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Fix duplicate word

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Thanks AC!
This commit is contained in:
Hendrik Kleinwaechter
2023-05-07 12:07:48 +01:00
parent f8c45ade98
commit 0b79eb7ada
1 changed files with 2 additions and 2 deletions
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book/troubleshooting/crumb-structures/crumb-structures.tex
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@@ -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).
would use (20g).