Panasonic CD-257 Wheat-rye bread "French"

Probably a stupid question - if instead of 6 hours, in principle, it turns out on a 4-hour program, then what will happen on an accelerated program? If there is no time at all))

Hello, friends! I will try to answer everyone, since I rarely visit the site. Thank you so much for your feedback! For experimenters: I have given a basic recipe, but almost always I slightly change it - either I do not put spices, then I vary the amount of malt, then I’ll come up with something else. It always turns out great. But the main thing is the "French" regime. Once I put it on "Basic" - we got a different taste and texture. Also tasty, but differently - the bread is a little denser, the crust is different, and the flavor is less creamy. Regarding the fast mode: I think that it is inappropriate, because something unknown will turn out. After all, the main feature is the "French" mode. I wish you all good luck !!!

Hello! I want to thank the author for a wonderful recipe. The bread came out the first time, the height is about 16 cm, light, airy with a pleasant rye taste. Stove - Panasonic SD-257, bought a couple of days ago b. at. before it was Severin, but Panasonic is out of competition!img] [img width = 412 width = 134
The crust, immediately after baking, smeared with water, became soft, but a little "shriveled"

[andro777]

andro777, Panasonic rules

I tried to bake this bread, the recipe is wonderful, it is eaten with a bang, but switched to sourdough.

I tried to bake this bread .... but switched to sourdough.

I have counted this recipe for a ferment of 100% hydration (50:50 water to flour) and have been delighting my family for almost 3 years

I have counted this recipe for a ferment of 100% hydration (50:50 water to flour) and have been delighting my family for almost 3 years

The recipe in the studio!

I baked this bread. NO malt or coriander. 350 g wheat flour + 50 g rye flour + 50 g whole grain, 300 ml water. Then, in the process of mixing, I added 3 tbsp. l. wheat flour (in the process of kneading, there was a little porridge along the bottom at first). French mode, 5 h.



Thanks for the recipe!

You can ask an off-topic: how to delete photos in the gallery? and is there a search inside the topic?

[zhanna83]

zhanna83, if you have a Panasonic, then you didn't have to add flour, yes, yes, with legs it turns out
pictures in the gallery are not deleted
I will not tell you about searching within the topic)))

She baked bread exactly according to the recipe, but the roof fell through ((
I baked for the second time using the same recipe and reduced the water to 230 ml (taking into account 20 g of oil drain) and received 250 ml. liquids for this amount of flour (just right.)
BREAD turned out !!! Maybe because my stove BURNING -900W UR? Don't know, but batter (For the first time)
can only be baked in the oven.
Today I bake this bread again because I like its taste and thin crust.

I baked this bread exactly according to the recipe (my only second in a row, HP Panasonic 2501). The lid was crumpled and the crust came out very dry as it seemed to me (after softened), everything was baked inside and the crumb is tender
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/b5ecd6666d774b8ea74c1f51f94a3779]

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/521935d098f9419c9d9b4cd971862eb8]

Probably, flour should have been added to the bun?

Finally, this recipe succeeded in Panasonic 2501. In the previous bread maker (Midea), the bread turned out to be high and airy. With Panasonic it did not work like that - it was rather small and damp. I added yeast up to 1.2 h / l plus 1 tbsp / l sugar (300g wheat flour and 50 each whole and rye flour, 305 water). Bake the way you wanted. Added dry onions, dried tomato, some Provencal herbs and coriander. So my bread smells like pizza :-) For sandwiches, that's it!

Finally, I got to him. Just baked. Very pretty to look at. But I changed the recipe a little. Instead of water, I took a potato broth (it was a pity to pour it out) in an amount of 300 ml. I took 1 grade wheat flour, and instead of butter I put Rama butter (I have a lean version). Yes, and my yeast is pressed, I only admit it, 7 grams, stirred in a liquid. The rest of the ingredients are according to the recipe. Baked in HP Rollsen on the French bread program. The size was set at 900 g, which is 3 hours.50 minutes The gingerbread man was just perfect
🔗
Sorry for the photo, clicked the phone

I liked the bread The crumb is elastic, does not crumble at all
🔗
I will still bake And I liked that it was sugar-free, wonderful table bread The main thing was without problems, I threw everything in a bucket - and no dancing with tambourines

[Tatiana S.]

Tatiana S., yes, and my favorite version of bread for every day))) I also take flour 1c, what butter is there and throw it, then butter, then vegetable
and the regime also happens for everyone, then the main one, then the Frenchman, in my stove it lasts 6 hours

And I bake again. I also bake on potato broth, only I took 150 g of rye flour, and 1 grade wheat flour - 250 g. The gingerbread man was pretty, but the roof is not so convex. This means that there is no need to increase the amount of rye flour.

Thanks to the author for the recipe. The bread is great!

Boka, thanks for the recipe, the bread is delicious, fluffy - I didn't have time to photograph the whole, they cut it in half))

I baked at 2511, the "French" mode, Fermipan yeast put 3/4 tsp, there was no fermented malt, I added 1 tbsp / spoon of rye molasses (I was very worried there was a lot of sugar, but it cost), I also added half a tsp of caraway seeds.

And my very first bread according to this recipe turned out great !!!!! Thank you!

And my roof is bumpy every time, I just can't cope.

[Boka]

Boka, thanks for the recipe! I didn't change anything in the recipe, everything turned out great!

[Olyushk @]

Olyushk @, try to reduce the malt, sometimes I don't add it at all, it turns out just gray bread

[Tatyana]

TatyanaMine just like the malt aroma, which is why I liked the recipe. Today I reduced the water to 290 ml, the roof turned out to be better, bumpy-one-sided.

good morning everyone. today I put this bread. added a spoonful of agram dark yet. I hope I won't spoil

I often bake this bread. I like it very much in both versions ... both in Basic and in French. I bake with pressed yeast.
Thanks for the good recipe!

Thanks for the well-proven recipe! Rye bread is ideal for me. I bake in cotton LG HB201-JE. I take 300 ml of water, I do not add malt, I use pressed yeast 6 grams. It turns out great, only the "French" mode lasts for 4 hours and not 6 hours. After completion, I immediately take it out, cover it with a towel, if it remains on the heating, then it melts.
This is how it looks, many times I have already baked it always turns out this way.

Hooray, it worked,


and the roof is curly, why?

I reduced the liquid by 20 ml, in the first batch for the kolobok I added another tablespoon of white, I was frightened by the liquid kolobok.
I can't find malt yet, I added a tablespoon of dry kvass.

Added Sunday 19 Mar 2017 6:30 pm

And if you add dark beer instead of water? So it is possible?

[Boka]

Boka, thanks for a good and such a simple recipe for a delicious bread. I baked yesterday, just added not 1, but 1.5 tsp. salt, malt 3/4 tbsp. l., and coriander 0.5 tsp. l. We love so much! Everyone in the family loved it!

[Boka]

Boka, baked this wonderful bread several times! But I registered only today, and I want to say a big, big thank you right away for reworking this recipe! Indeed, much tastier than a recipe from a book by Panasonic.

Good day everyone! I want to try to bake this bread, it is painfully praised here, but my bread machine does not have the "French bread" mode. After reading the entire thread, it is clear that you can bake it in the basic mode, but I want to do it with the very crust I’m talking about. pages numbered diferambs and choked with saliva, looking at the photos of the report Can you please tell me how you can try to contrive and bake this bread without the "France" mode? Bomann CB 594 bread maker with Normal, Shnell, White brod, Susses brod, Vollkorn (wholemeal bread), Kuchen (muffin) modes. I started looking for a suitable option, reading the user manual downloaded here, but I got even more confused, and in the attached recipes there is only the preparation of the dough itself for a French roll, but nothing about baking ...Help with advice, I'm new to this business!

[krekushka]

krekushka, can you try to bake bread on the longest program?

[Elena]

Elena, Thanks for the quick response! The longest program in my oven is Weissbrot (3h50min). It is written that it is intended for the preparation of especially light, low-calorie bread. I will try and report

Something has not baked this bread for a long time ... I adore it, but I can not tear myself away from it .... Today I broke my diet, baked it in the main mode, I thought it would not be so tasty, it didn’t help. I didn't add coriander, but poured flax seed and added water ... But Panasik coped with it - soft, tasty, with a hard crust.

Girls by the method of tests, I bake almost such bread, only I take 150g of rye. + total flour destination, tsz, and dilute with a tower. I brew malt 2 tbsp. spoons. I stir on dumplings for 10-12 minutes, and then bake on rye. Today I decided to add a spoonful of barley flour, an interesting taste. But the roof, lately, too, has become corrugated, as I am dropping because of the milk.

Thanks for the recipe. just pulled out the bread. I haven't cut it yet. smells good, but the roof has collapsed.
think maybe my fast acting yeast ..? tomorrow I'll see the bakery saf, as they write here. and try again

Please tell me, does malt somehow influence the bun, its structure? I had to add too much flour to clear the swamp under the bun. This sometimes happens when there is a lot of rye flour. But there is only 100 grams!



The bread is baked. Climbed above the bucket. On the 20th minute of baking, it began to shrink ... The roof collapses. Definitely a lot of yeast! Saf is over. I took Pacmaya today. Apparently too playful ... It's a pity, I wanted nice bread. Tomorrow afternoon I will repeat from 0.6 tsp. yeast.



I will write about the final result a little later today.



By the way, my baker is Redmond 1910



I read the tape just now ... Basically, this recipe is baked in Panasonic. The result is all the more interesting !!!



The bread is good. Salt, however, is not enough. The roof collapsed on one side. Now I measure the products again. I'll try to bake with 0.6 tsp. yeast.



Regarding this bread, I noticed the following. In the French mode, the batch is longer. The gingerbread man softens and begins to smear. Probably, it is desirable to form a bun, it will become softer during kneading.



One more observation ... Yesterday the dough was much softer, there was gruel under the bun. Got up faster. Was baked, got it without problems.
Today the dough is cooler, I tried to remove the gruel under the bun. The bread comes up much slower. But yeast today is not 1 tsp, but 0.6 tsp.



The bread is baked. Two centimeters lower. The roof is okay. Cool down, insert a photo.



Well, here's the photo ... On the first - from 1 tsp. yeast, for 2 and 3 - from 0.6 tsp. yeast. The bread can be raised higher. You just need to achieve the softest possible kolobok. Tomorrow I will try to raise the third loaf.















Many thanks to the author. The bread is delicious. Soft. The pulp is fluffy. When slicing, only the crisp crust is crumbled. Baked in French mode.



And it is not necessary to bake in Panasonic. And the roof collapsed due to the increased yeast content.

And the French regime is rather capricious. The bread is often overridden. This is also one of the reasons for the roof falling.



Still, I prefer the main mode.

Thanks for the recipe. just pulled out the bread. I haven't cut it yet. smells good, but the roof has collapsed.
think maybe my fast acting yeast ..? tomorrow I'll see the bakery saf, as they write here. and try again

Buy fermipan super 2 in 1 yeast !!!

What do you mean !!! You can't find such people in our wilderness ... Saf is a moment of current ... Or the company "Pripravych". Ooooooooo very rare Pakmaya.



Oh, it wasn't addressed to me ... But anyway, we don't have such yeast: - ((

We have them occasionally appear on the market. More often I buy in the Kiev online store. French yeast. Vacuum packaging 500 grams. These are for any baking, and there are for muffins. Very good, though they have risen in price (((

[flour-liquid-yeast]

the French regime is rather capricious. The bread is often overridden.

No more capricious than others
The other day there was a discussion of the fallen dome of French bread, and from the photo it turned out that after the last kneading, the yeast did not raise the dough to the desired level.

Everyone has different products and you need to find the perfect one for them. balance flour-liquid-yeast.

In addition, it is important to maintain the temperature balance, for example, in hot weather, use chilled water so that the dough does not ferment ahead of time. And if it is very hot, then it may be necessary to refrigerate all the ingredients for even the simplest bread by storing them in the refrigerator.

To deal with the real reason for the substandardness of the finished bread, you need to write a recipe, change / replace something, was it hot and cold in the room ... And attach a photo of the finished bread and its cut. Then it will be possible to make the most accurate "diagnosis" and advise on "treatment"

this is now our favorite recipe! We put half a dose of yeast overnight on the French mode.
Happy every time. !!! Very grateful for the recipe!

A very important point is that the yeast floats and reacts well with the sugar. Somehow we hurried, and the bread did not work.
So now I always pay attention to this!

Well, I don’t know ... The same bread ... In the main mode with the roof, everything is okay. In French, it falls. I use the same products ...



The wheat-rye gingerbread man has already worked out to automatism ...



We haven't had warmth yet. We are Northerners. The first day of summer was met without a single green leaf on the trees and with last year's yellow dried grass :-(

Do you have summer? And when does it end?

Girls, tell me, please, in our shops fermented malt is not for sale, the current Internet will help me. About Pudov very bad reviews on the site, can you advise anything else? I want this bread !!!!! )))))))))

[Mashutka]

About Pudov very bad reviews on the site

MashutkaIf you're talking about fermented malt, then Pudov is good. I tried different ones, I stopped on it, it is very fragrant and has a "correct" smell. I don't know how to describe it in words, but if you buy different brands of malt, you develop an understanding of how it should smell.
Maybe, of course, someone came across a low-quality Pudov, but not me.
I regularly bake custard rye bread, where a lot depends on malt.

I also buy Pudov malt, excellent malt. I buy in ozone. there you can buy panifarin

[Mashutka]

MashutkaIf you're talking about fermented malt, then Pudov is good. I tried different ones, I stopped on it, it is very fragrant and its smell is "correct". I don't know how to describe it in words, but if you buy different brands of malt, you develop an understanding of how it should smell.
Maybe, of course, someone came across a low-quality Pudov, but not me.
I regularly bake custard rye bread, where a lot depends on malt.

I completely agree with Sveta. I bought malt from different manufacturers. I think Pudov is the best.

I also ordered Puds through the official Internet store. And to the malt, and to the wort of the grievances of the years. Summer - it certainly happens. But later than in the Urals, for example, and much shorter. Already in August, it usually rains and cold, we walk in jackets :-( But today, on the bird cherry under the window, the buds are puffed up and the greens are barely noticeable among them ... And yesterday on a little walk I saw several dead dandelions and how madly yelled, Hurray , summer has come! ,,. And on the thermometer - 9 degrees, thank God with a plus sign! But today it is almost 30 !!! Truly it has come!



This is how we live ... We rejoice every warm day ;-)

Thank you, (so that I could do HP without a website, I can't imagine sales, although I know, I would live peacefully without a mountain of vital priblud scattered throughout the apartment, because the kitchen does not fit))), I am glad that everyone is like that)))) ... And then I read a lot on the site of reviews-mamadaragaya. Tady rustled for ozone to order.