I have a BB-PAC20 Virtuoso and use the regular dough cycle just because I always use active dry yeast. It works fine, so I don’t see the need to keep another yeast on hand. But I’ve had a sense that the machine’s rising temperature is a bit too warm. Sort of over activating the yeast too quickly. I’ve just about decided to turn off the machine once it starts rising in order to stop the overheating and temper the rising.

I just compared the two dough courses in the manual. Regular has 67 minutes of rising, while Quick has only 20 minutes. Regular uses activated yeast, and Quick uses Rapid Rise yeast.

If you use instant yeast with the regular course, does the dough tend to over proof in the machine — expand so much that it hits the top of the machine? Does it double in size even before the dough cycle has finished? Just wondering.