Modernist Bread

Corrections & Clarifications

Volume 3 / Techniques and Equipment


Chapter 13: How to Mix with the No-Knead Method
Page #124 • Updated November 30, 2017

Bulk ferment time in Step 3

How to
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Chapter 13: How to Mix with the No-Knead Method
Page #125 • Updated July 30, 2018

Recommended combi cooker size corrected in marginal note

How to
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Chapter 14: How to Shape Strands for Braiding
Page #186 • Updated November 30, 2017

Strand length corrected in Step 2

How to
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Chapter 19: Best Bets for Canned Bread
Page #408 • Updated November 30, 2017

Jar sizes corrected; Brioche, Baba au Rhum, and Truffle Brioche dough weight corrected; updated asterisk; Neapolitan Pizza and Gateau Battu removed

Best Bets Table
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Chapter 19: Best Bets for Canned Bread
Page #409 • Updated December 15, 2017

White Sandwich Bread, Brioche, and Ciabatta oven baking temperatures corrected; White Sandwich Bread, Brioche, Cinnamon Roll, Truffle Brioche, Dulce de Leche Brioche, and Baba au Rhum cooking times corrected; Instant Pot cooking times added; Neapolitan Pizza and Gateau Battu removed

Best Bets Table
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Volume 4 / Recipes I


Chapter 20: Compleat Wheat General Directions
Page #137 • Updated December 15, 2017

Compleat Wheat General Directions table corrected

Recipe

Chapter 20: Ciabatta Baking Times and Temperatures
Page #159 • Updated December 15, 2017

Ciabatta baking instructions corrected

Baking Times and Temperatures Table

Chapter 20: Mincemeat Ciabatta
Page #173 • Updated December 15, 2017

Mincemeat Ciabatta ingredient list corrected

Recipe

Chapter 20: Pan de Cristal Recipe
Page #177 • Updated November 30, 2017

Water weight, volume, and BP in first and second ingredient groups corrected

Recipe
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Chapter 21: Brioche Master Recipe
Page #217 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Modernist Brioche Recipe
Page #222 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: 25% Butter Brioche Recipe
Page #224 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: 75% Butter Brioche Recipe
Page #226 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: 100% Butter Brioche Recipe
Page #227 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Brioche Puree Variations
Page #229 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Oil Brioche Recipe
Page #236 • Updated November 30, 2017

Yeast volume for poolish and dough corrected

Recipe

Chapter 21: Parmesan Brioche Recipe
Page #239 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: No-Knead Brioche Recipe
Page #242 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Sablée Brioche Recipe
Page #244 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Chocolate Brioche Recipe
Page #246 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Eggless Brioche Recipe
Page #247 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Sally Lunn Recipe
Page #252 • Updated December 8, 2017

Yeast volume corrected

Recipe

Chapter 21: Modernist Panettone Recipe
Page #260 • Updated November 30, 2017

Yeast volume for sponge and dough corrected

Recipe

Chapter 21: Portuguese Sweet Bread Recipe
Page #264 • Updated November 30, 2017

Yeast volume for sponge and dough corrected

Recipe

Chapter 21: King’s Day Bread Recipe
Page #266 • Updated November 30, 2017

Yeast volume corrected

Recipe

Chapter 21: Challah Master Recipe
Page #274 • Updated November 30, 2017

Photo corrected for Step 5

Recipe
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Chapter 21: Modernist Challah Recipe
Page #278 • Updated November 30, 2017

Bread flour weight and volumes corrected; Water volume corrected; BP and net contents corrected

Recipe

Chapter 20: Modernist French Lean Bread
Page #33 • Updated July 30, 2018

Vegetable shortening amount corrected

Recipe

Chapter 20: A-Plus Baguette
Page #34 • Updated July 30, 2018

Weight and volume of Poolish ingredients corrected; net contents corrected.

Recipe

Chapter 22: Modernist Farmer’s Bread
Page #358 • Updated November 30, 2017

Instruction cross reference corrected

Recipe

Chapter 23: Whole-Grain Loaf Machine Mixing Options
Page #421 • Updated December 15, 2017

Mixing instructions for planetray mixer and stand mixer corrected

How to
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Chapter 23: Pumpernickle
Page #446 • Updated November 30, 2017

Missing time unit corrected

Main intro text
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Chapter 23: Shorter Pumpernickel Baking Times and Temperatures table
Page #452 • Updated December 15, 2017

Text corrected

Table intro
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Chapter 20: Sourdough Hand Mixing
Page #64 • Updated December 15, 2017

Sourdough SBS corrected

How To
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Chapter : Recipe Notes
Page #ix • Updated July 30, 2018

Fat percentages updated with regular percentage signs.

Frontmatter

Volume 5 / Recipes II


Chapter 24: Calzone Recipe
Page #134 • Updated November 30, 2017

Filling volume corrected

Recipe

Chapter 24: Balloon Bread Recipe
Page #141 • Updated April 10, 2018

Includes new step-by-step instructions for building a balloon bread machine.

Recipe
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Chapter 25: Bagel Master Recipe
Page #190 • Updated November 30, 2017

Marginal note instruction corrected

Recipe
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Chapter 25: Pretzel Machine Mixing
Page #220 • Updated December 15, 2017

Redundant instructions corrected

How to
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Chapter 26: Gluten-Free Brioche Recipe
Page #265 • Updated November 30, 2017

Recipe cross reference corrected

Recipe
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Chapter 24: Direct Focaccia Ingredient List
Page #92 • Updated December 15, 2017

Ingredient amount corrected

Recipe

Chapter 24: Modernist Focaccia General Directions Table
Page #94 • Updated December 15, 2017

Mixing instructions corrected

Recipe

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