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

[Pussichka]

Pussichka, very nice bread! Congratulations on your first child!

[entin]

entin, Valentine, yes the bread turned out ok. A bit cracked roof, but delicious. And I will definitely try with coffee

And the recipe is from the instructions for HP, but here it is, too

Rye bread on kvass in a bread maker (Sveta)

Pussichka, Tatyana, well done! And everything will continue to work out well.

Toaarischi! That after midnight I climbed once again to read a book from Panasik, or rather recipes. And what dawned on me how. Our Japanese friends seem to have played a trick on us (over Russia and the CIS) Here, explain to me slow-witted Here is the difference between programs on 2511 basic raisins and basic with filling ??

maybe, of course, this somewhere has already been discussed more than once, but to re-read the milen pages about Panasonic is just unrealistic

Why do we need a Japanese to write 2 identical programs ??? They are even identical in terms of the time of kneading / plating / baking. It would be better if he (the Japanese) Italian regime put us or his sweet loaf called brioche, what can the main stuffed with what can the main one with raisins ??? I looked at the recipes, and on the raisin main mode they bake both cheese and sausage, as well as on the stuffing main, but what is the dog buried in ???

It’s two o'clock in the morning, but this thought completely lost my sleep

[Dasha]

Goodnight, Dasha!

I explain the difference: on the program "... with filling", in addition to the automatic actuation of the dispenser, HP also prompts when to manually add additional ingredients, which are called "filling".

In fact, the programs "... with raisins" and "... with filling" are the "Basic"

Explain

Thank you Natalia. : girl-yes: well, in fact, it turns out it's the same only with a signal ... well, that's for sure the Japanese were too clever. but the question with regards to Panasonic where there is no dispenser for raisins .... how are things there? Anyway, there is also raisin and filling ??? In the same place, in general, only on a signal, the bookmark goes ...



And another question, girls often write here that they bake with pre-mix. Well, this is relatively understandable: the products were folded, the dumplings were turned on (should the full cycle go through? All 20 minutes? Or 3 minutes are enough for the dough to gather in a bun?) The bun is formed And then we turn on the necessary mode. But I have a question regarding temperature and yeast equalization. Indeed, in the summer, the stove is idle in the mode of leveling the temperatures of its maximum (so that later the dough does not ferment), and with pre-mixing, we get that we increase the whole cycle by 1 batch and 1 proofing: kneading from dumplings and proofing-leveling temperatures up to 1 batch of the main program ( correct gentlemen if I'm mistaken about anything), thereby giving additional time for the yeast to work and reducing the usefulness of the temperature equalization mode (and therefore "protection" from over-running the dough) to zero ... or we then put the yeast / pour it on top when the kneading starts on the main one (where the whole cycle of baking bread will be processed. not to be confused with the name of the mode) then what is the pre-mixing trick? In the fact that we deliberately saw that the bun was "correct" and went about our business, leaving all the work of Panasiy? And then how did they go ... After all, we need to sit and wait for the kneading on the main program to begin to pour in the yeast ... that I got confused ...

[mamusi]

but the question with regards to Panasonic where there is no dispenser for raisins .... how are things there?

In those Panasonic (2500, 2510), on the program "... with raisins" - HP gives signals / beeps, at the moment when you need to add "raisins". And there is no program "... with filling" in those stoves at all.For clarity, you can see in the comparison tables of programs of different HP Panasonic models.

with pre-mixing. Well, this is relatively understandable: the products were folded, dumplings were turned on (should the full cycle go through? All 20 minutes? Or 3 minutes are enough for the dough to gather into a bun?)

You need to focus on the purpose of pre-mixing, on your products and conditions.

Purpose: taste, texture, or finished dough (in case of a power outage).
Products: flour of varying strength and moisture capacity, sometimes a type of yeast.
Conditions: Rita-mamusi often pre-mixes in the event of a power outage so that the dough is able to possibly bring it to bread. And she taught us!

[without]

then what is the pre-mixing trick?

The trick is that the Bread will be tastier, more fluffy (I don't put pre-mix in every Bread). This works better for white strong flour (well, mine is).
Basically you can get along fine without Pre-mixing. Why do you need it if you do not understand it? .. Bake simply.

Yeast pressed I put it right away, imitate the "dough" by pre-mixing.
I knead on dumplings for 3-5 minutes.

Roll with cottage cheese in accordance with GOST (Sonadora)

This one, for example, is my favorite Khlebushk. Adapted by me to HP and baking with Pre-mix.



I recently found some bread at Chuchelka. She does as I do here. Pre-mix on dumplings, read it!

Cheese bread with dough (bread maker) (Scarecrow)

[Dasha 001]

Dasha 001, Dasha, I pre-mix for 5 minutes when I need cold fermentation. Pre-mixing, in the refrigerator, on the trail. day of the program on which I will bake.

Wheat bread with not strained whey (Omela)

More ... to the heap!)))

You need to focus on the purpose of pre-mixing, on your products and conditions.

Thank you Natalia. More or less it became clear))) but wherever I read pre-mixing and pre-mixing))) but what it is and why it is eaten, I don’t know.

I put the pressed yeast at once, imitating the "dough" by pre-mixing.

Wooooot. thanks for the hint. And then I started to bake on pressed yeast (deluxe which everyone loves here) and my breads became noticeably lower than on dry instant ones. I'll try again tomorrow with a pre-mix. I hope it will solve my problem)))

In principle, you can do fine without Pre-Mixing. Why do you need it if you do not understand it?

So I want to keep up with the "advanced technologies"

pre-mix 5 min. when I need cold fermentation. Pre-mixing, in the refrigerator, on the trail. day of the program on which I will bake.

Oooh .... is this the principle of sourdough bread? I haven't grown up to that yet. I've only had a stove for the ninth month since I've gone. And how I used to live without her for so many years)))

More ... to the heap!)))

Rita, thank you very much, you gave me a whole polish where to turn around))) if you still have questions, I'll come to the light again



And another question. It turns out it's okay that with risky yeast the order of the bookmarks recommended by the manufacturer is violated (yeast is immediately with liquid down and flour is on top)? And then for me it's like an axiom

Hey everyone
And I'm working on the onion recipe again
Yeast 2.5 tsp
Flour 330gr
Sugar 2stl
Salt 1.5 tsp
Sl oil 2 tsp
Powdered milk 3 tsp
Program 3 accelerated
Fresh onions a third of a glass
Water 360ml.

I'm waiting for what happens.

[Olga]

Fresh onions a third of a glass

Olgawhat bow? Green, onion, leek ...?
In this heat, food does not go at all, now I don’t bake, we still eat mostly liquid, in the sense we drink, water, tea, kvass ... I don’t feel like eating at all

as an axiom

not for me
I sometimes break the order of the bookmark. If necessary.

And from the past bread makers, I still have the order of bookmarks starting with liquids, well, I like it that way more

And me more like to start with liquid : when kneading, the flour is much less dusty, and I pressed yeast in sweet liquid it is more convenient to bring it to working condition with less labor costs.

I have been doing this for 5 years.

White onion
Hurrah

[Olya]

Olya, so immediately I wanted bread, it turned out so beautifully-tasty

[Olga]

Olga, not bread, but just a fairy tale
Buttercup, Natalia, and nothing terrible happens to the bucket? (I'm talking about horror stories about a bucket and water. More precisely, about the rotation shaft, the oil seal and the effect of the liquid on it)

And I'm working on the onion recipe again
Yeast 2.5 tsp
Flour 330gr
Sugar 2stl
Salt 1.5 tsp
Sl oil 2 tsp
Powdered milk 3 tsp
Program 3 accelerated
Fresh onions a third of a glass
Water 360ml.

And if you bake on the Basic? .. Will it work? Take 1 spoon of yeast.
Or is it all about speed?
Khlebushek looks very appetizing in the photo!

I honestly don't understand what can happen to the shaft, the oil seal and everything else, everything is provided for from leakage, etc. If you can cook jam in Panasika, then he is definitely not afraid of cold liquid. But I won't cook jam in it.

The bread is very airy, yeast is not felt in the taste. Moreover, before baking, the bread was 2/3 of the bucket, and when I opened it, I was very surprised at its size.

[Olya]

Olyaplease take a picture of the cutter, there should be something breathtakingly lacy with 330g of flour and this size ...

I don't understand why all the photos on the side are loaded

why are all the photos loaded on the side

Olya, you don't hold the camera or phone the way you take pictures, on the first page of our topic, in the link about how to insert pictures correctly, it is explained how to hold the camera correctly so that the picture is normally horizontal.
But in the case of the cut, the verticality doesn't really matter, so everything is fine.
Such a cut is awesome, to go bake something ... you don't feel like eating, and when you look at this beauty, salivation immediately flows

[Mandraik Ludmila]

Mandraik Ludmila, I really like the kids, well, my husband and I, respectively. 100% working recipe, but it's better to view the bun, the flour is different.

Girls, beauties, tell me in the instructions for hp 253 have the flaws in the recipes been fixed or not? Here, for example, which are indicated by this link
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=19

[Dasha 001]

Dasha 001,
Dashulya, finally, when I bought my 253 (well, a long time ago), there were a lot of blunders. To be honest, I no longer remember what recipes. It seems mostly 4 hours, exactly. Do not bother too much, take any recipe from the topic of Panasonic, and from others you can and will be happy too. Observe the main proportions of flour-liquid. Try it with 500 g flour-320 ml liquid. It will definitely work out. And finally, this model is super hard, it still works flawlessly for me. Good luck to you!

[Dasha]

Dasha,

About pre-mixing in Panasonic:

first I will answer your question, what is pre-mixing.

Why do Panasonic use pre-mixing on Pelmeni?
We all start learning with the basic rules on the kolobok forum.
MANUAL FOR BAKING BREAD IN A BREADMARK (BEGINNER'S MANUAL)
#
Admin-Tanya gives a visual aid on the look of a kolobok using the example of her Hitacchi bread machine.
in the subject there is a description of the kneading mode in hitacchi
Topic 2. PROGRAMS AND STAGES (CYCLES) OF BAKERY FOR BAKING BREAD
Process duration and cycles in the Hitachi bread maker the operations are as follows:

1.preliminary kneading - 11 minutes
2.pause - 40 minutes
3. kneading - 14 minutes
4.first ascent - 26 minutes
5.gas outlet - 20 seconds
6.second ascent - 70 minutes
7.baking - 55 minutes
8. End of baking - 13 minutes.

Please refer to the second item with a pause.
In hitacchi before pause - 11 minutes pre-mixing takes place,

see photos by the type of kolobok in the manual.
#
then the bread rests for 40 minutes, gluten swells in it,
and only then the main batch begins.

Now look at the batch mode at Panasonic... We do not have a break for rest - bread swelling. Rather, it is, but about 5 minutes.
So this difference - whether or not there is time for the dough to swell and rest before the main kneading - becomes very important, depending on the quality of the flour purchased.
As a rule, domestic flour is more suitable for kneading, as in Hitacchi with rest, because after moistening it needs at least 30 minutes to swell, soak up this water so that an elastic gluten network forms there and a bun from a shaggy one becomes beautiful,as in the photo from Admin-Tanya.
There is American flour that doesn't need rest. It got slightly wet and immediately it swelled.
Typically this very fast and strong flour is referred to as "bread machine flour".

But ordinary flour in domestic stores usually takes time to swell, as in the hitacchi program.
Often in our Panasonic it happens like this:
the machine mixed flour + moisture, stood for 5 minutes and went to make the main batch. But in 5 minutes the water did not come into "real" contact, a sufficient amount of gluten did not form, that is, your kolobok did not become at all like in the Admin manual, but it is rough, semi-wet and without gluten, and the machine went on to knead it. Then a rough crumbly crumb of bread turns out.

And so, in order to adapt to our imperfect flour, we apply "pre-mixing". Such a homegrown name. But in fact, we introduce a pause of 30-40 minutes, as in the Admin manual. When the dough is kneaded for 11 minutes, that is, it just mixes well and is moistened.
Then it rests for 40 minutes, and only then it is kneaded.

So are we. We make a pre-batch on dumplings: we mix the ingredients properly, prepare a preliminary bun like in Admin-Tanya in the manual, there is no need to knead, the goal is just to mix and combine the ingredients well, then turn on the main program, but after standing, we get a pause for the bread to rest, and then the main batch.

When are such dances needed?
If the bread turns out to be crumbly, rough crust and crumb, then you can try to make using "pre-mix". Whether or not pre-mixing is necessary is determined by the quality of the bread obtained, namely the properties of the purchased flour.

========
Direct kneading without standing can be applied in two other cases. But the term "pre-mixing" is no longer suitable here. The role of using immediately kneading dough without any delay is of a different nature.
For example, when the power outage threatens at any moment. It is important to have the kneaded dough in the bucket right away. Therefore, the girls immediately knead the finished dough without any standing, and then they follow it.

Here it is necessary to distinguish aspects:
- premix - that is, make exactly the pre-mix, let it rest, swell to form gluten, and then knead it properly on the main program. In this case, you just need to mix on dumplings, there is no kneading there.

- immediately knead properly on the dumplings to the full power of this program. That is, it is no longer to do the pre-kneading, but to completely knead with this program. For example, to have a ready-made dough for a power outage.
Or if you bought a very strong and fast flour. Out of the ordinary, which may not be enough for one kneading on the auto program. Then you can do one kneading on dumplings, and then again on the main program. But this is a very rare case. I know about this only in theory, but if you bake on the type of manitoba, then maybe this is such a case.

Girls, beauties, tell me in the instructions for hp 253 have the flaws in the recipes been fixed or not? Here, for example, which are indicated by this link
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=19

And who will change something in the instructions for the model of the bread maker removed a hundred years ago?
But taking into account the fact that buckets and programs are the same for almost all Panasonic, all instructions from other models are suitable for 253.
And it should be noted that:
- cups in bread makers are different, so you need to focus solely on weight. Put yeast in accordance with the manufacturer's recommendation and personal experience, and not as in the instructions, there are standard norms for all countries, and we all have different yeast.

Then the instructions are a hundred years old, and the flour changes every year. That is, the bun should be adjusted to the purchased flour, that is, either check the bun at once, or baked the bread and figured out whether or not the moisture in the recipe should be increased.

Good luck to you!

Thank you: rose: I just have such a mood which day, as if I just bought a stove. I wanted something new))) or rather an old one. And it all started with the fact that somewhere it was mentioned about the Italian regime and their recipes, so I got in to stir up instructions for all the panison

It would be nice for Natalie to put my answer at the beginning of the topic so that the new owners do not have the same questions

here I agree completely. This information is needed somewhere at the very beginning because to re-read all the pages about hp Panasonic is practically unrealistic. And thanks again, in your answer everything is very clear even for "blondes"

I bought flour durum for the action. Looked at some of the recipes in which it is used. Didn't find the right one
Who bakes bread with her? How much do you put in?
If I have 350 v. from. + 150 c. z., then how much durum can be put by replacing c. from. (?) c. s (?)

[$ vetLana]

$ vetLana, Scarecrow bakes, recently I saw her recipe, but, alas, I cannot give a link.

I went to throw it out into the garden, in fermenting plant food, flour Pyshechka, small-small-small "animals" crawl on the lid, they will pass through any sieve, now you also have to wash the jar

$ vetLana, Scarecrow bakes

Oh, Nata knows exactly about the durum. Knock on her

flour Pyshechka, small-small-small "animals" crawl on the lid, they will pass through any sieve, now you will also have to wash the jar

What a horror. The main thing is that they do not crawl out of the bank. Was it well closed?

[Sveta,]

Sveta, seems to have crawled out .. I found the same in the new flour. there seems to be no Divinka in others, although I have Divinka, in addition to the packaging itself, was tightly tied in a bag. I remained without premium flour for now

seems to have crawled out .. found the same in the new psh. flour in. from. from Divinka

Here is the tra-ta-ta ... Didn't you get into the cereal?

No-oh, I have cereals in another place, in a pencil case on the upper shelf, and flour (different) in a cabinet on the lower shelf, between them a table and a window, besides, I have all the cereals in milk bottles under tight lids Several years ago I threw out all the cereals, because of the infected barley flakes brought from Belarus, but here it is not clear, maybe they were both infected, nowhere in the other torments there are none, I have already stuck my nose everywhere, looked through it in the light. Whoever has a plus vision, and will not see, well, I still see small

I bought Durum flour

I constantly bake with such flour, I replace 10% w / s with durum. That is, I actually use it as an enhancer. If the recipe contains whole grain or some kind of gluten-free flour, then you can take more durum, the bread will turn out to be noticeably lighter and fluffy. But, keep in mind, the liquid in the recipe will have to be increased somewhat

[Svetlana]

Svetlana, thanks a lot for the advice

Please help with advice! I put the bread to bake now, has been standing for an hour already at equalizing temperatures and will not heat up in any way
Outside the strong heat and it seemed to me that in this case the kneading should begin faster.
I'm worried ... about Panas's health

[Vika]

Vika, everything happens correctly, because of the high temperature "overboard", the waiting time increases, due to which the proving time is reduced, so that the dough does not over-acid and ferment, because the higher the ambient temperature, the more active the yeast work.

[Vika]

Vika, just if it’s hot, then the panasik keeps on leveling for a long time ... I, too, unknowingly was very worried ... He will start, in an hour somewhere.



Together with Buttercup wrote.

Listen, Vika, if it's hot, then right in the morning, when you wake up, it's better to start bread. It's not very cool when it's hot outside and at home

Panasik is smart, he knows when to start kneading

[Sveta]

Sveta, Svetlana, yeah ... smart machine! my past Kenwood also started to knead later, but always with the same delay.

It's not very cool when it's hot outside and at home

Yes, Svetochka, I understand that. But it so happened, with this heat I myself am half-dead and decided not to bake bread at all these days, but yesterday I bought it ready-made. nooo .. it didn't work
Indeed, an hour later, the batch began.

[Vika]

but yesterday I bought it ready. nooo .. it didn't work

Vika, I have already sworn. And before we once ate burgers and hot dogs rolls from the supermarket, but now we can't - we don't. The only exceptions are products with durum. They somehow fit into our tastes

Happy bread!

I have already sworn

PPKS !!!

I already can't eat bought pizzas either, at least I leave the edges of the top, for that it's a treat for a dog At least the "telepizza" dough is not tasty, for my taste

Luda, you surprised me. For me now Panasik-Pizza-Forever. Of course, it is also important: where to bake? But I really like the dough in Panas for pizza. The main thing is that you do not need to look for it, it has already been found and printed in a book for KP

[Svetlana]

Svetlana, than surprised?

I don’t have Panasik in the city, and there my son often orders pizza for himself, one lives for him.

You wrote about the dog, I thought that you were ordering to the village. Knowing how much you love the oven, I was surprised.
Alternatively: make the dough in Panas, and bake in the city. This is certainly not for the summer. And if there is time
I freeze the dough. It tolerates freezing well. I think you know

Sveta,

I drive the dog from the city what my son does not finish, then a casserole, then dried pies

By the way, yesterday I baked rye and added only 1 tbsp of malt. and I liked it so much, more than when I pour in a lot, nevertheless, the malt gives its taste, and when it is not much better, it is the rye taste that is manifested better. And I also bought black cumin oil, and now add it to rye, it's expensive, but I wanted it like that, though I didn't smell some awesome aroma
And now in Panasik there is a recipe for "bread on yogurt", bread on ryazhenka with baked milk - I will dispose of the surplus, otherwise everything sour at a wild speed in such heat