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

Luda, I also periodically change something in rye. Even the most delicious bread becomes boring. And with some changes, it's a different taste

if it's hot, then right in the morning, as soon as you wake up, it's better to start bread. It's not very cool when it's hot outside and at home

In hot conditions, in addition to baking at night and in the morning, you can also improve daytime baking - by cooling the food: use only cool liquid or all the ingredients, depending on the room temperature. If it is very hot, then all the ingredients for the bread can be stored in the refrigerator and put in such chilled ones - there are more chances to get good bread in the heat.
And the bread itself, ready-made, in the heat can also be stored in the refrigerator, so that it will be fresh and pleasant to eat longer.

I don’t have Panasik in the city, and there my son often orders pizza for himself, one lives for him.

Lyuda, have you considered the option of dried quick-soups and cereals, for example?

We have a lot of topics on the forum with technology and recipes for various dishes prepared in Electric dryer... You cook, and my son will replace at least part of the food with a healthier one than a commercial pizza.
Soups can be boiled, dried and ground = ready-made homemade instant soups, even dry borscht recipe saw. Pour boiling water over and after a couple of minutes - the food is ready.

[Natasha]

Natasha, I haven’t seen it, I’ll see, maybe I’ll take it on board, I’m just afraid that he will order pizza anyway, and the freeze-dried will lie, he has no excess weight, as if not the other way around, but I feel sorry for the stomach. I cook soups, make salads, bake casseroles, either throw away half, or the dog gets
And now for bread on fermented baked milk, first I made a small pre-batch on dumplings and then turned on the diet program, so she already worked out the batch for me, went to the proving. Recipe slightly altered

fermented baked milk + baked milk 340ml
wheat flour 1 grade 460g
salt, honey by the eye
butter, added after pre-mixing 50g
yeast 1.5 tsp (poured out everything that remained in the bag, opened a new one for another 0.5 tsp.

[Buttercup]

By the way, yesterday I baked rye and added only 1 tbsp of malt. l. and I liked it so much, more than when I pour a lot, all the same malt gives its taste

Buttercup, and if you steam it up with some of the liquid from the recipe, then you will generally clap your hands on how much the taste will change for the better

For hot conditions, in addition to baking at night and in the morning, you can also improve daytime baking - by cooling the food: use only cool liquid or all ingredients, depending on the room temperature. If it is very hot, then all the ingredients for the bread can be stored in the refrigerator and put in such chilled ones - there are more chances to get good bread in the heat.

Waist, Natasha, how good it is that we have you! I completely forgot about it !!!

[Sveta]

Sveta, I used to steam up, but I didn't notice much difference and stopped bothering

Although it is hot, and the bread from Brad Pit turned out to be very tasty, probably still a little lower, but the taste is wonderful!
All Ms. Panas is the king of bread makers!

[Waist]

In the footsteps of the conversation about durum, yesterday I made bread in KhP with the addition of semolina. Program 01 "Basic", the recipe - from the book to Panasonic of plain white bread. From 500 grams of wheat baking flour, there were 400 grams of wheat and 100 grams of semolina. 320 grams of liquid was enough for me, the yeast was pressed 5.6 grams (I have super active Polish).





I liked the bread very much.

Compared to the same bread, simply on wheat baking flour, there are obvious advantages:

1. There is more "body" in the crumb, it will withstand a sandwich better
2. There is more taste, much closer to sponge bread, even to the taste of good bakery bread (it seemed to me so)
3. Healthier durum semolina contains healthier fiber and a lower glycemic index, am I right?

Next time I will upload ingredients like Waist makes in his famous bread - yeast, liquid, sugar down, then semolina, then flour.

3. More useful than semolina from hard varieties contains more
healthy fiber, am I right?

A larger% of protein, this is indicated on the package, in ordinary flour about 10, in solid flour it should be ± 13.
More protein means less carbs.

Added about low glycemic index

about low glycemic index

That's why I bought a durum, I need a low gi pizza.
I baked a pizza with durum 50-50. (V.s. And durum). Recipe from the book to Panas. The dough turned out to be denser than from v.s. And when baking, the top remained white, although everything was baked (baked in Tortilka). I will continue to experiment with the% ratio of durum and v.s.

[$ vetLana]

I baked a pizza with durum 50-50

$ vetLana, Light, I did it with cold fermentation (according to Reinhart), but in a ratio of 30 percent durum, the rest of the sun - everything was fine. The dough is like plasticine, it is a pleasure to work with it. And very tasty

Nevertheless, the pizza dough must be fermented in the cold, like any dough where the ingredients are flour-water-olive oil-salt-sugar

I baked a pizza ... when baking, the top remained white, although everything was baked (baked in Tortilka).

Light, so it seems like in pizza makers the top is always lighter than you can get in the oven. The way out is to smear the surface of the dough before baking, for example, with yolk.

Still, the pizza dough must be fermented in the cold, like any dough where the ingredients are flour-water-olive oil-salt-sugar

In the next. if so I will.
Sveta, I would like to put more than 30% durum.

Sveta, so it seems that in pizza makers the top is always lighter than you can get in the oven

Natasha, at Tortika, the top pan heats up more than the bottom one. With flour c. from. always rosy top. But appearance is not important to me, the main thing is taste

[Svetlana]

Sveta, I would like to put more than 30% durum.

Svetlana, Svetik, then you will have to interrupt the batch ... That's what I think. Look, durum has a very high percentage of protein, which means that a standard batch in Panas will develop gluten too much for you. At best, after cold proofing, your finished product will be rubbery. At worst, after cold proofing, gluten can be destroyed altogether.

Check out Reinhart's recipe for cold proofing.

Pizza dough Neapolitan (Neo-Neopolitan Pizza Dough) Peter Reinhart (Anise)

In the same place, in general, mix 1 minute, 5 minutes rest and 2 minutes. Then into the refrigerator. And this is not in vain. This is a properly developed klekovina in his opinion. As a result, we will get a delicious product.

[Sveta]

Sveta, looked. But there is no durum

But there is no durum

I made this recipe with durum. 30% of the total flour. It turned out great.

I made this recipe with durum. 30% of the total flour.

Interesting. And I use special Tikhoretskaya with 14% protein for bread and pizza. Is she like Durum? Low-yeast bread with the addition of whole grain and rye is good. And in the oven too.

I made this recipe with durum

Cool idea!
And I also made Natasha's gorgeous bread with the addition of semolina. It turned out great!

[Marina]

Marina, durum looks like semolina, it is grains and yellow. The grains are smaller than those of semolina.

And I have a bread recipe on a pack of durum from S. Pudov:
250 g sun flour
250 g durum wheat flour (well, as written)
6 - 7 g salt
15 g sugar
6 - 7 g yeast (I don’t know what)
1 - 2 tbsp of vegetable oil.

[Irina]

Irina, I also have durum Pudov. I decided to start with 10%. I'll see it to my liking. Today I kneaded bread for 500 gr. flour. I put 50 g of durum.

People!
Finally I got my hands on Westphalian bread.
This is something! The crumb turned out. Well, nothing. The taste is amazing! The crumb is moist, tender, fragrant.
Not without adventure, however ...
Half an hour before the end of Baking, the email was turned off. energy. Bam! WHERE TO GO?
She preferred not to touch the stove, not to open it. I got drunk from my own heat. A loaf of korokhotuska!
I give you evidence!

[Ritochka]

Ritochka, and if in the recipe part of the liquid by volume is replaced with a small shabby apple, it will be even better

will be even better

Lyudochka, I wanted to ask you around.
1. Do you put 4 spoons of malt? (I put 2)
2. I did it on serum
3. Do you also take 2 tsp of yeast?



And in pursuit: how much live yeast to put? Lux?

[Ritochka]

Ritochka, I don't bake Instant ones on the living for 1.5-2 hours. l. - depends on the air temperature and the availability of additional ingredients, if I put an apple, then 1.5 hours. l. I bake mainly on whey, I put malt from 1 to 4 tbsp. l. by mood .. That's how it is

Rita, I've been baking it for a long time. I baked with an apple, and with kvass (Lyudochka,), and with whey. My last version is 350 rye and 50 c. h. wheat (I like it more than 100% rye). I put 2 tsp. yeast, 2c. l. malt, 2 sec. l. apple cider vinegar.
This is my everyday rye bread.
I bake on the machine. Last time I didn’t control, I forgot. Usually I always look and help with a shovel

I bake on the machine. Last time I didn’t control, I forgot. Usually I always look and help with a shovel

Svetochka, I didn't help ...
I didn't know what to do ...
Listen, do you bake on Basic or Rye?

Rita, I'm baking on Rye. With a comb. There may be impurities in the corners, if you do not help



When the batch ends, I form the top.

When the batch ends, I form the top.

yeah, I also have a wet hand and a wet silicone spatula

wet hand and wet silicone spatula

Yeah, mind you, I didn't do it today, rough top.

I grease my hand with oil while shaping. So 100% won't stick

So, I baked it tonight, I had to increase the proofing time by another 1.5 hours ...

in bucket loading order:
serum + apple jam 350ml
1h l. salt
1.5 tsp. SAF-Levure yeast, poured directly into the whey
0.5 tsp psyllium
2st. l. fermented malt
1h l. cumin + 1h. l. ground coriander
100gr whole grain rye flour
300gr peeled rye flour
1 st. l. sunflower oil neraf. nedezodor.
and a little black cumin oil, there is a dropper in the bottle - you won't pour much
I kneaded on the rye mode, watched the rise, did not like it, turned on the service mode and stood for another hour and a half, in total it turned out to be proofed for 3 hours, then baking 55 minutes

And I baked in the Multicooker (HP was busy)


More delicate and softer. Came up 2 hours on the Yogurt Program.
I haven't cut it yet. I'll show you the section later.

[Ritochka]

Ritochka, pure rye?

Luda, no 50 g. Out of 400 there was wheat c / z.

[Ritochka]

Ritochka, and how many baked, the same 2 hours on baking? I didn't think of something myself, but I need to try it, rye still doesn't crumple

Luda, kneaded for 5 minutes. hooks from the mixer, transferred the lump to the Multi. For the Yogurt Program. Approached 2 hours, spied. Then I made incisions. Included baking for 1 hour at 120 º

Ritochka, was it baked in an hour ?! For 120g? Strange, rye is wet, heavy, I would have held it for at least 1.5 hours, but for good all 2 hours. Remember, the temperature of the baked rye inside should be 98 degrees. How did you get the cutter?

Lud, I have nothing to measure inside! I don't have such a thermometer.
I know that in a cartoon it is baked in 1 hour.
I bake my Borodinsky in Filka and baby Redike for 1 hour. ...

You can put 130 in Filka.
But for now I decided to try it.

Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02) (mamusi)

[Ritochka]

Ritochka, I will consider

I went to the kitchen now, I was not too lazy (!) To the first floor!
I tried Bread. But there was no fotik, of course. So I'll take a picture tomorrow.
Luda, in general, it tastes the same as my first one from HP. Wetish. The holes are very small. Well, what else?
I will try another time and bake longer, but it will dry out ...
In HP, he bakes for 55 minutes. Or is t much higher? What by the way is t in HP when baking? I somehow do not know!

[Ritochka]

RitochkaI didn’t measure the temperature in the HP itself, I don’t know.Try and let it stand a little longer, for rye proofing is determined by volume, the dough can grow up to 1.5 times, if more, it will fail when baking

What by the way is t in HP when baking? I somehow do not know

And I'm wondering. Who knows, answer me

the dough can grow up to 1.5 times, if more - it will fail when baking

Luda, so it got up from me.
Today I ate for breakfast. I like.
But there is a question: girls you have it too heavy, dense, or something ... well, of course! A complete lack of white flour! What am I surprised. But it tastes good to me!

But there is a question: girls you have it too heavy, tight

Rita, yes, exactly like that. Heavy, squat bricks. Doesn't shine with beauty, but delicious. I like it too

[Ritochka]

Ritochka, yes it is heavy and wet, it's rye. If you want lighter, then you can do it with bran, by the way, the same very tasty bread ... Oh, remember the proportions, I altered it on pure rye, it seems just stupid instead of wheat, I used rye flour

Wheat bars with rye bran (sourdough or yeast) (Tumanchik)

[Mandraik Ludmila]

Mandraik Ludmila, no, Lyud, everything suits me.
I don’t eat bran bars! Nope!

And sometimes I want White, then I practically do not eat bread, for a change I bake periodically

[at the bottom]

On the "Main" program, baked goods 160-170 * С (measured at the bottom empty HP, running the program idle).

Thank you Natasha!