I use one already, it was just a left it to rise in the fridge overnight and the cold dough took ages to cook through!
Cooking with Jonny69: baking bread.
- Thread starter Jonny69
- Start date
I use one already, it was just a left it to rise in the fridge overnight and the cold dough took ages to cook through!
Soldato
In that case then, just take it out of the fridge an hour or two before baking to bring it up to room temp
Apparently that can cause it to not rise properly as it's akin to over-proving. Might give it a go anyway tho.
Associate
Edit: Better For Toasting and Lighter, Holds the moisture better, Just a slight change to the Flour.
From:
320g Bread Flour 12%
100g Waitrose Seeded Malted Bread Flour 16%
To:
270g Bread Flour 12%
150g Waitrose Seeded Malted Bread Flour 16%
From:
To:
270g Bread Flour 12%
150g Waitrose Seeded Malted Bread Flour 16%
Code:
Panasonic SD-ZB 2502
=Clock Time=======Status==Menu4==XL==Breadmaker time==
start 0:00:00 mins Rest 60 mins 05:00:00
Start 1:00:00 mins Mix 18 mins 04:00:00
stop 1:18:00 mins Rest 2 mins 03:42:00
start 1:20:00 mins Mix 6 mins 03:40:00
stop 1:26:00 mins Rise 74 mins 03:34:00
start 2:40:00 mins Knockback 59 secs 02:20:00
stop 2:40:00 mins Rise 02:20:59
Remove Dough for rolls Shape 108g 02:00:00
Or keep going removing paddle @ 01:40:00
Start 3:20:00 mins Knockback 30 secs 01:40:30
Bake 4:10:00 mins Bake-Time 50 mins 00:50:00
End 5:00:00 mins Finshed 00:00:00
270g Bread Flour 12%
150g Waitrose Seeded Malted Bread Flour 16%
281g cold water
14g Extra Virgin Olive Oil
8.42g Salt
5.61g Yeast Instant DCL
2.81g Sugar
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Associate
Anybody know how to create these...
Commissario
I wish I could, I think it's a higher temperature bake for a shorter time? I've not been able to bake good crusty rolls.
Soldato
To get crusty bread, you need moisture, so put a tray of boiling hot water at the bottom of the oven during your bake.
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Commissario
Oh I can make crusty bread, it’s just making rolls with the texture of rolls and a crusty outside I struggle with.
Associate
Yeah my kind of guess is very short very high temp plus steam, I wonder if the glaze is just pure egg white. I get my flour from a local baker that makes great crusty rolls but I feel asking would be taking the proverbial. Maybe one day.
I've tried many times to get a result and came to the conclusion that you just can't replicate a comercial oven at home.
IE This type of thing....
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Yup same here.
Commissario
Took one of my bloomers into the local independent bakers and they sliced it for me.
It was proper fresh, had only been out of the oven for an hour and was still slightly warm. As it was being sliced, the doris said that it smelt fantastic. "Better than ours"
It was proper fresh, had only been out of the oven for an hour and was still slightly warm. As it was being sliced, the doris said that it smelt fantastic. "Better than ours"
Commissario
I need to know more as I’m really struggling to get a good soft roll. What machine, what recipe, what process please?
Panasonic SD-R2530XKC
1 1/4 teaspoon yeast
450g strong white flour
30g butter
1 tbsp sugar
1 tsp salt
1 egg (beaten)
250ml water
Standard 'dough' setting for white bread.
Shape and rest for 30 to rise (somewhere warm).
Then these were cooked at gas 6 for 15 mins, I had a few more on a lower shelf who actually came out a touch whiter and softer, so next time I'll either drop temp or time a little.
Couple tips, make sure no more than 1" gap between rolls, the joining together helps with softness, leave to cool under a tea towel as this also helps with softness.
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Commissario
Excellent, thanks. I'll give that a try. I have a different Panasonic but the dough programme will basically be the same. Gas Mark 6 is 200°C which is what I normally bake at anyway.
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Associate
Approved!
450g Flour 12%
250g Water
54g Egg
30g Butter
12g Sugar
7g Salt
4.4g Yeast
807.4/8=100.925
100g Buns then
Last edited:
Approved!
450g Flour 12%
250g Water
54g Egg
30g Butter
12g Sugar
7g Salt
4.4g Yeast
807.4/8=100.925
100g Buns then
Nice! What temp & time did you cook them?
Associate
200C no fan top/bottom element tray set onto a THICK stone in the lower part of the oven. 15mins they came out 209F so just perfect.
I sprayed them as I put them in the Oven. Raised the Dough for 50 mins, again spraying with water before covering with a dry tea towl as I found the dough a little dry.
Lovely dinner rolls, very soft but we found after 4/5 hours they started to dry out. So eat while fresh.
The stone just tends to keep the heat stable. but I'm sure you are aware, just for people that may be following along.
I've been making soughdough bread for many years now and I'm still learning different ways to create the perfect loaf. There is something really satisfying about creating your own soughdough starter and feeding it regularly for baking day.
Tip I just learned for Pan bread machine - some oil on the pan bearing - never done this over 2 machines/20years
machine had been squeaking I feared belt was slipping - after changing 'motor' capacitor a while back I thought the revived motor might kill the belt
I know paddle could get stiff if you didn't soak it thoroughly to get dough/cooked bread out after use - but had never oiled.
maybe I'll retry enriched doughs in Pan with butter/egg (do bakers ever do that for rolls) but till now 25% ish wholemeal loaves are just poolish+salt+dried-fruit+cinammom
machine had been squeaking I feared belt was slipping - after changing 'motor' capacitor a while back I thought the revived motor might kill the belt
I know paddle could get stiff if you didn't soak it thoroughly to get dough/cooked bread out after use - but had never oiled.
maybe I'll retry enriched doughs in Pan with butter/egg (do bakers ever do that for rolls) but till now 25% ish wholemeal loaves are just poolish+salt+dried-fruit+cinammom