FAQ

The loaf has sunk :

• Too much water and yeast has been used
• The water was too hot
• Too much fat was used, the dough was too pliable and therefore unable to form a crust.

The loaf hasn't risen :

• Measure out the prescribed amounts carefully for each ingredient
• Too much flour was used
• More yeast or water was needed
• Check that you chose the correct programme. /ul>

The loaf hasn't risen, it's small and heavy :

• Too little liquid and yeast was used
• Too much salt and sugar was used
• The water was too cold and therefore inhibited fermentation. The ideal temperature is between 25 and 30°C

The loaf has risen too much and is bulging out of the pan :

• Too much water and yeast was used
• Not enough salt was used - salt regulates fermentation
• The water was too hot
• Too much flour was used.

The loaf is too dark :

• Too much sugar was used
• The wrong programme was selected

The baguette dough is difficult to shape :

• There is not enough moisture in the dough. It needs more water.
• Too much yeast has been used, the dough has begun fermenting
• Not enough salt has been used
• Leave more resting time after shaping the dough balls. The resting time will make it easier to shape.

The dough is sticky and the baguettes are difficult to shape :

• Too much water has been used
• The water is too cold, the dough is sticky because the gluten has not developed
• Not enough yeast has been used.

The slashes on the baguettes have closed up :

• The incisions were too shallow
• Make positive, bold slashes
• The dough is dry on the surface, protect it from draughts.

 

The dough tears easily and is grainy :

• Too much yeast has been used
• Not enough water has been used
• Divide the dough into balls again, leave to rest for 10 minutes before shaping the baguettes.