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

[Darling]

Darling.

1. Why is alignment necessary?
a) The stove operates in several modes. In the cold and in the heat indoors, it has different kneading and fermentation times. On the heat, the machine has the shortest fermentation time according to the table.
But so that the bread on the timer turns out at exactly the right time, the machine applies standing.
b) on standing, the machine turns on the shades for heating the ingredients, if in the room cold.
therefore
carefully read the instructions and pay attention to the recommendation for water.
Panasonic engineers do not rely on milk from the fridge on basic bread, or very warm water for the French program.
2. There is no description of the modes. We study them ourselves. You can even use a thermometer))
This means that different flours have different resistance to physical stress.
The usual c. from. you can knead with all your strength and it will only be better.
CZ can not be kneaded like ordinary, rye is inappropriate to crush.
That is, the modes are adjusted to different products from different flours.

The main one is the strongest. Designed for in. from. Strong kneading, high fermentation temperatures, low to hot baked goods.
CH-dietary. Designed for weaker flour. Kneading is more delicate, fermentation is more delicate, the mode is longer. The baked goods are as strong as medium on the base.
We use it for c. with., although for v. from. this is not the best option due to the long fermentation that improves the flavor.
Newer models have a long program for v. from. - low yeast. It is long-lasting, but her kneading is designed for strength in. from. and you can set weak baked goods.
Rye. Rye baked goods should be at the highest temperature and kneading should be special, there should be no kneading. That is, this program adjusts to the characteristics of completely rye flour.
French bread. Differs in increased crust crispness. Therefore, baking on it is stronger than on the main and dietary ones. The longest mode, the most gentle low-temperature fermentation, the most delicate batch.
We use it both in the tail and in the mane. It can be rolled on almost any flour, if removed during baking a little earlier than the end of the program, if you don't like the crust.
In other modes, figure it out yourself.
Bourgeois regimes are generally a dark forest.

3. Why do we use dumplings.
The program works like this. We put food in the bucket and pressed the start of the program.
After standing, kneading begins well there .. let it be 30 minutes.
Mixing minutes 5. Rest 7 minutes, continue mixing until the desired gluten development.

The program is designed for perfect flour. After mixing for a short rest, it should swell and form gluten, which will then be brought to a state of stickiness from the sides of the bucket to the end for kneading.
But..
but if we bought non-distinctive flour. If 7 minutes of rest is not enough for her? most domestic types of flour require at least 30 minutes to swell.
But the machine is not designed for such flour.
And here we are, because of the imperfection of our flour from the store, which is not for HP, we use the Pelmeni program.
We mix dumplings and start the program. Flour costs not 7 minutes, but 30-40 minutes, and then the machine kneads it.
If flour is for HP, then dumplings are not needed.

mum-Natalie came and again we have a boarding house of exceptionally noble girls
and I work in a men's team, where slang is baby talk on the lawn
Well, I am the most educated there, but here I disperse all the people

[Olga34]

Tastes are different, you have to try

that's for sure ... It's worth it cools. I think that you should not try it until late at night, or even until tomorrow. Not much rose, but soft to the touch and smells nice. However, it has no malt ...and I'm not sure if the taste will be mine either.



Olga34, Hello Olga!)))
Khlebushek ~ Handsome!)))

[Olga34]

Olga34, Olga welcome. We will study together

[Rita]

Rita, here you have infected me with your enthusiasm. I quietly decided to take advantage of your offer. I dragged around the whole morning to the nearest shops in search of rye flour and prunes. I found prunes, ate rye flour like locusts.
But as soon as I do it, you will not get out. Once you have promised, you will teach.

rye flour ate like locusts.

It's a pity you are so far away. I would give mine to you. Grabbed at a discount, at home I saw that instead of psh. in. from. bought rye. I had to freeze it.

Girls, I forgot to show you my curd bun, which I ate a long time ago, but the photos remain
That was such a bun

And that's how I got up, did Fermipan with yeast (not for baking)

I did it mainly with pre-mix on dumplings. If yeast was used for baking, it would have risen even higher.

Here is the prescription:
Dry yeast 2.5 tsp
Flour in. with 500 gr
Soft cottage cheese (used children's Agusha) 320 gr
Sugar 90 gr
Salt 1 tsp
Butter 50 gr
Olive oil 50 gr
Baileys 2 tbsp
Vanilla sugar
2 eggs + whey up to 150 ml in a glass
Dried fruit full dispenser.

A very tasty bun came out, took Yana's recipe as a basis and redid everything. When kneading, I added 2 tablespoons of flour, maybe it was not worth it, but I could not resist.

[fffuntic]

fffuntic, Lena thank you! This is what I wanted to know. And it turns out blindly, you do it, but you don't know why. Is sourdough better in French or low-yeast? I described above how I baked at night. Can you point out errors?

see for yourself, how is it necessary to ferment with your leaven?
if at normal temperatures under 30-32 degrees - take the normal mode, if 25-28 - choose French. Well, the leaven is unpredictable in terms of lifting power. Shall I shove you some yeast to regulate the rise?
I don't have low-yeast. Probably in the middle between basic and French.

In the photo, in my opinion, you went too far with the leaven. She fermented your bread. If tasty, then great. But outwardly there are solid craters under the roof, which was practically completely demolished.
Has changed in appearance.
The starter culture is smaller and the cycle is shorter. Or the starter culture is smaller and colder for a long cycle, which is not in the machine.
Then there is less sourdough on French or low-yeast and watch your nose in a bucket so as not to ferment

Yesterday I remembered about the baked goods, which they recommended to me immediately upon arrival at this forum

Panasonic SD-2502. Creamy bread with raisins
(Elena 65)

And in the last topic there is Lena's variation of the same muffin

We will try!) Thank you.

[Darling]

Darling... If you do not want to follow the process on the sourdough, then you need to use the sourdough as a flavoring additive, less. And entrust the main rise to the addition of yeast.
And if only with homemade sourdough, then it's difficult without tracking. Starter cultures don't want to fit into the schedule.

And more .. you can make bread more moist.
But you still need less leaven.

[fffuntic]

fffuntic, Thank you. Eternal rye leaven. Maybe I have already stopped. It can wander too long. There was no way to follow, because I put it at night. The taste is not sour, but heavy, dense. I want airiness.

The bread is delicious. Not sour. But denser than my first yeast. Of course, I would like to be more comfortable. I don't know if it's just a sourdough or my pens.

Sourdough turns out sometimes even more magnificent than yeast.
Perhaps there was not enough time for proofing, since the roof was blown off.

Tears when baking - insufficient proofing.

Moreover, you had poor feed, as I understood, and this takes more time.

[Crown]

Crown, the proofing was just a long one. French 6 hours and one hour grace period.

[Mila Sweetheart]

Mila Sweetheart, I always add yeast to the leaven, especially if it is included in the program.

Here is an example of delicious French bread

Selyansky bread with sourdough in a bread maker (Zest)

French sourdough bread in a bread maker (Zest)

I put even less yeast, a little less than a teaspoon, I always get these recipes, Selyansky was the most beautiful one.

CroNa, the proofing was just a long one. French 6 hours and one hour grace period.

How long has it been since the last kneading?
It took seven hours for a full cycle, the dough on the grill after kneading can ripen for five or seven hours, and after kneading for another two hours it will come up.
It all depends on the strength of the leaven, temperature, dough composition, and may differ from time to time.

And by the way, it also seems to me that insufficient proofing, pastries have gone and the bread tore. Without yeast, the unfed leaven is not enough for 1.5 hours at the last proofing.

[Lena]

Lena, just my opinion it is necessary to feed it before baking 1 (for 3-4 hours) and all the same toss a little yeast and then you can bake on French mode, by the way I really like sourdough bread on French. Unfed she is weak.



Here, sometimes, a fed woman can raise the dough for 6-7 hours, and this can be done without hesitation, and of yeast.

If the sourdough is weak, then there should be a short bread with a firm crumb and insufficient fermentation.
And here the volume is beautiful, normal

So there just wasn't enough time, we can only 20-30 minutes, just as if the holes had time to increase and the bread would become airier.
Yes, only there is an ambush, you still have to correctly catch the right moment, otherwise the dough will end and the roof will collapse.

But if the dough is dense and a lot of leaven. Then the bread will break at normal volume.

If it stops.
The bread can be sour from an excess of leaven, but the dough "breaks" only when it is "over-grown".

[Sveta]

Sveta, leavening is always difficult.
But I'm not talking about them. Here is the task before us. Bread of normal size, but with a very firm crumb. With holes under the roof and at the same time a gap.
The question is, how can this be?

I am so confused by such a dense crumb.
And this ... the roof is undulating. Not smooth.





look, he had to climb for some time intensely enough to reach this volume. That is, at the time of the rise, the leaven should have worked normally.
Let's say she picked up the bread, and then bam - it was kneaded.
And they did not give time to rise again. And then they baked it with underdevelopment and the sourdough tore the roof on the baking.
You propose such a model.

it is not clear in it: during the kneading in HP, the kneading there is not such that it knocks out all the gas. Couldn't crumb so hard.
That is, if there was a good rise, the crumb should be very fine-pored, but not wrinkled. Or not?
the roof is crumpled with soft dough. When it stretches well without tension. On airy soft moist breads. We have such a roof where there is no gap. How could the roof become as if it had a good rise, if there was even a lack of expansion?

There is underdevelopment there, but perhaps there was an overshoot before?




In short, here in practice you can immediately see whether it is growing or not.
And so you may be right, but questions remain.

And now, darling, here we were arguing, and you yourself think.
Better yet, just follow the bread.

I am so confused by such a dense crumb.
And this ... the roof is undulating. Not smooth.

This is from the thickness of the dough, in my opinion.
And the thick dough rises longer.

You propose such a model.

Nope, not the fact that

he had to climb quite intensely for a while
That is, if there was a good rise,

It's just that the total time was not enough, and even the dough was not yet fully ripe by the kneading.

Better yet, just follow the bread.

It is necessary not only to follow, but also to touch with your finger on the proofer.
When I touch the dough, it sometimes sticks to my finger.

Guys, I forgot what temperature must be inside pure rye bread so that it is completely baked, I now have 92, but it seems 98, but I'm not sure

Here is the prescription:
Dry yeast 2.5 tsp
Flour in. with 500 gr
Soft cottage cheese (used children's Agusha) 320 gr
Sugar 90 gr
Salt 1 tsp
Butter 50 gr
Olive oil 50 gr
Baileys 2 tbsp
Vanilla sugar
2 eggs + whey up to 150 ml in a glass
Dried fruit full dispenser.

Sveaaaa, the size of the roll is big?
Yes?
I watch 500 flour and 350 cottage cheese ... how was it kneaded, okay?

Once you have promised, you will teach

oh well, what are you !!!
I didn’t promise to teach ... I just called for Socialist competition all who wanted to bake ...
Let's, gru, set Day and Hour X ...




I baked twice, it is delicious, but the roof does not hold. The roof is going !!! (Leisurely)...

I watch 500 flour and 350 cottage cheese ... how was it kneaded, okay?

everything is fine yes, but I added 2 tablespoons of flour, maybe it was not necessary, and cottage cheese is not 350, but 320

what temperature should be inside pure rye bread so that it is completely baked, I now have 92, but it seems 98, but I'm not sure

Found it already: +97. I have to bother, in the sense of including her mystery in the second baking cycle. Radish does not bake at all, more than 80, there was never, after one baking cycle. I'll bring a panasik and check it there ...

[Mandraik Ludmila]

Mandraik Ludmila, Lyula, well done, I'm all the information
But I don’t have a temperature probe or a thermometer (neither of that ...) Or is it the same thing! Here I am the tundra!)

[Ritochka]

Ritochka it is the same thing, a temperature probe, it is also a thermometer. Rita, can I send you a "thermoschup" like you are without it



Until I had it, I somehow managed to do the same. And now I have several of them, different and I don't understand how without them

The core probe is a thermometer with a needle. They are different

🔗q = probe + thermometer & source = lnms & tbm = isch & sa = X & ved = 0ahUKEwit5-jdv8fTAhXJAsAKHWOWA1gQ_AUICCgB & biw = 1366 & bih = 638

I have this



I bought it at a radio store

Thank you all very much for the compliment :) very nice

[Olga34]

Olga34, you cook more, we really love to watch pictures here

Girls, thank you all for the advice. I'll try to take into account the nuances. It doesn't always work out, because I’m at work all day and often put everything on the night. Previously, in the cartoon, she defended and baked so. Often with an alarm clock in the middle of the night It also always came out differently. Now I will try to figure it out with my assistant and I hope with your help

you cook more, we really love to watch pictures here

I will try .. But for now I am strictly following the book

you can and even need to look there when kneading in order to track the bun, flour can be different

Interesting))) I will glance at the kneading stage with pleasure ... Although I have nothing to say about the picture I saw, since I have no experience with the test at all

[Olga34]

Olga34, Wheat flour gingerbread man (master class)

[Olga34]

Olga34, yesterday it was just interesting for me to watch the kolobok. He really looked more like a ball. But I didn't wait until the end. I went to bed, but in vain. So far, I don't really understand either. But the girls prompt everything very well.

[Olga34]

What a beautiful and delicious bread for everyone !!! Here are the needlewomen.
I finally waited for the evening and cut my whole grain with seeds. The first time I made it with whole grain flour. Today I already wrote that it was not for children in KP that sausage him. Everything worked out, delicious!





Olga34Congratulations on your good choice.

[Irina]

Irina,

The first time I made it with whole grain flour. Today I already wrote that it was not for children in KP that sausage him.

Ira, in the first post of this topic there are links to MK on koloboks made of different flour.

[Irina]

Irina, Ira, in the first post of this topic there are links to MK on koloboks made of different flour.

Thalia, thanks for the tip. I meant that the oven itself was kneading the dough very strangely, there were some impulsive sounds, and then again standard ones. The gingerbread man was nice, soft, elastic. I got the feeling that this is just a feature of the mixing of the tsz regime.

[Ritus]

Ritus, no .. what kind of competition is there for me, I wouldn't feed the birds.
I'll go to Gasha and read it again
and I will, inspired by you, try rye baking this week as soon as I find the flour.
Do you need to knead with a comb? otherwise, with sadness, I stuck it in the end of the closet already like a year or so

Sveta, yes, you live in such a fairy tale that not only one comes to you for flour
pleasure. Once I was in St. Petersburg as a child, and I still remember. A majestic city and awesomely delicious rye crispbreads with cream. I hope, as a thread, I'll go. To Peter and certainly to Natalie in Ireland. Moreover, now there are plenty of incentives.

Ira, you haven't listened to the main one yet

Mila, if you had a ball, then you are kneading tightly. It should be both very lively and soft throughout the entire batch. The whole dodge, kneading. Like a ball only at the very end

Olya, hello newbies

Ira, you haven't listened to the main one yet

I definitely didn't listen, although I baked on it three times

I baked rye today, the one that I only baked for 2 hours. It turned out not bad, but rather dense. But it used to be better ... Oh, so already in Panasik I want to do, we miss each other with him, he is there in the city, and I am here in the village But my husband promised, on May 1 we will go after him, at the same time we will change the wheels, we kind of spring has come although there is no exact certainty

[common]

Do you need to knead with a comb?

If you're gonna do it

"Wheat-rye bread with prunes and pumpkin seeds" for Panasonic (SD-2502) (Elena 65)

Only with an ordinary stirrer! There the bun turns out to be tight, a lot of wheat flour. And the recipe itself says: "Kneading spatula common".

no .. i'm going totally on rye flour. Mixed ones don't like me at all and wheat flour is now generally taboo. It is necessary that rye rye has nowhere to go. I buy these in the store.
I'll try, black as night, with prunes.



it is already getting scary.
Or maybe it's good that there is no rye flour, less stress



not quite the topic. Girls, how do you boil jam if it spits like crazy? unless it bites
Zephyr-BZ tried to do it, but all the walls are covered in apples, and I obviously need to buy a protective suit for working in the kitchen with a mask))

[100% rye]

I'm going completely on rye flour.

In my instructions for 100% rye and for 50/50 it is written to use a scallop mixer.
Here's a recipe for example, comparison and analysis

Recipe from instructions 100% rye:

500 gr rye flour
2 tsp sugar
2 tablespoons vegetable oil
2 tsp salt
440 ml water
2.5 tsp dry yeast.

Mode: "Rye".
Kneading spatula: Scallop.

Lena , here's another interesting thing for you

Rye custard bread is real (almost forgotten taste). Baking methods and additives (Vanya28)

If you're gonna do it
"Wheat-rye bread with prunes and pumpkin seeds" for Panasonic (SD-2502)
(Elena 65)

Only with an ordinary stirrer! There the bun turns out to be tight, a lot of wheat flour. And the recipe itself says: "The usual kneading spatula."

Lena!!! The one that Natasha says ~
so, I personally spoke about this Bread ...
I praised him for his taste and aroma ... And it was for him that I invited to the competition ... Ay! Lena!!!
They are completely black, they somehow do not go with us. The husband does not like ...
Today's "without anything" rye from Gasha ... failed ... For my taste it came out dense and Manka ... somehow interferes with me. I can hear her!
Darnitsky for me ~ the most it!

Rita, so I understood that this is about bread. But Lena is something ...

And I baked this one today, but I collected a hundred and I got a recipe with changes It cools down, I'll show it tomorrow.

The recipe from the instructions for 100% rye:

500 gr rye flour
2 tsp sugar
2 tablespoons vegetable oil
2 tsp salt
440 ml water
2.5 tsp dry yeast.

Mode: "Rye".
Kneading spatula: Scallop.

I don't have that in the Manual!)

I already noticed that the instructions must be downloaded from all models. They have different recipes. And in the bourgeois a bunch of those that we do not have.
why panasik for 2501 gives different instructions from 2502 - is covered in darkness.
apparently do not consider recipes as a very important component of the instruction



Well, mine love very rye custard breads from the store. Darnitsky and nobody from my shop likes me. Neither home, nor store, nor as before .. nor as now.
Therefore, the bread of the mixed type somehow did not take root for me. But I will try two ways. One is strictly according to the recipe with wheat, and the second I will make black to the end.

Of course, with the addition of wheat it is somehow calmer, but this is how my fussy will start to turn up my nose.

[fffuntic]

And I've been baking this bread lately Rye bread "It's very simple" in a bread maker... I really like it. Or from Gasha Darnytsia bread for husband (bread maker) But from Elena Bo, I have been doing this recently. According to the second, reduced version.
fffuntic, Len, it seems to me quite, quite rye, well, somehow it will be heavy or something. Not? I don't understand in sausage scraps in rye bread? Although I understand that the family does not accept mixed and you have to adjust.

mamusi, Rituel, I have put that bread with prunes and seeds in the bookmarks for a long time. Studied, read, choked with saliva, and never baked. I can compete, but compare the results of the hunt. Need to do chtol? Mnu TsZ has no current of flour. I'm going to town for a day, I need to buy it.