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Adds some text improvements from the book review.
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Hendrik Kleinwaechter
2024-01-10 14:04:24 +01:00
parent 8e604075ae
commit 5eea8b8bf8
13 changed files with 73 additions and 70 deletions
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book/bread-types/bread-types.tex
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@@ -345,10 +345,9 @@ evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
resembling a default sourdough starter. Just like with flatbread,
the high humidity helps to make a more airy, fluffy crumb. At
the same time the bread will be a bit chewier. This
type of bread made with rye is my family's favorite style of bread.
The hearty rye flavor paired with the sticky consistency really
the high humidity helps to make a more airy, fluffy crumb. The bread will
also be a bit chewier. This type of bread made with rye ismy family's favorite
style of bread. The hearty rye flavor paired with the sticky consistency really
makes an excellent sandwich bread.
To improve the structure you can also consider using around \qty{50}{\percent}
@@ -386,13 +385,12 @@ 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.
When using wheat, make sure to mix your dough enough to develop a gluten network.
Allow the dough to reach a certain size increase during the fermentation.
Afterward, divide and pre-shape the dough into the desired visual shape you
would like. Each shape requires a different technique. Sometimes achieving
the right shape can be challenging. Making a baguette, for instance,
requires performing 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
@@ -404,5 +402,5 @@ performed perfectly, without mistakes.
But after baking you will be rewarded with a beautiful bread
with great taste and consistency.
There is a fully dedicated recipe and tutorial
There is a full, dedicated recipe and tutorial
for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~Chapter.