Breville the Custom Loaf BBM800XL Manuel D'instructions page 22

PHASE DESCRIPTION
Rise 1
The 'rise' phase, also known as 'proofing', is a period of rest that
Punch Down
allows the gluten to become smooth and elastic. The dough ball will
Rise 2
become a puffy mass that increases in size. This phase is important
Punch Down to the flavor 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.
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. Therefore, this phase is also known as
'shaping'.
During this phase, no movement occurs in the bread pan.
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.
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 minutes keep warm time, refer to 'Using
the MODIFY button'.
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NOTES
If the dough is unevenly sitting to one side of the bread pan, it should be centered over the paddle
before the 'rise 3' phase to avoid a lopsided loaf. This is especially important for the smaller 1.0lb
(0.5kg) and 1.5lb (0.75kg) loaf sizes.
TIP: Although the collapsible paddle will automatically collapse before the start of the 'bake'
phase to minimize 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 center 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 center
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.
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.
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.
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.