NetMistrust


What is detune?


I often see this term here, in the instructions for my cotton in modes there is temperature equalization, kneading, raising and baking ... there is no detuning
Kalyusya
Proofing... That is, the dough should come up after kneading, rise.
NetMistrust
Quote: Kalyusya

Proofing... That is, the dough should come up after kneading, rise.
It turns out that proofing is a rise in other words?)
Kalyusya
Exactly. The dough or products made from it should stand, rest and rise.
OgneLo
Quote: NetMistrust
climb
this is proofing, in your instructions
Svetlenki
That's a very good question. I have misused this term for a long time. Proofing is the last rise after the formed piece, just before baking. All other previous stages are dough fermentation. In any case, this is how I use this term now.
fffuntic
Natalia, in a practical sense, for your bread maker, this term will be used as the time after the last crushing of the dough with a spatula, that is, deflation, until the moment of baking, that is, the last swelling, which will then determine the volume of your bread after baking.
Instructions do not go into such subtleties. They have a batch of 1, 2, 3, 4, for example, that is, the spatula moves, and there is 1, 2, 3 rise (rest) - the spatula is at rest, the final stage is baking.
And from the perspective of a baker, they are all different. For example.
1. - initial mixing. Mixing of ingredients.
2. - long-term mixing.
Often 1 and 2 do not have a pause and are the same. Then the terms kneading-kneading do not differ.

Then comes the first ascent.
Then the first workout, a very short light movement of the scapula))))
Then comes the second ascent
Then the second kneading (for example the last), also a few jerks of the shoulder blade, the dough was deflated for the last time.
Then proofing - the last rise-swelling right before baking.
Then baking.
Admin

In this topic, I described in detail all the stages with pictures FORMATION OF A TEST WORKPIECE - "KOLOBKA" HOME BREAD BREAD UNDERSTAND # 6
NetMistrust
Quote: fffuntic

Natalia, in a practical sense, for your bread maker, this term will be used as the time after the last crushing of the dough with a spatula, that is, deflation, until the moment of baking, that is, the last swelling, which will then determine the volume of your bread after baking.
Instructions do not go into such subtleties. They have a batch of 1, 2, 3, 4, for example, that is, the spatula moves, and there is 1, 2, 3 rise (rest) - the spatula is at rest, the final stage is baking.
And from the perspective of a baker, they are all different. For example.
1. - initial mixing. Mixing of ingredients.
2. - long-term mixing.
Often 1 and 2 do not have a pause and are the same. Then the terms kneading-kneading do not differ.

Then comes the first ascent.
Then the first workout, a very short light movement of the scapula))))
Then comes the second ascent
Then the second kneading (for example the last), also a few jerks of the shoulder blade, the dough was deflated for the last time.
Then proofing - the last rise-swelling right before baking.
Then baking.
The most interesting thing is that in the instructions this is in one stage, without decryptions and clarifications
fffuntic
Natalia,

so which one did you end up buying? Panas, Garlin or Kenwood? You follow Panasik recipes and write about temperature equalization. I dare to assume that I got confused in the panasik studied up to the ears by the whole forum
Better go with all the panasik questions to the topic
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
at the beginning of the cap you will find the most important tips and favorite recipes. The topic will answer all questions regarding the stove. We have time tables for the main modes, see the links in the topic header.
You have one of the most beloved and studied stoves, and you are confused in "detuning"
in Panasiks "temperature equalization" does not apply to baking. This is a feature of the stove for two purposes: it prevents user errors, that is, if the milk is from the refrigerator, then during the standing time it will heat up the ingredients and they will become the optimal temperature for kneading, and maintains the mode within a clear time frame.
The plate contains the standing time, for example: 30 minutes - 1 hour. This means that in winter the "winter" mode, when the temperature in the room does not exceed 24 degrees, the machine will start mixing in 30 minutes, and in the summer "summer mode" in a hot room it will start mixing in an hour.
Thus, the exact time of the mode is also set strictly according to the plate. If the mode is recorded as 5 hours, then after 5 hours it will end, but the kneading begins, depending on the temperature in the room.
Then Panasik goes
1. The main batch.
A pause at 5 minutes. Just a little.
2. Basic kneading. Complex movement of the scapula with small pauses.

Further, in the models up to the 2010/2011/2012 series in the main programs for the wheat dough there were two fermentation, two kneading, the third rise - proofing, baking (3 rises).
In the newest 2010/2011/2012 models, modes have been added with three fermentation, three strokes and one proofing (4 strokes).

NetMistrust
As a result, I chose the Panas sd-2511 model. Now I'm thinking if the result will be the best if I put a stirrer for rye bread for white or gluten-free bread))))

And someone manages, with all the peculiarities of baking rye bread, to cook the latter on the French bread mode
I'm really confused))
fffuntic
here, please, there are many of us and everyone is very happy with the new mistresses of their favorite stove
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

but first, do not be lazy, have an idea of ​​what is happening in our stove, that is, look through the Primer of the HP Owner
Wheat flour gingerbread man (master class)
Gingerbread man made from wheat-rye flour (master class)
Simple and clear about rye dough
Well Basics Section bookmark and browse the database at your leisure. So that you understand the difference between wheat and rye-wheat bread.

Also, ask questions not in general terms, but show a specific recipe with a specific composition. We will talk about it specifically.
And now. For white bread, a comb is not suitable, for gluten-free bread you need to look at the consistency, but in general it is also not suitable, because aeration of the dough with a comb below the shoulder blade.


$ vetLana
Quote: NetMistrust
rye bread
Because rye is called rye and wheat, that is, they use not only rye flour.
Svetlenki
Quote: $ vetLana
Because rye is called rye-wheat

Rye-wheat bread becomes if the percentage of rye flour in relation to wheat in the recipe is more than 50
Ekaterina2
Quote: fffuntic
o aeration of the dough with a comb below the scapula.
And I have a comb all the time ..... And it seems like a good bread turns out.
fffuntic
Ekaterina2, in our own kitchen no one bothers us to do what our soul wants and likes. If the bread suits you, then hold a comb

Irgata
In the name of Temka there is an error in the spelling of the word distRoyka will remain so?

To lure inbox?
And to bother - what is the topic about?

$ vetLana
Quote: Svetlenki
Rye-wheat bread becomes if the percentage of rye flour in relation to wheat in the recipe is more than 50
I'm talking about Rye. There are many recipes on the site with the name rye, but in fact rye-wheat.
mamusi
Quote: $ vetLana
There are many recipes on the site with the name rye, but in fact rye-wheat
Yes, it is, many call it a word Rye any dark bread (so for simplicity).
And the conditions for kneading and baking are different for them. That is why Sveta says to clarified people what kind of bread they do not work or they are interested in: after all, rye, rye-wheat wheat or wheat-rye.)




Quote: Irsha
In the name of Temka, will the error in the spelling of the word strain remain?

To lure inbox?
And to bother - what is the topic about?
Irish, I also ask myself this question. But
fffuntic
Irish, I also ask myself this question.

Happy New Year, girls, we just have a girl here who came to the forum on January 6, and if I'm not mistaken, on January 11, she first saw the HP-machine, and she was also buying it interestingly, rushing between three completely different models. For 4 days on the site, apparently somewhere I found a "detuning" and got confused what is "rye" bread, if it is baked in the French mode. By the way, I even intrigued where they do this with us

We have a topic here "just about bread"
Well, it's impossible to push this girl into a profile topic on Panasiks
mamusi
Quote: fffuntic
in no way this girl can not be pushed into a profile topic on panasiks
So you just have to ... go there and wait for her there, probably ...
akonsu
Why knead the dough before baking after fermentation and let it rise again? As I understand it, in order for some chemical processes in the dough to start / end, etc. What?
Crown
Quote: akonsu
What kind?
The dough should ferment well, ripen. If it is not crushed, then the carbon dioxide will interfere with the yeast's nutrition (keep working).
In other words, there is a fermentation process, like milk, cabbage, wine, vinegar.
akonsu
Thank you, Galina.
Kapet
No one was able to intelligibly answer a person to his question ...

"Upset" is such an upsetting state of mind, which then smoothly flows into a state of "sadness" ...

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