Mona1
Quote: Creamy

Mona1 Toast bread can be round, just the size of a doctor's sausage. And you bake a toast on your usual wheat recipe, but you need to take more by weight so that it is finely pored and cover it with something and put something heavy on top of the lid so that the bread is without a hat, but strictly a cylinder. The lid should also be greased, otherwise the bread will not be ripped off later.
And is it in the oven or in the HP?
Ksyushk @ -Plushk @
Quote: Mona1

How are you doing with the proofing baskets?

ordered. All 4. Here I sit and fidget.
Mona1
Quote: Ksyushk @ -Plushk @

ordered. All 4. Here I sit and fidget.
Oh, and I only have 3. You took the triangular one, probably? And when do they promise to deliver?
Ksyushk @ -Plushk @
Yeah and triangular. Take it all at once. And shape for baguettes. Lily sent it on Friday. And when it comes -.
Creamy
Mona1, of course in a bread maker, and two mugs will fit into it at a time. Why drive the oven, it eats 6 times more electricity ...
Mona1
Quote: Ksyushk @ -Plushk @

ordered. All 4. Here I sit and fidget.
And my husband brought me a box made of thick cardboard from A4 sheets for a printer. These baskets are included in it exactly. In a month we will take part in one event, free my brain from excitement and make such a proofing box out of this temperature-controlled box. So many ideas and I want everything. It is a pity that fifty dollars are not sunburned, if only 20 years earlier. You will have to live up to 100 years and even more. There is no other way out.
Mona1
Quote: Creamy

Mona1, of course in a bread maker, and two mugs will fit into it at a time. Why drive the oven, it eats 6 times more electricity ...
The one I have is gas. The price for gas is not standardized, even if it burns all day, the payment is not reflected. I'll try it anyway.
Ksyushk @ -Plushk @
Tan, incubator for proofing the dough?
marinastom
Quote: Mona1

The one I have is gas. The price for gas is not standardized, even if it burns all day, the payment is not reflected. I'll try it anyway.
Tanya, are you troubling in the oven, or am I missing something?
Mona1
Quote: Ksyushk @ -Plushk @

Tan, incubator for proofing the dough?
Yeah, sort of. You can also breed chickens, by the way, and use it as a yoghurt maker for growing some starter cultures, and for germinating grain, in general, I'll find what for.
Mona1
Quote: marinastom

Tanya, are you troubling in the oven, or am I missing something?
No, it doesn't come out in the oven. While I'm parting, the stone is heated in the oven for baking. And I do it in a yogurt maker. There, on the thermostat, you can set 28 degrees or even 26 will do. Only my round basket fits, but the oval and rectangular ones do not. I put them on top of a wall cabinet and turn on a couple of gas burners. The heat rises upward and the dough is normal there. But it is not very pleasant to breathe gas for an hour, so I will make myself such a proofing chamber. Here's how in my yogurt maker:
https://Mcooker-enn.tomathouse.com/in...70887.0
Mona1
Today I passed a place where all sorts of fishing tricks are sold and something pulled there. I remember that the forum mentioned this place, what you can buy here ... But what exactly I forgot. I stood there for a while, I think I should remember. And I remembered that the tongs are so clamping that they can be pulled out of the HP. And I bought the last ones there. For 50 UAH Maybe a little expensive, well, fich with him! And the fishermen use them to tear out the fish. There, their inner surface is finely serrated, with such transverse stripes, such as a file, they grip very tightly. Today I baked bread in L7, tested them. She pulled out the form with the bread easily, however, the fear was still present - and suddenly it would break. Here they are:
Non-standard forms at Panasonic
And this is a side view of the most grasping part:
Non-standard forms at Panasonic
Basja
Quote: Lagri

Deep, thanks for the answer.I bought another form yesterday for the household. store (the remainder has been for a long time) at the bottom was cast L9, so it is also lighter and thinner. I already gave it. Then I'll find another one, I need less, somewhere L10-11.Creamybut my bread stuck without flour, and I damaged his sides below. I will sprinkle with flour again until I find another way.
To prevent the bread from sticking, you need to make your own lubricant (I took it from Ludinye LJ). I use this lubricant for any baked goods.
NON-STICK MIXTURE
1 cup flour
1 cup plastic fat (lard, cooking oil, melted butter, )
1 cup vegetable oil

First, fat, butter and flour are mixed into a lumpy mixture, then beat for 2-3 minutes until the mass increases in volume by 2 times. The resulting cream is used to lubricate baking tins and baking trays. Apply with a brush, in a thin layer. Shelf life is one year at room temperature or in a refrigerator.
She does not recommend using margarine, as it contains water.
Py. sy. went to the next page, and there Rina gave a recipe for this lubricant.
Lagri
For a long time I grease the mold with margarine and pour flour through a sieve, then turn it upside down and pour out the remaining flour. Everything turns out OK, I do without the mixture.
marinastom
Quote: Lagri

For a long time I grease the mold with margarine and pour flour through a sieve, then turn it upside down and pour out the remaining flour. Everything turns out OK, I do without the mixture.
and I do that too. To heat the lard by itself, like ghee (and go and know what it is for sale!). And it comes out great! (Like Winnie the Pooh: in ... and out!)
tat-63
And I make it even easier. I cut a strip of baking paper to the width of the long wall. to stick out slightly around the edges. Everything crashes without problems. I use paper many times until it turns black.
Olga from Voronezh
From another forum 🔗
Quote: Svetlana_Danilova
I'm in big trouble! used a bread pan, not from my oven .... I don’t know how it happened, but there was a fire inside the oven !! it's good that I was at home and smelled smoke in time ... otherwise the fire would have been inevitable! we immediately turned off the stove from the city, but we had to extinguish with a mug of water !!! I don't know what to do now, whether it is possible to use the stove further!
Here's the deal. To my question, she replied that the form was not standard, she would not experiment anymore.
What could have happened?
Ksyushk @ -Plushk @
Was the random shape not heavily soiled with vegetable oil? It could catch fire upon contact with the heating element. Or maybe something else got on the walls of the form and flared up?
Creamy
The other day they wrote that she "died" in the oven from Teflon molds when baking madelens, while others survived. I also think that the form was not designed for contact with hot ten. Silicone is categorically not to be used as non-standard forms in a bread maker. I have one metal pan suitable for baking in a Bread Maker. It has silicone pads inserted into perforated handles for ease of use. So I tore them out without regret and threw them away. Safety is paramount.
Lagri
I also think that some unacceptable abnormal form was used, or that something from the heating elements ignited (I don't even know what). For all intents and purposes, something like this shouldn't happen with our aluminum molds. And my baguette holder also has silicone handles, but they are much higher than the heating elements and do not burn.
Lagri
Qween
Interesting topic.

Quote: Creamy

Silicone is categorically not to be used as non-standard forms in a bread maker.

In Panas, I do not use any other forms except my own. And in Kenwood, she baked countless times in silicone and paper molds.
Quote: Olga from Voronezh

From another forum 🔗Here's the deal. To my question, she replied that the form was not standard, she will not experiment anymore.
What could have happened?

Maybe the oil got on the tena during kneading and caught fire during baking. It happens during re-kneading, oil is added (for pasks, for example), and if the oil is liquid, then the spatula spins and splashes it.
Mona1
I somehow added flour during kneading and somehow the flour with a spatula burst into flames. And then suddenly I saw some kind of smoke appeared in the kitchen. I didn't even understand where. The gas stove is off, and so is the oven. From included - only refrigerator and HP. I went to the HP, I looked, a few minutes, as the baking turned on. Moreover, it was not noticeable that the smoke from the HP was going, just the suspension is so foggy in the kitchen. But after five minutes everything was ventilated again - normal. I just think that the flour that powdered the heating element began to burn when the baking was turned on. And when it burned out, everything stopped.
* Anyuta *
Girls ... here the Countryman recently bought these Thomas ... Non-standard forms at Panasonic - Photo from Countryman..

I bought myself the same ones .. I measured everything .. I bent the edges of the rectangular shape and tomorrow I wanted to bake bread in it. (I made a lot of photos (as the mold got into the oven) .. I don't have time to put it out .. later I will definitely do it ) ...

... then I go to Temka and read what happened to the girl with HP when using the usual forms ... now, damn it, I don't know what to do ...
* Anyuta *
By the way, and you can try to pull out the form with tongs from the AG ... it seems to work .. then I'll try to do it with a "loaf" ....
Lagri
Quote: * Annie *


... then I go to Temka and read what happened to the girl with HP when using non-standard forms ... now, damn it, and I don't know what to do ...
I don’t know what to be afraid of if the mold is aluminum or tin ... Yesterday, as usual, I baked in the L7 mold ... Of course, I try to keep the oven inside clean: without flour and oil. I think you can bake. I, too, recently screwed up the chopper, kneading dumplings in it on the advice from the forum and it burned out. But this is an isolated case: everyone is kneading, but I didn't think about the power then and he started to smoke. Now I bought a powerful one and mix it like everyone else. Although it's up to everyone to decide whether to do something or not, at their own peril and risk.
Mona1
Quote: * Annie *

By the way, and you can try to pull out the form with tongs from the AG ... it seems to work .. then I'll try to do it with a "loaf" ....
No, this is unreliable. Imagine, this form will break and something will destroy there - a thermal sensor or a heating element. Maybe you have other tongs. I somehow tried to capture a form with my own from AG. Slid off. And if there is also bread in it, heavy. Scary.
Now I bought the fishing ones. I showed the photo above. They grab the side with an iron grip, and I’m afraid every time that they will fall apart when taken out and everything will crash into HP.
Lagri
And best of all with ordinary kitchen gloves. Never burned or dropped. You just need, be sure, to prepare a place where to put the hot form. Well, if you only set them on fire, there will definitely not be a fire.
* Anyuta *
Quote: Lagri

I don’t know what to be afraid of if the mold is aluminum or tin ...

That's what I don't know. I don't know .. I can only say one thing for sure ... MADEIN CHandNA!
Lagri
And what do they write, what is the form of?
* Anyuta *
Quote: Lagri

And what do they write, what is the form of?

Composition: steel with non-stick coating ....

Tell me what?
marinastom
Quote: * Annie *

Composition: steel with non-stick coating ....
Tell me what?
I think if you do not scratch with anything, it may serve. But most likely this coating will peel off by itself. God grant me to be wrong. Once in Auchan I bought a round pizza pan for 99 rubles, and I did almost nothing, and some scratches appear by themselves. Although the pizza slips off well.
Lagri
Before the aluminum molds I had a tin mold and I baked in it a couple of times. It is thin and the bread in it was crispy and dry, but it turned out. This was the form: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0... And the result is like this:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0 Also installed on a stand. I also baked in a round form with a non-stick coating, it was also thin, but everything was also baked normally. So I think you can also bake in yours, it's steel. Only if it is thin can it bake 5 minutes less in it than usual.
* Anyuta *
thanks, girls, we will experiment!
Stafa
Girls, today I came across Avito for the sale of Mulinex baguette makers and under ivy - if anyone needs it 🔗
marinastom
Quote: Stafa

Girls, today I came across Avito for the sale of Mulinex baguette makers and under ivy - if anyone needs it
Yes, yes, I bought from him. He only makes appointments for a long time.
Mona1
Girls, see how I in 1 form L7 and two forms L11 defrosted the dough in HP for white bread with raisins (from the recipe in the instructions). Baked in the oven:
Non-standard forms at Panasonic Non-standard forms at Panasonic Non-standard forms at Panasonic Non-standard forms at Panasonic Non-standard forms at Panasonic Non-standard forms at Panasonic

There is a small dent on the roof of the large one. This dough is slightly propped up on the bottom of the small shape. And when I took off the little one, it stuck a little and fell after taking it off. Yes, and the forms were not at the bottom, but on a small stand, somewhere a little over 1 cm high.
The HP lid does not rest against the molds when closing, but did not dare to bake such a shelf. The molds get very hot and was afraid that the rubber seal around the lid might deform or the plastic would warp. But for proofing - just right. And I baked so many at once, because the guests are on the doorstep, I want to give one and the other. And after a couple of hours, Rina's bread will also be parted and baked in the oven. So also a little black bread for guests as a gift.
Creamy
Mona1, well done! Ai clever! To distance three loaves at a time, yes, that's cool!
Mona1
Quote: Creamy

Mona1, well done! Ai clever! To distance three loaves at a time, yes, that's cool!
Duc, I'm an engineer by training, you have to apply it! I just look at these forms, they are too low compared to the KhPshny bucket. So this idea has matured.
marinastom
Quote: Creamy

Mona1, well done! Ai clever! To distance three loaves at a time, yes, that's cool!
And what a "delicious" avatar you have!
Creamy
Quote: marinastom

And what a "delicious" avatar you have!

Thank you, marinastom I myself really like my avatar. The most interesting thing is that they gave it to me. Honestly! Our forumchanka argo she blamed me for the absence of an avatar and now she chose and sent it. I immediately realized that this is really my avatar.
Basja
Girls, no one has seen on sale such combined forms for bread in Moscow?
Non-standard forms at Panasonic
Mona1
Quote: Basja

Girls, no one has seen on sale such combined forms for bread in Moscow?
Non-standard forms at Panasonic
Perhaps there are no such immediately connected in nature sale. I’m on the site where I ordered for myself, there they also sold single forms, and at the request of the customer they could combine them into blocks of 3.4 or more pieces in one bundle. I needed to connect two pieces. They refused, said that they would not be fooled. They only make more for bakeries. But my store is in Ukraine. You should have such somewhere, too, maybe someone will tell you.
marinastom
Quote: Basja

Girls, no one has seen on sale such combined forms for bread in Moscow?
Non-standard forms at Panasonic
Here is one of the addresses 🔗
There is also in Moscow, google it.
Basja
Quote: marinastom

Here is one of the addresses 🔗
There is also in Moscow, google it.
Thank you, I have this address, but they do not work with individuals, boom to look further.
marinastom
Here's another address. Ustinova Tamara <ut @ vio- The site link has not been preserved, but I wrote to them, this is in Moscow.
Oh, that's what they're called!
Basja
Thank you!!!!
Oca
Quote: Mona1

Girls, see how I in 1 form L7 and two forms L11 defrosted the dough in HP for white bread with raisins (from the recipe in the instructions). Baked in the oven
Fuh, I already had time to get scared, I thought that all three loaves were pushed into one "non-rubber" bread maker on the Baking. Thanks for the idea!
Mona1
Quote: Oca

Fuh, I already had time to get scared, I thought that all three loaves in one "non-rubber" bread maker were pushed onto the Baking. Thanks for the idea!
No, there these three just parted. And today I served Rina's bread again in two L11s. On 200 g of wheat and 200 g of rye, I put only 3 g of pressed yeast. What happened to me is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0
* Anyuta *
Well, finally, I "got my hands on it" and the time appeared to try to bake bread in a non-standard form ...
I bought these forms (there was already a photo of the Countryman above) ..
Non-standard forms at Panasonic
The rectangular shape has bent edges ...
Non-standard forms at Panasonic
I put an old cupcake mold in KhP
Non-standard forms at Panasonic
And I already have a shape on it ... from the side it looks like this ...
Non-standard forms at Panasonic
In HP, the form looks like this ...
Non-standard forms at PanasonicNon-standard forms at Panasonic
I also have this rectangular shape - 23 cm ...
Non-standard forms at Panasonic
The most interesting thing is the country of origin of this form .. see ...
Non-standard forms at Panasonic
I, too, now only Non-standard forms at PanasonicNon-standard forms at Panasonic
The silver form in the HP is now being baked - it will be baked there, and the black one in a warm place - then I will send it to the oven .. what happens - I will post it later ..

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