Sanyo SBM-20 - HOW YOUR BREADMAKER WORKS; Kneading Process; Rest Period; Rising Stage

HOW YOUR BREADMAKER WORKS
1. BASIC, FRENCH, SWEET, AND DOUGH SEITINGS
BASIC
First
Second Rise
Shape Final
Bake
Keep
Settings 1-3
Knead Knead
Rise Warm
FRENCH
Setting 6
First
Second Rise
Punch Second
Shape Final Bake Keep
SWEET
Knead
Knead
Rise Rise
Warm
Setting 7
DOUGH
Setting 8
m
Shape by hand and bake in a regular oven.
2. WHOLE WHEAT SETTINGS
Setting
Rest First
Second
Rise Punch Second
Shape Final
Bake Keep
4 and 5
Knead
Knead Rise
Flse
Warm
❑ KNEAD
During the first knead, the dough ingredients are mixed together for a few minutes
with the kneader blade pulsing on/ off. During all knead stages, the dough is
manipulated continuously. Kneading develops the gluten (elastic substance
developed from protein when wheat flour is combined with liquid) that gives yeast
bread its characteristic cellular structure.
•l REST
For WHOLE WHEAT settings, rest period occurs at the begining of the setting to
allow time for the flour to moisten and for the inner case to warm.
❑ RISE
The dough is left alone to rise.
❑ PUNCH
Releases gas (carbon dioxide) that has built up in the dough.
❑ SHAPE
The dough is shaped into a smooth, round ball.
❑ FINAL RISE
The dough is left to rise and the bread is formed for baking.
❑ BAKE
Two bake stages are used for good results.
The buzzer sounds three times when baking is completed.
❑ KEEP WARM
The inner case is kept warm automatically to prevent the bread from getting soggy.
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