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Proofing & Scoring chapter (#42)

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* Intro for proofing chapter

* Add proofing flow chart

* Cold proofing section

* Scoring chapter

* Add flowchart to baking section

* Remove no longer needed files

* Add more pictures

* Mark complete

* Change cover image
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Hendrik Kleinwaechter
2023-01-26 02:39:58 +01:00
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commit c1bd369e1d
16 changed files with 297 additions and 4 deletions
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book/baking/baking.tex
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@@ -2,6 +2,35 @@ Baking refers to the part of the process where you are loading
your dough into the oven. This is typically done after your
dough has gone through the bulk fermentation and proofing stage.
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
\node [block, right of=heat_oven, node distance=3cm] (score_dough) {\footnotesize Score your dough};
\node [decision, right of=score_dough, node distance=4cm] (decide_steam) {\footnotesize Choose your steaming method};
\node [block, below of=heat_oven, node distance=4cm] (inverted_tray_method) {\footnotesize Inverted tray method};
\node [block, right of=inverted_tray_method, node distance=3cm] (dutch_oven) {\footnotesize Dutch oven};
\node [block, right of=dutch_oven, node distance=3cm] (steam_injection) {\footnotesize Steam injection oven};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {\footnotesize Bake dough for 30 minutes with steam};
\node [block, right of=bake_30, node distance=3cm] (remove_steam) {\footnotesize Remove source of steam};
\node [block, right of=remove_steam, node distance=3cm] (build_crust) {\footnotesize Build the crust};
\node [block, right of=build_crust, node distance=3cm] (finish_baking) {\footnotesize Stop baking 10-30 minutes later depending on crust preference};
\path [line] (heat_oven) -- (score_dough);
\path [line] (score_dough) -- (decide_steam);
\path [line] (decide_steam) -- (inverted_tray_method);
\path [line] (decide_steam) -- (dutch_oven);
\path [line] (decide_steam) -- (steam_injection);
\path [line] (steam_injection) -- (bake_30);
\path [line] (inverted_tray_method) -- (bake_30);
\path [line] (dutch_oven) -- (bake_30);
\path [line] (bake_30) -- (remove_steam);
\path [line] (remove_steam) -- (build_crust);
\path [line] (build_crust) -- (finish_baking);
\end{tikzpicture}
\caption{A schematic visualization of the baking process using different sources of steam in a home oven.}
\label{fig:baking-process}
\end{figure}
Some other breads like flat breads
could also be baked on the stove. This chapter is focusing on the
home oven though.