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

Thank you. I'll try on the weekend. And then I'm on you with pies.
Girls, and I also wanted to ask. For a long time I searched everywhere for 1st grade flour and once saw Uvelka in Pyaterochka. I bought 3 packages for joy. But the result did not impress me. The bread crumbles more. And the texture is completely different. After 2 days, the bread is not tasty. So I think this is how it should be, or such flour fell. She wasn't there anymore. I add a little. I will never know. Maybe you need a special approach to her

I bought 3 packages for joy. But the result did not impress me.

bad flour caught. It's a pity that I bought a lot at once. It was necessary to try 1. My bread does not crumble ...

[mamusi]

mamusi, and nowhere else comes across. There is nothing even to compare with. Only the highest grade is everywhere. Well, central lock in some network. I'm just looking at it too. I add a little bit. And here they also sell various types (flaxseed, oatmeal, rice and others). Can they, too, be added a little to any bread?

[Mila]

Mila, try to make a more gentle kneading on a dietary mode with increased fermentation, you can pre-mix on dumplings, add sour milk

once I saw Uvelka in Pyaterochka.

I have never seen Uvelka, I buy LIMAC, both first and second grade, very decent flour. Any flour of the highest grade can be turned into a lower grade with the help of bran, we have instructions on how to do this on our HP.

they also sell various types (flaxseed, oatmeal, rice and others)

Flaxseed flour, according to my observations, acts as a catalyst for yeast, so I add it to almost all types of dough, except pure rye, due to the amount of flour. But it makes the bread darker, this is worth considering.
I keep the rest of the flour just in case, I buy it in small portions of 0.5 kg and store it in plastic milk bottles under the lid, so the flour does not pick up moisture from the air and visually it is clearly visible if someone has wound up there. And since the consumption of this flour is not great, it can be stored this way longer.

[French]

Mila, crumbling is directly related to the state of gluten. This is underdevelopment and underdevelopment.
Well, about the lack of contamination, 1st grade seems unlikely to me, it is rarely so strong that it needs to be sausage well. But not a fact. Maybe not added to it.
But underdevelopment is closer. With crumbling, the sponge method helps a lot.
But since work in HP, then try
make long-term fermentation (dietary or even better French with preliminary kneading on dumplings, so that kneading is better later)
Be sure to add an improver: sour milk, old dough, sourdough, dough.

Alas, it is impossible to increase both kneading and fermentation on the machine. This is exactly the low-yeast bread program you need. Try fermentation with enhancers first.
You can add CH in 1s, somewhere not more than 1/3, just as a flavoring additive, but this does not cancel the sour milk

(linseed, oatmeal, rice and others). Can they, too, be added a little to any bread?

Mila, don't buy everything at once (don't repeat my mistake), I also wanted to try it with different flour. Some did not like in the bread, some were of poor quality initially. Therefore, it is better to buy one, try it, then another, etc.
Buy fresh - see production date.

[Mila Sweetheart]

Mila Sweetheart, But the truth, Mila, you ptshete: Bread crumbles ...
And that's all. It's so hard to advise anything. So we write all who that ... different.
Let's do this ~ give us a photo of your bread, give us the recipe you used to make. What did you put there, poured, poured (except for Uvelka flour).
Then it will be possible to look and help, well, we will try ...

give us a photo of your bread, give us the recipe you used to make. What did you put there, poured, poured (except for Uvelka flour).

Yeah, otherwise it is difficult to diagnose without a patient, according to witnesses

flaxseed, oatmeal, rice and others)

I personally don't like any cereal flour in Bread, except for oatmeal ...
Well this is ~ purely mine!
I tried at first: with buckwheat, with rice, corn ... I don't understand this, what can you do! For me, Bread ~ is Bread, and porridge ~ is porridge.
Therefore, I am not an advisor here at all!
At the same time, I adore buckwheat porridge (with wheat bread in my left hand, and a spoon in my right!)))

At the same time, I adore buckwheat porridge (with wheat bread in my left hand, and a spoon in my right!)))

Oh, and I, on the contrary - I tolerate buckwheat in bread, but I don't like buckwheat porridge since childhood
But oatmeal Just like you: "In the left hand - bread, in the right - a spoon!"

That's how we are all ... interesting !!!

oatmeal Just like you: "In the left hand - bread, in the right - a spoon!"

Yes, yes, me and oatmeal as well, every morning. This is sacred! Milk coffee without sugar, oatmeal with milk ... and wheat bread, smeared with honey or cheese according to the mood! Nice breakfast! But every day is the same!

[mamusi]

mamusi, Waist, girls, and me NRA buckwheat and oatmeal. NOT NRA rice, corn. I haven't tried it with linen.

I never baked anything with rice, and I don't have it, too high a glycemic index. Oatmeal, very rarely, for a long time about 2 years ago I baked bread with it, and now all the pastries with oatmeal are on oatmeal flakes, so flour is not needed. Buckwheat flour in my husband's bread is not very good, he baked the Bouquet, I had to replace buckwheat with rye. There is also spelled flour. Corn flour - sometimes I bake bread with cheese and corn flour, I even have my own recipe, on birch juice But you can even use water on whey, you like the taste, but corn flour is gluten-free and gives the dough some dryness, so with it do not overdo it. I add a lazy one on a spoon, but everywhere, therefore, it does not affect the taste. And wheat and rye, as they say in the assortment, at home are all different, of all varieties available to me. I am trying to collect a "collection", but what would not stagnate

Buckwheat flour in bread for my husband is not very good, baked Bouquet

Buckwheat flour is now different: from fried, steamed or green buckwheat. The taste, smell and texture of bread strongly depend on this.
I don’t like Soviet fried buckwheat since childhood, I carried it home from kindergarten in my pockets ...
I made noodles from green buckwheat flour (I grind myself from cereals in a coffee grinder), added them to bread, germinated and ate ..., it tastes more tender and neutral.

But oatmeal Just like you: "In the left hand - bread, in the right - a spoon!"

And I hate oatmeal, but I love it in bread or cookies. From childhood I hated her, but I was forced to eat everything. And I always loved buckwheat, but not like porridge, but friable, I always did not like porridge, as far as cereals that I like, I love friable.

Girls thank you all for the advice! Next time I will bake bread, I will expose it with 1 grade. But I mostly bake the same sourdough. I don’t dare to do more complicated ones like yours. Although the handles itch, But it is necessary not to leave them. but not always so.

From green buckwheat flour (I grind myself from cereals in a coffee grinder)

We must look for green groats, an interesting option.
Eh, I don't have oatmeal for breakfast today, I ran out of milk, but I don't like water, I cook it in half or 1/3 part of milk ... shopping today. It's inconvenient, of course, that we don't have shops in the village, that that milk quickly ran out this time ... but I don't like dry milk

It's inconvenient, of course, that we don't have shops in the village, that that milk quickly ran out this time ... but I don't like dry milk

I don't use dry either, but in "field" conditions I can and can have it in case, but I still can't buy it. But recently I have been taking Ultra-pasteurized
The package is stored for a long time, but I take multicooker for Porridge from evening to morning, it certainly does not turn sour overnight. Never let me down. For cottage cheese and yogurt and for a drink ~ I take regular milk from the local Kuban milk.

take Ultra-pasteurized

Last time I bought 2 packages of UHT, except for 2 liters of the usual one, but they drank them too, they used something this week, my milk flew away ..
Although I did not bake in milk

And I fell in love with adding milk to bread, I take 50% whey + 50% milk - this is for white, black or brine + whey, or only whey.

I loved adding milk to bread,

Yes, it is tasty! Bread with milk is so special!)
But I still rarely add. Due to the fact that there is always a lot of serum to obscenity and it is necessary to attach it
And my milk bread is like a festive one. And I often pour milk into the dough from Anis.

Again I am with my questions!
I found a store where both 2511 and 2512 are available, put them in reserve. In the morning I'll go to the opening to pick it up myself, they said on the phone that they would unpack in front of me and show me, tell me.
Now we need to decide on the model whether it is worth buying a more expensive one because of the yeast dispenser. After all, all interesting recipes require participation and control at the kneading stage. From experience with. LG where I didn't have them at all, do I need them now?
I ask for advice, is it worth overpaying?!?

[Olga]

Olga, we have not fully figured out WHY there is a yeast dispenser. Any model is completely harmonious, and 2511, and 2512 and everything before.
Buy 2511 and save.

[Olga]

Olga, for yeast, I would not overpay now. I have it and I have used it several times. At first, baked with pressed yeast. And you can't put them in a dispenser. And then I somehow forgot to even put yeast in it. More precisely, I always measure them first, and they must be poured into the dispenser when the lid is closed. Well, and one more thing - I always track the bun. And my lid is open at the beginning of the batch. And the yeast does not spill out in the first minutes, but after 2-3 minutes from the beginning of the kneading.

[Waist]

Well, and one more thing - I always track the bun. And my lid is open at the beginning of the batch. And the yeast does not spill out in the first minutes, but after 2-3 minutes from the beginning of the kneading

THANKS you put an end.
Waist, THANK YOU VERY MUCH

[Olga]

Olga, you are welcome! Good bread to you!

[Thumbelina]

Thumbelina, yes, the right choice! I recently became the proud owner of 2511. So I'm so happy but I didn't want a second dispenser. Even in 2511, when the raisin dispenser opens on programs with additives, I jump up every time from the sound of the dispenser snapping off, because I just can't hear its work ... What are you doing and suddenly bang and bang again He knocks twice for some reason Okay, that it does not open on all programs ..

And little white, smart

black or brine + whey

Sveta, how much brine should you take so as not to oversalt? How do you define? I want to try. What kind of bread do you bake in brine? Give me the link.

[Svetlana]

Svetlana, I take brine to 100% liquid, just reduce the salt.

Rye bread "Volat" (PalmP)

just reduce the salt

Do you still put salt?
I will try without salt.

[Svetlana]

Svetlana, I put, as in the recipe, 1 tsp for 550 grams of flour.

Good evening! Today I used a dispenser for the first time, I made bread with seeds. So I asked myself what is the difference between the main mode 04 with raisins and the main mode 05 with the filling? The time is very close.

[Sveta]

Sveta, with the filling gives the main signal, but with the raisins through the dispenser, for example, you need to add something sticky there, which is not allowed in the dispenser.

[Sveta]

Svetaas I suppose, this mode in Europe is called "Home" (I called it after a meeting with the pros)
So there, in a European, the stove shows the addition of additional ingredients 2 times, that is: the first addition - to the dispenser, the second addition at the signal of the stove - right into the bucket.

I'm not sure, but there may still be a slightly different baking T or in a different temperature range due to additives, so that the result is excellent.

Look at the recipes for this regimen in the instructions for your HP.

In my instructions, recipes: bacon / olives / dried tomatoes - into the dispenser, and cheese later straight into the bucket.

On the "With raisins" mode - sweet bread.
"Filled" - savory.




Here is a video in English, what else and how you can bake in this mode



Added something a second time or not, the program will be executed automatically on the machine.

Clear. According to recipes with sausage, they also offer an oven for 04, so I slowed down, I was looking for a difference.
Thank you

[Waist]

Waist, but you can copy the recipe from the picture, I have no sound on my laptop now, and English is not very good by ear, as I understood it is baked with diluted tomato juice

[Buttercup]

Buttercup, here is the small size (for trial) from the instructions. There are all 3 sizes: for 400/500/600 gr flour.

Bread with dried tomatoes, cheese and tomato juice.

400 gr wheat bread flour
1 tsp sugar
1 tsp salt
15 g butter
140 ml water
140 ml tomato juice
0.75 tsp dry yeast
30 grams of dried tomatoes (in a dispenser)
70 g of cheese in 1x1 cm cubes (in a bucket immediately or at the second signal)

Mode: "Basic stuffed" / "home".
Size: M
Crust: optional.

[Waist]

Waist, thanks, I don’t have this in the instructions I immediately climbed to look
I don't have dried tomatoes ...

[Buttercup]

Buttercup, of course, dried tomatoes, they are special concentrated.
Maybe just add canned tomatoes in their own juice instead of juice + dried, eh!? And track the bun. Well, there will be no pieces, there will be skins
This is if you really really want to

[Natasha]

Natasha, I just thought, I have a dried mixture "Tuscany", the composition is tomato flakes, salt, basil, garlic, oregano, onion, parsley. Tomatoes are the most ... and there is a mixture, recipe from here

Seasoning "Dried tomatoes with garlic and basil" (Admin)

Maybe instead of salt and dried tomatoes, pour 1 tbsp. l. mixes

[Buttercup]

Buttercup, yes, easily Here's what mixture you like best, that first of all and try

It was decided, I'll try it one of these days, we love tomatoes, my husband loves cheese, in general, the recipe is very interested. Thank you, Natasha!

[Lyudochka]

I am always glad to help Pekite with pleasure and health !!!



Lyudochka, just discuss the "beauty" of the seasoning with your husband, so that at least you like the smell, then you will like the bread.
In our family, everyone loves different things: -
I just put myself a Fugaskin with whole-grain rye at night, but mine don’t eat it. Well, I strangely changed my attitude to ordinary white. Again, everything was divided

[Natasha]

Today we were in Pyaterochka, I wanted to buy a bag of ordinary wheat flour in reserve, I left empty-handed, as I don’t see where they are doing, then in Chelyabinsk, then in Chita, perhaps, in the Moscow region ... well, wheat does not grow there, and when carried on the road with grain, it is not known what is happening. Even Ryazanochka is only whole grain, but I still have Divinka c. h ... I don't like our Predportovaya, for the same reasons ... In general, I will look for something decent, in my opinion, I have become very picky about flour
Natasha, my husband is omnivorous, well, almost, and the more garlic and cheese the better, and he loves this salt to "shake". This year I have done all sorts of different recipes for Admin, so he doesn't use ordinary salt now, and I can only cook porridge and baked goods with ordinary salt, everything else is my own, salt with additives from his garden

[Mandraik Ludmila]

Mandraik Ludmila, Lyudmila, there is nothing to be done, flour is produced near large cities and the main consumers of which are bakeries. Small packaging for factories is only a headache to pack, store, transport, sell ...
Try flour from Tverskoy flour mill Extra and rye from their own grinding. I have been baking with their flour for a long time, there were no major punctures. It is sold mainly in Magnet.

I also liked Tverskaya. I used to buy it in Idea. Now they are selling Limak and Ryazanochka.
Be careful with dry tomatoes. They scratch the bucket.

flour is produced near large cities and the main consumers of which are bakeries.

Yeah, and then they write that the flour is contaminated with a fungus, etc. Recently, it is all somehow wet, it is very difficult to sow. And then I bought a "French thing", it sifted out instantly! I noticed a bag at FSH with a protective polyethylene layer, that is, it does not pick up moisture from the air, and the rest of the flour in ordinary paper bags, maybe this is the case, gains flour during storage in moisture warehouses ... According to my observations, the quality flour over the past three years has been falling noticeably
Today we will go to Lenta and see what is there .. We have a magnet, but they have the quality of storage. We have an interesting shop in Vyritsa - a private one, so all the exotic is on sale there, we should look there, though the prices there are appropriate, I buy Divinka there, very decent flour and malt.

I used the ozone to take Pudov flour. Really like. It is a pity that I did not meet her in the shops near the house.