CRUMB……..whoops…. erratum….

Unfortunately between the final proof and printing a number of editing errors appeared in the text. Here are the corrections.  So sorry – Richard.

ERRATUM

Page 73 : Fougasse
350 cool water
800 strong bread flour
For the ferment :
100 rye and 100 strong white flour.

Method 1 … start by making the ferment …put the rye and the white flour in the mixing bowl..

 

Page 76: Cornettis

In ingredients listing:

Ferment

should read 200g of strong bread flour (not 100g)

Page 87: Honey & rasped loaf
Add a line. Saying to keep the raspberries frozen to till they are added to the dough.

Page 88: Muesli bread
Ingredient add 150g water to the ferment ingredients list.
Method. Add … combine wholemeal flour with the honey and yeast and water. …

Page 91: White sourdough
Stage 3 should read

200g strong white flour
100g warm water.

Page 109:  Rustic miche
Add to ingredients list 10g sea salt

Page 114: Gotchial
Add should read 5 eggs in ingredients not 3

Page 137: Pain de mie

In ingredients listing:

Should read 10g of sea salt (not 20g)

Page 140: Leopard bread

In ingredients listing:

Should read 150g of beer or water (not 50g)

Page 156
1 and 2 shouldn’t be there in the method.
The dough should be mixed as per the coloured buns on page 119.
2 should read: after the dough has rested for at least an hour. Lightly flour your work surface tip the dough upside down on to the table and roll the dough to a large rectangle a little bigger than a A3 piece of paper.

Page 192: Wholemeal flat bread
Add 150 gr of water into the ingredients
And add the water to paragraph 2 in the method.

Page 197: Corn bread.
Sea Salt should be 5g

Page 203: Seeded loaf
Delete stage 3 and replace with … Put the mixture into a well grease tIn and rest at least 2 hours or overnight
Preheat oven at 180  ….and delete … grease a large tins And delete… ladle the batter in the tin

56 replies
  1. Dawn
    Dawn says:

    Hi,
    I have just made the dough on page 38 of crumb but there are no instructions on how to bake it. It is almost doubled in size, so hopefully I can find out before it goes in the oven!

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Dawn
      Richard says that the baking instructions are the same as for the rustic baguettes on page 61 onwards. Happy Baking.

      Reply
  2. Ted
    Ted says:

    Hi Richard
    I’ve just baked some sourdough loaves using the starter that I bought from you last week. I followed your recipe from Crust and the results are absolutely fantastic – it’s the best bread I’ve ever made:-D
    Merci mille fois

    Reply
  3. Helen Hughes
    Helen Hughes says:

    love love love the book. I have 5 or so bread books but this is the one that makes everything clear. However, I have made the Muesli breakfast bread a couple of times and have had to guess the amount of liquid in the ferment. I am sure it should have some, the first time I put equal water to flour, a bit wet I thought, next I did 100g water to the 200g flour., maybe ok but I need a bit of reassurance. Great book though, I have been making sourdough for 9 years and sometimes I get a failure, I won’t anymore, this book has just helped me nail it. Thank you. Helen

    Reply
    • Carrie Bell
      Carrie Bell says:

      Hello Helen

      Many thanks for getting in touch with us. You are perfectly correct, there is an omission of water in Richard’s recipe for his Muesli Breakfast Bread. We do apologise for this, there are always a few errors that manage to slip through despite extensive checking!

      Please find following corrections for Crumb.

      Gotchial Page 114: In the ingredients list, 3 medium eggs should read 5 medium eggs
      Muesli Breakfast Bread Page 88: Ferment ingredients should include 150g water
      Rustic Miche page 109: Ingredient list should include 15g salt
      Wholemeal and yoghurt flatbreads page 192: Ingredients should include 250g water

      We do hope that you continue to enjoy baking from Crumb and please don’t hesitate to contact us if you have any further questions.

      With kind regards

      Carrie

      Reply
  4. Jed Herman
    Jed Herman says:

    Hi,
    2 questions please. Firstly, will there be a significant difference between the sourdough recipe in Crust vs Crumb? (the proportions of water to flour are very different in both the starter basis and its refresher); secondly the dough for poolish baguettes (Crust, p61) produces a fairly stiff, almost “English” dough with a water content of only just over 60%…is this intentional?
    Thanks

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello

      Re the sourdough Ferment the final bread a little different as with the liquid ferment it may get a little more sour (though not too much). It is a different recipe and technique from Crust.

      Re the poolish recipe. The recipe is correct but it could be that the flour you are using is pretty strong with high protein? If so, increase the water by 50 to 100g.
      Hope this helps.
      R

      Reply
  5. Richard
    Richard says:

    Hi,

    Question regarding the malt sourdough starter. When you refresh it, do you use just plain strong flour/water or a combination of strong/rye/malt beer/water?

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      To refresh the ferment I use srtong bread flour. You can tailor your ferment to your taste by adding a little rye or malted wheat flour too if you wish. I would suggest that you try to be consistent in the base recipe of the ferment so it performs consistently.
      Richard

      Reply
  6. Jed Herman
    Jed Herman says:

    Hello again, for the kouign aman: once folded with butter etc, does it need proving before being baked?
    Thanks
    I will come to Bath, I promise!

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hi Jed It is better to rest the dough for at least 15/30 min before baking … depending how lively the dough is. Make sure you criss cross the top before baking so it doesn’t rise.

      Reply
  7. Elsa Lam
    Elsa Lam says:

    Hello,
    I love your books and would like to join your courses some day.

    For the Pain de mie (page 137 of Crumb), is it correct that you need 20g of salt for 500g of flour?
    Thank you.

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Elsa I am afraid we had some issues with the editing of Crumb. Hello. Some of the corrections didn’t make it through to the final version and are missing. This is one of those errors. It should be 10g salt for 500g flour. Bonne boulange. R

      Reply
      • Dane
        Dane says:

        Hi, it would be really useful if you could add this to the main list. I thought 20grams sounded a lot so checked the errata but as it wasn’t on there I went ahead assuming it just just need more salt for some reason. Now I’ve finished my dough I find this comment. I love the book but of three recipes I’ve baked, two have had errors. If they could just all be listed in one place it would prevent a lot of frustration and wasted bread

        Reply
        • Jo Bertinet
          Jo Bertinet says:

          Hello Dane
          I am so sorry – it has been a moving feast. When we signed off the book – everything was fine and between then and getting the printed version back, a whole host of errors have crept in.
          Here is the full list of amendments

          Page 73 : Fougasse
          350g cool water
          800g strong bread flour
          For the ferment :
          100g rye and 100g strong white flour.
          Method 1 … start by making the ferment …put the rye and the white flour in the mixing bowl..

          Page 76: Cornettis
          In ingredients listing:
          Ferment
          should read 200g of strong bread flour (not 100g)

          Page 87: Honey & rasped loaf
          Add a line. Keep the raspberries frozen until you are ready to add them to the dough.

          Page 88: Muesli bread
          Ingredient add 150g water to the ferment ingredients list.
          Method. Add … combine wholemeal flour with the honey and yeast and water. …

          Page 91: White sourdough
          Stage 3 should read
          200g strong white flour
          100g warm water.

          Page 109: Rustic miche
          Add to ingredients list 10g sea salt

          Page 114: Gotchial
          Should read 5 eggs in ingredients not 3

          Page 137: Pain de mie
          In ingredients listing:
          Should read 10g of sea salt (not 20g)

          Page 140: Leopard bread
          In ingredients listing:
          Should read 150g of beer or water (not 50g)

          Page 156
          1 and 2 shouldn’t be there in the method.
          The dough should be mixed as per the coloured buns on page 119.
          2 should read: after the dough has rested for at least an hour. Lightly flour your work surface tip the dough upside down on to the table and roll the dough to a large rectangle a little bigger than a A3 piece of paper.

          Page 192: Wholemeal flat bread
          Add 150 gr of water into the ingredients
          And add the water to paragraph 2 in the method.

          Page 197: Corn bread.
          Sea Salt should be 5g

          Page 203: Seeded loaf
          Delete stage 3 and replace with … Put the mixture into a well grease tin and rest at least 2 hours or overnight
          Preheat oven at 180 ….and delete … grease a large tin And delete… ladle the batter in the tin

          Reply
  8. chris
    chris says:

    Hello Richard
    I was wondering, page 32 you say that we could freeze loaves. Do you mean that we can freeze the dough or the baked bread? If it is the dough, at what stage of the making can we freeze it without causing any damage?

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Chris – It is better to freeze freshly baked bread. Just make sure it has fully cooled down, then wrap it in paper and then finally in a plastic freezer bag. Defrost fully before eating. You can also refresh it in the oven for 5 minutes before serving.
      Raw dough can be frozen for pizza or flat breads. Make your dough, then leave to rest for a couple of hours. Divide the dough and place it on a plastic tray that can go in the freezer. Once it has fully frozen, remove from tray and store in the freezer in individual freezer bags.

      Reply
  9. Elisabeth
    Elisabeth says:

    I just got the book and am looking forward to using it. Per the correction above, “Gotchial Page 114: In the ingredients list, 3 medium eggs should read 5 medium eggs” — in the book the recipe calls for large eggs, not medium. I always have large eggs on hand, so would I use 5 large eggs? Thank you.

    Reply
  10. Matt
    Matt says:

    Multi coloured buns… (without colour, at the moment)
    it says in Crumb that they are excellent for freezing – not that they last long enough to get frozen! However, I would like to make some larger batches so that I can freeze them. Please could you advise best practice? should I parbake before freezing and then warm or freeze once fully cooked and rewarm? Sorry for the silly question, but I don’t normally freeze my bakes.
    Love all your books, thanks so much!

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello.
      You can’t really part bake sweet roll but you can bake them a little litghter than usual. Make sure they are fully cool down before freezing. Use a freezer bag and keep them flat till frozen.
      Cheers. R

      Reply
  11. Cath Kibbler
    Cath Kibbler says:

    Whilst in lockdown I’ve been lucky enough to have a copy of Dough, some flour and some not so fresh yeast. All my white loaves have turned out great – the best bread I’ve ever made thanks to your book with accompanying videos. But I’m now out of strong white and looking to use wholemeal and spelt so am using the 100% wholemeal bread recipe on page 114 of Dough.
    I made the ‘poolish’ but was really struck by how little water it used – it made the mixture too thick to mix by whisking as instructed. And all the other recipes have had quite wet and loose dough. So I added a load more water, both to the ‘poolish’ and the final mix. Have I messed up my measurements or is there a mistake in this recipe.
    Any help greatfully recieved!
    thanks and love your book (it was a present).

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello. You’ll be fine the wholemeal is very inconsistent and sometime very strong. You did the right thing. Always add water if in doubt. Bonne boulange. R

      Reply
  12. Nellie Beatty
    Nellie Beatty says:

    I am having problems with the Malted Wheat Sourdough.

    I am finding that Day 1 & 2 are super dry. I have almost a play dough consistency with the mixture.
    Is this correct? Should I be adding more stout? This is my second attempt at the ferment.

    I made a loaf but to Day 1 I doubled the amount of stout. For Day 2, I used 150 gr white with 50 gr rye 200 gr liquid. Day 3 as written. The bread did not rise very much but I did get a crust. The inside was a bit dense. Therefore, I decided to follow the instructions exactly to see what happens.

    Reply
        • Jo Bertinet
          Jo Bertinet says:

          Hello Nellie
          Richard says:
          It depends on the flour you’re using. It can feel a bit dry. As your guts told you, adding more liquid was the right call. I do find it myself having to adjust up to 100g liquid extra. Even the same type / brand of flour can vary quite widely from batch to batch.
          Bonne boulange.

          Reply
  13. Jed Herman
    Jed Herman says:

    Hello!
    I’ve been baking more frequently these past few weeks and decided to use that pâté fermentee method. I’m just doing a white tin loaf or baguettes with a big 25kg bag of T65 flour I got from a local wholesaler (sadly it is active malt and amylase added).
    I make a standard dough with 500-600g flour and add 200g pate fermentee from the previous day or so. I would then save 200g if this and so on.
    My question is is the above proportion of old to new dough ok? And when would you add it (I’ve just added it to the porridge stage) and finally at what point do you take out your 200g and refrigerate – straight after the knead or after an hour’s rest?
    Thank you!
    Jed

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Jed
      Richard says:

      Using pate fermentee is simple. Keep the dough back after the dough has rested at least an hour then keep in fridge.
      I use about 400 g of pate fermentee per kilo flour. Just add it straight to your mix and keep going.
      Bonne boulange.

      Reply
  14. Elisabeth
    Elisabeth says:

    Most recipes in the book call for compressed fresh yeast. This is hard to find where I am and I’ve always had good results with instant yeast (and/or sourdough starter which I always have). Can I substitute instant yeast (e.g., SAF Red Instant Yeast) for compressed fresh yeast, and if so what is the proper equivalence? Thank you.

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Elisabeth
      Richard suggests that about 7g dried yeast is the equivalent for 20g of fresh. Do hope that helps. Best wishes Jo

      Reply
  15. Russell
    Russell says:

    Hi, I have baked lots of bread from all your books and have done a few of your courses.

    I’m making a sourdough starter for the first time and following the recipe on page 91 of crumb. This morning the starter was at Stage 3 and I was planning to bake later today. However the ferment was very liquid (pouring consistency) and separated. I notice that this recipe calls for a ratio of 1:2 flour to water at stage 2 & 3 which is very different to the recipe in Crust which has a ratio of 2:1.

    Should the ferment be very liquid or has it not started properly?

    Flour is Waitrose Leckford Estate strong white.

    Thank you

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Russell
      Richard says:
      Sorry we’ve had an editing problem with the book. Just add 200 g of flour to the mix and it will be fine. Sorrry about that. R

      Reply
      • James
        James says:

        Hi. I’ve had the same problem as Russell. I’m going to try again with a new starter. What was the editing problem. I.e what quantities should I be adding at stage 2 and 3?

        Many thanks.

        Reply
        • Jo Bertinet
          Jo Bertinet says:

          Hello James

          Stage 1 is correct
          Stage 2 is correct
          Stage 3 should be 200 strong white flour 100 warm water.

          Hope this helps
          Best Jo

          Reply
  16. Elisabeth
    Elisabeth says:

    Thanks very much! I looked in the book and online for anything Richard may have written or said about fresh yeast and equivalents and didn’t find anything, which is why I posed the question, but if you can point me to any more of his advice on the subject, I’d be interested in why he seems to use exclusively compressed fresh yeast, and any differences in substituting instant dry. Thank you!
    Elisabeth

    Reply
  17. Louise
    Louise says:

    Hi I’ve made the white bread and I made the breakfast muesli bread , both are very dense and heavy could you tell me what I’m doing wrong? I did use a mixer but did the specified times taking around 12-15 minutes with the dough hook .
    Also I’m using instant active yeast can that affect the bread if there’s a chance it may be opened too long?
    Thank you

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Louise – it could be that you need to add more water to the dough – all flours are different. Or it could be that the dough has not proved enough. If you can email pictures and details of the flour you used and its protein content to us at [email protected] then Richard can advise. Thanks

      Reply
  18. Louise
    Louise says:

    Hi my bread is turning out very dense and heavy , I’m using a mixer exactly as the book dictates 4 minutes on low until mixed and high speed for 10 until formed. What am I doing wrong?
    Also can I ask is it possible for instant yeast to be affected if it’s left stored for too long.

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hi Louise – see the answer to the previous question. Instant yeast can go out of date but check the best before on the packet. It is however not the cause of your dense and heavy dough – that will be water or proving.

      Reply
  19. Claire
    Claire says:

    Hi, loved receiving your book for my birthday, can’t wait to bake my way through it! Just wondering if there is an error on the cinnamon knot recipe on page 156, I tried the dough but it turned out really tough, should it read 500g flour like the similar recipes around it? Many thanks, Claire.

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Claire Sorry to hear that. The recipe is correct: it is 600g of flour and with 2 eggs, 200g milk and 200g butter. The dough should be firm but not rock hard. Can I ask what flour you are using? This recipe is probably the most popular in the book so Richard is curious to find out where it could have gone wrong. Thank you.

      Reply
      • Tony P
        Tony P says:

        Did you add the butter? If I recall correctly the recipe doesn’t say to add it even though it is listed as an ingredient. I added it as a normal enriched dough and followed everything else and they came out nicely.

        Reply
          • Tony P
            Tony P says:

            Hi, it’s the croustade recipe on p.150. The cinnamon knots recipe makes reference to it. Thanks.

          • Jo Bertinet
            Jo Bertinet says:

            Hello Tony
            Richard says it is a little confusing as you have to refer back to the other recipe but it sounds like you have done the right thing.
            Best
            Jo

  20. Hemong Patel
    Hemong Patel says:

    Hi, I’ve just bought your book – I only have instant yeast but all you recipes are for fresh yeast. Can I replace like for like or are the measurements different from fresh to instant. Many thanks

    Reply
    • Jo Bertinet
      Jo Bertinet says:

      Hello Hemong – dried yeasts can vary quite a lot so the best thing is to refer to the yeast packet and translate for Richard’s recipes. If you find using the recommended amount gives a very yeasty taste then reduce the amount you use next time you bake. Do hope that helps. Best Jo

      Reply
  21. Lucy M
    Lucy M says:

    Hello, firstly, thank you! I bought Dough two weeks ago and that along with the videos on here have made bread making a total joy. I was previously only capable of the English Brick… I have made a Pate fermentee as per p26 in Dough, but would like to check, if I keep this going, do I have to keep making a white dough or can I use it in a rye dough for example and keep some of that back? I have refreshed it after two days as per your instructions and am greedily looking forward to my next attempt! Thank you!

    Reply

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