Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Also today Natasha put Bread on Frenchie!
Sifting flour ALWAYSAAA! MANDATORY!
It is not even discussed
For cupcakes three times. (this is how GOST taught)

Tainted ...
Maybe, of course, under the pressure of the public I will correct my hunchback ...

[Marishik]

Marishik, I'm in the process, even 1 tbsp of flaxseed ground and added. I did not add bran, since there are enough of them in whole grain flour. I will bake - I will show

Maybe, of course, under the pressure of the public I will correct my hunchback ...

Marish, and you pick up a convenient sieve, now there are all sorts. And you will be fine

[marinastom]

marinastom,
Marisha, you see how USEFUL we are !!!
(We are worried about you ...)))
Our dear you!

Yes, I have a sieve mug. And just a sieve.
Maybe you're all right that God protects us, so I relaxed ...

[marinastom]

marinastom, Marishik, in my opinion, not only protects sifting from foreign inclusions, but also really gives the dough splendor. The flour is saturated with air when sifted. There is a difference! (I see her)))

Marinochka, listen to Mom, she's talking.
I am tormented by vague doubts that the mug has not a sieve, but a sieve. I had this garbage, threw it away. The elephant will crawl through those cells. And you need a sieve!

Vital, I don’t know, it’s like a sieve ... ikeynaya ... not the first. I used to sow all the time, then I relaxed.



Mamusi, they rarely gutare not that much ...

[Anyutok]

Anyutok, show your sieve mug. I'm afraid it's a sieve mug.
Here is my algorithm: scales - capacity - sieve - zeroing - flour 200g. - sifting - zeroing - flour 200g. - sifting.
Bucket - yeast - flour - liquid with sugar and salt - pods. oil - installed - closed - selected - pressed "Start" - went to bed.

Vital, I did this with a sieve before.
And left on the timer.
Now I try to bake Natasha's bread "under supervision", because, firstly, it happens during kneading, very good. rarely, flour in the corners, secondly, you need to turn it off 10 'earlier, otherwise it bakes in Frenchman, and thirdly, something I don't like lately, how it smells when there are about 20 minutes before the end of baking. Maybe again we need to make the stove “headwash”? ..

And I bake Natasha's bread on Diet mode Flight is normal

We must try sometime too ... Is there a five-hour program? How much alignment?

[Marina]

Marina, alignment from 1h. up to 1.30 (in the summer) I did it. Program 5 hours. The bread turns out to be so rubbery and does not crumble. Although I don't like whole grain bread on this mode

[I even smile in the process]

I always sift flour for everything, not thinking about bad or good.I like the process, I like to watch and feel how flour becomes lush, pliable, beautiful ... I even smile in the process I sow in a separate bowl

I could not help sifting after such words, although I usually do not do this, I confess.
Natasha, thank you very much for such a recipe. For a long time I read about him in Temko Panasonic, I kept thinking, what is so special about this bread? Yesterday I decided to put it on, but at night, but immediately on a delayed start. It was hard to believe that he would not ferment. And a lot of liquid
And in the morning I opened it !!

Above the bucket! Crust!!
By now there are 2 pieces left), they ate everything, very tasty.
I will definitely bake it often, whey is now in stock constantly Baked in French mode, delay 3 hours.
Natasha, merci !!

[M @ rtochka]

M @ rtochka, Dasha, what a beautiful bread turned out!

I'm glad, that you liked
Bake with pleasure and health!

[Daria]

Daria, and can I clarify, you baked with a delay in French, reduced the amount of yeast? And how many grams of flour is such a giant?)



Waist, Natalya, and if you make a delay, then put the ingredients in the same sequence?

[Natasha]

Natasha, yes, everything is in the same sequence.

I always buy the same brand of yeast, but recently the manufacturer changed something in it. Now, to defer more than 2 hours (total time 6 hours), i I use a less warm liquid, and I observe everything else. That is, so that the yeast is in a certain state at the beginning, by the time of kneading, in order to work properly by the time of baking. It helps me.
The longer the delay, the slower the process of preparing live yeast must be at the time of operation.

I have not tried other methods for postponing, since the method described in the recipe, suitable for my conditions and the result is pleasing.

This is for baking exactly according to the recipe with 100% plain flour, not with CH and in Basic mode.

With the dilution of flour with different types of flour and baking in other modes, other methods may work.

[caprice23]

caprice23, Natasha, flour recipe. Yeast 3-4 grams, here somewhere in the subject they wrote that it should be reduced for the French regime.
I remembered! 100 grams of flour was tsz, if it is important), the rest is the highest grade.
Hell 2 times already, I liked the result, the same.
My yeast is fresh! Suite. My own serum, I take its full amount, I heat it, I do not add water.

[Natalia]

Natalia, Daria, thank you very much for the quick and detailed answers. I will bake today, then I will report
I just can't decide on which mode the oven is. A lot of people here bake something in French.
How will the ready-made bread baked in Basic and French be different?

What is the difference, I will not say. But in general, although I am not afraid of yeast, I try to put less of it where possible. Therefore, I chose French, since the girls were already baking and it turned out

How will the ready-made bread baked in Basic and French be different?

It will differ in texture and a little taste, the crust will be different. Remember, the color of the crust is not displayed in French, so the result is a tanned bread with a plump crust according to my recipe.

If it is not essential to preserve the crisp crust, then the finished bread can be covered with a moss towel and the bread cooled in this way. the crust will be softer but not crispy.



If you like French bread for its texture and taste, then you will also like this one in the baking version on the French setting.

Everything, put it clearly according to the recipe. Delayed at 8 am. I'll show you some bread in the morning. Already in anticipation

and I

And my yeast ran out, and I slipped (
I'm afraid to put on dry ones at night.

I bet yesterday. All the way! The bread is just as tasty

[Vitaly]

Vitaly, also in the night? What about the regime? And how much yeast? And into whey or flour?))

I guess I took too long a reprieve. I laid it at 10 pm at 8 am. The loaf turned out to be just over half of the bucket. Height 12-13 cm. And there is almost no smell of bread. Very weak. Although the bread itself is very beautiful, with a convex roof.
The components are all tested.
Natalia, with what maximum delay did you bake? Perhaps I overdid it?

And very pale ..
The yeast ate all the sugar for the campaign.
Something I am not friends with delays



She put some bread on again. What should be a bun in this case? I got it very soft, even smeared a little on the bottom during the first batch. And then I had to run away and I no longer controlled the second batch.

[caprice23]

Vitaly, also in the night? What about the regime? And how much yeast? And into whey or flour?))

At 23-00 I switched on, mode 01, 350 high wheat flour, 50 rye, 1 measuring cup (small) for a teaspoon of yeast at the bottom of the bucket. Then he mixed well the rye and wheat flour and poured it into a bucket. On top, water is 260 ml with Art. l. sugar and tsp. salt.And at the very end he added Art. l. sunflower oil. I closed the lid, turned on the HP, set 01-M-dark crust-START. And I went to sleep. At 3-07, I was awakened by the smell of delicious bread. He turned off the HP, took out some bread from the bucket and covered it with a towel until morning. All! I haven’t put any adjustments for a long time. I can't get up in the middle of the night and get bread. A couple of times, intoxicated by the smell of baked bread, I fell asleep and the bread stood on the heating for an hour and a half or two. Nothing happened to him. Report finished
caprice23, the color of the crust and the roastiness of the bread depends on the amount of sugar. I read the repairmen's manual, I think. Try adding sugar with a slide or set the crust mode to "dark". Good luck!

[Vitaly]

Here's what happened
Already ruddy, higher and the smell was AH)))




Vitaly, well, you do not get this recipe at all

[Natasha]

Natasha, pretty boy!!!

Vitaly, well, you are not getting this recipe at all

So I thought the same

I get not a recipe, but a delicious daily bread !!!
Without any problems
And even without delay!

I also had an excellent bread without a delay, but I would like the same result with a delay. I want to get up in the morning and have breakfast with freshly baked, lukewarm bread. And getting up at night is not an option for me. I already have a constant lack of sleep. In the morning I would force myself to get out of bed.

Yes, no freshly baked hot popping! You should let him stand under the towel for at least 4 hours. So much has been said about this already. And according to the classics, so 8 hours of bread should reach condition.

Yes, no freshly baked hot popping! You need to let him stand under a towel at least 4 hours

You never know what no way. But I want to! It tastes better to me. An hour has cooled down and that's enough



In 8 hours nothing will be left of the crisp

Well, free will! "I want" is not treated. I know from myself.

[Dasha]

Sorry for the silence, notifications turned off

And my yeast ran out, and I slipped (
On dry I'm afraid to put in the night.

Dasha, with dry yeast can be put in the night like Vitaly, that is, in the usual way: Yeast at the bottom, flour on top, and then liquid with salt and sugar. Dry yeast under flour, that is, without oxygen and without contact with liquid, will calmly wait for the kneading to begin and nothing will overripe. This is the simplest and most reliable option. Although the bread will turn out a little different, but it will work!

She put some bread on again. What should be a bun in this case? It turned out very soft for me, even smeared a little on the bottom during the first batch. And then I had to run away and I no longer controlled the second batch.

Natasha, the bun is here and should be very soft So soft that when you stop the batch, it should meooooo blur and take the level.

Yesterday I baked with a delay of 3 hours, only 7 until tender. It turned out great, provided that I lowered the temperature of the liquid.

[Natalia]

Natalia, I got 10 hours to finish. Perhaps it's still a lot. The liquid was poured at room temperature.



And the bread is so moist. Is that how it should be? I just want to understand, did I get the right result in the end?

I get not a recipe, but a delicious daily bread !!!

That's for sure!!!

Sorry to be on the side ...

With sun-dried tomatoes ...
The husband, too, was chopping hot, with cold milk ...

it took me 10 hours to get ready. Perhaps it's still a lot. The liquid was poured at room temperature.

I think it is necessary to improve the moment "pressed yeast-activation-temperature-time", because for a short delay and the low-yeast version can be removed. Yes, and in the short CP program, we also managed to fit slow live yeast in the same way: "compressed yeast-activation-temperature-time".
I'll try to work in the direction of a long reprieve with live yeast

And the bread is so moist. Is that how it should be? I just want to understand, did I get the right result in the end?

I have never tried to bake this bread, and others, with a light crust. But with medium or dark, yes. So bread with a medium crust turns out to be softer and more moist.
Should be like normal bread. It is neither wet (like rye) nor dry.

But I want to! It tastes better to me. An hour has cooled down and that's enough

It must be remembered that bread an hour after baking, after 4, after 8, etc. is all bread of different moisture / dryness and different hardness. An hour later, the bread is still moist.
Remember or do it: the crumb of fresh bread sticks to the knife and rolls down a little, which makes it difficult or makes a beautiful cutting impossible, and completely cooled bread no longer sticks, it is cut easier and smoother.

And very pale ..

It's strange, the top crust is quite light compared to the sides. And how many grams of flour did you make? Does the lid in the bread maker fit well? And I forgot something. You have a new stove, how many are already in use?
Even small bread turns out to be rosy.

Yes, no freshly baked hot popping! You should let him stand under the towel for at least 4 hours. So much has been said about it already. And according to the classics, 8 hours of bread should reach the condition.

On this occasion, I began to bake bread so that it was ready before going to bed and completely reached its condition overnight. The next day - classic bread. But this is provided that we are already calm about homemade bread and do not eat tons of it.That is, in the evening nobody touches fresh bread
But on Sundays we have Natasha's version

You never know what no way. But I want to! It tastes better to me. An hour has cooled down and that's enough

Family breakfast with coffee and fresh warm crispy bread. What has to do with it, someone has a fresh crisp crust, while someone else likes a fresh warm crumb. Such a mischievous family Sunday morning joy

[Natalie]

She put the bread down again. What should be the bun in this case? It turned out very soft for me, even smeared a little on the bottom during the first batch. And then I had to run away and I no longer controlled the second batch.

In the recipe Natalie
Pour all the flour on top, covering the liquid with it. I make a small depression in the middle and pour salt there.
ALL ! I send this to HP.
I select the mode "01 Basic", size - "L", crust color - "Dark" (any option).
Most often, I put this bread overnight, so that in the morning I take it out immediately when it is ready.
End of proofing just before baking

Where is the information about pre-mix or two mixes here?

Have Natalie: She pawned the groceries and put out the program, possibly with stitching.
So just at Vita just closer to the recipe.

In this recipe the main presence of whey + delicious olive oil.

Then Natalie soaks live yeast in a whey mash for a while. This gives its own flavor shade, that is, the yeast in such a chatterbox will revive as much as possible and then work in bread to the maximum.
Also, some additional amount of alcohol will accumulate in the chatterbox, which will also add a touch of taste.
Well, for the sake of identity, you can do this with dry yeast. But with dry ones, I just flooded and truncated - it won't work. We need to look at the manufacturer's instructions. If the manufacturer allows you to pour directly on the yeast sweetened serum, it is normal. Otherwise, the yeast must first be mixed with flour properly and only then poured. And so as not to be cold.
BUT the choice of yeast, its revitalization or not, is secondary and does not make the weather (it is stupid, as in any bread, you just need to choose their optimal amount and truncate.)

Natalie writes about his changes

I always buy the same brand of yeast, but recently the manufacturer has changed something in it. Now, to defer more than 2 hours (total time 6 hours), i I use less warm liquid, and I observe everything else. That is, so that the yeast is in a certain state at the beginning, by the time of kneading, in order to work properly by the time of baking. It helps me.
The longer the delay, the slower the process of preparing live yeast should be at the time of operation.

I have not tried other methods for postponing, since the method described in the recipe, suitable for my conditions and the result is pleasing.

This is for baking exactly according to the recipe with 100% plain flour, not with CH and in Basic mode.

With the dilution of flour with different types of flour and baking in other modes, other methods may work.

I explain that, in fact, by soaking yeast in a humid nutrient medium, you get a "yeast alcohol mash", well, it is from this series that alcoholic beverages are obtained
The yeast remains in a warm liquid, and its cooling depends on the ambient temperature. That is, in a warm kitchen, this brew will be more active than in a cool one.
The closer the mash temperature is to the optimal one, the more the yeast begins to multiply in it, and then, when there is nothing to eat, they will begin to fart with alcohol.
Therefore, you can reduce the activity of the mash, that is, alcohol and the amount of yeast in it, yes - in two ways:
- to reduce their number in the mash, but here it must be remembered that under optimal conditions the yeast will begin to multiply very intensively and quickly there will be a lot of them
- reduce the temperature of the liquid (so that you sleep more, and not multiply and fart)
Here, in the original recipe, there is no LONG-TERM fermentation in bread with the possibility of over-raising and sugar depletion of flour .. Staying unmixed yeast in a whey environment does not count, it can be considered simply as revitalizing the yeast.

But if the recipe is changed to a recipe with prolonged fermentation, then you must personally select a new amount of yeast for your time of keeping the bread.
- this amount will vary depending on the temperature in the kitchen, the higher the temperature, the less.
- from the quality of flour, how much nutrition and gas retention it has, the worse the flour, the lower.
- from the moisture content of the batch: the denser the bread, the less.
- from time to time fermentation: the longer, the lower.

Natasha, if you customize the recipe, then do everything consistently.
Mix with the same moisture content. Don't run back and forth. Decide on a kolobok, that is, a crumb that suits you and stick with it. Decide on the amount of standing time.
At the same humidity, select the optimal amount of yeast. It's just practice.
Someone else's experience will not help you.
Each kitchen has its own temperature and its own flour with whey.

But when you have worked out the basic recipe, then you can step back a little in any direction.

And now you immediately change two or three parameters in a wide range. It is completely unclear how to correct them.

[WITHOUT]

Girls, I have a recipe WITHOUT pre-mixing - everything was folded, the time was set and forgotten until the end of baking. ALL !

The closer the mash temperature is to the optimum, the more yeast begins to multiply in it.

I wanted to note this point: in principle, yeast, then under suitable conditions, multiplies. By adjusting the conditions (temperature, nutrition, technology, time) - we adjust the multiplication of yeast. So it turns out - there is no point in reducing the yeast to less than less, they will still multiply to a certain number in accordance with the conditions.
The meaning of any bread recipe is in the balance according to technology and conditions, as it has always been.
And all these dances with a decrease in yeast are another bother from ignorance of the essence. Yeast - multiplies during fermentation.

[Natasha]

A Natasha wants to do with long lasting !!! fermentation with pre-mixing. Although I find your recipe difficult. There is serum, a very active medium.
With pre-kneading, a double load on the bread is obtained. It stood, swelled, chemically already formed - and then again and after a long time !!! - the machine begins to knead into the tail and into the mane.
Personally, I won't even try your recipe for that.
But since Natasha is desperately hunting, then hunting is worse than bondage

For long fermentation with pre-mixes, I don't even know which one is better to choose.
I would write that the main program is more suitable, because then the dough ferments less.After all, it is already attenuated and mixed up to the ears, where can you keep it on fermentation.
BUT on the main program, an awfully strong batch.
It seems to me that for long-term fermentation it is better to choose a dietary one. There, the kneading is weaker and the fermentation is less.
It can generally look towards a short spelled program. After a long standing, mechanical action should be careful and then fermentation should be short.



Yeast

It is terribly difficult with yeast if it is necessary to calculate in science. It's easier to just pick the quantity by typing.
They are multiplied the more and sooner, the less you put them. But with a certain speed. Therefore, if it is not enough to put them and give a little time for reproduction, then there will be less of them than to immediately fill up a bunch.
At a certain concentration, they stop multiplying.
We put such an amount of yeast into the dough that already exceeds this permissible concentration, the rate of reproduction drops sharply. Within 6-8 hours the amount of yeast practically does not change, therefore it is considered that there is no yeast multiplication in the dough.
But you can talk about it if the dough stands for 2 days.

Therefore, by and large for the dough it is very important how much yeast we put in.
But the brew .. it's not dough. There the rate of reproduction is higher. Therefore, it is necessary to deal with the brew.

[Lena]

Lena, Natalia, you do not understand me. I didn't do any pre-mixing here! This bread is baked according to the recipe. Two times in a row.
The first time: I put all the ingredients according to the recipe and the dark crust and the regime. Everything is as in the recipe. Just put on a respite! I did not pre-mix. And what I write "during the first and second kneading" the stove kneads twice according to the program, that's what I meant. So I did not deviate from the recipe. The only thing that was a long reprieve was! And the first time the bread was not high with an absolutely white roof, it smelled strongly of alcohol.
Then I put everything exactly according to the recipe, but without delay and watched the bun during the first batch according to the program, then I no longer looked at what the stove was doing there in the main batch.
The second bread turned out to be higher, rosy and smelled good already.
And I'm not interested in how to bake this bread with a pre-mix (I'm certainly a beginner in this business, but according to the recipe I see that the whole point here is in observing all the nuances), but I just want to postpone it for the morning. The only question was that. And no pre-mixes!
So all the same, how I did, I think, is much closer to the original than what Vit did.



I probably wrote many times before that what I would like to do with the bread pre-kneading, and tried to do this according to other recipes, so you got confused. But here I did not apply the pre-mix

[Natalie]

White bread means no caramelization during baking, there is clearly a lack of sugar. Only yeast could eat sugar. At the same time, you smelled strongly of alcohol, and not dead yeast, that is, they multiplied there perfectly in the liquid and then gnawed all the bread, but did not have time to die, most likely the bread stood still, therefore it is low. It should have had a tasteless, rough crumb.

Probably, your kitchen is very warm and yeast ends up in a very neat bathhouse, where they eat sweetly and multiply for hours before the start of the program, and only then the whole crowd gets into the bread, where they continue to eat intensively and raise the bread strongly.
Well, what can you do here? how Natalie does, the amount of yeast is sharply reduced, and the whey is taken cool. Cold straight from the refrigerator is bad, because the yeast is chilled at the initial stage and then ferments very weakly.

If you take it straight from the refrigerator, then you will need more of them than if you take a cool one with a small amount.
Try it first without drastic measures.

And this ... the longer you have a mash: yeast in whey, the more alcohol there will be in the bread.
So, in my opinion, Aleksandrovsky kulich is made. Yeast in the mash for 12 hours, so that later the cake will be alcoholic.
Therefore, if you do not want such an effect, then

We must act like Wit does. Without placing yeast in the whey at very long clock.Yeast in flour on the bottom, and liquid on top .. well, as in a usual recipe with a delayed start. So, they will be exactly the amount you have laid down and they will start working strictly at the start of the program.

I do not know if it is necessary? But I'll stick in ...
Maybe someone else will use my version ...
I also ... when I put Natasha on a postponement, and even on the Frenchman (I love it so much), so I do the bookmark the other way around (quite the opposite))) down the liquid, then flour, then into two different holes in the corners - salt and dry yeast ... Well, it happens like this: you need a long reprieve ... Rarely.
I don’t put sugar on the Frenchman lately (in the Instructions it’s the same too)

[Margarita]

Margarita,
I did it with a delay as you Separately yeast, separately whey. Yes, that's how it works. It's just that, as I understand it, in the recipe, all the salt is precisely in the fact that the whey is in contact with yeast and sugar for some time and this ultimately affects the final result. It was here that I had a gag with a delay.

[Ritus]

Ritus, in fact, the water from below always mixes well, never any dry spots in the corners, I agree completely.
But if Natasha will always put on the timer, then it is not necessary for the liquid to wet the junction at the shaft for hours. Liquid from above, as per the instructions, is more useful for the stove.

But in fact you are a supporter Vita... Just put yeast in the flour before starting the program.

It's just that, as I understand it, in the recipe, all the salt is precisely in the fact that the whey comes into contact with yeast and sugar for some time, and this ultimately affects the final result. It was here that I had a gag with a delay.

salt is whey + olive oil. Well, if everything is bad, then one serum
And whey mash is a nuance, a shade.
Whey mash revives the yeast (but this fact is generally nonsense, it does not affect the taste) + there is an accumulation of alcohol and a little of such mash taste - this is already a hint of taste.
BUT .. the recipe does not imply a vigorous, hours-long alcoholic brew - you don't drive moonshine.
If you are unable not to overexpose yeast in whey, then it is better to do as Ritochka or Wit.

[Margarita]

MargaritaHow much dry yeast do you put? And a different amount in French and basic?

[Margarita]

MargaritaHow much dry yeast do you put? And a different amount in French and basic?

Yes, different.
On the Main treasure I put 2 tsp. For 400 g flour
In the French treasure, 0.5 tsp. For 400 g flour



fffuntic, Lenus, well, at least I love my Pchechka ... I love myself more.
Generally speaking, in other stoves worse than Panasik there is a bookmarking order "from liquid to dry". And nothing. Withstand. I think Panas will take it all the more. Is he already sharpened to cook jam (according to the Instructions)))
I do not cook and do not intend to, but still. Yes, and Natasha's recipe contains ~ liquid from below ...
Well, I have a delay of 3 hours maximum.
And I bake with a delay NOT often. More often in the afternoon I put the Frenchman.
Yes, and on French, you can bet without delay. So 6 hours already. At 6 am the son takes out before work. Well, or I'll get up in the morning and take it out (set the alarm), it's not scary.