Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Len, did you track the bun with bad flour?

I tracked it, this is Tamara's recipe, I did it for the first time, but for the first time I do not interfere with the recipe. Here the reason is not in the bun, but in the flour, the flour does not swell (floating), the dough turns out to be very liquid, hence the defect of the loaf.

[HERE THERE]

We had experiments here on freezing the sensor HERE THERE... It is not worth playing with this by forcing the stove to operate in unsuitable conditions. When the sensor is overcooled, the stove may well begin to heat the food intensively, considering that the food is too cold, and in the kitchen there is "Antarctica". Result: the yeast may simply die.

And in your case, Elena, the stove simply did not create the necessary heating for cool products, considering that due to the overheated case, that will be enough. She does not monitor the temperature all the time, but at certain stages.

Here the reason is not in the bun, but in the flour, the flour does not swell (floating), the dough turns out to be very liquid, hence the defect of the loaf.

I don’t argue. I have experience in baking with such flour. Once I poured and poured flour, then freaked out, decided, as it will be, so okay. And it turned out well. I just asked for statistics.

That's why I wrote about an attempt to deceive electronics, which I checked on my own experience, it's better to wait a little, it's easier.
Natasha, in this case, the Frenchman really likes her "light texture" of the crumb, so she did not add flour, she used this flour for other purposes. And interestingly, in the recipe there are three types of flour, wheat, rye, whole grain - with such a problem, what kind of flour would you add ??

Lena, strong gluten creates a light structure. With a mixture of different types of flour, wheat is added, but if it has weak gluten, then I throw semolina.

the same "Frenchman" on good flour
Handsome My favorite "Frenchman" - I immediately recognized him! Lena you have such wonderful breads. I plan to bake yours with prunes one of these days. I also posted a recipe for "family" bread for the diet regimen. Look - you might like it.

That's why I wrote about an attempt to deceive electronics, which I checked on my own experience, it's better to wait a little, it's easier.
Natasha, in this case, the Frenchman really likes her "light texture" of the crumb, so she did not add flour, she used this flour for other purposes. And interestingly, in the recipe there are three types of flour, wheat, rye, whole grain - with such a problem, what kind of flour would you add ??

And don't add. In French mode, the dough is really softer or something. I just want to add flour, but not worth it

Lena, strong gluten creates a light structure. With a mixture of different types of flour, wheat is added, but if it has weak gluten, then I throw semolina.

At first I thought that only wheat was bad, changed it - the result is even worse (all three types of flour were from the same manufacturer). I replaced all the flour, the result is excellent, if I add semolina I will change the recipe, but I didn't want that, I wanted to get not only tasty, but also beautiful bread (and the first, despite the falling roof, was very to my taste).

And don't add. In French mode, the dough is really softer or something. I just want to add flour, but it's not worth it

I also thought so and was looking for a solution in another way, someone does not like the soft, fluffy crumb structure of homemade bread (difficult to cut and smear with butter) but it suits me very well, my husband has heartburn from the dense crumb and I have "cobblestones" in my stomach. And I don't smear butter - I put it on top in stripes, it's tastier

I wonder how semolina will change the taste? It is made from the same wheat. You try it, maybe on the contrary it will be even tastier.

I wonder how semolina will change the taste? It is made from the same wheat. You try it, maybe on the contrary it will be even tastier.

Lena, I already have a recipe with semolina - 500 wheat + 50 semolina on a butter loaf, while I want to learn how to bake without it in "table" breads. Now there are so many options for ready-made recipes, but I have not yet tried all the modes, so for now I am trying the recipe-baking mode and adjusting it a little "for myself".

but I have not yet tried all the modes,

Well done, Elena, she tests all modes. And I tested only 8 modes in a year of using the x / stove, and somehow others were not useful to me. Although, of course, in theory, it would be necessary to check, except for Jam and Fruit in syrup. These two modes - I certainly will not try.

Well done, Elena, she tests all modes. And I tested only 8 modes in a year of using the x / stove, and somehow others were not useful to me. Although, of course, in theory, it would be necessary to check, except for Jam and Fruit in syrup. These two modes - I certainly will not try.

Masha, or more precisely, which ones I have already tried, I noticed that each mode has its own peculiarity in the batch (time and number of batches) and rise (time, number of mixtures and temperature regime). Have you checked the one-grain? What's the feature ???

No, I didn't check it. I've only used 1, 3, 7, 8, 12, 13, 19 and 20. None more yet. I manage with these 8 modes.

Lena, I already have a recipe with semolina - 500 wheat + 50 semolina on a butter loaf, while I want to learn how to bake without it in "table" breads.

Flax, so semolina is the same grains, i.e. flour of the highest quality with a lot of gluten. It doesn't change the recipe, it improves the quality of the flour. Although, to be honest, a couple of years ago I came across an incomprehensible semolina that did not improve bread in the least.
And I finally changed the yeast. And the stove is clearly baked, the last three loaves please me.

There are two types of semolina - brand M and brand T. Mark M is produced from flour of soft wheat, and Mark T is obtained from durum wheat, so you should look for it. True, I saw only the M.

There are two types of semolina - grade M and grade T. Grade M is produced from soft wheat flour, and Grade T is obtained from durum wheat, so you should look for it. True, I saw only the M.

Stunned, here in the flour, not like "the truth" can not be found, they write anything on the packaging and the class is optional (I still get a little angry when recipes for pancakes or bread are written on the package with flour) And then there are two kinds of semolina (yesterday I poured semolina a I threw out the packaging). I haven't figured out the flour yet ....... I'll go to the kitchen, experiment with the modes (put creamy raisins on a different mode, satisfy curiosity)

[Dry yeast 2 tspWheat flour 300 gRye flour 260 gSalt 11⁄2 tsp l.Sugar 11⁄2 tbsp. l.Cumin 1 tbsp. l.Kvass (still, with malt) (dark beer) 400 ml]

Girls, I've experimented here. I want to share. In the recipe from the book "Bread on Kvass" I replaced kvass with dark beer.
Dry yeast 2 tsp
Wheat flour 300 g
Rye flour 260 g
Salt 11⁄2 tsp l.
Sugar 11⁄2 tbsp. l.
Cumin 1 tbsp. l.
Kvass (still, with malt) (dark beer) 400 ml
For some reason, there is no oil in it - I added 1 tbsp. l.
Here's what happened:


Surprisingly, it turned out very tasty bread

[Dry yeast 2 tspWheat flour 300 gRye flour 260 gSalt 11⁄2 tsp l.Sugar 11⁄2 tbsp. l.Cumin 1 tbsp. l.Kvass (still, with malt) (dark beer) 400 ml]

Girls, I've experimented here. I want to share. In the recipe from the book "Bread on Kvass" I replaced kvass with dark beer.
Dry yeast 2 tsp
Wheat flour 300 g
Rye flour 260 g
Salt 11⁄2 tsp l.
Sugar 11⁄2 tbsp. l.
Cumin 1 tbsp. l.
Kvass (still, with malt) (dark beer) 400 ml
For some reason, there is no oil in it - I added 1 tbsp. l.
Here's what happened:


Surprisingly, it turned out very tasty bread

Tamara, what a beauty I can’t try, but the crust is so golden, this is probably the beer "to blame".

Tamara, what a handsome man. I also love bread with kvass-beer. They give such a light aroma-mmm.

I myself did not expect that it would turn out so tasty and, the main thing for me, is that the crumb turned out to be finely porous and at the same time airy!

Tamara, what a handsome man. I also love bread with kvass-beer. They give such a light aroma-mmm.

Well, I got hooked. I haven’t tried the “family” one yet, but they are already tempted to try beer bread (you have to find natural beer in the store). I love beer, but I drink only in "establishments", draft beer. I wonder what kind of bread with him will be ???

I had beer (or rather confiscated from my husband) "Golden Griffin". I looked at the composition - there are malt and hops and no more additives.

And the cask seems to me even better. In general, it should be without preservatives and the shelf life is short.

We bought another Panasonic for newly converted lovers of homemade bread baking and found a hardcover recipe book for a bread machine in the box. a rare recipe without panifarin ... (in each recipe from 10 to 40 grams). From the suggestion to add 80 g of malt extract to the bread !!! I'm shocked.
So I'm afraid to give this colorful advertising brochure to beginners, as if not to discourage all the desire to bake bread ...

I had beer (or rather confiscated from my husband) "Golden Grmphone". I looked at the composition - there are malt and hops and no more additives.

And the cask seems to me even better. In general, it should be without preservatives and the shelf life is short.

And I was sure that the "Golden Gramophone". Like our songwriter from Russian radio.

So I'm afraid to give this colorful advertising brochure to beginners, as if not to discourage all the desire to bake bread ...

you can give, but warn you that this book is not worth the oven. Better to let them come to us - we have here and the recipes checked-rechecked, and the bread is safer (without unnecessary additives).

Listen, I took the meter readings today - I have so much electricity on fire! I'm shocked, it turns out that Panas is a very energy-intensive car.

Listen, I took the meter readings today - I have so much electricity on fire! I'm shocked, it turns out that Panas is a very energy-intensive car.

Natasha, are you baking around the clock? I figured, I have no more expense than before. I also use two multicooker.

Natasha, are you baking around the clock?

Of course not . Two bookmarks a day. No, well, I don't have a thousand. 50 kW more than that month. I got so much in December-January when we had a polar night.

That's right. For each tab there is about 1 kW and it goes ... The stove bakes for an hour, the mixtures last for 20 minutes, plus heating for normal temperature ... so it runs. I don't think that's a lot.

here it comes. I don't think that's a lot.

Not fatal, of course. LV just consumed little energy, I did not notice it. Therefore, a revelation has descended upon me now. How many then do mulks = baguette makers eat?

How many then do mulks = baguette makers eat?

Natasha, here she was with me! But, again, I didn't notice any special "forays". Either because I bake 2-3 times a week (we eat little bread), or because then the counter was old, it was generally more economical. With the new, Mercury, we count for every sneeze.

So I'm afraid to give this colorful advertising brochure to beginners, as if not to discourage all the desire to bake bread ...
[/ quote]
I also came across this book. But I have already baked on it and it turns out well. I read about panifarin on the forums, I didn't see anything wrong with it, I bought it, but I didn't see the difference - what's with it, what's without it. I really liked the recipe - poppy seed roll in a bread maker, very tasty! I even used apples, cut into slices and sprinkled with sugar, instead of poppy. During baking, the crust slightly caramelized (apples flowed), but it turned out very great! I have not seen bread with malt up to 80g, probably did not reach it. But I often use recipes from the forum, verified

Yesterday I bought this one for my mother-in-law on the DR - outwardly I really liked it !! She's got such an old lady, but here ... there's a spacecraft.I have a quick glance at the modes, a lot of repetitions, that is, dust in the eyes of the consumer .. I leafed through the gift book, I was not impressed, to be honest! BUT device addiction has rolled up to my throat with a nasty lump ... I still want one now! The main thing is that the grandmother will need to show and demonstrate the possibilities of the gift, so I think ... why should I use it a couple of times and then pack it again? And then suddenly there is something different from in my model

Yesterday I bought this one for my mother-in-law on the DR - outwardly I really liked it !! She's got such an old lady, but here ... there's a spacecraft. I have a quick glance at the modes, a lot of repetitions, that is, dust in the eyes of the consumer .. I leafed through the gift book, I was not impressed, to be honest! BUT device addiction has rolled up to my throat with a nasty lump ... I still want one now! The main thing is that the grandmother will need to show and demonstrate the possibilities of the gift, so I think ... why should I use it a couple of times and then pack it again? And then suddenly there is something different from in my model

Lena-ah! What a change of image!
Why is it baba, why is it bang? But amusing.
In a whisper. PS. Outwardly, I like your old woman more. I myself regret that I did not have time to buy the same, they took it out of production.

Wedding. In the smoke, a drunken groom is sleeping at the table, a friend comes up to him and says: - Wake up, you are at the wedding. Groom: - Ik. Whose wedding? - Yes, at your wedding, you got married today. - I got married, and who is she? - Yes, we really didn't see her, you got married in 3 days. - What's her name? - Yes, we don’t know, chi Galya, chi Polina. Groom (clutching his head): - Cipolino?

Wedding. In the smoke, a drunken groom is sleeping at the table, a friend comes up to him and says: - Wake up, you are at the wedding. Groom: - Ik. Whose wedding? - Yes, at your wedding, you got married today. - I got married, and who is she? - Yes, we really didn't see her, you got married in 3 days. - What's her name? - Yes, we don’t know, chi Galya, chi Polina. Groom (clutching his head): - Cipolino?

I am reading. I think, well, Sasha, that Temko has beguiled a little. And then she turned to her post. And it felt better, it came.

wanted to contact Rina, lately I've been baking with "wet" (raw) yeast, I usually put bread in French, I put everything in and the program "French", it always turns out good wheat bread, but today I decided for the first time (ugh * 3) try Darnitsky bread from Fugaska. and did the following, put rye flour, yeast, sugar, salt, half of the water, kneaded on Pizza, and then added the rest of the ingredients and turned on the Basic program ...
Here I sit and am afraid, I think it will work out or not ... Tell me what?

nuuuu ... I think it will work out. Why rye dough? (I would put wheat in the first batch) And it seems like "Darnitskiy" works great on "main" right away, without dough.

nuuuu ... I think it will work out. Why rye dough? (I would put wheat in the first batch) And it seems like "Darnitskiy" works great on "main" right away, without dough.

I thought that you always recommend making a dough, I bet on French and never made a dough, but mostly when I tried it without dough, it turned out to be wheat worse .. and why did I shove rye? -that's not to get confused in the scales, but then the "garden" head will forget something ...

[nothing will light up? is everything ready ?? or should the cupcake be in direct contact with the bucket through the paper ??]

Experienced users, please tell me ..
I looked through the forum but did not find the answer to my question
is it possible in hp to bake cupcakes in other forms (but in a bucket) .. about non-standard forms, I found the topic, but I'm not interested in this
in my hp (Panas 2500), you can bake cupcakes only if there is paper in the bucket .. I line the bucket with baking paper, pour the prepared dough there and bake. The result is completely satisfactory to taste, but I do not like its shape .. what do you think, maybe someone tried it - there are such paper molds for cupcakes, is it possible to simply put this mold with dough and bake in a bucket of hp, or, for example, first paper + mold? nothing will light up? is everything ready ?? or should the cupcake be in direct contact with the bucket through the paper ?? there are still such forms of aluminum. sheet .. but all. probably not an option at all ?? These are the molds I had in mind .. I wanted to ask the same thing about silicone molds - can they be installed in HP ??

thank you in advance

[Monaco]

Monaco If installed in bucket then everything that fits there, paper molds, silicone and aluminum. The main thing is not to put them empty... Only with the product! Nothing will light up If in doubt, remember physics lessons at school, experience with setting fire to paper wrapped around a nail
It will be cooked, for sure, you just need to choose the baking time

thank you, this is a discovery for me))) I don’t remember physics from school
clarification - do you need to lay the paper ?? between the mold and the bucket ?? or not .. the instruction was such a wording - "put the baking paper, the dough will burn if it directly touches the mold"
by baking time - in the recipes from the instructions the baking time was recommended, it suited me perfectly - no more, no less .. if there is a mold, can the baking time change ?? why? upwards ??
thanks again

[Monaco]

Monaco If you use a mold, you don't need to put anything in the bucket. Time will change, the weight of the product is less, the contact with the bucket is worse. In which direction I do not know, try, creative success!
PS: We do baked goods in De'LonghiEOB 2071

Friends-bakers, tomorrow is X hour, I promised the family this year a cake from a bread machine, and she herself was confused. There are many recipes, but the result is not always successful judging by the photo. Maybe it's better not to spoil the food and buy ready-made? Does anyone bake a cake in a bread maker?

[Playful]

Playful try this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123727.0 I baked it last year in Kenwood, I really liked it. And yesterday baked in Panasonic. Super came out.

Tell me the recipe, can anyone bake it, it's faster Ukrainians may know
Here are Kolachi how to make dough in a bread maker?

[cake in a bread maker]

Friends-bakers, tomorrow is X hour, I promised the family this year a cake from a bread machine, and she herself was confused. There are many recipes, but the result is not always successful judging by the photo. Maybe it's better not to spoil the food and buy ready-made? Somebody bakes cake in a bread maker?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0 did not bake but looks very good.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214497.0 baked, but I think I need more eggs for Easter cake. I bake Easter cakes by hand, in the oven - because of the round shape, There are a lot of yolks and butter. If the family loves baking, then the second recipe is not bad.

Kulich https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html verified repeatedly
this one is good too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0

[Butter cake (Elena Bo)]

I've already baked this one twice already: Butter cake (Elena Bo)
It turned out very tasty, but every time the walls looked sideways, today I baked the same cake (or rather Easter cakes) in the oven, it turned out perfect! The dough was kneaded in KhP on mode 14 "basic with raisins", then baked in the oven as the owner of the recipe advised.