Bread maker in Panasonic SD-256 (part1)

but I don't even cut into small pieces, I spread it entirely ...

If it is softened, it can be whole.

Calculate the maximum load at different times. If the MB is set on the timer, then the stove should finish work by this time (if the bread sits in the cooling stove for an hour, nothing bad will happen to it, the crust will dry out while the bread cools down completely).

if the bread sits in the cooling oven for an hour, nothing terrible will happen to it,

Oops ... Is that possible? Somewhere on the forum I read that it is recommended to immediately pull the bread out of the oven. 🔗

the stove consumes only 550 W, almost like a couple of bulbs, so nothing terrible will happen ... I think

Oops ... Is that possible? Somewhere on the forum I read that it is recommended to immediately pull the bread out of the oven. 🔗

I personally take out the bread as soon as the oven beeps ... but I give the cupcakes time to sit in the bucket

Oops ... Is that possible? Somewhere on the forum I read that it is recommended to immediately pull the bread out of the oven. 🔗

You can ... in fact, bread is even useful to sit in shape, to relax after baking. In cooling bread, certain crumb ripening processes still take place.
I have been baking in KP for three years already, during which time I have taken out bread so hot a few times that potholders and mittens were required. Another advantage is that bread, taken out immediately after the end of baking, has an oak crust. And the one that calmly rested to a warm "grip" state in the form, the crust turns out to be quite "gnawing". The condensation has time to dry while the bread cools down completely.
And one more thing - when taking out the frozen bread, the mixer almost always remains in the bucket.

Okay, let's put our trust in your experience.

Another advantage is that bread, taken out immediately after the end of baking, has an oak crust.

She then, in the package "leaves".

And my shoulder blade (for now) always remains in the bucket.

Thanks for the recipe, as soon as we eat the available bread, I will certainly bake French.

but my yesterday's handsome in the context. crust of uneven darkness ... but the bread is simply gorgeous!
🔗

and here you can clearly see the color of the bread from my old lady.
🔗

Thanks for the recipe, as soon as we eat the available bread, I will certainly bake French.

but my yesterday's handsome in the context. crust of uneven darkness ... but the bread is simply gorgeous!
🔗

and from what flour is your handsome? I ask, because the color of the crumb is dark ... share, pzhlsta, my dark (rye) turns out to be not so plump

the recipe is very similar to Darnitsky from Fugaski, but I measure flour in glasses. add 2 tbsp. l. malt and 1 tsp. dry starter culture (sour), and 1 tsp gluten. flour ratio 1/2. rye -1, wheat -2. and always a lot of different seeds (flax, pumpkin, sunflower, sesame) + bran.
my husband really fell in love with this particular bread. says the others are tasteless, and this one has its own flavor. that's why I've been baking it for a year already, I used to bake it in an old woman on the French regime. now on the main one.

I put French at night! ... and the recipe from the book
1 tsp - yeast
1 tsp - salt
1 sec. l. - butter (I put a piece out of the freezer!)
400 g - flour
300 ml - water
and I pull it out right away! ... because I like the crust to crunch! ... and don't forget to set the French mode!

the recipe is very similar to Darnitsky from Fugaski, but I measure flour in glasses. add 2 tbsp. l. malt and 1 tsp. dry starter culture (sour), and 1 tsp gluten.flour ratio 1/2. rye -1, wheat -2. and always a lot of different seeds (flax, pumpkin, sunflower, sesame) + bran.
instead of malt, I add dry kvass (the composition includes malt), this is all that I found in stores and counters about additives to rye: panifarin, agram, etc. we do not know we have to use only what is available but bread , although low 13-14 cm, still edible

I have a question.
can buns be baked in a bread maker?

You can, but the instructions say - make the dough in a bread maker, then take it out, mold the buns by hand and into the oven.

it is possible, the shape of a brick will be only.

I have a question.
can buns be baked in a bread maker?

it is possible, only they will look exactly like a loaf of bread, but in general you can bake a very tasty cake in the oven, and not steam with dough and baked goods in the oven

but here's the recipe for a bar adapted for the stove no one threw at me .... but I really want to bake a brick with the taste of "tea bar" or "vanilla" and not steam my brain in the oven .....

but here's the recipe for a bar adapted for the stove no one threw at me .... but I really want to bake a brick with the taste of "tea bar" or "vanilla" and not steam my brain in the oven .....

why is French not suitable? the very thing ..., but if sweeter, then the recipe for Easter cake from Elena Bo, if I'm not mistaken, it is laid out on the first page

here are the answers - I'm talking tea or vanilla bar! and so I made carrot, with raisins and dried apricots - very tasty. did French with onions - gorgeous. but I want to make a stupidly square loaf for tea or vanilla. moreover, there is an "oven" option. if I were experienced, I could myself be confused in choosing a mode.

here are the answers - I'm talking tea or vanilla bar! and so I made carrot, with raisins and dried apricots - very tasty. did French with onions - gorgeous. but I want to make a stupidly square loaf for tea or vanilla. moreover, there is an "oven" option. if I were experienced, I could myself be confused in choosing a mode.

I didn't bother so much, maybe there is something like that on the forum, try to throw a request, maybe you will dig it up, do not forget to share it with the young baker, pliz ...

Davli, in the evening I will throw off my sweet lean bread with raisins for tea - maybe it will do ;-) It tastes like a high-calorie bun from the store, but even tastier.

I will try to make just rolls of the old type for 9 kopecks. so airy, to form small balls, and bake them in HP. I will report later.

so far all I have found is an oven as the final option. I have it, firstly, not very good, and secondly, I wanted to test it in the stove ... if someone from the giants of the forum helps, I will be glad to share it with comments.

[Antonij]

Antonij I will be glad to try! For example, I tried to increase the recipe for Darnitsky (so for the sake of interest) and almost 1200g at the exit of a delicious bread and the oven kneads the dough very easily!

Help!!! Nakosyachila when baking with raisins !!! I couldn’t stand two minutes to continue the program after adding the filling to the dough and now I can’t do anything with the oven for half an hour !! The "main" mode is set for 4 hours and not a single button responds !!!

[Features of work of Panasonic bread makers]

about non-responsive buttons and the main program, read Features of work of Panasonic bread makers

irisskaif the dough is already kneaded and the raisins are added, turn off all programs, let the dough rise and set "baked goods". If you need to stir the raisins (I didn't understand whether he interfered with the dough or not), then turn on the "pizza" mode for just a couple of minutes (no longer needed - the oven can grind the raisins).

But how to calculate the baking time of the dough, if only bake? How much should you put an average loaf?

[50 minutes]

you need to look in the instructions for how long baking should take on the "main raisin" program. Looked at: 50 minutes.

But, if there is a lot of sugar in the bread, I would advise already from about 40 minutes to carefully open the lid and look at the top of the bread to assess whether it is baking.

I've already set it to 1.05. I'll try to open 20 minutes earlier.I wonder if the baking temperature in different modes is the same or different?

Judging by the crust, the temperature is clearly different ;-)

And here's my sweet lean raisin bread:



Tastes like a high-calorie bun from the store. I took a cake from Elena Bo as a basis (thanks to Rina for giving the link! :-)).
Recipe:
yeast - 1.2 tsp
flour - 300 g
salt - 0.3 tsp.
sugar - 4 tbsp. l.
vanilla sugar - 0.5 sachet
vegetable oil - 4 tbsp. l.
raisins - a glass (by weight came out 143 g)
water - 160 ml

Basic program with raisins
Size M
The crust is light (the photo shows how light it is ;-))
Ready bread weight - 627 g

If you spread it with butter, and with tea, it's like eating a cake :-)
So they ask for nuts - in general it will be super.
In principle, you can bake cake itself for tea.
The gingerbread man turned out not to be liquid (as they warn in the topic about Easter cake), but very pretty, not sticky to the hands and elastic. How the absence of eggs affects!
You can have a little less raisins - the bread is directly oversaturated with them, I liked it, I will also pour it in the future ;-)
And I'll try to bake the same bread just in the Main Program, immediately throw in the raisins, what do you say, the garbage will not work? By the way, all the raisins here are whole, not a single one is ground.

And I'll try to bake the same bread just in the Main Program, throw in the raisins right away, what do you say, garbage will not work? By the way, all the raisins here are whole, not a single one is ground.

Of course, you can try, but is it worth it? The raisins simply have to grind with vigorous mixing.

thanks for the recipe. found on the forum a semblance of loaf, have not done it yet

Gastronomic bread
Category: Yeast bread
Ingredients
Conversion to 400 gr. for HP.
Dry yeast - 1.5 tsp (slightly more, with a slide, approx. 1.6)
Millet flour. - 400 gr.
Sugar 40 gr. (2 tbsp. L.)
Salt - 8 gr. (1.5 tsp.)
Draining. softened butter - 80 gr.
Water - 220 ml (Narzan)
Cooking method

Before baking for five minutes, gently brush the top of the bread with a beaten egg.

Basic mode. Size M. Light crust.

So. Another proof that flour can be different.

Since the purchase of HP, cooked on MAKFA flour

and the result is beyond praise (you can see above).
And today, another flour was bought ...

And as a result. Absolutely the same ingredients and their quantity, but the output is different.
He baked Easter cake,
Something like that...

Something like that...

Here is a strange creature - a man ...
I, albeit a little, baked only on Sokolnicheskaya, I was very pleased with the results and also posted it. That weekend I had to buy a "MacFoo" and, somehow it immediately seemed that something was wrong, and the bread was not the same ... Or maybe the stove is getting used to it?

Seriously though, maybe it all depends not on the manufacturer, but on the date of manufacture, storage conditions, etc.? And here Makfa is in an advantageous position, since many consider her the best and she does not stale ...

So. Another proof that flour can be different.

I use wheat - "S. Pudov", and rye - "Sokolnicheskaya". What kind of rye do you use?

Here is a strange creature - a man ...
...
Or maybe the stove is getting used to it?

Or maybe we are getting used to, getting used to some specific flour

Or maybe we are getting used to, getting used to some specific flour

No, Aleph wrote that:

Absolutely the same ingredients and their quantity, and the result

I use wheat - "S. Pudov", and rye - "Sokolnicheskaya". What kind of rye do you use?

I used these ingredients for one of the wheat-rye:

🔗

[Alxndr]

Alxndr, so I am about the same. We are accustomed to one flour, the recipe was attached to it, and then another flour, and the result is different, which means that the recipe must be changed for it By the way, we seem to have already discussed this a little earlier ... Every time you change the flour, you need to keep an eye on the bun

[Alxndr]

Alxndr, and what kind of rye flour you have? Do you like her? I have someone's very bad rise Sokolnicheskaya rye I want to try another ... But which one?

Rye flour should not rise well.But changing producers is also useful sometimes))

[Alxndr]

Alxndr, and what kind of rye flour you have?

"OJSC Moscow Mill Plant No. 3"
I have nothing to compare with, I have bought in Ashan for future use and I only use it. I bake wheat-rye, and there the consumption is small, therefore, I will have to use it for a long time ...

This weekend I want to try pure rye for the first time. Here, I don't know which recipe to use ...

I'm new to bakery, baked 4pcs. wheat and one cupcake. And for one of the breads I changed the flour, and after kneading, I asked how the bun was there, but it was not there, but there was spread dough, when laying down I observed the ingredients to the gram and milliliter. Since the kneading took place, I began to think about how to save and put out Fast bread and kneading began again here and began to add flour to the desired dough consistency. The bread came out edible, baked, slightly lower than usual, but porous. Now I'm thinking of trying that flour again or leaving it for other purposes.

The flour, apparently, turned out to be of high humidity. If there are no foreign smells and tastes, then this flour can be used, you just need to correct the ratio of flour and water.

At different times, for 500 g of flour from different manufacturers and grades, it could take from 280 to 340 ml of liquid.

The flour, apparently, turned out to be of high humidity. If there are no foreign smells and tastes, then this flour can be used, you just need to correct the ratio of flour and water.

At different times, for 500 g of flour from different manufacturers and grades, it could take from 280 to 340 ml of liquid.

It tasted like normal, I didn’t eat bread, I didn’t bake it for myself, They said delicious, but when I poured in I didn’t bother to count how many spoons I put.

Tomorrow I'm going to buy ingredients for dark bread, I'm looking forward to what happens.

But tell me, please, what set of ingredients for baking rye-wheat (or vice versa) should a baker have? Malt, dry kvass, what else? :-)

But tell me, please, what set of ingredients for baking rye-wheat (or vice versa) should a baker have? Malt, dry kvass, what else? :-)

Why both malt and kvass? Rye bread needs malt. And we already replace it with kvass on malt in liquid or dry form And everything else tastes like. I add more coriander And you can do it with sourdough ...

Got it manna, thanks! Where do you buy malt?

Where do you buy malt?

I don't buy malt. I make it with kvass. But I want to make the malt myself. But all hands do not reach ... And the grains are already waiting for me

I looked at the forum - ready-made malt can be purchased at the Peki Sam store (there is no time to make it yourself). All sorts of bells and whistles, such as a silicone spatula, as I understand it, it is better to look in Ikea.

All sorts of bells and whistles, such as a silicone spatula, as I understand it, it is better to look in Ikea.

The forum has a special topic about "silicone stuff". They recommend the shops" Seven Hills "and "Everything for the baker" (Interbaker).

Thank you, about silicone is an interesting topic, I will study it, but the baker was not impressed - unlike Peki, there is no malt itself and no prices are indicated.