Wheat sourdough process (#18)

Introduction chapter and the process overview

book/book.tex

@@ -28,6 +28,7 @@
   {./history/}
   {./images/external/}
   {./baking/}
+  {./wheat-sourdough/}
 }
 
 \interfootnotelinepenalty=10000
@@ -81,21 +82,10 @@
 
 \chapter{Wheat sourdough}
 \label{chapter:wheat-sourdough}
-
+\input{wheat-sourdough/wheat-sourdough}
-\section{The process}
-\section{Readying your starter}
-\section{Ingredients}
-\section{Hydration}
-\section{Autolyse}
-\section{Fermentolyse}
-\section{Dough strength}
-\section{Controlling fermentation}
-\section{Optional Preshaping}
-\section{Shaping}
-\section{Proofing}
-\section{Scoring}
 
 \chapter{Non wheat bread basics}
+\label{chapter:non-wheat-sourdough}
 \section{Ingredients}
 \section{Managing acidity}
 \section{To shape or not to shape}

book/wheat-sourdough/wheat-sourdough.tex

@@ -0,0 +1,93 @@
+In this chapter you will learn how to make
+free-standing wheat sourdough bread.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
+  \caption{A free standing sourdough bread made with wheat flour}
+\end{figure}
+
+A free standing sourdough bread is my personal favorite
+type of bread. It combines a great crunchy crust, superb
+flavor and a soft fluffy crumb. This is the type of bread
+that is being inhaled by my friends and family. Unfortunately
+making this type of bread requires a lot more effort, patience
+and technique than other types of bread. You have to perfectly
+balance the fermentation process. You can not ferment for too
+short and also not for too long. The techniques you need to
+learn require a bit more skill. It took me several attempts
+to get this right. One of the challenges I faced was that
+I had the wrong flour. I didn't properly know how to use my oven.
+When should I stop the fermentation? There is a lot of information
+out there. I dug through most of it and have tried almost everything.
+In many cases the information was wrong, in other cases I
+found another valuable puzzle piece. Aggregating all this
+information was one of my main motivations to start the bread code.
+My key learning was that there there is no recipe that
+you can blindly follow. You will always have to adapt the recipe
+to your local available tools and environment.
+
+But do not worry. After reading this chapter you will know
+all the signs to look out for. You will be able to read your dough.
+You will turn into a confident hobby baker that can bake bread
+at home, high altitude, low altitude, in summer, in winter,
+at your friend's place and even on vacation. Furthermore
+you will know how to scale your production from 1 bread to 100 breads. If you
+ever wanted to open up a bakery, consider this knowledge to
+be your foundation.
+
+Mastering this process will enable you to bake amazing bread without
+ever buying yeast again.
+
+\section{The process}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{sourdough-process-overview.jpg}
+  \caption{An overview of the whole sourdough process from start to finish}
+\end{figure}
+
+The whole process of making great sourdough bread starts with
+readying your sourdough starter. The key to mastering
+this process is to manage the fermentation process properly.
+For this the basis is to have an active and healthy
+sourdough starter.
+
+Once your starter is ready you proceed to mix all the ingredients.
+You want to homogenize your sourdough starter properly. This
+way you ensure an even fermentation across your whole dough.
+
+After a short break you will proceed and create dough strength.
+Kneading will create a strong gluten network. This is essential
+to properly trap the CO2 created during the fermentation.
+
+Once you kneaded the bulk fermentation starts. Bulk fermentation
+because you typically ferment multiple doughs together in one bulk.
+Understanding when to stop this step will take some practice.
+But nothing to worry, you will learn the exact signs to look out for.
+
+Once this is completed you need to divide your large blob of
+dough into smaller pieces and preshape each piece. This allows
+you to apply more dough strength and shape more uniform loaves.
+
+The proofing stage follows where you finish the fermentation process.
+Depending on your time you can proof at room temperature or in the fridge.
+Mastering proofing will turn your good loaf into a great loaf.
+
+Lastly you will finish the whole process by baking. You will learn different
+options on how to properly steam your dough. This way your
+dough will have beautiful oven spring. During the second
+stage of the bake you will finish building your crust.
+
+All the steps rely on each other. You will need to get each of
+the steps right to make the perfect bread.
+
+\section{Readying your starter}
+\section{Ingredients}
+\section{Hydration}
+\section{Autolyse}
+\section{Fermentolyse}
+\section{Dough strength}
+\section{Controlling fermentation}
+\section{Optional Preshaping}
+\section{Shaping}
+\section{Proofing}
+\section{Scoring}