Bread from Bread Machine - bit Cakey

[The Moose]

I've made a few loaves recently but they all seem to be coming out a little cakey. These loaves are mainly done from the recipes that came with the bread machine when we bought it.

I was wondering what ingredients should be increased/decreased to stop this happening. I was thinking something to do with the yeast maybe??

Cheers

The Moose

[marctwo]

Which machine did you get? I've not really had that problem with my Panasonic using the included recipies. Maybe you're putting too much water in? Are you using strong flour for making the bread?

[HiRich]

You are using strong (bread) flour?
Are you adding the ingredients in the stated order?
Are you keeping your opened yeast sealed airtight?

If it's also failing to rise satisfactorily, I'd look at your yeast and water:

• Is the water warm (that "can't feel the temp when I stick my finger in", rather than icy cold straight from the tap)? Too cold, and the yeast is slowed down. Top it off with water from the kettle. (this would be my bet for your problem)
• Try a touch more yeast - rather than a level teaspoon measure, try slightly heaped.
• Try a different yeast. If you use fast-acting sachets, I've found the Allinson's better than the Sainsbury's on like-for-like measures.

If it's rising well, but still doughy, try a bit less water.

[The Moose]

marctwo said:

Which machine did you get? I've not really had that problem with my Panasonic using the included recipies. Maybe you're putting too much water in? Are you using strong flour for making the bread?

The machine is a Panasonic SD-251 - it's quite an old machine that sat at the back of the cupboard for ages and I just got the urge the other day!!

I'm having the same issue whether I am using recipes from the manual, or other ones off the net. Maybe it's a water temperature issue??

HiRich said:

You are using strong (bread) flour?

Yeah - my flour is hard!!!

HiRich said:

Are you adding the ingredients in the stated order?

Yep

HiRich said:

Are you keeping your opened yeast sealed airtight?

Fairly airtight, but it is all being used up within 24 hours of being open (I've just got back into making it and am really enjoying fresh bread 2 or 3 times a day!! )

HiRich said:

If it's also failing to rise satisfactorily, I'd look at your yeast and water:

• Is the water warm (that "can't feel the temp when I stick my finger in", rather than icy cold straight from the tap)? Too cold, and the yeast is slowed down. Top it off with water from the kettle. (this would be my bet for your problem)
• Try a touch more yeast - rather than a level teaspoon measure, try slightly heaped.
• Try a different yeast. If you use fast-acting sachets, I've found the Allinson's better than the Sainsbury's on like-for-like measures.

I was unaware of the warm/cold water issue and have just been whacking it straight in out of the cold tap. This afternoon's loaf will have warmer water.

HiRich said:

If it's rising well, but still doughy, try a bit less water.

It is rising well (i.e. it is getting to the shape/size it should but with a rather doughy/cakey texture in the middle - how much water should I try to remove? 10%? (looking at up to 420ml depending on type of bread and size of loaf)

If it is a water temperature issue, how do you deal with the timer mode (i.e. if you want the bread to be ready in the morning when you wake up)?? Bit more yeast??

Yeast wise, I am using Sainsbury's Fast Action Dried Yeast, but I also have some Hovis Dried Yeast.

Thanks for the help so far - any other suggestions would be great.

Cheers

The Moose

[HiRich]

The Moose said:

It is rising well (i.e. it is getting to the shape/size it should but with a rather doughy/cakey texture in the middle - how much water should I try to remove? 10%? (looking at up to 420ml depending on type of bread and size of loaf)

If it is a water temperature issue, how do you deal with the timer mode (i.e. if you want the bread to be ready in the morning when you wake up)?? Bit more yeast??

Yeast wise, I am using Sainsbury's Fast Action Dried Yeast, but I also have some Hovis Dried Yeast.

Well I use a Panasonic SD-254, so I guess they are fairly similar. It says 320ml water with 475g flour (360ml & 560g for the largest loaf), so how do those ratios compare with your recipe?

For the timer, I don't make any changes to water temp, and it doesn't seem to cause a problem. The issue is really with really cold water (more of an issue at this time of year). As I said, I had a bit of trouble with the Sainsbury's yeast, but do try "a little shake more".

Another thought though. If you are making morning loaves, are you getting them out of the machine as soon as the machine pings? You do need to get them out quickly and let them rest & cool on a rack. If you leave them in the machine, the bread continues to steam which make it stodgier. This could be what you are suffering. Match the timer to your alarm, and whip the loaf out onto a rack before you do your ablutions.

[marctwo]

I have the 254 as well and have no issues with the Sainsbury's yeast.

Be sure to take the loaf out as soon as it's done as it may sweat. Also, when using the timer, put the yeast on the bottom, then the flour, then the water. This way the yeast is not activated until the machine starts mixing.

[mrsshpub]

Hi Moose

Our Panasonic SD255 came with 2 different kneading blades — one for 'normal' wheat bread & a second for rye bread.

The only time I've made a 'really cakey' loaf was when I used 50:50 wholemeal rye:strong white with the rye blade; using the 'normal' blade gave (IMHO) a better textured loaf with that ratio of flours.

With respect to the water question, I've found that Allinson Premium White Very Strong flour (the one in the green bag) needs about 10% more water than (say) Carrs or Claybrooke Mill strong white: using that flour with the amount of water as per the Panasonic recipe book resulted in a poorly risen loaf, close textured with a hard, cracked top.

Hope this helps!

Sue

[The Moose]

The 251 instructions are:
White Bread
- Flour: 600g
- Water: 400ml
- Yeast: 3tsp

100% Wholemeal Bread
- Flour: 600g (wholemeal)
- Water: 420ml
- Yeast: 3tsp

Those are the machine recipes that I am using so fairly similar on the ratios I guess.

I'm not using the super strong stuff - mine isn't that hard!!

I will give it another go with the water temperature now. The loaves have been sitting for 10 mins or so in the morning - I will set the timer to finish later so it actually finished when I'm downstairs so we hopefully won't get the sweating.

I always follow the ingredients' order - am so close to being there - just this final step to go...

Loaf ready in 4 mins. Will whack another straight in

Cheers

The Moose

[trix-a-belle]

hmm interesting to read, hope you get it sorted moose.

I recently was gifted a bread machine (sorry can't remember what sort) & have been reasonably successful straight off (even using allinson yeast which i noticed yesterday says not suitable for bread makers . My recipes say to add salt, sugar & milk powder..

[Flying machine]

Did any of those recipes suggest adding egg at all? I found thatsome of the recipes with mine did this and the result was (although quite nice) a bit 'cakey'. I've taken to kneading my own dough by hand and then just baking in the oven - results are far better than anything i've had out of the machine

[Tanguero]

Try changing your brand of flour and see if it makes a difference. I have known flour from one brand change considerable between batches.