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Brood
71
...het brood ongewenste scheuren
krijgt?
Tijdens de rijsfase en de 1e bakfase
moet er altijd een vochtig klimaat heer-
sen. Het vocht vormt een laagje con-
dens op het deeg, waardoor een rekba-
re huid ontstaat.
Het deeg is niet diep en niet vaak ge-
noeg ingesneden.
...het brood een mat oppervlak heeft?
Tijdens de rijsfase en de 1e bakfase
moet voor voldoende vocht worden ge-
zorgd. Het vocht zorgt ervoor dat het
zetmeel op het oppervlak van het deeg
gelatineert.
...het brood niet knapperig genoeg
is?
Zorg tijdens de eerste bakfase voor
meer vocht, zodat het brood niet droog
wordt.
Door een langere baktijd kan het deeg
meer vocht aan de omgeving kwijt en
vormt zich een dikkere korst.
Bak het brood de eerste 10minuten op
een hogere temperatuur.
71


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