Non-standard forms at Panasonic

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) ..
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 ..

Anh, pretty forms! I like it, but, of course, if they were a little taller.
By the way, baking in molds in HP and in the oven is different. When proofing in CP, the dough does not rise to the top and then baking begins and the cold CP begins to gradually heat up and the dough continues to rise and rise. And when baking in the oven (if you put the molds in an already preheated oven), then there the dough practically does not rise much. I spread the dough almost to the edges of the mold, put it in the oven and then it is ready-made, well, maybe it becomes half a centimeter higher, or maybe less. Of course, I have different sizes of molds and the amount of yeast, proofing times, other points are different, so you will adapt to your molds. So I just had in mind the principle itself - in HP you bake - the proofing is lower, in a preheated oven - almost to the brim.

[Anyuta]

Anyuta, bought cool forms, good and tasty breads. And what did you dislike about the manufacturer? Like everything -China, only it is written differently (capital letters from the name People's Republic of China -PRС)
Mona1And I distribute the bread to 2/3 of the volume of the form, close it on top with another form and into the oven, it rises to the top of the second form, since it is formed inside the steam and the dough has the opportunity to grow.

So I just had in mind the principle itself - in HP you bake - the proofing is lower, in a preheated oven - almost to the brim.

Well, here I show what happened .. and clearly show Monochka is right ...
The form that baked bread in KhP (silver) stood for 50 minutes for baking, the bread was put in the oven (warm) for 45 minutes ..

For a bread maker, this time turned out to be a lot ... probably a thin-wrap shape ... for an oven - just right ...

From both forms the bread "jumped out" perfectly ...
Although the first bread did not suit me especially (because of the burntness), I already know what and how best to do! As they say .. on their mistakes ...
Now, all the same, I will bake bread in the oven ... something I liked so much ...

Anyut, and I also came to the oven. I stopped liking even Rinin's bread in a factory-made brick form baked in KhP, but in the oven it’s great! So, that HP is now a dough mixer, basically. And an ambulance in the absence of bread.

Anyut, and I also came to the oven. I stopped liking even Rinin's bread in a factory-made brick form baked in KhP, but in the oven it’s great! So, that HP is now a dough mixer, basically. And an ambulance in the absence of bread.

Marin, now I will also bake bread in the oven rhinin .. I was also "lured" by the fact that even from a simple form for cupcakes for 100 rubles, bread jumped to "Hurray"

Today, in an L7-shaped bread maker, I baked lemon fenders on cold dough from 460 grams of dough. The dough stood in the refrigerator for 20 hours. The dough rose 3.5 times. Baked on the "baking" mode for 22 minutes. The loaf turned out to be with a fluffy hat. The dough is greasy, so I didn't grease the mold at all and didn't cover it with paper. The loaf left the shape easily. Here's what happened:

Figase ... 22 minutes
I wouldn't have thought of even seeing what was going on there at such a time. I usually look closer to the end of the process.

Today, in an L7-shaped bread maker, I baked lemon fenders on cold dough from 460 grams of dough. The dough stood in the refrigerator for 20 hours. The dough rose 3.5 times. Baked on the "baking" mode for 22 minutes. The loaf turned out to be with a fluffy hat. The dough is greasy, so I didn't grease the mold at all and didn't cover it with paper. The loaf left the shape easily. Here's what happened:

This, I understand, "sculpting"! I wouldn't even think of stuffing something like that into a uniform. Thanks for the idea.
I understand that the lid is not enough? And how did it dawn on you that it was time to take it out?

Today, in an L7-shaped bread maker, I baked lemon fenders on cold dough from 460 grams of dough.

It is necessary to try, according to the description of the recipe and the photo - the bun should turn out delicious.

I treat the bread maker as a dough mixer and as a convenient, smart and extremely economical mini-oven (its electricity consumption is 6 times less than that of a stationary electric oven - 550 watts versus 3000-3500 watts). I have repeatedly noticed that a bread machine in the main "bread" mode "01" has a significantly lower initial baking temperature and it increases gradually over time than in the "Baking" mode, where the oven immediately quickly picks up its maximum, in accordance with the program, operating temperature and keeps it constant for all the time you specify. Therefore, to achieve the same result on different modes (in my 2500 on programs "01" - basic and "12" - baking), the same piece of dough takes different time. The main program always requires more time (in my opinion, it is better for bread), the Baking program requires less time. When I use the "Baking" program, I immediately set the obviously long time, about 1 hour. I put one cheesecake in the bread maker, after 12-15 minutes I take it out and put the next cheesecake to bake (after all, I set the baking time to 1 hour). As soon as I have baked and removed the last "trifle" from the bread machine, I interrupt the "Baking" mode by pressing the "Stop" button.

[Creamy]

Well Creamy!, Well just shine !!!

I stopped liking even Rinin's bread in a factory-made brick form baked in KhP, but in the oven it’s great!

We must also try in the oven. How long do you bake and at what temperature? While it's winter, it's not hot, so you can bake in the oven. I baked bread in the oven when there were no bread makers. Since then, never, it seems.

We must also try in the oven. How long do you bake and at what temperature? While it's winter, it's not hot, so you can bake in the oven. I baked bread in the oven when there were no bread makers. Since then, never, it seems.

Mash, I baked for 45 minutes - this is COMPLETELY enough ... But you still look at the thickness of the walls of the form .. if they are thin, then 40 minutes will be enough ... And I also divided the amount of dough that is stated in Rin's recipe into 2 parts (see my posts above) ...

I bake for exactly one hour at 200 degrees. But, here, it is correct that it depends on the form. I somehow decided to pull it out a little earlier. I turned off the oven (I have a gas one with gas control), pulled out forms L11 with bread, and when I shook out the bread, I see that it’s some kind of pale, obviously not finished. I wanted it again in the oven - and it, the infection, does not turn on due to gas control. And it will turn on only when it has completely cooled down. I'm shocked - what to do. Well, thank God, I guessed to put the bread in the KhP and bake it on the Bakery.
I really liked the oven in the oven, I have gas, so practically nothing, there is no meter on it. Only for baking in the oven, it is necessary to proof the bread to the wrong height, as the HP does until the moment of Baking, but practically to the edges of the mold. (this is if you put the forms in an oven already preheated to the desired temperature). Because in it, it immediately grasps and practically does not grow, in comparison with CP, where baking does not immediately start from the maximum temperature, but gradually heats up and the dough continues to rise.

.... Because in it, it already grasps at once and practically does not grow, in comparison with CP, where baking does not immediately start from the maximum temperature, but gradually heats up and the dough continues to rise.

I have HP in an emergency, when there is no time to fiddle with bread, but I need to "quickly", and so I bake in the oven. I have tried many all kinds of recipes and baking methods, it turns out delicious bread on the stone, but my spouse has a hard crust, so now I bake bread under the lid, what does this mean: I cover the form in which the bread is parted, I cover it with a different form on top, and the bread is high, crust thin, crispy, and delicious, it is impossible to convey.
Here I found one of the last, baked in a mold under the lid

Here is my bread baked under the lid - in a 4-liter cast-iron saucepan.

And the form on the form in HP - you must try!

[Anyuta]

Mash, I baked for 45 minutes - this is COMPLETELY enough ...

Anyuta, thanks, I'll try tomorrow. My oven bakes well, so I might like the bread from the oven in an aluminum mold. And the walls of the L7 forms are probably the same for everyone, they are factory-made.

I bake for exactly one hour at 200 degrees. But, here, it is correct that it depends on the form.
I really liked the oven in the oven, I have gas, so practically nothing, there is no meter on it. Only for baking in the oven, it is necessary to proof the bread to the wrong height, as the CP does until the moment of Baking, but practically to the edges of the mold. (this is if you put the forms in an oven already preheated to the desired temperature). Because in it, it immediately grasps and practically does not grow, in comparison with CP, where baking does not immediately start from the maximum temperature, but gradually heats up and the dough continues to rise.

I'll take this into account, Tanechka, I also have a gas oven without a counter.

I bake for exactly one hour at 200 degrees. But, here, it is correct that it depends on the form.

And also on the size of the bread. According to Rina's recipe, I knead the dough not from 200 g of wheat and 200 g of rye, but 220 g each and + 2 tbsp. I add l of bran, and of course, the liquid increases, so the dough comes out a little more. And I divide it into 2 parts, into two forms L11. For this kind of packaging, I have 1 hour at 200 degrees.

And also on the size of the bread. According to Rina's recipe, I knead the dough not from 200 g of wheat and 200 g of rye, but 220 g each and + 2 tbsp. I add l of bran, and of course, the liquid increases, so the dough comes out a little more. And I divide it into 2 parts, into two forms L11. For this kind of packaging, I have 1 hour at 200 degrees.

Tanyusha, here I am also thinking about increasing the amount of flour .. because 400 grams is not enough for 2 forms. By the way, I'll replace 40 grams of wheat with bran. .. Tell me, how much liquid do you add to this amount?

Tanyusha, here I am also thinking about increasing the amount of flour .. because 400 grams is not enough for 2 forms. By the way, I'll replace 40 grams of wheat with bran. .. Tell me, how much liquid do you add to this amount?

An, when I laid down the flour, as in the recipe, then 300 ml of liquid, and now I increased the amount of flour by 1/10 part, that is, 220 g of rye and wheat each, which means that the liquid must be increased proportionally - by 1/10 more, that is, 30 ml more, but I still put 2 tbsp. l. measured bran, threw another 10 ml. In general, 340 ml comes out. But this despite the fact that lately I have not put honey, I bake often, honey runs out quickly, but it is not cheap. Therefore, right now it happens, we flu, we keep honey for other purposes. I replace it with 2.5 tbsp. l measured sugar. And I don't know if honey contains liquid or how. That is, if you put honey, then maybe the liquid should be reduced, but not much, or maybe it should not be reduced at all.

And I don't know if honey contains liquid or how. That is, if you put honey, then maybe the liquid should be reduced, but not much, or maybe it should not be reduced at all.

Testing with a test: and if honey is melted in a microwave, what will happen to it? will become viscous, liquid!
This is also the case in the dough, the heat will dissolve the honey and give excess liquid to the dough. Only in the dough we don't really see it, and depends on the amount of honey in the dough.

We adjust, as always, the amount of flour

Guys, no one tried to adapt the form instead of their own bucket, so that in the form not only bake, but also knead the dough? To get away completely from Teflon ...

Hardly anyone would dare to do this. The own bucket has its own mixer. And how to attach it in this form. If you try to represent something like that, then they will not tear out this whole system from their own bucket? And the scapula there is so long that it will touch the walls of a non-native shape, besides, you also need to buy this pin (I don't know what it's called) somewhere in the service.And it’s expensive and risky. At the same time, to make a hole in the form, to adjust this mechanism, so that there are no leaks anywhere else. You can even ditch the engine. And why, it mixes well in its own bucket, especially since it is often baked in more than one form, but, as I almost always do in two small L11s, it is still shifting. Here, probably, no one thought about such know-how.
But, if someone tried to portray this in practice (maybe some kind of rugged man will wander here), it would be very interesting to think for everyone.

Yes, I remembered, in my own bucket, the corners are rounded, especially so that the mixer thoroughly rakes out all the flour, and in rectangular L7, for example, the corners are sharp, the shape is narrow. If you shorten the mixer so that it does not cling to some walls, then it will not reach others, and it will not be much, and even more so to the corners. So, you don't need to make holes, I think it's not an option.

It would be nice to adapt the native mechanism to a round pasta shape. There are no corners and the diameter of the shape can be chosen suitable. Yes, it would be nice. But again, a stirrer and a spatula are expensive, and we only need paski once a year, is it worth it?

It seems to me that no one has set such a task for himself. What for? The native bucket has a strictly verified geometry, which ensures the best kneading of the bun. In non-standard forms, the "geometry" is sharpened strictly only for baking. And when kneading a bun in a native bucket at room temperature, there is no harmful effect of Teflon. Teflon is dangerous only at high temperatures. We knead the dough in an ideal geometry for kneading in a native bucket. bakery forms (L7, L10, L11, L12), again ideal in terms of heat capacity characteristics.

You are probably right that Teflon is dangerous at high temperatures.
But all the same, I drove into the Metro and turned this bucket in my hands:
1.no problem digging a hole and transferring the whole mechanism to another bucket
2. or it can be even easier - take sandpaper and remove all the teflon. We'll have to tinker a little, but
but ecology ...
Let the bourgeois poison themselves with their technologies))))

What more could you want?

After N years, the coating will lose its strength and microparticles will get into the dough, I think.

After N years, the coating will lose its strength and microparticles will get into the dough, I think.

And then you knead the handles! Much more environmentally friendly. And health, again, benefit!

After N years, the coating will lose its strength and microparticles will get into the dough, I think.

What N years, mulberry end of the world in three hours according to the Mayan calendar, I don’t know what will happen tomorrow, but you are some years old.

You are probably right that Teflon is dangerous at high temperatures.
2. or it can be even easier - take sandpaper and remove all the teflon. We'll have to tinker a little, but
but ecology ...
Let the bourgeois poison themselves with their technologies))))

Have you ever thought about why they say that you need to change the bucket after scratches appear in it? I think that the metal we use is not "the best", but this is my IMHO.

Have you ever thought about why they say that you need to change the bucket after scratches appear in it? I think that the metal we use is not "the best", but this is my IMHO.

Horror!!! That is, we all use radioactive buckets! )))
There are laboratories where they will conduct any tests ...
P.S. When studying the issue, I read reports that many categorically do not want to contact Teflon in any form. This is everyone's personal business.

Girls, your innovation about non-standard forms has come to life
🔗

Have you ever thought about why they say that you need to change the bucket after scratches appear in it? I think that the metal we use is not "the best", but this is my IMHO.

The bucket needs to be changed because:
-makers want money
- when scratches appear from under the coating, substances that are used are released
when "gluing" Teflon to metal. Something like phosgene.Just type in Yandex
Teflon, properties of Teflon and all ..... You can also "ban on Teflon in the United States."

[well said here]

About the coating of the buckets and the attitude to the "question" well said here.

There is also the answer ...

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 baguettes 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 have a question: how high is this cupcake, on which the delivery stands?

I have a question: how high is this cupcake, on which the delivery stands?

The height of the cupcake is 3 cm.

Well, for sure, I didn't find the plate of the right height, so I had to buy a bowl for animal feed and cut it off on the machine! Oh how!

Well, for sure, I didn't find the plate of the right height, so I had to buy a bowl for animal feed and cut it off on the machine! Oh how!

Then, probably, you will need to drill holes in it on the side surface (for ventilation from below, since there are some holes there). Have you already purchased a baguette holder?

Then, probably, you will need to drill holes in it on the side surface (for ventilation from the bottom, since there are some holes there).

And it seems to me, to nothing. Not so tight there. I have a plate made of Soviet stainless steel, powerful, and everything is fine.

And it seems to me, to nothing. Not so tight there. I have a plate made of Soviet stainless steel, powerful, and everything is fine.

May be. I just wanted to warn you, and suddenly you need to drill. We discussed this in the summer, in this thread.

Then, probably, you will need to drill holes in it on the side surface (for ventilation from below, since there are some holes there). Have you already purchased a baguette holder?

No, I borrowed from a friend

I was looking for spare parts for the airfryer and came across a mold for baguettes OW-502430
(mold for baguettes of the Moulinex bread machine OW-502430 SERIE B01-A) at a ridiculous price of 300 rubles. 🔗
Maybe someone needs it.

I have LG, bread in the form did not work
He rose like a cone and pale-pale. I will try again.
The round shape fits, I bake cakes in it.

you can't, you can't go to the bread maker, you will definitely "get infected" with something, now you also want a brick and two small ones ... Lena-Koshatnitsa, Ksyushechka-Plushechka, but you can somehow cooperate and try in Brand 3801. I beg you very much ... Ksenia et stencils will send the little ones, but Lena has a big one in my opinion ...

Anya, did you have a chance to bake bread at HP Brand in L7? Or are you still formless?

And the other day I baked in HP in this form. Not visible in the photo, but the sides are very fried.

The shape is a bit wide, it was close to the heating element, that's why it was fried a lot, you need to raise a little on some stand higher than mine and put a little more dough, otherwise it didn't work out to the edge of the form. And maybe turn it off 5 minutes earlier, in general, you need to practice before Easter. And on top, it turned out so uneven, because I put two and a half times more dough than I fit here, after kneading in HP, I divided the dough into pieces according to shapes. A third - here, and the rest in smaller stainless steel molds, baked in the oven. This is Butter Kulich recipe from Elena Bo.

Tell me where you can buy high-quality GOST forms in Nizhny Novgorod, or at least in Moscow?
Are they only aluminum? Is it many times more expensive from stainless steel?
You need 5 different pieces.

And the other day I baked in HP in this uniform. Not visible in the photo, but the sides are very fried.

The shape is a bit wide, it was close to the heating element, that's why it was fried a lot, you need to raise a little on some stand higher than mine and put a little more dough, otherwise it didn't work out to the edge of the form.And maybe turn it off 5 minutes earlier, in general, you need to practice before Easter. And on top, it turned out so uneven, because I put two and a half times more dough than I fit here, after kneading in HP, I divided the dough into pieces according to shapes. A third - here, and the rest in smaller stainless steel molds, baked in the oven. This is Butter Kulich recipe from Elena Bo.

Tanya, cool cake and shape.

We had these once in the store, I didn't get

Where to find this on the Internet. In China, it is desirable. I found a lot in Ukraine and Russia at once.

Tell me where you can buy high-quality GOST forms in Nizhny Novgorod, or at least in Moscow?
Are they only aluminum? Is it many times more expensive from stainless steel?
You need 5 different pieces.

You do not need stainless steel molds, because they are thin. They have thin walls. wherefore there will be burnt crusts of bread in them. Why do you need stainless steel molds? To be washed in the dishwasher? And the main thing in the forms. so that they have the required heat capacity. And the heat capacity required can be provided only by the good old aluminum GOST forms L7, L10, L11, L12.

In theory, it is easier to wash, well, but to buy, where are the lumens at least?
And now you have to bake in an old large cast-iron frying pan) it lags well behind (the frying pan is burnt and blacker than shoe polish), but the shape is not the same and only 1 ...