BAKING ARTISAN BREAD UPDATED ERRATA 7/15/09 This errata reflects any corrections that have been made to Baking to Baking Artisan Bread . Depending on which printed copy you own, your book boo k may already contain some or all of these corrections. Subsequent updates, if necessary, will reflect all corrections from the inception of printing. Thank you for your continued support and happy baking! – Ciril Hitz
FORMULA ONE: BAGUETTE DOUGH (PAGE 59) POOLISH Ingredient Bread flour Water, 77˚F (25˚C) Instant yeast
Metric 200 g 200 g pinch
Weight 7 oz 7 oz pinch
Volume 1 ½ cups 7 /8 cup pinch
Baker’s % 100 100 0.1
FINAL DOUGH Ingredient Bread flour Water, 92˚F (33˚C) Instant yeast Salt Diastatic malt (optional)
Metric 400 g 200 g 1.5 g 12 g 4g
Weight 14.1 oz 7 oz 0.05 oz 0.4 oz 0.14 oz
Volume 3 cups 7 /8 cup ½ tsp 2 ¼ tsp 1 ½ tsp
Baker’s % 100 50 0.38 3 1
Baker’s % 100 100 0.1
FORMULA TWO: CIABATTA DOUGH (PAGE 71) POOLISH Ingredient Bread flour Water, 70 ˚F (21˚C) Instant yeast
Metric 330 g 330 g pinch
Weight 11.6 oz 11.6 oz pinch
Volume 2 ½ cups 1 ½ cups pinch
FINAL DOUGH Ingredient Bread flour Water, 102˚F (39˚C) Instant yeast Salt Poolish
Metric 613 g 405 g 2.6 g 18 g all of it
Weight 1 lb, 5.6 oz 14.3 oz 0.09 oz 0.6 oz all of it
Volume Baker’s % 4 ½ cups + 2 tbsp 100 1 ¾ cups 66 7 /8 tsp 1 3 ½ tsp 3 all of it 107
FORMULA THREE: WHOLE WHEAT DOUGH (PAGE 79) BIGA Ingredient Bread flour Water, 70˚F (21˚C) Instant yeast
Metric 180 g 107 g 1.3 g
Weight 6.3 oz 3.8 oz 0.05 oz
Volume Baker’s % 1 1 /3 cups + 1 tbsp 100 ½ cup 60 0.7 ½ tsp
FINAL DOUGH Ingredient Whole wheat flour Water, 95˚F (35˚C) Honey Instant yeast Salt Biga Sunflower seeds, roasted Pumpkin seeds, roasted Sesame seeds, roasted
Metric 657 g 462 g 52 g 2.5 g 16 g all of it 50 g 50 g 50 g
Weight 1 lb, 7.1 oz 1 lb, 0.3 oz 1.85 oz 0.1 oz 0.58 oz all of it 1.75 oz 1.75 oz 1.75 oz
Volume 5 ½ cups 2 cups 2 ½ tbsp 7 /8 tsp 3 tsp all of it 1 /3 cup 1 /3 cup 1 /3 cup
Baker’s % 100 70 8 0.4 2.5 40 7 7 7
FORMULA FOUR : PANE FRANCESE (PAGE 87) BIGA Ingredient Bread flour Water, 77˚F (25˚C) Instant yeast
Metric 280 g 168 g 2.1 g
Weight 9.8 oz 5.9 oz 0.07 oz
Volume 2 cups + 3 tbsp ¾ cup ¾ tsp
Baker’s % 100 60 0.75
FINAL DOUGH Ingredient Bread flour Biga Water, 95˚F (35˚C) Salt
Metric 408 g all of it 294 g 12 g
Weight 14.3 oz all of it 10.3 oz 0.4 oz
Volume 3 cups + 3 tbsp all of it 1 1 /3 cups 2 ¼ tsp
Baker’s % 100 110 72 3
FORMULA FIVE: PIZZA DOUGH (PAGE 93) POOLISH Ingredient Bread flour Water, 70˚F (21˚C) Instant yeast
Metric 220 g 220 g pinch
Weight 7.75 oz 7.75 oz pinch
Volume 2 1 /3 cups 1 cup pinch
Baker’s % 100 100 0.1
FINAL DOUGH Ingredient Bread flour Water, 80˚F (27˚C) Instant yeast Salt Cornmeal Savory oil mix Poolish
Metric 1000 g 550 g 4g 26 g 10 g 35 g all of it
Weight 2 lb, 3.25 oz 1 lb, 3.4 oz 0.15 oz 0.90 0.35 oz 1.25 oz all of it
Volume 7 cups 1 2 /3 cups 1 ¼ tsp 4 ¼ tsp 2 tsp 2 tbsp all of it
Baker’s % 100 55 0.4 2.6 1 3.5 44
Pg 93:
Yield: Makes nine 10-inch (25 cm) pizzas
Pg 94:
5. Dividing: Turn the dough out onto a floured surface and use a dough divider and a scale to divide the dough into 9 pieces (220 g [7.75-ounce] each).
FORMULA SIX: BAGEL DOUGH (PAGE 101) FINAL DOUGH Ingredient Bread flour High-gluten flour or Bread flour Water, 72˚F (22˚C) Instant yeast Salt Diastatic malt
Metric 413 g
Weight 14.5 oz
Volume 3 cups
Baker’s % 50
413 g 491 g 5g 16 g 12 g
14.5 oz 1 lb, 1.3 oz 0.17 oz 0.56 oz 0.42 oz
3 cups 2 cups + 2 tbsp 1 ½ tsp 3 tsp 4 tsp
50 59.4 0.6 1.9 1.4
WATER MIXTURE Ingredient Water Honey or corn syrup
Metric 2 liters 180 g
Weight 4 lb, 6 oz 6.3 oz
Volume 8 cups 2 /3 cup
Baker’s % n/a n/a
FORMULA SEVEN: PAIN DE MIE (PAGE 107) FINAL DOUGH Ingredient Bread flour Salt Sugar Instant yeast (preferably osmotolerant) Whole milk Unsalted butter, softened
Pg 113:
Metric 666 g 16 g 26 g 7g
Weight 1 lb, 7.3 oz 0.5 oz 0.9 oz 0.24 oz
Volume 4 ¾ cups 3 tsp 3 tbsp 2 ¼ tsp
Baker’s % 100 2.4 3.9 1
400 g 120 g
14.1 oz 4.2 oz
1 ¾ cups 8 ½ tbsp
60 18
5. Dividing: Using a scale and dough divider, section off 100-gram (3.5 ounce) portions of dough.
FORMULA EIGHT: CHALLAH DOUGH (PAGE 115) SPONGE Ingredient Bread flour Water, 75˚F (24˚C) Instant yeast, (preferably osmotolerant) FINAL DOUGH Ingredient Bread flour Sugar Salt Honey Water, 70˚F (21˚C) Whole eggs Egg yolks Vegetable oil Sponge
Pg 123:
Metric 172 g 110 g 11 g
Weight 6 oz 3.6 oz 0.4 oz
Volume 1 1 /3 cups ½ cup scant 4 tsp
Baker’s % 100 59.5 6.8
Metric 518 g 78 g 14 g 41 g 30 g 150 g 50 g 64 g all of it
Weight 1 lb, 2.2 oz 2.7 oz 0.5 oz 1.4 oz 1.1 oz 5.2 oz 1.7 oz 2.2 oz all of it
Volume 2 3 /3 cups 1 /3 cup 2 ½ tsp 2 tbsp 3 tbsp 3 eggs 2 yolks 1/3 cup all of it
Baker’s % 100 15 2.7 7.9 5.7 28.9 9.6 12.3 56.5
Variation: Knotted Rolls Yield: 12 rolls
FORMULA NINE: BRIOCHE DOUGH (PAGE 125) Ingredient Whole milk Whole eggs Egg yolk Lemon zest Bread flour Granulated sugar Instant yeast, (preferably osmotolerant) Salt Unsalted butter, cold
Metric 185 g 50 g 25 g ¼ lemon 440 g 45 g 12g
Weight 6.5 oz 1.76 oz 0.88 oz ¼ lemon 15.5 oz 1.5 oz 0.4 oz
Volume ¾ cup 1 egg 1 yolk ¼ lemon 3 cups + 2 tbsp ¼ cup 4 tsp
Baker’s % 42 11 5.5 n/a 100 10.2 2.7
7g 165 g
0.2 oz 5.8 oz
1 tsp 12 tbsp
1.6 37.5
FORMULA TEN: CROISSANT DOUGH (PAGE 135) FINAL DOUGH Ingredient Bread flour Whole milk Whole eggs Granulated sugar Salt Instant yeast, (preferably osmotolerant) Unsalted butter BUTTER BLOCK Ingredient Unsalted butter, 83% butterfat
Metric 690 g 310 g 100 g 81 g 13 g 9g
Weight 1 lb, 8.3 oz 10.9 oz 3.5 oz 2.8 oz 0.45 oz 0.3 oz
Volume 4 ¾ cups 1 1 /3 cups 2 eggs 1/3 cup 2 tsp 3 tsp
Baker’s % 100 44.9 14.4 11.7 1.8 1.3
19 g
0.6 oz
1 ¼ tbsp
2.7
Metric
Weight
Volume
Baker’s %
330 g
11.6 oz
1 ½ cups
47.8
Pg 141:
Variation: Hazelnut Snail Prepare Formula Ten (Croissant Dough) through step 5, Dividing (see pages 134-139), rolling out the dough to approximately 11 x 16 x ¼ inches (28 x 41 x 0.6 cm).
Pg 142:
6: Preshaping/Shaping: Prepare the hazelnut filling (see page 154).
Pg 143:
Variation: Fruit Danish Prepare Formula Ten (Croissant Dough) through step 5, Dividing (see pages 134-139), roll out the dough to 8 x 16 x ¼ inches (20 x 41 x 0.6 cm) thick.
