Baking in Panasonic SD-257

[my experience]

For especially "gifted" repeat - did not understand how to "brew" it correctly?

Afraid to spread my experience in this question, but I sprinkle it dry right on the flour!

And the color of the bread turns out deeply dark?

Let's, all the same, get to the address and there we will discuss the issues of brewing malt.

And the color of the bread turns out deeply dark?

See for yourself
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92724.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=86176.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.0

[Rina72]

Let's, all the same, get to the address and there we will discuss the issues of brewing malt.

Rina72
🔗

and of course we live! )))

live? This is already interesting ... with whom, where? From this figure in more detail, pzhlsta

[SaTORiUS]

Dear, SaTORiUS , be careful with this last sentence ... and then some of him, as a command, accept well ... some regular courtesans, I mean

AND THIS IS NOT NECESSARY TO SHOW ME WITH A FINGER !!! Otherwise I Gasha can sew it on as left earnings !!! And my place is dear to me !!!

[Summer resident]

live? This is already interesting ... with whom, where? From this figure in more detail, pzhlsta

Exactly !!! And then we already had precedents ... Summer resident tried to betray the young Cake per Capeta, and six months later he let it slip when he put his THIRD grandson to sleep !!! And then I put up a photo ...

[Gasha]

live? This is already interesting ... with whom, where? From this figure in more detail, pzhlsta

Hmm ... in Ryazan, of course ...))) This is a no brainer)) And of course with the miracle maker Panasonic 257)))))

AND THIS IS NOT NECESSARY TO SHOW ME WITH A FINGER !!! Otherwise I Gasha can sew it on as left earnings !!! And my place is dear to me !!!

Well lan ... don't be offended ... no more bu)) ... ches word
ps ... And what - they pay a lot? ))

ps ... And what - they pay a lot? ))

she works for the idea !!!

she works for the idea !!!

The idea is certainly good, but with a ruble in your pocket, or whatever your girls say with a diamond on their finger ... even better

[Thanks everyone for the advice. I baked rye bread yesterday according to the instructions for the bread maker. It turned out delicious and beautiful. The photo is already half eaten.]

Thanks everyone for the advice. I baked rye bread yesterday according to the instructions for the bread maker. It turned out delicious and beautiful. The photo is already half eaten.

ZalmaN , and according to what recipe (from the instructions) did you bake such a beautiful bread?

Bread "Zavarnaya".

Already 2 times I made cupcakes according to the recipe from the instructions for the bread maker. It turned out very tasty. Can't put paper on the bottom after all? Does anyone have any experience in baking cupcakes (the one in the instructions) without paper? Thank you!

🔗 🔗 🔗 But mine, I think, was a success rye according to the instructions for cotton ... height 10 cm, the top is not only convex, but the taste is very tasty

Here's another very tasty cake from Elena Bo baked ... Something not very good in my opinion ...))
Firstly, 30 minutes before the end of the baking program - he was already through the bucket))))
ran away ....

Secondly, after the signal - I had to get it and I could not tear myself away from the tournament on the gambler)))) I had to finish the tournament ... After 20 minutes, as he lay in the stove, his roof blew off and flattened it))))

In general, advice ... I'm waiting ...)))

1. Bread should be placed on a light crust;
2. The weight of flour when baking muffins should be 300-400 grams. I have one cake with 300 grams of flour propping up the lid ...

1. Bread should be placed on a light crust;
2. The weight of flour when baking muffins should be 300-400 grams. I have one cake with 300 grams of flour propping up the lid ...

1) there you could choose only light and medium ... - I chose light. Satisfied)
2) But what about the recipe - there is 450 grams of flour ... and then the bun was liquid liquid ...?

2) But what about the recipe - there is 450 grams of flour ... and then the bun was liquid liquid ...?

Recalculate each element in the recipe by a factor. The conversion factor for 400 grams of flour will be 400: 450 = 0.89,
by 300 grams, respectively, 300: 450 = 0.67.
The gingerbread man in Easter cakes is usually liquid, which I like, otherwise the cake will not be so airy.
You have a very dark, almost burnt Easter cake.Pay attention to the crust color setting. For me, for example, HP sometimes becomes headstrong and after installing a light crust, the arrow again returns to the middle crust. We have to correct it again. And do not forget to put the size M, which will also reduce heat (perhaps?)
In my opinion, this is Panas's biggest drawback: there is no sweet bread program, which gives an excessive temperature when baking pastry.
Shl. Did you know that your HP SD257 has 3 crust colors: light, medium and dark? The middle is set by default when the color arrow is in the middle between the light and dark crust.

[quote author = SaTORiUS
2) But what about the recipe - there is 450 grams of flour ... and then the bun was liquid liquid ...?

Recalculate each element in the recipe by a factor. The conversion factor for 400 grams of flour will be 400: 450 = 0.89,
by 300 grams, respectively, 300: 450 = 0.67.
The gingerbread man in Easter cakes is usually liquid, which I like, otherwise the cake will not be so airy.
You have a very dark, almost burnt Easter cake. Pay attention to the crust color setting. For me, for example, HP sometimes becomes headstrong and after installing a light crust, the arrow again returns to the middle crust. We have to correct it again. And do not forget to put the size M, which will also reduce heat (perhaps?)
In my opinion, this is Panas's biggest drawback: there is no sweet bread program, which gives an excessive temperature when baking pastry.
Shl. Did you know that your HP SD257 has 3 crust colors: light, medium and dark? The middle is set by default when the color arrow is in the middle between the light and dark crust.

So, in order ...
about the coefficient, you did not understand anything ...
I already know about the liquid bun in Easter cakes ...
Not very dark - this is a photo from a sotik ...
I had 100% light crust ... and size M - the same 100%
I know - because I'm a techie ... I can figure it out)) The only thing is that when you choose a normal one with raisins - we don't have 3 crusts - only light and medium - CHECKED !!!

[base]

about the coefficient, you did not understand anything ...

Any recipe you like can be recalculated by decreasing (increasing) its volume, multiplying the amount of each of the ingredients by the flour ratio.
Cm. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.new#new
I generally made one for myself base recipe for baking wheat (rye) bread based on the flour of your region, since we have very dry flour and requires a lot of liquid. So, the difference in the volume of liquid from other regions is 50 ml per 400 g of flour.
Then, only for butter (any other) bread, I change the composition of the liquid, that is, instead of water, I pour milk (potato broth, whey) and add the required amount of eggs into the same glass to the required volume of liquid, not forgetting to take into account the volumes of liquid and butter or an apple , which will also give juice (liquid).
And now, in the basic volume, it is necessary to increase the liquid by 10-20 ml, due to heating in the kitchen, the humidity is low.
If this is not done, we get a harder bun and, accordingly, a reduced volume of the loaf.
Just in case, I'll write, although you may have already come to the same thing yourself.
Since I only bake small table bread, a maximum of 400 grams of flour, I do not like baking in Panas SD257 on the main table bread program: on a medium crust, a pale top, on a dark one, too hard sides. And now I bake ordinary wheat bread on the French bread program. As a result, I have bread with the optimal (for me) degree of roasting and the size of a loaf under the "roof" for 400 grams of flour, especially if I use whey instead of water.
Good luck! You really learn very quickly.

[Kulich recipe (for obum)))) ...]

Kulich recipe (for obum)))) ...

That would not forget ... because the memory is useless)))

- 2 tsp yeast
- 350 gr. flour
- 0.4 tsp salt
- 4.5 tbsp. l. sugar ... Well, I don't like sweets)))
- 1 bag of vanilla sugar
- 4.5 tbsp. l. vegetable oil (refined)
- 2 eggs
- 80 ml of water

Program for Panasonic - Basic with raisins, size M, light crust.

Blank for a supposedly dispenser ...
5 (dried apricots), finely chopped
25 gr. chocolate wheat)) ... Let's see what happens)))
1 apple with a diameter of about 100 mm - peel and throw out the seeds, and then we cut it like in Olivier - a little more peas ...
BUT ... all this lies on the plate until the lid of the dispenser opens, because I did it 2 times and nothing spills out by hand ... We need to poke our fingers)) Now we are scientists))) ...
How the lid opens ... we hear a click ... open the lid and empty everything from the plate ... It's safer))) ...
Photo in the future))) ...


The taste is superb, but I put the dispenser on 350 grams of flour ... and it turned out very low ...

Even during kneading, not everything was mixed ... and the dough was very liquid ...
By the way, it is no longer there (((

[Kulich prescription (for obum)))) ...]

Kulich prescription (for obum)))) ...

Maybe it makes no sense to do it at random?
Try adjusting the basic wheat bread recipe to your taste, and then tie up all the others you like to it.
I will give an example of calculation.
My recipe for basic wheat bread based on the dry flour available in the region and its taste. I bake it on the French bread program, there is a longer proofing.
yeast 1 tsp
flour 400 gr
salt 0.8 tsp
sugar 0.8 tsp (I also don't like sweet)
grows oil 2 tbsp
liquid 300 (320 ml in winter)
Now an example of calculating Elena BO's cake based on her basic recipe Coef 400: 450 = 0.89
Elena Bo's recipe is reworked.
yeast 2.5 hl 2.2 h. l (2.5x0.89)
flour 450 gr 400 gr
salt 0.5 tsp 0.5 tsp
sugar 6 tbsp 4.5 tbsp (I do not like sweet)
grows (any other) oil 6 tbsp 5 tbsp
apple, sliced ​​1 1
egg 3 2
liquid (milk, serum) 100ml
I calculate the liquid for this recipe to my taste as follows:
in the basic recipe I have for 400 grams of flour liquid 300 ml + 30 ml (2 tablespoons of oil) = 330 ml.
So this recipe should contain liquids:
330-75 ml (5 tablespoons x15 = 75 ml grows oil) -20 ml (approximate amount of liquid in a particular apple) = 235 ml,
which I get:
I break 2 eggs into a measuring cup and add milk (whey) to the required amount of 235 ml.
This calculation is convenient if tomorrow I want to drive not 2, but 3 eggs, or change the amount of butter. And eggs come in different sizes.
I immediately put the apple on top of the flour. Only fruit goes into the dispenser.
Do not forget to close the dispensary immediately.

80 ml ... very liquid ... Hm ...

80 ml ... very liquid ... Hm ...

Nevertheless, according to this recipe, my cake rises under the roof without jumping over it, and has never sagged or fell through, very airy.
And ordinary wheat bread (see my basic recipe) from 400 g of flour and 300-320 ml of liquid (potato broth, whey, milk) in the French program also rises almost under the roof (at least above a bucket designed for 1200 g) ...
We have very dry flour in our region. It took me a very long time to select the consistency, taste and porosity (airiness) of the bread that suits me. Until I worked this option that suits me. Since, unlike my previous one many times mourned by the deceased Hitachi, who managed not to pay attention to small deviations in the ratios of flour: water, temperature control, (everything was loaded from the refrigerator, and the flour at room temperature and she immediately started kneading) and always gave excellent bread, Panasonic SD257 requires precise proportions in the ratio of flour: liquid.
Therefore, it is advisable first to use the scientific poke method (less, more) to select the flour: liquid ratio in the usual recipe for wheat, table bread, and then any recipe is simply calculated mathematically.
PS This does not apply to rye dough, it has its own basic recipe.

Photo in the future))) ...


(((

Judging by the first photo, where the top was torn, I would add liquid.
But, all the same, a good cake turned out. Happy for you.

And the cake is already on the correct grid. With the purchase !!!

[Elena Bo's recipe is reworked.]

Elena Bo's recipe is reworked.
yeast 2.5 hl 2.2 h. l (2.5x0.89)
flour 450 gr 400 gr
salt 0.5 tsp 0.5 tsp
sugar 6 tbsp 4.5 tbsp (I do not like sweet)
grows (any other) oil 6 tbsp 5 tbsp
apple, sliced ​​1 1
egg 3 2
liquid (milk, serum) 100ml
I calculate the liquid for this recipe to my taste as follows:
in the basic recipe I have for 400 grams of flour liquid 300 ml + 30 ml (2 tablespoons of oil) = 330 ml.
So this recipe should contain liquids:
330-75 ml (5 tablespoons x15 = 75 ml grows oil) -20 ml (approximate amount of liquid in a particular apple) = 235 ml,
which I get:
I break 2 eggs into a measuring cup and add milk (whey) to the required amount of 235 ml.
This calculation is convenient if tomorrow I want to drive not 2, but 3 eggs, or change the amount of butter. And eggs come in different sizes.
I immediately put the apple on top of the flour. Only fruit goes into the dispenser.
Do not forget to close the dispensary immediately.

Oh thanks for the recipe ... Next time I promise I will make this cake according to your recipe!

80 ml ... very thin ... Hm ...

Well, it's a word ... Liquid to such an extent that the ingredients that I poured into were not all collected from the sides of the bucket) and the dough already stuck to the walls and did not want to collect in a bun ((... because it was like a mess (.. I was so I understood this flour is not enough, only 350 grams ... and it turned out small ... after 2 hours it was gone ((

Therefore, it is advisable first to use the scientific poke method (less, more) to choose the ratio of flour: liquid in the usual recipe for wheat, table breadand then any recipe is just mathematically calculated.
PS This does not apply to rye dough, it has its own basic recipe.

I have not yet baked either one or the other)) So far, only Borodinsky for obum - a super-proven recipe))) and cake baked)) Well, the first pancake .... bread is French. but he did not rise at all, he did everything according to the recipe from the instructions ...

Judging by the first photo, where the top was torn, I would add liquid.
But, all the same, a good cake turned out. Happy for you.

add liquid up to 100 ml, and flour up to 400 grams

And the cake is already on the correct grid. With the purchase !!!

Well, uh, how to say ... This is actually a container for napkins, only I turned it over, and something happened)) The main thing is, and does not fall)) Although I had to add to it for a long time))

Experiments with Pudov mixtures continue. so, by experience it turned out that if you add a little rye flour to the Borodino mixture, then the bread turns out even better

Dear bakers! Most recently, I became the owner of a cotton Panasonic 257, I am happy as a boa constrictor, everything works out great, but I had a question about the recipe from the instructions for the "Moscow Bun" (I immediately apologize if I wrote in the wrong place or the topic is not new, unfortunately, I didn't find it, if you throw something at me with a link) I put everything in the bucket exactly according to the recipe, although I was embarrassed by such an abundance of liquid and oil 200g and milk a glass and 4 eggs and everything, in my opinion, for 600g of flour (I don't remember exactly, I remember from memory) In short, nothing happened, the dough was so heavy that it didn't even fit and after the end of the kneading I took out some viscous sticky mixture. Is it really a recipe in trouble?

And I am also among the men here. I sit in ambush, look at my mustache. I already get the standard white bread at the expense of times, only sometimes it rips off the roof. French is also decently baked. Already 2 times I made rye-wheat with a satisfactory result (in my opinion, although my sons already squeaked behind their ears). And most importantly, I like this business. Today, as soon as the machine takes a break from white bread, I will venture to take on pure rye. Dear SaTORiUS, has your problem with malt and other necessary gadgets been resolved? We have a very good online store in St. Petersburg. Here is the address 🔗... I still need to send a New Year's present to my mother in Ryazan with a guide. I can buy what you need up to a heap. Without any markups.

[Buns "Moscow"]

Try reading the topic Buns "Moscow"

[lobster]

Dear bakers! Most recently, I became the owner of cotton Panasonic 257, I am happy as a boa constrictor, everything works out great, but I have a question about the recipe from the instructions for the cotton bun "Moscow Bun"

lobster
Welcome to our family of bakers!
Read this thread, there is information for beginners from Admin, necessary and useful!
Recipe error

Thank you all very much for your prompt and helpful answers! Judging by the already proven recipes from the forums, with the recipe from the instructions, there really is some kind of jamb, there the proportions of liquid-flour are not at all observed. I will use a storehouse of wisdom from this wonderful forum!

SaTORiUS!
Still try to bake regular bread according to the following recipe:
yeast 1 tsp
wheat flour 400g
salt 0.8 tsp
sugar 0.8 tsp (you also don't like sweet bread)
oil grows 2 tbsp
liquid 300 ml (preferably whey or a decoction of boiled potatoes or milk, or you can also water)
Load it all into a bucket and click on the French bread program. All. Don't look at the bun.
Thus, the ratio of flour in your region and liquid will be checked immediately to the maximum.
If all is well, this recipe can be considered basic, if not, you will have to gradually reduce the liquid. In extreme cases, you will lose 10 rubles (this is the cost of all ingredients), the photo will show how much you need to reduce the liquid. Although, I think, eat the bread anyway, it will be delicious.
Then, after testing this recipe, go to Easter cake, and there, if this basic recipe goes well, then for 400 grams of flour there should be liquid: 2 eggs + milk (pour everything into one measuring cup) = 235 ml. (See calculation in my opinion post 88).
Good luck!

Good day to all, take the new one into your ranks. Yesterday I bought a Panasonic 257, I thought for a long time, because in the model that is produced in Europe there is no Pelmeni program, and I wanted it so much and there is no Jam, which is not so important for me, but "let it be."
In general, after reading the forum, I realized that Pelmeni can be made on the Pizza program if you turn off the oven after kneading.
Now my oven is in operation for the first time. I looked at the bun, it is so nice and funny.
I will wait for the result.
I have instructions in English and I compared the recipes with the Russian version and noticed a very big difference and inconsistency with each other in the same recipes.

[Nicol]

Nicol Congratulations from the bottom of my heart Use the Russian instructions, although there are minor errors there, the algorithm of operation of these HPs is practically the same, except for the three programs that you know

Girls who baked bread with raw smoked sausage and cheese according to the recipe for the Panasonic SD-257? Wheat flour with bran is indicated there 200g, and what percentage of bran is to wheat

[Nicol]

Nicol Congratulations from the bottom of my heart Use the Russian instructions, although there are minor errors there, the algorithm of operation of these HPs is practically the same, except for the three programs that you know

Thank you! I'm so glad it turned out to be bread! Just a sight for sore eyes, I'll post a picture in a couple of hours, my husband's camera down in the car. I didn't even expect such a result.

Here is my first bread, bran on the program "Diet"

[Nicol]

Nicol
Wonderful bread! Further luck and joy!

I have instructions in English and I compared the recipes with the Russian version and noticed a very big difference and inconsistency with each other in the same recipes.

The difference, in my opinion, is explained by the difference in the properties of the starting products, primarily flour and yeast. The surest way to follow the kolobok at first. Although your "first pancake" says that everything is in order!

Hello ! I am still a beginner so only looking through posts. I study the instructions for the bread maker and am afraid to approach it.

[Lyalka0411]

Lyalka0411, welcome to our forum!

Well, be afraid of wolves, don't go to the forest!

You will succeed!
It is necessary, however, to study not only the instructions, but also to master the information in the section "Basics of Baking"!

Hello everyone.
I am a beginner in baking and therefore I have a question for connoisseurs: if you replace part of the water in standard bread with the same amount of milk, how should you change the amount of flour? So I tried to replace half of the water with milk, everything else according to a standard simple recipe and the dough does not become a kolobok at all, some kind of liquid. Means like flour is not enough? How to deduce this proportion?
Thank you.

A little bragging: my first "Simple White Bread".

[Beska]

Hello everyone.
I am a beginner in baking and therefore I have a question for connoisseurs: if part of the water in standard bread is replaced with the same amount of milk, how should the amount of flour be changed? So I tried to replace half of the water with milk, everything else according to a standard simple recipe and the dough does not become a kolobok at all, some kind of liquid. Means like flour is not enough? How to deduce this proportion?
Thank you.

Beska 🔗
Wherever, if you replace water with milk or a mixture of milk and water, which is preferable for bread, then change the amount of flour do not... Liquid is being replaced with liquid! Your first bread, handsome Kolobok, should have been classic. How was flour measured?
What flour did you use? We are fellow countrywomen I invite you to our page
Krasnodar

lana7386
I took S. Pudov flour for baking. And measured with a glass from the kit. Here in the pen it seemed to work out very well. And when I replaced half of the water with milk - in general, when kneading the bun, it did not work out, the dough was all somehow liquid, although I measured the flour in the same amount as for the first bread. I had to add 1 more measuring glass of flour by trial and error, now the dough is standing, although the bun still turned out to be a little loose (to the touch)
Thanks for the invitation, I'll go now

lana7386
I had to add 1 more measuring glass of flour by trial and error, now the dough is standing, although the bun still turned out to be a little loose (to the touch)

Pudov flour is excellent! It is difficult to measure with a glass When you buy a scale, put the experiments on the amount of flour in a measured glass and be surprised at how different the amount of flour is in it
Gingerbread man and should not be tight 🔗
The comparison was carried out with the earlobe, etc., etc.? Experience will come, but the joy of your bread will remain! Good luck!

lana7386, about the lobe, ass, and so on, I remember. Was even looser, just maybe not flowing.
I liked the process so much that now I will supply all my relatives with bread. And I will also go on a visit with my own bread - I must also teach my friends to good bread. but not that. what they sell in our stores.

[Beska]

I liked the process so much that now I will supply all my relatives with bread. And I will also go on a visit with my own bread - I must also teach my friends to good bread. but not that. what they sell in our stores.

Beska 🔗
And after your enthusiastic stories about process baking, they will even run to buy bread makers for themselves