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

In general, it depends on where to measure the temperature, because at the bottom of the HP and in the upper part there will be different temperatures. I measured in an empty HP, at the bottom.
Our section has a topic
Breadmaker temperature

Very little is written there.
And I want to remind you that different manufacturers of HP and the temperature of the modes are different, not only due to the manufacturer's settings, but also due to the materials from which the device is made, and due to the design ...

Today I baked rye bread on Rzhan. I measured the temperature inside the bread as soon as I got it out of the HP. 98.1 degrees.
This time, instead of the apple cider vinegar, which I usually add, I used balsamic. Tomorrow I will appreciate the taste, I like the smell of bread.

Today I baked rye bread on Rzhan.

Sveta, baked with malt?
And I went to the rise on low-yeast with 20% whole grain, and the light was turned off. I waited until I got up in a bucket, into a multicooker bowl, greased with rust. I laid it out with butter, rose there and baked it in a gas oven. Damn, tastier than Panasika turned out.

Sveta, baked with malt

Yes, with malt.

And I baked Westphal again *, added my apple puree + a spoonful of apple cider vinegar to the dough. Serum free. With honey. 100 g c / h flour. 2 sec. l. Rast. oils.
It turned out juicy and tender. The approach gave 2.5 hours. Turned on Baking for 1 hour.

Baked today "snack bread" with cheese and semi-smoked sausage. I slightly altered the recipe from the instructions

330ml serum + gas. water
1h l. salt
1 st. l. honey
250gr psh. flour c. from.
20gr psh. bran
230gr psh. flour 1c
2h l. yeast SAF-levure
pre-kneading on dumplings 5 ​​minutes
on the program "basic bread with filling"
poured on the dough:
1 st. l. ground garlic arrows
1 st. l. sesame oil
into the dispenser: hard cheese and p.c. sausage, 1: 1, cut into small cubes 0.5x0.5 cm, until the dispenser is full.

The bread turned out to be very interesting in structure, the roof tore a little, but it does not bother me at all, rubber-rubber, although 20g of bran, large-hole, but heavy because of cheese and sausage. When slicing, even when cold, it wrinkles strongly.

My husband really liked it and I made him for tomorrow's trip to the city on this bread "sandwiches" with tomatoes and cheese, sprinkled with black pepper, baked in the microwave, in general, lick your fingers, cheese bread with tomato and cheese

for tomorrow's trip to the city for him made on this bread "sandwiches" with tomatoes and damp

Delicious, Lyud! It's nice to take such sandwiches on the road!

[Ritochka]

Ritochka, and I do not have time to bake pies, preparations are taken away all the time, but instead of pizza or khachapuriks, it's a good substitute. Our panasik always helps

[Mandraik Ludmila]

Mandraik Ludmila, Great bread! only such cheese and cheese sandwiches should be eaten hot, how can they be made for future use?

[Vika]

Vika, of course, hotter is tastier, but cold is also delicious, I often make baked sandwiches with cheese for my husband, he likes It's almost pizza, we eat it cold too

[Mandraik Ludmila]

Mandraik Ludmila, I also put the same bread, but without additives. I'll buy cheese in cubes and bake everything according to the rules.
Doesn't the cheese part in the process?

[Vika]

Vika, we had no light, it seems like the rain washed away, but I was able to get out to the Internet, the cheese if it is hard, parmesan is better - it does not diverge, it is added from the dispenser at the end of the batch and is very well felt in bread

[Thumbelina]

Thumbelina, Olya, took away your last variation on the theme of onion bread. Isn't there a mistake? For 330 g flour, 360 water? In the main recipe, you have 310 water for 500 g of flour. I mean, not too much liquid? Or what am I not catching up with



And then I want to put it right now and I stumbled over the proportion. And it hung.



Probably 530?

Guys, girls, throw yourself at me with a recipe for wheat bread with bran, denser, for sandwiches, otherwise my wheat is all so soft that it sags, it's delicious, but it's uncomfortable with a sandwich

better parmesan

OK! next time there will be bread with Parmesan.
and yesterday's turned out, of course, very tasty, but without such huge-magic holes and rubberiness.
It seems that everything is according to the recipe and even had to be added to make the dough softer.

[Vika]

Vika, these huge holes just turned out to be cheese, on closer examination And the rubberiness is probably given by cheese and sausage, their fatty components

just turned out to be cheese,

aaaaa vooot where is the secret of additional beauty and deliciousness!

Since I didn’t wait for an answer, I decided to do without variations on the theme ... I baked Thumbelina's onion bread. The smell was, you can go crazy !!!
And what a handsome man! In short, I will be such an oven !!! We liked him very much!





Damn, sideways pictures (



Can anyone tell me about the flour? I bought Starooskolskaya today, how is she?

Where is everyone?

I bought Starooskolskaya today, like she

I don't know this
===============
I baked pizza with durum 50-50 (recipe for Panasik). Kneading on dumplings for 5 minutes, in the cold room for the night, Proga Pizza.
I liked the result very much.
Svetochka-Englishwoman, thanks for the tip (cold fermentation).

Where is all

Canned, salted, dried, dried, etc.

Where is all
Canned, salted, dried, dried, etc.

Oh yeah!

Thumbelina's onion bread.

Where's the recipe for this fluffy?

[Vika]

Vika, here

Panasonic. Bread "Onion" (Thumbelina)

Oh yeah!

I do it too! Phew !!

[Natasha]

Natasha, I now have some kind of garbage with electricity in the village, only yesterday it turned off twice, from two to seven and from ten in the evening to midnight, I'm already afraid to bake, you can continue with the blanks on gas, and drive gasoline because of something panasik laziness, and you won't leave her for the night, but I usually bake at night

[Buttercup]

I haven't been here for a long time. But when I bake bread all the time, I remember the inhabitants of this topic with a kind word. Bread always pleases. We don't even look towards the store. For 9 months of operation of the stove in the store, they bought bread a couple of times, and then because I forgot to put it, and at the same time, the husband grumbled every time that the bread was not tasty, his own is better)).
It was a matter of principle to freeze bread (I don’t remember who advised it (not Svetlana?), But thank you very much). Now I almost always have "just baked" bread. I take out a piece from the freezer, 15 s. in the microwave and cannot be distinguished from fresh!
And I always add 50 g of durum semolina to the flour. The bread is fluffier, it turns out higher.
My favorite is French.
In short, I bake and bake, thanks to your prompts and support in due time, the bread is now delicious!




Buttercupand what now? Do you do without bread? You won't be full of blanks
Although without them, no where. I, too, in the sweat of my brow, then roll compotes, then cucumbers, lecho, adjika. Everything is already packed with banks under the stairs. Almost ready for winter!

[Natasha]

Natasha, but somehow there is not enough bread now .. I generally practically eat vegetables and my apples, my husband, like that, also eats a little bread now

[Natasha]

Natasha, but somehow there is not enough bread now .. I generally practically eat vegetables and my apples, my husband, like that, also eats a little bread now

Oh, how great! And I have, on the contrary, some kind of boom in flour products)). On vacation now, I got to the kitchen, I cook and bake everything. And there are not many grateful eaters at home, you have to distribute to mother-in-law and mothers. If only someone would come
But today we have a deep-frying evening. For a long time everyone tried to persuade me to do this. And they persuaded. Onion rings, French fries, cheese sticks, chicken wings. Here they are ready. We'll have to rejoice.



Yesterday I baked a pie Pie "Plums with sour cream filling" from galchonok. This is something with something, I just love it. Suddenly, who has not yet baked, try it, you will definitely not regret it. Right now the drain is coming.

Sorry, I have everything offtopic

[Mandraik Ludmila]

Mandraik Ludmila, thank you!

I forgot to put a spatula for kneading on rye flour.
Wheat 200 g
Rye 325 g
Will it affect the quality of the batch? Is it just that HP will be more difficult to knead?
Well, I've already kneaded, bread is coming up

Will it affect the quality of the batch?

Will not affect.

I have joy, while I was forced to stick out in the city for a week and a half, my husband ran out of bread baked for future use, and he baked bread for himself in panasika. He mastered the cartoon a year earlier in this way, while I was sick in the city, and now Panasik is his favorite gadget. Of course, the baking is the simplest on a regular program, but all the same, I figured it out myself, I managed it myself, and after all, I didn't ask me, I only found out when I returned
Baked bread today Panasonic 2501. Stolichny rye-wheat bread # 43, report and photo there

and now Panasik is his favorite gadget

It’s great that my husband started baking bread.

he himself baked bread for himself.

Well, soon you will not be needed.He is a great fellow, he will do everything himself

I rarely come here. Maybe someone has baked already.
Fresh corn bread (Tefal 4002 bread maker) # 24
Bread with fresh corn. I hid a recipe for Panasonic under the spoiler.

Soft, airy! The photo does not convey the color, it is yellower

[M @ rtochka]

M @ rtochka, took it to the bookmarks, and suddenly ... the bread is very beautiful

[Buttercup]

Buttercup, and not at all complicated, but original

lovers of corn sooo recommend fritters from Nero Wolfe of the same author, I have frozen the grains for the winter, the whole family respects them very much

fritters from Nero Wolfe e

where is this to find?
found! thanks for the tip!

And why is it tearing the roof off?


And another question. Immediately the roof was convex and smooth, and after cooling down like this it crumpled. Why is that

[Anatoly]

Anatoly, since more advanced bakers are silent, I will try to answer. In the first case, in my opinion, there was not enough liquid, and even if all grams are observed, you can get such a result due to the low moisture content of the flour. In the second case, again in my opinion, either the yeast is too much, but not fatally, but just a little, or it is overstated in the last rise, most likely in the section at the upper crust of the "hole" is much larger than below, that is, the bread was already at the maximum rise, it would have been a little time and the lid would have failed, but the panasik is smart - everything is calculated there I have both options periodically, it is clear that this does not bother me at the same time, such, in my opinion, do not affect the quality and taste of bread.

[shrinks]

why

1. Wheat bread. Imagine a 3D mesh ball made of elastic gluten threads with starch-shaped meat. And the threads and starch are wet, filled with water. During the heating process, part of the water turns into hot steam, additionally stretches the ball and, most importantly, evaporates. It evaporates on baked goods, it evaporates until the bread comes out after baking. This is called waiting for the bread to be ready, when all the residual hot steam has evaporated, and the crumb is condensed as a result.
When water vapor evaporates, the crumb of the bread is compacted, and visually the bread shrinks, because residual vapors keep the bread in an extremely inflated state. But the crust of the bread is already like a stretched elastic band, and when the bread shrinks, it goes in waves. Which is what you observe.
To reduce this effect, a strong top heat is used in the oven. It grabs the top crust, makes it strong, and when the bread is then compressed further, the crust, as an already rigid frame, retains its shape.
You can't do that in a bread maker. There, the upper heat is designed for a certain humidity bread or the amount of raw material.If the crust does not have time to grab, it remains elastic after baking and goes in waves during the standing process when squeezing the bread during the evaporation of residual steam or additional strong compression as a result of the collapse of the gluten frame (this is if the gluten collapses due to overgrowth, and so on)

In terms of our stove, it should be understood that if you like the taste, then it is unreasonable to drive about the crust. Referring to FIG. The elastic ideal crust there is designed for a consistency to the taste of Panasik engineers, which may well not coincide with our own.

2. If bread contains a lot of gluten, as in wheat, then the crust is like soft chewing gum, cracking if there is little moisture in it and it cannot be stretched, or it goes in waves if it is too stretched.
But in mixed breads there is no longer such a direct dependence on the amount of moisture.
Mixed breads. There may be very little gluten framework, or even none at all - which is elastic and capable of stretching, the emphasis lies on starch, which is inelastic: starch crusts like to crack upon drying. They are like wet clay. If the clay is dried quickly, then it loves to crack.
The elasticity of the starch crust is a very difficult question, it strongly depends on the quality of the flour purchased. In general, one should look at the theory of rye breads. It is in order for the starch component to be beautiful, elastic, tasty and all sorts of tricks are used, like acid and leaven additives.
There, you can't tell directly why the crust cracked. Maybe there was little moisture (the more gluten in the composition, the more addiction exactly from the amount of water above), and maybe the rye additive was so active that the starch of the flour became so completely inelastic when it dries, and nothing can be fixed with water alone. Perhaps you just need to bake more carefully, which is quite difficult to implement in HP.

in general, it's even more difficult to get the perfect appearance and, if it's tasty, then it's also a fig on a crust))))

[Mandraik Ludmila]

Thank youMandraik Ludmila, fffuntic, yes, I'm not really worried about the crust, but this is how the cat Matroskin said - to improve self-education

Hello everybody. Yesterday I became the happy owner of a Panasonic 2501 bread machine. I have already baked Basic white on program 1, it turned out great. And today I decided to try to bake b / g bread on program 9. The child is allergic to wheat and many other things, it's long to list. This was one of the reasons for buying cotton, the oven itself was without glaze. bread. Plus, the allergist advised, as in the store bread he says there are a lot of unnecessary and not entirely useful ingredients and impurities. I did everything strictly according to the recipe. Now I took it out of the bowl and that's what happened. As it is not very, it seems to me, pale is okay, but the top is generally cracked. Hostess help, tell the helpless newbie what I did wrong? Or do you need to decumerate this program yet?
I don’t know how to attach a photo (.

[Natalia]

Natalia, congratulations on purchasing Panasik! Unfortunately, I will not help you with anything for gluten-free, I have never done it.

[Natalia]

Natalia, but how does it taste? in appearance it has risen well, in gluten-free pastries it tears the roof with a lack of water or, accordingly, excess flour, which is equal to a too steep bun. Is it so gluten-free - I don't know

It tastes great, and on the cut is a dense, evenly baked crumb, not wet, but just right. Only now the roof let down)))

in appearance it has risen well, in gluten baked goods it tears the roof with a lack of water or, accordingly, an excess of flour

I would think so too

I would think so too

but the fact is that there was no kolobok. It was like thick sour cream, that was the consistency. I even wanted to add more flour during the batch, but I didn't do it).

I even wanted to add more flour during the batch, but I didn't do it).

Oh, how difficult everything is with gluten-free breads ... Then you need to read the theory on them ... There will probably be about the "correct" consistency of the dough.

Good luck to you! I'm sure you will learn. And your first gluten-free one is good!