Breville BBM800XL, The Custom Loaf manual Dough

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

SETTING	PADDLE	DESCRIPTION	CRUST COLOR	LOAF SIZE	MORE INFORMATION
			OPTIONS	OPTIONS
DOUGH-	Collapsible	This is a setting for bread doughs that are	Not applicable	Not applicable	Use the MODIFY button to see
BREAD		intended to be shaped by hand into traditional			the preset phase temperatures
		loaf shapes or in special ways - dinner rolls, round			and times. Refer to ‘Using the
		loaves, braids, twists, bread sticks, bagels etc -			MODIFY button’, page 34.
		then baked using the BAKE ONLY setting or in			For recipes, refer to the DOUGH
		an oven.
					section, page 106 - 109.
		This setting mixes ingredients, then takes the
		dough through the ‘knead’ phase and ‘rise 1’
		phase. At the end of the cycle, the dough should be
		removed, shaped then allowed to rise before baking.
DOUGH-	Collapsible	This is a setting for pizza and focaccia doughs.	Not applicable	Not applicable	Use the MODIFY button to see
PIZZA		In comparison to the DOUGH-BREAD setting, the			the preset phase temperatures
					and times. Refer to ‘Using the
		DOUGH-PIZZA setting has a shorter ‘rise 1’ phase
					MODIFY button’, page 34.
		as the dough does not need to become a big puffy
		mass that is characteristic of bread doughs.			For recipes, refer to the DOUGH
		The only difference between pizza crust			section, page 110 - 111.
		and focaccia is that instead of being baked
		immediately after shaping to make a thin, crisp
		pizza crust, focaccia is left to rise a second time
		before baking. For this reason, pizza doughs
		should be removed, shaped then baked, while
		focaccia doughs should be removed, shaped then
		allowed to rise before baking.
DOUGH-	Collapsible	This is a setting for pasta doughs.	Not applicable	Not applicable	Use the MODIFY button to see
PASTA		In comparison to the DOUGH-BREAD and			the preset phase temperatures
					and times. Refer to ‘Using the
		DOUGH-PIZZA settings, the DOUGH-PASTA
					MODIFY button’, page 34.
		setting omits the ‘rise’ phase due to the omission
		of yeast. At the end of the cycle, the dough			For recipes, refer to the
		should be removed and allowed to rest at room			DOUGH section, page 112 - 115.
		temperature before rolling and cutting.

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BBM800XL_IB_B10_FA.indd 21 14/09/10 9:09 AM