Breville The Custom Loaf manual Table below outlines the phases of the cycle, Phase Description

OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

The table below outlines the phases of the cycle.

PHASE	DESCRIPTION	NOTES
‘Preheat’	The ‘preheat’ phase warms the ingredients to allow the yeast to	This phase will only occur on the WHOLE WHEAT, WHOLE WHEAT
	perform optimally. It also allows heavy grains and flours to absorb	RAPID and JAM settings.
	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	Viewing window may fog up. This is normal and will dissipate later
	the flour.	in the cycle.
	During this phase, the paddle will rotate slowly.	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.
‘Knead 2’	The ‘knead 2’ phase thoroughly mixes the ingredients and strengthens	Viewing window may fog up. This is normal and will dissipate later
	the moistened gluten strands to a springy elasticity. A dough ball will	in the cycle.
	form.	There may be lumps and unincorporated ingredients in the corners of
	During this phase, the paddle will rotate faster and in both the	the bread pan. Be patient - the clockwise and counterclockwise direction
	clockwise and counterclockwise direction. You may notice the	of the paddle will eventually incorporate all the ingredients before the
	collapsible paddle automatically collapse into the flat position then	end of the ‘knead 2’ phase, however if necessary use a rubber spatula
	return to the upright position multiple times during this phase. This	to fold in any flour from around the edges of the bread pan. This is
	action allows the dough ball to accumulate all the unincorporated	especially important on the GLUTEN FREE and YEAST FREE settings.
	ingredients in the corners of the bread pan.	Humidity, the way the flour is measured and the moisture content
	The Automatic Fruit and Nut Dispenser will automatically release its	of the flour affects dough consistency. For this reason, you may wish
	contents 8 minutes before the end of the ‘knead 2’ phase, regardless	to check the dough approximately 5-10 minutes into this phase. Lift
	of whether it has been loaded.	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 (80°F/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.

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BBM800XL_IB_B10_FA.indd 24 14/09/10 9:09 AM