TEFAL PF610138 Manual De Instrucciones página 170

2. FOR ThE BAGUETTES
The bread hasn't
turned out as you
hoped? This table
should help you to
improve things
The dough is not the
same width all along.
The dough is sticky; it
is difficult to shape the
rolls.
The dough tears.
The dough is
compact/the dough is
hard to shape.
The rolls touch each
other and are not
baked enough.
The rolls are stuck to
the plates and have
burned.
The rolls are not brown
enough.
PossIBLE CAusE
The shape of the initial rectangle
is not regular or does not have
the same thickness.
There is too much water in the
preparation.
The water has been incorporated
in the recipe at too high a
temperature.
The flour lacks gluten.
The dough lacks flexibility.
The shapes are irregular.
The recipe needs more water.
There is too much flour in the
preparation.
The dough has been worked too
much.
Incorrect positioning on the
plates.
Dough too liquid.
Too much browning agent.
You have wet the dough pieces
too much.
The supporting plates are too
sticky.
You have forgotten to brush your
dough pieces with water before
putting them in the oven.
You have put too much flour on
the rolls during shaping.
The ambient temperature is high
(+ 30°C).
soLuTIon
Roll out with the rolling pin if necessary.
Reduce the quantity of water.
Lightly flour the hands but not the dough or
the work surface if possible and continue to
make the rolls.
Use pastry flour (T 45).
Leave to rest for 10 min before shaping.
Weigh the dough pieces so that they are all
the same size.
Check the recipe or add water if the flour is
not absorbent enough.
Roughly pre-shape and leave to rest before
final shaping.
Add a little water at the start of kneading.
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.
Optimise the space on the plates to set out
the dough pieces.
Add the correct amount of liquid.
Recipes are for eggs weighing 50 gr.
f the eggs are larger reduce the amount of
water.
Choose a lower browning level.
Avoid letting the browning agent run onto
the plate.
Remove the excess water applied with the
pastry brush.
Lightly oil the supporting plates before
placing the dough pieces on them.
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.
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