Bread does not work in Panasonic

Ryazanochki of the first grade I have never seen anywhere

Luda, they don't release her, judging by the site.

they don't release it, judging by the site

Well, it means there is no ... and yellow peas of the 1st grade in Semishagov have not been in for a long time ... Something with the flour of the first grade has become very bad ...

We have now in Dixie flour Ryazanochka "Krestyanskaya" coarse grinding. How do I use it? Add little by little or can you completely bake on it? Nobody tried it?

[Olya]

flour Ryazanochka "Peasant" coarse grinding

Olya, it is whole grain, so as a whole grain and use.

Got it) thanks. I'll have to try to use it too. And so far I have only been baking rye lately. My husband liked it from the bread machine, but before he only bought loaves in the store, he did not even look at the black one.

Here I just now have not very good gray bread (100g rye + 150g wheat c. + 150g wheat c. Z.), But it looks like I have yeast togos ... " check. The bread is delicious, but the roof is flat

[Olya_]

Olya_, Olya, here HERE discussed this flour

flour Ryazanochka "Peasant" coarse grinding.

I also bought one, though I haven’t used it yet, it felt like a premium, very fine grinding and the aroma of flour I liked more than c / z.
Here is such

And this is in comparison with c / s Ryazanochka, on the left is Peasant, on the right is c / s

Yesterday I baked gray, the one that did not work out very well, with this coarse flour, and before I baked 100% dietary flour on it, on a dietary mode, it turned out well then. I like it when whole grain is easily sieved, otherwise some of the bran remains in the sieve ... here everything is sifted "through and through"

Here I also liked it more, it feels silky to the touch.

Girls, thanks for the link. I will read about this flour. Tomorrow I'll go to my mother, now I will put her ordinary white bread. And tomorrow I will try to bake myself something with this flour. That's when you regret that there is no second bread maker. And you need bread as a gift for yourself.

and used to bake 100% dietary on it, on a dietary regime, it turned out well then

I have never used the dietary regime, I really like the low-yeast one. I have to try, though.

Someone can tell you why white yeast-free bread is crumbling. Panasonic 2512

[nassa166]

nassa166, write a recipe for bread though, according to which they did it.

yeast-free bread

Yeast-free - is it on baking powder? Or leaven? If sourdough, then it is not yeast-free.

premium wheat flour 500g.
salt 1.5 tsp
sugar 1.5 tbsp. spoons
vegetable oil 1.5 tbsp. spoons
sourdough on rye flour 5 tbsp. spoons



So I didn't add yeast. Grew up a week.
Or can you just add baking powder instead of yeast or sourdough?
Water 330 ml.

[nassa166]

nassa166, forgot to indicate the water. And the leaven contains the yeast that you have grown. Therefore, this bread is not yeast-free. Yeast-free is on soda, for example. Or a flat cake.

[nassa166]

nassa166, did not write how much water is in the dough. Didn't they add it? Then no wonder it crumbles
The sourdough contains yeast and the dough rises precisely due to their work. Therefore, it is incorrect to call leavened breads yeast-free.
Truly yeast-free - soda breads also exist, there are many such recipes on our site.
Here, while I already wrote to you and answered

[nassa166]

nassa166, so on a vskidku, perhaps there is not enough water. That is, the flour is fairly dry and strong. For 500 g of flour, you need about 350-360 g of water. And maybe take more. It is winter now and the apartments are very dry due to the heating, so the flour is made drier. Very perceptible. I usually track the bun, and therefore I see how, after turning on the heating, the flour gradually dries up and requires more water.

Thanks to add.

So I didn't add yeast. Grew up a week.

oh, it seems to me that the leaven is still very young and weak. I would only start using at least a week after two growths. Especially for a bread machine. Therefore, for a long time I could not get to the topic of leavening, until I began to bake bread in the oven. In xn without programming, you still need to first knead using the Pizza program, then, looking at the behavior of the dough, turn on the bread programs. But leaven takes longer to rise than dry yeast. Even with live yeast in HP, problems may already appear, not to mention the leaven

The bread rises very well. The crust is as good as the bread itself. Program No. 1

[nassa166]

nassa166, it turns out different sourdough. For the first time, a French thick one turned out to be so nimble, it lifted bread at a time. Then I didn't use it for a while and it disappeared from me. When I wanted to, I started a new one. And the new one turned out to be not so strong at all. I just added a bit of ordinary yeast to it (about 1g), this speeds up the rise of the bread. So it is quite possible that you have a good and strong starter. Try adding some water.

[nassa166]

nassa166, usually bread with corn flour crumbles .. that's me - I argue) then you got in the dough or little or poorly developed gluten. And I also found good reasons. Try to analyze. Maybe you will find something at home

BREAD CRUMPING - CAUSES AND METHODS OF THEIR ELIMINATION.
What to do if homemade bread crumbles? Everything seems to be good: both tall and fragrant. And you start cutting - the whole table is strewn with crumbs, and the chunk falls apart in your hands. Little pleasant. Let's try to figure out what could be the reason.

Reason 1 - Lack of moisture
Let's start from the very beginning - with the test. Observe the formation of the bun in the bread maker. The dough should be kneaded into a tight, well-shaped ball. If already at this stage the bread falls apart, then after baking nothing else can be expected. So the solution is simple: add some water. Do not overdo it - bread made from too wet dough will fall off during baking and its crust will fail. If your bread contains whole grains, remember that they take up a lot of moisture. You need to add a little more water to such a dough than usual. And it is better to pre-soak the grains in warm water and only then pour them into a container with dough. The soaking time depends on the type of grain (crimped, whole, germinated).

Reason 2 - Lack of gluten in flour
Good flour quality is half of the baker's success. Gluten binds the dough and helps the yeast raise it. The dough becomes fluffy and elastic precisely due to the gluten content in the flour. So, if you suspect your flour is of low quality, and, accordingly, low content of this very gluten, then the easiest way out is to add gluten separately. Panifarin and Wheat Gluten are wheat gluten-based bread improvers designed to improve the quality of flour. A couple of spoons of Panifarin (0.3 - 2% in relation to the amount of flour) will raise the dough even from rye and whole grain flour. Panifarin dosage table

Reason 3 - Lack of fat
Low-fat bread dries quickly and therefore crumbles easily. This problem of bread is solved by adding 2-3 tablespoons of vegetable oil. If a recipe requires margarine, use only proven brands that meet standards for quality and fat content. The balanced fat content increases the elasticity of the dough and prevents crumbling.

Reason 4 - Excess yeast
Any baker considers well-risen bread to be one of the criteria for successful baking. But if the bread rises too high, then it can crumble a lot when slicing. Reduce the amount of yeast slightly - the loaf will be slightly lower, but the crumb will remain intact.

Reason 5 - Unadjusted baking mode
The bread maker itself "decides" how long and at what temperature to bake this or that bread. She "decides", of course, according to your program. But it happens that the settings of the bread machine get a little confused and the baking of bread is delayed, drying it out. Dry bread is crumbly bread. To prevent this, select a setting with a shorter baking time. If there is none, then just turn off the bread maker 10-15 minutes before the end of the program.

Reason 6 - Cooling down time
Put the finished hot bread on a wire rack and leave to cool. But if you leave the bread open for a long time, then it will dry out and crumble. Cover the hot loaf with a clean linen or cotton towel and place the cooled bread in the bread bin in time.

Reason 7 - Incorrect storage
If the air in the room is dry, you can protect the bread from drying out by wrapping it in plastic wrap or plastic bag. Storing baked goods in the refrigerator will extend the life of the baked goods, but it will reduce moisture. The longer your bread has been in the refrigerator, the more it crumbles. The ingenious invention of mankind for storing bread is called a breadbasket. So: best of all, bread will retain its qualities in a regular bread box.

Reason 8 - Wrong knife
The bread knife was not invented by greedy knife makers who want to sell us as much of their products as possible. The design, size and degree of sharpening of the bread knife allow you to cut a loaf with minimal losses: without crushing it and avoiding crumbling. You may be pleasantly surprised when you change your regular knife for a special bread knife. After all, then it will be obvious that you have baked the perfect homemade bread, and it crumbled only because of the wrong cutting tool.

Even with live yeast in HP, problems may already appear

What problems can there be with them? I bake them very often, no problem.

Yeast-free - is it on baking powder? Or leaven? If sourdough, then it is not yeast-free.

Yeast dies during heat treatment, as the microbiologist told me. Dry yeast does not die. Remain in bread.

Dry yeast does not die. Remain in bread.

What is the mechanism of protection of this yeast from temperature, please check with your microbiologist.
Yes, cornmeal makes bread drier and crumbly, and oatmeal works in a similar way.

Dry yeast does not die. Remain in bread.

I am very interested in what kind of microbiologist he is, his education.

I am very interested in what kind of microbiologist he is, his education.

culinary college in any way should be)

culinary college in any way should be)

It seems to me with Ren tv with their conspiracy theories.

Svetik, I agree with you 100% about yeast horror stories

culinary college in any way should be)

... or one of the British microbiologists))).

Yeast dies during heat treatment, as the microbiologist told me. Dry yeast does not die. Remain in bread.

What a strange wording .... Now the microbiologist will either die from my post, or start throwing slippers, and in any case, he will die, because in response I will throw my husband's boot. The yeast ferments and "becomes holes in the crumb", thus, yes, we can say that "remains", if not fermented, then the taste of yeast remains, but this is already from the "bread did not work" series.
And what, it is proposed to bake the so-called "yeast-free" bread? But it has been said a million times that all leavens are also yeast, of a different breed, yes. But yeast.The second question is that an anti-caking agent can be added to dry yeast, so buy yeast without it .... It is added anywhere.

Well, you girls just pecked at me. I don’t know where to go.

Well, you girls just pecked at me. I don’t know where to go.

We don't bite you, we just have nothing against dry yeast

I use sourdough, yeast is contraindicated for me.
In any case, dry artificial.

I use sourdough, yeast is contraindicated for me.
In any case, dry artificial.

To your health! And I just have no time to bother with her. But this does not mean that someone - or me, or you are doing something wrong? Right?
Are you new to our forum? In fact, we are not harmful aunts, well, except for me, I am not harmful. So I ask, what does it mean, "dry artificial"?

[nassa166]

nassa166, so yeast is in the leaven. Plus lactic acid bacteria. Well, and someone else, a thread to a heap, whom we do not know by sight, since we do not produce laboratory studies of our starter cultures
And I also wondered - what does "dry artificial yeast" mean?

why white yeast-free bread crumbles. Panasonic 2512

Bread crumbles

Well, and someone else, a thread to a heap, whom we do not know by sight,

So, I'm also afraid of leaven, that's why ... Shaw grows there? ... And yeast, especially dry, completely problem-free, in my amateurish opinion.

[Ninelle]

Ninelle, yes, I prefer them too. I buy live ones only for Easter cakes. I didn't like it for bread. I don't have time to use them quickly, they start to smell unpleasant. That is, you have to sort of throw out or freeze right away in portions, which is also not very convenient for me. And dry ones are stored for a long time and well.

I don't have time to use them quickly, they start to smell unpleasant. That is, it is necessary to sort of throw out or freeze at once in portions,

They can also be dried, dry keep well and work normally.

[nassa166]

nassa166, you are an adult and it is up to you to decide what to believe and what to fear. We just want to convey to you the idea that pressed yeast and dry yeast are the same thing, that a fresh apple and a dried apple are dried fruit. That is, just a dehydrated product. No microbiologist could tell you otherwise, because this is the position of official science. And fables about dry yeast are spread by people who are very far from science and, moreover, who were not particularly interested in biology in childhood. Because yeast is a very well-studied organism and information about it is unclassified.
If you have a tolerance for pressed, then you also definitely have a tolerance for dry.

We just very often explain that we are on the side of science and are not afraid, and even respect and welcome dry yeast, we do not make a big difference between them and pressed ones, so we reacted this way. Not against you, but against that nonsense - from our and scientific position, which was clearly presented to you by a person who is far from science.
With great pleasure we will be happy to drag you into our ranks and remove an unnecessary scarecrow from your life.
If you have any questions about yeast, please ask. We will answer, explain, and so on. Dry yeast makes life very easy for bakers, only they must be revived correctly, not killed during revival, so that they again become, like pressed, to dehydration.

[nassa166]

nassa166, I had such that bread crumbled. When my starter was "stale" in the fridge. She was starting to smell very vinegar. And even after feeding / refreshing, this smell became weaker, but still it was ... These are such microorganisms of some specific acid and, I have a suspicion that this is what then affects the crumb. There were materials on the Internet by one well-known amateur baker Luda Marianna-Aga. So, she explained what microorganisms in the sourdough smell like and how different acids that are formed as a result of the work of these microorganisms, subsequently change the crumb and the result of bread. But ... Unfortunately, this is no longer available to us.

By leaps and bounds, I agree with the members of the forum above. If yeast is contraindicated for you, then you need to go to chemical leavening agents (Irish soda bread as an example). Because there is yeast in the leaven. They are the ones who lift the bread.

And how to make bread on baking powder

[nassa166]

nassa166, I just saw that you were not introduced to the course that yeast also raises bread in sourdough. It's just that in the store the strongest species is sold in splendid isolation, and in leaven this kind and further a bunch of species weaker. That is, a bunch of small yeast. Adepts of wild yeast constantly forget to mention that where there are wild ones, there is necessarily at least a little bit, but the bakery species will adapt - they are strong by nature)))), naturally a strong species, therefore scientists isolated it (did not give birth to it themselves) for sale and production.

[nassa166]

And how to make bread on baking powder

nassa166, here's the recipe. I missed your brand of bread maker. I would start with this recipe.

Soda bread (plain wheat) in a Panasonic SD-2500 bread maker.

[Tanya (Admin)]

It's just not here Tanya (Admin), which would have poked directly into the section with the basics of baking. It seems to me that I don't want to offend, but this is the impression, maybe wrong, that you, nassa166, weakly savvy, you lack a base.
Otherwise, you would understand how baking bread differs from yeast bread. What is the reason for the crumbling of the crumb or the roof falling off? This is all spelled out on the forum, and you can't put it into a post in a nutshell.
Girls and boys, you're sending a man now. Firstly, it is necessary to refuse tasty yeast bread solely for medical reasons, otherwise it is stupidity and depriving oneself of great pleasure.
Secondly, without basic knowledge on the topic and on baking powder, nonsense can come out.



First, you should dig at least a little here.
Contents of the "Basics of Kneading and Baking" section

Girls, maybe not on the topic, but why is pressed yeast now some kind of ... Like soft plasticine? I used to buy brick paid, soft, but now as "distanced"? I think in the store and ... I don't take it. Maybe in vain?

I have a problem, dear bakers, help! A week ago I bought a Panasonic 2502. I baked bread twice according to a recipe book - a simple white medium crust, size M, and French. Gingerbread man controlled, was excellent. The bread rose perfectly, but both times it comes out pale. And although the crumb is bubbly and fluffy, the bread tastes like under-baked bread. What is wrong with me? The feeling that the heating elements are heating the wrong way is rather weak. Maybe a marriage?

The feeling that the heating elements are heating the wrong way is rather weak

This happens with new stoves. Put in a dark crust.