Early editions of our first book, Artisan Bread in Five Minutes a Day (2007), contained some errors (all were corrected in later printings):
Resting times: In the book, a 1 pound loaf of non-enriched dough rests for 40 minutes. Some bakers will prefer the lighter texture you get with a longer rest– experiment with a range of 40 to 90 minutes. Why? Some kitchens are cooler than others and some people have a firmer hand while working and may compress the air out of the dough, both resulting in a denser crumb. If you allow the dough to rise until it is slightly “wobbly” it will bake up with a very nice crumb.
Page 19 (“Increase resting and baking time if any of the following apply”): Remove “wetter dough” from the list; wetter dough requires less resting time.
Page 26 (Master Recipe): “Cornmeal for the pizza peel” is left off ingredients list
Page 29 (Master Recipe): In step Step 7, it should read: “Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the middle rack” (not the lowest rack).
Page 72 (Bran-Enriched White Bread): Omit “Cornstarch wash” from Ingredients list.
Page 90 (Spicy Pork Buns): In Step 9, insert a sentence after “… onto the hot stone:” “Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.”
Page 91 (English Granary-Style Bread): In the 2nd paragraph of the introduction, the second sentence should finish with “… a multigrain loaf that includes malted wheat and barley malt powder.”
Page 100 (Oatmeal Pumpkin Bread): The ingredients list should call for: 1 pie pumpkin
Page 115 (Aunt Melissa’s Granola Bread), Step 7: The step should start with “Brush the loaf with egg wash.”
1/30 – Page 123 (Bagels): In step 5 the oven should be set to 450 degrees not (400 degrees).
Page 188 (Sticky Pecan Caramel Rolls): In Step 2, it should read “… 1 1/2 pound (cantaloupe-size) piece.” (not “grapefruit-size”).
Page 191 (Brioche a Tete): It calls for 1 pound of brioche dough on (page 187) it should be (page 189).
Page 192 (Brioche a Tete): Step 8, take the brioche out of the mold to cool on a rack, so the crust won’t get soggy.
Page 199 (Chocolate or Jam-Filled Beignets): Step 2 of the instructions should call for a 1/4-inch thick rectangle, not 1/2-inch thick.
Page 211 (Chocolate Bread): Ingredients should read 2/3 cup honey, not sugar! In step 2 use the honey in place of the sugar. It should also be 2 cups water.
Page 217 (Sunflower Seed Breakfast loaf): Step 2 should include adding the 1 cup of sunflower seeds to the dough.
Page 218 (Sunflower Seed Breakfast loaf): “… use over the next 5 days (not 9). Or store the dough for up to 4 weeks in the freezer in loaf-sized portions.”
Page 221 (Chocolate-Raisin Babka): The ingredients list should call for 7½ cups all-purpose flour (not 6 cups!). Also, there’s a missing instruction at the end: “Brush rum onto loaf when slightly cooled.”
Page 227 (Sunny-Side-Up Apricot Pastry): Step 13 should read 350 degrees, not 375 degrees.
Also note, sometime after publication, the Williams-Sonoma company stopped offering a lifetime replacement guarantee against cracking of its baking stones, so we can’t recommend their product anymore (see page 13).