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Fix room temp proofing

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Hendrik Kleinwaechter
2024-01-10 20:28:56 +01:00
parent 2e25850994
commit 15e008240f
2 changed files with 4 additions and 4 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -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