From 8c840a2454eea0bb15ac61afeceb45132405c5e2 Mon Sep 17 00:00:00 2001 From: Ced Date: Fri, 28 Feb 2025 13:12:15 +0000 Subject: [PATCH] Show the bug 6 --- book/bread-types/bread-types.tex | 21 --------------------- 1 file changed, 21 deletions(-) diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index ef18311..b545e8c 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -2,10 +2,6 @@ \label{ch:bread-types} \section{Free standing bread} -A freestanding loaf is baked entirely without supporting -baking vessels in your oven. To make a freestanding loaf more steps -and tools are required. - \begin{figure}[!htb] \centering \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} @@ -14,22 +10,5 @@ and tools are required. distinguish this type of bread from flatbread and loaf pan bread.} \end{figure} -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 -as a razor blade is used to make an incision into the dough. -This helps control how the dough opens up during the baking process. - -All these steps require practice. Each of them has to be -performed perfectly, without mistakes. -But after baking you will be rewarded with a beautiful bread -with great taste and consistency. - There is a dedicated recipe and tutorial for this type of bread in the \nameref{ch:wheat-sourdough} chapter.