diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index 2666adc..950e049 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -313,7 +313,7 @@ If you own a pH meter take a note of your dough's pH before baking.
 This will allow you to better judge your dough throughout
 the fermentation process.
 
-\section{My bread flattens out removing it from the banneton}
+\section{My bread flattens out during shaping}
 
 Similarly to a dough flattening out after removing it from the banneton,
 a flattened dough after shaping is also a possible sign of overfermentation.