Panasonic SD-ZB2502. Plain white bread

Panasonic SD-ZB2502. Plain white bread

Category: Yeast bread

Ingredients
Wheat flour	500 g
Salt	1.5 tsp
Sugar	1.5 tbsp
Vegetable oil (I took olive oil)	1.5 tbsp
Water	330 ml
Yeast - B (dry)	1.5 tsp

Cooking method

• First, put dry ingredients in a bucket (as written in the instructions), then pour in water and oil. I put the yeast in the dispenser.
• Until the end of the program, I did not lift the lid, did not look at the bun. The stove did everything by itself
• The size of the bread is L, the crust is medium, after cooking I weighed the bread on the scales, it turned out 793 gr.
• She measured flour with electronic scales, sifted water with a measuring glass from HP. Salt, sugar and yeast with a spoon for HP.
• The crust of the bread on all sides is incredibly crispy and very thin, the bread is soft and airy to the touch, but it crunches
• The cuts are made after kneading more than half of the bread on several sides.
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Time for preparing:

4 hours

Cooking program:

01

Please cut into the studio., In my opinion, the ratio of flour, water, yeast somehow does not coincide (my subjective opinion, nothing personal), I would limit myself to 0.5h. l yeast.
Good luck with your bread.

I'm certainly not a specialist in baking (maybe for now), I took the recipe straight from the instructions for the stove. And it seemed to me that it turned out very well. It tastes soft with a little crispy crust. We really enjoyed.

Please cut into the studio., In my opinion, the ratio of flour, water, yeast somehow does not coincide (my subjective opinion, nothing personal), I would limit myself to 0.5h. l yeast.
Good luck with your bread.

Well no! The ratio of flour-liquid is downright classic And yeast at the rate is also supposed to be about 1.7 tsp. - but in fact, this is already a personal preference.
Decent bread, crumb is good too

Author's quote: Until the end of the program, I did not lift the lid, did not look at the bun. The stove did everything by itself
Once at a time it is not necessary, a lot depends on the moisture content of the flour, so remember - maybe someday you will have to follow the test

Admin, thank you very much for your comment! Once at a time, of course, it is not necessary, if anything, I will of course keep track

did you bake only with premium flour? Try to halve it with 1st grade flour - this is SOMETHING !!! (y) Feel the difference! (I now have bread without the addition of rye flour, whole grain wheat, 1st grade flour, bran, I don't bake sourdough at all - my such fickle things have become)

It tastes soft with a little crispy crust. We really enjoyed.

Well, thank God, and forgive me if I offended.

Well no! The ratio of flour-liquid is downright classic And yeast at the rate is also supposed to be about 1.7 tsp.

Tatyana, I do not know what classics we are talking about, because all recipes for HP are written in carbon copy, by authors far from baking.
And the base wheat bread: flour, water, salt, yeast (preferably fresh, ground with flour) - 500/350/10/10 g.
For example, my HP has a little more than 3 grams in a measuring spoon. dry yeast, and the recipe requires 2 or more.
I have nothing against HP, (although I have already stopped using my own) in any of them you can bake real bread, but not in a continuous automatic mode.

Well, thank God, and forgive me if I offended.
No, no, I'm not offended !!! Everyone has their own ovens and recipes, while I'm trying according to the template from the book of recipes for HP

Everyone has their own ovens and recipes, while I'm trying according to the template from the book of recipes for HP

Olga, you have a gorgeous HP, one of the best, you can achieve fantastic results in it.
Good luck with your bread.

Thank you! I will try

Tatyana, I don’t know what classics we are talking about, i.e.to all recipes for HP are written in carbon copy, by authors far from baking.
And the base wheat bread: flour, water, salt, yeast (preferably fresh, ground with flour) - 500/350/10/10 g.

At the FORUM we take this table as a classic, which has been serving us for many, many years, and rarely fails - even if we do not observe the flour / liquid balance and other nuances of dough kneading
The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Your ideality scheme is also not ideal and not universal, and also the quality of dough kneading depends primarily on flour moisture and humidity outside the window, and so on ... Details in the topic (several reasons) Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

did you bake only with premium flour? Try to cut it in half with 1 grade flour - this is SOMETHING !!! (y) Feel the difference! (I now have bread without the addition of rye flour, whole grain wheat, 1st grade flour, bran, I don't bake sourdough at all - my such fickle things have become)

Thank you! I'll try as a thread!

Your scheme of ideality is also not ideal and not universal, and also the quality of the dough kneading depends primarily on flour moisture and humidity outside the window, and so on ...

This scheme is not mine, and I did not talk about ideality and universality at all. And, if you look at your table, you will see that
300g flour and 210 water is the same as 500 flour and 350 water, the same 70% (baking) dough moisture.
The masters work with 80% and even with 90%, but this is already from another opera, since no HP can cope with such a test, only manual kneading
or a professional kneader. All the best.

Masters work with 80% and even with 90%, but this is already from another opera, since no HP can cope with such a test, only manual kneading
or a professional kneader. All the best.

Right!
It all depends on the quality of the ingredients, the types of flour, the type of bread products, the moisture content of the flour and the method of baking bread or bakery products (oven, oven, in a mold, on a hearth, large or small products, and author's recipes with yeast or sourdough)
At bakeries, a special calculation of the amount of liquid is made, based on the moisture content of the flour and the quality of the ingredients in the moment the dough is kneading, there are special sensors, and this difficult calculation for us is done using special formulas. And the calculation is done before each new batch of dough.
We are homemade bakers, so we have a different calculation - the balance of flour / liquid and the baking method

And if you get bread in Riga, this does not mean that according to your recipe you will get bread in Kamchatka - you will have to rely on local ingredients, conditions, flour, and make adjustments to flour / liquid

Help with advice please! For a long time I read info on the internet about stoves. Friends advised to buy as they have. Finally we bought a Panasonic SD-ZB2502 gift in the store for the New Year. I started to try the oven. bought 6 types of flour from different Belarusian producers. Since we live in Belarus. Flour grade M54-28. Top grade. First we tried French bread. For the first time --- did not understand. They thought: “As they say, the first one went like a lump! ,, The bread did not rise, although strictly according to the recipe. the scales were bought with a stove right away! The cake was tasted with 2 pastries. The result is raw dough, but they put in so many things that it was a pity to throw it away. They were cut into loaves and dried in the oven. It turned out like a sweet crouton. I decided to make it according to the recipe with rye malt! I looked in the store, but they said there and they did not know about it: (They advised a ready-made mixture for HP. As a part of 500 g. There is a lot of everything: Wheat flour + rye + rye malt, etc. The bread came out just classy! airy-well, just a feast for the eyes! On New Year's Eve, we took it to the table to show off to friends. We sow flour, bought a lot of different yeast, try the recipes from books. But the result is one! It feels like yeast does not raise the dough: cray: A loaf resembles jelly in a cut. today a simple bun-the result, as always, just awful! Didn't rise, the dough was raw, although it was made for 600 gr.We take out the bun immediately as per recipes, and put it in a linen towel to cool. Tell me, what's wrong? Maybe someone faced such problems? Thanks in advance for any advice.

Andrey, glad to see you on the forum! We have enough information on baking bread at home

Your problem is clear - you need to learn how to make bread dough!
To get you started, I recommend the following topics:
- The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0, especially the topic of Bread Baking Tutorial
- Recipes for plain bread in different models of bread makers https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 here you will find recipes for your oven, try to repeat them, talk to the authors of the recipes, analyze the recipe and the principle of kneading dough and baking

Good luck!

Thank you very much! I will try! Here's what happens so far: -

Thank you very much! I will try! Here's what happens so far: -

Yes, as long as a clay-like, heavy dough is obtained.We follow the links and learn how to make dough for bread

I saw such a thing on sale in a store. Ready bread. As the saying goes: - just add water! This bag was bought in Belarus, Gomel. Prepared according to the description as on the package. In the end - just great! This is certainly not your own batch, but for a beginner, it's nice! Maybe someone will find this method interesting! Do not judge strictly!
This bread was baked in a Panasonic SD-ZB2502 bread machine

I hasten to brag about the recipe that I got from the book that was given with the Panasonic SD-ZB2502 oven. Bread recipe, Brewed, menu No. 7 The result: the dough is not raw, and it tastes good! Dough with rye malt, coriander, honey. Before that, the bread was just a damp piece of dough inside. The dough did not rise. In all likelihood, it was all about the yeast. I changed 3 types of different companies. With this recipe, everything turned out differently. Although the hands fell just to transfer the flour. Flour was bought by 12 different manufacturers. My wife, when she saw that her hands dropped, found me malt! They were looking for him for 3 weeks. In grocery stores, and did not know about him. As a buyer, I was shocked! And thanks to him, again I want everything, to start from the very beginning! And most importantly I will look at the yeast !!!

[Andrei Gomel]

Andrei Gomel, and you tested the yeast for vitality before use? Are they active, inactive? You can take a little from a new pack, dilute it with warm water, add a little flour, like kefir, put it in a warm place (on the battery) and see if a cap of foam appears, if they start working. And it's really a pity to translate products. And I keep an eye on the dough out of curiosity, when deboning is in progress - is it okay? Has it settled? Has it come up again? And just before baking I look for a second - did it fit?

I didn't bet on activity. because at the beginning of practice I did not know about it. My omission, of course! Kind people suggested))) now I practice!

High bread for all buckets))) extremely simple composition, but the result is excellent! As always, she poured a little less water, 300 ml.