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

[Mandraik Ludmila]

Happy Easter everyone!
Mandraik Ludmila, very beautiful bread! is it pure rye?
I was baking Lazy at night, and of course I slept through everything. baked full time and he rebooted specifically. I had to cut off all the crusts. But the crumb is sooo good! just great!
in comparison with the Irlad cake, it is some kind of Easter cake or something. In general, I recommend from the heart to execution

[Svetlana]

SvetlanaYes, I've tried all the methods suggested here. Now the dough has adapted to transfer to the baking dish before baking. Happy with the result

is it pure rye?

Yes, Vika, this is pure rye, but with psyllium.

Girls, all great! Such beauty was baked, and bread, and Easter cakes!

And I inserted the spatula for the first time - I pull out the bread and that's it, I haven't taken it out yet, but it doesn't fall out. ...

she herself does not fall out. ...

Now, if you need to change it, you will have to fill it with water, but a couple of minutes will be enough to get wet and take out
And in Easter cakes, I take out a shoulder blade before the last proofing, but at night, in a dream, this cannot be done, you need to follow the program

in Easter cakes, I take out the shoulder blade before the last proofing

[Mandraik Ludmila]

Mandraik Ludmila, Lyudmilochka, my tablet opens only messages in the branches. Happy birthday! Health and all the best!

No heating after heating

There is no heating in Panasik, it does not dry out, but rather "damp" a little. When I put it in in the evening, I rarely do a delayed start, and after baking the signal is quiet - I don't hear it in my sleep, so it stays until the morning, but it’s not early for me I take out a normal bread, only the crust is not as bad as if take it out immediately.

HP Panasonic has heating. At the end of the program, the HP maintains the temperature below the baking temperature (did not measure exactly) for about 30 minutes. At this time, the indicator strip blinks on the display, then the stove turns off completely, the strip goes out and starts cooling. During heating, the bread rises a little from the temperature, the crust does not fry like on a prog, but it becomes thicker.
The bread becomes damp when it begins to cool in the bucket, because the evaporating moisture condenses on the sides of the bucket and is absorbed into the crust of the bread.
Again, some people use this function to achieve their personal goals.For example: I don't like bread baked according to standard crust colors, so someone (I don't remember) leaves the bread on the heating for 5-10 minutes to get it to the desired condition (not fried, but a little better baked / dried).

HP Panasonic has heating. At the end of the program, the HP maintains the temperature below the baking temperature (did not measure exactly) for about 30 minutes. At this time, the indicator strip blinks on the display, then the stove turns off completely, the strip goes out and starts cooling. During heating, the bread rises a little from the temperature, the crust does not fry like on a prog, but it becomes thicker.

I will definitely look, I thought there was no heating. ... thanks, I also found it an ax under the bench - the function of keeping a low temperature for long-term proofing when the diagnostic mode is switched on.
I cut into cubes, dried cakes, fried in n1, and we got very tasty croutons. ... now I remember how they are called so beautifully in restaurants ..... slept in a shoebox and while standing in the bathtub on a heated towel rail, the heating was turned off, maybe they are in a jar and under wax? That the crunch would not dampen. ....?



So I think everything, when will Panasik's husband see? He walks past him, hasn't said anything yet ... so he doesn't notice. .... True Pan Panas works without him (just in case)
And I’ll go to pick up the tartalet and waffle iron for May from the ozone delivery on the sly

croutons are called crouton. So said in the movie "What Men Talk About".

HP Panasonic has heating

Why isn't it in the instructions?

HP Panasonic has heating. At the end of the program, the HP maintains the temperature below the baking temperature (did not measure exactly) for about 30 minutes.

I didn’t know, I didn’t see the stripes, now I’ll take a special look and check

Hello! And again a question for the owners of Euro-Panasonic (in the Russian version, there is no sandwich bread mode). Today I baked bread according to the recipe from the instructions in this mode:
1 tsp yeast
380 g wheat flour
2 tbsp sugar
30 g butter (I used butter)
250 ml water

In the beginning, everything went well, the bun turned out to be good, the dough rose. But after the end of baking, I took out bread with a flat roof. Everything is in order inside, the dough is baked, it does not smell of yeast, the crumb suits me perfectly. It seems to crumble less even than in other loaves. So I doubt: this is how it should be or this dough has stopped, or something else? Has anyone baked this sandwich bread?

[Nina]

NinaAs far as I know, sandwich bread should be fine-pored. A flat dome is okay for him, but your bread has a slightly broken dome. If you still bake bread using this recipe, reduce the water a little and it should be better.

baked on the main one. I didn’t invite you before the climb, and the curly braid turned out, but tasty, an infection. Recipe from Anna Kitaeva with Livejornal. I have half the dose.
400water
100sour cream
15gr sah
15gr salt
600 flour in. from
180 rye
1.5 st. l red malt
1.8s. l yeast
Delicious, the crumb is not wet, baked.

Girls, I have a question - I make bread according to the first recipe on program 01, or with white flour or with the addition of rye. The question is, when I'm already cutting it down, it seems like there are a lot of crumbs, is that so for everyone? I make the recipe very accurately both in grams and in spoons. The bread itself is delicious, care is normal, it is also a domed roof, everything is as it should be.
Question 2 - I put white flour on a delay for 8 hours today and it was not enough - I added 50g of rye. The crust turned out to be a dome, but torn from one side. Loaf M, dark crust. Tall, tasty, but the dome turned out like this. She took it out almost immediately. Is it because of the delay?

Usually tears the roof off from excess flour
Rye flour can contribute to crumbling, but should not be used in small quantities. Try this recipe on a diet regimen.

[Mandraik Ludmila]

Mandraik Ludmila, the flour was gram per gram, the only thing was not enough wheat, I added 52 grams of rye. ...

Marina, flour is drier, wetter. And rye flour likes extra liquid or a little apple rub.
Look at wheat bread, we pour 250-260 ml of liquid, 300-330 on rye, 400 g of flour. This means that if you add rye flour, then you need more liquid, the same applies to whole grain.
But, if you like the taste, then God is with her with a crack, we are not for the exhibition how much, but for the taste! Image is nothing, our taste is everything

[Mandraik Ludmila]

Mandraik Ludmila, I also thought about different flours (in the sense of humidity and the like. And what does the dietary regimen give? Under equal conditions.
And yet, I collected the leftovers, ran it over the breading, now I think if it is possible, in addition to breading cutlets, where to fit it in my head only a cake potato. ...

I don't know how to explain, about this Lena Funtik knows how to decompose everything well.
In a simple way: there is gluten in wheat flour and not at all in rye, and in order for this wheat gluten to withstand heavy rye flour, it needs more than in pure wheat flour, respectively, it takes more time to distribute. Well this is very rude ...

[Mandraik Ludmila]

Mandraik Ludmila, so I had nothing at all with this rye - I added 52 grams to the average size, I made gray bread, there was about 120 g of rye flour there - now not at home, I have to look in a notebook - it turned out great ... although the roof does not affect the taste

I've already baked wheat-rye breads three times on a mixture of whey, beer, a little kefir, 1 tbsp. l. sour cream. I really like this bread, with a crispy crust, the smell and taste "awesome".
A recipe from everyone "a little".
250 grams of wheat flour
160 grams peeled rye
1 tsp dry yeast
total amount of liquid 280 ml - whey + beer, kefir and sour cream are used as additives
1 tbsp brown sugar
2 tbsp rast. oils
1.75 tsp fermented rye malt
mode basic 01

[Vera]

Vera, Pretty boy!
girls! who has not yet eaten cakes, I will offer this recipe

I did not activate the yeast, I took 15 grams of them (this is quite enough), I took 100 grams of sugar and pieces of butter from the refrigerator
so gentle! while pulled out strongly crushed. At first it looked like a bun, and on the trail of the denb, a couple of pitiful remaining pieces came to the level of cakes to taste.
I forgot, added some milk in the process so that the bun was smeared

All good! I'm talking about a technical one - the raisin dispenser worked during baking, spoiling our royal bummer on Krasnaya Gorka ((. Is it for repairs or can you check at home? Panasonic 2501

[Catherine]

Catherine, specify, did the dispenser work on the threshold where it should not work?
I would once again launch that program and, if it is triggered again, I would hand it over for repairs ..
Or is the dispenser broken? What happens to him, and he worked (the bottom fell out) because of this at the wrong time. Here - change the dispenser, or rather the plastic part. There is a topic on the forum on how to do this with minimal material losses.
Girls, this is not the first time I am writing, I highly recommend that you store the dispenser outside the HP, insert it only on the thresholds with additives and remove it after triggering, so you will save your nerves, the beauty of baking and money.

It worked where it should, but not during kneading, but during baking. I checked - the spring opens normally. Maybe my HP has gone crazy (((. Then it's for sure to be repaired. I'll try to make the dough first using a dispenser. It is necessary, of course, to take it out.

SD-2501 in what mode can you leave the bread to cool directly in the form in the bread maker, but only so that it does not get damp?

in what mode can you leave the bread to cool directly in the form in the bread maker, but only so that it does not get damp?

There are no such modes in HP. In all modes, the heating is switched on exactly one hour after the end of baking, then the bread cools down, but the bucket itself will cool down before the bread and the result will be predictable - it will get damp after a while. If you cannot pull it out in time, then you just need to put HP on the timer.

And I didn't notice something in my heating 2511, the strip burns with the word "end" and ... End

[do not press the STOP button]

And I didn't notice something in my 2511 heating,

Luda, in my instructions on page 9 under item 9 (Turn off the power) it says: "If you do not press the STOP button, and do not remove the bread from the CP, the appliance will continue to maintain heat to reduce the condensation of steam inside the loaf. "

I did not see about 1 hour of heating in the instructions, but found out somewhere on our forum, I did not check it myself - I just believed it and remembered it.

under point 9 (Turn off the power) it is written: "If you do not press the STOP button and take out the bread from the HP, the appliance will continue to keep warm to reduce the condensation of steam inside the loaf."

In mine it says so too, I have 2512

Well, then I have to be in 2511. I'm in the city now, I'll come back to study the instructions. Thank you girls!

what a smart man thought of throwing everything into a bucket of bread maker and going to bed. And I somehow tried to keep everything under control, I mean the bun .. and here the other day I added 500 grams of flour and 350 ml of water-yogurt and everything else, of course, too.
but if you replace some of the flour with something useful, I'm afraid not to guess ..
Girls! how do you count? or is this bread not for the lazy?

[Mirabel, Vika]

Mirabel, Vika, I almost always put bread on at night, because during the day the electricity is often cut off. Always part of the flour is rye and whole grain. Many girls say that then the water needs to be regulated, more or less than in pure wheat, but I was lucky - the water is always the same. Try it with additives during the day, and then you can put it on at night too. Or do you mean some other flour, not rye with whole grain?

[Natasha]

Natasha, Yes Yes! her very! Well, even spelled and oats flakes.
yes, it always happens in different ways with water, the flour is very dry and the kitchen is too dry, which is not typical for Belgium
now I bake half rye bread, added 300 grams of water for 400 grams of flour and the roof is slightly undermined, I probably needed even more liquid

yes, it always happens in different ways with water, the flour is very dry and the kitchen is too dry, which is not typical for Belgium
now I bake half rye bread, add 300 grams of water for 400 grams of flour and the roof is slightly undermined, I probably needed even more liquid

Yes, in this case, unfortunately, it is difficult to leave unattended ...

[Mirabel]

Mirabel, I always take 280 ordinary wheat flour from 400 grams of flour, and then add whole grain and whatever I can get my hands on. I don't change the amount of water, I always put it on at night.

[Mirabel]

but if you replace some of the flour with something useful, I'm afraid not to guess ..
Girls! how do you count?

Mirabel, you can replace at first 30-50 grams of flour, then gradually increase the amount of useful flour and stop when you get the desired taste of bread.

Good morning! But my whole grain flour does not go in any way, I only sang from it 2 times, fresh bread is delicious, they ate instantly with butter for tea)), but on day 2 it did not go, his husband's smell evokes associations with mixed feeds that he unloaded in construction teams))). I know it's useful, but I don't like it, even in supplements.

[Vera]

Vera, tsz flour spoils if stored improperly, may turn rancid. It is advisable to store it in a cold place, when buying it, see the date of manufacture. But I, too, are not always satisfied with the taste of bread with tsz wheat flour on the second and subsequent days. Best of all at the moment from my experiments turned out to be bread with the addition of old dough.

[$ vetLana]

$ vetLanaThanks for the tip, like this from the old test))? Tell me))

[Vera]

Vera, after kneading the next bread, take a little dough, put it in the refrigerator. Put this dough in the bucket the next time you bake your bread.
You can read about the old dough from Admin.
https://Mcooker-enn.tomathouse.com/in...71685.0
On our site there are bread recipes using old dough. Search if interested



Here's more about bigu, pulish, what's the difference, who uses
https://Mcooker-enn.tomathouse.com/in...71531.0

Good day! I am going to bake bread, according to the recipe it is baked on a dietary regime. But in my version of the stove (euro 2511), this mode is not (((what is the peculiarity of the dietary one, can I bake it on whole grain, for example? In the recipe, 200 g of plain and whole grain flour.

[Bober_kover]

Bober_kover, Diet just goes for whole grain bread. So give it a try. Duration of the program Dietetic 5 hours in Panasonic-2501

[Anyutok]

Anyutok, so I correctly assumed))) in my stove this mode is called Whole wheat and also lasts five hours.

The baking temperature is the same on different programs, only the time is different?
Does the crust color the oven bake differently from heat or baking time? I need to know to use it better.

[RingoRoma]

RingoRoma, the baking temperature differs on some settings. And the crust color is achieved both with time and heat. I can't say specifically, I didn't take readings, I just noticed.

I want to ask Panasonic about the old dough. I'll write as I do, but maybe not quite right. Who thinks what

I knead the dough (in HP), separate a piece, put it in a container, cover it with a foil and put it in the freezer.
The next time you bake bread: I take out the container with the dough from the freezer, put it in the refrigerator compartment. When the dough is thawed, I transfer it to the table to keep warm. Then I add the old dough to the HP bucket, which already contains other ingredients.
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Lena, pound, come back to us. So need your advice