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

Congratulations! Welcome!
Just put the yeast on top along with the liquid. Can be crumbled. I don't do anything (most of the time). Our clever stove will do everything herself. And there is no difference which model of the stove. The main thing is Panasonic!

oh, I've already described it more than once, but for now I'll find it ...

There are at least two options.

We take compressed yeast at the rate of 1.5-2 grams for every 100 grams of wheat flour. That is, for a loaf of 500 g of flour we take 7-10 grams (7 is enough for me).

We break off the yeast (the crumbness is evidence of freshness) a piece by crumbling it on the bottom of the bucket, on top of flour, salt, sugar (if used), water, oil and on the main program - this is the first option.

The second - put yeast, half the flour and half the water in a bucket, put on the "pizza" program for 10-15 minutes. Reset the program, add the rest of the food (half flour, salt, sugar, butter and the remaining half water) to the main program. You can put the main program with a delay of two or three hours. It turns out the sponge method, the bread will be tastier!

The second option allows you to immediately check the kolobok (we read the first message of the topic), and it is also good to use it at night - prepare the dough before going to bed, and then put the bread with a delay for three hours. After seven hours, the bread is ready, it will sit in the bucket for another hour, it will ripen. Just eight hours later, take out the bread, it will dry out in 10-15 minutes in the open air.

Rina, why do I succeed with almost no problems? I am most often reluctant to get involved with breeding yeast. It is clear that if we adjust the mode ourselves, then it is necessary. And on the machine, especially on the first programs, where the dough is muddied for so long? Everything is ground into molecules!

where are the troubles? The sponge method is just one step more complicated than the method "put everything in a bucket and put it in the oven", it allows the dough to ripen normally (the bread-maker version is still accelerated) and to estimate the moisture content of the flour. My opinion is that you need to try all the options, then you can choose the one that gives the best result for a particular baker.

And about "everything is ground into molecules" - is this a joke? Or thoughts that yeast cells are damaged by prolonged mixing?
I also read such a cartoon. This is complete nonsense. To damage the fungi, our kneading by hand or in a bread maker is clearly not enough.

where are the troubles? The sponge method is just one step more complicated than the method "put everything in a bucket and put it in the oven", it allows the dough to ripen normally (the bread-maker version is still accelerated) and to estimate the moisture content of the flour. My opinion is that you need to try all the options, then you can choose the one that gives the best result for a particular baker.

And about "everything is ground into molecules" - is this a joke? Or thoughts that yeast cells are damaged by prolonged mixing?
I also read such a cartoon. This is complete nonsense. To damage the fungi, our kneading by hand or in a bread maker is clearly not enough.

No, Rinusya. I, (guilty) probably expressed myself incorrectly. As for the sponge, I will not even "blather" - you are right here one hundred percent! I'm talking about a simple batch. And about the "molecules" I wrote, of course, exaggerated. Sorry again for misleading you, and possibly someone else. I meant that during the kneading-proofing-kneading, everything is kneaded and crushed so much that, by and large, there is no special need to crush at the beginning.
: girl_red: Once again, I will forgive the fasting if I have unintentionally misled someone.

yes, when kneading, everything is usually well mixed. So "crushing the bucket to the bottom" is out of reinsurance.I'm not afraid to smear my fingers, so I just crush the yeast - one movement. And I don't breed anything!

yes, when kneading, everything is usually well mixed. So "crushing the bucket to the bottom" is out of reinsurance. I'm not afraid to smear my fingers, so I just crush the yeast - one movement. And I don't breed anything!

Well, for the part to get dirty, this is the last of the moss phobias. After all, yeast, not Mr. Although, and there have been.

Girls, thank you for the answers, I ran around with the children and I do not have time to answer. It seems that I have been cooking since childhood, and baked bread with my aunt in a Russian oven, but with technical equipment everything is different. I will gain experience, with your advice it is easier and faster. Now I would still decide on the model of the multicooker, otherwise I have no time for the third baby-baby

Now I would still have to decide on the model of the multicooker, otherwise I have no time for the third baby-baby

Take Panasonic, a very good slow cooker.

Today I baked my beloved Darnitsky with pruneshttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 on pressed yeast, threw 7 grams at the beginning of the first batch, crumbled into the middle of the mold. I should note that when baking bread, it smelled differently, somehow nobler, and the taste changed for the better. My husband tried and tried everything, could not stop until half had eaten. It looks like I will try to bake Darnitsky with this yeast.

So Lyudochka and choose between Panas 181 - Cuckoo 1055 - Redmond 90, although I want Cuckoo, it's too expensive 23,000 rubles. Russian, and ours about 6 thousand hryvnia. It's easy to buy Redmond in Ukraine too, oh, how easy it is ... Maybe my first cartoon will be Panasik, and there, with my children, the second will be needed so that my mother has at least some time with the children to play

Today I baked my beloved Darnitsky with pruneshttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 on pressed yeast,

I also switched to compressed yeast. I like the oven on them better.

choose between Panas 181 - Cuckoo

Svetlana there is a Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76468.0

I also switched to compressed yeast. I like the oven on them better.

Now I'm cooking creamy fresh. yeast. Fits very well. We'll check later how it tastes. The only thing for the night I will put with the SAF. I do not want to throw live yeast under the flour, it’s not comfortable. It's one thing to throw dry ones, they are recommended to be mixed with flour, but I have used the living ones all my life according to a different ideology, they are introduced into the dough in a completely different way. Now I throw it into the gruel, on top of the dough.

Hello everybody! Today I decided to try baking a lemon cake in xp. Before that, I baked only in a slow cooker. The cupcake turned out to be incomparable - the way I like it - fluffy and a little dry. In general, you can bake safely! And now Elena put mustard. A is my cupcake.

[And another question for the masters]

Report on creamy raisins on fresh. yeast Now I was drinking tea - I did not feel the difference. I tried to find at least some improvement in comparison with the SAF moment, I did not find it. It turns out that the taste improves on wheat-rye, and on baked goods, I liked it more at SAF. More porous, lighter products are obtained with the same amount of sugar, with live yeast the sweetness is lower (all ate bacteria)
And another question for the masters - According to info from Internet, active yeast is dried "dormant" live, so they need to be "woken up". So why is everyone trying so hard to bake fresh, claiming that they are more useful. The more useful I did not understand. The most useful yeast-free starter cultures.

Hello everybody! Today I decided to try baking a lemon cake in xp. Before that, I baked only in a slow cooker. The cupcake turned out to be incomparable - the way I like it - fluffy and a little dryish. In general, you can bake safely! And now Elena put mustard. A is my cupcake.

Cool muffin, and I haven't even thought of baking bread for muffins yet. According to the info, I realized that the cupcakes should be baked using parchment, or they should be put into a cotton and then baked in the oven. It turns out troublesome.And how is lemon done?

I have it matured very spontaneously. I wanted to bake something, climbed through my bookmarks, and found him. It is very simple to bake, I did not use paper, I just smeared a bucket with sl. Butter-cupcake jumped out by itself. And the recipe is this:

3 eggs, 200gr. sugar, vanilla sugar, 70g. sl. oils, salt, 2 hours. l. baking powder, 300gr. flour, zest and lemon juice (I used half). Baking-1 hour 20 minutes ..

[And another question for the masters]

And another question for the masters - According to info from Internet, active yeast is dried "dormant" live, so they need to be "woken up". So why is everyone trying so hard to bake fresh, claiming that they are more useful. The more useful I did not understand. The most useful yeast-free starter cultures.

I state my thoughts.

I do not believe that dry yeast can be "woken up" quickly, that it will wake up and start working immediately without problems. I do not believe! It takes time to restore vital activity. And since this time we often do not give dry yeast, what is the conclusion? At a minimum, dry yeast should contain additional enzymes. Plus, it may contain some caking agents. Here, look at the article on testing dry yeast in Ukraine.
🔗
The composition may contain rehydrant, starch, emulsifier E491, emulsifier E472c, antioxidant E320. Maybe these are all safe supplements, and even in micro doses, but I prefer a single product.

About the taste. Yes, I can feel the difference. I don't like baking with dry yeast. The ckus is not the same

[Omel]

About the taste. Yes, I can feel the difference. I don't like baking with dry yeast. The taste is not the same

Agree!
I try to bake with pressed yeast. Unfortunately, it is not always possible to buy fresh, and the choice is small, the assortment, in the sense.
A couple of days ago I bought quite fresh yeast. At 6 in the morning I started bread, again Omelin cheese, only instead of half of kefir completely on kefir and vegetable oil. I came home from work, on the table there is a ruddy handsome man under a napkin.

(The can is one and a half.) The third part is gone. The husband took out and "tried". I tried it too. Already less than half are left. That's what fresh yeast means!
And this is "lace" in Omelin.

PS. As always with my favorite 8 Grains.

So Lyudochka and choose between Panas 181 - Cuckoo 1055 - Redmond 90, although I want Cuckoo, it's too expensive 23,000 rubles. Russian, and ours about 6 thousand hryvnia. It's easy to buy Redmond in Ukraine too, oh, how easy it is ... Maybe my first cartoon will be Panasik, and there, with my children, the second will be needed so that my mother has at least some time with the children to play

Buy Moulinex "Cook4me" fantastic thing! In Rozetka, I bought it for 2064 UAH (now a little more expensive), in the store it cost 2999 UAH, and the sellers said that it was swept out immediately, you need to catch it when it appears. You will have a lot of time, cooks VERY quickly and VERY tasty, you will not regret it!

[HERE]

let me remind you that our topic is about bread makers, not multi- and pressure cookers. To resolve the issue of saucepans, welcome HERE

Rina, I'm sorry, sorry for the offtopic, it's just that GSV has three kids, I know what it is, so I could not keep silent I will no longer ...

Well, I don’t cut posts, I don’t stamp my feet. I just remind and redirect to the profile topic

[the best, kind and understanding moderator of the moderators]

Well, I don’t cut posts, I don’t stamp my feet.

That's right! Rinochka the best, kind and understanding moderator of the moderators! 🔗 🔗
If about bread - then about bread ... if about mulvarks - then about MV ...

PySY ... My post can be deleted for a flood!

I have it matured very spontaneously. I wanted to bake something, climbed through my bookmarks, and found him. It is very simple to bake, I did not use paper, I just smeared a bucket with sl. Butter-cupcake jumped out by itself. And the recipe is:

3 eggs, 200gr. sugar, vanilla sugar, 70g. sl. oils, salt, 2 hours. l. baking powder, 300gr. flour, zest and lemon juice (I used half). Baking-1 hour 20 minutes ..

Sveta baking powder is it soda or what is sold in bags? And another question, did you start in a bread maker or in a combine?

About fresh yeast.Creamy raisin with fresh yeast - lost to SAF in taste and texture. And about the "harmfulness" of dry yeast, you can write, read, discuss a lot. And I have a very good indicator - my chronic gastritis (since December at the stage of exacerbation). He reacts very quickly to the quality of the product eaten. So yesterday's breakfast, a loaf of tea with fresh yeast ended in a familiar pain in the right hypochondrium, for half a day. When I ate a roll at the SAF, there was no pain. Conclusion - theory is good, but there is such a word practice, they often contradict each other.

we have here just reviews exactly the opposite met. On dry yeast, the bread was "not right" for the digestive tract, but on pressed yeast everything was in order. In general, everyone chooses for themselves according to their feelings, everyone has their own practice

we have here just reviews exactly the opposite met. On dry yeast, the bread was "not right" for the digestive tract, but on pressed yeast everything was in order. In general, everyone chooses for themselves according to their feelings, everyone has their own practice

I agree, the surest advice is to try both and then be determined, and not read "horror stories about a terrible beast" (I also read and made a decision based on someone else's experience). More often in life .. "the devil is not so terrible as he is painted."

There is no way to save your programs on Panasonic, but it is easy to knead and bake. I knead rye on the pizza setting. Then I turn it off for 1.30 minutes to rise and then turn on the baking. You can knead with any suitable program in the DESTINATION section and then turn on the baking for the desired time. That is, there are options to independently conduct the cooking process.

Do you put wheat flour in your rye?

Yes, there is wheat rye and whole grain, on the usual program 01, the rise time is not enough, so I had to disconnect the bread maker from the network and then turn it on at a moment before baking. Then I tried kneading and baking in different modes, since that is more convenient.

How long did it take to rise and do you need to put malt?

It's up to you, I bake with and without malt.

Recipe.
Premium flour 250 gr.
Rye flour 150 gr.
Whole grain flour 75 gr.
Salt 1.5 tsp
Mustard oil 2 tbsp l.
Honey 40 gr.
Kvass wort 34 gr. or 2 tbsp. l. (from the summer there was a package of "Nordic" homemade kvass, there are 3 bags of wort, and I used it, 1 bag per loaf) Sometimes I do it with wort - 2 tbsp. spoons
Milk / old kefir 200/150 ml total 350 ml. liquids
SAF Moment 1.5 tsp.
Sliced ​​prunes 80 gr.
Chopped pumpkin seeds 40 g - for me the most delicious additives for "rye".

Considering the different flours, I advise you to look at the bun, I do it like a white bun, taut, without a "comma", although when the batch "stops" the bun spreads out a little in shape. At the end of the first batch, the "skirt" disappears completely, if not then I add a little white flour. It is best obtained with very old kefir, sour milk gives a drier crumb, kefir at the end of the shelf life gives a "phlegm" crumb.

By time - set the timer for 1 hour 30 minutes. I look at the rise, basically then I add 15 minutes. As a result, 1 hour 45 minutes. It is possible and more, but I adhere to the rule of raising rye, if you "overexpose", then when baking, the roof still falls, not to the "bench" but falls. Let's measure up with a stick from sushi. I made notches on it - the height of the form into 4 parts. When I take out a spatula, I slightly flatten the dough in shape, it takes up 1/4 of the shape, rises slightly above half of the shape. I look on the roof, if there are a lot of bursting bubbles, I was late.

The most useful yeast-free starter cultures.

Let me tell you the "secret" - there are simply no such leavens. What do you think bread rises in sourdough dough? Yeast. Only not industrial, but wild yeast multiplied during the preparation of the leaven. How useful they are, or more useful than purchased ones, is an unanswered question. These discussions are going on and there are supporters and opponents of both. Everyone chooses according to their own, often intuitive preferences, because, unfortunately, most of us cannot check what exactly has multiplied there in the leaven, since we are not microbiologists in general and for this analysis we need special equipment.

Tanya, I will also reveal a secret - there are ways of making bread without using yeast, which I had in mind.

Is Sveta baking powder soda or what is sold in bags? And another question - did you start in a bread maker or in a combine?

Lena, baking powder is in bags, not soda ... But kneading in a combine ..

Tanya, I will also reveal a secret - there are ways of making bread without using yeast, which I had in mind.

Oh, I get it. By the way, I've heard about baking powder and soda. Just a little bit the word Sourdough confused.

Lena, baking powder is in bags, not soda ... But kneading in a combine ..

I understood how I can help the gastrointestinal tract by making a cupcake oven. Lemon is very interesting in composition, I will definitely try it.
And for baking powder, three days ago my daughter called, asked what was wrong. I was preparing cookies and threw a packet of Dr. Oetker baking powder through the kitchen, the smell of urea went, she was frightened. I sometimes use baking powder in baked goods, but I have never used this brand before. They also seem to differ in composition. You must read the composition in the store.

probably the smell was not of urea, but of ammonia. Then it is ammonium - one of the chemical leavening agents, it is used in those recipes where you should not use soda - there is no acid (sour cream, kefir, lemon juice, vinegar) and / or a lot of fat (it can taste like soap). For example, I am happy to use it in the "capital" cupcake - there is no acid, and there is a lot of oil. But you need to be careful with ammonium - it requires a very clear dosage, up to tenths of a gram.

Hurrah! Bought Panasonic 2502 !!! I suffered for a long time with a choice, bribed numerous programs "Dough", "Rye" and excellent reviews. I baked the first bread on the main white regular one from the oven recipes, only replaced the dry yeast with live one (diluted 10g in water). Judging by the "exploded" roof of yeast a bit too much (and it tastes like a smell for me, my son is fine), next time I'll put 8 g. My son liked it, I like denser bread. My husband has not come from the second shift yet, so he will try later. Next I will bake rye and wheat. I don't know how to attach the photo yet, so if it doesn't work out, I'm sorry.

Hurrah! Bought Panasonic 2502 !!!

Yaneska
🔗

What a beautiful congratulation !!! Thank you!!!

Replenishment in our ranks !!! Happy breads !!!

probably the smell was not of urea, but of ammonia. Then it is ammonium - one of the chemical leavening agents, it is used in those recipes where you should not use soda - there is no acid (sour cream, kefir, lemon juice, vinegar) and / or a lot of fat (it can taste like soap). For example, I am happy to use it in the "capital" cupcake - there is no acid, and there is a lot of oil. But you need to be careful with ammonium - it requires a very clear dosage, up to tenths of a gram.

It turns out to take for lemon cake without ammonium, thanks for the tip. I somehow immediately "crossed out" this bag from the list of purchased products.

Hurrah! Bought Panasonic 2502 !!!
Congratulations on your good choice.
For fresh yeast, I throw 8 grams at 450-470 grams. and 9 gr. 550 gr. flour. It rises very well, but still tears off the roof. I looked for the cause for a long time and reduced the yeast, reduced the liquid, changed the regime, and the answer was in flour. Today speckled 2 white (Dnepromlyn and Makfa) for 450 gr. flour - 8 gr. Yeast result Makfa, gave a smooth beautiful roof, Dnepromlyn again tore off. Finally I realized that Dnepromlyn "chews" with gluten, all the baked goods rises strongly and tears off the roof. I'll have to go to MacFoo for now, although it's more expensive, but I really love the beautiful top.

I have already given up Dnipromlyn ... Now I bake on Lugansk-Dobrodiya ... I like it ...

It turns out to take for lemon cake without ammonium, thanks for the tip.I somehow immediately "crossed out" this bag from the list of purchased products.

if there is lemon juice in the muffin, then I would generally replace the powder with regular soda. Baking powder (baking powder) usually contains acid.