Bread does not work in Panasonic

[Yumay]

Yumay With this question it is better here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.2800 they will answer faster, but in principle it is possible to put honey, sugar, coriander in the dough and (or) on top before baking, seeds in a dispenser, caraway seeds to your taste like coriander.

Tell me, who tried the recipe for rye bread with malt? The recipe says 2 tablespoons of honey, can you replace it with sand?
There are also 2 tablespoons of coriander. Is it powder or seeds? And where to add - to the dough or to the dispenser?
I would like to add seeds and caraway seeds. Just don't know when to add it .... The very beginning to the dough, or when the bun is ready to open the lid and sprinkle the top? please reply

It is better to put coriander in powder, it is tastier and does not get stuck on the teeth. If you want to put coriander seeds for beauty, then they must be put in the process of baking or lifting, open the stove lid and sprinkle a bun on top.
Seeds and caraway seeds will not be added through the dispenser, in the brown bread program there is no function of adding through the dispenser, it is better to put it right away.

Sazalexter,
George,
Thank you for your help!

if the flour and recipe are proven, then you don't need to look after the bun

I don’t go to HP at all. ALWAYS works! I fell asleep and left))))))

..

Don't mislead the people. Poured, pressed, left - it does not always roll!
Not a single experienced baker would recommend this here.

I also never look into the stove, precisely because bread always turns out, and any, white, black, dough, etc. I worked out recipes for myself, determined the number of ingredients and everything works out, is there any point in looking there? Moreover, half of the bread is baked at a delayed start at night. For this, HB was bought to make my work and life easier - I filled in the ingredients and after a few hours I got delicious bread. And we bake an average of 2 rolls a day.
The recipes, including those from their own book, were worked out by trial and error, mainly by increasing or decreasing the amount of water, although the recipe book in Panas is very correct and if it didn't work out it was a failed crust or too wet crumb, control the bun for the kneading stage was not crowned with success, if there is an error, then adding flour or adding water can no longer be corrected. A loaf of bread will be unsuccessful, the main thing is to understand what the mistake is, which is a lot or a little, and already the next dozens of loaves will be five-plus

...

I also did not succeed only a couple of times, I got bad flour. And so she fell asleep and went to sleep, or in the morning she fell asleep and went to work, and the family got fresh bread. I follow the kolobok if I put the dough in HP.

/

I promise to ignore your posts.

Here is our modified recipe from the Panasonic instructions, because 2 times according to the original recipe the bread did not work out (too much water) and the amount of flour was changed. the bran was oatmeal (there were no rye).

- yeast 2 tsp,
- wheat flour 480 gr.,
- rye flour 130 gr.,
-salt 2 tsp.,
-sugar 2st. l.,
- bran 3 tbsp. l.,
- dry milk 2 tbsp. l,
- water 350 ml,
- butter 1.5 tbsp. l.

Basic baking mode. on Panasonic 01.
Once they additionally kneaded by hand (without turning off the program, they took it out of the bread machine and kneaded for 5 minutes), so the bread turned out to be very high and with a round crust on top. have not yet figured out how to get the same without additional problems. Can someone tell me. but the bread is tasty, soft and with a golden brown crust.

Good day! I'm not a bad cook in life (I baked bread in the oven), but I ran into a bread maker for the first time ... The first bread turned out, as many describe, with unmixed flour and did not rise (lack of liquid) ...here is the end of the second week, after the purchase, and I delight mine with the most delicate bread ... (because I cooked it up and understood the problem quickly) Advice: do not use dry yeast ... take pressed 1g dry = 3g pressed, I take the main recipe from it for dough: yeast 18g + 20 grams of flour + 50 ml of warm water and sugar + 1 tbsp. l sugar, I stir it all and put it next to the battery for 20-30 minutes. then everything is as according to the recipe (subtracting the flour and water already used, we spread the dough, then 380 grams of flour, Salt (here I stumble, I put 2 tsp, because the recipe turns out bland), sugar is already in the opera (about we forget it in this part), 1 tbsp. l of olive oil, and 210 grams of water .... here is my main recipe ... It turns out very delicate real bread. I didn't have time to take a picture today I added 1 tsp. without a slide of ground garlic, mine, half an hour before the end, were already circling in the kitchen ... almost hot and tore
You can invent supplements yourself ...
I think you will not be strict with me, I wish everyone success in this difficult but very tasty business

[Aleshka721!]

Thanks for the tips, Aleshka721! Found valuable. I also decided not to use dry yeast. It turns out an ugly roof. A batch of this yeast is elusive. But here I bought two different and again troubles with a roof. Although the bread is delicious.
Olya! On ground garlic, a question just in case: is it from a bag bought in a store or is it crushed?

I bought garlic in the store. And at the expense of the roof that has failed, I can tell you ... do not reduce the amount of water as you advise, the mix will be bad, when the first kneading is in progress, add about 20-30 grams of flour (after all the flour goes into the bun), every time I add ... and the bread will be great!

That's what I thought about garlic. And I put the bread overnight. So jump up at 3 am somehow broke. The bread is still delicious! And the fact that the roof is ugly - we will survive.

Good day! Today I tried to add dry green onions (sold in the store) 20 minutes left until the end of baking, but the smell is no worse than from garlic bread ...

[18gr]

take pressed 1g dry = 3 grams pressed, take the main recipe from it for dough: yeast 18gr + 20 grams of flour + 50 ml of warm water and sugar + 1 tbsp. l sugar, I stir it all and put it next to the battery for 20-30 minutes. then everything is according to the recipe (subtracting the already used flour and water, put the dough, then 380 grams of flour, ...

ah-ah-ah ... not too much yeast? This amount is suitable for baking, but for bread dough, it is clearly too much. The calculation should be done not for dry yeast, but at the rate of 1.5-2 grams of compressed yeast for every 100 grams of wheat flour. That is, for 400 g of flour you need 6-8 grams of compressed yeast.

For many years I have been baking only with dry bread, I have never had a failure with bread, it always worked.

ah-ah-ah ... not too much yeast? This amount is suitable for baking, but for bread dough I Read more: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=132450.0explicit brute force. The calculation should be done not for dry yeast, but at the rate of 1.5-2 grams of compressed yeast for every 100 grams of wheat flour. That is, for 400 g of flour you need 6-8 grams of compressed yeast.

Now there are 43 minutes left until the end of baking ... I cook this recipe every day ... and this recipe has never let me down, if bread remains the next day, it remains the same as when baking ... the recipe is checked, not once ... and baked in the oven in the same ratio of flour and yeast

we are often asked how to reduce the amount of yeast. If you feel like it, try it.
The estimated amount of 1.5-2 grams for every 100 grams of flour has been tested by many dozens of bakers, it works. Some even by increasing the duration of the proofing of the dough reduce the amount of yeast to almost 1-2 grams per loaf of bread.

we are often asked how to reduce the amount of yeast. If you feel like it, try it.
The estimated amount of 1.5-2 grams for every 100 grams of flour has been tested by many dozens of bakers, it works.Some even by increasing the duration of the proofing of the dough reduce the amount of yeast to almost 1-2 grams per loaf of bread. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=132450.0
I do not insist on my own recipe, I just shared that I am good at it ... And who bakes how is at the discretion of everyone. .. Regards

Strange ... Pressed yeast bought in the morning, weight max. 600g flour, whey 330 ml. yeast 13 gr. Overkill for 1 gr. - decided that it is not essential. Sugar - 2 measures. spoons large, salt -2 measures. lies. small., pod. oil - 2 m. l. b., program 01 with a timer (delay 7 hours). SIZE turned out as 400g. flour, that is, M. From the bucket, the roof seemed a little bit. Please tell me: what's wrong?

Strange ... Pressed yeast bought in the morning, program 01 with timer (delay 7 hours). SIZE turned out as 400g. flour, that is, M. From the bucket, the roof seemed a little bit. Please tell me: what's wrong?

Have you dissolved yeast in whey? If so, it is quite possible that pressed yeast could have fermented in 7 hours ... Usually, with such a delay, I use only dry yeast ..

No. Yeast on the bottom, whey on top of the flour. Remembered !!! I forgot to add sunflower oil! Could this have affected?

[Wit]

Wit, and I pour 400 ml of liquid on 600 g of flour, maybe this is the reason

[Wit]

Wit, Yeast was checked, maybe it's the case?

No. Yeast on the bottom, whey on top of the flour. Remembered !!! I forgot to add sunflower oil! Could this have affected?

Sometimes it is useful to check what goes into the bucket when using the Topic 10. WORKING ON ERRORS ## bot

[previous]

Vit, and I pour 400 ml of liquid on 600 g of flour, maybe this is the reason

How much! I usually pour 300. And then I became generous to 330 ml.

Vit, Yeast was checked, maybe it's the case?

Sasha, I never check yeast. I bought it only in the morning. Deadline: until 05/17/14. An interesting observation. Just previous the loaf came out like this one. Then I made a mistake on yeast - the term expired in 3 days. I replaced them with new ones. The flour is the same. I always bake in the proportion of 450 - wheat + 150 - rye. I noticed that the rye was somehow very reluctant to get enough sleep in the sieve. And these days the weather began to change. Maybe she got moisture and was too much with the liquid? But Larisa is already 400 ml. pouring
I'm going to study the Admin tutorial.

I noticed that the rye was somehow very reluctant to get enough sleep in the sieve. And these days the weather began to change. Maybe she got moisture and was too much with the liquid? But Larisa is already 400 ml. pouring
I'm going to study the Admin tutorial.

Does Larissa live near your house? And store flour nearby, in one jar? This is me about the moisture of flour

How to test and activate yeast? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0

Does Larissa live near your house? And store flour nearby, in one jar

And where does Larissa and flour moisture ?! 400 ml. 600 gr. flour does not bother you? And I was surprised. And next time I will try too. I will only timidly remind you that the previous loaf turned out super at 330ml. serum. And all April went like this.
I know how to test yeast. Only I strongly doubt the penetration of saboteurs into the plant to spoil the yeast. Even for the sake of sanctions ...
And what have the sanctions to do with: pardon: right?

And where does Larissa and flour moisture ?! 400 ml. 600 gr. flour does not bother you? And I was surprised. And next time I will try too. I will only timidly remind you that the previous loaf turned out super at 330ml. serum. And all April went like this.

Doesn't bother me! Since this is a kind of "standard" of the bookmark at all normal parameters of flour and liquid moisture. See the table here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 I use this table all the time, so it doesn't bother me
And these indicators "standards" are adjusted in the direction of flour / liquid, with deviations in flour moisture and liquid composition.

We have already talked about humidity.
About liquid: liquid includes not only water, but all other ingredients that can melt when heated and thereby increase the liquid, details are here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Therefore, analyze the composition of the ingredients when kneading, what you put in and how much Well, respectively, and the quality of the resulting crumb of finished bread.

Thank you, Tanya! Now I sit and study. I would like to find a joint.But it's annoying that two loaves were previously tip-top! After all, "... The amount of flour and other ingredients ..." remained unchanged.

[Wit]

Wit, And the flour from the same batch, maybe this is the case?

But Larisa is already 400 ml. pouring

Vit, well, this is a standard recipe from a Panasonic book.
I measure it out automatically and it turns out a kolobok: girl-yes: Maybe men's koloboks are cooler

I have good flour, once there was a party where I had to add flour to the bun.

From the same, Sasha! I just bought new yeast and threw away the old ones. I thought that because of them the previous loaf turned out to be L size. But no! Yesterday is straight, like a twin with the previous one.

Vit, well, this is a standard recipe from a Panasonic book.

Well, finally there is 370 ml. One joint found! All my life I thought that 330ml is max. quantity of liquid for XL. But since I did not change anything, and the loaves turned out to be smaller, then the flour gained moisture in a week. It turns out that I poured the liquid.

[Wit]

Wit, Vitaly, I had such a thing with Predportovaya flour, since then I have not bought it

I don't buy it either. They began to scold her. I have flour from "365" tape. Not expensive and no complaints. Misunderstanding in this: Pack of 2 kg of flour "365" from Ribbon. I get in a row two standard loaves of size XL and the next two in size L. The stupidest conclusion: the bottom half of the bag is filled with Predportovaya flour. But this is already paranoia

400 ml. 600 gr. flour does not bother you?

this is a kind of "standard" bookmark with all normal parameters

And can I get into the conversation for a second and immediately run away, I will not interfere!
I have a bread maker, though not a Panasonic, but 400ml. water for 600g. flour is the most ideal ratio. For a year and a half that I have a bread maker, I have never, Vit, I swear, there has never been such a thing that the bread did not work out. I even, frankly, do not know what a "falling roof" is, I saw it only in pictures. I only use flour with MacFa and don't worry. Once only a strange Makfa was caught. It's good that I noticed the quality of the kolobok and immediately added flour, otherwise it would definitely be porridge.
Here is the simplest and most favorite bread:
In bookmark order:
Warm water - 400 ml. (and if milk, then in general - 450 ml.)
Rast. oil - 4 tbsp. l.
Flour - 600 gr.
Salt - 2 tsp
Sugar - 1.5 tsp.
Dry. Saf-moment yeast - 1 tsp.
"Main" program (not shortened!); crust - medium; weight - 1 kg.
But what kind of crumb turns out:

[Wit]

The "Basic" program (not shortened!)

Wit, maybe you accidentally poked into the short program? It happens to me, I check myself several times where I poked.

[Sveta]

Sveta, here the shortened program does not affect the degree of browning. At me anyway. The bread is just as well baked, but its roof bursts and ugly lifts up. Most of the time I was baking on a pre-programmed program, and I did not understand at all why my roof was cracked. Until I got to the "Mcooker" and found out that such a roof is obtained due to insufficient proofing of the dough. As soon as I started the full program, the top of the bread became smooth.

Lena

I have beautiful bread on the short program, nothing cracks, but I don't like it. The taste of the bread is not at all the same

And for me, when I messed up the programs for the first time, a brick fell out of the bucket, without quotes, heavy and sticky. There was not enough yeast and time (neither strength nor time). Therefore, I follow myself.

Probably, it also depends on the bread machine itself. Have you noticed that very often (with different bread makers) the time differs for people on the same "Basic" program?
Honestly, if it weren't for the crack on the lid, I wouldn't have noticed any difference in the bread at all. Not in taste, not in crumb.

I have beautiful bread on the short program, nothing cracks, but I don't like it. The taste of the bread is not the same

Of course not that one ... .. the dorzhzhi do not really have time to work ...
At my home, when the heating is off or the street is damp, then after the main proofing of bread I give another 30-50 minutes to distance ... I don't know why, but the weather outside also affects the taste of bread ... ... proofing ...

Guard! French bread on water did not work out. Max rose. by two-thirds, I did everything according to the recipe from the instructions.

[olga333]

olga333How did you measure flour? If the scales come here #
and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.msg1481967#new gaining patience, reading.

It is better to lay out the whole recipe: what and how much. Well, of course, what. Then it will be clear where to send to read. And for the edification of others it will not hurt.

It is better to lay out the whole recipe: what and how much. Well, of course, what. Then it will be clear where to send to read. And for the edification of others it will not hurt.

flour 400 gr.
1 tsp yeast
1 tbsp. l. butter
300 ml. water
1 tsp salt

One of the possible reasons is a lot of liquid. For 400g of flour - 315ml of liquid is too much (oil is also considered liquid). In the recipe from the instructions, milk powder is also indicated, and the liquid is 280 ml. This is, of course, not the only possible reason.

Max rose. by two thirds

Maybe his roof just fell? If the photos were shown, it would be clearer .. Was the roof of the bread convex or "saucer"?