Panasonic breadmaker voids

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Tompeters

Panasonic breadmaker voids

In over four hundred loaves I have never had a bish until the last two. I make the medium 700g white, usually, on recipe 1. Both bishes were on immediate cook not delay though the second time I made sure the butter was very soft first.

Normal flour from the same bag as I had used before a day earlier (Alinsons strong premium white)
My usual yeast (Morrison's fast acting) in usual volume quantity with Panasonic measure -- BUT this was a new sachet.
Othewise usual recipe identical to Panasonic no 1.

I''m getting a large void the size of a gobstopper where the blade is and adjacent to this there is what looks to be either un-risen or uncooked dough.

The rest of the loaf is 100% perfect with no voids, no odd flavours, usual texture.....

Any ideas?

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Thistledo

Panasonic breadmaker voids

Tomps, I can't imagine what's gone wrong there, especially as you used the same flour as the day before. I've used this machine for many years. I strongly advise you phone their helpline. They're very helpful and know what they're talking about. It was Panasonic that helped me when my bread suddenly didn't rise at it should - it was like I'd found a new building material! It turned out to be the low gluten yield (worldwide) in wheat as a result of the lousy summer last year. In fact they said Allison's were the worst. Do ring them as I'm sure they can resolve the problem. The first thing they told me was to bake on Rapid whilst the gluten problem was around which worked. I even contacted Allison's about the low gluten in their flour and what they were doing about it - they refused to comment!
Do let us know how you get on.

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Tompeters

Panasonic breadmaker voids

Thanks, T'do. That's interesting about low gluten. The 'offending' Allinson's says 13.9% on the bag which is well below my fave Waitrose Canadian of around 15%. I've always been able to bake acceptable everyday white with Tescos own at (quoted) 12.6%. It came to mind that I was using Jersey butter both times I had bishes and that seems a bit harder from the fridge (tho' I warmed it on a saucer over a mug of hot water last bish time). Since it's Sunday I can't phone P so I am about to make a loaf using Country Life (that rancidity problem I was having seems to have gone away) and the Tescos flour.

It looks very much like a 'mechanical' problem - i.e. a blob of something that doesn't get incorporated - rather than a chemical or temperature problem and as you know the element is around the tin, not by the paddle. Clearly it's going round and the shaft drive is intact in the tin...tho' could be a slipping belt drive (if there is one) in the machine or even a faulty machine controller, I suppose?

Will report back later this afternoon and meanwhile thanks for your helpful input :)

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Tompeters

Panasonic breadmaker voids

PS - I have used rapid twice (about a year ago) and very unimpressed with the result on both occasions. You might recall that I bought some pure gluten to experiment with a while back.....if low gluten becomes an issue I might carry out some more experiments.

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Dottie May

Panasonic breadmaker voids

Can't help with the query but intrigued to know "please what is a bish "? Haven't come across it before. I take it's an error?

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Thistledo

Panasonic breadmaker voids

Was just about to ask the same question Dottie and hey presto, your post appeared, as if by magic. Okay Tomps, what's this 'bish' and no, I don't think it's a typo. Need to know as I don't want to lose my street cred.

You're right Tomps. Rapid bake isn't ideal but under the circumstances, it's better than a 'brick'. I don't think your problem is anything to do with butter at all. Strangely, Panasonic advised me to try and get Waitrose's own make bread flour, saying it was the best. Regret, can't get to a Waitrose, neither do they deliver in my area. I only wish they would.

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Tompeters

Panasonic breadmaker voids

Bish: OED Online "Noun. British, informal, dated. - 'A mistake or blunder' - Origin: 1930s of unknown origin"

The loaf I made with Country Life and Tescos lower gluten flour this morning looks normal. I really think it might be that a bit of butter can get stuck under the paddle and aggregate flour/water/yeast/fat goo that then gives off CO2 to form the large void. Only explanation I can think of.

If so, Delia's suggestion of using Lurpak spreadable could be a good option for a breadmaker?

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SonyaK

Panasonic breadmaker voids

I never use butter when making bread in my bread-maker. Always use olive oil, if I use any fat.
No lumps in the oil:)

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Tompeters

Panasonic breadmaker voids

Hi Sonya, I used to use groundnut oil (olive in everyday bread is not to my taste) with the Morphy Richards machine I had before the Panasonic. P specify butter. I don't suppose there is any huge difference in taste and, as you say, no lumps!

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Yummy

Panasonic "bish"


"Bish: OED Online "Noun. British, informal, dated. - 'A mistake or blunder' - Origin: 1930s of unknown origin"


Sounds like something the RAF would use in the war, for a failed bombing raid !!!


"What ho chaps !! That was something of a bish "

Bit like "fubar"

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Tompeters

Panasonic breadmaker voids

Well, the Tescos flour with Country Life gave perfectly good results with no voids - not as nice as Waitrose Canadian flour or Alinsons premium strong. So I can but deduce that it is the firmer texture of Jersey butter that caused the problem. Even by warming it, it is left to stand in the machine.....so the only solution is not to use it! Country Life style, spreadables (but NOT low fat I think) or oils.

What is it they say? "When you find yourself in a hole, stop digging". Not always the best advice :)

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Honey

Panasonic bread voids

We went through a period of having the low gluten problems too, but they seem to have sorted it now. We use Waitrose Leckford Estate bread flour and that's really good and also Waitrose Malted bread flour (produces a loaf very like a Granary and we add a few extra mixed seeds to both flours to give a bit of interest.

H x

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Tompeters

Panasonic breadmaker voids

Hi Honey, We like the Waitrose Leckford Estate white also. Rises well, as does the W Canadian. Of 'browns' our favourite is Hovis Granary flour (not the pre-mix, the flour in the blue pack). Truly excellent though my dentist does NOT approve! She reckons to make much of her income from teeth and crowns broken by hard seeds and my GP says anyone over fifty should be wary about eating seeded foods. You might not live to be a hundred but it'll fell like one hundred and twenty!

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Honey

Seeds

Crikey... didn't know about the seeds, but I think I'll risk it (no crowns to break)!

H x

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violet eyes

tompeters

Have you ever made croissants with your panasonic?
I know what you mean about seeds/grains I've broken a filling in the past while eating those types of bread and just recently I nearly hit the kitchen ceiling while eating a slice as that tooth is very sensitive. I think I may have to give up eating those breads in future which is a real shame because the bread made using those flours is excellent.

 
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