I am in love with my Panasonic breadmaker

rich68

It could be. After some poor results lately I tried a loaf with some really cheap flour and it was a success! This flour doesn't contain any flour improvers or any additional ingredients apart from the flour and although the bread didn't rise as high as I've had previously with other flour, it was certainly not a failed loaf.

JennyW_2

sparklygirl1 wrote: »

Could thisbe the reason of my caved in loafs?

Before I spoke with Panasonic, I had been using Hovis flours. Since switching to Waitfrose flour I haven't had a sunken loaf so I think the flour has made a difference to me. I still have 2 unopened bags of Hovis flour so I will try then again so it'll be interesting to see what happens.

mancbird

I bought a breadmaker at the weekend and have made two loaves using sainsbury's flour, which both turned out fine (how addictive is homemade bread btw?!?) However last night I made one using a hovis seeded flour mix and that one was a bit caved in at the top (still tasted good though!) so it looks like the Hovis flour I used might not have been as good. I think I'm going to try the Lidl flour next as a lot of people have said it's really good

Angelina-M

I go half and half with Lidl white and home milled wheat and the loaves are huge. I chuck other stuff in to help with the raising though such as potato water or a bit of bread improver/vit c

I also don't put quite as much salt in as stated as that can keep the proving down a bit.

lurkey*is*here

hi ya long time lurker here
I bought a panasonic on Friday and Ive made 4 50/50 loafs in it with sainsburys strong bread flour and their wholemeal bread flour and all of them have turned out just perfect:j

This is my second BM and I was happy with my last one but this one Im trilled:T

creme_brulee

My new Panasonic has arrived today from John Lewis..it's so exciting as I am a BM newbie so will have a look through the thread for all your tips! :T

deebee

welcome to the club creme_brulee

searsp

I have a Panasonic SD253 and am pleased with it - however every loaf so far has been heavier/'doughier' (if that's a word which I don't think it is) that I expected, certainly compared to fresh bread you buy in the supermarket.

I'm wondering if this is because I'm using 'Utterly Butterly' instead of real butter? Any advice gratefully received, particularly if I'm better off dispensing with the butter completely and using Olive Oil instead?

Incidentally, I'm using Dove Farm bread flour and yeast so believe I'm using the best of the best when it comes to other ingredients.

Thanks in advance

Pete

Pitlanepiglet

Hi Pete, I use olive oil rather than butter in normal bread, I just put in about a tablespoon of oil instead of around an ounce/25g of butter - it's not very scientific and it doesn't seem to make much difference.

If I make fruit bread I use 25g of butter and then two tablespoons of oil instead of 75g of butter and it seems fine.

Are you making white or wholemeal bread?

searsp

thanks Piglet, am making the basic white loaf recipe in the Panny book:-
Ingredients as follows:-
1tsp Yeast, 475g Bread Flour, 1.5tsp Sugar, 25g Butter, 1.25tsp Salt, 320ml Water.

If anyone has a recipe they use in their SD254 (not the SD253 as I posted in error earlier!), i'd really appreciate it if they could share it.

Cheers
Pete