Non-standard forms at Panasonic

Rinin baked bread in her "thin" L10 form. Just in case, I put pieces of foil in the corners with cracks, but, as the Aksakals expected, this did not change anything - the oil was leaking out anyway (it didn’t leak in the cotton), and the dough would not have gone anywhere.

I added liquid malt instead of dry malt, overdid it a little - it looked like a negritosik. And due to the fact that either the shape is smaller, or I had some patience and never opened the lid, after I put it out of the bucket, I became a little "mushroom".

I don't know what it tastes like - it's getting cold. By the way, my liquid is potato broth + kefir.
Oh, I forgot to say - I barely shook it out of shape. I had to wrap it with a wet rag.

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 the 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.

It all depends on the recipe. I bake rye custard, for him brewing malt is an integral part of the technology.
Without brewing, malt will not be saccharified and will not fulfill its main function.

It all depends on the recipe. I bake rye custard, for him brewing malt is an integral part of the technology.
Without brewing, the malt will not be saccharified and will not fulfill its main function.

Well, I bake Rinyn. I don't even remember whether it is brewed there in the recipe or not, and maybe it should do something in the dough, saccharifice, but it's still tastier not to brew it. I'm wrong, right?

Well, I bake Rinyn. I don't even remember whether it is brewed there in the recipe or not, and maybe it should do something in the dough, saccharify, but it's still tastier not to brew it. I'm wrong, right?

Of course it's correct.
If you like it, what more could you want?
I also sometimes sprinkle dry malt into rye-wheat bread when laziness once fiddles with tea leaves. But when I bake pure rye, I brew and saccharify thoroughly

Of course it's correct.
If you like it, what more could you want?
I also sometimes sprinkle dry malt into rye-wheat bread when laziness once fiddles with tea leaves. But when I bake pure rye, I brew it and saccharify it thoroughly

A, clear. but I just don't bake pure rye, I feel sorry for driving the stove when kneading, and Rinyn 50 * 50 suits me very much to my taste, I'm not looking for another. Today I joined the ranks of the leaveners. Before that - only baked with pressed yeast And today I delivered "Rye semi-finished product" from Viki. I want to bake Rina's breads on sourdough, for now at least partially + a bit of yeast, and as the sourdough grows stronger, then try the whole thing. And of course, in L7 or L11, and also try in HP to adjust the mode to the leaven and in the oven.
By the way, girls, the waxing moon began on Friday. They say it is very good to start sourdoughs these days. So, if anyone was going to do this business, hurry up.

Mona, happy growing. Sourdough bread wins in all respects.
Fuss with it, of course, especially at first, but when the leaven gets stronger, you won't want another bread, you will add it to all the breads.

Mona, happy growing. Sourdough bread wins in all respects.
Fuss with it, of course, especially at first, but when the leaven gets stronger, you won't want another bread, you will add it to all the breads.

Thank you. I have long wanted to, but somehow it was scary. I tried to read a couple of times, and there are so many leavens, it’s not clear what a beginner needs to start with. But, that's sort of decided. I'll try.
yes, by the way about the forms.My husband L7 liked the form. But about L11 he said that he would have liked Borodinsky narrower and more authentic, as they sell there near work. I think maybe it's L12?
You won't please. I tell him: but in L11 it is more intermeddle. And he is more familiar with that, well, what are you going to do with him! I say, let's order those too. + shipping + cash on delivery. He then: Ah, well then, don't.

Tanya, how do you bake Borodinsky without tea leaves? This is definitely wrong Borodinsky. )
Tan, L12, probably only one will fit, two will not. And in one - very little. How to knead it ..
And to be honest, I didn't like the semi-finished product. I don't understand how it is to make a leaven and store it for a month .. She needs to eat constantly, it becomes stronger, more aromatic, tastier from this. I will not write there, they will shower them with slippers. And then I whisper in your ear - any sourdough becomes stronger and tastier from regular feeding. Yeast and MKB - they are alive, and fresh food makes any body feel good)

I stood here on the sidelines and listened, I calmly enter two forms of L12. There is a photo in the early posts. Page 11, photo in post # 214.

Tanya, how do you bake Borodinsky without tea leaves? This is definitely wrong Borodinsky. )
Tan, L12, probably only one will fit, two will not. And in one - very little. How to knead it ..
And to be honest, I didn't like the semi-finished product. I don't understand how it is to make a leaven and store it for a month .. She needs to eat constantly, it becomes stronger, more aromatic, tastier from this. I will not write there, they will shower them with slippers. And then I whisper in your ear - any sourdough becomes stronger and tastier from regular feeding. Yeast and MKB - they are alive, and fresh food makes any body feel good)

No, I don't bake Borodinsky. I bake this Rinyn, but I like our Brodinsky shop very much. And my husband at work sometimes buys Bordinsky in a small mold like this. So he shows off, he must at least find fault with something. You see, the form is not quite the same, but he really likes my taste.

[Creamy]

Oh thanks, Creamy, then great, but I looked at the size, it seems to be long. And I thought you had photo L11.

I stood here on the sidelines and listened, I calmly enter two forms of L12. There is a photo in the early posts. Page 11, photo in post # 214.

Yeah, I looked at your photos before buying. And I thought again, L11 Take or L12. I looked, which were more capacious, and they took them. I ordered it, without telling my husband, so that there were no unnecessary questions: Why, and so it's normal. and so on. I thought - I'll put it in front of fact forms, and that's it. But it turned out - in vain. Not the one calico he needs a size.

Girls, well, I want to be directly lured by forms. I measured my bucket from HP (Panasonic 257) - 200x140 along the top edge. At the bottom I measured the bottom of the bread maker with a centimeter to a 180x120mm shadow. These forms won't fit me, right?

Girls, well, I want to be lured by the forms. I measured my bucket from HP (Panasonic 257) - 200x140 along the top edge. At the bottom, I measured the bottom of the bread machine with a centimeter to a 180x120mm shadow. These forms won't fit me, right?

That you do not measure the bucket on top, but the length of the HP inside from wall to wall. Everything will fit, I think.

I think L7 will enter, well, the edge of L10. By the way, bakery molds are made in Tatarstan in Kukmar, if I'm not mistaken. You on the 1st page of the topic carefully look at the dimensions. There should also be the bottom dimensions. Everyone's in all sorts of Panasonic, I think they should fit in your stove too.

Girls, today I went specifically to the construction market to look for some pieces of iron, so that they would fit like a support for forms at the bottom of the HP, in order to slightly raise them. The goal is to slightly increase the distance from the temperature sensor to the form and to make two L11s more stable in the HP. And that's what I found there.

This thing is called the Crab. It is used in the construction of suspended ceilings. Like stainless steel or aluminum, I don't understand. And on the reverse side she has a bunch of legs there, two sizes long, but those that are slightly longer - 1.7 cm. True, they were crooked, their husband took 5 minutes. flattened with pliers.

I put this thing in HP. Here's what happened. The husband lit up with a burning match, scream:

Fitted in very well. There are a lot of holes in it and between the legs, so if there is something blowing from the bottom of the HP, but does not interfere with the free air.
And I don't remember the price of the issue - either 1.5, or 2 hryvnyas. In general, for nothing.

ATTENTION!

Girls, how happy I was when I managed to come up with a support for the form in the form of a piece called the Crab on the construction market. It turned out that she should not be pushed into the HP in any way. Because, as I was told, it is galvanized. That is, metal coated with zinc. And zinc is a poisonous metal, when heated in HP it will evaporate. And this is very harmful. And we must look for something made of stainless steel. And I have already found it, and from food grade stainless steel. There are a couple of ideas, both for a new safe stand, and for handles for forms, but so far this is still at the stage of thinking.

[Deep]

Here is mine on ripe dough, as I taught Deep.



I tried to sprinkle the form with sesame seeds, as advised here, but I sprinkled it. We will still "glue" the old fashioned way.

[Mop1]

Mop1Thank you and your husband for contributing to the development of the mold stability stand in the bread maker. An interesting solution. I, in turn, also want to replenish the theme of stands for freelance forms. It is very simple and straightforward. Purchased yesterday in the hardware department of a building supermarket. also with holes for ventilation of hot air. Called "Mounting plate", size 210 * 90 * 2, dimensions are given in mm. Its price is 63 rubles. And here is the photo on the stove cover

Here is a snapshot of how the plate lies on the ring of the bottom of the stove. Its thickness is 2 mm.

Well, here two forms L11 are put on the plate with a gap between them

The forms stand steadily, without touching each other. We will wait from the members of the forum for new solutions for the form stands.

Girls, thanks. Mona, Great with a crab. Here is the head working
Wow, also glucose - soon you will feed a flea girls

Here I am with a little photo report. The first is rye sourdough bread with whole grain flour, the second is white bread with garlic.





White baked specially for toast, when you fry in a toaster the smell is awesome!

[glykoza, Catwoman]

glykoza, Catwomanwhat good fellows you are! We have baked gorgeous bread! All the loaves are beautiful, so dumb! I'm going to bake a toast myself, I need to get my spirit up ...

[Creamy, Natushka]

Creamy, Natushka, thanks for your approval. My husband and I have already come up with a new solution for the handle to the form. But we will bring it to life not earlier than Tuesday-Wednesday. Tomorrow is a day off on the market, and some pieces of iron need to be bought.

Here I am with a little photo report. The first is rye sourdough bread with whole grain flour, the second is white bread with garlic.





White baked specially for toast, when you fry in a toaster the smell is awesome!

Nice, sleek! Mine was overcooked a bit and was prickly.
But this one with garlic will not throw a reference, otherwise I just wanted toast and Schaub the smell for the whole apartment.

Rinin baked bread in her "thin" L10 form. Just in case, I put pieces of foil in the corners with cracks, but, as the Aksakals expected, this did not change anything - the oil was leaking out anyway (it didn’t leak in the cotton), and the dough would not have gone anywhere.

Marina wanted to write yesterday, but something distracted. Don't throw away the forms. The oil leaks a little, this is nonsense. Yesterday I was thinking about how to do it here. And I came up with it. A very simple solution. The foil should not be inside the mold, but outside. Wrap the mold, bottom part in foil. And let it flow. Then take out the bucket together with the foil carefully. Or take out one bucket, as it were, from such a foil cup, and then the foil with what has leaked there. I threw out the foil, wiped the bucket outside. And at the same time, the foil is not welded to the finished bread. Well, thank God that I remembered today, it may come in handy.

[Mona1-Tanya]

Nice, sleek! Mine was overcooked a bit and was prickly.
But this one with garlic will not throw a reference, otherwise I just wanted toast and Schaub the smell for the whole apartment.

Mona1-Tanya, I will not throw a link, because.gag, I can only say how much I put in: flour 1 grade 400g, water 230 (my flour is very dry), 1 hour. l. yeast, 1 hour l. salt and 1. tsp. sugar (slightly less), olive oil 1 tbsp. l., finely chopped 2 cloves of garlic, in the second batch add to the bucket and that's it. After the second batch, min. after 15, take it out of the bucket, knead it and into the mold, it was proofed for about 1 hour, then baking for 1 hour. At first, pour 200 grams of water, then add it if necessary. My half a loaf of toast today is exhausted, And the smell when frying.

[Mona1-Tanya]

Mona1-Tanya, I will not throw a link, since there is a gag, I can only say how much I put in: flour 1 grade 400g, water 230 (my flour is very dry), 1 hour. l. yeast, 1 hour l. salt and 1. tsp. sugar (slightly less), olive oil 1 tbsp. l., finely chopped 2 cloves of garlic, in the second batch add to the bucket and that's it. After the second batch, min. after 15, take it out of the bucket, knead it and into the mold, it was proofed for about 1 hour, then baking for 1 hour. At first, pour 200 grams of water, then add it if necessary. My half a loaf of toast today is exhausted, And the smell when frying.

Oh, as they say, simple, but with taste (and smell). And just cut the garlic so that small pieces or through a garlic press can you?

Oh, as they say, simple, but with taste (and smell). And just cut the garlic so that small pieces or through a garlic press can you?

I cut, but you can also use a garlic press.

[glykoza]

Oh, girls, I can't keep up with you)

glykoza, thanks for trusting the recipe! How tasty is the bread? Or haven't you noticed the difference yet? The longer you bake on ripe dough, the tastier and more aromatic it will become.

Catwoman, marinastom, beautiful bread.

Marina wanted to write yesterday, but something distracted. Don't throw away the forms. The oil leaks a little, this is nonsense. Yesterday I was thinking about how to do it here. And I came up with it. A very simple solution. The foil should not be inside the mold, but outside. Wrap the mold, bottom part in foil. And let it flow. Then take out the bucket together with the foil carefully. Or take out one bucket, as it were, from such a foil cup, and then the foil with what has leaked there. I threw out the foil, wiped the bucket outside. And at the same time, the foil is not welded to the finished bread. Well, thank God that I remembered today, it might come in handy.

Tan, it seems to me there will be no sense with this form .. it's easier to buy a new one than to harass your nerves. Well, I can advise advice .. How I baked in a leaky mold))) In general, before you grease it with butter, tear off a piece of dough (it will only roll with wheat bread dough) and carefully, very carefully, cover the hole with dough from the inside. Then grease with oil as usual. Less leakage, tested

[Mona1, Deep]

Oh girlsMona1, Deep, oh, caregivers! thank you very much
I won't throw out the form yet, of course, but Creamy right - I work towards the production of new forms without any holes.
And my bread, despite the overdose of liquid malt, was also very tasty. Only for some reason the crust is harsh, as if baking too much time. And when it cooled down, the roof dropped a little.

This is already on the trail. day.

[Dear non-staff members!I have collected and posted on the first page links to the most informative posts (photos, sizes of forms, options for stands, etc.). So far I have been able to "go through" 13 pages of the topic. If I missed something, please write here.]

Dear non-staff members!

I have collected and posted on the first page links to the most informative posts (photos, sizes of forms, options for stands, etc.). So far I have been able to "go through" 13 pages of the topic. If I missed something, please write here.

[Rina,]

Expensive Rina, Thank you very much for your hard work in trying to systematize our rather overgrown branch. This will provide invaluable help to newcomers who have recently come here, so that they do not get lost from the abundance of information, can find answers to their questions, and, of course, join our ranks of freelancers

Rina, what an intriguing word - "non-staff". We are just like a party. Yo ho! May we rush to the elections, in Ukraine they are scheduled for October.

Girls, how happy I was when I managed to come up with a support for the form in the form of a piece called the Crab on the construction market. It turned out that she should not be pushed into the HP in any way. Because, as I was told, it is galvanized.That is, metal coated with zinc. And zinc is a poisonous metal, when heated in HP it will evaporate. And this is very harmful. And we must look for something made of stainless steel. And I have already found it, and from food grade stainless steel. There are a couple of ideas, both for a new safe stand, and for handles for forms, but so far this is still at the stage of thinking.

Dear moderator, Rinochka. Please remove the link to the stand from the first page and delete my message, where it is said about it, so that people, God forbid, do not use it and no one gets poisoned. This is how it happens. Forgive me, I confess, I'm shocked myself.

Tanyusha has already done it. And she quoted your last message. She kept the variant with the crab in the topic, suddenly he just gives an idea to someone.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

[Monochka,]

Monochka, do not worry so, our dear! She tried for us. You can think of something else.

Tanyusha has already done it. And she quoted your last message. She kept the variant with the crab in the topic, suddenly he just gives an idea to someone.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

Thank you, now I'm calm. And then, as I found out, I ran to my computer.

And I can imagine, yesterday I almost baked bread in L7 on a stand myself, but I wanted to. Made a ripe dough according to Deep's advice, many thanks to her for the advice. But I wanted to do it a little more and miscalculated and it turned out to be more than necessary. I separated part of the dough into a jar in the refrigerator, and from the rest I put bread in the form of HP, because everything did not fit into L7. Here, mmm, but God, I often notice, turns me away from bad things, so he didn’t let me get sick. Thanks to him and my guardian angels.

And I have a stand - a cake pan, I think it's not harmful? It is also intended for baking cupcakes in the oven and does it mean x / oven too? Am I thinking right?

And I have a stand - a cake pan, I think it's not harmful? It is also intended for baking cupcakes in the oven and does it mean x / oven too? Am I thinking right?

Well, of course, it is usually made from food grade stainless steel. Moreover, it comes into direct contact with the cake when you bake it. This means that it is not harmful, since it is intended for this, and it means that it can withstand the temperature in the oven, and in HP the temperature is lower, so it is definitely possible.

[Deep]

Here is mine on ripe dough, as I taught Deep.

Deep
I liked the taste, I baked it 4 times. Bread has a little nuance - it ends quickly :)

[glykoza]

glykoza, congratulations, I’m looking at you, the bread has already been put on stream! Well done, this is our way! We are looking forward to expanding the range.

in Panasonic I suppose they fall from our improvements .. there someone has a loud dispenser ... and we will cure it

Why only in Panasonic? Baked in L.G. Form - for Easter cakes.


Thank you very much!

Ay, what a beauty! As always a masterpiece. : bravo: And we have "non-staff" besides Panasonic bake in Kenwood, Mulinex, Liberton and other stoves, here you are in EG.

Why only in Panasonic? Baked in L.G. Form - for Easter cakes.

Olya, I'm out! What a beauty! Did you decorate the top after proofing, just before baking, or what?

I myself am not overjoyed with this form, thank you. I eat a little bread, and mostly toast with a hole was uncomfortable, but now it's beauty. I bake bread just enough for a week.

[Mona1]

Did you decorate the top after proofing, just before baking, or what?

Mona1decorating before baking. Was parted on the table. And already at the end of the proofing, she slightly sprinkled warm water from a spray bottle, then decorated it, stood a little more in the HP. Cupcake program. I did not smear it with an egg or anything else (to make it more beautiful) because of fasting.

[Mona1]

Mona1decorating before baking. Was parted on the table. And already at the end of the proofing, she slightly sprinkled warm water from a spray bottle, then decorated it, stood a little more in the HP. Cupcake program. I did not smear it with an egg or anything else (to make it more beautiful) because of fasting.

Ol, and this form is some kind of special or it was a big tin can before. I bake in such a little bit. Yours, everything is probably special, too big for canned food.

Factory form for baking Easter cakes. When this topic was just created, I regretted that my form in the bread maker was vertical, not horizontal, and I could not insert L7. I just remembered about the forms for Easter cake. She measured it and she entered.

Factory form for baking Easter cakes. When this topic was just created, I regretted that my form in the bread maker was vertical, not horizontal, and I could not insert L7. I just remembered about the forms for Easter cake. She measured it and she entered.

We must also look for this. Pasca will definitely now be from HP - round.

[marinastom]

marinastom, I will answer for myself. I do not pretend to be true.
I bake on ripe dough, so every time after kneading, I tear off a piece of dough and put it in the refrigerator until the next batch. It turns out that 100-150 grams are constantly kneading with ballast, which increases the size of the kolobok, the total mass of which corresponds to a batch of bread of size M.

I was ripe for ripe dough. 100 grams of the finished dough "freezes" in the refrigerator since yesterday. But here's what haunts me: we don't really like white bread. Is it possible to make mixed dough according to this principle, and in what proportions are better? How will it behave with wholemeal flour?