Bread Maker Panasonic SD-254

[Panasonic SD-254 Documentation]

Panasonic SD-254 Documentation

Description of mini bakery SD-254


If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD, paying particular attention To the kolobok rule

If you have any questions or problems, welcome to this thread !!!

Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines. There is a section for beginners "The simplest white bread"

Today I decided to bake bread with added ingredients. At a given time, when the stove squeaked, I put a bow in her. Next, what should I do? I probably waited 2-3 minutes, the display blinks nothing happens. on the button start / start pressed - nefig. pressed it again and squeezed it - the device was cut out. Should the oven continue to work by itself (after how long?) Or what and how to press? The instruction on this matter is silent ...

Are you sure that the bread program was included, not the dough. It looks like, only the cursor could not be there, And she squeaked in this case already at the end of the dough preparation.

Absolutely sure! burned "bake" and "raisin"! Moreover, I will say that it showed the time until the end of the cycle 4 hours. In a simple batch, the cycle is less. And yet - by the timer knock it showed the time until the end of the cycle before the injection of the ingredients - something about 30 minutes. So the question remains open - how to keep the stove on in this mode?

If the HP time showed 4 hours, maybe you forgot that the temperature in the stove is equalized for 25-60 minutes and only after that the kneading begins. Xn does nothing during temperature equalization

After adding ingredients, you don't need to press anything. You just have to wait. The stove will continue mixing itself.

[Lenusya]

Lenusya I didn’t pretend anything :-) The stove stood at first, then kneaded. Everything was according to the program

Aglo How long will it take?

I have a panasonic 207 - it has a minute to add ingredients. I asked my daughter (she has just 254), - she said she did not pay attention. I think after 2-3 minutes maximum, the batch should continue.
Try turning on an empty oven in the raisin baking mode, wait for the beep to add ingredients, and time the pause by the clock. Sometimes time seems to drag on for a very long time or vice versa flies unnoticed. In short, wait until the agitator starts rotating.

Thanks, I'll try! And all the same, I baked the bread ... I kneaded the machine 2 times ...)

I have 255, but I think it's not important. After casting, it begins to knead in 2-3 minutes. You probably just did not wait for this moment. Good luck to you

Hello. I apologize if you have already answered such a question ... it is very annoying that if, after baking, for example, Easter cake, and re-placing the products in the bread maker, the baking is not as airy as the first ... I have repeatedly noticed that if the oven rested for a day then the time until the raisins are laid is about 47 minutes, with repeated baking (30 minutes after the ready-made cake has been pulled out), the time before the raisins are laid increases to 1 hour and 5-15 minutes ... accordingly, the stove evens out the temperature longer ... and from for this, there is less time left to rise the dough ... as I understand this is due to the fact that the stove is still warm (when re-laying the food) is it really necessary to wait for a complete cooling? * if you honestly always thought that the warmer in the kitchen, the better the rise, in the end, the opposite is true ... after the first cake, the second comes out 5 cm lower ...

If possible:
1) restore the temperature in the kitchen to what it was BEFORE baking 1 cake;
2) after unloading the cake from the HP (and turning it off), blow the insides with a hairdryer in COLD AIR mode for 5-10 minutes and let the bucket cool well naturally.

and if a minute before the oven starts baking, reset the program, let the dough stand for 15 minutes, and then put on the baking mode for 50 minutes ... the baking process will be the same or the cake may burn more.?

figured it out myself ... it will not work) because the choice of the color of the crust will not be available ... a minute before the start of baking I pulled the cord out of the socket)) I will let it stand for 9 minutes ...

Hello dear bakers!

I have a Panasonic SD-254 bread maker. She's two weeks now. I baked bread in it 4 times according to different programs, everything was fine.

Today I wanted to bake French bread. I fell asleep and loaded the bucket. And already when I pressed "Start", I saw that the wrong mode was selected. She stopped, reset the program, turned it on again.

Three hours passed, and there - no gugu. Nothing mixes up. I opened the lid to see - everything is in its original form. At the same time, the timer counts down the time, everything is in order outside.

According to this program, I already baked bread and after three hours there was definitely dough there, and not just the ingredients that were poured in.

I dropped the program again, even waited 10 minutes. Turned it on again - nothing happens.

I read the instructions regarding the problems. Everything is in order - the mixer is in place, the water is according to the recipe, the shaft is spinning, the electricity is running smoothly.

Yes, I also tried to turn on the main program and just kneading the dough - it doesn't knead and that's it. All day around her and everything is useless. The screen is counting time ago, but nothing else happens.

Tell me, please, what can it be? did I break it? This is my birthday present ...

[Lyu_Ru]

Lyu_Ru 1) Without panic, read the instructions on page 5 alignment in French mode 40 min – 2 hours 5 min
2) We turn on the dough for dumplings in the mode, if it turns, see p1)

Cheers cheers! Spins for dumplings! Thank you very much!
But the first time I looked in three hours! How so?
I just turned on the main mode, but now it probably won't work, right? for half a day there it all just stood there.

It will work out. I set a timer for 13 hours with baking.

Happened
I was afraid because I was pulling out the bucket, turning the mixer, everything was mixed up there at random ... well, and in general, because the alarmist

[Wheat flour - 450 gramsWater - 270 mlSunflower oil - 2 tbsp. l.Salt - 8 gramsSugar - 27-30 gramsActive dry yeast - 4-5 grams]

Hello guys and girls
Today (well, already yesterday, it turns out. After lunch) the ordered Panasonic SD-254 stove arrived. I bought it as a gift to my mother, received it and immediately brought it in, good, we live nearby.
He showed and told. where are the buttons. We tried the recipe from the FAQ with her:
Wheat flour - 450 grams
Water - 270 ml
Sunflower oil - 2 tbsp. l.
Salt - 8 grams
Sugar - 27-30 grams
Active dry yeast - 4-5 grams
(the ingredients were weighed out with an electronic scale, after reading here about the "crooked" Panasonic measuring cups)
Half of the water was replaced with the same amount of milk. And so everything - as in the recipe.

The bread exceeded all expectations. Fragrant, well-baked, crispy. Until the last moment, my mother doubted whether it would work out, and when I cut the cooled loaf, her eyes sparkled. He asked: "Well, are we great?" She came up, hugged her, very happy that everything worked out.

So, take the addition to your ranks and thank you all for the mountain of useful advice and the authors of the resource for the fact that it is

Since I'm writing, let's ask a few questions right away:
- In the same FAQ description of the process: initial kneading, pause, kneading again, and then raising the "kolobok", crushing and baking. In Panasonic, the standard program lasts 4 hours, and for the first hour it just stands, not including the heating element, and only then it starts mixing without pauses. In general, can you skip this first hour somehow?
- Did anyone achieve a glossy dark crust? If so, what did you lubricate with?

In general, can you skip this first hour somehow?
- Did anyone achieve a glossy dark crust? If so, what did you lubricate with?

We greet you!!! The stove is clever !!! And she's not just idle! It evens out the temperature of the ingredients to optimize the yeast working conditions. This allows you to put in it the original directly from the refrigerator !!! And the color of the crust depends, among other things, on the ingredients of the recipe. The crust is paler on water than on milk or whey. Increasing the amount of sugar also leads to a darker crust color. You can grease the top with sweet water, sweet tea, milk, milk with an egg just before starting baking - there are many options !! if mom baked pies in the oven, then she will quickly navigate about the color of the crust

All the ingredients were at room temperature, so the internal temperature did not change, the heating element also did not turn on for this entire hour. That is, it could be safely skipped. But there is no program where you can skip the sediment and go straight to kneading there: Only an express program, where less time is allocated for both raising the dough and baking, which negatively affects the quality.
That is why manufacturers would not make it possible, in addition to preinstalled programs, to make custom ones, where you can set the time for each step.

[itdes]

itdes the questions you ask have been discussed many times. I understand that at first it is difficult to navigate the forum and find the right topics. To get started, read here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=64.0... Maybe you can find the answers.
Temperature equalization is available only in Panasonic. The time for switching on the batch in a cold room is shorter. It depends on the room temperature. Now it is hot almost everywhere and the stove can withstand an hour, and when it is cold, then 25 minutes.
There are also programmable HPs, but ours does not apply to them.

[itdes]

But there is no program where you can skip the sediment and go straight to kneading there: Only an express program, where less time is allocated for both raising the dough and baking, which negatively affects the quality.
That is why manufacturers would not make it possible, in addition to preinstalled programs, to make custom ones, where you can set the time for each step.

Greetings, itdes, on our forum! Successful breads to you!
I also do not like the alignment of the t-ry in x / p, and recently I began to do this: knead the dough on the pizza program. To begin with, I let the dough stir the oven without salt and oil, then turn it off for 15 minutes. After 15 minutes I turn it on again, the program does not go astray, it continues to knead the dough, then I add salt and oil. I follow the bun, after 7-10 minutes I turn it off again. I don't go far from the stove, as soon as the dough rises to almost half of the bucket, I turn on the pizza program again, the program has already turned off, so the stove starts all over again - it barely interferes, which is now required for the dough. The mixer will lightly rub the dough, release the carbon dioxide accumulated in the dough, and you will get an even more beautiful bun. Now I turn it off and just wait for the proofing. I turn on the baking program only when the dough rises almost to the top of the bucket.

Greetings to all bakers, I bought it, baked, here is my first loaf, a little unsuccessful, I poured milk instead of water, 1 egg, a couple of tablespoons of butter, well, in general, according to the recipe in the book, the loaf is beautiful, but dense and heavy.

[Igor-]

Igor- , for a singing loaf is very good! Trust me! It turned out worse at first! And now we bake in the oven! You are a fine fellow! Read the recipes, ask! And you will see how your bread will improve!
Welcome to the forum !!!!

[Igor-]

Igor- Try to bake bread from the recipes on the forum, and you will succeed!
For starters, here are at least these https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3328.0

Well, it seems like the recipe is the same, maybe the yeast is to blame, I tried the bakery "7 Dishes", I sin on them, the dough does not rise properly.
Another question, I sprinkle the yeast first, then flour, etc., gently water on top, is it necessary or should the yeast be dissolved in warm water?

[Igor]

Igor, read what is written on the package. It usually tells you how to use them. Maybe they are not fast-acting, but dry active.

And about bread - I would add a little liquid: your bun was probably very dense

you can see what the bun should be here:The work of the baker in photographs and here UNDERSTANDING BREAD IN HOMEMADE BREAD

In general, recipes from the instructions are a win-win option. Especially "Plain White Bread"

[Igor]

Igor, read what is written on the package. It usually tells you how to use them. Maybe they are not fast-acting, but dry active.

Precisely dry, active, ... for 15-20 minutes in water at 38 ° C.
Thank you, research continues.

Today I saw this yeast and bought it.

The recipe for the usual white 4 hours, added a little more water for 20 ml.

This is a kolobok 2 hours before the end.


Kolobok 1 hour before the end.


Start of baking (50 min to finish).


And here is the result.

Congratulations! Wonderful bread, this yeast would not have worked any other way!

Hello everyone. So I became the owner of Panasonic, I used to bake in the oven or HP-unold.
Unfortunately, while I am suffering Bread does not work
Baking on sourdough - or oxydated or the roof fell Baking on wet yeast - uneven roof, wet bread, and stuck to the mold
I'm upset, because I'm baking the same dough in the oven, everything is OK ... I don't understand anything.
But I can't use Sukhin - allergy
Help please, who is baked on wet yeast, can somehow the recipe for flour-water be recounted or there are secrets ...
There were no such problems with the previous stove, but there the programs are different in time ...

[dan_Ira]

dan_Ira... Welcome to our wonderful forum.
It is not at all difficult to bake on wet yeast, you can bake with dough, you can simply crumble the yeast to the bottom of the bucket. I use 6-12 grams of fresh yeast per loaf, depending on the size and freshness of the yeast. Be sure to purchase an electronic scale, at first, until you get used to your oven and the ingredients, watch the bun and all problems will disappear by themselves.

Yes, more. Here is a link to proven recipes for Panasonic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

I'm upset, because I'm baking the same dough in the oven, everything is OK ... I don't understand anything.

You must understand that baking in cold storage and in the oven - different bread is obtained, and different kneading is needed, and proofing. The oven is a free flight of dough - x \ n programmed flight.

Wet crumb - too much liquid is poured into the dough. Watch the bun

[dan Ira]

dan Ira
I bake bread in Panasonic 255 on live yeast. Everything works out. I crush the yeast to the bottom of the HP, then put all the products as required according to the instructions. There were no problems. Yana's favorite mustard-milk bread, you can safely put it on the timer. It works well in the French program .... There are also other recipes.
Take a look: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

I have SD-254. There is no Rye Bread function. How to bake?
tell me, who knows, step by step .. what to do and how to get around it?

Thank you

[Topic: Rye in a bread maker, if there is no such function]

Topic: Rye in a bread maker, if there is no such function

[Jerry2016]

Jerry2016 So there is a recipe, and the technology can be selected
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Good afternoon, dear bakers)
Help solve the problem: the bread began to rise very badly. That is, almost nothing at all.
(The stove is really not 257, but 254, but I didn't want to do a separate topic)
Warning of possible questions: Baking in it since March, before there were no problems, the recipe has not changed, everything is done as usual. Yeast (dry) was changed, flour was changed, water is always used the same, room temperature - from a decanter) In theory, there should be no complaints about the stove either, since bread is baked normally. But for some reason, instead of a lush roll, a brick began to turn out ((
I've already broken my whole head - what's wrong ???

[Bona]

Bona I noticed that the quality of flour has dropped dramatically in almost all producers lately.
Did you replace it with a different name or just bought a fresh one?
Try to measure the voltage in the network, very often this happens due to a decrease in the power supply, especially now when the central heating has not yet been turned on, many use electric heaters

sazalexter, just bought a fresh one (Nastya / others. Otker)
Due to the decrease in voltage, the bread would not be baked, right? and he bakes normally.

[Bona]

Bona Change your flour maker first.
Undervoltage can cause unstable heating, which will not be noticeable during baking.

Don't expect good bread this year. Grain of very poor quality, change flour producers.

I have the same story lately. The program that was used most often, this is the main one for me, got lost and does not work.
And the yeast is excellent (Fermipan) and the flour is excellent (Uvelka), and over and over again brick was baked. During the execution of this program, I decided to follow the clock by the clock, what was the matter here, it turned out that my stove decided to perform the last warm-up when the time left was only 1 hour (!). The rest of the programs run smoothly. I know approximately why this happened, several times after baking on this program I forgot to unplug the cord. Apparently, the oven is very sensitive to voltage drops in the network, and at some point the program that performed the last baking operation failed.

[Margit]

Margit Panasonic is not afraid of drops, only a strong decrease in voltage.
All problems from FLOUR
I have the same story, as long as there were old stocks, it was fine, but now
only the addition of gluten helps out (Panifarin)

Margit, just in case, I'll try to follow the program tomorrow. You never know)

sazalexter, and then which one would you advise, since Nastya is bad?

[Margit]

Margit Panasonic is not afraid of drops, only a strong decrease in voltage.
All problems from FLOUR
I have the same story, as long as there were old stocks, it was fine, but now
only the addition of gluten helps out (Panifarin)

The fact of the matter is that I have old stocks of flour, French is perfectly baked on the same flour. Why did I come to the conclusion that I was to blame for not pulling the cord out of the oven, because I read in the instructions for the Panasonic multicooker that after the end of the program the cord must be unplugged from the outlet, it seems this is not in the bread maker, but still ...

Don't expect good bread this year. Grain of very poor quality, change flour producers.

Which manufacturer do you recommend?

Only experimentally and the party will not get to the party.

[Bona]

Bona In Moscow it is difficult to advise something, there is a MILL-COMBINE number 3 and a bunch of
🔗
I like the flour of the Tverskoy flour grinding "Extra" well, also "Makfa"

Bona, we are waiting for the result on a different flour.