Panasonic Breadmakers Tips and Quick Questions Thread

Diflower

I think it can sometimes just be the odd bag of flour. I had often used Tesco w/meal in a 50/50 loaf, with good results, but then suddenly it didn't rise properly.
Had wondered if the yeast was getting a bit old, but then used a different flour (Allinsons) and it was fine again.
The next bag of Tesco was ok too, but it has put me off a bit; I do buy other makes when they're on offer, but won't go to several shops just for flour.
Just wish Lidl did w/meal:)

Craftyscholar

Diflower wrote: »

I think it can sometimes just be the odd bag of flour. I had often used Tesco w/meal in a 50/50 loaf, with good results, but then suddenly it didn't rise properly.
Had wondered if the yeast was getting a bit old, but then used a different flour (Allinsons) and it was fine again.
The next bag of Tesco was ok too, but it has put me off a bit; I do buy other makes when they're on offer, but won't go to several shops just for flour.
Just wish Lidl did w/meal:)

My original flour was Sains own brand - the replacement was Tesco.
I think you are right about getting an odd bag which was different for some reason.

Jazzy_B

I contacted Panasonic when my loaves weren't rising well. They test flours regularly and recommended a couple I could try. They told me that the gluten content of flour varies throughout the year, and that the quality from different companies can vary. If I buy a bag from, say Tesco, if it's good, I go back and buy a few bags with the same batch number. If I get some that doesn't rise as well, I try a different brand. Before I discovered this,I was convinced my panny needed replacing every so often.

furballmad

I have had a morphy richards bread maker for years, used it a lot at first but found the bread a bit cakey and the loaf was always floury at one side, thought this was normal.
Started reading the forums and decided it might be an idea to get a panny. Managed to get one on ebay and collected last night. Left out the milk powder as advised on bread forums on here.
Well just had my first slice and WOW, it actually tastes like old fashioned bread, a much lighter more open texture.
Would this have happened with my MR bread maker if i had just left the milk powder out or is it simply down to the panny.
For anyone looking on ebay for a panny mine is the SD-253 it didn't say on the listing but it has a nut dispenser and keep warn facility that some of the newer models didn't have. This model is old but i only paid £30, so to me it's worth it. HTH

furballmad

Can i ask, does anyone know why the panny bread makers are so large compared to the other bread makers. Thankyou

dxm

I used a Panasonic for at least 15 years and loved it, so didn't hesitate to buy a new one when the thermostat died in the old one. What a terrible disappointment, after 3 months trying I still haven't made a decent loaf. It's definitely the new BM as the old one still works up to the point where it needs to bake. I use the wholemeal cycle, the dough in the new BM doesn't rise properly and is underbaked. Panasonic suggested that after baking I should put it in the oven at 200C for 10 minutes. Really not good enough.

sphinx5779

Hi all, this is my first post but I have read most of the previous pages - everyone seems so knowledgeable!

I would love some advice please on what may be a faulty machine (or not). I have had my SD2502 for about 3 weeks and have used it almost everyday. I have been obsessional about following the recipes in the instruction book that came with the machine, ensuring that nothing was forgotten and all measurements were exactly as stated. At first I was disappointed as all the loaves I made were too moist. However, by reducing the water by 10ml first with no difference, and then by 20ml the loaves are perfect in texure.:)

But I was having problems with the french & french rustic loaves as both were coming out like bricks and with a sunken top. I tried changing the recipe quantities and eventually managed to get a good french loaf by adding 1/2 tsp extra of yeast, (I had many costly failures though), I have not yet repeated this to see if it was a one-off success. Unfortunately everything I have tried with the french rustic has not changed it from coming out like so many bricks.:o I am worried that my machine may be faulty, perhaps a problem with the thermostat or something. Maybe the fault is on the french bread setting only.

My other problem is with the nut/fruit dispenser. It worked ok when I made the spicy fruit loaf and dropped its contents into the dough. Then when I later made a malted fruit loaf and packed the dispenser with sultanas it did not work and I ended up with just a malted loaf minus fruit:( I then made another and put the sultanas in with the rest of the ingredients first, and that time the empty dispenser opened when it should have done, but now I cant trust it.

Has anyone experienced anything similar to the above, or have any suggestions? Many thanks in advance.

sonastin

Hi sphinx - I'm afraid I can't offer any suggestions but didn't want to ignore your post. I have the SD2501 and I haven't had any problems with the french or french rustic - other than scratching my gum on the crust when it was toasted

My experience is the opposite - I have to add 10-20ml extra water for my loaves. I guess that it depends on the quirks of your machine and the room it is in. My kitchen is very cold at the moment and the bread is different somehow. Not sure if I need to add even more water or slightly less but the ambient temperature does seem to have made a small difference to the way the machine operates.

sphinx5779

Thanks for your reply sonastin. Does your french rustic bread come out risen? mine is always flat and even a bit sunken.

jdta09

Hi,
Quick question I wondered if anyone can help with.
I really like the softer bread that comes from the Sandwich program, but the loaf isn't big enough for decent sandwiches.
Is there any reason why you couldn't increase all the quantities to get a loaf nearer the the L or XL size?
What effect does setting the size have on the programs where it is possible, and why wouldn't it be an option for some types such as sandwich?

It'd be really nice to understand a bit more about the differences between the programs; for example, do some programs use a different temperature or have longer stages, and why are some options (ie, size and crust) only available on certain programs?

Thanks