bread is really short?

omnom

Hi. I have a Panasonic breadmaker. It usually works great. For the last week or so, any loaf tends to have a rounded top but is really short, really compact. I've taken a photo.

We've tried using different flours, different yeast and today tried adding 20 ml more water. We already add some white flour to the wholemeal loaf anyway. I don't really know what else to try? It looks like it's rising (from the rounded top), but not stretching, if that makes any sense. The texture inside is really close.



They don't look so bad in photos, but they're really tiny in reality. I'd appreciate any help, because there's someone in the house who quite literally lives off bread and is becoming increasingly desperate as these failures continue.

caitybabes

Perhaps your yeast has deteriorated?

Badrick

caitybabes wrote: »

Perhaps your yeast has deteriorated?

Try mixing measured amount of warm water with yeast and sugar, it should form a good frothy head in around 10 minutes if yeast is still active.

purpleivy

When I've had rising probs I've started a new packet of yeast. I always keep my yeast in a screw top, small brown jar in the fridge. I always buy a big pack as well, not the little sachets.

lizzyb1812

What programme are you using? Try using a longer or shorter one - ie full programme if using quick programme and vice versa.

The SD253 manual suggests a bit more sugar, 150g white flour and adding a bit of vitamin C (crushed vitamin tablet half), decreasing salt a bit, so any/all of those might work.

Jnelhams

Has to be the yeast, use the single sachets such as Tesco or Allisons. Also if where your breadmaker is situated is very warm or unlikely at the moment very cold then this also could ruin your bread.

Try again with some Waitrose Canadian Strong Breadflour, and a single sachet of yeast (check it is well within date, and not damaged.)

Callie22

If it's only just started happening, is your breadmaker on the blink? Might it be over or under heating during the prooving?

omnom

Thanks for the replies. I tested one sachet of yeast (1/2 tsp sugar, 1/2 tsp yeast, 140 ml) and it didn't really do much... I found a guide online that said to test using 2 tsp yeast, 1 tsp sugar and 1/2 cup of water and another sachet has now formed a huge amount of froth. Don't suppose there's anything I can do with that mixture, is there...? Feels like a waste of a sachet. :-(

I may try another loaf with this box of yeast tonight, though there are already two short loaves sitting around so it seems a bit OTT. I did try three different boxes (and two different brands) through the week so it will be surprising if it works. I shall also try either increasing sugar or decreasing salt slightly.

I was wondering if the hot weather might be causing this. It's also by the fridge so not an ideal position. But I'll try the yeast that just worked and hopefully it will work out?

Edit: I'm using the regular wholemeal option, but I've also tried two rapid wholemeal loaves. I made some rolls at some point as well and I remember thinking that their texture was quite odd (close). Thanks again everyone.

CFC

Are you sure it's a breadmaker not a brickmaker?

Badrick

omnom wrote: »

Don't suppose there's anything I can do with that mixture, is there...? Feels like a waste of a sachet. :-(

.

If you use the correct recipe quantities of warm water/yeast/sugar in your tester, you can add to other ingredients and use as normal.

xrjtg

When I had prolonged problems with bread not rising, it turned out that the flour had changed (new season perhaps). Try changing your source of flour.