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

Lan, then we just keep in mind that in a warm kitchen and in a warm stove, there can be surprises.

Look, Luda was not alone with this, Sveta also had a bummer, but the heating of the batteries had already begun and the street was warming.
Then Sveta gets an excellent result only by changing the flour (she didn’t make the mixture hotter with a warmer liquid, the conditions did not change at all), but yeast is pure figs, what flour is in such a short time. They are more dependent on temperature and it was they who did not work for the first time in the mode, but they immediately flooded in the service mode - because it was warmer. There can be no other way there.

Then Sveta makes the second bread, but it's already getting colder on the street, the kitchen seems to get colder, the mode was calibrated and began to warm up as expected, just a la service, and everything worked out.

The yeast could not immediately respond to the recipe. They depend sharply only on temperature.
The bread may or may not work, but the fact that the dough did not rise was due to the cool conditions for the yeast. And these cool conditions were at the same time for Luda and Sveta.
Just coincided with a warm front.

Well, I don't see any other explanation. The yeast is affected by heat, not reel. Then there was not enough heat. And now the regime provides the necessary heat.

In warm conditions, the regime should not !!! warm. When I go to visit, I'll check.

[Lena]

Lena, I have a stove, I have no batteries But we usually keep the temperature in the house + 21 + 22 degrees, according to the meteorological station on the table

then check the temperature in the kitchen again, start the mode and touch the ten. You should feel 37 degrees as normal warmth, not to be confused with 25, this is practically your favorite service mode.
If the kitchen is exactly 22 degrees, the mode should be heated in any way. But look, if let's say you've already baked in the oven and it's hot, and in the kitchen it's 22 degrees, then the sensor may also be wrong.

That is, at 22 degrees in the kitchen, you need to start the mode on a completely cooled stove. And it should warm up well with you, as in the service one.

Yes, I already understood that I will now bake bread with a temperature probe, I wonder

but for me he is still short. Even rye at least 2 hours on the rise is normal. Then again it rests against an increased amount of yeast with accelerated action, and this is no longer ice.

it's still a little short.

Lena, you are absolutely right, and I pour 2 tsp. for 400g of rye flour precisely because of the shortness of the program, and at the service one it is lazy to wait for a long time, for good, it is necessary to knead in the evening, leave it for cold (unheated) fermentation, in the oven off and in the morning to bake, but here there is a possibility of overshooting , and the sediment and secondary fermentation of rye dough, in principle, is not welcome
I haven't baked pure rye for a long time, I still have to be honored and try everything on, and then experiment with night fermentation.

Lena, you are absolutely right, and I'm pouring 2 hours. l. for 400g of rye flour precisely because of the shortness of the program, and at the service one it is lazy to wait a long time, for good, it is necessary to knead in the evening, leave for cold (without heating) fermentation, in the oven off

Luda, and today I will try ... I have nowhere to rush, I'm at home ... I will make a proofing as in the good old days, when I baked in Leaven. I'll leave it right on the table. I'll even take out a bucket.
And then what should I put 1h. l. yeast today?

Girls, I'm serious. The soul asks for an experiment. See...

Girls, I'm serious. The soul asks for an experiment.

Ritochka, this is good! Now I have little mental strength left for experiments, again we are saving our animal, now sobogen, our karma is somehow not like that
Ritochka, come on like this, in the evening, knead on dumplings (without heating whatever), with 1 tsp. yeast, the bucket can be removed, molded with a wet spatula or with the hand of bread, covered with a film and left until the morning, in the morning look how it rose, if too much, then stir on the dumplings for another 3-5 minutes and leave on the service until the required 1.5 increase in volume ... And the oven Something like this

Good day! Boys, girls, my dispenser is muffled. And I put on 14 Mode the dough for the Scarecrow of high-calorie buns. I will throw in 150 g of raisins. I'm baking my husband on a flight)))
In short. Tab. There are modes for Panasonic 2501. When baking Easter cakes, I throw in at 3.08 on the timer ...
And on the test? Basic dough with Raisins. I can't figure out HOW to count and relate ...
One way out is to be on duty in the kitchen ... And listen to the crack (attempts) of the dispenser to open.

I would be grateful if there are any hints ...



All! No help is needed anymore!)
But if anyone needs to write, the dispenser opens when the display is 1:27 on the Dough with raisins mode number 14. In Panasonic 2501
Well, I threw it safely. Was nearby.

[Ritochka]

Ritochka, thanks, for watching, I didn't know what time the dispenser opens, it might come in handy

[Mandraik Ludmila]

Mandraik Ludmila, People, yeah, health. I fix such things for myself and right on the side of the refrigerator, otherwise ...

About yesterday's Westphalian bread: I kneaded it in HP, took it out with a wet foot, laid it out in two of my Filipki (it was possible not to do this, since one was enough)
I waited for Wake up for 2 hours ... Then I put the Pastries on for 55 minutes at 110 *.
I just baked two such "gingerbread" 2.5 cm high. Delicious. I eat with pleasure. But this is not the EXPERIMENT that we wanted!
Next.
And I also put prunes and two tablespoons of honey ... Well, pure gingerbread !!!

Waited for Wake up 2 hours

On yogurt?
Yes, the time difference is big compared to Panasik

Well pure gingerbread

For those with a sweet tooth.

[Ritochka]

two spoons of honey ... Well, pure gingerbread !!!

Ritochka, rye bread loves honey very much, and I often shift it more than in the recipe, my husband says the same - baked a gingerbread
Ritochka, but in general rye bread loves a higher temperature than wheat bread, and especially at the beginning of baking, which is practically impossible to get in HP or mult. And how it is 110 degrees, I can't even imagine, but since you write, it means baked, apparently due to a very small volume.
Correct rye bread is baked in the oven. The oven is preheated to 220-240 degrees, bread is placed and after 5 minutes the temperature is reduced to 180-200. In the first minutes, the hot temperature bakes the crust, which then serves as a frame for the whole bread and does not allow it (the roof) to fall through, as happens in our KhP

rye bread loves a higher temperature than wheat bread, and especially at the beginning of baking, which is practically impossible to get in HP or mult. And how it is 110 degrees, I can't even imagine, but since you write, it means baked, apparently due to a very small volume.

I also bake small loaves of rye, in a thin form for cake, but first I heat the bread maker together with a thick ceramic bowl-stand, then I put a mold with dough on this "hot stone". To guarantee the top, I close the window in the lid with a silicone mat and cover it with a thick towel (without blocking the ventilation holes).

[Crown]

Crown, very correctly, the "stone" acts as a temperature-stabilizing element when the door is opened, that is, the temperature does not drop when the bread is placed in the oven, and as a result there is enough of it to bake the crust But then close the windows, I don't know why

Yes, Luda, I know ... about the high temperature. She baked a lot of semi-rye breads in the oven, even before buying Panasik.
I know that first set to 240 *, and then after 20 minutes, you can subtract it.
Well, there you are already looking at the oven and Khlebushk.
_______
And in Multa I don't even know ... I was afraid it would burn out.
In my Philippe, you can put up to 160 * on Baking.
I baked Borodinsky at both 120 and 130 ...
_______
But you are not considering such a thing: an oven and a slow cooker are "two big differences", right?

In the oven, whatever one may say, we still "heat the air", and in the Mult directly under the bowl of ten. And there is no longer any layer of air ...
So it may burn ...

[Ritochka]

Ritochka, I bake muffins in a small cartoon on baking, there is 160 degrees, nothing burns I will have to try to bake bread in my red-01, which did not occur to me before, though the roof will be pale and without a crust just in my husband's teeth

Luda, I flip the bread in the middle of baking with a double boiler.

Like here in my recipe.
Crust on both sides!

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

[Ritochka]

using a steamer.

Ritochka, brilliant!

Lud, I don't like this smiley ...
But I accidentally inserted it, instead of this ... ... For they are next to me.
Sorry. I have already fixed, removed

[Ritochka]

Ritochka,

yes, I did not pay attention at all, I have no prejudice against him

Yesterday, in the French mode, I baked French bread, on a new for me Bakery Flour Red price, as it says, 1 grade. It tastes good, but the puffiness and perforation are not very

[Mandraik Ludmila]

Mandraik Ludmila, in my opinion, very handsome. Pure wheat?

[Irinap]

Irinap, almost exactly according to the French pure wheat recipe from the instructions, only instead of just water she poured carbonated

mult on baked goods, there is 160 degrees

In Redmond 01 baked goods are not 160 gr.

[Sedne]

Sedne, from the topic about Remond-01

3. Baking (also gradually raises the temperature for 15 minutes, then heats up). On ten (not in the bowl, but under the bowl) 158-160.

at the bottom of the bowl it may well be 160, with the lid closed. Itself did not measure

[Buttercup]

Buttercup, baking there is 110-115 max, I had a lot of multicooker, I know what to compare with, but in Redmond there are very gentle baked goods, about like in Panasonic, and there it is 110. In multicooker 150 - 160 is already frying, not baking ...

[Sedne]

Sedne, I don’t know anything, it’s written like that Everything is possible, but I thought that there were 160 Girls measured, they wrote it for a reason

A question for black bread bakers!
I haven't baked something for a long time, I found 2 records with proportions, got confused ...
For 340 ml of liquid: 400 flour and 4 tablespoons of malt? Or something more is needed less?

[M @ rtochka]

For 340 ml liquid: 400 flour and 4 tablespoons malt

M @ rtochka, that's right, in the Westphalian recipe, these 4 tbsp. l. malt is brewed with 80 ml of boiling water, plus 260 ml of liquid just. And since many do not brew, we just put dry malt, the liquid increases to 330-340 ml, due to "boiling water" for brewing malt. But if you use liquid malt concentrate (80ml), then the remaining liquid will be 260ml, something like this

[Buttercup]

Buttercup,
I ran away to put

[Daria]

Daria, success in baking, but remember you need to help with a spatula

I put 2 s. l. malt for 400 g of flour.

I am quite a bad baker. Well, someone pulled me and bought flaxseed and rice flour. And why bake with it? Poke at the recipes

[Galina]

Galina, not the best choice (in my opinion). I tried it with linen - I didn't like it. With rice, it seems, I also baked, maybe once, for a test. Since it didn't bake anymore, it probably wasn't impressed.

[Svetik,]

Svetik, I won't throw it out, I'll put it in for pasta Or pancakes?

Maybe someone will advise bread, why throw it away. We need to look at the recipes from Mani Sanadora, from Ksyusha Omelka, from Queen.



Look like this

Flaxseed Bread (Grigorieva)

I have buckwheat and oatmeal in my bookmarks, I did not save the rest

I found it, I'll try
Wheat bread with flax flour in a bread maker

From the rice was the recipe for pancakes. Also worth it, waiting in the wings)
I bake thin waffles from such flour

And I really liked the rice and flaxseed flour, one at a time, add to the wheat bread, little by little, 10-15 grams of the total amount of flour in 450 grams.

Enlighten me, dark one, what is the use of flaxseed flour?)
Lately, all you see is: "" flaxseed flour "," flaxseeds ", even" flaxseed egg "...
But honestly, I somehow did not go into it.
...The brain, probably, is not enough (as Lisa Alisa- studied, studied, and now the paws fall off and ...)

Who are they useful for? What exactly is the benefit ...

And although, in principle, it is not alien to me to adhere to a healthy diet, I somehow just adhere to "minimalism" and common sense in food ...
But flaxseed oil, eggs, flour and seeds have not yet been introduced into my diet.
(The husband will definitely not eat. Nothing new. He is a fan of the "traditional" in everything)))
But I'm wondering, so timidly ...

And I really liked the rice and flaxseed flour, one at a time, add to the wheat bread, little by little, 10-15 grams of the total amount of flour in 450 grams.

Here is a good option



Rita, about linseed flour at Admin

LINEN FLOUR
Flaxseed flour is a product of the grinding of flaxseed meal, although there may be flour and the first pressing.
The value of flaxseed flour is in a large amount of vegetable protein, which is not inferior in value to soy protein.
Protein content - up to 40%, fiber - up to 35%, nutritional value is estimated at 92%.
Flaxseed flour also has medicinal properties: it has a strengthening effect on the gastrointestinal tract and cardiovascular system, prevents the development of atherosclerosis and fatty deposits.
It is also noteworthy that flaxseed flour contains seven times more potassium than, for example, bananas. It is also rich in magnesium and zinc.

It is recommended to add flaxseed flour to any dough, when baking bakery and confectionery products, pancakes, pancakes, replacing it with 10-20% wheat flour (flour base). Flaxseed flour can be used in any baking recipe, following some guidelines for the amount of water, yeast and fat:
1. Water. Flaxseed flour has excellent water retention

, flour and seeds have not yet been introduced into my diet

I tried, I liked the seeds in Crumble, the flour did not go to me

I have not introduced flour and seeds into my diet yet

The flour is not mine, but I liked the seeds in Cramble

Flaxseed flour is not mine, but I really liked the seeds in Cramble

[Galya]

Galya, I have flaxseed flour, to improve the bun, you can add it to any bread for 1 tbsp. l., so as not to affect the taste, without changing quantitatively the other components. In addition, this tablespoon of flaxseed flour serves as a "stimulant" for the yeast to work. 100 g of the product contains: proteins - 25 g; fats - 5 g; carbohydrates - 40 g;

[$ vetLana]

$ vetLana, Mandraik Ludmila, girls, I but, thanks!
I'll keep it on mind. Come across a small pack, I'll buy it for testing.

Rita, I, hanging my ears, and trusting doctor Kovalkov, decided to cook porridge from flax flour. She survived, but to hell with such experiments.
Therefore, after such an unsuccessful negative experience, I cannot look at linseed (even if it is three times useful)



And I really liked the flax seeds in my Crumble.

[Mandraik Ludmila]

Mandraik Ludmila, Thank you! At one time, the flax seed in the coffee grinder ground (a separate coffee grinder - coffee grinds badly, and this is just right), and then threw it away. Now I will resume.

In addition, this tablespoon of flaxseed flour serves as a "stimulant" for the yeast to work. 100 g of the product contains: proteins - 25 g; fats - 5 g; carbohydrates - 40 g;

Yes, I also noticed that when adding flaxseed flour, the bun turns out to be more fluffy. Therefore, it quickly ends for me.

Girls, flaxseed is still on sale, I pour it into baked goods instead of sesame, according to my mood. For me, it does not affect the taste. But linseed oil, this is not normal, I rub it on the cast-iron parts on our stove, which would be more beautiful, to clean it and create a protective film when I smeared it for the first time and then flooded it fu-u-uu, I will never forget this fishy smell, at first my husband and I simply did not understand anything, but now we are used to it

Everything is clear to the court ...
Perhaps I can do without flour, and without oil, and without seeds. To me this is useless.

[mamusi]

Release mamusi, right in the courtroom!

[Wit]

So you understood me, yes, Wit... what is there ...