Volume 1 / History and Fundamentals

Correction Chapter / Page Update(s) Link
18th-Century Brioche Historical Recipe Chapter 1 / Page 83

Step 12 cross-reference corrected.

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Discoveries Chapter 2 / Page 57

Cross-reference corrected.

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Haplos Artos (Soft Roman Bread) Historical Recipe Chapter 1 / Page 49

Step 11 cross-reference corrected.

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Microbiology for Bakers Chapter Introduction Chapter 2 / Page 157

Cross-reference corrected.

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Salt-Rising Bread and Gas Gangrene Chapter 2 / Page 191

Page reference updated.

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The Inherent Appeal of the New Chapter 1 / Page 152

Cross-reference corrected.

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Volume 2 / Ingredients

Correction Chapter / Page Update(s) Link
Choose Your Own Adventure: I Have Time Chapter 6 / Page 44

8-hour polish information corrected.

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Preferments Chapter 6 / Page 19

Cross-reference corrected.

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Water Chapter 6 / Page 16

Cross-reference corrected.

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What You Will Find in These Volumes Chapter 6 / Page 56

Recipe name corrected.

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What You Will Find in These Volumes (Inside Look) Chapter 6 / Page 59

Cross-reference corrected.

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Where to Start (I Have Time Table) Chapter 6 / Page 61

Cross reference corrected

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Volume 3 / Techniques and Equipment

Correction Chapter / Page Update(s) Link
Best Bets for Canned Bread Chapter 19 / Page 409

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;

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Best Bets for Canned Bread Chapter 19 / Page 408

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

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How to Mix with the No-Knead Method Chapter 13 / Page 125

Recommended combi cooker size corrected in marginal note

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How to Mix with the No-Knead Method Chapter 13 / Page 124

Bulk ferment time in Step 3

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How to Shape Strands for Braiding Chapter 14 / Page 186

Strand length corrected in Step 2

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Volume 4 / Recipes I

Correction Chapter / Page Update(s) Link
100% Butter Brioche Recipe Chapter 21 / Page 227

Yeast volume corrected

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25% Butter Brioche Recipe Chapter 21 / Page 224

Yeast volume corrected

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75% Butter Brioche Recipe Chapter 21 / Page 226

Yeast volume corrected

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A-Plus Baguette Recipe Chapter 20 / Page 34

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

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Babka Recipe Chapter 21 / Page 225

Cocoa powder volume corrected in the ingredient table.

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Basler Brot Recipe Chapter 22 / Page 366

Preshape procedure updated.

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Brioche Master Recipe Chapter 21 / Page 217

Yeast volume corrected

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Brioche Puree Variations Chapter 21 / Page 229

Yeast volume corrected

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Challah Master Recipe Chapter 21 / Page 274

Photo corrected for Step 5; technique cross reference corrected

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Chocolate and Cherry Sourdough Recipe Chapter 20 / Page 80

Instant yeast and cocoa powder volume measurements corrected

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Chocolate and Cherry Sourdough Recipe Chapter 20 / Page 81

Scoring options cross reference corrected

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Chocolate Brioche Recipe Chapter 21 / Page 246

Yeast volume corrected

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Ciabatta Master Recipe Chapter 20 / Page 159

Ciabatta baking instructions corrected

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Ciabatta Master Recipe Chapter 20 / Page 156

Step 8 updated; flavor cross references corrected

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Cinnamon Raisin Bread Recipe Chapter 21 / Page 311

Final proof procedure corrected.

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Compleat Wheat Recipe Chapter 20 / Page 137

Compleat Wheat General Directions table corrected

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Dinner Rolls Recipe Chapter 21 / Page 315

Nonfat powdered milk volume corrected.

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Eggless Brioche Recipe Chapter 21 / Page 247

Yeast volume measurement corrected

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French Lean Bread Master Recipe Chapter 20 / Page 28

Alternatives column updated in information table; Other breads column updated in information table.

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Grain Count Sourdough Chapter 20 / Page 107

Diastatic malt powder volume measurement corrected; prep procedure cross reference corrected

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Jewish Deli Rye Recipe Chapter 21 / Page 306

Final proof procedure corrected.

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Keys to Successfully Executing Brioche Chapter 21 / Page 212

Bullet point deleted.

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King’s Day Bread Recipe Chapter 21 / Page 266

Yeast volume corrected; inactive time corrected.

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King’s Day Bread Recipe Chapter 21 / Page 267

Bulk ferment, final proof, and bake time corrected; total time corrected.

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King’s Day Bread Recipe Chapter 21 / Page 268

Sugar and water weight corrected for candied orange slices; sugar and water volume corrected for candied orange slices.

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Mincemeat Ciabatta Recipe Chapter 20 / Page 173

Mincemeat Ciabatta ingredient list corrected

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Modernist Brioche Recipe Chapter 21 / Page 222

Yeast volume corrected

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Modernist Challah Recipe Chapter 21 / Page 278

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

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Modernist English Muffins Chapter 20 / Page 48

Glycerin and polydextrose volumes corrected in ingredients table.

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Modernist Farmer’s Bread Recipe Chapter 22 / Page 358

Instruction cross reference corrected

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Modernist French Lean Bread Recipe Chapter 20 / Page 33

Vegetable shortening amount corrected

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Modernist Panettone Recipe Chapter 21 / Page 260

Yeast volume for sponge and dough corrected

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No-Knead Brioche Recipe Chapter 21 / Page 242

Yeast volume corrected

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No-Knead Lean Bread Chapter 20 / Page 42

Preshape instructions updated in general directions table,

Oil Brioche Recipe Chapter 21 / Page 236

Yeast volume for poolish and dough corrected; vital wheat gluten volume corrected.

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Onion Rye Loaf Recipe Chapter 21 / Page 305

Final proof procedure corrected.

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Our Rye Breads at a Glance Chapter 22 / Page 336

Recipe names updated

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Pain de Mie Recipe Chapter 21 / Page 296

Bulk ferment notes corrected.

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Pan de Cristal Recipe Chapter 20 / Page 177

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

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Parmesan Brioche Recipe Chapter 21 / Page 239

Yeast volume corrected

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Portuguese Sweet Bread Recipe Chapter 21 / Page 264

Yeast volume for sponge and dough corrected

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Potato Sandwich Bread Recipe Chapter 21 / Page 295

Nonfat powdered milk volume corrected.

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Pumpernickel Master Recipe Chapter 23 / Page 449

Pumpernickel flour volume corrected.

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Pumpernickle Introduction Chapter 23 / Page 446

Missing time unit corrected

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Recipe Notes Chapter / Page ix

Fat percentages updated with regular percentage signs.

Sablée Brioche Recipe Chapter 21 / Page 244

Yeast volume corrected; bulk ferment time corrected; total time corrected;

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Sally Lunn Recipe Chapter 21 / Page 252

Yeast volume corrected

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Sandwich and Challah Ingredient Variations Table Chapter 21 / Page 284

Baker’s percentage for eggs corrected.

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Second-Chance Sourdough Recipe Chapter 20 / Page 70

Scoring options cross reference corrected

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Shorter Pumpernickel Baking Times and Temperatures table Chapter 23 / Page 452

Text corrected

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Sourdough Hand Mixing Chapter 20 / Page 64

Sourdough SBS corrected

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Sourdough Master Recipe Chapter 20 / Page 63

Scoring options cross reference updated

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Sourdough Master Recipe Chapter 20 / Page 64

Step 1 updated; fun facts cross reference corrected

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Sourdough with Porridge Recipe Chapter 20 / Page 77

Scoring options cross reference corrected

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Sourdough with Seeds, Soakers, or Sprouted Grains Recipe Chapter 20 / Page 78

Diastatic malt powder volume corrected to 1/8 tsp in ingredients table; cross references corrected

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Sourfaux Recipe Chapter 20 / Page 69

Scoring options cross reference corrected

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Vollkornbrot Flavor Variations Chapter 23 / Page 444

Toasted Nuts Vollkornbrot ingredient list corrected.

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Whole-Grain Loaf Master Recipe Chapter 23 / Page 421

Mixing instructions for planetray mixer and stand mixer corrected

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Your Daily Bread Recipe Chapter 20 / Page 40

Polydextrose and ascorbic acid volume corrected in ingredients table.

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Volume 5 / Recipes II

Correction Chapter / Page Update(s) Link
Bagel Master Recipe Chapter 25 / Page 190

Marginal note instruction corrected

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Bagel Master Recipe Chapter 25 / Page 187

Marginal note added below net contents table; shaping cross reference corrected

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Balloon Bread Recipe Chapter 24 / Page 141

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

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Basic Bread-Machine Bread Master Recipe Chapter 27 / Page 300

Step 2 updated.

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Bread-Machine Master Recipes Table Chapter 27 / Page 306

Bread-Machine Brioche and Modernist Bread-Machine Brioche bulk ferment time corrected.

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Calzone Recipe Chapter 24 / Page 134

Filling volume corrected

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Direct Focaccia Recipe Chapter 24 / Page 92

Ingredient amount corrected

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Focaccia Master Recipe Chapter 24 / Page 87

Olive oil volume corrected.

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Gluten-Free Brioche Recipe Chapter 26 / Page 265

Cross references corrected

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Gluten-Free Flour Blend Recipe Chapter 26 / Page 284

Ingredient volumes corrected.

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Matnakash Recipe Chapter 24 / Page 26

Bread flour volume corrected; total yield corrected.

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Modernist Bagel Recipe Puree Variations Chapter 25 / Page 195

Fig Bagel footnote updated.

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Modernist Focaccia Recipe Chapter 24 / Page 94

Mixing procedure corrected; Yeast volume corrected.

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Pork Cheek Hum Bao Recipe Chapter 25 / Page 249

Step 13 corrected.

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Pretzel Master Recipe Chapter 25 / Page 220

Redundant prep instructions removed

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