From 4b09656723535a2220c5a1fe526df264d0dc33a1 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Mon, 23 Oct 2023 21:48:41 -1000 Subject: [PATCH] Improve overfermentation when retarding a dough This adds retarding to the glossary and adds a note on how the times can be effected when starting with a warmer dough. This fixes #248 --- book/glossary/glossary.tex | 7 +++++++ book/troubleshooting/crumb-structures.tex | 16 ++++++++++++++-- 2 files changed, 21 insertions(+), 2 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index 61a06ef..e416a81 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -320,6 +320,13 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight shape, without the domed top characteristic of other bread loaves. Pullman loaves are often sliced very thin and are popular for making sandwiches. +\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing +stage by placing the dough in a colder environment, typically a refrigerator. This aids +bakers in scheduling, allowing them to have more control over when to bake their breads, +especially in large-scale bakeries where timing is essential to serve freshly baked bread +to early morning customers. While scheduling is the main reason, some bakers also assert +that retarding can enhance the bread's overall flavor profile. + \item[Rye] A type of grain used in baking. Due to its low gluten content, breads made solely from rye flour tend to be dense. However, rye has a unique flavor and many health benefits, so it's often combined with wheat flour in baking. Pure rye diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 074a7c8..70ccbc6 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -98,8 +98,9 @@ appreciated less. However, I~personally really like the hearty strong taste. It is excellent in combination with something sweet or a soup. From a consistency perspective, it is no longer as fluffy as it could be. The crumb might also taste a little bit gummy. That's because it has been broken down a lot -by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno} -and is no longer comparable to raw flour, it's a fully fermented product. +by the bacteria. Furthermore, this style of bread has a significantly lower amount +of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour, +it's a fully fermented product. You can compare it with a blue cheese that is almost lactose free. When trying to work with the dough, you will notice that suddenly the dough feels @@ -138,6 +139,17 @@ dough with less bacterial activity. A better yeast activity also will result in less acidity in your final bread. If you are a chaser of a very strong tangy flavor profile, then a stronger flour with more gluten will help. +When retarding sourdough (cold proofing in the refrigerator), temperature plays a +pivotal role in fermentation rates. As the dough chills in the refrigerator, +fermentation decelerates. Starting the retarding process at a warmer +temperature means this deceleration takes longer. + +For instance, a dough that's ideal after 8 hours of retarding might be ready in +merely 4 hours if it began at a higher temperature. Thus, it's crucial to +experiment and determine the optimal retarding duration for your specific +conditions. Conversely, if the dough starts colder, fermentation halts more +rapidly in the refrigerator. In such scenarios, allowing the dough to proof at +room temperature briefly before refrigerating can be beneficial. \subsection{Underfermented}