Panasonic CD-257 Wheat-rye bread "French"

Sorry! I'll fix it!

[Wheat flour, types, properties, quality, use - discussion]

Girls and boys!

If you want to speak about the quality of the flour you buy, please go to the topic Wheat flour, types, properties, quality, use - discussion

I will mend too

Hello! Woka, I really liked your bread! But for our family, this is a small loaf, 575g. I tried to increase the volume of products to 1kg of rolls, it worked out, but the crumb is still not the same. Have you tried to bake this oversized bread?

No, I didn’t try, because my family doesn’t need big bread.In general, the bread weighed about 750 g.

But you can recalculate for a large loaf:
150 g rye flour
450 g wheat
1.5 tsp salt
1.5 tsp dry yeast
40 g butter
450 ml water

I don’t know how the dough of this weight will be baked. Probably, the crumb really will turn out to be not so airy.

Try it, but what if it works? I sincerely wish you good luck and Happy New Year!

Thank you very much, I will try! My Happy New Year greetings to you and everyone present on this site! Peace and goodness!

Hello! I decided to make not all the ingredients according to Panas's instructions (350g wheat and 50g rye). Gingerbread man did not track, 1 rise is good, 2 rise is good, 3 rise is an ambush about half a bucket and the smell of sourness. Even during deboning, the dough adhered to the bucket over the entire area (I sin on excess liquid). It feels like the dough has stopped. CAM-Moment yeast is not much of a rise time for them (in general, not less than 3.5 hours). French mode. Prompt experienced bakers, set them on the right path.
P.S. I baked an ordinary loaf with this yeast, everything is fine!

Option 1: How much liquid did you put in? Also, you don't need to put sugar in the French regime.

Option 2: was the yeast not very fresh? An open pack of dry yeast should be stored in the refrigerator, tightly closed to prevent moisture from entering.

Option 3: in the "French" mode in Panas, it is better not to use fermented milk products (kefir, whey, cottage cheese), as well as other dry starter cultures. Tested: it turns out something uneven, sour-tasteless ....
All sour milk products are best used in other modes.

Option 4: for a good result in the "French" mode in Panas, it is recommended to add butter. For some reason, all kinds of margarines and vegetable oils do not allow the dough to rise well. I don’t know the reason, but I have experienced it several times, and the result was worse than with butter.

I baked in Panas according to your recipe (or rather, according to the recipe for HP). Everything worked out great. That is why, in the future, I increased the amount of rye flour to 100 g and introduced malt. This is how my wheat-rye "Frenchman" has turned out, which has become absolutely problem-free, everyday bread.

Good luck! Everything will certainly work out!

Option 1: How much liquid did you put in? Also, you don't need to put sugar in the French regime.

Option 2: was the yeast not very fresh? An open pack of dry yeast should be stored in the refrigerator, tightly closed to prevent moisture from entering.

Option 3: in the "French" mode in Panas, it is better not to use fermented milk products (kefir, whey, cottage cheese), as well as other dry starter cultures. Tested: it turns out something uneven, sour-tasteless ...
All sour milk products are best used in other modes.

Option 4: for a good result in the "French" mode in Panas, it is recommended to add butter. For some reason, all kinds of margarines and vegetable oils do not allow the dough to rise well. I don’t know the reason, but I have experienced it several times, and the result was worse than with butter.

I baked in Panas according to your recipe (or rather, according to the recipe for HP).Everything worked out great. That is why, in the future, I increased the amount of rye flour to 100 g and introduced malt. This is how my wheat-rye "Frenchman" has turned out, which has become absolutely problem-free, everyday bread.

Good luck! Everything will certainly work out!

Everything was laid according to the prescription for HP. Today we baked Darnitsky according to the Fugaski recipe, the usual mode, everything worked out. I have a feeling that the French dough passed. In normal mode, I am almost sure of the result. As an option, I think maybe some water at the leveling stage has leaked to the yeast.

On the French setting, the dough is suitable for 4-4.5 hours. There, temperature equalization takes a lot of time.
It seems to me that this is a yeast problem. Have you tried regular white French bread in this mode?

On the French setting, the dough is suitable for 4-4.5 hours. There, temperature equalization takes a lot of time.
It seems to me that this is a yeast problem. Have you tried regular white French bread in this mode?

Yes, he was, short. Today they baked in the usual way, increasing the norms of ingredients (flour-500 g., Yeast-1.5 tsp. L., Salt-1.5 tsp. L., Water + milk 50 / 50-330 ml., Butter-20 g.) And got a good bread (total rise time 2:10). It seems that the strength of the yeast is not enough in the French regime, the last rise is very sluggish, compared to 1 and 2, none.

Strange ... Usually in Panas, the French regime is hassle-free for everyone. Probably, there really is something wrong with the yeast

I also remembered that Saf-moment yeast is labeled "fast-acting" and "bakery dry fast-acting". For the French regime (and for all others), I only use bakery. Good luck!

I want to try to bake in Panas 2501, because according to the standard French baking with the addition of rye flour, where 350/50. The bread is incomparable, but I want more "rye" But the question is - there is no malt ... If without it?
And yet - if I can't find coriander or caraway seeds, but in our tulle it is necessary to go to the market, there is not always time. THEN I put hops-suneli. It's also very good :-)

And yet - how can you make rye-wheat in the main mode? So that there was a bigger loaf? Well, every day I bake ... what is it ... Are there any proportions? Not necessarily "French", just if 600 grams of white flour, then how can you break them into wheat and rye for the main mode so that the bread is baked and rises and it tastes delicious? 500/100?

You can safely do 50/50, that is, half rye and wheat flour.

Basic normal, not accelerated? I will definitely try, thanks!

And yet - how can you make rye-wheat in the main mode? So that there was a bigger loaf? Well, every day I bake ... what is it ... Are there any proportions? Not necessarily "French", just if 600 grams of white flour, then how can you break them into wheat and rye for the main mode so that the bread is baked and rises and it tastes delicious? 500/100?

If there is more rye, then, of course, fermented malt is needed. But now I don't have malt either - it's over. I bake in the same proportion: 3 parts wheat flour + 1 part rye flour, but without malt. It turns out delicious gray bread. One of these days I will still find time and go to the store to buy malt.
If you want a larger loaf for 600 g of flour, then the proportions will be: 450 g of wheat flour + 150 g of rye flour, 450 ml of liquid, 1.5 tsp. salt, 45 g butter, 1.5 tsp. dry yeast (if in French mode).
All the same can be done in the main mode, but add 1.5 tbsp. l. sugar, instead of butter - 2 tbsp. l. rast. oils, reduce the liquid to - 420-430 ml.
Good luck!

Thank you very much, I will definitely try. Today I made bread on the "Frenchman" mode, but instead of water - beer and in flour 300/100. Tomorrow my husband will come from one day (he is in the Ministry of Emergencies) to try. I myself hardly eat bread ... Completion ... um ... does not allow.

It will be delicious on beer. Admin has such a bread in his recipe selection. But it is better to use dark beer ("Porter").Also, in the absence of malt, you can use dry sourdough for kvass. In general, you can always get out

I bake this recipe, only for 600g, and put it on the timer (10h), but my roof constantly falls. I really want to make a beautiful bread, but it does not work. I tried less liquid to pour 360-380ml. anyway the roof has fallen down Help me figure it out, well, very tasty bread, and even when you wake up in the morning, and it smells all over the house.

I, too, once tightened the napkin .., since then I only cover it with a large plastic bag so that the tails come out from under the lid ...

Tell me, what is the napkin or bag for?

Tell me, what is the napkin or bag for?

When the kneading takes place, the flour becomes dusty and the liquid can be thrown out of the bucket - on the heating element, on the inner walls of the HP can get (and gets ..). In order not to scatter there inside and cover with something. Only this can be done if you do not have a delayed start or you are sure that you will not leave the house, or you will not fall asleep .. Then, when the first stage of mixing has passed. then, naturally, everything is removed.

I bake according to this recipe, only for 600g, and put it on the timer (10h), but my roof constantly falls. I really want to make a beautiful bread, but it does not work. I tried less liquid to pour 360-380ml. anyway the roof has fallen down Help me figure it out, well, very tasty bread, and even when you wake up in the morning, and it smells all over the house.

The roof falls in two cases: a lot of liquid or a lot of yeast. Reduce yeast. And the bread, really, SUPER! However, I do not bake it on the timer. I prefer a small loaf (there are three men in the family, they eat it quickly), bake it every other day. But it is always fresh. Good luck!

I bake according to this recipe, only for 600g, and put it on the timer (10h), but my roof constantly falls. I really want to make a beautiful bread, but it does not work. I tried less liquid to pour 360-380ml. anyway the roof has fallen down Help me figure it out, well, very tasty bread, and even when you wake up in the morning, and it smells all over the house.

You are all right with the liquid. And how much yeast do you put in? Please give your proportions for all ingredients. Let's think together

The roof falls in two cases: a lot of liquid or a lot of yeast. Reduce yeast. And the bread, really, SUPER! However, I do not bake it on the timer. I prefer a small loaf (there are three men in the family, they eat it quickly), bake it every other day. But it is always fresh. Good luck!

And I have already worked out this recipe so much that I can set it on the timer in the morning, and by the evening, having come home from work, the whole family has fresh bread. I am very happy with the optimal combination of ease of preparation (no need to keep an eye on the bun and therefore can be set on a timer) and taste

So please give me the correct recipe for 600g, otherwise 400g is not enough for us to bake for so long. You are welcome

Here at 600 g:
450 g wheat flour
150 g rye flour
1.5 tsp dry yeast
1.5 tsp salt
1.5 tbsp. l. fermented malt
45 g butter
450 ml water
Good luck!

Thank you very much! I will try.

[CA]

Thank you very much! I will try.

CA, Just keep in mind that on the French program, in the instructions for Panasonic, the maximum flour weight is 400g. You have Panasonic, right?

Yes, I have a Panasonic, and what is no longer possible? I baked both 400g and 600g, there is only one problem - the roof is falling. Well, it is painfully delicious bread according to this recipe, I want to improve the recipe. It also seems to me that there is a lot of water, although I have not a significant change in the recipe for wheat flour 400, and rye flour 200g.

Woka, tell me, is it very important that I changed the amount of flour?

I tried to increase the amount of rye by 50 g - the roof was uneven. For some reason, it is the 3: 1 ratio that turns out to be optimal.
And as for increasing the flour mass to 600 g - I don't know, I haven't tried it, because my husband and I don't need big bread. I don't think much drama will happen. Well, unless it rises under the edge of the bucket.
In general, if you try to experiment, write, please, what happened

dyakuyu

I made such bread. Water put 300 ml, and yeast 1.5 tsp. And at the end of the baking, the roof fell. I had to add some flour, otherwise the bun was poorly formed. What caused the roof to fall?

I made such bread. Water put 300 ml, and yeast 1.5 tsp. And at the end of the baking, the roof fell. I had to add some flour, otherwise the bun was poorly formed. What caused the roof to fall?

We read here Bread rises, but falls inside. The reasons. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0 and keep the flour / liquid balance when mixing

Sorry, maybe I'm stupid, but I still don't understand why this happened. The gingerbread man was excellent, and literally 15 minutes before the end of baking, I saw that the roof fell.

Anya! On the "French" mode, a long time is provided, so in this yeast recipe you need not 1.5 tsp, but 1 tsp is enough. A dough with this amount of yeast is perfect. It is possible that the overload of yeast could have caused the dome to collapse. Admin prompted you a link where you can read the reason for the falling of the dome of bread. In short: there are two main reasons - non-compliance with the liquid-flour balance, excess yeast.
Try to make it again according to the recipe, and you will definitely succeed! This bread is very wonderful

Sorry, maybe I'm stupid, but I still don't understand why this happened. The gingerbread man was excellent, and literally 15 minutes before the end of baking, I saw that the roof fell.

There is one more reason: the French mode, provides for a cycle of 6 hours, it is quite possible for such a long time the dough in the last proofing could stand, and the roof sagged during baking.

I have a French mode 3.35 hours

I have a French mode 3.35 hours

Sorry, I didn't cut it

Let's give here a complete recipe for bread, what and how much they took and how - let's look again

300g - wheat flour
100g - rye flour
1.5h l - salt
30g - butter
300ml - water
1.5 tsp dry yeast
1 tsp - ground coriander
1 teaspoon liquid malt was dissolved in water, which is in the recipe
It seemed to me little flour when kneading a bun, and I also added
Despite the collapsed roof, the bread is sooo tasty

Like that:
Flour 400 grams, including rye
Liquid: 300 water + 30 oil + 5 malt = 335 ml. at a rate of 280 ml.
Excess liquid is ABOUT 50-60ml. but one should take into account the presence of rye flour.
Yeast 1.5 tsp at a rate of 1 tsp.

There are many reasons: perhaps the flour was damp higher than necessary.

Knead again, track the bun.

I tracked the gingerbread man. It was like wheat bread. Plump, did not stick to hands. 400 grams of flour was not enough, I also added.

I tracked the gingerbread man. It was like wheat bread. Plump, did not stick to hands. 400 grams of flour was not enough, I also added.

Knead the bread again and observe the whole process: what kind of dough turned out, how did the dough rise during proofing, how high, it is better to only double, how long the dough was proofed, and so on ...
Much depends on the behavior of the dough ... and baking is already the last stage in the oven, it is already stable there.

Tomorrow I will try to bake this bread again. The dough rose very well. When it was baked - I looked through the window - the bread was just handsome. And then opal
Tomorrow I will write how the new attempt at baking such bread went

When it was baked - I looked through the window - the bread was just handsome. And then opal

Through what window? Where is the window in Panasonic? Or do you have a different HP? Then indicate it in your profile!
The reason for the fall is that for your HP you need to select another recipe, the French mode 3.35 hours is an accelerated French in Panasonic, I will say bread is not very suitable for eating

Through what window? Where is the window in Panasonic? Or do you have a different HP? Then indicate it in your profile!
The reason for the fall is that for your HP you need to select another recipe, the French mode 3.35 hours is an accelerated French in Panasonic, I will say the bread is not very suitable for eating

I have HP Orion OBM 27G. Honestly - the bread turned out delicious, despite the roof

I have the same reason, but I never got why. The bread is really very tasty, only I baked it at night on the timer, I thought it was a long proofing, although I also stopped working out during the day, so now I bake it using French liquid sourdough and I think that this is the most delicious bread of all that I have baked (rye with beer)

[ka]

ka, and what is this French leaven? What does it look like and where is it sold?
I put the bread on the oven again. Reduced water and yeast. The gingerbread man turned out. Now I'm waiting ...
Rises very well. Even a little more than doubled. There are still 25 minutes left before baking. I'll see what happens.
It is baked. But the roof has already begun to sink :(
2 minutes until the end of baking. The roof has settled

In the section "Starter cultures" read, there are a lot of them. Cool stuff.