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

[Rita]

Flax, Natasha, is it possible to use our Crimped Hercules in these German breads?
Well, think ... instead of rye ~ oats ...

Rita, I think the taste will change, but who will forbid you to try

Natasha, believe me, mustard is not needed there at all, like the oil itself!)
Here I disagree with the author ...
She herself writes that Bread is like Pastry, and my Pastry with mustard does not fit, I don’t know about you.

look. Such large grains practically just get wet and become like additives-seeds in bread. It turns out bread with rye seeds

I agree, yes ...

I'm crushing in front of mustard oil. I tried to make mustard bread, but it turned out to be such a large muck. And then a lot of time passed and I tried it with another oil and it was delicious. But this oil is expensive, what kind of oil you buy is not clear. And if disgusting? what to do then. Toad chokes

Therefore, I think that with rolled oats will be a completely different bread.
The Germans have a trick in the different types of rye flavor. Rye with rye splashes.

oh, I want this, but look for rye here ...

On the Internet, you can buy rye and meal ... of the required caliber

But this oil is expensive, what you buy is not clear. And if disgusting? what to do then. Toad chokes

see how you want. I'm not even going to experiment ...
Here you have plums (raisins), honey, sugar, malt ... and then mustard oil ... well, for my taste ~ no! I do not want.

He's sweet, as for me Dessert! ... I'm a pancake ... I baked it on my head ~ I go chewing without stopping, I need to sew a zipper ...

[ffuntic]

Well, in the world there is a lot of that, very tasty, that we will not try. As I understand it, you just need to reel on a mustache that you need rye. If it ever appears, it will be bought. But if it is not there, then there will be Hercules



no ... the easier the better for me. I brought rye flour, happy, I had already decided to bake and then I did not understand at all who was reading the recipe for me
I don’t know, girls, how can I explain to you that I found kefir and some kind of butter right in front of the HP, I didn’t see them point-blank in the text two days ago

I was sure that there was a CZ in the refrigerator, but there she was not

fffunticthat there is no bran?

no ... I always had CZ in my refrigerator. And this, probably, the husband of the schmon brought in his own taste.
So I'll go for bran, kefir and milk.
Sveta, alas, all orders must be done in advance, and not in front of the stove. I somehow lost sight of this. Blunted. I found a rye and was delighted.

When a new recipe is taken, you need to start cooking according to it from revision products available at home

[Mila Sweetheart]

Mila Sweetheartand what is your leaven? And why does it seem to you that it is lifeless?
I have eternal rye. I store it in the refrigerator at the back wall (there is 4 degrees), feed it once a week, and sometimes once every two weeks. Yes, by the end of the week it is already bubble-free, settles to the bottom, so what? It smells like an apple. I will warm it up, feed it - and everything is in order, it gives me wonderful bread
She, by the way, is more than three years old, very stable, we got used to each other and made friends.

Svetlana, it seems lifeless because it is like a mess without bubbles at all. Sometimes thin. But I store it at 11-12 degrees on the top shelf of the refrigerator. I read that if it is lower then lactic acid bacteria die. Therefore, I am afraid to freeze her. I also have rye eternal. There was still wheat. She stopped bubbling completely in the refrigerator. I put it together with the rye. Then I used it. Now I think it's worth starting experiments with others.Or the result is the same for all. Or, nevertheless, different sourdoughs affect the taste in different ways.

[Mila Sweetheart]

Mila Sweetheart, Mila, with these questions you need to get into the leavening topic. There the girls discuss this in detail. Help with advice.
We only brag about bread. And we can tell you about baking in KhP from personal experience ...
But here is the detailed life of Sourdoughs ..
It's just that there are special topics.



I'm not on Wheat at all ~ no ...
Didn't make friends. The eternal lived with me ... but I have already told you everything about her. I won't add anything new. Sorry.
Let others help if they can.



In no case do not be offended, (if it sounded offensive ~ sorry))) I want the best
It's just, really, about everything ~ all experienced girls there say ...
That's why Temki were created to share ...

[Mila Sweetheart]

Mila Sweetheart, The section on leavens will help you

Starter

[Mila Sweetheart]

Mila Sweetheart, Darling, we're here!) Next to you, you bake, show. But not all of us have experience in leavening, and that's all!)
If I had Sourdough in stock, I would have photographed it for you at DIFFERENT stages. Hungry and well fed .. we would compare. But no!

Good day. My name is Vera, I am from Belarus. Your regiment has arrived. Today I bought a new gadget - Panasonic BREADMaker SD-2501. I join your team. At the moment, I'm baking the first bread, the simplest one. I hope that with you I will gain experience in baking delicious bread.

[Vera]

Vera, Welcome! Delicious bread for you!

[Splinter]

Splinter, Vera, congratulations on Panasik!

Thank you to Masyusha and SvetLana.

[Wheat-rye with prunes]

Wheat-rye with prunes

It was baked in panasik on the program "basic with raisins".
My changes: I don't have kefir, I regretted milk, that's why I have liquid - yesterday's birch sap, slightly acidified from yesterday. Oil: 1 tbsp. l. mustard and 1 tbsp. l. camelina. Well, I need to try the camelina oil. Pumpkin seeds are few, few - 10 pieces, to peel 40g of seeds is beyond my strength, I eat them while I clean them ... Prunes as it should be 80g, rolled in flour and poured into a dispenser.
Kolobok did not work, I added another 1 tbsp. l. wheat flour, it still smeared the bottom, I decided to leave it that way, after all, birch sap is almost water, and not at all kefir and milk, but I still won't use milk in this recipe. In my opinion, this is a "wrong" combination of products, do not pay attention - these are my personal cockroaches.
It was baked beautifully, but after baking, when I left the bread in the oven, after 10-15 minutes the roof in the middle fell a little, even strange ... that this had not happened before. But it failed quite a bit. Why it failed is understandable - the wrong liquid, but I'm not sure that it is necessary to reduce the liquid, I really liked the cut. And taste.
It turned out delicious, but since we are already spoiled with different breads, I cannot name a cake. The husband is slowly carrying pieces of the cut off the top, although after half of the pizza he said that he could not eat anymore.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, why did you leave the bread in the oven? I always take it out after baking and on the wire rack.



Red oil. is it felt? How is it in bread?

[Svetochka]

why did you leave the bread in the oven?

Svetochka, well, firstly, the recipe says to hold it for 15 minutes after baking, and secondly, I always keep it "warm" for almost an hour after baking, the bread can fall from a sharp change in temperature ...

Red oil. is it felt? How is it in bread?

I didn't notice any peculiarities to taste. I still did not understand him at all, I was filling the radish with it - normal, but something special

[Buttercup]

Buttercup, but I'm afraid it will get damp. I never fell off. I did not bake a special exoticism.

I'm afraid it will get damp.

Yeah, it's a little damp. The bowl here is not the same as in my other HPs, in them the bowl is thin and heats up more, in general it doesn't get so damp ... I still need to get used to panasik.
I found one drawback in Panasika: at the end of the work, it picks, then picks again, then picks again .. in general, the "infection" picks until you press the "stop" like it looks like. enough to freak out

[Buttercup]

Buttercup, I immediately turn it off when it starts singing.Why wait? If in doubt whether the bread is ready, you can measure the temperature,
I always bake in time, cat. is included in the program.

[Svetlana]

Svetlana, this is my conditioned reflex from the previous CP, in them it peaks at first 13 times, then it stands on the maintenance of heat for 1 hour, then it peaks 1 time and turns off by itself ... ... My cat will go crazy

Why freak out? This is Panasik. I picked it up, turned off the bread on the wire rack.



Set it on a timer to bake it when you arrive.



I didn't even know that he was picking all the time, after the rapids.

Girls, good night, and I dropped out of the topic for 3 hours ~ I talked with my daughter on the phone ... And here!))) Lyudochka, you have wonderful bread! And my husband liked it, you see, since he carries pieces!
And I turn off HP immediately. And I leave it inside, if the recipe needs 15 minutes. In already off. She keeps warm, be healthy!)) Even off!
But I did not hold this Bread, I took it out right away, hurried ...
It's okay ~ the crust is brown, all baked one hundred percent! I baked on rye ...
Luda, and you are on the Main ... you need to compare the holes ... And tell me, is it tender or tight? And how's the humidity?
Lyuda, did you put in the malt? Yours is lighter than mine ...

I always keep it "warm" for almost an hour after baking, the bread can fall from a sharp change in temperature ...

Luda, this is the first time I've heard this. The bread never falls off. I take it out on the wire rack, like everyone else, and cover it with a linen towel. In Panasonic bread at the end of baking is READY and does not fall off. Bread falls off if it is raw inside, but not in Panasonic. Or something I VERY don't understand
For a slower cooling, cover with a towel, but the bread has already been pulled out, so the crust does not overcook on heating and does not sweat in ... an hour
During this hour, the bread changes its structure.
Try to take it out immediately and cover it with a towel. He squeaks because it is a reminder - Pull it out !!! You will see for yourself, the bread will be completely different and nothing will fall
And the instructions say to pull it out right away.

the recipe says to hold for 15 minutes after baking

And Rita pulled it out right away and normally I also held it for 15 minutes, and my crust got bitter and overcooked.

Luda, this is the first time I've heard this. The bread never falls off.

+1
And I never fell off. No.
I was also surprised. And how do we immediately take out the oven after the oven?)
It is hot and continues to ripen on the table.

[Ritochka]

did you put in the malt? Yours is lighter than mine ...

Ritochka, I put as in the recipe kvass concentrate 2 tbsp. The bread turned out to be tender, airy a little "rubbery", as I like

I took pictures of the holes on purpose ... but the bottom is denser, you can still reduce the liquid a little ... but I like it so much, in general, I'll see more ..
Natasha, apparently these are the features of other stoves, there is such a special trick invented, well, out of habit, I tried to apply it, automatically I will now immediately get it
Well, apparently prunes are still not ours, my husband said, delicious, but better without prunes.

I met in several rye recipes from the authors such advice ... Leave the Bread for another 15 minutes in the oven off. But not because of the roof, but so that the bread "reaches" as they write ...
That is, if they believe that there is little time for the Regime. So that the Bread does not remain raw.
I left a couple of times. But she didn't. I noticed the difference. And the bread did not dampen in 15 minutes. It's still full of heat!
But the crust can harden.

my husband said delicious, but better without prunes.

Yes? !!!!)) And I think that it is not enough for me, I just bastard!)) I pulled out all the pieces with Prunes!
And without Prunes it will be a completely different bread. Just Polurzhanoy. Usual.
It is delicious on kefir and milk. I did it on serum ~ that's not what I did!
As the saying goes: "Not that coat!"
But there are no comrades for taste and color!
It has long been known!

[Ritochka]

Ritochka, for me it will be better with raisins, or I'll try to cut dried apples and throw them here. I now pour them everywhere in porridges and casseroles, I will have bread with apples ..then you can add some more cinnamon ... well, I got carried somewhere, okay, one must suspect, some kind of process has started in my head

I took it out right away, stayed until morning in HP (2 ... 3 hours - I took it out warm) - the roof never fell off.
And he was dusting only once, when he opened the lid before the start of the batch, and the batch started. ALWAYS yeast (any!) To the bottom, then flour, then WATER with dissolved salt and sugar. The last one is pouring p / oil. Sometimes by eye.
All evil comes from bad yeast or flour! Everything in baking technology is fine-tuned.

[Vital]

for me it will be better with raisins, or I'll try to cut dried apples

While I was translating the recipes, I saw enough of German rye breads. So they can add anything and everything there: dried fruits, candied fruits, dried fruits, nuts, seeds ... and even marmalade

Opensource projects, okay, I must suspect, some kind of process has started in my head

Maybe your own recipe is being born!?!? Write down



Vital, I recently thought about you, about baking bread at night
My daughter grew up and freed me from getting up in the morning at exactly 7 am in order to feed her and control how she was packed for school. So with this fact, I began to wake up at different times and stopped putting bread on at night, because I need to take it out right away. Recently I realized that it was VERY convenient - fresh bread in the morning, and it just IS in the afternoon
Now I think that my daughter can pull it out Already learned, without a fork If you remember, the first time she picked out bread from a bucket with a fork



Then in the afternoon I will have time for a normal creative process for other types of bread. Everyday for my husband should always be.

Well, apparently prunes are still not ours, my husband said, delicious, but better without prunes.

so I don't like prunes in my bread

If you remember, the first time she picked out bread from a bucket with a fork

The creative person is not at a loss !!!



Luda! Natasha!
There are breads with dried fruits and apples ...

Imperial bread with dried fruits in a bread maker (Michelle)

Honey bread with dried fruits (bread maker) (Zoychik)

[Panasonic SD-ZB2502]

Girls! Help me please! Gave Panasonic SD-ZB2502, (madly glad !!!). BUT European... I just can't think of what program can be used to knead dumplings. Maybe someone came up with it? Well, very much needed!

[disney]

disney, I have 2501. The dumplings program is. I'm sorry, I don't know.
But, while there are no girls, I can offer: look in the Instructions WHAT any Program starts with you WITHOUT standing. Kneading begins immediately. There is such a table in the instructions. And knead yourself ...



Then just interrupt the Program. Stop button. And that's all.

I could be wrong, but it seems like a fast program starts right away with a batch,

[Elena]

Elena, In my opinion on Pizza it is possible, only it is necessary to interrupt on time.

Well, we were late with tips, I think ...
I hope we got out of the situation there, found how.

Yes, Russians have a dumplings program. Unfortunately, I have a European. There are no programs for yeast-free dough at all. Thanks for the advice. I will look at the program on the table without standing. If anything, I'll try it on pizza. 🤗 Thank you girls, huge!

And another question, can you bake milk bread in French? And then I read somewhere that it is impossible, but I just want to try dairy in French. If that I always bake on French or on water (usually carbonated), or on whey.

[For kneading unleavened dough in Europeans]

Girls! Help me please! Presented with Panasonic SD-ZB2502, (madly glad !!!). BUT European. I just can't think of what program can be used to knead dumplings. Maybe someone came up with it? Well, very much needed!

For kneading unleavened dough in Europeans use program 02 "Fast" or "Pizza" with an open lid, because the programs are designed for yeast bread and heating in them starts immediately, but unleavened dough is not needed. Well, check for yourself when the mix is ​​over - take out the dough, or start over again if you haven't kneaded enough.

And another question, can you bake milk bread in French? And then I read somewhere that it is impossible, but I just want to try dairy in French. If that I always bake on French or on water (usually carbonated), or on whey.

Sveta, why not? Here whey and milk are exactly in rows. You can reduce the yeast by about half and bake the same Milk in French. But be prepared that the milk crust is fried harder, so you can interrupt the program 5-10 minutes earlier and take out the bread. My French bread with half the yeast rate works great, but does not expose the crust color. And Milk will turn out

[Svetlana, Vitaly]

Girls and boys, good afternoon everyone! I want to say that I finally got there (I was going for a very long time) and baked cake according to the recipe from the instructions on orange juice... I really liked it and my family very much approved, so much that there was already a small crust left. But I want to share my impressions - this is still not quite a cake, it is closer to a festive loaf for tea or coffee, very light (the cake is usually heavy), not butter (I always put butter in cake and bread by eye and I haven't missed it yet), orange juice (I took freshly squeezed one) is not felt, but maybe its taste was interrupted by nutmeg, the crust is pleasant brown. Prescription yeast 2.5 tsp. , but I got about 3 teaspoons, that's a lot, next time I'll try for 2 teaspoons altogether, otherwise my cake is very much "pulled out" of the bucket. My men decided to bake more often.

Marina, will you take a picture of the recipe? or will you rewrite it? Otherwise I touched this book somewhere

I'm also interested.
Marina, please, recipe!

Svetlana, Vitaly, I can't take a picture, so I'll write a recipe.

Citrus cake:
dry yeast - 2.5 tsp,
wheat flour of the highest grade - 450 g,
salt - 0.5 tsp,
sugar - 4 tbsp. spoons,
eggs - 4 pcs.
(shake well before laying) orange juice (preferably freshly squeezed) - 50 ml (if the orange is large, then 1 is enough),
softened butter - 100 g (I always put it on my eye and I suspect that I put less than necessary according to the recipe),
nutmeg - this is optional (I always put it, it gives "aristocratic astringency") about 3/4 teaspoon,
raisins and other additives, respectively, are also optional.
Size L, Diet regimen with raisins or, if without additives, then simply Diet, crust by default, baked for 5 hours.

I didn't have to add flour or liquid, the bun was perfect. I think I wrote everything.

My men decided to bake more often.

A very valuable experience, for me personally, Thank you !!!)
Marisha Aleksevna, What kind of Panas do you have?

I can't take a picture,

Can I take a picture, this one?

Rita, I have Panasik 2500, and this recipe. Probably the modes in different models are different, you need to bake on the Diet with raisins (if with additives) or Diet (if without additives) modeYes, I also forgot, of course, if a strongly sour orange or you like it to be lighter, you can add 1 tablespoon of honey or sugar directly to the juice, but I did not do this, this is optional.

Marisha AleksevnaI have this Recipe. We have the same instruction!
I just didn't even notice it, but now, thanks to you, I found it ...

[Elena]

Presented with Panasonic SD-ZB2502, (madly glad !!!). BUT European

Elena, To help you with the tables of programs in Russian for this stove
The link is a good picture
🔗

[Waist]

Waist, Natalia, can you not this recipe for 1 page?

Svetik, already named "Citrus cake".

[mamusi]

mamusi, Rita, look what we have about the broken latch, maybe it can help you

Improvement - an iron dispenser latch on a 3D printer.

[Waist]

Waist, Natasha, I read everything, but did not understand anything ...
My husband will say: Let's order a dispenser and that's it, don't fool your head ... There, in fact, there is no solution to the problem.
But I will let him read, for for me it is a dark forest. And there the issue of mass acquisition, it seems, has not been resolved ...

There, in fact, there is no solution to the problem.

Rita, why not ?? The man proposed a metal version of the part that would not crumble from temperature extremes like plastic. Or does the complete dispenser itself cost less than 32 euros? I just do not know .
I inserted an inactive link there to quickly find it.

mamusi, Rita, see what we have about the broken latch, maybe it can help you

Don't fool yourself. Better ask about the cost and take it easy. 3D priinter, 3D priinter ... whether it will click and how long is a big question.
Gyy!

[Rita]

The man suggested a metal version of the part that will not crumble

Natasha, he suggested an idea ... Where can I find a 3D printer?)
I didn't understand, honestly ...

Rita, you're right, the subject is really confusing.
The author meant 3D printerswhich are not for home, but which used by metal cutting companies... In my opinion, this is a very good innovation. That is, any person comes with an order and they perform metal cutting, according to specific data, which is what the author suggested.
The author posted his project on the website of the company that makes this cut and you can order / buy a ready-made metal part for a much longer service life. (I inserted a specific link there in the subject for this detail).
Also he offered to find out, maybe someone is doing such a cut nearby, he will share / share data for precise manufacturing of the part.
I looked at myself, the dispenser assembly costs me more. But considering such a flimsy part with a short "life", I would rather buy a metal one time than periodically order a full dispenser.

Something is not written to me today, so that everything is clear immediately and from the floor of the word

This is rather for those who are constantly using the dispenser, I think so. I don't use it, I just pulled it out and bake everything without it, mine don't like baking, neither with additives, nor without. They don't like bread with additives either ...

Natasha, ahhh ... now it's clearer ...
Thanks for clarifying.
No, you're right, it's shorter and DO NOT explain. I'll give it all to my husband to read. He decides such things. I am without a dispenser, just like you, I don’t suffer very much ... If necessary, I’ll throw in the raisins.
Maybe just once it happened that I was leaving, but the bread was not ready.
But it doesn't matter! At least, if we decide to make a part ~ there is where to turn!

Uraaaaa Still managed to explain
And now it hurts me to buy it and try it out, and then tell EVERYONE

PS: I bought it. I'll tell and show in the subject.