Review backing chapter

book/baking/baking.tex

@@ -1,34 +1,28 @@
+\chapter{Baking}%
+\label{chapter:baking}
 \begin{quoting}
-Baking refers to the part of the process where you are loading
-your dough into the oven. This is typically done after your
-dough has gone through the bulk fermentation and proofing stage.
+Baking refers to the part of the process where you are loading your dough into
+the oven\footnote{While some breads like flatbreads could also be baked on the
+stove. This chapter focuses on the home oven.}.  Baking is typically done after
+your dough has gone through the bulk fermentation and proofing stage.  This
+chapter will review what happens to your dough during baking, as well as
+several techniques used to improve the final result.
 \end{quoting}
 
-\begin{flowchart}[!htb]
-\begin{center}
-  \input{figures/fig-baking-process.tex}
-  \caption[Different steaming methods]{A schematic visualization of the baking
-      process using different sources of steam in a home oven.}%
-  \label{fig:baking-process}
-\end{center}
-\end{flowchart}
-
-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
-in your dough start to evaporate. When baking
-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
-extensible and can be stretched.
+\section{The process of baking}
+Once temperature starts to rise, the dough will go through several stages as
+summarized in Table~\ref{tab:baking-stages}.  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.  The 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 extensible and can be stretched.
 
 \begin{table}[htp!]
     \begin{center}
         \input{tables/table-baking-process-stages.tex}
         \caption[Stages of dough during baking]{The different stages that
-            your dough undergoes during the baking process.}
+            your dough undergoes during the baking process.}%
+        \label{tab:baking-stages}
     \end{center}
 \end{table}
 
@@ -41,28 +35,32 @@
 claim.
 
 At  \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
-holds together nicely and is still extensible. This gel is essential
-for oven spring as it retains the gas of your dough very well.
+holds together nicely but is still extensible. This gel is essential
+for oven spring as it retains the gas inside your dough.
 
 At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
 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.
-
-Another often undervalued step is the evaporation of acids. At
-\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate.
-Shortly after at  \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
-This is crucial to understand and opens a door to many interesting
+still contains after the bake, changing its consistency.  As a result the
+crumb is going to taste a bit more moist.
+
+Another often undervalued step is the evaporation of acids.
+At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
+starts to evaporate.
+Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
+This is crucial to understand and it opens the 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. A shorter
-bake will therefore lead to a more tangy dough. The longer you bake the bread,
+There is less water but in relation you have more acids, therefore a shorter
+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
-your bread is going to be. By baking you can
-influence which sourness level you would like to achieve.
+The longer you bake, the less sour your bread is going to be. By controlling
+baking time you can influence which sourness level you would like to achieve.
+
+It would be a very interesting experiment to bake a bread at different exact
+temperatures. How would a bread taste with only evaporated water but
+full acidity? What if you were to just completely get rid of the acetic
+acid? How would the taste change?
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
@@ -74,18 +72,14 @@
       the surface temperature increases.}
 \end{figure}
 
-It would be a very interesting experiment to bake a bread at different exact
-temperatures. How would a bread taste with only evaporated water but
-full acidity? What if you were to just completely get rid of the acetic
-acid? How would the taste change?
+As the temperature increases further the crust thickens. The Maillard reaction
+kicks in, deforming proteins and starches. The outside of your dough starts to
+become browner and crisper, this process begins at
+around~\qty{140}{\degreeCelsius} (\qty{284}{\degF})
 
-As the temperature increases
-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  \qty{140}{\degreeCelsius} (\qty{284}{\degF})
-
-Once the temperature increases even more to around  \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
-the caramelization process begins. The remaining sugars the microbes
+Once the temperature increases even more to around~\qty{170}{\degreeCelsius}
+(\qty{338}{\degF}),
+the caramelization process begins, the remaining sugars and the microbes which
 did not convert yet start to brown and darken. You can keep baking
 for as long as you like to achieve the crust color that you
 like\footnote{This really depends a lot on your personal preference.
@@ -95,66 +89,53 @@
 darker crust.}.
 
 The best method to know that your dough is done is to take
-the temperature of your dough. You can use a barbecue thermometer
-to measure it. Once the core temperature is at around  \qty{92}{\degreeCelsius} (\qty{197}{\degF}),
+the temperature of your dough, you can use a barbecue thermometer
+to measure it. Once the core temperature is at around~\qty{92}{\degreeCelsius}
+(\qty{197}{\degF}),
 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
 for the microorganisms to survive\footnote{I~wonder though
 if a starter culture could be grown again from a slice of bread.
 Under heat stress the microorganisms begin sporulating. Maybe
 some of the spores survive the baking process and could be reactivated
-later? If this worked, you could use any store bought sourdough
+later? If this works, you could use any store bought sourdough
 bread as a source for a new starter.}.
 
 \section{The role of steam}
-
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{oven-example}
-  \caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
-  and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
-  rise more during the initial stage of the baking process.}
-\end{figure}
-
 Steam is essential when baking as it helps to counter premature
 crust building. During the first stage of the bake, the dough
-increases in size. The water in your dough evaporates and pushes
+increases in size as the water in your dough evaporates and pushes
 the whole dough upwards.
 
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{baking-process-steam.jpg}
-  \caption[Steam building with inverted tray]{How steam builds in your oven
-      using the later described inverted tray method.}%
-      \label{flc:inverted-tray}
-\end{figure}
-
 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
+happens with your dough, and 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
 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
 an important role as it condenses and evaporates on top
 of your dough. The surface temperature is rapidly increasing
-to around  \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts
-to build. This gel is still extensible and allows expansion.
+to around~\qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the
+gel starts to build, and is still extensible and allows expansion.
 Without the steam, the dough would never enter the gel stage,
 but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
 to achieve maximum expansion\footnote{You can remove your
 dough from the oven after 5~minutes to see the gel. You will notice
-that it holds the dough's structure. It has a very interesting consistency.}.
+that it holds the dough's structure and it has a very interesting consistency.}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
@@ -165,10 +146,9 @@ \section{The role of steam}
 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.
-
-Another common sign is that you have larger pockets
-of air towards the crust of your dough. As the dough increases
-vertically, expansion is halted by the crust. The pockets
+Another common sign, as you can see in Figure~\ref{fig:too-little-steam} is
+that you have larger pockets of air towards the crust of your dough. As the
+dough increases vertically, expansion is halted by the crust. The pockets
 of air converge into larger pockets as the pressure increases.
 This can also happen when you are baking at too high a temperature.
 
@@ -185,10 +165,35 @@ \section{The role of steam}
   \caption[Bread baked too hot]{A submission by Karomizu showing a bread that
       has been baked at too high a temperature or with too little steam. Note
       the large pockets of air towards the crust. They are a typical
-      indicator.}
+      indicator.}%
+      \label{fig:too-little-steam}
+\end{figure}
+
+\section{Building up steam}
+\begin{flowchart}[!htb]
+\begin{center}
+  \input{figures/fig-baking-process.tex}
+  \caption[Different steaming methods]{A schematic visualization of the baking
+      process using different sources of steam in a home oven.}%
+  \label{fig:baking-process}
+\end{center}
+\end{flowchart}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{oven-example}
+  \caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
+  and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
+  rise more during the initial stage of the baking process.}
+\end{figure}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{baking-process-steam.jpg}
+  \caption[Steam building with inverted tray]{How steam builds in your oven
+      using the later described inverted tray method.}%
+      \label{flc:inverted-tray}
 \end{figure}
 
-\section{Dutch ovens}
+\subsection{Dutch ovens}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dutch-oven-example}
@@ -264,7 +269,7 @@ \section{Dutch ovens}
 refer to Section~\ref{section:flat-bread-recipe} for more details.
 
 
-\section{Inverted tray method}
+\subsection{Inverted tray method}
 
 The inverted tray method simulates a Dutch oven.
 By placing another tray on top of your dough, the steam

book/book.tex

@@ -44,8 +44,6 @@ \chapter{Wheat sourdough}%
 \input{non-wheat-sourdough/non-wheat-sourdough}
 
 % \input{mix-ins/mix-ins.tex}
-\chapter{Baking}%
-\label{chapter:baking}
 \input{baking/baking}
 
 \input{storing-bread/storing-bread}