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

Yee. it's not grief! Here's a look at what I did this winter:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.280
I ate it anyway. Delicious!

I did it in winter:

So I had this too! Conclusions made. But here I did not predict! Although before that the baking was ordinary, on the same flour, but it was with a smaller amount of water So rose! But all the same - aroma, taste ...

I decided to share and warn bakers from the Northwest region and St. Petersburg, who sometimes buy flour in "Lenta". When sifting, I found some garbage in the sieve. To the touch - pebbles the size of a poppy seed. To give it up or am I just getting drunk?
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🔗

[Wit]

Wit It's good that they warned me True, I have been buying Tver "Extra" for many years, but the information will still come in handy

I decided to share and warn bakers from the Northwest region and St. Petersburg, who sometimes buy flour in "Lenta". When sifting, I found some garbage in the sieve. To the touch - pebbles the size of a poppy seed. To give it up or am I just getting drunk?
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Vitaly pebbles or grains. If there are grains, then one of the versions is grain residues (there are a lot of such grains in whole grain) If there are pebbles (industrial waste), it is better not to take this manufacturer-packer.

Precisely pebbles, Lena! I would even say that it is sand.

Precisely pebbles, Lena! I would even say that it is sand.

80% dishonest packer, I would ignore the products he packaged. How many years I have been buying flour, I always pass it through a sieve, I have never seen anything like it. Sand or for weight or workers swept loose from the floor, it was once in my pasta. But there clearly the manufacturer was to blame.

This is also the first time.

Damn, what if my ikeevsky sieve mug sifts such crap? There is a fairly coarse grid. Although, we do not have such flour. Tverskaya Extra used to swim, but did not turn to stone.

removed two mixes

Here it is! It is lazy to do this, but this is the simplest thing that can be done to increase the proving time. Thank you, Lena, for the tip.

Here it is! It is lazy to do this, but this is the simplest thing that can be done to increase the proving time. Thank you, Lena, for the tip.

And I'm not lazy, I really like to eat beautiful loaves, I definitely do this on my favorite "Darnitsa cake", I don't do it, the crumb turns out to be too heavy for me.

I definitely do this on my favorite "Darnitsa cake",

Yes, Lena, if you like it or not, you have to take out the spatula on rye, otherwise the result is not happy.

Good time everyone! Tell me how to determine what to choose XL-L-M, if the recipe does not specify what size to put on HP? And how can you reduce the size in the specified recipe XL and want a smaller L for example. You need to somehow count the amount of flour, water, etc. Thank you.

I don’t look at the size at all, I have a big loaf all the time

I don’t look at the size at all, I have a big loaf all the time

what if I want a small loaf, but a recipe for a large one?

what if I want a small loaf, but a recipe for a large one?

Reduce the amount of flour and liquid by a certain%, I hardly touch the salt and yeast, I look at the sugar from the "desired" sweetness. Size XL for 5 minutes increases the entire mode, And so what is the essence of indicating the size did not understand. Experience is still not enough.
If the recipe does not indicate the size, I look at the table in the instructions 400gr-500gr-600g total amount of flour

what if I want a small loaf, but a recipe for a large one?

the recipe is easy to recalculate, and if you indicate the size on the HP, then I do not pay attention to what is displayed on the HP

And how can you reduce the size in the specified recipe XL and want a smaller L for example. You need to somehow count the amount of flour, water, etc. Thank you.

I do this: if the flour recipe contains 500 grams, and I need to take 400 grams, then 400: 500 = 0.8 is the coefficient by which I multiply the weight or the amount of the remaining ingredients. Here's a recalculation.

I do this: if the flour recipe contains 500 grams, and I need to take 400 grams, then 400: 500 = 0.8 is the coefficient by which I multiply the weight or the amount of the remaining ingredients. Here's a recalculation.

And I do so

It seems to me that the kneading time depends on the chosen size of the loaf, it seems a little, but it changes.

It seems to me that the kneading time depends on the chosen size of the loaf, it seems a little, but it changes.

no, I checked, maybe baking, which is most likely

Damn, what if my Ikeev sieve mug sifts such crap? There is a fairly coarse grid. Although, we do not have such flour. Tverskaya Extra used to float, but did not turn to stone.

Yesterday I sifted rye SPudov, in the mug there was either a piece of plastic, or a piece of glue with which a paper bag was sealed.

Today I decided to bake Ordinary white bread according to the first recipe for 1 program, and there is not much wheat flour of the 1st grade left at home, only 290 grams. I just took rye flour, added 110 grams, and the rest as according to the recipe (I took pressed yeast only, not dry yeast) and everything was also kneaded and baked perfectly.

Panasonic is great!

And I have been baking for a long time according to this 1 recipe on 1 prog only two types of bread - on the highest grade completely with dry onions (2 tablespoons) and the second bread - the same flour in half with CZ with seeds and sesame seeds. I dabbled in others and that's all, ate, but these everyday breads stuck.

It’s just that I, with the addition of rye flour, was tricky with other programs, but it turns out that the main one, the first, is suitable. Now, if most of the rye flour, then, for sure, this program will not work. Now I will bake wheat-rye on the 1st program. And I bake wheat breads mainly from 1st grade flour.

It’s just that I, with the addition of rye flour, was tricky with other programs, but it turns out that the main one, the first, is suitable.

You are not looking for easy ways.
Normal heroes always go around (C).

Reinsured ...

And I have been baking for a long time according to this 1 recipe on 1 prog only two types of bread - on the highest grade completely with dry onions (2 tablespoons) and the second bread - the same flour in half with CZ with seeds and sesame seeds. I dabbled in others and that's all, ate, but these everyday breads stuck.

Brightwing, sister! I do that too.
In general, I noticed that I have only two programs in use: main and pizza. With raisins: I did not manage to stretch the spring at the dispenser to the required extent. I poked around a couple of times, got stuck from my husband for the lying screwdrivers (she did as Vit told). But the door opens as she pleases. I don't bake pure rye (or more than half), they are better on sourdough.

But the door opens as she pleases.

Marin, and this is from the beginning of the purchase, or has it become so over time?

Marin, and this is from the beginning of the purchase or has it become so over time?

Mash, honestly, I won't tell you. I rarely use a dispenser. At first I completely forgot about him. Then I tried it a couple of times and spat on it. Well, and x with him.

Masha, and all your cats are so cute, it's a miracle! Are you a cat lady?

Yes. I love cats very much!
And I also occasionally use a dispenser: well, bake a cake, for example.
A yeast dispenser more often: when there is no pressed or when there is no time - I put everything together and entrusted it to the oven.

And I went to visit my nieces and brought them a loaf. They love very much. Here they are


For dinner there were pancakes with strawberry jam!

[Wit]

Beautiful nephews Wit! And what kind of bread?

[Wit]

Beautiful nephews Wit! And what kind of bread?

Creamy from Lena. We've already eaten one loaf

I don't bake pure rye (or more than half), they are better on sourdough.

I don't bake pure rye rye, everyone's stomachs are sick, but I baked 50/50 with sourdough a couple of times in my own. On the main one. Kneading on pizza.Non-leavening, too, for the main bake, well, I have no choice, unlike you (winking smiley).

And I went to visit my nieces and brought them a loaf. They love very much. Here they are
For dinner there were pancakes with strawberry jam!

Vital, you and Masha agreed, or what? And the avatars have changed, and the pictures are shown. We spanked the Panasonkovaya Temka. A hunt for pancakes.

Good evening Good people))))

I want to ask for advice)))
Yesterday I discovered. that my yeast is dry with a shelf life of up to 05/05/2013, and the package is still half full, I bought them just in case there were no living ones, and for the period I did not look at all silly
what to do with them now? throw out?
I baked with them yesterday, the bread turned out to be good

Yes, test them and the whole business. Here is a link, there are several options. 🔗
Good luck!

[Wit]

Wit, thank you very much )))

Vital, you and Masha came to an agreement, or what?

In the, damn it, bakeries. And I have recently begun to like to throw myself in the ground. Oh, I'm flooding again. Rina, don't hit!

I have dry yeast with a shelf life of 05/05/2013, now what to do with it? throw out?

If this is SAF yeast, then they are not even half a year old. They are dry ... If anything, do the proofing a little longer and that's it.

[Oca]

If this is SAF yeast, then they are not even half a year old. They are dry ... If anything, do the proofing a little longer and that's it.

Oca, instant dry yeast Angel, pack 500g

Good evening Good people))))

I want to ask for advice)))
Yesterday I discovered. that my yeast is dry with a shelf life of up to 05/05/2013, and the package is still half full, I bought them just in case there were no living ones, and for the period I did not look at all silly
what to do with them now? throw out?
I baked with them yesterday, the bread turned out to be good

While they are raising the dough, as soon as they "die", you will immediately see it in the loaf, then throw it away, and sometimes check them for smell (a strong yeast smell, indicates a large number of "dead" bacteria and it appears in baked goods).

Creamy from Lena. We've already eaten one loaf

Nice, damn it. Greetings to the nephews from Ukraine.

Nice, damn it. Greetings to the nephews from Ukraine.

Thanks Lena! Transferred. And you also told me how you taught me to bake this bread. They listened like a fairy tale!

Have a nice day, everyone! Yesterday I baked my 5th bread. While I am simple baking, 4- baking large XL 600g. flour. And yesterday I decided to reduce it by M 400g. I laid flour according to the Panasonic book. At the end of baking, large bars from the bucket spilled out easily by turning and shaking. And the little one yesterday and so and so, only succumbed by the intervention of a silicone spatula from the edges of the bucket. The spatula never remained in the bread. Tell a novice baker, this is because he is -M- proportions. And what can be done to facilitate his fall out of the bucket? Thank you.

I constantly bake M size and the bread always pops up well, I just sort of ruin the bucket a little, or you can let the bread stand in the bucket for a couple of minutes and then the identity jumps out very well.

Have a nice day, everyone! Yesterday I baked my 5th bread. While I'm simple baking, 4- baking large XL 600g. flour. And yesterday I decided to reduce it by M 400g. I laid flour according to the Panasonic book. At the end of baking, large bars from the bucket spilled out easily by turning and shaking. And the little one yesterday and so and so, only succumbed by the intervention of a silicone spatula from the edges of the bucket. The spatula never remained in the bread. Tell a novice baker, this is because he is -M- proportions. And what can you do to make it easier to fall out of the bucket? Thank you.

Ways.
1. Leave the bread in a bucket for a while, then shake it out.
2. Wrap the bottom with a damp towel, the bread will peel off and easily pops out.
3. If a spatula remains in the bread, I take it out with a Chinese stick.