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

I baked bread according to the recipe

Wheat bread on ripe dough (self-leavening) (Viki)

Didn't heat it on purpose. I took out a container with dough, and it stood on the table while you measured everything in the bucket. Then knead on dumplings, stop, add the dough, turn on the main one. The main thing is not to miss it when everything is mixed, in order to nibble a piece for the next time.

I got a panasik, I didn't use the ripe dough ... it seems ... Oh, maiden memory, I don't remember the code I did

[M @ rtochka]

Only this will increase the cooking time, while you warm it up or is there enough time to equalize the temperatures?

Luda, how do I know !!!!
I'm in this .... knock knock .. wait mom, I'll open it myself ...
True, I used to bake a lot with sourdough, she lived with me ... She knew how to use it by eye, soul to soul.
And then ... I just heard the ringing ...
To read too lazy ... I hang myself from books and letters ...
Even in the summer there is no peace with my students ...
I thought you had me Wait ... Once! And you will teach!
Have I confused you with someone?
Recently I saw: someone writes in Temka ... Like, Eh, I baked bread, but I forgot to leave a piece of old dough!
And I remember that it was you. Sorry, I confused.



M @ rtochka, Daria, thanks, I'll take a look.
I did everything so-so ~ by eye, to the kolobok. I had a dough of 285 g, took it up, added 170 g of rye flour, I think 160 ml of serum to revitalize the process .. Well, honey (where am I without it))), malt, salt. Not a drop of yeast!
And .... everything!
I really liked the bread. Not expected. I became lazy, age. Nerves...
All my life I love to learn new things! But lately, somehow ..

[mamusi]

mamusi, Mandraik Ludmila, I baked on ripe dough all winter and spring, I always try to hide a piece. I agree, the taste is amazing!
I took 2 recipes for the source, one of which I remember exactly - from Admin
Wheat bread on old dough dough (oven)
and

Wheat bread made from old dough (Admin)

And here is one of my firstborn

[Milena Krymova]

Milena Krymova, Well done, thanks!))) I will read!

Girls, the fun part is ~ I read the Viki recipe. She has yeast not only in ripe dough, but also in bread 10 g!
And I did NOT put yeast at all !!!!!
How did he get up from me?
Splash! To faint...

[Rita]

How did he get up from me?

Rita, maybe rye flour helped? She is also nimble in terms of fermentation support

added rye flour 170 g, whey to revitalize the process, it seems 160 ml

Serum, again, in helpers

It turns out - you have brought out a new recipe Everything, repeat, write down, work out ... And broadcast "HOW to bake on an old dough WITHOUT adding additional yeast."

[Inushi]

Wheat bread on ripe dough (self-leavening) # 547

Inushi, writes that he bakes without yeast

Girls, now I analyze and understand. Viki has ripe dough ~ 200 g. And then 500 g flour was added, that's why yeast helps.
And I had 285 g of ripe dough and only 170 g of rye flour and without yeast. The proportion is different. I have more ripe dough in relation to flour. It worked!)
And you should have seen me last night ~ I'm running around the kitchen distracted ~ how the dough from Anise spoiled!))) I was hoping for a little Pizza, but here ...
I didn't stick to any recipe. I just thought the dough would work like Sourdough, so I didn't put in the yeast ... and it worked.
And yes, whey, malt, honey ... everything contributes! I eat it, I can't get enough!)))

[mamusi, Ritusya]

mamusi, Ritusya, give me a piece, otherwise I'll choke on saliva right now

Who baked from flour c. from. Poods? I like it.
I bought another one

She is in. from. with bran. I thought 1 grade when I ordered it, but it says on the package. from. with bran. How much bran is not written.
==========
My dough is kneading.The cold fermentation experiment begins.
Lena, let's see what kind of student I am. Something tells me that ... Okay, I won't talk about sad things. Hopefully everything works out.

Light, I am not. Didn't bake.

Who baked from flour V.S. Pudov?

Hell from v.s, rye and CH. Normal flour, I rarely scold flour at all)
I bought flour in Platypus today !! The nephew came in, abaldel on the number of packages

Today I bought flour in the Platypus

Are you not afraid that it will go bad? Or do you have a continuous baking process?

Veta, I'm not. Didn't bake.

Rita, I don't have much choice now, so I bake from what I have.
Hope that if in. from. liked it, then this one will not disappoint.

Rita, I don't have much choice now, so I bake from what I have

Light, but what am I?)))
You misunderstood me! I just never saw such agony in my eyes, that's why I said ~ NO BAKING. And not because Baba Yaga vs!
Fine flour, why is it worse than others?

[mamusi]

mamusi, Rita, there is no flour composition. It is unclear how much bran is in it.

no flour composition

Ahhh, in that sense ...
Peki, do not be afraid, I hope everything will be okay!

[Svetlana]

Svetlana, I have not seen this, but in general Pudov still delivers a quality product. I bought Pudovsky malt and first grade flour for pizzas, high quality, but not cheap, although not exorbitant prices, the option is slightly above average. Itself today bought "French thing" extra (for pastries, cakes and croissants), for French bread. Plus, whole grain and rye Dyvenka. And my son yesterday bought me Limak rye and the highest grade in the "7th" store. In general, my flour flies after buying a panasik

flour flies from me, after buying panasik

and I have ...
I bake a whole loaf, cut it in half and freeze part of it. I noticed that in the heat, bread disappears quickly.

Are you not afraid that it will go bad?

So everything will go away until spring. We eat a package of 2 kg per week at least. Bread, pizza, flatbread. And they had a 30% discount on groceries, they could not resist)

But watermelon and melon ~ in skibki

Duc and we are at home (southern childhood affects) so-called, it does not fit in another way))
And on the topic if, baked bread today
Wheat-rye bread with whole grain flour "Krestyansky" # 18
Sometimes I bake it. My son praised it, it's nice, the crumb is not rubber, but very airy, sometimes you also want this :)

[mamusi, Ritochka]

mamusi, Ritochka, so what a heat we have, now it's +25 on the street, but you can't compare with your temperatures. And my bread is well stored on the table, I put it in paper bags from flour and it is perfectly stored on the table, up to a week, the paper will absorb excess moisture into itself and at the same time will not let it dry. 4, I try to bake in small portions ..

Luda, I always keep it in a closet in a flat enamel pan ~ convenient: 2 pots ~ for black and white bread. Successfully stand side by side on a shelf in the closet.
Stored perfectly. But we don't store it for a long time. When everyone is at home.
But with the onset of heat 38-40 we have! Bread disappears on the 3rd day. Smells bad to me. Therefore, the next day after baking and full ripening, I cut into portions, wrap each in foil and in the freezer. The son takes to work in the morning. It's so convenient for us. And sometimes I get myself a piece. All the varieties I have there!

I need another large freezer, a freestanding freezer is sorely lacking

[Mandraik Ludmila]

Mandraik Ludmila, I have a separate camera, very

[mamusi]

mamusi,

so I'm waiting for my husband to rebuild the veranda and then I want to buy a large refrigerator with a large freezer there, otherwise there is nowhere to put in the house, our house is small, 42 sq. m. - you won't turn around

I also ice cream. Very comfortably .
In general, my bread did not spoil. And in the country, the humidity, I think, is higher, and here it began to smell bad a few days after baking. Therefore, now, after ripening, I cut it into the freezer.

on the topic if, baked bread today
Wheat-rye bread with whole grain flour "Krestyansky" # 18
Sometimes I bake it. My son praised it, it's nice, the crumb is not rubber, but very airy, sometimes you also want this :)

I will bake this tomorrow. I went, read, very interesting. It should be

[mamusi]

mamusi, Rita, judging by the reviews, is a good bread. I wonder if he looks like the one that the forum member was looking for?
I will also bake it a little later.

the one that the forum member was looking for?

Who was looking for?

[mamusi]

mamusi, here's a temka

Childhood bread

[your]

Ahh, I understood, Svetul, I read and even wrote there. I don't know if the bread is the same. Moreover, it is so interesting that everyone is there your bread describe, from his childhood. And we are all different age and from different places!
So that...
It is generally difficult to describe bread in absentia ... Everyone has different tastes. The main thing is that it is tasty and warm in the soul.
I feel warm ... With the word "bread".

It is generally difficult to describe bread in absentia ... Everyone has different tastes. The main thing is that it is tasty and warm in the soul

100% agree.

[mamusi]

I feel warm ... With the word "bread".

mamusi, $ vetLana, I think we are all such gathered here, which is why we are interested in each other ... kindred spirits

[mamusi]

mamusi, Rita! the extreme bread turned out to be incredible !!!! : bravo: Can I ask to bake on a new one, record everything and share with us?

[Mirabel]

soul mates

Go, dear, to your Temko ...
I

there Khachapuri bragging about your

Mirabel, Vika, what are you talking about?)))
You already repeated it ???
Well done! .. And where are the pictures?

Have you already repeated it?

nooo .. I'm on vacation .. I will repeat a little later
I meant bread with ripe dough.

[ripe]

I meant bread with ripe dough.

And I thought about him that you baked him and praise him!
I see, Vika, well ... I don't know

will I make a recipe. There are plenty of them on the forum.
Very experienced people exhibited. Tanya Admin and others.
WHERE to me with a pork snout in a Kalashny row... to ripe dough, if I'm the first time, but accidentally completely baked such bread.

But, I will repeat for myself. And if it is delicious AGAIN I will share it with you, I promise!

[mamusi]

mamusi,

she reminded me well of khachapuri, my husband will have to do it for my departure to the city. I have not done it in a princess yet, so I will just try

[$ vetLana]

Oh, girls, you can't keep up with you here. Something new every time.
$ vetLana,

I dreamed about "like: mix on Pelmyany, put a bucket in the refrigerator, forget about it for 12 hours, get it out, put it in HP on Malo-yeast and, when it's baked and cool, it'll ripen, gobble it up"

No problem. Here's the only thing, you need to pick up the yeast so that it does not deteriorate during the whole time of standing.
The way you control the dough will be more difficult the first time. And pick up the yeast and do not mix at first.

Look .. you're on dumplings then you shouldn't knead too much, just until liaison lump.
And the mix is ​​much warmer, so that the yeast works well, so that the final temperature of the dough is 35-40, so that the yeast comes to life well, you do not plan to keep it warm at all. Therefore, at least at the beginning in your refrigerator, the dough should still be warm due to the yeast.
In 12 hours (but actually, according to GOST, it is recommended to 10 keep it for hours) in the refrigerator, the dough will ferment, that is, the gluten will develop and develop and it should not be too developed by the time it is placed in the bread maker, otherwise the HP will break it for you, as it begins to knead intensively, so at first you cannot develop it too much on dumplings, at all a little bit needed.
Maybe for the first time you should stick your nose in the refrigerator and watch. If it grows there strongly to the limit, then pomp it properly in order to knock out the gas, and send it to HP.
You need to pick up the yeast so - reduce it, (but to make it work), so that ideally not crumple while it is in the refrigerator for all 10 hours - that is, it should grow greatly during the idle time only towards the end, right before being placed in HP, and even better, if even not much grows so that gluten is not killed by many strokes, and then kneading in HP.

But if you overdo it with yeast, then as you see that it has grown strongly (at least 3 times), it is better to quickly knead and send it to HP. The central locking system is weak, it is not worth overloading with kneading and kneading, and even maximum growth in the refrigerator is not worth it.
But such bread promises to be very tasty.

mamusi, Ritusik

Lenchik, look, I have a question ~ I'm doing Universal from Anis ~ she has 10 minutes.Knead on dumplings and immediately into the cold. The people love this dough. Almost everyone without exception is holding him. But I had a couple of failures and I started to follow ... what's wrong?
1. On the second day it rose strongly, on the third day the opal was in the refrigerator and fu - it smells sour.
2. If on the second day you take out a piece for something and knead it slightly, then the rest of the batch feels better further ...
3. If it, initially mixed, is left on the table for an hour, and then in the cold, then I have better.

Well, look, the dough should accumulate acids and rise in parallel, that is, the gluten should develop to the planned level.
Ordinary bread is rougher, for sandwiches it can be rougher.

Truncated. You can bake.
Acids can be accumulated in different ways, first in the warmth, then in the cold and vice versa, or only in the warmth or only in the cold. There will be different tastes.
The main thing at the moment of this accumulation is that the yeast does not break the gluten during its fermentation, or the gluten itself does not chemically develop if the dough is fermented or kneaded for a long time.
Dancing with yeast and gluten development sets the dough preparation time.

In your fridge the yeast continued to work and to preserve the gluten, you knead it. And if you don’t wake up in time, it will break. And the longer the dough stands, the more this gluten develops, that is, it becomes thinner, it becomes delicate: from the work of yeast, stretching with carbon dioxide and, at the same time, due to chemical processes during the breakdown of various flour substances there.
Therefore, the recipes where it is written: shove for 10-12 hours and leave calmly, they are dangerous. This can be done if you guess with yeast and cold in the refrigerator. If this cold inhibits the yeast and if the flour is just like in the recipe.
If the dough does not grow and ferment within the prescribed 4-6-12 hours.
It happens that flour is very active for all sorts of additional substances, this is just in grade 1 and CZ can be observed, especially if the refrigerator is not very cold, gluten develops more quickly. And what .. if you see that the dough begins to turn into snot - then continue to wait?

Therefore, here you are right when you act on the type of your test. There are different temperatures in the refrigerator in summer and winter.
Even from opening and closing doors, the temperature can rise dramatically.
Flour of different composition at the micro level. Yeast may be younger or older.
The bioflora can change in the refrigerator.

If the dough has grown as much as possible anywhere - it must be crushed !!! Otherwise the gluten will deteriorate.
Crumple as many times as the strength of the flour allows, if you overdo it with weak flour, it will also deteriorate.
Moreover, the dough is a living organism. In the refrigerator, too, everyone has a different bacterial flora. If milk sour next to it, then there are more bacteria of that type than in sterile, and the dough next to the milk will ferment a little differently. According to GOST, no more than 10 hours without kneading, and then no more than a day in the cold gives guaranteed quality. More - already depends on a bunch of factors.


The recipe is, of course, good. But you need to adjust to your refrigerator, yeast and flour. Or adjust the recipe for them according to the amount of yeast at least.

So you the rights... You feel the dough and it responds to you with love and delicious bread.
If it, initially mixed, is left on the table for an hour, and then in the cold, then I have better.
well, of course, you are doing mixed fermentation: warm + cold bacteria. Richer taste. And you revive the yeast.
So it should be, wait for the rise to be about 1.5 times, if it is planned for a long time later in the cold and only then in the refrigerator.
But with yeast, you can do it differently, activate it in a chatter box or knead the dough at least 35-40 degrees and immediately in the refrigerator, they will also work well and there will be no difference in this regard. But warm bacteria can only be introduced in a mixed way.

If you only knead for 10 minutes and refrigerate right until tender, then fermentation is only cold - the taste will be easier.And if you also put half-dead yeast in, then it's even worse in comparison with heat-mixed.
The yeast must be in a barrel and they must all work together at full strength in the warmth and slow down in the cold, working also at full strength, but slower, and not partly to work, but partly to die-sleep, yeast that does not work well, and not properly inhibited when fully functional, spoiling the taste, like sick creatures.

everyone's tastes are different. Maybe three-day-old bread is tasty for someone, even though it is sour or rubbery already.
We adapt to ourselves.
According to GOST and theoretically, bread is considered tasty, in which gluten is in order and it is fermented and meets certain requirements.
Well, it seems to me that it makes sense to try first as it is considered correct, and if you don’t like it, do it to your liking.

We adapt to ourselves.
According to GOST and theoretically, bread is considered tasty if its gluten is in order and it is fermented and meets certain requirements.
Well, it seems to me that it makes sense to try first as it is considered correct, and if you don’t like it, do it to your liking.

Lena, I agree 100% ha. I always keep my eyes open.
I act according to the situation. And if I see that there is a problem with my health, eventually kapets, etc., then I’d better completely trust the bread maker! Let it knead and bake. No tricks!
Thanks for the theory.

[fffuntic]

fffuntic, Lena, here is my first PANCAKE (which is lumpy) fermented.

Lenochka, I'm expecting a debriefing from you.

Everything is according to the recipe, except for yeast. Yeast - 0.5 tsp I added more water.

Whole-grain flour bread (from the Panasonic SD-2511 / SD-2510 CP recipe book) ($ vetLana)

Mode: Diet dough. I put everything in the bucket except the yeast. Yeast is activated. When I heard that HP started to knead, I added activated yeast.
End of the program. She pulled out the bucket, made a wrinkle, covered the bucket with plastic wrap.
00 o'clock (night) - put in the hall.
10-00 (next morning, 10 hours have passed) - pulled out. The dough has risen, the smell is good. I did a warm-up. In the hall.
Further, the dough hardly rose.
At about 18-00 I pulled it out of the withers. The smell is good, the dough has risen slightly.
The dough has warmed up, has risen. I did not dare to keep warm further. She put it to bake.
19-20 - baking.
Outcome: Taste - 5 points. Rise and splendor - 3.

[YUSHKA]

Girls, but I still have no peace!
I climbed here according to delicious recipes and this is what I found (mentioned YUSHKA))) And no one was surprised! The word is well-known. And at the same time look at the recipe, it's worth it! I will cook without shrimp, of course
Gyuvech # 39

Guys, a review of Roskachestvo of different brands of flour in all respects:
And we had today ... And you? # 35905

Hello bakers! Take it into your ranks) Tomorrow 2511 will arrive, hands are already itching and drooling in advance. I read about everything tasty and decided to buy

Tomorrow 2511 will arrive, hands are already itching

BABY !!!
Hello and congratulations!

Hello bakers! Take to your ranks)

Hello Alexandra! We are happy!

[Kalinkaav]

Kalinkaav, congratulations! I have the same model, I'm happy not to say, not to convey how! Pour in

[fffuntic]

Hurray, I'm with you again! We returned from vacation, rested a bit from it, and I ran to you with greetings. Hello everybody! How many interesting things happened during my absence. Ludmila and Margarita continue their most interesting experiments to the delight of us, newcomers to baking. Thank you for adapting the "oven" recipes and inventing new ones. Everything is very interesting! Lena fffuntic amazes with deep knowledge - thank you for sharing it and directing thoughts in the right direction. During the trip, we really missed our homemade bread. And the first thing I started the kitchen watch with was, of course, I loaded Panasonic (I put 1 teaspoon of dry yeast, 230 g of 1st grade flour, 100 g of wholemeal and 70 g of rye, 1 teaspoon of salt , 1 tbsp. L. Honey, 2 tbsp. L.dry milk and the same amount of fermented malt, 20 g of butter, a pinch of ascorbic acid and 280 ml of kefir). After 4.5 hours (I added 30 minutes, looking into the oven for 1.5 hours), we got a delicious bread. Barely withstood the allotted time for cooling. How delicious homemade bread is !!!
Kalinkaav, Welcome!

[TanyaKotya]

TanyaKotya, welcome back

[Buttercup]

Buttercup, Ludmila,

Girls, bread from Sonadory in our Panasika.

Help yourself!
Panasonic SD-255. White milk bread on dough # 38