Bread maker in Panasonic SD-256 (part1)

We continue to experiment. At the moment, 300 ml of liquid (50 water with salt and sugar and 250 kvass) I think it's no longer worth it. HP interferes without stress

Hmm, my dough is thicker even on wheat-rye ...

So ... the lid still fell - something is missing ..

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But for that inside it turned out what the doctor ordered

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About the taste - his father said that he reminded him of his childhood in the village, when bread was taken out of the oven and with milk

in total we have:
400 gr. - rye flour (purchased from Auchan)
1.5 h / l - yeast (saf moment)
kvass "Ochakovsky" 250 ml. (first 200 and 50 added as batching)
sunflower oil st \ l.
salt h / l, sugar st. \ l (diluted in 50 ml. water)
coriander h \ l

Baked in dietary size L

So ... the lid still fell - something is missing ..

Did you take out the scapula? In vain, however ...

So ... the lid still fell - something is missing ..

There is not enough water!

Joke!
Reduce the amount of kvass by 50 ml. and the roof will become more stable.

So ... the lid still fell - something is missing ..

Reduce the amount of kvass by 50 ml. and the roof will become more stable.

Yes, there is still a lot of liquid. Go crazy: you already have 100g of liquids. less than mine, but still a bit too much. All the same, what a different flour!

But for that inside it turned out what the doctor ordered
...
About the taste - his father said that he reminded him of his childhood in the village, when bread was taken out of the oven and with milk

I am glad that he liked the taste ... especially your father - it is nice that this taste reminded him of his childhood

Baked in dietary size L

I bake on "M", but I think it's not so important ...

Did you take out the scapula? In vain, however ...

I also do not take out the scapula. And what is the need for this?

I also do not take out the scapula. And what is the need for this?

Of course, I am a beginner in this business, but I heard that rye dough does not like to be disturbed during the raising. In our ovens (correct here if I’m mistaken), on all programs, at the end of the proofing there is a so-called "Ripping", which can adversely affect the baking result of rye or wheat-rye dough.

Of course, I am a beginner in this business, but I heard that rye dough does not like to be disturbed during the raising. In our ovens (correct here if I’m mistaken), on all programs, at the end of the proofing there is a so-called "Ripping", which can adversely affect the baking result of rye or wheat-rye dough.

The degree of your deep error can be seen for example HERE. On the example of baking pure rye bread in bread makers.

Of course, I am a beginner in this business, but I heard that rye dough does not like to be disturbed during the raising. In our ovens (correct here if I’m mistaken), on all programs, at the end of the proofing there is a so-called "Ripping", which can adversely affect the baking result of rye or wheat-rye dough.

Oh, how I don't want to say that so as not to jinx it ... But ... Pah-pah-pah ... the spatula left in the dough did not affect the baking result of rye or wheat-rye dough in my case ...

As far as I understand, I'm not mistaken.

You are very wrong.
The example shows the baking of rye bread in bread makers and all have a crunch.
It is useful to read carefully, watch and experience will come faster.

It is useful to read carefully, watch and experience will come faster.

What I said I also read carefully somewhere. Unfortunately, I can't find where.I read it for a long time, even when I was choosing between 256 and 257 and it was written there that the program "Rye" at 257 differs from the main one at 256 only by the absence of a twist ... And someone else from the Guru seemed to have the same opinion ...

Okay, let's study it (don't believe me, I just pulled out a scapula :))

There is not enough water!

Joke!
Reduce the amount of kvass by 50 ml. and the roof will become more stable.

That's how I knew that 50 ml. extra will be .... But still added Well, it's okay. The most important thing is that the insides turned out! And I'll fix the roof the next time!

[Vanya28]

Respected Vanya28, I can ask you, as an experienced baker, for a specific answer to a specific question: Does kneading harm rye dough? Yes or no?

I will take the topic a little away from rye dough. Here, I baked "Itllianotomato":

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Does kneading rye dough harm? Yes or no?

Can I answer while Vanya is gone? Pounding rye dough is harmful, the bread will be denser and lower, and the roof will be

[Aleph]

Wow. The beauty!!!

Iyeh, if it were still possible to convey aroma and airiness ...
Thank you!

Can I answer while Vanya is gone? Pounding rye dough is harmful, the bread will be denser and lower, and the roof will be

Now that's interesting! So I was not so wrong ...

2 Aleph
Here is my wheat-rye bun and himself, of course:

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[Alxndr]

Alxndr you baked a handsome Italian

And this is my wheat-rye, I just took it out of the bucket

[Vanya28]

Respected Vanya28, I can ask you, as an experienced baker, for a specific answer to a specific question: Does kneading harm rye dough? Yes or no?
....

Workout in Kenwood 450 - 15 seconds, in Panasonic on mode Gluten free - 60 seconds in single revolutions, about once every 2-3 seconds and absolutely does not affect the crumb density, the spatula will only slightly stir the dough at the base of the loaf, which is more beneficial, since it will mix the very bottom, where the highest crumb density is formed, if not mix.
"Violations" You can look for crumb structures in the final baking in the photos showing its results, they simply are not there, like the holes in the roof of the loaves.
I have already written to you that you need to read, look and think.
You are shown, argued and proven by providing results.
Listen or not, that's your problem.
Accordingly, pull out the scapula, getting dirty, or not pull it out, the same.
Statements like: "... Pounding rye dough hurts, the bread will turn out to be denser and lower, and the roof will be ...", in this case have no basis.
The density of the crumb will, of course, change if the dough is kneaded in its full volume, but I repeat again, in this case this is not even close.
Good luck in learning.

Now I'm in your club !! On March 8, I gave my wife a Panasonic SD-256WTS bread machine. Needless to say, the best gift is the one you make yourself! The oven is super, although something is not clear from the instructions; but that's okay, my wife is a talented baker. I took it in Techport, because the price was much lower (I originally saw it for 6000, that is, a thousand more expensive), and I didn't want to abandon the chosen model. We worked quickly, no "traffic jams" from customers for the holiday. They brought it on time.

[caker]

caker, welcome to the company of bakers!
And which of the instructions is not clear?

Hello everyone! Friends, I have a question - I would very much like to bake a bar (more precisely, a rectangle) in the style of a factory "tea bar" or "vanilla". throw a recipe at me

[look here]

About the photos, look here.

Better, of course, previews. And if it's full-size photos, then not so big.

When quoting, so-called over-citing is not particularly welcome. It is advisable to leave only what you are commenting on.

Better, of course, previews. And if it's full-size photos, then not so big.

640 by 480, is it big?

When quoting, so-called over-citing is not particularly welcome. It is advisable to leave only what you are commenting on.

On many forums, for this you need to select what you want to quote, press the "quote" button and this is what is quoted, but here, anyway, the entire message is quoted.You have to edit with pens, which is not very convenient. Or am I doing something wrong?

And yet, how to remove this offtopic later?

[Alxndr]

Alxndr
Promised recipe:
Wheat flour 350 r
Rye flour 150 r
Water 360 ml
Salt 1.5 h. l.
Sugar 1.5 Art. l.
Oil 2 st. l.
Dry yeast 1.5 h. l.
Dry kvass 2 Art. l.
Dry mustard (you can skip it) 1 h. l.
size - L
crust - medium
Recipe from vecz
forgot... mode - Main

Oh, how I don't want to talk like that so as not to jinx it ... But ... Pah-pah-pah ...

Well, well here and this failure overtook me opal cover And I don't even know why - it's not about the liquid here ... Maybe because I opened it half an hour before baking and sprinkled sesame seeds on the lid?

Hello everyone! ... they gave me a bread maker .. panas256)) ... or rather, I chose it myself according to reviews, it is the best))) ... now there is a new hobby!
While baking strictly according to recipes, everything works out great!
I bought a lot of different flour (corn, brown, flax) .... now I need to find out how to make yummy from it.
So far I am not very familiar with the site .... help me pliz! .. where are the special recipes. for our stove ??
Thank you in advance!

[Admin]

...
So far I am not very familiar with the site .... help me pliz! .. where are the special recipes. for our stove ??
Thank you in advance!

There is no need to look for specially recipes for Panasonic.
Study well the description of the stove, here on the site you will find it with good comments, study the table of different modes (operating time) of the bread machine and go to read different recipes.
What you like, then start baking.
The principle of obtaining bread is the same everywhere - the composition of the recipe, the selection of the amount of water for the local flour, the baking time and temperature. In bread makers, the temperature is practically not regulated and everything is usually decided by the baking time.
Go to the user Admin, she has a good idea of ​​the consistency of the dough on the example of the so-called "kolobok", it will help you.
If purely rye, then there is no kolobok, but you can see how to bake in my topic here: Rye custard bread.
Write if something is not clear yet.
Success!

Urrr-raaaa !!!! I got some bread !!! Right the first time !! PanAsochka received for her birthday on Monday and did not dare to approach her. All studied the forum. I didn't quite figure it out with the kolobok, I was waiting for it to look like a chest.But in my opinion, it remained sticky and damp (when I decided to add flour, the batch ended ...) I already resigned that the first pancake was lumpy, but he ( bread) came out even, rosy, with crispy side crusts and a flat top. Although there is a small break at the top. Thanks for the advice

Hello bakery master, welcome me to the company too. Today I became the owner of this miracle, I study the instructions. Tomorrow in the morning I'll start before the process itself, I'm very worried "first time in first grade."

[Olga-a]

Olga-a, welcome to the friendly company
How did you get acquainted with the alphabet (instructions)? Just in case, a few recommendations:
1.read "features of the work of Panasonic"
2. Look at the first page of the topic, there are links to "A guide to baking bread in HP" and one of the most important rules - Kolobok's rule
3.Start mastering with the simplest wheat bread on the main program (not fast!)

[Olga-a]

Olga-a, welcome to the friendly company
How did you get acquainted with the alphabet (instructions)? Just in case, a few recommendations:

Thank you for the quick response and for the recommendations (I was hoping that someone from the experienced would give some advice) I will definitely follow them.

Report:
it turns out milk, French (simple, I liked it the most), as well as Darnitsky according to the recipe from the site! ...
I bought buckwheat, flaxseed and corn flour))) .. help me choose a recipe for them? who has already made such bread?

I bought buckwheat, flaxseed and corn flour))) .. help me choose a recipe for them? who has already made such bread?

I added 50 g of other flour to the recipe for rye or wheat-rye bread instead of 50 g of rye (or 50 g of wheat) flour. By the way, such a bread is not for everybody, because.buckwheat flour has a rather strong buckwheat taste, slightly bitter. I don't think everyone will like it. But it tastes good for those who love such bread.

... 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.
Through trial and error, as well as with the help of responsive members of the forum, we managed to overcome the excessive crumbness of plain bread (spying on the bun). But for myself for every day, and for sandwiches for my son, I chose French according to the stove recipe, replacing butter with refined sunflower oil.
Dry yeast 1 tsp
Wheat flour 400 g
Salt 11⁄4 tsp
Powdered milk 11⁄2 tbsp. l.
1 tbsp butter l. (15 g)
Water 280 m

SIMPLE WITH SESAME


FRENCH

I came home from work, and at home fresh bread .. Dad tried

Unfortunately, he did not write down the recipe, but from the words something like this:
Flour 50/50 (rye-wheat) about 500 gr.
kvass -300
sunflower oil - 1 tbsp. l
olive oil - 1 tsp.
cognac - 1 tsp.
salt, sugar as usual ...
caraway.

The main crust is medium.



Taste ... Something with something ...

I came home from work, and at home fresh bread .. Dad tried

Well done dad! I suppose, without reading any forums, I made such a wonderful bread ... Both roofed and nostril ...

And what does alcohol in bread give?

And what does alcohol in bread give?

I don't know to be honest. For a teaspoon in so many ingredients, kmk, is lost ...

For a teaspoon in so many ingredients, kmk, is lost ...

No, I don’t think it’s lost ...
Maybe someone from the Guru will pull up and explain.

.... Therefore, I ask the professional masters for advice, what should be added or what should be subtracted in order to reduce its friability?
...

Replace the water in any recipe for eggs, 1: 1 by weight and you will not have crumbly bread. It will turn out to be elastic and there will be no crumbs at all!

No, I don’t think it’s lost ...
Maybe someone from the Guru will pull up and explain.

It's that simple!
Why is cognac (or cognac alcohol, or essence) added to the cake?
Yes, for the scent!

reduce the crumbness of the bread - add a little acid (apple cider vinegar, whey, even ascorbic acid).

and here is my first bread, I was very worried but it turned out for the first time, I think not bad. I took the recipe "Italian from Admin", studying all the wisdom last night, found in the relevant topic. True, I cut it without waiting for it to cool, well, my guest was very impatient. She ran constantly to the x / n to find out how many minutes remained before stopping the oven, took out and endlessly "well, let's cut it already", the child has no patience, so the cut is not very good. And so it turned out perforated, well baked, only around the shoulder blade, the thin part was dense.
Strange sensations like I baked and not me, since the cost is minimal. I have been baking Easter cakes and cakes for a long time, everything went well with yeast dough. But there I feel with my hands when I knead how much flour is required, and I don’t stick to the recipe, so to speak by eye, but here the machine is different.
Well, I'm very glad, we really liked the bread, and the smell is breathtaking.

[Olga-a]

Olga-a fine!

And what was the roof anointed with?

Thank you!!!!!!
But there is probably no button with this word.

She greased the bread with an egg and sprinkled with sesame seeds.

Hello everyone!
So I baked my first bread in SD 256, according to the very first simple wheat bread recipe from the instructions.
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I followed the rule of the bun, at the kneading stage I had to add flour.
Can you please tell me if a little stickiness of the kolobok is normal, or should it not stick to your hand at all? Here I molded, so that it would not be linden at all, I had 4 more tables. add tablespoons of flour.
As you can see from the photo, the crust is too pale - I put the middle one. Now I'm baking a second bread, already according to the recipe from Admin, the simplest wheat bread, this time I made a dark crust, I'll see what happens.
The taste of the first bread is excellent, like the expensive toast breads from the store for 25 rubles, and I liked both my father and me.
By the way, I note that the bread maker must be grounded - this is mentioned several times in the instructions. We had to ground it (we live in a village).
Now I am looking for a recipe for rye or at least rye-wheat bread, as simple as possible, since I bought rye flour, but did not think about malt. Please advise some simple recipe for rye bread, or without malt at all?

Yes, I forgot to write, I checked the quality of bread baking according to the old method - I squeezed the bread with my hands to a pancake and unclenched it, the bread immediately restored its shape. Good bread! :-)
The only drawback is that it is very soft, it is difficult to spread the butter. But this is already nit-picking ;-)

I came home from work, and at home fresh bread .. Dad tried

Unfortunately, he did not write down the recipe, but from the words something like this:
Flour 50/50 (rye-wheat) about 500 gr.
kvass -300
sunflower oil - 1 tbsp. l
olive oil - 1 tsp.
cognac - 1 tsp.
salt, sugar as usual ...
caraway.

The main crust is medium.



Taste ... Something with something ...

Aleph, I was very interested in your recipe for its simplicity, since I now have no malt, nothing, but I want rye bread. The only question is - what kind of kvass did you use?

[ESmith]

Now I am looking for a recipe for rye or at least rye-wheat bread, as simple as possible, since I bought rye flour, but did not think about malt. Please advise some simple recipe for rye bread, or without malt at all?

About wheat-rye:
Try the recipe from ESmith
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87529.0 (Post # 567, in this thread)

I bake like this:
Yeast 1 h / l
Wheat flour 200 g.
Rye flour 150 g.
Sugar 2 h / l
Salt 1 h / l
Dry kvass 2 tbsp / l.
Olive oil 1 tbsp / l
Liquid 210 ml of water
Lemon juice 1 tbsp / l
Program Main
Size M
Crust Medium

Aleph, I was very interested in your recipe for its simplicity, since I now have no malt, nothing, but I want rye bread. The only question is - what kind of kvass did you use?

Kvass ordinary "Ochakovsky". Without any additives which.

Alxndr, thank you so much, now is just what you need! :-)
Aleph, and sparkling kvass?

Aleph, and sparkling kvass?

Of course not Although ... it's very interesting what will come out of carbonated kvass

manna, I see, thanks for the quick answer :-)

And advise, please, something sweet for tea, since I eat wheat bread only for tea, and since there is a bread maker, it is more logical to bake not simple bread, but sweet, instead of buns ;-)