The program "Rye" in Panasonic SD-257, SD-255

Dear formuchane! I would like to discuss rye baking in this particular model. I recently switched from Clatronic to Panasonic CD-257. The difference is tangible in all respects: in Panasonic CD-257 on the rye program, kneading is better and faster, there is no kneading, the bread fits perfectly.
But there are also "subtleties" that I transferred from the experience of baking rye bread to the Clatronic:
- I take out the spatula after kneading (I do not like a big hole in the finished bread);
- after removing the scapula - on a board sprinkled with flour (or on a wide plate greased with vegetable oil), I form a beautiful kolobok with a smooth roof
- during all these manipulations, I do not turn off the oven, but I close the lid (so that it does not cool down);
- I do everything quickly - 2-3 minutes;
I carefully put the handsome bun into the bucket and, if I slightly crumpled while laying, I gently smooth it again (well, it's a little);
- I close the lid - that's it!
- TOTAL - beautiful bread with a convex roof and a small round hole on the "heel"

If anyone else has "secrets", please share!

And I have a question: who tried to bookmark the other way on the "Rye" mode? For me, a bookmark according to Panasonic instructions is a problem, since in Clatronic the principle of loading "flour into water". It's somehow unusual to load in the order indicated in the Panasonic instructions, and it seems to me that the yeast may get wet while the alignment is in progress.

Best regards to all answers!

[Boka]

Boka, I hope that your mastering of the new HP is proceeding normally. You don't need to worry about uploading back. Flour has this property - it does not get wet if contact with water is free, that is, without stirring. Only a very small layer gets wet, which becomes an "umbrella" and will not allow water to seep further.

In addition, the words "flour in water", which repeatedly describe the order of laying, has nothing to do with this very order.
"Flour in water" refers directly to kneading - it is better to adjust the batter by adding flour (rather than thick dough by adding water).

Thank Rina!
I have already adapted to making a bookmark according to the instructions and have ceased to fear that the liquid will get on the yeast.
Through trial and error, I determined that the "Rye" mode is not very suitable for wheat-rye bread, for which "Basic" is better. But rye-wheat and rye are excellent for "Rye".
I also realized that when removing the scapula, it is better not to remove the dough from the HP, as I did before, but you just need to move the bun to the side, remove the scapula, and gently flatten the bun again.
I was also surprised to find that Panasonic perfectly bakes even such rye dough that does not hold its shape in the bun.
There is still a mystery: maybe, nevertheless, not to remove the scapula, so as not to disrupt the processes provided for in the CP? I suppose that then the bread will be more beautiful, and a dense crumb will not form at the bottom? In general, the spatula separates perfectly from the hot bread when taken out ...
Thank you!

There is still a mystery: maybe, nevertheless, not to remove the scapula so as not to disrupt the processes provided for in the CP?

This manipulation with the spatula will not in any way disrupt the "processes provided for in the CP", since this must be done after the first proofing, when kneading the dough - at this moment the bread maker starts to knead easily, knead the dough and then goes to the second rise of the dough when touching the dough is no longer possible.

And this procedure can only be done with wheat and wheat-rye dough, where two proofing of the dough are provided.

Thank you very much, Admin!
I suspected that it would be better not to touch the rye-wheat or rye bun on the rye program, because there is only one proofing.I understood this empirically: when I took out the spatula, the bread turned out to be outwardly beautiful, with a convex roof, without cracks. The crumb is also baked, with holes. But near the bottom crust, the crumb was very dense (seems to be hardened?).
But on the "Basic" program, when baking wheat-rye bread, when I took out the spatula before the second proofing, the baked bread had no problems.
In general, you need to adapt to Panasonic. But these are claims not to HP, but to me

girls, please teach me how to make sourdough, rye (black) bread does not work, help!

[ma-ri-na]

girls, please teach me how to make sourdough, rye (black) bread does not work, help!

ma-ri-na , in the voice of an owl from Winnie the Pooh: and there is no need to shout like that !!!! Go to Starter and learn!

Nothing complicated, look here
"Eternal" leaven
Follow the instructions in the first post, and in a few days the leaven is ready!

girls, please teach me how to make sourdough

go HERE

There lives a wonderful girl Vika, who will not get off you until the leaven is obtained!

thank you girls, I've already gone through 4 times and everything is by, it does not rise and that's it

thank you girls, I've already gone through 4 times and everything is by, it does not rise and that's it

Go to the leaven and complain to Vika .. She will help !!! In a whisper: she threw away the unsuccessful leaven.

thank you girls, I've already gone through 4 times and everything is by, it does not rise and that's it

So it will turn out in the fifth ... or in the eighth !!! Everyone started like that, do not despair, exhale, and go to Vika !!!

Everyone started like that, don't despair

And me, and feel sorry for me ...

I need to invite her to visit, thank you, I'll read it tomorrow .... otherwise my husband won't get off me until I cook BLACK bread for him, thank you all for your help!
I would have the simplest leaven to make a real black bread ...

And me, and feel sorry for me ...

oh, sorry !!!

eh, girls, here's another puzzling you with the question of sourdough for bread, whose proofing time is about 9 hours

[Gan]

oh, sorry !!!

Aha, thank you !!! Gan, and what is it you all pull on bears ???