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