Miele DGC 6000 XL Cookbook page 33

Tips on preparation
If you are making rolls, now is the time to divide
the dough into the number of rolls required, and
to form the dough into rolls by hand. As when
making loaves, the edges should be on the base
of the rolls.
When making a white loaf – slash the top 6 times diagonally
before baking.
When making a baguette – slash the top 6–8 times in a zig-
zag pattern as shown.
When making rolls – cut a star shape into a round roll or a
split along the top of an oval one.
Some recipes may have special instructions about
the best way to slash the top of the bread.
32
Tips on baking bread and rolls
Bread and rolls contain yeast and/or sourdough
to make them rise. Certain climatic conditions
are required in order for the micro-organisms to
be most effective in the different baking phases.
With Combination mode, the steam combi oven
allows you to regulate the climate in the oven by
selecting the appropriate temperature and mois-
ture level. In the proving phase, the temperature
should be between 30°C and 40°C.
What to do if...
... the dough is too hard or too dry
- Either more moisture needs to be added to the
dough, or the moisture level in the oven needs
to be adjusted. Flour can vary in consistency so
that more liquid is needed to achieve a pliable
dough.
... the dough is too wet or soft
- Less moisture is required, and the moisture
level in the oven needs to be adjusted accord-
ingly. Flour can vary in consistency so that less
liquid is needed to achieve a pliable dough.