Proofreading for rest of the book text. (#73)

book/baking/baking.tex

@@ -8,15 +8,15 @@ dough has gone through the bulk fermentation and proofing stage.
   \label{fig:baking-process}
 \end{figure}
 
-Some other breads like flat breads
-could also be baked on the stove. This chapter is focusing on the
-home oven though.
+Some other breads like flatbreads
+could also be baked on the stove. This chapter focuses on the
+home oven.
 
-As the dough heats up the water and acids
+As the dough heats up, the water and acids
 in your dough start to evaporate. When baking
-a gluten based dough the bubbles in your dough start to expand.
+a gluten based dough, the bubbles in your dough start to expand.
 Your dough starts to vertically rise. This is called oven spring.
-Your bread starts to build a crust of gel like consistency. The crust is still
+Your bread starts to build a crust of gel-like consistency. The crust is still
 extensible and can be stretched.
 
 \begin{table}[htp!]
@@ -26,8 +26,8 @@ extensible and can be stretched.
 
 At around 60°C (140°F) the microbes in your dough start to die.
 There are rumors that until this happens the microbes produce
-a lot of \ch{CO2}, resulting in the dough's expansion. This temperature
-is however reached quickly. Furthermore stress makes the microbes
+a lot of \ch{CO2}, resulting in the dough's expansion. However, this temperature
+is reached quickly. Furthermore, stress makes the microbes
 enter sporulation mode in order to focus on spreading genetics.
 More research should be done here to validate or invalidate this
 claim.
@@ -37,8 +37,8 @@ holds together nicely and is still extensible. This gel is essential
 for oven spring as it retains the gas of your dough very well.
 
 At around 100°C (212°F) the water starts to evaporate out of your
-dough. If this wasn't the case your dough would taste soggy and
-doughy. The higher hydration your dough has the more water your bread
+dough. If this weren't the case, your dough would taste soggy and
+doughy. The higher hydration your dough has, the more water your bread
 still contains after the bake. The crumb is going to taste a bit
 more moist. The consistency will be different.
 
@@ -49,20 +49,20 @@ This is crucial to understand and opens a door to many interesting
 ways to influence your final bread's taste. As more and more water
 begins to evaporate the acids in your dough become more concentrated.
 There is less water but in relation you have more acids. So a shorter
-bake will lead to a more tangy dough. The longer you bake the bread
+bake will lead to a more tangy dough. The longer you bake the bread,
 the more of the water evaporates, but also ultimately the acids will follow.
-They will be more concentrated. In absolute units though they
-will become less and less. The longer you bake the less sour
+They will be more concentrated. In absolute units, though, they
+will become less and less. The longer you bake, the less sour
 your bread is going to be. So by baking you can
 influence which sourness level you would like to achieve.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
   \caption{This chart shows how surface temperatures change using
-  different steaming methods. In this case I used a dutch oven and an apple as
+  different steaming methods. In this case I used a Dutch oven and an apple as
   dough replacement. All the apples were coming from the fridge. The temperature
   was measured using a barbecue thermometer.
-  The more steam the faster the surface temperature increases.}
+  The more steam, the faster the surface temperature increases.}
 \end{figure}
 
 It would be a very interesting experiment to bake a bread at different exact
@@ -71,11 +71,11 @@ full acidity? What if you were to just completely get rid of the acetic
 acid? How would the taste change?
 
 As the temperature increases
-the crust thickens. The maillard reaction kicks in further deforming
+the crust thickens. The Maillard reaction kicks, in further deforming
 proteins and starches. The outside of your dough starts to become
 browner and crisper. This process begins at around 140°C (284°F)
 
-Once the temperature increases even more to around 170°C (338°F)
+Once the temperature increases even more to around 170°C (338°F),
 the caramelization process begins. The remaining sugars the microbes
 did not convert yet start to brown and darken. You can keep baking
 for as long as you like to achieve the crust color that you like.
@@ -85,24 +85,24 @@ It's better to build less crust than too much. You can always just
 heat your bread in the oven one more time to continue building a
 darker crust.}
 
-The best option to know that your dough is done is to take
+The best method to know that your dough is done is to take
 the temperature of your dough. You can use a barbecue thermometer
-to measure it. Once the core temperature is at around 92°C (197°F)
+to measure it. Once the core temperature is at around 92°C (197°F),
 you can stop the baking process. This is typically not done though
 as the crust hasn't been built yet.\footnote{The thermometer is
 especially important when using a large loaf pan. It is sometimes
 very hard to judge from the outside if the dough is done. I failed
 many times and ended up having a semi baked dough.}
 
-Once your dough has finished baking it is ready to eat. Your
+Once your dough has finished baking, it is ready to eat. Your
 dough has turned into a bread. At this
-point your bread is sterile as the temperature was too hot for
+point, your bread is sterile as the temperature was too hot for
 for the microorganisms to survive.
 
 \section{The role of steam}
 
 Steam is essential when baking as it helps to counter premature
-crust building. During the first stage of the bake the dough
+crust building. During the first stage of the bake, the dough
 increases in size. The water in your dough evaporates and pushes
 the whole dough upwards. 
 
@@ -112,14 +112,14 @@ the whole dough upwards.
   inverted tray method}
 \end{figure}
 
-Normally under high heat a crust would form. Just like
+Normally, under high heat a crust would form. Just like
 if you were to bake vegetables in your home oven. At some point
 they become darker and crisper. This is the same thing that
 happens with your dough. You want to delay this process
 as long as possible until your dough no longer expands.
 Expansion stops when most of the microbes have died and
 the evaporating water no longer stays inside the alveoli.
-The stronger the gluten network the more gas can be retained
+The stronger the gluten network, the more gas can be retained
 during the baking process. This gluten network at some point
 loses its ability to contain gas as the temperature heats
 up. The dough stops increasing in size. The steam plays
@@ -127,8 +127,8 @@ an important role as it condenses and evaporates on top
 of your dough. The surface temperature is rapidly increasing
 to around 75°C (160°F). At this temperature the gel starts
 to build. This gel is still extensible and allows expansion.
-Without the steam the dough would never enter the gel stage,
-but instead directly go to the maillard reaction zone. You
+Without the steam, the dough would never enter the gel stage,
+but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
 to achieve maximum expansion.\footnote{You can remove your
 dough from the oven after 5 minutes to see the gel. You will notice
@@ -137,10 +137,10 @@ that it holds the dough's structure. It has a very interesting consistency.}
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
   \caption{The second stage of the bake is done without steam to build
-  a thicker darker crust}
+  a thicker, darker crust}
 \end{figure}
 
-When not steaming enough you will notice that the scoring
+When not steaming enough, you will notice that the scoring
 incisions do not properly open up during the bake. They stay
 closed as the dough is unable to push through the crust.
 
@@ -151,11 +151,11 @@ of air converge into larger pockets as the pressure increases.
 This can also happen when you are baking at too high a temperature.
 
 The more you steam, the softer your dough's crust is. You will never
-enter the maillard and caramelization stage. This
+enter the Maillard and caramelization stage. This
 is the reason why the source of steam is removed
 for the second stage of the bake. No more expansion can
 happen and you can focus on building a crust. If you
-would like a soft crust you can steam your dough all the
+would like a soft crust, you can steam your dough all the
 way.
 
 \begin{figure}[!htb]
@@ -169,39 +169,39 @@ way.
 
 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
+as water evaporates from your dough, it will create a steamy
 environment allowing your dough to rise. It really
 makes baking in a home oven very easy.
 
-When using a dutch oven make sure to preheat it properly,
+When using a Dutch oven, make sure to preheat it properly,
 this way your dough will not stick to it. You can also
 use additional semolina flour or parchment paper. Another
 good trick is to spritz your dough with a bit of water.
-To create more steam you could also place a small ice cube
+To create more steam, you could also place a small ice cube
 next to your main dough.
 
-I have been using a dutch oven myself for a long time. They
+I have been using a Dutch oven myself for a long time. They
 have issues though. They are relatively heavy. It is dangerous
-to operate hot cast iron ovens. Especially when working with steam
-you have to be very careful.  Furthermore
-they are expensive to buy. If your dutch oven is made out
+to operate hot cast iron ovens. Especially when working with steam,
+you have to be very careful.  Furthermore,
+they are expensive to buy. If your Dutch oven is made out
 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 the
-same time. In many cases it makes sense to bake multiple
+The biggest disadvantage, though, is
+capacity. You can only bake a single bread at a time.
+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 bread significantly reduces. Furthermore
+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.
 
 
 \section{Inverted tray method}
 
-The inverted tray method simulates a dutch oven.
-By placing another tray on top of your dough the steam
+The inverted tray method simulates a Dutch oven.
+By placing another tray on top of your dough, the steam
 created from the dough and water source stays
 around your dough.
 
@@ -213,7 +213,7 @@ around your dough.
 
 
 The biggest advantage of this method compared to the
-dutch oven is scalability. You can bake multiple loaves
+Dutch oven is scalability. You can bake multiple loaves
 at the same time. In my case that is around 2 freestanding
 loaves and 4 loaves in a loaf pan.
 
@@ -223,7 +223,7 @@ For the inverted tray you will need the following tools:
 \item 1 heat resistant bowl
 \item Boiling water
 \item Oven gloves
-\item Optional parchment paper
+\item (Optional) Parchment paper
 \end{itemize}
 
 \begin{figure}[!htb]
@@ -236,21 +236,21 @@ These are the steps to follow with the inverted tray method:
 \item Preheat the oven to around 230°C (446°F) and 
 preheat one of the trays.
 \item Bring water to boil.
-\item Place your doughs on a piece of parchment paper. You
+\item Place your loaves on a piece of parchment paper. You
 can also place each on a tiny piece of parchment paper.
 this makes loading the dough easier. If you don't
 have it or don't want to use it, you can opt for 
-semolina flour. It helps to make the tray non stick.
+semolina flour. It helps to make the tray nonstick.
 \item Take out your hot tray and place it
-on a cooling rack, or on something else that
+on a cooling rack or on something else that
 is heat resistant.
 \item Score your doughs.
 \item Place your doughs on the hot tray.
 \item Place the cold tray in your oven in an inverted position.
 \item Move your hot tray including the loaves back
 to the oven.
-\item Place the boiling water in the heat resistant
-water bowl. I have added rocks to it, it helps
+\item Place the boiling water in the heat-resistant
+water bowl. I have added rocks to it, as it helps
 to improve the steam even further. This is optional.
 \item Close the oven.
 \item After 30 minutes remove the top tray. Also remove the bowl with water.
@@ -262,25 +262,25 @@ crust color. In my case this is another 15-25 minutes typically.
 
 \begin{figure}[!htb]
   \includegraphics{tables/table-oven-baking-overview.pdf}
-  \caption{An overview of different oventypes and their different baking methods}
+  \caption{An overview of different oven types and their different baking methods}
 \end{figure}
 
-Depending on your home oven a different method
-of steaming should be used. Generally most ovens
+Depending on your home oven, a different method
+of steaming may be used. Generally most ovens
 are made to vent out most of the steam during the
 bake. They are typically not fully closed. During
 baking you want to dry out whatever you are baking.
-This is ideal if you are baking vegetables and
-want them to dry out. For baking though this is
+This is ideal if you are roasting vegetables and
+want them to dry out. For baking though, this is
 highly problematic. As described earlier, you
 want there to be as much steam as possible.
 
-If you are using a gas based oven, the only option
-is to utilize a dutch oven. The same is true when you
+If you are using a gas-based oven, the only option
+is to utilize a Dutch oven. The same is true when you
 are using a convection oven with a fan that
 cannot be disabled. When using a convection
 oven with a fan that can be turned off, you can
-opt to use the cost efficient inverted tray
+opt to use the cost-efficient inverted tray
 method.
 
 If you are in the luxurious