Bread maker in Panasonic SD-256 (part1)

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I just got such a hump. baked almost according to the French recipe, but replaced a third of the flour with rye, added malt and gluten, and one more tablespoon of sugar. baked in the French mode, the bun was wonderful. the loaf has blown off the roof, the appearance is scary, but it should taste wonderful. this weightless bread weighs exactly 700g.
tell me how to deal with such a defect.

[Antonina7]

Antonina7, such a top happens with any bread with rye flour, if you bake it on such long programs as French bread; too many boning for this dough.

Today I bought everything needed for rye bread and baked it. I am very pleased with the result, everyone liked the bread. I set the program Diet and the regime with raisins, after the signal, I fell asleep with the ingredients (raisins and cumin) and managed to press the stop so that it turned off the programmed one. But I didn’t get confused, made a batch on the pizza mode, then took out the bun, formed it by hand, laid it beautifully, let it come up for 1.5 hours and turned on baking for 1 hour.

Why did you press stop? You don't need to click on it at all.

And, by the way, when baking the second sweet bread, in addition to raisins, I added crumbled sunflower halva to the dough, half a glass. The result was a pleasant surprise - the dough rose even better, it turned out to be juicier and more airy. But the taste of halva is not felt.

Today I bought everything needed for rye bread and baked it.

Great result! The recipe is in the studio!

I put the program Diet

Why "Diet"?

Why did you press stop? You don't need to click on it at all.

managed to press the stop so that it turned off the programmed

Read - "I accidentally pressed the stop" ...

[Antonina7]

Antonina7, such a top happens with any bread with rye flour, if you bake it on such long programs as French bread; too many boning for this dough.

Thank you so much. today I will try to bake French wheat-rye again. but I will take control of the process into my own hands.

Thank you so much. today I will try to bake French wheat-rye again. but I will take control of the process into my own hands.

I dare to suggest that the previous result was precisely because of the "French" regime, that is, because of the long rise time. The subsequent result may be the same, but if you reduce the proving time (how?), Then the "French" mode is not needed ... 🔗

This, just my assumptions, it will be very interesting to know the result of your experiments!

On your advice, I put French bread on the timer today and this is what happened in the morning

Butter put two tablespoons as opposed to the standard recipe. And one tablespoon less water, no sugar was added.
It turned out delicious, with a crispy crust.

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Well, that's what I got in the end. in my preconceived opinion is good, purely handsome! from 400 g of flour 100 g - rye. 300 g of water. more seeds, malt, a tablespoon of sugar. I don’t cut it yet, but in my opinion, everything worked wonderfully inside. I will report when cutting.

while the bread was being prepared, I managed to bake two pies in the cartoon - with green onions and with mushrooms. that's how useful the French mode is!

Well, that's what I got in the end.

It means I was wrong. Well done!
So what have you changed this time?

How do you manage such a sprinkling "in a circle"?

sobsno did not have to change anything. dough in French mode.then she took it out, a spatula, and just rolled it in sesame seeds and returned it to dilute for 30-40 minutes. then turned on baking for 55 minutes. and voila! that's all. use it! Everything's under control.
when my engine broke down in the old HP, I kneaded the dough and crumpled it with my hands, then returned it to the HP for settling, spreading, baking in the former French mode, so my bread was not only not worse, but better than the stove's. then my husband repaired the engine and started the oven as before. I mostly bake this dark bread. we all love him.

sobsno did not have to change anything.

Hmm, hmm ... Let's figure it out ...

dough in French mode

How long did it get in your way? If it's about 20 minutes, then it's like on the main one.

then took it out, a spatula,

It goes like the Rye Regime. (we have already discussed this and personally convinced me that there is no need to remove the shoulder blade (if we omit the aesthetic goals), since in wheat-rye dough, the bun obeys the rules of wheat)

returned to the dilution for 30-40 minutes.

This is not French at all! Proofing there should take 2.45 - 4.10 !!!

then turned on baking for 55 minutes.

In normal mode - 50 minutes.

As a result, only a five-minute difference in baking remained from the French regime, and that's it?

then she took it out, a spatula, and just rolled it in sesame

Thanks, I'll have to try.

so I can prolong the spread. just at a glance determined that it was enough.
and the dough was kneaded and stood in the French mode. three and a half hours.

so why not take out the spatula if I take out the dough anyway?

there cannot be soaking for 4 hours, if the whole mode lasts 6 hours, and the dough is kneaded for 3.5 hours.
let's count. kneading in this mode 3h, 35min. plus soak let 30 minutes for rounding plus roughly an hour for baking. total? take it out and put it down for five hours! lengthen the canning by half an hour and now he is almost French!

I will warn you that I have not read the whole forum. I got in here because I bought such a stove. therefore it is difficult for me to compare my bread with any other. but mine I like. I love it and always do it with pleasure.

I'm researching rye bread topics, and I've added apple cider vinegar and a flussigsauer to the malt on my list. But there are problems with the latter - there is no retail at all in Moscow. I read that the flussigsauer can be replaced with agram (both of these ingredients give the bread sourness). What do you say? :-)

And I was also interested in the essences (I'm studying the Peki website myself) - like, two or three drops dropped into the dough, and the vanilla aroma is ready. Is it worth taking these essences, or is it better to take regular vanilla sugar?

I will warn you that I have not read the whole forum. I got in here because I bought such a stove. therefore it is difficult for me to compare my bread with any other. but mine I like. I love it and always do it with pleasure.

So I got in here, just the same! I just want to figure it out, so I'm digging. Excuse me if something goes wrong 🔗

And the duration of the proofing of 4 hours was taken from here:
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I'm researching rye bread topics, and I've added apple cider vinegar and a flussigsauer to the malt on my list. But there are problems with the latter - there is no retail at all in Moscow. I subtracted that a flussigsauer can be replaced by an agram

Today in "Globus" I asked the sellers if they had agram and panifarin on sale. There was a rounding of eyes and the answer: "No, and it never happens" I, in general, also join the question, where can all this be bought?

I couldn't even buy kvass wort or kvass extract ... Delayed by rye, for an unknown period

And I was also interested in the essences (I'm studying the Peki website myself) - like, two or three drops dropped into the dough, and the vanilla aroma is ready. Is it worth taking these essences, or is it better to take plain vanilla sugar?

Sugar, nevertheless, will be more natural ... (after all, there are no problems with it)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0 - here is a description of the ingredients for baking bread

wow, how many additives! I bought dry sourdough for the acid (this is a gray powder), gluten (glutinate) for rye bread. malt and milk powder. and I don't add anything else.

now put another semi-French bread for my daughter. added bran to it.

I also love different grains.

all. I don't add anything else to the bread. except water, flour, oil and yeast.

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here is just malt and sourdough. sweet couple.
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here is a sieve. I am without him, as without hands. flour is carefully poured directly into the bucket of HP. in it and weigh, if necessary.
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all. I don't add anything else to the bread. except water, flour, oil and yeast.

and I also add mustard

and I also add mustard

I sometimes add mustard in grains. I'm ready to buy, I put a teaspoon.

even at the beginning of her baking activity she put mushrooms, fried onions, bacon, cheese, frozen bell pepper (in a frying pan from the freezer, excess moisture will evaporate, in the oven on a whistle), dried herbs, this summer she dried tomatoes and bell peppers, but somehow gradually switched to seeds-nuts and stopped putting the rest completely. I thought ... shouldn't I put a spoonful of something dry into the bread being prepared ...
but I have never bought ready-made mixtures. in my opinion, they are shamelessly expensive. and there are all the same ingredients that you can buy separately and blend at your discretion.

Greetings, bakers! Please help me with a choice between 256 and 257!
As I understand it, the cardinal difference between them is the presence of a dispenser in the 257th. But the difference in price is 1500r. From here I have a few questions:

1. How important is a dispenser? Is it possible to just add fillings (raisins, nuts, etc.) at the very beginning along with all the ingredients and go to bed in peace?

2. When does the dispenser throw away the ingredients (or is it different for each program?)?

3. How is the top baked with the dispenser? All the same, the 256 has a more sealed lid due to the lack of a dispenser.

4. Is the “rye bread” regime essential for 257? Or is it better to do without it at all when baking rye bread?

Thanks to everyone who will not pass by;)

Please help me with a choice between 256 and 257!

There is no dispenser in 256 HP. I can't tell you anything about the dispenser. 256 add. ingredients are thrown on signal. But you can throw them at the beginning. But they say that the raisins, for example, are ground into crumbs with a spatula. Read at least the posts in this thread. We have discussed a lot of your questions here.

Greetings, bakers! Please help with a choice between 256 and 257!

read this section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=370.0

And specifically this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=85003.0

I can answer like this:
1. if you don't want everything to grind, then no.
2. after the first batch, if this tells you something and if I am not mistaken.
3. I do not know for sure, but I am sure that Panasonic is all right.
4.when baking rye bread, you can do without this mode, but you have to work with handles

Thank you so much for your answers! I began to read, but you understand that it takes a long time to master 70 pages. I already read the forum when I was choosing a stove of which company to buy;))

Rina - the question applies to both bread makers, and since people, as a rule, have one bread machine and there is nothing to compare with, so I needed to hear the opinions of the owners of different bread machines. Don't blame me;)

I chose the oven specifically without a dispenser, because I read that they are very delicate to use and are the first to fail. because for myself I decided to take just such.

that's what my girl still baked today. second bread = plus one more spoonful of malt, I also threw in a tablespoon of about dry tomatoes, baked for 10 minutes longer. such a tanned bread turned out!
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here they are both.
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handsome

Antonina, please share what recipes you use to bake rye bread.

yes .. yes ... I would like to listen
I tried wheat-rye, that's what happened

a little unsightly, but tasty.kvass took dry "SAF-kvass". decided that a spoonful of lemon juice was unnecessary, since there was already citric acid in the kvass. in the next. I'll try again without / well, and finally bought an email. scales, I'll try not by eye)))

and cake from Bo (according to the recalculated version)



here without comment, it seems a little watery?

I just happened to (honestly!) stumbled upon Darnitsky. so it is very similar. basis, so to speak. the rest as it goes. what you want. I never leave bread to chance, I keep a watchful eye on the bun.
that is, what is needed includes from 300 to 350 ml of water, 400 - 500 g of flour, a third is usually rye, malt (how much I pour, usually 2-3 tablespoons), tsp gluten, powdered milk from tea to dining room, bran ... well, whatever your heart desires. one and a half - two tsp. yeast. salt, sugar (I certainly put it, because I decided for myself that yeast needs sugar).
then I watch the kolobok, bring it to the state I need and forget about bread for a while. last year I have not had unsuccessful bread even once, except for yesterday's crust. although it tasted great, it didn't look good. today I was just figuring out how to fight with a view. well.

it's not random, it's inspired.
today I have weighed the exact amount of flour. 300 wheat, 100 rye, 300 water. 1.5 tsp. yeast. 2 tbsp. l. malt. 1 bran. 1h l. dry milk. 1-1.5 tbsp. l. oils. 1.5 tsp. salt, 1 tbsp. l. Sahara. 1h l. gluten, 1h. l. sourdough. but in the process it is normal for me to either add flour, or add a couple of tablespoons of water. I focus only on the bun. in today's second bread, I added malt. well, I just wanted to. and poured in dry pepper and tomatoes, since I remembered about them. seeds as usual.
in the old HP I measured everything in glasses. there were 2 tbsp. wheat, 1 cup rye flour, 350 ml of water. the difference is still in sugar. it was already 3 tbsp. spoons. 2h l. salt. the rest of the supplements went almost the same. variations on malt, bran. their volume changed.
here is my yesterday's "ugly" bread outside. from the inside he is wonderful! as in the song "on the face of the terrible, kind inside." it's about him. the cover is uneven, zigzag. the porosity is excellent! taste!!!
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it's like a bend test. does not break. bends.
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and these are tomatoes and bell peppers before they got inside the bread.
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Got it, thanks! Have you tried to make more rye flour, say, 150 g of wheat and 250 g of rye? ;-)

no. maximum 1 / 2. but I'll try! I'll start with half.
but not tomorrow, because tomorrow I have sweets according to the plan.

about! I found the bread that I pushed off at the very beginning of the work with rye flour. it became the "skeleton", the basis of my bread, to which you can add anything you want.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=77322.0

Great result! The recipe is in the studio!
Why "Diet"?
Read - "I accidentally pressed the stop" ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=950.0 The recipe from Agnes "dark bread with raisins", and chose a dietary one with raisins, there in the subject someone recommended. It seemed to me convenient to add raisins at the signal and added caraway seeds, today also seeds. Today the process went through in this mode to the end. True, today the bun was missing for a beautiful shape, so it turned out to be a little lopsided.

My loved ones like cotton bread, but they make comments on the crust that it turns out to be dried and quite firm

Olga, crust by crust, you probably put the bread to cool in the air? Try, as was done in Russia, to wrap the bread first in a damp squeezed cotton towel, then in a dry warm one, and keep it for a day. Before that, when the bread is still hot in the bucket, grease the roof with oil.
With me, even with an almost black crust on the sides, it is always then tender and juicy.

And advise, please, I don’t understand one moment - when can you take out the bun from the bucket for sprinkling so that the dough does not fall off, and when can you grease the roof before baking? 50 minutes left? or how much?

Do not take out the bun, sprinkle it only on top.

and when can you lubricate the roof before baking? 50 minutes left? or how much?

I do this after the second batch (on the main program about 3.04 when there is time left), before the start of the proofing. I don't risk it later ..

Today, for the first time, my stove equalized the temperature for an hour, instead of the previous 25 minutes. So I was puzzled by the question: after all, 35 minutes were "stolen" from the proofing! And if they are not enough, for the normal rise of the dough? I wonder how the manufacturer foresaw this?

Today, for the first time, my stove equalized the temperature for an hour, instead of the previous 25 minutes.

Or maybe the temperature where your stove is now has become much higher. And so the temperature-proofing time is compensated?

Or maybe the temperature where your stove is now has become much higher.

It is - yes, spring, however, although the scales (they show my temperature) were 25 * I do not think that this is a big difference. But the leavened wort, diluted with warm water, was probably hot ... But that's not the question, the proofing is less than half an hour!

P.S. Or, just because the dough is "hot", it needs less time?

Or, just because the dough is "hot", it needs less time?

I think yes

the optimum temperature for yeast to work is 25-30 degrees. The warmer it is, the better and faster they work. The colder the yeast, respectively, vice versa.

Functions of Panasonic, "temperature equalization" in particular, just allow you to get the most stable result at a wide range of temperatures.

Olga, crust by crust, you probably put the bread to cool in the air? Try, as was done in Russia, to wrap the bread first in a damp squeezed cotton towel, then in a dry warm one, and keep it for a day. Before that, when the bread is still hot in the bucket, grease the roof with oil.
With me, even with an almost black crust on the sides, it is always then tender and juicy.

Thank you, I do as I always did with the pies from the oven, cover with a towel. I wrap the bread in a homespun linen towel, from my grandmother, but dry. I'll try it wet.

And advise, please, I don’t understand one moment - when can you take out the bun from the bucket for sprinkling so that the dough does not fall off, and when can you grease the roof before baking? 50 minutes left? or how much?

I grease with an egg about ten minutes before baking, and sprinkle with sesame seeds, I did not take out the wheat, it usually turns out even.

And I, after baking, take it out, grease it, sprinkle it and, again into the bucket and into the oven, for 2 minutes.

[Olga-a]

Olga-a play with the crusts (we have 3 types of them). mine, for example, for Darnitsky, require only dark (they say rub it with garlic well and to the borschik). for a loaf of bread I choose a light one. and with a damp towel, be careful, you will slightly miss with the spin - you will lose the crust altogether. therefore, also in a dry linen or cotton towel for 2 hours (but they steal, I come to unfold, and have already eaten the quarter)

and more reflections on the topic: a bread machine at home - goodbye waist! usually our large family ate a standard brick of bread (700g) per day. I began to make my own bread, the first week up to 2 loaves a day (700 g each), but now a Darnitsky loaf (almost 1200 g) takes 3-4 (it's nice that during this time there is no meek for mold, crumbling and sour smell, like a store ) of the day and they say - but we are full, it is more satisfying than the store one and is less than enough to saturate. and my wife's digestion improved (the bran works probably)

so the waists are all normal

I grease with an egg ten minutes before baking

And share your experience, please: lubricate with what, with a brush? If yes, which one should you buy?

And share your experience, please: lubricate with what, with a brush? If yes, which one is better to buy?

I use a regular silicone brush. I like