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

[Ritochka]

Ritochka, very pleased to see you!
I here baked French, the one that was ordered by my husband, on high flour. varieties from Divinka. Not under the lid, but high enough, there are bubbles under the roof, but I don't care, very tasty, I rarely bake it

Today my husband ordered a gray one (half hw + psh)

Wit, I now have a vibrating sieve, and it is for "aeration". And such as in the photo I had with two grates, it sowed well, but this is such an expander ... and I don't like to pump muscle, and this spring under the handle breaks after half a year of constant use. So what's like you have the same good option

Ahhh, then another matter. But the thing is dear!

The tapper has an excellent flour sieve. Just with good aeration system and easy for hand to operate

the probability of breakage of the opening mechanism is higher than when this mechanism does not exist at all

I recently broke. The plastic thing shattered. I have been using the bread maker for 2.5 years often. A dispenser 2.5 times during this time
She pulled it out, lies. It's a pity to throw it away

baked french

Story!!!

Hello everyone!
We bought 2511, before the first preparation, the question arose: in some recipes "dry yeast" is indicated, and in some recipes just "yeast" (-R or -B), tell me where is just "yeast" - what yeast is meant?

[Rombaba]

Rombaba, everything is simple. Yes, it just did not repeat the word "dry". All the same yeast.
R- from English Rapid (fast).
When you need it quickly, you put in more yeast.
Yeast is the same, ordinary

B stands for regular basic recipe, take your time.
Good luck to you! And congratulations on your purchase!

Buy 2511

Congratulations!!! Delicious bread !!!

Thanks everyone!
By the way, it cost 6 tons. instead of 12 tons. in a red store with coupons given when buying a refrigerator
It is still not clear: they write, wipe off flour, water and flour from the outer surfaces of the form - as far as I understand, this means the outer part of the bowl that is in contact with the tenom (gray), and from the inner walls of the form, which are free from kneading, you also need to wash flour from them, drops of water, etc.?
(I just think - suddenly something will burn, the coating will deteriorate).

Use a silicone flat trowel. What is left on the walls will burn. The coating will not deteriorate. All flour should interfere with the dough, nothing remains on the walls.
Read on the first page of this topic tips, about the kolobok MANDATORY

[Rombaba]

Rombaba, congratulations on a successful purchase and savings!

the outer part of the bowl that contacts the ten

There is no direct contact, there is a noticeable distance between the bucket and the shadow.

write, wipe off flour, water and flour from the outer surfaces of the mold

You can simply wipe the outside of the bucket with damp wipes and inside the stove itself. Sometimes, if I don't see it, flour gets on the ten, at the beginning of baking it can smell a little burnt, until it affects the quality of the baking. But for prophylaxis, I periodically wipe cold ten with wet wipes, I buy the cheapest ones.

[Bread "Westphalian Passion"]

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 7277
I am asked to formulate all my "Passions" with a separate recipe ...
I don't know ... Is it worth it? After all, the recipe is not entirely mine. And I asked Sveta and Lyuda all the nuances ...
So I'll write here one more time.

So, Bread "Westphalian Passion"

1. Peeled rye flour 320 g
2. Wheat flour c / z 80 g
3. Dry yeast 1.5 tsp (fresh took 15 g)
4. Serum 340-360 g
5. Honey 1 s. l.
6. Dry malt 1.5 c. l.
7. Olive oil 2 s. l.

In HP, knead on Pizza or Gluten Free (with Heating) 10-15 minutes

Then disable.
Leave proofing for 1 - 1.5 hours
Switch on Baking 55 min.
All!))))

Rita, thank you very much! I will definitely try this bread. Then I will report back.

[Margarita]

Margarita, Ritusik
This is called let someone go .. then into the garden to Westphalian
However, do not forget to issue a verdict later: which method did you like the most.

which method you liked the most.

Lena, and I, in my opinion, ALREADY issued a verdict. Here it is, the final one. For me. My Bread.

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 7312

[360 g]

Specify:
1. Peeled rye flour 320 g And you have not tried it on the central hall or rye wallpaper yet
2. Wheat flour c / z 80 g
3. Dry yeast 1.5 tsp (fresh took 15 g)
4. Serum 340-360 g - more is better?
5. Honey 1 s. l.
6. Dry malt 1.5 sec. l. - or 1? with slides or so?
7. Olive oil 2 s. l.

[YOUR]

Dry malt 1.5 c. l. - or 1? with slides or so?

I collect with a measuring spoon from HP.
Everything is very accurate there. No slides.

That is why I fell out of love with recipes ...
You make out, take pictures, put your soul into ...
People come and start ...

But this, and this ...
Yes, it’s not tasty, it’s better!)))

I don't want to offend anyone, but I think - go and lay it out YOUR recipe, no?
It's just that I had teachings in the Curd Recipe that it should be wrong! And so and so!
(This is despite the fact that there are many recipes for every taste. Live and be happy!))) And this my option, and therefore spread!
But no.

I have a question. I bought a rye CZ. Now I sit and look at her like a sheep at a new gate. I wonder if you can pour it all over? an expensive infection, not a desire to close up a brick and just transfer a valuable product
Need to go for the usual rye and dilute it with CZ? Or not to steam? Who-thread entirely on the rye CZ did what? I look at Westphalian, but continuous central locking - won't it be too much? What do you think?

I look at Westphalian, but the continuous central locking - won't it be too much? What do you think?

For me personally, too much.

Lenok, but a matter of taste.
I once bought a c / c rye. And I don't take it anymore.
I don't see the point for myself.

[Ritus]

Ritus, you wrote the last version a little different from what you wrote on this page, which is the best for you here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.0.
So I'm specifying on malt. And I lost my spoon a long time ago and forgot that normal people have everything clear, so such an idiotic question, don't be surprised.




So I have a rye CH for the first time in my life. I'm afraid to stick it all at once, but in the nearest stores there is no normal one. I'll try it as a supplement, put it in the fridge, maybe it won't go bad.

you wrote the last version a little different

Yes, Helen, I finally decided to put 1.5.)
That is why I wrote it completely. But I'm a changeable girl, I can change my mind (for myself), but I will try not to confuse people anymore.
Lena, in my hearts I wrote the previous message. But ... it's not for you! No! And the fact that bread is a living organism. Changeable. Like an air. You bake, bake, but then ... bang Second shift Changed something. And the recipe is already that. What is written with a pen cannot be cut out with an ax.
(And about cottage cheese ... by the way, I'm complaining.
Here are all their own ...)

Well, actually, you know, it's all out of laziness. I would like to be chewed right in my mouth.
For me, it's so normal when you try it yourself once or twice and adjust it to your personal taste. The products are different, the tastes are different.
In the recipe, the basis must be correct, the technology is indicated, and the details on salt-sugar and everything in this style are already secondary. So don't bother with different understanding. If necessary, they will cope with it normally, you have completed your task perfectly. And we even salt the soup all in different ways, here you are already powerless
Another thing is that I'm too lazy to poke around myself. I'd rather wait for you and repeat after you. If something doesn't work out for me, I still have to adjust less.

[sharing experience]

I will wait for you and repeat after you

Thank you, Lenok, for your trust.

I don't want to offend anyone, but I think, go and lay out YOUR recipe, no?
It's just that I had teachings in the Curd Recipe that it should be wrong! And so and so!
(This is despite the fact that there are many recipes for every taste. Live and rejoice!))) And this is my option, that's why I'm spreading it!
But no.

To be fair, I want to say that in the comments sharing experience a lot of useful things for everyone. Yet it all depends on education and benevolence speaker. IMHO.
... He came to share his experience, study the recipe, or with criticism and categorical statements! ..

... I'm afraid of me, nevertheless, my friends, whom I always will not understand glad and I'm waiting for their advice! And I use their advice.

And I was tapped on the ears in another topic.

I got into someone else's topic with the best of intentions. I tried, typed letters, and loaded the people with unnecessary info. They thought that I was showing off "like measuring my knowledge" , and I just wanted to be useful. I’m learning something interesting, I hasten to tell everyone, I’m not the only one to rejoice, like this uncommunicative minnow there alone.

Not ... more in other topics I will not stick out at all, I will also sit here, only among friends.

Ritochka, better arrange it with a recipe, then we won't find it. The rest then, writing in the minibus is still a pleasure

[You]

show off

Yeah, listen to everyone more, Len ...
How is it.
Out of envy, I suppose ... Or they only hear themselves!
(And listen)

sit here, only among friends.

HP is all for everyone!
And if one or two people are against something, it does not mean that everyone else (perhaps sitting in the bushes) also agree with them.
People come here for info. They are waiting for advice from those who were not too lazy to read, find and share. And this is- You! And, know, your advice is needed and interesting to many!)))
And with us, yes! You sit with us more. We're better off! And everyone will come to us to you... Who cares.
I So I think!

[fffuntic]

fffuntic,, colleague ... Hah !!!

Dear colleagues

in fact, I don't want to cause any negative at all, I want to be only useful here, and create a good mood for people, since we all have enough problems in real life.
I speak from considerations of mutual exchange of experience. I share what I can, because here they share with me the same way. This way we save each other's energy and time. In my opinion, a completely rational solution. But if somewhere it is not necessary, then fig people to strain. I'd better go to like-minded people, that is, here.

Ritochka, better arrange it with a recipe, then we won't find it.

I join! Ritus, get it done, eh? Then it's easy to find.
And this one:

That is why I fell out of love with recipes ...
You make out, take pictures, put your soul into ...
People come and start ...

Pay less attention. Moreover, the speakers, as a rule, are those who do not post any recipes at all. And if they write that it should be wrong, but like this, then borscht is cooked in every family in its own way. It never occurs to anyone to find out "how is it right."

negative

Some, unfortunately, produce negativity! And they are in a hurry with conclusions. It is a pity that it is so. Especially on the eve of the New Year.
I think to save your nerves and health is the right decision!
Lenchik, you are ours! Let them envy!

Guys, why hasn't Natasha-Talia been away for so long?

[fffuntic]

fffuntic, Helen, well, you are our favorite! Rub ...
They will also complain, they will be banned for a day or two, you see ..

There are such statements that you think "and why did I come with my thanks?"

[Lena]

And they knocked me on the ears

And the info that you gave me was very useful. I myself was puzzled by this issue and do not understand yet how to solve it. I want a pie dough, as you described there, perfect. And it seems to me that protein in my HP flour prevents protein from making it so ... I amuse myself with the thought that I will be slimmer ... But sometimes I really want a delicious pie with cabbage

This is not a flood, I mix in Panasonic, if that

And yes, Lena, I fully support mamusi, entin... Many people are interested in you to read, and your ability to serve and chew everything for everyone is simply phenomenal!

Girls boys! Why does the bread turn out to be too crumbly?
Lena Bo baked quick bread with semolina several times, so it crumbles strongly.

That lan is with me, I’ve come and gone, I don’t draw up topics, but if, like Ritusik’s desire to draw up recipes, it will be a real loss for the forum.
Not .. the creator should not look back at gossip. Benefit is more important than secondary discussion. The negative should be immediately thrown out of the head !!!! - Ritusik, designed it and pay attention only to adequate reviews. There are always more good people.

We are waiting for Natasha. Maybe some vacation. Hopefully this disappearance is a bit of a hassle.

[Sveta]

so want a delicious pie with cabbage

Sveta, have you tried these?

Cabbage pies (Scarecrow)

Lena fffuntic, I have 100% c. h. rye on the machine did not work, I add wheat (now Pudov with bran). 350 tsz. rye + 50 wheat. Then you can bake on the machine.

Helen, we appreciate and love you

[Vika]

Vika, that same song. Low gluten and under-fermentation.

Initially, the addition of semolina to such recipes went as an increase in gluten, it was assumed that the semolina would be strictly category T, had time to swell and strengthen the gluten. The baked goods will be like in manitoba.
But we use semolina M, that is, it does not strengthen anything. If it has time to swell, then it turns out like such a weak flour in the composition. and if it does not have time to swell, it even makes it heavier.
So it turns out that the usual in. from. + weak semolina = intensively kneaded, as if you were. sec. + 1 sec. sausage on fast hot mode. It is necessary to be glad that it can withstand at all.
Then we under-express (there is no necessary chemical transformation of flour, which makes flour starches tasty and more flexible), since there is no fermentation. Here is the result. It is understood as in butter dough, the taste of bread is sideways, overlaps with the baking.
In fact, the stronger the flour used, the better the result will be in terms of crumb elasticity, but the taste of mustache is equal only to butter-sugar. All sorts of enhancers, such as the addition of ascorbic acid, gluten - will also improve the elasticity of the crumb.
You can't get real taste without a normal regimen, to be honest. Well, maybe, if you pick up speed amplifiers there, the strongest flour ...
And so, yes .. the weak gluten was excessively mixed, it became capable of making films, but they forgot to add the necessary acids to help it, and there was a tasteless starch hanging on it. So it collapses and the crumb itself cannot be tasty. We need eggs, butter, sugar.

[Lena]

Lena, Fast program doesn't work Yes? there in the subject everyone is so delighted, many have just lovely, lovely! and I have dryness and crumbs
I'll try to bake exactly this bread in the normal mode.
and semola if semolina is together, It will increase the flour?

yes .. thoughts in the right direction. Everyone is delighted, but everyone has different tastes. Flour is different. Someone only ate cakes in the store, and they are better than their own tiny ones. Many people have enough of a muffin taste for their eyes, the Internet is teeming with underdefined quick recipes and many people like it. A matter of taste.
1. Semola will strengthen. It's like semolina T, but should swell well. And semola gives its taste. Like it or not, until you try it, you won't understand.
2. Do not forget to give acid. This will strengthen the flour if you just have it. from.
3. Mix at the moisture limit. To mix properly, there will be more gluten development - softer than the crumb pores.
4. the longer the regime, the tastier the result. There are no miracles.

I baked 400 c. pp. + 100 semolina + apple. First, on dumplings for 5 minutes. and immediately on Malo-yeast. It turned out to be VERY tasty and lush

[Svetlana]

Svetlana, you baked without breaking technology on normal mode. According to all the rules of a normal roll with preliminary standing by swelling, which even took into account the interests of semolina. No comment .
But trying to get a good result in the fast mode (overheating at all stages, kneads like a helicopter, there is no fermentation) with soft semolina is already magic.
In normal mode, what you can do. And without semolina with semolina T You can do it on a sparing dietary one with swelling.The regime tolerates any tender torment, without seeking to strengthen it.

Here I am talking, Lena, you are ours! ..

[Mirabel]

Mirabel, semola is such a grind, it can also be M, like semolina. If you are not lazy, take a look at the topic of Filips' pasta machines, where Chuchelka recently wrote about the difference between semolina and durum.

[Svetlenki]

Svetlenki, Svetik.

if you look directly for the ideal of muffin, then for me it's a little different. By the way, Chuchelka has an excellent recipe. There, just lengthen the fermentation according to your own taste and put sour milk or sourdoughs there and it will be very tasty.
Panasya covers a bunch of problems, you just need to pick up normal flour.

semola is such a grind, it can also be M, like semolina

Let me disagree with you here.

"Semola" * - coarse flour from durum wheat. Sharp-edged particles ranging in size from 200 to 400 microns. Semola is obtained by crushing and sifting grain, which has been freed from the shells (i.e., from the central part of the endosperm).

This is exactly from the article that Chuchelka quoted in the link.

By the way, Chuchelka's recipe is a million times better verified.

And for how many years I've been walking in circles around him and don't bake, stupid woman.

Thanks, Len

to be honest, you need to look at the packaging: hard or soft and everything will become clear. We need a solid one. But semolina is not flour ... it has its own taste. Flour with 11 proteins and the same semolina to taste different poles.

Flour with 11 proteins and the same semolina to taste different poles.

Yes, Lena, as you warned me, Italian flour with 12 protein in bread is bullshit, forgive my Russian. At the exit I received a paper. Well at least I put in half of it, and the rest is ordinary bakery.

[Scarecrows]

at Scarecrows I really like the kneading itself, she makes it according to all the rules of butter dough, and she has a lot of muffins and we need to be on the safe side, but I always lengthen the fermentation and add sour milk. But now I still want to zapakahl the leaven and stick it everywhere as an improver
The scarecrow bent heavily for the sake of speed in 1 hour. This is a variant of elastic crumb, but tasteless, only the taste of baking. Chuchelkin's recipe must be done on a normal mode with normal fermentation, then it will play. Well, since there is a lot of muffins, the flour should be of medium strength, not cake flour, but normally baking.

[Svetlenki]

Let me disagree with you here.

Quote

"Semola" * - coarse flour from durum wheat. Sharp-edged particles ranging in size from 200 to 400 microns. Semola is obtained by crushing and sifting grain, which has been freed from the shells (i.e., from the central part of the endosperm).

This is exactly from the article that Chuchelka quoted in the link.

This is theory, but in practice:

Svetlenki,

Svetka, I wrote everything: I was sure that this was only the designation for durum wheat. After finding a pack with the usual white semolina and the inscription semolina - I climbed to read. And I saw that with the use of this word / term - who in what way. Only for Italians this rule is more or less strict: by semolina they mean durum. But the rest have anything)). You need to focus on the color (if visible) and the inscription durum.

And was it worth the production of entities? All this could be clarified in that topic.