Mix-ins Chapter (#319)

* Mixins

This adds additional photos and ideas to the mixins chapter.

* Fix order

book/book.tex

@@ -42,7 +42,8 @@
 
 \input{non-wheat-sourdough/non-wheat-sourdough}
 
-% \input{mix-ins/mix-ins.tex}
+\input{mix-ins/mix-ins.tex}
+
 \input{baking/baking}
 
 \input{storing-bread/storing-bread}

book/mix-ins/mix-ins.tex

@@ -1,183 +1,280 @@
 \chapter{Mix-ins}%
 \label{ch:mix-ins}
 \begin{quoting}
-    This work-in-progress chapter will describes altering and additions you
-    could make to your dough to create beautiful or different tasting loafs.
+  In this chapter, you will learn about the fascinating world of sourdough
+  mix-ins. Discover how these additions can elevate your bread, enhancing
+  flavor, adding vibrant colors, and creating delightful textures that make
+  each loaf a culinary masterpiece.
 \end{quoting}
 
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{pumpkin-sourdough}
+  \caption[Pumpkin sourdough softbuns]{These soft pull-apart sourdough
+    buns have been made with the addition of pumpkin purée. The mashed pumpkin
+    adds flavor and hydration to the dough.}%
+\end{figure}
+
 A loaf of wheat sourdough has a very pure aesthetic. Good craftsmanship and
-precision transforms the ingredients into simple, but delicious food. With
+precision transform the ingredients into simple, but delicious food. With
 mix-ins, the basic recipe can become the starting point for a whole world of
 modifications to try and combine. Think of the loaf of bread as a blank canvas
 to express yourself.
 
-One approach to sort through the options is to categorize mix-ins by shape
-(the transition between these categories is somewhat fuzzy):
+\section{Categories}
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{pumpkin-on-flour}
+  \caption[Pumpkin puré]{A common mix-in technique is to replace some of
+    the dough's water with another liquid. In this case, puréd pumpkin replaced
+    some of the water. When adding puré to the dough only slowly add
+    additional water as the puré slowly releases additional water to the
+    dough.}%
+\end{figure}
+
+One approach to categorizing the mixins is to look at their respective shape.
+However, the transition between these categories is somewhat fuzzy:
+
 \begin{itemize}
   \item Liquids: Integrate homogeneously into the dough, may replace some of
-      the water. Examples: Milk, oil, spinach juice.
+      or all of the water. Examples: Milk, butter, oil, spinach juice, tomato
+      juice, eggs
   \item Powders: Integrate homogeneously into the dough, may replace some of
-      the flour. Examples: Rye flour, semolina, cocoa, ground spices.
+      the flour. Examples: Milk powder, semolina, cocoa, spices
   \item Small bits: Individually visible in the final loaf, small enough to
-      distribute somewhat evenly throughout the dough. Examples: Seeds (poppy
-      seeds, sesame, pumpkin seeds), whole spices (coriander).
+      distribute somewhat evenly throughout the dough. Examples: Seeds (wheat
+      berries, rye berries, poppy seeds, sesame, pumpkin seeds,
+      flax seeds), whole spices (coriander)
   \item Chunks: Larger pieces that will only be present in the occasional bite
       when eating a slice of your bread. Examples: dried tomatoes, chunks of
-      cheese,
+      cheese, chunks of chocolate
 \end{itemize}
 
-Another categorization approach looks at the changes to the bread. Most
-mix-ins actually impact multiple aspects.
+Another categorization approach looks at the changes to the bread:
+
 \begin{itemize}
   \item Flavor: Significantly changes the taste of the bread. Examples: rye
-      flour, spices.
+      flour, corn flour, spices, sugar.
   \item Color: Significantly changes the look of the bread. Examples: cocoa,
-      squid ink, beetroot juice.
+      squid ink, beetroot juice, tomato juice.
   \item Texture: Significantly changes the feeling in the mouth when eaten.
       Examples: Cheese (gummy), seeds (crunchy), olives (squishy chunks).
 \end{itemize}
 
+Many of the above-listed mix-ins can't be pinpointed to a single category. They
+change multiple aspects of the final bread at the same time.
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{seeded-sourdough}
+  \caption[Seeded sourdough]{In this case a combination of flax, sunflower and
+    sesame was added to the dough. The seeds will slightly dehydrate the dough
+    during fermentation and thus adding a bit more water (\qtyrange{1}{2}{\percent}) is advised.}%
+\end{figure}
+
 Mix-ins affect the structure of the dough. One aspect is the impact on
 hydration. Some mix-ins absorb a lot of water when added to the dough, so you
 have to increase the amount of water to achieve the same dough consistency.
 The other impact is on the gluten network. Bits and chunks disrupt the gluten
-network, and may reduce the rise. All of this depends on the amount of mix-ins
+network and may reduce oven spring during baking. All of this depends on the amount of mix-ins
 used. A good rule of thumb is to add \qtyrange{10}{20}{\percent} of the amount
 of flour in most mix-ins, reduced to around \qtyrange{1}{5}{\percent} of the
 amount of flour for spices.
 
 An important factor is also the mix-in's behavior during baking. Particularly
 chunks may bake differently than dough, and either melt (cheese) leaving holes
-inside, or char when peeking through the crust (\eg, vegetables). These
-problems can be mitigated to some degree with the right preparation (\eg,
-chopping into smaller pieces, soaking dry ingredients in water or oil first,
+inside, or char when peeking through the crust (\eg~vegetables). These
+problems can be mitigated to some degree with the right preparation (\eg~chopping
+into smaller pieces, soaking dry ingredients in water or oil first,
 or squeezing out excess moisture).
-% potential reference to link: https://food52.com/blog/25521-additions-to-sourdough-bread-ideas
 
 \section{Examples}
 
-The following is a list of common mix-ins and their peculiarities:
+The following is a list of common mix-ins and their peculiarities. They can be
+intercombined depending on your preference.
 
 \subsection{Flours}
-These are powders. Usually you want to just replace some fraction of the
+These are powders. Usually, you want to just replace some fraction of the
 regular bread flour. Different flours change the taste of the bread and
 usually moderately affect the color.
 \begin{itemize}
   \item Whole wheat flour (substitute any amount, makes the bread taste more
       complex, nutty)
   \item Rye flour (very hearty, nutty, malty taste)
-  \item Semolina (supports mediterranean flavors)
+  \item Enzymatic malt (malty taste, improves enzymatic activity). The malt is
+    a great addition when making quicker yeast-based doughs.
+  \item Semolina (supports Mediterranean flavors)
   \item Cocoa (replace \qty{10}{\percent} of the flour for a black loaf, goes
       great with sweet toppings)
+  \item Corn flour
+  \item Potato flour
 \end{itemize}
 
 \subsection{Liquids}
-Substitute some of the water with a different liquid, affecting taste and
-texture.
+
+Instead of using water, you can substitute it with a different liquid,
+affecting taste and texture.
+
 \begin{itemize}
-  \item Coffee
   \item Beer
-  \item Olive oil (mediterranean)
-  \item Milk (for sweet, soft breads)
+  \item Butter
   \item Buttermilk
+  \item Cereal milk (the leftover milk from eating cereals)
+  \item Coffee
+  \item Eggs
+  \item Fruit/vegetable juices (also see section~\ref{section:colors})
+  \item Milk (for sweet, soft breads)
+  \item Mashed potatoes
+  \item Mashed sweet potatoes. Bolo do caco is a typical bread from Madeira,
+    made from \qty{50}{\percent} wheat flour and \qty{50}{\percent} mashed potatoes.
+  \item Olive oil (Mediterranean)
 \end{itemize}
 
 \subsection{Colors}
-These drastically change the color of the bread.
+\label{section:colors}
+Some mix-ins will change the color and flavor of your bread. Common colorings
+include:
+
 \begin{itemize}
   \item Beetroot juice (red)
+  \item Blueberry juice (blue)
+  \item Blue butterfly pea flower powder (blue)
   \item Carrot juice (orange)
+  \item Pear juice (pink)
   \item Spinach juice (green)
   \item Squid ink (black)
+  \item Strawberry juice (red)
+  \item Tomato juice (red)
 \end{itemize}
 
 \subsection{Seeds and nuts}
-These are small bits, with some almost crossing into the chunk category. Most
+These are small bits, with some almost crossing into the chunk category. Some
 seeds benefit from being baked for about 10~minutes before adding them to the
 dough.
+
 \begin{itemize}
-  \item Pumpkin seed
-  \item Chia seed
-  \item Flaxseed  (soak these in water first)
-  \item Hemp seed (very crunchy, a personal favorite)
-  \item Sesame
-  \item Sunflower seed
-  \item Poppy seed
   \item Cacao nibs
+  \item Chia seed
   \item Chopped or whole walnuts
   \item Chopped or whole hazelnuts
+  \item Flaxseeds
+  \item Hemp seed
+  \item Poppy seed
+  \item Pumpkin seed
+  \item Sesame
+  \item Sunflower seed
+  \item Whole rye berries (boil 10 minutes)
+  \item Whole wheat berries (boil 10 minutes)
 \end{itemize}
 
 \subsection{Spices and flavor mix-ins}
 These are mostly powders or small bits.
+
 \begin{itemize}
-  \item Mediterranean herbs (oregano, thyme, rosemary, marjoram)
+  \item Blueberry skins (press through a sieve to remove juice, raw blueberries
   \item Bread spice (coriander, cumin, fennel, anise)
-  \item Grated hard cheese: Gruyère, parmesan
-  \item Blueberry skins (press through sieve to remove juice, raw blueberries
-      would add too much water)
-  \item Lemon zest (alternatively orange or lime)
   \item Browned onions
-  \item Molasses
+  \item Candied fruits (orange, lemon, pineapple)
+  \item Cinnamon
+  \item Grated hard cheese: Gruyère, parmesan
+      can also be used, but add water)
+  \item Lemon zest (alternatively orange or lime)
+  \item Mediterranean herbs (oregano, thyme, rosemary, marjoram)
   \item Miso
+  \item Molasses
+  \item Sugar
 \end{itemize}
 
 \subsection{Highlights}
 Mostly chunks, that add a big contrast and flavorful highlight to the basic
-bread. Usually you want to use only one (or maximum two) of these. Often can
-be complemented well by some flavor mix-in or flour.
+bread. Usually, you want to use only one (or a maximum of two) of these. The suggestions
+can often be complemented by some flavor or flour mix-in.
+
 \begin{itemize}
-  \item Olives
-  \item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak
-      dried ones in water)
-  \item Pickled pepperoni
-  \item Cornflakes
-  \item Dried fruit (\eg, cranberries, raisins)
-  \item Chunks of cheese (\eg, cheddar, feta)
-  \item Chunks of black garlic
   \item Chocolate chunks or drops
+  \item Chunks of black garlic
+  \item Chunks of cheese (\eg~cheddar, feta)
+  \item Cornflakes
+  \item Dried fruit (\eg~cranberries, raisins)
+  \item Olives
+  \item Pickled pepperoni
+  \item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak 
+      dried ones in water)
 \end{itemize}
 
 \subsection{Combinations}
 A few combinations where multiple mix-ins complement each other:
+
 \begin{itemize}
-  \item Semolina, mediterranen herbs, olives, sundried tomatoes.
-  \item Cranberry and walnuts.
-  \item Cheddar and pepperoni.
-  \item Cocoa, cacao nibs, whole hazelnuts.
+  \item Butter and milk. Then add cinnamon and brown sugar before shaping
+  \item Cheddar and pepperoni
+  \item Cheddar and jalapeño
+  \item Cocoa, cacao nibs, whole hazelnuts
+  \item Cranberry and walnuts
+  \item Semolina, Mediterranean herbs, olives, sundried tomatoes
+  \item Tomato juice instead of water with \qty{20}{\percent} rye flour
 \end{itemize}
 
 \section{Techniques}
-Adding mix-ins into the dough is just the simplest approach. There are other,
-more advanced ways to include them into a loaf.
 
-\subsection{Covering the crust}
-This works best for either powders or small bits. Spread the mix-in in a flat
-container, wet the surface of the loaf, and dip it into the mix-in right
-before baking.
+Adding mix-ins to the dough is just the simplest approach. Add the mix-ins
+directly when you knead the dough. After the first kneading wait for 30 minutes to see
+if the dough has enough or too much water. In the case of whole-soaked berries
+(\eg~rye or wheat) chances are that the berries will release some water and make the dough
+wetter. In this case, you will want to add a bit more flour to the dough to
+compensate for the high hydration.
 
-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).
+\subsection{Adding before shaping}
+
+Another approach is to lay the dough out flat after the bulk fermentation.
+Then using a spatula spread your ingredient over the flat dough. Continue with
+your regular shaping and/or roll up the dough. When creating a roll you can
+use a sharp knife to cut the dough, dental floss works great too. Afterward,
+place the tiny swirls in a container to let them proof and become fluffier. This is an
+excellent way to add sweet mixins as the microbes will not ferment them. When
+adding sugar to the initial dough it will be fermented and the resulting dough
+will not taste sweet (depending on the fermentation duration). This approach
+is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls
+
+\subsection{Covering the surface}
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{surface-seeds}
+  \caption[Surface seeds]{These are chop buns which are created by chopping
+    up a retarded dough into smaller pieces before baking. Then each piece of
+    dough is quickly dumped in water and then rolled in a bowl of seeds.
+    Afterward, the dough is directly baked in the preheated oven. These
+    coverings add superb additional flavor and can be adjusted depending on
+    your preference. I love adding a mixture of sunflower, flax, and
+    sesame seeds.}%
+\end{figure}
+
+This works best for either powders or small bits. After shaping wrap your
+coverings on the dough's surface. This works great too when covering your
+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
+mixins.  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).
 
 \subsection{Swirled colors}
 Mix-ins that change the color of the dough bring the opportunity for even more
-creativity.
+creativity by merging the dough before shaping.
 
-Separate the dough before adding a colorful ingredient. Combine the two (or
+Proceed and separate your base dough before adding a colorful ingredient. Bulk
+ferment the dough in separate containers. Then Combine the two (or
 more) differently colored doughs by laminating and stacking the colored sheets
-of dough before the last folding, just before shaping and bulk rise.
+of dough before the last folding, just before shaping. This way the colored
+layers won't mix and the resulting dough will have differently colored and
+tasting layers. \footnote{I once made an experimental dough by merging a wheat,
+rye, spelt and einkorn dough into a single dough. The resulting dough was
+layered featuring different colors, textures, and flavors.}
 
-These can really become works of art.
-
-% https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/
-% https://natashasbaking.com/blueberry-sourdough/
-% https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/
-% https://www.reddit.com/r/Sourdough/comments/13sdex9/fairy_bread_for_my_daughters_class_party_with/
-% https://www.reddit.com/r/Sourdough/comments/keyx88/roasted_onion_and_garlic_loaf_this_loaf_didnt/
-% https://myloveofbaking.com/rye-molasses-and-orange-sourdough/
-% https://www.reddit.com/r/Sourdough/comments/qd3y4k/pick_your_player_miso_sesame_or_cranberry_walnut/
-% https://www.reddit.com/r/Sourdough/comments/lziedg/10_spelt_flour_80_hydration_50_buttermilk_50/
-% https://www.reddit.com/r/Sourdough/comments/lbrc4a/squid_ink_sourdough_with_sharp_cheddar_and/
-% https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/
-% https://www.reddit.com/r/Sourdough/comments/10rzgif/sesame_and_poppyseed_64_hydration/
-% https://www.reddit.com/r/Sourdough/comments/11lcgvr/sesame_seed_crusted_loaf_w_everything_bagel/
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{stollen-close-up}
+  \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
+    bread featuring a variety of mix-ins. The dough typically contains candied lemon,
+    candied orange, and raisins. The mix-ins are soaked in rum before being added to
+    the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release
+    their aroma to the baked product.}%
+\end{figure}

book/sourdough.sty

@@ -105,6 +105,7 @@
   {wheat-sourdough/}
   {wheat-sourdough/shaping/}
   {non-wheat-sourdough/}
+  {mix-ins/}
 }
 
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