List of Figures - The Sourdough Framework

🍞 The Sourdough Framework

Home ForewordPrefaceAcknowledgements 1 The history of sourdough 2 How sourdough works 3 Making a sourdough starter 4 Sourdough starter types 5 Flour types 6 Bread types 7 Wheat sourdough 8 Non wheat sourdough 9 Baking 10 Storing bread 11 Troubleshooting List of TablesList of Figures List of Flowcharts ⭐️ Donate 📚 Hardcover Book

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List of Figures

1.1 Ancient Einkorn flatbread
1.2 A bread made over the stove without an oven.
2.1 Interaction of amylases and flour
2.2 A whole-wheat sourdough bread.
2.3 Brewer’s yeast
2.4 Bacteria under the microscope
3.1 Very active sourdough
3.2 Microbial warfare during sourdough early days
4.1 Liquid, regular and stiff starter
4.2 Regular starter
4.3 Liquid starter
4.4 Stiff starter upside-down
4.5 Too dry and perfectly hydrated stiff starter
4.6 Christmas Stollen
5.1 Content of a wheat kernel
6.1 Flatbread selection with different flours
6.2 Freestanding bread and pan bread
6.3 Freestanding sourdough bread
6.4 Wheat flatbread
6.5 Ethiopian injera
6.6 Teff sourdough pancake
6.7 Einkorn crum
7.1 Freestanding and loaf pan bread
7.2 The window pane test
7.3 Dough strength over time without kneading
7.4 Dough strength over time with kneading
7.5 Touching the dough surface
7.6 Creating a smooth surface
7.7 Aliquot Jar
7.8 Dough at the end of bulk fermentation
7.9 Gluing dough
7.10 Stretch and fold steps
7.11 A flattened out dough
7.12 The steps of dividing and preshaping your dough.
7.13 Dragging direction
7.14 Baguette doughs resting after preshaping.
7.15 Step 1 of shaping process
7.16 Step 2 of shaping process
7.17 Step 3 of shaping process
7.18 Step 4 of shaping process
7.19 Step 5 of shaping process
7.20 The finger poke test
7.21 Bread’s ear
7.22 Artistic scoring
7.23 Scoring angle
7.24 Drying the dough surface
8.1 Sourdough rye bread
8.2 Non-wheat dough
8.3 Sticky rye dough
8.4 Rye bread
9.1 Surface temperature for different steaming methods
9.2 Home oven baking example to maximize steam
9.3 Baking step 2, without steam
9.4 Bread baked too hot
9.5 Picture of dutch oven
9.6 Inverted tray baking process
9.7 My home oven setup.
11.1 Hooch
11.2 The interaction of lactic acid bacteria and mold fungi
11.3 Acetic acid creation
11.4 Dough tearing
11.5 Half-baked bread
11.6 Debugging your crumb structure
11.7 Perfectly fermented bread
11.8 Honeycomb crumb structure
11.9 Overfermented sourdough bread
11.10 Underfermented bread
11.11 Fool’s crumb large alveoli
11.12 A very flat bread without enough dough strength.
11.13 A bread with very large alveoli close to the crust.
11.14 Bread baked with too little steam
11.15 Measuring ambient and surface temperature
11.16 Surface temperature versus steaming technique
11.17 Dutch Oven temperature versus steaming technique

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