Non-standard forms at Panasonic

I was ripe for ripe dough. 100 grams of ready-made 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?

Add this piece to any dough, and then tear off a piece from the dough again. I already have this ripe dough from everything that I just added, and any bread on this ripe dough is super! And even added to whole grain. But sometimes I knead another ripe dough if I don't have time to tear off a piece (by accident or on purpose). But I leave and add a piece of 150 grams of ripe dough. And I bake bread for 300-400 g of flour.

[marinastom]

marinastom, for mixed bread it is better to use mixed dough (in our case - "mixed" ripe dough).
If you constantly bake whole grain bread, then use ripe whole grain dough for it. How it will lead - it's hard to say. Whole grain flour is richer in microflora (provided that you grind high-quality, unprocessed wheat), and, therefore, all processes in a ripe dough are more spontaneous and unpredictable.
Ultimately, however, the quality (lift and shelf life) of a ripe whole grain flour dough should be higher than that of a ripe premium flour dough.

It turns out that you can also do in a mixture with rye?

Yes. If you like bread with low acidity (sweetish), then use ripe dough. Ripe dough can be made on a mixture of rye-wheat flour with the same addition of yeast.
But I use rye sourdough for rye bread (without adding yeast), because I believe that traditional rye bread should have a pronounced sourness. In addition, rye sourdough loosens rye bread much better than ripe dough, and the addition of yeast is not required.

Oh, girls, and I followed you and decided to use my Panasonic on an extraordinary basis ... Only I have it 255th. Works!
Form L7
Rye-wheat for 400 g of flour with different seeds.

🔗

[Kalyusya]

Kalyusya, great bread! Congratulations! Well, just handsome! I wish you success in the future, beautiful and delicious bread!
I, too, are already baking rye-wheat bread Rinin in the form. I love him.
Rinochka, thank you again and many, many times for such a delicious bread!

[Kalyusya]

Kalyusyawhat a pretty firstborn! Pretty boy! And the mother-hostess is well done, that she “decided to let her little girl Sonechka give birth“ from the L7 form. ”The child turned out to be wonderful! Congratulations!

And here he is:

She baked bread, small in weight, in the L9 form, it is smaller than L7. The recipe is unchanged, the proportions are preserved.

She baked bread, small in weight, in the form L9, it is smaller than L7. The recipe is unchanged, the proportions are preserved.

And if I separate part of the dough from the standard Rin's kneading and add tomorrow or the day after tomorrow. What will I get, bullshit or not. It's just that sometimes there is not enough bread at all, but you want something fresh. And sour.

And if I separate part of the dough from the standard Rin's mix and add it tomorrow or the day after tomorrow. What will I get, bullshit or not. It's just that sometimes there is not enough bread at all, but you want something fresh. And sour.

Nothing wrong. Everything will turn out well, bullshit has never worked out. Maybe even better than what you wanted to get. Or you can put a new ripe dough, it will be ready in 12 hours. But I use the old one, I like

[marinastom]

And if I separate part of the dough from the standard Rin's mix and add it tomorrow or the day after tomorrow. What will I get, bullshit or not.It's just that sometimes there is not enough bread at all, but you want something fresh. And sour.

marinastom, I see such a problem here: what if the day after tomorrow you want a snow-white fragrant wheat bread. And there will no longer be ripe wheat dough at hand, but a rye-wheat mixture that will ruin the taste and color of wheat bread.

Therefore, you must decide on your priorities. I bake different breads and the presence of two leavens (ripe wheat dough and eternal rye leaven) fully satisfies my desires.

I try not to add rye flour to the ripe dough, I save it for wheat bread, its aroma and taste will change greatly from rye flour, its acidity will increase significantly. But if you only bake rye-wheat bread, then keep the rye-wheat ripe dough.

Now I take out the form from the CP using a hemostatic clamp. I bought it for free sale.
I baked an apple pie.
I am very grateful for the topic "Non-standard forms"

Ol, what a beauty! Well, just complete mortality! Only it became a little scary at the word hemostatic clamp. Although, he just belongs to such a branch as Non-standard forms. And I want to buy a scalpel to make cuts on a loaf. In short, you need to go to the Medtekhnika store and buy almost the entire range there.

[Olga from Voronezh]

Olga from Voronezh, you have masterpieces as always! Beautiful loaf of bread! And thank you very much for your contribution to the topic "Abnormal forms" What a fine fellow you are, you thought of buying a clip. Where did you buy it? In a fishing store or Medtech?

[Olga from Voronezh]

Olga from Voronezh
bravo beauty
I see you also have a Ski Bread Maker. And what is this non-standard form, you can learn more

[Olga from Voronezh,]

Olga from Voronezh, interesting idea for LG! I will go to measure my form as soon as the HP is free.

And what is this cute pie?

[Olga from Voronezh]

.... it became a little scary at the word hemostatic clamp. Although, he just belongs to such a branch as Non-standard forms.

Well, the non-standard form has a non-standard handle, everything is fine This clamp has such a "lock" - it is clamped and everything, tightly, will not slip out.

... I want to buy a scalpel to make cuts on the loaf.

ABOUT! Good sequel! : friends: Share your impressions later

Olga from Voronezh, Beautiful loaf of bread!

This is a closed apple pie

.. Thank you so much for your contribution to the topic "Irregular forms"

So happy coincidence! I still have my oven out of order
One hope for HP And then a wonderful topic appears, albeit not immediately, but thoughts began to stir. Honestly: I am very grateful for such an innovation!

... clamp. Where did you buy it? At a fishing store or at Medtech?

At Medtekhnika. Not even quite in her. The department store has a department where medical supplies (blood pressure monitors, hand trainers, all sorts of files / heel grinders ...) There was a scalpel.

I see you also have a Ski Bread Maker. And what is this non-standard form, you can learn more

She is the most! And the form is for Easter cakes.

And the form is for Easter cakes.

We will clearly search
Can you height and diameter please

There was also a scalpel.

And I heard that now filthy scalpels, not what they used to be. Now everything is disposable type. So I think if I need it or not. While I bought a pack of French blades - 5pcs / 7 UAH with a penny. I took out one, but something was good only the first time. In the second - worse, and the third - finally shredded, not cut. Does soft dough really blunt tools so quickly?

[Olga from Voronezh,]

... height and diameter are possible

In it, a small loaf also turns out well https://Mcooker-enn.tomathouse.com/in...73600.0
And Mona1 talked about baking normal cakes in this form.
Height 12 cm (it would be nice to find a little higher, but I have that)
bottom diameter 13.5 cm
top diameter - 16 cm
Form aluminum, stamping

Olga from Voronezh, interesting idea for LG! I will go to measure my form as soon as the HP is free.
And what is this cute pie?

At least some one could have gotten there!
And the pie .. Everything is spontaneous. A friend brought wonderful apples and says - Pieki pies! And the glass is still missing in the oven. Here it got out. She rolled the butter dough into a pancake, laid out a form for them, covered the chopped apples with sugar, covered with the second "pancake" and decorated. I divided the dough into 2 portions. What shortcomings will turn out today, I will correct tomorrow.

[Olga]

Olgathanks for the size and height advice
Come on you

Next time (and all subsequent ones) we knead the dough from 300 grams of flour:

flour - 300g
water - 170-180g
fresh yeast - 2.5 g
salt - 5 g
oil - 20 g

Pour flour, butter into the bucket, turn on the first program, at this time, while the temperatures are equalizing in warm water, dissolve the yeast, salt (you can add sugar) tear our ripe dough into pieces and throw it into this water. After 15 minutes, pour it into a bucket and make a batch. When the scoreboard is 2:00, without turning off the program, we take out a bucket, tear off a piece of dough (100-150 grams), put it in a jar, form bread from the rest, put it in an L7 form, set it in HP, bake it, bake it.

I decided to bake some bread, but there was no time to wait for the proofing and put the dough into a mold. When the kneading had already begun, I had no doubts, I went to work. I came - that's what awaited me:





Maybe things went wrong because of:
1. I did not heat the water, but simply poured it into a bucket and crumbled the yeast and dough into it.
2. I took 170 ml of water - maybe not enough.
3. (Unlikely) added unrefined mustard oil.
The bread turned out to be very tasty and fragrant, but somehow "rubbery". And for the first time in time, I barely took out the spatula.

Maybe things went wrong because of:
1. I did not heat up the water, but simply poured it into a bucket and crumbled the yeast and dough into it.
2. I took 170 ml of water - maybe not enough.
3. (Unlikely) added unrefined mustard oil.
The bread turned out to be very tasty and fragrant, but somehow "rubbery". And for the first time in time, I barely took out the spatula.

For 300 gr. flour - 170 ml of water is not enough for sure. I'm always at 280 grams. I take 170 ml of wheat flour, the bread is excellent. The oil hardly spoiled anything, if only the taste. And the bread of this shape turned out because the bun was small and huddled in a corner. We would be at home, send him to the middle and everything would be OK. We didn’t heat the water - so you have temperature equalization. And the bread is very cute.

Well, the non-standard form has a non-standard handle, everything is fine This clamp has such a "lock" - it is clamped and everything, tightly, will not slip out.

The castle is called very romantic: ratchet.
These clips have grooved cheeks and serrated ends - if the mold is coated with a non-stick or other "delicate" coating, it could be damaged. But you can try to put on the ends of the cambric (from the electric wires). And clamps without teeth are better.



And there is also such a convenient thing - a forceps - it is, however, more authentic, but the tips are comfortable.



My husband takes out the hooks from the fish he has caught.

For 300 gr. flour - 170 ml of water is not enough exactly. I'm always at 280 grams. I take 170 ml of wheat flour, the bread is excellent. The oil hardly spoiled anything, if only the taste. And the bread of this shape turned out, because the bun was small and huddled in a corner. We would be at home, send him to the middle and everything would be OK. We didn’t heat up the water - so you have temperature equalization. And the bread is very cute.

The gingerbread man was something like an ordinary one - I didn't tear off the dough, I left everything in a bucket. And the taste was amazing. I think that mustard oil was on hand here.
I will try again. In the shape of.

The gingerbread man was kind of ordinary - I didn't tear off the dough, I left everything in the bucket.

The gingerbread man is ordinary, but small in size, and after the last crush, you need to put it in the middle of the bucket so that the bread turns out to be even.I already met this at the beginning of using the x / stove, and then rolled it (the bun) into the middle, so that the bread was even.

And I have long urged everyone to use flaxseed or mustard oil. The bread tastes really amazing.

And for a long time I urge everyone to use flaxseed or mustard oil. The bread tastes really amazing.

I don't know about bread, I guess. But when I fryed the mold with linseed oil in the oven, remember with cracks, the smell was wow. It's good that I was home alone. Otherwise I would have this form ...

Any oil that smokes and burns smells like that!

... Maybe things went wrong because of:
3. (Unlikely) added unrefined mustard oil.
The bread turned out to be very tasty and fragrant, but some kind of "rubbery" ...

In defense of my beloved mustard oil. In the morning hot pies with apple jam like "Kunaty Pie" Ikra

Sorry, I deleted the repeat.

In defense of my beloved mustard oil. In the morning hot pies with apple jam like "Kunaty Pie" Ikra

Yes, God forbid! I am all parts of the body for healthy oils!
Now I have already put the dough in half with whole-ground flour and mustard oil on kefir in the form. let's see what happens.

Success to you!

[Olga]

Used the second part of the test. And I liked this option much more than baking a pie. So I will cook. Again non-standard form and baked goods in KhP.

Olga, is it such a pie made of pies? Cool! You can, after all, try this in our L7 and it will turn out as well ... I actually have a round mold And then the pies separate well from each other?

[Olga]

Olga, is it such a pie made of pies? Cool!
You can try this in our L7 and it will turn out just as well ...
I actually have a round mold.
And then the pies separate well from each other?

Yes.
Even better!
Separated well, but taking this opportunity I went and checked - how well they separate ...
Until I got to the computer, I found out that they eat well too.
Before putting them in a mold, I rolled / rolled the pies in a plate with a small amount of vegetable oil. She sculpted pies according to the "Scarecrow" method https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=18396.0 ... She wrote, maybe someone will remember her and say "Thank you."
"Scarecrow"! Thank you!

I asked because I want to bake it with apricot jam and I’m afraid it might run out.

My jam is very thick - the spoon stuck in it does not move. A piece of jam, separated by a spoon, retains its shape, almost like marmalade stands. If the jam is not very thick, it is better to make an open pie from it. When baking, the water will turn into steam and open up your pie. That is, it will flow.

I don't have jam like that. So, you have to do it with curd. I read on the internet: this is how Monkey bread is obtained. great! I never baked. I'll try to bake buns and bread.

[marinastom]

I decided to bake some bread, but there was no time to wait for the proofing and put the dough into a mold. When the kneading had already begun, I had no doubts, I went to work. I came - that's what awaited me:



Maybe things went wrong because of:
1. I did not heat up the water, but simply poured it into a bucket and crumbled the yeast and dough into it.
2. I took 170 ml of water - maybe not enough.
3. (Unlikely) added unrefined mustard oil.
The bread turned out to be very tasty and fragrant, but somehow "rubbery". And for the first time in time, I barely took out the spatula.

marinastom, and yet, try to dissolve the yeast, as I recommended, in warm water before placing it in the bucket. And let them stand for a while. You say that the bun was "right", but your dough turned out to be a little "hammered", so the yeast did not have time to work out. It would be possible to slightly increase the proofing by turning off the main program, and then, after proofing, turn on the Baking.
And it also seems to me that all the same there was not enough liquid.

I'm glad I liked the taste. The rubberiness of the bread is usually given by "strong" flour, that is, flour with a high gluten content. Ripe dough only creates the effect of moderate, pleasant elasticity.
Try again and share the results! (only in L7 form, otherwise it turns out offtopic.)

I read on the Internet: this is how Monkey bread is obtained. great! I never baked. I'll try to bake buns and bread.

Monkey bread is a piece of dough with no filling only.
In general, the use of non-standard forms is such a mess for imagination!

In general, the use of non-standard forms is such a mess for imagination!

non-standard forms are "uniform hooliganism", well, in the sense, "hooliganism" in various forms ...

Here is another piece of mine.



This time I tried: 1) equally high grade wheat flour and whole-ground, 2) liquid - 1% kefir, 3) unrefined mustard oil. When mixing, I had to add a little water. In fact, it turned out that I just prepared ripe dough.
In summary: the taste is excellent, but the smell of the oil is felt. I still need to mix mustard with sunflower or others. And when I add ripe dough from this batch, I will take another oil.

[marinastom]

Here is another piece of mine.

marinastomwhat a beautiful bread! Congratulations!

This time I tried: 1) equally high grade wheat flour and whole-ground, 2) liquid - 1% kefir, 3) unrefined mustard oil. When mixing, I had to add a little water. In fact, it turned out that I just prepared ripe dough.
In summary: the taste is excellent, but the smell of the oil is felt. I still need to mix mustard with sunflower or others. And when I add ripe dough from this batch, I will take another oil.

How much mustard oil do you add to the dough that you can smell it? And the smell should be delicious ... Maybe some kind of taste from the oil? I always add olive oil to the dough, sometimes by eye and it seems like nothing.

non-standard forms are "uniform hooliganism", well, in the sense, "hooliganism" in various forms ...

How much mustard oil do you add to the dough that you can smell it? And the smell should be delicious ... Maybe some kind of taste from the oil? I always add olive oil to the dough, sometimes by eye and it seems like nothing.

Did according to the proportion from answer No. 390 of this topic - 26 g.
Oh, you don’t need slippers at me and you don’t need to call me names either: today, it seems, it no longer smells.

Yesterday I kneaded the dough and put it in the refrigerator for cold proofing. And today I baked baguettes from it. I baked baguettes in Panasonic in a baguette holder from Moulinex (in Moulinex, my baguette edges on the bottom mold burn even with a light crust).

I bought a stand for a baguette holder:

These are the baguettes:

So great! I like it

I bought a stand for a baguette holder:

Oh, what a beauty! I suddenly wanted such a baguette holder. And such a stand, as it turned out, is very practical. So far nothing else has been invented. Maybe I'll buy myself one. Only I would have drilled holes in it from the side. And then in the same place the air blows from below, so that he has a free passage.

Only I would have drilled holes in it from the side. And then in the same place the air blows from below, so that he has a free passage.

Tanya, thanks! The stand does not adhere to the bottom, as it stands on the ledges at the bottom of the stove and there is an additional passage for air due to these folds. The spouse seemed to say that there are enough holes for the passage of air.

And this cupcake is worth 20 rubles in total.

Here is a baguette "in the fault":

Anyway, even baguettes from Panasonic are tastier, I don't know why. In Moulinex they are very dry and you have to keep them in a bag to soften a little. And in Panasonic both crispy and soft crust is nice.