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Add list of table and list of figures (#178)

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* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Increase numwidth in list of figures

Prevents over-run of figure number and text
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2023-08-18 10:27:16 +01:00
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parent 9e086fab6c
commit 38ac7c6b11
14 changed files with 317 additions and 260 deletions
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28
book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -1,8 +1,8 @@
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{final-bread}
\caption{A sourdough rye bread made using a loaf pan. The
rye bread is not scored. The crust typically cracks
open during baking.}%
\caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
The rye bread is not scored. The crust typically cracks open during
baking.}%
\label{fig:non-wheat-final-bread}
\end{figure}
@@ -29,9 +29,10 @@ crumb compared to wheat.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-non-wheat-process.tex}
\caption{A visualization of the process to make non-wheat sourdough bread.
The process is much simpler than making wheat sourdough bread. There is
no gluten development. The ingredients are simply mixed together.}%
\caption[Process for non-wheat sourdough bread]{A visualization of the
process to make non-wheat sourdough bread. The process is much simpler
than making wheat sourdough bread. There is no gluten development. The
ingredients are simply mixed together.}%
\label{fig:non-wheat-sourdough}
\end{center}
\end{figure}
@@ -59,9 +60,9 @@ to around \qty{60}{\percent}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{ingredients}
\caption{For non-wheat dough the ingredients are mixed together. There is no need
to develop any dough strength. This simplifies the whole bread-making
process.}%
\caption[Non-wheat dough]{For non-wheat dough the ingredients are mixed
together. There is no need to develop any dough strength. This
simplifies the whole bread-making process.}%
\label{fig:non-wheat-ingredients}
\end{figure}
@@ -74,9 +75,10 @@ add the other ingredients.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sticky-hands}
\caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent
the rye flour from building gluten bonds. As a result the dough never features an
open crumb and is always very sticky when hand mixing.}%
\caption[Sticky rye dough]{Rye flour has a sugar molecule known as pentosan.
These pentosans prevent the rye flour from building gluten bonds. As a
result the dough never features an open crumb and is always very sticky
when hand mixing.}%
\label{fig:non-wheat-sticky-hands}
\end{figure}
@@ -111,7 +113,7 @@ needed into your greased loaf pan.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{crumb}
\caption{The crumb structure of rye bread. By making a wetter
\caption[Rye bread]{The crumb structure of rye bread. By making a wetter
dough, more water evaporates during the baking and thus the
crumb tends to be a bit more open. Generally, rye
bread is never as fluffy as wheat sourdough bread. The crust