diff --git a/book/baking/baking-example.jpg b/book/baking/baking-example.jpg new file mode 100644 index 0000000..e118dcd Binary files /dev/null and b/book/baking/baking-example.jpg differ diff --git a/book/baking/baking-experiment-temperatures.png b/book/baking/baking-experiment-temperatures.png new file mode 100644 index 0000000..7349647 Binary files /dev/null and b/book/baking/baking-experiment-temperatures.png differ diff --git a/book/baking/baking-process-overview.jpg b/book/baking/baking-process-overview.jpg new file mode 100644 index 0000000..6f57b36 Binary files /dev/null and b/book/baking/baking-process-overview.jpg differ diff --git a/book/baking/baking-process-stage-2.jpg b/book/baking/baking-process-stage-2.jpg new file mode 100644 index 0000000..c22faac Binary files /dev/null and b/book/baking/baking-process-stage-2.jpg differ diff --git a/book/baking/baking-process-steam.jpg b/book/baking/baking-process-steam.jpg new file mode 100644 index 0000000..900f408 Binary files /dev/null and b/book/baking/baking-process-steam.jpg differ diff --git a/book/baking/baking-too-hot.jpeg b/book/baking/baking-too-hot.jpeg new file mode 100644 index 0000000..ec62182 Binary files /dev/null and b/book/baking/baking-too-hot.jpeg differ diff --git a/book/baking/baking.tex b/book/baking/baking.tex new file mode 100644 index 0000000..9f796f4 --- /dev/null +++ b/book/baking/baking.tex @@ -0,0 +1,308 @@ +Baking refers to the part of the process where you are loading +your dough into the oven. This is typically done after your +dough has gone through the bulk fermentation and proofing stage. + +Some other breads like flat breads +could also be baked on the stove. This chapter is focusing on the +home oven though. + +As the dough heats up the 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 ro 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}[!htb] + \centering + \resizebox{\textwidth}{!}{% + \begin{tabular}{|l|l|l|} + \hline + \textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \hline + 60 - 140 & Sterilisation & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \hline + 75 - 167 & Gel building & \begin{tabular}[c]{@{}l@{}}A gel builds on the surface persisting\\ your dough's structure. It is still\\ extensible and can spring in the\\ oven\end{tabular} \\ \hline + 100 - 212 & Water evaporates & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \hline + 118 - 244 & Acetic acid evaporates & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \hline + 122 - 252 & Lactic acid evaporates & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \hline + 140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \hline + 170 - 338 & Caramelization & \begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your bread a distinct flavor\end{tabular} \\ \hline + \end{tabular}% + } + \caption{The different stages of the baking process and their impact on your bread} +\end{table} + +At around 60°C (140°F) the microbes in your dough start to die. +There are rumors that until this happens the microbes produce +a lot of CO2, resulting in the dough's expansion. This temperature +is however reached quickly. Furthermore stress makes the microbes +enter sporulation mode in order to focus on spreading genetics. +More research should be done here to validate or invalidate this +claim. + +At 75°C (167°F) the surface of your dough turns into a gel. It +holds together nicely and is still extensible. This gel is essential +for oven spring as it retains the gas of your dough very well. + +At around 100°C (212°F) the water starts to evaporate out of your +dough. If this wasn't the case your dough would taste soggy and +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 +more moist. The consistency will be different. + +Another often undervalued step is the evaporation of acids. At +118°C (244°F) the acetic acid in your dough starters to evaporate. +Shortly after at 122°C (252°F) the lactic acid begins evaporating. +This is crucial to understand and opens a door to many interesting +ways to influence your final bread's taste. As more and more water +begins to evaporate the acids in your dough become more concentrated. +There is less water but in relation you have more acids. So a shorter +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. +They will be more concentrated. In absolute units though they +will become less and less. The longer you bake the less sour +your bread is going to be. So by baking you can +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.} +\end{figure} + +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? + +As the temperature increases +the crust thickens. The maillard reaction kicks in further deforming +proteins and starches. The outside of your dough starts to become +browner and crisper. This process begins at around 140°C (284°F) + +Once the temperature increases even more to around 170°C (338°F) +the caramelization process begins. The remaining sugars the microbes +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 like. +\footnote{This really depends a lot on your personal preference. +Some people prefer a darker crust, others prefer a more pale crust. +It's better to build less crust than too much. You can always just +heat your bread in the oven one more time to continue building a +darker crust.} + +The best option to know that your dough is done is to take +the temperature of your dough. You can use a barbecue thermometer +to measure it. Once the core temperature is at around 92°C (197°F) +you can stop the baking process. This is typically not done though +as the crust hasn't been built yet.\footnote{The thermometer is +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 +many times and ended up having a semi baked dough.} + +Once your dough has finished baking it is ready to eat. Your +dough has turned into a bread. At this +point your bread is sterile as the temperature was too hot for +for the microorganisms to survive. + +\section{The role of steam} + +Steam is essential when baking as it helps to counter premature +crust building. During the first stage of the bake the dough +increases in size. The water in your dough evaporates and pushes +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} +\end{figure} + +Normally under high heat a crust would form. Just like +if you were to bake vegetables in your home oven. At some point +they become darker and crisper. This is the same thing that +happens with your dough. You want to delay this process +as long as possible until your dough no longer expands. +Expansion stops when most of the microbes have died and +the evaporating water no longer stays inside the alveoli. +The stronger the gluten network the more gas can be retained +during the baking process. This gluten network at some point +loses its ability to contain gas as the temperature heats +up. The dough stops to increase in size. The steam plays +an important role as it condenses and evaporates on top +of your dough. The surface temperature is rapidly increasing +to around 75°C (160°F). At this temperature the gel starts +to build. This gel is still extensible and allows expansion. +Without the steam the dough would never enter the gel stage, +but instead directly go to the maillard reaction zone. You +want your dough to stay in this gel stage as long as possible +to achieve maximum expansion.\footnote{You can remove your +dough from the oven after 5 minutes to see the gel. You will notice +that it holds the doughs 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} +\end{figure} + +When not steaming enough you will notice that the scoring +incisions do not properly open up during the bake. They stay +closed as the dough is unable to push through the crust. + +Furthermore a common sign is, that you have larger pockets +of air towards the crust of your dough. As the dough increases +vertically expansion is halted by the crust. The pockets +of air converge into larger pockets as pressure increases. +This can also happen when you are baking at a too hot temperature. + +The more you steam the softer your dough's crust is. You will never +enter the maillard and caramelization stage. This +is the reason why the source of steam is removed +for the second stage of the bake. No more expansion can +happen and you can focus on building a crust. If you +would like a soft crust you can steam your dough all the +way. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{baking-too-hot.jpeg} + \caption{A submission by Karomizu showing a bread that has been baked + at a too hot 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} + +Dutch ovens are an ideal way to bake with a lot of +steam. They are not fully sealed. Regardless though +as water evaporates from your dough it will create a steamy +environment allowing your dough to rise. It really +makes baking in a home oven very easy. + +When using a dutch oven make sure to preheat it properly, +this way your dough will not stick to it. You can also +use additional semolina flour or parchment paper. Another +good trick is to spritz your dough with a bit of water. +To create more steam you could also place a small ice cube +next to your main dough. + +I have been using a dutch oven myself for a long time. They +have issues though. They are relatively heavy. It is dangerous +to operate hot cast iron ovens. Especially when working with steam +you have to be very careful. Furthermore +they are expensive to buy. Then your dutch oven is made out +of cast iron you have to season it from time to time. This takes +time. + +The biggest disadvantage though is +capacity. You can only bake a single bread at the +same time. In many cases it makes sense to bake multiple +loaves in one go. It makes the whole process more +efficient as you have to knead less per loaf. The time it +takes to make one bread significantly reduces. Furthermore +you don't require as much energy. You don't have +to preheat your oven twice for each individual loaf. + + +\section{Inverted tray method} + +The inverted tray method simulates a dutch oven. +By placing another tray on top of your dough the steam +created from the dough and water source stays +around your dough. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{baking-process-overview.jpg} + \caption{The full inverted tray method process} +\end{figure} + + +The biggest advantage of this method compared to the +dutch oven is scalability. You can bake multiple loaves +at the same time. In my case that is around 2 freestanding +loaves and 4 loaves in a loaf pan. + +For the inverted tray you will need the following tools: +\begin{itemize} +\item 2 trays +\item 1 heat resistant bowl +\item Boiling water +\item Oven gloves +\item Optional parchment paper +\end{itemize} + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{baking-example.jpg} + \caption{My home oven setup} +\end{figure} + +These are the steps to follow with the inverted tray method +\begin{enumerate} +\item Preheat the the oven to around 230°C (446°F) +Preheat one of the trays +\item Bring water to boil +\item Place your doughs on a piece of parchment paper. You +can also place each on a tiny piece of parchment paper +this makes loading the dough easier. If you don't +have it or don't want to use it, you can opt for +semolina flour. It helps to make the tray non stick +\item Take out your hot tray and place it +on a cooling rack, or on something else that +is heat resistant +\item Score your doughs +\item Place your doughs on the hot tray +\item Place the cold tray in your oven in an inverted position +\item Move your hot tray including the loaves back +to the oven +\item Place the boiling water in the heat resistant +water bowl. I have added rocks to it, it helps +to improve the steam even further. This is optional +\item Close the oven +\item After 30 minutes remove the top tray. Also remove the bowl with water +\item Finish baking your bread until you have reached your desired +crust color. In my case this is another 15-25 minutes typically. +\end{enumerate} + +\section{Conclusions} + +\begin{table}[] + \centering + \resizebox{\textwidth}{!}{% + \begin{tabular}{|l|l|l|l|} + \hline + \textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \hline + Gas & No & No & Yes \\ \hline + \begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \hline + \begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \hline + Steam & Yes & Yes & Yes \\ \hline + \end{tabular}% + } + \caption{An overview of ovens and their different baking methods} +\end{table} + +Depending on your home oven a different method +of steaming should be used. Generally most ovens +are made to vent out most of the steam during the +bake. They are typically not fully closed. During +baking you want to dry out whatever you are baking. +This is ideal if you are baking vegetables and +want them to dry out. For baking though this is +highly problematic. As described earlier, you +want there to be as much steam as possible. + +If you are using a gas based oven the only option +is to utilize a dutch oven. The same is true when you +are using a convection oven with a fan that +can not be disabled. When using a convection +oven with a fan that can be turned off, you can +opt to use the cost efficient inverted tray +method. + +If you are in the luxurious +position to own a steam oven, things are easier. +Just activate the steam function and you are +good to go. Placing an additional tray on top of your +dough during the bake helps to bake with indirect +heat. You remain in the gel zone longer and +will experience more oven spring. \ No newline at end of file diff --git a/book/book.tex b/book/book.tex index c65ed7c..6c1ecc3 100644 --- a/book/book.tex +++ b/book/book.tex @@ -27,8 +27,11 @@ {./troubleshooting/crumb-structures/} {./history/} {./images/external/} + {./baking/} } +\interfootnotelinepenalty=10000 + \advance\cftsecnumwidth 0.5em\relax \advance\cftsubsecindent 0.5em\relax \advance\cftsubsecnumwidth 0.5em\relax @@ -90,6 +93,7 @@ \section{Optional Preshaping} \section{Shaping} \section{Proofing} +\section{Scoring} \chapter{Non wheat bread basics} \section{Ingredients} @@ -98,10 +102,7 @@ \section{Proofing} \chapter{Baking} -\section{The role of steam} -\section{Temperature} -\section{Home oven setup} -\section{Dutch ovens} +\input{baking/baking} \chapter{Storing bread} \section{Fridge}