Mueslik
: o Opening this topic, since summer is just around the corner, I would like to know how our CPs behave at high temperatures, whether there are problems precisely because of this and how you can avoid marriage when baking. The instructions for HP say-in the summer to load food directly from the refrigerator-will this help?
Admin

See what is written in your instructions.

My Hitachi can eat all the products from the refrigerator both in winter and in summer.
Mueslik
:) I studied the instructions for my HP well enough. I'm talking about something else: is there a difference between bread and summer
and bread in winter?
Lenusya
I do not feel the difference - even in winter, even in summer - everything turns out well, the main thing is that the yeast and flour do not fail.
In both summer and winter I add food at room temperature

I think if the recipe contains eggs or milk, then you should not set the timer in the summer.
Elena Bo
I didn't notice any difference either. That in the winter there is a good bread, that in the summer.
Hope
I also baked bread in summer and winter, no difference. Only if it is hot, the process of leveling the temperature of the ingredients takes longer, so that the dough does not over-acid.
Celestine
Quote: Mueslik

: o Opening this topic, since summer is just around the corner, I would like to know how our CPs behave at high temperatures, whether there are problems precisely because of this and how you can avoid marriage when baking. The instructions for HP say-in the summer to load food directly from the refrigerator-will this help?

This site has already gone through one hot summer, and I do not remember that someone would complain about the incorrect behavior of the stove
Mueslik
Quote: Celestine

This site has already gone through one hot summer, and I do not remember that someone would complain about the incorrect behavior of the stove
I read about this in separate answers in different topics, someone advised to postpone baking at night, someone reduced the amount of yeast. For me, this is not an idle curiosity - we live on the 9th floor of a 9-storey panel building, the sunny side; the region is generally southern. It can be very hot in summer! Since there are no difficulties with baking in the summer, then it is wonderful, and I wanted to clarify this ...
Uncle Sam
Having scrolled through the forum posts in my head, I came to the conclusion that most problems with raising bread do not arise in summer or winter, but in the off-season (when the humidity of the air changes sharply, followed by the humidity of the flour).
Electronic scales and the correct kolobok will help you!
Kosha
All last summer, even on the hottest days, I put bread baking on a delayed start.

In general, I almost always bake from evening to morning, so I prefer recipes where you don't need to look after the bun.

There were no problems with the quality of the bread. For insurance, I did not use fresh milk, replacing it with dry milk. But this is all that made baking in summer different from winter.
Boo Boo
I was here at the dacha. It was chilly in the house and the stove was on the terrace, and it was all in the cracks. I can say with confidence that it bakes perfectly in cold and draft conditions. But they haven't experienced the heat yet.
Mueslik
Quote: Uncle Sam

Having scrolled through the forum posts in my head, I came to the conclusion that most problems with raising bread do not arise in summer or winter, but in the off-season (when the humidity of the air changes sharply, followed by the humidity of the flour).
Electronic scales and the correct kolobok will help you!
And there are electronic scales and a bun-my friend!
Thanks to everyone who responded, they dispelled doubts, I really don't want to eat store bread again.
Juju
Quote: BooBoo

I can say with confidence that in conditions of ... drafts it bakes perfectly.
I am very sorry .. but I cannot understand how drafts can affect the operation of the stove? After all, you can not open the stove ...I'm interested in why - now it's getting warm .. in the heat we open everything .. and my stove is in the kitchen in such a place that if you open the loggia and the door, the wind blows ...

Uncle Sam
Quote: Juju

I am very sorry .. but I cannot understand how drafts can affect the operation of the stove?

As "not all yoghurts are equally useful", so not all CP are the same.

If the manufacturer has not put in the brains of the bread maker the equalization of the temperature of the products (so many times abused) and strict maintenance of the temperature of the approach of the dough. If the holes in the case are made without calculations. Any draft can ruin the baked goods.
LaraN
Quote: Juju

I am very sorry .. but I cannot understand how drafts can affect the operation of the stove? After all, you can not open the stove ... I am wondering why - now it is getting warm .. in the heat we open everything .. and my stove is in the kitchen in such a place that if you open the loggia and the door, then the wind blows ...
When I make bread in HP, I do not open the window in the kitchen. All the same, the dough should be in constant conditions. Although the stove should support them, who knows ...
lina
LaraN, I have the same stove. And she is not worried about drafts, checked. Open-closed battery, window, air conditioner, extractor hood ... do not affect the quality of the bread (dough).
Juju
Quote: Uncle Sam

If the manufacturer has not put in the brains of the bread maker the equalization of the temperature of the products (so many times abused) and strict maintenance of the temperature of the approach of the dough.
How to find out? In the instructions, only in French there is a heating of products for 20 minutes.
LaraN
Quote: Lina

LaraN, I have the same stove. And she is not worried about drafts, checked. Open-closed battery, window, air conditioner, extractor hood ... do not affect the quality of the bread (dough).
Lina, thanks. It's almost summer, it will be hot without the window open, so I'll try
Uncle Sam
Quote: Juju

How to find out? In the instructions, only in French there is a heating of products for 20 minutes.
Panasonic believes that all HP users load products directly from the refrigerator. And that's why newbies get scared "I turned everything on, but she doesn't do anything for almost an hour !!!"
And other firms rely on products only at room temperature ...

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