Lagrange Fait Maison Instruction Book page 65

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page66
Bread
No Problem
1
The bread becomes too thick
The bread is too small or has not
risen.
2
Cause
A/ Yeast, flour, water or sugar are too much.
B/ The ambient temperature is too high
A/ The cover has been lifted during the rising
or the baking of the bread
B/ The quantity of water is not sufficient or the
quantity of flour is too large.
C/ The quantity of yeast is insufficient or there
is no yeast.
D/ You have replaced sugar with a sweetner
E/ The type of flour used is not suitable
F/ The yeast used is not suitable or has come
in contact with water before kneading
G/ The water temperature is not suitable
H/ The ingredients are too hot or too cold
64
Solution
Refer to the recipes adapted to the appliance.
Check the consistency of the dough when the audible
signal sounds to add the ingredients.
The dough must form an elastic and slightly sticky ball.
If the dough is too compact or dry, add a teaspoon of
water. If the dough is too soft or liquid, add one tables-
poon of flour. Reduce the quantity of sugar or yeast if
the consistency of the dough is good.
Use the appliance in a cooler place.
Never lift the cover during rising or baking. Lift it as less
as possible during the other phases.
Check the consistency of the dough when the audible
signal sounds to add the ingredients.
The dough must form an elastic and slightly sticky ball.
If the dough is too compact or dry, add a teaspoon of
water.
Put the quantity of yeast indicated in your recipe and
add a little yeast if necessary.
Sweeteners are not recommended, you can use honey
or molasses instead of sugar.
Use lighter flour.
Use bakers' yeast, ideally in instant dried form (dry
yeast in grains) or if this is not available, fresh yeast.
Place the yeast last in the trough, on top of the flour.
The water must be warm (approximately 27°C) except
for the Ultra quick programme where it can rise to 45°C.
All ingredients (except water) must be at ambient tem-
perature.