Arka
Since in the basic programs of Panasonic (even with the "Rye" program) the chances of baking real black bread are practically zero, there is a sorely lack of time either for baking or proving, I had to think about how to bake rye bread in KhP , especially leavening, and especially on the still young leaven, which is still difficult to raise the dough.

I do all the preparation of the rye dough on the gluten-free program (the duration of the whole program is 2 hours).
At the beginning of the program, a 15-minute kneading begins immediately (which is suitable for rye dough, since long kneading is contraindicated for it) without any previous leveling t, and then there is a 60-minute proofing with heating, after 1:15 from the start of the countdown, a 45-minute baking begins. It is noticed that when the HP timer is 1:25, the blade rotates for a minute to knead the dough.

What am I doing:

I put all the ingredients I need for a particular process in a bucket, insert it into the HP and turn on "Gluten Free".

The dough is kneaded, and when on the timer HP 1:45 and the kneading is over, I take out the bucket, dig out the spatula, remove it, put the bucket back.
For the preparation of rye dough, I always remove the spatula so as not to depend on the sudden turning of the spatula (which, by the way, are not described at all in the instruction table).
I leave the spatula only when heating the starter culture, because I noticed that the kneading does not really work on it, and then, after all, it will be needed again during the main dough kneading.

For proofing I mark on a separate timer the time remaining before baking (remember that baking will start when the HP timer is 0:45). As a rule, after all the manipulations with the bucket and spatula, I have 50-55 minutes left. You can, as an option, after kneading and after you have removed the scapula and returned the bucket to the HP, restart the "Gluten Free", so a little more than an hour will appear for proving (~ 1: 10)

When my timer goes off, I go to look at the dough.

If he still needs to grow up
, I reset the program "Stop" until the beep (you need to hold the button until the sound, a short press is not enough), and either I start "Gluten-free" again until the moment of baking, or I simply leave it in the closed HP turned off.

If the dough has grown to the sizes I need (or has acquired the desired consistency), again I reset the program.

For baking I use the Baking program, in which you can set the baking time from 30 minutes to 1:30 (set by pressing the Timer button) and press Start. I set the maximum time for baking rye bread - 1:30

Such are some simple tricks

When the leaven is mature and strong, then all processes in the bread are faster, respectively, and preparation for baking will also speed up over time.

If something is not clear, ask, I will answer with pleasure.
Ksusha
Why such difficulties? Rye is baked normally and on the Rye mode, if this mode is not available, then the pizza + pastry option also works. You just need to understand the rye bun, and you will be happy. It also did not start working out right away, but now mmm. If you need a longer proofing, it also happens, then just before baking, look into the oven (on the rye mode it takes 1 hour, that is, on the timer d. B at least 1:05.) And if you need a longer proofing - turn off the program. And then, as you see fit - just turn on the baking for 1 hour. And running around and less trouble. IMHO
alenka_volga
Indeed, on the rye mode, I get excellent rye and other dark breads (Borodino, for example) and I don’t even look at mmm ... everything works out great. what I wish everyone
Arka
The "Rye" mode for baking black bread does not suit me with the equalization time t, proofing and kneading. I am doing all of the above manipulations to speed up the processes. With a kolobok - order. And you still have to run, if you don’t dodge - I don’t get such bread on the machine as I love A love and bake oh-oh-oh-very black without yeast at all and with sourdough. Apparently, we are passionate about different breads
I'm glad that you have Ksusha and alenka_volga doing everything on the program. This is great!
Mamusya
Girls! How to make rye bread without malt? I only have kvass ...
Arka
Do this with kvass instead of water! It is advisable to use real / natural fermentation kvass, or in small amounts extract or wort
Mamusya
I have dry kvass with malt, how much should I put?
Arka
Does it have a dry, harsh taste? If not, add according to the amount of malt in the recipe
Pampushka with garlic
Quote: Arka

Since in the basic programs of Panasonic (even with the "Rye" program) the chances of baking real black bread are practically zero, there is a sorely lack of time either for baking or proving, I had to think about how to bake rye bread in KhP , especially leavening, and especially on the still young leaven, which is still difficult to raise the dough.

Such are some simple tricks

When the sourdough is mature and strong, then all processes in the bread are faster, respectively, and preparation for baking will also accelerate over time.

If something is not clear, ask, I will answer with pleasure.

Thank you very much for such a detailed story. Everything seems to be clear, but as in that bike "and where to harness the horses"
I have a Panasonic SD-207, which I can't handle for 1.5 years. And I can't figure out how to find comrades-in-arms on the site. Can you tell me if it's not hard?
Irishka Yuk
ArkaThank you very much for telling me how you use the gluten free program. Now I bake everything with sourdough in exactly this way: knead for "gluten-free", turn it off - I put the baking right. Very convenient, thank you very much.
Olim
Place the leaven can you add baking powder? : nea:

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