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Flour
White bread flour:
White bread flour is high in gluten which gives the
bread dough a lot of elasticity. This helps to keep the gas bubbles in
the bread making it more stable and preventing it from collapsing. As
the gluten content is higher than plain flour, it can be used to make
larger loaves with a finer inner texture. Bread flour is the most important
ingredient when making bread.
Brown bread flour: Brown bread flour is ground from whole grains
and contains approximately 85% of the whole grain. Brown bread flour
contains more nutrients and fibre than white bread flour. The bread made
from brown bread flour is usually smaller in size and a bit heavier. You can
mix white bread flour with brown bread flour to achieve the best result.
Wholemeal bread flour:
Wholemeal bread flour is very high in fibre and
is similar to brown bread flour but contains 100% grain. To get a large
lighter loaf of bread you will need to add a larger amount of white bread
flour.
Plain flour: Plain flour contains much smaller amounts of gluten and is not
very good for making bread.
Self-raising flour: Self-raising flour contains baking powder and is best
used for cakes.
Corn and oatmeal flours: These flours are used to enhance the flavour
and texture of bread.
Sugar
Sugar is needed to feed yeast during the kneading and rising stages. It
can also be used for sweetening bread and improving the colour of the
crust. Generally white sugar (granulated or caster) is used but you can use
brown sugar if you wish and you can also use honey.
Salt
Salt is needed to add flavour to your bread and improve the colour of the
crust. Never allow the yeast to come directly into contact with salt as it
will kill the yeast and prevent the bread from rising.
GEORGE GBM101W-21 Bread maker.indd 14 16/06/2021 08:01