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. |
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 |
Correction | Chapter / Page | Update(s) | Link |
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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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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How to Mix with the No-Knead Method | Chapter 13 / Page 124 | Bulk ferment time in Step 3 |
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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 Shape Strands for Braiding | Chapter 14 / Page 186 | Strand length corrected in Step 2 |
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 81 | Scoring options 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 Brioche Recipe | Chapter 21 / Page 246 | Yeast volume corrected |
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Ciabatta Master Recipe | Chapter 20 / Page 156 | Step 8 updated; flavor cross references corrected |
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Ciabatta Master Recipe | Chapter 20 / Page 159 | Ciabatta baking instructions 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 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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King’s Day Bread Recipe | Chapter 21 / Page 266 | Yeast volume corrected; inactive time corrected. |
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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, |
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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 measurements 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. |
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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 64 | Step 1 updated; fun facts cross reference corrected |
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Sourdough Master Recipe | Chapter 20 / Page 63 | Scoring options cross reference updated |
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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. |
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 |