Errata sheet for “Bread.A Baker´s Book of Techniques and Recipes”, by Jeffrey Hamelman. 2nd Edition.
Errata sheet for “Bread.A Baker´s Book of Techniques and Recipes”, by Jeffrey Hamelman. 2nd Edition. John Wiley & Sons, Inc., Hoboken, New Jersey.
Disclaimer: The contents of this page represents my personal opinion and in no way constitutes the official version of either the author or the publisher.
I have found some erratas in the text of this book.
Let us take for example the formula for Rustic Bread.
In the Overall Formula it states that the flours to be used are:
8 kg of Bread flour
1 kg of Whole rye flour and
1 kg of Whole-wheat flour
Pre-fermented flour: 50%
In Pre-Ferment it says that 5 kg of Bread Flour must be employed.
50% of 8 kg of Bread Flour is 4 kg.
Therefore in Pre-Ferment it should say that a mix of Bread flour, Whole rye flour, and Whole-wheat flour should be used. This way the figures are correct.
A total of 43 errors were detected and corrected; you can find them in https://vonkrammer.wixsite.com/website
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