Question about Black & Decker B2000 Bread Maker

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B2300 rise time

Is there any way that I can increase the rise time when using the "whole grain" cycle? I do not use white flour, but instead used gluten flour. On my old B2005 it had a "dough" & "bake" cycle so that Iwas able to control the rise time. Also, the "whole grain" cycle on the B2005 was longer. When I use the "whole grain" cycle on this machine, the bread comes out flat.

Thanks- Alan

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  • Ralan Dec 22, 2007

    Thanks premm, but Idon't need a manual. All I want is my problem solved.

    Alan

  • abbyjas May 11, 2010

    If anyone can get a solution to this problem or even a decent program spec showing rise and rest times..post it. B&D found a lazy engineer to write this manual...did a good job of wrecking an otherwise useful machine.

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For user's manual: Click on your brand name (below FIXYA) on this website, type in your model number & search. You will get a shortlist; click on your model, below the page u will get Manual/Guides. Click on the blue, voila! u hv your manual on line. And dont forget to rate me, on this great site.

Posted on Dec 22, 2007

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1 Answer

Does self rising flour need time to rise/


self rising flour uses baking powder as a leveling agent, so it rises as it is being heated in the cooking process, not like a yeast dough.
the following is taken from another site, I could not have said it any better.

Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you'll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent - baking powder - and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it. If you don't have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
Now that being said, it is also worth noting that there are several brands of self-rising flour that have a lower protein content than all purpose flour (11% protein). They are effectively cake flours (8% protein). Wheat protein, or gluten, is what gives baked goods much of their structure, but it can also cause a bread to be too dense or tough. White Lily and Presto are two examples of self-rising brands that use a low-protein cake flour as their base, and if a recipe calls for one of them, you should use cake flour in place of all purpose in the conversion given above.

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Is this a whole grain? Or is like white flour?


Burgoul or bulgar is wheat hearts, it may not have wheat germ or bran in it. So it is more like a white flour with nutty wheat heart pieces

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What characterizes whole grains and refined grains?


Whole grains are grains that have the entire grain kernel: the bran, germ, and endosperm. for example, whole wheat flour is a whole grain.
Refined grains have been milled, so do not have the bran and germ. This makes the grain finer and it will last longer, but it takes out the vitamin B. iron, and dietary fibers. An example of a refined grain is white flour.

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B&D B2300 - when the bread finishes baking, I end up with it collapsed in at the top so I get a big crater in the finished product. I have been using part whole wheat, part white flour. Why is it...


Your machine is too warm while the dough rises. No adjustment possible. You can add a bit of Gluten to your bread or buy flour for bread making instead of general purpose flour. Most white flour has gluten reduced during processing.

Julie Childs book, "the way to cook" has a nice write up on gluten in European flour vs. the general purpose flour we commonly buy in the US.

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Bread not rising correctly is complicated since there are so many factors involved more than just proofing temperature. You should hear a short click once in a while as it cycles the heater on for just a second at a time. You won't notice any considerable heat since too much heat will kill the yeast. Bread not rising correctly is normally due to the gluten not being developed in the bread or the flour was poor quality without much gluten to begin with. You can try adding some "Vital Wheat Gluten" to each batch to help and at the same time adjusting the yeast up by a half teaspoon at a time. Also keep in mind that the salt you add to the dough will ****** the yeast. Try and limit the salt to a teaspoon per loaf. Too little salt and the taste of the bread will go bland on you. Another aid to rising is to add some Diastatic Malt Powder to assit in the rise. And lastly, remember that you whole wheat flour will never rise as high as white flour.

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Hi,
Add the wet ingredients first... then the flour...then put the yeast on top of the flour so it does not touch the wet and start proofing and rising. Seems it rose most of the night. Use instant yeast so you don't have to proof it. Just an idea :)

Hank


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There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.

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