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

there is one more thing. A glass from HP measures with an error. There are 300 ml, and by weight all 400 g.
Who weighs how? whey on a scale or a glass?

[Lena]

Lena, I weigh the liquid with a glass.

water to flour, Natasha has 360 ml (g) to 500 g of flour, that is, 360/500 = 0.75, neglected moisture from the oil

Here ....
That's ... another matter!)
It is now clear that this is the Moisture Coefficient, which is obtained by dividing the values ​​of the Weight of flour and the Weight of water.

To be honest, Anna gave the right advice. Knead at about 65 and add as you pick up the bun so that there is a wet bun at the end.

So I think it's about the liquid, not the moisture of the flour, your Flax flour is the same, and you need to adjust to your liquid. This is not a standard batch, but with a clean pick to the end already in the mode itself.

Who weighs how? whey on a scale or a glass?

And I measure the liquid in ml, I never weigh it. The recipe contains milliliters. My serum is liquid + water.

[subtract]

It should be easier, Lena ... and people will be drawn to you. Now it dawned on me that you just meant subtract water....

Sveta, my glass is lying and overestimates the weight. If yours is like that, then there may be not 0.75, but how much horror.
And .. cups are different for everyone. Mnu had the first stove 2501, so this was not observed, and a glass from 253 is just something with something

[Margarita]

It should be simpler, Lena ... you just meant to reduce the water ...

Margarita, Lena is a physicist, and everything is accurate and intelligent. She was taught to be smart when she was taught, and at work she probably has to do it. And here we break it

I measure out the serum in a measuring glass, i.e. in ml.

I always measure the water on the scales, and then add it by eye.

If I'm not mistaken potato stick.

Yes, it looks like her.

Well, as I speak Chinese, you will not understand me in any way.

I'll try this:
the moisture content of the dough from our flour depends on the time it swells with water.
The gingerbread man made from our flour depends on the swelling time.

There was even a puddle for half an hour and it was already a test. Still stood, generally thickened))
A puddle of our flour can turn into dough, just give it time.

But if you don't want to give time, then you need to knead from a smaller amount of moisture.

physicist, and everything is accurate and smart

Well ... well ... and we are not drinking cabbage soup ...

ONLY I CAN SEE THAT NOT EVERYONE UNDERSTAND WHAT I AM ABOUT !!!!!
And the newcomers hid in the bushes ..

[Lena]

Lena, and you do not subtract liquid according to this recipe?

if makfa and standing, then no.
If old Oskol flour, then I reduce it.
If I'm in a hurry and start the mode without standing, then I subtract 0.70.

If the flour is new, then first I do it with tracking the bun and note the amount of moisture for this flour.

If there is no time for tracking. Then clearly the coefficient is 0.65. But this is a compromise. It is too thick

water to flour, Natasha has 360 ml (g) to 500 g of flour, that is, 360/500 = 0.75, neglected moisture from the oil.

Yes, it turns out that I actually broke all the canons And I activate yeast with pure sugar, and I have a lot of liquid ...

Aleika eats 0, 75 and the dough is not even liquid. On this one, I somehow made 0.82 pies and nothing .. was molded
for makfa, a puddle would be a puddle

Lenus, Natasha, here's a good example ... with thick whey, that is, COFFICIENT is underestimated!



That's what it means to be too lazy, mother was to strain!)
But it will be delicious ~ I assure you!
The smell is awesome!

you fucking kidding me. It's hard for me to sit with you, I have a ban on baking. In the house there are only salads, and in the canteen there are tasteless pastries
You will wait that I will definitely live with you

[fffuntic]

Yes, it turns out that I actually broke all the canons And I activate yeast with pure sugar, and I have a lot of liquid ...

Yeah !!!!
And I love your Bread, and my husband calls it "Basic"



fffuntic, Lena, yes !!! Give it, Bread ~ to the people!
My golden one, come!

That's what it means to be too lazy, mother was to strain!)

If it tastes so good to you, next time just pour more and it will be ... delicious for you !!!

And I love your Bread, and my husband calls it "Basic"

I'm glad ! Eat to your health !!!

It's hard for me to sit with you, I have a ban on baking. In the house there are only salads, and in the canteen there are tasteless pastries

Peks in that poor canteen

There are only salads in the house

Oshizet ...

next time just pour more and it will be ... delicious for you !!!

Aha!)
Just like in an advertisement ~ just add wateryyy!

Peks in that poor canteen

And cut off a piece from each loaf for Yourself!

everything is more neglected. It smells when you bake. Well, I'm forbidden to seduce.
So that..
moved to a pastry shop. MB does not smell

I put the bread, today I bought (in the morning) a new pack of Sokolnicheskaya in another store (well, they only sell her and Makfu in our stores, but I don't like Makfu), poured 351 ml of liquid - they weigh the scales and ml, well, after kneading on dumplings better, though the bun is very soft and smears a lot at the bottom, but nevertheless there is a bun, put it on low-yeast, you need to see what kind of mode this is

Yes, it turns out that I actually broke all the canons And I activate yeast with pure sugar, and I have a lot of liquid ...

And it turned out to be the most successful bread

[Svetlana]

and I don't like MacFoo

Svetlana, and why? Or is it just for bread you don't like it? She is always in my house, it seems like baking from it turns out good.

[the end]

Girls, did not see the question.
Yeah. Knead porridge on dumplings. Just before combining the ingredients into porridge, wetting.
And then after 10 minutes you start the main program. Standing there for 30 minutes. It turns out that the porridge will stand 10 + 30 = 40 minutes before kneading.
During these 40 minutes, the porridge will swell and then turn into dough while kneading.

If you choose a dietary one, then there is already standing for 40 minutes, you do not need to wait 10 minutes.

and then let it knead. By the end of the batch, you should not smear under the shoulder blade and come off the walls.

If you're afraid for your flour, mix 0.65-0.70 less water on the dumplings and leave. And when the main batch starts, add the whey so that only the end you have stopped smearing.

I usually visually knead hercules like a thick porridge with standing. If the makfa is there, or the falconer.

==================

Each flour is good in its own way. I love Stary Oskolskaya, but you have to adapt to it. Reduce water exactly.
French thing extra - delicate baking, but also requires even less water and gentle kneading on a dietary one.

If the flour is not spoiled, then I have never met it tasteless. Just track the bun one time and remember the numbers until the bag of flour runs out, so that you can do it without looking.

Svetlana, why? Or is it just for bread you don't like it? She is always in my house, it seems like baking from it turns out good.

I don't know why, but I have a prejudice towards this brand. Probably because they had the nastiest macaroons that I met. But that was a long time ago, maybe they improved them, but since then I have not bought MacFa.

[Sveta]

... the bun, although it is very soft and smears a lot at the bottom, but still there is a bun, put it on low-yeast, you need to see what kind of mode this is

Sveta, either then increase the standing for another 10-20 minutes, or reduce the water. It should be smeared until the last minute. But at the very end be sure to stop smearing.

[Lena]

Lena, yes, I put it with a delay of 20 minutes.

Makfa is a bunch of manufacturers. Flour is like flour. No worse and no better than others, if stored normally and not at the end of the shelf life.
Requires swelling, but strong for HP. Allows different modes to be used.
But Stary Oskolskaya can be weak. We have to adjust. Good, but you need more respect for her.

But Stary Oskolskaya can be weak. We have to adjust. Good, but you need more respect for her.

And I love her, just.

[Lena]

Lena, yes, I put it with a delay of 20 minutes.

well, if it smears, it is not enough. Fact is fact.At the end at the last minute should stop smearing. A dirty trick - the under-mixed dough went to fermentation. Indicates coarser crumb.
Means loss in taste.
Therefore, we still need to adjust. Either reduce the water or increase the standing time.
Choose what you like best.

well, if it smears, it is not enough.

So after the dumplings he smears, according to the program, the kneading has not begun yet.

[fffuntic]

fffuntic, Lena, once again for the dull, add yeast right away?

[sticky]

so ... figure out the process.

When you fill the flour with water, it begins to swell. There is clay-clay. She can't help but smear. There the protein balls swell. And they swell-swell until time passes and a chemical reaction occurs - the formation of gum - gluten from them. Clay will cease to be clay and turn into sticky dough. This tight sticky ball can be kneaded into a delicate ball.

On dumplings, you knead the clay. It will smear. She cannot help but smear. Because the protein balls are soaked. And don't need them rape with an extra batchstop them from turning into gluten.
The protein balls themselves are like grains of sand. They are soft and clayey. They daub. They are not interconnected. This is clay.
Let the porridge stand alone for 30-40 minutes. So that the clay can turn into a dough with gluten.

It will happen in half an hour or 40 minutes. The amount of time for this transformation depends on the flour. And when the main kneading begins, then you can already knead the dough. Before, while it's clay -
it's useless. It only interferes with flour. Will smear and smear.
Do not knead on dumplings. Just mix into porridge and let it rest, forms gluten.

But when it turned into a dough, that is, it accumulated gluten, that is, it became like an elastic band and its parts do not by themselves, but cling to each other, then the kneading will go. Which will be getting drier and drier under the shoulder blade. That is, gluten will develop: stretch out absorbing excess water from the dough. Here it stretches into a ball, the daub stops.
The more we stretch and knead the gluten, the more it will draw out and absorb water. The dough will be softer.
The ideal option - no daub at the very last moment? understand why? the wettest dough, the most developed gluten.

fffuntic, Lena, once again for the dull, add yeast right away?

That this is only 30-40 minutes standing, fermentation can be neglected if the yeast is strong. I pop right away.
The power of the yeast is wasted on this extra standing. Therefore, if they are weak, then it may and should not be added immediately. But if normal yeast is found, it's not a problem

And so .. at your discretion. You can do it right away, you can do it at the main batch.



girls ... is everything clear? didn't write in Chinese? ask if anything

[Sedne]

Sedne, Svetul, good luck to you. We wait. And I put Darnitsky on serum and presses. yeast.

The program started, but after mixing according to the program, after 10 minutes and I added 10 ml less water

I waited and waited, but now there is no time to add flour. After standing, the dough became thinner than on the dumplings.



Standing was 20 + 60 minutes.

well there is another 20 minutes of kneading. What will be there at the end?
the first 10 minutes is not an indicator, they are the least intensive in terms of batch.

[fffuntic]

fffuntic, so after the first 10 minutes the rest was. Then another 5 minutes and then switched off again, but will there be more batch? The dough is still runny, although flour has been added.

not ... some kind of weak flour. Just like Stary Oskolskaya. Next time, knead immediately to 0, 65. It is better to add whey in the process.
To swell so weakly in an hour, it is she very weak. I did not expect this from the falconer. She usually does not yield to makfe.

[Sedne]

Sedne, I, once it was like that too, I added more than 100g of flour in the end, what was the matter and did not understand ... I think that kanesh is in flour.
Lena, do you have lecture day today? You then ... slowly, I write it down

but for the third day I don’t bake, my head hurts, I don’t want anything, the weather is soooo (!), that the apartment is shaking ...and I don't cook almost, I go on strike on vacation - let them clean up the containers in the wardrobe and on the balcony. But yesterday, when I went to get the lid, I snatched your little thing and other dough on kefir ... I bought it for the first time, I still haven't decided why .. maybe I'll make a Chinese cake with minced meat ... I don't know, in short ... all soooo disgusting nonche (kanesh 3 days already on vacation, but they don't give money)

Sedne, I, once it was like that too, I added more than 100 g of flour in the end, what was the matter and did not understand ... I think that kanesh is in flour.

So in the morning there was flour (also Sokolnicheskaya from one store), and today from a completely different, a new pack.

[Sedne]

Sedne, storage conditions and terms are different ...

[Nika]

Nika, yeah, but the result is the same in the morning and now

[Svetlana]

Svetlana, maybe such a party? No wonder they write that all the good grain has been sold abroad, and what is left for us ...

and maybe even more interesting, just one new crop of wheat from this producer. That's how she is. And it's not a fact that another brand will be different if they are purchased in the same field

And the newcomers hid in the bushes ..

We are watching from behind the bushes
I thought I'd buy a stove, put everything on, and go to bed myself. But no, it looks like you won't have to sleep at all. Here such passions are happening.

[Shine]

Shinebut ... she's not that bad. It was I who gave you hope, but it turned out like this.
But I am discouraged. I did not expect weakness from the falconer.

And all from excessive stupid confidence. But I knew that flour was generally unpredictable and that a new batch had to be checked.

And you need to knead at a minimum of 0.6 in general and then dilute the bun and write down how much it takes.
Primitive, but this is the only way to find out how much water a koloba needs

Girls, read the recipe from Admin Italian bread. There flour is added to the liquid. I liked the recipe that everything is chewed with pictures. I was inspired for the evening, but I read the pages here and got scared. It turns out that first you need to knead the dough on dumplings and then on the main program? It says that HP at first itself slightly interferes with everything, then it is worth waiting. Isn't it in ours?

I turned off the hp, added another 1 tablespoon of flour and a bit of yeast, I bake what will come out in the oven. Otherwise, the roof would collapse in hp. But in general, in the instructions for Natasha's HP for 500 grams of flour, 360 liquid, and in our HP, it is written for 500 flour 330 liquid, so by the way.

[can't]

In general, when I buy flour, I sprinkle 50 g of flour and start adding 25 g of water to it and see how much water is needed to can't was to mold into a cube with edges. This is the initial critical number, above which there may be problems with the test. Standing will definitely help with this figure. Above .. we must look separately.
For example, dilute these 50 grams well there at 0.75 humidity and see if it thickens or not. And how much time is needed.

and in our HP it is written for 500 flour 330 liquid, so by the way.

well .. this is 0.66
but for aleika it is very dry and for makfa, at least it was definitely before.