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

I use red malt from Kolobok and their maltose molasses, I really like it, but I have nothing to compare with, I have not tried anything else. I also add molasses to rye bread (without malt) and make gingerbread on it instead of honey. We also need to buy white malt for white bread, recently here they talked so deliciously about it.

Yes, I read about white malt, it tastes different.

[Galya]

What to do here
Rye malt (do it yourself)
it is better to buy theirs fried in any store from brewers. Because this link also does not get a "real" bakery. It's not just roasted malt, it's somehow fermented to be sour. This is his thing. Maybe at home you can - I was not interested. But the link is closer to just warmed up, and this is not exactly red fermented to taste. These malts have different shades of taste, this is their trick and simply germinated - warmed up, the taste will be simpler than the purchased one.

Galya, I myself recently learned about the fact that malt is different. With melancholy, one might say. My people categorically do not accept him, the one that Pudovsky, and I ran from malt. And here on you ... it turns out tastes are different. Although it is the bakery fermented red rye that has a specialty - sweet and sour taste. In breweries, optional.

Mine categorically do not accept him,

And mine don't even know what I'm making bread from. Moreover, my black with malt tastes very much like a good store one (I'm proud of myself).
Don't you like the Borodino shop?

We love Borodinsky, but I didn’t bake it myself, and it’s not tasty for sale, you can sculpt something from it

mine, too, on figs from what I bread harp. But if there is the wrong smell, or the taste of malt, it will go to the birds. If something like caraway seeds with coriander - it will be thrown out from the purchased bread cap. Not ... Borodinsky is not our favorite. Mine like more neutral ones, without malt flavor and spices.

Mine don't like spices either. At first I tried it, it was interesting. But in Borodinsky I adore coriander seeds

Mine don't like spices either. At first I tried it, it was interesting. But in Borodinsky I adore coriander seeds

I don't like that the grains are crumbling from the crust and I put the ground coriander inside, brew it along with the malt.

Mine like more neutral ones, without malt flavor and spices.

Do you like Orlovsky?

Borodinsky I love only the one that I tried in Moscow. In my land, it is not edible. Well, since apart from me he is not interesting in the family, I am not at all interested in him.
At naskhleba they are called differently in stores, I didn’t see Orlovsky, only Darnitsky from the famous .. But before all were wheat and wheat-rye, with an emphasis on "wheat". And now I'm trying to transfer them to a rye diet with a fight. In the store, there is generally a horror for rye, and I myself also do things that they don't like. It should be rye, but like wheat

Well, since apart from me he is not interesting in the family, I am not at all interested in him.

I bake some bread exclusively for my beloved, to my own "perverted" taste (spicy and a lot of spices).

Our breads are called differently.

This is the good old Soviet bread, it was once brought to us by relatives from Samara, this is my favorite bread memory of childhood.
Orlovsky differs from just rye by the presence of molasses in the composition, the very dark maltose, and without any unnecessary spices. Recommend. He is not as vigorous as Borodinsky.

[Galya]

Galya, found it. Oh, what a handsome man.
Found with us
Orlovsky bread with liquid sourdough
and here with the video

But in the composition of wheat 2 varieties. Galyaas her from v. from. with c. h. combine?
There are two types of molasses: maltose molasses (Galya, "Kolobok" order?) Or refined (but I don't see this beast in stores at all), well, I will throw the refined one.

But in the composition of wheat 2 varieties. Galya, how is her from v. from. with c. h. combine?

I think you can take in half the sun and the tsz, it still tastes psh. does not greatly affect, rye dominates there, and I just take a thick wheat sourdough and no longer add wheat flour.

I watched the video, there is too much wheat flour in that bread, but there is not enough molasses, and the shape is also a brick!
This is blasphemy, the correct Orlovsky must be round!

[Lenus,]

Natalie, you read from the bushes

Lenus, yes, I decided to crawl out! The people talk on topics, and I'm still in the bushes and in the bushes!

Nashliba is called differently in stores, I did not see Orlovsky, only Darnitsky from the famous ..

We are similar. There are so many loaves on the forum, you read them, they are well-known in other places, but I only found out about them here!

[chicory]

Girls, good morning!
For malt lovers, try chicory... I myself have personally added it to bread before. They are sold in departments where all kinds of things for a healthy diet: bran, flaxseed flour, etc.
They drink it instead of coffee. The taste is excellent, by the way!

More tips - you can cocoa and soluble coffee... By a little. I met bread like this right here to try. Gives color and flavor.




Here.




And this is the leavened wort that I take. Very aromatic.

Chicory is also sold in a fixed price list, where teas / coffees.
I somehow do not bother, no and no. I am not adding anything. Previously, often, but now sometimes I will grind a little flax seeds in a coffee grinder and add (I rejected the coffee grinder for coffee, but for such purposes it is just right). True, sometimes poorly ground ones come across, but not critical.
And I mixed chicory with instant cocoa, which is with sugar, + cream and ... lyapota! I like

Ira, the bread is completely different with malt. The aroma and taste are different. Two different breads. If you try, you will see.
Or did you bake?

[mamusi]

mamusi, Rita, baked, many times, and experimented a lot, now, thank God, she calmed down with the experiments. Mostly selected bakes, sometimes I bow out. Somehow I added chicory instead of malt, it's fine, but you can not add it at all. Well, something like this. Started malt pack lies.

[mamusi]

At night, baked wheat-rye bread according to the recipe mamusi Thank you, Margarita, you are huge. I'm a beginner looking for clear and simple recipes. This is the very first experience with malt. Yesterday we bought fermented rye malt in Auchan. The bread turned out to be very tasty, reminiscent of Darnitsky. We only did it on the second program (Panasonic 2512). And there was no serum, only water. But the roof of the loaf collapsed on one side, it did not affect the taste, the bread is wonderful, only an external defect. Tell me, is it because of the program?

For malt lovers, try chicory.

In the book from xn (I have an old Panasonic 257), there is a very successful recipe for bread with kvass. Kvass Nikola

Tell me, is it because of the program?

I don't know exactly what programs the 2512 has.
And what the second program can do
If the roof has collapsed, then either reduce the liquid a little the next time, or very strong yeast, and the dough is re-raised. But this is unlikely, I think, since only from one side.
And it is best to ask the question together with the PHOTO.
so it will be clearer to us. And the cutter would see the roof.
You see, we all have different flour, different yeast ...



I have 2501. I bake on the first Basic.

The second program is the basic low-yeast bread. Total time 4 hours 55 minutes.
The photo only turns upside down.

Total time 4 hours 55 minutes.

I went over the bread. And reduce some water the next day. time. take 320 ml for a start.
Just set it Basic.

I went through the bread. And reduce some water the next day. time. take 320 ml for a start.
Just set it Basic.

Thank you so much! I will definitely still bake! Delicious bread. In general, I prefer rye, and this is just my favorite taste!

[curd]

I will definitely still bake!

Sorry for the intrusiveness, but I would advise, right away, in hot pursuit, so to speak!
And do yourself curd - hence the serum!



Can't insert a link to my curd.
Chudit Smartphone, or Site chudit. Only previously copied verses are inserted !!!
And so 4 times in a row.
Girls, help.
Paste the link to my curd!

Cottage cheese in a multicooker Toshiba RC-18 NMFR

, and I'm in the bushes

Tell me, is it because of the program?

This is a low-yeast program, it is 4.50 in time, and there is half a teaspoon of yeast for 500 flour. The program is designed to add 100g of rye to 400g of wheat. So it's better to bake on the main one, if there is more rye

and I'm in the bushes

And what is it ???

[Natalie]

Galya was intrigued by the Orlovs, like a beetle in dung, and she went to bed. Well, a complete disgrace. And now I'm looking for something, I don't know what, but like it's something special
But it, also a pancake, is solely on sourdough, so how can you get out of the bushes

But Natalie finally pulled out into the Light, our partisan

Galya was intrigued by the Orlovs, like a beetle in dung, and she went to bed. Well, a complete disgrace. And now I'm looking for something, I don't know what, but like it's something special
But it, also a pancake, is solely on sourdough, so how can you get out of the bushes

Yes I know.
Was fond of Orlovsky. Delicious bread.
She baked only with sourdough.
I still think how to adapt it to yeast ...
I don't grow sourdough now ...

Well, then stick your nose on the auditorichny version, or your favorite come on.

I took it at Povarenka.

[Lena]

Lena,, yeah, Mamusin's pretty little bread helped!
Here, I baked it, only without malt, and on water. Very tasty! I bake one bread in almost such proportions, but with such proportions, a little different taste. Now we need to persuade and bake with malt!

I didn't take a picture right away, but now the roof is wrinkled.

Fffuntik, Lena.
Wait a bit. I'll find it.

I didn't take a picture right away, but now the roof is wrinkled.

This is true for everyone. A little more humidity than in the oven. Therefore.
Beautiful bread!

Lena, here.

🔗

There is nowhere more authentic.
Girl from Eagle. She herself is very fond of sourdough and bread.
I grew my first Sourdough according to her recipes.
Lots of delicious breads.

Well, in theory, the timing is not very long there. You only need to spend time on the sourdough manually, and the rest of the steps can be carried out in the HP, although you won't get in touch with it before going to bed. This is not bread for every day.

[pre-baker]

This is not bread for every day.

Well yes.
And I baked it in pre-baker period!

and I really liked the form here.
Orlovsky bread with liquid sourdough
I wonder what this mold is? There it turns out for 500 g of flour, that is, you can't put this in a panasik, only an oven version.
what a way not to insert detailed photos when making a recipe

That is, Len, "composition" can be composed and repeated ... try. And move to HP, and jump around.
But I can't vouch about the taste! It will be a different bread.
There bread is a dream!
I baked in the oven repeatedly the one from my link!

I also liked the form here very much.
Orlovsky bread with liquid sourdough
I wonder what this mold is?

Flax is a completely different recipe.

found it, she writes that she generally baked it in a cast iron. I’ll find such a fig, but I’ll go and ask you to show how it looks.

You know, even difficulties do not scare me very much when they are by leaps and bounds. And as I see the "leaven", I immediately fall into a stupor. It is different for everyone, that is, I won't even know that I have it wrong. Do you understand? Therefore, there is no particular enthusiasm, rather fear and uncertainty. I don't like these leavens terribly, because they are all an uncontrollable object.




And I have a form with a brick. which is bakery. Has acquired good.

[stable]

I do not like these leavens terribly, because they are all an uncontrollable object.

You are wrong, mother!
Ask me.
My Eternal Rye was stable, gave predictable the same result. From day to day.



Come on, then we'll learn how to bake Orlovsky, or a la Orlovsky in KhP.
(I really don't have a form and I don't know where to get it)))

so praised and intrigued to the ceiling, of course I now want to at least try. And no one will give it to me, except myself. But, I repeat, I am a complete zero in sourdough. Therefore, as you rightly noted, I may think of something, but what will happen at the end is quite possibly not Orlovsky. And I don’t understand it.
And you could break your head. But you will have to break it a lot. Grow a stable leaven again.
Although you could solve this problem. But I'm not sure what it takes to load you with this.
Well, he is fabulous, for example. But your uncomplicated one is also very tasty, and it is not spicy.
Is the game really worth the candle?

I won't even know that I have it wrong. Do you understand?

No, I don't understand.
Yours is not true, auntie!
You, with your instinct, will understand everything. I understood. When you "give birth" to her and raise her. You feel the power over her. You feel that she is "right". She smells right, looks right and picks up the bread right!

Come on, then we'll learn how to bake Orlovsky, or a la Orlovsky in KhP.

Margarita, then I will study too! I was also interested in this bread, but with the sourdoughs, I did not work out. Several times I tried to start different ones, but alas ... I didn't pick up the bread, then it turned out to be terribly sour ... I must have exhausted the flour sack - it's no use!

Although you could solve this problem. But I'm not sure what it takes to load you with this.

I am me, you are you. In that sense, the leaven cannot be passed through the air. Only grow it yourself.
I still have no strength, no incentive, and no eaters.
But I still dream about it. Yeah.

There it turns out for 500 g of flour, that is, you can't put this in a panasik

And why?

Life will change - there will be Leaven!

[gala10]

gala10, Galina, well, L7 maximum is included in the square panas, and this is not higher than 350-400 g of flour.
And I have not seen large-sized round bread tins for Panas.

Ritus, absolutely do not like and do not understand these leavens. Stinky stinkers. Something is growing there, not growing, you constantly need to feed it and run after everyone asking why it doesn't smell so well and rages Forever at random, is there yeast or is already dead. I'll never love them.

I didn't run anywhere ...
Mom felt it. Healthy starter - smells delicious.

Panas from square ones includes L7 maximum, and this is not higher than 350-400 g of flour.
And I have not seen large-sized round bread tins for Panas.

Why not just into the bucket?

why not

Galya, Lena is a big fan of the beautiful "bread shape".

I, too, would be right in the bucket ...
I sourdough and baked in a bucket.
Here Orlovsky baked in the Oven only.

[fffuntic]

Why not just into the bucket?

The shape is not authentic, the classic Orlovsky must be round! But for those who are not tied to the ancient tradition, this condition is not necessary, in the absence of a stamp it will suit toilet any.
fffuntic, if you want to try this bread, bake for a start with yeast, but better in a sponge way. Any starter recipe easily converts to yeast: 350 rye, 150 2s (or 75 w / s and c / w), 30 molasses and a teaspoon of salt, yeast - from the weight of the flour, molasses, I think you can try to replace it with buckwheat honey or caramelize sugar (like burnt). The taste will still be close to the original and you will decide whether you need it in principle or not.

Well, Panas from square ones includes L7 maximum, and this is not higher than 350-400 g of flour.

Rye dough does not rise as high as psh., But you can take a little less flour under this form.