Breville the Baker's Oven BBM100 Instruction Book page 16

FLOURS
Bread 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 strands
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.
Bread flour, also known as bakers flour or bread
maker flour is a high protein (gluten), white
flour. For bread maker baking, we recommend
using bread flour over plain flour as it produces
a tall, springy loaf.
Keep flour in a secure, airtight container.
There is no need to sift flour when bread
maker baking.
Rye Flour
Rye flour is alow 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-raising Flour
Self-raising flour is not recommended for bread
maker baking except for cakes as it contains
leavening ingredients that interfere with bread
making. This flour is more suited for biscuits,
scones, shortcakes, pancakes or waffles.
Wholemeal Flour
Wholemeal flour is milled from the entire
wheat kernel, hence it contains all the bran,
germ and flour of the whole wheat grain.
Although breads baked with wholemeal will be
higher in fibre, the loaf is generally smaller and
heavier than white loaves.
16
GLAZES
Glazes enhance the flavour of baked breads
and give them a professional finish. After
glazing, breads can be sprinkled with your
favorite seeds and toppings eg. poppy, sesame
or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus
1 tablespoon of water. Brush over dough
before baking.
Melted Butter Crust
Brush melted butter over just-baked bread for a
softer, more tender crust.
Milk Glaze
Brush milk or cream over just-baked bread for a
softer, shiny crust.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with
1 to 2 tablespoons of milk until smooth.
Drizzle over raisin bread or sweet breads
when they are almost cool.