Hooray, bought a Panasonic bread maker! First impressions and reviews

Girls, for the sake of experiment, put the bread for the morning on the timer on 01 mode, put the pressed yeast on an average loaf of 6 g. The bread turned out to be a FAIRY TALE! The roof of the bread is domed, the crust is ruddy. When I lay bread in the afternoon, I must open the lid, check the bun, or just out of interest, I’ll look in, although I’m not allowed, but I really want to. If I bake bread in the evening, it turns out much lighter. Now I will bake on the timer more often. I would like to show my bread, but problems with the computer, does not see the flash drive.

[Elena8]

Elena8, this is because they put so much on the wheat, do you understand correctly? And if on rye, then you need to put more? I've also noticed that the less I look, the more magnificent it turns out (HP is on the table not far from the window, and now it's cold, it's chilly there, probably, nevertheless, for her).
Rina, I generally had them out of the freezer, so how much was already there in a tablespoon is difficult to judge. Yesterday I put it in the hall, I want to divide it into portions. We sell yeast in a kilogram pack, which you can ask to sell less, but not less than half a kilo).
Marina, yeah, I'm just surprised myself, you just see, at some point you will get into the stream, and rushed! Our husband is just still very good at cooking (he learned in a hostel), and against his background it was difficult to cook well, especially if there is no talent for this. But I started from afar - I began to cook what he, in principle, did not cook: jellied meat, salt lard, all sorts of puff-eclairs. At first, he also had an attitude that now, wait again, I’ll play around for a week, and give it up. Then respect began to appear (somehow they just lived a whole week without a penny only on my preliminary preparations), and besides the fact that there is always jellied lard in the house, you just need to open it, and there is a snack at any time, too quickly used to. Now he says with pride to everyone that I am an amazing hostess! I would never expect to hear this in my life))).

[Lanna]

Lanna, take a kilogram pack of yeast, a strong cotton thread (it is advisable to first dip it in alcohol, or at least in vodka) and with this thread cut the briquette into equal parts (by eye). In half, then again in half, then each piece in half. We get eight eights from 1 kg, that is, pieces of about 125 grams. Now we divide each piece with the same thread into 16 parts (into quarters and again into quarters), we get pieces of about 7-8 grams. Just 500 grams of flour each. Most of them can now be frozen.

[Ira]

Thank you, Ira! I already saw in a neighboring Temka somewhere you advised to divide with a thread dipped in alcohol, took note. It's just that the pack was already a little bit used, fig knows how many gram pieces in the freezer were lying around, only this was the problem)))
But I will definitely share the new pack!
By the way, my husband was against-against! HP, considered it another whim, as the cartoon will be idle. I agreed after I somehow saw in wholesale warehouses how many different additives-improvers, flavors that give a taste like a loaf, a taste like black bread, are sold. After that, he was shocked, and since he often baked pies from the purchased one, it began to seem to him that everything smelled of these improvers, and he began to treat bread with suspicion.

and rightly so, that with suspicions. And if there are no scales, then break off a piece, ask the store to weigh it on an electronic scale, measure the 7-8-10 grams you need in the same place, look at the volume. Then it will be easier to navigate. If you want, I will measure the 100-gram piece with a ruler ...there will also be a landmark.

Give, please, if it is not difficult for you!
Right now I was holding the dough, I just put it in the size of a large phalanx, dissolved it in warm sweet milk, but it didn't "play" much - and I looked, and the dough didn't rise very much. Probably, it is true, when freezing, they lose some of their properties, you will have to switch to dry ones when these are over. The saf-moment of a 500-gram one seems to cost 125 rubles, there was a blue one and a golden pack, I'll look later which one is better; In the meantime, I will actively use these. Maybe I'll persuade my mother to pick them up for moonshine))) By the way, by the way, our flour costs 199 rubles. for 10 kg, so the oven itself is very profitable! Rye 1.6 kg costs 27 rubles, and in the store a black roll, as I like, costs approx. 21 p, so that in general beauty. I also want to learn how to bake a so-called rye fruit rye - we once sold - with nuts and dried fruits; when they just started selling it, it was very tasty, and then it deteriorated, and it cost 40 rubles for a bun for 400g ... I saw recipes here, but mostly malt is needed, I'll try to make it on leavened concentrate for now, see how it goes.

a loaf-like taste

life with a taste of life ...

Lanna, I used to bake wheat. I don’t know about rye, mine don’t eat it. I bake gray bread, just replace 1/5 or 1/6 of wheat flour with rye flour and add flax seeds, pumpkin seeds or sunflower seeds according to my mood. I haven't baked gray bread with pressed yeast yet. I'll put it in today, tomorrow I'll write the result. I recently switched to pressed yeast, the bread does not stale longer and is cheaper than dry ones, a 100 g pack costs 8 rubles, I divide it into 12 parts of 8 g each and it turns out that one loaf of bread yields 67 kopecks of yeast. It is not for nothing that in our village Paski (Easter cakes) are baked on pressed yeast.

I don’t know, I didn’t notice any deterioration in the quality of yeast when frozen. And I always put it in the same way, even from the moment the package is opened, even at the very end.

Right now I was holding the dough, I just put it there the size of a large phalanx, dissolved it in warm sweet milk, but they played slightly - and I looked, and the dough did not rise very much. Probably true, when frozen, they lose some of their properties,

I also use frozen yeast for a long time and its quality has not deteriorated: as I added 2 grams of yeast per 100 g of flour, I still add it and the bread is excellent. Maybe they will lose their properties in a year, but not earlier (my friend kept the yeast in the freezer for about a year and worked). When I bought a pack of yeast, I immediately cut them into 12-gram pieces, packed each piece in foil and in the freezer.

Thank you girls, reassured! It's just that when I read about pressed, they write that you can't freeze ...
By the way, today's dough with a minimum of yeast turned out to be very fluffy, it squeaked when cutting; in the oven rose well too.

Lanna, the girls are right, they do not lose their properties when yeast is frozen. My grandmother always bought yeast, divided it and put it in the freezer. And a lot of yeast must be put in baking, butter, eggs are more difficult to raise than water. And I have a dream to bake bread on an old dough, I have already prepared a bun of dough, I think to hold it until the weekend, and bake bread on the weekend.

I also often bake bread on ripe dough, we really like it. A piece of dough is always kept in the refrigerator.

And I also really liked it on a long dough, and the process is broken down conveniently.

Maria, do you bake bread on old dough only in the oven? Have you tried baking in a bread maker?

Marina, but I haven't seen the recipe for a long time, did you find it on this site?

[Here]

Marina, but I haven't seen the recipe for a long time, did you find it on this site?

Here... There, and my eccentricities are.

Marina, thanks for the link. And your bread turned out to be wonderful and I would not refuse such a squiggle either.My grandmother's bread reminded me of my childhood. She also often had a squiggle on the side of her bread, such a rough piece of dough and also into a fight for this piece.

[Lagri]

Thank you girls for your yeast answers!
Wow, but about the dough, I thought that you can't keep it for a long time, on the contrary, I always tried to bake right away! So, it is quite possible to withstand up to 3-4 days? Lagri, please tell me, and you keep it for about how many days? Does the taste improve further over time? It will be necessary to try, I will look, I will read ...
Elena8, I know about yeast for baking, I baked all kinds of cakes before, and others like them, just with pressed ones for the first time I encountered storage (just only small parts remained from the moonshine brewing of relatives).
Mom also tried to convince her that she used to keep it in the freezer and nothing, and she kept it the same way; - but I read that after freezing the yeast dies and that's it, it's jammed))). I remember, even in the old apartment for six months I baked with all sorts of different leavens, so there, too, at a temperature of less than 12 degrees, she dies, I thought the same with fresh yeast. The most delicious bread that I baked before KhP was with rye sourdough! And with the addition of oatmeal and flaxseed, it's not easy! It's a pity my people don't understand ... In general, I fell in love with bread, after Luda's magazine - 🔗 , so she always fabulously writes about him, it's just some kind of poem!
The link is wonderful, thanks! Marina, what a cute! ) Can I find out how long you stood your squiggle?

Can I find out how long you stood your squiggle?

About 12 hours. In general, I tried to do everything as written.

Lanna, so you happen to be an experienced baker once you have dealt with leaven. But I'm a lazy person, I can't put the leaven in any way, I'm getting ready. Yesterday I put bread on potato broth and added a little rye flour, added 3-4 g more yeast due to rye flour. The bread of course turned out beautiful, but the top in the middle tore a little. And to you, Lanna, thanks for the link to the magazine, now I'll try to read it.

Maria, do you bake bread on old dough only in the oven? Have you tried baking in a bread maker?

I bake bread only in a bread maker, but often in an aluminum form, I like baking this way more: both the shape of the loaf and the quality of the bread, its crust.

[Lagri]

Lagri, please tell me, and you keep it for about how many days? Does the taste improve further over time? It will be necessary to try, I will look, I will read ...

Stored from days to 14 days. Ripe bread is always delicious, it seems to me. Moreover, in a non-standard form ... And in a non-standard aluminum form, it turns out different and better, probably because the form is narrower and its walls are thicker than that of the native bucket. In general, bread is a miracle! Any.

Maria, forgive me, such a dull one, do you put another form for bread in the bread maker instead of a bucket?

Maria, forgive me, such a dull one, do you put another form for bread in the bread maker instead of a bucket?

Girls you settled in the wrong topic You are here

Lena, thank you. I'm brand new on the site, I can't read all the topics.

Tell me, pliz ..
1) What are yeast-B and yeast-R?
2) What is the difference between French bread and regular white bread?
Thank you

Tell me, pliz ..
1) What are yeast-B and yeast-R?
2) What is the difference between French bread and regular white bread?
Thank you

Pumar yeast B - amount of yeast for regular baking, yeast R - amount of yeast for accelerated baking
French differs from ordinary bread, the composition of the products, the time of proofing

Pumar yeast B - amount of yeast for regular baking, yeast R - amount of yeast for accelerated baking

kapets .. from I'm not attentive .. at the bottom of the page is written xy from xy .. Thank you very much!

And besides the differences in time and the number of ingredients, do they taste the same?

Are the tastes the same?

Various

an hour ago I put the first bread to "cook" .. after a while HP began to grunt quietly .. I understood so - the batch went .. Very quiet! did not even expect ..

an hour ago I put the first bread to "cook" .. after a while HP began to grunt quietly .. I understood so - the batch went .. Very quiet! did not even expect ..

Congratulations on your helper and good bread !!!

Hurrah! We bought the SD-2502 bread maker yesterday. Today I baked my first bread, program 01. size M, crust color medium.
I will share my impressions. Here they wrote that the intoxicating smell of baking bread spreads through the apartment, but this did not happen. On the contrary, it smelled of plastic, a little burning, we got scared, decided to wait until the end. So they opened the lid, carried it over, everything is in order, nothing burned, rather the opposite, the crust is pale, the crumb is slightly damp, I had to bake it in the oven.
I took instant yeast, in a small sachet, which is added directly to the flour. Advise, maybe you need to take others.

Another question. I bought this thing: AGRAM LIGHT
Dry starter culture (acidifier) ​​with high acidity for baking rye and rye-wheat breads. Agram improves the taste and aroma of finished bread, increases the elasticity of the crumb. Light Agram gives the traditional sourness to Borodino bread.

Ingredients: swelling wheat flour, second grade baking wheat flour, citric acid, acidity regulator.


I understand it is added when making rye bread, but I don't know how much to add? where can you read about it?

Read here # Weigh flour with scales, water with a glass. Add Agram 1-2 tsp no more.

Hurrah! We bought the SD-2502 bread maker yesterday. Today I baked my first bread, program 01. Size M, crust color medium.
I will share my impressions. Here they wrote that the intoxicating smell of baking bread spreads through the apartment, but this did not happen. On the contrary, it smelled of plastic, a little burning, we got scared, decided to wait until the end. So they opened the lid, carried it over, everything is in order, nothing burnt, rather the opposite, the crust is pale, the crumb is a little raw, I had to bake it in the oven.
I took instant yeast, in a small sachet, which is added directly to the flour. Advise, maybe you need to take others.

go to the first page of the topic, read the first (multi-colored) message and then follow the links!

when the c / n finishes its work, do you need to take the bread out of the mold at once? I try, but the bread seems to stick to the walls and does not come out, I have to insert a plastic spatula on the sides. Tell me, is it not harmful, I'm afraid to harm? can wait until the bread cools?

when the c / n finishes its work, do you need to take the bread out of the mold at once? I try, but the bread seems to stick to the walls and does not come out, I have to insert a plastic spatula on the sides. Tell me, is it not harmful, I'm afraid to harm? can wait until the bread cools?

If I bake in HP, I take out the bread right away. I turn the bucket over and shake it several times and the bread falls out on the table, it does not stick, but keeps on the mixer: flowers: And in the bucket I do everything with a silicone spatula ...

Nothing bad will happen if you let the bread cool a little in the form. I leave it to the "grip" temperature, that is, to the point where I can take the mold with my bare hands (at least through a thin towel) without the risk of getting burned. Then the slightly soaked bread easily pops out, and then dries up until it finally cools down. Cooling bread has its own ripening processes, so shaking and crushing, without which very hot bread cannot be removed from the mold, is not good for it. And getting a burn from a hot mold is one or two.

when the c / n finishes its work, do you need to take the bread out of the mold at once? I try, but the bread seems to stick to the walls and does not come out, I have to insert a plastic spatula on the sides. Tell me, is it not harmful, I'm afraid to harm? can wait until the bread cools?

And in this case, I take out the bucket of bread from the x / oven, cover it with a towel for 10-15 minutes and then it comes out on its own and there is no need to tear it off the walls with a spatula.

Good evening everyone. And happy New Year!!! A year has passed since the purchase of a bread machine, it worked when every other day, when two. Bread and white and rye, different dough. And the impressions are like the first time: aroma, taste, view - gorgeous. Plus a fight for the crisp. In one word, great !!!

Good day everyone! We bought a stove 31 deabrya. We were very happy, the quality of the bread is excellent, everything worked out the first time. But after the third baked loaf, I noticed small scratches at the bottom of the bucket right along the circle of rotation of the kneading spatula ... I didn't scratch, rub, wash, wipe it with a rag after making bread .. Has the coating deteriorated? How safe is it now? Everything is good, but this moment was a little upsetting.

Also, please tell a newbie. I baked French bread with rye flour .. when I took out the bread, the crust was dented, should it be so? The bread turned out delicious, baked, but the crust is wrinkled.

But after the third baked loaf, I noticed small scratches at the bottom of the bucket right along the circle of rotation of the kneading paddle ...

I think that's okay. I have the same thing, a stove since October 11th. Recently, practically only works for batching. Scratches in the same condition.

Venus, if the salt is coarse, it can scratch the bucket, dissolve it in water.

Well, salt is on flour, and then water and I do not dissolve salt in water, almost always (salt is also coarse) - until nothing is scratched. I think maybe her scapula hurts? I agree, of course, that salt should be dissolved in water, just in case, but I myself, almost always, forget. While God had mercy, as they say

I, too, salt, I do not dissolve sugar on purpose. I just sprinkle them on top of flour, and then pour water and put compressed yeast. While HP is on the equalization of temperature, everything itself dissolves. I'm too lazy to do unnecessary body movements.

Well, salt is on flour, and then water and I do not dissolve salt in water, almost always (salt can be coarse) - until nothing is scratched. I think maybe her scapula hurts? I agree, of course, that salt should be dissolved in water, just in case, but I myself, almost always, forget. While God had mercy, as they say

No, the spatula does not touch, I will now dissolve both salt and sugar, I used sea salt, but fine. In general, I read the entire instructions, we could write about it, but more has been written about the super coating, I could not even imagine that the salt would scratch .. And besides, in the process of standing everything should dissolve ...

No, the spatula does not touch, I will now dissolve both salt and sugar, I used sea salt, but fine. In general, I read the entire instructions, we could write about it, but more has been written about the super coating, I could not even imagine that the salt would scratch .. And besides, in the process of standing everything should dissolve ...

Of course, it should dissolve, well, maybe not completely, but I think it won't be able to scratch. Although I read that they dissolve and I wanted to hedge myself, but more often I forget. Today I baked bread, used sea salt, without dissolving in water. Then I checked - nothing was scratched.

Of course, it should dissolve, well, maybe not completely, but I think it won't be able to scratch. Although I read that they dissolve and I wanted to hedge myself, but more often I forget. Today I baked bread, used sea salt, without dissolving in water. Then I checked - nothing was scratched.

Now I also laid the ingredients for the bread .. damn it, it's a shame, a scratched bucket
Dissolve salt and sugar, let's see