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We happily used a Panasonic for many years, but had to replace the paddle last year. Not long after that, we found the non-stick coating was flaking off the loaf tin - it was very well used.
Having then found that the cost of a replacement tin was little different from getting a whole new machine (!) we bought a new breadmaker, which has been fine.
I have to say though that I disagree with the advice about not washing the paddle or spindle - it was only when I followed that course of action that the paddle stuck in a loaf for the first time. I accept that bakers don't wash loaf tins - but nor do their tins have paddles in!
Since then the paddle has stuck in the loaf a couple of times - the problem is really how to get it out without scratching the nonstick, and thus making future problems more likely. I generally find a carving fork can "lever" the paddle edge through the crust, and you can then pull it gently with a cloth-covered hand.
______________________________________________________________ Autotrail 635SE
No longer quite so new to all this but still loving it!
we've got a Morphy Richards and the paddle invariably gets stuck. find, as someone suggested, that leaving the loaf in the tin to cool a little and turning the blade a bit helps.
my real problem though is that my bread rises wonderfully, then when it starts baking it sinks down a bit so never get a nice rounded top to our loaves. added extra water to get nice airy texture, but whatever I do it always sinks a bit.
can any of you experts tell me what i'm doing wrong
my real problem though is that my bread rises wonderfully, then when it starts baking it sinks down a bit so never get a nice rounded top to our loaves. added extra water to get nice airy texture, but whatever I do it always sinks a bit.
:
What kind of yeast are you using ? If you use tinned yeast granules check that they are for use in breadmakers. Allinsons make 2 kinds; one lot -bigger granules- state they are not for breadmakers. The finer-granulled Allinson's yeast-says it is for use in breadmakers- is noticably better at rising and maintaining the rise.
What kind of yeast are you using ? If you use tinned yeast granules check that they are for use in breadmakers. Allinsons make 2 kinds; one lot -bigger granules- state they are not for breadmakers. The finer-granulled Allinson's yeast-says it is for use in breadmakers- is noticably better at rising and maintaining the rise.
G[/quote]
Hi G
originally used dried yeast suitable for breadmakers, now use Lidl's bread mixes which make a really tasty loaf (and are for use with breadmakers). I add oats to the farmhouse mix in the breakmaker at home, and cook the ciabatta in my remoska in the van (which rises fine). I wondered if the breadmaker wasn't getting hot quickly enough for the baking stage. i've tried all sorts, adding extra yeast, more flour, extra water (which improved texture considerably).
my real problem though is that my bread rises wonderfully, then when it starts baking it sinks down a bit so never get a nice rounded top to our loaves. added extra water to get nice airy texture, but whatever I do it always sinks a bit.
can any of you experts tell me what i'm doing wrong
Not an expert but have been breadmachine baking for several years.
It may be that your bread has 'over risen'. This can be caused by several factors some of which should be mentioned in the troubleshooting section of your instruction book but from my experience I believe that common causes can be:-- Too much water:- or water too warm:-
Other factors which can cause the bread to rise too much and maybe to then collapse to some degree are:--
Too much yeast
Too much sugar
Not enough salt
Machine may be in a draught
High humidity / warm weather.
I have an excellent book called 'The Complete Book of Bread and Bread Machines' by Christine Ingram and Jennie Shapter. It is approx. 500 pages
Whether you use a bread machine or do hand baking it is an excellent 'tome'
thanks, Harvey for all info.
the only thing not tried already from your list is adding more salt, so will try that.
will have a look in the library for the book you mention, and if it's as good as you say maybe put it on the Christmas list!
It's just that you previously wrote that you had tried extra yeast and extra water which can both cause over rising / sinking.
It sometimes happens to my bread; a slight flattening of the top, but doesn't bother me really. I also find that the paddle sometimes sticks in but usually if I have baked a 'crusty' crust. Try selecting the lightest crust setting if it bothers you: I just hook it out with the tool for that purpose.
By the way the book was published about ten years ago: I see there are several on Amazon, some new at about five to six pounds and some used.
Harvey
adding extra water gave me the lightest loaf (previously texture was a bit too heavy), all other things i tried were no better and sometimes worse. always use least crusty setting. don't have a tool to extract blade, use the end of a teaspoon usually which does the trick ok. seems like am stuck with a flat-topped loaf, just puzzling why it happens!
did a local libraries websearch and your book is not available, but paperbacks by Christine Ingram and Jennie Shapter individually are.
"the paddle has stayed in the cooked loaf 6 out of 7 loaves made. Last night I tried a softer crust but it still happened. We've used a breadmaker since they were new on the market and have had a sticking paddle once or twice but this is ridiculous. " (Grizzly)
Shortly after reading these posts, we started getting a similar problem with our Panasonic, with 3 out of 4 loaves losing the paddle. I tried several things until I hit on the solution (for ours, anyway). It seems the water volume is critical. I now make absolutely certain that only 280 ml water goes into a medium sized loaf - and since then the paddle has NEVER stuck in the loaf. (which is, of course, the cue for it to start doing just that!)
I have to say that I'm not over-zealous when measuring ingredients and put in 1and 1/2 cups of water.
We do think -fingers crossed, touch wood etc- that we're over the worst. We don't take the bread out of the pan until it has had a short time to cool and the paddle is now so baked in that I can't get it off and so can't do any recipes that require the paddle to be removed !
The smell of hot plastic and burning flour still over-powers the smell of fresh bread baking in the morning and the alarm is still ridiculously quiet but at least the paddle doesn't come out !
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