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

, I highly recommend baking bread according to the recipe of Natasha-Talia -Ba3 on press yeast
recipe bomb! Simple as 5 kopecks with a very expensive taste.
I had a SilverCrest bakery, but recently nothing really worked out, although I’m not new to baking. Some unruly and
Good luck with your development and delicious bread!

Thank you, Vika, I need to ask Natalia with a waist for the recipe.
Thank you all for your responsiveness and help.
Here's what happened, the people liked it at the service, they say that you can eat alone, without anything.
NaTalia, here's such a cross-sectional Italian bread.

The balcony is closed, and the roof is on the barrel again ... apparently blowing somewhere ..

Natalia with a waist ask the recipe.

Aha, there is a waist ... bye
Here is the prescription
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Aha, there is a waist ... bye
Here is the prescription
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Oh thanks, okay ..
I no longer have ... how I started this job ... I sit for 12-18 hours in a chair ...
What do you take as serum? Only from milk?

[all]

This is what happened, the people liked it at the service, they say that you can eat alone, without anything.
NaTalia, here's such a cross-sectional Italian bread.

And it turned out well.
Nika, take this and just write down exactly this recipe with your changes: what what liquids were mixed and in what ratio, how much was added. Bake the next loaf according to the corrected recipe, laying immediately all - all the liquid (!!!), the one that is prescribed and that you added. Just watch the mix, don't touch anything. See how the paste mass thickens and thickens, how a bun is formed.

Posted Monday 27 Feb 2017 4:06 PM

So I hurried to give my recipe

Nika, bake again this Italian with your amendments. JOIN YOURSELF AN EXACT RECIPE according to which you can bake it at any time without hesitation and ordeal! With busyness and lack of time, such recipes help out very / especially No matter how it goes on, this recipe for delicious bread will be ready for you to help out at any time

Then try another recipe.

[all]

And it turned out well.
Nika, take this and just write down exactly this recipe with your changes: what what liquids were mixed and in what ratio, how much was added. Bake the next loaf according to the corrected recipe, laying immediately all - all the liquid (!!!), the one that is prescribed and that you added. Just watch the mix, don't touch anything. See how the paste mass thickens and thickens, how a bun is formed.

Thank you, NaTalia, I look, something similar to yours turned out, perhaps because the kefir peeled off, like serum, and combined with water, 270 water and 100 ml. kefir turned out. But I thought about the regime, I chose L and a dark crust, and as a result I opened the lid, otherwise the bread would be very good. it's very fried, so it's hot on the sides ...
The spouse has not yet expressed his opinion. Mom is calling now, says that she liked the noodles and bread.

The balcony is closed, and the roof is on the barrel again ... apparently blowing somewhere ..

In order for it to curl from a draft, it must be constant or cold, besides, the curvature from a draft will not be in length, but in width - in the side where there is a vintillation window in the lid, the loaf will be lower. And you, I think the dough is still tough, can add another table of water!?!? well, try it
I personally even laughed at first: "Some nonsense. A tablespoon of water ... Yes, nonsense ...". But it turned out that this is important and affects the result.

Once again about the size: It is set depending on the amount of flour in the recipe.
400 g - M
500 gr - L
600 g - XL

About the crust: it is also installed with buttons
Light
average
dark

No need to open and take out the bread ahead of time, you can just set the desired color.

You know, the color and smell are very dependent on the ingredients. If the bread is with kefir and sugar, then it will be darker.
If you want light, then you can bake in water and without sugar at all, like Italian for flour dishes.

[thick]

Natasha,

I am more against the yeast dispenser technologically than for. For dry yeast, at least most, manufacturers avoid direct contact with air in every possible way. Sealed in vacuum, put in protective shells. There is no single recommendation to keep dry yeast outside of flour outdoors. Then, cold is used to slow down the yeast.
The yeast dispenser violates theoretical assumptions completely. It allows the yeast to stay warm for a long time with air contact. Suppose air contact occurs in a confined space and perhaps the harm is minimal, and the less the less the stitching. But in theory, it is contact with air that sharply reduces the lifting force of dry yeast and kills some of them, which also negatively affects the taste of the dough.
Anyway, adding flour without a dispenser is much more in line with theoretical standards.
It seems to me that the manufacturer was lying. After the introduction of the dispenser, the types of yeast that are most suitable for laying in the air in the dispenser should be indicated.

About workouts.
The number of strokes directly depends on the strength of the flour.
In theory, how the test develops is rough, of course.

First, on contact with water, the dry proteins of the flour swell. If you soak the dough at this point, it will still completely dissolve, but it looks like it is already a sticky, tied mess.
After a while, the dry proteins of the flour miraculously turn into a dense rubber net. If at this stage the dough is dissolved in water, then it will no longer dissolve, but this viscous grid - gluten will be washed out of it.
At this stage she is there like a ball thick rubber threads, all tangled. And the threads in it are of two types. Some are more elastic, others are more stringy.
We begin to knead the dough. And this tangle unravels, the threads stretch and become thinner, and a spatial 3D structure emerges from strong, but thin, flexible and stretchable threads, a spatial mesh - a skeleton, a frame on which bread is held. The skeleton is gluten free. The meat is swollen starch.
If the primary ball consists of thick threads, then the developed framework is already stretched, thin threads.
So thick gluten is tough bread, the tenderness of the crust of bread is delicate stretched thin threads of gluten. This is why unmixed bread is rough and tough. Than stronger and stronger gluten in flour, so more it is necessary to expend energy to turn it into a delicate thin 3D frame from the tastelessly stiff thick threads in a ball.
In this case, when kneading, you can not get a frame, but tear it in figs, if it is too weak, but knead it hard. How much to stretch a weak elastic band - it will break.
And when you tear it .. there is no skeleton, fragments of thick pieces of gluten are obtained in bread, that is, the taste suffers.
Hence the choice intensity kneading. The weaker the flour, the more you need carefully knead to develop, not tear.
Therefore, in programs with whole grain flour, which is weak compared to normal flour, the intensity of the paddle movement will be less.

But with the number of strokes it is more difficult. Their number depends on the method of the test.
It's actually more complicated here.
Try not to get confused here.

Option 1. You have kneaded flour. The Slegonets were kneaded. Further, the yeast ferments, emitting gases, and the gases continue to stretch strongly - that is, knead the gluten. If not crushed, then these gases will tear the gluten.
And we need the yeast to ferment, that is, stretch the gluten for, for example, 4 hours (so that useful substances from the bacteria working in parallel can accumulate in the dough), but during this time the gases from the yeast do not stretch and break it to the utmost. That is, we need to make sure that all these 4 hours the yeast does not break the gluten. So we knead the dough from time to time. To release the excess gas that is stretching the gluten, well, and again give breathing air to the yeast.

There are two approaches to workouts.
First. Previously, they did it manually.
For example, the dough was originally kneaded. We left him to rise right up to the stop, until it begins to deflate. This means that the yeast has stretched our frame rubber all the way. Can't stand it anymore. It is necessary to crumple, otherwise it will break.
If the gluten is weak, then it will not withstand such extreme stretch marks more than once. Therefore, such a dough was kneaded once and then left to rise by half right before baking.
It was necessary to pick up such an amount of yeast so that they would not quickly pull it on us. Because as soon as the gluten tightened, the ballet was over. I had to crumple and go out to bake.
If gluten is strong, then it could withstand such extreme stretch marks with yeast already two or three times.


But there is another approach, this one is used in HP, when, in principle, with reinsurance, we do not allow the yeast to give the strongest gluten tension. We will simply crush the dough for every fireman 2-3 times during its preparation. As you can imagine, this approach prevents gluten from maximizing the rise of yeast.
This is how the car body work works. They are simply provided after a certain time. And this approach prevents gluten from total stretching with a break.
At the same time, you understand that, for example, kneading 3 times in 4 hours of fermentation is better than 2 times in the same 4 hours. Because if you transfer a lot of yeast and they give a lot of gas, then 3 times they will definitely save gluten, and in 2 the yeast can have time to break it.

But then why don't we knead the dough 5 times? yes, because oxygen access to the dough is undesirable for other chemical reasons.
Too much oxygen impairs the taste. Therefore, as always, a balance is needed between kneading and oxygen access.

However ... the more we knead the dough, the better our yeast breathes. That is, they roam more actively, give more loosening.
But on the other hand, yes, the weaker the yeast, the more it is necessary to support them with nutrition.
Therefore, your idea Natasha, that the dispenser and the increased number of wrinkles are connected - right to the root.
They weakened with a dispenser, and fed them with strokes.

But .. if you approach it theoretically, then it is better not to use a dispenser, but to take a smaller amount of yeast and put it in flour. Then good strokes will allow you to get the same result with less yeast than a machine with 2 strokes.
And with the same amount of yeast, the bread should be fluffier. Because yeast with three strokes breathes better and gives more loosening.

[fffuntic]

fffuntic, You always explain perfectly, I really love your posts on the theory of baking!
It's time for you to write your book. Or at least start such a topic. Or maybe the book is already there - I would buy it, I like to understand what is happening.

In order for it to curl from a draft, it must be constant or cold, besides, the curvature from a draft will not be in length, but in width - in the side where there is a vintillation window in the lid, the loaf will be lower. And you, I think the dough is still tough, can add another table of water!?!? well, try it
I personally even laughed at first: "Some nonsense. A tablespoon of water ... Yes, nonsense ...". But it turned out that this is important and affects the result.
You know, the color and smell are very dependent on the ingredients. If the bread is with kefir and sugar, then it will be darker.
If you want light, then you can bake in water and without sugar at all, like Italian for flour dishes.

Yes, water means a lot in this weight.About the weight and size, I understood everything NaTaliya, but all the flour was in the recipe 450 grams, so I think, maybe for L the weight was too small, so I started to burn on that. crust? But before that 400 g on L, on a dark one did not burn ... For the color I took brown sugar. I wrote above that in general I thought of a lot of things, out of old habit, but everything worked out. The dough was normal, not tight, not liquid .., I just didn't understand for myself the difference in the density of the dough for HP, in contrast to the oven, that's what I'm trying to understand so far.

About twisted
to make the bread beautiful, it is usually rounded by hand. That is, they pull its surface into a ball.
The machine also rounds off at the last stroke. But its rounding is designed for a certain gluten developed by this moment and so that there are not many heavy inclusions.
In the bread that you are sorting out here, there were a lot of nuances, heavy nuts and, apparently, the consistency of the dough was not optimal for the machine. In my opinion, it's not really about the draft, but about the fact that under those conditions the machine did not cope with the necessary forming of the dough.
It is difficult to draw conclusions.
First you need to get a reference simple bread in a typewriter, then Nika herself will understand why and how. He will poke nuts into a perfect bun and figure out why the twist is not necessary

About twisted
It is difficult to draw conclusions.
First you need to get a reference simple bread in a typewriter, then Nika herself will understand why and how. He will poke nuts into a perfect bun and figure out why the twist is not necessary

The ball was even, I formed it, before laying, but these are 3 curve breads, although this one came out the most evenly
About 2 dispensers, I expressed my opinion yesterday, and I also want to add that not all yeast have enough time to proof and raise, and then with air and later ... in the case of baking, it was "cooked" better and added in liquid form.
Sometimes intuition is a better guide than a scale ...

[last workout]

did not quite understand. The ball that you formed and sent to fermentation was then stretched and subjected to kneading.

At the moment last workout molding must also take place.

Molding is when the dough, which is almost ready, ripened, with developed gluten, is rounded. Stretch the surface layer of gluten that will retain the shape of the bread.

but at the last stage, the desired shape was not formed.

But as far as I understand, the moment with the HP molding is very subtle. If the dispenser does not close on time, if there really is a draft, if the machine does not stand level, do not laugh, not all have even floors, if she does not like nuts

even with excellent bread, there may be a slight skew. But small, of course.
Therefore, I repeat, it would be necessary to get the perfect bread and then everything will become clear.

You can stick your nose into the machine after the last workout and look at the shape. It should be perfectly round.
And not loose.

If you are convinced that the shape is ideal, and after baking - undermining, then it is clear ... you need to look somewhere for blowing or heating unevenly.

The ball was even, I formed it, before laying

And you keep in mind that there are still strokes and they are done with a spatula. The spatula crushes the dough and the settled dough is unevenly distributed. If the bun is tight, then it will rise so crookedly, so crookedly bread will be baked. Therefore, the consistency of the dough is important for baking on the machine in KhP. If necessary, the dough itself will be evenly distributed and you will get a beautiful even loaf.
HP is just a device, with clearly limited temperature and time frames, so there must be an accurate balance of ingredients that fits exactly within these frames for an excellent result.

Can I ask one stupid question? Well, I wonder just ...
For lack of whey, can you dilute sour cream with water, which sticks out in the refrigerator for 3 ... 4 days?

Girls, I looked constantly and looked in for the last time, before baking, the bun was Good, just stretch out on a spatula.
Sorry, I'm making dinner and listening to the ravings with Chapman about world starvation, they urge everyone to starve ..they say it is useful and necessary ... for enlightenment and heroism, feed on the energy of the cosmos. PPTs, they will ruin our generation at all !!!! They were deprived of education, technical skills, work, morality, and now food.
in everything a measure is needed (without fanaticism), and then psiatr. the clinic is provided. Oh, again they scare me with total hunger ... I run away

[Is the backlash necessary?]

But when it is baked, of course it does not play.

That's why I asked! You forgot that Is the backlash necessary?... It's even patented.

Vit, messages may be in spam.

Her, Light. They would all be in spam. They come from other branches as usual. And with this they stopped ... it was. Now come again

Added Monday 27 Feb 2017 05:35 PM

Oh, they are scaring you again with total hunger ..

Let them scare. And now I'm going to take carbonatika with a seagull and go home

[Nika]

Can I ask one stupid question? Well, I wonder just ...
For lack of whey, can you dilute sour cream with water, which sticks out in the refrigerator for 3 ... 4 days?

sour cream is not whey. Whey has the highest concentration of bacteria, which gives the bread an amazing taste.
And sour cream is a very small percentage of whey + mostly fats !!!!!
Whey is the liquid on top of the sour cream.

that is, sour cream is a completely different fermented milk product. The replacement is absolutely not equivalent.
But delicious. Although I like sour cream more in rolls

Posted Monday 27 Feb 2017 06:25 PM

Nika,

once and thoroughly check your baked goods. Immediately after the last kneading, take out the bread and shape well with your hands. Take out the blade. Pull on!!!! properly surface into a ball and put back.

If after that you have a perfect hat on the bread, then the reason must be sought in the consistency of the ball, which the spatula cannot properly shape.
There is another reason for an uneven surface. The blade is uneven and introduces a little error into the surface, if the consistency of the dough is not flat. The dough must be perfectly soft for the shoulder blade to have no effect.

And if you have an undermining even after manual perfect molding without a spatula, then it blows somewhere or the bucket is not level. Check with the level.

[Nika]

Let them scare. And now I'm going to take carbonatika with a seagull and go home

Nika, after that there will be an ideal hat on the bread, which means that the reason must be sought in the consistency of the ball, which the spatula cannot decently shape. There is another reason for the uneven surface ... then it blows somewhere or the bucket is not level. Check with the level.

Now we have checked - the window sill is not even, well, let it be ... the main thing is that this is not a stove.

That's why I asked! Have you forgotten that backlash is necessary? It's even patented.

Vital, I have not forgotten, I think that I do not know why it is so necessary at all Tell or direct where to read

The dough must be perfectly soft for the shoulder blade to have no effect.

Soft dough itself evens itself in level in the bucket during the rise, even if the scapula leaves it crooked after kneading This is the essence of softness for the dough in the CP baked on the machine.

: cray: Notifications about new messages from this topic have ceased to arrive

I also had problems. NaTaliya says that work is underway on the site.

Who weighed dry yeast, exactly how much in a small "spoon"? I have 2 on some scales, 3 grams on others.

Vital, I haven't forgotten, I don't think I know why he is so necessary at all

Here I’m sitting, Natasha, and I’m looking for clever words and sentences all over the Panasonic theme. Sasha is already angry to explain why there is luHt. Can I not give links? Take it on faith. Lan?

"... On the clutch, transmitting torque to the blade, there is also a play of about 150 degrees, it can also eliminate it, to be sure ... All these play are made so that at the moment of starting the engine the load on it is minimal and it has time to unwind "idle".

Added Monday 27 Feb 2017 9:06 PM

I have 2 on some scales, 3 grams on others.

Check the accuracy of the scales according to the passport. It seems to me that + -1 gr.

Check the accuracy of the scales according to the passport. It seems to me that + -1 gr.

so skokA weigh in grams?

For 100 g of flour, you need 1.5 ... 2 g of compressed yeast, or for 400 g of flour - 1 small measuring cup (1 tsp) of dry yeast.

For 100 g of flour, you need 1.5 ... 2 g of compressed yeast, or for 400 g of flour - 1 small measuring cup (1 tsp) of dry yeast.

And here is not the docking comes out, in a measuring spoon 2 grams, it turns out to be 200 grams. flour, and not 400, I think that for 400-450, 1.5 tablespoons will be enough.

so skokA weigh in grams?

Nika, your question drives you into a stupor

Spoons, if not special verified pastry, are all slightly different. My homemade spoon will not be the same as yours. But not only that, the granules of different yeasts are not the same and a dozen other granules are completely imperceptibly less or more of them can fit in spoons, and this is already a plus or minus gram.
Therefore, the question: how many grams of all yeast in a spoon is not entirely correct. How many grams approximately - it will be more accurate.
Such a small amount of grams is measured by very accurate scales, if we have them here, then only a few.
Therefore, I think many people admit an error of one gram here.

If you want to put precise and precise small grams, then get the most accurate jewelry scales
And if you weigh with spoons, then accept that you will receive a small error.

If you want to use any particular spoon of yours, then weigh it all the time on the same scales and take on faith that it is.

I do not fully understand what caused the desire to establish the exact weight of yeast in a spoon without an error of one gram.

Nika, your question drives you into a stupor

Humor (that is from an old advertisement), but yesterday I decided to check the proposed spoon, you never know what - it will suddenly get lost ..., the scales behaved strangely, especially Tefal, then they did not weigh, then from 3-5 grams. the spread was given out ...

And here is not the docking comes out, in a measuring spoon 2 grams, it turns out to be 200 grams. flour, and not 400, I think that for 400-450, 1.5 tablespoons will be enough.

Nika, your yeast is not at all like in my refrigerator, most likely. Yours are possibly stronger, younger, and so on.
Therefore, if I put my spoon down, they will not work for me at all as your spoon.

You need to take to bake bread with satisfactory results for you and remember that for such a result your yeast needs so much And then dance from the realities in your kitchen, and not from the fact that you need exactly so much according to the recipe.
The quantity on paper ... this is just a diagram, and you need to adjust it for yourself, depending on the quality of what you bought in the store. And buy a new type of yeast, you also have to re-adjust for yourself.

ps. lose a spoon ... not scary. By this time, you will already be putting in the normal yeast with any spoon. A matter of practice.

,

Nika, your yeast is not at all like in my refrigerator, most likely. Yours are possibly stronger, younger, and so on.
Therefore, if I put my spoon down, they will not work for me at all as your spoon.
ps. lose a spoon ... not scary. By this time, you will already be putting in the normal yeast with any spoon. A matter of practice.

I kanesh wildly sorry, but I want to call you by name
so I practice on 3 breads for now ..., I love live yeast, I buy, cut, and in the freezer in pieces of 100 grams, then it's easier to cut off.
Now I am mastering "dry" ones. I do not like the smell of fermented and overdoing yeast in HBI

perfectly on live yeast in panasik bread turns out. Moreover, even if you stupidly throw it into flour, like dry ones. True, I first grind them with a little flour into very small pieces so that they are easier to distribute.

I have live ones - thermonuclear ones. 4 grams for French bread per eye. But I met both 8 g for girls and 12 g.
Different strengths for different living.

ps. why fermented smell. You just need not to overdo it with the quantity and not leave it for a delayed start. I like the result less with a delayed start.
Wonderful bread is made with live yeast, if not shifted

perfectly on live yeast in panasik bread turns out. Moreover, even if you stupidly throw it into flour, like dry ones. True, I first grind them with a little flour into very small pieces so that they are easier to distribute.

I have live ones - thermonuclear ones. 4 grams for French bread per eye. But I met both 8 g for girls and 12 g.
Different strengths for different living

Have you tried it with dough?
Bye everyone, good night, beautiful dreams. And then I'm very good. get up early again for duty.

I love live yeast, I buy it, cut it, and put it in 100 g pieces in the freezer, then it's easier to cut it.

I do that too, but I don't put it in the freezer. Such yeast is not measured with spoons, but weighed. I put 8 g per 400 g flour. I measure dry yeast with a measuring spoon, as written in the instructions.

Try to change the battery in the scales - sometimes they freak out on a dead one.

I kanesh wildly apologize. but I want to call you by name

Me too. Nika got ahead of me and I join her

I do that too, but I don't put it in the freezer. Such yeast is not measured with spoons, but weighed. I put 8 g per 400 g flour. I measure dry yeast with a measuring spoon, as written in the instructions.

Try to change the battery in the scales - sometimes they freak out on a dead one.

Vitaly, besides being joking, I do everything, changed the batteries 2 times ... apparently I need to be repaired. And I wanted to decide on the dry ones. But I think that there will be no more trouble, in the advantage of 1 gram, if anything.
The name does not reveal ... "Gulchatay, open your face"

Have you tried it with dough?

Let other girls and boys tell you about the dough in panasik, I didn't practice here
Bread on the machine suits me perfectly.
French with live yeast mnyamka and without dough

[Nika]

I love live yeast, I buy, cut, and in the freezer in pieces of 100 grams, then it's easier to cut.

Most recently, the girl shared - The history of freezing broken yeast

I think that there will be no more trouble, in an advantage of 1 gram, if anything.

Nika, I use live yeast and take it on my recipe for 400 grams of flour - exactly 7 grams in total, that's exactly 7, 8 is already a lot and the crumb turns out to be too porous, the balance is disturbed. If this yeast is already aging and hinting at goodbye, then 8 grams, then I just throw it away. And yes, they are all different. Mine are not suitable for freezing, because they stand normally only for 1 week, then they deteriorate, and with such results there is no point in freezing

Also, yeast affects the taste of the final product. I bought others - I didn't like it at all - the bread was not tasty on them I changed the yeast for others and the beauty of the bread is delicious

Added Monday 27 Feb 2017 11:14 PM

Here I’m sitting, Natasha, and I’m looking for clever words and sentences all over the Panasonic theme. Sasha is already angry to explain why there is luHt. Can I not give links? Take it on faith. Lan?

Thank you, Vital, I believe of course But maybe it will give a ride with this, as well as with water, I pour water under flour

Sasha can be understood too. Such and similar moments can be arranged separately with links and sent to those who do not know and ask, the topic would be unloaded by a third

Added Monday 27 Feb 2017 11:26 PM

French with live yeast mnyamka and without dough

Wooooottttt. And I like Italian more, with a calm taste. Breads with a rich taste, which are prepared by a long ripening, are not for me. And only now I understood exactly why. Well, thank you !

By the way, most of those who bake in KhP-s are divided into 2 halves: some like Italian bread (more tender and with a calm taste), others prefer French (stronger, with a rich taste).

By the way, most of those who bake in KhP-s are divided into 2 halves: some like Italian bread (more tender and with a calm taste), others prefer French (stronger, with a rich taste).

Thank you, NaTalia, I haven't baked French yet, as I can tell.I am calm about bread, I eat pink salmon and sometimes I can fry an egg in it, there are very good. rarely such desires. And the husband does not sit down to eat without him. Yes, when I had problems with a lot of weight loss, the doctor swore that I did not eat bread (at that time I did not eat it for 8-9 years), now I eat and ... I am getting fat ..., but the kidney is sitting in place.
Yes, yeast is very good. important, you can't freeze it for a long time either, I take it to the HC, 500 grams each, ask for half a pack.
Have a good day everyone

the scales behaved strangely, especially Tefal,

Tefal is my first scale. They were once bought in one common online order with HP. Rare junk. One of their multi-colored "commercial break" is worth something. And no accuracy. I practically gave up on them. They hang equipped on a carnation, but don't use them.
I've been using these for two years now. Cheap (I forgot already, but less than 300 rubles), completely, repeatedly and at different times withstand all tests. And they work like a Stalinist iron.

[Countryman]

So I'm looking for such in reserve. Countryman, voice the name, please! Look for

[fffuntic]

fffuntic, you give such great advice, thanks. Please help me improve the recipe. On one site I saw a recipe for bread baked in the oven. Beautiful, airy! I decided to bake it in HP. In the recipe, I changed the amount of water, keeping an eye on the bun.

Initially, the recipe looked like this: wheat. in. s.-140g, c. z-140g, oatmeal-100g, yeast-1h. l., salt-0.5 tsp. l, sugar-1c. l., sunflower oil-2s. l., water-150ml.
I added 110 ml. water. Baking on the main, size M. crust L.
It didn't come out airy and there was little salt.
The next time I baked on a "dietary supplement" (dispenser). Changes - salt-1h. l., oils - 3s. l. and sun-dried tomatoes. It turned out well, but the tomatoes were dry and scratched the bucket. I won't bake like that anymore.

Please advise what to change (liquid? Amount of butter? Amount of yeast?) And which CP mode is better for such bread.

[Vit,]

Countryman, voice the name, please!

Vit, here they are.

They are on Ali from many sellers. You can find and cheaper.

Please advise what to change (liquid? Amount of butter? Amount of yeast?) And which CP mode is better for such bread.

I'll try to answer

Wheat flour - 140 grams
Flour CZ - 140 grams
Hercules - 100 grams
Total dry - 380 grams
Yeast - 1 tsp Can be increased to 1.5 tsp. since the composition contains "heavy" ingredients (wheat flour and oatmeal and there are more of them than wheat flour)
Salt - 0.5 tsp. Can be increased to 1.5 tsp.
Sugar - 1-2 tbsp. l.
Oil - 1-2 tbsp. l.
Water - 260 ml. You can increase it even more, to a soft kolobok, since both CZ flour and rolled oats require more liquid.
It is better to have time to add liquid during the 1st batch, due to the softness of the dough, in order to allow the dough to knead well in the second batch so that the gluten will work.
We make the dough soft (but not liquid)

We set the weight of the bread to 600-700 grams, the program can be set to Basic (basic)

[Admin]

Admin, Tanya, thanks. And instead of water, except for kefir, what is better for such a dough?

Of course it is possible!
But, you also need to experiment. Sometimes not all liquids can be combined with different flours, and with each other. And then the bread can also turn out lower and denser.

There is such a section CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
And there is a lot written about the liquid WATER and other liquid

Potatoes (broth), whey, cottage cheese work well in the dough - they can greatly raise the dough

[Admin]

Admin, Tanya, another question: if the bran is bitter. Are they bad ones already gone bad?

Added on Tuesday 28 Feb 2017 01:29 PM

Oat and wheat.

Oat and wheat.

Bran also tastes different, oatmeal can taste bitter, even if the bran is fresh

[Vit,]

Vit, here they are.

Konstantin,

do these scales measure in both directions, that is, show the difference in minus?
How quickly do they turn off without hesitation?
They are so small Only 16.5 x 12.5 cm. They will fit in the palm of your hand
I have others, they often turn off during weighing and "jump" by themselves by 1.2 grams. I want to replace.

Disconnect seconds after 10-15. I did not specifically try to pinpoint.

Jumping did not notice.After switching off and on, the weight of one load is shown the same. I have a measuring bowl weighing 108 g. So for the entire time of use, they have never shown another.

Minus lights up. If I zeroed the container (the same bowl), then when I re-weighed everything I needed in it and freed the scales, then the display reads "-108 g".

The only disadvantage is that they are a bit small. Sometimes the display is not very visible behind the "basin" placed on them. Although, for example, the HP bucket does not block anything at all.

************

I even think sometimes. Maybe I can buy some more of these for experience, get inside them, understand everything, remake everything in order to use the sensor (i.e., the scales) separately, and take the display from them in a separate case on a wire and hang on the side on a hook.

Or when they break down to wait?

[Konstantin]

Konstantin, Thank you for the clarification!

Yes, too small ... I often measure everything in the "basin". Yes, even flour in a bowl every day for bread, it is also not convenient to contemplate the weighing readings

Added on Tuesday 28 Feb 2017 03:19 PM

Balance WH-B05 come to 5 and on 7 kg.
Step - 1 g
Size - 16.5 * 12.5 * 3cm

There is also a scale WH-B07
Maximum - 3 kg
Accuracy - 0.5 g
Step - oh, 1 g
Size - 18 * 12 * 3 cm

[Thank you all!!! It's nice to go into this thread, read tips, hints and just blurring.]

Tefal is my first scale. Rare junk. One of their multi-colored "commercial break" is worth something. And no accuracy.
I've been using these for two years now. Cheap (I forgot already, but less than 300 rubles), completely, repeatedly and at different times withstand all tests. And they work like a Stalinist iron.

Good day everyone.
I agree, but my husband gave it, do you see bought for 4 microcircuits and a beech surface ... they bribed me, by dropping the container, there is no such function in Ourson's ... 3 to buy?

Added on Tuesday 28 Feb 2017 03:27 PM

Thank you all!!! It's nice to go into this thread, read tips, hints and just blurring.

[Nika]

Nika, thank you for coming in and asking!
Thank you for your trust !

I have a question too. If we bake bread in Panas on the main Prog and want to add some seeds or so on. When is the best time to do it? I have no signal for action from the stove.