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

[Lena]

Lena, yes I do not argue ... That's right, you write, apparently I'm confusing something, but I still have the feeling that I got more porous bread than yesterday, I'll try again as I wrote it, not like in exile. .. Of course, Ciabatta will not work, I will knead and stand in Panasika, and I will bake in my Miracle-Yuda .. Experiment is our everything!

Here I baked rye bread from 250 g of flour in Panasonic. I bake a little bread, it is not eaten quickly.


Borodinsky's long-standing recipe adapted to my capabilities and products. Maybe it will come in handy for someone.

Wheat flour 75 g
Rye flour 175 g
Wheat gluten 10 g
Yeast 12 g or 1 tsp. dry
Salt 1 tsp
Water 150 g
Liquid malt 1 tbsp l.
Honey 2 tbsp. l.
Apple cider or grape vinegar 2 tsp.
Coriander 1 tsp
Cumin 1 tsp
Vegetable oil 1 tbsp. l.

This time I replaced some of the water with yogurt and added raisins. And I had to add 30 g of wheat flour and 10 g of rye - I now have very weak flour.

[Lyudochka]

Lyudochka, I will hold my fists for you

But .. do you remember that rye flour is all different, delicious can be when bought for harmfulness in terms of airiness in ready-made bread.
There is little you can do about it.
Looking at the recipe, it seems to me that just a good kneading at the time of adding wheat flour will contribute to fluffiness, so that the wheat flour gluten as an improver works, and then a relatively high fermentation temperature, at least the service mode or quick bread, so that the yeast works intensively while the gluten is still strong. Here your 40 minutes in the recipe might be just that.
In the same place, rye flour begins to destroy wheat flour and how long the latter will last only in practice you can find out.
Maybe the fast mode will withstand the whole, or maybe 40 minutes is better. You won't guess without practice.
And it would be nice not to fly with water so that it would be enough for wheat flour.
After mixing, you must immediately remove the spatula so that there are no more flips, that is, the gas does not get out.

It seems so to me.

Tanyaand the process? everything in one mode or with a cunning?
Ritusik taught me to rye (more precisely, mixed, with pure rye, I can't love it), later with raisins (I'm still sticking a little walnuts). Yummy))
Ritus, now I'm making your skirt too, uh-huh, it's softer

Rye mode. I turned off the stove during the proofing a couple of times for 7.5 minutes. The gingerbread man was with a "skirt", so the roof let us down. A little more it was necessary to reduce the liquid.
I also like sweetish rye. I eat such borsch too. And with cheese, how delicious! If you also spread pepper jam with cheese, it's a song!

And for me lately, something like a fig has become a roof at mixed. The roof falls, but the crumb is softer. Now I will not do mixed skirts without a skirt at all.
As far as I understand, Panasik's baked goods are rather weak for mixed ones, it would get a little higher temperature, and it would be better with a roof.
And I just got hooked with additives and nuts. Prunes with nuts, raisins with nuts.

I'll have to try with prunes.

And today I have such a gorgeous bread. just like I dreamed. And he came out by accident. She began to put on bread at night, and left the scales in the summer kitchen. It's dark, rain, it's too lazy to go. She took and measured the flour with a measuring jug. French from the Panas recipe book. Only instead of butter, she poured olive oil. In the morning I took out from the stove a ruddy little light bun with such bubbles on the top, and the crumb spongy and rubbery, as I like. I suspect that the flour was not enough, not 400 g, but the bread turned out to be excellent

Ritus, now I'm making your skirt too, uh-huh, it's softer

Lenus,

The roof falls, but the crumb is softer.

Here I agree to all 100.
For some reason it is ...
You follow the bun ~ the bread is tight (this is about mixed), and thinner ~ porous-tender ...
I'm drinking on the roof !!!
(-Just spit on it, dear comrade from Paris!
-How to spit?
- Saliva! (c))))

it turns out to be a very heavy dough, I help with a spatula to mix it up, and then let the spatula scatter everything in the corners, take out the spatula from the "funnel" (well, there is not quite a funnel, but an empty space, I take a picture somehow), and mold it with my hands.

Lyudochka, and when I want a "very" rye, I don't use HP at all, it's an expensive pleasure to ruin 15 thousand "with a hook")
I then use an old laborious mixer on spiral attachments in a bowl to mix the rye dough ... for about 3 minutes, then I finish molding it with butter hands and ... let's go. And the RYE LONG does not like mixing. So it's good for her. Better yet ~ in a slow cooker it
I want to put it back in HP, I give a warm proofing on the manual. 1.5 chps and apekayu.
And I want to go to the oven.

[Ritochka]

Ritochka, so I didn’t know the service mode before, but now I’ll do the same, I will mix it with a mixer and in the service mode for proofing-rise, set the timer (kitchen) for 40 minutes, and then turn on the baking.
Anna, so a positive experience is obtained, their own recipes are developed, very cool!

I didn't know the service mode before, but

And I didn't know that you didn't know! I'd tell you, my gold! For you as a lover of Rye ...

[Ritochka]

Ritochka, that’s how it happens, but I didn’t imagine that there was such a thing at all.Our panasik turned out to be absolutely wonderful, and now if God forbid irreparable happens to this, then I will buy something simpler and cheaper from panasiks, and I will make rye with the help service mode and mixer. All the same, real rye has to be corrected with your hands. And so it will turn out even faster - equalization of temperatures - no, you don't need to knead with a mixer for a long time, about 40 minutes of proofing and an hour of baking, in total you can keep within 2 hours - oh, how!



Well, I went to Mystery and pressed the magic combinations of buttons - it does not work on him

Girls! for very talented

there are stupid

Explain, and do you use the service mode to proof the dough in the warmth?

that the flour was not enough,

Exactly! I also came to the conclusion that less flour should be taken, then the bread will be unusually good, which does not work in other bread makers

[Vika]

Vika, yes, that would distribute the dough, bypassing preliminary standing and kneading and that there would be no unnecessary kneading, this is the very thing for rye dough! Theoretically, you can try to ferment yoghurt, put a couple of jars for a few hours.But I won't, we don't eat yoghurts, but I can make sour cream in a cartoon ...

[Vika]

Vika, for rye test!

Borodinsky's long-standing recipe adapted to my capabilities and products. Maybe it will come in handy for someone.

Thanks, of course it will come in handy.
I love time-tested recipes!)

[Buttercup]

Buttercup, Margarita, Thank you!
That is, you can, as I understand it, make a batch, then stand in the heat and transfer to Baking?
and is this thing only for pure rye dough and semi-rye dough, too, better than the oven just in the Main mode?

[Thumbelina]

Thumbelina, Olya, I'm sorry, I read, read, but did not move in ...
What is the recipe for your beautiful Easter cake ...
Mirabel!
don't take it so literally, Vika! For example, with Darnitsky from Fugaska, I will not joke like that. There is no need. Him and the preamble. It hurts (for there is flour 1 s. And rye) and twice as much wheat.
This mode: Kneading ~ proofing ~ baking - good for rye and rye-wheat bread. Heavy.
And on the Main, we bake, wheat years are more than rye. And everything is okay.

[mamusi]

mamusi, Ritochka! Thank you so much! : rose: Understood everything!

[Vika]

is this thing only for pure rye dough and semi-rye dough, too, better than the oven just in the Main mode?

Vika, rye dough doesn’t tolerate a wrinkle, but mostly a few wrinkles. Even on a fast basic one - one knock, which is not suitable for rye dough.
From our Guru

Rye flour does not hold gas well, therefore they try not to crumple it.

[Margarita]

Margarita, according to the book from Panasik.

Exactly! I also came to the conclusion that less flour should be taken, then the bread will be unusually good, which does not work in other bread makers

That's for sure. My Redmond would give me a wet brick with a fallen roof in this situation

[Luda]

Luda, do not confuse me, I did not stand next to the guru. All my advice is really from the Guru, such as Register (Sergey) and Marianna-aga (Luda), and from a practical topic we have "Tips from Gasha"

"Rye" tips from Gasha

and what I remember from our topic on Panasonic. What the girls pointed out, but the mnu was deposited in the head and now I use it for myself.
But, the main thing is that I am crucifying for a while. Now, if you dig deep, then

As far as I looked at recipes and read our really gurus, one stroke pure rye dough is still needed. Moreover, it is so normal that the yeast is distributed throughout the dough and can breathe easily in order to work again together with the bacteria.
At the same time, without much zeal, not to catch up with excess oxygen, spoils the dough - there is nothing to knead, but it is good to redistribute, that is, it is very useful to mix the dough substances evenly.

Then the yeast will again catch up with the gas and the dough will remain exactly as much as it is able to hold.

And if you do not make a single stroke, then unevenness distribution of substances during kneading will remain, and there may be an over-rise of the rye dough with the release of all the gas ahead of schedule, and also part of the yeast may die from a lack of living space .. in general, there the necessary processes occur with one kneading.

Therefore, one exercise is recommended by Gasha, by Sergei. The benefits of it are much greater than the harm in terms of weakening-peroxidation of the dough.
As a rule, they make a batch, allow to wander, then molded carefully at the same time just with one wrinkle and full proofing with baked goods.
In general, rye bread is a very difficult subject. Gashin should watch the topic

Luda has it in her recipe for rye Ciabata, one correct fit. Kneading - fermentation - again kneading (that is, here it is - one kneading), then proofing and baking.

BUT .. in the Calvel book and textbooks there is a mention that with a 100% rye dough it is generally possible without flipping.
However, I repeat, on our forum in the topic of Gasha and our favorite bloggers, there is one remnant and they do it love(Sergey recommends literally and uses it all the time) and get delicious bread.

So, girls, we can unequivocally say that rye dough does not like two crunches, but about one, at least gentle, there are disagreements.

And further..Luda

you wrote that you had a leaky rye ciabatta. Let's say a little wheat flour also contributed, but I found Sergey's picture of how he gets from one recipe perforated rye and dense rye. The chip is in different dough humidity. It kneads wetter for tin bread. Take a look. I can't put the link here in any way. Warm fermentation is a wet batch, well, there should be enough acid so that the crumb is not slimy, full proofing.
Type in Google "Bread Lithuanian. - bread & bread Sergey"

[all]

I also often read Gasha. And you can see how her opinion about rye bread changed over time. Skills developed. Live experience of Kneading and Fermentation. Interesting and informative. But you must read it and all comments in the topic!
Here is her bread, for example:

Borodino bread for the lazy (bread maker) (Gasha)

Bread "Riga fast" (bread maker) (Gasha)

This one also attracts me from Elena Bo.
I'll try it today, most likely. At last.

Rye bread in a multicooker Panasonic SR-TMH18 (Elena Bo)

And here Gasha bakes bread from Elena Bo:
Rye bread in a multicooker Panasonic SR-TMH18 # 22

[Lena]

Lena, yes, I completely agree about the increase in liquid, but here a balance is needed so that then the bread is not very wet and at the same time the dough is thinner, and with each change of flour, you need to select a new proportion, even for one brand of flour in different batches of different humidity happens

[Ritus, Luda]

Ritus, Luda

I am generally afraid of pure rye bread.I didn’t manage to love him, and it’s something transcendent to do delights with him. But on the forum the breads are so beautiful that it is very pleasant to admire. Well, for yours, Luda, I will keep the experiments
You can put any sourdough into wheat, at worst, slightly correct it with the addition of yeast and you will get a wonderful bread.
And with rye (which is 100% rye), you seem to be doing everything right, but it turns out a brick or tasteless nonsense, and it is even not clear why. Rather, it is understandable: you can pierce there both on kneading, and on sourdough, and on kneading, and on proofing. In short, you don't know where to look for the ends.

I crumple on pure rye bread - a complete goof. I run from them.
I do it with mixed ones every other time, but there the bummer is tasty, as a rule, and in pure rye it is an inedible mess

[Lena]

Lena, I have been baking pure rye for four years, apparently I have already filled my hand .. Besides, I have good flour, Dyvenka Altai rye, whole grain or Limakovskaya peeled, but the same decent. So I'm thinking of buying Pudov for trial, there are both peeled and wallpaper, it will be interesting to compare. I'm not fighting for the roof, the main thing is taste

[Mandraik Ludmila]

Mandraik Ludmila, Luda, I'm now at Pudov in. from. and I bake grade 1. Good flour. I haven't bought rye yet. Write how it is to you when you try.

[$ vetLana]

$ vetLana, I will write, but it will not be so soon, since I have just bought Divenki, we have a cool "container" on the market in Vyritsa, there you can buy anything rare and useful for food. For me, the most delicious malt is from Dyvenka, it’s some kind of correct, with the right taste and smell

Now I have whole grain rye Pudov. Good flour, I like it. And the leaven feels good on it, and this is an indicator! And, by the way, I really like Pudovskiy red malt, though I haven't tried Dyvenka

We have some kind of electricity problem and we were out of power for a couple of hours. Well, of course, my assistant was working at this time.
Girls! How can we save bread? In my opinion, about 2 hours have passed, on the main Prog it was baked with a half-grain.
What to do next? to put on Baking?

For me, the most delicious malt is from Dyvenka, it’s some kind of correct, with the right taste and smell

Luda, I wonder, we need to look. I have Pudov, he is the best that I bought.

[Vika]

Vika, if there is no electricity for a long time, maybe in the refrigerator for a while? Fermentation processes will slow down there. And then let it warm up and bake.

[Vika]

Vika, he's mixed.
Just smell it and look like a thread, like with ordinary wheat. If it rises intensively, you need to bend over.
If the wheat flour is more than 50 percent, then knead it without fear, as with ordinary wheat flour and smell.
If, when the electricity is turned on, it smells delicious and rises normally - bake, if not (it is colder in the room than in the stove) - then let it wander some more.
But if you have it more rye, then you need gently crumple, if you see that the bubbles are climbing, overshooting - this cannot be allowed, it will become tasteless and better for baking as soon as the opportunity arises.

In the refrigerator, if it is almost wheat - the solution is on the level.
But if it is strongly rye, then I'm not sure. It is better not to delay with baking with rye

[Anna]

Anna, Lena, Thank you so much! Electro has already been given, included in the Baking .. rye flour is less than wheat in it. The roof will definitely not be beautiful, it may taste good.

oh, already these breakdowns are always not on time .. we rarely have this kind of problem and are resolved very quickly. But all this is always sooooo "on time"

We decided to repeat it, took it out in 5 minutes, the crust is much softer, now with raisins and candied watermelon

temptress

[Thumbelina]

Thumbelina, izdivissi ?! Teasing? looking at night, I'll be all night now

now with raisins and candied watermelon

What is this! And ... looking at night! I'm just complaining to Sveta that my peasants have eaten all Svetina's apple eggplants, they haven't left me! And I had to grab a rye waffle ...
And here the Easter cakes ... are displayed. No, at least run away!

[Thumbelina]

Thumbelina, Olya, stirred all WOW with cupcakes. And she seduced.



mamusi, Rita, the waffle is also good.

Rita, the waffle is good too.

well, yes ... Against the background of Kulich! ...

And he's gone, well, almost none

and now I'm digging my bookmarks to bake such a dietary one

what would such a dietary quick bake

Diet with raisins? From the book to Panas.



Luda, you don't want to try this one:
Rye-wheat bread with cocoa and seed mix

[$ vetLana]

$ vetLana, I bought psilium here, so I decided to bake a casserole with it, I'm in the city, and here I have my mother's Panasik, without a spatula

Boys and girls ... a big hello to all of you ... I decided to drop by here ... that you have something new and tasty here ... and at the same time remind you of yourself ... ... otherwise you will completely forget about me ... I look at you here with an endless stream of goodies ...

[Olga]

Olga, and according to what recipe did you bake such a handsome man?

[Vika]

Vika, according to the book from Panasik, sprinkled powdered sugar on top while it cooled down. It is very convenient, put it in a bag, poured powder on the cake and shook it, so the powder covers the entire surface of the cake.
PS: Necessarily candied fruits and more with one raisins not very much.

completely forget about me

Never!

[Margarita]

Margarita, it's nice to hear ... ... I'll soon get home and I will be here so often that we will get tired of everyone very quickly

[Olga]

Olga, And what is the recipe for the book? there are many of them

which recipe from the book

Vika, the recipe is called Kulich, for the "diet with raisins" regimen, as I understand it