From 15e008240f487f9e1860188d63e4b5f8fbf57d71 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Wed, 10 Jan 2024 20:28:56 +0100 Subject: [PATCH] Fix room temp proofing --- book/figures/fig-proofing-process.tex | 2 +- book/wheat-sourdough/wheat-sourdough.tex | 6 +++--- 2 files changed, 4 insertions(+), 4 deletions(-) diff --git a/book/figures/fig-proofing-process.tex b/book/figures/fig-proofing-process.tex index 283af1c..7303ab4 100644 --- a/book/figures/fig-proofing-process.tex +++ b/book/figures/fig-proofing-process.tex @@ -1,5 +1,5 @@ \begin{tikzpicture}[node distance = 3cm, auto] - \node [decision_start] (init) {Room temperature proofing?}; + \node [decision_start] (init) {Room temperature-proofing?}; \node [decision, right of=init, node distance=8cm] (retard_bake_decision) {Bake in less than \qty{10}{\hour} from now?}; \node [block, below of=init, node distance=4cm] (poke) {Poke the dough}; \node [block, left of=poke] (wait_poke) {Wait\\ 15~minutes}; diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 41e0a08..dc5ed45 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1483,13 +1483,13 @@ dough is big. It can be as little as 6~hours later up to 24~hours later. Assuming you made an overnight dough and your dough is ready in the morning, the situation might be different. You potentially want to bake the dough directly for breakfast, or at lunchtime. In this case, you wouldn't want to proof the dough for -another 6~hours in the fridge. Room temperature proofing is your technique +another 6~hours in the fridge. Room temperature-proofing is your technique of choice. To summarize, choose the technique that works for you depending on your schedule and availability. -\subsection{Room temperature proofing} +\subsection{Room temperature-proofing} The easiest and most reliable way to proof your dough is to proof the dough at room temperature. It is my method of choice if my schedule allows it. This method @@ -1669,7 +1669,7 @@ until you are happy with your technique. After proofing, you only have a single chance to practice scoring. It's either hit or miss. An additional trick that can help you to combine the benefits -of room temperature proofing and easy cold-proofing scoring +of room temperature-proofing and easy cold-proofing scoring is to place your dough in the freezer for 30~minutes before baking. Once you notice your dough is almost done proofing, move it to the freezer. The freezer will dry out the doughs's surface even further