diff --git a/book/book.tex b/book/book.tex index 34ec2b5..14c95dd 100644 --- a/book/book.tex +++ b/book/book.tex @@ -33,6 +33,7 @@ {./images/external/} {./baking/} {./wheat-sourdough/} + {./wheat-sourdough/shaping/} } % Layout rules diff --git a/book/wheat-sourdough/shaping/step-1-flour-applied.jpg b/book/wheat-sourdough/shaping/step-1-flour-applied.jpg new file mode 100644 index 0000000..9ada9ba Binary files /dev/null and b/book/wheat-sourdough/shaping/step-1-flour-applied.jpg differ diff --git a/book/wheat-sourdough/shaping/step-2-flipped-over.jpg b/book/wheat-sourdough/shaping/step-2-flipped-over.jpg new file mode 100644 index 0000000..4f57610 Binary files /dev/null and b/book/wheat-sourdough/shaping/step-2-flipped-over.jpg differ diff --git a/book/wheat-sourdough/shaping/step-3-rectangular.jpg b/book/wheat-sourdough/shaping/step-3-rectangular.jpg new file mode 100644 index 0000000..07c5150 Binary files /dev/null and b/book/wheat-sourdough/shaping/step-3-rectangular.jpg differ diff --git a/book/wheat-sourdough/shaping/step-4-folding.jpg b/book/wheat-sourdough/shaping/step-4-folding.jpg new file mode 100644 index 0000000..795143e Binary files /dev/null and b/book/wheat-sourdough/shaping/step-4-folding.jpg differ diff --git a/book/wheat-sourdough/shaping/step-6-prepare-proofing.jpg b/book/wheat-sourdough/shaping/step-6-prepare-proofing.jpg new file mode 100644 index 0000000..55cb521 Binary files /dev/null and b/book/wheat-sourdough/shaping/step-6-prepare-proofing.jpg differ diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 9da4ec7..89232cf 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1294,7 +1294,194 @@ take these timings with a grain of salt and experiment in your environment. \section{Shaping} -This chapter is still pending and will be added soon. + +Shaping will give your dough the final shape before baking. After +completing shaping your dough proceeds to the proofing stage and +will then be scored and ultimately baked. + +There are countless shaping techniques. The technique to choose +depends on the type of bread you want to make. Some techniques +are gentler on the dough, making sure that the dough does not +degas. Other techniques are faster but degas the dough a little +more. The tighter you shape, the more evened out your final dough's +crumb structure will look. At the same time, a tighter shaping-technique +will improve your dough's strength. More strength will ultimately result +in more vertical oven spring. + +The following instructions assume that you want to make a batard-style +bread featuring an oblong shape. Learning this technique +will provide you with a solid knowledge foundation that +can easily be extended to make bread rolls or baguettes. + +Mastering the challenging shaping technique will likely take you +multiple attempts. You only have a single attempt per dough though. If you +do a mistake, the final bread is likely not going to turn out as good +as it could. If this technique causes you a headache, I recommend making +a larger batch of dough and dividing and preshaping it into +smaller portions. Instead of making a large batard, practice making miniature +batard bread rolls. + +\subsection[Flouring the surface]{Apply flour to the dough's surface.} + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{step-1-flour-applied} + \caption{A dough that has flour applied to its surface. This is + the first step of the shaping process.} + \label{fig:shaping-flour-surface} +\end{figure} + +If you are only making 1 loaf out of your dough apply flour +generously to the top layer of your dough. Rub the flour onto your +dough with your hands. Flip over your container. Wait a little bit +to allow the dough to release itself from the container. Proceed +with step 3. + +If you divided and preshaped, apply flour generously to the dough's +top layer as well. With gentle hands spread the flour evenly across +the dough's surface. See figure \ref{fig:shaping-flour-surface} for a +visual representation of how your dough should like after coating +the surface. + +\subsection[Flipping the dough]{Flip the dough over} + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{step-2-flipped-over} + \caption{A flipped-over dough. Note how the sticky side is facing + you while the floured side is facing the countertop. The sticky side + is used as glue to hold the dough together.} +\end{figure} + +With gentle hands carefully remove the dough from the surface. If +you possess a dough scraper, carefully tuck it under the dough with +rapid movements. Flip the dough over making sure that the floured +areas are in contact with your hands. The non-floured bottom area that was +stuck to the counter is a no-touch zone. Try to avoid touching it +as it is rough and thus will stick to your hands. + +Gently proceed and place the dough with the previously top-facing side +on your counter. The floured area is now on the surface, whereas the +sticky side is facing you. + +\subsection[Create rectangular shape]{Make the dough rectangular} + +\begin{figure}[htb!] + \includegraphics[width=\textwidth]{step-3-rectangular} + \caption{A flipped-over dough. Note how the sticky side is facing + you while the floured side is facing the countertop.} + \label{fig:shaping-rectangular-dough} +\end{figure} + +You should be facing the sticky side of your dough now. Note how +the dough is currently round and not rectangular. The circular +shape will not be ideal when shaping the oblong batard. + +For this reason, proceed and stretch the dough a little bit until +it has a more rectangular shape. While stretching makes sure to touch +the sticky side as little as possible. Place your hands on the bottom +floured side and the edge of the sticky side. With gentle hands +stretch the dough until the shape in front of you looks rectangular. +Refer to figure \ref{fig:shaping-rectangular-dough} and compare +your dough with the shown dough. + +\subsection[Folding]{Fold the dough together} + +\begin{figure}[htb!] + \includegraphics[width=\textwidth]{step-4-folding} + \caption{The process of folding a batard. Note how the rectangle is first glued + together and then rolled inwards to create a dough roll. Ultimately the edges + are sealed to create a more uniform dough.} + \label{fig:shaping-folding} +\end{figure} + +Now that you have created the rectangular shape your dough +is ready to be folded together. This only works because the side +facing you is sticky. Because of the dough's stickiness, +we can effectively glue it together creating a very +strong bond. + +You can practice this step with a piece of rectangular paper. +Once you mastered folding on paper you can easily apply +this to your real-life dough. + +Make sure the batard is placed in front of you. Take the side +that faces you and fold it into the middle of the dough. Carefully +tuck it down so that it glues together with the sticky side. + +Take the other side and fold it over the side you just folded. +Stretch the dough as much as possible towards you. Tuck it down +on the edge, creating your first glue layer. + +Rotate the dough so that the is aligned lengthwise in front of you. +Rotate the dough inwards so that the seam side which is on the side +now faces you. + +Start to roll the dough inwards beginning at the top of the dough. +Keep rolling the dough inwards until you have created a dough roll. + +Refer to figure \ref{fig:shaping-folding} for a full visual +representation of the process. + +If your dough does not hold its shape chances are you have pushed +the fermentation too far. Most of the gluten has been degraded +and the dough won't be able to hold its shape. In this case, +the best option is to use a loaf pan to bake your bread. The +final bread will taste amazing but not offer the same texture +a free-standing bread would offer. Please refer to +section \ref{section:debugging-crumb-strucuture} for more +details on how to properly read your dough's crumb structure. + +\subsection[Sealing]{Sealing the edges} + +Your dough has finished shaping now. Sealing the edges +is an optional step. I like to do it because, in my opinion, +the final baked bread will look a little bit nicer without +any rough edges. + +Gently pull together the swirl-like-looking edges of your dough +with two fingers. Rotate the dough and then repeat the same process +from the other side as well. + +\subsection[Proofing preparation]{Prepare for proofing} + +\begin{figure}[htb!] + \includegraphics[width=\textwidth]{step-6-prepare-proofing} + \caption{The shaped dough is ready for proofing in the banneton. Note how the seam side + is now facing you. The floured previous top side is facing downwards.} + \label{fig:shaping-prepare-proofing} +\end{figure} + +You should have a beautifully shaped dough in front of you now. +The proofing stage is about to start. To simplify later +scoring and to make sure your dough won't stick to your banneton +apply another flour rub to the dough's surface. This +will dry out the surface and reduce the dough's tendency +to stick to everything. + +For the coating, I recommend using the same flour you used +to make your dough. Rice flour is only recommended if you +want to apply artistic scoring patterns later. It is better +to use more than too little flour. Excess flour can be +brushed off later. + +Once your dough has been coated it is ready to be placed on your banneton. +If you do not have a banneton you can use a bowl +with a kitchen towel inside. + +The currently top-facing floured surface will be downwards-facing in your banneton. +By doing so the banneton can be flipped +over before baking, releasing the dough.\footnote{The same +applies when making other doughs such as baguette doughs. The floured +surface will always be downwards facing. The dough is then flipped over +once for baking.} + +Proceed and lift the dough with 2 hands from the counter. +Gently rotate it once and then place the dough in your +banneton for proofing.\footnote{The seam side should now be facing you. +Some bakers like to seal the seam a little more. I could +not notice that this improves the dough's strength. As far as I can +tell this only improves the visual appearance of the bottom side +of the final loaf.} If you did everything right then your +dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}. \section{Proofing} This chapter is still pending and will be added soon.