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

The usual, everyday program 01, only ruddy ... too much. I made an incision, hurried to work. What?

Vit, not a cut, but cut a roof? Or was he so cracked himself? Nice bread and crispy without crustine

Ahh, no, it turned out like that myself. Tasty!

I don’t bother with the cracked roof. The main thing is taste and holes

: drinks_milk: Of course!

[Vitaly]

Vitaly, beautiful bread, well, very homey! Why didn't you put Dark crust before?



Buttercup, Lud, in I again (as soon as they gave the light) put that our previous.
Well ... you have it with pumpkin seeds, and mine with sesame seeds.)
Let's call him sometime so as not to get confused. Maybe Silk? (This is how I called him in my mind ...)))
He fumed me, bake again. This is a rose for you, in gratitude!

Let's call it silk, especially since it is

[Buttercup]

Buttercup, Lyudochka, I'm just waiting for it to be baked. In two days, one of them reduced a loaf. Well, not all ... but almost all. The quarter remained.
And the son came to dinner and Olive ate! Praised ... Thank you for the recipe. You need to think about the regime. Does the Frenchman have an oven? It seems to me that our roof could have fallen from him.

Ritochka, it is possible on the main one, but I am fighting for holes, big holes, and I need a "cold" mode, despite the fact that on a dietary one this last kneading is 40 minutes (if not less) before baking, and I need 55 minutes -60, well it seems to me so. Of course, it is possible with night cold fermentation (in the refrigerator), so closer to natural ciabatta, but I want to use the automatic program



Could go on the last rise, yeast can be reduced

[Buttercup]

ButtercupLyudochka, are you talking about Silk? What do you want to make him Ciabatta, I don't understand?

You see the composition of the bread is similar, but goals various...
On the contrary, I liked the little neat holes. And I love the elasticity and fine porosity in bread!
That is why I liked him! .. But it turns out that Ciabatta was originally with you.
Or are we talking about different ...
You told me yourself - we bake on the Basic!

Aha! Remembered, you said that you turned off the stove to prolong the last proofing, yes, yes ...
But it came out completely different for me.
I haven't renewed.

Thanks for the recipe. You need to think about the regime. Does the Frenchman have an oven? It seems to me that our roof could have fallen from him.

And here I wrote about Olive, that I want him on the Main ... In short, I want both on the Main.
Lyudochkawhat are you talking about?

[Crumbs]

As always, bread helps me out Crumbs.

Just pulled it out, still hot.
According to this recipe

New York Rye Bread (bread maker) (Crochet)

from the tablet now insert a photo is not ice

[Irina]

Irina, Ira, what exactly is her Bread?
Not peasant?



And I see now! I know it baked!

Ritochka, I want to make an olive-style ciabatta. My husband loves the shop ciabatta with olives.
And the one that is silk, it seems to be on the main one, I was already confused

[Irinap]

Irinap, Irochka, forgive me if I didn’t see well, but it seems to me that he didn’t "get drunk", huh?
Either the flour was dry, or something ...
I'm sorry to bother with advice ...
But I would add 20-30 ml. So it begs ...
Panasik allows more liquid.

the one that is silk, it seems to be on the main one, I was already confused

.... well, we figured it out!)))
Yes I silk I'm baking now! Less than an hour left.
Waiting !!!!?

I found it: silk was mainly with raisins. Instead of raisins, pumpkin seeds.

["Silk gray"!)))))]

silk was on the main

Well, and I mean it!
So I got confused ... You, of course, were talking about the last one, and I was talking about the penultimate one.
All OK! If only it was delicious.
You grind Ciabatta, and I "Silk gray"!)))))

Sorted it out, it's good. Let's continue grinding, but I have a break, I'm in the city, there is no Panasik here, and Redmond does not know how to knead bread as it should, it’s good at least for pizza.

Well, here he is Gray Silk, Lyudochka.
The crack remains ...
Tall, handsome, fragrant.
Cut tomorrow ..
Then we'll see the holes.
I have a thought about the lack of time ... And the desire to charge it for Dietetic. Is it worth it or not, what do you think?



Here are photos from three angles




The crack is "picturesque", I admit it, but for me it's such a rarity! I'm surprised!

[mamusi]

mamusi, and how much and what in grams in this silky one?
I could not stand mine, cut it off, delicious.

Ritochka, and if on low-yeast? We have yeast like 3 / 4h there. l. Little

[Low-yeast]

People, but tell me which Mode in 2501 is equal to Low Yeast. I do not have that.

how much and what in grams is in this silky one?

Ira, Luda came up with this. She gave me the composition and we both baked it for testing.
This is my second time today. Well it cracks.
Not yet worked out.
Three torments. We will write to you later.
I went to the table here.
Panasonic Bread Makers SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) (p. 73)
And I didn't see such a regime Low-yeast not in a single stove.
What is it ... He's not there or should I change my glasses !?
In my 2501 there is a Diet and there is some Single-grain.
What is this - a mystery!
Or literal translation or what?
What is in wheat flour, for example, is not one grain"(wheat), but two, three .... more?
What kind of flour is special for "Single-grain"?

I did not see such a mode of Low-yeast in any oven.

Why, the second program in 2510, I have this, is called the Basic Low-Yeast.

the second program in 2510, I have this, is called the Basic Low-Yeast

I have the same in 2511

And I did not see such a Low-Yeast mode in any stove

Why, the second program in 2510, I have one called the Basic Low-Yeast

But I have that 2501.

There is no such Program in 2501.
You can look at page 1 of this topic. There is a table.
Here ... at the beginning of the Path I found a little
Panasonic SD-2500, SD-2501, SD-2502 (1) # 854
I realized that Odnozornovoy is spelled bread.
But what is the "name"?))))
And I realized, that's where it came from!
Wheat Spelled is called "Odnozyernyanka". One of the types.
🔗

Good day! I bought a Supra BMS-350 breadmaker (cheaper - 5 thousand rubles), my mother-in-law bought a Panasonic 250 (more expensive - 12 thousand rubles). A competition has begun on who will bake the best. They baked "Babushkin's bread" (water - 300 g, salt - 1 tsp, sugar - 1 tbsp., Butter - 1 tbsp. L., Flour - 500 g, yeast - 1 tsp. With slide). While my wife's mother with Panas 250 is ahead: wheat bread on the "basic" mode is airy, light, soft, the pores are small, the crust is thin, the flesh is white, the baking time is from 4 h 30 min to 5 h 30 min, I don't remember more precisely. Supra 350 and I are lagging behind, I have: the same regime, the pores are large, the pulp is not white, harder, with a shade of light beige, not at all airy, like the Soviet Sitny bread. I tried adding apple cider vinegar (1 tsp) - it helped a little, but not significantly. The baking time is a little over 3 hours. What to do? How to make bread no worse than Panasonic 250? Yes, I almost forgot. The ingredients in the bread maker are made exactly the opposite. Panasonic: yeast, flour, sugar, salt, water, oil. Supra: water, salt, sugar, butter, flour, yeast. Maybe the dog is buried here? Help, good people!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, well, you got it, now you will be advised to throw out Supra. Joke.
Was the flour the same? To improve the flour, it is advised to add ascorbic acid powder, perhaps this is better than vinegar, well, try changing the order of the bookmarks.

[Vyacheslav Ivanov]

Vyacheslav Ivanov, I read reviews about your bread maker - only positive ones. Complaints about a bad recipe book. You have to search on the Internet. The quality of the bread does not suffer from the order of laying. For 500g. flour ingredients must be multiplied by 1.5.The baking time is embarrassing, for Panas it is 4 hours.
The forum has owners of the Supra bread machine. Come here and maybe there will be help.

https://Mcooker-enn.tomathouse.com/se...3%D0%BF%D1%80%D0%B0&web=0

Are you sifting flour?

Well, you got it, now you will be advised to throw out Supra.

Galya !!!!

No, I don’t sift. My wife's mom doesn't sift either, everything works out. Eh, I'll go to the pharmacy for ascorbic acid. Thanks for the good mood!

No, I don’t sift. Wife's mom doesn't sift either

It is necessary to sift!
To saturate flour with atmospheric oxygen. And to "weed out" impurities that are sometimes in flour!)
Good luck with your pharmacy and pastries!
Visit us more often!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, judging by your description of the crumb, Supra kneads the dough worse. Panasy are famous for high-quality kneading, therefore bread in them is obtained with a thin crust and delicate crumb. Try the pre-mixing tactics in your Supra (by the way, the owners of Panas are very fond of it). Add all the ingredients and turn on the kneading for about five minutes - until the flour is completely wet - and stop the program. After 15 - 20 minutes, run the program again and let it run itself to the end. During the period of standing, the gluten will swell and knead better. If you want an even more pronounced effect, do not add salt and oil to the pre-mixing. These substances make the gluten difficult to swell and are best added later. Just keep in mind that if you bake in vegetable oil and add it later, it can flop heavily and splatter the stove. So this trick is best done with butter, it mixes well into the dough.

[SvetaI]

SvetaI, Svetik, very good advice! I'm in.

Just keep in mind that if you bake in vegetable oil and add it later, it can flop heavily and splatter the stove. So this trick is best done with butter, it mixes well into the dough.

And I generally introduce cold diced. It interferes with the dough better. And by the way, this is what Panasonic himself advises for the Brioche regime. There, cubes of butter are introduced from the refrigerator.

I introduce cold diced.

I always do this too, but Vyacheslav has vegetable oil in his recipe, so I warned him not to have to wash the whole stove like me

so that you don't have to, like me, wash the whole stove

The stove, this is still half the trouble, I was kneading with the lid open, vigilantly watching the process, so butter splashed on me both on the table and on the T-shirt. Since then I have been covering the bucket with a bag or film.

Girls, and cumin in bread is strong ... uh ... dissonant is it?
I'm going to try everything, but somehow
I really like coriander! And the husband twists his nose if he smells. And with caraway seeds they will definitely trample me out of the house (with HP in an armful, I just won't leave without her !!!)
... And the spirit of research ... ... gnaws at me.
We can only sprinkle on top for the first time. (I already bought)

Eh, I'll go to the pharmacy for ascorbic acid

Eh, I never tried to add ascorbic acid. All due to the fact that the bread is still delicious. Your bread maker does not need ascorbic acid. Otherwise, the instruction would have included the item "Add ascorbic acid - packaging" or I don't know how much, because unnecessarily. Try borrowing the ingredients from your mother-in-law (flour + yeast). Your flour may be weak.

[Ritochka]

Ritochka, I also put coriander with caraway seeds and just make with caraway seeds, under the "Riga" bread I fake

Your flour may be weak.

To enhance the flour, he wants to try ascorbic acid and let him try it, it will not get worse from it for sure.

In general, Panasonic is Panasonic, another stove cannot bake so deliciously, so yes, give a supra to someone, and buy yourself a Panasonic

never tried to add ascorbic acid.

Ascorbic acid helps the development of gluten. It is good to add it to a weak flour to strengthen it, or to breads that need a particularly developed gluten, for example, to ciabatta. It needs a little, literally a pinch. But only pure ascorbic acid is needed, without sugar and other additives.I have been looking for this in the nearest pharmacies for quite some time and I don't come across something.

cumin and bread is strong ... uh ... dissonant is it?

If the bread contains rye flour, cumin will be very useful. You can also try fennel, it is also close in aroma to coriander, but still different. There is also anise there, but I don't like it, I associate it only with a pharmacy.
But for pure wheat - I don't know how these spices will sound, I've never tried

If the bread contains rye flour

I always have!

anise there, but I don't like it, I associate it only with a pharmacy.

I, too, will definitely not like it in bread.

for pure wheat - I don't know how these spices will sound, I've never tried

It goes without saying! And I rarely bake pure wheat. And if I do bake, then in a rich version or with the addition of cottage cheese. the same as "for tea". Pamper your own.
... And in everyday life, my family perceives bread as BREAD only if it is Gray or Black!

coriander with caraway seeds and just with caraway seeds I make, I counterfeit "Riga" bread

Lud, I'll try on a small loaf while I'm alone ... (To the soup-puree)))

Greetings to needlewomen and needlewomen! I have been a passive fan of the forum for a long time. A week ago I decided to buy HP. Honestly, I doubted whether such a purchase was justified, whether it would be used in our family. But they donated money to DR and wanted to please myself with something memorable. Stars converged on Panasonic 2512. The thing is expensive, but MAGIC !!! I read the recommendations of the forum gurus and started baking with simple recipes instructions ... We have never eaten bread tastier, more aromatic and more beautiful !!! They baked wheat, Borodinsky from the ready-made mixture "Bake at home", from a mixture of wheat, whole-grain and rye flour. We made dumplings and put on dumplings yesterday, fortunately outside the window -23 °. Today we dabbled in pizza on a thin dough from HP - no filling, give us a crust))) How glad I am to such an acquisition !!! In the evening we put in food - in the morning the fragrant masterpiece on the window cools down! I also want to express my gratitude to the members of the forum for sharing their experience, recipes and inspiration with everyone. For us, beginners, this is a huge help and support! And I really want to make not only tasty, but also healthy bread. I am still afraid to experiment on a large scale, so I read, read, read your our forum.

[Evgesha]

Evgesha, welcome to the forum! You are well done for deciding to buy Panasik, this is a wonderful machine, let it please your family for many years. Make yourself comfortable, settle down, we have delicious and fun here

[Evgesha]

Evgesha, congratulations on Panasik!

We have never eaten more delicious, aromatic and more beautiful bread !!!

Girls, and cumin in bread is strong ... uh ... dissonant is it?

Rita, for me, no, coriander is stronger. I sometimes put in rye, but SOMETIMES
And with cumin, I cook pumpkin.

[Evgesha]

Evgesha, Welcome

[Evgesha]

Hurray! Arrived in our ranks! How nice it is when someone else learned this joy from freshly baked bread in Panasika. Evgesha, let Panasik serve you for a long time and please you with delicious, beautiful and healthy bread!
What a thrill it is to bake in our Panasika, I'm not even as interested in experimenting

they gave money to the DR and wanted to please myself with something memorable.

That's right to the point!)))))

it's not as interesting as experimenting

Me too

Thank you for your hospitality!!! It's so great to feel a friendly shoulder. I, in a fit of creativity, poured a spoonful of rosemary. And now everything is in doubts and worries - what will happen?

[Evgesha]

EvgeshaAnd I started with experiments. Now settled down. I chose several recipes and bake them. maybe mamusi, or Mandraik Ludmila, will lay out the recipe in the near future, bake, try. It's so interesting they are discussing the recipe!