Baking in Panasonic SD-257

[bounce]

A bounce it starts at 8 minutes after adding flour.

What a funny verb, however
button! Thanks for the advice.

If you don't like the crispness, keep the bread in a bag, it will damp it cheerfully, and if it damp well, the crust will stop crunching forever. By opening the bag slightly, you can adjust the remaining degree of wetness of the "crust". The result may not please.

well said! the best option for getting rid of the crispy crust

Sorry to be late. I fall asleep strictly according to the recipe. I put the apple directly into the bucket, and the nuts and raisins into the dispenser. The dough in the bucket is watery, even very. (I know the tale of Kolobok, but in this case it is not appropriate). The cake turns out to be very tanned (there are eggs and a lot of sugar), fluffy and tasty. It cools down on my grill on a barrel (then it does not sag from its airiness). Try to change the flour, maybe it prevents this miracle from growing. Elena Bo, my bow for a cool recipe. And the most important thing is the mood for success. GOOD LUCK

Thanks for the answer and advice, maybe the trouble was really in torment ... at the weekend you will have to work on mistakes

People urgently! advice is required .. I am sitting with a small patient at home .. my husband will not come soon .. I poked my head and there was no bread ..
and only 80 grams of wheat flour remained (though there are plenty of other flours) ..
the question is, is it possible to convert anything from this quantity with additives into bread that can be baked for an hour for 2a ???

People urgently! advice is required .. I am sitting with a small patient at home .. my husband will not come soon .. I poked my head and there was no bread ..
and only 80 grams of wheat flour remained (though there are plenty of other flours) ..
the question is, is it possible to convert anything from this quantity with additives into bread that can be baked for an hour for 2a ???

And which other is complete?

rice 1kg, corn 0.5kg, oat 1kg, rye 0.4kg .. and somewhere else there were oat and corn flakes ...
(I don’t use additives in the dough, I have them (except for kvass concentrate)

Is there semolina at home?

In such a short time, it is unlikely that something real bread will turn out, especially with such a quantity of wheat flour. But there are options - gluten-free baked goods and yeast-free.

For example:Corn Yeast Bread

semolina is 0.6 kg, I also found buckwheat flakes ...

[lega]

if there was time for the main program, I would try to replace, say, 320 g flour for semolina in the recipe (I had to replace half of it, the bread turned out to be very good).
But this is given the time.
If the sick child's hands were not tied, one could try to bake something like flat cakes (I found a recipe for Arabic bread made from semolina in a book, but these are flat cakes).

So, I think the best advice is from lega.

thanks for the advice .. launched a corn ... (though I didn’t have enough flour up to half a glass, I had to add semolina ..) and a little less butter .. well, and more .. in general, then I will report .. it is already worth baking

thanks for the advice .. launched a corn ... (though I didn’t have enough flour up to half a glass, I had to add semolina ..) and a little less butter .. well, and more .. in general, then I will report .. it is already worth baking

we wait with bated breath ...

I baked Zavarnaya from the instructions. Out of the gut: 1.5 hours. l. panifarina, 1h. l. agram, instead of water, a mixture of whey, water and 2h. l. expired bioyogurt.
The gingerbread man bounced extremely hard and turned out to be very, very dense. I had to add a little water when mixing. After kneading, I removed the spatula and gave a little shape to the roof. 5 minutes before baking, greased the roof with milk and sprinkled with coriander.When baking, there was a very aromatic smell of honey.
As a result, we got a loaf of bread weighing 1,050g. Outwardly crooked and skewed. There are few spices for our family taste. Next time I want to change a little the proportion of flour: subtract rye and add wheat.
For the first time, it will even work. For the first time baked on the "Rye" mode

Greetings, bakers! Please help me with a choice between 256 and 257!
As I understand it, the cardinal difference between them is the presence of a dispenser in the 257th. But the difference in price is 1500r. From here I have a few questions:

1. How important is a dispenser? Is it possible to just add fillings (raisins, nuts, etc.) at the very beginning along with all the ingredients and go to bed in peace?

2. When does the dispenser throw away the ingredients (or is it different for each program?)?

3. How is the top baked with the dispenser? All the same, the 256 has a more sealed lid due to the lack of a dispenser.

4. Is the “rye bread” regime essential for 257? Or is it better to do without it at all when baking rye bread?

Thanks to everyone who will not pass by;)

The difference is in the absence of a dispenser and a rye program (they are not available in 254/256 models).

For questions:
1. Do not fall asleep with all other ingredients. For the simple reason. that all this is likely to be ground up.
2. The dispenser works only if the mode is "with raisins" (in the "basic" and "diet" programs).
3. Normally baked with the dispenser.
4. In the 257th model there is a "rye" program. In 256th it is not present. Rye bread can be baked without this program by combining other programs.

[1Kolobok1]

1Kolobok1 I already answered this question in one topic, so now I will just repeat
From my (two months) experience, I can say that the dispenser is not a fundamentally necessary bloat. Since I try to control the bread at the kneading stage (and I have never set it on the timer yet), it turns out that at the time when it works, I am nearby.Therefore, I could do without it for now ... maybe in the future I will use the timer -then I will appreciate all the charm of his presence)) But adding all the fillings at the beginning of the kneading will not work, otherwise they will be crushed beyond recognition)) The top of the bread is ALWAYS baked, and the color depends on which crust you choose: light, medium or dark. The rye bread program: it’s not bad that it exists, but it’s necessary “bleeding from the nose, but it’s necessary!” it is not. Rye bread can be baked without it. If you need a spatula for kneading rye bread, you can buy it separately (it is suitable for Panasonic-256, 255, and 254).

[Rina]

While writing, Rina already answered

Yeah, thanks a lot for your help! Tomorrow I'll go for 257;))

Good evening to all lovers of bread snacks! recently we also bought this bread maker, we are not overjoyed, though one moment worries a little:

My Mom baked rye Bread with bran several times, and there is always flour on one side of the loaf, the other 3 sides without flour.
The top of the bread for some reason bends inward all the time, although it puts everything down to the gram!

And wheat turns out wonderful, 5 points !!!

Who faced this when working on a Panasonic sd-257 bread maker, please tell me what can be done?

Thanks in advance!

[Yummy]

My Mom baked rye Bread with bran several times, and there is always flour on one side of the loaf, the other 3 sides without flour.
The top of the bread for some reason bends inward all the time, although it puts everything down to the gram!

Yummy, on the issue of the roof - it is liquid, a lot or a little Flour can be wet or very dry. Accordingly, the fluid must be regulated. The principle of "kolobok" helps. In rye I always look after him and adjust the amount of water.
But about the flour on the sides - I couldn't do that. Maybe let him also try to remove from the walls with a spatula in the process of kneading .... There is another option - flour into water. Let's try loading the other way around. In some stoves, this technology is generally prescribed. Good luck

[the principle of "flour in water" does not refer to the order of laying products, but to the procedure for adjusting the bun]

the principle of "flour in water" does not refer to the order of laying products, but to the procedure for adjusting the bun (it is easier to mix flour into a thin dough than to try to knead a semi-dry bun for an unfortunate oven).

Yummy51, take a look at the first page of this topic, there are links to the necessary topics.

Hello everyone. So they bought 257 and decided to make the first bread, they did everything according to the instructions, pressed the start and it turned out that instead of the main one they chose a dietary one, I wanted to choose everything in a new way, but it doesn’t work, by inst. to cancel the program, press and hold for 1 s., but after turning on the default program is the main one, please help with this problem ...

they did everything according to the instructions, pressed the start and it turned out that instead of the main one they chose a dietary one, I wanted to choose everything in a new way, but it doesn’t work, by inst. to cancel the program, press and hold for 1 s., but after turning on the default program is the main one, please help with this problem ...

What exactly doesn't work? Cancel the program? What button are you pressing?

[bzabello,]

bzabello, read Features of work of Panasonic bread makers...

Thank you very much, we figured it out, baked the first bread (milk), everything is ok !!!!

we wait with bated breath ...

sorry that it took so long .. then there was no time at all .. that's what happened ..
To be honest, I'm not very good, but the child cracked with pleasure, for this, in principle, bread was started .. so I consider the task completed ..


I really am a photographer.

Did you get it so low? or is it something that you managed to photograph?

low .. probably a quarter of the height of the saucepan .. in the dent in the middle, even the tip of the "stirrer" was visible

Easter is approaching. interesting is this recipe from the book Panasonic 257


however, there are doubts. because there are almost no liquids in the recipe
50 ml of orange juice and that's it.
who tried to bake such cake?

I will be glad to receive information

Thank you

I recently made this recipe and also had doubts, so I added ~ 120ml of serum. The result is a failed top. For paska, this recipe is low in sugar. It turned out delicious, but you need to experiment, compare with similar recipes.

I didn't bake it according to this recipe, but I can assume that the liquid is actually not so little: juice of 50 ml + 4 eggs (depending on the size, of course, but approximately, it is about 200 ml), well, and butter in melted form is also liquid)))) However, as an Easter cake, I would not bake it ... It seems to me that it will be just sweet bread. On the forum I looked for two recipes for myself: Paraskina Paska and Kulich according to Pokhlebkin.

I recently made this recipe and also had doubts, so I added ~ 120ml of serum. The result is a failed top. For paska, this recipe is low in sugar. It turned out delicious, but you need to experiment, compare with similar recipes.

The top fell through from an excess of liquid for sure.
thanks for the info, I'll try one of these days and add sugar!

Thank you!

I didn't bake it according to this recipe, but I can assume that the liquid is actually not so little: juice of 50 ml + 4 eggs (depending on the size, of course, but approximately, it is about 200 ml), well, and butter in melted form is also liquid)))) However, as an Easter cake, I would not bake it ... It seems to me that it will be just sweet bread. On the forum I looked for two recipes for myself: Paraskina Paska and Kulich according to Pokhlebkin.

and what kind of wonderful recipes?))) can I have a reference or a quote?

Thank you!

[Paraskina pasca]

Here: Paraskina pasca and Easter cake according to Pokhlebkin

[Cook]

Cook, thanks for answering. And then I printed out the recipes, but did not save them in the bookmarks And now iskaaala-iskaaala))))

[Cook]

Cook thanks for answering. And then I printed out the recipes, but did not save them in the bookmarks And now iskaaala-iskaaala))))

Always glad.

HURRAH! thank you very much!!!

Hello guys! This year I want to bake Easter cakes myself for the first time in my life, but I want HP to knead the dough, and I have already finished the process and put the oven in the oven in paper tins. Tell me how to properly knead the raisin dough in Panasonic 257, otherwise I'll spoil everything ... I would be grateful for your help.

Hello everyone! I'm here too. I like the forum very much. I learned a lot of useful things for myself. I also have a Panasonic 257.

I registered my wife here, but I am writing myself, since I personally master all the new equipment in the house. So he mastered Panas 257.

This is the first, the main mode.


This is a recipe cake that walks here and is often mentioned. Just sweetish bread. Don't bother.


French, but instead of milk powder and water - milk from a pack.


Rye. We have baked it twice already.


Wholegrain. It tastes good and is baked, but the roof has collapsed ...


Everything, except for Easter cake, according to recipes from the Instruction Manual. No interference, no control of the kolobok, no amateur performance. Only more water was added to the rye and wheat flour - the first grade.

[Ira61]

Ira61 Congratulations on your successful development! Kulich, dare I suggest, from Elena Bo? There was a business - I baked it .... As for the whole grain, my roof bent too, though not so much (but I participated in the kneading process and added flour. He rose high during the proving - I expected that there would be a handsome giant But I pulled it out with a concave roof. I think I overdid it with yeast, I bought pressed ones and, apparently, incorrectly calculated "how much to hang in grams") I like French more according to this recipe- https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1755.0, though I add another 2st. l of powdered milk, but I think that this is not at all necessary.
Further successes!

Please tell me how to insert a photo. Thanks in advance.

[Hostess]

Hostesshow to insert a photo - read here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

[GOST 26574-85. Wheat baking flour. Technical conditions.]

A few words about flour: "baking flour" is often mentioned here. They say, when buying, take only the one that has such an inscription. As a specialist engaged in the production and export of flour (our KHP is the largest exporter of Ukraine in 2009-2010 MY) I explain: the old Soviet standard of the year was called GOST 26574-85. Wheat baking flour. Technical conditions. Now according to the new Ukrainian standard GSTU 46.004-99 Wheat dough. Technical mind Do you feel the difference? All flour milled from wheat is bakery flour! Not bakery only special mixtures, such as pancake flour, etc. And one more thing: in Ukraine, according to the standard, the highest grade contains at least 24% gluten, in Russia - 28%. We did an analysis on "Makfa" - it is. I used our flour, there is no more than 24% in the highest and 25% in the first - no problem.
According to its nutritional properties, the content of vitamins and microelements, the best of all is wallpaper flour ground in a millstone mill. But there are very few of them. Alternatively, whole grains. When grinding the seeded flour on roller mills, it loses from 50% to 80% of all the good that is in the grain. That is, we eat a protein-starch product. The addition of bran and germ improves the situation. But keep in mind that wheat germ is well stored only when its own moisture content is not higher than 7%, and in production they have at least 14%. So, if they are not additionally dried - a week (well, two).
First grade flour always contains 1% -2% more gluten than premium flour. I recommend baking bread from it. Top grade is for buns. And in general, keep in mind: the whiter and finer the flour, the less useful it is. The darker and larger the better.

[Ira61]

Ira61 Will you explain why IDK indicators were removed from DSTU? Previously, such flour, which just goes like a bakery, would not even be taken for making gingerbread

[Ira61]

Ira61 Will you explain why IDK indicators were removed from DSTU? Previously, such flour, which just goes like a bakery, would not even be taken for making gingerbread

Well, firstly, not DSTU, but GSTU (Galuzevy and not Sovereign).And secondly, a statement like this reminds me of the shouts of the fans in front of the TV, addressed to the coach.
If you use the Internet, you may not see much. The printed official publication says: - quality Not lower than the 2nd group
And IDK is a device for Gluten Deformation Measurement.
By the way, such flour, which is just like a baker's flour, would not even be taken for making gingerbread used throughout the food industry and not only in Ukraine. You know, S. Mikhalkov has a fable about the Rat and the Mouse, about how the Rat haits everything domestic. It ends with the words "... and they eat Russian bacon." Here is your quote from this series.

I’m slowly getting used to my Panasonechka. I’ve figured out completely with white bread - everything suits me, it doesn’t tear the roof off and it comes out very tasty and lush. Liquid 10 grams more pour. Flour Predportovaya so far pleases with a stable result.
I tried to bake Borodinsky from a mixture (which experienced bakers do not like), since I do not yet have panifarin, malt and other needs except coriander. I baked in the main mode, added a little more water, looked in from time to time - once I got up with a beautiful hat, and the second time there was not enough proofing or something ... there was no beauty on top - the roof turned out to be flat and not even. put a medium crust - the barrel turned out to be very fried. Until I buy the ingredients, I want to try again this mixture on the "rye" mode. The mixer bent a little more - the extreme tooth.

I really wanted to try to make Easter cake .... I suspected that there was not enough sugar - and it turned out. Almonds, raisins, a little orange peel and again 15 grams more juice - the aroma together with vanilla was breathtaking! The shape came out beautiful, without flaws, almost under the cover of the HP (it is imperative to close the bottom of the dispenser! Otherwise it would have baked into a cake). BUT! it's burnt! not much "into the coal", but the crust on all sides has gone noticeably .... We came to the conclusion that there is not enough a couple of spoons of rum or brandy, a spoon-1.5 sugar. And you need to eat it quickly - it hardens like that rapidly.
Question: how to fight if bread burns? Unplug early?

[TAIS D]

TAIS D , yes in Panas, sweet pastries are very reddened. Did you stand for the lightest crust and the smallest loaf? If so, try other recipes - not all fried the same way.

[TAIS D]

TAIS D , yes in Panas, sweet pastries are very reddened. Did you stand for the lightest crust and the smallest loaf? If so, try other recipes - not all fried the same way.

yes no - everything is proportional to the weight, and the crust is medium, baked goods "with raisins" .... that is, if I add more sugar, it is a complete disaster ...? We must try again! With the very first simple white bread, I got an unevenly browned barrel - now everything has leveled off

for bread with raisins, if I am not mistaken, you can set only a medium or light crust. And the size for sweet bread is better to underestimate. That is, set the minimum size and light crust. If you are afraid that the bread will not be baked, just hold it at the end of baking for another half hour or an hour in a bucket without removing it from the HP.