search

hendricius / the-sourdough-framework

Open source book dedicated to helping you to make the best possible sourdough bread at home.
https://breadco.de/book
Creative Commons Attribution Share Alike 4.0 International
2.96k stars 145 forks source link

Preparing a batard images #379

Open jsavage opened 4 months ago

jsavage commented 4 months ago

Hi, Thank you for sharing your work here. I have been baking sourdough for about 6 months and am constantly looking for improvements in my technique. For context the ratios I seem to have settled on is 60g stiff starter: 450g Flour: 295g water: 12g salt and loaf rises well with good structure. But one of the stages I am least comfortable with is the pre-shaping phase between the Bulk Rise for 5-6 hrs and placing the batard shaped dough in the banneton for 12 hrs in the fridge. Tipping out after bulk rise its always feels very alive but with no strength, so a thick liquid goo and consequently hard to handle going into the pre-shaping phase. One observation is that I struggle to follow the photos in fig 7.18. I feel that they would benefit by being numbered so that you can then refer to them explicitly in the text.

hendricius commented 3 months ago

@jsavage thanks! Do you think the images in the designed hardcover version are better? Reference: https://www.the-bread-code.io/book-hardcover.pdf. Let me know. I plan to move most of them to the open source version soon :-)

jsavage commented 3 months ago

Hi, I think you mean those of 7.24 in the hardcover book, To be honest, I am not sure they are better. One of the issues is that they are not all taken from the same direction so its hard to compare the images. I am also not clear whether the photos should be read going left to right across the page or Down each column from left to right, Thats why I think explicit numbers would help. You suggest using a piece of paper so I also wonder if a numbered diagrams based on a sheet of paper might be clearer or maybe a video would be better.