Non wheat sourdough chapter (#43)

This adds the non-wheat sourdough chapter

book/baking/baking.tex

@@ -2,7 +2,6 @@ Baking refers to the part of the process where you are loading
 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};

book/book.tex

@@ -34,6 +34,7 @@
   {./baking/}
   {./wheat-sourdough/}
   {./wheat-sourdough/shaping/}
+  {./non-wheat-sourdough/}
 }
 
 % Layout rules
@@ -109,16 +110,12 @@
 \label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
-\chapter{Non wheat bread basics}
+\chapter{Non wheat sourdough}
-This chapter is still pending and will be added soon.
-
 \label{chapter:non-wheat-sourdough}
-\section{Ingredients}
+\input{non-wheat-sourdough/non-wheat-sourdough}
-\section{Managing acidity}
-\section{To shape or not to shape}
-\section{Proofing}
 
 \chapter{Baking}
+\label{chapter:baking}
 \input{baking/baking}
 
 \chapter{Storing bread}

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -0,0 +1,168 @@
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{final-bread}
+  \caption{A sourdough rye bread made using a loaf pan. The
+  rye bread is not scored. The crust typically cracks
+  open during baking.}
+  \label{fig:non-wheat-final-bread}
+\end{figure}
+
+In this chapter you will learn how to make a basic sourdough bread
+using non-wheat flour. This includes all flour except spelt.
+The key difference between wheat and non-wheat flour is
+the quantity of gluten. Wheat and spelt feature a high amount
+of gluten. The non-wheat flours do not. In the case of rye flour
+sugars called pentosans prevent gluten bonds from properly
+forming \cite{rye+pentosans}.
+
+For these flours including rye, emmer, and einkorn no gluten
+development has to be done. This means there is no kneading,
+no overfermentation, and no issues with making flat bread.
+The whole process
+is a lot easier. You mix the ingredients and
+wait for a certain period until the dough has
+reached the level of acidity that you like. Afterward, you
+shape the dough or pour it into a loaf pan. After a short proofing
+period the bread can be baked. Due to the lack
+of gluten development, the final bread will feature a denser
+crumb compared to wheat.
+
+\begin{figure}[!htb]
+  \begin{tikzpicture}[node distance = 3cm, auto]
+    \node [block] (init) {\footnotesize Mix ingredients};
+    \node [block, below of=init, node distance=3cm] (bulk_ferment) {\footnotesize Bulk ferment};
+    \node [block, right of=init, node distance=3cm] (divide) {\footnotesize Divide};
+    \node [block, below of=divide, node distance=3cm] (shape) {\footnotesize Shape};
+    \node [block, right of=divide, node distance=3cm] (proof) {\footnotesize Proof};
+    \node [block, below of=proof, node distance=3cm] (bake) {\footnotesize Bake};
+    \path [line] (init) -- (bulk_ferment);
+    \path [line] (bulk_ferment) -- (divide);
+    \path [line] (divide) -- (shape);
+    \path [line] (shape) -- (proof);
+    \path [line] (proof) -- (bake);
+  \end{tikzpicture}
+  \caption{A visualization of the process to make non-wheat sourdough bread.
+  The process is much simpler than making wheat sourdough bread. There is
+  no gluten development. The ingredients are simply mixed together.}
+  \label{fig:non-wheat-sourdough}
+\end{figure}
+
+This chapter will focus on making rye bread. The flour could
+be replaced with einkorn or emmer based on your preference.
+
+The following recipe will make you 2 loaves:
+\begin{itemize}
+  \item 1000g of whole rye flour
+  \item 800g of room temperature water (80 percent)
+  \item 200g of sourdough starter (20 percent)
+  \item 20g of salt (2 percent)
+\end{itemize}
+
+The sourdough starter can be in an active or inactive stay. It could have
+stayed at room temperature for a week with no feedings and it would
+have been okay. It can come right out of the fridge and still it would
+be no problem. The dough is very forgiving.
+
+If you follow the suggested dough from the recipe you are making a relatively
+wet rye dough. It's so wet that it can only be made using a loaf pan. In case
+you want to make free-standing rye bread consider reducing the hydration
+to around 60 percent.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{ingredients}
+  \caption{For non-wheat dough the ingredients are mixed together. There is no need
+  to develop any dough strength. This simplifies the whole bread-making process.}
+  \label{fig:non-wheat-ingredients}
+\end{figure}
+
+Mix together all the ingredients with your hands. You can also
+opt for a spatula to simplify things. Rye flour itself is very
+sticky and unpleasant to mix by hand. The dough will stick
+a lot to your hand. If you use a stiff starter it can be
+easier to dissolve it in the dough's water. Once dissolved
+add the other ingredients.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{sticky-hands}
+  \caption{Rye flour has a sugar molecule known as pentosans. These pentosans prevent
+  the rye flour from building gluten bonds. As a result the dough never features an
+  open crumb and is always very sticky when hand mixing.}
+  \label{fig:non-wheat-sticky-hands}
+\end{figure}
+
+The goal of the mixing process is to homogenize the dough. There
+is no need to develop any dough strength. Once you see that
+your sourdough starter has been properly incorporated your
+dough is ready to begin bulk fermentation.
+
+You can bulk ferment the dough for a few hours up to
+weeks. By extending the bulk fermentation time you increase
+the acidity the final loaf is going to feature. After around
+48 hours the acidity will no longer increase. This is because
+most of the nutrients have been eaten by your microorganisms.
+You could let your dough sit for longer but it wouldn't alter the
+final flavor profile by much.
+
+I recommend waiting until the dough has roughly increased by
+50 percent in size. If you are daring you can taste the dough
+to get an idea of the acidity profile. The dough will likely
+taste very sour. However, a lot of the acidity will evaporate
+during the baking process. So the final loaf will not be
+as sour as the dough you are tasting.
+
+Once you are happy with the acidification level proceed, divide
+and shape your dough. Shaping might not be possible if you opt
+for the wetter dough. In case you made a drier dough use as much
+flour as needed to dry the dough a little bit and form a dough ball.
+There is no folding the dough. All you do is tucking it together
+as much as is needed to apply the shape of your banneton.
+For the wetter dough use a spatula and pour as much dough as
+needed into your greased loaf pan.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{crumb}
+  \caption{The crumb structure of rye bread. By making a wetter
+  dough more water evaporates during the baking and thus the
+  crumb tends to be a bit more open. Generally, rye
+  bread is never as fluffy as wheat sourdough bread. The crust
+  of this bread is a bit pale. The crust color can be controlled
+  by baking the bread for a longer period.}
+  \label{fig:rye-crumb}
+\end{figure}
+
+Carefully spread the dough with a spatula in your loaf pan. You
+can wet the spatula to make this process easier. Spread it
+until the surface looks smooth and shiny.
+
+For proofing, I recommend waiting around 60 minutes. An extended
+proofing period does not make sense unless you want to further
+increase the dough's acidity. The dough will not become fluffier
+the longer you proof. With the short proofing period, however,
+the dough will become a bit more homogenous. This way the final
+bread looks more uniform. The proofing period also allows the
+dough to fully extend and fill the edges of the loaf pan. I also
+like to move the dough to the fridge for proofing. The dough stays
+good in the fridge for weeks. You can proceed and bake it at a
+convenient time for you. 
+
+Once you are happy with the proofing stage proceed and bake your dough
+just like you'd normally do. For more details please refer to chapter
+\ref{chapter:baking} for more details. One challenging aspect
+of using a loaf pan is to make sure that the center part of your
+dough is properly cooked. For this reason, it is best to use a thermometer
+and measure the internal temperature. The bread is
+ready once the internal temperature reached 92°C (197°F). I recommend
+removing the bread from the loaf pan once you reached the desired
+temperature. Then you can continue baking the loaf without the pan and
+steam. This way you achieve a great crust all around your
+loaf. You can bake as long as you like until you have achieved
+your crust color of choice. The darker the more crunchy
+the crust and the more flavor it offers. If you feel your
+dough might have been overly acidic you can extend the baking time.
+The longer you bake the more acidity will evaporate.
+
+This is one of my favorite breads to bake which I eat on an
+almost daily basis. The effort required to make bread like
+this is much lower compared to a wheat-based dough. In some
+cases, I extend the recipe and add additional sourdough discard
+to the dough. You can add as much discard as you like. The resulting
+bread has a very complex but delicious flavor profile.

book/references.bib

@@ -306,4 +306,16 @@
   howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
   year         = {2022},
   note         = {Accessed: 2023-01-06}
-} 
+} 
+
+@article{rye+pentosans,
+	author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
+	journal = {Food Research International},
+	keywords = {Rye bread, Wholemeal, Pentosans, Starch},
+	number = {8},
+	pages = {2045-2051},
+	title = {The role of pentosans and starch in baking of wholemeal rye bread},
+	url = {https://www.sciencedirect.com/science/article/pii/S0963996910002127},
+	volume = {43},
+	year = {2010}
+}