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

[Olga]

Olga, which ones?

[Thumbelina]

ThumbelinaI used Pacmaia, normal yeast

And, I also used these, yeast norms.

On the second try, the photo was uploaded





The instructions say what should be diluted in water or can dry ones be put into the stove?

[Thumbelina]

And I use Pakmaya, from dry ones I love them the most.
And from the pressed suite.

Girls bought 2nd grade flour.

I want to try to bake Khlebushki for myself.
Who knows the already tested bread on the 2nd grade? Or mixed. Please advise.



Thumbelina, carefully read the instructions. They are right. They are not instant.



Devouli, it's like the Saf-moment, remember?
The people were confused. There is saf-levure. Also active. And who threw them at once into flour
complained of yeast smell. They must first be activated.
I take Instant Packmayu (instant) in small bags, so they can and should be immediately added to flour.

[mamusi]

mamusi, Thank you.
Today I was in a network in Globus, there is a large selection of French Shtuchka flour, I bought both the highest grade and wallpaper.

bought both premium and wallpaper

great flour!

Does anyone use Turkish yeast?

That's how I have them ~ fast-acting, took a picture.
These can be directly into flour.

No one answered me. I looked for it myself ~ I have to start somewhere!
I will try the recipe for the dug.

Wheat-oat bread made of 2nd grade flour (Alyonka)

French farm bread on dough (rit37)

[Rita]

Rita, well, we ... well, you know, if there was anything to suggest and advise, we would not be silent
And you found the bread interesting, both in composition and in preparation
I will wait for the results of your tests and efforts

[mamusi]

mamusi, I never baked from 2 grade flour, I did not buy this.

checked bread for 2nd grade? Or mixed

I would mix in. from. and 2nd grade and baked recipe tested.

would be mixed in. from. and 2nd grade and baked recipe tested.

Light, so what's the point to me?
How do I feel the "difference"?
Noushiiiii ...
So I always mix premium flour with any other: with rye, with 1st grade, with c / h ... I don't just need to "attach" flour of the 2nd grade, as many often write.
I want to understand her taste * and charm * !!!

And then ... you have to find a good, proven recipe. Mistletoe has wonderful 2-grade breads, but they are oven-baked, with a long brew. I am not yet ready for such feats. I want to bake in KhP at this stage. That is why I adapt many breads to HP and Sonadorina and Mistletoe. (On non-processed serum, she has an oven, and I have for HP.)

taste * and beauty!

Oh well. You will tell later. Something I doubt about the taste

Something I doubt about the taste

In vain, Sveta, the famous Karelian Bread is baked on rye + flour of the 2nd grade.



Under the spoiler from a friendly site, but there is 1st grade flour. I will bake according to the rules on the 2nd grade.

🔗

[mamusi]

mamusi,. I'm sure you know better than me. How much you bake. Because of my bad q. h. flour, from which I baked before, perhaps to grade 2, is not a very good attitude.

[$ vetLana]

Here is from another site ... already, as it should be according to GOST, on the 2nd grade ...

🔗

$ vetLana, Svetul, I have never baked on the 2nd grade.
And I don't know better than you ... what are you!
I just climbed and read ... I wanted to!

[mamusi]

mamusi, confuses only that none of our HP recipes contain a picture of the cut ...

Luda, here ...

Karelian bread (bread maker) (Anuta71)

[mamusi]

mamusi, so here the flour is ordinary, that is, by default, higher. grade. I will wait for your results

[Rita]

Rita, did not deal with flour of the 2nd grade, but rummaged in the records of Luda (marianna-aha) and I quote

At bakeries and bakeries in Soviet times, flour 2c contained not just pure gray wheat flour, but also rye, barley, and sprouted grain that got to the mill and ground together with wheat. The grain of wheat was not 100% wheat. It contained impurities of grain from other cereals, up to 5% (after the war) and even up to 10% (before the war).

In addition, flour from Soviet wheat contained ten times more sugar than modern flour (even modern Russian flour), usually 35-45g per kg of flour, instead of modern 3-4g of sugar per kilogram of flour. The flour was sweeter, more nutritious, and the dough fermented better. During kneading, vitamin C (ascorbic acid) and malt (sprouted grain rich in vitamins and enzymes), nutrition for yeast (calcium and nitrogen) were mixed with flour during kneading, part of the water in the dough was replaced with acid whey (a source of lactic acid), part of the yeast or all yeast replaced with liquid yeast (wheat leaven).

All this helped to get very tasty bread, which many people still remember and which you will not get if you try to bake strictly according to the Soviet recipe, but from modern flour 2c and without adding whey from kefir or yogurt, unfermented malt, vitamin C to the dough, which there were, but were not mentioned in the recipe, because they were always there.
Some of the water in the dough should be replaced with whey expressed from yogurt or kefir. Do not heat, express cold whey from yoghurt:

300-450g whey per kg of flour in bread recipes
200-300g of whey per kg of flour in recipes for rolls and muffins

I quote Dima (trablin)

The preachers of proper nutrition rightly consider such flour useful - from 8 to 10% of it is bran, so dear to the hearts of those who like to clean the inner pipes from rust. But we must be aware that the second grade flour is used for the grain that did not stand the tests and was rejected for the production of flour 1 and higher grades. That is, the second-grade flour goes "for you, God, what we don't like", and the grinding can be carried out from grain of different parties, regions, etc. That is, for home baking this flour is the most unpredictable. In such flour, gluten is formed either too weak and stretchable, or too strong and short-growing, that is, it is better to leave the dough from such flour during fermentation and not bother with it. Due to the high amylolytic activity - a greater formation of dextrins leading to stickiness and crumbling crumb, with low acidity of the dough - it can "float", since even germinated grain is used, in which the amylolytic enzyme a-amylase is present, which is unacceptable when producing flour of the highest and first grades. Therefore, as practice shows, the best quality bread made from flour of the 2nd grade is sourdough. It is possible that it makes sense to ferment the infusion from a small amount of flour, that is, to put the brew on the brew, but I have not tried it, so I cannot judge.
If baking sourdough bread, then I would choose the unpaired way of doing the dough. But, since we are talking about a GOST recipe, you will have to put a dough. Gost means conducting a test on traditional and liquid dough. I chose a traditional dough, with a reduced amount of yeast introduced, in order to accumulate at least some acid, for a very dubious attempt to neutralize amylolytic enzymes.

and, lastly, somewhere I met the advice that an increase in the amount of yeast and the addition of a spoonful of vinegar to the recipe would be a worse substitute for the leaven.
An ideal solution from Luda (Marianna-aga) use liquid dough.

That is, if you feel good and you bought flour close to grade 1, then normally any mode will work, but if it's natural, this wallpaper is the roughest, then dances with tambourines will be needed as for rye flour: oxidize, do not knead, and so on, something like the rye regime, but on the other hand it is precisely this and the most perfumed. It is about her that they sigh in memories.

Ideally, the recipe should include: sour sourdough, whey - these are directly necessary for rye bread, sugar (well, this is to make it tastier).

ps. Ritual, I don't bake anything now. Mine rebelled. Ban on baking. I go to read you and
get pleasure from photos.

Rituel, I'm not baking anything now. Mine rebelled. Ban on baking. I go to read you and
get pleasure from photos.

thanks Lena.
I will try, but not in the next week, it is heavily loaded.
The information is useful.After all, they always assured that the "grade" of flour does not depend on the "quality" ~ it is only the degree of grinding and the content of certain fractions of grain ...
And it turns out evon like ... No, we can't get any garbage!
A small packet of flour 800 g. Purchased more out of interest. How not to try it !!!

mamusi, so here the flour is ordinary, that is, by default, higher. grade

Luda, not quite like that. This girl is pretty confused about the recipe. There, below Temko in the comments there is about 2 grade flour. I relied in that Temka on the experience of other people and on information from the Internet about Karelian Bread. But!!!
By the way, it is also baked in 1 grade. So ... I'll play! Absolutely!)))

[Lena]

but rummaged through Luda's notes

Lena, but you don’t remember, like Luda had an article about pie dough made from second-rate flour ?? Or I'm wrong?

I quote Dima (trablin)

He also has a recipe: "Bread" white "from wheat flour of the 2nd grade. GOST." Perhaps a description of the whole process as a whole will add something to the understanding of this flour and bread from it.

Bread "white" from wheat flour of the 2nd grade. GOST.
🔗

I bought a 2nd grade of LIMAC flour, baked it like wheat bread, with several crunches, even in a radish, it turned out to be quite decent bread, at least I did not notice any "horrors". Perhaps LIMAC has such flour quite decent, I did not come across others

[Natasha]

Natasha, Yes it was. Lyuda also has 2-grade bread, but it is on liquid dough, just like in Soviet technology books they recommend.
Here, if you are interested, I have filled in pages from our GURU in grade 2
in Sergei, all stages are photographed. But they are difficult to cook with doughs, leavens, and so on.

🔗

You can look at Sergey's online. But here you will insert the fig link. You need to search through Google
"Bread and bread. Weighted pies with cabbage. 1939, pre-GOST"



Luda, so that's the point, the more "indecent" this 2 grade, the tastier and richer in substances. Cooking is more difficult, but the taste is the one that catches everyone.

He also has a recipe: "Bread" white "from wheat flour of the 2nd grade. GOST." Perhaps a description of the whole process as a whole will add something to the understanding of this flour and bread from it.

He chose not the best way for this flour, if it were like that .... well, a full 2nd grade.
This method does not reveal its full potential. Luda and Sergey have a better researched and documented question

[mamusi]

Who knows the already tested bread on the 2nd grade?

mamusi, you can bake an arnaut, but there is dough. (I have never seen 2nd grade flour on sale, but I would like to try what kind of flour it is)

Bread Kievskaya arnautka (oven) (AXIOMA)

[Helena]

Helena, Thank you!)
dough is not scary! I just wanted to bake in HP. I will look, I will think



Below she gives in more detail

Bread Kievskaya arnautka (oven) # 8

[mamusi]

mamusi, even Kitaeva has a recipe for saeks from 2nd grade flour in the book. She suggests making it in a safe way and this recipe can be adapted for a bread machine (only more water is needed)

500g of 2nd grade wheat flour, 300g of water, 15g of sugar, 7g of salt, 5g of fresh yeast. Mix everything except salt and leave for 30 minutes, then add salt and knead. If you need more details, I will write.

I have never seen 2nd grade flour on sale, but I would like to try what kind of flour

But have you tried this?

If only premium flour is available, it can be converted into grade 1 or 2 flour using bran.
The bran must be ground on a coffee grinder and sifted into flour through a sieve. The more sifted bran, the lower the grade of flour.
I spied this amazing little trick from Lyudochka Mariana - aga. For which I thank her very much
You should also be guided by the fact that up to 3% of bran is allowed in grade 1 flour, and up to 8% in grade 2 flour - this is information from Annushka.
Ie.

To obtain imitation flour of 1 grade:
after measuring out 1 cup of flour, remove 5 g of flour from it and add 5 g of finely ground sifted bran (without non-sifted particles)

To receive imitations flour of 2 grades:
after measuring out 1 cup of flour, take away 12 g and add the same amount of sifted ground bran.

A source: 🔗

[Waist]

Waist, yes, I read about this method, to make flour of the 1st and 2nd grade. But I want to try the original.

[Helena]

Helena, thank you, good! I am accumulating materials!

It was baked, again at night, in the French mode, according to a recipe from a book with rye flour, pretty, I thought it would be grayer, but the same is good:

In the morning I cut off a hump, here is such a cut, again at the edge (hump) at the top of the void, in the middle there are no voids

The first French tasted like a baguette, this one was different, the same delicious, but my husband asks to bake a baguette, he liked it more Tomorrow, the guests will come just white bake, as my husband asks

We will have a holiday on Sunday, I will bake bread tomorrow night, usually I bake Angelina's milk loaves, but I don’t know if I’ll have time, I’ll cook a lot on Saturday and Sunday.

In the morning I cut off a hump, here is such a cut, again at the edge (hump) at the top of the void, in the middle there are no voids

Try to put less yeast. There the last proofing is 1.5 hours.

[Sedne]

Sedne, yeah, I already thought the same thing, and I’m also thinking, if I’m not baking at night, cut the top after the last crust, otherwise the top crust is slightly crushed every time after cooling.

cut the top

Luda, the top is cut in order to set the disclosure along specific lines. It won't help with jamming.

again at the edge (hump) at the top of the void, in the middle there are no voids

It works for me too. I peeped and tried to analyze: when the dough rises in the proofer, then during the kneading, its main inner part is crumpled, but the very surfaces cling to the walls of the bucket and the developed gluten only stretches. Just the upper surface is not wrinkled / crumpled anywhere, and the upper surface remains only slightly offset. Naturally, gases remaining not released under the very surface form large bubbles during the entire proofing period. But when it cools down, the air in the bubbles cools and the thin walls are jammed.
Something like this.

But when it cools down, the air in the bubbles cools down and the thin walls are jammed.
Something like this.

And how to deal with it?
Help with kneading?

[Rita]

Rita, probably yes, help, but it doesn't suit us. There are several options in my head ...
I just have some flour left for a loaf. Now I will put and test the option of adding lecithin lubricant so that the dough does not stick so much. According to my logic, this should help to crunch the dough well enough
I read from Luda-mariana-aga that she adds 1/8 tsp of lecithin lubricant to 500 grams of flour. Well, now I'll try it out.
By the way, bread according to my recipe, with your additives (2 tablespoons of different CZ flour), with half of the yeast, in the French mode - turns out to be very porous. Whole grain flour still invigorates yeast

Just the upper surface is not wrinkled / crumpled anywhere, and the upper surface remains only slightly offset. Naturally, gases remaining not released under the very surface form large bubbles during the entire proofing period. But when it cools down, the air in the bubbles cools and the thin walls are jammed.

Natasha, I agree, I also think that they are on top, nothing presses on them, as on the bottom ones, and yet I think if you make a cut, you can release the "extra" carbon dioxide and get an uncrumpled top. I'm going to bake tomorrow so I can get it in time for my friends to arrive, so I hope I can experiment with notches.

so hopefully I can experiment with notches

And this will make the bread tastier?

[Vitaly]

Vitaly, no, of course, it won't taste better, but it's definitely more beautiful, although ...



By the way, the cuts lead to a slight increase in the surface of the crust, and in this bread there is a struggle for the crust, every mm is important

who at least boreTsTSa, tell me? : secret: And the recipe for the very crust in the studio! I'll write it down.

[Wit]

Wit, all those present are fighting for the crust, they do not give bread to cut, they break, you know, the beauty of tearing off the "crusts", and the recipe is simple, from the instruction book, French, one might say I found the ideal (for my family) baguette taste, here is Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 2632



Recipe

yeast 1 tsp
flour 400gr
salt 1, 25 tsp
dry milk 1.5 tbsp
drain oil 15g
water 280ml

[Buttercup]

Buttercup, Thank you! We love crusts, although we do not fight. But I rarely get wrinkled. And if it turns out like this, then we do not pay attention.
Recipe ripped off, really liked that yeast is not needed

[Vital]

Vitalyou need to tremble! Luda just missed it now.

My Panasik last night baked me a French bread, according to the first recipe for this program from the book.

Check your oven manual for a recipe for the French regime.
I bake my bread in French with half of yeast - 4 grams fresh per 500 grams of flour. And if I replace part with whole grain (30 g), then there are more bubbles under the cap.

[Wit]

Wit, ah-ah, I forgot to enter yeast, yeast is necessary! 1h l. yeast, I think in the French mode it is possible less, I will begin to reduce by 0.25 tsp. until complete absence

Yes, I was joking, Natasha But I will add a spoonful of sugar

Yes, I was joking

And we are already here ... "on the ears" ...

I will begin to decrease by 0.25 tsp. until complete absence

This is an experiment with a burning result! I will wait!

[Wit]

Fixed under the spoiler. And I just liked that no sweets at all.
Wit, for me this is such a correct taste that I'm afraid with a different flour it will not be the same, not like adding sugar or honey, but these are my cockroaches

But I'll add a spoonful of sugar

And I just liked that no sweets at all.

This is our everything.We are our own bakers, and we can make to our taste

Yes, I was joking, Natasha

Alaverdi

This is an experiment with a burning result! I will wait!

Recipe ripped off, really liked that yeast is not needed

Merry Kitten !!!