Merge remote-tracking branch 'upstream/main'

book/wheat-sourdough/wheat-sourdough.tex

@@ -31,14 +31,13 @@ My key learning was that there is no recipe that
 you can blindly follow. You will always have to adapt the recipe
 to your locally available tools and environment.
 
-But do not worry. After reading this chapter you will know
-all the signs to look out for. You will be able to read your dough.
-You will turn into a confident hobby baker who can bake bread
-at home, at high altitudes, at low altitudes, in summer, in winter,
-at your friend's place, and even on vacation. Furthermore,
-you will know how to scale your production from 1 loaf to 100 loaves of bread.
-If you ever wanted to open up a bakery, consider this knowledge to
-be your foundation.
+But do not worry. After reading this chapter you will know all the signs to
+look out for. You will be able to read your dough.  You will turn into a
+confident hobby baker who can bake bread at home, at high altitudes, at low
+altitudes, in summer, in winter, at your friend's place, and even on vacation.
+Furthermore, you will know how to scale your production from one loaf to
+hundred loaves of bread.  If you ever wanted to open up a bakery, consider
+this knowledge to be your foundation.
 
 Mastering this process will enable you to make amazing bread
 that tastes much better than any store-bought bread.
@@ -142,8 +141,8 @@ 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{sec: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
+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
 way you slow down the ripening of your starter. You can also use this
 trick to make starter feeding work with your schedule.
@@ -159,7 +158,7 @@ regrows inside of your main dough. While I~would normally use
 as low as \qty{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 \qty{5}{\percent} of sourdough
-to make a dough. If I~push this to 2 days without feedings,
+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 \qty{1}{\percent} starter. If the food is very scarce,
 your microorganisms will sporulate. They need to regrow again
@@ -174,8 +173,8 @@ 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.
-It will reliably create better bread. Option 2 is typically
+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
@@ -203,7 +202,7 @@ 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.
 
-Find below an example recipe for 1 loaf including baker's math calculation:
+Find below an example recipe for one loaf including baker's math calculation:
 
 \begin{itemize}
   \item \qty{400}{\gram} of bread flour
@@ -246,8 +245,8 @@ When a seed gets into contact initially, the outer layers soak up the water.
 That's why when using whole-wheat (still containing these layers) you have to
 use a little bit more water.
 
-By forming gluten strands, water is absorbed into your dough's gluten matrix. The higher the
-protein value, the more water can be used.
+By forming gluten strands, water is absorbed into your dough's gluten matrix.
+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
@@ -353,8 +352,8 @@ If you are just getting started with a new batch of flour,
 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 \qty{100}{\gram} of flour. Add different slightly increasing
-water amounts to each of the bowls.
+Make five bowls with each \qty{100}{\gram} of flour. Add different slightly
+increasing water amounts to each of the bowls.
 
 \begin{itemize}
   \item \qty{100}{\gram} of flour, \qty{55}{\gram} of water
@@ -528,23 +527,25 @@ environment and thus reduce the speed at which your microorganisms replicate.
 \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 \qty{10}{\percent} sourdough starter. If
-I~wanted it to be ready in 12~hours, I~would opt for less starter, around \qty{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 \qty{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
-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 \qty{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
-by using a fermentation sample. This will be covered later in this chapter.
+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 \qty{10}{\percent}
+sourdough starter. If I~wanted it to be ready in 12~hours, I~would opt for
+less starter, around \qty{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
+\qty{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 \qty{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 \qty{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 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
@@ -1076,16 +1077,15 @@ once all around your dough until the dough is free of your container's edges.
 Wet your hands one more time and then carefully lift one side of the dough with
 two hands placed in the center upwards. Make a fold in the center of the dough.
 The upper smooth side needs to be placed on the bottom of the container. By doing
-so, you will be gluing together the two sticky bottom sides. The top smooth side should
-not be sticky in your hands, while the bottom rough surface should tend
-to stick to your hands. Rotate the container
-and repeat the same thing from the other side. Rotate the container 90°
-and then repeat the process once again. Rotate the container another 180° in
-the same direction
-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.}.
+so, you will be gluing together the two sticky bottom sides. The top smooth
+side should not be sticky in your hands, while the bottom rough surface should
+tend to stick to your hands. Rotate the container and repeat the same thing
+from the other side. Rotate the container \ang{90} and then repeat the process
+once again. Rotate the container another \ang{180} in the same direction and
+repeat the fold one last time. By doing so you have applied four 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.}.
 
 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,
@@ -1153,7 +1153,7 @@ dough from sticking too much to your tools.
 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
+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.
 
@@ -1285,11 +1285,11 @@ batard bread rolls.
   \label{fig:shaping-flour-surface}
 \end{figure}
 
-If you are only making 1 loaf out of your dough, apply flour
+If you are only making one loaf out of your dough, apply flour
 generously to the top layer of your dough. Rub the flour onto your
 dough with your hands. Flip over your container. Wait a little bit
 to allow the dough to release itself from the container. Proceed
-with step 3.
+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
@@ -1436,7 +1436,7 @@ applies when making other doughs such as baguette doughs. The floured
 surface will always be downwards facing. The dough is then flipped over
 once for baking.}.
 
-Proceed and lift the dough with 2 hands from the counter.  Gently rotate it
+Proceed and lift the dough with both 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
@@ -1479,20 +1479,20 @@ of retarding and flavor development.
   \label{fig:proofing-process}
 \end{flowchart}
 
-To me, the sole purpose of cold-proofing is its ability to allow you
-to better manage the timing of the whole process. Assuming you finished shaping
-your dough at 10 pm, chances are you wouldn't want to wait for another
-2~hours to proof the dough and then another 1 hour to bake it. In this case,
-you can move your dough directly to the fridge after shaping. Your
-dough will be proofing overnight in the fridge. Then it can be baked at any time
-the following day (there are a few exceptions; more on that later).
-This is especially handy for large-scale bakeries that use fridge-proofing
-extensively. Some of the doughs are proofed a day before and placed in the fridge.
-Early in the morning, they can be baked directly out of the fridge. Within 2
-hours they will be ready to sell the first bread to morning customers. If
-throughout the day more bread is needed, they simply take some proofed dough out
-of the fridge and bake it. The time frame in which you can bake retarded
-dough is big. It can be as little as 6~hours later up to 24~hours later.
+To me, the sole purpose of cold-proofing is its ability to allow you to better
+manage the timing of the whole process. Assuming you finished shaping your
+dough at 10 pm, chances are you wouldn't want to wait for another 2~hours to
+proof the dough and then another hour to bake it. In this case, you can move
+your dough directly to the fridge after shaping. Your dough will be proofing
+overnight in the fridge. Then it can be baked at any time the following day
+(there are a few exceptions; more on that later).  This is especially handy
+for large-scale bakeries that use fridge-proofing extensively. Some of the
+doughs are proofed a day before and placed in the fridge.  Early in the
+morning, they can be baked directly out of the fridge. Within 2~hours they
+will be ready to sell the first bread to morning customers. If throughout the
+day more bread is needed, they simply take some proofed dough out of the
+fridge and bake it. The time frame in which you can bake retarded dough is
+big. It can be as little as 6~hours later up to 24~hours later.
 
 Assuming you made an overnight dough and your dough is ready in the morning,
 the situation might be different. You potentially want to bake the dough directly
@@ -1522,15 +1522,15 @@ morning.
 The time it takes to proof your dough can be anything between 30~minutes and
 3~hours. Rather than relying on timing, most bakers use the finger poke test.
 
-Flour your thumb and gently press around 0.5cm up to 1cm deep into the dough.
-Try this directly after shaping. You will notice that the created dent will
-recover quickly. It will be gone again after 1 minute.
+Flour your thumb and gently press around \qtyrange{0.5}{1}{cm} deep into the
+dough.  Try this directly after shaping. You will notice that the created dent
+will recover quickly. It will be gone again after one minute.
 
 As you proceed with proofing, your dough will fill up with more gas. At the
 same time, the dough will become more extensible. Once it starts to reach the
-right amount of fluffiness and extensibility, the dent will disappear more slowly.
-Once the dough is ready for scoring and baking the dent should still be visible after
-1 minute of waiting.
+right amount of fluffiness and extensibility, the dent will disappear more
+slowly.  Once the dough is ready for scoring and baking the dent should still
+be visible after one minute of waiting.
 
 I~recommend performing the finger poke test once every 15~minutes throughout
 the proofing stage. Realistically, based on my experience, proofing takes at least
@@ -1694,7 +1694,7 @@ Once you notice your dough is almost done proofing, move it to the
 freezer. The freezer will dry out the dough's surface even further
 while also lowering its viscosity, making scoring easier.
 
-Another interesting trick is to bake your dough for 30 seconds without steam.
+Another interesting trick is to bake your dough for 30~seconds without steam.
 The hot air will dry out the dough's surface even further and simplify
 the scoring technique. Experiment with the timing to identify your personal
 sweet spot.