Panasonic Breadmakers Tips and Quick Questions Thread

santer_2

Thanks Swan

http://www.thefreshloaf.com/node/18577/all-purpose-flour-vs-bread-flour-pizza

Apparently it has less gluten but is on offer from 50p a kilo

http://www.jjfoodservice.com/product.cfm/Belloforte-Strong-White-Pizza-Flour-1x16kg/PIZ216

Swan_2

santer wrote: »

Thanks Swan

http://www.thefreshloaf.com/node/18577/all-purpose-flour-vs-bread-flour-pizza

Apparently it has less gluten but is on offer from 50p a kilo

http://www.jjfoodservice.com/product.cfm/Belloforte-Strong-White-Pizza-Flour-1x16kg/PIZ216

the Fresh Loaf's a great site, I can get lost for hours on the forum there

that's a good price, have you already got some, or are you considering buying? I wish I lived near one of their (JJ's) outlets

santer_2

Have ordered some for collection tomorrow, will post the results.

Got 24 cans of coke for £5:99 as well

JJ deliver but usually minimum £100 order

Is TJ near you?

http://www.tjfastfood.com/products/info.asp?CategoryID=17&ProductID=903

Leicester?

Swan_2

hi santer

I'm in the East of Scotland, so not near any of those distributers unfortunately

we have good Asian stores & Chinese supermarkets, but nothing like JJs or TJs as far as I'm aware

Dippypud

Honey_Bear wrote: »

Following advice on this and other Panasonic threads, I managed to track down a very old model second-hand to find out whether we wanted a breadmaker - and I love it! I have two questions, and I've searched the thread but can't find any other people who've had the same problems.

1. I made a pizza dough in the breadmaker last night, used half of it to make a pizza which I then topped and cooked in the oven. My pizza dough never, ever cooks in the middle when I do this, so what I am doing wrong? Should I be pre-baking the nude pizza base? Or is it possible that mozarella is just too watery? Any suggestions would be really appreciated.

2. I'd love to try the Anchovy and Sun Dried Tomato loaf today, but I don't have any Brown flour - only wholemeal or white. I'd prefer it as a white loaf anyway which is why I don't have any brown. What are people's views on this?

Swan wrote: »

Hi, glad you're enjoying your breadmaker

have you tried putting the pizza on to a pre-heated oven tray? you let it rise on a thin board well dusted with cornmeal or semolina then you can slide it on to the tray the oven

if nothing else helps you could consider a pizza stone, Aldi have them quite cheaply from time to time

I find the mozzarella-esque cheese you get in blocks works best on pizza, buffalo's definitely a waste


you could mix white & wholemeal to make brown, but if you prefer white go ahead & make it the way you'd like

To cook pizza to it's best, make sure the oven is at it's hottest.

Try a mix of white and wholemeal flour...
the wholemeal is a little heavier when cooked...

Oops, just read the posts...glad the white flour worked well...

santer_2

Pizza flour fine, slightly denser so will adjust amounts and probably get it right near the end of the bag.

Dated for use until May 2013 so good for £8

Honey_Bear

I think with everyone's help and a little reading of a few cookery books I've found a way of making the pizzas work. I made a batch of dough again, shoved it in the fridge for 24 hours and then got the oven screaming hot. Although I tried the pre-heating the baking tray that bit didn't happen in the end because I was attacked by feebleness at the precise moment I should have transferred the uncooked dough base.

At the same time as cooking the topped pizza I baked the nude base (oh er Mrs) for five minutes, bashed out the air pocket and froze it once it had cooled. Jamie Oliver's suggestion is that you then take the frozen part-cooked base out of the freezer, top it and then with the base still frozen whack it in a hot hot oven, but for an extra five minutes. It worked!

I have also now managed to track down a second second-hand Panny because I am absolutely terrified of the first very ancient one breaking down and not being able to find another cheap secondhand one! I made a rapid wholemeal loaf in it yesterday and am testing the overnight type timer on a large wholemeal tonight, so if that works I can relax about being Pannyless in the future! Just out of interest, does anyone have a rule of them about how long these fab machines keep going?

hansi

I fear my Panny is on its last legs. The last two loaves didn't mix properly and came out in a very odd shape, and I baked a medium size loaf today, and it didn't event stretch tothe full capacity of the mixer and came out as a small loaf:mad:

Honey_Bear

It occurred to me whilst looking for the successor to my incrediibly ancient first one that I found on germtr@ (SD10 for goodness sake!) does anyone know of an engineer or how to find one, that could fix these wee beasties? In my experience if you can find the 'person who can', they are an absolute find.

Craftyscholar

Interesting :think:

Panny 256

I only make the same two loaves Brown or 50/50 Wholemeal
all other ingredients the same brand - the flours were all the same brand as well
I have never had a problem

However the last three brown loaves I made, while edible, did not rise as much (or possibly rose and dropped).

Yesterday I bought a different brand of Strong Brown - just made a brown loaf which rose as it should.