Bread Improver – Ascorbic Acid; Fats; Milk; Salt - Breville Gourmet Baker BBM400 Instruction Booklet

TIPS FOR BETTER BREAdMAKING
Bread Improver – Ascorbic Acid
(vitamin C)
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
unflavoured, 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.

Fats

Fats, such as butter, olive oil or vegetable oil,
add taste, texture, moisture and enhanced
keeping qualities to breads. If butter is
used, it should be cut into 2cm 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 flavour of the
flour and fats will be very apparent.

Milk

Milk enhances the flavour and increases
the nutritional value of bread. All liquids,
including milk, should be 27°C before
adding to the bread pan unless stated
otherwise. Fresh milk should not be
substituted for dry milk unless stated in
the recipe. Dry milk (fat-free or regular)
is convenient and enables you to use the
pre-set timer. When using this feature
with dried substitutions, add the water
to the bread pan first, then add the dried
substitution after the flour to keep them
separate.
As a general formula:
1 cup fresh milk = 3 tablespoons dry milk
powder + 1 cup water. Use 4–5 tablespoons
for a richer flavour.

Salt

Salt is an important ingredient in yeast
bread recipes. It not only enhances flavour,
but limits the growth of yeast and inhibits
rising, so be careful when measuring.
Do not increase or decrease the amount of
salt shown in the recipes unless suggested.
Table salt or sea salt can be used.
Sugar
Sugar provides food for the yeast, sweetness
and flavour to the crumb and helps brown
the crust. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid.
Eggs
Where eggs have been used we have used
eggs with a min mass of 59g. These are best
from a 700g doz. Eggs should be at room
temperature before using.
Water
When bread maker baking, all liquids,
particularly water, should be 27°C unless
stated otherwise. This is a luke warm water.
Temperatures too cool or too warm can
prevent the yeast from activating.
Xanthan Gum
Xanthan gum is a thickening agent used in
gluten free baking to add volume and act
as a binder to retain moisture. Xanthan gum
can be replaced by guar gum.
WARNING
Never use the pre-set timer for recipes
that contain perishable items, such as
eggs, cheese, milk, cream and meats.
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