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

[Thumbelina]

Thumbelina,
I have been baking cakes and pastries from this extra all spring.
Here is the brioche and cakes from it Bread maker Gorenje BM900 WII # 87

There is really a lot of gluten in it, but if you knead it well (to transparent films), you get an excellent crumb

It seems to me that it is not about gluten, or rather not about its quantity ... Perhaps the very technology of kneading on the auto-program does not suit this flour. I had it very dry, like a powder. I had to add excess liquid and give it an hour to swell after mixing.
Try with pre-mix. Short first kneading (for example, on pelmeni), calming - autolysis 30-60 minutes, and only then intensive kneading
And also, too strong flour with tight gluten can be defeated with a semi-liquid dough, it weakens. I had such torment somehow. No matter how much water you add, the dough turned out to be so elastic that at least make slingshots from it. We managed to win only with dough, the usual pause for autolysis did not help.

[Olga]

Olga, eh, evenly finely porous ... "I don't understand anything .." The flour we have with you is the same panasiki, the yeast is the same, but the results are completely different ... Sometimes they say different lots of flour in the same brand. I have it dated 03/23/2017, made in the Belgorod region. It also happens from Kursk and Volgograd, judging by the inscriptions on the package.

Yes, I've thrown out the bag, I always pour it into a special jar for convenience, I bought it in 5k, tomorrow I'll run and see where it's made.

[end of batch]

I could be wrong, but I didn't see any strength or weakness in that crumb right now. I see just a dense crumb, and on the sides from above when going to the lid, even signs of overgrowth: small barrels near the bread, a pothole, and then a semicircular lid.
It seems to me that there is a lack of water and, as a result, there was a lot of yeast for such a bread density.
Bottom barely noticeable temper from impurities, it seems to me.
That is, perhaps yes, this flour has a higher moisture capacity and more gluten.
BUT
after all, the extra does not have more than 12 protein in the composition, when a non-mix to the gluten window will give disgusting bread. Bread 10-11 protein can be perfectly used even with an initial stage of development, that is, it seems to me that it is quite possible to use the program.

It just seems to me that the bun should be brought to mind - that is, to be soft. That is, give more water.

And, I agree with Shapoklyak, mixing on dumplings with the subsequent swelling of gluten can then give a more elegant bread, with a more tender crumb.
Without standing there will be denser walls, more artisanal bread. BUT ... it should be delicious anyway.
For me it is so necessary to work out the bun. TO end of batch should be soft and pleasant.
If you can't find your bearings, make a test for the release: knead on dumplings with a minimum of flour, add water and watch how it swells. Or handles. Study the flour so that later on the program the bun is so pleasant to touch.
And with standing or not .. it's the third thing.
The French regime is very long. There, even with a minimal batch, gluten will develop from time to time so that it tastes good.

It just seems to me that the bun should be brought to mind - that is, to be soft. That is, give more water.

I agree that the stove was shaking during the kneading and banging with a bun on the sides of the bucket, not as before, but loudly, the bun was very elastic, but not dry.
Perhaps later, when lifting, he did not have enough moisture

[Gibus]

The stove is shaking all over when kneading on this flour, it used to be quieter than kneading and the rubber bun is very but not dry, sticks.

Olya, this is a clear sign of a lack of water and a too tight bun
as a result.HP just drives this "stone" inside, and does not even knead. Therefore, the bread turns out to be low, the yeast is simply unable to stretch this tight rubber. And for it to be tender, you need to knead / stretch well. Kneading changes the texture very much, and for Panasonic to knead, you need a wet dough. By the way, that is why there may be a difference with Lyudmila's bread.
Just add water. If you like the taste of the bread. Or try the options that suggested Gibus, and remember that the taste will already change, as there will be a dough or pre-mix.
You can also take bottled water to weaken the gluten, it is softer and the gluten on it is softer.

Girls can still be Extra better for croissants and other baked goods, and it is written on the bag with flour

What are croissants? This is a puff pastry that needs strong gluten. The manufacturer gave a good recommendation for their flour.




Like this, while you write ... everything has already been said before you and the post went double

[Natalia]

Natalia,
Thank you and everyone who helped clarify the essence of this torment to me.
Next time I will try on their highest grade as usual.

[Natasha]

Natasha, not a desire to load people, but in order to weaken-strengthen, it is necessary to knead the bun without a machine and observe how it swells, how much gluten is formed.
There is an extreme case, like in Shapoklyak, when you pour and pour water, and there a rubber lump and you can knead it only by dancing with tambourines, or like Luda's ... after three hours it only swelled.
But you still have to run into this, it's rare.

And here the crusts are not rough, the impurity is insignificant. This flour does not look like something out of the ordinary. First you just need to knead gently, it seems to me that everything will be fine there.

and what the manufacturer writes .. then he should be asked. Tell me what they mean when they write "for croissants and biscuits"
For a biscuit, strong flour cannot be categorically. There will be a stone biscuit.
and for croissants, they practically do not use a pastry shop, that is, very weak. Very strong croissant flour is a chefs preference. For croissants, use a medium to strong chef.

One flour for both the biscuit and the croissant is not true. And then think, but where does it belong then?
At the mention of a biscuit, "weak" flour comes to mind.

And on the eclair, according to GOST, medium flour was recommended, modern chefs have a run up from weak to strong. What did the manufacturer mean?

I also want to note that the resulting bread tasted empty, on Makfa (the other did not have time yet) the whole family ate a loaf in an hour.

delicious bread from fermentation. What do you want if you yourself made a mistake and kneaded a dough in which tasty bacteria cannot roam?
But .. flour is different. Extra - finer grind, more cleaning from useful tasty substances. To combine the tenderness of flour and taste, add CH)))
In general, the extra was never recommended specifically for pure wheat bread, too empty.
It was used for muffins and pies, when there are eggs, butter, sugar and then there will be a very delicate crumb with an excellent taste.
Therefore, to be completely honest, in bread it will not hurt to add a four-string of serums, CZ and so on to the extra, which is richer in substances and bacterial composition.

[in brine]

"for croissants and biscuits"

Same as "tuna in its own juice"

Let me explain a little about tuna: tuna is a very dry fish, not a tomato. Can't even have half of tuna juice in a can. Tuna do in brine - a solution of water and salt, plus spices / tomato juice / other additives for other types of canned tuna. Someone lacked the knowledge, understanding ... or vocabulary to write correctly. Now Russian-speaking people all over the world buy and call it "TUNA in its own juice".

One flour for both the biscuit and the croissant is not true.

Yes, that's not true. But it is true that instructions are now written by almost everything, but knowledge may be ... "flour is made from bread, and then bread is baked from it."
Lena, you are right, of course, that you would first make a test / test, and then decide where to use this flour.

that's nothing you do not understand the art of sales This is such a marketing ploy: juicy tuna, this is a special tuna, immediately buy a hunt, and not like some kind of dry tuna in a primitive brine

And now I was in the store and there they just sell some kind of "Extra-M", although I have not seen it anywhere for a hundred years. And it is also written that stick wherever you want.
And they also sell a supposedly "confectionery" - but in fact, an ordinary bakery with soda and nothing .. seems to be the way it should be.

[soda]

And they also sell a supposedly "confectionery" - but in fact, an ordinary bakery with soda and nitsche. like it should be.

We sell here, "Self-rising" is called, the standard is. This flour makes good muffins. But I do not buy it, I add it to the usual one myself. And this flour with soda is very dusty. The composition is often like this: soda, calcium phosphate E341, Sodium pyrophosphate acidic E450.

🔗
🔗

This flour is not suitable for all confectioners.

[Lena, Natasha]

I read and bastard, you girls are so smart, technically savvy, I learn so many new things about tuna - I didn’t know, we don’t buy it, I generally don’t buy fish in canned food, but my husband’s cod liver and sprats, he loves fatty. And with flour, I’ll read where they do it, but in general, that’s the whole choice, I also try a set of different varieties so that I would always be in the house ... And with technology, I’m lazy to dig so deeply. ... Lena, Natasha I still need to give you some prize, here:

Lena, Natasha needs to give you some other prize,

That's right, Luda ... their prizes and bouquets

[Natalie]

and we are with Natalie share: toys for her, and me cold pills
it is cozy and tasty here, but outside it is wet and cold.
Summer, damn it ..
In a nearby Temka, buns are baked with patisier cream filling (brewed in a simple way). And the dough in our panasik can be made. Delicious ... just for the summer diet But in such wetness - a bun or a pie, that's it.

Delicious ... just for the summer diet

Lenus, come to me ... (we have no diets). Yesterday I pasted pies with cherries the size of Lapot (freaked out)))!

As many as 8 cherries in a pie, and they are kruuuuup (straight from the tree ~ in pies)
Dough from Anise, kneading on the Program Dough 2 hours 20 minutes and immediately sculpt (well, I do not like "from the refrigerator")
... and before that I made little cherries for 2 cherries .... well, how much can you?

Ritochka, give me a pie, I haven't eaten with cherries for many years, or the birds have time before, and last year they rotted right on the tree, this year almost no cherries bloomed, it just won't be at all, as well as plums this year the same there will be no apples, there will be very few apples - a few blooming flowers bloomed, part of the currants during flowering poured, in general the year will not be fruitful

the year will not be fruitful

What a pity Lyudaaaaa!

^{Our summer is not particularly warm either and it was a rainy spring, but the plants somehow "slipped through" the necessary stages ...
Ugh, ugh, ugh. There are cherries (but there have been more). The currant is ripening (but somehow not amicably, but so ...) But that's enough for us ...}

Extra made a wonderful cupcake

[Thumbelina]

Thumbelina, Shit!
What kind of poop-eyed! With a wonderful homemade crack, I love it!

[Thumbelina]

Thumbelina, uh, you can see right from here - yummy! I'm hungry from the road, we drove all day today, so right now, at least lick the screen

Yummy aah!

Good Saturday morning everyone!
The weather is great today, sunshine!
Thank you, the cupcake is really delicious.

Extra made a wonderful cupcake

Olenka, a nice "caulk" cake turned out

the cupcake is really delicious.

What about the recipe and preparation?

Olenka, a nice "caulk" cake turned out What about the recipe and preparation?

Natalia, the recipe is local,

Cupcake with raisins on cognac (Panasonic bread maker -2502) (Valeria 12)

[Olga]

local recipe

Olga, thanks for the tip for an interesting recipe! I will definitely try to make such a cupcake.

Natalia, the recipe is local,

Thank you !

And I finally designed my cupcake. I'll finalize the Temka a little more

Curd cake with cranberries / raisins / marmalade in a bread maker. (Waist)

somehow I slipped past this topic ...And here it is so delicious! : wow: For the second year I am happy with my SD-2510. After LG, it's just a fairy tale.

Natalia, the recipe is local,

Cupcake with raisins on cognac (Panasonic bread machine -2502) (Valeria 12)

And I have never seen ... this recipe!
Thanks for poking your nose!

Girls treat yourself to cherry pies! I hide it under the spoiler ...

Dough from Scarecrow. Kneading in Panasonic 2501 on the 13th program "Dough". And immediately we sculpt !!!
I have them ~ Lapti,

because my husband is a big man (almost 2 m)

Nothing to him,
make a pie
was a match for him!
7 cherries inside.
This is not for you!
(She spoke in verses ...
It’s me that Temko read "We compose poetry")

I finally designed my cupcake. I'll finalize Temka a little more

Curd cake with cranberries / raisins / marmalade in a bread maker. (Waist)

Natasha, I understand that !!!

Thank you!

After LG, it's just a fairy tale.

Yes, it's a completely different universe

[Rita]

For the second year I have been enjoying my SD-2510. After LG, it's just a fairy tale.

Katya, we are glad for you
RitaWhat ruddy cakes. Well, in the photo you can't see how big they are

And I stuffed marmalade into a cupcake, I really liked it! Thanks to Vlad for a good idea, I have not seen it anywhere before, although I have probably known for a long time.
Here's a look at my marmalade
Curd cake with cranberries / raisins / marmalade in a bread maker. #8

Here's a look at my marmalade

Wonderful "marmalade"

And I just bravely came to Temka: the cupcakes went, and I breathe evenly towards them. And here again PIEs with 7 cherries, and on Chuchelka's dough - and this, who doesn't know yet, is not dough, but a fairy tale.

[Lena]

and

Lena, well, I'm sorry, dear! Wait we have cherry season! And this is sacred. There should be cherry pies ...
I bake every day!
And if not for Panasik!
How to knead! I can't imagine ...

What are you ... I'm bastard from the sight of pies. Show everything. All-all-all.
The most beautiful sight, excuse me, girls and boys. Bread is bread, but PIES are sacred, and then in second place are buns, always sweet

[mamusi]

mamusi, Rita, and I thank you for your bread with sesame seeds and oatmeal. The roof didn't work out a bit, I didn't take a picture, but it turned out very interesting, my husband checked it out. True, I replaced some of the flour with tsz, so it turned out almost gray, crumbly with an interesting taste. Thanks again, I will definitely repeat it.
For three months now I have been using a used Panasonic 253. I immediately fell in love with it. A completely different bread is obtained, almost like in the oven. Now I know for sure that if God forbid, my friend will "cover", then only panasoniy will be replaced



Cherry pies are also awesome, I would have crumbled a couple

[Ilona]

Ilona, how nice to hear, bake to your health!
I add c / z too. Always in white bread. Except the buns. I already have it on the machine. Clap 2 sec. l. C / z ... and great! I take the French thing. She used to take the Magic.
And the roof is a real deal! There will be a roof soon. Work it out, get used to it. It will go by itself.

[mamusi]

mamusi, Rita, yes, I'm not worried about the roof. Only in Panasonic did I get a beautiful white bread by leaps and bounds, in the sense of being tall and with a beautiful roof. And here I was probably a little unwise, because I made a mini-dough and apparently got lost in numbers, because then I added flour for the bun

I baked, again at night, a gray bread (flour c poured) and semi-fat-free flaxseed flour, it turned out such a fried, dark bread. Tasty, as usual with Panasik. Now my husband asks for the same, but without seeds .. Straight "here is the same, but with mother-of-pearl buttons"

at night the cat woke up, I went to look at bread. I saw that it would soon be baking and cut the roof with a beauty knife:

[Mandraik Ludmila]

Mandraik Ludmilawhat kind of tan, crispy probably

[Mandraik Ludmila]

Mandraik Ludmila, People, such a fried crust!
But when I get to Karelian on the 2nd grade, who knows?
This is how the flour stands. I just added it to the cake. And that's all.
Berry time, now and then ... Give them pies. Today I baked again, with cabbage.I will not exhibit here in that Temko showed ...
Otherwise Lena will come ...

added flour for the bun

I'm not a Bread Guru, but with a kolobok in Panasik you need to ... uh ... a sense of humor to apply ... as if ...
It is not always there, even in good Breads.
In Daily Natasha's there is no him ... I do not follow, and the bread is always Super. There is no Kolobok in the French mode, if according to the Instructions
And you pour flour, then the roof bursts ...

Rita, yes, about the bun, I also realized that you don't always have to strive for it. If you overdo it with flour, then the poor stove begins to creak. Therefore, now I treat it much easier, the kolobok should be relative and not always. Only if in light white bread there can be, and then. Already more like that by eye

What did I find aaaaa ...

Lean dough in Panasinic bread maker (universal) (aunt)

Yeast dough for pies (Qween)

[Waist]

Waist, Natasha, thank you, I take the first to bookmarks ...



... and the second too. And I haven't seen them!

Rita, I'm putting dough on pies first

Take a look at the section

Dough

Maybe you can find something else

Look what a monster my Panasonic baked for me!

Mode "low yeast", recipe from instructions with changes, bread size - 600 grams of flour.
The changes are:
- 60 grams of wheat flour was replaced with buckwheat semolina. I didn't want porridge from this decoy, and now I'm trying to attach it.
- I replaced another 70 grams of wheat flour with semolina from durum wheat. I often do this, especially on the French bread program, it has a very good effect, gluten develops well.
- I replaced the water by half with whey and increased the total amount of liquid by 40! gram. Firstly, buckwheat drinks a lot, and secondly, I have empirically established that in my machine it is necessary to slightly increase the amount of liquid, even for recipes from Panas's instructions. Only for the Frenchman I don’t increase.
- I put all the ingredients, except for the yeast (them in the dispenser) and oil, kneaded for 5 minutes on Dumplings. Then she poured oil and put it on Low-yeast with a delayed start.
In total, my kolobok swelled 3 hours before the start of the program. Of course, I poured the oil separately in vain, it flopped a little during the kneading process, there are streaks on the walls of the stove. It rolls normally with butter, and I will always add vegetable immediately.
As a result of all the tricks, my bread grew so much that it rested on the lid!
The taste is very pleasant, buckwheat was almost not felt on the first day, the next day it was brighter.
I was so struck by the size of the loaf that I decided to show off
Yes, the dark line in the crumb photo is not a crumb defect, but a shadow from the photographer

[Svetlana]

Svetlana, Bogatyr!

Thank you for such a detailed explanation of the changes!

[SvetaI]

SvetaI, awesome bread! If you are interested, there is a recipe for bread with buckwheat flour, you can easily replace buckwheat flour with "semolina" in it, with such preliminary standing, the bread is called "Bouquet".

[Waist]

Waist, Mandraik Ludmila, thank you, your assessment is very pleasant
Lyudochka, I will look for this "Bouquet", I have to spend buckwheat until it goes bad. Before, I only tried to bake rye with buckwheat, where it fits well in taste, and wheat - I tried it for the first time. I liked it, the taste of buckwheat is unobtrusive, but if you spread butter with butter, it feels better.