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

Hurrah!!!! She arrived!!!

And the bread is already ready

Olga, congratulations on your new assistant! Let it work for a long time and please with yummy

[Olya_]

Olya_, Thank you

Hurrah!!!! She arrived

Congratulations !

[Olga]

Olga, Congratulations! Let your assistant serve for a long time and please with delicious bread!

Olya, congratulations on purchasing your assistant.
Was the bread baked at the maximum size? It seemed to me that they overdid it with water or yeast. Was the stove in a draft? The roof sagged very badly. But taste is not a hindrance. Successful breads to you always!

[Vitaly]

Vitaly, thank you, no, the size of the loaf was L, the brute force was most likely with water, I reduced it last time, but this time not, since I baked on the main low-yeast (in general, I will try further). Guys, thank you all !!!! And especially of course Lena without her, I probably would not have bought.

[c / z flour]

Guys, I can't help but brag!
You will understand me Your people ...
Pulled out a handsome man, I almost have the wrong eyes didn't burst... It with c / z flour Ryazanochka! The difference in comparison with the French thing is palpable! I'm shocked!




I'll show you the cut tomorrow! Do not forget!)

Ritul, and what recipe did you use for baking? We also want this

[at once]

We also want this

Olenka!
Here is:

Honey + yeast presses. to the bottom of the bucket
Warm serum 350 ml at once from above
(Program already worth (!) main)
Flour:
- Makfa (approximately) 230 g
- Ryazanochka flour 70 g
(Often changing this ratio is in favor of c / s flour. But in total it should be 300 g! )
- Peeled Rye flour Tverskaya 175 g

Salt 1 +1/2 tsp
Malt 1 s. l.
Vegetable oil 2 s. l.
All! Baking! Try it.
Then you will bring the u / s to taste. More less

!

In yesterday, it seems there is more of it. I didn't weigh it. Weighed only the total weight the whole wheat flour = 300 g. Since I was not going to take a picture. But after!!! I could not resist. It's just that he was usually lower. But always beautiful and delicious.

[mamusi]

mamusi, handsome !!

[mamusi]

mamusi, Margarita, great bread, waiting for the cut !!!

Ritul, thanks for the recipe. I will definitely repeat.
I recently bought flaxseed flour. I add a tablespoon with a large top to white bread. A little grayish bread turns out. It tastes really nothing). But I don’t understand what such flour gives.? And in what cases should it be added? And then I add without meaning

But I don’t understand what such flour gives.?

Omega-3, + fiber.

Ol, about linseed I am - zero. I stare in the store, but I never took it.
In this Bread, within the volume of 175 rye + 300 wheat, I pour additives according to my mood: Hercules, sesame seeds, bran ... Well, or I like to dilute wheat c / z up to 150 + 150.
The bread is then lower and denser, respectively. I love it
But MUSH does not favor my experiments and loves the "pure taste" 300 Makfa + 175 rye.
Delicious bread. I play with additives as I want.

For baking, flaxseed flour should serve as an improver, I sometimes add 1d. l., in gray bread, it does not affect the taste, at least so it seems to me

For baking, flaxseed flour should serve as an improver, I sometimes add 1d. l.

Lyuda, but also in terms of health ... is she doing something there?
I somehow can't remember ...
I remembered (engraved) in my memory that the seeds, oil, and the flour itself must be fresh! T. to get old and then harmful.

[Ritochka]

Ritochka, wrote Crown above

Omega-3, + fiber.

More details

What is linseed flour
vitamins A, B1, B2, B6, E:
trace elements (iodine, carotene, sulfur, potassium, calcium, magnesium, sodium, chromium, copper):
useful carbohydrates (harmless for patients with diabetes mellitus);
highly concentrated protein;
cellulose;
polyphenols and antioxidants (lignans);
omega fatty acids (omega-3, omega-6).

And today I bought a straight line with Ryazanochka's ruler, only I didn't take the extra, although probably in vain, I need to bake a biscuit, son for jam day

bought a straight line of Ryazanochka,

Good line, Lud!
"Be equal, at attention!"

What is linseed flour
vitamins A, B1, B2, B6, E:
trace elements (iodine, carotene, sulfur, potassium, calcium, magnesium, sodium, chromium, copper):
useful carbohydrates (harmless for patients with diabetes mellitus);
highly concentrated protein;
cellulose;
polyphenols and antioxidants (lignans);
omega fatty acids (omega-3, omega-6).

... I think that all or almost all of this set is in other products too! Naturally in different quantities and proportions. One way or another, a normally eating person gets them.

I am now over the Valga bun (instead of bread!) I am screaming - 220g sun, 100g cz, 80g peeled rye and 20g semolina. It turns out tall, fragrant. Already baked 3 times - the last time with rye flour

Naturally in different quantities and proportions. One way or another, a normally eating person gets them.

And yes and no, here the inhabitants of the coast do not really need iodine in products, you breathe them, and we northern residents do not hate it, but since iodine is very volatile, it simply evaporates during long-term storage, especially in crushed form. So it's useful while it's fresh, as you wrote, but in general, as I wrote, I just use it as an improver, there is a protein that yeast loves very much

[Irina]

you residents of the coast do not really need iodine in products, you breathe it, but we northern residents do not hate it, but since iodine is very volatile, it simply evaporates during long-term storage, especially in crushed form.

People, well, there are other products with iodine.
I’m not that I’m discouraging someone from flaxseed flour! No!
I just think that there is a replacement for any product. Just as useful.
(We don't have much in the south that you have: such berries, mushrooms ... uh ... snow ... )))
Luda, but the sea climate in St. Petersburg too, why is it completely air without iodine?

Irina, throw plii from the link. What is this loaf?

I am now over the Valga bun (instead of bread!) I am screaming - 220g sun, 100g cz, 80g peeled rye and 20g semolina. It turns out tall, fragrant. Already baked 3 times - the last time with rye flour

Valga roll in a bread machine (Scarecrow)

Rita, with cottage cheese, as you like

[Ritochka]

Ritochka,

The Gulf of Finland practically does not contain iodine, there is fresh water, the Neva has a great effect on it, and we are not close to the Baltic Sea, and in winter everything is under snow, besides, the daylight hours are very short in winter, in contrast to the white nights in summer, in in general, in our latitudes, solar, oxygen and iodine starvation

Irinap, if you can lay out your experiments, we are interested in the same. I would really like to see the result of the experiment itself and the layout of all products

in our latitudes, solar, oxygen and iodine starvation

You are my bunnies, poor !!!
Let's swim to me in the summer, get some iodine. I swam until November.
Walked yesterday. We have about 0 *. Watching especially hardened swim ... I'm gone ...

But at home I dive into my minipool (semi-open heated and small)
The water is cold! Brrrr.

upload your experiments, we are interested in the same

For a start, I make exactly the same as Chuchelka's. I love her recipes! 50:50 I'll do it.

I’m not that I’m discouraging someone from flaxseed flour! No! I just think that there is a replacement for any product. Just as useful.

The fact is that most of the available and familiar products that carry the necessary omegas skew towards 6 and 9, but fatty sea fish (especially caviar and liver) and flaxseed oil also contain a lot of omega-3. With fish, everything is clear, but linseed oil is not to everyone's taste and especially the smell, so flaxseed flour partially replaces it.

Sorry, these are leftovers

I eat any bread, I like both Borodino and Karelian, but my son needs wheat and rye. I try to bake 20% - 50%. But 50% is rare.
I really liked Valga, but it is pure wheat flour.I tried this composition: 100g rye, 80g CZ, 20g semolina, 200g w / s, salt 1.6 tsp, sugar 44g (this time I used less curd cheese), plum butter 16 g, cottage cheese 60 g, dry yeast (I have pakmaya) 4g (about 1.5 tsp), it took 270 ml of water. First, she poured 210 (as calculated - in the recipe, 500 g of flour), and then added a little. From some medicine I left a measuring container with divisions up to 25 ml, it is very convenient for me.

[Irinap]

Irinap, and what semolina gives, I don’t bake on it, I don’t understand yet why, but maybe I’m getting the same

[Buttercup]

Buttercup, semolina gives taste and crumb with it is different. I like it, I sometimes bake with her. Try it for a change.



Now I looked at my notes, I rated the bread with semolina and apple at 5 ++. This is the highest rating for my recipes. The tastes, of course, are different, but for me it is VERY tasty

[instead]

what does semolina give

Well, I also haven't put it in bread yet.
But in cheesecakes, in casseroles I put instead flour. There is considered to give fluffiness.

in cheesecakes, I put in casseroles instead of flour

Yes, I’m the same cottage cheese pastry only with semolina, the same squash and pumpkin pancakes, but I didn’t use it in bread, then I’ll try it somehow, while I want to practice with olive, I like the olive taste and smell

I'm shocked!

I also! I want this bread !!!
Ritochka, is he so tanned because of the honey? How much honey do you need? And just wheat + rye flour will not work like this? Did you put a dark crust?
I didn’t have a tan on the middle crust.

🔗
🔗

And finally, like after a fight. Flour Lentovskaya premium + rye, size 400 gram.

Flour Lentovskaya

This, by any chance, is not the same as Predportovaya? If yes, then it is not surprising that such bread turns out

Nooo, proven. I have not taken Predportovaya for a very long time. The bread looks like Ritochkin in all respects, but the taste is wonderful. Not even a toasty crust crunched
I'll put the next one on a dark crust.

also! I want this bread !!!
Ritochka, is he so tanned because of the honey? How much honey do you need? And just wheat + rye flour will not work like this? Did you put a dark crust?

Vital, medium crust!
The malt is there! Malt gives color!

Everyone is silent. And I just pulled out another Valga bun / bread. Yeast put 1.5 tsp (slightly less than 4g), this time the roof squatted a little.
I'll post the photo later - the tablet is charging.

Everyone is silent. And I just pulled out another Valga

... I haven't baked yet. The experiments will begin from this week. No time yet.

[Irinap]

Irinap, Irina, I suddenly ran out of white bread in the freezer - the eldest decided to have a snack yesterday at 12 at night - half a sliced ​​loaf was not there. So now I put the usual white one - he climbed in without a queue. Tomorrow I will fight a roll

Yeast put 1.5 tsp (slightly less than 4g)

This will be useful to me. Thank you

[Vital]

VitalWell, you don’t like unnecessary movements, but I would say that your flour is unsweetened, precisely for the "sweetness" of the inner. You should either give a little molasses, or sweet and rich in internal sugar. Enrich your flour with sugar if you want a darker crust. I do not recommend ordinary sugar, it gives extra sweetness. But if you see molasses in passing, or CZ - then buy and shove. Still unfermented live malt is pushed for the same reasons, but it is dangerous - molasses is simpler and without surprises.
A Ritusik meant red, fermented safe. It is good, but it gives a strong flavor. More for the rye hue pop. You can't really run away with it in wheat if the flavor is not needed.
Girls, and why are you in yeast in Valgas? which you just don't want to reduce the overall proportions. Yeast must be removed if you want it denser. And if it grows brazenly - reduce the amount of products.

[fffuntic]

fffuntic, I reduced it, 500 g of flour is too much for me, I counted it to 400g and with such a quantity of yeast it always turned out OK, but today the roof has dropped, so little. I don't get stuck, but for the fact

[Linen,]

Linen, Can you replace sugar with honey? And how many?

no, by and large the difference is big. Honey and sugar give sweetness.They are quickly devoured by yeast with frenzied growth. It's like candy or something. Color will intensify, but add a lot of influence. It will become sweeter. This is sweeter - the most harmful.
Try to give it so that there is a minimum of sweetness, it will not get worse if you do not overdo it with sweetness.
And molasses with CZ is unsweetened internal sugar. Yeast is eaten slowly without noticeable effect. Affects only color and flavor. No extra sweetness. Molasses is taken 50 g per kg. CZ as usual, up to 30 percent in wheat does not affect its strength, only taste. If there is rye. then reduce the percentage of CZ accordingly.

I don’t know what exactly what to do ... Well, I don’t like ZZ Lan, we’ll grumble lightly. After all, it still turns out delicious.

[Vital]

Vital, so go and splurge on a little spelled CZ. This is my last love. A couple of tablespoons in flour, and the flour tastes good. I don't really like the usual CH, but this one is so nutty. Special. Recently, I really liked to improve it. Just take a fresh one.
Do an experiment.
And I’m not suggesting that you make CZ-bread. I suggest you give a couple of tablespoons there, or even one, if you have thought of mischief. No taste. Only as an improver.
Sui-reduce for yourself so that there is no aftertaste, and the bread is more beautiful.

Honey and sugar will darken your crust, but they will also add sweetness. Try to minimize their number as well, but it's much more difficult. You need a lot of them for the effect, and this affects the taste.

Honey and sugar will darken your crust, but they will also add sweetness.

Lena, and corn syrup? Isn't that molasses?

Oh, there it is ... Probably I am ordinary and disliked. And I first heard about nut. Len, I'll definitely try. Thank you!

[it is easy to order abroad]

it's not even about molasses, but about the amount of maltose in the flour. We need maltose syrups, not starchy, not sweet, not confectionery. And this is maltose rice syrup (it is easy to order abroad), maltose molasses, just maltose. They are not as sweet as sugar. Any unhopped !!! malt extracts (maltose). Among them you can find light wheaten, both dry and wet.
Extracts are an excellent source of maltose, like molasses, but just from a different grain. Fig extract or just maltose. What is cheaper and nearby, then take it. It's just that molasses is always dark, and you can choose light extracts.
Rice syrups usually need to be ordered from our Chinese stores, but they are also light and savory. The very thing.

Corn syrup a must watch structure... There maltose should be above 60 percent, because glucose, dextrose and other sweets are already just sugar. They won't give us the effect we need.
landmark: the amount of maltose in the composition. I would say this thing will not be superfluous. Improver. If you meet nearby and inexpensively, you must take it.




Vital, buy a little and try. Suddenly you will like it too. Now I even stick it in batter. I put it in goulash. It tastes better than ordinary flour.
Today I plan to try it in a curd casserole instead of semolina))))

[Vit, Lena]

Honey and sugar give sweetness. They are quickly devoured by yeast with frenzied growth. It's like candy or something. Color will intensify, but add a lot of influence. It will become sweeter. This is sweeter - the most harmful.

Vit, Lena, not quite so, if you put honey to 1 tbsp. l. for 400 g of flour, the yeast will eat it and no sweetness will appear. What the yeast ate from the sweet goes into holes. It's the same as in wine or mash, sweet juice becomes dry wine, because the yeast ate sugar and processed it into alcohol, and in baked goods for gaziki That is, what the yeast will not eat will go into sweetness

[Buttercup]

Buttercup, for honey I am a complete layman, allergic to it. So I sit quietly in the bushes. Vital it will be easier this way. No need to run errands for all sorts of molasses. Maybe, according to your proportion, it will get a beautiful crust without problems.

What is the difference between the leaving of honey in sweetness between baked goods and mead, in the fact that in baked goods flour is also a source of carbohydrates, which yeast partially eats up the same, therefore, by experience, I have deduced for myself that if you do not want a sweetish taste, more than 1 st ... l. no need to put honey for 400 g of flour