From 0b79eb7adadbe2a1389a6c9550bd8876d651a61c Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 7 May 2023 12:07:48 +0100 Subject: [PATCH] Fix duplicate word Thanks AC! --- book/troubleshooting/crumb-structures/crumb-structures.tex | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/book/troubleshooting/crumb-structures/crumb-structures.tex b/book/troubleshooting/crumb-structures/crumb-structures.tex index fd951d1..fb54b0f 100644 --- a/book/troubleshooting/crumb-structures/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures/crumb-structures.tex @@ -245,7 +245,7 @@ more and more water evaporates, gas expands and the dough is being pushed upward Once the dough reaches the crust, it can no longer expand. The alveoli merge into larger structures close to the surface of the dough. By baking too hot, you are not achieving the ear which adds extra flavor. Furthermore, by restricting -your it's expansion, the crumb will not be as fluffy as it could be. +it's expansion, the crumb will not be as fluffy as it could be. If you have an extensible dough with high hydration, baking too cold will result in the dough flattening out quite a lot. The gelatinization of the starch is @@ -321,4 +321,4 @@ Generally though, achieving too much steam is relatively challenging. I could on make this mistake when using a Dutch oven as the steaming method paired with relatively large ice cubes. After talking with other bakers using the same Dutch oven, it seems that my ice cubes (around 80g) were 4 times as heavy as the ones other bakers -would use (20g). \ No newline at end of file +would use (20g).