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Improve overfermentation when retarding a dough

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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
This commit is contained in:
Hendrik Kleinwaechter
2023-10-23 21:48:41 -10:00
parent 187fc1d0fc
commit 4b09656723
2 changed files with 21 additions and 2 deletions
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7
book/glossary/glossary.tex
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@@ -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

16
book/troubleshooting/crumb-structures.tex
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@@ -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}