Non-standard forms at Panasonic

[Marinastom]

She will smear with a brush with margarine, it may not flow. Only practice will show everything. Yes, and I think that these forms are temporary, then Marinastom buy new ones.

[Creamy]

CreamyI have the bitter experience of baking in a cracked pan. Even a minimum of lubricant starts to leak and burn when heated .. But, perhaps, the cracks there are not through, then it may work out.

It looks like cross-cutting. Very sorry. Anyway, you need to look for new forms ...

Mona, suspension, please empty L7. I want a new L7, but only the real one!
How much did the delivery cost you, by the way? Probably the same as the form

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))

Well, yes, only they crawled to half-bread.

Mona, suspension, please empty L7. I want a new L7, but only the real one!
How much did the delivery cost you, by the way? Probably the same as the form

Weighed:
L7 weighs 706 g.
L11 weigh one 325 g, the second 326 g.
Forms - 52 UAH (one L7 and two L11)
Delivery - 19 UAH.
Payment by mail for cash on delivery - 15 UAH.
Total: 86 UAH

[14anna08, Creamy, Deep]

14anna08, Creamy, Deep, thanks for appreciating my bread. And, as always, with respect and gratitude to Rine for her recipe.

L7 weighs 706 g.

Wow, thanks!

Well, yes, somehow a little more than the girls here said they weigh. Thick. And that's why it seemed to me on the basis of tactile sensations on the finished bread, and I baked this recipe in a bakery bucket 50 times, probably already, then today's more fried, dryish to the touch, or something. It seems to me that the form heats up more than the HP bucket and the bread is ready before the Rye program ends. I didn't make any changes to the recipe. Therefore, I think we should try to turn off the HP 5 minutes before the end of the program. Or even earlier, I'll check the next. times. Or even turn off the Rye before baking and turn it on for the Baking program for as many minutes as needed. I just don't know, the temperature is the same there as when baking on Rye ..
And I also want to bake it in small tins. One - for himself at home, and the second - for her husband to work for lunch for a couple of days.

[Creamy,]

Well, I think it's a bit too much. According to GOST - only 560 grams should be. I don't even know if it's good or bad. The first thought is good. And then we thought, maybe due to the fact that it is thicker, it is closer to the temperature sensor too .. Probably I will continue to search for the cherished 560 grams. )) Well, at least she does not touch the temperature sensor? a few mm are there?
Creamy, What do you think about this? This form is heavier than the native bucket.

Yes, that's, I think, a bit too much. According to GOST - only 560 grams should be. I don't even know if it's good or bad. The first thought is good. And then we thought, maybe due to the fact that it is thicker, it is closer to the thermal sensor too .. Probably I will continue to search for the cherished 560 grams. )) Well, at least she does not touch the temperature sensor? a few mm are there?

I raised the bucket by 2 centimeters, put something there and the wall of the HP moved back about 3 mm. Well, I say, at the very HP, my walls narrow slightly to the bottom. Well, if you take into account that the L7 also narrows, then, I think, there will be about 1 cm to the sensor, well, maybe 8-9 mm (and from the side of the form to the wall of the HP is somewhere 4 mm). You can raise the form a couple more cm, then in general it will be a centimeter and a half to the sensor. It is impossible to measure accurately, you cannot look there, the side of the form interferes. In general, the sensor, I think, will not be affected, just now my pastries should probably be shorter.

The greater the weight of the mold, the more it can absorb heat (energy) and, accordingly, transfer to the workpiece. And the L7 form, in comparison with the native HP bucket, has a much smaller area of ​​contact with the dough and a smaller area of ​​the open area of ​​the dough, the so-called "roof" of bread. Therefore, in a heavy form, each square cm of the wall area gives more accumulated (accumulated heat) to the dough. And quickly dries the crust of the barrels of the loaf. I think that when baking in the same bread maker, but in L7 forms of different weight, different temperature regimes must be applied to them and the bread will be baked for different times, although the end result should be the same.

Good day to all!
What a topic here, stunned!
As I have not seen her before, I have such forms of horror as I need now - I got infected. All evening I sat and read everything from the first page. Tomorrow I’ll think where to get the molds, now I don’t understand - so much information per evening. I also want to bake such beautiful bread.

[Fox]

Fox, Welcome
Creamy, thanks, I guess I'll stay in my proven form for now.

[Fox,]

Fox, join our fanclub of lovers of freelance forms for all kinds of bread makers. We are glad to newbies, join our friendly family.!

The greater the weight of the mold, the more it can absorb heat (energy) and, accordingly, transfer to the workpiece. And the L7 form, in comparison with the native HP bucket, has a much smaller area of ​​contact with the dough and a smaller area of ​​the open area of ​​the dough, the so-called "roof" of bread. Therefore, in a severe form, each square cm of the wall area gives more accumulated (accumulated heat) to the dough. And quickly dries the crust of the barrels of the loaf. I think that when baking in the same bread maker, but in forms L7 of different weight, different temperature regimes must be applied to them and the bread will be baked for different times, although the end result should be the same.

Well, sensibly everything, according to science, somewhere I assumed so. Well, I'll catch the end of the baking or manually turn it on as long as necessary.
By the way, I go into the kitchen now, and the quarter of the bread is gone. She looked menacingly at her husband (who they say dared to touch hot bread). He: It's not me. The children flew up and cut themselves off. I went to see my children (or no longer children - 22 and 23 years old), I ask: how does bread taste to you? Spoken: Very tasty, as always with you. In general, I did not clarify anything. Well, not worse, already good. Tomorrow morning I'll try it cold myself. I will tell you how it turned out and how it compared to the HP-bucket version. I also want to bake it in the oven in this form and in L11-x too.

[Fox,]

Fox, join our fanclub of lovers of freelance forms for all kinds of bread makers. We are glad to newbies, join our friendly family.!

I absolutely agree and support. I'm new here myself, probably a little over a week. And everyone supported me, they told me everything, and now I have already with tins and baked my first bread in L7. And how many interesting things are yet to come. Thank you all, who does not kick us, beginners, but endures our sometimes stupid, sometimes funny questions and guides us on the right path.
No, well, it's past midnight, and I'm in a kind of playful mood. I wonder if I just put coriander seeds in the bread or mixed it with hemp?

[Mop1]

Mop1, this noble disease is called "Itch of creativity". It is incurable, exacerbations of the disease are removed by creativity.

[Mop1]

Mop1, this noble disease is called "Itch of creativity". It is incurable, exacerbations of the disease are removed by creativity.

So, I force myself to tear myself away from the computer, despite the itching. I'll go and torture my husband. And then lay down there in an embrace with the TV.

[Creamy]

Good day girls

I have not reported for a long time, just how many pages Temka has grown. I have a good "reason".
We had a little chinchilla Ricky and we are spinning around her :)



Creamy, Ksyushk @ -Plushk @, Mona1 Congratulations on such cool "little chernyashechki".

I also tried wheat-rye bread 50 * 50. Rinochke separate, thank you very much.

Since my shape is lower than 8cm, I got a mushroom. But it doesn't affect the taste. Next time I will count on my size.



The bread was so piled up that the roof was torn apart, which did not bother me in any way.



Here is a cut, but I cut it not completely cooled down.



By the way, when I baked rye custard according to Vanya's recipe, 28 I put the dough into the mold with great difficulty. All overflowed and soaked the bucket and washed for a long time. And wetting my hands did not help.

And Rinochka has wheat flour in her recipe, almost a bun turned out, much easier to "jump" into the mold.

The itch of creativity ... everyone knows this feeling ... I barely waited for the weekend and finally delivered this miracle. Unsubscribe ... all impatient.

Well FSE, pulled out. True, I didn't want to jump out. But everything worked out.

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.

MONA: pardon: please remind me of what recipe you have for this bread.

[Mop1]

In post number 559 Mop1 thanks Rinu per recipe.

[glykoza]

glykoza, Thank you!

Monchik, Well this is a masterpiece, feast for the eyes. Gorgeous bread!

MONA: pardon: please remind me what recipe you have for this bread.

The last few pages we all bake it here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0 d

[glykoza]

glykoza, Thank you!

Monchik, Well this is a masterpiece, feast for the eyes. Gorgeous bread!

Thank you, Ksyushechka. Already cut, right now I'll take a picture in a cut. Yes, I forgot to write, I added 1 more word to the recipe. measuring spoon of wheat bran, husband loves so. Sometimes instead of them I sprinkle a spoon or two of oatmeal or other flakes. And I correct the water. In this, which is now bread for 200 g of premium wheat, 200 g of peeled rye and 1 tbsp. l of bran put 200 g of water and 100 g of kefir. Well, and honey, 35g, it is also liquid, as it were.

The crust came out richer than in the HP bucket, but it tastes great and so, crispy, not hard. I immediately closed the bread with a towel when it cooled down. I didn't really notice the difference in taste compared to baking in my own bucket, but there is some aesthetics, and the mixer is intact and the bucket. I often bake this kind of bread. And recently I began to hear such a slight creak when kneading. I'm afraid, while I'm shaking out the finished bread, something has loosened in the shaft. Now I will save thanks to the molds.

Yes, and even when mixing the dough for Pizza, I turned off the mode not after 10-15 minutes, but after the end of the first proofing in this mode. That is, it turned out there - 18 minutes of kneading (and in winter, for some reason, about 10 minutes) and another 6 minutes of proofing. In total it turned out - after 24 minutes. At this time, the heating elements work a little there and the dough fits better. Hence the rather large holes in the cut, especially at the top. But more often I don't leave Pizza for proofing, I turn off Pizza after 10-15 minutes. Then the bread is a little denser and I like the taste better.
And then I took out the bucket (I closed the HP lid so that the heat would not go away), loaded everything else, and into the Rye mode without a timer. After kneading in this mode, the dough was transferred to a greased C3. (Lard and margarine were not there. Hot after calcining the new L7 just smeared with a piece of bacon. It turned out to be too small, did not want to go out) and put it in a bucket. Top - coriander + a bit of caraway seeds, grains of anise and fennel, slightly ground or you can grind in a mortar. But they blurred after proofing on the sides. Maybe because of this, the bread also came out badly - the sides are rough with spices. In general, I never pour them on top, I put them in the dough. And then I decided in the dough and on top, well, in a word, I'm a show-off.
And my honey was liquid and hefty sticky, I didn't even want to dissolve. And the dough came out sticky, I washed my own bucket and ate hands from the dough. Here they wrote above that the bun jumped out easily and everything was washed easily.With me - not so, I sin on my honey, some crazy. I also make this recipe with sugar when there is no honey. I put 2.5 tbsp. measuring spoons. Tastes fine too. But then 10-15 grams more water is needed.

And in my HP Panasonic 2500 there is no "rye" program, I baked on the "Baking" program for about 1 hour 10 minutes. And I started with "Pizza".

and here is my bread Thank you Rina and you girls! my kenwood also does not have a rye function, I first kneaded on pasta, and then on whole grain for 3.48 minutes.

And in my HP Panasonic 2500 there is no "rye" program, I baked on the "Baking" program for about 1 hour and 10 minutes. And I started with "Pizza".

Well, can you imagine, but in my Rye baking mode - exactly 1 hour. And then it seemed to me that it was too much for baking in my L7.

[Fronyushka]

Fronyushka, congratulations on the bread! Yum! And the hostess is well done!

and here is my bread Thank you Rina and you girls! my kenwood also does not have a rye function, I first kneaded on pasta, and then on whole grain for 3.48 minutes.

Wow, what a beauty in grains! How did you do that? Have you already rolled a finished bun in them?

[Mop1]

Mop1, so we have forms of different weight categories! Therefore, the time is different. We just recently discussed the dependence of baking time on the weight of the mold.

Mona smeared the rast shape. butter and sprinkled it with grains and turned it over in her hands. And then I laid out the bun. and sprinkled grains on top.

Here they wrote above that the bun jumped out easily and everything was washed easily. With me - not so, I sin on my honey, some crazy. I also make this recipe with sugar when there is no honey. I put 2.5 tbsp. measuring spoons. Tastes fine too. But then 10-15 grams more water is needed.

Tanya, I think honey is not to blame. This is probably because the form is new. At first, I also stuck, but choosing a lubricant (margarine + sprinkling with flour) the problem was solved. I understand that you just smeared lard and that's it? That's why I think.

[fronya40]

fronya40what a beautiful and elegant bread! I just want to bite. Congratulations!

Mona smeared the rast shape. butter and sprinkled it with grains and turned it over in her hands. And then I laid out the bun. and sprinkled grains on top.

And the bread probably got out of shape very easily, and the grains in the bread will not remain on the table or in the plate. Great! We must also try to sprinkle the bread this way. I love with sesame seeds, but I do not like it when it sticks off the bread and is often thrown away (by my household).

Tanya, I think honey is not to blame. This is probably because the form is new. At first, I also stuck, but choosing a lubricant (margarine + sprinkling with flour) the problem was solved. I understand that you just smeared lard and that's it? That's why I think.

No, Masha, I'm talking about a bucket from HP, when I took out the dough from it, the dough was so sticky that the bun didn’t jump out of it and the bucket of HP itself could not be washed from the dough, And fingers too. Everything was sticky, sticky. And that the form is tightly finished, so here you are 100% right, it's new. Nothing, soon I will bring the forms, they will be covered with grease, all the irregularities and pores will clog, things will be easier.

Mona smeared the rast shape. butter and sprinkled it with grains and turned it over in her hands. And then I laid out the bun. and sprinkled grains on top.

An interesting way, I did not know about this, I took note of it!

will be covered, all irregularities and pores will be clogged, it will be easier.

Yes, it's a matter of time. I also covered the pan with one margarine - this is how the bread sticks. And Creamy with one margarine Pyshka greases and everything is OK. But her shape has long been "baked". Maybe soon it will be the same for me: I will manage with one margarine

I smeared the rust. oil and everything flies out .... girls, maybe put some paper?

And the dough came out sticky, I washed my own bucket and ate hands from the dough.

Mona1

This dough "popped out" for me. I have candied honey and I dissolved it in warm water. In general, I reduce the ox in all recipes, maybe my flour is not so dry - I don't know.Only 280ml of water and a bun I had, maybe with a "puddle" at the bottom and for the most part really fell out into the mold, and then with wet handles. And when Vanin was completely rye, everything got dirty, and the bucket and hands and a T-shirt.

Mona1

This dough "popped out" for me. I have candied honey and I dissolved it in warm water. In general, I reduce the ox in all recipes, maybe my flour is not so dry - I don't know. Only 280ml of water and a bun I had, maybe with a "puddle" at the bottom and for the most part really fell out into the mold, and then with wet hands. And when Vanin was completely rye, everything got dirty, and the bucket and hands and a T-shirt.

And I also usually do less water. And I bake this recipe often and all the time with honey. But it has never been as sticky as this time. And I forgot to wet my hands right away, I got into the bucket for the dough, my dear mother, I started to blush all at once. She went, wet, it went.

But in the "Peki Sam" store, by any chance no one bought a uniform? I looked at their website and did not find any information about the manufacturer. I don't know, maybe I was looking badly.
I'll go to their Temko I'll write, I'll ask)

Mona1

This dough "popped out" for me. I have candied honey and I dissolved it in warm water. In general, I reduce the ox in all recipes, maybe my flour is not so dry - I don't know. Only 280ml of water and a bun I had, maybe with a "puddle" at the bottom and for the most part really fell out into the mold, and then with wet hands. And when Vanin was completely rye, everything got dirty, and the bucket and hands and a T-shirt.

Girls, I often, no, very often I bake rye bread with 100 percent rye flour and a lot of honey).
It is strictly forbidden to take such dough with dry hands. Even just wetting your hands before shaping is of little help.
I place a container of cold water on the table that both palms fit easily. I wet my hands with water after EVERY contact with the dough. The table and tools also need to be constantly moistened. Thus, the dough is very easy to shape, it becomes like clay and does not stick at all. The remains from the mold (after kneading) I scoop out with a wet silicone spatula. It now takes me less than a minute to mold.
If the dough is thick, I mold it on a wet glass surface, if it is liquid, I simply shift the L7 form with a wet silicone spoon or with my hands.

Mona smeared the rast shape. butter and sprinkled it with grains and turned it over in her hands. And then I laid out the bun. and sprinkled grains on top.

fronya40 !!! THANK YOU! How lovely! I've never heard of this, I really like it!

Well, can you imagine, but in my Rye baking mode - exactly 1 hour. And then it seemed to me that it was too much for baking in my L7.

Mona, I have a suspicion, or rather a certainty, that the baking temperature in the Rye setting is significantly higher than in the Baking program. It will be necessary to measure it somehow .. On the "rye" mode, black rye bread is perfectly baked in 1 hour (in the form L7), on the "baking" program I bake it 1h20m - 1h30m. It is not baked in 1 hour.

if it is liquid, I simply shift a form L7 with a wet silicone spoon or with my hands.

And I thought that the form could not be applied with the batter. I have a recipe: there is batter and good bread in a baking bucket - I didn't do it this way, I thought it would be difficult to move it and suddenly the bread would stick. I'll have to try.

Mona, I have a suspicion, or rather a certainty, that the baking temperature in the Rye setting is significantly higher than in the Baking program. It will be necessary to measure it somehow .. On the "rye" mode, black rye bread is perfectly baked in 1 hour (in the form L7), on the "baking" program I bake it 1h20m - 1h30m. It is not baked in 1 hour.

I have it too fried on Rye. Probably because of the great thickness of my L7. So I think it's better the next time, the oven on Rye, not turn off a little earlier. Or bake for Baking 1h.10min, for example.

I place a container of cold water on the table that both palms fit easily. I wet my hands with water after EVERY contact with the dough. The table and tools also need to be constantly moistened. Thus, the dough is very easy to shape, it becomes like clay and does not stick at all. The remains from the mold (after kneading) I scoop out with a wet silicone spatula. It now takes me less than a minute to mold.
If the dough is thick, I mold it on a wet glass surface, if it is liquid, I simply shift the L7 form with a wet silicone spoon or with my hands.

But it turns out that the bun is all moistened with water and we put it in the water in the mold. So? This water is just in the bread during proofing, will it probably be absorbed?

And I thought that the form could not be applied with the batter. I have a recipe: there is batter and good bread in a baking bucket - I didn't do it this way, I thought it would be difficult to move it and suddenly the bread would stick. I'll have to try.

By batter, I mean such a dough as on Vania's roller. That is, dough that cannot be formed into hearth bread. And I knead the thick dough by hand, the bread maker cannot cope with this.
By the way, I completely adapted the "Rye" mode for baking sourdough rye bread in the L7 form.
I only make sourdough and brew by hand. Then I make a dough in HP, mixing the tea leaves, the leaven with water and some flour.
Then I fill it with the remaining flour, turn on the "Rye" mode. It is desirable that the temperature equalization is minimal (45 minutes). I help with kneading with a spatula. After kneading, I leave the dough in the HP for about an hour. When 45 minutes remain before baking (1 hour 45 minutes on the display), without turning off the program, I transfer the dough to the L7 form, put the form in the HP and forget about it for a couple of hours.

I have it too fried on Rye. Probably because of the great thickness of my L7. So I think it's better the next time, the oven on Rye, not turn off a little earlier. Or bake for Baking 1h.10min, for example.

If the bread is rye-wheat, then it is better to bake it on the "Pastry", I think. I like the "Rye" mode precisely because of the high baking temperature. For pure rye bread, this is very good.

But it turns out that the bun is all moistened with water and we put it in the water in the mold. So? This water is just in the bread during proofing, will it probably be absorbed?

Yes, it will be absorbed, and at first I was afraid of this, but as practice has shown, bread does not suffer from this at all.

Girls, I never brew malt. Maybe this is not correct, but I like the taste of bread much more if it is not brewed, but I just pour it on top of flour before the Rye mode. There, as baking begins, it will be brewed anyway. And when there was no malt, then instead of it I put dry kvass, only twice as much and also did not brew it.