They are usually added right after the dough is deflated from its first rise and before shaping the dough. To incorporate fruit or nuts into the recipe, deflate the dough after the first rise. Then, knead them in, until evenly distributed. All are available from the King Arthur Flour's Bakers Catalog . With just a touch of ascorbic acid, your Artisan breads, the yeast will work longer and faster.
French bakers add it to their French bread, baguette or boule recipe.
You can also grind up a vitamin C tablet, and use it instead. Its active enzymes help yeast grow fully and efficiently through the fermentation resulting in a better loaf, more flavor and improved shelf life. A combination of all-natural, gluten relaxing ingredients. It's useful so you don't have to fight the dough when it is shaped and rolled, because of its gluten strands. Add a few tablespoons to your favorite recipe.