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

[jawar]

jawar, I left a year ago to bake dark sourdough bread and in the oven. Because I don't like dark yeast bread to taste.

[This recipe (changed only whole flour, to rye "Uvelka")]

This recipe (changed only whole flour, to rye "Uvelka")
Wheat flour - 200 g -
Whole flour - 200 g -
Salt - 1 tsp -
Powdered milk - 1 1⁄2 tbsp. l. -
Oregano (dry) - 1 tbsp l. -
Butter - 1 tbsp. l. (15 g) -
Water - 320 ml -
Whole olives without
seeds - 50 g -
Dry yeast - 1 1⁄2 tsp -

The roof collapsed - there is a lot of water. The standard for 400 g flour is 280 ml of liquid (for example, in the instructions for French). And here, firstly, there are 320 water, and, secondly, there is also liquid in the olives.

[Alexander]

Alexander, in my opinion, a lot of rye flour. Try 300 wheat and 100 rye. Watch out for the kolobok.

[Olga]

Olga, thought the same. And the recipe is taken from Panas himself from the book
Svetlana, I just can't get used to it, to this rye flour. I do everything as in the recipes.
,
apparently the water is too wet
Igor, I see. But that HP was bought just for baking everything, and not that one in the HP, the other in the oven, the third in general at the stake. We will train, do that.

[Alexander]

Ready

Alexander, it is necessary to reduce the amount of liquid. The roof collapses from its overabundance.

[jawar]

jawar, I recently joined the bakers with my Panasik, but I mainly bake rye-wheat or rye bread. Specifically, Borodinsky came out great the first time according to this recipe: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=6778.0
But I do it not on an automatic program, but on warm kneading for 15 minutes, then proofing in a switched-off oven until the volume increases by 1.5-2 times, then I turn on the baking for 55 minutes.
You can do the proofing in the service mode, but I have not tried it. The main thing here is to make sure that the dough does not stop and fall. Once I fell, I had to go all-in: I kneaded and again left to part and then baked. It didn't, the taste didn't suffer)

[Igor]

Igor, I see. But that HP was bought just for baking everything, and not that one in the HP, the other in the oven, the third in general at the stake. We will train, do that.

I do not argue, but baking black bread in a bread machine is dancing with a tambourine. As you read, they interfere in one mode, distribute in the second, bake in the third. Therefore, I went to the oven. In principle, I also kneaded in a bread maker (now in a food processor), then the dough stands for a while in the form, then I transfer it to another form, the dough rises and put in the oven.

[Tatyana]

it is necessary to reduce the amount of liquid. The roof collapses from its overabundance.

I will experiment, by removing excess water, I reduced the previous ones by 20ml from the prescription ones.
Tatyana, I somehow found rye in the city, but you have two types of them here at once.

[jawar]

jawar, two types are not needed, 1 type is needed. If you read the discussion in the topic of the recipe, they agree that 1 type is even better. I baked and baked in 1 form, or Pudov or the Wizard (it's worse at the Wizard)

If you read the discussion in the recipe topic

(y) Note the date the recipe is posted. If it's a long time ago, then, most likely, the author has corrected the recipe or the topic has found better options. In 2008, there were only a few who dared to buy a bread maker, the recipes were often experimental. I'm not talking about Gasha, her advice on rye bread is very valuable. But time goes on, new flour producers appear, I think, and flour changes.

understandably

[jawar]

jawar, Alexander, You do not use Ozone? They have all kinds of flour. The prices are not the smallest, but the choice is great.

[Svetlana]

Svetlana, I use it. The malt was ordered there with a friend. Wheat flour is full in stores, but rye is less common.

[Alexander]

Alexander, replacing whole grain with rye flour, you need to understand that whole grain contains gluten, and rye has no gluten at all, and accordingly, you need to change not only the amount of liquid, but it is also better to change the program to rye, all the same 200g of rye flour is already rye bread according to Panasonic's instructions I think so

[Buttercup]

Buttercup, so I have such thoughts, and therefore suggested reducing the rye.

[Mandraik Ludmila]

Mandraik Ludmila, I will consider. It's just that the recipe doesn't say which is whole. Rye, wheat, corn or oatmeal. And in this one, which I used, Uvelka ", and it is indicated that it is made from whole flour, baking peeled rye flour.

I will experiment, by removing excess water, I reduced the previous ones by 20ml from the prescription ones.

In the cold season, I have the same problem with a flat or completely collapsed roof. It looks like all my flour has gotten more moist and requires less liquid. I even poured 50 ml less liquid from the recipe, and it turned out good bread!

[Nina]

Nina, how many tons of flour do I have to bake to get it? and she will be different every time

the recipe does not indicate which whole

This is undoubtedly a flaw in the recipe, but by default, if one is not indicated, then it is wheat. Since all other types of flour, such as corn or oatmeal, are very different stories. Many people like cornbread, but if you pour in excess cornmeal, then the bread will be "crumbly", and oatmeal gives extra. moisture to the dough and some "heaviness" ...
Over time, experience will come, we all once started, but now we can bake something of our own, not quite according to recipes or not at all according to recipes

This is undoubtedly a flaw in the recipe, but by default, if one is not indicated, then it is wheat. Since all other types of flour, such as corn or oatmeal, are very different stories. Many people like cornbread, but if you pour in excess cornmeal, then the bread will be "crumbly", and oatmeal gives extra. moisture to the dough and some "heaviness" ...

Yes, some kind of confusion turns out. Wheat flour - 200g and then Whole - 200g. Iponians, such Iponians.
But as for oatmeal, as you suggested in time, that gives excess moisture to the dough, and I'm racking my head, why the dough seems to be unbaked, I just sometimes bake oat bread, and that's it! Thank you, Lyudmila! and then what to do? set the weight to another, or change the mode to another, pitch on the Main

[jawar]

the recipe is taken from Panas himself from the book

the recipe does not indicate which whole

jawar, in Panas's recipe book, whole grain means whole wheat wheat.
In my opinion, they have no idea that there is whole grain rye.
Rye in general, and whole grain in particular, is not difficult because there is no gluten. Gluten is there, albeit a little. And the difficulty is that rye flour has a very high enzymatic activity, so it greatly weakens the wheat gluten in such mixed breads.
You can not replace wheat rye without adjusting the recipe and baking regimen.
In your photo, the dough is clearly overstayed, for such a composition, it might have been necessary to set the rye mode. Well, and to reduce the liquid, this is also correct.

in the cold season, the same problem with a flat or completely collapsed roof. It looks like all my flour has gotten more moist and requires less liquid.

And I have the opposite. During the heating season, the house is very dry, the flour is also dry and requires more liquid. But in the summer, when the air humidity in the apartment is higher, and the flour is wetter.

[Alexander]

Alexander, so you need to keep an eye on the kolobok. It is he who will tell you what is missing flour or liquid. Yes, there is bad flour, but these are isolated cases.
So I now bake rye from Uvelka, I myself only read about its composition on the package at the last baking. But, if we compare it with the Finnish rye tsz, then Uvelka looks more like an ordinary rye, such as Kudesnitsa.

[Svetlana]

Svetlana, then another question.If the dough consists of flour of two grades (types), then with what flour to remove excess moisture? In my case, it was wheat and rye. For the correctness of my thoughts, I will voice my answer - wheat. Right?

and then what to do? set the weight to another, or change the mode to another, pitch on the Main

If you don't like it, reduce the oat flour in favor of wheat flour and watch the bun.
For fun, here is a good recipe for Hercules dough, it is for pies, but I also made bread using it.

Dough patties with oatmeal and rye flour Pies on this dough always turn out lush, soft, fragrant and do not stale for a long time. The addition of oatmeal and rye flour can significantly reduce the glycemic index and ...Linadoc

Dough patties with oatmeal and rye flour # 344

In your photo, the dough is clearly overstayed, for such a composition, it might have been necessary to set the rye mode. Well, and to reduce the liquid, this is also correct.

There from start to finish baking for 5 hours! When rye has 3 * 30. With water I did not guess, this is also a fact. But I added a little flour, which means very little!

the dough consists of flour of two grades (types), what kind of flour to remove excess moisture?

For the correctness of my thoughts, I will voice my answer - wheat. Right?

Yes, because any other strongly changes the properties of the dough, mainly worsens (not in the sense of usefulness, but in the sense of lifting and baking).

from start to finish baking 5 hours! When rye has 3 * 30.

And during this time rye has greatly weakened the wheat one, and additional adjustments have played a role.

And I prefer to add water. Therefore, when using the recipe for the first time, I immediately remove 30-40 ml of water, and then add it.

Thank you all for your help! Moscow was not built in a day

This is how he was in the bucket

I just saw this photo and thought it would fall, and for sure, in the next photo I see a caldera.

It's just that the recipe doesn't say which is whole.

It's always about wheat, there will always be an additive to the rest (rye, oat).

Yes, some kind of confusion turns out. Wheat flour - 200g and then Whole - 200g. Iponians, such Iponians.

That's right, wheat flour is white flour made from grain without a shell, and the c / z is called so because the whole grain with the shell is ground.

[CroNa Galina]

CroNa Galina, understood, thank you! I'll bake the next one differently, on one wheat, just wheat. I think the bread will lose a little from the lack of whole grain, or I will add oatmeal

I think the bread will lose a little from the lack of whole grain, or I will add oatmeal

And it is not a fact that the result will suit you again; in the absence of experience, you must carefully follow the recipe. The properties of flour from different cereals are very different, you cannot simply replace one flour with another, without adjusting the amount of liquid, kneading and proofing time.
First, learn how to bake white bread, gain experience, feel the character and texture of the dough, and then experiment.

[Galina]

Galina, with this there are no problems, oddly enough, it turns out any, and at least with anything, I have already checked on recipes more than once, tomato is generally excellent, and baking thereof, if only one flour is involved in the dough, wheat. I'm already laughing that I will soon stop going for flour, I will throw hay and sawdust, and the bread will turn out. But there are some problems with rye.
And from the above recipe, on the contrary, I wanted to leave only one wheat.

But there are some problems with rye.

Well, if there are no problems with white bread, then you have mastered this stage. Go to recipes for wheat-rye (there is more wheat than rye), but only without amateur performances, and if the result is good, raise the rates, take on rye-wheat and pure rye. Consistently from simple to complex.

Good day! What is the mode in Panasonic SD2500 to make sourdough bread? Excuse me for being stupid, are there any special regimes for white sourdough bread in the designated bread maker? stupidly replacing yeast with sourdough in proportions in normal modes, it is impossible to bake? And if there are recipes, I will be grateful. I sort of figured it out with rye.

[Griha]

Griha, there is a large section Sourdough Bread Recipes. Take a look. There are many recipes.

Thank you for watching. I understood something, something not very well. I would explain in detail for my stove).

stupidly replacing yeast with sourdough in proportions in normal modes, it is impossible to bake?

Stupidly will not work. Proofing time for bread with sourdough is much longer than with industrial yeast. And even for one and the same leaven, today this time will be one thing, and tomorrow it will be another.
Can be semi-hand baked in a bread maker.
- Make a dough kneading on the Pelmeni program.
- Proofing under control at room temperature or in service mode (40 degrees). I don’t remember which buttons to press to start the service mode now someone will clarify.
- Bake on the Baking program.

Service Mode "Warm" rise of the test in the Panasonic SD-2501 service mode

I'll try at 2500

Stupidly will not work. Proofing time for bread with sourdough is much longer than with industrial yeast. And even for one and the same leaven, today this time will be one thing, and tomorrow it will be another.
Can be semi-hand baked in a bread maker.
- Make a dough kneading on the Pelmeni program.
- Proofing under control at room temperature or in service mode (40 degrees). I don’t remember which buttons to press to start the service mode now someone will clarify.
- Bake on the Baking program.

Thanks, I understood. True, some on the "French" mode do

for my stove to explain

All Panasonic are similar: the Main, French, Baking and some other programs for ovens from 255 to 2512 are the same (I think I'm not mistaken).

True, some on the "French" mode do

Again it depends on the leaven. If you are very nimble, it can work. But not a fact. Need to try.

True, some on the "French" mode do

You can put a little yeast along with the starter, for example 1g dry. This greatly reduces the dough proving time. Here's a recipe for an example:

French sourdough bread in a bread maker We put the products in a bucket in the order recommended by the manufacturer, but so that the leaven is between flour and water, we select the French Bread Program and go to do our ...Zest

[Panasonic 2512]

Hello everyone!
This is how I got the result today, on kvass, Panasonic 2512

Kvass bread
Select the ‘09’ menu

Wheat flour 300 g
Rye flour 260 g
Salt 1 1⁄2 tsp
Sugar 1 1⁄2 tbsp l.
Cumin 1 tbsp. l.
Kvass (still, malted) 400 ml
Dry yeast 2 tsp

[Alexander]

Alexander, good bread. You like? Do not eat hot, let it settle, but rather stand for the night.

[$ vetLana]

Yes, $ vetLana, let us settle. The taste is interesting. And I added other herbs, rosemary, coriander, and the salt was Adyghe, with herbs.

[Alexander]

Alexander, very good bread turned out

I'm studying, Lyudmila

[jawar]

jawar, delicious! Your own kvass, unsweetened?
When I bake on kvass (alas, store-bought, carbonated) I no longer add sugar.

Kvass bread

And I added other herbs, rosemary, coriander, and the salt was Adyghe, with herbs.

Oh, that's our way!
I also use turmeric and red pepper, the bread is bright and spicy.

This is the result I got today

Excellent bread! Congratulations.