191
The bread hasn't
turned out as you
hoped? This table
should help you to
improve things
POSSIBLE CAUSE SOLUTION
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Your yeast may have been out of
date.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 flour 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
flouring 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 firm 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 flour 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 187 for the ideal shape of the cuts.
