Marisha Aleksevna
Quote: VENIKA
Somehow it doesn't work with the tablets
Veronica, I meant myself, so for me convenient. I have enough tables and their analysis at work, at home there is simply no time to do this. Of course, everyone gets settled as they like.
Admin
Quote: VENIKA

recipes and their number each have their own - By the way, the idea of ​​sticking a table with a magnet is not bad - it is inconvenient for a long time, but at the time of cooking it is a very option.

It is enough to have such a table in the kitchen near x / stove:

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

... and add your own ingredients to taste
The main thing, keep the flour-liquid balance (dry-wet) according to this table
And remember that "liquid is a combination of water, juice, eggs, and other liquid products such as cottage cheese, mashed potatoes, and others"

Such a table will not take up much space, but it will be enough for the whole kitchen life.

A source:
The amount of flour and other ingredients for making bread of various sizes
The bread rises, but falls inward. Causes.
ZanZibar
Dear colleagues, bakers, but tell me, if you use flour of the 1st or 2nd grade instead of premium flour, should you change the amount of water in the recipe?
Admin

Observe the flour-liquid balance! You need to look at the consistency of the dough, if it's thick and tight - add a little water, gradually
ZanZibar
Quote: Admin

Observe the flour-liquid balance! You need to look at the consistency of the dough, if it's thick and tight - add a little water, gradually
This is understandable, I just would like to know the proportions in advance, and not adjust them in the process. Well, okay, I'll do it like with ordinary flour (a / c), and then we'll see.


Added Monday 20 Feb 2017 04:10 PM

I wanted to boast of how dashingly I got used to the stove, but alas, I can't upload pictures. The "portfolio" includes ordinary white bread, rye bread, muffin and Borodino bread. Everything turned out right the first time, but the cupcake came out very dense. But this is my mistake: the dough was liquid, but I thought that it should be like bread - dense. Added flour and oga
Admin
Quote: ZanZibar

This is understandable, I just would like to know the proportions in advance, and not adjust in the process. Well, okay, I'll do it like with ordinary flour (a / c), and then we'll see.

Here's how to stick to one topic, and not a step further And bring me the developments here
No, if you please break away from the topic and take a walk around the forum, on breads, on developments - you will quickly get used to it and quickly learn to navigate in the quantities and qualities of bread dough

This topic describes very well CZ and similar flour, and why you need to pay attention not to "exactly how many grams", but why it is necessary, and how to work with the dough:

Whole grain flour gingerbread man. Master Class

And go to the section, you will find a lot of useful information for yourself CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Including at the end of the post - how to insert a photo on the forum
ZanZibar
Admin, I confess, a little lazy and tied to alma mater (this thread). But, frankly, I study the forum very intensively, but due to my natural restlessness, not as meticulous as I would like.
shl. thanks for the educational program with a photo)
And here is the Borodino bread: Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
Wlad
Murat, Nice bread turned out ... and probably very boring, that's how I come home I will mix it like this ..
tana33

Wlad
tana33, I wanted to insert this video ... I was tormented, nothing happened ... you read my thoughts ... from the phone on the internet it is certainly less convenient to be ...
tana33
DARK STEPPE EAGLE, I saw your message with a link, and I realized that you are not working
copied, corrected and exhibited
Wlad
Quote: tana33
saw from the link
tana33
Quote: DARK STEPPE EAGLE
you read my mind ...

Don't expect a miracle, it won't happen!
Wonder yourself! Wonder people!
Make jokes, do wonders!
Say something pleasant to each other!
Wonder yourself! Wonder people! ...
Wlad
Tatyana,


Added on Monday, 20 Feb 2017 10:38 PM

Boys and girls all of you with oil week
entin
I watched a culinary show on TV. They made the Bechamel sauce there. The flour was calcined to it to a characteristic color and smell. The hand reached out to do the same with bread flour ...
But he restrained himself! I decided to ask first, can anyone have already tried this?
If not, I'm ready to experiment ...
SvetaI
ValentineI'm afraid the gluten will die irrevocably from this temperature.
If you decide to experiment, do not fry all the flour, allocate 50 grams for this. Enough for the flavor and the bread should not suffer.
Make up your mind, interestingly, we will hold our fists for you!
VENIKA
Quote: entin
Flour was calcined to it to a characteristic color and smell
Maybe I misunderstand something in cooking, of course, but the flour is fried FOR SAUCE to thicken them and get a characteristic "nutty" taste (maybe not quite nutty, I don't know how to call it more precisely), but relatively little is added in relation to the total mass the resulting dish. What's the point of frying it for bread? If all - most likely it will turn out to be inedible muck - take pity on your bread maker. If partially, I don't see the point either (bread is not a sauce, the specific taste will be lost). Only sprinkle on top of the baked bun for beauty and a light taste ...
entin
SvetaI, VENIKA, it is clear that not all the flour ... And the experiment is - the experiment. Where in the kitchen without him ...
About gluten. "And we will go north ...." (c) .. I specifically went for starch, I think a teaspoon will help my father ...
So let's try! I'll unsubscribe in the evening.
SvetaI
Quote: entin
About gluten. "And we will go north ...." (c) .. I specifically went for starch, I think a teaspoon will help my father ...
Valentine, gluten and starch are two big differences. Gluten (= gluten) is a protein and starch is a carbohydrate. It is the gluten that swells during the kneading process, forms threads and, ultimately, the frame of the future bread.
If you have premium flour with a normal gluten content, then everything will be fine. If you are in doubt about the quality of the flour, you can add a pinch of ascorbic acid in the powder - this will help the development of gluten during the kneading process.
VENIKA
Quote: entin
"And we will go north ...."
I remember that this did not end well for Tabaka But I will not stand in the way of progress Despite the fact that I don’t believe in the result The theoretical maximum is no difference in taste with a higher crumb density and a low loaf. And if + starch and ascorbic acid ... And yet to the madness of the brave ... GOOD LUCK to you and the bread maker!
fffuntic
Quote: entin

SvetaI, VENIKA, it is clear that not all the flour ... And the experiment is - the experiment. Where in the kitchen without him ...
About gluten. "And we will go north ...." (c) .. I specifically went for starch, I think a teaspoon will help my father ...
So let's try! I'll unsubscribe in the evening.
nutty flavor in flour after calcination secondary effect. They are calcined to kill the proteins in the flour, which then form gluten after steeping in the sauce. And that means lumps in the sauce, a tough substance. So they clean it up.
Dry proteins in flour can withstand high temperatures for a long time, fight for life, so the flour is kept on fire for a long time, right up to slight yellowing.
At the same time, dry starch also undergoes changes at high temperatures, rather then it goes into a phase of complete dissolution without solid inclusions, which gives a more velvety structure to the sauce.
In general, the experiment was carried out a long time ago by a bunch of housewives, who brought bread flour closer in properties to a confectionery by weak heating in an oven, and even faster and more efficiently in micro, but dosed in order to only weaken it.
VENIKA
Quote: fffuntic
nutty flavor in flour after calcination secondary effect
I did not write about preventing the formation of lumps in the sauce because, as I understood, the idea was to change the taste of the bread when using fried flour (well, since this is not a sauce, the question of lumps is not worth it)
Quote: fffuntic
and even faster and more efficient in micro
an interesting idea, it is interesting to compare the results - it's clear about faster, but, given the different principles of obtaining results, the "frying-pan" option is more attractive to me ... I'll have to compare to make sure.
fffuntic
Well, while our practitioner is preparing an experiment, from the point of view of theory, we can assume the results.
If all the flour is heated strongly, it will kill the gluten and possibly there will be a cake instead of bread, perhaps even with the desired nutty taste. True, calcining then requires an increased amount of moisture during kneading, if it is not enough during kneading, there will be a solid crumbly cake

If the gluten is not enough, the bread should be worse in baking quality than the original one.
If you make a small addition of calcined flour, then it is unlikely that a small amount will affect the taste. It will be just imperceptible.

When heated in micro, there is no reaction of direct contact with a hot surface, the effect of temperatures is softer. Therefore, proteins are weakened gradually, it is easier to control, the effect is weaker. This is good for controlling flour condition.
But for the sauce, a frying pan is better. Because for starch, direct heating above 100 degrees is just better in order to radically change its internal structure: that is, just to get the desired nutty effect.
Waist
Quote: Waist

I need to try to bake bread with the dispenser removed, how does it affect the top crust
I tried it, baked it after removing the dispenser from the HP. Everything is fine, as usual: the roof of the bread is beautiful, with a uniform color, neatly convex, without distortions You can remove the dispenser from the HP, who does not use or interfere, and without any built-in windows / closures, calmly bake bread. The seal on the top cover keeps the heat inside the HP and everything bakes normally.

I didn’t take a picture. Show There were my daughter’s friends visiting, so I rushed around to cook dinner for them, and after lunch there were a few pieces of the loaf.
Wlad
Natalia,
Quote: Waist
from the loaf remained "horns and legs"
...
excuse me ... but from what did you bake bread? Apparently there was still a goat filling inside
Waist
WLAD, the children just cut a fresh loaf themselves - shredded it ...
entin
Experiment completed.
The goal was: will there be a "nutty" nuance in the bread, how this procedure will affect the regulation of the high moisture content of flour when it is impossible to follow the bun.
Result. There is a very distant nuance, and also gave a light bitterness. The crumb color has barely gone beige. Otherwise, there are no changes. At high humidity, flour does not affect the result.
If I didn’t know about the action, I would say that ... as usual, but with some barely perceptible incomprehensible accent and would write it off as an error.
Flour took 400 gr. Basic mode. Calcined 3 tablespoons with a slide of flour. The son acted as an expert assistant, when opinions about the nut smell that appeared, he finished calcining.
Conclusion. And "nothing." (C). But it was interesting.
Thanks for the theoretical calculations!
Oh, I forgot. For the sake of the purity of the experiment, I did not add anything.
Wlad
Natalia, and I too was thought that you will please us with a new recipe for bread with goat meat (this is a joke)
Good people, who knows, tell me what paint on the bucket you can draw something? I wanted to designate something before - butt, well, so that it looked cute, but I don't know how to do it better
marinastom
I wrote with a permanent marker (like for a CD). For a couple of years it faded a little We need to update.
Wlad
MarinaThank you Tomorrow I'll try to paint my bucket
Is it water-based or alcohol-based?
VENIKA
Quote: entin
Experiment completed. ...
There is a very distant nuance, and also gave a light bitterness. The crumb color has barely gone beige. Otherwise, there are no changes. With high humidity, the flour does not affect the result ... I would say that ...as usual, but with some barely perceptible incomprehensible accent, and I would write it off as an error.
Well, in general, as expected, but perseverance in achieving the goal deserves respect. If you still want "nutty", try smearing a freshly baked roll on the top crust a little for stickiness and sprinkle with fried flour on top. I myself really do not do this, but in a good purchase I came across a similar powder. Just do not overheat too much - in a frying pan, the flour must be constantly stirred until a golden cream color and a nutty TASTE and not an ODOR (if it even gave the bread a beige tint, it may have been overheated).
Ell
Quote: entin
Experiment completed.
The goal was: will there be a "nutty" nuance in the bread, how this procedure will affect the regulation of the high moisture content of flour when it is impossible to follow the bun.
For a nutty flavor in your bread, try adding some flaxseed flour to the dough. Maybe you will like it. Literally 1-2 tbsp. l. (depending on the size of the original roll).
ZanZibar
Quote: DARK STEPPE EAGLE

Murat, Nice bread turned out ... and probably very boring, that's how I come home I will mix it like this ..
Thank you, yes delicious). Only next time you need to put a little less honey, and more spices, that is, ground coriander, IMHO.
Friends and comrades, I got hold of the second grade flour. Khe-khe, well, how did I get hold of ... I bought a 50 kilogram bag. It turned out 600 rubles. with delivery. It smells good by itself and the color is soft cream). Let's see what kind of loaf you get.
marinastom
Cool! We do not have the second grade anywhere. The bag is for me, for sure, a lot. Okay, though, the first grade happens in Pyaterochki.
Wlad
ZanZibar, It seems to me that my bread will all the same be tastier from any flour and I will even give it under-baked or poorly raised ... compared to the store one, which is generally incomprehensible from what
ZanZibar
marinastomWe have a lot of the highest grade, but rye flour or wheat flour of the 1st and 2nd grades is difficult to find. In stores, the latter are definitely not, I found it in the trade and purchasing base.
In the short time that has passed since the purchase of the cotton, I found all the ingredients that I wanted to buy. Now what is not on sale, you just need to look).
VENIKA
Quote: ZanZibar
Let's see what kind of loaf it turns out
Following what is obtained from flour of the 1st grade, the loaf will be lower, with a denser and less white crumb than from B / S, it tastes more "bread" and less "bakery")) Only the bun will have to keep an eye on - flour the first grade needs more than B / C (not too much, but for 3-5 g for sure), the second grade will probably also need to be filled up.
Admin

Flour of grades 1 and 2 contains bran (whole grain shell), and therefore will take a little more liquid than just wheat flour.
Therefore, we monitor the flour-liquid balance, the dough is soft, but not liquid.

We cook our own whole wheat flour and flour of the 1st and 2nd grade
Wlad
ALL MEN HAPPY HOLIDAY !!! 🔗


🔗
SoNika
Good time everyone. Today became the owner of the Panasonic SD-2501, after intensified feature comparisons and reviews. Now I launched German bread from the package for review and start. I'll see what happens.
Wlad
Here is my bucket turned out
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)


Added Thursday, 23 Feb 2017 15:57

Nika, I respect Panasonic ovens ... though I haven't tried bread from other ovens
SoNika
Quote: DARK STEPPE EAGLE

I respect Panasonic ovens ... though I have not tried bread from other ovens
I hope to make friends with her, once purchased.
Your hand, Vlad, is firm, talented, creative ... but somehow gloomy ... Holidays Congratulations, and I want to wish you strength, opportunities and desires to defend.
$ vetLana
NikaVs, Nika, congratulations! Glad to see you in this thread.
SoNika
Quote: $ vetLana

NikaVs, Nika, congratulations! Glad to see you in this thread.
Thank you, Svetlana, but we have all the holidays accumulated in January and smoothly flow into the next ones ... we decided not to go broke in vain, but to buy worthwhile things into the house, but I still pampered today ... works, smells like raw dough. ... If it goes through the run-in I will knead the dough for rolling and ravioli
Wlad
Nika, Thank you so much ...only at the expense of hardness of hands and talent you have gone too far * JOKINGLY * children's drawing made with hands shaking from fear with hands ... well, the spider web so as not to confuse the front and back of the bucket, as you look ... you will immediately remember what and which place to turn
Waist
WLAD, beautifully painted the bucket, albeit childishly, as you think.
Quote: DARK STEPPE EAGLE
hands shaking with fear ...
And what, they were afraid to pierce?
Wlad
Natalia, ... nooooo, so that it doesn't turn out crookedly, otherwise it’s very uncomfortable to admire it all my life
SoNika
Quote: DARK STEPPE EAGLE

NikaThank you very much ... only you went too far on account of the firmness of your hands and talent * JOKINGLY * children's drawing made with hands shaking from fear with hands ... well, the cobweb so as not to confuse the front and back of the bucket, as you look ... you will immediately remember what and in what place to turn
Oh, come on, flirt, and the window and legs are drawn and the pipe, smoke, but not yet, but the hands were shaking for another reason
Wlad
Nika, I will reveal a little secret, I just put chicken legs and circled them ... there is no smoke because they have not started firewood yet, there is nothing to heat the stove with, but as for shaking hands for another reason, I generally do not use anything stronger than kvass and kefir ...
SoNika
Quote: DARK STEPPE EAGLE

Nika, I will reveal a little secret, I just put chicken legs and circled them ... there is no smoke because they have not started firewood yet, there is nothing to heat the stove with, but as for shaking hands for another reason, I generally do not use anything stronger than kvass and kefir ...
were creative, by the way, I didn't mean it at all, I was just joking.

I can't understand the weight of the bread, which is the smallest - 500 grams? And the larger 1250 ?, different infa everywhere. Maybe I set the size incorrectly, so the roof slid on a side?
here's what happened:
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