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

Today we were in Lenta, for the first time I saw "ribbon" flour of the 1st grade, I bought a pack (2kg) for a sample, I'll see what it is, otherwise Limak 1st grade disappeared everywhere where I used to buy

[Ludmila]

Ludmila,

Lenta, for the first time I saw "ribbon" flour of the 1st grade, I bought a pack (2kg) for a sample, I'll see what kind of flour it is

Very interesting, Ribbon within walking distance

Well, here he is, my handsome !!!

Well, thank God that everything was decided

Well, here he is, my handsome !!!

Urrra !!!!
I also love bread from Brad Pete. But I bake it small. I haven't tried the big one.

Today we were in Lenta, for the first time I saw "ribbon" flour of the 1st grade, I bought a pack (2kg) for a sample, I'll see what it is, otherwise Limak 1st grade disappeared everywhere where I used to buy

Six months ago, my son from Lenta brought her a whole package (6 pcs.). Terrible. Not fluffy, like caked. Whole bread does not rise well on it, I added a little and used it as a thickener in sauces. Barely worn out.
All the time they talk badly about network-branded products, this is just such a case.

Urrra !!!!
I also love bread from Brad Pete. But I bake it small. I haven't tried the big one.

I also baked a little, 350 g of flour, like the author. I don't need any more. I just counted the yeast, for the first time I baked it alive

I was also not impressed with the 1st grade of Lenta. If I’m not mistaken, Predportovy does it. And from them in. from. I refused. And I don't buy 1st grade either



I'm trying to find Limak rye. Also missing (((

why is it easier to work with live yeast

I threw dry ones not because they are worse than living ones. Just visually with living things, as a rule, everything is visible in terms of their survivability. Elastic, pleasant smell .. 99 percent will not be a surprise. And fuss - rubbed with flour and truncated. At the same time, they will even squeeze cold ones out of the refrigerator if they immediately get into the heat. They are tenacious.

And dry? these are incomprehensibly deteriorated or not. They must be stored without access to oxygen, packing well each time. If a large package is purchased, then it is necessary to repack it in small sealed bag jars. If they are cold, then they do not like it right away in the heat, it is necessary to temper in flour.
They do not like cold water for yeast. Some will die at once.
If baking, then you need to take yeast for baking, otherwise it will not be squeezed in a sugar medium.

If you revive the dry ones correctly, then there should be no difference with the live ones. But figs to me all these difficulties, if I took out the living and shoved it. And you can buy a little bit. I wrapped it tightly in foil and life went well. A luxury is sold already in such a normal package. The beauty.

Lena, when I bake colomba, I don’t rely only on live yeast, I must take it half and half with Saf-Instant Gold. The recipe has a long fermentation, so I do it. And it seems that there is a difference on the last rise - the rise the next day and also long (4 hours) - the dough rises better. Do you think you can do this with Lux yeast?

[Svetochka,]

Svetochka, this week my mother saw rye and 1 grade from Limak in "Verny", it's just that we don't have such a network anywhere, but I don't want to ask for it for myself, she can't wear heavy at all

[Mandraik Ludmila]

Mandraik Ludmila, well. We have a Faithful nearby. I'll come right now.

[Svetochka]

SvetochkaI hope it will be

[Natasha]

Natasha,

how did you make your handsome?
Did you put the living lux 6 g at the last minute on the kneading, or did you have a bun in the evening, completely mixed with yeast?

For me 6 g is a large amount, I have never left so much for long fermentation, your experiment is terribly interesting. Give the details

Tatyana,

didn’t make complicated italian pastries, so I can’t say anything. In general, it was not necessary to use the suite so as to lay it down once and for two days. Yeast usually goes into dough or cake in two passes.
Lux works just fine for 12 hours in a very sweet environment, like a meat-eating cake. I didn't have to keep it longer either.

For Italian pastries, I hesitate to praise this yeast without checking if you only need to put it in once.

Saf-gold - specialized instant for very high baking and the most difficult - the result is guaranteed with the right revival. And the suite could also be used for sure if you make several yeast bookmarks at different times. But so that once and at once - I don't know, this already requires verification.

[Lena]

Lena, and I was afraid this time without know-how. I just crumbled the yeast to the bottom, then the flour and everything else and put it on with a delay in the morning. I didn't do the pre-mixing. It turns out I didn't track the bun. It was a surprise.
At night, the truth jumped up 15 minutes before the start of the program, I remembered that I had not poured oil. I ran to add))

yeah .. here I was sitting and scratching my turnips. I put 4 g of luxury on a Frenchman for 400 g and grows to the lid.
On the main, like you, 5-6 g and also high turns out.

[Lena]

Lena, I liked it on live yeast. Perhaps I'll go over to them.
Can you just store them in the refrigerator? I cut the pack into pieces of about 6 grams, wrapped it back in the package and stuffed it into a small container. Or should I go to the freezer?



And what kind of fluffy it turned out ... mmm ... Did flour play a bigger role after all, or is the yeast also to blame?

I put 4 g of luxury on a Frenchman for 400 g and it grows to the lid

Need to try. Directly my dream !!!

on a Frenchman for 400 g I put 4 g of a suite and grows to the lid.

I don't believe, you can take a photo

[Natasha]

Natasha(Nataliya),

1. Freeze or not ... there are disputes to the ceiling. Someone freezes and then everything is fine. Someone freezes and then nothing rises on them.
In general ... the manufacturer does not guarantee, does not advise freezing. The manufacturer recommends storing it tightly in the refrigerator and well packed. Moreover, these passions for oxygen access are needed only for dry yeast. Live ones must be packed so as not to dry out. It is harmful for them to lose moisture, but breathing is just good for them. That is, the living do not need to be kept in a vacuum, just well cooled.
You can freeze a small portion and see what you get. Much depends on the quality of the freeze-thaw. It is necessary to freeze in a shock method - fast, and defrost - slowly and carefully then in the refrigerator.

2. About the ascent.
Well, see for yourself. What flour is to the yeast, the main thing is that there would be something to eat, that is, if you gave them sugar, and you put whey + a drug in the form of a potato broth - they generally fall into ecstasy from him and begin to wander for three.
But the amount of gas will depend on temperature and power supply.

But how this gas will be retained in the dough depends on the strength of the flour.
Strong flour - means that there is a strong gum-gluten, which can stretch high and far. Therefore, you get higher bread. And a weak, tender rubber band - stretched out a little bit and nothing else. Even if the yeast inflates it strongly, it must be crumpled, or it breaks where it is strong - it will simply stretch.
Makfa is stronger than white. That is, the gluten can stretch more and the bread can rise higher.

3. On the Frenchman, probably, put also 5-6 g, since you desperately need a fluffy prepuzzy on the verge of flour capabilities.

I don't believe, you can take a photo

is it wrong with you? do you put more?



Although, perhaps uh-huh, I'm a little cunning.
I started to bake with 8 g of Lux for 400 g and it completely rolls. The roof was not blown off the makfa.
I just don't like the taste and the kind of dry porosity.
That is, there is a suspicion that for Natasha, perhaps you can also start with 8 grams and reduce until it is to your own taste.

[Lena]

Lena, No, I don't use pressed ones at all, and on dry ones it is not very under the lid, I would say that the average

That is, there is a suspicion that for Natasha, perhaps, you can also start with 8 grams and reduce until it is to your own taste.

No, now I also want to try it on 4 grams. Well, okay 5-6, but no more. If it is 4 fluffy high, then why put more. One of these days I will try to bake and report.(I would bake at least every day and not once, but not eaters at my house, but I really want to experiment without stopping)
Lena, thank you for once again putting everything on the shelves for me. Each time, with some kind of reverence, I reveal what is hidden under the spoiler and read every word. I really don't know what I would do without your advice and explanations

[Lena]

Lena, I liked it on live yeast. Perhaps I'll go over to them.
Can you just store them in the refrigerator? I cut the pack into pieces of about 6 grams, wrapped it back in the package and stuffed it into a small container. Or should I go to the freezer?



And what kind of fluffy it turned out ... mmm ... Did flour play a bigger role after all, or is the yeast also to blame?


Need to try. Straight my dream !!!

I always keep in the freezer. I buy a pack, crumble it into small pieces, put it loosely in a small airtight container and in the freezer. Semi-annual yeast works great for me.

[Natasha.]

Natasha.

I really like the white flour in my family precisely for her tenderness, but in yours she did not like it. Therefore, tastes may vary greatly.
I really love French with pre-mix. That is, I make dumplings on dumplings (I have pizza - I don’t have dumplings), then I start the mode and set myself an alarm clock at the beginning of the batch. As the machine starts to knead - I put my nose into the machine and look - there should also be a lot of smearing at first, a very wet "kolobok")), which only by the end of the batch turns into a non-smearing comma.

This is where personal preference lies. I love it when the dough is very well mixed, so I let it swell while standing, and then I love very tender bread - that is, kneading at maximum humidity.
This should give the most tender bread.
If you do not allow it to swell properly, it will be a little rougher. If you knead a kolobok more classical, then besides a smaller volume, it seems to me that it is also a little drier, perhaps. That is, this is already a matter of individual taste.

Here, in my opinion, the bread ferments for 40 minutes longer and the batch is so fluffy - you can put a little yeast.
But if you knead a tighter kolobok and without standing, then perhaps you would need more yeast.

There, when there is not enough yeast, but there is time for fermentation and they are comfortable (that is, you will throw them sweets in the form of whey, for example), they will multiply very intensively.
The shorter the fermentation, the higher the amount of yeast, but the more airy the bun, the more yeast can also be given.
That is, if you choose a very soft, extremely moist kolobok without standing, then increase the amount of yeast. For some reason it seems to me that you will like the more leaky version.

Irina, so I think we must personally try.
For many, freezing is great.
And my freezer, apparently, is not the right one, and freezing does not work. Rather, every three times, and they raise it anyway weaker,
this is a bad option for me.

But they just lie perfectly in the refrigerator - there is a long shelf life, I have time to finish.

I really like the white flour in my family precisely with its tenderness

I liked it, tender crumb, super duper, but for this tenderness I want more fluffiness. At least the husband definitely wants fluffier. But I myself have not yet understood what I want. Well, as usual, in principle, I need to bring everything to my ideal (I have not yet understood what this ideal he is). So I'm looking, I'll try this and that. And your version, Len, I will definitely try

I really love French with pre-mix. That is, I make dumplings on dumplings (I have pizza - I don’t have dumplings), then I start the mode and set myself an alarm clock to start the batch. As the machine starts to knead - I put my nose into the machine and look - there should be a lot of smearing at first too, a very wet "bun")), which only by the end of the batch turns into a non-smearing comma.

I'm very curious to see what happens. But this option is only for weekends, on weekdays, unfortunately. If possible, you can throw a photo, what is this liquid bun after pre-mixing on dumplings?

so I think we must personally try.
For many, freezing is great.

And so and so porridge. Now just in the refrigerator.

Today I will conduct an experiment, buy a suite and put a Frenchman with a timer in order to understand the difference for myself.
I remember how in childhood my mother would freeze and dry them, buying either a whole huge pack, or weighed it in pieces, but then, in the Union, there were no others.

[Olga]

Olga, and today with a timer (without pre-mixing) in the morning I will also put the Frenchman on Macfa, on whey and on live yeast. Already in anticipation of a super fuzzy. Yeast then, I think, should be taken according to the classics. 2 grams per 100 grams of flour?
And on the weekend I will try Lena's way on Belonezhnaya. Eh, who else would eat, at least give it away ...

To flour and grind them, what is the best way to deal with them, with a timer?

I just crumbled under flour



And who will say what about such flour?

I saw it in Spare today. Protein 11.1 g.
Even less in Makfa.



Oh, really, I haven't read what kind of it

I went today at 5, full of wheat Limak, no rye.

[Olga]

Olga, and what kind of flour is this? Tell us. Why is it good? We also have one. I am only afraid to take.

[caprice23]

caprice23, Limak, very good, like all other products from Lipetsk, my hometown

I like Limak. Yesterday I bought only 1 variety, there was no rye. 1 sort of stock for funny money

Limak took it too. Good flour!

I really like Limak, they have everything of very good quality, they have durum wheat pasta, and their oatmeal cookies are the most correct and inexpensive, besides, there are dryers and crackers, bagels and gingerbread, but they just take it apart quickly. And in the Five, there is now the highest grade, and I love them 1st grade, I almost never get flour of the highest grade.
Yesterday I baked milk bread for 300 g of 1-grade flour (Limak), 200 ml of baked milk on a low-yeast mode, a small one, so I had to touch up the bun with my hand after the penultimate kneading and at the same time took out a spatula, that is, I made the last proofing longer - about 1 hour, that's it.

The bread is plump, but fragrant, tasty, though I didn't notice much difference between just milk and baked milk.

The first grade, like the highest Limak, is in Verny, but again there is no rye

We have

Maybe it's the off-season now, a new harvest is at the entrance, until it reaches the counters ... What's the problem with Limak now?

And today I have a mysterious story with flour happened. A couple of weeks ago, my husband and father-in-law went to the village to buy flour (father-in-law is given several sacks every year for shares). We got one bag. Today I open it, read the label, which was sewn into the seam, and on it the date of manufacture "02 Nov 2017" There was flour from the future, however. Good flour. First grade, protein 12 g.
So I think, either a typo, and there should be 02 "oct", or on purpose, so that it was "fresher" at the time of implementation.

Limak-very much respect. But about a month ago I bought premium flour in Ataka under the name Lipetskaya, there was a special offer, so I grabbed a whole package. This is not torment, but some kind of horror. It made bread, but it was tasteless little sprout bread. I swore to take this now. I barely exhausted her into pancakes, but they did not suit me either. The last two packs-baked donuts in a pizza maker, dried them with crackers in a dryer, and went to feed the birds with my granddaughter

I read about flour today. The whole wheat topic was shoveled and in my opinion it got even more confused.
I would like to ask about general-purpose flour. Found one. Alekseevskaya is called. There protein 12g. How does she behave in baking? Or is it better to take the highest grade?
I also looked at Uvelka, there are 11.1 squirrels of the highest grade. How is she?

[caprice23]

caprice23, today I specially compared flour of the highest and first grade, our Altai, in composition. Protein 12 g both there and there.

To my shame, I never keep track of which torment is better. If the bread does not work, I sin on the hands)

This one is from Uvelka. On not strained serum. Kneading on dumplings, then the Diet mode. Added 100 gr. A total of 330 liquids and 460 flour.
I put little yeast, probably, that's why he didn't have enough time to climb, the roof was torn off, although it eventually grew to the top of the bucket. But on the other hand it looks like

White bread?
Why then strange regimes? 100 g of CZ supplement is uncritical, such modes are not needed, in basic or French everything will work out fine.
The amount of yeast d. B. standard, the ratio of water and flour - too (see at least in the instructions) and modes too - after all, Panasonic is an HP machine.
That didn't work out.
Uvelka is a good flour, a well-known company.

[M @ rtochka]

M @ rtochka, very nice. We must try Uvelka, at least it is cheaper than Makfa.



And who will say what about the general purpose flour? About Alekseevskaya?

about general-purpose flour who will say what? About Alekseevskaya?

I didn't seem to have one, I don't remember, that's why there is nothing to say

I found about Alekseevskaya on the forum. Everyone praises. And perhaps I'll buy it. My God, I will soon buy all the flour in the city

[Nataliya]

Nataliya, I have flour Ryazanochka, White-tender, Divinka, Limak, Pudoff, French thing, Ribbon, with different varieties and types of A, there is also Granets, but this is corn and spelled flour, I don't take the Magician now, I somehow got spoiled flour. If I see something new, interesting, as a rule, I take it for a test, yeast dough is just a drug of some kind, I mean not eating, but doing

yeast dough is some kind of drug, I mean not to eat, but to do

Bull's-eye!!!

I don’t take the sorceress now

When this manufacturer wanted to throw Larisa-Doplet on an honestly won prize, many members of the forum wrote that they came across this flour, infected with a bug. So it's best to avoid this flour.

girls, well, at least tell us what kind of bread with flour it is with 11-12 g of protein? is it tasty?

[Lena]

Lena, besides pouring more water, I did not see the difference

[Wit]

And what happened to me
That he does not look like a long-awaited fluffy


Is there a lot of water?
I checked the yeast, they make a hat.
The crumb sticks to the teeth a little, and the bread is heavy. Yesterday I did everything according to the recipe as in the instructions, only I completely replaced the water with serum (280 ml). She walked around the apartment and for some reason poured another 30 ml into the bucket. Here nodo was to go to sleep, not wander.







Wit, Vitaly! Happy Birthday!!!!
(I don't know how to hide it under the spoiler from the phone)

And my morning is as usual, Frenchman with the addition of whole grain on Pakmaya the size of a mold

[Olga]

Olga, that's to whom my fuzzy ran away
Did you try to do this with live yeast?