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Sage BBM800BSS Instruction Book page 9

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SETTING
PADDLE
DESCRIPTION
GLUTEN
Collapsible
This is a setting for breads that contain gluten
FREE
free flours such as rice flour, tapioca flour, potato
flour, buckwheat flour, arrowroot etc. Due to
ingredient properties, the consistency of the
dough is wetter and more like a thick, sticky
batter than a firm dough ball. It is important not
to over-knead gluten-free doughs because of
the reduced elastic properties usually provided
by gluten. For this reason, in comparison to the
BASIC setting, there is a shorter 'knead' phase,
shorter 'rise' phase and due to the high moisture
content, a higher baking temperature.
CRUSTY
Collapsible
This is a setting for breads low in fat and sugar,
LOAF
producing a bread with a crisp crust and
a fine-textured, chewy inner crumb. These breads
are sometimes referred to as French, European,
Continental, Artisan, Peasant or Country breads.
In comparison to the BASIC setting, the 'rise'
phase is longer, 'bake' time longer and 'bake'
temperature higher to produce a crisp crust and
a firmer inner texture.
16
CRUST COLOUR OPTIONS
LOAF SIZE
MORE
OPTIONS
INFORMATION
LIGHT
1.0kg
Use the MODIFY
MEDIUM
1.25kg
button to see
DARK
Due to the ingredient
the preset phase
properties of gluten
temperatures and
free flours, the
times. Refer to 'Using
quantities for the
the MODIFY button'.
(0.5kg) and (0.75kg)
For recipes, refer to
loaf do not fill the
the GLUTEN FREE
bread pan to the ideal
section.
volume for a uniform
loaf. For this reason,
these loaf sizes have
been omitted.
Not applicable.
0.5kg
Use the MODIFY
The CRUSTY LOAF setting is
0.75kg
button to see
preset with the recommended
1.0kg
the preset phase
crust colour that produces
1.25kg
temperatures and
a crisp crusted loaf. The
times. Refer to 'Using
MODIFY button can be
the MODIFY button'.
used to modify the baking
For recipes, refer to
temperature and/or time if
the CRUSTY LOAF
a crisper or less crisp crust is
section.
desired. Refer to 'Using the
MODIFY button', page 32.
SETTING
PADDLE
DESCRIPTION
SWEET
Collapsible
This is a setting for breads high in sugar,
fats and proteins. Due to ingredient properties,
sweet breads high in sugar, fats and proteins tend
to brown quicker. For this reason, in comparison
to the BASIC setting, there is a lower 'bake'
temperature.
YEAST
Collapsible
This is a setting for breads that contain baking
FREE
powder or baking soda rather than yeast to make
the bread rise. These breads have a cake-like
texture and are sometimes referred to as quick
breads, batter breads or cake breads. Use this
setting for packaged corn bread, quick bread and
cake mixes. In comparison to the BASIC setting,
the YEAST FREE setting jumps straight from the
'knead' phase to the 'bake' phase - omitting the
'rise' phase due to the omission of yeast.
CRUST COLOUR OPTIONS
LOAF SIZE
MORE
OPTIONS
INFORMATION
Not applicable.
0.5kg
Use the MODIFY
The SWEET setting is preset
0.75kg
button to see
with the recommended crust
1.0kg
the preset phase
colour that prevents over
1.25kg
temperatures and
browning of most sweet
times. Refer to 'Using
breads high in sugar, fat and
the MODIFY button'.
protein. The MODIFY button
For recipes, refer to
can be used to modify the
the SWEET section.
baking temperature and/or
time if a lighter or darker crust
is desired. Refer to 'Using the
MODIFY button', page 32.
Not applicable. Like a cake
Not applicable. Like
Use the MODIFY
mixture, yeast free breads
a cake mixture, yeast
button to see
require a fixed baking
free breads have fixed
the preset phase
temperature and time to
ingredient quantities
temperatures and
produce a specific crust
to produce a specific
times. Refer to 'Using
colour. For this reason,
loaf size. For this
the MODIFY button',
no crust colour options are
reason, no loaf size
page 32. For recipes,
available on this setting.
options are available
refer to the YEAST
The MODIFY button can be
on this setting.
FREE section.
used to modify the baking
temperature and/or time if
a lighter or darker crust is
desired. Refer to 'Using the
MODIFY button', page 32.
17

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