poppikin wrote:
It then occurred to me that it must be set in my Profile (although I did not do it) so I changed it in there and now it is fine.
Thanks
Poppikin
Excellent Well done.
Dave
poppikin wrote:
It then occurred to me that it must be set in my Profile (although I did not do it) so I changed it in there and now it is fine.
Thanks
Poppikin
jenny_haddow wrote:Poppikin
I followed exactly the same procedure as you did, so I think we are probably back to pointing an acusing finger at the machine. It's the yeast and salt that need to be kept separate in the initial stages by the way.
Jen
bidrick wrote:poppikin,
I recently got a Panasonic SD254 and found that by mixing the yeast and sugar in warm (not hot) water and let it stand for 10-15 min in a warm place (it should form a frothy head if the yeast is good) then just throw everything in the pan, flour first, water mix last. I got results on basic rapid bake which were every bit as good as using the full basic white cycle.
I used the medium loaf quantities (400g of flour) but a full spoon of yeast and this made a large loaf.
jenny_haddow wrote:Oh dear!
Poppikin may I suggest that you ignore all written instructions that came with the machine or with any packeted ingredients and give this a try.
1.5 tsps instant dried yeast, eg Doves.
500 grams strong white bread flour
1tsp salt
20 grams bread improver
320mls tepid water.
Put in the machine in the order of the recipe after making sure the pan and paddle are secure.
Use the rapid setting 1hr 55mins. Large loaf, dark crust.
Give it a go and see what you get, I use these proportions and settings most of the time both wholemeal and white and mixed and my loaves are usually about 9-10inches high.
Hope this helps
chin up
Jen
beardedwonder5 wrote:Do you have any means of checking the voltage at the point the electricity is connected to the breadmaker? (If you don't know how to do this, don't try.) Cheap timers usually work off the AC cycles per second. It could be that you got a 60cps (North America) instead of 50cps. But if the replacement machine gives the same defective results, the latter guess is probably wrong.
My third thought is that the machine was a Friday afternoon job. Perhaps some of the insulation was left out. If the heating elements are controlled by a timer, things could then go wrong. May I suggest the obvious? Let the bread machine do everything up to when it starts proving. Stop it. Split the dough in half. Leave one half in the machine. Put the other half in a oven which has been warming up for five minutes - to simulate oroving temp in the machine. Compare/contrast. See what happens.
Mike D wrote:Could there be something in the water that is affecting the yeast activity??
Poppikins, have you tried bread improver in the mix?
Mike D wrote:Why not get a bottle of still mineral water and try that when doing your next loaf - a process of elimination.
Just to reinforce and earlier post by Jenny, I too, use the bread flour from Tesco in the bright pink bag - always worked great for me.
Users browsing this forum: No registered users and 36 guests