Modernist Bread

Corrections & Clarifications

Volume 1 / History and Fundamentals


Chapter 1: The Inherent Appeal of the New
Page #152 • Updated December 5, 2018

Cross-reference corrected.

Running Text
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Chapter 2: Microbiology for Bakers Chapter Introduction
Page #157 • Updated December 5, 2018

Cross-reference corrected.

Photo Caption
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Chapter 2: Salt-Rising Bread and Gas Gangrene
Page #191 • Updated December 5, 2018

Page reference updated.

Sidebar
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Chapter 1: Haplos Artos (Soft Roman Bread) Historical Recipe
Page #49 • Updated December 5, 2018

Step 11 cross-reference corrected.

Historical Recipe
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Chapter 2: Discoveries
Page #57 • Updated December 5, 2018

Cross-reference corrected.

Table
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Chapter 20: Chocolate and Cherry Sourdough Recipe
Page #81 • Updated December 3, 2018

Page reference added to general directions table.

Recipe
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Chapter 1: 18th-Century Brioche Historical Recipe
Page #83 • Updated December 5, 2018

Step 12 cross-reference corrected.

Historical Recipe
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Volume 2 / Ingredients


Chapter 6: Water
Page #16 • Updated December 5, 2018

Cross-reference corrected.

Running Text
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Chapter 6: Preferments
Page #19 • Updated December 5, 2018

Cross-reference corrected.

Marginal Note
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Chapter 6: Choose Your Own Adventure: I Have Time
Page #44 • Updated December 5, 2018

8-hour poolish information corrected.

Decision Tree
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Chapter 6: What You Will Find in These Volumes
Page #56 • Updated December 5, 2018

Recipe name corrected.

Table
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Chapter 6: Inside Look
Page #59 • Updated December 5, 2018

Cross-reference corrected.

Table
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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: Grain Count Sourdough
Page #107 • Updated December 3, 2018

Diastatic malt powder volume updated in ingredients table.

Recipe

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

Compleat Wheat General Directions table corrected

Recipe

Chapter 20: Ciabatta Recipe
Page #156 • Updated December 3, 2018

Step 8 updated.

Recipe
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Chapter 20: Ciabatta Recipe
Page #159 • Updated December 15, 2017

Ciabatta baking instructions corrected

Baking Times and Temperatures Table

Chapter 20: Mincemeat Ciabatta Recipe
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: Keys to Successfully Executing Brioche
Page #212 • Updated December 3, 2018

Bullet point deleted.

Sidebar
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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: Babka Recipe
Page #225 • Updated December 4, 2018

Cocoa powder volume corrected in the ingredient table.

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; vital wheat gluten volume 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; bulk ferment time corrected; total time 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; inactive time corrected.

Recipe

Chapter 21: King’s Day Bread Recipe
Page #267 • Updated December 4, 2018

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


Chapter 21: King’s Day Bread Recipe
Page #268 • Updated December 4, 2018

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

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: French Lean Bread Master Recipe
Page #28 • Updated December 3, 2018

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

Recipe
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Chapter 21: Sandwich and Challah Ingredient Variations Table
Page #284 • Updated December 4, 2018

Baker’s percentage for eggs corrected.

Infographic
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Chapter 21: Potato Sandwich Bread Recipe
Page #295 • Updated December 4, 2018

Nonfat powdered milk volume corrected.

Recipe

Chapter 21: Pain de Mie Recipe
Page #296 • Updated December 4, 2018

Bulk ferment notes corrected.


Chapter 21: Onion Rye Loaf Recipe
Page #305 • Updated December 4, 2018

Final proof procedure corrected.

Recipe

Chapter 21: Jewish Deli Rye Recipe
Page #306 • Updated December 4, 2018

Final proof procedure corrected.

Recipe

Chapter 21: Cinnamon Raisin Bread Recipe
Page #311 • Updated December 4, 2018

Final proof procedure corrected.

Recipe

Chapter 21: Dinner Rolls Recipe
Page #315 • Updated December 4, 2018

Nonfat powdered milk volume corrected.


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

Vegetable shortening amount corrected

Recipe

Chapter 22: Our Rye Breads at a Glance Table
Page #336 • Updated December 4, 2018

Recipe titles updated.

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

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

Recipe

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

Instruction cross reference corrected

Recipe

Chapter 22: Basler Brot Recipe
Page #366 • Updated December 4, 2018

Preshape procedure updated.

Recipe

Chapter 20: Your Daily Bread Recipe
Page #40 • Updated December 3, 2018

Polydextrose and ascorbic acid volume corrected in ingredients table.

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: Vollkornbrot Flavor Variations
Page #444 • Updated December 4, 2018

Toasted Nuts Vollkornbrot ingredient list corrected.


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

Missing time unit corrected

Main intro text
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Chapter 23: Pumpernickel Master Recipe
Page #449 • Updated December 4, 2018

Pumpernickel flour volume corrected.

Recipe

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: Modernist English Muffins
Page #48 • Updated December 3, 2018

Glycerin and polydextrose volumes corrected in ingredients table.

Recipe
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Chapter 20: Sourdough Master Recipe
Page #63 • Updated December 3, 2018

Directions table updated with page reference for scoring options.

Recipe

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

Sourdough SBS corrected

How To
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Chapter 20: Sourdough Master Recipe
Page #64 • Updated December 3, 2018

Step 1 updated; page reference added to fun facts column.

Recipe
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Chapter 20: Sourfaux Recipe
Page #69 • Updated December 3, 2018

Page reference added to general directions table.

Recipe
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Chapter 20: Second-Chance Sourdough Recipe
Page #70 • Updated December 3, 2018

Page reference added to general directions table.

Recipe
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Chapter 20: Sourdough with Porridge Recipe
Page #77 • Updated December 3, 2018

Page reference updated in general directions table.

Recipe
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Chapter 20: Sourdough with Seeds, Soakers, or Sprouted Grains Recipe
Page #78 • Updated December 3, 2018

Diastatic malt powder volume corrected to 1/8 tsp in ingredients table; page reference updated in ingredients table; page reference updated in general directions.

Recipe
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Chapter 20: Chocolate and Cherry Sourdough Recipe
Page #80 • Updated December 3, 2018

Instant yeast and cocoa powder volume corrected in ingredients table;

Recipe
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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 #187 • Updated December 4, 2018

Marginal note added below net contents table.

Recipe

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

Marginal note instruction corrected

Recipe
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Chapter 25: Bagel Puree Variations
Page #195 • Updated December 4, 2018

Fig Bagel footnote updated.


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

Redundant instructions corrected

How to
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Chapter 25: Pork Cheek Hum Bao Recipe
Page #249 • Updated December 4, 2018

Step 13 corrected.

Recipe

Chapter 24: Matnakash Recipe
Page #26 • Updated December 4, 2018

Bread flour volume corrected; total yield corrected.


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

Recipe cross reference corrected

Recipe
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Chapter 26: Gluten-Free Flour Blend Recipe
Page #284 • Updated December 4, 2018

Ingredient volumes corrected.

Recipe

Chapter 27: Basic Bread-Machine Bread Master Recipe
Page #300 • Updated December 4, 2018

Step 2 updated.

Recipe
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Chapter 27: Bread-Machine Master Recipes Table
Page #306 • Updated December 4, 2018

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


Chapter 24: Focaccia Master Recipe
Page #87 • Updated December 4, 2018

Olive oil volume corrected.

Recipe

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

Ingredient amount corrected

Recipe

Chapter 24: Modernist Focaccia Recipe
Page #94 • Updated December 15, 2017

Mixing procedure corrected; Yeast volume corrected.

Recipe

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