Sudden Failure in my Bread
I have a Panasonic SD 2500 and for about the last eight months everything has been going very well. I am using a multigrain flour that usually makes very nice bread. Two days ago I went to bake a loaf but it was a disaster having practically no rise in it. I made another loaf checking and double checking and again it was a failure. A third loaf was no better. I went out and bought some new flour and a new packet of fast acting yeast. This gave me a bit better loaf. I then went on and tried another one and that has been a failure as well. The last loaf I increased the yeast slightly from 3/4 tsp to 1 tsp. Here is the recipe.
3/4 tsp yeast
400 g malted strong flour
1 tsp salt
1 tsp sugar
15 g butter
280 mL water
Panasonic cycle 4 (5 hours)
Can anybody give me any idea why after all this time I am getting these failures? At the moment we're going through a bit of a warm spot in the UK and the temperature inside has been around 26 to 27°C. Is it possible that this is causing the problem and would it be over proving but to me it looks as if it hasn't risen properly in the first place. The Panasonic doesn't have a transparent lid so you can't see what's going on, but considering I have never had a failure before with this recipe I just can't understand it.
Robert…
... are the ingredients the same as usual? If not the ingredients, then look to the method, even to the machine. Can you open it mid-cycle and assess whether it is heating properly during the rising cycles? Bread machines are fairly insulated from ambient surroundings and the thermostat should tend to keep the dough from overproofing due to room temperature.
Best of luck,
Cathy
...which allows them to take account of the ambient temperature. That's one of the reasons they produce such good bread.
Was the new flour you bought the same brand as the one you had the first failures with? If so, it may be some of the low-protein, home-grown flour which resulted from a poor harvest last year. I heard a lot of complaints similar to yours at the time, people whose normal bread-making procedure was suddenly failing repeatedly. It's possible that some ended up in the flour you're using. I think Lidl was one retailer who had problems but there was at least one big brand name as well. You'll almost certainly find stuff about it if you do some googling.
If the above is a possibility, try some strong* Canadian flour and see how that does. If that fails, call Panasonic customer support. They were pretty good the only time I used them.
*But not extra strong. Pans don't get on very well with it.
When I had a breadmaker this happened to me. All of a sudden it went from producing perfect loaves to flops. I contacted Panasonic and apparently due to adverse weather it affected the crop. They said to try adding in a teaspoon of lemon juice and it worked a treat.
Adding in one teaspoon of lemon juice and see if that helps.
I'm assuming you've been making this bread the same way for some time with the same method but all of a sudden it's stopped working.
Is it not rising or is it collapsing? Does the yeast not work or is it over proofing? Can I suggest you try the plainest and simplest loaf with strong bread flour and see what happens.
You can also try testing the yeast. In a little warm water add some sugar and dissolve then add a little yeast and stir. Wait a few minutes to see if it begins to froth.
Perhaps you could also post some photos?
Thank you Cathy and Jon for your comments. There is no difference in the flour that I have been using and that, that I purchased yesterday. I bought more because there was not enough to make another load after 2 failed. I got new yeast as a safety measure just in case. The flour I am using is "Bacheldre Malted" again the stock I had on hand and the new one behaved the same. All ingredients I weigh to an accuracy of 1 gram, water if filtered and kept at room temp. I don't make the water warm as the Panasonic takes care if that.
So everything normal for 8 months then disaster. Trying to insert photo from desktop but doe's work for me.
'There is no difference in the flour that I have been using and that, that I purchased yesterday ... The flour I am using is "Bacheldre Malted"...'
Bacheldre mill does mill British flour, so it may be low protein flour that's the problem. I'd definitely try another flour and preferably one grown outside the UK.
Finally worked out the upload.
Lemon juice how interesting that is worth a try. The only thing different is the warm spell UK is having and I would hardly call that adverse but then I have spent most of my life in Australia. But there is nothing else. I would be interested in comments on the picture as you may be able to tell me what has happened.
The lemon juice is always worth a try and you cannot lose by checking the yeast. Just two things you can cross off the list. To be honest it looks overproofed as supposed to not rising. Perhaps the unusual warmth these past few days has contributed to that. Perhaps on hot days use cold water (just throwing out ideas here).
I have found the recipe and I see you have used all malt flour instead of 250g malt and 150g strong bread flour. It also says to use 270ml water (not 280ml).
Make sure the water goes in first. Then sprinkle the flour over the water. Make two small wholes in the flour on opposite sides for the salt and yeast to go into. Make sure they do not touch. It does say 3/4's of a teaspoon for yeast so should be fine.
Try these few small changes and/or corrections.
No wrong recipe. The recipe I am using is from the Panasonic book for "Granary" as this is a proprietary name the preamble to flours says the malted grain is the equivalent.I have rigidly kept to the directions and Panasonic puts yeast first and water last. I know other machines do the opposite but all recipes I have read tell you to follow the machines directions. Making at least one loaf a week I have made over 30 loafs that have been perfect till the last few days.
I have another one in the machine this time with lemon juice added.
Was the closest match. Well if it's worked every time till now then no reason why it shouldn't continue to do so.
Changing one thing at a time will tell you more rather then a few things all at once.
Best of luck and let us know how it goes. We'll cross off one idea at a time.
looks like a dough that is falling apart and can't keep itself together. That could be from over proofing, not enough gluten development, too much yeast or too many enzymes in the flour. Tricky. What happens when you use normal instant yeast as opposed to fast? (try the other suggestions first)
I might also think about adding ice cubes to the water letting them melt before adding as the flour will also be warmer.
Well I have had a successful load today. I did add lemon juice but to be honest I am putting down to the weather as whilst it is wet today it is a lot cooler. That is the only variable. I know it is very strange.
Robert....
1) cooler room temp and 2) lemon juice.