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

[$ vetLana]

$ vetLana, did you look there? Yes, for some reason I immediately decided that less water was needed, then I added ... and when I saw the bun! , and I'm pouring flour, and everything is useless ... I spat, pulled it out, and kneaded it ... The stove is great, it pulled everything out.

$ vetLana, did you look there?

Yes. Beautiful.

[Svetlana]

Svetlana, looked at flour "Aladushkin" wheat, bakery, sun. manufacturer Sp-b, Light, maybe what is added?
Can't figure out how this happened? It is impossible to cook in disheveled feelings ... But when I saw "Kolobok" I immediately gathered

Nika, I didn't buy this.

[Svetlana]

Svetlana, is it not "quoted" here now? It is interesting to try pancakes or pancakes from it ...
Moreover, realizing the amount of added flour, I poured over the eye, more yeast, sugar, salt ... Svetlana, buy, beautiful, good dreams to you

Added Thursday, 23 Mar 2017 10:09 PM

I think we need to subtract water in this case. (on TK)

[Nika]

Nika, dark color and very low moisture content are inherent in low grade flour. What you are telling is just like 2nd grade. Dark, low moisture content and does not swell immediately.
You definitely see in the box. from.?
and what amount of protein is she declared?
Judging by the behavior, this is certainly not in. from. standard. Maybe they just made a mistake when packing?

We are used to dealing with the same kind of flour. But there are many of them.
Well, since you've already figured out the kolobok, why should you give up the flour right away?

But about the strange connection between yeast and the amount of water I haven’t figured out. In fact, yeast is matched to any !!! the consistency of bread, and not vice versa.
Moreover, when you add tea leaves, the yeast has more food and works more intensively, this must be remembered.

Lena, thanks. Flour VS, bakery. We have 5. Okay, come in handy. The bread was decent, yesterday it crunched like French and reminded of French in taste, I think because of the small amount of whey in the end ... Lena, you once wrote about the top. milk, which turns out superbread. Which one? The spouse saw 2 loaves yesterday, he was like, the will of mirrors and the tale that tie the bread to the oven - the belly grows, I think it grows from dtvan no less

A piece of snow on the sensor and after five minutes can be turned on.

I am more and more convinced that sourdoughs are a thankless and senseless business, and bread tastes sour with them)) With normal yeast, everything works out perfectly even with the simplest program and with the simplest ingredients! Although the crack in the roof and the deformation is insignificant and they speak of some kind of imperfection (I read a lot of useful things on the forum))) I'll try to add a photo ... By the way, the heating elements are already hot and the dark crust turns out to be exactly dark)

Mine only eat sourdough bread, it smells like apples! The sourness is slightly perceptible. But on ordinary yeast for us, unleavened bread. Everyone comes to our house to taste and enjoy our sourdough bread

[Yulia]

Yulia, just sourdough bread - not for everybody. My mother used to love black bread, which I bake only with sourdough. And for the last two years, her taste has radically changed and she cannot eat it, it is just sour to her. Although the bread tastes the same as before. So here personal taste preferences must be taken into account. It might be worth trying bread on ripe dough:

Wheat bread on ripe dough (self-leavening) (Viki)

And he is also on the dough from Admin Wheat bread made from old dough.

[Konstantin]

Konstantin, you need to raise the ins-th to see where the sensor is, ice heaps ...
Girls taste and color ...

[e]

No problems. I'll give it to you on the side wall of HP finger I'll show you with a fountain pen.

True, I have a P-256, but I think that it looks the same on all Panas. Why on earth should we change a worked-out engineering solution?
***
Today, by the way, at the dacha (where I have a second identical HP) I baked bread without scales in automatic mode. There was flour, I brought yeast, but forgot about the scales. MarkeHe poured the yeast with a spoon at the rate of M, respectively, with a measuring glass, water, then poured flour over the eye, poured it, and then adjusted its share in the batch according to the shape of a bun. Experience is a big deal, because I knew exactly the timer countdown, when it would start to interfere and how everything should look. All business for three minutes. In the end, everything worked out great.
Left it on the table. Late in the evening, the son and his wife will arrive, this is for them. Together with a heated stove. He parted with them on oncoming trains. I'm already at home now, they still have to go and go.

[Countryman]

Countryman, yes I did, thank you. Will not cause malfunction, forced cooling? Caring you what

Caring you what

This is along the way. I have other things to do at my dacha, and I myself was planning on Thursday. But I found out that they were on Friday and changed it for the day. It makes no difference to me, but they used a heated house and firewood twice.

[Julia, Yulchitai]

Julia, Yulchitai
The term "leaven"

includes as much as the term "bread", these sourdoughs are grown in a variety of ways in order to cultivate a different bacterial environment in them and then there will be a special smell and taste inherent only to this sourdough.
There are also sourdoughs for low-acid bread, completely without acidity, there are sourdoughs with different fruit tastes and smells. The world of leavens is vast and complex.

And you - sour and truncated here. You have grown this leaven. Sour
In fact, being able to make a leaven of the required qualities is a very healthy and tasty thing. If sourdough is used in CP only as an improver, along with yeast additives for a stable rise, then it is possible to obtain extra-tasty breads. A variety of flavors.

It's just hard to tinker with leavens. Well, so that they turn out with the planned properties, and not how it goes.
Personally, mine on them, hammer Mnu old dough with doughs and all sorts of serums for the eyes are satisfied because of laziness.

Maybe you should buy a ready-made dry starter in the internet? I have already mentioned Sekov's bacterial enzyme.
Or start learning the correct sourdough management and then you will find your option to taste.

Countryman, yes I did, thank you. Will not cause malfunction, forced cooling? Caring you what

Well, only the sensor has a sharp cooling, but how it will react FIG knows. We have to ask our technical gurus. Usually there bimetallic rods are heated up and down there. It seems like they should withstand sharp temperature drops, but FIG knows how high-quality the metal is. I'm not sure what can be done often.

Nika, I love any milk bread. I didn’t specifically mention baked milk, but about the fact that you don’t have to poke raw milk. It must be boiled or, if from a store, then ultra-pasteurized. Raw milk contains substances that inhibit gluten.
And so I rarely do now, something is now specific to recipes. What is in the house is for bread. Sour cream, milk and so on.

If sourdough is used in CP only as an improver, along with yeast additives for a stable rise, then it is possible to obtain extra-tasty breads.

my case !!! and then somehow it even became insulting ... I have a spontaneous fermentation leaven from the world famous Spanish
Master baker Francisco Tejero - lives with us and makes us happy for 4 years

At the dawn of my science of baking, when I was not so lazy, I made cakes with the addition of sourdough - certainly not sour. The Easter cakes were fantastic.
A leaven is a leaven. No wonder all Italian pastries are fabulous with sourdoughs.
And now she walked in circles around the technologists of the forestry industry, so that they would give their finished one. They don't want to, syuyuyuki, only for enterprises on an industrial scale

I love any milk bread. I didn’t specifically mention baked milk, but that you don’t have to shove raw milk

Yes, boiled milk is very good for bread.Recently I baked Rye bread in Norwegian style and there it is supposed to put milk powder according to the recipe. But I bought milk in "running" bags at the store, boiled it, cooled it to room temperature and replaced some of the water with it. The bread turned out to be incomparable, and the husband said that this is the most delicious rye bread. I try not to use ultra-pasteurized milk at all, but maybe in our area it resembles tap water and does not smell like milk. Of course, I take what kind of liquid there is in the house for bread, but still I try to have milk at home all the time.

strictly speaking - UHT milk is milk already devoid of all useful animals. For drinking purposes it is better not to take it, transferring money. Of course, it is better to boil high-quality milk with handles. And ideally, boil and cool in a thermos, slowly, for baking purposes.
Here I am spreading my laziness to you. My buy is ultra-pasteurized and in micro, and I add usefulness from whey with sour cream.
But this is wrong.

Posted Saturday 25 Mar 2017 10:07 AM

Powdered milk.
If it is correct, then dry baking is needed for baking. It is dry boiled. It is fundamentally.
And we sell raw milk powder. That is, it must be diluted and boiled. That is, for baking it is like raw, that is, not a fountain.

However .. this does not remove the problem that you can always replace raw milk with dry milk, but dry milk .. figs with two.
If there is a lot of milk powder, then you cannot replace it with a wet equivalent. In wet milk, the concentration of milk is lower.
Another bread will turn out

Posted Saturday 25 Mar 2017 10:17 AM

I'm still perverted. I like. Cream (live) with coffee my love to drink. Recently, instead of milk, I am diluting boiled water with cream. I would not say that this is a completely equivalent replacement. The taste of the bread changes. But it turns out delicious.
Well, if it's completely bourgeois, then milk with a little cream is also very tasty.
The only thing I rarely do without a couple of tablespoons of serum. I always have this improver.

Posted Saturday 25 Mar 2017 10:22 AM

Che .. I'll add more. To make it clear about the thermos. These enzymes, which are found in raw milk, are very tenacious. You can immediately calm them down by boiling the figs. It is necessary to boil it three times, or at least cool it slowly in a thermos after one time. Otherwise, they feel it.
If you strive for the ideal and make the milk for gluten the most, then this is how it should be.

If there is a lot of milk powder, then you cannot replace it with a wet equivalent.

Lena, there is a recipe for 2 tbsp. spoons of milk powder - I took 80 ml of milk instead. Maybe, of course, something is not right, but the bread turned out to be superb.

You need to boil it three times

Of course, I am not "capable" of boiling three times, I will probably have to buy a thermos.

[Marisha Aleksevna]

Marisha Aleksevna, in "running" packages - is it packaged?

Countryman, vooot, I say, caring!

fffunticThank you, I didn't know that I had to boil it three times, or at least cool it slowly in a thermos after one time. Otherwise, they feel it. Flax, and melted also 3 r. boil? I've never taken it before ...

in "running" packages - is it packaged?

Yes, they are plastic bags.

[Nikus]

Nikus, melted so shove. It has already been boiled over, even Melon does not live up to bread in mnu, even a cat loves him in mnu

Posted Saturday 25 Mar 2017 12:07 PM

And this, I put ice and snow for the stove. It seems like I have taken it out so far. But truncated is equally scary. Somehow there is no particular desire to change the sensor. Theoretically, the piece of iron is there, but who knows ... maybe it's fragile
literally the other day I mocked the stove

[fffuntic]

fffuntic, I wonder ... why do you do it so well that when boiling milk the bacteria "come to life", and when cooking cottage cheese they always die (and you write that whey, they say, "lifeless") ~ don't need it in bread !? Although personally I cook cottage cheese in a cartoon on the Heating and t there 70 * ...

I think that the whey from my cottage cheese has proven itself very well in Bread. I always use it. Many years. Everyone likes bread.
And I'm going to use it further!)
and I advise everyone ...
And then the newcomers are out here ... ah! Where to get live serum. Yes, normal whey from homemade cottage cheese, if done right.
Both my grandmother and my mother baked on it.

[Marina]

Marina,
Lena, aha, thank you.
Margarita, today I ordered from goat cheese, I want to try it on it, but they also said that there will be dead bracters in it ...

Girls, can you talk about different types of bacteria?

[Rita]

RitaAny bacteria die at high temperatures. And enzymes are not bacteria, they are chemically different. And the bacteria were like in a war, the whole people were poisoned, but someone survived. To completely finish off, you have to poison more than once, like cockroaches. Something there to finish off to the end must be heated well in milk and for a long time. To finish off the survivors and reactions when heated completely proceeded to the end.
It's like with baking soda, so that everything has to be reacted, you must not only heat it up, but also hold it for the right time at a high temperature. Otherwise, not all will react. Everything takes time.
And in serum the same thing, in order to completely ruin everything there, you need to heat up in time. Also fauna strive to survive. But we have a task there, everything! preserve, and not just "tough nuts" of increased vitality.
But you are right, if you do not fry there until the end, let that thread remain. Killing life is not easy.

Added Saturday 25 March 2017 12:25 PM

Rita, to me in scrap to study all types of lactic bacteria. There are a dime a dozen of them. Some people like 40 degrees, some 20, someone there survives in general like a cockroach, and someone in the refrigerator immediately dies.
But .. the only thing, you know, no one will recommend boiling kefir or fermented baked milk, and the casserole is considered much less useful because of the heating and the loss of these miraculous bacteria.
I am not a doctor or a bacteriologist.
I tell you what I learned myself, studying these questions out of interest. And you can check it yourself in the textbooks.
The theory is tough: live whey should not be heated or frozen. There some bacterial exclusive will take a break

There is some kind of bacterial exclusive take a breath

Well, if exclusive !!!
Well, and I'm not exclusive .... I always have a sea of ​​serum.
What should I pour it out?
Well, boil kefir and fermented baked milk ~ you still need to think of this!

Posted Saturday 25 March 2017 12:37 PM

casserole is considered much less healthy due to the heat and loss of these miracle bacteria.
I am not a doctor or a bacteriologist.

less useful, does not mean useless ... Really?)))

[Rita]

Why is pasteurized milk healthy and UHT completely dead? Because they are pasteurized according to the proven technology so as to kill bacteria with precision.
For example, let's say it is known that a harmful stick dies at 70 degrees there in a minute, and a useful one can withstand three minutes. And then they heat only a minute.
During pasteurization, rather high temperatures are used, but strictly in time.
And at ultra they heat up for a long time and they kill everything in fig

Maybe, Rita, you intuitively pasteurize, not kill .. Maybe you, on the contrary, get a product without pathogenic bacteria at all, but only make life easier with useful ones.
Or maybe you kill something useful. FIG knows. We must look at the theory of pasteurization and compare your receipt. And then it will become clear who you are cultivating and who you are destroying.

whom you cultivate and whom you destroy.

okay ...

but .. not necessarily in theory. You saw it in practice too. If it tastes sharply, then your truncation is good. But if she added that she didn't, it means bad. Since your bread is gorgeous, then you pasteurize.
But to recommend everyone to heat the whey is theoretically wrong. This is inconsistent with theory
If you are good at it, then you need to recommend your option strictly according to the clock, and not heating at all

some suggest making cottage cheese and whey by freezing St. kefir, and then defrosting ...

[Marina]

Recently baked Norwegian Rye Bread

Marinawhat kind of bread? I'm curious. Is there a recipe on HP?

Added Saturday 25 Mar 2017 12:55 PM

some suggest making cottage cheese and whey by freezing St. kefir, and then defrosting

Nika, I recently made such a "curd". Then I did not know where to put it. It was impossible to call it cottage cheese.

[Svetlana]

Svetlana, did not like it? I, too, do not risk it yet, I bought it on the market, today 1.5 serums, what to do with so much I don’t know yet

Well, you understand the difference. Here, kefir has a shelf life, and there is also an indication of the so-called amount of bacterial residues.
There is a concept of one-day and weekly.
If the refrigerator is good, then you will have the same taste at the end of the shelf life as well as four days ago.
But only kefir will be different.
You get the taste from the presence of fats, proteins, and so on ... But the usefulness is also from bacteria. The taste will remain, the usefulness will drop sharply. From fat with milk protein will remain, but useful flora in the tummy will no longer be
Hot cottage cheese casserole - delicious because of the milk protein, but there are practically no bacteria in it.

You can get rolled milk protein in different ways. With the help of bacteria, or chemically with vinegar. And you can't figure it out to taste. But the benefits will be different.
I lie .. of course you will feel, but not as much as your tummy

Ladies and gentlemen, does anyone bake dough bread in Panasonic? Traditional Russian 3-hour from 1/2 - 2/3 of all flour, or cold daily? As far as I understand, it has full-fledged long fermentation cycles, designed for a steamless dough method. Will it be overkill?
And yet, how hot is his main mode during kneading and during fermentation? Has anyone checked the temperature?
I was worn out with my cheap cotton - it’s impossible to leave anything on the machine, because with the 2nd batch it overheats and spoils the well-developed gluten And then it also heats up like undermined in the proofer ...
I would not want to buy an expensive Panasonic and run into the same problems.

[fffuntic]

fffuntic, and what, is there any other way to get cottage cheese ~ without heating? Industrial or home?)
And the whey, though mine, though industrial, is in the same vat (saucepan) as the cottage cheese itself (I don't heat it more or less!). So the cottage cheese otthorazhivantsya ~ all such vitamin ~ lactic acid ~ nutritious, and the whey expressed from it is already "lifeless byaka? So, what? I don't understand ...
In my opinion, all these nuances around whey ... how to say it, in general, let everyone decide for himself ... whether to pour out the "useless whey" from cottage cheese ...
And then weigh the sour cream to obtain "live" raw whey ~ it's a master's business. Personally, I won't.
Sorry. Understand correctly. This, I hope, did not sound offensive.
I just try to understand, since ...

[Rita]

Oh, Rita... You have difficult questions. Maybe your serum is very useful, you don't boil it, but only heat it up to 70 degrees.
Maybe you have the most pasteurization there.
I didn't make cottage cheese at home, so I'm at a dead end now. Give me time to research the whey-curd issue. I didn't dig so deep.
Wait while I rummage in literature

And here is Khlebushek ripe from Sonadora ... wheat ~ whole grain with milk ... I bake it for the first time ... I'll try to cool down, but the smell is awesome

Added Saturday 25 Mar 2017 2:06 PM

Wait while I rummage in literature

yes, nope.
Don't!))) Don't do it for me. I didn’t write to strain anyone. Itself would have looked. But for me it won't change anything.
I will do as I do.
But maybe someone else is interested. I have been making cottage cheese for so long, as my son was born, so I started ... And my son is already 31 years old, Thank God
So it's too late for me to change technologies ...

[Rita]

Oh, Rita, I will investigate your question as best I can, but, damn it, cha ... is always so beautiful that without research I already agree to your whey and cottage cheese and in general everything, everything, everything, just call me for a visit
I'm already sure that everything is right there

is UHT completely dead?

As if not quite so, you are probably confusing it with sterilized milk.
🔗Ultra-pasteurization

UHT is one of the most gentle milk processing methods today. After the processing of raw milk, UHT milk retains a significant part of all water-soluble vitamins B1, B6, B12, C, polyunsaturated fatty acids, lysine and cystine. The concentration of beta-carotene, as well as vitamins A, D, B2, B3, PP, N.

[Alexander]

Alexander, yeah .. I'm talking about sterilized.

[Margarita]

Margarita, and the recipe, pliz, maybe I'll bake tomorrow ...

I don't know how I deserved a complete ignore ...
I'll try to ask again, did none of the owners notice:
1. Does Panas warm up when mixing on the main one?
2.temperature during fermentation (not in the proofing before baking, namely fermentation - that is, until the last kneading)

[Gibus]

Gibus, perhaps no one measured it, that's why they don't write

[Gibus]

Gibus, wait until lovers of dough in Panasika wake up and answer. Now there are no such people. Personally, I don’t make dough in Panasika, therefore I am silent.
At the same time, you wrote that your HP spoils your bread. I have two HP, the firebrand generally kneads godlessly on the machine, but the bread turns out.
The relatives have budget HP, the cycles are hotter and shorter, the bread ferments less and is easier to taste, but it turns out.

And you have some special preparation, on some special - cold dough, just like on sourdough. Therefore, for example, I do not know what to answer.
I can only assure you that Panasik has the most gentle modes, if it does not fit, then in general you only need programmable with low temperature control.
There is also Kenwood 450 homemade dough, the same kind of long and low-temperature single mode. And I don’t know any more automatic ones with low-temperature modes.

perhaps no one measured it, that's why they don't write

namely, that ... I never ... did not measure, I bake myself and I bake ... without any special frills

Added Saturday 25 Mar 2017 03:43 PM

I agree to your whey and cottage cheese and in general everything, everything, everything, just call me on a visit

Welcome!))))
Help yourself, with all your heart! I will cut, I will offer you a slice!

[Natalie]

I don't have the conditions for measurements now. I'm still far from my own stove.
Let Natalie will come - she is meticulous with us, and you have to ask her.

[Margarita]

Margarita, + 1. Rit, I'm baking without bothering.

I don't know how I deserved a complete ignore ...

... this is not an ignore ... I really, did not understand the question ...
If I need to use "dough", then I knead with dumplings, track the kolobok and turn off the mode ... I'm waiting. Then I turn on the one that I need.
Or Kneading on Dumplings and immediately put the Main one, and then Alignment goes ... and just serves me, like ... well, how such a prolonged pre ... pre ... preparation ... here!)
maybe it's not quite Opara, but I like it!