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

There is a signal there. Go to page 17 "Adding Additional Ingredients ..." Good luck!

Vit, here they are

Thanks, Konstantin, for the link! I take it!

good time
I thought about the scales and strained everyone here. It turns out that this is a "sore" topic not only for me. But thanks to this moment I remembered that there are 2 more new weights ... I will conduct experiments
Who hung it like that?

And you can link, Nika!

[exactly the same]

I have a question too. If we bake bread in Panas on the main Prog and want to add some seeds or so on. When is the best time to do it? I have no signal for action from the stove.

why such a strange model? all panasiks have the Basic program with additives (raisins and so on, as they translate), it is exactly the same basic only with a squeak for additives.
Additives are added 5-7 minutes before the end of the batch.
Here are the tables
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=104691.40
But we must take into account the fact that Panasik changes the time and conditions of the batch depending on the heat in the room, therefore it is not good to track the batch, unnecessary dances around the stove.

Bread recipe. Please note that I am also a kitchen dilettante. Therefore, these are only thoughts.

Admin (Tatiana) ,
Kneading from Panasonic is slightly different from Hitachi for the better. She does not have the first and second kneading, and then lying between them. Panasonic has the only and unique mix, the only difference is in the intensity of the blade movement at the beginning and end.

Svetlana
Very possible the reason for the unreasonableness and the weakest point in this recipe was pointed out by Tatyana, but in passing. I'll just draw your attention.
wheaten in. s.-140g, c. z-140g, hercules-100g,

the bread rises because the 3D spatial structure of the gluten is blown up by yeast gases.
Therefore, if the bread is not fluffy, it is necessary to look for the reason in the lack of gluten or loosening. You can taste the lack of gluten. There is no gluten in cupcakes. So if your bread tastes crumbly like a cupcake, look for a lack of gluten.
If the bread is like bread, but dense, increase the yeast.

What we see in the recipe. Good gluten is only in wheat flour, and even then, provided that it is strong.
and the percentage of this flour in the recipe is only 1: 2
At the same time, it is known that at least 40 percent of wheat flour should be in order to raise, for example, rye bread and dances with tambourines are already needed.
That is, there is a minimum of gluten.
Whole grain flour is very weak and delicate, there are different ways of gluten in it, but more often it is very little, and, most importantly, it cannot be kneaded much, we will tear the gluten. And torn gluten - tasteless bread will turn out.
Hercules is generally a solid additive. Hanging with a load on gluten.

Total .. we have. Because of the whole grain flour, intensive kneading cannot be used, and the high kneading temperature, its gluten is weak and may not stand it, which means that the taste of the bread will deteriorate.
At the same time, for fluffiness, we must develop well a small part of the normal gluten in wheat flour.

To simplify the task, there is a main way: to increase and strengthen the load-bearing component in the recipe:
First, choose the strongest wheat flour.
Strengthen the gluten in the recipe in all ways: a little whey, ascorbic acid, and kefir will also be useful. The acid strengthens the gluten.
Choosing whole grains is also stronger.

Or make, for example, a small addition of dry gluten. Probably, I would stop at the latter.

Then I would take care of the delicate gluten of whole grain flour, choose the most notintensive. That is, the program whole grain or dietary... The water would flood cool.

Much depends on the quality of the purchased whole grain. It can be stronger and weaker. If you're unlucky and a very weak one comes across, then I would generally use dances with tambourines: I would only knead the dough lightly on dumplings. I would send the bucket to the refrigerator and start the program, while the leveling is in progress, let the dough cool, and return the bucket right before kneading, the goal is to give extra time for the gluten to swell and start kneading the cool dough, weak gluten likes colder.

Hercules would be crushed to make it easier to lift the gluten.

Or, again, I made a small addition of dry gluten. Just a little so that it doesn't harden the bread.

If you're lucky and there is a strong wheat and a strong whole grain, then gentle programs are enough. If there is not enough gluten, you will have to twist.

The main program mixes at the highest temperatures and the most intensive. Designed with 100 percent strong flour with good gluten. Tear the weak.

Well, as Tatiana advised, you can try to increase the amount of yeast. To make it easier to lift the rolled oats.

[fffuntic]

I have an Ikeev scale. Everything suits me.

Added on Tuesday 28 Feb 2017 18:34

fffuntic, Thank you so much. So I painted everything well. I will use your and Tanya's advice.

Sveta,
I will also focus on Tanya's advice on salt. Salt also has a positive effect on gluten. It is bad to allow a lack of salt with low flour.
And, in addition to acid, you can try to shove egg white too to enhance the properties of gluten.
Moreover, if dry gluten requires a little extra moisture for itself, I do not write this, because it is assumed that the rule of a kolobok will be observed, then with egg white it is generally easier.
Well, cold is the best friend of whole grain

[fffuntic]

fffuntic, I will have flour c. from. Limak and c. h. wallpaper wheat. Or look for another?

Added on Tuesday 28 Feb 2017 07:08 PM

Tsz Garnets

[fffuntic]

fffuntic, I will have flour c. from. Limak and c. h. wallpaper wheat. Or look for another?

Added on Tuesday 28 Feb 2017 07:08 PM

Tsz Garnets

I am not very familiar with the manufacturers. I buy whatever comes across.

And then I act as Luda-Marianna_aga taught

I knead two or three koloboks of 50 g of soft dough flour, but you can mold a cube from it, and leave it.
I start to wash after 15 minutes, half an hour, an hour. I see how much gluten is washed and what it feels like.
That is, I squeeze and weigh as much as possible. Ideally it should be dried, but I don't bother like that.

Thus, I see that the maximum gluten is formed immediately or after an hour. Many or few.
Elastic, or like a rag.

But .. even when you make the same dough, you can already see how much flour is different by the amount of water. As a rule, the one that is strong, it is also water-absorbing.

Average bread flour for 50 g of flour will eat 32-35 g of water without problems.

If cereal water picks up sharply less baking water, then the fact that it is weak is immediately clear, it is necessary to protect and improve in every possible way.

But, if you are lazy, then it is worth making a trial batch with precautions. Add whey (you can add up to 20 percent, if only it is not acidic) to the flour, or ascorbic acid on the tip of a knife, let the rolled oats be in pieces, but not very large. If you decide on protein, then add 2-3 percent of the flour weight. That is, 8-9 g is a tiny little one.
And for the whole grain program with cool water. Water is something like a pump room. Not to be soft. Hard water for low gluten is good too.

If you are not lazy at all, then make a feint with a bucket in the refrigerator. That extra cool gluten swell is a good thing. Tanya's hitachi has it in the program: as much as 40 minutes
Allows any flour to win. In Panasika, engineers don't really consider weak flour.

[fffuntic]

fffuntic, yeah, how much you need to know and take into account. I will slowly master

And you can link, Nika!

Now we tried to use them, everything seems to be fine, they go into negative territory, the tare weight is dropped, and there is a choice of modes: milk, water, flour and butter.
I wonder what kind of oil?
It turned out that "Garnets" does not report in 500 packages of 10-15 gr. or spill out of the packaging.
While I have found "MacFoo" for myself, I'm not sure about the rest. Panafarin, did anyone add? Is it worth it?

Oh, what good fellows you are - I only have time to copy all the tips

Nick, but do not copy the link. It's so long, it goes beyond the screen.

Nick, but do not copy the link. It's so long, it goes beyond the screen.

Vitaly found the "Delta" KCE-18-01 desktop, electronic scales at the market, and they send them to
🔗

The spouse bought a year ago, about 500 rubles. We also bought a new product with removable measuring spoons ... we didn’t make friends with them, in vain I threw out 800 ..

Here's what I just saw:
OPENER FOR TEST This recipe I spied on from Yulia Vysotskaya, the result exceeded all expectations! Ingredients: wheat flour - 12 parts baking soda - 5 parts citric acid - 3 parts It often happens that you run out of baking powder for the dough already in the cooking process. What now, urgently run for the powder? Moreover, many unscrupulous manufacturers use not entirely high-quality chemicals, and sometimes genetically modified ingredients to reduce the cost of production. You can, of course, use vinegar slaked soda, but this method has several disadvantages. For example, baking soda doesn't always fully react with vinegar. If the baked goods contain fermented milk products, then this is not scary, it will react with lactic acid, but if there are no sour foods, the dish may acquire an unpleasant soda taste. Secondly, the release of carbon dioxide, which is necessary to loosen the dough, occurs outside the dough and quickly dies out. Use this dough as soon as possible. We will be helped by ingredients that are present in almost every kitchen: flour, soda, citric acid. Put 12 parts of flour, 5 parts of baking soda, 3 parts of citric acid in a clean, dry, glass jar with a tight-fitting lid, with a dry spoon. Close the jar with a lid, shake vigorously - the baking powder is ready for the dough! It can be stored for as long as you like, the main thing is that moisture does not get in.
What are your opinions?

What are your opinions?

I read several times (as before the giraffe ..) realized that this is only for baking. Into bread, daily, in my amateurish opinion will not roll.
I am delighted with the comments of the last days !!
I look forward to discussing the topic with impatience!

I read several times (as before the giraffe ..) realized that this is only for baking. Into bread, daily, in my amateurish opinion will not roll.
I am delighted with the comments of the last days !!
I look forward to discussing the topic with impatience!

somehow I don’t want to add lemon to bread ..., but in case of an opportunity, it may do, but I’ll hardly use it, if only in pancakes or light pies
Bye everyone, thanks for your communication.

I didn’t understand. Why lemon or baking powder in bread In yeast bread, yeast serves as a baking powder, they are also responsible for gas formation, which results in pores in bread.

Baking powder / soda makes soda bread, crisps and muffins ... All this is closer to muffins, and far from yeast bread

Here's what I just saw:
BAKING POWDER FOR THE DOUGH

There are a lot of confectionery topics on the forum and the hostesses know how to make baking powder themselves using flour and starch AND A LOT OF EVERYTHING !!!

why such a strange model?

The model is quite simple 25o1, but I do not live in Russia and the instructions are not very clear, but there is bread with yum, I just did not pay attention. But on a simple Prog, there is no signal
Thank you table 3a!

Added Wednesday 01 Mar 2017 01:24

There is a signal there. Open page 17

on page 17 of my brochure it is written about something completely different.
Next I will listen to the signal more attentively. In previous bread makers there was a loud signal, in this one I never heard it.

[Vika]

The model is quite simple 25o1, but I do not live in Russia and the instructions are not very clear

Vika, in your oven for baking with additives this is the mode № 03 .
What language is the manual for your stove in?
My English-language instructions for baking with additives are written and shown on page 14.

Added Wednesday 01 Mar 2017 01:35

In previous bread makers there was a loud signal, in this one I never heard it.

Model ... 25o1

So in this kind of dispenser for additives you should have Therefore, probably it does not beep, I have to do it myself.

[Waist]

Waist, Natasha, there are many languages, but in more detail in French and Dutch. Yes, yes, I already realized that this program is called bread with raisins
and I confused the model: girl_red: I beg your pardon. I don't have a dispenser.

on page 17 of my brochure it is written about something completely different.
Next I will listen to the signal more attentively. In previous bread makers there was a loud signal, in this one I never heard it.

Vika send a personal soap, I'll throw off the instructions for 2501 if you need.

Added Wednesday 01 Mar 2017 07:21

I didn’t understand. Why lemon or baking powder in bread In yeast bread, yeast serves as a baking powder, they are also responsible for gas formation, which results in pores in bread.
And a LOT OF EVERYTHING !!!

[Mirabel]

Mirabel, Vikayou probably have 2500 or something. In any case, they all have the same kneading algorithm: kneading for 20 minutes, a couple of minutes pause (in which additives are put, if there is no dispenser, then on programs with additives it "broadcasts" about it), then another kneading. In total, about half an hour.

Bakeries, with the first day of Spring!)))
AND

it's still Cats Day!)

Rituel, and you! You’re probably already warm ... Kidneys haven’t moved yet?

[Marina]

Marina, set off !!! But what ... yesterday I saw on the lilac. And also on the dogwood ... in my garden!)))
At the same time, in honor of the Day of Spring and Cats ...

Added Wednesday 01 Mar 2017 08:10

I'll show you Bread ... from Mistletoe, simplified by me for our HP.

Added Wednesday, 01 Mar 2017 08:14

Here he is Handsome "Bread on NON-Strained Whey"
This is such a delicious and tenderness. MUSH loves buns ... I'm holding back, of course, but it's bad at it! ...

Margarita, bread, looks good

The sun came out !!!! I went to work in the sun! All kind, sunny day

And here is the cutter ...



They know, after all, assholes that they are warm to cut BOTTOM, but who can tolerate!)

I have no signal for action from the stove.

Mirabel, I have the same model as your Panasonic 2500. You need to set the Basic program with raisins, this is the 03 program (I know that you have a menu in French). Add everything except additives. And then HP will give a signal.

[Nika]

Nika, Thanks a lot, but I have 2500
Marina, Aha she is! Thanks a lot for the clarification.

Added on Wednesday 01 Mar 2017 11:08 am

Margarita, Bread is handsome !!!

[Nika]

Nika, Thanks a lot, but I have 2500

Vika, the instruction is given alone for these 2 models.
I want to try baking the daily white bread recommended by NaTalia on a new scale,
I didn't find any serum, I bought a mozzarella, I'll report it ..

[Nika]

Nika, Thanks a lot, but I have 2500

Belgian 2500))) probably full of programs like Italian and brioche.
You would make a fotik a scan of your modes in the instructions, and here we would definitely either translate you, or suggest instructions that are completely similar in Russian.
And then you can not use all the resources of a beautiful machine unknowingly.

Apparently there will be no report ...
When I combined the yeast with sugar, and went to hang the flour, oops - only 150 grams of the highest flour turned out, and in the 2nd package I look grayer flour and brown lumps, it turned out to be 1 grade. Hmm, something began to cataclysm ... as if it did not become a habit
And to run to the store is already worthless "Pozdnyak to rush". I went through the stocks, what is not there ..., and the highest one is over ...
Okay, I'll see what happens and write it down for myself. If it's a little tight, I'll add protein.
The scales so far have made me happy, they also have a scale on both sides, a bright one, on one in ml and un-x, and on the other I have not yet understood, a cup is drawn and even numbers .., then I'll figure it out.

[French]

Apparently there will be no report ...
When I combined the yeast with sugar, and went to hang the flour, oops - only 150 grams of the highest flour turned out, and in the 2nd package I look grayer flour and brown lumps, it turned out to be 1 grade. Hmm, something began to cataclysm ... as if it did not become a habit
And to run to the store is already worthless "Pozdnyak to rush". I went through the stocks, what is not there ..., and the highest one is over ...
Okay, I'll see what happens and write it down for myself. If it's a little tight, I'll add protein.

Nika, please write down the result there in the subject, ABOUT ANYONE. After all, this is an option with first grade flour, it will definitely come in handy for someone
Interesting oooh ...

Added on Wednesday 01 March 2017 02:41 PM

Natasha, there are many languages, but in more detail in French and Dutch.

It seems to have found an instruction like yours Languages ​​from the beginning to the end of the instruction: English, German, Dutch, French, Italian, Spanish.
In what language is the menu and the list of programs on the stove itself?

Added Wednesday 01 Mar 2017 02:42 PM

The programs there are the same as in the European English language. I can look for tables in Russian, I translated it in due time.

Nika, please write down the result there in the subject, ABOUT ANYONE. After all, this is an option with first grade flour, it will definitely come in handy for someone
Interesting oooh ...

NaTalia, the bun is a little thin, sticking to the walls, sticking to the hands, the flour with gluten has pumped up, apparently ..., sprinkled it, I'm waiting for it to rise. Experimenter, apparently the easy ways are not for me. I wanted to take a nap, now I walk around ... I went to read about the bun again ...

I didn't find any serum,

Heat a packet (or at least a glass!) Of milk to 90 * C, add lemon juice - and then the curd flakes will go.
Pour the mass into a colander on cheesecloth - and you will have a little fresh cottage cheese and a little curd whey
And you don't need to go anywhere for her

Or instead of whey - dilute cottage cheese, kefir-yogurt with some water, make a chatterbox, and into bread dough

[Nika]

Nika,
The first grade is usually a strong flour. It's not whole grain. But domestic flour can not immediately swell quickly, sometimes you just need to give it time. If the bun is sticky, then start the program again, let it stand and swell during the standing period.
If the flour is weak, then it is necessary to do this standing in the refrigerator. If the normal strength is not hot in the room, then you can leave it in the machine.
The sticky ball will swell and become normal by the time of kneading.

Since you no longer have torment, you will completely correct the situation

Heat a packet (or at least a glass!) Of milk to 90 * C, add lemon juice - and then the curd flakes will go.
Pour the mass into a colander on cheesecloth - and you will have a little fresh cottage cheese and a little curd whey
And you don't need to go anywhere for her
Or instead of whey - dilute cottage cheese, kefir-yogurt with some water, make a chatterbox, and into bread dough

Thank you, Tatyana, of course there was not enough serum, she was diluting kefir.

I didn't find any serum, I bought a mozzarella

It works great on mozzarella whey, the races have already been bought We now do not pour this whey, but pour it into the bread

[Nika]

Nika,
The first grade is usually a strong flour. It's not whole grain. But domestic flour can not immediately swell quickly, sometimes you just need to give it time. If the bun is sticky, then start the program again, let it stand and swell during the standing period.
If the flour is weak, then it is necessary to do this standing in the refrigerator. If the normal strength is not hot in the room, then you can leave it in the machine.
The sticky ball will swell and become normal by the time of kneading.

Since you no longer have torment, you will completely correct the situation

fffuntic, thank you, flour, that is, but alas ... I myself think to reset the mode, but more than 2.30 hours have already passed., I think, to reset it to the main, fast one, everything + 30-40 minutes. I'll give the dough ...

[Nika]

Nika,
By the time the batch is finished, a good bun does not stain the bottom of the bucket, there is no puddle under it. Moreover, its surface is very nicely rounded. He does not knock on the bucket, but flexibly rolls over as if alive.It's a pleasure to watch.
You can use the right ball, but I love bread even more on the verge, when the comma clings to the shoulder blade and sticks slightly to one of the walls. But in any case - no puddles under the shoulder blade.

After standing, it happens that the bun becomes very compacted - that is, the flour is strong and swells strongly, then you need to add a little liquid. It is best to press down with your hand and from a spray bottle, and mix, rather than pouring it onto the bottom of the bucket.
Or also press down with your hand and stir in with a teaspoon.

I understand that these are unnecessary movements, but sometimes you have to act this way in extreme situations.

It works great on mozzarella whey, the races have already been bought We now do not pour this whey, but pour it into the bread

Well, I was guilty, I can't fully evaluate it yet

Added Wednesday 01 Mar 2017 03:04 pm

fffuntic, thank you, flour, that is, but alas ... I myself think to reset the mode, but more than 2.30 hours have already passed., I think, to reset it to the main, fast one, everything + 30-40 minutes. I'll give the dough ...

not ... just not fast. It kneads shamelessly with strong heat. Kill the dough.
Then it's better to knead a little on dumplings and leave them to rise under supervision just in the stove. And then for baking.
Perfectly supervised, since everything went wrong.
Or pizza.
You can overdo it now. You re-ferment and it will be messy. It is necessary to follow.

[Nika]

Nika,
I understand that these are unnecessary movements, but sometimes you have to act this way in extreme situations.

while I was a little thin, but I think that I will not touch it anymore and so I added flour, overweight already ...

Added Wednesday 01 Mar 2017 03:08 PM

not ... just not fast. It kneads shamelessly with strong heat. Kill the dough.
Then it's better to knead a little on dumplings and leave them to rise under supervision just in the stove. And then for baking.
supervised perfectly, since everything went wrong.
Or pizza.
You can overdo it now. Re-ferment and it will be messy. It is necessary to follow.

Sorry, how is it under supervision?

Girls, it has risen a little ..., to re-install the main one or to risk "come what may" ?? According to my tactile ones, they are slightly watery, there is no moisture either on the dough, not around, but stuck to the walls.
This means that I will not take more such flour or over less liquid.
I beg your pardon, I'm tired of reigning behind this clave, some kind of horror, it's better to put the old one, with a wire.

Well, you might think you can't make bread without HP. You now have 2.30 as I understood the dough with yeast lay. The yeast was doing its job, the processes in the dough went on. And in HP, during the normal course of time, after 2 hours you should have had your bread ready.
And now everything is just beginning for you.
In this case, the dough can ferment, peroxide.

Therefore, now it may not work on the machine. If you have a tight dough, then dilute it to the desired consistency and mix a little on dumplings. In order not to mix. You can even gently handles. You've already kneaded it before in the car. And leave it up and sniff. You can gently knead it once if it rises quickly again. How delicious it smells of alcohol, send it for baking.

Well, you might think you can't make bread without HP. You now have 2.30 as I understood the dough with yeast lay. The yeast was doing its job, the processes in the dough went on. And in HP, during the normal course of time, after 2 hours you should have had your bread ready.
And now everything is just beginning for you.
In this case, the dough can ferment, peroxide.

Therefore, now it may not work on the machine. If you have a tight dough, then dilute it to the desired consistency and mix a little on dumplings. In order not to mix. You can even gently handle. You've kneaded it before in the car. And leave it up and sniff. You can gently knead it once if it rises quickly again. How delicious it smells of alcohol, send it for baking.

That is, in our panasik, you can put baked goods separately, but I don’t understand, the time in the table is 30 - 1.30 minutes, can you set the time in this mode yourself? Until I learned the programs by heart

why not? there is a separate program.
Now there is a danger of overexposing the dough. If it peroxides .. garbage will be. You already had it half the time.
I think that gluten will just withstand another machine kneading, 1st grade is usually not so weak, but long fermentation may be completely unnecessary

Yeah, you set the time for baking yourself.

Added Wednesday 01 Mar 2017 03:30 pm

You can run the main program or the whole grain program (if you're afraid for gluten), but in any case, now you have to get in the car and poke and sniff. In order not to overexpose. If you feel ready, interrupt the program and add the baked goods.

Yeah, you set the time for baking yourself.

Added Wednesday 01 Mar 2017 03:30 pm

You can run the main program or the whole grain program (if you're afraid for gluten), but in any case, now you have to get in the car and poke and sniff. In order not to overexpose. If you feel ready, interrupt the program and add the baked goods.

Thank you for your responsiveness fffuntic, our unnamed star.
I studied the instructions again, everything seems to be clear, but in fact I’m stopping.
When kneading the dough, it reads, it means that the flour is worthy, it has mixed the pots, left it a little thin, for the sake of completeness of the experiment, and I think I will not touch the modes yet, I will sniff, so that next time I already know, as NaTalia says.

Thank you all once again

[tender]

Pees

the dough is not because the flour is bad or good, but because it is well kneaded. When kneading, the gluten threads unwind, thin, but along the way they capture air. And the direct dependence, the more you mix, the more small air bubbles in the gluten.
Therefore, mixers have a planetary movement, and they teach to knead with handles. This is art. To drive the air in perfectly.
And then the yeast starts to work, and it also produces gases that begin to inflate the gluten. But ... interestingly, new bubbles don't form. Yeast gases increase those produced by mixing. That is why yeast with its gases cannot replace kneading.

When you deform the dough, these bubbles burst and squeak. That is, it speaks of good kneading, and not the quality of the flour.
Weak gluten can be perfectly saturated with air and it will squeak like a cute one.

At the same time, weak flour does not mean bad. Weak flour gives beautiful tender bread with a minimum of kneading. She's not bad at all, she just requires increased attention to herself. She's as delicate as a lady. And delicious.
And HP loves heroic flour to knead it in the tail and in the mane, that's the whole difference.

The quality of flour affects the volume of products. The stronger the flour, the more it stretches and can hold more water.
The degree of hardness-rubberiness will depend more on the degree of mixing.
That is, a rubber ciabatta with large holes can be made with strong flour. On the weak, it will be delicate and with ordinary holes.
But tasty.

[Vika]

Thank you table 3a!

Vika, here is a table of modes for the European HP 2500. Especially for you, I removed the program numbers that are affixed for the 250 stove1so as not to get confused.
Let me explain right away: the Whole Grain mode in the instructions for the CIS is named - Diet
The mode "Special / gourmet, special" is called -One-grain, although in the same instructions there are recipes mixed from several types of flour. Who called it so contradictory and why is unknown
I hide under the spoiler, because the pictures are large, uploaded through a third-party photo hosting service to maintain quality

I recommend you print it out and keep it in a convenient place to use. I also cover similar printed materials (which I often use) with transparent adhesive film for the covers of textbooks, it is very convenient for me, even in the instructions I strengthen some pages for safety.

[Vika]

the dough is not because the flour is bad or good, but because it is well kneaded.

at the moment I am dancing with flour, bad, no matter how you knead, during this time I do not write down ...
"If we put 750 grams of dough in a bread pan, then the finished hot loaf of bread should have already weighed 110 grams less." Has someone checked?

Added on Wednesday 01 March 2017 04:25 PM

Vika, here is a table of modes for the European HP 2500. Especially for you, I removed the program numbers that are affixed for the 250 stove1so as not to get confused.

NaTalia, thank you very much, I have already penetrated, armed with glasses, I have 01 model.

this is how it looks so far, what will be ready-made and I don’t know how it tastes, but my mood hasn’t soured.
An interesting feeling that I am not baking alone, but with you, it remains to make tea and get sweets ...

Natasha, one can only guess what the Panasonic engineers had in mind. I have no way to look at the single-grain mode and compare it with the main one.
But it seems to me that they go according to the degree of work with gluten.
1. The main one is the most intense. For regular strong flour.
2. Dietary, whole grain should be less intense and the mixing temperature should be lower as this flour is weaker.
3. And there are also all kinds of spelled, which are generally the most tender and weak. Most likely a single grain program for them. It is necessary to see how intensively the scapula kneads there and how the bucket heats up during kneading. This is perhaps the most delicate treatment.
But I personally cannot verify. I don't have such a regime. Let the owners of these stoves turn it on once and compare
Perhaps this is a chic mode for gentle flour, but everyone does not know

I copy into the record, girls and boys, your comments (advice) can be published a book
Yes, 1st grade flour loves 21-23 grams, when proofing ...