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

I'm embarrassed to admit, but I still watch Panasik knead the dough

why be ashamed of something? And I also love to listen. This is such music !!!!

This is such music !!!!

So quiet ... Piano

[Ira]

Ira, congratulations on a wonderful purchase !!!

Peks with pleasure!

I was glad that I have serum in the freezer. There is no fresh yeast yet, but it's not a problem to buy.

Irish, sister! I also remembered the serum from the freezer, since May I have been waiting for Natasha's recipe.
The yeast we have on sale is fresh, I don't like it. All this year I have been baking on dry Saf-Instant, bought it at the end of last year in Metro. I like them very much, they cannot be compared with Saf-Moment!
And I sprinkle them only with half a measuring spoon!

[Marish]

I sit embarrassed ... Marish, I am glad that my recipe is useful to you!

The yeast we have on sale is fresh, I don't like it.

It seems, well, what difference could there be? But there is! I buy pressed yeast from the same store. Once I bought it in another and the taste of the bread was completely different, we didn’t like it. I don’t experiment anymore, I buy the same ones, and if not, then I use dry ones. The same difference in taste is immediately felt. My bread with pressed yeast stays fresh longer and keeps longer.

Probably you just need to find "your" yeast

We don't have time to store it ...

[Waist]

Waist, Thank you! Now I will run here with my problems.
I cut the bread when it cooled down, and you can see that the lid still fell a little. Then she examined the bucket (until I washed it), and it is clear that the dough rose higher, and then for some reason fell. I'll think. Overall, though, the bread is very tasty.

Aaaaaa! Bread with lard!
And I broke my head last night, I kept thinking - what is this recipe for rye bread with bacon

I baked rye custard, otherwise my bacon was idle in the freezer !!!

and here, it turns out, Russian-folk classics

[Biryusa]

Biryusa, here is the fat, which is streaked with boar. Bought a tiny piece at the Food Show to try. Very tasty, he wanted to pair delicious bread, his own, and not purchased.

Miracles are happening on the forum - messages like that in twenty higher there was "my" quote about not very well rising rye bread It seems that all five of the "whole" five baked well, but my freshly purchased oven does not bake pure rye bread at all ... Do I have a split personality on the basis of overeating bread begins?
But seriously, since I have dropped in here, I will ask experienced bakers about the details of the technology for executing an interesting recipe for "daily bread with yeast" (also in the link above). It says: "... I knead the yeast in my hand and then crush this yeast cake into sugar, turn it over and crush it again ...". To my inexperienced glance, it sounds like a bucket-damaging thing. If such a scratchy cake is on Teflon, will it not scratch and caramelize when heated? Or does the yeast immediately begin to interact with sugar and by the time of kneading there is nothing scratchy? I am interested in this moment here, and not at the address of the recipe because so far I am concerned not so much with the detailing of the recipe as with the reliability of Panosonikovsky Teflon. I was looking at my scapula with passion and found many shallow, strictly transverse scratches after five uses. I don't understand how I could plant them - I use fine salt, I generally try to dissolve sugar in the water being poured (maybe it was not necessary?).Or am I somehow wrongly shaking the bread out of the bucket and the fried crust is scratched? Or such scratches are generally the norm, and in vain I am so shaking over this scapula?

[VENIKA]

Miracles are happening on the forum - messages like that in twenty higher there was "my" quote about not very well rising rye bread It seems that all five of the "whole" five baked well, but my freshly purchased oven does not bake pure rye bread at all ... Do I have a split personality on the basis of overeating bread begins?

VENIKA, everything is fine on the forum, and your personality is in complete order, it is safe and sound. Just Irishka CH, highlighting the words of Irina-Ikra, accidentally pressed the "quote selected" button in your message. This happens quite often

Biryusa - thank you for calming and explaining! And I already decided that I developed bread sleepwalking - I bake bread at night, eat it clean, unsubscribe on the forum, but in the morning I don't remember anything
And if someone else explains to me what is happening with my spatula, then everything will be just fine

"The Peepers' Club behind the batch." I am Ira, and I spy on the bun ...

I'm Natasha, and I also spy on the bun! Completely open and official

I baked rye custard, otherwise my bacon was idle in the freezer !!!

Aaaaaa! Bread with lard!
And I broke my head last night, I kept thinking - what is this recipe for rye bread with bacon
...
and here, it turns out, the Russian-folk class

Uha-ha ... I thought it was a recipe too

"... I knead the yeast in my hand and then crush this yeast cake into sugar, turn it over and crush it again ...". To my inexperienced glance, it sounds like a bucket-damaging thing. If such a scratchy cake is on Teflon, will it not scratch and caramelize when heated? Or does the yeast immediately begin to interact with sugar and by the time of kneading there is nothing scratchy? I am interested in this moment here, and not at the address of the recipe because so far I am concerned not so much with the detailing of the recipe as with the reliability of Panosonikovsky Teflon.

It sounds bucket-damaging even to an experienced glance.But in fact, the crushing process does not have time to scratch anything, and then all the sugar conceals.I haven't been crushing it in my hands recently, but I roll it into a ball and crush it already in a bucket, so it's more convenient for me

I was looking at my scapula with passion and found many shallow, strictly transverse scratches after five uses. I don't understand how I could plant them - I use fine salt, I generally try to dissolve sugar in the water being poured (maybe it was not necessary?). Or am I somehow wrongly shaking the bread out of the bucket and the fried crust is scratched?

These scratches are left from the crust of the bread. When the bread is in the bucket, the bottom crust is solid and the shoulder is inside. When we shake out the bread, the crust breaks against the spatula and scratches with these tears.
In my opinion, this is not fatal, Teflon is also something special here, soft or something.
My little bucket is a little scratched with a fork. My daughter pulled out bread for the first time without me. There are deep scratches, but they do not interfere at all and nothing peels off because of them !!! I mean, if you damage cheap Teflon, then from this damaged place the rest begins to peel off. With the same Teflon everything is in order !!!

Or such scratches are generally the norm, and in vain I am so shaking over this scapula?

Aha and aha I think there EVERYTHING is calculated and provided

Thalia, thank you very much for the clarification about the scapula !!! Considering the "perpendicularity" of the scratches, I certainly suspected the crust, but I was very upset that I was doing something wrong (when I reread the paper instructions - it does not describe in detail how to get the bread out of the mold, I just shake it out). But if it's okay, then it's okay! I’ll go on experimenting further - I’ve already baked the usual, low-yeast and French ones, and I’ll grow up to your recipes with live yeast.

Thalia, thanks! Now I will run here with my problems.

Oh, Ira, come of course, we love to help!

I cut the bread when it cooled down, and you can see that the lid still fell a little. Then she examined the bucket (until I washed it), and it is clear that the dough rose higher, and then for some reason fell.

We prefer medium-textured bread: Neither tight nor too soft. And in this case, I slightly reduce the amount of yeast. Here's a ridiculous teaspoon of yeast without a pea or with a pea

I would reduce the yeast, although the forum most often advises to add flour Any of these options will work, choose from considerations what you want to get as a result.

[Waist]

Waist, wow! I didn't think about yeast. Right, yeast is powerful. I will decrease it next time. Better not to get enough sleep.

Girls, I baked "Daily bread" according to Natasha-Talia's recipe, it's so yummy, I'll tell you! In addition to the fact that the bread suited me in taste and structure, it is still very well cut and does not crumble. I'll probably only bake it now.
And I can't resist praising my Panasik: I really like that the spatula remains in the oven and does not bake to the bread, and the hole remains well, purely symbolic, compared to my previous bread makers - there the stirrers broke out of the bread along with a large piece of crust and crumb. Therefore, I either took them out after kneading, or baked them in non-standard forms

Olya, I also constantly bake this bread now.
I just add 50 grams of whole rye flour and about the same amount of cereals (sunflower, flax, flakes of 4-5-6 cereals), and reduce the white flour accordingly. Leaves with a bang!

When I did it according to this recipe, I also got batter, but I decided not to add flour, but just turned on the baking. It turned out to be an amazingly delicious cake with the taste of baked milk. It turned out to be very heavy and very nutritious and nutritious. Then I started reading the instructions and saw that in the Ukrainian version it was a Moscow cake, not a Moscow bun. I think the recipe is correct, they just translated its name into Russian incorrectly.

Thanks for the tip! Today I made dough according to this recipe. Not only did it turn out to be liquid, but the main thing is that it DID NOT Stir: flour remained at the bottom !!! How about flour with you?

This is my dairy, from the recipe book. Baking on "basic fast", as written in the instructions. Size "M".
Here's what happened: not even the entire space was occupied by the dough. True, I put in a little less yeast, remembering the collapsed rye roof. The roof did not fall, but it was torn apart ...
I haven't cut it yet, I wonder what about the baked goods. I'll report back tomorrow.

[Ikra]

Ikra, Ira, I think the dough was too tight, so it didn't fill out the form as expected and the roof tore apart.

[Waist]

Waist, probably ... It seems that I weighed everything exactly, and I liked the bun ... Okay, I will continue to look for the best option.

Ira, for quick yeast recipes, 1.5-2 times more is put in (the second line about yeast with the letter R) than for the usual program. Since in a short time they do not have time to work in full. Look, in all the recipes there is a quick bake. And now I add 10 ml more water than in the recipe, sometimes 15 ml more so that the roof does not vomit.

[Stafa]

StafaThat's it ... And I thought that it was they who denote some special kind of yeast. And it turns out that they indicate the difference in quantity for different programs! I will know, thanks!

[IN]

Yeast IN (Bake - pastries) - for regular baked goods.
Yeast R (Rapid) - for fast baking.

And yet I think the dough was tight. It should fill the bucket evenly when lifted.

As Admin advised, keep an eye on the kolobok. Try all the recipes from the book first, watch the bun, adjust the flour or water, write it all down, and then you can put it on for the night. I did just that, in my book I wrote my amount of water with a pencil. And now such opportunities do not happen.

At the bottom of the recipe page there are notes on the designations.
Shl.You are not the only one who does not look at the page to the end and immediately thinks about a special kind of yeast.

Irin, there in recipe 07 (rye) in Bran with Bread, a scalp in water, fix it with a pen instead of 430ml, fix it to 330ml, all other recipes are of the correct proportions.

in my book I wrote my amount of water with a pencil. And now such opportunities do not happen.

And I have been baking from a book for 4 years without digressing and change nothing except + 10 ml of water in winter, I don’t follow the bun and I always get bread.
And Irina's bread turned out like this because of the small amount of yeast on the fast program.

[Waist]

Waist, telez, Stafa, thank you for your attention to my problems. I will try further. I will read it to the end, fix it and spy on the bun

Irina, good luck! I'm sure everything will work out.

Recently I became the proud owner of Panasonic 2510. So far I have not even tried all the recipes from the instructions, I have already taken a couple from the forum,
and there has not yet been such that it did not work out.
One BUT. Any bread is very soft, straight airy, you can't spread anything on it. I wish it were denser.
The gingerbread man seems to be correct, all the components are according to the instructions.
The question is - how to shamanize so that the bread is denser?

[jalo]

jalo, I always have such bread from HP - it's hard to cut and spread. But from the oven - another matter. On any of the freshest soft and airy bread, you can always spread butter or whatever your heart desires at the moment.

Crumbled bread is obtained if the gluten in the dough is not sufficiently developed.

[Waist]

Waist, so no one talks about hot bread. The bread should ripen after baking while it cools. But on fresh bread from CP, even if it has cooled down, it is difficult to smear butter. And to cut thinly is also difficult. It turns out to be more tiny.

[Anchic]

But from the oven - another matter. On any of the freshest soft and airy bread, you can always spread butter or whatever your heart desires at the moment.

So, in general, here we are talking about bread baked in the KhP, and not in the oven. The topic is about bread makers. It is clear that you can bake in other ways.

Anchic, according to what recipes do you bake your breads in the oven, that they are wonderful?
What technology?
How long is the total time from kneading to putting in the oven?

[Waist]

Waist, I'm talking about the fact that my bread in HP always turns out to be somehow more tiny. That is, take one recipe and bake bread in the HP and in the oven. I get two different breads. I now have an idea that the fact that the form for bread in HP (a bucket that is) is much larger than the shape of loaves from the oven can also affect. That is, the crust frame of the CP bread is large, with a lot of crumb. So he crumples more. And when I make loaves, the area of ​​a piece of bread is less in the same place. Maybe this is the case?

What recipes do you use to bake your breads in the oven that you get wonderful?

I bake sliced ​​(I'm not sure if I found this particular recipe on this site), bake bread on ripe dough according to Viki's recipe and on dough on ripe dough according to Admin. I also baked with sourdough, when I had a French thick one. Now there is absolutely no time for it. Therefore, I only bake yeast. Even according to Chuchelka's recipes, I tried ciabatta - just wonderful bread. But for the first time I did not succeed in kneading the dough in HP (very wet dough), and by the second attempt I already had a kneader.

P.S. I got the dough mixer in October / November this year. And before that, I had been kneading the dough in KhP for two years. That is, it was mainly used as a kneader. And only as a last resort - like HP. This is if I have no time to bake in the oven.

[Anna]

Anna, in all the options listed by you, a longer process or sourdough, dough, ripe dough ... All this plays a big role in the development of glutenresulting in less crumbly bread.

The shape of the bread Here the area of ​​the open crust is most likely influenced by the area of ​​the open crust - the bread is dried more in the oven, and in the CP only the top is open and the bread inside is more moist.

For the oven, all processes, from beginning to end, vary in time, and in KhP everything is precisely calculated: recipes and programs so that the result is good.

One BUT.Any bread is very soft, straight airy, you can't spread anything on it. I wish it were denser.
The gingerbread man seems to be correct, all the components are according to the instructions.
The question is - how to shamanize so that the bread is denser?

To bread condense, can:
or pour less water for a couple of tablespoons,
or add flour to the same 2-3 tablespoons,
or slightly reduce yeast.

To make bread crumble less:
try replacing the water with whey.

PS: For strengthening gluten still very good and even multiple sifting is important... This saturates the flour with oxygen, which is very important for further chemical processes.

[Waist]

Waist, Duc I in HP bake with dough, on ripe dough, etc. That is, I put dough in the evening, and in the morning I add everything else there and bake on the main program, for example. I often bake on the French program to ferment the dough better. I baked without sourdough in KhP only once - the first one to try And then only with sourdough or sourdough (Izuminka has a couple of good recipes for sourdough for KhP).

jaloBy the way, where are you from? It's just that in Russia, almost all flour has a low protein content, and this really affects the development of gluten. For the second time, I added ascorbic acid to the ciabatta to enhance the development of gluten.

[Waist]

Waist, Duc, I bake in HP with dough, on ripe dough, etc. That is, I put dough in the evening

I often use the French program to ferment the dough better.

All this is already an increase in gluten! The longer the dough is aged (even part of it is the dough), the stronger the gluten becomes, within certain limits, of course. Dough and ripe dough are already strong gluten. The French regime is longer than the others - gluten develops more strongly than the other regimes. In French, baked goods are also baked to a dark crust, that is, they dry out more, and therefore the crumb is denser.

In general, depending on what you want.
If you need a more rich bread, closer to a loaf, then it is better to use milk, butter.
If you need bread, then water and vegetable oil.
If you need a more elastic one within the HP program, add sour milk.

[🔗]

For those who love French bread ... I have 2 recipes in the instructions: simple "French bread" (on water) and "French country".

Let me explain right away: Strong white flour is white wheat bread flour without additives (nothing but "wheat flour" is indicated on the package), with a protein content of 12.1 g per 100 g. It is not "fine" grinding, coarser. Probably this is a simple bread flour in Russia.



Links to a good picture:

🔗

🔗

French bread has a thick crust. From personal experience: if you cover it with a thin linen towel after baking, it will be crispy. If you cover with terry, the crust will be softer.

[Waist]

Waist, I have not yet seen flour with a protein content of more than 10.3g in Moscow and the region. It seems that Nordic is praised that it is a strong flour, but until I met him, I can not say anything about him. Therefore, it is more difficult for us to find strong flour. Apparently these varieties of wheat do not grow in our country.

Therefore, it is more difficult for us to find strong flour.

But there are many ways to improve, the same ascorbic acid (vitamin C) ...

There is "Super strong flour" here. So there is less protein in it, but the dough turns out tighter There, in this flour, all sorts of improvers are crammed

[ATTENTION!!!]

In another topic, I promised to translate the recipes from my instructions for the "Italian" mode.
Girls in the "Russian language" topic helped me with grammar. Thank them very much!

ATTENTION!!! These are recipes for HP, so classic Italian bread will not work, there will be a similarity.

Since the picture is not readable through the forum gallery,
LEAF WITH RECIPES see the links in the spoiler.

Updated! Added recipe "Italian bread (no sugar)"

🔗

🔗

Highlight any of the links and click "Open in New Tab". A full-sized, good readable picture will open. Can be copied and printed

Of all these recipes, I only baked "Simple Ciabatta", the bread was always good

It seems like Nordic is praised that strong flour

Don't look for Nordic!
First, the price. Of course, I agree that you have to pay for good, but not so much, and it is not good either.
For.
Secondly, unnatural cannot be good. At the dawn of owning a bread maker, I set myself a goal and found this Nordic, grabbed it in the store without looking! I came home, read the composition, shed a tear: solid E E K L M N !!! And an improver!
With difficulty she wore out this pack, adding a little to the other flour.

Hurrah!!! The recipe for Italian bread has appeared! Thalia, thank you very much !!! You will definitely have to try to bake

In another topic, I promised to translate the recipes from my instructions for the "Italian" mode.

Natasha, where to go?

[Veronica]

Natasha, where to go?

Marish, well above IT
I did not insert the picture, because it turns out to be unreadable, but otherwise I cannot. The links are a good picture, you can copy it to your computer and you will always have recipes at hand. And you can print

Veronica, I hope you like something from the proposed. Bake with pleasure!

Natasha, please send me a link to the mail!
I read it from the iPad, copy such a link here! I can't even isolate it, everything was spat!

[Marine]

Marine I can’t find. I can’t find anything.