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

Somehow, I wanted to be square, but while I was dressing up, my men smeared and laid the caviar

[Natasha]

NatashaAnd with caviar they look tastier

Hi, lovely companions
Happy New Year, that interesting and happy life that you want, and so that you and your loved ones have enough health for all the wishes
Delicious breads and long work for our Panasonic

And as for the hazards, additives, and so on, I have long wanted to tell how one friend of mine defended the Doctor's, and, accordingly, conducted a study on this issue, on the subject of the stability of our body to doses of various nasty things within the maximum permissible concentration (MPC). So the body for a very long time is able to simply throw them away, provided that there are no serious chronic diseases in a fairly neglected state.
Therefore, if you make it a rule to constantly eat bread with coal, then yes, the body may not endure. And if a couple of times on a holiday, then FIG, if the gastrointestinal tract is normal.
But as far as I know, activated carbon in modern medicine was changed to enterosgel due to the fact that coal, as a very dry instance, is hygroscopic and if a person has gastritis, then excess dehydration is not beneficial, coal could often not be treated.
And modern enterosgel is soft and devoid of this minus.

That is, activated carbon is often not worth eating. But once in the composition of bread with additional moisture - there will be no harm.

But once in the composition of bread with additional moisture - there will be no harm.

Thank you, now everything is very clear ... I'll go set myself one

[Buttercup]

Rye with psyllium began to turn out to be straight beautifully porous

Buttercup, please write a recipe. Or is there somewhere?

[Daria]

Daria, there is no formalized recipe yet. I'm still going, but everything is lazy, then there is no time Or rather, I'm not sure that such troubles are needed by the people. All the same, complete automatism does not work, you have to help with a silicone spatula

peeled rye flour 400g
fermented red malt 25g
water or serum 330ml
psyllium 1h l
salt 1 tsp l.
honey (sugar) 1 tbsp. l.
yeast 1.5 h. l.
Rye program. First, pour the liquid with salt, honey and psyllium mixed in it, stir the psyllium slightly after dissolving the salt and honey. After that, I immediately pour SAF-levure into the liquid, while the bucket stands at the equalization of temperatures, the yeast is already starting to work. You can use live yeast, but here I will not say exactly how much to take. Pour flour and malt on top of the liquid. You can add cumin and coriander to taste. When the kneading starts, you have to help with a silicone spatula, there is no kolobok on pure rye, and if you do not help, this "plasticine" will accelerate in the corners. After finishing the batch, trim everything with a spatula. Then Panasik will do everything himself

Hi, lovely companions
Happy New Year, that interesting and happy life that you want, and so that you and your loved ones have enough health for all the wishes
Delicious breads and long work for our Panasonic

And as for the hazards, additives, and so on, I have long wanted to tell how one friend of mine defended the Doctor's, and, accordingly, conducted a study on this issue, on the subject of the stability of our body to doses of various nasty things within the maximum permissible concentration (MPC). So the body for a very long time is able to simply throw them away, provided that there are no serious chronic diseases in a fairly neglected state.
Therefore, if you make it a rule to constantly eat bread with coal, then yes, the body may not endure. And if a couple of times on a holiday, then FIG, if the gastrointestinal tract is normal.
But as far as I know, activated carbon in modern medicine was changed to enterosgel due to the fact that coal, as a very dry instance, is hygroscopic and if a person has gastritis, then excess dehydration is not beneficial, coal could often not be treated.
And modern enterosgel is soft and devoid of this minus.

That is, activated carbon is often not worth eating. But once in the composition of bread with additional moisture - there will be no harm.

And you can ask, why should a cloven-hoofed reed musical instrument ?! Even one-time ?!

Thank you! I will definitely try. I thought there was at least a little wheat flour there, but one rye had such holes !!!
Recently I also baked with psyllium and also without wheat, on oat flour + a little buckwheat. It was necessary for a child who cannot wheat.
Came out low dense, but bread !! They are happy, this is the main thing

[M @ rtochka]

M @ rtochka, I bake pure rye, consider this my "fad"

And you can ask, why should a cloven-hoofed reed musical instrument ?! Even one-time ?!

well, if you don't just jump, sleep or gnaw on this language instrument, but use it exactly for its intended purpose (some with hooves can do things that others won't be able to do without hooves), then
musical artiodactyl, it is no longer just an artiodactyl, but an extraordinary creative person, a dream and an idol of other artiodactyls

And where is this artiodactyl with a reed musical instrument? Have not found

And where is this artiodactyl with a reed musical instrument? Have not found

I also

And where is this artiodactyl with a reed musical instrument? Have not found

It was allegorical, that is, why bake this bread with coal (what for a goat accordion).

I bake pure rye,

also once a week became such an oven, delicious, of course.
I tried it with psyllium, but these holes did not come out (it turned out to be an ordinary rye small-hole brick. I put 16 grams of fresh yeast and baked it on the automatic program. It is better to stand in the service mode, probably
I will try further
I really want holes

[M @ rtochka]

Better in the service mode, probably to defend

M @ rtochka, it very much depends on the yeast, on the SAF-levure, when they wake up in the liquid during the temperature equalization, there is enough time for a standard program, and when the SAF-moment, I keep it in the service mode up to almost 1.5 increase in volume. I think the hand will quickly fill up and it will turn out as you want

It was allegorical then

Intriguers!

well, if you don't just jump, sleep or gnaw on this language instrument, but use it exactly for its intended purpose (some with hooves can do things that others won't be able to do without hooves), then
musical artiodactyl, it is no longer just an artiodactyl, but an extraordinary creative person, a dream and an idol of other artiodactyls

I will not even argue, of course it is!
But in bread, coal on .... on ?!

And where is this artiodactyl with a reed musical instrument? Have not found

Vit, the cloven-hoofed one is not red, it is outside the scope of your interests, and therefore did not find

Yesterday I baked Borodino bread for the second time, I did not change the scapula, since it was hot and does not come off. So one narrow side did not mix in and there was a strip of flour. The second time I bake this bread and the first one was the same. I usually bake plain white and I don't have any such problems. Why do you think this is so?

Yesterday I baked Borodino bread for the second time, I did not change the scapula, since it was hot and does not come off. So one narrow side did not mix in and there was a strip of flour. The second time I bake this bread and the first one was the same. I usually bake plain white and I don't have any such problems. Why do you think this is so?

Rye dough is heavy for prodding, it definitely needs help. And what happened to the scapula ?! What does it mean?
In general, when baking any bread, especially at the initial stages of mastering bakery, it is necessary to control the bun. Check out the Admin for entire treatises on this topic. I'm on the phone, it's inconvenient to insert links. But this information is easy to find on the forum.

Prikapelas means it is not removed at all. Of course, you can probably try soaking it, but I don't have time to mess around with it yet. I bake bread almost every night. And then the new year wants something like that and black bread tastes better with salads. And about the kolobok, Panasonic is so good that all the ingredients were filled in and that's it, or else in the process of kneading it is necessary to scrape off the flour from the walls, but with a rolling kolobok it is quite problematic to do this. The only thing that you need to accurately track the proportions. Maybe, of course, I'm wrong, but the bread turns out to be very tasty.

But in bread, coal on .... on?

Soon someone will finish adding greens to the dough, or even blue. On a green slice, sausage with ketchup will look original. But I will not do that.

[Love Yu]

Love Yu, this is a feature of the bread machine when baking rye on the program of the same name - it kneads in one side, and unmixed flour remains in the opposite side of the bucket. I do it at night on the timer, so I had to come to terms with this feature. The bread turns out to be delicious, and I just peel off the flour in the morning. But for such a company, this is a serious flaw.

[Vital]

Soon someone will finish adding greens to the dough, or even blue. On a green slice, sausage with ketchup will look original. But I will not do that.

Vital
but what about creativity? Van Gogh was also not immediately appreciated.
BUT .. I tried ... to tint bread with brilliant green. In general, it paints well, and even no one got poisoned, because I was the only one who tried it.
Only he is painted after baking. And the color fades, it turns out dull garbage, it also gets dirty



but actually there is a food American gel. You can try making a rainbow bun. And do not dare to throw slippers and chop creativity at the root

[Love Yu]

Love Yu, this is a feature of the bread machine when baking rye on the program of the same name - it kneads in one side, and unmixed flour remains in the opposite side of the bucket. I do it at night on the timer, so I had to come to terms with this feature. The bread turns out to be delicious, and I just peel off the flour in the morning. But for such a company, this is a serious flaw.

And if you try on other programs on the main one, for example? She kneads white bread well. Or maybe it's all the same in the scapula? Can anyone experiment?

And if you try on other programs on the main one, for example? She kneads white bread well. Or maybe it's all the same in the scapula? Can anyone experiment?

The other program is not right. Try putting the ingredients in this order: oil in the center of the bucket, right at the junction of the spatula and pin, then the liquid, and then all the other ingredients. This way, less flour remains at the edges. But in any case, it is better to track down the bun and help him. It's not about the program, it's about the rye dough.



Of course, I understand that our HPs are the best and fully automatic, but it's so great to chat with a kolobok, watch how he spins, help him, call for good behavior

It's not about the program, it's about the rye dough.

Absolutely right! This is most likely wheat flour in Borodinsky, but with pure rye without manual help, it is absolutely impossible, at least 2 times, in the beginning to help scrape off flour from the corners and after kneading form something that looks like a loaf, otherwise there may be an empty circle in the middle ...
And dye the spinach green? I understand it will not be a bright color, but a brown-green tint will work out well

make a bun

Buns are allowed, but bread is sacred. If anything, I'll scratch it. Straight with two paws.
I didn't get enough sleep ...

[Lena]

BUT .. I tried ... to tint bread with brilliant green.In general, it paints well, and even no one got poisoned, because I was the only one who tried it.

Lena, you still do not risk it, we need you alive and well. I think everyone knows what greenery is, what is aniline paint, but just in case, under the spoiler

Brilliant green (tetraethyl-4,4-diaminotriphenylmethane oxalate) is a synthetic aniline dye of the triphenylmethane series. Technical names and synonyms

[Ninelle]

Ninelle , thanks for the advice on bookmarking food when baking rye bread. I will try.
Love Yu , I would not do rye on other programs - the dough is still very heavy, and long kneading is contraindicated in rye flour.

long kneading is contraindicated in rye flour.

It is not contraindicated, it is useless, and so knead as much as you want - no harm, it just does nothing.

[Mandraik Ludmila]

Mandraik Ludmilamaybe you are right, but it seemed to me that a long kneading, as it were, liquefies the rye dough, and more flour must be added. And I want to bake everything on an automatic program. But maybe it just seemed to me.

[solnyshko1]

solnyshko1, there is a great recipe, it is almost always obtained on standard mode. Try

Bread only on rye flour (Westphalian type) (Author Kosh) (Elena Bo)

I didn’t brew malt in this recipe, I just poured it in, I just added malt liquid to the general liquid.
Another paddle-comb on rye is used to reduce the load on the engine, and the dough itself is "purple".



Now I only make rye bread with psyllium, my bread is more porous and softer than regular rye.

[Mandraik Ludmila]

Mandraik Ludmila , thanks for the recipe, I will definitely try. I love pure rye bread. Only it will be necessary to level the bun on the bucket, so that it turns out beautiful and even)))

I once made activated charcoal bread. Everything turned out spectacularly, but the taste is still specific - it gives off a little charcoal, especially on the second or third day. And the view is not very attractive to food. So we didn't like it.

I also tried it with coal ... I won't try again ... maybe of course I did something wrong ... but no one began to eat it ... for several days I ate it myself and cried, this coal completely disappeared and the aroma of garlic and the taste of malt ... and in general the bread became incomprehensible, but I noticed that after it there was a strong dry forest in my mouth

Guys, I brought you some delicious bread. Never dietary, but impossible to come off. I recommend to everyone.

The recipe is here:

Wheat bread with sour cream and whey in a bread maker (Admin)

I brought some delicious bread.

Checkmark, this is good, let's try. Just right for my Cubs!

IN

I also tried it with coal ... I won't try again ... maybe of course I did something wrong ... but no one began to eat it ... for several days I ate it myself and cried, this coal completely disappeared and the aroma of garlic and the taste of malt ... and in general the bread became incomprehensible, but I noticed that after it there was a strong dry forest in my mouth

So I say, .... why ......?!

[Galina]

I baked the usual Italian, added charcoal. Has baked already twice, for the second time to order my son to celebrate with friends. Garlic, malt is clearly useless, in my opinion. I just needed a taste of white, not spawning, fluffy and not satisfying, but cardinally black. The result is exactly this turned out, for caviar, red fish and goat cheese sandwiches I will make it according to my mood, but this is a matter of taste.
Yesterday, bread from first grade flour did not work at all, there is a crust, crunches, the roof is perfect, and everything inside is sticky and unbaked. Flour from Divinka, last year I baked from it more than once, I was very pleased. This is flour from the new delivery. Throw out the flour or can you find a way out with it? (Dear infection!)



Galina, things like that sometime. Very tasty

[yosha]

yosha, transfer such flour to pancakes.

The other program is not right. Try putting the ingredients in this order: oil in the center of the bucket, right at the junction of the spatula and pin, then the liquid, and then all the other ingredients. This way, less flour remains at the edges.But in any case, it is better to track the bun and help him. It's not about the program, it's about the rye dough.



Of course, I understand that our HPs are the best and fully automatic, but it's so great to chat with a kolobok, watch how he spins, help him, call for good behavior

So it seems that flour comes first in our bread makers, and only then water. It seems like no other way. Indeed, you probably have to wait and catch the moment when the kneading begins, given the fact that I bake at night and the kneading starts 40 minutes after turning on, this is certainly not very convenient, but what to do. Once I baked onion bread, there it is necessary to add overcooked onions when kneading. So when the kneading began there was an interesting moment on TV, so I made it to the kitchen just when it was almost over and the bow did not have time to intervene. Without hesitation, since the batch cannot be repeated (it may of course be possible, but I don't know how) turned off the bread maker and started it over again. In the end, this was the first time I did not get bread.

So it seems that flour comes first in our bread makers, and only then water. It seems like no other way.

The order is indicated, but nowhere is it written that it is impossible. So, I don’t know it’s more convenient for me to start with liquid, it just so happened that before that on previous HPs I started with liquid and now it’s not convenient for me otherwise. At least, if you start with liquid on rye, nothing will happen with HP.

I also always start with liquid. By the way, flour is less dusty when started with liquid.
And my shoulder blade is also hot, I never take it out.
Everything always bakes well.
Only I don’t bake rye bread, no one in my family likes rye bread.
I bake myself sometimes

Darnitsa bread from fugaska

Or

Wheat-rye 50x50 bread with live yeast (bread maker)

The order is indicated, but nowhere is it written that it is impossible. So, I don’t know it’s more convenient for me to start with liquid, it just so happened that before that on previous HPs I started with liquid and now it’s not convenient for me otherwise. At least, if you start with liquid on rye, nothing will happen with HP.

Thank you! Next time I'll try ...

[Natasha]

Natasha, you write something strange. If such a weak flour, then yeah - for pancakes, dumplings will be perfect. But if you do not chase the height of the loaf, then you can try to sharply reduce the water, add a little ascorbic acid-whey, and make bread on a dietary or French mode. There, the batch is weaker. And it will not kill the weak flour.
It is, of course, unlikely that flour is sick. But these are good crusts, and very sticky inside - alarming.
Maybe, of course, it was stupid lot moisture. The first grade can be weak and then definitely less moisture-absorbing.
If everything works out now, and the flour is healthy, then you can bake then as usual, but mixed with strong c. from.
The weaker grade 1, the tastier it actually is)))



Why shove coal?
And then, that sometimes I want to be colorful.
After all, it is beautiful: black and red? and if the glossy black surface and red transparent droplets of caviar .. Superski, right?

In fact, it is a very difficult task to get a bright unusual shade. I wanted to make a three-color pigtail bun. Decorative.
Well, I can't get a vivid color. The dyes will tarnish after baking. That is, the old-fashioned option, white dough, and a colored coating on top - remains a forced decision.

And, for example, if you bake a lamb in the form and make everything colorful, bright, it would be beautiful. But that just turns out dull and uninteresting, alas.

[Lena]

Lena, yes, I myself was in shock, the first time like this. I'll try to reduce the water, although the roof is fine. I was so upset that I did not take a photo, I will now bake something from it.

very weak flour with an excess of moisture, it gives it up during fermentation and may not withstand two strokes. On the second workout, this may have happened. Gluten is alive, and it gave its normal form.
I would like to hope that this is exactly the case, because it is quite real.
Otherwise .. it is precisely the disease.Have you tasted flour? isn't it too sweet? or bitter?



more .. maybe this flour has a strong enzymatic activity, well, like rye or very fresh CZ.
Weak grade 1 in activity and usefulness is close to CZ.
It is necessary to reduce the water and be sure to add an acidic component. Kefir, whey ... yeast))) to reduce this activity.
Ascorbic acid can only increase gluten, but it is necessary to reduce the activity above.

The order is indicated, but nowhere is it written that it is impossible. So, I don’t know it’s more convenient for me to start with liquid, it just so happened that before that on previous HPs I started with liquid and now it’s not convenient for me otherwise. At least, if you start with liquid on rye, nothing will happen with HP.

So it seems that in our bread makers, first there is flour, and only then water. Indeed, you probably have to wait and catch the moment when the kneading begins, given the fact that I bake at night and the kneading starts 40 minutes after turning on, this is certainly not very convenient, but what to do. Once I baked onion bread, there it is necessary to add overcooked onions when kneading. So when the kneading began there was an interesting moment on TV, so I made it to the kitchen just when it was almost over and the bow did not have time to intervene. Without hesitation, since the batch cannot be repeated (it may of course be possible, but I don't know how) turned off the bread maker and started it over again. In the end, this was the first time I did not get bread.

I'm not a techie even once, but from what they explained to me, it is not recommended to pour water for two reasons, the first, this yeast can get wet ahead of time, this moment is generally purple for me, because there is a dispenser, the second is that you can damage the oil seals and the bucket will flow (perhaps heresy, I do not argue), so I pour oil on the pin, water will not flow through the oil. This is not a guide to action at all, just my decision, and for almost four years everything was fine with HP, I suspect that it did not fall from an excess of moisture on the blade.

Yeah, it is precisely because of the active effect of water on the oil seal near the pin that there is panasik know-how for flour down.
But the manufacturer makes foolproof and reinsured.
First, he argues that you can not only put water in there, but all sorts of acids and sugar water, that is, the chemical composition can be of any activity and apply a delayed start to this for many hours.
From which we can draw an accurate conclusion that if the oven is baked without a delayed start, that is, if the pin is not left in liquid-oil for a long time, then there is no danger.
But if you soak the pin for long hours contrary to the instructions .. then this is at your own peril and risk.
About the stability of the cushioning material near the pin for long hours of lubrication-wetting with different liquids - oils))) (why is it decided to underestimate sunflower oil? This is still some chemically active thing, pour it on rubber gloves and do not wash it off, and you will see a reaction over time ) you have to ask Sasha.

I, personally, do not understand at all why the liquid goes down. What is better? (If, of course, this is not just a habit). If I use live yeast, then I use the sponge technology. I measure out the water, yeast as much as I need in a bowl-cup, there is part of the measured liquid, part of sugar and a little flour, flour in the bucket (salt in the middle), all sorts of additives to taste, the rest of sugar, butter, pour out the water, and then the yeast talker. I put it in the bread maker and while the leveling is in progress, the yeast is already starting to work. It may be wrong, but everything turns out well and is calm for the yeast (good or not). And I don't bother with dry yeast at all, just not to forget the scapula