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

girls, all these additives of all kinds of seeds are often, as my father says, "for the benefit of the poor." They have a dense shell that does not dissolve in the stomach, so sesame seeds, flax seed, uncrushed poppy, in whatever form they come to us inside, come out in this way. And all these omegas and vitamin E simply do not enter the body.

To get at least something useful from these seeds, they must be crushed before use, to destroy the shell.

Ira, you are right, as always! There is only one small but. In addition to the benefits, it is also delicious. I sometimes even love flaxseeds just like that, not to mention that in bread. They are so cool, slippery. When they get on a tooth, it's just a thrill to chew them. I propose a compromise: chop part (for good), leave part whole (for pleasure).

if these seeds could replace a significant part of the flour in bread, then the result would be bread with a reduced calorie content - the very part that would go in and out for weight loss well

Now I definitely bake second after French from Tamara.

I apologize, I gave a slightly wrong recipe ... although this hell: girl_red: also delicious ... And in my last photo it is https://Mcooker-enn.tomathouse.com/in....0 Baked on flour of 1 grade for the first time.

I apologize, I gave a slightly wrong recipe ... although this hell: girl_red: also delicious ... And in my last photo it is https://Mcooker-enn.tomathouse.com/in....0 Baked on flour of 1 grade for the first time.

Sveta is the one that is delicious out of dozens of favorites? I have flour of 1st grade (Dnepromlyn), I tried to change it once for 1st grade, I did not like it. So I threw her into the far corner. If you recommend it, then the flour has a chance to be rehabilitated.

Natasha! Happy Birthday to you! Warmth to you at all seasons in your Polar regions and not only natural, but also human, Love and Understanding of near and far (well, like us)!

🔗

And yesterday I baked Lena's bread-Very Tasty !!!!!
Looks like a custard to me !!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=219607.0

And baked buns on this doughhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1032.0- conversion to 2 eggs from Svetik S (I have a double portion) - wonderful dough !!!!

And yesterday I baked Lena's bread-Very Tasty !!!!!
Looks like a custard to me !!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=219607.0

And baked buns on this doughhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1032.0- conversion to 2 eggs from Svetik S (I have a double portion) - wonderful dough !!!!

Lyuda, the buns are very appetizing, don't tempt

Here's my Frenchie. Still added a spoonful of sugar. I love crispy. Explain, pzhalsta, why is salt in bread?
🔗
🔗
🔗

Here's my Frenchie. Still added a spoonful of sugar. I love crispy. Explain, pzhalsta, why is salt in bread?
🔗
🔗
🔗

Vitaly is a cool bread. I just put the Frenchman on the recommendation of Tamara, only the seeds were ground in the mill.
And about salt, if scientifically it is herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71998.0 , and if it is simply a "dough improver", it must be added.
On a crust, I want to try my own way - keep it heated for 15 minutes, and then we'll see.

Thanks Lena! I tried. I understood everything about salt.

Vitaly is a cool bread. I just put the Frenchman on the recommendation of Tamara, only the seeds were ground in the mill.
And about salt, if scientifically it is herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71998.0 , and if it is simply a "dough improver", it must be added.
On a crust, I want to try my own way - keep it heated for 15 minutes, and then we'll see.

Lena, I want to see your result. Hope you enjoy the bread.

Lena, I want to see your result. Hope you enjoy the bread.

The result will be in 5 hours, most interestingly, I put it on dry SAF as you wrote.

Accept the Frenchman:

It contains 100g of rye, 2 hours of a spoonful of flaxseed, dry fermented malt. In the recipe where I took it, it was brownish in the photo, I thought from fermented malt, but I did not notice the difference - that white malt (in rzh-millet and psh-rzh) is that brown. Probably, the color is given by liquid malt, I will ask the author in the subject. Mom and husband really liked it, I am so-so - rather bland, dryish, in a word - "French" - they are the same figures to take care of.
And here is the bomb of the last days:

This is Donetsk made from wheat flour, I called it Donetsk Mountain - it takes away the roof from 15 g and 12 g of fresh yeast, for the third time I put 11 g. The men ordered for the 3rd time in a row, they do not allow experimenting with others. Delicious baking.

[Mom and husband really liked it, I am so-so - rather bland, dryish, in a word - "French" - they are the same figures to take care of.]

Mom and husband really liked it, I am so-so - rather bland, dryish, in a word - "French" - they are the same figures to take care of.
You see, I shouldn't have worried. And after your correspondence, I also put a Frenchman 1 time today, but from the northern provinces of the republic, the composition is completely different, we will wait and try, with baked goods you can have a roof and more beautiful if you "center" the bun. By yeast: I'm 550 gr. flour threw 8 gr. Kryvyi Rih fresh, let's raise a good one, and what proportion do you have?

I didn't bake French, according to the scheme there is 90-workout + 55-workout + 90min. Total 3 hours 55 minutes is in winter, in summer it can change, from discussions with the moderator.

The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.
And what does it mean to center the bun? After 2 kneading, put exactly in the center? Also, there will then be adjustments - will he budge?

Accept the Frenchman:
Probably, the color is given by liquid malt, I will ask the author in the subject. Mom and husband really liked it, I am so-so - rather bland, dryish, in a word - "French" - they are the same figures to take care of.

Sugar gives the crust color. So it is written in the instructions for testing hp Panasonic for servicemen. But about "... so-so - a little bland, a little dry, in a word -" French "- they'll take care of the figures ..." You shouldn't! The French and the figure have nothing to do with it. It's just that you have a different recipe, not very similar to the one in the book. I got tasty, not bland and not dry. But, the taste and color ...

By yeast: I'm 550 gr. flour threw 8 gr. Kryvyi Rih fresh, let's raise a good one, and what proportion do you have?

There is a good rise on loaves of 8g, but this is baking - more butter, 100g of egg and honey - first put 15g, the second time 12g - both times a mountain, now there is a program for 11g - I will watch. Although for the third time some interesting story happened with this Donetsk mountain: flour, the same honey, the same butter, the same egg, perhaps a little smaller, and I had to throw about 10 hours of spoons into the bun, or maybe more, not considered (unlike the first 2 times when I threw 1-2), - some kind of riddle

Sugar gives the crust color. So it is written in the instructions for testing hp Panasonic for servicemen. But about "... so-so - a little bland, a little dry, in a word -" French "- they'll take care of the figures ..." You shouldn't! The French and the figure have nothing to do with it. It's just that you have a different recipe, not very similar to the one in the book. It turned out delicious, not bland and not dry. But, the taste and color ...

I baked not according to the book's recipe, but according to Yana's recipe 🔗
And I was not talking about the color of the crust - it suits me perfectly - but about the color of the crumb.
Did you bake from a book for Panasonic?

[Yaneska]

Yes, Yaneska, from the book, the first option. But, he added 1 tbsp. l. Sahara. Well, very tasty!

There is a good rise on loaves of 8g, but this is baking - more butter, 100g of egg and honey - first put 15g, the second time 12g - both times a mountain, now there is a program for 11g - I will watch.Although for the third time some interesting story happened with this Donetsk mountain: flour, the same honey, the same butter, the same egg, perhaps a little smaller, and I had to throw about 10 hours of spoons into the bun, or maybe more, not considered (unlike the first 2 times when I threw 1-2), - some kind of riddle

In this recipehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197192.0 80 gr plums. oil for 420 gr. flour, in another "butter" without butter 550 gr. flour 100 gr. honey is all baking, sweet rolls in both threw 8 grams. fresh.
Try not to be afraid less, "centering" I call the action when you are hands smeared in rast. oil or water, gently adjust, roll the bun into the center of the mold, it is easy to do after mixing. Even if you do it at the first admixture "the roof is more successful". You still have somewhere not balanced yeast-flour-liquid. I will not say more precisely, there is little experience, but I have never succeeded in such explosions-breaks on the right side.
Bread crumb "dyes" malt with a dark (red) enzyme. or leavened wort. I use kvass wort.

[Bread crumb "dyes" malt with a dark (red) enzyme. or leavened wort. I use kvass wort.]

Lena, Bread crumb "dyes" malt with a dark (red) enzyme. or leavened wort. I use kvass wort.
Well, both ingredients are liquid, right?

Yes, Yaneska, from the book, the first option. But, he added 1 tbsp. l. Sahara. Well, very tasty!

Compared to my recipe, you have added milk powder and instead of vegetable oil - butter, I think it's a different taste - I'll try it somehow. I chose Yana's recipe from the photo - I did not want a gray crumb (rzh-psh and psh-rzh with gray crumbs I already baked) but with a brown tone - it did not work. I will continue to "experiment".

[Bread crumb "dyes" malt with a dark (red) enzyme. or leavened wort. I use kvass wort.]

Lena, Bread crumb "dyes" malt with a dark (red) enzyme. or leavened wort. I use kvass wort.
Well, both ingredients are liquid, right? Compared to my recipe, you have added milk powder and instead of vegetable oil - butter, I think it's a different taste - I'll try it somehow. I chose Yana's recipe from the photo - I did not want a gray crumb (rzh-psh and psh-rzh with gray crumbs I already baked) but with a brown tone - it did not work. I will continue to "experiment".

Yes, liquid, stringy, sweet https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=219607.0 Look at this color like it? there are 2 tbsp. spoons of kvass wort from Nordic, there is a photo of the package. And also read the composition, maybe it is for wheat kvass or light kvass.

[The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.]

That's it, I'm going to the market for malt, sourdoughs, gluten, I want uuuuuuuuuuuuuuuuuuuuuuuuuuuuvrable bread !!!
What about this:
The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.

Today I baked a cupcake for tea in our HP with an apple from

Today I baked a cupcake for tea in our HP with an apple from

[The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.]

That's it, I'm going to the market for malt, sourdoughs, gluten, I want uuuuuuuuuuuuuuuuuuuuuuuuuuuuvrable bread !!!
What about this:
The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.

Time will always be like that. If it is hot in the kitchen (or where there is a bread maker), then the temperature equalization time will be increased automatically and the proofing time will be reduced.

Oksana, click on the nickname Tselistina, there is a recipe.

[The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.]

That's it, I'm going to the market for malt, sourdoughs, gluten, I want uuuuuuuuuuuuuuuuuuuuuuuuuuuuvrable bread !!!
What about this:
The program lasted 6 hours, exactly as indicated in the manual. And on the main one, like in a book - 4 hours. I don’t know how it is, depending on the seasons, now it’s very warm in the apartment, the heating is working. I still haven't figured it out with these spreads in alignment and in the rise. Judging by the fact that cotton is now putting out any program to the maximum - does it mean it's cool in the kitchen? If it gets hotter, will the program time be shorter? Tell who knows.

A little earlier there was a discussion about the purpose of introducing the leveling function into Panasonic modes, one option was suggested by the moderator, thanks to this time reserve, the machine adjusts the dough rise time, because it is no secret that the dough behaves differently at different air humidity and different air temperatures. I don't have an answer yet, I bought it in February, I haven't used it in the summer, but there were statements that this time will increase in the summer, that is, the time for raising the dough will decrease. I'll check it out in the summer. I agree with the idea, and I also think it's still time to dissolve sugar, salt and other ingredients in the liquid that we add to the flour, this is my additional option.

Today I baked a cupcake for tea in our HP with an apple from

Flax, I would not say that it is very fatty, there is 40g of butter, for a cake it is not much and I took the sour apple, so it's okay. And if anything, you can reduce the sand.

Flax, I would not say that it is very fatty, there is 40g of butter, for a cake it is not much and I took the sour apple, so it's okay. And if anything, you can reduce the sand.

I have to try, there are apples and everything else, but I will bake in the oven, maybe you can tell me the temperature and the approximate time.

Flax, I haven't baked in the oven for 100 years.

I looked at the cake recipe - it looks very much like my charlotte, I will have to try to bake it in cotton. Ira, what program do you use?

Dough for 3 min - with a mixer and for baking.

Flax, I haven't baked in the oven for 100 years.

Okay, I'll look at the temperature in the oven modes, and the time will be "at random", maybe that will work out.

Flax, why don't you want to bake in HP?

Regarding the time of the programs, it will be hotter in my apartment in the very heat (and this rarely happens here), because the north side, there is never any sun at all, only in the bedroom. On the contrary, April-May and September-October are colder while there is no heating. I now turn on the x / n, and I cook the ingredients myself, fall asleep, while the time is ticking there (I looked in French and now sets the alignment to a minimum). It turns out that my stove is cold, poor thing ..... I put the thermometer in the kitchen, I'll see for the sake of experiment how many degrees there will be.

Dough for 3 min - with a mixer and for baking.

How many minutes did you bake?

Baking 45 minutes and 15 minutes stood in the oven.

Flax, why don't you want to bake in HP?

I looked at the recipe, for several reasons:
The kneading is not in the oven, I don't see the point of using cotton as an oven, I have a good independent oven, there I can see the process and somehow regulate it (this will be my first cake), set the temperature exactly. The daughter said for very fatty and sweet 160 degrees. for this you can 180 degrees. And in x / n I don't know what the temperature is.
A small amount of dough, I will take less form.

I also have a good oven, but I'm too lazy to take everything out of there (pans, baking trays).

(I looked in French and now exposes the alignment to a minimum). It turns out that my stove is cold, poor thing ...

Better when alignment is at a minimum. It happens that something heats up nearby and the stove perceives it as a signal - heat. And it turns out that the proofing is short and the kitchen is not hot. This option is not very good.

I apologize, I gave a slightly wrong recipe ... although this hell: girl_red: also delicious ... And in my last photo it is https://Mcooker-enn.tomathouse.com/in....0 Baked on flour of 1 grade for the first time.

My link does not work for something, please give me a new one or a name for it. Thank you.

I also have a good oven, but I'm too lazy to take everything out of there (pans, baking trays).

It's easier for me in this matter, just don't get it (pans in another place)

It is easier for you

My link does not work for something, please give me a new one or a name for it. Thank you.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214812.0 How does it work?
And take your time to buy gluten, you may not need it

My link does not work for something, please give me a new one or a name for it. Thank you.

The link works, only does not open the recipe first.

And I add gluten to rye bread for better raising.

I have to try, there are apples and everything else, but I will bake in the oven, maybe you can tell me the temperature and the approximate time.

I bake my charlotte at 200 degrees for about 20 minutes, but when the crust is red, I use a thin wooden splinter - if dry, then the charlotte is ready. This method has never failed. But I also have a different recipe by weight of ingredients.

The link works, only it does not open the recipe first.

Nope, writes no results for your request

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=214812.0 How does it work?
And take your time to buy gluten, you may not need it

Thank you, it works. And according to recipes, gluten is added to many rye breads, which is why I want to buy it.