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

[Svetlana]

Svetlana, and rises well?

if I on my 2501 before the Diet I still do the Pre-Knead and put less yeast ~ will I simulate an approximately Low-Yeast mode?

Also interesting.

[Rita]

Rita,
then your version with dumplings will be 100 percent like on low-yeast when starting low-yeast without dumplings.
Because after standing, your gluten will develop well in the main batch.

But if you do it with low-yeast dumplings, then he already observes you entirely.
Imitation will be almost 99 percent - yes, but 1 percent will have a less delicate crumb and other fried crusts on the bread.
I suppose, on a dietary one - an average crust like the main one. No light and no dark.
There the batch is a little stronger. That is, the gluten will be mixed a little bit more, or you can knead a little wetter bread on low-yeast bread.
And you can't completely repeat it in a typewriter. If only run the dumplings two times: on the first, just stir the dough, let stand for half an hour, give the second run and interrupt at the second run after 5 minutes. And run the diet. But this is so-so .. imitation.

Look at it kneading as on the main, baking as on the main, fermentation as on a dietary one.

Alas, it is easier to put up with a small difference and do on a dietary one with dumplings

if on my 2501 before Diet I still do the Pre-Kneading and put less yeast ~ I will simulate approximately Low-yeast mode ??? /

Marina and I baked low-yeast on Dietary French with half the norm of yeast Only Marina pulled out 5 minutes earlier, because she loves a light crust. They baked according to my recipe, there in the subject and painted

[Natalia]

Natalia, Where is it?

Well, for the sake of objectivity, I will say that low-yeast in the presence of dietary mnu is not particularly sad. If you desperately hunt for a long fermentation, then in general there is French)))
Mnu is much more attracted to brioches, Italian, sponge, all kinds of toast modes.

But if you buy a car, then I'm always for the newest version.

already there is no way to get away from cakes

Helen, sunshine, don’t talk to us with Easter cakes !!!
Hde Avatar, I'm telling you!))))
But seriously, I'm done with Easter cakes ... My husband said ~ Enough baking! ... and ordered Zavarnushki for tomorrow at Princess Pizza Maker!

I'll try Diet Mode for plain bread ~ I promise. (I have 2501) and Low-yeast regime no way!

mnu is also netuti .. you try on a dietary, normal. In general, basic and dietary, low-yeast .. they have too little difference in taste.
If you want to save time, you will return to the main one.
As far as I understand, if you have time and you want to ferment longer, then try to make regular bread in French, always with dumplings. Here the difference will be stronger. Just don't shift the yeast.

Taki, I've already done it, and more than once!

but then the dietary one won't impress you too much. He's in the middle.
French must also be with dumplings. Is it so with you?

Just think of the news!
Well, I showed you even before Easter how I do Natasha in French ...
Bragged here with a crunchy crust!
This will not surprise me often I bake in French ...
Here on Diet ... now I will start to practice often, I put Adya on the night ...

Natalya, where is it?

Marish, in this thread
Daily white bread with live / pressed yeast in a Panasonic bread maker

Already on the first page, Marina wrote that she baked in the French mode, and then in the topic we talked specifically about replacing Madlodye.

Well ... Mixed up French with Diet

I'm already reading.

[works]

French must also be with dumplings. Is it so with you?

Now it will be ... SO !!!)
For I tried ... this maneuver!
Extremely convenient, thrown, kneaded, tracked on pelmeni! Set the desired Mode and free! Standing already works on us, not unnerving us!

you hammered my head with a Masterpiece .. I only think about it now, and you give me something else
and I also want your pies.
Chichas Natalie will say that I'm hungry again
what to do if I like it in front of my nose ..

[fffuntic]

fffuntic, Lenchik, come to mee, feed

if you directly knead on dumplings, then leave it with a thinner daub at the end. It will then mix well in the main batch. Try it.

Svetlana, is she going well?

There was never any bad bread. I went up perfectly. I didn't even bother trying on Basic. I took the recipe from our website and immediately baked it on low yeast with half the yeast.
Since now I began to use flour more often, then I bake it on Diet.

Well, for the sake of objectivity, I will say that low-yeast in the presence of dietary mnu is not particularly sad.

This seems to be true. I, of course, did not compare, somehow it was not necessary. But such an idea is to bake with CH on low-yeast.

[fffuntic]

fffuntic, Lenchik, come to mee, feed

and here I am, even without Vitalkin's cat. I wrinkle your Lissbaby quite satisfied

But such an idea is to bake with CH on low-yeast.

CZ is weak. If without c. from. if you do, then you can get this bread with a rough crumb.
On kneading low-yeast, gluten may not withstand.
It will be worse than the dietary one. If you experiment - leave good bread in stock

[fffuntic]

fffuntic, Lena, and you and I will try the Masterpiece on Dietetic with two (already) Pre-Mixes on Dumplings!
We will break all records! According to the fibrous crumb and gluten development



$ vetLana, so you bake in half? C / s with the highest grade, right?

not ... a masterpiece will not work. There is a lot of butter with eggs of some dumplings behind the eyes, otherwise we will lose the gluten.
You won't believe it, but your usual pies, the ones that are higher in the pictures, will also be fine.

$ vetLana, don't you bake in half? C / s with the highest grade, right?

No, I put 1 tsp on small bread. yeast. On Dietetic.

[Lena]

Lena, do you want us to arrange a competition for you?

No, I put 1 tsp on small bread. yeast. On Diet

Sveta, I'm not talking about ... not about yeast. I ask about the flour-flour ratio. Whole grain in half with the premium?

CZ is weak. If without c. from. if you do, then you can get this bread with a rough crumb. On kneading low-yeast, gluten may not withstand. It will be worse than the dietary one. If you experiment - leave good bread in stock

50 c. from. for 50 c. h .. gotta try

50 c. from. for 50 c. h .. gotta try

normal, on what you want to experiment. VS 50 percent behind the eyes. Vyuzhit

50 c. from. for 50 c. h .. gotta try

You know, I settled in, the oven with malt, rye, + c. З + 1s and Sun - 40-50%

I ask about the flour-flour ratio. Whole grain in half with the premium?

Yes. Have you baked bread with herbs yet? There is such a ratio. I think I have FINALLY good CH flour. Now the bread doesn't taste bitter! French thing, I keep it in the fridge (like doctor Lena prescribed)

Light, and immediately after, the question is if you put 1 tsp. yeast for 400 g of flour, so I put it !!!!!))) Always. And for 500 or more I put 1.5 tsp of yeast (if on dry baking) .... still, explain to me ... WHERE is the decrease in the amount of yeast ... in half ...
I do this in all recipes, and I did not know that this was a decrease ... explain to me ...

French thing, I keep it in the refrigerator (as Dr. Lena ordered)

And I, and I now keep it in the refrigerator ... listened too. :-) :-) :-)

[mamusi]

mamusi, Rita, I didn’t bake with CZ on Malodozhevoy, I baked such bread on Dietetichesky.

Have you baked bread with herbs yet?

I am very sorry ... but I haven’t got ready yet ... Easter, Easter cakes and all other pleasures did not give me time to waste. However, he is my first in line ... Today Mush asked Natashin (with my corrections: 1 s. L of rye +1 s. L. C / s), which he madly loves and considers for "Basic bread".
He just says: "You are the main spec, and then as you want to get rid of" ...
And I want greens, there are a lot of greens now !!! Maybe even tomorrow I'll get together, along with Zavarnushki (?) - if God gives me strength ...

Marina and I baked low-yeast on Dietary French with half the norm of yeast Only Marina pulled out 5 minutes earlier, because she loves a light crust. They baked according to my recipe, there in the subject and painted

it turns out, in 2512 KHE, can you use French to bake low-yeast?

Rita, I didn’t bake with CZ on Malodozhevoy, I

Yeah, Svetochka, I get it. Thank you. So, but I also do not have Low-yeast. There is no such mode in 2501. Diet only.

for tomorrow Zavarnushki at the Princess Pizza Maker!

Ritus, honey, poke me where to go to watch the recipe? Is it sweet? or salty? or how?

On Low Yeast I baked pure wheat, mixes with oatmeal, buckwheat, corn, etc. For an average loaf 0.75 tsp. yeast, (or 3/4 tsp.)

[Irina]

it turns out, in 2512 KHE, can you use French to bake low-yeast?

Irina, I then had an oven 2500. In 2512 I have not yet tried to bake low-yeast

Margarita, and rye-wheat ones also come out well after baking from HP? AND

Maria, they always come out well. A couple of times, when I baked rye-wheat (Borodinsky or other similar ones) ... it happened that the spatula got stuck ... And I took it out of the bread with a wooden stick. Well, a couple of times this was all ... :-)
You know, girls, I noticed one thing, so try it, I'm wondering, is it just for me or for others, too? When I am afraid that a spatula may get stuck in the bread, I take out the bucket from the HP, put it on the table and cover it with a towel, after 5 minutes I shake it out very easily. The scapula does NOT get stuck.

it turns out, in 2512 KHE, can you use French to bake low-yeast?

and it will turn out very tasty
and our
your dietary one is called Whole Grain No. 5 Whol ... something there, too, is almost identical, if before that you knead pizza for 5-15 minutes on No. 25 before mixing the products and then put on the main program, French or 5, or the main - (25 prog are your dumplings)

[mamusi]

mamusi, after bread with herbs I baked the same one without herbs for comparison. Still, the taste is more pleasant with herbs.

[Irishka CH]

Irishka CH, Ira here

Fast teas in the Princess pizza maker (valushka-s)

[Irina]

Irina, I then had an oven 2500. In 2512 I have not yet tried to bake low-yeast

Natashik, they can be perverted on basic, CH, toast, spelled, gluten-free,
but the French and Italian must remain the same. The requirements are the same there, after all, these are national types of bread
CZ should not be touched either. The central locking system is weak, you do not particularly perverted.

and it will turn out very tasty
and our
your dietary one is called Whole Grain No. 5 Whol ... something there, too, is almost identical, if before that you knead pizza for 5-15 minutes on No. 25 before mixing the products and then put on the main program, French or 5, or the main - (25 prog are your dumplings)

my hands are itching to try the dietary one. Look in the recipe for the "Russian" Panas there is WHOLE flour What is it? I was looking for an answer on the forum, but I did not understand

But Italiano .... I'm wondering how to reproduce in 2501? I don't have this ...

[Natashik]

Natashik, they can be perverted on basic, CH, toast, spelled, gluten-free,
but the French and Italian must remain the same. The requirements are the same there, after all, these are national types of bread

so, according to theory, the franc can work for low-yeast

Wheat flour is c. from.- the highest grade, which is the most powerful and empty in usefulness
And which is from whole grain - ZZ, whole grain (whole in translation)
it retains the necessary substances, but weak for a strong batch.

On the 5th mode, you can make from any flour, including CH
but on the 1st of the central lock it is impossible

WHOLE This is what?

Whole grain flour ...

Wheat flour is c. from. - the highest grade, which is the most powerful and empty in usefulness
And which is from whole grain - CZ, whole grain
it retains the necessary substances, but weak for a strong batch.

On the 5th mode, you can make from any flour, including CH
but on the 1st of the central lock it is impossible

does it mean whole is whole grain?

Whole grain flour ...

Thank you

so, according to theory, the franc can work for low-yeast

Why not? it tastes better than low-yeast, but it will take longer. And yeast is needed the least, otherwise it will ferment

But Italiano .... I'm wondering how to reproduce in 2501? I don't have that.

I haven't tested it yet. How I will, Lena will give us a lecture on what can be done as close as possible in the stoves WITHOUT Italian.

so, according to theory, the franc can work for low-yeast

Yes, Ira, they have baked it already. Yeast is half as much and on French.

whole flour

It's whole grain. There is an explanation in the instructions.

I'm also interested in Italian.