Panasonic Breadmakers Tips and Quick Questions Thread

caveman38

zippychick wrote: »

Caveman - just to let you know this is a Handbaking thread. There is a thread specifically for Panasonics - here so you might get a better answer in there

Have moved it, thanks

caveman38

After posting on wrong thread now at the right one.
With our Panny 254 we have had success making both white and wholemeal loaves.
The 2 questions that we would like the answers to are.
Why is our bread grey and not white like say, Warburtons. Also why does our bread not smell like bakers bread both when freshly cooked and even after standing.
The consistency, shape and appearance are great but would like to know those answers if you can please

Penelope_Penguin

caveman38 wrote: »

After posting on wrong thread now at the right one.

Caveman, I'll move all your Panasonic BM queries here

Penny. x

jexygirl

hi ya,
the colour may well be down to flour a little, if you are using bleached or none bleached I guess, but grey is a little odd!
The smell could be dried yeast as opposed to fresh as most bakers use fresh.

I dont have a BM, I use my mixer on the dough hook to knead, then let it rest a bit, then bake. When i use fresh yeast, it smells waaaaay better than with dried, but my supply has stopped and I am trying to find a new one, so using dried atm. Not quite so nice smelling but close!
Jex

caveman38

jexygirl wrote: »

hi ya,
the colour may well be down to flour a little, if you are using bleached or none bleached I guess, but grey is a little odd!
The smell could be dried yeast as opposed to fresh as most bakers use fresh.

I dont have a BM, I use my mixer on the dough hook to knead, then let it rest a bit, then bake. When i use fresh yeast, it smells waaaaay better than with dried, but my supply has stopped and I am trying to find a new one, so using dried atm. Not quite so nice smelling but close!
Jex

Perhaps grey was a bit of an exageration, off white may have been a bit more accurate. The smelling more of a cake than bread was quite accurate too. Thanks for the help, I'll see if I can track down some fresh yeast.
I won't ask where to look as Penny will most probably say " a fresh yeast" shop.

Penelope_Penguin

caveman38 wrote: »

I won't ask where to look as Penny will most probably say " a fresh yeast" shop.

.......... otherwise known as a supermarket ask at the bread counter.

cooking-mama

caveman38 wrote: »

Perhaps grey was a bit of an exageration, off white may have been a bit more accurate. The smelling more of a cake than bread was quite accurate too. Thanks for the help, I'll see if I can track down some fresh yeast.
I won't ask where to look as Penny will most probably say " a fresh yeast" shop.

Caveman sorry to say but i think what your describing is typical panasonic bread,my OH described it as tasting like Madera cake once,and youngest felt nauseated when i put it on overnight for bread in the morning,and the colour is something to do with the panny too..I have 2 breadmakers now,the expensive KenwoodBM450 white bread is very much white,but same ingredients in the Rachel Allen one come out more of an off white,thats why im assuming its the machine rather than the ingredients.I found a mixture of white/wholemeal best in panasonic-this covered the taste and the colour.
I think in its day the panasonic WAS the best,but there are others better now,ones with convection fan definately make better bread.

caveman38

If you mix white and wholemeal flour. What setting would tou put the machine on, as there is a difference between 4 hours for white and 5 for wholemeal.

gemma1984

Just wanted to share our excitment.

Our first basic white loaf is currently in the panasonic :j

doraexplorer

well done i hope its lovely tasting, its the smell of it cooking i love x