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

[Sedne]

Sedne, Svetlana, have you tried this bread without yeast at all? I think he looked more like yeast. Made with a recipe. The only thing at first did not want to put sour milk, and then put 2 spoons according to the recipe and apparently overdid it.



mamusiThank you Margarita. I'm trying. Looked already late and was afraid to add flour to the last. Is malt added only for color, or does it play another role? Didn't get one yet



Even in the recipe, the sourdough was lower at the beginning, the yeast was on top and they bubbled well, but how the sourdough behaved under them is not visible.

Malt ~ is both color and smell and taste!)
Specific rye!
I don't like it without him ...



Well, I will not say about yeast + sourdough.
I never did that. The leaven was strong. Raised everything well.
I baked without yeast.
And if it is by leaps and bounds, then by leaps and bounds.
But the people have experience with both.

[Margarita]

Margarita, here is my favorite with C / C flour

Whole Wheat Yogurt Bread with Apple (Sonadora)

Mila Sweetheart, no, I add yeast to all starter cultures, and it is imperative to keep an eye on the kolobok for the starter cultures, well, you can't throw it with them and leave. If there is no time, do it with yeast, but at first you need to follow the yeast too.

Then I noticed that when the liquid is at the bottom, then everything is more accurate, and I am doing this now.

So I wonder why in Panasika it is dry down according to the instructions, and in other stoves it is liquid to the bottom I prefer liquid to the bottom, but those 2 breads that I managed to bake in Panasika I put according to the instructions - dry to the bottom.
Girls, I keep reading about the curd bun, looked for a recipe - I found some, but there is no beilis like Rita's. Throw a recipe at me, please, otherwise my bath of soft cottage cheese has stagnated, I need to dispose of

[Buttercup]

Buttercup, Baileys is my experiment, in the cognac recipe.

Curd loaf in a bread maker (Yana)

This is my rework of the recipe.

[Svetlana]

Svetlana, thanks, so I don’t have a Baileys, I remember that so I pour Karelian balsam when you need to pour aromatic alcohol

[Sedne]

Malt ~ is color, smell, and taste!)
Specific rye!
Well, I will not say about yeast + sourdough.
I never did that. The leaven was strong. Raised everything well.
I baked without yeast.
And if it is by leaps and bounds, then by leaps and bounds.
But the people have experience with both.

Where can you buy malt? They said that in beer shops? I haven't met him yet. Is the leavened wort the same?

Before that, I also made only one leaven. According to the recipe, it goes. Moreover, it is laid in layers.

Sedne, I will try to track the whole process next time.

So I wonder why in Panasik it is dry down according to the instructions, and in other stoves it is liquid to the bottom

Luda, I think this is because of the Standing Mode, in other HP it is not.
So that the liquid does not create something there ... with the mechanism or with the dough itself ...
Here the techies will answer better.

where can i buy malt? They said that in beer shops? I haven't met him yet. Is the leavened wort the same?

I take the malt from the Lenta supermarket, in sachets rustling hectares of shelves.
Also often in departments where spices, vanillin, coconut, poppy seeds, flour ...
On the market we sell among the cereals by weight.

is the leavened wort the same?

no. This is already a mixture. And it is also liquid. It smells amazing.

I really like the sourdough bread from Raisin in French, I have tried without yeast before, I just don't like white without yeast, and black is delicious, but I am lazy to wait longer



In any case, I have new starter cultures, and I don’t set myself the goal of baking without yeast at all, for me black ones are tastier with sourdough than just yeast, and white ones with French are also more interesting.



It's just that you can't adjust the sourdough only to the program, well, if the sourdough is not vigorous, like the yeast itself.

[Svetlana]

Svetlana, , Thank you!!!
Mila Sweetheart, malt is sold on the Internet, for example, in ozone

🔗
🔗

In general, the aroma of malt is very different, I bought a variety of malts, including beer malts, but, in my opinion, the most delicious and aromatic malt is Dyvenka Altai malt. Kvass concentrates are closest to it, they can be easily used instead of dry malt, you don't even need to brew.

[Mandraik Ludmila]

Mandraik Ludmila, Thank you. I will also look at ozone. Otherwise, I still won't go through the pubs in search of

Margarita, here is one of my favorites with C / C flour

Whole Wheat Yogurt Bread with Apple (Sonadora)

Sveta, thank you, Gorgeous Bread, like everything from Sonador, but I don't have drinking yogurt in such quantities. If only I will pour my own Curdled milk, which I do daily. And she also has V / S flour ~ half there!)))
No, I'll make this bread later, when I open the swimming season and start jogging to the sea! NOT THAT ... CARAUL !!!
God, forgive me my irrepressible Love for Bread !!!

Girls, hello! Peace, labor, May !!!))) Tell me if you know: is bread on beer in Panasonic real? Found here on the forum, beer bread in a slow cooker. I can't throw a link - beginners can't. But the problem is this: there is no yeast in the recipe at all. Although the name of the category is yeast bread. The last message in that thread from the girl - she just writes that the bread does not rise, asks if it is necessary to add yeast, and no one answered her.

I tried cakes in a bread maker according to a recipe for the oven, it turned out great, and even without dough. Panasonic is great! I just counted raw yeast for dry yeast, and that's it. The result is similar in taste to Soviet 9-kopeck buns)))) In theory, it should also work out on beer, even though the recipe for a multicooker ... maybe 0.5 tsp. to throw yeast on 400 g of flour for the experiment? Beer also has a lift ...

If only I will pour my own Curdled milk, which I do every day.

so I add it and Sonador adds her yoghurt.

[Sedne]

Sedne, Svetlana sourdough I have somewhere since the new year. Eternal rye. I would like to try another one. But I don't bake that much bread. There was still wheat, but with the onset of warmth I put it in the refrigerator, and they write that then lactic acid bacteria die. She has completely stopped bubbling. I don’t know what to do with rye during my vacation. Natalia gave a link that you can dry. But somehow scary.

[Yulia]

Yulia, I made it on black beer in HP, like the recipe of Tatiana (Admin), but there is yeast.

[Svetlana]

Svetlana, Ok!) I understood that it is possible, but I will bake it later. Wait 2 weeks ...
With rolled oats and rye and c / s and sawdust, pancake ...

The last message in that thread from the girl - she just writes that the bread does not rise, asks if it is necessary to add yeast, and no one answered her.

if no one answers in Temko, it means that the old Temka is abandoned.
Look for another recipe. Their darkness!
It won't work without yeast. Beer just for the smell and splendor there

Here's bread and beer from Admin

Wheat-rye bread "For those who want, but are afraid" (oven) (Admin)

[Sedne]

Sedne, Svetul, I decided not to reinvent the wheel, but to follow in the footsteps of Marishka ~ she transformed Natasha's bread ... (it remains to remember ...)
I remember that I wrote that I put oatmeal, seeds in the bookmark and baked everything using Thalia's Technology.
Well, I'll take 1 grade of flour (I'm not ashamed))), and there is a bit of rye. What about the bottom of the barrel ... and seeds!)

[Margarita]

Margarita, by the way, look at the bread, I often bake it too, it's very tasty and aromatic and healthy

Bread with oatmeal, bran, sesame and seeds (Linadoc)

Girls, hello! Peace, labor, May !!!))) Tell me if you know: is bread on beer in Panasonic real?

Yes ! In my instruction there are recipes for breads with beer. One of them is rye, I will soon show you the rye recipes from my instructions.

I'll show you the rye recipes from my instructions.

Are there pure rye there? Really looking forward to

[Yulchitai]

Yulchitai, Julia, here is a recipe for rye bread on beer from the instructions for England and Ireland:

🔗

Water * - if the room is cool, use warm water.
If the room is warm, use cool water.

On our forum there are still such unpretentious
Plain wheat on beer in a bread maker
Wheat-rye bread with dark beer
There are also beer serving shops. Type in the search engine of the forum "bread on beer", and choose

On the meaning of using beer:

Beer is sometimes substituted for malt in the absence of. It gives a light aroma and color, which is great for rye bread.

Buttercup , there is pure rye

[Sedne]

Sedne, I baked Sveta in the forefront!)
Here is my report for Lina! Exactly, how I missed it!

Bread with oatmeal, bran, sesame and seeds # 65

I also bake it often, it is very tasty and aromatic and healthy

Sveta, bake in HP or in the oven ...
I don't want to light the oven right now ... we have 25 in the shade ... the gas oven ...
In the summer I am only HP ..

Light, bake in HP or in the oven.

I baked here and there, but you need to follow the bun, if you add flour

I brought a report on a curd bun, made about a half portion:

1 egg + water = 100ml
soft low-fat cottage cheese Danone by weight 165g (bath write 170g)
Karelian balm 1st tbsp. l.
salt 1 tsp l.
honey 1h l.
vegetable oil 20g
butter 20g
wheat flour c. from. 300g
dry yeast SAF-Levure 1.75 h. l.
In the dispenser: raisins and sliced ​​almonds
For color, I used liquid, re-brewed Imeretian saffron (it was a pity to throw out the brewed once for pilaf).
Baked on "Main with raisins"
Now mistakes: I had wet raisins and chopped almonds, soaked in balsam, the balsam went to the bookmark, but raisins and almonds leaked and, when opening the dispenser, they partially got past the bowl and burned a little:

The bread itself (half portion) in the bowl:

It's a bar, the roof is torn a little, but I like it

This is the cut:


The husband is delighted, according to him, he does not remember such soft and porous bread. Fully approves the gift of our son

The husband is delighted, according to him, he does not remember such soft and porous bread. Fully approves the gift of our son

A beautiful bun, but I had to do a full portion, why waste time on trifles, my husband and I also just really liked it, my roof was torn 2 times too, or it was simply imprinted on the lid

[Svetlana]

I should have done a full portion

Svetlana, soft cottage cheese was no longer at home, only one bath, there is also a grained and simple Piskarevsky in packs, but I have not yet decided to use them ... Go to the neighboring settlement to the shops ...
Then here in the village, my husband and I together, and so on Easter we ate so much flour ... that I look like Ritusya, I will start to cut my diet and plow, plow ... in the garden, the weather is good

[Dough:]

so throw yourself, Good People, with a well-tested and reliable Bread with oatmeal and c / s and ... more pithy ... pliiiz because Easter cakes have finished me!

Margarita

I bake in the oven, but the process can be easily adapted for any HP. Dough is the first rise, before starting the second batch we throw in everything else. Biga will be an exception, but you can also knead it on dumplings, leave it overnight, and in the morning knead the dough on the rye mode, probably. Since I do not have Panasonic, then you will better understand the modes.

Proportions in cups (300 ml).

Dough:
- 2 cups of wheat flour VS
- live yeast 7 gr.
- 1.5 cups water
- sugar can be skipped, or to taste from 1 to 3 teaspoons of HP

About 1.5 - 2 hours rise, depending on the temperature (You can leave it overnight (biga) at room T, then yeast 2 grams).

Dough:
- all dough
- 2 cups of wheat wheat + about 0.3 cups to bring the kolobok to the desired condition. You can replace these 0.3 cups with rye wheat flour.
- Rolled rolled oats or multi-grain flakes. I've been taking Live Cereals in Vkusville lately. It is a mixture of sprouted oats, wheat, barley and rye. 3-5 tablespoons of HP (add in the second batch). The more flakes, the less correction flour.We look at the bun in the second batch.
- salt 1.5 or 2 teaspoons from HP. I put 1.5 for myself, but for many it is not enough.
- olive oil about 1 tablespoon of HP in the second batch. Then, when the flakes

I do not put sugar, and sometimes I add ground coriander 1 teaspoon. It is almost not felt, but it gives a very pleasant aroma on the verge of sensations
After lifting, we knead and into molds for proofing.
He got up and baked. Preheated to 220 for 10 minutes. Then 30 minutes at 180. Then turn off the oven and let the bread stand for about 15 minutes. But there may be variations depending on the size of the molds.
I have this amount of test for 2 standard forms.
Cool on a wire rack under a towel.
All!

Girls! I brought big thanks to everyone who helped me with advice in mastering the kulich production in Panasonic! Happened!!! : yahoo: Finally the desired result! I have baked it several times according to different recipes! Of course, I bought new yeast, baked with dough and then flour and everything else in a bucket of bread and the Basic program with additives.
And what is most interesting is that bread with thawed yeast turns out to be absolutely excellent, but they could not cope with baking.
And special thanks to Rita for a modified version of Natasha's chic bread. It turned out so super !!!
probably now you need to master the Brioche Program

special thanks to Rita for a modified version of Natasha's chic bread.

To your health !!!
It's just that Natasha has SUCH Bread that everything works out on it!)))

Margarita

I bake in the oven, but the process can be easily adapted to any HP

I will try!!!)

I'll start with bigi ... If I can adapt, I will unsubscribe for everyone! Thank you!

Brought a report on a curd bun, made about half a portion

Ludaaa!

like Ritusya, I'll start to cut my diet and plow

Already in the process!))

Bread with oatmeal, bran, sesame and seeds (Linadoc)

Lina wrote that she is using a yeast dispenser:

Question:

Or maybe pour yeast as the kneading starts? Or a completely stupid question

Lina's answer:

Not a stupid question at all! This is exactly what happens in my Panas - the yeast shoots out 5 minutes after the start of the kneading. And the result is excellent.

Bread with oatmeal, bran, sesame and seeds # 155

I wrote this for anyone who has doubts about the benefits of a yeast dispenser.

[Svetlana]

Svetlana, well, why not use it, if there is one, but this is not a necessity for sure.

Girls, please share your favorite pizza recipe or maybe a secret in our oven

From our HP, I liked this

Pizza dough "Ideal" (Mila007)

I also laid out my favorite here, this is not exactly pizza dough, but in our family the most popular is made not in HP, but in a grinder

Mom's "Pizza" on puff yeast-free dough at Princess (Mandraik Ludmila)

Did yeast-free (flour + vegetable oil + water) - the sole turned out

[Mila Sweetheart]

Mila Sweetheart, try from the book to Panas. I've done both. I liked one pizza dough better. You have to choose it according to your taste.
My favorite is the wrong one (with the egg) and not from the book to Panas. There is pizza on the forum that is VERY praised. I didn't like it AT ALL.
Therefore - only - my experience IMHO

Therefore - only - my experience IMHO

Yes, with Pizza!)

Thank you girls. On the weekend I want to try if I have time.

And I again with sourdough bread, this time the recipe is
100 boiling water
50 g of Nordic flakes "Oat-rye flakes with bran and flax seeds"
200 gr high grade flour
100 gr rye flour
340 g fermented rye ferment (this time I had a thick one) if you have a liquid amount of whey you need to reduce
170 g whey
2 tsp panifarin
1.5 tsp salt
molasses 1.5 tbsp
fresh yeast 3 gr
Kvass wort concentrate 1.5 tbsp

I brewed flakes in 100 grams of boiling water, diluted the yeast in warm whey and added molasses and 1 tsp of wheat flour and left for 2 hours, kneaded the dough on dumplings, left to rise for 2 hours, turned on baking for 1 hour.

These are the flakes


Here the dough came up


And here is the finished bread

Sveta, Panifirin - dry gluten.Requires increased kneading for a delicate taste.
So do another experiment
- without panifirin.
compare and choose how you like it more. Panifirin gives rubberiness, and without it it should be softer. Just try it once for yourself.

[Lena]

Lena, I did without him, I like it more with him.

but tell me it's amazing how different bread is with and without panifirin? as if different recipes. Serious additive.

[Lena]

Lena, yes it is different, but it is good only in combination with rye flour, but this is my opinion.

no, I tried Natasha's with panifirin, which is on serum. With full double kneading: on dumplings and on the main mode.
You know, bread has changed a lot. A couple of times it was original to eat, and then returned to the normal version.

Sveta, Panifirin - dry gluten. Requires increased kneading for a delicate taste.
Panifirin gives rubberiness, and without it it should be softer. Just try it once for yourself.

Understood correctly: will it be lace, but rubbery? Is it about wheat, or mixed, or rye? did not bake with him. They bought it, but never used it.

I didn't mix it. I added it to wheat. It turned out to be an amateur.
and Sveta has this additive in the mix.

Personally, I don't know what to say. Serious additive. Changes the taste dramatically and you have to try it yourself and decide how much you liked it

[Sedne]

Sedne, Svetul good Khlebushek!)
I love how sourdough smells, aaaaaa!
And today she baked wheat ~ rye with Prunes ~ the very Competitive *.
She took it out and dashed off to work. Let it cool down. I will report on taste and cut later.
It looks like I didn't get it a little.

Changes the taste dramatically and you have to try it yourself and decide how much you liked it

... well, Sveta likes it ... She also tells us that, they say, I'm not doing it for the first time! Like. .. She brags to us about the finished Bread!



Shares experience with us. Finished operating time!)))

[Margarita]

Margarita, don't be offended, but I had to add some more water to the bread.

Understood correctly: will it be lace, but rubbery? Is it about wheat, or mixed, or rye?

I don’t put this additive in wheat flour, only to rye flour.

Shares experience with us. Finished operating time!)))

Margarita, don't be offended, but I had to add some more water to the bread.

Sveta, I see a funny crack came out!)
this can indicate both a lack of water and insufficient proofing.
I baked on Rye.
I'll do the analysis when I taste the crumb ...

I didn't mix it. I added it to wheat. It turned out to be an amateur.
and Sveta has this additive in the mix.

Personally, I don't know what to say. Serious additive. Changes the taste dramatically and you have to try it yourself and decide how much you liked it

I don’t put this additive in wheat flour, only to rye flour.

That is, pure rye? (rested her horns)
I have not baked pure rye for a long time (I baked leavening in the oven). I switched to baking in HP, it makes life great! Favorite now - 50% to 50%.
I hid this panifarin so that I can't find it now. Bought abroad

the edges

That is, pure rye? (rested her horns)

I don't bake pure rye

this may indicate both a lack of water and insufficient proofing.
I baked on Rye.

You don't have a leavening, rye regime is quite enough for such yeast bread