We bought a panasonic breadmaker (SD-252) recently. It is not as fool-proof as we expected. So far we still have not got the hang. The bread did not rise or baked properly, and some flour was still at the edges. We followed all the instructions and used recommended ingredients. Anyone has experience of using this machine and what are the tricks we have missed. I am sure the machine is working as normal.
Where in the world are you? If you are in Canada I would give you one answer and if in the US a different one... I suggest downloading a Black and Decker breadmaker manual to see the differences between a recipe they provide for Canada and a recipe they provide for the US for the SAME bread. They are side by side in those manuals.
Also, if you are at any elevation above sea level you may need to make changes. The following holds according to Professional Baking by Gisslen.
So if you are in Denver or Salt Lake City you need to use the middle column to make adjustments and if you are in Mexico City you need to use the last column to make adjustments.
Also, each machine has quirks with the way the paddles work and the way the corners of the pan are, or are not, cleaned by the kneading action. Keep a silicone or rubber or plastic spatula around, and be prepared to slide it into those corners to push the flour into the center a bit so that it gets picked up and mixed in. Often it is more a matter of a few drops of liquid into those corners that accomplishes the same thing ... You simply may need to add a bit of liquid because you are at enough elevation above sea level that you are simply not providing as much liquid as is really needed in your recipes.
Once you get it right, adjust other recipes the same way to be certain that you do in fact have it right. If all of them work when you make those same adjustments, that solves most of your problems.
Also, depending on the humidity your flour will either require more or less water each time you make bread. After 5 minutes look and touch and see if it is wet enough or too wet... and adjust with either a little more flour or liquid. Add liquid by the drop and flour by the teaspoon until you have it figured out.
FWIW... I hope this helps you...
RsH
R.S. (Bob) Heuman - Toronto, ON, Canada ======================================================= Independent Computer Security Consulting Web Site Auditing for Compliance with Standards or Copyright retained. My opinions - no one else's... If this is illegal where you are, do not read it!
I have one of the older Panasonic's that I love. Don't give up on it yet. Flour not mixing in all the way hasn't been a problem (are you adding your water last?) but when the rise is off, I know my yeast is getting old. If you store your yeast in the fridge, let it come up to room temp and don't add very cold or hot water. There are some 100% w/w recipes in the manual that don't rise that well for me but maybe that's the way they are meant to be. If you haven't tried the basic white on the rapid setting you may want to try it. I throw in a fourth to a third cup of oatmeal and it's always good even when the yeast is half dead.
It's really hard to make things fool proof. Fools can be maddeningly clever at defeating fool proof designs.
I know nothing about the Panasonic model, but I have used a Zojirushi and I now have an old Hitachi. They are not perfect, of course, but they do work pretty well. I'd just keep trying.
If you want more detailed help, you will need to post the recipe and that went wrong.
If you are trying to make whole wheat bread, it won't rise as much as white flour. You can add a little vital gluten, but be careful. Only add a little (1/2 tsp at first) or you may find it rising therough the lid.
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.