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

[Vlad]

Here is the topic, there are all links

Sieve (vibrating sieve)

Vlad, so I was just there in the subject and one message says that this sieve works very loudly. But you wrote that having bought 2 sieves, it turned out that one is loud and the other is quiet. Maybe it's worth mentioning this in the sieve topic !? And about the size of the mesh, that the bugs fly with a whistle.

Natalia, A little later I will unsubscribe there

Yes of course. Thank you!

[Doroteos]

Doroteos, here's my shaker. I am VERY happy with it.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 4955

[Love Yu]

I then decided to try a new recipe with apples which

White table bread with apple (bread maker) (Qween)

Yes, the fool did not calculate with the size. As a result, my dough ran away and the bread maker became all so tanned. Although the bread turned out to be tasty, but how can I now wash her poor mind ... Good science will now be for the future ...

Love Yu, I never baked with an apple. How much flour did you have?

In general, a small loaf of 300 grams was given in the recipe. And the big one should be 500. And I zababatsa 600 ... But I bake other breads, I put 600 in a box and nothing fits ...

Love Yu, yes, 600 is a lot. I just watched a recipe with an apple and c. flour and the author wrote that the dough rises very actively. Drew attention to this. I will now take into account your experience

[$ vetLana]

$ vetLana, Thank you! Most likely I will also order))
Today I tried to bake rye "for every day" with beer, plus I added fried onions to it. Most likely, I didn’t calculate with rast oil (I didn’t subtract it from the liquid), or maybe I tried wheat wallpaper instead of the highest grade. In general, the kolobok turned out to be heavy and low, at least twice. So I think, is it the flour or, most likely, the liquid? For some reason, I also did not hear the super tasty smell of onion bread, as they wrote in the topic of the same name. What do you think?

Tell me, has anyone come across a recipe that is as close as possible to Borodino bread?

I bake Borodinsky not in KhP, but in a multicooker. The bread tastes better in it (you can track the rise and turn on baking at the right time). If you're interested, here's the recipe:
Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02)

If you want to bake in HP, then look for the recipe on the website. See reviews, choose according to your taste

[Doroteos]

Doroteos, there is also a section to help you

Rye yeast bread

There are several different recipes for Borodino bread. See, pick up, try

If you score in the forum search "Borodino bread in a bread machine", then too
will give out recipes

[Love Yu]

Love Yu, yes, 600 is a lot. I just watched a recipe with an apple and c. h. flour and the author wrote that the dough rises very actively. Drew attention to this. I will now take into account your experience

I wrote so that my experience would be useful to someone.

Thank you, Lyuba. It will be very good if you describe this experience of yours in the topic of the recipe by which you baked. There it will EXACTLY be very useful and in demand, but here it will be read by chance.



Here HERE Sveta suggested recipes. For what you baked, please unsubscribe there

[Wlad]

Hello everyone)
How many interesting things they wrote! And about living creatures, and about vibrating screens (what a handy thing), and about an overdose of flour in the recipe. It's good that people share not only positive, but also negative experiences. Very helpful, thank you!
I am slowly mastering my panasonic. Works every day, sometimes twice) Many times I baked simple white bread, Italian, and a couple of times a roll with cottage cheese according to GOST (all recipes from the forum). Pets gobble up both cheeks and ask for more))
How many interesting and useful things are here, a bunch of recipes, recommendations! Today I plan to make dumplings for the first time in my life
In general, it turns out that the bread maker is very inspiring for creativity)
Yes, we made friends with the spatula) Now, thanks Wlady, I remove the scapula without much effort. The main thing is that your hands are dry and do not slip on the shoulder blade.After baking, I soak for a while, wash my bucket, wipe it with a towel and gently pull the spatula up, slightly shaking it back and forth on the axis. Filmed with a bang. Then it remains only to remove the remnants of the dough.
When I bake twice in a row, for example, white, and then a roll, I am lazy and do not remove the spatula between cycles (hello Waist ))
Oh, I feel that soon it will reach the buns in the oven. But first, dumplings and pizza!

[Natalia]

Natalia, Natasha! Please remind me! on bread with additives, in my opinion this 3rd Prog. How long does it take for the beeps to start. calling for the laying of seeds. nuts and so on?
we are talking about our euro models.

the instruction ran away somewhere, maybe I put it in and I can't find

[Vika]

Vika, I don’t remember I don’t bake with additives.
In general, it seems that the display should show the time before the addition of additives (at the right time it will beep and the handles / mittens will blink on the display), and after adding the time until the end of baking is turned on.
SORI

[Waist]

Waist, Natasha! not a problem, I will look for the instruction itself on the Internet.
Yes, I do not hear her squeak and I miss the time when additives need to be thrown. In my opinion, it beeps and if there is no reaction, then it works on.

The main thing is that your hands are dry and do not slip on the shoulder blade. After baking, I soak for a while, wash my bucket, wipe it with a towel and gently pull the spatula up, slightly shaking it back and forth on the axis.

Here's another option. I pour warm water into a bucket and leave it for a few minutes. Then I pull the paddle right in the water. Doesn't work - I leave it for another 5 minutes. Again I dip my hand into the water, and pull the scapula without any loosening (who is pleased if he is being pulled by the nose all the time?). I remove the scapula and the crust under the scapula, which was holding the scapula. I rinse the bucket and leave it to dry on its own, even though for 3 ... 4 hours. There is no hurry. I consider it superfluous to crawl on the surface of the bucket - the coating is already covered when kneading.

Hello everyone and happy holidays!
I haven't been there for a long time, I missed everyone already
Today I finally baked bread for the first time with rye sourdough, which I got only the second time.
There is no limit to my happiness
I took the recipe on the forum, if anyone is interested, I'll leave it here

Wheat-rye bread with sourdough in a bread maker (Amidala)

Here it is, yummy
🔗

Who else has proven recipes for rye sourdough and panasik, throw it at me, please!

It is not necessary to change the paddle at all. Copes perfectly and staff. And the teeth of the comb will soon bend.

Vit, why should the teeth bend on rye? I have been spinning for eight years and nothing has become like new

And on my Panas 257, too, the teeth of the comb almost immediately bent. But I love bread made from pure rye flour, maybe that's why it happened, such a dough in general is like plasticine!

[Jackdaw-Crow]

Jackdaw-Crow, well, my panasik period is short (9 months), but the comb does not bend yet, although I regularly bake pure rye baking.

In general, of course, it is very interesting, who have teeth bending on the scapula and who do not, an idea came to mind, although it sounds absurd ...
Maybe for different models of bread makers, a different alloy for the strength of the blades is used?
If, for example, you try to weigh them ... although this also cannot be an accurate indicator

Well, maybe I myself helped when I helped to mix the dough with a spatula! : crazy: But I so understood, that not at me one such pretzel! Or maybe, really, the blades of the new stoves began to be made stronger?

[Galina]

Galina, It is unlikely that you bent it with a spatula ... It is with what force you need to wield in a bucket to bend it?

Maybe not because of this, of course. Actually, I tried to do it carefully. And why it happened, God knows!

[Galina]

Galina, so I help the same with a spatula, this plasticine is not otherwise kneaded. I'm now coming from China with spatulas, so I'll try them ...
And I take off the spatula only when it is necessary to change it, and I don’t wash the bucket. And when I want to change it, I fill it with the liquid that goes into the recipe and while I weigh everything else, the spatula will soak in the liquid, I easily take it off, put another one there .. ...well, I'm a lazy person, I don't like unnecessary actions. If anything, I always have my hands before delivering bread, this can be said to be a ritual

[Ludmila]

I don't like unnecessary actions

Ludmila, Gold words

Now I have shoulder blades from China, so I'll try them ...

Is there a comb? Unsubscribe later what happens, interesting!

Yes, I ordered a set of blades: simple and with a comb, the main thing is that it would sit well on the pin. I'll try - unsubscribe

We are waiting, sir!

Weighed the paddles-combs, one from model 257, the other from model 2512 (European) - weigh the same (18 grams). Maybe there really was a period of poor quality material

I usually pull out the spatula after the last kneading (kneading). Otherwise, I take it out with the bread and then the dancing begins - as if not to gut the whole loaf

And I, the girls, raised the sourdough and put my first bread on this animal, put it on the first-class Limak, in the oven, I'm waiting for the result in 5 hours, just finished kneading.

And I, the girls, raised the sourdough and put my first bread on this animal, put it on the first-class Limak, in the oven, I'm waiting for the result in 5 hours, just finished kneading.

Congratulations! : rose: Itself only yesterday baked the first one with sourdough: oops: And what recipe did you use, what kind of sourdough flour?

Recipe on first grade flour in a bread maker.
Grown on whole-grain rye, wheat did not produce sourdough

Otherwise, I take it out with the bread and then the dancing begins - as if not to gut the whole loaf

Sometimes I have a shoulder blade left on the bread. I take it out in half a minute. I share. The spatula bushing is visible in the bread. She is close to the bottom edge of the bread. Slightly crushing around the sleeve, we find the knife and determine the direction of the knife in the bread. Now we lightly sell the bottom of the bread along the knife with our thumbs on both sides. The knife and the sleeve seem to crawl out of the bread. We take a knife or a sleeve with two fingers and take it out of the bread. In the time it took to write, I could pull out 5 shoulder blades

[Wit]

Wit, Thank you very much. Take a little bread well, I did not guess. I'm around the sleeve, like a fox around a jug, spinning forever.
Thumbelina, good luck with sourdough bread!

In rye, I take out the spatula immediately after kneading, my bread is small (for 300 g of flour) and the spatula just goes right through, so I rake it off, take it out and mold the bread with a silicone spatula. On wheat - let it sit, since I now have not an original shoulder blade (I gave it to my mother) and I jam it with a toothpick, it remains in the stove, though it is not as "slippery as the original one and the crumb sticks to it a lot I can't wait for Chinese shoulder blades , maybe it will be better with them

Here is my first starter pancake

[Olga]

OlgaYour pancakes look very appetizing

[Olga]

Olga, it turned out pretty, then as it cools down, the cutter would look

[Olga]

Olga, the bread is wonderful!

Added a cut. The taste is slightly sour, it tastes great from yeast.
In general, I forget about them and feed the leaven further.

At one time she made leaven. It will peroxide, it will not sour, I played for 3 weeks and that's it. The taste is different, yes. But with a weak leaven, it is not comme il faut

[Thumbelina]

Thumbelina, beautiful bread.

[WLAD]

WLAD, Buttercup, Vitaly, IrinaThank you my dears
But dances with sourdough are worth it, bread with yeast is really tired and loses much to taste, if you handle it correctly and have a supply of it in dried form as well, then I don't see any difficulties, I just fed it and put rye bread in the morning.

[whole wheat yoghurt with apple]

doing experiments with raw apples ...

There is a good recipe whole wheat yoghurt with apple... I did it well in redmond in French and whole grain. But it didn't work in panasika.

Apple 140 gr. on a medium grater,
thick yogurt 300.0 g
whole grain flour. 220.0 g
wheat flour 300.0 g
salt 1.5 tsp
sah 2 tbsp. l
oil rast 2 tbsp. l
yeast 1.75 tsp, but better than 1.5, otherwise it rises strongly.
Yogurt in grams

[Marina]

Marina, Thank you so much
But I meant Darnitsky from Fugasca ... I'm experimenting with him so that the loaf is taller ...

[ladnomarina]

ladnomarina, Marina, this recipe

Whole Wheat Yogurt Bread with Apple (Sonadora)

Why didn't it work?

[Thumbelina]

Thumbelina, Yes, but you have to be sure that you have a strong leaven.

[Wlad]

WladVlad, if you're experimenting, read about cold fermentation. I have, however, not with rye, but with V. from. and c. h. rises very well. Of course, I only recently began to use this method, but I always bake one bread with a composition that I like (with cold fer-tions).

During fermentation, the temperature factor plays an important role. The yeast becomes active at m. Between 33 and 130 F. The fermentation process itself also produces heat. When fermentation occurs at very high temperatures (over 90 F), the bread tastes unpleasant. Cooled yeast hibernates and releases more alcohol. This delayed activity gives bacteria the ability to feed on sugar, grow, and produce acetic acid. Temperatures between 40 and 55 F are ideal for the formation of acetic acid. Temperatures from 55 to 90 are responsible for the formation of lactic acid. Acetic acid gives bread a much more acidic flavor than lactic acid. It also strengthens the structure of the dough, but too much has the opposite effect. This is why many bakers prefer the slower, cold proofing of the dough.
Proofing time is another important factor that decides both the taste and color of the bread. If the dough ferments for too long, yeast and bacteria use up all the sugar in the flour and the bread will have a pale crust and an uninteresting taste. For taste and color, sugar residues in the dough are simply necessary.
Longer fermentation allows the dough to further highlight the gluten, adds depth and complexity to the flavor with a longer coating time, and ultimately increases shelf life. It also makes it possible to put in less yeast, which in turn allows the wheat flavor to emerge. In short, the longer the fermentation, the less yeast we need.
Too much leaven will make the bread too sour and weaken the gluten structure. However, almost all types of bread will only benefit if you add sourdough to them, because the sourdough allows you to maximize the potential taste of a given bread.
When you put a starter in the refrigerator, it takes several hours to cool down to 50 F. However, it will never be as cold as your refrigerator, since fermentation, even slowed down, produces heat. It is important to know that when you use a tool for kneading, such as a stationary or hand-held mixer, the temperature of the dough increases by 1-3 F each minute of mixing. Therefore, it is so important not to get carried away and not to kill the dough. You can add starter culture that was stored in the refrigerator to compensate for the energy created by the mixer. Therefore, many bakers add a thick leaven (bigo, or old dough) to the already kneaded dough. They reckon that this starter has already had 3-5 minutes of kneading and if added to the dough at the beginning, the dough can overheat.
Most starter cultures use commercial yeast (as opposed to wild yeast). The exception is the so-called. sourdough or levain, that is, in our opinion, homemade sourdough. There are several types of ferments: barm, biga, chef, desem, levain, madre bianca, mother, pâte fermentée, poolish, sponge, starter or sourdough starter.

Sourdough is very good for those who bake regularly at least 2-3 times a week. I had rye sourdough, I really liked it, but I don't bake often, and I also leave for the city. periodically. In general, I had to switch to yeast, I can't feed regularly

[Svetlana]

SvetlanaThank you very interesting information

[Irinap]

Irinap, its bubbles can be seen through a glass jar, if they are large, then the leaven is wow

Baked in French, here's a slice

in order of bookmark:
serum 300ml
salt 1 tsp l.
psyllium 1h l.
yeast SAF-Levure 0.6 h. l.
flour 1-grade 230g
flour French thing, extra 170gr
dry Italian herbs 1 tsp, for aroma
without oil
In French mode, it turned out a little rubbery as usual with psyllium.