Dan Leader's "Local Breads" typos and other errors. HELP!
Like many of us using "Local Breads" I have run into my share of issues due to typos all over the place. Some are real proofreading typos (for example, on page 128 where it tells you to score the dough, it offers an illustration on page 000. Oh well...) Others are math. If you add up some totals, do your baker's %, you will see that the numbers simply don't add up (Pg. 71 & 72, the Ganachaud Flûte: The total weight of 265 gr. for total flour(s) = 100%. The Poolish calls for 36%, which should be about 95 gr. But they have 253 gr. ) So there is much to watch out for. I suggest if you are weighing and using the Baker's % that you double check math first. And in some cases where you don't know which figure is the right one (% or wt?), it might mean you have to guess.
I have been in contact with Bread Alone and have received some corrections. I have also alerted them to others not addressed. And I have asked about others still but had no response.
I am now working on the "Old World Baguette Redux" on page 85. And here's where I need help from someone who has already been through this one. There must be something wrong about the water:flour ratio or the liquid levain starter. This dough is simply too soupy. Forget about the "windowpane" test. This dough is like pancake batter; there's no pinching off a ball and stretching it.
I went over my numbres and weights a few times mostly because I'm on the alert with this book more than I would be with others. So as far as following the recipe goes, I'm about 100%certain I did what I was told to do and that I did it right. I'm not exactly a novice at this stuff so I do feel confident that it wasn't me.
What I don't know is if the mixing speed or time could also be a factor. What about the levain? Too much? With a levain at 130% added to a rough dough (in autolyse; pre salt or levain) at a hydration of 55%, what's the real hydration % in the end?
I have a real nasty feeling that this batch is a loss. I have a 42" WFO and I usually do large batches of breads I already know and have been successful with. I'm just thankful I only did a small test batch on this one.
Any advice? Help? Comedy?