Breville the Custom Loaf BBM800, Инструкция

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OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE
PHASE dESCRIPTION NOTES
‘Rise 1’
‘Punch Down’
‘Rise 2’
‘Punch Down’
The ‘rise’ phase, also known as ‘proofing’, is a period of rest that
allows the gluten to become smooth and elastic. The dough ball will
become a puffy mass that increases in size. This phase is important to
the flavour of the bread.
During this phase, no movement occurs in the bread pan.
The ‘rise 1’ and ‘rise 2’ phases are separated by two ‘punch down’
phases, also known as ‘deflating’. This phase is necessary to release
the trapped carbon dioxide within the dough.
During this phase, the paddle will rotate a few turns lasting approx.
10-15 seconds.
If the dough is unevenly sitting to one side of the bread pan, it
should be centred over the paddle before the ‘rise 3’ phase to avoid a
lopsided loaf. This is especially important for the smaller 0.5kg and
0.75kg loaf sizes.
TIP: Although the collapsible paddle will automatically collapse before the
start of the ‘bake’ phase to minimise the hole at the bottom of the baked
loaf, you can also remove the paddle altogether for an even smaller hole. At
the start of the ‘rise 3’ phase, the ‘remove paddle’ alert will sound. Press and
hold the START | PAUSE button to pause the cycle. With protective hot
pads or insulated oven mitts, lift open the lid. Hold the bread pan by the
handle and lift straight up. Place the bread pan on a wire rack. Close the
lid. Take the dough from the bread pan, remove the paddle, form the dough
into a neat ball and replace in the centre of the bread pan. Return the bread
pan to the baking chamber. Close the lid. Press the START | PAUSE button
to resume the cycle.
It is important to remove the dough when the alert sounds, and to replace
the dough in the centre of the pan to ensure the dough rises completely and
is not lopsided. Removing the paddle is not recommended on the GLUTEN
FREE and YEAST FREE settings as the dough is more like a batter.
‘Rise 3’ The ‘rise 3’ phase is the final rise before the loaf is baked. At the end
of this rise, the risen dough usually fills the bread pan, taking the
shape of the pan. This is why this phase is also known as ‘shaping’.
During this phase, no movement occurs in the bread pan.
If the dough rises higher than the bread pan, open the lid, pierce
the top with a skewer or toothpick and allow it to gently deflate.
This should prevent it from baking over the top of the bread pan,
collapsing or spilling onto the heating element.
‘Bake’ The ‘bake’ phase regulates the baking time and temperature
according to the individual recipe.
During this phase, no movement occurs in the bread pan.
Steam will emit from the steam vents. This is normal. Do not cover
the steam vents or touch appliance surfaces as they will be hot.
‘Keep Warm’ The ‘keep warm’ phase holds the temperature of the baked bread for
up to 60 minutes before automatically turning off.
During this phase, no movement occurs in the bread pan.
To turn off the ‘keep warm’ phase, or to reduce the 60 minute keep
warm time, refer to ‘Using the MODIFY button’, page 31.
To retain a crisp loaf crust, press and hold the CANCEL button and
remove the bread pan before the ‘keep warm’ phase. The sides of the
loaf may concave and become soggy or the crust may become harder
and darker during the ‘keep warm’ phase.
NOTE
Due to ingredient properties, some settings have been
programmed to skip certain phases.