Baking in Panasonic SD-257

Dear bakers! Can anyone come across a problem like mine. From the first loaf, everything turned out ok, the bread is even, high, in all modes, on a timer and without. And from the second time there was a loaf at the bottom of the bucket, the sides were dry, the roof cracked, as if the bread was not coming out. It took 25 minutes to equalize the temperature, that is, there should have been enough time for proofing. Yeast "Saf-moment", as usual, did not change flour - bakery of the highest grade. I place both photos, ordinary bread from the recipe book, and I always got the second photo according to the same recipe. Maybe someone had this, help please, I can not find the reason.

[zine @ ida]

zine @ ida Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=85757.0
It looks like it's about flour. I found a way out by adding gluten (panifarin)

[zine @ ida]

zine @ ida Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=85757.0
It looks like it's about flour. I found a way out by adding gluten (panifarin)

sazalexter, I did not change the flour, I baked bread from the same package, which is in the next photo.

[zine @ ida]

zine @ ida Either the yeast is dead or there is a lot of flour. Do you use a scale?

sazalexter, decided to report back. I put the oven on again according to the same recipe, checked the flour - one packet is September date, and the rest are August, that is, flour of the same brand, but different batches. The result is a tall, beautiful loaf, just like it used to be. Apparently this batch is indeed low-gluten flour.
This means that with every purchase of flour there can be such a sad result. Thanks for the tip.

I try to ensure that the bun is elastic, smooth, does not stick to the walls and does not remain "underfoot", but nevertheless it is not dry. I always add more flour (I look at the bun) than the author of bread. I use Luhansk flour, I really like it (for Ukrainians). Thank God, the breads are still great!

[zine @ ida]

Again the same problem, bread is like a brick, apparently it's not about flour. Tell me, pliz, what does the bun looks like in Panasonic 257, is it neat or smeared, according to the recipe from the book, my bun is clearly liquid, how does it look for you?

zine @ ida
I have repeatedly been convinced that cotton bakes perfectly bread and from batter, worse if there is a lot of flour - the roof turns out to be torn. If the bun is watery, the main thing is not to open the lid until the end of baking. Here, take a look at - Bread Qween from batter.

Yes, Margit, I completely agree, I was very happy with the bread that was obtained with a liquid kolobok, I baked in French for the first time on the timer and everything worked out, but now it’s a disaster. I put it back on the main one, I sit and watch the modes for minutes. I called the service, they said bring it, I'll see what happens this time, unsubscribe after the end.

[zine @ ida]

zine @ ida Believe it or not, I watched the kolobok in the entire history of the HP operation no more than 2 times. I just don't have time to bake every day, or even 2 times a day.
To be sure, I use proven recipes for Panasonic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0
Maybe you have a problem with yeast, SAF can get into fake yeast

[zine @ ida]

Tell me, pliz, what a bun looks like in Panasonic 257, it is akuratny or smeared, according to the recipe from the book, ordinary bread I have a bun is clearly liquid

zine @ ida, I bake on a timer in Panas. And it is not in my plans to look under his lid in search of "koloboks" - I think this is nonsense. Once upon a time I read a lot of fears that without a "kolobok" bread would not work properly. And my conscience got worn out that I was baking the wrong bread. Well, come on, I don't leave my Kenwood, push him with torment. Bread, of course, also turned out, but absolutely not the same as from a wetter dough.

And the second point: Panasonic really doesn't care that the dough is liquid. He perfectly bakes bread out of it. In Kenwood, I didn’t allow myself to put so much water into a dough.

I baked bread with an apple (I gave the recipe at the beginning of the topic), and for 400 grams of flour I poured 40 grams more water than usual, and 20-30 grams more grated apple.So the bread turned out so that my husband, when he took a bite, asked what kind of awesome bread it was. Although this is his favorite bread recipe, it is simply unusually tasty in Panas.

For some reason, I think that something is wrong with the yeast ... Have you tried baking on pressed yeast?

Hello!
So we became the owners of such a stove. Who can tell you a recipe for whey bread?

waterfall , good day .
If you want whey bread, simply substitute it for the water in the recipe.
Serum should be added to the dough such that it has been drained from kefir, for example, that is, it has not been heated. In general, no one wants to eat bread from whey that was heated (for example, from cottage cheese), because it is oak, and on the second day you can already start it on crackers - so stale. From heating, you see, all living bacteria in the serum die, and nothing is given to the test. IMHO

The bread is much tastier if you add kefir or sour cream to the dough, and you don't need to separate the whey from them.

Although ... the taste and color ...

Good afternoon everyone! Thanks for the answers, so my today's bread was baked, I didn't add anything, the bun was very liquid, I spent 4 hours in the kitchen, wrote down everything minute by minute and followed it. That's what I did:

4.0 -3.35 - alignment
3.35 - 3.17 - mix
3.10 -3.3.04 - batch
2.0 -1.59 boning
1.40 - 1.39 - deboning
When the scoreboard was 2.0, the dough rose almost to the top of the bucket, after deboning at 2.0 it dropped to the middle, then it rose again, in
1, 40 after deboning again to the middle, 50 minutes left before baking, everything is fine before this stage. I looked into the bucket 30 minutes before baking, the bread is still low, which means it will not have time to rise before baking, the last time I looked in 15 minutes, I got higher, and after the end of baking I get a beautiful and tall loaf, as it was before. From here I draw two conclusions - or the tension is to blame, I will try to bake on the timer, there were no punctures here or the defect is not permanent - there is no heating after the last kneading and the dough does not have time to rise again. Killed so much time, but now I know for sure that this is not flour or yeast, and there was no doubt about that, flour and yeast from one bag. I called the service, they said, come, we will make a diagnosis, it includes baked goods, so I will wait until the next baking. Sorry for the lengthy answer.

[waterfall]

waterfall , to your health!

zine @ ida, I can't comment on the work of HP in minutes, because I am not aware of the topic.

And you, by any chance, do not live in the private sector?

No, the house is 9-storey, I read it somewhere on the forum, about the voltage, and by the way about the timer, I confused it, the previous "brick" was just on the timer, on the "Basic" program it was ordinary white, and in French rye was on the timer and everything is ok. After baking, I’m afraid to open the lid, I don’t know what awaits me there. So trying some recipes is useless, you won't know what is the reason for the failure. I am already beginning to regret that I changed my old Moulinex bread machine, but it all started so well, so many advantages from Panasonic, but not a stable result makes me mad. The husband is already looking askance at me and at the new bread maker, but the birds and dogs are happy.

[MOM SONY]

MOM SONY, hello.

We have such a variety of recipes and suggestions on the forum that there is enough for every taste. If it comes out better for you, according to the option according to which you have baked repeatedly, then great!

There is no dogma in baking bread, as well as in food preparation in general. Whoever likes it and how it turns out, he does so.

And experience ... You will have some more experience, don't even hesitate.

With all my heart I wish you the best results when baking bread!

Queenie, I now read your Temka from time to time, (although I have Kenwood) and I was inspired to the feat, when I bake, I don't close the stove, then I shovel with a spatula, then I add flour, and always I have some kind of bread, sometimes crooked, then low Although I prefer the oven, but now it so happened that I had to return to HP. So, yesterday, for the first time, I decided not to go into the stove, not to add anything and not to control.When I poured the flax seeds, I saw that the bun was sticky, viscous, but I forced myself to close the lid and not get into the process, otherwise I would have gone to pour flour as always. And what a handsome man I got, it's a pity that there is nothing to show, the batteries are dead and there is already a quarter of bread left.
Thank you for the inspiration.

[zine @ ida]

You did not answer what bread is made from whole grain flour and how often you bake it. I'll see how much it will cost with shipping, I ordered bread additives in an Internet store, it turned out to be expensive.

zine @ ida
I very often add whole grain flour to bread, even if it is not in the bread recipe, I put a little, starting from 50 grams, the ratio is so good that I add a little more flour, as in

I didn't change anything in the recipe, but you podizh, what happened to her, who knows! This is not the first time for me, I hoped and waited for it to work again.
The recipe for this bread: 160 gr. water + 130 grams of stale and low-fat kefir, 430 grams of flour, 1 hour. l salt, 1 tsp. sah. powder, 1 tsp. yeast,
1 table. l. olive. oils. Flour Uvelka, Fermipan yeast, everything is as usual!

Margit, congratulations, maybe your HP has changed its mind, let's hope everything will be all right. And after reading your review on the recipe for bread with bran and seeds, I immediately went to my hp, although I decided that I would not try other recipes until I figured out the failures. As a result, the bun turned out to be very cool, I added water more than once, I was afraid that there would be heavy bread, I think that the bran absorbed the liquid so much. Yes, and for some reason I also put it on the size l, but I probably should have been m, in general I'm waiting for the result.

Any working recipes are suitable: both from other manufacturers and non-manufacturers, too. The bread baking algorithm is more or less the same: kneading, proving, deboning (one or two), proofing, baking.
You just need to take into account the dimensions and do, if necessary, recalculation. With recipes with non-wheat flour, you may have to "struggle" (for example, the "rye" program may be different and not always suitable).

Recently became the owner of HP Panasonic SD-257

First Panasonic bread baked regular white (1 h 55 min)
He baked the second bread - Milk.
As I understand it, there will be no more store in the house.
True, spreading something on such bread is difficult.

And the day before yesterday and today, Panasonic baked Rye custard according to the instructions.
Fried caramel barley malt from Pilsen was obtained at the brewery.

🔗

In the first bread, I just brewed the malt and did not grind it.

🔗

And in the second, I brewed it after grinding in a coffee grinder.
The color has become more appetizing and the taste has become brighter!

🔗 🔗 🔗

In both, the roof collapsed.
What to try to reduce?
And about white - what recipe is there with a dense crumb, as they say, for sandwiches

White - on sourdough (you can ripe dough or long dough). Or you can just make the dough a little bit cooler and add acid (natural! Apple cider vinegar, up to 2 tablespoons) to the dough as an improver.

Do you accept new Panasik users? , yesterday I became the owner of such a miracle, I had already baked my first bread, happiness knew no bounds. So beautiful, smooth, crispy.

arrived in your regiment ...
bought the 257th.
while satisfied.
the first bread was soft, fluffy, snowy - this is the usual white ...
though there was a trembling smell in the baking process. or fermentation.
but the bread was ok, not perfect but good .....
2nd bread is mustard ...
liked ...
tasty, satisfying, you don't eat a lot ...

soon I will get ingredients for Ukrainian and Borodino ...

and look for recipes for buns on the forum
so far i only have 1 bread problem.
at first everything is so tasty, the crust is crispy. but as soon as you lie down for the night in a bag, there is no crust ... there is a crumb ...

but this is not for a bread maker

although there are questions. did not come across just this .....
rye flour and coarse rye flour need to be sieved? Or can they be put into a mold like that?
if the recipe contains powdered milk, but you don't want to use it - dry is chemistry .... what is its ratio to ordinary milk? or do you need to dilute milk with water? (this is for example egg bread)

[irbis13]

arrived in your regiment ...
bought the 257th.
while satisfied.

so far i only have 1 bread problem.
at first everything is so tasty, the crust is crispy. but it is worth lying in a bag for the night - there is no crust ... there is a crumb ...

but this is not for a bread maker

rye flour and coarse rye flour need to be sieved? Or can they be put into a mold like that?
if the recipe contains powdered milk, but you don't want to use it - dry is chemistry .... what is its ratio to ordinary milk? or do you need to dilute milk with water? (this is for example egg bread)

irbis13
Congratulations on your purchase I think your mutual love will be long These are the words of the owner Panasik for 20 months
The crust on the bread will be different, depending on the recipe, but it will not be the same as in the store, because special additives are used there.
Rye flour is also sieved for oxygenation. There are very few particles in the sieve ... but it is more difficult to sow, so pour in parts (I'm talking about the Kruzhku-sieve)
Powdered milk has never been chemistry, it is a natural product
Substitute whole milk powder if desired. Take into account the amount of liquid in the recipe, if liquid, for example, 280ml, then take 280ml of milk.
Bread, in my opinion, turns out better if the milk is diluted with water. Here the recipe and your preferences and tastes play a role, irbis13
I answered you, based on my own experience. I wish you good luck and great bread!

[irbis13]

irbis13 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

It looks like the rest of the forum participants have stabilized, because they have no feedback, it's a pity, I would like to know what their reason was. I was less fortunate, exactly two weeks passed after the purchase, everything was fine both on the timer and without, but early I was delighted, now every other time the same problem - not bread, but a brick. Before taking it to the service, I decided to observe, all the processes in minutes, how the dough looks at different stages. As soon as I see that the bread has failed again, I'll take it. The last time my scapula flew off the shaft, I hear that it hums, but does not interfere, I inserted it as usual. I think that at some stage the dough is not heated up, and does not have time to come out, now I would catch when this happens in the service. It is a pity, of course, that it did not work out, for many years it has been working and everything is ok.
Lenchik, did you contact the service?

Good day !

Can I join you as well? A week ago, it also became, now I get it, and not only me, but also my husband, the happy owner of Ranasonechka 257. At first the husband, the cook was brought in, giggled, and after the second bread he ordered another one - now for the parents
Baked on it the usual white, French with onions and paprika, Easter cake, mustard. Everything turned out well and eaten without a trace. We are delighted

Here is my firstborn. Don't look at the wire rack, I didn't find anything suitable, so I pulled it out of the oven and put it on two cups

Here is my firstborn.

Delightful bread! Congratulations on your initiative!
I wish you always and for a long time to receive only the joy of friendship with Panasik!

Take me to your company
Three days ago we bought a stove, immediately installed the simplest one, the main one, but since, of course, there was nothing in the house except premium flour, I had to do it on it. Did not like. Some kind of bun. Yesterday we bought 1 grade flour, it turned out a little better, but still not that, my husband and I love dense, as before, 15 kopecks. Poke your nose at this recipe, please

[olejakr]

olejakr To make it more dense, choose recipes where rye flour is more than 60% https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

lana7386, thank you very much for the hint, now I will try to insert my bread, though only a photo remains of its integrity.



Yes, I forgot to write, since I'm still a newbie in this business, while I use the recipes from the book, this is egg bread. the truth has already tried to bake something according to Yana's recipes. so far everything seems to be successful. In general, with such support, I hope everything will continue to work out.

Take me to your ranks too! Today we bought Panasonechka! I want to do a test run, like all the components are in place. BUT I bought fresh yeast, because I took quick yeast a couple of times for the usual dough, I didn't like it at all, the dough was very bad ... HELP OUT! Poke your nose how to recalculate the ratio of fresh and dry yeast. : flowers: And then the family is already impatient. Of course I am the most ...

[Ginger]

Ginger
We are glad to welcome you in our ranks! Good luck and great communication!
Everything about yeast is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

Hello everyone! Yesterday we became the happy owners of HP from Panasonic 257 ... I licked my lips for a long time and finally decided ... Yesterday I tried it, though from a ready-made mixture ... The bread turned out to be excellent ... Today I put it myself ... But I noticed the following: I put it the main program, the predicted time is displayed - 4 hours, and then nothing happens during the first hour !!! Is that how it should be?
I tried to turn on the fast baking mode - it immediately starts to interfere ...

[ta-ptashka]

ta-ptashka , Congratulations! : flowers: As far as I understood from the instructions (and here on the forum, like I read ...), during this time the temperature is equalized.

[ta-ptashka]

Hello everyone! Yesterday we became the happy owners of HP from Panasonic 257

But I noticed the following: I put on the main program, the predicted time is displayed - 4 hours, and then nothing happens during the first hour !!! Is that how it should be?
I tried to turn on the fast baking mode - it immediately starts to interfere ...

Congratulations ta-ptashka with a great purchase!
If you look at the Instructions of your HP, then on page 5, where the List of programs and modes, the Process - Temperature equalization is indicated - during this period the HP is "silent", and then there is a process - the Kneading blade starts to rotate. In Quick Baking, Kneading starts immediately. You noticed that Good luck and excellent bread!

URAAAAA !!! I did it!!! I baked my first bread in Panasonechka !!!! I'm just delighted! Super! So everything is accessible and simple! Many thanks to all the creators and participants of the forum for your advice and detailed recommendations.
Here he is, my firstborn.

I'm not overjoyed with my bread maker! So you want to try a lot of things, but not enough knowledge. For example, I cannot understand the essence of the recipe from Panasonic. I mean, in what mode to knead the dough and how much to bake. If not difficult, explain this recipe.
🔗
P.S. Probably in the wrong topic I am writing, redirect where necessary, if that.

The question arose ... Many bakers use apple cider vinegar in their recipes. I understand so for a denser crumb. Please share which manufacturer's vinegar you use. We have an apple and grape company "Baltimore" in the nearest store. Will it fit? And one more thing: do you consider vinegar as a liquid or do not think in any way ... Enlighten, please!

[Tatochka]

I'm not overjoyed with my bread maker! So you want to try a lot of things, but not enough knowledge. For example, I cannot understand the essence of the recipe from Panasonic. I mean, in what mode to knead the dough and how much to bake. If not difficult, explain this recipe.
🔗
P.S. Probably in the wrong topic I am writing, redirect where necessary, if that.

Tatochka
Moderators will redirect you to the desired topic, and I will answer the question.
Recipe quote
Select the main program. Size L, light crust.
They suggest that you Cook on the Main Program, remove the dough until baking starts, etc. Put it back in the bucket and set the size to L and the crust is light.
I would have made it easier: I prepared the dough according to the recipe, since you liked it, in the Dough Main Program. Turned off HP after the signal. Then she molded the rolls as the recipe recommends and put them in a baking bucket. I installed a bucket in HP. Then she let me go to the CP with the lid closed (you can warm the CP by turning it on for 30 seconds (!) And turning off the Baking program), when the volume in the bucket increases, I switched on the Baking program for 55 minutes. All.
We have a similar Monkey bread on the forum, look and read, maybe you will like something
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3473.0
Good luck!

[Admin]

The question arose ... Many bakers use apple cider vinegar in their recipes. I understand so for a denser crumb. Please share which manufacturer's vinegar you use. We have an apple and grape company "Baltimore" in the nearest store. Will it fit? And one more thing: do you consider vinegar as a liquid or do not think in any way ... Enlighten, please!

I do not use vinegar for the purposes you specified, but this vinegar can be used completely. There, in my opinion, you need only 1-2 tbsp. l.? Subtract this volume (15-30ml) from the amount of liquid. Or you can on the recommendation Admin , then add when kneading flour, little by little, until the correct kolobok
Your bread,Ginger , delicious! The eye pleases!

[Ginger]

Ginger, I include vinegar in the total liquid. When buying, pay attention - there must be apple cider vinegar of natural (!!!) fermentation. I don't know about you, but under the name "apple cider vinegar" we constantly come across an ordinary one with a synthetic flavor.
If, instead of part of the water, you use sufficiently acidic whey, then you do not need to add vinegar.

[lana7386, Margit, Rina72,]

lana7386, Margit, Rina72, Thank you! I understood about vinegar. I will look for natural fermentation.
The bread is tasty, medium size. Was eaten pretty quickly. The last bite was shared by the husband and sons for dinner. Bread with cheese and sausage cools down. The eldest son is already cutting circles around him ... I did it according to the recipe from the instructions for the HP, slightly altering it for myself.
Here, in fact, he is.

Bakery masters, I appeal to your experience

Today I baked bread for the second time on the fast setting. Both for the first time and today, the roof of the loaf was torn, and in the middle there were voids and a thin strip of unbaked dough. What would that mean and how to deal with it?

This is how they turn out.

[Viola]

Viola, "quick" bread is not bread. There, not a single process will normally have time to go through. Even standard baked goods in a bread maker are shortened compared to conventional bread baking. As far as I understand, these "quick" programs require an increased amount of yeast with the addition of enzymes.

I haven't used the fast program for a long time. And once I had to use it once, when it was necessary to bake 5 loaves in half a day. But even then I used the dough - while one bread was being baked, the dough began to ferment. She took out the bread, let the oven cool for half an hour, put the dough and the rest of the ingredients in a bucket, started the program, and immediately put the next dough.

[Viola]

Viola, in such a crisis scenario, I can advise - freeze some ready-made bread. It will be healthier. "Quick" bread can cause trouble for gastrointestinal diseases, even purchased bread will be a lesser evil.

Girls and boys hurray, baked her first sourdough bread. The sourdough was made according to the recipe from Luka "eternal leaven", in my opinion, everything turned out very well. to be honest, when I put the bread, I was afraid that it would not work with sourdough, but the result pleased me very much, both the taste and color. here he is my handsome.

Viola! Very often I bake quick bread according to Elena Bo's recipe, it turns out perfectly, only if the flour is very good (for example, Makfa), I add a little more liquid, for 15-20 ml. This bread is a win-win option for those who are always underperforming, like my son, and he forgets to say in advance. Try it, just weigh everything carefully, it will work!

We continue to master the miracle stove


The smells around the house were just magical. The sagging "roof" upset, but the inner content nullified all my sorrows


Dad and the boys if at the table ... 15 minutes passed. This is all that remains of the XL bread

[wall]

wall , I will share with pleasure.

For the test:
1.5 tsp. yeast
500 g wheat flour
2 tsp salt
2 tbsp. l sugar
2 tbsp. l olive oil
320 ml. water

For filling:
- greens (chives, dill, parsley - small bunches)
- cheese (hard creamy, 100 grams)

I want to ask Moby - do you need to fry onions in French bread, or sprinkle them raw? I have 15 minutes left to think, then the stove will start working ...