Panasonic: I want to join the ranks, but I doubt it ...

[rs]

Then, in fact, the question is - why do they make a dispenser at all? What do we buy if we have it? )

rs, so that additives (nuts, sesame, sunflower or flax seeds) do not interfere with the proper development of gluten threads when kneading the dough and do not tear it. For this, in some recipes, salt is recommended to be added to the dough after 8-10 minutes of kneading.
Raisins, on the other hand, simply cannot withstand such a long batch and "fall apart", especially if they are pre-soaked in water.

Then, in fact, the question is - why do they make a dispenser at all? What do we buy if we have it? )

You can cut more money off the buyer. Or too busy.
Raisins, nuts, sausage, etc. are added at the signal of HP. I don't remember at what minute, I have to look at the instructions. By the way, these disps sometimes do not open, or the raisins do not fall out.

yes, I put it down on a signal, not right away, so that the dough rises better without additives.

ahh ... that is, not with all the ingredients at once, but you need to wait and not miss the signal? And with a dispenser - we put everything at once and return for the finished product, right? )

[rs]

rsThat's right, the dispenser is more convenient

I have not heard of such a massive transition from HP to the oven. Rather, the opposite is true when it comes to bread. Maybe 10% goes back to the oven, but 90!? ... I bake at night and don't complain. And run to the oven - is it burnt?, Has it risen? Are you ready?
In HP, when ready, it will turn itself off. In the morning I take out hot or warm bread.

This is because you are a MUSCLE

ahh ... that is, not with all the ingredients at once, but you need to wait and not miss the signal? And with a dispenser, we put everything at once and return for the finished product, right? )

Absolutely right! If everything is simple with yeast, then with additives a dispenser is - well, a very convenient thing! Again, at a delayed start, you won't get up at night on a signal to throw in raisins, nuts and others like them. Yes, even if KHP bakes bread in your presence, and you are busy with something at that moment, then listen to the signal - how to do it. The dispenser helps me a lot

By the way, these disps sometimes do not open, or the raisins do not fall out.

Something wrong with you, Vit, bread maker. Well, I've never had such a thing, although I bake rye and Borodino with additives regularly! Or ... I don’t understand something, do you have a HP dispenser or without it?

6. In models 2511 and 2512 there is a mode for low-yeast bread. Are we talking about leavened bread ("eternal" leaven)?

It is only about putting 0.5 teaspoon of dry yeast instead of 1 tsp. for a small bun and wait for the bread for 50 minutes. longer Although theoretically this mode can be adapted to other recipes. To be honest, the bread turns out to be good, but not so much better than the "usual" one to wait longer (although maybe I haven't really tasted it yet). For the sake of the French recipe, it's not a pity to wait 6 hours

It is only about putting 0.5 teaspoon of dry yeast instead of 1 tsp. for a small bun and wait for the bread for 50 minutes. longer Although theoretically this mode can be adapted to other recipes. To be honest, the bread turns out to be good, but not so much better than the "usual" one to wait longer (although maybe I haven't really tasted it yet). For the sake of the French recipe, it's not a pity to wait 6 hours

Clear...

And how, in what modes can you bake good sourdough bread? And is it possible at all? ))

Added Wednesday, 06 Apr 2016 08:39 PM

Something in another branch they say that in normal modes, sourdough bread cannot be baked in Panasonic - the proofing is too short.

... the evening ceases to be languid ... ((

[sazalexter]

Something wrong with you, Vit, bread maker.

Correct! I don't have a dispers and I'm not worried. It's just that some owners noted this fact with the glitches of the disp. Well, either the springs were bent there, or thrown out in figs so that it would not rumble at night and wake the dogs up in the house. Disps - they are all sorts. But you do not pay special attention to my attacks against the disps. When I was also languishing with a choice, I read about all of them here and now I have a very "uncooser sentiment" towards them.

Something in another branch says that in Panasonic you cannot bake in normal modes, the proofing is too short.

So increase it. All in all business ... Here is Sasha-sazalexter It will tell you how to do it. It's just that my family is quite happy with hdebushes from Panasonic: delicious and for every day. Well, let alone pies there, zur-belysh or kurnik - it's in the oven.

Correct! I don't have a dispers and I'm not worried.

That is, you are talking about something that you yourself have never seen or used? Theorist, I mean

[rs]

Nope, I just trust people who have encountered the glitches of the disps and warn newbies. Here rs, also a theorist in your opinion - she saw nothing and did not use anything, she asks us. And forms his opinion. That is why this branch was created.
And your sarcasm is inappropriate in this case.

[sazalexter]

So increase it. All in all business ... Here is Sasha-sazalexter It will tell you how to do it. It's just that my family is quite happy with hdebushes from Panasonic: delicious and for every day. Well, let alone pies there, zur-belysh or kurnik - it's in the oven.

I don't have HP yet, so I don't understand what it means to increase the proofing? In the same place, if I am not mistaken, there is no actual "proofing" mode? Can you consistently describe in button modes what sourdough bread might look like?

Added Wednesday, 06 Apr 2016 09:18 PM

Nope, I just trust people who have encountered the glitches of the disps and warn newbies. Here rs, also a theorist in your opinion - she saw nothing and did not use anything, she asks us. And forms his opinion. That is why this branch was created.
And your sarcasm is inappropriate in this case.

rs is HE, not SHE))

That is, in the above-mentioned terms - MUSHCHINA))

[Kara]

Can. Only I have never done it. Therefore, what I do not know thoroughly, I will not teach. I know for sure the person who does this and taught others. I will write to her in a personal message and she will help with the buttons.

rs is OH, not SHE))

Well, it's your own fault. Your name is not under the avatar, like, for example, Kara or mine. Correct your profile so that everyone would see that you are a muShchina)).
I'll go while I find marinastom - let him answer you about the buttons.
I sent a letter to Marina. We are waiting!

Correct your profile so that everyone would see that you are a muShchina)).

Yes it is, by the way. )) It doesn't really matter))

Added Wednesday, 06 Apr 2016 09:35 PM

I know for sure the person who does this and taught others. I will write to her in a personal message and she will help with the buttons.

Thanks for that)

[marinastom]

I'll go while I find marinastom - let him answer you about the buttons.

Our Dear Friend exaggerates my knowledge.
I have recently become lazy and bake almost only Natasha's bread-Waist (By the way, she knows about all this much more than me !!!) "Daily", in French.
There are several options to increase the detuning time.
1. Just turn off the oven and put the bucket in a warm place, then turn on the Baking.
2. Disconnect the stove from the mains for 29 minutes without pressing Stop, then plug it into the mains. The main thing here is not to miss, since the memory of the stove is exactly 30 minutes, then the program will be reset and everything is either on a new one, or step 1.
3. Our stove is very smart. But people are even smarter. This is what smart people have found and shown. Very comfortably! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394126.0

I have recently become lazy and bake almost only the bread of Natasha-Talia "Daily"

Can you link to the recipe?)

Added Wednesday, 06 Apr 2016 10:28 PM

1. Just turn off the oven and put the bucket in a warm place, then turn on the Baking.
2.Unplug the stove from the mains for 29 minutes without pressing Stop, then plug it into the mains. The main thing here is not to miss, since the memory of the stove is exactly 30 minutes, then the program will be reset and everything is either on a new one, or step 1.
3. Our stove is very smart. But people are even smarter. This is what smart people have found and shown. Very comfortably!

Well, somehow this is not what I wanted ... Something painfully comes out too abnormally.

Alexander has already spoken to you in the next topic about models, which, perhaps, then.

Daily white bread on live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

I found the mode in the instructions for 2511:
Pizza: (KNEAD) 10-18 mins (RISE) 7-15 mins (Kneading) about 10 mins (RISE) about 10 mins - 45 mins in total
Maybe use this one first (45min), and then charge the French mode?

I don’t understand - in terms of the Panasonic modes - Temperature equalization, Kneading, Rise - which of the above refers to proofing? ))

Added Wednesday, 06 Apr 2016 10:33 PM

Alexander has already spoken to you in the next topic about models, which, perhaps, then.

so there with yeast)

Proofing includes Rise.
If first Pizza, then French, then the stove after the end of the Pizza program will level out for 40 minutes, knead for 20 minutes, then the rest of the time.

Proofing includes Rise.
If first Pizza, then French, then the stove after the end of the Pizza program will level out for 40 minutes, knead for 20 minutes, then the rest of the time.

Kneading - this has nothing to do with kneading, just shaping and that's it? )

Added Wednesday, 06 Apr 2016 10:44 PM

And something I do not enter into the logic of the modes:
French with pastries - Rise 2 hours 45 min - 4 hours 10 min
French no baking - Wake up 1 hour 35 min - 2 hours 40 min

Why is there such a difference?

Kneading is the release of excess gas so that the dough is not overly swollen.

[here]

No, this is a completely different context. In the process of detuning, the dough must be crumpled, releasing excess gas, otherwise it will stop.
here go. There are many interesting things.

From the instructions for 2511 it is clear that you can knead + rise without baking. But it is not clear whether it is possible to start baking separately? How long will it last?

In Panasonic, leveling can take a lot of time from the proofer. But this is in the event that the stove has just been working, baked, or it is hot in the room.
Set the baking (duration) as desired using the buttons.

There is a separate "Baking" mode. Time can be set from 30 minutes to 1 hour 30 minutes

There is a separate "Baking" mode

And what button does it turn on? There is no such button.

There is a separate "Baking" mode. Time can be set from 30 minutes to 1 hour 30 minutes

What model are we talking about?

Vital, 12 mode.

--

Oops! I doped it myself! Model 2500 has a program called "Baking" with number 11. Her, 2500 has prog 11, 2501 and 2052 will have 12

Vital, 12 mode.

sorry, I found it - in 2511 this is the 14th mode))

Oops! I doped it myself! Model 2500 has a program called "Baking" with number 11. Her, 2500 has prog 11, 2501 and 2052 will have 12

Oh, yes, sorry! You don't have Rye.

You don't have Rye.

Well, what? I still bake rye. I even posted pictures

Well, what? I still bake rye.

Contrary to Panasonic? ))

Well, what? I still bake rye. I even posted pictures

Who would have doubted ...

Contrary to Panasonic? ))

We can do a lot. Together!

Why in spite of? There they put a comb-shovel for rye and wrote that it was for rye. That's the whole difference.

Well, also a mode without fussing.

[rs]

rs, in all Panasonic this mode is

There is no deferral for the Bake mode. This mode is ONLY baked goods, to which the dough must be completely cooked into the flesh before the desired rise.

Sometimes the dough is cooked outside the HP, sometimes the modes are combined to obtain a certain result, etc., and then the "Baking" mode is switched on separately and already until fully cooked. You set the time yourself, depending on: the size of the dough piece, the desired effect (crust color, bakedness), the dough itself ...

That is, it is a separate function that allows you to expand the possibilities of preparing bakery products by combining

I often use

In Panasonic, leveling can take a lot of time from the proofer. But this is in the event that the stove has just been working, baked, or it is hot in the room.

And the leveling - to what temperature does it level out, is it known?

And the leveling - to what temperature does it level out, is it known?

Here's what is known

Link to readable picture

🔗

They wrote somewhere, but I don't remember. I usually do this: turn on the program and, while it aligns, take out a bucket, put everything in it, put it in its place and that's it.
Natasha came and put everything in its place.

Maybe I will now advise something wrong (since I myself have not had anything to do with leaven), but here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=186188.0 the question of how to bake sourdough bread in a bread maker even on a short (3.5 hours) French mode was discussed.
And why did the question immediately arise about the sourdough? That is, this is certainly a great thing, but not as simple as dry yeast - it requires not only additional work, but also additional skills to get a guaranteed tasty result. Personally, having recently bought a stove, I have not yet matured to it, although at first I was a little nervous because of the slight smell of yeast when using dry yeast (according to the principle - suddenly this "unconventional dry speed" will not make friends with my stomach and is generally harmful) and, accordingly looking for alternative recipes. But I am too lazy to master them - bread and dry yeast turns out to be tasty, the stomach from it, unlike the store one, does not hurt, and I "masked" the aforementioned slight odor by adding 0.5 tsp to the recipes. smelling honey (now from its smell when baking all the neighbors go crazy))))

[rs]

rs, There is such a HP Zojirushi Breadmaker BB-CEC20 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0
in it you can make a long proofing up to 30 hours
I just can't understand the point of sticking to the sourdough factory bread Darnitsky is the cheapest made with sourdough, I don't understand ... the meaning is started with homemade bread, the yeast in the sourdough is the same Saccharomycetes in the bag ...

[Alexander]

Alexander, sourdough bread is very tasty, it has a completely different aroma, there is some rubbery crumb.
But it is correct that leavened bread is already quite complex and requires dancing with tambourines in any case. Just like the leaven itself, it also requires attention and time in its conduct. Therefore, if you want to bake on the machine, it is better to use factory yeast. So the result is more predictable. Well, or at least combine the sourdough with factory-made yeast - there will be the aroma of sourdough bread and a predictable rise time of the dough.

sourdough bread is very tasty, it has a completely different flavor,

No one argues how you can use a quick yeast dough as an option, so sometimes I bake in Delongy, but it still takes extra time, and you can't put it overnight.

but it still takes extra time, and you can't put it overnight.

I agree to 100. Now, because of work, I do not have time to tinker with sourdough, so for the last six months I have been baking white pure yeast. Black without sourdough, and I did not like it. But somehow the slightly starved leaven does not affect his taste very much; the sourness is superfluous only for the benefit.

[There is such a HP Zojirushi Breadmaker BB-CEC20 - in it you can make a long proofing up to 30 hours

The thing is probably good, but dancing seems to be even more guaranteed.))

I would like not to experiment constantly, but to find two or three good recipes and then, without hesitation, just use them on a regular basis.))

[rs]

rs, you had a question how to automate baking sourdough, this HP is the only one of its kind that has such long proofing modes that allows you to do this.

[rs]

rs, I think that until you try it yourself, and more than once, and not twice, you will not understand what you need.
When I bought the first stove, I just wanted homemade bread, because I had already tried this before. I bought Moulinex 5004 and studied for two years. I have mastered something. Then, nevertheless, I presented it (it was great for us) and bought Panasik. For almost four years, my only regret is that I did not have time to buy the 257th model - I like its design much more. Everything!
I tried to work with leaven, and in the oven, all kinds of things. But I still return to Panasik - it is convenient and tasty!

[rs]

rs, you had a question how to automate baking sourdough, this HP is the only one of its kind that has such long proofing modes that allows you to do this.

Well yes.Only on one side lies the desire to automate, and on the other - to do it with the least body movements)) Dialectics)

Well, dialecticsS knows no boundaries.) Apparently, you will be satisfied with the button that you pressed and the sourdough - flour - everything else jump into the bread maker, the motor - zip - heating element - shshsh and bread on the table - jump. But I think you will also be looking for a button press. I'm kidding, of course. However, your "to do it with the least body movements" is somehow alarming
Anyway, good luck finding such a bread maker!