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

If the recipe does not indicate a specific amount of starter, but there is a link to the recipe, then you need the entire starter from the recipe at the link.

So I thought that the whole starter would be needed ... but fermenting it in HP for a day, of course, it is very long, I even doubted))) but my instructions

[Vera]

Vera, thanks for the recipe! Took away

[Waist]

Waist, baked this Rustic Sourdough today)))
Yesterday morning I put a glass with a starter in xn. Sometimes I looked into the stove, saw how things were going there? I was afraid that she would run away, but the leaven did not rise much, but it was actively bubbling. Unfortunately, my thermometer broke down the day before, and I could not measure the temperature inside the bucket (((and it was very interesting, judging by my feelings, the heating was not very strong there, it sometimes seems to heat more on the proofer. But the stove periodically clicked, probably the heating still included.
This morning, a day later, I opened the glass: the smell was noticeably alcoholic, but not particularly sour (the instructions said that the finished starter has a sour and alcoholic smell). I did not put the starter in the refrigerator, but immediately poured it into a bucket and added all the other ingredients according to the recipe. By the way, the dough began to knead immediately, it did not stand for half an hour or an hour as usual. In the process of kneading, there was a desire to add a little water, but did not do this, and as a result, the roof broke a little on one side. The bread itself turned out with a crispy crust, I would even say that it was very fried. I have not seen such a tanned bread in a month of using hp))) I did not want to shake myself out of the bucket (with French it was also so).
To the taste, the bread, contrary to expectations, turned out to be not sour at all, absolutely! It is felt that the composition is not only wheat flour. I was afraid that there was a lot of salt (a teaspoon each in the starter and in the dough), but the bread was not salty at all. The crumb is quite rubbery, it even springs directly))) in general, it is very good for the soup ...

[Nina]

Nina, It turned out great!

It's good that you baked it, maybe now you will make such bread too

Girls! What kind of Easter cakes are you planning to bake this year?

[Vika]

Vika, I remain faithful to the cake "Masterpiece" from Shelena. I tried a lot of things, but this one is beyond competition.

[Galina]

Galina, yes .... I also thought about this cake and about the Author ... most likely, I will also bake it. But maybe you still need to try

[Nina]

NinaWhat a cool bread turned out!

Girls, boys, I come to you! I took the stove 2511 in the evening in delivery. I decided to put bread in the night, measured everything, put it on program 3, because I really want to try it right away
That what I read, the questions flew out of my head - the knife was made - it was written tightly, but it does not get up so tightly, I twisted it, but left it as it is. She covered it with a damp napkin, looked at the bun - the bun, like a bun, removed the napkin. The recipe from the book is the very first, but the one with 2.5 tablespoons of yeast, which is for quick bread. .. pulled out the dispenser so that it would not rattle - shouldn't it? That nothing was trying to rattle
I didn't really like to measure vegetable oil - I want to mark it on the syringe - it's a pity for the spoon. ...
I forgot something about the flour - I measured 500 grams of the already sifted flour on the scales - right?
Now we need to buy some kind of container for flour
Now I think, what is the right thing to do then? Squeak - the bread should be taken out on the wire rack, covered with a towel until it cools? , pull out the knife and soak the bucket like that? Or something else....
Now the main thing is that the stove works soooo quietly. ....This bun is quietly rolling for itself - I watched it specially, I thought it was worth it. ....
While I'm here quietly rejoicing and waiting for what happens. ... I hope it works
And most importantly, the husband still does not know, I went to bed, I have identified the stove on the loggia - it is glazed and there is 1 battery, now it seems not cold + 12 + 14
She stands on the floor (linoleum) behind a small sofa. So it is convenient for her while she lives? Not cold? The windows are plastic, but one sash is constantly open and this worries me ... the stove is at the other end, from an open window of 3 meters for sure, maybe more, there is no draft nearby.
I'm worried ...

I put on a knife - it’s written tightly, but it’s not so tight and gets up, I twisted it, but I didn’t sit tight, I left it as it is.

Marina, the knife dangles a little, but does not fly off, there is a special configuration.

I didn't really like to measure vegetable oil - I want to mark it on the syringe - it's a pity for the spoon. ...

I gurgle in the eye, straight out of the bottle, one gurgle

I pulled out the dispenser so that it would not rattle-should-not? That nothing was trying to rattle

On prog # 3, the dispenser does not work, therefore it does not rattle. But it is better to let the dispenser live on the table, you will install it only on programs with additives. There, the plastic of the lever-lever is afraid of high temperatures - it deteriorates from them.

Squeak - you need to take out the bread on the wire rack, pull out the knife and soak the bucket, like that? Or something else....

Bread, if you are awake, take out, if you are asleep, sleep on, nothing will happen to it until morning, I often have it until morning.
After shaking out the bread, put the bucket back in hp, you do not need to wash it. It will be clean and the scapula will no longer dangle. I almost never wash the bucket, and only if I need to change the scapula, I fill it with water and after 2-3 minutes I take it off and change it.

the stove is at the other end, from an open window of 3 meters for sure, maybe more, there is no draft nearby.

Well, it seems normal. My mother has the same on the floor, she is still afraid that the panasik will fall Nonsense, of course, but if she is so calmer, then let it.

put on program 3, because I really want to try right away

A quick program is not the best bread, don't expect a high one. I only used the fast one once - I didn't like it.

Well, I baked a bun, I fell out of the bucket perfectly, the bucket is clean, the spatula remained in the bucket. She shook it off, decided not to wash at all. Loaf
put it on the wire rack and covered it with a napkin. The roof is high on one side, but on the other - it fell ... I could not resist - I cut off the still warm hump, my husband got up. .. came to eat. ... time half past one, he says, I want to eat something. Potatoes, salads-2, 2 kupaty sausages, bread, says no, bought some rubbish again. She gave me a piece of bread - what kind of bread, she says, nothing like that, it seems delicious, she said it's called Home. Thought .... decided, apparently, that baked in the cartoon. But the shape is not round. ... said that we no longer buy bread. Apparently, I did not understand what I mean ...., I got 1/3 of 1 out of 3 pieces of a humpback. I can't say that it is sooo tasty, it's okay, the crust crunches everywhere. The crumb is just not dry - maybe from the fact that the warm one was cutting. She covered it again and on the wire rack - tomorrow we will eat. Tomorrow I will put on 1 program for a long 4 hour of the same recipe. I bet on a medium crust, maybe tomorrow I put it on a dark one? Or not?

My mother has the same on the floor, she is still afraid that the panasik will fall Nonsense, of course, but if she is so calmer, then let it.

I only have a place on the floor for now. ... then something must be adapted. ...



Someone, and the bald-headed hairbrush ... put the same bread again on the long program at 01. I wanted to put it on the timer, but I got confused. .... pressed the store, turned it off for 10 minutes exactly, turned it on again, set the L / medium crust. Went to bed. .. I'm worried again, how is my bun? While standing .... tomorrow I will write, what I got: crazy: I want to put a cupcake tomorrow from a book, which of them is better? Or is it better to take the recipe here? Please advise some simple one that would definitely work out for me

[Marina]

Marina, with a start! If everything is weighed correctly on the scales, then you can not worry about the kolobok in Panasika. I closed it and forgot it. But our pechura is not suitable for muffins, the instructions say. The recipe for cake on orange juice walks in YouTube, and here it is, this cool one turns out.

our pechura is not suitable for cupcakes

Kaaaak doesn't fit?
For example, it turns out a very tasty cupcake. And there are also recipes on the forum.

Curd cake with cranberries / raisins / marmalade ... in a bread maker (Waist)

Galun, on page 32 of the instructions states that it cannot be used for cupcakes that require a hot oven. That is, not all cupcakes are allowed. I have not tried it yet, I bake in the oven

Well, girls, boys, I slept through the bread today and threw myself - the end had already passed and it was heated. Turned off - took out a bucket, and there. .. the bread is high, and, apparently, beautiful, but the napkin is on top and stuck to the crust. I did it as thinly as I could, tore off all the beauty and deliciousness she crunched soooo
The difference is huge - this truth is still worth the whole - it's already cold, I will compare the taste. ... The first bread - The meat is not bad, but I really don't like the look - I left only the crust, the rest I will dry for breading. The crusts are delicious and crunchy.
Thank you all for your congratulations. : girl_love: Next
Next in line is the milk one from the book. ...

[ladnomarina]

ladnomarinaand I disagree that doesn't fit. My kids love Panasik chocolate cake.



kartinka, who advised you to close the bucket with a napkin? There is no need to invent anything, Panasonic has already invented everything for us. Do everything according to the instructions and you will be happy. I always put bread on the timer in the evening and take out excellent bread in the morning. And dancing with tambourines napkins are for quality-price compromise bread makers.
In addition to the absolute uselessness of this procedure (with a napkin), there is a danger that the napkin will be twisted into the dough and then not only the bread for disposal, but also the HP can break.

[Marina]

Marinawhat napkin? Cheyto did not understand. Milk and egg butter are obtained.

Marina, what napkin? Where from? In no way anything inside except the ingredients. You ruin the stove like that. Or start a fire, God forbid

[Anna]

Anna, I didn't bake cupcakes, I can't judge. I read the instructions and got stuck.

[ladnomarina]

ladnomarina,

Anna, I didn't bake cupcakes, I can't judge. I read the instructions and got stuck.

So in the same instructions and recipes for cupcakes

I didn't really like to measure vegetable oil - I want to mark it on the syringe - it's a pity for the spoon. ...
I forgot something about the flour - I measured 500 grams of the already sifted flour on the scales - right?
Now we need to buy some kind of container for flour

Tell me how I put the bread? In the evening before going to bed, with my eyes already half-closed, I go to the kitchen, take out a bucket from HP, put it on the scales, on the bottom of the yeast, then sift flour, a teaspoon of salt, olive oil by eye from the bottle into the bucket with a sieve mug ( Lyudmila wrote), about 280 ml of water per 400 g of flour. And on a French or dietary regimen on a timer. In the morning we wake up from the smell of bread.
Py. Sy. The bucket is not washed even after the test. It will dry up, fall off by itself, just shake it out.

olive oil by eye from a bottle (one gurgle, as Lyudmila wrote)

I also pour oil like that, one gurgle))))
In general, about butter ... I also have 2511, but European. The instruction is in English. So, in almost all the recipes there butter is written as butter, that is, butter. And the weight is in grams. And if vegetable - oil. Well, in ml, respectively. Don't know if there is a difference? I baked with sunflower, olive, and softened cream. I did not catch any special differences ...

So, in almost all the recipes there, butter is written as butter

I don't like creamy. And different vegetable oils have different effects on the crumb. I like olive more, its crumb is perforated and more rubbery compared to sunflower or mustard.

And, on the contrary, I love cream more, from it such a pleasant perfume-aroma comes! I have self-melted, almost ghee butter

[Anyutok]

Anyutok, Anechka, I specially wrote out a prescription, weighed everything separately, then put a tick and fell asleep, I was very afraid. .. I'll mess it up ...

[Marina]

Marina, the first time we did everything with shaking hands, well, I think so.
I put a vibrating sieve on a saucer on the scales (so that the flour does not spill out on the scales, I reset the scales and weigh the flour directly in the sieve. Weigh plus or minus 5-10 g, I do not achieve absolute accuracy.
When measuring liquid, on Vita's advice, I use an elastic band. That is, a rubber band lives on a measuring glass, I move it to the level of the necessary ml and pour it up to it, otherwise the rice is hard to see.

the first time we did everything with shaking hands

The first time I did everything perfectly, but the second time I forgot to put the spatula in the bucket))))
And I weigh the bag of flour, it seems to me that is more accurate. I'm afraid the scales might lie if you add a little flour. I pour flour from the bag into a glass sieve, sift it into a bucket. And then I put the bag on the scales again and see how much more I need to add ...

I like olive more, its crumb is perforated and more rubbery compared to sunflower or mustard.

Now I'm just baking Italian bread on olive))) I also like the rubber crumb very much! So far, the most rubbery I have turned out in bread with "sourdough". I have a stove recently, while I am mastering recipes from the instructions. Well, one rye bread even baked edible

Girls, who tried sesame oil?

[kartinka]

kartinka, Marina, well, maybe my version will come in handy:
yeast in a bucket,
a bucket with a sieve on the scales,
flour in a sieve,
if the salt is coarse, then I dissolve it in a liquid,
fine salt and sugar I measure with a spoon and in a bucket
since the bucket is on the scales, then I pour oil (I have 12 g. in a s. l. fits) according to the recipe
pour water by weight.
NO WIPES
I put the bucket in the HP.

Well, I don't have a vibrating sieve, I weigh it on a scale into a convenient bowl with a handle, sift it into another, and into a bucket using a spatula.

In general, about butter ... I also have 2511, but European. The instruction is in English. So, in almost all the recipes there butter is written as butter, that is, butter. And the weight is in grams. And if vegetable - oil. Well, in ml, respectively. Don't know if there is a difference? I baked with sunflower, olive, and softened cream. I did not catch any special differences ...

Above you have already written that there is a difference. With butter, the texture, the taste and smell tend to the bun: more delicate and aromatic. And with vegetable oil, the characteristics are more bready: more elastic / coarse crumb, the smell and taste are easier.
This is another beauty of HP that every baker can choose and bake what he likes. Someone loves bread, and someone loves rolls.
If you don't feel the difference, then bake as you are used to, and just take note of the information about the difference, because in some recipes it is VERY important which type of mala is used.

Now in the Fives rye Ryazanochka is at a discount, for 39.90 rubles. I bought today

[Waist]

Waist, I didn't quite probably put it right about the difference))) I just liked all the baked bread, no matter what oil. And I baked all the time according to different recipes, I haven't repeated the same bread twice (well, to compare). I still haven't mastered about half of the modes, but I plan to

[I sometimes bake with sesame oil]

the beauty of HP is that every baker can choose and bake what he likes.

Exactly, so I can't imagine my purely rye bread without fragrant sunflower oil, one of my girlfriend calls it "smelly" But my bread only eats like this, when she comes to visit me, I bake specially to give back rye and French
But I like white bread more with butter, and gray, as my left leg wants at the time of laying.
And yes girls who asked me I sometimes bake with sesame oil, mainly gray bread, add sesame seeds, so in general - very tasty.
I’m somehow predictable: bread with olives in olive oil, bread with seeds in sunflower oil, mustard bread in mustard oil ... And I also have camelina oil ... it is black or very gray, where rye flour is at least half.

who tried sesame oil?

Very good! but still in the preference I have OM (olive oil)
I haven’t seen mustard oil, but I really want to try it. well, plans to try avocado oil.

Yesterday I baked bread with spelled

330ml water
200gr of first grade flour
100g rye
100g spelled
1h l. salt
3h l. honey
1block of fragrant sunflower oil
1.5h l. yeast

Diet mode with raisins, dry slime onions and sliced ​​apple chips in the dispenser

Antonovka chips "caramel" with salt and spices (Admin)

The roof turned out to be bumpy, but rather flat, the bun was strong with a skirt, swam when the batch was stopped. The crumb is very airy, there is a certain rubberiness. The apples tasted like raisins, although they were salty

Girls, thanks for the advice. ... I'm sitting with the little girl again, so I'm reading. .. as time permits between washing, eating, washing and walking, I’ll rest here a little more until evening, I feel again at night I will be putting bread at home. I have a lot of whey, can I replace the water in this bread? Will it work? The son-in-law said about the first experience - bread is like bread, the daughter asks for a yeast-free one, her husband pulls for a cupcake (I want to try it from the book, there was a link to the recipe, I'm afraid to try it again ...), although the second one (which he liked on program 01 ... (I still haven't seen xp yet ..., apparently in the night it will smell again. ... for food)



So many new words ... I need to get used to it a bit. ...

[Marina]

Marina, replace water with whey, it's very good!
What does your daughter mean by yeast-free bread? The fact is that often sourdough bread is called yeast-free, although sourdough is the same yeast, only in a different form.
Real yeast-free bread is bread where the lifting force is soda or a baking powder based on it.
This bread is not for everybody's taste, we didn’t go at all, it’s not tasty at all
You can bake bread on a low-yeast mode, there is a recipe in the instructions, there is half the rate of yeast, compared to standard baked goods.

[Mandraik Ludmila]

Mandraik Ludmila, doctors do not allow her the usual now - they buy yeast-free ...
On the pack - "Yeast-free rye-wheat bread",
on the label - sun flour, water, peeled rye flour, malt extract (malted barley, water) salt, fermented rye malt, sugar color. Contains wheat protein.
I wrote off everything that was. ...

[Marina]

Marina, there is a suspicion that this is on sourdough, soda is not indicated, and the sourdough is fermented water and flour, but they do not want to write that yeast is already working there
But if anything, there are interesting recipes for yeast-free breads with soda, though they are not for bread makers

I read it from a baker who actively uses leaven - yeast-free bread is the bread that has just been taken out of the oven. After 2 minutes, it is again yeast (there are many different microorganisms in the PM and different yeasts in the air). Something like that.

[Irina]

yeast-free bread is the bread that has just been taken out of the oven. After 2 minutes, it is again yeast (there are many different microorganisms in the PM and different yeasts in the air).

Irina, it's sarcasm?

[Mandraik Ludmila]

Mandraik Ludmila, not at all, the temperature in the oven is very high, all the yeast dies, and when we take it out, we get some share of the yeast that surrounds us.

Again, we run into the concept of what is considered yeast bread?
Yeast obtained with yeast or yeast containing yeast after baking.
Here you can almost endlessly go through various options
From the point of view of the fact that there is always yeast around us (in the air), all bread is yeast
At the same time, if you do not take into account these "airy" yeast, it turns out that after high temperatures the yeast in bread dies all and then all the bread turns out to be yeast-free ...
I still understand the division by the method of raising the dough, soda or yeast

[Mandraik Ludmila]

Damn, I bought HP, now I have something to think about Mandraik Ludmila, I also lean more towards sourdough, so they write yeast-free, in the sense without ordinary yeast

[Marina]

Marina, for sourdough you can come here, our people are just growing now
Italian sourdough (Levito madre) - cultivation and care

[Mandraik Ludmila]

Mandraik Ludmila, went, tried to read familiar letters - that's all. ... difficult, I didn't really understand anything. While it’s early for me, I’ll probably slowly master the stove from a simple one, maybe I’ll get to this. This is some kind of space, aerobatics. ...

Simple yeast-free bread - dumplings fried in a pan. You can change the taste with additives: milk, eggs, sour cream, salt, sugar, whey ... You can put the dough in the refrigerator overnight, it will also taste better.

This is if doctors really see a problem in the use of yeast bread. Although indeed, during baking, all yeast dies.
And about yeast from the air, well, think for yourself, we breathe air, eat different foods that come into contact with the air ... I don't think that yeast from the air / wild yeast is harmful to health, otherwise humanity would not exist for a long time. Therefore, you should not exaggerate their significance and create phobias on this topic.

[Waist]

Waist, Natasha, now we need either without bread or for now yeast-free. Hopefully temporarily

we breathe air, eat different food in contact with the air ... I don’t think that yeast from the air / wild yeast is harmful to health, otherwise humanity would not exist for a long time. Therefore, you should not exaggerate their significance and create phobias on this topic.

I totally agree!
I thought about the cakes - I will do it, for the advice keep the dough in the refrigerator - thanks
I put the bread again, the recipe is the same, but ... instead of water, whey from the freezer (sour, from cottage cheese), all 330 ml, I took 10 grams less flour and added 10 grams of dried fried onions and a little less than half a teaspoon of pepper mixture. Vegetable oil poured -1 gourd, did not measure. Program 01 and set the crust dark. I'm waiting. ..



The girls still have a question - where to store the bread? Today it stands all the way under a napkin on a wire rack, I want to keep the crust crisp. .. I cut a part like crackers, my husband liked this second (long) bread. The first one (on the fast program) tore into pieces - they will dry up, I want to wind the breading (do I need to dry it, brown it in the oven?) I want to add some spices, or should it be worth it?



Girls! !!!! how I screwed up!
Yesterday at night (today) I put bread on program 1, got up recently, thought that the time was up and pressed stop. Then I really opened my eyes and I think what I did! I remember the time was 46 or 47 minutes on the indicator, was it the time until the end of the program? It turns out that she just started baking, and I stopped her! And what to do? Continue baking? It is necessary to install the 14 program and the time, how much is 45 minutes?
And it doesn't turn on while it's hot, should you wait? And turn it on?
Or did she bake it and it's warm up time? I don’t remember what the heating time was when I baked yesterday ... the crust is soft, but not dark, pale, the bread itself seems to be high, I’m afraid to open it properly, so I looked for a while. ..
I wanted to put baked goods for 45 minutes (this is the same program 14) and it is written-ochtbka-high temperature and does not turn on. ...
What to do?

[kartinka]

kartinka, wait until it cools down and turn on the baking.

About yeast-free. Instead of bread, then it is better to bake flat cakes either like lavash, or on soda (in our family these are called crumpets, occasionally we bake when the bread suddenly ends - not in a dry frying pan, but in butter, but not deep-fried, but like about pies)

[kartinka]

kartinka,
Marina, try on the outside, on the side of the HP, attach a bag with something from the freezer, it will cool down faster.