From 8efa4fb4247af5fa2fa4315768ae3c666c5c8115 Mon Sep 17 00:00:00 2001 From: Cedric Date: Fri, 3 Jan 2025 22:56:54 +0000 Subject: [PATCH 1/2] 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. - From 6b5bc5f80751a60ab9a8c1da67e2ccae9d247fd9 Mon Sep 17 00:00:00 2001 From: Cedric Date: Sun, 5 Jan 2025 22:12:04 +0000 Subject: [PATCH 2/2] Update Readme based on latest makefile changes Website is now part of make bake/all ebook is around 20 MByte even in colour version so you can use kindle app to download release to your phone. For the full resolution version you need to build yourself. --- README.md | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/README.md b/README.md index 69e7818c..5e02cf65 100644 --- a/README.md +++ b/README.md @@ -53,7 +53,7 @@ make ``` If you want to 🍞 bake all the versions including ebook variants (.pdf, .epub -in colour and size optimized Black&White), run: +in colour and size optimized Black&White, as well as website), run: ```console cd book/ @@ -80,7 +80,7 @@ There's an additional enhanced accessibility version using a sans-serif font: * [Download compiled sans-serif .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf) An additional black and white ebook is provided with a greatly reduced file -size. This shrinks the book from more than 50MB down to ~5MB: +size. This shrinks the book from more than 20MB down to ~5MB: * [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)