Quick Reference
Everything you need to know at a glance
The Two-Stage System
| Stage | Bowl | Time | Purpose |
|---|---|---|---|
| 1Stage 1 | 2.5L bowl | 35 min | Activate yeast |
| 2Stage 2 | 4.5L bowl | 45 min | Proof the dough |
Flour Modes (Stage 2)
White
Standard white bread flour. Light, airy texture.
Mixed
Blend of white and whole grain flour.
Whole Grain
100% whole grain flour. Dense, nutty flavour.
Sourdough
Uses sourdough starter instead of commercial yeast.
Yeast Types
| Type | Notes |
|---|---|
| Active Dry Yeast | Must be activated in Stage 1 (2.5L bowl) with warm water before mixing. |
| Instant Yeast | Must be activated in Stage 1 (2.5L bowl) before use. |
| Fresh Yeast | Must be activated in Stage 1 (2.5L bowl) with warm water before mixing. |
| Sourdough Starter | Must be activated in Stage 1 (2.5L bowl). Use Sourdough flour mode. |
D'Steamer Guide
Place the D'Steamer in the oven against the oven wall during preheat. The steam it releases creates the ideal crust — crispy outside, soft inside.
Place D'Steamer inside oven before preheating
Position it against the oven wall (not under the rack)
Do not remove until baking is complete
Handle with oven gloves — it gets very hot
Chocolate Melt Bowl
The D'BakerAid Chocolate Melt Bowl is designed for gentle and controlled melting of chocolate without burning, overheating, or losing its natural texture and shine.
Why Use the Chocolate Melt Bowl?
Unlike traditional methods such as microwaving or using a stovetop double boiler, D'BakerAid maintains stable low temperatures, allowing chocolate to melt slowly and evenly.
Preserves smooth texture
Maintains cocoa butter structure
Retains flavor and shine
How to Use
- Break chocolate into small pieces for even melting
- Place chocolate into the Chocolate Melt Bowl
- Set bowl on the D'BakerAid device and select Chocolate Melting Mode
- Allow chocolate to melt slowly while stirring occasionally with a spatula
- Once fully melted and smooth, remove and use immediately
Melting Temperature Guide
| Chocolate Type | Melt Range |
|---|---|
| Dark Chocolate | 45–50°C |
| Milk Chocolate | 40–45°C |
| White Chocolate | 38–42°C |
Important Tips
- Use high-quality chocolate for best results
- Never add water to melted chocolate — it can cause seizing
- Stir gently every few minutes for smooth, even melt
- Cut chocolate into smaller pieces for large quantities to ensure even heating
Cleaning
- Allow the bowl to cool
- Wash with warm water and mild dish soap
- Dry completely before storing
Pre-Bake Checklist
2.5L bowl ready for Stage 1
4.5L bowl ready for Stage 2
Yeast type selected
Flour mode chosen
D'Steamer placed in oven during preheat
Oven at correct temperature