Overnight Bread Claggy from BM - Help!

JenniO

Hi
Just got my Panasonic 253 BM in and did my first overnight basic white bread and this morning when I got it out it looked hard and claggy on top and the texture was so poor it wasn't edible. I don't think I did anything particularly wrong as I've made loaves during the day before and they were fine. Any tips as to what I've done wrong?

JenniO

Magentasue

I don't use the timer much but when I do, I set it so that it is finishing just as I am on my second cup of coffee (7.45am) and it is fine.

How long had your bread been sitting in the breadmaker before you got it out?

rchddap1

Check your yeast, and flour. I had a bad loaf at the weekend. Didn't rise and the centre looked like it hadn't cooked properly. Changed flour & yeast...did another loaf and it was fine.

spook

Couple of thoughts - is your kitchen a lot colder at night than in the day? Just a possibility... although I think the panasonic does have a thermostat in it so it shouldn't affect the breadmaking process.

Did you take the bread out as soon as it was finished? If it's left in the machine, all the moisture stays in as it cools and it comes out all soggy and horrible.

JenniO

Well the bread had been sitting in the BM for one hour after it was done but it was supposed to be keeping it 'warm'. Yes my kitchen is a lot colder at night. I just thought maybe the water sitting on top of the flour for hours does something a bit funny? And i was a bit worried about putting butter in there for hours through the night as well? My book says it's possible the water got to the yeast during the night and spoiled it but how do you stop that from happening?

Thanks for trying to help me btw! Much appreciated!

JenniO

MrsB_2

You have to put the ingredients in in the order specified in the manual - usually you find that they say water first and yeast last (or vice versa). Otherwise the water reacts with the yeast and the bread doesnt come out right.

squeaky

You also need to keep the salt away from the yeast because it can kill it off.

The best way to prepare for a timed loaf is to add the water - then all the flour, and make a little well each for sugar, yeast, salt etc and keep them separate.

Magentasue

Did the bread rise? If so, the yeast sounds OK. I'd try again but set the timer so that it's ready just after you get up so you can open the lid straight away.