From 4b4d80d231976059b8d35337b57b0b1fe63aaba7 Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Sun, 10 Dec 2023 16:54:22 +0000 Subject: [PATCH] Bread types (#301) * Review bread types chapter * Fine tune bread tables * Collect all flat bread into one section Makes more sense to have it all within a section. * Correct typos in bread types chap. gasses is less ambigous than gases even if correct. * Remove uppercases More consistent withe the rest of the text. * Rewrite bread type intro * Rewrite some of the flatbread section there is a lot of repetition though.. --------- Co-authored-by: Cedric --- book/book.tex | 1 - book/bread-types/bread-types.tex | 533 +++++++++--------- .../table-flat-bread-pancake-recipe.tex | 16 +- book/tables/table-overview-bread-types.tex | 17 +- 4 files changed, 288 insertions(+), 279 deletions(-) diff --git a/book/book.tex b/book/book.tex index 0c9d882..90fdcfd 100644 --- a/book/book.tex +++ b/book/book.tex @@ -34,7 +34,6 @@ \input{flour-types/flour-types} -\chapter{Bread types} \input{bread-types/bread-types} \chapter{Wheat sourdough}% diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 0401847..64e0088 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -1,11 +1,23 @@ +\chapter{Bread types}% +\label{ch:bread-types} \begin{quoting} In this chapter you will learn about different bread types and their -advantages and disadvantages. At the end of this chapter you can find a very -simple flatbread recipe. This is probably the most accessible, least effort -type of bread you can make. If you are a busy person and/or don't have an -oven, this might be exactly the type of bread you should consider. +advantages and disadvantages. You can also find very simple recipes for +flatbread and pan loaf. The former is probably the most accessible, least +effort type of bread you can make, while the latter is a little more involved. +Free standing bread has its own chapter, due to its increased complexity. \end{quoting} +\section{Introduction}% +\label{sec:intro} + +In this section we classify bread by its baking techniques. The appearance and +taste will of course be different, but you can get excellent bread with each +of them. Some breads will require investment and technique, as depicted in +Table~\ref{tab:bread-types-comaprison}. Flatbread is probably the most +accessible, least effort type of bread you can make. If you are a busy person +and/or don’t have an oven, this might be exactly the type of bread you should +consider. \begin{table}[!htb] \begin{center} \input{tables/table-overview-bread-types.tex} @@ -15,7 +27,8 @@ oven, this might be exactly the type of bread you should consider. \end{center} \end{table} -\section{Flatbread} +\section{Flatbread}% +\label{sec:flatbread} Flatbread is probably the simplest sourdough bread to make. To make a flatbread no oven is required; all you need is a stove. @@ -24,7 +37,7 @@ To make a flatbread no oven is required; all you need is a stove. \includegraphics[width=\textwidth]{flat-breads-selection} \caption[Flatbread selection with different flours]{An assorted selection of different flatbreads made with sourdough. From left to right: - Wheat tortilla, rye, spelt and corn.}% + Wheat~tortilla, rye, spelt and corn.}% \end{figure} This type of bread is super simple to make as you can skip @@ -33,19 +46,258 @@ can be made with all kinds of flours. You can even use flour without gluten, such as corn or rice flour, to make the dough. To make the flatbread a little more fluffy, you can use a little bit of wheat flour. The developing gluten -will trap the gasses. During baking, these gasses will +will trap the gases. During baking, these gases will inflate the dough. Another trick to improve the texture of the flatbread is to make a very wet dough. A lot of the water will evaporate during the baking process and thus make the bread fluffier. - If your water content is very high, it will produce a -pancake-like consistency. +pancake-like consistency, as you can see in +Table~\ref{tab:flat-bread-ingredients} -Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}'' -to see a full recipe including the process of making such a flatbread. +\begin{table}[!htb] + \begin{center} + \input{tables/table-flat-bread-pancake-recipe.tex} + \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person. + Multiply the ingredients to increase portion size. Refer to the + Section~\ref{section:bakers-math} + ``\nameref{section:bakers-math}'' to learn how to understand and + use the percentages properly.}% + \label{tab:flat-bread-ingredients} + \end{center} +\end{table} +For a full recipe including the process of making such a flatbread, refer to +Subsection~\ref{subsec:flat-bread-recipe} + +\subsection{Flatbread framework}% +\label{subsec:flat-bread-framework} + +As explained above, if you are just getting started, making a flatbread is the +easiest way to start making great bread at home. With just a +few steps, you can stop buying bread forever. This works with +any flour, including gluten-free options. + +\begin{flowchart}[!htb] +\begin{center} + \input{figures/fig-process-flat-bread.tex} + \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very + simple, requiring very little effort. This type of bread is especially + handy for busy bakers.}% + \label{fig:flat-bread-process} +\end{center} +\end{flowchart} + +This is my go-to recipe that I~use to make bread whenever +I~have little time or when I~am abroad. You can choose +between two options: +% +\begin{enumerate} + \item A flatbread similar to a roti or naan bread + \item Sourdough pancakes. +\end{enumerate} + +To get started prepare your sourdough starter. If it has not been used for a very +long time, consider giving it another feed. To do so, simply take \qty{1}{\gram} of your +existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water. +If you do this in the morning, your sourdough starter will be ready in the evening. The +warmer it is, the sooner it will be ready, consider +using warm water if it is very cold where you live. + +\begin{figure}[htb!] +\begin{center} + \includegraphics[width=1.0\textwidth]{flat-bread-wheat} + \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The + dough is drier at around \qty{60}{\percent} hydration. The drier dough + is a little harder to mix. As wheat contains more gluten, the dough + puffs up during the baking process.} +\end{center} +\end{figure} + +This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have +the perfect quantity to make a dough for one person. In case you want to make more +bread, simply multiply the quantities shown in +Table~\ref{tab:flat-bread-ingredients}. + +Then in the evening simply mix the ingredients as shown in the table. Your dough +is going to be ready in the morning. It's typically ready after 6--12~hours. If +you use more sourdough starter it will be ready faster, conversely it will take +longer if you use less. Try to aim for a fermentation time of 8--12~hours as +by using your dough too soon, the flavor might not be as good. By using your +dough later it might become a little more sour. The best option is to +experiment and see what you personally like the most. + +After mixing the ingredients together cover the container, this prevents the +dough from drying out and makes +sure no fruit flies get access. A transparent container will be helpful +when getting started. You can observe the dough more easily and see when +it is ready. + +\begin{figure}[htb] +\begin{center} + \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread} + \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera} + made using teff flour. The image has been provided by Charliefleurene + via Wikipedia.} +\end{center} +\end{figure} + +If you used the flatbread option with less water, look at the size increase +of your dough. It should have increased at least \qty{50}{\percent} in size. +Also look out for bubbles on the sides of your container. + +When using the pancake recipe, look out for bubbles on the surface of your dough. +In both cases use your nose to check the scent of your dough. Depending +on your sourdough starter's microbiome your dough will have +dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying +on the smell of your dough is the best way to judge whether your +dough is ready or not. Timings are not reliable as they +depend on your starter and the temperature. If your dough +is ready too soon, you can now move it directly to the fridge and bake +it at a later, more convenient time. The low temperature will halt the fermentation +process\footnote{There are some exceptions. In some rare cases your starter +might also work at lower temperatures. You might have cultivated microbes that work best at +low temperatures. Nevertheless, fermentation +is always slower the colder it gets. A fridge really helps to preserve the state +of your dough.} +and your dough will last for several days. The longer you wait, the more sour the +bread is going to be. The fridge is a great option in case you want to +take the dough with you when visiting friends. People are going +to love you for the freshly baked flatbreads or pancakes. If you dare, +you can also taste a little bit of your raw uncooked dough. It is likely +going to taste relatively sour. I~do this frequently to better evaluate the +state of my doughs. + +\begin{figure}[!htb] +\begin{center} + \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} + \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour. + The pockets come from evaporated water and \ch{CO2} created by the + microbes. The image has been provided by Łukasz Nowak via Wikipedia.} +\end{center} +\end{figure} + +If you are feeling lazy or don't have time, you could also use older sourdough starter +to make the dough directly without any prior starter feedings. Your sourdough starter +is going to regrow inside your dough. Remember that the +final bread might be a bit more on the sour side as the balance of yeast to +bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients} +I~recommended using around \qtyrange{5}{20}{\percent} +of sourdough starter based on the flour to make the dough. If you were to follow +this approach, just use around \qty{1}{\percent} and make the dough directly. +The dough is probably going to be ready 24~hours later, depending on the temperature. + +If you want to make sweet pancakes, add some sugar and optional eggs to your dough +now. A good quantity of eggs is around one~egg per \qty{100}{\gram} of flour. +Stir your dough a little bit and it will be ready to be used. You'll +have delicious sweet savory pancakes, the perfect combination. By +adding the sugar now, you make sure that the microbes don't have +enough time to fully ferment it. If you had added the sugar +earlier, no sweet flavor would be left 12~hours later. + +To bake your dough heat your stove to medium temperature. Add a little bit of +oil to the pan. This helps with heat distribution and ensures even cooking. +With a spatula or a spoon place your dough in the pan. If your dough +was sitting in the fridge, bake it directly. There is no need to wait for your +dough to come to room temperature. If you have a lid, +place it on your pan. The lid helps to cook your dough from the top. +The evaporating water will circulate and heat up the dough's surface. When +making a flatbread, make the dough around \qty{1}{\cm} thick. When using the +pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you +like. + +\begin{figure}[htb] +\begin{center} + \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} + \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour. + Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as + a wheat based dough. To make the dough fluffier use more water or + consider adding more wheat to the mix of your dough.} +\end{center} +\end{figure} + +After 2--4~minutes flip over the pancake or flatbread. Bake it for the same +time from the other side. Depending on what you like, you can wait a little +longer to allow the bread to become a bit charred. The longer you +bake your bread, the more of the acidity is going to evaporate. If your +dough is a bit more on the sour side, you can use this trick to balance +out the acidity. This really depends on which flavor you are looking for. + +When making a flatbread I~recommend wrapping the baked flatbreads in a kitchen +towel. This way more of the evaporating humidity stays inside of your bread, +making sure your flatbreads stay nice and fluffy for a longer period after the +bake. A similar strategy is used when making corn tortillas. + +You can safely store the baked flatbreads or pancakes in your fridge +for weeks. When storing make sure to store them in an airtight plastic bag so that +they do not dry out. + +Keep a little bit of your unbaked dough. You can use it to make the next +batch of bread or pancakes for the next day. If you want to bake a few days later, add +a little bit of water and flour and store this mixture in your fridge +for as long as you like\footnote{The starter will stay good for months. If you expect to +leave it longer, consider drying a little bit of your sourdough starter.}. + +\subsection{Simple flatbread recipe}% +\label{subsec:flat-bread-recipe} + +By following the steps outlined in this section, +you'll be introduced to a versatile bread that's perfect for a myriad of +culinary applications. Whether you're scooping up a savory dip, +wrapping a flavorful filling, or simply enjoying a piece with a drizzle +of olive oil, these flatbreads are sure to impress. + +\subsubsection*{Ingredients} + +\begin{tabular}{r@{}rl@{}} +\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\ +\qty{320}{\gram} & (\qty{80}{\percent}) & Water, preferably at room temperature\\ +\qty{80}{\gram} & (\qty{20}{\percent}) & Active sourdough starter\\ +\qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\ +\end{tabular} + +\subsubsection*{Instructions} +\begin{description} +\item[Prepare the dough] In a large mixing bowl, combine the flour and water. +Mix until you have a shaggy dough with no dry spots. + +Add the sourdough starter and salt to the mixture. Incorporate them thoroughly +until you achieve a smooth and homogenized dough. + +\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough + to rest and ferment until it has increased by at least \qty{50}{\percent} + in size. Depending on the temperature and activity of your starter, this + can take anywhere from 4 to 24~hours. + +\item[Cooking preparation:] Once the dough has risen, heat a pan over medium heat. +Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel. + +\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of +the dough and place it onto the hot pan, spreading it gently like a pancake. + +Cover the pan with a lid. This traps the steam and ensures even cooking +from the top, allowing for easier flipping later. + +After about 5~minutes, or when the bottom of the flatbread has a +golden-brown crust, carefully flip it using a spatula. + +\emph{Adjusting cook time.} If the flatbread appears too dark, +remember to reduce the cooking time slightly for the next one. +Conversely, if it's too pale, allow it to cook a bit longer before flipping. + +Cook the flipped side for an additional 5~minutes or until it's also golden +brown. + +\item[Storing:] Once cooked, remove the flatbread from the pan and place it on a +kitchen towel. Wrapping the breads in the towel will help retain their +softness and prevent them from becoming overly crisp. +Repeat the cooking process for the remaining dough. + +\item[Serving suggestion:] Enjoy your sourdough flatbreads warm, +paired with your favorite dips, spreads, or as a side to any meal. + +\end{description} \section{Loaf pan bread} Loaf pan bread is made using the help of a special loaf pan @@ -133,15 +385,13 @@ and tools are required. \end{center} \end{figure} -Normally you mix your dough. When using wheat you make sure -that you mix enough to develop a gluten network. -You allow the dough to reach -a certain size increase during the fermentation. Afterwards you divide and pre-shape -the dough into the desired visual shape that you like. -Each shape requires a different technique. Sometimes achieving -exactly the right shape can be challenging. Making a baguette, -for instance, requires you to perform more steps. Mastering this -technique takes several attempts. +Normally you mix your dough, when using wheat you make sure that you mix +enough to develop a gluten network. You allow the dough to reach a certain +size increase during the fermentation, afterwards you divide and pre-shape the +dough into the desired visual shape that you like. Each shape requires a +different technique. Sometimes achieving exactly the right shape can be +challenging, making a baguette for instance, requires you to perform more +steps. Mastering this technique takes several attempts. Once the dough is shaped, it is proofed again for a certain period of time. Once the dough is ready, a sharp tool such @@ -154,245 +404,4 @@ But after baking you will be rewarded with a beautiful bread with great taste and consistency. There is a fully dedicated recipe and tutorial -for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter. - -\section{Flatbread framework}% -\label{section:flat-bread-framework} - -If you are just getting started, making a flatbread is the -easiest way to start making great bread at home. With just a -few steps, you can stop buying bread forever. This works with -any flour, including gluten-free options. - -\begin{flowchart}[!htb] -\begin{center} - \input{figures/fig-process-flat-bread.tex} - \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very - simple, requiring very little effort. This type of bread is especially - handy for busy bakers.}% - \label{fig:flat-bread-process} -\end{center} -\end{flowchart} - -This is my go-to recipe that I~use to make bread whenever -I~have little time or when I~am abroad. You can choose -between two options: -% -\begin{enumerate} - \item A flatbread similar to a roti or naan bread - \item sourdough pancakes. -\end{enumerate} - -\begin{table}[!htb] - \begin{center} - \input{tables/table-flat-bread-pancake-recipe.tex} - \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person. - Multiply the ingredients to increase portion size. Refer to the - Section~\ref{section:bakers-math} - ``\nameref{section:bakers-math}'' to learn how to understand and - use the percentages properly.}% - \label{tab:flat-bread-ingredients} - \end{center} -\end{table} - -To get started prepare your sourdough starter. If it has not been used for a very -long time, consider giving it another feed. To do so simply take \qty{1}{\gram} of your -existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water. -If you do this in the morning, your sourdough starter will be ready in the evening. The -warmer it is, the sooner it will be ready. If it is very cold where you live, consider -using warm water. - -\begin{figure}[htb!] -\begin{center} - \includegraphics[width=1.0\textwidth]{flat-bread-wheat} - \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The - dough is drier at around \qty{60}{\percent} hydration. The drier dough - is a little harder to mix. As wheat contains more gluten, the dough - puffs up during the baking process.} -\end{center} -\end{figure} - -This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have -the perfect quantity to make a dough for one person. In case you want to make more -bread, simply multiply the quantities shown in -Table~\ref{tab:flat-bread-ingredients}. - -Then in the evening simply mix the ingredients as shown in the table. Your dough -is going to be ready in the morning. It's typically ready after 6--12~hours. If -you use more sourdough starter, it will be ready faster. If you use less it will take -longer. Try to aim for a fermentation time of 8--12~hours. If you use -your dough too soon, the flavor might not be as good. If you use it later -your dough might be a little more sour. The best option is to experiment -and see what you personally like the most. - -After mixing the ingredients together, cover the container in which -you made the dough. This prevents the dough from drying out and makes -sure no fruit flies get access. A transparent container will be helpful -when getting started. You can observe the dough more easily and see when -it is ready. - -\begin{figure}[htb!] -\begin{center} - \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread} - \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera} - made using teff flour. The image has been provided by Charliefleurene - via Wikipedia.} -\end{center} -\end{figure} - -If you used the flatbread option with less water, look at the size increase -of your dough. The dough should have increased at least \qty{50}{\percent} in size. -Also look out for bubbles on the sides of your container. -When using the pancake recipe, look out for bubbles on the surface of your dough. -In both cases use your nose to check the scent of your dough. Depending -on your sourdough starter's microbiome your dough will have -dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying -on the smell of your dough is the best way to judge whether your -dough is ready or not. Timings are not reliable as they -depend on your starter and the temperature. If your dough -is ready too soon, you can now move it directly to the fridge and bake -it at a later, more convenient time. The low temperature will halt the fermentation -process\footnote{There are some exceptions. In some rare cases your starter -might also work at lower temperatures. You might have cultivated microbes that work best at -low temperatures. Nevertheless, fermentation -is always slower the colder it gets. A fridge really helps to preserve the state -of your dough.}. -and your dough will last for several days. The longer you wait, the more sour the -bread is going to be. The fridge is a great option in case you want to -take the dough with you when visiting friends. People are going -to love you for the freshly baked flatbreads or pancakes. If you dare, -you can also taste a little bit of your raw uncooked dough. It is likely -going to taste relatively sour. I~do this frequently to better evaluate the -state of my doughs. - - -\begin{figure}[htb!] -\begin{center} - \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} - \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour. - The pockets come from evaporated water and \ch{CO2} created by the - microbes. The image has been provided by Lukasz Nowak via Wikipedia.} -\end{center} -\end{figure} - -If you are feeling lazy or don't have time, you could also use older sourdough starter -to make the dough directly without any prior starter feedings. Your sourdough starter -is going to regrow inside your dough. The -final bread might be a bit more on the sour side as the balance of yeast to -bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients} -I~recommended using around \qtyrange{5}{20}{\percent} -of sourdough starter based on the flour to make the dough. If you were to follow -this approach, just use around \qty{1}{\percent} and make the dough directly. -The dough is probably going to be ready 24~hours later, depending on the temperature. - -If you want to make sweet pancakes, add some sugar and optional eggs to your dough -now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour. -Stir your dough a little bit and it will be ready to be used. You'll -have delicious sweet savory pancakes, the perfect combination. By -adding the sugar now, you make sure that the microbes don't have -enough time to fully ferment it. If you had added the sugar -earlier, no sweet flavor would be left 12~hours later. - -To bake your dough heat your stove to medium temperature. Add a little bit of -oil to the pan. This helps with heat distribution and ensures even cooking. -With a spatula or a spoon place your dough in the pan. If your dough -was sitting in the fridge, bake it directly. There is no need to wait for your -dough to come to room temperature. If you have a lid, -place it on your pan. The lid helps to cook your dough from the top. -The evaporating water will circulate and heat up the dough's surface. When -making a flatbread, make the dough around \qty{1}{\cm} thick. When using the -pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you -like. - -\begin{figure}[htb!] -\begin{center} - \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} - \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour. - Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as - a wheat based dough. To make the dough fluffier use more water or - consider adding more wheat to the mix of your dough.} -\end{center} -\end{figure} - -After 2--4~minutes flip over the pancake or flatbread. Bake it for the same -time from the other side. Depending on what you like, you can wait a little -longer to allow the bread to become a bit charred. The longer you -bake your bread, the more of the acidity is going to evaporate. If your -dough is a bit more on the sour side, you can use this trick to balance -out the acidity. This really depends on which flavor you are looking for. - -When making a flatbread I~recommend wrapping the baked flatbreads -in a kitchen towel. This way more of the evaporating humidity -stays inside of your bread. This makes sure your flatbreads stay -nice and fluffy for a longer period after the bake. A similar strategy is -used when making corn tortillas. - -You can safely store the baked flatbreads or pancakes in your fridge -for weeks. When storing make sure to store them in an airtight plastic bag so that -they do not dry out. - -Keep a little bit of your unbaked dough. You can use it to make the next -batch of bread or pancakes for the next day. If you want to bake a few days later, add -a little bit of water and flour and store this mixture in your fridge -for as long as you like\footnote{The starter will stay good for months. If you expect to -leave it longer, consider drying a little bit of your sourdough starter.}. - -\section{Simple flatbread recipe}% -\label{section:flat-bread-recipe} - -By following the steps outlined in this section, -you'll be introduced to a versatile bread that's perfect for a myriad of -culinary applications. Whether you're scooping up a savory dip, -wrapping a flavorful filling, or simply enjoying a piece with a drizzle -of olive oil, these flatbreads are sure to impress. - -\subsection*{Ingredients} - -\begin{tabular}{r@{}rl@{}} -\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\ -\qty{320}{\gram} & (\qty{80}{\percent}) & Water, preferably at room temperature\\ -\qty{80}{\gram} & (\qty{20}{\percent}) & Active sourdough starter\\ -\qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\ -\end{tabular} - -\subsection*{Instructions} -\begin{description} -\item[Prepare the Dough] In a large mixing bowl, combine the flour and water. -Mix until you have a shaggy dough with no dry spots. - -Add the sourdough starter and salt to the mixture. Incorporate them thoroughly -until you achieve a smooth and homogenized dough. - -\item[Fermentation] Cover the bowl with a lid or plastic wrap. Allow the dough - to rest and ferment until it has increased by at least \qty{50}{\percent} - in size. Depending on the temperature and activity of your starter, this - can take anywhere from 4 to 24~hours. - -\item[Cooking Preparation] Once the dough has risen, heat a pan over medium heat. -Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel. - -\item[Shaping and Cooking] With a ladle or your hands, scoop out a portion of -the dough and place it onto the hot pan, spreading it gently like a pancake. - -Cover the pan with a lid. This traps the steam and ensures even cooking -from the top, allowing for easier flipping later. - -After about 5~minutes, or when the bottom of the flatbread has a -golden-brown crust, carefully flip it using a spatula. - -\item[Adjusting Cook Time] If the flatbread appears too dark, -remember to reduce the cooking time slightly for the next one. -Conversely, if it's too pale, allow it to cook a bit longer before flipping. - -Cook the flipped side for an additional 5~minutes or until it's also golden -brown. - -\item[Storing] Once cooked, remove the flatbread from the pan and place it on a -kitchen towel. Wrapping the breads in the towel will help retain their -softness and prevent them from becoming overly crisp. -Repeat the cooking process for the remaining dough. - -\item[Serving Suggestion] Enjoy your sourdough flatbreads warm, -paired with your favorite dips, spreads, or as a side to any meal. - -\end{description} +for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~Chapter. diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 1378540..8392341 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -1,10 +1,10 @@ -%TODO: last line is not great --\begin{tabular}{lll} +%TODO: Alignement is not great +\begin{tabular}{@{}lll@{}} \toprule - & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule -\textbf{Flour} & 100g & 100g \\ -\textbf{Water} & up to 100g (100\%) & 300g (300\%) \\ -\textbf{Sourdough starter} & 5--20g (5--20\%) & 5--20g (5--20\%) \\ -\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ -\textbf{Bake when?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule + & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule +Flour & \qty{100}{g} & \qty{100}{g} \\ +Water & up to \qty{100}{g} (\qty{100}{\percent}) & \qty{300}{g} (\qty{300}{\percent}) \\ +Sourdough starter & 5--\qty{20}{g} (5--\qty{20}{\percent}) & 5--\qty{20}{g} (5--\qty{20}{\percent}) \\ +Salt & \qty{2}{g} (\qty{2}{\percent}) & \qty{2}{g} (\qty{2}{\percent}) \\ + Bake when? & Dough increased \qty{50}{\percent} in size & Bubbles visible on surface \\ \bottomrule \end{tabular} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index f8fac2e..fc3ade7 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -1,10 +1,11 @@ -% TODO -\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} +\begin{tabular}{@{}llll@{}} \toprule - & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule -Cooking method & Fire, pan, barbecue & Oven & Oven \\ -Working time (min.) & 3 & 5 & 60 \\ -Flour types & All & All & Gluten flours \\ -Difficulty & Very easy & Easy & Difficult \\ -Cost & Low & Medium & High \\ \bottomrule + & \multicolumn{3}{c}{\textbf{Type of bread}}\\ + \cmidrule(lll){2-4} + & \textbf{Flat} & \textbf{Loaf pan} & \textbf{Free standing} \\ \midrule +Cooking method & Pan, fire, barbecue & Oven & Oven \\ +Working time & 3~min. & 5~min. & 60~min. \\ +Flour types & All & All & Gluten flours \\ +Difficulty & Very easy & Easy & Difficult \\ +Cost & Low & Medium & High \\ \bottomrule \end{tabular}