Marfusha5
Quote: Sem28

Hello everybody. It seems to me. that the new HP shouldn't work that way. The bucket knocks when zamas. Or am I wrong ??

My bucket knocks louder)))))))))))


But this does not interfere with the work of the bread machine at all.
Sem28
Quote: Marfusha5
My bucket knocks louder)))))))))))
it seemed to me the opposite))
$ vetLana
sazalexter, Thanks for the link. We need rye exactly the same as the loaf bakes. Since you are from St. Petersburg, you may have tried it. Of course, each manufacturer has its own secrets, but suddenly someone got just such a bread, a cat. I need. Little hope though.
sazalexter
$ vetLana, Svetlana, this kind of bread will not work in HP. Only in the oven and only on rye sourdough, with the addition of yeast, as is baked at the factory.
The recipe can be searched on the Internet, there are GOST prescription reference books for bakeries. Then recalculate the recipe, but why? There are a lot of recipes on the forum that have been proven over the years, including according to GOST.
Sem28
Hello experts)) For 225 g of wheat flour and 325 g of rye flour, 330 ml of water is not enough?
marinastom
Sem28, look: the standard proportion from the book to the stove is XL size, 600 flour is 370 water, and you have more than half of rye. Why torment the stove with a tight dough?
PS. I am not a connoisseur ...
Sem28
Quote: marinastom

Sem28, look: the standard proportion from the book to the stove is XL size, 600 flour is 370 water, and you have more than half of rye. Why torment the stove with a tight dough?
PS. I am not a connoisseur ...
Well, you know more than me, I have no experience at all, I bought the stove recently. I was advised here that you need to start with simple bread, with rye there are many nuances, but what can I do if I love rye bread most of all))
Waist
Quote: Sem28
For 225 grams of wheat flour and 325 grams of rye flour, 330 ml of water is not enough?
Check it empirically: knead and check the "flour-liquid" balance along the kolobok.
To help you Tatyana's master class- Admin Wheat-rye bun.
Please note that it is better to add flour than add liquid, therefore, it is better to set aside part of the flour (50-70 g) indicated in the recipe and add, if necessary, bring the bun to the desired one. The result is WRITE to the original recipe. Trying ready-made bread, whether you like it or not, maybe you want to change / supplement / modify something else. Doing more ... more ... Liked - EVERYTHING! RECIPE READY !!! You write it down to yourself and use it
Observe the composition of the recipes, the resulting taste ... so gradually you will understand "what and why"

Good bread to you !!!
Sem28
Quote: Waist
Good bread to you !!!
Thank you Natasha)) Thanks to you, I have already made one bread well, poured in 290 ml of water, as you said, and everything is OK))
flyer
Good afternoon, moderators! Here are 271 pages and somewhere I have to read how the capacitor of a Panasonic SD-ZB 2502 cotton stove engine looks like, I need to replace it. There is such a record here. But here I sit for the second hour and cannot find it. Is it possible to somehow separate maintenance of x \ n and minor repairs as a separate topic from baking and advice on it. And then all here together and try to find what you need. Maybe I'm wrong, Sorry! Yes, I'm sorry, I'm sorry, I really found everything I needed in the department: Problems and breakdowns x / n. Please delete my message.
Biryusa
Quote: flyer
Here are 271 pages and somewhere I have to read how the capacitor of a Panasonic SD-ZB 2502 cotton stove engine looks like, I need to replace it
This is on a different topic Panasonic Bread Makers Problems and Breakdowns ... There are links in the very first post.
Olyushk @
Hello!!! Take the new owner of this device into your society of Panasonic lovers. A long path of choice led us to the Panasonic 2501. We put our first bread, wheat-rye ... we are waiting ...
Wit
Welcome, Olya! Happy baking! Will you show us the first bread?
Ekaterina2
Olyushk @, good evening! With your purchase!
My Pani Sonia baked rye bread in the morning, and in the evening she made a dough for a pie with lingonberries.
Olyushk @
Quote: Wit

Welcome, Olya! Happy baking! Will you show us the first bread?
I'm not sure about the show (I have not yet mastered how to add photos) but I will tell you for sure! I sit and am afraid, apparently the bun was liquid, but my husband did not let him interfere, he said that for the first time the stove would do everything herself ...
Wit
I support my husband!
Sem28
Quote: Olyushk @
A long path of choice led us to the Panasonic 2501
Congratulations on a great purchase. Let it serve you for many years. As you still managed to buy 2501, we practically do not have this model in Ukraine, only almost the same 2511.
Marfusha5
marinastom, Marishik, thank you very much. I followed your advice and marked one side of the bucket. So it is, with one side to the motor the bucket knocks quieter and less. Thank you very much again for your advice.
marinastom
Marfusha5, Ira, great!
And thanks to our handy and big-eyed men! What would we do without them!
A long time ago maks592 not visible, he noticed this about the sides of the bucket ...
Olyushk @
Quote: Sem28

Congratulations on a great purchase. Let it serve you for many years. As you still managed to buy 2501, we practically do not have this model in Ukraine, only almost the same 2511.
Apparently there were still from the old deliveries. After going through a number of household appliances stores, we came to the conclusion that HP is not particularly popular, the choice is very limited, and the sellers do not understand them at all.
Well, our first bread is not at all como, although we did not start with the simplest composition! The only drawback is that there are small unmixed pieces of dough left on both sides of the bread, and everything else is super!
Marfusha5
Quote: marinastom

Marfusha5, Ira, great!
And thanks to our handy and big-eyed men! What would we do without them!
A long time ago maks592 not visible, he noticed this about the sides of the bucket ...

Yes, Marish, thank you very much. And you for a hint.
Olyushk @
Happy girl's holiday !!!! Peace, health, happiness and all the best !!!!
Suggest a Proven Recipe for 100% Whole Grain Bread
Waist
Olyushk @Happy Holidays!

I baked this whole wheat bread according to the recipe from the instructions:

1 tsp - dry yeast
500 g - whole grain flour
1, 5 tsp - sugar
20 g - oil (I had olive)
1.25 tsp - salt
370 ml - water


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

This is for 500 grams of flour. There is another 400 and 600
Olyushk @
Natalia, Thank you! What a handsome! I have only mixed flour compositions in my instructions ...
Sem28
Happy holiday girls! It's hard with you and it's impossible without you
VENIKA
I baked whole grain according to the recipe from the instructions (it is recorded there as dietary) - 1 hour. l. yeast, 400 g of whole wheat flour, 1 h. l. salt, 1 tbsp. l. sugar, 1 tbsp. l. vegetable oil, 260 ml of water for a small roll. The bread turned out to be neat, but to be honest, I didn’t like it from the word at all - very specific. But the taste and color of the markers are different - you might like it
Olyushk @
When we went to get the stove, we bought flour in the regional center, and there was no experience in baking at all (I did not know what kind of flour was used), so we took the premium packaging, rye packaging and whole grain packaging. Twice I baked from whole grain and it always turned out to be a brick, although the bun turned out to be quite good for myself .... well, I need to spend that flour, so I select a recipe.
Waist
Quote: Olyushk @
Twice I baked from whole grain and it always turned out to be a brick, although the bun turned out to be quite good for myself .... well, I need to spend that flour, so I select a recipe.
Olya, what exactly does not work out with bread or what you don't like ?? In chorus we can suggest how to improve
What's wrong? Taste? Texture?

For example: Whole grain flour takes more water, but not immediately, but gradually.
arini
Quote: Waist
Whole grain flour takes in more water, but not immediately, but gradually.
the last times I put "heavy" bread on the five-hour program. Fiber develops much better
Waist
Quote: arini
Fiber develops much better
You probably meant - GLUTEN!?!?
I agree that on long modes both the taste and texture of any bread is better. I mean, gluten is firmer and tastes more intense.
Ikra
And that's interesting to me ... I put the bread according to the recipe "Milk Bread", but added (from the total amount of flour) 50 g of instant multi-cereal flakes. And the bun was beautiful, and during the rise to the kneading, the bread was high. And baked with a very small brick. Not fallen, no, even, excellent taste. But not tall, with a plump crumb. I ate it very quickly, it turned out really tasty.
But I want to understand why it is not high. Probably, after all, the second time he did not have enough time for proofing?
VENIKA
Why, then, is the ultimate goal of all-whole grain bread? I really haven't tried it myself, but if you make a mixture of such flour and a / c it will look more like "regular" bread - and the taste is more familiar and healthy for health. At least I even pour bran into "French", I like it better, but then just mix whole grain with wheat premium and add honey for flavor ... The recipe for such a "mixed" version is in the instructions and it is prepared according to my faster than dietary. True, there is only 20% whole grain, but perhaps the proportions can be changed, only as Talia advised to add a little more water.
Whole grain rises (in my scanty experience) really less than wheat-rye and even more wheat, but if you do it on the "diet" mode, then it is not just a brick, but rather loose and porous, just tasteless in my purely personal opinion.
arini
Quote: Waist
You probably meant - GLUTEN!?!?
well yes she
Olyushk @
Quote: Waist
Olya, what exactly does not work with bread or what you don't like ?? In chorus we can suggest how to improve
What's wrong? Taste? Texture?
the bread turns out to be low, dense, with a bitterness and smell of yeast, made according to recipes from the site. Probably I won't make friends with a whole grain bun in any way, I don't understand its essence ... although everything seems to be according to MK. That's why I want a proven recipe for our stove.
Using 20% ​​whole grain is not an option, it will expire.
Waist
Quote: Olyushk @
the bread is low, dense, with a bitterness and a yeast smell
Olya, yeast smells if it doesn't have time to ripen. Bitterness ... can use honey instead of sugar. Everything else can also be included there - there is not enough time, the time of the last proofing.
Try baking on the "French" setting, which is 6 hours.

Do you have compressed yeast? You mean right now?
Olyushk @
Yes, I baked on a dietary one, it was quite long, but I'll try it in French again, I didn't put honey. There is pressed yeast.
Waist
Quote: Olyushk @
There is pressed yeast.
You can then try with dough.
Take 8 grams of pressed yeast per 500 grams of flour.
Yeast (you can immediately activate it by mashing it with sugar), sugar, all the water (lukewarm) and half of the flour, load into a bucket and start kneading on program 02. You can also use another program that starts with a batch.
Let it sit for 10 minutes.
Disable and enable "French" immediately. Consider the program time so you don't have to pull out in the middle of the night
Pour butter into a bucket, add the remaining flour and salt on top of the flour. All. Bucket in the stove and you can relax for 6 hours
Olyushk @
Natalia, Thank you! I got it. I'll start tomorrow morning according to your recipe, but the question is: is there a lot of water? Or does whole grain take a lot?
Masyusha
I really liked Manechka's advice-Sonadora
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128512.0
I use it constantly, I like it very much. If I bake on the "French" mode, then live yeast is generally 6 grams per 400 grams of flour.
By the way, Natasha, I remember you and Marina discussed Italian bread and dietary regimen. I baked it several times.
Waist
Olya, if according to my recipe, then the water should be just right.

Quote: Masyusha
If I bake in the "French" mode, then live yeast is generally 6 grams per 400 grams of flour.
Ale, I generally use 3 grams of compressed yeast for my bread in French mode.

But Olya's situation is a little different. Let him try to bake like this, and then it will be seen


Added Wednesday 09 Mar 2016 08:31 PM

Quote: Masyusha

By the way, Natasha, I remember you and Marina discussed Italian bread and dietary regimen. I baked it several times.
You are welcome
Masyusha
Quote: Waist
In French mode, I generally use 3 grams of compressed yeast.
I will definitely try!
Olyushk @
Quote: Masyusha
you and Marina discussed Italian bread and dietary regimen. I baked it several times.
Poke your nose please ... I'll take it on board !!!
Waist
Olyushk @, Here HERE links to the recipe sheet. You can save it to your computer as a picture, print and use

Is there some more such French bread recipes


Added Wednesday, 09 March 2016 9:27 PM

Quote: Anchic
Thalia, so I bake in HP 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 it on the main program, for example. I often bake on the French program to ferment the dough better.
Anya, probably everyone comes to the same place. Now I also often bake bread in a long dough. Only I knead the dough in the evening, I pour everything else on top and set a timer for 12-13 hours.
Anchic
Natalia, well, yes, such bread is much tastier after all


Added Wednesday, 09 March 2016 9:45 PM

By the way, my home ones are already turning up their noses if the bread is unpaired. They themselves distinguish the taste, they don't like it. And in general, they love bread from the oven
Waist
Tastier and ... I deliberately squeezed the crumb, but he straightens out like nothing was done with it.

From time to time I have not played enough yet So I like it ...



Such bread is EXCELLENTLY smeared with butter !!!
arini
Is only live yeast suitable for long dough?
Waist
arini, I won't tell you about this, I do it only with pressed yeast.

Olyushk @
Natalia, can I put a long dough for whole grain for the night, a timer and a French mode?
Waist
Olyushk @But try it. But I can’t guarantee anything, I haven’t even tried the wholegrain oven on the dough, therefore I didn’t offer it right away, although I thought.


Added Wednesday, 09 March 2016 10:15 PM

Again: Mash 4 grams of yeast with sugar, right in a bucket. When they flow - they are activated, pour in a warm liquid, add half of the flour, knead. Above everything else and on the timer. Salt only to the very top, so that it does not get into the dough before the main batch.
Olyushk @
Waist, pour all the water into the dough?

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