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Thanks Roberto von Krammer for the feedback!
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Hendrik Kleinwaechter
2023-06-29 14:25:39 +02:00
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -1016,7 +1016,7 @@ areas hold more gas and more acidity than others. Applying a stretch and fold
will redistribute heat, gas, and acidity. Some bakers also refer to this will redistribute heat, gas, and acidity. Some bakers also refer to this
process as crumb building. Careful folds ensure that your final dough's crumb process as crumb building. Careful folds ensure that your final dough's crumb
is not overly wild featuring large cavities. If you notice overly is not overly wild featuring large cavities. If you notice overly
large areas in your final dough's crumb, then you might be able to fix that large cavities in your final dough's crumb, then you might be able to fix that
by applying more stretch and folds\footnote{In many cases these cavities can by applying more stretch and folds\footnote{In many cases these cavities can
also happen when a dough does not ferment enough. The crumb is commonly called also happen when a dough does not ferment enough. The crumb is commonly called
Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
@@ -1080,7 +1080,7 @@ in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
its dough strength, a stretch and fold should be applied.} its dough strength, a stretch and fold should be applied.}
\end{figure} \end{figure}
Now the reasonable amount of stretch and folds you should do greatly depends on how much you Now, the reasonable amount of stretch and folds you should do greatly depends on how much you
kneaded initially and how extensible your dough is. A good recommendation is kneaded initially and how extensible your dough is. A good recommendation is
to observe your dough in your bulk container. Once you see that the dough to observe your dough in your bulk container. Once you see that the dough
flattens out quite a lot and spreads towards the edges of your bulk container, flattens out quite a lot and spreads towards the edges of your bulk container,
@@ -1120,7 +1120,7 @@ dough from sticking too much to your tools.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{divide-preshape} \includegraphics[width=\textwidth]{divide-preshape}
\caption{The steps of dividing and pre0shaping your dough.} \caption{The steps of dividing and preshaping your dough.}
\end{figure} \end{figure}
I~sometimes like to draw small lines with the dough scraper's edge I~sometimes like to draw small lines with the dough scraper's edge
@@ -1194,8 +1194,8 @@ allow it to relax. Without a resting period, you wouldn't
be able to shape your dough into, for instance, a baguette-like structure. be able to shape your dough into, for instance, a baguette-like structure.
The dough would resist each movement The dough would resist each movement
always springing back into the previous shape. You always springing back into the previous shape. You
might have noticed this before when making pizza dough. If you might have noticed this before, when making pizza dough. If you
don't wait long enough after balling the pizzas it's impossible don't wait long enough after balling the pizzas, it's impossible
to stretch the pizza. By waiting a few more minutes, to stretch the pizza. By waiting a few more minutes,
stretching becomes a lot easier. The dough will not resist stretching becomes a lot easier. The dough will not resist
being transformed into the final shape that you like. being transformed into the final shape that you like.