Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Yesterday I tried the fast bread mode for the first time, which is 2 hours. Whole grain flour 60 grams, buckwheat 60, ordinary 280 - baked a little, and then my husband on business trips, there is no one especially. I like it. I like quite dense bread, but here is just such.

[And that's the beauty of a homemade bread maker!]

I like it. I like quite dense bread, but here is just such.

And that's the beauty of a homemade bread maker! You can make exactly the kind of bread you like I like porous, and I can make But you need a dense one - and it's easy

[Natalia]

Natalia, I really liked the crumb in the second, although it may be even tastier with liquid) So in the next. once I put less flour.
I did it strictly according to the recipe, I also looked at the bun, everything seemed to be going well.
The size is small, yes.

[Sveta]

Sveta... Somehow it is customary among cooks that the main proportions of the recipe are tied to flour, and the liquid is a variable value.
Bread is considered to be better adjusted with liquid rather than flour
In a bread maker, it is very convenient to add liquid from a spray bottle, the hoy is fine and you can do without a spoon.
It is possible with flour, but then it seems like other flour-ingredient ratios, like the recipe becomes different. Changing the amount of water changes the recipe less.

Although .. this is me only in theory. Here the changes are so small that whatever you want, do it

And look at the kolobok. The bottom line is that when the kneading just begins, there is still no kneading and daub under the scapula. Your task is to stopped smearing at the very last moment - right before the very end.
This principle makes it possible to knead the most moist dough.
The sooner it stops smearing under the shoulder blade, the denser the bread. The later, the more airy and humid.
But if it is smeared right before the end, it is too wet.

[Lena]

LenaWhen I studied the bun, it was about flour. So I remembered. That flour is easier to add than water. The gingerbread man was dense. So I haven't sprinkled flour yet
I will do the work on the errors. There are no questions about taste yet. I really like the stove

[at once]

Well I'll confuse you to the end now,

but in practice this is exactly what happens:
imagine that you are torment. You were poured with water and you went to form gluten inside yourself. And at this time they put you in the HP and began to knead.

If you are a nimble flour, then you are a shovel at once: here's my gluten. and the spatula went to knead it well. By the end of the batch, your gluten has become so elastic and kneaded and there are no puddles under the shoulder blade.
and if you are a slow flour, then the spatula will only prevent you from making gluten. She will twist and smear you only a small part of the gluten that has managed to form, and at this time you will only do-accumulate gluten. And perhaps you will only accumulate it by the end, and then the very kneading will begin.
But you late slipped gluten on the scapula and she didn't have time to knead it.

From this you understand that the later during the kneading you slip in the dry flour, the more time you need to give it to turn into gluten. And during kneading this time is barely enough. If you add flour with a spoon, then it's nonsense, and if 30 percent of all flour, then the spatula will not have time to mix a new portion of gluten from the added flour. The gluten will remain unmixed - the bread will have a rough crumb.

Therefore, it is wiser to do the following with domestic slow flour:
first you fill it with water and give it time to swell, form gluten. You look that after the swelling there is no concrete))), otherwise dilute.
Then you send it to the batch.And you look at the batch ... only the batch has begun, and the bun is dense - it means you diluted it with some water and look further. It is far from the end, but it is already dense again - I diluted it once more. The main thing is to dilute it so that it does not smear by the end. And if you overdo it and will smear at the end, then with the handles of the house, so that it begins to peel off from the walls.

What is a kolobok: this is what they write: knead until it comes off the walls.

and then you will decide for yourself which bread consistency you like best. But you have to try everything, otherwise how will you decide for sure?

Quote: Marisha Aleksevna from 18 Apr. 2017, 21:01
Also addicted to this bread
So everyone liked my family, just so fragrant

Irinkanur, tried the oven Norwegian Rye with whey. So it went up better and the bun was perfect and tasty bread, but still tastier with milk. I will only bake it in milk.

when I studied the bun, it was about flour. So I remembered. That flour is easier to add than water.

That's why I doubt every time whether it is worth sending newcomers to study these MK by koloboks ... It's easier for me to add water, carefully so as not to splash. And my flour is dusty anyway. And yes, I agree, the balance of the recipe is upset when adjusting with flour. And in those MK koloboks are kneaded for baking in the oven, and they are tighter than they should be for HP, and HP is different there, which is also important.
In practice, with these MKs, I never got a good kolobok for HP. Flour addition technology is rather a common technology for kneading dough on the table. IMHO

Girls, where to look at Norwegian?
I kind of missed him ...

[Lena]

Lena, Natalia, now put milk bread again. I poured a little more liquid, but I won't follow the kolobok, I left home. Only I will see the result in the afternoon.
I understood about the koloboks. And I also understood about adding liquid

I also always add water. And in HP, when mixing in a planetary mixer. I also read from Lyudmila that the flour should be added all at once so that it swells evenly and forms gluten evenly. And I also read this in a book by Robert Bertine that when working with bread further, you don't need to add a lot of flour to the dough. This is when we work on the table with dough and dust the table with flour.



And I just add water from a cup. Little by little (1-1.5 teaspoons at a time). The water intervenes and I see if it's enough or not.

[Gibus]

GibusThank you for the sign. And I didn’t know that there was one ... In the Instructions there was another, aaa, blind "table. Without a detailed breakdown.
I will print this ...

[mamusi]

mamusi, Rita will post pictures of Norwegian and my thoughts later.

[$ vetLana]

$ vetLana, Sveta, thank you, I'm in no hurry. Leaving for work soon!

[Irinkanur]

Irinkanur, Irina, Norwegian in what mode did you bake?



Marisha Aleksevna, Marina, the same question?



On the internet, they recommend an oven on the Rye mode.
I baked on the Main. I took 300 g of liquid (220 + 80), added a little during the kneading process.





I want to hear the opinion of bakers.
In my opinion, a lot of yeast. For myself, I wrote down: put a rye shoulder blade, since the bun is dense. Try Rye and Low Yeast modes.




The bread turned out to be tasty and aromatic.
Here's the recipe:
"Norwegian rye bread"

Marina's changes that I used:
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)



mamusi, Rita, I have this temperature probe:

Bought over the hill. I saw that temperature probes can be bought in stores that sell starter cultures.

[Norwegian]

Irinkanur, Irina, Norwegian on what mode did you bake?

Marisha Aleksevna, Marina, the same question?

Svetlana, baked on the Main I have no Rye. For me, 300 ml (80 ml of milk + 220 ml of water) is enough, in my opinion, I do not add or subtract. How many bakes I get the perfect bun all the time. In the photo, the bread is pretty and appetizing, only I get it darker.
I bought a thermoprobe of about this type in the Byt store, but I don’t use it for bread, but for boiled pork and other baked meat.

(80 ml milk + 220 ml water)

+1

In the photo, the bread is pretty and appetizing, only I get it darker

The color is actually darker.
Marina, is your porosity the same?

The color is actually darker.

You've probably turned off the flash, or your phone doesn't have it. The lighting is not enough. The bread is good!

And I had plans to bake Norwegian today, but since the FLOUR is new, and let me down with Darnitsky, I left my venture. Today I'm baking Darnitsky again, and I'll buy my usual flour and try Norwegian.

[Svetlana]

your porosity is the same

Svetlana, yes, about the same.

[$ vetLana]

$ vetLana, most importantly delicious! Not a lot of liquid? I have a temperature probe, like email. a thermometer, only with a linear base, from the side, it looks like a screwdriver. There is also an old one, but I did not use it.



Vitaly, I see you have a cat friend appeared here
My friends, I remember, complained that she had chosen unsuccessful pizza recipes here, Lena criticized them. Who will share a worthwhile recipe? , to knead, without unnecessary problems, but not rubber.

[Nika]

Nika, liquid, no, in my opinion yeast is a lot. There was an impression that the dough was fermented.



Wit, I don't remember about lighting. Like I photographed with a flash

[Svetlana]

Svetlana, I don’t even know ... this time, it turned out almost according to yours, but it rose a little and in small cells, my very good. I liked it. I did it on the main one, but I also think, maybe try it on a quick one, but what kind of spatula to take? This time I took 45/55 flour.
I think tomorrow still not cold dough, but try to bake the much-praised Bun with cottage cheese in accordance with GOST, I read the recipe and I'm surprised - magrarine - 14.7 and 15 g of yeast for 410 g of flour: girl-th:
mamusi, on the Main did ???



Saffron

it does not go well with many spices, interrupting their taste and aroma, but there are spices with which it is in harmony. These are cinnamon, rosemary, thyme, turmeric and chili. Saffron is widely used in Arabic, Indian and Mediterranean cuisine, especially with rice and seafood. Good buibes or Spanish paella, as well as pilaf, risotto and rice puddings, are unthinkable without saffron. Sednya also received an offer to work as a nurse, I thought they wouldn't have the nerve ...

On the internet, they recommend an oven on the Rye mode.
I baked on the Main.

In my opinion, it should be baked on the main one, there is not enough rye flour there.

I think tomorrow it's still not cold dough, but try to bake the much-praised Bun with cottage cheese in accordance with GOST, I read the recipe and am surprised - magrarine - 14.7

Nikusha, with GOST odd numbers everything is simple: GOST recipes are for enterprises and everything is in tons there. When they translate recipes for piece production, these ..., 7, or even ..., 07 These numbers appear on your own and that's it

15 g yeast per 410 g flour

There is more yeast in Soviet recipes because it was weaker. Now, of course, less yeast is needed for the same recipes. And 15 grams is exactly for pressed. Well, why a lot of yeast, you yourself know, raise a tight dough, heavy with additives ...

[Nikus]

Nikus,
look, in baked goods, each butter has its own flavor. Therefore, creamy margarine was added - an air-water suspension of vegetable fat with animal. An easier replacement option is creamy + stupidly vegetable. In terms of airiness, it is a little different, but it will enrich the taste. You can follow the recipe and choose a good one !!! creamy margarine, for example soft with olive oil if there is no bias.
Only table margarine is garbage to taste, for unleavened bread, it's as if on refined sunflower baking.
The addition of cottage cheese is a very tasty addition, but not for everybody. It is akin to whey - sour milk, but gives more flavor. You should definitely try. If you like cottage cheese, it will be very tasty.
But cottage cheese will not do a miracle if you shift the yeast or stick the tasteless butter.
In short, take good food seriously, just like cake. And yeast and fat. What they write in the recipe, read with your criticism. You're already experienced.

And in life, work is not a family.There are new bosses who are capable of anything. A sad fact of life.
The only thing that can be done is not to let go in silence. Trying to bite so that other people would not be treated insolently afterwards .. But everything depends on the Law. If he allows disbandment, reduction, then it is not possible to win.
I don't know what to say to that. In my city, layoffs and expulsions are a sad everyday reality, I'm not talking about the rude expelling of pensioners or plugging all the holes for penny wages.
Some do not immediately humble themselves and even tried to sue. But to no avail.

A by Norwegian bread: in the composition of wheat: rye 2: 1, that is, everything is kept on wheat gluten.
It must be developed and fermented at warm temperatures according to the law of wheat bread. The rye setting will result in poorer mixing and shorter fermentation. That is, the bread will be rougher and easier to taste. But it will be)))
This bread should be made on whatever you like .. mainly, dietary, low-yeast. The longer the fermentation, the more interesting the taste should be.
Sveta, but for me you're right. Something is slightly wrong. I don’t understand why your bottom is denser, and the top is much looser. It seems that uneven mixing has occurred. Maybe really different flours swelled unevenly at the time of kneading. Do an experiment with standing and compare. FIG knows by yeast. In the photo above, the cap has changed. Perhaps this is a little too much yeast, and perhaps uneven mixing of flour. Or maybe, by the way, a re-mixing. The main mode is strong.
It's hard to tell without touching the dough.
I would do it with standing (to exclude differently temporary swelling of rye and wheat) and on dietary or low-yeast. To reduce the mixing intensity and lengthen the fermentation. And I would compare the results.

Like I photographed with a flash

Definitely not

Vitaly, I see you have a cat friend appeared here

It's Maaashenka! One of my favorites!

[masha]

It's Maaashenka! One of my favorites!

masha, it’s immediately obvious that I won’t go with me for cakes with pies under the windows to beg. No one will believe that she is sad and hungry. The girl is happy and peaceful with everything.
And in your eyes, a whole business can be organized

just for embarrassing ...

I won't believe it.
Came, looked, all the cats and NOT cats fell.
He looked around with cosmic indifference: is it enough or not? , decided: NOT enough

Here is Mashenka! I am not familiar with Katya.

🔗

Well, this one is still warm on milk with chicken for a long time. On a pillow by your side
Exploitation of minors is prohibited by law)
so far, this will only be a squandering, not a business Such a super pleasant fluffy redhead squandering

[Svetlana]

On the internet, they recommend an oven on the Rye mode

Svetlana, I forgot to write yesterday, when I came to my senses, it was too late. You found the recipe in Ying-those on the sites, and I found it in the book of 350 new bread recipes. So there the mode is written "Norm", well, in our opinion, I so understood that this is the Basic and the liquid is indicated there 300 ml. When I went to look at the sites, I saw the Basic mode almost everywhere, but for some reason everyone had 330 ml of liquid. If you count it according to the table, you get really 330 ml. I thought for a long time what to do and decided to navigate by the book, because adding is easier than taking away. If you still try other modes, please write your opinion.

when you read "ancient" books

I didn't understand what the "ancient" or "not ancient" have to do with it, especially since the ingredients are indicated there correctly. And by the way, there were no bread makers in antiquity.

I'm talking about the fact that books may indicate less water than necessary. Because relying on old flour, which required less water. The older the edition, the greater the margin of error.

[Masterpiece]

Girls, today I finally tried Easter cake Masterpiece, very correct name, it came out just amazingly delicious and absolutely not crumble, girls bake it, it's cool. Now me you need to learn how to cool it from a bread machine and it will become my favorite muffin

[Svetlana]

I need to learn how to cool it from a bread machine and it will become my favorite bun

Svetlana, I I shake this cake out of the bread machine onto a linen towel, wrap it in the same towel (not tight) and put it on the wire rack until it cools completely. Never crumpled or warped.

It was not in vain that I advised him.

[Galina]

Galina, I, too, but he came out so gentle, immediately began to crumple and crumple all over.

[Natalia]

Natalia, Lena,

I am not familiar with Katya.

already met



Marisha Aleksevna, I also pour less.

[Sedne]

Sedne, gala10, if the light is not turned off ... then I'll put it on tonight .... finally ~ then !!! Yesterday we finished the pies ... And the roll with cottage cheese * gray at breakfast
When my husband is not at sea, I bake all the time!
And now we need to knead the dough for pies again ... And in the afternoon Natashin ~ Bake Thalia!
In ~ wrote, the Program of the Party is direct !!!



The dough for pies Ranas 2501 for 700 g of flour will pull, people?
Who tried it?

[Margarita]

Margarita, I already put Bulka, but tupanula specifically, put the kneading, and then there was nothing left to do but leave it, so I sit and count, I think, in an hour I will turn on the Basic Fast, let's see what I messed up

[NikaVs]

NikaVs, that's how it should be ...



Well I wrote ... I do it often ...
I put a batch on dumplings for 10, 15 minutes.
Then I turn off and IMMEDIATELY put the Main



He is there during Vystaivpgia and will rise and then everything will go on by itself, without you.
What's wrong?)



Do not!!!!!! Quick



Right now, write about that Basic and that's it ...
Vlt you are a girl ~ Riddle! Well I wrote 100 times HOW I do ...



Damn, where is the emoticon when their heads are beating against the wall !!!!!!



That's how everyone reads "between the lines", and then they scold the recipes!)))))
Like, it's not tasty ...

: wall: Rita, help you

700 g of flour will pull

Rita, I looked at the dough recipes in the instructions - there is a maximum of 600 g of flour. 700 g, I would not risk it.

The dough for pies Ranas 2501 for 700 g of flour will pull, people?
Who tried it?

Rita, I will, I tried. But do not get carried away with such portions, overstraining the stove.

already met

I tried ....

[Margarita]

Margarita, thank you, but he had already been breaking the recipe for 1.5 hours. rarely in life



Vitaly,

Margarita, thank you, but he has already parted with me for 1.5 hours

what for?((((
Zamnsila on Dumplings, and immediately put the Main. All. Will ferment you ... I don't understand anything ...

[Margarita]

Margarita, tupanula, I wrote ..., I accidentally put a French batch, now I switched to fast

Rita, I will, I tried. But do not get carried away with such portions, overstraining the stove.

Natasha, I think so ... but I have a lot to do ... tomorrow my sister is arriving ...
Those pies that I made the day before yesterday were 450 g of flour ~ nice thing!
But gray ... I will

Margarita, tupanula, wrote the same., I accidentally put a French batch

AND?...
So what?
Why now then keep it for 1, 5 hours ... Well, tupanula, get better
Put the Main one right now ... Or you have already put it ... Sorry, I'm worried!

now I switched to the fast one in the end, it will turn out 3.6 hours + the yogurt wandered for an hour, I think that's enough. Schaz Lena will come to scold