16
2. F
OR BAGUETTES
PROBLEMS/FAULTS
POSSIBLE CAUSES
SOLUTIONS
The dough is not
of a regular cross section.
The rectangle shape at the
start is not a regular size or
of a constant thickness.
Flatten out using a rolling pin
if necessary.
The dough is hard to shape.
There is not enough water in
the mixture and it is too stiff.
Your mixture has not been
successful, start again.
The dough has been worked
too much.
Form a ball again, leave to
rest for 10 minutes and then
start again from the
beginning.
Shape the dough in two
stages, with a 5 min rest in
the middle.
The dough is sticky and it is
hard to shape baguettes.
You have put too much
water in the mixture.
Flour your hands lightly, but
not the dough or the work
surface, if possible, and
continue to fashion the
baguettes.
The water was too warm
when it went into the
mixture.
The dough tears easily or is
lumpy on the surface.
The dough has been worked
too much.
Form a ball again, leave to
rest for 10 minutes and then
start again from the
beginning.
Shape the dough in two
stages, with a 5 min rest in
the middle.
The cuts in the dough ball
are not very clear.
The dough is too sticky – you
have poured too much
water into the mixture.
Start the baguette stage
again by flouring your hands
lightly, but not the dough or
the work surface, if possible.
The blade is not sharp
enough.
Use the blade supplied or
failing that a very sharp
serrated knife.
You are too hesitant when
cutting.
Use a quick, sharp cutting
movement.
The cuts tend to close up
or do not open out during
cooking.
The dough is too sticky – you
have poured too much
water into the mixture.
Your mixture has not been
successful, start again.
The surface of the dough
was not stretched enough
when it was being shaped.
Start again, pulling the
dough harder when you
wrap it around your thumb.
Cuts are not deep enough.
Make cuts at least 1 cm deep.
The dough tears on the sides
during cooking.
The cut into the dough is not
deep enough.
Refer to page 11 to see the
ideal shape for the cuts.
The cooked baguettes stick
to the tray.
You have dampened the
dough too much.
Remove the excess water
added with the brush.
The baguette holding plates
stick too much.
Gently oil the plates before
placing the dough on them.
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