TEFAL PF611838 Manual De Instrucciones página 151

3. Preparing and baking individual bread rolls
To help you to carry out the stages, see the recipe
booklet provided.
GUIDE FOR IMPROVING YOUR CONVENTIONAL BREAD RECIPES
The bread hasn't
turned out as you Bread
Bread
hoped? This table
falls after
rises too
should help you to
rising too
improve things much
much
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
RESULTS
Sides
Bread
Crust not brown Top and
does
golden but bread sides
not rise
enough not fully floury
enough
cooked
298
GUIDE FOR IMPROVING YOUR CONVENTIONAL BREAD RECIPES
The bread hasn't
turned out as you
hoped? This table POSSIBLE CAUSE
should help you to
improve things
The dough is not The shape of the initial rectangle is
the same width all not regular or does not have the same
along. thickness.
There is too much water in the
preparation.
The dough is sticky;
it is difficult to
The water has been incorporated in the
shape the rolls.
recipe at too high a temperature.
The flour lacks gluten.
The dough lacks flexibility.
The dough tears.
The shapes are irregular.
The recipe needs more water.
There is too much flour in the
preparation.
The dough is
compact/the dough
is hard to shape.
The dough has been worked too much.
Incorrect positioning on the plates.
The rolls touch each
other and are not
baked enough.
Dough too liquid.
Too much browning agent.
The rolls are stuck
to the plates and You have wet the dough pieces
have burned. too much.
The supporting plates are too sticky.
SOLUTION
Roll out with the rolling pin if necessary.
Reduce the quantity of water.
Lightly flour the hands but not the
dough or the work surface if possible
and continue to make the rolls.
Use pastry flour (T 45).
Leave to rest for 10 min before shaping.
Weigh the dough pieces so that they
are all the same size.
Check the recipe or add water if the
flour is not absorbent enough.
Roughly pre-shape and leave to rest
before final shaping.
Add a little water at the start of
kneading.
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.
Optimise the space on the plates to set
out the dough pieces.
Add the correct amount of liquid.
Recipes are for eggs weighing 50 gr.
If the eggs are larger reduce the
amount of water.
Choose a lower browning level.
Avoid letting the browning agent run
onto the plate.
Remove the excess water applied with
the pastry brush.
Lightly oil the supporting plates before
placing the dough pieces on them.
299
EN