From 0cbedf5ca1c6579a8b10710febae18b1df964842 Mon Sep 17 00:00:00 2001
From: Ced <ced@sdf.org>
Date: Wed, 4 Oct 2023 10:28:59 +0100
Subject: [PATCH] Fix mismatch between flowchart and figure

Hopefully the last one.
---
 book/baking/baking.tex | 8 ++++----
 1 file changed, 4 insertions(+), 4 deletions(-)

diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index f7154e1..71599bb 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -127,12 +127,12 @@ crust building. During the first stage of the bake, the dough
 increases in size. The water in your dough evaporates and pushes
 the whole dough upwards.
 
-\begin{flowchart}[!htb]
+\begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-steam.jpg}
   \caption[Steam building with inverted tray]{How steam builds in your oven
       using the later described inverted tray method.}%
       \label{flc:inverted-tray}
-\end{flowchart}
+\end{figure}
 
 Normally, under high heat a crust would form. Just like
 if you were to bake vegetables in your home oven, at some point
@@ -271,14 +271,14 @@ By placing another tray on top of your dough, the steam
 created from the dough and water source stays
 around your dough.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-inverted-tray-method.tex}
   \caption[Inverted tray baking process]{A schematic visualization the
   inverted tray baking method that works great for home ovens.}%
   \label{fig:inverted-tray-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 
 The biggest advantage of this method compared to the