Temperature equalization before mixing

I want to bake regular wheat bread on my Panasonic 253. I fall asleep with the ingredients and set the program for 4 hours. The next is the most interesting. The stove costs a whole HOUR and does nothing! Neither stirring nor heating - nothing at all! After an hour, stirring is turned on, while there is always unmixed flour in the corners of the mold. I don't understand why the ingredients are in the oven for a whole hour before mixing, so to speak "wasted"? Does this happen to everyone? What is the secret culinary meaning in this?

a whole hour, so to speak "wasted"? Does this happen to everyone? What is the secret culinary meaning in this?

- There is nothing secret here. The fact is that, in order to obtain high-quality baked goods, all the ingredients must have the same temperature - this is achieved during this preliminary "standing", by the way, now it is winter and the ambient temperature is below the recommended (20 - 25 ° C), summer will come and the "standing" time in Panas will be reduced to 30 minutes. instead of an hour (C / n will be easier to equalize the temperatures of the ingredients).

Thank you! You explained it clearly. How to deal with the impermeability of flour in the corners of the mold? Something I don't really want to get up at 3 a.m. to help the automatic oven perform its functions, and get fresh bread in the morning ...

I don't understand why the ingredients are in the oven for a whole hour before mixing, so to speak "wasted"? Does this happen to everyone? What is the secret culinary meaning in this?

Not all bread makers have preheating. Panas just has and you can put ingredients of any temperature (even from the refrigerator), and in those where this function is not, you need to first get the food out of the cold or warm it up (but time is saved and bread is baked faster).

How to deal with the impermeability of flour in the corners of the mold? Something I don't really want to get up at 3 a.m. to help the automatic oven perform its functions, and get fresh bread in the morning ...

Try a different recipe. Your recipe probably has the wrong flour-water ratio.

[fresh bread in the morning ...]

Thank you! You explained it clearly. How to deal with the impermeability of flour in the corners of the mold? Something I don't really want to get up at 3 a.m. to help the automatic oven perform its functions, and get fresh bread in the morning ...

- You are welcome.
- You just first have to pick up the amount of water or flour (during the day), the fact is that different flours can absorb different amounts of water - add s. l. water and see how it affects the dough, if not enough - add more. With the correct ratio, after a few minutes of kneading - no flour remains in the corners - everything is in a kolobok. After the recipe has been worked out and the optimal ratio of ingredients has been found, you can put cotton on overnight. And yet, do not rely on the eye (especially with overnight recipes) if you want to always get the same product - use an electronic scale. Well, keep in mind: fresh bread in the morning ... all the same, it is still impossible to eat, it takes time for the bread to cool down, give time for the steam to completely come out of the roll - this is at least 4 hours. I also bake at night (on the timer), take it out at 6 o'clock in the morning - and on the wire rack - myself to work - at 7 pm I came home from work and the bread is completely ready by this time.

Yes, you are really right! Today we started experimenting by reducing the amount of water by 1.5 times. The dough is kneaded into a real bun. It has been said on the forum many times that Panasonic lists the wrong recipes in its book ... We took 200 ml. against 350 ml. recommended by Panasonic.According to their recipe, building bricks are obtained, not fluffy bread.

It has been said many times on the forum that Panasonic lists the wrong recipes in its book ... Their recipe makes building bricks, not fluffy bread.

I want to draw your attention to the fact that there are recipes for bread makers corrected by Panasonic itself. If you make bread for them, then it turns out great.
Here are the revised recipes 🔗 and they, in my opinion, are also on this forum here https://Mcooker-enn.tomathouse.com/im...ic/SD-253_recipes_add.pdf I have already written about this in other topics, so I apologize in advance for repeating.

- There is nothing secret here. The fact is that, in order to obtain high-quality baked goods, all the ingredients must have the same temperature - this is achieved during this preliminary "standing", by the way, now it is winter and the ambient temperature is below the recommended (20 - 25 degrees C), summer will come and the "standing" time in Panas will be reduced to 30 minutes. instead of an hour (C / n will be easier to equalize the temperatures of the ingredients).

And something strange is happening to me - in the spring the waiting time was 30 minutes, and now, when it sometimes reaches 40 degrees overboard, the time has increased to 1 hour, although in the "dough" mode - the waiting time is 30 minutes.
I was already going to contact the service center, but somehow there’s no time, I don’t even bake bread temporarily. And for some reason the store did not give me warranty coupons, well, I'll figure it out later, but what is the warranty 12 months or 18?

Deni, that's right. Since it is hot now, less time is needed for the dough to come before baking (it is coming faster now), accordingly, the standing time increases, as compensation. This reduces the approach time. So it is programmed.

[Elena Bo]

Elena Bo
Thank you very much for your prompt reply! and I was already going to "scandal". It means that it should be so. Why is there 30 minutes left for the dough mode?

I think that the Dough mode is simply a different program. I haven't made the dough for a long time, I don't remember how long it is. Most likely, the program there is shorter, since the last dough approach is needed in the formed product (pies, rolls, etc. baked goods), so the kneading and approach times are always the same, regardless of the ambient temperature. A 30 min. to equalize the temperatures of the ingredients being poured.

It became central, it got cold ... And the stove continues to rest 1, moreover, it became the same on the test - 1 hour of inactivity. I don't like the taste of such bread and dough. Who has the same problem?

It happens to me too. Try baking the bread a couple of times in a different program, such as French or rye, and then on the main one. It works for me. Kneading starts in 30-35 minutes.

It got lazy, cold ...

It got cold outside, but in the kitchen? The stove idle temperature does not depend on the outside temperature. If you cooked something and heated the kitchen (the oven was on, for example, or something was boiling hard) then it will be simple. You can't fool the stove.

[Elena Bo]

We do not have more than 15 during the day, and at night (oh, horror!) 7 degrees. heat.
And in the kitchen no higher than 20 degrees, loaded the bread machine and went to drive the balls on the computer.
The baking mode is always different: normal, Italian or French.
Elena Bo Do you have such overshoot at the stove, or do you live in an area with a temperate climate without sudden temperature fluctuations?

Deni, I'm in Moscow. So the temperature fluctuations are 100% guaranteed. But my observations of my stove show that when it is warm in the kitchen (regardless of the temperature outside the window), the stove starts up in an hour, if it is cool then after 30 minutes.

If you are not satisfied with the hourly downtime, just open the window for a while (then close it after starting the program). Now this trick will pass, but in the summer of course not. Personally, I never close the window, even in winter it is slightly open (it does not close for me, it has dried out).

I also have a simple 20 minutes to an hour. This is normal.The bread is always good.

The bread is always good.

Good, then good, but sometimes it happens that the bread does not rise so high if the stove was left to stand not for 30 minutes, but for an hour. In this case, I open the lid 5 minutes before the start of baking and watch the dough come up. If I see that it is not enough, then I turn off the stove and start it again and let it stand for about 20 minutes. Then I bake in bake only mode.
I also noticed that if two baked goods follow in one day, then with the second baking, it always takes an hour.

Yesterday I baked Italian bread with herbs, taking into account all the recommendations, advice and opinions. How long the stove waited - I don’t know for sure, because I opened the door to the loggia, and closed the door to the kitchen, and it was far away, away from the cold. But after 45 minutes, a beautiful round ball was already kneaded. And then I kept looking at it all the time, just don't ask - why, probably, so that it baked faster. As a result, the bread is lower than usual, but the main goal is achieved - the oven does not rest for an hour, but less.

Call me a giraffe, but only now the logic of Japanese engineers from Panasonic has reached me.
It is a compromise between the science of baking and consumer jurisprudence.
Why do 255 and 253 Panasonic (maybe other model firms) have a rest?

The firm (looking at its face) declares: bread will be baked in exactly 4 hours (for example). And he keeps his word.
Only the baking conditions are different for everyone. The temperature in the room is lower than the yeast needs - the stove heats up the bucket. But structurally HP is not a sealed thermostat. And here the Japanese came up with their own trick. Standing (raising the dough) at normal temperature after kneading takes for example (I don't remember the exact numbers) 30 minutes, and the stove "rests" 60 minutes before kneading. If the temperature in the kitchen is slightly lower, the holding time is 40 minutes, and the "rest" is 50 minutes. The bottom line is that you bake in the open air even in winter! The whole process will take 4 hours!
The time from the start of the program to the start of baking does not change. Only the ascent time changes, subtracting it from the "rest" time.

Call me a giraffe, but only now the logic of Japanese engineers from Panasonic has reached me.
It is a compromise between the science of baking and consumer jurisprudence.
Why do 255 and 253 Panasonic (maybe other model firms) have a rest?

The firm (looking at its face) declares: bread will be baked in exactly 4 hours (for example). And he keeps his word.
Only the baking conditions are different for everyone. The temperature in the room is lower than the yeast needs - the stove heats up the bucket. But structurally HP is not a sealed thermostat. And here the Japanese came up with their own trick. Standing (raising the dough) at normal temperature after kneading takes for example (I don't remember the exact numbers) 30 minutes, and the stove "rests" 60 minutes before kneading. If the temperature in the kitchen is slightly lower, the holding time is 40 minutes, and the "rest" is 50 minutes. The bottom line is that you bake in the open air even in winter! The whole process will take 4 hours!
The time from the start of the program to the start of baking does not change. Only the ascent time changes, subtracting it from the "rest" time.

For a long time I was tormented by the question of this proofing in 1 hour! I just could not understand why she stood idle for an hour while so overestimating the total time! There was also such a suspicion that somewhere they were fooling us. The way it is!
That is, the time to equalize the temperature is just a process run up to 4 hours!
Or maybe you can somehow remove the proofing. I already put everything at room temperature. But the harm of the night to get up in order to get bread for the morning does not appeal to me.
Help somewhere to put this proofer!

But the harm of the night to get up in order to get bread for the morning does not appeal to me.

Sonechka, I didn't understand, why would you get up at night to get bread for the morning? Can't you get it in the morning? Do you have a timer?

Or maybe you can somehow remove the proofing. I already put everything at room temperature. But the harm of the night to get up in order to get bread for the morning does not appeal to me.
Help somewhere to put this proofer!

Room temperature can be + 18 and +26, this is a big difference, and the result will always be excellent. The village stove is right, why jump up at night if there is a timer. Temperature equalization can be canceled using the RAPID mode, but it is not possible with all programs and you will have to add more yeast.

Room temperature can be + 18 and +26, this is a big difference, and the result will always be excellent.

+1
Our HPs are called "automatic" for a reason. Automatism means a stable result under any conditions.

Or maybe you can somehow remove the proofing. I already put everything at room temperature. But harm the night to get up in order to get bread for the morning as it does not appeal to me.
Help somewhere to put this proofer!

Use the temperature equalization time to your advantage.
Turn on the stove, start the program you need, take the bucket out of the stove and start loading the ingredients with NON-FUEL. You have a minimum of 30 minutes, a maximum of 1 hour before the batch starts.

Here's something interesting I noticed - in the summer the time before the start of the kneading (that is, the temperature equalization time) was almost always 1 hour minus plus 5 minutes. Now - 30 minutes in total, although, in theory, it should be the other way around

Here's something interesting I noticed - in the summer the time before the start of the kneading (that is, the temperature equalization time) was almost always 1 hour minus plus 5 minutes. Now - 30 minutes in total, although, in theory, it should be the other way around

So your batteries are well heated. For example, it’s hotter in my apartment now than in the summer, how they heat it!

Sonechka, I didn't understand, why would you get up at night to get bread for the morning? Can't you get it in the morning? Do you have a timer?

1) I can be afraid that my favorite milk bread will turn sour.
2) I can want to eat it in the morning (already cooled down)!

Use the temperature equalization time to your advantage.
Turn on the stove, start the program you need, take the bucket out of the stove and start loading the ingredients with NON-FUEL. You have a minimum of 30 minutes, a maximum of 1 hour before the batch starts.

so the bucket is not removed when the stove is turned on! or is it taken out?
I'll try now ...
REMOVED! And I thought that this "miracle of technology" was blocking the bucket! Naive!

1) I can be afraid that my favorite milk bread will turn sour.
2) I can want to eat it in the morning (already cooled down)!

Sonechka,
here on the forum, multicooker girls say that the porridge in the multicooker is programmed in the evening and it does not turn sour. If you have sterilized milk (from long-term storage bags), then it will not turn sour 200% overnight.

As for the cooled bread, you put the end of the program at the time of your alarm clock. As soon as you get up, take out the bread immediately, it will cool down to the temperature of use in 20-30 minutes while you are doing your morning tasks. It will not be hot, but pleasant-warm-fresh

Hello everyone.
Take the newcomer into your ranks.
Two months ago I bought myself an SD-255 bread maker, in general I am very pleased with it.
But there is one negative "gizmo" in it: after I configure the program and press the start button, the alignment mode starts
temperature, the duration of which is from 25-60 minutes. When 25 min. the bread is better. How much did I cheat the processor with the help of any
tricks not as it turns out that this mode lasts 25 minutes. no more.
Please write how you can cheat this car.
There must be some kind of regularity in the work, and she begins to interfere when she wants.

The hotter it is in the kitchen, the longer the temperature equalization of the food takes. This is due to the fact that the higher the temperature, the faster the dough fits (it takes less time to rise). The total time is always the same, the lifting time is adjusted by reducing or increasing the pre-leveling time. Whether you preheat the food or not does not matter.The manufacturer has laid down a program that assumes that you put cold food (in order to avoid your mistakes - forgot, no code, etc.). If you want to keep the standing time to a minimum, put the breadmaker in a cool place (but not in a draft - the quality of baking will improve), away from the stove, batteries (sometimes they pass through the wall - this also affects if the oven is next to it), etc. . heating devices. In any case, if you bake a second time in a day, the standing time will be maximized, as the breadmaker takes a very long time to cool. Good luck and may your bread machine please you with delicious bread ..

Thank you for your answer, but I still don't understand, I bake once a day, the temperature in the room is constant, the temperature of the ingredients is constant,
only the batch is switched on differently. I work in the field of mechanics and automation, and my conclusion is this: her roof just rides, how often
happens with such equipment. especially made in China.
This, of course, does not mean that the stove is bad, no stove is just super,
so she would have another program in which she could compose herself
mode of operation, she would not have a price.

Thank you for your answer, but I still don't understand, I bake once a day, the temperature in the room is constant, the temperature of the ingredients is constant,
only the batch is switched on in different ways.

differently on the same program? or on different programs in different ways?

[master-m]

master-m, behind my bread maker, there are heating pipes in the wall. They are not visible. but they make the back of the bread maker warm. Look, maybe you have the same. If so, move the breadmaker away from the wall before baking or remove it completely from there, ventilate the oven and then bake. Kneading starts in 30 minutes. Good luck!

Thank you for your advice and for wanting to help me in this situation.
answering your questions, I will say one thing, this stove has something with brains,
I tried to deceive them in different ways, or rather a standing temperature sensor
in the gut. As I understand it, this sensor reacts to the slightest change in temperature after I put the bucket in the stove, the temperature
at the same time it necessarily changes, and this is natural. Next begins
temperature equalization, the program has two periods clogged by the factory
alignment is 25min. and 1 hour, therefore, the greater the difference in temperature, the longer the cycle lasts. I saw a diagram of this stove and I think otherwise it does not work.

Despite these disadvantages that I wrote as a whole, I repeat, the stove is good and I think over time my Chinese colleagues will finish it.

Recently a friend came to visit, he has a Delongy stove, he was very happy with how
my Panas interferes., it is not even audible. And he has a roar for the whole apartment.

you can cheat like this - first take out the bucket and turn on the program, then put the food separately .. and after about 30 minutes insert the bucket into the oven

The less time it takes to equalize the temperature, the more time it takes to rise, the better the bread. And further. My stove is in the corner near the chilling tiled walls and size M bread (400 grams of flour), put on the night when there is nothing and no one in the kitchen, turns out to be size L. In structure, like French.

Thank you for your answer, but I still don't understand, I bake once a day, the temperature in the room is constant, the temperature of the ingredients is constant

Hot for her (the stove). How many degrees is in the room, 23-25 ​​degrees. Have you tried to put a bucket (empty) in the refrigerator before placing food? If possible, look for a cool place for her.

Hello.
I want to finish the topic I started, and write to you how I got out of this situation, you can say "winner", that is, I managed to deceive the processor.
And everything is very simple so that the stove does not equalize the temperature for a long time (this option is simply unnecessary) I put a bucket in it, close the lid, and then wait about 5 minutes, then I turn it on and everything is fine, after 25 minutes. starts to get in the way.
I think everyone understands why this is so. For some I will explain:
after I put the bucket in the stove and close the lid, within 5 minutes.
the temperature is leveled out, and when I turn on the stove, the sensor does not register any temperature change, since it has already settled down.
Maybe this will help someone who wants to bake from a more matured dough

Everything is strange with you.

it is not very clear why this is happening. why, when the bucket is already with ingredients, the temperature inside the stove does not change, because it is controlled throughout the entire process of temperature equalization. you need to check your conclusions

Hello.
I want to finish the topic I started, and write to you how I got out of this situation, you can say "winner", that is, I managed to deceive the processor.

I do not think that this is a victory)) for an accurate check - do the same, but take the water and eggs (if any) from the refrigerator. According to your description, we can assume that it is just that the oven has equalized the temperatures and the program has started. Since the alignment time is not always the same. It happens for about an hour, and sometimes it takes 30 minutes ...

And where is the victory?
5 minutes. + 25min. = 30min. Standard warm-up time.
A computer, even a micro one, cannot be fooled so easily.

So that it does not warm for 1 hour, you need to put the stove in a cool place. The secret is always in the ambient temperature. You can't think of anything else.

Korata! I have a question for you as an experienced companion. I will make the dough for the cake in a bread maker on the dough mode, then I take it out, put some in another form, special, round and put this form in the bread maker on the baking mode. Can I do this or not? I want a round cake. I'm waiting for an answer, thanks.

As I understand it, this sensor reacts to the slightest change in temperature after I put the bucket in the stove, the temperature
at the same time it necessarily changes, and this is natural. Next begins
temperature equalization, the program has two periods clogged by the factory
alignment is 25min. and 1 hour, therefore, the greater the difference in temperature, the longer the cycle lasts. I saw a diagram of this stove and I think otherwise it does not work.

Despite these disadvantages that I wrote as a whole, I repeat, the stove is good and I think over time my Chinese colleagues will finish it.

Recently a friend came to visit, he has a Delongy stove, he was very happy with how
my Panas interferes., it is not even audible. And he has a roar for the whole apartment.

According to the schematic diagram, it is impossible to see which mode the HP microcontroller selects for preheating.
Logically, this period depends on the rate of decrease or increase in temperature in the HP after you put the bucket in the oven. If the temperature decreases / increases, for example, at a rate> 1 deg / min, then the "long" mode will turn on. If less, then "short". How Panasonic actually did it and whether it corresponds to such a simple logic - I don't know.

Try to put all the food next to the HP for half a day, and then put them in the oven. If she turns on the "long" preheating mode, she has problems with the "brains".

About HP Delongy's rumble. I have not seen anything like it. About why there might be a roar - look for my post "On the noise of household appliances." Most likely, your friend's stove simply stands on an unstable base, which sways and resonates.

I will make the dough for the cake in a bread maker on the dough mode, then I take it out, put a part in another form, special, round and put this form in the bread maker on the baking mode. Can I do this or not? I want a round cake. I'm waiting for an answer, thanks.

And the pin will not interfere? The form will not stand straight .. Better, since you still shift, put all this in the oven, if there is one. IMHO.

Kind people! Poke your nose, otherwise I can't find information - how the time is distributed in the BASIC mode. Everything is clear in the PIZZA mode. And in others?

On page 5 of the instructions for HP