Mini-baguettes in Panasonic SD-2511 bread maker

[French bread crunch]

Mini-baguettes in Panasonic SD-2511 bread maker

Category: Yeast bread

Ingredients
serum	140gr
salt	0.5h l.
wheat flour, premium	200gr
powdered milk	1 st. l.
butter	7gr
yeast	0.5h l.

Cooking method

• We put all the ingredients, starting with liquid, in a bucket of HP. We have few products, the bucket is large, so I recommend starting with a liquid component.
• We set the "French" mode and set ourselves a "reminder" for the time of the last cheating, I have it 2 hours 25 minutes before the end of the program.
• After the last deception, without turning off the HP, we take out a bucket, no need to be afraid, the temperature in the stove is less than 28 degrees, and we have no frost at home. We dump the dough on a silicone mat, I have it sprinkled with corn flour, or you can grease your hands with vegetable oil and oil for molding, then the baguettes will be smooth. If the spatula did not fall out with the dough, we take it out of the empty bucket with our hands, but it fell out with the dough on my own. We remove the spatula, with these baguettes it will no longer be useful to us.
• Then small dances with tambourines begin:
• We take the foil, I took the foil from the chocolate bar, it fits exactly in size, fold it in half lengthwise and then bend the edges 90 degrees. As in the photo.
• A lump of dough, to call it a bun, the tongue does not turn, we divide it in half and lightly stretch it into blanks, I didn’t roll anything, the dough is very soft and does not hold its shape, and we don’t need it.
• 
• We place the foil in a bucket in the middle, the pin from the spatula is inside the foil mold.
• 
• We put two blanks in a bucket, on both sides of the foil, pressing the "tails" of the foil to the bottom of the bucket.
• 
• Cut with scissors with sharp ends of the workpiece from above
• 
• Put the bucket back into the stove, close the lid. We did not stop the program, so the further process goes automatically.
• Turn off the stove at the signal
• 
• And carefully shake out our two mini-baguettes. Here they are at the fault:
• 
• Delicious and crunchy! Bake and eat to your health!

The dish is designed for

2 mini baguettes

Time for preparing:

6 o'clock

Cooking program:

Bread maker Panasonic SD-2511, foil, handles

Note

I had a dream to make baguettes myself, but everything turned out something wrong, then a tooth could be broken about them, then something completely incomprehensible to taste .. I even bought a baguette holder, but it only fits into a large oven in size. a city apartment, here in the village, I have nowhere to shove it, it doesn't fit anywhere.
And then, as usual, I scoffed at my Panasik, baking bread from half the norm of food, and got a small loaf, with a very crispy crust, it tasted like a baguette, but it looked like an ordinary loaf. And I remembered: someone at our HP, I think I spied it at Tumanchik, made molds for a baguette-like bread from improvised means. So I decided to try it.
The shape, of course, is not perfect, but it will be better only in a baguette holder. But the taste and crunch is a real baguette. Crumb - mortality, soft if broken, some kind of layered, rubbery. The crust is hard-crispy, in order to break off a piece and not crush the baguette, I had to cut it. The only bad thing is that they are small, 6 hours of cooking and baguettes swept away in a moment, it’s somehow not very rational For that I achieved my goal, my dream came true, I did it!
The only song from "White Eagle" that I can listen to

How delightful evening in Russia,
Love, champagne, sunsets, alleys,
Ah, summer is red, fun and walks,
How delightful evening in Russia.

Balls, beauties, footmen and cadets,
And Schubert's waltzes, and French bread crunch,
Love, champagne, sunsets, alleys,
How delightful evening in Russia,

How delightful evening in Russia,
Summer blazes again in the sunset blaze
And only the sky in the blue eyes of the poet
How delightful evening in Russia,
I barely managed to take a picture, my husband almost drove away with a stick, so that I could have time to take a picture. Dear ones, bake and eat well.

Ludaaaa!



I have no words! What a crumb, but a crust !!!))) And I just baked white from Talia, we'll finish it ~ I'll try your baguettes! Beauty, and more!

[Ritochka]

Oh, Ritochka, thank you, I'm so glad, how much I wanted to bake such baguettes ... They just fly away ... they are no longer there, while I was filling out the recipe, while I was walking, my husband said that the fulfillment of a dream must be washed, they opened nutmeg Tokay and baguettes they flew away with him, now I'm looking at the pictures, I'm licking my lips, I need to bake bread of normal size, so the baguettes are not earlier than tomorrow now, you won't leave them overnight

For that I achieved my goal, the dream came true, I did it!

Lyudochka, well done. Myakish -. Baguettes are beauty! Very seductive

[Mandraik Ludmila]

Mandraik Ludmila,
Lyudochka, well, you must have thought of something! What a fine fellow you are! A very useful invention. Thank you!

[Buttercup]

Buttercup, Lyudochka, what handsome guys you've got! It is a pity, very small, this is not to try only for us, lovers of bread. I will try to bake on Saturday for my grandchildren and niece on the road. And for myself I will bake white bread in yogurt.

This is beauty! You are our skill! I take it.

[Andreevna]

Andreevna, this is all our HP, here you read it, here you can see it, the collective mind, what can it do!
Yes, Anya, bake for half a day, eat for 5 minutes We just broke them and burst them, and ate them right away
Nina, oh, I'm so glad I liked it!
Thank you all for your understanding and attention!

Lyudochka, I admire your persistence and resourcefulness! That's what it means the stove has got into skillful hands! Well done! I'll bookmark it.

[Mandraik Ludmila]

Mandraik Ludmila, thanks for the interesting recipe, you must definitely try it. Moreover, I have a stand and baking dishes for 4 baguettes in cotton (not Panasonic). Where did 6 hours come from?

[Elya]

Elya, 6 o'clock, this is the time of the "French" bread program in Panasik. And I'm not sure about the taste if it's a different regimen. I made according to the recipe for French bread from Panasik in HP Redmond - absolutely, not at all, both in texture and in taste, and the recipe is one to one, the time and temperature of standing are very important, Panasik does not heat much and takes a very long time

[Mandraik Ludmila]

Mandraik Ludmila, Buttercupwhat a beautiful baguette .. well, no words .. super .. thanks

[kristina1]

kristina1, thank you, I am very pleased, I myself am very glad that I did it, there are two of me and my husband in the village, one baguette on the nose, but they are eaten up very quickly. Maybe I'll put it again today, but I'll do it according to this scheme, dividing foil portioned small loaves according to some other recipe, I really love experiments

[Mandraik Ludmila]

Mandraik Ludmila, Buttercupexperiment darling ... success

[Mandraik Ludmila]

Mandraik Ludmila, wow, I have a French bread program for only 3 hours 50 minutes (x / n Delta). If I decide, I will increase the proofing time.

[Elya]

Elya, the taste may not work, once 3h50 minutes, then the proving temperature is high, here for the authenticity of taste, it is better after kneading, by the way, the dough can also overheat from intensive kneading, it is better to turn off the oven and nurse the dough at a natural temperature for 3.5-4 hours, in in a bread maker, under a closed lid with three hand clicks, after the last one, arrange in the forms, let rise for 1.5 hours and bake for 50 minutes.
Elya, after I bought Panasik, I understood the difference in kneading compared to other HPs, I have the third Panasik, there were Mysteries and Redmond, but such bread as in Panasik never came out. It mixes so interestingly in it: a very wide variety of mixing speeds and some kind of pulse mode. And in others, everything was simple and the same: 10-15 preliminary kneading, first slowly then normally, 5 minutes of proofing and then up to 30 minutes of usual kneading, then proofing with periodic kneading.In Panasika, everything is much more complicated. Identical recipes turn out to be completely different in different HPs. Toko manual mode, in my experience, can simulate panasik modes

[Mandraik Ludmila]

Mandraik Ludmila, I realized, I have the usual mixing, I'm dreaming about Panasik.

[Elya]

Elya, I haven’t bought a panasik yet, to be honest, I didn’t believe it, I doubted that this could be ...

became a zealous Panasonic maniac

Well said!
Seen enough of your baguettes and so the Frenchman wanted. I haven't baked it for a long time.

[Svetochka]

Svetochka, yes, it is contagious, spread by browsing the pages and reading the posts of the Bread Maker

[Buttercup]

Buttercup, Luda, exactly. And Rita also tells us what we missed.

Yeah, we are all like that, those who came and stayed, these are such special people who are a little advanced in preparing food, especially bread, we are few, but we in vests with bread makers

[Mandraik Ludmila]

Mandraik Ludmila, the crumb is magical, fibrous, soft! and you are a noble inventor, you got used to making such a miracle in a bread maker!

[Mandraik Ludmila]

Mandraik Ludmila, such a beautiful crumb! I just want to smear and bite with butter!

[Ava11]

Ava11, so everything our Bread Maker does not allow to live in peace, throws up ideas and I want to try everything
Matilda_81, oh my husband and I just so sharpened, about butter and did not remember.
Now, using this method, with a separator, I want to bake another bread - portioned

Now, using this method, with a separator, I want to bake another bread - portioned

And here it is - the replacement of the MINI bread machine

[Natasha]

Natasha, "If you want to live, you will not be so hot" If you really want something, then at least by washing, at least by rolling - we will do it! Then I'll unsubscribe in Panasiks and take pictures, the dough is already standing, Ritochkino, with my alterations, well, as usual

[enough]

I'm ready



That's when the recipes say to use premium flour, it drives me into a stopper. They don't sell me this here, or I don't know
I took flour, which ... probably she's some kind of pastry

In general, I had a bun, I didn't dilute it (in vain), although I know that for HP you need a softer dough. When kneading, I helped to grab everything into the batch with a silicone spatula, since there is not enough dough and it does not get everywhere.
She interrupted baking 10 minutes before the end, otherwise it would have burnt.

Although not entirely successful, this baguette Myakish looks like a bakery, but the taste is like a baguette The family has not tried yet. I will still bake, from my usual bread flour

PS: Found mine post with a homemade baguette holder made of aluminum form... But I did not guess to make a partition in a bucket - I did not have enough dream power, how enough from Luda.

[Natasha]

Natasha, I think we need to bake with the flour on which you usually bake your bread, but what if we have different markings. Vaughn Admin, well done, invited girls from abroad to try to create a comparative table of flour, otherwise we really confuse each other



The bread turned out to be fried, but for sure, you need to turn it off early, something I didn't finish, here is the collective mind - always better than a single one!

The baguettes are incomparable, I have been looking for a new recipe for new mini molds for a long time! Now I found it! Lyudochka, thank you very much and sincere!

[Rada-dms]

Rada-dms, please, I'm glad that my work is interested, I'll be glad if you like it

Vaughn Admin, well done, invited girls from abroad to try to create a comparative table of flour, otherwise we really confuse each other

Where did she suggest it?

The topic is about flour, you have to ask her herself something about how to determine the grade of flour, there a girl from Israel tried to figure out what to consider the premium flour from their assortment

[Buttercup]

Buttercup, a wonderful solution to fulfill a wish

I baked more baguettes, to save time, with a delayed start, so that I could get up in the morning, shape and bake.If it were possible, I'd rather make the dough with a delayed start, and then put the baking for a shorter time, about 40 minutes, but the timer for the "French dough" is not provided.
I made a grayer dough: I mixed it with 50 g of v.s flour, 100 g of flour 1c. and 50g flour 2.c., the rest, as in the original version. I liked it, tasty and crunchy, but the baguette taste is not the same, similar, but not quite the same, but they have risen a little stronger and become higher, I will work on the composition, so that it would not be entirely on premium flour

In the first photo, the light side of the top baguette is the side in contact with the foil. The pulp is layered and very airy.

[Mandraik Ludmila]

Mandraik Ludmila,
Lyudochka, and if so:
French program, timer for 9-30 (as an example). Alarm clock for 7 o'clock. At 7 in the morning, quickly to the stove, you make baguettes without interrupting the program, and at 9-10 you forcibly turn off the oven and take out your baguettes. I don’t remember how long it takes to bake in French, I counted on 50 minutes. I do this sometimes in the morning to bake buns.

[Alexandra]

Alexandra, of course it is possible, but yesterday, after I had molded the baguettes, I went with my husband to the bees, returned after 3 hours, it’s all over, I don’t always have enough time to watch the stove during the day and turn it off in time, and the stove is not interesting for the night, well there are baguettes before bedtime Well, in general, these are my personal difficulties, but if there were a French dough with a timer, the dough would have waited for me

[Buttercup]

Buttercup, great idea with molding! I will definitely use it! Clever girl that has figured out!

[Irishkina]

Irishkina, yes, I licked off you, one might say, I don't remember where exactly

Tell me how you can replace whey and milk powder? Water and milk? Or might the replacement affect the taste and texture of the baguettes?

[Nataliya]

Nataliya, the recipe is taken from our instructions, we change the whey to water easily, but without milk powder - I can’t vouch for the taste. You can, of course, try to replace whey with milk, but on the other hand, there is milk bread in the instructions and there is a different taste ... Honestly, I cannot predict But definitely, without sugar and with butter Do it on water, without any milk, once no dry, I think it will be closer to taste than with whole milk ...

Thanks for the quick response. I'll try on water)

[Nataliya]

Nataliya, I think everything will be fine

I was not too lazy, drove to the nearby shops. Damn, no whey, no milk powder in either. There is of course whey, but all with the addition of fruit juice
I lowered myself near the shelf with baby food, it seems like there is also powdered milk in the composition, but also all sorts of oils and some other additives. I did not dare to take it.
Now I have rummaged through the forum, I found a topic about replacing milk powder with whole milk. (I don't know how to insert a link to it here, suddenly someone will come in handy)
Powdered milk means I will replace it with whole milk, but whey just have to be water.
I understand that you are based on the recipe for French bread from our instructions?

And another question. Is milk powder sweet or not? When replacing with whole ones, you need to add a little sugar or not put in at all, do you think?



Sorry, I tortured you completely

[Nataliya]

Nataliya, did not torture, everything is fine! Don't need sweets, the taste won't be the same. I brought myself milk powder from Belarus, but they say it happens in Lenta. I looked for baby food the same, but I could not find it without palm oil, though I was not really looking for it. Yes, the recipe is "French". I have my own whey, I make either cottage cheese or my own cheese, so that there is not enough left, I bake everything on whey, do not waste the good Now I will look for Temka, I will find - I will insert



Replacing milk powder with regular

Replacing milk powder with baby food:
Powdered milk




But, nevertheless, in my opinion, the taste will not be the same, I would have baked it without any milk at all ... Here milk powder is added most likely as a source of protein, in my experience, for feeding the yeast during a long standing period, I think so.

I didn't get to the Ribbon just a bit.I'll try half the milk and half the water. Only now I can’t decide yet I can’t make baguettes or be too lazy and a loaf. Of course, I would like baguettes, just if in the morning you guess with a delay it is what time you need to get up so that they are ready by 8 in the morning. And on weekends I want to sleep so

[Nataliya]

just if in the morning you guess with a delay it is what time you need to get up so that by 8 in the morning they would be ready

Nataliya, it's about 6 to get up, I could not
There is a nuance, it is possible and better to put program 20 - "French dough", on your 2510, and baking for 40 minutes, and even with such a small amount of dough, it turns out very crispy crust. But in the morning you may not hear the beeping, the panasik is very quiet ...
For which I adore him - does not wake me up at 4 in the morning, if I put bread in the evening

Unfortunately, the delay in the French test cannot be done

[Nataliya]

Unfortunately, the delay in the French test cannot be done

Nataliya, yes, unfortunately

So, what if you do it on the French dough, after laying the baguettes back to HP, after what time should you turn on the baking?



Or maybe you can knead with a delay for the morning on a pizza, then leave it for a while to come to HP (and at this time while sleeping), wake up, form the baguettes, send them back for proofing (how much?) And then turn on the baking?