Irinap
Svetlenki, lied on the go, that's what it means not to write down. Now I remembered, due to the fact that there is no rye program, I have to reinvent the wheel. I used the advice from here "Gluten-free", and before baking starts, I turn it off (set the timer on the phone) And then - baked goods.




Anyutok, To each his own, I at the moment (maybe sometime) do not want to use panifirin
$ vetLana
Quote: Svetlenki
$ vetLana, Svetik, taste, aroma of bread ... We do the same thing that you do with CB bread. Why are you putting it in the refrigerator overnight? To bring out the aroma, to reveal the taste of the ZZ flour as much as possible, to increase the usefulness of bread.
... Thank you . Svetlenki, Sveta, I became cold with your help. use fermentation.
Light, when you work out a recipe for bread on rye dough for HP, write in this thread, please.
is he
Draste. Did anyone make dough, pie, recipe Cats -

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)Yeast dough for fried pies
(Cat)


And then I wanted pies, my face hurts, I found her recipe and fell into a stupor. She has written
Quote: Cat
Choose the mode - Dough, Pizza, Dumplings
And I, in 2511, have all these modes and which one should I choose now? With such stupor and not long to lose weight
Svetlenki
A bit off-top, but still on the topic ...

We all strive to get delicious. I have a friend of a friend who works at a bakery in my hometown. The bakery produces decent bread. And I rarely, once every six months, ask one or two questions about baking bread. So, absolutely all recipes for bread with dough.

And about panifarin. I gave a hint where you can buy. And they told me - better not. There are technologists at the bakery and there is a laboratory that decides what exactly for this "truck" flour needs to be added to get flour with the required parameters ...

Everyone decides for himself, of course

Quote: $ vetLana
I became cold with your help. use fermentation.

You are going the right way, comrade!





Quote: He
And I, in 2511, have all these modes and which one should I choose now? With such stupor and not long to lose weight

is he, so she explains in the next paragraph. If you choose a mode where ONLY kneading (that is, DUMPLINGS), then let the proofing 30 minutes after the end of the program.

Maybe you will?

Or take PIZZA mode. there is about this proving time and it will be ... Then it will pick up and you can work with the dough further

This is my reasoning. I did not make the dough with this recipe. But suddenly it will help you
$ vetLana
is he, if pizza - then for the whole program. If dumplings, then program + 30 min. climb. (as I understood from the recipe)
Yeast dough for fried pies
is he
Quote: Svetlenki
Maybe you will?
Maybe And how is it better?

Quote: $ vetLana
I understand from the recipe
I read from the phone, did not see. Right now I'll take a closer look at the computer
fffuntic
CZ in half the size of VS can totally weaken flour for use in CP. Then it would be extremely useful to reduce the moisture content, that is, to check the bun with such a composition.
Therefore, the use of panifirin to enhance properties is a very timely decision in our deep home conditions.
BUT do not be mistaken about panifirin. Panifirin is gluten, which is the most difficult to absorb component. And taking CZ, but adding panifirin is probably delicious, but pointless from the point of view of benefits.

If CH is used for health, then to enhance the properties it is better to look towards all kinds of gums, psyllium, that is, gluten-free enhancers.
Yes, I must admit from the beginning that it won't be a fuzzy ..

Only if we use CH for taste and we don't care about a useful component, then for the same taste you can add gluten-panifirin and there will be a delicious fluffy.
Irinap
I baked svy wheat-rye on a long dough. I don’t know when I’ll adapt, I’m afraid that it will stop and, as a result, undersized, tore the whole roof. Cools down
Svetlenki
Quote: Irinap
and as a result, undersized, tore the entire roof.

Irinap, Irina, I think that this may not be the reason ... Some breads need a cut before baking ... I have a suspicion that this may be like this. I also got an ugly roof tear - right in the middle with a lightning ... But the crumb is beyond praise (for a wheat-rye from a bread machine)

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Anyutok
fffuntic, yes this is all clear. I just grabbed panifarin, I need to use it somewhere. Will end, I will not add. By the way, Psyllium has already bought it.
fffuntic
Anna, I'm just being clever. And I myself like butter-milk, fluffy and sweet. The more harmful and heavier it is, the tastier it tastes for me.Personally, I treat panifirin very well, although I suspect that certain parts of the body have the opposite opinion
M @ rtochka
Girls, I can't help but show:
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
I took a picture so that both breads are in one photo. Below is a daily one from Natalia, but with a teaspoon of psyllium, bran and tsz flour, it is very convenient for me, I put it in the night, in the morning fresh bread is delicious! And on top of pure rye with psyllium. It turned out !! It does not stale for a long time, soft and tasty !!
And here's a photo, just baked:
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Soooo high !!!
It is cold fermented.
Quote: $ vetLana
Now I bake cold fermentation bread with c. h. flour.

Thank you, this is the first time I'm doing this. And the smell !!!
Irinap
Svetlenki, again baked wheat-rye, again broke, although the yeast reduced. But I like. While I bake this bread
Mandraik Ludmila
Irinap, the roof is tearing not from yeast, make more liquid, and you will be "happy"!
Quote: M @ rtochka
pure rye with psyllium. It turned out !! It does not stale for a long time, soft and tasty !!
Hurrah! Nice, well done!
asena
I wonder if you can do cold fermentation with live yeast? Instead of 1 tsp. dry take 8 g pressed. I usually use them. Nothing will happen to them in the refrigerator overnight?
$ vetLana
asena, bread with dry baking. And the dough is cold. I have been doing fermentation with live ones for many years. It always worked out. I think bread is also possible.




Quote: M @ rtochka
Soooo high !!!
It is cold fermented.
Quote: $ vetLana on Feb 22. 2018, 14:28
Now I bake cold fermentation bread with c. h. flour.

Thank you, this is the first time I'm doing this. And the smell !!!
Bake to your health. Glad I liked it!
asena
$ vetLana, thanks, I will definitely try. It's very interesting what kind of animal is cold fermentation)
Heartfeil_Glance
Hello, this is my first time here, I bought a Panasonic sd-2501 bread maker, I baked bread twice and there were scratches on the bowl and on the spatula, my soft cloth - that is, I just couldn't scratch it and, moreover, they are clearly in a circle, at the bottom, on the walls there
This is normal?




And another question, I kept the proportions for the ingredients, but for some reason there are sticky areas in the bread, why is this possible?)
Mandraik Ludmila
Heartfeil_Glance, the salt may leave scratches until it dissolves. Spices, especially cumin, also scratch the bucket. About sticky pieces, I don't understand, was it badly kneaded? But how can this be in panasika, I don't understand
Andreevna
Heartfeil_Glance,
Katya, to understand the reason, write here the recipe in full how you made bread. Let's figure it all out together. And scratches ... they will still appear over time, do not bother. They are probably superficial.
$ vetLana
Quote: Heartfeil_Glance
This is normal?
Yes.
Catherine, first of all, congratulations on Panasik! Secondly, you went to the first page of this topic. Read these sections (if you haven't already): Instructive and useful. About the bun - a must.
Heartfeil_Glance
Oh, how quickly everyone answered me, thank you very much for the promptness, well, yes, superficial, just stripes, nothing is ripped off naturally, I just worry, I have it first)

Regarding the sticky areas, I was surprised myself, Dr. Kvecker added 1.5 teaspoons of yeast to size L, flour 500 g, salt 1.5 tsp, sugar 1.5 tbsp. l., vegetable oil 1.5 tbsp. l. and 330 ml water and the main program started




$ vetLana, Mandraik Ludmila, wrote how I did)
$ vetLana
Heartfeil_Glanceand what brand of flour? Maybe the flour is bad
Heartfeil_Glance
$ vetLana, flour Ryazanochka
Mandraik Ludmila
Today I baked French for my husband on Ryazanochka, no lumps.
Heartfeil_Glance
Mandraik Ludmila, what then could be the reason ?? (
and how to attach a photo to a message?
$ vetLana
Heartfeil_Glance, you still need to watch the production time. Sifted before baking?
Heartfeil_Glance
$ vetLana, sieved both times, until December 25, 2018
Andreevna
Yes, according to the recipe, everything is normal. What is the reason? So, just in case, did you weigh 500 g of flour or measure it with a glass? Sifted? Was the gingerbread man cute? The impurities are there.
Heartfeil_Glance
Andreevna, yesterday with a measured glass, today weighed on an electronic balance, sifted both yesterday and today, the bun was elastic, good ...
$ vetLana
Katya, buy another flour (for the purity of the experiment) and bake bread.
Andreevna
And what, both times were flaws? I support Sveta, try it on a different flour.
Heartfeil_Glance
Andreevna, both times, that yesterday that today the same picture ...
already asked my husband to buy)
$ vetLana
500 gr. flour. What size was set - L? What crust?
Heartfeil_Glance
$ vetLana, size L, medium crust
$ vetLana
Catherine, you can also measure the temperature inside the finished bread. Have a core temperature probe? Temperature d. B. not less than 95 gr.
Heartfeil_Glance
$ vetLana, nope, no such thing)
$ vetLana
Catherine, we will wait for bread from new flour and hope for a good result
Heartfeil_Glance
$ vetLana, I had to add flour, you see the scales do not work as they should, they are old, buggy, please advise, are the kitchen scales good?
$ vetLana
Heartfeil_Glance, I have Ikeevsky.
Heartfeil_Glance
$ vetLana, in ikea we are far away)
$ vetLana
Heartfeil_Glance, Katya, buy at the nearest store. Take coins to check the accuracy and select Do not bother too much, unless, of course, you do not need some fancy-cool ones.
Heartfeil_Glance
$ vetLana, thanks a lot, I have to go buy)
Andreevna
Heartfeil_Glance,
Katya, so you can check your scales at once. A 5-ruble coin should weigh 6-7g. Girls, check on yours, otherwise I have my Philips at the dacha, and at home some cheap ones, with an error
$ vetLana
5 rubles-6gr. 10p-5gr.
Heartfeil_Glance
Andreevna, I checked, everything is so, but they are buggy all the time, they turn off instantly, you won't have time to turn away ..... now I was measuring 500 grams of flour, there I still had to fill it up to a normal kolobok .... some kind of nightmare .... well such
Andreevna
Thank you, Svetochka. At the same time, I checked my memory For a long time, I chose the scales with 5 rubles in the store when buying.
Katya, you'd better take a scale with finger-type batteries, otherwise I have a Phillips with a crown, but they don't always come across in the store. Well, with an error of 1-2 g, and with the possibility of zeroing the weight. I am personally more comfortable without a bowl. Put a bucket on them and put everything you need there. Now there are even cheap good ones.
Katyusha, does the battery run out by accident?
$ vetLana
Andreevna,

Quote: Andreevna
with the ability to zero the weight.
Required.
Quote: Andreevna
I am personally more comfortable without a bowl
Me too.
It's also good when the scales do not turn off for a long time. We have a topic on weights.
Kitchen scales (reviews and discussion) # 1
Heartfeil_Glance
Andreevna, the battery is new, you move them a little, they immediately show something, they constantly turn off, in short a pipe ...
Mandraik Ludmila
Heartfeil_Glance, but there are new batteries "left", I had it, I almost threw out the scales, even bought new ones, and then changed the battery again and started working. This is the difference between round, coin-cell batteries. And it is also possible that the battery hangs a little in its compartment, I inserted a piece of polyethylene foam, now it works better. But still, now there is a new battery-powered finger scales

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