mamusi
Quote: $ vetLana
swung at V .... our Sh ... (well, almost at him)
Sveta, am I dull? Or ... what a rebus ???
On whom ?
$ vetLana
mamusi,

William Shakespeare (Beware of the car).
I mean, the recipe is not an easy one. Take a look. I got lost with the programs.

mamusi
$ vetLana, Aaaa, got it ...
Mirabel
Mandraik Ludmila, Yes laaaana ... I won't throw my slippers. ... I'll try to reduce it. When. if something is wrong .. I will correct it.
Pyotr Kopanov
Explain to a beginner who can.
Yeast B and R what is it? I realized that dry is fast, that is, - "R". And "B" is what? Those briquettes that are sold in wrapped paper in stores? Not a word about this in the book.
Stove Panas 2512
$ vetLana
Pyotr Kopanov, I have on page 25 where the bread recipes in the note are written about yeast. Bottom right ..
In for the usual.
R for accelerated
Pyotr Kopanov
I just don't understand what it is. In the store I looked .... everything, like, for a quick one.
Mirabel
Pyotr Kopanov, I read somewhere that this is the same thing for different modes of the bread machine.
Personally, I like live yeast more.
Pyotr Kopanov
Live it from briquettes? And you can ... go there?
If so, how much?
$ vetLana
Dry yeast. If for the usual thresholds 1 tsp, then for the fast 2 s. l. Clear?
Pyotr Kopanov
On page 24 in program 01 "Plain white bread", as I understand it, yeast B and yeast R are put in 1 and 2 tsp. spoons respectively.
$ vetLana
Pyotr Kopanov, for the main 1 tsp. will be ready in 4 hours. For a quick 2 tsp. Ready in 2 hours




Pyotr KopanovHave you baked yet? it
will be the first bread?
Pyotr Kopanov
I understood a little. I'll try again tomorrow. Thank you.
And I liked the technique. Even the "first pancake" has already been eaten with pleasure.




Quote: $ vetLana

Pyotr Kopanov, for the main 1 tsp. will be ready in 4 hours. For a quick 2 tsp. Ready in 2 hours




Pyotr KopanovHave you baked yet? it
will be the first bread?
We baked white bread with raisins (menu - program 4)
$ vetLana
Good Pakmaya Turkish yeast. Dry. See, buy.
There are good recipes in the Panasonic recipe book.
Mirabel
Quote: Pyotr Kopanov
And you can ... go there?
of course you can! read the topic, you will find a lot of interesting things. Put live ones with 3 times more dry ones.
to the bottom, on top of sugar or honey, flour and everything else
and try to bake the cake, even though it's not in the subject right now But ... it's soooo !!! I didn't succeed at first, then following the advice of the girls, my beloved Panas baked such cool Easter cakes.
Pyotr Kopanov
Thank you. I am not very familiar with the site yet. I will look. I don’t undertake anything difficult, because I cook poorly, I don’t know how. Therefore, I ask .... I probably do not know elementary things. I take recipes in an easier way, where all the ingredients are familiar.
Tatyana100
Quote: Thumbelina

Hey everyone!!!
The kids want a ciabatta. Girls, is there a recipe in the European instruction?
Olga, somewhere in this thread Talia gave recipes for all Italian breads from the instructions for the English oven. Here's the Ciabatta from that instruction.

Simple ciabatta

Strong flour 500 g
Sugar 1 tsp
Olive oil 3 tbsp. l.
Salt 1 tsp
Water 310 ml
Yeast 1 tsp

In Europe, as a rule, their flour is stronger and takes more water. So you need to add water depending on the flour. I usually take less water at first, and then, if necessary, add during the mixing process.
Thumbelina
Tanechka,
Thank you very much, I'll deliver it today.





What program?
Anchic
Pyotr Kopanov, if you take yeast not dry, but in briquettes, then it is still worth replacing them 1: 2 (replace 1 g of dry yeast with 2 g from a briquette). And do not put the yeast from the briquette into the dispenser, but rub it with flour with your fingers.
Pyotr Kopanov
Quote: Anchic

Pyotr Kopanov, if you take yeast not dry, but in briquettes, then it is still worth replacing them 1: 2 (replace 1 g of dry yeast with 2 g from a briquette). And do not put the yeast from the briquette into the dispenser, but rub it with flour with your fingers.
In what order do you load the bucket? Water or flour first?
Anchic
I load according to the instructions, flour, and then water. But I think that there is no fundamental difference. Here, it seems, there are those who do the opposite.
Mandraik Ludmila
Pyotr Kopanov, I load the liquid ingredients first, this is the third HP, in the previous two, the liquid was first loaded, I do it in Panasik too, it seems to me easier, when the temperatures are equalized, to separate the instant yeast from the liquid, because according to the instructions of the yeast they are first mixed with flour. I sprinkle the yeast last, make a hole on the top of the flour pile, pour the yeast into it and stir the top a little.
Here I baked yoghurt bread from the instructions for HP twice in a row. But the first time I needed to quickly and I baked on a fast dietary one, I had to catch the train, I went to my mother. The bread made me very happy. Soft, quite airy, tasty as usual
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
The second time I baked the next day, and my time was no longer limited, I baked it on a regular dietary one. As a result, I did not notice the difference. The bread is exactly the same in height and airiness.
Andreevna
Mandraik Ludmila,
Lyudmila, a few years ago, my son worked in a Panasonic representative office, so the guys from the service told him that it is absolutely impossible to load liquid into HP first, because over time there will be a problem with the oil seal. I always put dry first. Maybe that's why my 253 has been working flawlessly for 12 years. Most likely, it's a matter of equalizing the temperature of Panas. Others do not have this and they immediately knead. Well these are my thoughts, but I'm never a techie
Tatyana100
Quote: Thumbelina

Tanechka,
Thank you very much, I'll deliver it today.





What program?
And the Italian bread program. But I didn't time it every minute.
Again, Talia posted the recipes and the Italian mode, but the adjustments are not indicated there.
I'll try to attach this sheet, but I'm not sure it will be readable.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
gala10
Quote: Andreevna
it is categorically impossible to load liquid into the HP first, since over time there will be a problem with the oil seal
This has been said many times.
Wit
Andreevna, You are absolutely right! I always get wonderful bread with this setting: Yeast (dry or pressed) - flour - liquid - sunflower oil. I crush the pressed yeast into small pieces. This makes it possible to determine their quality without prior activation. Good quality yeast breaks into pieces rather than pulling and tearing. I dissolve salt and sugar in a pre-measured volume of liquid.
$ vetLana
Peter Kopanov, download according to the instructions. If you don't want problems.
Wit
These instructions sometimes cause problems! About liquid, for example, they wrote more than once that there was a mistake. And when the "last liquid" was booked, there were no problems never
Thumbelina
Tatyana100, I managed to see that our Diet regime is suitable.
Andreevna
Quote: gala10

This has been said many times.
Yes, Galyunya, I remember. I also wrote it somewhere earlier. Of course, everyone's choice of how to act, but once again warn you
Vitaly, I do that too.
$ vetLana
According to the instructions to Panas (except for some, there is an exception), first, dry, then liquid ingredients.
Wit
Andreevna, $ vetLana,
Knor
And I don't like the liquid on top. I first pour half of the flour into a bucket, then liquid, and pour the remaining flour on top. And the yeast on top is mixed with flour.
Mirabel
Quote: Anchic
1g dry replace with 2g briquette
I will not argue ... but everywhere they write that 1 to 3 is necessary. And that's okay ... or is less yeast better?
Tatyana, Thank you! I will also deliver this bread today.
Mandraik Ludmila, Lud, well, I baked that bread yesterday. So much more. which reduced the water, and also had to add flour. Still, something like a kolobok has to be achieved, right? and so that there was no puddle under it: girl-q: But I added a bit too much kvass wort, a kind of oversaturated taste and a very thick crust. So maybe I shed a lot of flour or should I expose a light crust?
Anchic
Vika, now I didn't find it right away, but when I was just starting to bake bread, I found information on the site that for simple bread (non-rich), you need about 2 g of compressed yeast per 100 g of flour or 1 g of dry yeast. But here you need to look at the pressed ones - if not fresh, then you can put more. Or for some reason they are weak. And a lot of yeast can give an unpleasant aftertaste or some other disadvantages.
Mirabel
Anna, I have very strong yeast, I will probably try to reduce it too. Yes Yes! yeast should be as good as possible!
Thumbelina
Ciabatta is getting cold

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)
Mandraik Ludmila
Vika, with such an amount of rye flour, a classic bun is unlikely to work, so you probably didn't need to add flour anyway. Pure rye dough doesn't have a bun, it's such plasticine.In the future, since the taste is not very good, you can reduce it to 1 tbsp. l. malt or half of the wort, or do not put it at all, rye flour itself gives a good taste. Just in case: malt is brewed according to the rules, of course, but fermented malt can be thrown away anyway. Thick crust - you can reduce the baking time to 55 minutes.

I will not argue about the order of the bookmark (although I do not think that the oil seal will suffer from the fact that the liquid is at the bottom, oil with rubber does not come into contact with me when the temperatures are equalized, I generally add it already during the mixing process, which may not be correct at all ), but this is my choice, I do not impose on anyone in any way
Tatyana100
Olya, class!
Mirabel
Olga, Class "Did you like the taste?
Mandraik Ludmila, Lyudochka "thanks!
Thumbelina
Quote: Mirabel
I liked the taste
I liked the taste, but he is very far from the Italian Ciabatta.

mamusi
Quote: Tatyana100
Here's the Ciabatta from that instruction.

Simple ciabatta

Strong flour 500 g
Sugar 1 tsp
Olive oil 3 tbsp l.
Salt 1 tsp
Water 310 ml
Yeast 1 tsp
And which Program (crust, size)))
... details?
Girls, ah ...

How the Stove "recognizes"
What is she baking Ciabatta?))
Is bread like bread?
What's the secret here?
Thumbelina
Quote: mamusi
which programm
Diet, as recommended by the instructions, the crust does not change, only the size.
mamusi
Quote: Thumbelina
Diet, as recommended by the instructions, the crust does not change, only the size.
And I don't have such a Recipe in the Instructions ...
Thank you! I wonder how ...
I will definitely try. I have 2501.
Tatyana100
In fact, the word ciabatta means "slipper" and should look like a flat loaf, and bake accordingly in the oven. And the holes should be uneven, and the dough should be thin, and the process should take longer. But the bread maker will not jump higher than itself. So it's just Italian bread.

My hands will never reach him. I did it once, but the yeast was so-so, and the dough didn't fit well. And you, Olga, have very beautiful bread!
mamusi
Tatyana100, Yes, we know this!)))) The whole history and traditions of baking ...
The son adores.
Chiabatta baked in the oven many times. Both with yeast and sourdough! That's why I was surprised ... that they bake in KhP.
It's too hot for our oven now!
Tatyana100
Mamusi, yes, I understand everything, read this topic and many others. But here new people come and ask the same questions.
And they are answered.
There are so many disputes about dispensers alone that if you remove them and put the essence on the first page, the volume of the topic will decrease by at least 20 percent.

And the fact that you are an expert in bread and everything else, I understood long ago.
mamusi
Quote: Tatyana100
You are an expert in bread and everything else, I understood long ago
What specialist ??? What are you ...

Just about Ciabatta, yes I know, so by chance ...
And how, and when to clean and reduce Temko - this is the Moderator, I think he will decide. Without you and me.

Mirabel
Tatyanayes no one expected real chatbatt

I have a friend, she has an Italian husband, so their daughter, who is still small, constantly corrects me - No chabatta! chyabatta! learn italian. with Franz, too, constant corrections of parents and non-local friends


But if you get tasty bread, then you need to bake it.
Has anyone tried to bake something on the Sandwich prog? I somehow didn’t work out a couple of pa3.

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