diff --git a/README.md b/README.md index 93985f5..0a32073 100644 --- a/README.md +++ b/README.md @@ -35,7 +35,7 @@ The book is a work in progress. This represents the current status: * ✅ Making a starter * ✅ Sourdough starter types * ✅ Flour types -* ❌ Bread types +* ✅ Bread types * ❌ Wheat sourdough * ❌ Non wheat sourdough * ❌ Baking diff --git a/book/book.tex b/book/book.tex index 5f5c6bf..c65ed7c 100644 --- a/book/book.tex +++ b/book/book.tex @@ -74,11 +74,11 @@ \input{flour-types/flour-types} \chapter{Bread types} -\section{Wheat bread basics} -\section{Non wheat bread basics} -\section{The simplest way to make bread} +\input{bread-types/bread-types} \chapter{Wheat sourdough} +\label{chapter:wheat-sourdough} + \section{The process} \section{Readying your starter} \section{Ingredients} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex new file mode 100644 index 0000000..fcd702f --- /dev/null +++ b/book/bread-types/bread-types.tex @@ -0,0 +1,333 @@ +In this chapter you will learn about different bread types +and their advantages and disadvantages. + +At the end of this chapter +you can find a very simple flat bread recipe. This is probably +the most accessible, least effort type of bread you can make. +If you are a busy person and/or don't have an oven this might +be exactly the type of bread you should consider. + +\begin{table}[htp!] + \centering + \resizebox{\textwidth}{!}{% + \begin{tabular}{|l|l|l|l|} + \hline + & \textbf{Flat bread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \hline + \textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \hline + \textbf{Working time in minutes} & 3 & 5 & 60 \\ \hline + \textbf{Flour types} & All & All & Gluten flours \\ \hline + \textbf{Difficulty} & Very easy & Easy & Difficult \\ \hline + \textbf{Cost} & Low & Medium & High \\ \hline + \end{tabular}% + } + \caption{\label{tab:bread-types-comparison}An overview of different bread types} + \end{table} + +\section{Flat bread} + +Flat bread is probably the simplest sourdough bread to make. +To make a flat bread no oven is required, all you need is a stove. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{sourdough-stove} + \caption{An einkorn flat bread made directly over fire. This + is part of a video where I was trying to reproduce sourdough + recipes of our ancestors. I called the recipe "cave bread". Some viewers + pointed out that probably not all our ancestors lived in caves + } +\end{figure} + +This type of bread is super simple to make as you can skip +a lot of the technique that is normally required. The flat +bread can be made with all kinds of flour. You can even use +flour without gluten such as corn or rice flour to make such +a dough. To make the flat bread a little more fluffy you +can use a little bit of wheat flour. The developing gluten +will trap the gasses. During baking theses gasses will +inflate the dough. + +Another trick to improve the texture of the flat bread is to +make a very wet dough. A lot of the water will evaporate +during the baking process and thus make the bread fluffier. + +If you go very high in water content you have a pancake +like consistency. + +Refer to section \ref{section:flat-bread-recipe} "\nameref{section:flat-bread-recipe}" +to see a full recipe including the process of making such a flat bread. + +\section{Loaf pan bread} + +Loaf pan bread is made using the help of a special loaf pan +or loaf tin. The edges of the pan provide additional support +for the dough to rise. Making a bread using a loaf pan requires +an oven. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} + \caption{A free standing bread and a wheat loaf pan bread. Both of them + received a small incision before baking allowing them to + better open up} + \label{fig:free-standing-loaf-pan} +\end{figure} + +After mixing the ingredients of your dough you can directly +place the dough inside of the loaf pan. This makes the whole +process simpler as you can skip steps such as shaping the dough. + +To make a great loaf pan bread with little work: + +1. Mix the ingredients of your dough (gluten free works too) +2. Place in the loaf pan +3. Wait until your dough roughly doubled in size +4. Bake in a non pre-heated oven for around 30-50 minutes + +Knowing the exact baking time is sometimes a little challenging +as it might be that the outside of your bread is cooked but +the inside is not yet. The best way is to use a thermometer +and measure the core temperature. At around 92°C (197°F) your +dough is done. I generally bake loaf pan bread at around 200°C (390°F), +which is a little less than my free standing bread which I bake +at 230°C (445°F). That's because it takes a while for the dough +to properly bake inside of the loaf pan. The edges don't heat up +as fast. Then the top part of the dough is properly cooked, while +the inside isn't yet. When baking make sure to use steam +or simply place another equally sized loaf pan on top +of your loaf pan. This way you simulate a dutch oven. The dough's +evaporating moisture will stay inside. + +A good trick to make excellent loaf pan bread is to make a very +sticky dough. You can opt for a hydration of 90-100 percent, almost +resembling a default sourdough starter. Just like with flat bread +the high humidity helps to make a more airy fluffy crumb. At +the same time the bread will be a bit more chewy when eating. This +type of bread made with rye is my family's favorite style of bread. +The hearty rye flavor paired with the sticky consistency really +makes an excellent sandwich bread. + +To improve structure you can also consider to use around 50 percent +wheat flour in your mix. The gluten network will develop as your +dough ferments and allow for more gas to be trapped in the dough. + +A common problem you will face when making a loaf pan bread is +the dough sticking to the pan. Generously use an oil to grease +your pan. A non-stick vegetable oil spray can also do wonders. +Don't clean your loaf pans with soap. Just use a kitchen towel +to clean them. With each bake a better patina forms making your +pan more and more stick resistant. + +What's amazing about this type of bread is that it works +with every flour. Overall time to work the dough is probably +less than 5 minutes, making it very easy to integrate +into your daily routine. Furthermore loaf pans use the space +in your oven very efficiently. Using the pans I can +easily bake 5 loafs at the same time in my home oven. +Normally I would need multiple baking sessions for +free standing loaves. + +\section{Free standing bread} + +A free standing loaf is baked as whole without support +in your oven. To make a free standing loaf more steps +and tools are required. + +\begin{figure}[!htb] + \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} + \centering + \caption{A free standing sourdough bread. Note the incision known as "ear" and the oven spring clearly + distinguishing this type of bread from the flat and loaf pan bread} +\end{figure} + +Normally you mix your dough. When using wheat you make sure +that you mix enough to develop a gluten network. +You allow the dough to reach +a certain size increase during the fermentation. Afterwards you divide and preshape +the dough into the desired visual shape that you like. +Each shape requires a different technique. Sometimes achieving +exactly that shape can be more challenging. Making a baguette +for instance requires you to perform more steps. Mastering this +technique takes several attempts. + +Once the dough is shaped it is proofed again for a certain +period of time. Once the dough is ready a sharp tool such +as a razor blade is used to make an incision into the dough. +This helps the dough to better open up during the baking process. + +All these steps require practice. Each of them has to be +performed in a perfect manner, not allowing mistakes. +But after baking you will be rewarded with a beautiful bread +rewarding you with great taste and consistency. + +There is a fully dedicated recipe and tutorial +for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter. + +\section{Simple flat bread recipe} +\label{section:flat-bread-recipe} + +If you are just getting started making a flat bread is the +easiest way to start making great bread at home. With just a +few steps you can stop buying bread forever. This works with +every flour, including gluten free options. + +\begin{figure}[htb!] + \includegraphics[width=1.0\textwidth]{flat-bread-process} + \centering + \caption{The simple process of making a flat bread} +\end{figure} + +This is my goto recipe that I use to make bread whenever +I have little time or when I am abroad. You can choose +between two options. 1) A flat bread similar to a roti or naan bread +or 2) sourdough pancakes. + +\begin{table}[htb!] + \centering + \resizebox{\textwidth}{!}{% + \begin{tabular}{|l|l|l|} + \hline + & \textbf{Flat breads} & \textbf{Pancakes} \\ \hline + \textbf{Flour} & 100g & 100g \\ \hline + \textbf{Water} & 100g (100\%) & 300g (300\%) \\ \hline + \textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \hline + \textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \hline + \textbf{When bake?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \hline + \end{tabular}% + } + \caption{\label{tab:flat-bread-ingredients}Flat breads or pancakes recipe for 1 person. Multiply the ingredients + to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how + to understand and use the percentages properly.} +\end{table} + +To get started prepare your sourdough starter. If it has not been using for a very +long time consider giving it another feeding. To do so simply take 1g of your +existing sourdough starter and feed it with 5 grams of flour and 5 grams of water. +If you do this in the morning your sourdough starter is ready in the evening. The +warmer it is the faster this process goes. If it is very cold where you live, consider +using warm water. + +\begin{figure}[htb!] + \includegraphics[width=1.0\textwidth]{flat-bread-wheat} + \centering + \caption{A flat bread made with purely wheat flour. The dough is drier + at around 60 percent hydration. The drier dough is a little harder + to mix. As wheat contains more gluten the dough puffs up during + the baking process} +\end{figure} + +This way you should have around 11g of sourdough ready in the evening. You will have +the perfect quantity to make a dough for a single person. In case you want to make more +bread simply multiply the quantities shown in table \ref*{tab:flat-bread-ingredients}. + +Then in the evening simply mix the ingredients as shown in the table. Your dough +is going to be ready in the morning. It's typically ready after 6-12 hours. If +you use more sourdough starter it will be ready faster. If you use less it takes +longer. Try to aim for a fermentation time of 8-12 hours. If you use +your dough too soon the flavour might not be as good. If you use it later +your dough might be a little more on the sourer side. The best option is to experiment +and see what you personally like the most. + +After mixing the ingredients together cover the container in which +you made the dough. This prevents the dough from drying out and makes +sure no fruit flies get access. A transparent container will be helpful +when getting stared. You can better observe the dough and see when +it is ready. + +\begin{figure}[htb!] + \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread.jpeg} + \centering + \caption{An ethiopian woman baking an "injera" made using teff flour. + The image has been provided by Charliefleurene via Wikipedia} +\end{figure} + +If you used the flat bread option with less water look at a size increase +of your dough. The dough should have increased at least 50 percent in size. +Also look out for bubbles bubbles on the edges of your container. +When going the pancake route look out for bubbles on the surface of your dough. +In both cases use your nose to check the scent of your dough. Depending +on your sourdough starter's microbiome your dough will have +dairy, fruity alcoholic notes or vinegary acetic notes. Relying +on the smell of your dough is best way to judge whether your +dough is ready or not. Timings are not reliable as they +depend on your starter and temperature. If your dough +is ready too soon you can now move it directly to the fridge to bake +it at a later more convenient time. The low temperature will halt the fermentation +process\footnote{There are some exceptions. In some rare cases your starter +might also work at lower temperatures. You might have cultivated low temperature appreciating +microbes. Regardless though the fermentation +is always slower the colder it gets. A fridge really helps to preserve the state +of your dough.} +and your dough is going to be good for several days. The longer you wait the more sour the +bread is going to be. The fridge is a great option in case you wanted to +take the dough with you when visiting friends. People are going +to love you for the freshly baked flat breads or pancakes. If you dare +you can also taste a little bit of your raw uncooked dough. It is likely +going to taste relatively sour. I do this frequently to better evaluate the +state of my doughs. + + +\begin{figure}[htb!] + \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} + \centering + \caption{A sourdough pancake made with teff flour. The pockets are coming from + the evaporated water and CO2 created by the microbes. + The image has been provided by Lukasz Nowak via Wikipedia} +\end{figure} + +If you are completely lazy or don't have time, you could also use older sourdough starter +to make the dough directly without any prior starter feedings. Your sourdough starter +is going to regrow inside of your dough. The +final bread might be a bit more on the sour side as the balance of yeast to +bacteria could be a off. In the table I recommended to use around 5 to 20 percent +of sourdough starter based on the flour to make the dough. If you were to follow +this approach just use around 1 percent and make the dough directly. +The dough is probably going to be ready 24 hours later depending on the temperature. + +If you wanted to make sweet pan cakes, add some sugar and optional eggs to your dough +now. A good quantity of eggs is around 1 egg per 100 grams of flour. +Stir your dough a little bit and it is ready to be used. You'll +have delicious sweet savory pancakes, the perfect combination. By +adding the sugar now you make sure that the microbes don't have +enough time to fully ferment it. If you had added the sugar +earlier no sweet flavour would be left 12 hours later. + +To bake your dough heat your stove to medium temperature. Add a little bit of +oil to the pan. This helps with heat distribution and ensures even cooking. +With a spatula or a spoon place your dough in the pan. If your dough +was sitting in the fridge bake it directly. There is no need to wait for your +dough to come to room temperature. If you have a lid +place it on your pan. The lid helps to better cook your dough from the top. +The evaporating water will circulate and heat up the dough's surface. When +making a flat bread make the dough around 1cm thick. When using the pancake +option opt for around 0.1-0.5cm depending on what you like. + +\begin{figure}[htb!] + \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} + \centering + \caption{The crumb of a flat bread made with einkorn as flour. Einkorn + is very low in gluten and thus does not trap as much CO2 as a wheat based + though. To make the dough fluffier use more water or consider adding + more wheat to the mix of your dough.} +\end{figure} + +After 2-4 minutes flip over the pancake or flat bread. Bake it for the same +time from the other side. Depending on what you like, you can wait a little +longer to allow the breads to become a bit charred. The longer you +bake your breads the more of the acidity is going to evaporate. If your +dough is a bit more on the sour side you can use this trick to balance +out the acidity. This really depends on which flavor you are looking for. + +When making a flat bread I recommend to wrap the baked flat breads +in a kitchen towel. This way more of the evaporating humidity +stays inside of your breads. This makes sure your flat breads stay +nice and fluffy for a longer period after the bake. A similar option is +used when making corn tortillas. + +You can safely store the baked flat breads or pan cakes in your fridge +for weeks. When storing make sure to store them in an airtight plastic bag so that +they do not dry out. + +Keep a little bit of your unbaked dough. You can use it to make the next +batch of bread or pancakes for the next day. If you want to bake a few days later, add +a little bit of water and flour and store this mixture in your fridge +for as long as you like.\footnote{The starter will stay good for months. If you are out +for longer consider drying a little bit of your sourdough starter.} \ No newline at end of file diff --git a/book/images/external/ethiopian-woman-checking-bread.jpeg b/book/images/external/ethiopian-woman-checking-bread.jpeg new file mode 100644 index 0000000..bb366e3 Binary files /dev/null and b/book/images/external/ethiopian-woman-checking-bread.jpeg differ diff --git a/book/images/external/injera-pancake-texture.jpg b/book/images/external/injera-pancake-texture.jpg new file mode 100644 index 0000000..f4ac6b7 Binary files /dev/null and b/book/images/external/injera-pancake-texture.jpg differ diff --git a/book/images/flat-bread-fire.jpg b/book/images/flat-bread-fire.jpg new file mode 100644 index 0000000..b693768 Binary files /dev/null and b/book/images/flat-bread-fire.jpg differ diff --git a/book/images/flat-bread-process.jpg b/book/images/flat-bread-process.jpg new file mode 100644 index 0000000..ddfedbe Binary files /dev/null and b/book/images/flat-bread-process.jpg differ diff --git a/book/images/flat-bread-wheat.jpg b/book/images/flat-bread-wheat.jpg new file mode 100644 index 0000000..d71e342 Binary files /dev/null and b/book/images/flat-bread-wheat.jpg differ diff --git a/book/images/flat-breads.jpg b/book/images/flat-breads.jpg new file mode 100644 index 0000000..93e3d7b Binary files /dev/null and b/book/images/flat-breads.jpg differ diff --git a/book/images/free-standing-loaf.jpg b/book/images/free-standing-loaf.jpg new file mode 100644 index 0000000..39925a6 Binary files /dev/null and b/book/images/free-standing-loaf.jpg differ diff --git a/book/images/loaf-pan-free-standing.jpg b/book/images/loaf-pan-free-standing.jpg new file mode 100644 index 0000000..d9bb1cb Binary files /dev/null and b/book/images/loaf-pan-free-standing.jpg differ diff --git a/book/images/stollen.jpg b/book/images/stollen.jpg new file mode 100644 index 0000000..27fa948 Binary files /dev/null and b/book/images/stollen.jpg differ diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index a10c09e..62a21c7 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -173,6 +173,12 @@ starter jar was clearly inflated the most. On place 2 the regular starter followed. On place three the liquid starter followed with way less CO2 production. +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{stollen} + \caption{A German christmas stollen made with a stiff starter instead of yeast} + \label{fig:stollen} +\end{figure} + I then proceeded and bought a cheap low cake flour in my nearby supermarket. This flour before had caused me massive headache before. I made a sourdough bread exactly how I would normally do. I had to reduce the hydration a bit as a low diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 9074eaf..61cb479 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -10,6 +10,7 @@ also learn how to store your starter for long-term storage. \section{Baker's math} +\label{section:bakers-math} In a large bakery a determining factor is how much flour you have at hand. Based on the amount