breadmaker disasters

rosie383

I'm going to use the same recipe today and just do it by hand. It definitely didn't seem like it was proved enough. I wonder if the OP eventually got her bread right after 4 or so years???????/

juno

I figured out my breadmaker problem recently. I read the tub of dried yeast, and it said "not suitable for use in bread making machines".

Slinky

We started getting really doughy unrisen loaves we couldn't decide why, until we remembered the sachet of Hovis yeast had been damaged in the box and we'd stuck sellotape over the hole to stop it leaking out. We ditched that particular sachet and the problem went away (we usually get 3-4 loaves from one sachet, resealing them between loaves).

Having tried all sorts of flours across the years, we've found we only get really consistently good loaves with Hovis or Allinson's flour and Hovis dried yeast. This is in a panny.

Farway

The birds have just finished off a banana loaf I made, must have been too much liquid once bananas had mashed in. The middle was uncooked and just mixed bananas & flour

A Panny, and I have made them fine before, probaly as well it was a failure as I on a New year diet

looktothefuture

Jolaaled wrote: »

I'm gonna try with less liquid next time. I spose i could put something deliciously groovy in the sunken recess and say it's some sort of new cuisine!

The south african's are way ahead of you there! We fill a loaf with Curry and eat it with our hands... it's called a bunny chow

http://fredhatman.co.za/durbans-bunnychow-fever-sets-new-york-on-fire/ - halfway down the page!

rosie383

I handmade another dense, doughy loaf by hand yesterday using the same recipe and I think that the yeast I used is my problem too. When I go on holiday to Algeria I buy packets of yeast as it is incredibly cheap. I get what would fill a good sized jam jar for about 50p. When I make the Algerian bread, I always use maybe 1-2 tbsp for a loaf and it rises wonderfully. I think I will try another one, and use more yeast and see how it does.

brixie11

Yeah. That happened to me too. But when I pulled a chair to my BM and observe the whole process ( about 3h ) I realised that somewhere in the middle of the process ( when dough was allready risen ) my BM started to kned the dough again ( just a few turns left and right ). This made my dough to collapse and then it rise like yours. So I tried the quick program and everything was great ( even better ).

Once when I put in too much liquid it was the same result.

Also if you are baking wholewheat, corn or flour like that, you might to adjust the mix with the regular bread flour, because those are just too heavy for their own and they will collapse on itself.

I have low cost BM ( crap BM ) and I'm baking like a pro.

Hope this help for others too.