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

* 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

book/troubleshooting/crumb-structures.tex

@@ -8,9 +8,10 @@ that you can use to debug your baking process.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{crumb-structures-book}
-  \caption{A schematic visualization of different crumb structures and their respective causes. The
-  final bread's crumb is a key aspect to identify potential issues related to fermentation
-  or baking technique.}%
+  \caption[Debugging your crumb structure]{A schematic visualization of
+      different crumb structures and their respective causes. The final bread's
+      crumb is a key aspect to identify potential issues related to
+      fermentation or baking technique.}%
   \label{fig:crumb-structures-book}
 \end{figure}
 
@@ -18,8 +19,8 @@ that you can use to debug your baking process.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{open-crumb}
-  \caption{The bread has a somewhat open crumb with areas
-  featuring a honeycomb structure.}%
+  \caption[Perfectly fermented bread]{The bread has a somewhat open crumb
+      with areas featuring a honeycomb structure.}%
   \label{fig:open-crumb}
 \end{figure}
 
@@ -49,8 +50,8 @@ to achieve as open a crumb as possible.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{honeycomb}
-  \caption{A whole wheat sourdough with an almost exclusive honeycomb crumb
-  structure.}%
+  \caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost
+      exclusive honeycomb crumb structure.}%
   \label{fig:honeycomb}
 \end{figure}
 
@@ -142,9 +143,9 @@ flavor profile, then a stronger flour with more gluten will help.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
-  \caption{A dense dough featuring a gummy, not fully gelatinized area.
-  The picture has been provided by the user wahlfeld from our community
-Discord server.}%
+  \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
+      gelatinized area.  The picture has been provided by the user wahlfeld
+      from our community Discord server.}%
   \label{fig:fermented-too-short-underbaked}
 \end{figure}
 
@@ -177,9 +178,9 @@ of time.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fools-crumb}
-  \caption{A typical example of a fool's crumb featuring an ear and several overly
-  large alveoli. The picture has been provided by Rochelle from our
-  community Discord server.}%
+  \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
+      featuring an ear and several overly large alveoli. The picture has been
+      provided by Rochelle from our community Discord server.}%
   \label{fools-crumb}
 \end{figure}
 
@@ -268,8 +269,8 @@ turn the fan off, consider using a Dutch oven.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{no-steam}
-  \caption{One of my earlier breads that I~baked at a friend's place where
-  I~couldn't steam the dough properly.}%
+  \caption[Bread baked with too little steam]{One of my earlier breads that
+      I~baked at a friend's place where I~couldn't steam the dough properly.}%
   \label{no-steam}
 \end{figure}
 
@@ -292,9 +293,9 @@ of the oven.
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
-  \caption{An apple with 2 probes to measure ambient
-  and surface temperatures of several steaming techniques
-  in a Dutch oven.}%
+  \caption[Measuring ambiant and surface temperature]{An apple with 2 probes
+      to measure ambient and surface temperatures of several steaming
+      techniques in a Dutch oven.}%
   \label{apple-experiment-temperatures}
 \end{figure}
 
@@ -313,15 +314,17 @@ I~would achieve less oven spring.
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
-  \caption{A chart showing how the temperature of the surface
-  of the apple changes with different steaming techniques.}%
+  \caption[Surface temperature versus steaming technique]{A chart showing how
+      the temperature of the apple's surface changes with different
+      steaming techniques.}%
   \label{apple-experiment-surface-temperatures}
 \end{figure}
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
-  \caption{This figure shows how the ambient temperatures inside of the
-  Dutch oven change depending on the steaming technique that is used.}%
+  \caption[Dutch Oven temperature versus steaming technique]{This figure shows
+      how the ambient temperatures inside of the Dutch oven change depending
+      on the steaming technique that is used.}%
   \label{apple-experiment-ambient-temperatures}
 \end{figure}
 

book/troubleshooting/misc.tex

@@ -183,7 +183,8 @@ the top.
 \begin{figure}[!htb]
 \begin{center}
   \includegraphics[width=0.5\textwidth]{hooch}
-  \caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
+  \caption[Hooch] {Hooch building on top of a sourdough
+      starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}
 \end{center}
 \end{figure}
@@ -244,10 +245,11 @@ metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
-  \caption{The interaction of lactic acid bacteria and mold fungi.
-  In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
-et al.\ show how bacteria are producing metabolites that inhibit fungus
-growth.}%
+  \caption[The interaction of lactic acid bacteria and mold fungi]{The
+      interaction of lactic acid bacteria and mold fungi.
+      In~\cite{mold+lactic+acid+bacteria},
+      \citeauthor{mold+lactic+acid+bacteria} et al.\ show how bacteria are
+      producing metabolites that inhibit fungus growth.}%
   \label{fig:fungi-lactic-acid-interactions}
 \end{figure}
 
@@ -314,7 +316,8 @@ as quite strong.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-ethanol-oxidation.tex}
-  \caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
+  \caption[acetic acid creation]{Oxygen is required to create acetic
+      acid~\cite{acetic+acid+production}.}%
   \label{fig:ethanol-oxidation}
 \end{center}
 \end{figure}
@@ -403,7 +406,7 @@ wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{tearing-dough}
-  \caption{My dough tearing after 24~hours of no activity.}%
+  \caption[Dough tearing]{My dough tearing after 24~hours of no activity.}%
   \label{fig:tearing-dough}
 \end{figure}
 
@@ -514,7 +517,7 @@ time the acetic acid-producing bacteria will perish from your starter.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{parbaked-bread.jpg}
-  \caption{A half-baked bread, known as \emph{parbaked}.}%
+  \caption[Half-baked bread]{A half-baked bread, known as \emph{parbaked}.}%
   \label{fig:parbaked-bread}
 \end{figure}