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Improve typography (#120)

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* 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
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48
book/baking/baking.tex
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@@ -4,7 +4,8 @@ dough has gone through the bulk fermentation and proofing stage.
\begin{figure}[!htb]
\includegraphics{figures/fig-baking-process.pdf}
\caption{A schematic visualization of the baking process using different sources of steam in a home oven.}
\caption{A schematic visualization of the baking process using different
sources of steam in a home oven.}%
\label{fig:baking-process}
\end{figure}
@@ -61,7 +62,7 @@ influence which sourness level you would like to achieve.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
\caption{This chart shows how surface temperatures change using
different steaming methods. In this case I used a Dutch oven and an apple as
different steaming methods. In this case I~used a Dutch oven and an apple as
dough replacement. All the apples were coming from the fridge. The temperature
was measured using a barbecue thermometer.
The more steam, the faster the surface temperature increases.}
@@ -80,43 +81,43 @@ browner and crisper. This process begins at around 140°C (284°F)
Once the temperature increases even more to around 170°C (338°F),
the caramelization process begins. The remaining sugars the microbes
did not convert yet start to brown and darken. You can keep baking
for as long as you like to achieve the crust color that you like.
\footnote{This really depends a lot on your personal preference.
for as long as you like to achieve the crust color that you
like\footnote{This really depends a lot on your personal preference.
Some people prefer a darker crust, others prefer a more pale crust.
It's better to build less crust than too much. You can always just
heat your bread in the oven one more time to continue building a
darker crust.}
darker crust.}.
The best method to know that your dough is done is to take
the temperature of your dough. You can use a barbecue thermometer
to measure it. Once the core temperature is at around 92°C (197°F),
you can stop the baking process. This is typically not done though
as the crust hasn't been built yet.\footnote{The thermometer is
as the crust hasn't been built yet\footnote{The thermometer is
especially important when using a large loaf pan. It is sometimes
very hard to judge from the outside if the dough is done. I failed
many times and ended up having a semi baked dough.}
very hard to judge from the outside if the dough is done. I~failed
many times and ended up having a semi baked dough.}.
Once your dough has finished baking, it is ready to eat. Your
dough has turned into a bread. At this
point, your bread is sterile as the temperature was too hot for
for the microorganisms to survive. \footnote{I wonder though
for the microorganisms to survive\footnote{I~wonder though
if a starter culture could be grown again from a slice of bread.
Under heat stress the microorganisms begin sporulating. Maybe
some of the spores survive the baking process and could be reactivated
later? If this worked, you could use any store bought sourdough
bread as a source for a new starter.}
bread as a source for a new starter.}.
\section{The role of steam}
Steam is essential when baking as it helps to counter premature
crust building. During the first stage of the bake, the dough
increases in size. The water in your dough evaporates and pushes
the whole dough upwards.
the whole dough upwards.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption{How steam builds in your oven using the later described
inverted tray method}
inverted tray method.}
\end{figure}
Normally, under high heat a crust would form. Just like
@@ -137,14 +138,14 @@ to build. This gel is still extensible and allows expansion.
Without the steam, the dough would never enter the gel stage,
but instead directly go to the Maillard reaction zone. You
want your dough to stay in this gel stage as long as possible
to achieve maximum expansion.\footnote{You can remove your
to achieve maximum expansion\footnote{You can remove your
dough from the oven after 5 minutes to see the gel. You will notice
that it holds the dough's structure. It has a very interesting consistency.}
that it holds the dough's structure. It has a very interesting consistency.}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
\caption{The second stage of the bake is done without steam to build
a thicker, darker crust}
a thicker, darker crust.}
\end{figure}
When not steaming enough, you will notice that the scoring
@@ -187,7 +188,7 @@ good trick is to spritz your dough with a bit of water.
To create more steam, you could also place a small ice cube
next to your main dough.
I have been using a Dutch oven myself for a long time. They
I~have been using a Dutch oven myself for a long time. They
have issues though. They are relatively heavy. It is dangerous
to operate hot cast iron ovens. Especially when working with steam,
you have to be very careful. Furthermore,
@@ -214,7 +215,8 @@ around your dough.
\begin{figure}[!htb]
\includegraphics{figures/fig-inverted-tray-method.pdf}
\caption{A schematic visualization the inverted tray baking method that works great for home ovens.}
\caption{A schematic visualization the inverted tray baking method that
works great for home ovens.}%
\label{fig:inverted-tray-process}
\end{figure}
@@ -235,18 +237,18 @@ For the inverted tray you will need the following tools:
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-example.jpg}
\caption{My home oven setup}
\caption{My home oven setup.}
\end{figure}
These are the steps to follow with the inverted tray method:
\begin{enumerate}
\item Preheat the oven to around 230°C (446°F) and
\item Preheat the oven to around 230°C (446°F) and
preheat one of the trays.
\item Bring water to boil.
\item Place your loaves on a piece of parchment paper. You
can also place each on a tiny piece of parchment paper.
this makes loading the dough easier. If you don't
have it or don't want to use it, you can opt for
This makes loading the dough easier. If you don't
have it or don't want to use it, you can opt for
semolina flour. It helps to make the tray nonstick.
\item Take out your hot tray and place it
on a cooling rack or on something else that
@@ -257,12 +259,12 @@ is heat resistant.
\item Move your hot tray including the loaves back
to the oven.
\item Place the boiling water in the heat-resistant
water bowl. I have added rocks to it, as it helps
water bowl. I~have added rocks to it, as it helps
to improve the steam even further. This is optional.
\item Close the oven.
\item After 30 minutes remove the top tray. Also remove the bowl with water.
\item Finish baking your bread until you have reached your desired
crust color. In my case this is another 15-25 minutes typically.
crust color. In my case this is another 15--25 minutes typically.
\end{enumerate}
\section{Conclusions}

104
book/basics/how-sourdough-works.tex
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@@ -6,7 +6,7 @@ learn more about the yeast and bacterial microorganisms involved.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{infographic-enzymes}
\caption{How amylases and proteases interact with flour}
\caption{How amylases and proteases interact with flour.}%
\label{infographic-enzymes}
\end{figure}
@@ -48,8 +48,8 @@ Neither the yeast nor the bacteria can prepare their own food. However, as
the enzymes are activated, the food they need becomes available, allowing them
to feed and multiply.
The two main enzymes involved in this process are \textit{amylase} and
\textit{protease}. For reasons that will soon be made clear, they are of the
The two main enzymes involved in this process are \emph{amylase} and
\emph{protease}. For reasons that will soon be made clear, they are of the
utmost importance to the home baker, and their role in the making of sourdough
is a key puzzle piece to making better-tasting bread.
@@ -69,30 +69,30 @@ feeding frenzy takes place. Generally, the warmer the temperature, the faster
this reaction occurs. That's why a long fermentation is key to making great
bread. It takes time for the amylase to break down most of the starch into
simple sugars, which are not only consumed by the yeast but are also essential
to the \textit{Maillard reaction}, responsible for enhanced browning during the
to the \emph{Maillard reaction}, responsible for enhanced browning during the
baking process.
If you're a hobby brewer, you'll know that it's important to keep your beer at
certain temperatures to allow the different amylases to convert the contained
starches into sugar \cite{beer+amylase}. This process is so important that
starches into sugar~\cite{beer+amylase}. This process is so important that
there's a frequently used test to determine whether or not all the starches
have been converted.
This test, called the \textit{Iodine Starch Test}, involves mixing iodine into
This test, called the \emph{Iodine Starch Test}, involves mixing iodine into
a sample of your brew and checking the color. If it's blue or black, you know
you still have unconverted starches. I wonder if such a test would also work
you still have unconverted starches. I~wonder if such a test would also work
for bread dough?
Industrial bakers that add especially active yeast to produce bread in a short
period of time face a similar issue. Their approach is to add malted flour to
the dough. The malted flour contains many enzymes and thus speeds up the
fermentation process. The next time you're at the supermarket, check the
packaging of the bread you buy. If you find {\it malt} in the list of
packaging of the bread you buy. If you find \emph{malt} in the list of
ingredients, chances are this strategy was used.
Note that there are actually two categories of malt. One is {\it enzymatically
Note that there are actually two categories of malt. One is \emph{enzymatically
active malt}, which has not been heated to above 70°C, where the amylases begin
to degrade. The other is {\it inactive malt}, which has been heated to higher
to degrade. The other is \emph{inactive malt}, which has been heated to higher
temperatures and thus has no impact on your flour.
\subsection{Protease}
@@ -113,7 +113,7 @@ gluten network breaks down so that the dough can no longer hold together. Once
this happens, the dough easily tears, holds no structure, and is no
longer suitable for baking bread.
This happened to me once when I tried to make sourdough directly from a dried
This happened to me once when I~tried to make sourdough directly from a dried
starter. At three to four days, the fermentation speed was so slow that the
gluten network broke down. The root cause for this issue was protease.
@@ -128,10 +128,11 @@ that it's quite dense and nowhere near as fluffy as it could have been. That's
because the protease enzyme wasn't given enough time to do its job.
At the start, while kneading, a dough becomes elastic and holds together very
well. As that dough ferments, however, it becomes more loose and extensible
\cite{protease+enzyme+bread}. This is because some of the gluten bonds have
well. As that dough ferments, however, it becomes more loose and
extensible~\cite{protease+enzyme+bread}. This is because some of the gluten
bonds have
been broken down naturally by the protease through a process known as
\textit{proteolysis}. This is what makes it easier for the yeast to inflate the
\emph{proteolysis}. This is what makes it easier for the yeast to inflate the
dough, and it's why a long fermentation process is critical when you want to
achieve a fluffy, open crumb with your sourdough bread.
@@ -157,25 +158,25 @@ in this chapter.
\subsection{Improving enzymatic activity}
As explained previously, malt is a common trick used to speed up enzymatic
activity. Personally, however, I prefer to avoid malt and instead use a
trick I learned while making whole-wheat breads.
activity. Personally, however, I~prefer to avoid malt and instead use a
trick I~learned while making whole-wheat breads.
When I first started making whole-wheat bread, I could never achieve the
crust, crumb, or texture I desired no matter what I tried. Instead, my dough
When I~first started making whole-wheat bread, I~could never achieve the
crust, crumb, or texture I~desired no matter what I~tried. Instead, my dough
tended to overferment rather quickly. When using a white flour with a similar
gluten content, however, my bread always turned out great.
At the time, I utilized an extended autolyse, which is just a fancy word for
At the time, I~utilized an extended autolyse, which is just a fancy word for
mixing flour and water in advance and then letting the mixture sit. Most
recipes call for it as the process gives the dough an enzymatic head start, and
in general it's a great idea. However, as an equally effective alternative,
you could simply reduce the amount of leavening agent used (in the case of
sourdough, this would be your starter). This would allow the same biochemical
reactions to occur at roughly the same rate without requiring you to mix your
dough several times. My whole wheat game improved dramatically after I stopped
dough several times. My whole wheat game improved dramatically after I~stopped
autolysing my doughs.
Now that I've had time to think about it, the result I observed makes sense.
Now that I've had time to think about it, the result I~observed makes sense.
In nature, the outer parts of the seed come into contact with water first, and
only after penetrating this barrier would the water slowly find its way to the
center of the grain. The seed needs to sprout first to outcompete other nearby
@@ -183,19 +184,19 @@ seeds, requiring water to enter quickly. Yet the seed must also defend itself
against animals and potentially hazardous bacteria and fungi, requiring some
barrier to protect the embryo inside. A way for the plant to achieve both goals
would be for most of the enzymes to exist in the outer parts of the hull. As a
result, they are activated first \cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
little bit of whole flour to your dough, you should be able to significantly
improve the enzymatic activity of your dough. That's why, for plain white flour
doughs, I usually add 10\textendash20\% whole-wheat flour.
doughs, I~usually add 10\textendash20\% whole-wheat flour.
\begin{figure}
\includegraphics[width=\textwidth]{whole-wheat-crumb}
\caption{A whole-wheat sourdough bread}
\caption{A whole-wheat sourdough bread.}%
\label{whole-wheat-crumb}
\end{figure}
By understanding the two key enzymes \textit{amylase} and \textit{protease}, you
By understanding the two key enzymes \emph{amylase} and \emph{protease}, you
will be better equipped to make bread to your liking. Do you prefer a softer
or stiffer crumb? Do you desire a lighter or darker crust? Do you wish to reduce
the amount of gluten in your final bread? These are all factors that you can
@@ -205,16 +206,15 @@ tweak just by adjusting the speed of your dough's fermentation.
Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
spores that are hundreds of millions of years old have been identified by
scientists. There are a wide variety of species--so far, about 1,500 have been
scientists. There are a wide variety of species --- so far, about 1,500 have been
identified. Unlike other members of the fungi kingdom such as mold, yeasts do
not ordinarily create a mycelium network \cite{molecular+mechanisms+yeast}
\footnote{For one interesting exception, skip ahead to the end of this
section.}.
not ordinarily create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For
one interesting exception, skip ahead to the end of this section.}
\begin{figure}[!htb]
\centering
\includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
\caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope}
\caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}%
\label{saccharomyces-cerevisiae-microscope}
\end{figure}
@@ -230,10 +230,10 @@ as alcoholic beverages.
Yeast can grow and multiply under both aerobic and anaerobic conditions. When
oxygen is present, they produce carbon dioxide and water almost exclusively.
When oxygen is not present, their metabolism changes to produce alcoholic
compounds \cite{effects+oxygen+yeast+growth}.
compounds~\cite{effects+oxygen+yeast+growth}.
The temperatures at which yeast grows varies. Some yeasts, such as
{\it Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
\emph{Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
20°C, while others prefer higher temperatures. In general, the warmer the
environment, the faster the yeast's metabolism. The variety of yeast
that you cultivate in your sourdough starter should work best within the range
@@ -257,7 +257,7 @@ penetrate. However, there are some species that produce enzymes capable of
breaking down those cell walls so they can infect the plant.
Some fungi and bacteria live inside plants without causing them any distress.
These are known as {\it endophytes}. Not only do they \textit{not} damage their
These are known as \emph{endophytes}. Not only do they \emph{not} damage their
host, they actually live in a symbiotic relationship, helping the plants in
which they dwell to protect themselves from other pathogens that might also
come to infect them through their leaves. In addition to this protection, they
@@ -267,13 +267,13 @@ receive carbon for energy.
However, the relationship between endophyte and plant is not always mutually
beneficial, and sometimes, under stress, they become invasive pathogens and
ultimately cause their host to decay \cite{endophytes+in+plants}.
ultimately cause their host to decay~\cite{endophytes+in+plants}.
There are other microorganisms that, unlike endophytes, do not penetrate cell
walls but instead live on the plant's surface and receive nutrients from rain
water, the air, or other animals. Some even feed on the honeydew produced by
aphids or the pollen that lands on the surface of the leaves. Such organisms
are called \textit{epiphytes}, and included among them are the types of yeast
are called \emph{epiphytes}, and included among them are the types of yeast
we use for baking.
Interestingly, when you remove external food sources, a large number of
@@ -287,7 +287,7 @@ live on the plant's surface.
Epiphytes are advantageous to a plant's survival, as they are provided with
enhanced protection against mold and other pathogens. Indeed, it is in the
best interest of the epiphytes to keep their host plants alive for as long as
possible \cite{leaf+surface+sugars+epiphytes}.
possible~\cite{leaf+surface+sugars+epiphytes}.
More research is conducted every day into ways that yeasts can be used as
biocontrol agents to protect plants, the advantage being that these bio-agents
@@ -309,7 +309,7 @@ tiny incisions into some of the grapes on a vine. Then, they infected the
wounds with mold. Some incisions were only infected with mold. Others were also
inoculated with some of the 150 different wild yeast strains isolated from the
leaves. They found that when the wound was inoculated with yeast, the grape
sustained no significant damage \cite{yeasts+biocontrol+agent}.
sustained no significant damage~\cite{yeasts+biocontrol+agent}.
Intriguingly, there was also an experiment performed that showed how brewer's
yeast could function as an aggressive pathogen to grapevines. Initially, the
@@ -325,12 +325,12 @@ In fact, they are so dominant that they outnumber the yeast in your dough 100
to 1. Whereas yeast provides leavening power, bacteria create the distinct
flavours for which sourdough has been named. These are due to the acidic
byproducts that result from bacterial feeding. As a bonus, these acids
can significantly increase the shelf life of sourdough breads.
\cite{shelflife+acidity}
can significantly increase the shelf life of sourdough
breads~\cite{shelflife+acidity}.
\begin{figure}
\includegraphics[width=1.0\textwidth]{bacteria-microscope}
\caption{Fructilactobacillus Sanfranciscensis under the microscope}
\caption{Fructilactobacillus Sanfranciscensis under the microscope.}%
\label{lactobacillus-franciscensis-microscope}
\end{figure}
@@ -353,23 +353,23 @@ Yeast and bacteria both compete for the same food source: sugar. Some scientists
have reported that bacteria consume mostly maltose, while yeast prefer glucose.
Others have reported that bacteria feed on the byproducts of yeast and vice
versa. This makes sense, as nature generally does a superb job of composting
and breaking down biological matter \cite{lactobacillus+sanfrancisco}.
and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
I have yet to find a proper source that clearly describes the symbiosis between
I~have yet to find a proper source that clearly describes the symbiosis between
yeast and bacteria, but my current understanding is that they both coexist and
sometimes benefit each other, but not always. Yeast, for example, tolerate the
acidic environment created by the surrounding bacteria and are thus protected
from other pathogens. Meanwhile, however, other research demonstrates that both
types of microorganisms produce compounds that prevent the other from
metabolizing food---an interesting observation, by the way, as it could help to
identify additional antibiotics or fungicides \cite{mold+lactic+acid+bacteria}.
identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
In the past, I've tried cultivating mushrooms and observed the mycelium
attempting to defend itself against the surrounding bacteria; both types of
microorganisms actively produced compounds to combat each other. And yet,
after a while, the fight seemed to reach a standstill, as the mycelium had
fully grown around the bacterial patch, preventing it from spreading further.
I imagine a similar scenario could be playing out in our sourdough starters,
I~imagine a similar scenario could be playing out in our sourdough starters,
although, given that the sourdough environment tends to be more liquid, this
fight would have to take place everywhere in the dough and not just in an
isolated patch. More research on this topic is required to get a better understanding of
@@ -384,7 +384,7 @@ gluten network in your dough, resulting in a sticky mess if left unbaked for
too long. The bacteria, too, consume and break down the gluten in your
dough through a process called \emph{proteolysis}.
This, to me, was a great riddle when I first started working with sourdough.
This, to me, was a great riddle when I~first started working with sourdough.
On the one hand, it makes the dough stickier. On the other, it makes the dough
more extensible and easier to work with. As the gluten is reduced, the dough
becomes easier for the microorganisms to inflate, allowing it to rise. This
@@ -400,7 +400,7 @@ This, to me, is the amazing process of fermentation. When you eat sourdough
bread, you are not merely consuming flour and water but the end result of
complex biological processes accomplished by the bacteria and yeast. Because
of the added bacterial component, sourdough bread typically contains less
gluten than a pure yeast-based dough \cite{proteolysis+sourdough+bacteria}.
gluten than a pure yeast-based dough~\cite{proteolysis+sourdough+bacteria}.
Furthermore, the homofermentative bacteria metabolize the ethanol produced by
the yeast and other heterofermentative lactic acid bacteria. In both cases,
most of the resulting compounds are organic acids. Every natural resource in
@@ -412,7 +412,7 @@ Depending on which flavour profile you prefer, you can select for one organic
acid or another. Acetic acid production requires oxygen, and by depriving
your sourdough starter of it, you can boost the population of homofermentative
lactic acid bacteria. Over time they will become dominant and outcompete the
acetic acid-producing bacteria \cite{acetic+acid+oxygen}.
acetic acid-producing bacteria~\cite{acetic+acid+oxygen}.
The optimal fermentation temperature of your lactic acid bacteria depends on
the strains you've cultured in your starter. Generally, they work best at the
@@ -420,9 +420,9 @@ temperature used to create your starter because you've already selected for
bacteria that thrive under that condition.
In one noteworthy experiment, scientists examined the lactic acid bacteria
found on corn leaves. They lowered the ambient temperature from 20-25°C to around
5-10°C and afterward observed varieties of the bacteria that had never been
seen before \cite{temperature+bacteria+corn}, confirming that there is, in
found on corn leaves. They lowered the ambient temperature from 20--25°C to around
5--10°C and afterward observed varieties of the bacteria that had never been
seen before~\cite{temperature+bacteria+corn}, confirming that there is, in
fact, a large variety of bacterial strains living on the leaves of the plant.
Incidentally, you could perform a similar experiment by kicking off a sourdough
@@ -433,5 +433,5 @@ taste of the resulting bread.
One last footnote worth mentioning: Some sources say that fermenting at a
lower temperature can increase acetic acid production, while fermenting at a
warmer temperature can boost lactic acid production. I could not verify this
in my own tests. More research is needed on the topic.
warmer temperature can boost lactic acid production. I~could not verify this
in my own tests. More research is needed on the topic.

11
book/book.tex
View File

@@ -24,6 +24,9 @@
\renewcommand{\familydefault}{\sfdefault}
\fi
% Kerning in footnotes
\usepackage{fnpct}
% References
\usepackage[backend=biber]{biblatex}
\addbibresource{references.bib}
@@ -110,19 +113,19 @@
\chapter{Bread types}
\input{bread-types/bread-types}
\chapter{Wheat sourdough}
\chapter{Wheat sourdough}%
\label{chapter:wheat-sourdough}
\input{wheat-sourdough/wheat-sourdough}
\chapter{Non wheat sourdough}
\chapter{Non wheat sourdough}%
\label{chapter:non-wheat-sourdough}
\input{non-wheat-sourdough/non-wheat-sourdough}
\chapter{Baking}
\chapter{Baking}%
\label{chapter:baking}
\input{baking/baking}
\chapter{Storing bread}
\chapter{Storing bread}%
\label{chapter:storing-bread}
\input{storing-bread/storing-bread}

81
book/bread-types/bread-types.tex
View File

@@ -10,9 +10,10 @@ be exactly the type of bread you should consider.
\begin{table}[!htb]
\begin{center}
\input{tables/table-overview-bread-types.tex}
\caption{An overview of different bread types and their respective complexity}
\caption{An overview of different bread types and their respective
complexity.}%
\label{tab:bread-types-comparison}
\end{center}
\label{tab:bread-types-comparison}
\end{table}
\section{Flatbread}
@@ -23,10 +24,9 @@ To make a flatbread no oven is required; all you need is a stove.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-stove}
\caption{An einkorn flatbread made directly over fire. This
is part of a video where I was trying to reproduce sourdough
recipes of our ancestors. I called the recipe "cave bread". Some viewers
pointed out that probably not all our ancestors lived in caves.
}
is part of a video where I~was trying to reproduce sourdough
recipes of our ancestors. I~called the recipe ``cave bread''. Some viewers
pointed out that probably not all our ancestors lived in caves.}
\end{figure}
This type of bread is super simple to make as you can skip
@@ -45,7 +45,7 @@ during the baking process and thus make the bread fluffier.
If your water content is very high, it will produce a
pancake-like consistency.
Refer to section \ref{section:flat-bread-recipe} "\nameref{section:flat-bread-recipe}"
Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}''
to see a full recipe including the process of making such a flatbread.
\section{Loaf pan bread}
@@ -58,7 +58,7 @@ an oven.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding bread and a wheat loaf pan bread. Both of them
received a small incision before baking which helps to control how they open up}
received a small incision before baking which helps to control how they open up.}%
\label{fig:free-standing-loaf-pan}
\end{figure}
@@ -71,14 +71,14 @@ To make a great loaf pan bread with little work:
1. Mix the ingredients of your dough (gluten free works too)
2. Place into the loaf pan
3. Wait until your dough has roughly doubled in size
4. Bake in a non pre-heated oven for around 30-50 minutes
4. Bake in a non pre-heated oven for around 30--50 minutes
Knowing the exact baking time is sometimes a little challenging
as it might be that the outside of your bread is cooked but
the inside is still raw. The best way is to use a thermometer
and measure the core temperature. At around 92°C (197°F) your
dough is done. I generally bake loaf pan bread at around 200°C (390°F),
which is a little less than my freestanding bread which I bake
dough is done. I~generally bake loaf pan bread at around 200°C (390°F),
which is a little less than my freestanding bread which I~bake
at 230°C (445°F). That's because it takes a while for the dough
to bake properly inside the loaf pan. The edges don't heat up
as quickly. Then the top part of the dough is properly cooked, while
@@ -88,7 +88,7 @@ of your loaf pan. This way you simulate a Dutch oven. The dough's
evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of 90-100 percent, almost
sticky dough. You can opt for a hydration of 90--100 percent, almost
resembling a default sourdough starter. Just like with flatbread,
the high humidity helps to make a more airy, fluffy crumb. At
the same time the bread will be a bit chewier. This
@@ -111,9 +111,9 @@ What's amazing about this type of bread is that it works
with every flour. The overall time to work the dough is probably
less than 5 minutes, making it very easy to integrate
into your daily routine. Furthermore, loaf pans use the space
in your oven very efficiently. Using pans I can
in your oven very efficiently. Using pans I~can
easily bake 5 loaves at the same time in my home oven.
Normally I would need multiple baking sessions for
Normally I~would need multiple baking sessions for
freestanding loaves.
\section{Free standing bread}
@@ -125,8 +125,9 @@ and tools are required.
\begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
\centering
\caption{A freestanding sourdough bread. Note the incision known as an "ear" and the oven spring clearly
distinguish this type of bread from flatbread and loaf pan bread}
\caption{A freestanding sourdough bread. Note the incision known as an
\emph{ear} and the oven spring clearly
distinguish this type of bread from flatbread and loaf pan bread.}
\end{figure}
Normally you mix your dough. When using wheat you make sure
@@ -150,9 +151,9 @@ But after baking you will be rewarded with a beautiful bread
with great taste and consistency.
There is a fully dedicated recipe and tutorial
for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
\section{Simple flatbread recipe}
\section{Simple flatbread recipe}%
\label{section:flat-bread-recipe}
If you are just getting started, making a flatbread is the
@@ -163,14 +164,18 @@ any flour, including gluten-free options.
\begin{figure}[!htb]
\includegraphics{figures/fig-process-flat-bread.pdf}
\caption{The process of making a flatbread is very simple, requiring very little effort. This
type of bread is especially handy for busy bakers.}
type of bread is especially handy for busy bakers.}%
\label{fig:flat-bread-process}
\end{figure}
This is my go-to recipe that I use to make bread whenever
I have little time or when I am abroad. You can choose
between two options: 1) A flatbread similar to a roti or naan bread
or 2) sourdough pancakes.
This is my go-to recipe that I~use to make bread whenever
I~have little time or when I~am abroad. You can choose
between two options:
%
\begin{enumerate}
\item A flatbread similar to a roti or naan bread
\item sourdough pancakes.
\end{enumerate}
\begin{table}[!htb]
\begin{center}
@@ -196,17 +201,17 @@ using warm water.
\caption{A flatbread made with purely wheat flour. The dough is drier
at around 60 percent hydration. The drier dough is a little harder
to mix. As wheat contains more gluten, the dough puffs up during
the baking process}
the baking process.}
\end{figure}
This way you should have around 11 g of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in table \ref*{tab:flat-bread-ingredients}.
bread, simply multiply the quantities shown in table~\ref*{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6-12 hours. If
is going to be ready in the morning. It's typically ready after 6--12 hours. If
you use more sourdough starter, it will be ready faster. If you use less it will take
longer. Try to aim for a fermentation time of 8-12 hours. If you use
longer. Try to aim for a fermentation time of 8--12 hours. If you use
your dough too soon, the flavor might not be as good. If you use it later
your dough might be a little more sour. The best option is to experiment
and see what you personally like the most.
@@ -220,8 +225,8 @@ it is ready.
\begin{figure}[htb!]
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\centering
\caption{An Ethiopian woman baking an "injera" made using teff flour.
The image has been provided by Charliefleurene via Wikipedia}
\caption{An Ethiopian woman baking an \emph{injera} made using teff flour.
The image has been provided by Charliefleurene via Wikipedia.}
\end{figure}
If you used the flatbread option with less water, look at the size increase
@@ -240,13 +245,13 @@ process\footnote{There are some exceptions. In some rare cases your starter
might also work at lower temperatures. You might have cultivated microbes that work best at
low temperatures. Nevertheless, fermentation
is always slower the colder it gets. A fridge really helps to preserve the state
of your dough.}
of your dough.}.
and your dough will last for several days. The longer you wait, the more sour the
bread is going to be. The fridge is a great option in case you want to
take the dough with you when visiting friends. People are going
to love you for the freshly baked flatbreads or pancakes. If you dare,
you can also taste a little bit of your raw uncooked dough. It is likely
going to taste relatively sour. I do this frequently to better evaluate the
going to taste relatively sour. I~do this frequently to better evaluate the
state of my doughs.
@@ -255,14 +260,14 @@ state of my doughs.
\centering
\caption{A sourdough pancake made with teff flour. The pockets come from
evaporated water and \ch{CO2} created by the microbes.
The image has been provided by Lukasz Nowak via Wikipedia}
The image has been provided by Lukasz Nowak via Wikipedia.}
\end{figure}
If you are feeling lazy or don't have time, you could also use older sourdough starter
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. The
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the table I recommended using around 5 to 20 percent
bacteria could be off. In the table I~recommended using around 5 to 20 percent
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around 1 percent and make the dough directly.
The dough is probably going to be ready 24 hours later, depending on the temperature.
@@ -283,7 +288,7 @@ dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around 1 cm thick. When using the pancake
option, opt for around 0.1-0.5 cm depending on what you like.
option, opt for around 0.1--0.5 cm depending on what you like.
\begin{figure}[htb!]
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
@@ -294,14 +299,14 @@ option, opt for around 0.1-0.5 cm depending on what you like.
more wheat to the mix of your dough.}
\end{figure}
After 2-4 minutes flip over the pancake or flatbread. Bake it for the same
After 2--4 minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your
dough is a bit more on the sour side, you can use this trick to balance
out the acidity. This really depends on which flavor you are looking for.
When making a flatbread I recommend wrapping the baked flatbreads
When making a flatbread I~recommend wrapping the baked flatbreads
in a kitchen towel. This way more of the evaporating humidity
stays inside of your bread. This makes sure your flatbreads stay
nice and fluffy for a longer period after the bake. A similar strategy is
@@ -314,5 +319,5 @@ they do not dry out.
Keep a little bit of your unbaked dough. You can use it to make the next
batch of bread or pancakes for the next day. If you want to bake a few days later, add
a little bit of water and flour and store this mixture in your fridge
for as long as you like.\footnote{The starter will stay good for months. If you expect to
leave it longer, consider drying a little bit of your sourdough starter.}
for as long as you like\footnote{The starter will stay good for months. If you expect to
leave it longer, consider drying a little bit of your sourdough starter.}.

2
book/figures/fig-baking-process.tex
View File

@@ -11,7 +11,7 @@
\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};
\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);

2
book/figures/fig-liquid-starter-conversion.tex
View File

@@ -18,6 +18,6 @@
\path [line] (test) -- (ready_signs);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
\path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
\end{tikzpicture}
\end{document}

4
book/figures/fig-starter-maintenance.tex
View File

@@ -14,12 +14,12 @@
\path [line] (use_starter) -- (feed_starter);
\node [decision, right of=feed_starter, node distance=3cm] (bake_next_day_check) {\footnotesize Bake next day?};
\path [line] (feed_starter) -- (bake_next_day_check);
\node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8-12 hours};
\node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8--12 hours};
\path [line] (bake_next_day_check) -- node{yes} (make_bread_dough);
\node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {\footnotesize Baking in next 2 weeks?};
\node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {\footnotesize Store starter in fridge at 4°C(40°F)};
\path [line] (bake_next_week_check) -- node{yes} (store_fridge);
\node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ratio 8-12 hours before making dough};
\node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ratio 8--12 hours before making dough};
\path [line] (store_fridge) -- (feed_after_fridge);
\path [line] (bake_next_day_check) -- node{no} (bake_next_week_check);
\node [decision, below of=use_starter, node distance=3cm] (freezer_check) {\footnotesize Have a freezer?};

2
book/figures/fig-stiff-starter-conversion.tex
View File

@@ -19,7 +19,7 @@
\path [line] (repeated_3_times) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
\path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
\path [line] (feed_new_ratio) -- (too_dry);
\path [line] (add_water) -- (next_day);
\path [line] (too_dry) -- node{\footnotesize no} (next_day);

4
book/figures/fig-wheat-sourdough-starter-process.tex
View File

@@ -4,9 +4,9 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [decision] (init) {\footnotesize Starter last fed within 3 days?};
\node [block, right of=init, node distance=4cm] (feed_no_branch)
{\footnotesize Feed starter twice. 48 hours before and 6-12 hours before};
{\footnotesize Feed starter twice. 48 hours before and 6--12 hours before};
\node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
{\footnotesize Feed starter once 6-12 hours before making dough};
{\footnotesize Feed starter once 6--12 hours before making dough};
\node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
{\footnotesize Use a 1:10:10 ratio. 10g starter, 100g flour, 100g water};
\node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)

25
book/flour-types/flour-types.tex
View File

@@ -15,9 +15,9 @@ type of flour.
\begin{table}[!htb]
\begin{center}
\input{tables/table-flour-types.tex}
\label{tab:flour-types-comparison}
\caption{A comparison of how different types of wheat flour are
labelled in different countries.}
labelled in different countries.}%
\label{tab:flour-types-comparison}
\end{center}
\end{table}
@@ -32,7 +32,8 @@ value, the heartier the taste is going to be.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{wheat-kernel-overview}
\caption{An overview of a wheat kernel together with its content \cite{wheat+kernel}}
\caption{An overview of a wheat kernel together with its
content~\cite{wheat+kernel}.}%
\label{fig:wheat-kernel-overview}
\end{figure}
@@ -54,7 +55,7 @@ degradation, removing a huge headache from the equation.
\begin{center}
\input{tables/table-grains-bread-making-process.tex}
\caption{An overview of different grain types and the steps involved
in the respective bread making process}
in the respective bread making process.}
\end{center}
\end{table}
@@ -65,7 +66,7 @@ true.
Several recipes call for wheat bread flour. Bread flour can refer to different types
of flour. It could be a T405 or a T550 in Germany. This is very often
classified incorrectly. The terms \textit{strong} or \textit{bread} flour in this case
classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case
refer to the properties of the flour. A bread flour is considered to have a
higher amount of protein and thus gluten. This flour is excellent when you
want to make a sourdough bread as your dough allows for a longer leavening
@@ -83,7 +84,7 @@ average wheat that can be used to create different baked goods. Category \textbf
is used for wheat that has poor baking qualities. This could happen, for instance,
if the wheat already started to sprout and thus lost some of its desirable
baking properties. This type of wheat is typically used in animal feed or
as fermentable biomass for generators. Category \textbf{E} refers to \textit{Elite} wheat. It's
as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's
the highest quality of wheat. This kind of wheat can only be harvested when the
wheat has grown under optimal conditions. You can compare this to a winery
that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed
@@ -108,7 +109,7 @@ your dough with more flavor.
\begin{center}
\input{tables/table-overview-w-values.tex}
\caption{An overview of different levels of W values and the
respective hydrations and fermentation times}
respective hydrations and fermentation times.}%
\label{tab:w-value}
\end{center}
\end{table}
@@ -124,17 +125,17 @@ starch molecules. This is a common problem when you are trying to mill your own
home. The chances are that your home mill is not able to achieve the same results
a larger mill can. The damaging of the starches is essential to improve the
properties of the dough. You will have better gelatinization and water
absorption with properly damaged starch \cite{starch+damage+flour}. As more
absorption with properly damaged starch~\cite{starch+damage+flour}. As more
starch is damaged, the surface area increases. This improves how water interacts with the flour.
This also provides a larger surface that your microbes can use to attack the molecules
and start the fermentation process.
I am still
I~am still
yet to find a good way of milling my own flour at home. Even after trying to
mill the flour 10 times with short breaks, I was not able to achieve the same
properties as with commercially milled flour. The doughs I would make felt
mill the flour 10 times with short breaks, I~was not able to achieve the same
properties as with commercially milled flour. The doughs I~would make felt
good, maybe a bit coarse. However, during baking the doughs would start to
de-gas quickly and turn into very flat breads. I have had great success though when
de-gas quickly and turn into very flat breads. I~have had great success though when
utilizing home-milled flour together with a loaf pan or as a pan bread. If you
have found great ways to work with home-milled flour, please reach out. The potential
of using home-milled flours is huge. It would enable even distant communities

26
book/history/sourdough-history.tex
View File

@@ -2,11 +2,11 @@ Sourdough has been made since ancient times. The exact origins of fermented
bread are, however, unknown. One of the most ancient preserved
sourdough breads has been excavated in Switzerland.
However, based on recent research, some scientists speculate that sourdough
bread had already been made in 12000 BC in ancient Jordan \cite{jordan+bread}.
bread had already been made in 12000 BC in ancient Jordan~\cite{jordan+bread}.
\begin{figure}[h]
\includegraphics[width=\textwidth]{einkorn-crumb}
\caption{An ancient Einkorn flatbread. Note the dense crumb structure.}
\caption{An ancient Einkorn flatbread. Note the dense crumb structure.}%
\label{einkorn-crumb}
\end{figure}
@@ -42,7 +42,7 @@ By feeding your sourdough starter, you are selectively breeding
microorganisms that are good at eating your flour. With
each iteration, your sourdough knows how to better ferment the flour
at hand. This is also the reason why more mature sourdough starters sometimes
tend to leaven doughs faster \cite{review+of+sourdough+starters}. It is crazy if you
tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
think about it. People have been using this process despite not
knowing what was actually going on for thousands of years! The
sourdough in itself is a symbiotic relationship. But the sourdough
@@ -58,15 +58,15 @@ of the beer fermentation to start making doughs. They would notice
that the resulting bread doughs were becoming fluffy and compared
to the sourdough process would lack the acidity in the final product.
A popular example is shown in a report from 1875. Eben Norton Horsford
wrote about the famous "Kaiser Semmeln" (Emperor's bread rolls).
wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
These are essentially bread rolls made with brewer's yeast instead
of the sourdough leavening agent. As the process is more expensive,
bread rolls like these were ultimately consumed by the noble people
in Vienna \cite{vienna+breadrolls}.
in Vienna~\cite{vienna+breadrolls}.
\begin{figure}[h]
\includegraphics[width=\textwidth]{sourdough-stove}
\caption{A bread made over the stove without an oven}
\caption{A bread made over the stove without an oven.}%
\label{sourdough-stove}
\end{figure}
@@ -74,13 +74,13 @@ Only in 1857, the French microbiologist Louis Pasteur discovered
the process of alcoholic fermentation. He would prove that
yeast microorganisms are the reason for alcoholic fermentation
and not other chemical catalysts. What would then start is
what I describe as the 150 lost years of bread making. In 1879
what I~describe as the 150 lost years of bread making. In 1879
the first machines and centrifuges were developed to centrifuge
pure yeast. This yeast would be extracted from batches of sourdough.
The pure yeast would prove to be excellent and turbocharged
at leavening bread doughs. What would previously take 10 hours
to leaven a bread dough could now be done within 1 hour.
The process became much more efficient. During World War II
The process became much more efficient. During World~War~II
the first packaged dry yeast was developed. This would ultimately
allow bakeries and home bakers to make bread much faster.
Thanks to pure yeast, building bread making machines was
@@ -96,7 +96,7 @@ vanished from the surface of the Earth. Only a handful
of true nerds would continue making bread with sourdough.
Suddenly people started to talk more often about celiac disease
and the role of gluten. The disease isn't new; it has first
been described in 250 AD \cite{coeliac+disease}. People
been described in 250 AD~\cite{coeliac+disease}. People
would note how modern bread has much more gluten compared
to ancient bread. The bread in ancient times probably was much flatter.
The grains over time have been bred more and more towards containing a higher
@@ -130,7 +130,7 @@ Part of their diet is to consume the proteins in the dough.
Modern bread is faster and no longer has lactic acid bacteria.
Both factors together mean that you are consuming products
with a much higher gluten value compared to ancient times
when natural fermentation was used \cite{raffaella+di+cagno}.
when natural fermentation was used~\cite{raffaella+di+cagno}.
During the California Gold Rush, French bakers brought the sourdough
culture to Northern America. A popular bread became the
@@ -152,7 +152,7 @@ dough mess. This complexity led to many bakers looking
for help and many thriving communities formed around
the topic of homemade bread.
When interviewing Karl de Smedt (owner of the Sourdough
When interviewing Karl de~Smedt (owner of the Sourdough
Library) he said something that changed my way of thinking
about bread: "The future of
modern bread is in the past \cite{interview+karl+de+smedt}."
about bread: ``The future of
modern read is in the past~\cite{interview+karl+de+smedt}.''

4
book/intro/acknowledgements.tex
View File

@@ -1,6 +1,6 @@
This book would not have been possible without your help.
With all your donations I have been able to focus on finishing
With all your donations I~have been able to focus on finishing
this book. Your continuous support allows me to focus
on improving this book even more.
@@ -31,4 +31,4 @@ Thank you very much for your support!\\
columns/Name/.style={column type=l,string type},
every head row/.style={before row=\toprule, after row=\midrule\endhead},
every last row/.style={after row=\bottomrule}
]{supporters.csv}
]{supporters.csv}

112
book/intro/preface.tex
View File

@@ -5,13 +5,13 @@ and making it has been an integral part of our culture.
My bread journey began during childhood. My mother, being a parent
of 3, would always use Saturdays to bake a delicious loaf for the family.
It was a white fluffy sandwich bread, and she made it within one to two hours using store-bought yeast.
Being a bit more experienced, I now realize it's
Being a bit more experienced, I~now realize it's
ideal to wait a little while before cutting into your bread, but back then,
we kids couldn't wait. Mom would cut for us a few slices straight from the oven, and we would
immediately proceed to pour butter or jam on each slice. Within minutes, 1 kg of
flour would be consumed. Bread became an integral part of my weekly food.
I was lucky that my parents could afford a yearly ski trip to
I~was lucky that my parents could afford a yearly ski trip to
Alto Adige in northern Italy. In the small town called Valdaora, we
would try new restaurants every year, yet always end up in our favorite
pizza place. The pizzas there were incredible. The dough
@@ -24,42 +24,42 @@ more and more clues as how to make the perfect pizza dough. There
are no secret ingredients inside. It's just flour, water, salt, and a bit of yeast.
How can such a simple combination of ingredients create such an incredibly delicious
pizza dough? My parents, being creatures of habit, would return every year with us,
and every year, my interest would grow. At home, Mom and I attempted to replicate
and every year, my interest would grow. At home, Mom and I~attempted to replicate
the recipe. We tried baking on a stone and on a steel. We tried adding oil to the dough and herbs
to the pizza sauce. We fell into an endless cycle of experiments. However, we never managed
to get close to the experience we had while on vacation.
Some years passed, and I eventually began my studies in the small German city of Göttingen.
For the first time, I was faced with shopping for my own bread. It was never
on my mind to actually start baking it for myself. I would just buy
Some years passed, and I~eventually began my studies in the small German city of Göttingen.
For the first time, I~was faced with shopping for my own bread. It was never
on my mind to actually start baking it for myself. I~would just buy
a good loaf while shopping at the supermarket. My favorite variety
was a Schwarzbrot, Korn an Korn. It’s a very dark and hearty rye bread
with added berries and sunflower seeds. Being a little naïve,
I'd never before examined the packaging of what I was buying. One day, that
I'd never before examined the packaging of what I~was buying. One day, that
changed.
I looked at the label and was shocked. The seemingly
I~looked at the label and was shocked. The seemingly
healthy bread consisted of so many other things aside from flour and water.
The black color was not coming from the flour, but from caramelized sugar.
The packaging stated it was a sourdough bread, but then why was there additional yeast?
I thought that if it was really sourdough, it shouldn't require additional yeast, and I
soon realized that something was wrong with the bread I was buying.
I proceeded to check the other supermarket breads, only to discover that they, too,
contained ingredients I'd never heard of. That was the day I lost trust
I~thought that if it was really sourdough, it shouldn't require additional yeast, and I~soon
realized that something was wrong with the bread I~was buying.
I~proceeded to check the other supermarket breads, only to discover that they, too,
contained ingredients I'd never heard of. That was the day I~lost trust
in supermarket bread.
At home, I decided to research the proper way to make bread, and much to my surprise,
I learned that the recipes for making pizza and bread were actually quite similar, yet
At home, I~decided to research the proper way to make bread, and much to my surprise,
I~learned that the recipes for making pizza and bread were actually quite similar, yet
there were also differences. For example, some recipes would call for fresh yeast, while
others would call for dry. Diving deep into various online forums and all their many
discussions, I became even more confused.
discussions, I~became even more confused.
I tried using different flours and different brands, all in both organic and non-organic varieties.
I realized then that I knew nothing about making bread. Recipes would often contradict each other,
I~tried using different flours and different brands, all in both organic and non-organic varieties.
I~realized then that I~knew nothing about making bread. Recipes would often contradict each other,
leaving me further confused. They seemed like little more than a collection of apparently random
steps to follow. The baking instructions and temperatures were all different, too.
Meanwhile, having completed my studies, I started work as an engineer.
Meanwhile, having completed my studies, I~started work as an engineer.
We engineers are faced with many challenges. The compiler or runtime is
always screaming at you with errors, and it's your job to figure out how to fix them.
It can take hours, sometimes days, just to fix a simple problem. If you want
@@ -67,7 +67,7 @@ to become a software engineer, you have to develop a certain ``never-give-up'' a
When writing code, software engineers often need to use a set of pre-made routines. These routines have been
written by other engineers and can then be used to ship code faster.
This pre-written code is commonly known as {\it a framework}. In many cases,
This pre-written code is commonly known as \emph{a framework}. In many cases,
these frameworks are not built by a single person but by engineers from all around the world,
each of whom can help by improving and changing the source code. Frameworks have made many successful
businesses possible.
@@ -75,26 +75,27 @@ businesses possible.
In most cases, frameworks do exactly what they claim they do. However,
sometimes you are faced with issues you don't understand. In 99.95 percent
of all software bugs, the developer is the issue. Sometimes, however, the framework has a
bug. That is when the developer must dig deeper to see the 'what' and the 'why' behind what
bug. That is when the developer must dig deeper to see the \emph{what} and the
\emph{why} behind what
the framework is doing. You will need to read other engineer's source code, and you will be forced
to understand {\it why} things are happening.
to understand \emph{why} things are happening.
Being unhappy with what I was baking, my engineering mindset took over, and I had
Being unhappy with what I~was baking, my engineering mindset took over, and I~had
to do my own deep dive to understand what was going on. Much to my surprise, however,
none of the recipes I'd encountered would tell me {\it why} I should use amount X
of water and amount Y of flour, or {\it why} exactly I should use fresh yeast over dry yeast. Why
should I slap my dough while kneading it on the counter? Why is a standmixer
better than kneading by hand? Why should I let the dough sit for this long?
Why is steaming the dough during baking important? Do I really need to
none of the recipes I'd encountered would tell me \emph{why} I~should use amount X
of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why
should I~slap my dough while kneading it on the counter? Why is a standmixer
better than kneading by hand? Why should I~let the dough sit for this long?
Why is steaming the dough during baking important? Do I~really need to
get myself an expensive Dutch oven to bake bread?
The problem compounded when I started reading about sourdough. It all sounded like black
The problem compounded when I~started reading about sourdough. It all sounded like black
magic. Why were some sourdoughs made from fruits, while others were made from flour?
Why should one recipe use wheat while another used rye or spelt? How often should the
sourdough be fed? The questions I had then could have filled 20 pages. I was confused,
but I became even more determined to learn how decent bread should be made at home.
sourdough be fed? The questions I~had then could have filled 20 pages. I~was confused,
but I~became even more determined to learn how decent bread should be made at home.
The feedback I received from friends helped me to improve with each
The feedback I~received from friends helped me to improve with each
iteration of homemade bread. Compared to coding, where you sometimes have to wait months
for this feedback, bread making is much more direct. Plus, you can eat your successes
(and failures!) And, much to my surprise, even those failures started tasting better than
@@ -102,9 +103,9 @@ most store-bought breads. Eating a homemade bread that takes you hours to make a
to develop a different relationship with your food, and baking bread from scratch with my
bare hands was a welcome change after hours of working on the computer.
I continued learning about the process of fermentation and various techniques of bread making.
I approached the topic of sourdough in a manner similar to software, and after years of
researching and documenting my progress, I decided it was time to share that progress with the
I~continued learning about the process of fermentation and various techniques of bread making.
I~approached the topic of sourdough in a manner similar to software, and after years of
researching and documenting my progress, I~decided it was time to share that progress with the
world.
When working on open source projects, it is important to see their history and how the source
@@ -114,29 +115,29 @@ subsequent iteration. Much to my surprise, my open source work on sourdough was
by other engineers, and the project became popular on the website GitHub, originally built to
share open source software.
Now, when baking great bread, you also need to learn certain techniques. I figured it would be
easier to share these techniques in video form. Thus, my YouTube channel was born. I chose
the name {\it The Bread Code} to capture my engineering-oriented approach to bread. It took some
Now, when baking great bread, you also need to learn certain techniques. I~figured it would be
easier to share these techniques in video form. Thus, my YouTube channel was born. I~chose
the name \emph{The Bread Code} to capture my engineering-oriented approach to bread. It took some
time to get right, but after choosing more engaging thumbnails and titles for
the videos I made, the channel started gaining viewers.
the videos I~made, the channel started gaining viewers.
Now, three years later, I dedicate two days each week to follow my bread baking passion, while
the other three days I continue to work as a software engineer, writing code on a day-to-day
Now, three years later, I~dedicate two days each week to follow my bread baking passion, while
the other three days I~continue to work as a software engineer, writing code on a day-to-day
basis.
My bread days fill me with both joy and passion. To me, there is nothing better than seeing
how many people have made amazing bread thanks to my tips and explanations. The community has
continued to grow, spawning many interesting discussions and ideas surrounding the topic of
bread making. There is always something new to learn, and I feel that even now I am just barely
scratching the surface with what I know and teach. Would you ever have imagined that fruit
flies are like bees and are part of the wild yeast's success story? I made a video where
I tried to cultivate wild yeast spores coming from fruit flies in order
bread making. There is always something new to learn, and I~feel that even now I~am just barely
scratching the surface with what I~know and teach. Would you ever have imagined that fruit
flies are like bees and are part of the wild yeast's success story? I~made a video where
I~tried to cultivate wild yeast spores coming from fruit flies in order
to bake bread. It worked; the bread turned out amazingly well and even tasted good! These kinds of
experiments spark my natural interest. Conducting them and seeing how other people share in my
interest makes me incredibly happy.
The problem with running a YouTube channel is that all the information
you see is filtered and then provided to you through an algorithm. I am concerned
you see is filtered and then provided to you through an algorithm. I~am concerned
with how algorithms are shaping modern information, because they tend to
put users into certain categories where they will then only see news related to
those same fixed categories. A key metric determining visibility of your channel is how many
@@ -144,40 +145,41 @@ people have clicked on a video after it's been shown, and the content you create
is not even shown to every subscriber of your channel. If the algorithm determines the video
is not engaging enough, your content starts to decay in YouTube's nirvana. Even if your video
goes viral, the algorithm will stop showing it once engagement rates with new users goes down,
and older videos fade over time as the decay punishment factor increases. I know, because
I have developed similar algorithms myself as a software engineer.
and older videos fade over time as the decay punishment factor increases. I~know, because
I~have developed similar algorithms myself as a software engineer.
I've since decided to take some time off from the algorithm cycle to work on something more
long term and meaningful. My mission has always been to share my knowledge with as many people
in the world as possible. That's also why my content has been provided in English rather than
German. After discussions with members of the community, I figured that writing a book could
German. After discussions with members of the community, I~figured that writing a book could
help me achieve that goal. Most of the books that exist today are collections of recipes. My
idea, however, is to provide you with a deeper foundation of knowledge that you can use to
follow other recipes.
In software terms, this would be a {\it bread framework}.
In software terms, this would be a \emph{bread framework}.
It is my goal for this book to help everyone facing issues with flour, fermentation, baking,
and more. It should provide a detailed understanding as to why certain steps are necessary
and how to adapt them when things go wrong while making bread.
It is my desire for this knowledge to be accessible to everyone around the world, regardless
of budget, and as such, I do not want to charge for the book. That's why I've decided to make
of budget, and as such, I~do not want to charge for the book. That's why I've decided to make
it open source and have asked the community to support my work financially via my ko-fi page
\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
I've already raised much more money than initially expected. The digital version of this book
will always remain free. There is also a hardcover version of the book available for purchase.
You can read more details here: \url{https://breadco.de/physical-book}
In this book, I will try to be as scientific as possible. I in no way claim, however, that
it will itself be a work of science. I have conducted several experiments that I will write
In this book, I~will try to be as scientific as possible. I~in no way claim, however, that
it will itself be a work of science. I~have conducted several experiments that I~will write
about here, but to truly call this science, you would probably need to repeat the same experiment
a thousand times in a lab environment, which I have not done. I will do my best, however, to provide
a thousand times in a lab environment, which I~have not done. I~will do my best, however, to provide
scientific references where possible and to clearly distinguish between facts and personal opinion.
I hope you have fun reading this and that you learn more about the fascinating world of bread
making, and it is my sincere wish that this work provides you with the solid toolchain that I wish
I~hope you have fun reading this and that you learn more about the fascinating world of bread
making, and it is my sincere wish that this work provides you with the solid toolchain that I~wish
I'd had access to when starting my own journey with bread.
Thank you.
Hendrik

18
book/makefile
View File

@@ -2,6 +2,8 @@
LATEX := latexmk -cd -pdf -pdflatex="pdflatex -interaction=nonstopmode" -use-make
EBOOK := tex4ebook -c tex4ebook.cfg
CLEAN := latexmk -cd -c -use-make
CHECK_1 := lacheck
CHECK_2 := chktex
# List all files that are dependencies
SRC_FIGURES := $(wildcard figures/fig-*.tex)
@@ -74,10 +76,14 @@ help:
@echo ""
@echo "default: builds the book in pdf format (serif)"
@echo ""
@echo "all: pdf and ebooks serif and sans-serif accessible version, same as build release"
@echo "all: pdf and ebooks serif and sans-serif accessible version, same as"
@echo " build release"
@echo "bake: same as build all"
@echo "release_default: same as build all"
@echo ""
@echo "check: runs static analysis checker on LaTeX source to spot"
@echo " programming or typographic mistakes"
@echo ""
@echo "clean: delete all intermediate files keep targets (pdf/ebook)"
@echo "mrproper: delete all generated files intermediate and pdf/ebooks"
@echo "clean_figures: delete intermediate TikZ files"
@@ -120,6 +126,16 @@ export_figures:
figures: $(SRC_FIGURES)
$(LATEX) $<
.PHONY: check
# Goal is not really to have 0 warning reported but we should check we don't
# add many and if we do, we know they are false positive
check: $(SRC_TEX)
@echo "Running: " $(CHECK_1)
$(CHECK_1) book.tex
@echo ""
@echo "Running: " $(CHECK_2)
$(CHECK_2) book.tex
.PHONY: clean_figures
clean_figures:
$(CLEAN) $(SRC_FIGURES)

29
book/non-wheat-sourdough/non-wheat-sourdough.tex
View File

@@ -2,7 +2,7 @@
\includegraphics[width=\textwidth]{final-bread}
\caption{A sourdough rye bread made using a loaf pan. The
rye bread is not scored. The crust typically cracks
open during baking.}
open during baking.}%
\label{fig:non-wheat-final-bread}
\end{figure}
@@ -12,7 +12,7 @@ The key difference between wheat and non-wheat flour is
the quantity of gluten. Wheat and spelt feature a high amount
of gluten. The non-wheat flours do not. In the case of rye flour,
sugars called pentosans prevent gluten bonds from properly
forming \cite{rye+pentosans}.
forming~\cite{rye+pentosans}.
For these flours including rye, emmer, and einkorn, no gluten
development has to be done. This means there is no kneading,
@@ -30,7 +30,7 @@ crumb compared to wheat.
\includegraphics{figures/fig-non-wheat-process.pdf}
\caption{A visualization of the process to make non-wheat sourdough bread.
The process is much simpler than making wheat sourdough bread. There is
no gluten development. The ingredients are simply mixed together.}
no gluten development. The ingredients are simply mixed together.}%
\label{fig:non-wheat-sourdough}
\end{figure}
@@ -58,7 +58,8 @@ to around 60 percent.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{ingredients}
\caption{For non-wheat dough the ingredients are mixed together. There is no need
to develop any dough strength. This simplifies the whole bread-making process.}
to develop any dough strength. This simplifies the whole bread-making
process.}%
\label{fig:non-wheat-ingredients}
\end{figure}
@@ -73,7 +74,7 @@ add the other ingredients.
\includegraphics[width=\textwidth]{sticky-hands}
\caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent
the rye flour from building gluten bonds. As a result the dough never features an
open crumb and is always very sticky when hand mixing.}
open crumb and is always very sticky when hand mixing.}%
\label{fig:non-wheat-sticky-hands}
\end{figure}
@@ -90,7 +91,7 @@ most of the nutrients have been eaten by your microorganisms.
You could let your dough sit for longer, but it wouldn't alter the
final flavor profile by much.
I recommend waiting until the dough has roughly increased by
I~recommend waiting until the dough has roughly increased by
50 percent in size. If you are daring, you can taste the dough
to get an idea of the acidity profile. The dough will likely
taste very sour. However, a lot of the acid will evaporate
@@ -113,7 +114,7 @@ needed into your greased loaf pan.
crumb tends to be a bit more open. Generally, rye
bread is never as fluffy as wheat sourdough bread. The crust
of this bread is a bit pale. The crust color can be controlled
by baking the bread for a longer period.}
by baking the bread for a longer period.}%
\label{fig:rye-crumb}
\end{figure}
@@ -121,24 +122,24 @@ Carefully spread the dough with a spatula in your loaf pan. You
can wet the spatula to make this process easier. Spread it
until the surface looks smooth and shiny.
For proofing, I recommend waiting around 60 minutes. An extended
For proofing, I~recommend waiting around 60 minutes. An extended
proofing period does not make sense unless you want to further
increase the dough's acidity. The dough will not become fluffier
the longer you proof. With the short proofing period, however,
the dough will become a bit more homogenous. This way the final
bread looks more uniform. The proofing period also allows the
dough to fully extend and fill the edges of the loaf pan. I also
dough to fully extend and fill the edges of the loaf pan. I~also
like to move the dough to the fridge for proofing. The dough stays
good in the fridge for weeks. You can proceed and bake it at a
convenient time for you.
Once you are happy with the proofing stage, proceed and bake your dough
just like you'd normally do. For more details please refer to chapter
\ref{chapter:baking}. One challenging aspect
just like you'd normally do. For more details please refer to
Chapter~\ref{chapter:baking}. One challenging aspect
of using a loaf pan is to make sure that the center part of your
dough is properly cooked. For this reason, it is best to use a thermometer
and measure the internal temperature. The bread is
ready once the internal temperature reaches 92°C (197°F). I recommend
ready once the internal temperature reaches 92°C (197°F). I~recommend
removing the bread from the loaf pan once it reaches the desired
temperature. Then you can continue baking the loaf without the pan and
steam. This way you achieve a great crust all around your
@@ -148,9 +149,9 @@ the crust and the more flavor it offers. If you feel your
dough might have been overly acidic, you can extend the baking time.
The longer you bake, the more acidity will evaporate.
This is one of my favorite breads to bake which I eat on an
This is one of my favorite breads to bake which I~eat on an
almost daily basis. The effort required to make bread like
this is much lower compared to a wheat-based dough. In some
cases, I extend the recipe and add additional sourdough discard
cases, I~extend the recipe and add additional sourdough discard
to the dough. You can add as much discard as you like. The resulting
bread has a very complex but delicious flavor profile.

89
book/sourdough-starter/sourdough-starter-types.tex
View File

@@ -7,7 +7,7 @@ traits.
\input{tables/table-starter-types.tex}
\caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.}
that is used when feeding the starter.}%
\label{tab:starter-types-comparison}
\end{center}
\end{table}
@@ -30,17 +30,18 @@ starter has half the flour as water.
\includegraphics[width=\textwidth]{sourdough-starter-types}
\caption{3 different starter types next to each other. Note how the liquid starter is submerged
in water. It has a hydration of 500 percent or more.
The regular starter has a hydration of around 100 percent, the stiff starter around 50 to 60 percent.}
The regular starter has a hydration of around 100 percent, the stiff starter
around 50 to 60 percent.}%
\label{fig:starter-types}
\end{figure}
You can change your starter type by just adjusting the feeding ratio of how
much flour and water you use. I frequently change my starter type from
much flour and water you use. I~frequently change my starter type from
regular to liquid and then back to a stiff starter. After changing the
environment of your microbes, apply feedings at the same ratio over a couple of
days so that they can adapt to the new environment. I typically see
changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per
days so that they can adapt to the new environment. I~typically see
changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
day, to see a stronger effect.
Your dough is generally just a big sourdough starter. So your starter is going
@@ -53,8 +54,8 @@ working with a more mature unfed starter. Let's say your starter had last been
fed 48 hours ago. Chances are that your bacteria is very active while the
yeast could be dormant. In such a case you can skip feeding your starter
before making another dough. Just use a very tiny amount of starter. For 1000 g
of flour I would take around 10 g of starter (1 percent in terms of baker's
math). If my starter is very young and had just been fed 6 to 8 hours ago I might
of flour I~would take around 10 g of starter (1 percent in terms of baker's
math). If my starter is very young and had just been fed 6 to 8 hours ago I~might
end up going up to 20 percent of starter. Remember that your dough is nothing
else other than a big starter. It will tremendously help you to figure out
your best next steps.
@@ -73,7 +74,8 @@ a longer fermentation before most gluten is broken down.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A regular sourdough starter at 100 percent hydration fed with rye flour}
\caption{A regular sourdough starter at 100 percent hydration fed with rye
flour.}%
\label{fig:regular-sourdough-starter}
\end{figure}
@@ -101,7 +103,7 @@ Depending on the bacteria cultivated, a regular starter either has a lactic (dai
a vinegary (acetic) or mix of both flavor profiles. You can adjust your
starter's flavor by changing the type to a liquid starter.
\section{Liquid starter}
\section{Liquid starter}%
\label{section:liquid-starter}
\begin{figure}[!htb]
@@ -110,7 +112,7 @@ starter's flavor by changing the type to a liquid starter.
\caption{A liquid sourdough starter features a high level of water. The high
water amount boosts lactic acid producing bacteria. After a while the liquid
and flour start to separate. Bubbles on the side of the flour
indicate that the starter is ready to be used.}
indicate that the starter is ready to be used.}%
\label{fig:liquid-sourdough-starter}
\end{figure}
@@ -122,7 +124,7 @@ starter's flavor by changing the type to a liquid starter.
suggested hydration level, the more adapted your microorganisms become. It is recommended
to keep a backup of your original starter as the liquid environment will select
anaerobic microorganisms. This boosts bacteria that create lactic acid rather
than acetic acid. The resulting acidity will be perceived as milder.}
than acetic acid. The resulting acidity will be perceived as milder.}%
\label{fig:liquid-starter-conversion}
\end{figure}
@@ -152,13 +154,13 @@ As you have more bacterial activity, this starter works best with a very strong
flour that can withstand a long fermentation period. Using this starter with a
weak wheat flour will not work. If you do not care about baking a freestanding loaf,
then you can easily use this starter together with a loaf pan.
This starter also works great when making a hearty pancake dough. To use it I
shake the starter container until I see all ingredients are homogenized. Then
I use around 5 percent of it in terms of baker's math. So for 1000 g of flour
This starter also works great when making a hearty pancake dough. To use it
I~shake the starter container until I~see all ingredients are homogenized. Then
I~use around 5 percent of it in terms of baker's math. So for 1000 g of flour
that's around 50 grams of liquid starter. As it is very liquid you have to
include the 50 grams in your liquid calculation. I typically treat the starter
include the 50 grams in your liquid calculation. I~typically treat the starter
directly as liquid in the recipes. So if the recipe calls for 600 grams of water
and I use 50 grams of starter, then I would proceed and only use 550 grams of
and I~use 50 grams of starter, then I~would proceed and only use 550 grams of
water.
This type of starter is also an excellent mold combatant. As you are removing
@@ -171,16 +173,17 @@ longer reactivate as they can not do so in the anaerobic conditions.
The liquid on top of your starter is an excellent resource that you could use
to make sauces. If you feel you would like to add a little bit of acidity,
drain the liquid part on your starter and use it. I have used it numerous
drain the liquid part on your starter and use it. I~have used it numerous
times to make lacto-fermented hot sauces.
\section{Stiff starter}
\section{Stiff starter}%
\label{section:stiff-starter}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
\caption{A stiff sourdough starter that I used to make a Stollen dough for Christmas. Note
the bubbles on the edge of the container. The dough does not fall out of the jar.}
\caption{A stiff sourdough starter that I~used to make a Stollen dough for Christmas. Note
the bubbles on the edge of the container. The dough does not fall out of the
jar.}%
\label{fig:stiff-sourdough-starter}
\end{figure}
@@ -196,14 +199,14 @@ the starter on your kitchen counter. When lifting it should slightly stick
to your counter's surface. This test indicates that you hydrated the flour sufficiently.
When the mixture is too dry, the fermentation speed is greatly reduced and
the starter will seem inactive. The starter should be much drier
than a regular starter, but also not too dry. Refer to figure \ref{fig:stiff-starter-dry-check}
than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
for a visual example of the starter's required hydration level.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
\caption{An image showing you a stiff starter that is too dry and one that is perfectly hydrated.
The starter shouldn't contain chunks of flour and slightly stick to your counter top. The
starter in the picture is made with whole wheat flour.}
starter in the picture is made with whole wheat flour.}%
\label{fig:stiff-starter-dry-check}
\end{figure}
@@ -214,7 +217,7 @@ for a visual example of the starter's required hydration level.
suggested hydration level, the more adapted your microorganisms become. The
stiff starter boosts the yeast activity of your sourdough starter.
The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
consider increasing this to 60 percent.}
consider increasing this to 60 percent.}%
\label{fig:stiff-starter-conversion}
\end{figure}
@@ -222,38 +225,40 @@ In the stiffer environment the yeast thrives more. This means you will have
more \ch{CO2} production and less acid production. In my tests this is a game
changer especially if you are using weaker gluten flours. The wheat flours in
my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions
are preferred \cite{gluten+development+temperatures}. When following recipes from other bakers, I
could never achieve similar results. When following timings my doughs would
simply collapse and become super sticky. Only when I started to buy more
are preferred~\cite{gluten+development+temperatures}. When following recipes
from other bakers, I~could never achieve similar results. When following
timings my doughs would
simply collapse and become super sticky. Only when I~started to buy more
expensive wheat flour did my results start to change. As not everyone can afford
these special baking flours and due to their limited availability, I stumbled upon the
stiff sourdough starter. I made several tests where I used the same amount of
starter and flour. I only changed the hydration between all the starters. I
would then proceed and place a balloon on top of each of the jars. The stiff
these special baking flours and due to their limited availability, I~stumbled upon the
stiff sourdough starter. I~made several tests where I~used the same amount of
starter and flour. I~only changed the hydration between all the starters.
I~would then proceed and place a balloon on top of each of the jars. The stiff
starter jar was clearly inflated the most. The regular starter
followed in second place. The liquid starter finished in third place with far less \ch{CO2}
production.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stollen}
\caption{A German Christmas stollen made with a stiff starter instead of yeast}
\caption{A German Christmas stollen made with a stiff starter instead of
yeast.}%
\label{fig:stollen}
\end{figure}
I then proceeded and bought a cheap low cake flour in my nearby supermarket.
This flour before had caused me massive headaches before. I made a sourdough bread
exactly how I would normally do. I had to reduce the hydration a bit as a low
gluten flour does not soak up as much water. Then I replaced the starter with
I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
This flour before had caused me massive headaches before. I~made a sourdough bread
exactly how I~would normally do. I~had to reduce the hydration a bit as a low
gluten flour does not soak up as much water. Then I~replaced the starter with
the stiff starter. The dough felt amazing and was suddenly able to withstand a
much longer fermentation period. The bread had great oven spring and tasted
very mild. I am still yet to find a proper explanation why the yeast part of
very mild. I~am still yet to find a proper explanation why the yeast part of
the dough is more active. Maybe it is not. It could also be that the bacteria
is inhibited by the lack of water.
When making the stiff sourdough starter, start by using around 50 percent
water. If you are using a whole wheat flour, or a strong flour consider going
up to 60 percent. All the ingredients should mix together very well. There
should be no crumbly flour left. This is a common mistake I have seen when
should be no crumbly flour left. This is a common mistake I~have seen when
people tried to make the stiff starter. Yes it should be dry, but not to a
point where it is a brick of cement. If you have ever made a pasta dough, this
dough should feel exactly the same.
@@ -264,7 +269,7 @@ starter. It should have a mild smell. It also tends to smell much more
alcoholic than the other starters.
When using a stiff starter, use around 1 to 20 percent depending on the ripeness of
your starter. In summer I typically use around 10 percent and in winter
your starter. In summer I~typically use around 10 percent and in winter
around 20 percent. This way you can also control the fermentation speed.
Mixing the starter can be a little bit annoying as it hardly homogenizes with
the rest of the dough. In this case you can try to dissolve the starter in the
@@ -274,7 +279,7 @@ water you are about to use for your dough. This will make mixing a lot easier.
\section{Lievito madre or pasta madre}
The lievito madre, also known as pasta madre, belongs to the same category as
the stiff sourdough starter. After conducting hours of research, I could not
the stiff sourdough starter. After conducting hours of research, I~could not
find a difference between pasta madre and lievito madre. Both terms seem to be
used interchangeably in literature.
@@ -290,7 +295,7 @@ optimal help. Generally, the lower the pH, the higher the acidity. The acidity
should be below 4.2 to know that your starter produces sufficient acidity.
Some bakers cleanse the lievito madre in a bath of water. This is supposed to
remove excess acidity. In my own experiments I have not been able to confirm
remove excess acidity. In my own experiments I~have not been able to confirm
this methodology. The acidity remains the same. The only reason this could
make sense is if you also tried to boost anaerobic microorganisms. However, then the
starter would need to remain in this environment for quite some time and not just
@@ -298,7 +303,7 @@ a few hours.
Baking with sourdough is simple. It's just flour and water. When seeing a recipe
from an experienced baker you wonder, Wait, that's it? There is nothing more
to it? I feel that this might be the reason why some bakers have such complicated
to it? I~feel that this might be the reason why some bakers have such complicated
feeding procedures. They resort to several feedings per day at a certain given ratio.
This makes the baker feel a little more elitist. Of course over time as
more and more people follow this procedure, it becomes a self fulfilling prophecy.
@@ -307,7 +312,7 @@ feeding guide will reward you with beautiful results. The reason however is
not in the starter routine. The reason is that you understand the fermentation better
and become better at reading the signs of your dough.
If I had to choose one starter type I would go for the stiff starter. In many cases
If I~had to choose one starter type I~would go for the stiff starter. In many cases
it will provide you with consistently great results with little effort.
In my experience you can make any yeast-based dough and just replace
the yeast directly with the stiff sourdough starter. You will be able

111
book/sourdough-starter/sourdough-starter.tex
View File

@@ -8,7 +8,7 @@ You will learn to understand the signs to determine
your starter's readiness. Furthermore you will
also learn how to prepare your starter for long-term storage.
\section{Baker's math}
\section{Baker's math}%
\label{section:bakers-math}
In a large bakery, a determining factor is how
@@ -23,10 +23,9 @@ have around 1 kilogram of flour.
Your default recipe calls for around 600 grams of water.
That would be a typical pizza dough, not too dry but
also not too wet. Then you would be using around 20 grams
of salt and around 100 grams of sourdough starter.
\footnote{This is my go to pizza dough recipe. In Napoli
modern pizzerias would use fresh or dry yeast. However
traditionally pizza has always been made with sourdough.}
of salt and around 100 grams of sourdough starter\footnote{This is my go to
pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
However traditionally pizza has always been made with sourdough.}.
The next day you suddenly have 1.4 kilograms of flour
at hand and thus can make more pizza dough. What do you do?
Do you multiply all the ingredients by 1.4? Yes you could,
@@ -54,7 +53,7 @@ we have 1.4 kilograms at hand (1400 grams).
\begin{center}
\input{tables/table-recipe-bakers-math.tex}
\caption{An example recipe that uses 1400 grams as its baseline and
is then calculated using baker's math}
is then calculated using baker's math.}
\end{center}
\end{table}
@@ -70,7 +69,7 @@ your recipe.
Let's say you would want to use 50 kilograms of flour
the next day. What would you do? You would simply proceed
to calculate the percentages one more time. I like this
to calculate the percentages one more time. I~like this
way of writing recipes a lot. Imagine you wanted to make
some pasta. You would like to know how much sauce you should
be making. Now rather than making a recipe just for you, a
@@ -83,7 +82,7 @@ are completely lost when trying to scale it up.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A very active sourdough starter shown by the bubbles in the dough}
\caption{A very active sourdough starter shown by the bubbles in the dough.}%
\label{fig:sourdough-starter}
\end{figure}
@@ -123,19 +122,19 @@ in your mixture, drawing them out of hibernation and
reviving them.
Finally, cover your mixture but make sure the covering is
not airtight. I like to use a glass and place another
not airtight. I~like to use a glass and place another
inverted one on top. The container shouldn't be airtight,
you still want some gas exchange to be possible.
\begin{figure}[!htb]
\includegraphics{figures/fig-starter-process.pdf}
\caption{The process of making a sourdough starter from scratch}
\caption{The process of making a sourdough starter from scratch.}%
\label{fig:sourdough-starter-process}
\end{figure}
Now an epic battle begins. In one study scientists
have identified more than 150 different yeast species living
on a single leaf of a plant \cite{yeasts+biocontrol+agent}.
on a single leaf of a plant~\cite{yeasts+biocontrol+agent}.
All of the different yeasts and bacteria are trying to get
the upper hand in this battle. Other pathogens such as mold
are also being activated as we added water. Only the strongest
@@ -167,7 +166,7 @@ niche are going to survive. This means the microorganisms that know
how to convert maltose or glucose will have the upper hand. Or the
microbes that ferment the waste of the other microbes. Ethanol created
by the yeast is metabolized by the bacteria in your sourdough. That's
why a sourdough has no alcohol. I can confirm the role of aerial
why a sourdough has no alcohol. I~can confirm the role of aerial
contamination to a certain extent. When setting up a new sourdough
starter the whole process is quite quick for me. After a few
days my new starter seems to be quite alive already. This might
@@ -176,12 +175,14 @@ my kitchen.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
\caption{A simple visualization of the microbial warfare that happens during the making of a sourdough starter. The
wild spores on the plant and flour become activated the moment flour and water is mixed.
Only the most adapted flour-fermenting microbes will survive. Because of unwanted microbial fermentation it is advised
to discard the feeding-leftovers of the first days. The surviving yeast and bacteria continuously try to
outcompete each other for resources. New microbes have a hard time entering the starter and are eliminated.
}
\caption{A simple visualization of the microbial warfare that happens during
the making of a sourdough starter. The wild spores on the plant and
flour become activated the moment flour and water is mixed. Only the
most adapted flour-fermenting microbes will survive. Because of unwanted
microbial fermentation it is advised to discard the feeding-leftovers of
the first days. The surviving yeast and bacteria continuously try to
outcompete each other for resources. New microbes have a hard time
entering the starter and are eliminated.}%
\label{fig:sourdough-starter-microbial-war}
\end{figure}
@@ -195,28 +196,28 @@ have already been outperformed. Others have won the first battle.
After around 24 hours most of the starch has been broken down
and your microbes are hungry for additional sugars. With a spoon
take around 10 grams from the previous day's mixture and place
it in a new container. Again - you could also simply eye ball
it in a new container. Again --- you could also simply eye ball
all the quantities. It does not matter that much. Mix the 10
grams from the previous day with another 50 grams of flour
and 50 grams of water. Note the ratio of 1:5. I very often use
and 50 grams of water. Note the ratio of 1:5. I~very often use
1 part of old culture with 5 parts of flour and 5 parts of water.
This is also very often the same ratio I use when making a dough.
This is also very often the same ratio I~use when making a dough.
A dough is nothing else than a sourdough starter with slightly different
properties. I'd always be using around 100-200 grams of starter
for around 1000 grams of flour (baker's math: 10-20 percent).
properties. I'd always be using around 100--200 grams of starter
for around 1000 grams of flour (baker's math: 10--20 percent).
Homogenize your new mixture again with a spoon. Then cover
the mix again with a glass or a lid. If you notice the top of
your mixture dries out a lot consider using another cover. The
dried-out parts will be composted by more adapted microbes such as
mold. In many user reports, I saw mold being able to damage
mold. In many user reports, I~saw mold being able to damage
the starter when the starter itself dried out a lot. You will
still have some mixture left from your first day. As this contains
possibly dangerous pathogens that have been activated we will discard
this mixture. Once your sourdough starter is mature never
discard it. It's long-fermented flour that is an excellent addon
used to make crackers, pancakes and or delicious hearty sandwich
bread. I also frequently dry it and use it as a rolling agent
for pizzas that I am making.
bread. I~also frequently dry it and use it as a rolling agent
for pizzas that I~am making.
You should hopefully again see some bubbles, the starter increasing
in size and/or the starter changing its smell. Some people give
@@ -250,7 +251,7 @@ starters.
\includegraphics{figures/fig-starter-readiness.pdf}
\caption{A flow chart showing you how to determine if your sourdough starter is ready to be used.
For checking readiness look at a size increase and take note of your starter's smell. Both are important
indicators to check for readiness.}
indicators to check for readiness.}%
\label{fig:sourdough-starter-readiness}
\end{figure}
@@ -266,14 +267,14 @@ more gluten and will thus result in a larger size increase. At
the same time the microbes are probably not more active compared
to when living in rye sourdough. You could only argue that
wheat microbes might be better at breaking down gluten compared
to rye microbes. That's one of the reasons why I decided to change
the flour of my sourdough starter quite often. I had hoped to create
an all-around starter that can ferment all sorts of different flour.\footnote
{Whether this is working I can't scientifically say.
to rye microbes. That's one of the reasons why I~decided to change
the flour of my sourdough starter quite often. I~had hoped to create
an all-around starter that can ferment all sorts of different
flour\footnote{Whether this is working I~can't scientifically say.
Typically the microbes that have once taken place are very strong
and won't allow other microbes to enter. My starter has initially
been made with rye flour. So chances are that the majority of
my microorganisms are from a rye source.} Your nose is also
my microorganisms are from a rye source.}. Your nose is also
a great tool to determine starter readiness. Depending on
your starter's microbiome you should notice either the smell
of lactic acid or acetic acid. Lactic acid has dairy yogurty notes.
@@ -294,10 +295,10 @@ on top of some water. If the dough is full with gas it will float
on top of the water. If it's not ready, it can't float and will
sink to the bottom. This test does not work with every flour.
Rye flour for instance can't retain the gas as well as wheat flour
and thus in some cases will not float. That's why I personally
and thus in some cases will not float. That's why I~personally
don't use this test and can't recommend it.
Once you see your starter is ready I would recommend giving it
Once you see your starter is ready I~would recommend giving it
one last feeding and then you are ready to make your dough in the
evening or the next day. For the instructions to make your
first dough please refer to the next chapters in this book.
@@ -318,7 +319,8 @@ yeast part of your sourdough and balance the fermentation.
\caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent
hydration level. Adjust the water content accordingly when you use a stiff starter.}
hydration level. Adjust the water content accordingly when you use a stiff
starter.}%
\label{fig:sourdough-maintenance-process}
\end{figure}
@@ -328,12 +330,11 @@ methods out there. Some people go completely crazy about their starter and
perform daily feedings of the starter. The key to understanding how to properly
conduct maintenance is to understand what happens to your starter after you
used it to make a dough. Whatever starter you have left, or a tiny piece of
your bread dough can serve to make your next starter.\footnote{I very often use all my
starter to make a dough. So if the recipe calls for 50g of starter I make
exactly 50g starter in advance. This means I have no starter left. In that
case I would proceed to take tiny bit of the dough at the end of the
fermentation period. This piece I would use to regrow my starter again.}
your bread dough can serve to make your next starter\footnote{I~very often use all my
starter to make a dough. So if the recipe calls for 50g of starter I~make
exactly 50g starter in advance. This means I~have no starter left. In that
case I~would proceed to take tiny bit of the dough at the end of the
fermentation period. This piece I~would use to regrow my starter again.}.
As explained earlier your starter is adapted
to fermenting flour. The microbes in your starter are very resilient. They
@@ -344,7 +345,7 @@ microbes when it comes to fermenting flour. Normally everything in nature
starts to decompose after a while. However, the microbes of your starter have
very strong defense mechanisms. In the end, your sourdough starter can be
compared to pickled food. Pickled food has been shown to stay good for a very
long period of time \cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
long period of time~\cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
toxic to other microbes. The yeast and bacteria though have adapted to living
in the high-acid environment. Compare this to your stomach, the acidity
neutralizes many possible pathogens. As long as your starter has sufficient
@@ -353,14 +354,14 @@ food the microbes will start to sporulate. They prepare for a period of no
food and will then reactivate the moment new food is present. The
spores are very resilient and can survive under extreme conditions.
Scientists have claimed they found 250 million-year-old spores that are still
active \cite{old+spores}. While being spores
active~\cite{old+spores}. While being spores
they are however more vulnerable to external pathogens such as mold.
Under ideal conditions though the spores can survive for a
long time.
But as long as they stay in the environment of your starter they live
in a very protected environment. Other fungi and bacteria have a hard time decomposing your left over starter mass.
I have seen only very few cases where the starter actually died. It is almost impossible
I~have seen only very few cases where the starter actually died. It is almost impossible
to kill a starter.
What happens though is that the balance of yeast and
@@ -376,26 +377,26 @@ sourdough starter into the right shape again.
The following are a couple of scenarios that will help you to conduct proper
starter maintenance, depending on when you want to bake the next time.
\textbf{I would like to bake again the next day:}
\textbf{I~would like to bake again the next day:}
Simply take whatever starter you have left and feed it again. If you depleted
all your starter you can cut a piece of your dough. The dough itself is
nothing different than a gigantic starter. I recommend a 1:5:5 ratio like
nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5
parts of water. If it is very hot where you live, or if you want to make the
bread around 24 hours later after your last feeding, change the ratio. In that
case I would go for a 1:10:10 ratio. Sometimes I don't have enough starter.
Then I even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
flour you feed it takes longer for your starter to be ready again.
\textbf{I would like to take a break and bake next week:}
\textbf{I~would like to take a break and bake next week:}
Simply take your leftover starter and place it inside of your fridge. It will stay good
for a very long period. The only thing I see happening is the surface
drying out in the fridge. So I recommend drowning the starter in a little bit
for a very long period. The only thing I~see happening is the surface
drying out in the fridge. So I~recommend drowning the starter in a little bit
of water. This extra layer of water provides good protection from the top
part drying out. As mold is aerobic it can not grow efficiently under
water \cite{mold+anaerobic}. Before using the starter again simply either stir
water~\cite{mold+anaerobic}. Before using the starter again simply either stir
the liquid into the dough or drain it. If you drain the liquid you can use it
to make a lacto fermented hot sauce for instance.
@@ -407,7 +408,7 @@ fermentation speed at low temperatures depends on the
strains of wild yeast and bacteria
that you have cultivated.
\textbf{I would like to take a several months break:}
\textbf{I~would like to take a several months break:}
Drying your starter might be the best option to preserve it in this case. As
you remove humidity and food your microbes will sporulate. As there is no
@@ -418,7 +419,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
much as possible. Add more flour continuously until you notice that there is no
moisture left. Place the flour starter in a dry place in your house. Let it
dry out even more. If you have a dehydrator you can use this to speed up the
process. Set it to around 30°C and dry the starter for 12-20 hours. The next
process. Set it to around 30°C and dry the starter for 12--20 hours. The next
day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
of humidity left. Add some more flour to speed up the drying process. Repeat
for another 2 days until you feel that there is no humidity left. This is
@@ -429,7 +430,7 @@ is now waiting for your next feeding. If available you can add some silica
bags to the container to further absorb excess moisture.
Initially, it would take 3 days or so for my starter to become alive again
after drying and reactivating it. If I do the same thing now my starter is
after drying and reactivating it. If I~do the same thing now my starter is
sometimes ready after a single feeding. It seems that the microbes adapt. The ones
that survive this shock become dominant subsequently.

29
book/storing-bread/storing-bread.tex
View File

@@ -7,7 +7,7 @@ time.
\begin{center}
\input{tables/table-storing-bread-overview.tex}
\caption{A table visualizing the advantages and disadvantages
of different bread storing options.}
of different bread storing options.}%
\label{table:bread-storage}
\end{center}
\end{table}
@@ -21,20 +21,19 @@ downwards.
This method works great if you want to eat
your bread within a day. The crust stays
crisp and does not become soft. \footnote{
The higher the humidity in your room, the faster
the crust will become soft.
}. The biggest downside to this method is that
crisp and does not become soft\footnote{The higher the humidity in your room,
the faster the crust will become soft.}.
The biggest downside to this method is that
the bread becomes hard quickly. As time progresses,
more and more water evaporates from your dough's
crumb. Ultimately, the bread will become very hard
and impossible to eat. The more water you use
to make the bread, the longer the bread stays good.
A low-hydration recipe can dry out after 1-2 days;
a high-hydration bread needs 3-4 days to dry out.
A low-hydration recipe can dry out after 1--2 days;
a high-hydration bread needs 3--4 days to dry out.
Once your bread has dried out, you can run it under
tap water for around 10 to 15 seconds.
tap water for around 10 to 15 seconds.
This water bath allows the
crumb's starch to absorb a lot of water. Proceed and
bake your bread again in the oven. The resulting loaf
@@ -43,16 +42,16 @@ will be almost as good as new again.
Another option for dried-out bread is to use it
to make breadcrumbs. These bread crumbs can be mixed
into subsequent loaves. They can also be used as
base ingredients for other recipes such as "Knödel".\footnote{
Knödel is an Austrian dish that uses old bread as a basis.
base ingredients for other recipes such as \emph{Knödel}\footnote{\emph{Knödel} is an
Austrian dish that uses old bread as a basis.
Breadcrumbs and day-old bread are mixed with eggs, and sometimes
spinach or ham are added. The batter is then boiled in salty water.
}
}.
\section{Room temperature in a container}
Just like the previous option, you can also store your
bread inside a container. This could be a paper bag,
bread inside a container. This could be a paper bag,
a plastic bag, or a bread storage box. The paper bag and
most bread boxes are not fully sealed. They allow some of
the air to diffuse out of the container. This means that
@@ -82,7 +81,7 @@ inhibitor.
In my own experience storing bread inside the fridge
works well as long as you use a sealed container. Some
sources say that the bread dries out inside of the
fridge \cite{storing+bread}. Supposedly the fridge
fridge~\cite{storing+bread}. Supposedly the fridge
encourages liquid from the crumb to migrate to the bread's surface.
In my experience though, the trick is to use a sealable
@@ -110,5 +109,5 @@ or bake them in the oven until they have the crispness
that you like.
This option is great for very long-term storage. Personally
I like having a few slices of bread frozen as an emergency
backup when I have had no time to bake.
I~like having a few slices of bread frozen as an emergency
backup when I~have had no time to bake.

86
book/troubleshooting/crumb-structures/crumb-structures.tex
View File

@@ -1,4 +1,4 @@
\section{Debugging your crumb structure}
\section{Debugging your crumb structure}%
\label{section:debugging-crumb-structure}
The crumb structure of your bread provides insights into how well
@@ -10,7 +10,7 @@ that you can use to debug your baking process.
\includegraphics[width=\textwidth]{crumb-structures-book}
\caption{A schematic visualization of different crumb structures and their respective causes. The
final bread's crumb is a key aspect to identify potential issues related to fermentation
or baking technique.}
or baking technique.}%
\label{fig:crumb-structures-book}
\end{figure}
@@ -19,7 +19,7 @@ that you can use to debug your baking process.
\begin{figure}
\includegraphics[width=\textwidth]{open-crumb}
\caption{The bread has a somewhat open crumb with areas
featuring a honeycomb structure.}
featuring a honeycomb structure.}%
\label{fig:open-crumb}
\end{figure}
@@ -34,8 +34,8 @@ however, to achieve it you need to ferment your bread dough perfectly.
It takes a lot of skill both in terms of mastering fermentation and technique
to achieve a crumb structure like that.
Personally, I like a bread like that, just with a slightly less wild crumb.
The style of crumb I like is called the {\it honeycomb crumb}. It's not too open, but
Personally, I~like a bread like that, just with a slightly less wild crumb.
The style of crumb I~like is called the \emph{honeycomb crumb}. It's not too open, but
just enough open to make the bread very fluffy. To achieve the previously mentioned open crumb, you
have to touch your dough as little as possible. The more you interact with your
dough, the more you are degassing your dough. Excess touching of the dough
@@ -44,12 +44,13 @@ That's why achieving such a crumb works best if you only ferment
one loaf at a time. Normally, if you have to pre-shape your dough,
you will automatically degas your dough a little bit during the rounding process.
If you skip this step and directly shape your dough, you will achieve a more open crumb.
A good rule of thumb is to not touch your dough for at least 1-2 hours before shaping,
A good rule of thumb is to not touch your dough for at least 1--2 hours before shaping,
to achieve as open a crumb as possible.
\begin{figure}
\includegraphics[width=\textwidth]{honeycomb}
\caption{A whole wheat sourdough with an almost exclusive honeycomb crumb structure.}
\caption{A whole wheat sourdough with an almost exclusive honeycomb crumb
structure.}%
\label{fig:honeycomb}
\end{figure}
@@ -69,34 +70,34 @@ there is not enough gas to inflate the structures. To me this is the perfect
style of crumb. As someone who appreciates jam, no jam will fall through a slice
of this bread compared to an open crumb.
\subsection{Overfermented}
\subsection{Overfermented}%
\label{sec:overfermented-dough}
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-long}
\caption{A relatively flat dough that has many tiny pockets of air.}
\caption{A relatively flat dough that has many tiny pockets of air.}%
\label{fig:fermented-too-long}
\end{figure}
When fermenting your dough for too long, the protease enzyme starts to
break down the gluten of your flour. Furthermore, the bacteria consume the gluten
in a process called {\it proteolysis} \cite{raffaella+di+cagno}.
Bakers also refer to this process as {\it gluten rot}.
in a process called \emph{proteolysis}~\cite{raffaella+di+cagno}.
Bakers also refer to this process as \emph{gluten rot}.
The gluten that normally traps the \ch{CO2} created
by the fermentation process of your microorganisms can no longer keep the
gas inside of the dough. The gas disperses outward resulting in smaller alveoli in your crumb.
The bread itself tends to be very flat in the oven. Bakers often refer
to this style of bread as a {\it pancake}. The oven spring can be compared
to this style of bread as a \emph{pancake}. The oven spring can be compared
to bread doughs made out of low-gluten flour like einkorn.
Your bread will feature a lot of acidity, a really strong distinctive tang. From
a taste perspective, it might be a little bit too sour. From my own tests with family and
friends (n=15-20), I can say that this style of bread is typically
appreciated less. However, I personally really like the hearty strong taste.
friends (n=15--20), I~can say that this style of bread is typically
appreciated less. However, I~personally really like the hearty strong taste.
It is excellent in combination with something
sweet or a soup. From a consistency perspective, it is no longer as fluffy as it could be.
The crumb might also taste a little bit gummy. That's because it has been broken down a lot
by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten \cite{raffaella+di+cagno}
by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
and is no longer comparable to raw flour, it's a fully fermented product.
You can compare it with a blue cheese that is almost lactose free.
@@ -104,10 +105,10 @@ When trying to work with the dough, you will notice that suddenly the dough feel
very sticky. You can no longer properly shape and work the dough. When trying to
remove the dough from a banneton, the dough flattens out a lot. Furthermore,
in many cases your dough might stick to the banneton. When beginning with baking
I would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
I~would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
This way the dough wouldn't stick, despite being overfermented. However as it
turns out the stickiness issue has been my lack of understanding the fermentation
process. Now I never use rice flour, except when trying to apply decorative scorings.
process. Now I~never use rice flour, except when trying to apply decorative scorings.
Properly managing fermentation results in a dough that is not sticky.
If you are noticing, during a stretch and fold or during shaping, that your dough
@@ -121,11 +122,11 @@ you can simply pour some of your dough directly into a heated pan with a bit of
oil. It will make delicious sourdough flatbreads.
To fix issues related to over-fermentation, you need to stop the fermentation process
earlier. What I like to do is to extract a small fermentation sample from my dough.
Depending on the volume increase of this sample, I can mostly judge when my fermentation
earlier. What I~like to do is to extract a small fermentation sample from my dough.
Depending on the volume increase of this sample, I~can mostly judge when my fermentation
is finished. Try to start with a 25 percent volume increase of your main dough or sample.
Depending on how much gluten your flour has, you can ferment for a longer period of time.
With a strong flour featuring a 14-15 percent protein, you should be able to safely
With a strong flour featuring a 14--15 percent protein, you should be able to safely
ferment until a 100 percent size increase. This however also depends on your
sourdough starter's composition of yeast and bacteria. The more bacterial fermentation,
the faster your dough structure breaks down. Frequent feedings of your sourdough
@@ -141,11 +142,12 @@ flavor profile, then a stronger flour with more gluten will help.
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-short-underbaked}
\caption{A dense dough featuring a gummy, not fully gelatinized area.
The picture has been provided by the user wahlfeld from our community Discord server.}
The picture has been provided by the user wahlfeld from our community
Discord server.}%
\label{fig:fermented-too-short-underbaked}
\end{figure}
This defect is also commonly referred to as {\it underproofed}. However underproofed
This defect is also commonly referred to as \emph{underproofed}. However underproofed
is not a good term as it only refers to having a short final
proofing stage of the bread-making process.
If you were to bake your bread after a perfectly-timed bulk fermentation stage,
@@ -167,7 +169,7 @@ as the interior heats up faster compared to the rest of the dough. Once all the
has gelatinized, the alveoli holds their shape and no longer expand. During this
process other parts of the bread dough are pushed outwards. That's why an underfermented
dough sometimes even features an ear during the baking process. This
is also commonly referred to as a {\it fool's crumb}. You are excited about an ear which
is also commonly referred to as a \emph{fool's crumb}. You are excited about an ear which
can be quite hard to achieve. Plus you might think you finally created some big pockets
of air in your crumb. But in reality you fermented for too short a period
of time.
@@ -176,7 +178,7 @@ of time.
\includegraphics[width=\textwidth]{fools-crumb}
\caption{A typical example of a fool's crumb featuring an ear and several overly
large alveoli. The picture has been provided by Rochelle from our
community Discord server.}
community Discord server.}%
\label{fools-crumb}
\end{figure}
@@ -192,7 +194,7 @@ To fix issues related to under-fermentation, you simply have to ferment your dou
for a longer period of time. Now, there is an upper limit to fermentation time
as your flour starts to break down the moment it is in contact with water. That's why it
might be a good idea to simply speed up your fermentation process. As a rough
figure, I try to aim for a bulk fermentation time of around 8-12 hours typically.
figure, I~try to aim for a bulk fermentation time of around 8--12 hours typically.
To achieve that you can try to make your sourdough starter more active. This can be done
by feeding your starter daily over several days. Use the same ratio as you would
do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
@@ -208,7 +210,7 @@ and less bacterial activity.
\begin{figure}
\includegraphics[width=\textwidth]{flat-bread}
\caption{A very flat bread without enough dough strength.}
\caption{A very flat bread without enough dough strength.}%
\label{flat-bread}
\end{figure}
@@ -219,7 +221,7 @@ mostly rather than springing upwards in the oven. This can also happen if you
proofed your dough for too long. Over time the gluten relaxes and your dough
becomes more and more extensible. You can observe the gluten relaxing behavior
too when making a pizza pie. Directly after shaping your dough balls, it's very hard to shape
the pizza pie. If you wait for 30-90 minutes stretching the dough becomes a lot easier.
the pizza pie. If you wait for 30--90 minutes stretching the dough becomes a lot easier.
The easiest way to fix this is probably to knead your dough more at the start. To simplify
things consider using less water for your flour too. This will result in a more elastic dough
@@ -232,7 +234,7 @@ The last option to fix a dough with too little dough strength is to shape your d
\begin{figure}
\includegraphics[width=\textwidth]{baked-too-hot-v2}
\caption{A bread with very large alveoli close to the crust}
\caption{A bread with very large alveoli close to the crust.}%
\label{baked-too-hot}
\end{figure}
@@ -253,7 +255,7 @@ essential for the dough to hold its structure. After conducting several
experiments, it seems that my sweet spot for maximum oven spring seems to be
at around 230°C (446°F). Test the temperature of your oven, because in several
cases the displayed temperature might not match the actual temperature of your
oven \cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
oven~\cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
home ovens are designed to vent the steam as fast as possible. If you can not
turn the fan off, consider using a Dutch oven.
@@ -261,14 +263,14 @@ turn the fan off, consider using a Dutch oven.
\begin{figure}[h]
\includegraphics[width=\textwidth]{no-steam}
\caption{One of my earlier breads that I baked at a friend's place where
I couldn't steam the dough properly}
\caption{One of my earlier breads that I~baked at a friend's place where
I~couldn't steam the dough properly.}%
\label{no-steam}
\end{figure}
Similar to baking too hot, when baking without enough steam, your dough's crust
forms too quickly. It's hard to spot the difference between the two mistakes.
I typically first ask about the temperature and then about the steaming technique
I~typically first ask about the temperature and then about the steaming technique
to determine what might be wrong with the baking process. Too little steam can
typically be spotted by having a thick crust around all around your dough paired
with large alveoli towards the edges.
@@ -286,38 +288,38 @@ of the oven.
\includegraphics[width=\textwidth]{apple-experiment-temperatures}
\caption{An apple with 2 probes to measure ambient
and surface temperatures of several steaming techniques
in a Dutch oven.}
in a Dutch oven.}%
\label{apple-experiment-temperatures}
\end{figure}
Now there can also be too much steam. For this I tested using a Dutch oven paired with large ice
Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice
cubes to provide additional steam. The temperature of my dough's surface would directly
jump close to 100°C. The steam contains more energy and thus through convection
can heat up the surface of your dough faster. I tested this by putting an apple inside
can heat up the surface of your dough faster. I~tested this by putting an apple inside
a Dutch oven and measuring its surface temperature using a barbecue thermometer.
I then changed the steaming methods to plot how quickly the temperature
close to the surface changes. I tested an ice cube inside of a preheated
I~then changed the steaming methods to plot how quickly the temperature
close to the surface changes. I~tested an ice cube inside of a preheated
Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
of water on the apple's surface, a non-preheated Dutch oven where I would only preheat
of water on the apple's surface, a non-preheated Dutch oven where I~would only preheat
the bottom part. The experiment then showed that the ice-cube method would heat up
the surface of the apple a lot quicker. When replicating this with a bread dough,
I would achieve less oven spring.
I~would achieve less oven spring.
\begin{figure}[h]
\includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
\caption{A chart showing how the temperature of the surface
of the apple changes with different steaming techniques.}
of the apple changes with different steaming techniques.}%
\label{apple-experiment-surface-temperatures}
\end{figure}
\begin{figure}[h]
\includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
\caption{This figure shows how the ambient temperatures inside of the
Dutch oven change depending on the steaming technique that is used.}
Dutch oven change depending on the steaming technique that is used.}%
\label{apple-experiment-ambient-temperatures}
\end{figure}
Generally though, achieving too much steam is relatively challenging. I could only
Generally though, achieving too much steam is relatively challenging. I~could only
make this mistake when using a Dutch oven as the steaming method paired with relatively
large ice cubes. After talking with other bakers using the same Dutch oven, it seems
that my ice cubes (around 80g) were 4 times as heavy as the ones other bakers

159
book/troubleshooting/misc.tex
View File

@@ -10,13 +10,13 @@ amylase and protease enzymes work faster, making more
sugars available and degrading the gluten proteins.
At around 22°C (72°F) in my kitchen my bulk fermentation is ready
after around 10 hours. I use around 20 percent of sourdough
after around 10 hours. I~use around 20 percent of sourdough
starter based on the flour. In summertime the temperatures
in my kitchen sometimes increase to 25°C (77°F). In that case
I reduce the sourdough starter to around 10 percent.
I~reduce the sourdough starter to around 10 percent.
If I didn't do that, my fermentation would be done after
around 4-7 hours. The problem is that the dough is quite
If I~didn't do that, my fermentation would be done after
around 4--7 hours. The problem is that the dough is quite
unstable when fermenting at this high speed. This means
that you easily run into issues of over-fermentation.
Finding the perfect sweet spot between fermenting enough
@@ -24,22 +24,22 @@ and not too much becomes much harder. Normally you might
have a time window of 1 hour. But at the rapid speed it
might be reduced to a time window of 20 minutes. Now at
30°C (86°F), everything moves much faster. Your bulk
fermentation might be complete in 2-4 hours when using
10-20 percent starter. Proofing your dough in the fridge
fermentation might be complete in 2--4 hours when using
10--20 percent starter. Proofing your dough in the fridge
becomes almost impossible. As your dough cools down in the
fridge the fermentation also slows down. However cooling the
dough down from 30°C to 4-6°C in your fridge takes much
dough down from 30°C to 4--6°C in your fridge takes much
longer. Your dough is much more active compared to a dough
that starts at a temperature of 20-25°C. You might
that starts at a temperature of 20--25°C. You might
end up overproofing your dough if you leave it overnight
in the fridge.
That's why I recommend that you reduce the amount of starter
that you use in the tropics to around 1-5 percent
That's why I~recommend that you reduce the amount of starter
that you use in the tropics to around 1--5 percent
based on the flour. This will slow down the fermentation
process significantly and provides you a bigger window
of time. Try to aim for an overall bulk fermentation of at
least 8-10 hours. Reduce the amount of starter to get there.
least 8--10 hours. Reduce the amount of starter to get there.
When making dough, try to use the same water temperature
as your ambient temperature. Assuming that the temperature
@@ -47,7 +47,7 @@ will climb to 30°C, try to start your dough
with 30°C water. This means that you can carefully rely on
a small fermentation sample (aliquot jar) that visualizes your fermentation
progress. To read more about this technique refer
to section \ref{section:bulk-fermentation}.
to Section~\ref{section:bulk-fermentation}.
The sample only works reliably if your dough temperature
is equal to your ambient temperature. Else the sample heats
@@ -61,7 +61,7 @@ could be a pH meter that allows you to perfectly
measure how much acidity has been created by the
lactic and acetic acid bacteria. In this case measure
the pH repeatedly and figure out a value that works
for your sourdough. In my case I tend to end bulk
for your sourdough. In my case I~tend to end bulk
fermentation at a pH of around 4.1. Please don't just
follow my pH value; it's very individual. Keep measuring
with different doughs to find out a value that works for you.
@@ -75,9 +75,9 @@ from a taste and consistency perspective, it might be
that your bread tastes too sour, or is not fluffy anymore.
Please also note that you can only make bread with
great oven spring when making wheat based doughs. When
starting with this hobby I always wondered why my rye
starting with this hobby I~always wondered why my rye
breads would turn out so flat. Yes, rye has gluten, but
small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}.
small particles called \emph{hemicelluloses} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
prevent the dough from developing a gluten network it can
with wheat. Your efforts will be in vain, and your dough will
stay flat. Only spelt- and wheat-based doughs have the capability
@@ -98,10 +98,10 @@ starter. The stiff sourdough starter boosts
the yeast part of your starter. This allows you
to have less bacterial fermentation, resulting
in a stronger gluten network toward the end
of the fermentation \cite{stiff+starter}. Please
also refer to the section ~\ref{sec:overfermented-dough} where
I explained more about overfermented doughs. You can also
refer to section ~\ref{section:stiff-starter} with more details on
of the fermentation~\cite{stiff+starter}. Please
also refer to the Section~\ref{sec:overfermented-dough} where
I~explained more about overfermented doughs. You can also
refer to Section~\ref{section:stiff-starter} with more details on
making a stiff sourdough starter.
Furthermore, a stronger flour containing more gluten
@@ -118,7 +118,7 @@ suddenly become very sticky after a few hours? That's a
another good indicator. Please also use your nose to note
the smell of the dough. It shouldn't be too pungent.
\section{I want more tang in my bread}
\section{I~want more tang in my bread}
To achieve more tang in your sourdough bread, you have
to ferment your dough for a longer period of time.
@@ -130,10 +130,10 @@ not perceived as sour. In most cases a longer fermentation
is what you want. You will either need to utilize a loaf
pan to make your dough or use a flour that can withstand
a long fermentation period. A flour like this is typically
called a {\it strong flour}. Stronger flours tend
called a \emph{strong flour}. Stronger flours tend
to be from wheat varieties that have be grown in more
sunny conditions. Because of that, stronger flours tend
to be more expensive. For freestanding loaves, I recommend
to be more expensive. For freestanding loaves, I~recommend
using a flour that contains at least 12 percent protein.
Generally, the more protein, the longer you can ferment your dough.
@@ -151,16 +151,16 @@ time the acetic acid-producing bacteria will perish from your starter.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{parbaked-bread.jpg}
\caption{A half-baked bread, known as "parbaked".}
\caption{A half-baked bread, known as \emph{parbaked}.}%
\label{fig:parbaked-bread}
\end{figure}
Another easier option could be to bake your sourdough
twice. I have observed this when shipping bread for my micro
twice. I~have observed this when shipping bread for my micro
bakery. The idea was to bake my bread for around 30 minutes
until it's sterilized, let it cool down and then ship it
to customers. Once you receive it, you just bake it again
for another 20-30 minutes to achieve the desired crust and
for another 20--30 minutes to achieve the desired crust and
then you can eat it. Some of the customers reported a very sour
tasting bread. After investigating a bit more, it became
crystal clear. By baking the bread twice you don't boil off
@@ -184,10 +184,10 @@ will be good for a longer period of time. That's why
the concept of a delivery bakery works well with tangy sourdough bread.
In my own experiments, the bread stayed good for up to a week
in a plastic bag. This is much longer than a yeast-based dough that might
mold after just a few days. \footnote{Some of my first test customers however
mold after just a few days\footnote{Some of my first test customers however
reported that the bread was overly sour and not pleasant to eat at all.
When this happens to you, consider toasting the bread. Toasting
will boil off additional acidity.}
will boil off additional acidity.}.
\section{My bread is too sour}
@@ -206,25 +206,26 @@ more yeast and less bacteria. This way, for the same given
volume increase of your dough, you will have less acidity.
A really good trick is to make sure that you feed your starter
once per day at room temperature. This way you shift
the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}.
the tides of your starter towards a better yeast fermentation~\cite*{more+active+starter}.
To shift the tides even further, a real game changer
for me has been to create a stiff sourdough starter. The
stiff sourdough starter is at a hydration of around 50 percent.
By doing so your sourdough starter will favor yeast
activity a lot more. Your doughs will be more fluffy and less
sour for a given volume increase. I tested this
by putting balloons over different glass jars. I used
sour for a given volume increase. I~tested this
by putting balloons over different glass jars. I~used
the same amount of flour for each of the samples.
I tested a regular starter, a liquid starter and a stiff
I~tested a regular starter, a liquid starter and a stiff
starter. The stiff starter by far created the most \ch{CO2}
compared to the other starters. As a consequence, the stiff
starter balloon was inflated the most. \cite{stiff+starter} You can read more
about the topic of stiff starters in section \ref{section:stiff-starter}.
starter balloon was inflated the most~\cite{stiff+starter}. You can read more
about the topic of stiff starters in Section~\ref{section:stiff-starter}.
Another unconventional approach could be to add baking
powder to your dough. The baking powder neutralizes the
lactic acid and will make a much milder dough.\cite{baking+powder+reduce-acidity}
lactic acid and will make a much milder
dough~\cite{baking+powder+reduce-acidity}.
\section{Fixing a moldy sourdough starter}
@@ -234,11 +235,11 @@ Normally the symbiosis of yeast and bacteria does not allow external
pathogens such as mold to enter your sourdough starter.
The low pH created by the bacteria is a very hostile environment
that no other pathogens like. Generally everything below a pH
of 4.2 can be considered food safe\cite{food+safe+ph}. This
of 4.2 can be considered food safe~\cite{food+safe+ph}. This
is the concept of pickled foods. And your sourdough bread
is essentially pickled bread.
I have seen this happening especially when the sourdough
I~have seen this happening especially when the sourdough
starter is relatively young. Each flour naturally contains
mold spores. When beginning a sourdough starter, all
the microorganisms start to compete by metabolizing the
@@ -249,13 +250,13 @@ again, it might be a very moldy batch of flour. Try a different
flour to begin your sourdough starter with.
Mature sourdough starters should not go moldy unless the conditions
of the starter change. I have seen mold appearing when the starter is stored
of the starter change. I~have seen mold appearing when the starter is stored
in the fridge and the surface dried out. It also sometimes forms on the
edges of your starter's container, typically in areas where no active
starter microorganisms can reach. Simply try to extract an
area of your starter that has no mold. Feed it again with flour and
water. After a few feedings, your starter should be back to normal.
Take only a tiny bit of starter: 1-2 grams are enough. They already
Take only a tiny bit of starter: 1--2 grams are enough. They already
contain millions of microorganisms.
Mold favors aerobic conditions. This means that air is required in order
@@ -268,13 +269,14 @@ outcompeted the acetic acid bacteria. This is a similar concept to pickled
foods. By doing this you are essentially killing all live mold fungi. You
might only have some spores left. With each feeding the spores will become
fewer and fewer. Furthermore, it seems that lactic acid bacteria produce
metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria}
metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
\caption{The interaction of lactic acid bacteria and mold fungi.
The authors Ce Shi et al. show how bacteria are producing
metabolites that inhibit fungus growth. \cite{mold+lactic+acid+bacteria}}
In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
et al.\ show how bacteria are producing metabolites that inhibit fungus
growth.}%
\label{fig:fungi-lactic-acid-interactions}
\end{figure}
@@ -287,7 +289,7 @@ is depleted and anaerobic lactic acid bacteria will start to thrive. Take a
note of the smell your sourdough starter. If it was previously acetic
it will now change to be a lot more dairy. Extract a bit of your mixture the
next day by shaking everything first. Take 5g of the previous mixture, feed
again with another 20g of flour and another 100g of water. After 2-3
again with another 20g of flour and another 100g of water. After 2--3
additional feedings your starter should have adapted. When switching back
to a hydration of 100 percent the mold should have been eliminated. Please note that
more tests should be conducted on this topic. It would be nice to really
@@ -301,21 +303,21 @@ relaxes and can no longer hold the shape. However, during the course
of baking, your dough is going to increase in size and inflate again.
If your dough however flattens out completely, it's a sign that
you have fermented your dough for too long. Please refer to ~\ref{sec:overfermented-dough}
where I explain about overfermented doughs. Your bacteria
you have fermented your dough for too long. Please refer to~\ref{sec:overfermented-dough}
where I~explain about overfermented doughs. Your bacteria
has consumed most of your gluten network. That's why your
dough fully collapses and stays flat during the bake. The
\ch{CO2} and evaporating water will diffuse out of the dough.
A related symptom is that your dough sticks to the banneton.
When I starting baking I combated this with rice flour.
When I~starting baking I~combated this with rice flour.
It worked for me but it might be a false find. Please refer to
section \ref{sec:overfermented-dough} for more details on why
Section~\ref{sec:overfermented-dough} for more details on why
rice flour is not a good idea to manage sticky doughs.
These days I gently rub my
These days I~gently rub my
dough with a bit of non-rice flour before placing it in
the banneton. Now if the dough starts to stick to the banneton
while I remove it I resort to a drastic measure. I immediately
while I~remove it I~resort to a drastic measure. I~immediately
grease a loaf pan and directly place the dough inside. The loaf
pan provides a barrier and the dough can't flatten out as much.
The dough won't be as fluffy but it will be super delicious if you love tangy bread.
@@ -343,9 +345,9 @@ just a gigantic starter.
Sometimes a liquid, in many cases black liquid, gathers on top
of your sourdough starter. The liquid might have a pungent
smell to it. Many people confuse this with mold. I have seen
smell to it. Many people confuse this with mold. I~have seen
bakers recommending to discard the starter because of this liquid.
The liquid is commonly known as {\it hooch}. After a while
The liquid is commonly known as \emph{hooch}. After a while
of no activity the heavier flour separates from the water. The flour
will sit at the bottom of your jar and the liquid will stay on top.
The liquid turns darker because some particles of the flour weigh
@@ -357,7 +359,7 @@ the top.
\begin{figure}[!htb]
\centering
\includegraphics[width=0.5\textwidth]{hooch}
\caption{Hooch building on top of a sourdough starter. \cite{liquid+on+starter}}
\caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
\label{fig:hooch}
\end{figure}
@@ -383,7 +385,7 @@ as quite strong.
\begin{figure}[!htb]
\centering
\includegraphics[width=1.0\textwidth]{ethanol-oxidation}
\caption{Oxygen is required to create acetic acid \cite{acetic+acid+production}.}
\caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
\label{fig:ethanol-oxidation}
\end{figure}
@@ -395,7 +397,7 @@ Your flavor will change to dairy compared to vinegary.
You can't go back though. After the conversion your starter
will never go back to acetic acid production because you have
changed the tides towards primarily lactic acid fermentation.
I like to have a separate rye starter. In my experiments
I~like to have a separate rye starter. In my experiments
rye starters tend to feature many acetic acid bacteria.
This starter is excellent when you want to make a very hearty,
strong-tasting bread. A pure rye bread tastes excellent when
@@ -410,8 +412,8 @@ thick crackly crust is sometimes desired. The crust
of your bread is created during the 2nd stage of the
baking process once the steaming source of your
oven has been removed. The dark colors are created by
the process known as {\it Maillard reaction} and then followed
by another process known as {\it caramelization}. Each
the process known as \emph{Maillard reaction} and then followed
by another process known as \emph{caramelization}. Each
color of crust offers the taster a different aroma.
What happens quite often is that the crust becomes chewy after a day.
@@ -423,11 +425,11 @@ This moisture will start to homogenize in the final bread and
partially evaporate. The result is that your crust becomes chewy.
Similarly when storing your bread in a container or in a plastic
bag, your crust is going to become chewy. I have no fix for this yet.
I typically tend to store my breads in a plastic bag inside of my fridge.
bag, your crust is going to become chewy. I~have no fix for this yet.
I~typically tend to store my breads in a plastic bag inside of my fridge.
This allows the moisture to stay inside of bread. When taking a slice
I always toast each slice. This way some of the crispness returns.
If you know of a great way, please reach out and I will update
I~always toast each slice. This way some of the crispness returns.
If you know of a great way, please reach out and I~will update
this book with your findings.
\section{My dough completely tears after a long fermentation}
@@ -445,13 +447,13 @@ wheat dough together, your dough will ultimately tear.
\begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{tearing-dough}
\caption{My dough tearing after 24 hours of no activity}
\caption{My dough tearing after 24 hours of no activity.}%
\label{fig:tearing-dough}
\end{figure}
In the picture~\ref{fig:tearing-dough} I experimented with
In the picture~\ref{fig:tearing-dough} I~experimented with
using a starter that has not been fed for 30 days at room temperature.
I tried to make a dough directly out of the unfed starter.
I~tried to make a dough directly out of the unfed starter.
Typically after a long period
without feedings your microbes start to sporulate and go
into hibernation mode. This way they can survive for a long
@@ -480,7 +482,7 @@ as fluffy as it could be. The goal is to reach the right
balance: Fluffy consistency from the yeast and a great,
not-too-strong tang from the bacteria. This depends
of course on what you are looking for in terms of taste
in your bread. When making rye bread, I prefer to be more
in your bread. When making rye bread, I~prefer to be more
on the tangy side for instance. When the described balance
is off, the first thing to check is your sourdough starter.
@@ -495,7 +497,7 @@ take 1 part of starter (10g) and feed it with 50g of flour
and 50g of water. This way the microorganisms start
the fermentation in a greenfield environment. This is
similar to the 10 percent starter or 20 percent starter
ratio that you use to make a dough. These days I almost
ratio that you use to make a dough. These days I~almost
never use a 1:1:1 ratio. This only makes sense when you
are initially creating your starter. You want a sour
environment so that your microorganisms outcompete
@@ -504,7 +506,7 @@ to most pathogens that you do not want in your starter.
Another approach that can help is to convert your
sourdough starter into a stiff starter as
described in section \ref{section:stiff-starter}.
described in Section~\ref{section:stiff-starter}.
\section{My starter does not double in size}
@@ -557,18 +559,19 @@ your dough has fermented.
This is a sign that you should use less starter
when making the actual dough.
Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
Please refer to
Section~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
for more information on the topic.
\section{Should I autolyse my dough?}
\section{Should I~autolyse my dough?}
In 95 percent of all cases, an autolysis
makes no sense. Instead I recommend
makes no sense. Instead I~recommend
that you conduct a fermentolysis. You
can read more about the autolysis process in
section \ref{section:autolysis} and
Section~\ref{section:autolysis} and
more about the topic of fermentolysis
in section \ref{section:fermentolysis}.
in Section~\ref{section:fermentolysis}.
The fermentolysis combines all the benefits
of the autolysis while eliminating disadvantages
@@ -592,7 +595,7 @@ slower and you can ferment for a longer period. This
is especially handy when baking with lower gluten flours.
You can read more about the topic of stiff sourdough
starters in section \ref{section:stiff-starter}.
starters in Section~\ref{section:stiff-starter}.
\section{What's the benefit of using a liquid sourdough starter?}
@@ -619,7 +622,7 @@ will need to use strong high-gluten flour when using
this type of starter.
You can read more about the liquid starter
in section \ref{section:liquid-starter}
in Section~\ref{section:liquid-starter}
\section{My new starter doesn't rise at all}
@@ -632,7 +635,7 @@ You can also use a water filter with activated charcoal
which will remove the chlorine.
Alternatively, if you draw tap water into a pitcher or other
container and let it sit, loosely covered, the chlorine
should dissipate within 12-24 hours, and you have
should dissipate within 12--24 hours, and you have
the added advantage of automatically having
room-temperature water.
@@ -644,7 +647,7 @@ Try to use organic unbleached flour to make
the starter. Industrial flour can sometimes
be treated with fungicides.
\section{I made a starter, it rose on day 3 and now not anymore}
\section{I~made a starter, it rose on day 3 and now not anymore}
This is normal. As your starter is maturing, different
microorganisms are activated. Especially during
@@ -667,18 +670,18 @@ flour. The first bread might not go exactly as you
planned, but you will get there eventually. Each
feeding makes your starter stronger and stronger.
\section{My flour has low gluten content - what should I do?}
\section{My flour has low gluten content --- what should I~do?}
You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
is concentrated extracted gluten from wheat flour.
I recommend that you add around 5 grams of wheat gluten for every 100 grams of
I~recommend that you add around 5 grams of wheat gluten for every 100 grams of
flour that you are using.
\section{What's a good level of water (hydration) to make a dough?}
Especially when starting to make bread, use lower amounts of water. This will
greatly simplify the whole process. I recommend using a level of around 60
greatly simplify the whole process. I~recommend using a level of around 60
percent hydration. So for every 100 grams of flour use around 60 grams of water.
This ballpark figure will work for most flours. With this hydration, you can
make bread, buns, pizzas, and even baguettes out of the same dough.
@@ -720,7 +723,7 @@ measure your dough's size increase.
Another option could be to use a more expensive pH meter to measure your
dough's acidity buildup. You can read more about different ways of managing
bulk fermentation in section ~\ref{section:bulk-fermentation}.
bulk fermentation in Section~\ref{section:bulk-fermentation}.
\section{What's the best starter feeding ratio?}

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