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

I do not even doubt

Light, I also have no doubt, moreover, both taste good, despite the gap and the fallen roof. And I understand that, purely theoretically, it was necessary to start with some other recipe, but the problem is that my fastidious not all the bread from Hamelman burst, and they refuse to eat another (I tried to cheat, honestly)

What to start wanting?

uuuu, you won't buy it on the official website for almost 23 thousand for a long time,
in the technopark they put it up for 29990, horror !!!! the loaf is small there is the maximum, every day I would have to bake and when it will decrease in price is unknown (((

loaf is small there

This is just good for me, although it will be possible to bake more often, otherwise a loaf of 400 g of flour is eaten for 5 days, but the price is not yet democratic at all. So I'll wait until it gets cheaper, although with these exchange rates, VAT, etc., you no longer know what to expect ...

same recipe (from my beloved Hamelman

Olya, what's the recipe? Share



I only saw his recipes for the oven

[$ vetLana]

$ vetLana, Light, so I only baked in the oven, and tried it in HP, it's called German farm bread
wheat flour 440 gr, whole grain rye mura 60 gr, salt 10 gr, sugar 6 gr, yogurt 35 gr, yeast (I take fresh deluxe) 5 gr, (in the second option I put 4 gr).

$ vetLana, Light, so I only baked in the oven, and I tried it in HP, it's called German farm bread

[Olya]

Girls, I'm stupid. Olya got along with Hamelman and Hamelman, and I got under his hypnosis after her. And this Hamelman's recipe is practically pure wheat, 12 percent rye, the rest can be ignored. That is, completely uncomfortable. And we all know that this is not the best option if the oven is on the machine. There the original recipe for the process is 3 hours longer

Olya, pay attention to good advice: make your favorite recipes from the forum, with butter and milk, on whey.
Perhaps yours do not know what to refuse. And you need to fully learn the capabilities of the machine.
And .. krustina is not krustina. You first love Panas, in principle, Krustin is also just HP. Well, they increased the top heat, but the baking is in a steam bath, in a small space, like under a hood: this is not an oven for you !!!! The crunch can be increased, but the crumb type cannot. For this, it is generally necessary to change the design, it is possible to install additional ventilation. This is nowhere to be found.
Therefore, figure out how much you are satisfied with the type of bread-baking bread, crust is the tenth thing here.

[fffuntic]

fffuntic, Lenochka, so I fell in love with her, honestly, honestly, my husband ate from HP and said delicious, but for me this is the most important thing !!!!! He already suggested this to Krustin, because he always wants the best for me (he thinks so) (well, let him think, I don’t mind) I will certainly try other breads, not just indulge in Hamelman ...



Lena, and how grateful I am to you, you can't even imagine

I won't dissuade you from Krustina. Awesome stove, only stands like a helicopter. If not for the latter, then I went first and tried it. Also drooling. If there is money for the Wishlist, buy it. BUT mind you, you like long fermentation, then you will have to make additional movements with the crust. You will get crusts there, but the process is still far from what you are used to. Even the last French you will imitate. Moreover, it is very difficult. The airiness of this mode is very unusual and I don't even know how to repeat it, having only the main one with a dietary one, well, there is a brioche.They are all hotter, even in fermentation. It was the engineers who went nuts when they removed the French.
You care exclusively on basic + dietary. Fully automatic. And then imagine that with the same taste you will have artanasal)))) crusts. If you are completely satisfied, take a crustine.
If there is more French in operation, then ...



it is in this situation, the owners of TWO Panasonic are obtained in chocolate: any previous model + crustina. And when the stove is the only one, the crust of the crust against the heap of the rest of the dainty, for example, in potbelly stoves, does not look so much a solid advantage.

[better]

for example in potbelly stoves,

Or want a potbelly stove?

Husband right now "softened"
(He's never "tense" waxing ...)
I just try not to be impudent ...

And so we bake every day, and he loves our "family fake Darnitsky" bread from Panasik soooo like that he got the hang of it and better it bakes me! The roof is awesome, no wrinkles, no pits, no knot, no hitch! White does not like and does not want. What is it for me!
But when I bake myself a Westphalian, I get in “out of turn”.
I say everything I need separate stove-baby!

[Ritus]

Oh, Ritus... Actually, I see quite large changes in the crustine. You will understand me now:
in terms of baking at Krustina, as I understand it, most likely really big changes. I understand they accelerated heating at the time of baking to simulate a heated in advance oven and at the same time the upper heat in the oven to form the top crust. This now allows you to knead more tightly and bake without drying out, that is, the crumb is really simulated as from the oven at hearth.
That is, yes, they took a sharp step towards the oven and baking of hearth breads. Our today's ovens focus on tenderness, bread-baking airiness: we have a "cold oven" that heats up slowly. Because of this, the bread grows slowly, the crust on top is stretched, and not baked. A completely different style. When we knead the bread dry, it turns out tasteless. It dries up.
BUT .. we all know, crumb is not everything. FERMENTATION, its duration is extremely important. Only whole grain dietary fermentation was left. To whom this mode is enough - he will be pleased to the ears with Krustina.

[Lenusik]

Fermentation left only whole grain-dietary

And what about Rye, Lenusik? In my family white bread is eaten 2 times a year. Hunting ...
Everyone loves wheat-rye and rye-wheat.
I may not need it then ...
But you just want kids ...

[Ritus]

Ritus, for rye and rye-wheat bread, on the one hand, the baking temperature is important to us, on the other hand, we are doing just fine now. I don't really see how crustina will become cooler for us on mixed and rye bread.
In theory, the more rye the bread, the harder it needs to be fried. But this is for the beauty of the roof, so that it does not fall. You can do without crustina on rye, well, it will be a little more curved outwardly)))), this will not be radically reflected in taste, because for rye, crustina still does not hold out for the ideal. Not every oven is suitable for this roast.

I don't really see how krustina will become cooler for us on mixed and rye

Ahh. This means I dashed after the people ... "Everyone ran, and I ran! (C) ...
But I watched the video - the bun is so neat, small, homemade cracked!)

Well, you know the principle: roasting rye gives a crust, under which the bread is then slowly cooked. It is softer, the roof is better: it sticks on time, freezes and does not fall, but remains a barrier. Well, better. Therefore, krustina is better here too. But not dramatically. For a direct spectacular effect, it is very necessary that it be hot and that it is straight from all sides. So far, the Krustina does not hold out, and yet there is no really instant heat there. Imitations for wheat for the eyes, but rye will feel it.
Then we still make rye on a semiautomatic device. If you really itch, you can put it in the oven.
In general, if the Krustine was cheap, then, of course, everything there would be useful to us. But for rye, she's not good enough to overpay

yeah ...

Yesterday I baked bread, two at once, I had to go to visit friends today and naturally bread from me. To bake 2 bread in one evening, she began with rye and Ritochka's recipe for it. In panasik rye, I only kneaded, defrosted and baked in a cartoon, there rye I get much softer.
The second bread I decided to bake "olive bread"

"pickle" from olives + water = 320ml
wheat flour 1 grade 200g
wheat flour s .200gr
powdered milk 1.5 tbsp. l
yeast PAF-moment 1h. l.
honey 1h l.
Olive oil 1.5 tbsp. l.
olives, cut in half, in a dispenser 50g
without salt!

I put on the program "dietary with raisins", but somewhere 2 hours before the end of the program, we turned off the light. It was at 23:00, I waited and when after 20 minutes the light was not given, I took out the dough, put it in a bag and put it in the refrigerator, albeit turned off, but it is still cool there. And I was about to sleep when suddenly at 24:00 the light was given. This is just some kind of sabotage. After all, clearly not an accident, if they turned off exactly at 11 and gave the light exactly at 12 in the night. In general, I'm angry, I took out the dough from the refrigerator, put it back in the panasik bucket, let it stand at room temperature for half an hour, then put it on the service and already then I watched the ascent, somewhere after 45-50 minutes of the service mode, I decided that it was enough and turned on the baking for an hour, and went to bed at about 2 am, this is what an interesting bread I received in the morning:

The holes are almost like those of ciabatta, but the characteristic crust did not work out. The crumb turned out to be very rubbery, it looks like I overdid it with butter, because there is oil in the brine and the olives themselves made it more oily. Interestingly, the kolobok almost did not work out, the dough was smeared over the bucket, but at the same time it lagged very well from the walls. There was a moment when a bun (with a good tail) turned out, but as soon as the mixer stopped interfering with the dough, everything swam. The bread tasted olive-olive. It seems to me that this will not work for buters - the taste is too strong, but it just flew away very quickly. Today, at a party, it was smothered even earlier than rye, although usually my rye is swept away first.

credit crumb, I want it too. But I have only rituals of Passion according to my plan, and I will try to repeat your process later. True olives have to be bought

[Lena]

Lena, do not rush to repeat it yet, I will try to bake with the night cold phase, that is: knead, raise once, knead, it's all in hp and in the refrigerator, get it in the morning, warm an hour at room temperature, then proofing at the service, on the rise - bakery products

holes conquered me. I want those too. And you write - also rubber. Well, as long as you have time. I will make ritusin with new yeast, and then I will immediately try to get your holes. Now I’ll stop sleeping, so intrigued. I have never seen such holes in HP

I have another unattainable dream. Get glossy rye holes. So small, but neat and shiny. Elastic. I saw this bread either from you or from Ritushi. I remember that it was baked in Redmond, but in Panasika it did not turn out so shiny and beautiful. Somewhere I even hid the picture so as not to lose it. But I can't find it on my computer right from the fly in my rubble.
So every hippo has its own concern.

[Lena]

LenaI'm shocked myself

with you a repeat of the shock, now you will not get out. I can dream of some holes, but the second is too much. This must be repeated.

Luda, I will also wait for the end of your experiment. A jar of olives just remained after NG, and I bought 1 grade flour. The bread is so interesting, I really wanted to repeat

Vooot found one more People's holes, which I remember all the time and cannot repeat
Rye bread with caraway seeds and sourdough coriander # 6

but there was one more photo. Take a closer look. It is even more visible there, what a glossy crumb, neat with shiny holes. How I WANT to be able to do this. And he is completely rye, so handsome.

At least someone explained in which direction to dig. Why suddenly such holes appear beautiful and neat?

holes conquered me.

I have never seen such holes in HP

I have another unattainable dream. Get glossy rye holes.

Ospidya! the holes in the bread are already being evaluated. No, I will scream to her! I don’t sniff anything in the holes, and somehow it’s nothing. We need to come here less often.

[Vital]

Vital, this is how cats, that is, boys, differ from girls.Not only is it tasty, we also need holes, well, that is, it is beautiful to

what a glossy crumb, neat with shiny holes. How I WANT to be able to do this.

Pre-mix, yeast-free. The flour should be completely moistened. But after how many minutes to make the main batch - this is a riddle that you must experimentally solve for your flour. Well, and, accordingly, do not mix ...

And you are absolutely right, this shine of the pores of the crumb is what distinguishes "artisan" bread from the usual simply delicious bread. This is already aerobatics




You know, it's not for nothing that we rush with Hamelman. Because he talks about it. And it draws attention to this shine of pores. I will clarify and definitely write to you about it later.

let's look where it says. Hopefully not in English. Then you will translate for me yourself. Now I will not come off. Explain about the shine of pores at least in rye bread.

[fffuntic]

fffuntic, Lena,

let's look where it says. Hopefully not in English.

Gyyyy ... What are you perspicacious ... I was puzzled for the first time with this brilliance after the video of Hamelman. More precisely, video number 6 from his video series on making bread. And it is in episode 6 that he talks about this shine, the transparency of the pore walls of the baguette as a result of correct kneading using pulish, NOT mixing, folding to improve gluten during fermentation, correct molding, etc. In general, everything affects him words.

Well, he also has a book called "Bread". Published in Russian, by the way.

Look at his dough in the video. It's generally wonderful.

Well, yes, he revealed a secret: do everything right and you will have awesome bread with transparent shiny pores I know without it. And what is the right way to shine?

he doesn't have it in his book. Or rather, it may be somehow between words, but I do not have enough knowledge to understand it.

It shines with me, but every other time I don’t bother, but when there is shine, I’m happy ... for Panasik ... it means that he was especially in a good mood and made bread with love

At least someone explained in which direction to dig. Why suddenly such holes appear beautiful and neat?

Maybe sourdough is the problem.

[smell]

Maybe the sourdough is the case

Svetul, not necessarily in it.
I baked. But such holes are not obtained only from the leaven. This is something else. It seems to me that the bread should be perfectly groomed "long" or something ...
But at the same time, do not go overboard. And then the Baking itself, it's also not easy with it ... And humidity is important and temperature. Here smell, but I cannot explain.
That is, I do not "get sick", as Lenusya these holes, but I feel that to reach this is difficult for many reasons. And even if we take all of them into account, they will not always work out - such glittering holes. By the way, the composition of the bread also matters.
I So think (s)

By the way, about flour, I think it's also about flour. 1 grade I have "Red Price" out of five - ordinary, and whole grain "Krestyanochka" Ryazan, this one

This Little Peasant is very finely ground, and when sifting, no bran remains in the sieve. The first time I came across such flour, it gets dusty when sifting. In contrast, for example, from this one:

We need to bake bread, because yesterday I took everything to visit, and we now have the light from a generator machine, the electrician's car drove into the village at night. And until the "global" network is connected to the oven, I don't want to, because again, there will be garbage with electricity ...

and whole-grain "Krestyanochka" Ryazan, this one

It may be "peasant" (what is it?), But hardly whole grain. For c \ z it is too white and small, more like another marketing ploy.

[Crown]

Crown, coarse grinding is written on the package, when searching by tyrnet it gives out that coarse grinding is whole-ground grain. And it is not white, even the first grade is white compared to it, but it is creamy, visually just the color of the package.
I photographed the "Red Price" (1st grade), Krestyanochka and 2nd grade Divinka, by the way Divinka is the driest, it can be seen in the photo does not crumple at all, unlike the first two:

[Crown]

Crown, I would not say that it is too white. It looks very much like a CZ, and besides, it says on the bag - coarse grinding.
So Luda writes about this

I took a picture, "The Red Price" (1st grade), Krestyanochka and 2nd grade Divinka

Divinka, according to the photo, is more attracted to c / h than the peasant one. And according to what GOST or TU it is made, otherwise the inscriptions on the bag about coarse grinding do not oblige you to anything.

This is what I found on the packaging, some sort of STO 31606713-009-2018, apparently this is their own standard (STO is an organization standard)

but in general, this is not about standards, but about the fact that I got this bread with this flour, it may not work with another one ... I will try different options, but it won't work out quickly, we don't eat a lot of bread

Girls, I'm urgent. I'm in Pyaterochka.
Someone talked about flour to Ryazanochka c / s? Is it good?

Ritochka, normal, you can take

In!

I bought it. Tomorrow I'll try on Khlebushk.

Hello everyone! I report, yesterday I baked all the same German country bread on the whole flour mode, yeast also 4 grams, water 340 instead of 350 and instead of yogurt fermented baked milk (homemade, the day before yesterday)

[fffuntic]

At least someone explained in which direction to dig. Why suddenly such holes appear beautiful and neat?

fffuntic, Lena, if the question of glossy holes in rye bread is still relevant, I would advise you to partially replace sugar or honey (if they are in the recipe) with apple jam. Beautiful holes and wonderful scent will be provided!

By the way about flour,

Good flour, that is coarse, that is whole-ground. On a low-yeast mode, I add 100g of it, and the bread is delicious. Or I knead on dumplings and 2 loaves in the oven

She may be "peasant" (what is this?),

Peasant coarsely ground cream, the grinding is definitely not fine, the taste is specific. And Ryazanochka whole-ground is tasty, grayish, has a nutty flavor. Added 100g to the tower on low-yeast. Ryazanochka tastes better. More added, the rougher the taste

Hello everyone! I report, yesterday I baked all the same German country bread on the whole flour mode, yeast also 4 grams, water 340 instead of 350 and instead of yogurt fermented baked milk (homemade, the day before yesterday)
Noble bread! With the addition of whole flour or completely on it? My whole grain mode is dense and low, I don't use it. I love on low-yeast, though 100gr whole or rye in the highest grade

[fffuntic, Lena]

fffuntic, Lena, it's just for you, so as not to disturb the tender soul of ginger cats

Epic with this bread in "Cafe at Sonya's", lack of light and completely dead yeast, and such a funny result
Cafe "At Pani Sonya" # 3738

[Buttercup]

Buttercup ,

I'll hide, hide, and won't let any cats come close. Let them sleep in their constant main mode and do not get in the way when we put the gloss on the loaves

MarinaNoble bread! With the addition of whole flour or completely on it? My whole grain mode is dense and low, I don't use it. I love on low-yeast, though 100gr whole or rye in the highest grade[/ size]

how is it? A bunch of rye with CH and better on the main one? My brains are already smoking
and .. in the same place low-yeast. It is softer than the main one. Well lan, you can sleep well [/ i]
And on whole grain (dietary? - are we talking about it?), What do you like to do there?

And on whole grain (dietary? - are we talking about it?), What do you like to do there?

I don’t like dietary, now I don’t bake. Low, dense turned out. And I don't like it on rye. Low-yeast super!

I won't let any cats come close. Let them sleep in their constant main mode and do not get in the way when we put the gloss on the loaves

You are hole bakers, not bakers. Get another hole punch for help. They put a gloss on the holes. And what's next? Will you eat holes or will you put the gloss in the cabinet with a cloth?