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Use Siunitx package for dealing with units (#129)

Browse Source 
It is complicated :
[1] The International System of Units (si), https://www.bipm.org/en/
measurement-units/.
[2] International System of Units from nist, http://physics.nist.gov/cuu/Units/
index.html.

And one will never get it right (space or not, half-space?) nor
consistent so using that instead.

I am not sure how times and hours, when to write digits and when in
letter so I did not change much..

Did not touch the tables as ebooks on github actions seems to break when
you look at them funny.

Co-authored-by: Cedric <ced@awase.ostal>
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -4,8 +4,8 @@ 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.
}
Freestanding sourdough is considered the supreme discipline of sourdough
bread by many bakers.}
\end{figure}
Freestanding sourdough bread is my favorite
@@ -101,8 +101,9 @@ main dough.
\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 50 to
60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
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}
@@ -130,10 +131,10 @@ more mature starter, one feeding seems to be enough to balance
the microorganisms.
Some people use a 1:1:1 ratio to refresh the starter. This would
be one part of the old starter (10 g for instance), 1 part of flour,
be one part of the old starter (\qty{10}{\gram} for instance), 1 part of flour,
and one part of water. I~think this is utter rubbish. As mentioned
your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
make dough. You might use a maximum of 20 percent starter to
make dough. You might use a maximum of \qty{20}{\percent} starter to
make dough. That's why I~advocate using a 1:5:5 ratio or a
1:10:10 ratio depending on how ripe your starter is. As I~almost
always use a stiffer sourdough starter due to its enhanced
@@ -143,7 +144,7 @@ my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter,
you could opt for the aforementioned 1:10:5 or 1:20:10. This
way you slow down the ripening of your starter. You can use this
trick too to make starter feeding work with your schedule.
If your starter is typically ready in 6 hours but today you need it
If your starter is typically ready in 6~hours but today you need it
ready later, simply increase how much flour/water you feed your starter.
These are all values that you need to experiment with on your own.
Every starter is unique and might behave slightly differently.
@@ -151,13 +152,13 @@ Every starter is unique and might behave slightly differently.
The second option at your disposal is the starter quantity that
you use to make the dough. As previously stated your starter
regrows inside of your main dough. While I~would normally use
10--20 percent of starter based on the flour, sometimes I~go
as low as 1 percent starter. This way the microorganisms have
\qtyrange{10}{20}{\percent} of starter based on the flour, sometimes I~go
as low as \qty{1}{\percent} starter. This way the microorganisms have
more room to balance out while fermenting the dough. If my sourdough
starter has not been fed in a day, I~might use 5 percent of sourdough
starter has not been fed in a day, I~might use \qty{5}{\percent} of sourdough
to make a dough. If I~push this to 2 days without feedings,
I~lower the starter amount even further. I~would opt for the
previously mentioned 1 percent starter. If the food is very scarce,
previously mentioned \qty{1}{\percent} starter. If the food is very scarce,
your microorganisms will sporulate. They need to regrow again
from the spores they created. In this hibernation state, it takes
longer for them to become fully active again. I~have tried
@@ -185,8 +186,9 @@ activity and judge its state.
All you need to make great sourdough bread is flour, water, and salt. You
can of course add additional things to your dough such as seeds. I~personally
enjoy the hearty taste of whole wheat. Thus I~like to add around 20--30 percent
of whole wheat flour to the mix. You could also make this recipe with 100 percent
enjoy the hearty taste of whole wheat. Thus I~like to add around
\qtyrange{30}{30}{\percent} of whole wheat flour to the mix. You could also
make this recipe with \qty{100}{\percent}
whole wheat flour directly. In this case, look out for strong whole wheat
flour that is made from flour with higher protein. If you don't like whole
wheat you can omit the flour from the recipe. Simply replace the listed
@@ -201,26 +203,26 @@ when trying to bake a freestanding loaf with sourdough.
Find below an example recipe for 1 loaf including baker's math calculation:
\begin{itemize}
\item 400 g of bread flour
\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
\item \qty{400}{\gram} of bread flour
\item \qty{100}{\gram} of whole wheat flour
\item \textbf{\qty{500}{\gram} of flour in total}
\item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
this topic in the next chapter.
\item 50 g of stiff sourdough starter (10 percent)
\item 10 g of salt (2 percent)
\item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
\item \qty{10}{\gram} of salt (\qty{2}{\percent})
\end{itemize}
In case you want to make more bread simply increase the quantities based on
how much flour you have. Let's say you have 2000 g of flour available. The
how much flour you have. Let's say you have \qty{2000}{\gram} of flour available. The
recipe would look like this:
\begin{itemize}
\item 1800 g of bread flour
\item 200 g of whole wheat flour
\item \textbf{2000 g of flour, equaling 4 loaves}
\item 1200 g up to 1800 g of room temperature water (60 to 90 percent)
\item 200 g of stiff sourdough starter (10 percent)
\item 40 g of salt (2 percent)
\item \qty{1800}{\gram} of bread flour
\item \qty{200}{\gram} of whole wheat flour
\item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves}
\item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
\item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
\item \qty{40}{\gram} of salt (\qty{2}{\percent})
\end{itemize}
This is the beauty of baker's math. Simply recalculate the percentages, and you
@@ -282,13 +284,13 @@ While this might sound great, the high hydration causes several side effects.
\end{enumerate}
To achieve a high-hydration dough, it is best to slowly add water to
your dough. Start with 60 percent hydration, then slowly add a bit more water. Knead
your dough. Start with \qty{60}{\percent} hydration, then slowly add a bit more water. Knead
again until the water is absorbed. Repeat and add more water. As your dough
has already formed a gluten network, new water can be absorbed much easier.
You will be surprised by how much water your dough can soak up. This
method is commonly known as the bassinage method. More on that later.
By opting for this technique, I~was easily able to push a low-gluten flour
to a hydration of 80 percent. This
to a hydration of \qty{80}{\percent}. This
is also my method of choice when making dough now. I~keep adding water until
I~can feel that the dough has the right consistency. As you bake more bread,
you will develop a better look and feel for your dough. When mixing
@@ -314,7 +316,7 @@ too much is what the perfect wheat sourdough bread is about. But don't worry ---
this chapter you will have the right tools at your disposal.
The advantages of slow fermentation can be nicely observed when experimenting
with a fast-fermenting yeast dough (1 percent dry yeast based on flour). The
with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The
crumb of such a dough is never as
open as a dough made with sourdough. Furthermore, the protease enzyme
cannot do its job within such a short fermentation period.
@@ -328,8 +330,8 @@ the dough would look completely different.
Try this again and use much less yeast. This is the
secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
dough. My default pizza recipe calls for around 150 milligrams of dry
yeast per kilogram of flour. Give it a shot yourself the next time you
make a yeast-based dough. Try to push the fermentation to at least 8 hours.
yeast per \unit{\kg} of flour. Give it a shot yourself the next time you
make a yeast-based dough. Try to push the fermentation to at least 8~hours.
The difference is incredible. You will have made bread with a much more
fluffy and open crumb. The flavor of the dough is drastically improved. Your
crust becomes crisper and features a better taste. This is because amylases have
@@ -339,32 +341,32 @@ the key to making great bread.
For this reason, my default hydration is much lower than the hydration of other
bakers. I~prefer slower fermentation for my recipes.
The sweet spot for my default flour is at around 70 percent hydration.
The sweet spot for my default flour is at around \qty{70}{\percent} hydration.
Again, this is a highly subjective value that works for my flour.
If you are just getting started with a new batch of flour,
I~recommend conducting the following test. This will help you to
identify the sweet spot of your flour's hydration capabilities.
Make 5 bowls with each 100 g of flour. Add different slightly increasing
Make 5 bowls with each \qty{100}{\gram} of flour. Add different slightly increasing
water amounts to each of the bowls.
\begin{itemize}
\item 100 g of flour, 55 g of water
\item 100 g of flour, 60 g of water
\item 100 g of flour, 65 g of water
\item 100 g of flour, 70 g of water
\item 100 g of flour, 75 g of water
\item \qty{100}{\gram} of flour, \qty{55}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{60}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{65}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{70}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{75}{\gram} of water
\end{itemize}
Proceed and mix the flour and water mixture until you see that there
are no chunks of flour left. Wait 15 minutes and return to your dough.
are no chunks of flour left. Wait 15~minutes and return to your dough.
Carefully pull the dough apart with your hands. Your dough should be elastic, holding
together very well. Stretch your dough until very thin. Then hold it against a light.
You should be able to see through it. The flour-water mixture that breaks without
seeing the windowpane is your no-go zone. Opt for a dough with
less hydration than this value. You will know that your flour mix can go up to
65 percent hydration, for instance. Use the leftovers of this experiment
\qty{65}{\percent} hydration, for instance. Use the leftovers of this experiment
to feed your starter.
@@ -383,8 +385,8 @@ difficulty.
\section{How much starter?}
Most bakers use around 20 percent sourdough starter based on the dough mass.
I~recommend going much lower, to around 5 to 10 percent.
Most bakers use around \qty{20}{\percent} sourdough starter based on the dough mass.
I~recommend going much lower, to around 5 to \qty{10}{\percent}.
By adjusting the amount of pre-ferment you can influence the time your dough
requires in the bulk fermentation stage. The more starter you use, the faster
@@ -412,9 +414,9 @@ starter is very bacterial then your main dough's fermentation will also be. You
end up with a dough that is not as fluffy as it could be. It will taste quite
sour, too sour for most people.
If you were to use an extreme value of around 90 percent starter based on your flour, there
If you were to use an extreme value of around \qty{90}{\percent} starter based on your flour, there
would be very little room for the microorganisms to adjust in the main dough.
If you were to just use 1 percent, your microorganisms can regrow into a
If you were to just use \qty{1}{\percent}, your microorganisms can regrow into a
desirable balance in the dough. Furthermore, you need to consider that a high value
of starter means a high inoculation with already fermented flour. As
mentioned earlier, enzymes break down the dough. This means the higher this
@@ -423,17 +425,19 @@ always results in a very sticky dough that cannot be handled. The more
starter you use, the faster you will get to this point. If you were to use a
very little amount of starter, your flour might have naturally broken down
before the fermentation has reached the desired stage. You can observe this
when using a small quantity of around 1 percent sourdough starter. The small
when using a small quantity of around \qty{1}{\percent} sourdough starter. The small
amount of added microorganisms will not be able to reproduce fast enough
before the protease has broken down your dough completely.
As explained earlier the key to making great bread is a slow but not too slow
fermentation. Enzymes require time to break down your dough. Taking all this
into consideration, I~try to aim for a fermentation time of around 8 to 12 hours. This seems to be
into consideration, I~try to aim for a fermentation time of around 8 to 12~hours. This seems to be
the sweet spot for most of the flours that I~have worked with. To achieve this,
I~use around 5 percent of sourdough starter in summer times (temperatures
around 25°C (77°F) in the kitchen). In winter times I~opt for around 10 percent
up to 20 percent sourdough starter (kitchen temperature around 20°C (68°F)). This
I~use around \qty{5}{\percent} of sourdough starter in summer times
(temperatures around \qty{25}{\degreeCelsius} (\qty{77}{\degF}) in the
kitchen). In winter times I~opt for around \qty{10}{\percent} up to
\qty{20}{\percent} sourdough starter (kitchen temperature around
\qty{20}{\degreeCelsius} (\qty{68}{\degF})). This
allows me to use a sourdough starter that's not in perfect condition. Your
bread dough is essentially a gigantic starter. The low inoculation rate allows
the starter to regrow inside your main dough into a desirable balance.
@@ -445,7 +449,7 @@ Making dough becomes very simple.
\label{section:autolysis}
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
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
@@ -472,18 +476,18 @@ your worst enemy. When this happens, your dough will become leaky and release
all that precious gas created during the fermentation. You need to find the
right balance of your dough breaking down just enough and not too much.
When you use a high inoculation rate of around 20 percent sourdough starter
your fermentation can be very quick. At 25°C it could be finished in as little as 5 hours.
When you use a high inoculation rate of around \qty{20}{\percent} sourdough starter
your fermentation can be very quick. At \qty{25}{\degreeCelsius} it could be finished in as little as 5~hours.
If you ferment longer, your dough becomes leaky. At the same time, in
these 5 hours, the enzymes have not broken down the flour enough. This means
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
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
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.
When you try to mix your salt and starter into the flour/water dough you will
@@ -503,8 +507,8 @@ autolysis and 5-hour bulk fermentation you opt for an overall 7-hour
fermentation period.
To do this, you use less sourdough starter. A conventional recipe including the
autolysis step might call for 20 percent sourdough starter. Simply reduce this
value to 5--10 percent. The other option could be to place the dough in a colder
autolysis step might call for \qty{20}{\percent} sourdough starter. Simply reduce this
value to \qtyrange{5}{10}{\percent}. The other option could be to place the dough in a colder
environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb]
@@ -516,17 +520,17 @@ environment and thus reduce the speed at which your microorganisms replicate.
\end{table}
Based on my experience and my sourdough, my ideal bread always takes around 8
to 12 hours during bulk fermentation. Based on my availability throughout
to 12~hours during bulk fermentation. Based on my availability throughout
the day, I~use a higher or lower starter quantity. If I~wanted to achieve a completed
fermentation in 8 hours, I~would opt for a 10 percent sourdough starter. If
I~wanted it to be ready in 12 hours, I~would opt for less starter, around 5 percent.
fermentation in 8~hours, I~would opt for a \qty{10}{\percent} sourdough starter. If
I~wanted it to be ready in 12~hours, I~would opt for less starter, around \qty{5}{\percent}.
Simply mix all the ingredients and your fermentation begins. The
enzymes and microorganisms commence their work. On a very warm summer day, the
mentioned quantities no longer work. With a 10 percent starter, the same dough
would be ready in 5 hours up to a point of no return. Another additional hour
mentioned quantities no longer work. With a \qty{10}{\percent} starter, the same dough
would be ready in 5~hours up to a point of no return. Another additional hour
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
hour window again. If it is very hot, I~might use as little as \qty{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
@@ -558,8 +562,8 @@ the gases would just diffuse out of your dough.
It might sound odd, but the most important part of kneading is waiting. By
waiting you are allowing your flour to soak up water. This way the gluten
bonds of your dough form automatically and your dough becomes more elastic.
So you could be kneading for 10 minutes initially just to be surprised
that kneading 5 minutes and waiting 15 minutes has the same effect.
So you could be kneading for 10~minutes initially just to be surprised
that kneading 5~minutes and waiting 15~minutes has the same effect.
The gluten proteins glutenin and gliadin virtually instantly bond after being
hydrated. Disulfide bonds enable the longer portions of
@@ -644,7 +648,7 @@ gluten network. Unless you are making soft milk breads, you
might want to have a more extensible dough, to begin with. For every
other type of wheat-based dough, kneading is helpful. When you use
a stand mixer, you can run into the issue of kneading too much. This
is hardly possible though. Even after kneading for 30 minutes on medium
is hardly possible though. Even after kneading for 30~minutes on medium
speed, my doughs hardly ever were over-kneaded. The moment you knead
too much, the color of the dough can begin to change. You mostly
notice this, though, during baking. The resulting loaf looks very
@@ -697,7 +701,7 @@ and the damaged rugged areas should disappear.
The same dough-rounding technique is used later during
the pre-shaping process. After creating dough strength you
have all the time you need to practice rounding. Round the dough
as much as possible until it tears. Then wait the aforementioned 10 minutes and repeat.
as much as possible until it tears. Then wait the aforementioned 10~minutes and repeat.
Later, you don't have any room for error. Your technique has to be on point.
An over-pre-shaped dough can potentially not recover.
@@ -740,13 +744,13 @@ underfermented dough.
\end{table}
The worst thing you can do when fermenting sourdough
is to rely on a recipe's timing suggestions. In 99 percent
is to rely on a recipe's timing suggestions. In \qty{99}{\percent}
of the cases, the timing will not work for you. The writer
of the recipe probably has different flour and a different
sourdough starter with different levels of activity. Furthermore,
the temperature of the fermentation environment might be
different. Just small changes in one parameter result
in a completely different timing schedule. One or two hours'
in a completely different timing schedule. One or two~hours'
difference results in the dough not fermenting long enough, or
turning it into a gigantic sticky fermented pancake. This
is one of the reasons why the current baking industry prefers
@@ -784,12 +788,12 @@ sample reached a certain size, your main dough is ready
to be shaped and proofed. The size increase you should
aim for depends on the flour you have at hand. A flour
with a higher gluten content can be fermented for a
longer period. Generally, around 80 percent
longer period. Generally, around \qty{80}{\percent}
of your wheat flour's protein is gluten. Check your flour's
packaging to see the protein percentage. The actual size increase
value is highly variable depending on your flour composition.
I~recommend beginning with a size increase of 25 percent and testing
up to 100 percent with subsequent bakes. Then identify a value
I~recommend beginning with a size increase of \qty{25}{\percent} and testing
up to \qty{100}{\percent} with subsequent bakes. Then identify a value
that you are happy with.
\begin{table}[!htb]
@@ -802,15 +806,15 @@ that you are happy with.
The beauty of the aliquot is that no matter the surrounding
temperature, you will always know when your dough is ready.
While the dough might be ready in 8 hours in summer, it could
easily be 12 hours in winter. You will always ferment your
While the dough might be ready in 8~hours in summer, it could
easily be 12~hours in winter. You will always ferment your
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 50 percent size increase.}
It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
\end{figure}
While the aliquot jar has enabled me to consistently bake
@@ -831,7 +835,7 @@ is also less reliable if your ambient temperature changes
a lot during the day. In that case, your aliquot will adapt
faster than your main dough. The readings will always be slightly
off. If you are making a large chunk of dough with more
than 10 kg of flour, the jar is also less reliable. The biochemical
than \qty{10}{\kg} of flour, the jar is also less reliable. The biochemical
reactions happening inside your dough will heat it.
The fermentation itself is exothermic which means
that it produces heat.
@@ -963,10 +967,10 @@ worry. You can move your dough into a loaf pan, or use parts
of the dough as the starter for your next dough. When using
a loaf pan, make sure it's properly greased. You might have
to use a spatula to transfer your dough. Allow the dough
to proof for at least 30 minutes in the loaf pan before
to proof for at least 30~minutes in the loaf pan before
baking it. This makes sure that large cavities induced
by the transfer are evened out. You could push the proofing
stage to 24 hours or even 72 hours. The resulting
stage to 24~hours or even 72~hours. The resulting
bread would feature an excellent, very tangy taste.
@@ -1059,12 +1063,12 @@ also refer to~\cite{stretch+and+fold+technique} for a video showing 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,
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 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
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
anymore, chances are you have pushed the fermentation for too long. Likely
most of the gluten has broken down and you are already
@@ -1080,10 +1084,10 @@ Now the reasonable amount of stretch and folds you should do greatly depends on
kneaded initially and how extensible your dough is. A good recommendation is
to observe your dough in your bulk container. Once you see that the dough
flattens out quite a lot and spreads towards the edges of your bulk container,
you can proceed and apply a stretch and fold. For 95 percent of the doughs
you can proceed and apply a stretch and fold. For \qty{95}{\percent} of the doughs
that I~am making, this is hardly more than once. I~like to make overnight
doughs and in that case, I~typically apply one stretch and fold directly after
waking up. Then the bulk fermentation might take another 2 hours before I~proceed
waking up. Then the bulk fermentation might take another 2~hours before I~proceed
with dividing and pre-shaping or directly shaping.
\section{Optional: Dividing and Preshaping}
@@ -1181,7 +1185,7 @@ structure of your final loaves further.
\end{figure}
Once you finished pre-shaping allow the dough balls to rest
on your counter for at least 10--15 minutes. Do not
on your counter for at least 10--15~minutes. Do not
cover the pre-shaped balls. By drying out the surface,
the following shaping step will be easier. The dried-out surface
will not stick to your hands as much. As
@@ -1196,10 +1200,10 @@ to stretch the pizza. By waiting a few more minutes,
stretching becomes a lot easier. The dough will not resist
being transformed into the final shape that you like.
The aforementioned 10--15 minutes bench rest time depends
The aforementioned 10--15~minutes bench rest time depends
on how strongly you pre-shaped your dough. The more
you pre-shape the longer you need to wait. If your dough
resists a lot during shaping, extend this period up to 30 minutes.
resists a lot during shaping, extend this period up to 30~minutes.
If you wait too long, your dough's surface area can become too dry,
resulting in the dough tearing during shaping. As always, please
take these timings with a grain of salt and experiment in
@@ -1441,7 +1445,7 @@ of retarding and flavor development.
To me, the sole purpose of cold proofing is its ability to allow you
to better manage the timing of the whole process. Assuming you finished shaping
your dough at 10 pm, chances are you wouldn't want to wait for another
2 hours to proof the dough and then another 1 hour to bake it. In this case,
2~hours to proof the dough and then another 1 hour to bake it. In this case,
you can move your dough directly to the fridge after shaping. Your
dough will be proofing overnight in the fridge. Then it can be baked at any time
the following day (there are a few exceptions; more on that later).
@@ -1451,12 +1455,12 @@ Early in the morning, they can be baked directly out of the fridge. Within 2
hours they will be ready to sell the first bread to morning customers. If
throughout the day more bread is needed, they simply take some proofed dough out
of the fridge and bake it. The time frame in which you can bake retarded
dough is big. It can be as little as 6 hours later up to 24 hours later.
dough is big. It can be as little as 6~hours later up to 24~hours later.
Assuming you made an overnight dough and your dough is ready in the morning,
the situation might be different. You potentially want to bake the dough directly
for breakfast, or at lunchtime. In this case, you wouldn't want to proof the dough for
another 6 hours in the fridge. Room temperature proofing is your technique
another 6~hours in the fridge. Room temperature proofing is your technique
of choice.
To summarize, choose the technique that works for you depending on your
@@ -1477,8 +1481,8 @@ morning.
\label{fig:shaping-finger-poke}
\end{figure}
The time it takes to proof your dough can be anything between 30 minutes and
3 hours. Rather than relying on timing, most bakers use the finger poke test.
The time it takes to proof your dough can be anything between 30~minutes and
3~hours. Rather than relying on timing, most bakers use the finger poke test.
Flour your thumb and gently press around 0.5cm up to 1cm deep into the dough.
Try this directly after shaping. You will notice that the created dent will
@@ -1490,9 +1494,9 @@ right amount of fluffiness and extensibility, the dent will disappear more slowl
Once the dough is ready for scoring and baking the dent should still be visible after
1 minute of waiting.
I~recommend performing the finger poke test once every 15 minutes throughout
I~recommend performing the finger poke test once every 15~minutes throughout
the proofing stage. Realistically, based on my experience, proofing takes at least
one hour and can sometimes take up to 3 hours. Even at warmer temperatures proofing
one hour and can sometimes take up to 3~hours. Even at warmer temperatures proofing
has never been faster than an hour for me. As always please take my timings with
a grain of salt and experiment on your own.
@@ -1506,14 +1510,14 @@ Generally, it is better to end proofing too early rather than too late.
The second proofing option is to place your dough inside the fridge for
proofing. This option is great if you do not want to bake the dough
within the next 3 hours.
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
experiments, the dough was still good even 48 hours later. Interestingly,
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.
@@ -1523,8 +1527,8 @@ temperatures change the dough's elasticity. The dent from the poke test
will never recover.
For this reason, finding the best fridge-proofing time is best done
with an iterative approach. Begin with 8 hours on your first dough,
10 hours on the second, 12 hours on the third, and so on up to 24 hours.
with an iterative approach. Begin with 8~hours on your first dough,
10~hours on the second, 12~hours on the third, and so on up to 24~hours.
As the temperature in your fridge is typically constant, you have an
environment in which you can rely on timings. Find the ideal proofing
time that works for you.
@@ -1586,8 +1590,8 @@ banneton should now be facing you.
\label{fig:artistic-scoring}
\end{figure}
The scoring cut for done at a 45° angle relative to the dough's
surface slightly off the dough's center. With the 45° angle cut
The scoring cut for done at a \qty{45}{\angle} angle relative to the dough's
surface slightly off the dough's center. With the \qty{45}{\angle} angle cut
the overlaying side will rise more in the oven than the other side.
This way you will achieve a so-called \emph{ear} on the final bread.
The ear is a thin crisp edge that offers intriguing texture
@@ -1597,7 +1601,7 @@ a good loaf into a great loaf.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The 45° angle at which you score the dough is relative to the surface of the dough.
\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.}%
\label{fig:scoring-angle}
@@ -1641,7 +1645,7 @@ have a single chance to practice scoring. It's either hit or miss.
An additional trick that can help you to combine the benefits
of room temperature proofing and easy cold proofing scoring
is to place your dough in the freezer for 30 minutes before baking.
is to place your dough in the freezer for 30~minutes before baking.
Once you notice your dough is almost done proofing, move it to the
freezer. The freezer will dry out the surface even further and make
scoring easier.