Panny BM - duff loaf

donny-gal

I have just been away for 6 weeks, came back and made a quick loaf yesterday morning and the result was not good. Always used the full 5 hour program before, and due to circumstances tried the "quick brown loaf". Used dried yeast, I had picked up a large tin of Allinsons which is only just started before I went away. Used up some while strong flour (about 100g) and topped up with Tescos strong brown flour. Made XL size and darker crust. It came out raised at one side and not as much on the other, and very tight texture (heavy), and the hole from the mixer seemed to be much larger than normal (maybe 'cos it was not as high!). I only used cold water from tap, should it have been aired/warm water?

HELP - I am sure there are many reasons it could be, but what should I try to fix first, need to put another loaf on.

Thanks
DG

thriftmonster

Are the large tins of Allinsons yeast for BMs? I thought those tins were the old fashioned dried yeast that needed to be reactivated. However tey could have changed this now.

donny-gal

Could well be, probably didn't read it when I picked it up:eek: . Any solution to that?

thriftmonster

Normally you set it going 15 mins before you want it with some sugar in warm water. Maybe you could then add this to the BM - the people who use fresh yeast in the bm might be able to help. Sorry - I use the big packs of Doves Farm yeast which I keep in a lock and lock tub once opened.

donny-gal

I've searched without success for the Panny BM thread, must be one of the poorly ones, can anyone help please?

DG

saving-grace

donny-gal wrote: »

I only used cold water from tap, should it have been aired/warm water?

DG

On page 19 of the Panny booklet it says "for bake rapid, lukewarm water should be used, especially during the very cold winter months"
This is in the basic ingredients section of the booklet. I must admit I hadn't read this bit myself at first, I just looked it up out of curiosity a while ago when someone else on here mentioned that they advised this for the rapid bake.
Like you I tend to stick with the 5 hour loaf. But I do use the Rapid Bake prog when using bread mixes.

donny-gal

Thanks, That could answer it.:o I am just going to try again, but am worried about the age of the yeast, so was going to get it going first. Do I mix the amount of yeast/sugar/warm water to get it going or just some of the water?
DG

saving-grace

I would mix hand hot water, sugar then sprinkle on the yeast. Delia Smith says use about a third of the water for this and that it should form a frothy head in about 10 minutes but may take a little longer. HTH