the Custom Loaf - Breville

12
OPERATING yOUR BREvILLE BREAd MAKER - BEGINNER’S GUIdE
d) If using the collapsible paddle, ensure it is inserted in the
upright position for thorough mixing during the ‘knead 1’
phase. The collapsible paddle will automatically collapse
into the flat position then return to the upright position
during the appropriate times in the ‘knead 2’, ‘rise’ and
‘punch-down’ phases, then collapse before the ‘bake’ phase
begins to minimize the hole at the bottom of the baked loaf.
Flat Position
Upright Position
3. Add ingredients to the Bread Pan
a) If using the collapsible paddle, ensure it is securely inserted
and in the upright position.
b) Before adding ingredients to the bread pan, ensure they are:
− Fresh. In particular, fresh flour and yeast are critical –
check the ‘Best Before Date’ stamped on the package.
For tips on checking the freshness of your yeast, refer to
‘Yeast’, page 46.
− Measured and weighed accurately. Refer to ‘Tips
for Better Bread Making - Measuring and Weighing
Ingredients’, page 39.
− At room temperature 20°C-25°C (68°F-77°F), except
all liquids which should be 27°C (80°F) unless stated
otherwise. Temperatures too cool or too warm can
prevent the yeast from activating and affect the way
the bread rises and bakes.
c) Add ingredients to the bread pan in the order listed in the
recipe to ensure the dough mixes thoroughly and rises
sufficiently. Wipe any spilt ingredients from the rim and
outside of the pan and ensure it is clean and dry.
− Liquid ingredients
− Fats
− Dry ingredients eg. salt, sugar, flour
− Yeast
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Fats
Water or Liquids