Panasonic SD-255. French bread

[Tatiana, thank you! I did not choose the stove Panasonic, as I asked, I got here.]

Tatiana, thank you! I did not choose the stove Panasonic, as I asked, I got here.
I saw flour, it is written, Buckwheat, rye, oatmeal garnets, will it be necessary to buy it?
I have already read about the bun and many other things, for me all this is the first time.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 and read it.

About Garnets, I think this is the name of the seller. I bought flour in such small packages - normal flour.

Do not rush to buy everything - flour is now on sale, you can always buy and order, and even on an Internet with delivery.

First, start baking simple wheat bread, and then with additives, and you will bribe different flours

[Tatyana]

Tatyana, thanks again! It remains to wait for the bakery!

[Tatyana]

Tatyana, thanks again! It remains to wait for the bakery!

What secret did you order?

What secret did you order?

In your ear, I hope there will be a new Brand.

In your ear, I hope there will be a new Brand.

no comment

no comment

Can I ask another question?
I constantly make my own cottage cheese, there is always whey, can it be used in any bread, from what is offered to beginners like me?

Can I ask another question?
I constantly make my own cottage cheese, there is always whey, can it be used in any bread, from what is offered to beginners like me?

In almost any

In almost any

That is, in wheat, wheat-rye, French, OK?

[VS NIKA]

VS NIKA French is not worth the rest

[VS NIKA]

VS NIKA French is not worth the rest

Thank you, it's good that you asked! What a clever person I am!

Here is my "Frenchman" Did everything according to the instructions!

[Zanoza_kat]

Zanoza_kat , excellent result!!!

Zanoza_kat, yesterday I also did French and it turned out to be yours
Only when yesterday I got out the bread was so upset, for some reason I decided that French should be very high and coarsely porous, and when I saw a loaf up to the middle of a bucket, I decided that it didn’t come out, but I see it should be like that. Today I cut it, tasted it - very tasty

Thank you, Lika. I made my first bread. Delicious, beautiful

Question to HP Panasonic users: what is the height of the bread?

Question to HP Panasonic users: what is the height of the bread?

Exactly the same as in the photographs, about half the height of the bucket, maybe a little more

Now the dough is being kneaded exactly according to this recipe, and the bun is damp - a circle at the base. Is this a feature of French, or should we add flour?

The main bread from the same instruction was baked from the same flour exactly according to the recipe - it turned out great.

Now the dough is being kneaded exactly according to this recipe, and the bun is damp - a circle at the base. Is this a feature of French, or should we add flour?

The main bread from the same instruction was baked from the same flour exactly according to the recipe - it turned out great.

If the circle is small, thin, only under the test itself, then it may pass normally.

Thin, slightly smaller in diameter than a kolobok, and slightly sticks to the walls.

UPD. In general, for a French bun should be the same as for a regular one, or less tight? There should be more holes, so you need more liquid?

It is thin, slightly smaller in diameter than a kolobok, and slightly sticks to the walls.

UPD. In general, for a French bun should be the same as for a regular one, or less tight? There should be more holes, so you need more liquid?

You need to add a little flour, the bun should be soft, but not sticky. Otherwise, the roof will fall off after baking.

I could not stand it, I managed to add flour. The rise has already begun. This is my 6th pastry in a bread maker.
Thank you all for the advice!

We are waiting for the newly minted

We are waiting for the newly minted

Another 2 hours. We are also waiting ... Interesting.

Done. The smell is awesome.In appearance - rose less than the usual and Easter cake. While hot, I don't cut it, but it looks like there are bubbles under the upper thin crust. This is normal?


UPD. I could not resist - I cut the bubbles under the very crust, then everything is plump and homogeneous.

[Irina_V]

Done. The smell is awesome. In appearance - rose less than the usual and Easter cake. While hot, I don't cut it, but it looks like there are bubbles under the upper thin crust. This is normal?
UPD. I could not resist - I cut the bubbles under the very crust, then everything is plump and homogeneous.

Irina_V, well done, very nice bread turned out. Yes, the Frenchman turns out to be rather small - just over half a bucket. Next time, make sure that there are no puddles under the bun on the wheat flour. When kneading, I do not pour all the liquid at once - 1 or 2 tbsp. I leave the spoons, and then I add it (if the bun requires, the flour is different in humidity).

[Irina_V]

Irina_V, well done, very nice bread turned out.

Thanks for the compliment. The first bread in less than two hours.

Yes, the Frenchman turns out to be rather small - just over half a bucket. Next time, make sure that there are no puddles under the bun on the wheat flour.

Got it, thanks.

Is it possible to use pressed yeast in French bread? And bake like this: first, dough on Pizza, then add the rest of the ingredients and the French mode. And is it necessary to postpone the timer before the French mode in this case? For an hour, two, or not at all?

Girls, I look at your photos, and I lick my lips, I really want to get such beauty ...

One of these days I will make up my mind and do what I get, I'll lay it out for you to judge ...

Girls, I look at your photos, and I lick my lips, I really want to get such beauty ...

One of these days I will make up my mind and do what I get, I'll lay it out for you to judge ...

Watching and licking your lips - STE is unhealthy. Well why the other day, come on, don't be afraid, everything will definitely work out! The main thing is to start. Then it's hard to stop.

Good evening! Can you please tell me if I can bake this bread on the Bork-500. Yesterday my friend treated me to it, so I would very much like to bake it, but I didn't get it, or to say it turned out not airy, but small-hole but raw. Help me please!

Yes, you can bake in a Bork oven.
But you should keep track of the flour / liquid balance for your flour, since your flour may be drier or more moist compared to your friend's flour, which is indicated by your remark that your bread turned out to be raw inside

Thanks for the answer. Do you think the ingredients should be laid as for Panasonic (dry at the bottom and liquid at the top) or as Bork recommends (liquid at the bottom and dry at the top), or does it matter how you bookmark it? Thank you.

You can lay it like in Bork, but if you intend to bake it right away, then there is no difference in the bookmark.

Good luck to your health!

Thank you so much! I'll bake now.

Thanks for the recipe! Baked from 300g / s + 100g 1st grade. I put it on the timer for the night - it turned out to be a rather tall bread and very tasty. I especially liked the fact that it does not crumble when cutting, the pieces keep their shape well - you can use it for sandwiches and anywhere. My crumb turned out to taste like a scabbard, maybe 1st grade flour influenced. I will definitely bake some more

Eh, one frustration. Again it didn't work out. The roof collapsed. Does this mean little flour? Thank you.

Eh, one frustration. Again it didn't work out. The roof collapsed. Does this mean little flour? Thank you.

Or reduce the water and leave the flour.

Now I took it out, cut it, but it is damp inside, there are holes, but there is no airiness, it looks like a gray brick, I don't understand anything.

Now I took it out, cut it, but it is damp inside, there are holes, but there is no airiness, it looks like a gray brick, I don't understand anything.

For me, there is so much water there. I make 250 ml for 400 g of flour. water . Try it. And weigh it on the scales. The holes, however, are not as huge as in the photo, but the roof is excellent, everything is baked and delicious.Only dry yeast is not used, more and more live. Do not despair, everything will work out.
And yet, got it and cut it, hot? So maybe that's just why it seems raw? It is necessary to let the bread cool down, then maybe it will be normal? And these are your first breads or have you already made them on this HP and how did it work then? Maybe there are some problems in HP? Do you measure flour with scales? And yet, if you use the scales, look, maybe you don't have grams displayed there, but ounces, for example, and therefore you are measuring the wrong thing. Someone made a mistake on the forum, I remember. The person was also at a loss. If everything is correct, then try to reduce the water by 30 grams. Unfortunately, it is not clear from the signature what kind of stove you have. I have Panas, and somehow, in one recipe, it seemed to me that the dough was not baked raw, but slightly damp, as it were, so in the trail. Since, with the amount of flour in the recipe of 400 g, I did not set the size M in the settings, as required for this, but the size L. The oven gives more heat. Maybe try this, but only after experimenting with the flour-water balance. I think this is the problem.

P.S. By the way, I reduce the water in many recipes. For example, the first recipe from Panasonic's instructions for basic white bread, so there is 330 ml of flour for 500 g. water. I pour 300 ml.

Now I took it out, cut it, but it is damp inside, there are holes, but there is no airiness, it looks like a gray brick, I don't understand anything.

When did you cut the bread? Hot from the x / stove? Then everything is correct - the crumb will be wet, wet!

The bread needs to be cut when it has completely cooled down, then the crumb will be wet-dry, like in a store

Many thanks for the detailed answer. My stove is Bork-500. I - the victim of advertising of our stores - followed the Panasonic - and bought Bork. I tried French from Panasonic and I and my family really liked it, I decided to bake it, but the result is a wet brick. I cut him not completely cooled down, but even without that he did not look very appetizing. Analyzing my mistakes, reading your recommendations and recommendations general for bakery, I made conclusions: reduce the liquid (30 g), set more weight, try live yeast. Yes, and I didn't have a kolobok as such, even when I added flour during kneading. Did I understand correctly - the main thing when baking bread is an absolutely high-quality bun? Thank you.

Yes, you got it right! In any case, you need to get a high-quality dough, track the flour / liquid balance, the bun must be made soft (not liquid), cool dough is also bad

In the Kneading and Baking Basics section, you can read more about baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

Good luck!

Thank you. I will work on myself

The most hassle-free and delicious bread. As already noted, it does not crumble during cutting and crumbles slightly.
With flour "Predportova", on the contrary, I add it to 400 gr. about 300 ml. water, so it rises higher and turns out to be more airy.
The dough empirically decided that it should be a little more liquid than for ordinary bread. I get 3/4 buckets in height.

A question for experienced bakers: I want to try this bread with additives, in the case of onions, in principle, it is clear, we reduce the water, with potato flakes, on the contrary, increase, but how does the addition of cheese affect?
Since cheese contains moisture, fat, salt and milk, do these ingredients need to be adjusted?
Unfortunately, the recipe in Panasonic's instructions for ordinary bread is extremely unsuccessful. There, even the adjustment of the amount of moisture is not taken into account, but the amount of salt, sugar and oil, on the contrary, is increased. As a result, bread is obtained with a collapsed dome and damp inside.
Empirically, so far nothing worthwhile has been found.
What are the opinions?

Bread Maker SD-ZB2502
which in general I think is not the point.

There are enough recipes with various cheeses on the forum, choose the type of cheese for you! Here is a search returned recipe options #

Which cheese to choose and how much to put is a matter of taste! For example, I like to lay soft cheese and only 60-80 grams for 400-500 grams of flour.

You will always have to adjust the consistency of the bun, the flour / liquid balance, with each dough kneading, since the baking conditions will be different each time, primarily the quality and moisture of the flour.

Good luck!

I watched these recipes. It's not that. Either cheese in homeopathic quantities, which you will not feel, or the bread itself is based on kefir, broth and God knows what else.
In one recipe, all measurements are in cups, which for me personally is not clear, since I myself measure in gr. and Jr., and one more recipe is just from the Panasonic book.
As I noticed, no one really takes into account the fat content and salt, when adding cheese from 50 gr. 400 gr. flour IMHO adjustments are still needed.
With the kolobok, everything is also not so simple, as I understand it, when adding cheese it should turn out to be denser.

I watched these recipes. It's not that. Either cheese in homeopathic quantities, which you will not feel, or the bread itself is based on kefir, broth and God knows what else.
In one recipe, all measurements are in cups, which for me personally is not clear, since I myself measure in gr. and Jr., and one more recipe is just from the Panasonic book.
As I noticed, no one really takes into account the fat content and salt, when adding cheese from 50 gr. 400 gr. flour IMHO adjustments are still needed.
With the kolobok, everything is also not so simple, as I understand it, when adding cheese it should turn out to be denser.

Well, if there is such a recipe so that everything you need is taken into account, then this is not bad on the other hand. Here is the flag in hand, as they say. Consider EVERYTHING and put it in a separate author's recipe. Everyone will say thank you. Or maybe you will make some discovery in baking, who knows. Such persistent (in a good way) only drives progress. Go for it!

I watched these recipes. It's not that. Either cheese in homeopathic quantities, which you will not feel, or the bread itself is based on kefir, broth and God knows what else.
In one recipe, all measurements are in cups, which for me personally is not clear, since I myself measure in gr. and Jr., and one more recipe is just from the Panasonic book.
As I noticed, no one really takes into account the fat content and salt, when adding cheese from 50 gr. 400 gr. flour IMHO adjustments are still needed.
With the kolobok, everything is also not so simple, as I understand it, when adding cheese it should turn out to be denser.

It's much easier!
Get the recipe for plain bread here Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 add a piece of soft cheese 70-80 grams, like this

For a kolobok add 1-2 tbsp. l. extra water, and the whole alignment!

And you will regulate the bun in any case, I wrote about this above.

But what taste and smell of bread is obtained !!!