Bread does not work in Panasonic

[1.]

how can this be if you lay in layers: yeast, a lot of flour, then everything else ...?

Is the yeast good? It is possible that they simply did not have the strength to lift heavy cornmeal.

2 hours

Write exactly how much of what was, in grams

Bookmark order:

1. Corn flour 120 g
2. Wheat flour 450g
3. Kefir 70 ml
4. Yeast 2 tsp - sprinkled on kefir
5. Dissolved milk 300 ml in it
Salt 1.5 tsp
Sugar 2 tbsp. l.
Butter 30-50 g
pre-melted butter, salt and sugar in warm milk

why sprinkle yeast ON kefir? There is a bookmark order for Panasonic: yeast, flour on top and the rest of the ingredients ...

Have you covered the yeast with milk too? ... was it too warm?

Muha, bake the simplest bread. Everything will become clear.
Yeast should never come into contact with liquid.

AHA !!! And with me they contacted just the last two not received bread ... because I thought there was a cat in exile from Fugasca. I gave the recipe .. the order of the bookmark is indicated and tried to adhere to it .. and there yeast is indicated in the last paragraph.

In French, I poured yeast on the bottom under the flour ... maybe that's why it turned out?

So the items in the recipe don't match the bookmark order?
And then I want something interesting - it always pulls me into the forest ... and not just from a book .. but here everything is described so tasty .. yum-yum. Moreover, the experience with your Easter cake and with some other recipes was a success!

[Muha]

Muha Yeast in Panas is put at the very bottom, then flour, then everything else. Yeast should not be put on kefir, an acidic environment is not good for them (in high concentration). I would add liquid, given that 70 ml of kefir is about 40 ml of liquid, or even less (we think so sick), your total liquid (excluding oil) is 340 ml, and this is for 670 ml of flour, especially corn flour will not be enough

Rina

Usually, the ingredients are written in order of importance, well, or whoever

[Muha]

Muha your total liquid (excluding oil) is 340 ml, and this is for 670 ml of flour, the more corn will not be enough

not quite so - there was 300 ml. milk and 70 ml of kefir = 370 ml + 50 g of melted butter

but the bun seemed to me a bit tough .. I thought it would be hard for yeast
How much flour would you add for that amount?

This despite the fact that I put it to a minimum. Fugasca has written 450-500 g of wheat flour and 100 - 120 g of corn flour ... I put 450 wheat flour and 120 corn flour ... I can imagine if I put 500 !!!

So the fact is that the yeast was in the wrong place, and I hope not in the recipe?

[Muha]

Muha, you actually have mastering "from scratch", since there was such a long break. Bake bread from pure wheat flour several times on the main program, get comfortable with the stove, the order of the bookmark, the bun. If you feel the dough, then start experimenting with the addition of other types of flour.

[4.]

4. Yeast 2 tsp - sprinkled on kefir

Dry yeast in Panasonic is ALWAYS put under flour, at the bottom!

not quite so - there was 300 ml. milk and 70 ml of kefir = 370 ml + 50 g of melted butter

I am writing ... "not counting the oil" and from kefir, subtracting the "dry" residue remains 40 ml of a liquid liquid. Look at the basic recipe; for 500 g of wheat (easy to rise) flour 330 water + 35 ml of oil. If you read, then roughly 80 ml of liquid was not enough for you

The dough is kneaded, slightly warm to the touch

I am writing ... "not counting the oil" and from kefir, subtracting the "dry" residue remains 40 ml of a liquid liquid. Look at the basic recipe; for 500 g of wheat (easy to rise) flour 330 water + 35 ml of oil. If you read, then roughly 80 ml of liquid was not enough for you

The dough is kneaded, slightly warm to the touch

we can I'm stupid, well, I don't understand why you need to subtract something from kefir ...

the recipe says 370 ml milk with kefir

I also put 300 ml. milk + 70 ml. kefir
In total, I have 370 ml in a bucket. liquids
Exactly as in the recipe, I counted separately from the butter, and the butter had already been dissolved in this amount of milk, which is indicated in the recipe. That is, if you count with oil, this is already 420 ml. liquids.
So why is 80 ml not enough if it's not in the recipe?

And there should be 500 for the amount of flour that you put. Dry flour takes more liquid, for example. It is imperative to look behind the bun and add liquid if necessary, well, or flour ... You read the basics of baking, Rina wrote above where to read about and you will definitely succeed. Start with simple recipes, then move on to more complex ones. This is how we all started

And kefir is thick, so it is considered water only half.

[87,4 %]

why subtract from kefir?

in any liquid other than water, there is a so-called "dry matter". If you take, for example, 200 ml of water and add 30 g of powdered milk there, you get 230 g of a mixture in which there will be only 200 g of water.

Here is the average chemical composition of milk:

Water - 87,4 %
Dry substances - 12,6 %
Milk fat - 3,5 %
Dry skim milk residue - 9.0%:
Protein - 3.2%
Casein - 2.6%
Whey proteins - 0.6%
Milk sugar lactose - 4.7-4.9%
Minerals - 0.8%
Non-protein nitrogenous compounds - 0.02-0.08%
Vitamins, pigments, enzymes, hormones - trace amounts

Total using 370 ml milk (kefir can be counted for the same milk), you pour only 370 *, 874 =323.38 ml water

[Rina]

Rina 🔗

And there should be 500 for the amount of flour that you put. Dry flour takes more liquid, for example. It is imperative to look behind the bun and add liquid if necessary, well, or flour ... You read the basics of baking, Rina wrote above where to read about and you will definitely succeed. Start with simple recipes, then move on to more complex ones. This is how we all started

And kefir is thick, so it is considered water only half.

yes, the fact of the matter is that I did not invent anything from myself, but followed strictly prescription fugaska is here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1145.0

I didn’t change anything in the recipe and the bookmark was exactly the same as here
why didn't she put in the amount of flour and liquid you are talking about?
I think she is a fairly experienced baker or was she mistaken?
By the way, I have already tried simple recipes many times, and they worked.

But I want to thank everyone who responded for dispelling my doubts about the heating of the stove .. I have been so "lucky" with household appliances lately that I could not even believe that it was not necessary to drag them to repairs ..Lush and delicious bread for everyone!

If you take 450 + 100, then 370 + butter is enough, you took more flour, especially corn flour, it is heavy. Once again, I will repeat it all depends on the moisture content of the flour. Therefore, everywhere they write "Watch the kolobok"

[Muha]

Muha, please note that flour has different moisture content. I have from 280 to 350 ml of water for 500 g of wheat flour (control by kolobok), depending on the manufacturer, season, weather, magnetic storms, moon phase.

[Muha]

Muha, please note that flour has different moisture content. I have from 280 to 350 ml of water for 500 g of wheat flour (control by kolobok), depending on the manufacturer, season, weather, magnetic storms, moon phase.

Oh, well, yoksel-moxel ... in order to bake bread, you need to graduate from 5 institutes ... and the astrological academy ...
My grandmother did not know how to write at all - but she burned ... and here household appliances are called at the highest level

And also ... if I will follow the kolobok - I think what will come of this?
The gingerbread man was so beautiful this time, but the bread did not come out, and the previous time, just the opposite, I poured water there directly into the gingerbread man - and there was such a terrible mess - and the bread turned out to be excellent ...
In general, I will not deviate from the book until I understand a lot here.

Get used The road will be mastered by the walking!

The gingerbread man could be beautiful, round, but too cool ... As our "classics" write: "The gingerbread man should feel like a woman's breast".And the roof of the one who was a terrible bastard did not sink?

[The roof did not sag at all]

Oh, you know, I baked bread, a French recipe from the forum, with fried onions. And when the bun was already kneaded - it was terribly hard, I was scared that the dough would not even be dispersed ... and almost half a glass of milk poured into it, or maybe more by the eye ... I kneaded it with my hands - it's not like the bun - it was such a liquid. ...
And I was sure that everything was lost ... 100%
And what a surprise it was when the bread came out of the bucket - it was so airy and tasty - we ate it while still warm right away! The roof did not sag at all - classic look, dry inside. Maybe because he stood there 5 hours before baking? program for 6 hours ...

[UNDERSTANDING BREAD WITH A HOMEMADE BREAD]

Oh, well, yoksel-moxel ... in order to bake bread, you need to graduate from 5 institutes ... and the astrological academy ...
My grandmother did not know how to write at all - but she burned ... and here household appliances are called at the highest level

because she baked that she did not rely on the exact observance of the grams, but relied only on her feelings - hands, eyes. She knew what consistency the dough should be. And the consistency is the very balance of flour / water and the softness of the very kolobok that everyone refers to. And five institutes and an astrological academy are not required. You need to read and understand just one very small manual, spend as much as 15 minutes. But then you don't have to worry about why the most ordinary bread did not work out.

Please study
UNDERSTANDING BREAD WITH A HOMEMADE BREAD,
paying particular attention The rule of the kolobok

The recipe book is designed for a certain standard flour. In our country, in our experience, you cannot rely on standards one hundred percent. Manufacturers often violate technology.

And I myself make the kolobok a little softer, even a little smudge under the kolobok turns out ... the roof does not collapse. But I'll say it again: you need to start with the classic soft kolobok.

Most likely it was. The flour swelled well, the onion sucked the slurry on itself, so there are options.To be honest with anyone, I never baked French

All the links that Rinulya gave are clickable, you click on them and you find yourself practically in a duductive, read out

Thank you very much, I will thoroughly study it before the new bread!

I secretly came from Norway, lived there for 3 months and when I returned now I can not look at our rifled and so on and so on .... I remembered about the bread maker ..
But all our recipes are different ...
They have such delicious bread there !!! To be honest, I have never eaten this with us, and it is denser than ours and very satisfying, you literally gorge yourself on a piece .. apparently without yeast.
I don’t know if it’s possible to bake this in a bread machine .... I didn’t find it in the recipes here .. from spelled - it is black, with seeds, but not like our Borodino ... not sour at all.
And so the question is well posed there with home baking ...
The shops have everything for baking homemade bread - a wide variety of ready-made mixtures ... The flour is sold there ecological and simple ... ecological - it is from fields where chemical fertilizers are not applied ... it costs 10 kroons more, my husband also bakes bread in the oven in a clay mold, also awesome delicious.
Sprinkles are also sold separately - all sorts of different seeds .. and all in one store like our crossroads ... - no need to go somewhere special, look for flour, etc.

Norwegian bread

The harsh northern climate of Norway is fully reflected in this delicious bread.

Norwegian bread

A loaf portion is 400 grams.
Ingredients:

200 g whole flour

135 g premium flour

65 g rye flour

100 g pumpkin seeds

50 g almonds

80 ml baked milk

200 ml Narzan

20 g fresh yeast

3.5 g malt

1 tbsp. l. vegetable oil

1 tbsp. l. Sahara

1 tsp salt
Cooking instructions:

Put flour, yeast, malt, sugar and salt in a container. Add milk and narzan. Knead the dough. Cover it with a towel and set aside in a warm place for two hours. Knead the dough again, and again, covered with a towel, set aside in a warm place for two hours.

Add pumpkin seeds and knead the dough again.Set it aside again in a warm place for one hour.

Knead the dough again and shape into a loaf. Lubricate it with vegetable oil, and on top, slightly pressing, put almonds.

Bake for 50 minutes.

Found here 🔗 It is necessary to adjust the recipe for HP.

Thank you, I found some more recipes here ... you can translate them in a translator. Maybe who will be interested ..

🔗

🔗

But all our recipes are different ...
They have such delicious bread there !!! To be honest, I have never eaten this with us, and it is denser than ours and very satisfying, you literally gorge yourself on a piece .. apparently without yeast.
I don't know if you can bake this in a bread maker ...

I don't know what kind of bread is in Norway, but my KP bread is denser, tastier, and more satisfying than usual store bread (one or two pieces are enough to get enough, and half of the "native" loaf could be eaten)

1. I use wheat flour of the 1st and 2nd grade (gray).
2. I use pressed ("wet") yeast at the rate of 1.5 g per 100 g of flour, that is, 7-8 g per 500 g of flour.
3. I add 20 grams of apple cider vinegar of natural (!!!) fermentation.
4. I use butter.

Tell me, please, do you dilute fresh yeast or put it right as it is, and if so ... then also on the bottom? And I just bought this vinegar !!!

I just crumble it to the bottom, add flour and everything else, start the "main" program. Yes, I have 6% vinegar.

But I can do it according to the mood and dough.

200 g flour + 150 ml water + 7-8 g yeast - start the pizza program. When the kneading is over (after 10 minutes) I reset the program, set and run the "main" one, add the rest of the ingredients according to the recipe to the bucket (300 g of flour, 270-280 ml of water, salt, sugar, oil). While the "temperature equalization" is going on, the yeast is well activated, and the flour in the dough gains water, the gluten swells.

Everything was great until this week - I baked bread in a Panasonic SD-257 bread maker without any problems. But already the second baking turns out to be "defective" without a roof. If earlier the top of the loaf was high, lush, now for the second time the bread is made as if with a sunken roof ... I baked on the "Basic" mode, Dr. Oetker yeast, I put all the ingredients strictly according to the recipe specified in the instructions for the bread maker, froze on electronic scales. In general, everything is as usual, BUT .... When kneading a bun, the dough rises remarkably, but when the moment of baking comes, the bun seems to freeze in growth and instead of growing, for some reason it decreases. Help out, good people !!! Tried baking both regular white bread and white raisin bread, same effect. What could be the reason? How to return the height of a loaf? Below is a photo of the last unsuccessful loaf.

do you control the bun? What is the consistency of the dough?

do you control the bun? What is the consistency of the dough?

A mediocre gingerbread man is obtained with a consistency. exactly the same as it was a month or more ago, but the final effect is somehow far from ideal. Can it affect the bun and the final result - the yeast itself or the water is not very warm?

Changed yeast, try putting less yeast. Perhaps the bread is overridden, so it falls at the time of baking.

The fact of the matter is that this yeast has always been a remarkable success. Maybe if the yeast is not very fresh, the result is like mine?

Did you change the flour? I had a similar result when I changed the flour, and it turned out to be wet. Accordingly, it takes less water. try adding a tablespoon or two of flour after you have weighed the flour as usual.

Yes, some other flour came across and it seemed to me a little damp .... So, in the end, add a little more flour?

I have a Panasonic 2500. With program 03 (with raisins), nothing lights up on the display (hands). It seems like I'm doing everything right, according to the instructions. How to be?

Good day!

Today we bought SD2501 and baked our first bread exactly according to the recipe of the Panasonic book "Ordinary White Bread". Outwardly, the bread turned out to be amazing. But the taste - something, for the life of me, is missing .. some fresh taste.Never been involved in baking :) Who will advise what? Thanks in advance.

PS: Ingredients: Premium flour "Predportovaya", fast-acting yeast "SAF-Moment", refined oil "Sloboda".

[BlumZello]

BlumZello if your taste is low in salt / sugar, you can add more. Or is that not what you mean by the words "insipid taste"?

[Qween]

Qween , probably this is what he meant, it remains only to determine in what proportion of salt / sugar to add next time. Can someone give recommendations to their taste in comparison with the standard recipe? Thank you.

[BlumZello]

BlumZello, if you have a habit only of store-bought bread, then you may lack a slight sourness. I also got used to the bread maker for two weeks. I can advise you to add a tablespoon of natural apple cider (!!!) vinegar to a standard bread made from 500 g of flour. Or replace a third or half of the water with sufficiently acidic whey.

Hello everyone. Yesterday we bought a Panasonic 2501, the first stove. And ready-made mixtures in this

in-in I like this "crap" it turned out .... only on the bottom of the flour a bit unmixed and sunken inside did the French 8 program

in-in I like this "crap" it turned out .... only on the bottom of the flour a bit unmixed and sunken inside did the French 8 program

We go here to sort out the crap, or at least to carefully read the text diagonally "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

And ready-mix

This is the main mistake! No need to buy mixtures! First, bake the simple white bread from the instructions!
You will succeed!

The water was added exactly as it was written in the recipe.

there the wrong amount of water is indicated, I immediately pour 30 ml more, then I look behind the bun, if necessary, add more

The thought immediately crept into my mind that the matter was in the ready-made mixture and I turned out to be gullible, I believed them about the water. But as for watching the kolobok. Two people I know with bread makers don't do anything like that and everything always works out or almost always. And how to look, if, for example, the process is going on at night. But the main thing, of course, is no ready-made mixtures. I bought it for the first and last time.

[leonya]

leonya I bake mostly at night, I don’t follow the kolobok, I don’t have time to do this, there are things that are more interesting. Result always a great

it is imperative to watch until you work out the recipe, or rather, you feel the dough. I rarely allow even the simplest wheat bread to be cooked alone, because I often change the flour, and we have very different moisture content in premium wheat flour.

it is imperative to watch,

I am afraid that if at night I "jump" to HP, my wife will not understand me correctly

oh, as I understand my wife ...
but I will repeat it again - several times until it feels the dough. And then - a matter of technique and habit