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

[Evgesha]

EvgeshaAnd I started with experiments. Now settled down. I chose several recipes and bake them.

And I'm a coward ... My husband is brave, he was the first to start. And I just looked after him, so that he was truncated according to the instructions And now, after so many successful attempts (the stove never failed), I took a chance

[Rita]

We can only sprinkle on top for the first time. (I already bought)

Rita! As my grandmother in Tver always told me, "real Borodino bread should only be with caraway seeds!" I always bought this. So for me bread with caraway seeds is a completely common occurrence. And to me - awesomely delicious!))))

A competition has begun on who will bake the best.

Vyacheslav, sometimes on the same stove, according to the same recipe and from the same ingredients, different housewives get different bread!

For the purity of the experiment, make sure that you bake on the most similar modes, that is, so that the mixing, rest, kneading, proofing, baking times are the same.
Also, it is not known what temperature your oven maintains during kneading and raising the dough. Suddenly lower than in Panas? Suddenly your stove is in a cold place or in a draft, then your dough does not have enough heat for the yeast to actively raise it. For me, in the northern climate, this was one of the main problems, and therefore I am writing.
Keep us posted, I wonder what happens! I support you with all my heart, although I myself am a fan of the Panasov!

[Sedne]

Sedne, Svetlana, you are so restrained, and suddenly such a statement.
Does this mean that in your eyes Brizka dropped out of the competition with Panasik? Programmable breeze?
Supra something unusual there. With two stirrers, and in the subject, the bread is very beautiful and tall. Here are just awful instructions. No timings, no recipes, nothing at all. Lazy to horror.
Supra, if directly of high quality, is still a Japanese technique. And this is worth something. So wait and scold.
We don't know anything about THAT supra, and the bread in the subject is very good.

It's so interesting they are discussing the recipe!

So this is the most interesting thing, but two heads are better than one!

[Ritus]

Ritus, and spices have not taken root in me, even on rye. None. I can't even pour in much malt - they feel and wry.
Mine pick out spices even from purchased Borodino ones. So everything is very individual.

feel and grimace.

Exactly. Also because of this I do not put

Perhaps mamusi, or Mandraik Lyudmila, will post a recipe in the near future

To us from our people there is nothing to hide! ..
Yes, here he is Silk Gray!)))
Luda, today is great! On the main one. Added 20 ml of water.

So everything is very individual

We are different and our tastes are different. The girls bake with olives, they like it, but I didn’t like bread with olives from Panasik’s book at all, and with dried tomatoes. I seem to be one of those who have cutlets and flies separately

Girls bake with olives, they like

I baked it once. It was delicious in the morning. The breakfast turned out to be funny and unusual!
On the second day, the olive bread became tiny and heavy. I didn't eat anymore.
I do not know why. And I will not bother investigating this issue ...
But the experience was interesting!))). And so I wanted to try!
But back to my favorite breads. I don't like bread with fillings either.
I fell in love with Silkovy from Lyudochka, I bake for the third time in a row. And I feel it is our Bread.
Will settle with me forever!
Thank you, Luda!)))))

Olives? the one in my jars of salt was heaps of. There are also very sour.And acid + salt in an overabundance kills gluten, therefore, THEORETICALLY, the desire to poke your soul without looking back at the composition will not always work without consequences. For example, if you zafigach tomatoes pickled in vinegar, then bread will leave the distance even earlier. Because vinegar, salt and excess acid are not a fountain.

But I have another problem. My jars of olives are swept away so that if you open them, you have to fight back with a knife, or put them under a blanket late at night. Otherwise, they will take it away and eat it, because to give such a treasure to bread - translate the product

Sedne, Svetlana, you are so restrained, and suddenly such a statement.
Does this mean that in your eyes Brizka dropped out of the competition with Panasik? Programmable breeze?

Well, everything is fine there, but in my opinion it is necessary to adapt to it, Panasonic is so problem-free. He was my first and the bread turned out right away, and it turns out almost always. And all others need an approach. I didn’t make friends only with Polaris, black is delicious there, but I don’t like white at all even in programmed mode, it comes out very dry, I don’t like this at all, I don’t even know how to approach white there.

I am now interested in the new Panasonic.

For us, beginners, this is a huge help and support!

I join☺ I go to the forum every day, read. I learned how to bake bread. I also have 2512. And what are the author's blogs! I read the blog of Gasha, Chuchelka, other authors

Yes, here he is Gray Silk!)))

Great bread! Today I baked loaves with the addition of whole-wheat wheat, I was full, but I want this bread

Tell me, please, does someone have a whistle whistling during a batch? I recently bought a model 2511, found extraneous whistling squeaks ...

[Natalia]

Natalia, NetMistrust, remove the video and upload. then it will definitely become clear. But in general, your kneading may just be very dense, there is little moisture and the stove squeaks strainedly when kneading the wrong kolobok.

we have Dasha001 I faced a similar problem, it was an iron problem, and solved it safely. If it is not your bun that creaked, then you can ask Dasha around. But first, send the video to the studio.
Panasonic: I want to join the ranks, but I doubt it ... # 1124

Passed through. I read the topic. I rubbed the rod of a simple pencil and with this powder lubricated the bucket at the bottom, those parts that touch the stove drive (I don't know how else to explain) and everything, the creak went away and did not return

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).

Isn't there a little water? It seems to me that there should be 70 ml of water for 100 g of flour, i.e. 350 ml of water for 500 g of flour. And sunflower oil 2-3 tbsp. l.
I have just such proportions, and that is French, that of Rye, Wholegrain. And always good at it. I also replace some of the water with yogurt or milk.

It seems to me that there should be 70 ml of water for 100 g of flour, i.e. 350 ml of water for 500 g of flour.

and I have a calculation for Panas 360 ml of water for 500 g of wheat flour. I'm already dancing from here. Maybe take more in winter when heating. Any fats come from above, even the moisture of the pressed yeast is not included here.

Sometimes I add 1-2 tbsp. l. apple cider vinegar in excess of the water norm. Everything turns out well too.

a lot of water. You need to look at your kolobok. Here recently, in the topic of choosing HP, they entered a stupor with just such a proportion, 50x50. This moisture capacity is shown by flour from bags in Auchan and elsewhere there. I thought there was no such thing now, but no.
Then Vyacheslav's mother-in-law bakes fluffy bread in panasik according to this recipe. And does not complain about the lack of moisture.
So the fig knows what kind of flour they have.
I sent to track the bun. And I personally have never met when less than 65 g was needed per 100 g of water, more - please, and less I did not even take extras.
But people have less problems without problems.

Sometimes I add 1-2 tbsp. l. apple cider vinegar in excess of the water norm. Everything turns out well too.

hope not in wheat? don't put vinegar on wheat bread. This spoils the gluten.Vinegar can only be poured into pure rye. Only there he is in place.
If you want to add apples, then juice or pulp, jam is better. Vinegar isn't even apple cider. Overdo it a little, or there will be tender flour - it will ruin your bread.

Yes, apple cider vinegar only in rye bread.

[Little people]

Correction, yesterday we found out with Lyuda that we get different Breads, due to the fact that different flours.
So it's not clear WHAT to share, what to share?
Must have Little people ask ...
This is the fourth time I will bake it. And he, I just like this form like
It is not known when I will buy 1st grade flour. And will it be the same "silk".
Well...
Sharing my version of "silk"?
There is nothing extraordinary there to draw up a recipe. And as an exchange of experience, yes.

Sharing my version of "silk"?

Rita, there are never too many recipes. Share, of course. Someone will come in handy

[fffuntic]

fffuntic, Lena, I bought ascorbic acid in powder, for the sake of experiment, Lena, can you tell me how much to put in wheat bread?

Sharing my version of "silk"?

Please share. Proven, and even favorite recipes, what could be more valuable?

[fffuntic]

And do not throw a link how to insert a video? I'm a newbie



fffuntic, in general, I heard a creak when I was kneading cake and cake, possibly heavy dough ... but is this option in x / p considered?)

[mamusi]

mamusi, Rita, and I am very interested in Lyudochkin's bread with flour of the 1st grade

[mamusi]

mamusiI've been waiting for a long time

[2/3 teaspoon]

mamusi, I've been waiting for a long time

Yes, byagu, byyagu already!
Well, I wasn't Shmogla before, I wasn't Shmogla!

......
Today's Silk!)))
Straight bastard from him.
I will bake often! 🌷🌹🌸

The top is not a crack. It is wrinkled. During the coup, I crumpled it slightly. It's so gentle that the top has creased. Like a bun😂
I loved flour 1 grade Secrets of the Hostess with nesting dolls. But it is not on sale.
Therefore, I got out of the situation like this: I took the premium Makfa 150 g + 150 c / s Ryazanochka + 100 peeled rye Tverskaya.
300 ml of serum + 20 ml of water topped up.
1 sec. l. honey, 2/3 teaspoon dry yeast, 1 hour l. salt, 1 s. l. sesame seeds (but this is optional, I think you can do without them)
Hell on the Main.


Lyudochka's there the other flour, others the nuances of baking and the French mode.
So two different of bread.
So much for you "Gray Silk"...
We came up with a name together.

Straight Lyubimka now I have bread. And most importantly, sesame is felt slightly, only as a note.
For me, super!

2/3 st. l dry yeast

but surely this is a tablespoon?

[teahouse]

but surely this is a tablespoon?

No. Of course not. Thanks for noticing
2/3 teahouse spoons !!!)



I went to fix it.

[Ritochka]

Sharing my version of "silk"?

Ritochka, lay it out here for now, then we'll experiment, so I'll come back to the village and try with your version of flour, and compare it with my version. But I don't think there will be a significant difference.

There is nothing extraordinary there to draw up a recipe. And as an exchange of experience, yes.

I completely agree. Pity Natasha has not come for a long time, so she would have posted the recipe on the first page and everyone would be good!

Ritochka, lay it out here for now,

Luda, I posted my version. A little higher.
And you write yours, eh?
If the girls want to.
So ... so far, in three words.
Everyone bakes with different flours anyway.

Here is the idea itself! But with you they are already different.
I don't even bake very often in French now ...

[Ritochka]

Ritochka, but I already forgot how much liquid I poured into my version and I don't remember about oil ...
I'll look later on the phone, bring up the history of our correspondence and unsubscribe

[Irinap]

I don't remember about butter ..

Oh, you reminded me !!!
Well Irina will give us ... Irinap, Ira, I'm sorry!
Oil - I poured 1 s. l. I have Olive.
And you, Luda, did not pour into yours !!!!

I'll look later on the phone, bring up the history of our correspondence and unsubscribe

Yeah ...
ShchaZ !!! There is such a story, you can already break your leg!
You have 300 ml of serum + honey water (I don't know exactly what it is and how?)
Further ... you have coarse flour of 1st grade ... I also don't know how it is ...
If I don't distort the meaning ...
Then...
Then...
For flour:
You have 200 g 1st grade
100 g c. s
100 g. Rye.
Salt 1 tsp
Yeast 2/3 teaspoon.
Have I forgotten anything?
Oh yes, the French mode ...



(That's for everyone I work, poor fellow ..)))

[Svetlana]

Svetlana, Sedne,

proportions and we have here
Ascorbic acid in bread dough
but this is for information, and so on the tip of a knife put it on. Just keep it cold and dark, without air. Ascorbic acid quickly loses its properties. Store without light, in the refrigerator (up to 30 degrees Celsius, but in the refrigerator it is safer)))))), sealed from moisture. Put a date on the box and it won't last more than 3 years.

Natalia, NetMistrust,

if there is a problem, then it is permanent.
And if the batch is too dense, then in general neither cake, nor cake, nor any confectionery and culinary product at all are kneaded so tightly.
Only dough for dumplings / dumplings can be dense. But there, keep in mind, a heavy bun is wobbling and rubbing against it, knocking, creaking. Although even such a dough is not worth kneading too tight to the end, you should regret an expensive machine. Knead it softer, and then finish it with your hands a little bit on flour until it becomes solid. Business a couple of minutes, and the machine will not break. The squeak from the tension of the machine is not ice at all.
The criterion for the correct mixing: you observe the behavior of the kolobok. It should not wiggle and thunder like a ball, but should MIX. That is, how to turn over in layers with a spatula alive in front of your eyes, to bend. It should develop gluten, and not play football with a spatula. Any kolobok. Soft bread is very much kneaded, the whole bends, turns over.
Solid dumplings are much weaker, but still knead without breaking the machine)))))

I’m not going to teach you how to insert something, I still don’t know how. I usually upload it to any free FO and give a link under the spoiler. If you have a YouTube channel, you can give it as your video. I do not have it, I pour on the first pho in Yandex. For a permanent approach, I suspect that you can get it on the ears. But for a single case, it seems normal.

With honey water this is a problem, how to convert it into honey, I washed the honey extractor and put 1.5 in the cold for baking

ShchaZ !!! There is such a story, you can already break your leg!

No, I'll still rewind, but today later, I'm still in the city and I need to run to the shops and pharmacies before it gets completely dark

I'll rewind anyway

Unwind, rewind ...
And check if I "rewound" correctly !?
We need to check each other, otherwise two "craftswomen" are misleading people.

Well Irina will give us ... Irinap, Irochka, forgive me!

[fffuntic]

fffuntic, I have such a dough for Easter cake, it doesn't smell like a bun. For some reason, everything always diffuses .... though I just added eggs and butter, otherwise, according to the cotton recipe, just sweet bread comes out with raisins, and not cake. Perhaps all the same, you should not make baking in a bread maker

200 g 1st grade
100 g c. s
100 g. Rye.
Salt 1 tsp
Yeast 2/3 teaspoon.
Have I forgotten anything?
Oh yes, the French mode ...

Almost, the composition is the same as you wrote, plus 300 ml of liquid, but the roof is cracked, so 320-330 ml is needed, and the mode was "basic with raisins"

[Buttercup]

Buttercup, run to the cafe, I'm treating you to the cookies there!

Almost, the composition is the same as you wrote, plus 300 ml of liquid, but the roof is cracked, so 320-330 ml is needed, and the mode was "basic with raisins"

And pumpkin seeds!

pumpkin seeds!

this is optional

[Natalia]

Natalia, NetMistrust,

need video to see and hear if there is a suspicion of an iron problem.
If there is a problem with the product, then a full description of the taste, smell, crumbling with a photo of the product and a cut of the crumb.
Actually, you have to study the theory of the kolobok yourself in order to have an idea of ​​what is happening and how it should happen in a typewriter. If a problem arises, if you want to experiment, then you will not be able to get away from the basic theory.
Wheat flour gingerbread man (master class)
our stove does not have a pause, as in hitacchi, so you should look at the concept of "pre-mixing" with us
https://Mcooker-enn.tomathouse.com/in...338.0
Kneading too dense dough or, conversely, a swamp is the wrong action for a bread machine. You should study your HP on the simplest basic wheat bread with a good kolobok, that is, the ideal amount of moisture-flour for your purchased flour. No frills, work out the base.
If it does not creak, does not wry, bakes beautiful bread, then the oven is entirely working.

The soul could not stand it, brought it to boast. The dough stood in the refrigerator for 24 hours, and before that 12 hours in the kitchen on the table. Today I got it, but it got worse, and the smell of yeast, I was in a panic. But it seems like nothing, the smell is charming! Hell in HP in the form.

dough without kneading, but kneaded. 200g sun, 100g cz, 100g rye, 335 g of cool water, 1g of dry yeast, 8 g of salt. According to the recipe, 300 g of sun and 300 g of water. Stir and in a cool place for 12-14 hours. I forgot a little how I did it, so I left it on the table, but did not specify it in the notes.

[Irinap]

Irinap, cool bread! I'm looking at the same forms for hp on the forum, I would like baguettes ... Ira, and the dough did not work out into a bun, was it thin? Now for some reason I began to love such "liquid tests"

[Mandraik Ludmila]

Mandraik Ludmila, I immediately folded it out of the refrigerator, and once tried the warm one ... no, no, no, not mine, it's so liquid. I dealt with it with a scraper (although now the scraper is in the grasp), but I don't want this anymore.
I then remembered that I kneaded somewhere at 20-00, and then folded it 4 times every 30 minutes. By the 4th folding, the dough is so beautiful, and then refrigerate all night. This method helped me very well when I lived with my mother and did not want to drag all the equipment to her

[Ira]

it is so liquid

And I like batter, but here you really need to watch the last rise, otherwise if it goes over, the roof will fall Ira, and then lay out the cutter? The recipe is very similar to ours with Ritochka "silk" In principle, all the combinations of flour have already been tried, so it is almost impossible to invent something really new

Here is a cut, delicious, fragrant, the crust is not thin, but close to it.


I didn't understand, I inserted one photo, and when I sent it, for some reason the previous one was inserted
Had to edit

Good evening!
Another bread experiment with a pre-mix and a program for weak flour.
The order of loading the ingredients in Supra 350, as in Panasonic.
The recipe is as follows: yeast - 2.5 tsp, flour - 500 g, salt - 1 tsp, sugar - 2.5 tsp, ascorbic acid - 1 sachet, water - 320 ml (warm, about 40 degrees). Pre-mixing - 5 min. in the "Dough" mode. Then I stop the program. After 15 minutes I start the "Whole Grain" program (time - 3 hours 50 minutes, weight - 3, crust - medium). Why Whole Grain? I have always gotten good wheat-rye bread on this mode, in any case better than wheat bread on "Basic". Secondly, there was a hint from fffuntic that Panasonic bakes more delicately and the "Whole Grain" mode bakes more delicately. After 4 hours, you will see the result. Unsubscribe. Good luck to all!

[Vyacheslav Ivanov]

Vyacheslav Ivanov, I will put on "the roof will fail")