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

BC flour bread on old dough with cottage cheese and bran.

Here is a photo without a prescription, it's kind of like the norm, corresponding to the rules of the forum ... the bread is gorgeous and we want a recipe!
and the discussion of ferments to whom it hinders here is also not clear ... I personally am not interested in it at all, I don’t want to bother, I am satisfied with the yeast, but their discussion and application to Panas does not bother at all, on the contrary, you can see how you can use our beloved Panasonic in many ways

[Evgeniya]

by softness on the earlobe.

Thank you so much. I will try to determine next time.

Evgeniya, never mind this roof. The bread is super. Mine is often undermined, and I am glad - this is the most delicious place in bread.

Vit, thanks for your support. The bread is really delicious.

[Evgeniya]

I have a total dislike of ZZ flour lately.

I honestly tried to increase its amount, with a tail behind the members of the forum. Half of the forum, without looking, replaces at least all the flour on the central locking system and nothing.
I only need to put in more than a third of the wheat - there and then the sticky crumb is definitely without options. Why?
It got to humor. I can't do ritusy of passion with CZ. He spoils my bread and that's it. At the same time, I changed it to different ones by manufacturers. What is this?

Not .. in theory it is active and blah .. blah .. But why does this theory only work for me alone?

Evgeniya, actually you have to pay for everything. More moisture - more beautiful roof, but the taste is different. More airy. Now your bread is denser than beautiful, but not straight tightly. If you like this density, then for the beauty of the roof, you can slightly reduce the yeast.
Either - the bun is more moist, or - less yeast. Or - if it's tasty, then don't bother with the explosion)))
You would not just track the kolobok, but track, memorizing its state, for the most delicious option.

I honestly tried to increase its amount, with a tail behind the members of the forum. Half of the forum, without looking, replaces at least all the flour on the central locking system and nothing

I found the ratio for myself: 350 in. from. and 150 c, s. for wheat bread. I tried to increase the c. h. up to 200 - did not like it

If you like this density, then for the beauty of the roof, you can slightly reduce the yeast.

Lena, thank you. The density is right over me. And I will definitely try to reduce the yeast. My all are very sensitive to yeast - they don't like it if their taste is felt
It was I who tried Elena Bo's recipe FAST BREAD WITH MANNA GRAPE IN A BREADMAKER. I was afraid to put less yeast, I thought it would not rise, and even c. h. I added flour ... But I will definitely try it now. Thank you!

[Svetlenki]

Hello girls! I'm new. A month ago we bought a Panasonic 2502 bakery, just lovely. I baked ordinary white and rye bread (I’m just learning) Everything turned out perfect, everyone at my family was delighted. Today I wanted to put the dough on a pie with minced meat, potatoes and onions. And I don’t know what recipe to make (there is only fish pie dough in the book). I thought there’s probably no difference? Can someone tell me a recipe for meat pie dough in the oven. Thank you in advance)

Svetlenki, beautiful bread!
Guys, tell me, please, why does it tear off the roof? What is missing or too much?

And I, on the contrary, cannot achieve such a consistency. I like thick bread more, but I get it like fluff (of course, it's beautiful high and the roof is perfect), but light and fluffy is eaten in a swing. It seems to me too much liquid, I add 20 ml more than in the recipe. Now I will try everything according to the recipe.

[oh there is dough]

Girls, tell me, what are you afraid of? Make yourself a loaf for your loved ones, and then experiment right away.Well, feed the birds if it doesn't work out, now it's cold and hungry - it's a good thing anyway
I like the dough from Chuchelka for any pies, only the sugar needs to be adjusted to your taste.

Cabbage pies (Scarecrow)

that's delicious too

The dough is just awesome rich! (Sweetheart)

and here

Yeast dough for pies, buns and buns (Corsica)

here is a very interesting option for fried pies

Yeast dough for fried pies (Cat)

but control the bun, reduce sugar to your taste. Chuchelka has the most suitable ones for savory pies right away. The rest of the pastry recipes are immediately designed for the sweet version, sugar must be adjusted.
Select normal mode, toh there is doughYou can make the longest Dough if you endure time. So that it wanders properly, and then, after cutting, it also has a good distance.
All speed options will be less tasty.

[fffuntic]

I only need to put in more than a third of the wheat - there and then the sticky crumb is definitely without options. Why?

fffuntic, Lena, and u changing !!!! Ruined so much bread!
Fuh, I thought I was the only one.

[fffuntic]

and at changing !!!!

And it happens to me ... I also get very upset. I have a timid assumption that overheating is coming. The flour can't stand it. And at the end of the batch, so rrrrrrraz and the bun spreads out. How are you? There are no such observations?

fffuntic, Lena, do you have any thoughts and recommendations on this? Mixing temperature? Maybe take cold water?

[Sveta]

Sveta, Svetlenki, I already tried without hp! I just kneaded it with my hands in a bowl, left it on the table in a bag, it still sticks to the second rise and you can see that the gluten breaks during molding (I twist the loaves and baguettes). And in general, I sin for premium flour, I take their brand name in Okey, so I don't like it at all. Next time I will try to add gluten when kneading to strengthen it.

[Mirabel]

I am sinning for the flour

Everything seems to be fine with us with flour. Something is wrong with me, I'm making a mistake.

Here is a photo without a prescription, it's kind of like the norm, corresponding to the rules of the forum ... the bread is gorgeous and we want a recipe!

Mirabel, Vika, no recipe Add cottage cheese according to recommendations Anechki Qween and according to theoretical calculations and reasoning from fffuntic, Lena - we introduce the ICD (I decided so). My cottage cheese is homemade, slightly acidic, fermented with sour cream. Old pizza dough. And then mathematics - I open the main recipe from the book of recipes for Panasonic and minus flour and liquid, correct the yeast. Well, we follow the kolobok. Cottage cheese 20 gr per 500 gr flour, old dough 220 gr.

Sedne, Light, can you help me then? I'm knocking here, knocking on Temka on Levito Madre. But everyone is silent ...

Rit, I don’t know anything about this leaven, I tried 3 kefir, raisin and intoxicated leavens in total.

Ritus, where have you gone? Don't get lost, big smack, please. It's lonely without you. Don't be quiet, zaya, pliz

And then mathematics - I open the main recipe from the recipe book

Oooh ... It's really math! I will definitely screw something up in such formulas

[Sveta, Nastya]

Sveta, Nastya with ZZ flour on science everything is known. According to science, do not overheat, and ferment well. In difficult cases, you need not just a dough, but a dough with sourdough.
A sticky crumb is a sign of a lack of acidity, if scientifically. Dough long = way out of any position.
Cold - protects gluten gluten. But the sticky crumb is precisely the lack of fermentation.
BUT WHY?
why is there

Farm bread (Panasonic bread maker) (Andrey_Spb)

wonderful bread on a heap of CZ and rye, and then, as soon as you put CZ, you need dances with tambourines right away.
I do not want to cool the buckets in the refrigerator or start the dough. I want it to work right away, like half of the forum

I haven’t come to see you since they began to teach the Ritual. And her heart hurts for her, so she came. What can I say .... I'm disappointed in your friendly team. Lena, I don’t know about the old Panas models, but I don’t like bread in the new ones on the whole grain prog. In 1910, Redmond was better. In general, following your logic, there is a topic for your questions: I can't get bread in Panasonic.For advocates of the rules, you can not answer, I will not read. How many times I wrote here, I didn’t wait for a reaction from anyone except Rituly, and now I don’t want to raise a wave. Just silently draw conclusions for yourself.

In Golim Redmond 1910

Paaaprashu!
By the way, yes, I have no problems with c \ s and rye bread, I constantly bake it for myself (a glass of rye + st c \ s), and it is in Redmond Ten.

[conditional]

it is impossible to look at everything the same and have a single opinion. Arguments are a part of life, but taking into account online communication, something may look too harsh, although the writer does not pursue such goals at all.
A lot of things online should be viewed with humor in general, and not taken to heart. Online conditional form of communication, you can not treat it like a real thing. Posts are not personal close communication, they can convey an idea at all wrongly.

She brought bread 300 gr CZ, 100 gr VS. A lobe from the whole CH on serum for 2 hours. I made an experiment with the regime. I put it on rye. At the end of the kneading, I folded it twice and put it in the L shape ... 2 minutes before baking, it almost did not rise. I shook it out, folded it twice again, the climb went more fun. After another folding, an hour later I put it on baking.



Kneading, or rather the dough after it, I liked it much more. It did not break at all when folded, it was a very pleasant bun.

But, of course, I didn't really like the folding dances. It takes time all the same. But the bread turned out to be very tasty

[Svetlenki]

Svetlenkiwhat a beautiful bread!

A lobe from the whole CH on serum for 2 hours.

... No serum. for some reason I don't bake wheat on whey. But it sure burned, you need to look in your notes. I don't like sour wheat. But, if fresh whey, then it should not sour.

[$ vetLana]

No serum.

$ vetLana, Light, I’m not sour. I try it before using it. If sour, then add a maximum of 60 ml. Looked at Reinhart's book on whole grain bread. He always suggests using the following liquid for lobes of ZH flour - milk, curdled milk, yogurt, soy milk or rice milk. Choose

He always suggests using the following liquid for lobes of ZH flour - milk, curdled milk, yogurt, soy milk or rice milk. Choose

OK.

[Svetik]

So, p. I can't resist

1. Whole grain flours are awfully different. In theory, one should understand the purchased flour.
That is, the characteristics of the central locking system, and each exists by itself:
- the power of gluten. This sets the temperature for mixing and fermentation. If weak, then no higher than 27 degrees.
- grind size. This sets the pre-soak time for the particles to swell. There are always bran in the CH, which take a significant amount of time to hydrate.
- harmful activity. The most disgusting characteristic. This sets the crumb stickiness, bread spoilage. If it is very strong, then you need a long fermentation with acid in the form of whey or sourdough.

On average, in order to satisfy all three characteristics, a gentle chilled batch, a gentle fermentation temperature of 27 degrees, a mandatory pause for swelling of large flour particles before kneading is offered for CH. Stirring is weaker than for c. from.

Svetik applies "lobe", creates SOAKER Reichard
here you can see the classic Reichardt technique when working with central locking

100% Whole Wheat Sandwich Bread Peter Reinhart (Anise)

At the bourgeois cooking, they slightly changed the recipe, they took not 100 percent of CZ, but CZ in siaker + general-purpose flour in big, that is, a weak one like ours. from. sent to the bigu for a more delicate version, because a solid CZ gives a denser structure.
🔗

Biga (a combination of regular flour, water and yeast) is left in the refrigerator overnight to create a full range of unique flavors in the bread, acting as a leaven.
Soaker is a combination of whole grain flour, wheat germ and milk, and softens the bran to create a loaf of bread that is less dense. It also helps to remove the bitterness in the flour, giving the bread a sweeter flavor.

Attention should be paid to the author's discovery of replacing honey instead of white sugar, replacing oil with vegetable oil, which serves to lighten the structure.

As for the domestic methods of working with central locks, these are all sorts of long-term dough methods. Where such flour has time for prolonged swelling and fermentation with the desired acidity.

Our Galya (Crown), even easier approached the issue with high efficiency, she soaks overnight in serum. So much for the swelling and acidity))))
As for the beauty of bread from Svetika... That is an excellent result, but it has been worked out for flour by Brightwing. On other flour it may not be so beautiful.
CZ at Svetika 2 hours of soaking is enough, and then there were enough folds, because she has both central locking and v. from. very gentle, delicate, weak. It cannot be overheated and stirred. therefore Svetik kneaded on a delicate weak rye mode, and then gently kneaded in folds.

I now have TsZ Aleika, she will only laugh at such a time. And it can be heated and twisted in the main mode, all sorts of folding will be in fig. A rare harm, it must be soaked for a very long time and in a very acidic environment.
Reichard's big version is more versatile.

Brought bread 300 gr CZ, 100 gr

Sveta, write the whole recipe,. I want to bake a little.

write the whole recipe

Recipe "Onion bread" from the recipe book for my Panasonic bread maker
Menu 04 (5 hours)
Yeast 3/4 tsp
Wheat flour ZZ bakery 300 gr
Wheat baking flour 100 gr
Sugar 1 tsp
Vegetable oil 1 tbsp. the spoon
Salt 1 tsp
Onion, chop and simmer for 1 teaspoon rast. butter (I have ready-made from a can, for hot dogs 1 tbsp.spoon) 50 gr
Garlic puree 1 tsp (I have garlic powder 1/3 tsp)
Horseradish cream 2 tsp
Water 270 ml

My country French.
I found the recipe somewhere here.

Yeast-1h. l
Wheat flour 1 s. - 275 g
Whole grain wheat flour-75 g
Rye flour - 50 g
Oil drain. - 15 g (I have olive)
Salt - 1 tsp
Water - 310 ml.
Instead of water - potato broth.

Baking on Diet mode.
In general, lately I have been baking on a dietary one. The crust turns out to be thin. And the bread itself is delicious. On potato broth, the crumb is moist, does not crumble, the bread is spongy, ruddy

[Anyutok]

Anyutok, beautiful bread! And I am missing something from this program. We must improve!

[Anyutok]

Anyutok, good bread turned out. Water from potatoes is a good "booster". And I also love dietary, I try to use it when I take c. h. flour.

But I don’t know what I’m like .. I almost always use whole grain flour and bake it on the main one. Here is sweet bread or kulich, yes, on whole grain

[Mandraik Ludmila]

Mandraik Ludmila, me and white bread on Diet baking. It turns out italian

white bread on Diet baking. It turns out italian

What is this ciabatta? Can I have a recipe? In my 2511 there is no Italian recipe, "toka hrantez"

[Mandraik Ludmila]

Mandraik Ludmila, well, not really a ciabatta. Here, in the subject, Thalia laid out a scan of a page from the instructions for Panas with Italian bread (there is a whole sheet) and it was written that you can use a diet oven. It turns out quite nostril bread.
I found
🔗

[Anna]

Anna, you've got a great bread! We must try the dietary one too.

Happy girls all! A new model of a bread machine in the wildbury today is 17,500 rubles, suddenly who needs it.

Everything is as usual - first I do it, then I read the forum.
Today, for the first time using a recipe from the manual for 2511, I made a dough for a Moscow bun. Like the others, the dough turned out to be very thin, it is impossible to sculpt buns. Poured into a silicone mold and baked in the oven at 180 gr. 50 minutes. It turned out quite tasty, but not baking at all, more like a biscuit. And the yeast smell is too strong.
Next time I will bake according to the recipes of the "Moscow bun" forum.


Happy Holidays to all representatives of the beautiful half of humanity !!!

[Sabrina]

Sabrina, read your post in the next topic. Everything that you described is in 2511. I don’t want to put pressure on, the choice, of course, is yours. I express only my opinion

[Anyutok]

well, not really a ciabatta

Anyutok, I baked Italian on a dietary one, when I baked I remembered that on a dietary one, the last crush was unnecessary, and after the penultimate one should take off the spatula, but I baked it at night and did not follow the program, because the bread turned out to be low and tight

[Svetlenki]

Svetlenki, Svetik, a question about usus. Quote (from Lazy Topic):

vinegar actively breaks down gluten, turning the dough into flour and water
=========
Today I baked bread based on Westphalian bread with the addition of 50g. tsz wheat flour. I add 2 s. l. apple cider vinegar.
But, if vinegar destroys gluten (and there is so little for it in this bread), then shouldn't vinegar be added?

[Sveta]

Sveta, I'll get in, I'm arrogant. I hope Svetik won't kill me much.

You raised a difficult question. If you knead wheat dough and pour vinegar into it, you will see how it spreads like a rag. But the lower the concentration of vinegar, the weaker the effect.
That is, the question is about the concentration of acid in bread. Well, it is better to dissolve the vinegar in water immediately so that it does not break down pointwise.
You pour vinegar into the rye-wheat version. Rye flour has a high "buffering", that is, it takes up moisture and other liquid chemical elements, it gives only the remains to wheat flour. And the more active in this regard a particular purchased rye flour, the more benefits will be from vinegar and less harm to wheat gluten. The stronger the wheat, the better it will withstand in an acidic environment.
But in fact, only in practice can you find out exactly how much vinegar spoils or does not spoil.
That is, if you bake with a full rate and, for example, with half the vinegar. And compare the result.
In theory, there is a minimum safe amount of added vinegar without consequences for any type of mixed bread, even pure wheat bread. See norms here
Vinegar - use in bread dough

Lena, then I need to reduce, moreover, significantly, vinegar.
Today I made a lobe from tsz. would be in species. That is, the wheat cz was already in the form of gruel. Bookmark: yeast, rye flour, two types of cz lobe, certified malt, water, vinegar.

[$ vetLana]

certified malt, water, vinegar.

$ vetLana, Light, Lena already, in fact, answered so thoroughly that I didn't even know so much fffuntic, Lena

certified malt, water, vinegar

If you want to improve the quality of the bread, then, if possible, all liquid ingredients should be MIXED before placing them in the bread maker. I have such an experience, I noticed. This also applies to bread and pizza dough ... Well, salt later, if possible. With fats - depends on the rest of the ingredients

[sharp acidity]

Well, actually, for rye bread, in principle, lactic acid is needed, but acetic acid in any form is so-so. Sharp taste, and minimum benefits))) Another thing is that apple cider vinegar contains all sorts of minerals - there are tasty treats for microbes, but there are much less of them than in the same juice concentrate, for example. That is, in any case, vinegar is categorically worse than whey in all respects)))), if only desperately sharp acidity in bread is needed.
Vinegar inhibits microorganisms, that is, interferes with the usefulness of CZ. That is, if possible, it is better to lean on sour milk. Only if there is no sour milk at all, then take vinegar. When at no fish ...

[Svetlenki]

Svetlenki, Light, you can refer to Sergei (about vinegar).

[Svetik]

Svetik... The weaker the flour, the earlier the salt. Salt sharply strengthens, prevents creeping. As a rule, for domestic flour, salt can be put right away, it certainly won't be worse, especially if the dough is warm or is warm. For the bourgeois strong, they always bring it in later.

a sharp sourness in bread is needed

I like the taste with 2 sec. l. vinegar per 400 grams of flour. Just right for me.

[$ vetLana]

Today I made a lobe from tsz. would be in species.

$ vetLana, Light, you are great for training! At first it is hard to pull yourself together, and then it goes along the knurled one.

Listen, do you want to have a kefir mushroom? You will make bread on this kefir. No need - in the freezer, it then grows even stronger and begins to work. I am very pleased! Think about it.

Even Luda Mariana aga says that kefir mushroom makes an excellent product, there is yeast there. That is, in curdled milk and whey - a minimum. Namely, kefir contains

[Sveta]

Sveta, practice rules. If it tastes good to you, no problem.So the concentration of vinegar is harmless. Now, if it starts to crumble, creep, stick or something else, then you will sound the alarm.

[$ vetLana]

Light, you can refer to Sergey (about vinegar)

$ vetLana, Light, bread maker ruthlessly cuts referring to this LJ. Copy my quote completely and paste it into the Yandex search engine. You will be given a link, read the comments to the recipe there. Do you remember that these are Latin case letters

The weaker the flour, the earlier the salt. Salt sharply strengthens, prevents creeping.

fffuntic, Lena, but all the collections of recipes (GOST) hammer that salt is introduced in the form of a solution. What should I do then? Take some of it for salt, and the rest for yeast? I activate the pressed in water, well, more precisely, I make an emulsion there, but it doesn't matter now.

By the way, I plan to start adding ascorbic acid to flour. I want a dome "buy" from wheat

[Svetik]

Svetik, just write the name of the topic from Sergei with a postscript Bread and Bread. The first link in Yandex will be needed.