Philips HD9040 Manual De Instrucciones página 16

EnglIsH
16
Problem
The dough balls are hard too
cut.
The slashes in the top of the
bread tend to close up or do
not open up during baking.
The sides of the bread crack
open during baking.
The baked breads stick to the
baking tray.
The breads are not golden
brown.
The bread did not rise enough. Perhaps you have forgotten to add yeast to
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Cause
The dough is sticky because you added too
much water.
The knife is not sharp enough.
Perhaps you hesitated while cutting.
The dough is sticky because you added too
much water.
You did not stretch the dough enough while
shaping it.
The slashes in the top surface of the dough
were not deep enough.
You probably did not knead the dough
properly.
The slashes in the top of the dough shape
were not deep enough.
You brushed too much water onto the
dough.
The breads stick too much.
Perhaps you forgot to brush the dough with
water before baking.
You have put too much flour on the breads
when shaping them.
The room temperature is high (higher than
30°C).
You selected a too light crust colour.
the mixture.
The yeast you used may have been past its
sell-by date.
Perhaps you did not add enough water.
The dough was squashed too much during
shaping
Solution
Put some flour on your hands, but NOT on the dough or
the work surface. Then continue to knead the dough. Put
some more flour on your hands and continue until the
dough is less sticky.
Use the slitter supplied or a very sharp serrated knife.
Make sure you push the slitter or knife through the dough
quickly.
Put some flour on your hands, but NOT on the dough or
the work surface. Then continue to knead the dough. Put
some more flour on your hands and continue until the
dough is less sticky.
Pull the dough harder when you wrap it.
Make the slashes deeper.
Knead the dough more thoroughly until it stretches without
tearing..
Make the slashes deeper.
Remove excess water with the brush before baking.
Grease the baking trays lightly with oil before you place the
dough shapes in them.
Make sure to brush the dough with water properly before
baking.
Make sure to brush the dough with water properly before
baking.
Use colder water (10°C to 15°C) and/or a little less yeast.
Choose a darker crust colour the next time.
Do not forget to add yeast to the mixture.
Make sure to check the sell-by date of the yeast before you
add it to the mixture.
The dough was not properly prepared. Make sure you
follow the recipes.
Knead the dough into a ball again and leave it to rest for 10
minutes. Then start shaping the dough from the beginning.
Knead the dough in two stages, with a 5-minute break in
between.
02-06-10 14:29