Bread Maker Panasonic SD-257

Yeast feeds not only on sugar, but also on flour carbohydrates
Flour measured without scales? Because I never have to add. Or you have flour with high humidity.

Only cats are born quickly, but delicious bread takes time. When you try Panasonic French, you will understand. Before that, I had an LV with a French mode (4 hours, kneaded right away, even from the refrigerator). The difference is decent, trust me. I won't say that he was bad, he was good. But this one is better.

I weighed everything on the scales, but was reinsured and left a little flour, since the recipe was not familiar to me. In vain, of course.
The son came to dinner, gladdened that they all accepted with a bang, supplying them with fresh bread.

[Lyi]

Oh, how many adventures.
Lyi, would you start with the main program
By the way, I sometimes bake bread on this program without adding sugar at all.

[Scarecrow]

Scarecrow thanks for saving.
Is it our new wave of newbies has gone?

Well, how can I say ... for now, deal with the stove, and without the leaven and my skill on a Frenchwoman you can't bake.

A-a-a-a! The soul flew to heaven !!

You will gradually master whole grain breads, rye. This is useful and not so harmful for the size. I bake French from 1st grade flour. Sometimes with the addition of wheat grains milled by a grain mill. If we eat anyway, let it be useful and less high in calories.

I bake rye on peeled rye and wheat 1 grade with the addition of ground rye or wheat. In general - the flight of imagination is not limited.

Alas, it is also limited by the lack of the necessary flour. It's far to Krasnodar, in Anapa there is only a maximum of rye and the highest grade. (And this is called Kuban !!!)
And then you shouldn't have read the instructions to me, clearly stood, the maximum alignment time indicated there is 2 hours 5 minutes, after which I began my experiments. Well, at night I will put on the French again and hope that everything will be OK. But I just don't see the answer to my question: is it possible to replace the French sourdough with an eternal one in this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13348.0
and are there any changes needed?
I will wait for an answer.

[Lyi]

Oh, how many adventures.
Lyi, would you start with the main program
By the way, on this program I sometimes bake bread without adding sugar at all.

The main program has already gone well. The bread was pale, but baked on a light crust. I can’t say anything, because his son hired him. He said that everyone liked it. But I didn't even try it myself.
So there could be problems with this French recipe?
Okay, let's try another French recipe, though I'll come back to that anyway. Then I really liked the simple bread.https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=4994.30
Also French sourdough, so please tell me if these breads can be put on eternal leaven.

We have girls from Krasnodar on the forum. And they bake bread, and what they like.

I came here through your link. I answer with all responsibility - NO, you won't bake it without this French zakvak. Can be replaced with any other starter culture. But otherwise ... the dough is also delicious ... Wander around the forum, there are many interesting things.

But I just don't see the answer to my question: is it possible to replace the French sourdough with an eternal one in this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13348.0
and are there any changes needed?
I will wait for an answer.

You can use any starter culture, the main thing is that it is alive and working. I baked on Kalvelevskaya. You just need to know the amount of flour and water in your sourdough and, based on this, adjust any recipe taken as a basis. The taste for different starters may differ.

You can use any starter culture, the main thing is that it is alive and working. I baked on Kalvelevskaya. You just need to know the amount of flour and water in your sourdough and adjust the recipe based on this. The taste for different starters may differ.

I did as it was indicated in the recipe, rye flour 100g + 100 water, etc. as it was written, the leaven was alive, acting, but then I added flour and water by eye.
The sourdough was repeatedly tested on rye bread with dough and with cold dough. The dough was good. The disadvantages were only due to the fact that in my old (more than 20 years old) Hitachi, the bucket had a broken seal, and in the attached Chinese baked goods were limp.
Maybe I can still use it, in what quantity for these 2 recipes.

We arrived ... So you didn’t just use French recipe, but also sourdough?
Or I already don't understand anything

We arrived ... So you didn't just make French recipes, but also sourdough?
Or I already don't understand anything

No, this time I took the French recipe from the HP instructions. It is similar to the recipe here at Uncle Sam's forum dated 06/17/08, except for water. The water in the instructions is 300 ml, and Uncle Sam, whom I believe more, had 280 ml, and the bun was thin.
And I wrote about my (eternal) leaven to confirm that I have a living working culture and has been repeatedly used in rye bread recipes, however, in other bread makers.

I'll take a look today, but in my opinion in my instructions in French 280 (not 300) ml of water, 400 grams of flour, 1 and 1/4 tsp. salt, 1 and 1/2 tbsp. l. milk powder, 1 tbsp. l. butter (15gr seems to be written there) and 1 tsp. yeast. In memory like so.

I'll take a look today, but in my opinion in my instructions in French 280 (not 300) ml of water, 400 grams of flour, 1 and 1/4 tsp. salt, 1 and 1/2 tbsp. l. milk powder, 1 tbsp. l. butter (15gr seems to be written there) and 1 tsp. yeast. In memory like so.

In my instructions, a recipe for French bread is written, the one you wrote and simple bread, but "made" on the French bread mode, there is 400 grams of flour, 300 ml of water Here I tried to bake it. After all, my main task now is to check all HP modes. So I am consistently trying to do this. The main mode is passed, it seems to be quite good, I switched to the French mode, while on the recipe for simple bread, then there should be French and rye on the same program of French bread, etc.
But, at the same time, I would like not only to test all modes, but also get delicious bread. so I wanted to use recipes for "simple" bread and French sourdough.

[Lyi]

Lyi
In the instructions, the recipes are tailored for the flour that they use over the hill. We all have different flour, and we, each for himself, select the optimal ratio of flour - water, depending on the type and moisture content of flour. For example, I have a flour / water ratio of 400/260. Then the bun and the bread are smooth. If the bun does not fit the standard recipe, go for decreasing the liquid, but not increasing the flour, in which case the bread recipe and the bread baked according to it does not change and retains its individual qualities and taste inherent only in this recipe.

Hello dear bakers !!! I am going to purchase HP Panasonic SD-257. Please, tell me what to look for when buying HP in the store. What to check, etc. Thank you!

[Ginger]

Gingerlook HERE, I described how to check the 255th model. Since the 257 is actually a clone of the 255 with the exception of the bucket cover, everything remains in effect.

[Rina72]

Rina72 , thank you very much!!!

Good night ripe for buying Panasonic SD-257. I wanted to clarify after reading this thread. The difference between 255 and 257 models is only diamond coating (it should be better if I understood correctly) and the addition of 2 more programs of rye bread and dough kneading on dumplings. Did you understand correctly? if you missed something in the difference between models, fix it pliz. And I wanted to find out if anyone tried rye bread. And if you choose between 255 and 257 models, which bowl outweighs. Did I get it on 257, or did I mess something up again?

254 = 256, 255 = 257. That is, the 256th and 257th models are actually clones of the previous ones, with the exception of the bucket cover. Even numbers do not have a "rye" program (and it seems "dumplings") and dispensers for automatically feeding additives into the dough.

That is, if you choose between 255 and 257, then they are practically the same in terms of programs and techniques.

They are also the same in price. At least in the store where they bought their HP, the price for the 255 model was the same.

Thank you. I thought so. I found 257 in the internet for 1408, and 255-1365. The difference is very small. I wanted to clarify about the meaning of the letters in the name of the HP WTS. Somewhere I already lived on the forum if I correctly understood the difference in the Russian menu and the replacement of two programs just don't remember which ones. If possible, post in detail about this. And so with HP, it remains only with the weights to determine (I still can't decide which is better to take the price-quality) and order everything together. You just need to find where you can buy cheaper in the internet, I don't want to overpay. Maybe someone will advise. The first time I will order via the Internet.

[Galina81]

Galina81 257 and 255 WTS these HP are intended for the countries of the ex-USSR
They have the main difference, in replacing Italian with dumplings, added jam

Thank you. So I understood everything correctly. I will order only if I still need to determine the scales. To order everything together and take your ranks.

[Galina81]

Galina81, take it, do not hesitate. HP Panasonic is just a great helper! Unfortunately, I cannot advise about them, since I bought from the region myself in an ordinary "real" store. Here's another link for you, ( https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8318.0) how you can check HP upon purchase. I think this will be especially important if you decide to buy via the Internet.

can someone tell me !!! bought today xb -257, in england. and the oven's modes in English are not much different from Russian modes, there is no dumpling and jam mode, but there is italian, sandwich, brioche .... If I want to knead the dough on dumplings, then should I use italian, or what? What about jam?

[natali_sawa]

natali_sawa Unfortunately, in no way. You only have a pizza dough mode, but it is yeast-leavened, and the kneading takes place with heating, there is no jam either

[Natalie]

Natalie, you will have to knead on the "pizza", but only 10 minutes, no more! the dough will not have time to heat up much. But ... you will have to manually bring it to a consistency. By the way, my stove does not really cope with the yeast-free dough of the consistency I need, I mix it with my hands.

thanks, I will experiment ...

Good yesterday. Ordered HP Panas 257. They should deliver tomorrow. I want to read the first necessary information in advance before preparing and using the CP itself, so as not to waste tomorrow on this time and immediately start baking bread. You can give the necessary links to topics that you need to read before interrupting baking. And what baking to start with and what ingredients you need. I want to buy everything in the morning so I can start baking right away. Thank you in advance.

Dear moderators! Can you please tell me if the temperature equalization mode is really necessary in the bread maker? I add all products at room temperature, but I have to wait about an hour to trace the formation of the kolobok! And can I skip this mode in my SD-257 or not?)))

As far as I remember, Temka already wrote that this function cannot be turned off. But maybe someone with experience will refute my message.

And can I skip this mode in my SD-257 or not?)))

You cannot disable this feature. But you can cheat a little. For example, I first turn on the HP, and then I start collecting everything in a bucket. This shortens the temperature equalization time. You just need to understand when the kneading will start - in 25 minutes. or after 1 hour (depending on the temperature in the apartment).

[sea39]

sea39When there is no way to wait for the start of the kneading on the main program, I collect the products (without oil!) in a bucket and set the "pizza" mode for 10 minutes. This allows you to track the kolobok. Then I reset the program, run the "main" one, add oil to the dough bucket.This improves the structure of the dough due to the fact that the flour combines with water and has time to swell, and the butter later simply envelopes the swollen grains of starch and protein.

But! My yeast is "wet", so the additional 20-60 minutes for work is not at all superfluous.

You just need to understand when the kneading will start - in 25 minutes. or after 1 hour (depending on the temperature in the apartment).
I'm just starting to learn the basics of baking))), explain pliz-does the temperature equalization time depend on the temperature in the room? if it's warm, will the kneading start earlier? But the program is designed for a specific time, for example, 4 hours and not earlier?

No. The warmer it is in the kitchen, the later the kneading will start.
The algorithm is as follows:
- if it's cold, then it takes more time for the dough to ripen
- if it's warm, then less time is required

[sea39]

sea39
Before I start collecting a bucket of ingredients for baking bread, I put an ice piece of something from the freezer in the bread maker, lean it against the temperature sensor, it is located on the front wall of the oven inside, exactly in the middle. When everything is ready, I remove the ice and put the bucket on, turn on the program. Kneading is guaranteed to start according to the instructions in a minimum time. I read about it here
Try it and you will succeed too!

Friends! Tell me, pliz, should the rye paddle be with even teeth or a little crooked? : - \ I bake my first rye bread, after kneading I pulled out a spatula, but the teeth are not like a falling forest, so I'm guessing, was it so or was it?

Friends! Tell me, pliz, should the rye paddle be with even teeth or a little crooked? : - \ I bake my first rye bread, after kneading I pulled out a spatula, but the teeth are not like a falling forest, so I'm guessing, was it so or was it?

My scapula has straight teeth. Not deformed. True, I hardly use it, because I bake bread in which only one third of rye flour is (my men liked it).

I also have a spatula for rye bread that remains even! I don't even know what could have happened to yours.

Good day!!!
I would like to join YOU)))) due to the appearance of this miracle today, like the Panasonic SD-257. This is a gift to me for DR from my husband. I have never used HP before, my acquaintances also have no one, but the desire to have an assistant arose long ago. I really count on your help in mastering !!!
The question, maybe a stupid one, but I'm still inexperienced - in HP you just need to put food and it mixes everything, everything, or are there recipes where you need to participate? And second, what does it mean (here many people write) that you need to keep an eye on the kolobok?
Thanks to all!
I will be glad to meet))) and advice)))

As I understand it, you also need to purchase an electronic scale and a measuring cup?

[Yulek]

Yulek Scales are needed, a glass is included. Place food as instructed. First, bake according to the basic recipe from the book, then try from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0
Panasonic automatic machine does everything by itself You can follow the kolobok, or you can not, if you use proven recipes, this HP will forgive you for small errors

, Thank you!!! Today after work I will come and study.
Tell me, are yeast and milk powder sold in regular grocery stores? How do they look?

[Yulek]

Yulek Dry yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0
Milk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4612.0
And much more https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0
Milk and yeast in ordinary stores, the rest .... a separate topic
here for example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8745.0

sazalexter, thanks!
and flour, as I understood, also needs "special" ...
In general, I will buy scales, ingredients and will experiment))) Photos, of course, I will also post)))
If anything, I will ask more along the way)))
THANKS !!!)))

and flour, as I understood, also needs "special" ...

Baking flour is needed (that is, not pancake flour), it is sold in ordinary stores, on the package it is written - wheat flour for baking. Here's the truth on the bags with rye flour, I don't remember if there is a baking inscription, because I buy flour prepackaged by a store, not in branded packaging. There is a whole topic about flour:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=1010.0

[wheat premium, 1 grade, 2 grades or whole grain]

Flour may not be labeled as bakery. Just has to be wheat premium, 1 grade, 2 grades or whole grain... In the composition, the cream of flour, there should be nothing!

Pancake and self-rising ones usually contain soda and some kind of acid. And in bread, these components are completely useless.

Julia! I myself bought this wonderful oven only 2 months ago, since then I have never bought bread in a store, I am very satisfied and happy! Electronic scales are certainly desirable, but at first I measured the flour with a measuring cup, where there are measurements for flour. You have a measuring cup for liquid. Well, about the kolobok, get ready! This is a serious and difficult business - to keep an eye on the bun! This is a very good site, for beginners everything is described in detail, read the forum-basics of baking, the basics of kneading and baking and see the pictures! And good luck to you)))

Uv. owners of Panasonic 257! Tell me, how many dough rises in the main mode of your oven? The instructions for kneading do not say anything How the lifting process is divided with wrinkles by time in basic baking mode without raisins?

Hello, dear Bakers! I decided to join you. After thinking
chose the 257 model from Panasonic. True, in our technoshock, the seller was very inclined to Mulinex 6002. Yes, but it is more expensive. But made in France and the metal case. Climbing in the internet, nevertheless inclined to Panasonic. They will bring it tomorrow. One thing is scary. Made in China. And there, they say, they indulge in plastic. They are made from the one that melts. But about Panasonic, except for the smell (and even then not for all users) was not noticed. Although the smell is still due to low-quality plastic. I'm nervous, I'm waiting for a cat in a poke. After all, the whole pension was spent on it. I had to order in an internet store, in technoshock it was 1000R more expensive. That's what it means to want something. How it will be. I didn’t worry so much when buying.

[Plytishca]

Plytishca, Hello .
Do not worry, please, Panasik will meet your expectations. It is made soundly, does not smell, and bakes bread perfectly.