mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-09 04:31:11 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Add list of table and list of figures (#178)

Browse Source 
* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Increase numwidth in list of figures

Prevents over-run of figure number and text
This commit is contained in:
cedounet
2023-08-18 10:27:16 +01:00
committed by GitHub
parent 9e086fab6c
commit 38ac7c6b11
14 changed files with 317 additions and 260 deletions
Download Patch File Download Diff File Expand all files Collapse all files

64
book/baking/baking.tex
View File

@@ -5,8 +5,8 @@ dough has gone through the bulk fermentation and proofing stage.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-baking-process.tex}
\caption{A schematic visualization of the baking process using different
sources of steam in a home oven.}%
\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{figure}
@@ -25,7 +25,8 @@ extensible and can be stretched.
\begin{table}[htp!]
\begin{center}
\input{tables/table-baking-process-stages.tex}
\caption{The different stages that your dough undergoes during the baking process.}
\caption[Stages of dough during backing]{The different stages that
your dough undergoes during the baking process.}
\end{center}
\end{table}
@@ -63,11 +64,12 @@ influence which sourness level you would like to achieve.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
\caption{This chart shows how surface temperatures change using
different steaming methods. In this case I~used a Dutch oven and an apple as
dough replacement. All the apples were coming from the fridge. The temperature
was measured using a barbecue thermometer.
The more steam, the faster the surface temperature increases.}
\caption[Surface temperature for different steaming methods]{This
chart shows how surface temperatures change using different steaming
methods. In this case I~used a Dutch oven and an apple as dough
replacement. All the apples were coming from the fridge. The temperature
was measured using a barbecue thermometer. The more steam, the faster
the surface temperature increases.}
\end{figure}
It would be a very interesting experiment to bake a bread at different exact
@@ -118,8 +120,8 @@ the whole dough upwards.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption{How steam builds in your oven using the later described
inverted tray method.}
\caption[Steam building with inverted tray]{How steam builds in your oven
using the later described inverted tray method.}
\end{figure}
Normally, under high heat a crust would form. Just like
@@ -146,8 +148,8 @@ that it holds the dough's structure. It has a very interesting consistency.}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
\caption{The second stage of the bake is done without steam to build
a thicker, darker crust.}
\caption[Baking step~2, without steam]{The second stage of the bake is done
without steam to build a thicker, darker crust.}
\end{figure}
When not steaming enough, you will notice that the scoring
@@ -170,31 +172,33 @@ way.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-too-hot}
\caption{A submission by Karomizu showing a bread that 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 indicator.}
\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
the large pockets of air towards the crust. They are a typical
indicator.}
\end{figure}
\section{Dutch ovens}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dutch-oven-example}
\caption{An example of a dutch oven. Some are also made out
of enameled cast iron, others are made out of clay and some feature a glass lid.
They all work similarly by entrapping some of the steam created
during the baking process. The steamy environment allows the bread
to rise further and thus have more oven spring and feature a fluffier
crumb.}%
\caption[Picture of dutch oven]{An example of a dutch oven. Some are also
made out of enameled cast iron, others are made out of clay and some
feature a glass lid. They all work similarly by entrapping some of the
steam created during the baking process. The steamy environment allows
the bread to rise further and thus have more oven spring and feature a
fluffier crumb.}%
\end{figure}
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-dutch-oven-process.tex}
\caption{A visualization of the baking process using a dutch oven (DO). The dough
is steamed for the first half of the bake and then baked without cover for
the second half of the bake. The desired darkness and thickness of the crust depends
on your personal preference. Some bakers prefer
a lighter crust and others a darker.}%
\caption[Baking process with a dutch oven]{A visualization of the baking
process using a dutch oven (DO). The dough is steamed for the first half
of the bake and then baked without cover for the second half of the
bake. The desired darkness and thickness of the crust depends on your
personal preference. Some bakers prefer a lighter crust and others a
darker.}%
\label{fig:dutch-oven-process}
\end{center}
\end{figure}
@@ -259,8 +263,8 @@ around your dough.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-inverted-tray-method.tex}
\caption{A schematic visualization the inverted tray baking method that
works great for home ovens.}%
\caption[Inverted tray baking process]{A schematic visualization the
inverted tray baking method that works great for home ovens.}%
\label{fig:inverted-tray-process}
\end{center}
\end{figure}
@@ -317,8 +321,8 @@ crust color. In my case this is another 15--25~minutes typically.
\begin{table}[!htb]
\begin{center}
\input{tables/table-oven-baking-overview.tex}
\caption{An overview of different oven types and their different
baking methods.}
\caption[Different oven types]{An overview of different oven types and their
different baking methods.}
\end{center}
\end{table}

9
book/basics/how-sourdough-works.tex
View File

@@ -6,7 +6,8 @@ learn more about the yeast and bacterial microorganisms involved.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{infographic-enzymes}
\caption{How amylases and proteases interact with flour.}%
\caption[Interaction of amylases and flour]{How amylases and proteases
interact with flour.}%
\label{infographic-enzymes}
\end{figure}
@@ -217,7 +218,8 @@ one interesting exception, skip ahead to the end of this section.}
\begin{figure}[!htb]
\begin{center}
\includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
\caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}%
\caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
microscope.}%
\label{saccharomyces-cerevisiae-microscope}
\end{center}
\end{figure}
@@ -334,7 +336,8 @@ breads~\cite{shelflife+acidity}.
\begin{figure}
\includegraphics[width=1.0\textwidth]{bacteria-microscope}
\caption{Fructilactobacillus Sanfranciscensis under the microscope.}%
\caption[Bacteria under the microscope]{Fructilactobacillus Sanfranciscensis
under the microscope.}%
\label{lactobacillus-franciscensis-microscope}
\end{figure}

7
book/book.tex
View File

@@ -1,4 +1,5 @@
\documentclass[a4paper, twoside, 12pt, parskip=half]{scrbook}
\documentclass[a4paper, twoside, 12pt, parskip=half, bibliography=totoc,%
listof=totoc]{scrbook}
% General packages
\usepackage{sourdough}
@@ -64,7 +65,9 @@
\chapter{Troubleshooting}
\input{troubleshooting/misc}
\backmatter
\printbibliography
\listoftables
\listoffigures
\end{document}

64
book/bread-types/bread-types.tex
View File

@@ -10,8 +10,8 @@ be exactly the type of bread you should consider.
\begin{table}[!htb]
\begin{center}
\input{tables/table-overview-bread-types.tex}
\caption{An overview of different bread types and their respective
complexity.}%
\caption[Different bread types]{An overview of different bread types
and their respective complexity.}%
\label{tab:bread-types-comparison}
\end{center}
\end{table}
@@ -23,10 +23,10 @@ To make a flatbread no oven is required; all you need is a stove.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-stove}
\caption{An einkorn flatbread 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.}
\caption[Einkorn done on open fire]{An einkorn flatbread 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
@@ -57,8 +57,9 @@ an oven.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding bread and a wheat loaf pan bread. Both of them
received a small incision before baking which helps to control how they open up.}%
\caption[Freestanding bread and pan bread]{A freestanding bread and a wheat
loaf pan bread. Both of them received a small incision before baking
which helps to control how they open up.}%
\label{fig:free-standing-loaf-pan}
\end{figure}
@@ -128,9 +129,9 @@ and tools are required.
\begin{figure}[!htb]
\begin{center}
\includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
\caption{A freestanding sourdough bread. Note the incision known as an
\emph{ear} and the oven spring clearly
distinguish this type of bread from flatbread and loaf pan bread.}
\caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
the incision known as an \emph{ear} and the oven spring clearly
distinguish this type of bread from flatbread and loaf pan bread.}
\end{center}
\end{figure}
@@ -168,8 +169,9 @@ any flour, including gluten-free options.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-process-flat-bread.tex}
\caption{The process of making a flatbread is very simple, requiring very little effort. This
type of bread is especially handy for busy bakers.}%
\caption[Flat bread process]{The process of making a flatbread is very
simple, requiring very little effort. This type of bread is especially
handy for busy bakers.}%
\label{fig:flat-bread-process}
\end{center}
\end{figure}
@@ -186,11 +188,12 @@ between two options:
\begin{table}[!htb]
\begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe
for 1 person. Multiply the ingredients to increase portion size.
Refer to the Section~\ref{section:bakers-math}
\caption[Flatbread recipe]{Flatbread or pancake 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.}
use the percentages properly.}%
\label{tab:flat-bread-ingredients}
\end{center}
\end{table}
@@ -204,10 +207,10 @@ using warm water.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption{A flatbread made with purely wheat flour. The dough is drier
at around \qty{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.}
\caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
dough is drier at around \qty{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{center}
\end{figure}
@@ -233,8 +236,9 @@ it is ready.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\caption{An Ethiopian woman baking an \emph{injera} made using teff flour.
The image has been provided by Charliefleurene via Wikipedia.}
\caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
made using teff flour. The image has been provided by Charliefleurene
via Wikipedia.}
\end{center}
\end{figure}
@@ -267,9 +271,9 @@ state of my doughs.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\caption{A sourdough pancake made with teff flour. The pockets come from
evaporated water and \ch{CO2} created by the microbes.
The image has been provided by Lukasz Nowak via Wikipedia.}
\caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
The pockets come from evaporated water and \ch{CO2} created by the
microbes. The image has been provided by Lukasz Nowak via Wikipedia.}
\end{center}
\end{figure}
@@ -305,10 +309,10 @@ like.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
\caption{The crumb of a flatbread made with einkorn as flour. Einkorn
is very low in gluten and thus does not trap as much \ch{CO2} as a wheat based
dough. To make the dough fluffier use more water or consider adding
more wheat to the mix of your dough.}
\caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
a wheat based dough. To make the dough fluffier use more water or
consider adding more wheat to the mix of your dough.}
\end{center}
\end{figure}

17
book/flour-types/flour-types.tex
View File

@@ -15,8 +15,8 @@ type of flour.
\begin{table}[!htb]
\begin{center}
\input{tables/table-flour-types.tex}
\caption{A comparison of how different types of wheat flour are
labelled in different countries.}%
\caption[Labelling of wheat flour]{A comparison of how different types
of wheat flour are labelled in different countries.}%
\label{tab:flour-types-comparison}
\end{center}
\end{table}
@@ -32,8 +32,8 @@ value, the heartier the taste is going to be.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{wheat-kernel-overview}
\caption{An overview of a wheat kernel together with its
content~\cite{wheat+kernel}.}%
\caption[Content of a wheat kernel]{An overview of a wheat kernel together
with its content~\cite{wheat+kernel}.}%
\label{fig:wheat-kernel-overview}
\end{figure}
@@ -54,8 +54,8 @@ degradation, removing a huge headache from the equation.
\begin{table}[!htb]
\begin{center}
\input{tables/table-grains-bread-making-process.tex}
\caption{An overview of different grain types and the steps involved
in the respective bread making process.}
\caption[Different types of grain]{An overview of different grain
types and the steps involved in the respective bread making process.}
\end{center}
\end{table}
@@ -108,8 +108,9 @@ your dough with more flavor.
\begin{table}[!htb]
\begin{center}
\input{tables/table-overview-w-values.tex}
\caption{An overview of different levels of W values and the
respective hydrations and fermentation times.}%
\caption[Fermentation time versus W-value]{An overview of different
levels of W-values and the respective hydrations and fermentation
times.}%
\label{tab:w-value}
\end{center}
\end{table}

3
book/history/sourdough-history.tex
View File

@@ -6,7 +6,8 @@ bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bre
\begin{figure}[ht]
\includegraphics[width=\textwidth]{einkorn-crumb}
\caption{An ancient Einkorn flatbread. Note the dense crumb structure.}%
\caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the
dense crumb structure.}%
\label{einkorn-crumb}
\end{figure}

28
book/non-wheat-sourdough/non-wheat-sourdough.tex
View File

@@ -1,8 +1,8 @@
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{final-bread}
\caption{A sourdough rye bread made using a loaf pan. The
rye bread is not scored. The crust typically cracks
open during baking.}%
\caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
The rye bread is not scored. The crust typically cracks open during
baking.}%
\label{fig:non-wheat-final-bread}
\end{figure}
@@ -29,9 +29,10 @@ crumb compared to wheat.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-non-wheat-process.tex}
\caption{A visualization of the process to make non-wheat sourdough bread.
The process is much simpler than making wheat sourdough bread. There is
no gluten development. The ingredients are simply mixed together.}%
\caption[Process for non-wheat sourdough bread]{A visualization of the
process to make non-wheat sourdough bread. The process is much simpler
than making wheat sourdough bread. There is no gluten development. The
ingredients are simply mixed together.}%
\label{fig:non-wheat-sourdough}
\end{center}
\end{figure}
@@ -59,9 +60,9 @@ to around \qty{60}{\percent}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{ingredients}
\caption{For non-wheat dough the ingredients are mixed together. There is no need
to develop any dough strength. This simplifies the whole bread-making
process.}%
\caption[Non-wheat dough]{For non-wheat dough the ingredients are mixed
together. There is no need to develop any dough strength. This
simplifies the whole bread-making process.}%
\label{fig:non-wheat-ingredients}
\end{figure}
@@ -74,9 +75,10 @@ add the other ingredients.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sticky-hands}
\caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent
the rye flour from building gluten bonds. As a result the dough never features an
open crumb and is always very sticky when hand mixing.}%
\caption[Sticky rye dough]{Rye flour has a sugar molecule known as pentosan.
These pentosans prevent the rye flour from building gluten bonds. As a
result the dough never features an open crumb and is always very sticky
when hand mixing.}%
\label{fig:non-wheat-sticky-hands}
\end{figure}
@@ -111,7 +113,7 @@ needed into your greased loaf pan.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{crumb}
\caption{The crumb structure of rye bread. By making a wetter
\caption[Rye bread]{The crumb structure of rye bread. By making a wetter
dough, more water evaporates during the baking and thus the
crumb tends to be a bit more open. Generally, rye
bread is never as fluffy as wheat sourdough bread. The crust

72
book/sourdough-starter/sourdough-starter-types.tex
View File

@@ -5,9 +5,10 @@ traits.
\begin{table}[htp!]
\begin{center}
\input{tables/table-starter-types.tex}
\caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.}%
\caption[Different types of sourdough]{A comparison of different
sourdough starter types and their respective properties. The only
difference is the level of water (hydration) that is used when
feeding the starter.}%
\label{tab:starter-types-comparison}
\end{center}
\end{table}
@@ -28,10 +29,11 @@ starter has half the water as flour.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-types}
\caption{Three~different starter types next to each other. Note how the
liquid starter is submerged in water. It has a hydration of~\qty{500}{\percent}
or more. The regular starter has a hydration of around
\qty{100}{\percent}, the stiff starter around \qtyrange{50}{60}{\percent}.}%
\caption[Liquid, regular and stiff starter]{Three~different starter types
next to each other. Note how the liquid starter is submerged in water.
It has a hydration of~\qty{500}{\percent} or more. The regular starter
has a hydration of around \qty{100}{\percent}, the stiff starter around
\qtyrange{50}{60}{\percent}.}%
\label{fig:starter-types}
\end{figure}
@@ -74,8 +76,8 @@ a longer fermentation before most gluten is broken down.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A regular sourdough starter at \qty{100}{\percent} hydration fed with rye
flour.}%
\caption[Regular starter]{A regular sourdough starter at \qty{100}{\percent}
hydration fed with rye flour.}%
\label{fig:regular-sourdough-starter}
\end{figure}
@@ -109,10 +111,10 @@ starter's flavor by changing the type to a liquid starter.
\begin{figure}[!htb]
\begin{center}
\includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
\caption{A liquid sourdough starter features a high level of water. The high
water amount boosts lactic acid producing bacteria. After a while the liquid
and flour start to separate. Bubbles on the side of the flour
indicate that the starter is ready to be used.}%
\caption[Liquid starter]{A liquid sourdough starter features a high level of
water. The high water amount boosts lactic acid producing bacteria.
After a while the liquid and flour start to separate. Bubbles on the
side of the flour indicate that the starter is ready to be used.}%
\label{fig:liquid-sourdough-starter}
\end{center}
\end{figure}
@@ -121,12 +123,14 @@ starter's flavor by changing the type to a liquid starter.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-liquid-starter-conversion.tex}
\caption{The process to convert your regular or stiff starter into a liquid starter. The whole
process takes around 3 days. The longer you maintain your starter at the
suggested hydration level, the more adapted your microorganisms become. It is recommended
to keep a backup of your original starter as the liquid environment will select
anaerobic microorganisms. This boosts bacteria that create lactic acid rather
than acetic acid. The resulting acidity will be perceived as milder.}%
\caption[Converting to a liquid starter]{The process to convert your regular
or stiff starter into a liquid starter. The whole process takes around 3
days. The longer you maintain your starter at the suggested hydration
level, the more adapted your microorganisms become. It is recommended to
keep a backup of your original starter as the liquid environment will
select anaerobic microorganisms. This boosts bacteria that create lactic
acid rather than acetic acid. The resulting acidity will be perceived as
milder.}%
\label{fig:liquid-starter-conversion}
\end{center}
\end{figure}
@@ -184,9 +188,9 @@ times to make lacto-fermented hot sauces.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
\caption{A stiff sourdough starter that I~used to make a Stollen dough for Christmas. Note
the bubbles on the edge of the container. The dough does not fall out of the
jar.}%
\caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
make a Stollen dough for Christmas. Note the bubbles on the edge of the
container. The dough does not fall out of the jar.}%
\label{fig:stiff-sourdough-starter}
\end{figure}
@@ -207,21 +211,23 @@ for a visual example of the starter's required hydration level.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
\caption{An image showing you a stiff starter that is too dry and one that is perfectly hydrated.
The starter shouldn't contain chunks of flour and slightly stick to your counter top. The
starter in the picture is made with whole wheat flour.}%
\caption[Too dry and perfectly hydrated stiff starter]{An image showing you a
stiff starter that is too dry and one that is perfectly hydrated. The
starter shouldn't contain chunks of flour and slightly stick to your
counter top. The starter in the picture is made with whole wheat flour.}%
\label{fig:stiff-starter-dry-check}
\end{figure}
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-stiff-starter-conversion.tex}
\caption{The process to convert your regular starter into a stiff starter. The whole
process takes around 3 days. The longer you maintain your starter at the
suggested hydration level, the more adapted your microorganisms become. The
stiff starter boosts the yeast activity of your sourdough starter.
The guide uses a \qty{50}{\percent} hydration level for the starter. If the dough is too stiff
consider increasing this to \qty{60}{\percent}.}%
\caption[Converting to a stiff starter]{The process to convert your regular
starter into a stiff starter. The whole process takes around 3 days. The
longer you maintain your starter at the suggested hydration level, the
more adapted your microorganisms become. The stiff starter boosts the
yeast activity of your sourdough starter. The guide uses a
\qty{50}{\percent} hydration level for the starter. If the dough is too
stiff consider increasing this to \qty{60}{\percent}.}%
\label{fig:stiff-starter-conversion}
\end{center}
\end{figure}
@@ -245,8 +251,8 @@ production.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stollen}
\caption{A German Christmas stollen made with a stiff starter instead of
yeast.}%
\caption[Christmas \emph{Stollen}]{A German Christmas \emph{Stollen} made
with a stiff starter instead of yeast.}%
\label{fig:stollen}
\end{figure}

50
book/sourdough-starter/sourdough-starter.tex
View File

@@ -36,7 +36,8 @@ math and then adjust it for the \qty{1.4}{\kg} flour quantity.
\begin{table}[!htb]
\begin{center}
\input{tables/table-bakers-math-example.tex}
\caption{An example table demonstrating how to properly calculate using baker's math}
\caption[Baker's math example]{An example table demonstrating how to
properly calculate using baker's math}
\end{center}
\end{table}
@@ -52,8 +53,9 @@ we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
\begin{table}[!htb]
\begin{center}
\input{tables/table-recipe-bakers-math.tex}
\caption{An example recipe that uses \qty{1400}{\gram} as its baseline and
is then calculated using baker's math.}
\caption[Another baker's math example]{An example recipe that uses
\qty{1400}{\gram} as its baseline and is then calculated using
baker's math.}
\end{center}
\end{table}
@@ -82,7 +84,8 @@ are completely lost when trying to scale it up.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A very active sourdough starter shown by the bubbles in the dough.}%
\caption[Very active sourdough]{A very active sourdough starter shown by the
bubbles in the dough.}%
\label{fig:sourdough-starter}
\end{figure}
@@ -129,7 +132,8 @@ you still want some gas exchange to be possible.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-starter-process.tex}
\caption{The process of making a sourdough starter from scratch.}%
\caption[Process for starter from scratch]{The process of making a sourdough
starter from scratch.}%
\label{fig:sourdough-starter-process}
\end{center}
\end{figure}
@@ -177,14 +181,15 @@ my kitchen.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
\caption{A simple visualization of the microbial warfare that happens during
the making of a sourdough starter. The wild spores on the plant and
flour become activated the moment flour and water is mixed. Only the
most adapted flour-fermenting microbes will survive. Because of unwanted
microbial fermentation it is advised to discard the feeding-leftovers of
the first days. The surviving yeast and bacteria continuously try to
outcompete each other for resources. New microbes have a hard time
entering the starter and are eliminated.}%
\caption[Microbial warfare during sourdough early days]{A simple
visualization of the microbial warfare that happens during the making of
a sourdough starter. The wild spores on the plant and flour become
activated the moment flour and water is mixed. Only the most adapted
flour-fermenting microbes will survive. Because of unwanted microbial
fermentation it is advised to discard the feeding-leftovers of the first
days. The surviving yeast and bacteria continuously try to outcompete
each other for resources. New microbes have a hard time entering the
starter and are eliminated.}%
\label{fig:sourdough-starter-microbial-war}
\end{figure}
@@ -252,9 +257,10 @@ starters.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-starter-readiness.tex}
\caption{A flow chart showing you how to determine if your sourdough starter is ready to be used.
For checking readiness look at a size increase and take note of your starter's smell. Both are important
indicators to check for readiness.}%
\caption[Sourdough readiness flow chart]{A flow chart showing you how to
determine if your sourdough starter is ready to be used. For checking
readiness look at a size increase and take note of your starter's smell.
Both are important indicators to check for readiness.}%
\label{fig:sourdough-starter-readiness}
\end{center}
\end{figure}
@@ -321,11 +327,13 @@ yeast part of your sourdough and balance the fermentation.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-starter-maintenance.tex}
\caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
option that works best for your own schedule. The chart assumes that you are using a starter at a \qty{100}{\percent}
hydration level. Adjust the water content accordingly when you use a stiff
starter.}%
\caption[Sourdough starter maintenance flowchart]{A full flowchart showing
you how to conduct proper sourdough starter maintenance. You can use a
piece of your dough as the next starter. You can also use left-over
starter and feed it again. Choose an option that works best for your own
schedule. The chart assumes that you are using a starter at a
\qty{100}{\percent} hydration level. Adjust the water content
accordingly when you use a stiff starter.}%
\label{fig:sourdough-maintenance-process}
\end{center}
\end{figure}

2
book/sourdough.sty
View File

@@ -12,6 +12,8 @@
\usepackage{fontspec}
\usepackage{calc}
\DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
\renewcommand\theadfont{\bfseries}
\definecolor{codeblue}{RGB}{69, 161, 248}

4
book/storing-bread/storing-bread.tex
View File

@@ -6,8 +6,8 @@ time.
\begin{table}[!htb]
\begin{center}
\input{tables/table-storing-bread-overview.tex}
\caption{A table visualizing the advantages and disadvantages
of different bread storing options.}%
\caption[Options to store bread]{A table visualizing the advantages
and disadvantages of different bread storing options.}%
\label{table:bread-storage}
\end{center}
\end{table}

47
book/troubleshooting/crumb-structures.tex
View File

@@ -8,9 +8,10 @@ that you can use to debug your baking process.
\begin{figure}
\includegraphics[width=\textwidth]{crumb-structures-book}
\caption{A schematic visualization of different crumb structures and their respective causes. The
final bread's crumb is a key aspect to identify potential issues related to fermentation
or baking technique.}%
\caption[Debugging your crumb structure]{A schematic visualization of
different crumb structures and their respective causes. The final bread's
crumb is a key aspect to identify potential issues related to
fermentation or baking technique.}%
\label{fig:crumb-structures-book}
\end{figure}
@@ -18,8 +19,8 @@ that you can use to debug your baking process.
\begin{figure}
\includegraphics[width=\textwidth]{open-crumb}
\caption{The bread has a somewhat open crumb with areas
featuring a honeycomb structure.}%
\caption[Perfectly fermented bread]{The bread has a somewhat open crumb
with areas featuring a honeycomb structure.}%
\label{fig:open-crumb}
\end{figure}
@@ -49,8 +50,8 @@ to achieve as open a crumb as possible.
\begin{figure}
\includegraphics[width=\textwidth]{honeycomb}
\caption{A whole wheat sourdough with an almost exclusive honeycomb crumb
structure.}%
\caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost
exclusive honeycomb crumb structure.}%
\label{fig:honeycomb}
\end{figure}
@@ -142,9 +143,9 @@ flavor profile, then a stronger flour with more gluten will help.
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-short-underbaked}
\caption{A dense dough featuring a gummy, not fully gelatinized area.
The picture has been provided by the user wahlfeld from our community
Discord server.}%
\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.}%
\label{fig:fermented-too-short-underbaked}
\end{figure}
@@ -177,9 +178,9 @@ of time.
\begin{figure}
\includegraphics[width=\textwidth]{fools-crumb}
\caption{A typical example of a fool's crumb featuring an ear and several overly
large alveoli. The picture has been provided by Rochelle from our
community Discord server.}%
\caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
featuring an ear and several overly large alveoli. The picture has been
provided by Rochelle from our community Discord server.}%
\label{fools-crumb}
\end{figure}
@@ -268,8 +269,8 @@ turn the fan off, consider using a Dutch oven.
\begin{figure}[h]
\includegraphics[width=\textwidth]{no-steam}
\caption{One of my earlier breads that I~baked at a friend's place where
I~couldn't steam the dough properly.}%
\caption[Bread baked with too little steam]{One of my earlier breads that
I~baked at a friend's place where I~couldn't steam the dough properly.}%
\label{no-steam}
\end{figure}
@@ -292,9 +293,9 @@ of the oven.
\begin{figure}[ht]
\includegraphics[width=\textwidth]{apple-experiment-temperatures}
\caption{An apple with 2 probes to measure ambient
and surface temperatures of several steaming techniques
in a Dutch oven.}%
\caption[Measuring ambiant and surface temperature]{An apple with 2 probes
to measure ambient and surface temperatures of several steaming
techniques in a Dutch oven.}%
\label{apple-experiment-temperatures}
\end{figure}
@@ -313,15 +314,17 @@ I~would achieve less oven spring.
\begin{figure}[ht]
\includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
\caption{A chart showing how the temperature of the surface
of the apple changes with different steaming techniques.}%
\caption[Surface temperature versus steaming technique]{A chart showing how
the temperature of the apple's surface changes with different
steaming techniques.}%
\label{apple-experiment-surface-temperatures}
\end{figure}
\begin{figure}[ht]
\includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
\caption{This figure shows how the ambient temperatures inside of the
Dutch oven change depending on the steaming technique that is used.}%
\caption[Dutch Oven temperature versus steaming technique]{This figure shows
how the ambient temperatures inside of the Dutch oven change depending
on the steaming technique that is used.}%
\label{apple-experiment-ambient-temperatures}
\end{figure}

19
book/troubleshooting/misc.tex
View File

@@ -183,7 +183,8 @@ the top.
\begin{figure}[!htb]
\begin{center}
\includegraphics[width=0.5\textwidth]{hooch}
\caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
\caption[Hooch] {Hooch building on top of a sourdough
starter~\cite{liquid+on+starter}.}%
\label{fig:hooch}
\end{center}
\end{figure}
@@ -244,10 +245,11 @@ metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
\caption{The interaction of lactic acid bacteria and mold fungi.
In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
et al.\ show how bacteria are producing metabolites that inhibit fungus
growth.}%
\caption[The interaction of lactic acid bacteria and mold fungi]{The
interaction of lactic acid bacteria and mold fungi.
In~\cite{mold+lactic+acid+bacteria},
\citeauthor{mold+lactic+acid+bacteria} et al.\ show how bacteria are
producing metabolites that inhibit fungus growth.}%
\label{fig:fungi-lactic-acid-interactions}
\end{figure}
@@ -314,7 +316,8 @@ as quite strong.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-ethanol-oxidation.tex}
\caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
\caption[acetic acid creation]{Oxygen is required to create acetic
acid~\cite{acetic+acid+production}.}%
\label{fig:ethanol-oxidation}
\end{center}
\end{figure}
@@ -403,7 +406,7 @@ wheat dough together, your dough will ultimately tear.
\begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{tearing-dough}
\caption{My dough tearing after 24~hours of no activity.}%
\caption[Dough tearing]{My dough tearing after 24~hours of no activity.}%
\label{fig:tearing-dough}
\end{figure}
@@ -514,7 +517,7 @@ time the acetic acid-producing bacteria will perish from your starter.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{parbaked-bread.jpg}
\caption{A half-baked bread, known as \emph{parbaked}.}%
\caption[Half-baked bread]{A half-baked bread, known as \emph{parbaked}.}%
\label{fig:parbaked-bread}
\end{figure}

191
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -3,9 +3,9 @@ freestanding wheat sourdough bread.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding sourdough bread next to bread made in a loaf pan.
Freestanding sourdough is considered the supreme discipline of sourdough
bread by many bakers.}
\caption[Freestanding and loaf pan bread]{A freestanding sourdough bread
next to bread made in a loaf pan. Freestanding sourdough is considered
the supreme discipline of sourdough bread by many bakers.}
\end{figure}
Freestanding sourdough bread is my favorite
@@ -99,12 +99,14 @@ main dough.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-wheat-sourdough-starter-process.tex}
\caption{The process to check your sourdough starter when making wheat-based doughs. In practice
I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of
\qtyrange{50}{60}{\percent}. So you would have half the shown water quantities, i.e., if the
chart shows \qty{100}{\gram} of water, use \qtyrange{50}{60}{\gram} of water
for your stiff starter.}%
\caption[Process to prepare your starter before baking]{The process to check
your sourdough starter when making wheat-based doughs. In practice
I~frequently use a stiff sourdough starter. The stiff starter features
enhanced yeast activity. In that case, you can use the same ratios as
shown in the chart except for the water quantity. The stiff starter has
a hydration of \qtyrange{50}{60}{\percent}. So you would have half the
shown water quantities, i.e., if the chart shows \qty{100}{\gram} of
water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
\label{fig:process-starter-wheat-sourdough}
\end{center}
\end{figure}
@@ -372,8 +374,8 @@ to feed your starter.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{window-pane-effect}
\caption{The window pane test allows you to see if you developed your gluten
well enough.}
\caption[The window pane test]{The window pane test allows you to see if you
developed your gluten well enough.}
\end{figure}
@@ -515,8 +517,9 @@ environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb]
\begin{center}
\input{tables/table-starter-usage-activity.tex}
\caption{A table visualizing how much sourdough starter to use
depending on temperature and the starter's activity level.}
\caption[Quantity of sourdough]{A table visualizing how much sourdough
starter to use depending on temperature and the starter's activity
level.}
\end{center}
\end{table}
@@ -576,11 +579,11 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
\caption{A schematic visualization of
automatic gluten development. The doughs are not kneaded, just initially
mixed. Note how dough strength
deteriorates over time as enzymes break down the flour. The effect
is accelerated for sourdough due to the bacteria's gluten proteolysis.}%
\caption[Dough strength over time without kneading]{A schematic
visualization of automatic gluten development. The doughs are not
kneaded, just initially mixed. Note how dough strength deteriorates
over time as enzymes break down the flour. The effect is accelerated for
sourdough due to the bacteria's gluten proteolysis.}%
\label{fig:wheat-yeast-sourdough-degradation}
\end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -622,10 +625,10 @@ dough to stick to the container.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough}
\caption{A schematic visualization of
gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum
dough strength.}%
\caption[Dough strength over time with kneading]{A schematic visualization
of gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum dough
strength.}%
\label{fig:dough-strength-sourdough}
\end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -638,10 +641,10 @@ the sign of a not well enough developed gluten network.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-surface-touchpoints}
\caption{A schematic visualization of how a rough dough surface
creates more touch points compared to a smooth dough surface.
By touching the rough surface the dough will swell and get into
contact with more areas of your hand.}%
\caption[Touching the dough surface]{A schematic visualization of how a rough
dough surface creates more touch points compared to a smooth dough
surface. By touching the rough surface the dough will swell and get into
contact with more areas of your hand.}%
\label{fig:dough-touch-points}
\end{figure}
@@ -673,9 +676,10 @@ new bakers commit.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-ball-steps}
\caption{The transformation of a sticky dough blob to a dough
with a smooth surface. The goal is to reduce surface touchpoints
with your hands to make the dough less sticky when working it.}%
\caption[Creating a smooth surface]{The transformation of a sticky dough
blob to a dough with a smooth surface. The goal is to reduce surface
touchpoints with your hands to make the dough less sticky when working
it.}%
\label{fig:dough-ball-steps}
\end{figure}
@@ -740,8 +744,9 @@ underfermented dough.
\begin{table}[!htb]
\begin{center}
\input{tables/table-fermentation-effects.tex}
\caption{The different stages of sourdough fermentation and the
effects on crumb, alveoli, texture, and overall taste.}
\caption[Stages of sourdough fermentation]{The different stages of
sourdough fermentation and the effects on crumb, alveoli, texture,
and overall taste.}
\end{center}
\end{table}
@@ -765,10 +770,11 @@ machine.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-bulk-fermentation.tex}
\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.}%
\caption[Process to check the bulk fermentation]{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{center}
\end{figure}
@@ -801,8 +807,9 @@ that you are happy with.
\begin{table}[!htb]
\begin{center}
\input{tables/table-dough-size-increase.tex}
\caption{Reference values for how much size increase to aim for with
an aliquot jar depending on the dough's protein content.}
\caption[Increase of size versus protein content]{Reference values for
how much size increase to aim for with an aliquot jar depending on
the dough's protein content.}
\end{center}
\end{table}
@@ -815,8 +822,9 @@ dough exactly on point.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{aliquot-before-after}
\caption{An aliquot jar to monitor the dough's fermentation progress.
It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
\caption[Aliquot Jar]{An aliquot jar to monitor the dough's fermentation
progress. It took 10~hours for the dough to reach a \qty{50}{\percent}
size increase.}
\end{figure}
While the aliquot sample has enabled me to consistently bake
@@ -881,8 +889,8 @@ the fermentation or extend it a little bit.
\begin{table}[!htb]
\begin{center}
\input{tables/table-ph-values-dough.tex}%
\caption{Example pH values for the different breakpoints of my own
sourdough process.}%
\caption[Dough's pH during bread preparation]{Example pH values for
the different breakpoints of my own sourdough process.}%
\label{table:sample-ph-values}
\end{center}
\end{table}
@@ -933,9 +941,9 @@ for your sourdough composition.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{bulk-finished-dough}
\caption{A dough in a good state to finish bulk fermentation. Notice
the tiny bubbles on the dough's surface. They are a sign that the dough
is inflated well enough.}
\caption[Dough at the end of bulk fermentation]{A dough in a good state to
finish bulk fermentation. Notice the tiny bubbles on the dough's surface.
They are a sign that the dough is inflated well enough.}
\end{figure}
Look out for bubbles on the surface of your dough. They
@@ -980,8 +988,9 @@ bread would feature an excellent, very tangy taste.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-being-glued}
\caption{A dough where two sticky sides are being glued together using
a stretch and fold. This process creates excellent dough strength.}
\caption[Gluing dough]{A dough where two sticky sides are being glued
together using a stretch and fold. This process creates excellent dough
strength.}
\end{figure}
In this section, you will learn all you need to know about stretching and
@@ -1028,8 +1037,8 @@ your crumb.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stretch-and-fold-steps}
\caption{An overview of the steps involved to perform stretch and folds
for wheat-based doughs.}%
\caption[Stretch and fold steps]{An overview of the steps involved to perform
stretch and folds for wheat-based doughs.}%
\label{figure:stretch-and-fold-steps}
\end{figure}
@@ -1078,8 +1087,9 @@ in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
\caption{A dough during bulk fermentation that has flattened out. To improve
its dough strength, a stretch and fold should be applied.}
\caption[A flattened out dough]{A dough during bulk fermentation that has
flattened out. To improve its dough strength, a stretch and fold should
be applied.}
\end{figure}
Now, the reasonable amount of stretch and folds you should do greatly depends on how much you
@@ -1102,8 +1112,8 @@ batch. It is optional if you are making a single loaf.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-dividing-preshaping.tex}
\caption{Dividing is only required when you are making multiple loaves in a
single dough batch.}%
\caption[Dividing decision tree]{Dividing is only required when you are
making multiple loaves in a single dough batch.}%
\label{fig:dividing-decision-tree}
\end{center}
\end{figure}
@@ -1159,8 +1169,9 @@ way to save such dough is to use a loaf pan.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{preshape-direction}
\caption{Drag the dough in the direction of the rough surface area. This
way you minimize the movements required to complete the step.}%
\caption[Dragging direction]{Drag the dough in the direction of the rough
surface area. This way you minimize the movements required to complete
the step.}%
\label{fig:preshape-direction}
\end{figure}
@@ -1216,8 +1227,8 @@ your environment.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-shaping-process.tex}
\caption{A schematic visualization of the shaping process including checks
for an overfermented dough.}%
\caption[Shaping process]{A schematic visualization of the shaping process
including checks for an overfermented dough.}%
\label{fig:shaping-decision-tree}
\end{center}
\end{figure}
@@ -1252,8 +1263,8 @@ batard bread rolls.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-1-flour-applied}
\caption{A dough that has flour applied to its surface. This is
the first step of the shaping process.}%
\caption[Step 1 of shaping process]{A dough that has flour applied to its
surface. This is the first step of the shaping process.}%
\label{fig:shaping-flour-surface}
\end{figure}
@@ -1273,9 +1284,9 @@ the surface.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-2-flipped-over}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop. The sticky side
is used as glue to hold the dough together.}
\caption[Step 2 of shaping process]{A flipped-over dough. Note how the
sticky side is facing you while the floured side is facing the
countertop. The sticky side is used as glue to hold the dough together.}
\end{figure}
With gentle hands, carefully remove the dough from the surface. If
@@ -1293,8 +1304,9 @@ sticky side is facing you.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-3-rectangular}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop.}%
\caption[Step 3 of shaping process]{A flipped-over dough. Note how the
sticky side is facing you while the floured side is facing the
countertop.}%
\label{fig:shaping-rectangular-dough}
\end{figure}
@@ -1314,9 +1326,10 @@ your dough with the shown dough.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-4-folding}
\caption{The process of folding a batard. Note how the rectangle is first glued
together and then rolled inwards to create a dough roll. Ultimately the edges
are sealed to create a more uniform dough.}%
\caption[Step 4 of shaping process]{The process of folding a batard. Note
how the rectangle is first glued together and then rolled inwards to
create a dough roll. Ultimately the edges are sealed to create a more
uniform dough.}%
\label{fig:shaping-folding}
\end{figure}
@@ -1372,8 +1385,9 @@ from the other side as well.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-6-prepare-proofing}
\caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
is now facing you. The floured previous top side is facing downwards.}%
\caption[Step 5 of shaping process]{The shaped dough is ready for proofing
in the banneton. Note how the seam side is now facing you. The floured
previous top side is facing downwards.}%
\label{fig:shaping-prepare-proofing}
\end{figure}
@@ -1438,8 +1452,9 @@ of retarding and flavor development.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-proofing-process.tex}
\caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
depends on your availability and schedule.}%
\caption[Proofing process]{A schematic overview of the different steps of
the sourdough proofing process. The proofing technique to choose depends
on your availability and schedule.}%
\label{fig:proofing-process}
\end{center}
\end{figure}
@@ -1477,9 +1492,9 @@ morning.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-13-finger-poke-test}
\caption{The finger poke test is a very reliable method to check
if your dough has been properly proofed. If the induced dent is still
visible 1 minute later, your dough can be baked.}%
\caption[The finger poke test]{The finger poke test is a very reliable
method to check if your dough has been properly proofed. If the induced
dent is still visible one minute later, your dough can be baked.}%
\label{fig:shaping-finger-poke}
\end{figure}
@@ -1570,9 +1585,10 @@ makes the final pattern look more visually appealing.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{the-ear}
\caption{The ear is a characteristic that can be achieved on wheat sourdough
when fermenting and scoring your dough with the perfect technique. It offers additional
flavor and great texture when eating the bread.}%
\caption[Bread's ear]{The ear is a characteristic that can be achieved on
wheat sourdough when fermenting and scoring your dough with the perfect
technique. It offers additional flavor and great texture when eating the
bread.}%
\label{fig:the-ear}
\end{figure}
@@ -1584,11 +1600,11 @@ banneton should now be facing you.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{artistic-scoring}
\caption{A loaf by Nancy~Anne featuring an artistic scoring pattern.
The high contrast was achieved by rubbing the
dough's surface with rice flour before baking. Her Instagram
account ``simply.beautiful.sourdough'' is specialized to showcase
beautiful artistic scoring patterns.}%
\caption[Artistic scoring]{A loaf by Nancy~Anne featuring an artistic
scoring pattern. The high contrast was achieved by rubbing the dough's
surface with rice flour before baking. Her Instagram account
\texttt{simply.beautiful.sourdough} is specialized to showcase beautiful
artistic scoring patterns.}%
\label{fig:artistic-scoring}
\end{figure}
@@ -1603,9 +1619,10 @@ a good loaf into a great loaf.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The \qty{45}{\angle} angle at which you score the dough is relative to the surface of the dough.
When scoring more towards the side, you have to adjust the angle to achieve the ear on your
bread.}%
\caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the
dough is relative to the surface of the dough. When scoring more towards
the side, you have to adjust the angle to achieve the ear on your
bread.}%
\label{fig:scoring-angle}
\end{figure}
@@ -1630,9 +1647,9 @@ will become a lot easier.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{dry-dough-surface}
\caption{By applying flour to your dough's surface after shaping, the outer part
of the dough dries out a little bit. This makes scoring a lot easier as the incision
is less likely to tear.}%
\caption[Drying the dough surface]{By applying flour to your dough's surface
after shaping, the outer part of the dough dries out a little bit. This
makes scoring a lot easier as the incision is less likely to tear.}%
\label{fig:dried-out-dough-scoring}
\end{figure}