Custard did not work in the Panasonic 2501 bread maker

Hello!

Please help with advice. Recently I bought HB panasonic 2501. I baked two breads according to recipes from the instructions (egg and French) - everything worked out. Yesterday I tried to bake custard bread according to the recipe:

Dry instant yeast - 2 hours l.
Wheat flour - 225g
Rye flour - 325g
Salt - 1.5 tsp.
Sugar - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Rye malt - 4 tbsp l (40g)
Boiling water for malt - 80ml
Honey - 2 tbsp. l
Coriander - 1h l.
Water - 330ml.

It seems that I did everything according to the instructions, I measured the flour on the scales ... but the bread did not work out
It seems that it is not baked to the end. True, I used milk instead of water, but in previous cases I also used milk instead of water and everything was OK ...

What could be the problem?!

Let's start by counting flour and liquid:

Flour and dry matter flour 225 + 325 + 40 (malt) = 580 grams approximately!
Liquid 30 oil + 80 boiling water + 30 honey + 330 water = 470 approximately!

This amount of flour and dry matter requires approximately 390-420 ml. liquids! You need to keep track of your flour / liquid balance as you have a lot of rye flour and malt, which takes a lot of extra liquid!
But, you have too much liquid!
Hence the bread crumb is wet!

It is undesirable to add milk to rye flour and malt, especially in large quantities!
Rye flour loves acid, you need to add vinegar, kefir, whey, sour apple and so on!
Rye-wheat bread with custard malt has a normal crumb, only a little moist, this is a property of malt, and even if you put a lot of malt!
And never slice hot bread! Inside it will always be "raw, not baked" - until it cools down completely!

The previous recipes you baked from wheat flour, milk is desirable there!

Rye bread requires ONE proofing, so check which program you baked this bread on! You need a Rye Bread program or similar conditions to combine the programs!

Additionally, we read here Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 and here "Rye" tips (or how to bake the right and tasty rye bread) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0

And it is desirable for debriefing, to expose a photo of bread and crumb, for clarity!

Good luck!

Admin, thanks for the advice!

Yesterday I made an attempt # 2 to bake the same custard bread from rye flour, and again the same thing, as if the inside was not completely baked ...

I will try number 3 using your advice, add whey or kefir instead of milk. Last time I mistakenly wrote that the composition contains sugar (2 tbsp. L.), But I did not use sugar in both cases.
The bread was baked on setting 07 Rye.

In general, I read more tips to which you gave me links on baking rye bread, bake attempt number 3 and post a photo.
It may be worth reducing the amount of water (kefir or whey) from 330 ml to 280 ml. ?! To get the total amount of liquid not 470 ml, but 420 ml ?! How do you think?

Thank you.
Ira

Admin, thanks for the advice!

It may be worth reducing the amount of water (kefir or whey) from 330 ml to 280 ml. ?! To get the total amount of liquid not 470 ml, but 420 ml ?! How do you think?

To your health!

Look at the photo how the bun should look like! Learn to determine the consistency of the dough with your eye (and hands) - you just need to feel it! The dough does not like rigid frames! Today there is little liquid and tomorrow you may have to do the opposite - the dough is a living organism!

And a lot of liquid in the dough is bad too! The roof will fall and the crumb will always be wet! And don't cut your bread hot!

I didn't cut bread hot. I don't have a window in the HP, is it possible to open the HP (panasonic 2501) during kneading at all and see what kind of dough it turns out?

In general, I will bake custard bread on the weekend, and today I will try another one - only from wheat flour, the instructions contain bread with nuts and dried fruits, I hope it will work out

I have the same stove. The custard bread was the second one I baked in it (the first one baked the main one with raisins). It turned out great, baked well, only the roof sagged a bit, no more than a couple of millimeters, I think because at the end of the proofing I opened it, moistened it with water and sprinkled it with coriander. But I baked strictly according to the recipe, I replaced the only malt (I don't have it yet) with concentrated kvass wort, poured two measuring tablespoons into a measuring glass and added liquid to the volume indicated in the recipe. That is 410 ml, taking into account the wort volume.
By the way, the bun was not elastic, the dough sticked to the walls at one end during kneading. But it rose and baked perfectly.

I used milk instead of water - this was the only deviation from the recipe. Now I will bake in water, and I will try to take not 330 ml of water as stated in the recipe, but less by 50 ml. Since the last two times I got a TOTAL 470 ml. liquids, and Admin recommended 390-420.
I'll bake - I'll write what happened

Hello! I read that you can't make custard bread. You know, I baked it several times, using all the ingredients (WITHOUT SUBSTITUTIONS), I get it flawlessly. I have a Panasonic SD-ZB2502 model. It turns out to be denser, the only thing I always use is honey and coriander in grains. Even if the dough turns out to be tight for me, the bread is always baked. I think you have this problem due to the use of milk. Why are you doing such a replacement ?!

I used milk instead of water - this was the only deviation from the recipe. Now I will bake in water, and I will try to take not 330 ml of water as stated in the recipe, but less by 50 ml. Since the last two times I got a TOTAL 470 ml. liquids, and Admin recommended 390-420.
I'll bake - I'll write what happened

But, Admin will never recommend using milk in rye dough (with a lot of rye flour and custard!)!
Rye flour loves acid! Kefir, sour apple, vinegar and more ...

I think you have such a problem due to the use of milk. Why are you doing such a replacement ?!

I read in the instructions that milk can be used instead of water, I thought how best, how tastier it would be ... I did not know that milk cannot be added to rye dough

I wish you success! I baked different breads according to recipes from the instructions, the only one that I did not like was bread with olives. It turns out to be some kind of brick, I think, because not a single gram of sugar goes into it, because it is dietary ...

Yesterday I baked bread from different types of flour (wheat, corn, oatmeal), exactly followed the instructions, but instead of water, I used 50% water, 50% milk. The bread seems to have turned out, but at the same time its shape is somehow not correct, skewed or something. By the way, before that I baked ordinary bread from wheat flour (the very first recipe in the book), the same thing! the bread seems to be edible (although in some places it seems to be not completely baked) and the top of the bread, and the bread itself is all kind of skewed. Again, I almost followed the instructions, but instead of water I added milk, and I think I added 20 ml less milk than it would have been necessary to add water.

The bread seems to have turned out, but at the same time its shape is somehow not correct, skewed or something. By the way, before that I baked ordinary bread from wheat flour (the very first recipe in the book), the same thing! the bread seems to be edible (although in some places it seems to be not completely baked) and the top of the bread, and the bread itself is all kind of skewed.

"Skewed" bread is often obtained with a small loaf. The dough just physically cannot take up the entire volume, so it grows unevenly.This does not affect the taste, and if, after the last kneading, you correct the bun inside the HP by moving it to the center, then there will be no "skewing".

Probably you are right, because the size of M bread was baked. Next time I will know that bread needs help to take beautiful shapes.

Exactly the same problem.
The first time I cooked exactly according to the recipe. When the bread was cut, the inside was damp and had to be thrown away. And the "roof" was flat and cracked in the middle. An unmixed layer stuck to the side of the loaf.

The second time I reduced the amount of water from 330 ml to 250 ml. That is, there was a total of 250 ml of water + 80 ml for brewing malt. This time the "roof" turned out to be nothing like a "bump", although it also cracked in the middle. The loaf is even slightly burned on the side. But when, about forty minutes after they took out the loaf, they cut off a chunk from the side - on the cut again, lumps of like unbaked dough. And inside there are small cracks in the crumb. Again it feels like it's raw. And the unmixed piece was also on the side, albeit quite small.

What to do - still reduce the amount of water? If so, how much?
And another question - what kind of malt is needed - fermented or not? I took unfermented rye (light), I could not find another one in our supermarkets. Maybe this is the reason?
And how much malt to take after all - 4 tbsp. spoons or 40 grams? These values ​​did not match for me. If you measure with a measuring spoon from a set of 4 tablespoons, then 40 grams are not obtained. What is more priority in this case - volume or weight? Or doesn't it really matter?

Wheat bread is normal. Rye bread on kvass from the same recipe book also got a little damp, but without lumps, as in this case, it was possible to eat. I weigh all the ingredients on a Tefal kitchen scale. I measure the liquids with a glass and a spoon from the kit. Wheat flour - "Dobrodiy", premium. Peeled rye flour of the same trade mark. Dry instant yeast Saf-moment. I measure the honey in solid form with a spoon from the kit - I stuff it flush with the edge, then dissolve it in water. All liquid ingredients: water + honey + vegetable oil + brewed malt + salt, stir until complete mutual dissolution, then pour on top, according to the instructions.

Maybe I don't understand something and this bread should be like that, with a sticky crumb? But I just have nothing to compare with, I have never tried this before. But if the bread is sticky, then I cannot understand the subtle difference - is it raw, or is it baked but sticky by nature?

Hello!
I am also a newbie and acquired a baker recently (summer). I have a Panasonic 2502. I'm happy with the bread maker. But just like you were looking for, I tried.
1. The roof of rye bread almost always turns out to be flat (very rarely it rises slightly), Rye bread rises evenly, increasing by two to three times.
2. From the side, I also got a non-mixed layer - try pouring liquid not into the center, but along the perimeter. You mix the liquid ingredients correctly (I also began to pour liquid around the perimeter of wheat bread).
3. The amount of honey only affects the sweetness.
4. In winter, flour absorbs moisture (I read and requires a little less moisture). I reduce the water by 20 ml, but not always.
5. Malt does not affect thickening. I don't use it sometimes (when I add kvass concentrate). It affects the taste of rye bread (a little more than 40 grams is "Borodinsky" or 25 grams "Darnitsky"). The names of the bread are conditional; in fact, rye bread is obtained not like in a store. I liked the concentrate "Homemade kvass" there is a concentrated concentrate (8-10 grams per loaf) (composition: fermented rye malt, barley malt, rye flour). When choosing a concentrate, drop attention to the composition - some contain citric acid. It is better to buy red fermented malt - it is more fragrant.
6. If there is not enough water, the bread will not mix, a lot will fall off the middle.
7. Rye flour has a short shelf life. Pay attention to how it was stored in the store when buying.
8. Rye bread after baking do not immediately cut it is not ready for use, it must be wrapped in a linen towel and left to rise for about an hour.Then the crumb will be drier and the bread tastier.
9. The crust cracks when the bread does not have time to stand. The top of my wheat bread is cracking on the accelerated program 02. When the top has already grabbed, and the middle is still suitable for baking. Maybe you take flour not at room temperature, but cold flour from the balcony? Or cold water?
10. My flour is a rye Wizard. By the way, for taste, it is useful and tasty to add flaxseed and use olive oil.
On this site, I found a recipe for sourdough rye bread, when I was cooking it I realized that rye dough is sticky and, as a concentrated, slightly slippery. When making wheat bread, the dough is not like that (it is soft). That is why there is such a strong difference when making bread.
I wish you the best of luck with your bread. If it works, you can also make sourdough bread. There, the proportion of water and flour is not preserved at all, and the baking time in manual mode is 1.5 hours. And no matter how strange the bread turned out.

Let me share your impressions of the "Choux Rye" bread.
I have 257 Panasonic. Finally I managed to buy fermented rye malt. She baked her first rye-wheat "Custard Rye" from a book for Panasonic. It turned out to be an aromaaaaaaatny reddish-brown handsome man, mmmmmm delicious - do not get rid of it! Therefore, there will be no photos :-)
So, his crumb is slightly moist, compared to wheat bread. And that's okay. It is dominated by rye flour. I will not be too lazy to say thanks to Gasha here for "Rye Soviets" and a master class on a rye bun. I watched the bun, helped with a spatula. And, as Gasha advised, when it became difficult to interfere with the stove, she literally dripped olive oil onto the bun.

Here's a recipe with my comments:
Dry yeast - 2 hours l. (I took 12 grams of fresh yeast)
Wheat flour - 225g
Rye flour - 325g
Salt - 1.5 tsp.
Vegetable oil - 2 tbsp. l.
Rye malt - 4 tbsp l (40g) and boiling water for brewing it - 80ml
Honey - 2 tbsp. l
Water - 330ml (poured 310ml)
I also added 2 tsp. apple cider vinegar.

Rye mode

Compared to "Rye on kvass" (from a book for Panasonic), "Zavarny" has a strong rye aroma and taste.