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 [1]. 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 [2] 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 [3]
visit also my other blog https://myfoodaddress.blogspot.com/ [4]