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

[ass]

with time ass you will feel what and how to do!

Mine does not feel yet, we will train.

Irin, you can connect the "spinal cord" for now! and there, you see, not far already ...

It turned out great.

Urrraaaaa! EARNED!
Celebrating!

Mine does not feel yet, we will train.

Here about the training in general "biskamintarief" will leave

By the way! Yesterday I found out an interesting thing! (did not know before)
If you add a tablespoon of rye malt to bread, in which there is less than 50% rye flour, then you can throw out the bread later!
It rises, bakes, porous, i.e. everything seems to be normal. But! He RAPES when proving and sticks to his teeth after baking! Like plasticine! Until the morning stood in a towel - all the same turd! The recipe has been proven many times! (Darnitsky from Fugasca) just added a spoonful of malt and ppp!
Malt in rye bread gives elasticity, but here it gave ... plasticine b!
So consider (who doesn't know)

Is it about liquid or dry malt extract, or no difference? I sometimes add malt. I have both. "Stickiness" happens sometimes, but I didn't associate it with malt.
But lately, I ask you not to throw your slippers, I am buying Borodinsky St. Petersburg, from the Bread House. There is half a loaf sliced. I eat alone, and even then only in the form of a cheese buffet. So for the eyes. And then you bake, but they do not eat. They, you see, prefer my "compositional" one, with a "white" bias.

[marinastom]

marinastom, I also very rarely buy black bread for salted fish. We sell it in the form of a small brick measuring 15cm * 7cm. I barely finish it, and the remains go to the birds. Therefore, it does not even make sense to start baking at home.

If you add a tablespoon of rye malt to bread, in which there is less than 50% rye flour, then you can throw out the bread later!

I regularly bake such Wheat-rye bread "French"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143054.0

rye flour, if you look, less than 50%
add dry malt, just a tablespoon
good bread)))
I don't know, maybe because there is no sugar in the recipe?
I baked it in the usual mode, and in French, and with butter, and with vegetable
sometimes I add milk powder, I have good milk, real, so it does not spoil the taste, and it is necessary to use it, once I grabbed it for the occasion
I don't add coriander, mine don't like
I also don't always add malt, sometimes I want gray bread without additives
bread always succeeds to glory)))
well, mmm, knock knock knock

If you add a tablespoon of rye malt to bread, in which there is less than 50% rye flour, then you can throw out the bread later!

A very strange story. Maybe just throw out this particular malt? Most often I bake bread where rye flour is one third of the total. I add 2 tbsp. spoons, but not malt, but Naturina or Glofa. And everything's good! I'm not throwing anything away! Now I just don't buy malt. First, I once came across an absolutely terrible mixture with such an inscription. Secondly, malt from different producers can vary greatly in quality, and Naturin and Glofa are always stable.True, I fear that soon they may not be on sale at all for obvious reasons.

If you add a tablespoon of rye malt to bread, in which there is less than 50% rye flour, then you can throw out the bread later!

I do not agree! Added dry malt repeatedly. I never brew it! Of course, bread with the addition of rye flour differs from pure wheat bread, this is understandable, but I have never had anything like this like plasticine!

[always]

A very strange story.

At first, I also did not understand the essence of what was written .... I bake fugaskin Darnitsky bread. There, for 325 wheat, only 150 grams of rye flour is used. Into this bread always I add 1-1.5 tbsp. l. dry malt. I never threw away this bread - it was not even in my thoughts!

Is it about liquid or dry malt extract, or no difference?

This is about dry unfermented malt. Malt from the "Home Bread" store. with unfermented first time baked. maybe because of this? With red, everything worked out fine, but here it was like a custard, only sticky like putty. You can't even tell from the outside!
In general, the "star in shock"!
I tried this malt for the first time ... I'll try it with sourdough rye again - I'll see what happens.
The interesting thing is that there was a VERY intense fermentation! The gingerbread man seemed to be torn apart from the inside! The surface of the kolobok was torn after the second deception. I did not hold the tightness - there was no film! There was a strong smell of carbon dioxide (braga)! PPC some!

There, for 325 wheat, only 150 grams of rye flour is used.

Yes Yes! This one! Excellent bread! and here ... so!
This is the question "knock on wood"

The roof of the bread was like our roads! All in pits 1.5-2 cm deep! and the pits are not because of the thin crust, but the bread rose so much! Yes, and failed in the middle!
This is the first time I've seen this! I have a suspicion that the fermentation was going on very actively ... (yeast from the same bag!)
Maybe this is the malt? Cheerful! Or is it not malt at all ... but some kind of herka?

that somehow very active fermentation was going on ... (yeast from the same bag!)

Fermentation is primarily (90%) influenced by yeast. And the use of yeast from one pack does not say anything at all. There is such a thing as "expiration date", which also applies to yeast. That is, roughly speaking: you opened a pack of yeast (if dry), then they are of the same quality at first, and after a certain time of storage and contact with air (if the bag was not sealed) the yeast loses its properties - that's all ...

Yeast usually LOSES properties! And here, as it were, the opposite!
In general, I sin on malt!

[Here.]

it's not malt at all ... but some dick

This, Mr. Professor, is closer to the truth!
By the way, white malt is used in Riga bread, maybe you should try it. Here.

[* Anyuta *]

* Anyuta *I'm wildly sorry, but yeast from the bag! (dry)
marinastomWhy are we young, almost beautiful? Pour and drink! "Will seek!"
Only with such recipes will my wife kick me out of the house! To take up the kitchen for so long!

A friend brought me a ready-made set for Riga bread. From Pudov. But there is a loaf of 750 gr. And the weight of flour is 500 gr. And it is written that you need to put the whole attached bag of yeast ... But I am somehow scared ... It is not clear how much of that yeast was there. And I have already halved it ...

2 teaspoons. I baked once. Fine.

[maks592]

maks592, Thank you)))

[maks592]

maks592, Maxim, here's what I read about malt:
Unfermented light malt takes an active part in the fermentation and fermentation processes, respectively, is used to accelerate and direct these processes: beer and leavening, winemaking, etc.

Fermented dark malt does not take any part in the fermentation and fermentation processes; accordingly, it is used to impart the color and aroma inherent in red malt: baking, brewing, etc.
Since I'm going to buy malt myself, I decided to find out what it is.

If you add a tablespoon of rye malt to bread, in which there is less than 50% rye flour, then you can throw out the bread later!

Let me disagree. When adding rye flour and malt, it is necessary to increase the amount of liquid and bake time. I bake pure rye for 1.5 hours. And when the bread was too dense, it was also plasticine. And without malt, it's not black at all. They demand black from me. White is a loaf for them. Where's the bread with soup and borscht? Therefore, I spoiled a lot of bread, until I got real rustic rye bread. I bake with a recipe from Arka https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102164.0
And I'm not looking for anything else. Only my program is different. I start with rye # 7. I stop before baking. And on a serif with a double increase, I usually have 4-5 hours (during this time I even leave on business), I turn it on for 1.5 hours for baking. If the bread is correct, the stirrer does not remain in the bread. From my experience.

Unfermented light malt takes an active part in the fermentation and fermentation processes, respectively, is used to accelerate and direct these processes: beer and leavening, winemaking, etc.

AAAAAAAA !!!! I knew! I knew! Thank you! It fermented! (stopped). There was a feeling that now he would get out of the stove and start greeting in a drunken voice!

And when the bread was too dense, it was also plasticine

Not! there is not such a "plasticine" Here, as it were, it turned out strange. Lush bread! Tall! Not wet! but ... the roof is all in nodules and when you bite bread, it sticks to your teeth and after compression does not restore its shape. Absolutely!

greet you in a drunken voice!

I killed you!

And this is my bread: white with the addition of bran

And this is my bread: white with the addition of bran

KRUTIFUL !!!

Girls, girls! Let me congratulate you on the upcoming holiday of beauty !!

On this day - March 8,
I want to wish you
Much joy and happiness!
Well, just not to embrace.

So that you walk like queens,
Raising his head proudly.
And the man looking back,
I would have watched you off.

It is imperative that roses
Those that have seen in dreams.
In extreme cases - mimosas.
But for dinner - by candlelight.

Be always beautiful
They are charming, smart.
Have fun on this day
I wish you from the bottom of my heart!

[maks592]

maks592, Thank you)

Maxim, how nice! thank you!

We can't live without men. And if a man with a head and hands, and even bakes bread ... Well, finally!
Maxim, our congratulations to your wife!

Ladies, how I love you! Happy Holidays

[Maxim]

Maxim, Valentine, thanks for the compliments!!! So nice.

Maxim, Valentin, thank you! And your women with a holiday!

[Wit]

Yes, Valentine, thank you!
Eh-eh! Where is our Kitty-Wit?..

Where is our Kitty-Vit?

Yes, something he has long disappeared. Well, only in March, it would be clear that it is not up to us. It hasn't come in since January.

Wit offended (and I think - fair)
and said goodbye forever (here, I suppose, he got excited).

However "the word is not a sparrow"and "honor is not a ball"...

And my bucket leaked. At first I noticed when I was making batter for pancakes. Then somehow I didn't notice, but today, after the test, I soaked a bucket as always, and then I saw a puddle of water under it. Yeah ... the stove is 3 years and 4 months old. Of course, my husband will replace the oil seal for me in the master class from the forum, but somehow this is all sad. Well, I don't bake bread that way and often, and for the last year I practically haven't baked it in the oven, I just make dough. We still have a large loaf even for 300 grams of flour, we eat it for a week and then throw away the moldy half. And now I got used to making a dough for 250 grams of flour and I make two small rounds, I bake one immediately in AF, and the second in a couple of days.

Shl. Panas disappointed, the price does not match the quality.

Sveta, I sympathize! Somehow unpleasant, especially before the holiday.
But I think this nuisance will surely grow into something pleasant. It must be, it will be!

Yes, no, I noticed it for the first time on Shrovetide week, just today I was already sure that it was flowing. Whether it’s a holiday, or before a holiday, it’s not critical and not really unpleasant. It just amazed that it flowed so quickly. All the same, this is Panas, and not a twist for three kopecks. You choose quality, and you get the same hell, current side view. Yes uzhzhzhzhzh.

Panas disappointed, the price does not match the quality.

Almost 3.5 years, isn't it reliable?
Let the husband go overboard, for sure there is nothing special.

... stove 3 years and 4 months

Purchased on 9/12/11

[Stafa]

Stafa,
Sorry, I didn't finish reading the first time, I had to edit.
Ask your husband to sort it out, it may well after another year or two.
Lubricates for one.

I have already read here on the forum the topic about replacing the oil seal, there with pictures, the husband in the oil seals recognized the valve stem seals, so he will change and do everything for me, that is not the point. I believe that she will work for more than one year after his hands, but here's how I wanted to do without it.

Almost 3.5 years, isn't it reliable?

No, it should work at least 7 years (or 10), I don’t remember how long the service life is for them. For this I bought Panas, not China.

[Stafa]

Stafa,
And how much is written in his passport?
I have a supra, the service life is written only 5 years.

And how much is written in his passport?

7 years old - now I read it.

Either inattentive, or ... Where is the leak in the bucket? I just started to maniac - everything to the king, novedro is not realistic to assure.

Leaking oil seal. There's just nowhere else to flow.

[A citizen]

Lubricates for one.

A citizen, and how often should the oil seal be lubricated? And when to start. If new, then for prevention it is necessary to lubricate?

I have an old LJ oven, it is 9 years old. A bucket about 2 years ago began to grind so hard during kneading, something from the gland crumbled, spilled out, my husband disassembled, collected. So it is, without the part that crumbled, still does not flow and works as it should. Only the panel sometimes glitches, then turns on, or even does not work.
Panas bought it for replacement, so I still bake it in LDZH, decided to use it until the very "death".

[Irina.]

Irina.,
The principle is usually - while everything is fine, it is better not to touch it.
But once every 3-5 years it certainly makes sense.

[A citizen]

A citizen, Thank you. I will know now when to involve my husband in prevention.

Maxim, our congratulations to your wife!

Thank you! I will definitely pass it on! (More precisely already!)

Today is a holiday for girls ... (c)
Congratulations to everyone! (Both girls and boys with their girls!)