Chowhound's members had a pretty good

[hippywife]

discussion of the Ain5 bread. As I read through it all, I realized that I was only letting my loaves rest for 40 minutes before baking instead of 1 hour and 40 minutes. Looks like that may have been due to a misprint in the articles.

One of the members attended the class with Zoe Francois and offered up tips that she learned there.

http://chowhound.chow.com/topics/483709

[Phoebe Loosinhouse]

1. Here is a link to the errors in the book

http://www.artisanbreadinfive.com/?page_id=73

I meant to post this previously. The resting time was one of the largest errors and there was also a pretty substantial yeast error.

I printed this out and keep it in my copy of the book because various recipes are affected. They probably will correct all this is a 2nd edition.

[hippywife]

2. I was familiar with the error correction page

on the website but I was using the MENews article and I would have thought it would have been correct by that time, unless someone at MENews wasn't aware of the errors and just transcribed from the book.

I did use parchment paper last night instead of trying to slide it off a cookie sheet with cornmeal. I've tried that twice and both times I ended up with cornmeal all over the oven and bread that still sticks. I don't think I would do any better with a peel, either. I did see in the Chowhound discussion that Zoe recommends using the parchment paper and then sliding it out from underneath the loaf after it's been in the oven for 3 minutes.

[Phoebe Loosinhouse]

3. I think a lot of people aren't aware of the errors.

The only reason I knew was because I was reading all the Amazon reviews before I bought the book and the reviewers were making a pretty big deal about be sure to go to the website and print off the errors and make the corrections in your book. I bet many papers and websites don't know about it.

I have mastered the peel finally, took me about 3 times to get the real hang of it. The trick is more cornmeal than you think in a pattern that mimics the size of the loaf placed close to the end of the peel so that you don't have much area to cover for the slide and then it's easy to get onto the stone with a single jerk. If it sticks, you just nudge it with another spatula.

[Lucinda]

4. Thanks for the link. I've baked with a 40 minutes rise and also 2 hours.

I didn't notice any appreciable difference.

I'm going to go read their discussion. I hadn't seen that one.