Elena 65
Quote: Lagri

Here I baked a delicious small loaf of 300 g of flour (200 g of wheat and 100 g of rye and a little malt for taste).
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
But I noticed lately that the bread is kind of under-baked, damp, even when it gets cold. What is it - flour is to blame? Previously, I did not notice something like that.
I had a whole batch of "mixed" bread, which very quickly became covered with small white specks and it was kind of damp, I began to look for what flour gives - wheat August is to blame. I threw out the leftovers and bought Macfoo bread again dry and without stains. The flour was freshly ground, but apparently the grain was "contaminated".
Lagri
Lena, I even baked the same story in another bread maker. I always baked from this brand of flour, a local bakery, and never met with such. It seems that the bread looks normal and when you press on the top of the bread, the bread returns to its original shape. And if you crush the crumb separately, then you can sculpt balls ...
Admin
Quote: Lagri

Lena, I even baked the same story in another bread maker. I always baked from this brand of flour, a local bakery, and never met with such. It seems that the bread looks normal and when you press on the top of the bread, the bread returns to its original shape. And if you crush the crumb separately, then you can sculpt balls ...

We read here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62140.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0
Elena 65
Quote: Lagri

Lena, I even baked the same story in another bread maker. I always baked from this brand of flour, a local bakery, and never met with such. It seems that the bread looks normal and when you press on the top of the bread, the bread returns to its original shape. And if you crush the crumb separately, then you can sculpt balls ...
Masha, I have been buying this flour ("August") since February, I really liked the flour, but they bought a bad new crop. And the stove will not help here, so I take packages of no more than 5 kg. And the phlegm in the bread on this flour, I felt in the middle, and so outwardly there were no pretensions, only it was scary to eat.
Lagri
Quote: Admin

We read here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62140.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0
Thank you for reading.
Quote: Elena 65

Masha, I have been buying this flour ("August") since February, I really liked the flour, but they bought a bad new crop. And the stove will not help here, so I take packages of no more than 5 kg. And the phlegm in the bread on this flour, I felt in the middle, and so outwardly there were no pretensions, only it was scary to eat.
Flax, I buy flour at 2 kg - 1 pack, I do not take 5. And it ends already. Naturally, I will not stove with it, but I will buy another. Of course, there are no stains on the bread made from this flour (and even after a few days) and signs of the described diseases, in the topic that Admin advised, of course, and after standing for several days he is no longer wet, even rather dry - still this flour "aside ".
Elena 65
I also read the post, there are so many nuances for obtaining high-quality flour, we cannot know everything and the manufacturer will not tell, but I definitely had a "sick" batch. So I didn't buy more. I bake on Makfa, "heavy" she is as for me on gluten (you can pour less of it to the manufacturer), but she never failed, not once.
Elena 65
Quote: | Alexandra |

Maybe someone will answer me this question - if you bake a cake in 2501 - it is necessary to lay oiled paper, right?
I don't think it's necessary if there is a lot of fat in the cake, and you need to look at the amount of sugar. I bake a cupcake
Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
With this recipe, it is better to put paper, there is a lot of flour, there is a lot of sugar, caramel sticks to the walls, there can be silicone.I use a wooden stick from the sushi to "rustle" with a spatula But if the bottom sticks, you will have to pry it out of the mold and this can "tear" the cake
Lagri
Quote: Elena 65

I also read the post, there are so many nuances for obtaining high-quality flour, we cannot know everything and the manufacturer will not tell, but I definitely had a "sick" batch. So I didn't buy more. I bake on Makfa, "heavy" she is as for me on gluten (you can pour less of it to the manufacturer), but she never let me down, not once.
And I buy flour from a local manufacturer because they have both 1st and 2nd grade and rye and premium, of course, different bran and so on. And for bread I use 1st grade flour. In the city, they sell mainly high-grade flour from different manufacturers, but there is no one. So we have no choice and buy local flour. I like Makfa too, but she's only top-notch. I take for buns, pies and stuff. Makfa is also made from durum wheat, which is also good for health.
| Alexandra |
Quote: Elena 65

I don't think it's necessary if there is a lot of fat in the cake, and you need to look at the amount of sugar. I bake a cupcake
Wheat flour 175g
Sugar 150g
Butter 40g
Egg 3 pcs.
With this recipe, it is better to put paper, there is a lot of flour, there is a lot of sugar, caramel sticks to the walls, there can be silicone. I use a wooden stick from the sushi to "rustle" with a spatula But if the bottom sticks, you will have to pry it out of the mold and this can "tear" the cake
Thank you, I also assumed so, but the instructions without reservations are paper.
Lagri
I decided to bake Italian bread without the Italian mode, on mode 10 (Single-grain) - it is more similar in stages and time to the one that Lena described above here... I just decided to bake on kefir, as in this recipe... At the same time, I recorded the time of all stages in mode 10. If someone is interested - I will share.
echeva
I'm interested! Share, pzhalsta, what is the result of your experiments? never used this mode ...
Lagri
Eugene, there are about 1h45 minutes left. As soon as it is baked, I will describe everything and show you the bread. This is my first time using this mode.
echeva
Masha, I'll wait .. let you succeed
spring
Quote: Lagri

Eugene, there are about 1h45 minutes left. As soon as it is baked, I will describe everything and show you the bread. This is my first time using this mode.
Hello!
What kind of bread maker do you have?
Lagri
Quote: echeva

Masha, I'll wait .. let you succeed
Thanks, I think it should work out. Baking has already started. And this is a description of the regime.
Mode 10 - Single Grain

4:30 - 30 min - Equalize t-ry
4:00 - 12 minutes - kneading
3:48 - 3 min - rise
3:45 - 6 minutes - kneading
3:39 - 74 minutes - rise
2:25 - - mix
2:25 - 40 minutes - rise
1:45 - - mix
1:45 - 50 min - rise
0:55 - 55 min - baking
Quote: spring

Hello!
What kind of bread maker do you have?
I have 2502.
spring
Well, Panasik means! If you succeed, then I can try, I have 2501.
spring
Is there no oil in the recipe?
echeva
Girls, please answer, pzhalsta, does the FRENCH mode imply some rubbery (albeit awesome) crumb?
Lagri
Quote: spring

Is there no oil in the recipe?
There is no oil at all. And here is the Italian:
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
I baked with 280 g of premium flour for sample. The crust color is not set, only the size. Until I cut it, I'm waiting for it to cool down.
spring
And I'm waiting...
Linadoc
Girls, I hasten to share my impression. I made bread yesterday-today using the "old dough" on the "main" Panas 2502 program. This is just a masterpiece without my participation. Thank you, Panasik, thank you, Tanyusha-Admin !!!
It's simple: 100g of old dough (I have 4 days) + what is supposed for the Basic one for 400g of flour (only whey 120g + water 140g and WITHOUT LIFE). I mixed everything on "Pelmeni". I put it on "main" with a delay of 4 hours (it happened). Dry yeast fell asleep a little less than 1 tsp. That's it, I went to bed. In the morning EVERYONE woke up from the aromas ... And I DIDN'T DO ANYTHING SPECIAL! The bread is just SUPERRR! Slightly sour, but not sour, does not smell of yeast at all. Soft yet resilient! Fluffy, but not crumble! Soft, but cuts thin enough! Now I will only do this! Here is a photo of what happened.
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Lagri
Quote: spring

And I'm waiting...
This one, I could not stand it, cut it and tried it:
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Very tasty bread, kefir, pleasant smell, no sourness, but very taste. You can bake, you will not regret it.
Elena 65
Quote: Lagri

I decided to bake Italian bread without the Italian mode, on mode 10 (Single-grain) - it is more similar in stages and time to the one that Lena described above here... I just decided to bake on kefir, like in this recipe... At the same time, I recorded the time of all stages in mode 10. If someone is interested - I will share.
Masha, here is my Italian baked in the same mode as the chabat (mode 9), everything worked out, but my family liked the chabat better.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3814.0
Admin
Quote: Linadoc

Girls, I hasten to share my impression. I made bread yesterday-today using the "old dough" on the "main" Panas 2502 program. This is just a masterpiece without my participation. Thank you, Panasik, thank you, Tanyusha-Admin !!!

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Linadoc , so I can't stay away from the bread, it's just gorgeous, it's such an airy crumb and glows through and through!
And I don't even doubt the taste, because I know this taste very well Excellent substitute for sourdough, and always at hand

Linadoc , thank you for trusting my recipes.Good bread for you in the New Year
Lagri
Quote: Elena 65

Masha, here is my Italian baked in the same mode as the chabat (mode 9), everything worked out, but my family liked the chabat better.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3814.0
Len, I saw your beautiful bread, I read that Temka, then I decided to bake it. I shot my work with a camera, the view is not very good, in reality it is more beautiful than bread. I'll try the ciabatta too, but I'll probably bake in the oven. There is no such regime in my Panasonic, as in a European, and in Moulinex, my only dough for ciabatta is prepared, and the oven is offered in the oven.
spring
Quote: Lagri

This one, could not stand it, cut it and tried it:
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Very tasty bread, kefir, pleasant smell, no sourness, but very taste. You can bake, you will not regret it.
I will try!
spring
Quote: Admin

Linadoc , so I can't stay away from the bread, it's just gorgeous, it's such an airy crumb and glows through and through!
And I don't even doubt the taste, because I know this taste very well Excellent substitute for sourdough, and always at hand

Linadoc , thank you for trusting my recipes.Good bread for you in the New Year
Tanya, I looked through your recipes, but I didn't find something about bread on the aged text. Can you point where to look?
Admin
Quote: spring

Tanya, I looked through your recipes, but I didn't find something about bread on the aged text. Can you point where to look?

Lena, look here: I have several topics on old sour dough bread
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0
spring
Yeah thanks!
Lagri
Quote: spring

Tanya, I looked through your recipes, but I didn't find something about bread on the aged text. Can you point where to look?
Lena, I used to bake a lot of bread on ripe dough. There are no special recipes for them. You can bake any bread on it by adding this ripe dough piece to the bread dough. Only after kneading should you remember to tear off the same piece of dough and send it to the refrigerator until the next bread. You can read here.
spring
Quote: Admin

Lena, look here: I have several topics on old sour dough bread
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0
I am reading, in shock, for the first time today I came across such bread. Thank you!
spring
Quote: Lagri

Lena, I used to bake a lot of bread on ripe dough. There are no special recipes for them. You can bake any bread on it by adding this ripe dough piece to the bread dough. Only after kneading should you remember to tear off the same piece of dough and send it to the refrigerator until the next bread. You can read here.

Masha, thank you, today I learned about Italian from you, and if I hadn't been interested in your recipe for this, I wouldn't have stumbled upon the topic with the old dough. It turns out that you have been indulging in such loaves for a long time.
Lagri
Yes, Len, there are so many interesting things here that you can "indulge in" that you will not try in your whole life.
echeva
who will answer me about the rubberiness of the Frenchman?
Wit
Quote: echeva

who will answer me about the rubberiness of the Frenchman?
Well, if the girls are silent, then I would venture to inform you that I did not observe any rubberiness of the Frenchman. The crunch is great, the taste is excellent, and if it hadn't been baked for so long, I would have cooked it more often.
Elena 65
Quote: echeva

who will answer me about the rubberiness of the Frenchman?
I agree with Vitaly, he has a very "big" rise, so there should be no rubberiness, many, on the contrary, complain about his airiness
A-liona
I, too, do not seem to be rubber when fresh. But when it lies in the bag, the crust bites hard))), like rubber))) And the crumb is normal. I bake a Frenchman at night, I love him very much (bread, in the sense)
Elena 65
Quote: A-liona

I, too, do not seem to be rubber when fresh. But when it lies in the bag, the crust bites hard))), like rubber))) And the crumb is normal. I bake a Frenchman at night, I love him very much (bread, in the sense)
This is probably the flour "to blame", mine is in the bread bin, which is constantly open, the crust dries up but not rubber.
echeva
About French - I have bread highly air-from 400 g of flour (high + 1c + cz + hw) climbs out of the bucket .. the crust is crunchy, wonderful! I bake on the sourdough of spotted fermentation .. and yet ... Maybe these are my personal feelings? .. By the way, it seems to me that while studying the works of luminaries-bakers on this forum I also read about it .. I remain unconvinced- this elusive the rubberiness of the crumb, apparently, a feature of the FRENCH .. WELL DIFFERS HE (for all its splendor) from the BASIC programs and that's it
Lusik
HAPPY NEW YEAR FRIENDS! HAPPINESS, GOOD LUCK IN THE NEW YEAR! Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Wit
Thank you, Lusik! Mutually!

🔗
Narkom
Irishka CH
Dear and respected Panasonic experts !!! Dear friends !!! Happy New Year !!! Fulfillment of all desires and dreams come true! High breads and new recipes!

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
12qw3
marinastom
And I congratulate you all! See you in the New Year with New bread, but with old dear friends! (I'll be glad to meet new ones too.)
hug and kiss everyone PRIVATE!
Wit
Quote: marinastom

And I congratulate you all! See you in the New Year with New bread, but with old dear friends! (I'll be glad to meet new ones too.)
I temporarily cannot send you a thank you, so I hug and kiss everyone NICE!

And I... 🔗
Lagri
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Marusya_G
Take to your ranks! Gifted with a Panasonic SD-ZB2502BTS Bread Maker The second day I read Mom dear! Merry Christmas everyone !!!
* Anyuta *
Congratulations on your purchase. May your bread maker please you.
Natalishka
Quote: Marusya_G

Take to your ranks! Gifted with a Panasonic SD-ZB2502BTS Bread Maker The second day I read Mom-dear! Merry Christmas everyone !!!
Congratulations! I am sure you will not regret it.

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