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Baking Artisan Bread - Update Errata, Baguette Dough PDF
Baking Artisan Bread - Update Errata, Baguette Dough PDF
POOLISH
Ingredient Metric Weight Volume Baker’s %
Bread flour 200 g 7 oz 1 ½ cups 100
7
Water, 77˚F (25˚C) 200 g 7 oz /8 cup 100
Instant yeast pinch pinch pinch 0.1
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 400 g 14.1 oz 3 cups 100
7
Water, 92˚F (33˚C) 200 g 7 oz /8 cup 50
Instant yeast 1.5 g 0.05 oz ½ tsp 0.38
Salt 12 g 0.4 oz 2 ¼ tsp 3
Diastatic malt (optional) 4g 0.14 oz 1 ½ tsp 1
POOLISH
Ingredient Metric Weight Volume Baker’s %
Bread flour 330 g 11.6 oz 2 ½ cups 100
Water, 70 ˚F (21˚C) 330 g 11.6 oz 1 ½ cups 100
Instant yeast pinch pinch pinch 0.1
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 613 g 1 lb, 5.6 oz 4 ½ cups + 2 tbsp 100
Water, 102˚F (39˚C) 405 g 14.3 oz 1 ¾ cups 66
7
Instant yeast 2.6 g 0.09 oz /8 tsp 1
Salt 18 g 0.6 oz 3 ½ tsp 3
Poolish all of it all of it all of it 107
FORMULA THREE: WHOLE WHEAT DOUGH (PAGE 79)
BIGA
Ingredient Metric Weight Volume Baker’s %
1
Bread flour 180 g 6.3 oz 1 /3 cups + 1 tbsp 100
Water, 70˚F (21˚C) 107 g 3.8 oz ½ cup 60
Instant yeast 1.3 g 0.05 oz ½ tsp 0.7
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Whole wheat flour 657 g 1 lb, 7.1 oz 5 ½ cups 100
Water, 95˚F (35˚C) 462 g 1 lb, 0.3 oz 2 cups 70
Honey 52 g 1.85 oz 2 ½ tbsp 8
7
Instant yeast 2.5 g 0.1 oz /8 tsp 0.4
Salt 16 g 0.58 oz 3 tsp 2.5
Biga all of it all of it all of it 40
1
Sunflower seeds, roasted 50 g 1.75 oz /3 cup 7
1
Pumpkin seeds, roasted 50 g 1.75 oz /3 cup 7
1
Sesame seeds, roasted 50 g 1.75 oz /3 cup 7
BIGA
Ingredient Metric Weight Volume Baker’s %
Bread flour 280 g 9.8 oz 2 cups + 3 tbsp 100
Water, 77˚F (25˚C) 168 g 5.9 oz ¾ cup 60
Instant yeast 2.1 g 0.07 oz ¾ tsp 0.75
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 408 g 14.3 oz 3 cups + 3 tbsp 100
Biga all of it all of it all of it 110
Water, 95˚F (35˚C) 294 g 10.3 oz 1 1/3 cups 72
Salt 12 g 0.4 oz 2 ¼ tsp 3
FORMULA FIVE: PIZZA DOUGH (PAGE 93)
POOLISH
Ingredient Metric Weight Volume Baker’s %
Bread flour 220 g 7.75 oz 1 2/3 cups 100
Water, 70˚F (21˚C) 220 g 7.75 oz 1 cup 100
Instant yeast pinch pinch pinch 0.1
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 1000 g 2 lb, 3.25 oz 7 cups 100
Water, 80˚F (27˚C) 550 g 1 lb, 3.4 oz 21/3 cups 55
Instant yeast 4g 0.15 oz 1 ¼ tsp 0.4
Salt 26 g 0.90 4 ¼ tsp 2.6
Cornmeal 10 g 0.35 oz 2 tsp 1
Savory oil mix 35 g 1.25 oz 2 tbsp 3.5
Poolish all of it all of it all of it 44
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).
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 413 g 14.5 oz 3 cups 50
High-gluten flour or
Bread flour 413 g 14.5 oz 3 cups 50
Water, 72˚F (22˚C) 491 g 1 lb, 1.3 oz 2 cups + 2 tbsp 59.4
Instant yeast 5g 0.17 oz 1 ½ tsp 0.6
Salt 16 g 0.56 oz 3 tsp 1.9
Diastatic malt 12 g 0.42 oz 4 tsp 1.4
WATER MIXTURE
Ingredient Metric Weight Volume Baker’s %
Water 2 liters 4 lb, 6 oz 8 cups n/a
2
Honey or corn syrup 180 g 6.3 oz /3 cup n/a
FORMULA SEVEN: PAIN DE MIE (PAGE 107)
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 666 g 1 lb, 7.3 oz 4 ¾ cups 100
Salt 16 g 0.5 oz 3 tsp 2.4
Sugar 26 g 0.9 oz 3 tbsp 3.9
Instant yeast 7g 0.24 oz 2 ¼ tsp 1
(preferably osmotolerant)
Whole milk 400 g 14.1 oz 1 ¾ cups 60
Unsalted butter, softened 120 g 4.2 oz 8 ½ tbsp 18
Pg 113: 5. Dividing: Using a scale and dough divider, section off 100-gram (3.5 ounce)
portions of dough.
SPONGE
Ingredient Metric Weight Volume Baker’s %
Bread flour 172 g 6 oz 1 1/3 cups 100
Water, 75˚F (24˚C) 110 g 3.6 oz ½ cup 59.5
Instant yeast, 11 g 0.4 oz scant 4 tsp 6.8
(preferably osmotolerant)
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 518 g 1 lb, 2.2 oz 3 2/3 cups 100
1
Sugar 78 g 2.7 oz /3 cup 15
Salt 14 g 0.5 oz 2 ½ tsp 2.7
Honey 41 g 1.4 oz 2 tbsp 7.9
Water, 70˚F (21˚C) 30 g 1.1 oz 3 tbsp 5.7
Whole eggs 150 g 5.2 oz 3 eggs 28.9
Egg yolks 50 g 1.7 oz 2 yolks 9.6
Vegetable oil 64 g 2.2 oz 1/3 cup 12.3
Sponge all of it all of it all of it 56.5
FINAL DOUGH
Ingredient Metric Weight Volume Baker’s %
Bread flour 690 g 1 lb, 8.3 oz 4 ¾ cups 100
Whole milk 310 g 10.9 oz 1 1/3 cups 44.9
Whole eggs 100 g 3.5 oz 2 eggs 14.4
Granulated sugar 81 g 2.8 oz 1/3 cup 11.7
Salt 13 g 0.45 oz 2 tsp 1.8
Instant yeast, 9g 0.3 oz 3 tsp 1.3
(preferably osmotolerant)
Unsalted butter 19 g 0.6 oz 1 ¼ tbsp 2.7
BUTTER BLOCK
Ingredient Metric Weight Volume Baker’s %
Unsalted butter,
83% butterfat 330 g 11.6 oz 1 ½ cups 47.8