ETA Crustum - Manual (Page 47)

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End of programmed phases
Open the lid after program end. Using oven gloves, hold the baking pan firmly and remove
baking pan B from the bread maker. Put it upside down on a heat-resistant solid surface
(e.g. cutting board). If the bread will not go out to the board, move the kneading blade
backward and forward until the bread is released. If the kneading blades is stuck in the
bread, use F to remove it easily. Then, let the bread cold down. Use electric slicer or a
special toothed blade knife for slicing the bread. Store remaining bread in a plastic bag or a
utensil. You can store the bread for up to three days at room temperature. If longer storage
of the bread is needed, wrap it in the plastic bag or utensil and store it in a freezer. Store
for max 10 days. Whereas the home-made bread does not contain any preservatives, its
shelf life is not generally longer than the same of shop-purchased bread.
Note
Use suitable personal protective equipment (e.g. kitchen gloves) for handling the hot
baking pan, holder, blades etc. Do not use gross force on walls of the baking pan to
release finished bread!
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 blades shaft forward and backward. Grease the pan
including the kneading blade for the next baking.
How to avoid holes in the bread due to the kneading blades?
You can remove the kneading blade with flour coated fingers before the last dough rising
phase. (See timing of the program phases).
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.