mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-30 06:43:59 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Screen Readers (#53)

Browse Source 
* add tikzcache

* ignore files

* add latexmkrc file

* Move figures to new files

* rename images

* Fix build commands

* Release as epub3 and mobi

* Add cover-image support

* use older epub

* Externalize all tables

* change gh actions command

* fix linux xargs rm
This commit is contained in:
Hendrik Kleinwaechter
2023-03-02 20:33:25 +01:00
committed by GitHub
parent 2691ecfa22
commit 6e97f9bbd0
54 changed files with 766 additions and 536 deletions
Download Patch File Download Diff File Expand all files Collapse all files

85
book/baking/baking.tex
View File

@@ -3,29 +3,7 @@ your dough into the oven. This is typically done after your
dough has gone through the bulk fermentation and proofing stage.
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
\node [block, right of=heat_oven, node distance=3cm] (score_dough) {\footnotesize Score your dough};
\node [decision, right of=score_dough, node distance=4cm] (decide_steam) {\footnotesize Choose your steaming method};
\node [block, below of=heat_oven, node distance=4cm] (inverted_tray_method) {\footnotesize Inverted tray method};
\node [block, right of=inverted_tray_method, node distance=3cm] (dutch_oven) {\footnotesize Dutch oven};
\node [block, right of=dutch_oven, node distance=3cm] (steam_injection) {\footnotesize Steam injection oven};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {\footnotesize Bake dough for 30 minutes with steam};
\node [block, right of=bake_30, node distance=3cm] (remove_steam) {\footnotesize Remove source of steam};
\node [block, right of=remove_steam, node distance=3cm] (build_crust) {\footnotesize Build the crust};
\node [block, right of=build_crust, node distance=3cm] (finish_baking) {\footnotesize Stop baking 10-30 minutes later depending on crust preference};
\path [line] (heat_oven) -- (score_dough);
\path [line] (score_dough) -- (decide_steam);
\path [line] (decide_steam) -- (inverted_tray_method);
\path [line] (decide_steam) -- (dutch_oven);
\path [line] (decide_steam) -- (steam_injection);
\path [line] (steam_injection) -- (bake_30);
\path [line] (inverted_tray_method) -- (bake_30);
\path [line] (dutch_oven) -- (bake_30);
\path [line] (bake_30) -- (remove_steam);
\path [line] (remove_steam) -- (build_crust);
\path [line] (build_crust) -- (finish_baking);
\end{tikzpicture}
\includegraphics{figures/fig-baking-process.pdf}
\caption{A schematic visualization of the baking process using different sources of steam in a home oven.}
\label{fig:baking-process}
\end{figure}
@@ -41,22 +19,9 @@ Your dough starts to vertically rise. This is called oven spring.
Your bread starts to build a crust of gel like consistency. The crust is still
extensible and can be stretched.
\begin{table}[!htb]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|l|l|}
\hline
\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \hline
60 - 140 & Sterilisation & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \hline
75 - 167 & Gel building & \begin{tabular}[c]{@{}l@{}}A gel builds on the surface persisting\\ your dough's structure. It is still\\ extensible and can spring in the\\ oven\end{tabular} \\ \hline
100 - 212 & Water evaporates & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \hline
118 - 244 & Acetic acid evaporates & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \hline
122 - 252 & Lactic acid evaporates & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \hline
140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \hline
170 - 338 & Caramelization & \begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your bread a distinct flavor\end{tabular} \\ \hline
\end{tabular}%
}
\caption{The different stages of the baking process and their impact on your bread}
\begin{table}[htp!]
\includegraphics[width=\textwidth]{tables/table-baking-process-stages.pdf}
\caption{The different stages that your dough undergoes during the baking process.}
\end{table}
At around 60°C (140°F) the microbes in your dough start to die.
@@ -194,7 +159,7 @@ would like a soft crust you can steam your dough all the
way.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-too-hot.jpeg}
\includegraphics[width=\textwidth]{baking-too-hot}
\caption{A submission by Karomizu showing a bread that has been baked
at too high a temperature or with too little steam. Note the large
pockets of air towards the crust. They are a typical indicator.}
@@ -241,27 +206,7 @@ created from the dough and water source stays
around your dough.
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Place water tray and stone in oven};
\node [block, right of=init] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
\node [block, right of=heat_oven] (score_your_dough) {\footnotesize Score your dough};
\node [block, right of=score_your_dough] (spritz) {\footnotesize Spritz your dough with water};
\node [block, right of=spritz] (load_tray) {\footnotesize Place non-preheated inverted tray in oven};
\node [block, below of=load_tray, node distance=4cm] (load_doughs) {\footnotesize Load doughs into oven};
\node [block, left of=load_doughs, node distance=3cm] (load_water) {\footnotesize Place water in heated water tray};
\node [block, left of=load_water, node distance=3cm] (bake) {\footnotesize Bake 30 minutes or until core temperature is 92°C (197°F)};
\node [block, left of=bake, node distance=3cm] (remove_steam) {\footnotesize Remove steam source and top tray};
\node [block, left of=remove_steam, node distance=3cm] (finish) {\footnotesize Bake at least another 10 minutes or until crust has your desired color};
\path [line] (init) -- (heat_oven);
\path [line] (heat_oven) -- (score_your_dough);
\path [line] (score_your_dough) -- (spritz);
\path [line] (spritz) -- (load_tray);
\path [line] (load_tray) -- (load_doughs);
\path [line] (load_doughs) -- (load_water);
\path [line] (load_water) -- (bake);
\path [line] (bake) -- (remove_steam);
\path [line] (remove_steam) -- (finish);
\end{tikzpicture}
\includegraphics{figures/fig-inverted-tray-method.pdf}
\caption{A schematic visualization the inverted tray baking method that works great for home ovens.}
\label{fig:inverted-tray-process}
\end{figure}
@@ -315,20 +260,10 @@ crust color. In my case this is another 15-25 minutes typically.
\section{Conclusions}
\begin{table}[]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|l|l|l|}
\hline
\textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \hline
Gas & No & No & Yes \\ \hline
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \hline
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \hline
Steam & Yes & Yes & Yes \\ \hline
\end{tabular}%
}
\caption{An overview of ovens and their different baking methods}
\end{table}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-oven-baking-overview.pdf}
\caption{An overview of different oventypes and their different baking methods}
\end{figure}
Depending on your home oven a different method
of steaming should be used. Generally most ovens