eta Duplica Vital plus Bedienungsanleitung Seite 60

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- On the control panel, set the BAKING programme and the appropriate baking time of ca.
55 minutes.
- By pressing the START/STOP button, switch on the bread maker.
Basic ingredients for baguettes (4 x 100 g)
Very fine wheat flour 280 g, water 170 ml, salt 6 g, fresh yeast or yeast powder 12 g.
VI. FREQUENTLY ASKED QUESTIONS RELATED TO BAKING
Bread stuck on the pan after baking?
Let the bread cool down for about 10 minutes after baking and then turn the pan upside
down. If needed, move the kneading blade shafts forward and backward. Grease the pan
including the kneading blades for the next baking.
How to avoid holes in the bread due to the kneading blades?
You can remove the kneading blades with flour coated fingers before the last dough rising
phase. (See timing of the program phases and information on the display).
Dough rises over the pan edge?
It happens especially when wheat flour with higher gluten content is used.
– Reduce amount of flour and adapt other ingredients. Finished bread will be of sufficient
volume.
– Spread a tablespoon of dissolved margarine on the dough.
Bread is not risen sufficiently?
a) If a V-shaped groove appears in the centre of the bread, the flour does not contain
sufficient amount of gluten. It means the flour contains a few protein (it happens during
rainy summer) or because of moist flour. Measures: add a tablespoon of wheat gluten to
each 500 g of flour.
b) If the bread is constricted in the centre, the reasons may be:
– too high temperature of water;
– too much water used;
– gluten-low flour used.
When it is possible to open the lid during operation?
Generally, the lid can be opened at any time during the kneading phase. Small amounts of
flour or liquids can be added during this phase. Proceed as follows if you require the bread
has to have some aspects: Open the lid before the last kneading phase and make a cut on
newly forming crust using a pre-heated knife, distribute cereals or mixture of potato flour
and water in order to achieve shiny crust. However, this is the last chance for opening the
lid, otherwise the crumb will collapse.
Flour
The most important flour element in baking of the bread is gluten. This is a natural agent
thanks to which dough has its shape and allows keeping carbon dioxide produced by
yeast. „Strong/solid" flour is flour with high gluten content.
What is wheat whole grain flour?
The whole grain flour is produced from all types of cereals, including wheat. The term
„whole grain" means the flour was ground from whole grains and therefore, it has higher
proportion of non-digestible particles and darker colour. However, darker colour of the
bread is not caused by the use of the whole grain flour.
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