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Not getting the expected
results? This table will help
you.
POSSIBLE CAUSES
SOLUTIONS
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.
Fashion 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 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 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.
The dough tears on the
sides during cooking.
The cut into the dough is not
deep enough.
Refer to page 26 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.
The baguettes are not
golden enough.
You forget to brush water on the
dough before putting in the
oven.
Be careful next time.
You put too much flour on the
baguettes when shaping them.
Brush well with water before putting
in the oven.
The room temperature is high
(over 30°C).
Use colder water (between 10 and
15°C) and/or a little less yeast.
The baguettes have not
sufficiently risen.
You forgot the yeast in your
mixture.
Your mixture has not been successful,
start again.
Your yeast may have gone past
its best-before date.
There was not enough water in
your mixture.
The baguettes were squashed
and flattened too much during
the shaping phase.
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