Panasonic Breadmakers Tips and Quick Questions Thread

Jazzy_B

Diflower wrote: »

Mine's a brand new 256. There is a bit of play yes, in that if you hold each of the little handle bits you can sort of rock it side to side, is that what you mean? No complaints about performance here though:)

I'll try a few more loaves, as it might be the flour that's dodgy. The worst result was a half white, half wholemeal set for 10 hrs on the timer. I made a large loaf, and it came out the size of a medium one. The yeast's the same and the recipe's the same.
Thanks Diflower

Craftyscholar

Diflower wrote: »

It's here:T My Panasonic has landed!

Arrived this morning and has made its first loaf - 100% wholemeal, which the MR couldn't really cope with - and it's perfect, looks like I just bought it from Waitrose:) Tastes really good too, we just shared the crust.
I knew of course that it would be a lot better than the MR, but am relieved the first attempt is so good as I'm not sure OH quite understood why I was buying it. he does now though:T

My 100% wholemeal turned out perfect too. :j

Diflower

Jazzy_B wrote: »

I'll try a few more loaves, as it might be the flour that's dodgy. The worst result was a half white, half wholemeal set for 10 hrs on the timer. I made a large loaf, and it came out the size of a medium one. The yeast's the same and the recipe's the same.
Thanks Diflower

I did a large half wholemeal/half malted grain, about 10 hours on the timer on Sunday night, it's perfect. So maybe either the flour or the yeast?

Diflower

Craftyscholar wrote: »

My 100% wholemeal turned out perfect too. :j

Isn't it wonderful:T See my post above, the half malted is lovely.

And my 'poor relation' MR now has a good home thanks to freecycle:)

Looking forward to the weekend when we'll have OH's boys, going to make a tear & share of some sort.

Swan_2

terra_ferma wrote: »

Does anyone know how long the yeast in small sachets keeps?

I've not been able to find the longer lasting one in my local supermarkets so I have had to buy Alison's sachets. But I don't want to keep using once and throw the rest away!

How long will it last before it becomes less effective?
Also can you freeze it?

Thanks!

yes you can freeze fast-acting yeast

I've had a 500g pack in my freezer for about 18 months, I'm just getting to the end of it now & it's working just as well as when I first opened the pack

I have a clip on it & it's inside a Lock & Lock container, I take a few Tablespoons out at a time & keep it in a tiny Lock & Lock in my fridge

but recently I've successfully used it straight from the freezer when I was pushed for time, so I'm thinking maybe there's no need for storing in the fridge if it's already frozen?

HTH

stilernin

How often does the paddle get stuck in the bread and how often does it stay in the pan? Does anything make a difference?

For the first time, I left the ingredients in the pan all night ready for a fresh loaf at 8am, timed at just over 10 hours, and the paddle came out inside the loaf.

Getting it out was a bit of a faff too. Lovely crunchy crust at the bottom (had to crack it to get at the paddle) and really soft bread inside so a larger hole was left after poking about.

Any tips?

Craftyscholar

I love my panny and I love the 100% wholemeal loaves it makes
but - does anyone have any idea why one end rises more than the other?

Swan_2

Craftyscholar wrote: »

I love my panny and I love the 100% wholemeal loaves it makes
but - does anyone have any idea why one end rises more than the other?

hi Craftyscholar

someone suggested on another thread that having the machine too close to a wall or other surface affected the airflow around it & consequently temperature inside & so the rise was uneven

quite a few posters replied to say that they'd moved their machines & had a more even rise since the relocation

so it might be worth moving your machine to see if that helps

Craftyscholar

Swan wrote: »

hi Craftyscholar

someone suggested on another thread that having the machine too close to a wall or other surface affected the airflow around it & consequently temperature inside & so the rise was uneven

quite a few posters replied to say that they'd moved their machines & had a more even rise since the relocation

so it might be worth moving your machine to see if that helps

Thanks, Swan, I was aware of the need to have a good airflow and always move the BM to the front of the worktop.
Problem is I didn't check which end was lower when the pan was still in the machine.
I'll try moving it to different positions and angles - nowt wrong with the loaves:j just different size slices.

Swan_2

Craftyscholar wrote: »

Thanks, Swan, I was aware of the need to have a good airflow and always move the BM to the front of the worktop.
Problem is I didn't check which end was lower when the pan was still in the machine.
I'll try moving it to different positions and angles - nowt wrong with the loaves:j just different size slices.

hmmm, you seem to have the airflow sorted out :think:

I'll see if I can find that thread again & post a link, there might have been other reasons for the lop-sided loafs. It'll probably be tomorrow before I can have a look, I've got to go out shortly, but I'll get back to you soon as I can