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* Make figs includable in main document
Remove the capability to build them as standalone document but we can
include them in the main document. It should simplify things down the
road.
* Replace tikx pics
* Remove figures compilation from makefile
No need to compile figs to pdf anymore, at least to build the books
* Delete svg figures from ebook build
* Create png for TikZ figures
- Add export_figures back
- Build a pdf from the the TikZ in standalone mode
- Change the cleanup to deal with those changes
- Remove trailing spaces..
* Replace centering by an environment
More LaTeX idomatic
* Increase clean_figures robustness
as we use temporary tex files (.tex.in) we can't run clean_figures twice in a
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* Center TikZ figures
Because it looks better
* Remove png building
Seems to struggle on CI with \\\b or something, we don't absolutely need
it right now so let's get rid of it.
* Remove trgt_figures dependency for pdf and ebooks
This should not be needed now that we include the TikZ directly, only
needed for png generation.
* Revert "Remove png building"
This reverts commit fdd542de57.
This is now fine to add the code back, so that it can be debugged when
times come.
160 lines
7.2 KiB
TeX
160 lines
7.2 KiB
TeX
\begin{figure}[!htb]
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\includegraphics[width=\textwidth]{final-bread}
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\caption{A sourdough rye bread made using a loaf pan. The
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rye bread is not scored. The crust typically cracks
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open during baking.}%
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\label{fig:non-wheat-final-bread}
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\end{figure}
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In this chapter you will learn how to make a basic sourdough bread
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using non-wheat flour. This includes all flour except spelt.
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The key difference between wheat and non-wheat flour is
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the quantity of gluten. Wheat and spelt feature a high amount
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of gluten. The non-wheat flours do not. In the case of rye flour,
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sugars called pentosans prevent gluten bonds from properly
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forming~\cite{rye+pentosans}.
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For these flours including rye, emmer, and einkorn, no gluten
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development has to be done. This means there is no kneading,
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no over-fermentation, and no issues with making flat bread.
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The whole process
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is a lot easier. You mix the ingredients and
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wait for a certain period until the dough has
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reached the level of acidity that you like. Afterward, you
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shape the dough or pour it into a loaf pan. After a short proofing
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period, the bread can be baked. Due to the lack
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of gluten development, the final bread will feature a denser
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crumb compared to wheat.
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\begin{figure}[!htb]
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\begin{center}
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\input{figures/fig-non-wheat-process.tex}
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\caption{A visualization of the process to make non-wheat sourdough bread.
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The process is much simpler than making wheat sourdough bread. There is
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no gluten development. The ingredients are simply mixed together.}%
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\label{fig:non-wheat-sourdough}
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\end{center}
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\end{figure}
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This chapter will focus on making rye bread. The flour could
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be replaced with einkorn or emmer based on your preference.
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The following recipe will make you 2 loaves:
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\begin{itemize}
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\item 1000 g of whole rye flour
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\item 800 g of room temperature water (80 percent)
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\item 200 g of sourdough starter (20 percent)
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\item 20 g of salt (2 percent)
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\end{itemize}
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The sourdough starter can be in an active or inactive state. If it has been
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at room temperature for a week with no feedings then it will be okay, or
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if it has come right out of the fridge then still it will be no problem.
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The dough is very forgiving.
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If you follow the suggested dough from the recipe you are making a relatively
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wet rye dough. It's so wet that it can only be made using a loaf pan. If
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you want to make a freestanding rye bread, consider reducing the hydration
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to around 60 percent.
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\begin{figure}[!htb]
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\includegraphics[width=\textwidth]{ingredients}
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\caption{For non-wheat dough the ingredients are mixed together. There is no need
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to develop any dough strength. This simplifies the whole bread-making
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process.}%
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\label{fig:non-wheat-ingredients}
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\end{figure}
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Mix together all the ingredients with your hands. You can also
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opt for a spatula to simplify things. Rye flour itself is very
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sticky and unpleasant to mix by hand. The dough will stick
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a lot to your hands. If you use a stiff starter, it can be
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easier to dissolve it in the dough's water. Once dissolved,
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add the other ingredients.
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\begin{figure}[!htb]
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\includegraphics[width=\textwidth]{sticky-hands}
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\caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent
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the rye flour from building gluten bonds. As a result the dough never features an
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open crumb and is always very sticky when hand mixing.}%
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\label{fig:non-wheat-sticky-hands}
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\end{figure}
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The goal of the mixing process is to homogenize the dough. There
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is no need to develop any dough strength. Once you see that
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your sourdough starter has been properly incorporated, your
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dough is ready to begin bulk fermentation.
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You can bulk ferment the dough for a few hours up to
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weeks. By extending the bulk fermentation time, you increase
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the acidity the final loaf is going to feature. After around
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48 hours, the acidity will no longer increase. This is because
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most of the nutrients have been eaten by your microorganisms.
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You could let your dough sit for longer, but it wouldn't alter the
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final flavor profile by much.
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I~recommend waiting until the dough has roughly increased by
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50 percent in size. If you are daring, you can taste the dough
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to get an idea of the acidity profile. The dough will likely
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taste very sour. However, a lot of the acid will evaporate
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during the baking process. So the final loaf will not be
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as sour as the dough you are tasting.
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Once you are happy with the acidity level, proceed to dividing
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and shaping your dough. Shaping might not be possible if you opt
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for the wetter dough. If you made a drier dough, use as much
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flour as needed to dry the dough a little bit and form a dough ball.
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There is no folding the dough. All you do is tuck it together
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as much as is needed to apply the shape of your banneton.
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For the wetter dough, use a spatula and pour as much dough as
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needed into your greased loaf pan.
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\begin{figure}[!htb]
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\includegraphics[width=\textwidth]{crumb}
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\caption{The crumb structure of rye bread. By making a wetter
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dough, more water evaporates during the baking and thus the
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crumb tends to be a bit more open. Generally, rye
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bread is never as fluffy as wheat sourdough bread. The crust
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of this bread is a bit pale. The crust color can be controlled
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by baking the bread for a longer period.}%
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\label{fig:rye-crumb}
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\end{figure}
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Carefully spread the dough with a spatula in your loaf pan. You
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can wet the spatula to make this process easier. Spread it
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until the surface looks smooth and shiny.
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For proofing, I~recommend waiting around 60 minutes. An extended
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proofing period does not make sense unless you want to further
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increase the dough's acidity. The dough will not become fluffier
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the longer you proof. With the short proofing period, however,
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the dough will become a bit more homogenous. This way the final
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bread looks more uniform. The proofing period also allows the
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dough to fully extend and fill the edges of the loaf pan. I~also
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like to move the dough to the fridge for proofing. The dough stays
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good in the fridge for weeks. You can proceed and bake it at a
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convenient time for you.
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Once you are happy with the proofing stage, proceed and bake your dough
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just like you'd normally do. For more details please refer to
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Chapter~\ref{chapter:baking}. One challenging aspect
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of using a loaf pan is to make sure that the center part of your
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dough is properly cooked. For this reason, it is best to use a thermometer
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and measure the internal temperature. The bread is
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ready once the internal temperature reaches 92°C (197°F). I~recommend
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removing the bread from the loaf pan once it reaches the desired
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temperature. Then you can continue baking the loaf without the pan and
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steam. This way you achieve a great crust all around your
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loaf. You can bake as long as you like until you have achieved
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your crust color of choice. The darker, the more crunchy
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the crust and the more flavor it offers. If you feel your
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dough might have been overly acidic, you can extend the baking time.
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The longer you bake, the more acidity will evaporate.
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This is one of my favorite breads to bake which I~eat on an
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almost daily basis. The effort required to make bread like
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this is much lower compared to a wheat-based dough. In some
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cases, I~extend the recipe and add additional sourdough discard
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to the dough. You can add as much discard as you like. The resulting
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bread has a very complex but delicious flavor profile.
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