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

And my husband suddenly asked for French, well, apparently in contrast to rye-Westphalian. I baked on Dyvenka premium flour, there was almost no whey left, what would be left on rye, so I did it for once exactly according to the recipe, on water. It’s about to be ready, but the whole house smells stunning, oh, it beeps ..

Please tell me, I have a Panasonic 2510, there is no rye bread program, what program can you use to bake bread according to the recipe from the post Wheat-rye bread 50:50 "Bavarian" with mixtures:

Ingredients

Baking wheat flour, grade II 200 g
Peeled rye flour 200 g
Water 300 ml
Salt 2 tsp
Yeast "Saf-Moment" 2 tsp.
Bakery mix "Victoria" 100 g
"Agram dark" 1 tsp
"Favorite" 1 tsp
Posip "Standard" or Posip "Extra"
Cooking method

1. Measure with a measuring spoon 2 tsp of Saf-Moment yeast and add to the bucket of the bread machine.
2. Place a bucket of a bread machine on the scales and add 100 g of the Victoria bakery mixture to it

3. Add 200 g of wheat flour II grade to the bucket of the bread machine

4. Add peeled rye flour - 200 g to the bucket of the bread machine

5. Measure out 2 tsp of salt with a measuring spoon and add the bread machine to the bucket.

6. Measure out 1 tsp of "Dark Agram" with a measuring spoon and add a bread machine to the bucket.

7. Measure out 1 tsp "Favorite" with a measuring spoon and add the bread machine to the bucket.

8. Measure out 300 ml with a measuring glass. water and add to the bucket of the bread machine.

Cooking program: mode "RYE"
Many thanks for the help!

[Ritochka]

Ritochka, he looks good, for rye everything is so, but in the trail. just try to add a little more liquid, 20-30ml, I see at the top, the dough was tight

I've baked it once, and the dough, too, was sooo cool! And somehow he didn't get up very well. Rye with psyllium and on warm mode is just no comparison!

[Karishka_34]

Karishka_34, oddly enough, I would try on a dietary one, you have it # 6. Why I think so, well, first of all, it's not purely rye and that flour of the 2nd grade would "work" - it needs time, and the addition of agram and favorite will soften the influence of rye flour. It may even turn out a bun

Karishka_34, oddly enough, I would try on a dietary one, you have it # 6. Why I think so, well, first of all, it's not purely rye and that flour of the 2nd grade would "work" - it needs time, and the addition of agram and a favorite, will soften the effect of rye flour. It may even turn out a bun

Thank you so much! I'll try.

[M @ rtochka]

M @ rtochka, and you saw my post as I baked it in a cartoon? This is generally a waste, my husband now requires rye to do just that

[Karishka_34]

Karishka_34, is this Masha Schumacher's recipe?
This is how she bakes rye-wheat bread: Technology: we knead this business in a short batch, (I’m on dumplings) ... We knead and ... we forget for 2 - 3 hours ... Then we bake

Here is her other bread, read:

Black universal bread:

Yeast 2 tsp #
Rye and wheat flour in any ratio - 500 gr (what was on the table -350 rzh and 150 psh)
Semolina 50 gr
Vinegar 2 tsp
Rye malt 3 tbsp l. (do not brew nikada)
Salt 2 tsp
Sugar 2 tbsp. l. (honey can)
Lean oil 50 g and at the very end of the kneading literally a teaspoon (so that the sides were smeared, I thought of it myself)
Liquid (water, kefir, whey) - 350 - 400 g, so that the bun is slightly smeared along the bottom.
_------------------------------------------------------------
# teaspoons and tablespoons - measuring spoon from HP

Technology: we knead this thing on a short batch, (I'm on dumplings) ... We knead and ... we forget for 2 - 3 hours ... Then we bake ...Those that were on the gangway, one stood for 3 hours, the second 8

Something like that....

This recipe, recipe-basis, taxazat, it is universal You add whatever you want, change the proportions of flour and you get different delicious bread

[Svetochka]

Svetochka, of course it is possible and so, but here I was baking rye-wheat bread "Stolichny", there the same half-and-half rye and wheat, and even with bran, it was great on diet Panasonic 2501. Stolichny rye-wheat bread # 43 though later I did it on the main one, but with a pre-mix on dumplings Oh, as soon as I didn't do it

Oh, as soon as I didn't do it

Why don't I know anything about it ???
Where is the * original recipe !?

[Buttercup]

Buttercup, of course, you have more experience. I don't bake rye and wheat now, but I remember how Masha bakes. Therefore, I wrote.
For some reason, I can't insert active links on my tablet

Where to get psyllium?

[Ritochka]

Ritochka, you were also interested in that bread, you and I corresponded there and you offered to bake on the main one, and at first I said no, and then, with pre-mixing, I began to do it on the main one
Psyllium is sold in pharmacies under the name phytomucil, dear it is there, and me Anna1957 I called for a joint purchase on ebee, so I still have a lot of it, I think it will still be enough for two years. I don't always put it in. It seems to me that it neutralizes the apple and therefore I do not combine them. Now I have apples, so I like the apple better

[Mandraik Ludmila]

Mandraik LudmilaLyudochka, yes, yes, yes, I've already found it.
I understood what it was about.

I like the apple better

Well, I'll be with an apple.
And in the pharmacy, at first, you can buy a little for a test, so that you can pay with purchases. If you like it, then already ...

Dear! Please tell me, before the Panasonic I had a Philips 9015 bread maker, I baked bread on it according to the recipe:
300 ml of water,
2 tbsp. l. oils
1 tsp salt
1 tsp Sahara
240 gr. wheat
80 gr. rye
100 g buckwheat
2 tsp dry yeast
First, I kneaded the dough on the program for 1 hour 30 minutes, then set the express baking program for 60 minutes. It turned out to be plump bread, although the crust is pale (I think because of buckwheat flour), but very tasty.
On Panasonic 2510 I decided to make it on the main program, it tastes very tasty, but the view is not very ...



Maybe a different program should be chosen or the proportions are not correct? I would like to be higher.

[Karishka_34]

Karishka_34, The impression that the moisture is not enough.

Whoa! Buckwheat 100 g.
Not a special special. I, but I think that the Main - very "trampled" the dough during Kneading. Then he just didn't have time to get up
In Panasik, you can also oven on a semi-automatic

but the view is not very ...

Very much even for such a composition - 180 g of "heavy" flour (mukei?), But I agree, according to the description of the ingredients, the water is not enough. And sugar, but that's a separate topic.
I also try to bake healthy breads, but they are low in gluten and there is always a problem with fluffiness, and I also have whey, sourdough and all sorts of seeds. My experiments with the addition of butter, milk, eggs (in dough for pies and pastries), cottage cheese, sour cream, convinced me that sugar (honey, molasses) raises such a dough best of all at the rate of 1 tablespoon for one and a half to two glasses of flour.
And for capricious breads, it is very important to add fats not immediately, but to give the flour time for autolysis. If anyone does not know, search the forum with a search engine, Chuchelka will tell you.
Or "stupidly" add panifarin, he will do everything himself.

[Karishka_34]

Karishka_34, look at this bread. Recipe for Panasik, worked out.

Wheat-rye-buckwheat bread "Bouquet" (Boka)

Like this, lush, even super lush

Buckwheat bread "Fluffy" (bread maker) (Elena4ka)

Author's note:
It turned out just SUUUUPER!
And further. I liked the buckwheat flour in wheat bread much more than the version of wheat-rye-buckwheat bread. In my opinion, buckwheat flour does not play a special role there, but here it is just a fairy tale. You definitely can't do without it.

[Karishka_34]

The water is really not enough, the roof was torn.And on the main oven with rye, still not very much, I sometimes bake, but then when there is no desire, it is possible to wait for the dietary 5 hours, and then I start the pre-batch on dumplings for 5-10 minutes and only then turn on the main one.
Karishka_34, it is better to bake composite (mix) breads on a dietary one, there is a prescribed kneading for them and a long proofing at the right temperature, well, this is my opinion.But Lenochka can decompose everything from a scientific point of view.
Here is Svetochka, she offers good, proven recipes.

Thank you very much girls, I will try without rye.

[Svetochka]

Svetochka offers exactly "good" recipes from the point of view of HP. There, the percentage of additives does not exceed 40 percent of wheat, which, as we know, is already borderline for problem-free baking on strong programs.
A Galina I noticed very accurately that she bakes such complex bread with sour cream and sourdough and even reinsures herself with a yummy for yeast in the form of sugar-honey (but this becomes relevant with prolonged fermentation, with a short one - it's just a matter of taste).

Karishka_34, from the standpoint of theory, your bread composition

can already be attributed to the complex category of "rye-wheat", alas, wheat-rye no longer pulls, there wheat does not rule. Strength is not enough, additives exceed the limit of 40 percent. For example, buckwheat flour can be viewed as just a heavy load, then no one canceled the dirty tricks from rye in the form of slimy bread, if rye turns out to be harmful.
To reduce the harmful effect of rye, we always add sour milk, often whey, as much as it tastes like. With rye, the more the better. Well, ideally - all sorts of leavens. A quick option is improvers such as Agram-extras, in the worst case, vinegars. That is, only an acidic environment tames rye flour, ideally not just acidic, but with a predominance of lactic acid.
Buckwheat flour doesn't seem to be harmful. Just a dense structure. We need to let it swell well and not miss the amount of yeast. Also, like rye, it does not hold gas, so you cannot beat it, no more than once. When kneaded, it will stick together, and the second opening will be very difficult. Therefore, no more than one careful kneading, but better without it at all.
So, we need:
1. Since there are two flours in large quantities that do not hold gas, the fewer strokes, the better. No more than one.
2. Since there is rye flour, it is good to at least add sour milk to the recipe. Also, with long fermentation, rye flour can spoil c. with .. The less rye flour tamer the shorter the fermentation.
Well, there malt-sugar-honey is already a matter of taste. For such a composition of bread, fermentation cannot be long, so your own sugars are enough. I also include fats here. In a small amount of bread, fats will not interfere at all, a matter of taste.
3. To take into account the interests of wheat flour, which no longer rules the ball, but still should ferment, this is a matter of the taste of bread. Ideally, give her a better knead, but only then only fermentation, without any kneading at all, or with no more than one kneading. For her, too, sour milk is good, it will strengthen gluten.

That is, I do not see, except for rye, a suitable auto mode for this composition, which is not there.

Look. If there is a strong batch, then there should be a short fermentation and no more than one kneading, and preferably without. There is no such option. Only a good kneading on dumplings, then a service mode with a rise of 2 times as for rye (about 2-3 hours for rye) without any left stirring, then baking.
In theory, this is the most correct... Especially if without sour milk.

But if you do choose programs. It seems a bit too much for me to have two strokes. That is, the whole mode seems to me to give a denser bread, although the taste can be very even if in. from. will stand. I agree, here dietary suggests itself. It is proofed for a long time and is not very hot - c. from. must endure. Low-yeast - doubtful, it is hotter, although the proofing there is also good.
Or
to preserve the volume, you can also try Dough + pastries.
Moreover, you can even try a long-term option if you add sour milk. Start right away with a diet test, for example. We know that the longer, the tastier))). If in. from. does not survive, then go to the main test.But this is provided that it is used in. from.
Well, when mixing, make sure that there is enough water. In the process of kneading, stick your nose into the stove and add, if not enough. The mixture should be pleasantly soft.

Although you used your Dough + pastries in your oven before. And you liked it. And it was a strong kneading, short fermentation, one kneading, more suitable for the Main Dough + then Baking program.

Girls, and in the spelled (single-grain) mode, no one looked how many exercises?

I agree, here dietary suggests itself.

Helen, is it a dietary one or a fast one?

Hello everyone!
I'll go to Nepoluchayka to make a report on the third stage of glitch analysis with baked goods

[Karishka_34]

Karishka_34,

here is a table by modes
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104691.0
however, there is information that in 2510 and above, kneading and kneading occurs a little more intensively in the main mode. Somewhere it slipped that on the main one they almost forgot about 3 exercises. But this requires verification.

In our case, without the second workout, these are all Dough programs. But at the end of the test, you need to stick your nose in and make sure that she stopped on the rise, and did not arrange the last second workout and ended. If the dough is stiff, the TEST does not roll either. The manual version of the service mode remains.

I argue that for taste, a long fermentation is always better than a short one, provided that there is no peroxidation-spoilage-over-release of gas. Long fermentation in our case, if rolled, gives a lot of taste, if not rolled, the bread will be spoiled. It may oxyderate due to the influence of rye, or it may not hold the gas, and also become dense.
On the other hand, even the longest on the test is rather short. You can take a chance.

So, the longest French dough is 2 hours 40 minutes with a light kneading and cool fermentation, one weak kneading for 55 minutes of proofing. Not the fact that it will not ride Retains maximum gas, long proofing. You can also try, especially with sour milk (whey is our everything).
Then it went on decreasing, the risk of puncture is less, but the taste will also be easier.
So, 18 Diet dough - 2 hours, kneading is stronger than French, weaker than the main one, one kneading, 40 minutes - proofing.

There is also a ready-made auto program 7 Diet fast - process 1 hour 40 minutes... We look at the table to see what we have there. There is one kneading before the last proofing for 35 minutes, immediately automatic baking. This is generally very similar to your Phillips, only completely auto and a little colder. But if you imitate your previous process, then here it is most similar.


If you look at the Main Fast, then there is no kneading, but there is only an hour of hot fermentation, which is not enough at all for taste.

There is no information on low-yeast (2 hours 10 minutes) and single-grain (1 hour 55 minutes) dough. It can only be assumed that, judging by the duration of the modes, there is definitely one swing in the process. Low-yeast should be the most intense in terms of kneading and kneading, it is designed for a strong composition of bread. Perhaps because of the intensity it will be worse than a diet dough, but here it is necessary to check.
Spelled (single grain) dough should have everything cool and weak, like in French, just shorter. If used in. with., then such reinsurance is probably not particularly needed. You can try this mode as a last resort.

Here is what you can. I would start with auto program 7 whole dietary fast and look delicious or not.
Then you can try to lengthen the process. For example, use dietary dough + baked goods. Look at the taste. If you like it, you can also try to lengthen it, make it on French dough + pastries.

In retrospect, as an experiment, you can try the strong ones: Low-yield dough and Main dough + baked goods. But these programs seem to me to be overly intense, the kneading should be strong there. But theory is theory, and practice is practice.

Well, little by little, you need to start mastering the service mode, since you like non-standard recipes.

[Lena]

on the main, they almost forgot 3 exercises

Lena, yes, it is, I have 2511 and 3 strokes on the main one, that's for sure. I often an hour before baking, this is the penultimate kneading, I take out the spatula, because I don't need to knead almost right before baking, they were too smart with it ..

I wrote here Panasonic 2501. Stolichny rye-wheat bread # 56

what were they thinking? what place. It would be interesting to know about the rationale for the know-how. In which recipe do the three bends occur? No, I, of course, assume that they were so perverted so that the porosity was smoother and finer. But such a perversion requires very strong flour and high-speed yeast.




It would be nice if someone supplemented the tablet with new programs. Traced when there are knees now.

I will bake next time - I will see, the main thing is to remember this

[I liked the taste very much.]

And here again I am, such ... (in Dolce Gabana)
Again with "Westphalian Passions".
Today's Khlebushek made me happy (although it is strong "for reasons".)
Well what to do if the soul asks for creativity!
... I'll probably stop at this option. I liked the taste very much.
And that it is no longer "Westphalian" does not matter to me.
....malt only 1 tsp.
Serums - as much as 360 g
Wheat flour c / z was added as much as 80 g.
Honey 1 s. l.
Olive oil 2 c. l. (!)

Well, that's such an experiment !!!

... I will probably dwell on this option. Loved the taste

The most important thing
And I baked without malt, I didn't like this option

baked without malt, I did not like this option

Svetochka, I remember how you said: "What if you bake Westphalian without malt?"
So I haven't decided yet, but to subtract - subtract.
Well done! I won't try it at all without malt, since you say ...

[Ritochka]

Ritochka, how beautiful it turned out! And the holes are so beautiful, well, I have a fad on these holes! It will have to be done with whole grain, and how much yeast did you pour 1 or 2 tsp?

[Lyudochka]

Lyudochka, I put in fresh yeast 15: g.
In the next. once I try with dry ones, I will put 1.5 tsp.
And watch.

[Ritochka]

Ritochka, thanks, understood

Hello everyone.
Choosing the first bread maker; the choice fell on two models: 2511 and 2512.
As far as I understand, these models differ only in design, tell me - is this so?

[Rombaba]

Rombaba, differ in that there is no dispenser for dry yeast in 2511, but in 2512 it is, but about baking programs they are the same, here is a table, look Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 1441

[Mandraik Ludmila]

Mandraik Ludmila, Thank you so much. Could you explain to people who do not understand anything about this: how much is needed and what for a dispenser for dry yeast?

[Rombaba]

Rombaba, oh this topic we regularly discuss here, I have 2511 and when I chose Panasik, it was important for me that there was no dispenser, it clicks quite loudly when triggered, and with a delayed start, for example at 6 in the morning, from this sound can wake up in a "cold sweat". I have a dispenser for additives and then I do not leave the programs with additives at night, or even during the day when it works, I jump. But someone likes it with a dispenser, it may not be so audible behind a closed kitchen door. And one more thing: the probability of a breakdown of the opening mechanism is higher than when there is no such mechanism at all, there is no mechanism in the wash - there is nothing to break. And the yeast is great and lies in the bucket.

[Buttercup]

Buttercup, I join in and approve your recommendations. Disp for yeast is a waste of money (and not small). An absolutely unnecessary and even harmful thing.

[Mandraik Ludmila]

Mandraik Ludmila, Wit, thank you for your advice! Are there any other models worth considering besides these two? Or will the 2511 be more than enough for home use?
2511, to be honest, I like the design more, I don't want a black-and-gray bread machine.

[Rombaba]

Rombaba, You have good taste! Of course 2511!
Buy yourself a tasty treat with the money saved

Oh thank you. What a cozy forum you have here
I'll go to the red store for Panasikomi for some tasty food.

Good luck to you!

What a cozy forum you have here

That's for sure, and this topic is cozy according to Panasik
I am also over 2511

[Rombaba]

Rombaba, I would now generally buy something cheaper (with Avito), but white, perhaps even earlier models without any dispensers. And I just like white equipment. I have a white multicooker, a white coffee maker, a white Panasik and a white (+ a little green) spirolizer next to me
Take Panasik calmly, none of us regretted it, we will all be overjoyed

[Buttercup]

Buttercup, with Avito there may be hidden defects, or not hidden, but simply did not check the performance when buying

This is me about Gali's dispenser

[Svetlana]

Svetlana, I completely agree! In the store, you can pick up the product, touch it, try it on a tooth, and if something is wrong, then it's easier to return it. The choice was right.

[Rombaba]

Well, for my mother, I very successfully bought a new 2511, without a box, instructions, a glass, a measuring spoon and stirrers. Then I bought additional stirring blades, but really mine for 11tyr (at a discount) and my mother for 5tyr + 700r for a set of blades from China. And since I already have a panasik 3, I already had 3 sets of measuring spoons and cups, I gave one to my mother, I took one to the city, one lives here. And in general, I have a dispenser next to a panasik, I insert it only on the programs with additives, and after triggering I immediately take it out.
Rombaba, if you do not have scales, you need to buy a sieve-glass for weighing the ingredients, but here, about the sieve, our opinions differ. I can't do without a sieve, I sift the flour, and measure and weigh it right in the sieve.

Hello everyone!)

[Margarita]

Hi,Margarita!

What other sieve glass?!? Is that what ?!
🔗

This is not a sieve, but a sieve! The cobblestone will crawl through! And it breaks down. I've already thrown it away.
Here's a sieve!
🔗

Libra is a must!

Here is a sieve

+1

I do this!

🔗