From 8efa4fb4247af5fa2fa4315768ae3c666c5c8115 Mon Sep 17 00:00:00 2001 From: Cedric Date: Fri, 3 Jan 2025 22:56:54 +0000 Subject: [PATCH] Move mixing seed from troubleshooting to mix-ins This was written way before the mix-ins sections, made sense back then but not so much anymore so moving it out. formatted text and added centering, labels etc while at it. --- book/mix-ins/mix-ins.tex | 98 ++++++++++++++++++++++++----------- book/troubleshooting/misc.tex | 19 +------ 2 files changed, 68 insertions(+), 49 deletions(-) diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index 0c99e675..c04bdbda 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -8,6 +8,7 @@ \chapter{Mix-ins}% \end{quoting} \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{pumpkin-sourdough} \caption[Pumpkin sourdough softbuns]{These soft pull-apart sourdough buns have been made with the addition of pumpkin purée. The mashed pumpkin @@ -23,6 +24,7 @@ \chapter{Mix-ins}% \section{Categories} \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{pumpkin-on-flour} \caption[Pumpkin puré]{A common mix-in technique is to replace some of the dough's water with another liquid. In this case, puréd pumpkin replaced @@ -64,10 +66,12 @@ \section{Categories} change multiple aspects of the final bread at the same time. \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{seeded-sourdough} \caption[Seeded sourdough]{In this case a combination of flax, sunflower and sesame was added to the dough. The seeds will slightly dehydrate the dough - during fermentation and thus adding a bit more water (\qtyrange{1}{2}{\percent}) is advised.}% + during fermentation and thus adding a bit more water + (\qtyrange{1}{2}{\percent}) is advised.}% \end{figure} Mix-ins affect the structure of the dough. One aspect is the impact on @@ -97,6 +101,7 @@ \subsection{Flours} usually moderately affect the color. \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{broa} \caption[Broa de milho]{Broa de milho is a traditional Portuguese bread made out of half rye and half corn flour.}% @@ -120,9 +125,11 @@ \subsection{Liquids} affecting taste and texture. \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{beer-bread} - \caption[Stout beer bread]{Dark hearty stouts work excellently as a water replacement - when making sourdough bread. The resulting loaf features a hearty malty taste}% + \caption[Stout beer bread]{Dark hearty stouts work excellently as a water + replacement when making sourdough bread. The resulting loaf features a + hearty malty taste}% \end{figure} \begin{itemize} @@ -166,12 +173,14 @@ \subsection{Seeds and nuts} dough. \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{stollen-close-up} \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas - bread featuring a variety of mix-ins. The dough typically contains candied lemon, - candied orange, and raisins. The mix-ins are soaked in rum before being added to - the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release - their aroma to the baked product.}% + bread featuring a variety of mix-ins. The dough typically contains candied + lemon, candied orange, and raisins. The mix-ins are soaked in rum before + being added to the dough. While the stollen matures after baking (up to + \num{6} months) the candied ingredients release their aroma to the baked + product.}% \end{figure} \begin{itemize} @@ -190,11 +199,13 @@ \subsection{Seeds and nuts} \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{seeds-bread} - \caption[Whole-rye with rye berries]{A sourdough bread made with half whole-rye flour and half rye berries. The - berries are typically boiled for 10~minutes to allow them to soften a bit. When baking a loaf - it is advised to use a thermometer to measure whether it is done baking. The final bread - features a hearty tangy flavor and has a moist crumb.}% + \caption[Whole-rye with rye berries]{A sourdough bread made with half + whole-rye flour and half rye berries. The berries are typically boiled + for 10~minutes to allow them to soften a bit. When baking a loaf it is + advised to use a thermometer to measure whether it is done baking. The + final bread features a hearty tangy flavor and has a moist crumb.}% \end{figure} \subsection{Spices and flavor mix-ins} @@ -248,40 +259,63 @@ \subsection{Combinations} \section{Techniques} Adding mix-ins to the dough is just the simplest approach. Add the mix-ins -directly when you knead the dough. After the first kneading wait for 30 minutes to see -if the dough has enough or too much water. In the case of whole-soaked berries -(\eg~rye or wheat) chances are that the berries will release some water and make the dough -wetter. In this case, you will want to add a bit more flour to the dough to -compensate for the high hydration. +directly when you knead the dough. After the first kneading wait for 30 +minutes to see if the dough has enough or too much water. In the case of +whole-soaked berries (\eg~rye or wheat) chances are that the berries will +release some water and make the dough wetter. In this case, you will want to +add a bit more flour to the dough to compensate for the high hydration. + +\subsection[Incorporating seeds into the dough]{What is the best stage to +incorporate inclusions (seeds) into the dough?}% +\label{subec:incorporate-seeds} + +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 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 +shaping stage. Sugar added too early in the process typically gets fermented +until none of it 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, incorporating layers of sugar. \subsection{Adding before shaping} \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{apple-swirl} \caption[Apple swirl buns]{A great technique is to add some of your mix-ins - directly before shaping. In this case, a mixture of apples, cinnamon and brown - sugar was applied. Proceed and roll the dough together. Afterward cut the roll - into smaller pieces using a sharp knife, dough scraper or dental floss. Place - each piece of dough next to each other in a greased bowl to allow them to be proofed. - Proceed and bake as you would normally do. The benefit of this technique is that - the mix-ins will not be fermented. This is typically required in the case of sugar - since you want the final baked goods to feature sweetness. If included upon - initial mixing most of the sugar would be fermented and the bread would not taste sweet.}% + directly before shaping. In this case, a mixture of apples, cinnamon and + brown sugar was applied. Proceed and roll the dough together. Afterward + cut the roll into smaller pieces using a sharp knife, dough scraper or + dental floss. Place each piece of dough next to each other in a greased + bowl to allow them to be proofed. Proceed and bake as you would + normally do. The benefit of this technique is that the mix-ins will not + be fermented. This is typically required in the case of sugar since you + want the final baked goods to feature sweetness. If included upon + initial mixing most of the sugar would be fermented and the bread would + not taste sweet.}% + \label{fig:apple-swirl} \end{figure} Another approach is to lay the dough out flat after the bulk fermentation. Then using a spatula spread your ingredient over the flat dough. Continue with your regular shaping and/or roll up the dough. When creating a roll you can use a sharp knife to cut the dough, dental floss works great too. Afterward, -place the tiny swirls in a container to let them proof and become fluffier. This is an -excellent way to add sweet mixins as the microbes will not ferment them. When -adding sugar to the initial dough it will be fermented and the resulting dough -will not taste sweet (depending on the fermentation duration). This approach -is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls +place the tiny swirls in a container to let them proof and become fluffier. +This is an excellent way to add sweet mix-ins as the microbes will not ferment +them. When adding sugar to the initial dough it will be fermented and the +resulting dough will not taste sweet (depending on the fermentation duration). +This approach is excellent for garlic/cheese rolls, garlic/herb rolls, and +cinnamon rolls \subsection{Covering the surface} \begin{figure}[htb!] + \centering \includegraphics[width=\textwidth]{surface-seeds} \caption[Surface seeds]{These are chop buns which are created by chopping up a retarded dough into smaller pieces before baking. Then each piece of @@ -290,6 +324,7 @@ \subsection{Covering the surface} coverings add superb additional flavor and can be adjusted depending on your preference. I love adding a mixture of sunflower, flax, and sesame seeds.}% + \label{fig:surface-seeds} \end{figure} This works best for either powders or small bits. After shaping wrap your @@ -299,8 +334,9 @@ \subsection{Covering the surface} Another approach commonly used with buns is to wet the surface or dump the dough in water. Afterward, dip the wetted piece of dough into your bowl of -mixins. This does not work for all mix-ins, as some can't handle the high temperatures -during baking and char. Most commonly done with seeds (\eg~sesame, oats, flax-seed). +mix-ins. This does not work for all mix-ins, as some can't handle the high +temperatures during baking and char. Most commonly done with seeds +(\eg~sesame, oats, flax-seed). \subsection{Swirled colors} Mix-ins that change the color of the dough bring the opportunity for even more diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index bee749c9..15a3445f 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -188,7 +188,7 @@ \subsection{Liquid on top of my starter} the top. \begin{figure}[!htb] -\centering + \centering \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch} \caption[Hooch] {Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}% @@ -763,20 +763,3 @@ \subsection{My flour has low gluten content --- what should I~do?} I~recommend that you add around \qty{5}{\gram} of wheat gluten for every \qty{100}{\gram} of flour that you are using. - -\subsection[Incorporating seeds into the dough]{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 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 -shaping stage. Sugar added too early in the process typically gets fermented until none of it -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, -incorporating layers of sugar. -