Gallet Baguette MAP 201, Instruction Manual

Page: 44 / 56

ENG - 44
Prior to the last phase of proofing open the lid and carefully incise the crust with a pre-
warmed sharp knife. Use cereals and spread them on the top or use a potato flour mixture
with water in order to maintain glazy surface of the bread. This is the last time you are allowed
to open the lid if you open the lid later the middle part of the bread will sink.
PROBLEMS?
Sunken loaves.
Typically, what happens is the dough will rise very well then sinks just as the baking process
starts. Most of the time, this is because the dough was not strong enough. Whilst the yeast is
still producing gas a weak dough will maintain a good shape but once the yeast is killed by the
baking process, the loaf can sink under it’s own weight.
1. The mixture is too wet causing weak dough.
Too much water/not enough flour. This will make the dough sloppy. The dough should be soft
but firm.
Some types of flour absorb less water than those recommended. In this case add an extra
50g of flour to make the dough thicker.
2. The gas bubbles produced by the yeast are escaping!
Remember the protein called gluten? (part flour). Dough without gluten is like water without
soap; you cannot make bubbles in it. All white flour brands have sufficient gluten to make
good dough. If you are using whole meal, brown or bread, you may obtain better results with
the WHOLE WHEAT setting as this provides the extra kneading required to release the glu -
ten.
3. The yeast is dead or has gone off.
If you use warm water the yeast may be exhausted before the rising process is complete. Tap
water is usually fine. Be extra careful that the yeast does not come into contact with the water
before the mixing process starts. This is particularly important when using the timer.
Check best before date on yeast sachet. If it is close to expiry it would be best to buy some
more.
Avoid using yeast from sachets that are already opened. Use a new sachet every time.
MY LOAF DID NOT RISE
Many of the reasons why bread doesn’t rise are outlined above. But first, let us eliminate the
obvious:
Whole meal & brown loaves seldom rise as well as white.
You did put the yeast in didn’t you? It’s easy to forget.
A common error is mistaking teaspoons of salt for tablespoons. The yeast will not work well if
you put too much salt in.
Both the flour and the yeast must be in good condition.
The mixture may have been too dry. Add 1 tablespoon of water to the mixture if necessary.
If you feel that the yeast should be increased then only add an extra ½ tsp.
THE LOAF ROSE TOO HIGH AND STUCK TO THE LID!
Usually caused by too much yeast, too much water or flour, or forgetting to add thesalt. Salt
keeps the yeast in check – without it the yeast can cause the loaf to over-rise.
Decrease the amount of flour used and adjust the amount of other ingredients. Baked bread will
still have a sufficient volume.
Remember: Nothing the machine does will prevent good dough from rising properly
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