I've heard several people complaining about the paddle getting stuck in the loaf. This has never happened with me over hundreds of loaves. First, the paddle must be incredibly thoroughly cleaned after every use. No residue left whatsoever. Easier said than done. Second, the paddle has a non-stick coating that doesn't necessarily look like one. A few years ago I noticed that the coating was wearing off mine. I bought a new one from Panasonic: £17. Ouch! You still get a hole in the bottom (of the loaf - duh) that affects a couple of slices slightly when you cut the bread, but I regard that as a relatively minor point considering that the bread is better quality, is cheap and that you know exactly what's gone into it.

By the way, I've experimented a bit and I've found that I don't need to add vitamin C to the flour for either my 60:40 loaf or my ciabatta loaf. It's very expensive and is a bit of a waste of money. Maybe it works for 100% wholemeal, but we prefer our bread to have that lighter texture that a proportion of strong white flour provides.

Another point is that I always mix the dry ingredients (except for the yeast - don't ask me why...) together thoroughly in a bowl before putting them into the bread machine.