I am in love with my Panasonic breadmaker

Pitlanepiglet

I've just had an amusing incident with my first attempt at making fruit rolls, managed to programme the Panny make fruit dough, went to get the dough out of the machine, hubby was in the kitchen at the same time and was saying that we'd need to sort somewhere in the kitchen to roll out the dough (rental house, crappy kitchen with virtually no usable workspace :rolleyes: )

I'm confidently saying no no, I've read the threads on MSE I just split the dough up, it won't be sticky of need rolling etc. etc.....fast forward to the point where I've got dough stuck to both hands and most o the works surfaces :rotfl: I so hate it when he's right :rotfl:

Still the rolls are loverrrrly :rotfl:

JennyW_2

I've been making 50/50 wholemeal/strong white in my panny on rapid bake and getting good results, however I notice that one half of the loaf doesn't rise as high - if this makes sense - it has a slight gradient along the top - as if the mixture wasn't evenly placed in the pan before baking started?

Anyone know why this may be happening or would a 5 hour cook stop this?

Or should I leave the loaf in the pan for a while after it's cooked? I always remove it immediately - perhaps it's the sudden change in temperature?

Any advice would be appreciated

millie

JennyW wrote: »

I've been making 50/50 wholemeal/strong white in my panny on rapid bake and getting good results, however I notice that one half of the loaf doesn't rise as high - if this makes sense - it has a slight gradient along the top - as if the mixture wasn't evenly placed in the pan before baking started?

Anyone know why this may be happening or would a 5 hour cook stop this?

Or should I leave the loaf in the pan for a while after it's cooked? I always remove it immediately - perhaps it's the sudden change in temperature?

Any advice would be appreciated

I have the same problem with my 75% wholemeal it is not that noticable but one end is always lower than the other, I don't use rapid bake that is on the normal programme. I have not bought a loaf since buy the breadmaker in December I even take it on my caravanning holidays, can't face shop bought cotton wool bread anymore.

chmmy

Mine does this too, I mean it rises more on one side sometimes. It's only with a w/m mix, not white. I think it means it needed a bit more water. The only ever loaf I had to throw away cooked in a ball and didnt even touch all the sides. When I check the dough consistency when it's mixing, I sometomes add a splash of water. I find this means the dough 'relaxes', it's no longer in a tight ball around the paddle, so it will be in a better shape when it starts to rise and finally cook.

gt568

Same problem for me, one side higher than the other...

millie

chmmy wrote: »

Mine does this too, I mean it rises more on one side sometimes. It's only with a w/m mix, not white. I think it means it needed a bit more water. The only ever loaf I had to throw away cooked in a ball and didnt even touch all the sides. When I check the dough consistency when it's mixing, I sometomes add a splash of water. I find this means the dough 'relaxes', it's no longer in a tight ball around the paddle, so it will be in a better shape when it starts to rise and finally cook.

I am doing one tonight I will try more water and report back tommorrow.

Pitlanepiglet

Hmmm I think mine was level just not very high, I'm going to try the next loaf with 50/50 strong wholemeal and strong white rather than the cheap value white and see if that rises more. Failing that I'll make a large loaf in the hope it rises a bit more - only used medium so far.

I'm not to worried though, the bread is lovely as it is!

JennyW_2

ok thanks. Seems to be a normal thing going on. However I did a 50/50 on the 5 hour bake last night and it turned out perfectly

Can I ask another couple of things?

1. Sometimes when my bread is cooling down, the top goes a bit "wrinkley" - like old skin - could this be a rapid bake thing?

2. Have I read somewhere that the bread can be wrapped in a paperbag to stop it going soft? I don't mean for storage as I use a Lock and Lock box - I mean just for the cooling down period? Or is that not correct

billieboy_2

JennyW wrote: »

2. Have I read somewhere that the bread can be wrapped in a paperbag to stop it going soft? I don't mean for storage as I use a Lock and Lock box - I mean just for the cooling down period? Or is that not correct

I would have thought, but don't know for certain, that wrapping it in anything while it's cooling down would make it go soft . Someone else may have more knowledge than me! TBH I don't do the rapid bake now as I found the results not as good as the five hour.

soba

JennyW wrote: »

1. Sometimes when my bread is cooling down, the top goes a bit "wrinkley" - like old skin - could this be a rapid bake thing?

This happens to me, and I never use the rapid bake. Might it be to do with steam escaping from the bread during cooling and thus reducing moisture - like my wrinkly face looks worse if I don't drink enough water!!? Just my own theory of course :whistle: