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Hendrik Kleinwaechter
2023-10-26 10:09:00 +13:00
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book/glossary/glossary.tex
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@@ -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 shape, without the domed top characteristic of other bread loaves. Pullman loaves are
often sliced very thin and are popular for making sandwiches. 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 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, 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 especially in large-scale bakeries where timing is essential to serve freshly baked bread

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book/troubleshooting/crumb-structures.tex
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@@ -145,7 +145,7 @@ fermentation decelerates. Starting the retarding process at a warmer
temperature means this deceleration takes longer. temperature means this deceleration takes longer.
For instance, a dough that's ideal after 8 hours of retarding might be ready in 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 experiment and determine the optimal retarding duration for your specific
conditions. Conversely, if the dough starts colder, fermentation halts more conditions. Conversely, if the dough starts colder, fermentation halts more
rapidly in the refrigerator. In such scenarios, allowing the dough to proof at rapidly in the refrigerator. In such scenarios, allowing the dough to proof at