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

Why, then, which one is better to take? The question is quite urgent, since the old one simply does not mix the dough into a normal form.



And eplaza is the official Panasonic online store.

[Airborn]

Airborn, as I understand it - the difference is in two programs. In 2512 there is low-yeast bread.

There are comparison tables here Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1441

Ordered 2512. In CSN it costs 12,499 rubles.

[Airborn]

Airborn, congratulations on your good choice

Similarly, the eplaza website gives a difference in price not in favor of 2502

16 690 for 2512 and 17 790 for 2502! For what???

Perhaps it is out of stock, but the price is old. Before NG, we bought instead of the fallen 2502, took 2512, the price was much more expensive by 2512.

Perhaps it is out of stock, but the price is old.

So in the same DNSe 2502 is more expensive!

So in the same DNSe 2502 is more expensive!

Then the wonders of pricing

Thanks to everyone who advised me earlier. I'm getting used to Panasonic.
That's what kind of bread came out then. Immediately I try to apply everything that you wrote)! I put it so that it does not fry much and the size is smaller and the crust is light. and add a little more water.

And also, I made such a roll from rolls. the middle fell a little, but this is because the rolls were narrow and at first there was not a small distance between them. Jam really smeared a little, worried that it would be very sweet. I post it here, because I did not take the recipe on this forum
(while I was writing, I found Festive Bread with cinnamon, raisins and walnuts, but in what I baked there seemed to be a slightly different number of ingredients)
(I used to bake it in redmond and with cabbage and stuffed with nuts, and also with jam)

[Anna]

Anna, what a butterfly from the rolls turned out, very beautiful! The dough has risen well, you can see from the holes

Girls, good afternoon!
Bought a bread maker 2511
Put the simplest bread
Silence also included ...
The aging process takes 20 minutes
On the screen 3:38 it is all worth it
This is how it should be
When does the kneading start
My old hitachi immediately began to knead
And then the yeast is already bubbling and she does nothing
Yeast will also lose its activity
Help me to understand

[Clay]

ClayThe leveling time depends on the temperature in your kitchen. If it is cold, the leveling is shorter and the proofing will take longer. If it is hot, the leveling is longer and the proofing is shorter. On average, alignment takes about 30 minutes.
And why is your yeast bubbling? They should be placed under the flour so that they do not come into contact with liquid during leveling. Well, this is for the first time, all sorts of delights - only later, when you get comfortable

When buying, the topic here in the topics helped me a lot about the Panasonic bread maker - Temperature equalization before kneading
I usually start to knead at 3.30
yeast gurgled ... so they are under a layer of flour, it doesn't happen with me
we have Panasonic after Redmond only a couple of weeks
Studying all topics about Panasonic bread makers helped a lot
it works in a peculiar way
I'm still getting used to it, but it bakes deliciously)
but I still have some problems with deep fried)
and yes ... temperature equalization is annoying, but ... it just works

[Svetlana]

Svetlana, yes, in Panasik, first there is a so-called equalization of temperatures, that is, everything stands and waits, the instructions indicate the amount of time it will cost ... So wait a little more and everything will start Many, including me, in this regard , first start the program, and then they measure and load everything into the bucket, at least some time saving
Congratulations on your purchase, I have the same 2511

and for example I'm still getting used to back-bookmarking ingredients than Redmond was. there is liquid to the bottom, yeast to the top, in Panasonic, on the contrary, yeast is there somewhere, and the liquid is on top

oh, thanks for the advice, I would not have thought of it myself - first turn on the bread maker, and then lay the ingredients. I measure everything, then turn it on, then wait for when to look after the kolobok. Thank you. will be faster now

thanks for answers
To be honest, I put everything as if in a hitachi, I did not steam about flour, water and yeast
And here is what garbage
Started to knead
Now I know
Can the water be poured in warm so that the aging process passes faster?
So many different nuances in it
I will read all pages

[Anna]

Anna, thanks to such a tab, the gland in the Panasonic bucket lasts much longer.
Svetlana, at least 30 minutes the stove will not do anything anyway. In summer, this time can increase up to an hour.

Can the water be poured in warm so that the aging process passes faster?

With warm contents, the aging process will take longer.
The total baking time will not change anyway. Standing is necessary in order to adjust the program execution time to the originally declared one.

water can be poured warm so that the aging process passes faster

If the sensor senses an increase in temperature, the standing time may increase as much as possible, to the detriment of the proofing. Whatever the temperature of the starting products does not affect the proofing time, take out the bucket of their HP, turn on the program, then fill the bucket and put it in the HP. The temperature equalization time is affected only by the initial temperature, at the moment the program is turned on, so the sensor can be deceived like that.

[Buttercup]

Buttercup, it's easy to deceive the technique, but why?
The programs are selected so that they are guaranteed to obtain results over a wide temperature range. Well, let this technique work. And we already have something to do without it
It is clear, the first launch, the person is nervous. But in general, the stove is needed to do everything herself. And who wants to dance with tambourines - will bake in the oven.

Thanks everyone
So far everything is clear
Other questions as you use the bread maker
It works quieter than hitachi
And kneads more actively
As long as she makes me happy

[Sveta]

it's easy to deceive the technique, but why?

Sveta, so I wrote why:

standing time can increase as much as possible, to the detriment of proofing

That is, the proofing time will decrease, but I don't need it, even 20 minutes will affect the height and quality of the dough. Of course, everyone decides for himself how and what to do, I write about my experience, suddenly someone will come in handy. But to do so or not to do it is already a personal choice.

Girls but what can I say ...
I have no words!!!!
Silent kneading compared to my old hitachi
The bread turned out to be tall and beautiful
I am delighted
From the bucket flew out with a whistle

[Clay]

Clay, Svetlanahow nice to hear that from the owner of Hitachi

[Svetlana]

Svetlana, congratulations on the first bread

Thanks for the congratulations and advice
I bought it thanks to the advice of girls
My hitachi has served faithfully for 14 years
But she can't make rye bread
And we don't eat white bread

Girls boys! And with the addition of the "old" dough, did anyone try to bake in our Panas?
how to calculate everything correctly

[Vika]

Vika, are you going to "select" the dough for the next time? If so, nothing changes. At the right time, take a piece of dough with the same weight as you added. If you don’t take it, subtract the weight of the flour and liquid in this piece of old dough from your usual recipe.

At the right time, take a piece of dough of the same weight

aha! understandably! and when will this necessary moment come?

When the dough is kneaded and the oven stops rising.

[Anna]

Anna, all clear! thank you, Anya!

[Mirabel]

Mirabel, Vika, you can still use this technology Sourdough "The Simplest"... Start feeding your old dough or already nibbled from new bread, like sourdough according to Marysin technology. The leaven will be.

[Mandraik Ludmila]

Mandraik Ludmila, good evening, I'm here again)
I can’t bake Borodino bread, I’ve already tried it twice, with malt and with kvass wort, with malt, apparently there may have been a lot of water in the recipe, although it was just the same amount of baked with rye kvass and everything was fine, but it didn’t rise on the wort. then ....
Maybe there is some proven recipe?

Maybe there is some proven recipe?

There is. I took the ready-made mixture of Borodinsky in Lenta and loaded it into the HP. There is an instruction on the pack on how to bake in HP. It turned out. I even posted a photo report here with a step-by-step baking process. But that was a long time ago.

[Wit]

Wit, the fact of the matter is that I also did great from the mixture, I need it from the individual ingredients)

Ahh, then, unfortunately, Let's wait for Lyudmila

[Heartfeil_Glance]

Heartfeil_Glance, add coriander and caraway seeds to this recipe, it's checked - everything works out fine on the rye mode

Bread only on rye flour (Westphalian type) (Author Kosh) (Elena Bo)

I made this recipe on malt, if on the wort, then the amount of water for pouring early to the volume of kvass wort, that is, 80 ml. Naturally, there will be no kolobok, during kneading I help with a silicone spatula, at the end of the kneading, you can remove the stirrer blade and align with a silicone spade into a loaf.

Today I baked a prefab bread, from 2 tablespoons of green puree left over from yesterday (potatoes + turnips + spinach), half an apple and an almost standard recipe

Water + 1/4 apple shabby 280ml
mashed potatoes (potatoes + turnips + spinach) 2 tbsp. l. with a slide
wheat flour. in. from. 180gr
wheat flour. 1C 240gr
bran happy 1st tbsp. l.
yeast 1.5 h. l.
salt 1 tsp l.
oil grows neraf. 1 st. l.
There was practically no kolobok, the dough was very "liquid"

I first made the main bread on prog number 1, then after the last kneading, before baking, I turned off the prog and turned on the service heating, waited for the maximum rise and only after that turned on the baking for 1 hour. The result pleased with its airiness:

Hey everyone
Rye starter dough ready to bake.

[Olga]

Olga, beautiful, but not too much rose? Rye dough can fall off during baking if it has risen more than 1.5 times

Unfortunately, no bread maker can create a full-fledged mode for rye bread, and with gradual heating of the shade, the dough will rise a little more and may not run out of its weight. Therefore, rye bread is better in the oven. It is put in a very hot oven, a crust grasps at the loaf, which later serves as a form-building frame, and then the temperature decreases and then rye is baked like ordinary bread

Yes, 100% will fall, there was already an idea to first warm up the oven in baking mode, and then put a bucket there. I can't buy everything for the oven.

[Olga]

Olgaso that it doesn't fall, you just need to reduce the proofing time and not let it rise so high. We've kind of already discussed here that the volume is too small in HP, even if you warm it up in advance, when you open the lid, such a small volume will not hold the high temperature, while the bucket is inserted, the air in HP will still cool
I haven't baked rye for a long time, my husband has no teeth, I bake the softest wheat or any mixed mix.

Well, actually here he is



And this is after the coating





Proofing time 3 hours with kneading and flax seeds hold perfectly

[Olga]

Olga, well done. And I really wanted to bake rye so much

Well, actually here he is

Good bread! I can't buy a bread mold for the oven. I bake on low yeast with rye and whole grain flour. And vigorous rye is also hot х

[ladnomarina]

And vigorous rye is also hot х

ladnomarina, Marina, Panasik does not give enough high baking temperature for vigorous rye ... Not enough, in my opinion, for high-quality rye, as from a good bakery.

like a good bakery.

Ehhh ..... I'll get angry at the good, and buy a bread mold .... I have an Electrolux oven with steam. Should turn out

[How much is this?]

Share your experience, please, who baked Easter cakes in HP. I want to bake on program 06. Panas-2500, i.e. without dispenser. It is necessary to add raisins and candied fruits to a fully loaded dispenser. How much is this? From the experience of the owners of Panas 2500, nand what about a minute is the signal for the throw-in? The signal is quiet and you don't want to hang around at xn and wait for it. Citrus juice 50 ml. You can squeeze 50 ml out of a lemon the size of a tennis ball? And that's it ?! Should the butter be melted or softened enough? Answer please.

Does the butter need to be melted or softened enough?

I recently had a brain explosion when I read from smart people that butter interferes best with dough ... cut into cubes or strips from the refrigerator. Tested on baked goods and bread. This is true. And the dough behaves better

[Wit]

Wit, as I understand you are talking about the recipe from the instructions, I myself baked it once last year for Easter, to be honest, I was not impressed, I don’t remember about the time. Baking is more like a cupcake. Just last week my mother baked, trained for Easter, the same remained unhappy, according to her stories, these 50 ml of juice were not enough, the dough was too hard, the bun was steep So advice, increase the amount of liquid, spray on the eye while kneading will smear a little otherwise the test will turn out to be "hammered". Mom and I stoked oil. Natasha wrote the same somewhere that it is not so hot what a cake turns out.

I would like to bake on program 06. at what minute is the signal for the throw-in?

Somewhere in the subject there was a time plate. If 06 is dietary with raisins, the display reads opening 3:43. If the main one is with raisins - 3:08.