TEFAL BREAD & BAGUETTINES PF350138 Manual De Instrucciones página 282

Not getting the expected
results?
This table will help you.
The dough tears easily or is
lumpy on the surface.
The slits in the baguette are
not very distinct.
The slits tend to close up or
do not open out during
baking.
The dough tears on the sides
when baking.
The baked baguettes stick to
the tray.
The baguettes are not brown
enough.
The baguettes have not
sufficiently risen.
POSSIBLE CAUSE
The dough was worked too much. Form a ball again, let it rest for
The dough is sticky: there is too
much water in the mixture.
The blade is not sharp enough.
You were too hesitant when
cutting.
The dough is too sticky: there is
too much water in the mixture.
The surface of the dough was
not stretched enough when
it was being shaped.
The slit in the dough is not deep
enough.
The dough was dampened too
much.
The baguette baking trays are
too sticky.
You forgot to brush the dough
with water before baking.
You floured the baguettes too
much when shaping them.
The room temperature is high
(over 30°C).
You forgot to add yeast to 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.
282
SOLUTIONS
10 minutes and then start again from
the beginning.
Shape the dough in two steps, with
a 5 minute rest between.
Shape the baguettes again by flouring
your hands lightly, but not the dough
or the work surface if possible.
Use the finishing blade supplied or a
very sharp fine-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 278 to see
the ideal shape for the slits.
Blot out the excess water added with
the brush.
Oil the trays lightly before placing
the dough on them.
Be careful the next time.
Brush well with water before baking.
Use colder water (between 10 and
15°C) and/or a little less yeast.
Your mixture has not been successful,
start again.