Typo fixes for baking chapter (#46)

book/baking/baking.tex

@@ -34,7 +34,7 @@ Some other breads like flat breads
 could also be baked on the stove. This chapter is focusing on the
 home oven though.
 
-As the dough heats up the 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.
 Your dough starts to vertically rise. This is called oven spring.
@@ -157,7 +157,7 @@ the evaporating water no longer stays inside the alveoli.
 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 to increase in size. The steam plays
+up. The dough stops increasing in size. The steam plays
 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
@@ -167,7 +167,7 @@ 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
-that it holds the doughs structure. It has a very interesting consistency.}
+that it holds the dough's structure. It has a very interesting consistency.}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
@@ -179,13 +179,13 @@ 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.
 
-Furthermore a common sign is, that you have larger pockets
+Another common sign is that you have larger pockets
 of air towards the crust of your dough. As the dough increases
-vertically expansion is halted by the crust. The pockets
-of air converge into larger pockets as pressure increases.
-This can also happen when you are baking at a too hot temperature.
+vertically, expansion is halted by the crust. The pockets
+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
+The more you steam, the softer your dough's crust is. You will never
 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
@@ -196,14 +196,14 @@ way.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-too-hot.jpeg}
   \caption{A submission by Karomizu showing a bread that has been baked
-  at a too hot temperature or with too little steam. Note the large
+  at too high a temperature or with too little steam. Note the large
   pockets of air towards the crust. They are a typical indicator.}
 \end{figure}
 
 \section{Dutch ovens}
 
 Dutch ovens are an ideal way to bake with a lot of
-steam. They are not fully sealed. Regardless though
+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
 makes baking in a home oven very easy.
@@ -219,7 +219,7 @@ 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. Then your dutch oven is made out
+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.
 
@@ -265,29 +265,29 @@ For the inverted tray you will need the following tools:
   \caption{My home oven setup}
 \end{figure}
 
-These are the steps to follow with the inverted tray method
+These are the steps to follow with the inverted tray method:
 \begin{enumerate}
-\item Preheat the the oven to around 230°C (446°F)
-Preheat one of the trays
-\item Bring water to boil
+\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
-can also place each on a tiny piece of parchment paper
+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 non stick.
 \item Take out your hot tray and place it
 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
+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
+to the oven.
 \item Place the boiling water in the heat resistant
 water bowl. I have added rocks to it, 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
+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.
 \item Finish baking your bread until you have reached your desired
 crust color. In my case this is another 15-25 minutes typically.
 \end{enumerate}
@@ -319,18 +319,18 @@ 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
+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
-can not be disabled. When using a convection
+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
 method.
 
 If you are in the luxurious
-position to own a steam oven, things are easier.
+position of owning a steam oven, things are easier.
 Just activate the steam function and you are
 good to go. Placing an additional tray on top of your
 dough during the bake helps to bake with indirect
 heat. You remain in the gel zone longer and
-will experience more oven spring.
+will experience more oven spring.