I will definitely download the pdf file and the mellow baker one too. I have an early edition of Bread as well but Jeff wrote a dedicate in it when I took his class so it is still precious to me.
I will just correct the errata with a pencil. That will be a great help, thank you! Don't worry about the look of the comment. It doesn't matter in the least! I hope you are having lovely travels and look forward to hearing about them on your return. In the meantime I have put a rudimentary Page on my blog with links to the Errata that I know of.
If anyone wants to add to it please feel free to comment on it. I am sure we can find a better way to centralise this information though. Maybe Amazon should do it? Thanks for posting the errata page. I had a go at the levain de campagne this morning and noted that it was very dry so added more water. Still a little stiffer than i was used to but it came out just fine. Love the Hadjiandreou book - beautiful and instructive.
Hello Ray, thanks for visiting! I'm glad you like the book. Can't wait to hear more about the breads you makel Your website saved my Levain the Campagne a few weeks ago, thanks! I contacted the author via the e-mail address you provided to ask if he had an up to date errata or "official errata" but got no answer, unfortunately!
I was wondering if you have found any other problems as it's better to know in advance rather than googling when you notice things are looking strange! I gave it a go according to the recipe and it was very soggy when baking for 30 minutes. Tried again this weekend and left 50 min with much better results, but could probably have left for I read in another book that rye retains a lot of moisture and requires longer baking times..
Sorry you got no reply. The author might have been on vacation it is August after all and as you know, August is sacred in a large part of Europe. I don't know of an official errata page for the book. But as far as the rye goes, I too would go for a longer bake.
I made the bread a few months ago and can't find my notes but I seem to remember I increased the baking time as well. The bread came out very good indeed. MC- I just got this book and the first recipes I tried were the gluten free breads page The dough came out like wet damp sand as opposed to the consistency of "soft yogurt" as described in the recipe. I just found your blog and see that the potato flour was supposed to be potato starch. Before I start these over, I'd like to ask, in your experience would subbing the potato starch for potato flour change the texture of the dough that considerably?
Thanks, Brian. Brian, I am having the same problem. Did you try to substitute potato flour with potato starch? There are details on the BreadStorm site. I have the fully fledged paid for version on my desktop and that means I can write and edit my own formulae and read and scale them.
Here is the Date Kefir Rimacinata formula in a bun file for you to play with I used it yesterday as I was baking to scale up my formula to make 2. You can see the wooden lighthouse on stilts in the distance. We walked out and the rain sailed behind us and inland and it warmed up nicely and we had a lovely ball chasing time with the dogs.
As you can see it is in full crazy pink bloom right now! Apparently it is used as a windbreak plant. I used instant yeast since that is what I always have on hand.
Curious if you found anything better using the fresh yeast. Hi Ian, I've been baking with Fresh Yeast for a few months now. I did notice an improvement in my baguettes after I switched. I have been cutting down the amount though and am now using less than the equivalent 3x instant yeast. I have settled on 12 hours as the best retard time.
More than that and the dough gets so aerated it is almost impossible to shape. What happened when you tried this? I decided to try using my Super Peel Long story short there will be no bread with our dinner tonight. I will try them again this week and let you know.
Question: did you let the dough warm up after the bulk rise in the fridge? What are you using for your work area? Wood or metal or marble? These are beautiful, bet they're delicious too!
Love bialys, definitely should try with the caramelised onions. Bet they'd be good with caramelised garlic too! I've made these a bunch of times now - and I'm grateful for this foundational recipe. I've made a couple of adjustments - not necessarily improvements, though it's been working well for me. My ice maker is broken so I haven't been able to use ice water - but as cold as the tap will go in summer, not much cooler than 68 has been working. After about 5 hours of bulk fermenting after the whole dough's been mixed I refrigerate the whole dough container over night.
I then proceed with the instructions as you have them though I've been cooking at For the onion mix, I use fresh onion in part because it's cheaper! For a double batch of these, I take one small to medium onion, dice in the food processor, then add a teaspoon of poppy seeds and a generous handful of breadcrumbs keeps the mixture from being too wet. So glad you were able to take my formula and adapt it. That's what I love about bread baking Like the idea of the fresh made onions and will have to try that next time.
I haven't made these in a while so will have to do it again soon. Skip to main content. You are here Home » Blogs » Isand66's blog. Sourdough Bialys. October 17, - am. Levain Directions Step 1 Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Sea Salt Add the boiling water to the onions and stir and let them sit for around 30 minutes or longer. Download specific drivers. Please see below for recommended microSD cards. Many users reported that Microsoft Wireless Display Adapter is not working.
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