Breville The Baker's Oven BBM100 Questions & Answers

Measure by weight and you will not have any problems

Imperial but take note the Australian Tablespoon is different. NZ Table spoon is 15 grams where the Australian Tablespoon is 20 grams. I find the best way to measure correctly is to weigh the ingredients including the water as it measures the same.

It's about 24 cms. high and 35 cms. in length. It bakes 750 gram or 1 kilo loaf of bread

Take the stirrer out before baking???

Hi, it might be the kneading. Splet flour can not be kneeding too much or for too long as normal bread flour. So if you are making spelt bread you have to knead by hand and if you have been making bread by hand you will be able to know when stop kneading.

I oil my blade before I start, but it doesn't always work either. I've had many machines & this has always happened, I'm not sure there is a way around it.

You can remove the blade on phase 3....see the book for details..easy to do.

Top crust is always pale, no contact with metal

thank you

Never happened to me

Have a look at the last few pages of the instruction book where it gives you minute by minute descriptions of the programs. Personally I haven't used any of the add in fruit programs. Persevere, you cant go much wrong unless you stuff up the wet to dry ratio.

That doesn't sound right. The basic programme is 3hrs start to finish. I would be contacting Breville, maybe there's a way to reset the machine timer. Or take it back to where you bought it & ask for another.

That definitely does not sound right, You haven't accidentally set if for dough only programme? If no accidental setting send it back. It should be bullet proof and idiot proof...Set it and forget it and have a lovely loaf come out 3 hours later.

Thx anyway It appears to be the element is stuffed and cannot get a new one as it’s a deleted/superseded model. I’ll just continue to use it for mixing pasta dough and dough only and I’ll bake the breads in my conventional oven. Gives a better crust and shaped loaf anyway - and warms the house while I’m baking

I'm sorry Bella I cant help you with this....however…. I cant see how it wouldn't work. You need to have a look at your instruction book, remove the paddle after the second kneading and rising, ( which I think is 1.50 for a non gluten free loaf) reform the loaf, pop it back in the tin. Worst case scenario is that your loaf wont work out, and you have lost one batch, best case is that you will learn something that suits you. Alternatively leave the paddle in and put up with a huge hole in the dough. Up to you.

Thanks Jacqui but unfortunately the book isn’t any help re gf cycle times (or removing paddle options) and gf cycle is different from other bread cycles, plus gf very runny texture. But I have perfected a gf seed loaf after 5 failures :)

5 failures for a gf seed loaf is a success story I reckon. Good on you for persisting.

Mostly I use a Laucke's Multigrain premix, following the directions on the pack. Be VERY accurate in measuring the premix and water. I use digital scales, and 330 ml of water weighs 330 grams. Put the water in FIRST., then flour and lastly yeast. I use the basic setting and dark crust setting. If you don't want the paddle to leave a big hole in the bread, at exactly 1.50 on the display take the dough out, remove the paddle, shape the dough into a ball and return it to the bread maker tin. I also make pizza dough, 200 to 220 ml water, 2 cups plain flour, 1 Tbspn Olive oil, 1/2 tspn salt, 1 tspn dried oregano, 7 g yeast. I've also made a Tomato and Onion bread, replacing all the water with canned tomatoes, adding a chopped onion and 2 Tbspns of dried Basil. Any of the bread recipes from the taste.com website would work well, reduce them (scale them down) to no more than 400 gm flour. Try doing a basic loaf, but use half white bread flour, half wholemeal plain flour and half water and half beer for the liquid.

You tube it or google it or Pinterest.... . I do a southern American tomato and herb bread where I replace ALL liquid with canned tomato puree. plus sautéed onion and 2 Tbspn dried basil. Once the dough has done its thing, I put it in a bread tin or a casserole and oven bake it. My kids call is pizza bread.

Hi TanyaT,
Here is web page for manual:
https://www.manualslib.com/manual/372959/Breville-Bbm100.html
Hope this helps

thank you for taking the time to reply but I looked through the answers and found a Breville link. I would prefer not to download from a 3rd party site. Thanks again.

The pan is retained in the oven by a pair of springy guides, left and right at the top of the oven. If these are too tight it makes pan removal difficult. Press the springy guides in toward the oven side sufficiently to bend them slightly and so relieve the tension. They should still apply some tension to the pan so that it does not rise during kneading and jump out of the guides. If you need, the guides can be pulled back out to increase tension.