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

Here is my Handsome "Capital".
There are retreats
I put 2 tablespoons of malt in there, 1 hour. l. coriander. This is no longer Stolichny. Well, what difference does it make to me. If only it tastes good to me!

Anya, thanks for the tip on this Khlebushek!
I add a cut. The soul of the "poet" could not bear it. Cut off the crust! Delicious.
In principle, he is similar to my Mamusin wheat-rye. (But this is because I added malt. In the real Stolichny it is not, it seems ...)
But there is a subtle difference.
The crust is crunchy. Judge for yourself about the holes!

There are retreats

Ritochka, it's still handsome! The main thing is that it is tasty you It was!

[Buttercup]

Buttercup, look, my dear, I added Razrezik! Already chopped off the crust, could not resist)))
Tasty

[mamusi]

mamusi, Rita, handsome, good idiots.

Well, why should I have such a stove now, it's infectious? Go or put it on, the rye mode is fast

Go to put something, rye mode is fast

Bet !!!

Ritulya, test bread, crumb lovely sight

Bet !!!

Already, Ritochka! The kneading passed, took out the spatula, and the proofing went. Well, I'm not quite according to the recipe: I rubbed the apple, it turned out to be dry, I added some liquid to the eye, I didn't have serum, but fermented honey water, aroma - at least drink your butter and sunflower oil with a smell, dry yeast 1.5 hours ... l. We are waiting

dry yeast 1.5 h. l. We are waiting

I baked on the pressed ones. But it doesn't matter. I also bake dry. By mood. Always at home now and Pacmaya and Lux

Hello everyone!
I brought you some delicious bread. Help yourself!
I bake it in Panas and in the oven. Today's kneading with a "comb" in HP, baked on a stone. But more often I do not bother and bake in HP.

Sourdough brewed bread (Arka)



You can also bake with yeast. But then I would make it on cold long fermentation, 12-18 hours, with a reduced amount of yeast.

[Arka]

Arka, Natasha, good night! How I need you !!!!
Have a question!

Come on.
I almost left

But more often I do not bother and bake in HP.

Give me the technology! My leaven is going crazy
I was going to put Fritters on it in the morning.
Nata, I brought Levito Madre out.
I want to try it out. I can't find the recipe. Admin is not responding. Ferment 50% moisture. Wheat. Advise ... bread.



Italian sourdough (Levito madre) - cultivation and care

Yes, take any. Look at Angela, she has a lot of starters.
Congratulations on breeding LM!
I was treated once by an Italian chef. A very powerful starter culture!



Knead the dough and refrigerate overnight. Tomorrow you will warm up to room temperature, formulate and bake, as it grows.

Knead the dough and refrigerate overnight. Tomorrow you will warm up to room temperature, formulate and bake, as it grows.

I'm not afraid of that!)))
I don’t understand how to count it 100%



I have a thick, 50%
And all recipes contain 100%

Look, the easiest way is to take your own favorite recipe, but put your LM instead of yeast. It's cool, so you cut it into small pieces into a batch and that's it, 70 grams. You will have a small amount of LM, don't even recount, just don't add a couple of tablespoons of flour at once, if the bun doesn't form, add at the end.



And leave it in the cold overnight, we'll figure it out tomorrow.

And recounting any recipe is simple.

You count all the flour and water in the recipe, including the leaven. If she is 100% own, then you divide her weight in two, and here's the weight of both flour and water in her.
If 50% moisture, then divide the weight of the sourdough into 3 parts, and - 2 parts are flour, 1 part is water. It's simple, you'll move in soon.
The amount of sourdough can be taken (optimally) no more than 1/2 of the weight of flour according to any recipe. And count from the opposite: you have weighed your leaven, calculated flour and water in it, and subtract their amount from the same ingredients in the recipe. What you got as a result must be added to your leaven during kneading. Do you understand anything?

Good. Nat, thanks!

About the recalculation above under the spoiler

Do you understand anything?

Clear. I'm going ... to put it. Mlyn.
That's how I knew that as soon as I get this LM out, my peace will end!

Here is my Handsome "Capital".

Excellent bread! I sometimes also bake with malt, but ground coriander and caraway seeds constantly, I forgot to write.

[Arka]

sometimes I also bake with malt, but ground coriander and caraway seeds constantly, I forgot to write

Yummy!)))
Arka, Natasha, the dough has been warming up after the refrigerator for 5 hours already. In the bucket of HP directly.
I didn't knead anymore. I'm waiting for a full recovery.




Today I baked bread on Levito Madre's Sourdough. (It is not exemplary in appearance, but I really liked the taste and aroma) The composition of the products is the simplest. No enhancers. No malt, no spices, no whey ... It was a test.
Report here.
Sourdough brewed bread # 11

Rituyla, with your initiative! The bread is perforated, you can see that it is delicious. It will be necessary to describe the entire technology, and we will all be with cool bread

[Marina]

Marina, no, there are errors. There Natasha tells me everything in stages. She is smart!)))

[Rita-a-a]

Rita-a-a, and the bread is straight maasdam

in stages everything says

Rituel, I baked eternal, but this one is thick like plasticine, what, should you punch it with a blender to mix it with flour and liquid, or is it kneaded like that?

punch with a blender to mix with flour and liquid, or is it kneaded like that?

Marish, have you watched the video?
...

And don't we have a topic on the specifics of keeping the leaven? There is still a cafe. There you can calmly discuss everything

Okay, Sveta, I will improve ...

[Hell]

Today I baked bread on Levito Madre's Sourdough.

Hell him in HP Panasonic, that's why she told here .
If this to someone it interferes, calmly leave all the information with me... I will be calmer.
To my mind a thousand times here "deviated from the topic".

[mamusi]

mamusi, Rita, it turns out that this is not the first time I have offended you regarding a departure from the topic. The experience of baking members of the forum in a Panasonic bread maker, and especially with sourdough, is priceless. But, I emphasize once again that I consider it necessary to respect the work of the moderators and the time of the members of the forum who follow the topic, and try to conduct discussions on individual topics in the relevant sections.

First, then information will not be lost. Secondly, such harmful ones as I will not come and will not begin to speak out that the discussion of sourdough management does not directly relate to Panasonic bread makers.

I want to emphasize that I have great respect for your specialization and experience gained in baking rye breads in a Panasonic bread maker, as well as a children's menu. But I think that the rules are rules for everyone. Especially taking into account that all satellite topics can be discussed in Pani Sonya's cafe.

Thank you for your understanding and sorry if I offended you.

[themselves]

But, I emphasize once again that I consider it necessary to respect the work of moderators

Moderators themselves they will speak for themselves. Without you.
This time.
Second:

the discussion of sourdough maintenance does not apply directly to Panasonic bread makers.

I absolutely disagree, considering that it is sometimes difficult some split questions. Where HP - there is dough, where dough - there is leaven.
Third:

it turns out that this is not the first time I offend you regarding the deviation from the topic.

I did not notice this. It's just a matter of your upbringing.
Fourth:
The discussion interested many. More, than three - that's for sure. But you came, and the Temka quieted down for more than a day ...
"Forum users" immediately for nothing began to follow!
Temka live - And we alive people! Discussions cannot be "dry" or "strictly within the framework".
I not shoes discussed here.

Fifth:

I believe that the rules, they are the rules for everyone. Especially considering

You have to be simpler, more fun, it hurts a lot! And this one tone didactic)
(This is not the first time I notice)
Believe me, nothing good comes of it!
On this I consider the conversation over.
I wish you all the best.

[satellites]

all satellites topics can be discussed in Pani Sonya's cafe.

We did not open the café for social topics. What does satellites have to do with it?

Rita, your posts do not bother anyone and they are on the topic. If the number of discussions on sourdough grows, then we will ask Natalia to single out a separate topic in Panasonic. I don't mind continuing.

And why sourdoughs do not belong to the bread maker I don’t understand. All those who are fond of baking bread try themselves in sourdough bread, it is interesting for everyone, then we try and improve on someone else's experience. I myself like to bake on panasik with leaven. I also showed my experience somewhere in this topic, it's good that they did not drive away

It is very difficult to write when the hands are beaten. Every time you think, what if I write something wrong.

[Sedne]

Sedne, Light, then can you help me? I'm knocking here, knocking on Temka on Levito Madre. But everyone is silent ...
Two days with no answer
Italian sourdough (Levito madre) - growing and care # 22
Right now I'll throw a photo of Bread, which I baked on it yesterday in Panasika.
And I will show the fulyuganka herself what she does in the can ... in the refrigerator.

[technological discovery]

Well, I adore flooding where it's not supposed to, you know that. But I understand that I am doing it completely wrong. Because look here:

- for example, someone wants to quickly view the features of our stove, but instead they will read a bunch of pages of my opuses about yeast, for example: mad.
- maybe in my opuses there will be something useful for the whole forum, but it will get lost here.
Double minus.
Do it right. Yeast is in yeast, and the stove is in the stoves.
The reluctance to talk about another topic is understandable. It's more pleasant for me to sit here, and more pleasant - it is poorly said. we are very comfortable, the most comfortable. It's especially nice to chat here
But don't even argue - this is wrong. That's wrong, that's all. Although nice and understandable.

more .. just imagine. Levite will be raised more than once, and how many questions will newcomers have about it? But they wouldn't even think of looking for her in Panasonic or in Sonya's cafe.
Here you are now a bunch technological discoveryto do it, and everyone here will remain in splendid isolation.
If there is a desire to take care of future members of the forum, you like it or not, but you all have to go to the profile topic.



Forced Rita formalized the Passion and they became hit!!!. And then the recipe would be lost, only a few people would see it among more than 400 pages.
Girls and boys. Individual findings should be referred to the profile topic and drawn up separately. It is necessary.
In addition to flooding, we bury ideas.

[like-minded people]

In addition to flooding, we bury ideas.

All. There will be no more ideas ...
I do not want.
Actually, Len, it is up to the Author of the idea - to bring it out for the "future generation" or not.
I'm not a big specialist. by sourdough.
I just do it in Panas. I even do kneading it in Panas. And I live in the Panasonic theme. Here I have like-minded people.
And I poked my head into that topic - the third day no one answers. You are higher through one read my Post?
... In short, any information or request can be conveyed to people NOT in an ultimatum order, as they tried to convey to me. I am not amenable to training.
Any thing can be said differently. Is that so or not? It's like my the opinion that this should not be done (although it is unclear why?) ...
One thinks so, and the other- otherwise.
I'm thinkwhat is POSSIBLE.
And you won't change my mind. And nobody will convince you.
Moderator - yes! It can remove everything and everything with its power. It was given to her ...
It's up to her to decide.
And for Sourdough ... Even if there were already specific clever developments are a different matter, but this is only enthusiasm and questions to the companions. And my companions ... in this topic. Well, there used to be, at least ...

My head is busy with homeless dogs, it's just about different opinions of doctors ...
And I don't want to bicker here now.
I'll just go ... with my Leaven.
I am at this stage so easier will be, Len.
Whether it is right or wrong - I do not want to argue.
And even when in my face Rules poke constantly.
The communication of like-minded people, who are carried away by people, can never be shoved into a tight framework.
I myself Moderate the topic, and also swore for flooding. And I wipe a lot with time for the girls. And I hide it under the Spoilers along the way.
But there was no flood here. Well, I don't see it. Sorry!

On this I take my leave.
I'm not up to it ...

[Ritus]

Ritus, well, there is no personal communication, no eye to eye. We write how it turns out. You saw it yourself, I wanted the best a couple of times, but only offended people.
Therefore, online it is online. It is necessary to look at the root, and only then at the form of filing. Not psychologists gathered right there. In this thread for a long time no harmful interlocutors, here everyone has been their own for a long time (Svetik is the sweetest creature), we communicate for a hundred years, and if something turns out too abruptly - surplus online communication.
And as for you, you always have a bunch of useful, necessary, tasty ideas, bread, finds. Very necessary for all.
Therefore, do not try to be offended, to resist on empty location. Keep searching, baking and sharing
Ritus, online surplus is nothing more than that. Nothing personal, just a forum.
Personally, no one can even think of putting pressure on you. We are all you

I do not like to interfere, it is very difficult to correctly express a thought without intonation.
But still I will try to convey my idea, as simply and concretely as possible.
About leaven, I think it's not a flood, an argument: for bread is baked on it in panasik.
About the inconvenience of newcomers: newcomers still ask us what and how, and we are not too lazy to explain everything to people for the Nth time, by the way, unlike some other topics.
Therefore, let us remain one of the most, in my opinion, positive topics on the forum.
I welcome everything new in baking! Even if it's a well forgotten old thing.

[Ritus]

Ritus, you climbed into this Levita - there is no emoticon that grabs his head. So they don't answer you. And why answer, if in her he ... breaks his leg
Here you are now a pile of Levitin and you will rake it yourself.

Everything that Rita wrote is not a flood. I myself read about leavens. And although I do not know what it is, I am already showing interest. But in the topic where they are trying to push, I will not go. Rita, go on. This is Panasonic sourdough! I won't go to strangers. It’s not comfortable there.

Praaavila ... Holy cow, of course. As an everywhere. But the rules can be expanded. You know who to contact.

[Ritus]

and I, in principle, are exclusively for order and rules. It is correct and it is correct.

But if Ritus thinks to shut up, then of course not. FIG where.
Let it be better anywhere !!!, but that Ritus is always PRESENT.
.

I rarely write, I am a reader. But I could not stay away
With great pleasure I read about the leaven here. I don’t go to separate topics on starter cultures, because I grow them myself, for a long time and different. And, of course, those who propose to put it into a separate topic are right - for those who are specifically looking for.
But here, too, you need to leave!
A huge amount of useful information in this forum thread.
I do not consider it a departure from the topic of Panasonic bread makers, because it will not be at all easy for a beginner (and not only a beginner) to adapt and bake sourdough bread in a bread machine.
So it turns out that reading the topic about Panasonic and working with them, you can find out a lot of additional information about BREAD IN BAKERY!
And this is great!

With my previous post, I did not want to offend anyone, offend or hurt feelings. I apologize if anyone thought so.



BC flour bread on old dough with cottage cheese and bran.

I have plans to bake on an old dough. I hope Anya will teach me.
This is the next stage of "my growth"

[Svetlenki]

Svetlenki, beautiful bread!
Guys, tell me, please, why does it tear off the roof? What is missing or too much?

[Evgeniya]

Evgeniya, there is little liquid. Do you keep track of the kolobok?

there is little liquid. Do you keep track of the kolobok?

Looked in when the batch was going. But I don't really understand. I read Temka about koloboks, but there is no practice. The dough formed into such a non-round bun ... Nothing stuck to the walls, but the bun did not seem elastic.

[Evgeniya]

Evgeniya, on a kolobok: it should be similar in softness to an earlobe.

[Evgeniya]

Evgeniya, never mind this roof. The bread is super. Mine is often undermined, and I am glad - this is the most delicious place in bread.