Why didn't the bread seem to be baked inside?

[The bread inside did not seem to be baked]

The bread inside did not seem to be baked

Please, help. I bought a Panasonic 2511. The bread is beautiful. The crust is crispy, And the crumb shrinks, as if not baked. I put it strictly according to the recipe

I put it strictly according to the recipe

On what?
and Ambulance)))

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

There are a lot of questions.
What flour?
Is there a scale?
What's the recipe? Book or with HP (verified), etc.
What program were you using?

And the crumb shrinks, as if not baked

If the crumb is wet, crumpled in the hands like plasticine and so on ... then the reason is most likely in the lack of control over the flour-liquid balance when kneading the dough.
Learning to make bread dough: Help Contents of the section "Basics of kneading and baking" we watch MASTER CLASSES on KNITTING THE Dough (BOLS)

The flour-liquid balance rules apply to all bread makers to obtain quality dough and finished bread.

Maybe the flour is contaminated with what?

Maybe the flour is contaminated with what?

Yes, I thought too. There was such, Brrr ... as I remember

And the flour is not accidentally from a bag of "peas". Recently, for the first time in my life, this happened. For the first time I thought it was not baked. And when it happened again, I had to throw away two bags of flour .. I bought it at the Crossroads on sale. Alas! Earlier I only read about this "potato stick".

I put it strictly according to the recipe

As a rule, newbies from baking do not know how to correctly describe the problem of baking and the result obtained. Therefore, first, judging by the description of the crumb, you need to check the first version, namely the observance of the flour-liquid balance, the bun.

And then check the quality of flour, there is a topic Diseases of bread (potato, mold, chalk, pigment, drunk bread)

Several times it happened to me - the crumb inside was damp and sticky. The problem was solved by replacing the flour and reducing the liquid by 10 ml. As for the flour "peas", then I took this and the bread turned out to be normal. The point is, apparently, not in the "peas", but in the unsuccessful batch of this (and any other) flour. It may have been contaminated or absorbed too much moisture during storage. Flour of good quality is sifted through a sieve (not a sieve!) All the way down and the surface of the flour is not disturbed during sifting. Wet begins to roll into balls the size of cherries. I am always suspicious of such tricks. But if, when you press the ball with your finger, the flour crumbles, I put it in the dough. I don't follow the kolobok. I am sleeping at this time. I turn it on at 23-00 and go to bed.
Happy bread to all!

Good day. I'm baking 8 rolls already. Both white and rye. The scales are there. I tried recipes from the book and from the forum, all the same, the crumb is erased when cutting. Not much, but there is. I changed flour, yeast. I followed the kolobok. The gingerbread man did not always turn out round, and the shape of the bread after baking is correct. The reason is only in the crumb. I used to have a purely Japanese HITACHI OVEN. Worked for 30 years. I never followed the kolobok. I put in the food and that's it. The bread was delicious and flavorful. Now I bought a Panasonic 2511, the bread is completely different and there are problems. Maybe the problem is in the stove itself. How to check? Help.

[only at the end of the batch]

Questions about a specific stove should be asked to its owners, that is, go to the Panasik topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.7300
However:
1. when you ask a question, you must give comprehensive information. That is, a detailed recipe, mode and photo of the product with a cut. What steps were taken to fix the "defect" and what was the result.
Because you think that the kolobok was tracked down by other things, and perhaps there will be some obvious defect in the photo of your product.
Perhaps you initially use some kind of thread, a fast mode, in which there are no elastic crumbs, or you shift an excessive amount of yeast, the owners of other stoves often sin like this.
Also, a kolobok in Panasonic must be a kolobok only at the end of the batch and preferably such a soft kolobok, closer to the comma. In Panasonic, you can knead a fairly soft dough. The crumb of bread will differ in how you get the bun.
That is, exactly how you use the stove has remained open since your first post.
2. Please indicate your model your favorite Hitacci bread maker and favorite mode in it, which suited you so well. And we will tell you which mode in Panasonic is most suitable for imitation.

I cannot name the model n Hitachi. I threw it out for a year already. She was brought from Japan. I can't find the documents after moving. I'm sorry I didn't take a picture. But on the pho about the bread turned out to be normal, but a little crumb remains crushed when pressed. And the taste of the bread is not at all the same as it was in Hitachi. I do everything according to the recipes of the book or according to the recipes of the forum and put the program, as advised. But the rusks are obtained from this bread, delicious, crumbly. Children and grandchildren gobble up with pleasure. Now I will try the raisin bread again. Then I will definitely describe it in e, and if I can attach a photo, then I will send the photo too Thank you for not leaving my problems with bread unattended

I cannot name the model n Hitachi. I threw it out for a year already. She was brought from Japan. I can't find the documents after moving.

You may have had a Hitachi HB-B100 model, regular bread:
water - 270 ml
flour - 375 g
salt - 6 g
sugar - 21 g
powdered milk - 8 g
oil - 23 g
dry yeast - 3 g
baking time - 4 hours 10 minutes, weight - 590 g,
The recipe differs mainly in slightly increased amounts of sugar, salt, butter and milk, if you have not changed the amount of ingredients to your liking.

but a little crumb remains dented when pressed. And the taste of the bread is not at all the same as it was in Hitachi.

In general, Panasonic preserves the tasteful juiciness of bread when baking, that is, the crumb is not dry, but you can always adjust the recipe to your taste. For me, for example, for the recommended amount of water in 330 g, I have to add 30 g more flour than in the recipe, since when the amount of water is reduced to 300 g, the taste is no longer the same and mix wheat flour / s with wheat flour 1 s ...

[your]

You will understand that neither the recipes of the forum, nor the book take into account exactly your moisture content of flour and your yeast. Moreover, the standard flavor does not suit you.
Do you want to achieve the taste of bread that is familiar to you, and are you experimenting with a recipe that is familiar to you? what modes do you choose in Panasonic? I can't get you to do what you are doing.
Flour can be very different, the recipes are even more so, Panasik programs differ. Programs in hitacci also differ, it is not clear, but which one did you use and your approximate previous recipe? Information is too small.

On the forum I see
Hitachi HB-C103
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=29
Hitachi HB-E303
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=27
HB-B100 (instruction)
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=51

photos in the internet are easy to find. What was your and What program, how long did you choose and the recipe you made there? It's hard to guess if you don't know where to start from. You should at least see what exactly you liked something. The stove has been around for many years, you can visually remember what was done and how, at least according to the instructions.

Yes. That recipe and the ingredients are the same. The recipe book was in Japanese. We have never followed the kolobok. And everything worked out great. Well, that's already in the past. Now they are mastering Panas 2511. I put cake with orange juice on program 08, dietary cake with raisins. Recipe. Yeast 1.5 tsp, flour 400 gr. Salt 1 tsp, juice 50 ml. Milk 100 ml. Honey 2 tbsp. l, vanillin 1 sachet. Sugar 1 tbsp. l oil sl. 30gr. Egg 2 pcs. Raisins 100g. Lay in order: yeast, flour, salt, sugar, butter and eggs. Vanilla. Milk and juice. Honey. Strictly on the scales. I beat the eggs with a whisk. Lightly sprinkled the raisins with flour, then shaken everything off well, put it in the dispenser
Already asking. I will take pictures and if I can, I will send a photo or describe the result. With gratitude, ilga



Sorry, kneads

[Ilga]

cake with orange juice, a very scandalous recipe, many there did not have enough liquid for a normal kolobok. I hope you are doing well. You are not only looking at the book, but also on the forum examples of using the recipe. Sometimes there are mistakes, as in the recipe for Moscow buns.



Ilga, each stove has its own rattles. The stoves are not the same, the modes will also give you different tastes. If you want to adhere to the rule - put it on the scales and according to the instructions and no additional movements, and you are far from the only one - we have a cute Vit the same, then you have to get used to the new taste. Additional movement can provide more scope for activity.
However, it would not hurt to go into the topic of panasiks and then choose recipes that have proven themselves the best taste with an elastic crumb due to the ingredients, such as a recipe with whey

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

but in general, you can vary the taste in Panasica due to the recipe, due to kneading the different softness of the kolobok, due to additional standing-swelling with preliminary kneading. It is possible to manually lengthen the proofer in service mode.
And it is advisable to select the recipe and mode. Different Modes - Different flavor effects on the same recipe.

Yes. You're right. Again the bun did not work out. The dough sticks to your hands. I added 1 flour or even 1.5. ... Raisins have already been added and 1 rise has gone. I'll try to send a photo. I can't figure out how to send it. ... Photo. , but the bun turned out to be curved, And to the touch it is soft, but slightly sticks to the hands. It can be seen again on crackers will go

[Ilga]

Yes. That recipe and the ingredients are the same. The recipe book was in Japanese. We have never followed the kolobok. And everything worked out great. Well, that's already in the past.

IlgaIf you liked the taste of Japanese bread so much, why not try adjusting the basic recipe for Panasonic in accordance with the desired characteristics? Make it a little sweeter and more flavorful?
In terms of the number of ingredients, it matches the layout for size M Panasonic:
water - 260 ml
flour - 400 g (add about 20 g more, according to your wishes),
the rest of the ingredients are according to the basic Japanese version.
Program 01 Basic, size M, light crust.

Now they are mastering Panas 2511

Fine. The site has a topic for owners of bread machines from Panasonic, see the link above from fffuntic Lena, with a lot of useful information and various search options for answers to emerging questions. And a whole section: Panasonic Bread Maker.

I'll try to send a photo. I can't figure out how to send it.

Forum topic:
How to insert a photo into your message (here you can practice),
and working with the Gallery on the forum:
Photos for recipes.

[Ilga]

Ilga, cake baking is a special topic. If you want a soft cake, then it is baked just on an elongated dietary one and full porridge is allowed without a hint of a bun. As a rule, they don't track anything here, but they take a ready-made proven recipe from the forum and everything works out.
In a book with cakes, I strained. There, what goes like Easter cake should be perceived more like butter bread and the proportion of water walks.



Ilona, it's not about taste. Ilga wants a firmer crumb, and sugar-honey is not responsible for this effect. For the crumb, kneading and fermentation are responsible in accordance with the quality of the flour, and these are the parameters of the mode. Roughly speaking, ideally a strong special meal for hp + main mode = the desired crumb. But now there is no harmony of flour-regime, which Ilga most likely likes.
It is more expedient to dig deeper into the modes, if you don't feel like moving anymore. And you can take all your favorite old recipes, but try to strengthen the flour in them, for example, give a little whey, or ascorbic acid on the tip of a knife. But there is one more factor to consider.The modes differ in time and the yeast must also be put in different ways.
In general, in the new technique, let's say it's too lazy to track the bun, but yeast can also give the effect of extra crumbling, if harmony is not achieved with them. And the yeast in the instructions is not what we sell in the store.

Thanks for the advice. I am persistent, I have to achieve a result. I'll try everything. Fortunately, retired and there is someone to use all my works. 😀

[Ilga]

IlgaHave you recently been using Panasonic?
It's just that these stoves have a peculiarity, until the heating elements are burned, they do not work at full capacity.
You can try not to turn off the stove right away, but wait 10 minutes

[Ilgi]

- we have cute Vit the same

And what about Vit? Yawned to report on the final stage of the glitch analysis. Conclusion: there was bad yeast, and rye flour with wheat grade 1 exacerbated the problem. Now there are no problems, I bake from wheat 1 grade "Red price" from Pyaterochka. I still start at 23-00 and go to sleep. At 3-00 the smell of freshly baked bread awakens. I get up, go to the kitchen, take out some bread, cover it with a clean towel and go to fill up.

For Ilgi.
For the future, I advise you to take into account one point when replacing flour and yeast. It is necessary to change not only flour and yeast, but also the store itself. The store receives flour and yeast in batches. Therefore, you can buy the same bad flour and yeast.
Successful bread to you!

[Ilga]

Ilga, try setting a size larger than the print size and a dark crust. I have Panasik 2511, and there were no such problems.

Again the bun did not work out. The dough sticks to your hands. I added 1 flour or even 1.5. ... Raisins have already been added

Ilga, write the recipe, otherwise if this is a recipe from the instruction "dietary with raisins", then the bun may be sticky and with a tail, and if made of all-wheat flour of the highest grade, then the bun should be slightly softer than the classic one. Also, what is "added 1", one glass, one tablespoon, one teaspoon While it is very difficult to understand something according to your posts, write in detail what and how much you put, then we will figure it out with a collective mind

[Ilga]

Ilona, ​​it's not about taste. Ilga wants a firmer crumb, and sugar-honey is not responsible for this effect. For the crumb, kneading and fermentation are responsible in accordance with the quality of the flour, and these are the parameters of the mode.

I, naive, probably having read at one time Hamelman and others like him, still think that the final result is influenced by everything, from the ambient temperature and the temperature of the ingredients. Not only "sugar-honey" (c), according to the recipe there is also a different amount of butter, milk and salt.
When answering, I was guided by the first post Ilga and its subsequent refinements to obtain the desired taste. Revised photos on the Internet with the structure of the bread and the Hitachi recipe. For structure and taste, I suggested adding additional flour and changing the amount of added ingredients. With a familiar taste, it is easier to evaluate the structure and understand which characteristic is missing. In general, and I had approximately the same impressions of the first Panasonic loaves.

but yeast can also give the effect of extra crumbling, if harmony is not achieved with them. And the yeast in the instructions is not the one that we sell in the store.

The question was about something else:

And the crumb shrinks, as if not baked.

... Yeast in what instructions? Japanese? I cooked according to many recipes from Japanese bloggers with Saf Moment yeast, they use ordinary yeast in the same proportions, I didn't notice anything special, the result is always excellent.

I am persistent, I have to achieve a result. I'll try everything.

Ilga, master the Gallery and post your photos with full comments. Good luck and good mood to you!

[Ilona]

Ilona, of course you are right and the theory. EVERYTHING affects. Of course, you can start with taste.
after all, this is what a collective mind is needed for, so that each of us on our part could give advice.And then some one will definitely work to our common pleasure, since we are all Panasik fanatics here and we want our new member of the community to get only pleasure from exploitation.

[Lena]

Of course, you can start with taste.

Lena, I would still not share the taste and structure in this matter, since with an increase in the amount of baking, the crumb structure changes accordingly, plus another 20 g of flour for size M or 30 g for size L to the total amount of flour, if necessary.

We're all Panasik fanatics here

Yes, that's right, I usually recommend the Panasonic bakery, if they ask my opinion when choosing, as it is of excellent quality and reliability. And you can always pick up a recipe to your liking, as in Ilga over time, it will definitely work out.

Hello forum users. I inform everyone who responded to my problems with baking bread in Panasika 2511. The last time, two days ago, I baked a cake with the addition of orange juice. I want to say that my bun didn’t quite work out, but the cake turned out to be very tasty. I, of course, could not stand it and cut it when it was not completely cooled down and was upset, because I saw that when I pressed the crumb, it again does not return to its original state. But in the morning, he was just lovely. My kids ate it instantly. I didn't have time to take a picture. Yes, in general, I have not yet learned to send. Here the children will be more free and will teach the grandmother. In fact, I am an advanced grandmother, and for some reason here is a brake. Now I put the bread, as per the Hitachi cotton stove recipe, but changed the course of baking a little. First, I kneaded a bun on the program "pelmeni", and then added dry yeast and set program 04 white with raisins. I'll wait to see what happens. I'll write tomorrow. Good luck to all.



It seems I managed to add a photo, it was I who baked the cake. That was such a bun. Of course, I bought Panasik quite recently, only 10 days. My problem is the ratio of water to flour. I can't get the right bun. With your hands, the dough is always excellent, But here, something is wrong. And I bought flour and yeast in different stores. Yesterday I bought a new one. I will try to take a picture and what kind of kolobok is in Panasik now / it is already climbing / 2h10m time remains.

We are waiting for the result.

[Ilga]

I will help Ilga,

My problem is the ratio of water to flour. I can't get the right bun.

Try to bake the simplest bread according to the recipe for your HP, you will feel the bun, and then you will bake whatever your heart desires

[Ilga]

Ilga, well, in general, the dough for Easter cakes may not have a bun, it is usually a rather "liquid" dough, not like for pancakes, but the classic bun does not work, but a flowing smearing mass, for cakes this is the norm