I am in love with my Panasonic breadmaker

jj171

Morning all.

I have a panasonic bread maker (thanks to all your comments on this already! I bought it after reading the reviews on here....)

All my bread so far has been great. This week I bought stone ground flour -Sainsbury's own. The bread tastes great - really yummy with a lovely crispy crust. However, its never going to be any good for sandwiches - its much too dense.

Any tips please on making a lighter loaf with stone ground flour?

Thanks in anticipation

jj

jj171

Gingham_Ribbon wrote: »

I love my panasonic too. It's a 253 and the advantage is that i can make fruit loaves ready for getting up in the morning. Way better than toasted teacakes. I was worried about leaving an electrical appliance on overnight but got a circuit breaker on the plug and chilled out. I wouldn't go back now. It's wonderful.

!

Hi all

I have a question about overnight baking. I too have the panasonic with raisin dispenser. I have not yet used the timer, as I feel the water is going to come into contact with the yeast too early. The instructions say put the yeast in the bottom - add flour and other ingredients - then the water on top.

Surely, overnight, the water is going to seep into the yeast in the bottom?

What's the best thing to do?

Thanks - JJ

JennyW_2

jj171 wrote: »

Hi all

I have a question about overnight baking. I too have the panasonic with raisin dispenser. I have not yet used the timer, as I feel the water is going to come into contact with the yeast too early. The instructions say put the yeast in the bottom - add flour and other ingredients - then the water on top.

Surely, overnight, the water is going to seep into the yeast in the bottom?

What's the best thing to do?

Thanks - JJ

as far as I'm aware it doesn't seep through . Lots of people here use the timer and have no problems. I haven't tried it myself though

JennyW_2

I have the Panasonic BM and have many successful loaves since owning it for a week - (I'm using the fast acting dried yeast).

After reading lots of posts here I thought I'd give the fresh yeast a try.

I'd also read here that you can just swap like for like (ie 1tsp fresh instead of 1tsp dried), however during the baking process, didn't really smell as I thought it would and it didn't rise as well.

SHould I double it next time? The Panasonic book doesn't say and I'd love to give it a go. The yeast was fresh the day I used it - we had just got it from the local baker. I'm just not sure how much to use for a typical loaf? Also if I did know, I could then freeze little lumps of it.

jj171

Thanks JennyW.
Yes, lots of people seem to be using the timer - it just doesn't seem logical that the water would stay on top of the flour, and not seep through to the yeast below! If you know what I mean...

Andy_Hamilton

The flour makes a paste when water is added this seals the flour below and then the yeast below that.

jj171

oh - thanks Andy. Much appreciated

chmmy

Have used the overnight timer many times with no problem, HTH

ubamother

i don't use a bm as i prefer handmade bread - but I add 1/2 a crushed 500mg vit C tablet (the cheap bog standard ones, not chewable or fizzing!) which helps make up for the low gluten production in wholewheat flour. I use a local stone-ground flour and this works well. my bread baking hero is dan lepard - he is great at the science behind flour. he did some stuff in the guardian's guide to baking - still available if you google it.

jj171

Hi JennyW
My panny book (p15, 16)says
8g fresh yeast, (1/3 ounce)
500g ww or white flour,
1 1/2 tsp sugar,
2 tbspn oil
1 1/4 tsp salt,
350 ml water.
This is a large loaf, cooked on whole wheat bake (5 hours)for whole wheat, or basic bake (4 hours) for white.
Good luck - be interested to know how you get on
JJ