diff --git a/book/wheat-sourdough/divide-preshape.jpg b/book/wheat-sourdough/divide-preshape.jpg new file mode 100644 index 0000000..eb3b007 Binary files /dev/null and b/book/wheat-sourdough/divide-preshape.jpg differ diff --git a/book/wheat-sourdough/preshape-direction.jpg b/book/wheat-sourdough/preshape-direction.jpg new file mode 100644 index 0000000..76fbbc9 Binary files /dev/null and b/book/wheat-sourdough/preshape-direction.jpg differ diff --git a/book/wheat-sourdough/preshaped-dough.jpg b/book/wheat-sourdough/preshaped-dough.jpg new file mode 100644 index 0000000..b327ef4 Binary files /dev/null and b/book/wheat-sourdough/preshaped-dough.jpg differ diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index ffcf5b3..dc8295f 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -66,7 +66,7 @@ that tastes much better than any store-bought bread. \path [line] (proof) -- (bake); \end{tikzpicture} \caption{The typical process of making a wheat-based sourdough bread} - \label{j:wheat-sourdough-process} + \label{fig:wheat-sourdough-process} \end{figure} The whole process of making great sourdough bread starts with @@ -1159,7 +1159,6 @@ in the decay stage shown in figure \ref{fig:dough-strength-sourdough}. its dough strength a stretch and fold should be applied.} \end{figure} - Now the reasonable amount of stretch and folds you should do greatly depends on how much you kneaded initially and how extensible your dough is. A good recommendation is to observe your dough in your bulk container. Once you see that the dough @@ -1171,7 +1170,128 @@ waking up. Then the bulk fermentation might take another 2 hours before I proceed with dividing and preshaping or directly shaping. \section{Optional: Dividing and Preshaping} -This chapter is still pending and will be added soon. + +Dividing and preshaping is an optional step that is done +once your sourdough finishes with the bulk fermentation stage. +The step is required if you are making multiple loaves in one +batch. It is optional if you are making a single loaf. + +\begin{figure}[!htb] + \begin{tikzpicture}[node distance = 3cm, auto] + \node [block] (init) {\footnotesize Dividing required?}; + \node [decision, right of=init, node distance=5cm] (more_than_one_loaf) {\footnotesize More than 1 loaf?}; + \node [block, right of=more_than_one_loaf, node distance=5cm] (yes) {\footnotesize Yes}; + \node [block, below of=yes, node distance=3cm] (no) {\footnotesize No}; + \path [line] (init) -- (more_than_one_loaf); + \path [line] (more_than_one_loaf) -- (yes); + \path [line] (more_than_one_loaf) -- (no); + \end{tikzpicture} + \caption{Dividing is only required when you are making multiple loaves in a single dough batch} + \label{fig:dividing-decision-tree} +\end{figure} + +The goal of dividing your dough into smaller pieces is to portion +your dough accordingly. This way you'll have multiple pieces of bread +which all weigh the same. For this reason, a scale is commonly +used to weigh the pieces of dough. If one piece of dough weighs +too little you can simply cut a bit more from your dough blob +to increase its weight. + +When cutting the dough try to be as concise as possible with your +movements. You don't want to unnecessarily damage your dough too much. +Quick movements with a knife or dough scraper help to prevent the +dough from sticking too much to your tools. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{divide-preshape} + \caption{The steps of dividing and preshaping your dough} +\end{figure} + +I sometimes like to draw small lines with the dough scraper's edge +on the large dough mass before cutting it into smaller pieces. +This helps me to better plan where I want to do my incisions. When +I plan to make 8 loaves I try to use the lines to divide the dough +into 8 equally sized portions before cutting. If this is not precise enough, +you can use the aforementioned scale. + +Now that you cut your dough the resulting chunks are not in an equal shape. +This is problematic for the next stage when you are shaping your dough. +The resulting loaves wouldn't look nice and even. You would probably +end up with areas that tear the moment you are shaping your dough. +You wouldn't start the whole process on a good foundation. For that +reason, you need to preshape your dough. + +Preshaping is done for several reasons: +\begin{itemize} + \item You divided your dough and require preshaping + \item Your dough lacks dough strength. Preshaping will add more strength + \item You want to even out the final loaf's crumb structure. By preshaping + the resulting crumb will look more even. +\end{itemize} + +If you are making a single loaf from one dough batch the step is not required. +In that case, you can directly proceed with shaping, skipping this step. + +The preshaping technique is the same as the process figure \ref{fig:dough-ball-steps}. +Whereas earlier you could tear the dough's surface this could now result in a catastrophe. +For this reason, I recommend practicing this step for as long as you need after kneading. +The gluten network might be so extensible and degraded at this point that there +is hardly any room for error. The dough wouldn't come together again. The only +way to save such dough is to use a loaf pan. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{preshape-direction} + \caption{Drag the dough in the direction of the rough surface area. This + way you minimize the movements required to complete the step.} + \label{fig:preshape-direction} +\end{figure} + +Preshape the dough as much as is needed to round up the top +surface area. Try to touch the dough as little as possible +to reduce its chance to stick to your hands. Drag the dough +in the direction where you see a rough surface area. In +case you have too little space to drag the dough because it might +fall from the edge of your counter, simply lift it with a swift movement and place +it in a better position for preshaping. Please refer to figure \ref{fig:preshape-direction} +for a visualization showing the preshaping direction. + +Try to set yourself a limit of movements to finish preshaping +a dough. Then you will be more conscious about each movement +you are performing. At the start you can try 5 movements, +iteratively reducing this to 3. The only reason for exceeding these +numbers could be if you on purpose want to even out the crumb +structure of your final loaves further. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{preshaped-dough} + \caption{Baguette doughs resting after preshaping} + \label{fig:dough-after-preshaping} +\end{figure} + +Once you finished preshaping allow the dough balls to rest +on your counter for at least 10-15 minutes. Do not +cover the preshaped balls. By drying out the surface +the following shaping step will be easier. The dried-out surface +will not stick to your hands as much. As +you tightened the dough's gluten you will need to +allow it to relax. Without a resting period, you wouldn't +be able to shape your dough into for instance a baguette-like structure. +The dough would resist each movement +always springing back into the previous shape. You +might have noticed this before when making pizza dough. If you +don't wait long enough after balling the pizzas it's impossible +to stretch the pizza. By waiting a few more minutes +stretching becomes a lot easier. The dough will not resist +being transformed into the final shape that you like. + +The aforementioned 10-15 minutes bench rest time depends +on how strongly you preshaped your dough. The more +you preshape the longer you need to wait. If your dough +resits a lot during shaping, extend this period up to 30 minutes. +If you wait too long your dough's surface area can become too dry, +resulting in the dough tearing during shaping. As always please +take these timings with a grain of salt and experiment in +your environment. \section{Shaping} This chapter is still pending and will be added soon.