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

[weak]

no,

if you could take it now and come to visit them with your flour and bake in their oven - it would be the same.
And if they shared their components, then you would succeed in your stove.
Miracles can happen, but very rarely. There is a reason for everything.

If we were in the laboratory, we could do an analysis and say exactly what you need to change.
And so I judge by your experiments.

- you write that you have tried changing flour. Question: if you changed a pile of Wheat, and the result is unsatisfactory, then either all the time you bought very weak wheat, or you just have killer rye. I won over everyone.
If a bunch of wheat has crashed, then I would still change the rye one.

- if you changed alternately, then it is generally impossible to draw conclusions
- if you changed the rye, then the weak wheat is to blame. We need to change it or strengthen it.

Here now only a finger to the sky.
We don't change the flour. Strengthen with panifirin and bake. Let's see the result. If it doesn't roll.
We slightly increase the panifirin and add kefir. Let's see the result.
If it doesn't roll, it means rye flour for the birds. She's to blame. Simple methods cannot cope with it.

I will ask a colleague for her two kinds of flour. Do you need salt and sugar with yeast too?

[clarify]

no .. yeast with sugar here cannot change the picture so much. You don't have to ask for them.
It's only about the flour.
By the way, there will be a very interesting experiment. All doubts would disappear at once.
Just her recipe clarify.
Otherwise, there may be 20 percent rye + sourdough.
And we just need deep rye, but which is obtained simply and without ferments with improvers

So she has the same recipe as mine, 50/50 flour. Only she is 600 gr. flour pours 450-470 ml. water, and I'm 405.

Today a friend bought Panas on my recommendation, I'm glad, I'm embarrassed to say to which place
We are fattening with primidor)))))))

So she has the same recipe as mine, 50/50 flour. Only she is 600 gr. flour pours 450-470 ml. water, and I'm 405.

if it has an increased moisture capacity, it means that wheat is already stronger than yours quite sharply. Ask for flour and experiment.
Such an interesting intrigue has emerged. We are waiting ..

We are fattening with primidor)))))))

Well, you lost all your conscience for the night, then pies, then a funky fluffy. What a handsome man. And the crust from afar is also awesome. Super superfood yummy.

Lena, can I pour water as it pours or less?

[bake the way you would if about a friend not knew, but just bought flour in the store. As used to.]

I think that you will have to pour the same amount, otherwise it will be very dense visually. When the flour is on hand, in the process of kneading such a question will not arise.
I suppose you will have the look of your classic batch, but only with more water.
For the purity of the experiment - bake the way you would if about a friend not knew, but just bought flour in the store. As used to.



1. Take from a friend a double portion of flour for two batches. First, do as you would completely if it were not an experiment at all, but just purchased flour.
Do exclusively as used to and at their discretion.
We look. on the result .. this will show how technologically correct you are mixing for success.
If you have a water-absorbing capacity and even more (I admit this - our Panasik can withstand humidity even higher), like a friend's and the bread will turn out wonderful, then all questions will disappear.

Only if the first experiment fails, and the batch will be very different from what a friend will fail with bread.

2.Then we make one-to-one like a friend's and bake. If it doesn't work out, then the stove is already to blame.

[Varvarka]

Yes, I realized that you have to look at the protein content. I have 10. I have peeled rye. Flax, I’m probably dumb, but I don’t understand, now I only have the option to always bake with strong flour or panifarin? Why do others succeed in using weak wheat and ordinary rye?

Varvarka, do you have an oven?
If so, knead in HP, and transfer it to the mold for proofing (both fireproof glass and a ladle will do, the main thing is that there are no plastic parts). See what will happen. If the story is the same in the oven, then the ingredients. If it rises in the oven and bakes normally, then HP.
I had dances with tambourines around rye in HP (not Panasonic). And KP was to blame. When I baked, my roof fell through all the time.

Agree. 99 percent with the same recipe and in the oven would have come out a dull mess. Then doubts about the stove would immediately disappear.

Hurrah!!!! : yahoo: I'm happy !!! Finally it turned out my fluffy !!! Girls, thanks to all everyone who helped me! Lena, especially for you!
Olya, thanks for the recipe
A little, however, changed him (how could it be without it)
ZZ took a little less by 20 g, sunflower oil (no olive oil), and from 300 ml of water, 80 ml was replaced with serum. Baked on live yeast 6 g. And yes, another 1 tsp. put sugar)). Well, here's the result



It is fluffy, light, and the crust is just a fairy tale. Thin but crunchy))

[Nataliya]

Nataliya, hurray, hurray, hurray
Handsome, fluffy !!! Thank God that everything was decided)))))))
And we have a tragedy, we noted and burned an electric grill, or rather, it burned out itself, and did not work for a year. Don't buy Polaris, cheap can't be good. Now I only want Tefal, in the grill 90% is the covering of the panels.

burned electric grill, t

oh what a pity

The dough is very soft (and bread for a bread machine) on Tang Zhong
(Qween

I baked pies from this dough. Very soft, delicate. ... We must try some more bread. Svetlana, thanks for the tip

[Varvarka]

Oh girls! I found flour as much as 12 g of protein! Top grade, bakery. Right now I'm fucking such a fluffy!

Has anyone used it?



Shaw is no one. The second day I talk to myself
Varvarka, How are you? Did you get some bread?

[caprice23]

caprice23, here she is, darling. I bake on it and on any other Altai, I live in Altai. We also have 12 squirrels in the first grade. I have just the opposite problem - I'm tired of pussies, I want a damp bread, and Panasonic bakes this for me. Yesterday I baked French from a recipe book with rye flour and live yeast. Grown to the edge of the bucket, and the crumb is moist. I poured 320 ml of water. Delicious!
By the way, it was for this flour that we had shares in Magnet (33 rubles per 2 kg) and in Pyaterochka (we just opened them) for 29 rubles

We have never seen Altayskaya, neither in Magnet nor in the top five. Now Divinka has disappeared in our market in Vyritsa, and Limak is only the highest grade on sale .. But I have no stock of rye, I have to buy pudov in ozone

Magnet (33 rubles for 2 kg) and in Pyaterochka (we just opened them) 29 rubles each

We have in the region of 50 rubles. But anyway cheaper than Makfa

[Nataliya]

I found flour as much as 12 g of protein! Top grade, bakery. Right now I'm fucking such a fluffy!

Nataliyajust don't bake completely on this flour. Use as an addition to the usual. At least in French. Lena fffuntic we are taught that in French the kneading is quite gentle, it won't knead such strong flour. I once tried to bake on grains (very strong flour, I bake wonderful rolls from it, but I knead with a dough mixer) and it turned out to be a low loaf with coarse crumb.

[Mandraik Ludmila]

Mandraik Ludmila, and we have rye "Ryazanochka". Have you tried it? How is she?



Svetlana, thanks, I'll take note
Anya, and you also mix this flour with another?

[Natasha]

we have rye "Ryazanochka"

Natasha, I have not met, we often have a wizard, but I don’t love her

And how do you feel about rye "Raz da kvass"?
I take in the Platypus. And in the markets in tents I saw.



Ryazanochka in the Five is rye

rye "Once yes kvass"?

Oyat, I didn’t even see a rye ryazanochka in our top five, maybe they just don’t take it to our "village" (the neighboring regional center), and I didn’t see it in the city either

[caprice23]

caprice23, yeah, where is the Russian Federation ... And where is such a miracle sold?

Yoshkar-Ola 800 km from you



What nonsense, I can't add a technique to my profile. Whichever I start looking for, it is sure to be gone

Anya, do you also mix this flour with another?

It depends. Now a bag of 1 grade (but protein 12 g is declared) was brought from the village, I bake on it, add all sorts of others (rye, spelled). On the highest grade I often make baking. But she also baked bread on the same tower. Everything is normal with a batch, never a low one. I just don't like the taste of this bread, it's empty.

In fact, the strength of flour cannot be directly judged by its protein content. Strong flour - flour with a high gluten content. But besides gluten, there are other proteins in flour, and if they predominate, the flour will be weak.
For example, the protein content of rye flour is even higher than that of wheat, but there is almost no gluten in rye flour. And who baked rye breads know what rye dough looks like.
On the other hand, I have flour - grains, where the protein content is the most common - 10.3, but the flour is very strong due to the high percentage of gluten.

I have flour - grains

Please share, where, what is, how to use ...
Of course, I will find it on the internet, BUT from the user ...!

Krupchatka flour is made from soft wheat varieties. Designed for baking various types of bread, and can also be used as an addition to muffins, pancakes, casseroles, cookies. Grit is distinguished by its high protein and gluten content.
I started looking for this flour to bake rolls according to this recipe

Kalach Moscow (according to an old recipe) (Omela)

Still such a kalach baked:

Kalach "Saratov" (ang-kay)

On pure grains, without added gluten.
I found some grains in the Peki store, their page is on our website.
The flour looks like fine semolina and is really very strong. Kalachi are gorgeous! And I don't use it for anything else, the bank is for the rolls. I tried to bake French bread on gritty bread in Panasika - it turned out to be low and with coarse crumb. I'll have to try using this grit as an additive to the main flour - it seems to me that it should turn out better.



I also have durum wheat flour - semolina. She, too, with such small grains, but yellow. And the grit is white.

[SvetaI]

SvetaI, "now I love you .." (c) Now I understand! It remains to find ...

Tell me how to proceed.
In SD-2502, if the dispenser is closed even with minimal effort, then it does not open on time, and judging by everyone, when the last batch is in progress. 3-5% of what is laid will fall into the dough, and the rest then lies on the finished bread on top of a slide.

If someone managed to solve the problem by simple means, share your experience, please.

[alive]

In general, dear colleagues, remember we discussed the issue of freezing yeast.
I caught the comment of GURU - Sergei. And also an interesting article on storing instant yeast just in the refrigerator.
Quoting from the answer to freezing advice alive yeast

Your relative gave advice rooted in the Soviet past of total deficiency, when fresh yeast was bought for future use, both for baking and for moonshine.

Nowadays, preservation of fresh pressed yeast is mauvais ton. The fact is that any kind of preservation kills a huge amount of yeast, the smell of which will accompany any baked goods. In this case, the "freshness" of the yeast will go away immediately from the moment of drying or conservation.

Would you like to use canned yeast, please! But entrust the preservation to professionals and just buy dry active or instant yeast.

Fresh compressed yeast - it is fresh compressed, and nothing else.

And do not regret, this is how experience accumulates!

the whole article is here

htt *** p: //re**gistr**r.live**journal.**com/42828.html
remove the asterisks, because I cannot insert a link without them.
Or
dial in Yandex
"Instant yeast. Biennial versus fresh."

2. For flour.

In reality, it is difficult to evaluate flour without test baking. So only must be that if on one 10, and on the other 12 proteins and both of the same type, that is. with., then which is stronger with 12. But how much stronger .. FIG knows.
The only definite sign: moisture capacity. The one that requires more water is stronger.
Will HP outweigh it? until you check, you will not understand.
If not knead, then dilute. Can be very tasty to dilute, for example, CH
Actually, lovers of fuzzies should get some panifirins or pure dry gluten. Then any weak flour can be brought to the level we need. Enrich with CZ (malt) for flavor and fortify with gluten.

Well, one more thing. The coarser the flour is ground, the longer it takes to wet and swell. In HP, the time for swelling is not more than 5 minutes. Even weak coarse flour will give tasteless bread.
Therefore, one could try to bake the grit with preliminary kneading and let it swell very well. Perhaps after swelling, even water would have to be added right before the main batch.
to make the machine knead very soft dough, then it kneads better.
In any case, the result would be better than immediately on the auto program.

3. I watched as possible, instead of sugar, to feed the yeast stupidly from the outside.

Since they are so fond of simple sugars, and the various molasses there are unsweetened and there are simple sugars, I decided to see why then it is not common to add them to wheat bread.
Dug up that molasses not replace whole sugar, but they also work great as improvers, but they have their own taste and many have a dark color, which prevents them from being used everywhere.
That is, the replacement parts of sugar molasses will reduce the sweetness, improve the juiciness of the crumb, slow down the staling and blah ... blah ... will not make it worse, except for the color.
That is, you want a very cool juicy fluffy, then you can give a little molasses along with sugar.

Well, I really want to show you the Admin article. There, in simple language, about sugar and molasses percentages.
🔗

Tell me how to proceed.
In SD-2502, if the dispenser is closed even with minimal effort, then it does not open on time, and judging by everyone, when the last batch is in progress. 3-5% of what is laid will fall into the dough, and the rest then lies on the finished bread on top of a slide.

If someone managed to solve the problem by simple means, share your experience, please.

Hello! Not quite clear...

3-5% of everything is poured out of the dispenser on time, and the rest falls out of it only at the end of the batch?
What exactly do you put in the dispenser?
How much?
Do you clean the dispenser after use?
Does the dispenser open clearly when the trigger is pulled with a finger (when the dispenser is pulled out)?

Do not fill the dispenser tightly, the top cover of the oven above the dispenser should not press on the food in it.

3-5% of everything is poured out of the dispenser on time, and the rest falls out of it only at the end of the batch?
What exactly do you put in the dispenser?
How much?
Do you clean the dispenser after use?
Does the dispenser open clearly when the trigger is pulled with a finger (when the dispenser is pulled out)?

It's hard to say, I don't see how it is going. I think the latch is not fully retracted due to the fact that the hatch is pressed in. Therefore, it does not swing open. And then during the next batch or already heating, it opens.
I put only raisins. 200 g is obtained tightly, the lid slightly presses the contents. 5-10 raisins get into the bread, the rest ends up on the top crust of the baked bread in the form of a slide. Several raisins wake up past the bucket. If you lay less, so that there is not even the smallest pressure, then everything works fine.
Of course, I clean, wash, dry, put back.

Do not squeeze the lid.

[Trizhdin]

I put only raisins. 200 gr is obtained close,

Trizhdin, 200 gr is a lot. According to the instructions maximum 150 gr dried fruits or nuts can be placed in a dispenser.
Olya is right, and you cannot press it, as the raisins are compacted and stick together, which should not be.Therefore, it turns out that the load on the dispenser latch is exaggerated. Even if it opens on time, the raisins are sticky and can get stuck in the dispenser in chunks. While it flops into the bucket under its own weight, the kneading is almost finished and as a result - you have unmixed raisins on the surface.

Clean the dispenser and dry, there should be no sweetness or sticky latch, check by hand.
Use 150 gr of raisins in the dispenser and smooth so that they are not higher than the edges of the dispenser, add the rest by hand if you want more.
add a little flour to the raisins (1 - 2 tsp is enough) and stir so that it is dry and does not stick to the dispenser, but spills out freely when you open the lid.

Try this, it should work

Thank you, I understood everything. I used to do this, everything worked out, but packages with raisins come in 200 grams each, I wanted to use it completely in bread.

[Trizhdin]

Trizhdin, if you really want to fully use it, then you can add 50 grams of raisins along with all the ingredients when laying, and the remaining 150 grams into the dispenser. But in this case, the raisins laid down at the start will be ground into dust or almost for a full batch. Will you like this bread !? Try it.
But the raisins spilled out of the dispenser will remain intact, since they will be mixed into the dough at the end of the batch.

[Trizhdin]

Trizhdin, good day, and you just put the leftover raisins in a bag and in the freezer. It will lie perfectly. Even on paper. All dried and dried, even slightly, fruits ~ vegetables are in my freezer. And plums, and raisins (I do it myself) and apricot.
Try it, suddenly you like it.
Collect 150 g in three baked items ... Just right to load the dispenser!
Yes, you can just keep it in a jar in a kitchen cabinet, if possible.

Hello everyone
I made a mistake with the salt and the bread did not rise as expected, the salt tastes like one plus the children in the form of crackers have lost everything.

Oh, and I baked a handsome man again today. Omela Prescription Milk Bread. Only water was replaced with whey and potato broth in equal parts. On Altai flour, on the French program. Very very successful !! Just right!




I feel with such bread it will soon be time to go back to the store. I can easily grind half a loaf of homemade bread, but one slice of store bread is all. Doesn't fit

Pretty boy

How delicious !!! I would go for a couple too

[Olga]

Olga, Vitaly, yeah. Thank you). Everything, now taught by experience, I do not replace all the liquid with whey (no more than 1/3) and, if possible, add a little potato broth. It turns out fluffy handsome. Mmmm ....

[caprice23]

caprice23, Natasha, who is (is she?) Curious assesses fresh bread?

And this is our favorite furry family member. Meet the cat Pusha Climb where and where not. They were not allowed to taste, well, at least it turned out to be sniffed.

And we have an English cocker, she turned away, and the bread disappeared

[Nataliya]

I can easily grind the floor of a loaf of home

we bought a washing machine and several local boys helped to carry it upstairs. well I had to cover clearingtable. And simply invite him to dinner. Naturally there was homemade bread. The boys were soooo cracking it and one even asked me-And in what bakery do you buy such bread?
Nataliya, you have turned out handsome! get used to it soon and eat less.

[Olga]

The boys were soooo cracking it and one even asked me-And in what bakery do you buy such bread?

can be regarded as a compliment))

you turned out handsome! get used to it soon and eat less

I would like to, otherwise soon the wardrobe will have to be changed
Olgawhat wonderful dogs! But you don't have to worry about where to put the leftover bread. Or is he just fresh bread ready to eat?

Or is he just fresh bread ready to eat?

Of course, he would be glad to eat bread, in any form and in any quantity, but he cannot, he is at the stern, but he still steals everything from the table.




In the meantime, the essence and the matter of losing weight, I baked bread where all 325 whole grain rye flour.





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