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

[Nataliya]

NataliyaThe yeast not only lifts the bread, but the waste products of the yeast flavor the bread. Yeast meant little for taste. Lena says so:

When eaten, the yeast changes the composition of the dough, adds gas and all sorts of products of its vital activity, which are important for a completely separate - parallel process in bread: the accumulation of its taste.

Little yeast - little taste Plus, perhaps if it was warmer, the yeast would be able to multiply better (as in the diet mode), but they also did not have enough heat, well, I think so

Little yeast - little taste

Thank you, thank you !! It finally came to me !!!

I don't know what happened there. Here a specialist for defects is needed.

There is only a version that does not pretend to be true.

I look at the photo, the crusts are thin - it means the dough has been kneaded. If there was not enough water, then such a neat loaf would not be.
If there was a lot of water, there would not be such a neat hat either.
Further, the porosity is uneven. Above there are round bubbles, from the bottom - crumpled and tight, as if the bread was compressed under its own weight. And the appearance of the crumb is not fluffy, but a little tired or even under-mixed, which is unrealistic with such neat crusts.

I make the assumption that, let's say, yeast is to blame. They were revived in cool conditions and continued to sleep right up to normal kneading, but even there they barely began to move. But the consistency of the dough was good, it seems so, then why even sleepy yeast raised it so unevenly?
Then there should have been a heavy, neat loaf with a fluffy, uniform crumb. Just fine pored and heavier than usual.

Then I have another symptom - the lack of a tasty smell. This means that there was no normal fermentation in the dough, although the dough was even with whey. There is no smell even of dead yeast, which means either they were sleeping or breathing normally.

Therefore, I make the following assumption-version.
The consistency of the dough was quite good and the yeast started to work fast enough to stop the dough at the beginning of the program, that is, it destroyed the gluten there. That is why the yeast received its oxygen, but spoiled the structure of the dough.
Most likely, it was at the beginning of a good kneading that the spoilage of the dough had just begun. Therefore, the gluten still had some resource and it was enough for the secondary rise after the start of heating with kneading on the main program.
Perhaps a partial deterioration of the gluten occurred precisely at the moment of intensive kneading on the program. And the point is not in the yeast, but in the fact that the gluten is too ripe and can no longer be kneaded intensively.
But there could be no good fermentation, and there could be no good recovery either.
So the yeast worked well again, but the bread rose just as much as the wounded gluten could hold the gas. At the same time, shrinkage occurred from below under the weight of the bread.

Therefore, maybe the matter is in the active composition of the recipe, gluten ripens too quickly on standing in the heat for strong kneading then in the machine and whether reducing the amount of yeast will be a solution to the question - I don't know.

Or maybe I'm generally mistaken, there just really wasn't enough heat and yeast for a good rise

So in the sky with a finger is difficult to establish what is wrong. Usually the process is followed at least for the first time. They poke and sniff the bread and understand where the failure occurred, at least approximately.
And leaving bread unattended for the night and then wondering what went wrong - you can endlessly.
Several processes could start there, and not just little yeast or little water.

There is a good recipe for rye bread with a long standing time, at the end of the recipe there is a conversion to dry yeast. I made dough in the evening, leaving it for the night right in the KhP, in a bucket covered with cling film, and in the morning, adding yeast and everything else, I baked further, by the way, I would have to reproduce it again, I remember it turned out to be such a good bread, I still have it in a radish baked ... well, I didn’t bake it in panasika, I’ll definitely correct my mistake

[fffuntic]

fffuntic, I have a question-request for you.
Is there an archive of your posts !?
I didn't have enough mind to copy and arrange, but now how to find ...!?
"Be a caress" (c)!

[entin]

entin, on the forum each user has his own archive

Go to the profile of the forum member you need, click "Show user messages", and ... choose what you want to copy. Be careful, all posts of the user are displayed through the profile, not even culinary ones.

Way:
You need to click on the user's avatar or the house under the avatar (in the user's post), whose posts are interesting to you.
The user profile will open.
Between the user's registration data and his recipes, there is a line with two buttons: Send a message to the user. | Show user posts.

And for some reason Lena's avatar is not visible to me. I would also read all the posts and save them as a textbook. It's just a storehouse of useful information in an accessible form !!!!

[Nataliya]

Nataliya, and you click on the house under the inscriptions, the same profile will pop up

Girls and boys, I am pleased that my verses can be useful. But quite unexpectedly, such an attitude towards them, as being extremely correct, is quite unexpected.
Please understand that I am not a technologist, I do not have general practical experience, I bake much less often than many here on the forum, an ordinary housewife owes knowledge to the girls right there on the forum.
Please be critical of them. I just share my thoughts with colleagues on what I love. I can be very wrong where. Treat critically and again critically, only as to certain hypotheses.
I myself study here all the time, and over time I understand that many old thoughts already need to be corrected.

[Lena]

LenaHi, taking this opportunity and at your request, I start criticism ...
Where is your avatar?
Well, in general, of course, a big human thanks for your verses as you called them yourself
Thanks to such verses, people learn ... after all, having a bread maker with instructions is one thing, but having an additional opportunity to read about some of the intricacies of this matter, as well as ask and get an answer on a question of interest, is completely different
In general, as they say, only the one who does nothing is not mistaken.

Treat critically and again critically, only as to certain hypotheses.

Ltd! I am so happy! (a little I criticized you))))
just remember our discussion about whey ...
Well, and so, if you are right about anything, so right! Well, what if I don’t keep silent!
Lenchik, and Hde Avatar !!!? (I join Vlad)

Lena, Hi, taking this opportunity and at your request, I start criticizing ...
Where is your avatar?

Exactly...
Let's bring this up again ...

I've got spelled flour, and I'm trying to figure out how the spelled tastes. I used to bake pumpkin with spelled - I didn't really like the taste, but I didn't understand whether it was pumpkin or spelled.
Today I baked spelled walnut bread. And that's what happened.

The bread was small - a total of 300 g of flour (2/3 wheat and 1/3 spelled). It looks like water is not enough, although the bun was slightly glued to the sides of the bucket.
But I don't understand something else. On the first climb, the bread grew almost to the top of the bucket, and after two crunches like this. And I also turned off the stove 4 times for 7.5 minutes to increase the standing time. But he, in my opinion, has stopped growing. The yeast was pressed and dry in half.
What is it - spelled, like rye, should be raised only once? Or does it kill the yeast? So I set a special regime for spelled. Why then two strokes?

[Tatyana]

Tatyana, but write the exact recipe: how much, what ... What kind of spelled flour did you use: plain, whole grain, bran?

Natalia, this is a recipe from the bread machine's website. I cannot insert links.

pressed yeast 7 g + dry 3 g
warm water 240 ml
honey 1 table. the spoon
dark powder malt 1.5 tablespoons spoons
premium flour 200 gr Kievmlyn - weak
spelled flour, premium 120 g
chopped walnuts 30 g
Raisins 30 g
salt 4 g
I also added, on the advice of Lyudmila's Mandraik, 15 g of flaxseed flour and water to the kolobok.

Hurrah!! I finally tried to bake wheat-rye bread! Bread Pete recipe.
Rye bread with a beautiful roof (bread maker)
Here's what happened

The roof seems to be convex, only a little crooked, probably because it is small, only 350 grams of flour. Everyone liked the taste very much
We went to barbecues, so everyone ate and praised only this bread. No one touched the store

By the way, I tried to freeze the bread somehow. Cut into pieces and into a container. The husband could not believe that it was defrosted bread !!! It is absolutely the same as it was at the time of freezing! In short, I found my own way of where to put the extra bread !!!

[caprice23]

caprice23, well! Pretty little bread

[Nataliya]

Nataliya, well done!

The roof is kind of convex, only a little lopsided

If you want it even, add 1-2 tablespoons of liquid more next time so that the soft ball will float by itself and take the level.




Uraaaaaaa !!!!! Lenka has an avatar ASKED
Lenus

Lenka has an avatar

Beautiful ava!

I even sent her a thank you for Ava

If you want even, add 1-2 tablespoons of liquid more next time so that the soft ball itself swells and takes a level

Yeah, thanks, I'll try. The first time I made such bread, I didn't really understand the bun. Everything seemed to me that it was liquid, because it sticks to the walls strongly)

Well, my person got so much unexpected attention
And from me here - many, many, many

YOU ASKED
Lenus

Finally!!!
Bead ~ Lenusinka !!!

Everyone liked the taste very much

Yes!!! He's so delicious!
I say ... I love him!

[Lena]

Lena, you are so mysteriously beautiful, either wings with beads, or bubbles ... or is it my vision of that But very cute!

And I have bread with sun-dried tomatoes from the instructions. The taste is interesting. Only the tomatoes on the crust are slightly fried.

Uraaaaaaa !!!!! Lenka has an avatar

... this is what criticism does ... ... the current is so blind, and even from the phone I could not make out what is drawn there ... chtoli zapbird ...

and I myself do not know what is there. This is a fractal, but very beautiful when it is sharp. Like a butterfly wing with a bead. But on the avatar, the clarity decreases

And I have bread with sun-dried tomatoes from the instructions. The taste is interesting. Only the tomatoes on the crust are slightly fried.

Just a couple of hours ago I was staring at this recipe, but I did not dare. Taste very much an amateur? Or can I try to do it?

I did it with sun-dried tomatoes, sometimes it’s not even bad, tasty, but understandably, bread is not for every day, here is a report:
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 3899

[Nataliya]

Nataliya, yes, not for everybody. The inside is tasty, but the burnt tomatoes on the crust are not very good. You need to do it! I will repeat it without fail.
Buttercup, you have your own recipe there, improved. I think tastier

[Sveta]

Sveta, I have a sin, I do not know how to bake exactly according to recipes

And my morning started with frustration
Here

I stuffed it and went to sleep
What is now on the postponement and not bake properly?
But the smell was ... mmm ...



I really want to get lukewarm bread in the morning or when you come home from work. And these are options only with a delay So, without looking after the kolobok ((

oh, I can't laugh !!! What is the artistic design of the loaf



it is even difficult to imagine how this can be done on purpose. The stove is level and not in a draft, was it well closed with a lid on top? Did the drummer move the stove from place to place at night?
It seems that right before baking, the bread was knocked down or blown out with something.
maybe the lid was not closed tightly and the window was opened right before baking?

Well, the most fantastic option, the most incredible, is if, right from the very beginning, there are lumps somewhere that have fallen together, they, when kneading, unevenly distributed the dough inside the bucket.
Was the flour sifted? there are no lumps anywhere inside? is the crumb good? what's inside?

[caprice23]

caprice23, strange. How does it taste? I always put it on at night, I don't follow the kolobok and I always have good bread.

[fffuntic]

fffuntic, the stove is on the window, but everything is tightly closed, I even remove the micro-ventilation so that it does not blow. Everything seemed to be as usual, the window sill was even, and even before that it was standing there.
Upset, no strength
Maybe the dough is very thick? Not?



The flour is sifted. Now, a little more it will cool down, cut, take a picture.

maybe the cat jumped on the stove? the concussion could not have happened unplanned right before baking?



the photo shows that where there are notches near the bucket - there the height is preserved, where there are no notches climbed down. And in the grooves, the dough is easier to hold on to when shaken and hotter when there is a draft. So it looks like the dough was stirred a lot at the last minute, and more on one side than on the other.

Plump, moist somehow.




A cat is unlikely. Not seen for this. And she slept with me all night



Dairy bread according to the recipe HP. But in French mode. Already baked several times in this way, but today a surprise (((

So, from the inside, there are no problems. Where the notches crept up as expected. Not tired, not fallen, just crumpled.
The culprit is either a jolt or a draft.
I would still put on a poorly closed lid and on the fact that when you entered the kitchen, there could be a draft from the door.
Well, look for yourself.
The bread sits high where there was a lot of heat - from below, right at the walls of the form and at the recesses. And opal, where the heat is less - from above and where there are no recesses, and stronger on one side - it was even colder there, from there it was blowing.

If a cat had jumped, this could have been, but most likely it would have gotten off the sides with grooves too. A push would have lowered all the dough, most likely. So most likely there is a draft.

Now it seems to you that everything was fine, but there was an unnoticed joint.

If you remove the likelihood of blowing and jolts, this should not be repeated.



If you had a wet or dense dough, you would understand by the crumb. The crumb cannot be tasty and normal with poor mixing.
And your crumb and smell are satisfactory, but only the form is completely artistic
as if the bread had been strongly deformed from the outside just before baking. He himself could not go down like that. The pulp does not show internal defective processes. Even if the roof began to fall off by itself, you would see the bubbles under the crust. If there were not enough yeast and a dense kneading, then the crumb would be thick and dense, and there would not be such a good rise in the grooves.

[Lena]

I'll try to rearrange hp on the table (though it doesn't belong there). I'll repeat it in the evening.
Lena, that is, it is not due to the excessive thickness of the dough?
Usually this bread with such good holes is fluffy, but now there is some kind of cake inside.

somehow along the grooves it has a good rise for dense bread and a tender crust in places of good rise.
But if he wandered in a draft all the time, if you did not close the lid tightly, then it will be of a smaller volume. You yourself wrote that the smell was good, that is, even in such conditions, the yeast was comfortable, although perhaps they reacted weaker - therefore, the bread is still lower.

It seems to me - a draft, but everything else was good. Look at the loaf - it has a hint of beauty, where it did not go down.
Tight loaf - bad kneading at the machine, you have a tasteless and crumbly crumb. I don't see that.

[fffuntic]

Does anyone else have hp on the windowsill? Are there no such problems?
The window was tightly closed, I checked it especially before going to bed, but there was a ventilation valve above the window, except that there was a barrel from there.



fffuntic, thanks, I will try to eliminate the draft and under supervision I will do it in the evening

You say that the stove has always stood in this place and there were no problems. If so, then the problem only arose last night. You did not close the stove tightly, somehow air was passing through there. Remove this problem and truncate.

Well, if you just put it in a new place at night, then maybe the valve is to blame.




And away from the window. So that there is no strong cooling on one side. There are many ventilation holes in the stove. It is not a sealed system



Check the kolobok once on this flour - you will be sure of the quality of the kneading (then you won't check it anymore), remove the drafts (check how the bucket is closed and standing) and so that it stands level - and nothing like this should happen again.

[Lena]

Lena, thanks, I'll take everything into account

Didn't the battery warm up?

I always get light ones without questions on a delay, if everything is strictly according to the recipe. You still need to try to make such beauty

Didn't the battery warm up?

No, the battery has not been turned on yet. Is it better to turn it on? But the window is cool of course.

No, the battery has not been turned on yet. Is it better to turn it on? But the window is cool of course.

I don't know, but it will also be one-sided warmth, not good.

Personally, it seems to me that with a timer for the morning, bread turns out even better than just a program.

[caprice23]

caprice23I think it's because of the window. It's cold now. A little bit, but it blows.

It is not recommended to put on the window in the summer, there is always a draft.

[Thumbelina]

Thumbelina, $ vetLana, I'll try to put it on the table, I'll test it in the evening, let's see what happens. For the purity of the experiment, as I understand it, you need the same recipe, run in the same mode?

It will not hurt to test the scales. We had a showdown here for a week why one baker couldn't get bread. Our tips and tricks for the side. For that I bought a voltage stabilizer. But the battery in the balance turned out to be dead. When I sit down, the symbol flashes. But I still put a 5-gram fit before weighing in and make sure that the scales do not lie.