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2
README.md
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@@ -62,6 +62,8 @@ make -j bake
You can check the files in the folder `book/release/`
Please note that while everyhting should build without any errors but you will get a fair amount of warnings, especially when building the ebook/website.
You can get some help on building various versions with:
```console

6
book/flour-types/flour-types.tex
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@@ -19,8 +19,8 @@ type of flour.
\begin{table}[!htb]
\centering
\input{tables/table-flour-types.tex}
\caption[Labelling of wheat flour]{A comparison of how different types
of wheat flour are labelled in different countries.}%
\caption[Labeling of wheat flour]{A comparison of how different types
of wheat flour are labeled in different countries.}%
\label{tab:flour-types-comparison}
\end{table}
@@ -116,7 +116,7 @@ your dough with more flavor.
\centering
\input{tables/table-overview-w-values.tex}
\caption[Fermentation time versus W-value]{An overview of different
levels of W-values and the respective hydrations and fermentation
levels of W-values and the respective hydration and fermentation
times.}%
\label{tab:w-value}
\end{table}

39
book/glossary/glossary.tex
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@@ -140,20 +140,22 @@ a higher amount of gluten and can thus ferment for a longer period of time.
then cooled and mixed with the main dough. This process helps in moisture retention
and can enhance the flavor and texture of the final bread. Also see \emph{scald}.
\item[Bulk Fermentation] The initial rising period after mixing all the ingredients.
The dough is typically allowed to rise until it increases to a certain volume. The
volume of increase depends on the flour that is used. When baking with wheat flour
the gluten amount of the flour is the deciding factor. The more gluten your flour has
(protein) the longer you can bulk ferment. A longer bulk fermentation improves the
flavor and texture of the final bread. It becomes tangier and fluffier. You can aim
for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your
flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten
flour like rye you need to be careful as the longer fermentation can create a too
sticky dough which collapses and does not hold its shape anymore.
\item[Bulk Fermentation] The initial rising period after mixing all the
ingredients. The dough is typically allowed to rise until it increases to
a certain volume. The volume of increase depends on the flour that is
used. When baking with wheat flour the gluten amount of the flour is the
deciding factor. The more gluten your flour has (protein) the longer you
can bulk ferment. A longer bulk fermentation improves the flavor and
texture of the final bread. It becomes tangier and fluffier. You can aim
for a \SI{25}{\percent} size increase of your dough and then slowly
increase this to find your flour's sweet spot. This is highly dependent
from flour to flour. When using low gluten flour like rye you need to be
careful as the longer fermentation can create a too sticky dough which
collapses and does not hold its shape anymore.
\item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein
content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
and pastries.
\item[Cake Flour] Cake flour is a light, finely milled flour with a lower
protein content than all-purpose flour. It's ideal for tender baked goods
like cakes, cookies, and pastries.
\item[Coil fold] A special stretch and folding technique. The coil fold is
very gentle on the dough and is thus excellent throughout the bulk fermentation.
@@ -367,11 +369,12 @@ grains or malted grains can have higher protease activity due to the sprouting o
malting process. Understanding and controlling protease activity is crucial in
achieving desired bread quality and handling characteristics.
\item[Pullman Loaf] A type of bread loaf characterized by its perfectly rectangular
shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan
or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
shape, without the domed top characteristic of other bread loaves. Pullman loaves are
often sliced very thin and are popular for making sandwiches.
\item[Pullman Loaf] A type of bread loaf characterized by its perfectly
rectangular shape and soft, fine crumb. It is baked in a special lidded
pan called a Pullman pan or \emph{pain de mie} pan. The lid ensures that
the bread rises in a perfectly straight shape, without the domed top
characteristic of other bread loaves. Pullman loaves are often sliced very
thin and are popular for making sandwiches.
\item[Retarding] The process of slowing down fermentation during the proofing
stage by placing the dough in a colder environment, typically a refrigerator. This aids

2
book/history/sourdough-history.tex
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@@ -185,7 +185,7 @@ of the sourdough leavening agent. As the process is more expensive,
bread rolls like these were ultimately consumed by the noble people
in Vienna~\cite{vienna+breadrolls}.
As industrialisation began the first steam-powered grain mill was developed by
As industrialization began the first steam-powered grain mill was developed by
Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
including automated machinery for various milling processes, making it more
efficient than traditional water or animal-powered mills. His steam-powered

28
book/intro/preface.tex
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@@ -84,19 +84,21 @@ bug. That is when the developer must dig deeper to see the \emph{what} and the
the framework is doing. You will need to read other engineers' source code, and you will be forced
to understand \emph{why} things are happening.
Being unhappy with what I~was baking, my engineering mindset took over, and I~had
to do my own deep dive to understand what was going on. Much to my surprise, however,
none of the recipes I'd encountered would tell me \emph{why} I~should use amount X
of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why
should I~slap my dough while kneading it on the counter? Why is a standmixer
better than kneading by hand? Why should I~let the dough sit for this long?
Why is steaming the dough during baking important? Do I~really need to
get myself an expensive Dutch oven to bake bread?
The problem compounded when I~started reading about sourdough. It all sounded like black
magic. Why were some sourdoughs made from fruits, while others were made from flour?
Why should one recipe use wheat while another used rye or spelt? How often should the
sourdough be fed? The questions I~had then could have filled 20~pages. I~was confused,
but I~became even more determined to learn how decent bread should be made at home.
Being unhappy with what I~was baking, my engineering mindset took over, and
I~had to do my own deep dive to understand what was going on. Much to my
surprise, however, none of the recipes I'd encountered would tell me
\emph{why} I~should use amount $X$ of water and amount $Y$ of flour, or
\emph{why} exactly I~should use fresh yeast over dry yeast. Why should I~slap
my dough while kneading it on the counter? Why is a stand mixer better than
kneading by hand? Why should I~let the dough sit for this long? Why is
steaming the dough during baking important? Do I~really need to get myself an
expensive Dutch oven to bake bread? The problem compounded when I~started
reading about sourdough. It all sounded like black magic. Why were some
sourdoughs made from fruits, while others were made from flour? Why should
one recipe use wheat while another used rye or spelt? How often should the
sourdough be fed? The questions I~had then could have filled 20~pages. I~was
confused, but I~became even more determined to learn how decent bread should
be made at home.
The feedback I~received from friends helped me to improve with each
iteration of homemade bread. Compared to coding, where you sometimes have to wait months

2
book/mix-ins/mix-ins.tex
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@@ -333,7 +333,7 @@ banneton or loaf pan with seeds or oats. When using a loaf pan or banneton
these coverings also help to make the container stick less.
Another approach commonly used with buns is to wet the surface or dump the
dough in water. Afterward, dip the wetted piece of dough into your bowl of
dough in water. Afterward, dip the wet piece of dough into your bowl of
mix-ins. This does not work for all mix-ins, as some can't handle the high
temperatures during baking and char. Most commonly done with seeds
(\eg~sesame, oats, flax-seed).

21
book/sourdough-starter/sourdough-starter-types.tex
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@@ -157,15 +157,15 @@ By introducing this layer of water, less oxygen is available throughout the
course of fermentation. This means that your starter will no longer be
producing acetic acid. The heterofermentative lactic acid bacteria will thrive
in this environment. This is a neat little trick to change your starter's
flavor profile from vinegary to lactic. Your starter is going to develop
dairy creamy notes. Interestingly, when changing the hydration again, your starter
flavor profile from vinegary to lactic. Your starter is going to develop dairy
creamy notes. Interestingly, when changing the hydration again, your starter
is going to maintain the liquid starter flavor profile, but then benefit again
from enhanced yeast activity. The liquid starter conversion is nonreversible.
from enhanced yeast activity. The liquid starter conversion is irreversible.
By changing to a liquid starter you will permanently select a subset of
microbes that work better in the more liquid environment. So even after going back to a regular
or stiff starter the subset of microbes created by the liquid conversion
will remain. For this reason, it is recommended to keep a backup of the starter
before the liquid starter conversion.
microbes that work better in the more liquid environment. So even after going
back to a regular or stiff starter the subset of microbes created by the
liquid conversion will remain. For this reason, it is recommended to keep a
backup of the starter before the liquid starter conversion.
To begin with the
conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
@@ -225,9 +225,10 @@ mixing the starter there should be no chunks of flour left. Test placing
the starter on your kitchen counter. When lifting it should slightly stick
to your counter's surface. This test indicates that you hydrated the flour sufficiently.
When the mixture is too dry, the fermentation speed is greatly reduced and
the starter will seem inactive. The starter should be much drier
than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
for a visual example of the starter's required hydration level.
the starter will seem inactive. The starter should be much drier than a
regular starter, but also not too dry. Refer to
Figure~\ref{fig:stiff-starter-dry-check} for a visual example of the starter's
required hydration level.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}

2
book/sourdough.sty
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@@ -115,6 +115,8 @@
% Caption and figure size below images
\usepackage{caption}
\captionsetup[figure]{font=footnotesize}
\captionsetup[flowchart]{font=footnotesize}
\captionsetup[table]{font=footnotesize}
\DeclareSIUnit\degF{\text{°}F}

10
book/spelling_exceptions.txt
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@@ -164,7 +164,6 @@ Krawontka
Krzysztof
Kuchengnom
Kuriyama
Labelling
Lausuch
Lecloux
Leeuwen
@@ -199,7 +198,6 @@ Mitelski
Moj
Monicaks
MqH3GVfjfBc
NONINFRINGEMENT
Napoli
Nic
Nirpf
@@ -326,7 +324,6 @@ caco
cagno
calc
captionsetup
caramelise
carbonarius
cerevisiae
chapappifchapterprefix
@@ -343,12 +340,10 @@ citecolor
codeblack
codeblue
coeliac
colour
countertop
crum
defaultfontfeatures
degF
dependant
diastatic
dimexpr
discard2
@@ -404,7 +399,6 @@ hscale
hspace
htb
htp
hydrations
hyperref
hypersetup
ie
@@ -413,7 +407,6 @@ ifnextchar
ifthenelse
ifwidelayout
includegraphics
industrialisation
injera
isaccessible
jalapeño
@@ -422,7 +415,6 @@ kao
karl
keepaspectratio
kitchenaid
labelled
lacto
le
leavevmode
@@ -500,7 +492,6 @@ scandinavia
scorings
selectfont
semibold
sep
setchapterimage
setchapterpreamble
setchapterstyle
@@ -557,7 +548,6 @@ vspace
wahlfeld
wait1
wait2
wetted
xsep
xshift
yYkTrGHNW2w

9
book/storing-bread/storing-bread.tex
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@@ -116,8 +116,7 @@ This option is great for very long-term storage. Personally
I~like having a few slices of bread frozen as an emergency
backup when I~have had no time to bake.
A 2008 study hints that there might be some health
benefits to freezing and toasting your bread. By doing so
the starch molecules could become more resistant to digestion
and thus lower your body's blood sugar
response by almost 40\%~\cite{freezing+toasting+bread}.
A 2008 study hints that there might be some health benefits to freezing and
toasting your bread. By doing so the starch molecules could become more
resistant to digestion and thus lower your body's blood sugar response by
almost \qty{40}{\percent}~\cite{freezing+toasting+bread}.

2
book/tables/table-baking-process-stages.tex
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@@ -9,5 +9,5 @@
122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\
140 / 284 & Maillard reaction & The Maillard reaction starts to deform starches and proteins.
The dough starts browning.\\
170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
170 / 338 & Caramelization & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule
\end{tabular}

4
book/troubleshooting/crumb-structures.tex
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@@ -156,8 +156,8 @@ room temperature briefly before refrigerating can be beneficial.
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-short-underbaked}
\caption[Underfermented bread]{A dense dough featuring a gummy, not fully
gelatinized area. The picture has been provided by the user wahlfeld
from our community Discord server.}%
gelatinized area. The picture has been provided by the user
\emph{wahlfeld} from our community Discord server.}%
\label{fig:fermented-too-short-underbaked}
\end{figure}

91
book/wheat-sourdough/wheat-sourdough.tex
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@@ -94,7 +94,7 @@ The starter is what starts the fermentation in your main dough.
If your starter is off, then your main dough is also going
to cause trouble during the fermentation. Your starter's
properties are passed on to your main dough. If your starter
doesn't have a good balance of yeast to bacteria, so will your
doesn't have a good balance of yeast to bacteria, neither will your
main dough.
\begin{flowchart}[!htb]
@@ -615,7 +615,7 @@ by adding water and kneading again. This is a great trick to make
a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
When machine kneading a dough, opt for the same technique shown in
flowchart~\ref{fig:wheat-sourdough-kneading-process}. Initially opt for a low
Flowchart~\ref{fig:wheat-sourdough-kneading-process}. Initially opt for a low
speed. This helps the homogenization process.
After waiting to allow the flour to soak up the water, proceed on a higher speed
setting. A good sign of a well-developed gluten network is
@@ -670,7 +670,7 @@ affecting the quality of the bread~\cite{oxidization+dough}.
The last step before beginning bulk fermentation is to
create a smooth dough ball. By making sure your dough's surface is
smooth, you will have fewer touch points when touching the dough.
See figure~\ref{fig:dough-touch-points} for a schematic visualization
See Figure~\ref{fig:dough-touch-points} for a schematic visualization
of how your hand touches a rugged and smooth dough.
With the smooth surface, your dough is going to stick less on your hands. Applying
later stretches and folds will be a lot easier. Without a smooth
@@ -701,7 +701,7 @@ you can't stretch the gluten. Always imagine you are touching something utterly
By doing so you will automatically try to touch the dough as little
as possible. Keep repeating the process until you see that the dough
has a nice smooth surface. The final dough should look like the dough
shown in~\ref{fig:dough-ball-steps}.
shown in Figure~\ref{fig:dough-ball-steps}.
If your outer gluten layer tears, you have overstretched your dough. In
that case, take a 10-minute break, leaving your dough on the kitchen countertop.
@@ -766,9 +766,9 @@ turning it into a gigantic sticky fermented pancake. This
is one of the reasons why the current baking industry prefers
to make solely yeast-based doughs. By removing the bacteria
from the fermentation, the whole process becomes a lot more
predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdough-degradation})
is much larger. The doughs are perfect to be made in a
machine.
predictable. The room for error (as shown in
Figure~\ref{fig:wheat-yeast-sourdough-degradation}) is much larger. The doughs
are perfect to be made in a machine.
\begin{flowchart}[!htb]
\centering
@@ -1006,16 +1006,16 @@ fermentation stage. The process involves stretching the dough and then
folding the dough onto itself. Some recipes call for a single stretch
and fold, others for multiple.
The primary goal of this technique is to provide
additional dough strength to your dough. As shown in figure~\ref{fig:dough-strength-sourdough}
there are multiple ways to create dough strength\footnote{In fact I~have seen many no-knead
recipes calling for no initial kneading, but then applying stretch and folds
during the bulk fermentation. The time required to do all the folds probably
matches the initial kneading time required.}. If you do not knead as much at
the start, you can reach the same level of dough strength by applying stretch
and folds later. The more stretch and folds you do, the more dough strength
you add to your dough. The result will be a more aesthetic loaf that has
increased vertical oven spring.
The primary goal of this technique is to provide additional dough strength to
your dough. As shown in Figure~\ref{fig:dough-strength-sourdough} there are
multiple ways to create dough strength\footnote{In fact I~have seen many
no-knead recipes calling for no initial kneading, but then applying
stretch and folds during the bulk fermentation. The time required to do
all the folds probably matches the initial kneading time required.}.
If you do not knead as much at the start, you can reach the same level of
dough strength by applying stretch and folds later. The more stretch and folds
you do, the more dough strength you add to your dough. The result will be a
more aesthetic loaf that has increased vertical oven spring.
Sometimes, if the dough is very extensible
and features very high hydration, stretching and folding is essential.
@@ -1088,7 +1088,7 @@ will tear. In that case, you just have to wait for at least 5--10~minutes until
the gluten bonds heal and you can try again. When the gluten does not heal
anymore, chances are you have pushed the fermentation for too long. Likely
most of the gluten has broken down and you are already
in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
in the decay stage shown in Figure~\ref{fig:dough-strength-sourdough}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
@@ -1164,12 +1164,13 @@ Pre-shaping is done for several reasons:
If you are making a single loaf from one dough batch the step is not required.
In that case, you can directly proceed with shaping, skipping this step.
The pre-shaping technique is the same as the process figure~\ref{fig:dough-ball-steps}.
Whereas earlier you could tear the dough's surface this could now result in a catastrophe.
For this reason, I~recommend practicing this step for as long as you need after kneading.
The gluten network might be so extensible and degraded at this point that there
is hardly any room for error. The dough wouldn't come together again. The only
way to save such dough is to use a loaf pan.
The pre-shaping technique is the same as the process
Figure~\ref{fig:dough-ball-steps}. Whereas earlier you could tear the dough's
surface this could now result in a catastrophe. For this reason, I~recommend
practicing this step for as long as you need after kneading. The gluten
network might be so extensible and degraded at this point that there is hardly
any room for error. The dough wouldn't come together again. The only way to
save such dough is to use a loaf pan.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{preshape-direction}
@@ -1179,14 +1180,14 @@ way to save such dough is to use a loaf pan.
\label{fig:preshape-direction}
\end{figure}
Pre-shape the dough as much as is needed to round up the top
surface area. Try to touch the dough as little as possible
to reduce its ability to stick to your hands. Drag the dough
in the direction where you see a rough surface area. In
case you have too little space to drag the dough because it might
fall from the edge of your counter, simply lift it with a swift movement and place
it in a better position for pre-shaping. Please refer to figure~\ref{fig:preshape-direction}
for a visualization showing the pre-shaping direction.
Pre-shape the dough as much as is needed to round up the top surface area. Try
to touch the dough as little as possible to reduce its ability to stick to
your hands. Drag the dough in the direction where you see a rough surface
area. In case you have too little space to drag the dough because it might
fall from the edge of your counter, simply lift it with a swift movement and
place it in a better position for pre-shaping. Please refer to
Figure~\ref{fig:preshape-direction} for a visualization showing the
pre-shaping direction.
Try to set yourself a limit of movements to finish pre-shaping
a dough. Then you will be more conscious about each movement
@@ -1279,7 +1280,7 @@ with step 3.
If you divided and pre-shaped, apply flour generously to the dough's
top layer as well. With gentle hands spread the flour evenly across
the dough's surface. See figure~\ref{fig:shaping-flour-surface} for a
the dough's surface. See Figure~\ref{fig:shaping-flour-surface} for a
visual representation of how your dough should look after coating
the surface.
@@ -1322,7 +1323,7 @@ it has a more rectangular shape. While stretching, make sure to touch
the sticky side as little as possible. Place your hands on the bottom
floured side and the edge of the sticky side. With gentle hands,
stretch the dough until the shape in front of you looks rectangular.
Refer to figure~\ref{fig:shaping-rectangular-dough} and compare
Refer to Figure~\ref{fig:shaping-rectangular-dough} and compare
your dough with the shown dough.
\subsection[Folding]{Fold the dough together}
@@ -1361,7 +1362,7 @@ now faces you.
Start to roll the dough inwards beginning at the top of the dough.
Keep rolling the dough inwards until you have created a dough roll.
Refer to figure~\ref{fig:shaping-folding} for a full visual
Refer to Figure~\ref{fig:shaping-folding} for a full visual
representation of the process.
If your dough does not hold its shape, chances are you have pushed
@@ -1418,16 +1419,16 @@ applies when making other doughs such as baguette doughs. The floured
surface will always be downwards facing. The dough is then flipped over
once for baking.}.
Proceed and lift the dough with 2 hands from the counter.
Gently rotate it once and then place the dough in your
banneton for proofing\footnote{The seam side should now be facing you.
Some bakers like to seal the seam a little more. I~did
not notice that this improves the dough's strength. As far as I~can
tell, this only improves the visual appearance of the bottom side
of the final loaf.}. If you did everything right, then your
dough should look somewhat similar to the dough shown in figure~\ref{fig:shaping-prepare-proofing}.
As the last step of shaping, place a kitchen towel over your banneton
or bowl and begin proofing.
Proceed and lift the dough with 2 hands from the counter. Gently rotate it
once and then place the dough in your banneton for proofing\footnote{The seam
side should now be facing you. Some bakers like to seal the seam a little
more. I~did not notice that this improves the dough's strength. As far as
I~can tell, this only improves the visual appearance of the bottom side of
the final loaf.}.
If you did everything right, then your dough should look somewhat similar to
the dough shown in Figure~\ref{fig:shaping-prepare-proofing}. As the last
step of shaping, place a kitchen towel over your banneton or bowl and begin
proofing.
\section{Proofing}