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

[Natasha]

Natasha, and really handsome! Rita's recipe is very successful, I baked it, my husband and I liked it, but pure rye is everything for us!

Oh, and I was tormented to implement the Basic mode manually. Now the service heating, then a few turns of the mixer on the pizza, then again heating, then again the pizza

Yeah . But how nice it will now be to bake on the machine.

I haven't gotten to pure rye yet. And there are no fans. The husband and children love wheat. And this is me for myself. And out of curiosity I'll definitely try Rye too

Yeah . But how nice it will now be to bake on the machine

That's for sure. So I had to accidentally poke the wrong button and reset the program.

Now service heating, then a few turns of the mixer on the pizza, then heating again, then again pizza. First time like this))

And why turn off the heating and turn on the "pizza", you can take a silicone or wooden spatula and knead it by hand, let it continue, I actually do this sometimes, I like it, everything is under control and no unnecessary actions

take a silicone or wooden spatula and knead by hand,

I didn't think of it

I baked it on pressed, French, I liked the taste and there really is a difference, I did not catch the taste and smell of yeast at all, the only thing is slightly lower than on Turkish, but this is possible because of flour.
I just put 15 grams in a piece under the flour.

And I, on the contrary, baked a Frenchman on Pakmaye today. It seems not bad, but I have not understood yet. I bought several packages for testing, I will use it. But I'm thinking, there is some kind of emulsifier in the composition, it probably has an additional loosening property?

But today what has grown on Lux, to say that I am happy, is to say nothing
Yesterday I cut them into 10 grams and froze them, today I put the ice creams right on the bottom of the bucket, waited 20 minutes and covered everyone else according to the instructions for French.

[Thumbelina]

Thumbelina, so it grew right under the lid, a beautiful bread turned out

[Buttercup]

Buttercup, so I myself am at a loss is 400g of flour.

[Thumbelina]

Thumbelina, the correct flour for this program, fresh good yeast, that's the result Put flour of the 1st grade, it will be a quarter lower at once, the yeast will stale and the same will not turn out to be such a handsome man ... Besides, now there is a "growing moon"

Wow, what a giant!
Is it just on the water? And what kind of flour? And how many grams of yeast, all 10?

Waxing Crescent"

Oh there, th

Oh, there you are

We urgently need to bake too
I have a fad about the giants))

Ryazan flour, ordinary, high varieties, Lux from the freezer 10gr water from the filter 300ml.

Evona Lope Yeast. I put 6-8 grams on 400 g of flour. 10 haven't tried it. At a rate like 1.5-2 grams per 100 grams, that's what I do. I'm more afraid, it seems that it will smell like yeast. Doesn't smell?

I'm more afraid, it seems that it will smell like yeast. Doesn't smell?

It smelled like baking, now it will cool down, I'll try

I'm straight at least torn, and I want a giant and less yeast at the same time

[caprice23]

caprice23, in French you can have less yeast, it is even longer than low-yeast

Well, in French with 6 grams of luxury for 400 grams of flour, such a giant does not come out. Although it is necessary to try it purely on one water, otherwise I’ll stuff it with serum, then I’ll stuff it. I remember at first I just did it on the water, so good bread grew
SchA experimenting everything, so and so. Interesting to me

Definitely no yeast in the taste, 10g can be put in.

10gr can be put

Oh well...

with 6 grams of luxury for 400 grams of flour

do you mean fresh yeast?

Oh well...

So much for you, well, well

[Thumbelina]

Thumbelina, a good cut, large "voids" on top are norms at such a height, it should be "plumpy-plumpy"

[Vika]

Vikayes fresh



As I understand it, the more yeast, the less benefit? Or am I wrong?
For the same purpose, everyone around is trying to reduce the amount of yeast in baked goods to the minimum possible.

[Natasha]

the more yeast, the less benefit? Or am I wrong?

Natasha, this is a difficult question, they minimize the amount of yeast so that there is no unpleasant odor and, in addition, legends about the harmfulness of yeast are very common, and the fact that yeast contains a large amount of B vitamins is somehow forgotten ..

It is a valuable product rich in proteins, minerals and vitamins. Yeast is also a rich source of iron and beneficial microorganisms. The product relieves pain in neuritis, increases the body's defenses.
On the other hand, yeast is mushroom. In addition to harmless fermentation, they can affect individual organs, tissues, causing mycoses, allergies. This applies to individual fungi, which include saprophytic fungi (rot), if the yeast has deteriorated, then there may be they.

As one of the ancients said: - "everything is poison and there is a medicine ..." depends on the dose ...

But won't yeast, including saprophytes, die at high temperatures? maybe everyone scares themselves in vain, they can smell it if you shift it.

10gr is not felt in my bread, but it was an experiment and next time I will gladly put 8g, etc., in short, everything according to the Lunar cycles

[yosha]

yosha, of course, everything is correct, besides, we do not eat yeast with spoons, so the harmfulness of yeast, to put it mildly, is greatly exaggerated
Olya, uh-huh, the main thing about the lunar cycles

In the center of the crumb, when baking 90 °, they are definitely not there, like in beer or wine.

No, you are not mistaken. And the caves do not paint these bread. Blown bread. There is still a bud of gold. What is there to be proud of ...

And the caves do not paint these bread. Blown bread.

A Frenchman should be so bloated and with holes

Here I lie and laugh, my legs up. What are the battles for the puffiness of the French
Yes, what you like is the right one

And about yeast. The entire Internet is breaking spears about this notorious harm. And the pros sit quietly, bake with yeast and laugh.

The thing is that yeast in yeast in the store, in sourdoughs and so on is still YEAST. And if you don't like it, eat it on baking powder. That is, in any case, we will eat yeast in bread.
And the fact that they partially survive when baked has been known since time immemorial. No wonder you can make kvass and sourdough on crusts of bread. The temperature in the center rises for a short time, some part of the yeast, all the wounded-interrupted can survive.
Another thing is that they have survived this way from time immemorial and our ancestors ate-ate-ate this "surviving" yeast and were not aware of this terrible action on their part. At the same time, there is a bunch of this Yeast around and inside us, we have already adapted. And baker's yeast are not mutants from the Moon, but also their own, relatives.
When they are grown in production, they use all sorts of reagents and they scare us.
Well, the chicken is raw grain and all sorts of bugs. But when we eat chicken, we get it processed by it.
Yeast is reduced in baking so that it does not die in bread from lack of nutrition. So that overpopulation in their bread does not come. Yeast stinks dead, not living, just.
Well, if you don’t like "plump" bread, for greater density.
And if it doesn't stink .. then everything is normal ..

Under the condition of normal functioning of the gastrointestinal tract, that is, if there is no medical indication for individual intolerance to yeast baking

[Lenochka]

Yes, what you like is the right one

Lenochka,

[dose dependent]

Yes, no one breaks the hoard. And even more so it does not oppose yeast. 1.5 ... 2 gr. per 100 gr. flour is also recommended by the pros.

As one of the ancients said: - "everything is poison and there is a medicine ..." dose dependent...

... You can, of course, mess up the whole pack and watch how the bread will come out of your HP. But plump

My opinion is: dipping bread into olive oil - you need holes, smearing with butter - not needed.

[Yulia]

Yulia,

To each his own colors .. I started with 8 g of luxury for 400 g of flour for a Frenchman. I feel them terribly. Above 6 g for me is yeast-yeast. I also love plump, but, alas, due to the increase in yeast, I already tasteless

Psyllium experiments continue. I baked a little loaf tonight based on French

On low yeast dough, then baking 45 min.
250g flour in. village (Belonezhnoy)
220ml serum + 1h l. psyllium
1 st. l. milk powder (skim)
0.5h l. salt
0.5h l. instant yeast PAF-moment
10g butter
The result is a very recognizable taste, but at the same time there is a kind of rubberiness, which is not characteristic of French, as I understand it will be difficult to make a crunchy with psillum, but ordinary, daily whites will be very good!

My bread lay down and today in the morning the yeast is felt and, moreover, strongly.

M-dyaya ... Sometimes Olenka, 1.5 ... 2 grams of yeast per 100 grams of flour, as the pros recommend. Sometime after 10 gr. and I passed.

7gr the golden mean is obtained

I smell 8 grams.

A pack is enough for me 4 times. I put exactly 7 grams in 1 and 2 breads. And in 3 and 4 - already 8 gr.

For 400 grams of strong wheat flour + water, I use 7 grams of pressed yeast.
If I add 20-30 grams of whole grain flour to these 400 or bake with whey, then I already take 6 grams of yeast.
If I bake these recipes in the French mode, then I subtract the yeast in half to get the same texture, without extra fluffiness. but with a slightly different taste.
That is, if there is a fermentation enhancer / improver: whey, whole grain flour ..., then I reduce the amount of yeast so that the bread has a normal texture and taste so that it does not ferment.

Psyllium experiments continue.

Buttercup, what's the point? Why are you putting psyllium in your bread? I cut something through

[Natasha]

Natasha, Aha, I agree! about yeast reduction.

[Natasha]

Natasha, this is for those who are concerned about their health, reducing calorie content, "carbohydrate", reducing their weight. Healthy people may not need any problems without problems. I can not post it here, if not interested

[Buttercup]

Buttercup, I know all this and understanding. I don't quite understand what you are doing with psyllium in wheat bread? Do you reduce carbohydrates and calories in bread? What exactly do you mean by using psyllium in bread?

Specifically for bread, I know the use of psyllium as a gluten substitute. But what should they replace in wheat bread? If only the wheat flour is very weak. And so psyllium is very well used in breads made from flour of various cereals, in which there is no gluten.

Are you reducing carbohydrates and calories in bread?

Natasha, that's exactly what I wrote

decrease in calorie content, "carbohydrate", decrease in your weight.

You see, Natasha, now a lot of people of our age are in a borderline state of sugar in their blood, they are not yet diabetic, but the bells have already started, the use of psyllium is a way to eat bread almost as before, but to stop sugar problems and problems with excess weight. I think this is important, but perhaps I already have some psychological deformation to reduce carbohydrates in food. I agree, I follow this very closely, unfortunately insulin-dependent diabetes leaves me no choice. Perhaps this is not appropriate here, you tell me, if no one needs it here, I will write only in special. topic on psyllium, no problem.
What's more interesting, rye bread with psyllium does not require such dances with tambourines as without it, it is more predictable and "uplifting".