diff --git a/book/book.tex b/book/book.tex index e9cae02..66cc7d5 100644 --- a/book/book.tex +++ b/book/book.tex @@ -33,7 +33,6 @@ \chapter{Sourdough starter types} \input{sourdough-starter/sourdough-starter-types} -\chapter{Flour types} \input{flour-types/flour-types} \chapter{Bread types} diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 99d6842..1be6c62 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -1,17 +1,19 @@ +\chapter{Flour types}% +\label{ch:flour-types} \begin{quoting} In this chapter we will have a closer look at different flour types and their respective categorization. We will also look at common -ways to distinguish different flours of the same type. This way you can more confidently -purchase the flour that you need. +ways to distinguish different flours of the same type, this way you can more +confidently purchase the flour you need. \end{quoting} -The most basic flour type is a whole grain flour. In this case the whole seed has +The most basic flour type is a whole grain flour, in this case the whole seed has been grounded to smaller pieces. Sometimes, depending on what you want to bake, the hearty taste of the bran might not be desired. In this case you can use -whiter flours. With sieves, mills remove larger parts of the hull of the seed. -The seed already contains a pre-built germ from the plant waiting to be +whiter flours. Together with sieves, mills remove larger parts of the seed's +hull. The seed already contains a pre-built germ from the plant waiting to be activated. The whitest flour you can get is mostly just the starch part of the seed. -Depending on which layers are still present, names are used to describe the +Depending on which layers are still present, different names are used to describe the type of flour. \begin{table}[!htb] @@ -26,8 +28,8 @@ type of flour. In Germany, the ash content is used to describe the flours. The lab will burn \qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted and measured. Depending on the quantity the flour is categorized. If the flour -is of type 405 then \qty{405}{\mg} of ash have remained after burning the -flour. The more hull parts the flour has, the more minerals remain. So the +is of type 405, then \qty{405}{\mg} of ash have remained after burning the +flour. The more hull parts the flour has, the more minerals remain, therefore the higher the number, the closer the flour is to whole flour. The numbers are slightly different between each grain type. Generally though, the higher the value, the heartier the taste is going to be. @@ -43,15 +45,19 @@ If you compare different grain types, there are grains with high gluten, low glu and no gluten. Gluten is what enables bread to have its fluffy consistency. Without gluten the baked goods wouldn't have the same properties. Managing gluten makes the whole bread-making process more complex as more steps are involved. -A dough without gluten doesn't have to be kneaded. Kneading creates + +A dough without gluten doesn't have to be kneaded as the role of kneading is +to create the gluten bonds. The more you knead, the stronger they become. With low-gluten and no-gluten flours, you only have to mix the ingredients together, making -sure you properly homogenize everything. During fermentation +sure you properly homogenize everything. + +During fermentation the gluten degrades as the microorganisms metabolize it. When too much gluten has been converted your dough will no longer have the wheat-like structure previously -described. For no/low gluten flour your main focus is managing acidity. You do not -want the final bread to be too sour. You do not have to worry about the gluten -degradation, removing a huge headache from the equation. +described. For no/low gluten flour your main focus is managing acidity, you do not +want the final bread to be too sour. Conversely you do not have to worry about +the gluten degradation, removing a huge headache from the equation. \begin{table}[!htb] \begin{center} @@ -61,14 +67,14 @@ degradation, removing a huge headache from the equation. \end{center} \end{table} -As gluten has a special role, the rest of this chapter is dedicated to having a -closer look at different gluten flours and how to distinguish them. Spelt -also contains significant amounts of gluten, so the same characteristics hold +Because gluten has a special role, the rest of this chapter is dedicated to having a +closer look at different gluten flours and how to distinguish them. Like wheat +spelt contains significant amounts of gluten, so the same characteristics hold true. -Several recipes call for wheat bread flour. Bread flour can refer to different types -of flour. It could be a T405 or a T550 in Germany. This is very often -classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case +Several recipes call for wheat bread flour, but bread flour can refer to different types +of flour. It could be a T405 or a T550 in Germany---this is very often +classified incorrectly---the terms \emph{strong} or \emph{bread} flour in this case refer to the properties of the flour. A bread flour is considered to have a higher amount of protein and thus gluten. This flour is excellent when you want to make a sourdough bread as your dough allows for a longer leavening @@ -80,16 +86,17 @@ properties might not be desirable since the final cake could have a chewy textur In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties of the plant they come from, the flours will have different properties. For that reason some countries like Germany have introduced additional scales to evaluate the quality of the -wheat. The category \textbf{A} refers to good quality wheat that can be blended -with poorer qualities to improve the flour. The category \textbf{B} refers to -average wheat that can be used to create different baked goods. Category \textbf{C} +wheat. The category \emph{A} refers to good quality wheat that can be blended +with poorer qualities to improve the flour. The category \emph{B} refers to +average wheat that can be used to create different baked goods. Category \emph{C} is used for wheat that has poor baking qualities. This could happen, for instance, if the wheat already started to sprout and thus lost some of its desirable baking properties. This type of wheat is typically used in animal feed or -as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's +as fermentable biomass for generators. Category \emph{E} refers to \emph{Elite} wheat. It's the highest quality of wheat. This kind of wheat can only be harvested when the wheat has grown under optimal conditions. You can compare this to a winery -that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed +that uses only the best grapes to make a reserve wine. Unfortunately, this is +usually not printed on the packaging of the flour that you buy. You can look out for the protein value as a possible indicator. However, large mills blend flours together to maintain quality throughout the years. Blended flour is also not listed on @@ -97,7 +104,7 @@ the packaging. It might be that bakeries extract gluten from some flour and then mix it in order to create better baking flours. In Italy the so-called -\textbf{W-value} has been introduced to better show how the flour will behave. +\emph{W-value} has been introduced to better show how the flour will behave. A dough is made, and then the resistance of this dough to kneading is measured. The more gluten a flour has, the more elastic the dough is, and the more it will resist kneading. A higher W flour will have a higher gluten content and allow for a longer @@ -120,8 +127,8 @@ your dough with more flavor. Generally, when aiming to bake free standing sourdough bread, aim for a higher protein content. If the gluten value is relatively low, your bread will collapse faster. Baking bread -is still possible, but it might be easier to use tools such as a loaf pan, or -to make skilled bread or flatbread. +is still possible, but it might be easier to use other techniques such as a +loaf pan, to consider skillet bread or flatbread. An additional, rarely considered characteristic of good flour is the level of damage to the starch molecules. This is a common problem when you are trying to mill your own wheat flours at @@ -135,7 +142,7 @@ and start the fermentation process. I~am still yet to find a good way of milling my own flour at home. Even after trying to -mill the flour 10 times with short breaks, I~was not able to achieve the same +mill the flour 10~times with short breaks, I~was not able to achieve the same properties as with commercially milled flour. The doughs I~would make felt good, maybe a bit coarse. However, during baking the doughs would start to de-gas quickly and turn into very flat breads. I~have had great success though when diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index fd6ddd7..d113132 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -1,6 +1,6 @@ -\begin{tabular}{@{}llrrr@{}} +\begin{tabular}{@{}lllll@{}} \toprule -\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule +\textbf{USA} & \textbf{UK} & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule Cake & Soft flour & T405 & T45 & 00 \\ All purpose & Plain flour & T550 & T55 & 0 \\ & & T812 & T80 & 1 \\ diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 84c3932..a0b7481 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -1,12 +1,6 @@ -\begin{tabular}{@{}>{\bfseries}lcccc@{}} +\begin{tabular}{@{}lcccc@{}} \toprule -\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule -Wheat & Yes & Yes & Yes & Yes \\ -\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ -Spelt & Yes & Yes & Yes & Yes \\ -Rye & Yes & No & No & No \\ -Emmer & Yes & No & No & No \\ -Einkorn & Yes & No & No & No \\ -Rice & Yes & No & No & No \\ -Corn & Yes & No & No & No \\ \bottomrule +\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule +Spelt, Wheat (\textgreater{}~70\%) & Yes & Yes & Yes & Yes \\ +Rye, Emmer, Einkorn, Rice, Corn & Yes & No & No & No \\ \bottomrule \end{tabular} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 160cfb9..841ff22 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -1,8 +1,8 @@ \begin{tabular}{@{}rcll@{}} \toprule -\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule -0--150 & 50 & Cookies & Very short\\ -150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ -250--350 & 60--70 & Bread, Pizza & Long \\ -350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule +\textbf{W-Value} & \textbf{Hydration (\%)} & \textbf{Uses} & \textbf{Fermentation time} \\ \midrule +0--150 & 50 & Cookies & Very short \\ +150--250 & 50--60 & Cakes, Bread, Pizza & Short--Medium \\ +250--350 & 60--70 & Bread, Pizza & Long \\ +350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule \end{tabular}