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Bulk fermentation complete flowchart (#71)

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This adds a flow chart showing how to determine when the bulk
fermentation is completed.
This commit is contained in:
Hendrik Kleinwaechter
2023-03-30 16:59:02 +02:00
committed by GitHub
parent e0d5422041
commit 283df620b2
2 changed files with 39 additions and 2 deletions
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30
book/figures/fig-bulk-fermentation.tex Normal file
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@@ -0,0 +1,30 @@
\input{./vars}
\begin{document}
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Bulk fermentation};
\node [block, right of=init] (check_dough) {\footnotesize Check the dough};
\node [block, right of=check_dough] (size_increase) {\footnotesize Check dough size increase};
\node [block, below of=size_increase, node distance=2cm] (ph_value) {\footnotesize Check dough pH value};
\node [block, below of=ph_value, node distance=2cm] (smell) {\footnotesize Check dough smell};
\node [decision, right of=smell] (dough_ready) {\footnotesize Dough ready?};
\node [block, below of=dough_ready] (divide_preshape) {\footnotesize Divide and preshape};
\node [decision, below of=smell] (dough_flattened) {\footnotesize Dough flattened out?};
\node [block, left of=dough_flattened] (stretch_fold) {\footnotesize Stretch and fold};
\node [block, left of=smell] (wait_60_minutes) {\footnotesize Wait 60 minutes};
\path [line] (init) -- (check_dough);
\path [line] (check_dough) -- (size_increase);
\path [line] (check_dough) -- node{or} (ph_value);
\path [line] (check_dough) -- node{or} (smell);
\path [line] (size_increase) -- (dough_ready);
\path [line] (ph_value) -- (dough_ready);
\path [line] (smell) -- (dough_ready);
\path [line] (dough_ready) -- node{yes} (divide_preshape);
\path [line] (dough_ready) -- node{no} (dough_flattened);
\path [line] (dough_flattened) -- node{yes} (stretch_fold);
\path [line] (dough_flattened) -- node{no} (wait_60_minutes);
\path [line] (stretch_fold) -- (wait_60_minutes);
\path [line] (wait_60_minutes) -- (check_dough);
\end{tikzpicture}
\end{document}

11
book/wheat-sourdough/wheat-sourdough.tex
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@@ -666,7 +666,6 @@ new bakers commit.
\label{fig:dough-ball-steps}
\end{figure}
To make the dough's surface smooth place your dough on a wooden board or
on your kitchen's countertop. Drag the dough with your palm over the surface.
A dough scraper could be used here for assistance.
@@ -695,7 +694,6 @@ as much as possible until it tears. Then wait the mentioned 10 minutes and repea
Later you don't have any room for error. Your technique has to be on point.
An over-pre-shaped dough can potentially not recover.
\section{Bulk fermentation}
\label{section:bulk-fermentation}
@@ -748,6 +746,15 @@ predictable. The room for error (as shown in figure \ref{fig:wheat-yeast-sourdou
is much larger. The doughs are perfect to be made in a
machine.
\begin{figure}[!htb]
\includegraphics{figures/fig-bulk-fermentation.pdf}
\caption{During the bulk fermentation multiple doughs are fermented together in bulk.
A challenging aspect of homemade sourdough bread is to determine when this stage of
fermentation is completed. This chart shows multiple available options to check on the bulk
fermentation progress.}
\label{fig:bulk-fermentation}
\end{figure}
Experienced bakers will tell you to go by the look and feel of
the dough. While this works if you have made hundreds of loaves,
this is not an option for an inexperienced baker. As