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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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6
book/troubleshooting/crumb-structures.tex
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@@ -111,7 +111,7 @@ I~would use a lot of rice flour in my banneton to dry out the surface of the dou
This way the dough wouldn't stick, despite being overfermented. However as it
turns out the stickiness issue has been my lack of understanding the fermentation
process. Now I~never use rice flour, except when trying to apply decorative scorings.
Properly managing fermentation results in a dough that is not sticky.
Managing properly fermentation results in a dough that is not sticky.
If you are noticing, during a stretch and fold or during shaping, that your dough
is suddenly overly sticky, then the best option is to use a loaf pan. Simply take
@@ -318,8 +318,8 @@ can heat up the surface of your dough faster. I~tested this by putting an apple
a Dutch oven and measuring its surface temperature using a barbecue thermometer.
I~then changed the steaming methods to plot how quickly the temperature
close to the surface changes. I~tested an ice cube inside of a preheated
Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
of water on the apple's surface, a non-preheated Dutch oven where I~would only preheat
Dutch oven, a plain preheated Dutch oven, a preheated Dutch oven with spritzes
of water on the apple's surface and a non-preheated Dutch oven where I~would only preheat
the bottom part. The experiment then showed that the ice-cube method would heat up
the surface of the apple a lot quicker. When replicating this with a bread dough,
I~would achieve less oven spring.

6
book/troubleshooting/misc.tex
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@@ -117,7 +117,7 @@ acid-producing bacteria. So it is recommended to keep
a backup of your original starter.
A downside to the liquid starter is the overall
enhanced bacterial activity. This means the baked bread
enhanced bacterial activity compared to yeast activity. This means the baked bread
will have more acidity (but milder). The dough will degrade
faster during fermentation. For this reason, you
will need to use strong high-gluten flour when using
@@ -461,8 +461,8 @@ Please also note that you can only make bread with
great oven spring when making wheat based doughs. When
starting with this hobby I~always wondered why my rye
breads would turn out so flat. Yes, rye has gluten, but
small particles called \emph{hemicelluloses} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
prevent the dough from developing a gluten network it can
small particles called \emph{pentosans} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
They prevent the dough from developing a gluten network it can
with wheat. Your efforts will be in vain, and your dough will
stay flat. Only spelt- and wheat-based doughs have the capability
of retaining the \ch{CO2} created by the fermentation.