Bread maker Panasonic SD 255 (part 3)

[Tatochka]

Tatochka Most likely, the Basic mode was selected. And it was necessary to Raisin (Raisin), this is a common mistake, do not worry

The fact is that I chose the mode correctly. The main one, mode with raisins, highlighted bread in dots ...
And the cheese is still there ...

Please tell us how to correctly bookmark products and select programs. What to do while making bread. What kind of sound signal is being discussed on the forum, my stove did not beep. Thank you all for your answer ...

Sharp,
1. The order for your stove is standard for Panasonic: yeast on the bottom, flour on top, salt, sugar, butter, liquid on the flour. Additives to the dispenser (if there are more additives, you will have to listen to the stove to know when to bookmark).
2. The choice of programs is simple: with a blank screen or zeros on it, press the buttons in order - left to righto, that is, the program, then the mode, etc. Press the start button last! Do not touch it before that!
3. There is no sound signal in your stove - there is a loud click of the opening dispenser. The dispenser works only if the corresponding mode is set. Therefore, if you have not set "with raisins", then you will not hear any sounds, except for the sound of kneading dough.

Sharp,
1. Additives to the dispenser (if there are more additives, you will have to listen to the stove to know the time of the bookmark).

And after what time should I listen, I can't sit for four hours near the stove ... Products are unloaded from the dispensary into the dough during the kneading of the dough, did I understand correctly ???
The kneading takes thirty minutes. In what period does the bookmark take place? In the middle or at the end of the batch ??? On another forum I read that there is still a kneading dough after proofing ... is this so in my bread maker ???

It's just that there is nothing in the instructions ...

[Tatochka]

Tatochka Here are some of the modes 🔗
And there is a 20-second warm-up in the Main mode.

[Tatochka]

And after what time should I listen, I can't sit for four hours near the stove ... Products are unloaded from the dispensary into the dough during the kneading of the dough, did I understand correctly ???
The kneading takes thirty minutes. In what period does the bookmark take place? In the middle or at the end of the batch ??? On another forum I read that there is still a kneading dough after proofing ... is this so in my bread maker ???

It's just that there is nothing in the instructions ...

Tatochka, you will not hear the sound of the opening dispenser accurately, the sound is very loud, like a shot.
For example, when the "Main program" is installed, the Raisin mode (with additives), first the temperature is equalized for 25-60 minutes. Then the kneading begins.
About 15-20 minutes after the start of the batch, just at the beginning of the second batch, the dispenser works.
After kneading before baking, there will be more two Workouts If the preheating on the main program was 60 minutes, then workouts take place 1 hour 50 minutes and 1 hour 30 minutes before the end of the program.

Thanks everyone ...

Next time I'll listen, maybe everything will be all right ...

The bread turned out to be beautiful and tasty, but without cheese ...

But why rinse the bucket (especially since I generally try not to wet it once again) is also a mystery to me.

I don't know, I read here on the forum that they do this ... and I myself had to, when I was kneading rye-wheat, then I put the dough on the board, and the bucket had to be washed ...
On account of "continue the program", thanks, I understood ... but as it turns out it is better to regulate all the processes myself!
And during the rise, the CP heats up, that is, does it maintain a certain temperature or not?
And why do you think in Panasonic, in the "main" mode, one batch and one rise is provided? After all, it seems like if you make the dough yourself, it's better that it be kneaded and fit twice! Are you using additional kneading / lifting?

[Tatochka]

And why do you think in Panasonic, in the "main" mode, one batch and one rise is provided? After all, it seems like if you make the dough yourself, it's better that it be kneaded and fit twice! Are you using additional kneading / lifting?

And where did you find it?
Here is the expert's answer

Tatochka,
For example, when the "Main program" is installed, the Raisin mode (with additives), first the temperature is equalized for 25-60 minutes. Then the kneading begins.
About 15-20 minutes after the start of the batch, just at the beginning of the second batch, the dispenser works.
After kneading before baking, there will be more two Workouts If the preheating on the main program was 60 minutes, then workouts take place 1 hour 50 minutes and 1 hour 30 minutes before the end of the program.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8318.0
And in general, this is an AUTOMOTIC bakery and it is understood that it does all the functions of kneading and baking bread itself!

Thanks, now it's clear! I thought as it is written in the instructions, in the list of programs and modes, on the 5th page ... there is nothing about chipping ...
And the fact that it is automatic, I understand that!

Today, for the first time, I decided to intervene and bake sourdough bread outside of the program. I poured all the ingredients into a bucket, turned on the "Pelmeni" program, and turned it off after 15 minutes. Gave 20 minutes of autolysis and again turned on the program "Pelmeni" and adding oil dropwise to the dough. She turned it off again after 10 minutes of kneading, took out the spatula, straightened the dough - pulled it and again in cotton for proofing. An hour later, I went up to the top of the bucket - I turned on the baking program for 1.20 minutes. Now I'm waiting for the result, I hope everything will turn out no worse than on those programs that I usually baked.
I am gaining experience.

Now I'm waiting for the result, I hope everything will turn out no worse than on those programs that I usually baked.
I am gaining experience.

I wish you good bread! I'm just gaining experience myself ... On March 12, HP came, on the 13th I was kneading dough for a pie in it - great! and experimented all week, and yesterday I baked 2 whole breads, wheat-rye and Italian from Admin! There is almost no Italian left, very tasty, do not stop ... adding Provencal herbs! But there is some kind of "mania", I want to bake bread every day! The plan is ripening again in my head for tonight!

Margit, and you didn't have a lot of time for baking? I usually bake wheat 57 minutes - 1 hour, and rye-wheat 1 hour 3 minutes - 1 hour 5 minutes. They bake well, the crust is golden brown.
True, the starter was not baked in this mode. But I don't think he bakes for a long time. In the oven, I bake in the same way as yeast.

Thanks everyone ...

Next time I'll listen, maybe everything will be all right ...

The bread turned out to be beautiful and tasty, but without cheese ...

Want cheese that doesn't completely dissolve in bread? Try my recipe: Bread with smoked cheese Pigtail (chechel)

[Elisssa]

... there is some kind of "mania", I want to bake bread every day! The plan is ripening again in my head for tonight!

Thank you, Elisssa! And to you wonderful and tasty bread!
This is not manic, but rather a thirst for creativity and experimentation. That's when you will learn all the nuances of baking like the back of your hand, then you will only feel that you have "played enough" with your oven, then experience will come to you and you will begin to share it with newcomers here on the forum!

Margit, and not a lot of time put up for baking? I usually bake wheat 57 minutes - 1 hour, and rye-wheat 1 hour 3 minutes - 1 hour 5 minutes. They bake well, the crust is golden brown.
True, the starter was not baked in this mode. But I don't think he bakes for a long time. In the oven, I bake in the same way as yeast.

I also thought it was too much.But in the oven there is no such function so that you can bake the bread (a disadvantage) if there is not enough time for baking, so I took it with a margin, because if the bread is ready, the oven can be turned off earlier. And so it happened, I stopped the stove earlier, baked for 1 hour and 10 minutes. Here is a photo of a slice of this bread. French recipe, it is one of my favorites. Flour is the first grade, so I didn’t do the kneading, straight to proof and bake.

but the bucket had to be washed ...

I don't wash at all. By the way, about the power outage. I had such a failure and it seemed to me that the loaf turned out paler. Who had this?

Girls, who baked kulich in KhP according to the recipe from the book?

Girls, who baked Easter cake in KHP according to a recipe from a book?

Go to the EASTER section - you will find recipes for cakes for x \ n, including Panasonic

I know the recipes, just wondering what kind of cake is obtained according to this recipe from the book, delicious or not

Girls, who baked kulich in KhP according to the recipe from the book?

there is clearly not enough water in the recipe from the book, we have already discussed this, but for some reason I cannot find

If you follow the recipe, the cake will turn out to be very dense, low and dryish and, moreover, burnt on the sides ...

so you must either choose a different recipe, or increase the amount of liquid in this recipe.

And I baked it the day before yesterday - I didn't add water, because I set it on the timer on the night of the morning. It seemed unsweetened and not rich - no longer bread, but no longer cake. Came out tall and not tight. This is how mysterious he is

I baked this cake several times, the flour-liquid ratio seemed to be normal for me, the cake rises perfectly, right under the lid, but for my taste there is not enough sugar and muffins, we love sweet cakes, and I get it very fried, turn it off HP 10 minutes earlier. As a muffin for tea, the recipe can be safely used, but it does not pull on an Easter cake.

Help me please! How to change the program in Panasonic. And then I just turn it on and she immediately gives me the main program. How to change it !!!?

[Dinara_Katya]

Dinara_Katya, use the "mode" button to select the desired mode

[Dinara_Katya]

Dinara_Katya, use the "mode" button to select the desired mode

Does not work. After turning on the machine, the mode is automatically set immediately and no more buttons react.

you press start early, since it does not react and sets the main one. with zeros or an empty display, press the mode, program, etc., and only then - start.

you press start early, since it does not react and sets the main one. with zeros or an empty display, press the mode, program, etc., and only then start.

Thank you! Otherwise, I'll start the stove right away with the Start button, according to stupid logic: "After all, there must be a button" ON "

On this, many come across Good luck!

Now, to reduce the leveling time, I applied ice to the sensor and suddenly, after a few minutes, it started to warm up. Surprised, he touched the ten and found that the ten was warming up. I failed to deceive enemy vehicles! I had to accept ...

Thank you all for your answers! I baked the cake strictly according to the instructions (because the Internet did not work for 2 days, and I could not read your answers), it turned out to be a little pale on top, and the sides are ruddy, tomorrow I will write what it tasted like and show a photo!

I also baked cake according to the instructions
do not worry that there is not enough liquid ... everything will work out
more .... read that it is recommended to get it in 5 minutes. before the end of the program, otherwise it will be too fried .... confirm Yu! I got almost black on the sides.
I'll try tomorrow too

[Lenushka]

Lenushka so that the cake does not burn, choose a recipe for 500g of flour and set size M and a light crust, you will succeed!

thanks for the advice, I will definitely try

[with the stove off]

Now, to reduce the leveling time, I applied ice to the sensor and suddenly, after a few minutes, it started to warm up. Surprised, he touched the ten and found that the ten was warming up.I failed to deceive enemy vehicles! I had to accept ...

Did you do this with the stove turned on and the prog? I do this ahead of time, with the oven off, when I’m just going to bake bread. My oven evens out the temperature for 2 hours 5 minutes on the French bread program, and always, and not occasionally. Maybe I got such a marriage, I don't know, but I found a way out in this way, in half an hour - an hour with the stove off cooling the inside of the oven with frozen food.

Margit
Yes, when enabled. There was no time, I had to run away.

Bought a Panasonic SD 255, decided to bake French first, everyone fell asleep, after turning on and setting all the necessary modes, when should the dough be kneaded? 1 hour 50 minutes passed. the stove is silent, all the ingredients went down and practically turned into a mass. Maybe the stove isn't working?

Instruction to HP, page 5 -French - temperature equalization -2 hours 5 minutes. And what does it mean "all the ingredients went down and practically turned into a mass."? You should have water on top.

Bought a Panasonic SD 255, decided to bake French first, everyone fell asleep, after turning on and setting all the necessary modes, when should the dough be kneaded? 1 hour 50 minutes passed. the stove is silent, all the ingredients went down and practically turned into a mass. Maybe the stove isn't working?

in French it takes about 2 hours to equalize the temperature (see page 5 in the instructions), so everything is fine

Exactly 2 hours 10 minutes later, the batch started.

Exactly 2 hours 10 minutes later, the batch started.

It remains to wait and you will have delicious bread with a crispy crust. Good luck .....

Exactly 2 hours 10 minutes later, the batch started.

I also have t-ry alignment takes more than two hours. Read post # 689, which is what I do before baking French bread.
Perhaps there is still some way to avoid long-term alignment of t-ry, let's think and gain experience!
In general, it's time to open the topic: "The need for invention is cunning"

Try this trick - put only flour and liquid, put it on the "pizza" for a few minutes to make a dough bun, reset the program, add yeast, salt, sugar. While the dough preparation is in place, certain biochemical changes will occur in it (almost in this topic they wrote about them) and this "alignment" will not be a waste of time.

[Rina72]

Rina72 , I totally agree with you..."While the dough is lying, certain biochemical changes will occur in it (almost in this topic they wrote about them) and this "alignment" will not be a waste of time. "... I use 2 HP Panasca and Tefal ... and even though I do not perform too sophisticated experiments on the selection of baking and kneading modes (except for rye ...) I catch a tangible difference in them ... Temperature equalization is necessary, especially when half of the products are from the refrigerator. .and this alignment is by no means unnerving ...

[Rina72]

Try this trick - put only flour and liquid, put it on the "pizza" for a few minutes to make a dough bun, reset the program, add yeast, salt, sugar. While the dough preparation is in place, certain biochemical changes will occur in it (almost in this topic they wrote about them) and this "alignment" will not be a waste of time.

I'll try Rina72, Thank you! True, I did it a little differently, but the bread turns out differently than in the French regime.

Here is about the processes and the methodology.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19835.0

And about leveling - this is not only bringing the temperature of the products to the same, but also taking into account the fermentation time. On the standard program, I noticed that the stove reacts to changes in the ambient temperature by only 1-2 degrees (equalization time difference). Plus, the stove can also be located somewhere close to the battery. Put a thermometer next to it and see at what temperature the stove lives. If it is above 20-22, then the equalization time will be maximum.

Danik51!
I will continue to delete meaningless messages from the forum, if you haven't figured it out yet! Therefore, you may not even post about the sledgehammer here!

Well, in general, my first bread turned out to be not lumpy, but not even very bad.
Tell me, if you add dry milk, ordinary (liquid), to the place, then you need to reduce the quantity of water? How many days is baked bread stored (store-bought bread is no longer tasty on the second day)? And what is the best way to store it?

You need to replace water with milk in the same quantities, you just will not have powdered milk in your recipe, but instead of part of the water you can pour the same amount of milk, you can use kefir, fermented baked milk, sour cream loosened in water, yogurt. small fluctuations in the amount of liquid in general are always possible due to the dissimilarity of other ingredients: flour, for example, is sometimes too dry, and sometimes, on the contrary, wet. The advice is always the same: keep track of the bun. HP, although it is called automatic, but for the best result, you need to look inside during the kneading process.

And after kneading the dough should be in the form of a bun? When I was kneading, the bun was clearly visible, as the kneading was over, the dough spread over the baking dish.
I used all the ingredients according to the recipe from the stove, I used liquid milk and did not reduce the amount of water. The bread inside turned out to be homogeneous and well baked.

[Alex_nk,]

Alex_nk,
About the bun and so on - the materiel of the basics of baking in pictures here