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Eliminates duplication (#467)
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I tripped over the 'around all around' it sounds wrong to me. I propose to either have 'all around' or 'around your'.
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Henrik Wist
2025-08-06 17:04:58 +02:00
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parent 93006f34c7
commit 17b667f4b4
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book/troubleshooting/crumb-structures.tex
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@@ -300,7 +300,7 @@ Similar to baking too hot, when baking without enough steam, your dough's crust
forms too quickly. It's hard to spot the difference between the two mistakes. forms too quickly. It's hard to spot the difference between the two mistakes.
I~typically first ask about the temperature and then about the steaming technique I~typically first ask about the temperature and then about the steaming technique
to determine what might be wrong with the baking process. Too little steam can to determine what might be wrong with the baking process. Too little steam can
typically be spotted by having a thick crust around all around your dough paired typically be spotted by having a thick crust all around your dough paired
with large alveoli towards the edges. with large alveoli towards the edges.
The steam essentially prevents the Maillard reaction from happening too quickly The steam essentially prevents the Maillard reaction from happening too quickly