Panasonic SD-YD250; Yeast

Reviews at Everyday Sandwich and Make Bread at Home describe and illustrate the Panasonic SD-YD250. It has loaf size settings for medium (1.5 lb), large (2 lb) and extra large (2.5 lb) loaves baked in an extra large vertical rectangle pan.  The control is a button.  The default is XL.  Choices are locked out on some cycles.Those loaves look like this:

panasonic bread maker sizes

This machine can bake any daily or sandwich bread, whether with white flour or whole wheat, as well as I can bake those loaves in conventional baking pans in an oven. It can bake light rye bread with a mixture of white flour and rye flour, and other multigrain loaves. While the food industry produces a variety of bread, there are few  palatable and inexpensive low sodium breads.  I prefer low sodium bread machine bread to the low sodium bread for sale in a grocery store.

Bread baked in this machine does not need as much yeast as recipes outside the Panasonic manual say.   

  • The yeast dispenser does not hold much more that a tablespoon
  • 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 (in the manual; see its online recipe resource pages) call for half the amount of yeast 
    • 1 tsp instead of 2 or more for a medium loaf1.5 tsp. for 4.375 cups of flour for extra large loaves 2.5 tsp for  brioche on dough cycle with 3.25 cups flour

I monitored medium loaf recipes,  (3 cups of flour and 1.25 cups+/-) of liquid 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 to deflate a loaf – I ran a silicon spatula between the dough and the pan 5-10 minutes just before the start of baking. (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 works:

  • 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”);
  • 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) i.e. reduce 2 tsp. for a medium loaf to 1 tsp.

This applies for recipes for dough and for bread baked in the machine.  It seems to relate to the mix ((‘Knead”) and rise phases.

50% salt reduction doesn’t affect the process or hurt flavour.  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.  For a Panasonic recipe I cut yeast and salt equally.  For a BLBMC or other recipe I make my adjustment for yeast amount above first, then I cut yeast and salt equally.  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 are in a separate post.

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Labels

The idea of a low sodium diet is to consume less salt. There are many sources of information. Sources may  promote a fad or a personal theory. Buyer beware. These resources are scientific and fact based: The Low Sodium Program and other resources at  Please Don’t Pass the Salt What Can I Eat at Hacking Salt. The …

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Bread

Bread is high in sodium, as an effect of the baking process.  The master formula for bread is to grind dried grain into a paste or flour, add water and yeast, let the stuff ferment and throw it on a hot surface until it dries out and stops fermenting. Salt controls yeast which affects fermentation. …

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Cookbooks

Dietary and culinary theories abounded – and still persist, that salt is adds flavour and should be used in cooking nutritious and tasty food. Salt has been added to food as necessary preservative e.g. ham, sausage, olives, cheese, soy and other sauces. It has become a normal practice to put some salt into any dish, …

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Salt

Salt (sodium chloride) is a chemical agent used to cook or process food. Saltiness is regarded as one of 5 main tastes. (Scientists have not, as of 2018, identified a distinctive taste receptor for salt.)  Sodium is an essential nutrient, but consuming more sodium than the minimum has no health benefits. Excessive sodium is a …

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