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

Is only live yeast suitable for long dough?

I bake on dry yeast, which is fast-acting. I also bought dry ones once, which must be soaked in water for 10 minutes beforehand - I did not like it, because there was still an additional operation to activate the yeast. And so - no matter what yeast to use.

[Waist]

Waist, pour all the water into the dough?

Ol, I pour everything.

which are fast

that's exactly what confuses me that they are fast-acting. Does the dough not ferment in 10 hours?

Well, everything, zabodyazhila, by the morning we are waiting ... French flour thing, French mode, live yeast ... I will hope that everything will work out.

French mode 6 hours, on timer 9, it turns out that the dough wanders for only 3 hours ... not so much

[SOLUBLE]

that's exactly what confuses me that they are fast-acting. Does the dough not ferment in 10 hours?

I think there is a small mistake: yeast is fastSOLUBLE... There are many tables on yeast interchangeability, but something I did not notice that there were any special instructions on this yeast. The difference in activation time.

French mode 6 hours, on timer 9, it turns out that the dough wanders for only 3 hours ... not so much

But all together = 9 hours is good! Everything, we are waiting for tomorrow

So tomorrow has come. I am reporting! I took out a high loaf from the stove, but the roof collapsed completely .... we will taste it as it cools, but now there is no smell of yeast, unlike the previous times.

The difference in activation time.

So in any case, it turns out that it is necessary either to reduce the time of standing of the dough, or to reduce the amount of this instant yeast

the roof has failed completely

looks like a lot of water

So in any case, it turns out that it is necessary either to reduce the time of standing of the dough, or to reduce the amount of this instant yeast

I think the amount should be reduced. In any case, we reduce it for dough, and the longer it is supposed to "stew", the less yeast is needed.

Added Thursday, 10 March 2016 1:01 PM

I took out a high loaf from the stove, but the roof collapsed completely .... we will taste it as it cools, but now there is no smell of yeast, unlike the previous times.

Well ... Olya, how much yeast did you put in? Which of the suggested recipes was baked?
Taste? How does it taste ??

we reduce for dough and the longer it is supposed to "stew", the less yeast is needed.

and one more question is possible? If, for example, steaming for 10 hours, then reduce the standard dose of yeast by about a third? Or even half? I once tried it on pressed yeast, I liked the result, but it is inconvenient for me to have it in the house, I do not bake so often.

If, for example, steaming for 10 hours, then reduce the standard dose of yeast by about a third? Or even half?

There is a third reduction in standard low-yeast recipes and the whole cycle is there for only 5 hours.
I made dough for 12 hours and took a little less than half of the yeast, the result was excellent! At the same time, I did not change anything else in the recipe! But I did it with pressed yeast.
For instant, for sure the same. Take half the norm (from the selected recipe) for the first try. See what happens and correct.
Well i just do it based on real results, I change the proportions to bring it to the desired balance and obtain a certain result.Since flour, and yeast, and everything else in the flesh to a temperature can be different, the most reliable thing is to adjust for a specific result, I think so.

Added Thursday, 10 March 2016 15:58

Honestly, I'm an experimenter in my life. If something doesn't suit me, then it's not a problem for me to change something, try another option ...

[Natalia]

Natalia, I made it according to your recipe, the bread turned out to be very tasty, porous, the only drawback is the roof, but perhaps there was a bust with yeast, my scales sagged and began to change weight. Now I will try this one without a long dough just in French.
I feel I am becoming an experimenter like you!

[Olya]

Olya, scales urgently to reanimate This is our everything. Maybe that's why a normal loaf does not work out, since the scales lie
It's good that the bread turned out delicious

Another point: It is important that the flour is well sifted / sifted. This is necessary both for loosening the flour and for its good saturation with oxygen. Oxygen is VERY important for both yeast and gluten development. I sift, and sift whole grain flour, at least 5 times. This is better for HP, it’s easier for her to interfere with everything. All the same, HP is a device and you should not expect miracles from it, in some ways it is better to "play along"

Olenka, for taste and help to yeast with gluten, you can add a spoonful of some sour milk (sametana, kefir ...). It seems a little, but it affects the result.

And at the expense of experimentation, everything is in our hands. I bought it in the store and that's it, but here - creativity!

[Natalia]

Nataliahow to understand the wind?
And yet ... when I sift it, it sticks to the walls of the buckets, maybe it is very wet?

Right now, sneakers will fly, for many years I have not sowed flour / I don’t know, I don’t follow the kolobok, I bake myself at night or by timer I get a stable result HP Panasonic will do everything herself, like a "self-assembled tablecloth"

[Alexander]

Alexander, but you have to come to this, having worked out the recipes and filled your hand!

There is a third reduction in standard low-yeast recipes and the whole cycle is there for only 5 hours.

Vooot! I would start with a third. Thanks for the recommendations. I will try.

[Alexander]

Alexander, nothing will fly everyone chooses an acceptable one
We are all different and that's great! Unites us - "self-assembled tablecloth"
It is, of course, interesting to experiment, but anything can happen, and your version may not just come in handy, but JUST HELP IT OUT Well you need to know that everything will turn out okay to do it without looking back. Thanks for your option!

Olya, I weigh out flour from a large cup. Scoop some of it into a smaller cup and shake it back to the weighed flour. I do this many times, it really feels like the flour becomes more magnificent and lighter

arini, Try it and come tell you Good bread!

Maybe someone is interested in a forgotten topic, I want to "lift" it a little Proven recipes for Panasonic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

"Everyone chooses for himself ..." (c)
I also stopped sowing. And for the same reason: almost invariably great results!
If I have time to turn off the stove ten minutes earlier ...
And if I don't have time, we'll eat the negritos!

Ludiiiiii, I probably haven't played enough with sifting yet

[Waist]

Waist,
Hello. I found your instructions for using the Panasonic 2501 bread maker in Russian. But unfortunately there are only 4 pages. Perhaps you have more recipes translated. thank you in advance

[Ryslana]

Ryslana, Hello! Here here links to a few more recipes. Nothing else has been translated

And what kind of HP do you have, for Russia or for Europe?

I weigh out flour from a large cup. Scoop some of it into a smaller cup and shake it back to the weighed flour.

SeKKuuundddaughter, I'll write it down! Sifting is through a sieve, and winding is by scooping up a cup and sprinkling back? So? But only the top layer of the tuda-syuda can be sifted like this ... NOT! check ... Yes, you confused me! I'll be like Sasha and Marina!

We are not lazy, are we, Vital? We are pragmatists.

Whoa !!!

Yes, you have confused me!

SorIIII

Vital, of course you have to scoop everything up in order to gradually wind the whole mass. Well, I didn’t finish it. It’s not just necessary to dump it back, but to shake it out ... That's it, the Russian language has left me. Well, it's simple, really. The flour cakes, and even the bran clings to each other and it is more difficult to mix such flour evenly. In addition, as I already wrote, oxygen saturation is important.

We are pragmatists.

I do not call upon the pragmatic gentlemen to sow. I just shared how I do and what happens.

But anything can happen, I can easily do it your way on occasion

PS: So I love you all ... as my family ...

We live without bran! You want it, but you want this one! Here!

That's all And for sure, you want - this, you want - wei

And we are not gentlemen at all, but friends!
Friends-pragmatists ... Creatively ...

Good bread to you!

Thank you! I will unsubscribe about the results

Yes, you have confused me!

It can be seen that the man never blew seeds in the field
Ooooo, but I didn't pay attention that there are different recipes in different languages. In German, even with beer there is

I think there is a small mistake: the yeast is instant.

No, I wrote it right. The packaging says - fast

Right now, sneakers will fly, for many years I have not sowed flour / I don’t know, I don’t follow the kolobok, I bake myself at night or by timer I get a stable result HP Panasonic will do everything herself, like a "self-assembled tablecloth"

Gee !!!
+1
But, proven flour, yeast, electronic scales and a favorite recipe.
Did you guess right?

Added Friday, 11 Mar 2016 00:10

And I also forgot to put the stirrer once.

And I once put on the timer for the night, set all the parameters, but did not turn on the start
In the morning I am surprised that it doesn’t smell of freshly baked bread, I look into the KhP, and everything is there as it was. Upset ..... just horror. I thought that HP was broken. Then, with surprise, she realized that something was wrong. I turned on the program for 2, but it worked.
It’s good that it was a day off, I don’t need to go to work and everything went well. The quality of the bread was not affected by such a long wait.
And once I put the bread for the night, I wanted to start with a delayed start, but forgot to set the timer. Half an hour later, as expected, my smart car started kneading ...
I had to set the alarm at 2 am and get ready bread.

[Waist]

Waist,
Hello. I have HP for Europe. Thank you for your help. I thought that passports are identical for both Russia and Europe. And they differ in programs and recipes.

Posted Friday 11 Mar 2016 11:07 PM

I tried to bake the main fast (program 2), the top cracked and there were shares of flour on the edges of the bread. Only that I baked so I still did not cut it and I don’t know what it is in the middle)

My samobranka refuses to be friends with whole grain flour, another attempt to make friends again ended in failure ...

Ol, why don't you want to try not completely whole grain, but at least half?
I missed something, what proportions did you have?

For many years now I don’t sow flour / don’t wait, I don’t follow the bun, I bake myself at night or by timer I get a stable result HP Panasonic will do everything herself like a "self-assembled tablecloth"

an amazing thing, while I was worried about the result, I was shaking over the bun, etc., etc., my roof was blown off, there was flour on my sides, and so on. But then I forgot, I just pour everything by weight in grams (oh horror, not in milliliters) and always have an excellent result. And I mix different flour, I can sprinkle cereals, pour oil on my eye, and even with whole grain it is always excellent. I don’t keep track of the gingerbread man now. In my case, too, "self-assembly", only you can see very independent, does not like when I climb

[Marina]

Marina, you just looked into the water !!! Today I made it in half, kneaded the bun tighter, 7g of yeast per 400 gr. flour.
Maybe I have a defective French thing?

Yeast as a measure? And what, dry, pressed?
I actually discovered the French regime! With my bookmark, almost always a perfect result. Several times it happened that I was distracted by something and I did not follow the kneading, the finished bread is excellent. It happens that I am a little mistaken in the amount of this and that, and again everything works out.

Pressed yeast, measured on scales. I tried it in French too, but only from 100% whole grain, the roof then fell deep too. After all, wheat turns out great, rye turns out worthily, but this one ... And after all, the koloboks are so pretty, neat

Here, damn it, this whole grain was given to you !!! Peks what turns out, do not torment the figs. Then, if you are hunting a lot, you get overboard and try again.

[Olya]

Olya, figured out the scales?
What does the French flour bag say, the ingredients, the nutritional value? Already just wondering

Natasha, she is not French, just a brand such a French thing. Also attributed: recommended for Panasonic.

Added Saturday 12 Mar 2016 10:54 PM

I took it once, even if it didn't impress me.

[Natalia]

The husband demands wholesome bread! And the most direct is already a matter of principle. And I won't find another whole grain in our "hole" during the day with fire.
I kept thinking about measuring the moisture content of the flour, but then I thought that there was no point, because I was focusing on the bun.

Added Saturday 12 Mar 2016 11:10 PM

Natalia, I figured out the scales (changed the battery)
Flour
Proteins 11.5g
Fat2.2g
Carbohydrates61.5g
Dietary fiber 9.3g

a wonderful thing, while I was worried about the result, I was shaking over the kolobok, etc., etc., my roof was blown off, there was flour on my sides, and so on.

A similar incident happened in our village

As soon as I start to bother, everything is bad. After lunch I discovered that there was no bread at all. I kneaded in a hurry on a fast prog the most common ... No, I still admired the bun I saw that it was sticky, threw a couple of pinches of quick-cooking porridge "7 cereals". The brick is out - you will swing! Smooth, ruddy, smells incredibly delicious

I am writing about the result of my first experiment of making bread by the method of long dough on instant yeast. The bread turned out to be lower and the bun was thinner, but I did not add flour. The crumb turned out to be perforated and denser than usual, does not crumble. The time from kneading the dough to the end of baking was about 11 hours, I used half a teaspoon of yeast (usually 1 tsp). I will do more.

Simple so


It does not get dusty, does not fall through and is always at hand.

[Countryman]

Countryman, and what, right and bake with this thing?

Ira, I think it's just for mixing and cleaning.