Rina
she's dumb

just keep in mind that I gave instructions for models 254-257. And in models 2500, 2501 and 2502, the number of programs is different and it seems that there are no program designations near the window (that is, you need to know which program number to choose for pizza and baking).
Deep
Quote: Rina

And in models 2500, 2501 and 2502, the number of programs is different and it seems that there are no program designations near the window (that is, you need to know which program number to choose for pizza and baking).
Why, we also have inscriptions.

SD-2500:

Panasonic SD-2500, SD-2501, SD-2502 (2)

And in sd 2501 you need to lift the top cover that covers the dispenser, the inscriptions there:

Panasonic SD-2500, SD-2501, SD-2502 (2)
Narkom
Quote: Rina

she's dumb

just keep in mind that I gave instructions for models 254-257. And in models 2500, 2501 and 2502, the number of programs is different and it seems that there are no program designations near the window (that is, you need to know which program number to choose for pizza and baking).
2502 has a list of programs under the cover of the dispensers.
Panasonic SD-2500, SD-2501, SD-2502 (2)

Quote: Rina

in previous models, there were fewer programs (the dough was not taken out in separate programs), and the display looked like this (that's why it wrote "until the pointer on the screen is opposite" pizza ").
Panasonic SD-2500, SD-2501, SD-2502 (2)

Users 2500/2501/2502, help, please, edit the text "Check on purchase" for your models

Which one?
here is the panel 2502 (and in 2501 it is the same)
Panasonic SD-2500, SD-2501, SD-2502 (2)

Quote: Rina

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94759.0

Look sketched your notes on the topic.

Quote: Rina

Edited and changed

Narkom, Thank you so much
Natashkhen
Please tell me: SD-ZB2502 bread maker - the instructions in the recipe for making fruit in syrup say about some kind of paper lid - did not understand where to get it and where to put it? And why ?
Narkom
Quote: Natashkhen

Please tell me: SD-ZB2502 bread maker - the instructions in the recipe for making fruit in syrup say about some kind of paper lid - did not understand where to get it and where to put it? And why ?
Judging by the instructions, the "paper lid" is baking paper with a hole in the center (apparently for the passage to the vent), which is used as a gasket for the lid. I think the parchment is fine.
Natashkhen
Quote: Narkom

Judging by the instructions, the "paper lid" is baking paper with a hole in the center (apparently for the passage to the vent), which is used as a gasket for the lid. I think the parchment is fine.

That is, close only with this paper cover, and not close the usual one?
Or both paper and regular? But why then I don’t understand paper
lega
Quote: Natashkhen

That is, close only with this paper cover, and not close the usual one?
Or both paper and regular? But why then I don’t understand paper

Apparently, so that syrup does not splash from the bucket onto the heating element when mixing. And the usual one, I think, needs to be closed.
Natashkhen
Quote: lga

Apparently, so that syrup does not splash from the bucket onto the heating element when mixing. And the usual one, I think, needs to be closed.

hmm, logical - thanks!
Another question has matured - in the Fruit in Syrup program it is said that after cooking, the fruit must be transferred to a container and left to cool in the syrup, turning the container upside down. Why turn it over? Can't cool without turning over?
And another question - what is powder pectin and where to buy it?
Thank you
Deep
Quote: Natashkhen

Another question has matured - in the Fruit in Syrup program it is said that after cooking, the fruit must be transferred to a container and left to cool in the syrup, turning the container upside down. Why turn it over? Can't cool without turning over?
And another question - what is powder pectin and where to buy it?
Thank you
It's a tradition to turn over all canned food after spinning. Everyone is turning over, but no one knows why. So you turn over, there is nothing to come off the team. )
Although, let's think about it. Perhaps this is due to the fact that in the inverted position the lid passes a tightness test. If it does not spill out of the inverted one, then the non-inverted one will definitely be well stored)
Or maybe it has something to do with the distribution of fruits. Fruit always rises (in syrup). You turned the jar over - the whole fruit pulled up to the bottom of the jar, and when you put it away for storage, it slowly, in the already cooled jam, rises up to the lid, as if mixing there. In general, turn it over) do not be smart)))

And what about the paper cover. On page 36 of your instruction there is a sign "Problems and how to fix them" So from there:

Causes -> Remedies
The fruit is unevenly soaked in syrup. -> You did not cover the syrup with paper while preparing the syrup, or you
do not turn it upside down.


Hence, we can conclude that both the piece of paper and the turning over perform the same function - they evenly soak the fruit with syrup

Pectin is a soluble fruit fiber sold in the same place as gelatin. )
lega
Quote: Natashkhen


Another question has matured - in the Fruit in Syrup program it is said that after cooking, the fruit must be transferred to a container and left to cool in the syrup, turning the container upside down. Why turn it over? Can't cool without turning over?
And another question - what is powder pectin and where to buy it?

I have a 255th stove and the instructions are slightly different. It has a program - JEWEL. I think this is the same program as yours - Fruit in syrup. After preparation (IMHO), only hermetically sealed jars should be turned over if they are intended for long-term storage, like any preservation. If you are going to eat quickly, then you can transfer it to any container and do not turn it over. In general, you better not get carried away with this program, they say that the syrup flows into the place where the scapula is spinning, the syrup caramelizes, and the bucket can quickly deteriorate. I have no personal experience with jam, but I think that it is worth listening to this opinion. We still buy a bread maker, and jam is just an additional bonus, and may not be harmless for a bread machine.

Pectin- can be read from Admin. Pectins You can buy in Moscow at the All-Russian Exhibition Center. I will drop you a quote from my personal account when they explained to me where you can buy.
"Pectin. I bought it only in one place.

VVTs / VDNKh, pavilion Health (from the main entrance along the main alley on the left side), you enter the Health pavilion from the main facade, to the end and to the right. That is, that shop with pectin is in the far right corner. This is an orthopedic shop. There are insoles ... well, on shorter legs. And in this shop pectin is sold. You have to stick your head in the window and ask for pectin. It costs about 100 rubles. If suddenly (you never know) not, then ask around the pavilion. Maybe somewhere else is "
Natashkhen
Quote: Deep

It's a tradition to turn over all canned food after spinning. Everyone is turning over, but no one knows why. So you turn over, there is nothing to come off the team. )
Although, let's think about it. Perhaps this is due to the fact that in the inverted position the lid passes a tightness test. If it does not spill out of the inverted one, then the non-inverted one will definitely be well stored)
Or maybe it has something to do with the distribution of fruits. Fruit always rises (in syrup). You turned the jar over - the whole fruit pulled up to the bottom of the jar, and when you put it away for storage, it slowly, in the already cooled jam, rises up to the lid, as if mixing there. In general, turn it over) do not be smart)))

And what about the paper cover. On page 36 of your instruction there is a sign "Problems and how to fix them" So from there:

Causes -> Remedies
The fruit is unevenly soaked in syrup. -> You did not cover the syrup with paper while preparing the syrup, or you
do not turn it upside down.


From this we can conclude that both the piece of paper and turning over perform the same function - they evenly soak the fruit with syrup

Pectin is a soluble fruit fiber sold in the same place as gelatin. )

evona as a century live - a century learn
Thanks for the clarification
I will turn
Natashkhen
Quote: lga

I have a 255th stove and the instructions are slightly different. It has a program - JEWEL. I think this is the same program as yours - Fruit in syrup. After preparation (IMHO), only hermetically sealed bottles should be turned over if they are intended for long-term storage, like any preservation. If you are going to eat it quickly, you can transfer it to any container and do not turn it over. In general, you better not get carried away with this program, they say that the syrup flows into the place where the scapula is spinning, the syrup caramelizes, and the bucket can quickly deteriorate. I have no personal experience with jam, but I think that it is worth listening to this opinion. We still buy a bread maker, and jam is just an additional bonus, and may not be harmless for a bread machine.

Pectin- can be read from Admin. Pectins You can buy in Moscow at the All-Russian Exhibition Center. I will drop you a quote from my personal account when they explained to me where you can buy.

Lga, Thank you !
2502 contains both jam and fruit in syrup - 2 different programs
I tried jam from a bread machine with a friend - yummy! I really don't like jam, so try hotzza
and fruit in syrup, I suppose this is the type of canned sweets in the store, which are usually used for fruit salad, which I really love, so I can't do without this program either
I will try not to abuse
Natashkhen
By the way, about pectin - in our store near the house there is a department where all kinds of fructose and diet products are sold, you should probably look there
marinastom
Quote: Natashkhen

I will try not to abuse
Oh-ho-ho! Once I tried to cook jam in the then Moulinex, and the pan was screwed up (in the sense of a bucket) - it leaked a little through the shafts right into the stove. It's good that I was under warranty - the bucket was changed. But the blackness remained in the stove.
Wit
Quote: marinastom

Oh-ho-ho! Once I tried to make jam in the then Moulinex, and the pan was screwed up (in the sense of a bucket) - it leaked a little through the shafts right into the stove. It's good that I was under warranty - the bucket was changed. But the blackness remained in the stove.
I would venture to recall the instructions for the program "Jam". There is a categorical requirement for the weight of fruit: no more than 700 gr.
Having fulfilled this requirement, I cooked cherry jam (with and without seeds) 4 times. The jam turned out just super! : nyam: Not a drop spilled from the bucket. Somewhere here even my photo report is. Yeah, I found it! Page 30 "Reply # 596 on 11 July 2012, 21:57".
With regards to caramelization, wash Duc immediately after cooking. Let it stand with some water for half an hour for fidelity. Just business!
About flipping cans:
"When storing, jars with compote are occasionally shaken or turned onto lids for 1-2 minutes so that the berries better absorb sugar and remain intact ... "
More details here: megacosmo. Could not open - system administrators block.
Natashkhen
Quote: Wit

About flipping cans:
"When storing, the jars with compote are occasionally shaken or turned onto the lids for 1-2 minutes so that the berries better absorb the sugar and remain intact ... "
More details here: megacosmo. I could not open it - the system administrators block it.

I'm making pears in syrup now - I'm afraid they won't live to shake them - they will fly over my stomachs at the moment
marinastom
Quote: Wit

I would venture to recall the instructions for the program "Jam". There is a categorical requirement for the weight of fruit: no more than 700 gr.
And I would venture to remind you that I did in Moulinex, too, according to the instructions, but it leaked not over the edge, but through the shaft seals. Maybe this "luck" has won me so?
Wit
Quote: marinastom

And I would venture to remind you that I did in Moulinex, too, according to the instructions, but it leaked not over the edge, but through the shaft seals. Maybe this "luck" has won me so?
I would venture to agree with you.Apparently, the "luck" that has won you was predetermined by Mulinex shaft seals. Now, thanks to our findings, the owners of mullets will be left without jam Shaft oil seals are not a joke to you.
Mona1
And I will not make jam in Panas for any price, although I love it very much. I will not risk covering the bucket. This very bucket is very expensive. Recently, I have generally switched to baking in the oven, and I do kneading and proofing in KhP. I bake in HP too, but mostly not in my own bucket, but in purchased forms with a brick, which I put in HP. But, I will not spread here, there is a separate thread about this on the forum, and I will not convince you to bake in them either, since the most risky people bake in them at their own peril and risk. But the fact that the life of the bucket when cooking jam will be sharply reduced, I'm sure, that's why I don't cook it.
marinastom
Quote: Wit

I would venture to agree with you. Apparently, the "luck" that has won you was predetermined by Mulinex shaft seals. Now, thanks to our findings, the owners of mullets will be left without jam Shaft oil seals are not a joke to you.
That is why, having burned myself on Moulinex, I blow on Panasonic. it is better to cook jam in a saucepan or in a slow cooker.
Wit
Quote: Mona1

And I will not make jam in Panas for any price, although I love it very much. I will not risk covering the bucket. This very bucket is very expensive. Recently, I have generally switched to baking in the oven, and I do kneading and proofing in KhP. I bake in HP too, but mostly not in my own bucket, but in purchased forms with a brick, which I put in HP. But, I will not spread here, there is a separate thread about this on the forum, and I will not convince you to bake in them either, since the most risky people bake in them at their own peril and risk. But the fact that the life of the bucket when cooking jam will be sharply reduced, I'm sure, that's why I don't cook it.
And how does jam affect the diamond fluoride coating, dear marinastom?
And with your pastries, Mona1 trend, however! I would venture to note that the engine costs more than a bucket. And you decided to mess with them. And not a pity? Better with handles, handles and oven! And finally you can buy a loaf in the store. Although the taste is not the same, the new bucket will remain, and ... well, you understand me.
marinastom
And you won't fight!
Creamy
Everyone decides for himself what is best for him. I personally will never risk a bread maker for the rare and short-term pleasure of watching the bread maker cook and stir the jam with a spatula. And I cook jam for two days according to Skukotsky-Kochergin. And now I cook jam all year round, for example, strawberry jam for pancakes today, and three days later, apple-blackberry jam for soufflé, so that I can eat it in a day or two.

Quote: Wit

Strawberry for pancakes today?

Exactly!
Mona1
Quote: Wit


And with your pastries, Mona1 trend, however!
Why, the trend, maybe immediately - DIAGNOSIS?
And how I bake, that's my business, whether it's bad or not. Who doesn't like it, well, okay. I'm not imposing, I just bake. And there is no need to flirt, it is not beautiful, especially for a young lady.
Rina
Everyone is entitled to their opinion and experience. For example, I do not cook jam in HP for three reasons:
1. No matter how hard I tried, the coating in the bucket is damaged (or the salt did not dissolve, or some tough additives were caught) - even in the second bucket (that is, I was already a quite experienced user of the bread machine) circular scratches appeared under the mixer. And under this non-stick coating we have an aluminum alloy that can easily react with acids from fruits. Well, I don't cook jam in aluminum pots and pans!
2. Hot sugar syrup has more capillary permeability than even batter. And I do not believe that it does not penetrate even the best oil seals at all.
3. I had a situation - it was necessary to process a large amount of cherries. Therefore, part of the jam was still cooked in a bread maker and the jam was packaged in jars. So, it was the bakery jam that began to spoil.

In general, everyone decides for himself!
Wit
Quote: Mona1

Why, the trend, maybe immediately - DIAGNOSIS?
And how I bake is my business, whether it's bad or not.Who doesn't like it, well, okay. I'm not imposing, I just bake. And there is no need to flirt, it is not beautiful, especially for a young lady.
Well, that you so immediately your tone, in my opinion, looked like a mentor's, I played along. As it turned out, I was wrong. I apologize, I didn't want to cheat on you.
I'd better go to Veliky Novgorod. There are pancakes, strawberry jam. ... and do not threaten with an enema.
I'll take it into account Rina ... I will cook in a saucepan. And the guests have already eaten the bread jam
Valeria 12
Rina, Mona1, I carefully read the topic of jam here. I agree with you, I WILL NOT cook jam in HP. We'll have to break away from the team ...

Quote: Mona1

Pralna, only right now that part of the team that cooks will throw slippers at us, get ready.

Quote: marinastom

We'll fight back! As in football, you can put a wall out of us!

Quote: Rina

🔗
friend
For dough:
225 g flour (according to GOST 1 s, I cooked with premium flour "Sokolnicheskaya")
2/3 teaspoon dry instant yeast (I took SAF in a red pack)
125 g water

For the main batch:
275 g flour
2/3 teaspoon dry instant yeast (I took SAF in a red pack)
7 g salt
25 g sugar
40 margarine or butter (82% fat)
110 g water (I added another 5 g when mixing)
About 1 tablespoon dry poppy seeds for sprinkling


This is a recipe for "GOST Bagels".
I want to make dough in a Panasonic 2500 bread maker. Advise how?
* Anyuta *
Quote: girlfriend


I want to make dough in a Panasonic 2500 bread maker. Advise how?

you need to ask this in the topic where you found the recipe .. there are girls who may have already cooked, they will tell you all the details of cooking ... and unsuccessful breads are discussed here ...
Rina
Quote: girlfriend

For dough:
.....
For the main batch:
.....
I want to make dough in a Panasonic 2500 bread maker. Advise how?
friend, everything is very simple. Put the products for the dough into the bucket, set the "pizza" program, and after 10-15 minutes reset the program. How long does the dough take there? In general, when the dough is ready (for example, it has risen and started to fall), put the products for the main batch into the bucket and put the "pizza" back on for 10 minutes.

read the technology.
1. we do everything on "pizza".
2. we do not in two steps, but in three, that is, we add butter (softened, not melted!) During the third batch on the same "pizza".
friend
Rina thanks a lot for the answer. And if I put the dough on pizza, and the main batch on "Dough. Main" wouldn't it be better?
* Anyuta * I still can't get the dough. And the recipe where I took it is made by hand. Therefore, I turned to you for help.
* Anyuta *
Quote: girlfriend

Rina thanks a lot for the answer. And if I put the dough on pizza, and the main batch on "Dough. Main" wouldn't it be better?
* Anyuta * I still can't get the dough. And the recipe where I took it is made by hand. Therefore, I turned to you for help.

are you having trouble getting the dough? that is, how would it be more correct to ask .... .. have you seen what consistency the dough turns out in the original recipe (that is, what it is when cooked by hand)? Indeed, in fact, when cooking in KhP, you may need less flour ... After all, when manually preparing dough ... we, as a rule, sprinkle the dough on the table or cutting board even to just knead the dough ... well, not I know how else to formulate my thoughts in writing ...

Quote: girlfriend

Therefore, I turned to you for help.

by the way, if my memory serves me, then in the manual to HP Panasonic there is a recipe for bagels ... look there what is the ratio of products in the recipe .. maybe you will find a hint there for yourself ..

friend.. found .. see pages 25 and 26 of the manual ... and adjust to suit your recipe ... it even clearly shows how to twist croissants ..
Rina
Quote: girlfriend

And if I put the dough on the pizza, and the main batch on the "Dough. Main" wouldn't it be better?
if you want to wait from half an hour to an hour until the kneading starts, then you can put it on the "Basic dough". It's just that "pizza" will work like a simple kneader, you will have to observe all time intervals in any case, without relying on the stove.

If I'm not mistaken, these bagels can be kneaded in a unpaired version, but I would prefer a dough. The dough should turn out to be very soft - it's not exactly bread, but closer to butter... I looked at the photos, still closer to the bread.

What kind of dough do you make? I still don't get it - is it too cool or too soft?
friend
I haven't done it yet. Dough confused me. I used to be from this site, just put the ingredients in the bowl of the bread machine and turned on the "Dough. Basic" mode. There was unpaired dough. And now I want to learn how to make sponge dough in a bread maker.
Rina
sponge dough is very simple. Now I even make simple bread with dough. I practically do not use the program "Basic. Dough". Unless, if you want to bake something with additives. And so, everything is on "pizza".

friend, do you have the opportunity to buy "wet" pressed yeast?
friend
"Live" yeast can be purchased. But probably on your advice I will make the dough in the "Pizza" mode. Thank you very much.
Rina
And one does not exclude the other. It’s me who is beginning to incite you to work with compressed yeast Try it - you will not regret it.

Your recipe for bagels, as far as I remember GOST, requires 10 grams of pressed yeast in both the dough and the dough.
Dough needs 3-4 hours for fermentation, the dough (after the end of the kneading) 15-20 minutes.
By the way, and wheat flour 1 grade, that is, gray.

🔗

Here, about the dough in ordinary bread.

Quote: Rina

for plain wheat bread, take 1.5-2 grams of compressed yeast for every 100 grams of flour. I usually have 6-8 grams of good yeast for a pound of flour loaf.

I use two options:
1. I crumble yeast directly to the bottom of the bucket, all the products on top.
2. I knead yeast + half flour + half water + third salt on the "pizza". After 10-15 minutes, I reset the program, add other products, I expose the "main" at will - either immediately (the batch then starts in an hour), or with a delay of several hours (1-2-3-4), so that the dough has time to work well.
friend
You can try this option too.
Mona1
Quote: Rina

noooooo !!!!! return it back! What is it? don't dare to carry my emoticons!

Mona, what are you doing? I am happy to see how any of my findings are scattered around the forum and the whole world ...

Moreover, in our theme, emoticons are most likely 🔗
Well, only I apologized for one smiley, how is such a cool vacuum cleaner here. My hands are already itching to slither.

By the way, girls write about the dough here. Recently, when I bake in the oven, I make the first batch for Pizza, for about 20 minutes and then I expose the French dough. there is the longest proofing. And I take out the spatula so that the kneading does not interfere with the dough. I glance periodically. Up to 2-2.5 times increase. Then I turn it off. I take it out, knead it by hand and - for the second proofing - in a basket in a warm place. And if the oven is baked, then I put 20-30 g less liquid in the dough.
Natashkhen
Please tell me, somewhere I saw information about a store at VDNKh, where you can buy good flour, malt, and sourdough. Where is he located?

Quote: Rina

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=70.0

everything is in Moscow - what, where, how to buy ...
Valeria 12
Quote: Mona1

By the way, girls write about the dough here. Recently, when I bake in the oven, I make the first batch for Pizza, for about 20 minutes and then I expose the French dough. there is the longest proofing. And I take out the spatula so that the kneading does not interfere with the dough. I glance periodically. Up to 2-2.5 times increase. Then I turn it off. I take it out, knead it by hand and - for the second proofing - in a basket in a warm place. And if the oven is baked, then I put 20-30 g less liquid in the dough.
Tanya, hello. And how long does the second proofing last for you and how to understand "in the basket"?
Mona1
Quote: Valeria 12

Tanya, hello. And how long does the second proofing last for you and how to understand "in the basket"?
Hi Lera! Eats special baskets for proving the dough. They come in different shapes and sizes. I bought from Lyulёk on our forum. My baskets are from here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=31266.0
There, in the bottom third of the page, look at the pictures under the mastic stuff and dough scrapers. They are rattan. This is either reed or reed. But like wooden.Sprinkle them lightly with cornmeal before placing the dough. And then, when I turn it over, the dough does not stick, it comes off well. Many even in bowls distribute, but there is no air access and the dough sticks, it is difficult to remove the bowl from it. And in these tiny cracks there are between the rods, the dough does not get wet and does not stick.
But I don't use rye flour in them, because the rye dough itself is sticky, sticky. Only if bread or loaf is made from wheat flour.

Quote: Valeria 12

Thank you for your detailed answer. 🔗
Oca
It's good that there is this forum. I need to bake Kulich for tomorrow from the instructions, but my HP does not have a raisin dispenser and the Timer is not available on "raisin" modes - I just learned that. I put it on the 1st program, size M, light crust. Now I will sleep and toss and turn, will it turn out a cake or not? And how in the future can you solve the problem of the lack of delay in the 2500th model?
SoNya 68
And I was told that this is just a typo, so extensive - there is a delay !!
I really haven't tried it yet, I only set the timer on the Basic, Diet and French
Mona1
And an incident happened to me. I now bake wheat bread with ripe dough. And at the same time I put pressed yeast 2 - 2.5 g, no more (for a dough of 500 g of flour) I knead and ferment in HP, and the second proofing is in a basket, and baked goods are in the oven. So, I put all the ingredients in, made the dough I usually do, I told you here recently. The second batch is on the French dough mode. Mixed up. And then I realize with horror that I did not put in the ripe dough. That is, just a dough made from 500 g of flour with 2.5 g of compressed yeast. Although usually 7-8, if without adding ripe dough.
As a result, this is what happened. And the taste is just a dump of the head. This is where my bark beetles have already cut off.
Panasonic SD-2500, SD-2501, SD-2502 (2)
These large oblong holes are not bubbles, and I did not twist the dough very tightly into a roll, when I was molding the bar, the layers were slightly unsticked from one another. And so it is fluffy, a mass of small bubbles-holes.
And on the other hand:
Panasonic SD-2500, SD-2501, SD-2502 (2)
Rina
and with long proofing, just a small amount of yeast is needed. It seems that in GOSTs we are talking about a gram or two ...
* Anyuta *
Quote: Rina

and with long proofing, just a small amount of yeast is needed. It seems that in GOSTs we are talking about a gram or two ...

Rin, is this amount of yeast really enough for a rise? On the contrary, I usually try to put 1-2 or even 3 grams of yeast more ... I'm still afraid that the bread won't rise ...
Although I began to notice ... the less yeast the stock is, the more airy the bread turns out on the crumb!
Rina
I will try to explain it "on the fingers", as I understand it.

If we take too much yeast, they begin to work actively, quickly gobble up all the sugars they can, and begin to die of hunger (hence the rather strong unpleasant smell of yeast in the finished bread). And carbon dioxide is no longer produced - not from anything.

The norm for wheat bread dough is 1.5-2 grams per 100 grams of flour! Not more!
More is needed if the dough contains a lot of baking - sugars, fat, eggs.
marinastom
Bravo, Professor! There is no better explanation. And how available.
* Anyuta *
Quote: Rina


The norm for wheat bread dough is 1.5-2 grams per 100 grams of flour! Not more!
More is needed if there is a lot of baking in the dough - sugars, fat, eggs.

we know about sugar! ..
but can the amount of yeast affect the "porosity" of the bread?

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