Panasonic Breadmakers Tips and Quick Questions Thread

honeythewitch

jdta09 wrote: »

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

Its absolutely infuriating isn't it? I can see how for instance the french bread might possibly rise too much to fit in the pan if it was on an extra large setting but i see no reason why you cant adjust the crust.

I think you get a longer kneading time and bake, to suit the size, and the temperature might vary with the type of bread.

JulieM

jdta09 wrote: »

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?

Re the last paragraph, do you have the instruction booklet? If so, there's a section which gives detailed timings for each process in every programme. It gives the timings for Rest, Knead, Rise and Bake but not temperature. I can see that a sandwich loaf has a longer resting time and a longer rising time than a basic loaf.

silly_moo

Hi I have a quick question.

Normally we use bread flour from Lidl. Last week we bought strong white flour from Tesco and the two loaves we made were less white, smaller, more dense and slightly sunk in the middle. Is this normal for Tesco flour? We normally add 10ml more water than in the recipe book with Lidl flour and did the same for Tesco. Maybe that's the problem?

Swan_2

silly_moo wrote: »

Hi I have a quick question.

Normally we use bread flour from Lidl. Last week we bought strong white flour from Tesco and the two loaves we made were less white, smaller, more dense and slightly sunk in the middle. Is this normal for Tesco flour? We normally add 10ml more water than in the recipe book with Lidl flour and did the same for Tesco. Maybe that's the problem?

Hi sm

the liquid might well be the problem, there was someone else with a similar issue with Lidl & Tesco flour the other day, have a look here ---> link it's a short thread so won't take long for you to read

hope you get it sorted out

silly_moo

thanks Swan

I read the thread you recommended and will try less water next time. I quite like the denser texture tbh but don't like flat loaves so it's a trip to Lidl if this doesn't work.

JadeOrchid

Good morning all.
I was going to ask about the lidl flour, my last 3 loaves from 2 different new bags of lidl flour have come out flat, uncooked in the middle and very done looking on the outside. This was on a rapid setting and 2 french loaf settings.
Is there a current problem with the flour? I somewhere between the 3 loaves I opened a new sachet of yeast too so I don't believe it's the yeast.
Having previously used the lidl flour with no problems before (but not for a while), I asked my dad to pick these up for me especially earlier this week. Haven't had a chance to pop back out to buy new brand of flour to test but is this likely to be my machine or the flour?
Any one else having this issue?

JadeOrchid

will post in the bread problem thread, perhaps more appropriate there.

Tiddlywinks

I use the Waitrose Essential range of flours and find them really reliable:

http://www.waitrose.com/shop/ProductView-10317-10001-2734-essential+Waitrose+strong+white+bread+flour

http://www.waitrose.com/shop/ProductView-10317-10001-94660-essential+Waitrose+strong+brown+bread+flour

I also use their Canadian strong flour if I'm doing a special recipe.

Always use Dove yeast as well... fingers crossed, I haven't had a failed loaf for years (other than the one and only time I left the paddle out).

JadeOrchid

Thanks Tiddlywinks.
I've went through the steps making different loaves changing yeast satchet from unopened box, different bag of lidl flour, different (more expensive) flour brand and was still getting flat loaves.
I had 2 more attempts before my had to deem my beloved BM as broken.
Tried a completely new tin of yeast and I had a perfect loaf.
Then made a loaf with new yeast and the lidl flour, perfect.

No idea why the box of yeast I had was weird, it's got a best before date in the summer of this year and was in sachets.

:p So glad it wasn't my machine (or the lidl flour)!

Honey_Bear

Hi fellow Panny lovers. I'm being greedy with questions, but if anyone has any of the answers to these, I'd be really grateful.

Vitamin C v Lemon Juice

My (expensive) jar of Vit C powder is about to run out and with all of the problems with flour at the moment I'd like to carry on enhancing the yeast. I put a proper squirt of Jif-type lemon in the last 70% wholemeal loaf I made instead of some water as I'd read somewhere you could use lemon juice.

The loaf had a very open texture, much more so than I'm used to unless I forget to add butter, and the top had obviously risen and fallen back in. It tasted absolutely fine and wasn't a problem in any other way. Was I a bit too generous? Should it have been just a few drops?

Milk Powder

Could someone advise me why some people prefer not to use milk powder?

Butter and Olive Oil

Very, very occasionally we have a Italian lodger who brings an exceptionally wonderful bottle of homemade olive oil - as we have now with a Sardinian. In a wholemeal loaf, would anyone consider using that instead of butter, or given that the bread is cooked would it be more sensible to just substitute ordinary olive oil for the butter. And if so, how much olive oil would you use in place of 15g and 25g of butter?