The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dolcebaker's picture

Errata sheet for: Bread A Bakers Book of Techniques and Recipes - yes... the changes are in the most current edition.

February 11, 2012 - 7:07pm -- dolcebaker

This was dowloaded from and provided by Mr. Hamelman. Seems to have lost the formatting, but it seems to be all here.

loydb's picture

There seems to be some missing information in the Onion Rolls recipe on p. 114.

  • In Step 2, you spread out 1/4 of the onion filling, and push out the discs of dough. This is the last mention made of the onion filling, leaving me with 3/4 of the recipe unused. 
  • In Step 3, do you put them onion-y side up or onion-y side down to proof? 
  • In Step 4, we poke down a hole in the center. Is this when we add the rest of the filling? If so, I assume we leave the onion-y side down during the proof?





breadman_nz's picture

Artisan Bread Every Day - Errata for Bagel Recipe

January 15, 2011 - 12:53pm -- breadman_nz

I have just bought Peter Reinhart's ABED and made the bagel recipe (which turned out fantastically well, by the way).

However there is an error in the recipe (pages 75 & 77, first edition). The correct volume of water for the poaching liquid is 1814-2721g, which is the equivalent of 64-96oz. The book says 181g-272g, being out by a factor of 10!

I couldn't find this errata notified after searching here and elsewhere, so trust it's not a duplication.

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