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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50% pre-ferment of total flour weight of 10K = 5K. He calls for 5K of bread flour. That is correct. He does not call for 50% of bread flour as pre-ferment as you interpret.
The formula is for 50% of the flour to be pre-fermented. In my spreadsheet, I add up the weight of all the flours and then remove that amount from just the bread flour for the preferment. The final mix is the overall formula minus the pre-ferment ingredients. My spreadsheet results match his formula exactly.
Just a convenient link, if needed.... An official looking errata sheet for Hamelman's FIRST edition of Bread is here:
http://mellowbakers.com/ErrataSheetFeb2011.pdf
His 2nd edition is dated Dec 2012, so the Feb 2011 errata sheet must apply to the first edition. I have the 1st edition, and cross-checked the info and page numbers, and it matches.