the Custom Loaf Instruction Book - BBM800BSS
Contents 2 Sage recommends safety first 7 Components 10 Functions 25 Optional Settings on your Sage product 25 - Using the PAUSE feature 27 - Using the DELAY START button 28 - Using the MODIFY button 30 - Using the CUSTOM setting 32 Tips for Better Bread Making 34 The Vital Ingredients 37 Care & cleaning 39 Troubleshooting 46 Custom Recipe Charts 51 Baking Sequences 2 IMPORTANT SAFEGUARDS At Sage‰ by Heston Blumenthal‰ we are very safety conscious.
• Always ensure the bread machine is properly assembled before connecting to a power outlet and operating. Follow the instructions provided in this book. • The bread machine is not intended to be operated by means of an external timer or separate remote control system. • The lid and the outer surface may get hot when the appliance is operating. • The temperature of accessible surfaces may be high when the appliance is operating. • Do not touch hot surfaces.
CAUTION The lid and the outer surface may get hot when the appliance is operating. The temperature of accessible surfaces may be high when the appliance is operating. WARNING The symbol shown indicates that this appliance should not be disposed of in normal household waste. It should be taken to a local authority waste collection centre designated for this purpose or to a dealer providing this service. For more information, please contact your local council office.
J K L M N O R P Q J. WEIGHT | TEMP button Press to convert the default metric temperature and weight (°C and kg) to imperial units (°F and lbs). K. BEEPER button Press to mute the sound alerts. L. LIGHT button Press and hold to illuminate the interior baking chamber. M. Backlit LCD screen N. DELAY START button Press to select when you would like the loaf to be ready and the bread maker will automatically start at the appropriate time. O.
Functions 2. Insert the Collapsible or Fixed Paddle a. Select the appropriate paddle. Refer to the 'Components' section. NOTE BEGINNER’S GUIDE TO BREAD MAKING • Before using the bread maker for the first time, remove and safely discard any packaging material and promotional labels including the clear film over the display panel. Ensure the power cord is unplugged from the power outlet. • Wipe the exterior of the stainless steel housing with a soft, damp cloth. Dry thoroughly.
4. Return the Bread Pan to the Baking Chamber a. Align the coupling on the underside of the bread pan with the drive mechanism in the interior baking chamber of the stainless steel housing. You may need to turn the coupling slightly if you have difficulty aligning it onto the drive mechanism. Push down firmly until the bread pan is securely in position. It is important that the bread pan is properly assembled onto the drive mechanism to ensure the paddle operates correctly. b. Lower the lid.
The table below outlines the different settings. SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE OPTIONS MORE INFORMATION CUSTOM Depends on selected setting This is a setting that allows you to modify the preset, recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases to suit a specific recipe or your personal preference. It then stores it in the memory of the bread maker.
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE OPTIONS MORE INFORMATION SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE OPTIONS MORE INFORMATION GLUTEN FREE Collapsible This is a setting for breads that contain gluten 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.
SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE OPTIONS MORE INFORMATION SETTING PADDLE DESCRIPTION CRUST COLOUR OPTIONS LOAF SIZE OPTIONS MORE INFORMATION DOUGHuse this setting for bread doughs Collapsible This is a setting for bread doughs that are intended to be shaped by hand into traditional loaf shapes or in special ways - dinner rolls, round loaves, braids, twists, bread sticks, bagels etc then baked using the BAKE ONLY setting or in an oven.
10. Start the Bread Maker The bread maker is now ready to activate, automatically calculating the recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases based on your selected setting, crust colour and loaf size. The LCD screen will indicate the recommended total cycle time. a. To modify the recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases, refer to ‘Using the MODIFY button’. b.
PHASE DESCRIPTION NOTES ‘Rise 1’ ‘Punch Down’ ‘Rise 2’ ‘Punch Down’ The ‘rise’ phase, also known as ‘proofing’, is a period of rest that allows the gluten to become smooth and elastic. The dough ball will become a puffy mass that increases in size. 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’.
b. Place the bread upright on the wire rack to cool for at least 20 minutes before slicing. The exception is yeast free breads (also known as quick breads, batter breads or cakes). Allow these breads to remain in the bread pan for 20 minutes on a wire rack before removing, then allow to cool for 15 to 30 minutes before slicing. CAUTION Always use protective hot pads or insulated oven mitts when handling the bread pan, paddle and bread as they will be very hot.
Braided Breads 1. Prepare an egg wash using 1 egg white or 1 whole egg plus 1 tablespoon of water. 2. At the start of the ‘rise 3’ phase, press and hold the START | PAUSE button to pause the cycle. 3. Lift open the lid. Remove the bread pan from the baking chamber and close the lid. 4. Remove the dough and paddle from the bread pan. 5. Divide the dough into 3 equal pieces. Stretch and roll each piece into a 25cm rope. Place the ropes on a flat surface side by side.
Using the MODIFY button The preset, recommended temperature and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modified to suit a specific recipe or your personal preference. For example, if you like a crustier loaf, the baking temperature and time can be increased. NOTE The modified temperatures and times will not be stored in the memory of the bread maker.
Using the CUSTOM setting The preset, recommended temperatures and times for the ‘preheat’, ‘knead’, ‘rise’, ‘punch-down’, ‘bake’ and ‘keep warm’ phases can be modified to suit a specific recipe or your personal preference, then stored in the memory of the bread maker. This is particularly useful if you have a favourite recipe that you regularly bake.
TIPS FOR BETTER BREAD MAKING Measuring And Weighing Ingredients With bread maker baking, the most important step is accurately measuring and weighing ingredients. The bread pan has a limited capacity so ingredients must be measured accurately to prevent overflow onto the heating elements and to ensure the recipes rise and taste properly. For best results, always accurately measure and weigh ingredients and add them to the bread pan in the order listed in the recipe.
THE VITAL INGREDIENTS Baking Powder Double acting baking powder is a leavening agent used in yeast free breads. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added, then again during the baking process. Baking powder can be substituted in place of baking soda. Bi-Carbonate Of Soda Bi-carbonate of soda is another leavening agent.
WATER XANTHAN GUM When bread machine baking, all liquids, particularly water, should be 27°C unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating. Xanthan gum is a thickening agent used in gluten free baking to add volume and act as a binder to retain moisture. Xanthan gum can be replaced by guar gum. YEAST Through a fermentation process, yeast produces carbon dioxide C02 gas necessary to make bread rise.
NOTE Do not immerse the outside of the bread pan in water as this may interfere with the free movement of the coupling and drive shaft. Wash only the interior of the bread pan. 2. Remove the paddle and wash the inside of the bread pan with a soft cloth. Do not use an abrasive cleanser or metal scouring pad as these will scratch the non-stick coating. Ensure there is no baked-on residue or dough on the drive shaft. Rinse thoroughly. 3.
TEMPERATURES PROBLEM EASY SOLUTION Are the room and water temperatures important? Yes – room and water temperature influences yeast activity and therefore can affect the quality of the bread. The average room temperature is approximately 20°C—25°C. Dry ingredients should be at room temperature and liquids at 27°C unless stated otherwise. Never use hot water as it will kill the yeast.
DELAY START PROBLEM PROBLEM EASY SOLUTION Why can’t the Delay Start feature be set past 13 hours? The ingredients may deteriorate in quality or ferment if they are left inside the bread pan for many hours. This is especially the case during summer, when the Delay Start feature should be set to a shorter period of time. Why can’t some ingredients be used with the Delay Start feature? Most protein foods such as milk, cheese, eggs, bacon, etc.
PROBLEM Operational Errors Water NO MOVEMENT IN BREAD PAN DAMP OR STICKY LOAF LOAF RISES TOO HIGH LOAF RISES THEN FALLS E:02 Contact your nearest authorised Sage service centre. Yeast NO MOVEMENT IN BREAD PAN DAMP OR STICKY LOAF LOAF RISES TOO HIGH • Not enough Check dough consistency during the ‘knead 2’ phase. If it is too dry, add liquid (27°C), ½ to 1 tablespoon at a time.
CUSTOM RECIPE CHARTS Custom Recipe #: CUSTOM RECIPE CHARTS INGREDIENTS Custom Recipe #: Recipe Name: Recipe Name: Setting: Setting: Crust Colour: Crust Colour: Loaf Size: Loaf Size: PHASE TEMP/TIME PHASE ‘Preheat’ Temperature ‘Preheat’ Temperature ‘Preheat’ Time ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise’ Temperature ‘Rise 1’ Time ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Rise 2’ Time ‘Pu
CUSTOM RECIPE CHARTS Custom Recipe #: CUSTOM RECIPE CHARTS INGREDIENTS Custom Recipe #: Recipe Name: Recipe Name: Setting: Setting: Crust Colour: Crust Colour: Loaf Size: Loaf Size: PHASE TEMP/TIME PHASE ‘Preheat’ Temperature ‘Preheat’ Temperature ‘Preheat’ Time ‘Preheat’ Time ‘Knead 1’ Time ‘Knead 1’ Time ‘Knead 2’ Time ‘Knead 2’ Time ‘Rise’ Temperature NOTES ‘Rise’ Temperature ‘Rise 1’ Time ‘Rise 1’ Time ‘Punch Down 1’ Time ‘Punch Down 1’ Time ‘Rise 2’ Time ‘Rise 2’ Time ‘Pu
CUSTOM RECIPE CHARTS Setting: Basic SIZE/CRUST KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (HOUR:MIN) WARM Recipe Name: 0.5kg Light 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 30 min 140 2:49 1 hr Setting: 0.5kg Medium 2 min 22 min 32 40 min 10 sec 25 min 15 sec 50 min 40 min 140 2:59 1 hr Crust Colour: 0.
Setting: Basic Rapid Setting: Wholewheat SIZE/CRUST KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (HOUR:MIN) WARM SIZE/CRUST PREHEAT TEMP (˚C) KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (HOUR:MIN) WARM 0.5kg Light 2 min 22 min 32 15 min 10 sec 10 min 10 sec 30 min 30 min 140 1:49 1 hr 0.
Setting: Gluten Free Setting: Wholewheat Rapid SIZE/CRUST PREHEAT TEMP (˚C) KNEAD 1 KNEAD 2 RISE TEMP (˚C) RISE 1 PUNCH DOWN RISE 2 SHAPE RISE 3 BAKE BAKE TEMP (˚C) TOTAL TIME (HOUR:MIN) WARM 0.5kg Light 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 35 min 140 2:09 1 hr 0.5kg Medium 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 40 min 140 2:14 1 hr 0.5kg Dark 16 2 min 17 min 32 30 min 10 sec 10 min 10 sec 30 min 48 min 142 2:22 1 hr 0.
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