Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home Review

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Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home ReviewI get the feeling the folks that rated it 5 stars have never used the book for baking. Mr. Hitz is a world class baker. I have met him and think highly of his talents. He is an innovator and competent artisan, and a teacher at a prominent culinary institute.
Unfortunately, this cookbook is flawed where it counts. I have made two projects from the book and both recipes had errors. The first, Challah bread, the knotted rolls, tells the baker to divide the dough into 100g units, unfortunately it should be 70g, a minor error but one that affects the baking time. The next was Pain de Mie, the metric measurements do not match the US measurements both in the sugar amount nor the salt content - which one is incorrect, I haven't a clue. There are more errors, including using millimeters instead of centimeters (p141), and page referrals to other recipes in the book that are not correct.
I am not a seasoned veteran in the field of baking, I rely entirely on the recipes. If I can't trust the book and the instructions, what good is it?
I wrote to Mr. Hitz, and got the reply that he is aware of the errors and will fix it in the next edition. Great, no erratum sheet, no way to know if there is a problem until after the fact.
My suggestion is wait until the next edition is out, but until then, look at the King Arthur Baker's Companion baking cookbook, it has most of the same recipes, and after making several dozen projects, I have not had a problem with any of the directions. Until then, Baking Artisan Bread is just a 5 star coffee table book.
Full disclosure - I do not work for, nor did I get a discount when I bought my King Arthur cookbook.Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home Overview

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