Nice to know I can remove the paddle and shape loaf before final rise. I make a weird loaf, it's low carb and the primary flour is vital wheat gluten, along with a little corn flour, wheat germ, and flax seed. Our house is ALWAYS way below 70 degrees. This recipe worked really well in my Panasonic, but that preheat phase in the beginning died, and I had to get a new machine without a preheat. I have an Oster 2lb Expressbake Breadmaker. I've kind of fixed the situation by wrapping a seed-germination warming pad around the back, and had to add an old heating pad in front. There is a Thermopro probe inside the breadmaker, anchored to the digital readout, and these two items are working really well - but not sure what temp should be best. The probe read temps up to 90, so I backed off the heat a little, and it's around 88. The first loaf I made (without heat) was pretty dense, but tastes GREAT when toasted. So hoping to get a bigger rise out of this dough. Any advice would be welcome!
p.s. thanks for telling us we can open the lid, all these years, and to check the dough throughout the process.

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