Spinney
Bimbleur extraordinaire
- Location
- Back up north
The loaves in my breadmaker (Panasonic) often come out slightly higher at one end than the other. It might just be a feature of breadmakers?
Bread maker machine problem.....and ideas for solution ?
- Thread starter Dave7
- Start date
Page may contain affiliate links. Please see terms for details.
U
User482
Guest
I find the rapid setting gives an uneven loaf but the normal setting is fine. If using the seed dispenser, that side of the loaf can be a little lower, I guess because heat escapes through the open flap.
I have an exciting life.
I have an exciting life.
Not unless you are making an upside down cake.
subaqua
What’s the point
- Location
- Leytonstone
Science is not boring !
oldwheels
Legendary Member
- Location
- Isle of Mull
Had the same problem. Block of wood at one end sorted it so your machine is probably not level. Use a spirit level. Bearings on my machine seized up last year so I now use a Kenwood chef and a baking tin. Better bread I think but you have to use different yeast.
numbnuts
Squire
- Location
- Gone over the hill and far away
My French bread using the same bread maker
Reynard
Guru
- Location
- Cambridgeshire, UK
Mmmm, well I make either sourdough or use only a pinch of yeast in it (love the long bulk ferment & proof times) and bake the bread in a chicken brick as I can't steam my oven... 
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Mmmm, well I make either sourdough or use only a pinch of yeast in it (love the long bulk ferment & proof times) and bake the bread in a chicken brick as I can't steam my oven...
I do mine in a dutch oven; a big cast iron, enamelled casserole pot. Lid on for the first 20 minutes to steam it first then lid off and down to 210C for the remainder. Works a treat to give an excellent crust.
By the way, why use commercial yeast at all when you're using a starter?
Reynard
Guru
- Location
- Cambridgeshire, UK
@glasgowcyclist - nice looking loaf 
I do a similar thing with my chicken brick - 25 mins @ 230, then 20 mins @ 190 for a loaf made with 500g flour.
I use either starter (rye-based) or yeast according to whim really. Depends what kind of bread I fancy. But whichever way I go, I build my levain in stages for sourdough or use a preferment for the yeasted bread. But I make panettone and babka only with sourdough - so much nicer than with yeast, and it keeps better too. Although neither last long enough to go stale
Reminds, *must* plan my xmas baking...
I do a similar thing with my chicken brick - 25 mins @ 230, then 20 mins @ 190 for a loaf made with 500g flour.I use either starter (rye-based) or yeast according to whim really. Depends what kind of bread I fancy. But whichever way I go, I build my levain in stages for sourdough or use a preferment for the yeasted bread. But I make panettone and babka only with sourdough - so much nicer than with yeast, and it keeps better too. Although neither last long enough to go stale
Reminds, *must* plan my xmas baking...
