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The table below outlines the phases of the cycle.
PHASE
DESCRIPTION
NOTES
‘Preheat’
The ‘preheat’ phase warms the ingredients to allow the yeast
to perform optimally. It also allows heavy grains and flours
to absorb liquid, before softening and expanding for better
gluten development.
During this phase, no movement occurs in the bread pan.
This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID
and JAM settings.
‘Knead 1’
The ‘knead 1’ phase distributes the yeast and moistens the
gluten in the flour.
During this phase, the paddle will rotate slowly.
Viewing window may fog up. This is normal and will dissipate later in the cycle.
There may be lumps and unincorporated ingredients in the corners of the bread
pan. This is normal. They will be incorporated during the ‘knead 2’ phase.
‘Knead 2’
The ‘knead 2’ phase thoroughly mixes the ingredients and
strengthens the moistened gluten strands to a springy
elasticity. A dough ball will form.
During this phase, the paddle will rotate faster and in both the
clockwise and counterclockwise direction.
You may notice the collapsible paddle automatically collapse
into the flat position then return to the upright position
multiple times during this phase. This action allows the
dough ball to accumulate all the unincorporated ingredients
in the corners of the bread pan.
The Automatic Fruit and Nut Dispenser will automatically
release its contents 8 minutes before the end of the ‘knead 2’
phase, regardless of whether it has been loaded.
Viewing window may fog up. This is normal and will dissipate later in the cycle.
There may be lumps and unincorporated ingredients in the corners of the bread
pan. Be patient - the clockwise and counterclockwise direction of the paddle will
eventually incorporate all the ingredients before the end of the ‘knead 2’ phase,
however if necessary use a rubber spatula to fold in any flour from around the
edges of the bread pan. This is especially important on the GLUTEN FREE and
YEAST FREE settings.
Humidity, the way the flour is measured and the moisture content of the
flour affects dough consistency. For this reason, you may wish to check the
dough approximately 5—10 minutes into this phase. Lift open the lid. Poke the
dough ball with your finger, careful to avoid the moving paddle. The dough
should feel soft and sticky like scotch tape. If it is too dry, add liquid (27°C),
½ to 1 tablespoon at a time. If it is too wet, add flour 1 tablespoon at a time.
NOTE: Gluten free doughs will be wetter and more like a thick, sticky batter,
while yeast free bread doughs will look like a cake batter.
