Thanks for the great feedback and sharp eyes. We've posted errata which you can access via the top links at http://www.insidethejewishbakery.com
Let us know whenever you find an error and we'll post it and make sure it's fixed in the next printing.
Stan & Norm
Thanks for posting this. Checked the errata sheet, but no mention of p. 75, Jewish Deli Rye. Should the amount of white rye flour in part 2 of Day 1 be 2 1/2 cups (see my message). All the other measurements add up to that. I've just mixed this second step of the sour, so I hope my assumption is correct. (Pretty thick "batter" at 2 1/2 cups!)
I added the correction to the Errata. Thanks for bringing it to my attention.
Back again, like a bad penny. Again, on p. 75, on Day 2, the ingredients list Hot water. Step no. 3 says to add the warm water. Also in ingredients, the listed amounts of oz. and gm. of ground caraway seeds are equivalent to 2 TBS by my measure. In the introduction to the recipe on p. 74, the text says to add 1 to 2 tsp. of ground caraway to the dough. Thanks for clarifying.
Just took the two loaves out of the oven. They came out looking beautiful and smelling wonderful. I coated the outsides with coarse cornmeal and docked one and slashed the other. Can't wait to taste--but we will.
Here is the rye--incredible taste and aroma. I used medium rye flour throughout. I coated the loaves with coarse cornmeal before the final rise. I had never made a rye with such a high percentage of sour, and the overnight refrigeration of the sour rather than the finished dough was new to me. My "tweak" was to add a scant 1/4 cup finely diced fresh onion to the final dough and to reduce the water by 2 TBSP. Also, I preheated the oven (with stone and pan of hot water beneath) to 460, which I maintained for 10 minutes, spritzing the oven twice during that time, also pouring more boiling water into the pan after 3 minutes, per recipe directions. Then I lowered the heat to 400 for the next 15 minutes, then down to 375 for the final 15 minutes. This is truly "wonder" bread!
Thanks to the sharp eyes and accurate calculator of a TFLer, we've been made aware of several fairly egregious mistakes, specifically in the formulas for Rich Sourdough Barches (pp. 28-29), Rustic Pumpernickel (pp. 67-68), New York Egg Bagels (p. 103), and Sweet Egg Dough (p. 109).
The corrected formulas are posted on the Errata tab of the IJB website: http://bit.ly/vnPEbf
We apologize for the errors.
The recipe calls for ClearJel, arrowroot or "tapioca" starch.
The instructions substitute tapioca starch for potato starch. Would it give the same results ?
It's just a matter of a zero, but, on p. 216, step #1, it reads: "Use a sharp knife to cut the dough ito 10 oz./30 g. pieces. I believe this should read "1 oz./30 g."
Gonna bake some soon!
Page 89. Should the instant yeast be 0.967% (6g in the book)? If 2% that would be 12g (actually 12.4g, but my scales can't measure less than a g accuracy). Which is correct, 6g or 12g?
1% instant yeast converts to about 2.5% fresh yeast, which is the correct percentage for an enriched dough.