Panasonic engineers programmed kneading in Panasonic at a certain temperature of the ingredients in the bucket. So that the user does not bother with this knowledge, they made a stand. When the user loads the bucket, the stove sensor sets values for heating the contents to the set temperature, and only then the stove starts mixing. By the end of kneading, the dough is at a predetermined temperature by the engineers and is fermented.
Then everything happens at the set temperatures and times from the engineers of Panasonic.
What do we have in the supra. Personally, I have no idea what temperatures need to be heated !! ingredients in a bucket. Rather, instead of this heating, we mean that you just need to take water at a given specific temperature.
I suggested calculating this empirically by measuring the temperature of the dough during kneading in modes. Since the temperature of the dough at the end should not exceed 28 degrees for ordinary light flour, then at least we understood how best to choose water for kneading, avoiding overheating. Here it is, "standing" in the supra.
Nobody measured the temperature, but we found out on one specific mode, that the colder the water on basically mode, the better. Well, even take almost ice water for weak domestic flour. What is your heating stand? !!! the colder you have !! ingredients, so in practice it turned out better !!!! at least for basically mode. They did not move further.
Panasonic initially kneads less intensively, with less heat than the supra, at least on the studied basis, which is still unknown in other modes. And this cannot be changed, there is no way to get in the supra. In Panasonic, sometimes you even need to warm it up, but you only need to cool it (in the main mode).
Is it realistic to imitate a Panasonic in a supra? At least in the main mode, you have a different batch, different batch requirements. Other temperatures for fermentation and proofing at first glance, because specific values have not been measured. And nothing can be changed in the main mode. It is far from the parameters of Panasik. What is there in other modes - I don't know.
As for baking bread in general. Imagine hand-kneading. You would knead the perfect dough. Soft, pleasantly warm with no strand, sticking off your handles. In a bread maker, this is an ideal soft, non-sticky bun. Kneading a kolobok is an imitation of hand kneading. Only instead of handles, a spatula. And the point is to knead the same high-quality, non-sticky, pleasant, ideal dough-bun.
To do this, in any mode, I suggested that you touch the dough and achieve perfect kneading without overheating and without stratification - a sign of overheating and spoilage.
In manual recipes, they usually write. Knead before sticking out of hands and ferment well there for 1 hour at 30 degrees or before rising 2-2.5 times, hug, ferment for 1 hour at 30 degrees or before rising 2-2.5 times, hug, let the proofing for 25 minutes at 45 degrees or until raised in 3/4 tins, bake 35 minutes at 220 degrees
That is, all parameters are prescribed in manual recipes. In Panasica they are not voiced, but they are carried out according to the exact same recipe conceived by the engineers. In Panasik, the temperature of the kolobok does not exceed 28 degrees, and fermentation is carried out at 30-32 degrees in the main mode, up to the same 2.5 times, well, at least in my typewriter. It would be possible to simulate Panasonic knowing exactly the temperature and time at each stage and setting the same in your machine.
That is, let's say you would combine the mixing intensity by running several programs or interrupting the main one.
Moreover, it is unrealistic to imitate the movement of the scapula. They are different in different cars. You can only repeat the state of the kolobok. That is, to make the perfect batch in each machine, focusing on its intensity.
Panasonic, for example, does not just have 22 minutes of kneading: it is a complex movement at different speeds with alternating pauses. But this is not essential, because a perfect batch of the same quality can be obtained in a supra. But we must focus on its intensity, and not stupidly adjust the time !!!
Then you need to know the technical options each stage on each mode in both typewriters and set them absolutely identical in time and temperature. Or make a similar combination, taking into account the difference.
Although I not I understand the need for this completely.
you just need to go to the ideal kolobok yourself with the ideal initial fermentation temperature, so that later your fermentation will go on schedule. And what longer mode, the more he will endure mistakes.
Bread maker Supra BMS-350 # 996
table of your modes.
There is always such a dependence in baking:
- the simpler the composition of the bread, that is, it is without baking, then the longer the fermentation, the tastier the bread
- for very rich bread, with a high content of fat, eggs, sugar, you can shorten the time, the taste will get baked.
For a bread machine, as a rule:
the longer the setting, the more gentle it is. The longer the fermentation is, the lower the temperatures are, as a rule, and the more delicate, delicate batch is available.
Panasonic gives three lifts - two strokes, and supra - two lifts in all modes according to the plate. Just one swing. A slightly different approach to fermentation, but the supra has a pause for swelling - in my opinion, a very great thing. The fermentation time is very good even for the supra.
But at the supra, we don't know what the engineers have in mind for the perfect result. Rather, we do not have a prescribed recipe. This question can only be investigated empirically.
Look. For example, let's compare the main mode with the French one. We will focus on the plate, although it is possible that measurements are not entirely correct there.
Basic French Whole Grain
total time 3.10 3.55 3.55
batch 10 20 10
swelling 20 40 25
kneading 15 20 40
fermentation 20 20 20
wrinkle 0.1 0.1 0.1
proofing 50 65 72
baking 65 70 65
Well, right away. 3.55 should give more tasty bread with a simple composition than 3.10, provided that the dough does not overheat in the process, does not overcook, and so on.
The longest proofing takes place on the whole grain mode according to the plate, that is, the lowest temperatures according to the plate are meant there. The longest baking in French, there will be the thickest crusts, which is understandable - they should crunch.
In terms of kneading, I don't quite understand why kneading is so long on CH with French.Perhaps it is there for a long time, because it is very delicate. 40 minutes are not intensively kneaded in any machine. Either the plate is lying, or some very special mix. We must look at it in practice.
Now you and I know that when using the main mode, you need to take ice water, the bun should be made of medium elasticity, the strengthening of flour is welcome.
You have not explored other modes. Perhaps on the central lock with French, other parameters will be required. Maybe you can take the water warmer and not overheat, and the kneading will be more delicate, the bun will bake softer than the stove. It is necessary to study, to look in practice. No one made the plates without errors, did not measure the temperature. Nothing is known now.
When I have a new machine, I take the basic recipe for a simple wheat bread and run it on the modes that are of interest in the first place. I see the difference in modes. I understand what the stove needs. Of course, I try to measure and record the technical parameters in terms of fermentation temperatures. It's easier to navigate this way. When you have a sign in front of your nose with explanations of the modes, stage times and fermentation temperatures, you will roughly figure out where it is best to do for which recipe. Especially if you want a manual one, precisely spelled out in stages. Of course it would be most convenient, but dreary. And you are reluctant, as I understand it.
In your case, at least find your way around where you have the weakest kneading - for domestic flour this is only a plus, where is careful fermentation, and it is stupidly empirically you could go out to your own ideal batch, adjusting to the mode in your stove))))
Now I'm talking about how to do it automatically. I do not consider the option of combining programs with dances around the typewriter throughout the entire regime. This is already the most extreme case. Well, yes, you can knead it on one program, start another for half an hour, then take it out - knead it with pens, then start the third one, but in any case, even for a combination of programs and dances with a tambourine around the machine, you need to understand them. Know where is more intense or hotter, I so love to know and temperatures.
It makes cakes especially wet. Use the machine as a kneader and fermentation station. Knead with the nose in a bucket until the dough looks like the recipe requires. Then, fermentation is started in the mode where the fermentation temperature corresponds to that required in the recipe. They are crushed with handles, put in freelance molds, defrosted in hp, and baked in the oven.
I had budget cars. Yes, they require more attention at the initial stage, but with an understanding of the needs of the machine, bread turns out no worse than Panasik's.
Another thing is that in Panasonic it is necessary to puzzle less. It's easier there for a beginner.
You know, I would even suggest you bake your favorite bread by hand a couple of times. Place, smell, see the rise, view on the rise. A typewriter is a robot instead of a human. But when you opened the lid, you would understand what's wrong with the dough and rotate your robot as it should.
I would like to write you something positive thread: like you can do it simply and quickly. But you have saved on money - now you have to spend time and effort. However, the Supra is, in my opinion, a great machine with good potential. Therefore, she should reward you a hundredfold for your efforts. The only question is whether you have the patience and zeal to tame it completely.
You need to see the difference in modes. Finding the perfect kolobok with the ideal temperature for each mode will be 99 percent successful. But perhaps the CZ-regime or French will make your task easier. In French, you can get ordinary crusts if you interrupt the baking as in other modes, and do not let it bake for a long time.
Explore your car.
