Non-standard forms at Panasonic

Olekma, Katerina, can I have a model or number of these forms? I have a Panasonic 2501, and I also want to bake a couple ...

[poglazowa2011]

poglazowa2011, Maria, I apologize, I can't say yet, I went on vacation from home. I will be back in mid-July only if it is relevant I will write then.

Sure, I will wait! Thank you!

can you model or number of these forms?

I think these are bread forms L-11. In my Panasonic-257 2 such forms fit well.

[[Can you tell me where you bought it then?

[poglazowa2011]

poglazowa2011, Maria, I ordered from Moscow:

🔗

, and not only these forms. Sent TC SDEK, everything arrived perfectly.



The first word of the link is not inserted, you need to before - insert the word ladle in Latin



Or type in a search engine - online store Povareshka-Brownie

[Olekma]

Olekma, tell me, what do you use as a support for 2 forms? Can I have a photo?
And if you close the hole with an inverted tartlet mold for baking in form No. 07 - this will not be "harmful" for the bread machine (air will not come in)?

I am putting 2 muffin cups upside down. The molds are still Soviet, in these they baked baskets, such cakes.
The L7 form fits them very reliably. And two L11s are also well placed.

[k @ wka]

k @ wka, that is, you put the molds on the sides and they do not overlap the hole where the native HP form is attached?

I'll try to take a picture




This is how I arrange them. One in front, the other at the opposite wall. The hole is not closed, I put a mold or molds on them, if L11, with dough. I try to place it so that it doesn't touch the walls. There is also a temperature sensor. I make sure that it stands at a distance from him and does not touch the shadows

[k @ wka]

Yes, I also use two muffin tins, old Soviet ones, I use them as shown k @ wka
I took my second form, one I had for a long time, in the Pekis online store.

Girls, an abnormal wave just came to me ... well, really a baguette holder from a mulineus will fit here. I will measure something and do not understand. The shadows get in the way of me. The length of the baguette holder is 20 cm and I have 19.4 cm between the shadows. And kaaaak? How to be? I don't really want to buy something blindly. Explain how it is located there. And in height it is 19 cm. I don’t understand the same, then if you put it on a stand, then the height is an ambush .... Or do I have some wrong photos?



Here is:



In general, take or do not take? Thousands are also not lying on the road

[Dasha]

Dasha, at the beginning of the topic we wrote about it. The baguette holders fit perfectly into our Panasik and do not touch anything if you put something underneath, over the bucket nest. I attached a stainless steel mold.
The first message contains a link to my "delights" ...

[Marina]

Marina, faithfully, reread all 58 pages. I also saw your red-haired baguette holder on page 9, but here is the most important photo (number 3 does not open, where the baguettes are tried on with a stand). Just twisting the dimensions now near its 2511 and there were questions about a) the length, b) the height of the baguette holder. You helped me. There is still a thought to try to squeeze the shape a little from the bottom ... Only go and nothing will come of it We must probably take it.

Dasha, if you really want new sensations, you have to take it.
It was easier for me, I already had a baguette kit.
By the way, the problem with "touching the heating element" also arises when baking in bread tins. People also substitute something.
And the photo in my old post was cut by the fucking Radical ...
I think it will not work to "squeeze" the frame without damaging its structure ...

[Marina]

Marina, I generally had the idea to assemble a frame from a children's metal designer from the times of the USSR (you just need to go to my mother to find it and read what it is made of and whether it will stand the test of the stove) and cut the trays and expel either from under cans or from an old thin plate teflon: girl_in_dreams: I wonder if it will come out))) need to "pattern" throw

Here, dear, is a reason to dare and share with us !!!
Even better, as far as I remember, there are perforated plates, good for baking. And the trays can be made of foil, ours did. Now I'll try to find the link.



I did not find a direct link, there are others and pictures are also "eaten" ...
In short, a thicker foil is taken, from one edge to roll up the side a couple of cm, the bottom and again bend the side, without interrupting, the second bottom and finish with the side. You can also bend the end sides. For perfectionists ...
You can also adapt beer cans ...



From the baking sheet, I think you can, but the Teflon will peel off ...

You can also adapt beer cans

Eureka!!! beer cans !!!! I urgently need 2 beer cans
I went online. Nowhere are there any descriptions of what that shovel designer was made of ((((according to my childhood feelings this was aluminum, since it was possible to bend the parts and straighten the same without the help of an adult. Oh, the main thing is that it was without galvanizing ... What does it look like to us? In the form of colored gasoline streaks? This was not on my designer, my girth was like that. And about the current designer they write metal with anti-corrosion treatment ... what kind of metal ... what kind of treatment .... history is silent. relied only on the fact that the instruction was preserved and in it the manufacturer conscientiously indicated from what he made this product

[Dasha]

Dasha, see how Lyudmila baked Mandraik minibags in her recipes. She used foil.

In general, I am reporting.
A) constructor pure aluminum (price 3 rubles, Vyazniki)
B) the idea of ​​assembling a frame from a constructor may not be bad in itself, but it is doomed to failure for two reasons: 1- the constructor has survived so far with hefty losses and there are very few long parts in it, it had to be increased, which did not add strength to the whole figure and 2 - too thin and soft material and, as a result, a liquid flimsy frame, on which it is scary to put under 400 grams of weight. In general, the designer had enough for me to assemble about 1/2 of the conceived frame, then it was impractical to assemble, since very short parts remained in the arsenal. Well, what happened now I will show

In general, I put this idea aside. It is necessary to rush through the hardware stores and look for parts of this kind made of durable stainless steel there, and even without galvanizing it is necessary to find, then it will be possible to repeat the experiment.
As a result, I began to put my bucket back with a dull look, and then my gaze fell on a small baking dish from a fixed price list and somehow it turned out that way:

Dasha, look how she baked Mandraik minibags Lyudmila

Now, if you do it on the bottom like Lyudmila, it's 2 pieces and the third on top.
Question: with this design, 3 baguettes will be baked ??? If so, then why would I give up this baguette holder then? Because of one plus plus, there is little benefit. It's easier for this denyushka to order a good full-fledged baguette rack in the oven from the Chinese, and it will still remain. In general, I went to knead the dough for baguettes according to Lyudmila's recipe, only I will make 1.5 portions of the dough, so that for 3 is enough))) in general, wait later with a report I will come



In general, I came and brought 3 pies and so I took out the dough after the last kneading, my timer was 2.05 on French bread, I made 300 grams of flour, that is, 1.5 servings from Lyudmila's recipe according to her foil technology with the addition of the second tier. Shaped and laid out on the proofer back into the oven. And something so spun with the compote (uravala on a freebie of forest currants a basin) that I forgot about baking. I came to my senses only when Pani Sonia squeaked and as a result, the bottom baguettes have a thick crust. I understand that 10 minutes should have been pulled out earlier? The top bun has not yet been eaten, but it seems to me that it should be thinner.
Well, to summarize, what I want to say, do I need a baguette holder for 4 mini-buns? More likely no than yes . I'll bake 3 things anyway, and I'll find these rubles where to attach)))




And here is the top one in all its glory. Looks like you need to pull out the bottom 10 minutes before the end and leave the top to the end.

Girls, thank you very much for the topic, for disinterestedly sharing your skills, ideas, skills. My bread maker is one of my favorite helpers - girlfriends. I have a Panasonic 2502 for a long time. Everything is delicious, everything is great. I saw the topic about forms and, of course, bought it. Yesterday I baked the first bread at L 7, according to the Creamy recipe. Thank you very much. The form stood up normally, without any stand. But a couple 11 ask for coasters. They fall apart a little to the sides. Today I baked a bun again, I wanted to try the ripe dough. As a stand I used an old - outdated aluminum clamshell double boiler - chamomile. I don't know how I haven't thrown it away for a long time. She tore off the petals and the stand is ready. It is 4.8 cm high. Can the stand be used higher? I have one in mind, but its height is 7 cm. Here is today's bread. The crust is thin, it has been under the towel for about an hour, but it still crunches.

Is it possible to use the stand above? I have one in mind, but its height is 7 cm.

I think you can, now I tried it on in my Panasonic, it turns out 7 cm. Stands + 10 cm. Form No. 11 remains free for another 4.5 - 5 cm. in my oven, so high my bread does not often rise, I try to control the process.

Katerina, I just thought that the lower heating elements would then be at a great distance from the bottom of the mold and the bread would not be very fried. But this is the same for an amateur. I like less fried baked goods.

In a bread maker I use these two molds for freelance molds, a wide low cupcake tray for two L11 molds or two L12 molds, and a smoked, high one for a cake for an L7 mold.

I never had such molds, I adapted empty cans, removed the bottom and top from them, and we got tin rings of different heights.

[Creamy]

I read it! What good fellows, many thanks to all. I have a form l10, it is getting good and there was bread already on proofing in HP, but I read Creamy, about the coasters, I think: "let the air circulate under the mold, I ran to get the same molds for cupcakes (God, how many years they have been idle), and next to these molds there are metal cuttings for cookies from the USSR, so I adapted them, 2 pcs Now the bread is cooling down, beautiful !!!

Girls, I bought a new form number 7. The oven will be in HP made a universal lubricant, I want to bake rye bread in it according to the Rina recipe. Questions in order:
1. How to competently prepare a new form so that rye bread does not stick
2. Should the ingredients be reduced in the recipe, or will it fit entirely?

[Inuola]

Inuola, just L7 lubricate your grease and that's it! There is no need to prepare the form. How much flour does Rina have? I don't remember it in numbers, I haven't baked rye for a long time.

[Inuola]

Inuola, just L7 lubricate your grease and that's it! There is no need to prepare the form. How much flour does Rina have? I don't remember it in numbers, I haven't baked rye for a long time.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0
Here is her recipe.
And I also bake on ripe dough, how much should I put the total weight of plain white into this form? I am completely new to this business, if we take the proportions for size M from HP panasonic there will not be much (400 gr of flour and 260 gr of water)

[Inuola]

Inuola, the total 400 grams of flour for the L7 form will be a lot. Recalculate the recipe for a total of 300 grams, that is, 150 grams of wheat and 150 grams of rye, and, accordingly, proportionally by 25% (or take 3/4 of the recipe), reduce all components of the recipe. Do you know how to count proportions in order to recalculate a recipe for L7?

[Inuola]

Inuola, the total 400 grams of flour for the L7 form will be a lot. Recalculate the recipe for a total of 300 grams, that is, 150 grams of wheat and 150 grams of rye, and, accordingly, proportionally by 25% (or take 3/4 of the recipe), reduce all components of the recipe. Do you know how to count proportions in order to recalculate a recipe for L7?

If everything is proportionally reduced, then I can count if there are any subtleties ... I have not subtracted it yet
Yes ... and pure wheat bread, too, for 300 grams of flour?

Yes, and pure wheat is also considered no more than 300 grams. Since in Rina's recipe, only the wheat part of the dough will be raised heavy mixed rye-wheat dough, it should be strengthened by not adding the oil immediately, but after 5-7 minutes from the beginning of the kneading. So the wheat dough will become stronger and the loaf at the exit will be higher, the holes will be more delicate.

Yes, and pure wheat is also considered no more than 300 grams. Since in Rina's recipe, only the wheat part of the dough will be raised heavy mixed rye-wheat dough, it should be strengthened by not adding the oil immediately, but after 5-7 minutes from the beginning of the kneading. So the wheat dough will become stronger and the loaf at the exit will be higher, the holes will be more delicate.

Thank you very much! And in general for this Temko. My husband and I eat bread on the Ducan diet and there the dough is very good. complex, so I will try wheat in a new form, then I will count ours, otherwise it is not convenient to cut it from my own HP bucket and I want to look mundane.

I bake rye for 400g of flour and wheat for 300g of flour

I bake rye for 400g of flour and wheat for 300g of flour

Thank you, I started HP in the morning, let's see how it goes

Girls, I bought a new form number 7. The oven will be in KhP made a universal lubricant, I want to bake rye bread in it according to the Rina recipe. Questions in order:
1. How to competently prepare a new form so that the rye bread does not stick

I've been baking aluminum for a long time. shape, we really like the bricks!
My forms are not ideal inside for cleanliness, but not burnt either. Lubricate with refined oil, quite a bit, so that there is no puddle at the bottom, and rub on the sides with a brush. This is usually enough. However, it happens when the dough is more sticky, which sticks a little to the sides. I draw a thin knife between the loaf and the form; usually shakes out without problems.

And another moment! I do not immediately take it out, but leave the form in the x / oven for another 3-5 minutes after the signal. If you leave it for a long time, then the sides of the loaf will absorb the condensation, there will be no crispy crust!

I found an interesting article, they are just writing about the processing of forms - they are calcined in the oven according to the principle of patinating cast-iron dishes (posted by the topic on our forum, who is interested).
link to article

🔗

I was surprised by one moment. A person writes about the dangers of aluminum precisely when baking bread in these forms. Can it really do significant harm? Something I doubt, otherwise it would be alum. bread. forms have long brought their use, along with alum. utensils.

[Milena Krymova]

Milena Krymova Thank you, I read everything on the forum, which of course I still don't understand ... now the first bread is being baked. I put 450 grams of the finished dough into the mold, waited for a 2-fold increase in the rise of the dough and put it on baking, I'm afraid that it would not stop and the roof would not fall. From the proofing, I realized that 450 grams is not enough, it was possible to put 500 grams, but it is better less than a mushroom will come out. So far, I'm working on my own and my own flour. I will gladly listen to all the advice.

Yesterday I bought both thick leavened wort and dry rye malt and ... I still don’t dare to buy rye bread, but my husband asks.

I was surprised by one moment. A person writes about the dangers of aluminum precisely when baking bread in these forms. Can it really do significant harm? Something I doubt, otherwise it would be alum. bread. forms have long brought their use, along with alum. utensils.

Al is harmful to humans in pure form, and oxides are not dangerous. Oxides create a protective film on the Al surface.
Conclusions:
Do not scratch the mold just before cooking. (with a knife, fork, etc.).Do not scrub the mold with metal sponges or abrasive sponges. Especially just before making bread.

This is what I have



I looked through a lot of recipes, I want it for the L7 form of wheat rye, delicious with baked goods in KhP



A little grilled in the oven, mine love the toasted crust. We'll cut it later. I just jumped out of the form👍

Al is harmful to humans in pure form, and oxides are not dangerous. Oxides create a protective film on the Al surface.
Conclusions:
Do not scratch the mold just before cooking (with a knife, fork, etc.). Do not scrub the mold with metal sponges or abrasive sponges. Especially just before making bread.

Aha! It means that when we ate aluminum spoons that were polished to a shine, it was harmful. When a saucepan is corroded by the acid of a tomato, this is also bad. And bread. Forms, by default, cannot select anything?

I put 450 grams of the finished dough into the mold, waited for a 2-fold increase in the rise of the dough and put it on baking, I'm afraid that it would not stop and the roof would not fall. From the proofing, I realized that 450 grams is not enough, it was possible to put 500 grams, but it is better less than a mushroom will come out.

Inuola, right? With one proofer? For pure wheat, Panasonic has established programs with one workout and two lifts. This contributes to the baking of a more tasty and high-quality bread.
Pure wheat usually go up very high, probably 400 flour - this is the very thing.
The roof didn't fall! fine. A small crack in the crust may indicate that:
- not raised enough
- you need to add a little liquid, the proportions are not observed.
I bake rye - wheat and mixed 50/50, here it can take up to 600 grams of flour per loaf (but it happened that the roof got out like a mushroom)

Just last week on NTV, on the program "Food is alive and dead", they asked a question about cooking in aluminum foil, is it harmful. Answer: aluminum, even if it is ingested, is not absorbed. So, do not fill your head with anything you do not need.
Life is generally harmful, they die from this ...

Answer: aluminum, even if it is ingested, is not absorbed.

A very evasive answer. The problem is not in the aluminum that enters the body, but in the ingestion of products that have reacted with aluminum into the same body.
And NTV got away with this topic, they usually dig deeply and comprehensively, and then they hooked up and crawled away, which is suggestive.

The problem is not in the aluminum that enters the body, but in the ingestion of products that have reacted with aluminum into the same body.
And NTV got away with this topic, usually they drip deeply and comprehensively, and then they hooked up and crawled away, which is suggestive.

Need a biochemist consultation! girls, we moved to a non-core topic!))

I have a lot of something today, but there is no limit to happiness. She took the bread to my mother at a feast, they swept it away in 5 minutes, they praised it very much. I put some fried onions in the dough. It turned out to be insanely tasty. Many thanks to ALL !!!

[Inuola]

Inuola, with the first bread! I love the crusts from this bread, they will be thicker than from the bucket.
And you will bake with malt - this is generally a fairy tale !! For me, this bread tastes better than any cakes.

I have a lot of something today, but there is no limit to happiness. She took the bread to my mother at a feast, they swept it away in 5 minutes, they praised it very much. I put some fried onions in the dough. Crazy delicious turned out

Congratulations on such wonderful bread - firstborn! Now take a closer look at the sausage bread, in my opinion, the Dopleta recipe and another interesting monkey bread.

[Inuola]

Inuola, with the first bread! I love the crusts from such a bread, they will be thicker than from a bucket.
And you will bake with malt - this is generally a fairy tale !! For me, this bread tastes better than any cakes.

And what malt can be added to white wheat bread? Here I am "tunra" 🤦‍♀️

Congratulations on such wonderful bread - firstborn! Now take a closer look at the sausage bread, in my opinion, the Dopleta recipe and another interesting monkey bread.

How many interesting things await me ... or rather my relatives, I don't eat myself. And I'm also waiting for a baguette holder from Moulinex ... I've seen enough, I wanted to. Until I bring a simple wheat one to automatism, then I'll move on to squiggles!

Now take a closer look at the sausage bread, in my opinion, the Dopleta recipe and another interesting monkey bread.

Is monkey bread also possible in HP? Went to read

[Inuola]

Inuola, malt completely changes the taste of bread! (for me it's cooler than sweets)) shh! anyone! )
try the one in the jar.

This is what I have

Now in my favorites, the one that you have in the photo on the far right, in the form of kvass wort.
I have not heard that malt is added to 100% wheat bread (and this is possible).

Pay attention when you go to the bakery shop, read the labels! It turns out that most dark breads are not because of the high content of rye flour, but because of the presence of malt.
Mixed bread with malt tastes very good, and since there is not a lot of rye flour there, as a rule (there are exceptions) such bread is very fluffy, tall, with a light structure.
And by the way, each malt has its own flavor in bread.
Bake for the health and joy of your loved ones!

Now in my favorites, the one that you have in the photo on the far right, in the form of kvass wort.

In a bank or in a package? And how much can you add to the dough for a sample? The weight of the dough in the L7 bookmark is 660 g, so when and how much to add? Or, based on the weight of flour, how much?

[Inuola]

Inuola, the one in the jar on the right with the inscription Kvass Wort. I take it several times - thick, viscous (and without starch), rich taste.
Add, counting like liquid - that is, minus the total. (If you add dry wort, then subtract it from the dry components. The pack usually says how much to put)
And add Kvass wort 25-30 grams per loaf.
I have a bookmark for this form: 400 liquid - 250 wheat + 250-270 mixed (c / w, rye, buckwheat, various flakes - according to the mood), or even more, up to a bun. I make sure that no more than 950 grams of the bookmark is in the form, otherwise .. we will collect it all over the x / stove.
With such proportions, the bread will come out more dense, of course.
For 660 grams and 20 grams of kvass ,. the wort should be enough for a delicious bread.