Bread types + Flat bread recipe (#15)

This adds the different bread types section including the flat bread recipe.

The flat bread is the most simple and easiest type of bread you can
make.

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

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}

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.}

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

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