SoNika
... the husband did not check out the bread now, he said that he went and bought himself a black one and walked his tail with a pistol ... to the couch ... I went to clean everything, (they were tired) and bye, tomorrow early for duty. Yes, today I’m clean ... I watched my actions and realized that I was just doing it at a distance from the table, but as I pressed my belly, everything is fine
$ vetLana
Quote: NikaVS
went and bought myself a black
Nika, we also have black bread - only store-bought
mamusi
Quote: fffuntic
If you want, then you are just approaching 1C, enriching the empty one a little. from. enzymes
So I read it long ago at our Forum. That's why I do it!
I dilute ... both in pies and in bread!))) And
I get "my" flour of the 1st grade.
Somewhere in the Temka about flour proportions are even given:
How to get 1st grade flour,
Like 2nd grade ...
$ vetLana
Quote: mamusi
How to get 1st grade flour, Like 2nd grade ...
Admin has a theme like this.
Admin
Quote: mamusi
Somewhere in the Temka about flour proportions are even given:
How to get 1st grade flour,
Like 2nd grade ...

We cook our own whole wheat flour and flour of the 1st and 2nd grade

CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
Waist
And I'm in my bread added Tang Zhong. Liked ! Thanks to everyone who advised and explained, and directed to read, and encouraged ...
$ vetLana
Natalia, Natasha,
Waist
Svetlana, thanks1

I do not like bread and dough on the classic "Soviet" brew, does not accept the body. There is rye bread, I like everything in it, but I can't stuff more than two pieces, and then with an interval, into myself, although I really want to

But with the Japanese Tang Zhong - the bread is completely different Now I have other breads, and I will try the dough with a Japanese girl

Thank you !
$ vetLana
Natalia, the funny thing is that I already in the topic on Panasonic advised this method when I tried it myself for the first time. No one then paid attention to my advice. I'm glad they tasted it now.

Here's another one from Japanese (a very interesting way - to expand knowledge about flour):
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)Seitan
(julia007)
Waist
Svetlana, I then probably did not go into this topic, I do not remember your advice.

Probably the time has come and the right words of Sori have been written ... READ

Thanks for this advice too! Already interesting - I'm looking
$ vetLana
Natalia, look what, in addition to Panasonic and other gadgets, have come up with aliens Japanese.
SoNika
ran in ... seitan kanesh is good for vegans, but the body cannot be fooled for a long time and you cannot replace protein with gluten, nothing will be built from it in the body ... it's hard to write, avoiding the terms, but I think they understood.
fffuntic
Svetlana ... Nuuuu ... a little bit vyaknu that this invention to cook gluten - well, stupid.
They are from longing ...
gluten is a vegetable protein. If you are interested in the question of the difference between animal and plant protein, you will find that plant proteins are poorer in the composition of animals in essential amino acids and vitamins, and even wheat flour gluten is generally a dummy from this point of view.
If there are vegetable proteins, then it is advisable to choose gluten as the very last
well, the gluten in the recipe is sucks.
And cook for 30 minutes ... why? proteins in 15 minutes when boiling are compacted to the limit, then it is useless.


Added Wednesday 15 Mar 2017 9:51 PM

And yet ... unmixed gluten is a horror movie for the body. Hard to digest product. And here is an unmixed overcooked product. This is exactly for the Japanese, ours can get sick
$ vetLana
fffuntic, Linen, and the washing process? We only washed the laundry before THEM.
fffuntic
Well, what kind of wash is there. It's just washing gluten. I've been repeating so many pages about this laundering to clear water, and you brush it off: it's kind of difficult.
Clear water means all the starch is gone.
Only gluten is insoluble in flour, everything else is washed off even under a regular stream of water.
But we must conjure))) The Japanese are generally economical people. They will rinse for half a day in a basin, but they will not pour water
Wit
Introduced myself for half a day! gargle in a basin
$ vetLana
fffuntic, vooot, I noticed that you suggested doing something similar with flour.


Added Wednesday 15 March 2017 10:03 PM

Witwe cannot understand them. But, for me personally, a lot of things from Japan admire. But I will not do seitan.
fffuntic
There

pour the flour with water, wait half an hour for the gluten to swell and form, that is, gluten in a scientific way. In the beginning, all flour is soluble, after the formation of gluten, it becomes insoluble, so you wash it out. Rather, you dissolve starch in water, only gluten remains.
Only today I offered to test 1C so.
But .. in that recipe, the calculation is for Japanese high-speed flour and for a very warm room. Otherwise, there will be very little gluten with this method, it will not have time to form. Transfer flour just like that. Well, our flour is so unique.

Our flour usually accumulates gluten within an hour, and sometimes it takes three hours if it is cool.
and to speed up the process, you need to pour 30 degrees of water and keep it warm for the first forty or an hour, and if more, then the dough may degrade. Then in the refrigerator, if it continues to form


Added Wednesday 15 March 2017 10:06 PM

what ... to understand them. Some locusts eat because there is little normal food. Although locusts from a protein point of view are much worse than a chicken leg.
So this gluten is like gnawing the bark of trees after the war.
Low-calorie empty food, hard to digest.
A pacifier that requires a very healthy stomach.


Added Wednesday 15 March 2017 10:12 PM

You all know that boiled eggs are hard food. And overcooked with a black rim is even heavier.
But it is full of all sorts of useful substances. And here they give you an overcooked egg, but completely unhealthy.


Added Wednesday 15 March 2017 10:19 PM

Sveta, actually I am not against Japan. A cool country with an ancient history and its own mentality. But not all of them admire them. There are a lot of their cockroaches, as indeed everywhere else. And they also have non-constructive solutions, as elsewhere.

Waist
I read the topic about Seitan, I wonder that this is also boiled and eaten

fffuntic, Lena, I immediately remembered you with the cubes

Perhaps in terms of lean food, this will work, but on the other hand, it is full of everything that is native, which will more than satisfy, even in strict fasting


Added Wednesday 15 March 2017 10:48 PM

Quote: fffuntic
unmixed gluten is a horror movie for the body. Hard to digest product.
For example, bread without kneading - they are tough.
Wlad
Ladies and gentlemen ... popped in for a minute, to say thank you to everyone again for everything, I am leaving to enjoy, so to speak, all the delights of suburban life and the disgusting Internet especially, so now I will be a very rare guest here ...
Goodbye everyone, success in your baking business and, in general, all the best to you
mamusi
Dark steppe eagle, and you a happy journey, a good rest!)
Is there HP there?
Waist
Quote: mamusi
Is there HP there?
Will take with him



Added Thursday, 16 Mar 2017 11:06

VladMay the season be fruitful and satisfying in every way!
You can live without HP and the Internet, but it's boring
Countryman
For the dacha, I first bought a separate HP (2011, like daboutma - Panas-256). Then I discovered a frail Internet there (2013). And only when under a rock festival "Invasion", annually held 5 km from the dacha, a couple of additional cell towers were built (2015), I bought a mobile router to distribute the Internet to all households at the dacha. And he started (in 2016) a normal computer in order to pick up the Internet from the router via a twisted pair wire.
The bottleneck there is still communication, but I also pay a little - 5 rubles a day.

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
SoNika
Quote: Dark Steppe Eagle

Ladies and gentlemen ... so now I will be a very rare guest here ...
We will miss you.


Added Thursday, 16 Mar 2017 8:58 pm

Countryman, Well done. But I’m probably not ready to buy HP to the dacha, I’ll bake a ray and take it with me
mamusi
Girls, I bought 1 grade flour again ... It disappeared from the windows, but reappeared. Tomorrow I will bake Natasha's bread on it.

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

production Stary Oskol, shelf life 6 months.
I'll see how Panasik will accept her. We must try both on the basic and on the dietary one.
I will report on the modes.
SoNika
Margarita,
Wit
I got it on "URRRAAAAA!" Mixed nothing - pure 1st grade, size M
Such flour

🔗



And this is bread!

🔗
🔗


Vkuuuuusnyyyyy !!!!!!!!!!!!!!!!!!!!!!

I slept, did not follow the bun. I'll go to the Admin to learn how to translate the sun into 1 grade. I hope you don't have to mess around with a basin for half a day
SoNika
Vitaly, you see, everything is OK. Both taste and appearance. That's just, yes, you need to look for the 1st grade ... or do it yourself
Wit
It is swept off the shelves in a moment!
$ vetLana
Quote: NikaVS
The 1st grade must be looked for ...
We always have such flour in Lenta.
Waist
Vitalywhat kind of bread A cut ...

Ludiiii, please show in comparison both flours, the premium and the first - two heaps next to the smear, hold your finger, and please
At least I'll see how they look different. Here the names and grades of flour are different, and living in Kazakhstan, we bought flour in bags, and only of the highest grade.
SoNika
It is necessary, somehow to get out to the Ribbon
Wit
Aha! Yesterday we were in the ribbon, they took rye. And essesno looked out for wheat 1st grade. Figurines she "always is" there ... Sveta, in what area is this tape? Maybe we just have no luck and take it apart before our arrival?
$ vetLana
Vitaly, on Rustaveli. It is branded 365 days.


Added Thursday, 16 Mar 2017 10:31 PM

Packing 2 kg
Wit
Sveta, I didn’t like 365 BC flour and now I don’t pay attention to it. I did not know that it even happens 1s. Next time I'll take a look and take it. Thank you!
$ vetLana
Wit, I think it is better to buy high-quality flour all. (I am now buying Limak on the advice of members of the forum) and add bran (in the ratio that Admin gives). I haven't done that yet, but I'm planning. I somehow did not understand about the quality of grade 1 for 365 days. Seems OK. I bought 2 kg twice, I used it all, but only for mixed bread. I did not bake bread only from 1 grade.
Quote: Wit
I didn't like the flour 365 VS
If you don't like this one, then grade 1 will not work either.
I don't like the choice of flour in Lenta at all.
Yulchitai
Hostess girls, good evening! Does anyone bake bread with homemade sourdough in a bread maker? I read the starter section here, everywhere they basically knead the dough separately. I found (I don’t remember where already) a recommendation that if you knead right in a bucket, then you can first set the "dough for dumplings" mode, and then switch to "rye" or "French bread". And so she did. After the dumplings I looked inside - there was flour on the walls. Well, I think the "rye" regime will mix it up. She scraped it down gently from the walls and calmed down. And the result was simply an enchanting impurity: the middle of the loaf, the top and the middle side part are quite similar to bread, and from the corners along the contour I also scooped out a glass of flour. In the end, it looked as if a mouse had gnawed a loaf of bread ...)) Why is everything so sad?

By the way, there is almost no smell (this is the second bread; I aired it for two days after the first one, and an unpleasant chemical "aroma" appeared only at the baking stage, and was not at all as sharp as at first). I can't say anything about the knife. In the first, he got stuck and did not let the bread out of the bucket, but then he fell out freely along with the flour)
fffuntic
Vital, but what about the taste? Well you kept silent about the main thing. How different from v. from.?


Added on Friday 17 Mar 2017 01:05

Julia, I wrote to you earlier. Run out without bread only the baking program - ventilate, baking again - ventilate. No matter what, the grease there or something new will burn, it will stop smelling. You can wait a long time, but you can immediately figure it out

2. You cannot explain in a nutshell.
If you bake on an automatic machine with yeast, then here many do so and do not even look inside. Some people do it.
The rest still have to crawl under the cover and study the Admin manuals.
Well, if you hunt with sourdough and search through programs, then you need to understand how the machine bakes bread, read about the bun. In the Panasonic theme, see how the modes work.

In short, the machine is not a magic Jin.It only kneads a strictly defined programmed time and also ferments it on the clock at programmed specific temperatures. The water itself does not add up and does not add the necessary products


Added on Friday 17 Mar 2017 01:23

beginner's desktop manuals by Admin. This is only the theoretical minimum required.
#

but it is especially interesting in Panasonic for starters. But it makes sense to look at the topics where people discuss sourdough baked goods in our oven.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394126.0

fruitic
Good day to all! Tell me how to make the crust and roof of plain white bread very crispy? Children love to crunch, but I have only the bottom of the bread and the bottom crunch, and the roof is always soft. I tried both the French regime and low-yeast and basic, the result is always the same.
mamusi
Quote: Waist
Ludiiii, please show in comparison both flours, the premium and the first - two heaps next to the smear, hold your finger, and please
Natasheniep, I'll do it today. I will compare MacFa and 1st grade. I'll take a picture. Not right now. Closer to dinner!
SoNika
Greetings, bakers. Good day to all!
Svetlana, my body now does not perceive bran ... then hellish pains ... You will not believe, I crawl late yesterday, all tired, (in blue whales), and my coffee machine is dismantled ... repaired! Enjoy it in the morning!
Yulia, I have not and did not have a smell. I read that it was necessary to ventilate, the day stood open, washed and that's it ...
I am more embarrassed that the casing and the details have already burnt inside, with some kind of red streaks, although I wipe and watch constantly I hatch plans for sourdough to bake dark bread. bought malt ... I'm thinking so far.
Yesterday, I was given that the "last" bread was really tasty


Added on Friday 17 Mar 2017 08:37

Quote: mamusi

Natasheniep, I'll do it today. I will compare MacFa and 1st grade. I'll take a picture. Not right now. Closer to dinner!
boom wait. I’m dull after sifting different flours, looking at the remaining redheads in a sieve and wondering what to do? The last time I chose pieces of flour, and the rest I plumped into flour.
mamusi
Quote: fruitic
Tell me how to make the crust and roof of plain white bread very crispy?

Only one thing comes to mind ~ that the Bread is baked longer.
Supply a larger loaf size than the actual one ...
SoNika
Vitaly, on what mode did you do it?
mamusi
Yulchitai, Now I no longer bake with sourdough, but I used to bake only with Eternal Rye.
In Panasonic, almost every day. Never have problems like yours.
Yes, you put leaven + flour + water and so on ...
You help a little shovels when kneading, you leave a 1.5 or 2 times magnification to fit. You put in the pastries.
Or there were options for bread, when you put on Rye ...
But so that, like you never had ...
Perhaps you forgot to pour the liquid?
fruitic
mamusi, I'll try to do this
Wit
Quote: fffuntic
Vital, but what about the taste? Well you kept silent about the main thing. How different from v. from.?
Well, why didn't you write ?!

Quote: Wit
Vkuuuuusnyyyyy !!!!!!!!!!!!!!!!!!!!!!

It tastes different from flour like ice cream crème brulee from vanilla. I love both: nyam: and that!
Quote: NikaVS
Vitaly, what mode did you use?

At 01, M, the crust is dark.
mamusi
Natal, well, take a picture ...
Maybe wrong, tell me ...
At first glance, there are no differences ...
Only in color ~ 1s is it a little more creamy, very low.
Further, the differences in smell! 1c ... how to say it, it smells more than ~ then ... how to express it ... wheat porridge ~ here!

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

left ~ highest grade, right ~ 1 grade.
In the photo, the color is not distinguishable, but 1 grade is creamier.
To the touch, 1 grade ~ friable, w / c ~ silky ... BUT AT ALL SMALL !!!
Something like this!


Posted on Friday 17 Mar 2017 11:17 am

PySy: probably only specialists will distinguish them. In general, they are very similar ...
$ vetLana
Natasha, I don't have 1st grade now. I have such impressions of the 1st grade flour that I bought: it is denser and darker (gray or slightly creamy) than in. from.
And Rita described it in a completely different way. I think it's a matter of the manufacturer.
fffuntic
Natasha,

go to Sergei in the magazine and tag "flour" just photo 1c
and type in Google "Grain and flour. Types and varieties.Flour properties. Gluten and gluten free. Culinary Mischief Notes
there you will have both analysis and photos
and then open
"Everything about flour: types, selection, storage - Andy Chef"

therefore, photos will not save you, today a lot has changed in practice. This flour also happens as in. with, and weaker. The variation in gluten content can be large. It all depends on the manufacturer.
And even this is how Andy Chef says that a mixture of wheat is allowed ... so not necessarily in your store it will be like here. The only thing, most likely yours will also be a little darker.
Although ... they love to do bleaching abroad. Take care not to fall for this.
Be sure to look for cream

Yulchitai
Quote: fffuntic
Run only the baking program without bread
Yes, it seems as if it almost does not smell ... for some reason I was afraid to drive empty, decided to go through everything naturally)) Thank you so much for the links! About the "warm rise of dough" - a bomb, she herself would not have guessed in life! And I already read the beginner's manual, just before baking the first bread. Benefit + instruction - that's why it turned out well. But my mother admired it and said that she wanted it with sourdough. And the nuances began))
Quote: NikaVS
I am more embarrassed that the casing and the details have already burnt inside, with some kind of red streaks, although I wipe and watch constantly I hatch plans for sourdough to bake dark bread. bought malt ... I'm thinking so far.
Please tell me: what model do you have that burned so much? ((Or does it not depend on the model, but simply the temperature affects? And about malt. I baked bread in a slow cooker. I put 3 tablespoons of malt in 500 g of flour. It turned out black-black. But by leaps and bounds. Then I found on the forum recommendations on bread with sourdough. There goes for the same volume of 5-8 tablespoons of malt. So I'm thinking: won't there be a lot? whether bread is yeast or leaven?
Quote: mamusi
Perhaps you forgot to pour the liquid?
Perhaps she was a bit too clever))) I saw the leaven - I realized that it did not look like a liquid) Therefore, I recalculated all the proportions, added 7 tbsp. l. starter cultures 400 ml. lukewarm water, salt and sugar. It turned out a kind of liquid. At the bottom of the bucket poured 500 g of flour, poured 2 tbsp. l. sub. oil, and poured the water-starter mixture on top. As a result, it feels like the dough being kneaded is wound on a spatula, and at some point it just stopped taking flour.

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