Breville the Custom Loaf BBM800XL Manuel D'instructions page 21

The table below outlines the phases of the cycle.
PHASE DESCRIPTION
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.
Knead 1 The 'knead 1' phase distributes the yeast and moistens the gluten
in the flour.
During this phase, the paddle will rotate slowly.
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.
NOTES
This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT RAPID and JAM settings.
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.
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.
EN
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