Moulinex HOME BREAD XXL Manual De Instrucciones página 31

Not getting the expected
results? This table will help
you.
The dough tears easily or is
lumpy on the surface.
The cuts in the dough ball
are not very clear.
The cuts tend to close up
or do not open out during
cooking.
The dough tears on the
sides during cooking.
The cooked baguettes stick
to the tray.
The baguettes are not
golden enough.
The baguettes have not
sufficiently risen.
POSSIBLE CAUSES
The dough has been worked too
much.
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.
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.
The cut into the dough is not
deep enough.
You have dampened the dough
too much.
The baguette holding plates stick
too much.
You forget to brush water on the
dough before putting in the
oven.
You put too much flour on the
baguettes when shaping them.
The room temperature is high
(over 30°C).
You forgot the yeast in your
mixture.
Your yeast may have gone past
its best-before date.
There was not enough water in
your mixture.
The baguettes were squashed
and flattened too much during
the shaping phase.
29
SOLUTIONS
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.
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.
Your mixture has not been successful,
start again.
Start again, pulling the dough harder
when you wrap it around your thumb.
Refer to page 26 to see the ideal
shape for the cuts.
Remove the excess water added with
the brush.
Gently oil the plates before placing
the dough on them.
Be careful next time.
Brush well with water before putting
in the oven.
Use colder water (between 10 and
15°C) and/or a little less yeast.
Your mixture has not been successful,
start again.