Baking in Panasonic SD-257

Rina72, thanks a lot!
otherwise I’m already confused .. I read everything and carry it and follow the links, and then I can’t remember where I went at the beginning, what the topic was called because well, everything is very exciting, everything is interesting!

For especially interesting topics we have a "bookmark" function.
When you are viewing a topic, at the very end, next to the "reply" button, there is a "bookmarks" button

Rina72, thanks a lot!
otherwise I’m already confused .. I read everything and everywhere and follow the links, and then I can’t remember where I went in the beginning, what the topic was called because well, everything is very exciting, everything is interesting!

and thanks about the bookmarks, I didn’t know about them

otherwise I’m already confused .. I read everything and everywhere and follow the links, and then I can’t remember where I went in the beginning, what the topic was called because well, everything is very exciting, everything is interesting!

And I have the same story! I found a recipe, rewrote it, and then I needed to clarify something and I can’t find the recipe anymore. Of course, after a long and persistent search, I dug it out .... Now I will also know about bookmarks and use them

Instead of Borodinsky, today I made an ordinary white (Pudov mixture) Borodinsky was even baked, but this one was not baked, and the Japanese boch did not rise

Instead of Borodinsky, today I made an ordinary white (Pudov mixture) Borodinsky was even baked, but this one was not baked, and the Japanese boch did not rise

I will tell you a secret that many people are unhappy with these bread mixtures. Do not be lazy, start baking bread from sources, not ready-made mixtures. I once baked "cornex", as my husband said "delicious, but store-bought taste."

I will tell you a secret that many people are unhappy with these bread mixtures. Do not be lazy, start baking bread from sources, not ready-made mixtures. I once baked "cornex", as my husband said "delicious, but store-bought taste."

I can't get there, I can't buy scales

zabadazh
well them, these mixtures. flour-water-yeast-salt-sugar-butter, look at the "main" in the instructions and try this one. without scales, focusing on the fact that 250 ml is about 150 grams of flour. It's not scary at all Look after the kolobok and everything will work out! why not work out there, in plain white ... good luck!

Look after the kolobok and everything will work out!

You mean - take a look?

You mean - take a look?

This is how UNDERSTANDING TO BAKE BREAD IN A HOMEMADE BREAD #

in the context

[zabadazh]

zabadazh,
And for whom did I write this?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80533.0
You read, since you answered about 800 grams?

But I think you need to strictly follow the instructions, it is written - not to open, it means not to open, I made all the specified recipes - not a single minus. everything always rises, is baked, very tasty, only electronic scales are needed. here today with an onion, see above cut but all. I never add anything. put it on, turned it on and forgot.
here, look:

<a target = "_ blank" href = " 🔗"> <img src =" 🔗"> </a>
follow the instructions and you will be happy!

even not attached

[alenka_volga]

alenka_volga very beautiful bread

but I think you need to strictly follow the instructions, it is written - do not open, it means not to open

I thought so too and never looked. Simple wheat bread always turns out without problems, but using rye flour does not mix well the dough, you have to help)))

The instructions are mainly written by engineers, based on the properties of the "local" products (by the way, if the instructions for Panasonic are written quite accurately and in detail, then other manufacturers can find such pearls that a baker, even with minimal experience, will laugh, and a beginner will twist such that will come running to us in the topic "Help !!! Nothing comes of it !!!").

Ordinary wheat flour can be of different moisture content, so you have to control the bun.

It is possible and necessary to open the bread maker at the stages of kneading and proofing. It is highly undesirable to open in the last hour of work - baking time.

I baked both rye and mixed bread, everything worked out, there was never a disappointment.husband wears to work, everyone there is delighted, bombarded with questions.

The instructions are mainly written by engineers, based on the properties of the "local" products (by the way, if the instructions for Panasonic are written quite accurately and in detail, then other manufacturers can find such pearls that a baker, even with minimal experience, will laugh, and a beginner will twist such that will come running to us in the topic "Help !!! Nothing comes of it !!!").

Ordinary wheat flour can be of different moisture content, so you have to control the bun.

It is possible and necessary to open the bread maker at the stages of kneading and proofing. It is highly undesirable to open in the last hour of work - baking time.
[/ quote

I bake for only 10 days, so I'm also a beginner.

I baked both rye and mixed bread, everything worked out, there was never a disappointment. husband wears to work, everyone there is delighted, bombarded with questions.

I bake for only 10 days, so I'm also a beginner.

I can only congratulate you and envy you with quiet white envy. Believe me, very few people manage to get what they want at the very beginning of development every time

I bought a Tefalev scale. Tomorrow I will bake an ordinary white roll. If it doesn't work out - I'll throw the fuck out the window !!!

Hello everybody!
And here's my trouble ... today I baked a cake according to a recipe from Elena Bo, looked into the stove during kneading, everything went well and looked before baking, everything was also "ok", even when the baking time was up and I turned off everything. it was good, except that one side got out of the bucket, and as soon as the bucket was pulled out of the cotton, the top of the cake fell out. Why
I cut it when the cake is not completely cold, the middle is all baked, the taste is wonderful, but what a shame that the top is opal. : cray: Why?
[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s002./i199/1012/69/b681635bd276.jpg.html][/ Url

like everything is visible ..?

lenucha, you won't believe, but again there are no pictures

But I think you need to strictly follow the instructions, it is written - not to open, it means not to open, I made all the specified recipes - not a single minus. everything always rises, is baked, very tasty, only electronic scales are needed. here today with an onion, see above cut but all. I never add anything. put it on, turned it on and forgot.
follow the instructions and you will be happy!

to go nuts, what a beauty. Are these recipes from the manual for the stove?

Rina72, do not swear for the fact that I again ask questions on your page ...

I bought a Tefalev scale. Tomorrow I will bake an ordinary white roll. If it doesn't work out - I'll throw the fuck out the window !!!

zabadazh, I'm a beginner and I have baked a little, but I read somewhere that in a full glass (with a small hill) that is attached to the stove, there is 200g of flour, and 400g is needed for the main bread, so I measured out 2 glasses and weighed = 400g. The bread turned out to be pretty and when I baked an egg one, I also measured out 400g with this glass, the egg was generally handsome! try it, maybe you will succeed. And don't throw away the scales and cotton, it's a pity!

to go nuts, what a beauty. Are these recipes from the manual for the stove?

Yes! only instead of raisins I added fried dry onions

Rina72, do not swear for the fact that I again ask questions on your page ...

Did I swear somewhere?
Ask as many questions as you like, they will always answer. Just do not be lazy yourself sometimes to look for information. We have a very coolly structured forum here, there are lists of recipes and questions.

P.S. This page is not mine at all. The hostess in the Admin section is our bakery guru.

Hehe. He-he-he. Furnace defeated

🔗

🔗

But I am alarmed by the areas outlined in white ... What is this, impermeable?

🔗

Hehe. He-he-he. Furnace defeated
But I am alarmed by the areas outlined in white ... What is this, impermeable?

Congratulations on the victory! But it seems it is not yet final !? It really looks like a nepropek. What recipe did you make?

Congratulations on the victory! But it seems it is not yet final !? It really looks like a nepropek. What recipe did you make?

Standard white loaf, the first recipe from the manual

But I am alarmed by the areas outlined in white ... What is this, impermeable?

This is not only non-baking, but also a non-kneading dough. There simply cannot be non-baking, and especially if the dough is well and smoothly kneaded
Pay attention to the top photo of the bread - the bread is "bursting at the seams", it is tight, there is enough yeast, there is little liquid, so it is cut and torn.

Watch out for the bun, the dough should be soft. Do not hesitate to taste the dough with your fingers to see if the consistency of the dough suits you.
Today I already know how to determine the state of the dough by the sound of x \ n

Experience, experience, observation of the dough until you do everything automatically

[zabadazh]

zabadazh,
To the attention of beginners - READ MANDATORY !!! (FAQ-in questions and answers).

UNDERSTANDING BREAD IN HOMEMADE BREAD
The work of the baker in photographs
It is imperative to know the tale of the kolobok! Perform strictly!


Admin, I'm sorry, but this is my third time PI refer to your works.

Admin, sorry, but this is my third time PI refer to your works.

So, here the cliché can be inserted through the post, it would have the effect

lenucha, you won't believe, but again there are no pictures

Reload pictures, look .... ??
And I still think why no one advised me anything !?

Reload pictures, look .... ??

still nothing is visible.

little liquid

it's strange, there are 20 ml more liquids than written in the manual

The manual is not a dogma. Flour has a different moisture content, even from the same manufacturer. The recipes are written for some "average" products of the country of the manufacturer or developer.

For me, 500 g of flour can take from 290 to 350 ml of liquid. There can be a difference even for flour from one bag (if the bag was brought in and just opened, the moisture content of the flour is the same, by the end of the bag the flour can seriously change its properties).

still nothing is visible.

Are you looking at page 39?

Are you looking at page 39?

And then
https://Mcooker-enn.tomathouse.com/in...80533.0

Fill in the pictures in the same place as me, and give a link to them

Hello everybody!
And here's my trouble ... today I baked a cake according to a recipe from Elena Bo, looked into the stove during kneading, everything went well and looked before baking, everything was also "ok", even when the baking time was up and I turned off everything. it was good, except that one side got out of the bucket, and as soon as the bucket was pulled out of the cotton, the top of the cake fell out. Why
I cut it when the cake is not completely cold, the middle is all baked, the taste is wonderful, but what a shame that the top is opal. : cray: Why?
[URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s002./i199/1012/69/b681635bd276.jpg.html][/ Url

like everything is visible ..?

[lenucha]

lenucha
Are you inserting a photo for this recommendation? Again, not visible ...
And do a preview please

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
Good luck!

it's strange, there are 20 ml more liquids than written in the manual

There is nothing strange - flour and dough should take exactly as much liquid as required, and not as much as indicated in the manual!
Only on this condition you will get a wonderful and tasty bread!

Read a lot and for a long time the materials of the Basics of kneading and baking section, look carefully at the bread recipes, especially the ratio of the amount of flour / water, gain experience

this is strange,

There is nothing strange - flour and dough should take exactly as much liquid as required, and not as much as indicated in the manual!
Only on this condition you will get a wonderful and tasty bread!

Read a lot and for a long time the materials of the Basics of kneading and baking section, look carefully at the bread recipes, especially the ratio of the amount of flour / water, gain experience

I feel strange too. According to the simplest recipe, I got excellent bread the first time without weights. And for the fifth or tenth time, I didn't even measure the flour with glasses (it was very lazy), I poured it straight from the box into the bucket to about the level "as before", and the water according to the recipe also worked out well.It even seems to me that now, when using scales, I do not always have such a successful bread as before "by eye"

The balance is needed, first of all, in order to correlate the amount of dry ingredients and to have an idea of ​​how much may need liquids. For example, according to basic recipes, with an increase in the amount of flour by 25%, you need to take 50% more salt (400 g flour - 1 tsp salt, 500 g flour - 1.5 tsp). Agree, 270 ml and 330 ml of liquid (for 400 and 500 g of flour) is also a tangible difference. And you can adjust the dough under the "bun" and 15 ml (tablespoon) of water.
In addition, the regular operation of the stove, if it has a choice of the size of bread, is also important. "By eye" it is easy enough to miss 100 or even 150-200 g of flour. My father-in-law bakes bread like this, measuring out with cups that are at hand, so his loaf constantly rests against, but inside the bread is damp, because Panasonic is designed for 600 g of flour, and not for 700-800, and even with a lot of liquid (my bread is considered too dense).

I feel strange too. According to the simplest recipe, I got excellent bread the first time without weights. And for the fifth or tenth time, I didn't even measure the flour with glasses (it was very lazy), I poured it straight from the box into the bucket to about the level "as before", and the water according to the recipe also worked out well. It even seems to me that now with the use of scales I do not always have such a successful bread as before "by eye"

In-in, and I'm about the same. Maybe it's that ... defective?

People, I ask directly - YOU HAVE READ ABOUT THE BREAD Maker ?! To get a stable result, you need to understand at least a little, but what actually happens during kneading, how products can behave.

[lenucha]

lenucha
Are you inserting a photo for this recommendation? Again, not visible ...
And do a preview please

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
Good luck!

I preview it beforehand, everything is loaded successfully! why can't you see anything? What link do you take on radikal ?, I take 3

[Rina72]

Rina72
Why should our zabadazh and julia-bor Gingerbread man? They are just played in HP, they are funny comedians, it is interesting WHAT will it work?
Let, when the result is needed, everyone will honor and bake And we will rejoice for them!

[Rina72]

People, I ask directly - YOU READ ABOUT THE BREAD Maker ?!

I answer directly - I have not read it. I have recently been on the forum, I started baking bread, then I got tired of recipes from the instructions, I began to look for something else in the internet and came across this wonderful forum. I read slowly, I have not yet reached everything.

What link do you take on radikal ?, I take 3

I also take the 3rd, it seems like you can see my pictures

Rina72
Why should our zabadazh and julia-bor Gingerbread man? They are just played in HP, they are funny humorists, it is interesting WHAT will it work?
Let, when the result is needed, everyone will honor and bake And we will rejoice for them!

Why are we playing? I bake bread and the result upset me only three times and even then not very much