diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 1969073..844037f 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -8,15 +8,15 @@ dough has gone through the bulk fermentation and proofing stage. \label{fig:baking-process} \end{figure} -Some other breads like flat breads -could also be baked on the stove. This chapter is focusing on the -home oven though. +Some other breads like flatbreads +could also be baked on the stove. This chapter focuses on the +home oven. -As the dough heats up the water and acids +As the dough heats up, the water and acids in your dough start to evaporate. When baking -a gluten based dough the bubbles in your dough start to expand. +a gluten based dough, the bubbles in your dough start to expand. Your dough starts to vertically rise. This is called oven spring. -Your bread starts to build a crust of gel like consistency. The crust is still +Your bread starts to build a crust of gel-like consistency. The crust is still extensible and can be stretched. \begin{table}[htp!] @@ -26,8 +26,8 @@ extensible and can be stretched. At around 60°C (140°F) the microbes in your dough start to die. There are rumors that until this happens the microbes produce -a lot of \ch{CO2}, resulting in the dough's expansion. This temperature -is however reached quickly. Furthermore stress makes the microbes +a lot of \ch{CO2}, resulting in the dough's expansion. However, this temperature +is reached quickly. Furthermore, stress makes the microbes enter sporulation mode in order to focus on spreading genetics. More research should be done here to validate or invalidate this claim. @@ -37,8 +37,8 @@ holds together nicely and is still extensible. This gel is essential for oven spring as it retains the gas of your dough very well. At around 100°C (212°F) the water starts to evaporate out of your -dough. If this wasn't the case your dough would taste soggy and -doughy. The higher hydration your dough has the more water your bread +dough. If this weren't the case, your dough would taste soggy and +doughy. The higher hydration your dough has, the more water your bread still contains after the bake. The crumb is going to taste a bit more moist. The consistency will be different. @@ -49,20 +49,20 @@ This is crucial to understand and opens a door to many interesting ways to influence your final bread's taste. As more and more water begins to evaporate the acids in your dough become more concentrated. There is less water but in relation you have more acids. So a shorter -bake will lead to a more tangy dough. The longer you bake the bread +bake will lead to a more tangy dough. The longer you bake the bread, the more of the water evaporates, but also ultimately the acids will follow. -They will be more concentrated. In absolute units though they -will become less and less. The longer you bake the less sour +They will be more concentrated. In absolute units, though, they +will become less and less. The longer you bake, the less sour your bread is going to be. So by baking you can 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.} + The more steam, the faster the surface temperature increases.} \end{figure} It would be a very interesting experiment to bake a bread at different exact @@ -71,11 +71,11 @@ full acidity? What if you were to just completely get rid of the acetic acid? How would the taste change? As the temperature increases -the crust thickens. The maillard reaction kicks in further deforming +the crust thickens. The Maillard reaction kicks, in further deforming proteins and starches. The outside of your dough starts to become browner and crisper. This process begins at around 140°C (284°F) -Once the temperature increases even more to around 170°C (338°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. @@ -85,24 +85,24 @@ 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.} -The best option to know that your dough is done is to take +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) +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 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.} -Once your dough has finished baking it is ready to eat. Your +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 +point, your bread is sterile as the temperature was too hot for for the microorganisms to survive. \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 +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. @@ -112,14 +112,14 @@ the whole dough upwards. inverted tray method} \end{figure} -Normally under high heat a crust would form. Just like +Normally, under high heat a crust would form. Just like if you were to bake vegetables in your home oven. At some point they become darker and crisper. This is the same thing that happens with your dough. You want to delay this process as long as possible until your dough no longer expands. Expansion stops when most of the microbes have died and the evaporating water no longer stays inside the alveoli. -The stronger the gluten network the more gas can be retained +The stronger the gluten network, the more gas can be retained during the baking process. This gluten network at some point loses its ability to contain gas as the temperature heats up. The dough stops increasing in size. The steam plays @@ -127,8 +127,8 @@ an important role as it condenses and evaporates on top of your dough. The surface temperature is rapidly increasing to around 75°C (160°F). At this temperature the gel starts 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 +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 dough from the oven after 5 minutes to see the gel. You will notice @@ -137,10 +137,10 @@ 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 +When not steaming enough, you will notice that the scoring incisions do not properly open up during the bake. They stay closed as the dough is unable to push through the crust. @@ -151,11 +151,11 @@ of air converge into larger pockets as the pressure increases. This can also happen when you are baking at too high a temperature. The more you steam, the softer your dough's crust is. You will never -enter the maillard and caramelization stage. This +enter the Maillard and caramelization stage. This is the reason why the source of steam is removed for the second stage of the bake. No more expansion can happen and you can focus on building a crust. If you -would like a soft crust you can steam your dough all the +would like a soft crust, you can steam your dough all the way. \begin{figure}[!htb] @@ -169,39 +169,39 @@ way. Dutch ovens are an ideal way to bake with a lot of steam. They are not fully sealed. Regardless though, -as water evaporates from your dough it will create a steamy +as water evaporates from your dough, it will create a steamy environment allowing your dough to rise. It really makes baking in a home oven very easy. -When using a dutch oven make sure to preheat it properly, +When using a Dutch oven, make sure to preheat it properly, this way your dough will not stick to it. You can also use additional semolina flour or parchment paper. Another good trick is to spritz your dough with a bit of water. -To create more steam you could also place a small ice cube +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 -they are expensive to buy. If your dutch oven is made out +to operate hot cast iron ovens. Especially when working with steam, +you have to be very careful. Furthermore, +they are expensive to buy. If your Dutch oven is made out of cast iron you have to season it from time to time. This takes time. -The biggest disadvantage though is -capacity. You can only bake a single bread at the -same time. In many cases it makes sense to bake multiple +The biggest disadvantage, though, is +capacity. You can only bake a single bread at a time. +In many cases it makes sense to bake multiple loaves in one go. It makes the whole process more efficient as you have to knead less per loaf. The time it -takes to make one bread significantly reduces. Furthermore +takes to make one loaf is significantly reduced. Furthermore, you don't require as much energy. You don't have to preheat your oven twice for each individual loaf. \section{Inverted tray method} -The inverted tray method simulates a dutch oven. -By placing another tray on top of your dough the steam +The inverted tray method simulates a Dutch oven. +By placing another tray on top of your dough, the steam created from the dough and water source stays around your dough. @@ -213,7 +213,7 @@ around your dough. The biggest advantage of this method compared to the -dutch oven is scalability. You can bake multiple loaves +Dutch oven is scalability. You can bake multiple loaves at the same time. In my case that is around 2 freestanding loaves and 4 loaves in a loaf pan. @@ -223,7 +223,7 @@ For the inverted tray you will need the following tools: \item 1 heat resistant bowl \item Boiling water \item Oven gloves -\item Optional parchment paper +\item (Optional) Parchment paper \end{itemize} \begin{figure}[!htb] @@ -236,21 +236,21 @@ These are the steps to follow with the inverted tray method: \item Preheat the oven to around 230°C (446°F) and preheat one of the trays. \item Bring water to boil. -\item Place your doughs on a piece of parchment paper. You +\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 -semolina flour. It helps to make the tray non stick. +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 +on a cooling rack or on something else that is heat resistant. \item Score your doughs. \item Place your doughs on the hot tray. \item Place the cold tray in your oven in an inverted position. \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, it helps +\item Place the boiling water in the heat-resistant +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. @@ -262,25 +262,25 @@ crust color. In my case this is another 15-25 minutes typically. \begin{figure}[!htb] \includegraphics{tables/table-oven-baking-overview.pdf} - \caption{An overview of different oventypes and their different baking methods} + \caption{An overview of different oven types and their different baking methods} \end{figure} -Depending on your home oven a different method -of steaming should be used. Generally most ovens +Depending on your home oven, a different method +of steaming may be used. Generally most ovens are made to vent out most of the steam during the bake. They are typically not fully closed. During baking you want to dry out whatever you are baking. -This is ideal if you are baking vegetables and -want them to dry out. For baking though this is +This is ideal if you are roasting vegetables and +want them to dry out. For baking though, this is highly problematic. As described earlier, you want there to be as much steam as possible. -If you are using a gas based oven, the only option -is to utilize a dutch oven. The same is true when you +If you are using a gas-based oven, the only option +is to utilize a Dutch oven. The same is true when you are using a convection oven with a fan that cannot be disabled. When using a convection oven with a fan that can be turned off, you can -opt to use the cost efficient inverted tray +opt to use the cost-efficient inverted tray method. If you are in the luxurious diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 5677817..efac99d 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -4,7 +4,7 @@ and their advantages and disadvantages. At the end of this chapter you can find a very simple flatbread recipe. This is probably the most accessible, least effort type of bread you can make. -If you are a busy person and/or don't have an oven this might +If you are a busy person and/or don't have an oven, this might be exactly the type of bread you should consider. \begin{figure}[!htb] @@ -16,22 +16,22 @@ be exactly the type of bread you should consider. \section{Flatbread} Flatbread is probably the simplest sourdough bread to make. -To make a flatbread no oven is required, all you need is a stove. +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 + 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 -a lot of the technique that is normally required. The flat -bread can be made with all kinds of flour. You can even use -flour without gluten such as corn or rice flour to make the -dough. To make the flatbread a little more fluffy you +a lot of the technique that is normally required. The flatbread +can be made with all kinds of flour. You can even use +flour without gluten, such as corn or rice flour, to make the +dough. To make the flatbread a little more fluffy, you can use a little bit of wheat flour. The developing gluten will trap the gasses. During baking, these gasses will inflate the dough. @@ -40,7 +40,7 @@ Another trick to improve the texture of the flatbread is to make a very wet dough. A lot of the water will evaporate during the baking process and thus make the bread fluffier. -If your water content is very high it will produce a +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}" @@ -55,7 +55,7 @@ an oven. \begin{figure}[!htb] \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} - \caption{A free standing bread and a wheat loaf pan bread. Both of them + \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} \label{fig:free-standing-loaf-pan} \end{figure} @@ -73,10 +73,10 @@ To make a great loaf pan bread with little work: 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 not yet. The best way is to use a thermometer +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 free standing bread which I bake +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 @@ -87,8 +87,8 @@ 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 -resembling a default sourdough starter. Just like with flatbread -the high humidity helps to make a more airy fluffy crumb. At +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 type of bread made with rye is my family's favorite style of bread. The hearty rye flavor paired with the sticky consistency really @@ -100,44 +100,44 @@ dough ferments and allow for more gas to be trapped in the dough. A common problem you will face when making a loaf pan bread is the dough sticking to the pan. Use a generous amount of oil to grease -your pan. A non-stick vegetable oil spray can do wonders. +your pan. A nonstick vegetable oil spray can do wonders. Don't clean your loaf pans with soap. Just use a kitchen towel -to clean them. With each bake a better patina forms making your +to clean them. With each bake a better patina forms, making your pan more and more stick resistant. 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 +into your daily routine. Furthermore, loaf pans use the space 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 -free standing loaves. +freestanding loaves. \section{Free standing bread} -A free standing loaf is baked entirely without supporting -baking vessels in your oven. To make a free standing loaf more steps +A freestanding loaf is baked entirely without supporting +baking vessels in your oven. To make a freestanding loaf more steps and tools are required. \begin{figure}[!htb] \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} \centering - \caption{A free standing sourdough bread. Note the incision known as an "ear" and the oven spring clearly + \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} \end{figure} Normally you mix your dough. When using wheat you make sure that you mix enough to develop a gluten network. You allow the dough to reach -a certain size increase during the fermentation. Afterwards you divide and preshape +a certain size increase during the fermentation. Afterwards you divide and pre-shape the dough into the desired visual shape that you like. Each shape requires a different technique. Sometimes achieving -exactly the right shape can be challenging. Making a baguette -for instance requires you to perform more steps. Mastering this +exactly the right shape can be challenging. Making a baguette, +for instance, requires you to perform more steps. Mastering this technique takes several attempts. -Once the dough is shaped it is proofed again for a certain +Once the dough is shaped, it is proofed again for a certain period of time. Once the dough is ready, a sharp tool such as a razor blade is used to make an incision into the dough. This helps control how the dough opens up during the baking process. @@ -155,33 +155,33 @@ for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter. If you are just getting started, making a flatbread is the easiest way to start making great bread at home. With just a -few steps you can stop buying bread forever. This works with -any flour, including gluten free options. +few steps, you can stop buying bread forever. This works with +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 + \caption{The process of making a flatbread is very simple, requiring very little effort. This type of bread is especially handy for busy bakers.} \label{fig:flat-bread-process} \end{figure} -This is my goto recipe that I use to make bread whenever +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 +between two options: 1) A flatbread similar to a roti or naan bread or 2) sourdough pancakes. \begin{figure}[!htb] \includegraphics{tables/table-flat-bread-pancake-recipe.pdf} - \caption{\label{tab:flat-bread-ingredients}flatbreads or pancakes recipe for 1 person. Multiply the ingredients + \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how to understand and use the percentages properly.} \end{figure} To get started prepare your sourdough starter. If it has not been used for a very -long time consider giving it another feed. To do so simply take 1g of your +long time, consider giving it another feed. To do so simply take 1 g of your existing sourdough starter and feed it with 5 grams of flour and 5 grams of water. -If you do this in the morning your sourdough starter will be ready in the evening. The -warmer it is the sooner it will be ready. If it is very cold where you live, consider +If you do this in the morning, your sourdough starter will be ready in the evening. The +warmer it is, the sooner it will be ready. If it is very cold where you live, consider using warm water. \begin{figure}[htb!] @@ -189,23 +189,23 @@ using warm water. \centering \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 + to mix. As wheat contains more gluten, the dough puffs up during the baking process} \end{figure} -This way you should have around 11g of sourdough ready in the evening. You will have -the perfect quantity to make a dough for a single person. In case you want to make more +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}. 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 -you use more sourdough starter it will be ready faster. If you use less it will take +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 -your dough too soon the flavour might not be as good. If you use it later -your dough might be a little sourer. The best option is to experiment +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. -After mixing the ingredients together cover the container in which +After mixing the ingredients together, cover the container in which you made the dough. This prevents the dough from drying out and makes sure no fruit flies get access. A transparent container will be helpful when getting started. You can observe the dough more easily and see when @@ -214,7 +214,7 @@ 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. + \caption{An Ethiopian woman baking an "injera" made using teff flour. The image has been provided by Charliefleurene via Wikipedia} \end{figure} @@ -224,7 +224,7 @@ Also look out for bubbles on the sides of your container. When using the pancake recipe, look out for bubbles on the surface of your dough. In both cases use your nose to check the scent of your dough. Depending on your sourdough starter's microbiome your dough will have -dairy, fruity alcoholic notes or vinegary acetic notes. Relying +dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying on the smell of your dough is best way to judge whether your dough is ready or not. Timings are not reliable as they depend on your starter and the temperature. If your dough @@ -235,7 +235,7 @@ might also work at lower temperatures. You might have cultivated microbes that w low temperatures. Nevertheless, fermentation is always slower the colder it gets. A fridge really helps to preserve the state of your dough.} -and your dough will last for several days. The longer you wait the more sour the +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, @@ -259,7 +259,7 @@ 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 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. +The dough is probably going to be ready 24 hours later, depending on the temperature. If you want to make sweet pancakes, add some sugar and optional eggs to your dough now. A good quantity of eggs is around 1 egg per 100 grams of flour. @@ -267,17 +267,17 @@ Stir your dough a little bit and it will be ready to be used. You'll have delicious sweet savory pancakes, the perfect combination. By adding the sugar now, you make sure that the microbes don't have enough time to fully ferment it. If you had added the sugar -earlier no sweet flavour would be left 12 hours later. +earlier, no sweet flavor would be left 12 hours later. To bake your dough heat your stove to medium temperature. Add a little bit of oil to the pan. This helps with heat distribution and ensures even cooking. With a spatula or a spoon place your dough in the pan. If your dough -was sitting in the fridge bake it directly. There is no need to wait for your -dough to come to room temperature. If you have a lid +was sitting in the fridge, bake it directly. There is no need to wait for your +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 1cm thick. When using the pancake -option opt for around 0.1-0.5cm depending on what you like. +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. \begin{figure}[htb!] \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} @@ -290,14 +290,14 @@ option opt for around 0.1-0.5cm depending on what you like. 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 breads to become a bit charred. The longer you -bake your breads 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 +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 in a kitchen towel. This way more of the evaporating humidity -stays inside of your breads. This makes sure your flatbreads stay +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 used when making corn tortillas. diff --git a/book/non-wheat-sourdough/non-wheat-sourdough.tex b/book/non-wheat-sourdough/non-wheat-sourdough.tex index c16877d..952f805 100644 --- a/book/non-wheat-sourdough/non-wheat-sourdough.tex +++ b/book/non-wheat-sourdough/non-wheat-sourdough.tex @@ -10,19 +10,19 @@ In this chapter you will learn how to make a basic sourdough bread using non-wheat flour. This includes all flour except spelt. 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 +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}. -For these flours including rye, emmer, and einkorn no gluten +For these flours including rye, emmer, and einkorn, no gluten development has to be done. This means there is no kneading, -no overfermentation, and no issues with making flat bread. +no over-fermentation, and no issues with making flat bread. The whole process is a lot easier. You mix the ingredients and wait for a certain period until the dough has reached the level of acidity that you like. Afterward, you shape the dough or pour it into a loaf pan. After a short proofing -period the bread can be baked. Due to the lack +period, the bread can be baked. Due to the lack of gluten development, the final bread will feature a denser crumb compared to wheat. @@ -39,20 +39,20 @@ be replaced with einkorn or emmer based on your preference. The following recipe will make you 2 loaves: \begin{itemize} - \item 1000g of whole rye flour - \item 800g of room temperature water (80 percent) - \item 200g of sourdough starter (20 percent) - \item 20g of salt (2 percent) + \item 1000 g of whole rye flour + \item 800 g of room temperature water (80 percent) + \item 200 g of sourdough starter (20 percent) + \item 20 g of salt (2 percent) \end{itemize} -The sourdough starter can be in an active or inactive stay. It could have +The sourdough starter can be in an active or inactive state. It could have stayed at room temperature for a week with no feedings and it would have been okay. It can come right out of the fridge and still it would be no problem. The dough is very forgiving. If you follow the suggested dough from the recipe you are making a relatively wet rye dough. It's so wet that it can only be made using a loaf pan. In case -you want to make free-standing rye bread consider reducing the hydration +you want to make freestanding rye bread, consider reducing the hydration to around 60 percent. \begin{figure}[!htb] @@ -65,13 +65,13 @@ to around 60 percent. Mix together all the ingredients with your hands. You can also opt for a spatula to simplify things. Rye flour itself is very sticky and unpleasant to mix by hand. The dough will stick -a lot to your hand. If you use a stiff starter it can be -easier to dissolve it in the dough's water. Once dissolved +a lot to your hands. If you use a stiff starter, it can be +easier to dissolve it in the dough's water. Once dissolved, add the other ingredients. \begin{figure}[!htb] \includegraphics[width=\textwidth]{sticky-hands} - \caption{Rye flour has a sugar molecule known as pentosans. These pentosans prevent + \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.} \label{fig:non-wheat-sticky-hands} @@ -79,37 +79,37 @@ add the other ingredients. The goal of the mixing process is to homogenize the dough. There is no need to develop any dough strength. Once you see that -your sourdough starter has been properly incorporated your +your sourdough starter has been properly incorporated, your dough is ready to begin bulk fermentation. You can bulk ferment the dough for a few hours up to -weeks. By extending the bulk fermentation time you increase +weeks. By extending the bulk fermentation time, you increase the acidity the final loaf is going to feature. After around -48 hours the acidity will no longer increase. This is because +48 hours, the acidity will no longer increase. This is because most of the nutrients have been eaten by your microorganisms. -You could let your dough sit for longer but it wouldn't alter the +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 -50 percent in size. If you are daring you can taste the dough +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 acidity will evaporate during the baking process. So the final loaf will not be as sour as the dough you are tasting. -Once you are happy with the acidification level proceed, divide -and shape your dough. Shaping might not be possible if you opt -for the wetter dough. In case you made a drier dough use as much +Once you are happy with the acidification level, proceed to dividing +and shaping your dough. Shaping might not be possible if you opt +for the wetter dough. If you made a drier dough, use as much flour as needed to dry the dough a little bit and form a dough ball. -There is no folding the dough. All you do is tucking it together +There is no folding the dough. All you do is tuck it together as much as is needed to apply the shape of your banneton. -For the wetter dough use a spatula and pour as much dough as +For the wetter dough, use a spatula and pour as much dough as needed into your greased loaf pan. \begin{figure}[!htb] \includegraphics[width=\textwidth]{crumb} \caption{The crumb structure of rye bread. By making a wetter - dough more water evaporates during the baking and thus the + dough, more water evaporates during the baking and thus the 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 @@ -132,21 +132,21 @@ 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 +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} for more details. One challenging aspect +\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 reached 92°C (197°F). I recommend -removing the bread from the loaf pan once you reached the desired +ready once the internal temperature reaches 92°C (197°F). I recommend +removing the bread from the loaf pan once you reach 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 loaf. You can bake as long as you like until you have achieved -your crust color of choice. The darker the more crunchy +your crust color of choice. The darker, the more crunchy 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. +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 almost daily basis. The effort required to make bread like diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index f1805b3..a5322c6 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -1,4 +1,4 @@ -In this chapter, you will learn about different +In this chapter you will learn about different methods of storing your bread. This way your bread can best be enjoyed at a later time. @@ -13,26 +13,26 @@ time. \section{Room temperature} The most common method is to store your bread -at room temperature. After taking a slice of bread +at room temperature. After taking a slice of bread, store your bread with the crumb facing side 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 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 +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 +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, +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. -Once your bread dried out you can run it under -your tap's water for around 10 to 15 seconds. +Once your bread has dried out, you can run it under +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 @@ -56,12 +56,12 @@ most bread boxes are not fully sealed. They allow some of the air to diffuse out of the container. This means that the bread will also slightly dry out. -When using a sealed bag such as a plastic bag the bread +When using a sealed bag such as a plastic bag, the bread will retain a lot of moisture. The bread will stay good for a longer period. However, at the same time, the crust will also lose its crispness. Some of the water diffuses -into the bag and is then re-absorbed by the crust. In case -you want the crisp crust the best option is to toast your +into the bag and is then re-absorbed by the crust. If +you want the crisp crust, the best option is to toast your bread. Another problem with storage containers is natural @@ -83,30 +83,30 @@ sources say that the bread dries out inside of the 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 -container. With a sealable zip lock bag +In my experience though, the trick is to use a sealable +container. With a sealable ziplock bag, the excess humidity will stay in the bag and ensures that the bread does not dry out as quickly. At room temperature, this would cause your bread to mold. At lower temperatures, the bread can stay good like this for -weeks. The crust however will lose its crispness and +weeks. The crust however, will lose its crispness and thus toasting is advised. \section{Freezing} Another great option for long-term storage is to use -your freezer. Slice the full bread and create portions +your freezer. Slice up the whole loaf and create portions that you can consume within a day. Store each portion in a separate container and place them inside your freezer. -When you want to eat fresh bread open one of the portions -in the morning and allow the bread to de-thaw over some +When you want to eat fresh bread, open one of the portions +in the morning and allow the bread to thaw over a few hours. This way you can easily remove the frozen-together slices. Proceed and toast the slices in your toaster or bake them in the oven until they have the crispness that you like. -This option is great for the very long-term storage. Personally +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 had no time to bake. diff --git a/book/troubleshooting/crumb-structures/crumb-structures.tex b/book/troubleshooting/crumb-structures/crumb-structures.tex index a2817c8..028226a 100644 --- a/book/troubleshooting/crumb-structures/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures/crumb-structures.tex @@ -1,5 +1,5 @@ \section{Debugging your crumb structure} -\label{section:debugging-crumb-strucuture} +\label{section:debugging-crumb-structure} The crumb structure of your bread provides insights on how well your fermentation process has gone. You can also spot common flaws @@ -14,7 +14,7 @@ that you can use to debug your baking process. \label{fig:crumb-structures-book} \end{figure} -\subsection{Perfect fermentation} +\subsection{Perfect fermentation}= \begin{figure} \includegraphics[width=\textwidth]{open-crumb} @@ -24,26 +24,26 @@ that you can use to debug your baking process. \end{figure} Of course the perfect fermentation is debatable and highly subjective. To -me the perfect sourdough bread features a crisp crust paired with a fluffy +me the perfect sourdough bread features a crisp crust paired with a fluffy, somewhat open crumb. This is the perfect balance of different consistencies when you take a bite. Some people are chasers of a very open crumb, meaning you have large pockets -of air (alveoli). It's subjective whether that's the style of bread that you like, -however to achieve it you need to ferment your bread dough perfectly on point. +of air (alveoli). It's subjective whether that's the style of bread that you like; +however, to achieve it you need to ferment your bread dough perfectly on point. It takes a lot of skill both in terms of mastering fermentation and technique to achieve a crumb structure like that. -Me personally I like a bread like that, just with a slightly less wild crumb. +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 -just enough open to make the bread very fluffy. To achieve the previously mentioned open crumb you +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 +dough, the more you are degassing your dough. Excess touching of the dough results in the dough's alveoli merging together. The crumb will not be as open. That's why achieving such a crumb works best if you only ferment -one dough at the same time. Normally if you have to preshape your dough, +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. +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, to achieve an as open crumb as possible. @@ -55,21 +55,21 @@ to achieve an as open crumb as possible. Now this is problematic when you want to -make multiple breads at the same time. Preshaping is essential as you are required -to divide your large bulk dough into smaller chunks. Without the preshaping -process you would end up with many non-uniform bread doughs. This technique is +make multiple loaves at the same time. Pre-shaping is essential as you are required +to divide your large bulk dough into smaller chunks. Without the pre-shaping +process, you would end up with many non-uniform bread doughs. This technique is also used when making ciabattas. They are typically not shaped. You only cut the bulk dough into smaller pieces, trying to work the dough as little as possible. -With preshaping you will converge your dough's alveoli into more of a honeycomb structure, -as large pockets of air will slightly converge. Similarly to the open crumb structure +With pre-shaping you will converge your dough's alveoli into more of a honeycomb structure, +as large pockets of air will slightly converge. Similarly to the open crumb structure, you also have to nail the fermentation process perfectly to achieve this crumb. A too long fermentation will result in gas leaking out of your dough while baking. -The honeycomb's won't be able to retain the gas. If you ferment for too short, +The honeycombs won't be able to retain the gas. If you ferment for too short a time, 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{Over-fermented} \label{sec:overfermented-dough} \begin{figure} @@ -78,8 +78,8 @@ of this bread compared to an open crumb. \label{fig:fermented-too-long} \end{figure} -When fermenting your dough for too long over time the protease enzyme starts to -break down the gluten of your flour. Furthermore the bacteria consumes the gluten +When fermenting your dough for too long of a time, the protease enzyme starts to +break down the gluten of your flour. Furthermore, the bacteria consumes the gluten in a process called {\it proteolysis} \cite{raffaella+di+cagno}. Bakers also refer to this process as {\it gluten rot}. The gluten that normally is normally trapping the \ch{CO2} created @@ -87,107 +87,107 @@ by the fermentation process of your microorganisms can no longer stay inside of the dough. It 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 bread doughs made out of low gluten flour like Einkorn. +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 -not as appreciated. However, me personally I really like the hearty strong taste. +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 +not as appreciated. 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. +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. -When trying to work with the dough you will notice that suddenly the dough feels +When trying to work with the dough, you will notice that suddenly the dough feels 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 very much. Furthermore +remove the dough from a banneton, the dough flattens out very much. 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. This way the dough wouldn't stick, despite being over fermented. 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 +If you are noticing, during a stretch and fold or during shaping, that your dough is suddenly overly sticky, then the best option is to use a loaf pan. Simply take your dough and toss it into a loaf pan. Wait until the dough mixture has increased -in size a bit again and then bake it. You will have a very well tasting sourdough +in size a bit again and then bake it. You will have a very good-tasting sourdough bread. If it's a bit too sour, you can just bake your dough for a longer period -of time to boil some of the acidity during the baking process. You can also use -your dough to setup a new starter and try again tomorrow. Lastly if you are hungry +of time to boil away some of the acidity during the baking process. You can also use +your dough to set up a new starter and try again tomorrow. Lastly, if you are hungry, you can simply pour some of your dough directly into a heated pan with a bit of -oil. You will be making delicious sourdough flat breads. +oil. You will be making delicious sourdough flatbreads. -To fix issues related to overfermentation you need to stop the fermentation process -earlier. What I like to do is to extract a small fermentation probe from my dough. -Depending on the volume increase of this probe I can mostly judge when my fermentation +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 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 happens on your -sourdough starter's composition of yeast and bacteria. The more bacterial fermentation +sourdough starter's composition of yeast and bacteria. The more bacterial fermentation, the faster your dough structure breaks down. Frequent feedings of your sourdough -starter will improve the yeast activity. Furthermore a stiff sourdough starter +starter will improve the yeast activity. Furthermore, a stiff sourdough starter might be a good solution too. The enhanced yeast activity will result in a more fluffy dough with less bacterial activity. A better yeast activity also will result in less acidity in your final bread. If you are a chaser of a very strong tangy -flavor profile then a stronger flour with more gluten will help. +flavor profile, then a stronger flour with more gluten will help. -\subsection{Underfermented} +\subsection{Under-fermented} \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.} + \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.} \label{fig:fermented-too-short-underbaked} \end{figure} This defect is also commonly referred to as {\it underproofed}. However underproofed -is not a good term as it only refers to having a too short period of time in the final -proofing stage of the bread making process. If you were to directly bake your bread -after a successful bulk fermentation stage you would not achieve this defect. +is not a good term as it only refers to having a too short a period of time in the final +proofing stage of the bread-making process. If you were to directly bake your bread +after a successful bulk fermentation stage, you would not achieve this defect. Proofing will make your dough a bit more extensible and allows your sourdough -to inflate the dough a bit more. When faced with an underfermented bread you +to inflate the dough a bit more. When faced with an underfermented bread, you already did something wrong during the bulk fermentation stage, or maybe also even before that with your sourdough starter. -A typical underfermented dough has very large pockets of air and is partially +A typical under-fermented dough has very large pockets of air and is partially wet and gummy in some areas of the dough. The large pockets can be compared -to making a non-leavened wheat or corn tortilla. As you bake the dough in your pan +to making a non-leavened wheat or corn tortilla. As you bake the dough in your pan, the water slowly starts to evaporate. The gas is trapped in the structure of the dough -and will create pockets. In case of a tortilla this is the desired behavior. -But when you observe this process in a larger dough you will create several -super alveoli. The water evaporates and the first alveoli form. Then at some point +and will create pockets. In case of a tortilla, this is the desired behavior. +But when you observe this process in a larger dough, you will create several +super alveoli. The water evaporates, and the first alveoli form. Then at some point, the starch starts to gelatinize and becomes solid. This happens first inside of the pockets as the interior heats up faster compared to the rest of the dough. Once all the starch -has gelatinized the alveoli holds its shape and no longer expands. During this +has gelatinized, the alveoli holds its shape and no longer expands. 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 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 a too short period +of air in your crumb. But in reality you fermented for too short a period of time. \begin{figure} \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} -In a properly fermented dough the alveoli help with the heat transfer throughout the dough. -From within the tiny many fermentation induced pockets the starch gelatinizes. With -an underfermented dough this heat transfer does not properly work. Because of that +In a properly fermented dough, the alveoli help with the heat transfer throughout the dough. +From within the many tiny fermentation-induced pockets, the starch gelatinizes. With +an under-fermented dough, this heat transfer does not properly work. Because of that you sometimes have areas which look like raw dough. Bakers refer to this as a very gummy structure sometimes. Baking your dough for a longer period of time would also properly gelatinize the starch in these areas. However, then other parts of your bread might be baked too long. -To fix issues related to underfermentation you simply have to ferment your dough +To fix issues related to under-fermentation, you simply have to ferment your dough for a longer period of time. Now there is an upper limit to fermentation time as your flour breaks 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 @@ -196,7 +196,7 @@ To achieve that you can try to make your sourdough starter more active. This ca 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, use a 1:5:5 ratio to feed your starter. That would be 10 grams of existing starter, -50 grams of flour, 50 grams of water for instance. To boost your yeast even more you can +50 grams of flour, 50 grams of water for instance. To boost your yeast even more, you can consider making a stiff sourdough starter. The stiff sourdough starter will boost your yeast activity. The bacteria produces mostly acid. The more acidity is piled up, the less active your yeast is. The stiff sourdough starter @@ -211,18 +211,18 @@ enables you to start your dough's fermentation with yeast dominated activity. \label{flat-bread} \end{figure} -When a dough flattens out quite a lot during the baking process chances are +When a dough flattens out quite a lot during the baking process, chances are that you did not create enough dough strength. This means your gluten matrix hasn't been developed properly. Your dough is too extensible and flattens out 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 +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 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 -right away. This concept is commonly used for no-knead style sourdough. Alternatively you +right away. This concept is commonly used for no-knead style sourdough. Alternatively, you can also perform more stretch and folds during the bulk fermentation process. Each stretch and fold will help to strengthen the gluten matrix and make a more elastic dough. The last option to fix a dough with too little dough strength is to shape your dough tighter. @@ -236,25 +236,25 @@ The last option to fix a dough with too little dough strength is to shape your d \end{figure} This is a common mistake that has happened to me a lot. When you bake your dough -at a too hot temperature you block your dough's expansion. The starch gelatinizes -and becomes more and more solid. At around 140°C (284°F) the maillard reaction +at too hot of a temperature, you block your dough's expansion. The starch gelatinizes +and becomes more and more solid. At around 140°C (284°F) the Maillard reaction starts to completely thicken your bread dough's crust. This is similar to baking -your bread dough without steam. As the internal dough's temperature heats up +your bread dough without steam. As the internal dough's temperature heats up, more and more water evaporates, gas expands and the dough is being pushed upwards. -Once the dough reaches the crust it can no longer expand. The alveoli merge -into larger structures close to the surface of the dough. By baking too hot -you are not achieving the ear which adds extra flavor. Furthermore your crumb +Once the dough reaches the crust, it can no longer expand. The alveoli merge +into larger structures close to the surface of the dough. By baking too hot, +you are not achieving the ear which adds extra flavor. Furthermore, your crumb is not as fluffy as it could be by restricting its expansion capabilities. -If you have an extensible dough with high hydration baking too cold will result +If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is -essential for the dough to hold it's structure. After conducting several -experiments it seems that my sweet spot for maximum oven spring seems to be +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 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. +turn the fan off, consider using a Dutch oven. \subsection{Baked with too little steam} @@ -265,17 +265,17 @@ turn the fan off, consider using a dutch oven. \label{no-steam} \end{figure} -Similarly to baking too hot when baking without enough steam your dough's crust +Similarly 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 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. -The steam essentially prevents the maillard reaction from happening too quickly +The steam essentially prevents the Maillard reaction from happening too quickly on your crust. That's why steaming during the first stages of the bake is so important. The steam keeps the temperature of your crust close to around 100°C (212°F). Achieving steam -can be done by using a dutch oven, an inverted tray and or a bowl of boiling water. +can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water. You might also have an oven with a built-in steam functionality. All the methods work, it depends on what you have at hand. My default go-to method is an inverted tray on top of my dough, paired with a bowl full of boiling water towards the bottom @@ -285,21 +285,21 @@ 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 can thus through convection heat up the surface of your dough faster. I tested this by using an apple inside of -a dutch oven. Then I would use a barbecue thermometer with a probe directly at the surface. +a Dutch oven. Then I would use a barbecue thermometer with a probe directly at the surface. I would then change the steaming methods to plot how quickly the temperature close to the surface of the dough changes. I tried to use 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 +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 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 +the surface of the apple a lot quicker. When replicating this with a bread dough, I would achieve less oven spring. \begin{figure}[h] @@ -312,11 +312,11 @@ I would achieve less oven spring. \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 -commit this mistake when using a dutch oven as steaming method paired with relatively -large ice cubes. After talking with other bakers using the same dutch oven, it seems -that mine (around 80g) were 4 times as heavy as the ones other bakers would use (20g) +Generally though, achieving too much steam is relatively challenging. I could only +commit 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 ice cubes (around 80g) were 4 times as heavy as the ones other bakers would use (20g). diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index c21cd60..a44b076 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -1,28 +1,28 @@ \section{Baking in the tropics} -Depending on the temperature your fermentation speed adapts. -In a warmer environment everything is faster. In a colder -environment everything is slower. +Depending on the temperature, your fermentation speed adapts. +In a warmer environment, everything is faster. In a colder +environment, everything is slower. This includes the speed at which your sourdough ferments the dough but also the speed of enzymatic reactions. The amylase and protease enzymes work faster, making more sugars available and degrading the gluten proteins. -At around 22°C in my kitchen my bulk fermentation is ready +At around 22°C (72°F) in my kitchen my bulk fermentation is ready after around 10 hours. I am using around 20 percent of sourdough -starter based on the flour. In summer times the temperatures -in my kitchen sometimes increase to 25°C. In that case +starter based on the flour. In summertime the temperatures +in my kitchen sometimes increase to 25°C (77°F). In that case I am reducing the sourdough starter to around 10 percent. -If I wouldn't do that my fermentation would be done after +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 are easily running into issues of overfermentation. +that you are easily running into issues of over-fermentation. Finding the perfect sweet spot between fermenting enough and not too much is becoming 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 ambient temperature things are way faster. Your bulk +30°C (86°F), ambient temperature things are much faster. Your bulk 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 @@ -40,12 +40,12 @@ 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. -When making a dough try to use the same water temperature +When making dough, try to use the same water temperature as your ambient temperature. Assuming that the temperature will climb to 30°C, try to start your dough directly with 30°C water. This means that you can carefully rely on -a small fermentation probe that visualizes your fermentation -progress. The probe only works reliably if your dough temperature +a small fermentation sample that visualizes your fermentation +progress. The sample only works reliably if your dough temperature is equal to your ambient temperature. Else the sample heats up or cools down faster. So tread carefully when using the sample in this case. It's always better to stop @@ -59,24 +59,24 @@ 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 fermentation at a pH of around 4.1. Please don't just -follow my pH value, it's very individual. Keep measuring +follow my pH value; it's very individual. Keep measuring with different doughs to find out a value that works for you. \section{My bread stays flat} A flat bread is in most cases related to your gluten -network breaking down fully. This is not bad, this -means you are eating a fully fermented food. However -from a taste and consistency perspective it might be +network breaking down fully. This is not bad; this +means you are eating a fully fermented food. However, +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 -breads would turn out so flat. Rye has gluten yes, but +breads would turn out so flat. Yes, rye has gluten, but small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}. prevent the dough from developing a gluten network like you can -do with wheat. Your efforts are in vain, your dough will -stay flat. Only spelt and wheat based doughs have the capability +do with wheat. Your efforts are in vain, and your dough will +stay flat. Only spelt- and wheat-based doughs have the capability to retain the \ch{CO2} created by the fermentation. In most cases something is probably off with your @@ -93,18 +93,18 @@ Even better could be the use of a stiff sourdough 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 towards the end +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 +I explained more about over-fermented 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 +Furthermore, a stronger flour containing more gluten will help you to push the fermentation further. This is because your flour contains more gluten and will -take longer to be broken down by your bacteria. Ultimately -if fermented for too long your dough is also going +take longer to be broken down by your bacteria. Ultimately, +if fermented for too long, your dough is also going to be broken down and will become sticky and flat. To debug whether the excess bacterial fermentation is the issue, @@ -116,30 +116,30 @@ the smell of the dough. It shouldn't be too pungent. \section{I want more tang in my bread} -To achieve more tang in your sourdough bread you have +To achieve more tang in your sourdough bread, you have to ferment your dough for a longer period of time. Over time the bacteria will metabolize most of the ethanol created by the yeast in your dough. The bacteria mostly produces lactic and acetic acid. Lactic acid -is chemically more sour than acetic acid but sometimes -not achieved as sour. In most cases a longer fermentation +is chemically more acidic than acetic acid but sometimes +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 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 use a flour that contains at least 12 percent protein. -Generally the more protein the longer you can ferment your dough. +sunny conditions. Because of that, stronger flours tend +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. Another option to achieve a more sour flavor could be to use a starter that produces more acetic acid. Based on my own experience, most of my pure rye starters produced stronger acetic -notes. Chemically the acetic acid isn't as sour, but when tasting +notes. Chemically, the acetic acid isn't as sour, but when tasting it will seem more sour. Make sure to use a starter that is at a hydration of around 100 percent. Acetic acid production -requires oxygen. A too liquid starter tends to favor lactic +requires oxygen. A too-liquid starter tends to favor lactic acid production because the flour is submerged in water, no oxygen can reach the fermentation after a while. @@ -149,29 +149,29 @@ oxygen can reach the fermentation after a while. \label{fig:parbaked-bread} \end{figure} -Another more easier option could be to bake your sourdough +Another easier option could be to bake your sourdough 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 +to customers. Once you receive it, you just bake it again 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 +tasting bread. After investigating a bit more, it became crystal clear. By baking the bread twice you don't boil as much of the acid during the baking process. Water -evaporates at around 100°C while acetic acid boils at -118°C and lactic acid at 122°c. After baking for 30 minutes -at around 230°C some of the water has started to evaporate, -but not all the acid yet. If you were to continue to bake more +evaporates at around 100°C (212°F) while acetic acid boils at +118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30 minutes +at around 230°C (446°F) some of the water has started to evaporate, +but not all the acid yet. If you were to continue to bake, more and more of the acid would start to evaporate. Now if you were to stop baking after 30 minutes, you would typically have reached -a core temperature of around 95°C. Your dough would need +a core temperature of around 95°C (203°F). Your dough would need to be cooled down again to room temperature. The crust would -still be quite pale. Then A couple of hours later you start +still be quite pale. Then a couple of hours later, you start to bake your dough again. Your crust would become nice and dark featuring delicious aroma. The aroma is coming from the -maillard reaction. However the core of your dough still won't -exceed the 118°C required to boil the acid. Overall your +Maillard reaction. However, the core of your dough still won't +exceed the 118°C required to boil the acid. Overall, your bread will be more sour. The enhanced acidity also helps to prevent pathogens from entering your bread. The bread will be good for a longer period of time. That's why @@ -186,38 +186,38 @@ is personal preference. To achieve a less sour bread you need to ferment for a shorter period of time. The yeast produces \ch{CO2} and ethanol. Both yeast and bacteria consume the sugars released by the amylase enzyme -in your dough. When the sugar is rare bacteria starts to +in your dough. When the sugar is depleted, bacteria starts to consume the leftover ethanol by the yeast. Over time more -and more acidity is created making a more sour dough. +and more acidity is created, making a more sour loaf. Another angle at this would be to change the yeast/bacteria ratio of your sourdough. You can start the fermentation with -more yeast and less bacteria. This way for the same given -volume increase of your dough you will have less acidity. +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}. -To shift the tides even further a real game changer +To shift the tides even further, a real game changer to 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 will not as sour for a given volume increase. I tested this -by putting condoms over different glas jars. I used +by putting condoms 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 starter. The stiff starter by far created the most \ch{CO2} compared to the other starters. The balloons were inflated the most. \cite{stiff+starter} -Another non conventional approach could be to add baking +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} \section{Fixing a moldy sourdough starter} -First of all - making a moldy sourdough starter is very difficult. +First of all, making a moldy sourdough starter is very difficult. It's an indicator that something might be completely off in your starter. Normally the symbiosis of yeast and bacteria does not allow external pathogens such as mold to enter your sourdough starter. @@ -229,34 +229,34 @@ is essentially pickled bread. 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 +mold spores. When beginning a sourdough starter, all the microorganisms start to compete by metabolizing the -flour. Mold can sometimes win the race and out compete +flour. Mold can sometimes win the race and outcompete the natural wild yeast and bacteria. In that case simply try cultivating your sourdough starter again. If it molds -again it might be a very moldy batch of flour. Try a different +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 mold unless the conditions of the starter change. I have seen mold appearing when the starter is stored -in the fridge and the surface dried out. Also sometimes on the -edges of your starter's container. Typically in areas where no active +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 +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 contain millions of microorganisms. Mold favors aerobic conditions. This means that air is required in order for the mold fungus to grow. Another technique that has worked for me was to convert my sourdough starter into a liquid starter. This successfully shifted my starter from acetic acid production to lactic acid production. -Acetic acid similarly to mold requires oxygen to be produced. After -submerging the flour with water over the time the lactic acid bacteria -out competed the acetic acid bacteria. This is a similar concept to pickled -foods. By doing this you are essentially killing all alive mold fungi. You +Acetic acid, similarly to mold, requires oxygen to be produced. After +submerging the flour with water, over time the lactic acid bacteria +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 -less and less. Furthermore it seems that lactic acid bacteria produce +fewer and fewer. Furthermore, it seems that lactic acid bacteria produce metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria} \begin{figure}[!htb] @@ -267,10 +267,10 @@ metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria} \label{fig:fungi-lactic-acid-interactions} \end{figure} -To pickle your starter simply take a bit of your existing starter (5 grams for +To pickle your starter, simply take a bit of your existing starter (5 grams for instance). Then feed the mixture with 20g of flour and 100g of water. You have created a starter a hydration of around 500 percent. Shake the mixture vigorously. -After a few hours you should start seeing most of the flower near the bottom +After a few hours you should start seeing most of the flour near the bottom of your container. After a while most of the oxygen from the bottom mixture 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 @@ -282,51 +282,51 @@ to a hydration of 100 percent the mold should have been eliminated. Please note more tests should be conducted on this topic. It would be nice to really carefully analyze the microorganisms before the pickling and after. -\section{My bread flattens out removing it from the banneton} +\section{My bread flattens out when removing it from the banneton} -After removing your dough from the banneton your dough will always +After removing your dough from the banneton, your dough will always flatten out a bit. That's because over time your gluten network 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. +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 +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 +where I explain about over-fermented 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 starting baking I combatted this with rice flour. +When starting baking I combated this with rice flour. It works but might be a false friend. I gently rub my dough with a bit of non-rice flour before placing it in -the banneton. Now then the dough starts to stick to the banneton +the banneton. Now if the dough starts to stick to the banneton 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 super delicious if you love tangy bread. +The dough won't be as fluffy but it will be super delicious if you love tangy bread. -If you own a pH meter take a note of your dough's pH before baking. +If you own a pH meter, take a note of your dough's pH before baking. This will allow you to better judge your dough throughout the fermentation process. \section{My bread flattens out during shaping} Similarly to a dough flattening out after removing it from the banneton, -a flattened dough after shaping is also a possible sign of overfermentation. +a flattened dough after shaping is also a possible sign of over-fermentation. When you try to shape the dough, can you easily tear pieces from the dough? -If yes, you have definitely overfermented your dough. If not it might just +If yes, you have definitely over-fermented your dough. If not, it might just be a sign that you have not created enough dough strength for your dough. -A ciabatta for instance is a dough that tends to flatten out a bit after shaping. +A ciabatta, for instance, is a dough that tends to flatten out a bit after shaping. -If your dough is not possible to be shaped at all use a greased loaf pan +If your dough is not able to be shaped at all, use a greased loaf pan to rescue your dough. You can also cut a piece of the dough and use it as the starter for your next dough. Your sourdough dough is essentially just a gigantic starter. \section{Liquid on top of my starter} -Sometimes a liquid in many cases black liquid gathers on top +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 bakers recommending to discard the starter because of this liquid. @@ -335,7 +335,7 @@ 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 less than the water and float on top. Furthermore dead microorganisms -float in this liquid. This liquid is not a bad thing, it's actively +float in this liquid. This liquid is not a bad thing; it's actively protecting your sourdough starter from aerobic mold entering through the top. @@ -348,8 +348,8 @@ the top. Simply stir your sourdough starter to homogenize the hooch back into your starter. The hooch will disappear. Then use a little bit of -your sourdough starter to setup the starter for your next bread. -Once hooch appears your starter has likely fermented for a long +your sourdough starter to set up the starter for your next bread. +Once hooch appears, your starter has likely fermented for a long period of time. It might be very sour. This state of starter is excellent to make discard crackers or a discard bread. Don't throw anything away. Your hooch is a sign that you have a long fermented @@ -362,7 +362,7 @@ Your sourdough starter has likely produced a lot of acetic acid. Acetic acid is essential when creating vinegar. Once no additional food is left some of your starter's bacteria will consume ethanol and convert it into acetic acid. Acetic acid has a very pungent smell. -When tasting acetic acid the flavor of your bread is often perceived +When tasting acetic acid, the flavor of your bread is often perceived as quite strong. \begin{figure}[!htb] @@ -372,18 +372,18 @@ as quite strong. \label{fig:ethanol-oxidation} \end{figure} -This is nothing bad. But in case you would like to change -the flavor of your final bread consider converting +This is nothing bad. But if you would like to change +the flavor of your final bread, consider converting your sourdough starter into a liquid starter. This will -help to prioritize lactic acid producing bacteria. +help to prioritize lactic acid-producing bacteria. 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 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 +This starter is excellent when you want to make a very hearty, +strong-tasting bread. A pure rye bread tastes excellent when made with such a starter. The flavor when taking a bite is incredible. It nicely plays with soups as well. Just take a bit of this bread and dip it in your soup. @@ -400,33 +400,33 @@ by another process known as {\it caramelization}. Each color of crust offers the taster a different aroma. What happens quite often is that the crust becomes chewy after a day. -Sometimes when baking in the tropics with high humidity the +Sometimes when baking in the tropics with high humidity, the crust only stays in this stage for a few hours. Afterwards -the crust becomes chewy. It's no longer as crisped compared +the crust becomes chewy. It's no longer as crisp compared to the moment after baking. Your dough still contains moisture. 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. +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 +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} Sometimes when touching your dough after a long fermentation -it completely tears apart. This could be for 2 reasons. It might +it completely tears apart. This could be for two reasons. It might be that the bacteria completely consumed the gluten of your flour. -On the other hand over time your gluten network automatically +On the other hand, over time your gluten network automatically degrades. This is the protease enzyme converting the gluten network into smaller amino acids the seedling can use as building blocks for its growth. This process starts to happen -the moment you mix flour and water. The longer your dough sits +the moment you mix flour and water. The longer your dough sits, the more gluten is broken down. As the gluten holds the -wheat dough together your dough will ultimately tear. +wheat dough together, your dough will ultimately tear. \begin{figure}[!htb] \includegraphics[width=1.0\textwidth]{tearing-dough} @@ -445,33 +445,33 @@ will activate them again. In this case the dough did not ferment fast enough before the protease broke down the gluten. By activating your microbes they will start to reproduce and increase in quantity for as long as there is food available. But this process -in my case was not fast enough. After around 24 hours the whole +in my case was not fast enough. After around 24 hours, the whole dough just started to completely tear apart. The whole process was further -accelerated by me using whole wheat flour. Whole wheat +accelerated by my using whole wheat flour. Whole wheat contains more enzymes than white flour. -To fix this try to make sure that your sourdough starter is lively +To fix this, try to make sure that your sourdough starter is lively and active. Simply apply a couple of more feedings in advance before making your dough. This way your dough becomes ready to shape before it has completely broken down. \section{My sourdough starter is too sour} -A too sour sourdough starter will cause problems during +A too-sour sourdough starter will cause problems during the fermentation. Your fermentation will be more on the bacterial side, rather than the yeast side. This means -you will likely create a more tangy dough which isn't +you will likely create a more tangy loaf which isn't 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 +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. +is off, the first thing to check is your sourdough starter. Note the smell of your starter. Does it smell very sour? Taste a bit of your starter too. How sour does it taste? -Over time every starter becomes more and more sour the longer +Over time, every starter becomes more and more sour the longer you wait. But sometimes your starter becomes sour too fast. In this case apply daily feedings to your starter. Reduce the amount of old starter that you use to feed. A ratio @@ -502,21 +502,20 @@ balanced fermentation in the main dough. The doubling in size metric should be taken with a grain of salt when judging your starter. Depending on the flour -you use to feed the starter different levels +you use to feed the starter, different levels of its rising can be expected. For instance, if you use rye flour then only very little gas from the fermentation can be retained inside the starter. In consequence, your sourdough starter will not rise as much. It -could be in a healthy shape -though. If you use wheat flour with less gluten +could still be in healthy shape. If you use wheat flour with less gluten, the starter will not rise as -much too. The reason is that you have a weaker +much either. The reason is that you have a weaker gluten network resulting in more gas dispersing out of your dough. -That being said it is recommended that you develop +That being said, it is recommended that you develop your volume increase metric. Your starter will increase in size and then ultimately lose structure @@ -527,20 +526,20 @@ you should use your starter. This could be a percent or 200 percent. It is always better to use the starter a little bit too early rather than too late. If you use the -starter later reduce the +starter later, reduce the quantity that you use. If the recipe calls for a 20 percent starter quantity, use only 10 percent starter in that case. Your starter will regrow in your main dough. -On top of relying on the size increase start +On top of relying on the size increase, start taking note of your starter's smell. Over time you will be able to judge its fermentation state based on the -smell. The stronger the smell becomes the further +smell. The stronger the smell becomes, the further your dough has fermented. -This is a sign that you should use fewer starters +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}" @@ -561,7 +560,7 @@ of the autolysis while eliminating disadvantages such as having to knead the dough multiple times. The autolysis only makes sense when you might -bake a fast fermenting yeast-based dough with a +bake a fast-fermenting yeast-based dough with a high yeast inoculation rate. But even in that case you could just lower the amount of yeast to fermentolyse rather than autolyse. @@ -593,7 +592,7 @@ ciabatta-style loaf. When converting your starter to a liquid starter you are permanently altering the microbiome of your starter. -You can not go back once you eliminated acetic +You cannot go back once you have eliminated acetic acid-producing bacteria. So it is recommended to keep a backup of your original starter. @@ -601,7 +600,7 @@ A downside to the liquid starter is the overall enhanced bacterial activity. This means the baked bread will have more acidity (but milder). The dough will degrade faster during fermentation. For this reason, you -will need to use strong high gluten flour when using +will need to use strong high-gluten flour when using this type of starter. You can read more about the liquid starter @@ -610,24 +609,24 @@ in section \ref{section:liquid-starter} \section{My new starter doesn't rise at all} Make sure that you use unchlorinated water. -In many areas of the world tap water has +In many areas of the world, tap water has chlorine added to kill microorganisms. If that's -the case in your region bottled spring water will +the case in your region, bottled spring water will help. -Make sure to use whole flour (whole wheat, whole rye, etc.). +Make sure to use whole grain flour (whole wheat, whole rye, etc.). These flours have more natural wild yeast and bacterial contamination. Making a starter from just white flour sometimes doesn't work. Try to use organic unbleached flour to make the starter. Industrial flour can sometimes -be treated too much with fungicides. +be treated with fungicides. \section{I made a starter, it rose on day 3 and now not anymore} -This is normal. As your starter is maturing different +This is normal. As your starter is maturing, different microorganisms are activated. Especially during -the first days of the process bad microbes +the first days of the process, bad microbes like mold can be activated. These cause your starter to rise a lot. With each subsequent starter-feeding, you select the microbes that are best @@ -639,9 +638,9 @@ great discard bread out of it. So just keep going and don't give up. The first big rise is an indicator that you are doing everything -right. Based on my experience it takes around 7 +right. Based on my experience, it takes around 7 days to grow a starter. As you feed your starter -more and more it will become even better at fermenting +more and more, it will become even better at fermenting 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. @@ -656,42 +655,42 @@ 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 +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 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. -With the lower hydration dough handling becomes easier and you have more yeast -fermentation, resulting in lower overfermentation risk. +With the lower hydration, dough handling becomes easier and you have more yeast +fermentation, resulting in lower over-fermentation risk. \section{What's the best stage to incorporate inclusions (seeds) into the dough?} You can include seeds directly at the start when mixing the dough. If you use whole seeds such as wheat or rye kernels, soak them in water overnight and then rinse them before adding them to the dough. This makes sure that they -are not crunchy and soft enough when eating the bread. If you forgot to soak +are not crunchy and are soft enough when eating the bread. If you forgot to soak them you can cook the seeds for 10 minutes in hot water. Rinse them with cold water before adding them to your dough. -If you want to sweeten the dough your best option is to add sugar during the +If you want to sweeten the dough, your best option is to add sugar during the shaping stage. Initial sugar is typically fermented and no residual sugar remains. Adjust your shaping technique a little bit and spread your sugar -mixture over a flattened-out dough. You can then roll the dough together +mixture over a flattened-out dough. You can then roll the dough together, incorporating layers of sugar. -\section{My dough sample (aliquot) doesn't rise, what's wrong?} +\section{My dough sample (aliquot) doesn't rise. What's wrong?} -If you see that your dough rises in size but your aliquot doesn't chances -are that both are fermenting at a different speed. This can often +If you see that your dough rises in size but your aliquot doesn't, chances +are that both are fermenting at different speeds. This can often happen when the temperature in your kitchen changes. The aliquot is more susceptible to temperature changes than the main dough. -Because the sample is smaller in size it will heat up or cool down +Because the sample is smaller in size, it will heat up or cool down faster. For this reason, you must use room-temperature water when making your dough. By having the same temperature in both the sample -and your dough you make sure that both ferment at the same rate. +and your dough, you make sure that both ferment at the same rate. If the temperature in your room changes significantly during the day, your best option is to use a see-through container. Mark the container to properly diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 8e2f8e8..4f7efe2 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1,39 +1,39 @@ In this chapter, you will learn how to make -free-standing wheat sourdough bread. +freestanding wheat sourdough bread. \begin{figure}[!htb] \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} - \caption{A free-standing sourdough bread next to bread made in a loaf pan. - Free-standing sourdough is considered the supreme discipline of sourdough bread by many bakers. + \caption{A freestanding sourdough bread next to bread made in a loaf pan. + Freestanding sourdough is considered the supreme discipline of sourdough bread by many bakers. } \end{figure} -Free-standing sourdough bread is my favorite +Freestanding sourdough bread is my favorite type of bread. It combines a great crunchy crust, superb flavor, and a soft fluffy crumb. This is the type of bread -that is being inhaled by my friends and family. Unfortunately +that is being inhaled by my friends and family. Unfortunately, making this type of bread requires a lot more effort, patience, and technique than other types of bread. You have to perfectly -balance the fermentation process. You can not ferment for too +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 +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. +information was one of my main motivations to start The Bread Code. My key learning was that there 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 that can bake bread +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 bread to 100 loaves of bread. +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. @@ -54,7 +54,7 @@ this process is to manage the fermentation process properly. For this, the basis is to have an active and healthy sourdough starter. -Once your starter is ready you proceed to mix all the ingredients. +Once your starter is ready, you proceed to mix all the ingredients. You want to homogenize your sourdough starter properly. This way you ensure an even fermentation across your whole dough. @@ -62,13 +62,13 @@ After a short break, you will proceed and create dough strength. Kneading will create a strong gluten network. This is essential to properly trap the \ch{CO2} created during the fermentation. -Once you kneaded the bulk fermentation starts. Bulk fermentation -because you typically ferment multiple doughs together in one bulk. +Once you've kneaded, the bulk fermentation starts. It is called bulk fermentation +because you typically ferment multiple loaves together in one bulk. Understanding when to stop this step will take some practice. But nothing to worry about, you will learn the exact signs to look out for. Once this is completed you need to divide your large blob of -dough into smaller pieces and preshape each piece. This allows +dough into smaller pieces and pre-shape each piece. This allows you to apply more dough strength and shape more uniform loaves. The proofing stage follows where you finish the fermentation process. @@ -99,34 +99,34 @@ main dough. \caption{The process to check your sourdough starter when making wheat-based doughs. In practice I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to - 60 percent. So you would have half the shown water quantities. I.e. if the chart shows 100g of water, use 50 to 60g of water + 60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water for your stiff starter.} \label{fig:process-starter-wheat-sourdough} \end{figure} Generally, think of the dough you are mixing as a big starter with salt. -After mixing all the ingredients you have a green field environment again. +After mixing all the ingredients, you have a green field environment again. The yeast and bacteria start to fight again to outcompete each other. -There is plenty of food available and they all do their best to win. -Depending on the starter you mix into your dough some of the microorganisms +There is plenty of food available, and they all do their best to win. +Depending on the starter you mix into your dough, some of the microorganisms might have an advantage over others. The first option to achieve a good balance is to apply feedings. -If your starter hasn't been fed in a long period the +If your starter hasn't been fed in a long period, the bacteria dominate. This happens if your starter has been -sitting unused in the fridge for instance. As more and more -acidity piles up the environment is becoming more and more hostile +sitting unused in the fridge, for instance. As more and more +acidity piles up, the environment is becoming more and more hostile to the yeast. The lactic acid bacteria tolerate this environment 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, +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 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 (10g for instance), 1 part of flour, +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 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 @@ -150,10 +150,10 @@ 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 +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 +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 @@ -164,9 +164,9 @@ the fermentation. As explained earlier there is a limit to fermentation times as your dough naturally breaks down. 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 +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 one 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 @@ -179,7 +179,7 @@ activity and judge its state. \section{Ingredients} -All you need to make great sourdough bread is flour water and salt. You +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 of whole wheat flour to the mix. You could also make this recipe with 100 percent @@ -192,59 +192,59 @@ flour you will speed up the whole fermentation process. 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 free-standing loaf with sourdough. +when trying to bake a freestanding loaf with sourdough. Find below an example recipe for 1 loaf including baker's math calculation: \begin{itemize} - \item 400g of bread flour - \item 100g of whole wheat flour - \item \textbf{500g of flour in total} - \item 300g-450g of room temperature water (60 percent up to 90 percent). More on + \item 400 g of bread flour + \item 100 g of whole wheat flour + \item \textbf{500 g of flour in total} + \item 300 g-450 g of room temperature water (60 percent up to 90 percent). More on this topic in the next chapter. - \item 50g of stiff sourdough starter (10 percent) - \item 10g of salt (2 percent) + \item 50 g of stiff sourdough starter (10 percent) + \item 10 g of salt (2 percent) \end{itemize} In case you want to make more bread simply increase the quantities based on -how much flour you have. Let's say you have 2000g of flour available. The -recipe would look like this. +how much flour you have. Let's say you have 2000 g of flour available. The +recipe would look like this: \begin{itemize} - \item 1800g of bread flour - \item 200g of whole wheat flour - \item \textbf{2000g of flour, equalling 4 loaves} - \item 1200g up to 1800g of room temperature water (60 to 90 percent) - \item 200g of stiff sourdough starter (10 percent) - \item 40g of salt (2 percent) + \item 1800 g of bread flour + \item 200 g of whole wheat flour + \item \textbf{2000 g of flour, equaling 4 loaves} + \item 1200 g up to 1800 g of room temperature water (60 to 90 percent) + \item 200 g of stiff sourdough starter (10 percent) + \item 40 g of salt (2 percent) \end{itemize} -This is the beauty of baker's math. Simply recalculate the percentages and you -are good to go. If you are unsure about how this works please check out the +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. \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 -internet and my dough never looked like the dough shown in the recipe. +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. -When a seed gets into contact initially the outer layers soak up the water. +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. The higher the -protein value the more water can be used. +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 -is the dough's improved extensibility. The wetter the dough the easier it is +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 -shape for a longer period. To visualize this think of your extensible +shape for a longer period. To visualize this, think of your extensible dough as a balloon. The stiff dough is like a car tire. The yeast has a much harder time inflating the car tire compared to the balloon. That’s because the rubber of the car tire is much less extensible. @@ -255,36 +255,37 @@ be visually bigger and offer an airier more open crumb structure. While this might sound great, the high hydration causes several side effects. \begin{enumerate} - \item Your dough becomes more difficult to handle. Your dough will be stickier + \item Your dough becomes more difficult to handle. Your dough will be stickier. \item Your dough has to be kneaded for longer to build a proper gluten network. \item During the fermentation your dough might become too extensible and lose - some of the dough strength. To circumvent this stretch and folds are applied - compared to regular dough. + some of the dough strength. To circumvent this, stretch and folds are applied + compared to regular dough, requiring you to invest a lot more work. \item Shaping becomes much more of a hassle as the dough is very sticky. \item The dough can stick to the banneton a lot easier while proofing. - \item If you wait too long during proofing the dough won't have enough strength - left to pull upwards and stay flat. - \item Generally the higher the water content the more bacterial fermentation you + \item If you wait too long during proofing, the dough won't have enough strength + left to pull upwards and will stay flat. + \item Generally, the higher the water content, the more bacterial fermentation you have. Thus a wetter dough will reduce gluten faster than a stiffer dough. This is why you have to start the fermentation with a sourdough starter in perfect shape. Bakers use a process called autolysis to shorten the main fermentation time to circumvent this. \item The crumb, in the end, might be perceived as somewhat sticky. It still - contains a lot of water. Personally, I love this crumb, but this is a personal - choice. + contains a lot of water. I love this crumb, but this comes down to personal + taste. \end{enumerate} -To achieve a high-hydration dough it is best to slowly add water to +To achieve a high-hydration dough, it is best to slowly add water to your dough. Start with 60 percent hydration, then slowly add a bit more water. Knead 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 to a hydration of 80 percent. This +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 +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. @@ -297,29 +298,29 @@ Slowing the fermentation process is easy. Use less sourdough starter or ferment in a cooler environment. There are two reasons for the slow fermentation advantages. -As explained earlier both the protease enzyme and bacteria break down your -gluten network. So as fermentation progresses your dough will automatically +As explained earlier, both the protease enzyme and bacteria break down your +gluten network. So as fermentation progresses, your dough will automatically become more extensible. This is because the rubber layers of your car tire 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 +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 -with a fast fermenting yeast dough (1 percent dry yeast based on flour). The +with a fast-fermenting yeast dough (1 percent dry yeast based on flour). The crumb of such a dough is never as open as a dough made with sourdough. Furthermore, the protease enzyme -can not do its job within such a short fermentation period. +cannot do its job within such a short fermentation period. Large industrial bakeries add active malt which contains a lot more enzymes. This way the time required to make the dough is shortened. You will most likely find malt as an ingredient in supermarket bread. It is a great hack. The baked turbo fermentation bread will feature a relatively dense and not fluffy crumb. That is because only very little gluten is broken down when -finishing the fermentation period in 1 hour. If you were to slow down things +finishing the fermentation period in 1 hour. If you were to slow things down, the dough would look completely different. -Try this again and use way less yeast. This is the +Try this again and use much less yeast. This is the secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the dough. My default pizza recipe calls for around 150 milligrams of dry yeast per kilogram of flour. Give it a shot yourself the next time you @@ -328,37 +329,37 @@ The difference is incredible. You will have made bread with a much more fluffy and open crumb. The flavor of the dough is drastically improved. Your crust becomes crisper and features a better taste. This is because amylases have converted your starches into simpler sugars which brown better during baking. -If you take away one learning from this book, it is that slow fermentation is +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. 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. +Again, this is a highly subjective value that works for my flour. -If you are just getting started with a new batch of flour +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 100g of flour. Add different slightly increasing +Make 5 bowls with each 100 g of flour. Add different slightly increasing water amounts to each of the bowls. \begin{itemize} - \item 100g of flour, 55g of water - \item 100g of flour, 60g of water - \item 100g of flour, 65g of water - \item 100g of flour, 70g of water - \item 100g of flour, 75g of water + \item 100 g of flour, 55 g of water + \item 100 g of flour, 60 g of water + \item 100 g of flour, 65 g of water + \item 100 g of flour, 70 g of water + \item 100 g of flour, 75 g of water \end{itemize} Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. -You should be able to see through it. The flour water mixture that breaks without +You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to -65 percent hydration for instance. Use the leftovers of this experiment +65 percent hydration, for instance. Use the leftovers of this experiment to feed your starter. @@ -370,7 +371,7 @@ to feed your starter. From an economic perspective, water is the cheapest component in your bread -dough. When running a bakery a higher hydrated dough will weigh more and have +dough. When running a bakery, a higher hydrated dough will weigh more and have lower production costs. The profit will be higher. This comes at the price of increasing labor costs and more potential failures due to the enhanced difficulty. @@ -378,44 +379,44 @@ difficulty. \section{How much starter?} Most bakers use around 20 percent sourdough starter based on the dough mass. I -recommend going way lower to around 5 to 10 percent. +recommend going much lower, to around 5 to 10 percent. -By adjusting the amount of preferment you can influence the time your dough -requires in the bulk fermentation stage. The more starter you use the faster +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 this process is. The smaller the starter quantity, the slower. With a higher quantity of starter, you are introducing more microorganisms to your main -dough. The higher this quantity the faster the rate of fermentation in your +dough. The higher this quantity, the faster the rate of fermentation in your dough is. The other factor influencing the rate of fermentation is the temperature of -your dough. The warmer the temperature the faster the process, the colder the +your dough. The warmer the temperature, the faster the process; the colder, the slower the process. -While food is available the microorganisms will reproduce and increase in -quantity. The process is a self-limiting process that stops when there is no +While food is available, the microorganisms will reproduce and increase in +quantity. The process is a self-limiting: it stops when there is no more food available. This can be compared to wine making where -the yeast ultimately dies as ethanol levels increase and turn the environment -toxic. The ethanol creates a preserving that makes it impossible for other +the yeast ultimately dies as ethanol levels increase. The ethanol creates an +environment that makes it impossible for other microorganisms to join the feast. The same thing happens with the acidity created by the bacteria. The high acidity slows the fermentation process and prevents new microorganisms from entering the system. -Initially, your starter's properties are carried over to the main dough. Then -as time progresses the microorganisms adapt to the new environment. If your -starter is very bacterial then so will your main dough's fermentation. You +Initially, your starter's properties are carried over to the main dough. Then, +as time progresses, the microorganisms adapt to the new environment. If your +starter is very bacterial then your main dough's fermentation will also be. You end up with a dough that is not as fluffy as it could be. It will taste quite sour, too sour for most people. -If you were to use an extreme value of around 90 percent starter based on your flour there +If you were to use an extreme value of around 90 percent starter based on your flour, there would be very little room for the microorganisms to adjust in the main dough. If you were to just use 1 percent, your microorganisms can regrow into a desirable balance in the dough. Furthermore, you need to consider that a high value of starter means a high inoculation with already fermented flour. As -mentioned earlier enzymes break down the dough. This means the higher this -value the more broken-down fermented flour you have. A too-long fermentation -always results in a very sticky dough that can not be handled. The more -starter you use the faster you will get to this point. If you were to use a -very little amount of starter your flour might have naturally broken down +mentioned earlier, enzymes break down the dough. This means the higher this +value, the more broken-down fermented flour you have. A too-long fermentation +always results in a very sticky dough that cannot be handled. The more +starter you use, the faster you will get to this point. If you were to use a +very little amount of starter, your flour might have naturally broken down before the fermentation has reached the desired stage. You can observe this when using a small quantity of around 1 percent sourdough starter. The small amount of added microorganisms will not be able to reproduce fast enough @@ -423,57 +424,57 @@ 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 are -at around 25°C in the kitchen.). In winter times I opt for around 10 percent -up to 20 percent sourdough starter (kitchen temperature around 20°C). 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 +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 the starter to regrow inside your main dough into a desirable balance. 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. +Making dough becomes very simple. \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 +process is completed, the sourdough starter and salt are added to the dough.\footnote{I have tested adding the salt at the start and end of the autolysis process and could not notice a difference. Based on my current -understanding the importance of adding salt later seems to be a myth.} +understanding, the importance of adding salt later seems to be a myth.} -The overall time flour and water are in contact is extended. Thus you get the +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 next chapter of this book. The effects of autolysis are very interesting. Try to mix just flour and -water and let that sit for a day. During the day check the consistency of -your dough. Try and stretch the dough. If you dare you can also taste the -dough throughout the day. With each hour progressing your dough will become +water and let that sit for a day. During the day, check the consistency of +your dough. Try and stretch the dough. If you dare, you can also taste the +dough throughout the day. With each hour, your dough will become more extensible. It will be easier to stretch the dough. At the same time, your -dough will start to taste sweet and sweeter. The protease and amylase enzymes +dough will start to taste sweeter and sweeter. The protease and amylase enzymes are doing their job. The same process is used when making oat milk. By letting -the mixture sit for some time enzymes work the oats. The taste is perceived as +the mixture sit for some time, enzymes work on the oats. The taste is perceived as sweeter and more appreciated. This process is further accelerated the more whole wheat your flour is. The hull contains more enzymes. The gluten network -will ultimately tear and your dough flattens out. For wheat sourdough, this is -your worst enemy. When this happens your dough will become leaky and release +will ultimately tear, and your dough flattens out. For wheat sourdough, this is +your worst enemy. When this happens, your dough will become leaky and release all that precious gas created during the fermentation. You need to find the right balance of your dough breaking down just enough and not too much. When you use a high inoculation rate of around 20 percent sourdough starter -your fermentation can be very quick. At 25°C it could be finished in 5 hours -already. If you ferment longer your dough becomes leaky. At the same time in +your fermentation can be very quick. At 25°C it could be finished in as little as 5 hours. +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 +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 +the temperature. But I assume the higher the temperature, the faster these reactions. This goes up until a point when the enzymes break down under heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic reactions before the microorganism fermentation begins. This way after 2 hours @@ -490,13 +491,13 @@ which greatly simplifies the mixing and kneading process. \section{Fermentolysis} \label{section:fermentolysis} -The fermentolysis creates you the same advantageous dough properties the +The fermentolysis creates the same advantageous dough properties the autolysis creates without the headache of mixing your dough twice. You do this by extending the fermentation time of your dough. Rather than doing a 2-hour autolysis and 5-hour bulk fermentation you opt for an overall 7-hour fermentation period. -To do this you use less sourdough starter. A conventional recipe including the +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 environment and thus reduce the speed at which your microorganisms replicate. @@ -506,18 +507,18 @@ environment and thus reduce the speed at which your microorganisms replicate. \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level} \end{figure} -Based on my experience and my sourdough my ideal bread always take around 8 +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 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 +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 @@ -525,7 +526,7 @@ 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 +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. @@ -533,7 +534,7 @@ the secret to making great bread is a slow but not too slow fermentation. \section{Dough strength} Dough strength is a fancy way to describe the bread-kneading process. As you wait and -knead the gluten bonds in your dough become stronger. The dough +knead, the gluten bonds in your dough become stronger. The dough becomes more elastic and holds together better. This is the basis for trapping all the gases during the fermentation process. Without the gluten network, the gases would just diffuse out of your dough. @@ -544,7 +545,7 @@ the gases would just diffuse out of your dough. \label{fig:wheat-sourdough-kneading-process} \end{figure} -It might sound odd but the most important part of kneading is waiting. By +It might sound odd, but the most important part of kneading is waiting. By waiting you are allowing your flour to soak up water. This way the gluten bonds of your dough form automatically and your dough becomes more elastic. So you could be kneading for 10 minutes initially just to be surprised @@ -554,7 +555,7 @@ The gluten proteins glutenin and gliadin virtually instantly bond after being hydrated. Disulfide bonds enable the longer portions of 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 +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}. @@ -574,7 +575,7 @@ traps the gases during the fermentation process. \cite{how+does+gluten+work}. The soaking process has to be extended the more whole wheat flour is used. The purpose of the wheat kernel's outer bran is to soak up water as fast as possible. The enzymes become activated and start the sprouting process. -Because of this less water is available for the gluten bonds to develop. +Because of this, less water is available for the gluten bonds to develop. Either wait a bit longer or proceed and use slightly more water for the dough. @@ -586,7 +587,7 @@ 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 overhydrate your dough at the beginning it becomes more difficult +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 @@ -594,9 +595,9 @@ 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 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 @@ -616,8 +617,8 @@ dough to stick to the container. % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for % the source of this visualization -Generally the more dough strength you create, the less sticky your dough is going to -feel. As the dough holds together it will no longer stick to your hands as +Generally, the more dough strength you create, the less sticky your dough is going to +feel. As the dough holds together, it will no longer stick to your hands as much. This is a common problem beginners face. Sticky dough is frequently the sign of a not well enough developed gluten network. @@ -632,14 +633,14 @@ the sign of a not well enough developed gluten network. \end{figure} Kneading more is great in almost all cases. You'll have a stronger -gluten network. Only in case you are making soft milk breads, you +gluten network. Unless you are making soft milk breads, you might want to have a more extensible dough, to begin with. For every -other type of wheat-based dough kneading is helpful. When you use +other type of wheat-based dough, kneading is helpful. When you use a stand mixer, you can run into the issue of kneading too much. This is hardly possible though. Even after kneading for 30 minutes on medium -speed my doughs hardly ever were over-kneaded. The moment you knead -too much the color of the dough can begin to change. You mostly -notice this though during baking. The resulting loaf looks very +speed, my doughs hardly ever were over-kneaded. The moment you knead +too much, the color of the dough can begin to change. You mostly +notice this, though, during baking. The resulting loaf looks very 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 @@ -648,7 +649,7 @@ 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. +smooth, you will have fewer touch points when touching the dough. 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 @@ -666,43 +667,43 @@ new bakers commit. \label{fig:dough-ball-steps} \end{figure} -To make the dough's surface smooth place your dough on a wooden board or +To make the dough's surface smooth, place your dough on a wooden board or on your kitchen's countertop. Drag the dough with your palm over the surface. A dough scraper could be used here for assistance. Drag the dough towards you while making sure the top center of the dough stays in place. It can help to gently place your second hand on top of the dough so that the dough mass moves while retaining its orientation. Once the whole dough -is too close to the edge of the container/countertop gently move it back -with two hands. By doing so you are stretching the outer surrounding gluten layer. +is too close to the edge of the container/countertop, gently move it back +with two hands. By doing so, you are stretching the outer surrounding gluten layer. For this reason, it is important to not use any flour during this process. -By using flour you can no longer drag the dough over the surface and thus +By using flour, you can no longer drag the dough over the surface and thus you can't stretch the gluten. Always imagine you are touching something utterly sticky. 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}. -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. +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. This allows the gluten to re-bond and heal. Repeat the same process and the damaged rugged areas should disappear. The same dough-rounding technique is used later during the pre-shaping process. After creating dough strength you have all the time you need to practice rounding. Round the dough -as much as possible until it tears. Then wait the mentioned 10 minutes and repeat. -Later you don't have any room for error. Your technique has to be on point. +as much as possible until it tears. Then wait the aforementioned 10 minutes and repeat. +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} \label{section:bulk-fermentation} -After mixing the starter into your dough the next stage of +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 -together in bulk. If you are a home baker you might bulk +"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 preshape, or directly shape your final loaves or loaf. +divide and pre-shape, or directly shape your final loaves or loaf. The hardest part when making sourdough bread is controlling the fermentation process. Bulking long enough but not too @@ -736,7 +737,7 @@ of the recipe probably has different flour and a different sourdough starter with different levels of activity. Furthermore, the temperature of the fermentation environment might be different. Just small changes in one parameter result -in a completely different timing schedule. One or two hours +in a completely different timing schedule. One or two hours' difference results in the dough not fermenting long enough, or turning it into a gigantic sticky fermented pancake. This is one of the reasons why the current baking industry prefers @@ -748,7 +749,7 @@ machine. \begin{figure}[!htb] \includegraphics{figures/fig-bulk-fermentation.pdf} - \caption{During the bulk fermentation multiple doughs are fermented together in bulk. + \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.} @@ -758,7 +759,7 @@ machine. Experienced bakers will tell you to go by the look and feel of the dough. While this works if you have made hundreds of loaves, this is not an option for an inexperienced baker. As -you make more and more dough you will be able to judge +you make more and more dough, you will be able to judge the dough's state by touching it. My go-to method for beginners is to use an \textbf{Aliquot jar}. @@ -768,14 +769,14 @@ You monitor the aliquot's size increase to judge the level of fermentation of your main dough. The aliquot jar is extracted after creating dough strength. As your dough ferments, so does the content of your aliquot jar. The moment your -sample reached a certain size your main dough is ready +sample reached a certain size, your main dough is ready to be shaped and proofed. The size increase you should aim for depends on the flour you have at hand. A flour with a higher gluten content can be fermented for a 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 subjective depending on your flour composition. +value is highly variable depending on your flour composition. 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. @@ -799,12 +800,12 @@ dough exactly on point. \end{figure} While the aliquot jar has enabled me to consistently bake -great loaves there are limitations to consider. It's crucial +great loaves, there are limitations to consider. It's crucial to use a cylindrical-shaped container to properly judge the dough's size increase. Furthermore, it is essential to use room-temperature water when making your dough. If the -water is hotter, your aliquot due to its smaller size -will cool down faster. The aliquot will ferment slower +water is hotter, your aliquot, due to its smaller size, +will cool down faster. The aliquot will ferment more slowly than your dough. Similarly, when you use too cold water, your sample will heat up faster than the large dough mass. In that case, your aliquot is ahead of your main dough. You @@ -816,28 +817,28 @@ is also less reliable if your ambient temperature changes a lot during the day. In that case, your aliquot will adapt faster than your main dough. The readings will always be slightly off. If you are making a large chunk of dough with more -than 10kg of flour the jar is also less reliable. The biochemical +than 10 kg of flour, the jar is also less reliable. The biochemical reactions happening inside your dough will heat it. The fermentation itself is exothermic which means that it produces heat. -Another but more expensive option is to use a pH meter +Another more expensive option is to use a pH meter to monitor your dough's fermentation state. As the lactic and acetic acid bacteria ferment, more acidity is piled up inside your dough. The acidity value (pH) can be -measured using such a meter. The more acidity the lower the pH -value of your dough. The pH scale is logarithmic meaning +measured using such a meter. The more acidity, the lower the pH +value of your dough. The pH scale is logarithmic, meaning that each digit change will have a 10x increase in acidity. A sourdough dough might begin fermenting at a pH of 6, then shortly before baking has a pH of around 4. This means that the dough itself is 10x times 10x (= 100x) sourer -than at the beginning. By using the meter you can always +than at the beginning. By using the meter, you can always judge the state of your dough's acidification and then act accordingly. -To use the pH meter successfully you need to find pH values +To use the pH meter successfully, you need to find pH values that work for your dough. Depending on your starter, -water, and flour composition the pH values to look out +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 @@ -852,7 +853,7 @@ several measurements while making your dough. \item Check the pH of your bread after baking \end{enumerate} -If the bread you made turned out successful with your values +If the bread you made turned out successfully with your values, you can use them as a reference for your next batch. If the bread didn't turn out the way you like, either shorten the fermentation or extend it a little bit. @@ -863,32 +864,32 @@ the fermentation or extend it a little bit. \label{table:sample-ph-values} \end{figure} -The beauty of this method is its reliability. Once you found +The beauty of this method is its reliability. Once you have found out your good working values, you can reproduce the same level of fermentation with each subsequent dough. This is especially handy for large-scale bakeries that want to achieve consistency in each bread. -While this method is very reliable there are also certain +While this method is very reliable, there are also certain 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. +and acetic acid bacteria, your pH values will be different. You can use the values shown in table \ref{table:sample-ph-values} -as rough ballpark figures. Regardless you need to find values +as rough ballpark figures. Regardless, you need to find values that work for your setup. Another limitation is the price. You will need to purchase -a high-tech pH meter. Ideally, a meter featuring a spearhead. +a high-tech pH meter, ideally, a meter featuring a spearhead. This way you can directly poke the meter deep into the dough. At the same time, automated temperature adjustments are a -feature to look out for. Depending on the temperature +feature to look out for. Depending on the temperature, the pH value varies. There are tables you can use to do the adjustment calculations. More expensive meters -have this feature built-in. The pH meter loses accuracy +have this feature built in. The pH meter loses accuracy over time. For this reason, you need to frequently -calibrate this. The process is cumbersome and takes time. +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 @@ -896,15 +897,15 @@ 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 -is to read the signs of your dough. The more bread you are -made the more accustomed you will become to this process. +is to read the signs of your dough. The more bread you have +made, the more accustomed you will become to this process. Look out for the dough's size increase. This can sometimes be a challenge when your dough is inside a container. You can help yourself by marking your container. Some bakers even use a transparent rectangular bulk container. You can use a pen to mark the initial starting point. From there on you can nicely observe the size increase. Similar to the -mentioned aliquot jar look out for a size increase that works +mentioned aliquot jar, look out for a size increase that works for your sourdough composition. \begin{figure}[!htb] @@ -917,7 +918,7 @@ for your sourdough composition. Look out for bubbles on the surface of your dough. They are a good sign that your dough is inflated with gas. The further you push the bulk fermentation the more bubbles -will appear. If you overdo this stage the dough becomes leaky and +will appear. If you overdo this stage, the dough becomes leaky, and the bubbles will disappear again. Take note of the dough's smell. It should match the same @@ -930,26 +931,26 @@ will taste less sour. That's because a lot of acidity evaporates during baking.\footnote{More on this topic later. Just by baking longer and/or shorter, you can control the tang of your final baked bread. The longer -you bake the less sour the final loaf. The shorter +you bake, the less sour the final loaf. The shorter, the more acidity is still inside the bread. The resulting loaf will be sourer.} -When touching the dough it should feel tacky +When touching the dough, it should feel tacky on your hands. The dough should also be less sticky compared to earlier stages. If the dough is overly -sticky you have pushed the fermentation too far. +sticky, you have pushed the fermentation too far. -If you pushed the bulk fermentation too far you won't be able -to bake a free-standing loaf with the dough anymore. But don't +If you pushed the bulk fermentation too far, you won't be able +to bake a freestanding loaf with the dough anymore. But don't worry. You can move your dough into a loaf pan, or use parts of the dough as the starter for your next dough. When using -a loaf pan make sure it's properly greased. You might have +a loaf pan, make sure it's properly greased. You might have to use a spatula to transfer your dough. Allow the dough to proof for at least 30 minutes in the loaf pan before baking it. This makes sure that large cavities induced by the transfer are evened out. You could push the proofing stage to 24 hours or even 72 hours. The resulting -bread would feature an excellent very tangy taste. +bread would feature an excellent, very tangy taste. \section{Stretch and folds} @@ -975,12 +976,12 @@ there are multiple ways to create dough strength. \footnote{In fact I have seen recipes calling for no initial kneading, but then applying stretch and folds during the bulk fermentation. The time required to do all the folds probably matches the initial kneading time required.} If you do not knead as much at -the start you can reach the same level of dough strength by applying stretch +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 increased vertical oven spring. -Sometimes if the dough is very extensible, +Sometimes, if the dough is very extensible and features very high hydration, stretching and folding is essential. Without it, the dough itself would have too little dough strength and not spring in the oven at all. @@ -997,7 +998,7 @@ is not overly wild featuring large cavities. If you notice overly large areas in your final dough's crumb, then you might be able to fix that by applying more stretch and folds.\footnote{In many cases these cavities can also happen when a dough does not ferment enough. The crumb is commonly called -Fool's Crumb. Refer to the later debugging crumb structures chapter of this +Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture} "\nameref{section:debugging-crumb-strucuture}" for more information on reading your crumb. @@ -1010,7 +1011,7 @@ your crumb. \end{figure} The reason for the technique's popularity lies in its efficiency. By stretching -the dough outwards you increase your dough's surface area. You then fold the +the dough outwards, you increase your dough's surface area. You then fold the dough over, essentially gluing large areas of the dough together. Imagine a piece of paper on which you place the glue. Then you fold the paper. Large areas of the paper now stick together. Repeat the same process with more glue until @@ -1022,7 +1023,7 @@ To apply a stretch and fold first wet your hands with cold water. Watered hands work wonders in reducing the dough's tendency to stick to your hands. Proceed and carefully loosen the dough from the edges of your bulk container. Do this by carefully placing your hand at the edge of the dough and pushing your hand -downwards on the container's walls. Once you reached the bottom drag the dough +downwards on the container's walls. Once you have reached the bottom, drag the dough a little bit inwards. The dough should stay in place and not move back to the edge of your container. Try to be as swift as possible with this motion. The slower you are, the more dough will stick to your hands. Repeat the same process @@ -1030,17 +1031,17 @@ 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 +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° degrees -clockwise and then repeat the process once again. Rotate the container another 180° degrees clockwise +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.} -In theory, there is no limit to how often you can stretch your fold. You could +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 @@ -1054,22 +1055,22 @@ in the decay stage shown in figure \ref{fig:dough-strength-sourdough}. \begin{figure}[!htb] \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold} \caption{A dough during bulk fermentation that has flattened out. To improve - its dough strength a stretch and fold should be applied.} + its dough strength, a stretch and fold should be applied.} \end{figure} Now the reasonable amount of stretch and folds you should do greatly depends on how much you 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 +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 +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 preshaping or directly shaping. +proceed with dividing and pre-shaping or directly shaping. \section{Optional: Dividing and Preshaping} -Dividing and preshaping is an optional step that is done +Dividing and pre-shaping is an optional step that is done once your sourdough finishes with the bulk fermentation stage. The step is required if you are making multiple loaves in one batch. It is optional if you are making a single loaf. @@ -1087,14 +1088,14 @@ used to weigh the pieces of dough. If one piece of dough weighs too little you can simply cut a bit more from your dough blob to increase its weight. -When cutting the dough try to be as concise as possible with your +When cutting the dough, try to be as concise as possible with your movements. You don't want to unnecessarily damage your dough too much. Quick movements with a knife or dough scraper help to prevent the dough from sticking too much to your tools. \begin{figure}[!htb] \includegraphics[width=\textwidth]{divide-preshape} - \caption{The steps of dividing and preshaping 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 @@ -1104,25 +1105,25 @@ 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. -Now that you cut your dough the resulting chunks are not in an equal shape. +Now that you have cut your dough, the resulting chunks are not in an equal shape. This is problematic for the next stage when you are shaping your dough. The resulting loaves wouldn't look nice and even. You would probably end up with areas that tear the moment you are shaping your dough. You wouldn't start the whole process on a good foundation. For that -reason, you need to preshape your dough. +reason, you need to pre-shape your dough. -Preshaping is done for several reasons: +Pre-shaping is done for several reasons: \begin{itemize} - \item You divided your dough and require preshaping - \item Your dough lacks dough strength. Preshaping will add more strength - \item You want to even out the final loaf's crumb structure. By preshaping + \item You divided your dough and require pre-shaping + \item Your dough lacks dough strength. Pre-shaping will add more strength + \item You want to even out the final loaf's crumb structure. By pre-shaping, the resulting crumb will look more even. \end{itemize} If you are making a single loaf from one dough batch the step is not required. In that case, you can directly proceed with shaping, skipping this step. -The preshaping 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. The gluten network might be so extensible and degraded at this point that there @@ -1136,16 +1137,16 @@ way to save such dough is to use a loaf pan. \label{fig:preshape-direction} \end{figure} -Preshape the dough as much as is needed to round up the top +Pre-shape the dough as much as is needed to round up the top surface area. Try to touch the dough as little as possible -to reduce its chance to stick to your hands. Drag the dough +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 preshaping. Please refer to figure \ref{fig:preshape-direction} -for a visualization showing the preshaping 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 preshaping +Try to set yourself a limit of movements to finish pre-shaping a dough. Then you will be more conscious about each movement you are performing. At the start you can try 5 movements, iteratively reducing this to 3. The only reason for exceeding these @@ -1158,28 +1159,28 @@ structure of your final loaves further. \label{fig:dough-after-preshaping} \end{figure} -Once you finished preshaping allow the dough balls to rest +Once you finished pre-shaping allow the dough balls to rest on your counter for at least 10-15 minutes. Do not -cover the preshaped balls. By drying out the surface +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 you tightened the dough's gluten you will need to allow it to relax. Without a resting period, you wouldn't -be able to shape your dough into for instance a baguette-like structure. +be able to shape your dough into, for instance, a baguette-like structure. The dough would resist each movement always springing back into the previous shape. You might have noticed this before when making pizza dough. If you don't wait long enough after balling the pizzas it's impossible -to stretch the pizza. By waiting a few more minutes +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 -on how strongly you preshaped your dough. The more -you preshape the longer you need to wait. If your dough -resits a lot during shaping, extend this period up to 30 minutes. -If you wait too long your dough's surface area can become too dry, -resulting in the dough tearing during shaping. As always please +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. +If you wait too long, your dough's surface area can become too dry, +resulting in the dough tearing during shaping. As always, please take these timings with a grain of salt and experiment in your environment. @@ -1187,12 +1188,12 @@ 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 over-fermented dough.} \label{fig:shaping-decision-tree} \end{figure} Shaping will give your dough the final shape before baking. After -completing shaping your dough proceeds to the proofing stage and +completing shaping, your dough proceeds to the proofing stage and will then be scored and ultimately baked. There are countless shaping techniques. The technique to choose @@ -1210,8 +1211,8 @@ will provide you with a solid knowledge foundation that 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 -do a mistake, the final bread is likely not going to turn out as good +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 a larger batch of dough and dividing and preshaping it into smaller portions. Instead of making a large batard, practice making miniature @@ -1226,16 +1227,16 @@ 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 1 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. -If you divided and preshaped, apply flour generously to the dough's +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 -visual representation of how your dough should like after coating +visual representation of how your dough should look after coating the surface. \subsection[Flipping the dough]{Flip the dough over} @@ -1247,9 +1248,9 @@ the surface. is used as glue to hold the dough together.} \end{figure} -With gentle hands carefully remove the dough from the surface. If +With gentle hands, carefully remove the dough from the surface. If you possess a dough scraper, carefully tuck it under the dough with -rapid movements. Flip the dough over making sure that the floured +rapid movements. Flip the dough over, making sure that the floured areas are in contact with your hands. The non-floured bottom area that was stuck to the counter is a no-touch zone. Try to avoid touching it as it is rough and thus will stick to your hands. @@ -1272,9 +1273,9 @@ the dough is currently round and not rectangular. The circular shape will not be ideal when shaping the oblong batard. For this reason, proceed and stretch the dough a little bit until -it has a more rectangular shape. While stretching makes sure to touch +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 +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 your dough with the shown dough. @@ -1289,10 +1290,10 @@ your dough with the shown dough. \label{fig:shaping-folding} \end{figure} -Now that you have created the rectangular shape your dough +Now that you have created the rectangular shape, your dough is ready to be folded together. This only works because the side facing you is sticky. Because of the dough's stickiness, -we can effectively glue it together creating a very +we can effectively glue it together, creating a very strong bond. You can practice this step with a piece of rectangular paper. @@ -1307,8 +1308,8 @@ Take the other side and fold it over the side you just folded. Stretch the dough as much as possible towards you. Tuck it down on the edge, creating your first glue layer. -Rotate the dough so that the is aligned lengthwise in front of you. -Rotate the dough inwards so that the seam side which is on the side +Rotate the dough so that it is aligned lengthwise in front of you. +Rotate the dough inwards so that the seam side now faces you. Start to roll the dough inwards beginning at the top of the dough. @@ -1317,12 +1318,12 @@ Keep rolling the dough inwards until you have created a dough roll. 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 +If your dough does not hold its shape, chances are you have pushed the fermentation too far. Most of the gluten has been degraded 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 free-standing bread would offer. Please refer to +a freestanding bread would offer. Please refer to section \ref{section:debugging-crumb-strucuture} for more details on how to properly read your dough's crumb structure. @@ -1348,7 +1349,7 @@ from the other side as well. You should have a beautifully shaped dough in front of you now. The proofing stage is about to start. To simplify later -scoring and to make sure your dough won't stick to your banneton +scoring and to make sure your dough won't stick to your banneton, 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. @@ -1356,11 +1357,11 @@ to stick to everything. 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 than too little flour. Excess flour can be +to use more flour than too little flour. Excess flour can be brushed off later. -Once your dough has been coated it is ready to be placed on your banneton. -If you do not have a banneton you can use a bowl +Once your dough has been coated, it is ready to be placed on your banneton. +If you do not have a banneton, you can use a bowl with a kitchen towel inside. The currently top-facing floured surface will be downwards-facing in your banneton. @@ -1373,12 +1374,12 @@ 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 could +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 +tell, this only improves the visual appearance of the bottom side +of the final loaf.} If you did everything right, then your dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}. -As the last step of shaping place a kitchen towel over your banneton +As the last step of shaping, place a kitchen towel over your banneton or bowl and begin proofing. \section{Proofing} @@ -1387,7 +1388,7 @@ In bread baking, proofing refers to the final rise of dough before baking, after it has been shaped into a loaf. The chemical reactions and processes that occur during bulk fermentation and proofing are the same. -By shaping your dough it has lost some of the air previously generated +By shaping your dough, it has lost some of the air previously generated throughout the bulk fermentation. The goal of proofing is to inflate the dough again. A dough without proofing wouldn't offer the same texture as a properly proofed dough. The proofed dough features a very fluffy @@ -1398,7 +1399,7 @@ 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 notice 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 their biochemical processes. More research is needed on the topic @@ -1417,14 +1418,14 @@ 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 a little bit later). +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 simply take some proofed dough out +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 6 hours later up to 24 hours later. +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 @@ -1439,41 +1440,41 @@ schedule and availability. The easiest and most reliable way to proof your dough is to proof the dough at room temperature. It is my method of choice if my schedule allows it. This method -works great if you make an overnight dough and then proof in the next +works great if you make an overnight dough and then proof it the next morning. \begin{figure}[htb!] \includegraphics[width=\textwidth]{step-13-finger-poke-test} \caption{The finger poke test is a very reliable method to check if your dough has been properly proofed. If the induced dent is still - visible 1 minute later your dough can be baked.} + visible 1 minute later, your dough can be baked.} \label{fig:shaping-finger-poke} \end{figure} The time it takes to proof your dough can be anything between 30 minutes and -3 hours. Rather than relying on timing most bakers use the finger poke test. +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. -As you proceed with proofing your dough will fill up with more gas. At the +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. +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. I recommend performing the finger poke test once every 15 minutes throughout -the proofing stage. Realistically based on my experience proofing takes at least +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 +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 earlier rather than too late. +Generally, it is better to end proofing too early rather than too late. \subsection{Cold proofing (retarding)} @@ -1486,7 +1487,7 @@ As the dough cools down the rate of fermentation slows. Ultimately at below 4°C (40°F) the fermentation comes to a halt. \footnote{The actual temperature depends on the bacteria and yeast you cultivated in your sourdough starter.} The dough can rest in the fridge for up to 24 hours. In some -experiments, the dough was still good even 48 hours later. Interestingly +experiments, the dough was still good even 48 hours later. Interestingly, there is a limit to fridge proofing. I can only explain this with continuous fermentation activity at low temperatures. @@ -1498,7 +1499,7 @@ will never recover. For this reason, finding the best fridge-proofing time is best done with an iterative approach. Begin with 8 hours on your first dough, 10 hours on the second, 12 hours on the third, and so on up to 24 hours. -As the temperature in your fridge is typically constant you have an +As the temperature in your fridge is typically constant, you have an environment in which you can rely on timings. Find the ideal proofing time that works for you. @@ -1506,7 +1507,7 @@ 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 @@ -1520,17 +1521,17 @@ to follow. \section{Scoring} -Once your dough is done proofing it's time to warm up your oven +Once your dough is done proofing, it's time to warm up your oven to around 230°C (446°F). The next step is then to proceed with scoring your dough. Scoring is done for two reasons. There is functional and decorative scoring. Functional scoring refers to making a small incision in the dough -through which it rises while baking. If the dough wouldn't be scored +through which it rises while baking. If the dough is not scored, it would likely crack open at the weakest spots where you sealed the dough after shaping. Decorative scoring can be used to apply artistic patterns to your dough and make it more appealing. When -you want to apply artistic scoring it is best to rub your dough +you want to apply artistic scoring, it is best to rub your dough with additional rice flour before scoring. The white rice flour greatly boosts the contrast of the scoring incisions and thus makes the final pattern look more visually appealing. @@ -1543,7 +1544,7 @@ makes the final pattern look more visually appealing. \label{fig:the-ear} \end{figure} -When using a banneton the dough is flipped over and +When using a banneton, the dough is flipped over and placed on an oven rack, tray, stone, steel, or dutch oven. The pros and cons of the different baking options are covered in the next chapter. The dough's top side which was previously at the bottom of the @@ -1565,24 +1566,24 @@ 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. 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 is turning +and thus offers additional flavor. In my opinion, the ear turns a good loaf into a great loaf. \begin{figure}[htb!] \includegraphics[width=\textwidth]{bread-scoring-angle} \caption{The 45° angle at which you score the dough is relative to the surface of the dough. - When scoring more towards the side you have to adjust the angle to achieve the ear on your + When scoring more towards the side, you have to adjust the angle to achieve the ear on your bread.} \label{fig:scoring-angle} \end{figure} -The actual incision is done with a very sharp knife or better a razor +The actual incision is done with a very sharp knife, or better, a razor blade. You can use the razor blade directly or attach it to a chopstick. The razor blade offers better flexibility than the sharp knife. -Regardless the blade should be as sharp as possible. This way when cutting -the dough is not torn and instead features a clean non rugged incision. +Regardless, the blade should be as sharp as possible. This way when cutting, +the dough is not torn and instead features a clean, non ragged incision. -To simplify scoring your dough's surface must be dried out a little bit. +To simplify scoring, your dough's surface must be dried out a little bit. This way it is a lot easier to make the incision. For this reason, it is crucial to rub your dough with a bit of flour before placing it in the banneton. The dry flour will absorb some of the @@ -1590,14 +1591,14 @@ moisture of the outer layers of your dough. This is especially important when working with room temperature-proofed doughs. A cold-proofed dough is a lot easier to score due to the dough's low viscosity. The room-temperature dough is a lot harder to score. The scoring incision tears a lot -easier. With a rugged incision, the dough is not as likely to properly +easier. With a ragged incision, the dough is not as likely to properly rise in the oven. Chances are you will not achieve the previously mentioned ear. For this reason, drying out the surface is especially important. Scoring will become a lot easier. \begin{figure}[htb!] \includegraphics[width=\textwidth]{dry-dough-surface} - \caption{By applying flour to your dough's surface after shaping the outer part + \caption{By applying flour to your dough's surface after shaping, the outer part of the dough dries out a little bit. This makes scoring a lot easier as the incision is less likely to tear.} \label{fig:dried-out-dough-scoring} @@ -1615,7 +1616,7 @@ have a single chance to practice scoring. It's either hit or miss. An additional trick that can help you to combine the benefits of room temperature proofing and easy cold proofing scoring is to place your dough in the freezer for 30 minutes before baking. -Once you notice your dough is almost done proofing move it to the +Once you notice your dough is almost done proofing, move it to the freezer. The freezer will dry out the surface even further and make scoring easier.