Do-it-yourself panifarin

Category: Bakery products
Do-it-yourself panifarin

Ingredients

Wheat flour, premium 450 gr.
The water is clean 260 ml.

Cooking method

  • Pour flour into a bowl, pour in clean water and knead a cool unleavened dough.
  • Cover with cling film and stand at room temperature for 1 hour.
  • Do-it-yourself panifarin
  • Then the fun begins. Pour cold water into a large container. Tear off a fist-sized piece of dough. We put it in water and begin to rinse the dough with movements, as if kneading the dough. In this way, we get rid of excess starch. Water immediately becomes like milk.
  • Do-it-yourself panifarin
  • We drain the water and pour it clean. Rinse out the dough again. And so on until the water becomes clear after rinsing.
  • Do-it-yourself panifarin
  • On average, you need to change the water 5 times. A piece of dough is significantly reduced in size and in consistency resembles "chewed" chewing gum - this is panifarin (raw gluten). We transfer the gluten to a towel or a clean sponge napkin so that the remaining water is absorbed.
  • Then we start again the "rinse" operation with the remaining dough.
  • From the original kolobok remains
  • Do-it-yourself panifarin
  • Divide panifarin into portions. I do it this way: I fill a measuring teaspoon of HP with panifarin. I lay it out on cling film, fold it, twist it and put it in the freezer.
  • When required, cut off a portion, chop finely, then defrost and add to the dough.
  • Panifarin is stored for up to 6 months.
  • Consumption from 0.5 to 2% by weight of flour.

The dish is designed for

32 servings

Time for preparing:

work itself -1 hour

Note

Not everyone has the opportunity to purchase such a mysterious beast as panifarin (in our area, in stores, they have not even heard of this).
Prepare panifarin yourself! It's not difficult at all!
And delicious and beautiful bread made from heavy flours!

P.S. By the way, the starch that has settled on the plate crunches after rinsing out in the same way as potato.

MariV
Tatyana, very interesting! And what kind of flour and what quality - baking flour, for a pastry shop or general purpose?
Orshanochka
MariV, Olga in our wilderness is not indulgent with a variety of flour. So I use a general purpose I / O.
MariV
Orshanochka, Tanya, thanks, I will definitely try to do so!
Admin
Tanyusha, THANKS for the master class! Very interesting and informative! Useful for many who are interested in panifarin
mamusi
Quote: Orshanochka
delicious and beautiful bread made from heavy flours!
Let's try!))) Well done! Thank you.
I take ...
Orshanochka
Admin, mamusi, girls! Use it to your health!
Wiki
It turns out that panifarin and seitan https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=475046.0 are practically the same thing?
MariV
Probably, gluten is also there - to panifarin and seitan ...
Orshanochka
Wiki, Panifarin, gluten, gluten are the same eggs, only the view from different sides. And seitan is a boiled wheat protein. And in baking you don't use it in any way - this is an independent dish.
Trishka
"So this is what he is - a reindeer" (s), that is panifarin, but it turns out everything is just to disgrace!
Thanks for the detailed recipe and MK!
ninza
Tanyusha, thanks for the science!
Irina.A
Orshanochka, Thank you! She put aside recipes that used panifarin. Now let's try.
Orshanochka
Trishka, ninza, Irina. A, , Nina, Irina not the gods burn the pots. I will tell you a secret, we have been using such a thing for a long time and still - on fishing - it does not fall off the hook and the fish bite perfectly But that's another story ...
Try girls - everything is in our hands!
I am suffering with our flour - I can’t bring one recipe to mind. With one torment, well, with another, well ...Can someone try to "wash" the Russian flour? I am interested in the ratio of the initial product to the final product. If the initial weight is flour 450 + 260 water = 610g (I measure everything exactly on an electronic scale), and at the exit it is 212g. Roughly speaking, our Belarusian flour contains 30% protein (gluten, panifarin, gluten) well, a little less. It's just that according to many recipes from Russian girls, when I cook, I have to add 1-2 tbsp. l. flour, otherwise the bun is smeared along the bottom of the HP.
lady inna
Orshanochka, Tatyana, that's just a huge THANKS! And then, after all, it is far from often and far from every corner of our Immense Panifarin you will meet.
Tatka1
Orshanochka Tatyana, and I always bought and added rye bread when baking. Now I will definitely do it myself!
Thanks for the recipe!
galsys
And I hear about such a miracle for the first time .... Thanks for the recipe!
kristina1
Tatyana, super, super, super ... fairy tale ...
Orshanochka
lady inna, Tatka1, galsys, kristina1, girls, you completely embarrassed me Prepare for the joy of yourself and your loved ones!
I just think that if you dry this dough like pasta or in an electric dryer, and then on a coffee grinder, there will be powder. Although it is already convenient for me, but for the sake of 212 g, starting an electric dryer is somehow not a camilfo.
lady inna
Orshanochka, do not be embarrassed, but you just made a little sensation here. So I am not the only one who avoided recipes with panifarin.
Orshanochka
Here's what I fished out of the universal mind:

Gluten is a tough elastic gel formed by the proteins of wheat flour. This substance, dried under special conditions, is dry gluten. Dry gluten can be added to any baked product. The more gluten in the dough, the more this elastic mass can hold the bubbles of carbon dioxide formed during the fermentation of the yeast. Consequently, the dough will rise better. Since the gluten frame of the dough is reinforced with added gluten, this will prevent the dough from falling off during the lifting process. This is especially important if you are a beginner baker, and while it is difficult for you to determine the amount of water and yeast added to the dough. If you add more water and yeast than necessary, gluten will save the day and the bread will turn out good.
In addition, gluten reduces crumb crumbiness and prolongs the shelf life of products. This is due to the swelling of proteins that absorb most of the moisture.
All of the above advantages of gluten are very important if you bake bread from a mixture of different types of flour or only from rye flour. For example, rye and wheat. Proteins of rye flour do not create gluten. It is possible that the flour you bought is not good enough either. And in order to get a good volume of bread, you still need to add gluten.

Today I weighed my portioned ribbons: 2 at 26gr, the rest at 25. Just a potsayka turns out to be 5 gr. I usually bake at the rate of 500 grams of flour, so it is the most for me (at the rate of 1% gluten from the total flour).
Helen
How interesting!!!
izumka
Orshanochka, Tatyana, thanks for the recipe! Already done, only from my dough after washing, 150g remained. And the question is, for the dough, add 1% of gluten from the total mass of dry flour, or like this? If this is a calculation for dry gluten, then this homemade one is not needed anymore?
Orshanochka
izumka, thanks for reporting the result after washing. What flour did you use? General purpose B / C?
for the dough add 1% gluten from the total mass of dry flour or like this? If this is a calculation for dry gluten, then this homemade one is not needed anymore?
It all depends on what kind of bread you are preparing: if it is wheat-rye (or with the addition of buckwheat, oatmeal, etc., etc.) - then that calculation is enough that I gave earlier. If purely rye, then it is better to take more - 2%. In any case, you need to try it exactly for your flour and for your recipe. You see what the difference is in gluten: from our flour I have 212g after washing, you have 150g. I only use raw (frozen) panifarin.
y-turina
I do that too when I bake Sinabona buns.I have a recipe for these buns that requires flour with a high gluten content.
Orshanochka
y-turina, Julia, what kind of buns are they?

I add ... I have already found that STE is such a beast.
izumka
Tatyana, we have ordinary flour of the highest grade, no other. But this year it has a small amount of gluten, I always add more to bread than according to the recipe. Otherwise, the roof falls off (which was not the case before, when there was good flour). Therefore, I washed more so that this recipe appeared very in time
Orshanochka
izumka, I am glad that it came in handy in time. With our flour, I always have to add 2-3 tbsp of over-recipes. l. flour. But I am guided more by the kolobok. Well, the time for autolysis was increased to 1 hour.
MariV
Today I was making gluten. Rinsed not 5 times, and not 10, and not 20, but until the water was transparent. Now it lies on the gauze, the liquid dumps.
But here's what I did

Do-it-yourself panifarin

The flour is good, bakery, advertised on our website - somewhere there was a video about flour testing. Why, I wonder, is such a heterogeneous structure?
lady inna
MariV, Olga, really, I wonder ... And what kind of flour?
MariV
METRO ARO top grade. I put it in the freezer, I will bake rye, I will add.
Orshanochka
MariV,
Why, I wonder, is such a heterogeneous structure?
And she, the structure really turns out to be heterogeneous (in the last photo of mine, where on the scales, the structure is the same as yours, bumpy. Only I did not understand something by color: something gray with inclusions of white Or is the color rendition distorted?
Olga, how much by weight did the final product come out? It is very interesting to me.
Rinsed not 5 times, and not 10, and not 20, but until the water was transparent.
Duc and nat - rinse until the water is transparent. It's just that I rinsed in a large amount of water - my food bowl will be 7 liters, so it came out on average 5 times. I rinsed out a couple of pieces in 6 times.
Newbie
super! to bookmarks! And the size of a teaspoon, what is the weight of flour?
Orshanochka
Newbie, well, I measure with a teaspoon from a bread machine - 5 grams is placed there - that's enough for laying wheat-rye bread (well, like for my flour) based on the total weight of flour 500g. If purely rye, then you need to take more - 2, or even 3 teaspoons (tobish 15 gr)
Newbie
thanks, understood
MariV
Orshanochka, the color rendition is like that - a gray mass with white inclusions. Why - how do I know? This is the first time I'm making gluten at home.
Orshanochka
MariV, Olga, this has never happened to me
I baked bread yesterday according to this recipe https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=3341.0
with homemade panifarin. I didn't waste time on trifles, put a 5 gram bubble, and the bread itself was made for a sample of 500 grams (never baked with buckwheat flour before). The bread turned out to be very fluffy, perforated.
Do-it-yourself panifarin
The roof is pretty much dented by my husband - he cut off a crust from very hot bread.
I'm waiting for the malt to arrive, otherwise it's over. I'll start baking rye breads again.

izumka, I see you also baked this bread. Did you make Panifarin yourself or purchased? Just wondering.
izumka
Tatyana, why should I buy it now According to this recipe I did it and lies in the freezer. I also put 5 g, I really liked the crumb!
Orshanochka
izumka, here ponazovut overseas words, and the people are scared, but it turns out panifarin, it's so simple.
Serg22
Tell me please, the phrase "I put 5 grams", it means that such a piece should be thrown into the bread maker or what? Do not grind, or dry and grind, but defrost and throw right out of the freezer? I don’t understand. Here is such a tiny piece, will it knead everything in the dough itself?

I have a problem. I bought flour, just for testing, cheap, supposedly the highest grade of bakery, but in a bread maker this was kneaded, in short, the bun does not look like an ordinary bun. For many years I have been baking both in a bread machine and in production, but I have not seen anything like this. It is sticky, yellowish in color. And so sticky that my hands just stuck clean when I took it. That is, the bun was not smooth, but all like a ragged one. It is impossible to clean the dough off your hands. Just wash well.Then I try Krupnov flour, an average price category, between Macfa and this incomprehensible one, it's so nice to look at the kolobok. White, plastic, practically does not stick to hands.
What kind of flour is this then and how to fix it. I saw this topic and thought, maybe there is no gluten at all. In this cheap flour Kuban Tikhoretskaya flour is called. HSE, squirrel 13. I tried pancakes. I think at least use it in them. So some kind of tough and sticky. Though greased with butter. Stuck in my throat. Only with liquid. push through. Yeast pancakes. How to fix it so as not to throw it away.
Orshanochka
Serg22, Sergey, I apologize for not answering right away - I was absent at home.
Tell me please, the phrase "I put 5 grams", it means that such a piece should be thrown into the bread maker or what? Do not grind, or dry and grind, but defrost and throw right out of the freezer? I don’t understand. Here is such a tiny piece, will it knead everything in the dough itself?
I don’t throw a whole piece. First, I rubbed frozen on such a grater
Do-it-yourself panifarin
And then I just cut the frozen piece finely with a knife, if you ate the entot piece, you defrost it - you won't cut it - it sticks to everything and the pieces stick together again tightly. I put the chopped panifarin directly into the HP bucket.
For many years I have been baking both in a bread machine and in production, but I have not seen anything like this. It is sticky, yellowish in color. And so sticky that my hands just stuck clean when I took it. That is, the bun was not smooth, but all like a ragged one.
But this flour, perhaps, contains the most gluten. Because the washed dough is also very uneven and, as you say, torn. For the sake of interest, one could wash such a dough at least a gram per 100 flour. And if there is an electronic kitchen scale, look at the percentage output. I usually got 30-34%. Izumka came out 25%. And I myself recently bought another flour for a share. And if before, on another flour, I always added flour to the correct kolobok, now, on the contrary, the liquid has to be added. I went and looked at my flour - several varieties: in the premium flour - 10.3 protein, and in the 1st grade flour - 10.5. And protein is gluten (gluten, panifrin). I think (I myself have not encountered such flour) that you just need to dilute it with flour with a lower protein content if you are baking wheat bread.
Serg22
Tatiana thanks!
I will definitely do my dough laundry. The scales are there. Himself already wondering what kind of flour this is. Unsubscribe then here.
Orshanochka
Serg22, Here I was blunt at rested kitchen and kept thinking about your flour. I have an assumption that your flour is made from durum wheat, since Kuban. As far as I know, the Kuban, Stavropol and Krasnodra Territories are engaged in the cultivation of durum wheat. And Panifarin is best obtained from durum wheat varieties - the yield is greater (but this is not from my own experience, but from a heap of shoveled information). So it is possible that it is better to make panifarin from this flour. But in any case, you intrigued me very much. And if it doesn't bother you, write the result, please!
Serg22
So, out of 350 grams of the finished kolobok, 88 grams came out after rinsing. Now I will rinse Krupnov flour. Gingerbread man 350 is ready.
I continue. The result from Krupnov is 133 grams. This is the difference. The price is 36 and 56 rubles. Makfa, for example, in the same place in Magnet 77.
And now the funniest part. Everything to the last letter, the plant, equipment licensed from Switzerland, GOST, email and address of the enterprise are the same. Different packages and different prices. Well, a different way out after washing.
Well then, what, put panifarin out of it in a cheap one.
Orshanochka
Serg22, Sergey, you got a yield of 25%. And I have always sinned on Belarusian flour, but it turns out not so bad, since the yield is 30-34% Should I go to wash the newly acquired flour ...
Serg22
Quote: Orshanochka
Should I go to wash the newly acquired flour ...
And now I will go to the neighbors to test flour, who has what. We'll see. A fascinating business.
Orshanochka
Serg22, Sergei, well, if the neighbors are normal, then you can take a walk.We live here in the village with neighbors together (yes, we have only 6 apartments in the entrance)
Serg22
Today I bake classic French at 490 flour. 200 cheap, 290 Krupnov more expensive, well, a piece of panifarin, a tablespoon, sliced ​​frozen. There are 10 minutes left, the height of the bucket, I remember exactly, is more than a centimeter by 1.5-2. The meaning is of yesterday's washing of the kolobok. I will now always keep it in the freezer in reserve. The gingerbread man had to be corrected plus 1.5 tablespoons of water. The roof is good. During the first batch, I didn't like the look of the kolobok, in the second batch, when I pulled out the shoulder blades, it seemed like nothing like that. In his hands he gave it an even shape.
Orshanochka
Serg22, Well, I don't add panifarin to wheat bread, I put it only where there is heavy flour: toasted, oatmeal, rye. Let's wait what happens. And if it is not difficult for you to exhibit a photo of bread with panifarin, then exhibit it.
During the first batch, I didn't like the look of the kolobok, in the second batch, when I pulled out the shoulder blades, it seemed like nothing like that. In his hands he gave it an even shape.
I would not like to seem intrusive, but I will repeat myself and quote a little: one of our bread makers old-timers CHUCHELKA Natasha always wrote about autolysis. I always do that now. The bread turns out to be just extraordinary fluffiness and softness !!!! So, as the CHUCHELKA taught, on the program I knead the dough only from whey (water, milk, whatever you like) + salt + sugar. Then I let it stand for about 1 hour, and only then I add fats (vegetable oil and Saf moment yeast) and start the program either basic or French.
Serg22
I already chopped off a piece of pink from him 15 minutes ago, how I love them. I will not say that straight ah. But taking into account 200 grams of flour, of which the bread was generally 3, or maybe 4 cm lower, could not rise at all, there is still a sense. I have her 2 more with a small kg. So I'll use it.

I absolutely do not like to add any fat and sugar components to French. Water, flour, salt, yeast. Sometimes a little dried onion. Here is the pizza dough, yes, I put the fat part in an hour somewhere, for plasticity it is supposed to.

Bread maker Moulinex baguette (24th kind, old), 490 flour, 240 water. 1 dimensional salt. yeast saf-moment 1.5 measured to the oven. Weight in the oven, mode 750, medium crust. 3.39 in time or something. If you take French bread flour from Panasonic 465 to 275 water, the roof falls, almost guaranteed. I make the bun denser.

ps I added about 30-35 ml of water, so there is still more flour than the Panasonic recipe by 25-30g. The head cooks something bad, the weather is likely.

And yet, I don't know if it has a strong effect or not. It's cool enough in my kitchen now. About 19 degrees. I turned on the stove for 30 seconds. for heating. Warm it up and water a little. But then the bun was still quite cold in his hands. She starts to warm up a little bit only after the second batch. But the test mode is immediately heated. 1.20.

You can try to put the first proofing in a multicooker at 30-32 degrees. Then return it back in an hour.
Achieve porosity as https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=153747.80 it will turn out navryatli. As they wrote there, except for Panas, nowhere else is such a Frenchman obtained.

ps2 In the photo it turns a little yellow, or there is not enough light. The crumb is actually a nice color, light enough.

Do-it-yourself panifarin

Other recipes in the section "Ingredients and accessories for baking bread"

Universal non-stick mold release
Universal non-stick mold release
Making malt at home
Making malt at home
Rice flour at home
Rice flour at home
Wheat germ flour
Wheat germ flour
Beet syrup (molasses)
Beet syrup (molasses)
Scented sugar
Scented sugar

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers