Panasonic Breadmakers Tips and Quick Questions Thread

Andytheb

I researched a lot before I bought my panny and a couple times where I saw someone had this happen it was because the yeast had gone bad.

Have you tried using a new batch of easy bake yeast?

raphanius

tried new yeast yesterday bread came out perfect from scratch and then my OH worked out what i did wrong the panasonic recipes use cold water and the hovis say use tepid water on their mixes. the bread must have overheated killing the yeast!

Andytheb

raphanius wrote: »

tried new yeast yesterday bread came out perfect from scratch and then my OH worked out what i did wrong the panasonic recipes use cold water and the hovis say use tepid water on their mixes. the bread must have overheated killing the yeast!

Ah good to know and my decision to pay a bit more to get the yeast dispenser model is justified!

terra_ferma

Andytheb wrote: »

Ah good to know and my decision to pay a bit more to get the yeast dispenser model is justified!

If the dough is to hot wouldn't the yeast be killed when it's dropped anyway?
(don't know at which stage it's dropped, would imagine fairly soon after the programme starts, but maybe not?).

Andytheb

terra_ferma wrote: »

If the dough is to hot wouldn't the yeast be killed when it's dropped anyway?
(don't know at which stage it's dropped, would imagine fairly soon after the programme starts, but maybe not?).

I've started putting mine in on a timer at 9pm to be ready by 9am so it has plenty of time to rest.

just did a french bread last night and it turned out fantastic this morning, really nice looking bread!

terra_ferma

Andytheb wrote: »

I've started putting mine in on a timer at 9pm to be ready by 9am so it has plenty of time to rest.

just did a french bread last night and it turned out fantastic this morning, really nice looking bread!

You didn't answer my question, if the bread was made normally, without a timers wouldn't the yeast be killed anyway if the bread's temperature was too hot? Unless it's dropped quite late in the process, which would seem strange, but maybe that's what you mean?

Andytheb

terra_ferma wrote: »

You didn't answer my question, if the bread was made normally, without a timers wouldn't the yeast be killed anyway if the bread's temperature was too hot? Unless it's dropped quite late in the process, which would seem strange, but maybe that's what you mean?

During the rest period it makes sure the internal temperature is correct before it starts kneading and the yeast drops in automatically at one point. I'm not sure when that happens but it seems to work well and I don't have to worry about it touching the salt.

I'm pretty sure that if the water was too warm that the rest period would be longer. Even boiling water would cool down enough after 20 minutes of resting and the maching looks like it does at least 45 minutes of rest even without the timer on so I'm fairly certain that the yeast won't spoil because of temperature

pollyanna24

Just dug my Panasonic sd253 out of the loft with the intention of making all my bread in it again.

However my local shop does not have the powdered milk that the recipes suggest. It says u can substitute real milk instead of this, but u have to put less water in accordingly.

Do I substitute all the milk for the amount of water it says, or only a bit of it, it doesn't say?

Bennifred

I find that just leaving the milk out altogether doesn't affect the bread. I don't change the amounts of anything else except I find that a tiny bit less water (10 - 20 mls) than the recipe states works better.

pollyanna24

Thanks for that. It was only about a tsp or tbsp of the milk powder, but I suppose I could just maybe forget about that (as I don't have any) and just use a mix of the water and milk - half and half maybe? I'll see how it goes.

Anything has got to be better than the sandwich I tried yesterday. Shop bought bread, got to work and it was mouldy. Clearly I was still asleep when making it in the morning!