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Proofreading for rest of the book text. (#73)

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116
book/baking/baking.tex
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@@ -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

106
book/bread-types/bread-types.tex
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@@ -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.

62
book/non-wheat-sourdough/non-wheat-sourdough.tex
View File

@@ -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

38
book/storing-bread/storing-bread.tex
View File

@@ -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.

174
book/troubleshooting/crumb-structures/crumb-structures.tex
View File

@@ -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).

275
book/troubleshooting/misc.tex
View File

@@ -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

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