Breville BEM800 brochure For bread making, Baker’s or Bread Flour

THE VITAL INGREDIENTS

For bread making

Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands that interlock to trap the gases produced by yeast. This process increases as the dough continues kneading and provides the structure required to produce the weight and shape of the baked bread.

White wheat flour sold as baker’s, bread or plain flour may be used. Plain flour is most readily available, however, best results are obtained with flour at least 11% protein content. For this reason, the recipes in this book requiring bread flour have been made using flour with 11% protein content. This is normally indicated on the packaging. Do not sift the flour or use self-raising flour for bread making unless indicated in the recipe.

NOTE

When using a low-protein, plain, stone ground or wholemeal flour the quality of the bread can be improved by adding gluten flour.

Baker’s or Bread Flour

There are several brands of bread or bakers flour available nationally at larger supermarkets.. It is a high protein, white bread flour, with 11% protein.

NOTE

New Zealand only: ‘Elfin High Grade White Flour’ or ‘Champion High Grade Flour’. These are high protein, white bread flours containing 12% protein.

Wholemeal wheat flour contains the bran, germ and flour of the wheat grain. Although breads baked with this type of flour will

be higher in fibre, the loaf may be heavier in texture. Lighter textured bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour.

Rye flour, popular for bread making, is low in protein so it is essential to combine rye flour with bread flour to make the bread rise successfully. Rye flour is traditionally used to make the heavy, dense Pumpernickel and Black Breads.

Gluten flour is made by extracting the gluten portion from the wheat grain. Adding gluten flour can improve the structure and quality of bread when using low-protein, plain, stone ground and whole meal flour.

Bread mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improver. Usually only the addition of water and yeast is required.

Bread mix brands such as ‘Laucke’, ‘Kitchen Collection’, ‘Defiance’, and ‘Lowan’ are available nationally from

major supermarkets.

For recipe information on these and other brands of bread mix contact the manufacturer listed on the package.

NOTE

New Zealand only: Bread mix brands such as ‘Elfin’ are available.

Bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin

C)and other enzymes (amylases) extracted from wheat flours. Adding a bread improver will help strengthen the dough resulting in a loaf that is higher in volume, softer in texture, more stable and has improved shelf life qualities. A simple bread improver can be a crushed unflavoured vitamin C tablet added to the dry ingredients.

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