't have it anyway)))) but the bread from the oven looks so delicious, I just want to try and compare, and then you can bake pizza on a stone
and as one wise man said above in the form, you can stew cabbage and meat

I fully agree and support

Not satisfied with the bread from HP?

This is exactly what it is. The stove kneads, and bakes in the oven. Our family tastes much better this way. The mother-in-law at one time tried to bake bread, but her hands knead the dough for a long time. And recently we bought HP, Panasonic. So too - I baked a couple of different breads in it and realized that there would be revenge in the oven, and bake in the oven.

By the way, when I bake in KhP (if there is a guard over time), I never bake unpaired bread. More precisely, I don’t bake at all. Because quick bread is generally tasteless for me. The dough should ferment well and collect aromatic substances, then the bread turns out to be tasty and fragrant.

By and large, I will tell you dear bakers that the only one thing that you all bake bread for yourself and your family yourself is already a big plus, because you know what you bake from and how you bake, otherwise who likes which bread, be it from a bread machine or from oven or even from the oven ... this is already a matter of taste, which, as you know, does not argue

It turns out that a stone is needed ... I don't have it ... so I'll have to forget about the oven

I read somewhere that a stone in the oven is very well replaced by a good, better Soviet cast-iron frying pan

[Ludmila]

Ludmila, I have already read on the internet how to replace it ... but unfortunately I don't have anything like that

I bought a stone, baked on it for a whole year. The oven is super good for me. But I returned to the bread maker. It's much more convenient for me (although it's tastier in the oven, but it takes so much time. Put it on time, watch the dough, shape it, wait, heat up the oven, mold water, let off steam, get it out, you walk with a timer all day so as not to miss the stage. apparently I'm very, and time is running out). So there are pie pies in the oven, and bread in a bread machine. Yes, and I bake bread with additives, so the spirit of bread is still covered by the smell of coriander, fennel, cumin or something else.But this is all a matter of taste. The main thing is not from the store

I will look later from Lyuda for a full article on how baking in KHP is special. In the oven, we heat up to 250, but it is large and cools more. In reality, next to bread, the temperature immediately drops.
And in KhP, around the bread, the temperature is also quite high, almost like in an oven.
But there it is more about a small enclosed space, from which the evaporation of moisture is not so intense. The bread is baked in a steam bath.

It just dawned on me ... And no one tried to put a bucket in an already preheated bread machine for baking? Or is it possible to break the bread maker? The meaning is there ?! Baking does not start with cold, maybe rye will turn out better

rye will be better

rye will definitely be better, but I'm afraid the bucket is not designed for such temperatures

I read somewhere that in a good bread maker, heating to baking temperature begins before the dough finally comes up. Moreover, there is a small volume, it will quickly heat up.
And, as far as I know, the temperature in the rye program is the highest (that's why I don't like the manual mode, we also mix the baking button). We need to shove a thermometer (I don't know which one)

[Buttercup]

rye will definitely be better, but I'm afraid the bucket is not designed for such temperatures

Buttercup, so I'll put the bucket into the bread maker I just think if you turn it on and bring it to the baking temperature and at this moment insert the bucket into the bread maker ... Maybe the crust and quality of the bread will approach the oven

We need to shove a thermometer (I don't know which one)

But this is really interesting. I still dream of baking rye in a bread maker ... I also have L-forms, Creamy already showed how to install it there

There are temperature probes for the oven. As, for example, from Ikea. He's with wire. Do you know this? Maybe use it?

[Sveta]

Sveta, I confused something, I thought that the bucket was in a preheated oven. Preheat HP without a bucket, I think it is possible - it will not break.

well, the oven has a large space and a lot of preheated walls. Therefore, heating the oven is really warming up, we put the mold in a hot place and when we close the lid, the oven quickly gains lost degrees. And the tiny HP chamber will immediately lose temperature as soon as we open the lid and then the bucket will heat up again for a long time. We will not get the effect of a hot oven. Then the steam bath will remain steam. Evaporating vapors from the bread blank get stuck there, the bread has the ability to expand more than in the oven, hence its HP-th plumpness.

But what can seriously spoil the picture:
this dough in HP sits in the warmth and then let it be slowly, but from this heat it heats up.
And if you take out the bucket, get the dough to cool, then push it into an insufficiently hot chamber, then who knows what will happen))) That is, you need to ferment the dough by hand in warmth, then push it into a heated HP.
And for what? there will still be a "cold" oven.
There is no point at all for rye dough. For rye bread, in theory, it literally requires roasting it, that is, it should be placed in a chamber hotter than usual for wheat. Well, in HP, no dancing around her can achieve this.

There is no point at all for rye dough.

Sorry. All my attempts to bake rye in a bread maker fall short of our standards for delicious bread. So we will work with the oven

and there may still be an ambush. There is also a temperature sensor. That is, baking begins and the sensor is triggered already when the bread has begun to bake well. What can we do?
For example, they began to warm up an empty chamber. They warmed up to the limit and the sensor worked, the ten turned off. And we just put a bucket in there, cooling the camera when opening the lid.
But we know that the sensor is inert. Remember how long it takes to deceive him sometimes. That is, the chamber, instead of heating, can continue to cool down until the sensor is cleared out. This will already be a "supercooled" oven.

Girls and boys.I once read somewhere at Admin that if we bake tin bread in the oven, then there is no particular point in preheating it. She explained why, but I will not reproduce it. Therefore, I rather quickly switched to baking with mold black (rye-wheat) without preheating the oven. And I remember that I didn't notice much of a difference. There is a difference for hearth bread, it grows very quickly, inflates like a balloon when placed in a hot oven. And by the way, an oven preheated to 250 loses a little heat when planting bread. When decreasing to 220 with a knob, the heating does not turn on again immediately, but turns on later, after a few minutes.

In, found Bread and pan bread - what are the differences? # 2

[Anchic]

I saw the link Anchic, in another topic. I decided that it would be useful to us too. Lena Tim described in detail. Reading, learning
HOW TO INSERT PHOTOS AND PICTURES CORRECTLY
Natasha, if you find it necessary, add a link to 1 page of this topic. And you can delete my post

Moderator: "Added "miscellaneous" under the spoiler, and it will remain empty here.
Thank you, Svetlana!

Girls, boys, help please, I need advice. It is necessary to bake bread with as soft a crust as possible, my husband is now being treated, pulled out, inserted teeth and this drags on for a long time, I just cut off rye, you can of course cut off the rest, but maybe there is a recipe for completely soft bread

[Mandraik Ludmila]

Mandraik Ludmilaif you put bread in p.e. bag, the crust becomes soft. Put a light crust on the program. Don't bake French.

Mesh, thanks.
And what influences the thickness of the crust in our country, it seems sugar and milk?
Guys, where did Ritochka disappear with us ... last visit on January 28

[Buttercup]

Buttercup, the crust is affected by butter, so milk, apparently, can also. Well, sugar, probably too.

[Buttercup]

Buttercup, I bake a simple ciabatta (500g of flour, 310ml of water, a teaspoon of salt and sugar, 3 tablespoons of olive oil, a teaspoon of dry yeast). I think the whole grain mode will do (I bake in my own in Italian). Very soft and fluffy bread

[Natasha]

Natashaand the crust is not thick? I'll try, interestingly 3 tbsp. l. olive oil gives additional softness I began to look at toast bread, like toast bread should have a softer crust by definition

Was there a very white bread recipe? I can't look for a link right now, but there seems to be no crust at all ...

Luda, do you need a recipe for baking in HP?
White bread from Luda - recipe for the oven. It has no crust.

[Colour]

The presence of free amino acids and sugars in the test depends on Colour crusts.
Softness and thickness, I suspect, depends on the mode. Therefore, I agree with the girls, the closer the regime is to "white bread, the softer / thinner the crust will be."



And, again, I agree, if we are talking about HP, leave the bread in it for at least 20-30 minutes, cool it under several towels so that the moisture does not evaporate, and the crust will be soft.

[Buttercup]

Buttercup, I get a thin crust

leave the bread in it for at least 20-30 minutes,

I bake in HP, there is no oven in the village. The bread stood for several hours in the KhP, as it was baked at night, and took out about 12 days, just to get wet, the crust was really medium, and it turned out to be thick. I baked in milk, I thought maybe because of him, I don't bake in milk, mostly whey or water. The bread itself is the most tender, fluffy, and the crust is thick
I'll try Yoshin's recipe.

Good evening to the owners of the Panasonic bread machine
Please explain if it is possible to bake pure rye sourdough bread in the 2512 bread maker
I have an old hitachi 303 and it does not have a rye bread program and all attempts to bake it in different ways have not been crowned with anything
Kneading and baking in the oven
Not very comfortable
But it turns out delicious
It's just a lot of trouble

[Clay]

Clay, you can use the rye bread program, but at the same time follow and most likely help to knead the dough by hand with a silicone spatula, raking in the corners and lowering the dough onto the HP spatula in the middle of the bucket.And to look at the rise, it is possible to extend the proofing time to the required level of the rise of the dough and only then turn on the baking.

Is it possible to knead in it
Turn it off for 3-4 hours
And then turn on the Baking program
Is there such a separate program or not

[Clay]

Clay, in panasike2512 there is a "rye dough" mode, put it on, then you can leave it as simple as you want, or it can be heated (I do that) in the service mode. And after that, turn on the Baking program, as long as you need.

Thank you very much Lyudmila for a quick and comprehensive answer

[Clay]

ClayPlease, we're all quite responsive here, it's just that I most likely bake rye bread more often than others. Contact us, they will always answer here

My family also eats only pure rye bread.
White baking is extremely rare
Here is my Hitachi idle

Good day! Haven't been noted here for a long time.
Today we accidentally turned out a very decent wheat-rye (60% + 40%) gluten-free bread. I turned on this program so that there was a kneading right away (my son from the night, so that he would not rattle later), well, I came to turn off the baked goods at the wrong time, at least a minute earlier, otherwise it was already so hot. Saved, I think, that I wanted to experience what the old dough is (I put in the refrigerator 70 g. CZ + 70 g rye and a small pea of ​​fresh yeast) as well as old homemade yogurt.
I can't insert a photo from the tablet, maybe later.
Yes, the spatula had to be tricky to pull out of the bread again - I pierced the crumb with a finger and pulled it out, otherwise I could not pick up the whole bottom of the bread with my fingers.

Send me the shoulder blades from China, the shoulder blades are correct, one to one with the original ones, and now I can no longer tell which one is native and which one came from China last week

[Mandraik Ludmila]

Mandraik Ludmila, well. Boom to know

Send me the shoulder blades from China, the shoulder blades are correct, one to one with the original ones, and now I can no longer tell which one is native and which one came from China last week

What is your bread maker? Did you order a rye shoulder blade? I really need a link to the seller and the product.
Everything that I found on Ali, they write in the reviews, is not suitable for the SD-2510.
Thank you

[Slovann]

Slovann, I have 2511, your sister is 2510, they have a common instruction, rye is the same as my own, now I will send the address in a personal message.

Good day everyone. I buy a bread maker for my father-in-law as a gift. Tell me plz, is 2512 from 2511 different than design / color? Stainless steel with black is not very suitable, you want white. But I don't want to lose in functions / equipment either. Thank you.

[WR6X]

WR6X, on the first page of this topic there is a comparison plate for HP Panasonic models.
The 2512 has a second dispenser (for yeast)

[$ vetLana]

$ vetLana, Ninelle, Thank you. The plate is super. Explain plz, why a dispenser for dry yeast? What is it used in cooking?

The yeast is not put into a bucket, as usual, but into a dispenser. It works at a specific time with a click.

[practical]

It works at a certain time

And what does it give? So the dough rises better? Is this the only way to make certain types of bread? Are the chances of spoiling the bread disappearing? Less demanding on the quality of ingredients, etc.?
Ie. practical What is the meaning of a separate filling of dry yeast? For me as a user?