The Vital Ingredients - Sage the Custom Loaf Pro BBM800BSSUK Manual

THE VITAL INGREDIENTS

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.
Bi-Carbonate Of Soda
Bi-carbonate of soda is another leavening agent. It also does
not require rising time before baking as the chemical reaction
works during the baking process. Bi-carbonate of soda cannot be
substituted in place of baking powder.
Eggs
Eggs add flavour, 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.
Where eggs have been used we have used eggs with a minimum
mass of 59g. These are best from a 700g carton.
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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.
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.
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.
Bread Flour
Bread flour, also known as bakers' flour or bread machine flour is a
high protein (gluten), white wheat flour. For bread machine baking,
we recommend using unbleached bread flour over plain flour as it
produces a tall, springy loaf.