Non-standard forms at Panasonic

For 660 grams and 20 grams of kvass ,. the wort should be enough for a delicious bread.

I will definitely add it to the next loaf, thanks and I will report back

But my mushroom ... 450 grams of dough is not enough, but 650 grams is a lot, the next loaf will be baked for 550 grams of dough.
I want to note that baking in 1 mode of Panasonic baked 650 g of dough in 55 minutes, and baking mode in 1 hour 10 minutes did not bake 450 g of dough. So, in non-standard forms, you still need to bake on your own program.

in non-standard forms, you still need to bake on your own program

At what point in time do you need to change the bucket to the mold?

If according to the standard program, then after the last workout, approximately 1.40 before the end.
I recently "lengthen" after half an hour ...

But my mushroom ... 450 grams of dough is not enough, but 650 grams is a lot, the next loaf will be baked for 550 grams of dough.

Wonderful loaf! Fine!

Inuola, I didn't get it

I want to note that baking in 1 mode of Panasonic baked 650 g of dough in 55 minutes, and baking mode in 1 hour 10 minutes did not bake 450 g of dough. So, in non-standard forms, you still need to bake on your own program.

1st program: baking 50-55 min. Proofing 1 h 50 min. - 2 hours 20 minutes
Are we talking about this? we leave it for proofing and baking normally, only we change the bucket to alum. shape so?
Or immediately (without proofing) put on Baking 1.10 min., 12 I program?

I share my experience. If I'm at home, I just melt in my uniform, taking it out of the stove. Or - without removing! If I want to speed up, I can put it to the battery, or turn on the Heating.
And already at that moment when the loaf has completely risen, I turn on the 12th program - Baking. Heavy and dense, psh. - rye, large bookmark, bake 54 minutes. If the loaf is small, or lighter in dough, I can reduce it for 4-5 minutes. Always baked!

I completely bake from beginning to end only on the 1st program. I press on "M", I press the "timer" button twice with the pointed nose up - this is how the program time is set to 4 hours and 20 minutes (an increase of 20 minutes to the main time of the program) and press the color of the crust "light", then "start". Due to the fact that the time is increased by 20 minutes, the loaf is medium golden in color. And I change my native bucket on L7 after the first workout, when the time is 2:00, you can make a change after the second workout, when the time 1:40 is displayed. But according to my observations, if you rearrange it to "1:40" after the second workout, then personally I get a loaf with a less pronounced roof. Therefore, in accordance with my personal taste, I am replacing my own bucket with a freelance form after the first workout at "2:00".

I completely bake from beginning to end only on the 1st program. I press on "M", I press the "timer" button twice with the pointed nose up - this is how the program time is set to 4 hours and 20 minutes (an increase of 20 minutes to the main time of the program) and press the color of the crust "light", then "start". Due to the fact that the time is increased by 20 minutes, the loaf is medium golden in color. And I change my native bucket on L7 after the first workout, when the time is 2:00, you can make a change after the second workout, when the time 1:40 is displayed. But according to my observations, if you rearrange it to "1:40" after the second workout, then personally I get a loaf with a less pronounced roof. Therefore, in accordance with my personal taste, I am replacing my own bucket with a freelance form after the first workout at "2:00".

This is how I baked the last bread, only I set the size XL and the crust was dark, and it baked perfectly.
And the time 4:20 is not taking into account the snooze timer? Is the baking time or rise or standing time increased by 20 minutes? I wrote down all the last baked goods by the hour

Program 1 size XL crust dark highlights:
4:05 standing
3:35 batch
2:05 warm up
0:55 baked goods
I also put the bread mold at 2:05 (5 minutes, taking into account the dark crust)
Today I bought 2 forms L 11 I will test, write it off



The question arose: show the structure on which you can put 2 forms L 11 I can’t figure it out. There are tiny cupcake molds, I put 4 pieces ... but not terribly convenient. Maybe someone will show something

[Creamy]

The question arose: show the structure on which you can put 2 forms L 11 I can’t figure it out. There are tiny cupcake molds, I put 4 pieces ... but not terribly convenient. Maybe someone will show something

Go to 1 page, there Creamy shows these forms. I do not specifically give the link, because there you can find other interesting information.
For a long time I have been looking at little L11s, until there was a reason to buy, but now, maybe the moment has come?

Here is my recent post about my coasters for non-standard shapes.

Non-standard forms in Panasonic # 1173

[Creamy]

and a smoked, not wide, high under the cake for the L7 form

Creamy, Alevtina, I want to thank you once again. At your tip, the transition to non-standard baking went off without a hitch. I turned out to have such a mold that needs to be covered below, and voila ... I regularly bake bread in the form of L. It tastes better there.

[Svetlenki]

Svetlenki, Sveta, very glad that you liked it. Our non-staff regiment has arrived!

Our non-staff regiment has arrived!

I'm getting ready ...

[Rina]

Something I got excited again. Made a recipe for rye dough Rina and put it in the L7 mold ... and the weight in the dough was 760 grams ... in the proofer it rose to the edge of the mold ... now it is baking, there will be a mushroom again ... well, what kind of deer am I
PySy ... nope .. the roof of the village😢

[Inuola]

Inuola, don't worry. It is just a loaf of bread and a wonderful learning experience. When I bake in different forms, I also only experimentally come to the optimal load weight. I have a transparent A4 document folder glued to the inside of the kitchen cabinet door with double-sided tape. So there I keep my notes on small pieces of paper, where the maximum load for all my forms is written in grams or ml. And on the bottom of aluminum pans and trays, I generally engraved the diameter and weight with a dremel.

I have a transparent A4 document folder glued to the inside of the kitchen cabinet door with double-sided tape. So there I keep my notes on small pieces of paper, where the maximum load for all my forms is written in grams or ml.

I write down all the developments in a notebook☝️




Vinegar poured 5% 20 ml (originally 6%) and the smell, like a liter,
Here is such a handsome man who baked rye bread for the first time in his life, later I will cut it, I will show in the context of how much proofing for me is 1.30 minutes. At first he was so beautiful, and 15 minutes before baking the roof fell.
In the general test in L7, 760 grams is too much for me, I think 600 grams will be the very thing.
From 760 grams of dough, 650 grams of finished bread turned out



And here is the cutter

Delicious, my husband said both in appearance and in structure like a store, but the taste is not quite rye, rather gray bread, and I feel the butter strongly

[Inuola]

Inuola, very good bread turned out! And I'm sure it's delicious!

[Inuola]

Inuola, very good bread turned out! And I'm sure it's delicious!

They ate both humps! I do not stop thanking for the idea with non-standard forms🌹👍🤩. Now I will bring all the volumes and portions to mind and I will bake 2 loaves in L11 for myself a dietary one and for parents a little white. They are already asking ... come on, come on🤗



In my opinion, the perfect shape. Wheat white with ripe dough
Filling in a form 520 gr. Yield of finished bread 430 gr. I consider this bread closed for experiments. The dough was very sticky, because I added fried onions soaked in water
PySy: the incision will be later, because I take it to my parents

[Inuola]

Inuola, here's just a classic reference bread! Bravo!

[Inuola]

Inuola, here is just a classic reference bread! Bravo!

Thank you dear🌷 !!! All of you, the entertainer prompted a bunch of people to such firula and squiggles with HP.
Now the next step is the development of L11




But the bread is dietary. Handsome. In the form of L7 it turned out much better than in a bucket and the size was halved, otherwise they ate a loaf with mud for 3 days

It was I who put two forms L11 in Panasonic 2500, and there is still a lot of space left. This is for baking a very small loaf of bread. The mold contains a volume of 900 ml, is designed for 400 grams of dough (not flour), with a yield of 330 grams of an already baked loaf
And here two other forms of L12 have already been put, longer and narrower, less in volume, here the volume includes 600 ml, they are most likely suitable for mini cupcakes "with a brick". 260 grams of dough (not flour) should be put into the mold; after baking, the weight of the finished product is 200 grams. Data taken from the bakery table.

Can you look at this table to calculate your weight? Or a link, or a name

[Creamy]

Here is a dietary bread. Handsome. In the L7 form it turned out much better than in the bucket

Inuola is really handsome! Very good

I reduced the size by half, otherwise they ate a loaf with mud for 3 days

That's how I once a week alone for 6 days ate a loaf Until I remembered - you can freeze bread!

This factor is constantly creeping into my desire to buy an L11 or 12! As I imagine that these two little bread will need to be cooked twice as long, so desire gives way to laziness ...

Quote: Creamy on July 20, 2012, 18:39

It was I who put two forms L11 in Panasonic 2500, and there is still a lot of space left. This is for baking a very small loaf of bread. The mold contains a volume of 900 ml, is designed for 400 grams of dough (not flour), with a yield of 330 grams of an already baked loaf
And here two other forms of L12 have already been put, longer and narrower, less in volume, here the volume includes 600 ml, they are most likely suitable for mini cupcakes "with a brick". 260 grams of dough (not flour) should be put into the mold; after baking, the weight of the finished product is 200 grams. Data taken from the bakery table.

Creamy, and on the first page this data is? It would be very helpful to save :)

Here, our Admin has everything laid out on the shelves, what, what and for what bread:

The ratio of the volume of the mold and the weight of the dough for baking bread

Here's another.

Form name

(mold volume in cubic dm)
Overall dimensions AxVxH, mm Form weight, kg Bread weight, kg
premium rye custard
Form L6-O (2.16) 235x115x115 0.63 0.76 1.43
Form L7 (1.82) 220х110х115 0.56 0.67 1.25
Form L10 (1.52) 215x105x105 0.48 0.56 1.04
Form L11 (0.91) 145x100x100 0.32 0.33 0.62
Form L12 (0.59) 160x80x75 0.28 0.22 0.40
Round shape OK-1 (1.0) Ø180х133х95 0.44 0.53 1.0
Round shape OK-2 (2.0) Ø205x165x95 0.52 0.77 1.44

[Creamy]

I would like Creamy I wrote for L11 and L12, here are the same data for L7, I will compare it with mine and display the weight of the test bookmark for L11 under my dough. It would be something to compare
The question is cleared. I measured my forms: the volume of water capacity L7 at the very top is 2 liters, the volume of L11 is 1 liter, that is, the dough, respectively, I will take 2 times less on L11 than on the L7 form
Hope the volume and mass will not scold me

[Inuola]

Inuola, I put 375-385 gr on the L11 form. dough, it turns out buns of 340 grams weighing +/-. I'm looking for the dough at 450g. flour, 294 liquids.

[Inuola]

Inuola, I put 375-385 gr on the L11 form. dough, it turns out buns of 340 grams weighing +/-. I'm looking for the dough at 450g. flour, 294 liquids.

Thanks, I'll try попроб



Girls, there is such a question: I put a large cupcake mold under the L7 form. She opened it a little, the metal is soft. So, if you put this mold upside down, not up, but down, and pour a little boiling water into it, will you get baked goods with steam? Will this harm the tenam and the bread maker itself? Maybe someone has already been honored for this?

[Inuola]

Inuola, no, do not take such risks. Water and electricity

So, if you put this mold upside down, not up, but down, and pour a little boiling water into it, will you get baked goods with steam?

And this is not necessary.Unfortunately, now I can't give you a link, but Lyudmila Marianna-Aga talked about baking in a bread machine, how good it is. She cited the example of production at a Soviet bakery, where multi-level racks with blanks drive into the oven. Steam is not served there, because the blanks themselves float and the correct ratio of the size of the oven and the number of products baked in it ... That is, if you adhere to the canons of "Soviet" baking, then bread was not baked with steam ...

So, what am I for. In a bread maker, the bread is cozy, there is not too much space around, and steam is not needed there to get a loaf of good quality bread.

In a bread maker, the bread is cozy, there is not too much space around, and steam is not needed there to get a loaf of good quality bread.

Here are the golden words!

What I want to add about baking in Panasonic on the "Bake" mode. I have empirically found out that sometimes there is not enough power to bake some product in a freelance form on the "Baking" program. If you think thoughtfully, then you come to the conclusion that we put any pastries in a cold non-standard form in a cold bread maker and only then select the baking time and press the "Bake" button, but if we immediately bake on the full program, even on the 1st , then there is enough time according to the program so that the freelance form itself slowly warms up and the heating and the baking itself gradually begin. Therefore, if I bake on baked goods, I always turn on “baking” in advance and set the time to the maximum, that's as much as the bread maker allows. Yes, in this case, it is imperative to follow the baking process and remove the baking dish at that time. how the roof color suits you. If you hesitate, then there may well be a burnt crust. Therefore, strictly follow when baking, because we have set the time as long as possible. After experience, you can already know how long it takes to bake for each type of product. Well, this is my personal experience when using the program "Baking".

And also in the bread maker there are no such high temperatures as in the oven, respectively, it does not dry the dough like that.

And also in the bread maker there are no such high temperatures as in the oven, respectively, it does not dry the dough like that.

These are also golden words!

[Creamy]

CreamyAlevtina, what if you turn on the "service mode" for half an hour before baking? There is about forty degrees (I often do proofing on it), so everything will warm up.

[Creamy]

Girls, thank you all, I understood about couples, I will not risk it

Therefore, if I bake on baked goods, I always turn on “baking” in advance and set the time to the maximum, that's as much as the bread maker allows. Yes, in this case, it is imperative to follow the baking process and remove the baking dish at that time. how the roof color suits you.

I have the dough on the fridge in the refrigerator, I read that you baked in KhP on baked goods. I will do it in L7, and I don't want to spoil it, that's why I asked about the baking mode and, in general, I sprayed the oven for baking and it was interesting how this could be done in HP.
Nevertheless, I will try to complete the baking mode on bread, and I will take forms L11 for insurance🤗



Creamy
Thanks for the tip on Krantz. The report is in the subject and I'll throw it off here.
I have 630 grams of finished dough divided into 2 parts. Baking from 320 grams in the form of L7, it was possible and more.
Condensed milk was slightly fried from the sides, the form was smeared with rast. oil.





Thanks for the advice !!!

[Inuola]

Inuola, the beauty! Sculpt masterpieces!

[marinastom]

enable "service mode"?

marinastom, Marina, and how is this done?

[Inuola]

Quote: marinastom from Yesterday at 06:56 AM
enable "service mode"?
marinastom, Marina, how is this done?

Let me answer
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=394126.0

Inuola, the beauty! Sculpt masterpieces!

Thank you, there is someone to look up to. Kranz is gone ... and the smell is still hovering.

[Sveta]

SvetaLight, did you buy from us in Europe the forms suitable for Panas?

...What if you turn on the "service mode" for half an hour before baking?

Before baking, I do proofing in the service mode, then baking in the L7 form (I do not put anything under it - it fits well and so). Yesterday I did everything the same way (including the baking time), only on the main program, too, in L7 - the bread turns out fried. Conclusion: the temperature in the "bake" mode is lower than in the main program.

Conclusion: the temperature in the "bake" mode is lower than in the main program.

I agree, I also noticed that the temperatures are different.

I thought it seemed to me that the temperature was lower ...
I just rarely use Baking, but yesterday I had to bake the bread, the lights were turned off, the program got lost, such a pale roof reached 50 '...

And now it also seems to me that the temperature is lower when baking.

[Creamy]

well that's it! I found a set of cheap cupcake tins in my stocks and the smallest fits very well in Panas.
I'll make ripe dough and try it in the evening.
The theme is gorgeous, girls and not only, all-all craftsmen!Creamy, And you are a genius!

My baguette maker came and baked my own bread over Dukan. Kaif ... the dough should be abruptly for the baguettes, otherwise the cuts are all glued together




Look, according to my model, my husband at work from stainless steel ordered what kind of stand. The height of 4 cm and the baguette holder and L11 forms are stable. Beauty👍

Thank you for the idea. I bake periodically at L7, every time I thank
It's so convenient! And the shape of the bread is beautiful!
Today there was bread

Healthy Chia and Flaxseed Bread (Guzel62)

And then drive the oven! And in regular form, it would be smeared along the bottom

Hello! I'm a completely newbie ((While baking rye and wheat from the recipe book in standard forms. I read this thread and was very inspired by different forms. I got a baguette holder from Mulinex. I chose the French bread program according to the recipe for mini-baguettes from this forum.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=494400.0
I just put them in a baguette holder. They don't want to get it, they look more like crackers (very porous crumb, thick, hard crust). Please help with advice! Desperate already (((😫

For me, too, due to the small volume of dough, baguettes also turned out more like crackers. I pampered myself twice, and cooled off with this idea.

It seems to me that the baguettes should be baked in the "manual" mode: they should be allowed to stand on their own and set the baking time.
I once baked in Moulinex itself, it worked out there. In Panasonic also baked. Somewhere at the beginning of the topic there is my report. But kill me, I don't remember how.

Thank you very much for your answers)) I will not drop the forms yet. I will try in manual mode.

[Creamy]

First, I want to say a huge thank you Creamy for this topic and to all the girls for ideas.

I managed to get only an oval shape. Now I bake this way. Unrealistically delicious.

I just put them in a baguette holder. They don't want to get it, they look more like crackers (very porous crumb, thick, hard crust). Please help with advice! Desperate already (((

Decrease baking time or temperature, or both.
In general, a lot of good crispy crust is a baguette chip, but it is good only fresh. Due to the large surface area, the baguette is baked quickly, but it also hardens faster than other, more "meaty" breads. So this type of bread is not for everybody.

[Martina @]

Martina @, wonderful bread! Before you, no one has exhibited an oval shape in Panasonic. Great debut!

[Creamy]

Creamy, Thank you! I wanted to give up this idea, because the length of the form is 23.5 at the top. Then I thought to cut the shape a few cm in height to a result of 22cm. And when the form got up diagonally, and even regardless of the uneven distance from the shade, the bread baked perfectly, I stopped grieving.
The form stands without a stand, the bottom of the form at the ends is adjacent to the shadows (i.e., it touches closely), but the color of the crust is uniform. You can put it on a stand, the first time I baked it like that, I was afraid to damage the ten. And then laziness won and I have done it without a stand about ten times.

There are also pluses.It is very convenient to get it out of hot cotton in mittens, since the gap is large. And there is no danger of touching the sensor when installing the form inside the stove (well, or when removing it from it). This is a Panasonic 2500.