Baking in Panasonic SD-257

Here's another way, completely cool the bread on the wire rack, then put it in the p. E. package and after a while the crust will be soft and the bread crumbles much less

This is not just a way - all bakeries used to work with this technology.
The bread always cooled down after the oven.
(Recently I talked with a human - she works at a cotton factory).
Only now, in times of progress, warm, still hot bread is immediately packed and transported to consumers, which causes condensation, poor storage and quickly appearing mold.

Tell me, I'm baking a cake from the "proven recipes" series, I forgot to choose the baking program with raisins, it's worth just bake, can I just sprinkle raisins and nuts on top, until the end of the program another 3.30 hours?

You can add raisins directly into the batch, but most likely it will not retain its shape. It is better to wait until the end of the kneading, quickly knead it with your hands and return the dough to the HP without interrupting the program ..

I fell asleep while the dough rose, which I will lay out a little later ...

this is what I got in bake mode, but I needed bake raisin

Tell me. experienced bakers, I was going to bake bread with cheese and sausage from the instructions. it says to add 300 grams of wheat flour with bran. And if I have separate wheat flour and separate bran, in what proportion should I add it? Thank you!

replace the appropriate amount of flour 1-2 tbsp. l. bran.

Please show me how the bran that is added to bread looks like, I can't find it in Moscow stores, do I need to go to some specialized ones?

Beige brown. I don't even know how to describe it exactly.
There are bran in pharmacies, you can search in health food stores. In general, ask in your regional branch.

Rina72, thanks! And I thought I needed more ...

ma-ri-na, I can't show it, I bought a bag of bran in the dietary section (they are served there with different fillings - blueberries, cranberries ... I have pine nuts), so I add them. They look like light brown bread crumbs.

[10. Bran]

Now I'll find, somewhere on the forum there were proportions ...

10. Bran - (usually 10-20% of the total flour, but more is possible) - reduce the glycemic index of bread, increase its fiber content. Bran dough takes more water and makes bread less airy. With a large amount of bran in the recipe, it is advisable to use special modes (whole grain, dietary, country bread).

Rina72 thanks again, copied it into my bread "notes" ... I'm learning lessons ...
I still have a question - I baked bread with malt, boiled it with boiling water, put it on the window to cool, and happily forgot about it. The question is, is it possible to use this malt now (several days have passed) or is it better not to risk it

[relevant topic]

Here I will not say anything, I do not brew malt (I once read information from one technologist that it contains enzymes that lose their properties at high temperatures). But my bread, even with unbrewed malt, turns out to be very aromatic and dark. I bake this recipe and what happens https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

And it is better to ask questions about ingredients in relevant topic

ok i went there

Save, help! I baked bread with bran according to the recipe from the instructions. And his roof fell. Then I thought that there was too much water in the recipe. If someone baked with a recipe, did you subtract the water? Until what time? Thank you. This one came out.

[Laksana]

Laksana, but what about the consistency of the dough? What kind of bun was?
Bran - the product is sometimes unpredictable, they can take a lot of water, and maybe not enough.

looked ..... a little thinner than the usual rye. So it's the bran? The next time you can put not three spoons, but 5?

And only wheat flour or wheat + rye flour?
And in general, it is better to use the recipes proven on the forum, with bran there is their van, carriage and even a small trolley. You just need to search.

And adding more bran is risky.

Analysis of why bread does not turn out according to this or that recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144.100

there are recipes for bread made from whole grain flour and bran
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0

wheat + rye, everything is clear according to the recipe from HP

unfortunately ac nowhere does not have whole grain flour ((((

[Rina]

I fully agree with Rina ! From my small (three-week, but daily))) experience in baking: all the recipes taken on the forum were always obtained, I even had to add or reduce something a couple of times. But from the recipes for HP, only wheat bread is 100% good. in the recipe there is another flour, or flakes, or bran - the result is not that inedible, but, as they say in advertising: "no ice!" Although I always spy on the bun

[Sherly]

Sherly custard (rye) turned out great the day before yesterday and I relaxed

Laksana, the fact is that recipes in bread maker books are often not suitable for real work.
1.developed by people with very little understanding of real baking,
2.developed for a different flour (this is at best),
3. mistakes were made during translation and printing,
4. simply reprinted from unverified sources.

[Laksana]

Laksana I hope that over time experience will come and we will be able to correct any recipe for ourselves. But so far I am only a "elementary school student" and therefore prefer to use proven recipes. In them, even if I experiment and change something, the result still does not disappoint. As long as it matters to me

such a cut. The bread is tasty, slightly moist. Next time I'll experiment with water.

[Laksana]

And I want to stand up for our instructions, I bake so far only according to it and there have never been any punctures. I also baked bread with bran from the same place, though instead of rye, I added wheat bran, everything worked out to the delight of the whole family.

Laksana I hope that over time experience will come and we will be able to correct any recipe for ourselves. But so far I am only a "elementary school student" and therefore prefer to use proven recipes.

here I am the same student and so far I do not dare to experiment.

Say and the dough for homemade noodles is the same as for dumplings. or is it something different?

And I want to stand up for our instructions, I bake so far only according to it and there have never been any punctures.

Yesterday, out of curiosity, I bought a ready-made mixture "Pudov", baked "Borodinsky" ... Now I also stop grumbling at our instructions. It turns out that the recipes from it were far from the worst bread
PS. Just according to the recipes from the forum, they were tastier and prettier .... Everything is learned in comparison))))

Panasonic has very good recipes in the instructions. I don’t know, they corrected it in the manual to 256/257, but by 254/255 for the rye program there is a recipe “with bran”, in which 255 + 200 g flour (wheat + rye) + 3 tbsp. l. bran is indicated 430 ml of water, and this is really a lot. That is, we have an error or a mistake (say, 430 instead of 330).

[Rina]

Rina vooot, on this occasion I grumbled HP bought about 3 weeks ago, nothing has been fixed: 225g + 200g + 3st. l bran-water 430 ml))
I also baked from several types of flour on the main mode: 225g wheat + 40g corn + 4 tbsp flakes. l and water 220. I added flour in the process of kneading, but still it turned out to be moist and low (although compared to the brick from Pudov it is still a giant))) ... But the usual, milk, egg, French, with raisins - there are no complaints! Everything is fine!

[Sherly]

Sherly , I am distracted by small ones, so I just could not remember who it was the other day tried to figure out this recipe

I tried))) tomorrow I will bake it with 330 ml of water

[Laksana]

Girls, I grumbled in general about recipes made from several types of flour that are in the Panasonic book))) Laksana, apparently, already on the specific Laksana write later, how did it happen? Pliz ...

[Sherly]

Sherly, I'm looking there about the mixtures, the "manufacturer" is trying to tell you something. As for the mixtures, although about different brands, the reviews of our husbands are almost the same. I once bought two breads, one with rye flour. I made this "rye", my husband tried it and said "Bread is nothing, but it tastes like a store. You can cook it better!"

Question: why start with the purchase of a bread machine, if then bake from ready-made mixtures? For them I see the only somehow justified possibility of using it - for example, in a country house or in a village, when the store is sooooo far away, but they want some kind of bread and there is a bread maker. The mixture can be stored for months. On the other hand, what prevents you from having a little of the same dry malt, gluten, spices, a jar of honey?

[Rina]

Rina I agree with you! I bought it out of curiosity, I'm a "young" baker, so everything is new and interesting)) But until I found malt and gluten, I baked it with rye flour without them, added dry kvass. With one of these loaves I went on a visit - and unexpectedly for me everyone who was present there liked it. They even said that it looked like rustic bread, as it was in my grandmother's childhood. There would hardly be such an opinion about bread from "Pudov")) Now, for comparison, I will post a photo there

I already told you ... when I was with my father-in-law (I also bought him a Panasonic and taught him how to bake), I baked the most ordinary bread from ordinary wheat flour 1 with (gray), only a little apple cider vinegar and "wet" yeast used. So my mother-in-law told me that this bread reminded her of the bread that she ate in her youth in some town. That is, she remembered THAT bread so much, but this one reminded her ... Isn't this a praise for good, regular bread? And good, proper bread is not made from a mixture

I like simple dishes myself ... the same applies to bread ...

[Rina]

Rina On my list of what I definitely want to try to bake bread with, there are live yeast, whey, and malt .... And I will definitely find and try them!
PS. Not quite in the subject, now I want to buy another MV (the forum tightened)))) to remember the taste of grandmother's porridge from the oven

Is MV - is it multi- or slow-?

[Rina]

Rina while I'm only studying multicooker, my head is already spinning))))

Is this not a praise for good, correct bread?

Yesterday I treated my friend to the usual basic white bread from the instructions, so she said that when she ate it at home, she almost cried, so he reminded her of the taste of her childhood. Before that, she was skeptical about bread makers ...

Before that, she was skeptical about bread makers ...

My husband also smiled skeptically when I voiced the idea of ​​buying HP ... And now in the store, in response to my offer to buy a French baguette that he previously revered, he said: “No! I don’t want to! It’s not tasty! I’d better buy you a bag of flour "

"no! I don't want to! It's not tasty! I'd rather buy you a bag of flour"

golden words and a golden husband!

[Rina]

Rina Thank you)))
now "golden" asked the question - is it possible to make homemade noodles? I understand that the dough can be made ... and then what? how to turn dough into noodles? never did anything like this

we have a suitable theme. Probably no noodles cutters? Is there a rolling pin? Roll out the dough thin enough, sprinkle with flour, let the layer dry slightly, roll it into a loose tube and cut with a sharp knife ...

Here you can search for dough recipes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=231.0

[Rina]

Rina thank you! I would hardly have thought of looking for the topic of noodles in the section "BAKERY AND PASTRY PRODUCTS", if the word! I will study tomorrow
PS. And, of course, no noodle cutters)) Well, nothing, and we'll look for it, buy it))

Today I continued to master this miracle of technical progress. All recipes from the operating instructions for the Panasonic SD-257 bread machine have already been tested, I wanted to invent something myself. Here's what happened:

Wheat buckwheat bread with onions, garlic and dill
Yeast Saf-moment - 2.5 tsp.
Wheat flour Makfa V / S - 500 gr.
Buckwheat flour - 100 gr.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Dried onions - 2 tbsp. l.
Dried dill - 1 tsp
Dry garlic granulate - 1 tsp.
Olive oil - 2 tablespoons l.
Water - 390 ml.

Lay in the order in which I wrote. Bake in basic mode, medium crust. There may not be enough water - you need to look during the kneading process, it depends on the quality of the flour. It will be possible to add 10-20 ml if the dough seems steep. Do not overdo it only! At the end of the rise of the dough, brush it with water and sprinkle with sesame seeds. Bon Appetit!
The baking smell was breathtaking! And the taste cannot be compared with any Ashanovsky!

The question is, at the end of the rise, grease with water and sprinkle with sesame seeds. Do you mean, just before baking, open the bread maker and pour water over the dough? Or how?

Yes, of course, literally in a minute - you pull out two plugs from the network and slowly grease the top with liquid (milk, kefir, egg, water) and sprinkle with sesame seeds, flax seeds, coriander, everything that fits this or that bread recipe, and most importantly - according to your taste!
P.S After all the manipulations, do not forget to insert the plug into the outlet.

I report on bread with rye bran.

The roof did not collapse, but it was not convex either. Poured 330 water instead of 430. The gingerbread man was good and a puddle as usual with rye. Maybe a lot of yeast? Or even reduce the water by 30 grams? What do you think?

Yesterday I treated my friend to the usual basic white bread from the instructions, so she said that when she ate it at home, she almost cried, so he reminded her of the taste of her childhood. Before that, she was skeptical about bread makers ...

Friends-bakers, all the more so, technologists, as a rule, are against HP.
But we haven't tried this delicious bread yet.

And what I like about Panasik is how much I bake, it is always baked. Denser, looser, with a burst roof or straight - well, always baked. And this makes me very happy.

My husband also smiled skeptically when I voiced the idea of ​​buying HP ...

Exactly! and mine is the same. And now he brags to all his friends what we bake bread! and talks about the advantages of purchasing a bread machine - all the same that I told him when I persuaded him to buy it.

And what I like about Panasik is how much I bake, it is always baked.

Agree! I really have nothing to compare with, but I am unspeakably happy with my purchase! I even talk to my stove, and thank you for the handsome bread! (Maybe it's a clinic) And how the mood rises when you take out a thick, ruddy, fragrant bread from the stove! It's just some kind of bread magic!

[Laksana]

Laksana I, alas, also cannot answer this question unequivocally, only to speculate. I had something similar (though I don’t remember what recipe for baking, it was one of the first loaves) Here it is:




I always take yeast according to the recipe (and there seems to be a lot of them in our book))), I sin on the amount of water