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

[Anchic]

Anchic, I think yes, we should try to put less yeast, not 1.5 and 1 tsp.

Katya, you can insert a photo through the photo hosting Here through the Mona Lisa icon (next to the YouTube icon)
Your photo shows an imperfect, if I understood correctly. This is only IMHO, I do not pretend to be true, there are bakers with more experience and better versed in the test. I once had an impurity in bread that was very complex in composition and heavy. I did not help in time to mix the whole composition (there were bran and c. H. Flour - all this was in the corners of the bucket) and, as a result, impurities.
So I think, if you still have flour in the corners (and this should not be with a 500 gr. Kolobok of wheat flour), then maybe it's still a matter of poor kneading

[$ vetLana]

$ vetLana, I don't argue, that's why I post it and ask how to solve this problem?)

If the structure of the bread, then a lot of yeast or fermented. You can try to reduce the yeast. But how to be an impurity (if there is one) - I don't know.



Katya, we have a bread guru Tanya Admin. Maybe she will help.

[$ vetLana]

$ vetLana, generally kneads well, rolls, turns it over in different ways, long enough

[Heartfeil_Glance]

Heartfeil_Glance, bake from 1 hour. l. yeast. Now I looked at yesterday's pictures. The flour is all in the kolobok. Not visible in the corners. Katya, we are waiting for bread with 1 tsp. yeast

[Anchic]

🔗)

Kate,Anchic the case speaks. I only use it. No glitches! And everything is simple! And I don't go to the gallery.

🔗

[Waist]

Waist, here in the morning)

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

Well, that's better.
When uploading to the photo forum gallery, the quality deteriorates greatly Therefore, only through third-party hosting

(eg, 🔗)

I have been using it for many years, it is excellent and the pictures do not disappear over time

you can insert a photo through photo hosting .

I do not recommend it, the photos there eventually disappear. Faced specifically on this forum

About guru Tani-Admin:

Yes, she did a great job, a lot of information from her on the forum, she gathered a lot of different knowledge and experience here. But she also writes that you need to adapt to your conditions and ingredients.
And for each HP you also need to adjust

For HP Panasonic, some aspects need to be adjusted. Therefore :

The gingerbread man needs to be kneaded softer, and sometimes - much softer than Tatyana shows with the example of HP Hitachi.
Then it will collect the flour, and knead it, and rise to the required level during the proofing, and the dome will be without breaks, without distortions, neat and beautiful.

But appearance is not the main thing. The main structure, porosity, bread taste. Many people like the torn dome. For many, crooked loaves are just a waste in the path to the desired taste. In general, everyone can do as he / she likes!

Kate , I understand that the problem of sticky pieces has been solved ?! But still, the cut looks strange and the quality of the photo does not give a clear picture.
Try to reduce yeast, but !!! do not add excess flour. The gingerbread man should be soft, even sticky.
When the gingerbread man is being formed, it should cling to the walls, towards the end of the kneading, it still clings, but the hook / sticking moves to the corner so that the mixer kneads it, and does not drive it like a ball on a bucket, taroban against the walls, so it will not knead.

Leftovers test in the 2 corners, as in your photo, they will combine with the dough during the proving, during the kneading they will mix into the dough and everything will be fine. This happens to many. But if the bucket remains in the corners and walls flour, then there depends on its quantity. If there is a lot of unmixed flour left, then it will remain on the crust of the finished bread.

Automatic HP has its own norms. This is not kneading dough on the table and not baking in the oven, this is an accurate device with specific indicators of time, temperatures, kneading strength ... Therefore, you need to follow some rules, and for each specific HP, there are adjustments.If the baking dough is kneaded on the table and baked in the oven, then the errors are solved by adjusting the time and temperature. In automatic mode, the time and temperature do not change, so the composition and balance of the dough must be adjusted for an excellent result.

[Model 2501.]

Question for connoisseurs: Model 2501. If you select program 12, then there will be only baking from 30 minutes to 1 hour 30 minutes (according to the table). Question: What determines the baking time if all other modes (for example, crust selection) are locked

And one more question afterwards: How to bypass the "Standing" mode? It's a shame to waste your time.
I would like to immediately like this: Kneading - Rise - Baking. Who decides how this matter?

[Peter]

Peter, knead with the Pelmeni program, turn on the service mode (instead of lifting), then bake. I almost did it today, I wanted to bake on the main one, but after the kneading they "helped" to stop the program.

[from 30 minutes to 1 hour 30 minutes.]

Thanks for the answer, but did not understand

will turn on the service mode

Who will turn it on, or what will turn it on?

And I will repeat the question again: If you choose program 12, then there will be only baked goods. The table indicates from 30 minutes to 1 hour 30 minutes. Question: So what determines the baking time in this mode and can it be changed?

[Peter]

Peter, service mode - simultaneously press "menu", "crust color", "start". Then press the "size", there will be several picots and the icon with a plug (which is inserted into the socket) will light up
I have 2510, so ...

[from 30 minutes, up to 1 hour 30 minutes]

And I will repeat the question again: If you choose program 12, then there will be only baked goods. The table indicates from 30 minutes, up to 1 hour 30 minutes... Question: So what determines the baking time in this mode and can it be changed?

Yes, of course, you can change it with the up or down arrows on the HP panel under the display. When pressed, the time on the display changes in 10 minute steps.



Set the right time yourself. It depends on the size and color (refer to the baking time for the selected size of bread in the instructions table and set it approximately for the beginning), which one you want to get. Conventionally, upon reaching these, the bread will already be baked. The internal temperature of the finished bread is approximately 94-96 * C, measured with a temperature probe, if any.



More details on the service mode can be found at the link

"Warm" rise of the test in the Panasonic SD-2501 service mode

I have 2510, so ...

The temperature test is the same for all 25 ** models

[Waist]

Yes, of course, you can change it with up or down arrows on the HP panel under the display.

Waist Thank you very much. I get it now.



It would be a great oven if:
1. We made one "user" mode (programmatically it is very simple to solve), when you yourself can choose the sequence of processes and the time for each process. And this is how the mixture turns out, turn on the service heating mode, then turn on the baking mode. You need to be around all the time. Dancing with a tambourine ...
2. The dispenser of the 2501 model was left on the left (it could be moved in the center. The content often falls by, on the heating element. As a result, smoke and stench. The family wakes up at night screaming "Fire" ...

2. The dispenser of the 2501 model was left on the left (it could be moved in the center. The content often falls by, on the heating element. As a result, smoke and stench. The family wakes up at night screaming "Fire" ...

I wonder why? What and how much do you put in the dispenser?

What and how much do you put in the dispenser?

The same nonsense is happening. I put raisins, sausage, cheese. Without fail, something fell past the bucket, towards the shadows. Plus, the dispenser lid pressed against the top of the bread. After that I decided to stop using the dispenser.

I wonder why? What and how much do you put in the dispenser?

I tried different options. Seeds, nuts, raisins, prunes, dried apricots, etc. (I am not talking about sausage, or cheese, there is almost always smoke) Different amounts. Sometimes it is normal, sometimes it falls between the wall and the bowl on the left side.Fresh raisins, or soaked and then dried, always slightly moist and mean one berry, will surely stick to the lid and when it opens sharply down 120 degrees to the wall, the raisins fall by. I am thinking of making a limiter so that the bottom opens no more than 80 degrees. And if the bread is slightly higher, then the dispenser lid rests against the bread. In general, an unfortunate design, it could have been made smarter ...

[maximally]

Manufacturer recommends maximally put in a dispenser 150 gr dry fruits or nuts. The instructions say. There is also a picture that what is poured into the dispenser needs to be leveled, that is, it cannot be poured with a mountain and above the edge of the dispenser itself, it cannot be tamped down there and falls out or does not fall out in a piece.

sausage, cheese

Melting, melting, fatty additives are best added at the start or added manually at the end of the batch (when it is time for the dispenser to work). Since the dispenser is designed for dry and free-flowing additives, can be slightly mixed with flour to ensure dry and free flowing.

2. The dispenser for model 2501 was left on the left (could be moved in the center.

the dispenser lid pressed against the top of the bread.

if the bread is slightly higher, then the dispenser lid rests against the bread

There is a decent distance from the lid to the edge of the bucket = 3 cm. And everything is located so that if the bread is already stretched out above the edge. the open dispenser lid has minimally damaged the loaf. Imagine it in the middle?

In general, an unfortunate design, it could have been made smarter ...

This design of the dispenser is for all HP Panasonic models, even for the domestic Japanese market.


And one more thing: 150 g of additives is the maximum not only for the capacity of the dispenser, but also for bread, since with an increase in additives, the quality of the bread may suffer.

In general, the manufacturer did what he did, and wrote down the rules of use in the instructions to achieve a good result. But as always, you can apply some techniques from the outside to make it easier or better to use. For example: mix with 1-1.5 tbsp of flour, it is already free-flowing. Try

And where in chain stores you can see normally powdered milk?
I've been googling for an hour now either from Moscow or locally, but by weight. I don't want to take it by weight. Don't get that. Do not understand who. Well him.
Found in "metro cash & carry", but the composition is so tasty that the appetite disappeared

Ingredients: dry glucose syrup, vegetable fat, sodium caseinate, stabilizer E340, emulsifier E471, anticoagulant E551, dye E160a carotene, flavor that is natural

[is he]

is he, I bought in Lenta in the Children's department. I found one that was as natural as possible, made in Switzerland, expensive. Even for children, they are now producing such an eerie quality, for me it was a shock.

[is he]

is he, took milk powder in Attack. It seems that the composition was good.

[M @ rtochka]

Yes, really ... delicious ...

and on the packaging of this yummy it is written that it is "whole". They are not afraid of anything.

M @ rtochka, we, alas, have no attacks. And what is it called. I'll try to joke on the name.

Here is a dry milk in the Lenta in the dairy department

🔗

Behold

To all
I'll raid networkers in the morning
The main thing that I learned is that it is on sale (not by weight).

[or add manually]

The manufacturer recommends placing a maximum of 150 grams of dry fruits or nuts in the dispenser.

I know. Exactly, or a slide - you understand that this is funny, that is, in this case it does not affect the rash in any way.

Melting, melting, fatty additives are best used at the start or add manually at the end of the batch

I didn't talk about fatty stuff. Only seeds and raisins. Plus the inability to use delayed start. Wake up at night with an alarm clock and go to add supplements? Nonsense, however ... Why then overpay for a dispenser?

For example: mix with 1-1.5 tbsp of flour, it is already free-flowing. Try

Pre-mix the peeled seeds with flour? Are you serious or are you kidding? I repeat: Panasonic's dispenser is not very successful either for the domestic market or for the external one. I bought a stove with the highest possible automation.If I knew that I had to fill in the raisins by hand, I would buy the 2500 model without a dispenser.
Anyway, thanks for your reply.

[Peter]

PeterOf course, I understand that the dispenser is not very successful, but I also understand that the manufacturer has not changed the principle of its structure and location for many years. Therefore, they write the rules of use, and the rest is our problem if they deviated from the manufacturer's instructions.

If the raisins are still sticky and poured in a slide, then they will definitely be pressurized + heating during kneading blinds those raisins even more. It seems also understandable.

About fatty (cheese / sausage) wrote is he , and the answer was.

PeterAre seeds in a pure dry form falling on your shades too?

I have not written anywhere that you need to mix with flour dry seeds and nuts.
Mixing sticky / wet additives with flour is a known confectionery welcome. If this is difficult or impossible, then of course not worth it.
Also, without trying the addition of flour and not knowing if it will help.

The dispenser for additives is located on all stoves in one place, not for the convenience of us, users, but for convenience and economy on the technological process. The manufacturer does not need to make additional schemes and install additional machines for production.

Today I sowed flour that was right from the balcony, there I have a whole package of fresh flour, sowed with my old broken sieve, it seemed that it was sown much faster ...
No one paid attention by chance that flour that was in the cold is sown better? Or did it just seem to me?

No one paid attention by chance that flour that was in the cold is sown better? Or did it just seem to me?

Wlad is definitely better! Temperature and humidity

[Irina]

definitely better!

Irina, And I already began to think if it seemed to me

[Waist]

Waist, Good morning) I wanted to ask if you can tell me the recipe for bread, as I understand it, wheat-rye with cereals?) The husband really wants to bake just that, the white one does not really like it)

[Catherine]

I hope Natalia will forgive me. CatherineThere are a lot of different recipes for every taste and color, as they say, you just type in the search box on the site what kind of bread you need and choose what you like

[First:]

If the raisins are still sticky and heaped up, then they will definitely be pressed

Physically speaking, it's even better. A lump will quickly fall completely, and the spatula will knead ...

The dispenser for additives is located on all stoves in one place, not for the convenience of us, users, but for convenience and economy on the technological process.

I already wrote about this. Bourgeois always release a line of models "from expensive to cheaper", removing some of the possibilities. The 2501 inherited from the 2502 one dispenser on the left. Just removed the right one for the yeast. It's technologically easier this way. All dispensers have been removed for the 2500 ...

can you tell me the recipe for bread, as I understand it, wheat-rye

I don't know if you can specify recipes in this thread or not. If not, then I'm sorry.

First:
Yeast 2 tsp
Rye flour 270-290 g
Wheat flour 240-260 g
Salt 2 tsp
Sugar 2 tbsp. l.
Cumin 1 tbsp. l (not always add)
Sunflower oil 3 tbsp. l.
Milk 150 ml
Water 150 ml
With a large mass of rye flour, it does not stir.

Second (excerpt from the text on the internet):
I bake rye according to the recipe from the attached recipe book (A. Seleznev. Recipe book for the Panasonic bread machine, you can download it from the Internet), it turns out best. Called "Fragrant Rye"
Dry yeast 7g, wheat flour 380 g, rye flour 170 g, salt 9 g, caraway seeds 1.5 tbsp. l., dark honey 2 tbsp. l., sunflower oil 2 tbsp. l., instant coffee 1.5 tbsp. l, water 330 ml. (I do not use instant coffee, instead of cumin I throw in rye bran). Put everything in the indicated sequence, the oven is on the "rye" mode with a rye blade.

And who can tell you how many grams of vanillin is needed for a small cake in which 190 grams of flour to get a light vanilla aroma?

I hope Natalia will forgive me. Ekaterina, There are a lot of recipes here

I hope no.Vlad, Katya is addressing Natalia. I don't think your clue will please her. Although she is on the case, but ... judge for yourself, it will be nice to get this from your own quotes

And who can tell you how many grams of vanillin is needed for a small cake in which 190 grams of flour, to get a light vanilla aroma?

You just type in the search box on the site what kind of bread you need and choose what you like

Just do not be offended. Katya is new to us and it's fun to drive around the site! I tried it.

[Vitaly]

VitalyWhat I'm sure of is that Natalia can answer for herself ... all complaints to me please in a personal

So and about the same. And then "I hope Natalia will forgive me ...".

Well, since I'm not so correct all over, and I give the wrong advice, and indeed I do everything wrong, then I say goodbye to everyone in this topic, I wish everyone delicious bread

Katya is new to us

Katyusha, it is customary for us to thank you for your help. There is a button under the avatar

[WLAD]

WLAD, depends on whether you have vanillin or vanilla sugar. If powder (crystalline) vanillin, then even less than on the tip of a knife, I would dip the tip of a knife into vanillin and then into the dough. If vanilla sugar, then 1/4 or even less than 1/4 teaspoon. I won't say anything about knocking - I didn't use it, I don't know.
And another difficult moment, we all have different taste sensations and what, for example, is a little to me, my husband feels like normal-average. So everything is very approximate, and the best result will be obtained as a result of several iterations (baking)

[Wlad]

Wlad, this is, of course, your business, but I'm sorry that you're leaving.
I don't stand on ceremony with vanilla. I pour out the bag. It works for me.

I have a bag with vanillin 1.5 g. I use 200 g of flour

[Svetochka]

Svetochka, a whole bag, I think, of vanilla sugar, but from a bag of pure vanillin, it can even start to taste bitter For me, this is a lot, well, "the taste and color, all markers are different"

[WLAD]

WLAD, Vitaly, well, you really. I never mind if someone answers the case, even if instead of me.
I agree with Vitaly, the forum is huge and it is difficult for beginners to navigate, therefore, specific recipes are more convenient than global searches. Although this is harmful in terms of cognition and learning. This is what I stumbled upon now, I do not bake bread with cereals at all.

No one needs to leave



In fact, vanilla sugar or vanillin makes a big difference. Pure vanillin is bitter (I tried it a lot in childhood. It smells TASTY, but tastes BITTER) Therefore, confectionery recipes indicate exactly what, vanillin or vanilla sugar, and how much.
Vlad, what do you have? What's on the bag? Show

can you tell me the recipe for bread, as I understand it, wheat-rye with cereals?) the husband really wants to bake just this, the white one does not really like it)

Specifically with cereals ... Bread with flour / semolina "multi-cereal" or with a mixture of flakes is best cooked on the "Diet" (whole grain) program.

There is such a recipe, there are still links to Tanya-Admin

Bread with a mixture of 8 cereals in a bread machine (marinastom)

There are others, of course, but this one seems to be unpretentious.

For wheat-rye bread, in the first post of this topic there are links to simple breads (for a start, for a sample) under the spoiler
"The easiest bread in a Panasonic bread maker:"
Sections of breads of varying complexity and composition under the spoiler below
"General sections with recipes:"

[Heartfeil_Glance]

I wanted to ask if you can tell me the recipe for bread, as I understand it, wheat-rye with cereals?)

Heartfeil_Glance, Katya, I want to recommend the recipe. It may be a bit tricky for a beginner, but definitely worth considering. Delicious bread.

Wheat-rye bread with grain mixture "Gourmet"

And below I give the algorithm for the bread machine

Wheat-rye bread with grain mixture "Gourmet" # 13

The malt extract can be replaced with kvass wort.

Good luck

Physically speaking, it's even better. A lump will quickly fall completely, and the spatula will knead ...

Perhaps, but only the dispenser opens at the end of the kneading and during the remaining time, the mixer may not have time to grind the stuck raisins and evenly knead them into the dough.

Throw in the seeds and raisins at the start, turn on the "Basic" program, and sleep well.

I already wrote about this. Bourgeois always release a line of models "from expensive to cheaper", removing some of the possibilities. The 2501 inherited from the 2502 one dispenser on the left. Just removed the right one for the yeast. It's technologically easier this way. All dispensers have been removed for the 2500 ...

Almost all HP Panasonic models for Japan with two dispensers and the location are the same. Initially, for Europe, HPs were with two, then they removed the yeast, and now they added it again.

Lyudmila is right, they will not redo the production lines, because it is already normal.

Criticism without an alternative is a road to nowhere. Nobody forbids inventing a SUPER dispenser. Do, offer Panasonic, and get them to release. No need to be annoyed and annoy others in vain.

If you do something and want to share, you can safely open the topic and tell everyone what you have done with the HP Panasonic dispenser, can anyone appreciate your upgrade and use it.

There are examples of the modernization of Panasonic
Improvement - iron latch of the dispenser on a 3D printer.
Upgrade Panasonic SD-2501

[Panasonic Home Bakery SD-MDX100]

Moved the conversation about the new model Panasonic Home Bakery SD-MDX100 to another topic
Continue there

New models of bread maker from Panasonic # 46

[Bread-muesli:]

While I was sick, my son baked bread (no photo) from the instructions for the new 2522 bread maker (downloaded from the Internet), he wanted honey. It tasted incomprehensible to me, but delicious, I would have reduced the honey a little, it seems not very sweet, but the aroma is just honey. And so it is very soft, and rarely when I like bread from whole grain flour, but this one delighted me.

The recipe is as follows:

Bread-muesli:
Whole grain flour - 190g
Plain flour - 160g
Muesli 60 gr
Honey 2.5 tablespoons (I would put less than two spoons)
Salt 1 tsp
Plum oil 20g
Milk 300ml
Yeast 1h. l

Program whole grain, small size

Waist, as so beautifully framed recipe to take. Thanks for the addition

Natasha, if this is a question, then you just need to click the icon "quote" and write inside. The result is written in a frame. So the recipes are obtained separately from the rest of the text and more expressive in my opinion

Waist, thanks for the answer

Has anyone baked this bread?

Wheat bread on cottage cheese (bread maker)