Breville the Custom Loaf BBM800XL Manuel D'instructions page 41

TEMPERATURES
PROBLEM
Are the room and water temperatures
important?
Why is the 'bake' temperature range so low?
BAKING BREAD
PROBLEM
A power outage has occurred. What can I do?
If you unintentionally cancelled during the
'knead' phase, what can I do?
If you unintentionally cancelled during the 'rise'
phase, what can I do?
If you unintentionally cancelled during the
'bake' phase, what can I do?
Why did the bread not rise?
Why do large holes appear inside the bread?
Why does the top of the bread collapse?
Why does the bread sometimes vary in height
and shape?
Why is my whole wheat loaf shorter than my
regular white loaf?
Why does bread colour differ?
Why does bread sometimes have a strange
odor?
EASY SOLUTION
Yes – room and water temperature influences yeast activity and therefore can affect the quality of the bread. The average room temperature is
approximately 20°C - 25°C. Dry ingredients should be at room temperature and liquids at 27°C unless stated otherwise. Never use hot water as it
will kill the yeast.
Due to the small, enclosed baking chamber and close proximity of the heating element, the baking temperatures are lower than a wall oven but
hot enough to bake the bread efficiently and evenly. Our testing has shown that breads usually baked in a wall oven at 190°C can be successfully
baked in the bread maker at 150°C. When using or developing your own recipes, we recommend using the bread makers preset recommended
baking temperature as a guide before adjusting the temperature and/or 'bake' time to produce the desired results.
EASY SOLUTION
If the power is accidentally turned off for 60 minutes or less during operation, the Power Failure Protection will automatically resume the cycle
where it was interrupted, when power is restored.
Reselect the bread setting and allow dough to re-knead and continue through the rising and baking process. The result may be a loaf higher in
volume and lighter in texture.
Turn the bread maker off. Leave the dough inside the baking chamber with the lid closed. Allow the dough to rise until almost near the top of the
pan. Turn the bread maker on. Select the BAKE ONLY setting, set the required baking temperature and time then press the START | PAUSE
button to activate the cycle.
Select the BAKE ONLY setting, set the required baking temperature and time then press the START | PAUSE button to activate the cycle.
There may be several reasons. Check the protein level of the flour, we recommend flours with at least 11 - 12% protein.
The yeast may have failed to activate so check the 'Best Before Date' of the yeast, the yeast measurements and the temperature of the liquids
(27°C) and dry ingredients (20°C - 25°C).
Occasionally air bubbles will concentrate at a certain location during the last 'rise' phase and will bake in this state. This could be caused by too
much water and/or yeast or insufficient flour. Check the recipe ingredients and method of weighing/measuring.
Usually this is because the ingredients are not in balance or low protein flour is used. Check the method of weighing/measuring the ingredients.
Too much yeast, water or other liquid ingredients, or insufficient flour, may cause the bread to be pale on top and collapse while baking.
Bread is sensitive to its environment so can be affected by altitude, humidity, weather, room temperature, length of the Delay Start timer and
fluctuations in household current. The bread shape can also be affected if stale ingredients are used or are incorrectly measured.
Whole wheat flours and some specialty grains do not rise as well as bread flour. The result will be a shorter and smaller loaf.
Ingredients and their properties can cause the loaf to brown differently. Try changing the crust colour or modifying the baking temperature and/or
time. Also, the crust may have darkened during the 'keep warm' phase. We recommend removing the bread before the 'keep warm' phase begins.
Too much yeast or stale ingredients, particularly flour and water, can cause odors. Always use fresh ingredients and accurate measurements.
EN
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