Bulk fermentation complete flowchart (#71)

This adds a flow chart showing how to determine when the bulk
fermentation is completed.

book/wheat-sourdough/wheat-sourdough.tex

@@ -666,7 +666,6 @@ new bakers commit.
   \label{fig:dough-ball-steps}
 \end{figure}
 
-
 To make the dough's surface smooth place your dough on a wooden board or
 on your kitchen's countertop. Drag the dough with your palm over the surface.
 A dough scraper could be used here for assistance.
@@ -695,7 +694,6 @@ as much as possible until it tears. Then wait the mentioned 10 minutes and repea
 Later you don't have any room for error. Your technique has to be on point.
 An over-pre-shaped dough can potentially not recover.
 
-
 \section{Bulk fermentation}
 \label{section:bulk-fermentation}
 
@@ -748,6 +746,15 @@ predictable. The room for error (as shown in figure \ref{fig:wheat-yeast-sourdou
 is much larger. The doughs are perfect to be made in a
 machine.
 
+\begin{figure}[!htb]
+  \includegraphics{figures/fig-bulk-fermentation.pdf}
+  \caption{During the bulk fermentation multiple doughs are fermented together in bulk.
+  A challenging aspect of homemade sourdough bread is to determine when this stage of
+  fermentation is completed. This chart shows multiple available options to check on the bulk
+  fermentation progress.}
+  \label{fig:bulk-fermentation}
+\end{figure}
+
 Experienced bakers will tell you to go by the look and feel of
 the dough. While this works if you have made hundreds of loaves,
 this is not an option for an inexperienced baker. As