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

If I said anything about rye.

[Ritus]

Natashkin on French
tastier than Easter cake

Oh, to me, oh, lovely

but Ritus, so you say that I like to complicate.
But I have no talent for doing on intuition. Out of anguish, I have to seriously understand, only then something turns out.

others need to learn where you can do it. It is a fact

Do not exaggerate!)))))
Lenok!
Well, how about Rye with Prunes? Let's try?

[Luda]

Luda, congratulations on the first loaf. Welcome to bread lovers.
Now try Natashin urgently



Ritus, mnu just adore real custard black bread. I buy it at the store. No matter how hard she struggled, it turns out tasteless and that's it.

[Luda]

Accordingly, I did not wash the bucket, put it back

And his, too, is not mine, almost never ...


Lyudochka, keep it up! You will get such a thrill from Panasik !!! He's lovely!

Ritus, mnu just adore real custard black bread. I buy it at the store. No matter how hard she struggled, it turns out tasteless and that's it.

In this bread that I brought ~ I will replace pumpkin seeds with sunflower seeds, well, I don’t have pumpkin seeds ... and yes! let's all bake it and discuss mistakes later!
Luda, come on! I want to!

Margarita, my convex roof never comes out, for it you need to reduce the water, you reduce the water, the taste worsens (well, for me

Sveta, yes, I immediately realized that you were talking about Rye ...
Yes, it is with them ...

[Rita]

Rita, but it will be interesting for me to try this rye with prunes in a radish, we will do everything according to the general recipe and compare the result. Of course, this will not be entirely objective, because flour, water, and yeast are all different. Yes, and weather and atmospheric phenomena at such distances, the same varies greatly, but it's interesting!
Ritochka I already got a huge buzz, the one who baked in other HPs will understand me, it's not for nothing that Panasik takes such money, oh, not in vain ...
Lena, and what NATashin is this? True, today I will not have time, I am leaving for the village, and in the panasik there is already an egg, I will take my husband to try

[Mandraik Ludmila]

Ritochka, I have already received a huge buzz, the one who baked in other HPs will understand me, it's not for nothing that Panasik takes such money, oh, not in vain ...

I, I baked in another ... (in Polaris ((((
And when I bought Panasik and compared ... and baked the first Bread in it, I said: So what? Is that all already? !!!))) You don't need anything else ??? ~ to bury in the window, fill up, top up, not breathe, dance with a tambourine ...



Mandraik Ludmila, this

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

[Buttercup]

Buttercup, I like this egg one very much Bork. "Delicious white bread"

[Mila Sweetheart]

Mila Sweetheart, Buttercup, Congratulations!
Lena, of all my variations with rye flour, of course, bread on the cards is the best. broth. Today I decided to try it on milk, but I added a little starch, I'll see
Sveta, there is little yeast in this recipe, does it make bread?

[Shine]

Shine, why are you so suspicious of bork?

[Lena]

Lena, I really love Omeloka recipes, and she has Bork



Nika, 1.5 tsp is not enough?



All Mistletoe recipes come out very well.

the one who baked in other HP, will understand me, it is not for nothing that Panasik takes such money, oh, not in vain ...

I have the same thoughts. Everytime!

[Svetlana]

Svetlana, for 550 g of kanesh flour. Are there ordinary teaspoons, not from our HP?
Girls Xn are busy I want to make NaTalin a curd cake, a filechka will pull it (it is 1, 5 -1, 8 liters) - 200g. cottage cheese and 200 g of flour? And the beam at what temperature to do?

[Nika]

Nika, I put 1 tsp for 400-450 grams of flour, for 500-550 - 1.5 tsp for wheat, the normal numbers are, for rye, of course, more.

Here is a section of the resulting bread! It turned out very tasty! Only the cap is a little uneven.

If it were not for your battles yesterday, I would have considered it the norm. And the crust peels off a little more. What needs to be fixed?

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

And I already baked it in a radish, by the way it turns out well there too

And the crust peels off a little more. What needs to be fixed?

What for?

[Mandraik Ludmila]

Mandraik Ludmila, and what size of bread do you have? Yours is bigger. And even. But I did the smallest.



Sedneso as not to crumble. And then the whole table is in crumbs. Or does it depend on the recipe?

And my last rye sourdough came out very tasty. Although lately it always comes out tasty with me. But I almost always add water to it

Svetlana, what recipe do you use with sourdough? I have a dream to bake sourdough bread.

[Nika]

I want to make NaTalin a curd cake, a filechka will pull it (it is 1, 5 -1, 8 liters) - 200g. cottage cheese and 200 g of flour? And the beam at what temperature to do?

Nika, I baked in the oven 180 gr., 45 minutes. You can focus on this.
And today this cake is even tastier!
And congratulations to everyone on the new stoves! Let them serve for a long time and please!
I still have a firm conviction that you need to bother less, then everything will work out. There are excellent proven recipes, you don't have to reinvent the wheel. And you can create your own recipes when you have already accumulated enough experience in baking bread.

[Mila Sweetheart]

Mila Sweetheart, Lena and Nata will explain, I think that the liquid is too much.
Sedne, the main thing that suits you.

Yeah, to the topic of recipes - today I will try out fr. a little thing - now I add liquid, and earlier I reduced it.

in Fillet taka 160

Then put it on 1 hour, and it will be seen longer.

[Galina]

Galina, I'll try, thank you if only I could pull the volume

Sedne so it doesn't crumble. And then the whole table is in crumbs. Or does it depend on the recipe?

From the recipe

Svetlana, what recipe do you use with sourdough? I have a dream to bake sourdough bread.

So I showed, you commented on it yet

[Darling]

Darling... It's all about taste. Your dough is moist, so the crust is wavy. But it is also gentle. You can make bread more beautiful if it is a little drier, but the taste will also change.
There is no law here - try it.

Our conversation in the morning was connected with the fact that it was the flour there that presented a complete surprise.

and now everything is beautiful and tasty with you.

Crumbness is associated with the acidity in the bread. I mean, yes .. it's a recipe. It is necessary to watch bread with whey, kefir, sponge and so on. Increase fermentation.

That is, the French regime and Natasha's bread

[fffuntic]

fffunticThank you Lena! I read everything about the bun. Only it is still difficult for me to navigate. When to watch and add. Yesterday, when the stove was kneading, I kept looking. It seems like it was a bun. And then I looked in, there was smeared on the walls. I don't know if it should be so. When it was baked, there was also a little on the walls of the dough. Should they be clean? And why is the dome uneven? It's probably like a bun lay on the side.
This is a photo when the dough just started to rise.

From the recipe


So I showed, you commented on it yet

Svetlana, sorry for the carelessness. So much information in one day. I put everything in the tabs for now.

[Mila Sweetheart]

Mila Sweetheart, when raising the dough, it is undesirable to look into the oven, because the temperature regime is violated. It is possible only during kneading.

[SoNika]

SoNika, in no case at 160 do not put this cupcake !!!!
You will get a burnt firebrand

in Filka in an hour ...
110 or 120 ...
Look, please, here is my cake ~ cupcake ... well ... by experience t and time.

Tea and plum cake in a multicooker Philips HD3060 (mamusi)

110 or 120

Yes, Rita, you're right. 180 is for the oven. For a multicooker, you need much less.

[Darling]

Darling, uh-huh. Slegonets smeared. There it is necessary to reduce the water a little if you strive for the ideal.
At the time of the beginning of fermentation, it came out slightly under-mixed, therefore it did not lie flat. But there is still little dough, so the irregularities from the scapula are so noticeable at the initial stage.
Then, during fermentation, the bread gained strength and became tasty and tender.

There should be no puddles on the bottom of the bucket at the last minute. If it's just right

Darling... Well, do not spare the flour. Just mix with water and run on dumplings. Drive and watch how the picture changes. How it smears, it does not. What a round bun becomes.

[Mila Sweetheart]

Mila Sweetheart, you got a wonderful bread, Panasik did it perfectly!
The crooked loaf is because you were making small bread. If you make a large or medium - it turns out smoother, when the dough rises, it fills the entire length of the bucket and rises more evenly.
And the crust wrinkled on cooling due to the moisture of the dough. As Lena wrote, it's a matter of taste. For example, I love wet dough and even with oven breads, the crust wrinkles. But I’m not for sale, but the crumb is fluffy and tender.
While writing, Lena already answered

[Mila Sweetheart]

Mila Sweetheart, not sticky from the walls - watery

[Mila Sweetheart]

When it was baked, there was also a little on the walls of the dough

Mila Sweetheart, and the lid was not opened during baking?

[Margarita]

Margarita, thank you, Rita, here I sit and wait, my intuition shouts that there are a lot of 160, it's good that you came. Will it pull the weight?

Nika, have you watched Pie in Filka by temperature and time?
Otherwise I'll clean it right now ...
Natasha us
It is necessary to put 110, especially with cottage cheese !!!!



Nika, what are you running here ~ here ...
I already answered you here and there ...
Peks ...

[Mila Sweetheart]

Mila Sweetheart, I did the same for the smallest, but instead of sugar I put honey, almost always. and I replaced the vegetable oil with butter-low-fat, otherwise I ran out of odorless vegetable oil in the city, and I did not notice in time

[Buttercup]

Buttercup, and I'm just putting a vegetable with a smell.

[Margarita]

Margarita, why are you abusing? I did the exercises. But I didn't run. Yes, thank you, I opened the tab, I will finish everything ... and start baking.

Buttercup, I also bake on light, less aromatic honey.

so as not to crumble. And then the whole table is in crumbs.

I add more sunflower oil to the dough and the bread crumbles less.

[Helena]

Thank you all! We will try. I would also like to try with rye flour and sourdough.
Helena, did not open during baking. Only when the dough was kneading and rising.



I will try to experiment with butter and add honey.
Of course, it is more fragrant with honey, but they just say that it cannot be heated

The crooked loaf is because you were making small bread. If you make a large or medium - it turns out smoother, when the dough rises, it fills the entire length of the bucket and rises more evenly.
And the crust wrinkled on cooling due to the moisture of the dough. As Lena wrote, it's a matter of taste. For example, I love wet dough and even with oven breads, the crust wrinkles. But I’m not for sale, but the crumb is fluffy and tender.

Wrinkling does not scare me, I want it not to crumble
And the size I also thought so that if more dough is smoother. I just want to try more different things in order to choose your own bread. And so many large loaves will not be eaten at once

Of course, it is more fragrant with honey, but they just say that it cannot be heated

Honey: benefits and harms # 9
Honey: benefits and harms # 13

[Helena]

Helena, it is impossible for children under one year old and not hot. We are already eating cold bread.
here is my today's greetings on the pre-brew mix

Of course, it is more fragrant with honey, but they just say that it cannot be heated

As the wife of a beekeeper and his assistant, I responsibly declare our ancestors before they discovered moonshine and vodka, they drank only honey, and the honey was boiled, no one was poisoned! And here is a spoonful of that honey, nothing harmful! Of course, the beneficial properties of honey are lost when it is heated above 40 degrees, but no one will be poisoned
If you are interested, read my little temka, there is about honey and bee products, from the point of view of not so much a consumer as a beekeeper.

Bees love honey very much

I want it not to crumble

Fresh, crispy bread will crumble anyway. But how much - yes, depends on the recipe. Oil addition, partial replacement of water with fermented milk (whey, kefir, etc.) reduce crumbling. You also need a good knife. Well, or not to eat fresh bread, put it in a plastic bag after cooling down and the next day the crust will soften and will not crumble like that. But this, in my opinion, is impossible

they drank only honey, and the honey was boiled, no one was poisoned! And here is a spoonful of that honey, nothing harmful! Of course, the beneficial properties of honey are lost when it is heated above 40 degrees, but no one will be poisoned

Lyudochka, + 10000.
And Russian gingerbread ... they were baked and baked on honey!
That's what all Russian heroes from carcinogens have become SUCH!

This Medophobia directly touches me to tears!
Just give our man a horror story (any) and now he has already gone to inflate!
Well, let them not eat ~ who thinks so! No! It is necessary to spoil others' appetite.
I always put Honey in my bread, even if the recipe contains sugar. Just always. And I will continue to put it.
I also eat raw honey, so vitamins enter the body "unspoiled". Those poor fellows! Better to smoke less and less vodka with beer ~ so no ~ alcohol ~ this is sacred !!! Nicotine is for everyone ~ a small thing compared to Terrible Heated Honey! : crazy

:

Here is my egg, again on honey. I had to cut right away, as a girlfriend came, and I had to share

Therefore, in the photo on the right there are such creases, the bread is the softest, fluffy. And why did I suffer so much with my radish .... Well, we will have to suffer a little while we bring the panasik to the village. I will not bake more and more today, Panasika packed it back so that the kosh would not gnaw anything, we have a city rodent

Girls, attempt # 2 with my usual yeast and bread "Zavarny" Omnomnom

[Irinkanur]

Irinkanur, Irin, beautiful !!!

[Irina]

attempt # 2 with my usual yeast

Irina, it turned out great! Congratulations!

And here is my cutter for Daily Natasha, but on Franz and with a delay.
Korochkaaaa amnyamny ...
My changes: 1 s. l. honey instead of sugar and from the total amount of flour, replace for 1 s. l. Rye + 1 s. l. C / z. For Natasha, my changes are no longer news.

[Helena]

Helena, thanks for the links. I read the topic with pleasure. I myself often put honey in sourdough bread. True, there is a long fermentation and he thinks everything is "eaten" before baking.