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

sorry, I can’t, I’m like that cat, crying eating cactus - I walk around this bread, I’ve already eaten the crusts below me: girl_mad: But I’m so bitter So airy and light, like fibrous cotton wool, ring your hand trembled when cutting

happened

Svetlana, for her short use of Xn, came to the conclusion that in order not to do it in it (subject to high-quality products and respecting the proportions), everything turns out decently and tasty. Nothing was spoiled once, only once I did not like the bread because of the butter. Flour only requires a different amount of liquid. Respect for this model and recipes!

[$ vetLana]

$ vetLana, Sveta, Admin just opened Temka Baking Easter cakes in HP. Our Lena fffuntic will be the coordinator ... So ... I checked in there. I think I will bake the Masterpiece completely in HP, as gala 10 advises.
Maybe I'll decide on Jerusalem. And I also want the Old One ... I don't know yet. But I bought sour cream, bought butter ...
I will bake with a time extension ... my husband will arrive only on April 18 ... boring ...

Dear ones !!!! The bread turned out to be excellent !!!!! I didn't have time to take a picture !!!))))) They ate it already))))) The whole family flew in like kites))))) They ate everything to a crumb)) Just awesome bread! Now I put the second bun, otherwise in the morning my husband will have nothing to make sandwiches with)))

[Nika]

Nika, I had a few unsuccessful, but quite edible.
Nika, do you write down your recipes?

Awesome just simple bread!

Vic, we didn’t manage to get started!

Dear ones !!!! The bread turned out to be excellent !!!!!

urrra !!!

[mamusi]

mamusi, Rita, my eyes run up from Easter cakes. Many would like to try.

Nika, do you write down your recipes?

Svetlana, but edible Yes Light, prompted thanks.

It’s not difficult for me, I’m fighting poetry, then inventing schemes ... at the same time recipes ... Thanks to grandma! - genes - she knew everything! She was kissed by God! And she weaved, drew schemes of the machine for my grandfather, he collected, and knitted, and embroidered, and baked, people went to her to sew and guess ... my mother passed on somehow a little, and no one else from 8 children ... strange, only 3 -m granddaughters by a few, who sews, who bakes ... I don't embroider, I don't particularly like sewing (if necessary), I knit, lower and weave with beads ...,: rose: but I haven't done anything lately ...

[Victoria]

Victoria, Congratulations! I had no doubts about success!

During these days I bought different flours, today I caught the eye of "elITPak" Lavrovskaya general purpose m 55-23, is the ash content small, is it bad? Someone baked on it?



Well, as if not about flour The shells and the aleurone layer have the highest ash content, somewhat less - the embryo and the lowest - the endosperm

The lower the grade of the flour, the more shells, aleurone layer and embryo in it, and, therefore, the higher its ash content.
For each type of flour, ash content standards are established (no more):
wheat flour of the highest grade 0.55%,
grains 0.6%,
1st grade - 0.75%,
2nd - 1.25%,
for seeded rye - 0.75%,
peeled - 1.45%,
wallpaper - 2%.
The ash content of flour depends not only on the amount of bran contained in the flour, but also on other reasons: from the type of grain, the place of its growth, etc. As a result, sometimes two samples of flour with the same ash content may differ from each other in terms of the bran content

Rita, my eyes run up from Easter Cakes. Many want to try

And I have ...



People, I'm done for today! I'm cut out ... I'm tired!

[Nika]

Nikahave you decided to dig deeper? I have not heard of ash content and many of the other terms mentioned in your post.

[Svetlana]

Svetlana, so mlyn on bags of flour (general purpose) is not a grade, but M 75-25, M 55-23, so I decided to understand. The first figures are the ash content, the next indicator of gluten, it is less than 23-25 ​​rays do not take (weak), the higher the better. And then experimentally

[Nika]

Nika, interesting. We need to look at the one that we sell. I don't read much.

[Victoria 2888]

Victoria 2888Congratulations

Now on Avita they sell the Panasonic SD 2510 Bread Maker for a good price, and for some reason it is written in the reviews that there is no rye bread program,

"The breadmaker is good. It does everything as it should and is quiet. However, I want to warn you, because both in the description and in the reviews there is a mistake - rye bread with sourdough, Borodino bread and others like a model 2510 does not bake, only 2511. But white with rye with flour - please. "

And here we seemed to be discussing what is there, sorry, I ask again, is there a rye regime in 2510? And what is the cup here?

[$ vetLana]

$ vetLana, that's ... that's what I want!

"Cold" night dough cake from Maggie Gleser



It's raaaz!
(I will not change Sonadore) ...

2. Didn't decide
3. I haven't decided yet ..
I’m all to sleep finally!

[Svetlana]

Svetlana, excuse me, I'm misleading you - the letter designation on the flour of general purpose. And she, as it happens, was normal before, but wet. This is our Orlovskaya ... at the same time I find out that ours have grinded I laugh I sit

- schaz watched the replay of the program with Galkin about Polina Simonova (3 years old) - The cook is the best.

[Mandraik Ludmila]

Mandraik Ludmila, and what, Lud ...
Who cares?
Rye only 2501 and 2502 are declared ... and people bake in all Panas)))
Let others tell you!




For the third time I say goodbye ... I will not leave!

I have a spatula in my 2501, but I don't bake pure rye. I add to other recipes and bake on the Basic. So I guess what's the difference? Everyone, good night, beautiful dreams.

[Ritochka]

Ritochka, yes, I completely got confused in them, it seems that they already decided to order 2511 in Germany (so there under the order - well, okay), the son is still waiting, wants to collect several orders at work so that the delivery can be spread out to several people And here 2510 for 4tyr, but I haven't got through yet ...

[Nika]

The ash content of flour characterizes the ratio of endosperm and bran in it. The higher the grade of flour, the less bran and the lower the ash content. Ash content: for seeded rye flour - 0.75%, peeled flour - 1.45; wheat flour grit - 0.60; premium grade - 0.55; 1st grade - 0.75; 2nd grade - 1.25%.
translate into the language of HP: the higher the ash content for wheat flour, the more useful it is and the less gluten it contains. If I were you, I would look more at the variety and amount of protein.

Nika - our great experimenter strives to use flour below the baking qualities to use a strong regime in the HP.

When you will definitely get a crooked loaf, and I giggle

M 75-25 - more gluten, higher ash content. Akin to 1 Soviet-era variety with the weakest gluten You can still bake on this one.
M 55-23 - weaker, good for dumplings, that is, simple unleavened dough. Less gluten means less rubberiness. You can also try it in cupcakes.
The dough of this flour does not have such a delicate consistency, the grind is coarser than that of c. from. And your own taste can be present, there are also more substances of all kinds. Therefore, the bourgeoisie uses confectionery flour for muffins: this is in. from. with a minimum of gluten.
And we have M 55-23
or used in cakes. from. with the requirement not to knead for a long time and other dances with tambourines against the development of gluten there.

For HP, these types of flour are considered unsuitable by Japanese standards. If only mixed with c. from.

But our Nika he will definitely stick them on some thread of the main mode and personally check it, I know her

[Lena]

Lena, it is good for biscuits, yeast, puff, shortcrust pastry, bread, pancakes, cookies, cakes, ... I want to make dumplings and add a little to the bread.

[Nika]

Have you changed your mind to stick them in bread? Nikababy are you not sad?



I think you won't last long

[REMEMBER that the grade of flour has nothing to do with its quality. This is just information about the composition of the flour and, therefore, where this flour is best used. Thus, Premium flour is good for "sweet baked goods", and first-grade flour is ideal for baking.]

Have you changed your mind to stick them in bread?

Whom? I add flour 1 s or total to any bread. appointments, for me so boring.
Hmm, thank you for your concern - nice, happy. Don't worry - everything is going according to plan. And I don't hold anyone
REMEMBER that the grade of flour has nothing to do with its quality. This is just information about the composition of the flour and, therefore, where this flour is best used. Thus, Premium flour is good for "sweet baked goods", and first-grade flour is ideal for baking.
Tips for choosing flour: IMPORTANT.

WHEAT FLOUR
* Never use bleached flour. The chemical bleaching process significantly impairs the baking properties. The manufacturer will not write to you about chemistry, but the name will necessarily give itself out. Everything that says about the special snow-white flour is a sign of danger.
* Try not to take freshly ground flour. She has to "lie down" for several months to gain "strength". True, the flour mill could pack the flour previously ground into bags, but it's better to play it safe. Remember, if the storage conditions are observed, flour is stored without loss of quality for 2-3 years.
* If you found good flour and bought a lot, then store it in a dry place at a temperature not exceeding 25 ° C. It is desirable to provide little air movement. If the room is very dry, the flour will lose a lot of moisture, but that's okay. It's just that when kneading the dough, you will need to increase the amount of water against that specified in the recipe.
* Flour began to appear on sale "SPECIALLY FOR BAKERY "SPECIALLY FOR PANASONIC" and so on. Today it is called a marketing ploy. It used to be a deception. The flour is common there. If the price for such a "special" flour is not overpriced, then don't give a damn.

and the people bake in all Panas

I confirm

[Nikus]

Nikus

the grade of flour has nothing to do with its quality.

Well, depending on what you mean by quality. If the GOST requirements for grade, then yes.
And if for the benefit to the body, then the lower the grade, the more useful.
And about bleached flour, too, horror stories. Bleached flour is no worse c. from. It's just that useful substances are killed there even more, she is a dummy.
But it is highly water-absorbing. If you make American biscuits that should melt in your mouth, then this is exactly what they use. The taste is important there, not the benefit. Like sugar. It is also far from useful in sweets, but it is needed.

[Buttercup]

Bread maker Panasonic SD 2510, and for some reason it is written in the reviews that there is no rye bread program

Buttercup, that's what we talked about, that at 2500 and 2510 - NO Rye mode... These models have no dispensers at all.
Regarding your love for rye breads, they recommended you either 2501 or 2511. These models already have the "Rye" mode.
Well, 2502 and 25 12 are already among the last, Lena is our regimeist.

In general, somehow 2501 or 2511 were more suitable for your needs. And what you choose is your business

Lena loves yours, and 2511 potbelly stoves.
2512 - which is with two dispensers, Lena also does not mind. But she and one for the eyes.
2511 is a modern machine.

2501 and 2502 are already the past. There is no low yeast.



But Lena wants a potbelly stove. Lena is dragging herself away from the stove. There is Italian, there is a brioche. There is even a dough there now.

2512 - which is with two dispensers, Lena also does not mind. But she and one for the eyes.

So I want to bake the simplest bread, two identical loaves, with only one difference: the yeast goes straight to the bottom of the bucket, as always; and yeast into the dispenser. And then compare I looked at Panasonic for the Japanese market, there are also yeast dispensers everywhere separately now.

I already wanted 2512!) I hope my Panasichek will not be offended ...

Rita, wait to want.Maybe we can find a combination in your stove so that you have what you want so much

[Buttercup]

Buttercup,
Well, they explained to you in Russian: if you want to get the most out of the typewriter, then for your needs you need
2501 or 2511 (cooler, more additional progs) - with a spatula for rye bread and a prog for rye bread.

Of course, you can do something with dancing around a stove of any model - it's good.
But it is easier and more enjoyable - so only in these two models.

Want to save money - no problem. But saving is not the best condition for convenience. So decide and go ahead



Absolutely indifferent to the second yeast dispenser. I will never use it.

Yeast in the air sucks, and if not used, it will clap uselessly. Maybe there are some modern yeast with protective membranes - but that also sucks. Protective shells are extra chemistry. I am satisfied with my yeast completely. No space resilient needed



Here I sit and keep quiet about my Italian regime. And I'm glad that he is. And the bread on it is not the same as on the others. Well, yes .. it would be possible to combine the French with the main one, pull out the shoulder blades there. What for? when here it is - ready, press only the button

It's the same with rye. Here it is - the mode, and there is no need to invent a wheel

[Victoria]

Victoria, I was already worried .., congratulations!
In general, our panasiks are garbage ... I forgot to put yeast in the running, so I tried, tried, but it came out garbage. Threw out ... bullshit. A flaw .. Here, I thought, because everything can, always fixes all my jambs, but without yeast, and without flour, it does not bake!
Once again, congratulations on the choice of x \ n and on the result ... I'm hooked, I see, however ...

By the way. I took their yeast in Ashan. I was surprised, for some reason there was a prejudice, but they work great! It's three times cheaper than saf.

Our hands are not for boredom ... Rather, it depends not on hands, but on brains. This is what I made bread with pickle from cucumbers. Salted them yourself. I didn't add water. Smell! I stand over the bread and guard against the thirsty flock! It needs to cool ... Then I'll tell you what happened.

[Valentine]

In Ashan I took their yeast

Valentine, theirs is whose ???

so it is. The yeast strain is the same for everyone. They differ in these shells and in the amount of food in reserve. For today they are all normal, biological - which you don't buy. And in the presence of oxygen, they must want to live and breathe ahead of time, than they get into the dough.
And without food, the weakest should immediately die, then ruining the dough.
Therefore, they are kept in a coma in the refrigerator to the last.

Fig knows, there may already be biological protective membranes that will hold back the life of the yeast in the air. Until I saw in stores

But Lena wants a potbelly stove. Lena is dragging herself away from the stove. There is Italian, there is a brioche. There is even a dough there now.

Lena, I didn’t understand, what model does it have? And what is this potbelly stove? I also want to...

Whom? I add flour to any bread 1 sec or total. appointments, for me so boring.

I also add them to any bread, everything works out fine. I don't even remember when it was baked in the highest grade. And the bread does not come out crooked at all.

Girls ~ boys, good morning!)))
We start the TV show "... and again about Easter cakes" ...
I AM ALREADY about Paposhnik (confusing it with Shaposhnik))) Angela has read a lot! Now I start to want him, but I have to soberly assess my strengths, and most importantly ~ Who will eat all this?

[Margarita]

Margarita, so give your friends, acquaintances, let them rejoice and you are pleased. I'm also torn, there are so many cakes on our beloved Bread Maker, I just want to do everything.

but you need to soberly assess your strength,

I can't ... neither time nor energy ...
But curiosity (perhaps this curiosity ...) haunts.

Absolutely indifferent to the second yeast dispenser. I will never use it.

I don't like that she clicks either ...

$ vetLana, that's ... that's what I want! "Cold" night dough cake from Maggie Gleser

There are 43 pages. I will not master. Can it be baked in HP, but not in cakes?

So I want to bake the simplest bread, two identical loaves, with only one difference: the yeast goes straight to the bottom of the bucket, as always; and yeast into the dispenser. And then compare

There will be a difference. Yeast at the bottom of the bucket - bread in silence; yeast in the dispenser - bread with a crash. If the dispenser still works.

Tremors, yeast ... I bake these all the time and do not worry. 4 rubles with kopecks for 4 loaves.
🔗

There is also a bag of saf moment, if I forget to buy pressed ones.

2501 and 2502 are already the past. There is no low yeast.

Oh-oh! And how can you live after that ?!

Absolutely indifferent to the second yeast dispenser. I will never use it.

Yeast in the air sucks, and if not used, it will clap uselessly.Maybe there are some modern yeast with protective membranes - but that also sucks. Protective shells are extra chemistry. I am satisfied with my yeast completely. No space resilient needed

Can it be baked in HP, but not in cakes?

in my opinion there is no such experience. All were baked in molds. And I'll be in uniform, too, if I dare.
Right now ... I will bake Antique from Kuzya ...
Completely in HP.
IF THAT ... I'll cut it off just for a test, I'll give the rest to my son ... they'll eat it like a cake at work ... Raskha hasn't come yet ...

in my opinion there is no such experience.

There is such an experience. I just baked in a bucket. It turned out very tasty. I also exhibited photos, but now I can't find

[Wit]

Wit, wow, Vit, find us!)
You mean from Sonadora?)
I want him...

I don’t remember! I remember that he was big and boring!

Well, at least tell me in words ~ how many hours did you keep in the refrigerator? 8 or more, what movements are there after? For sugrevu ... uh ... dough (konesh) I mean!

There is such an experience. I just baked in a bucket. It turned out very tasty. I also exhibited photos, but now I can't find

Please do not throw your slippers! just confirmation that everything is possible.

Flowers must be thrown! It turned out great!

[Milena Krymova]

Milena Krymova, it turned out great!

What was the recipe for baking? changed something for yourself? Tell us more