BAKING ARTISAN BREAD

UPDATED ERRATA 7/15/09

This errata reflects any corrections that have been made to Baking Artisan Bread. Depending on which printed copy you own, your book may already contain some or all of these corrections. Subsequent updates, if necessary, will reflect all corrections from the inception of printing. Thank you for your continued support and happy baking! Ciril Hitz

FORMULA ONE: BAGUETTE DOUGH (PAGE 59)

POOLISH Ingredient Bread flour Water, 77F (25C) Instant yeast FINAL DOUGH Ingredient Bread flour Water, 92F (33C) Instant yeast Salt Diastatic malt (optional) Metric 200 g 200 g pinch Metric 400 g 200 g 1.5 g 12 g 4g Weight 7 oz 7 oz pinch Weight 14.1 oz 7 oz 0.05 oz 0.4 oz 0.14 oz Volume 1 cups 7 /8 cup pinch Volume 3 cups 7 /8 cup tsp 2 tsp 1 tsp Bakers % 100 100 0.1 Bakers % 100 50 0.38 3 1

FORMULA TWO: CIABATTA DOUGH (PAGE 71)

POOLISH Ingredient Bread flour Water, 70 F (21C) Instant yeast FINAL DOUGH Ingredient Bread flour Water, 102F (39C) Instant yeast Salt Poolish Metric 330 g 330 g pinch Metric 613 g 405 g 2.6 g 18 g all of it Weight 11.6 oz 11.6 oz pinch Weight 1 lb, 5.6 oz 14.3 oz 0.09 oz 0.6 oz all of it Volume 2 cups 1 cups pinch Volume 4 cups + 2 tbsp 1 cups 7 /8 tsp 3 tsp all of it Bakers % 100 100 0.1 Bakers % 100 66 1 3 107

FORMULA THREE: WHOLE WHEAT DOUGH (PAGE 79)

BIGA Ingredient Bread flour Water, 70F (21C) Instant yeast FINAL DOUGH Ingredient Whole wheat flour Water, 95F (35C) Honey Instant yeast Salt Biga Sunflower seeds, roasted Pumpkin seeds, roasted Sesame seeds, roasted Metric 180 g 107 g 1.3 g Metric 657 g 462 g 52 g 2.5 g 16 g all of it 50 g 50 g 50 g Weight 6.3 oz 3.8 oz 0.05 oz Weight 1 lb, 7.1 oz 1 lb, 0.3 oz 1.85 oz 0.1 oz 0.58 oz all of it 1.75 oz 1.75 oz 1.75 oz Volume Bakers % 1 1 /3 cups + 1 tbsp 100 cup 60 tsp 0.7 Volume 5 cups 2 cups 2 tbsp 7 /8 tsp 3 tsp all of it 1 /3 cup 1 /3 cup 1 /3 cup Bakers % 100 70 8 0.4 2.5 40 7 7 7

FORMULA FOUR: PANE FRANCESE (PAGE 87)

BIGA Ingredient Bread flour Water, 77F (25C) Instant yeast FINAL DOUGH Ingredient Bread flour Biga Water, 95F (35C) Salt Metric 280 g 168 g 2.1 g Metric 408 g all of it 294 g 12 g Weight 9.8 oz 5.9 oz 0.07 oz Weight 14.3 oz all of it 10.3 oz 0.4 oz Volume 2 cups + 3 tbsp cup tsp Volume 3 cups + 3 tbsp all of it 1 1/3 cups 2 tsp Bakers % 100 60 0.75 Bakers % 100 110 72 3

FORMULA FIVE: PIZZA DOUGH (PAGE 93)

POOLISH Ingredient Bread flour Water, 70F (21C) Instant yeast FINAL DOUGH Ingredient Bread flour Water, 80F (27C) Instant yeast Salt Cornmeal Savory oil mix Poolish Pg 93: Pg 94: Metric 220 g 220 g pinch Metric 1000 g 550 g 4g 26 g 10 g 35 g all of it Weight 7.75 oz 7.75 oz pinch Weight 2 lb, 3.25 oz 1 lb, 3.4 oz 0.15 oz 0.90 0.35 oz 1.25 oz all of it Volume 1 2/3 cups 1 cup pinch Volume 7 cups 21/3 cups 1 tsp 4 tsp 2 tsp 2 tbsp all of it Bakers % 100 100 0.1 Bakers % 100 55 0.4 2.6 1 3.5 44

Yield: Makes nine 10-inch (25 cm) pizzas 5. Dividing: Turn the dough out onto a floured surface and use a dough divider and a scale to divide the dough into 9 pieces (220 g [7.75-ounce] each).

FORMULA SIX: BAGEL DOUGH (PAGE 101)

FINAL DOUGH Ingredient Bread flour High-gluten flour or Bread flour Water, 72F (22C) Instant yeast Salt Diastatic malt WATER MIXTURE Ingredient Water Honey or corn syrup Metric 413 g 413 g 491 g 5g 16 g 12 g Metric 2 liters 180 g Weight 14.5 oz 14.5 oz 1 lb, 1.3 oz 0.17 oz 0.56 oz 0.42 oz Weight 4 lb, 6 oz 6.3 oz Volume 3 cups 3 cups 2 cups + 2 tbsp 1 tsp 3 tsp 4 tsp Volume 8 cups 2 /3 cup Bakers % 50 50 59.4 0.6 1.9 1.4 Bakers % n/a n/a

FORMULA SEVEN: PAIN DE MIE (PAGE 107)

FINAL DOUGH Ingredient Bread flour Salt Sugar Instant yeast (preferably osmotolerant) Whole milk Unsalted butter, softened Pg 113: Metric 666 g 16 g 26 g 7g 400 g 120 g Weight 1 lb, 7.3 oz 0.5 oz 0.9 oz 0.24 oz 14.1 oz 4.2 oz Volume 4 cups 3 tsp 3 tbsp 2 tsp 1 cups 8 tbsp Bakers % 100 2.4 3.9 1 60 18

5. Dividing: Using a scale and dough divider, section off 100-gram (3.5 ounce) portions of dough.

FORMULA EIGHT: CHALLAH DOUGH (PAGE 115)

SPONGE Ingredient Bread flour Water, 75F (24C) Instant yeast, (preferably osmotolerant) FINAL DOUGH Ingredient Bread flour Sugar Salt Honey Water, 70F (21C) Whole eggs Egg yolks Vegetable oil Sponge Pg 123: Metric 172 g 110 g 11 g Weight 6 oz 3.6 oz 0.4 oz Volume 1 1/3 cups cup scant 4 tsp Bakers % 100 59.5 6.8

Metric 518 g 78 g 14 g 41 g 30 g 150 g 50 g 64 g all of it

Weight 1 lb, 2.2 oz 2.7 oz 0.5 oz 1.4 oz 1.1 oz 5.2 oz 1.7 oz 2.2 oz all of it

Volume 3 2/3 cups 1 /3 cup 2 tsp 2 tbsp 3 tbsp 3 eggs 2 yolks 1/3 cup all of it

Bakers % 100 15 2.7 7.9 5.7 28.9 9.6 12.3 56.5

Variation: Knotted Rolls Yield: 12 rolls

FORMULA NINE: BRIOCHE DOUGH (PAGE 125)

Ingredient Whole milk Whole eggs Egg yolk Lemon zest Bread flour Granulated sugar Instant yeast, (preferably osmotolerant) Salt Unsalted butter, cold Metric 185 g 50 g 25 g lemon 440 g 45 g 12g 7g 165 g Weight 6.5 oz 1.76 oz 0.88 oz lemon 15.5 oz 1.5 oz 0.4 oz 0.2 oz 5.8 oz Volume cup 1 egg 1 yolk lemon 3 cups + 2 tbsp cup 4 tsp 1 tsp 12 tbsp Bakers % 42 11 5.5 n/a 100 10.2 2.7 1.6 37.5

FORMULA TEN: CROISSANT DOUGH (PAGE 135)

FINAL DOUGH Ingredient Bread flour Whole milk Whole eggs Granulated sugar Salt Instant yeast, (preferably osmotolerant) Unsalted butter BUTTER BLOCK Ingredient Unsalted butter, 83% butterfat Pg 141: Metric 690 g 310 g 100 g 81 g 13 g 9g 19 g Metric 330 g Weight 1 lb, 8.3 oz 10.9 oz 3.5 oz 2.8 oz 0.45 oz 0.3 oz 0.6 oz Weight 11.6 oz Volume 4 cups 1 1/3 cups 2 eggs 1/3 cup 2 tsp 3 tsp 1 tbsp Volume 1 cups Bakers % 100 44.9 14.4 11.7 1.8 1.3 2.7 Bakers % 47.8

Variation: Hazelnut Snail Prepare Formula Ten (Croissant Dough) through step 5, Dividing (see pages 134-139), rolling out the dough to approximately 11 x 16 x inches (28 x 41 x 0.6 cm). 6: Preshaping/Shaping: Prepare the hazelnut filling (see page 154). Variation: Fruit Danish Prepare Formula Ten (Croissant Dough) through step 5, Dividing (see pages 134-139), roll out the dough to 8 x 16 x inches (20 x 41 x 0.6 cm) thick.

Pg 142: Pg 143: