ETA Duplica Vital - Manual (Page 59)

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!
Baguette baking form (G)
Assemble the wire rack and insert both the baguette baking forms in it (pic. 1).
- Following an appropriate recipe, prepare the dough (e.g. using the DOUGH programme).
The well-risen dough must then be kneaded properly, shaped into the appropriate size
and form of a baguette and put into the form.
To enhance the taste, you can work (e.g. sesame/ flax / sunflower seeds, walnuts /
hazelnuts, poppy seeds, bits of cheese or bacon, or olives) in the dough. Before you add
the ingredients in the dough, cut them to a suitable size. Glaze the baguette surface with
a bit of water, butter, oil, honey or whisked egg yolk to achieve gold-coloured surface, or
alternatively you can garnish the baguette surface (make a lengthwise/ crosswise cut)
using a sharp serrated knife or form points or loops using scissors.
- Remove the bread-baking form from the bread maker, insert the form with the baguettes
to the baking area and close the lid.
- 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.
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