Sedne
Quote: mamusi

Saf ~ levure ...
Yes, they need to be activated.
mamusi
In short, everyone has punctures ...
We are not upset. We read on the Internet about saf ~ levure, how to make friends with them, since they are already purchased.
And let's see how Admin should have a rye-wheat bun ...





A skirt for a half-brown ~ that's okay ...
Without a skirt, there will be a stone, not bread ...




What is there for the custard?
I never baked ...





Here about yeast ...
Yeast - types, use, bookmark, selection
Irinkanur
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Here is the recipe, I just can't turn the photo
$ vetLana
Irinkanur, Ira, rye regime?
I looked at the Saflevure store, compared it with the website. I got the impression that they are leftists. I'm baking on saf moment.
mamusi
Ahhh, what is his "custard essence" ~ only in brewing malt?
Or is flour being brewed there?




Lord, what a custard is this!) People are confused!
Just brewed malt.

I brewed it and did NOT brew it ~ I did not notice much difference. Since then I have never brewed. I take it dry. And everything is normal.
(I thought there was a custard dough ~ immediately ears on the top of the head ~ what a recipe ???)



And everything should work out with this bread. You separately took into account the boiling water with which you brewed. And the rest of the liquid is separate, right?
09 ~ what is your mode? Rye?
Irin, what kind of oven do you have?
Anchic
Irinkanur, Irina, saf-levure just needs to be poured into water and allowed to dissolve for 15 minutes. This is written on the packaging. I also bought them once out of interest - I wore out the pack and no longer want to wait lazily until they dissolve.




Mirabel, Vika, watch the dough during the kneading process. Today I baked buns, 9 kopecks each. So they came out with gingerbread for the first time. They were delicious (the dough was sweet and with butter) But the gingerbread is straight in density. It turned out that I had found the recipe in the wrong place, it was somehow very wrong with the liquid. More precisely so. In the GOST recipe, the liquid is indicated not in quantity, but added to obtain the specified moisture content of the dough. But in production they make a test batch, find out how much liquid is needed and make adjustments for this batch of flour. And in the place where I took the recipe, all this was not described. I was just starting to bake bread and did not understand the dough at all. And then I found the recipe for these buns from Lyudmila. And there she described these subtleties. So here's the dough butter should be thinner than bread. I kneaded today, sorry I didn't take a picture - there was a puddle in the mixer bowl. And then the buns formed beautiful. And came out soft and fluffy. So for Easter cake, you cannot have a steep dough, it will be very difficult for yeast to raise it. It is already heavy and rich.
Irinkanur
Quote: $ vetLana

Irinkanur, Ira, rye regime?
I looked at the Saflevure store, compared it with the website. I got the impression that they are leftists. I'm baking on saf moment.
Anything can be. Yes, rye mode!

Quote: mamusi

09 ~ what is your mode? Rye?
Irin, what kind of oven do you have?
I have 2512 KHE- European, Rye 08
Quote: mamusi

Well, what a custard is it!) They confuse people!
Just brewed malt. I brewed it and did NOT brew it ~ I didn't notice much difference. Since then I have never brewed. I take it dry. And everything is normal.

And everything should work out with this bread. You separately took into account the boiling water with which you brewed. And the rest of the liquid is separate, right?
yes, I took it into account, I knitted 330 + 80 = 410. So I used the recipe before, and I didn't brew it either, but here it says ... well, well, that's it.
SoNika
Irina, how much rye was in the ratio? Sorry, I'm not special ..., I'm rather dry, not mixed and didn't fit .. I agree that yeast is more likely ...




Mirabel, I believe in you, everything will be a bunch




Quote: Irinkanur
And the bun on top was flat, below the "skirt" or something
well, rye should have a beard
Irinkanur
Quote: SoNika

Irina, how much rye was in the ratio? Sorry, I'm not special ..., I'm rather dry, not mixed and didn't fit .. I agree that yeast is more likely ...
Rye 325g, and wheat 225g
mamusi
Quote: Irinkanur
it is written here ... well, nADA so nADA
no, many recipes come with brewing malt ~ that's ok!
(I just don't like to brew it, but this is purely mine)
And everything is OK with the recipe. Nice recipe.
It's just that the yeast didn't work, because you need it first in the water. Well, you have already written that.





In short, it is clear that everything will be fine with other yeasts.
Irinkanur
mamusi
Live and learn! Now I put the same bread again, but only the yeast is different Let's see what happens
Irinkanur
Quote: gala10

I did it!
Cool! I also recently made a cupcake here, I was inspired by the forum, but I took the recipe from the book to HP
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Quote: Waist
What's the name? Baked in HP?
yes in HP 2512))) and I took the recipe for the cake from the instructions for the HP Russian, but I did not use cocoa, I added zest to the dough. There, according to the recipe, you mix everything yourself, and the HP only bakes. And I put the dough-cranberry-dough-cherry-dough-cranberry-dough. There were 55 grams of berries in total. But they settled down anyway.
SoNika




Galina, Irina,
Irinkanur
Quote: SoNika

Irina, I don't think that such a quantity of rye is difficult to raise, maybe the spatula needs to be changed?
I love live yeast, in the evening I put it in the cold, to defrost, and in the morning, I nurse



I don't know the living at all
Waist
Quote: Mirabel
I'll bake another pa3 on the main program and if it doesn't work out drown myself.. I will hope that it works
Vika, try with other yeast... I do not freeze the pressed yeast that I buy, it does not withstand freezing, maybe just a refrigerator, or maybe the yeast itself is not suitable for freezing. I wrote about this and cited a quote from an experienced baker

About freezing yeast.

And consider this
Quote: Anchic
butter should be thinner than bread. I kneaded today, sorry I didn't take a picture - there was a puddle in the mixer bowl. And then the buns formed beautiful. And came out soft and fluffy. So for Easter cake, you cannot have a steep dough, it will be very difficult for yeast to raise it. It is already heavy and rich.

Quote: Mila Sweetheart
I already realized that I came at the wrong time
Sweetheart, you are all on time!
Many people advised you to start with simple bread from the instructions, but for some reason you went to the forum. If you find it difficult to navigate according to the instructions, bake here according to this recipe, only the yeast on the bottom, and not in the dispenser

Panasonic SD-2502. Plain white bread

Lay everything down, turn on everything and you don't even have to look into the oven, so as not to interfere with it. The bread will be delicious anyway.
But if the bread does not work out very well, then you can figure out what failed.

The oven in our oven is simple, but sometimes, as in the conversation above, flour or yeast can fail.





Quote: SoNika
Natalia, I read that you need a quick freeze and no higher - 18 at once
Nika, we have all read / read / will read, in different ways and in different places. Many in slow freezing freeze and everything is wonderful for them, but as we can see, not for everyone. The conditions are different for everyone, the yeast is different, it could be stored in different ways before sale ...
The only true thing I see is to check it personally, in my specific conditions. Freezing yeast in no way suited me with the yeast that I now use





Quote: SoNika
The girls in the theme about the cartoon brought a recipe for a cupcake on bird cherry flour who tried to bake a thread on it? What does it give?
Nikusha, maybe there in the subject and ask about bird cherry flour and what does it give!?!? Here you can bring ALREADY TESTED recipes for our ovens. Here everything is already piled up in a heap, people who come ON THE TOPIC just run away clutching their head, and this is not good at all

mamusi
Quote: SoNika
maybe the spatula needs to be changed?
The spatula doesn’t matter!)

I bake my Borodinsky in KhP, and a spatula is lying somewhere on the shelf, I don't need it ...
In addition to the marketing ploy ...

Rituslya
Who is what, and I am everything MasterpieceI bake. Yesterday the second one completely screwed up.
Mliyin, she translated so many useful things that she rushed to stir up the third with frustration.
So many extra proteins have accumulated that today just 2 eggs went into business. Yohu finally!
Reduced sugar, dried fruit too.
Added salt.

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Quote: Waist
Rita, well, finally! WRITE down for yourself everything in detail, including what kind of flour !!!
Waist, Natulechka, thanks! This Masterpiece turned out to be extremely liquid. There was simply no hint of a bun, but all the jambs in the baked goods were brightened up. Yohu!
SoNika
Quote: Waist
it's not good at all
mamusi
Quote: Waist
people who come ON THE TOPIC - they just run away clutching their heads, and this is not good at all
I agree that this is bad ...

Natasha, we will be more restrained ...
Forgive us.

SoNika
Rita,




Irina, let me be showered with slippers here, try, reduce the rye by 100 g and count the liquid,
Irinkanur
SoNika
You see what's the matter, I made wheat-rye, I so want delicious rye-wheat. Now I put it on for the second time, only I took the yeast more familiar to myself. Let's see what happens
$ vetLana
Who cares about Zavarny. I baked according to the recipe from the book, only replaced honey with sugar. The bread was excellent.
Then I counted it for 400 g. Hell with various additives: mustard seeds, caraway seeds, dry vegetables for soup, coriander, wine vinegar. The bread was always good. The only thing I didn't like was that the malt was somehow unsuccessful.
SoNika
Irina, I fought over such bread for a month, there were no failures, but I found a recipe for myself, although there are different flours. I take at least 3 types of flour, but the sun is always at least 40 -45%
Irinkanur
Quote: $ vetLana

Who cares about Zavarny. I baked according to the recipe from the book, only replaced honey with sugar. The bread was excellent.
Then I counted it for 400 g. Hell with various additives: mustard seeds, caraway seeds, dry vegetables for soup, coriander, wine vinegar. The bread was always good. The only thing I didn't like was that the malt was somehow unsuccessful.
I'm wondering And can you be more specific about 400gr




Quote: SoNika

Irina, I fought over such bread for a month, there were no failures, but I found a recipe for myself, although there are different flours. I take at least 3 types of flour, but the sun is always at least 40 -45%
here for me all these% are generally a dark forest, I'm still an amateur
and in our city in the afternoon with fire you will not find anything. I ordered myself on the internet, this one ... I'm experimenting. I understood you about interest, but still a dark forest for me
Mila Sweetheart
Quote: Waist

Sweetheart, you are all on time!
Many people advised you to start with simple bread from the instructions, but for some reason you went to the forum. If you find it difficult to navigate according to the instructions, bake here according to this recipe, only the yeast on the bottom, and not in the dispenser

Panasonic SD-2502. Plain white bread
Natalia thanks for your support. I ran home from work and went straight to HP. I took the very first recipe from the book. I measured everything to a gram. Put. I'm waiting, I'm worried. At first there was silence. I was afraid that the yeast would start to cantact with water. I didn't understand the meaning of this stage. I don't know if the bun was correct. I looked in constantly. The dough smeared a little on the walls. From time to time everything stopped. The moment when the ascent went looked. And when I looked in, there was not a bun, but a loose dough. Now it rises.




And I went through the forum, looking for what a bun is and what they eat it with. And along the way I read the links. I got a recipe like the first from the book. But there is less water by 50 ml. and the rest is the same. So I was embarrassed
SoNika
Irina, yes, I sympathize with myself, wherever I go, I buy flour differently ... it's time to slow




Mila Sweetheart, well with an initiative
Waist
Quote: Mila Sweetheart
Put. I'm waiting, I'm worried.
This is normal
Quote: Mila Sweetheart
At first there was silence. I was afraid that the yeast would start to cantact with water. I did not understand the meaning of this stage.
At the beginning, Panasonic always has a pause, called "Alignment". At this point, the breadmaker evaluates the room temperature and sets the program so that the program starts at a certain time. Namely :
If the room is warm, then the program starts later, that is, the pause at the beginning is long. when it is warm, the yeast works faster and the dough can over-oxidize, so the activity of the regime itself was made shorter.
If the room is cool, then the pause is shorter, and the activity of the regime is longer, so that the yeast has time to mature and the bread is good.
For this purpose, we first paused the "Leveling" of the program activity time depending on the room temperature.

The yeast hidden under the flour will not get wet, do not worry. Flour only gets wet on top, but does not let the liquid inside.
Quote: Mila Sweetheart
I don't know if the bun was correct.
You don't need to know this now. If the bread will work out, but it will work out !!! - it means that the bun was correct for this HP, for this flour, and for the entire balance of ingredients in the recipe. That is, the adjustment of the bun is needed if something does not suit the finished bread, otherwise there is no need to get into the process. This is a bakery, and everything in it is special!
Quote: Mila Sweetheart
And when I looked in, there was not a bun, but a loose dough. Now it rises.
There should be no kolobok on the rise.
Quote: Mila Sweetheart
I'm waiting, I'm worried.
And I am with you
Mila Sweetheart
Thank you girls. How nice and friendly you are here. I hope for some good bread. I looked at the recipe at the link, this is exactly what I use from the book. Only I put the smallest size. And also in the same section for a recipe with significantly less water for this recipe
Waist
Quote: Mila Sweetheart
And also in the same section for a recipe with significantly less water for this recipe
In the sense of ? in the instructions section? or in the recipe section of the forum?
Mila Sweetheart
Waist, on the forum, but with a link to the instructions. And it is indicated that there is less water.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=89776.0

And it is normal that during the period of the rise of the dough, the daub remained on the walls. Or should they be clean? And one more side climbed higher. Now baking should start according to the time.




I don't know how to insert an active link to the recipe
Waist
Honey, wait until it's fully baked. Show us the finished one, if possible, then we will discuss what happened
And further !!! No peeping during baking The temperature drops and the rhythm of the baking process is disturbed. Let him calmly bake
Waist
If you take pictures, then it is good to discuss the photo of the loaf completely (so that you can see the barrel and the roof) and the photo of the cut, but you cannot cut hot bread, it is still baked / ripened during the cooling process.
Desirable allow to cool completely.
Mandraik Ludmila
It's finished! The first bread is already in my new Panasik-2511. Yesterday Mila said that there are discounts in the M-video, I consulted with my son and he said - order, in general today, after his work, they went and picked them up. They came, I washed the bucket and the stirring blade. I measured everything, loaded it, the first batch has already passed, the bun turned out quickly. I was struck by the quiet sound of HP running. I didn't even notice right away that the batch had started. But I strained the smell from the open HP, it smells like cats.In general, I don't know what the smell of the first bread will be, but mentally I'm ready to throw it out
Waist
Quote: Mandraik Lyudmila
It's finished! The first bread is already in my new Panasik-2511.
Great !!! Lyudochka, congratulations on a great purchase! You all will like

Quote: Mandraik Lyudmila
strained smell from open HP, smells like cats
So, no one has yet described the smell in our country. Let's hope that the bread will smell like bread
Mila Sweetheart
Mandraik Ludmila, no cats definitely smelled nothing. Now it smells like bread.
Lyudmila, what year was your HP released? I was embarrassed that when I carefully studied the instructions yesterday and the entire abbreviation, I saw the date 12/16/2012 And I think where did she wait for me for so long?
Mandraik Ludmila
Natalia, the son said a chemical smell, but for me, well, cats, we ... and more likely it smells from the bowl, I felt this smell when I carried it to wash, the stove was still in the room at that time, but decided that it smelled like currant ice cream ... the fact is that the intense smell of a large number of currant buds really stinks of cats ... I know that every spring after cutting currants I rob the buds to dry them for tea, when there are a lot of fresh ones together, this is, here, here, of course much weaker, but there is ...
Serial number: 16 56 159 in Ukrainian it is written that the first two digits are the year, the next two are the month, and the last two are the numbers.I do not understand anything - 2016 year 56 month 159 as you can see - the last not two, but three digits
Mila Sweetheart
Mandraik Ludmila, there is still a date on the bottom and on the box on the other side.




There was no chemical smell. May weathered since 2012
Waist
Quote: Mandraik Lyudmila
Serial number: 16 56 159
Serial number is different. The release date is glued to the bottom of the bread maker, see when it is out of work.
Quote: Mandraik Lyudmila
the son said a chemical smell,
This smell will fade, everything will be fine in a few bakes.

Girls, at first the bread will be pale while the shadows flare up. Therefore, at first you can put the crust darker, and then you yourself will understand.
Mila Sweetheart
Hurrah! My first bread was baked in HP It looks beautiful. It will taste tomorrow. I uploaded a photo to the gallery, but I can't insert a link from the phone. I haven't learned this yet. The height turned out to be 9 cm on one side. And on the other, 13. Weight 592 grams. The size was small. Thanks to all
Mandraik Ludmila
No, in my opinion everything is clearly written here, but the research result is strange

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

The son raised it and we saw: 17 06 02, no less fun: it will still be done in June this year
Mila Sweetheart
The crust is beautiful. Now it seems to wrinkle a little on top. Smells tasty.




Mandraik Ludmila, from below to the bottom.





Here is my bread

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)




That the photo came out sideways. I don't know how to turn it over.





Mandraik Ludmila, or 2002
fffuntic
Darling
here is the materiel with koloboks
UNDERSTANDING BREAD IN HOME BREAD # 1

But from myself I will say this.
If you baked with handles, then think of HP as handles that knead the dough for you. They first mix it with water, then begin to knead. By the end of kneading, the dough - you have often heard about this - should come off the walls of the dishes. For HP it is a bucket, and a bun is a slightly sticky, tender dough that peels off the walls. That is, all these mysteries of the kolobok are simply a requirement that the metal handles of the HP should be kneaded until they come off the walls, as we do with handles.
Only we knead with handles as much as we want, but at HP the handles are kneaded strictly in time and therefore you won't give her any dough. Too wet will not have time to knead. You need the right humidity.
If you look into the bucket, you can see that the dough there turns over like a living, crumpled and becomes drier and drier. Well, as if these were living hands. If you see that just a ball is racing, or the iron handles are drowned in a wet mess, you will immediately understand that the situation needs to be changed.
And then this kneaded dough is fermented. And HP crushes it on a schedule, and then bakes it.
That's all the wisdom.

If you wrote something incomprehensibly - ask.

IraLet them throw slippers at me, but I still haven't managed to beat rye breads. These are very complex breads.
Saf-levure is quite a yeast level, if activated, as it says on the package. Strong and decent.
Rye breads are special because rye flour is so heavy and has its own character.
You can, of course, listen here "and change the yeast", or you can study the materiel for rye balls and see
"Rye" tips from Gash # 1
and
UNDERSTANDING BREAD IN HOME BREAD # 1

Rita, rightly said that in panasik on many breads you can not bother and it will work, but not at all. Rye is a headache.







Luda, after baking, hold the oven for several days with the lid open. And run a separate program Baking several times at idle, well, buy the cheapest flour there and just mix it with water and let it bake so that the bucket does not overheat.

There will burn out grease, excess plastic, coating .. well, what is there new stove happens.
Mine was smelly too. But then everything burned out, burned out, ventilated and forgotten like a bad dream.
You can bake bread and wait. Or you can drive away the baked goods and speed up the process.
mamusi
Quote: fffuntic
Rye is a headache.
... scares again!
Don't listen!
.........
But seriously, there are a few Rye-Wheat Breads that I baked and they turn out DELICIOUS, (but the roof !!!!)))), Roof ~ not always.
Do not be alarmed at the beginning of the roof at the black bread ... this is a difficult moment. Will rip or fail ... The gingerbread man is different from the white one ~ it has a skirt, and sometimes it is almost absent!




If without a skirt ~ a dense bun, then Khlebushek ha will taste like a stone ...
fffuntic
Ritus..I certainly understand that you have gold pens, even if through HP, and in general. But not all of them. Therefore, if you succeeded at once, it is because it is you.
But I still have bricks made of rye. And I scored on them.
Therefore, if the girls have skills like me, the materiel will not hurt.
Let them read
Sedne
And my last rye sourdough came out very tasty. Although lately it always comes out tasty with me. But I almost always add water to it
mamusi
Quote: fffuntic
Therefore, if girls have skills like me, the materiel will not hurt.
Lena, and I tell you what will hurt? I myself read it especially to Gasha.
But did you read me carefully?
I also say that rye ~ are not simple! There is no hint of boasting in my words!
It happens like this ~ this is delicious Bread, I love it ~ I would eat it all day. But the roof, the roof, the ROOF !!!
I wrote about this ...
What did you see between the lines ... I don't know.




For example ... here's the Bread ~ delicious, don't come off ~ my roof is ALWAYS dropped by a boat straight ...
If I reduce the water (!), Then the taste is no longer THAT! More precisely, the structure is not the same, he loses everything. Here's a riddle for you!
Let's try to bake it together, synchronously, just choose a day! Let's arrange a social competition.

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)"Wheat-rye bread with prunes and pumpkin seeds" for Panasonic (SD-2502)
(Elena 65)
fffuntic
Well, I'm not kidding either. I'm quite serious.
You always get what others only get after much effort. This is talent.






others need to learn where you can do it. It is a fact.
mamusi
And here, Lena, ours with you favourite Frenchy (Natashin on Franz. Night mode, with random set. Total 9 hours)
I took it out in the morning, still warm .... I walk around: nyam: I lick my lips! Crust hunting aaaa ...
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Next to baby Redick ~ check out the size!
Sedne
Margarita, my convex roof never comes out, for it you need to reduce the water, you reduce the water, the taste worsens (well, for me, so)
Mandraik Ludmila
It was baked. The bread itself smells like bread, it has no foreign odors. And HP itself has ceased to smell of all sorts of suspicious odors. Bread for good "rubbery", made according to the first recipe from the instructions.
Since it was ready at night, about 3 hours, no one heard the sound signal, which is great! And then my radish wakes everyone up at night, even kosh. At 6 in the morning I took out some bread to make some sandwiches for my son to work. She shook the bread out of the bucket and was amazed at its cleanliness. Not a drop of dried dough, the tiller remained on the shaft and it was absolutely clean too. Accordingly, I did not wash the bucket, I put it back. And already loaded the egg bread, he has already gone to knead. I'll take him (bread) to the village.
Panasik, while he remains in the city, I will not take him on myself, we will come to change the wheels in the garage, at the same time we will take him to the village.
Photos

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)


Or can I take part in the "socialist competition" only when we take the stove to the village

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