Bread baked in the Panasonic SD-YD250 bread machine does not need as much yeast as recipes other than the Panasonic manual say:
- The machine will bake an extra large (2.5 lb) loaf that may take more than 4 cups of flour. The yeast dispenser does not hold much more that a tablespoon;
- Panasonic’s recipes (in the manual; see its online recipe resource pages) call for half the amount of yeast in typical recipes:
- 1 tsp (instead of 2 tsp or more ) for 3 cups of flour for a medium loaf;
- 1.5 tsp. for 4.375 cups of flour for extra large loaves;
- Medium loaves based on The Bread Lover’s Bread Machine Cookbook (“BLBMC”) and other recipe resources filled the pan, and had airy, weak crumb; some ballooned or cratered/collapsed/imploded.
Panasonic’s recipes for medium loaves, both with bread flour and whole wheat flour, on the bake sandwich cycle, call for 1 tsp of yeast. These recipes have identical hydration rates – the flour and water weights are identical. In each formula the yeast is 2.8 g to 417 g; in baker percentage (B%) 0.7%. Panasonic’s “bake sandwich” cycle selects for medium loaves – it locks out the use of the loaf size command setting. The recipes in the manual for white sandwich and whole wheat sandwich bread on bake sandwich cycle are identical to the formulas for medium loaves in the basic white and 100% whole wheat recipes. For the 2 hour “bake rapid” cycle and the 3 hour “whole wheat bake rapid” cycles, Panasonic suggests 2 tsp of yeast.
Panasonic’s engineers worked the mix, knead and rise phases to work that way. Set for medium loaves, basic bake and whole wheat cycles, the machine mixes for 3 minutes, kneads for 20-30 minutes and rests to rise for nearly two hours.
I prefer low sodium bread. The principle is to reduce yeast by the same percentage as salt as suggested in BLBMC at p. 290 and by the Please Don’t Pass the Salt bread page.
I monitored recipes in June-August, 2018. I peeked under the lid to see what happened – including the last part of the rise phase after the machine knocked down the dough. I made manual interventions a few times – I ran a silicon spatula between the dough and the pan 5-10 minutes just before the start of baking to gently deflate the loaf. (Using a spatula risks marring the no-stick surface of the pan. Silicon spatulas are safer.)
I adjusted yeast in BLBMC formulas for white, whole wheat, and combined flour (multigrain), and formulas requiring 2 tsp yeast for a medium loaf (a formula with 3 cups or 15 oz. flour +/- by weight). This approach resolved the inflation problem and produced loaves that were not inflated:
- Ignore the amount of “bread machine yeast” in a formula in the BLBMC – (BLBMC has different amounts of SAF instant dry yeast and any other “bread machine yeast”);
- Weigh yeast and know the correct conversion factor. I use a factor: 1 tsp of instant yeast weighs 2.8 grams;
- Weigh salt and know the correct conversion factor, I assume a recipe refers to conventionally ground table salt; 1 tsp weighs 5.7 grams;
- Use half the amount in the recipe for SAF instant dry yeast in a BLBMC formula (instant or “bread machine” dry yeast in other formulas not specifically written for a Panasonic machine).
For low sodium I cut yeast and salt equally. For 50% sodium I just halve them. Then I make a “Panasonic” adjustment for yeast by halving it. When I use 50% of a BLBMC recipe amount of salt, I use 25% of the BLBMC recipe amount of yeast.
The recipes and my notes for that round of tests are in a separate post.