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

[Mandraik Ludmila]

Mandraik Ludmila, it's not mine, my husband's grandmothers, old ones, they just enrage me with their glitchiness ...



$ vetLana, baked, I'll cut it soon, the roof has moved down a little, why does this happen?)

turn off instantly

Contact is bad or the batteries are dying. My scales are cut down when the batteries run out.

the roof moved down a little, why does this happen?)

This happens from an excess of flour / lack of liquid. That is, the bun was a little tight. In Panasonic the bun should be soft. You are in vain adding flour, try exactly the recipe first.
But !!! Some people like the torn dome of bread and they specifically seek it.

The bread must also cool before slicing.

It would be nice to see bread: a photo of the appearance and a cut. Then it will be easier to "diagnose".

how to attach a photo to a message?

How to insert your photos is well written HERE If you lose, there is a link on the first page under the "Miscellaneous" spoiler.

[Waist]

Waist, such a story, yesterday I baked on the usual 1 program, there were many sticky areas, heterogeneous ...
today I baked twice on a fast program with different flours and the same situation - I'm just in despair, now I'll try to attach a photo here)

I was baking this photo now and it was a good bun ...

Girls, I help Katya, this is a photo of her yesterday's bread

[Waist]

Waist, but today only from other flour, also unbaked areas ...

Second (quick) bread

For the first bread:

The crooked dome is a tight bun.
Tore off the dome - options. depending on the program on which it was baked.

Is this fast baked bread? Did you cut it warm? They cut ... the impression that they were torn off

On the second bread, a specific question: did you cut the cooled bread or warm

It looks more like a fresh crumb is crushed with a knife.

[Waist]

here are both that I attached it to the fast program, cut it, did not tear it ..., the knife is just very short for this loaf, it was warm, I did not cut it right away, after I got it out, I put it on the grate

Waist, but today only from other flour, also unbaked areas ...

this one was cold



Waist, generally wanted to know how much should stand before you can cut?)

[Catherine]

Catherine, after baking, the bread should stand for at least 30 minutes. Better an hour. It ripens as it were. You cannot eat it hot. It looks like there was not enough water.

[Anchic]

Anchic, in which one?)

We have a topic on the forum
Cooling of finished bread and the processes taking place in it
Read it, it will help you better understand your bread.

If the HP is new, then at first you can expose a dark crust, while the shadows are developed.

A bread knife is better long and sharp, and even better - with teeth. Type in a search engine "bread knife" and see.

[Waist]

Waist, well do I really think I do not know what a bread knife looks like ??
sorry, but it's a little offensive, with a bread maker, yes, I don't know the intricacies, but knives ...
I just didn't find where they put it, I took a small one with teeth too

Katya, please do not be offended. It's just that different people come to us, and some do not even know about such a miracle as a special knife for bread. I did not want to offend you. Sorry !

And I personally found out about the toothed bread knife only when I bought HP and came here to the forum

[Waist]

Waist, You, too, do not be offended, it just seemed like that, so I generally cook a lot of things, I often bake homemade cakes, all kinds of muffins, I wanted a bread maker, I finally bought it on the advice of experienced people, and here I was like a monkey with a grenade.

Anchic, which one?)

I see bread in all the photos with a lack of moisture. Perhaps this is also the reason that the bread is slightly underbaked.

[Waist]

Waist, I was still so upset that I can't do it humanly, probably it's still a problem with cooling)
tomorrow they will buy me a good kitchen scale, I will try it according to the recipe and it will take an hour)
thanks a lot for the help)

[Catherine]

Catherine, it feels like in the photo, how undercooked ... Are you doing well with the voltage in the network?

[Anchic]

Anchic, made sure that the bun did not smear, read about it here)



Mandraik Ludmila, that's just the point, I just can't understand what the reason is ...
yes, everything is ok with energy)

[Catherine]

Catherine, flour may be more water-absorbing, may require a little more water. Look after the bun, he NOT must be very tight. Better to let it smear a little.

With a thermometer, the temperature should be measured immediately after baking, well, I think so

[Kate]

Kate, the bun can very much smear during kneading. The best thing for Panasonic is when the kolobok is about to end. Before proofing, the bun should look smooth and soft, less than slowly floating.

The appearance of the first bread - it did not have enough liquid, the bun was a little tough. You can look into HP for control almost at any time, but not for long. Even on baked goods, you can peep, but not desirable
The incision was not informative

As for the second baleb: on the cut it still looks jammed to me. Read the topic about cooling bread, I gave the link above.



I think everything is fine with the tension, the crust is beautiful baked. If the tension was not enough, then the crust would not be enough

Natasha, at 130 degrees, it seems like the same thing might think a little, but the photo is really not very clear

[Kate]

Kate, I suggest once again carefully making a cut and taking a picture so that the structure of the bread is visible. So that the imperfections are clearly visible. I don’t remember that we were discussing non-propelling in this thread. If the first threshold doesn't bake, I would bake in French.

[very soft]

What is there to cut. Yeast too much - blows the roof, constant surface ruptures. The gingerbread man, apparently, is tracked not at the end of the batch, but at the beginning of the program. By the end, it becomes tighter than necessary.
I even offhand look at the proportion of 330 g of water per 500 g, this is 0.66 (330/500), but for me the standard is usually 0.7, that is, for me 350 g of water is minimum.
At the same time, I do not take the option when the scales are lying or there is an error in the water in the glass. And this can be. Only the bun at the end of the batch does not lie.
Try to be very soft beautiful honey only after the scapula stops. In the end. At the beginning, you should not have a kolobok, and you should smear the mess under the shoulder blade almost to the end.
Maybe with a normal kolobok and yeast is normal. I haven't used a dry etker for a hundred years. Someone thread, check out their amount for 500 g of flour. Hours by type of bread and too many of them.



But now she looked more attentively. At the same time, the bread looks normal in volume. Impurities in stripes.
You would also change the yeast. It seems to me that even not so much water as yeast is harmful. It seems to me that too much of them spoils the flour during fermentation. We must definitely reduce it.
It seems so to me.
Buy a thread like Lux, cafe-moment, so that you can tell exactly their number, if now there is no owner of the etker.

How do you put yeast? exactly without a slide?

[fffuntic]

Girls, and it doesn't look like impurities. I am completely unfamiliar with Panasonic, but if you all write in chorus that there is not enough liquid, could such areas remain?



fffuntic,, ssynchronized about impurities.

[Waist]

Waist, but today only from other flour, also unbaked areas ...

Second (quick) bread

so let's clarify, Fast or Basic modes were used?
Our advice is for the basic mode of normal.

The fast mode is very hot, there it stupidly can not withstand the flour of such stress and deteriorate in the most unpredictable way. For a fast regimen, you need to take strong flour for specialized HP.
If hot kneading + busting of yeast (and there is such heating that a normal amount can become bust), then we will long wonder what is there and how.

Practice the correct mix on a normal main program.
Now it seems like impurities, but a good volume and a high roof, which is constantly undermining.
With the current picture, the yeast-moisture balance needs to be adjusted.
Although if all your experiments were on the fast mode, then on the main one everything will be fine.

And remember that hot bread is full of hot water vapor, which should partly evaporate as it cools, and partly be absorbed into the starch of the flour. That is, the bread is "baked" and dries up after being pulled out until it cools down humanly, not even from above, but from the inside)))))
If you cut ahead of time, all the hot moisture condenses sharply and instead of absorbing it gives a moist crumpled crumb.
For the same reason, freshly baked bread cannot be immediately taken out into the cold. It should come warm, that is, if it is very cold in your kitchen, it is better to hold it in the stove with the lid open.

[$ vetLana]

$ vetLana, I will try again today, I will buy other yeast, the scales will be normal, I will try clearly according to the recipe on the main program and cool it according to the rules and unsubscribe)



fffuntic, the day before yesterday, when I did it for the first time, I used the usual first mode, but I sin there that they really didn’t let it cool down properly, there were also damp areas ...
Yeast without a slide, I'll try to buy others today, the last two breads (yesterday that I baked, which are in the photo, this was a fast mode)

Etker is a normal yeast. I recently baked on them - in the top five at a discount I grabbed somehow. Used in the same amount as other dry yeast.
We need to track the bun and let the bread cool well. Then you can photograph the section.

I also recently baked on Etker, everything is normal. 1.5 tsp. yeast, 500g flour and 330ml liquid. Flour Limak. I think that the point here is in the fast mode and not completely cooled down bread. Well, the first bread baked at 4 o'clock was finally cut warm. Katyusha, bake at 4 o'clock and leave it on the grate for 1.5-2 hours. Well, correct the kolobok not at the beginning, but at the end of mixing.

Heartfeil_Glance, is the bread maker new or used?

Dr. Oetker yeast - good, I liked it

[Yeast B (bake / basic)]

Yeast without a slide, I'll try to buy others today, the last two breads (yesterday that I baked, which are in the photo, this was a fast mode)

And here please specify: Did you use 1.5 tsp of yeast for both the Main program and the Fast program? Is it the same?

In Russian instructions, yeast is prescribed 2 times in recipes:
Yeast B (bake / basic)- for regular programs
Yeast R (rapid) - for quick baking.

You need to take the amount of yeast corresponding to the program on which you are going to bake bread.
But if you also used the same 1.5 tsp of yeast for the quick program (always means without a slide, under the knife), then the yeast used may be very strong and for baking on the Main program you need to reduce it, and not pour it according to the instructions. For the Basic, take 1 tsp of this yeast, and for the Fast - 2 tsp, you can definitely find out only in practice.
It makes sense to continue with this yeast if you want to use it in the future or for a general experience. But if you change it for others (flour, or yeast, or take another liquid), then the results may be different.

The same recipe can be baked in the Main / Full program and the Fast / Short program. In terms of ingredients, the only difference is in the amount of yeast in order to bring the bread to the desired size and porosity in a short time, but alas, the bread is inferior in taste and texture. Therefore, the Fast mode is more intended for emergency situations such as "dinner after 2 hours, but no bread".

[Waist]

Waist, used a different amount as in the recipe table)



Slovann, new, do not buy second-hand equipment!)



Andreevna, by the way, I wanted to ask how to find out when the end of the batch is?)

I control from the very beginning of the batch. I drop by several times.

[$ vetLana]

$ vetLana, I also liked them, now they are over, I took the saf moment, as the girls wrote)

[Heartfeil_Glance]

Heartfeil_Glance,
Katya, look here Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) # 323 You can track the kneading first, but after 10-15 minutes, you can already add water-flour. Well, or right at the beginning, if you drink too much flour or liquids, as I do today. I put the morning bread on 500 g of flour. The batch has begun. I look, and I have a liquid mass there. And then it dawned on me, instead of 330ml of water I thumped 430 Quickly began to correct, adding everything that was not allowed. And bring it to the kolobok. The bread turned out to be excellent, right up to the lid, with a beautiful crust. I gave it up because I got used to stove in the 253rd at the dacha, and there is a glass with the last mark of 200 ml, I pour a glass there and another 130 ml. So at 257 I did the same (a glass at the 300 mark) But it was already not 200 + 130, but 300 + 130. So there is a hole in the old woman.

[Andreevna]

Andreevna, I also wanted to find out something, in two corners everything is always collected, but in two corners there is little left, how can this be solved?)



Waist, here is the photo interfered with at the beginning



I added a tablespoon of flour (maybe a little less)



this is the second time

Remaining in the corners during proofing will mix with the whole dough, but if I have the opportunity, in the first minutes I help a little with a silicone spatula.

I added a tablespoon of flour (maybe a little less)

What for?

[Anchic]

Anchic, it seemed that it was sticking still strongly, it is not visible in the photo, this is not a video
But I added just a drop

[Catherine]

Catherine, it's not scary that it sticks. Over there on the ciabatta, the dough should generally blur. Now you need to check how the bread is baked. But they added a little - not scary. Then the understanding will come - what kind of bread does your family like: softer dough or steeper.

The remaining in the corners during proofing will mix with the whole dough, but if I have the opportunity, in the first minutes I help a little with a silicone spatula.

I do exactly the same as Lyudmila.

[Catherine]

Catherine
1. Does the stove stand horizontally? checked with the level?
2. For this reason, some people like the way of introducing products (water below)))
3. In any case, the moment is not fundamental and you can score on it.

Sticking - not sticking?
So what, what a stove. In it, the stirrer replaces the human hands. If you have ever made pies, then you know that first the mash, and then you knead-knead, so that it begins to come off your hands, while the dough is tender and can be slightly sticky. Slightly sticky - not clogged. The softer the dough, the fluffier the pie.

So it is with bread. At the end of the batch, the iron handles should be soft and may well be a little sticky. You should like your kolobok. This is how you would knead by hand yourself.
Try a different consistency at the end and keep your favorite.

There is nothing to add about baking, everything has already been said. Most liked recommendations from Lena-funtik. And I had that. And not at the beginning, after long-term operation already. I decided not to complain, but to try to figure it out. Changed everything! Then he looked at the water and decided to change the amount. Well, I don’t remember which way the problem went. Sometimes on the third day the knife becomes sticky after a couple of cuts. I am dropping it for a long time. I change yeast mercilessly !!! All these conversations: "I liked it" are not impressive. Liked? Not for me. How many have already written that a technological failure is possible in the production of both yeast and flour, just what you want ... And these super-duper products are delivered to the store. Tea nowadays the People's Control is not in vogue, and I will agree with the Quality Control Department. What do you want from capitalism !?
If Katya does not mind, then I will share my experience. Regardless of the sneakers with boots that will now fly in my direction.
It goes without saying that the proportions are strictly according to the recipe. And 2 ... 5 grams of tuda-syudy flour won't make the difference. Yeast strictly.
1. Do not touch the bun until the end of the batch. With a silicone spatula, you can pick out in the corners, but only if you personally want to participate
in the process of mixing.
I've been baking at night for several years now. At 23-00 I pressed the start and go to sleep. At about three in the morning, I wake up from the aroma of toasting bread and go to the kitchen. I take out the finished one, cover it with two towels and go to top up.
2. I warn against the advice to put the bucket on the scales and lay everything on the scales.The bucket is not very stable on the table either, and when the thread, this tower on the scales, when it is loaded, will come up with the contents. Not the fact that you can catch it on the fly. Well, maybe you can catch a handful of flour. Do you need it?
3. I pour salt and sugar into water and dissolve, stirring with a spoon. Of course, the water in the measuring glass has already been measured.
4. Any yeast I pour and crumble to the bottom, then flour, water, sunflower oil. And to the starting position.
Good luck in baking, Katya!

[Andreevna]

Andreevna, I also wanted to find out something, in two corners everything is always collected, but in two corners there is little left, how can this be solved?)
Wit, Thank you so much)
Regarding the bowl, I did not see such advice, it never even crossed my mind, it’s not convenient for me either)

in two corners everything is always collected, but in two corners a little remains, how can this be solved?)

Can. You just have to not pay attention to this garbage.

[Waist]

Waist, here in the morning)

[Catherine]

Catherine, somehow strange. Or you can upload a photo to a third-party photo hosting (for example, 🔗) and insert here from there. In the local gallery, the photo is greatly cut in quality when uploading, but here it is desirable to have a better picture. Although you can see that the bread is sticky inside.

[Anchic]

Anchic, it seems not sticky, the photo is dumb, it became very direct in quality, I don't know how to do it differently ...

[Catherine]

Catherine, it means the photo spoiled badly when uploading to the gallery. But if not sticky, then the result is satisfactory?