From c11243eaa9f20d98adfb5763530d6258325ef7af Mon Sep 17 00:00:00 2001
From: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>
Date: Sat, 18 Jun 2022 10:13:15 +0100
Subject: [PATCH] Fix typo

---
 book/troubleshooting/misc.tex | 2 +-
 1 file changed, 1 insertion(+), 1 deletion(-)

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.