mamusi
Quote: Olekma
I can’t pull my spatula out of the mold and have already soaked it, but I’m afraid to soak it for a long time so that the water doesn’t leak
Where NOT leaked?
Soak boldly. Leave the bucket of water for a while ... and everything will turn off!
Everything will be fine!
Olekma
Quote: mamusi

Where NOT leaked?
Soak boldly. Leave the bucket of water for a while ... and everything will turn off!
Everything will be fine!
This was after talking with LG, where my form began to leak. So I'm blowing into the water (c)
It is necessary to decide and soak all the same this scapula.
caprice23
Alevtina, Thank you so much. It's a pity that such a loaf cannot be baked on a full machine
And how to lubricate the form so that the bread easily pops out? It has no non-stick coating, as I understand it?




And what is this form called? Is it just a small toast or does it have some kind of marking? L-11, L-10?
Waist
Quote: Olekma
Only I understand that you take out the spatula before you put the toast mold in the oven?
Katerina, after the last kneading, the dough is pulled out of the bucket, and the bucket remains aside. The dough is molded and placed in a separately purchased mold. This form with dough must be placed in an empty bread maker without a bucket ... No need to pull out the scapula.

Olekma
Quote: Waist

Katerina, after the last kneading, the dough is pulled out of the bucket, and the bucket remains aside. The dough is molded and placed in a separately purchased mold. This form with dough must be placed in an empty bread maker without a bucket ... No need to pull out the scapula.
Yes? Natasha THANKS !!!
Exactly as I read ...
Well, thank you!!! Before sleep, I still have time to bake such a bun, Otherwise, I filled the form with water and wait
Waist
You are welcome!

We have a separate topic on non-standard forms, there are many interesting and useful things. There will be time, desire or need - read

Non-standard forms at Panasonic

Universal non-stick mold release

Quote: Creamy

Waist, Natalia, specially in this thread decided to place the answer to the constant question from beginners: "What is the smallest bread that can be baked in a Panasonic bread maker?"
Alevtina, Of course, let it be, but you need to emphasize that the option you offer is non-standard baked bread. Most of the questions relate to how small bread can be baked in a standard regular form.
Creamy
caprice23, now I just grease the form with lard.
Mandraik Ludmila
caprice23, what about the "baguettes"? Otherwise I'm worried
Waist
Quote: caprice23
And how to lubricate the form so that the bread easily pops out?

Quote: Creamy
caprice23, now I just grease the form with lard.

You can also make a special mixture

Universal non-stick mold release
Creamy
Quote: caprice23

Alevtina, Thank you so much. It's a pity that such a loaf cannot be baked on a full machine
And how to lubricate the form so that the bread easily pops out? It has no non-stick coating, as I understand it?




And what is this form called? Is it just a small toast or does it have some kind of marking? L-11, L-10?

But this form does not have an alphanumeric designation
you need to look closer to the end in the huge list of baking forms for this line:

bread pan Toaster 200 mm 100 mm 90 mm 205.2

🔗


caprice23
Quote: Mandraik Ludmila

caprice23, what about the "baguettes"? Otherwise I'm worried
Yesterday I decided not to do anything. Today I specially went to the market and bought a serum. I also found powdered milk. I just crawled home and loaded everything into HP. I'm waiting for the evening now
I will still make baguettes, not a loaf. Everything as the doctor ordered




I will definitely report it. I'm sure it will turn out sooo tasty))).

And report here or directly in the recipe topic?




Alevtina, drove into the store today to see the bread molds. I found these there

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

Kukmar Producer
There is no marking, strangely it is written, on one 500 grams, on the other 670 grams. A gram of what?
I measured them. One at the top 21x10.5, the other 22x11.5cm. I forgot to measure the height. Which one to take?

I can't understand, can I write about forms in this topic, or do I need to switch to the topic about forms? The conversation kind of started here

Quote: Creamy
bread pan Toaster 200 mm 100 mm 90 mm 205.2
It turns out that one of the forms that I saw in the store today will do. Which is less than 21 by 10.5 cm.She seemed so tiny to me Probably so after the bucket it seems))
Mandraik Ludmila
caprice23, if not difficult - in baguettes, experience - everyone needs

Today in the top five I bought a whole grain Ryazanochka 1kg for 56r, you never know who from St. Petersburg needs
Waist
Quote: caprice23
I will definitely report it. I'm sure it will turn out sooo tasty))).

And report here or directly in the recipe topic?
Natasha, when there is a separate recipe topic, it is better to refer the report there, and here the link can be inserted. Your prescription cooking experience may be needed and help others. And where is the best place to report in this case? : girl_wink: of course in the recipe theme!
caprice23
Waist, you still want to learn how to insert links ...
Mandraik Ludmila
caprice23, Natalia, above each post there is an inscription with the name of the topic and before it "a leaf with a folded edge". Click on this leaf and copy the link from the opened "insert". Then I think everything is clear
caprice23
Mandraik Ludmila, thank you very much. I'll try, I think I'll figure it out
Wit
Quote: caprice23
still to learn how to insert links ...
Pralna! Then the recipes already. And chichas everything here !!! I have no time for the river
ptam to rush. Thalia, don't press on Natalia!




Quote: Creamy
crust "Light", the display lights up mode 01, time 4.05
Are you sure the time is 4.05 on a light crust? I always put it dark and the time flashes 4.05 too. Maybe something broke for you? It should be 4.00.
Mandraik Ludmila
Wit, I did not notice that Natasha would press on Natasha She quite logically explained why to write in the subject. And some lazy cats will look at the link
Wit
Quote: Mandraik Ludmila
some lazy cats, look at the link
Schaaas, I ran away on the links to rush! That is why I trrrrrrrrrh to get everything here! Yes, I'm lazy, Avka confirms. And recipes are a collection of works. Uuuuu, got it! I will write more about this disgrace ...
caprice23
Wit, Mandraik Ludmila, can I then and here and there post photos?
Wit
Of course! Even necessary! Because of these chasing recipes, I did not share the preparation of the dish, the name of which is fig in Yandex. This name is unknown to the world wide web. And in the USSR, I often dropped in to a cafe on the Nevsky Prospect to taste it. I wrote down a recipe that I found in the press. Even for this I got a notebook. And she was not lost! Here they boasted about the shurpa. Delicious dish, tried it. And ordered if my beloved was not there. I wanted to share here with pictures and step-by-step technology, so no, go to recipes, draw up there according to the new rules. Moreover, it is impossible to write this; I went to another forum, posted it in a free presentation. People tried it - they liked it, added their own zest. That is why I oppose this prescription violence. A person wants to share his work - give him the opportunity to do it to do... And where is his right and desire. Too lazy (well, a cat is a cat) to drag along the rules to read. And if it says there that recipes should be displayed only in recipes and nowhere else, then the rules must be followed. And therefore there will be no recipe. Something like this...
Mandraik Ludmila
Wit, in a personal came referring to that forum, I wonder the same. So no one says that there is no need to spread it, I just would like the same there ... And what is wrong with the recipes now, did I miss something?
caprice23, do it as conveniently, if I link it there
Irinabr
Quote: Wit
I went to another forum, posted it in a free presentation.People tried it - they liked it, added their own zest.

Vitaly, we also want
Creamy
Quote: caprice23
bread pan Toaster 200 mm 100 mm 90 mm 205.2
It turns out that one of the forms that I saw in the store today will do. Which is less than 21 by 10.5 cm.She seemed so tiny to me Probably so after the bucket it seems))

Yes, take this baby. Albeit a baby, but it is proportionally folded, you saw a photo of my toast loaf? Without knowing the weight (only 337 grams), it is difficult to guess its true size and weight.
Wit
So according to the rules, it seems like no links to give from other forums. Or in a personal it is possible? I forgot.
Mandraik Ludmila, Irinabr, let me give you a link to the mail. Throw me in a personal and I'll send it right there. And decide for yourself where there is more freedom. There I am in a free commentary on what, why, why. Like cooking videos. And here I would not write that. I don't want to give a link in a personal link, because if they ban it again, then I will not return here for sure.
Irinabr
I matured before replacing the bread maker
Of course, at Panasonic.
I ask for help
Which one to take? No yeast dispenser needed. You need long bread, rye bread and sourdough pastries.
I went to search the sites and got lost in the letter designations.

🔗

Which one?

There are 255 and 257 more.

In this thread, they wrote about the European Panasonic. And what are his letters?
lega
Quote: Wit
Are you sure the time is 4.05 on a light crust? I always put it dark and the time flashes 4.05
And why do many people think that the browning of the crust is controlled by the baking time, and not by the temperature? In my Panasik, the baking time is always the same regardless of the crust color.
Wit
Quote: Irinabr
There are 255 and 257 more.
These have long been discontinued




Quote: lga
In my Panasik, the baking time is always the same regardless of the crust color.
But mine is not. The crust color also depends on the amount of sugar.
caprice23
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)




I can't insert a link
caprice23
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Very tasty !!!
But the crust is thick, it was necessary to pull it out earlier.
And the crumb is not as beautiful as Lyudmila's




Wit, thanks, really delicious!




I want crumb the same as Lyudmila's !!!
Mandraik Ludmila
Natasha, maybe I have some kind of other flour, if my memory serves me, I then baked on the extra "French thing" .. it was long ago Here is the exile: Mini-baguettes in Panasonic SD-2511 # 55 bread maker
Waist
Quote: Irinabr
I ask for help
Which one to take? No yeast dispenser needed. You need long bread, rye bread and sourdough pastries.
Ira, see the comparison table of Panasonic versions for the CIS

Panasonic SD 25 ** BTS Series Bread Makers Comparison Tables.

Of these, in my opinion, 2511 will be more suitable for you, since there are modes "Low-yeast" (long) and rye.

In the European stove 2511 there are also programs: "Sponge bread", "Sponge dough" and "Starter / Dough". This is specific to your requests.

There are also differences in the availability of programs in stoves for the CIS and for Europe.
Irinabr
Waist, Natalia, thank you very much!
I decided: I need 2511 Europeans. I will look for.
Waist
You are welcome!

In Europeans there is no "Pelmeni" mode (for kneading unleavened dough), but there is an "Italian" mode and some other.
Creamy
Irinabr, when buying in dumplings mode, check the engine - the spatula should be spinning. On the baking mode, turned on for 5 seconds, the ten should be slightly heated. And be sure to check the correctness of the mode buttons - sometimes some button does not work, or the symbol is displayed defectively on the screen. Therefore, by simply pressing the buttons, test that this action is reflected on the screen. The rest can be checked at home when baking.
Waist, Natalia can for beginners make a mini express check of a bread machine in a store? Or maybe even make a short and understandable video, and then newcomers come and still torture it here, eh?
Waist
Quote: Wit
Because of these chases in recipes, I did not share the preparation of a dish, the name of which is fig in Yandex. This name is unknown to the world wide web. And in the USSR, I often dropped in to a cafe on the Nevsky Prospect to taste it. I wrote down a recipe that I found in the press. Even for this I got a notebook.And she was not lost! Here they boasted about the shurpa. Delicious dish, tried it. And ordered if my beloved was not there. I wanted to share here with pictures and step-by-step technology, so no, go to recipes, draw up there according to new rules. Moreover, it is impossible to write this, it is lzya ... melancholy.
Kitty, who has offended you so much!?!? Do you want to post the recipe here? I can help you with the recipe, and you will only accept praises there and communicate on the topic of variations / improvements / raisins ..., eh? You can post it here, and I will transfer your post to recipes and arrange it as expected. If you want, I can help you and you will not have to poke around in this waste paper, but you will be the author
Irinabr
Quote: Waist
But notice, it is one piece. Maybe she's from the window or something. It makes sense to find out all the details in order to buy a good copy, and not junk from the window.
Tomorrow I will go to them, look, touch.
But I am very attracted to the European version by the possibility of a dough and a starter. I mainly bake with sourdough and dough, in the oven.
Mine are already just yeast and do not really like it.
But a couple of times I had to regulate the process at night. Well, I have been baking with sourdoughs for a long time, I can regulate the rate of rise with the temperature, and there is an opportunity to put the bread cooler. But I still had to get up at night.
And all the reason - from the fact that my bread maker drops the roof when baking. I never found the reason. Therefore, the oven.
So I jumped at night and decided: that's it! basta! need normal HP!
Waist
Quote: Creamy
when buying dumplings, check the engine ...
This is if you buy in a store, but you cannot check it on the Internet
Quote: Creamy
Thalia, Natalya, can for beginners make a mini express check of a bread machine in a store? Or maybe even make a short and understandable video, and then newcomers come and still torture it here, eh?
If I could have done it before. But thanks for the reminder, maybe it will work.
Irinabr
Quote: Creamy

Irinabr, when buying in dumplings mode, check the engine - the spatula should be spinning. On the baking mode, turned on for 5 seconds, the ten should be slightly heated. And be sure to check the correctness of the mode buttons - sometimes some button does not work, or the symbol is displayed defectively on the screen. Therefore, by simply pressing the buttons, test that this action is reflected on the screen. The rest can be checked at home when baking.
Waist, Natalia can for beginners make a mini express check of a bread machine in a store? Or maybe even make a short and understandable video, and then newcomers come and still torture it here, eh?

Alevtina
, Thank you!
A short course for a young fighter is definitely needed!
True, I am no longer him. I've been baking bread for a long time. I needed to choose a specific Panasonic model

I chose! Using the forum in 10 minutes

Thank you!
Waist
Quote: Irinabr
But I am very attracted to the European version by the possibility of a dough and a starter.
On the "Starter / Dough" program, the bread maker maintains a temperature of 28-30 *, the duration of the program is 24 hours.

I did not measure the temperature on the "Sponge dough" program.
Mandraik Ludmila
Irinabr, if anything, then with pure rye you still have to jump
Irinabr
Quote: Mandraik Lyudmila

Irinabr, if anything, then with pure rye you still have to jump
That's for sure!
caprice23
Quote: Mandraik Lyudmila
I then baked on the extra "French thing"
And I'm on Makfa
Mandraik Ludmila
Natasha, I can say for sure that Extra "French thing" is whiter than other torments, I checked. I poured it into different saucers and asked my husband to choose the whitest one, immediately poked at the FSH. But here we have someone who had a bad experience of baking at FSH. So you can't guess. I don't bake on Makfa, we somehow did not get along with her, but these are personal cockroaches
True, I bake everything else with flour of the 1st grade and below ..
fffuntic
Quote: Irinabr


Alevtina
, Thank you!
A short course for a young fighter is definitely needed!
no .. I would now not 5 seconds, but right before heating turned on and sniffed
we have discussed several pages here that a stinker can get caught. Not terrible, but unpleasant.

Vital, and then what is banned?
and all I do is put inactive links under the spoiler.And it seems to work fine, sometimes you just have to insert asterisks, because the link is erased if it is on a live journal.
No need for a prescription by mail and in a personal. They want to know everything.
Let's do it here, and Natashik will do everything right
Mandraik Ludmila
Quote: fffuntic
Let's do it here, and Natashik will do everything right
Lena, or maybe not worth the risk, Chief - he is all-seeing, it seems, God forbid, he will be banned and Vit will suddenly leave and what are we going to do I'm afraid of Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
fffuntic
The recipe will not be banned for sure. Draw recipes every day.
And Natashik will bring everything to mind herself
Waist
Buttercup, but what to ban if everything is arranged as it should?

Well, if Vitalik whispers for what he got the last time, then we will try not to make mistakes, but everything is according to the rules of "good taste".
Mandraik Ludmila
Yeah, so I'm talking about exile, and you about the recipe ...
Waist
And we don't need a link. Let's not provoke anyone

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