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

I make pizza dough on the Pizza program. Mixes well.

And I also, always an excellent result, do it on first grade flour.

I baked bread today on the squirrels left over from Easter cakes and Easter.

Wheat bread on egg whites (bread maker) (Lola)

True, the milk took sour to yogurt. And the oil poured in refined sunflower and camelina 1: 1. I didn't put sugar at all. Flour mixture of the highest grade with the first. Baked on a diet program. The result is pleasing. The husband said the oil should have been poured less, the redhead has a specific taste and smell

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, haven't seen this recipe. This is the same for the disposal of egg whites. Someone recently was looking for a protein recipe

[Svetochka]

Svetochka, so then he was given to "looking for a recipe ...", and yesterday I urgently had to make mayonnaise, made it on 2 yolks, and went to bread to the heap, added about 70 ml of milk in the result. The crumb turns out to be interesting, but not rubbery, as my husband and I love more. In general, it is interesting to bake a couple of times a year

Thanks for answers. The dough on the pizza mode with raw yeast (even if you make a dough) does not have time to come up. Now I did this: I kneaded it in the pizza mode and set it to go up in the service mode (I plan about 4 hours for this). I'll see what happens.
Bread for protein utilization is what you need! Otherwise they are always out of work (especially after boats in Adjarian :)

I plan about 4 hours

is it not too long?

Svetochka, so then they gave him to "looking for a recipe

Now it is clear. I did not see. Just in case, I'll bookmark it.

[Amix]

put it in the service mode to go up (I plan about 4 hours for this)

Amix, I, like Sveta, doubt whether it will be too much, this is still pizza, not pies Standard recipe, on a standard prog it gives good lifting, the dough is not thin, but exactly the same as it should for pizza

Girls poke simple bread on live yeast, I do everything on dry, but here it became interesting to do something else

So there is no difference. We recalculate the amount of yeast, the ratio is 1: 3. Specifically, for 500 g of millet. flour I put 12 g of pressed yeast. Only the order of laying in Panas changes: flour down, liquid on top, yeast into this liquid. For the time before mixing, they will be activated. In any of our proto recipes, we replace dry yeast with pressed.

[Waist]

Specifically, for 500 g of millet. flour I put 12 g of pressed yeast.

This is a lot in my opinion ... In my book to the European Panas recipe for 500 grams of flour 8 grams of pressed yeast.

And by the way, have Waist there is a recipe for Panasonic on pressed yeast

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

Galya, Natasha has a recipe, Sveta gave it before me
And so there is no difference, Olya wrote it correctly. And Natasha writes well and simply how to put-activate yeast in HP

Oh, guys, I'm a fan of thin pizza, I tried a bunch of recipes, I found the most correct long proofing and the use of flour with a high protein content (I take manitoba). Ideally, even longer than 4 hours should be allowed to stand.

Oh, guys, I'm a fan of thin pizza, I tried a bunch of recipes, I found the most correct long proofing and the use of flour with a high protein content (I take manitoba). Ideally, even longer than 4 hours should be allowed to stand.

So you know how to achieve the desired result without our advice.
Add to your profile where you are from (Sweden), then your questions will be clearer to us. Since we have both different flour and yeast, and our stoves are mostly Russian.

[Amix]

Ideally, even longer than 4 hours you need to stand

Amix, you yourself answered your own question. Ideally, cold proof in the refrigerator. This is if you take pizza dough from the classic ingredients - flour, water, salt, sugar / honey / molasses and olive oil. In 4 hours, of course, such a dough will not gain taste for you

using flour with a high protein content (take manitoba)

oh no, I'm sorry. Manitoba does not tolerate cold proofing well, according to Hamelman. I haven't tried it myself. I take Italian, but also high in protein

I'll try, I'm wondering if there is a difference in taste or not. I'm a super lover baker

The fact that Manitoba does not like cold proofing is a very correct remark! Thank you. At one time I stumbled on this.
About pizza: I have a proven recipe and now I really want to transfer it to a bread maker.
I report: my result with proofing in the service mode failed: (The temperature was too high for this type of dough and flour.
Next time I'll try the pizza (28) + sourdough (27) mode. But here I suspect the temperature will be too small (as I understand the sourdough is worth a little less than 30 degrees?). About the service mode, people read there that they write that 39 degrees of whole.
There is no limit to perfection:)

[Amix]

oh, how interesting. Girls, why doesn't Manitoba love? Amix, and what happened to her, what did she stumble on?

Amix, and what happened to her, what did she stumble on?

I don't remember much already, but in my opinion it fit in the refrigerator, but then it was very rubber. I twisted-twisted pizza from it, but there was little sense :)

[Galya]

interesting to taste there is a difference or not.

Galya, what is the difference from?

[fffuntic]

oh, how interesting. Girls, why doesn't Manitoba love?

fffuntic, Lena, tonight I'll leaf through the book, find and bring his justification

[Svetik]

Svetik ,

Do not waste your time.
I already understood that in the cold acidity builds up, which strengthens the already strong gluten, increasing its elasticity, which leads to complete inextensibility for pizza in terms of shape and to an elastic-rubber crumb.
Another thing is interesting: if it is then kneaded in a combine and into the tail and into the mane, will it be possible to fix it, or is it already with ends?
And given the fact that all the fuss is due to the increased amount of protein, then any strong flour, that is, with a protein above 12, should react like this in plus or minus degrees, not only manitoba.

Amix Oh, guys, I'm a fan of thin pizza, I tried a bunch of recipes, I found the most correct long proofing and the use of flour with a high protein content (I take manitoba).
the whole internet is obsessed with thin pizza. And we must understand that getting a thin pizza does not entirely depend on our skills, and also an oven-stove is needed with temperatures from 400 degrees. Because in a simple way.

The dough is ready, it is a gluten network with trapped air bubbles. There are many, many of them. As soon as we put the dough in heat, bubbles grow, stretching the gluten and even a tiny layer of dough becomes thicker. It swells.
Therefore, to be both subtle and ready you need
1. Strong heat, so that it warms up the whole dough right away, and not slowly from top to bottom, so that the gluten quickly compresses, before the bubbles inflate it like a ball. This requires all kinds of stones and high temperatures.
2. Strong and elastic gluten. So that in the seconds while it thickens, it does not swell. The heat does not immediately penetrate into the dough. The softer the gluten, the higher the crust.

Therefore, if you make pizza using ordinary bread flour, there is no point in looking for a subtle ideal. Our regular oven will give you a fluffier option - but delicious.

But strong flour and a conventional oven are in danger of getting too dense pizza. If the gluten is underdeveloped, that is, very resiliently dense, then the low heat of a conventional oven will not correct the situation either.
That is, for an ordinary oven with a heat not exceeding 300 degrees, even stronger flour is even better, but not manitoba. Your crumb will be softer.
And..medium-strength flour will take less time to ferment and will taste great. Flour of lesser strength is perfect for HP. Manitoba is too strong for HP, you have to use dances with tambourines. It will not mix normally in one run))))

And in general .. the taste of the dough is one thing. And the thickness of the dough is different. You can get a very tasty pizza dough with ordinary flour, you just can't get such a thin crust. It will be thicker.

[Galya]

Galya, what is the difference from?

Should the bread taste different from dry yeast and live bread? Or did I buy yeast in vain

but as anyone. Disputes do not subside. One that is alive, that is dry is the same. Others .. only dry or exclusively alive. Everyone's nose has a different perception of yeast odors.
You have to try and draw conclusions about your personal preferences.

According to theory, dry and fresh living correctly revived should not be distinguished. But this is the ideal. But in practice, draw your own conclusions.

Galya, but Lena wrote everything, I didn't notice much difference, because I bake on instant, it's more convenient for me

[Mandraik Ludmila]

Or did I buy yeast in vain

You will try and understand for yourself.
Mandraik Ludmila, Buttercup, agree . We must do as it is more convenient.

One that is alive, that is dry is the same.

Exactly! No difference

[Svetlenki]

In a related topic, we discussed baking apple bread in our bread maker and Svetlenki, Sveta, found this recipe:

I got into my recipes for Panas - I have a European 2501. I have a slightly different recipe. Apple cider bread, menu mode 01, size M
Yeast 1 tsp
Wheat baking flour - 500 gr
Apple, grated - 1 pc
Sugar - 1 tbsp
Salt - 1 tsp
Ground white pepper - 1/2 tsp
Cider - 300 ml
Rosemary - 1 tsp

I fired up to bake. A Vkusville store has opened in our next house, and there is cider, and a fairly large selection. I bought a dry one, like this:

I did everything according to the recipe. I got an apple with a net weight of 110 grams. The gingerbread man was pretty steep at first, and 10 minutes after the start of the kneading, I topped up a tablespoon of cider. In fact - in vain, the apple has not yet fully crushed and not all the juice has been released. In general, by the end of the batch, I had a soft sticky bun, which was slightly smeared along the bottom of the bucket. The gluten was well developed, the dough stretched in long threads.
The bread was parted very reluctantly, despite the soft dough and the delicious apple. At the beginning of baking, the loaf was lower than I usually get for 500 grams of flour. As a result, in the process of baking bread, the roof was thoroughly blown off:


The crumb is moist and porous.

In my opinion - undersized. The roof is torn off, the pores in the crumb are vertical. What do you think?
The taste is quite specific. The bread is sweetish, but slightly sour. Strong rosemary-apple aroma. In general, for an amateur. But it was interesting to try.
Probably, it is better to take semi-dry cider (if this happens) or semi-sweet, I don't like sourness in wheat bread. There is no need to rush with liquid either, apples do not immediately give off juice when kneading.
Maybe the apple was too much. Since the recipe is rather approximate (what does it mean - one apple?) - you need to refine it.

[SvetaI]

SvetaI, Svetik, and I was waiting for you with this bread. I have already bought the cider. I suspect that it is "dry", since it contains only 4.5% alcohol.

Listen, can someone help you "disassemble" the recipe and I'll make up my mind. But without rosemary

I got an apple with a net weight of 110 grams.

Great starting point! I wonder whether to take more or less apples?

By the way, I noticed that flour takes less liquid from me now than in winter, during the heating season! Already burned on bread - she poured liquids strictly according to the recipe, did not control the kneading and it turned out a dough for pancakes

Well, somehow, in my opinion, apples are not very good in wheat bread. And in any form. Of course, if it is a perceptible amount, and not a small additive that is simply not noticeable. Baked with grated apples and apple juice (natural) whole, half and in various other proportions. The crumb turns out to be empty and damp, the loaf is often ugly (probably due to acid).
But rye-wheat in the oven turns out well, there apple juice just replaces vinegar, i.e.acidifies.

I suspect that it is "dry", since it contains only 4.5% alcohol.

I think any cider has a strength of 4 - 5 percent. My cider has 4.7 alcohol. But it tastes sour, like dry wine. I tried different ciders in France. I didn't like the sweet one - just an apple mash. But the semi-sweet one was tasty, somehow more noble. How you open yours - try it, then it will become clear, even if it is not written on the label.

I wonder whether to take more or less apples?

I once baked bread with an apple, there, according to the recipe (in terms of 500 grams of flour), an apple was obtained about 65 grams. Here it turned out twice as much, and I think it's a bit too much of it.
Rosemary is strongly felt, if you don't love it, don't put it in. But the white pepper is very appropriate.

The crumb turns out to be empty and damp, the loaf is often ugly (probably due to acid).

Actually, it happened. As for "empty" - I don't know, rosemary clogs everything. But "damp" - yes. And the loaf is ugly.

[SvetaI]

SvetaI, Light, Irish cider - their apples are just wonderful, and not only apples ... So I have high hopes for him.

I’ll go and read some masters-bakers, maybe they have apple bread on cider and tell me something clever about technology and secrets.

So that it doesn't work like in that joke: "And the mice cried, injected, but continued to eat the cactus"

[low]

According to the theory, the dry apple substance should not be more than 15 percent of the flour weight. Moreover, the quality of the bread is the most low... This is the limit value that is acceptable in principle.
The best value is 5 percent. Less critical to flour quality. The quality of bread gives 10 percent even lower. 10 percent is usually taken for wheat-rye composition.
That is, the values ​​of dry apple matter per 500 g of flour are 5 and 10 percent of apple dry matter = 25 g-50 g

Thus, in the juice we immediately have 11 percent of drying, that is, 300x0.11 = 33 g, already scales for the best amount of 5 percent, that is, it is ideal to forget about the whole apple.

But let it be 10 percent - the second permissible indicator, that is, 50-33 = 17 g of apple)))) dry.

An apple contains 20-25 percent of the pulp. ... That is, 17 grams of drying is 20-25 percent of a wet apple. Then the weight of apple slices is -68-85 g maximum !!! and it is better to take less than more.

That is, for 300 g of cider, it is better not to mess with fresh apples at all. And if you really want to, then it is better not to exceed 70 g of apple pieces, if these pieces are dispersed in the dough.

Well, to the question of masters.
The beautiful Lyuda has both a recipe and a wonderful solution for apple taste: she puts delicious dried apples in pieces. Basically, they just go as a flavoring, as opposed to raw apple, which affects gluten.
Wheat-oat bread with cider (juice)

remove the asterisks, copy and paste the link manually.
ht *** tps: //ma***riana-aga.liv***ejournal.com/182396.html
or search in google
Oat Bread (Apple Oatmeal Bread, recipe from Zojirushi Virtuoso bread machine BB-PAC20)

What else ... if the flour is domestic long-lasting, then, it seems to me, it is very important to do with preliminary mixing on dumplings.
The acid in the juice greatly reinforces the rubbery flour, so it is very important that the gluten is already ready at the time of kneading by the machine. Otherwise it will be very coarse bread. It is best to mix everything and let stand until the start of the main program.
I see it that way.

Greetings to all!!!! I have a question about the choice of HP.

I will buy second-hand, because there will be no finance for a new one for a long time, but I really want to. Confused by second-hand prices ... The most cool 2502 is sold more in quantity and for some reason cheaper (well, or the same), like 2501. The priority is to knead any dough and pastries: white, rye, low-yeast. Well, of course I want to use my favorite sourdough (I have already prepared tambourines for dancing)

In general, I finished reading and equaled myself to paranoia. Now I bake wheat and rye in the oven with sourdough. I often make dough for everything else (dumplings, rolls, etc.). Kneaded in the Ski. But she covered herself completely.Now knead either with your hands (which is a long time) or in Boshik mum5425 (I really feel sorry for him, so first in it, and then with my hands) And since Panasonic always wanted, I look exclusively in his direction.

If the price for all models is almost the same, which one to give preference?

cool 2502

In my opinion the coolest 2512
There is a plate with modes on page 1. It can be compared.

thanks, looked. this ruler is 2510-2511-2512, right? and the fact that there is no rye in 2510 is not critical, as I understood from reading the branch ... I'll go to Avito and look in their direction :))



I have not yet understood what "stuffed" is. I can’t master reading all the pages, maybe it was already discussed somewhere, please tell me :)

stuffed

Bacon, cheese, tomatoes, olives.

understandably. For some reason I thought it was like adding raisins. apparently, these are different moments ...



found 2011 for 5000. If I agree on delivery with the owners, I think I will take it. So the dream will finally come true !!!!!!

found 2011 for 5000.

A good choice. Just such a HP, for such a price I bought my mom. The HP was without spatulas, instructions, measuring cups and a spoon, I ordered the spatulas for Ali for 700r, the rest is not very necessary, especially since I had spare measuring spoons from other, past HPs, I gave it to my mother. I just bought the same one in m-video at a discount, but at a high price

found 2011 for 5000.

A good choice. Just such a HP, for such a price I bought my mom.

And I have not even heard of this. Maybe 2511?

[Wit]

Wit, well, it is clear that Byaka-Dyudyuka I described myself so I realized that 2511

For 5000 she took a very good one. Well done!

Of course 2511 !!!!!!! It's just that the numbers are already mixed up in my poor head :))



The hostess said that she really wanted to, bought it, played around 5 times with ready-made mixtures and that's it. Like she and her husband are alone and don't really eat bread. ..



She promised to call back tomorrow for delivery. I asked to send it by bus. There is only 200 km between us

I think I'll take it.

And what is there to think! We must take !!! Just be sure to check its performance. 5000 is almost nothing. I ... ten years ago took the 2500th for 4500. The situation is piquant: you have to grab and tick with it, so as not to be taken away, and it would not hurt to test it. I really don't know what to advise

There is no way to check, unfortunately .... I decided to take a chance. Still, the price is tempting

Even too tempting. But it is necessary to check the rotation of the blade on the batch and the heating of the heating elements.

[Wit]

Wit, I took my mom for the same 5tyr, the same practically without looking, a friend drove in somewhere in Pushkin, they turned it on, and she was without a spatula, but the pin was spinning, that's the whole check

Here's a damn ... And what to do? I can't check for sure. Yes, in principle, I can not check any. In our city, they are not used earphones ...

or believe ... or refuse ...

Byaka-Dyudyuk, take it!
Leave your contacts and take it!
My father-in-law, he took it, to use it once, now stands in the corridor under my feet!
Poz, he himself does not use and does not sell, because it is cheap!
So it will take it with you to the box!

[themselves]

I would take. But you will open the box with them. Or let themselves will be taken out of the box, turned on, and the digits will immediately appear on the display. It's enough. Ask them to show you how and what to press to bake the simplest bread: program 01, size L, medium crust. Start! The dash underneath "Standing" on the display will light up.
If a worker, they will not refuse to show.

Wit

If possible. of course. I just don't quite understand if I can look. or just give it away. But are there any contacts?

Yes, to the point of those contacts! Run after them? Beat your face? What for? If it is not working, then it will categorically REFUSE to include.