Bread maker in Panasonic SD-256 (part1)

Yes, it does affect the size!

Explain how? If flour is 450g, what size should I put "M" or "L"?

[lega]

lega
Size is XL and the crust is light

BlackHairedGirl
Thanks, I'll try with an apple

Alxndr
I would put L

[Alxndr]

Alxndr
I would put L

I did so ...

Let me ask the question a little differently ... What changes in the operation of our stove when the size is changed? More intensive kneading, longer baking, or what else? I would like to understand.

Let me ask the question a little differently ... What changes in the operation of our stove when the size is changed? More intensive kneading, longer baking, or what else? I would like to understand.

Yes, I would also like to understand ... When I put on M at 500 g. flour (according to the instructions, it was necessary to put L), I noticed that the crust was thinner ... well, the bread went up less (I don't know, because of the set size or something). This did not affect the time of kneading, proofing, baking.

[Alxndr]

Alxndr, manna
I have used only the basic mode so far, but I noticed that the operations coincide in time, regardless of which crust or size you choose. Most likely you are right - the mixing intensity and possibly the temperature regime are changing (but this is just an assumption, I have not found such information anywhere ...).

As far as I understand, since the crust (in the case I described) was thinner, then the smaller the size you set, the lower the baking temperature and, if the program provides heating during proofing, then in this case the temperature will also be lower (the latter is already my guess ). Well, if you follow the logic, then the mixing intensity should be the less, the smaller the set size. But in my case, with M-size, the dough was kneaded in the same way as with L-size, but with proofing it rose less. So ... it is possible that the set size does not greatly affect the mixing intensity, and to a greater extent affects the temperature.

As far as I understand, since the crust (in the case I described) was thinner, then the smaller the size you set, the lower the baking temperature and, if the program provides heating during proofing, then in this case the temperature will also be lower (the latter is already my guess ).

Maybe. But I don't know if anything happens to the temperature during the proofing. I didn’t notice that the stove was getting warmer. Although I was specifically interested in ..

Maybe. But I don't know if anything happens to the temperature during the proofing. I didn’t notice that the stove was getting warmer. Although I was specifically interested in ..

There is no heating on the main program, but on "Dietetic" there is

There is no heating on the main program, but on "Dietetic" there is

then you have to try all the programs and touch the stove. And then I only mastered one.

then you have to try all the programs and touch the stove. And then I only mastered one.

So I want to try the French program tomorrow (otherwise I prefer wholemeal bread, that's why I use the Diet program). It's very interesting how the French bread will turn out. I will report later

I will report later

Okay, we'll wait for the report. And my husband liked white bread according to the simplest recipe, and my son - baked rye bread yesterday ... in thought now - "what to bake?"

then you need to try all the programs and touch the stove.

Feeling the stove here is unlikely to help, because we are talking about temperatures of only 26 ° -28 ° C ...

Cycle 1. - PRE-KIT
Temperature inside the bucket:
The stove is not yet heating up.The temperature inside the bucket depends on the temperature of the stored food, either initially warm, at room temperature or from the refrigerator.

Cycle 2. - PAUSE
Temperature inside the bucket:
The stove does not heat up during this period (cycle) either. The temperature inside the bucket depends on the temperature of the stored food.

Cycle 3. - Mix
Temperature inside the bucket:
The temperature inside the bucket reaches 35 * C by the end of the batch.

Cycle 4. - FIRST LIFTING
Temperature inside the bucket:
At the same time, the temperature in the bucket of the bread machine decreases from 35 * С (after the second batch) to 26-28 * С by the end of the first proofing.

Cycle 5. - GAS OUTPUT
Temperature inside the bucket:
The temperature in the bucket of the bread machine is kept at the level of 26-28 * C, which is optimal for proofing the dough.

Cycle 6. - SECOND LIFTING
Temperature inside the bucket:
At the same time, the temperature in the bread maker is maintained at a level of up to 26-28 * C, which is optimal for dough fermentation.

Cycle 7. - BAKING
Temperature inside the bucket:
The ambient temperature in the bucket is very high and can reach 180-190 * C.
The temperature of the crumb inside the finished bread reaches 98 * C.
Information from here #

[manna]

manna

Yes, I would also like to understand ... When I put on M at 500 g. flour (according to the instructions, it was necessary to put L), I noticed that the crust was thinner ... well, the bread went up less (I don't know, because of the set size or something).

So I would also like to understand ... I do not know what this is about. But the fact remains. With the same amount of flour and the same mode, there are fewer breads per M, and more by L.

[BlackHairedGirl]

Well, the French bread is ready. Only he is slightly crooked. It looks like the yeast is unevenly distributed ... But the bread is very tasty, airy



BlackHairedGirlI still think that the set size of the loaf affects the temperature, therefore the loaf rises more or less, and therefore the size of the loaf is different as a result (with the same amount of flour). This time, my yeast was unevenly distributed, and the same bread has different heights: where the yeast worked more, there are higher breads ... yeast is different, but the intensity of their activity).

What's the difference between 11/2 and 1.5?

🔗

What's the difference between 11/2 and 1.5?

Yes, no, in my opinion these are translation costs

What's the difference between 11/2 and 1.5?

None Both there, and there 1.5 tsp.

Why does bread blow off its head? Or is it the way it should be?
Tell me please!

Well, the French bread is ready. Only he is slightly crooked. Looks like the yeast is unevenly distributed ...

... This time, my yeast was unevenly distributed, and the same bread has different heights: where the yeast worked more, there are higher breads ...

No, no, no ... It's not about yeast distribution. This happens most often when the size of the loaf is small. The gingerbread man after crushing remains not in the center of the bucket, but on the side. If the bun itself is small, then it simply does not have enough volume to be distributed throughout the bucket, so it grows so lopsided. This can only be dealt with manually, that is, after the last crush with your hands, place the bun in the center (you can remove the spatula at the same time) and then the bread will be even, and not one-humped.

This can only be dealt with manually, that is, after the last workout with your hands, place the bun in the center

Is it possible to "climb" into the oven after the last workout?

you must not climb into the oven in the last hour when baking begins. Bread dough is not afraid of neat grasping with your hands, this is not a super-sweet cake dough that you cannot breathe on.

[Immediately]

Is it possible to "climb" into the oven after the last workout?

Immediately after kneading it is very possible, now closer to the beginning of baking, I would not risk it, because my actions to move the kolobok can cause an unwanted additional kneading. And the oven is programmed, and baking will start when it is supposed to, and the dough will not have time to rise again.

[ESmith]

Why does bread blow off its head? Or is it the way it should be?
Tell me please!

ESmith
This comes from a lack of liquid in the dough (excess flour), or from a lack of yeast. In this case, the dough does not have enough time for full proofing.
This dough would make great bread on the hearth

This is how it happened (just pulled it out).I kept myself in control and did not climb after the main batch.

🔗

Well, the French bread is ready. Only he is slightly crooked. It looks like the yeast is unevenly distributed ... But the bread is very tasty, airy

Oh, why is he so light and short? There in the recipe there is no division into size and crust, and it turns out to be higher and baked. I have baked it many times and the result is always without puncture. You sure didn't forget to put anything in? for example milk powder?
Alxndr, thanks!

Rye bread has just been baked. The recipe is taken from the forum.
Who is the author I do not remember, tomorrow I will try to find.
Compared to the previous recipe (from the instructions), wheat flour is 350g, and rye flour is 150g.

It turned out good!
For me, on wheat-rye, everything does not work out with a roof ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html

[ESmith]

Rye bread has just been baked. The recipe is taken from the forum.
Who is the author I do not remember, tomorrow I will try to find.
Compared to the previous recipe (from the instructions), wheat flour is 350g, and rye flour is 150g.

ESmith, Very nice bread turned out, will you give me a recipe?

tell me, do you have a kneading spatula reaching the bottom, as indicated in the instructions? I got the first bun as it turned out from the picture, but the remaining 4 do not work out - I don't understand what's the matter.
I have mm 2 from the scapula to the bottom. if you press and twist, then only in one place the bottom reaches.
the bread does not bake or rise.

tell me, do you have a kneading spatula reaching the bottom, as indicated in the instructions? I got the first bun as it turned out from the picture, but the remaining 4 do not work out - I don't understand what's the matter.
I have mm 2 from the scapula to the bottom. if you press and twist, then only in one place the bottom reaches.
the bread does not bake or rise.

The scapula should not reach the bottom and should not reach, you have a problem with the weight of flour or the quality of flour / yeast with these questions I ask here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144.0

[Alxndr]

Are you sure you haven't forgotten to put anything in? for example milk powder?

Yes, yes, I had no milk, neither dry nor fresh ... But there was kefir ... So I decided to try adding kefir instead of milk

Alxndr, Thank you for your congratulations

Good afternoon, I baked the oven for two days in a row and then the inscription TEMP appeared, the inscription has not disappeared for a week, now only in service?

Good afternoon, I baked the oven for two days in a row and then the TEMP inscription appeared, the inscription has not disappeared for a week, now only in service?

This inscription indicates that the stove is hot for later use. Try to put it in a cool place (within reason) for a while and then run it. If it does not help, then most likely there is a problem with the temperature sensor, and with this, it is better to go to service. (Everything, purely IMHO and assumptions)

Probably, it was more correct to start with the question: Where did you have it all this week? Maybe the proximity of a stove, radiator or something else just did not allow it to cool down fully?

[KLEOPATRA]

KLEOPATRA , here bread recipe (which I baked).

Alxndr, after the last kneading, I form rye bread in a bucket with my hands, stretch it all over the bottom (with wet hands)

Annette, most likely you will have to contact the service center, unless, of course, the stove changes its mind. Suddenly he will rest and work

[Alxndr]

Alxndr, after the last kneading, I form rye bread in a bucket with my hands, stretch it all over the bottom (with wet hands)

I mean, after the main one, just when the scapula needs to be pulled out ... I see.
Thank you.

[Alxndr]

Alxndr
Yes, I take out the spatula and smooth out the dough

Even so, try to do everything exactly according to the recipe - the result will exceed all your expectations

I will definitely try. Is there a difference between dry and liquid milk? Why is milk powder in the recipe?

Mustard oil, some kind of Chinese, some hieroglyphs on the label are very eyes eating is this normal?

This not normal. Mustard oil does not taste bitter, and it certainly does not eat the eyes.The Chinese are too smart ...

And now a recipe that has been tried many times, which my family really liked:
1.1.5 spoons of yeast
2.300 grams of wheat flour
3.100 grams of rye flour
4.1-1.5 teaspoons of salt (to taste)
5.1 tablespoon sugar
6.1 tablespoon sunflower oil
7.260 ml - KVASS. I've tried "Mug and Barrel", "Kvasenok", "365 days" (Lentovsky). In general, any that is live fermentation

With all due respect to you personally and to your recipe: ALL bottled kvass drinks are not live fermented kvass.

Declaring "live fermentation", "may contain alcohol", etc., the producers are openly lying.

Live kvass always contains at least traces of yeast that precipitate. There is not even a hint of sediment in the bottle kvass.

If you add live fermentation kvass, you would not need yeast, it will work as a sourdough itself.

Is there a difference in milk powder and liquid milk?

how much liquid milk to add? it must then be replaced instead of water. t. to. 2 st. l milk powder and 2 tbsp. l. liquid are two big differences in taste. In my opinion.

[Oliya2107]

Oliya2107, but what to reinvent the wheel? Here on the forum there is a topic about French bread. There the author replaces 2st. l. 50 ml of liquid milk powder instead of 50 ml of water. Everyone praises the recipe.
I'm just wondering why milk powder is specified in the recipe. Or is this also the cost of "translation", and "them" prefer dry milk to liquid milk, and even more so to live milk ...

why is it specified in the recipe for milk powder.

I am not at all bothered by the presence of powdered milk, so I baked without changing anything, according to the instructions, and the bread turned out the first time. That is why I did not invent the wheel either ...

I'm just wondering why milk powder is specified in the recipe. Or is this also the cost of "translation", and "them" prefer dry milk to liquid milk, and even more so to live milk ...

Because all products that go into the dough according to standard recipes can be stored for a long time and under normal conditions. This does not apply to live milk, by the way, as well as to compressed yeast (not stored for a long time, requires a refrigerator).

Good day to all!
I became the owner of Panasonic SD-256, I didn’t even expect that such delicious things could be cooked at home.
But there is one "But". Households are dissatisfied with the absence of the Rye Bread program. The strength of the family is at stake. Please give me a specific method of preparation of rye bread tested in this model. I would be very grateful.

[Chesen]

Because all products that go into the dough according to standard recipes can be stored for a long time and under normal conditions. This does not apply to live milk, by the way, as well as to compressed yeast (not stored for a long time, requires a refrigerator).

But what about the presence of butter in the recipe for French bread, and not only French? Yes, and there are egg breads, and yoghurt ... Or are they no longer standard recipes?
Chesen, congratulations on your purchase of the miracle stove! I make rye bread on the Diet program. Many people prepare rye or wheat-rye bread on the main program. So, the absence of the "Rye" program does not affect the ability of the bread maker to bake rye bread

can be stored for a long time and under normal conditions.

For these reasons, it is also more convenient for me to use milk powder. Because no one drinks milk at home and buy a liter of milk because of two or three spoons, as they say, the toad strangles ...

[Chesen]

Chesen, according to a two-step recipe (wheat-rye 50/50), ukka made bread using the "gluten-free" program (one kneading, one rise, baking). That is, it was the Panasonic rye program that was replaced by the "gluten-free" program in Orion.

But what about the presence of butter in the recipe for French bread, and not only French? Yes, and there are egg breads, and yoghurt ...

How did I write correctly ESmith, because of 100 g of milk, you have to buy a whole liter. And the rest of the components - the egg is stored for a long time, usually in the refrigerator.Whoever does not have it in the refrigerator will not bake egg bread, he has no need.
The current "yoghurts" can be stored for a long time and are sold even in 100-gram packages.
But for French, butter is an invariable component, you can't go anywhere, nothing can be replaced.

Households are dissatisfied with the absence of the Rye Bread program. The strength of the family is at stake. Please give me a specific method of preparation of rye bread tested in this model. I would be very grateful.

Your family will not be hurt :-)
a little earlier, yesterday, I gave a link to the recipe by which I bake wheat rye bread, it turns out very tasty. And also on the forum there are sections dedicated to different types of bread, take a look there. It is difficult to get lush bread from rye flour alone, even in the "Rye bread" program

In general, what ingredients the bread consists of depends on the tastes and lifestyle of the hostess and her family members. Someone prefers French and other wheat breads, and someone rye with dry yeast, someone rye with live yeast, and someone rye with homemade sourdough (oh, my dream) This means that exactly that will be stored in the bins what the family prefers.
And about milk powder I asked, because I was wondering if there is a difference in bread on dry and liquid milk. Has anyone compared?

And I also wonder if there is a difference in French (and not only) bread with butter and vegetable oils

Is the difference really tangible? I just read on this forum that housewives interchange butter (butter and vegetable) and milk (dry and liquid) when baking bread ...

If this has already been discussed somewhere on the forum, poke it there, please

And I also wonder if there is a difference in French (and not only) bread with butter and vegetable oils

Is the difference really tangible?

At the very least, there will be a difference in smell. Especially if you use not deodorized "vegetable" oils, but sunflower, mustard, etc.

It's harder with milk

[Ingredients for baking bread]

There is a difference in oil. I only bake ordinary wheat with butter. I can't explain what the difference is for me, but it is

I never baked with milk powder - replaced water with either milk, or kefir / yogurt. And in general, bread dough accepts different variations well: milk - fermented milk - whey - water - kvass - beer. Butter - vegetable (various types) - lard.
Sour cream has to be attributed to both liquid and fats (that is, keep an eye on the bun, and put a little less fat). The same applies to eggs.

Cottage cheese, potatoes, apple and other ingredients also have their own properties.

For all components we have a section Ingredients for baking bread