Non-standard forms at Panasonic

[Creamy]

Creamywhat a wonderful container!

[Alevtina]

Alevtina, that's so beautiful! And where to get this!

Creamywhat a wonderful container!

And Tanechka pulled herself up to the light! Hi dear!

Girls, bought this container in "Pyaterochka", the price was about 90 rubles. Extremely comfortable. Then I saw again such containers in Pyaterochka, only they were already opaque. bright yellow chicken color with a pattern like Khokhloma. My daughter keeps baked goods in such a container. I also saw such containers in the "Rainbow Smile" in the fall.

Girls, where do you buy baguette holders with pallets from Moulinex? I need it too!

[Creamy]

You can try your luck in service centers. It seems to me, Creamy ordered there, will come and tell.

[marinastom]

marinastom, Marina. it was in the service center that I ordered.

I'm with a report. Today I baked rye sourdough bread in 2 tins - L11. The weight of one brick is 445 g, the second is 427 g. He baked 1h 10min in his x / p.

I also bought an L10 form and baked bread

[Helen3097]

Helen3097, Wow, they just turned out handsome, very appetizing!

[Taya]

Taya, the bread is just super !!!!

I also bought an L10 form and baked bread

Helen, what a beautiful bread. How did you bake it? On 1 program or just baking? and how long were they baked?

Added Thursday, March 31, 2016 2:45 PM

I'm with a report. Today I baked rye bread with sourdough

My dream is to bake sourdough bread, but it's not realistic yet. Beautiful bread, Olga.

Helen, what a beautiful bread. How did you bake it? On 1 program or just baking? and how long were they baked?

I baked in the oven ... following this recipe, I now constantly bake this bread, changing the flour ...

Wheat bread on ripe dough (self-leavening) (Viki)


now I bake: 200g-wheat general purpose, 200g-wheat whole-grain, 70g-rye, 30g-white malt

[Helen3097]

Helen3097, very nice bread. Thank you very much for the recipe.
Helen, how many degrees are in the oven? otherwise my bread in the oven turned out with a wooden crust ...

Helen3097, very nice bread. Thank you very much for the recipe.
Helen, how many degrees are in the oven? otherwise my bread in the oven turned out with a wooden crust ...

First 220-230g - 10 minutes, then I subtract 180g and bake for 15-20 minutes ...

[Helen3097]

Helen3097Thank you, Lenochka.

Biol cakes and bread molds appeared on Ozone.

Can you please tell me if all models of HP Panasonic fit aluminum molds? I have L7, but I still choose HP

L-7 and L-10 fit. In my opinion, even two small L-11 or 12 fit in. The girls baked two bread each.

[M @ rtochka]

M @ rtochka, all models fit aluminum forms L7, L10, L11 and L12. because modern Panasonic models differ only in the shape of the lid (additional presence of dispensers for placing yeast).

[Creamy]

Creamy, my L7 does not fit! To be precise, it is almost close to the shadows. I suspect it is "not quite" standard. Weighs about 520 grams.
I got used to the oven in it, using an aluminum stand, it remains on the sides, about ten, 0.5 cm each.
A question about this form: why is my bread all the time overcooked in the crusts? Strongly noticeable. Almost burnt.
Pekla and wheat, but more often millet., With various additives - oatmeal, buckwheat flour. The program is usually 1st, tried on 4th, size M or L, at 400-450 gr. flour, put a dark crust (but I also tried the medium, the side crusts are always very overcooked).
Is it because the form is thin-walled?
(I try to insert a picture, maybe it will work)
[img]

I bake in baking mode, everything works out great. Black 1 hour

[Milena Krymova]

Milena Krymova, I also have an L7 shape almost right next to it, also a 0.5 cm gap. So what form do you bake in? In an aluminum L7 or in a thin tin? Nothing burns in my aluminum L7, and the girls have rye breads of normal color. Due to its thermal conductivity, the aluminum form protects against overcooked sides. True, I bake from 300 grams of flour and on a light crust, occasionally on a medium, on a dark one I never bake, because then the shades are too fried, even with your eyes you can see how the tens become bright crimson in color.

[Creamy]

Creamy, L7. The gap - only if on a stand, without a stand literally back to back, I'm afraid to try.
The bread in the photo is not rye! The color deceived everyone. This is wheat - buckwheat, with ext. wholegrain

I'll try to bake on a light crust, unsubscribe later.

After 4 years, I was finally able to buy the L11 form. And now I bake my favorite fragrant bread in it, and sometimes my husband's wheat is the main one for half the recipe. So far, no bread with a whole roof is obtained, it tears on all the breads. And on the crumb, bread is more or less already obtained. But the crust is so happy, thin and crispy. I tried to bake without a support - strips from the shadows remain visible on the bread, I raised it by 2 cm on the support and now the bread is straight in color.

Light, cool and creative!
I am never bothered by the "torn" edge. On the contrary, the area of ​​delicious crusts increases ...

It does not bother me either, but this year the flour from the magnet, which I have been using for three years, throws out the fortels and I am afraid to add a lot of water, because the result becomes unpredictable. She fed a couple of loaves to the neighboring chickens, since it was impossible to eat.

I have been baking from Ashanovskaya for two years now. Every day. Like and inexpensive

I also baked from it, but the extra Tver was tastier, and switched to it. Now I will switch to Ashanovskaya again.

I came with a new non-standard bread maker. New. Has no number designation. In the online store it was called "Small form for toast bread". I have long wanted a mold for toast bread, but everything I came across was tin. I wanted a cast aluminum one, and that it would fit in a bread maker. I was looking forward to the package. For greater clarity, I photographed next to L7. The new shape is shorter than L7 in length by 1.5 cm. It is rectangular in shape, the end sides are almost square.



General form



Slightly shorter by 1.5 cm than L7



The difference between the ends.



This is a seal on the bottom of a toast mold. I ask the audience for help in identifying the plant, because I could not find a manufacturer that would cast these forms.

I was already baking the bread. I liked the shape of the baked bread, it is very convenient for sandwiches. I bake bread from 250 grams of flour, at the exit I get the weight of a baked loaf of 375 grams. By the way, they also sell a large toast pan, so I did not buy it, because it is only for ovens, because a large toast pan will not fit in a bread maker. But with a tin lid I have an ambush, despite the abundant grease with lard, the bread is fried to the tin lid, and temper is obtained. Now I'm baking without a lid and I'm very happy. Can the experienced ones share their experience on how to curb the temper of a tin lid or bake without a lid too?

[Creamy]

Creamy, and maybe put baking paper under the lid? Alevtina, where did you order the uniform? Could you tell?

[Creamy]

Creamywhere did you order the form? Could you tell?

Alevtina, the form is very interesting, I also want to buy one.

[Helena]

Helena, exactly, thanks! I will cut a piece of Teflon mat to fit the lid. I answered in a personal.

[Helena]

Helena, thanks a lot for the paper idea. I bought a pan for toast bread and faced the same problem as Alevtina.
I'll try to put a rug too.

Hello everyone! I read, saw enough of the beauty and new opportunities in this topic, and although still an inexperienced baker, I ordered additional forms for myself - L10 (L7 was afraid that it would be right next to the walls), two L11, one round and a cupcake (why waste time on trifles, walk, so walk )
Here, in Temko, I read about the site of the brownie, and they have an office in my city, tomorrow I'm going to pick up

My first bread in the form of L10



Jumped out of shape perfectly

I came with a new non-standard bread maker. New.

And you can find out its exact dimensions (I have a different HP, less Panasonic) and where can I buy such a form?

[Crown]

Crown, Galina, here are the results of measurements of a small toast form - height 9 cm, length - 20 cm, top width - 10 cm, bottom width - 8 cm.

There's a small toast dish next to L7.



Shown here is its length compared to the L7 shape



And here are all sorts of bakery forms in abundance.

🔗

[Creamy]

Creamy, Thank you so much.
Alas, this form does not suit me, I can maximum 19 cm. In length.
It's a pity she's so nice.

I have 2 questions:

1) Do I understand correctly that only this L-11 shape is suitable for the Scarlett SL-1525 bread maker? There, the dimensions of a standard bucket are 14.5 by 14.5 cm.

here is a photo of the stove:





2) Is it harmful to bake bread in aluminum tins? I have heard that aluminum is harmful to food. Of course, they bake in foil ... But Nestle says that, for example, in their Nespresso capsules they make some kind of special coating on aluminum so that there is no harm.

Life is generally harmful ...
And in what forms do you think tin bread is baked at the bakery?
And from what metal are our pots-forms-pans? Yes, cover. But this form will already be coated in two loaves. And we have a topic about patinating dishes. Read it.

Patination and further use of uncoated pans

Do I understand correctly that only this L-11 shape is suitable for the Scarlett SL-1525 bread maker? There, the dimensions of a standard bucket are 14.5 by 14.5 cm.

What's the point? After all, a small loaf is obtained in a regular bucket.

What's the point? After all, a small loaf is obtained in a regular bucket.

I would like even less. For one person to have fresh bread. It's just that even when you make small-sized bread in a standard bucket, it still eats half a day, and the next day it is not very good.

In the form, the bread is not as fluffy as in the regular bucket.

[Alexander]

I would like even less. For one person to have fresh bread. It's just that even when you make small-sized bread in a standard bucket, it is still eaten half a day, and the next day it is not very good.

Alexander, have you tried half the size of bread in a regular bucket? All processes will be done as they should, and without games with dishes shifting.

In HP Panasonic, the minimum is bread of 400 grams of flour, but it has been tested in practice, it is possible that less Bake and 200 grams of flour, that is, half the minimum stated in the instructions.

[Waist]

Waist, tried it. I already wrote about this above. All the same, a lot to me. And making a cake at all is, too, not an option.



Stafa, sorry..

fresh bread

After baking and cooling, cut the bread into portions, put in bags and in the freezer. This bread will be as fresh after defrosting as freshly baked. Try it.

[$ vetLana]

$ vetLana, I do this periodically, but, nevertheless, I cannot compare with freshly baked, especially if from gluten-free mixtures (it is better to eat it in the first couple of hours)

especially if from gluten-free mixtures (it is better to eat it in the first couple of hours)

It was necessary to start with this

Recently, or rather since I was introduced to this method of baking bread in my beloved Panasonic, I bake two bread rolls at once, each 347g. Yesterday I pulled out such handsome men. With the addition of soy flour. And although I had to redo the baking algorithm, I am more than happy with the result.
This is the kind of bread I get

[Olekma]

Olekma, Katerina, oh what handsome guys !! How to pick