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Review baking (#275)

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* Review backing chapter

* Improve baking process flowchart

* Use positioning Library in TikZ

* Improve Dutch Oven flowchart
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163
book/baking/baking.tex
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@@ -1,34 +1,28 @@
\chapter{Baking}%
\label{chapter:baking}
\begin{quoting} \begin{quoting}
Baking refers to the part of the process where you are loading Baking refers to the part of the process where you are loading your dough into
your dough into the oven. This is typically done after your the oven\footnote{While some breads like flatbreads could also be baked on the
dough has gone through the bulk fermentation and proofing stage. stove. This chapter focuses on the home oven.}. Baking is typically done after
your dough has gone through the bulk fermentation and proofing stage. This
chapter will review what happens to your dough during baking, as well as
several techniques used to improve the final result.
\end{quoting} \end{quoting}
\begin{flowchart}[!htb] \section{The process of baking}
\begin{center} Once temperature starts to rise, the dough will go through several stages as
\input{figures/fig-baking-process.tex} summarized in Table~\ref{tab:baking-stages}. As the dough heats up, the water
\caption[Different steaming methods]{A schematic visualization of the baking and acids in your dough start to evaporate. When baking a gluten based dough,
process using different sources of steam in a home oven.}% the bubbles in your dough start to expand. The dough starts to vertically
\label{fig:baking-process} rise, this is called oven spring. Your bread starts to build a crust of
\end{center} gel-like consistency, the crust is still extensible and can be stretched.
\end{flowchart}
Some other breads like flatbreads
could also be baked on the stove. This chapter focuses on the
home oven.
As the dough heats up, the water and acids
in your dough start to evaporate. When baking
a gluten based dough, the bubbles in your dough start to expand.
Your dough starts to vertically rise. This is called oven spring.
Your bread starts to build a crust of gel-like consistency. The crust is still
extensible and can be stretched.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\input{tables/table-baking-process-stages.tex} \input{tables/table-baking-process-stages.tex}
\caption[Stages of dough during baking]{The different stages that \caption[Stages of dough during baking]{The different stages that
your dough undergoes during the baking process.} your dough undergoes during the baking process.}%
\label{tab:baking-stages}
\end{center} \end{center}
\end{table} \end{table}
@@ -41,28 +35,32 @@ More research should be done here to validate or invalidate this
claim. claim.
At \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It At \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
holds together nicely and is still extensible. This gel is essential holds together nicely but is still extensible. This gel is essential
for oven spring as it retains the gas of your dough very well. for oven spring as it retains the gas inside your dough.
At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
dough. If this weren't the case, your dough would taste soggy and dough. If this weren't the case, your dough would taste soggy and
doughy. The higher hydration your dough has, the more water your bread doughy. The higher hydration your dough has, the more water your bread
still contains after the bake. The crumb is going to taste a bit still contains after the bake, changing its consistency. As a result the
more moist. The consistency will be different. crumb is going to taste a bit more moist.
Another often undervalued step is the evaporation of acids. At Another often undervalued step is the evaporation of acids.
\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate. At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
Shortly after at \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating. starts to evaporate.
This is crucial to understand and opens a door to many interesting Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and it opens the door to many interesting
ways to influence your final bread's taste. As more and more water ways to influence your final bread's taste. As more and more water
begins to evaporate the acids in your dough become more concentrated. begins to evaporate the acids in your dough become more concentrated.
There is less water but in relation you have more acids. A shorter There is less water but in relation you have more acids, therefore a shorter
bake will therefore lead to a more tangy dough. The longer you bake the bread, bake will lead to a more tangy dough. The longer you bake the bread,
the more of the water evaporates, but also ultimately the acids will follow. the more of the water evaporates, but also ultimately the acids will follow.
They will be more concentrated. In absolute units, though, they The longer you bake, the less sour your bread is going to be. By controlling
will become less and less. The longer you bake, the less sour baking time you can influence which sourness level you would like to achieve.
your bread is going to be. By baking you can
influence which sourness level you would like to achieve. It would be a very interesting experiment to bake a bread at different exact
temperatures. How would a bread taste with only evaporated water but
full acidity? What if you were to just completely get rid of the acetic
acid? How would the taste change?
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-experiment-temperatures.png} \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
@@ -74,18 +72,14 @@ influence which sourness level you would like to achieve.
the surface temperature increases.} the surface temperature increases.}
\end{figure} \end{figure}
It would be a very interesting experiment to bake a bread at different exact As the temperature increases further the crust thickens. The Maillard reaction
temperatures. How would a bread taste with only evaporated water but kicks in, deforming proteins and starches. The outside of your dough starts to
full acidity? What if you were to just completely get rid of the acetic become browner and crisper, this process begins at
acid? How would the taste change? around~\qty{140}{\degreeCelsius} (\qty{284}{\degF})
As the temperature increases Once the temperature increases even more to around~\qty{170}{\degreeCelsius}
the crust thickens. The Maillard reaction kicks in, further deforming (\qty{338}{\degF}),
proteins and starches. The outside of your dough starts to become the caramelization process begins, the remaining sugars and the microbes which
browner and crisper. This process begins at around \qty{140}{\degreeCelsius} (\qty{284}{\degF})
Once the temperature increases even more to around \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
the caramelization process begins. The remaining sugars the microbes
did not convert yet start to brown and darken. You can keep baking did not convert yet start to brown and darken. You can keep baking
for as long as you like to achieve the crust color that you for as long as you like to achieve the crust color that you
like\footnote{This really depends a lot on your personal preference. like\footnote{This really depends a lot on your personal preference.
@@ -95,66 +89,53 @@ heat your bread in the oven one more time to continue building a
darker crust.}. darker crust.}.
The best method to know that your dough is done is to take The best method to know that your dough is done is to take
the temperature of your dough. You can use a barbecue thermometer the temperature of your dough, you can use a barbecue thermometer
to measure it. Once the core temperature is at around \qty{92}{\degreeCelsius} (\qty{197}{\degF}), to measure it. Once the core temperature is at around~\qty{92}{\degreeCelsius}
(\qty{197}{\degF}),
you can stop the baking process. This is typically not done though you can stop the baking process. This is typically not done though
as the crust hasn't been built yet\footnote{The thermometer is as the crust hasn't been built yet\footnote{The thermometer is
especially important when using a large loaf pan. It is sometimes especially important when using a large loaf pan. It is sometimes
very hard to judge from the outside if the dough is done. I~failed very hard to judge from the outside if the dough is done. I~failed
many times and ended up having a semi baked dough.}. many times and ended up having a semi baked dough.}.
Once your dough has finished baking, it is ready to eat. Your Once your dough has finished baking, it is ready to eat: your
dough has turned into a bread. At this dough has turned into a bread. At this
point, your bread is sterile as the temperature was too hot for point, your bread is sterile as the temperature was too hot for
for the microorganisms to survive\footnote{I~wonder though for the microorganisms to survive\footnote{I~wonder though
if a starter culture could be grown again from a slice of bread. if a starter culture could be grown again from a slice of bread.
Under heat stress the microorganisms begin sporulating. Maybe Under heat stress the microorganisms begin sporulating. Maybe
some of the spores survive the baking process and could be reactivated some of the spores survive the baking process and could be reactivated
later? If this worked, you could use any store bought sourdough later? If this works, you could use any store bought sourdough
bread as a source for a new starter.}. bread as a source for a new starter.}.
\section{The role of steam} \section{The role of steam}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{oven-example}
\caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
rise more during the initial stage of the baking process.}
\end{figure}
Steam is essential when baking as it helps to counter premature Steam is essential when baking as it helps to counter premature
crust building. During the first stage of the bake, the dough crust building. During the first stage of the bake, the dough
increases in size. The water in your dough evaporates and pushes increases in size as the water in your dough evaporates and pushes
the whole dough upwards. the whole dough upwards.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption[Steam building with inverted tray]{How steam builds in your oven
using the later described inverted tray method.}%
\label{flc:inverted-tray}
\end{figure}
Normally, under high heat a crust would form. Just like Normally, under high heat a crust would form. Just like
if you were to bake vegetables in your home oven, at some point if you were to bake vegetables in your home oven, at some point
they become darker and crisper. This is the same thing that they become darker and crisper. This is the same thing that
happens with your dough. You want to delay this process happens with your dough, and you want to delay this process
as long as possible until your dough no longer expands. as long as possible until your dough no longer expands.
Expansion stops when most of the microbes have died and Expansion stops when most of the microbes have died and
the evaporating water no longer stays inside the alveoli. the evaporating water no longer stays inside the alveoli.
The stronger the gluten network, the more gas can be retained The stronger the gluten network, the more gas can be retained
during the baking process. This gluten network at some point during the baking process. This gluten network at some point
loses its ability to contain gas as the temperature heats loses its ability to contain gas as the temperature heats
up. The dough stops increasing in size. The steam plays up. The dough stops increasing in size. The steam plays
an important role as it condenses and evaporates on top an important role as it condenses and evaporates on top
of your dough. The surface temperature is rapidly increasing of your dough. The surface temperature is rapidly increasing
to around \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts to around~\qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the
to build. This gel is still extensible and allows expansion. gel starts to build, and is still extensible and allows expansion.
Without the steam, the dough would never enter the gel stage, Without the steam, the dough would never enter the gel stage,
but instead directly go to the Maillard reaction zone. You but instead directly go to the Maillard reaction zone. You
want your dough to stay in this gel stage as long as possible want your dough to stay in this gel stage as long as possible
to achieve maximum expansion\footnote{You can remove your to achieve maximum expansion\footnote{You can remove your
dough from the oven after 5~minutes to see the gel. You will notice dough from the oven after 5~minutes to see the gel. You will notice
that it holds the dough's structure. It has a very interesting consistency.}. that it holds the dough's structure and it has a very interesting consistency.}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg} \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
@@ -165,10 +146,9 @@ that it holds the dough's structure. It has a very interesting consistency.}.
When not steaming enough, you will notice that the scoring When not steaming enough, you will notice that the scoring
incisions do not properly open up during the bake. They stay incisions do not properly open up during the bake. They stay
closed as the dough is unable to push through the crust. closed as the dough is unable to push through the crust.
Another common sign, as you can see in Figure~\ref{fig:too-little-steam} is
Another common sign is that you have larger pockets that you have larger pockets of air towards the crust of your dough. As the
of air towards the crust of your dough. As the dough increases dough increases vertically, expansion is halted by the crust. The pockets
vertically, expansion is halted by the crust. The pockets
of air converge into larger pockets as the pressure increases. of air converge into larger pockets as the pressure increases.
This can also happen when you are baking at too high a temperature. This can also happen when you are baking at too high a temperature.
@@ -185,10 +165,35 @@ way.
\caption[Bread baked too hot]{A submission by Karomizu showing a bread that \caption[Bread baked too hot]{A submission by Karomizu showing a bread that
has been baked at too high a temperature or with too little steam. Note has been baked at too high a temperature or with too little steam. Note
the large pockets of air towards the crust. They are a typical the large pockets of air towards the crust. They are a typical
indicator.} indicator.}%
\label{fig:too-little-steam}
\end{figure} \end{figure}
\section{Dutch ovens} \section{Building up steam}
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-baking-process.tex}
\caption[Different steaming methods]{A schematic visualization of the baking
process using different sources of steam in a home oven.}%
\label{fig:baking-process}
\end{center}
\end{flowchart}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{oven-example}
\caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
rise more during the initial stage of the baking process.}
\end{figure}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption[Steam building with inverted tray]{How steam builds in your oven
using the later described inverted tray method.}%
\label{flc:inverted-tray}
\end{figure}
\subsection{Dutch ovens}
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dutch-oven-example} \includegraphics[width=\textwidth]{dutch-oven-example}
@@ -264,7 +269,7 @@ the simple flatbread recipe which is baked in a pan. Please
refer to Section~\ref{section:flat-bread-recipe} for more details. refer to Section~\ref{section:flat-bread-recipe} for more details.
\section{Inverted tray method} \subsection{Inverted tray method}
The inverted tray method simulates a Dutch oven. The inverted tray method simulates a Dutch oven.
By placing another tray on top of your dough, the steam By placing another tray on top of your dough, the steam

2
book/book.tex
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@@ -44,8 +44,6 @@
\input{non-wheat-sourdough/non-wheat-sourdough} \input{non-wheat-sourdough/non-wheat-sourdough}
% \input{mix-ins/mix-ins.tex} % \input{mix-ins/mix-ins.tex}
\chapter{Baking}%
\label{chapter:baking}
\input{baking/baking} \input{baking/baking}
\input{storing-bread/storing-bread} \input{storing-bread/storing-bread}

29
book/figures/fig-baking-process.tex
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@@ -1,23 +1,22 @@
\begin{tikzpicture}[node distance = 3cm, auto] \begin{tikzpicture}[node distance = 4cm, auto]
\node [start] (heat_oven) {Heat oven to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes}; \node [start] (heat_oven) {Heat oven to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
\node [block, right of=heat_oven, node distance=3cm] (score_dough) {Score your dough}; \node [block, right of=heat_oven] (score_dough) {Score your dough};
\node [decision, right of=score_dough, node distance=4cm] (decide_steam) {Choose your steaming method}; \node [decision, right of=score_dough, node distance=4cm] (decide_steam) {Choose your steaming method};
\node [block, below of=heat_oven, node distance=4cm] (inverted_tray_method) {Inverted tray method}; \node [block, below of=decide_steam, node distance=3.5cm] (dutch_oven) {Dutch oven};
\node [block, right of=inverted_tray_method, node distance=3cm] (dutch_oven) {Dutch oven}; \node [block, left of=dutch_oven] (inverted_tray_method) {Inverted tray method};
\node [block, right of=dutch_oven, node distance=3cm] (steam_injection) {Steam injection oven}; \node [block, right of=dutch_oven] (steam_injection) {Steam injection oven};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {Bake dough for 30~minutes with steam}; \node [block, below of=dutch_oven, node distance=3cm] (bake_30) {Bake dough for 30~minutes with steam};
\node [block, right of=bake_30, node distance=3cm] (remove_steam) {Remove source of steam}; \node [block, below of=bake_30, node distance=3cm] (remove_steam) {Remove source of steam};
\node [block, right of=remove_steam, node distance=3cm] (build_crust) {Build the crust}; \node [success, right of=remove_steam] (finish_baking) {Stop baking 10--30~minutes later depending on crust preference};
\node [success, right of=build_crust, node distance=3cm] (finish_baking) {Stop baking 10--30~minutes later depending on crust preference};
\path [line] (heat_oven) -- (score_dough); \path [line] (heat_oven) -- (score_dough);
\path [line] (score_dough) -- (decide_steam); \path [line] (score_dough) -- (decide_steam);
\path [line] (decide_steam) -- (inverted_tray_method); \path [line] (decide_steam) -- (inverted_tray_method.north east);
\path [line] (decide_steam) -- (dutch_oven); \path [line] (decide_steam) -- (dutch_oven);
\path [line] (decide_steam) -- (steam_injection); \path [line] (decide_steam) -- (steam_injection.north west);
\path [line] (steam_injection) -- (bake_30); \path [line] (steam_injection.south west) -- (bake_30.north east);
\path [line] (inverted_tray_method) -- (bake_30); \path [line] (inverted_tray_method.south east) -- (bake_30.north west);
\path [line] (dutch_oven) -- (bake_30); \path [line] (dutch_oven) -- (bake_30);
\path [line] (bake_30) -- (remove_steam); \path [line] (bake_30) -- (remove_steam);
\path [line] (remove_steam) -- (build_crust); \path [line] (remove_steam) -- (finish_baking);
\path [line] (build_crust) -- (finish_baking); \draw[BC, decoration=mirror] (remove_steam.south west) ++(0, -0.3) -- node[below=1em]{Building crust}(finish_baking.south east);
\end{tikzpicture} \end{tikzpicture}

21
book/figures/fig-dutch-oven-process.tex
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@@ -7,14 +7,13 @@
\node [block, below of=spritz] (close) {Close DO}; \node [block, below of=spritz] (close) {Close DO};
\node [block, left of=close] (back_oven) {Place DO back in oven}; \node [block, left of=close] (back_oven) {Place DO back in oven};
\node [block, left of=back_oven] (bake) {Bake 30~minutes at \qty{230}{\degreeCelsius} (\qty{446}{\degF})}; \node [block, left of=back_oven] (bake) {Bake 30~minutes at \qty{230}{\degreeCelsius} (\qty{446}{\degF})};
\node [block, below of=heat_oven] (wait_5_minutes) {Wait\\ 5 minutes}; \node [decision, below right= 5cm and -1 cm of heat_oven] (is_ready_check)
\node [decision, below of=wait_5_minutes, node distance=4cm] (is_ready_check) {Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?}; {Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?};
\node [block, below of=is_ready_check, node distance=4cm] (wait_5_minutes) {Wait\\ 5 minutes};
\node [block, right of=is_ready_check, node distance=4cm] (remove_do_lid) {Remove DO lid}; \node [block, right of=is_ready_check, node distance=4cm] (remove_do_lid) {Remove DO lid};
\node [block, right of=wait_5_minutes] (test_temperature_again) {Test core temperature again}; \node [decision, right of=remove_do_lid, node distance=3.5cm] (dark_enough_decision) {Crust color dark enough?};
\node [decision, right of=remove_do_lid, node distance=4cm] (dark_enough_decision) {Crust color dark enough?}; \node [success, below of=dark_enough_decision, node distance=4cm] (finish_baking) {Bread is finished};
\node [success, below of=dark_enough_decision] (finish_baking) {Bread is finished}; \node [block, right of=dark_enough_decision, node distance=3.5cm] (bake_5_more_minutes) {Bake another 5~minutes};
\node [block, below of=close] (test_crust_again) {Test crust color again};
\node [block, below of=test_crust_again] (bake_5_more_minutes) {Bake another 5~minutes};
\path [line] (heat_oven) -- (remove_oven); \path [line] (heat_oven) -- (remove_oven);
\path [line] (remove_oven) -- (open_load_dough); \path [line] (remove_oven) -- (open_load_dough);
\path [line] (open_load_dough) -- (score); \path [line] (open_load_dough) -- (score);
@@ -22,14 +21,12 @@
\path [line] (spritz) -- (close); \path [line] (spritz) -- (close);
\path [line] (close) -- (back_oven); \path [line] (close) -- (back_oven);
\path [line] (back_oven) -- (bake); \path [line] (back_oven) -- (bake);
\path [line] (bake) -- (is_ready_check); \path [line] (bake.west) -- node{} ++(-2, 0) -| (is_ready_check.north);
\path [line] (is_ready_check) -- node{yes} (remove_do_lid); \path [line] (is_ready_check) -- node{yes} (remove_do_lid);
\path [line] (is_ready_check) -- node{no} (wait_5_minutes); \path [line] (is_ready_check) -- node{no} (wait_5_minutes);
\path [line] (wait_5_minutes) -- (test_temperature_again); \path [line] (wait_5_minutes.west) -- node{} ++(-1.5, 0) |- (is_ready_check.west);
\path [line] (test_temperature_again) -- (is_ready_check);
\path [line] (remove_do_lid) -- (dark_enough_decision); \path [line] (remove_do_lid) -- (dark_enough_decision);
\path [line] (dark_enough_decision) -- node{yes} (finish_baking); \path [line] (dark_enough_decision) -- node{yes} (finish_baking);
\path [line] (dark_enough_decision) -- node{no} (bake_5_more_minutes); \path [line] (dark_enough_decision) -- node{no} (bake_5_more_minutes);
\path [line] (bake_5_more_minutes) -- (test_crust_again); \path [line] (bake_5_more_minutes.east) -- node{} ++(1, 0) -- node{} ++(0, 2.3) -| (dark_enough_decision.north);
\path [line] (test_crust_again) -- (dark_enough_decision);
\end{tikzpicture} \end{tikzpicture}

2
book/figures/flowcharts_tikz.tex
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@@ -1,6 +1,6 @@
\tikzstyle{every picture}+=[font=\footnotesize\sffamily] \tikzstyle{every picture}+=[font=\footnotesize\sffamily]
\usetikzlibrary{calc, shapes, arrows, decorations.pathreplacing, calligraphy, \usetikzlibrary{calc, shapes, arrows, decorations.pathreplacing, calligraphy,
calligraphy} positioning}
\tikzstyle{decision} = [diamond, draw=codeblack, fill=codeblack, text=white, \tikzstyle{decision} = [diamond, draw=codeblack, fill=codeblack, text=white,
text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt, text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt,
line width=2mm] line width=2mm]