Creamy
Today I exhibit my 50 * 50 wheat-rye bread according to the recipe Rina, baked in an L7 form, placed in a Panasonic 2500 bread maker. The bread rose 2.5 cm above the form. It looks like I overexposed it a little on the proofer - 1 hour and 47 minutes. A little mushroom. And sinful, once opened to see. But it was baked great. I was afraid that it would blow the roof, but not a single crack.

Non-standard forms at Panasonic

this is a general view
Non-standard forms at Panasonic

Well, this is a cut, as it should be.

Non-standard forms at Panasonic


And the last, in my opinion, the most important shot of the baked crumb. I am very afraid and do not like raw crumbs. Thank God, everything worked out and was baked. The bread tastes just fine.

Non-standard forms at Panasonic


Thank you Rine for a wonderful bread recipe.
Deep
Proofing just right! The roof is a flat dome.
And if they didn't let it rise, the porosity would be less. Let the hat be a little mushroom better. Beautiful bread!
And cracks happen only when the dough is thickened, I often sin like that) And everything is fine with you.
Creamy
Thank you, Deep, for the kind words, I baked very little bread with rye flour. In this part, the experience is not great.
Mona1
Quote: Creamy

Today I exhibit my 50 * 50 wheat-rye bread according to the recipe Rinabaked in an L7 shape placed in a Panasonic 2500 bread maker.
And, in my opinion, the most important shot of the baked crumb. I am very afraid and do not like raw crumbs. Thank God, everything worked out and was baked. The bread tastes just fine.

Non-standard forms at Panasonic


Thank you Rine for a wonderful bread recipe.
Oh mamma mia! Divine photo!
Lagri
Quote: Deep

Today I experimented with Italian bread.
Non-standard forms at PanasonicNon-standard forms at Panasonic
Deep, wonderful bread! What is the recipe for Italian bread? Can I get a link?
Quote: Creamy

Thank God, everything worked out and was baked. The bread tastes just fine.
Non-standard forms at Panasonic
Creamy, what a wonderful bread in the context, congratulations !!! ...
Creamy
Mopa1, Lagri, thank you girls. I am always a little worried to bake bread with rye flour, and now I have something to work on, I will try to get it without a "mushroom cap"
* Anyuta *
Quote: Creamy

Mopa1, Lagri, thank you girls. I am always a little worried to bake bread with rye flour, and now I have something to work on, I will try to get it without a "mushroom cap"
The bread is awesome just ... and the mushroom is not a flaw - but its chip (bread) ...
How is the bread removed from the baking pan? as easy as from a bucket?
Creamy
Even easier, I turned the mold over and the bread itself flies onto the table! Indeed, in the form of bread there is nothing to hold on to, there is not a shaft. no kneading spatula around which bread is baked in a native bread maker.
natushka
Girls, thanks for the answer. You have wonderful bread, I also want it. Now I will look for a form. And another question - is your shape lower than your native bucket in height? Thank you
Lagri
Quote: natushka

Now I will look for a form. And another question - is your shape lower than your native bucket in height? Thank you
The height of the form is a little more than 11 cm. On the previous page, on the pictures, you can even see how it stands in a x / stove.
Creamy
Yes, the L7 shape is lower in height than the native bucket of a bread machine. And see the sizes of the forms on the 1st page of the topic.
Ksyushk @ -Plushk @
Looking at your masterpieces, colleagues, I could not resist the temptation to bake bread from Rina.
Non-standard forms at Panasonic
Non-standard forms at Panasonic
There is no cut cut yet and have not tasted it. But the aroma stood while it was baking - mortality.
My roof turned out to be even, but my rye flour usually turns out to be a hollow, therefore such a result is very good.
Creamy
Ksyusha, beautiful bread! Well done! And we already know how delicious it is. Everything, we put this bread from Rina on stream!
Catwoman
Ksyushka, my bread rolls also have such a roof, but it’s not flat, is it? Well done! And what do you lubricate the form with? And I remind you how the time will be, don't forget about me.
Rina
Quote: Creamy

Ksyusha, beautiful bread! Well done! And we already know how delicious it is. Everything, we put this bread from Rina on stream!

Doctor, you flatter me! (from)

Girls, you have no idea what a joy and pleasure it is for me to see, read, imagine that something invented by me is so pleasant not even just to someone, but to such clever girls like you
Mona1
Quote: Rina

Doctor, you flatter me! (from)

Girls, you have no idea what a joy and pleasure it is for me to see, read, imagine that something invented by me is so pleasant not even just to someone, but to such clever girls like you
Yeah, and I have been baking your bread according to this recipe for five months! I'm first! Thank you, Rinochka! : rose: Soon in L7 and in two L11s I will bake it. The forms have already arrived, I'm picking them up tomorrow.
Mona1
Ksyushechka, oh-very beautiful bread, a dream. Smooth, smooth, there are no words just. As you try, write down at once how many people left for nirvana.
Ksyushk @ -Plushk @
Creamy, Catwoman, Rina, Mona1, thank you all very much for the praise and pluses!
They haven't eaten bread yet. Therefore, Rina, as we taste it, I will go straight to your topic and come back to report back, so wait.

Quote: Catwoman

Ksyushka, my bread rolls also have such a roof, but it’s not flat, is it? Well done! And what do you lubricate the form with? And I remind you how the time will be, don't forget about me.

Lenchik, cooled down, a little haggard, t. C. in the middle. And the smear grows. butter + flour. Today I forgot to sprinkle it with flour, so it stuck a little from the sides, but not for long. And I remember about you, I will still ask with passion how I am going to go, so do not worry.
Deep
Quote: Lagri

Deep, wonderful bread! What is the recipe for Italian bread? Can I get a link?
Lagri, thanks, here's this bread: Italian bread (Ann Thibeault)

Ksyushk @ -Plushk @
, handsome
Ksyushk @ -Plushk @
Deep, Thank you !
Lagri
Quote: Deep

this bread: Italian bread (Ann Thibeault)


Deep, thanks for the recipe, I will definitely try to bake it.
Ksyushk @ -Plushk @, the bread turned out, and, of course, delicious!
* Anyuta *
Quote: Ksyushk @ -Plushk @

Looking at your masterpieces, colleagues, I could not resist the temptation to bake bread from Rina.
Non-standard forms at Panasonic
Non-standard forms at Panasonic
There is no cut cut yet and have not tasted it. But the aroma stood while it was baking - mortality.
My roof turned out to be even, but my rye flour usually turns out to be a hollow, therefore such a result is very good.

Oh, Ksyushka, a direct exhibition copy .... BEAUTIFUL !!!!!
marinastom
Help me please!
I asked a lady friend from the bakery to give a uniform. They don't have L7, only L10. On the outside of the bottom there is such a logo

Non-standard forms at Panasonic

But since the form is used and, apparently, was fixed on the frame in a group, holes remained on it. The locksmith closed them with bolts and washers, but there are still small cracks around the holes.

Non-standard forms at Panasonic

So, of course, the form is cool, plump and fits perfectly in the stove. But I am tormented, can I use it? Will the dough leak and crack further?
Stafa
And who bought the nitto in "Peki himself" baking dishes? How quality are they? Can I order these forms from them, are there L11 and L7?
Mona1
I got my forms. Inside and outside, they are more or less smooth, with some bloom on the outside, along the edge of the rim there are several sharp hooks. The husband will use a sharpening stone. There is a marking on the bottom
For L7
Non-standard forms at Panasonic
And for L11
Non-standard forms at Panasonic
In HP, one L7 enters and two L11 enter very well. But L7 is almost back to back.
Non-standard forms at Panasonic
There on the side where the temperature sensor is just a couple of mm out. And the thermal sensor is almost right next to the form, hidden directly under the small side of the form. And when I start to take it out, the distance to the CP wall starts to increase slightly. It seems that the walls of the HP are slightly narrowed down. Still, I will come up with some low lattice support in order to move it at least 5 mm away from the temperature sensor. And if you just put the L11 at the bottom, they fall in different directions, standing at the bottom of the HP. There is also a ring sticking out. I could hardly put them evenly for a photo.
Non-standard forms at Panasonic
So the stand will come in handy here.At least 1-1.5 cm high, lattice of some kind. Well, you need pens. In general, my husband has a whole range of work.

Yes, I wanted to ask, do you need to ignite them? I read about 150 degrees, it seems, so as not to turn black. And what oil should be lubricated. And, probably, a stupid question - just inside? And how many minutes to ignite like this?
Lagri
Quote: Mona1

Yes, I wanted to ask, do you need to ignite them? I read about 150 degrees, it seems, so as not to turn black. And what oil should be lubricated. And, probably, a stupid question - just inside? And how many minutes to ignite like this?
It is necessary to ignite at a temperature of 150 degrees, lubricate only the inside with vegetable oil. I calcined for 1 hour, although I read somewhere that it can be 30 minutes. Only do not pour a lot of oil (as it were, wipe it off), otherwise it will drain down and not stick, but will be viscous (I wiped it off later).
Mona1
Quote: Lagri

It is necessary to ignite at a temperature of 150 degrees, lubricate only the inside with vegetable oil. I calcined for 1 hour, although I read somewhere that it can be 30 minutes. Only do not pour a lot of oil (as it were, wipe it off), otherwise it will drain down and not stick, but will be viscous (I wiped it off later).
Thank you, I'll run. Maybe today it will work out.
And, Masha, come on to YOU, okay?
Lagri
Quote: Mona1

In HP, one L7 enters and two L11 enter very well. But L7 is almost back to back.
Non-standard forms at Panasonic
Still, I will come up with some low lattice support in order to move it at least 5 mm away from the temperature sensor.
Well, I forgot, A stand is required! Save the sensor. The form can be easily removed without a handle on the stand.
Lagri
I have a stand - an ordinary cupcake, small.
Non-standard forms at Panasonic
Very comfortably. Good luck!
I completely forgot to congratulate you on a great purchase and shapes. Now bread will only delight, that's for sure. I know from myself.
Mona1
Quote: Lagri

Well, I forgot, A stand is required! Save the sensor. The form can be easily removed without a handle on the stand.
Yes, we think right now. And the handle is necessary at least in the 11th, there they are more dense. I have two long knitting needles, the length is even longer than necessary. They will do.
Creamy
Mop1, congratulations on purchasing the aluminum molds! I wish you every success in the noble cause of expanding the range of bakery products.
Mona1
Lagri, Creamythanks girls. Right now, as I start to bake. If I come up with a stand today, then in HP, and if I don't, then in the oven. But I wonder how many degrees in the oven should be done for Rina's bread 50 * 50? I will put the forms on a heated stone. And in HP like 180, or not?
Creamy
It seems that in the oven, the bread in the form turns out to be rather dry from the words Fronyushki. Only after all, our ovens are different. But you need to try, so that you can then compare the bricks from the oven and from the bread machine.
Lagri
And in this Temko (see post # 35):
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=157200.20
also use non-standard forms, only for potatoes. And the coasters - cupcakes, just like mine, only invented in winter. Well, why can't the people come up with! Just great!
Mona1
Quote: Lagri

And in this Temko (see post # 35):
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=157200.20
also use non-standard forms, only for potatoes. And the coasters - cupcakes, just like mine, only invented in winter. Well, why can't the people come up with!
And there further in the post №38 about some ceramic forms Teskomovskie in the form of a brick with a lid says. I would like to see what kind of forms. I love ceramics.
Lagri
And we have post 344 on page 18, here she has ceramics, look if you haven't seen it.
Ksyushk @ -Plushk @
The promised cut
Non-standard forms at Panasonic
The bread is delicious, very good! It's delicious with cheese and soup! I will still be sure to bake! Thank you, Rinagreat for the recipe!
Catwoman
Quote: Ksyushk @ -Plushk @

The promised cut
Non-standard forms at Panasonic
The bread is delicious, very good! It's delicious with cheese and soup! I will still be sure to bake! Thank you, Rinagreat for the recipe!

I killed everything! I'll have to try too ...
Mona1
Cool, Ksyushik. And also with lard and garlic.
And I just bake it now. I also hope that it will work out. Baking has already started. The smell is gone, just ah!
Ksyushk @ -Plushk @
Quote: Catwoman

I killed everything! I'll have to try too ...

Flax, try it, it's very tasty!

Quote: Mona1

Cool, Ksyushik. And also with lard and garlic.
And I just bake it now. I also hope that it will work out. Baking has already started. The smell is gone, just ah!

We try not to eat salce, we are losing weight.
And the smell of yeah, this is something, otpad ...
14anna08
Quote: Ksyushk @ -Plushk @

Flax, try it, it's very tasty!

We try not to eat salce, we lose weight and burn everything.
And the smell of yeah, this is something, otpad ...
yes ... and I still have to wait for the mold Ksyusha, it's nice now you have a technique, I like looking at pictures ...
Monochka, why aren't you putting pictures? Today I pester everyone with this question, I see what happens to anyone ...
Mona1
Quote: 14anna08

Monochka, why aren't you putting pictures? Today I pester everyone with this question, I see what happens to anyone ...
Since I don’t put it on. On the previous page today I posted a bunch of photos of my molds. Today I only took them from the post office. And right now, in one of them, bread is baked, another half-hour to wait until beep. And I have been baking Rinochkin's bread for a long time and her branch about this bread is full of my photos. So why am I not a Volyn. Behold the people!
Ksyushk @ -Plushk @
Quote: 14anna08

Ksyusha, it's nice now you have a technique, I like looking at pictures ...

Yeah, cool. Arranged in a row ... in two rows As soon as possible, they would have added more aerogrills and other little things like blenders, etc. Otherwise, the list is certainly not very convenient. And so it is beautiful, and compact, and immediately what you need at this moment catches the eye. Great in one word!
Mona1
Quote: 14anna08

Monochka and I mean this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177175.0
Oh, this is now! Thank you, Anya. And I noticed Ksyusha's badges at the bottom are pretty and thought: oh, we need to ask how she did it, but it turns out that this is such an innovation. We have to stick it to ourselves too.
Mona1
Well FSE, pulled out. True, I didn't want to jump out. But everything worked out.
Non-standard forms at Panasonic
It was necessary to sprinkle with bread spices before baking, and I sprinkled it before proving. Here they are on the sides on top and poured, prevented the bread from jumping out. In general, I usually only put spices in the dough. Once upon a time, it sprinkled on top before baking, but they did not stick at all, everything was sprinkled. The dough dried out a little on top during proofing. And right now, I decided right before the proofing, Schaub then not to climb and not to open the HP.
14anna08
girls how beautiful you do!
Creamy
Mop1, but what a handsome bread! Congratulations on your first brick!
Deep
Mona, great bread! Congratulations on your new shapes and such a beautiful firstborn!
And I, too, always sprinkle before proofing, so the grains hold more reliably))
Deep
Quote: marinastom

Help me please!
I asked a lady friend from the bakery to give a uniform. They don't have L7, only L10. On the outside of the bottom there is such a logo

Non-standard forms at Panasonic

But since the form is used and, apparently, was fixed on the frame in a group, holes remained on it. The locksmith closed them with bolts and washers, but there are still small cracks around the holes.

Non-standard forms at Panasonic

So, of course, the form is cool, plump and fits perfectly in the stove. But I am tormented, can I use it? Will the dough leak or crack further?
marinastom, what can I advise here .. the bread dough, of course, will not leak out, but the oil grease, for sure, will leak .. And the oven without lubrication is also dangerous - it will be difficult to pull out the bread.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers