So far when baking bread I have only used the Regular or Quick Baking Cycle with the "Light Crust" option. For what types of recipes would I use the "Firm" or "Soft" option? Can someone please explain how the bread results will differ if I use the "soft" option for a Whole wheat bread recipe? Also I love a bread texture that has holes. Is there a particular name for that texture?
I bought a Breadman TR555 bread machine and, in the instruction manual, there is no mention to the different cycles for each program (how many cycles of kneading/rising, how long is each step, etc). I sent 2 emails to the company (Salton), but I had no response after 6 months (I received a confirmation email each time, saying they would get back to me in 2-3 business days...). The reviews for this bread machine were mixed and a lot of them were warning about the poor customer service, but I ignored them. I should not have to!