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

[fffuntic]

very small skirt under the stirrer,

but in my skirt it turns out the bread is worse, Flat and heavy.
fffuntic, Lena! You say to start following the kolobok by the end of the batch? and I immediately climb for some reason .. it seems to me. that I may not be in time and the batch will be completed.
How many minutes from the beginning is it best to start correcting it?
s

[Vika]

Vika, and we all make the assumption that the machine is the same for everyone. But I think we have a small percentage of the difference.
In my wheaten I make with a neat bun by the end of the batch. Usually dancing with tambourines when buying new flour. That's when I knead what looks like oatmeal and start watching. If it squishes in the middle, then I add a little flour. I add a little bit. Added - gave a minute to interfere. She added - let it interfere a minute.
I add flour from a glass in which everything is weighed in order to know the weight of the additive. Then I weigh the glass again and know how much extra flour it took.
And if you need to add water, then a second glass with weighed water. And I add water a little bit.
It may be that everything is over, but it continues to smear. I shake it on my mustache and knead it with handles to the state of a kolobok, that is, it does not smear the walls of the dishes.
And on the second bread I put less water, taking into account the flour added the first time + a little more, and the second time I look. Usually two times is enough.

This is if I'm too lazy to do preliminary preparation.
And preliminary preparation: I take 50-100 grams of new flour and make a soft bun out of them, so that it is sticky, just about will not keep its shape, on the verge. I look at the percentage of water to get the test soft consistency and see what's in my recipe.
I adjust the percentage of moisture to the required flour for the flour I bought, and then if an adjustment is needed in the stove, it will be a mini-mini. And even without looking, you can leave, the bread will definitely turn out.




and with a small skirt, I get tasty ones better, only mixed ones, moreover, with 50x50 and above rye flour. The more wheat flour, the more I need a neat bun.
When high quantity rye my roof falls off with a skirt, but the crumb is softer.

I bring you my bread ~ Saturday whim! So I wanted a fragrant crust ...

This is my ...

Bread "With the world on a string" in a Panasonic bread maker. (mamusi)

And here is a report about today's pranks * in it ..Bread "With the world on a string" in a Panasonic bread maker. #16

Inga, yours?

Yes, thanks my. Not everyone liked the pulp and taste in the family. Mom says that it is not the same as in the store - not tasty. And I am again worried about the question - why did not the lid rise, as the author of the recipe?

[Inga,]

Inga,

because now sneakers will fly at me, but I constantly swear for the fact that on our forum inaccuracies in names are everywhere observed. Write in the recipe Darnitsky. But this is not Darnitsky bread, which is called Darnitsky in reference books and was previously sold in a store. And now, it seems like the recipes in production are the same, but something is only approximate, more or less even in the store.
Darnitsky in accordance with GOST here

🔗
or here
http: //*r*eg*istr*r.livejournal.com/34090.html
remove asterisks

bake it in KhP, it is necessary to try to taste the classic Darnitsky.

And now, according to the Quasi-Darnitsky recipe.
Yeast and gluten strength are responsible for the rise.
Want a beautiful roof: take stronger wheat flour, or add a little dry gluten, reduce the humidity so that the classic bun is at the end of the batch, without a hint of a skirt.
If you are satisfied with the looseness of the dough, do not change the amount of yeast.

Your roof didn't go up because the batch was too wet.

Yes, even sneakers, even gummies, but you cannot strangle the truth, you cannot kill. The fact is, the taste is not the same. And no matter how much I tried to bake Darnitsky, and on the old LG, NOTHING happened. Thank you for your feedback.

We have Darnitsky in accordance with GOST, I bake it constantly. Darnitsky bread with leaven (GOST)

So I also wanted to write that the leaven is needed for Darnitsky. With yeast, this taste will not work, I think.

And no matter how much I tried to bake Darnitsky, and on the old LG, NOTHING happened.

so this ... HP is not intended for Darnitsky. HP has its own quick breads. French on whey (Natashin), rye-wheat with prunes (like candy), a quick cake from Milena (if I'm not mistaken), there are favorite recipes in the topic with explanations.
And if you try to repeat store bread in HP, then this is already dancing with tambourines. There is a whole technology or culture.
It is understood that such people have nowhere to rush, they will bake in the oven. In figs, they have automatic oven modes and high-speed baking convenience.
I would say that this is the wrong direction from the very beginning, trying to bake GOST in automatic modes on the machine.
This and GOST belittles and does not allow to know the benefits of baking in the oven.

Although this is a completely separate area. You can study starter cultures, use the oven as a kneader and fermentor, manually adjust the time, and then bake in the oven for complete identity. Well, here you will be taught this. combine modes. In general, for a long, long time to mania according to GOST

HP is not intended for Darnitsky.

This is understandable, but I wanted to regularly pull out yummy food from my native HP, and not buy "chemicals and flavorings" in the store. By the way, I found in one of the blogs a recipe for "Darnitsky" and "Borodinsky" for a bread machine. Unfortunately, according to the rules of the forum, I can not insert a link to the blog.

regularly pull out yummy food from native HP, and not buy "chemicals and flavorings"

In your own book, every recipe is yummy
What chemicals are we talking about? Where is at least one recipe with flavor additives ???

according to the rules of the forum, I can not insert a link to the blog.

Why?
Put it under the spoiler. And inactive. Everybody bets.
You're just new, that's probably why.

Although we have all our own bread on our site.
Both Borodino and Darnitsky.

What strict tastes your family has, really ...

[inga48]

inga48, for Darnitsky, who is Darnitsky and not ala Darnitsky, leaven is needed. It is not a chemical or a flavoring agent. You can grow the leaven yourself at home, there is a huge section dedicated to leavens. There are a huge number of them. And it is the sourdough that gives the bread a unique aroma and sourness. Rye bread is very acidic. In non-leaven recipes, vinegar or other acids are often added. And you don't need to add anything like that with the leaven, since the leaven contains yeast and lactic acid bacteria. And the latter just produce acid. White bread is delicious without leaven, but I couldn't find rye for myself without leaven. Therefore, I keep the leaven and bake the real Darnitsky, with the same taste.

You're just new, that's probably why.

That's right, I'm a beginner.

And the blog is called BREAD & BREAD in LIVEJOURNAL magazine.

The sourdough can be grown at home

I can't do it yet, but I'll try.

[inga48]

inga48, everything will work out for you! Very soon!))) You will see

[Inga]

Inga.
Sourdoughs and all sorts of Darnitsky - this is certainly good. But maybe you should pay attention to something more mundane, but nevertheless very tasty.
Maybe it’s worth baking her own bread in KhP, just choose a richer composition, with milk and butter.
Be sure to add whey.
In KhP, simple breads are not very tasty: flour: water, but perfectly richer in composition.
Butter dough for pies - delicious and delicious buns for tea. Now they'll beat me with a slipper: for some, it's generally cake
Also choose French on butter with milk, and enrich with whey (non-sour milk).

If you make mixed ones, then also look after it with butter, all sorts of molasses-must, honey, raisins, prunes, with sourness in the form of kefir-beer.
And forget completely on the fast modes, since you like the taste closer to the classic. Only normal modes, and in loved ones the longer the better.
You can do it with pre-mixing, mix it on dumplings, and only then start the programs. This is also closer to the classics in taste. Try it.

And while you learn High Sourdough Breadmaking, enjoy some wonderful plain KP bread. It is not an old shop, but it is delicious home-style.

For me and my family Nyamkanyashnaya Darnitskiy Bread from Fugaski (with my changes) It doesn't matter that it is not "classic", it is DELICIOUS.
And in leaven I am not quite a dundu. Baked on rye Sourdough a lot and often. I left it now. Forced at first. And then ... I cooled down somehow to the process. I feel so good and comfortable with Lux yeast!
Maybe when I will return to the leaven, but not now. And I get sourness in half-wheat breads from whey. It's enough for me. Like.
Everyone's tastes, of course, are different.

And I baked something all in French and in the main mode, and yesterday I decided to try it on a dietary one. Flour 50% wheat, premium + 1 s, 50% mix Wheat-rye-bran from Divinka. The bread turned out to be high. I'm waiting for it to cool down.

Maybe it's worth baking her own bread in KhP, just choose a richer composition, with milk, butter.

More specifically, I am still a beginner and have not discovered all the recipes. And I'm still afraid to experiment myself - not everything works out. I really liked the wheat toast from Kobo, there is 30 gr. sunflower oil. A large loaf flies away in half a day.

[inga48]

inga48So there is a search engine on the site. And there's a table of contents for recipes broken down by topic.
And there is right in this thread, where we are now with you, on the 1st page there are a lot of links to bread and here discussed. And loved by many. Take a look. On the 1st page here.

And here:

Wheat yeast bread

The simplest bread (according to bread machine models)

Bread MIX from yeast dough

Wheat-rye yeast bread

Well, when you get to the Table of Contents, things will start there, you will read the comments, choose to your taste.
In addition, here in Temka we post a lot of links, bake, show off. Take your pick. How else can I help you?
I am with all my heart.

[mamusi]

mamusi,
Ritochka, how do you make a fugascin? Maybe I already wrote somewhere, but I missed it. Stick my nose there, please. Here is any wheat-already with closed eyes, and rye-wheat-I can't find my own. Rather, I'm not looking for it anymore. Fugaskin baked the primordial one several times, like this for years ... in general, for a long time, did not arrange it (to be honest, I don’t even remember what went wrong) Maybe, with your light hand, you will get the very bread that I’ll eat?

[Alexandra]

AlexandraLook, I'm all like hers, but he is WHEAT-rye.
I take flour of 1 grade 300 r
Peeled rye flour 175 r
Serum 300-310 g more often even. (not water, like hers)
honey 1 s. l
yeast (I take Lux 10 g) can be dry and 1.5 tsp.
Salt 1.5 tsp.
Grows. oil 2 s. l.
Well I take malt 1.5 sec. l (in Fugasca's recset it is not there)))

I bake on the Main. Medium solution, medium crust.

So, all my changes are in bold.
And that's all.
Good luck!

[mamusi]

mamusi,
Thank you, Ritochka Everything is available, I will definitely bake it in the coming days. Do you brew malt? Crumble yeast to the bottom?

[Margarita]

Margarita, and thanks from me! I'll try too
And second thanks for both bread "with the world on a string"

True, as if the last proofing was a little lacking. The roof was blown off a little. But the crust
It is necessary to try the oven on mode 2.
Both tasty, but I liked the light a little more

[Andreevna]

Girls, thanks for the kind words! Already the mood rises!

Andreevna, Alexandra, I do not steam malt in this Khlebushka.

[Andreevna]

Andreevna, Alexandra, I do not steam malt in this Khlebushka.

Ritus, what about yeast? Where are you putting live yeast?

Aaaaa, sorry.
You can paint on the bottom. But there is a subtlety. I do as Natasha taught in the recipe for her Daily ...
I crush the honey on the bottom and into it the crushed yeast cake with my finger, then while sifting the flour and measuring everything, the yeast is already working in honey, then I pour warm whey, and then flour. In the pit, salt, superc malt and oil

Now everything is clear and understandable. Thank you!

And I baked a custard but added a spoonful of panifarin, it turned out to be just handsome

[Thumbelina]

ThumbelinaAnd what is the recipe?

[Thumbelina]

ThumbelinaAnd what is the recipe?

From a book, custard

We left with my husband and a cat for Seliger, there is no internet on the island, we returned yesterday, so notifications about our beloved Temka did not come. You have so many interesting things here ..
Before leaving, I baked bread with 50% spelled flour and 50% first grade wheat, baked it on a dietary mode, the bread turned out to be low, but with a round roof, grayish, delicious, I didn't have time to take a picture ... They took it with us and there it quickly ended, there still, there are more eaters, and the husband of a friend eats bread well, with every meal, not like we ... Here yesterday I baked French already, to "thank" the neighbors for looking after the dog.

for looking after the dog.

Ludaaa!

Ritus,

They could not take it with them, it is not clear how they and the cat would have been in the car for 6 hours ... The dog does not like cats So we agreed with a neighbor, he has a dog, so he walked with ours and fed

good evening
Here's what happened, delicious

I just don't know why the roof is so funny.
I found the recipe on some of the YouTube channels, wrote it down and made it. There were doubts, but we really liked the bread
wheat flour -250 gr
rye flour - 370 gr
malt - 5 tbsp l. (I had liquid, if dry, then according to the recipe pour 150 ml of warm water)
water - 450 ml
honey - 2 tbsp. l.
sugar - 2 tsp.
salt - 3 tsp.
apple cider vinegar - 2 tbsp. l.
ground coriander - 3 tsp
dry yeast - 3 tsp
I dissolved salt and sugar in water.
She baked in the "French" mode. The author also has a French regime, but only HP Mirta. This bread was called "home borodinsky".

[Irinkanur]

Irinkanur, a beautiful bread, as it did not even occur to me to bake rye-wheat in French, on the one hand there seems to be a low proving temperature - this is good, on the other hand there are a few adjustments, which is theoretically not very good for bread with predominantly rye flour, but this is a theory , and the result is convincing, very interesting. I love such roofs, I have a textured bread.

3 tablespoons coriander, a lot and why is it ground
And why sugar if honey is already higher?

[Irinkanur]

Irinkanur, a beautiful bread, as it did not even occur to me to bake rye-wheat in French, on the one hand there seems to be a low proving temperature - this is good, on the other hand there are a few adjustments, which is theoretically not very good for bread with predominantly rye flour, but this is a theory , and the result is convincing, very interesting. I love such roofs, I have a textured bread.

So I was also worried about rye, but it turned out very much))) And this bread turned out to be stored for a longer time, unlike my "rye-wheat brothers"

3 tablespoons coriander, a lot and why is it ground
And why sugar if honey is already higher?

Coriander, by the way, I also 2 tsp. put, not 3. And the ground is very good, my husband does not really like him, but here it seems like he is not so visible I don’t know why and sugar and honey, but it turned out delicious

it turned out delicious

It is most important

I asked my husband what kind of bread to bake, white, gray or black, he decided to joke, answered: pink ... I bake tomato, for not fig, you will have pink

I asked my husband what kind of bread to bake, white, gray or black, he decided to joke, answered: pink ... I bake tomato, for not fig, you will have pink

[Mandraik Ludmila]

Mandraik Ludmila, Luda, well done Write later about your husband's reaction to pink bread
And now I'm baking a mix from sun tsz 1 s and oatmeal.
The first one was on the water - I liked it. But, the second on the serum is a fly away compared to the first. The fresh whey gave it a great taste. And at first, some turned up their noses. "Gray? WITH HERCULES ??"
And now: "He's so delicious !!!"

And I always put 3 tsp. ground coriander. It tastes good to me. And malt 3-4 tbsp. l., it's in the mood

I put a lot of coriander, but the mixture: 1 hour. l. ground and 1 st. l. "grains", the husband loves this taste

answered: pink ...

I baked it somehow on juice from fresh red peppers, the color was also interesting

The husband was already asleep, but he smelled the smell of freshly baked bread, woke up and died with gusto, just over half remained. Here, he says, as I asked - pink ...
It is certainly not completely pink, but pinkish, soft, rubbery. Made according to the recipe from the instructions "bread with tomatoes and rosemary".

In the photo, the color is not at all the same, everything is yellow, there is not enough light

Instead of rosemary, I put dried carrot tops, well, that's how I wanted it, as I hoped, I didn't feel the carrot taste in the bread. But this is possible because as a liquid I took my tomato pizza dressing, diluted with water to normal, and there are a lot of spices in it - apparently everything was hammered. The bread turned out to be spicy, my dried tomatoes were not sparingly sprinkled with pepper during the drying process, it burns a little in my mouth after a slice of bread. Dried tomatoes instead of 70g put 45, quite enough.

Made according to the recipe from the instructions "bread with tomatoes and rosemary".

Here, too, I want to try everything with tomato, my hands do not reach
And yours looks very appetizing

[Irina]

Irina, I somehow baked completely tomato, on tomato juice, here Talia laid out the recipe + video, I lost it again, and on the first page I didn't find it When I baked it for the first time, my husband said - it smells like pizza Very fragrant bread

Thalia posted the recipe + video, I lost it again,

We must ask her! Upload again.

[Bread with tomato juice, cheese and sun-dried (dried) tomatoes.]

Probably talking about this video



Sorry, it's in English

Recipe: Bread with tomato juice, cheese and sun-dried (dried) tomatoes.

400 gr wheat flour
1 tsp sugar
1 tsp salt
15 g butter
140 ml tomato juice
140 ml water
3/4 tsp dry yeast
30 gr sun-dried tomatoes
70 g cheese, diced (approx 1x1 cm)

In KhP 2512 the 4th program is "Home / artisanal bread". In fact, this is the same "Basic with raisins" + in addition, the stove shows when to add the second additives, in this recipe - cheese.
But it is quite possible to do without a special second addition. In the video, the girl immediately lays down the cheese, and that's fine.
Those who do not have dispensers at all, you can still bake this bread in the "Basic with raisins" mode, throwing in the tomatoes, when HP will notify you with a signal and blinking handles on the display - add it manually.
You can even simplify it - throw EVERYTHING at the start. Well, it can grind everything during the cooking time and there will be no pieces, but there may be pieces, depending on how dry the cheese and tomatoes are. This is probably all. The taste in any case will be almost the same, varying only on the taste of the products taken.

All interested - good bread!

PS: I put a link in the first message of the topic, at the very end, under the spoiler "Video".

There is a recipe layout for 500 and 600 grams of flour. Maybe later I'll issue a sign