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

fffuntic, Len, it seems to me very, very rye, well, somehow it will be heavy or something.

It is very heavy for me, the stomach does not perceive it.

why panasik for 2501 gives different instructions from 2502 - is covered in darkness.

Lena, and I have the same Instructions Book for Panas 2501 and 2502. All recipes are common for both models.

Today I will try to arrange a page with rye recipes from European ovens. That is, from the instructions for Britain, there are only 5 of them, because I did not find a single recipe for rye bread in the pan-European ones.
But the recipes are the simplest, I believe they are already on the forum in the form of recipes for members of the forum, with or without changes

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.

Irish, this is a joke about the Competition, exactly as you say ~ let's compare the results! Yes!
And if anyone succeeds with a flat roof, then we will take over the experience!
But, strictly speaking, the flour is ~ then we all are different ...
I just like the bread very much, and the roof ... of that. So dtsmayu ~ is it just me or everyone will ...

I hiccuped for a long time a suitable recipe for rye bread, took it from the forum, invented it myself. As a result: the home people like the purchased one, I refused from pure rye, sometimes I bake a mix.
The girls have already spoken out on rye. I agree with them. Mixed is better and tastier.

Thank you all and I am very glad to meet you
Today is my third loaf, egg))) ... on a dark crust.
I really want to bake rye or something with additives, like sausages and cheese, but for now I have to study a lot ... I don't even know what "whole" "rye flour" is.

[Olga34]

Olga34, about rye flour Rye flour in Russia, types, varieties, properties What is wholemeal flour - and how is it different from whole grain flour?

[Rit]

Well, what I tried to bake entirely from rye flour was really not edible. I abandoned this business. And what is sold in the store is not heavy and tasty. Even the crackers are delicious.
The most delicious rye in stores have the prefix "brewed"
If it were like in a store, but with prunes, it would be awesomely delicious. But I doubt my success.

Rit, and I have instructions for 2500-2501 and 253 and they are different in composition. I downloaded 2502 from the internet. Something with instructions is wise

[Lena]

If it were like in a store, but with prunes, it would be awesomely delicious. But I doubt my success.

Lena, have you looked at this one? It is both custard and completely rye

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

yeah, and you saw that the word "just" is not applicable there. Rye flour does not have agrams, sourdoughs, and, most importantly, a kolobok as such, it is visually difficult to determine how correctly the kneading occurred, and then the brick at the exit.
With this torment, you probably need a lot of practice to feel it.
But given the complexity of the process and the heaps of ingredients from specialty stores, it takes courage.

[fffuntic]

fffuntic, Lena, and I saw this

Lazy "black" bread (LyuLyoka)

Here are the words of the author:
It turns out an ordinary "black" bread with sourness, to which we are accustomed from childhood.

yeah, and you saw that the word "just" is not applicable there. Agrams, leavens,

I looked, so you do not want simple bread. It's just that water and rye flour won't work like the one in your store.
And so I understood that the recipe means "Agram", but you can buy it so as not to remove the leaven. Or I'm wrong?

I assume you've tried simple custard rye varieties. But you yourself say you didn't like it. Probably then you need to try the complicated version, unless of course there is a desire to find your own pure rye.

Yes, you need to buy agram, malt or leavened wort, with rye everything is not easy, if without wheat flour.
And then after all these efforts, the bullshit comes out.
Uh-huh, I plan to repeat this feat once, and again make sure that the store tastes better

I saw this
Lazy "black" bread
(LyuLyoka)

Here are the words of the author:
It turns out an ordinary "black" bread with sourness, to which we are accustomed from childhood.

Sveta, I went and read about this Bread.
It reminded me of my days before. I baked a lot in Rye Sourdough; Orlovsky, Ukrainian ... stunned!
All the time bowls on the table spent the night with dough! I was kneading the rye with my hands ~ as I remember ... Wild enthusiasm! There were times! It was I who went crazy as soon as my daughter left for the Institute ... ten years ago, out of sadness. The smells of the house soared !!!! Do not transfer! In the oven baked in tins ~ the crust smells, crunches! A bakery at home ... Bread ~ was baked every day, was distributed to everyone, and then, looking at this business, he bought me Polaris first, but it didn't work with her ... I avoided her, continued to bake in the oven, for she " ruining bread "~ so it seemed to me. Nothing came out of the recipe book even once ...

Then they bought Panasik ... It's another matter, of course! Enthusiasm began to decline ... And now I am lazy, there is no leaven, there is no fervor, the circumstances of life are different, and even bread from Panasik is delicious to me!
... And now I read the recipe, and I wanted to try it, well, very straightforward!)))

[mamusi]

mamusi, Rita, so I took a bite on "ordinary" black "bread with sourness, to which we are accustomed from childhood." After all, I was looking for SUCH. But I haven't dared to bake it yet. I have no (from the word at all) experience in baking in the oven.
If you bake, you will write what and how.

Rita, look what Sonadora wrote:
no need to knead and such bread ?! Lyapota!

Rita, look what Sonadora wrote:
no need to knead and such bread ?! Lyapota

Ah, where to look, Light?)
Where?

[mamusi]

mamusi, 1 page answer 12 and the topic about that bread

[$ vetLana]

$ vetLana, Ahhh! I understood, I read it, I saw it. I have already studied the whole Temka there.
From Tuesday I will start baking ... all kinds of different things that I have planned ~ I have planned.

[mamusi]

mamusi, keep us informed

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

...
... let's compare the results! Yes!
And if anyone succeeds with a flat roof, then we will take over the experience!
But, strictly speaking, the flour is ~ then we all are different ...
I just like the bread very much, and the roof ... of that. So dtsmayu ~ is it just me or everyone will ...

Rita, I baked yesterday ... almost it, that is, it turned out a lot of inaccuracies and replacements. This is how I baked it. Look at the roof.




There is nothing to say about the taste, it has changed a lot and I was not impressed by the smell even at the baking stage. The bread turned out, but the taste ... neither bad, nor "ah" We must bake it normally




What mode do you bake it on? I baked like the author - on the Main. And you wrote there that you baked on Rye and everything turned out great for you, with a convex roof.

everything worked out great, with a convex roof.

Yes, then I wrote when it worked! And then no, no. I say the same "The roof is going slowly"
Well, not a "regular result"!)
I baked with blue raisins, delicious!



So I will bring from my Post from there, I write there that I baked so and so ...

“Yesterday I took out the spatula and baked in Basic mode with sesame seeds and brewed rye malt.
Today ... no sesame seeds, no prunes, but I still want this loaf ... I did it WITHOUT ANYTHING! I added dry malt.
And yet ... she made her own will - she set the Rye regime. I have a Panasonic 2501. I made a 10-minute knead beforehand, then put it in Rye. Everything, I did not take out the spatula, I left. After baking, left for 15 minutes on Heating, how did you ... The bread came out excellent ... the roof is convex, the crust crunches! Everything as we love "....

I do not give up my words!

[Rita]

Rita, and what changed!?!? Didn't add anything! Maybe with additives the yeast grows faster, and it just stops?

Did you repeat your own version without anything? Or is everything else already with baked additives?



My bun turned out tight at the end, but the prunes not only absorbed, but also smeared inside themselves. But during the proofing, it slowly swam and took a level.

the rest is already with baked additives?

baked with raisins and prunes, but without pumpkin seeds, with sesame seeds and sunflower seeds.




But my yesterday's Masterpiece, my husband still needs to be pampered!
Galyayaya! I baked with dry yeast this time, it turned out not a bit worse! Delicate, gentle! 3 spoons. Lilies of the valley for you for a great baking idea and experience!





I’ll go to Shelene, too, I’ll take thanks with Lilies of the Valley

Rituel, of course you know better, especially with your experience in rye baking.
And from here to me ... can reduce the yeast a little if you want to keep the moisture. That is: There will be less yeast and they will raise the same dough more slowly in order to raise the dough to the desired one by the time of baking, and not over-raise

And here is my masterpiece yesterday

I was salivating So delicious and beautiful!

[Natalia]

can reduce yeast slightly if you want to keep moisture.

Natasha, I will work with him again, maybe I will reduce the yeast!
Don't you like the taste at all ~?
That's how we are all different!



Natalia, Natasha, you see how my husband grabbed a piece and right with his milk ...



We decided to call it Keks Masterpiece outside Easter time ...

The girls went shopping today with the child and bought 2 flour for testing (I have not bought this yet) Myasnovskaya, and in the ABC of taste "Prosto Azbuka", I want to bake Natasha's bread this weekend, where to start? Which one to check? Has anyone tried this flour?

Svetlana, I bought "Prosto Azbuka". Good flour. I used it to bake ordinary wheat bread to feel the flour. The bread came out fine.
I compared it with McFa, which was available - I did not feel much difference either in color or in tactile sensations. Conclusion - regular good flour

[Rit]

Rit.. you should work as a marketer. You prompted me to take a look at the rye, and now I am one step away to tackle the masterpiece.
Probably, I still can't resist and will.
If after that I do not appear here, then I was kicked out of the house and I am a homeless person without an Internet
but i'll be a bum with a masterpiece

[Cooking time: 3.30 minutes Cooking program: mode 01 / weight M / medium crust *]

Here ...
Found what's the matter ...
Here's what the Author writes: *Cooking time: 3.30 minutes Cooking program: mode 01 / weight M / medium crust *
she does NOT have Panas. There is no standing. And I did Pre-Mix and Rye.
And our Main is longer ...
I don't remember why I decided to do that !?
But not casual ...

and I'm a bum without an Internet

Poor my!)

[Cooking time: 3.30 min. Cooking program: mode 01 / weight M / medium crust *]

Natasha, you see how your husband grabbed a piece and right with his milk ...

Right ! Such yummy with milk

Don't you like the taste at all ~?
That's how we are all different!

Rita, I stuffed the drain there not according to the recipe. Therefore, I wrote that I need to bake it.

I have whole grain spelled instead of whole wheat wheat,
the balance of the flour mixture - violated (raked out the remnants of rye, added spelled),
instead of mustard oil - olive + mustard (not tasty),
instead of honey - brown sugar,
sunflower seeds - sunflower

Here ...
Found what's the matter ...
Here's what the Author writes: *Cooking time: 3.30 min. Cooking program: mode 01 / weight M / medium crust *
she does NOT have Panas. There is no standing. And I did Pre-Mix and Rye.
And our Main is longer ...
I don't remember why I decided to do that !?
But not casual ...

Rita, it's just so incomprehensible that the author wrote in a post with a recipe. But then she answered the question:

Lena, the first program in Panas lasts 4 hours, and you have written 3.30. I love bread with prunes, thank you.

There is 30 minutes. alignment, and the cooking process itself 3.30 (filled in the finished form)

Lena hasElena 65 just Panasonic, but she generally voices everything a little in her own way, just observations

And further ! You baked on Rye and the result was excellent, and Rye is shorter than the main one, there the proofing is shorter, but the baking is already 1 hour. This may have influenced.

there the proofing is shorter, but the baking is already 1 hour. This may have influenced

... But I did Pre-Mix on Dumplings.

[Rita]

Rita, well, it still turns out correctly: pre-kneading + 10 minutes of kneading on rye + short proofing + baking 60 minutes = beautiful bread In 10 minutes, in my opinion, such a dough will not normally be kneaded, there is more than half of wheat flour. On the Main, 15-30 minutes kneads. And the scapula is unambiguously ordinary, there, after all, gluten pulls well into a bun. The scallop stirrer may bend.
So I'll probably try this next time And compare

[mamusi]

mamusi, you have a masterpiece "Masterpiece"

I decided to bake sweet bread. The first one came out altogether. The second is like this

Lila water is 20 ml more than in the recipe. Little chtol again? Diet regimen.

[Knor]

KnorWhere is he crooked?
I do not see anything! Don't slander

[Sveta]

Sveta, he is handsome. You can lower the yeast a little.
You taste the taste, if it suits you, then as it should. If you want it softer, add water. If you want more brutal - reduce the water, and yeast, respectively.

[Margarita]

Margarita, Curve did not take a picture. This is the second try. It turns out tasty, but it does not come out in an ideal shape yet. I'm working on it.
Thank you!
Lena, I want an even shape for now.
And it is also huge again, from a bucket sticking out of 400 g of flour.

chicha you have too much yeast, blew up the slegonets

I put Natasha's bread with Myasnov flour, the liquid did not immediately decrease, but as in the recipe, after the dumplings there is a bun, but it is smeared at the bottom, but on that other flour there was dough, like on pancakes with liquid, as in the recipe. I put it in French.

[Sedne]

Sedne, Sveta, we are waiting ...

And it is also huge again, sticking out of a bucket from 400 g of flour

Can you give a photo: how exactly does it stick out?
For I also don't worry ...



Here is a cake for 400 g of flour ...



Natasha's bread always bakes not for 500, but for 400 g of flour and the Kupol also rises above the bucket, only slightly lower than the cake.
So that...

If you want it softer, add water. If you want more brutal - reduce

No, not only this is the case ..., that is, because of the lack of water (steep dough)))), it can be slightly lopsided: When one end edge is higher than the other or the roof is bumpy.
But it doesn't bother me. I don't like very airy ones.

Like this.
And this is a recipe from the instructions with the addition of rye flour

I liked the form

For me ~ he looks so normal out of the bucket. You have dry yeast ... And which ones?



I'm just curious. I have, if dry, then Turkish Pakmaya. And if alive, then Lux.
Both are strong.

And what's wrong with the breaks, for me they add a kind of charm.

I have, if dry, then Turkish Pakmaya.

I have dry Fermipan, very strong yeast.

[Sedne]

Sedne, Sveta, yes! And I like it.
It's not about a break like ...



And about the form ... but it is not clear about which one, because there is no foio
I also noticed that I mean some kind of bone bone, which happens in a small-sized roll, if you make the dough a little denser ...



SedneSveta, what a delicious masterpiece I had yesterday, tastier than on Easter
I beat myself on the hands, so as not to take the second piece ...
All the spices, and Saffron did not forget to be stunned!)
With dry others this time, by the way.

Sedne, Sveta, what a delicious masterpiece I had yesterday, tastier than Easter

That only time, he also came out gorgeous, well, very tasty, albeit crooked, but I do not know how to shake out cakes, they turn out to be very tender and wrinkle.

[Masterpiece]

Kulich Masterpiece
Sedne, Sveta, this time I: right 13 minutes before the end, she opened the oven and poked the wood. skewer, it is completely dry !!!
I off, took out the bucket and left it in the bucket to cool for 20 minutes.
It could have been more.
Then, on a layer of towels, she shook them out onto the barrel.
My alignment may be useful to someone.

you dry yeast ... And which ones?

There are wet suites.
Dry saf-moment is usually.

what is wrong with the breaks, for me they add a kind of charm.

Agree. But I want to learn how to make an ideal form. And understand what needs to be changed. Maybe it doesn't matter, of course.

Light, perfect shape can be made with handles. You pull it out there, round it up as you like.
And in HP, you should not bother so much.
Look, for example, delicious, but moist will give you a slightly crumbly shape. Which is drier will be more accurate, but the taste is different.
Better focus on taste.

This is how it came out



Here is the dough on the dumplings



Still, I added 1 spoonful of C / W flour, maybe it was not necessary, but it was smeared quite strongly, after I added it was still smeared, but I beat myself on the hands so as not to add more

The bread is not very high, but it is either not fresh yeast (and they are not the first freshness), or a long leveling (it’s a pity for us today, leveling lasted 2 hours on Franz and the last proofing was not 1.5 hours, less.
On Meat flour, the dough according to this recipe is less liquid, that is, this flour loves more water than falconer flour.

Good!
Natasha's dome is always high, straight round like that. And I'll watch the next. since what kind of bun is there? Just to know and share the Light with you.



I often bake it on the Basic, and when I want crunchy and show off I put it on the Frenchman. He is so, and so good!

Girls, hello everyone! Today for the first time I made a pizza dough in Panasika, happy with it. Made from instructions for HP 2512 Russian, thin. Tell me, please, did anyone use oatmeal oatmeal in making bread?