Breville The Custom Loaf Pro BBM800 Questions & Answers

You have a custom pro machine. It is programmable. Read your book. Your programme selection dial can be turned anticlockwise and here you can start your very own set of programs. Select all the parameters that are in the program that you like that you are happy with, change just one at a time. Perhaps raise the baking temp 4- 5 degrees, or extend the baking time 5-10 minutes. But don’t do both at the one time.

I would suggest that this is a job for a Breville repair centre. Sounds like a faulty sensor. I have had that message before but only when trying to put a new loaf on before giving the machine time to cool.

Thanks!

Check that the crust setting is set to dark perhaps.

Sure is, doesn't make any difference

Mine is doing the same? Light top and dark sides? Super annoying. Any suggestions? It’s on dark setting

Hi Mandy,
if you look at the back of the manual, you'll see how much time it takes for the various stages of the bread making process. for example, p.136 shows that Knead 1 takes between 2-5 minutes (depending on size of loaf and crust lightness/darkness), Knead 2 takes between 20-22 minutes, the next 5 stages are identical, and then Bake Time ranges from 30 minutes to 1 hr 10 minutes.
To allow for a 600 gram loaf, which is 20% larger than the smallest loaf (0.5kg, not ".25kg"),look at the bake time (the biggest variant), and select a bake time that is approx 20% longer than the basic 0.5kg loaf.

Thus, let's say you want a Light crust 600 gram loaf. Try baking your loaf with the 0.5kg Medium setting.
OR, bake it with the 0.75kg Light setting. Note that there's only 4 minutes' difference in total time for these two settings.

Experiment a bit and you'll find the ideal setting for your 600 gram loaf. I've used the premixes a few times, and I've also followed recipes in my Brilliant Breadmaking book that has 750 gram and 900 gram loaf recipes. When doing the 900 gram recipe, I just set the machine to 1 kg, and it produces a lovely loaf each time.

Thank you so much! I really appreciate the time you've put into your answer. I have been experimenting so much that I was getting tired of making terrible loaves of bread. I think I'd be better to take the variables out altogether though and buy plain bread flour and make it from scratch using the bread maker book. I still have 3 sachets of 600gm sourdough premix left so I'll try your suggestion with those and see how they go then maybe after that I'll follow the book.
I really must say while we're here, I made some hot cross buns yesterday, followed the book to a T and they were divine!!! If you haven't tried them yet you must give them a go. Absolute winner amongst the family.
Thanks again
Mandy

Try greasing the paddle with olive oil or butter prior to adding ingredients

Does it make the noise if run when the pan is not in? If no, it’s possibly to do with your bread mixture. Flours can vary in the amount of moisture content. Too dry, and you will hear hear thumping and rattling noise. Open the lid while it is kneading, and making the noise. If there is dry flour still visible, or the mix is hard with the dough “breaking”, not bending, add more water, 1 tablespoon at a time, until it starts to look a bit like a “comet” on the spindle. Dough too wet is better than too dry.
Marba

195mm length, 140mm width, should be the same for the 4 different loaf sizes, only height changes with those

14cm x 19.5cm

Thank you for the info.

Page 28 of the manual has tips on how to Pause the cycle after the Bake phase, remove the dough and shape it. If you wanted to then put the dough in the oven instead of back into the breadmaker, just press and hold Cancel and then power off.

Your machine has 3 dough settings, Dough, Pizza, Pasta. Scroll down to Dough. Click and start. The machine stops just before baking, after 130 minutes.You can take it out and bake. Handle carefully, as it is not going to rise much more, prior to baking
Under dough, there are 2 subgroups you can scroll down to.
1st click when on dough is pizza, 2nd click is pasta.
I use the pizza setting (50 minutes)for bread rolls, brioche, Easter buns, or anywhere you want to work the dough, and leave for the final rise, prior to baking.
Pasta is for unyeasted doughs, mixes for 14 minutes, no rising to wait for.
Hope this helps.
Marba

Could it be that you do not have enough water in your loaf?
Your bread flours can vary in hydration, from summer to winter.i.e. the amount of moisture that is in them. If not enough water, the dough will be “thumping” against the wall of the bread tin.
Lift the lid of your machine while it is kneading after it has been going after 5 + minutes or when it is making the noise. If the dough looks to have uncombined flour, or the dough is really stiff, kind of “breaking”when it bends, then add 1 tablespoon of water at a time until it is staying in a ball, and is just a little sticky. If it looks like a “comet” on the spindle when it is kneading, then you may have put in just a little too much water, and you can correct by adding flour a little at a time. Too much water water works better than not enough, I find.
I always weigh all ingredients. Cups vary in measurement. [1ml of water weighs 1 gram.]
Hope this helps.
Marba

Thanks,
I did lift the lid, during the kneading process, and the mixture was well combined and not stiff. All the ingredients were weighted, the sound appeared to be coming from the paddle, a loud knocking noise.
I'll trying it again, and see how it goes.

Thanks for your prompt reply
Robert

What size loaf are you making? I always make large. Small loaves, may thump as the ingredients are flung off the spindle.
Does it make the noise when you run it without any ingredients in the pan, and just the paddle? If yes, does it make the noise when you run it without the paddle? If yes, then it may be a machine fault.
Hope this helps,
Marba

From the manual. Perhaps you are not pushing the dial to select the new setting:-
SELECT push-dial (turn to scroll, push to select)
- Scroll through 14 settings, 3 crust colours and 4 loaf sizes.
- Use in conjunction with the MODIFY button to change the
default temperatures and times for the preheat, knead,
rise, punch-down, bake and keep warm phases.

The Breville recipe book that comes with the machine indicates collapsible paddle for all breads and doughs, with only Jams using the fixed paddle.
I haven't used the fixed paddle yet, in several months of ownership.
After baking, I cover the collapsible paddle with water whilst still fitted in the pan and soak for a while before washing. This softens any baked bread on it. Hard bits of baked bread may scratch your pan.

Breville website doesn't show parts available for the BBM800, ***edit*** call them and they should be able to help you with replacement paddles.
A Google search brings up these people: http://spares.bigwarehouse.com.au/index.php?cPath=64928_68442_91694
Quite expensive parts, e.g. collapsible paddle is $45.50

Ebay has one for $22 plus $8.95 postage.

The paddle should go clockwise to start, then alternate between clockwise and and anticlockwise. It should finish the kneed with an anticlockwise spin to fold the paddle. Sounds ake sure that the paddle folding action is OK, that is that you can easily move the paddle up and down. If jammed csoak it and clean it out. Otherwise it sounds like you have a problem with the program, I would take it to a Breville authorised repair agent. It should have a two year guarantee. They may just replace it.

The metal paddle is for bread and the plastic one for jam. If the hole in the paddle has rounded out and spins loosely around the shaft, it will need to be replaced. Softer doughs put much less strain on the machines parts

I remove the paddle just before baking, smearing the pin in the pan with a little oil.

Same model, no difference