W1W
I'm sorry for the tediousness.
Do not kick the cooks hard, not of my own free will, but only by the will of the wife who "sent" me!
As I already wrote in the title, there was no concern, the woman bought a pig, that is, I bought my wife a Panasonic bread maker the other day with all the bells and whistles, I don’t remember the model, but as far as I understood from these texts it’s not important.
In short, bread does not work!
I went to the store three times for new flour and yeast. I bought from different manufacturers.
I personally (in the last takes) measured the ingredients.
I tried the oven 2 times my wife and 3 times I personally, in all cases it turns out crap!
Problems:
The dough does not mix at the bottom of the mold, a layer of flour remains along the perimeter.
The dough does not rise well.
The bread turns out to be wet, it stretches for a knife, sticks together at the cut.
Can anyone explain in a simple way where the ambush is?
Thank you in advance!
Rarerka
HERE, please read
W1W
In general, I followed 20 practical tips, I studied the programs of the device, I have the tools and devices (were in the set of the device), I also read information about the ingredients, and I chose the simplest recipe.
Confused by the phrase in the text:
"The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture is: what is its specific composition and how much flour this mixture can absorb. If you determine the amount of flour in advance, then for sure it is almost never possible to fit a liquid under it, because this value is a variable subject to fluctuations "

That is, it turns out that the device is only conditionally automatic? And in real life, his work should be controlled? Top up water, scrape the dough off the walls, etc.? And what is written there in the instructions such as put the ingredients, press the button and after a couple of hours enjoy the finished product, is this all bullshit and suckers?
Is it really possible to bake bread in this machine without dancing with tambourines or not?
Sens
can.
but the flour-liquid ratio depends on the humidity of the room, so experience is needed.

photo let us what you had in stages, without this it is difficult to say what is wrong.
Ikra
W1W , an interesting "movie" ... At last year's World Food Festival, Panasonic presented its new stoves. The bread was - a feast for the eyes! I almost got tempted. Have you visited their website?
Natalishka
Oleg, write at least which stove number, which flour, which yeast? Do you have a scale?
Sens
I did not go to the site, to the exhibition)
but my first oven was a Panasonic 254th yet))) now I just don’t use it. but she's very good! and interferes and bakes.
maybe the most super-new ovens themselves determine the moisture content of the flour and the right amount of liquid?
Ikra
Sens, I already recovered in the wrong place
W1W
Stove Panasonik SD-ZB2502
Bakery flour, top grade "Crown"
Yeast "Yiva" instant
Recipe: "Plain White Bread"
Wheat flour 500g
Salt 1.5 tsp
Sugar 1.5 tbsp. l
Vegetable oil 1.5 tbsp. l
Water 330 ml
Yeast - 1.5 hours l
Yeast -R 2.5 h. l

As far as I understand, the two versions of yeast are for the fast mode and for the slow one I tried both versions, the result is about the same.
W1W
There are no scales, but in a pack of 1 kg of flour, but 0.5 kg is necessary, I just divided the pack into 2 parts.
love-apple
Quote: W1W
Is it really possible to bake bread in this machine without dancing with tambourines or not?
I really bake, in the evening I laid the groceries and went to bed
Natalishka
The stove is good. I have one. I use flour "Makfa", Turkish yeast "Pakmaya" in 100g. packaging. Bread is ALWAYS made from this. For the first time I baked "milk bread" from the recipe book, weighed everything on a scale. When baked, cut and try no earlier than after 4-6 hours.Since the bread is still ripening this time.
W1W
/Users/w1w/Desktop/DSC_2462.jpg

bottom view

/Users/w1w/Desktop/DSC_2463.jpg

in the context
W1W
that the pictures were not inserted
vatruska
W1W, the scales for this stove are really needed ... And as for the rest, maybe the marriage really got caught?!? At the Panasonic itself - it bakes superbly without any dances, really - threw it and went for a walk. It didn't work only 3 times - once I tried to bake spelled bread according to the recipe on the pack - disgusting! The second time it didn’t work out just a simple one - what was the reason I didn’t understand - the stars probably came together so ... Well, the third time - just a stove from the new Panasonic. They gave them to friends, so they invited them to show what and how. They also did not have scales - they took their own, they also had their own yeast - tested and grabbed flour. We decided to bake a dairy oven. We weighed everything, measured it out, put it on kneading - it was kneaded normally. Then I went home, and in the morning they said that the pancake was baked ... By the way, they still have it, it is gathering dust, they say there is no time to bake ...
love-apple
I only follow the dough if I'm going to bake in the oven. And this is how good bread always turns out
Natalishka
I think it's all about yeast. At first I used different yeast from small packs. Oh, and suffered until I came across 100g. True, I always look at them with an expiration date. While the batch is in progress, you can watch and open the lid and even help collect it into a lump with a silicone spatula. This is just the beginning. And then you will, like everything, folded it = pressed = took out the finished bread. Also bake a cake
W1W
Sorry, do not understand, after kneading in a saucepan, the dough should be a lump? I get a thick liquid with bubbles, isn't that right?
LarisaS
And yet buy a scale and there will be no problems. The ratio of flour and water is always only by weight and measuring cup, or you need to keep track of the bun. I had the same oven problems only twice in a hurry in the morning I put it once without yeast, the second time I did not pour water. Bread is baked either at night or from morning to evening.
Natalishka
Yes, in a lump, like kneading on dumplings. Have you transfused fluids?
LarisaS
I use the yeast for the moment, reds, and sometimes I buy flour and the first grade.
Sens
Quote: W1W

Sorry, do not understand, after kneading in a saucepan, the dough should be a lump? I get a thick liquid with bubbles, isn't that right?
yes, wrong.
that's right
W1W
Should there be a kolobok or a thick liquid at the end of the batch?
Natalishka
Gingerbread man.
Sens
Quote: W1W

Should there be a kolobok or a thick liquid at the end of the batch?
a bun, almost not sticking to the hand
W1W
Yeah, something looms, and what needs to be done to add flour?
Sens
yes, little by little. so as not to get dry
Natalishka
Or (which is easier) reduce the liquid.
Sens
if flour add more than 50g. then you will need to add yeast
W1W
Ok, I'll go to the store for the scales before it closes, otherwise I feel I will have a Panasonic headdress if I don't get a "stone flower"
Sens
the scales should be bought such that they do not turn off immediately. ))) and the tare was zeroed)))
AnastasiaK
W1W, I see in your profile that you are from Kazakhstan. And from what city? Can we be in the same city? ... What kind of flour do you buy? We have wonderful flour, I take the Crown, and the highest and first grade - there were no punctures. And what yeast? Whichever you are using, you can first check whether they are alive and how active. Dissolve the prescribed portion of yeast in a portion of warm water (100 ml) from the full volume according to the recipe, let the yeast dissolve, it should start to play, bubble. That means they will raise the dough. I always do that. Add to the flour bucket. In Panasonic I get great bread, like for an exhibition. And delicious! You can eat instead of a cake. Just read the theory here, weigh everything, measure it and according to the simplest recipe. Good luck!
W1W
I am from Aktau.
I bought the scales with zeroing.
I measured and set everything.
Let's see what happens in 2 hours.
I did not check the yeast, because I read it after I started the pepelats.
Thanks for the advice! I'll try next time.
W1W
Bakery flour, top grade "Crown"
Yeast "Yiva" instant
Rarerka
Quote: Sens
yes, wrong.
here is the right Read more: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=381276.0forcibly
I already gave this link today, apparently, does not listen
W1W
I looked thanks!
Rarerka
but about the koloboks did not see! This is the most important thing for baking in HP
AnastasiaK
W1W, only the first time you have to look after the bun is when you check the flour-water ratio. I add a little more water for our flour (Corona) than in the recipes. Somehow she takes more liquid. You will feel this and then without supervision, you will bake on the machine, that is, you really threw it away and forgot.
W1W
Hurrah! The gingerbread man turned out!
Natalishka
Now do not open the lid completely.
W1W
Ok I will not.
W1W
Hurrah!
Everything worked out!
Unfortunately pictures are not loaded.
Thanks to all!
AnastasiaK
W1W, well, hurray! I hope the taste doesn't disappoint. And the stove too. ...
Natalishka
Oleg, let's join our friendly team
W1W
Sonadora
Quote: W1W

Ok I will not.
It is undesirable to open the bread maker only during baking, the rest of the time is quite possible.
For example, to correct the kolobok after the last workout, if it lies unevenly. Or to brush the top of the bread with water / milk and sprinkle with sesame seeds before baking.
Elena Pavlovna
Can you be more precise again?
I want bread sprinkled with sesame seeds, seeds, some other garbage, and I'm very afraid to do it - people say that the dough can settle and then nothing will work out at all.

When exactly can you do the sprinkling procedure? How exactly?
Kara
Elena Pavlovna, what is your HP? There is HP with a dispenser, there is without. In most cases, additives need to be added after the beep. And in all cases, HP can be opened during batching until proofing. But (!) Sprinkled (not mixed grains) rolls can only be achieved in the oven. Many housewives knead the dough in HP and bake it in the oven. No bread SPRINKLED with sesame seeds and other additives in HP will work
Admin
Spreads on bread for baking to form a crust https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75114.0
Preparation of seeds, grains, fruits, berries for laying in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136698.0
Admin
Quote: Kara

No bread SPRINKLED with sesame seeds and other additives in HP will work

In vain you write so - look at the recipes of our authors, very often they use such sprinkling methods, and bread is obtained with sprinkles

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