Panasonic's bread bakery programmes maintain the stability of the baking process regardless of the surrounding temperature. The yeast that helps bread to rise is a living organism extremely sensitive to heat. Because of this the temperature at which the dough is kneaded and any temperature fluctuations while the dough is rising will affect the quality of the finished bread. If the temperature of the dough is too low the yeast activity will slow down and if too high the yeast will overwork (if too hot the yeast will die). Controlling the temperature of the dough is the key to producing delicious bread.The comprehensive bake programmes mean you can try rye whole wheat or even brioche. And you can vary the loaf size to medium large or extra large.
