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Corrections: The Bread Bible
The following is the complete list of errors and corrections from The Bread Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.
In the CRANBERRY-BANANA-WALNUT QUICK BREAD, page 101, the correct baking temperature is 350 degrees F.
In the crisper flat bialy variation on page 165, Matthew suggests using 1 teaspoon of poppy seeds per bialy or a total of 2 tablespoons/18 grams.
In the PRETZEL BREAD on page 172, step #2..cut the dough into 12 pieces by cutting the dough into 4 pieces and then cutting each piece into 3 pieces.
In the DUTCH BABY on page 182, Hand Method, after "slowly beat in" add the words milk before "the eggs."
In the ROSEMARY FOCACCIA SHEET on page 205, it may take longer than 20 minutes to form a ball. For the airiest texture and largest holes, allow the dough to double for the final rise and deeply dimple the dough with wet or oiled fingertips just before baking.
In the BUTTER-DIPPED DINNER ROLLS on page 249, the yield is correct as 12 rolls and the dough for each should weigh about 50 grams; page 254, if not using dry milk you can replace the water with 3/4 cup plus 2 tablespoons of milk.
In the Velvety Buckwheat Bread on page 308, replace the water with 3/4 cup plus 1 tablespoon/6.7 ounces/192 grams of the water and 3/4 cup/6.5 ounces/182 grams sour cream.
In the RYE BREAD recipe on page 326, on the flour mixture chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step #2: eliminate the words 'rye flour.' (Rye flour is used only in the sponge on page 325.)
In BRINNA'S PUGLIESE on page 347, the water should be 6 tablespoons (not teaspoons). In the GOLDEN SEMOLINA TORPEDO on page 366, step #2: ...whisk together ALL BUT 1/4 cup of the durum flour.
in THE BEER BREAD on page 376, under the mixer method, it should read: if it is tool sticky add in a little flour...
in THE TEN GRAIN TORPEDO on page 396, step #4...knead for 7 minutes. The dough will be dry.
in the SOURDOUGH RYE on page 453, you will be increasing the starter by 4 times, from 25 grams to 100 grams.
In the SOURDOUGH RYE on page 454, Hand Method, use the same amount of starter as is on the chart above (1 1/2 cups).
In the SOURDOUGH PUMPERNICKEL on page 462 (Mixer Method and Hand Method) use the same amount of starter as is on the chart on page 461 (1 cup plus 2 tablespoons).
on page 463, step 7, oven temperature should be 400°F, and on page 464 step 8 lower it to 375°F. If using sesame seeds, add them after the glaze.
In the SOURDOUGH WHEAT BREAD SEEDS on page 468, after the first paragraph add: "Cover tightly and allow it to sit at room temperature 8 to 12 hours. It will have puffed slightly. Proceed to step 2.
At step 2 add the words "That night..."
At step 4 on the following page add the words "The next morning"
In the CHALLAH on page 517, when making the sponge add the yeast listed in the ingredients.
In all breads, when making a starter that you plan to have sit for more than 4 hours, refrigerate it after the first hour at room temperature.
CANADIAN FLOUR: Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com
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Comments
Hi Karen,
I think you are referring to a sponge, which is different from starter, but it does depend on how much yeast is used and what the room temperature is--so, yes, it would vary by recipe.
Reply to this Posted by: Matthew | September 30, 2009 12:35 AM #
Hello,
In reading the corrections to the Bread Bible, I noticed that you recommend putting a starter in the fridge after the first of four or more hours. In other books I have, the instructions are to leave the starter at room temperature, sometimes for 12 or more hours. Is that not a proper, or healthy practice - or does it depend upon the particular recipe? Thank you.
Karen
Reply to this Posted by: karen | September 30, 2009 12:22 AM #
My mistake, it's right there in the beginning of the recipe.
Reply to this Posted by: Monica | September 27, 2009 3:42 PM #
Hi Rose,
on page 246 for the mixer method for the Basic Soft White Sandwich Loaf the butter is omitted in this section, but it says to add the salt and butter in the Hand Method.
Reply to this Posted by: Monica | September 27, 2009 3:34 PM #
Jim, Use 4 grams lemon zest as Rose instructs. I think your dilemma is a great illustration of why, in baking, measuring ingredients by weight is the way to go.
Reply to this Posted by: Annie | July 25, 2009 8:58 AM #
If I remember correctly, the recipe says loosely packed, but this is something you can easily adjust to your own taste--or even omit for that matter. I personally like it lemony. You should use fresh zest, and wash the lemons with soap and water beforehand. You could also use a very small amount of lemon oil.
Reply to this Posted by: Matthew | July 24, 2009 10:12 PM #
I doubled the recipe for the blueberry muffins on page 118, and used a pan for six big muffins. I used a Microplane grater to get 4 teaspoons of lemon zest from freshly washed organic lemons. The zest was wet, and I did pack it into the teaspoons when measuring. I was told the muffins were too lemony by a couple different people. Am I supposed to use dried lemon zest, or not pack the zest in tightly? I noticed there's lemon zest on sale that's really a lemon zest / sugar mix; should I have used that? Also - anyone know a good source for lemon zest, or how to remove pesticides and wax from nonorganic lemons? Thanks!
Reply to this Posted by: Jim | July 24, 2009 8:17 PM #
You've got the wrong Bread Bible author Michelle. This must be in the one by Beth Hensperger.
Reply to this Posted by: Matthew | July 24, 2009 8:10 PM #
Concerning the recipe for "Semolina Sesame Seed Twist" step 5 is very confusing. You are directed to divide dough in two. Roll portion 1 into a yard long log then twist entire log. what does that mean? Twist it upon itself? Then you are directed to Twist the second portion and attach the two, looping around each other. finally it says to repeat with the remaining portion!!!What? We were told to make 2 portions which we already used up! Was it meant to be two divided in two? Was it to be quartered not halved?
Reply to this Posted by: Michelle | July 24, 2009 7:26 PM #
Oh, one more thing (sorry). The dough percentages listed on p. 95 range from 95% to 132% for water. So is this a typo as well, or does the 75% fall below this range? (I'm sure the muffins are delicious, but, well, I'm a bit obsessed with numbers.) Thanks.
Reply to this Posted by: FP | July 23, 2009 6:19 PM #
Rose,
I'm looking at your blueberry muffins, and the dough percentage on p. 120 states the water ratio at 95% of the flour weight. However, I plugged the ingredients into a spreadsheet, using your weights and the fat/water contents from the back of the book, and it calculates only 75% water. The fat ratio is spot-on, and I'm using the same formula for both the water and fat calculations (with different numbers, of course). Is this a typo, or am I missing something? I'd be happy to send you my spreadsheet if you'd like. Thanks.
Reply to this Posted by: FP | July 23, 2009 6:16 PM #
that's a new one! thanks danny. i'm not posting it as it won't affect the recipe but i will send it in to the publisher hoping they will correct it as it does indeed affect my sensibilities!
Reply to this Posted by: Rose Levy Beranbaum | July 6, 2009 2:54 PM #
Hi there
I found a grammatical error on page 63, in the '4.DIVIDING AND RESHAPING THE DOUGH' section. In the second paragraph, last sentence, it reads 'During shaping, it will BECAME fully intergrated'. Here it should read, BECOME, instead of "BECAME".
Just thought I'd post it up here.
Dan
PS: I'm really enjoying the book.
Reply to this Posted by: Danny Woods | July 4, 2009 2:13 AM #
kent, so glad you sent that link. my fav. part is when peter writes; Finally, I'm not sure about the advice to use high gluten bread flours. The flour they use is Europe is weaker than American flour. I prefer using an unbleached all-purpose flour and then taking the time to develop the gluten properly though mixing, folds, preferments and time. I find the stronger flours make the bread tough, not light and crispy.
i would call the dough in the photo very sticky. slightly sticky is when it wants to cling to your fingers but you can get it off easily--sticky is when you can't touch it--even lightly--without it clinging and very sticky is when it's hard as h to get off your fingers! but you can determine just how wet you like your dough for the specific bread in question for example, my raisin pecan i like to be more open grained and soft whereas my husband likes it denser which means i have to make it less sticky with extra flour when i want to please him more than myself. the great thing is YOU are the master of your bread--no one else! recipes are just guidelines.
yes--your high glulten flour was certainly the culprit. it's hard playing sherlock holmes when one doesn't have all the information.
Reply to this Posted by: Rose Levy Beranbaum | June 1, 2009 3:42 PM #
My flour was fresh, but it was 13.8% protein (a Japanese 'extra high gluten flour' I bought here in Taiwan), so it sounds like that plus the extra gluten was the reason. Thanks!
(I'll be trying Gold Medal for the 2nd batch, as it is available here, although at a premium price in import stores)
"the point of keeping it pretty dry is that when you add the soaked grains it really softens up."
LOL -- I had posted just before reaching that step. You're right, of course.
BTW, I'm having trouble getting a feel for what constitutes 'very sticky' vs. 'sticky' vs 'slightly tacky' just from the verbal descriptions, and am very curious as to your opinion on the "Press-and-Lift Dough Consistency Test" shown in photographs on this page: http://www.thefreshloaf.com/node/6597/italian-bread-and-bread-baker039s-apprentice. Given the stickiness shown in those pictures (2/3 of the way down the page), what verbal description would you give that -- 'very sticky'?
Thanks a million, Rose! I've just bought your book, my very first on baking bread, and it's very useful. It's a real pleasure to be able to chat with you in person via this blog, too.
Kent, in Taiwan
Reply to this Posted by: Kent S. | May 31, 2009 11:18 PM #
kent, i use the vital wheat gluten and do not increase the water. it's good to know, however, then when adding vital wheat gluten to a recipe that doesn't call for it, for each teaspoon of vital wheat gluten add 1 1/4 teaspoons more H20.
if your mix was that dry it could be your flour (assuming you weighed it) is a higher protein or older and therefore dryer but the point of keeping it pretty dry is that when you add the soaked grains it really softens up. i would do just what you did: if the dough has loose flour, i'd spray it will just enough water to pick it up. if you add too much water you can always adjust it after the final dough is kneaded. of course too much additional flour throws off the balance of salt and yeast. if i'm working from someone else's recipe and it's way off and needs lots more flour i weigh how much i'm adding so i know how much more salt and yeast i'll need to add as well.
Reply to this Posted by: Rose Levy Beranbaum | May 31, 2009 1:27 PM #
The errata say "in THE TEN GRAIN TORPEDO on page 396, step #4...knead for 7 minutes. The dough will be dry." However, like Darrell above, it couldn't possibly still be THIS dry, as the dough was unable to pick up all the flour in the bowl; Even after an additional TBSP of water the dough was able to pick up all the flour but was unworkably stiff and dry (I ended up adding a total of 1.5-2 extra TBSP water in all). Is there an update to the errata I've missed?
My guess is that the culprit is the lack of a water adjustment to accompany the optional 4 tsp of vital wheat gluten.
Reply to this Posted by: Kent S. | May 31, 2009 12:05 AM #
put it directly in the frig.
Reply to this Posted by: Rose Levy Beranbaum | April 21, 2009 5:30 PM #
Dear Rose,
I wonder if you might clarify a question a few of us have had over on the forum, about the stud muffin.
On p. 530-1, under step 3, should we allow the dough to rise until doubled at room temp, then chill it? Or should we put it directly into the fridge to rise/chill, without first undergoing a room temp doubling?
Thanks so much for your time and for all you do, your books are a treasure.
Reply to this Posted by: Julie | March 18, 2009 11:33 AM #
Sam, if you search "foccacia" on the blog, you'll find a sourdough version. Rose's Rosemary foccacia is in the Bread Bible, available in most libraries. If you're like me, once you check it out, you won't want to return it and will want to keep it until your copy arrives from Amazon!
Reply to this Posted by: Julie | February 16, 2009 8:39 AM #
Can someone send me the instructions and recipe for Rose's Focaccia bread. PLEASE
Reply to this Posted by: sam macrina | February 15, 2009 3:05 PM #
ciabatta doesn't have a distinct shape--by it's very definition which means slipper it is a free form sort of bread. go with the flow!
Reply to this Posted by: Rose Levy Beranbaum | January 26, 2009 8:41 PM #
Hi, Rose. I've made the Ciabatta several times and have always had the darndest time inverting the dough without it getting misshapen. Any hints on how to do this correctly would be very much appreciated. Thanks!
Roger
Reply to this Posted by: Roger | January 26, 2009 1:13 AM #
Hello..I have two question.
In your recipe for butter-dipped rolls the measurement in volume for the dry milk powder doesn't weigh what it says it should. Which should I go by?
Should I use bleached or unbleached flour when making cinnamon rolls?
Thanks
Reply to this Posted by: sherry | January 19, 2009 1:16 PM #
I am in the process of making Monkey Bread. I let the starter set all night with the flour on top. After mixing and letting it autolyse, then mix again for 10 minutes, it was not coming into a ball. I have had to add almost a cup of flour. I know I didn't add too much water because I used a 2 cup measuring cup. I know it is going to be too sticky to roll...What do you think happened?
Reply to this Posted by: Joanne | January 10, 2009 10:40 AM #
also i bet la cuisine in alexandria has it!
Reply to this Posted by: Rose Levy Beranbaum | November 9, 2008 8:33 AM #
i got mine at albert uster but i suspect there is a minimum order so you should try specialty stores like dean & deluca, williams sonoma and sur la table--also google!
Reply to this Posted by: Rose Levy Beranbaum | November 9, 2008 8:32 AM #
Where can I find chestnuts in syrup for your panetone?
Reply to this Posted by: Marisa | November 8, 2008 6:03 PM #
Thank you all for the comments, must be really the measuring spoon size, I should get a standard one. Cheers!
Reply to this Posted by: Tamas | October 30, 2008 3:22 PM #
measuring spoons vary. add water by the droplet as necessary to obtain a stiff dough that is not sticky. it will be just fine! and when you spray the container with non-stick vegetable spray be sure to run the nozzle under very hot water not only to ensure that the spray will work well the next time but also to avoid contamination of the starter by a buildup or residue on the nozzle.
Reply to this Posted by: Rose Levy Beranbaum | October 29, 2008 9:50 AM #
Tamas, I've made this specific scrap and poolish at least 5 times and haven't had a problem. There isn't an error in the scrap or poolish recipe. Are you working by weight or volume?
Reply to this Posted by: Matthew | October 29, 2008 8:10 AM #
Well, only 1/2 a tablespoon, the rest is discarded. And really, my problem is that the 2 tablespoon + 2 teaspoon water is not enough for the Scrap Dough.
Reply to this Posted by: Tamas | October 29, 2008 5:09 AM #
Tamas--keep reading to step 2. You will use the remainder for the Poolish.
Reply to this Posted by: Matthew | October 27, 2008 11:15 PM #
Laura, Rose uses nondiastatic malt powder. I ordered mine from King Arthur.
Reply to this Posted by: Matthew | October 27, 2008 10:48 PM #
Dear Rose,
thank you for the wonderful recipes from the Bread Bible! (I'm using the first edition)
I'm now trying to make the Baguette but got lost with the amount of water is needed for the Scrap Dough. According to the ingredient's list (page 337) it's 59g, but than in the description is only "2 tablespoons and 2 teaspoons", which is less than half of the 59g. Can you please advice?
Reply to this Posted by: Tamas | October 27, 2008 2:17 PM #
Hi Rose,
Your recipes for Ciabatta and Pugliese both call for "malt powder." What kind of malt do you mean? I bought malted milk powder without thinking. Do you mean either diastatic or non-diastatic?
Thanks,
Laura
Reply to this Posted by: Laura G. | August 23, 2008 7:00 PM #
thanks monica--i'll add it. planning to make it for woody when he comes to proof the new book manuscript in two weeks!
Reply to this Posted by: Rose Levy Beranbaum | August 4, 2008 1:08 PM #
Hi Rose,
I found a correction for the Bread Bible. On page 182 for the Dutch Baby recipe for the hand method, the addition of milk has accidentally been omitted.
Reply to this Posted by: Monica | August 4, 2008 11:38 AM #
thank you john. yes, that correction was made in a subsequent printing--wonder if i should add it to the errata above.
really amazing about the baparoma steamer!
and re your brother--is there anything better than infecting people you love with the best bread bug?!
Reply to this Posted by: Rose Levy Beranbaum | July 28, 2008 7:42 PM #
Rose--
A bit confusing, but it must be a different John. I always use my middle initial "J". Interestingly, I had just posted an errata when I read your acknowledgement of my focaccia comment. Was the errata a duplicate? Did you know that The Steam Baking Master by Baparoma, which you mention under "Equipment" is not made anymore, and on EBAY they go for close to $100. WOW!! I finally convinced my brother who live in Pennsylvania to make some other bread other than the whole wheat recipe he has been making for 15 years. I had brought him (from here in Tucson) some sourdough starter that I developed from scratch, and he made a recipe with 300g Prairie Gold (Wheat Montana) hard white Spring wheat, 600g AP flour, 120g whole rye flour, 360g ripe starter, and 23g of salt. He had to uses his triple beam jewelers scale to weigh out the 23g of salt( he had never weighed ingredients!). Anyway, with much apprehension and trepidation he made two beautiful loaves that had an oven-spring of almost double. He called me ecstatic and said "I'm a convert!" He said it was by far the best bread he had ever tasted, and had come out of his very own oven. Now I need to recommend or send him "The Bread Bible"(yours of course!) and a digital scale for future baking success. Long winded post, but thought you might appreciate the sentiment. By the way, we have both been grinding all of our own whole grains(mainly wheat and some rye) for years with a grain mill by Magic Mill http://www.magicmillusa.com/items.php?category=28. What a difference!!
Sincerely,
John J.
Reply to this Posted by: John J Swain | July 28, 2008 1:15 PM #
Rose--- I decided to do your Sourdough Rye today which begins on page 451. On page 453 under "The Starter for the Bread" you write ("you will be increasing the starter by 4 times ,from 25 grams to 10 grams"). I guess you mean from 25 grams to "100" grams. If I missed this in the errata, sorry for the duplication. Good for the next edition. I also recently posted a little note to your blog about your focaccia. You are great and it's wonderful to see Gold Medal recognize your talents and accomplishments!
John J.
Reply to this Posted by: John J Swain | July 28, 2008 12:40 PM #
thank you john for this beautiful 'testimonial'! and, by the way, anyone who reads this chain will be able to see the correction you pointed out (this IS the same john right--the other postings don't have a surname?).
Reply to this Posted by: Rose Levy Beranbaum | July 25, 2008 2:36 PM #
Dear Rose
I just need to let you know that you really have the only good focaccia recipe that I have ever made!. All of the others use so much less water and the extra hydration is what makes it great. I love watching it and knowing that some time at around 20+ minutes, it will(guaranteed!) come together and clean the side of the Kitchen Aid and make a great, very fluid dough. Have to remind myself to add the 3/4 tsp. of salt and sugar at that time.
I have used the focaccia as the "pizza bottom" for a pizza with an Alfredo sauce, strips of pre-sauteed chicken, black olives, and oil-packed artichoke hearts. I bake the focaccia and then top it, and pop it back in the oven for a few(4-5) minutes. Fabulous!
By the way, I have a dedicated non-stick sheet pan for my focaccia, because it has a tendency to stick to a scratched pan, even with a lot of olive oil. I have convinced so many people to buy "The Bread Bible", after they have tried my breads which I regularly make from it. I have also convinced them to go to: http://www.oldwillknottscales.com and buy an inexpensive scale that measures in grams and start baking bread as the pros do, using weights, not volume. Thanks for a great book!
John J.
Reply to this Posted by: John J Swain | July 25, 2008 1:30 PM #
you're absolutely right about the percentages. i must have increased the durum and forgotten to recalculate. i'll submit it for the next printing but won't add it to the corrections above as it doesn't affect the making of the bread. thanks for pointing it out!
Reply to this Posted by: Rose Levy Beranbaum | July 24, 2008 10:12 AM #
i'll double check this soon but meantime, no matter what the % it's the one i prefer.
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 5:10 PM #
Rose replied:
"do the calculations by weight."
Bread Bible p. 364
Dough Percentage
Flour
Bread 74
Durum 26
The biga is 1/2 cup plus Bread flour (75 grams)
The dough is 1/2 cup Bread flour and 1/2 cup Durum.
(71 grams each)
71g durum
(75+71)= 146g bread flour
total flour = 217g
71/217= 33% durum
146/217= 67% bread flour
It still is not 74/26.
Reply to this Posted by: John | July 8, 2008 1:43 PM #
thanks so much both of you. i knew about it and it's corrected in the book as well now but never posted it so i just added it!
Reply to this Posted by: Rose Levy Beranbaum | June 20, 2008 9:45 AM #
Let me try that again:
http://www.realbakingwithrose.com/book_errata/
Reply to this Posted by: Patrincia | June 20, 2008 9:41 AM #
Hi Karyn - Rose has that error listed on her errata page. Check it out:
ttp://www.realbakingwithrose.com/book_errata/
Reply to this Posted by: Patrincia | June 20, 2008 9:40 AM #
Hi Rose,
I hope you are enjoying summer so far.. I just wanted to let you know that I found an error in your Cake Bible. It's in the Lemon Chiffon Cake.. not sure what page it is. In the ingredients list you have Baking Soda at 2.5g and then in the instructions you have Baking Powder. I had previously made the Orange Chiffon Cake which had 10g of Baking Powder, so I guessed that it was Baking Soda required in the Lemon Chiffon Cake and that's what I used and it turned out GREAT! Both cakes in fact got rave reviews and that was without any adornments.
Best regards,
Karyn
Reply to this Posted by: Karyn | June 20, 2008 9:32 AM #
do the calculations by weight.
thank you.
Reply to this Posted by: Rose Levy Beranbaum | June 18, 2008 6:13 PM #
p. 364
Dough Percentage
Flour
Bread 74
Durum 26
The biga is 1/2 cup plus Bread flour
The dough is 1/2 cup Bread flour and 1/2 cup Durum.
67/33 not 74/26??? Or am I missing something...
I've enjoyed the cookbook very much!
Reply to this Posted by: John | June 18, 2008 5:24 PM #
I use unblanched almonds that I coarsely chopped myself and 75 grams measured a bit over 1/2 cup.
Reply to this Posted by: Oriana | March 21, 2008 11:27 AM #
Almonds are used twice in this recipe--1 cup slivered and 1 cup sliced. I didn't have any slivered on hand, but I just weight out 75 grams of sliced almonds, and it was 1 cup. Sliced almonds weigh a lot less than regular almonds by volume. What kind of almonds did you use?
Reply to this Posted by: Matthew | March 20, 2008 11:21 AM #
Hello Rose
I was making your wonderful New Zealand Almond and Fig Bread today and I was weighing the almonds on the scale placing them in a 8 oz. measuring cup and 75 grams measured 1/2 cup and not 1 cup as stated in the book. When I've made this bread in the past I did not notice this because I measured by volume and not by weight using a cup of almonds. Is 1 cup or 1/2 cup the correct amount of almonds to use in this recipe?
Thank you.
Oriana
Reply to this Posted by: Anonymous | March 19, 2008 3:41 PM #
Matthew
As I said above, I skip the refreshment stage and go right into the bread itself.
Concerning the liquid starter, I use it only in recipes tha call for it. I keep a jar of liquid in my freezer. It lasts for months without refreshing.
The stiff starter is easy enough to work with, so that is what I use.
Harold
Reply to this Posted by: Harold | January 31, 2008 3:00 PM #
Hi Harold,
I have a question for you regarding the starter. I too have a very, very active starter (I use rye flour for mine). I'm wondering can I just skip the refreshing and head right into the bread itself? I have a liquid starter, does this matter? Should I just add the flour that would have been used for the 'expanding'into the recipe since the stiff starter contains more flour that the liquid? Anybody??
Reply to this Posted by: Matthew C. | January 31, 2008 2:22 PM #
Loren,
If you notice, Maggie says to use stiff starter that has been refreched 24 hours before using. That is the same as in the Bread Bible.
However, I have found that my starter, due to frequent use, is active enough to just go ahead without a new refreshment.
Actually, what I do for the sour rye is to make a double recipe. I follow the recipe in the BB but double all amounts. and ignore instructuions to "discard the rest" of the sourdough starter and the bread starter. Also I add 1/8 tsp instant yeast after the autolyse.
I do all rising (in the winter) in my closed oven with the light on.
I do the last rising in a 10 qt cold cast iron dutch oven until it rises above the rim, take it ou, and pre heat the oven, and put the DO back in to bake. It takes the same temperature and time as in the recipe, although I use a thermemeter to check on doneness. I get a great oven spring and wind up with a fantastic loaf that I cut into quarters.
I slice one quarter and freeze it, using slices as I wish. The 3 others are also frozen, or given away, and defrosted for slicing when I nees them.
Harold
Reply to this Posted by: Harold | January 31, 2008 1:56 PM #
Loren, is there something specific you're having a problem understanding? I don't remember having a problem with this recipe. You basically double the stater twice the day before and then bake the next day.
Reply to this Posted by: Matthew | January 31, 2008 1:51 PM #
Rose,
The Bread Bible is a stand-by, but with one exception:
I'm afraid your instructions for sourdough rye don't make sense. (That's not to say that the instructions are the problem.)
Could you re-state the process for starting the bread, beginning with the assumption that I have an adequate supply of a fresh, ripe "firm" sourdough starter (I'm using the formulation in Maggie Glezer's Artisan Baking.)
Thanks,
LGS
Reply to this Posted by: Loren Strunk | January 30, 2008 9:19 PM #
the aluminum foil need only go just past the rim of the pan. The most vulnerable part of the bread is the top as it gets the most heat, but the foil should be loose, not crimped tightly, to allow for air circulation.
Reply to this Posted by: Rose Levy Beranbaum | January 10, 2008 4:40 PM #
could you be more specific on tenting in your golden honey bread. Does the tin foil go around the whole pan or just over the top and over the rim
Reply to this Posted by: amy Ruhlman | January 5, 2008 7:10 PM #
Thanks Matthew,
I intend to follow the process. I am just on day three. What got me wondering is the fact that my starter is quite thick - much thicker than a pancake batter.
So, should I give it more time than Rose suggests on pages 432 and 433, or stick to the timing as well?
Thanks,
Ron
Reply to this Posted by: Ron Stijepic | January 3, 2008 10:33 AM #
Ron,
Sounds like you're off to a good start. The best advice I can give you is to go through the process that Rose lays out, but don't think you have failed if it doesn't follow her exact time table. It will work eventually. Time seems to be the largest variable, and it will likely take a little longer for you in Canada in winter time. As long as you see signs of activity, things are working.
Stiff and liquid starter are essentially they same thing--one just has more liquid than the other. You may convert freely between them. Rose has more details on conversion in the sourdough section.
Reply to this Posted by: Matthew | January 3, 2008 9:38 AM #
Hi Rose,
This is my very first post.
I have used The Cake Bible extensively and love it. I just received The Bread Bible for Christmas and am starting a sourdough starter.
My question is is the method on p. 432 for a stiff sourdough starter?
On day one, the mixing of the flour and water - 4.2 ounces of each - is supposed to result in a stiff dough consistency, but by day three it is supposed to be the consistency of thick pancake batter.
I believe my starter is working - beer aroma and a damp surface - but it is still a quite thick.
Also, the sourdough starter pictures between pages 192 and 193 suggest that the method on p. 433 is for a liquid starter.
Could you or anyone clear this up for me?
Thanks,
Ron Stijepic
Thunder Bay, ON Canada
Reply to this Posted by: Ron Stijepic | January 3, 2008 9:06 AM #
thanks--i knew everyone would figure that out but i'll add it to corrections just the same!
Reply to this Posted by: Rose Levy Beranbaum | January 2, 2008 1:59 PM #
Hi Rose,
I love your "Bread Bible" and use it all the time.
A minor correction to the Beer Bread recipe: I believe on page 376 the second paragraph of the "Mixer Method" should read, "If it is too sticky, knead in a little flour" rather than "not at all sticky."
Thanks for a great book that has really helped my bread baking immensely!
John Bicherl
Portland, ME
Reply to this Posted by: John Bicherl | December 31, 2007 4:19 PM #
lately i've been using 1 T oil instead of 4 teaspoons. it seems to be enough. i haven't, however, done large batches. i think the problem could be when dividing the dough. i would cut it with scissors and tuck under the outside part to make it smooth and let it rest covered for 20 minutes before stretching it.
try the potato dough pizza--it works well in larger quantities and is really terrific too!
Reply to this Posted by: Rose Levy Beranbaum | December 29, 2007 10:52 AM #
Hi Rose, I can honestly say I've never tasted anything like your pizza dough...it is AMAZING, not to mention the topping recipes, the Arugula Bianca is sensational! My question is about increasing the recipe as I am feeding a family of four...do you double everything exactly--even the amount of oil placed in the bowl? I've made a single batch and a double and the single seemed to come out better. Thanks!
Reply to this Posted by: Suzan | December 29, 2007 10:48 AM #
ahha! that's not my book. there's another "bread bible" by beth hensperger. on page 82 of my book there is a technique section. the recipes don't start til page 94. boy i thought i was losing my mind!
Reply to this Posted by: Rose Levy Beranbaum | December 26, 2007 11:13 AM #
Sesame Whole-Wheat Bread
Page 82, The Bread Bible, 1999 -- No edition noted on back of title page.
A million thanks, again, for such good recipes and instructions.
Reply to this Posted by: Whit | December 26, 2007 11:09 AM #
i was referring to the recipe i just published on this blog so please tell me exactly which recipe you're referring to by page number (so many recipes so little time!)
Reply to this Posted by: Rose Levy Beranbaum | December 26, 2007 11:05 AM #
Thanks so much for the speedy reply. I would ask, tho -- how much milk powder? (FYI, I saved the start by going to the Swedish Rye recipe, which has very nearly the same initial ingredients.)
On balance, I think your publisher disserved you with the book's typos and omissions, but I am very pleased with it overall -- Everything I have made from it so far has been superior.
Reply to this Posted by: whit | December 26, 2007 10:01 AM #
sorry, there's milk powder and water but you can opt to use milk instead. be sure to scald it and let it come to room temperature.
Reply to this Posted by: Rose Levy Beranbaum | December 26, 2007 8:34 AM #
In the Sesame Wheat loaf, you mention adding milk in the directions but there's no milk in the ingredient list. What's the milk measure?
Reply to this Posted by: whit | December 26, 2007 8:30 AM #
no--the rye doesn't have molasses and other ingredients that would brown too much at too high a temp.
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2007 9:18 PM #
Regarding Mathew' question on the temperature for sourdough pumpernickel, does that also apply to the sourdough rye bread?
I have been making double recipes of each, and baking them in an unheated DO. In fact, I do the last rise in a sprayed DO, and bake ar 400, 20 minutes covered, and 40 minutes uncovered. Should I reduce the temp to 375?
Reply to this Posted by: Harold | December 13, 2007 9:15 PM #
woops--it's actually 3/4 cup plus 2 tablespoons or 1 cup minus 2 tablespoons!
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2007 5:44 PM #
you're absolutely right! use 3/4 cup milk. thank you!
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2007 5:39 PM #
Hi Rose,
In your 'Butter Dipped Dinner Rolls' it says that one can replace the milk powder with 1 cup of scalded milk in place of the water. The problem is, there is only 3/4 cups of water in the sponge. As a novice baker, i'm not sure what to do!
Thank you, and fantastic book :)
Reply to this Posted by: Lauren | December 13, 2007 5:36 PM #
p.s. sprinkle the sesame after the glaze which helps it to adhere.
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2007 5:20 PM #
i checked my original manuscript and it is 400, 375. i don't know how they changed it to a higher temperature. thank you. another thing to list in the errata.
Reply to this Posted by: Rose Levy Beranbaum | December 13, 2007 5:12 PM #
Hi Rose,
A quick question regarding Sourdough Pumpernickel. In the 'Time Schedule' at the beginning of the recipe it states the Oven Temperature as 400 degrees, then 350 degrees. Later, in Steps 7 and 8 it says 450 degrees then 400. Which is correct?
Also, in the Shiny Glaze, do you mix the sesame seeds in with the glaze or sprinkle them on after brushing with the glaze?
Thanks!
Reply to this Posted by: Matthew Cannon | December 13, 2007 4:56 PM #
elicia thank you for the inspiring testimonial!
Reply to this Posted by: Rose Levy Beranbaum | November 26, 2007 9:00 AM #
you've probably found out by now that it's just fine! i asked brinna why she added salt to the biga and she said to slow it down. makes sense! great recipe no?
Reply to this Posted by: Rose Levy Beranbaum | November 25, 2007 10:01 AM #
I decided to make the BRINNA'S PUGLIESE tonite, I have been keeping a liquid sourdough starter for years and recently activated it. And (I think) roughly converted it to the biga. I consider my sourdough starter 1/2 water and 1/2 flour and add accordingly. But one thing confused me. the BRINNA'S PUGLIESE is the only biga that calls for salt! Is this correct or is it a typo? also, the mixer recipe does not tell how to add the dough ingredients to the biga, so I will do it the same as the bread machine, and let it rest 20 min. I guess I will find out in the morning if the salt was in or out, based on how my biga looks! Thanks,
Janice
Reply to this Posted by: Janice | November 24, 2007 11:36 PM #
I totally totally agree with Matthew. Your recipes are the greatest. Gone are the days when I dread toiling over "creaming butter and sugar" for my butter cakes too!
I use your butter cake recipes and mousseline buttercreams for my cupcakes, and was very proud to get an order from a designer brand distributor company - the lady says she has tasted many cupcakes from the local boutique bakers but none were as 'delicious' as mine, ie your recipes!
Your books are the only ones I trust!
Thks to you, I have made a small business out of my hobby - it's not like I'm making a lot of money - but the satisfaction of hearing the 'best' comments from all my customers is just so inspiring!
Reply to this Posted by: Elicia | November 23, 2007 4:52 AM #
thank you for the lovely lovely note!
Reply to this Posted by: Rose Levy Beranbaum | November 13, 2007 10:43 PM #
Hi Rose,
I am a proud owner of all your cookbooks and have developed a full blown baking addiction! I have made Chocolate Oblivion Torte with Brandied Burgundy cherries. Pecan Pie, Great Pumpkin, Lemon Meringue, Chocolate Cream! All so delicious my friends were astounded.
The real treat though came when I received my copy of the Bread Bible. First I made the Basic White Sandwich loaf. It was perfect. We ate the entire first loaf in an hour! Next, a friend and I simultaneously made Brina's Pugliese. It was amazing that with everything done exactly the same we had two distinctly different loaves. A triumph.
Now I have another biga going, and have my scrap dough and poolish fermenting for a go at baguettes. I can't wait.
I just wanted to personally say thank you. You have added such a lovely activity to my life. Your recipes are always delicious. I enjoy making them and my friends and family enjoy eating them. All the best :)
Reply to this Posted by: Matthew Cannon | November 13, 2007 5:36 PM #
i bet that's just how my dad felt--he grew up in the bronx right near yankee stadium!
Reply to this Posted by: Rose Levy Beranbaum | October 12, 2007 3:01 PM #
I just finished making my fourth+ sour rye bread exactly according to the directioins in the Bible.
The first time I made it, my wife thought she was transported back to the Bronx. It is wonderful!!
I use the Kitchen Aid, and if the kitchen is too cold (not a problem here in Arizona) I do all the rising in the closed oven with the light on.
Reply to this Posted by: Harold | October 12, 2007 1:58 PM #
I have a question about the Jewish Rye Bread. I've seen a few questions about the bread machine in regards to it, but I'm still not sure if it is advisable to make it in a "Zo" bread machine. Is it possible to do the sponge part of it in the machine, and then the mixing, or would it just make more sense to do it in a Kitchen Aid? Now that it's turning colder, my kitchen isn't all that warm!
Thanks,
Beth
Reply to this Posted by: Beth | October 11, 2007 7:59 PM #
Tried everything on this website to find a bread recipe off one of the flour sacks from the '50s, it was a white bread, with yeast, no knead, rose in a covered bowl first, then in the bread pan, was baked and wonderful. Very easy to do and only took a couple of hours from start to finish. Lost the recipe and have tried to locate it for years. Would enjoy making and eating it again. Do you know where I might be able to find it?
Reply to this Posted by: marcy collins | August 24, 2007 12:38 PM #
Hi Harold - 79??? I melt if it's over 72 :)
Actually I live in VA and it gets pretty warm here too. We live with the air on from April - Oct.
Hope to see posts from you more often - welcome!
Reply to this Posted by: Patrincia | August 23, 2007 2:37 PM #
Patricia, it is a good thing you don't live where I do.(Arizona) I just turn the air conditioning to 79 degrees and very much enjoy my baking.
Reply to this Posted by: Harold | August 23, 2007 2:29 PM #
Rose - sounds interesting; can't wait to hear about it. It's a good day for break baking on the East Coast (cold and rainy). I'm going to give the Ricotta Bliss Bread a try for the first time today - I've been wanting to make if for a while, but until this week the weather was way too warm to bake. It sounds so good, I can't wait to see how it turns out.
Reply to this Posted by: Patrincia | August 22, 2007 11:55 AM #
thanks for the feedback. this fall i'll be posting a recipe for a new and very different bread i'm working on today!
Reply to this Posted by: Rose Levy Beranbaum | August 22, 2007 11:30 AM #
Re: Buckwheat bread, I baked the bread with the modifications last night, and I thought it turned out perfectly. The crumb was unusually moist and "velvety." I agree that the original correction would also work, but the extra water does bring the dough to the right consistency, and probably contributes, along with the sour cream, to the extra moistness of the crumb.
Reply to this Posted by: Matthew | August 22, 2007 11:26 AM #
isn't he just!!!
Reply to this Posted by: Rose Levy Beranbaum | August 21, 2007 3:34 PM #
Matthew - you are fantastic!
Reply to this Posted by: Patrincia | August 21, 2007 3:27 PM #
Thank you for the fast response. I made the sponge this morning, but I will just add the extra water before I mix tonight.
Reply to this Posted by: Matthew | August 21, 2007 3:01 PM #
turns out i shouldn't have felt so confident! because there was no room for the recipe in the book i had to make it a variation and the easiest way was to say replace half the water (2/3 cup) with the 3/4 cups sour cream which would work but the ideal is the use 3/4 cup + 1 tablespoon/192 grams water in the starter (then it will be less stiff of course).
if you didn't wait, you can just add hte extra water now. thanks for bringing this to my attention. i'll change it on the errata page.
Reply to this Posted by: Rose Levy Beranbaum | August 21, 2007 2:38 PM #
i feel confident that my corrections are correct but i'll reanalyze and get back to you very soon.
Reply to this Posted by: Rose Levy Beranbaum | August 21, 2007 2:08 PM #
I started the sponge for the velvety buckwheat bread this morning. It seemed a tad dry to me, although it is hard to tell because of the thickness of the sour cream. I took into account the correction for this recipe, but I want to make sure I understand it correctly.
The original recipe is 66.6% hydration (322g water to 484g flour)
The modified recipe is 60.8% hydration (294g water to 484g flour). 294 = 129 grams of water in the sour cream, plus 165g water (322 - 2/3 cup water [157g]).
My questions:
Should the hydration decrease or did I miscalculate the amount of water I needed to add? Does the additional fat compensate for the decrease in water?
I haven’t mixed the dough yet, so I could easily add 28g of water (about an 1/8th of a cup) to bring it back to 66.6%
Reply to this Posted by: Matthew | August 21, 2007 2:00 PM #
thank you both--that is very gratifying. i once told the copy editor i was giving her credit in the book. she started smiling until i explained that it was so ppl could write angry letters to her instead of to me!
Reply to this Posted by: Rose Levy Beranbaum | July 21, 2007 11:31 AM #
Hi Rose, I agree with Matthew - the errors are insignificant... especially since you have a very active website where you response so quickly to our further queries beyond your already very informative and detailed books!
I own this very beautifully designed dim-sum cookbook that had many obvious errors in it (the quantity of some ingredients are so wrong - eg 600g of lard to just 300g cake flour being the oil dough component of the flaky pastry!) - too much lard making it impossible to fold and turn a flaky pastry, too little water that a 'pau' dough cannot even come together etc etc! I've emailed the publisher trying to get a response on the errors and had nil response! That being a reputable publisher and a renowned chef!
So we are so lucky to have you Rose! Your commitment to your work is just so commendable!
Reply to this Posted by: Elicia | July 21, 2007 8:27 AM #
I'm always astounded at how few errors your books have, considering their remarkable scope and breadth. There are over 300 recipes in the Pie and Pastry bible. To have only 5 recipes currently listed with an error is amazing. All I can say is they are definitely missing out--their loss!
Peri--I don't think that is an error in the Pugliese recipe. The 20-minute autolyse you are referring to is part of the mixing process (but not in this recipe). This is part of the rising and folding (see Rose's note about this technique in the preface to the recipe).
Reply to this Posted by: Matthew | July 20, 2007 11:35 AM #
In the recipe for rose's pugliese it says "let rest for 2 minutes" on p. 362. Should that be 20 minutes, which is what most of your other recipes indicate at that stage?
Reply to this Posted by: Peri | July 19, 2007 8:30 AM #
good catch. i'll submit it for the next printing but won't put it on the errata page as it's not critical (the 1 hour you guessed is right on). i already got a response from one person that since my recipes have so many mistakes they think there may be more and they want to be taken off the subscription list! (they should only know how many mistakes most books have that never get reported.)
Reply to this Posted by: Rose Levy Beranbaum | July 15, 2007 12:28 PM #
I noticed what I think may be a very minor error on page 363 for the Pugliese recipe. On step 5, it appears there should be a range of times. The ending time is 1.5 hours, but the beginning time is missing (probably an hour?).
Reply to this Posted by: Matthew | July 10, 2007 5:24 PM #
xiuwen, i checked the third printing of the bread bible, page 308 and it was a copy editing mistake that should have read: replace 2/3 cup of the water with 3/4 cup/6.5 oz./182 grams sour cream. hope i caught you in time. do let us know ho you like the bread!
Reply to this Posted by: Rose Levy Beranbaum | June 8, 2007 2:31 PM #
thank you matthew. amanda if you use the same amount of dough for a smaller pan it will pop the lid off. either get the pan specified at jb prince or decrease the recipe proportionately (you'll have to figure that out by volume)
Reply to this Posted by: Rose Levy Beranbaum | June 8, 2007 1:09 PM #
looks to me like i divided the recipe in half and forgot to double the sourcream for the final. i'll double check as soon as i can but i'm almost 100% sure!
Reply to this Posted by: Rose Levy Beranbaum | June 8, 2007 1:01 PM #
Amanda,
There is no explicit recipe for hot dog and hamburger buns in the Bread Bible; page 243 indicates that you could use any of the white bread recipes (and their variations) to make hot dog and hamburger buns. You could also check out the recipe recently published in the Washington Post. Finally, you should search this blog as there are several tips on making hot dog and hamburger buns, including adding oil to some of the recipes in the bread bible.
Reply to this Posted by: Matthew | June 8, 2007 11:37 AM #
Hi Rose, You are a genius: everything from your Bread Bible recipies all the way down to the book's title! I love baking bread because of your inspirations. I am however looking for a hot dog/hamburger roll recipe and your index says there is mention of it on page 243--but I just don't see it there! Can you direct me to the correct recipe page? (I'd scan thru myself but am too busy baking!)
Best,
Amanda
Reply to this Posted by: Amanda | June 8, 2007 11:09 AM #
I fell in love with the results of your Basic Hearth Bread recipe (page 305), and am now in the midst of making the Velvety Buckwheat Bread variation.
My question is this: In the instructions for the sponge starter, you ask readers to replace the 1 1/2 cups water with 3/4 cup sour cream. I tried it out, but the results were far from the 'consistency of a thick batter' (which is how it is described on page 306). It was more like soft pastry dough. Am I using the wrong type of sour cream, or is there a mistake somewhere?
Reply to this Posted by: Xiuwen | June 8, 2007 9:35 AM #
Life-changing. Thank-you.
Reply to this Posted by: Jeff | June 4, 2007 11:43 PM #
i see i wrote in the recipe that the sponge is the consistency of a thick batter. if you measure instead of weighing you will have to use your judgement as to exactly what that means. i'm sure it will come out just fine in the end.
Reply to this Posted by: Rose Levy Beranbaum | May 7, 2007 12:21 PM #
if you're measuring and not weighing, be sure to stir the flour before dipping and sweeping. you might be getting extra flour--i don't know how you're measuring or what flour you're using.
but it is more stiff than other doughs before the seeds and grains are added because that adds more moisture to the dough.
Reply to this Posted by: Rose Levy Beranbaum | May 7, 2007 9:14 AM #
I've made the Tyrolean 10 grain bread twice now and both times the sponge/starter is so dry that I have had to add water. Is the liquid the correct amount or am I incorrectly measuring the flour?
Reply to this Posted by: Darrell Nicholson | May 7, 2007 8:00 AM #
Dear Mattie:
Rose has an answer to your question about substituting rye for pumpernickel on this page:
http://www.realbakingwithrose.com/2006/12/from_the_heart_hearth_milwauke.html
Reply to this Posted by: Matthew | April 20, 2007 7:49 PM #
I want to make Brinna's Pugliese this weekend but only have organic rye flour, not course rye or pumpernickel flour. Can I do this substitution? Any adjustments needed? I have noted the correction of the water amount and also plan to add a bit of my starter for enhanchment. Anyone's feedback would be greatly appreciated. Thanks!
Reply to this Posted by: Mattie | April 20, 2007 12:05 PM #
Whoops! I just found the answer in the errata sheet. It's in the same paragraph with the Brinna's Pugliese corrections, so I missed it the first time.
Sorry!
Reply to this Posted by: Lucinda | April 16, 2007 11:08 PM #
A question about the instructions for the Golden Semolina Torpedo (pp. 365-369): step 3 mentions "adding more of the reserved 1/4 cup of flour" but the earlier steps don't say anything about reserving any of the flour (or is this a reference to the 1-2T bread flour for kneading?). Also, step 2 only seems to use 1/4 cup out of the 1 cup of flour even though the instructions about "flour blankets" at the beginning of the book indicate that all the remaining flour would be in the blanket.
What am I missing or mis-reading?
(My copy of the Bread Bible appears to be from the first 2003 printing.)
P.S. I'm not new to bread baking, but am new to The Bread Bible, so excuse if I've missed something really basic that appears somewhere else in the book . . .
Reply to this Posted by: Lucinda | April 16, 2007 11:02 PM #
amber, the mistake is in the note. the amount of water should be 1 1/3 cups not 1 1/2 cups. it is not an open grained bread but nicely dense.
Reply to this Posted by: Rose Levy Beranbaum | April 10, 2007 11:33 PM #
ah nevermind i realize what's wrong. i didn't know the business letter turn, was the same was the business letter fold. i had just figured it meant a 90 degree turn or something like that. i will try the pugliese tomorrow, and see if the fold makes a difference.
Reply to this Posted by: Mandi | April 6, 2007 6:58 PM #
I noticed in the recipe for your pugliese, in the 'let the dough rise" step, it mentions 'repeat the stretching, folding and flouring' but in the step before that there is no nstructions to fold the dough. Should the word 'folding' be emitted, or is there a step missing? Or maybe i'm missing something myself. I'm making the pugliese as i type, so hopefully not folding, won't be a problem.
Reply to this Posted by: Mandi | April 6, 2007 12:00 PM #
I played with a variation of the cinnamon raisin loaf yesterday, at it was a success with the family.
First, I'm posting here because, whenever I make that recipe, I have to add close to a cup more water to the sponge than the recipe calls for to get the right texture. But no biggie. After working with your book for a while, I know what a sponge should be like, so I can adjust.
Now, the variation.
I soaked the raisins (about two cups, I think) in a mixture of boiling water, cinnamon, sugar, and a couple teaspoons of kahlua (could probably have used a little more, but I wanted the flavor texture, not a strong kahlua taste) for about an hour. Then I drained the raisins, keeping the liquid. To the liquid, I added a cube of butter, some vanilla, powdered sugar, brown sugar, and more cinnamon and brought it to a boil. (Sorry, I didn't measure. I've made glazes before and just did it until it felt right.)
After the first rise, I rolled the dough out like I would for cinnamon rolls, only a little extra thin. I brushed the liquid from the raisins over the entire surface, generously sprinkled a cinnamon sugar mix, then added the raisins.
Next, I cut the dough into thin strips, and then cut the strips into pieces of various sizes, but roughly an inch and a half long.
Then, I took piece of caramel candy, and wrapped it in one of the strips. Then I haphazardly added more strips (packed on fairly tightly, especially in the middle so the caramel doesn't leak out, but not too tightly for the pieces to open up a bit while baking), until I had a ball about two inches thick. I repeated that until the dough was gone. I thought about giving it another rise, but didn't. People were getting impatient. Maybe I will next time.
I put them about an inch and a half apart on a baking sheet lined with parchment paper. The paper is important, unless you love cleaning baked-on sticky stuff from your baking sheets.
I drizzled on a small amount of the glaze, then baked the balls at 400 for about 25 minutes, or until the balls (now spread into buns) felt done when poked with a skewer.
I took them out, drizzled on more glaze, and let them cool.
The result was some really fancy looking cinnamon buns that disappeared quickly. My family jokingly called them "Scott's Sticky Balls," but there are probably more appetizing names...
Reply to this Posted by: Scott | April 2, 2007 8:41 AM #
Harold,
Rose has several posts on this site concerning that bread. You should use the search feature in the left-hand column.
Here is a sample link:
http://www.realbakingwithrose.com/2006/12/noknead_balloon_bread_loaf_10.html
Reply to this Posted by: Matthew | March 18, 2007 1:17 AM #
I don't have a comment, but I do have a question:
I have read somewhere that you have developed a method for baking bread in a cast iron Dutch oven. I recently bought the Bread Bible, and do not find any information on this in the book,
Would you please tell me where I can find this.
Reply to this Posted by: Harold Pachtman | March 18, 2007 12:46 AM #
I think there is another typo in your Bread Bible. I was making your Basic Hearth Bread, and the recipe called for 1 1/3 cups water. It did not make a very sticky dough, as indicated--I had to add a few teaspoons at the end. At the end of the recipe there is a notation that you may use "1 1/4 cups instead of the 1 1/2 cups called for." 1 1/2 cups is a lot different than 1 1/3! At any rate, the bread turned out horribly, not hole-y at all, very dense. I am sure it has more to do with my meager skills, but I thought it deserved a mention.
Reply to this Posted by: Amber Smith | March 15, 2007 10:02 PM #
yes--it is king arthur's special dry milk and i even reweighed it this morning. i'm sure it won't hurt to use 40 grams of what ever you have so don't worry.
Reply to this Posted by: Rose Levy Beranbaum | March 6, 2007 7:55 PM #
Hi Rose.
I was still concerned with the amounts listed in your book for dry milk, so I did a little searching on the net. One of the places I looked at was Carnation Milk found at
http://www.spiceplace.com/nonfat_dry_milk.php
It listed a box of Carnation® Instant Nonfat Dry Milk 4.4 lbs or 2kg. (2000 grams)
It also stated:
Ingredients: Nonfat Milk, Vitamin A, Vitamin D3 D
Contains about 87 1/3 cup servings (87 cups reconstituted milk). Package contains 29 cups of nonfat dry milk powder.
So as listed the box would contain 29 X 4 = 116 , ¼ cup servings, weighing a total of 2000 grams or 2000 divided by 116 = 17 grams per ¼ cup not 40 grams. I did my own weight test and a level tablespoon came in at 7 grams. Four tablespoons would equal 28 grams. That is almost a 50% difference more. On page 290 in the recipe for dough starter you list 1 tablespoon as 8 grams. On page 559 in the description on milk you list a special King Arthur Special Dry. Is it a heavier dried milk? We do no have that one here. The one I use is Carnation.
Rick
Reply to this Posted by: Rick Sauve | March 6, 2007 6:53 PM #
on page 572 dry milk is listed as 1 tablespoon=10 grams so 4 T/1/4 cup=40 grams and that is indeed the correct amount.
if in doubt, weight is my primary method.
Reply to this Posted by: Rose Levy Beranbaum | March 6, 2007 10:03 AM #
Hi Rose.
I picked up your book at the library last week and have been reading it with interest. I am Canadian and thank you for including metric measurments in your recipes. I weigh all my ingredients using a digital scale. I noted in the Bread Bible on page 245 for the Basic Soft Sandwich Loaf your volume of dry milk was 1/4 cup or 40 grams. I weighed it out and it came to almost 1/2 cup. Since 1 ounce = 28.34952 grams, 1.5 ounces (also stated in the recipe) would be 42.52428 grams or close enough to being the same weight. My question is, do you rely more on weight than volume. I used the 40 grams and will see later as it is in the first rise now. I plan on getting your book from Amazon.ca in the near future.
Rick
Reply to this Posted by: Rick Sauve | March 6, 2007 9:57 AM #
Though a small point, on pg. 306 of The Bread Bible, the sponge chart for Basic Hearth Bread indicates 11.2 oz. of H20 and if using 28.35 gm = 1 oz., this value should be closer to 11.4 oz. H20, yes? I have opted for 11.3 oz. total water and computed a 78.7 (more or less) percentage biga for this bread, for convenience, as it has been my fav so far (plus it's easy, thanks to your clear and revelatory recipes!). The results have my wife and neighbors very happy indeed! As a side note, at first, when I was trying to convert this sponge recipe to a biga, I had some confusion with weight vs. volume in the biga percentage hydration guidelines on pg. 35 of the Ten Essential Steps of Making Bread section. I think that the last paragraph, pg 35, beginning with "To make a biga:" , the phrase in parenthesis beginning "(also of course adjusting the...)" should read adjusting the amount, i.e. weight, not "volume" as written, "...of water to fall within the 50 to 78.7 percent water of the flour ratio)." When converting a recipe using a sponge starter to a biga starter, the difference is substantial. Using weight as the basis of this percentage, I find that my biga is stiff and works great. Am I still confused on this point? Anyway, thanks for the wonderful book. What fun!
Ken
Reply to this Posted by: Ken | February 7, 2007 8:55 PM #
try putting the stem of the thermometer in boiling water to see if it registers 212 (assuming you're at sea level) at any rate, if the bread's done at 208 that's all that matters--instruments of measure are not always as realiable as the results!
Reply to this Posted by: Rose Levy Beranbaum | January 27, 2007 8:20 PM #
Hi Rose,
I have enjoyed making many of your recipes in 'the bread bible'. Usually the timing for each recipe is extremely accurate for me. However, whenever I make the Cracked Wheat Loaf, I find it takes much longer than the recipe states. Following the recipe as per preheating the stone and baking at 350, even at 80 minutes I'm always around 204 degrees. To reach the recommended temperature of 210 never seems to happen. Any thoughts?
Reply to this Posted by: Terry | January 27, 2007 8:03 PM #
randy, your question got me started making another sourdough bread--anyway it was a good excuse. i followed my own directions and though they look very complex and confusing at first, when i followed each step it worked perfectly and all that info about weight and size was very reassuring.
but i probably didn't word that part to which you referred as well as i should have.
what i should have said was if STARTING to bake bread the next day, i.e. if starting to increase the starter...the rational here is that if you for example have a weekly schedule of feeing the starter every monday, but you don't want to start increasing the starter for bread baking until tuesday so you can bake on wednesday, you need to let it sit for 2 hours after feeding it and then refrigerate it until tuesday when you start the increasing process. all this is far easier to do than to put in to words!
Reply to this Posted by: Rose Levy Beranbaum | January 22, 2007 9:59 PM #
ruth, i don't bake in my bread machine so all you need to do is use the technique i outline in the bread bible for mixing in the bread machine and then bake it according to conventional methods. alternatively, follow the directions that came with the machine.
Reply to this Posted by: Rose Levy Beranbaum | January 22, 2007 9:54 PM #
Rose,
I've purchases all of your books and have a question about the Bread Bible. I am a novice baker and also recently purchased the Zojirushi Bread Machine. Where can I get specific instructions as to how to follow your recipes with the Zorirushi Bread Machine?
Reply to this Posted by: Ruth | January 20, 2007 1:12 PM #
In BASIC SOURDOUGH BREAD page 448 it states:
If baking bread the next day or the day after feeding the starter, refrigerate the starter after 2 hours at room temperature.
I find this sentence very confusing since you've just fed the starter the next day and the day after feeding the starter says the same thing. Particularly if I would want to bake bread the same day. Could you give me some clarification?
Thanks so much for a great book,
Randy Elliott
Albuquerque, NM
Reply to this Posted by: Randy Elliott | January 20, 2007 10:34 AM #
thanks erin--i did catch that one but it still hasn't been corrected in the third printing.
food processor doesn't require a resting time.
Reply to this Posted by: Rose Levy Beranbaum | January 14, 2007 1:23 AM #
wendy, the pan size is right. the finished bread is always smaller than the pan because the bread shrinks in after baking.
i can't tell you what's happening to the dough that climbs the paddle since it has never happened to me but maybe someone else reading this will be able to address it.
Reply to this Posted by: Rose Levy Beranbaum | January 14, 2007 1:19 AM #
Hi Rose,
I think I found another typo (I have the first printing). In the beer bread recipe, p376 under the Mixer Method, it says "If it is not at all sticky, knead in a little flour". I think the "not" needs to come out.
Also, the food processor method in the same recipe does not discuss a resting time, but 20min is prescribed in the other two methods. Was this accidentally left out, or is there some difference with the processor that eliminates the need?
Thanks for such a great resource! I've always loved good bread, and having your book has been pivotal in getting past my trepidations and actually baking it myself.
Reply to this Posted by: Erin | January 6, 2007 9:16 AM #
Hi Rose,
I love all your recipes...especially those in the bread bible! You have been my inspiration to bake my own bread...my family loves it!
Just two questions.
Firstly, I want to make the cranberry, banana and walnut quick bread and would like you to confirm the loaf tin size. The recipes states that the resulting bread will be 8 1/2 x 4 1/2 x 3 1/2 inch loaf...but under equipment is listed a 9 x 5 inch loaf pan???? HELP! I know that it is crucial to get the right tin size.
Secondly, when I make the Rosemary Focaccia Sheet the dough climbs right up to the top of the paddle where it attaches to the kitchenaid, after about 10 minutes of beating, so I can only continue beating the dough on a very low speed #1 for the remaining time. Why does this happen?
with kind regards
Wendy
Reply to this Posted by: Wendy | January 5, 2007 10:54 PM #
Speaking of the Jewish Rye. I just tried that recipe and I usually measure flour in oz. The oz. number has to be wrong--after seeing the dough I added the difference in grams and that seems to be correct.
The table lists 4.5oz / 351 grams. I think the oz number is off by about 60%.
In general when I use this book should I stick with grams? I know professional bakers prefer it because the math is easier.
Reply to this Posted by: John Ellenberger | December 17, 2006 11:09 AM #
thank you very much for catchingt his error that noone else did! i'll submit it for the next printing. and ery kind of you to reassure me that you still love the book--believe me--i love it too enough to want to tweak it to editorial perfection!
Reply to this Posted by: Rose Levy Beranbaum | September 27, 2006 7:10 PM #
I posted yesterday about the typo, after going through some other recipes I believe the recipe should read 1 pound, 13.75 ounces which is very close to the 846 grams. This weight is the same used in the sourdough pumpernickel I believe. Again I want to say I just wanted to mention the typo and I know that's all it is and I absolutely love the book and can't wait to get some sourdoughs started. I just hope mine will look as good as yours in the book!
Reply to this Posted by: Anonymous | September 27, 2006 6:50 AM #
Dear Rose,
Thanks to your book I'm now for the first time a regular bread baker, nearly every weekend I try something new. When I first started baking I thought I wanted to bake desserts like pies and cakes but bread had quickly become my absolute favorite.
Anyway, I've started a sourdough started recently and it's growing well so far, so I've been running through the sourdough recipes thinking of what I want to do first with the starter and unfortunely saw another typo not posted here. I'm not sure what printing I have but on the sourdough rye recipe, it claims to make a loaf about 1 pound, 75 ounces/846 grams. Maybe it was supposed to be about 1.75 pounds which is 793.8 grams. That's the closest relation I could find.
I know this typo doesn't effect baking the bread at all but I didn't see the typo posted so I figured I should.
Thanks again for the book!
Reply to this Posted by: Anonymous | September 26, 2006 9:13 AM #
music to my ears! which brings to mind the fact that i just had to go off line to listen to a great opera on the radio bc with my new dsl it interferes with radio reception. has anyone else experienced this and/or come up with any solutions?
Reply to this Posted by: Rose Levy Beranbaum | July 29, 2006 3:26 PM #
OMG, I've never had a sandwich bread quite like your pain de mie recipe. It's one of those things that works first time, every time. Thanks, Rose, you've got me baking bread again as a regular thing.
Reply to this Posted by: Peg | July 29, 2006 2:35 PM #
thank you very much! That is one of my favorite breads, so it grieves me that some people may be discouraged from making it because of the unfortunate copy editing error listing rye flour twice, whereas rye is only used in the first part of the recipe.
Reply to this Posted by: Rose Levy Beranbaum | March 1, 2006 4:25 PM #
Dear Rose,
I bought the Bread Bible several weeks ago. The first recipe I tried was the Jewish Rye, and it was a resounding success. Delicious, fantastic--and I've not made much bread in the past. Your recipe was easy to follow.
Reply to this Posted by: judy | March 1, 2006 6:15 AM #