Bread Maker Panasonic SD-257

And the strangeness of the question is relevant to me: it has been customary in our family since childhood to eat fresh bread every day, for a maximum of 2 days, on the third day it goes on crackers. And now I live on my own and the resulting bread from 400g of flour will be enough for me for a week (well, I don't eat bread all day long). I would have half of it just for 2-3 days. Now I think how to bake it 2 times less. And another question about the bread maker: how can you bypass the process of "leveling the temperatures", it takes an hour, because you can add warm water and when stirring everything will become the required temperature?

I have about the same situation - I am with two small children, they do not eat much, and I also eat very little bread. I have to dry the bread slightly and use it, for example, for croutons, I share part of the bread.

What if the water is overheated and it simply brews yeast? Temperature equalization is done on purpose so that the user does not fool himself, but what is the temperature to lay the food and what is the temperature in the kitchen. Food is taken at room temperature or from the refrigerator. The oven itself determines the optimal time for kneading and proofing. The warmer, the shorter the proofing of the dough will be. The colder it is, the longer it takes for the dough to rise and mature. Therefore, the easiest option is not to interfere (this is regarding temperature equalization).

But it would be harmless to read about the kolobok and see what consistency your dough is at the kneading stage. Different flours have different moisture levels, so the dough requires different amounts of liquid. For 500 g of wheat flour of different grades and different manufacturers, I could need from 280 to 340 ml of liquid. How does it make all the difference?

You can try to reduce the bread to 300 g of flour (as far as I remember, this is the minimum for Panasonic), just count the products, track the consistency of the dough and put a small size and a light crust.

Yesterday I did everything according to the recipe from the book, so I did not doubt the quality. I read about the kolobok yesterday, really fluently, like there are a lot of beeches))) I looked at the kolobok yesterday, like normal as in the pictures, really the dough was not perfectly masonry, but the bread turned out to be normal. I really don't want to mess with a kolobok, I'm still not a serious cook, that's why I bought a stove so that she would make everything according to proven recipes. And how to reduce the temperature equalization time at least to a minimum - 25 minutes, otherwise yesterday, as luck would have it, to the maximum, exactly one hour warmed it? All products are at room temperature, tap water (not ice cold).

I really don't want to mess with a kolobok, I'm still not a serious chef, that's why I bought a stove so that she would make everything according to proven recipes.

So, in order for her to do everything herself, you need to make sure at least a couple of times that the ratio of products is correct. If the bun is shaggy, then the dough could be tight. Do not be lazy next time to poke your finger on the bun. It should feel like an earlobe, a cheek, a child's bottom, a sleeping cat's belly, or (as it is closer to the feelings of men) the charms of a beloved woman.

And how to reduce the temperature equalization time at least to a minimum - 25 minutes, otherwise yesterday, as luck would have it, to the maximum, exactly one hour warmed it? All products are at room temperature, tap water (not ice cold).

The oven at the temperature equalization stage DOES NOT HEAT the ingredients! They were just warm.
Was the temperature in the kitchen around 25 degrees? And food at room temperature. That is, less time was required for normal kneading and raising of the dough. Because for dough, the optimum for good yeast performance is 28-30 degrees

And how to reduce the temperature equalization time at least to a minimum - 25 minutes, otherwise yesterday, as luck would have it, to the maximum exactly one hour warmed it?

If I need to reduce the temperature equalization time, then while I put ingredients in the bucket, I put something from the refrigerator inside the HP (large, like a liter jar).

[labarant]

labarant, I have a question: why interfere with the work of the HP, if you need to lay food, turn on the stove and go about your business? Faster than 4 hours the program will still not finish its work.
Especially, interfere with automatic work for a beginner, not only in handling the bread maker, but in general in working with the dough.

[Rina]

Rina , a question for me?

If to me, then in regard to reducing the alignment time, I answer:
It happens that you need to bake bread right after the first one just cooked. I don’t know about others, but my Panas in this case levels 1 hour. And it always gives out bread much lower than the first one. I don't want that.

[Qween]

Qween,
No, a question for a beginner. And the situation with the second bread is quite exceptional, usually people who have already mastered CP and work with bread dough are faced with it.

Colleagues, I did not understand something. then you say not to interfere with the baking process, then - to control the bun and poke your fingers into it)) is that all the same?)))) As far as I understand, the alignment takes 25-60 minutes, that is, somehow you can still do the whole the process is 35 minutes shorter or how not to twist the bread will still cook for exactly 4 hours ???

And another question! I baked the first bread! But I really want to bake some kind of cupcake with raisins, etc. As a beginner, can I already take on a cupcake or still practice on different simple breads?

1. whatever one may say, the main program will last four hours. The duration of leveling regulates the duration of kneading and proofing (less leveling - longer proofing, longer leveling - shorter proofing). This is necessary for the correct maturation of the dough.

2. do not interfere with the program (do not try to shorten or lengthen some stages). Sometimes you can and should interfere with the batch. Poking with your fingers is to make sure that the consistency of the dough is correct. For example, you write that the roof is cracked - it was most likely a bit (very little, but) not enough liquid.

Cupcakes that do not always work well with chemical leavening agents (soda, baking powder) in CP. But a sweet yeast loaf can already be baked, just take into account that sugar strongly "tints" the crust, so you need to set the minimum size and light crust.

Colleagues, I did not understand something. then you say not to interfere with the baking process, then - to control the bun and poke your fingers into it)) is that all the same?)))) As far as I understand, the alignment takes 25-60 minutes, that is, somehow you can still do the whole the process is 35 minutes shorter or how not to twist the bread will still cook for exactly 4 hours ???

4 hours = 4 hours, whatever one may say ...

The oven LEAVES so much time to rise. as much as necessary - based on the temperature in your kitchen. If you start kneading immediately, and in the "wild" hot summer, the dough will simply oxyderate until the moment of baking ..... so we wait an hour before kneading.

If the apartment is "Arctic" - then the kneading will begin almost immediately, because in the coolness the dough needs to rise longer ...

Simply put - believe the stove .......

Many thanks to everyone. And what would you advise for a beginner to prepare sweets for tea, so that with nuts, raisins, etc. such as biscuit, Easter or cake? Despite the fact that I am not a big fan of harmful chemicals such as baking powder, emulsifiers, dyes, glutamates and other pakasti from the periodic table and Fokushimo-1, well, so without 3 higher educations in the field of cooking))).

The hit of the parade is "Delicious Easter cake" from Elena Bo,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0

can you "Sweet cake" (Sofim)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3534.0

In general, at your disposal the entire section "Easter Cakes"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=349.0

Once again: keep in mind that sugar caramelizes and burns easily, so in most cases you need to set a small size and a light crust (I'm not tired of these reminders yet?)

Yes, I strongly advise you to try baking simple bread and cakes with pressed yeast.

Yes, I strongly advise you to try baking plain bread and Easter cakes with pressed yeast.

And what is the difference, apart from usefulness ?!
Stops me for now
1) fear that it won't work
2) short shelf life of natural yeast
3) their rarity in our glorious city
For the last three times I've only seen once (!!!!)
In the market, in the grocery department.

labarant! You can bake white table bread according to Elena Bo's recipe "Quick bread" - for 1 hour 55 minutes. And you can make a batch - Pizza or Pelmeni, turn off the oven, let it stand for 1.5 hours and bake 50-60 minutes.

[Rina]

Rina I'm not tired of reminders, on the contrary, thanks. I read a lot about yeast and carefully, including pressed ones, as it is difficult to begin with and in general.

Natushka with manipulations with combined modes, I'll wait for now.

[labarant]

And what is the difference, apart from usefulness ?!
Stops me for now
1) fear that it won't work
2) short shelf life of natural yeast
3) their rarity in our glorious city
For the last three times I've only seen once (!!!!)
In the market, in the grocery department.

Differences? For example, I do not like bread with dry yeast - it turns out "cottony". And on the living - such, a little dense, lively, with the addition of a small amount of natural apple cider (!!!) vinegar or replacing part of the water with acidic milk whey, you get bread that goes well for sandwiches.

1.What to fear if the yeast is fresh? risking only half a kilogram of flour and a couple of tablespoons of oil.
2. If you take good fresh ones (which crumble), a pack of 100 g is enough for 10-12 loaves of ordinary bread. In my oil compartment, such yeast can lie for a month without losing its lifting power. The main thing is not to grab hold of the yeast that is sent to storage in the refrigerator with your hands (I gently pick up and break off the desired piece of yeast with my finger, or you can cut the pack with a thread into suitable pieces and store in this form).
3. Unfortunately, I can’t do anything about it. We, too, only recently began to sell yeast in grocery stores, before that (and now too) we had to buy from trusted sellers in bazaars.

labarant, there is nothing complicated with compressed yeast, you just need to take a chance and try.

By the way, one good difference between pressed yeast and dry yeast is that it can be seen when they are spoiled or on the verge (with a whitish bloom or become "plasticine"). And you won't know how dry they will work until you put them in the dough or at least dough.

And what is the difference, apart from usefulness ?!
Stops me for now
1) fear that it won't work
2) short shelf life of natural yeast
3) their rarity in our glorious city
For the last three times I've only seen once (!!!!)
In the market, in the grocery department.

There is no need to be afraid, everyone succeeds and you succeed.
I bake on fresh, buy three four 50g. packs (it says highly active ones cost 3 rubles) and they are perfectly stored just in the refrigerator.
In our city they are not uncommon, do not slander Peter.
Apparently you are just not looking there. There are in all Pyaterochki, Crossroads, and many other places. You need to look in the refrigerator next to butter, margarine ... they are always in boxes, such yellow cubes ...

[Rina]

Differences? For example, I do not like bread with dry yeast - it turns out "cottony". And on the living - so, a little dense, alive,

I, finally)), found pressed yeast in our city, and now I am ready to subscribe to each of the above words I liked the bread and dough for buns much more! Now dry, only as an option, if there are no pressed ones Yes, absolutely all bread was obtained with pressed yeast: both white and rye.
Rina I am grateful to you for being "infected" with the idea of ​​fresh yeast
PS.And yeast was found in the "Stockmann" which has just opened in our city. So, I suppose, and in St. Petersburg in this store they are

chain:
store bread, ready-mixed bread, dry yeast bread, pressed yeast bread, sourdough bread

chain:
store bread, ready-mixed bread, dry yeast bread, pressed yeast bread, sourdough bread

exactly! )))) I look in the direction of the sourdoughs .... But I rearranged the links in the chain: I tried the mixture "curiosity for" after baking bread with dry yeast ... and to this day I do not understand the enthusiastic reviews about this product

Oh, they will drive us out of here for non-thematicity
I tried only two mixtures of "Kornex", when I was already baking with might and main on pressed yeast. As for the wheat-rye with seeds, the husband said, "It tastes like a store - you will be better anyway!" But wheat and cheese did not work out - the mixture just rancid.
So, I made a simple conclusion for myself: to have at home a minimum set of starting ingredients, not ready-made mixtures. And compose at will, if you suddenly want something so-and-so.

exactly! )))) I look in the direction of the sourdoughs .... But I rearranged the links in the chain: I tried the mixture "curiosity for" after baking bread with dry yeast ... and to this day I do not understand the rave reviews about this product

Exactly the same
1) recipes from a Panasonic book
2) ready mix - unsuccessful
3) mixes from the forum + recipes from the forum.
While doing it on dry yeast.
Experience 3.5 months.
definitely the next step is wet yeast
(by the way, my grandmother dried them and they lay longer)
Well, leaven is aerobatics - so far for me it is very, very far away!

Hello again! While I am baking simple white bread, a couple of nuances have already emerged compared to the purchased one: it is too fluffy and light, and this entails a number of terrible inconveniences. Firstly, it must be cut in thick pieces so that there is something to bite, because it instantly conceals in the mouth. I constantly make butters and if you bite, it turns out that bread instantly conceals in your mouth and you sit and really chew only meat and butter - it's not cool, although it's fatty)))))). Secondly, it just crumbles terribly and crumbs shoot onto the kitchen floor. Thirdly, it is absolutely not convenient to smear with butter - it is not butter that sticks to the bread, but pieces of bread to the butter, which does not lag behind the knife. By the way, I used to complain that too much bread is coming out, now the question has disappeared, now there was a question: how to make denser bread like a store barn or at least a simple loaf, I understood about pressed yeast, but I'm not ready yet. Can choose another mode in the oven, or flour of another grade. or less yeast. I apologize in advance if I wrote in the wrong forum topic, tell me where it is better to ask such general educational questions.

[labarant]

labarant, Hello .

We have a loaf recipe that my friend bakes only in HP. Her family also does not like airy bread, says that they are not full and so on.

Here is the prescription - Stagnation Baton (by Lola)

Put on the main program - baking. That is, it is not at all necessary to knead the dough, and then make loaves in the oven, but you can bake like any bread in KhP. You can also not grease with yolk.

Yes of course. But I would like, in principle, to find out how to make a stob, it was less fluffy, this is certainly cool, but terribly not convenient in all respects.

I already gave you a reference with the recipe. Click, and you will get to the recipe, also with comments.
To make the bread not so lush, you need less water and yeast too. That recipe should work for you. The only thing I don't know about dry yeast is how much to put. You bake once, and then you can reduce it. It is possible that you will only need 1 - 1.5 tsp. so that you like the structure.

and if you take rye flour or coarser (which by the way is useful) bread will be less fluffy? And the crust that is too crisp produces a huge amount of crumbs when sliced, which shoot to the kitchen floor, what can you do about it?

In principle, it will be denser, but a lot depends on the recipe.For example, I try to squeeze the maximum fluffiness out of any bread, because we love this, but we don't like dense.

Oh, you finished writing about the crumbs. It's good that I saw.

By the way, we don't like crispy crust either. And the peaks are generally postponed.
This is how I get out of the situation:
I bake bread with a light or more often medium crust color.
After the bread is ready, I put it on the wire rack to cool, and do not cover it with anything. After 2.5 hours I put the bread in a cellophane bag. After about an hour or two, the crust is already elastic and does not crumble.

Or, so that the crust is more elastic and does not crumble, grease hot, just baked bread with butter. Put on a wire rack and cover with a cotton or linen towel.
I do this with pies, maybe this option is also suitable for bread?

[Sonadora]

Sonadora , sure you may . The main thing is to like it.

Everyone says that if you put bread in a bag and put it in the refrigerator, it becomes tougher and denser, it really didn't suit me with official bread, but it still doesn't help much with white bread from the oven. In the near future I plan to switch to coarser wheat flour (whole grain, etc.) and rye (in terms of health benefits), I hope this will help with the density and ease of use. If not, I will "get you"))))))))

[labarant]

labarant, come, we will be happy to talk with you about making bread.

[labarant]

labarant, "wet" yeast, a little acid (10-20 ml of natural apple cider vinegar, for example, or replace some of the water with sour milk whey) and the bun is slightly denser than usual. Usually this is enough for the bread to be "sliced" and "sandwich".

Rina, somehow everything is complicated ((((((

well, what's difficult? Having a hard time buying a yeast cube and a bottle of natural apple cider vinegar?

Yeast can be bought in Silpo, ATB (usually stored in refrigerators with dairy products), in the markets. It is best to take crooked or Lviv ones (a pack of 100 g costs approx. 2 UAH).
Divide the pack with thread into 12 parts (just 8 g each will turn out - ideally for bread made from 500 g of flour).

Naturally fermented apple cider vinegar in 200-gram glass bottles, even in the store costs about 9 UAH.
Replace 1 table. l. water with this vinegar.

This is already enough for the bread not to crumble so much and be a little "rubbery", that is, more suitable for sandwiches.

Recently, instead of the Pacmaya yeast, which I used before, the sif fell asleep moment. With the same amount, the bread barely rose. I even thought to throw it out, but then I realized that it became denser and smaller. That is, it's just another bread. We ate with pleasure. So what can you experiment with yeast?

[Rina]

Rina there seems to be storage problems, etc.))))))) thanks for the help, but for now I will try with other varieties of flour, maybe it will be more fun with them))) I'm just afraid to experiment for now.

What are the storage problems? For two or three weeks (and I have up to one and a half months), fresh yeast is stored in its own wrapper in the oil compartment (refrigerator door).
Yes, even if you lose half a pack of compressed yeast, it will be cheaper than dry yeast.

Oh I do not even know. I will probably first try bread with other types of flour, and if there is the same porridge, then we will return to this conversation. OK?

[labarant]

Rina, somehow everything is complicated ((((((

labarant, it's you in vain. AND Rinaand Qween gave you very helpful and detailed step-by-step advice. Everything is very simple and effective.

By the way, we don't like crispy crust either. And the peaks are generally postponed.

Wow! And we have a direct "fight" for these crusty crust! The taste and color ...

[Rina]

Colleagues and in particular Rina! Of course, a stupid request, but recommend a recipe for a novice baker at the expense of pasque, just so as not to be too confusing and on dry shivers, it's clean for me to surprise my loved ones

[Rina]

Colleagues and in particular Rina! Of course, a stupid request, but recommend a recipe for a novice baker at the expense of pasque, just so as not to be too confusing and on dry shivers, it's clean for me to surprise my loved ones

I beg https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30848.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1873.0

[Rina]

Colleagues and in particular Rina! Of course, a stupid request, but recommend a recipe for a novice baker at the expense of pasque, just so as not to be too confusing and on dry shivers, it's purely for me to surprise my loved ones

I put my paws up

As I already wrote, I bake exclusively on live yeast. A cake without a problem is not cake, but just a bun. This is his peculiarity.

I can also recommend Pokhlebkin cake
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0

Thanks for the answers Rin and Sazalexter, I will torture you in love. And what is the difference between kulech, paska and cupcake ???

Thanks for the answers Rin and Sazalexter, I will torture you in love. And what is the difference between kulech, paska and cupcake ???

We read and grow smarter here: 🔗Kulich
and then the rest through the search menu in the same place.

[Pasca (daddy, daddy, baba)]

Cupcake is usually on chemical baking powder.
There is a GOST recipe for "Keks Maisky" by leaps and bounds - it was the legalization of Easter cake in the Soviet public catering.
Pasca (daddy, daddy, baba) - this is the Ukrainian name for the Ukrainian Easter cake, which traditionally contains much more baked goods than the Russian version. There are also many recipes for paska, with choux pastry in a dough.

Happy Easter everyone! Again, there are a number of questions! Milk and milk powder, vanilla sugar and vanillin are often found in recipes. Powdered milk can be replaced with regular milk and in what proportion (I don't like chemistry)? And also with vanilla and vanilla sugar. If not in the subject wrote, send where to read (going to the oven right now).

I'll say about butter - a tablespoon of butter about 15g