kolsasha
Hello! When to add live yeast to the bread maker (panasonic2502) at the beginning, middle, end of the first batch. Is it better to dilute with water (how many minutes before sending to the dough) or is it enough to crumble? And how does the setting time for yeast differ from baking modes 1-main and 8-French?
lega
If you bake on a delayed start, then we hide the yeast under flour so that it does not come into contact with water ahead of time. And if you immediately start a full cycle, then just crumble it into the water, regardless of the selected mode.
kolsasha
Quote: lga
crumble into water, regardless of the selected mode.
Thank you!
But, on the forum I read more than once that it is necessary to "delay" the time of "switching on the yeast" And if immediately into the water - will they start working too early ?! And if 8 mode (6 hours)
I did not receive an answer right away, so I did this: I crumbled it finely and fell asleep before starting 1 batch.
Remaining 2.5 hours. Mode 8. Wheat-rye. We are waiting ..
lega
Quote: kolsasha
you need to "delay" the "yeast on" time

You read that correctly, just a little confused about the types of yeast. If you use dry yeast, then be sure to look at the instructions. There is instant action, for example, Saf-Moment. Here they need to be protected from premature meeting with water. We hide them under flour. And you asked about live yeast, they just have to be activated, so if the start is not delayed for several hours, then it's even good that they immediately get into the water - dissolve, start to activate. In French mode, the maximum temperature “equalization” time is 2 hours 5 minutes. During this time, nothing bad will happen to live (pressed) yeast, so feel free to chop it into water.
kolsasha
Thank you! Now I understand!
My rye bread was baked, after about 5 minutes I got it out, a hat sagged a few mm in one place.

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