Baking in Panasonic SD-257

[lenucha]

I preview it beforehand, everything is loaded successfully! why can't you see anything? What link do you take on radikal ?, I take 3

Can be 3rd or 2nd And how do you load the answer page?
Contact TXT, with a question, please. But there is no picture of you. I look in Mozile ... Now I will look in the Opera and Explorer ... Everything will work out,lenucha

It's strange, I used to send as now and everything worked out
Now I'll try to download everything again, I really want you to see what I did and can explain why the top of the cake fell off ... ??

Strange, I used to send as now and everything worked out

I looked, your photos are missing in any browser

Easter cake according to Elena Bo's recipe:
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lenucha, no, not a fig.
Lord, pour them on and just give them URLs.

[lenucha]

lenucha, here, basically, not prescription, but technical issues are discussed. Ask about Easter cake in the relevant topic. There it will be necessary to indicate exactly which products, in what quantities, how they measured, what dough was in consistency ... Maybe an overkill for yeast, liquid, additives, etc. (I got into the topic and saw that those answered you who have already baked such cake, and the probable reasons are the same)

is it really not visible now ???

lenucha, see private messages

Rina72, thanks! I read your message, registered on the radical, I do everything according to the instructions! I see all my uploaded photos. what could it be? why can't you all see my pictures?

Rina72, I sent pictures on your technical topic. You received ?

I'm baking a second white roll. The program is standard, 4 hours, 1.5 hours left until the end.
We look inside

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What is this "dough snot" on the wall?
I wonder what is not here
https://Mcooker-enn.tomathouse.com/in...ic=7271.0

neither here

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1795.0

nothing of the kind is observed. The walls are clean.

[lenucha]

KOLOBOK !!!!!!!!!!!
track at the kneading stage!

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lenucha, nothing works for me. I usually see photos if I go directly to the radical via links. Your photos are "not found" ...
Go bow to TXT in the technical section, he will figure out what's the matter.

Rina72, don't you work at school? Primary school teacher?

No, I'm the editor of a scientific journal. And pundits are sometimes no better than children when it comes to information.

Easter cake according to Elena Bo's recipe:
🔗 Members of the forum, and now you see a picture of Easter cake?
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[257]

Hello everybody!
Ordered the 257th In a couple of days I should be a happy novice baker! Hurrah!
Already re-read the entire Internet and almost the entire forum. A lot of useful information! Thanks to the kind people that thanks to numerous positive reviews I made the right choice - 257!
I hope that now I will turn from forum readers into active scribblers / photographers

Members of the forum, and now you see a picture of Easter cake?

Yes! At last!! Hurrah!! You could !!!

[257]

Hello everybody!
Ordered the 257th In a couple of days I should be a happy novice baker! Hurrah!
Already re-read the entire Internet and almost the entire forum. A lot of useful information! Thanks to the kind people that, thanks to numerous positive reviews, I made the right choice - 257!
I hope that now I will turn from forum readers into active scribblers / photographers

Water, most importantly, add 20 - 30 ml more than in the recipes.

[lenucha]

Water, most importantly, add 20 - 30 ml more than in the recipes.

and if the flour, on the contrary, is too wet? Top up too?

lenucha, now the photo is visible.

Yes! At last!! Hurrah!! You could !!!

zabadazh, this is from your submission, through
I will add more pictures where the top has failed ..

lenucha, in my opinion, a wonderful cake, fell through the top - and figs with it. Give me a link to the recipe for 257

And I've been baking for several days ...So far I like everything: I have already tried ordinary white bread (plain white), milk (much tastier than usual) according to the recipes from the instructions for HP several times, only salt seemed to us not enough, so I increased the dose a little (from 1.5 tsp. To 1 , 75 tsp). Everything is fine, very, very tasty! We are delighted! Now, having packed myself with rye flour, I am mastering "Darnitsky" (by Fugaska) and mustard-milk.
Dear bakers! Tell me which rye flour is better: do we have the Moscow flour mill # 3 and Ryazan?
And thanks to the members of the forum: thanks to your messages, I made a choice in favor of the Panasonic SD-257 (abandoning the already ordered Moulinex). I don't even know how they used to eat the store

Dear friends and comrades, I am sitting all nervous: I put the bread to bake, the leveling has passed, the kneading has begun, I hear some unusual sounds, not the same as before. I run to look in, and there the engine is spinning, and the dough does not mix, as if the paddle is not there. But I remember exactly that I put it, and I can't see it on the table either. in general, I felt it under the flour in a bucket. To install it, I had to turn off the stove. I put the spatula on, turned on the oven and again the process started at first, that is, with temperature equalization. Then everything was according to the program. I just don’t understand what happened to my scapula? Why did she take off or jump off? Now I don't know what kind of bread it will turn out ..... I'm afraid to even open the lid so as not to get upset ahead of time

And I've been baking for several days ...
Dear bakers! Tell me which rye flour is better: do we have the Moscow flour mill # 3 and Ryazan?

Congratulations on the bread maker. I buy Garnets all kinds of flour, except the usual wheat flour. True, I do not often bake with rye flour, but I often bake with corn flour (it turns out very tasty).

[EASTER]

We go to the main page of the forum, find the "Forum guide" => "General list of forum recipes" => section EASTER , and there ... and there ...
Well delicious cake from Elena Bo

zabadazh, I took the recipe here, I threw off this reference Rina72, Elena Bo wrote her recipe at the very beginning ... I did so. Read it, try it!

zabadazh, I took the recipe here, I threw off this reference Rina72, Elena Bo wrote her recipe at the very beginning ... I did so. Read it, try it!

So you haven't changed anything? I am alarmed that 450 grams. flour with only 100 ml of water

yes, I didn't change anything, but it didn't work out very well, I was told in that section that either a lot of yeast or little flour ...

[zabadazh]

So you haven't changed anything? I am alarmed that 450 grams. flour with only 100 ml of water

zabadazh
When baking is taken into account all liquid. In this recipe 3 eggs
Conduct this experiment: drive them into a measuring glass with 100 lm of water (according to the recipe!) And see how much liquid you have in your recipe for 450 g of flour.
Good luck! A wonderful recipe from Elena Bo!

Good evening! I read and am amazed .... WHY keep an eye on the KOLOBKO? For more than a month now I bought a Panasonic ... I bake bread and muffins, weigh them on ordinary fur. scales (I have scales up to 2 kg with a measuring cup). I weigh and measure the amount of products based on the recipes in the instructions, but experimenting with different additives (flakes, flour, yeast). Not once, during all this time, there were no punctures. Rye, though not so tall, denser than white, but nevertheless very tasty and well baked. I share my bread with friends, many acquaintances are already going to buy HP, and neighbors are smelling ... Newbie friends, first of all, do not be afraid to experiment and most importantly try to adhere to the basic recipes! And HP will delight you with delicious, aromatic BREAD !!!!

[GSK]

GSK, congratulations on purchasing such a cool assistant and joining the baker's company. Believe me, many people will envy you with white envy due to the fact that your flour moisture meets the standards, based on which recipes for instructions for bread makers are created.

And the bun should not be dismissed as something unnecessary, even if you get the perfect bread without any supervision and adjustments. There are plenty of reasons to read and remember what consistency the dough should be at the kneading stage (kolobok rule). The quality of flour will change and, oh horror, our bread is either too dense, or the roof collapses, the simplest situation is the absence of the usual measuring instruments (the scales broke, a cast-iron frying pan fell on the measuring glass, some other cataclysms). What to do in this case?

Read here White bread in Moulinex OW-500230 "By eye". Reconstruction of real events, as in the absence of normal measuring devices, knowing some of the principles of kneading dough, our dear Frost pleased her colleagues with fresh bread.

As the saying goes, "do not wear knowledge behind your back"

As they say, "do not carry knowledge behind your back" [/ quote]
Thanks for the advice and recommendation of an experienced baker! Learning to know is never too late !!!

We bought HP last week, tried a recipe oven several times.
I didn't really like the bread - it is dense, heavy. When choosing size "L" instead of 400 gr. flour put 350-360 gr. everything else is as according to the recipe and the bread turned out to be more magnificent.
Irritating noise from HP, at night you can hear when there is a batch. And so it seems so far satisfied.

[Oh, Admin rights, that you need to give the same links in the topic on each page!]

Oh, Admin rights, that you need to give the same links in the topic on each page!

We bought HP last week, tried a recipe oven several times.

I didn't really like the bread - it is dense, heavy. When choosing size "L" instead of 400 gr. flour put 350-360 gr. everything else is as according to the recipe and the bread turned out to be more magnificent.

Irritating noise from HP, at night you can hear when there is a batch. And so it seems so far satisfied.

In order.
BUD, congratulations on joining the friendly company of bakers

At first, either they made a slight mistake with the amount of flour and put more of it (for example, mechanical scales twist or take flour in measuring containers, and then an error is almost inevitable), or the flour is dry. It was possible not to reduce the flour, but to add liquids until the dough of the desired consistency was obtained. All information is in these sections:
To the attention of beginners - READ MANDATORY !!! (FAQ-in questions and answers).
UNDERSTANDING BREAD IN HOMEMADE BREAD
The work of the baker in photographs

Many members of the forum, who had to use different stoves, just note the quiet work of Panasonic. Although, no one is safe from a technical "glitch" with one specific HP
Perhaps you have a very light sleep, or HP is standing directly in the room. It is also possible that the oven was kneading too tough dough, and then the sound of kneading is actually louder.

Thanks for the answer!
HP stands in the kitchen as it should be, a really tight dough gives HP vibration and load on the shoulder blade, and the shoulder blade knocks.

Thanks for the answer!
HP stands in the kitchen as it should be, a really tight dough gives HP vibration and load on the shoulder blade, and the shoulder blade knocks.

VIBRATION ??? Is it real?

Much more real!

[BUD]

BUD, but how did the dough begin to be adjusted according to the consistency, vibration and sounds decreased?

By the way, the spatula itself does not knock there, a single knock of the bucket can be heard when the direction of the batch changes.

[BUD]

Much more real!

BUD
When you insert the bucket into the HP, do you turn it clockwise until it stops?
An insignificant, but there is an argument at the same time The mixer does not knock, but the steep dough beats against the sides of the bucket. This happens only when kneading dumplings dough, and when kneading bread according to any recipe, HP works very quietly, this is noted by the owners of other models.
What size do you bake bread: M, L or XL?

Good evening!
I ask you not to scold me if I seem to be an inexperienced user of information on the site !!!
We bought SD-257 and don't understand the content of the recipe for ordinary white bread: The recipe contains both yeast-B and yeast-R! Do you need both at once, or can one or the other?
Are yeast-B and -R sold in Moscow stores?
Thank you!

We bought SD-257 and don't understand the content of the recipe for ordinary white bread: The recipe contains both yeast-B and yeast-R! Do you need both at once, or can one or the other?
Are yeast-B and -R sold in Moscow stores?
Thank you!

Look at page 17 of the instructions for the bread maker, at the very bottom right of it:
Note: yeast B - for regular baking, yeast R - for accelerated baking.
Take your time, carefully read the Instructions, everything seems to be there, and it is written available. Good luck, congratulations on your good purchase!
P.S. On sale dry yeast (B) is the same, but in the recipe there is a difference in quantity.

Thanks for the answer!
Since the recipe on page 16 does not contain the word "or" - so you need to put 2 types of yeast (yeast-B -1 tsp and yeast-R - 2 tsp) for ordinary white bread of size "M"?
We read the decoding of yeast -B and R-on page 17 right away! Thank you!

[Vitaly1959]

Thanks for the answer!
Since the recipe on page 16 does not contain the word "or" - so you need to put 2 types of yeast (yeast-B -1 tsp and yeast-R - 2 tsp) for ordinary white bread of size "M"?
We read the decoding of yeast -B and R-on page 17 right away! Thank you!

Vitaly1959
No yeast B and R There are fast acting dry yeast that is used in recipe instructions. And there are two Baking Modes on the Main Program: Fast- ( Repid) and Bake - Basic-Baking. Therefore, you put in more yeast if the bread is fast and less if it takes longer to cook.
Good luck!

Your HP has the following modes:
BAKE (BAKE) and BAKE RAPID (FAST BAKE).
For the first mode, yeast is needed in the usual (basic) amount (B), for the second - in the amount of R (RAPID).
First, select the BAKING mode and the corresponding amount of yeast - B, that is, in your case, you need 1 for size M (amount of flour 400 g). h. l. yeast

members of the forum, tell me the recipe for yeast-free bread, I saw it somewhere, but forgot to add to bookmarks

[lenucha]

lenucha Here is almost everything without yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=55.0

[lenucha]

Look at here,lenucha
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61098.0

Friends-bakers! Please advise on this issue. Now I bake for the first time according to the program "with raisins" Easter cake according to Elena Bo's recipe. Before the second batch, the dispenser opened, the raisins spilled into the dough, the second batch has already passed, and the dispenser is still open, that is, its door hangs down into the mold. So I have a question: will it return to its place automatically somehow or do I need to close it?
The instructions do not say anywhere about this, so I don't know: wait for the closure or manually "help" him? After all, now baking will go, I'm afraid that this plastic (dispenser door) will not deteriorate at high temperatures! Please, tell me!

There is no return spring in the dispenser. You will have to close it with your hands, otherwise it will "crash" into the rising dough (the cake rises very high). And if there is a little dough and it does not reach the dispenser, the thermal insulation will be slightly broken, and a white "window" on the roof may turn out.

There is no return spring in the dispenser. I'll have to close it with my hands ...

Rina72, thanks for the quick response. I ran and closed it. It turns out that baked goods with raisins cannot be put on at night, or wake up to cover it?
But these are little things

There is no return spring in the dispenser. You will have to close it with your hands, otherwise it will "crash" into the rising dough (the cake rises very high). And if there is a little dough and it does not reach the dispenser, the thermal insulation will be slightly broken, and a white "window" on the roof may turn out.

so that's why my cake has one side white and underneath it is not baked dough, and that's why apparently the top fell through, I didn't close the dispenser ... 🔗

sazalexter, lana7386, thanks for the links.

Yesterday I baked rye bread according to Gasha's recipe, I can't boast, but I'll show you a photo(if you can insert it for everyone to see) only the bread rose a little and the top turned out to be smooth, not convex, but it tasted great!
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