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

Instead of a cast iron, a gosyatnitsa will do, cast iron cauldrons

[fffuntic]

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 with yeast for a start, but better in a sponge way. Any sourdough recipe can be easily translated into yeast: 350 rye, 150 2s (or 75 v / s and c / s), 30 molasses and a teaspoon of salt, yeast - from the weight of flour, molasses, I think you can try to replace buckwheat honey or caramelize sugar (such as burnt). The taste will still be close to the original and you will decide whether you need it in principle or not. Rye dough does not rise as high as psh., But you can take a little less flour under this form.

Galya, she took it off her tongue!)
But I did not dare to suggest ...
Sun Sourdough Breads have a different flavor!

[Rita]

I caught fire with the idea of ​​baking at a high temperature in a cast-iron enamel pan under a lid, and as I looked at the prices, I gasped.

Rita I agree, the sourdough tastes different. With sourness, or something. For an amateur. Pnkla used to be on it, well, gemmor ...

[in Supra]

Supra kneads harder and hotter than our panasik.
...

Already off topic, but ... Lena will read and understand
Maybe then try in Supra from chilled ingredients do like in hot weather!?!? So at least you can cope with the temperature.

Something I do not receive notifications and so many pages have already been chatted and baked, but they do not draw up recipes and how now to find everything you need and valuable
Rita mentioned chicory and I have a question - how to use it? sprinkle directly dry or dilute with water?

dry

Yes.

[Margarita]

Margarita, Rit, mix with flour?

mix with flour?

As you pour the malt, so does the chicory.
Why mix? There is a mound in the corner. Like honey, like butter.
HP will mix itself.

you sprinkle the malt

if I poured it .. I don't have it, I dilute the kvass wort with boiling water, that is, a blank for kvass

An embankment in the corner

Clear! Thank you!

do not issue recipes

I bake every day, but I have learned to add photos to the gallery, and I upload them to a crooked mouth. It's easier for me to post it in VK. There, according to the marks, I have everything on the shelves.

[Marina]

Marina, but how can I find you there with your recipes?

you can in a personal data

[Natasha]

So, the girls Rita and Galya themselves asked for
1.recipe selected this

🔗

but I do not want to suffer, but to get SOMETHING. Therefore, I will order the Gingerbread Man, right? or are there more options for proven molasses?
2. The girl in the recipe did not bother to name the sizes of the molds, but I will weigh the dough myself later. We'll have to poke into a square, there are no round ones at all. But maybe I can find a normal one. I want a thick-walled bakery, as in the Orlovsky recipe on our website.
And he is in the original as correct? maybe you need to sculpt it with a hearth?
3. The most important thing. MOST scary. WHAT SQUARE recipe to choose? to be sure what you need. Let's poke our nose. I'm going to raise this horror story as soon as possible.
ps. I read about this Orlovsky. It is impossible there without leaven, there will be "mediocre" bread. The creator writes that a complex fermentation is needed there, you can't go out on yeast alone. Therefore, poke your nose into what to get myself into, so that exactly with guaranteed success.
And .. in a beautiful shape and the bread tastes better, it's like a square cake. It seems like it is cake and there and there, but it's not that, agree? Otherwise they make fun of my desire to have a round shape

Already off topic, but ... Lena will read and understand

yeah, that's exactly what we've come to. Cool water very strongly and stick semolina into weak flour and everything is in openwork. As a beginner, he is a little confused with a kolobok, but they found a light at the end of the tunnel. And you can get absolutely normal bread there. There is a pause for 10 minutes, you can lengthen the mode a hundred times anywhere.
But supra is stronger than Panasonic, definitely. Not worse, but stronger, different. Then two mixers, another kneading, but also sharpened for a large amount of dough. During Easter cakes, she will have an advantage.
But the stove requires unnecessary movements in our realities of weak domestic flour, of course, not everyone will like it. But she is not worse, she is different.



Natasha * Chamomile, Natasha, I was seriously confused with leaven once. But with clear recommendations, and it cannot be called downright sourdough, because it requires the presence of obligatory yeast and, in general, allows big flaws in the administration. It doesn’t require feeding more than once a month, and I can get hungry for two months, and there is no need to examine it for a “good” mood. In principle, it suits me as an improver for a bread machine. I'm not particularly interested in sourdough, I have enough yeast.

KMKZ in 24 hours
🔗

There is one more non-spoiled "leaven", so that without dancing with tambourines and does not ask for much: purchased Sekova. But I pozhloblos to write it out on the Internet. It cost less on its own.
But Sekova is, of course, not our eternal domestic rye starter cultures. The taste is bourgeois. Ours must be taken out, tormented.

And from those called "starters" I run like mice from people. They need to be fed, they are constantly hungry, unless they are screaming to cherish, to keep them in a good mood, like a baby, but who will never grow up.
For the sake of Orlovsky, she once decided to suffer. It’s painfully interesting what kind of awesome legendary bread is there.

Therefore, poke your nose into what to get myself into, so that exactly with guaranteed success.

How sly!
And if I, always with deviations, "create?
Seriously, Len, my first sourdough was Calvel's with honey. I took in the same place on Povarenka from the same Svetlana as Orlovsky bread. Look at her.
Later I also grew the Eternal Rye. Also from Povarenka. I don't remember, for the life of me.
Lena, these things are done intuitively. You will see everything for yourself. I assure you.
Well, unless I start growing right in parallel with you!
But so lazy !!!
Lena, I have no eaters.



Here I showed bread on Rye Sourdough.
(The link does not want to be inserted)
But it is in my recipes.

Lan .. I yesterday the whole evening Avito researched and the Internet for the purchase of ready-made rye sourdough. If you're lucky, someone's slamzy thread is already ready for a couple of pastries, I'm really "cunning". Although, of course, if there were precise instructions, one would hope for a more identical option. Again, I will buy a pig in a poke.

Believe me, I was completely deprived of any intuition in such matters at birth. If there are no clear recommendations, then I'm soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooaaaaaaak, why only feed enemies

Lena, don't disgrace my gray hairs !!!!
Grow it yourself. Three days and you will have Calvel Sourdough !!!
Why are you going to collect other people's dirt by "tyrnetu" !?
Aren't you interested?
Mlyn !!!
You got me into!
I'm going to reread the sourdough recipe ...

[Ritus]

Ritus,

of the temperatures, only the room temperature is cold, which runs because of weak batteries and drafts, and the one that we have in the HP and in the mult is yoghurt, that is, about 38-40. Truncated. As soon as it starts, hold it at 27, then at 30 - I can't. Where can I find this for them? I'm either cold or very hot.
And if it starts to behave differently, then I will not understand.
When KMKZ did it, when something settled on it, I immediately threw it away, because I can't figure it out, whether it's mold, or useful yeast

[Ritus]

🔗

Ritus, of the temperatures, only the room temperature is cold, which walks because of weak batteries and drafts, and the one that we have in the HP and in the mult is yoghurt, that is, about 38-40. Truncated.As soon as it starts, hold it at 27, then at 30 - I can't. Where can I find this for them? Mnu is either cold or very hot.
And if it starts to behave differently, then I will not understand.
When KMKZ did it, when something settled on it, I immediately threw it away, because I can't figure it out, whether it's mold, or useful yeast

Nonsense and excuses.
With the usual (also different and unstable) t * I will cook you with Hurray!
What kind of fiction?
People, show-off pounding (pardon my Chran French)))
And you're all so quivering ...

that's where I'll find you 25-27. Especially I looked at the thermometer: 22 degrees and this is in the kitchen !!. It is very cold for starters. Here's the choice: 20-22 or 38

Do you think it's 22? do you think it will?

Yes, you can put it a bit closer to the "unit" of the refrigerator, for example.
Or you can warm up the old yogurt maker and then turn it off ... Put the jar, but wrap it up slightly, loosely.
God, there are a million options.
Remove the thermometer from the wall and measure t * elsewhere.
You can put it anywhere in the apartment where it is clean. At least in the bedroom.
I set to watch ...

let 22? do you think it will?

It will just ferment longer
Well, put something warm nearby, protect it from drafts with a towel, a book, a lid ... but whatever you want.
"Who wants - is looking for opportunities!
Who does not want to look for reasons! "

Hello everyone! And I ordered sekowa backenzyme and baked whole grain bread, we liked it

[Olga_Ma]

Olga_Ma, Olga, please tell us which program you used to bake and the composition of the ingredients. Did you restore Sekova with a prescription with HP? Did you add granules to the dough?

How does it taste?

[fffuntic]

And of course, constant thanks to Lena fffuntic



Svetlenki, Sveta, I baked according to the recipe from the bread mills website.
Dough 17 gr. a bacterial enzyme;
100 g warm water;
100 g white bread flour (I took 1 grade)
In the evening, I kneaded at 10 o'clock right in the bread maker and left it until morning, until 10. In the morning, the dough:

Morning dough
All dough;
175 g water;
200 gr. whole wheat flour;
50 gr. whole grain rye;
50 gr. white wheat flour (again, I put 1 grade);
1 tsp salt;
1 tsp honey (I am allergic to honey, therefore sugar);
30 gr. vegetable oil.
She baked on program 12, single grain.
I have all the flour Divinka, now I ordered a Shugurovskaya one, today I will do it again, tomorrow I will show you a new one



Sveta, not sour, tasty, tomorrow I'll try another program

what ... that's not it.

Replenish the leaven properly. You must understand. Dry sourdough is dormant microorganisms, they work at 5 percent of their potential, then they die if handled incorrectly and spoil the taste.
Sekova must be restored in full force. Do not be lazy. And then keep it in the refrigerator. Why ... stick it dry into bread for a blizzard. I understand - like an oxidizing agent, but this is to translate an expensive product
Well

Bring it back to life and add it later. Otherwise, it's not Sekova .. you could just as well have poured the serum.

[fffuntic]

fffuntic, Lena, do not swear, everything will be! but I had to try

yes you didn’t try .. I wonder where you found it on bread mills. Probably the recipe is 15 years old, only the beginning of Zheleznyak's activity I doubt that she is now sticking a dry bakenzyme somewhere.

you should have very aromatic bread, not just delicious. Sekova should give bread, which differs sharply from just bread or bread just on dough. If you haven't achieved it, then you haven't tried anything.

that she is a dry buczyme now

Lena, I didn’t take dry, I wrote that I was making dough for the night, and the recipe for a bread maker in 2014.

In the evening, I kneaded at 10 o'clock straight in a bread maker and left until the morning, until 10

Did you leave the service? Sekova has one very important requirement - to work with her at a temperature of 30 degrees. We must go to the profile topic. Something we completely hit the leaven in the topic of bread makers.

We must go to the profile topic

Sveta, I agree

Did you leave the service?

no, I didn't turn on the stove at all, at room temperature

Last thing.

I won't do it anymore.Microorganisms have their own requirements for life. They need to eat strictly what they love, and not what you tell them according to your understanding. That is, a dead sekova must be revived according to her requirements. So, as it should be according to the manual from her manufacturer, and not in the recipe for 14 years from the grain mills. And when your well-fed and happy microbes start working in full force, then they can be pushed, including into our bread maker, where there are excellent conditions for them.
Svetik, where did you get the idea of ​​30 degrees? there are ordinary mesophiles, Luda found out. They also plow at room temperature, just in HP they are absolutely paradise.

[fffuntic]

Svetik, where did you get the idea of ​​30 degrees?

fffuntic, Lenok, Duc I always restore according to this recipe

Reconstituted Sekowa Buckenzyme (VA)

And it is very similar to the original recipe from the instructions ...

Olga_Ma, Olchik, let's go to the recovery recipe about sekova then. Then I will also put on the revival today. More fun together

Oh, come all to the sekova. Something I somehow wrote unfriendly

let's go to the recovery recipe about sekova then talk

let's go

Something I somehow wrote unfriendly

I think everyone understood

[full potential]

Svetik,

Don't confuse recovery, that is, recovery, with working conditions. There, the requirements are precisely during revival, so that exactly the necessary microbes would revive and others would not interfere with them. Therefore, when recovering from a dry state - read a weak state, lethargic sleep, illness, only a specific temperature, specific nutrition is needed. Strictly according to the leadership. I did not buy Sekova and did not go into the intricacies of her revival.
But if I had bought it, it would have meticulously followed the instructions of the guru-Lude or the manufacturers. Consider recovery - a hospital regimen for germs, a sanatorium.

But when the leaven comes to life, that is, they become strong and healthy there, then they can already be used in production. They are in the majority there, no one will defeat them, and you can stick into dough, dough, bread maker, cold, warm ... anywhere. They will WORK there.

why am I indignant: I want you full potential disclosed, since they took an expensive professional-quality product. Otherwise, with the same success, they could simply put sour milk with yeast.
you are in sekova, but I need to go to Kalvel, although I will not go anywhere, except for a personal with Ritusik. If anything, I'll torment her [/ i]

Yes, you can put it a bit closer to the "unit" of the refrigerator, for example.

It is always warm above the ventilation grill of the refrigerator.

Remove the thermometer from the wall and measure t * elsewhere.

In the kitchen, the tops are usually warmer, I used to even sour yogurt on the top of the kitchen cabinet in portioned containers.

Well, put something warm nearby, protect it from drafts with a towel, a book, a lid ... but whatever you want.

Oven with the light on.

I make a "thermos" for brewing malt from a saucepan with hot water - I cover it with a couple of thick lids, a silicone mat, put a jar of infusion on this structure and cover everything with a terry towel. Periodically I turn on a small fire under the pan, but I keep 65-70 grams, and 25-30 grams are even easier to maintain, as well as finding a warmer place in the apartment.

I began to grow starter cultures with eternal rye, but I did not take 100 g of flour each, but literally a teaspoon, so as not to throw out the excess later. Later I overfed her to wheat, I liked to communicate with her more, she is not so capricious and always smells deliciously fruity and yoghurt.
I also take into work all the sourdough at once, and not a part of the total, but sometimes I forget to leave a little dough "for divorce", I revive the sourdough now in a shorter way - I mix flour + bran with kefir or yogurt, preferably rye, and after two of the day I get an excellent sourdough, probably it's called MK. I never make sourdough in glass, I think that light has a destructive effect on nascent young organisms, I take small and wide containers (Tapperver's are good for 250 and 500 ml), I mix the future sourdough several times during the day, smell and talk with it (exchange microbes),I keep the density approximately like that of pancake dough.
You can make it even easier - take a piece of any yeast dough and from it, diluting (with water, kefir, whey) and feeding (rye, psh, tsz, bran) to quickly remove any sourdough.

And if I, always with deviations, "create?

So I break all the gag recipes.

[fffuntic]

fffuntic, read here?

🔗

About Orlovsky bread?

[Pebble]

Pebble,

I have a cartoon polaris with a multishef. There you can set, starting from 35, after 5 degrees, high temperatures. Therefore, just to make the tea leaves, put the rye to the proofer, I don't even need the service mode) But before 35 you already have to contrive. It is always cold in the apartment until summer. I will also build a "thermos" with a warm saucepan.

Ira, yes, I don't understand Misha's recipes well. There are no pictures, everything is so brief. It just won't be enough for me.
I found Orlovsky for a bread machine from Sergey (Bread and Bread)
Darnitsky Bread and Orlovsky Bread in a Bread Maker Sergey Bread and Breadif you look at Google,
how can I cope with the leaven, on the second run you can try Sergey with a bread maker. All the same, the recipe is kept on mature leaven. There is no way to get away from this.

[fffuntic]

fffuntic, Lena, but Sergey Kirillov has a lot of photos
https: //.livejournal.com/94481.html

[Ira]

Ira, wow, at the KMKZ that I have in the refrigerator
Usyo ... Calvel will wait for now

Now I will only analyze the recipe for the composition with Povaryonkinsky. I wonder how much the percentages differ.
And it is interesting, when the author of the recipe made it, whether KMKZ existed or was it a modern modernization. Over the years it is necessary to see how much identity can be expected from KMKZ.

In fact, the KMKZ is directly created for a bread machine and this option is straight hp-cue-hp-cue and is nowhere more convenient for me.
But how identical is already an open question.

[fffuntic]

fffunticSergey Kirillov has been baking for a long time. they took a lot of recipes from him

I found Orlovsky for a bread machine from Sergey (Bread and Bread)

Only he uses starch molasses (I don't know what it is), but it is apparently light, respectively, and the bread is lighter than the correct one, in my understanding, Orlovsky. Dark maltose gives a darker, "rye" color to the bread.

Now I will only analyze the recipe for the composition with Povaryonkinsky. I wonder how much the percentages differ.

The main ratio is 70% rye to 30% second-rate.

I broke my whole head because of these molasses.

This is actually a very important question. And the taste is given by the sweetness. If you omit the moment that molasses gives a flavor and you need to buy it to your taste, and not just molasses, then functionally, when replacing molasses, their sweetness should be taken into account. Starch syrup is very sweet, almost neutral in taste, akin to sugar-honey, similar to invert syrup, sugar syrups. That is konditerskie syrupy .. vse iz serii starch molasses na replacement.
Maltose syrup is more savory and may have its own flavor, or rather, it always has it))))
That is, by and large, the replacement for maltose is not quite directly identical to starch. Closer is the same glucose syrup from the pastry shop, or stupid sugar syrup. It implies sweetness without adding its own flavor. And in the article they also wrote that they began to use maltozka later in order to reduce the cost of the product. But at the same time, it is maltose that gives more rye flavor.

there is still a bread refinery - the one in the middle. It has a less pronounced aftertaste, but is also very sweet. As I understand it, you can imitate maltose + sugar syrup. Someone suggested just good quality brown sugar sugar syrup. Probably it will be yes, the best replacement.

shl. And I will order "Kolobok". They do not seek good from good

That is, by and large, the replacement for maltose is not quite directly identical to starch. Closer is the same glucose syrup from the pastry shop, or stupid sugar syrup. This implies sweetness without adding its own flavor. And in the article they also wrote that they began to use maltozka later in order to reduce the cost of the product. But at the same time, it is maltose that gives more rye flavor.

I guess I grew up on this kind of bread, replaced with dark molasses, but at the same time it gives a very characteristic taste, different from any other rye with sugar or light syrup and light molasses. Maybe it was originally thought differently, but now it is in the dark molasses that its main feature is.

Have you heard about Norochansk bread? It has an interesting sourdough - first, the malt is brewed, and then the sourdough is introduced into it for the sourdough for the dough (I wrote it! Butter is so oil)

[Irina]

Irina, nope, that bread is something terribly complicated. FIG. For me, such delights only have to be bought in the store. Naronchansky is for fanatics)))))

[fffuntic]

fffuntic, well, yes, difficult, I look and every time I wonder how, because so much time / days just knead the dough, but I think it's delicious. But I will definitely not do such dances

what about panetone? there is the same baida. And even on schedule. And you can suffer for a month, and get SOMETHING. Such things, probably, only under the supervision of a professional should be done, so at least you don't get it right. And then you will kill life, but what is asked, you may not even get the result.
I, frankly, will manage with HP-bread. Fast and angry and tasty. Maybe cloudless, well, one place grows less)))))))))))

So I break all the gag recipes

Galya, I'm the same!

Panetone, for some reason, did not impress me at all. According to the video, I have not tried it and there is no desire to even try, and therefore I did not even consider the recipe

[leading]

I start with Calvel, then overfeed into rye and leading like Rye.
If necessary, they were redrawn into wheat.
It used to be played like that. But for some time now we do not eat white bread. Therefore, there is no such need.
And for me, Gal, on the contrary. Wheat is badly worth it. And rye fine... It always smells amazing.
I don't like to answer questions, I was sometimes asked in the topics how much do you take, how do you put it, how much do you pour and pour ?!
I am not a Starving Guru.
We have girls on the forum - the Guru.
I do it “from the heart and“ by eye. ”And I cannot advise from a distance.

But I would advise you to start with Calvel. And keep your eyes open. And look at her.
She tells herself.

Well, Sergei also has Kalvel with pictures. There are pictures on the cooker. I love it very much when there are pictures
So LAN .. after KMKZ I will look in the direction of Calvel. Well, Calvel needs to be fed more than once a month, he will be more voracious
Natalie is very patient. Another would have kicked me out a long time ago.
Truncated .. I now know where to start, how to make a thermos-saucepan and that's it .. you don't have to litter the topic

Calvel needs to be fed more than once a month, he will be more voracious

Why do you feel sorry for the spoons of flour? Or spoons of water?
I'm lazy, when I bake, then I feed ...

In a day or two, for example.
But the oven must, you know, work with it. To feed the family. To have this ... family of several mouths.
That's why I quit. They all parted with me.
Played enough, as it were

That does not pull yet.
My beloved Mamusin is half-burnt for me right now.

Natalie is very patient. Another would have kicked me out a long time ago.

Well, we're in the framework of HP ...
And besides,

I want to discuss such "delicate, almost intimate issues" with those to whom I am used to. Well, me, at least.
I will not go to that Temka.
And I won't go to any.
If it's impossible here, I won't!