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book/wheat-sourdough/wheat-sourdough.tex
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@@ -1,9 +1,4 @@
In this chapter, you will learn how to make
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.
gh bread next to bread made in a loaf pan.
Freestanding sourdough is considered the supreme discipline of sourdough bread by many bakers.
}
\end{figure}
@@ -201,7 +196,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
\item 100 g of whole wheat flour
\item \textbf{500 g of flour in total}
\item 300 g-450 g of room temperature water (60 percent up to 90 percent). More on
this topic in the next chapter.
this topic in the next chapter.
\item 50 g of stiff sourdough starter (10 percent)
\item 10 g of salt (2 percent)
\end{itemize}
@@ -240,7 +235,7 @@ protein value, the more water can be used.
Some bakers like to use highly hydrated doughs to create fluffier bread.
\footnote{Sometimes it almost feels like a comparison of skill value between bakers. The
more water they can handle, the more skillful the baker.} The reason for this
more water they can handle, the more skillful the baker.} The reason for this
is the dough's improved extensibility. The wetter the dough, the easier it is
for the dough to be stretched. When you pull it, the dough will hold its
shape. In comparison, a very stiff (low hydration) dough will maintain its
@@ -443,8 +438,8 @@ Autolysis describes the process of just mixing flour and water and letting
this sit for a period of around 30 minutes up to several hours. After this
process is completed, the sourdough starter and salt are added to the
dough.\footnote{I have tested adding the salt at the start and end of the
autolysis process and could not notice a difference. Based on my current
understanding, the importance of adding salt later seems to be a myth.}
autolysis process and could not notice a difference. Based on my current
understanding, the importance of adding salt later seems to be a myth.}
The overall time that flour and water are in contact is extended. Thus you get the
beneficial enzymatic reactions that improve the taste and characteristics of the
@@ -474,9 +469,9 @@ these 5 hours, the enzymes have not broken down the flour enough. This means
the dough might not be as elastic as it should be. Furthermore, not enough
sugars have been released and thus the flavor after baking is not good enough.
\footnote{I have not seen studies yet looking at enzymatic speeds depending on
the temperature. But I assume the higher the temperature, the faster these
reactions. This goes up until a point when the enzymes break down under
heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
the temperature. But I assume the higher the temperature, the faster these
reactions. This goes up until a point when the enzymes break down under
heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
reactions before the microorganism fermentation begins. This way after 2 hours
of autolysis (an example) and 5 hours of fermentation the dough is in the
perfect state before beginning proofing.
@@ -520,9 +515,9 @@ would cause the dough to break down too much. In this case, I would opt for 5
percent sourdough starter to slow the whole process down to reach the 8 to 12
hour window again. If it is very hot, I might use as little as 1 percent
sourdough starter.\footnote{Please take these values with a grain of salt as
they depend on your flour and your sourdough starter. These are values that
you have to experiment with. After baking a couple of breads you will be able
to read your dough much better.} You have to play with the timings on your own.
they depend on your flour and your sourdough starter. These are values that
you have to experiment with. After baking a couple of breads you will be able
to read your dough much better.} You have to play with the timings on your own.
Rather than relying on timing though, I will show you a much better and more precise approach
by using a fermentation sample. This will be covered later in this chapter.
@@ -584,8 +579,8 @@ hydrated dough and waiting your gluten network automatically forms. You still
have to mix and homogenize the ingredients. You wait a few minutes just to
find your dough having developed incredible dough strength with no additional
kneading.\footnote{Give it a shot yourself. The automatic formation of gluten
networks is an amazing phenomenon that still fascinates me every time I am
making dough.}
networks is an amazing phenomenon that still fascinates me every time I am
making dough.}
If you over-hydrate your dough at the beginning it becomes more difficult
for the gluten chains to form. The molecules are not as close together in
@@ -929,11 +924,11 @@ pickled food. Depending on the acidity you can judge how
far the dough is in the fermentation process. The final bread
will taste less sour. That's because a lot of acidity evaporates
during baking.\footnote{More on this topic later.
Just by baking longer and/or shorter, you can control
the tang of your final baked bread. The longer
you bake, the less sour the final loaf. The shorter,
the more acidity is still inside the bread. The resulting
loaf will be sourer.}
Just by baking longer and/or shorter, you can control
the tang of your final baked bread. The longer
you bake, the less sour the final loaf. The shorter,
the more acidity is still inside the bread. The resulting
loaf will be sourer.}
When touching the dough, it should feel tacky
on your hands. The dough should also be less sticky
@@ -973,9 +968,9 @@ 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
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
@@ -997,9 +992,9 @@ process as crumb building. Careful folds ensure that your final dough's crumb
is not overly wild featuring large cavities. If you notice overly
large areas in your final dough's crumb, then you might be able to fix that
by applying more stretch and folds.\footnote{In many cases these cavities can
also happen when a dough does not ferment enough. The crumb is commonly called
Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture}
also happen when a dough does not ferment enough. The crumb is commonly called
Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture}
"\nameref{section:debugging-crumb-strucuture}" for more information on reading
your crumb.
@@ -1039,12 +1034,12 @@ clockwise and then repeat the process once again. Rotate the container another 1
and repeat the fold one last time. By doing so you have applied 4 folds in total. Your
dough should now stay in place and resist flowing outwards.
\footnote{Please also refer to \cite{stretch+and+fold+technique} for a video showing
you how to best perform the technique.}
you how to best perform the technique.}
In theory, there is no limit to how often you can stretch and fold. You could
apply one every 15 minutes. If your dough has enough dough strength already,
applying additional folds is just a waste of time.\footnote{You could do it just to better understand how the
dough feels in your hands at different fermentation stages.} If you apply a
dough feels in your hands at different fermentation stages.} If you apply a
large number of consecutive folds, the outer layer of gluten
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
@@ -1367,17 +1362,17 @@ with a kitchen towel inside.
The currently top-facing floured surface will be downwards-facing in your banneton.
By doing so the banneton can be flipped
over before baking, releasing the dough.\footnote{The same
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.}
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
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.
@@ -1485,8 +1480,8 @@ within the next 3 hours.
The dough will initially proof at the same rate as the room temperature dough.
As the dough cools down the rate of fermentation slows. Ultimately at below
4°C (40°F) the fermentation comes to a halt. \footnote{The actual temperature
depends on the bacteria and yeast you cultivated in your sourdough
starter.} The dough can rest in the fridge for up to 24 hours. In some
depends on the bacteria and yeast you cultivated in your sourdough
starter.} The dough can rest in the fridge for up to 24 hours. In some
experiments, the dough was still good even 48 hours later. Interestingly,
there is a limit to fridge proofing. I can only explain this with continuous
fermentation activity at low temperatures.