tag:blogger.com,1999:blog-7414920407208458160.post3174640449411773283..comments2024-02-05T09:41:53.353+00:00Comments on The Chief Executive: Panasonic Bread Machine - Bread Not Rising - Special InvestigationUnknownnoreply@blogger.comBlogger204125tag:blogger.com,1999:blog-7414920407208458160.post-29568567004136682522023-07-31T13:05:00.448+01:002023-07-31T13:05:00.448+01:00I have an SD255 and went through the usual suggest...I have an SD255 and went through the usual suggestions of blaming the flour, yeast etc. I eventually found a forum with an electronics expert who suggested the mixing may be weak caused by a slipping belt or the capacitor failing. <br /><br />My belt was good so I bought a new capacitor. That fixed the weak stirring problem and the loaves were well mixed and rose to the top of the pan.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-31586344743621790732022-09-29T12:19:07.643+01:002022-09-29T12:19:07.643+01:00Thank you for such an interesting and informative ...Thank you for such an interesting and informative account of your 'bread problem.' For a while I've been having the same issue with Allinson's Country Grain flour which I have used successfully for years in my Panasonic bread maker until more recently. In desperation I tried some ready made bread mixes which rose ok. I didn't like the particular bread though. I am heartened to know that I am not alone with this problem. I have some lemon juice to try in the mix.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-21942735660255295872022-08-28T18:26:46.759+01:002022-08-28T18:26:46.759+01:00@Simplychick - that's great news, thank you fo...@Simplychick - that's great news, thank you for the update. It's always the ingredients!TheChiefExecutivenoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-40540274515718384542022-08-28T12:55:29.495+01:002022-08-28T12:55:29.495+01:00@TheChiefExecutive - Thank you for your reply. Th...@TheChiefExecutive - Thank you for your reply. Thought I'd update as I've had a successful bake this morning! Continuing with the same pack of Allinson's Flour but with less water (the Aldi flour previously used liked a little more water which I had forgot I'd altered my amounts for). Also added some Vitamin C after reading all the tips. Anyway which one made the difference I'm not sure but the result is an amazing rise to the top of the pan! The taste is good too!<br />Thanks again.Simmychicknoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-70898061873993231502022-08-21T17:53:55.377+01:002022-08-21T17:53:55.377+01:00@simplychick - it's frustrating when this happ...@simplychick - it's frustrating when this happens. But as I discovered originally if the machine mixes and bakes it's not the machine. So it must be the ingredients. We had a duff spell recently, changed the yeast and that was it, bingo. Currently getting 100% results with 50/50 Lidl wholemeal and Lidl Strong white bread flour and Lidl yeast sachets, and even Lidl sqeezy lemon juice. We also have one of the new shape machines and the recipe calls for the yeast last not first and the order does seem to have an impact on the results. So I suggest change each ingredient in turn, or be bold and change them all and see what happens! Good luck.TheChiefExecutivenoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-52888335831799849612022-08-21T16:49:55.370+01:002022-08-21T16:49:55.370+01:00Now August 2022. Is anyone currently having proble...Now August 2022. Is anyone currently having problems with baking poorly risen bread again.<br />Our usually excellent Panasonic Breadmaker has recently been producing, not bricks, but not the usual quality risen plain white loaves. Have tried changing the flour (currently using Allinson's) after Aldi have no stock of bread flour.<br />Changed the yeast and different quantities of lemon juice. Even tried changing the capacitor again which was the definitely the problem a few years ago with a poor rise. Nothing seems to be helping with the current problem.Simmychicknoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-72795767976559831662020-08-06T21:15:40.405+01:002020-08-06T21:15:40.405+01:00Country Fayre Malted Brown Bread Flour, Organic, M...Country Fayre Malted Brown Bread Flour, Organic, Marriage's (1kg)I better than hovis wilcohttps://www.blogger.com/profile/00171954092898562580noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-91430376905761460412020-01-09T21:06:47.427+00:002020-01-09T21:06:47.427+00:00Hello Anon 9th January - your problem is almost ce...Hello Anon 9th January - your problem is almost certainly the Hovis flour. We used to use this, but had the same problems as you are experiencing. Try another brand if you can find one (avoid Allinsons) but Granary flour is hard to find in supermarkets. Try the wholeweat 5 hours medium loaf setting with the lemon juice trick.TheChiefExecutivenoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-85595425146826208192020-01-09T20:20:43.806+00:002020-01-09T20:20:43.806+00:00Does anyone have the perfect recipe for a granary ...Does anyone have the perfect recipe for a granary loaf using a Panasonic SD 257 machine. There are lots of recipes in the manual but many of them produce a sad looking flat granary loaf. I am using Hovis Granary Bread flour.<br />I love home made bread and the best results come from my Kenwood bread maker but I would love to be able to use the Panasonic one as well..<br /><br />The one I made today didn’t rise, it had a crust but a very moist dense inner. Grrrr...<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-82928788739045361522019-08-12T12:43:04.443+01:002019-08-12T12:43:04.443+01:00Unacceptably low gluten content in your flour has ...Unacceptably low gluten content in your flour has been a recurring theme in this blog. But actually, there is no gluten in a bag of flour! Two proteins are there, however: "Glutenin" (polymeric, comprising multiple polypeptide chains) and "Gliadin" (monomeric, comprising single polypeptide chains). Kneading these together in the presence of water forms proteinous "gluten".<br /><br />Estimating how much entails making a ball of flour and water dough then manipulating it under a running tap to wash away starch, etc.. Just how you can see in several YouTube videos. In a nutshell, wrap some flour in a J-cloth or similar, hold under a stream of cold water and manipulate it well for several minutes. In the end, the protein will become isolated and you'll have a ball of rubbery material in the cloth not unlike thick chewing gum. Good bread flour contains good-quality gluten that can be stretched out pretty thin. It is the glue that traps the bubbles created by the yeast and raises your bread into a loaf.<br /><br />As for yeast, it needs to be alive! To maximise the life of dried yeast, store in your freezer. It should remain dormant but viable for at least 2 years after opening. Red Star Yeast recommend an "opened yeast" test:<br />1. Half fill a one cup measure with fairly warm but not hot water.<br />2. Add one teaspoonful of sugar.<br />3. Add two and a quarter teaspoonfuls of dried yeast at room temperature.<br />4. Mix thoroughly and leave ten minutes in a warm place.<br />5. Check the yeasty mixture is frothing to form a dome in the measure.<br />6. Throw away any batch of yeast that fails this test!<br />---Humboleshttps://www.blogger.com/profile/07970983871911834944noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-72586250187988351752019-08-12T08:53:37.050+01:002019-08-12T08:53:37.050+01:00My post of 22nd February 2016 states that I do not...My post of 22nd February 2016 states that I do not use any juice of any kind. I am still making a Loaf every other day and have not had a failure. The Flour I buy is from Shipton Mill and I purchase 11 x 2.5 kilo bags at a time. This saves the carriage charge and the Bread is supurb, the price excellent and no trips to the shop.<br /><br />Richard AldousRichard Aldoushttps://www.blogger.com/profile/10032347272125060177noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-77219036579486599372019-08-11T19:39:30.698+01:002019-08-11T19:39:30.698+01:00Anon - 11th August - yes, the problem is the ingre...Anon - 11th August - yes, the problem is the ingredients, not the machine. If it mixes and bakes it is working. The three key components are the flour, the yeast and don't forget to add the missing ingredient - lemon juice. Most likely it is the flour letting you down - insufficient gluten content. Try Canadian Strong bread flour if you can find it (although it is in short spply at Waitrose in August 2019) Sainsbury's own wholemeal bread blour is also reasonable (and is currently available). In our experience Allison's is the worst. Good luck, let us know how you get on.TheChiefExecutivenoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-33261367097782826682019-08-11T15:15:19.542+01:002019-08-11T15:15:19.542+01:00It is nearly always the flour!
Try the Wessex Mil...It is nearly always the flour!<br /><br />Try the Wessex Mill range of flours - I haven't had a brick for years!<br /><br />Dick LongfieldRiver Forss Owners Bloghttps://www.blogger.com/profile/03685794477682341798noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-6669227235985583462019-08-11T14:32:53.310+01:002019-08-11T14:32:53.310+01:00I see this blog ended in 2017. We are currently ha...I see this blog ended in 2017. We are currently having this problem in August 2019. Is it likely that the same thing is happening again? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-82483195575978132622019-04-18T08:51:30.618+01:002019-04-18T08:51:30.618+01:00thanks for sharing such a nice blog.thanks for sharing such a nice blog.Bread Machinehttp://bestrotimakers.com/best-bread-machine/noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-4852838390549961852017-10-16T11:46:50.195+01:002017-10-16T11:46:50.195+01:00Just to confirm that there is definitely another r...Just to confirm that there is definitely another rogue batch (at least) of Hovis Granary out there. I've used it as c50% of my regular mix in my trusty Panasonic 253 successfully for years but suddenly experienced the low gluten problem back in 2012/13 (identified thanks to this very blog!).<br /><br />So this weekend out of the blue I had a loaf of what my wife calls 'M' bread - collapsed in the middle so the slices make an 'M' (she hates it!). I re-made and it happened again. I then made a loaf using only the strong wholemeal and Canadian super strong white that I always use, with no other changes, and it worked perfectly.<br /><br />So it was definitely the Hovis Granary that was the problem. <br /><br />My batch was 'BB JAN 2018 7206 07:54 RL'.<br /><br />Interestingly neither Sainsburys nor Waitrose sell it any more - perhaps they just aren't prepared to trust a product that let down so many of their customers and whose manufacturer was appalling at owning up to it...<br /><br />Simon Dnoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-29254376122212326372017-10-14T10:56:47.368+01:002017-10-14T10:56:47.368+01:00Simon - your issue is almost certainly the flour. ...Simon - your issue is almost certainly the flour. Try another brand with the lemon juice trick.TheChiefExecutivenoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-777616671694546262017-10-13T22:45:39.852+01:002017-10-13T22:45:39.852+01:003 bad loaves in 3 days. In 4 years have never had ...3 bad loaves in 3 days. In 4 years have never had this problem. Couple of bags of Allinson strong white expire date May 2018. Using identical ingredient techniques. Bad batch or problem with basic rapid?Anonymoushttps://www.blogger.com/profile/17138194474887761106noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-50489078753743087722017-10-13T22:43:24.129+01:002017-10-13T22:43:24.129+01:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/17138194474887761106noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-15711937930281592862017-09-30T13:26:40.492+01:002017-09-30T13:26:40.492+01:00Just for the record we have suddenly started exper...Just for the record we have suddenly started experiencing the Hovis granary problem from a newly opened bag in September 2017. Back to Canadian flour only for us for a while now!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-63975386296799718602017-04-10T15:12:46.820+01:002017-04-10T15:12:46.820+01:00James - we're still using the Lidl flour with ...James - we're still using the Lidl flour with good results - when combined with the lemon juice trick. Obviously all batches of flour are different, it being a natural product, but the lemon juice will strengthen the gluten strands which is essential in the science of baking a loaf that rises. TheChiefExecutivenoreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-3629909339277482362017-04-10T06:34:11.271+01:002017-04-10T06:34:11.271+01:00Thanks so much! The Mrs has been on at me to get t...Thanks so much! The Mrs has been on at me to get the machine fixed, but last time I used it we got fantastic results. We use Lidl bread flour which used to be excellent, but now suffer the same issues as your hovis loads! I will try the lemon juice trick on my next loaf, and look to source better flour in future ....any recommendations?Anonymoushttps://www.blogger.com/profile/05177478242051801822noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-8118975637310448292017-01-22T16:10:27.149+00:002017-01-22T16:10:27.149+00:00Most enlightening! We too have suffered (!) with ...Most enlightening! We too have suffered (!) with this, but the combination of a bit more yeast and the juice of half a lemon seems to have us well on the way to recovery. Thanks so much. I've never been a fan of blogs but I've enjoyed this one and take back all the bad things I've ever said about people who spend their time blogging. Chief Executive, you're all right with me 😎Robin Bellhttps://www.blogger.com/profile/02326561028443568529noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-62734674780533737182017-01-02T17:51:58.308+00:002017-01-02T17:51:58.308+00:00I, too, had a period when half my French loafs wer...I, too, had a period when half my French loafs were bricks. And I, too, replaced my Panasonic and spoke to the technical dept at the flour manufacturer - in my case, I use only Wessex Flour, both French and Cobblers. Both are excellent and the Miller did mention poor harvest quality. <br /><br />However, I now believe that the real problem was my heavy handed pouring of the water going in last, which occasionally must have mixed the yeast (in first) with the salt too early in the cycle. I now pour the water over a spoon held just above the surface of the flour, deflecting the water sideways, rather than directly down as hitherto. <br /><br />Since adopting this practice six months ago, I have never had another brick! I give you this for what it's worth.Anonymoushttps://www.blogger.com/profile/03794779691730381055noreply@blogger.comtag:blogger.com,1999:blog-7414920407208458160.post-26084583804948686582016-10-29T17:46:49.179+01:002016-10-29T17:46:49.179+01:00Puddinboots - I think we all share your frustratio...Puddinboots - I think we all share your frustration - if the flour quality is the problem, why hasn't it been fixed? This is why bread making is as much science as art. The quality of the wheat is the issue - not enough gluten. This is affected by the weather. However even the early mass produced bread scientists struggled with the integrity of the ingredients. It took them years to perfect the Chorleywood bread process, and they decided the only flour that would do was Canadian Strong Bread flour. Commercial bread makers use 'flour improvers' to deal with the variable quality of the wheat. Flour producers for the domestic market don't want to start adding 'improvers' it would cost them money and consumers would complain about the ingredients they added. So us home bread makers must add our own flour improvers. In this case lemon juice is the cheapest and most readily available ingredient we can add to do the job. Happy bread making.TheChiefExecutivenoreply@blogger.com