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

if you get tasty bread, then you need to bake it.

Gold words
Ciabatta didn't work, but they got all the bread in the morning

all bread in the morning

I went to set it too, so that it was not too late to bake.

[Stage 1:]

I have a recipe for rye ciabatta, I didn’t do it in Panasika, I did it in my first HP - Mystery, it worked well, I’ll have to try to repeat it in Panasika, but here it’s difficult to stand, I need to think about how to write it into the recipe

warm water 250ml
salt 1 tsp l.
sugar 5-6g
rye flour 380g
wheat flour 50g
basil 2 sprigs
1 clove garlic (but better than 0.25 tsp dry powder)
olive oil 30ml
done in 2 steps:
Stage 1:
put in HP: dissolve in warm water and salt, sugar, add rye flour and yeast. Kneading on dumplings, rise 40 minutes.
Stage 2:
Add olive oil, garlic and basil, knead, add wheat flour during kneading. Ascent 40 min.
Bakery products

[Mirabel]

Has anyone tried to bake something on the Sandwich prog?

Mirabel, I baked in the 206th Panasonic, I liked the bread, just did not understand how the "Main" program differs from the "Sandwich" program. Here Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 3486

[Mandraik Ludmila]

Mandraik Ludmila, Luda, dumplings, rise, dumplings, rise, baking. Will it fit?

[$ vetLana]

$ vetLana, you know, this is how you get up without temperature, and there Nuno is heated ... In Mystery there was no vystyvanie before the start of all prog
Well, with the first stage, something else: I put on the rye and turned it off after 40 minutes of rise, then knead on dumplings, and then wherever I go everywhere at the beginning of the prog standing, I can transfer the dough to my Mystery, the mixer fell out there, so stand with the temperature you can also bake, only you won't be able to knead, but not everyone has Mystery, and the hotz can be adapted to Panasik .. I will think

[Mandraik Ludmila]

Mandraik Ludmila, Luda, if I am not mistaken in gluten-free bread (11th threshold) there is no standing.
Or is there

Svetochka, I don't know, I have never used

there is a fast mode without standing immediately with heating))), there is a service mode (see the service manual) - just start a warm rise at about 40 degrees.
That is, the spread in the choice of the combination is wide.
You can run the quick run twice. There, hot intensive kneading, as I understand it, is close to the mystery: all non-Pansons of this type have hot fermentation and intensive kneading.

Here just ... in fact, this is rye bread, there is only 1/7 of wheat flour, that is, intensive kneading is just not necessary, but perhaps the dough will withstand - you need to try, although theoretically you do not need to knead for a long time, but hot standing is the most then.

You can even arrange dances with tambourines, knead - dumplings, knead with a glance at the state of the dough and stop in time, service mode, repeat - baking.

You can try it without gluten. Without gluten, there should be a short-term kneading, but there fermentation will be at a lower temperature. It seems to me less suitable, but again, what if it will be good.

And .. girls, I still agree with Tatiana: is it a fig to call something with a known name that in fact is not?
the fact that bread turns out delicious in Panasonic is a generally recognized fact.
That girls and boys are here with golden hands and they get wonderful and tasty improvisations is also an indisputable fact and an attractive feature of this theme.

But ... you can't get Ciabatta in HP, that same Ciabatta - which is called Ciabatta.
We do "a la Ciabatta", and it is more correct to indicate that this is the original bread, and not to deceive newcomers in their hopes.

you can't get Ciabatta in HP, that's the same Ciabatta - which is called Ciabatta.

And who argues? ... I don’t understand? Who and where?
What is Ciabatta in the translation of "slippers" and what should be such a shape, or about what?
Every student knows this ...

That in HP you can get it, I don't believe and I will not try ...
In general, was this allusion to me, Lena?
And who told Tatiana that she was wrong in something? Show this place ...

Well, people baked, well, they saw somewhere in the Instructions, so what?
So it was Ciabatta for the Panasiks
And in terminology, many are confused here ...
And a newbie on the site does not mean a fool in life. Anyone can figure it out ...
(I am angry today, please do not be offended)))
But all such straightforward perfectionists ... and lovers of precision ... damn it

PERFECT Ciabatta ~ is a SYMBOLIC kneading, fermentation (long) with folding (gentle folding) multiple times. That's when she .... oh and yum! There you will swallow your hands to the elbows ... (Lord, she said something)
After that Ciabatta that I baked with sourdough for a long time ... all the others looked somehow unconvincing, not at all the same. Well, by leaps and bounds, it turned out well on the living several times ...
Then I quit, there is no way and I was lazy. Only regular bread in HP.

But the people call Ciabatta any bread with big holes, which is without kneading ...
Holes ~ means Ciabatta ...
I think there is nothing terrible here.
We eat pilaf ~ not pilaf!
And much, much ...

gala10

Galina, I decided to bake Borodino bread according to Mannochka's recipe and this is what happened


The gingerbread man was generally dry during kneading, I also added kvass, but still something very reminiscent of a toy chicken came out
I followed the recipe. Only now I used a new flour for myself, and so with it the second bread does not come out
Fine Life flour company.

[Irina]

Only now I used a new flour for myself, and so with it the second bread does not come out

Irina, so I found an old photo of Mannochka's bread

As you can see, everything worked out great for me.
Perhaps you really have something wrong with the flour.

[Irinkanur]

Irinkanur, Ira, did you bake a proven recipe with this flour?

Did you bake a proven recipe with this flour?

with her, the second bread does not come out

Still - yes, flour.

[fffuntic, Lena]

fffuntic, Lena, I don’t read the instructions carefully, thanks for the hint, now I’ll definitely try, the pens are already combed
Irinkanur, in general, after kneading, I have rye dough very often of this shape or even worse (all the dough is in the corners, and in the middle there is a funnel), therefore always after kneading, mold with wet hands, giving a rounded shape. Well, as usual, I write about pure rye, it won't automatically turn out a kolobok in it, rye dough is plasticine. On the contrary, it is very good rye flour, but you have to be able to work with it. is yeast okay?
Irina is interesting to try pure rye like Westphalian, just add coriander and caraway seeds and it will be natural Borodino. But there you need to help with a spatula and, again, mold. And follow the rise, not in time, but in magnitude no more than 1.5 times.

#

Why, my automatic link does not work

[Irinkanur]

Irinkanur, Irina, it is necessary to monitor the flour-liquid balance without fail, there was clearly not enough liquid, most likely this flour just requires more liquid.

The questions may be asked the same, but the site is so organized that the answer to the elementary one can be searched for all day.
I am interested in: if you need to bake two loaves, then after what time can the stove be started again?

[Peter Kopanov]

Peter Kopanov, as the oven cools down, put the second bread.

The instructions should be clarified. In 40 minutes.

[Peter Kopanov]

Peter Kopanov, My Panasik simply does not turn on itself if it is warm and "not ready".
When I want to bake a second loaf in a row, I try after a while to press Start on any Program, it will work, turn it off and load it, but no, then I wait ... Yes, about 40 minutes. It was like that yesterday.

[Peter Kopanov]

Peter Kopanov, onto a balcony with an open door for quick cooling.When it turns on, it’s ready. Or put ice or frozen meat directly on the sensor - to deceive the stove faster, but you don't need to do that often.

Ritus, I generally basically I oppose inaccurate names with us on the forum... If something is done "based on", even if it is very beautiful and tasty, then it should be indicated "based on reasons, almost, a la" and so on, so as not to mislead those who are newbies. And then they think to get one thing, but something completely different will come out, albeit delicious. And we treat names very easily

Someone wrote here to speed up re-enabling:
1. disconnect the plug from the socket (disconnect from the electricity) - the thermal sensor will fold;
2. be sure to take out the bucket and let it cool outside the hp, you can put something inside the refrigerator, which is not a pity and will not deteriorate from heating, or simply pour cold water;
3. you can attach something cold to the temperature sensor so that it cools down, up to something from the freezer;
Something like this, well, at least I remember so.It would be good not to overdo it so that the temperature sensor does not decide that the products are from the freezer and does not greatly increase the temperature equalization time on the second bread

[fffuntic]

fffuntic, Lenus, well you know that I love you !!!
Come on, their names! I do not care!
I will not interfere ...

[Irinkanur]

Irinkanur, Ira, did you bake a proven recipe with this flour?

Borodinsky for the first time, and before that, tested by rye and very much the roof fell, it's a pity there is no photo. But the taste of Borodino is tasty, but rye seemed to me damp.

Irina, so I found an old photo of Mannochka's bread

As you can see, everything worked out great for me.
Perhaps you really have something wrong with the flour.

As soon as I buy another flour, I will definitely try to bake it, because I liked the taste!

[Irinkanur]

Irinkanur, Ir, if the flour is new, then until you catch the BALANCE, so will the dance.
I don't like it when I have new flour ...

[Irinkanur]

Irinkanur, in general, I have rye dough after kneading very often of this shape or even worse (all the dough is in the corners, and in the middle there is a funnel), therefore always after kneading, mold with wet hands, giving a rounded shape. Well, as usual, I write about pure rye, it won't automatically turn out a kolobok in it, rye dough is plasticine. On the contrary, it is very good rye flour, but you have to be able to work with it. By the way, the dough did not seem to rise at all, as it was kneaded and baked, is yeast okay?
Irina is interested in trying pure rye like Westphalian, just add coriander and caraway and it will be natural Borodino. But there you need to help with a spatula and, again, mold. And follow the rise, not in time, but in magnitude no more than 1.5 times.

#

Why, my automatic link does not work
[/ quote] I was spying while everything was messed up there, EXACTLY plasticine was. And during the proofing, he straight up rose (that's why the yeast is normal) Maybe I peeped often and at the wrong moments

Irinkanur, Ir, if flour is new, then until you catch the BALANCE, so will the dance.
I don't like it when I have new flour ...

That's right!

[Ritochka]

I don't like it when I have new flour ...

Ritochka, but I wonder on the contrary .. but so far only once I got full flour from Dixie "First of all" - I do not advise anyone, some kind of empty, I can not explain more precisely. Even my husband, on moonshine, gave out half the product

Girls, what are you talking about the dough ~ for me it's just unseen, honestly ...
You have little water in your dough, you see. I always have semi-rye bread with a "skirt". How else? The motor will burn nafig! From such a density ... what kind of funnel?

[mamusi]

mamusi, this is with a thick pure rye dough, if you want to make it drier Ritual, never mind, I constantly bake pure rye and such as my husband likes, it turns out to be a very heavy dough, I help with a spatula to get in the way, and then I let the spatula scatter everything in the corners, I take out the spatula from the "funnel" (well, there is not quite a funnel , but an empty space, I'll take a picture somehow), and mold it with my hands ... The result is important to me, I still hope the motor will withstand, my husband won't eat any other black bread

I peeped while everything was messed up there, EXACTLY plasticine was. And during the proofing, he straight up rose (that's why the yeast is normal) Maybe I peeped often and at the wrong moments

Irina, it is possible and even necessary to peep while kneading, especially if we bake something new. In general, I drop in at any time, only during baking, I am especially careful at the beginning, I lift the lid slightly so that I can have a look with one eye. But I am an extreme on bread

I baked from FSh Whole-Zervoy according to the Diet program, added onions and a clove of garlic.
Aroma, uuuu .... gorgeous ....)))))

[Olga]

Olga, handsome! I present aroma, ray, garlic ... yum

I always have semi-rye bread with a "skirt".

and what is it? where is this "skirt" maybe?

[Vika]

where is this "skirt" maybe?

Vika, under the shoulder blade is smeared in a circle
Here you can see:

Everything is clear! Thank you so much!

Girls, help out!?!
I put Kulich on the book, program 08, and my daughter tells me, mom, and you saw that the flour for this program is whole !!!
And I looked and really on the left margin this program is written for whole flour.
So which is the best for Easter cake?

[Olga]

Olga8th - is it dietary with raisins? It's okay, it will bake well and so, but you can 4 - the main one with raisins, it will be an hour faster. On the contrary, I used to bake mostly with whole grain and second grade - everything turned out very well, bread for a whole bucket.

But in general, whole grain cake will work out?

[Thumbelina]

Thumbelina, authentic - unlikely, whole grain still does not rise like that ... well, in my experience, but in the mixture it's even interesting ... All the same, such that the fibers-bubbles from bottom to top from whole grain will not work, but I and from the highest grade it rarely turns out that way ...

[Olga]

Olga,

don't bother with the flour in the instructions. We have already run in the main modes here and so and so.
Diet (whole grain) - the program differs from the main program only in less intensive kneading and longer low-temperature fermentation from the Main program.
Therefore, CH is recommended for this dietary program if it is weaker than usual c. with., and also sweet cake or just butter dough. A lot of sugar and fat are put into the cake, which weaken the strength of the flour, so it will not hurt to be careful with lower temperatures.
Therefore, the instructions contain a recommendation to make sweet dough on the diet program.

Less oil will melt and flour will pull.
But .. if not a gourmet, then you can do it on the main program. Well, there will be a little difference and truncated, but an hour earlier. Simply the Basic mode requires strong flour, it is the most intense and hot.

CZ and Easter cake

CH is an unpredictable torment. It can be as strong as in. s, and maybe weaker. If weaker, then in general it is necessary to take care and cherish it, and not to finish it off with sugar and fat.
From a weak cake it will be very tasteless, or it will not rise at all.
But if the central lock turns out to be like in. with., then there will be an average lousy cake, because for an excellent cake you need not just c. with, and in. c - the steepest, and whatever one may say, CH is weaker in gluten and because of all kinds of living substances in its composition does not withstand prolonged fermentation.
Therefore, it is terribly difficult to get a decent cake from the Central House.
Yes, and you need to put a lot of muffin into the cake, the central locking system will not be felt in any way, its peculiarity will be hammered by the muffin.
Therefore, Easter cake and CZ, if in the right way, things are incompatible.
Even as an additive, CH is not justified in such a sweet dough. To search for an improved taste for cakes, sourdoughs or doughs are used with a strong c. from. excellent baking quality.

[Lena]

Lena, you wrote about maintaining 40grad in some kind of service mode, looked through the instructions - did not find it Please tell me how and where to look?
I tried to make this rye ciabatta. After all, I got it before, for a long time, airy, full of holes ... Now it turned out to be practically rye bread, good on crumb, with a brick
At first, on the rye dough prog, I made the first kneading and standing, then I turned on the fast mode, and here, after adding 50g of flour and kneading, I did not take out the spatula, the dough rose so well and then the prog started to knead, and here it is a guard as it is not necessary, in general, the kneading released me all the accumulated carbon dioxide, well, I took out the shovel, let it stand for another hour, but yeast had already developed the main gas from wheat flour, so this did not "save the father of Russian democracy" But I will do more , I will try to achieve past results. I liked the taste, the bread is not wet, soft, for rye it is very, very soft

Handsome, and my daughter smeared a hat with icing

[Thumbelina]

Thumbelina, wow, you are tall, beautiful, it turned out well, and the cutter?

and the cutter?

[Thumbelina, Olya]

Thumbelina, Olya, an excellent cake turned out, the cut is very good!

[Luda]

how lovely, but how do you like his barrel? if you want lighter, remove five minutes earlier before the end of baking.
Luda,
see the complete guide here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=394126.0
it is described there for 2501, but people write that 2511-2512 is also included. It does not affect the service life, this is a normal service function, harmless to the stove.
pay attention to this remark. 2511 and 2512 - they are identical in this regard

Thank you very much! In 2512 it works, I confirm. True, I managed to simultaneously press three buttons only after a master class on pressing buttons from my husband. Very precise synchronized pressing is required.
If it weren't for him, I would have thought that nothing is working. So don't give up if you can't get into service mode right away.
https://Mcooker-enn.tomathouse.com/in...126.0

[Lena]

Lena, works-oh-oh-otet! Cool, I missed such a regime so much, great! Thank you dear!

[Luda]

Luda,

for me you confused something, apparently with another favorite recipe. Well, from rye flour, 85 percent of ciabat cannot be perforated. There, rye flour sets the music, and it is very heavy, the gas holds poorly, so where to form "ciabatta craters".
For me, this is an excellent rye recipe, but wheat flour is not enough for ciabatta.
I'll be a little clever ...
For ciabatta, you need a very moist dough with a sufficiently developed gluten, but the practical absence of kneading in order to maintain maximum gas with large porosity. And only wheat flour is capable of this.

I’m thinking ... maybe you confused wheat with rye according to the quantity in the recipe?
Because I do not quite understand why you need to stand rye for 40 minutes, and only then add oil. Butter affects the gluten of wheat, and rye flour in fig in essence.
Now, if in the recipe you swap wheat flour for rye flour, then everything falls into place.
First, you develop gluten in wheat flour and let it ferment a little, then you add butter and rye additive. Conserve gas by gentle kneading. This is logical.

Yes, the sides are a bit fried, you need less ..
Very tasty, we ate it all in one sitting.

[Lena]

Lena, I will not find the ends now, I baked three or four years ago, baked in my wonderful frying pan. I myself am surprised at this ratio, my recipe is stored on my husband's tablet, and I hardly use it, so I forgot about it ... Now I can hardly remember the details. But butter is added there right before the wheat flour, the first dilution is liquid + rye with sugar (honey) and yeast, everything else is then in the second batch before wheat flour ...
Lena, found something similar, not exactly, but very similar

🔗

Well, something scary in that recipe.

Take heavy rye flour and let it ferment. Then, with the help of wheat, shape.
Rye flour does not hold gas well, therefore they try not to crumple it.
And here they want to get holes even after the kneading.
If you imagine that you can shove in a lot of yeast so that they make a gas explosion, then rye flour will not be able to hold a lot of gas.
Well, practically pure rye bread cannot be laced with a bunch of holes.
Here you arrange dances with a tambourine so that at least a brick does not work out. Delicious pure rye bread is already a great success.
The left recipe is in any way in terms of ciabatta.
This way you can get delicious rye bread, but not a leaky ciabatta.

If anyone managed to get just such a very rye ciabatta - please respond.