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

[Waist]

Oh, how you both showed up here, unseen for a long time !!!
I already wrote, I bake according to Natasha's recipe-Waist "Daily white bread", there is initially 500 flour, but it can be counted. I thought it was a lot for us, but no, we gobble it up in two days! There in the subject and my pictures are. The bread is usually flush with the rim of the bucket.

"Daily white bread", there is initially 500 flour, but it can be counted.

Well, everything is already there ... everything is counted-recounted How in the pharmacy in the instructions Use!

The recipe is here

Natasha, I wanted to add after the "count" what you already have there, but I got distracted.

[Marish]

Marish,
I myself always bake for 400 grams of flour.Then I decided to check the proportions based on 500 grams of flour, baked it, and set it to 500

tell me which dough recipe to use for which baking

We knead the dough for pies on the main one, but for a long time with high quality. Recipe dough modified with SD255
Instant dry yeast 1.5 tsp
Wheat flour 450g
Salt 0.5 tsp
Sugar 2 tbsp. l.
Butter 2 tbsp l
Milk 250 ml
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103548.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9406.0

Hello forum users! Please help me with measurements. I do not have electronic scales, but I really want to make homemade marshmallows for children, and not feed them with chemistry. Whoever has agar, an electronic scale and a measuring spoon from our bread machine - please weigh 4 grams. agar and write down how much by volume it will be in a measuring spoon? I will be very grateful

please weigh 4 grams. agar and write down how much by volume it will be in a measuring spoon?

Natasha, so agar can be different, powder and flakes, from different manufacturers ... What is your agar? If someone has the same, they will measure and be more closely.

Natasha, so agar can be different, powder and flakes, from different manufacturers ... What is your agar? If someone has the same, they will measure and be more closely.

I will have this (it turns out that the link is not inserted - the store of pecusam ru "agar-agar 900" 100, made in Germany) but my daughter only left for the store))) probably it is powder. I haven't done anything with it yet, so I don't know about such subtleties about powder and flakes

I haven't done anything with it yet, so I don't know about such subtleties about powder and flakes

Then it is better to ask those who confidently use agar-agar. If the marshmallow recipe is from the forum, then there you can and should ask about everything related to the recipe. It is very useful to read the entire recipe topic, because many describe their experiences, various subtleties, successes and failures ... All this will help us!

[Natalika_1]

Natalika_1, most likely powder. If so, then I can measure in the evening. I'm unlikely to get there in the afternoon.

Then it is better to ask those who confidently use agar-agar. If the marshmallow recipe is from the forum, then there you can and should ask about everything related to the recipe. It is very useful to read the entire recipe topic, because many describe their experiences, various subtleties, successes and failures ... All this will help us!

Of course from the forum !!! there is not a particularly complicated recipe, I read Temka, it turns out for almost everyone, for me the main problem is to measure the agar)

Natalia, thank you for responding, yesterday I just found your bread - I will bake it with whey, I want it not to crumble. Here whey will soon be from cottage cheese - wait in Temka)))

[Natalika_1]

Natalika_1, most likely powder. If so, then I can measure in the evening. I'm unlikely to get there in the afternoon.

Anchic, thanks a lot, I'll wait)))

[Natalika_1]

Natalika_1, 1 scoop is 2 g.

[Natalika_1]

Natalika_1, 1 scoop is 2 g.

Anna, very grateful !!!!

[Natalika_1]

Natalika_1, you are welcome

I usually bake like this: 3-4 tablespoons of oatmeal, 100 gr. rye flour, the rest - premium flour up to 550 gr. I always bake a large loaf. Then in the store I saw 1st grade flour.And made with the highest grade in half. + from some (not a hangover) added vinegar, 20 grams. It turned out elastic, tasty, similar, right to "Soviet" bread. Yes, I put salt 1 tsp, sugar - 2 tsp. An unexpected result. By the way, I read about the addition of 1st grade flour on our website, but in which section, I don't remember.

[Waist]

Waist, you were right about the fact that my previous bread was "tight". Today I baked milk (but with the addition of rye flour) and poured 20 ml more milk. Small size - jumped almost under the roof.

[Valentine]

ValentineWhat an interesting experience Really nice when you get an unexpectedly good result?!?!
Ira, I'm glad for you If you like the result, write it down At any moment (not hoping for memory) you will have a ready-made recipe. And you can attribute your experiments there, then it will be easy to correct any situation with bread.

[Irina]

Irina, Ikra, but it tastes like bread?

[Waist]

Waist, I will definitely write it down!
Stafahaven't tried it yet. I baked it and went with my husband to a corporate party. Now I am sitting so awake that even the thought of eating even a tiny piece is terrifying. We were in "Yar", very good cuisine. Although just everything, in the sense of delights.

[sazalexter]

sazalexter, and two tablespoons of butter is how much in grams?

two tablespoons of butter - how much is it in grams?

24 grams.

And what will happen if the ingredients are weighed for L mode and baked on XL? Has anyone tried it? How do baking processes differ depending on the size of the bread?

Good question! I will also wait for an answer.

Good question! I will also wait for an answer.

Vit, you are a joker. I'm sure you know the answer to the question.
You are a Panasonic specialist.

It's not that I deliberately just tried, baking the very first loaf, poured ingredients into size L and poking my fingers on the buttons (while looking at the instructions) accidentally chose mode M and noticed this already in the process And nothing - a normal roll turned out True, I was then mode I chose a dark crust - maybe this "temporary shortage" compensated ...

[Yaroslav]

Yaroslav, The XL mode will bake a little longer.

In another topic, I promised to translate the recipes from my instructions for the "Italian" mode.
Girls in the "Russian language" topic helped me with grammar. Thank them very much!

ATTENTION!!! These are recipes for HP, so classic Italian bread will not work, there will be a similarity.

Since the picture is not readable through the forum gallery,
LEAFLET WITH RECIPES, see the links in the spoiler.

Updated! Added recipe "Italian bread (no sugar)"
Of all these recipes, I only baked "Simple Ciabatta", the bread was always good
More details: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=197192.5080

And I am to Thalia with thanks and a report on the "diet ciabatta" But seriously, with big thanks for the recipe for Italian bread baked on diet mode in a Panasonic SD-2510. The bread turned out to be VERY VERY TASTY !!! I took premium flour (10.5 squirrels), size L. In addition, I did not add flour (I somehow immediately liked this neat butter ball). The olive oil was (according to what is written on the bottle) for frying, stewing and baking, a mixture of refined and unrefined. The bread turned out to be really very similar to an Italian loaf in taste (as far as I remember), although the consistency of course is different - due to the different cooking method, there is no layering and large holes typical for "ciabatta" it was delicious). If you find fault with me, then my bread turned out to be sweetish and not very "rubbery" (this is probably due to the fact that the flour was premium, so the richness was added). The bread went up well (though it blew the roof a little, I don't know why). For the photo of the cut I apologize in advance - I cut the bread lukewarm because of impatience, it turned out sloppy. The color of the crust cannot be established in the dietary mode, but the crust turned out to be quite fried, thin and crispy.I ate it right warm with milk and do not regret what I did.

The XL setting will last a little longer.

by what? After all, the time remains 4:00 or 4:05 with a dark crust.

by what? After all, the time remains 4:00 or 4:05 with a dark crust.

By the way, yes. Interest Ask. And I am also interested in another moment: sometimes the temperature equalization time increases to an hour - due to what? After all, the duration of the regime remains the same, for example, 4 hours. It turns out that the proving time is reduced?

[Biryusa]

Biryusayeah, the proofing time is shortening. The baking time, depending on the selected crust color, differs just by a minimum (5-10 minutes, no more). But the temperature equalization time can take away decently from the proving time. Which one (intermediate rise or final proofing) - I don't know.

[preliminary leveling is a balance between the time of heat exposure in the HP and the external temperature in the room where the HP is installed.]

I am also interested in such a moment: sometimes the temperature equalization time increases to an hour - due to what? After all, the duration of the regime remains the same, for example, 4 hours. It turns out that the proving time is reduced?

Once I read here on the forum, unfortunately I don't even remember about where, what preliminary leveling is a balance between the time of heat exposure in the HP and the external temperature in the room where the HP is installed.
If the temperature is below a certain level, then the program starts earlier.
If the temperature is higher than a certain one, the program starts later.
Since the speed of all processes in the yeast dough depends on the temperature, the CP was made in such a way as to run the program at the right time based on the assessment of external conditions.
When the room is cool, the leveling is shorter and the heat exposure is longer: kneading. proofing and baking.
If it is hot, then the leveling increases so that the heat process is shorter and the dough does not stand, does not "run away", etc.
As a result, the change in the balance between kneading and proofing is also variable there.
All this is within the total program time.

In general, everything is done in order to get excellent results under any conditions.

Something like this If I'm wrong, the knowledgeable will correct

But the temperature equalization time can take away decently from the proving time.

For HP, everything is balanced. The proportions in the recipes correspond to the time. If you artificially increase the time, then at least you need to reduce the yeast.

PS: Somehow I wrote it not very clearly, but I don’t know better how to explain

Once I read here on the forum, unfortunately I do not even remember about where, that preliminary alignment is a balance between the time of heat exposure in the HP and the external temperature in the room where the HP is installed.

Natasha, thanks, I found:

Panasonic bread makers have a "temperature equalization" function. Depending on the temperature in the kitchen and the stove itself, kneading will start earlier (if cold) or later (if warm). The colder it is, the more time it takes to rise the dough; if warm, it takes less time to rise the dough. Thanks to this function, the bread in these ovens is of consistent high quality.
The maximum "temperature equalization" time in the main program is one hour.

In the very first post of the topic
!!! Features of Panasonic bread makers

It will definitely not knead before!
At first I kept the stove on the windowsill, measured the temperature with a specialist, it was no higher than +14, then I took it out to the balcony, it was +5. NEVER (!) The alignment was shortened. As it was 30 minutes on the first program or 40 on the French, it remained. There were lengthenings, a couple of times. But then the heat was incredible.
By the way, I really like the predictability of my stove: I always know what I will have time to do after I put the program.

Probably I'm not quite at the address with the question, and the question is stupid, but still: is it possible to bake bread from 375 g of flour in Panasonic if the "factory" recipes contain at least 400 g.Or will the bun turn out to be too small and the stove won't knead it corny? I just really liked the recipe for Italian bread from Thalia (by the way, there is also a pleasant rubberiness and pronounced flakiness, I just didn’t notice them right away when I was eating the half-cooled bread), but if I continue to bake L-format rolls, then I’m corny TRUE You can count the ingredients by reducing them by a quarter, but then it turns out: ¾ st. l. Yeast - 375 g flour - ¾ tbsp. l. Sugar - 2 and ¼ tbsp. l. Olive oil - ¾ tsp Salt - 230 ml. water (actually 233, but I always take a little more flour because of its individual characteristics). How to calculate these three quarters, if only half is marked on the spoon, I will still come up with (a ruler with a marker to help), but a more accurate division is a problem. There is also a recipe for Italian bread from Admin, but it is also for 450g of flour, not 400 and the ratio of ingredients there is different (probably also tasty, but personally to me the option with less yeast and sugar with more butter is somehow closer). Maybe someone has already experimented with baking "lack of volume"?

[teahouses]

¾ Art. l. Yeast

There teahouses spoons

How to calculate these three quarters, if only half is marked on the spoon, I will still come up with (a ruler with a marker to help), but a more accurate division is a problem.

I bought measuring spoons, very convenient: a tablespoon, a teaspoon, half a teaspoon and a quarter teaspoon on one ring

She took out a measuring spoon from her HP, there are divisions into quarters. True, you need to look at them under a magnifying glass, and you may not find such subtle ones.

Is it possible in Panasonic to bake bread from 375 g of flour if the "factory" recipes contain at least 400 g. Or the bun will turn out too small and the stove won't knead it corny?

I always bake at 400 grams and sometimes use a silicone spatula to scoop the flour out of 2 corners. If the kolobok is smaller, then it may not mix.

If for 400 grams of flour, then you can balance something like this:

3/4 tsp yeast
400 gr flour
25 gr olive oil (pour directly into a bucket on the scale)
3/4 tsp sugar
3/4 tsp salt
250 g of water

In principle, everything should work out. If the bread is low-porous and low, then you can add water and the yeast will raise everything.

Veronica, try to bake this way, you may like everything, the difference in taste should be small.

Thanks a lot for the quick response! I will try to modify the recipe on the weekend (to keep an eye on the bun if anything). True, piling a bucket on my scales is not a good idea, I'd rather weigh the butter in a spare spoon.

There are teaspoons

OH! Sorry for misinformation !!! I myself poured the yeast into the tea room, and wrote anything ... And by the way, I also wrote a canteen about sugar, and correctly - a tea room

I bought measuring spoons, very convenient

In my double-sided Panasonic spoon, the teaspoon is marked in quarters, and the dining room - only in half. And in IKEA, on occasion, I bought only 1/5/15/100 ml of a spoon, I really need to buy more "equipment". Yes, and my Maxwell scales should be checked for cheating with addiction

In Panas, I mix the dough for a loaf with 360 g of flour - everything is perfectly mixed. True, then I bake in the oven.

dough for a loaf for 360 g of flour - everything is perfectly mixed

Now, if it mixes, then the rest will be fine. One "BUT", the color of the crust is not set in the "Diet" mode, and therefore, when the volume is reduced, the bread can be baked more fried. You can interrupt the program 5 minutes before the end and the crust will be lighter.

[VENIKA]

VENIKAAs I understand you! But it seems to me that 25 gr. will not save the father - oh, the mother of the Russian revolution. To make the bread last longer, I wrap it in a linen towel, then in cellophane. package and on the windowsill. If you want something warm, then put it in the microwave for 10 seconds, it doesn't taste, besides being warm ...

Thanks telez for the info and entin for participating. Once 360 ​​is mixed in Panasonic - you have to try the version from 375, suddenly it will work out.Although I am confused by the amount of butter - the “fatty” Italian bun with half a kilogram of flour does not really cling to the walls, it is possible that the smaller one will just dangle with a ball on the top of the shoulder blade without mixing properly.
My bread is well stored in a birchbark bread box - a sort of a cupboard with a hinged lid (only I still put a paper napkin on the bottom there). Fortunately, in the neighboring Tomsk region, they are made for almost any size, and there are a lot of ready-made ones on sale. I used to try to store it under a "double" towel (though not linen) in a saucepan on the windowsill, but the bread dried out too quickly. Yes, and there is "multi-day" bread, as I understand it, is not particularly useful.
What's funny is that I don't suffer from overweight at all (rather, on the contrary), and theoretically there is someone to feed the "surplus" of bread (serious competition to street pigeons and ducks wintering on a city river is made by colleagues who have disintegrated into "home" bread and are all reminders of this circumstance ). But the bread turned out to be so tasty that I don't eat it, I just eat it for any reason, and it's somehow uncomfortable to "grow" out of all things in the middle of winter ...

that I don’t eat it but I’m just eating it for any reason

recently I ate a slice of fresh bread with butter and thought - well, why there are a lot of all kinds of "sweets" in the store, but I don't want any of this. But just delicious bread and butter - it's so nice to eat and you always want

[Anna]

Anna, that's right! My husband and I already have breakfast - not breakfast without fresh bread and butter, we still sprinkle a little salt on top With coffee - generally mortality

That's for sure! I specially stuck a piece of farm butter (I took a milk sample from one farm, there are only 100 g each, including butter) to today's fresh loaf.
By the way, I baked again on a fast mode, according to the proportions of dairy from wheat flour, wheat bran, whey and olive oil. Something now I think that it is necessary to reduce the yeast (put one and a half tablespoons). Since I increased the liquid by 20 ml, the bread is breaking into the sky. A little bit more crumbles than I would like. But delicious, barely survived until it cooled completely. And with butter ...

A little more crumbling than I would like

Ira, try to bake on the full program, then the gluten will develop more and the bread will crumble less. For the full regime, it is imperative to reduce the yeast.

Have you tried to put it on hold for the night?

[Waist]

Waist, while I tried the long version only on rye. I will definitely try everything. But fast - so attractive in the pre-New Year park

All Happy New Years and Merry Christmas!
Question about the recipe from the instructions for 2502. Bread with rye flour and bran. It seems to me that the indicated amount of water is 430 ml. I did it twice and both times the roof is "bulging" very strongly. There are no problems with the rest of the recipes.

Here is the recipe itself:
Wheat flour 225 g
Rye flour 200 g
Rye bran 3 tbsp. l.
Sugar 11⁄2 tbsp l.
Salt 11⁄2 tsp
Powdered milk 2 tbsp. l.
Water 430 ml
Dry yeast 2 tsp

Holiday greetings!
This is written in the first message.

Holiday greetings!
This is written in the first message.

Thank you! Here I am a loshara)))

Fried tortillas. Dough according to the recipe for dumplings from the instructions for SD2501, a little onion, raw smoked sausage and soft cheese ...