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Bread types feedback (#68)

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This adds additional feedback by adam carter on the the bread types
chapter.
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@@ -30,8 +30,8 @@ To make a flat bread no oven is required, all you need is a stove.
This type of bread is super simple to make as you can skip This type of bread is super simple to make as you can skip
a lot of the technique that is normally required. The flat a lot of the technique that is normally required. The flat
bread can be made with all kinds of flour. You can even use bread can be made with all kinds of flour. You can even use
flour without gluten such as corn or rice flour to make such flour without gluten such as corn or rice flour to make the
a dough. To make the flat bread a little more fluffy you dough. To make the flatbread a little more fluffy you
can use a little bit of wheat flour. The developing gluten can use a little bit of wheat flour. The developing gluten
will trap the gasses. During baking, these gasses will will trap the gasses. During baking, these gasses will
inflate the dough. inflate the dough.
@@ -40,8 +40,8 @@ Another trick to improve the texture of the flat bread is to
make a very wet dough. A lot of the water will evaporate make a very wet dough. A lot of the water will evaporate
during the baking process and thus make the bread fluffier. during the baking process and thus make the bread fluffier.
If you go very high in water content you have a pancake If your water content is very high it will produce a
like consistency. pancake-like consistency.
Refer to section \ref{section:flat-bread-recipe} "\nameref{section:flat-bread-recipe}" Refer to section \ref{section:flat-bread-recipe} "\nameref{section:flat-bread-recipe}"
to see a full recipe including the process of making such a flatbread. to see a full recipe including the process of making such a flatbread.
@@ -56,20 +56,19 @@ an oven.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A free standing bread and a wheat loaf pan bread. Both of them \caption{A free standing bread and a wheat loaf pan bread. Both of them
received a small incision before baking allowing them to received a small incision before baking which helps to control how they open up}
better open up}
\label{fig:free-standing-loaf-pan} \label{fig:free-standing-loaf-pan}
\end{figure} \end{figure}
After mixing the ingredients of your dough, you can directly After mixing your dough, you can place it directly into the loaf pan.
place the dough inside of the loaf pan. This makes the whole This makes the whole process simpler since you can skip steps such
process simpler since you can skip steps such as shaping the dough. as shaping the dough.
To make a great loaf pan bread with little work: To make a great loaf pan bread with little work:
1. Mix the ingredients of your dough (gluten free works too) 1. Mix the ingredients of your dough (gluten free works too)
2. Place in the loaf pan 2. Place into the loaf pan
3. Wait until your dough roughly doubled in size 3. Wait until your dough has roughly doubled in size
4. Bake in a non pre-heated oven for around 30-50 minutes 4. Bake in a non pre-heated oven for around 30-50 minutes
Knowing the exact baking time is sometimes a little challenging Knowing the exact baking time is sometimes a little challenging
@@ -79,29 +78,29 @@ and measure the core temperature. At around 92°C (197°F) your
dough is done. I generally bake loaf pan bread at around 200°C (390°F), dough is done. I generally bake loaf pan bread at around 200°C (390°F),
which is a little less than my free standing bread which I bake which is a little less than my free standing bread which I bake
at 230°C (445°F). That's because it takes a while for the dough at 230°C (445°F). That's because it takes a while for the dough
to properly bake inside of the loaf pan. The edges don't heat up to bake properly inside the loaf pan. The edges don't heat up
as fast. Then the top part of the dough is properly cooked, while as quickly. Then the top part of the dough is properly cooked, while
the inside isn't yet. When baking make sure to use steam the inside isn't yet. When baking make sure to use steam
or simply place another equally sized loaf pan on top or simply place another equally sized loaf pan on top
of your loaf pan. This way you simulate a dutch oven. The dough's of your loaf pan. This way you simulate a Dutch oven. The dough's
evaporating moisture will stay inside. evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of 90-100 percent, almost sticky dough. You can opt for a hydration of 90-100 percent, almost
resembling a default sourdough starter. Just like with flatbread resembling a default sourdough starter. Just like with flatbread
the high humidity helps to make a more airy fluffy crumb. At the high humidity helps to make a more airy fluffy crumb. At
the same time the bread will be a bit more chewy when eating. This the same time the bread will be a bit chewier. This
type of bread made with rye is my family's favorite style of bread. type of bread made with rye is my family's favorite style of bread.
The hearty rye flavor paired with the sticky consistency really The hearty rye flavor paired with the sticky consistency really
makes an excellent sandwich bread. makes an excellent sandwich bread.
To improve structure you can also consider to use around 50 percent To improve the structure you can also consider using around 50 percent
wheat flour in your mix. The gluten network will develop as your wheat flour in your mix. The gluten network will develop as your
dough ferments and allow for more gas to be trapped in the dough. dough ferments and allow for more gas to be trapped in the dough.
A common problem you will face when making a loaf pan bread is A common problem you will face when making a loaf pan bread is
the dough sticking to the pan. Generously use an oil to grease the dough sticking to the pan. Use a generous amount of oil to grease
your pan. A non-stick vegetable oil spray can also do wonders. your pan. A non-stick vegetable oil spray can do wonders.
Don't clean your loaf pans with soap. Just use a kitchen towel Don't clean your loaf pans with soap. Just use a kitchen towel
to clean them. With each bake a better patina forms making your to clean them. With each bake a better patina forms making your
pan more and more stick resistant. pan more and more stick resistant.
@@ -110,22 +109,22 @@ What's amazing about this type of bread is that it works
with every flour. The overall time to work the dough is probably with every flour. The overall time to work the dough is probably
less than 5 minutes, making it very easy to integrate less than 5 minutes, making it very easy to integrate
into your daily routine. Furthermore loaf pans use the space into your daily routine. Furthermore loaf pans use the space
in your oven very efficiently. Using the pans I can in your oven very efficiently. Using pans I can
easily bake 5 loafs at the same time in my home oven. easily bake 5 loaves at the same time in my home oven.
Normally I would need multiple baking sessions for Normally I would need multiple baking sessions for
free standing loaves. free standing loaves.
\section{Free standing bread} \section{Free standing bread}
A free standing loaf is baked as whole without support A free standing loaf is baked entirely without supporting
in your oven. To make a free standing loaf more steps baking vessels in your oven. To make a free standing loaf more steps
and tools are required. and tools are required.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
\centering \centering
\caption{A free standing sourdough bread. Note the incision known as "ear" and the oven spring clearly \caption{A free standing sourdough bread. Note the incision known as an "ear" and the oven spring clearly
distinguishing this type of bread from the flat and loaf pan bread} distinguish this type of bread from flatbread and loaf pan bread}
\end{figure} \end{figure}
Normally you mix your dough. When using wheat you make sure Normally you mix your dough. When using wheat you make sure
@@ -134,19 +133,19 @@ You allow the dough to reach
a certain size increase during the fermentation. Afterwards you divide and preshape a certain size increase during the fermentation. Afterwards you divide and preshape
the dough into the desired visual shape that you like. the dough into the desired visual shape that you like.
Each shape requires a different technique. Sometimes achieving Each shape requires a different technique. Sometimes achieving
exactly that shape can be more challenging. Making a baguette exactly the right shape can be challenging. Making a baguette
for instance requires you to perform more steps. Mastering this for instance requires you to perform more steps. Mastering this
technique takes several attempts. technique takes several attempts.
Once the dough is shaped it is proofed again for a certain Once the dough is shaped it is proofed again for a certain
period of time. Once the dough is ready, a sharp tool such 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. as a razor blade is used to make an incision into the dough.
This helps the dough to better open up during the baking process. This helps control how the dough opens up during the baking process.
All these steps require practice. Each of them has to be All these steps require practice. Each of them has to be
performed in a perfect manner, not allowing mistakes. performed perfectly, without mistakes.
But after baking you will be rewarded with a beautiful bread But after baking you will be rewarded with a beautiful bread
rewarding you with great taste and consistency. with great taste and consistency.
There is a fully dedicated recipe and tutorial There is a fully dedicated recipe and tutorial
for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter. for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
@@ -157,7 +156,7 @@ for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
If you are just getting started, making a flatbread is the If you are just getting started, making a flatbread is the
easiest way to start making great bread at home. With just a easiest way to start making great bread at home. With just a
few steps you can stop buying bread forever. This works with few steps you can stop buying bread forever. This works with
every flour, including gluten free options. any flour, including gluten free options.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{figures/fig-process-flat-bread.pdf} \includegraphics{figures/fig-process-flat-bread.pdf}
@@ -173,16 +172,16 @@ or 2) sourdough pancakes.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-flat-bread-pancake-recipe.pdf} \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
\caption{\label{tab:flat-bread-ingredients}Flat breads or pancakes recipe for 1 person. Multiply the ingredients \caption{\label{tab:flat-bread-ingredients}flatbreads or pancakes recipe for 1 person. Multiply the ingredients
to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how
to understand and use the percentages properly.} to understand and use the percentages properly.}
\end{figure} \end{figure}
To get started prepare your sourdough starter. If it has not been using for a very To get started prepare your sourdough starter. If it has not been used for a very
long time consider giving it another feeding. To do so simply take 1g of your long time consider giving it another feed. To do so simply take 1g of your
existing sourdough starter and feed it with 5 grams of flour and 5 grams of water. existing sourdough starter and feed it with 5 grams of flour and 5 grams of water.
If you do this in the morning your sourdough starter is ready in the evening. The If you do this in the morning your sourdough starter will be ready in the evening. The
warmer it is the faster this process goes. If it is very cold where you live, consider warmer it is the sooner it will be ready. If it is very cold where you live, consider
using warm water. using warm water.
\begin{figure}[htb!] \begin{figure}[htb!]
@@ -200,16 +199,16 @@ bread, simply multiply the quantities shown in table \ref*{tab:flat-bread-ingred
Then in the evening simply mix the ingredients as shown in the table. Your dough Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6-12 hours. If is going to be ready in the morning. It's typically ready after 6-12 hours. If
you use more sourdough starter it will be ready faster. If you use less it takes you use more sourdough starter it will be ready faster. If you use less it will take
longer. Try to aim for a fermentation time of 8-12 hours. If you use longer. Try to aim for a fermentation time of 8-12 hours. If you use
your dough too soon the flavour might not be as good. If you use it later your dough too soon the flavour might not be as good. If you use it later
your dough might be a little more on the sourer side. The best option is to experiment your dough might be a little sourer. The best option is to experiment
and see what you personally like the most. and see what you personally like the most.
After mixing the ingredients together cover the container in which After mixing the ingredients together cover the container in which
you made the dough. This prevents the dough from drying out and makes you made the dough. This prevents the dough from drying out and makes
sure no fruit flies get access. A transparent container will be helpful sure no fruit flies get access. A transparent container will be helpful
when getting started. You can better observe the dough and see when when getting started. You can observe the dough more easily and see when
it is ready. it is ready.
\begin{figure}[htb!] \begin{figure}[htb!]
@@ -219,25 +218,25 @@ it is ready.
The image has been provided by Charliefleurene via Wikipedia} The image has been provided by Charliefleurene via Wikipedia}
\end{figure} \end{figure}
If you used the flat bread option with less water look at the size increase If you used the flatbread option with less water, look at the size increase
of your dough. The dough should have increased at least 50 percent in size. of your dough. The dough should have increased at least 50 percent in size.
Also look out for bubbles on the edges of your container. Also look out for bubbles on the sides of your container.
When going the pancake route, look out for bubbles on the surface of your dough. When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending In both cases use your nose to check the scent of your dough. Depending
on your sourdough starter's microbiome your dough will have on your sourdough starter's microbiome your dough will have
dairy, fruity alcoholic notes or vinegary acetic notes. Relying dairy, fruity alcoholic notes or vinegary acetic notes. Relying
on the smell of your dough is best way to judge whether your on the smell of your dough is best way to judge whether your
dough is ready or not. Timings are not reliable as they dough is ready or not. Timings are not reliable as they
depend on your starter and the temperature. If your dough depend on your starter and the temperature. If your dough
is ready too soon, you can now move it directly to the fridge to bake is ready too soon, you can now move it directly to the fridge and bake
it at a later more convenient time. The low temperature will halt the fermentation it at a later, more convenient time. The low temperature will halt the fermentation
process\footnote{There are some exceptions. In some rare cases your starter process\footnote{There are some exceptions. In some rare cases your starter
might also work at lower temperatures. You might have cultivated low temperature appreciating might also work at lower temperatures. You might have cultivated microbes that work best at
microbes. Regardless though, the fermentation low temperatures. Nevertheless, fermentation
is always slower the colder it gets. A fridge really helps to preserve the state is always slower the colder it gets. A fridge really helps to preserve the state
of your dough.} of your dough.}
and your dough is going to be good for several days. The longer you wait the more sour the and your dough will last for several days. The longer you wait the more sour the
bread is going to be. The fridge is a great option in case you wanted to bread is going to be. The fridge is a great option in case you want to
take the dough with you when visiting friends. People are going take the dough with you when visiting friends. People are going
to love you for the freshly baked flatbreads or pancakes. If you dare, to love you for the freshly baked flatbreads or pancakes. If you dare,
you can also taste a little bit of your raw uncooked dough. It is likely you can also taste a little bit of your raw uncooked dough. It is likely
@@ -248,23 +247,23 @@ state of my doughs.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\centering \centering
\caption{A sourdough pancake made with teff flour. The pockets are coming from \caption{A sourdough pancake made with teff flour. The pockets come from
the evaporated water and \ch{CO2} created by the microbes. evaporated water and \ch{CO2} created by the microbes.
The image has been provided by Lukasz Nowak via Wikipedia} The image has been provided by Lukasz Nowak via Wikipedia}
\end{figure} \end{figure}
If you are completely lazy or don't have time, you could also use older sourdough starter If you are feeling lazy or don't have time, you could also use older sourdough starter
to make the dough directly without any prior starter feedings. Your sourdough starter to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside of your dough. The is going to regrow inside your dough. The
final bread might be a bit more on the sour side as the balance of yeast to final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the table I recommended using around 5 to 20 percent bacteria could be off. In the table I recommended using around 5 to 20 percent
of sourdough starter based on the flour to make the dough. If you were to follow of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around 1 percent and make the dough directly. this approach, just use around 1 percent and make the dough directly.
The dough is probably going to be ready 24 hours later depending on the temperature. The dough is probably going to be ready 24 hours later depending on the temperature.
If you wanted to make sweet pancakes, add some sugar and optional eggs to your dough If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around 1 egg per 100 grams of flour. now. A good quantity of eggs is around 1 egg per 100 grams of flour.
Stir your dough a little bit and it is ready to be used. You'll Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar enough time to fully ferment it. If you had added the sugar
@@ -275,7 +274,7 @@ oil to the pan. This helps with heat distribution and ensures even cooking.
With a spatula or a spoon place your dough in the pan. If your dough With a spatula or a spoon place your dough in the pan. If your dough
was sitting in the fridge bake it directly. There is no need to wait for your was sitting in the fridge bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid dough to come to room temperature. If you have a lid
place it on your pan. The lid helps to better cook your dough from the top. place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When The evaporating water will circulate and heat up the dough's surface. When
making a flatbread make the dough around 1cm thick. When using the pancake making a flatbread make the dough around 1cm thick. When using the pancake
option opt for around 0.1-0.5cm depending on what you like. option opt for around 0.1-0.5cm depending on what you like.
@@ -299,7 +298,7 @@ out the acidity. This really depends on which flavor you are looking for.
When making a flatbread I recommend wrapping the baked flatbreads When making a flatbread I recommend wrapping the baked flatbreads
in a kitchen towel. This way more of the evaporating humidity in a kitchen towel. This way more of the evaporating humidity
stays inside of your breads. This makes sure your flatbreads stay stays inside of your breads. This makes sure your flatbreads stay
nice and fluffy for a longer period after the bake. A similar option is nice and fluffy for a longer period after the bake. A similar strategy is
used when making corn tortillas. used when making corn tortillas.
You can safely store the baked flatbreads or pancakes in your fridge You can safely store the baked flatbreads or pancakes in your fridge
@@ -309,5 +308,5 @@ they do not dry out.
Keep a little bit of your unbaked dough. You can use it to make the next Keep a little bit of your unbaked dough. You can use it to make the next
batch of bread or pancakes for the next day. If you want to bake a few days later, add batch of bread or pancakes for the next day. If you want to bake a few days later, add
a little bit of water and flour and store this mixture in your fridge a little bit of water and flour and store this mixture in your fridge
for as long as you like.\footnote{The starter will stay good for months. If you are out for as long as you like.\footnote{The starter will stay good for months. If you expect to
for longer, consider drying a little bit of your sourdough starter.} leave it longer, consider drying a little bit of your sourdough starter.}