FR
EN
SK
HU
RO
BG
SL
BIH
SR
HR
ET
LT
LV
28
Not getting the expected
results? This table will
help you.
RESULTS
Bread
rises
too
much
Bread falls
after
rising
too much
Bread does
not rise
enough
Crust not
golden
enough
Sides
brown
but bread
not fully
cooked
Top
and sides
floury
POSSIBLE CAUSES
The
button was pressed
during baking
Not enough flour
Too much flour
Not enough yeast
Too much yeast
Not enough water
Too much water
Not enough sugar
Poor quality flour
Wrong proportions of
ingredients (too much)
Water too hot
Water too cold
Wrong programme
1. FOR BREAD
10
GUIDE TO IMPROVE YOUR RESULTS
2. FOR BAGUETTES
Not getting the expected
results? This table will help
you.
POSSIBLE CAUSES
SOLUTIONS
The dough is not of a
regular cross section.
The rectangle shape at the start
is not regular 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.
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.
Fashion 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.
MOULF161-NOTICE_HBB_RELIFT_Mise en page 1 15/01/10 16:02 Page28
