Elena Bo
abl, do you separate the yeast from the liquid with flour? How do you measure products? Your bread is very tight. Or the flour is bad, can it change? And take your time with the variety, bake the most ordinary bread on the main mode. As soon as good bread begins to turn out, then you can move on.
TaTa *
I didn't understand about yeast
by prescription 1h. l. I have more than 3g, so 4g is normal, and not 2 times more.
Try swapping yeast and flour ...
lega
Quote: abl

added another 40 ml of water to 260 ml of milk. The gingerbread man turned out to be soft in my profane opinion, but a little sticky to the walls, that is, a gram of flour didn’t interfere, but I didn’t add flour. The result is not bad. But still an open chest:

abl, and how do you measure flour? Scales or glass? Judging by the stories, you should have a bust of liquid: 260ml + 40ml + 15ml oil (according to the recipe)315ml liquid for 400g flour... Judging by the calculations, your roof should fall, and not crack.

abl
Quote: Elena Bo

abl, do you separate the yeast from the liquid with flour? How do you measure products? Your bread is very tight.

Yes, I do.

Quote: TaTa *

I didn't understand about yeast
by prescription 1h. l. I have more than 3g, which means 4g is normal, and not 2 times more.
Try swapping yeast and flour ...

I weighed on the scales, it turned out more than a teaspoon-table.

Quote: lga

abl, and how do you measure flour? Scales or glass? Judging by the stories, you should have a bust of liquid: 260ml + 40ml + 15ml oil (according to the recipe) =315ml liquid for 400g flour... Judging by the calculations, your roof should fall, and not crack.

Everything is on the scales. They are accurate.
addresat
Do you sift the flour after weighing?
abl
Quote: addresat

Do you sift the flour after weighing?

no, I was too lazy
addresat
Quote: abl

no, I was too lazy

Make it a rule to ALWAYS sift flour after weighing. In general, try changing the yeast first and, if necessary, then the flour. Good luck!
TaTa *
A tablespoon of yeast !? It's a lot! You CANNOT weigh yeast on an ordinary kitchen scale, because there is an error of 2 g, when I checked the amount of yeast in tsp. measured with laboratory scales.
abl
Quote: addresat

Make it a rule to ALWAYS sift flour after weighing. In general, try changing the yeast first and, if necessary, then the flour. Good luck!

Well, today I will buy flour for sifting, otherwise my sieve is uncomfortable, new flour and yeast, and forward, to new achievements !!!


A tablespoon of yeast !? It's a lot! You CANNOT weigh yeast on an ordinary kitchen scale, because there is an error of 2 g, when I checked the amount of yeast in a tsp. measured with laboratory scales.

Possibly, but it worked.
Basja
abl And I have a question for you, on which program you bake, in "Basic bread 3 programs", but the time is different everywhere. Judging by the appearance, the water is too small - this is the first thing that the yeast is bad - I'm not sure, the crumb of the bread is nostril, it seems to me that there was not enough time for proofing the bread - this is the second, but this is my IMHO. Why don't you use a measuring spoon for yeast, I have 4 grams in a teaspoon of dry yeast.
abl
Quote: Basja

abl And I have a question for you, on which program you bake, in "Basic bread 3 programs", but the time is different everywhere. Judging by the appearance, the water is too small - this is the first thing that the yeast is bad - I'm not sure, the crumb of the bread is nostril, it seems to me that there was not enough time for proofing the bread - this is the second, but this is my IMHO. Why don't you use a measuring spoon for yeast, I have 4 grams in a teaspoon of dry yeast.

On the 01 program. I used a measuring spoon, but the first 2 breads did not work out at all, I had a suspicion that due to a lack of yeast, therefore I began to weigh them.I set the size of the loaf to M.

Quote: Basja

It seems to me that there was not enough time for proofing bread - this is the second, but this is my IMHO.

I also think so, the kolobok did not rise well the first times. And immediately I start to feel sad, in Bork which I wanted, the detuning time could have been increased.
addresat
Quote: abl

On the 01 program. I used a measuring spoon, but the first 2 bread did not work out at all, I had a suspicion that due to a lack of yeast, so I began to weigh it. I set the size of the loaf to M.

Change yeast.
Basja
abl Try to put on the program "French", which is 6 hours, there the rise in time is much greater, and then you will see by the end result, worse than the last time it should not work, and leave the recipe that you use. I would do this to test the performance of the yeast and the oven. But this is my IMHO.
addresat
Quote: Basja

abl Try to put on the program "French", which is 6 hours, there the rise in time is much greater, and then you will see by the end result, worse than the last time it should not work, and leave the recipe that you use. I would do this to test the performance of the yeast and the oven. But this is my IMHO.

Well, if yeast and flour are normal, then everything should be on the Main Program. It is in Panasonic and is so long than that of all other HPs. I, for example, generally use the fast 2 hour program and the fast dietary 3 hour program very often - and everything always works well. The problem here is not in the program, but in the composition of the test.
abl
Thank you all for the advice, I will buy today and I will try
Rina
if you come across, buy regular compressed yeast like our mothers-grandmothers used ...
abl
Quote: Rina

if you come across, buy regular compressed yeast like our mothers-grandmothers used ...

I already have such. Do they need to be diluted before use?
lega
Quote: abl

I already have such. Do they need to be diluted before use?

If not a delayed start, then no difference. At least dilute, at least just crumble.
addresat
Quote: abl

I already have such. Do they need to be diluted before use?

I do this: I breed yeast in warm milk, add 1 tbsp. a spoonful of sugar and flour. I mix everything and let it stand. Before that, I fall asleep all the ingredients in the HP and turn on the Main Program. While the process of temperature equalization is in progress (usually this 25 minutes), yeast is suitable. And before the start of kneading or during kneading, I pour the yeast into a bucket of HP.
abl
Fresh yeast that I have expired. I bought dry Dr Oetker. But if Haas had a bag for 1 kg of flour, then Otker for 500 g. Do I need to make an allowance for this? How much to put on 400g of flour?
Elena Bo
Quote: abl

Fresh yeast that I have expired. I bought dry Dr Oetker. But if Haas had a bag for 1 kg of flour, then Otker for 500 g. Do I need to make an allowance for this? How much to put on 400g of flour?
Take as much yeast as tsp. indicated in the recipe.
Nuts
People, help, please! Oven Panasonic SD-2501. We bought it before the new year, tried to bake it 3 times - the dough doesn’t mix, it’s straight and the flour and yeast remain at the bottom (according to the recipe, they’re at the bottom). They took it to a service center, it seemed like they recognized it as defective, gave it another one, tried it today - the same garbage. Well, is it really a defective batch? Or are we doing something wrong? It seems that the instructions say that the scapula should touch the bottom? We don't get it by a couple of millimeters. I took a picture of this horror
Bread does not work in Panasonic
lega
Quote: Nuts

People, help, please! Oven Panasonic SD-2501. We bought it before the new year, tried to bake it 3 times - the dough doesn’t mix, it’s straight and the flour and yeast remain at the bottom (according to the recipe, they’re at the bottom). They took it to a service center, it seemed like they recognized it as defective, gave it another one, tried it today - the same garbage. Well, is it really a defective batch? Or are we doing something wrong? It seems that the instructions say that the scapula should touch the bottom? We don't get it by a couple of millimeters.

It looks like you have a problem with the recipe. Write down what and how much you put, and how you measure the flour. Have you read about the bun?
There was a friend here not so long ago with a similar option ... It turned out in the end that he weighed flour on the scales, only the scales showed not kilograms, but ounces .. switched the scales and everything immediately turned out. If I find his pictures, I will show you ... your result was one to one.

Look here and read:Adventure with a bread maker and scales
addresat
Quote: abl

Fresh yeast that I have expired. I bought dry Dr Oetker. But if Haas had a bag for 1 kg of flour, then Otker for 500 g. Do I need to make an allowance for this? How much to put on 400g of flour?
How many grams of yeast are in a bag?
ruseg
Good day to all!
I have been using the SD-256 bread maker for over a year now. We always bake only one type of bread: regular white XL for 4 hours (medium crust). And yesterday the oven finished working about twice as early as usual - the bread was below the level of the mold, the crust was very fried (but not burnt) and the crumb was dense (but not wet). History has repeated itself today.
Please help me with advice - can this be fixed somehow or just repairs? Or do you need to buy a new one?
sazalexter
ruseg Are you sure you have chosen the right program? Maybe rooted baked goods were on display?
ruseg
The program was the same.
Perhaps, I got a little excited over time: most likely, the stove worked normally in time. But the result was stable: the bread is smaller and denser for the second time in a row ..
Now I put it on an accelerated program with flour of the same type, but of a different batch (we always take it). There is an hour left before the end of the program .... we'll see.
PS It was necessary to read the forum more thoroughly, of course ..... hurried, sorry.
abl
Quote: addresat


How many grams of yeast are in a bag?

7g
Yesterday the head of the family said: "Rye, period." Baked recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158773.0
It turned out great, the crust is even, the crumb is even looser than in the author's photo. The batch was missed, there it lasts 10 minutes. When I opened it, I was already on the rise. Everything was mixed up perfectly without any help. Now I have to master wheat.
addresat
Quote: abl


7g
Yesterday the head of the family said: "Rye, period." Baked recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158773.0
It turned out great, the crust is even, the crumb is even looser than in the author's photo. The batch was missed, there it lasts 10 minutes. When I opened it, I was already on the rise. Everything was mixed up perfectly without any help. Now I have to master wheat.

Congratulations! And on what yeast did you bake?
In general, I quote: "The basic amount of components for baking bread from yeast dough:
500 grams of flour
20-30 grams of fresh yeast, or 2 teaspoons of dry yeast.
1 teaspoon - 3.5-4 grams, for a total of 7-8 grams of dry yeast. "
You can read about yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0
ruseg
Fuhhhhh !!!! Baked normally.
Anyway, out of fright, I bought Nordic flour - they write that it is very good ... boom to try.
addresat
Quote: ruseg

Fuhhhhh !!!! Baked normally.
Anyway, out of fright, I bought Nordic flour - they write that it is very good ... boom to try.

Nothing happens. Well, something in corn has not been working at all lately. Fits well. And after HP knocks the dough one hour before baking. The dough does not fit well. Maybe the flour has already been ... I already have it for about a year. Maybe something happened to her. Or maybe there is another reason. Still tasty and eaten quickly. So there are incidents among experienced bakers.
Rina
Quote: addresat

Congratulations! And on what yeast did you bake?
In general, I quote: "The basic amount of components for baking bread from yeast dough:
500 grams of flour
20-30 grams of fresh yeast, or 2 teaspoons of dry yeast.
1 teaspoon - 3.5-4 grams, for a total of 7-8 grams of dry yeast. "
You can read about yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0
are we talking about ordinary bread dough? for a bread maker? then 20-30 grams of yeast is
for ordinary bread dough fresh (they are "wet", they are "pressed", they are the same ...) yeast is 1.5-2 g for every 100 g of wheat flour. That is, for 500 g of flour, 7.5-10 g of yeast is required.
Note that different yeast rates are given in that topic. According to GOSTs, in general, 1 g of yeast per 100 flour. This is with long normal proofing. Other recipes, as far as I know, are for accelerated baking of hand-molded and oven-baked breads.
Admin
Quote: addresat


500 grams of flour
20-30 grams of fresh yeast, or 2 teaspoons of dry yeast.
1 teaspoon - 3.5-4 grams, for a total of 7-8 grams of dry yeast. "

Yours is not true! Remember: for 100 grams of wheat flour there is 2 grams of fresh yeast = for 500 grams of flour you need 10 grams of fresh yeast. Taking into account rye or whole grain flour, the amount of yeast can be increased by 2.5 grams per 100 grams of flour.
Rina
Tanya, there actually are such calculations (by the way, your collection of quotes from different sources).

Cherednichenko:
21 g yeast per 500 g flour,

Weidinger:
20-30 g per 500 g,

Cauca
42 g by 500 g,

Lazerson
15 g per 500 g,

GOST
5 g per 500 g ...
abl
Baked on dry dr.oetker. I took the whole package as in the recipe
Admin
Quote: addresat

Yes, yes, yes, here Admin your link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

Yes, all these themes have spawned so many ... but there is no way to delete

Use this topic for work About yeast - discussion, exchange of experience (FIRST POST) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0 here all basic calculations are given
Nuts
Quote: lga

It looks like you have a problem with the recipe. Write down what and how much you put, and how you measure the flour. Have you read about the bun?
There was a friend here not so long ago with a similar option ... It turned out in the end that he weighed flour on the scales, only the scales showed not kilograms, but ounces .. switched the scales and everything immediately turned out. If I find his pictures, I will show you ... your result was one to one.

Look here and read:Adventure with bread maker and scales
Thank you, Lga =)
Rina
Panasonic bread makers have differences in performance compared to others.
Please do not be lazy to study the instructions.
If you have any questions, read the topic

Features of the Panasonic 254-257 bread makers.

In chapter Helpful hints and help in baking bread
there is beautiful UNDERSTANDING BREAD IN HOMEMADE BREAD,
pay special attention The rule of the kolobok

All possible rules, errors and links to their solutions are considered in the topic

The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models", which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.

Moderator


P.S. I also remind you that a simple "thank you" in the topic can be removed by reducing the number of posts for more readability of the topic. If you liked the recipe or was given useful information, click "Thanks" under the avatar of the forum user to whom you are expressing gratitude. Such gratitude will last forever.


abl
I tried French. It looks good. Cools down. The family hovers around and waits for it to cool down.
Bread does not work in Panasonic

Thank you all for your help and support. I will continue to study!
PirNatali
The second time I baked Easter cake according to the recipe of HP Panasonic 2502, and again it did not work out. I used orange juice and not lemon as last time. Again, not baked, the sides are very fried, the roof is light and cracked. This is disgrace

Bread does not work in Panasonic

Bread does not work in Panasonic

Bread does not work in Panasonic

Help please, I really want a cake!
Rina
This is clearly not enough fluid for you. I don’t know what the dough should be according to this recipe, but any butter dough (especially cake dough) should not be as dense as for ordinary bread. Its "bun" should be collected only at the moment when the mixer is spinning, and as soon as it stops, the dough should settle gently.

Natalie, use some recipe for Easter cake, which was tested by our members of the forum. For example, HERE IS THIS VERY TASTY KULICH from ELENA BO

just keep in mind that you need to set the size "medium" or even "small", light crust.
PirNatali
Quote: Rina

This is clearly not enough fluid for you. I don’t know what the dough should be according to this recipe, but any butter dough (especially cake dough) should not be as dense as for ordinary bread. Its "bun" should be collected only at the moment when the mixer is spinning, and as soon as it stops, the dough should settle gently.

Natalie, use some recipe for Easter cake, which was tested by our members of the forum. For example, HERE IS THIS VERY TASTY KULICH from ELENA BO

just keep in mind that you need to set the size "medium" or even "small", light crust.

Rina, thanks for the answer.The gingerbread man was in control, it was not thick, and even crawled, as you write "settled", I thought everything would be all right, but alas! On the forum, almost everyone succeeds according to this recipe, but I do not, some kind of enchanted Easter cake. I have already memorized the recipe from ElenaBO, I will try it, but only on weekends, on weekdays, 5 hours does not work.
TaTa *
And what is he of this color in section, or did it happen in the photo?
tv2000
Quote: abl

I tried French. It looks good. Cools down. The family hovers around and waits for it to cool down.

Thank you all for your help and support. I will continue to study!

Well, here you have a delicious, beautiful bread, you were worried in vain, congratulations
Aygul
Quote: abl

I tried French. It looks good. Cools down. The family hovers around and waits for it to cool down.
Bread does not work in Panasonic

Thank you all for your help and support. I will continue to study!

Bread, of course, is beautiful!

But I'm not about that, I'm about my own rams loaves. See, here the side is a little more toasted than top roof? The problem I have is that the sides are OVERFried (more than in this picture) even in MEDIUM mode, although the roof color is good. And with a light crust, the roof is white-white. Why is this so? Maybe some prescription oddity ? Moreover, on automatic programs, such as French, Italian, I can't set the color of the desired crust, all the same, the sides are frizzy.
abl
Quote: Aygul

Bread, of course, is beautiful!

But I'm not about that, I'm about my own rams loaves. See, here the side is a little more toasted than top roof? The problem I have is that the sides are OVERFried (more than in this picture) even in MEDIUM mode, although the roof color is good. And with a light crust, the roof is white-white. Why is this so? Maybe some prescription oddity ? Moreover, on automatic programs, such as French, Italian, I can't set the color of the desired crust, all the same, the sides are frizzy.
I also drew attention to this, but wrote it off to the fact that 10 minutes before the end I opened the lid, female curiosity, you know. Here is the heat and released
addresat
The color of the crust is influenced by the amount of sugar in the Recept; the more sugar, the darker the crust. In general, the top is always lighter than the sides.
PirNatali
Quote: TaTa *

And what is he of this color in section, or did it happen in the photo?
It really is of some kind of grayish color in the section, although the flour is high-quality, and wonderful white bread was baked from the same pack. Maybe the tangerine juice gave such a color?
TaTa *
The tangerine should be yellowish ...
It seems that the liquid is not enough there are 4 eggs, and the eggs are different ... and change the yeast, at least for the sake of experiment
I found a photo from my archive, cake according to this recipe, its bucket is completely new
You should definitely succeed, experiment!
Bread does not work in Panasonic

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