Bread problem

ellie14

Had my panni for 18months no problems suddenly my bread has stopped rising and has a hard lace pattern on it .I know there is a problem with some flours ,ive been using 50/50 Lidl bread white and Hovis wholemeal ,threw away 1/2 packet of Doves and 1/2 packet Lidle no difference ,could it be the yeast its seald packet in date but it could have expired its life ,I am in despair.

gunsandbanjos

Is there a setting to make dough on your machine? If there is could you just use your machine to make the dough and finish it in the oven. That should tell you if it is the machine or the flour

ellie14

Hi ,yes I have tried that but its been hit and miss, one lot was puffy and flat .its just not holding its rise ,I have just had another look at the failed one and its spongy had it held its rise it would have been ok ,thanks

gunsandbanjos

Have you tried a fresh packet of yeast?

BrandNewDay

It's probably the yeast. Buy another batch and see if it makes a difference.

ellie14

Thats what I thought ,cant think anything else.

angelavdavis

Put a spoonful of yeast with sugar, plus some warm water into a jug. Stir well and put in a warm place for 15-30 minutes to see if you get a head develop on top - if you do - its OK, if not, its dud.

Penelope_Penguin

There was a recent thread here - bread caved in.

I think it might be a flour problem. I'm having similar probs. Found an old bag of granary at the back of the pantry and made a perrfect loaf

Penny. x

Andy_Hamilton

There has been a bit on this problem just last week.
http://forums.moneysavingexpert.com/showthread.html?t=879129&highlight=latest+panasonic

From Pansonic website http://panasonic.co.jp/appliance/global/products/bread_bakery/troubles.html

The bread hasn’t risen properly.
-or, the bread rises differently day-to-day.
-or, the surface of the loaf is uneven.
-or, the top of the loaf is misshapen.

Possible causes

Check for the following possibilities:

• The yeast used was not stored correctly, or is out of date.
• The protein content in the flour was low.
• The room temperature changed during operation (e.g. the air conditioner was turned on, etc.).
• The water became warm during timer setting.
• The room temperature is over 30°C/86°F, or is near, or below, 5°C/41°F.

Yeast is a living organism and is easily affected by a slight change in the room temperature. Flour quality is affected by keeping methods, temperature and humidity. The quality of the wheat crop is also affected by growing conditions and this can vary from season to season.

JennyW_2

I know AndyHamilton has posted the link above, but just wanted to confirm that Hovis flour at the moment is particularly bad for Bread Machines. I'm not using it at the moment.

Tashja

I have been having some real problems with my bread but I seem to have solved it now by using Tesco Bread Flour and my loaves are excellent.

Was using ASDA but the bread was getting really bad so have shifted to Tesco now.

T xx