From 2e2585099454d6f4424433b7d5777de5da3e0f5e Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Wed, 10 Jan 2024 17:20:11 +0100 Subject: [PATCH] Fix cold proofing spelling Not cold proofing but cold-proofing --- book/troubleshooting/crumb-structures.tex | 2 +- book/wheat-sourdough/wheat-sourdough.tex | 8 ++++---- 2 files changed, 5 insertions(+), 5 deletions(-) diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index f7dddf2..8fad248 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -139,7 +139,7 @@ dough with less bacterial activity. A better yeast activity also will result in less acidity in your final bread. If you are a chaser of a very strong tangy flavor profile, then a stronger flour with more gluten will help. -When retarding sourdough (cold proofing in the refrigerator), temperature plays a +When retarding sourdough (cold-proofing in the refrigerator), temperature plays a pivotal role in fermentation rates. As the dough chills in the refrigerator, fermentation decelerates. Starting the retarding process at a warmer temperature means this deceleration takes longer. diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 8be9ac0..41e0a08 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1448,7 +1448,7 @@ There are two proofing techniques. One strategy is to proof the dough at room temperature whereas the other proofs the dough in the fridge. Fridge-proofing is also commonly known as retarding. -Some bakers claim that cold proofing improves the final flavor of the bread. +Some bakers claim that cold-proofing improves the final flavor of the bread. In all the loaves that I~retarded I~could not tell a difference in terms of flavor for cold-proofed doughs. The microorganisms work at a slower rate at colder temperatures. But I~doubt that they alter @@ -1465,7 +1465,7 @@ of retarding and flavor development. \end{center} \end{flowchart} -To me, the sole purpose of cold proofing is its ability to allow you +To me, the sole purpose of cold-proofing is its ability to allow you to better manage the timing of the whole process. Assuming you finished shaping your dough at 10 pm, chances are you wouldn't want to wait for another 2~hours to proof the dough and then another 1 hour to bake it. In this case, @@ -1529,7 +1529,7 @@ over-proofed dough when the dough suddenly becomes very sticky. At the same time, the dough is likely to collapse during baking and will not spring back. Generally, it is better to end proofing too early rather than too late. -\subsection{Cold proofing (retarding)} +\subsection{Cold-proofing (retarding)} The second proofing option is to place your dough inside the fridge for proofing. This option is great if you do not want to bake the dough @@ -1669,7 +1669,7 @@ until you are happy with your technique. After proofing, you only have a single chance to practice scoring. It's either hit or miss. An additional trick that can help you to combine the benefits -of room temperature proofing and easy cold proofing scoring +of room temperature proofing and easy cold-proofing scoring is to place your dough in the freezer for 30~minutes before baking. Once you notice your dough is almost done proofing, move it to the freezer. The freezer will dry out the doughs's surface even further