Sedne
Lena, and what kind of aleika? I have not seen this
fffuntic
Quote: Mila Sweetheart

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?
not this way. In hitachi there is a rest from engineers, and here we make it ourselves with dumplings
And even flour into water, even water into flour .. and the bun at the end should be a normal bun that does not smear.
And such a bun depends on the flour that they bought.
This is what we are talking about in the morning.

And damn it SvetaI knocked you down. I am ashamed. It was necessary at once to be right, and not to hope that the flour will gobble up
Sedne
Lena, but nothing, something will come out in the oven. And what is aleika?
fffuntic
Aleika is called that. This is Siberian flour. Very strong, the protein is higher there than in ours (I'm talking about the bakery, they have different Aleiki there. 1st grade, v. S., Extra)
Lagri
And I always correct the bun with flour, not liquid. I tried the other way around - very hard.
Sedne
Lena, and we sell this? I only saw Aladushkin with high protein and Nordic, on the Internet you can also order Altai, and in all other proteins 10.3.
fffuntic
damn, not Siberian. She is Altai
I mnu at one time in the markets sold in kiosks. Aleika and tender Uvelka. And now I haven't seen it for a long time. Only Macfa and French things around.




now I bought the "Imperial recipe", too weak, to the point of disgrace. Also, if it picks up 0.66, then it's already good.
To makfa, as to the moon. I don't even remember Aleika.
Crown
Quote: Sedne
and in all other proteins 10.3.
Ashanovskaya "general purpose" protein 10,8, Globus sells flour of the 1st grade, there is 11, and the French thing c \ s - 11.5.
$ vetLana
Mila Sweetheart, Admin has a different Hitachi stove. In Panasik on the machine, first dry, then wet. Mila, do everything according to the recipe, taking into account the bookmarks for our stove.

Mila, I advise you to bake the first bread from the book to Panas, wait. See how it all happens. Watch it with a bun.
Sedne
Quote: CroNa
In Ashanovskaya "general purpose" protein is 10.8, in Globus flour is sold 1 grade, there 11, and the French thing c \ s - 11.5.
I'm only interested in premium flour
fffuntic
not .. there is another protein. It should be in. from. and 11 squirrels.
And in grade 1, the more protein, the stronger it is, but its strength is somewhat different than that of bakery. There is a live squirrel)))
Sedne
Quote: fffuntic
Only Macfa and French things around.
and we have a makfa and a falconer next to us
fffuntic
Rather, well, and figs that the falconer is weaker. Just adjust to it and that's it.
FIG run to look for flour. It's not worth it. If only on a panettone with Easter cakes. There the fiber actually increases. And according to our bread in KhP it will be delicious even without such dances with tambourines.
Sedne
Quote: fffuntic
If only on a panettone with Easter cakes.
I liked it very much on Belonezhnaya, it's just very tasty baking on it, but she's not near us either, only in Ashan.
fffuntic
The higher the moisture content of the flour, the simply airier the bread. But by tenderness and taste, bread is perfectly made from just light flour.
So .. no strong and figs with her.
Mirabel
Quote: fffuntic
Inject how you got it
because I am very talented!
Lena, yeast is probably not the main reason. She baked everyone's favorite cakes, masterpiece.
At the bottom, activated yeast from the freezer, then flour and everything else according to the recipe. Diet program bread with extras.
maybe it was not necessary to activate them and add to the flour, then liquid
It went up badly and the result is deplorable.
And for this cake there should be a bun? I had by the end of the batch .. maybe I should have diluted it
fffuntic
yeah .. Stary Oskolskaya rules, although also not strong
Crown
Quote: Sedne
I'm only interested in premium flour
Ah, understandably. I don't use this.
Sedne
Quote: Mirabel
On the bottom, activated yeast from the freezer, then flour and everything else according to the recipe.
Didn't you activate yeast for the cakes? They need to be activated for baking.
Mirabel
Svetlana, activated! but put the whole thing to the bottom .. maybe it's not right? the liquidity to the bottom, I mean.
Sedne
Vika, how did you activate them?
fffuntic
Vika... If the rise is bad = it is only yeast. The gingerbread man is there or not .. in Fig. Well, it would be a collapsed roof, well, a dull crumb, if it is not baked.
But airiness .. at least there should be a crack if the yeast worked.

And if it is dense .. yeast is to blame.
Well, the thinner the cakes, the better. But it should come off the walls. Like a jellyfish.
In theory

And practically the girls do this Masterpiece without looking and everything turns out with and without a kolobok.







activate them there ... all my life I have been sticking in flour, both living and dry. My suite and without activations will blow up all the cakes
but if yeast is like from .. then it starts)) where to put and which oak to pray
Mirabel
Lena, Lena! Yeast is actually very good, I bake it all the time ...
Sedne, Sveta! Yes, it was activated in water with added sugar and flour. Everything worked well and poured it into the bread machine.
In my opinion, this is still a program unfinished in EuroPanas
I'll bake another pa3 on the main program and if it doesn't work out drown myself.. I will hope that it works
Mila Sweetheart
$ vetLana, fffuntic, Thank you. That is, to lay everything at once and wait for the result? I'll try. It's just that in another recipe it was written that it was from a book, but in fact the water should be reduced (white bread from Lika). So I began to doubt. Why do girls have such difficulties here? Are there not enough standard programs? After all, such good reviews about Panasonic
Sedne
Quote: Mirabel
Sedne, Light! Yes, it was activated in water with added sugar and flour. Everything worked well and poured it into the bakery.
That is, they went up with a hat?




Quote: Mila Sweetheart
Are there not enough standard programs? After all, such good reviews about Panasonic
It turns out even better
Helena
Quote: Mila Sweetheart
And why do girls have such difficulties here?
Flour fails.
Quote: Mila Sweetheart
And still nowhere came across, is it necessary to lubricate the form and with what?
The mold is not greased.
fffuntic
Vika, why are you bargaining with me. You also repeat like a mantra to them: you are good, you are good.
If you could freeze them, they would be frozen in stores. But it is impossible, not everything will be squeezed out.
Therefore, if you have good ones, then great.

And if not ... then tell them at least 100 times, they won't get better.

And .. in Easter cakes they need more strength, anywhere. There is sugar and fat.
If no rise - don't put them in cake anymore.
Buy normal and fresh.




Quote: Mila Sweetheart

And still nowhere came across, is it necessary to lubricate the form and with what?
no need, it is non-stick and high quality. Then do not rub and do not wash with strong chemicals.
But if you really want to, then the lubrication will not get worse.
A spatula in rye bread can be greased with universal grease to make it easier to fall out
$ vetLana
Quote: Mila Sweetheart
Are there not enough standard programs?
There is no limit to perfection.
fffuntic
Mila Sweetheart, wait for us to read and to score. Make milk first, for example, bread directly according to the instructions. At the moment of kneading, watch the kolobok. First, see what and how in practice. And only then you will read our perversions
Then everything will become clear to you.
Mila Sweetheart
Quote: fffuntic

Mila Sweetheart, wait for us to read and to score.
I already realized that I came at the wrong time
SoNika
Mila Sweetheart, the first time I just greased it and the spatula got stuck, now I don’t grease it, because all the same oil is in the recipe.
And I have enough programs, I still want to deal with all the existing
$ vetLana
Quote: Mila Sweetheart
I already realized that I came at the wrong time
Yeah . It's hard for you.
mamusi
Mila Sweetheart, Hi!)
I'm here, my dear!
Who hurt you?

Well, I was in the garden, the seedlings won't wait ...
Yeah ...
Looks like Mila was so frightened with "cleverness" ... that she ran away fromsedov!



DeFchonki, hare to be clever, huh? Bake like FSE people !!!!
Mandraik Ludmila
Guys, does the protein content in flour depend on its grade? I went and looked, I have 1 grade of protein in Limak, 10.8 g of proteins, and in Divinka, 2 grades of 11.8, this is the bran, or just flour from different manufacturers
mamusi
Quote: Mirabel
I'll bake another pa3 on the main program and if it doesn't work out drown myself.. I will hope that it works
buy Panasik for Russia ...
Sedne
Natasha HP is European, how she makes cakes and muffins should be found out.
fffuntic
Mila I went to bake the experimental first bread, so that later the savvy would enter into a discussion with us
Quote: Mandraik Ludmila

Guys, does the protein content in flour depend on its grade? I went and looked, I have 1 grade of protein in Limak, 10.8 g of proteins, and in Divinka, 2 grades of 11.8, this is the bran, or just flour from different manufacturers
The proteins contained in different types of flour are unequal. The flour of the lower grades contains many proteins that are part of the shells. They are poorly absorbed by the human body and swell weakly when kneading dough.
Therefore, it makes sense to study proteins only in c. with., there is a direct connection with gluten, that is, the swellable part of the flour

mamusi
Quote: fffuntic
so that then the savvy will enter into a discussion with us
Yes ... why does she need these discussions of yours?
There are plenty of Hassle-Free Simple and Yummy Breads. Both in the book and on the website.

By the way, Natashin is also problem-free ... (if you don't poke your nose into the stove, she will do everything herself)
And you spread the theory here such flour, such flour, oh moisture, oh complexity ...
Yes, normal people do not know such words.
They scared the people ...


When I bought Panasik. I brought it home, opened the box in 5 minutes. After 4 hours we already ate the first white bread. From the Instruction. It turned out perfect. The roof is domed. The smell is a miracle! Everything was done by Panas himself. I didn't even know such words ... Gluten, protein, moisture ...
Threw in the food ~ took out the Bread!
Newbies and many Oldies * don't need all this Zaum!
Irinkanur
Oh girls! Today I decided to try a recipe from the book for Panas, Zavarny bread. And here's what happened. For the first time, Garnets used rye flour and saf levure baking yeast. Tore apart, so tore apart! And it's so heavy. I cut it while it was still hot, I don't like the smell. And take a closer look, the yeast has not dissolved. Or they d .. but or I d .. ra.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
mamusi
How did this not dissolve ...
Irinkanur
Quote: mamusi

How did this not dissolve ...
they are some kind of balls, like mustard
mamusi
There is something wrong with the liquid, that's why the bread tore. There can be no mistake, I poured a lot, by chance?




This yeast must be activated first ...
Sedne
Fluids are not accurate enough.
mamusi
Quote: Sedne
Fluids are not accurate enough.
uh huh! +1
Sedne
Quote: mamusi
Both in the book and on the website. By the way, Natashin is also problem-free ... (if you don't poke your nose into the stove, she will do everything herself)
But I did not succeed when I did not poke my curious nose.
Irinkanur
Quote: mamusi

There is something wrong with the liquid, that's why the bread tore. There can be no mistake, I poured a lot, by chance?




This yeast must be activated first ...
330 ml + 80 for brewing malt. I have never used such yeast, I thought it into a dispenser and voila. But no. (((This is me like them then, in warm water with sugar it was necessary to activate?
mamusi
As if ... many factors at once intertwined here ... As it seems to me ...
1. There is little liquid
2. Such yeast must first be dissolved ~ activate
3. The bread is hot yet, not ripe ... that's why the smell is like that.
4. And flour ... flour ... this Garnets ... something I have connected with him ...
Sedne
Quote: mamusi
4. And flour ... flour ... this Garnets ... something I have connected with him ...
And I like Garnets. They have good rye and super-duper Durum.
mamusi
Quote: Irinkanur
How was it for me then, in warm water with sugar, should I activate it?
yes even without sugar, just with some water.
I have zero experience in this yeast. I bought it once ~ threw it away. I do not like. Do not like...
But I remember that they should be put in less than instant ones. And activate in water.
Quote: Sedne
What kind of yeast?
Saf ~ levure ...
Irinkanur
I tried before Garnets, Sokolnicheskaya, everything worked out. But then I messed up with yeast. And the bun on top was flat, below the "skirt" or something




Quote: mamusi

yes even without sugar, just with some water.
I have zero experience in this yeast. I bought it once ~ threw it away. I do not like. Do not like...
But I remember that they should be put in less than instant ones. And activate in water.
so I'll probably throw them out

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