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

I just wondered yesterday, how do the ingredients that are thrown into HP for baking with a delay of several hours feel?

Baked with dry yeast on the timer. If the recipe is proven, then everything turns out fine. I wouldn't bake rye, but wheat and mixes - no problem.

I am now in Minsk with my husband's mother, Tumanchik and I live in neighboring houses, greetings to everyone from sunny Belarus

Luda, wow! How small the world is. Hello and health to Irisha. We have summer in the morning, but now it is raining and cold again
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I read the instructions (it’s more convenient and they won’t be scolded that I don’t read the instructions)
I use a notebook for notes. The recipe book and instructions are clean, only the cover is faded.




I'm also printing out the recipe. Here I am already writing, as I did and comments. The recipe is in a file.

I'm now in Minsk with my husband's mother, Tumanchik and I live in neighboring houses,

and in what area? maybe with me in neighboring

[my]

I use a notebook for notes. The recipe book and instructions are clean,

And I also use a notebook. But there are a few notes in the Instruction and I do not regret it. On the contrary. I believe that any item should serve me for convenience 100%. It is now my Recipe Book and Instruction. And that she's mine prove my notes.
And I used to print it out both from here and from Povarenka, but when there was a whole folder of them, I tied it up. Stop translating paper!))) Here everyone has their own methods and style of doing business. For me, it's more accurate for another commercials!
Actually, I don't need too many recipes. I remember Natasha's daily and Fugaskin Darnitsky by heart. Your Bread, even more so !.
I write the most popular culinary recipes in a notebook. Verified. Until then, I just keep them in bookmarks. It's more comfortable for me.

[Katy]

Katy, I left the dough on the rise in HP. If I started a full program with a proofing, then on a signal, I took it out, divided it into two parts and gave a rest for about 20 minutes. Then I formed the loaves. If I chose the dumplings program, then I just timed the time on the rise. And the program started the dough with a delay, so that by my return the dough was ready for further work.

[Anchic]

Anchic, $ vetLana, mamusi, WaistThank you very much for your answers! Then, for complete happiness, I will also ask about the specifics of xn - is it possible to load less ingredients than on the smallest loaf M? It is clear that it is POSSIBLE, but with what minimum amount of flour / water a good bread will be obtained? We do not have time to eat as much as it prepares))

Here everyone has their own methods and their own style of doing business. For me, it's more accurate for another commercials!

Thanks to everyone who shares their best practices.

[Katya]

Can I load fewer ingredients than the smallest M loaf?

Katya, according to the instructions: minimum for bread - 400 grams of flour; for the dough - 250 grams of flour.

But I already have experience in baking bread / loaf of only 200 grams. So - you can. Just in order not to overbake, you will need to forcibly interrupt baking 5-10 minutes BEFORE the end of the program.

Here HERE for 200 g of flour Lyuda baked, and HERE for 320 gr of flour baking Constantine.

And you will need to look after the kneading in order to help mix all the flour into the dough, and then it itself.When the dough is not enough, it simply does not reach everywhere, so you need to help

Baked bread without a spatula, bliiinn!
About recipes, I have a stove with Avito, without a book. At first I just printed the book, it's inconvenient. Then I printed out two pages per sheet, it turned out smaller, only the necessary sheets and fastened it like a notebook, conveniently, I store it in a plastic pocket.If anything, I can print a dozen more of them, if it goes bad))))

Baked bread without a spatula, bliiinn!

Julia, forgot to put it?

[Katy]

Katy, metro Michalova
If the oven is 200 g of flour, it is better to look at the kneading first, it is possible to help with a spatula and from experience, start with wet ingredients, instant yeast last, on top of flour

Julia, forgot to put it?

Yes, it's all my husband's fault, he didn't wash the bucket, but he washed the spatula and hid it. While I washed the bucket and wiped it off, I forgot about everything (((

[Waist]

Waist, Natashik, thank you for being with us!
Everything is conveniently placed, everything is easy to find ~ any ideas and developments will not be lost!
With such a Moderator!

[Julia]

THANKS TO YOU all for having YOU !!! Everything is mutual!

Well, it could be better moderated. I am a quitter

it's all my husband's fault, he didn't wash the bucket, but he washed the spatula and hid it.

Julia, my husband grumbles at me - "She hid it." But in fact, I just put it in the refrigerator, and even very close, that opening the refrigerator, you can immediately see - "THIS IS IT"

In general, I like to lay the liquid first, in my two previous HPs, as it was written in the instructions. In Panasik, at first, I slept dry at first, at the end the lila was wet, but I did not like it. Instant yeast must be mixed with flour, but here it turned out that the liquid can flow to the yeast, and the temperature equalization time is not short, so I decided to change the bookmark, I like it more and it seems more correct

[Svetlana]

Girls and boys, I banged you Bread ... As a result! I'm happy!
This is Mistletoe, it is oven and sponge, but I adapted it to myself and to HP.

Wheat bread with not strained whey # 91

Ritochka, have you reduced the amount? and then there is a kilogram of flour and 655g of whey, I hint at the recipe in grams and the sequence of programs from you

mamusi, Ritochka, this is my favorite bread, tell me how you adapted it, write everything down please.

mamusi, Rita, what bread !!! And so simple. Pre-mix on Pizza + Basic?

I'll write and tell you ... wait!
People, I'll take my breath away, I'll sit down ... (or I'll calm down)))
I loaded the dryer ... Plums !!!

So :

1.5 tsp dry. yeast
500 g flour (of which 2 s.l. C / h)
320-330 g of serum UNCREATED!)
25 g grows. oils
1 sec. l spoon of honey or sugar
1 tsp salt.
All!
Kneading on Pizza (Dumplings) 20 min. Turn off. Enable Main. Size L.
medium crust.
Good luck to all!
Love you!

mamusi, Rit, did you do it without dough?

Svetlana, my dough ... that is, the pseudo-couple ~ is a pre-mix, so that the dough is kneaded and stood. And then the Basic mode went. For splendor and taste, it pleases me very much. I’m better and don’t need it.
But you can, of course, still play around ... for example, do not add oil to the first batch. Let it swell, and then add oil in the second Mix on the Basic. Well, salt then.
But I'm lazy ... then I have to be near, and I have things to do in the garden and around the house ... darkness



Here's a slice of Whey Bread, not strained.
To be honest, it certainly has little in common with Mistletoe Bread already. But still, I started baking it after reading her recipe.

Rita, GORGEOUS bread !!! GOOD JOB !!! Without you, the bread maker would not have been able to

[mamusi]

mamusi, Rita! As always, Bravo !!! I called, I will bake by all means!

[Mandraik Ludmila]

Mandraik Ludmila, yes, the world of bakers is small and I'm there, 15 minutes on foot from Mikhalovo
I will definitely try to use all your recommendations and bake a small loaf as soon as possible, when we return from the dacha to our beloved new hn



Explain, please, while the "kneading" process is in progress, is the dough being kneaded all this time, or is it kneading, and is it suitable? since the acquisition of hp, I made several loaves and all without my participation (not because I do not want or God forbid it is not interesting, but because of the circumstances), without looking into hp in the process, but I often read on the forum about some second batch or first. as if while the "kneading" is burning, the dough is not continuously kneaded, but twice with a break? Or I misunderstood and the people manually cheat with the programs to knead 2 times?

[Katy]

Katycertainly doesn’t chemise. (Except me)
There are such Process Tables. Thalia put them on the front page. Look.
In Basic mode, there are 2 mixes.
There is only one on Rye.
When Kneading is in progress, HP kneads according to its "interesting scheme".
It stops for a short while, then it turns continuously.
Do not worry, there will be time, you will see.



KATU!)))
Come here:Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) # 323

[Katy]

Katy, it depends on the program. As a rule, during kneading, it does not knead all the time, it costs periodically. Yes, and kneads at different speeds. This greatly distinguishes Panasik from other HPs. I have the same 2511panasik.



Ritochka, awesome bread. And what about the whey from the cottage cheese weighed out in the "hat", strained?

from cottage cheese weighed out in a "hat"

it's well strained! Lyuyud!

Ritochka, awesome bread. And what about the whey from the cottage cheese weighed out in the "hat", strained?

It's okay, you can use it, just add 40-50 grams of cottage cheese.

Either that, or remove the cottage cheese with a slotted spoon in pieces into a bowl, and use the remaining whey without straining. This is what I always do, actually. The whey then stands in the refrigerator in a jug ~ pieces of curd crumb on the bottom, and transparent whey on top. And I already hang the cottage cheese removed with a slotted spoon in a hat for the final dripping!)))
something like this!!!

[Katy]

Katy, when the dough is on the rise, there will be a dash under the word rise. It's just that white bread needs a crush.

Girls, I realized about the serum, oh I miss my Panasik ...

I baked bread on ripe dough. And I forgot to take out a piece for next time. So it grew up to the lid (still an extra 200 grams of dough) !! First time like this), barely picked it out of the bucket. I stuck to the lid.

Girls! Help & advice!
I set the oven on French bread and in the process of laying my flour didn’t report, I was distracted by an unexpected call .. and left on business .. now I looked and there wasn’t any
I think I read here that this same bun on French bread is not important. Yes? is it true?

[Vika]

Vika, I usually bake Natasha's bread on the Diet mode. I don’t have a kolobok at all, but the bread is tall and tasty.

[Vika]

Vika, I think the bread is already baked? How did it come about?

And yesterday I forgot to put salt in the bread I feel the lack of salt as soon as a piece gets into my mouth But we are already finishing, today I bake with salt

I can't find the girls where Natasha wrote about the size of bread in Panasika. I mean the cross-section of a square for a sandwich maker.
Well, there is 9 by 15 or ... okay, I went to measure it myself ... something goes crazy in the morning ...
Good morning people!

[Vika]

Vika, yeah, there is no kolobok there, such a spreading blot why the baguette is apparently in the form and baked, the dough cannot be molded with handles, from the word at all

Yesterday I baked the Frenchman for water + milk in half. I dropped in a couple of times. The gingerbread man was very soft, after a long kneading appeared.
I forgot to write: I have 350g. s. + 50g. c. h.

Girls! everything turned out wonderfully !!!
I baked Natasha's bread, but as Rita advised with dark flour and French prog, a large portion. before baking, he almost fell out of the bucket .. well, what to do ... I crumpled him a little and no matter what .. a smooth handsome man was baked
Thanks to all!

Girls, this is what I will bring from Minsk: 2 bags of 2-grade flour, milk powder, I also saw peeled wheat flour on the market, is that whole grain flour ?!

Margarita, here is one of my favorites with C / C flour

This bread is also in the favorites. I often bake.

Marina, yes, the shadows are not monolithic

Thanks for the answer. I'm already baking with might and main, against the former Redmond 1910 Panasik 2512 this is aerobatics, no dancing with a tambourine, everything works out. I read the forum, it is interesting and useful. Yesterday I made delicious bread from the forum.

I'm a Bread Maniac too, Luda!))

Take the maniacs☺

This is Mistletoe, it is oven and sponge, but I adapted it to myself and to HP.

Wheat bread with not strained whey

Thanks for the tip !!

Here's what happened. Still hot, I'm sure it's delicious

I even specially had to make cottage cheese according to the recipe in order to get that very unstrained whey

Mark!))) Urrra! Handsome.

And here's another "tip" to Natasha Keks.
This is something, Ludiiiiii !!!!))) This is soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!
This is now my FAVORITE cupcake! Made with black currant.
The structure is amazing, delicate, moist!))))
I can't say in words!)
Directly Russian speech left me!
Natashik!

[Daria]

Daria, and it fit into a bread maker This is a bread machine

Rita, With currants Liked

Rita, but he's not mine ... I slightly altered the basis of GOSTs for baking in KhP

And here's another "tip" to Natasha Keks.

Remember, after such a review, you must bake!

So what, I do not have access to GOSTs and do not intend to. For me, you are the Source of this wonderful Cupcake!)))

And a link to a cupcake? Pliz

On the first page of this topic.
And today I will post a recipe adapted to Keksnitsa.

There is a spoiler on the front page "Recipes discussed in the topic", so this cupcake is there, because it "started" here in the subject and it is for baking in HP.

But quickly

Curd cake with cranberries / raisins / marmalade ... in a bread machine. (Waist)

But quickly

and I have ...
Quickly:

Cupcake with cottage cheese and currants (Cupcake GFW-025 Keks Express) (mamusi)

This is in order to share experiences!

Thank you, girls!

I once only baked on fast.

and in vain. In the summer, that's it. And the bread is delicious, baked.

and in vain. In the summer, that's it. And the bread is delicious, baked.

I have time, so now on long programs. Today I bake Ritin on unstrained whey with pre-mix. Since this serum happened yesterday.
Rita wanted to ask: how much of this serum can be stored in the withers (specifically for bread)? The fresher, the less acidic (do I understand correctly?)?

The fresher, the less acidic (do I understand correctly?)?

For me, the sour the bread tastes better.

[Sedne]

Sedne, Sveta, I don't like white sour, only rye.

[Svetlana]

Svetlana, so my bread is not sour.