BAKING ARTISAN BREAD
UPDATED ERRATA 7/15/09
This errata reflects any corrections that have been made to Baking Artisan Bread. Depending on which
printed copy you own, your book 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
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
Baker’s %
100
100
0.1
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
4 ½ cups + 2 tbsp
1 ¾ cups
7
/8 tsp
3 ½ tsp
all of it
Baker’s %
100
66
1
3
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
½ tsp
0.7
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
1 2/3 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
21/3 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
WATER MIXTURE
Ingredient
Water
Honey or corn syrup
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
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
3 2/3 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.