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Improve troubleshooting wording (#96)

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* Improved wording around dough sticking

* Provide additional reference with more details

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Co-authored-by: Ben <ben@st2projects.com>
This commit is contained in:
Hendrik Kleinwaechter
2023-05-21 11:32:10 +02:00
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parent 84f61b2b6a
commit 55a9366e78
1 changed files with 6 additions and 2 deletions
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8
book/troubleshooting/misc.tex
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@@ -296,8 +296,12 @@ has consumed most of your gluten network. That's why your
dough fully collapses and stays flat during the bake. The dough fully collapses and stays flat during the bake. The
\ch{CO2} and evaporating water will diffuse out of the dough. \ch{CO2} and evaporating water will diffuse out of the dough.
A related symptom is that your dough sticks to the banneton. A related symptom is that your dough sticks to the banneton.
When starting baking I combated this with rice flour. When I starting baking I combated this with rice flour.
It works but might be a false friend. I gently rub my It worked for me but it might be a false find. Please refer to
section \ref{sec:overfermented-dough} for more details on why
rice flour is not a good idea to manage sticky doughs.
These days I gently rub my
dough with a bit of non-rice flour before placing it in dough with a bit of non-rice flour before placing it in
the banneton. Now if the dough starts to stick to the banneton the banneton. Now if the dough starts to stick to the banneton
while I remove it I resort to a drastic measure. I immediately while I remove it I resort to a drastic measure. I immediately