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

On the main program, the bread was interrupted, holes formed on the roof and the roof was not round, but on this program everything is fine, the roof is convex, not deflated!

Here, the taste and color ... but for me the bread is so incomplete We are all different and we have different tastes

for me the bread is so incomplete

No, we're fine! And the height of a normal roll is obtained! But we don’t like the bread to be very high, weightless, we love medium density.

drew my attention to the Diet

Yes, I also learned how to bake us bread, thanks girls

your flour is different
The stronger your CZ, the less the dietary one is suitable for her)))) I have already written a hundred times, for such feints I don't like CZ or whole-ground or whatever it is. Always guess what is best for her.

Flax, not in the eyebrow, but in the eye. That's why I add it a little.

Hooray, finally it turned out what I wanted, based on the recipe for Italian bread, baked in the Basic mode, in size L.
Changes: instead of water, I took liquid from olives added with water to 310 ml. Flour - 500g 1 grade. Yeast 1.5 h. l. Prescription oil 60g (3 tablespoons) olive. And for confidence in lifting and overall benefits, 1 sachet of phytomucil.

and here is a cutaway:

It turned out as we like, airy, fragrant and a little rubbery. You won't let such a sandwich on, too delicate, airy, and we don't eat them

[Mandraik Ludmila]

Mandraik Ludmila, and the holes shine!

Hooray, finally it turned out what I wanted

Congratulations! It's so nice when it turns out what is intended

Something lately, my wheat bread has ceased to turn out to be high for me, in the light of the latest posts about vinegar and gluten, I thought: I often use acidified honey water instead of water, and it looks like it’s over-acidified, so it lowers my bread. I put it on pure rye, they don't care, all the same there is no gluten in rye flour, it is even sour for taste!

[Mandraik Lyudmila, Buttercup]

Mandraik Lyudmila, Buttercup, purring bread! We also love pure white so fluffy (this gray should be denser!). We must also try to bake using this recipe!

Good day! I'm new)) No rye mode. I have been baking for almost a year, every day. I found on the "open spaces of the Internet a recipe for bread with beer, slightly modified it to suit your taste, tell me what is wrong .. Smooth, but the roof cracked on the side, the crumb is good. I would like to be higher. Here is the recipe, baked 3 times, there was no perfect roof. Very I like the taste, rich, "strong", "thick". The best recipe !! I searched for a long time, finished it. On water I don't really like bread, "Liquid"))).
2 tsp dry yeast
250 grams of wheat
200 grams of peeled rye
310 ml dark beer
1 tbsp. l. sour cream 18% Vologda
2 tbsp. l. brown sugar
2 tsp salt
1 tsp malt
2 tbsp. l. rast. oils
1 \ 2 tbsp. l. lemon juice
I stir sour cream in beer, add 10 ml of water, for malt, (it is not in the main recipe). When kneading, I add for a kolobok so that it does not smear along the bottom - 1 tbsp. l. flour.
The dough mode is basic, after stopping it is in the bucket for another 15 minutes, then baking for 1 h. 5 min -1 h. 10 minutes
Maybe someone has similar recipes, worked out, please share.

Girls. tell me. I received a stove, put the simplest bread for testing, during baking, the stove itself outside became very hot, is this normal?

Fine. "Very hot" - how's that? Can't hold your hand or smoke is coming? Make sure that the ventilation grill behind the cover is free and not covered by anything.

[rustle]

rustle, a very complex line-up, unfortunately, I don’t know what the matter is, I don’t presume to judge
Sabrinahow hot is it? Can you burn your hand? Or just very warm?

Sabrina, how hot is it? Can you burn your hand? Or just very warm?

"Very hot" - how's that? Can't hold your hand or smoke is coming? Make sure that the ventilation grill behind the cover is free and not covered by anything.

Good afternoon, everyone, I baked bread for the second time, the sides of the stove are very hot, you can't hold your hand, the lid is the same on top, you can hold your hand in front, I hope this is normal, the grate is open, the stove is still on the table. I just kind of saw it somewhere, they asked if they were fired about stainless steel, they answered that stainless steel doesn't heat up just like plastic, now I'm worried if the sides were made of stainless steel I would definitely burn.

The bread was made ordinary white, white with cheese, everything turned out well, or we are not picky, the roof has not fallen off, the bread is even.

[Sabrina]

Sabrina, I have a stove with a stainless steel and I wrote for sure that it is warming up, that even a shock can be obtained, for sure for children. There are warning stickers on the walls, which can be very hot, but not to an instant burn, otherwise such a dangerous device would not be allowed into mass production for domestic use.
I do not remember that the plastic was heated so much.
There is also a factor of individual heightened sensitivity. Can you do that? Did someone else touch it? Too hot too?

Well, well, well, I can touch it, but for example, I definitely cannot pick it up, I found someone wrote that it was the same, I can't take it in my hands to transfer it, it's very hot, an adult won't have a burn, the child may get burned.

today I baked and specially touched my plastic HP 2510 from all sides. The side and back walls are sooo hot, and the front one is just hot, closer to warm

Good evening to all bakers!
I'm new, welcome to your amazingly friendly and lively team.
I started reading from the very beginning .... Yeah, I'll tell you, it's hard to come off. Guys, you have a lot of information here for both a novice baker and a "not the first day of baking".
I want to learn a lot from you, if I have any questions, I will pester ...

[Granny]

Granny, Elena, welcome to the friendly family of bakers!

[Granny]

Granny, we are very glad to have attention in our ranks. We're pretty woolen here. We also have a chat topic for panasonicophiles. Our boys came up with a cool name: Cafe at Pani Sonya

pretty woolen.

Luda, how is that?
Fluffy, i.e. ??

Her, it means you can't iron against the grain.

[incisions]

By the way, does anyone do in HP incisions on bread just before baking?

Yes, there is such an experience. Take a look HERE.

Hello everyone,
Became the proud owner of HB 2512.
I tried to bake the first simple bread, according to the first recipe - it turned out super)
2/3 regular premium flour, 1/3 spelled whole grain.
The batch is very quiet, the dispenser clicks perceptibly, but only for a very short time.

Became the proud owner of HB 2512

Congratulations!

I tried to bake the first simple bread, according to the first recipe - it turned out super)

With the first bread

We're pretty woolen here

This means that I wrote from the phone and, as always, he changed the word
We are here nimble!

[neitron4ik]

neitron4ik, beautiful bread turned out
Mandraik Ludmila, Luda, with this replacement of words, sometimes it turns out from the category of humor.

Maybe they already sell it in Ukraine, but everywhere I found it, everything is in Japanese, it looks like it's a purely Japanese stove, and not even a European one, of course it's a dream, but our mains voltage is different, I'm not talking about sockets, it's possible to remake, and to buy an adapter-transformer, the same is very expensive, as a result the stove will be golden ... Oh, there is no perfection in the world ..
I was somehow disappointed in crustin, but I got very cold ... That's why I try not to buy right away, I know myself, I light up strongly at first, and then my head turns on .. and I am amazed at myself, but what was that

If Krustina baked you awesome rye bread, you would immediately catch fire again. And there, too, you need to make complex movements around
When I found out that there is a separate Baking in the old-fashioned way weak, the same immediately cooled down. It’s too difficult to match the enhanced baked goods.I have thoughts, but they are all so difficult that they are not particularly attractive.

all so complicated that they are not particularly attractive.

Well, here I am about that, I don't care where to dance with tambourines. In the city there is an oven for a crust, but here in the village I distribute and bake now in a cartoon, it turns out softer, and then I put it in a brick oven for the night and get a good crispy crust .. minus one - in the summer it won't work, we only heat it in the cold. Well, nothing, I keep forgetting to bring here, to the village, a redmond airfryer lid and try it with it in a cartoon, bring the top of the rye to a crust.

the dough was prepared on a dietary basis. Then she carefully dumped it on a dusty mat, tucked it to the center, rolled it up. I turned on the oven steam + mode with water at the bottom at 190 degrees. I cut it and dragged it into the heated, together with parchment, from a large cutting board onto an inverted pan. It was baked for only 48 minutes. In the middle of baking, covered with parchment.
Flour 450
All-ground Ryazanochka 50.0
Water 320
Rast oil 2st. l
Salt 1.5 tsp l
Sug 1.5 tbsp. l
Yeast 1.5 h. l
Applesauce 1 tbsp. l sweet

today I baked and specially touched my plastic HP 2510 from all sides. The side and back walls are sooo hot, and the front one is just hot, closer to warm

Thank you, I have the same, so it's okay.

I also confirm. The walls are very hot from the sides.

[Panasonic SD-MDX101]

Talking about the HP model Panasonic SD-MDX101 moved to topic
New bread maker models from Panasonic # 85

Good day! Are there any owners of the European Panasonic SD 2511 KXE stove here? There is an opportunity to purchase, but I doubt it. Recipes for Russian Panasonic will be suitable for these modes?

Recipes for Russian Panasonic will be suitable for these modes?

As far as I heard here, except for special modes such as brioche or Italian, all other modes are similar to the "Russian" models. So you can bake according to our recipes. I have a "Russian" 2511.

[Nina]

Nina, I have European HPki Panasonic, they are the same as for the CIS.

You can use any recipes, forum or instructions.

The only thing is that there may be a difference in the products (which does not apply to the device itself), but this is easily corrected in practice.

Have a nice shopping!

PS: And more !!! Look carefully at what voltage the HP is designed and which plug. Please note that you may have to purchase an adapter or voltage transformer if the PX is 110.

I baked such a piece of bread, which I forgot and abandoned in 2017, Ritochka reminded me well
Bread with cottage cheese (bread maker) # 20

Girls, I'm here! : rose: We don't have them anywhere (Panasonic) in our city, I found them on the Internet, the Beru store has just ordered SD2510 WTC, they promised delivery by SDEK 9-10. I will pay the courier, what and how can I check?
Branches - read, do not reread, and so many new words. ...

Better to take 2511 with the rye bread baking program



The SD2510 does not have this program, be sorry, as I do, you have to adjust, do it manually.

[Marina]

Marina, Velyuchi program of dumplings, the spatula is spinning and everything is fine. On the program, the baking teng will immediately begin to heat, just turn it off, as it starts to heat up

[Vera]

Vera, sorry, about the rye program, I disagree, well, I have it in 2511, I still make pure rye by hand. Kneading on dumplings, spreading and baking in a multi.
Then there is a gluten-free mode, you can also make rye on it, there is no temperature equalization - it immediately kneads and immediately warms up, this is the same good for rye, it loves the temperature higher.

I have 2512, I don't use rye, I get bricks on it.

And I bake on Rye. Now I am very pleased with the result.

[$ vetLana]

$ vetLana, Light, does it manage to rise? And what is the consistency of the dough at the end of kneading? Will you show me?

And I bake on Rye. Now I am very pleased with the result.

And I bake on rye Mamusin Westphalian. I got hooked on him. It always turns out great.

And no dancing with tambourines.

[gala10]

Girls, what bread should I start with? I'll read it for now. There is whey and other crap from the freezer, frozen cubes, juice, mashed potatoes, pumpkin, beets, all kinds of fiber, tea ...



gala10what kind of bread

Yes, from the very first, basic and start.



Girls, I dream of baking Ritulin Westphalian, but ordering malt is lazy, and in Sochi it is not available anywhere. Even sour wort was not delivered last year. Now the watchman, maybe they will be delivered by summer

$ vetLana, Light, does it manage to rise?

Of course, it would be ideal to be able to control the ascent time, but I use what I have.

And what is the consistency of the dough at the end of the kneading?

The clay is sticky.

Here is the last bread