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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.