Failed Bread

navig8r

Ive had my panny for over 3 years and only wash the pan when the paddle comes off in the loaf ..mostly every 2 or 3 weeks ..3 - 5 loaves per week ..
when I take the bread out I just wipe the inside of the pan with my oven gloves and tip out any residue..there is usually a soft lump under the paddle but I dont remove this until I make the next loaf when it has gone crisp and easily crushed with the thumb and finger and tipped out.

The panny instructions call for the water to be put in the pan last and if you kitchen is not very warm put the water in the MW and get it fairly warm .you will get a better rise ..the warmish water will not kill the yeast as it is protected by the flour and the BM rests for an hour B4 starting to mix.

Dave

moonrakerz

I've always found the panny recipe quoted too much water. I use about 300 instead of the 350 they quote.

navig8r

moonrakerz wrote:

I've always found the panny recipe quoted too much water. I use about 300 instead of the 350 they quote.

I find that quite amazing as I have to use 20 to 30 mils more than the recipe.

Edit : This is the loaf I make:Yeast 1/2 tsp
Wholemeal flour 10 oz
Strong white 4 oz
Sugar 1tbsp
Butter 1/2 oz
Milk powder 1tbsp
Salt 1/2tsp
Water 320-330 instad of the recommended 300mls

If I use 300 the loaf has risen more on one end than the other ann is much flatter and heavy in texture.

Dave

Queenie

Don't be too amazed Dave, different flours have different absorbtion levels so that can make a difference to the amount of water you use.

navig8r

Queenie wrote:

Don't be too amazed Dave, different flours have different absorbtion levels so that can make a difference to the amount of water you use.

Yes I agree,but 50mls is an awful lot in % terms.
Dave

lizzyb1812

Lidl strong bread flour seems to work very well with the Panasonic basic white recipe as far as amounts of each ingredient are concerned. I started using this flour after reading the reviews of the panansonic sd243 on amazon where the flour was recommended - and I have to agree.

I've never had the blade stick in the bread, but I have had a problem getting the blade off the spindle so that I could clean (I make 3-4 loaves a week, usually on just one or two days so I take off the blade and wipe out the pan every time). I've found that if I add water to the pan immediately after taking out the loaf, then a few minutes later the blade comes off the spindle very easily, then it's just a rinse/wipe round.

lizzyb

lizzyb1812

Dave - are you weighing the flour and measuring the water in a jug? The reason I ask is that mechanical scales could quite easily be under/over weighing and measuring jugs might also measure quite roughly

I use digital scales - a very old set that cost peanuts and use a battery that I change about every two years. I weigh in the ingredients, including the water (mls = gms for this purpose). Some of my loaves are granary with extra oat bran and oats (i'm a fibreholic ) and if my additions are 10% of the weight of the flour I add 10% extra liquid.

Overall I would say that getting the amount of flour right is important but that 5% either way with the liquid changes the density of the finished loaf but does not change the eatability!

And different flours really do have very different absorption rates - the easiest way round this is find a flour that gives the taste you like and adjust the water to get the texture you like - after 3 or 4 loaves you'll know the amounts by heart and at that point bread-making becomes virtually an automatic process

lizzyb

navig8r

I use electronic scales that are very accurate (tested with the weights

from my scientific scales) for the dry ingredients and the supplied measure for the water .I always use Lidl white bread flour Sbrys or tesco whole meal or what ever whole meal is on offer.

Dave

angelavdavis

ellie14 wrote:

Well bought some Hovis premium flour (wont be useing that often too expensive)had another go ,a huge soft loaf came out ,the flour said it produced a big soft loaf,it was lovely ,but paddle stuck in bread any ideas to prevent this .Taken on board all suggestions,got free yeast so will give that a go.:rotfl:

:T Well done you! Good news!!