BG
CS
HU
PL
RO
SK
EN
ES
SR
HR
SL
BS
TR
168
2. FOR ThE BAGUETTES
The bread hasn't
turned out as you
hoped? This table
should help you to
improve things
PossIBLE CAusE
soLuTIon
The dough is not the
same width all along.
The shape of the initial rectangle
is not regular or does not have
the same thickness.
Roll out with the rolling pin if necessary.
The dough is sticky; it
is difficult to shape the
rolls.
There is too much water in the
preparation.
Reduce the quantity of water.
The water has been incorporated
in the recipe at too high a
temperature.
Lightly flour the hands but not the dough or
the work surface if possible and continue to
make the rolls.
The dough tears.
The flour lacks gluten.
Use pastry flour (T 45).
The dough lacks flexibility.
Leave to rest for 10 min before shaping.
The shapes are irregular.
Weigh the dough pieces so that they are all
the same size.
The dough is
compact/the dough is
hard to shape.
The recipe needs more water.
Check the recipe or add water if the flour is
not absorbent enough.
There is too much flour in the
preparation.
Roughly pre-shape and leave to rest before
final shaping.
Add a little water at the start of kneading.
The dough has been worked too
much.
Leave to stand for 10 min before shaping.
Flour the work surface as little as possible.
Shape the dough by working it as little as
possible.
Shape the dough in 2 stages with a 5 min. rest
in between.
The rolls touch each
other and are not
baked enough.
Incorrect positioning on the
plates.
Optimise the space on the plates to set out
the dough pieces.
Dough too liquid.
Add the correct amount of liquid.
Recipes are for eggs weighing 50 gr.
f the eggs are larger reduce the amount of
water.
The rolls are stuck to
the plates and have
burned.
Too much browning agent.
Choose a lower browning level.
Avoid letting the browning agent run onto
the plate.
You have wet the dough pieces
too much.
Remove the excess water applied with the
pastry brush.
The supporting plates are too
sticky.
Lightly oil the supporting plates before
placing the dough pieces on them.
The rolls are not brown
enough.
You have forgotten to brush your
dough pieces with water before
putting them in the oven.
Be more careful next time you make bread.
You have put too much flour on
the rolls during shaping.
Brush them well with water using the pastry
brush before putting them in the oven.
The ambient temperature is high
(+ 30°C).
Use colder water (between 10 and 15°C)
and/or a little less yeast.
NOTICE_HBB_(SANS)-NC00126320_Mise en page 1 21/11/2014 11:01 Page168
Summary of Contents for PF6101 Home Bread Baguette
Page 80: ...NOTICE_HBB_ SANS NC00126320_Mise en page 1 21 11 2014 11 03 Page321 ...
Page 81: ...NOTICE_HBB_ SANS NC00126320_Mise en page 1 21 11 2014 11 03 Page322 ...
Page 82: ...NOTICE_HBB_ SANS NC00126320_Mise en page 1 21 11 2014 11 03 Page323 ...
Page 83: ...NOTICE_HBB_ SANS NC00126320_Mise en page 1 21 11 2014 11 03 Page324 ...
Page 84: ...NOTICE_HBB_ SANS NC00126320_Mise en page 1 21 11 2014 11 03 Page325 ...
