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

[TanyaKotya]

TanyaKotya, With a successful acquisition and with the entry into the ranks of bakers



Ludmila, looked at the photo and so I immediately wanted bread

[Buttercup]

Buttercup, and there, in the author's topic about this bread, have you already reported? This is important, not everyone goes to our topic and follows it And the author in the topic both as gratitude, and as experience for others will remain



Vlad, go peki



I just put on for my husband "Basic", as Rita's husband says
Rita, my husband now also loves bread according to my recipe, but with your additions Thank you for the variation!

Vlad, go peki

: secret: So there is nothing to bake in ... I just arrived for a couple of days and without a stove

Again French put it, strictly according to the recipe, now I really think to have time to take a photo
Home alone..........

Rita, my husband now also loves bread according to my recipe, but with your additions Thank you for the variation!

I am very pleased, Natashik!
And I, on the contrary, yesterday wanted YOURS. Although MUSH is on the flight, she did exactly the "Basic" option, as he likes
I missed you! The olive oil smells a little this time ~ but it turned out to be cute!

baked curd cheese again,

Well!
And I have never!)))
Just yesterday, all the cottage cheese that I made on the cheese was used and on the curd mass with herbs and garlic!
We must put the cottage cheese again!
(I need to buy a cow !!!)

[Waist]

Waist, I report, comrade chief, I unsubscribed in the recipe, it's a pity the author does not appear from 13g ...
Here is a cutaway

The inside of the bread is a little wet and quite rubbery, fragrant, the honey gave an amazing smell, I didn't notice such a smell before

Just handsome

[Thumbelina]

Thumbelina, Pleasant Frenchy!

I have to buy a cow !!!

You say a cow ... but at first only a bread maker was needed

unsubscribed in the recipe, it's a pity the author does not appear with 13g ...

Buttercup, but still people look into the topic, and you raised it with your report It's still for the general benefit.

Just handsome

What ... Whole I managed to take a picture, I didn't even bite myself
Olya, now the crust is still light, while the shades are developed in the stove. Then it will be "tanned"

[Thumbelina]

Thumbelina, bread otpad!

[Olga]

Olga... looks very appetizing
mamusi, it is better to start a goat, and if there is not enough milk, then it is already possible to have a cow and even a calf to be twice as happy

I also asked about this salt from the point of view of taste. There is a difference, is not it ... And here the purely technical information has gone. I can do Google myself ...

About taste: there is little difference what salt to add to bread, from personal experience - using rock salt from the mines of Solikamsk, etc., the bread turns out to be closer to the village, richer.

About the technique: most of the scratches on the bucket of my bread maker were obtained from coarse sea salt, it does not immediately dissolve in the dough.

About chemistry: from time to time I run into brands of salt, on which bread does not rise at all, from the word "in general". If there is such an antiseptic salt without impurities, I put it in the dishwasher, if with splashes - even further away. I don't feed my relatives.

I dissolve salt and sugar in water. And no scratches

to be twice as happy

but ... I won't drive out the goat either, I will leave it, so THREE TIMES is happier!



My cats have a full house and two Doggies ~ milk is enough for everyone!

[WLAD]

With a successful acquisition and joining the ranks of bakers

WLAD, Thank you

from time to time I run into brands of salt on which the bread does not rise at all, from the word "in general".

Uncle Sam, for me it was a discovery that the rise of bread depends on the brand of salt. I always thought that yeast picks up bread. Interesting, I'll watch. I still have little experience as a baker, and I am learning everything. I make homemade cakes, even Easter cakes, with 1st grade flour, I never look at the brand of salt, and so far everything turns out the way I want.

I dissolve salt and sugar in water.

I also do so, save the stove, I have it still brand new.

My bucket is a little scratched, although I have been baking on Panasika for only a month, I dissolve the salt in water, the honey does not scratch, I suppose that the seeds of caraway and coriander, which I add to rye bread, are scratched. Although I ivy a little coriander in a mortar, well, you can't do anything with caraway seeds, only if I brew the malt, put it in the malt and pour boiling water in the hope that it will become softer

[Mandraik Ludmila]

Mandraik Ludmila, Luda, but I got scratched from dry tomatoes. I also put cumin (((

[Vitaly]

Vitaly, But it’s not in vain that I came here today ... something somehow didn’t even occur to me to dissolve salt and sugar first ... Vital respect and respect for the valuable recommendation

but ... I won't drive out the goat either, I will leave it, which means THREE TIMES is happier!

Yeah, before you can blink an eye, there will be a whole livestock farm ...

My bakery experience is still small, and I am learning everything

I am also new to this business ... I am also learning ... And the teachers here are great !!!

[WLAD]

WLAD,

[Wit]

WitBetter come here, to your native Temka to talk about Bread ...

I'm already here

That is great!)))
I put in a new cottage cheese ... I want to stir up the bread tomorrow! How Luda baked.
With cottage cheese. Here.

[Uncle Sam]

Uncle Sam, thanks for sharing your experience!

Wow, I always use the same sea salt, and I would not even think that salt can ruin the yeast dough
That's it - EVERYTHING is important!

About chemistry: from time to time I run into brands of salt, on which bread does not rise at all, from the word "in general". If there is such an antiseptic salt without impurities, I put it in the dishwasher, if with splashes - even further away. I don't feed my relatives.

Well, what such a salt that it completely kills yeast

Uncle Sam, it was a discovery for me that the rise of bread depends on the brand of salt. I always thought that yeast picks up bread.

Bread is raised by yeast, salt has a depressing effect on yeast. Or, like Uncle Sema's, it completely ruins them.

Wow, I always use the same salt, and I would not even think Like this - EVERYTHING is important!

I read somewhere that iodine kills yeast
At Admin, that's what I found

SALT
We measure the salt with a measuring teaspoon.
Salt can be used by any manufacturer, but it should be borne in mind that iodized salt can affect the structure of the dough, it can become "floating", since iodine softens the food.

[Olga]

Olga, probably easy to check: activate the yeast and add iodine there. If iodine kills yeast, then you get just a liquid, without bubbles and signs of activity

Hello everyone! Happy holiday everyone !!! All good mood and in general all the very best

I use only sea salt from different manufacturers and have never had problems with yeast dough

About chemistry: from time to time I run into brands of salt, on which bread does not rise at all, from the word "in general".

Wow! And what are these stamps !?

I took a curd bread to my mother, the bread finally defeated the weak woman, as a result, my mother decided to join the society of Panasik owners. At first, she modestly asked if Panasik makes dough without baking, I described to her all the delights of different dough modes. My mommy is a wise woman and despite her age (76 years old) is not against modern innovations that make life easier, in general, my mommy decided to buy herself a Panasik the same It remains to teach her to actively use the Internet and everything will be in openwork, otherwise she will be a website interested in recipes from here I constantly share with her

My mommy is a wise woman and despite her age (76 years old) is not against modern innovations that make life easier, in general, my mommy decided to buy herself a panasik the same

Lyudochka, I'm glad for you and your mom !!!

I took a curd bread to my mother, the bread finally defeated the weak woman, as a result, my mother decided to join the society of panasik owners

You are both great!

[Natasha, Svetochka]

Natasha, Svetochka, and I am "so happy", mommy and daddy have tried my panasik bread and no longer want to eat the store one. And of course, we are not talking about any other stoves, so I will look for her and order. So we want our parents to rejoice more often, my mother bakes pies very often, and so she will save time and energy, and of course her bread is now our everything. Fortunately, my parents are not overweight, so they can bake and eat, eat and bake

my mother decided to join the society of Panasik owners.

: yahoo: Oh! That's lovely!)))

And I invited our friends yesterday, a married couple, and they are already looking for 2511 like mine

they are already looking for 2511 like mine

So I say we are all infectious here, there are few deviceaholics themselves, so we put our loved ones on "tasty" equipment. Here, after all, "the claw got stuck - the whole bird - the abyss!"
We need scales to the stove, I'll go to Temka about the scales, but can someone here tell us, I'm interested in electronic scales with in large numbers, after all, the eyes of the parents are not very good. Then you need a good sieve, but we don't have good vibrating sieves .. I will look for Ali ... so one stove will definitely not do

Girls and boys, can you tell me if you can bake in a row or if you need some kind of interval. Yesterday I baked two identical breads in a row on the main one, the first turned out great, and on the second, the stove leveled out for more than an hour before the kneading began, the mode seemed to move out, the bread did not rise very much, it turned out to be quite dense and heavy.

[Gingi]

and in the second, the oven leveled out for more than an hour, before the kneading began, the regime seemed to move out, the bread did not rise very much, it turned out to be quite dense and heavy.

Gingi, that is, it turns out that the time of the whole process remains the same ... and the mode as a result turned out by standing, etc. as "Fast", due to the fact that it took a long time to align, do I understand correctly? It turns out that more yeast should be poured a second time ?!
Sorry, I myself did not have this, due to the short service life of the panasik, but you need to know this so that you do not get into a similar situation later

but who can we have here

I bought it at the Metro for 1000 for a promotion, and they are 1500 rubles, I'm very happy.
Here

do not tell me if it is possible to bake in a row or if you need some kind of interval.

We need an interval for the stove to cool down.

[Galina]

Galina, yeast may have suffered from the high temperature inside the stove, especially live ones could "boil", and dry temperatures over 40 degrees for a long time are destructive.
So how Svetochka and said, a break is required, and in order to speed up the cooling time, I would open the lid and take out the form, for better ventilation of the panasik. In general, I'll take a note!

[Girls]

Girls, the stove chooses the standing time depending on the temperature in the room. Here are just a sensor inside her chamber on the wall. There - in the middle - you will see for yourself. After baking, the chamber warmed up, the oven measured the degrees inside camera and decided that they were baking in the heat, and chose the longest standing time and the shortest fermentation.
Therefore, you just need to quickly cool the camera. Do not bake until the sides of the cooking space are cool. And this is best done on the balcony. Or people applied ice (frozen meat) to the sensor - they deceived it.
Disconnect the stove from the mains. Then apply ice to the camera directly to the sensor. Let it cool for about 10 minutes. Then plug in the plug and select the program and start Only then pull out the cooling.
But, of course, the whole cooling is better. Because the dough can lie in the hot chamber if you just trick the sensor.
Check out the related topic on cheating the stove if you're interested.

===========================

Ps. Thanks for the HIGH Confidence. Caught by the very tail.
Now you don't want to, but you need to work out diamonds

[fffuntic]

fffuntic, oh, I still need to give you a thread! great, remember

I still need to give you a thread! great, remember

.... what is all this to her, yes to her !?)
Enough with her and the bracelet ...



I really like a pink heart, Lyud, and Lyud !?

Thank you, now I will know that you also need to walk the stove. I was just surprised, the products are the same (dry yeast), the regime is the same, but the result is different. And like the pause was not long, about an hour, but you can see this is not enough. I always baked one at a time, and here the guests needed a second, and as luck would have it ...

[Gingi]

but you have to be able to ask
but actually enough from Someone and pies
Poor Funtik is now on a ration, weaned from the stove. It remains only to dig diamonds, instead of the French crust.



Gingi,
probably it’s warm in your room and the stove was closed. She hasn't cooled down. It is the inner walls of the chamber that need to cool down.
Open up everything. Put cold in there, for example in a bucket, while it is cooling

And further. Pull the plug out of the socket at every opportunity. For the stove, de-energizing is useful
Mine is generally in a cap with a button to turn off. Conveniently.

[mamusi, Ritochka]

mamusi, Ritochka, yes to you for a Novodka for cottage cheese bread and in general - a good man, that's all you want:

Natasha, sorry for the flood

If I had my opportunity, I would give the order to all our HP!

This is another matter! I'll think about it ~ pick ...
You think it's easy ... when my muSh leads me to a jeweler, I choose for 6 hours, and you want ...

Natasha, sorry for the flood

Oh, what a flood, what a flood! ..

I baked another panasik today for my parents, took them to a passing train, since their dacha is 2 stops further from our ancient times. I had to have time to bake bread in a limited amount of time. As a result first launched the "Diet Fast" mode. I took the recipe from a book - milk bread, but 80g of flour c. from. replaced with flour of 2 grades, added 1 st. l. rye bran and 1st. l. flax seed(the bucket is scratched again), yeast poured 1.25 tsp. (the lope was in an open bag, a new one was greeted)
I followed the process, 1 hour 10 minutes before the end of the program, looked into the stove and I did not like the rise - well, of course there is little yeast, there is little time ... I stopped the program and left the stove for 40 minutes (by timer) for the "income" of the test, after 40 minutes, I liked the height of the "no longer bun" and I started baking for 50 minutes. I managed to bake it half an hour before the train, so I cut it hot. The result is like this

I left myself a crust for testing, my husband tried and demanded to bake such bread for myself, I will still bake today, though I’ll take baked milk, otherwise it’s about to turn sour
I probably already tortured everyone with my experiences with Panasik, but I am so happy to work with him, I want to share with you

[Buttercup]

Buttercup, share, Temka will be alive. Sometimes such interesting moments are raised. I once only baked on fast.

probably already tortured everyone with her experiences with Panasik, but I am so happy to work with him, I want to share with you

Ludaaaa ... what are you talking about? Why are we all here then?
Interests coincide!
(For bread and brUllants)))
I pulled out my curd bread, the strange shape of the roof ... I'll post the photos tomorrow. I’ll tell you how to do it. Opal up, but not like bread falls through, but like Easter cake it happens ~ climbed out of the bucket (chubaty), and then settled down ...
In short, tomorrow .... debriefing ..