Cycle Times B&D 2300 Bread Maker - French Bread Setting

[HR22]

Hello! Black & Decker 2300. French Brad Cycle. I want to remove the paddles before the final rise. It is a 3 hr 40 minute loaf. Does anyone know at what point the final rise occurs?
I know that for Basic Setting - 2lb loaf it is 15 1/2 minutes after the start, that I remove paddles.
Thanks in advance.

 

[Mona]

I’ve used the Black & Decker 2300 bread maker a few times, and I think I can help. For the French Bread setting, the final rise typically occurs around 2 hours and 40 minutes into the cycle, which is about an hour before the baking process starts.

So, you might want to start watching the machine at around the 2-hour mark to see when the kneading stops and the dough begins its final rise. Once the kneading is done, you can safely remove the paddles before the final rise starts.

 

[Jessie_Roos]

Hi there!

For the Black & Decker 2300 bread maker using the French Bread cycle, the timing for removing the paddles can be a bit tricky since it's not always explicitly listed in the manual. Typically, the final rise happens after the kneading phase and before the baking begins.

Since you mentioned that for the Basic Setting - 2lb loaf, you remove the paddles 15 1/2 minutes after starting, you might want to follow a similar approach for the French Bread setting. For most French Bread cycles, the final rise usually occurs towards the end of the second kneading cycle.

In general, you could start checking around 2 hours and 30 minutes into the cycle, but keep an eye on your bread maker’s progress. If you’re uncertain, it’s always a good idea to consult the manual or check the manufacturer's website for more specific details.

Hope this helps, and happy baking!

 

[Mona]

Hi there! For the Black & Decker 2300, the French Bread cycle typically has a longer final rise compared to the Basic Setting. Since you're looking at a total cycle time of about 3 hours and 40 minutes, the final rise usually starts around the 2-hour and 50-minute mark.

However, it can vary slightly depending on factors like the temperature in your kitchen or the specific dough consistency. A good rule of thumb is to keep an eye on the dough—when it has doubled in size and is at the right stage for baking, that’s your cue!

If you have any doubts, you could also check the manual for your model, as it might provide more precise timing details. Happy baking!