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

Whoa! Lena with a saber baldly went Orlovsky to win! Respect As I remember my torment with leaven, I shudder. Girls, isn't Orlovsky a production recipe? Then the leaven was production, not our dances. Maybe I'm wrong, then aunts, excuse the asshole

I would like to get at least what Rita and Galya admire so much, I would already be satisfied. And the starter cultures in production are always production, there are pure cultures - you can't get them. Rather, they are now being sold for from 4 thousand cones at the Bread Research Institute. Well, I'll make a homegrown thread. There, this Oryol girls on homegrown sourdough and praise something.

And I like Dima's recipes. Orlovsky did not find but a lot of interesting

🔗

And let them choke on 4 thousand for a cone, disgusting dads

Roof in bread fell through, in Westphalian
I now have a state like the brownie Kuzi: "my chest, with fairy tales!" How he ran there and worried, that's one to one. I baked it more than once, and here you are. Well, yes, the flour was replaced by Starooskolkaya and there was no cottage cheese, put the ricotta, the rest is the same.
Okay, at least delicious. We need to improve.

there was no cottage cheese put ricotta, the rest is still

Ira, is there any cottage cheese in Westphalian? Or is this your recipe?

Today I baked "Passion ..." On a semiautomatic device.
It turned out awesome (again)!

Is there any cottage cheese in Westphalian

Again, I called it incorrectly - Valgal bun, but instead of bread, I call it a bun, but not sweet

Here again I called it incorrectly - Valgal bun, but instead of bread, I call it a bun, but not sweet

It turned out awesome (again)!

The main thing is to like

[Margarita]

Margarita, Rit, thanks for your last one, her extreme bread with malt, in my case, with chicory!
Tastes soooooooooooooooooo the roof is a little bit addictive ...

for some reason the roof is a little hooked ...

This happens. Vic, probably, you and I have different flour. It is a fact. Make less liquid on the trail. time.
I tell you exactly. For 20 ml. less.
Don't stop trying it. You will see how it works. You just need to catch your balance.
For your torment. It will be super!

Don't stop trying it.

Of course not! so delicious!

Baked a bun according to the recipe

Butter roll on kefir with cinnamon (bread maker) (Gubki)

and on low-yeast and basic mode. With such curls it turned out. Delicious bun turns out!

A very artistic bun turned out, my eclairs hat resembles, I also have them all in curls

however, cinnamon in a bun is an amateur.

I am addressing the owners of Panasonic 2512. Please tell us how to use the dispenser for raisins and nuts? I read the instructions 5 times. I correctly understood that the laying of raisins and nuts (and other things) is a manual process. That is, two palms appear on the display, at this moment can I put the ingredients in the dispenser? My husband put on bread and bacon for the night. I placed the bacon in the dispenser. The next morning the bread was baked, but the bacon remained in the dispenser. Program 5 - Basic Filled Bread. If the bookmark is manual, then why do you need a dispenser? In order not to violate the temperature regime? Clarify please.

I have 2501.
But this is one "fig",: girl_pardon: sorry my French ...
Place all the nuts and raisins in advance.
Before placing all products in the bucket. Before turning on the stove.
And good luck with your baking.

In order not to violate the temperature regime?

Yes.

My husband put on bread and bacon for the night. I placed the bacon in the dispenser. The next morning the bread was baked, but the bacon remained in the dispenser.

This can be the case if a lot of the product was put in, it stuck there and the lid did not open at the dispenser.
Well, or God forbid, the dispenser is not working properly. Track him during the day.
Clicks open?)

[Evgesha]

EvgeshaTo bake bread with fillings, Panasik has different modes. If you want the fillers to be automatically added to the dough using the dispenser, then use mode 4 Basic with raisins. If you want to add manually, then use mode 5. In mode 5, the dispenser does not open. This mode is good if your fillers are sticky or greasy, or won't fit into the dispenser.

[SvetaI and mamusi,]

SvetaI and mamusi, Thank you so much. I will try! Now I tucked in on 4 mode with nuts and candied fruits. I'll see what happens.

[Evgesha]

Evgesha, I strongly advise against putting yeast in a yeast dispenser. We have already written about cases when this pribluda did not work and "not bread" was obtained in place of bread.
Regarding the "violation of the thermal regime" I would not bother. Nothing there will be violated in 2 seconds of manual injection. I was fine.
Happy baking!

[Wit]

I strongly advise against putting yeast in a yeast dispenser. We have already written about cases when this pribluda did not work and "not bread" was obtained in place of bread.

Wit thanks for the advice. The stove is almost a month old, we bake every day. So far, everything works. The yeast was always put in the dispenser. I'll try to put them in a bowl, but we bake at night with a long delay, perhaps we will have to hide them in the bowl under flour so that they are not activated ahead of time?

[Evgesha]

Evgesha, that's what I've been doing for 7 years. I bake only at night, I do not use a delay. I start it at 23-00 and go to bed. At 3-05 I wake up from the aroma of freshly baked bread, go to the kitchen, take it out, cover it and go to fill up. It didn't bother me. However, sometimes the finished bread stood until the morning and this did not affect the quality.

I start it at 23-00 and go to bed. At 3-05 I wake up from the aroma of freshly baked bread, go to the kitchen, take it out, cover it and go to fill up.

Interesting technology !!! And I'm a lark, at 22 no longer a person, but I get up at 5-30. Therefore, I always bake with a delay, in the morning I’m ready to wake up the bread, and before the rest is raised, it has time to cool down. But maybe I'll try it according to your schedule, for example, on a weekend.

I'm a morning person, at 22 I'm no longer a person, but I get up at 5-30. Therefore, I always bake with a delay

I often bake with a delay, I put the yeast on dry flour in a corner, butter in another corner, nothing is activated ahead of time and the result is excellent.

[Evgesha]

Evgesha, our Wit principled opponent of the yeast dispenser. And I think that if there is one, why not use it. If someday this dispenser breaks down, you can do without it, but for now use it for your pleasure, bake with a pre-mix, with a delay, sleep well all night and wake up in the morning from the smell of fresh bread

I put yeast on dry flour in a corner,

Where's the water? Really to the bottom ?!

[Olekma]

I often bake with a delay, I put the yeast on dry flour in a corner, butter in another corner, nothing is activated ahead of time and the result is excellent.

Olekma, Katerina, do you first pour water and dry ingredients on top? Me, first flour, salt, sugar, and then liquids.
So here you are interested! So far I am doing and learning according to the instructions.

[Evgeniya]

Vit is a principled opponent of the yeast dispenser.

if it is, then why not use it.

Especially if decent grandmas are unfastened for him.

If someday this dispenser breaks,

... and the yeast will not get into the bread, then ... However, it's the master's business. I somehow forgot to add water. I think the "aroma" has raised not only me, but also the neighbors.




Evgeniya, You are doing everything right!

[Wit]

Where's the water? Really to the bottom ?!

Water, according to the recipes for Panasik, is poured on top of dry ingredients. Wit, well, you know. Or are you making mistakes?

Thank you all for your advice and support.
And yes, the dispenser worked great on mode 4.
Here is the bread with candied fruits and walnuts, still warm, so I haven't cut it yet.

The roof cracked a little when it got tired

Water, according to the recipes for Panasik, is poured on top of dry ingredients

I can't help myself, pour water first, all the dry ingredients on top Of course I have Panasik relatively recently, only two years, the flight is normal, and I'm not going to change my habits
Honestly, I don't understand what the difference is, either from the point of view of physics and mechanics, or from the point of view of chemistry. Although I don't know much about chemistry, we still don't pour acid, but serum or water in general Panasik about nothing

Honestly, I don't understand what the difference is, either from the point of view of physics and mechanics, or from the point of view of chemistry.

There is a chance to get a gloss in the pores. The flour is pre-moistened longer. But I also do not pretend to be true. A relatively young baker.

[Sveta]

The flour is pre-moistened longer

Sveta, and water from above does not interact with flour? And I just like the glossy pores, and since I bake on not the highest grade flour, I often do the pre-batch on dumplings. me, if I oversleep, and until the morning the bread will stand in panasika, from this it will "soak" a little, but not significantly. True, I usually "hear" the smell of the finished product and as Vit gets up at night and take it out, it's not difficult for me

and water from above does not interact with flour?

So that's the whole point. To moisten the flour. It seems to me that the gloss in the pores is connected with this. Good question, by the way. We must try to ask this question to experienced bakers from LJ. Here I will gather my courage and ask

And yes, this applies to wheat bread. With rye, this is all right. Always shine

[Sveta]

We must try to ask this question to experienced bakers from LJ. Here I will gather my courage and ask

Sveta, be sure to ask, I'm interested in the same You will tell later

[Evgesha]

Evgesha, the bread is wonderful!

Evgesha, the bread is wonderful!

+1
Handsome Bread!)
And the view outside the window!
And all together in the photo!

Guys, thanks. Your praise is very pleasant. Although, of course, this is not a praise for me, but for my bread maker. I will give her
And here's what happened in the context:

The bread tastes rich and sweet, I think the children will like it.

Olekma, Katerina, do you pour water first, and dry ingredients on top? Me, first flour, salt, sugar, and then liquids.

Yes, out of habit, after two LG bread makers, first water, then flour and everything else. But, I also mix the flour with water a little and leave it on the delay for autolysis, so I pour the yeast into a corner on dry flour.

I do this and that.
I dance from the recipe. How convenient. Everything is always fine.
I rarely bet on long delays.

The bread tastes rich and sweet, I think the children will like it.

And me too!

And me too!

Vit, and you are here and there! : lol
Everywhere ripe ?!)))
Goes sweet buns bites off!

Guys, here is a report on my Cherkizovskaya bun.
Bulka "Cherkizovskaya" # 31

[mamusi]

mamusi, Rita, I have gas, an indesite stove, recently I found a baking sheet slightly smaller than the bottom of the oven, poured a lot of salt into it (well, I did not take a shower to take the sand in the yard where the kitties run), covered it, or rather packed it with a falga with the shiny side out. Everything, calmed down.



Yes, it heats up to 230 °, you can try very hard and heat up to 240 °, but for me this is already super duper

Everything, calmed down

Ir, is it good?
Do you see the difference?

For me, of course it's better, but I don't bake a lot.

but I don't bake much.

So do I.
I always bake bread in KhP.
If I bake something else ...

for my husband no more than 6-8 buns with raisins, then in a micron, I have it Combi (microwave + oven + grill).
Not bad for a small amount. But the power!
And there are their own "jokes". The middle of the products is pale, that is, I do not put anything on the baking dish in the center (only a "wreath" in a circle). Just 8 raisin buns fit.
... Large Cherkizovskaya, lying diagonally across a large baking sheet. Need an "adult" oven.)

[mamusi]

mamusi, Rituel,

also microwave combi, 900 watts power, I bought this "bandura" - really healthy, because of a bad oven, but the oven did not adapt. Recently, it broke down, was sent for repair, the repairmen praised it sooo much, it is still Korean assembly

really healthy

Irina,

And mine. I have a Samsung

I'm carrying a cutter ...

And the breaker ...

[mamusi]

mamusi,

also Samsung

Fluffy bun, bottom bite out of my mind!

I'm carrying a cutter ...

Rita, wonderful cutter, fluffy

[Ritus]

I filled up Orlovsky bread. That's funny. It looks normal, the crust is crispy, neat shape.
BUT the crumb is quit, or something .. You push: it sticks together, and the taste is empty. Ritus, yours is better for me without any dancing.
And she conjured-conjured over this, but we must continue to conjure further and figure out where I screwed up
Sourdough, damn it, ... solid rye flour + grade 2, I knew for sure that I was head over heels

Ritus, yours is better for me without any dancing.

Well, Len, what kind of leaven was it?
How many days is she !?
Did you do it yourself?