diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index 9f6b2af4..99a7be31 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -40,10 +40,16 @@ \section{The process of baking}
 
 At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
 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
+doughy. The higher the hydration your dough has, the more water your bread
 still contains after the bake, changing its consistency.  As a result the
 crumb is going to taste a bit more moist.
 
+The water starts to boil out of the
+dough. As the water evaporates the surrounding dough is being cooled.
+For this reason, the internal temperature of the dough never exceeds the aforementioned
+\qty{100}{\degreeCelsius} (\qty{212}{\degF}). The bread's crust can exceed the boiling point
+and continues increasing in size from the outer layer inwards~\cite{bread+temperature+baking}.
+
 Another often undervalued step is the evaporation of acids.
 At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
 starts to evaporate.
diff --git a/book/references.bib b/book/references.bib
index 2fd10fbc..31482801 100644
--- a/book/references.bib
+++ b/book/references.bib
@@ -448,6 +448,13 @@ @article{storing+bread
   note   = {Accessed: 2023-02-03}
 }
 
+@article{bread+temperature+baking,
+  author = {Athanasius},
+  title  = {What is the maximum internal temperature of baked goods?},
+  url    = {https://cooking.stackexchange.com/questions/54068/what-is-the-maximum-internal-temperature-of-baked-goods},
+  note   = {Accessed: 2023-03-03}
+}
+
 @misc{wheat+kernel,
   author = {W. Berghoff},
   title  = {A wheat kernel and its nutritional value.},