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Typo fixes for baking chapter (#46)

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book/baking/baking.tex
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@@ -34,7 +34,7 @@ Some other breads like flat breads
could also be baked on the stove. This chapter is focusing on the could also be baked on the stove. This chapter is focusing on the
home oven though. 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 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 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 The stronger the gluten network the more gas can be retained
during the baking process. This gluten network at some point during the baking process. This gluten network at some point
loses its ability to contain gas as the temperature heats 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 an important role as it condenses and evaporates on top
of your dough. The surface temperature is rapidly increasing of your dough. The surface temperature is rapidly increasing
to around 75°C (160°F). At this temperature the gel starts 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 want your dough to stay in this gel stage as long as possible
to achieve maximum expansion.\footnote{You can remove your to achieve maximum expansion.\footnote{You can remove your
dough from the oven after 5 minutes to see the gel. You will notice 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] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg} \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 incisions do not properly open up during the bake. They stay
closed as the dough is unable to push through the crust. 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 of air towards the crust of your dough. As the dough increases
vertically expansion is halted by the crust. The pockets vertically, expansion is halted by the crust. The pockets
of air converge into larger pockets as pressure increases. of air converge into larger pockets as the pressure increases.
This can also happen when you are baking at a too hot temperature. 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 enter the maillard and caramelization stage. This
is the reason why the source of steam is removed is the reason why the source of steam is removed
for the second stage of the bake. No more expansion can for the second stage of the bake. No more expansion can
@@ -196,14 +196,14 @@ way.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-too-hot.jpeg} \includegraphics[width=\textwidth]{baking-too-hot.jpeg}
\caption{A submission by Karomizu showing a bread that has been baked \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.} pockets of air towards the crust. They are a typical indicator.}
\end{figure} \end{figure}
\section{Dutch ovens} \section{Dutch ovens}
Dutch ovens are an ideal way to bake with a lot of 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 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 really
makes baking in a home oven very easy. 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 have issues though. They are relatively heavy. It is dangerous
to operate hot cast iron ovens. Especially when working with steam to operate hot cast iron ovens. Especially when working with steam
you have to be very careful. Furthermore 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 of cast iron you have to season it from time to time. This takes
time. time.
@@ -265,29 +265,29 @@ For the inverted tray you will need the following tools:
\caption{My home oven setup} \caption{My home oven setup}
\end{figure} \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} \begin{enumerate}
\item Preheat the the oven to around 230°C (446°F) \item Preheat the oven to around 230°C (446°F) and
Preheat one of the trays preheat one of the trays.
\item Bring water to boil \item Bring water to boil.
\item Place your doughs on a piece of parchment paper. You \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 this makes loading the dough easier. If you don't
have it or don't want to use it, you can opt for 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 \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 is heat resistant.
\item Score your doughs \item Score your doughs.
\item Place your doughs on the hot tray \item Place your doughs on the hot tray.
\item Place the cold tray in your oven in an inverted position \item Place the cold tray in your oven in an inverted position.
\item Move your hot tray including the loaves back \item Move your hot tray including the loaves back
to the oven to the oven.
\item Place the boiling water in the heat resistant \item Place the boiling water in the heat resistant
water bowl. I have added rocks to it, it helps water bowl. I have added rocks to it, it helps
to improve the steam even further. This is optional to improve the steam even further. This is optional.
\item Close the oven \item Close the oven.
\item After 30 minutes remove the top tray. Also remove the bowl with water \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 \item Finish baking your bread until you have reached your desired
crust color. In my case this is another 15-25 minutes typically. crust color. In my case this is another 15-25 minutes typically.
\end{enumerate} \end{enumerate}
@@ -319,18 +319,18 @@ want them to dry out. For baking though this is
highly problematic. As described earlier, you highly problematic. As described earlier, you
want there to be as much steam as possible. 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 is to utilize a dutch oven. The same is true when you
are using a convection oven with a fan that 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 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. method.
If you are in the luxurious 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 Just activate the steam function and you are
good to go. Placing an additional tray on top of your good to go. Placing an additional tray on top of your
dough during the bake helps to bake with indirect dough during the bake helps to bake with indirect
heat. You remain in the gel zone longer and heat. You remain in the gel zone longer and
will experience more oven spring. will experience more oven spring.