Waist
Natasha, what a beautiful bread !!!
Quote: caprice23
Baked French on Nizhny Novgorod flour and 50 grams of semolina from durum wheat.
Did you write it down? Recipe ??
caprice23
yosha, Waist, Thank you. The recipe is the same as in the French instructions... Simply 50 grams of flour replaced with semolina from durum wheat.
yosha
Waistwhat kind of scone mode? Will it make one big scon?
Waist
Quote: yosha
what kind of scone mode?
Natashascones are unleavened British rolls. It's simple: they quickly mixed it, molded it in a simple way, crumbled it raw, in a simple way, and baked it. It has no taste, therefore, it is eaten spread with jam or something else tasty.

Quote: yosha
Will it make one big scon?
Yes, of course, in KhP it is baked in one large loaf and then sliced.

On the "Skon" program, the baking temperature is about 140 * C, lower than on others.
yosha
Waist, I'll try. In the meantime, we are delighted with the ciabatta in Italian mode.
Mirabel
Quote: yosha
ciabatta in italian mode
but will you give me the recipe I still do not have love with this program.
Waist
Vika,

"Simple ciabatta" :
1 tsp dry yeast
500 gr flour
1 tsp sugar
3 tbsp olive oil
1 tsp salt
310 ml of water.
Bake on the "Italian" mode, the size and color of the crust are not displayed there.
In the stoves no special mode, you can bake on "Diet / Whole Grain", medium size, light crust.
ladnomarina
Quote: Dark Steppe Eagle

Good people, tell me who knows what is on sale common and good durum wheat flour? Rummaged in the internet, but could not find a definite answer
The Pyaterochka contains Tikhoretskaya Special, 14% protein. Good for bread
Wlad
ladnomarina, Thank you
ladnomarina
Quote: Dark Steppe Eagle

ladnomarina, Thank you
I and Tikhoretskaya use low-yeast pitch adding whole-grain French trick and rye Kudesnitsa, which is in Magnet according to the recipe book. I buy whole grains at fairs where they sell pasta and cereals in bulk
Thumbelina
Quote: ladnomarina
I and Tikhoretskaya use low-yeast pitch adding whole-grain French trick and rye Kudesnitsa, which is in Magnet according to the recipe book. I buy whole grains at fairs where they sell pasta and cereals in bulk

Likewise.

I also like Limak and tried it in different packages, well, very good for the stove.
yosha
We have neither Tikhoretskaya nor Limak. And my Altai was over, and did not find more. We'll have to buy expensive Ryazan and MacFoo again.




I put the bread down, but forgot the stirrer It's good at least now the yeast is pouring separately, otherwise it would sour for an hour in the mishmash
Wlad
Quote: yosha
I put the bread down, but forgot the stirrer
....,. do not worry, you are not the first and you are not the last, I think that almost everyone went through this,
ladnomarina
Quote: Thumbelina
Likewise.

I also like Limak and tried it in different packages, well, very good for the stove.
Thank you, I heard about Limak. I saw her yesterday, I will buy it. I also tasted pizza flour, I liked it. Focaccia and pizza from it that you need. And the French thing for a bread machine is my favorite, just super. The worst Ryazan, and of all sorts
Mandraik Ludmila
We have again in Netto Limak 1 grade, St. Petersburg, who needs
Anna1957
And in 7-shagoff too. 40r / 2kg.
yosha
: Friends: I agree with Ryazan. I bought it for batter, the lumps are solid, barely stirred, I had to drive it into a food processor (I made pancakes). I have a pack of flour for pizza, but haven't tried it yet. Maybe a French thing for a bread machine will appear in the Metro (I only saw whole grain there).Who tried Belonezh? How is she for bread? Today I poured out the last leftovers at the bakery, tomorrow we need to buy it, we go to the Metro, and there Belonezhnaya, Ryazanskaya, and Makfa and Nordik, still under their brand. I don't want to go shopping before the holidays, there are already queues.
Mandraik Ludmila
Quote: yosha
Who tried Belonezh? How is she for bread?
Good flour, I baked onion bread the other day, very good, and in general I have no complaints about this flour in baking.
M @ rtochka
Once Ryazanskaya was the winner in the Test purchase, I often took it after that. I cannot say that it is bad.
True, I have not taken the last six months, I have ordered a lot from the Internet at once, maybe it has deteriorated?
Thumbelina
Test purchase, this is an advertising program, I do not believe it, as well as the choice of viewers who eat on camera, all over the country
Mandraik Ludmila
My report on onion bread, the bread is not only delicious, but also amazingly beautiful, in my opinion Pekla on Belonezhnaya
Bread "Onion" in a Panasonic bread maker. # 39
Wlad
Quote: yosha
Who tried Belonezhnaya?
I tried it once, but was not satisfied with it, and returned again to my beloved Macfa

Thumbelina, Wait, we have on TV everything that is not shown continuous advertising, so for many years I have practically not watched TV ... one continuous nonsense
Mandraik Ludmila
RosReestr has a website, where the flour was checked for quality.

🔗


Limak and Divinka are not present - have not been checked
yosha
Makfa is not always good for me, I often ran into poor quality (maybe fake, the brand is widespread).
Mandraik Ludmila,: rose: thanks, I'll take this flour, I'll try. And the bread is beautiful, so I would have picked off the onion.
mamusi
Quote: yosha
Who tried Belonezh? How is she for bread?
I have not "made friends"!
Now the pack will end and ... I won't buy it anymore.
All bread that I bake for a long time and "reliably" deteriorated with her. Zero heights, not rich taste. We eat, of course, but ...
Going back to the Hostess and Makfa Council.
yosha
Makfa seems to depend on the manufacturer, read it somehow. We need to look in more detail, maybe that's why I have something good with her, sometimes bad




I went to the MacFoo website. And they still have flour for professionals, and the highest, and from hard grades, first and second grade, but only 50 kg bags.
Mandraik Ludmila
BeloNezhnoy is doing the same at different plants, if I don't confuse it, I have it from Nizhny Novgorod
Ritochka, but I'm fine. But in general, I try to buy Altai or Limak
mamusi
Quote: Mandraik Lyudmila
Rita, and I'm fine
Lyud, I bought it for the first time. Heard good reviews here ...
But immediately the height and density of Khlebushkov changed ...
Sinned on yeast, but no. I changed dry ones to Lux and vice versa. Did not help.
Edible, but ... the difference is NOT in favor of Belonezhnaya ...
Mandraik Ludmila
Ritochka, I do not question your words, in no case I bought this flour once in the five, maybe I have another plant production And now I have a direct stock of Altai, besides, I know where to buy it now, so buy another not going to
mamusi
Oh, what kind of Slovaaa! That they are in my Truth in the last Instance, or what? They need to be questioned and everything ... Maybe I'm wrong ... What are you, Lyudok ... I'm just expressing my doubts ...
Mandraik Ludmila
Ritochka, no-no-no, experience is very important, and even more so constantly negative ... and you can look at which combine made your BeloNezhnaya? I have it already poured into a glass jar, I'll try to find a package, I don't throw them away just like that, then it's good to put baked goods in these bags, I don't like polyethylene for baking (bread and pies). I climbed on my "zagashniki" - no, apparently I already used it for packaging and threw it out halfway (burned it in the oven)
mamusi
Quote: Mandraik Lyudmila
.. and you can see at which plant your BeloNezhnaya is made? I have it already poured into a glass jar
Lyudochka, I can't, I keep the flour in containers. I threw away the packaging ... but when I am in Magnet ~ I'll look at the shelves. She took it there and it is still full there.




Such a nuance: flour can be good for pancakes, pancakes and pies, and waffles. But in HP, something is not right. IMHO.
Wit
Today I baked it at Belonezhnaya.As always, the bread is wonderful. Never came across a bad one. But the best is considered to be the native Starooskolsky MK. The letter C on the valve. K-Kursk, V-Volgograd. Than to guess on the coffee grounds, type in Yandex and educate yourself. I have already posted a review here with pictures. I'm not going to change for another. Is that the price will inflate.




Quote: Dark Steppe Eagle
and returned again to my beloved Macfa
Once ran into your MACaronnayaFabrika. It was enough once, I didn't buy it again and I won't.
Someone wrote that they forgot to install the spatula BEFORE baking and you said that almost everyone went through it. I have never "passed". So I wonder what I am doing differently from people. I have a spatula set by default before baking. Am I missing something in the instructions and should I keep the scoop separately? I'm at a loss
telez
Wit, for example, when I wash my bucket, I take out the spatula, I also wash it and put it to dry. Then confusion can happen! And once my spatula came off during kneading! I still don't know why this could have happened. Maybe she didn't put it on to the end? True, this time I watched the kneading and noticed the “missing” scapula in time, found it and put it in its place (the bun had not yet formed).
Wlad
Vital apparently the quality of flour really depends on the manufacturer, but there is also a human factor ... I am not going to argue with anyone about what kind of flour and for what purposes is better, and I think that it is stupid, how many people, so many maybe opinions ...
Now, as for the scapula ... I didn't put it quite right, it meant that the bread in the bread maker began to bake without kneading ...
And by the way, I have it, too, always in its place, after the incident when I tried to knead and bake very tasty bread without it ... I learn from my mistakes and now I don't pull it out at all ...





LarissaCan the bucket be washed? or I'm confusing something again ...
Wit
Larissa, WLAD, I wash and dry the bucket and spatula after baking immediately, letting the bucket cool a little at room temperature. After that, I put the spatula in place, wipe the bread maker from the inside and install the bucket. I close and cover with a regular clean towel. But the fact that the shoulder blade can come off like Larisa's - I will remember that. I think that it will not be superfluous to trace whether the scapula is in place. Although how will you follow if I put it on at night and go to sleep. But so far TTT has not jumped off.
Mandraik Ludmila
The bucket can be washed, but I, for example, do it very rarely, it is almost clean after baking. Sometimes you still have to soak a scapula in order to change it to another.
Wit
Nah, I always wash and soak the scapula. By the way, if the blade is not removed, then it is already rotating without the backlash necessary for it to protect the engine from jerks.
And in figs to change it if it copes with all the mixes? However, this is a master's business.
telez
Wit, it was the one and only time! I myself did not understand how it is! And I also often put bread on the night. Just take a little more attention to this moment - put the spatula.
Wit
Larissa, everything is correct. It happens. Once I forgot to pour water and sniffed this at night!
Mandraik Ludmila
Wit, no, I put special on pure rye. scapula. And my usual scapula is no longer my branded one, I changed with my mother, it has such a large backlash that I drive and break off the toothpick into the gap at the pin, otherwise it will be removed from the shaft when the dough is lifted. In addition, it does not have such a "slippery" coating, and when shaken out, a lot of bread remains on the shoulder blade, willingly not, now you have to soak it. In the meantime, there was a brand, I did not wash the bucket every time
Wlad
So ... live and learn, I generally thought that this bucket cannot be washed, I always wipe it only
Thank you all for prompting me unlucky
Anchic
Quote: Wit
Larissa, WLAD, I wash and dry the bucket and spatula after baking right away, letting the bucket cool a little at room temperature. After that, I put the spatula in place, wipe the bread maker from the inside and install the bucket. I close and cover with a regular clean towel.

And sometimes my household cleans up the bucket in HP. And they remove it without a spatula. Therefore, I also once tried to knead the dough without a spatula.
telez
Quote: Wit

Larissa, everything is correct. It happens. I just forgot to fill the water and sniffed this at night!

And this has happened to me! And several times I forgot to put the yeast

Oh, just now I remembered the first time I forgot to put the spatula on. And put the bread for the night. So, in some incomprehensible way for myself, I suddenly woke up (!) At night, because I realized that there were no shovels in the bucket !!! She jumped up and ran to insert until the kneading began. It happens!
Unfortunately, this was, it seems, the only time when I remembered about the shoulder blade in time.
mamusi
I haven't shown bread for a long time. They said that I always have handsome men ...
But no. With all the same data (except for flour), I don't recognize my Khlebushki. There have never been any failures! And so ... it was worth changing the flour ...
Italian with kefir from Grushi ...
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)
$ vetLana
mamusi, Rita, is it because of the torment you wrote about above? Thanks for sharing. I won't buy it.
mamusi
$ vetLana, Light, it tastes good.
I put it in waffles, in cookies ...
But the bread, not why it’s low. Perhaps this flour needs a lot more moisture? But then the roof will fall, guaranteed.
In short, it's easier for me to return to the Secret of the Hostess and Macfa than to guess. Already bought MacFoo.
caprice23
I also made a low bread from the white-lined bread. As Funtik, Lena explained, this flour is very weak. But the crumb was very tender at the same time.
And now I have Nizhny Novgorod flour, I just trudge from it !!
Gibus
So, Belonezhnaya, it's not for bread. On it, it seems, even an inscription - for cakes and pastries. I have always considered it purely confectionery flour. Although, 5 years ago, it was still better in quality. Now all the flour has become worse, even the Altai flour.
mamusi
Quote: Gibus
On it, it seems, even an inscription - for cakes and pastries.
I have not seen such an inscription ...

But I saw this
and you took a picture:
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

And on the end of the package is this!

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
that is, they call it the Bakery, but they immediately write that it is ideal for pastry ...

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