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Idiomas disponibles
Idiomas disponibles
The bread hasn't
turned out as you
hoped? This table
POSSIBLE CAUSE
should help you to
improve things
You have forgotten to brush your
dough pieces with water before putting
them in the oven.
The rolls are not
You have put too much flour on the
brown enough.
rolls during shaping.
The ambient temperature is high (+
30°C).
You have forgotten to add yeast to the
recipe / not enough yeast.
Your yeast may have been out of date.
The rolls have not
Your recipe needed more water.
risen enough.
The rolls have been crushed too much
during shaping.
Dough worked too much.
Too much yeast.
The rolls have risen
too much.
Risen too much.
The dough is sticky: you have added
too much water to the recipe.
The incisions in
the dough are not
The blade is not sharp enough.
open.
Your cuts are not firm enough.
The dough was too sticky: you have
The cuts have a
added too much water to the recipe.
tendency to close
up or do not open
The surface of the dough was not
during baking.
stretched enough during shaping.
The dough tears
The cut on the dough piece is not deep
at the edges on
enough.
baking.
SOLUTION
Be more careful next time you make
bread.
Brush them well with water using the
pastry brush before putting them in
the oven.
Use colder water (between 10 and
15°C) and/or a little less yeast.
Follow the instructions in the recipe.
Check the Best Before date.
Check the recipe or add water if the
flour is too absorbent.
Handle the dough as little as possible
during shaping.
Add less yeast.
Flatten the rolls slightly once they have
been placed on the plates.
Start the roll shaping stage again,
lightly flouring your hands, but not the
dough or the work surface if possible.
Use the blade supplied or, if not a very
sharp serrated knife.
Cut with a swift movement, without
hesitation.
Check the recipe or add flour if it is not
absorbing the water enough.
Start again, pulling the dough more
when rolling it around the thumb.
See page 288 for the ideal shape of
the cuts.
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