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

[Wit]

Wit, yes I have already studied all his adventures: girl-yes: Libra seems to be in order. But I'll check. I will still trace the gingerbread man, I think the flour is very dry, moisture-consuming, it costs a battery.



Just at the expense of the draft, strange like that. The day before, I baked, everything was fine. The stove was in the same place, there were no special winds, the window was closed (is it really only on my window?), The temperature outside is about the same. Nothing other than a reel.
And no one had it by accident, maybe the system malfunctioned and the knife was turned before baking?



But what if when the battery in the scales sits down, they show the wrong weight?

And you yourself imagine how the knife turns during a knock. One way, tucking and pulling the bread.
You would have such a slightly spirally one-sided curvature, no zigzags along the surface with ups along the grooves of the bucket. But sometimes the undermining of a loaf from the side of the dispenser is observed due to a draft from its side.
You are thinking about thick bread. But the bread was so dense that the machine could not knead it, did it lie there in waves?
then what has the edible crumb and no creases on the inside, a neat crust?
You put the yeast in as always, and knead it dry .. you would smell of yeast and the rise would be different.
Yes, you could knead drier, wetter, but even the yeast liked it, the bread smelled good, that is, you were not so wrong to get such an artistic effect. Here you have nothing to do with it .. it is from outside the influence and obviously not from a couple of turns of the blade. If only she began to twirl right on the baking, when it was already partially grabbed by the heat, but is this fantastic?

Eh, it's a pity that I have nothing to do with it. So I don't want to move it from the window to a permanent place of residence, and there is nowhere.
And I don't have a single dispenser. So the case is in the lid?

But what if when the battery in the scales sits down, they show the wrong weight?

How they lie!
My senne also did not have a standard bread in the morning, but with a volcano on the roof

🔗

And what? Delicious bread I don’t even fool myself why it happened. When sifting, I noticed that the flour was damp and rolled into balls the size of a cherry. New, first took "Ryazanochka". But he did not reduce the water. Again, decided to t. L. add ground coffee for aroma and taste. Let's see what happens next time.
You seem to have a lid slit somewhere. Nevermind. Good luck!

[Vital]

yeah, I think entirely about the draft. Maybe the handle of the bucket stood upright like a thread and held the lid for you, and then it sank from the heat on the baking and you didn't notice. There, the beauty is all artistic from above and on the one hand is stronger than the others, that's where the blow was stronger. Maybe the cold from the window contributed. one could look at the position of the stove and the largest defects - from which side are they observed?
If you are thinking on the spatula, then you should have looked at its position inside the bread earlier and figured out the main hole in the bread. Match or not)))
But blame the scapula - it seems to me too fantastic an assumption and the defects are not as from it.



Vital, but I really like such artistic loaves, they are delicious, but so original

Toooo, Lenochka!

I put everything on the table, it doesn't blow there, I didn't have time to load it only in the morning, I'll bake it in the evening. In principle, I would not bother too much if the crumb suited me. And it is not airy, not fluffy, heavy, and already stale.

My mom had an embarrassment, but I bought her a Panasik on Avita, naked, even without stirring blades, but it's cheap. I bought an additional mixer for 200r, and it dangles on a pin, as a result, the last time, during kneading, it looks like the spatula flew off and ran off somewhere in the dough, the mommy did not look at the bread, the bread turned out much lower. I'll take my paddle to her, we'll change, anyway, I always look after the batch

and she dangles on a pin,

And the scapula should dangle.

Please tell me, I can't figure it out
The recipe is 1.75 tsp. dry yeast, how much pressed Lux ​​should be taken

How much flour is 1.75 dry?

[Irinkanur]

Irinkanur, multiply by 3

[Irinkanur]

ZZ - 220 gr + 300 gr of the highest grade

Irinkanur, multiply by 3

then the question is, how many grams are in 1 tsp. ?? 3-4 gr?

ZZ - 220 gr + 300 gr of the highest grade

Total 500 gr. According to the classic 100 gr. flour is supposed to be from 1.5 to 2 grams. pressed yeast. I would take 9 grams.

[Wit]

Wit, should, but not like that, this one always comes out with bread, in general it hangs very much, my son took it to me on Juno, and even in appearance it is quite different "Eh, would you not be chasing a pop for cheapness" - the price of HP, now I have a small crap

It is clear, it dangles more than necessary. This is bad! I would ... her, better a new shovel. And examine the axis for wear. Understand why it is so loose.

Total 500 gr. According to the classic 100 gr. flour is supposed to be from 1.5 to 2 grams. pressed yeast. I would take 9 grams.

So I will conduct an experiment

then the question is, how many grams are in 1 tsp. ?? 3-4 gr?

What? !!!! Dry? Pressed?

What? !!!! Dry? Pressed?

Dry

Please note: The loaf is measured in grams, not the number of scoops. If dry with a spoon, then press. in grams.

[Irinkanur]

Irinkanur, here is everything and everything
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

[Thumbelina]

Thumbelina, the link of the bread machine must be given active

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0




Fast however ...

[Wit]

Wit, dangles because "left". My native shoulder blade sits normally on both HPs ...

I thought so

Hurrah! That's what a handsome man turned out in the morning !! And at nine in the evening I made a pre-batch on dumplings, tracked the bun and put it on the French mode with a delay at 5.30 a.m. (I really liked the idea with the pre-batch, like on a postponement, and kind of tracked the bun)




And why does the roof wrinkle a little when it cools?

The dough on the "French" is very wet, so it wrinkles. I even saw this remark somewhere in the instructions for Panasonic.
But I like it when there is a lot of water in the dough, I even have it in oven bread. Even if I cool it without a towel.

I put the lux of the living (they are thermonuclear) on 400 g of flour 4-5 g on a long French. Basically, you can increase it to 6-7 g, at least 8 g I don't like less

I measure it like this .. I put a bundle of something on the scales and then I report the yeast. With a load, they lie to such a trifle less)))




About the crusts. The technologist explained:
the fact is that during cooling, the volume of baked bread decreases (the steam-air mixture located in the pores (in the crumb) cools down, and accordingly its pressure on the pore walls decreases, the volume of the crumb of bread decreases by an average of 4-7%) and following the crumb the crust should shrink, and since the crust is fragile (moisture redistribution occurs rather slowly), it cracks. If the crust is elastic, then it wrinkles.
That is, they are fighting against this in different ways:
- increase the firmness and elasticity of the crumb
- they bake longer so that the crust is stronger and the baking occurs in the oven
- make the crumb drier, that is, lower the moisture content of the dough
- avoid sudden temperature changes when taking bread out of the oven.

But everything has its own price. If you want tender bread - get a wavy crust

Although it is wavy, when the bread cools completely, it still crunches as it should!

But everything has its own price. If you want tender bread - get a wavy crust

I want gentle, so let it be wavy

And I also really liked the French according to Seleznev, where 100 grams of whole grain in the recipe, there is more crunch and a roll of higher

[Thumbelina]

Thumbelina, can I have a recipe in the studio?



Or just replace 100 g of premium flour with whole grain? Is that all?
How does the taste affect the crumb?

[caprice23]

caprice23please here's the recipe:

Yeast 3g
Flour psh 350 gr
Whole grain psh 100gr
Sea salt 6gr
Gluten 10gr
Olive oil 20gr
Water 250ml
Program 10.
PS and on the third and fourth day the bread does not stale.

And if gluten-free? I don't even know where to get it.

Panifarin, they say, is sold on the Internet, I did not bake without it, but I think it will work out without problems.

Tell me, in what mode to knead the dough for pies?

Tell me which setting to knead the pie dough

Probably 15th.

[Nataliya]

Nataliya, I knead on the "main dough"

I'm on the Main Test too. There is a list of Programs under the cover. I don't remember which number it is. In my opinion 13. Lasts 2 hours 20 minutes.

Thanks! I'll run with apples and bake with cabbage with meat

Postpvila French with buckwheat let's see how it is
According to the recipe, 250 ml of water for total flour 450g, but it turned out steep, I added another 30ml of water.
Probably because of the Kuban flour.

Well, here he is, just gorgeous

And today the flour has arrived to me. I will experiment!

[Thumbelina]

Thumbelinahow delicious! : nyam: Even from the photo it is clear that delicious !!
How much buckwheat flour is in the recipe? As I understand it is mixed with wheat?



Olga, and what shade of taste does buckwheat flour give?



We have a lot of flour, which is not sold, and buckwheat and oatmeal, corn and spelled, and a lot more. I looked at it for half an hour today in the store. (So I was looking for gluten, but what is not there) So I want to buy everything, but what each of them will give to the baked goods is not clear, suddenly it will not taste good, I will not like it. She stood and looked, took a whole grain and left))

French with buckwheat

And what kind of flour, from green buckwheat or from steamed (like Soviet brown)?

Olga, what shade of taste does buckwheat flour give?

The taste also depends on what kind of flour. Green buckwheat flour with a very delicate taste, almost invisible. And in bread, too, it will not give a difference in taste. I think so
But flour from steamed buckwheat can give a taste from nutty to the frank taste of buckwheat porridge. What depends on, I don't know

[caprice23]

caprice23, Natasha, c. h. better stored in a wither. I laid out the recipe from the book to Panas with tsz flour. Try it. I like bread with tsz more than with rye. Here you need to choose to your taste. Whey pies. I like it fresh with pre-mixing in the evening and at night at the withers.

Flour S. Pudov, judging by the taste of steamed, but everyone really liked it, its 50g in total in the recipe

Girls, just about buckwheat flour, about painful. I bought this flour from METRO: FINE LIFE buckwheat flour, 1kg
I hide the picture

It says something like - "made for METRO"

Well, it's not buckwheat! Nasty and divorce. It seems that there was no smell of buckwheat there! Literally!
I used to bake on mine. Grinding buckwheat. So there was a smell! Awesome!
And besides: the color of the bread does not change during baking. Pale.
I asked my friends who ate my bread with buckwheat flour before - it looks like? - No, they say, this one is without buckwheat!
Tell me: who to complain to? Really want to!

[Milena Krymova]

Milena Krymova, so they process any lewdness into flour. And let the hostess reproach herself for not knowing how to bake. There is only one way to punish - do not go to concerts not to buy more of a similar one produced for the Metro company. And they did the right thing, that they announced it at a large specialized forum, there are thousands of readers here.

[Creamy]

Creamy, this is my first time so rudely pricked with flour! I thought that such a large company as METRO could not afford fool mislead the buyer.
So it pulls a complaint to RosPotrebnadzor to roll. But that I am alone !?
Now, if someone is not yet in the forum, who has the same opinion on this flour. Together we are strong!

I have buckwheat flour Pudov. I add 1/5 approximately. The smell of bread is nutty. And I also make such bread with seeds. Really like

Girls who love bread with buckwheat flour, try this one:

Buckwheat bread "Fluffy" (bread maker) (Elena4ka)