T-Fal Emerilware, Instructions For Use Manual, Page: 20 / 24

2. FOR BAGUETTES
GUIDE TO IMPROVE YOUR RESULTS
Problems/Faults Possible Causes Solutions
20
The dough is not shaped
to look like a baguette. The rectangle shape at the start is
not even or of a consistent thickness. Flatten out using a rolling
pin if necessary.
The slits tend to close up
or do not open out during
baking.
The dough is sticky - there is too
much water in the mixture.
The surface of the dough was not stretched
enough when it was being shaped.
The dough tears easily or is
lumpy on the surface. The dough has been worked too
much.
Form a ball again, let it rest for
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.
Use the finishing blade supplied
or a very sharp serrated knife.
Use a quick, sharp cutting
movement.
Your mixture has not been
successful, start again.
Start again, keeping the dough
more even and taut.
The slits in the baguette
are not very distinct.
The dough is sticky - there is too
much water in the mixture.
The cut marks were not deep enough.
You are too hesitant when cutting.
You forgot the yeast in your mixture.
The yeast may have gone past its
expiration date.
There was not enough water in the
mixture.
The baguettes were squashed and
flattened too much during the shaping
phase.
The dough is sticky and it is
hard to shape baguettes.
There is too much water in the
mixture.
The water was too warm when it went
Flour your hands lightly, but not
the dough or the work surface.
Continue to shape the baguettes.
Your mixture has not been
successful, start again.
The cooked baguettes stick
The baguettes are not
The baguettes have not
The dough was dampened too much.
The baguette holding plates were not
clean and dry.
Water was not brushed on the dough
before baking.
Too much flour was used when
shaping the baguettes.
Blot excess water with a paper
towel.
Thoroughly wash and dry
baguette holding plates. If
necessary, gently oil plates
before placing the shaped
baguettes on them.
Brush well with water before
putting in oven.
Be careful next time.
The dough is hard to shape.
There is not enough water in the
mixture.
The dough has been worked too
much.
Your mixture has not been
successful, start again.
Form a ball again, let it rest for
10 minutes and then start
again from the beginning.
Shape the dough in two steps,
with a 5 minute rest between.