Breville the Custom Loaf BBM800XL Manuel D'instructions page 34

The Vital ingredients
BREAD IMPROVER – ASCORBIC ACID (VITAMIN C)
A bread improver will help strengthen the framework of the bread resulting in a
loaf that is lighter in texture, higher in volume, more stable and with enhanced
keeping qualities. 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. An unflavored, crushed Vitamin C tablet or Vitamin C
powder can be used as a bread improver and added to the dry ingredients.
As a general guide, use 1 large pinch per 3 cups of flour.
BAKING POWDER
Double acting baking powder is a leavening agent used in yeast free breads.
This type of leavening agent does not require rising time before baking, as the
chemical reaction works when liquid ingredients are added, then again during
the baking process. Baking powder can be substituted in place of baking
soda.
BAKING SODA
Baking soda is another leavening agent. It also does not require rising time
before baking as the chemical reaction works during the baking process.
Baking soda cannot be substituted in place of baking powder.
EGGS
Eggs add flavor, richness and tenderness to bread. Liquid egg substitutes,
powdered egg and powdered egg whites may be substituted for fresh eggs,
however all should be at room temperature before adding to the bread pan
unless stated otherwise. Fresh eggs should not be used with the Delay Start
feature.
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TIP
Gently and safely warm cold eggs by placing whole eggs in a bowl
and covering with moderately hot tap water for 10 minutes.
FATS
Fats, such as unsalted butter, olive oil or vegetable oil, add taste, texture,
moisture and enhanced keeping qualities to breads. If unsalted butter is
used, it should be cut into ½" pieces and brought to room temperature before
adding to the bread pan unless stated otherwise. Breads baked on the
CRUSTY LOAF setting generally get their crisp crust and texture from the lack
of fat added. However if called for, use good quality oils as the flavor of the
flour and fats will be very apparent.
FLOUR
Flour is the most important ingredient used for bread making. It provides food
for the yeast and structures the loaf. When mixed with liquid, the protein in the
flour starts to form gluten. Gluten is a network of elastic stands which interlock
to trap the gases produced by yeast. This process increases as the dough
undergoes kneading and provides the dough with the structure required to
produce the weight and shape of the bread.
Keep flour in a secure, airtight container. Keep whole wheat flours stored in
the refrigerator, freezer or a cool area to prevent them from becoming rancid.
There is no need to sift flour when bread machine baking, however it is
necessary that it comes to room temperature before adding to the bread pan.