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book/bread-types/bread-types.tex
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@@ -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.