Breville the Custom Loaf BBM800XL Manuel D'instructions page 35

All-Purpose Flour
All-purpose flour can be bleached or unbleached, we recommend the
unbleached variety. This flour is ideal for yeast free breads (also known as
quick breads, batter breads or cake breads) as it produces a tender loaf with
good texture and crumb. Bread flour tends to produce a tough yeast free loaf,
while pastry flour tends to produce an overly tender loaf.
Bread Flour
Bread flour, also known as baker's flour or bread machine flour is a high
protein (gluten), white wheat flour. For bread machine baking, we recommend
using unbleached bread flour over all-purpose flour as it produces a
tall, springy loaf. "King Arthur" unbleached bread flour was used in the
development of all bread flour recipes contained in this booklet.
Rye flour
Rye flour is a low protein (gluten) flour traditionally used to make
Pumpernickel and Black breads. Rye flour must generally always be mixed
with a high proportion of bread flour as it does not contain enough gluten to
develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour is not recommended for bread machine baking as it contains
leavening ingredients that interfere with bread making. This flour is more
suited for biscuits, scones, shortcakes, pancakes or waffles.
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, hence itcontains all
the bran, germ and flour of the whole wheat grain. Although breads baked
with whole wheat flour will be higher in fiber, the loaf is generally smaller and
heavier than white loaves.
TIP
Whole wheat flour with low protein (gluten) can be improved by adding vital
wheat gluten (see below).
VITAL WHEAT GLUTEN
Vital wheat gluten is manufactured from wheat flour that has been treated
to remove most of the starch, leaving a flour with very high protein content.
Adding vital wheat gluten can improve the structure, increase volume and
lighten texture when using a low protein, all-purpose, whole wheat, rye or
stone ground flour.
TIP
We recommend adding vital wheat gluten to Instant Yeast (also known as
quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread
machine yeast) when using the BASIC RAPID and WHOLE WHEAT RAPID
settings as it produces a better rise during the shortened 'rise' phase.
As a general guide:
2.5lb loaf size = add 2¾ teaspoons vital wheat gluten
2.0lb loaf size = add 2½ teaspoons vital wheat gluten
1.5lb loaf size = add 2 teaspoons vital wheat gluten
1.0lb loaf size = add 1½ teaspoons vital wheat gluten
EN
35