From 4b09656723535a2220c5a1fe526df264d0dc33a1 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Mon, 23 Oct 2023 21:48:41 -1000 Subject: [PATCH 1/3] Improve overfermentation when retarding a dough This adds retarding to the glossary and adds a note on how the times can be effected when starting with a warmer dough. This fixes #248 --- book/glossary/glossary.tex | 7 +++++++ book/troubleshooting/crumb-structures.tex | 16 ++++++++++++++-- 2 files changed, 21 insertions(+), 2 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index 61a06ef..e416a81 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -320,6 +320,13 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight shape, without the domed top characteristic of other bread loaves. Pullman loaves are often sliced very thin and are popular for making sandwiches. +\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing +stage by placing the dough in a colder environment, typically a refrigerator. This aids +bakers in scheduling, allowing them to have more control over when to bake their breads, +especially in large-scale bakeries where timing is essential to serve freshly baked bread +to early morning customers. While scheduling is the main reason, some bakers also assert +that retarding can enhance the bread's overall flavor profile. + \item[Rye] A type of grain used in baking. Due to its low gluten content, breads made solely from rye flour tend to be dense. However, rye has a unique flavor and many health benefits, so it's often combined with wheat flour in baking. Pure rye diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 074a7c8..70ccbc6 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -98,8 +98,9 @@ appreciated less. However, I~personally really like the hearty strong taste. It is excellent in combination with something sweet or a soup. From a consistency perspective, it is no longer as fluffy as it could be. The crumb might also taste a little bit gummy. That's because it has been broken down a lot -by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno} -and is no longer comparable to raw flour, it's a fully fermented product. +by the bacteria. Furthermore, this style of bread has a significantly lower amount +of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour, +it's a fully fermented product. You can compare it with a blue cheese that is almost lactose free. When trying to work with the dough, you will notice that suddenly the dough feels @@ -138,6 +139,17 @@ dough with less bacterial activity. A better yeast activity also will result in less acidity in your final bread. If you are a chaser of a very strong tangy flavor profile, then a stronger flour with more gluten will help. +When retarding sourdough (cold proofing in the refrigerator), temperature plays a +pivotal role in fermentation rates. As the dough chills in the refrigerator, +fermentation decelerates. Starting the retarding process at a warmer +temperature means this deceleration takes longer. + +For instance, a dough that's ideal after 8 hours of retarding might be ready in +merely 4 hours if it began at a higher temperature. Thus, it's crucial to +experiment and determine the optimal retarding duration for your specific +conditions. Conversely, if the dough starts colder, fermentation halts more +rapidly in the refrigerator. In such scenarios, allowing the dough to proof at +room temperature briefly before refrigerating can be beneficial. \subsection{Underfermented} From 0b24e4fd1aa4c6307af6e7b9be77b67415dba475 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 26 Oct 2023 10:09:00 +1300 Subject: [PATCH 2/3] Add improvements --- book/glossary/glossary.tex | 2 +- book/troubleshooting/crumb-structures.tex | 2 +- 2 files changed, 2 insertions(+), 2 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index e704795..d7605bb 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -319,7 +319,7 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight shape, without the domed top characteristic of other bread loaves. Pullman loaves are often sliced very thin and are popular for making sandwiches. -\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing +\item[Retarding] The process of slowing down fermentation during the proofing stage by placing the dough in a colder environment, typically a refrigerator. This aids bakers in scheduling, allowing them to have more control over when to bake their breads, especially in large-scale bakeries where timing is essential to serve freshly baked bread diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 70ccbc6..988eda1 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -145,7 +145,7 @@ fermentation decelerates. Starting the retarding process at a warmer temperature means this deceleration takes longer. For instance, a dough that's ideal after 8 hours of retarding might be ready in -merely 4 hours if it began at a higher temperature. Thus, it's crucial to +merely 4~hours if it began at a higher temperature. Thus, it's crucial to experiment and determine the optimal retarding duration for your specific conditions. Conversely, if the dough starts colder, fermentation halts more rapidly in the refrigerator. In such scenarios, allowing the dough to proof at From b7e920737f5f8367dc4a8e0c7ab7c2a380982d7a Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 26 Oct 2023 10:09:10 +1300 Subject: [PATCH 3/3] Ignore bw ebook in git --- .gitignore | 1 + 1 file changed, 1 insertion(+) diff --git a/.gitignore b/.gitignore index 3fe0515..12d6473 100644 --- a/.gitignore +++ b/.gitignore @@ -58,6 +58,7 @@ book_serif/ release_sans_serif/ book/book_sans_serif-epub/ book/static_website_html/* +book/bw-book-epub/* epub/ *.opf website/static_website_html/*