ETA Duplica Vital - Manual (Page 62)

Water
Always use water of room temperature, best at 22 °C. Water can be fully or partially
replaced by milk or other liquids.
Other ingredients
They may include everything from dried fruits, cheeses, eggs, nuts, brown flour,
condiments, herbs etc. It’s on you. Don‘t forget that ingredients such as cheese, milk and
fresh fruit have higher water content that influences final loaf appearance. You should rather
use dried alternatives such as dried cheese, milk etc. After gaining some experience in
using the bread baker, you will recognize where it is necessary to add water or flour. Do not
forget amount of salt because it decelerates fermentation. Some ingredients may be mixed
at the beginning, e.g. dried milk and yoghurt; some add after the sound signal, e.g. nuts,
dried fruit. If you monitor the baking process, you will know where the signal will sound.
Conditions
Work conditions are very important; the difference in the bread size is 15% if prepared in
warm or cold environment.
Storing of bread
Home-made bread contains no preservatives. However, if you put bread to a clean and
air-tight utensil and then to your fridge, you can keep it for 5 - 7 days. Moreover, you can
freeze the bread.
How to bake fresh bread for good digestion?
Addition of mashed cooked potato to flour followed by dough kneading will make the fresh
bread more digestible.
What to do if yeast is felt in the bread?
a) This taste is usually removed by addition of sugar.
b) Add one tablespoon of vinegar to water for small loafs and 2 tablespoons for big loafs.
c) Use buttermilk or kefir instead of water. It applies to all recipes and it is recommended
for bread freshness improvement.
Why the bread baked in a classic oven tastes differently from the bread baker?
It depends on different moisture content: Bread baked in the classic oven is drier because of
larger baking space whereas the bread made in the bread baker has higher moisture content.
Why is marmalade too liquid?
Home-made marmalade is usually more liquid than purchased one. Keep the marmalade
in your fridge for 24 hours to stiffen. If it remains slightly liquid it will be better to spread
it. Home-made marmalades are great as topcoats for ice-creams. Do not re-boil already
made marmalade. For the next baking try the following:
1) check whether fruit is not overripe,
2) dry fruits after washing,
3) use pectin for better results.
How to avoid splashing the marmalade out of the pan during agitating?
Cut fruits into small pieces and do not use more fruits than specified in the recipe. Use
aluminium foil to create a protective strip around the upper edge of the baking pan
(about 5 cm). Do not cover the whole form, otherwise no steam can escape.
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