Baking in Panasonic SD-257

Is it possible to bake bread that does not crumble at home? Share the recipe if anyone has

You can, almost all sourdough bread has a minimum of crumbs. Also, bread baked in dough crumbles very little.

Viola, I bake a potato according to the Admin recipe, it does not crumble at all and is very tasty, try it. I also bake "Delicate" curd cheese according to the Admin recipe - we really like it (Thanks Admin!). I don’t take sourdoughs, because I don’t bake bread every day, it’s a pity to throw away the products.

Good evening. For 2 days already, the owner of the HP Panasonic SD-257. The first bread did not come out due to my fault. I put in a little flour. Alas, I haven't bought the scales yet. Although very much needed. But the second bread turned out to be canceled according to the same recipe (regular white bread). Here I want to bake in the morning French bread I saw powdered milk in the recipe and thought maybe I could replace it with liquid homemade milk. If so, tell me in what proportions or maybe someone has a proven recipe not according to the instructions from HP. Please share.

[Galina81]

Here I want to bake in the morning French bread I saw powdered milk in the recipe and thought maybe it could be replaced with liquid homemade milk. If so, tell me in what proportions

Good evening, Galina81
Congratulations on your wonderful purchase of HP
In a French bread recipe you can use:
1.diluted milk - 50ml milk, the rest water
2.mineral water with gas
3.kefir with water - 50ml of kefir, the rest is water
4.serum
And finally, just water!
Good luck!

Here I want to bake in the morning French bread I saw powdered milk in the recipe and thought maybe it could be replaced with liquid homemade milk. If so, tell me in what proportions or maybe someone has a proven recipe not according to the instructions from HP. Please share.

Replace the water with the same amount of milk according to the recipe. Do not put milk powder - that's all

[Galina81]

Good evening, Galina81
Congratulations on your wonderful purchase of HP
In a French bread recipe you can use:
1.diluted milk - 50ml milk, the rest water
2.mineral water with gas
3.kefir with water - 50ml of kefir, the rest is water
4.serum
And finally, just water!
Good luck!

Thanks for the compliments.
I correctly understood if I have 280 ml of water and 1.5 tbsp. l of milk powder, then I put 50 ml of milk, kefir or whey and the remaining liquid 280-50 = 230 ml of water. total 50ml milk and 230ml water

[Galina81]

Thanks for the compliments.
total 50ml milk and 230ml water

Galina81
Yes, you put milk and kefir in this way, and the whey is all 280 ml, you do not need to dilute it with water.

Replace the water with the same amount of milk according to the recipe. Do not put milk powder - that's all

That is, if according to the recipe 280 ml of water then I put 280 ml of milk. I also thought so at first, but I'm afraid to screw it up like with the first white bread. And yet Admin can confirm or deny my thoughts. The whole bread tastes better with milk than 50 ml of milk + 230 ml of water. Or I'm wrong. And as far as I understood from the information on the forum, it is better to lay the ingredients first, the liquidity, salt, sugar and the last flour and shivers. In my recipes, everything is the other way around and baked as according to the instructions of the HP.

[sazalexter]

That is, if according to the recipe 280 ml of water then I put 280 ml of milk. I also thought so at first, but I'm afraid to screw it up like with the first white bread. And yet Admin can confirm or deny my thoughts. The whole bread tastes better with milk than 50 ml of milk + 230 ml of water. Or I'm wrong. And as far as I understood from the information on the forum, it is better to lay the ingredients first, the liquidity, salt, sugar and the last flour and shivers. In my recipes, everything is the other way around and baked as according to the instructions of the HP.

sazalexter writes in this thread
with whole milk from a cow, it may not work, because it contains enzymes that inhibit yeast. If you just boil it. And it's better in general with half and half with water
I'm interested, just like you Galina81, answer Admin, to the advice and recommendations of which we all listen.
I gave you my opinion
The ingredients in the HP should be laid according to the instructions for your HP. Many have broken their spears, discussing this issue You are probably confusing the bookmarking of products and bringing the kolobok to the norm ... We are writing the brand of our HP not in vain to navigate these issues too

No, I meant just the tab of the components in the HP. Here it was written https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3328.0 And I still don't remember exactly in what Temko it was also discussed. With my friend Moulinex, according to the recipe, she puts the liquid first and finally flour and tremors. And I always take homemade milk and boil it.

[Galina81]

Galina81
This is a confirmation of my words that the debate on the topic of bookmarks went and goes
The author of your quote, uses the word can
Why argue with HP developers? Try and draw conclusions for yourself ... this is the experience
Do you have someone to taste the bread? Check if this person will feel how much milk you have taken - 50ml or 280ml, or 90ml ... but first do not tell him for the purity of the experiment, bread is not baking, he has a special taste! Although the color and taste ...

there is only one cooker neakhti to taste the bread. Therefore, I took HP Panas, according to reviews, any bread should turn out without any problems. I like to take ready-made and proven recipes. And then I learned to make syrniki correctly only by the age of 29, and then after I did it with a friend, only then I realized my mistake why they did not work out for me.

Therefore, I took HP Panas, according to reviews, any bread should be obtained without any problems.

Panasonic is a wonderful HP!
You will bake wonderful bread if you understand the basics of baking, and for this you need to read

#
This is the alpha and omega of baking. This is where to start, in my opinion.
Good luck!
And for beginners recipes from the competition "The easiest white bread" and Proven recipes for HP Panasonic.
Some of them have never learned how to make the right cheese pancakes in their entire lives, but you already know how, so all the best is ahead of you!

[Galina81]

Galina81 And also try the oven according to proven recipes from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

Galina81, I bake bread without powdered milk, you won't find it here. I just replace the amount of liquid in the recipe with a mixture: water + milk (1: 1), water + kefir, water + sour cream or cream - 1-2 tablespoons. When there is nothing at all, I put 1-2st. l. dry cream, they are more often on sale. HP-Panasonic I have only 2 months, and before that I baked in LG-202 for many years, I always did this, but there are recipes in "cups and spoons", so it's difficult for you to write something, and in recipes for LG there are more and sugar, and yeast, very tasty rolls were obtained, but not bread. There are excellent recipes on the forum - worked out and tested, you will succeed, if experienced bakers will help you, they helped me, thank you all.

[Galina81]

I’m not against milk, I’m only for it, only wants to eat natural products. For this purpose, HP was purchased. Therefore, the question of replacing powdered milk with homemade milk arose.

Galina81
You completely in vain classify milk powder as unnatural products. You need to buy the "correct" milk powder, and for this you need to read the composition on the package
Powdered milk - milk from which water has been "removed" Read information on the Internet, listen to nutritionists and ... decide for yourself
For example, I really love the taste of black bread, to which I added dry or natural drinking milk. Good luck in mastering the intricacies of baking and delicious bread!

I put French bread from evening to morning. Liquid put in 100 ml. homemade milk and 180 ml of water. The bread was canceled, and everything else was according to the recipe. Sverkrunya is still visiting us now, so she also appreciated my work. Today I want to try some sweet bread. I just didn’t decide which one to take from the instructions (Bread with honey and nuts) or many other kulich kulich from Elena Bo. Only I can’t find it yet, can someone throw it off in the LAN, who baked it on the HP Panasonic SD-257. It needs to be remade under this stove or all the same.

[Galina81]

Thanks for the search engine, otherwise I couldn't figure out how to search the forum.

Look, Galina81, on the left in the middle of the page in the frame of the Site menu. There is a Forum and Recipes. It is very convenient to search, since the moderators do a lot of work to organize the material. There are so many interesting things Walk around, have a look and understand the structure of the site / forum

Dear, good hour!
Tell me, can you bake a cake in this bread maker (baked goods with raisins) (from the instructions / recipes)
NOT in the program [Diet] page 17 of the instructions, but in the program [Basic]
in the program [Diet] the crust is darkish
Thank you

[sas_000]

sas_000
Of course, you can bake a cake on the Basic program, press the mode button - Baking with raisins. Duration 4 hours, see instructions page 5 and page 16

[sas_000]

Dear, good hour!
Tell me, can you bake a cake in this bread maker (baked goods with raisins) (from the instructions / recipes)
NOT in the program [Diet] page 17 of the instructions, but in the program [Basic]
in the program [Diet] the crust is darkish
Thank you

sas_000
You can bake it, but will 4 hours be enough for the cake to dry well? Indeed, in the recipe, the baking is additional (eggs, butter), more time is needed, but we reduce it by an hour ... It can be divided into two stages: Kneading (on the Pizza program) + give an hour to rise + turn on the Basic program with raisins. Set the crust light!
I did not bake, so this is my theoretical reasoning! Can someone share their experience ...

the first time you get the crust is slightly darkish

The crust will be dark due to sugar, the Baking temperature in the HP is not designed for a large amount of sugar ...

Dear Colleagues! Do you all get rye bread on the Rye program? I have tried a lot of recipes, the bread turns out to be low, dense (even hard) and dry. "With food," as they say in Ukraine, you can eat, but you don't want to. The last straw was my aunt, who brought awesome rye bread with raisins and pumpkin seeds (I don't remember, unfortunately the author) according to my own recipes! And she has HP LG3001. There is no special rye program. I was upset and decided to ask your advice.

[lana7386]

It is advisable to add panifarin or gluten to rye bread, then the bread will be more airy. And the recipe for rye bread with raisins and pumpkin seeds is here
The author of this wonderful bread lana7386

[MOM SONY]

Dear Colleagues! Do you all get rye bread on the Rye program? I have tried a lot of recipes, the bread turns out to be low, dense (even hard) and dry. "With food," as they say in Ukraine, you can eat, but you don't want to. The last straw was my aunt, who brought awesome rye bread with raisins and pumpkin seeds (I don't remember, unfortunately the author) according to my own recipes! And she has HP LG3001. There is no special rye program. I was upset and decided to ask your advice.

MOM SONY
Experienced, like many bakers here on the site, that rye bread of excellent quality is obtained with the following baking scheme: Kneading (Pizza or Pelmeni program, since kneading begins immediately without leveling, 10 minutes) - form a bun-Rise 1-1 , 5 hours - Baking - 1 hour or 1 hour 10 minutes That's it!
If we talk about bread with raisins and pumpkin seeds, then I bake it on the Basic Baking with raisins program, because you need to add raisins and seeds (for you, MOM SONY, dispenser, as I understand it)

Oh, Lana, I personally thank you on behalf of our family for the incomparable bread! : bravo: I treat raisins with coolness, but here it is in the subject! Right now I'm going to put in "thank you". And about the program "Rye", why don't you need it then (I'm in a rage)?

[MOM SONY]

MOM SONY

so the fig is it then needed?

for ready mixes

the dispensary is unnecessary for me, the raisins and seeds remain intact, they do not grind, as someone says)))

Help!!!!!!!
We bought and baked three breads in three days (main, milk and egg), everything turned out to be a feast for the eyes, ate very quickly.
Everything was cut off, the bread did not rise damp inside, just a guard and so three times in a row, what could be? I'm shivering, they are still 2009
HELP!!!!! Shocked wife

Themselves and indicate the most probable problem. Buy wet yeast and work with it.

Help!!!!!!!
We bought and baked three breads in three days (main, milk and egg), everything turned out to be a feast for the eyes, ate very quickly.
Everything was cut off, the bread did not rise damp inside, just a guard and so three times in a row, what could be? I'm shivering, they are still 2009
HELP!!!!! Shocked wife

SOS !!! changed the yeast, flour and again the same sticky dung that did not rise

🔗
🔗

It looks like the flour is not of very high quality (there is little gluten) and there is still too much yeast.

Oh, and we have the same story.
I'm starting to think that model 257 has some kind of global problems.

They baked from different flours, tried to change the proportions - the same problem,
not baked to the end and a failed top.
Moreover, it crumbles unreal.
Given that we weigh everything on the scales to a gram as in the recipe.

But the other day my husband began to bake - he found that there was not enough rye flour.
In general, according to the "rye" recipe, he had only 70 grams of rye flour,
the rest put a white bakery, and a piece of butter. But he still baked on the rye mode.
In addition, he came up with the know-how - after the signal of completion, do not immediately take it out of the mold, but let it stand for 10 minutes on heating, and only then take it out.
This time everything seemed to be baked (if not to find fault), although the top was still a failed one.
But it was more white bread than rye.

Owners of 257x - unite, who makes bread with a high roof and does not fail - recipes in the studio!
I really need it, please!

It seems to me that it's all about the flour you have. : :) I bake bread according to recipes from the instructions for HP and according to recipes from the forum, always an excellent result! : nyam: Look at the recipes here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0... And for rye bread, if you add more than 30% rye flour, it is generally recommended to add panifarin (gluten). HP Panasonic is generally super, you shouldn't offend her. And one more thing: baking flour must be taken. Good luck!

Oblom, I have very little experience in baking at Panasonic, but I went through this "stage" of baking. What helped me: 1-oven at first only strictly weighing the products and according to the recipes from the instructions, until you understand. 2) Check your yeast by making a dough. 3) Check the stability of the voltage in your electrical networks - if it is low or jumping, put a stabilizer. And, be sure to read the basics of baking from Admin, without its MK you will suffer for a long time. Even if the yeast is not very active, the bread will always turn out in a sponge way. Good luck!

oblom, test the yeast and bake regular wheat bread again. Take a picture of the kneading stage in order to understand what consistency your dough turns out to be. very similar to an elementary bust with a liquid.

Good night I want to try baking Borodino bread on the Rye program. We constantly buy it from the 8th bakery. I read in this thread that you need to add gluten to the recipe and everything will get you without problems. And in the store in Dnipro, the seller, seeing the proportion of flour (225g of wheat and 325g of rye), said that the bread would not be poured, advised to change the proportion of flour (i.e. 225g of rye and 325g of wheat). I decided to take the recipe from the instructions Bread "custard" or Bread with bran. How much gluten is needed according to the recipe and whether it is necessary to change something in the recipe so that the Rye program turns out delicious bread. Maybe someone baked Borodino bread in Panas 257 and it turned out bread like that of 8va bakery, or better, share the recipe. Advise on what 100% Borodino bread should receive.

Galina, one hundred percent as a Borodinsky bakery will not work. To do this, you need to cook according to GOST. Take a chance, try it according to the recipe that you have on hand. And keep in mind, very few people got bread with rye flour the first time.You can try in the same store to buy a mixture for Borodinsky (by the way, they have printouts with suitable recipes there).

With a bread maker, you can try to achieve the result that suits you. Take as a basis Rye with a beautiful roof... I use this recipe, but ... I put the malt to the maximum, salt 1.5 tsp, instead of sugar I add 40 g of honey. It suits my taste. And although the roof in this version is not beautiful, I like the taste of this bread.

so I, will do in the program [Diet]
I will put on the timer
the first time you get the crust is slightly darkish

Share the result, how did you get a cake with a timer? I did it for the first time according to the book (recipe with instructions, dietary regimen) - it turned out to be heavy, low, damp in the middle and with an abnormally burnt crust (milk chocolate color) and a blown up roof. I liked the taste very much (it was mixed with orange juice, plus I added very little zest), I want to achieve a decent appearance.
I think Lana7386 is right - you should try it on the main mode with a light crust, after kneading and raising the dough for a short time. What happened to the timer? Have you tried it already?

[cupcakes]

Please tell me, I met cooking methods on the network cupcakes and charlotte in this way - all the ingredients needed in the bread maker are laid and whipped (and not manually as in recipes) in the dough mode, and then manually after the end - incl. baking mode and the whole cycle is obtained in the oven ...
Who does this and what are the results and nuances ...

Good afternoon everyone!
So I now have a bread maker.
Yesterday I baked the first bread (main), this is what happened:



But I don’t understand why my top of the bread is not even, but some kind of sideways (oh, and it turned out owl).

Tell me what's wrong? I did everything according to the recipe, the yeast was fresh.

Namesake, congratulations!
Did you bake on Dniprolynivka flour?
This symptom is called "breaking the roof". Most likely, you did not have enough fluid. Since your question is not connected with the technical side of the stove, but with the ingredients, let's go here for a "debriefing"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=134.0

And in the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0 even the questions you have not asked will be answered.

Nakanesto decided to bake rye bread. Baked according to the recipe instructions KhP Brewed Bread, all one vodin according to the instructions only added 1.5 hours. l. gluten free. And the process of kneading the dough had to be stopped by removing the plug from the cutter in order to replace the paw (I remembered in time that there was a spatula for rye bread), and I looked a couple of times while raising the bread. I thought all the bread was not received, but how pleasantly surprised I was when I opened the HP and took out the bucket. Here is the result
, .
And this bread in the cut has not yet had time to cool completely .
I am ready to listen to the opinions of experienced bakers. In the morning my husband and I will taste it.

Galya, don't be afraid to open the lid even while lifting. Sometimes during kneading, the lid is simply not closed, and during proofing it often opens. I always say - our mothers-grandmothers-great-grandmothers kneaded the dough with their hands in a bowl or bowl, spread it on the table. What kind of observance of the exact temperature could we talk about? Actually, correct the dough forgives a lot of flaws, including even if the child looks into the HP during proving at least every three minutes, and even touch the dough with a finger (my lads sometimes grab the dough with their five fingers).

Dear bakers! Help a newbie!
Three days since I became the owner of the Panasonic SD-257. I learn a little. I have already baked three different types of bread: regular white bread, bread with rye flour in the main program and Darnitsky rye bread in the program. All the breads are delicious. The crumb structure is what I like. Only now the roof is torn off a little and the sides are burning.
I am learning to control the kolobok (thanks to everyone for the advice in the relevant topics), then I think the problem with cracks will be solved. But why the sides are burning, I can't find the answer
Here, for clarity, my Darnitsky

I would like to know, maybe this is the only way with me? Please respond owners of SD-257.

[Tyngysohka]

Tyngysohka In general, Darnitskiy is baked on the "main" bread, not rye bread, but wheat-rye bread, the requirements for baking are somewhat different.
Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0 there is a selection of recipes for beginners and also look Darnirnitsky from Fugasca in XXL size
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.730
Weizensauer can be replaced with a dessert spoon of vinegar

[sazalexter]

sazalexter thanks for the answer and links on Darnitsky. I will improve.
But my main problem is that the bread burns on the sides. And not only rye bread on the program, but also on the main program (baked the usual white). The photo was just Darnitsky.
So I think, maybe what kind of sensor is working badly for me?

[Tyngysohka]

Tyngysohka If it bakes like this when installed on a light crust and according to the basic recipe from the book, take it to the service for diagnostics.

[Rina72]

At the weekend, I baked one egg loaf according to the instructions from the booklet, but with minor changes thanks to Rina72, which suggested where and what to read. It turned out just a gorgeous loaf, but how did it smell when it was baked.
The second bread was an experiment, I added bran to the standard egg recipe and again an excellent result.

Here is a photo of the loaves:



Thank you very much Rina72 for your advice.

Good day! I hasten to inform you that the first pancake turned out to be lumpy. I put it at night. did not rise, the top is light in the corners of flour. Although the gingerbread was all eaten up early. Salty, we like sweeter. The recipe was from a book. In the morning I took French. really noticed that the water is too much. But I threw it off on rye flour.
After two hours, I did not like the fact that it evens out the temperature for a long time. Suddenly, I think, the blade does not twist. Disconnected. I put it on the dough. When I looked
noticed that it does not stir flour from the corners. I ran to the store for a silicone spatula. I come, the kneading is over, and the dough is thin, 1, 5 hours left, will there be a second kneading to add flour.? Then I'll put it if it fits
on the baking mode. I read on the site that a sign of bad yeast, although I always did not care what brand and did everything by sight, and my pies for everyone
liked it. If I don't learn, my family will laugh at me.