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

[Natasha]

Not. what are you .. write unequivocally.

Because, alas, no one at any age is immune from such calls. And when it calls, and you don't know, it's very bad. If you like candy, then the bells can ring very early in general.
Natasha, but just imagine: our French, crispy, just like before, and all so useful, even if you eat loaves
Still with cakes like that.
Alas, as long as any additive still changes the taste.

But if you put a little, then there is less harm, and the taste is practically not affects.
This psyllium is a gluten harm reducer, then you can replace some of it with it, that is, reduce the gluten content in bread, and a digestive tract improver in bread - they list its benefits in pages for any chela, even a healthy one.

but generally tin.
I also lived for myself, lived .. and then my husband had a medical examination at work. And there this sugar is also high.
Well, beer and other joys probably made themselves felt. And I actually planned to attend to this issue goraazdo later
I’ll also go now to buy psylliums and I’ll still have to master rye bread humanly, and not sit on my beloved Frenchman

Still with cakes like that.

Lena, you will laugh, but one of our members of the forum is now developing a recipe for a biscuit for 1 tbsp. flour.

Diet meringue "Long-awaited" # 34

She has already invented carbohydrate-free meringue and the like. She got me hooked on psyllium entot for me, in addition to dietary bonuses, adding it to the dough gives a definitely more predictable "hole" result.
I hope to make a rye bread recipe without hassle but using psyllium.

Alas, as long as any additive still changes the taste.

Yes and no, rye bread is absolutely authentic. My husband didn’t understand until I said it, and when I said it, he noted that he didn’t feel the difference, except that the bread was not so coarse, tough in consistency.
The night French taste is French, but there is no crunchiness, but this is a property of psyllium, it retains moisture, therefore such a crispy crust does not work, but for that such bread does not stale longer

maybe I already have some psychological deformation to reduce carbohydrates in food

Many of us already have mental deformity on various points and not only in food.

using psyllium is a way to eat bread much like before

Virgo, I don't understand this. If the recipe is the same, but one has psyllium added, then will the recipe bread become less carbohydrate in this version? Now, if you replace part of the carbohydrate-containing ingredient with psyllium, without compromising the result, this is understandable. Here's how easy adding to a standard recipe will lower carbs.

What's more interesting, rye bread with psyllium does not require such dances with tambourines as without it, it is more predictable and "uplifting".

Well, in the version with rye bread, psyllium just replaces the gluten missing in rye, which has a positive effect on the process and the result.

I absolutely agree that you need to take care of your health on time. Well, I don't understand about psyllium in wheat bread

[Luda,]

Luda, so in French you still add wheat flour. Write in what proportion you take psyllium flour.

Natasha, as I understand it, some of the flour needs to be replaced with psyllium.
And in sweets, I'm terribly harmful. I tried these desserts, healthy lifestyle sweets, so for me they do not replace my favorite harmfulness at all. And I really feel sweeteners.
For me, it's better not to eat anything for a long time, and then eat a cake, but real.
Nooo, if when they learn to do one to one, then I will be very happy. But now it crunches differently and the taste gives off some garbage.

We don't understand each other ...
Girls. tell me please, does psyllium inhibit carbohydrates and calories? Decreasing in the same recipe with psyllium versus a recipe without it?

Here's the Frenchman's recipe to shove psyllium what's the point ?? Will there be fewer calories and carbohydrates?

Buttercup, GREAT idea with rye bread!

[necessarily]

If just as an additive, it simply provides better assimilation, but, of course, you cannot see the benefits of this in a magnifying glass. Replace some of the flour necessarily it is necessary. And the more the better.
Ideally, no flour at all ..

Lena, that's what I'm saying, I don't see the point of adding psyllium to wheat flour. If part of the wheat flour is replaced, or even all is replaced with flour from another cereal and psyllium is created to replace gluten, then it is understandable.

Easy to add for the benefit of assimilation ? It is necessary to read about this option. I don't know how the presence of psyllium affects digestion.

Lena, on the one hand, the addition of psyllium leads to a decrease in the rate of "absorption" of carbohydrates into the blood, approximately like bran, only slightly more effective.
On the other hand, Natasha, in ordinary bread the ratio of flour to water is 400g per 260ml, in bread with psyllium for 400g of flour 400g of water, feel the difference, plus 2-3 hours of a spoonful of psyllium, which is finally not carbohydrates, by the way, the volume may be even larger ... Now I bake in small portions, I want to experiment, but there is no one to eat large volumes When the result is ready, I will draw up a recipe for a standard 400g
About the proportions of skok flour replaces psyllium, it's not so simple, here you have to take into account both water and flour. Rough: 1 tsp. psyllium in 100ml water instead of 100g flour, but this is very approximate ... I just recently started baking with psyllium

Well, there is moisture-absorbing fiber. All sticky swelled along with various uselessness in the tummy and gave him a magic pendal to accelerate the exit from the body
But it does not reduce the laboriousness of the work on processing the same gluten and does not prevent excess from being deposited in completely unnecessary places.
That is, if it is an additive, then it is just like a purifier.
The full-value benefit is just so-rastakaya only with the maximum replacement of unhealthy flour with this miraculous psyllium.

Let's assume that the stomach and gastrointestinal tract are not entirely rubbery, and it's one thing to eat 3 pieces of bread where there is 2/3 flour, or 3 pieces of bread where there is half flour, there is still a difference .. but if you start eating without restraint, then with no psyllium will help.
And as for the purification ... so it is necessary to drink just water with psyllium and then yes .. "there is no queue for a white friend." And if in the product, bread, cottage cheese, etc., then there are no external effects, it has been verified. True, one diligent one added 4 tsp of cottage cheese to 250g. psyllium .. so it is better not to do it, if emergency weight loss is not planned
By the way, they bake like a cake on one psyllium, I can't remember where I read it ...
Dissolving Psyllium Video
Oopsie-Bread or Bread-Cloud - Flourless, Diet, or Athlete # 6

Virgo, here you have a holivar about psyllium played out. I come to Dandelion to the rescue, because I am here to blame for Karoch, I am constantly experimenting with psyllium, see my latest recipes. Goal: Reduce the amount of white flour by replacing it with psyllium. Proportions - about 50g of flour (I use 1 grade) = 1 tsp. psyllium. The ratio of flour to liquid seemed to be 1: 1, I make pies and white bread out of it. Now I'm trying to bring the rye-wheat sourdough to the taste I need.
There is no bread maker, I bake in the oven, so I don't go into this topic. My goal is to maintain the 23kg dropped, I don't care about gluten-free recipes, although this aspect will be useful to someone.

[Anya]

Anya, thanks for stopping by, but the fact that I connected to psyllium is your merit

I even ordered it for i-herb)
I read about the usefulness.

I put a Frenchman with 7 grams of Lux ice cream.

Ol, and you still add panifarin?

Ol, and you still add panifarin?

There is no flour in this and the stove is moving like that

I put the milk on 7 grams.

and so the stove is shaking

Ol, if the stove moves during the kneading process, be sure to wipe the legs from below. Over time, the rubber feet of all devices become dirty (dust, crumbs, etc.) and the intended grip with the surface on which the device stands decreases.
You just need to periodically wipe it with a damp cloth, so as not to happen to HP "suicide"
Well, if in general the bun knocks hard when kneading, then the dough is steep for HP

and so the stove is shaking

Well, in another Temka they wrote that Panasonic never jump, that only Redmonds "run" on tables.
My Redmond doesn't move even on a steep dumpling dough, although it squeaks.

Oh, I have a surprise again !!!)))
Baked milk from general-purpose flour Alekseevskaya. Protein 12. Why is it in the French regime. It turned out beautiful, tall, but with a thick crust !!! I'm really crazy
Not one thing is so different))

but with a thick crust !!!

Apparently in the French mode it "fries" more strongly during baking. I'm confused with the regimes, my dietary and low-yeast modes are confused

Yes, I already noticed that in French the crust is more pronounced, but that would be so much !!! I will know now. And the flour is strong along the way, this also played a role, because when the same milk was cooked on a weak bake, the crust was not so thick.
Oh, how can I still remember everything

and in another Temka they wrote that Panasonic never jump,

Correctly wrote, for eight years of use in "dancing" my 255 model has never been seen.

wipe her legs from the bottom

Very correct advice, about once or twice a YEAR I clean the legs, because I push the stove to the edge of the countertop and the dust accumulates a little. I notice this fact by the "prints" of the legs on the table top. Also, when the legs are "dirty", the HP moves easily, without the slightest effort, with "clean" the grip with the surface is enhanced.

[caprice23]

caprice23, the presence of milk, the same affects the color and quality of the crust, as far as I remember

I know the color. Rumyayayany turned out !!! I don't know about the thickness. But on weak flour there was no such crust, even on Makfa it was not))

To soften the crust, while the bread is warm, you can wrap it in a paper towel and put it in a plastic bag, it will get a little damp, but it will no longer be crispy. When I don't want a crusty crust, I generally leave the bread to cool down in a closed CP. And it's better for my parents with their dentures, my mother bakes in the evening and takes out soft bread with a soft crust only in the morning.

I threw a towel on top. But I don't like the soft crust. I love what would crunch. Mine will play with pleasure. But still, such a crust is too much)))

[Natalia]

Natalia, thank you, I will wipe the legs without fail, but this is how I put it, figuratively, when a cool bun it just shakes, I have already figured out which recipe with this flour is and I add 50ml of water over the recipe.

For so many years I had a bread maker and never dared to bake rye bread (100%). Thank you for guiding you on the right path
Is it so small or so? And it’s baked, very tasty, there would be more seeds, but I’m afraid for the bucket (and I’m already breathing on fire). And even the shape is pretty, nothing has failed

[Natasha]

Natasha, yes, rye turns out to be small compared to white and gray ones, but what a rich taste. Small and heavy. The photo is a little out of focus, but judging by the roof, everything turned out optimally!

I know the color. Rumyayayany turned out !!! I don't know about the thickness. But on weak flour there was no such crust, even on Makfa it was not))

you made the right conclusion. Your bread is poorly mixed. Do it with pre-mix and see the difference.
Or loosen up your torment CZ. Mix in half with weaker flour, just c. from.

Here's what happened

[Lena]

Lena, that is, on such a strong flour it is better to bake on the main one, right?



Olga, another handsome man and do not need any 10 g of yeast

[Natasha]

Natasha, Well look.

Whatever flour we put in, the stove has the same batch. At the same time, the flour can differ totally.
For example, you now have 12 squirrels. But you still need to see how it swells. Or maybe these 12 proteins are wetted for an hour.
And now count it up, if you put such a strong flour, and even a long-lasting one, on a gentle delicate French regime, then you will get killer crusts at the exit.

That is, in fact, baking suggests to mix it harder.
You ask, what's the best? on the main one?
but if the flour is fast-playing, that is, bam - moistened with a maximum of gluten, then the main one will help greatly and remove all problems.
And if it is not fast, then the main one will not save. Because the flour will swell when the whole batch is over, for example.

Here in practice you need to look.
If a good result comes out on the main one, then French is definitely weak for her.
And if there are bad crusts on the main one, then it is necessary to give a preliminary swelling longer, so that there is already gluten there by the kneading.

That is, you will have to experiment more to determine how best to deal with this flour.
If you just need additional swelling, then you can then try and make French with it.

Do you understand my gibberish?

Here's what happened

Olenka, he needs a little more water.

Olenka, he needs a little more water.

This Kuban flour spoiled all the recipes, before pouring 250ml into Makfu, now 300ml and still little and live yeast

Olenka, he needs a little more water.

I agree with Natasha.

This Kuban flour spoiled all the recipes, before pouring 250ml into Makfu, now 300ml ..

but you can make a chubby
Yeah, add some water - it will probably come out awesome.
if very annoying, just dilute it with usual. Delov something

Do you understand my gibberish?

Got it, got it

[yosha]

yosha, Natasha, you have a pretty Bread.

Even in half when you bake 50-50 Bread is low. Because of the rye flour. And if more than half of it, then ... like that!

Even in half when you bake 50-50 Bread is low. Because of the rye flour. And if more than half of it, then ... like that!

I would not say. Today - 400 rye (of which 150 - in sourdough + 250 in the dough) and 100 wheat 1 grade. And 2 tsp. psyllium, replacing 100 g of wheat flour out of 200 according to the recipe. The roof is convex, the view is decent. I won't say about the taste yet - it's getting cold.
And it started with this
Do not pay attention to the little one - it is different.

[exactly]

Roof - convex, decent view

Well yes! Very worthy!)))
And I always have a "convex roof, the view is excellent."
But the "height" is still not the same as that of the wheat-rye, Anna.
I used to bake a lot of semi-rye and rye with sourdough. They do not differ in special splendor and height. I exactly and only she said about it.
And Dandelion always says the same when Westphalian bakes ...

And yours in the photo - is it from HP or from the oven?

Girls, well, found to compare simply rye with rye with sourdough.
Rye bread itself is low because there is nothing to rise, there is no gluten. But when we put in at least a little wheat, then its gluten tends to puff up and give the bread a beautiful shape, if only there is enough strength.
Rye flour kills these strengths. There are substances that neutralize gluten.
But if these substances are neutralized by themselves, then the bread will be higher.
The coolest and best neutralizer is sourdough.

Therefore, rye bread with good leaven cannot even be compared with ordinary bread without it. Sourdough is a very cool power to preserve not only taste, but also appearance.

Therefore, rye bread with good leaven cannot even be compared with ordinary bread without it. Sourdough is a very cool power to preserve not only taste, but also appearance.

It seems to me that the sourdough is weaker than yeast in terms of raising heavy dough, although the yeast is more capricious to excessive kneading or kneading, and the sourdough is not so sensitive to manipulation, well, if only a little peroxide the bread.

I answer immediately to everyone: from the oven, with sourdough, but also + 5g of yeast, because I need sourness from the sourdough, I'm not afraid of yeast

[Anna1957]

Even in half when you bake 50-50 Bread is low. Because of the rye flour. And if more than half of it, then ... like that!

I would not say.

Anna1957, thank you for the innovation and your experience!

But I will explain a little, baking in HP and in the oven is already a different "space", with simple yeast and sourdough there is the same difference, and you also add psyllium, which is the third option.

Here the girls have always baked bread with the addition of rye flour - traditional for Panasonic HP methods. That's what they talk about. Therefore, the comparison of your breads with bread baked in KhP is not entirely correct.

With your suggestion, Lyudmila began to master the addition of psyllium for baking rye bread in a bread maker (I remind you that this is a separate "space").
I'm sure there will be those who will like the option with the addition of psyllium, but for us this is new and everything is still ahead

her .. if in science, then everything is more complicated.

The strength of the leaven can be quite different. Starting from equal to yeast, to completely yeast-free version, when yeast must be added additionally.
Sourdough = taste (that is, it is full of accumulated tasty, useful and chemically active substances) - this is the main function, the most basic +
additional, not always necessary: ​​the content of the yeast responsible for the rise.
As a rule, the yeast is weaker in terms of rise, because the function of raising there is secondary, there, along with strong baking yeast, there are also wild weak yeasts, well, over time, the leavens age and also weaken.
Both yeast and sourdoughs are equally sensitive to kneading, they need them to get oxygen and nutrition.
Simply rye bread in the presence of sourdough - that is, an acidic environment with active chemicals, behaves more stable. It holds gas more easily, spoils wheat in the composition less. This is expressed in the fact that it seems that the case is in yeast.
But the point is the improver - the leaven.
With the leaven, completely three separate parallel processes are started, each on its own and works in different ways:
- accumulation of taste (bacteria in the leaven respond)
- volume maintenance due to improved gas retention (chemicals from the starter culture)
- raising bread (yeast in sourdough or just added from the side I answer), just if there is not enough yeast in the bread, then it can be crushed less often.

And .. for rye bread, the high baking temperature is essential. The bread maker is below the required one. Therefore, yes - for rye bread HP and oven = these are very different units.

Sorry to interrupt an interesting topic ...

Corrected the translation of the program tables for the European stove 2512. Added a few explanations for the tables.
All (ANY !!!) edits and comments - ARE ACCEPTED!

the picture through the forum gallery is UNREADABLE, therefore

Link to the picture on the photo hosting

🔗

[Waist]

Waist,

How fast you are. Yesterday we found out about psyllium, and today everyone is baking. And I, too, decided that it was the right thing, but so far I am just swinging, planning and choosing where to order.
Why aren't these psylliums of yours for sale near your home? a? they could not find something useful closer