Improve dutch oven instructions (#163)

This improves the dutch oven instructions by adding a flow chart with detailed steps.

book/baking/baking.tex

@@ -177,10 +177,32 @@ way.
 
 \section{Dutch ovens}
 
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{dutch-oven-example}
+  \caption{An example of a dutch oven. Some are also made out
+  of enameled cast iron, others are made out of clay and some feature a glass lid.
+  They all work similarly by entrapping some of the steam created
+  during the baking process. The steamy environment allows the bread
+  to rise further and thus have more oven spring and feature a fluffier
+  crumb.}%
+\end{figure}
+
+\begin{figure}[!htb]
+\begin{center}
+  \input{figures/fig-dutch-oven-process.tex}
+  \caption{A visualization of the baking process using a dutch oven (DO). The dough
+  is steamed for the first half of the bake and then baked without cover for
+  the second half of the bake. The desired darkness and thickness of the crust depends
+  on your personal preference. Some bakers prefer
+  a lighter crust and others a darker.}%
+  \label{fig:dutch-oven-process}
+\end{center}
+\end{figure}
+
 Dutch ovens are an ideal way to bake with a lot of
 steam. They are not fully sealed. Regardless though,
 as water evaporates from your dough, it will create a steamy
-environment allowing your dough to rise. It really
+environment allowing your dough to rise. It
 makes baking in a home oven very easy.
 
 When using a Dutch oven, make sure to preheat it properly,
@@ -199,13 +221,32 @@ of cast iron you have to season it from time to time. This takes
 time.
 
 The biggest disadvantage, though, is
-capacity. You can only bake a single bread at a time.
+capacity. You can only bake a single piece of bread at a time,
-In many cases it makes sense to bake multiple
+as the size of the Dutch oven is limited.
+In many cases, it makes sense to bake multiple
 loaves in one go. It makes the whole process more
 efficient as you have to knead less per loaf. The time it
 takes to make one loaf is significantly reduced. Furthermore,
 you don't require as much energy. You don't have
-to preheat your oven twice for each individual loaf.
+to preheat your oven twice for each loaf.
+
+An additional disadvantage of Dutch ovens is the
+need to move very hot and heavy cast iron. \footnote{
+  Some of them can weigh up to 10 kg. Moving them is quite
+  a tedious exercise. Especially if the cast iron is
+  heated you have to be very concise with your movements.
+  Despite doing my best I have a few scars on my
+  hands and arms from operating the Dutch ovens.
+} You will need to be very careful and ideally use
+heat-resilient gloves when touching your Dutch oven.
+
+Furthermore, some of the Dutch ovens come at a hefty
+price tag. Especially for new bakers buying a Dutch oven on
+top of other tools can be quite a hefty investment. For
+this reason, I advocate the inverted tray method visualized
+in the next section. In case you do not own an oven consider trying
+the simple flatbread recipe which is baked in a pan. Please
+refer to section \ref{section:flat-bread-recipe} for more details.
 
 
 \section{Inverted tray method}

book/figures/fig-dutch-oven-process.tex

@@ -0,0 +1,35 @@
+\begin{tikzpicture}[node distance = 3cm, auto]
+  \node [block] (heat_oven) {\footnotesize Preheat DO to  \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
+  \node [block, right of=heat_oven] (remove_oven) {\footnotesize Remove DO from oven };
+  \node [block, right of=remove_oven] (open_load_dough) {\footnotesize Open DO \& load your dough};
+  \node [block, right of=open_load_dough] (score) {\footnotesize Score your dough};
+  \node [block, right of=score] (spritz) {\footnotesize Spritz dough with water};
+  \node [block, below of=spritz] (close) {\footnotesize Close DO};
+  \node [block, left of=close] (back_oven) {\footnotesize Place DO back in oven};
+  \node [block, left of=back_oven] (bake) {\footnotesize Bake 30~minutes at \qty{230}{\degreeCelsius} (\qty{446}{\degF})};
+  \node [block, below of=heat_oven] (wait_5_minutes) {\footnotesize Wait 5 minutes};
+  \node [decision, below of=wait_5_minutes, node distance=4cm] (is_ready_check) {\footnotesize Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?};
+  \node [block, right of=is_ready_check, node distance=4cm] (remove_do_lid) {\footnotesize Remove DO lid};
+  \node [block, right of=wait_5_minutes] (test_temperature_again) {\footnotesize Test core temperature again};
+  \node [decision, right of=remove_do_lid, node distance=4cm] (dark_enough_decision) {\footnotesize Crust color dark enough?};
+  \node [block, below of=dark_enough_decision] (finish_baking) {\footnotesize Bread is finished};
+  \node [block, below of=close] (test_crust_again) {\footnotesize Test crust color again};
+  \node [block, below of=test_crust_again] (bake_5_more_minutes) {\footnotesize Bake another 5~minutes};
+  \path [line] (heat_oven) -- (remove_oven);
+  \path [line] (remove_oven) -- (open_load_dough);
+  \path [line] (open_load_dough) -- (score);
+  \path [line] (score) -- (spritz);
+  \path [line] (spritz) -- (close);
+  \path [line] (close) -- (back_oven);
+  \path [line] (back_oven) -- (bake);
+  \path [line] (bake) -- (is_ready_check);
+  \path [line] (is_ready_check) -- node{yes} (remove_do_lid);
+  \path [line] (is_ready_check) -- node{no} (wait_5_minutes);
+  \path [line] (wait_5_minutes) -- (test_temperature_again);
+  \path [line] (test_temperature_again) -- (is_ready_check);
+  \path [line] (remove_do_lid) -- (dark_enough_decision);
+  \path [line] (dark_enough_decision) -- node{yes} (finish_baking);
+  \path [line] (dark_enough_decision) -- node{no} (bake_5_more_minutes);
+  \path [line] (bake_5_more_minutes) -- (test_crust_again);
+  \path [line] (test_crust_again) -- (dark_enough_decision);
+\end{tikzpicture}