mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-10 13:11:13 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Add section on mix-ins

Browse Source
This commit is contained in:
fischerq
2023-05-20 21:08:11 +00:00
parent d2af29b09b
commit aec5f502f1
1 changed files with 339 additions and 228 deletions
Download Patch File Download Diff File Expand all files Collapse all files

567
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -2,10 +2,10 @@ In this chapter, you will learn how to make
freestanding wheat sourdough bread.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding sourdough bread next to bread made in a loaf pan.
Freestanding sourdough is considered the supreme discipline of sourdough bread by many bakers.
}
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding sourdough bread next to bread made in a loaf pan.
Freestanding sourdough is considered the supreme discipline of sourdough bread by many bakers.
}
\end{figure}
Freestanding sourdough bread is my favorite
@@ -43,9 +43,9 @@ that tastes much better than any store-bought bread.
\section{The process}
\begin{figure}[!htb]
\includegraphics{figures/fig-wheat-sourdough-process.pdf}
\caption{The typical process of making a wheat-based sourdough bread}
\label{fig:wheat-sourdough-process}
\includegraphics{figures/fig-wheat-sourdough-process.pdf}
\caption{The typical process of making a wheat-based sourdough bread}
\label{fig:wheat-sourdough-process}
\end{figure}
The whole process of making great sourdough bread starts with
@@ -95,13 +95,13 @@ doesn't have a good balance of yeast to bacteria, so will your
main dough.
\begin{figure}[!htb]
\includegraphics{figures/fig-wheat-sourdough-starter-process.pdf}
\caption{The process to check your sourdough starter when making wheat-based doughs. In practice
I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
for your stiff starter.}
\label{fig:process-starter-wheat-sourdough}
\includegraphics{figures/fig-wheat-sourdough-starter-process.pdf}
\caption{The process to check your sourdough starter when making wheat-based doughs. In practice
I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
for your stiff starter.}
\label{fig:process-starter-wheat-sourdough}
\end{figure}
Generally, think of the dough you are mixing as a big starter with salt.
@@ -197,13 +197,13 @@ when trying to bake a freestanding loaf with sourdough.
Find below an example recipe for 1 loaf including baker's math calculation:
\begin{itemize}
\item 400 g of bread flour
\item 100 g of whole wheat flour
\item \textbf{500 g of flour in total}
\item 300 g-450 g of room temperature water (60 percent up to 90 percent). More on
this topic in the next chapter.
\item 50 g of stiff sourdough starter (10 percent)
\item 10 g of salt (2 percent)
\item 400 g of bread flour
\item 100 g of whole wheat flour
\item \textbf{500 g of flour in total}
\item 300 g-450 g of room temperature water (60 percent up to 90 percent). More on
this topic in the next chapter.
\item 50 g of stiff sourdough starter (10 percent)
\item 10 g of salt (2 percent)
\end{itemize}
In case you want to make more bread simply increase the quantities based on
@@ -211,12 +211,12 @@ how much flour you have. Let's say you have 2000 g of flour available. The
recipe would look like this:
\begin{itemize}
\item 1800 g of bread flour
\item 200 g of whole wheat flour
\item \textbf{2000 g of flour, equaling 4 loaves}
\item 1200 g up to 1800 g of room temperature water (60 to 90 percent)
\item 200 g of stiff sourdough starter (10 percent)
\item 40 g of salt (2 percent)
\item 1800 g of bread flour
\item 200 g of whole wheat flour
\item \textbf{2000 g of flour, equaling 4 loaves}
\item 1200 g up to 1800 g of room temperature water (60 to 90 percent)
\item 200 g of stiff sourdough starter (10 percent)
\item 40 g of salt (2 percent)
\end{itemize}
This is the beauty of baker's math. Simply recalculate the percentages, and you
@@ -240,7 +240,7 @@ protein value, the more water can be used.
Some bakers like to use highly hydrated doughs to create fluffier bread.
\footnote{Sometimes it almost feels like a comparison of skill value between bakers. The
more water they can handle, the more skillful the baker.} The reason for this
more water they can handle, the more skillful the baker.} The reason for this
is the dough's improved extensibility. The wetter the dough, the easier it is
for the dough to be stretched. When you pull it, the dough will hold its
shape. In comparison, a very stiff (low hydration) dough will maintain its
@@ -255,25 +255,25 @@ be visually bigger and offer an airier more open crumb structure.
While this might sound great, the high hydration causes several side effects.
\begin{enumerate}
\item Your dough becomes more difficult to handle. Your dough will be stickier.
\item Your dough has to be kneaded for longer to build a proper gluten
network.
\item During the fermentation your dough might become too extensible and lose
some of the dough strength. To circumvent this, stretch and folds are applied
compared to regular dough,
requiring you to invest a lot more work.
\item Shaping becomes much more of a hassle as the dough is very sticky.
\item The dough can stick to the banneton a lot easier while proofing.
\item If you wait too long during proofing, the dough won't have enough strength
left to pull upwards and will stay flat.
\item Generally, the higher the water content, the more bacterial fermentation you
have. Thus a wetter dough will reduce gluten faster than a stiffer dough.
This is why you have to start the fermentation with a sourdough starter in
perfect shape. Bakers use a process called autolysis to shorten the main
fermentation time to circumvent this.
\item The crumb, in the end, might be perceived as somewhat sticky. It still
contains a lot of water. I love this crumb, but this comes down to personal
taste.
\item Your dough becomes more difficult to handle. Your dough will be stickier.
\item Your dough has to be kneaded for longer to build a proper gluten
network.
\item During the fermentation your dough might become too extensible and lose
some of the dough strength. To circumvent this, stretch and folds are applied
compared to regular dough,
requiring you to invest a lot more work.
\item Shaping becomes much more of a hassle as the dough is very sticky.
\item The dough can stick to the banneton a lot easier while proofing.
\item If you wait too long during proofing, the dough won't have enough strength
left to pull upwards and will stay flat.
\item Generally, the higher the water content, the more bacterial fermentation you
have. Thus a wetter dough will reduce gluten faster than a stiffer dough.
This is why you have to start the fermentation with a sourdough starter in
perfect shape. Bakers use a process called autolysis to shorten the main
fermentation time to circumvent this.
\item The crumb, in the end, might be perceived as somewhat sticky. It still
contains a lot of water. I love this crumb, but this comes down to personal
taste.
\end{enumerate}
To achieve a high-hydration dough, it is best to slowly add water to
@@ -345,11 +345,11 @@ Make 5 bowls with each 100 g of flour. Add different slightly increasing
water amounts to each of the bowls.
\begin{itemize}
\item 100 g of flour, 55 g of water
\item 100 g of flour, 60 g of water
\item 100 g of flour, 65 g of water
\item 100 g of flour, 70 g of water
\item 100 g of flour, 75 g of water
\item 100 g of flour, 55 g of water
\item 100 g of flour, 60 g of water
\item 100 g of flour, 65 g of water
\item 100 g of flour, 70 g of water
\item 100 g of flour, 75 g of water
\end{itemize}
Proceed and mix the flour and water mixture until you see that there
@@ -364,9 +364,9 @@ to feed your starter.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{window-pane-effect}
\caption
{The window pane test allows you to see if you developed your gluten well enough}
\includegraphics[width=\textwidth]{window-pane-effect}
\caption
{The window pane test allows you to see if you developed your gluten well enough}
\end{figure}
@@ -443,8 +443,8 @@ Autolysis describes the process of just mixing flour and water and letting
this sit for a period of around 30 minutes up to several hours. After this
process is completed, the sourdough starter and salt are added to the
dough.\footnote{I have tested adding the salt at the start and end of the
autolysis process and could not notice a difference. Based on my current
understanding, the importance of adding salt later seems to be a myth.}
autolysis process and could not notice a difference. Based on my current
understanding, the importance of adding salt later seems to be a myth.}
The overall time that flour and water are in contact is extended. Thus you get the
beneficial enzymatic reactions that improve the taste and characteristics of the
@@ -474,9 +474,9 @@ these 5 hours, the enzymes have not broken down the flour enough. This means
the dough might not be as elastic as it should be. Furthermore, not enough
sugars have been released and thus the flavor after baking is not good enough.
\footnote{I have not seen studies yet looking at enzymatic speeds depending on
the temperature. But I assume the higher the temperature, the faster these
reactions. This goes up until a point when the enzymes break down under
heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
the temperature. But I assume the higher the temperature, the faster these
reactions. This goes up until a point when the enzymes break down under
heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
reactions before the microorganism fermentation begins. This way after 2 hours
of autolysis (an example) and 5 hours of fermentation the dough is in the
perfect state before beginning proofing.
@@ -503,8 +503,8 @@ value to 5-10 percent. The other option could be to place the dough in a colder
environment and thus reduce the speed at which your microorganisms replicate.
\begin{figure}[!htb]
\includegraphics{tables/table-starter-usage-activity.pdf}
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
\includegraphics{tables/table-starter-usage-activity.pdf}
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
\end{figure}
Based on my experience and my sourdough, my ideal bread always takes around 8
@@ -520,9 +520,9 @@ would cause the dough to break down too much. In this case, I would opt for 5
percent sourdough starter to slow the whole process down to reach the 8 to 12
hour window again. If it is very hot, I might use as little as 1 percent
sourdough starter.\footnote{Please take these values with a grain of salt as
they depend on your flour and your sourdough starter. These are values that
you have to experiment with. After baking a couple of breads you will be able
to read your dough much better.} You have to play with the timings on your own.
they depend on your flour and your sourdough starter. These are values that
you have to experiment with. After baking a couple of breads you will be able
to read your dough much better.} You have to play with the timings on your own.
Rather than relying on timing though, I will show you a much better and more precise approach
by using a fermentation sample. This will be covered later in this chapter.
@@ -540,9 +540,9 @@ all the gases during the fermentation process. Without the gluten network,
the gases would just diffuse out of your dough.
\begin{figure}[!htb]
\includegraphics{figures/fig-kneading-process.pdf}
\caption{The gluten development process for a wheat-based dough}
\label{fig:wheat-sourdough-kneading-process}
\includegraphics{figures/fig-kneading-process.pdf}
\caption{The gluten development process for a wheat-based dough}
\label{fig:wheat-sourdough-kneading-process}
\end{figure}
It might sound odd, but the most important part of kneading is waiting. By
@@ -560,14 +560,14 @@ your gluten network transforms into a web-like structure. This is what
traps the gases during the fermentation process. \cite{how+does+gluten+work}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
\caption{A schematic visualization of
automatic gluten development. The doughs are not kneaded, just initially
mixed. Note how dough strength
deteriorates over time as enzymes break down the flour. The effect
is accelerated for sourdough due to the bacteria's gluten proteolysis.
}
\label{fig:wheat-yeast-sourdough-degradation}
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
\caption{A schematic visualization of
automatic gluten development. The doughs are not kneaded, just initially
mixed. Note how dough strength
deteriorates over time as enzymes break down the flour. The effect
is accelerated for sourdough due to the bacteria's gluten proteolysis.
}
\label{fig:wheat-yeast-sourdough-degradation}
\end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
% the source of this visualization
@@ -584,8 +584,8 @@ hydrated dough and waiting your gluten network automatically forms. You still
have to mix and homogenize the ingredients. You wait a few minutes just to
find your dough having developed incredible dough strength with no additional
kneading.\footnote{Give it a shot yourself. The automatic formation of gluten
networks is an amazing phenomenon that still fascinates me every time I am
making dough.}
networks is an amazing phenomenon that still fascinates me every time I am
making dough.}
If you over-hydrate your dough at the beginning it becomes more difficult
for the gluten chains to form. The molecules are not as close together in
@@ -606,13 +606,13 @@ The elasticity is higher than the desire of the
dough to stick to the container.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough}
\caption{A schematic visualization of
gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum
dough strength.
}
\label{fig:dough-strength-sourdough}
\includegraphics[width=\textwidth]{dough-strength-sourdough}
\caption{A schematic visualization of
gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum
dough strength.
}
\label{fig:dough-strength-sourdough}
\end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
% the source of this visualization
@@ -623,13 +623,13 @@ much. This is a common problem beginners face. Sticky dough is frequently
the sign of a not well enough developed gluten network.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-surface-touchpoints}
\caption{A schematic visualization of how a rough dough surface
creates more touch points compared to a smooth dough surface.
By touching the rough surface the dough will swell and get into
contact with more areas of your hand.
}
\label{fig:dough-touch-points}
\includegraphics[width=\textwidth]{dough-surface-touchpoints}
\caption{A schematic visualization of how a rough dough surface
creates more touch points compared to a smooth dough surface.
By touching the rough surface the dough will swell and get into
contact with more areas of your hand.
}
\label{fig:dough-touch-points}
\end{figure}
Kneading more is great in almost all cases. You'll have a stronger
@@ -659,12 +659,12 @@ becomes an impossible task. This is a frequent mistake I see many
new bakers commit.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-ball-steps}
\caption{The transformation of a sticky dough blob to a dough
with a smooth surface. The goal is to reduce surface touchpoints
with your hands to make the dough less sticky when working it.
}
\label{fig:dough-ball-steps}
\includegraphics[width=\textwidth]{dough-ball-steps}
\caption{The transformation of a sticky dough blob to a dough
with a smooth surface. The goal is to reduce surface touchpoints
with your hands to make the dough less sticky when working it.
}
\label{fig:dough-ball-steps}
\end{figure}
To make the dough's surface smooth, place your dough on a wooden board or
@@ -726,8 +726,8 @@ flavor of the resulting bread is better compared to a pale
underfermented dough.
\begin{figure}[!htb]
\includegraphics{tables/table-fermentation-effects.pdf}
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
\includegraphics{tables/table-fermentation-effects.pdf}
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
\end{figure}
The worst thing you can do when fermenting sourdough
@@ -748,12 +748,12 @@ is much larger. The doughs are perfect to be made in a
machine.
\begin{figure}[!htb]
\includegraphics{figures/fig-bulk-fermentation.pdf}
\caption{During the bulk fermentation, multiple doughs are fermented together in bulk.
A challenging aspect of homemade sourdough bread is to determine when this stage of
fermentation is completed. This chart shows multiple available options to check on the bulk
fermentation progress.}
\label{fig:bulk-fermentation}
\includegraphics{figures/fig-bulk-fermentation.pdf}
\caption{During the bulk fermentation, multiple doughs are fermented together in bulk.
A challenging aspect of homemade sourdough bread is to determine when this stage of
fermentation is completed. This chart shows multiple available options to check on the bulk
fermentation progress.}
\label{fig:bulk-fermentation}
\end{figure}
Experienced bakers will tell you to go by the look and feel of
@@ -782,8 +782,8 @@ up to 100 percent with subsequent bakes. Then identify a value
that you are happy with.
\begin{figure}[!htb]
\includegraphics{tables/table-dough-size-increase.pdf}
\caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
\includegraphics{tables/table-dough-size-increase.pdf}
\caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
\end{figure}
The beauty of the aliquot is that no matter the surrounding
@@ -794,9 +794,9 @@ dough exactly on point.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{aliquot-before-after}
\caption{An aliquot jar to monitor the dough's fermentation progress.
It took 10 hours for the dough to reach a 50 percent size increase.}
\includegraphics[width=\textwidth]{aliquot-before-after}
\caption{An aliquot jar to monitor the dough's fermentation progress.
It took 10 hours for the dough to reach a 50 percent size increase.}
\end{figure}
While the aliquot jar has enabled me to consistently bake
@@ -845,12 +845,12 @@ the pH values for your bread I recommend taking
several measurements while making your dough.
\begin{enumerate}
\item Measure the pH value of your sourdough starter before using it
\item Check the pH after mixing all the ingredients
\item Check the pH before dividing and pre-shaping
\item Check the pH before shaping
\item Check the pH of your dough before and after proofing
\item Check the pH of your bread after baking
\item Measure the pH value of your sourdough starter before using it
\item Check the pH after mixing all the ingredients
\item Check the pH before dividing and pre-shaping
\item Check the pH before shaping
\item Check the pH of your dough before and after proofing
\item Check the pH of your bread after baking
\end{enumerate}
If the bread you made turned out successfully with your values,
@@ -859,9 +859,9 @@ bread didn't turn out the way you like, either shorten
the fermentation or extend it a little bit.
\begin{figure}[!htb]
\includegraphics{tables/table-ph-values-dough.pdf}
\caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values}
\includegraphics{tables/table-ph-values-dough.pdf}
\caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values}
\end{figure}
The beauty of this method is its reliability. Once you have found
@@ -909,10 +909,10 @@ mentioned aliquot jar, look out for a size increase that works
for your sourdough composition.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{bulk-finished-dough}
\caption{A dough in a good state to finish bulk fermentation. Notice
the tiny bubbles on the dough's surface. They are a sign that the dough
is inflated well enough.}
\includegraphics[width=\textwidth]{bulk-finished-dough}
\caption{A dough in a good state to finish bulk fermentation. Notice
the tiny bubbles on the dough's surface. They are a sign that the dough
is inflated well enough.}
\end{figure}
Look out for bubbles on the surface of your dough. They
@@ -929,11 +929,11 @@ pickled food. Depending on the acidity you can judge how
far the dough is in the fermentation process. The final bread
will taste less sour. That's because a lot of acidity evaporates
during baking.\footnote{More on this topic later.
Just by baking longer and/or shorter, you can control
the tang of your final baked bread. The longer
you bake, the less sour the final loaf. The shorter,
the more acidity is still inside the bread. The resulting
loaf will be sourer.}
Just by baking longer and/or shorter, you can control
the tang of your final baked bread. The longer
you bake, the less sour the final loaf. The shorter,
the more acidity is still inside the bread. The resulting
loaf will be sourer.}
When touching the dough, it should feel tacky
on your hands. The dough should also be less sticky
@@ -956,9 +956,9 @@ bread would feature an excellent, very tangy taste.
\section{Stretch and folds}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-being-glued}
\caption{A dough where two sticky sides are being glued together using
a stretch and fold. This process creates excellent dough strength.}
\includegraphics[width=\textwidth]{dough-being-glued}
\caption{A dough where two sticky sides are being glued together using
a stretch and fold. This process creates excellent dough strength.}
\end{figure}
In this section, you will learn all you need to know about stretching and
@@ -973,9 +973,9 @@ and fold, others for multiple.
The primary goal of this technique is to provide
additional dough strength to your dough. As shown in figure \ref{fig:dough-strength-sourdough}
there are multiple ways to create dough strength. \footnote{In fact I have seen many no-knead
recipes calling for no initial kneading, but then applying stretch and folds
during the bulk fermentation. The time required to do all the folds probably
matches the initial kneading time required.} If you do not knead as much at
recipes calling for no initial kneading, but then applying stretch and folds
during the bulk fermentation. The time required to do all the folds probably
matches the initial kneading time required.} If you do not knead as much at
the start, you can reach the same level of dough strength by applying stretch
and folds later. The more stretch and folds you do, the more dough strength
you add to your dough. The result will be a more aesthetic loaf that has
@@ -997,17 +997,17 @@ process as crumb building. Careful folds ensure that your final dough's crumb
is not overly wild featuring large cavities. If you notice overly
large areas in your final dough's crumb, then you might be able to fix that
by applying more stretch and folds.\footnote{In many cases these cavities can
also happen when a dough does not ferment enough. The crumb is commonly called
Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture}
also happen when a dough does not ferment enough. The crumb is commonly called
Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture}
"\nameref{section:debugging-crumb-strucuture}" for more information on reading
your crumb.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stretch-and-fold-steps}
\caption{An overview of the steps involved to perform stretch and folds
for wheat-based doughs.}
\label{figure:stretch-and-fold-steps}
\includegraphics[width=\textwidth]{stretch-and-fold-steps}
\caption{An overview of the steps involved to perform stretch and folds
for wheat-based doughs.}
\label{figure:stretch-and-fold-steps}
\end{figure}
The reason for the technique's popularity lies in its efficiency. By stretching
@@ -1039,12 +1039,12 @@ clockwise and then repeat the process once again. Rotate the container another 1
and repeat the fold one last time. By doing so you have applied 4 folds in total. Your
dough should now stay in place and resist flowing outwards.
\footnote{Please also refer to \cite{stretch+and+fold+technique} for a video showing
you how to best perform the technique.}
you how to best perform the technique.}
In theory, there is no limit to how often you can stretch and fold. You could
apply one every 15 minutes. If your dough has enough dough strength already,
applying additional folds is just a waste of time.\footnote{You could do it just to better understand how the
dough feels in your hands at different fermentation stages.} If you apply a
dough feels in your hands at different fermentation stages.} If you apply a
large number of consecutive folds, the outer layer of gluten
will tear. In that case, you just have to wait for at least 5-10 minutes until
the gluten bonds heal and you can try again. When the gluten does not heal
@@ -1053,9 +1053,9 @@ most of the gluten has broken down and you are already
in the decay stage shown in figure \ref{fig:dough-strength-sourdough}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
\caption{A dough during bulk fermentation that has flattened out. To improve
its dough strength, a stretch and fold should be applied.}
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
\caption{A dough during bulk fermentation that has flattened out. To improve
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
@@ -1076,9 +1076,9 @@ 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]
\includegraphics{figures/fig-dividing-preshaping.pdf}
\caption{Dividing is only required when you are making multiple loaves in a single dough batch}
\label{fig:dividing-decision-tree}
\includegraphics{figures/fig-dividing-preshaping.pdf}
\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
@@ -1094,8 +1094,8 @@ 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 pre0shaping your dough}
\includegraphics[width=\textwidth]{divide-preshape}
\caption{The steps of dividing and pre0shaping your dough}
\end{figure}
I sometimes like to draw small lines with the dough scraper's edge
@@ -1114,15 +1114,15 @@ reason, you need to pre-shape your dough.
Pre-shaping is done for several reasons:
\begin{itemize}
\item You divided your dough and require pre-shaping
\item Your dough lacks dough strength. Pre-shaping will add more strength
\item You want to even out the final loaf's crumb structure. By pre-shaping,
the resulting crumb will look more even.
\item You divided your dough and require pre-shaping
\item Your dough lacks dough strength. Pre-shaping will add more strength
\item You want to even out the final loaf's crumb structure. By pre-shaping,
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 pre-shaping 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.
@@ -1131,10 +1131,10 @@ 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}
\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}
Pre-shape the dough as much as is needed to round up the top
@@ -1154,9 +1154,9 @@ 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}
\includegraphics[width=\textwidth]{preshaped-dough}
\caption{Baguette doughs resting after preshaping}
\label{fig:dough-after-preshaping}
\end{figure}
Once you finished pre-shaping allow the dough balls to rest
@@ -1187,9 +1187,9 @@ your environment.
\section{Shaping}
\begin{figure}[!htb]
\includegraphics{figures/fig-shaping-process.pdf}
\caption{A schematic visualization of the shaping process including checks for an overfermented dough.}
\label{fig:shaping-decision-tree}
\includegraphics{figures/fig-shaping-process.pdf}
\caption{A schematic visualization of the shaping process including checks for an overfermented dough.}
\label{fig:shaping-decision-tree}
\end{figure}
Shaping will give your dough the final shape before baking. After
@@ -1221,10 +1221,10 @@ batard bread rolls.
\subsection[Flouring the surface]{Apply flour to the dough's surface.}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-1-flour-applied}
\caption{A dough that has flour applied to its surface. This is
the first step of the shaping process.}
\label{fig:shaping-flour-surface}
\includegraphics[width=\textwidth]{step-1-flour-applied}
\caption{A dough that has flour applied to its surface. This is
the first step of the shaping process.}
\label{fig:shaping-flour-surface}
\end{figure}
If you are only making 1 loaf out of your dough, apply flour
@@ -1242,10 +1242,10 @@ the surface.
\subsection[Flipping the dough]{Flip the dough over}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-2-flipped-over}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop. The sticky side
is used as glue to hold the dough together.}
\includegraphics[width=\textwidth]{step-2-flipped-over}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop. The sticky side
is used as glue to hold the dough together.}
\end{figure}
With gentle hands, carefully remove the dough from the surface. If
@@ -1262,10 +1262,10 @@ sticky side is facing you.
\subsection[Create rectangular shape]{Make the dough rectangular}
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-3-rectangular}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop.}
\label{fig:shaping-rectangular-dough}
\includegraphics[width=\textwidth]{step-3-rectangular}
\caption{A flipped-over dough. Note how the sticky side is facing
you while the floured side is facing the countertop.}
\label{fig:shaping-rectangular-dough}
\end{figure}
You should be facing the sticky side of your dough now. Note how
@@ -1283,11 +1283,11 @@ your dough with the shown dough.
\subsection[Folding]{Fold the dough together}
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-4-folding}
\caption{The process of folding a batard. Note how the rectangle is first glued
together and then rolled inwards to create a dough roll. Ultimately the edges
are sealed to create a more uniform dough.}
\label{fig:shaping-folding}
\includegraphics[width=\textwidth]{step-4-folding}
\caption{The process of folding a batard. Note how the rectangle is first glued
together and then rolled inwards to create a dough roll. Ultimately the edges
are sealed to create a more uniform dough.}
\label{fig:shaping-folding}
\end{figure}
Now that you have created the rectangular shape, your dough
@@ -1341,10 +1341,10 @@ from the other side as well.
\subsection[Proofing preparation]{Prepare for proofing}
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-6-prepare-proofing}
\caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
is now facing you. The floured previous top side is facing downwards.}
\label{fig:shaping-prepare-proofing}
\includegraphics[width=\textwidth]{step-6-prepare-proofing}
\caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
is now facing you. The floured previous top side is facing downwards.}
\label{fig:shaping-prepare-proofing}
\end{figure}
You should have a beautifully shaped dough in front of you now.
@@ -1367,17 +1367,17 @@ with a kitchen towel inside.
The currently top-facing floured surface will be downwards-facing in your banneton.
By doing so the banneton can be flipped
over before baking, releasing the dough.\footnote{The same
applies when making other doughs such as baguette doughs. The floured
surface will always be downwards facing. The dough is then flipped over
once for baking.}
applies when making other doughs such as baguette doughs. The floured
surface will always be downwards facing. The dough is then flipped over
once for baking.}
Proceed and lift the dough with 2 hands from the counter.
Gently rotate it once and then place the dough in your
banneton for proofing.\footnote{The seam side should now be facing you.
Some bakers like to seal the seam a little more. I did
not notice that this improves the dough's strength. As far as I can
tell, this only improves the visual appearance of the bottom side
of the final loaf.} If you did everything right, then your
Some bakers like to seal the seam a little more. I did
not notice that this improves the dough's strength. As far as I can
tell, this only improves the visual appearance of the bottom side
of the final loaf.} If you did everything right, then your
dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}.
As the last step of shaping, place a kitchen towel over your banneton
or bowl and begin proofing.
@@ -1406,10 +1406,10 @@ their biochemical processes. More research is needed on the topic
of retarding and flavor development.
\begin{figure}[!htb]
\includegraphics{figures/fig-proofing-process.pdf}
\caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
depends on your availability and schedule.}
\label{fig:proofing-process}
\includegraphics{figures/fig-proofing-process.pdf}
\caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
depends on your availability and schedule.}
\label{fig:proofing-process}
\end{figure}
To me, the sole purpose of cold proofing is its ability to allow you
@@ -1444,11 +1444,11 @@ works great if you make an overnight dough and then proof it the next
morning.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-13-finger-poke-test}
\caption{The finger poke test is a very reliable method to check
if your dough has been properly proofed. If the induced dent is still
visible 1 minute later, your dough can be baked.}
\label{fig:shaping-finger-poke}
\includegraphics[width=\textwidth]{step-13-finger-poke-test}
\caption{The finger poke test is a very reliable method to check
if your dough has been properly proofed. If the induced dent is still
visible 1 minute later, your dough can be baked.}
\label{fig:shaping-finger-poke}
\end{figure}
The time it takes to proof your dough can be anything between 30 minutes and
@@ -1485,8 +1485,8 @@ within the next 3 hours.
The dough will initially proof at the same rate as the room temperature dough.
As the dough cools down the rate of fermentation slows. Ultimately at below
4°C (40°F) the fermentation comes to a halt. \footnote{The actual temperature
depends on the bacteria and yeast you cultivated in your sourdough
starter.} The dough can rest in the fridge for up to 24 hours. In some
depends on the bacteria and yeast you cultivated in your sourdough
starter.} The dough can rest in the fridge for up to 24 hours. In some
experiments, the dough was still good even 48 hours later. Interestingly,
there is a limit to fridge proofing. I can only explain this with continuous
fermentation activity at low temperatures.
@@ -1537,11 +1537,11 @@ greatly boosts the contrast of the scoring incisions and thus
makes the final pattern look more visually appealing.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{the-ear}
\caption{The ear is a characteristic that can be achieved on wheat sourdough
when fermenting and scoring your dough with the perfect technique. It offers additional
flavor and great texture when eating the bread.}
\label{fig:the-ear}
\includegraphics[width=\textwidth]{the-ear}
\caption{The ear is a characteristic that can be achieved on wheat sourdough
when fermenting and scoring your dough with the perfect technique. It offers additional
flavor and great texture when eating the bread.}
\label{fig:the-ear}
\end{figure}
When using a banneton, the dough is flipped over and
@@ -1551,13 +1551,13 @@ The dough's top side which was previously at the bottom of the
banneton should now be facing you.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{artistic-scoring}
\caption{A loaf by Nancy Anne featuring an artistic scoring pattern.
The high contrast was achieved by rubbing the
dough's surface with rice flour before baking. Her Instagram
account "simply.beautiful.sourdough" is specialized to showcase
beautiful artistic scoring patterns.}
\label{fig:artistic-scoring}
\includegraphics[width=\textwidth]{artistic-scoring}
\caption{A loaf by Nancy Anne featuring an artistic scoring pattern.
The high contrast was achieved by rubbing the
dough's surface with rice flour before baking. Her Instagram
account "simply.beautiful.sourdough" is specialized to showcase
beautiful artistic scoring patterns.}
\label{fig:artistic-scoring}
\end{figure}
The scoring cut for done at a 45° angle relative to the dough's
@@ -1570,11 +1570,11 @@ and thus offers additional flavor. In my opinion, the ear turns
a good loaf into a great loaf.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The 45° angle at which you score the dough is relative to the surface of the dough.
When scoring more towards the side, you have to adjust the angle to achieve the ear on your
bread.}
\label{fig:scoring-angle}
\includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The 45° angle at which you score the dough is relative to the surface of the dough.
When scoring more towards the side, you have to adjust the angle to achieve the ear on your
bread.}
\label{fig:scoring-angle}
\end{figure}
The actual incision is done with a very sharp knife, or better, a razor
@@ -1597,11 +1597,11 @@ ear. For this reason, drying out the surface is especially important. Scoring
will become a lot easier.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{dry-dough-surface}
\caption{By applying flour to your dough's surface after shaping, the outer part
of the dough dries out a little bit. This makes scoring a lot easier as the incision
is less likely to tear.}
\label{fig:dried-out-dough-scoring}
\includegraphics[width=\textwidth]{dry-dough-surface}
\caption{By applying flour to your dough's surface after shaping, the outer part
of the dough dries out a little bit. This makes scoring a lot easier as the incision
is less likely to tear.}
\label{fig:dried-out-dough-scoring}
\end{figure}
@@ -1624,3 +1624,114 @@ Another interesting trick is to bake your dough for 30 seconds without steam.
The hot air will dry out the dough's surface even further and simplify
the scoring technique. Experiment with the timing to identify your personal
sweet spot.
\section{Mix-Ins }
A loaf of wheat sourdough has a really purist aesthetic. Precision and good craftmanship transforms the ingredients into simple, but delicious food. With mix-ins, the basic recipe can become the starting point for a whole world of modifications to try and combine. Think of it as a blank canvas to express yourself.
One approach to categorize mix-ins is roughly by shape (the transition between these categories is somewhat fuzzy):
\begin{itemize}
\item Liquids: Integrate homogeneously into the dough, may replace some of the water. Examples: Milk, oil, spinach juice.
\item Powders: Integrate homogeneously into the dough, may replace some of the flour. Examples: rye flour (or others), semolina, cocoa, ground spices.
\item Small bits: Individually visible in the final loaf, small enough to distribute somewhat evently throughout the dough. Examples: seeds (sesame, poppy seeds), whole spices.
\item Chunks: larger pieces that will only be present in the occasional bite when eating a slice of your bread. Examples: dried tomatoes, chunks of cheese,
\end{itemize}
The other categorization can be by impact of the mix-in. Most mix-ins actually impact multiple of these:
\begin{itemize}
\item Flavor: Significantly changes the taste of the bread. Examples: rye flour, spices.
\item Color: Some mix-ins change the look of the bread. Examples: cocoa, squid ink, beetroot juice.
\item Texture: Some mix-ins particularly change the feelin in your mout when eating. Examples: cheese (gummy), seeds (crunchy), olives (squishy chunks).
\end{itemize}
Mix-ins affect the structure of the dough. One aspect is the impact on hydration. Some mix-ins absorb a lot of water when added to the dough, so you'll have to increase the amount of water to achieve the same dough consistency. The other impact is on the gluten network. Bits and chunks disrupt the gluten network, and may reduce the rise. All of this depends on the amount of mix-ins used. A good rule of thumb is to add 10-20\% of the amount of flour in most mix-ins (except for spices).
An important factor is also the mix-in's behavior during baking. Particularly chunks usually bake differently than dough, and either melt (cheese) leaving holes inside, or char when peeking through the crust (e.g. vegetables).
\subsection{Examples}
The following is a list of common mix-ins and their peculiarities:
\subsubsection{Flours}
These are powders. Usually you want to just replace some fraction of your regular bread flour. Different flours change the tast of your bread and usually modeately change the color of your bread.
\begin{itemize}
\item Whole wheat flour (substitute any amount, makes the bread more )
\item Rye flour ()
\item Semolina (supports mediterranean flavors).
\item Cocoa (replace 10% of the flour)
\end{itemize}
\subsubsection{Liquids}
\begin{itemize}
\item Olive oil (mediterranean)
\item Milk (for sweet, soft breads)
\item Buttermilk
\end{itemize}
\subsubsection{Colors}
These drastically change the color of the bread
\begin{itemize}
\item Beetroot juice (red)
\item Carrot juice (orange)
\item Spinach juice (green)
\item Squid ink (black)
\end{itemize}
\subsubsection{Seeds and nuts}
These are mostly small bits, with some almost crossing into Chunk. Most seeds benefit from being baked for ~10minutes before you add them to the dough.
\begin{itemize}
\item Pumpkin seed
\item chia seed
\item Flaxseed (soak these in water first)
\item Hemp seed (very crunchy, a personal favorite)
\item Sesame
\item Sunflower seed
\item Poppy seed
\item Cacao nibs
\item Chopped or whole walnuts
\item Chopped or whole hazelnuts
\item Cornflakes
\end{itemize}
\subsubsection{Spices and flavor mix-ins}
These are mostly powders or small bits. Ususally want to use 1-5% of the flour amount.
\begin{itemize}
\item Mediterranean spice (oregano, thyme, rosemary, majoram)
\item Bread spice (coriander, cumin, fennel, anise)
\item Grated hard cheese: gruyere, parmesan
\item Blueberry skins (press through sieve to remove juice, raw blueberries add too much water).
\item Lemon zest (or orange or lime).
\item Browned onions
\item Molasses
\item Miso
\end{itemize}
\subsubsection{Highlights}
Mostly chunks, that add a big contrast and flavorful highlight to the basic bread. Usually you want to use only one (or maximum two) of these. Often can be complemented well by some flavor mixin or flour.
\begin{itemize}
\item Olives (go well with lemon zest)
\item Sundried tomatoes (either pickled in oil, or soak in water).
\item Pickled pepperoni.
\item dried fruit, raisins
\item Chunks of cheese (e.g. cheddar)
\item Chocolate chunks or drops.
\item Chunks of black garlic.
\end{itemize}
\subsection{Techniques}
Adding the Mix-ins to the dough is just the simplest way. There are also more advanced ways to include additional ingredients:
\subsubsection{Covering the cust}
This works best for either powders or small bits. Spread the mix-in in a flat container, wet the surface of you dough, and then dip it into the mix-in.
This does not work for all mix-ins, some can't handle the high temperatures during baking and char. Most commonly done for various seeds (e.g. sesame).
\subsubsection{Swirled colors}
Mix-ins that change the color of the dough bring the opportunity for really advanced .
Separate the dough before adding the colorful ingredient. Combine the two (or more) doughs by laminating and stacking the colors for the last folding, just before shaping and bulk rise.
These can be really works of art.
https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/
https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/
https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/