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

yeah, I was perverted, I tried to close up the classic gostovsky, I have 30 degrees at home
But apparently there did not come out the leaven, but "funtik" creativity.
Apparently I still can't get away from Calvel and from the wrapped pots on the refrigerator.
If the matter is in the leaven, or maybe something is wrong with the consistency, maybe it fermented wrong .. and the fig knows what is wrong with me. We must keep trying. What happens is clearly not what shocked you all.
I have some kind of garbage.

Len, and I wrote there in the Cafe, but you don't come in.
I started growing Lavito Madre yesterday.

I would normally make an ordinary domestic rye, I would already be in seventh heaven. Oryol bread is enough for my eyes.
On figs Italians with their Levites, you yourself suffer.

Long live yeast, even so YEAST, that's how I would live without them, if they planted on one leaven ... Horror .. I'll finish Orlovsky and send all the leavens of the world.

domestic rye

I already did. I'm not interested.
Give me Italian now!
Len, but seriously, be patient. For starters, bake it with simpler bread from our girls. It will intensify with you, it will start to smell delicious. You will feel yourself ... that you are ready.
Do not rush.

Long live yeast, even so YEAST

Well, why ... You can still look towards cold fermentation. It will also have a very decent result.

Ritusik, it is indecent to use foul language here, otherwise I would have written how interesting it is to me. I want to taste the legendary BREAD, but I don't care about sourdoughs.

[fffuntic]

fffuntic, Lena, I wanted to bring you a gloss in the pores of wheat bread. But ... 3 hours after baking, it shone strongly (in the evening), and in the morning the shine became much less. Made on old dough (leftover pizza dough). Yet the crumb of bread is generally different. Well, the aroma without any frills is beyond praise ... Super bread came out. And the crust ... It's different ...

... You can also look towards cold fermentation.

I tried, but so far I have not understood the meaning, logic, or advantages. Where is his button What's the trick?
After all, if the stars are lit, it means that someone needs it.

[Sveta]

Sveta, so what kind of fermentation you want, but by leaps and bounds. No surprises.
Although in my case, I could screw it up at any moment. With rye bread, I am poorly guided even in consistency.
Galya, so it's .. the crumb taste is different. But in my opinion, you are using this - a variant of a long dough, your soaking of CH is a long cold fermentation.

[fffuntic]

fffuntic, I often mix everything in the evening, make 3-4 folds and refrigerate, and in the morning I mold and bake.

[Irinap]

I often mix everything in the evening now, make 3-4 folds and refrigerate

Irinap, Irina, this is for what types of test? Directly there is no fermentation on the table at all, not a crumb? Do you reduce the yeast or keep it according to the recipe?

[Svetlenki]

Svetlenki, that's just to mix everything up to a heap, and I'm suffering from gag - I came up with folding, by 4 folding the dough is so good .. mmm, and then in the refrigerator, and there it wanders for 12 hours, you can even a little more



mamusi, Rita, that's a handsome man !!!

Class!
It is necessary, however, to include in freelance forms

Dispenser does not open in mode 5.

Nonsense.))) Opens

I strongly advise against putting yeast in a yeast dispenser. Already wrote about cases when this stray did not work

Do not scare people.))) I have been baking every other day since May and everything works

[Anatoly_1960]

Anatoly_1960, my husband did everything according to the Bread and Bacon recipe, program 5, but the dispenser did not open. So I turned to experienced bakers. Have you made such bread? Did you succeed? Tell me, please.

Nonsense.))) Opens



Do not scare people.))) I have been baking every other day since May and everything works

Don't worry, only since May. Still ahead)))

Don't worry, only since May. Still ahead)))

And I have been working for more than three years now! Everyday. But the large dispenser for additives broke down, although I only used it at the very beginning a couple of times

And for me, for 7 years now, dispensers work fine (for yeast and additives).

But my Panasonechka doesn't have a dispenser at all, I live fine

Galya, this is ... the taste with crumb is different. But in my opinion, you are using this - a variant of a long dough, your soaking of CH is a long cold fermentation.

I do not keep the dough in the refrigerator and I must knead it well until it is silky and knead it, and there, as I understood it, the main feature is the absence of long kneading and, supposedly, the dough should turn out no worse due to long fermentation.

But my Panasonechka doesn't have a dispenser at all, I live fine

And not only I don’t have a dispenser, but even Panasonic, I also live great!

I live great too!

Galya, killed, on the spot!))))



I thought that everyone who is with us in the subject has Panas.

I thought that everyone who is with us in the subject has Panas.

I don’t know anything, Lena and a ffuntik were invited here once, so all questions are for them.

But my Panasonechka doesn't have a dispenser at all, I live fine

When I bought, I was only with dispensers, but I had to urgently buy, otherwise I would not take them with them. I put the raisins in and everything is fine. We always put fresh yeast on the bottom, and dry yeast can be done the same way.

And not only I don’t have a dispenser, but even Panasonic, I also live great!

I also thought that everyone here has Panasonic!

But the big additive dispenser is broken

For additives, sorry, it was not superfluous.

[When]

1. Gali's redmond is programmable, and given the fact that Gali's all baked goods are very creative and go beyond the standard programs, then she is panasik, that her redmond is the same. By the way, many Redmons have a sea of ​​possibilities, another thing is that most users are not lucky with the build quality. When and if redmont performs all stated - he is a very attractive candy.
2. In general, I think that our topic has already gone beyond the only Panasonic. We have a lot of recipes, a lot of tips. For other stoves, you need to work out a kolobok and a little to understand the features of the modes, and it is quite possible to use all the developments of the vast community of Panasonic amateurs.

3. If I put sticky cheese or too much raisins into my dispenser, it will open.
it should be laid so that it is easy to open and nothing interferes.
In general, technology is technology - it can be buggy. Any single failure is quite real.

[fffuntic]

fffuntic, Lenus, why don't you go to a cafe? I try, try ...
I posted a whole photo gallery, and you!

And not only I don’t have a dispenser, but even Panasonic, I also live great!

I thought so too, until I got Panasonic.

For additives, sorry, it was not superfluous.

Yes, nope, I can easily do without him!

until I got Panasonic

analogous! and did not understand why people pay such a lot of money for it ... and with the Panas dispenser it is even more convenient for me personally, but without it, too!

[Evgesha]

Evgesha,

Anatoly_1960, my husband did everything according to the Bread and Bacon recipe, program 5, but the dispenser did not open. So I turned to experienced bakers. Have you made such bread? Did you succeed? Tell me, please.

Yesterday I baked bread with fresh onions on program 5. Dip the onion a little in flour to make it less sticky. The dispenser opened.You can manually fall asleep on a signal and press the start button, or you can use the dispenser and press nothing, the program will continue to run after 5 minutes.
And you put on 5 prog and do not put additives in the dispenser, just watch whether it works or not

Don't worry, only since May. Still ahead)))

Well, even if it breaks, then one loaf will go bad, business. But it is convenient

Hello! I am with Stolichniy bread from Fugasca in my own version:

Rye flour 250 g
Wheat 1 s 150 g
Whole grain 100 g
Serum 380 ml
Sugar 1.5 tbsp
Salt 1.5 tsp
Olive oil 25 g
Pressed yeast 9 g

Rye mode, it turns out better than with kneading.

[Pochemuchki]

Pochemuchki, excellent, straight exemplary bread!

[Anyuta]

Anyuta, super !!! tomorrow I will bake the same on the rye prog.

Thank you! I didn’t like it on the whole, it was changing. I grind the yeast with flour, pour liquid on top and sprinkle it with sugar a little, while it is standing, they are just activated.

Pound yeast with flour, pour liquid on top and sprinkle with sugar a little

so not to the bottom yeast?

[Anyuta]

Anyuta, awesome Bread! I will repeat it tomorrow in your version! Thank you!!!)
Thanks for sharing!

[Anyuta]

Anyuta, the bread is wonderful !! Beautiful

so not to the bottom yeast?

I have pressed ones, I activate them this way. If the oven happens to dry, then 1.5 tsp for flour. But I think, if you put the pressed ones under flour, it will still work out well.

if you put the pressed ones under flour, it will still work out well.

Yes. I always put it under *. Into a puddle of honey. I'll knead it into a cake, warm it in my fingers ... On the advice of Talia Natasha.

Me with Stolichniy bread from Fugasca in my own version

though belatedly, I want to praise the bread. So fine! The recipe stole

I thought that everyone who is with us in the subject has Panas.

And I only dream ... I sit in the bushes and read little by little, suddenly the dream will come true

Put Stolichny ...
On Rye Mode.

And I only dream ... I sit in the bushes and read little by little, suddenly the dream will come true

Do you want a new one for sure? Or are you considering different options?

[mamusi]

mamusi, Margarita, I bake wheat-rye on whey with malt according to your recipe - this is my favorite bread !!! Thank you very much!!! An excellent recipe, and it always works !!! Can I ask for a link to Stolichny? There are many of them on the forum. Or is it leavened? I haven’t got acquainted with leavens yet. I'm afraid yet!

Do you want a new one? Or are you considering different options?

I want something new, but I'm considering different options. Until ... maybe the situation will change and I can afford it. Thank you.

[Evgeniya]

Evgeniya, and I took from here from the last page.
Anyuta showed it. He's by leaps and bounds.
I bake it for the first time. We'll see
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 8229

Can I ask for a link to Stolichny? There are many of them on the forum.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9933.0

All. I took out mine. But I'll post the photo a little later. The smell is good. The scent is worth it. But I baked with malt and coriander. The roof is flat, only slightly convex.
But I took as much as 400 ml of serum. I was afraid of "impurities". The flour was poorly picked up from the sides.
Looks beautiful. Smells tasty. Of course, I will cut it tomorrow.

Anyuta showed it. He's by leaps and bounds

Aaaa, thanks, I wrote it down for myself, I will definitely try it. The recipe is interesting too!

And I only dream.

But dreams do come true. I really wanted my kitchen pribludki, I knew that it was expensive, there was not enough money, but this knowledge powerfully overlapped the feeling of owning them. After all, I wanted to have them to feed my family with joy and pleasure. And everything came.

[Anyuta]

AnyutaThank you very much for sharing the recipe for such a great bread! I slightly changed the ratio of different types of flour and added the remnants of a mix of dark varieties, which had to be added and compensated for the lack of rye flour
Sooo, sooo and oochen!
and finally tried the prog-rye bread, and she did not disappoint
I recommend to everyone for execution

I want something new, but I'm considering different options.

let your dream come true soon!
I have one Panas bought new, the second is frankly not new and predictable, but with an almost new bucket. So it turned out to be no worse than the new one and also with a dispenser and a prog-Rye bread, prices - 130 euros and 5 euros
Conclusions suggest themselves