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

Funtik, stop practicing sophistry! You perfectly understood what I mean!

this is me for the additive dispenser, I like it

Wit, yes, I myself am a systems engineer by education

Look, at least there will be someone to refer to.

that not Teflon, but a "ceramic" coating

And what?

[Natalie]

Natalie, tell me, are your cup now and the cup in 2500 different? Or maybe I'm writing nonsense, but everything has changed again?

[Linen]

Linen, bowls / buckets for 2500 and 2512 are absolutely the same. I compared and tried on

Waist, well, it means I didn’t figure it out, I read somewhere, I don’t remember where, I reread so much when I looked and understood,

Luda, most likely they just got confused in the information Although it may be written somewhere about Teflon, simply because of the visual similarity, but in fact, Panasonic buckets 2500-2512 (I don't know before)

Diamond fluorine coating mold for baking bread to protect against damage.

This is from the description for the bread maker.
This coating, even if damaged, does not harm health, I recently read it in the instructions from the Japanese.
From personal practice - damaged coating (scratches) - does not grow and does not peel off

ceramic "coating only in 2511 and 2512

Well, no, I still have 2501 ... Excellent coating, super bucket ...

[Girls and boys]

Girls and boys, tell anyone whether you have used panifarin, your impressions and whether you need it at all. And then I was somehow puzzled.

[Marina]

Marina, I like it in breads with rye flour.

this is me for the additive dispenser, I like it

And I would have liked it if I hadn't broken !!!

did anyone use panifarin,

I didn’t use, I don’t plan, (I didn’t leave, I didn’t get involved, I don’t have ...)
Sorry, Marin, I won't tell you anything here ...

[Norwegian]

tell someone if you used panifarin, your impressions and if you need it at all

Marish, I baked rye with him. But say something. I didn't understand if there was a difference. I have not baked rye for a long time, only a mix.



Marina, baked Norwegian on low-yeast with a comb. It turned out well. In the next. I'll try once on Rye.

[Svetlana]

Marina, baked Norwegian with low-yeast with a comb. It turned out well. In the next. once on rye I'll try

Svetlana, and how much yeast did you put? Has it risen well? I don't have a comb and there is no Rye mode. And what is low-yeast - dietary?

I have no comb

And it is not necessary. If we are talking about this recipe
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 966
then there are 2/3 wheat flour in it and it will be perfectly kneaded with an ordinary spatula.

And what is low-yeast - dietary?

No, low-yeast is low-yeast.

No, low-yeast is low-yeast.

In 2500, the dietary one is very similar, there is no low yeast.

[Sedne, Svetlana]

I like bread with rye flour

Sedne, Svetlana, but does bread really rise well?

If we are talking about this recipe
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 966
then there are 2/3 wheat flour in it and it will be perfectly kneaded with an ordinary spatula.

Thalia, Natalia, thank you, this bread is great for me, it's just that someone's opinion is always interesting and I like to experiment.

In 2500, the dietary one is very similar, there is no low yeast

fffuntic, Lena, I usually bake rye in Norwegian on Basic, but will it work on Diet? Or is it better not to risk it?

Sedne, Svetlana, does bread really rise well?

Yes, better than not.

how much yeast did you put? Has it risen well? I don't have a comb and there is no Rye mode

I put 1 tsp. yeast (did not risk less).It turned out to be more uniform than mine on the Main. Got up well.
Marina, if you are satisfied with the Basic, then why look for something better?
I just didn't like how I got up on the Main, so I'm trying other options. I know that Ira Irinkanur bakes on Rye. Therefore, I also want to bake on it and compare all the options. But I ran out of cumin.

I add panifarin when I bake rye bread. But we are not fond of purely rye, and I always add wheat - either CZ or 1 grade. With panifarin, I reduce wheat to 1/4.
Everyone has already spoken about the yeast dispenser And I agree - it is not needed. From my own experience - if I put the bread overnight, then I bury the live yeast from the freezer in one piece well into the flour. And I put it with a delay of 3 hours. It turns out great!

have you used panifarin

I didn't use it.
Accidentally caught in another topic

the manufacturer of panifarin (the same wheat gluten) recommends using as much as possible (i.e., for rye bread) no more than 2%, that is, a little more than a tablespoon per 1 kg loaf.

Oh, I found something else. Lovers of oatmeal, but have you seen such recipes, tried them?

Panasonic SD-2501. Oat bread for every day (25%) (Brads)

Panasonic SD-2501. Wheat bread "Summer leaven" with oatmeal and bran in a bread maker (Brads)

Panasonic SD-2501. Wheat bread with oatmeal (lenok001)

Corn / oat / wheat bread (x / p Panasonic SD-2501) (Brads)

Now the pizza dough has a separate recipe

Dough for wheat-rye pizza from Panasonic. (Mandraik Ludmila)

[fffuntic, Lena]

fffuntic, Lena, I usually bake rye in Norwegian on Basic, but will it work on Diet? Or is it better not to risk it?

Marina, it is difficult to screw up bread in panasik, so in any case it will be edible and tasty. BUT it will be a shame if there was a tastier option nearby, but it was not tested. Therefore, I am in favor of the experiment.
At the same time, I already noted on the mold at every corner that I like fermentation longer. So it's like asking a goat about cabbage in the garden.
I will of course send for a dietary one with French. These are my favorite modes. Main to me so so



What is the oven setting?
if you ask me, if wheat flour predominates in bread, then her Excellency loves and takes time to ferment. It cannot be used for one hour with one stroke and wait for high taste

The short mode on the rye mode is due to the fact that rye flour is completely different in composition. She doesn't need to wander for a long time. But so it is for rye, which is at least in bread.
Therefore, mine against rye for bread with wheat flour is higher than 50 percent.

IMHO .. this is my personal opinion, and everyone is free to do as he wants

[Waist]

Accidentally caught in another topic
Quote: dopleta on Apr 18. 2011, 12:50
the manufacturer of panifarin (the same wheat gluten) recommends using as much as possible (i.e., for rye bread) no more than 2%, that is, a little more than a tablespoon per 1 kg loaf.

Waist, thanks for the "tip". I went into this topic, and there was a whole discussion, I read a lot of interesting things for myself.

It is difficult to screw up bread in panasika, so it will be edible and tasty in any case. BUT it will be a shame if there was a tastier option next to it, but it was not tested

fffuntic, Lena, thanks for the information, I also think that our Panasonechka is one of the best. The French mode is still not at risk, the recipe contains 2/3 rye flour and 1/3 wheat flour, but the Diet one is stuck in my head, I want to try.

And here's what I'm going to mix today ...

Dough patties with oatmeal and rye flour (Linadoc)

The dough is also being prepared in Panas. Yesterday ~ rye Pizza, today rye-oat-wheat pies ... READY FOR the beach season !!!


By the way, Lina offers from her dough not only pies, but also Khachapuri and Pizza ... too! She has a photo with Pizza rye ~ oatmeal ~ wheat. So today I will make some cabbage pies, and one more Pizza from 1/2 of the dough ...




Girls, this is what we did today together with my Panasik!
It turned out delicious!

Dough patties with oatmeal and rye flour

Here's what I found on Youtube. I hasten to share. I'll have a bunch of bread rolls over the weekend.
And then all the buns and pies with filling, and here such a beautiful bread

[Irina]

Irina, a-a-fuck, on the one hand, everything seems to be simple, but how much everything has already been verified and perfected, every movement of the hands, every pigtail ...

[Marinaaa]

The French mode is still not at risk, the recipe contains 2/3 rye flour and 1/3 wheat flour, but the Diet one is stuck in my head, I want to try.

Marinaaa, what if in the recipe 2/3 rye flour and 1/3 wheat maybe it's better to do it on the main thing. In rye flour there are many substances that erase wheat. Therefore, when there is a lot of rye flour, it is not fermented for a long time.
Of course the Rye regimen looks too short, but the diet regimen looks too long. Rye flour can "spoil" wheat flour.
But by the hour the low-yeast is the same as the dietary one, only the batch is stronger and the baking is different. And over there Sveta did well
Fig knows, you have to try everything. The composition of the bread is complex, you can't tell right away how tasty it is.

[Lena]

in the recipe there are 2/3 rye flour and 1/3 wheat flour, but Diet is stuck in my head, I want to try.

Sorry to interfere Lena, Marina, and I would bake on rye, here 2/3 rye flour and she does not like repeated kneading

well, at first glance, you're right
BUT Sveta made it on a long, low-yeast one and got a very tasty result, better than the main one.

FIG knows. Still, 1/3 is not 100 percent.
Probably we should try it in practice.

Marina, a little more about panifarin-gluten.

Panifarin is a common additive where there is rye flour. Rye flour, as I wrote above, strongly oppresses wheat gluten and therefore it is strengthened so that the bread is flatter, and not a brick. Hence, panifarin contains gluten, ascorbic acid, which makes gluten more stable, and additives that reduce the negative effects of rye.
The more rye and less and weaker wheat flour in the recipe, the longer the fermentation, the more panifarin is needed.

It's just that only gluten is added when the wheat flour is weak. It's enough to just add gluten. Even just in wheat bread. And in rye, only gluten may not be enough if the rye flour is strong in its destructive effect and if a long fermentation is planned, therefore panifirin is added.

About the harm. Horror story about yeast. Those with celiac disease and allergies are really serious diseases, only those people can suffer from gluten. Normal healthy stomachs are good friends with her.
Well, there, when dieting, you need to limit, like buns and sugar.

About its baking properties. Gluten is a gum. If you shift it, it will be tough, tasteless bread. Such bread should be vigorously kneaded if it is wheat. Well, in rye, the substances of rye flour will be dealt with.

In general, I did not dig deep. But I know, if you take not seeded and peeled rye, but whole rye, which is whole grain or wallpaper, then such wheat flour kills only in this way. This is where a reinforcing supplement is definitely needed.
And seeded rye is weak. It spoils wheat a little.
Rough - slightly stronger. But it's not the end of the world either

About the harm. Horror story about yeast. Those with celiac disease and allergies are really serious illnesses, only those people can suffer from gluten. Normal healthy stomachs are good friends with her.

So I think so too, lately a bunch of different horror stories have gone, sometimes harmful, sometimes harmful, and you look at TV like that, so at least bury yourself, so I have news and other dregs about products and how they are made I try not to watch. I stick to the rule less you know you sleep better

Well, the whole history of our ancestors ate white bread. Let's say not every day, but on weekends and holidays. But they ate and everything was fine. We ate pies at our grandmothers in childhood and everything is fine too.
Actually, every bun and pie is SCARY gluten. In wheat flour - it is all gluten + carbohydrates just half and half. HORROR

You can't eat rolls every day, like sweets. Well, you can't overeat with meat either.
Everything is good in moderation. And it is safe if the person is healthy.

so I try not to watch news and other dregs about products and how they are made. I stick to the rule less you know you sleep better

+1000000000

And it's better, like me, to do without TV at all.
Darkness is freed of time ~ knit, walk, chat on a BREAD. Pay attention to my husband. Masks, Christmas trees ~ sticks, put on your face, read a book, play instruments. And in general, this TV takes life! Brainwashing!

[Ritochka]

And it's better, like me, to do without TV at all.

Ritochka, and we do not have a TV in the village, why spoil the silence and nature with this filth

And in general, this TV takes life! Brainwashing! [/ Spoiler]

I agree, I myself have begun to watch TV much less often and I have time to do so much, but I really would have a couple more hours a day

Oh, girls, soon on vacation and how can I be "THERE" without my kitchen assistants and my beloved Panasik

[Ludmila]

and I would bake on rye

Ludmila, the fact of the matter is that in my model there is no Rye mode.

a little more about panifarin-gluten

Lena, yes, here I read a lot in one topic, there is a whole discussion. In general, I am satisfied with how I bake it now, the bread just rises, of course, not as good as wheat, so I started up with this panifarin. But I cannot say that it does not rise at all. So I decided - if I get caught I will try, but if I get caught, I will bake without him.

[Marisha Aleksevna]

there is no Rye mode in my model.

Marisha Aleksevna, litter, did not take into account
You can try to simulate the Rye mode in manual mode, start the dough (dumplings) first, then turn it off, let it stand closed for an hour and a half or two, as the dough rises one and a half times - turn on the baking .. We are not looking for easy ways "We do not expect favors from nature, to take them ourselves is our task "

manual mode simulate Rye mode

Marina, watch how Masha bakes
Offline in Moscow (February 2017) # 1261

There is also such a topic to help

Rye in a bread maker, if there is no such function

[baking recipe wheat size "less than small"]

Well, here's to you baking recipe wheat size "less than small".
Slightly larger than a standard loaf. The output weight is about 500 grams.
Mode machine- the main one with a single intervention. However, it is possible without it.

1. Yeast. One small measure "to the handle".
("Up to the handle" here and below means the following. We take the measure by the handle and look at it from the side, so that both the measure and the handle are visible at the same time. The handle is thick. Up to the handle - this is when the measure is filled up to bottom handle borders.)
2. Flour - 320 g
3. Salt - small measure up to the handle.
4. Sugar - a large measure up to the handle.
5. Vegetable oil - 1 tbsp. the spoon.
6. Water - 180 g.

Set the automatic mode - basic, size M, medium crust. Start the process.
At the timer countdown between 1:20 - 1:10 (you can set the signal in the mobile phone to 2:40 at startup), without interrupting the process the only manual an intervention consisting of:
1. Remove the bucket from the HP.
2. Rotating the bottom of the bucket drive by hand, remove the agitator from the bun, remove and remove it from the bucket.
3. Pressing your fist over the dough, distribute it (as if to knock-tamp) evenly over the bottom of the bucket.
4. (Optional) make oblique notches along the surface with a knife on top.

Return the bucket to the HP, close the lid, continue standing and further baking.
The result is something like this. Short.

After baking, wrap the bread with a towel and place in a plastic bag. After 15-20 minutes, remove the package, leave the bread to cool in a towel that has absorbed moisture.
Explanations.
1. If this is not done, the bread may appear a little dry due to drying out due to its small size.
2. If you do not carry out manual leveling, the bread may come out skewed due to the fact that its small size is distorted even during kneading.
In general, the density of this bread is slightly higher than in the standard recipes given in the instructions. The sandwich spreads more easily.

[Konstantin]

KonstantinHow cool And such beauty is not yet read before

4. (Optional) make oblique notches along the surface with a knife from above.

Well this is, by carelessness or accident, and you can play the bucket

Automatic mode

Which one is it? They are all automatic machines at the stove

Thanks for the detailed description with explanations!



Another would like to see the cut

I confess I thought it was fastened with cords, but it turns out there are incisions. And it looks so impressive

Yes, such cuts can be made with a silicone spatula

Well this is, by carelessness or accident, and you can play the bucket

You can also use the back of the knife. But I prefer working - "I have a spirit level eye" (with).

, here's a recipe for baking wheat less than small.

Thank you, such a tiny little one will come in handy. Question: Do you have premium flour? Have you tried with 1 variety?

[mamusi]

mamusiI usually only work with one flour. VSort, 3rd Melkombinat, Moscow. It is sold under different network brands, but I only look at the manufacturer.
But, for me, and with the flour of the Armed Forces of Tverskoy Prospect, it also happened right away. 4 days ago, at the dacha. The weather was just bread and a oven.
I think it will work with others too. Maybe not right away, but from the 2nd or 3rd swim. The main thing here is to understand in which direction to correct.

I want to bake a whole grain according to the recipe from the instructions, can anyone bake it already ?! How was it

flour c. z.400gr
salt 1 tsp l.
sugar 1 tbsp. l.
grows. oil 1 tbsp. l.
water 260g
yeast B 1h. l.
yeast R 2h. l.

And who knows what kind of yeast this yeast B and yeast R

[Mandraik Ludmila]

The main thing here is to understand in which direction to correct.

Yasnenko
If I start something adjust bake, then I will bring "to mind" to my taste, meticulous ... The main thing for me is the idea! And your calculations are verified to the drop! It's valuable to me, I'll try with a / c, then do it with 1 grade. My usual torment, tested.



Mandraik Ludmila, this is not such a yeast, these are Modes: fast and not fast



From the English. words basic basic (basic) mode, and rapid (fast) ...
And the yeast is the same, the amount is different

And who knows what kind of yeast this yeast B and yeast R

Everyone knows, but some have forgotten. Page 21 Instructions. "Bread Recipes"
B - ordinary baked goods
R - accelerated baking

[Wit]

Ritochka, thank you!

Everyone knows, but some have forgotten.

Wit, I have not forgotten, it seems that this is exactly what I did not read, but immediately "ran" into modes and recipes
A Russian person reads the instructions, then when something goes wrong with him

I want to bake a whole grain according to the recipe from the instructions, can anyone bake it already ?! How was it

Luda, I baked a medium loaf (500g). The comments I jotted down to myself: "Healthy, but average taste." Bake for testing once. I like 50% sun and 50% cz.

[Svetochka]

I like 50% sun and 50% cz.

Svetochka, tastes better? but on a dietary long will not ferment?

[Mandraik Ludmila]

Mandraik Ludmila, Luda, I recommend trying this one, I baked it, I liked it very much! From Sonadory.
Light Wheat Whole Grain Bread by Peter Reinhart # 54