F
TR
I
E
D
GB
2. F
OR BAGUETTES
PROBLEMS/FAULTS
POSSIBLE CAUSES
SOLUTIONS
The dough is not
of a regular cross section.
The rectangle shape at the
start is not regular or of a
constant thickness.
Flatten out using a rolling pin
if necessary.
The dough is hard to shape.
There is not enough water in
the mixture.
The dough has been worked
too much.
Your mixture has not been
successful, start again.
Form a ball again, leave to
rest for 10 minutes and then
start again from the
beginning.
Fashion the dough in two
stages, with a 5 min rest in
the middle.
The dough is sticky and it is
hard to shape baguettes.
You have put too much
water in the mixture
The water was too warm
when it went into the
mixture.
Flour your hands lightly, but
not the dough or the work
surface, if possible, and
continue to fashion the
baguettes.
The dough tears easily or is
lumpy on the surface.
The dough has been worked
too much.
Form a ball again, leave to
rest for 10 minutes and then
start again from the
beginning.
Fashion the dough in two
stages, with a 5 min rest in
the middle.
The cuts in the dough ball
are not very clear.
The dough is sticky – you
have poured too much
water into the mixture.
The blade is not sharp
enough.
You are too hesitant when
cutting.
Start the baguette stage
again by flouring your hands
lightly, but not the dough or
the work surface, if possible.
Use the blade supplied or
failing that a very sharp
serrated knife.
Use a quick, sharp cutting
movement.
The cuts tend to close up
or do not open out during
cooking.
The dough is sticky – you
have poured too much
water into the mixture.
The surface of the dough
was not stretched enough
when it was being shaped.
Your mixture has not been
successful, start again.
Start again, pulling the
dough harder when you
wrap it around your thumb.
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