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

The second batch has just started. I guess I was in vain worried, the bun is softer

And someone will tell you about the "skirt" Or is it a secret

And someone will tell you about the "skirt" Or is it a secret

A 'skirt' is what?

And someone will tell you about the "skirt" Or is it a secret

When kneading a dough containing rye flour (and, like, sticky), at the bottom forms, as it were, a skirt, I call a puddle, of dough. Sometimes it disappears, sometimes not. That's the whole secret.

So it is on the first kolobok, at the beginning of the batch there is always, and then at the end, when it takes all the flour, it disappears. Conclusion - while there is a lot of liquid, the dough is liquid that's smeared. That is, if there is no skirt right away, this is "bad" a lot of flour What will the "masters" of the forum say.

Nope, rye dough has a different skirt.

To your health. Elena, and bread on two yolks is better, without proteins, I mean Try it, I should like it.

I will definitely try, I make Easter cake only on yolks. While the leader in our large family. But bread is interesting.

Nope, rye dough has a different skirt.

Another one?

[here]

Here here is there a video. With further mixing, part of this sticky mass still remains at the bottom - a puddle-skirt.

Flax, I'm not a master, but I bake rye-wheat bread every other day. On the Rye, flour 50/50 or 60/40 setting (60-rye, 40-wheat)
I had one bread "in a bucket", now I always keep track of the bun, the skirt and it happens to me, when I first master the recipe, then I adjust it to fit my bun, usually when the skirt smears under the bun, I add 1-2 tbsp. l flour why? because otherwise my bread will be with a sticky crumb or the roof will collapse in general, I like the crumb drier, but this thing tastes good.

Oh, but pure rye, it's generally porridge, there is no kolobok

Flax, I baked cheese, I also didn't like the taste. Yesterday I wanted to tell you about it, then I changed my mind. The taste and color .........

Me too, the girls baked different cheese, and purely with cheese, and with cheese and onions in French mode, I don't like it either
Better to put cheese on top of a bun

Flax, I'm not a master, but I bake rye-wheat bread every other day. On the Rye, flour 50/50 or 60/40 setting (60-rye, 40-wheat)
I had one bread "in the bucket", now I always keep track of the bun, the skirt and it happens to me, when I first master the recipe, then I adjust it to fit my bun, usually when the skirt smears under the bun, I add 1-2 tbsp. l flour why? because otherwise my bread will be with a sticky crumb or the roof will collapse in general, I like the crumb drier, but this thing tastes good.

Oh, but pure rye, it's generally porridge, there is no kolobok

Thank you for something that is clearing up, sometimes I sometimes have no "skirt" on mixed bread, now I will immediately understand what is with the proportion now, and how I can correct it (only white creamy turns out - there was never "a skirt") Otherwise, I'm experimenting, I change the composition in the recipes, but there is still no experience to predict the result. Only then at the family council we decide whether this is better or this is worse. It will take a long time to go to pure rye, the body is "hard"

[here]

Here here is there a video. With further mixing, part of this sticky mass still remains at the bottom - a puddle-skirt.

Marina looked, thanks for the link, but my heart is breaking, looking like this Vanya, wielding iron in the form. Straight horror. I only go to mine with a silicone spatula. Here are the people who do not take care of technology

And someone will tell you about the "skirt" Or is it a secret

This is when the dough is smeared along the bottom, and the bun is on top. Of course, closer to the end of the batch you need to look, and not at the beginning. I somehow baked according to the recipe from the forum and did not remove this skirt (for a long time), so the bread turned out to be good too and the roof did not fall off. But the recipe warned that this skirt should be and remain. I'm describing everything about rye-wheat.

[Lagri]

Lagri Thanks for the advice.Viennese is a "miracle", when such a flavor was baked, it was indescribable (Darnitsky beat on the flavor). The night was cooling down, and in the morning, girls - lovers of dark bread Well, very tasty, just with butter. Highly recommend who have not tried it yet. Even now I don't know which one I will bake more.

Handsome bread! Yes, big - it looks prettier. But I still bake small ones in order to eat faster and a new oven.

Marina looked, thanks for the link, but my heart is breaking, looking like this Vanya, wielding iron in the form. Straight horror. I only go to mine with a silicone spatula. Here are the people who do not take care of technology

Me too on first view

Handsome bread! Yes, big - it looks prettier. But I still bake small ones in order to eat faster and a new oven. Me too on first view

Most interesting, Creamy with raisins - on the trail. the day tastes better, the pulp is saturated with the aroma of raisins. And more observations - they do not stale in a regular bread box ... and in half a month I threw off 1.5 kg. So much for miracles. This is about fears that they will recover, although I now eat "a little" more bread, but without cheese.

Helen, the bread is wonderful.

[Vanya28]

Marina looked, thanks for the link, but my heart is breaking, looking like this Vanya, wielding iron in the form. Straight horror. I only go to mine with a silicone spatula. Here are the people who do not take care of technology

He also has a spatula that is not metal. Who, who, and Vanya28 He knows the policy of bread-baking better than most.

Helen, the bread is wonderful.

Thanks for the rating. Now I'm running to get the second one, my son-in-law will come for him in half an hour. They are still planning to buy (they put Hotellok in the queue) In the meantime, they are running to me for sweets

And my daughter-in-law loves to eat my bread, although they also have HP, but they themselves do not want to bake.

[Vanya28]

He also has a spatula that is not metal. Who, who, and Vanya28 He knows the policy of bread-baking better than most.

Video We look closely from the moment 3:20 to the end - it's metal!!!!

And my daughter-in-law loves to eat my bread, although they also have HP, but they themselves do not want to bake.

Yes, we pamper them, but I am a strict mother-in-law, I quietly bring them to the purchase, and there I will give my daughter all the recipes and go ahead, and then the competition "Who is better?"

What's the use, I gave them the recipes, but they don't want to make bread, so occasionally they will bake a cupcake and that's it.

[Lagri]

Lagri Thanks for the advice. Viennese is a "miracle", when such a flavor was baked, it was indescribable (Darnitsky beat on the flavor). The night was cooling down, and in the morning, girls - lovers of dark bread Well, very tasty, just with butter. Highly recommend who have not tried it yet. Even now I don't know which one I will bake more.

What a wonderful piece of bread Helen has baked! I also want to bake one, give me a recipe or a reference? And then today I baked Viennese with seeds, so I barely saved the bread, the recipe was wrong, there was such a liquid in the bucket ...

A.. . everything ... I found a link, this is the one that I baked too, Len, and how much flour and liquid did you knead?

What's the use, I gave them the recipes, but they don't want to make bread, so occasionally they will bake a cupcake and that's it.

What are the store buyers still buying?

Only I can eat bread, but neither at home.

What a wonderful piece of bread Helen has baked! I also want to bake one, give me a recipe or a reference? And then today I baked Viennese with seeds, so I barely saved the bread, the recipe was wrong, there was such a liquid in the bucket ...

A.. . everything ... I found a link, this is the one that I baked too, Len, and how much flour and liquid did you knead?

I counted everything + 20%, changed the sugar for honey. And then I kneaded the dough for "Pizza" until "beauty" (a scapula for rye), turned off the bread maker from the network (interrupting the program). Hands in oil, centered, lightly pressed. Made a dash of flour in the form. I started the kitchen timer for 1 hour 30 minutes. , when it rang, looked, added another 15 minutes. I looked at the dough under the line. I turn on baking for 60 minutes. I'm leaving. At the end of 15 min. I keep it heated and take it out, carefully. It is very soft.Twice with water from a spray bottle and cool under a towel.
I won't say for sure now, the son-in-law has already taken away the second Viennese, and each time I added rye flour during kneading, to a "crisp" bun.
Another oil was added 1 tbsp. l. on a spatula, the second after adding prunes, and another half before "centering" the bun, so that it would be easier to move it in shape. The first loaf was made on kvass malt (it is sweet), therefore 30 gr. honey, I tried the second on liquid bread - I threw more honey 60 gr. Prunes on my volume 70 gr. If you want to, I will reset my draft.

Only I can eat bread, but neither at home.

Here are the lazy "cunning". Well settled

If you want to, I will reset my draft.

Yeah i want
The bread is delicious, you still want to bake
I love it with sunflower seeds, I used to buy a shop "Polyushko" called, in St. Petersburg we sell this

[Elena 65]

I started the kitchen timer for 1 hour 30 minutes. , when it rang, looked, added another 15 minutes. I looked at the dough under the line. I turn on baking for 60 minutes.

Elena 65, but there is the Rye mode ... what is not suitable? I always have this one on Rzhany. And if something is wrong, then I turn off the x / n from the outlet a couple of times for 7-8 minutes while raising the dough. Enough. Of course, you can stand and bake in different ways ...

[Elena 65]

Elena 65, but there is the Rye mode ... what is not suitable? I always have this one on Rzhany. And if something is wrong, then I turn off the x / n from the outlet a couple of times for 7-8 minutes while raising the dough. Enough. Of course, you can stand and bake in different ways ...

The fact is that I made a recalculation (more food), then I throw in the prunes later, then add the second part of the oil when the prunes are evenly distributed in the dough, and then add rye, looking for "balance". As a result, the time allotted in rye (approx. 10 minutes) is not enough for me, I do not have time. The ascent time also needs more than 1.45-2.00 (in 1.35 mode). This option makes my work easier, so I use it.

[it's metal]

Video We look closely from the moment 3:20 to the end - it's metal!!!!

Did you notice that his bucket is somehow unusual, without coating? Light gray. Like aluminum or some kind of steel. Perhaps he just has it for kneading and proving it, if the baking is in the oven, for example. Or for video tutorials. And it's much more convenient to knead with a metal spatula, you can get into any crack with it. But he's a pro. And so even if the bucket is uncoated, it is possible to break the mixer during kneading, if the blade overlaps with it. It happened to me at the dawn of my bread-making journey. But, it is true, the spatula was made of wood, and that was enough to bend my comb stirrer. Thank God, the engine did not gag and the shaft was in place. Since then - only with silicone pieces I go there.

Good people, help! Getting ready for Lena's second attempt at baking butter. When preparing, I suddenly noticed that I took 10% cream. I took it from the shelf without looking and got lost. Prescription requires 20%. What to do?! If, instead of the declared amount of 20%, you plump twice as much cream of 10%, will this save the situation? Not? What to do?

[Wit]

Wit, I think it should be left as is (add the amount of your 10% cream for the recipe). The bread will still work. The main thing is to get the correct flour-liquid ratio.

Only butter is missing. Calculate a simple proportion, as in the problem: "the baker mistakenly took 10% instead of 20% cream, but he has butter with a fat content of 72.5%. How many grams of 72.5% (or 82%) butter should the baker add, to give the total grams of butter in a butterbread recipe. " What data is missing to solve the problem? Amount of 20% cream in the recipe.

[Creamy]

Only butter is missing. Calculate a simple proportion, as in the problem: "the baker mistakenly took 10% instead of 20% cream, but he has butter with a fat content of 72.5%. How many grams of 72.5% (or 82%) butter should the baker add, to give the total grams of butter in a butterbread recipe. "What data is missing to solve the problem? Amount of 20% cream in the recipe.

Aha, wait! To me Creamy not enough to bake a creamy one!
Thank you Lagri I'm going for a second try

[Wit]

Wit, well, I don’t believe that such a problem cannot be solved. This is not to translate into a prayer.

[Wit]

Wit, well, I don’t believe that such a problem cannot be solved. This is not to translate into a prayer.

🔗

The stove stood for almost a week, languidly waiting for work. Finally, I crawled to her. I made according to the recipe for dairy in the instructions for the stove, but added an egg - I could not resist! The result exceeded all expectations! My skeptics were forced to submit and admit defeat. Phrase: "Now, instead of going to the store in the morning for bread, dad - to the stove!" Now attention! I deliberately took in Ashan (ba-aa-alshoy supermarket - an explanation for non-Muscovites) flour and yeast of their brand of not the best quality. So that the stove immediately and under the breath! And she gave out such goodies in response. Even my acrimony is put to shame!
Good quality flour and yeast in stock ...
Thanks again to the members of the forum for their help in choosing a stove!

[Vit,]

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Vit, but I still love you, even this one!

Yes, "Pani Sonya" can bake a candy.
And I swung at jam tomorrow to buns I will try the Jam program.

[Vit,]

Vit, but I still love you, even this one!

Yes, "Pani Sonya" can bake a candy.
And I swung at jam tomorrow with buns I will try the Jam program.

Try it, you will succeed. I got a delicious cherry. Only here I was advised not to get carried away with this function of the bread maker.

[Vit,]

Vit, but I still love you, even this one!

🔗

Well guys, well done, they made me laugh from the heart, kindly.

wow, there are passions here!

Simax, I confirm the recommendation not to get carried away with cooking jam in a bread maker. The reason is quite simple: sugar syrup is an almost all-pervading thing, I suspect that then it will not be possible to completely wash the bucket, some sugar will remain, for example, around the shaft. And with subsequent heating, the sugar can burn, which will be sooo bad for the rotation mechanism. I don't remember from Panasonic, but from other stoves there were cases when, after active jam-making in buckets, the shaft simply wedged. Do you need it?

Irina, thanks for the detailed excuse clarification
That's how it is! Then it is not clear why this function was invented? It's good that they warned me, if only I would do business ...

Olya, she wouldn't have done it. To twist, you need to make jam on our semi-industrial scale. And yet - our ratio of wages and the price of a spare bucket is clearly not European. Therefore, we are forced to save the buckets to the last.

It is quite possible to cook jam, you just do not need to get carried away with it. In addition, I believe (this is my opinion) that cooking jams with their fruit acid in aluminum molds is not the smartest option. That is, if the coating is damaged somewhere, then it is not worth making the jam. And the coating is damaged easily and quickly., Even with the most careful use.

Cooking jam from time to time "to the table" will not kill a bucket.

[Lagri]

The second attempt to bake a creamy one according to Lena's recipe was successful! And delicious!
I tested flour and yeast first and baked a simple basic, (01-L-KS).
Result inspired
🔗
I reported yesterday on preparations for the second attempt. The attempt was on the verge of failure, but saved Lagri
And this is what we have with Lagri turned out creamy!
🔗

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Deviations from Lena's recipe:
- instead of 4.5 tbsp. l sugar or 100 gr. honey was applied 2 tbsp. l. sugar and 50 gr. honey.
The whole batch followed the kolobok. Until midnight. Then Since I was on my nerves, I slept soundly and overslept the signal that baking was over. The bread stood for 20 ... 25 minutes. Therefore, such roastiness.I almost lifted the lid of the bread machine and fell out of the bucket. This was the first time I saw such a rise. On the roof, even a horizontal platform formed and began to crawl out of the bucket.
The deliciousness is awesome. Barely noticeable sweetness does not interfere with eating bread with borscht.
I mark Lena with the "Thanks" button.
Creamy and

I bought myself Mrs. Sonya sd 2500 but there is no simple black bread like baking, help me write so that there is little time and the program number