Subscribe to this
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: Makes: 24, 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
Send to a Friend
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
Comments
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 #