mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-21 18:41:13 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Improve typography (#120)

Browse Source 
* Add unbreakable space before a reference or a citation

avoids ref to be put on next line or page...

* Add unbreakable space between I and verb

* Remove spacing before footnotes

Also moved it before the final sentence dots in many cases... might need
a review of what is best.  But this is a safe default choice from an
esthetic point of view.

* Improve footnotes and punctuations

Reverse order/kerning especially with sans-serif version.

* Remove manual enumerate

* Fix wording in a citation.

Reads better that way and is shorter.

* Use emph instead of italics

1) Markup semantic not style
2) Will deal with various level of empahasis
3) Was a mix of \it and \textit

* Fix usage of quotes

Also replaced some of then by \emph as it is (IMHO) more visually
pleasant.

* Captitalize before reference

* Correct dashes length

see here:
https://www.merriam-webster.com/words-at-play/em-dash-en-dash-how-to-use

* Remove space before label and homogenize caption

Apparently it can create a wrong reference, if notthing else shuts
texcheck up and cost nothing... so let's do it.

While at it adding a dot at the end of each caption.

* Add missing empty line before signature in preface

* Add a static checker target to makefile

Shall help prevent adding mistakes in new versions
This commit is contained in:
cedounet
2023-06-12 08:12:22 +01:00
committed by GitHub
parent b734aa27f0
commit ca43ef0bd9
21 changed files with 672 additions and 631 deletions
Download Patch File Download Diff File Expand all files Collapse all files

357
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -17,12 +17,12 @@ and technique than other types of bread. You have to perfectly
balance the fermentation process. You cannot ferment for too
short and also not for too long. The techniques you need to
learn to 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
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 is no recipe that
you can blindly follow. You will always have to adapt the recipe
@@ -44,7 +44,7 @@ that tastes much better than any store-bought bread.
\begin{figure}[!htb]
\includegraphics{figures/fig-wheat-sourdough-process.pdf}
\caption{The typical process of making a wheat-based sourdough bread}
\caption{The typical process of making a wheat-based sourdough bread.}%
\label{fig:wheat-sourdough-process}
\end{figure}
@@ -83,7 +83,7 @@ stage of the baking process, 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{Readying your starter}%
\label{section:readying-starter}
The most crucial part of the bread-making process is your starter.
@@ -97,10 +97,10 @@ 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
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.}
for your stiff starter.}%
\label{fig:process-starter-wheat-sourdough}
\end{figure}
@@ -121,19 +121,19 @@ better. Your dough fermentation would be more on the
bacterial side with this starter. By applying a couple of
feedings, the yeast becomes more active. The older your
starter, the more acid resistant the yeast becomes. Initially,
I had to feed my starter 2-3 times to fix the balance. With my
I~had to feed my starter 2--3 times to fix the balance. With my
more mature starter, one feeding seems to be enough to balance
the microorganisms.
Some people use a 1:1:1 ratio to refresh the starter. This would
be one part of the old starter (10 g for instance), 1 part of flour,
and one part of water. I think this is utter rubbish. As mentioned
and one part of water. I~think this is utter rubbish. As mentioned
your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
make dough. You might use a maximum of 20 percent starter to
make dough. That's why I advocate using a 1:5:5 ratio or a
1:10:10 ratio depending on how ripe your starter is. As I almost
make dough. That's why I~advocate using a 1:5:5 ratio or a
1:10:10 ratio depending on how ripe your starter is. As I~almost
always use a stiffer sourdough starter due to its enhanced
yeast fermentation advantages (see section \ref{section:stiff-starter})
yeast fermentation advantages (see Section~\ref{section:stiff-starter})
my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter,
5 parts flour, 2.5 parts water). If it is very warm where you live
you could opt for the aforementioned 1:10:5 or 1:20:10. This
@@ -146,19 +146,19 @@ Every starter is unique and might behave slightly differently.
The second option at your disposal is the starter quantity that
you use to make the dough. As previously stated your starter
regrows inside of your main dough. While I would normally use
10-20 percent of starter based on the flour, sometimes I go
regrows inside of your main dough. While I~would normally use
10--20 percent of starter based on the flour, sometimes I~go
as low as 1 percent starter. This way the microorganisms have
more room to balance out while fermenting the dough. If my sourdough
starter has not been fed in a day, I might use 5 percent of sourdough
to make a dough. If I push this to 2 days without feedings,
I lower the starter amount even further. I would opt for the
starter has not been fed in a day, I~might use 5 percent of sourdough
to make a dough. If I~push this to 2 days without feedings,
I~lower the starter amount even further. I~would opt for the
previously mentioned 1 percent starter. If the food is very scarce,
your microorganisms will sporulate. They need to regrow again
from the spores they created. In this hibernation state, it takes
longer for them to become fully active again. I have tried
longer for them to become fully active again. I~have tried
several times to make dough directly out of a dry starter.
I wasn't successful because the fermentation took too long.
I~wasn't successful because the fermentation took too long.
The microorganisms had to regrow from spores and then begin
the fermentation. As explained earlier there is a limit to
fermentation times as your dough naturally breaks down.
@@ -166,11 +166,11 @@ Furthermore, you want your microorganisms to outcompete
other pathogens contained in the flour. The less starter
you use, the easier it is for them to reproduce. A strong
starter will outcompete other germs. While the method of
reducing the starter works, I recommend Option 1 more.
reducing the starter works, I~recommend Option 1 more.
It will reliably create better bread. Option 2 is typically
what I use when I fed my starter in the morning but didn't
manage to make a dough in the evening. I don't want to feed
my starter again the next morning. I would like to make a dough
what I~use when I~fed my starter in the morning but didn't
manage to make a dough in the evening. I~don't want to feed
my starter again the next morning. I~would like to make a dough
directly without waiting and thus use less of the very ripe starter.
Over time you will become more accustomed to your starter
@@ -180,8 +180,8 @@ activity and judge its state.
\section{Ingredients}
All you need to make great sourdough bread is flour, water, and salt. You
can of course add additional things to your dough such as seeds. I personally
enjoy the hearty taste of whole wheat. Thus I like to add around 20-30 percent
can of course add additional things to your dough such as seeds. I~personally
enjoy the hearty taste of whole wheat. Thus I~like to add around 20--30 percent
of whole wheat flour to the mix. You could also make this recipe with 100 percent
whole wheat flour directly. In this case, look out for strong whole wheat
flour that is made from flour with higher protein. If you don't like whole
@@ -190,7 +190,7 @@ quantity with bread flour. One thing to consider about whole wheat
flour is its increased enzymatic activity. By adding some whole wheat
flour you will speed up the whole fermentation process.
Especially when getting started I recommend using bread flour which
Especially when getting started I~recommend using bread flour which
contains more gluten than all-purpose or cake flour. This is essential
when trying to bake a freestanding loaf with sourdough.
@@ -221,12 +221,12 @@ recipe would look like this:
This is the beauty of baker's math. Simply recalculate the percentages, and you
are good to go. If you are unsure about how this works, please check out the
full chapter \ref{section:bakers-math} which looks at the topic in detail.
full Chapter~\ref{section:bakers-math} which looks at the topic in detail.
\section{Hydration}
Hydration refers to how much water you use for your flour. When
beginning to make bread, I always got this wrong. I followed a recipe from the
beginning to make bread, I~always got this wrong. I~followed a recipe from the
internet, and my dough never looked like the dough shown in the recipe.
The amount of water your flour requires is not fixed. It depends on the flour
you have.
@@ -238,9 +238,10 @@ use a little bit more water.
By forming gluten strands, water is absorbed into your dough. The higher the
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
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
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
@@ -272,7 +273,7 @@ While this might sound great, the high hydration causes several side effects.
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
contains a lot of water. I~love this crumb, but this comes down to personal
taste.
\end{enumerate}
@@ -282,10 +283,10 @@ again until the water is absorbed. Repeat and add more water. As your dough
has already formed a gluten network, new water can be absorbed much easier.
You will be surprised by how much water your dough can soak up. This
method is commonly known as the bassinage method. More on that later.
By opting for this technique, I was easily able to push a low-gluten flour
By opting for this technique, I~was easily able to push a low-gluten flour
to a hydration of 80 percent. This
is also my method of choice when making dough now. I keep adding water until
I can feel that the dough has the right consistency. As you bake more bread,
is also my method of choice when making dough now. I~keep adding water until
I~can feel that the dough has the right consistency. As you bake more bread,
you will develop a better look and feel for your dough. When mixing
by hand this can be quite cumbersome. It is a lot easier when using a stand
mixer.
@@ -305,7 +306,7 @@ are slowly converted and eaten. Ultimately your car tire turns into a balloon
that can very easily be inflated. When waiting too long, the
balloon will burst. You will have no gluten left anymore, and your dough
becomes very sticky. Finding the sweet spot of enough rubber eating and not
too much is what the perfect wheat sourdough bread is about. But don't worry--after reading
too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading
this chapter you will have the right tools at your disposal.
The advantages of slow fermentation can be nicely observed when experimenting
@@ -333,12 +334,12 @@ If you only learn one thing from this book, it is that slow fermentation is
the key to making great bread.
For this reason, my default hydration is much lower than the hydration of other
bakers. I prefer slower fermentation for my recipes.
bakers. I~prefer slower fermentation for my recipes.
The sweet spot for my default flour is at around 70 percent hydration.
Again, this is a highly subjective value that works for my flour.
If you are just getting started with a new batch of flour,
I recommend conducting the following test. This will help you to
I~recommend conducting the following test. This will help you to
identify the sweet spot of your flour's hydration capabilities.
Make 5 bowls with each 100 g of flour. Add different slightly increasing
@@ -365,8 +366,8 @@ 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}
\caption{The window pane test allows you to see if you developed your gluten
well enough.}
\end{figure}
@@ -378,8 +379,8 @@ difficulty.
\section{How much starter?}
Most bakers use around 20 percent sourdough starter based on the dough mass. I
recommend going much lower, to around 5 to 10 percent.
Most bakers use around 20 percent sourdough starter based on the dough mass.
I~recommend going much lower, to around 5 to 10 percent.
By adjusting the amount of pre-ferment you can influence the time your dough
requires in the bulk fermentation stage. The more starter you use, the faster
@@ -424,10 +425,10 @@ before the protease has broken down your dough completely.
As explained earlier the key to making great bread is a slow but not too slow
fermentation. Enzymes require time to break down your dough. Taking all this
into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be
the sweet spot for most of the flours that I have worked with. To achieve this,
I use around 5 percent of sourdough starter in summer times (temperatures
around 25°C (77°F) in the kitchen). In winter times I opt for around 10 percent
into consideration, I~try to aim for a fermentation time of around 8 to 12 hours. This seems to be
the sweet spot for most of the flours that I~have worked with. To achieve this,
I~use around 5 percent of sourdough starter in summer times (temperatures
around 25°C (77°F) in the kitchen). In winter times I~opt for around 10 percent
up to 20 percent sourdough starter (kitchen temperature around 20°C (68°F)). This
allows me to use a sourdough starter that's not in perfect condition. Your
bread dough is essentially a gigantic starter. The low inoculation rate allows
@@ -436,20 +437,20 @@ Furthermore, the enzymes have enough time to break down the flour. This also
allows me to skip the so-called autolysis step completely (more in the next chapter).
Making dough becomes very simple.
\section{Autolysis}
\section{Autolysis}%
\label{section:autolysis}
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
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.}
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
dough. I do not recommend autolysis as it adds an unnecessary step to the
process. Instead, I recommend the fermentolysis technique which will be covered in the
dough. I~do not recommend autolysis as it adds an unnecessary step to the
process. Instead, I~recommend the fermentolysis technique which will be covered in the
next chapter of this book.
The effects of autolysis are very interesting. Try to mix just flour and
@@ -472,11 +473,11 @@ your fermentation can be very quick. At 25°C it could be finished in as little
If you ferment longer, your dough becomes leaky. At the same time, in
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
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
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.
@@ -485,10 +486,10 @@ When you try to mix your salt and starter into the flour/water dough you will
notice how cumbersome this is. It feels like you have to knead again from scratch
one more time. You will spend more time mixing dough.
For that reason, I am strongly advocating utilizing the fermentolysis approach
For that reason, I~am strongly advocating utilizing the fermentolysis approach
which greatly simplifies the mixing and kneading process.
\section{Fermentolysis}
\section{Fermentolysis}%
\label{section:fermentolysis}
The fermentolysis creates the same advantageous dough properties the
@@ -499,38 +500,38 @@ fermentation period.
To do this, you use less sourdough starter. A conventional recipe including the
autolysis step might call for 20 percent sourdough starter. Simply reduce this
value to 5-10 percent. The other option could be to place the dough in a colder
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{table}[!htb]
\begin{center}
\input{tables/table-starter-usage-activity.tex}
\caption{A table visualizing how much sourdough starter to use
depending on temperature and the starter's activity level}
depending on temperature and the starter's activity level.}
\end{center}
\end{table}
Based on my experience and my sourdough, my ideal bread always takes around 8
to 12 hours during bulk fermentation. Based on my availability throughout
the day, I use a higher or lower starter quantity. If I wanted to achieve a completed
fermentation in 8 hours, I would opt for a 10 percent sourdough starter. If I
wanted it to be ready in 12 hours, I would opt for less starter, around 5 percent.
the day, I~use a higher or lower starter quantity. If I~wanted to achieve a completed
fermentation in 8 hours, I~would opt for a 10 percent sourdough starter. If
I~wanted it to be ready in 12 hours, I~would opt for less starter, around 5 percent.
Simply mix all the ingredients and your fermentation begins. The
enzymes and microorganisms commence their work. On a very warm summer day, the
mentioned quantities no longer work. With a 10 percent starter, the same dough
would be ready in 5 hours up to a point of no return. Another additional hour
would cause the dough to break down too much. In this case, I would opt for 5
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
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.
Rather than relying on timing though, I will show you a much better and more precise approach
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.
Even for yeasted doughs, I no longer use autolysis. I just reduce the amount
of yeast that I am using. Opting for the fermentolysis will
Even for yeasted doughs, I~no longer use autolysis. I~just reduce the amount
of yeast that I~am using. Opting for the fermentolysis will
save you time and simplify your bread-making process. As mentioned in previous chapters,
the secret to making great bread is a slow but not too slow fermentation.
@@ -544,7 +545,7 @@ 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}
\caption{The gluten development process for a wheat-based dough.}%
\label{fig:wheat-sourdough-kneading-process}
\end{figure}
@@ -560,7 +561,7 @@ glutenin to join with one another and form sturdy, extensible molecules.
Glutenins add strength, whilst the more compact gliadin proteins allow
the dough to flow like a fluid. Ultimately, the longer you wait, the more
your gluten network transforms into a web-like structure. This is what
traps the gases during the fermentation process. \cite{how+does+gluten+work}.
traps the gases during the fermentation process~\cite{how+does+gluten+work}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
@@ -568,8 +569,7 @@ traps the gases during the fermentation process. \cite{how+does+gluten+work}.
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.
}
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
@@ -586,21 +586,21 @@ This is the same principle that popular no-knead recipes follow. By making a les
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.}
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.}.
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
a wetter dough compared to a stiffer dough. It is harder for the molecules
to align and form the web structure. For this reason, it is always easier
to start with lower hydration and then increase the water quantity if needed.
This is also commonly known as the \textit{Bassinage method}. The gluten
This is also commonly known as the \emph{Bassinage method}. The gluten
bonds have formed at the lower hydration and can then be made more extensible
by adding water and kneading again. This is a great trick to make
a more extensible dough with lower-gluten flour. \cite{bassinage+technique}
a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
When machine kneading a dough, opt for the same technique shown in figure \ref*{fig:wheat-sourdough-kneading-process}.
When machine kneading a dough, opt for the same technique shown in figure~\ref*{fig:wheat-sourdough-kneading-process}.
Initially opt for a low speed. This helps the homogenization process.
After waiting to allow the flour to soak up the water, proceed on a higher speed
setting. A good sign of a well-developed gluten network is
@@ -613,8 +613,7 @@ dough to stick to the container.
\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.
}
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
@@ -630,8 +629,7 @@ the sign of a not well enough developed gluten network.
\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.
}
contact with more areas of your hand.}%
\label{fig:dough-touch-points}
\end{figure}
@@ -648,25 +646,24 @@ pale and white. This is because mixing dough causes oxidation,
which is necessary for the development of gluten.
However, if the dough is mixed too much, the compounds that contribute
to the bread's flavor, aroma, and color may be destroyed, negatively
affecting the quality of the bread.\cite{oxidization+dough}
affecting the quality of the bread~\cite{oxidization+dough}.
The last step before beginning bulk fermentation is to
create a smooth dough ball. By making sure your dough's surface is
smooth, you will have fewer touch points when touching the dough.
See figure \ref{fig:dough-touch-points} for a schematic visualization
See figure~\ref{fig:dough-touch-points} for a schematic visualization
of how your hand touches a rugged and smooth dough.
With the smooth surface, your dough is going to stick less on your hands. Applying
later stretches and folds will be a lot easier. Without a smooth
surface, the dough becomes almost unworkable. Folding the dough later
becomes an impossible task. This is a frequent mistake I see many
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.
}
with your hands to make the dough less sticky when working it.}%
\label{fig:dough-ball-steps}
\end{figure}
@@ -684,7 +681,7 @@ you can't stretch the gluten. Always imagine you are touching something utterly
By doing so you will automatically try to touch the dough as little
as possible. Keep repeating the process until you see that the dough
has a nice smooth surface. The final dough should look like the dough
shown in \ref{fig:dough-ball-steps}.
shown in~\ref{fig:dough-ball-steps}.
If your outer gluten layer tears, you have overstretched your dough. In
that case, take a 10-minute break, leaving your dough on the kitchen countertop.
@@ -698,12 +695,12 @@ as much as possible until it tears. Then wait the aforementioned 10 minutes and
Later, you don't have any room for error. Your technique has to be on point.
An over-pre-shaped dough can potentially not recover.
\section{Bulk fermentation}
\section{Bulk fermentation}%
\label{section:bulk-fermentation}
After mixing the starter into your dough, the next stage of
the process known as bulk fermentation begins. The term
"bulk" is used because in bakeries, multiple loaves are fermented
\emph{bulk} is used because in bakeries, multiple loaves are fermented
together in bulk. If you are a home baker, you might bulk
ferment a single loaf. The bulk fermentation ends when you
divide and pre-shape, or directly shape your final loaves or loaf.
@@ -717,7 +714,7 @@ fermentation process.
With a too-short bulk, your crumb will be
perceived as gummy. Your crumb will feature large pockets of
air commonly referred to as "craters". A too-long fermentation
air commonly referred to as \emph{craters}. A too-long fermentation
results in the dough breaking down too much. The resulting
dough will stick to your banneton and spread while baking
into a pancake-like structure.
@@ -749,7 +746,7 @@ turning it into a gigantic sticky fermented pancake. This
is one of the reasons why the current baking industry prefers
to make solely yeast-based doughs. By removing the bacteria
from the fermentation, the whole process becomes a lot more
predictable. The room for error (as shown in figure \ref{fig:wheat-yeast-sourdough-degradation})
predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdough-degradation})
is much larger. The doughs are perfect to be made in a
machine.
@@ -758,7 +755,7 @@ machine.
\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.}
fermentation progress.}%
\label{fig:bulk-fermentation}
\end{figure}
@@ -783,7 +780,7 @@ longer period. Generally, around 80 percent
of your wheat flour's protein is gluten. Check your flour's
packaging to see the protein percentage. The actual size increase
value is highly variable depending on your flour composition.
I recommend beginning with a size increase of 25 percent and testing
I~recommend beginning with a size increase of 25 percent and testing
up to 100 percent with subsequent bakes. Then identify a value
that you are happy with.
@@ -791,7 +788,7 @@ that you are happy with.
\begin{center}
\input{tables/table-dough-size-increase.tex}
\caption{Reference values for how much size increase to aim for with
an aliquot jar depending on the dough's protein content}
an aliquot jar depending on the dough's protein content.}
\end{center}
\end{table}
@@ -850,7 +847,7 @@ that work for your dough. Depending on your starter,
water, and flour composition, the pH values to look out
for are different. A stronger flour with more gluten
can be fermented for a longer period. To find out
the pH values for your bread I recommend taking
the pH values for your bread I~recommend taking
several measurements while making your dough.
\begin{enumerate}
@@ -869,8 +866,9 @@ the fermentation or extend it a little bit.
\begin{table}[!htb]
\begin{center}
\input{tables/table-ph-values-dough.tex}
\caption{Example pH values for the different breakpoints of my own sourdough process}
\input{tables/table-ph-values-dough.tex}%
\caption{Example pH values for the different breakpoints of my own
sourdough process.}%
\label{table:sample-ph-values}
\end{center}
\end{table}
@@ -887,7 +885,7 @@ limitations to consider.
First of all the pH values that work for me likely won't work for
you. Depending on your own starter's composition of lactic
and acetic acid bacteria, your pH values will be different.
You can use the values shown in table \ref{table:sample-ph-values}
You can use the values shown in table~\ref{table:sample-ph-values}
as rough ballpark figures. Regardless, you need to find values
that work for your setup.
@@ -904,7 +902,7 @@ calibrate it. The process is cumbersome and takes time.
Lastly, you need to carefully rinse the pH meter before
using it in your dough. The liquid surrounding the
head of your pH meter is not food-safe and thus should
not be eaten. I rinse the meter for at least one minute
not be eaten. I~rinse the meter for at least one minute
before using it to measure my dough's fermentation stage.
The last method to judge the state of bulk fermentation
@@ -939,12 +937,12 @@ can also proceed and taste your dough. It will taste like
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.
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.}
loaf will be sourer.}.
When touching the dough, it should feel tacky
on your hands. The dough should also be less sticky
@@ -982,11 +980,11 @@ folding the dough onto itself. Some recipes call for a single stretch
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
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
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
@@ -1007,17 +1005,17 @@ will redistribute heat, gas, and acidity. Some bakers also refer to this
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
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-structure}
"\nameref{section:debugging-crumb-structure}" for more information on reading
book to learn more about it.}. Please refer to Section~\ref{section:debugging-crumb-structure}
``\nameref{section:debugging-crumb-structure}'' 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.}
for wheat-based doughs.}%
\label{figure:stretch-and-fold-steps}
\end{figure}
@@ -1048,20 +1046,21 @@ to stick to your hands. Rotate the container
and repeat the same thing from the other side. Rotate the container 90°
clockwise and then repeat the process once again. Rotate the container another 180° clockwise
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.}
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.}.
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
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
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 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
anymore, chances are you have pushed the fermentation for too long. Likely
most of the gluten has broken down and you are already
in the decay stage shown in figure \ref{fig:dough-strength-sourdough}.
in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
@@ -1074,10 +1073,10 @@ 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
flattens out quite a lot and spreads towards the edges of your bulk container,
you can proceed and apply a stretch and fold. For 95 percent of the doughs
that I am making, this is hardly more than once. I like to make overnight
doughs and in that case, I typically apply one stretch and fold directly after
waking up. Then the bulk fermentation might take another 2 hours before I
proceed with dividing and pre-shaping or directly shaping.
that I~am making, this is hardly more than once. I~like to make overnight
doughs and in that case, I~typically apply one stretch and fold directly after
waking up. Then the bulk fermentation might take another 2 hours before I~proceed
with dividing and pre-shaping or directly shaping.
\section{Optional: Dividing and Preshaping}
@@ -1088,7 +1087,8 @@ 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}
\caption{Dividing is only required when you are making multiple loaves in a
single dough batch.}%
\label{fig:dividing-decision-tree}
\end{figure}
@@ -1106,13 +1106,13 @@ 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}
\caption{The steps of dividing and pre0shaping your dough.}
\end{figure}
I sometimes like to draw small lines with the dough scraper's edge
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
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.
@@ -1133,10 +1133,10 @@ Pre-shaping is done for several reasons:
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}.
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.
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.
@@ -1144,7 +1144,7 @@ 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.}
way you minimize the movements required to complete the step.}%
\label{fig:preshape-direction}
\end{figure}
@@ -1154,7 +1154,7 @@ to reduce its ability 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 pre-shaping. Please refer to figure \ref{fig:preshape-direction}
it in a better position for pre-shaping. Please refer to figure~\ref{fig:preshape-direction}
for a visualization showing the pre-shaping direction.
Try to set yourself a limit of movements to finish pre-shaping
@@ -1166,12 +1166,12 @@ structure of your final loaves further.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{preshaped-dough}
\caption{Baguette doughs resting after preshaping}
\caption{Baguette doughs resting after preshaping.}%
\label{fig:dough-after-preshaping}
\end{figure}
Once you finished pre-shaping allow the dough balls to rest
on your counter for at least 10-15 minutes. Do not
on your counter for at least 10--15 minutes. Do not
cover the pre-shaped 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
@@ -1186,7 +1186,7 @@ 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
The aforementioned 10--15 minutes bench rest time depends
on how strongly you pre-shaped your dough. The more
you pre-shape the longer you need to wait. If your dough
resists a lot during shaping, extend this period up to 30 minutes.
@@ -1199,7 +1199,8 @@ your environment.
\begin{figure}[!htb]
\includegraphics{figures/fig-shaping-process.pdf}
\caption{A schematic visualization of the shaping process including checks for an overfermented dough.}
\caption{A schematic visualization of the shaping process including checks
for an overfermented dough.}%
\label{fig:shaping-decision-tree}
\end{figure}
@@ -1224,7 +1225,7 @@ can easily be extended to make bread rolls or baguettes.
Mastering the challenging shaping technique will likely take you
multiple attempts. You only have a single attempt per dough, though. If you
make a mistake, the final bread is likely not going to turn out as good
as it could. If this technique causes you a headache, I recommend making
as it could. If this technique causes you a headache, I~recommend making
a larger batch of dough and dividing and preshaping it into
smaller portions. Instead of making a large batard, practice making miniature
batard bread rolls.
@@ -1234,7 +1235,7 @@ batard bread rolls.
\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.}
the first step of the shaping process.}%
\label{fig:shaping-flour-surface}
\end{figure}
@@ -1246,7 +1247,7 @@ with step 3.
If you divided and pre-shaped, apply flour generously to the dough's
top layer as well. With gentle hands spread the flour evenly across
the dough's surface. See figure \ref{fig:shaping-flour-surface} for a
the dough's surface. See figure~\ref{fig:shaping-flour-surface} for a
visual representation of how your dough should look after coating
the surface.
@@ -1275,7 +1276,7 @@ sticky side is facing you.
\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.}
you while the floured side is facing the countertop.}%
\label{fig:shaping-rectangular-dough}
\end{figure}
@@ -1288,7 +1289,7 @@ it has a more rectangular shape. While stretching, make sure to touch
the sticky side as little as possible. Place your hands on the bottom
floured side and the edge of the sticky side. With gentle hands,
stretch the dough until the shape in front of you looks rectangular.
Refer to figure \ref{fig:shaping-rectangular-dough} and compare
Refer to figure~\ref{fig:shaping-rectangular-dough} and compare
your dough with the shown dough.
\subsection[Folding]{Fold the dough together}
@@ -1297,7 +1298,7 @@ your dough with the shown dough.
\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.}
are sealed to create a more uniform dough.}%
\label{fig:shaping-folding}
\end{figure}
@@ -1326,7 +1327,7 @@ now faces you.
Start to roll the dough inwards beginning at the top of the dough.
Keep rolling the dough inwards until you have created a dough roll.
Refer to figure \ref{fig:shaping-folding} for a full visual
Refer to figure~\ref{fig:shaping-folding} for a full visual
representation of the process.
If your dough does not hold its shape, chances are you have pushed
@@ -1335,13 +1336,13 @@ and the dough won't be able to hold its shape. In this case,
the best option is to use a loaf pan to bake your bread. The
final bread will taste amazing but not offer the same texture
a freestanding bread would offer. Please refer to
section \ref{section:debugging-crumb-structure} for more
Section~\ref{section:debugging-crumb-structure} for more
details on how to properly read your dough's crumb structure.
\subsection[Sealing]{Sealing the edges}
Your dough has finished shaping now. Sealing the edges
is an optional step. I like to do it because, in my opinion,
is an optional step. I~like to do it because, in my opinion,
the final baked bread will look a little bit nicer without
any rough edges.
@@ -1354,7 +1355,7 @@ from the other side as well.
\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.}
is now facing you. The floured previous top side is facing downwards.}%
\label{fig:shaping-prepare-proofing}
\end{figure}
@@ -1365,7 +1366,7 @@ apply another flour rub to the dough's surface. This
will dry out the surface and reduce the dough's tendency
to stick to everything.
For the coating, I recommend using the same flour you used
For the coating, I~recommend using the same flour you used
to make your dough. Rice flour is only recommended if you
want to apply artistic scoring patterns later. It is better
to use more flour than too little flour. Excess flour can be
@@ -1377,19 +1378,19 @@ 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
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.}
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
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
dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}.
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.
@@ -1410,16 +1411,16 @@ at room temperature whereas the other proofs the dough in the fridge.
Fridge-proofing is also commonly known as retarding.
Some bakers claim that cold proofing improves the final flavor of the bread.
In all the loaves that I retarded I could not tell a difference
In all the loaves that I~retarded I~could not tell a difference
in terms of flavor for cold-proofed doughs. The microorganisms work
at a slower rate at colder temperatures. But I doubt that they alter
at a slower rate at colder temperatures. But I~doubt that they alter
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.}
depends on your availability and schedule.}%
\label{fig:proofing-process}
\end{figure}
@@ -1458,7 +1459,7 @@ morning.
\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.}
visible 1 minute later, your dough can be baked.}%
\label{fig:shaping-finger-poke}
\end{figure}
@@ -1475,14 +1476,14 @@ right amount of fluffiness and extensibility, the dent will disappear more slowl
Once the dough is ready for scoring and baking the dent should still be visible after
1 minute of waiting.
I recommend performing the finger poke test once every 15 minutes throughout
I~recommend performing the finger poke test once every 15 minutes throughout
the proofing stage. Realistically, based on my experience, proofing takes at least
one hour and can sometimes take up to 3 hours. Even at warmer temperatures proofing
has never been faster than an hour for me. As always please take my timings with
a grain of salt and experiment on your own.
Once I see that the dough is getting close to perfect proofing, I proceed and
preheat my oven. This way I don't overproof the dough. You would notice an
Once I~see that the dough is getting close to perfect proofing, I~proceed and
preheat my oven. This way I~don't overproof the dough. You would notice an
over-proofed dough when the dough suddenly becomes very sticky. At the same
time, the dough is likely to collapse during baking and will not spring back.
Generally, it is better to end proofing too early rather than too late.
@@ -1495,11 +1496,11 @@ 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
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
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
there is a limit to fridge proofing. I~can only explain this with continuous
fermentation activity at low temperatures.
The hard part is to judge when the dough is finished proofing in your fridge.
@@ -1518,7 +1519,7 @@ One additional consideration is the dough's core temperature before
placing it inside the fridge. The warmer your dough is initially
the longer it takes for the dough to cool down. This is an additional
variable to take into consideration when choosing the retarding time.
In summer times when my kitchen is hot, I choose a shorter fridge-proofing
In summer times when my kitchen is hot, I~choose a shorter fridge-proofing
time compared to winter times when the dough is colder.
A reliable way to ensure consistent proofing is to opt for using a pH
@@ -1527,7 +1528,7 @@ each of your doughs has the right amount of acidity. Opt for an iterative
approach and check the pH for multiple proofing times. Find the pH
the value that creates the best bread for you. Once you have identified
your perfect pH level you can resort to that value on all following
doughs. See table \ref{table:sample-ph-values} for some sample pH values
doughs. See table~\ref{table:sample-ph-values} for some sample pH values
to follow.
\section{Scoring}
@@ -1551,7 +1552,7 @@ makes the final pattern look more visually appealing.
\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.}
flavor and great texture when eating the bread.}%
\label{fig:the-ear}
\end{figure}
@@ -1563,18 +1564,18 @@ 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
\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.}
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
surface slightly off the dough's center. With the 45° angle cut
the overlaying side will rise more in the oven than the other side.
This way you will achieve a so-called "ear" on the final bread.
This way you will achieve a so-called \emph{ear} on the final bread.
The ear is a thin crisp edge that offers intriguing texture
when eating. The thin edge is typically a bit darker after baking
and thus offers additional flavor. In my opinion, the ear turns
@@ -1584,7 +1585,7 @@ a good loaf into a great loaf.
\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.}
bread.}%
\label{fig:scoring-angle}
\end{figure}
@@ -1611,12 +1612,12 @@ will become a lot easier.
\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.}
is less likely to tear.}%
\label{fig:dried-out-dough-scoring}
\end{figure}
Scoring requires a lot of practice. For this reason, I recommend
Scoring requires a lot of practice. For this reason, I~recommend
practicing making the incision after creating dough strength. The dough
is going to be very wet and sticky. You can use a sharp knife or razor
blade to practice the technique. Wait a few minutes and then round