Bread maker in Panasonic SD-256 (part1)

And about the order of filling ... I think it is not in vain that yeast is listed first in the recipe. I always put the ingredients in the order of the recipe. In this case, the yeast is at the bottom. And the water is on top. And she won't break through the flour.

Hello everyone. Today we bought a Panasonic SD 256. Put mustard bread. Did I understand correctly that the higher the temperature, the more the oven will level it? Mustard oil, some kind of Chinese, some hieroglyphs on the label are very eyes eating is this normal?

I tried to bake mustard bread. The most severe disappointment befell. 1 bread turned out to be lumpy. that is, not a lump, but a flat cake that has risen. Only the mixer was in the bread and that's it. The bottom is crispy and the top is pale yellow. The crust was medium. Lucky people! They got French right the first time

[Svetul]

Svetul , we have a section Helpful hints and help in baking bread.
Specifically, study UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention To the kolobok rule

Hello! I tried to bake mustard bread. The most severe disappointment befell. 1 bread turned out to be lumpy. that is, not a lump, but a flat cake that has risen. Only the mixer was in the bread and that's it. The bottom is crispy, and the top is pale yellow. The crust was medium. Lucky people! They got French right the first time

I also had the first lump .. we baked French .. so we didn't have scales and we measured the flour by eye ... so I think it might just be a problem in the ratio of water and flour ..

Thank you girls for the advice. I read about the rule of the kolobok, it turned out to be watery, I added more flour to make the kolobok. I immediately bought the scales together. Written electronic with Vitek calibration function. But the seller said they were made in china. As far as I know Vitek is made in Austria. So why in China? I put a bucket of hp with yeast on the scales, measured out with a measuring spoon, zeroed it, began to sift the flour right into the bucket, woke up a little past the bucket, I wanted to wipe the flour off the scales, they just went to zero. In short, she further interrogated the flour by eye. Then, even in the process of kneading, I had to add to make the bun. In short, the first bread. When I went to bed, my son still put the dough on plain wheat. What size he did, I don't know, wake up, then I'll ask. He baked in fast mode. the height is only 11 cm. The crust is undermined, pale yellow, the bottom is crispy. Can you put the crust on not medium, but on crispy, put on medium, it turns out pale?

[Sveta]

Sveta, when the crust is blown off ("torn off the roof"), the diagnosis "lack of fluid" is usually made.

With weights - now everything is made in China. The Vitek company can only be registered anywhere in Austria. Weigh the bucket with a stirrer and remember how much it weighs, this will protect you from adventures with the scales (with enviable regularity, the scales turn off during the weighing process when the battery seems to be still working, but is about to stop).

"Quick" bread is rarely successful - you need more yeast, and not all the necessary processes take place in the dough. Work out the main four-hour from the basic set of products (flour, yeast, water, salt, sugar, butter), then start for French and other types of bread. Then you will understand the required consistency of the dough, and what color of the crust will be obtained (by the way, it depends on the amount of added sugar and on, for example, milk).

There can be no problems with baking in Panasonic. I have been the owner of this oven for three days and have already baked 6 breads for myself and my relatives. You spend 15 minutes on a bookmark (with sifting flour) and that's it ...Awesome oven-you throw all the products and she does everything herself. And not a single spoiled bread, as some people here write, you just need to weigh the flour well, or approximately pour it and did so. All relatives wanted just such a bakery.

[Sveta_Amursk]

Sveta_Amursk
If you are in doubt about your scale, you can check it. A 5-ruble coin weighs 6-7 grams. If that's the case, then it's not about the scales. Try it, everything should work out for you. And yet, in winter, flour usually loses moisture in our dry rooms, so it is not forbidden to immediately add 10 ml of water to the main recipe.

Hello owners of Panasonic SD-256! Now I have acquired this miracle! Yesterday I baked the first loaf of wholemeal wheat flour. I didn't think to take a picture right away. But today I photographed the same half

It turned out not very even ... But ... what a delicious homemade bread !!!

[verified]

So I became the owner of the Panasonic SD-256.
I baked my first bread today. Plain white bread, according to Lika's recipe, for which many thanks to her!
Here he is, in person:

🔗

🔗

A huge number of "newbie" questions didn't even have to be asked, thanks to your forum - THANKS !!!

I really want to try to bake wheat-rye bread and in this regard there is a request: please poke a link to a not very complicated one (these sourdoughs are difficult for me) and verified the recipe, if there is one, of course ... I am sure that such a HUGE forum has it all, but there is no time to look through this sea of ​​information ...
I am grateful in advance and I will quite adequately accept the phrase "Read the forum" ...

Darnytsia bread (Author fugaska) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
Proven recipes for Panasonic SD-255 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

[256]

Darnytsia bread (Author fugaska)

Thank you!

Proven recipes for Panasonic SD-255

Yes, but I have 256...

[256]

Yes, but I have 256...

It doesn't matter in this case. This recipe does not use the RYE program. Bake in BASIC mode.

Yesterday I baked wheat-rye bread. Only it is uneven again and now also loose

[manna]

manna,
Try my recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87529.0

Or French based
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87529.0

I have found for myself so far the ratio of wheat and rye flour as 3: 1
hasn't failed yet

Didu, thanks for your participation. I will definitely try your recipes
But the presence of kvass confused me ... And then the bread has a taste of kvass?

Hmm ... Generally speaking, normal kvass should taste like rye bread ...
Therefore, the bread that I get has the taste of rye bread.
But where he gets it - from kvass or rye flour, I, frankly, did not think

[Didu]

Didu
As I understand it, you add ready-made kvass. Can you replace it with a dry one, and how?
I hope for a prompt answer - the oven is about to go.

Try the recipe "the same Borodinsky" I bake it myself, you will lick your fingers!

Try the recipe "the same Borodinsky" I bake myself, you will lick your fingers!

Link please? The search results in as many as ten pages ...

Yes always please:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0
Bake! You will not regret!

[Didu]

Didu
As I understand it, you add ready-made kvass. Can you replace it with a dry one, and how?
I hope for a prompt answer - the oven is about to go.

If I was late with efficiency - I apologize. Yes. I add ready-made kvass, which is sold in bottles.
As for dry ones, I will not say anything, I have not experimented ...

I bake with dry kvass (Saf-kvass), it is the same dark brown as malt, and this dry powder smells like black bread, not kvass. On the contrary, kvass smells like malt and bread. It turns out that ordinary brown bread is very tasty. I bake rye bread from the instructions, and where there is malt in the recipe, I add saf - kvass

I bake with dry kvass

I'm
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
tried it too ...

Thanks for the note. And I saw such kvass as yours in Auchan, but was afraid to buy it. Everyone here writes about saf-kvass. Now I will boldly try. I also went to VDNKh (House of Bread store) and bought real malt there, now that's enough until summer.

[simple]

So I became the happy owner of such a bread machine!
And this is my first bread, baked by myself simple recipe from the book with recipes for SD256, I did not dare to change anything in the recipe ...

(y) Very nice bread! Congratulations! And there you don't need to change anything, In the instructions, all the recipes are excellent. I have been baking for a month and so far only from the instructions, mine really like everything, have already tried almost everything.

Good evening comrades BREADERS! I have been studying your forum for a whole month and now I have become the proud owner of Panasonic-256. Immediately put "Plain White" from the oven recipe book. And after 3 hours the aroma of fresh bread spread throughout the apartment. And an hour later we saw him. BEAUTIFUL !!!
Until the morning this miracle of technology cooled down on the grill, and in the morning they took a sample - not bread, but fluff. The taste is excellent. However, it is difficult to cut with a knife, very fluffy. You can't even cut a child for sandwiches to school. Therefore, I ask for advice from professional masters, what should be added or what should be subtracted to reduce its friability? Or recommend a recipe for a sandwich bread.

["White canteen on a long dough"]

Cleopatra, beautiful bread! And congratulations on purchasing an assistant.

About the bread not being so fluffy ...
Here are your options for a standard basic recipe:
1.you can slightly reduce the amount of water (the bun should be a little denser)
2.Replace part of the water with milk whey, it would be nice to sour
3.replace about 20 ml of water with apple cider vinegar (natural !!!)
In addition, use "wet" yeast (pressed)
If possible, use wheat flour 1 and 2 grades ("gray"), and use the recipe "White canteen on a long dough", just modify it for a bread maker (put the second part of the recipe on the main program, size XL). Today I literally prepared bread by this method (in the first tab on the dough, wheat flour, c., In the second tab, wheat flour 2 sec), it is perfectly cut, moderately dense and allows you to spread butter. Arnaut to taste.

[KLEOPATRA]

KLEOPATRA and the saw-knife? he cuts well. does not crush anything. And fluffiness is only a plus. Bread - a miracle with you!

[KLEOPATRA]

KLEOPATRA and the saw-knife? he cuts well. does not crush anything. And fluffiness is only a plus. Bread - a miracle with you!

Thanks for the advice, I will experiment, you see we are used to bread of "not very good quality" over the past 20 years.

Until the morning this miracle of technology cooled down on the grill, and in the morning they took a sample - not bread, but fluff. The taste is excellent. However, it is difficult to cut with a knife, very fluffy. You can't even cut a child for sandwiches to school. Therefore, I ask for advice from professional masters, what should be added or what should be subtracted to reduce its friability? Or recommend a recipe for a sandwich bread.

Just after the end of baking, remove the bucket from the oven and let it cool down until the temperature of the walls becomes tolerable for hands without gloves. And only then take out the bread from the bucket. After that, my bread began to crumble less when cut into pieces. And I also began to make a light crust instead of a medium one.
... And your bread really turned out beautiful

see we are used to bread "not very good quality" over the past 20 years.

In fact, in recent years, quite a lot of bread has been baked using accelerated methods and all sorts of "improvers". By and large, the bread maker is also an accelerated method - the dough simply does not have time to ferment, it does not collect the required amount of acid. It is not for nothing that our ancestors called yeast dough sour. Adding vinegar (note: naturally fermented!) Or whey (which also contains acid) compensates for this deficiency. The recipe "on a long dough" also allows the yeast to work well and get all the necessary biochemical processes.

Cleopatra, try that recipe (I'll write all my steps if you want), I think you will get what you are looking for.

I completely abandoned recipes from my own instructions, from the constant and beloved by the whole family - according to the recipe - a loaf of stagnation times, although I also add a teaspoon of dry mustard (by the way - I recommend adding to all white varieties of bread, but not more than a teaspoon) and rice bread is generally a miracle and not bread. Sometimes I pamper myself and thus Borodino.Instead of panifarin, I use apple mashed potatoes, only less water needs to be poured, we subtract half the weight of the finished mashed potatoes

Today I baked an egg bread machine according to the recipe + added candied fruits and raisins + 1 teaspoon more sugar. It turned out something like Easter cake. The taste is excellent, the look is also, but with fluffiness, I think, it is necessary to fight by deteriorating the quality of flour (1,2) varieties.

[Cleopatra]

Cleopatra, we will be chased for non-theme
1 and 2 grades of flour are not quality, but the type of grinding and processing. They retain more nutrients than white. In Kiev, it seems to be realistic to buy 1 grade wheat.

Want a little experiment? When you bake plain white bread, even with premium flour:
Take 150 ml of water, 200 g of flour from the prescription products and use live yeast - take 6-8 g of them (for 500 g of flour). Put it all in a bucket and put on the pizza program. Turn off after 7-10 minutes, when there is a smooth dough in the bucket.
Immediately set the "main" program, pour the rest of the flour into a bucket on top of the kneaded dough, dilute the salt and sugar in the remaining water and pour the water on top, add a spoon or two of butter (I add butter, you don't need to melt, just not frozen).
Still, if you have apple cider vinegar, replace 20 ml of water with vinegar.
If it is possible to follow the mixing already on the main program, make sure that the kolobok is slightly, but quite a bit denser than the canonical one (you know the rule of the kolobok?)

I think the result will please you.

So I decided to bake rye bread (my first rye). According to the recipe from the instructions for SD 256 ("Brewed Bread", but instead of malt I took dry kvass) Now it's worth it ... And I am tormented by doubts ... some kind of unusual sticky bun compared to white bread ...

A few minutes before the end of the batch

[Gingerbread man made from wheat and rye flour. Master Class]

Gingerbread man made from wheat and rye flour. Master Class

ESmith, read, look. It seems to me that your kolobok was very good.

So I decided to bake rye bread (my first rye). According to the recipe from the instructions for SD 256 ("Choux Bread", but instead of malt I took dry kvass) Now it's worth it ... But I am tormented by doubts ... some kind of unusual sticky bun compared to white bread ...

And on what program did you make Zavarnaya? After all, we do not have a "rye" regime. And how did the kneading go, did the blade slow down strongly?

[Kakirka]

Kakirka
I'll write how I do it. On the dumplings program, I knead the dough for 12-15 minutes, then turn off the oven, let the dough rise and turn on the baking for 1 hour 10 minutes.
The paddle does not slow down, kneads as well as white flour dough.

And on what program did you make Zavarnaya? After all, we do not have a "rye" regime. And how did the kneading go, did the blade slow down strongly?

I did it in the program - Basic, only I took out the scapula at the end. The bread did not rise very well ... We must try other baking techniques. The scapula hardly slowed down. Several times, however, it seemed that it was hard for her ...
The bread will cool down, I will cut it and take a picture. In my opinion, this bread is still lumpy ...
You need to try something else, or change the recipe a little

This is how it turned out ...


I didn't have honey, instead I put sugar, and not two spoons, but less than one. And it seemed to be less to my taste it was necessary ...

[ESmith]

ESmith
Do not worry, the bread is wonderful!
A flat roof is often obtained when baking rye bread. Try to reduce the amount of water a little in the next and add panifarin, it will add splendor to the bread. It still does not hurt to replace a small amount of liquid with sour milk.

[Margit]

Margit, thanks, next time I will try to do it according to your advice ... only Panifarin I have not seen in our stores. Maybe she just didn't pay attention ..

I did it in the program - Basic, I only took out the scapula at the end.

What size and crust were you using?

How, in general, to select this size on our stoves, tell me, who knows.

What size and crust were you using?

How, in general, to select this size on our stoves, tell me, who knows.

The size is selected by the amount of flour. 400g-size M, 500g-L, 600g-XL.
Instructions, page 16, bread recipes, in tablets.

The size is selected by the amount of flour.

Thank you!
I just thought that other ingredients also somehow influence, and they are all dependent on flour ... that's right, thanks again.

And on what program did you make Zavarnaya? After all, we do not have a "rye" regime. And how did the kneading go, did the blade slow down strongly?

In general, I made bread from 100% peeled rye flour without wheat on the "Diet" program. Nothing happened to the scapula. The only thing is that the bread went up badly. By the way, I accidentally 500 gr. flour instead of the size L set M. And does the set size greatly affect the result?

[ESmith]

ESmith If you don't have panifarin, try grated raw apple. No peel. And reduce the amount of water in the recipe (subtract half the weight of the finished apple puree). This advice gave korf... The apple gives sourness and liquefies the dough. It should be better to rise. And the rye dough turns out sticky, it's true. And you have a wonderful bread
manna Yes, it does affect the size!

[manna]

manna Yes, it does affect the size!

So, that's why my bread went up badly?