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Guide for improving your individual loaf recipes
The bread hasn't
turned out as you
hoped? This table
should help you to
improve things
The dough is sticky.
The dough tears
easily.
The dough is
compact.
The buns touch and
are not baked
enough.
The buns stick to the
plate and are burnt.
The buns are
dull after baking.
The buns have
not risen enough.
The buns have
risen too much.
35
POSSIBLE CAUSE
There is too much water in the
mixture.
The flour does not have enough
gluten.
The dough is too hard.
The shapes are irregular.
There is too much flour in the
mixture.
The dough is overworked.
Badly positioned on the plates.
Dough too runny.
Too much browning.
Lack of moisture at the start of
baking.
Not enough yeast.
Dough has been overworked.
Too much yeast.
Risen too much.
SOLUTION
- Reduce the amount of water.
- Flour your hands before shaping the dough.
- Choose a pastry flour (T 45).
- Leave to rest for 10 mn before shaping.
- Weigh the dough pieces to ensure they are the
same size.
- Pre-shape roughly and leave to rest before the
final shaping.
- Add a little water at the beginning of the
kneading.
- Leave to rest for 10 mn before shaping.
- Flour the work surface as little as possible.
- Shape by working the dough as little as possible.
- Space the dough pieces when arranging them
on the plates.
- Measure all liquid carefully
- Recipes designed for eggs of 50 g, if the eggs
are bigger reduce the amount of water by as
much.
- Choose a lower browning setting.
- Ensure the browning does not run onto the
plate.
- Use the brush to apply a glaze of egg and water
before baking.
- Use more yeast.
- Leave to rest for 10 mn before shaping.
- Shape the dough by working it as little as possible.
- Use less yeast.
- Flatten the loaves slightly once they are placed
on the plates.
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