TEFAL PF611838, Manual

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GUIDE FOR IMPROVING YOUR CONVENTIONAL BREAD RECIPES
The bread hasn’t
turned out as you
hoped? This table
should help you to
improve things
POSSIBLE CAUSE SOLUTION
The dough is not
the same width all
along.
The shape of the initial rectangle is
not regular or does not have the same
thickness.
Roll out with the rolling pin if necessary.
The dough is sticky;
it is difficult to
shape the rolls.
There is too much water in the
preparation.
Reduce the quantity of water.
The water has been incorporated in the
recipe at too high a temperature.
Lightly flour the hands but not the
dough or the work surface if possible
and continue to make the rolls.
The dough tears.
The flour lacks gluten. Use pastry flour (T 45).
The dough lacks flexibility. Leave to rest for 10 min before shaping.
The shapes are irregular.
Weigh the dough pieces so that they
are all the same size.
The dough is
compact/the dough
is hard to shape.
The recipe needs more water.
Check the recipe or add water if the
flour is not absorbent enough.
There is too much flour in the
preparation.
Roughly pre-shape and leave to rest
before final shaping.
Add a little water at the start of
kneading.
The dough has been worked too much.
Leave to stand for 10 min before
shaping. Flour the work surface as
little as possible. Shape the dough by
working it as little as possible.
Shape the dough in 2 stages with a 5
min. rest in between.
The rolls touch each
other and are not
baked enough.
Incorrect positioning on the plates.
Optimise the space on the plates to set
out the dough pieces.
Dough too liquid.
Add the correct amount of liquid.
Recipes are for eggs weighing 50 gr.
If the eggs are larger reduce the
amount of water.
The rolls are stuck
to the plates and
have burned.
Too much browning agent.
Choose a lower browning level.
Avoid letting the browning agent run
onto the plate.
You have wet the dough pieces
too much.
Remove the excess water applied with
the pastry brush.
The supporting plates are too sticky.
Lightly oil the supporting plates before
placing the dough pieces on them.
3. Preparing and baking individual bread rolls
GUIDE FOR IMPROVING YOUR CONVENTIONAL BREAD RECIPES
The bread hasn’t
turned out as you
hoped? This table
should help you to
improve things
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
CAUSES POSSIBLES
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
To help you to carry out the stages, see the recipe
booklet provided.
EN