diff --git a/book/book.tex b/book/book.tex index 0c9d882f..90fdcfdb 100644 --- a/book/book.tex +++ b/book/book.tex @@ -34,7 +34,6 @@ \input{flour-types/flour-types} -\chapter{Bread types} \input{bread-types/bread-types} \chapter{Wheat sourdough}% diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 0401847a..64e0088a 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -1,11 +1,23 @@ +\chapter{Bread types}% +\label{ch:bread-types} \begin{quoting} In this chapter you will learn about different bread types and their -advantages and disadvantages. At the end of this chapter you can find a very -simple flatbread recipe. This is probably the most accessible, least effort -type of bread you can make. If you are a busy person and/or don't have an -oven, this might be exactly the type of bread you should consider. +advantages and disadvantages. You can also find very simple recipes for +flatbread and pan loaf. The former is probably the most accessible, least +effort type of bread you can make, while the latter is a little more involved. +Free standing bread has its own chapter, due to its increased complexity. \end{quoting} +\section{Introduction}% +\label{sec:intro} + +In this section we classify bread by its baking techniques. The appearance and +taste will of course be different, but you can get excellent bread with each +of them. Some breads will require investment and technique, as depicted in +Table~\ref{tab:bread-types-comaprison}. Flatbread is probably the most +accessible, least effort type of bread you can make. If you are a busy person +and/or don’t have an oven, this might be exactly the type of bread you should +consider. \begin{table}[!htb] \begin{center} \input{tables/table-overview-bread-types.tex} @@ -15,7 +27,8 @@ \end{center} \end{table} -\section{Flatbread} +\section{Flatbread}% +\label{sec:flatbread} Flatbread is probably the simplest sourdough bread to make. To make a flatbread no oven is required; all you need is a stove. @@ -24,7 +37,7 @@ \section{Flatbread} \includegraphics[width=\textwidth]{flat-breads-selection} \caption[Flatbread selection with different flours]{An assorted selection of different flatbreads made with sourdough. From left to right: - Wheat tortilla, rye, spelt and corn.}% + Wheat~tortilla, rye, spelt and corn.}% \end{figure} This type of bread is super simple to make as you can skip @@ -33,133 +46,35 @@ \section{Flatbread} flour without gluten, such as corn or rice flour, to make the dough. To make the flatbread a little more fluffy, you can use a little bit of wheat flour. The developing gluten -will trap the gasses. During baking, these gasses will +will trap the gases. During baking, these gases will inflate the dough. Another trick to improve the texture of the flatbread is to make a very wet dough. A lot of the water will evaporate during the baking process and thus make the bread fluffier. - If your water content is very high, it will produce a -pancake-like consistency. - -Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}'' -to see a full recipe including the process of making such a flatbread. - -\section{Loaf pan bread} - -Loaf pan bread is made using the help of a special loaf pan -or loaf tin. The edges of the pan provide additional support -for the dough to rise. Making a bread using a loaf pan requires -an oven. - -\begin{figure}[!htb] - \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} - \caption[Freestanding bread and pan bread]{A freestanding bread and a wheat - loaf pan bread. Both of them received a small incision before baking - which helps to control how they open up.}% - \label{fig:free-standing-loaf-pan} -\end{figure} - -After mixing your dough, you can place it directly into the loaf pan. -This makes the whole process simpler since you can skip steps such -as shaping the dough. - -To make a great loaf pan bread with little work: - -\begin{enumerate} - \item Mix the ingredients of your dough (gluten free works too) - \item Place into the loaf pan - \item Wait until your dough has roughly doubled in size - \item Bake in a non pre-heated oven for around 30--50~minutes -\end{enumerate} +pancake-like consistency, as you can see in +Table~\ref{tab:flat-bread-ingredients} -Knowing the exact baking time is sometimes a little challenging -as it might be that the outside of your bread is cooked but -the inside is still raw. The best way is to use a thermometer -and measure the core temperature. At around \qty{92}{\degreeCelsius} -(\qty{197}{\degF}) your dough is done. I~generally bake loaf pan bread at -around \qty{200}{\degreeCelsius} (\qty{390}{\degF}), which is a little less -than my freestanding bread which I~bake at \qty{230}{\degreeCelsius} -(\qty{445}{\degF}). That's because it takes a while for the dough -to bake properly inside the loaf pan. The edges don't heat up -as quickly. Then the top part of the dough is properly cooked, while -the inside isn't yet. When baking make sure to use steam -or simply place another equally sized loaf pan on top -of your loaf pan. This way you simulate a Dutch oven. The dough's -evaporating moisture will stay inside. - -A good trick to make excellent loaf pan bread is to make a very -sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost -resembling a default sourdough starter. Just like with flatbread, -the high humidity helps to make a more airy, fluffy crumb. At -the same time the bread will be a bit chewier. This -type of bread made with rye is my family's favorite style of bread. -The hearty rye flavor paired with the sticky consistency really -makes an excellent sandwich bread. - -To improve the structure you can also consider using around \qty{50}{\percent} -wheat flour in your mix. The gluten network will develop as your -dough ferments and allow for more gas to be trapped in the dough. - -A common problem you will face when making a loaf pan bread is -the dough sticking to the pan. Use a generous amount of oil to grease -your pan. A nonstick vegetable oil spray can do wonders. -Don't clean your loaf pans with soap. Just use a kitchen towel -to clean them. With each bake a better patina forms, making your -pan more and more stick resistant. - -What's amazing about this type of bread is that it works -with every flour. The overall time to work the dough is probably -less than 5~minutes, making it very easy to integrate -into your daily routine. Furthermore, loaf pans use the space -in your oven very efficiently. Using pans I~can -easily bake 5 loaves at the same time in my home oven. -Normally I~would need multiple baking sessions for -freestanding loaves. - -\section{Free standing bread} - -A freestanding loaf is baked entirely without supporting -baking vessels in your oven. To make a freestanding loaf more steps -and tools are required. - -\begin{figure}[!htb] -\begin{center} - \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} - \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note - the incision known as an \emph{ear} and the oven spring clearly - distinguish this type of bread from flatbread and loaf pan bread.} -\end{center} -\end{figure} - -Normally you mix your dough. When using wheat you make sure -that you mix enough to develop a gluten network. -You allow the dough to reach -a certain size increase during the fermentation. Afterwards you divide and pre-shape -the dough into the desired visual shape that you like. -Each shape requires a different technique. Sometimes achieving -exactly the right shape can be challenging. Making a baguette, -for instance, requires you to perform more steps. Mastering this -technique takes several attempts. - -Once the dough is shaped, it is proofed again for a certain -period of time. Once the dough is ready, a sharp tool such -as a razor blade is used to make an incision into the dough. -This helps control how the dough opens up during the baking process. - -All these steps require practice. Each of them has to be -performed perfectly, without mistakes. -But after baking you will be rewarded with a beautiful bread -with great taste and consistency. +\begin{table}[!htb] + \begin{center} + \input{tables/table-flat-bread-pancake-recipe.tex} + \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person. + Multiply the ingredients to increase portion size. Refer to the + Section~\ref{section:bakers-math} + ``\nameref{section:bakers-math}'' to learn how to understand and + use the percentages properly.}% + \label{tab:flat-bread-ingredients} + \end{center} +\end{table} -There is a fully dedicated recipe and tutorial -for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter. +For a full recipe including the process of making such a flatbread, refer to +Subsection~\ref{subsec:flat-bread-recipe} -\section{Flatbread framework}% -\label{section:flat-bread-framework} +\subsection{Flatbread framework}% +\label{subsec:flat-bread-framework} -If you are just getting started, making a flatbread is the +As explained above, if you are just getting started, making a flatbread is the easiest way to start making great bread at home. With just a few steps, you can stop buying bread forever. This works with any flour, including gluten-free options. @@ -180,27 +95,15 @@ \section{Flatbread framework}% % \begin{enumerate} \item A flatbread similar to a roti or naan bread - \item sourdough pancakes. + \item Sourdough pancakes. \end{enumerate} -\begin{table}[!htb] - \begin{center} - \input{tables/table-flat-bread-pancake-recipe.tex} - \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person. - Multiply the ingredients to increase portion size. Refer to the - Section~\ref{section:bakers-math} - ``\nameref{section:bakers-math}'' to learn how to understand and - use the percentages properly.}% - \label{tab:flat-bread-ingredients} - \end{center} -\end{table} - To get started prepare your sourdough starter. If it has not been used for a very -long time, consider giving it another feed. To do so simply take \qty{1}{\gram} of your +long time, consider giving it another feed. To do so, simply take \qty{1}{\gram} of your existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water. If you do this in the morning, your sourdough starter will be ready in the evening. The -warmer it is, the sooner it will be ready. If it is very cold where you live, consider -using warm water. +warmer it is, the sooner it will be ready, consider +using warm water if it is very cold where you live. \begin{figure}[htb!] \begin{center} @@ -219,19 +122,19 @@ \section{Flatbread framework}% Then in the evening simply mix the ingredients as shown in the table. Your dough is going to be ready in the morning. It's typically ready after 6--12~hours. If -you use more sourdough starter, it will be ready faster. If you use less it will take -longer. Try to aim for a fermentation time of 8--12~hours. If you use -your dough too soon, the flavor might not be as good. If you use it later -your dough might be a little more sour. The best option is to experiment -and see what you personally like the most. - -After mixing the ingredients together, cover the container in which -you made the dough. This prevents the dough from drying out and makes +you use more sourdough starter it will be ready faster, conversely it will take +longer if you use less. Try to aim for a fermentation time of 8--12~hours as +by using your dough too soon, the flavor might not be as good. By using your +dough later it might become a little more sour. The best option is to +experiment and see what you personally like the most. + +After mixing the ingredients together cover the container, this prevents the +dough from drying out and makes sure no fruit flies get access. A transparent container will be helpful when getting started. You can observe the dough more easily and see when it is ready. -\begin{figure}[htb!] +\begin{figure}[htb] \begin{center} \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread} \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera} @@ -241,8 +144,9 @@ \section{Flatbread framework}% \end{figure} If you used the flatbread option with less water, look at the size increase -of your dough. The dough should have increased at least \qty{50}{\percent} in size. +of your dough. It should have increased at least \qty{50}{\percent} in size. Also look out for bubbles on the sides of your container. + When using the pancake recipe, look out for bubbles on the surface of your dough. In both cases use your nose to check the scent of your dough. Depending on your sourdough starter's microbiome your dough will have @@ -256,7 +160,7 @@ \section{Flatbread framework}% might also work at lower temperatures. You might have cultivated microbes that work best at low temperatures. Nevertheless, fermentation is always slower the colder it gets. A fridge really helps to preserve the state -of your dough.}. +of your dough.} and your dough will last for several days. The longer you wait, the more sour the bread is going to be. The fridge is a great option in case you want to take the dough with you when visiting friends. People are going @@ -265,19 +169,18 @@ \section{Flatbread framework}% going to taste relatively sour. I~do this frequently to better evaluate the state of my doughs. - -\begin{figure}[htb!] +\begin{figure}[!htb] \begin{center} \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour. The pockets come from evaporated water and \ch{CO2} created by the - microbes. The image has been provided by Lukasz Nowak via Wikipedia.} + microbes. The image has been provided by Łukasz Nowak via Wikipedia.} \end{center} \end{figure} If you are feeling lazy or don't have time, you could also use older sourdough starter to make the dough directly without any prior starter feedings. Your sourdough starter -is going to regrow inside your dough. The +is going to regrow inside your dough. Remember that the final bread might be a bit more on the sour side as the balance of yeast to bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients} I~recommended using around \qtyrange{5}{20}{\percent} @@ -286,7 +189,7 @@ \section{Flatbread framework}% The dough is probably going to be ready 24~hours later, depending on the temperature. If you want to make sweet pancakes, add some sugar and optional eggs to your dough -now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour. +now. A good quantity of eggs is around one~egg per \qty{100}{\gram} of flour. Stir your dough a little bit and it will be ready to be used. You'll have delicious sweet savory pancakes, the perfect combination. By adding the sugar now, you make sure that the microbes don't have @@ -304,7 +207,7 @@ \section{Flatbread framework}% pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you like. -\begin{figure}[htb!] +\begin{figure}[htb] \begin{center} \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour. @@ -321,11 +224,10 @@ \section{Flatbread framework}% dough is a bit more on the sour side, you can use this trick to balance out the acidity. This really depends on which flavor you are looking for. -When making a flatbread I~recommend wrapping the baked flatbreads -in a kitchen towel. This way more of the evaporating humidity -stays inside of your bread. This makes sure your flatbreads stay -nice and fluffy for a longer period after the bake. A similar strategy is -used when making corn tortillas. +When making a flatbread I~recommend wrapping the baked flatbreads in a kitchen +towel. This way more of the evaporating humidity stays inside of your bread, +making sure your flatbreads stay nice and fluffy for a longer period after the +bake. A similar strategy is used when making corn tortillas. You can safely store the baked flatbreads or pancakes in your fridge for weeks. When storing make sure to store them in an airtight plastic bag so that @@ -337,8 +239,8 @@ \section{Flatbread framework}% for as long as you like\footnote{The starter will stay good for months. If you expect to leave it longer, consider drying a little bit of your sourdough starter.}. -\section{Simple flatbread recipe}% -\label{section:flat-bread-recipe} +\subsection{Simple flatbread recipe}% +\label{subsec:flat-bread-recipe} By following the steps outlined in this section, you'll be introduced to a versatile bread that's perfect for a myriad of @@ -346,7 +248,7 @@ \section{Simple flatbread recipe}% wrapping a flavorful filling, or simply enjoying a piece with a drizzle of olive oil, these flatbreads are sure to impress. -\subsection*{Ingredients} +\subsubsection*{Ingredients} \begin{tabular}{r@{}rl@{}} \qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\ @@ -355,23 +257,23 @@ \subsection*{Ingredients} \qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\ \end{tabular} -\subsection*{Instructions} +\subsubsection*{Instructions} \begin{description} -\item[Prepare the Dough] In a large mixing bowl, combine the flour and water. +\item[Prepare the dough] In a large mixing bowl, combine the flour and water. Mix until you have a shaggy dough with no dry spots. Add the sourdough starter and salt to the mixture. Incorporate them thoroughly until you achieve a smooth and homogenized dough. -\item[Fermentation] Cover the bowl with a lid or plastic wrap. Allow the dough +\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough to rest and ferment until it has increased by at least \qty{50}{\percent} in size. Depending on the temperature and activity of your starter, this can take anywhere from 4 to 24~hours. -\item[Cooking Preparation] Once the dough has risen, heat a pan over medium heat. +\item[Cooking preparation:] Once the dough has risen, heat a pan over medium heat. Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel. -\item[Shaping and Cooking] With a ladle or your hands, scoop out a portion of +\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of the dough and place it onto the hot pan, spreading it gently like a pancake. Cover the pan with a lid. This traps the steam and ensures even cooking @@ -380,19 +282,126 @@ \subsection*{Instructions} After about 5~minutes, or when the bottom of the flatbread has a golden-brown crust, carefully flip it using a spatula. -\item[Adjusting Cook Time] If the flatbread appears too dark, +\emph{Adjusting cook time.} If the flatbread appears too dark, remember to reduce the cooking time slightly for the next one. Conversely, if it's too pale, allow it to cook a bit longer before flipping. Cook the flipped side for an additional 5~minutes or until it's also golden brown. -\item[Storing] Once cooked, remove the flatbread from the pan and place it on a +\item[Storing:] Once cooked, remove the flatbread from the pan and place it on a kitchen towel. Wrapping the breads in the towel will help retain their softness and prevent them from becoming overly crisp. Repeat the cooking process for the remaining dough. -\item[Serving Suggestion] Enjoy your sourdough flatbreads warm, +\item[Serving suggestion:] Enjoy your sourdough flatbreads warm, paired with your favorite dips, spreads, or as a side to any meal. \end{description} +\section{Loaf pan bread} + +Loaf pan bread is made using the help of a special loaf pan +or loaf tin. The edges of the pan provide additional support +for the dough to rise. Making a bread using a loaf pan requires +an oven. + +\begin{figure}[!htb] + \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} + \caption[Freestanding bread and pan bread]{A freestanding bread and a wheat + loaf pan bread. Both of them received a small incision before baking + which helps to control how they open up.}% + \label{fig:free-standing-loaf-pan} +\end{figure} + +After mixing your dough, you can place it directly into the loaf pan. +This makes the whole process simpler since you can skip steps such +as shaping the dough. + +To make a great loaf pan bread with little work: + +\begin{enumerate} + \item Mix the ingredients of your dough (gluten free works too) + \item Place into the loaf pan + \item Wait until your dough has roughly doubled in size + \item Bake in a non pre-heated oven for around 30--50~minutes +\end{enumerate} + +Knowing the exact baking time is sometimes a little challenging +as it might be that the outside of your bread is cooked but +the inside is still raw. The best way is to use a thermometer +and measure the core temperature. At around \qty{92}{\degreeCelsius} +(\qty{197}{\degF}) your dough is done. I~generally bake loaf pan bread at +around \qty{200}{\degreeCelsius} (\qty{390}{\degF}), which is a little less +than my freestanding bread which I~bake at \qty{230}{\degreeCelsius} +(\qty{445}{\degF}). That's because it takes a while for the dough +to bake properly inside the loaf pan. The edges don't heat up +as quickly. Then the top part of the dough is properly cooked, while +the inside isn't yet. When baking make sure to use steam +or simply place another equally sized loaf pan on top +of your loaf pan. This way you simulate a Dutch oven. The dough's +evaporating moisture will stay inside. + +A good trick to make excellent loaf pan bread is to make a very +sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost +resembling a default sourdough starter. Just like with flatbread, +the high humidity helps to make a more airy, fluffy crumb. At +the same time the bread will be a bit chewier. This +type of bread made with rye is my family's favorite style of bread. +The hearty rye flavor paired with the sticky consistency really +makes an excellent sandwich bread. + +To improve the structure you can also consider using around \qty{50}{\percent} +wheat flour in your mix. The gluten network will develop as your +dough ferments and allow for more gas to be trapped in the dough. + +A common problem you will face when making a loaf pan bread is +the dough sticking to the pan. Use a generous amount of oil to grease +your pan. A nonstick vegetable oil spray can do wonders. +Don't clean your loaf pans with soap. Just use a kitchen towel +to clean them. With each bake a better patina forms, making your +pan more and more stick resistant. + +What's amazing about this type of bread is that it works +with every flour. The overall time to work the dough is probably +less than 5~minutes, making it very easy to integrate +into your daily routine. Furthermore, loaf pans use the space +in your oven very efficiently. Using pans I~can +easily bake 5 loaves at the same time in my home oven. +Normally I~would need multiple baking sessions for +freestanding loaves. + +\section{Free standing bread} + +A freestanding loaf is baked entirely without supporting +baking vessels in your oven. To make a freestanding loaf more steps +and tools are required. + +\begin{figure}[!htb] +\begin{center} + \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} + \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note + the incision known as an \emph{ear} and the oven spring clearly + distinguish this type of bread from flatbread and loaf pan bread.} +\end{center} +\end{figure} + +Normally you mix your dough, when using wheat you make sure that you mix +enough to develop a gluten network. You allow the dough to reach a certain +size increase during the fermentation, afterwards you divide and pre-shape the +dough into the desired visual shape that you like. Each shape requires a +different technique. Sometimes achieving exactly the right shape can be +challenging, making a baguette for instance, requires you to perform more +steps. Mastering this technique takes several attempts. + +Once the dough is shaped, it is proofed again for a certain +period of time. Once the dough is ready, a sharp tool such +as a razor blade is used to make an incision into the dough. +This helps control how the dough opens up during the baking process. + +All these steps require practice. Each of them has to be +performed perfectly, without mistakes. +But after baking you will be rewarded with a beautiful bread +with great taste and consistency. + +There is a fully dedicated recipe and tutorial +for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~Chapter. diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 13785400..83923413 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -1,10 +1,10 @@ -%TODO: last line is not great --\begin{tabular}{lll} +%TODO: Alignement is not great +\begin{tabular}{@{}lll@{}} \toprule - & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule -\textbf{Flour} & 100g & 100g \\ -\textbf{Water} & up to 100g (100\%) & 300g (300\%) \\ -\textbf{Sourdough starter} & 5--20g (5--20\%) & 5--20g (5--20\%) \\ -\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ -\textbf{Bake when?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule + & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule +Flour & \qty{100}{g} & \qty{100}{g} \\ +Water & up to \qty{100}{g} (\qty{100}{\percent}) & \qty{300}{g} (\qty{300}{\percent}) \\ +Sourdough starter & 5--\qty{20}{g} (5--\qty{20}{\percent}) & 5--\qty{20}{g} (5--\qty{20}{\percent}) \\ +Salt & \qty{2}{g} (\qty{2}{\percent}) & \qty{2}{g} (\qty{2}{\percent}) \\ + Bake when? & Dough increased \qty{50}{\percent} in size & Bubbles visible on surface \\ \bottomrule \end{tabular} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index f8fac2ee..fc3ade7b 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -1,10 +1,11 @@ -% TODO -\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} +\begin{tabular}{@{}llll@{}} \toprule - & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule -Cooking method & Fire, pan, barbecue & Oven & Oven \\ -Working time (min.) & 3 & 5 & 60 \\ -Flour types & All & All & Gluten flours \\ -Difficulty & Very easy & Easy & Difficult \\ -Cost & Low & Medium & High \\ \bottomrule + & \multicolumn{3}{c}{\textbf{Type of bread}}\\ + \cmidrule(lll){2-4} + & \textbf{Flat} & \textbf{Loaf pan} & \textbf{Free standing} \\ \midrule +Cooking method & Pan, fire, barbecue & Oven & Oven \\ +Working time & 3~min. & 5~min. & 60~min. \\ +Flour types & All & All & Gluten flours \\ +Difficulty & Very easy & Easy & Difficult \\ +Cost & Low & Medium & High \\ \bottomrule \end{tabular}