From 0b24e4fd1aa4c6307af6e7b9be77b67415dba475 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 26 Oct 2023 10:09:00 +1300 Subject: [PATCH] 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