Mandraik Ludmila
Witand we are not aunts! We are flowers, Daisy and Buttercup
mamusi
Quote: Mandraik Lyudmila
We are flowers, Daisy and Buttercup
Exactly, I just wanted to say!
Delicate and refined !!!
fffuntic
Svetlenki, I also found Brutus. I’m alone from the whole village, I’ll fight off, you will ask for mercy. And so I’m a gentle girl, especially when I sleep.

But I, too, would have folded my legs if the battle was with Krustina. I don’t know yet what it is like on rye bread, but on wheat - I WANT NOT MAGIC.
I hope that at least he screwed up on rye. So it will be easier to WANT her. Krustina-krustinochka. No supra can stand against her for sure.




Vital lucky. Calm like a dinosaur, Krustina with her SHORTS in FIG. And here ... now life is completely gone, I really want soooooooooo

If only she screwed up with rye. Here at least Otherwise, completely melancholy
mamusi
Quote: fffuntic
now life is completely gone, soooooooo wanting.
+1
Helena
Good evening! Good people, tell me on which program to bake a bun according to the recipe
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)Butter roll on kefir with cinnamon (bread maker)
(Gubki)

There they bake on the "Bread" program, and in Panasonic 2511 which program is suitable?
fffuntic
By the way, it's a mess in general in our translation on krustinka.

I downloaded the imported one and looked through it well.
In the crispy part, there is exactly the mode that 6 hours is the enhanced French mode.
Lean bread - pure wheat bread without baking.
here is the correct list of programs:
Crispy
three on flour c. c .: regular white with a crispy crust
- regular with raisins with crunch. crust
- regular with a heavy crunch filling. crust
Two whole grains with a crispy crust, that is, fortified with our dietary ones: empty and with raisins
Two French with a crunch. crust: empty and with raisins

Then comes the programs old model with a regular crust
Two usual: empty, with raisins

Two accelerated: normal accelerated and normal with raisins accelerated
Brioche, that is, sweet dough, pastry.
It's just that the pastries are weak the same.

Gluten free bread
Gluten Free Cupcake

Bread ordinary dough
Pizza dough
Jam

===
In terms of similarities with our old programs. Only the main one on the usual crust remained intact.
Our dietary and French are baked more crisp. They remained only in the crunchy programs part.

The main crispy is generally cool according to the table. Not only is it shortened, but also with kneading for 10 minutes. What is the idea? type with your hands or what? but the fermentation did the smallest.
A strange program. But oddly enough, but if you remove the flips there, then maybe here it is - rye the program is just. Gentle kneading, hot fermentation, enhanced baking.

But the rest are crispy just like our old basic, dietary and French, but with reinforced crust.

Helena
fffuntic, and "heavy filling", what is this filling?
Mandraik Ludmila
Helena, buttery roll on the main (1prog at 2511) try
Heavy filling, as I understand it - cheese and sausage
fffuntic
I looked at the instructions in the recipes and drew attention to the composition. In programs with raisins, add raisins, dried fruits, nuts and other medium-hard small additives.
And the program for the filling is Bacon, that is, sausage.
As I understand it, the sausage should not be smeared over the dough, the batch should be softer. Probably it is on this program that you can add cheese. Probably on this program should not turn into dust. For soft, large additives.
mamusi
Quote: fffuntic
Not only is it shortened, but also with kneading for 10 minutes. What is the idea? type with your hands or what? but the fermentation did the smallest.
A strange program. But oddly enough, but if you remove the flips there, then perhaps here it is - the rye program just. Gentle kneading, hot fermentation, enhanced baking.
Flax, yes ...
We must ask the girls to bake on it! Compared with Rye.
So interesting.
fffuntic
here is the only thing, if you directly translate, it is not just bread with a filling, it is literally "packed" bread. In this case, stuffing with raisins is not considered.
Maybe on the contrary, this program will grind the filling harder. Whoever has it could try cheese with raisins and cheese with filling. The effect should be different. Or watch how the scapula rotates. Where it spins more intensely, there will be more porridge.

nope ... it is weaker, which is stuffed, should grind less. This is clearer in the previous instructions.
mamusi
Where is our Natasha?
There is no one to follow the topic and follow us!
And I missed you!
fffuntic
Well, you can see in the profile, Natalie recently looked out of the bushes, which is already good. Not up to us, apparently, yet.
Mandraik Ludmila
Natasha January 15 dropped in, but did not write anything Missing her, very
fffuntic
Helena, but here I see cinnamon and immediately when kneading ...Butter roll on kefir with cinnamon (bread maker)
is it exactly possible? Does cinnamon suppress yeast? or what am I confusing?
and if you have live or instant, then you can go straight to flour. Only active dry saf-levure type should be "steamed".

The recipe is normal. If you want a darker crust - bites on the main one. The more sugar you put in, the weaker you need to bake. If you want a softer and lighter crust - diet pitches. The middle is low-yeast. I would start with him.
Mandraik Ludmila
Quote: fffuntic
Does cinnamon suppress yeast? or what am I confusing?
Lena, no more than garlic in recipes with garlic If vigorous, it may slightly affect, but most likely there will be norms
mamusi
Damn, you're all about bread, about bread, about crusts ... I'm sitting there and want to eat. But the night is outside, fear God.
I have bread baked. After 22 it will be ready. Here's how you can resist when such a smell.
I love bread so much that if I were told to choose only one dish ...
I'd choose Bread! Bread Maniac!

I figured out - I need to ask the Chief to let me New Nick: Bread Maniac!
ladnomarina
Quote: mamusi
Spartak Panas - Champion !!!
😂 100%





Quote: Mandraik Lyudmila
I'm sitting there fixing a primus .. "
😂 Lyudok, neighing heartily!





Quote: mamusi
Bread Maniac!
I am a bread maniac too☺ When choosing between a pie, or cake and bread, I will choose bread
mamusi
Ready!
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Mandraik Ludmila
Oh, you will laugh, but despite how much I love baking, if there is no bread in the house, then I don’t need it. I wouldn't bake for myself at all, if not for my husband, he needs bread. And now he doesn’t eat purchased items. So I am having fun. But without which I cannot live, this is without milk, without it my life was not sweet for me milk, cottage cheese and sour cream with cream, this is mine and you can do it without bread
Ritochka, handsome! Imagine a stunning scent around the house
mamusi
Quote: ladnomarina
When choosing between a pie, or cake and bread, I will choose bread
When choosing between EVERYTHING, I will choose bread!

Quote: Mandraik Lyudmila
if there is no bread in the house, then I don’t need it.
For me, House and Bread are synonymous!
fffuntic
No, girls, for the night Rituskin bread? this is suicide, or rather something very big growth.
Moreover, it will be impossible to resist.
So I'm only at it in the morning I will look I get aesthetic pleasure and at the same time it is relatively safe
Natasha * Chamomile
Quote: mamusi
Ready!
Wow! Such cool! I'm sitting here in the bushes, I read you, I raise my mood! I couldn't stand it, I looked out!
Margarita, and what kind of recipe?
Irinap
mamusi, Rita, how did you resist, didn't you try? I can imagine what smells and everything for the night.
Masterpiece
mamusi
Quote: Irinap
Rita, how did you resist?
Stood aaaa !!!!
I can show a photo! Celekhonek!
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Now I'm going to cut it for my husband's breakfast. This is his (our) favourite bread! Most!
(And my husband is already ... an hour away ... How can I cut it off ?!)






Quote: Natasha * Chamomile
Margarita, what's the recipe?
I gave it on Temko ... a couple of times somewhere. Recently.
I'll sign it a little later. Wheat and rye. Malt, honey, whey. Three types of flour.
Olga_Ma
mamusi, Rita, what a beautiful bread and willpower there is
Irinap
mamusi, since the beloved bread will arrive now, then it is a very serious reason to leave the bread whole !!!!
ladnomarina
Quote: mamusi
Ready
Critical bread!





Quote: mamusi
I gave it on Temko ... a couple of times somewhere. Recently.
hi Rita! Is it in those recipes?
fffuntic
Ritusik resisted
I would have been incapable of this initially. The crust for the arrival of the husband as if mice would have nibbled. Not me, of course
I wonder where SUCH willpower is distributed. I only have a lack of sweets that can keep me on my diet.




he is so beautiful that perhaps by the time of her husband's arrival the mice would have eaten the whole middle too. These are the bad mice I have
ladnomarina
Girls, why hasn't Gasha appeared for a long time?
mamusi
Quote: ladnomarina
Is it in those recipes?
No. He's so ordinary. There are many similar ones.
I'll write it down. But without Natasha we cannot make it to the first page.
$ vetLana
Quote: mamusi
I can show a photo! Celekhonek!
Handsome. 5+




Quote: ladnomarina

Girls, why hasn't Gasha appeared for a long time?

We don't even know about Natasha, but she is ours, dear, Panasonic. Natasha
Life is difficult.
ladnomarina
Quote: $ vetLana
Life is difficult.
I do not agree соглас I communicated with the people on Facebook, so loosely, I will leave comments, then I will ask how life is. But my tablet constantly shouted that Facebook was taking up a lot of space, and could not update applications. And so I freaked out, and took down Facebook. So they found me in OK, kicked me off on the first number. They were worried, maybe what happened ...
Waist
Hello everyone!
Sorry for the long silence
Missed you too
I am glad that it is here, as always: warm, friendly and hospitable!

Rita, write a recipe for your bread, I will make a link
Mandraik Ludmila
Natasha, how great that you are with us again! We are all very happy to see you (read)
Waist
Buttercup, I read you too, just like I came home
Only I will not write often
You are here talking about a new bread maker. Some are even very emotional. And I, like Vit, are calm about this. I have one-favorite-wonderful, and I have enough. Innovation is simply a technical interest.
mamusi
Quote: ladnomarina
So they found me in OK, kicked me off on the first number. They were worried about what happened.
Natashik, are you "found" because of this phrase?
Then thanks to Marina ...
Very pleased to see you!!!!!!
Dear Natasha.

Quote: Waist
Rita, write the recipe for your bread, I'll take out the link
I will write. Good.




Wheat-rye bread Mamusin.
In bookmark order:
If the yeast is dry, then:
1h l. yeast to the bottom, then flour.
If the yeast is pressed, then:
1 sec. l. honey to the bottom and yeast crushed by fingers into it (technology from Thalia)
Then immediately not cold serum with water.
Then flour:
Wheat flour c. from. 250 g
Wheat flour h. 50 g
Peeled rye flour 175 g

Serum + water = 350 ml
Salt 1.5 tsp into a hole in flour
Dry malt 1c. l.
Honey 1 s. l.
Vegetable oil 2 s. l.

Basic program.
All delicious Bread!

Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)
Irinap
I must try, but the size is slightly reduced, otherwise it is too much for me
ladnomarina
Rituel, thanks for the recipe. You do not brew malt, as I understand it? I collected recipes with malt, but in Sochi, damn it, I can't find malt. It baked on the wort. Now I have adapted with the addition of c. s or rye loaves to form and together with parchment on an inverted heated baking sheet at 220g. It is baked in just 30 minutes. At the bottom of the water 100ml. And when laziness, in Panasik on low-yeast. Yesterday's egg recipe
Irinabr
Quote: ladnomarina

I can't find malt.
Marinaif great desire
Rye malt (do it yourself)
Irinap
ladnomarina, my son grumbles very much when I put the malt, and usually put no more than 1 teaspoon of coffee (small compared to the usual teaspoon). So there is malt. When I bake, I'll see if I add malt or not and how much ..
ladnomarina
Irish, thanks for the recipe! In Okey I saw grain for germination, I will buy it.




Quote: Irinap
I'll see if I add malt or not and how much ..
I liked the addition of kvass wort, but did not taste the malt. Let's see☺
$ vetLana
I love the taste of malted rye bread.Yesterday I baked, today I cut a piece, delicious. Now there is no whey, but even on water it is very tasty. I put tsp. sugar and honey
mamusi
Quote: ladnomarina
I liked the addition of kvass wort, but did not taste the malt. Let's see
Almost the same!
Natasha * Chamomile
Margarita, thanks for posting the recipe!
Quote: Irinap
my son grumbles very much when I put malt, and usually put no more than 1 teaspoon of coffee
Irina, I have the same thing, but not a son, but a father, so I almost never use malt.
ladnomarina
Quote: mamusi
Almost the same!
It can taste the same, only the ratio of flour and liquid will need to be changed, dry malt will take water
mamusi
Quote: ladnomarina
It can taste the same, only the ratio of flour and liquid will need to be changed, dry malt will take water
I wrote not about that, Marinochka
Namely about the taste in bread. For me.
Well, liquid - yes, if you brew malt, liquidwith which we brew Malt, subtract of the total amount of liquid ...
And if the wort is liquid and you put it in one spoon, then subtract one spoon from the total amount of liquid. (Even though I don't, just shhhhh)
ladnomarina
Quote: mamusi
(Even though I don't, just shhhhh)


You say the truth
fffuntic
Since the conversation turned to malt, I haven't forgotten yet, but somewhere I saw that malt is malt different. I'm just going to check it myself.
First, it is highly dependent on the manufacturer. For example, from Puds, a very concentrated taste, some even with bitterness. (Do they don't like me like that, I want to replace)
Secondly, fermented, that is, which for taste, not only rye is. Brewers have caramel barley, for example. That is, all types of roasted malt (fermented) can replace fermented baker's, but they are less pronounced in taste and less sour. That is, they can just ride classics for non-lovers.

Therefore, for malt lovers, it makes sense to dig deeper into the producers and try out caramel barley and other "fried varieties". Someone liked it more than rye.
ladnomarina
I don't know anything about malt, but as a bread maniac, I can't deny myself the pleasure of trying it in baking

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