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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/figures/fig-proofing-process.tex
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@@ -1,5 +1,5 @@
\begin{tikzpicture}[node distance = 3cm, auto] \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 [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, below of=init, node distance=4cm] (poke) {Poke the dough};
\node [block, left of=poke] (wait_poke) {Wait\\ 15~minutes}; \node [block, left of=poke] (wait_poke) {Wait\\ 15~minutes};

6
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, 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 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 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. of choice.
To summarize, choose the technique that works for you depending on your To summarize, choose the technique that works for you depending on your
schedule and availability. 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 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 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. have a single chance to practice scoring. It's either hit or miss.
An additional trick that can help you to combine the benefits 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. 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 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 freezer. The freezer will dry out the doughs's surface even further