vetcher
Hello,
I want to tell you what prompted me to use this mode.
Everything was great at first. The bread turned out to be round and pretty no matter what mode I used.
Over time, after six years of everyday use, it became difficult for the bread maker to stir the dough in which there is little water. The bread was no longer produced and I completely switched to the "French" regime. (The recipe is from the second column of the instruction, which is without milk powder). Among other things, this mode seemed to me convenient for baking at night with a timer.
Maybe all this would have continued like this if I hadn't bought Saf Levyur instead of "fast-acting" yeast.
The yeast smell and taste of baked bread, as well as its appearance made me think, and, many years later, I remembered this forum. After reading the topic about the "malfunction" of Panasonic bread makers and the tale of the "kolobok", I immediately ordered a "capacitor", and armed with a wooden spatula for two whole weeks helped the bread maker to knead the dough in anticipation of the saving "capacitor".
I guessed to read the label on "Saf Levyure" and activate the yeast before putting it into the bread maker. As a result, instead of a flat roof in manual mode, we got this kind of bread
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
Replacing the "condenser" baked as many as three "French" with the remains of dry milk "Burenka" produced in 2004. Here is one of them.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
I could not get rid of the smell of yeast completely.
Reduced yeast to half a teaspoon. The bread turned out to be 1.5 cm higher, but the smell remained light anyway.
Baked with a quarter spoon of yeast today. The milk powder ran out and I replaced it with 20 grams of additional butter.
Here he just came out of the oven.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
And here is cooled and cut.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
The rubbery and large-hole crumb did not work out. The rubberiness went away along with milk powder and fast-acting yeast (which is with E491). Tomorrow I will try milk in half with water and 3/8 teaspoon of Saf Levure yeast. Let's see what happens. Is it really possible without milk powder? Or do you also need to add coconut oil to ordinary milk?
Panasonic SD-255. How to use French bread mode?
If nothing happens tomorrow, I will ask the forum for help to correct the recipe. Everything that is indicated on the Burenki label (except for coconut oil) is available, though not dry, but natural. The trouble is that they did not write how much whey, cream and milk are needed ("coconut oil" - is it really possible without it?).
I really want to bake this "French" on natural products.
Everyone, see you tomorrow.
Valery.

vetcher
Here's what happened
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
In my opinion, a bit small, rubberiness did not appear. And the holes are small.
I noticed such a thing that milk takes more flour than water.
So far, this is sugar-free milk bread, not French.
Maybe the "Kolobok Rule" does not work for the "Frenchmen"? Make it liquid so that the holes increase? Will it be easier for yeast to inflate it in this case? Or is 3/8 tsp of yeast not enough? And not rubber because there is a lot of fat?

Today at 9 am I put another one.
Added 1/8 tsp yeast, now 1/2 tsp.
Replaced all the butter with milk.
I'm waiting for the result.
vatruska
And what kind of flour? My Panasonic is already 6 years old and French is baked wonderfully. But there was an opportunity to compare the flour of melnikoff and the bustle, on the first one black on kvass did not rise at all, but on the second one almost knocked out the roof ...
yudinel
vetcher, I bake French almost every day. I use only pressed (raw yeast), and have never baked with milk powder. Try this recipe (from this site): 10 grams of yeast, 400 grams of 1st grade flour, 1.5 hours. l. salt 1 tbsp. l. sunflower oil, 1 tbsp. l. apples.vinegar, 280 ml. water. It turns out VERY tasty bread!
vetcher
vatruska, I have two types of flour. From the replacement of flour, the difference in the height of the bread is practically not noticeable. Now baked from "Gornitsa"
Panasonic SD-255. How to use French bread mode?
yudinelPreviously, I baked all the time with "fast-acting" yeast.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
The bread was made almost to the very roof. Sometimes the top was flat.
I always poured sunflower oil 15-30 grams (on the scales) from the bottle directly into the bucket. It was because of the height of the bread in the "French" regime that he always used it.
I started experimenting from the moment I bought this yeast.
Today I did everything exactly with the instructions, as in the second picture.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
Their smell (when you open the pack) is identical to the live pressed.
There was a thought that they simply "pressed" crumbled there.

And here is the result of today's experiment.
The first photo is just how the bread was baked. The second in an hour.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
Well, two hours later I tried it.
The crumb is again not rubber.
This is how the "kolobok" looked like during kneading
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
And so at the end of the kneading and 2h 25m before the end of the program after the last kneading.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
The composition of the last bread:

Flour "Gornitsa" - 400 gr.
Water - 100 gr.
Goat milk - 155 gr.
Salt - 1.1 / 4 tsp.
Yeast "Saf Levure" - 1/2 tsp.

Pre-diluted yeast in water at 38 g. 10 minutes before the start of the dough kneading and poured into the bucket on top of everything else just before kneading (5 hours 20m before the end of the program).

yudineland what is the point of apple cider vinegar besides taste? Does it replace the emulsifier E491 from fast-acting yeast? On them, bread always rises almost to the ceiling. And can apple cider vinegar be replaced with whey, buttermilk, or plain vinegar, for example?

Tomorrow I want to use skim milk and add vegetable oil.
vetcher
The bread has grown to form, barely ripped off with a wooden spatula.
I wonder what influenced it - whey or vegetable oil?
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
I cut it two hours later.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
Here:
Flour "Gornitsa" - 450 gr.
Low-fat goat curd serum - 300 ml.
Refined sunflower oil - 15 gr.
Salt - 1 tsp
Yeast "Saf-Levure" - 0.5 tsp.
Yeast was activated 10 minutes before the start of kneading directly in the whey.

Rubberiness appeared in the crumb, the smell of yeast disappeared (the biggest achievement with this yeast), the taste has changed for the better.
But the holes will probably have to work.
The easiest way is probably to use fast acting yeast, these are slower (program time is not enough).
Or in the "French" mode, do you need to make a "kolobok"?
I had everything planned according to the second column of the instructions.
Everything gets in the way - but liquid, and the flour does not stick to the bun due to excess water from the lower corners of the bucket. Previously, I used to pull out bread with lumps of flour in the lower corners.
In the process of kneading, I added 50 grams of flour. Therefore, it turned out 450 instead of 400 for the prescription.

But what can you do to prevent the bread from sticking to the mold? Dilute the serum with water? Or is vegetable oil to blame? Can butter return (probably not enough fat)?
lappl1
vetcher, I also have Panasonic. I bake this bread all the time. On Saf-Instant. Always great results.
Quote: vetcher
Everything gets in the way - but liquid, and the flour does not stick to the bun due to excess water from the lower corners of the bucket. Previously, I used to pull out bread with lumps of flour in the lower corners.
I reduced the amount of water in this recipe (it seems to me that there is a typo in the Instructions for her account). I never change the amount of flour, in any recipe and in this, in particular, because I have learned the rule - flour in the recipe is the law. But I change the liquid depending on the properties of the flour. I knead to a kolobok, not liquid, but standard. Flour in the corners is collected because of the small amount of flour - 400 gr. I still follow the kolobok, so I help silicone spatula interfere with it. It is more difficult to do this with a wooden spatula. She just strives to collide with the mixer. If I use 500 gr. flour, then all the flour intervenes by itself. I think if you want to put bread on the timer, then it is better to choose recipes with 500 gr. flour.
Quote: vetcher
But what to do to prevent the bread from sticking to the mold?
I bake this bread strictly according to the recipe.The bread sticks slightly to the mold, but I don't see a problem with that either. I slightly pry it on all sides with a thin wooden spatula, and the bread comes out.
It seems to me that you just need to go back to the yeast with which you had no problems.


kil
vetcher, my Panasonic bread maker is already more than 10 years old and everything is interfering normally. Now I also knead the sausage in it.
vatruska
vetcher, well try on makfa and saf-instant (look at the date!). You need to follow the kolobok and help him with a silicone spatula, as lappl1 wrote, but on the contrary, I leave the liquid constant, and I look at the flour - it is easier to pour it in than to add liquid to the kolobok.
vetcher
It seems that Panasonic, and maybe other bread makers, are specially tuned to use "fast-acting" yeast.
This yeast helps out those who are not particularly interested in the processes taking place inside the bread machine, since when using them, the result is predictable in most cases.
I always bought "fast-acting" ones for future use (about a year and a half), depending on the term on the package.
The last time I stocked up with "Saf-Levyur", and only from the third pack I realized that it turned out to be the wrong yeast and needed to be activated.
Having experimented, I realized that the "levy" of the time allotted by the bread maker is not enough for any program to work to the end. This is probably why the finished bread smells like yeast.
Even on the "French" (the longest) mode after the last kneading (1 hour 10 minutes before the start of baking), they will just start to rise, and they are already being baked. The same "Saf-moment" (I had 125-gram packs for the penultimate time) during the same time "inflated" "Frenchmen" twice as many. Perhaps I will buy myself a few small packets on my next trip to the store in case I get lazy with this yeast.

Today I gave myself a day off from baking. And yesterday I did the following experiment.
Turned on the "French" mode "dough" for 3 hours 35 minutes.
I poured 200 grams of "Upper Room" into a bucket of a bread machine and put it inside.
He heated 120 grams of whey to a temperature of 38 degrees, 10 minutes before kneading, poured half a teaspoon of "saf-levure" on top and stirred it and poured it into a bucket on top of the flour before kneading. It turned out to be a very cool kolobok (in my opinion). Next time I'll add some whey.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
Three hours later I switched on "French" again (with pastries).
On top of the swollen kolobok he poured another 200 grams of flour, poured 130 grams of water, poured 1.25 tsp of salt, 20 grams of butter and began to wait for the start of kneading.
It should be noted here that, contrary to my expectations, the stove did not stir after 40 minutes, but began kneading only after 2 hours 5 minutes, considering that 4 hours 10 minutes is a lot for proofing (with fast-acting yeast), but 2 hours 45 minutes is enough (so most disrupting my plans). So in terms of the height of the bread, the experiment was not entirely successful. But the holes in some places have already appeared larger.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
As for the taste of the bread, then if not French, then Spanish thin long bars resemble.
Tomorrow I will try to trick the bread maker and persuade her to knead it 1 hour 25 minutes earlier than yesterday.
As for the burning of the bread to the bucket, the vegetable oil is probably to blame. With a creamy one flies out as cute.
But the color of the crust seems to be controlled by the amount of whey.
Here, even the sides are lighter than steel.
Panasonic SD-255. How to use French bread mode?
vetcher
Almost a month has passed. I worked out two options.
The first is with fast acting yeast.
The third recipe from the instruction 350 - wheat, 50 - rye.
Here's what happened.
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
It still smells slightly of yeast (the fast-acting ones have their own smell - they just haven't sniffed before).

And the second option is without yeast.
The recipe was counted on 500 grams (420 - premium wheat, 80 - rye).
Panasonic SD-255. How to use French bread mode?Panasonic SD-255. How to use French bread mode?
In the second variant, I interrupted the French mode before baking.
After three hours, I turned on the baking for 1 hour 4 minutes.
Now the bread machine is not enough for me. I dream of a stove.
Irishka V
Hello, please tell me the skills of the Panasonic bakery. I like French bread very much, they baked it all the time and there were no problems, but lately the top and low ceased to turn out, I changed the yeast and flour.What is the problem? There are already suspicions that the sensor has flown.

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