From 351751290b27c9a11291ed302aade981c0026e53 Mon Sep 17 00:00:00 2001 From: Max Value Date: Sun, 7 Sep 2025 19:30:10 +0100 Subject: [PATCH] Added notes and style changes --- bread-label.tex | 15 +++++++++ index.gmi | 2 +- index.html | 2 +- pages/notes.html | 88 +++++++++++++++++++++++------------------------- style.css | 8 +++++ 5 files changed, 68 insertions(+), 47 deletions(-) create mode 100644 bread-label.tex diff --git a/bread-label.tex b/bread-label.tex new file mode 100644 index 0000000..cf925c8 --- /dev/null +++ b/bread-label.tex @@ -0,0 +1,15 @@ +\documentclass{article} + +\setlength{\fboxsep}{0pt} +\renewcommand\familydefault{\sfdefault} +\usepackage[scaled]{helvet} +\usepackage[T1]{fontenc} + +\begin{document} + \fbox{\begin{minipage}[t][56mm][c]{80mm} + \centering + {\Huge\textbf{Bread Book }}\\ + \vspace{4mm} + {\huge{Recipes}} + \end{minipage}} +\end{document} diff --git a/index.gmi b/index.gmi index c6608f3..d69d37a 100644 --- a/index.gmi +++ b/index.gmi @@ -119,4 +119,4 @@ Rye -=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2025-07-02 17:40:22.398338 \ No newline at end of file +=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2025-08-30 17:28:14.092317 \ No newline at end of file diff --git a/index.html b/index.html index 5f5f031..9bf9cf5 100644 --- a/index.html +++ b/index.html @@ -202,7 +202,7 @@
  • Add rye and other ancient grain breads
    • -

    Last compiled at 2025-07-02 17:40:22.420696

    +

    Last compiled at 2025-08-30 17:28:14.109140

    \ No newline at end of file diff --git a/pages/notes.html b/pages/notes.html index e3dcf91..98f94c8 100644 --- a/pages/notes.html +++ b/pages/notes.html @@ -14,118 +14,116 @@

    Sourdough

    - "a culture will be suitable for "seeding" a levain when it rises to a level of 4 to 4.2 in 6 hours, and has a pH ranging from 4.4 to 4.6. Such a culture is normally capable of producing good-quality naturally leavened bread." -
    -

    (p. 90)

    - -
    - "In any case, when the baker cultivates natural levains without any addition of baker's yeast, and the yeast is only added at the rate of (0.1% to 0.2%) at the end of mixing (that is, from 1.5 to 3.0 g per liter of water), the taste of the resulting bread is not much affected and the baker gains precious time during the second fermentation." + "ensure that the temperature of the refrigeration chamber stays between 8 and 10°C (46.4°F to 50°F) whenever the chef is retarded for periods of 48 hours or more. At lower temperatures, part of the flora of the culture may be destroyed, and consequently the taste of bread produced from this culture may be spoiled."
    -

    (p. -)

    + (p. 42)
    "Warmer temperatures encourage the development of milder lactic flavors, while cooler temperatures promote the growth of more acetic flavors. Refrigeration decimates the wild yeasts, giving more of an acetic acid character to the dough and finished baked loaves."
    -

    (p. -)

    + (p. 48)
    - "ensure that the temperature of the refrigeration chamber stays between 8 and 10°C (46.4°F to 50°F) whenever the chef is retarded for periods of 48 hours or more. At lower temperatures, part of the flora of the culture may be destroyed, and consequently the taste of bread produced from this culture may be spoiled." + "a culture will be suitable for 'seeding' a levain when it rises to a level of 4 to 4.2 in 6 hours, and has a pH ranging from 4.4 to 4.6. Such a culture is normally capable of producing good-quality naturally leavened bread."
    -

    (p. -)

    + (p. 90)
    - "ensure that the temperature of the refrigeration chamber stays between 8 and 10°C (46.4°F to 50°F) whenever the chef is retarded for periods of 48 hours or more. At lower temperatures, part of the flora of the culture may be destroyed, and consequently the taste of bread produced from this culture may be spoiled." + "In any case, when the baker cultivates natural levains without any addition of baker's yeast, and the yeast is only added at the rate of (0.1% to 0.2%) at the end of mixing (that is, from 1.5 to 3.0 g per liter of water), the taste of the resulting bread is not much affected and the baker gains precious time during the second fermentation."
    -

    (p. -)

    + (p. 92)

    Baking

    "[Baking should] take place until the internal temperature of the paton reaches 50 to 60°C" - (p. -)

    + (p. 69)

    "For best results, loaves must be slashed at only a slight angle to approximately 1/-' depth" - (p. -)

    + (p. 70)

    - "Under most circumstances, patons should be rather well proofed at the time they are placed in the oven. This degree of proof should be equivalent to between 3.5 to 4 times greater than the volume of the patons just after molding." + "Generally speaking, a finger imprint on a loaf that is ready to bake should disappear slowly but completely in two 2 or three 3 seconds. Imprints that don't remain for that length of time show that the dough is underproofed. Imprints that don't disappear mean that the dough is overproofed."
    -

    (p. -)

    + (p. 60)
    - "Generally speaking, a finger imprint on a loaf that is ready to bake should disappear slowly but completely in two 2 or three 3 seconds. Imprints that don't remain for that length of time show that the dough is underproofed. Imprints that don't disappear mean that the dough is overproofed." + "Under most circumstances, patons should be rather well proofed at the time they are placed in the oven. This degree of proof should be equivalent to between 3.5 to 4 times greater than the volume of the patons just after molding."
    -

    (p. -)

    + (p. 60-61)

    Recipe and scaling

    -
    - "A lack of dough strength, and may result in a relaxation or weakening of the patons during the course of the second fermentation. They usually proof "flat" and have a tendency to stick and to become deformed. After baking, they yield flat loaves that suffer from poor volume and have a barely acceptable appearance. The crumb structure is sometimes slightly coarse, lacks suppleness and elasticity, and very often has a marbled or irregularly colored appearance. At the opposite end of the scale, excessive maturation-or to the baker, excessive dough strength-becomes apparent during the second fermentation as patons that proof into rounded forms, prone to crusting or drying out, and that sometimes exhibit surface cracks or tears. The loaves are very rounded in the oven, and oven spring is generally slow to develop. The incisions or blade cuts on the pawns open up badly or not at all, and the crust color appears dull. Here again the loaves are barely passable or mediocre in appearance." -
    -

    (p. -)

    -

    "The amount of prefermented dough to be added may vary around 15% of the weight of total formula flour, sometimes a bit more." - (p. -)

    + (p. 44)

    - "As I stated previously, the only reason to even mention the straight dough method with intensive mixing (Exhibit 10-5) is to point out that the resulting product is no longer bread. It is so debased and denatured and so different in physical characteristics and taste from real bread that it is only an imperfect caricature of it. For these reasons, I am sure that I will be pardoned for giving only the most rudimentary formula and procedure for it." + "A lack of dough strength, and may result in a relaxation or weakening of the patons during the course of the second fermentation. They usually proof 'flat' and have a tendency to stick and to become deformed. After baking, they yield flat loaves that suffer from poor volume and have a barely acceptable appearance. The crumb structure is sometimes slightly coarse, lacks suppleness and elasticity, and very often has a marbled or irregularly colored appearance. At the opposite end of the scale, excessive maturation-or to the baker, excessive dough strength-becomes apparent during the second fermentation as patons that proof into rounded forms, prone to crusting or drying out, and that sometimes exhibit surface cracks or tears. The loaves are very rounded in the oven, and oven spring is generally slow to develop. The incisions or blade cuts on the pawns open up badly or not at all, and the crust color appears dull. Here again the loaves are barely passable or mediocre in appearance."
    -

    (p. -)

    + (p. 56)
    - "open pans: 260 g (9.173 oz) dough per liter of pan volume (0.5732 lbs of dough per each 61.025 cu in of pan volume, or 0.0939 lbs of dough for each 10 cu in of pan volume). • lidded pans: 245 g (8.64 oz) dough per liter of pan volume (0.54 lbs of dough per each 61.025 cu in of pan volume or 0.088 lbs of dough for each 10 cu in of pan volume). For higher-density breads, which are generally baked in lidded molds or forms, use approximately 275 g (9.7 oz) dough per liter of pan volume (0.606 lbs of dough per each 61.025 cu in of pan volume or 0.099 lbs of dough for each 10 cu in of pan volume)." + "As I stated previously, the only reason to even mention the straight dough method with intensive mixing [...] is to point out that the resulting product is no longer bread. It is so debased and denatured and so different in physical characteristics and taste from real bread that it is only an imperfect caricature of it. For these reasons, I am sure that I will be pardoned for giving only the most rudimentary formula and procedure for it."
    -

    (p. -)

    - -

    Ingredients

    + (p. 94-95)
    - "The flour is sometimes bleached at the mill by treatment with benzoyl peroxide,4 or even treated with an addition of potassium bromate, as is done in the United States, England, and certain other English-speaking countries.5 In both of these instances, and especially in the case of benzoyl peroxide, the gustatory properties of the flour are profoundly changed for the worse, and the taste greatly diminished." + "open pans: 260 g (9.173 oz) dough per liter of pan volume (0.5732 lbs of dough per each 61.025 cu in of pan volume, or 0.0939 lbs of dough for each 10 cu in of pan volume). • lidded pans: 245 g (8.64 oz) dough per liter of pan volume (0.54 lbs of dough per each 61.025 cu in of pan volume or 0.088 lbs of dough for each 10 cu in of pan volume). For higher-density breads, which are generally baked in lidded molds or forms, use approximately 275 g (9.7 oz) dough per liter of pan volume (0.606 lbs of dough per each 61.025 cu in of pan volume or 0.099 lbs of dough for each 10 cu in of pan volume)."
    -

    (p. -)

    + (p. 113-114) + +

    Ingredients

    "North American flours, Professor Calvel prefers those milled from hard red winter wheats, grown in Kansas (Figure 1-1) and other Midwestern states, because of their baking tolerance and slightly sweet flavor." - (p. -)

    + (p. 5)

    + +
    + "The flour is sometimes bleached at the mill by treatment with benzoyl peroxide,4 or even treated with an addition of potassium bromate, as is done in the United States, England, and certain other English-speaking countries.5 In both of these instances, and especially in the case of benzoyl peroxide, the gustatory properties of the flour are profoundly changed for the worse, and the taste greatly diminished." +
    + (p. 18)

    Annecdotes

    - "Professor Calvel has written elsewhere that bakers must possess 'hands of steel in velvet gloves.'" + "Professor Calvel has written elsewhere that bakers must possess 'hands of steel in velvet gloves.'" - (p. -)

    + (p. 58)

    Good Bread Is Back A Contemporary History of French Bread by Steven Laurence Kaplan and Catherine Porter

    Annecdotes

    - "In the late 1960s, Raymond Calvel noted that so-called country and household loaves were finding more and more takers, although they were extremely uneven in quality. He warned against 'floury transvestites,' specialty breads made 'with the same dough as regular bread, with a floury exterior.'" + "In the late 1960s, Raymond Calvel noted that so-called country and household loaves were finding more and more takers, although they were extremely uneven in quality. He warned against 'floury transvestites,' specialty breads made 'with the same dough as regular bread, with a floury exterior.'"
    -

    (p. -)

    + (p. 80) -
    - "In his Chroniques alimentaires d’un monde qui s’en va, Claude Thouvenot tells the story of a country priest in 1895 who offers a piece of good dark bread to a beggar who claims to be an unemployed worker. Instead of thanking the priest, the beggar says bitterly: 'You can keep your bread. Workers without jobs are already unhappy enough, we don’t have to let you insult us and treat us like animals—because that’s dog’s bread you have there.'" -
    -

    (p. -)

    +

    + "The phenomenon is droll, and historically unprecedented: these haute couture dark breads cost more than the ready-to-wear white versions. A resuscitated Parmentier would think he had landed in an insane asylum." + + (p. 102)

    - "The phenomenon is droll, and historically unprecedented: these haute couture dark breads cost more than the ready-to-wear white versions. A resuscitated Parmentier would think he had landed in an insane asylum." + "In his Chroniques alimentaires d’un monde qui s’en va, Claude Thouvenot tells the story of a country priest in 1895 who offers a piece of good dark bread to a beggar who claims to be an unemployed worker. Instead of thanking the priest, the beggar says bitterly: 'You can keep your bread. Workers without jobs are already unhappy enough, we don’t have to let you insult us and treat us like animals—because that’s dog’s bread you have there.'"
    -

    (p. -)

    + (p. 104-105)

    Additives

    - "In Calvel’s view, these latter are not at all harmful, especially ascorbic acid, a veritable crutch for bakers. It accelerates the maturation of the dough, 'thus making it possible to reduce the length of time needed for breadmaking,' and it increases the tolerance of the pâtons—which rise when they are baked—at little cost, Calvel insists, because 'it very slightly favors the whitening of the crumb, but it has practically no effect on the taste of the loaf.'" + "In Calvel’s view, these latter are not at all harmful, especially ascorbic acid, a veritable crutch for bakers. It accelerates the maturation of the dough, 'thus making it possible to reduce the length of time needed for breadmaking,' and it increases the tolerance of the pâtons—which rise when they are baked—at little cost, Calvel insists, because 'it very slightly favors the whitening of the crumb, but it has practically no effect on the taste of the loaf.'"
    -

    (p. -)

    + (p. 117) + diff --git a/style.css b/style.css index 4f6c9e9..389adda 100644 --- a/style.css +++ b/style.css @@ -24,6 +24,14 @@ p + p { dt { font-weight: bold; } +aside { + background-color: yellow; +} +blockquote + cite{ + margin: 16px 0px 16px 0px; + display: block; + text-align: right +} @media (prefers-color-scheme: dark) { body { -- 2.39.2