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

Buttercup. About Krustina. I will not annoy the fleur, and you teach her how to hiccup mode. It is only in the manual. Sellers may not know. And fleur didn't even quite understand you. The store may get confused. Let at least try combinations

teach her how to hiccup mode. It is only in the manual.

I have already given a link and explanations, it seems clear, if I try to explain it again.

So! I accept both of your suggestions: I buy nut food, I add an incomplete tablespoon of honey to the flour in bread (400 g). Maybe then I don't want to add rye?

Vital, rye is not a hindrance to these additives. Peks as they used to

[Wit]

Wit, honey with rye is generally an ideal couple, honey enzymes ferment rye flour during proofing, excuse the tautology, and fermentation of rye flour facilitates its further "digestion" with yeast and us In general, honey rye gingerbread is fermented for more than one day, you can my dough (honey + rye flour) lay in the refrigerator for a year, and after that, with all sorts of additives, great gingerbread cookies turned out, but this is ideal, and here in bread and in these 2-3 hours they will have time to do their job

[Buttercup]

Krustina

Buttercup, figs with two service mode is mandatory in the instructions. It is not in the user manual, but in the service manual and may not be included in the instructions.
Svetiik, look at the instructions of a kind person, at the very end there should be a serviceman and the necessary commands. If this is not the case, you need to knock them out of the service center by calling.
In theory, this possibility should remain. For as an engineer he will test the stove for the most obvious faults. But if we do not recognize the commands, there will be no sense in it. Maybe they were preserved as in our stoves, or maybe they have changed.

[stupidly]

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

What did I miss important? Vital, what kind of bread are you suffering? Tell me, dear, I love you save I will teach!

Vital, I really love Lenusik and I love to read her theory !!! But I don’t understand them in fact, I use them a little! I do not know how to patAmushta !!! Dark me.
.... I mean, stupidly I take 175 rye + 300 wheat (you can do it without c / s, if you don't like her). My husband bakes like that! All! ....
Tudy whey, honey, malt, grows. oil 2 tablespoons. Sometimes, if there is no honey, I put sugar, nothing happens. Baked with a bang!)))
What problems?
What Syrup and what they eat it with, I don't even know. Did not have, was not involved, did not leave, never baked with her.
And I don’t plan!



Here is such a handsome man.

Oh, and I found out where to buy molasses and now I go smart like a fool pensive, I need it or not ... It seems like I want it, but I have honey, it will replace everything ... But still I wonder if molasses can give you some new taste or special holes

buy molasses

What kind of Beast is this (gnaws holes)?

Ritochka, this is practically the same molasses, here is from the tyrnet:

Molasses (molasses, fr. Mélasse) - fodder molasses, a by-product of sugar production; syrupy liquid of dark brown color with a specific odor.

In the USA and Canada, cane molasses is used in cooking as a syrup and is quite popular in this capacity. It is one of the few sweeteners rich in trace minerals and vitamins

They also make rum out of it, the husband is thinking of buying it just for this, and I want to sit down, but he is in no hurry, and I cannot understand whether to urge him on or wait until he grows together. Everything, as always, both wants and injects ...

[Buttercup]

nope ..I also saw molasses only in pictures, but THEORETICALLY, they scold it everywhere, it tastes bad for baking, although it is used abroad. But in my opinion, I forgot who, but I remember exactly: someone very smart swore a lot, almost Hamelman himself, and remembered for myself that the molasses - in fig. But maltose is good.
Buttercup, foreva honey, forget about molasses.

Ritus, a Vital does not want to stick malt everywhere, it would have a brown crust and no malt. Everyone agreed on the use of honey. But if the honey does not work, only the notorious CH and unknown molasses will remain.
No, though. There is also a simple way: it is stupid to change the main flour and the problem will be solved in one fell swoop

[Lena]

Buttercup, foreva honey, forget about molasses.

Lena, as you say So we don't have such a thing! Let the husband make rum when he wants

what molasses - in fig

and I have the same opinion. She tastes like I can't use it

crusty

we can call Panasik ourselves, well, not at night, of course. Well, what if they immediately say everything about the service mode? You can ask to send a service manual to the mail, if you are completely overwhelmed

[this color]

does not want to stick malt everywhere

How ...

he would have a brown crust without malt

One without the other?
Vital, you have already decided!
Honey this color Doesn't give bread. I put it in cakes and white bread. It remains light.
Fragrance, yes!

crusty

Lenus, just relax ... already.
For all this ...Krustin cases.
Lenus, you are so straight "guilty without guilt", rude and arrogant snob ...
And all you care about and care about everyone.
Knowledgeable people will figure it out!
We have already given all the tips.

Good day!
PANASONIC SD-ZP2000 manual:

🔗

, a source:

🔗

.

I called Panasonic. They turned it off very sharply. The service manual is transferred to the masters with a non-disclosure requirement. What is on the Internet and we use is contrary to the company's policy.
The service mode should remain in the machine, according to the operator, but for the next six months not even all the masters will have this information, and if it reaches us, it will be absolutely illegal later.

In general, if when the problem of buying a model really arises, you need to look for a service master-repairman who is especially friendly and fearless.

It is clear that the Instructions will not write this.
But the mode * should * be * by definition.

Vital, you have already decided!
Honey of this color does not give Bread.

Aaaaaaaaaa !!!!!!

She baked bread. I got a new experience. Rather negative.

Viennese dough-based bread (bread maker) (Qween)

I baked bread with fresh yeast for the first time. I put 12g. I think a lot. The bread smells like yeast. Maybe the expectations were too high, but no enthusiasm for the bread.

[Svetochka]

I put 12g. I think a lot

Svetochka, exactly a lot, here, it seems, in "looking for a recipe ..", the girls indicated the proportions: for 100g of flour there is 2g of live yeast, count 25g for 1kg250g I remember this ratio

[$ vetLana]

$ vetLanaLight, why didn't you consult the author of the recipe on bread? She is a fairly experienced baker and visits the site regularly

[Buttercup]

Buttercup, I followed the recommendations of the author:
-If you want a dense bread, like a loaf, then put 8 gr. yeast. And if more airy, then 12 gr. -

$ vetLanaLight, why didn't you consult the author of the recipe on bread? She is a fairly experienced baker and visits the site regularly

It happens on the site, but the last reply is 06/28/2016, 19:37. If only in a personal.



I have the same crumb as the author in the photo. But she only has a sfotkan cut, the roof is not visible.



I was interested in the process itself from start to finish. By the way, Qween in several of his recipes uses a "chatterbox" of yeast, milk and sugar, which he puts on overnight.

for 100 g of flour there is 2 g of live yeast,

I confirm. Exactly 8, or even 7 per choo gr. flour (size L). Does not smell of yeast, the bread is delicious. This is bread for every day, I bake it often.

I confirm. Exactly 8, or even 7 per choo gr. flour

And I have 5 grams of yeast per loaf of wheat from 500 grams of flour. This has been discussed many times.The dosage of your yeast must be learned empirically.

So this, I run like a bore and poke all the time: indicate your yeast, at least live. There is a suite and there is NOT a suite. And among the NOT suites, there are Voronezh, and there are all sorts of Records and so on. Different horror of lift.

In my opinion, you have to be more precise with dry ones. They are also slightly different.
The owner of the recipe is clearly not luxury. And different "room" temperatures here also give a different effect.

What are 2g per 100g? Guys, there is a recipe for overnight yeast breeding in moisture. They come to life, reproduce like cockroaches, and, to celebrate, begin to buzz in the dough altogether, unless there are too many of them in this moisture and they do not fight there. But the surviving bandits will continue to rage in the dough, and the dead brothers will arrange smells in the bread.
The recipe is complex in terms of yeast. We must guess with their number in our conditions.

[The path will be mastered by the walking]

I don't have Lux, the simplest ones.

The recipe is complex in terms of yeast.

I, obviously, have not grown to such recipes.
But The path will be mastered by the walking
Will learn.
Dry yeast I LIKE MORE

[Sveta]

Sveta

There are no miracles. Yeast smells only if killed. While alive - do not smell. They tear bread, but they don't smell. When the yeast in bread becomes a separate "improver", it adds its own flavor and smell.
Therefore, it means that your yeast happily multiplied so that it then shuffled for a feed in your dough and died in huge quantities.

Well, if you want something, then do it. But I do not see any reason to focus on this old recipe. So why has he sunk into your soul? Isn't it easier to dig a clearer and more modern one?
but here you can't even guess the right amount. You can try to take your favorite amount, reduce it by three times and try, you might guess. I think 8-12 grams of yeast was soaked in very cool water. Probably at that moment it was cold in the author's room, so they slept more in cold liquid than reproduced. It seems to me that if the liquid was above 20 degrees, then there would also be yeast death in the dough later.
Well, you need to try a bunch of test baked goods, if you don't immediately guess the amount of soaking of the yeast. There is too much preparatory work for today.

[fffuntic]

fffuntic,

[2 grams of yeast per 100 grams of flour!]

What are 2g per 100g? Guys, there is a recipe for overnight yeast breeding in moisture.

What ?! MinNut Point, I'll write it down! At the beginning of the bread-making journey, I tried ALL yeast that I came across in the St. Petersburg shops. Both dry and wet, and suites, and non-suites, safas and levures (so that ...) And I chose these, which are three times cheaper than suites with the same delicious bread.

🔗

Three bags of saf in the fridge, as a reserve if these suddenly run out.
For the seventh year I have been baking at night on this yeast and I get delicious bread. Sunburn is a different story. I repeat!
2 grams of yeast per 100 grams of flour!.
Essesno, with good quality of this yeast.

And I chose these, which are three times cheaper than the suites with the same delicious bread.

Much cheaper? We have the cheapest luxury, 12 rubles per 100g.

[Vital]

Vital,

we are discussing "Viennese" recipes. When yeast is put into milk / water overnight, they arrange an alcoholic brew there, and only then it is poured into the dough. In these recipes, there is no indication of the exact time, or the temperature of the liquid, or the type of yeast, but always many hours of fermentation of this mash is required.
The result is then an overabundance of yeast in the dough, because it is easy to make a mistake with the amount of yeast growth in this liquid.
2g per 100 g flour works under standard conditions on ordinary bread in flour. And with "Viennese-Alexandrian" bread making, there can be surprises.
Specifically, here is a snag
Bread based on Viennese dough (bread maker)

For me, all yeast is yeast. Well, there is more or less to poke. Referring to FIG. If only not expired or killed.

Much cheaper?

4 p.
Helen, I'm sorry, I didn't understand. Thought sneaker in my garden.

[Vital]

Vital, yes you what .. Who in red pussies will be something to shoot with They can only offer a tasty treat, and even then, when they woke up from the bread machine and got off themselves

I also have a suite cheaper than a saf moment.But on the other hand, a bunch of unknown dry goods from the nearest gateway, generally cheap, half the size of etker, saf, luxury and other living things, sprang up.

I repeat!
2 grams of yeast per 100 grams of flour !.
Essesno, with good quality of this yeast.

I put something like that. Here in this bread.

For 475 g of flour (300 wheat + 175 rye) I put 8-10 g of Lux. 10 is even a bit too much.

I'm all playing with the program, it's good that there is someone to add ready-made bread

100% flour 1 grade

[Olga_Ma]

Olga_Ma, try another recipe like this. Here is the 2nd grade flour.

Candied fruits with raisins (for school catering establishments, 1959) (Scarecrow)

did not bake with buns, but directly in the HP with a whole loaf?)

[mamusi]

mamusi, Margaritathank you with me

[Olga_Ma]

Olga_Ma, really liked the bread. I also made buns.
Such an interesting taste. Inexpressible. Other. One word smells like childhood.

[mamusi]

mamusi, Rita, I noticed that if you bake from 1 or 2 grade, the smell from bread is exactly the same as in childhood

[Olive]

Today (i.e. yesterday at night)))) baked bread at Dandelion's tip. We played with her one by one ... We can't sleep at night.

Olive... Olive oil, olive pickle. And I also olives cut there.
So, it would be more correct not olive, but "olive"!
The oil was from pickled Mozzarella cheese with tomatoes, garlic and basil (the contents were gulped, but the oil remained).

Soft cheese and feta cheese marinated in butter with spicy herbs (Admin)

And I decided to put it into action!

Flour, premium + c / s.
(But this is the case with Lyudochka, for she is Chel normal, But not me!!!)))))
I go there vperla 2 more spoons of rye! (What about ...)
Here ...
With the liquid I missed for some reason ...
350 ml total (brine plus water) ...
The photo shows - the roof is collapsed.
Explicit brute force. For there must be more in the night splashing
The gingerbread man is missing. The dough is a daub. It should be so (according to my Teacher Buttercup). And so it was.
Yeast 2/3 tsp. dry.
Today I cut it for breakfast.
And the impressions are great. The crust is crunchy. The aroma of basil, cheese, tomatoes and olives is present in the bread. Olives fall for the tooth!))))
Yes, we chose the French mode.
But I will put the Main one another time.
Do not put sugar and salt!

[mamusi]

mamusi, Rita, interesting bread should be tried too

Do not put sugar and salt!

Amendment. If I bake on the Main one, I'll put sugar. Well, or honey.
"The running buffalo cannot be stopped!"

Ritochka, I advised you a bit too much liquid
I have olive in olive brine. While baking, the lights were turned off several times. I had to bake in a (brick) oven. The roof fell down the same, because, as I turned on the baking, the light was turned off after 3 minutes. Then they turned it on again and turned it off again and so a couple of times, Well, here we are with Rita and decided to put it in the stove. Here is my long-suffering

Aha, your fair one!
And my dark one (rye flour!)!



Lyuda and I are friends in misfortune. Our lights are turned off during the day. So we bake at night!

I am trying to deduce a recipe for something similar to ciabatta. With large holes and a crispy crust if possible. But after the New Year, there was already an unpleasant tradition of turning off the light when I bake bread

I am trying to deduce a recipe for something similar to ciabatta. With large holes and a crispy crust if possible. But after the New Year, there was already an unpleasant tradition of turning off the light when I bake bread

Maybe this is a hint. : girl-th: Quick kneading, raising (service r-m) and baking (and if you put a bucket in a hot stove I'm talking about HP)

[Svetochka]

Svetochka, I want on an automatic program. On a dietary one, it seemed to me that the last rise before baking was a bit short. I tried in French, but the light, or rather its absence, does not make it possible to properly check this option.

I installed only a dark crust and went through with water. Khrustiiiit!
🔗
🔗

[Wit]

Wit, what is your recipe?



Did you make an incision, Vital?