Sage the Custom Loaf Pro BBM800BSSUK Manual page 22

PHASE DESCRIPTION
'Rise 1' The 'rise' phase, also known as 'proofing', is a period of rest
'Punch Down' that allows the gluten to become smooth and elastic. The
'Rise 2' dough ball will become a puffy mass that increases in size.
'Punch Down' This phase is important to the flavour of the bread.
During this phase, no movement occurs in the bread pan.
The 'rise 1' and 'rise 2' phases are separated by two 'punch
down' phases, also known as 'deflating'. This phase is
necessary to release the trapped carbon dioxide within the
dough.
During this phase, the paddle will rotate a few turns lasting
approx. 10—15 seconds.
'Rise 3' The 'rise 3' phase is the final rise before the loaf is baked.
At the end of this rise, the risen dough usually fills the bread
pan, taking the shape of the pan. This is why this phase is also
known as 'shaping'.
During this phase, no movement occurs in the bread pan.
'Bake' The 'bake' phase regulates the baking time and temperature
according to the individual recipe.
During this phase, no movement occurs in the bread pan.
'Keep Warm' The 'keep warm' phase holds the temperature of the baked
bread for up to 60 minutes before automatically turning off.
During this phase, no movement occurs in the bread pan.
To turn off the 'keep warm' phase, or to reduce the 60 minute
keep warm time, refer to 'Using the MODIFY button', page 28.
NOTE: Due to ingredient properties, some settings have been programmed to skip certain phases.
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NOTES
If the dough is unevenly sitting to one side of the bread pan, it should be centred
over the paddle before the 'rise 3' phase to avoid a lopsided loaf.
This is especially important for the smaller 0.5kg and 0.75kg loaf sizes.
TIP: Although the collapsible paddle will automatically collapse before the start
of the 'bake' phase to minimise the hole at the bottom of the baked loaf, you can
also remove the paddle altogether for an even smaller hole.
At the start of the 'rise 3' phase, the 'remove paddle' alert will sound. Press and
hold the START | PAUSE button to pause the cycle. With protective hot pads
or insulated oven mitts, lift open the lid. Hold the bread pan by the handle
and lift straight up. Place the bread pan on a wire rack. Close the lid. Take the
dough from the bread pan, remove the paddle, form the dough into a neat ball
and replace in the centre of the bread pan. Return the bread pan to the baking
chamber. Close the lid. Press the START | PAUSE button to resume the cycle.
It is important to remove the dough when the alert sounds, and to replace the
dough in the centre of the pan to ensure the dough rises completely and is not
lopsided. Removing the paddle is not recommended on the GLUTEN FREE and
YEAST FREE settings as the dough is more like a batter.
If the dough rises higher than the bread pan, open the lid, pierce the top with
a skewer or toothpick and allow it to gently deflate. This should prevent it from
baking over the top of the bread pan, collapsing or spilling onto the heating
element.
Steam will emit from the steam vents. This is normal. Do not cover the steam
vents or touch appliance surfaces as they will be hot.
To retain a crisp loaf crust, press and hold the CANCEL button and remove the
bread pan before the 'keep warm' phase. The sides of the loaf may concave and
become soggy or the crust may become harder and darker during the 'keep
warm' phase.