300
The bread hasn’t
turned out as you
hoped? This table
should help you to
improve things
POSSIBLE CAUSE SOLUTION
The rolls are not
brown enough.
You have forgotten to brush your
dough pieces with water before putting
them in the oven.
Be more careful next time you make
bread.
You have put too much our on the
rolls during shaping.
Brush them well with water using the
pastry brush before putting them in
the oven.
The ambient temperature is high (+
30°C).
Use colder water (between 10 and
15°C) and/or a little less yeast.
The rolls have not
risen enough.
You have forgotten to add yeast to the
recipe / not enough yeast.
Follow the instructions in the recipe.
Your yeast may have been out of date. Check the Best Before date.
Your recipe needed more water.
Check the recipe or add water if the
our is too absorbent.
The rolls have been crushed too much
during shaping.
Handle the dough as little as possible
during shaping.
Dough worked too much.
The rolls have risen
too much.
Too much yeast. Add less yeast.
Risen too much.
Flatten the rolls slightly once they have
been placed on the plates.
The incisions in
the dough are not
open.
The dough is sticky: you have added
too much water to the recipe.
Start the roll shaping stage again,
lightly ouring your hands, but not the
dough or the work surface if possible.
The blade is not sharp enough.
Use the blade supplied or, if not a very
sharp serrated knife.
Your cuts are not rm enough.
Cut with a swift movement, without
hesitation.
The cuts have a
tendency to close
up or do not open
during baking.
The dough was too sticky: you have
added too much water to the recipe.
Check the recipe or add our if it is not
absorbing the water enough.
The surface of the dough was not
stretched enough during shaping.
Start again, pulling the dough more
when rolling it around the thumb.
The dough tears
at the edges on
baking.
The cut on the dough piece is not deep
enough.
See page 288 for the ideal shape of
the cuts.
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