Ask a Question
Questions? Start with the Search Bar: I’ve been posting recipes and answering questions on this site since 2007, so if you have a question, there’s probably a post that addresses it somewhere on this website. So, the first thing to do is to use the Search Bar on the Home Page. In narrower laptop or desktop displays, it sometimes appears right underneath the orange BreadIn5 logo, and on phones it’s right above where it says “How to make bread in five minutes a day?” Just type in the bread style, ingredient, or technique that you’re interested in, and the search-engine will show you posts on the topic, with recipes and answers to many questions.
Another place to look: the FAQs (Frequently Asked Questions) page (there’s also have a Gluten-Free FAQs page). If you don’t find your answer in the FAQs, you can post baking questions and comments, but please be brief, so I can get to all the questions.
If neither of those get you to the answer you need, click on any “Comments/Reply” field at the top of any post (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Don’t look for the response in your personal email… Come back here to the site on the page where you posted, to look for the answer.
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This set of books changed our lives for the better. Wanted to be making bread, needed a new method and a nudge. Now two years in, virtually all of our bread from your books. You are awesome. Thank you!!!!
Have made one recipe repeatedly for us and family and friends and it gets great reviews. Its the Soft Whole Wheat Sandwich Bread from the Healthy book. Changes to your recipe:
1. Maple Syrup for Honey
2. Whisk dry ingredients together extensively before mixing with wet
3. Longer rise time in bucket 4-5 hours.
4. Longer rise time in pans, 3 hours min.
5. All bobs redmill flours (not a change, just a clarification)
Makes a lighter airier loaf. Great fresh, phenomal toasted, lasts a week without falloff in experience.
These are all great hacks to the recipe, kudos! Partial to maple syrup myself, but I wasn’t sure that that was universal so I didn’t make it a default.
I found your recipe for the Artisan Bread Boule in 5-minutes a day. OMG! I can’t believe it works as described. The reason is that I’ve been seriously working on bread making for a year. So many failures. This recipe works exactly as written. I even bought a container in which to put my weekly dough. My husband loves the bread, great chew. Thank so much, so, so much.
Glad you’re enjoying!
Hello
many thanks for your work! Do any of your books have recipes which include almond flour, flax seed and flour, and other flours good for your health?
Thank you
The updated version of my second book (The New Healthy Bread in Five Minutes a Day) has some, but mostly as a minor ingredient in wheat-flour recipes. If you want something that’s mostly non-wheat flours, check out Peter Reinhart’s book, on Amazon at https://amzn.to/3tNYxPX
How many grams for 6-1/2 cups of flour
2 pounds, or 910 grams. Another approach for the 75% hydration dough that I’m sure you’re asking about is 750 grams water, 1,000 grams of all-purpose flour. Or 24 ounces water, 32 ounces of that flour.
I am using the whole wheat master recipe from the New Healthy book. The dough is turning out good but when we are baking it the outside gets done but the inside does not. What are we doing wrong?
Your oven temp may be off, check it with something like this on Amazon: https://amzn.to/3Zl7Ozg (likely running hot)
Or your dough is too wet, a measuring problem? Go by weight, or if using volume, be sure you’re measuring like I do on this video: https://artisanbreadinfive.com/scoopandsweep. Also, if the flour you’re using has significantly less protein than my testing brands, you may need less water.
I just got the Gluten free Artisan bread book and in order for me to make the Challah recipe Hamotzi, it needs to be at least 51% oat flour. Can I switch the amounts of oat flour with the rice flour? This is for my niece who has celiac. Also, since I’m in Israel (as is she), the brand that you suggested may not be available here. Any suggestions of brands from Israel?
Thanks.
Unfortunately, I’m almost certain that this isn’t going to work. The oat flour is just too heavy to get away with this. At least, not for a lofty, traditional challah. If you try this, it’s going to take a lot of experimentation, including with the degree of hydration, which will certainly change, probably requiring more. What I’d recommend is that you should make it your goal to have a flatbread challah. To get an idea of what I mean by this, put the word “challah” into the Search Bar on my homepage, and scroll through the options. One of them is a flat challah… Consider that shaping technique for your high-oat gluten-free attempt. As for the Israeli flours, I’ve never used them, so I can’t help there–all bets are off. I’d ask my sister-in-law in Modi’in, but she’s not a GF baker. Be safe, my friend.
My family all love your original recipe…I have added a couple of tablespoons of various spices over the course of the past 4-5 years…we all enjoy them sooo much.
I frequently give loaves away….
I would like to add chopped dried cranberries to one of the recipes….is there one in particular that you think would work better than others? I have not tried any of your other recipes….just the original one. Thank you for taking the time to respond.:)
I’d try the challah, maybe the brioche, though, I generally find the latter a bit too rich for my taste. Many versions in my books, or you can put those words into the search bar on the homepage to see versions that are available here on the website
Hello,
Was wondering if you have any tips or recipes for using Kamut flour freshly ground.
Most of the Kamut product are whole grain, so they’ll behave about the way whole wheat flour behaves in my recipes that call for whole wheat. Problem is that the hydration needed in order to form the wet dough that my method depends on– will vary. So you may need to experiment. Also, the gluten is lower than in regular wheat, so it may not hold a shape as well, especially if your dough is too wet.
Can I proof my bread dough in the oven on baking day? If so, do I cover it? Today I am making the gluten free.
Sure, usually the oven light is warm enough, or you can briefly put the heat on, but don’t forget to shut it off almost immediately. Immediately. Another option is to put a pan of hot water under on the bottom. Shelf. Covering is also a decent way to do it, then you don’t have to worry about the humidity
I live in the southern U.S. and primarily buy White Lily flour, as it’s what I grew up with and know how to use in desserts and biscuits. I know the protein content is different in White Lily flour compared to other flours though. Could I combine WL all-purpose flour and WL bread flour to get a flour mixture that would have the right protein content and behave appropriately for the master recipe?
Yes, that’s exactly what I’d suggest, but it’s going to take some experimentation because I don’t know exactly what proportion to use. Maybe try half and half initially. Since you going to be buying a second flour anyway, why don’t you just get some regular all purpose?
I already have both of those, and I’m trying not to add any more varieties of flour to my already squished pantry, ha! Thank you!
In that case, try half and half
If I use a shower cap with a few holes, punched in as a lid to rise my dough. Can I lightly oil the cap to prevent it from sticking?
You probably don’t need to punch the holes, because a shower cap doesn’t make a truly airtight seal. Anyway. Oil should help the cap prevent sticking
New to the GF in 5 minutes a day. I’ve had 2 batches so far. Gumminess isn’t yet resolved even with baking longer on cast iron, reusable parchment or oven shelf. Thoughts?
Bigger issue is bitterness in the loaf. There is a distinct aftertaste that’s bitter and disgusting, not like sourdough. Any thoughts? I’m prepping the GF flour mix and dough as the book recommends. I am NOT using a pizza stone.
Some questions then:
1. Are you making any substitutions, or leaving anything out of the recipes?
2. Which flour mixture are you using?
3. How are you measuring the flours? By weight or by volume?
4. What brand of flour are you using? These were tested with Bob’s Red Mill flour, and using other brands could make the dough way too wet or way too dry.
5. Have you tested your oven temperature with a thermometer?
Finally, which book are you using, and recipe from? What page number? GF recipes appear in several of my books.
Ah, very good questions and thank you for responding.
1. No substitutions
2. I’m using GF Mixture #1, page 60 of Gluten-Free Artisan Bread in Five Minute a Day, then The Master Recipe (Boule) on page 64.
3. I measure by weight.
4. King Arthur and Nuts.com flours. I will switch to Bob’s Red Mill. Ordering right now.
5. Oven temp is spot on.
I’m using Gluten-Free Artisan Bread in Five Minute a Day (genius).
Well, the big thing is the flowers, but I have to admit I’m concerned that you don’t like the flavor. I don’t know of any problems with flavor regarding the two flowers you’re using now. But swapping out flowers may be changing the moisture level requirement. So much that something’s going on in the baking.
Hi! I am wanting to make bagels but i cannot find any NON-diastolic malt powder in larger quantiles. Can i substitute diastolic malt powder, and if so, how much should i use for the recipe on page 198 of your NEW Artisan Bread in 5 book…
Boy, I wish I hadn’t written it that way. It doesn’t matter which kind of powder you use, sorry about that…
So just use the same amount of Diastolic malt powder?
Yep!
Is there a vegan substitute for eggs in the gluten free bread recipes?
No, but there are egg-free versions of the recipe
I just recently bought your “The New HealthyBread in Five Minutes a Day cookbook. I have tried twice now to make the Variation: 100% Whole Wheat Master Recipe using fresh milled Einkorn flour. The only problem I am having is that it rises great I the first two hours and the refrigerator. However, when I put it into loaves it does not rise and I am also not getting oven spring. I have let it rise for up to four hours before baking it but it still does not rise. Not sure why this is happening? Please give me your thoughts.
I did check my yeast and that is definitely not the problem. I did add 2 Tbsp of honey and 2 Tbsp. of olive oil and then added water to fill the cup as instructed so don’t think that should be the problem. I measured using the scoop and level method for measuring the flour.
The problem is that fresh milled einkorn is going to behave unpredictably and will absorb water at very different rates than commercial einkhorn with which I tested. You’re going to have to experiment. Best guess is that it’s either too wet…. Or too dry.
Update: I did eventually do an einkorn bread post, at https://artisanbreadinfive.com/2023/11/03/einkorn-bread-from-stored-dough-some-differences-but-still-delicious/
My oven is not working well and I was wondering if you have instructions for baking bread in a toaster oven or air fryer type of device? I have a Cuisanart and it has a “baking” setting.
Thanks in advance for any info. I’m currently unemployed so oven repair is going to have to wait. 🙁
I’ve baked in a toaster oven and a crock pot but not an air fryer. The toaster oven gives a decent (but not great) result, especially if you use a small baking stone in it, like this one: https://amzn.to/3KJD3hs. The air fryer might work about like a crock pot, but I can’t be sure of that–be sure to follow the manufacturers safety instructions. Here’s a post about the crock pot: https://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker/
I enjoyed reading the comments and am interested in your book. Before I purchase your book, does your method for bread dough work similar for sweet dough? I would like to make larger batches of sweet dough but not sure it would work. Thanks for your reply.
It does, but the dough can’t be stored for quite so long. 5 days Max, or else freeze it. I have recipes for challah and brioche which are the basis for the sweet recipes.
Do you have a recipe for Shokupan (Japanese milk bread?)
I don’t know if it qualifies as the Japanese version of milk bread, but I do have a recipe for milk bread in Holiday and Celebration Bread in 5 Minutes a Day… You can click on the link for the book image on my homepage for details.
We love the buttermilk bread recipe but it is a little “tangy”. Is it possible to sub in yogurt thinned with a bit of milk
or something else for the buttermilk?
Absolutely, you can. Thin the yogurt enough so it’s the consistency of the buttermilk. You may still find it tangy, if so, just use 100% milk (probably less though, maybe 20% less?)
Do you have a video showing your technique for pulling & folding the dough ( just removed from the refrigerator) ? It’a very dificult when the dough is still pretty wet & difficult to handle.
I show the “gluten-cloaking” step on a number of YouTube videos (@BreadIn5). Have you visited there? I wouldn’t call it pulling and folding…
Thank you. I went on your you tube video last night but I did not succeed in conquering the technique. I will try again.
Any chance your dough is just too wet? How are you measuring the water and flour? Weights are best, but if you’re using cup measures, see my video on that at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method/
Hi! Sorry for the long post…. I just bought a grain mill and am buying hard white wheat berries (and soft white wheat berries.) I am doing this so that I can store the what berries long term. I really don’t want to have to buy Vital Wheat Gluten.
I plan to sift the hard white wheat flour after milling the berries to remove hulls and try to reduce the denseness of loaves that I bake since I am looking for a soft loaf rather than traditional, dense whole wheat bread. I have a few questions about this.
1. Will the master recipe work with fresh milled hard white wheat berries (sifted)? If not, what should i do to try to make my loaves softer and lighter? I don’t want to have to rely on having store-bought AP or bread flour.
2. Should I mix the sifted hard white wheat flour with some sifted soft wheat flour, and if so, in what ratio?
3. If none of the above work, how can I use my sifted, home-milled wheat berry flour to get lighter loaves than traditional, heavy whole wheat bread?
Thank you, ☺☺
Andrea
It’s difficult to get a soft WW loaf rather than the traditional dense WW, especially with home-ground flours done on home equipment (as opposed to industrial equipment; see my post on this where I used a local mill’s product, at http://www.artisanbreadinfive.com/?p=1165). On top of that, the soft 100% WW loaves from the supermarket rely on dough conditioners, which I don’t use and don’t know where to acquire. And most importantly, you can’t just swap in whole wheat flour for white flour in the white-flour recipe here on my website. You need to increase the water significantly, a quarter to a half cup extra, but this is an estimate and is dependent on the nature of the wheat berries you’re using. Answers to your questions:
1. Yes, it’ll work, but you’re still going to retain significant bran, and you won’t get the soft result you’re looking for.
2. I don’t think that’ll work. “Soft” means less gluten, which is what lightens the loaves.
3. How about smaller, shorter loaves– the tall sandwich loaves (which is what I’m guessing you’re after) become denser because of the weight of the crumb vertically stacking. Or even pita bread (see https://artisanbreadinfive.com/2009/02/13/fresh-pita-the-fastest-bread-in-the-land/), which is the “shortest” bread of all.
4. Add some fat– any kind, to replace some of the water, like a quarter-cup
5. Finally, which of my books are you working from?
hi!! i finally found your response!!! thank you for responding. I am using the new Artisan Bread in 5 book. I’ve been using your master recipe (with store bought flour and love the results, but am trying to move on to using wheat berries. )
I love trying to make these loaves work. I agree weighing is best. However if I weigh using what the flour manufacture states a 1/4 cup is 30 grams. I get no where near what the book says. If I use the book measurement then it is toooooo stiff. I love King Arthur, but had same issue with Kroger organic which was lower in protein. Help -lease. What measures should I use?
Which recipe, which of my books? Actually if you can tell me the exact page number, that’s helpful. Or which recipe here on the website…
can i incorporate rye flour into my existing artisan dough or do ihave to mix more yeast and salt?
It all depends on how much additional flour you’re talking about. Technically speaking, you’d have to proportionally increase water, salt, and yeast. The question can’t be answered without knowing how much you’re talking about, but you can just do the arithmetic. That said, there’s a limit to how much eye you can add before adjusting the recipe. Rye behaves differently than white wheat flour.
What room temperature range is considered “cold” for extending the rising time? Is there a rule of thumb to extend rising time by – for example – 15 minutes for every degree below XX(75?) (We live in a temperate rainforest, very humid, and my kitchen is at 69 degrees Fahrenheit as of this writing but it ranges from 65 to 75 usually.) Thank you, love this method, it has revolutionized my cooking living in a rural area without a bakery!
Well, there’s no specific rule of thumb. If it’s 65 though, my best guess is that you’ll need 20% more rising time. Compared with 72, let’s say. I have to admit, that’s just a guess
In the introduction to “The New Artisan Bread in Five Minutes a Day” it says “it takes on sourdough notes reminiscent of the great European and American natural starters.” Is there any way to prevent this? My family and I dislike that sour tang intensely.
(FYI I use a laptop with an external monitor, and cannot find a Search Bar anywhere.)
Thank you for your kind attention.
Yes, just don’t store the dough–only use it on the day it was mixed, and make a smaller amount of dough. If you want to stick with the large-batch idea, just freeze the dough in loaf-sized portions and defrost fully before using (instructions on that in the book).
I just mixed up the bread dough in the master recipe in your new Artisan Bread in 5 Minutes a Day, but I failed to add the herbs I intended to add. Can I add them when shaping the loaf or should I forget it for this batch?
You can still add it, take a look at my post on this at https://artisanbreadinfive.com/2008/11/19/thanksgiving-cranberry-corn-bread-from-stored-no-knead-dough-and-announcing-a-winner-of-the-book-giveaway/
Hi Jeff!
Just wanted to follow up with how my baguette worked out using the Miele oven. It turned out wonderful! If you want to try, I went into the Operating Mode – then to Moisture plus set temp to 450 and used the auto steam. I did not use the stone, just placed the baguette pan in the middle of the oven. It browned beautifully! It tasted soooo good, like REAL bread! So, Just wanted to pass it along. I wish I could sent a pic, to show you the results, but I don’t see a way to do it on this site.
Take care!
No need for the picture, I’m sure you’re right. Now that you mention it. I’m pretty sure I never used auto steam. I better give that a shot! Which model Miele are you using?
I just started with your updated bread in 5 book, and have made there loafs so far. Turning our really tasty but I’m learning a lot. One thing is that I didn’t realize until later that I had purchased bread flour (King Arthur) rather than all-purpose flour. Now I’m curious about protein percentages. I’m wondering where you’re getting your numbers. In another question, someone asked about percentages, and then gave the grams on the packaging. Your answer was that those numbers are typically not accurate, so then where have you gotten your protein numbers of various flours. I just bought a bag of Arrowhead Mills all purpose organic. It says 4 grams protein in a 34 gram serving size. would it be accurate enough to simply 4/34 X 100 for a percentage, or is there a way to get a more accurate number? thanks!
More specifically, the number given for grams of protein on package labels is given as the nearest whole number, omitting everything after the decimal point. For a small number like this, that introduces a significant error. So I don’t use those. Some manufacturers give a percentage on their website somewhere, others don’t. Does this clarify?
Dear Zoe or Jeff,
Have you ever substituted potato flour for mashed or boiled potatoes in a bread recipe? What is the ratio? Do you have to adjust the liquids as well.
Thanks,
Jo
Hmmm, haven’t done that. You can certainly substitute a quarter cup of potato flour for the all-purpose in this recipe, but I’m not sure how much potato effect you’re going to get from that. It’s going to take some experimentation, increasing that ratio. Eventually the result is going to be happening
Do you have an enriched dough without eggs? I need to extend the original rise past 2 hours (3 hrs max) but I can’t find pasteurized whole eggs anywhere. My plan is to use cold ingredients, but it won’t be cold enough for the eggs.
I found a pumpkin bread in one of your books, but hoping for something a bit more neutral flavored. Any come to mind?
Enriched usually means “with fat,” like butter or oil. If that’s what you mean, the olive oil dough on page 214 of The New Artisan Bread in Five Minutes a day is a good model– you can use any vegetable oil or melted butter in place of olive oil. If you meant another vegetable like pumpkin, see Chapter 7 of The New Healthy Bread in Five Minutes a Day (page 211)
Thank you so much! Once again you save the day 🙂
Most of the doughs had eggs in them, so I am glad to hear that I can tweak the olive oil bread. I might swap the water out with milk too.
Hello Jeff,
I am also interested in getting a copy of the Holiday and Celebration Bread in Five Minutes a Day.
If you still have copies available, I would like to get one for my daughter…
Thank you.
Yes, I’ll reach out in email
Hi Jeff,
Do you have an anadama bread recipe anywhere? It seems just right for thanksgiving, and I’d love it with some of the more complex flavors of stored dough.
I do, in two of my books, but not re-published here on the website (my publisher will stop speaking to me if I put all my recipes here!). The books are:
Healthy Bread in Five Minutes a Day (2009)–out of print, but on Amazon at https://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_4?crid=361M22TG97C0D&dib=eyJ2IjoiMSJ9.IjuaA-yt-rzsw9d3CSvMbHHU5elBkQ1juV5wQN-uL5IlbJczx2SZEb1jW3Mn1gUOJBzR8wMq2wRF1hFds0poyszGNkHnE-51qjqOvbdaUE6Ggvogh_44LQ0Rw4urgKrF-1Ytqeb3hFtUa_vEseu3XBbL959QH6S4RlBGp5EasrLVCiJjKl0SsXGT5n_B-FJpZKaQfW4k8cqIgakYmqwLeFrB3iFzapRvcXeCsbFRWdg.jVGwAFwAflNMdM9sV6zBb_AKkhOzjrNIc7huar3747c&dib_tag=se&keywords=healthy+bread+in+five&qid=1732575222&s=books&sprefix=healthy+bread+in+five%2Cstripbooks%2C120&sr=1-4
The New Healthy Bread in Five Minutes a Day (2016), on Amazon at https://www.amazon.com/gp/product/1250077559/ref=as_li_tl?ie=UTF8&tag=arbrinfimiada-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1250077559&linkId=68b1426af973d9d52052148cfd449dcd
Same recipe in both.
I love the oatmeal bread from the first book but it falls apart when I try to slice it. Slices don’t hold together. And the top crust separates from the loaf sometimes. Any ideas?
Oatmeal will do that– you could increase the proportion of regular flour, but that will require some experimentation as far as the water level’s concerned. Also, be sure you’re adequately “gluten-cloaking.”
Hi Jeff,
I purchased the Kindle version of “Holiday and Celebration Bread in Five”. The stollen recipe does not include the additional ingredients beyond the bread dough i.e. the amount of almond paste or dried fruit (unless I’m missing it somewhere, but I’ve checked and double checked.) Can you let me know?
Thanks,
Renee
Here it is– not sure what’s happening, but I’ve added these items from the Ingredients list to the website’s Corrections page (https://artisanbreadinfive.com/2017/11/12/corrections-to-holiday-and-celebration-bread-2018/)…
Ground cardamom: 1/2 teaspoon
Mixed dried and/or candied fruit*: 1.5 cups/9 ounces/255 grams
Almond paste: 1/2 cup per loaf (4 ounces/115 grams)
Egg wash: 1 egg beaten with 1T water, for brushing
* Golden raisins, dried pineapple, dried apricots, dried cherries, and candied citrus peel are a few few of the many possibilities
Have you ever substituted beer for water in any of the recipes? And if so, do you swap it out 1:1 or … ?
Literally just put a marble rye in the oven combining deli rye and pumpernickel recipe. Layered the two and used the letter fold technique and then shaped it in the boule style. Can’t wait to see the results!!!
I have, yes. 50/50 beer and water the first time you try it.
Looking at the dates here I am not sure I’m going to get a reply but here goes 🙂
I have incorporated a few processes into the “Vermont Cheese Bread” from the original book and I ended up with an extremely wet dough in my container. I used the method discussed about re-using the last bits of dough to make a slurry that is used in the new batch of master loaf + 1C of shredded cheddar. In the end I probably added at least another 1/4C of flour to make it feel like the dough I am used to. If, after the dough rises and rests for 24 hours, is still really wet, how do you suggest I proceed with baking it (for New Years Eve dinner!)??
Work in more flour! I’m not sure how much, then let it rest at room temp for at least two hours to re-start fermentation.
Will leaving the dough out of the fridge, exposed to natural/wild yeast, impart more of a sourdough flavor to it?
The problem is that the surface will dry out and that will make the dough difficult to use, with not-great results. Most of the sourdough nature of dough comes from the flour itself, not the air– that’s a misconception.
I have your Healthy Breads in 5 minutes a day book & have greatly enjoyed both the master bread & several variations. However, there are a few breads I’d like to try – most immediately, the potato rosemary rolls – that call for soy flour. Can I just substitute extra if the other flours to replace the soy, as I am unable to eat soy in any form. Part of the reason for making my own bread is how much bread at the store has soy in it. I just don’t want to throw the balance off so the rolls won’t rise or bake right by substituting a flour with different properties. Thanks!
You absolutely can do what you’re suggesting. For the rosemary potato rolls, I would just alter the whole wheat flour, not the rye. You might not need the whole quarter cup and it might take a bit of experimentation but it will work nicely
I have your book “gluten free artisan bread in five minutes a day” recipes and if so how much sourdough starter would you I use in place of a tablespoon of yeast?
First question I’d have is, which of my recipes are you using, what page number from that book?
I have made 2 dough batches and both times my dough is wet and sticky. I do not get a nice round dough ball. I do not know what I am doing wrong. Is there a better brand of all purpose flour to use?
How exactly are you measuring the flour, and which of my recipes are you using?
I measure the flour using the scoop and sweep method. I am using the Master Recipe:Boule from The New Artisan Bread in Five Minutes a Day. I have cooked the bread in a Lodge Cast Iron Enameled Dutch oven. My flour was from Aldi’s. It was their all purpose flour.
That particular flour may be lower in protein than what I tested with, so you could try decreasing the water slightly. Or adding in a bit more flour. It may just be something with your measuring technique. Weighing is more accurate, but you should be able to compensate
I just picked up some Dakota Made whole wheat flour for the Master recipe in the New Healthy Bread book. Sadly, there is not a water adjustment listed for this flour. Would you recommend going with the 4 cups (with VWG), or using 4 1/4 cups (with VWG) as is listed for a number of other brands?
Thanks!
Their white flour is pretty high in protein, so I’m guessing it’ll be 4 1/4. You can always work in a little more flour if it looks too wet.
Hello! I am an excited new user of your bread-making method, but in making a batch of mostly whole wheat dough yesterday, I accidentally left out the salt. I didn’t notice my error until the 2-hour first rising was complete, and the dough has now spent the night in the fridge. Is there any way I can still add the salt? I have made this mistake previously (before I came across the Breadin5 method) and didn’t much care for he result. Thanks for any advice you can give me, and thanks for coming up with this wonderful way to make bread!
-Frank
Yep, I have done this too. You can add a quarter cup of water, then throw on the salt. Now work the slurry into the dough with hands or stand mixer. Allow to rise/recover at room temperature for a few hours.
Wow, that’s great–I won’t be stuck trying to eat two loaves of unsalted bread! Thank you so much!
Frank, I forgot to mention, you have to work in extra flour at that point otherwise it will be too wet!
Your solution worked great, and my dough was a little dry, so the quarter cup of water seemed to do it good (I added the salt and water before seeing your advice to add extra flour). Thank you for your help!
Fantastic!
About the stone and peel, I don’t use soap on either, because those surfaces are absorbent (unless you’re using metal versions of either…). I actually don’t do anything to prep these before use. For the stone, I use a metal dough scraper once it’s cooled off, sometimes water to help the process. For wooden peels, just water (and a dough scraper if anything’s adherent). About food safety: Flour is a raw-food agricultural product that theoretically could be contaminated with bacteria, so a wooden peel isn’t perfectly sterile when you rinse/scrape with water. Whatever touches the peel should be baked, not sampled raw (applies to any raw dough). Some people prefer an aluminum, or dishwasher-safe composite peel for this reason (I have both).
I have been new to baking bread and your recipes are awesome and so easy to follow. My question is when I do my slashes in the bread then bake they don’t stay uniform and tear apart. Is there something I can do to prevent this from happening?
Your dough may be too wet…a measuring problem. Or you’re not making the slashes deep enough?
I am using 3 cups of water and measuring by weight with the flour. Should I cut down on the water? Or just try making the slashes deeper. I noticed when I get the dough out to bake it is really sticky…
You could even try weighing the water. If this isn’t the problem, try making slashes deeper, but ultimately just decrease the water a little bit.
Also to note I use flour that has 11 1/2 percent protein should I switch to gold metal brand all purpose and see if that helps?
No, because that will make the dough even wetter.
Hello! I just purchased your New Artisan Bread in Five Minutes cookbook and am excited to get started with the master recipe (a batch of the dough is in my fridge right now!). I also recently purchased a pizza stone (it appears to be unglazed ceramic about a half inch thick) and a pizza peel. my question is, what do I need to do to my stone and/or peel before using them? In your books, you talk about not using soap to clean a stone, (does that go for the peel, as well?), but I haven’t found any advice on what to do before using it for the first time.
Opinions on the internet are divided. Some people talk about seasoning it by wiping it with vegetable oil and baking it at 450 F. Others just rinse the stone in water before using it for the first time to remove any dust or debris from the manufacturing process.
What, if anything, do you do before using a new stone for the first time? Thanks for any advice you might have!
Also, I asked a week or so ago what to do after leaving the salt out of a batch of dough. You replied within a couple of hours, and your solution worked great! Thank you for your help on that one!
Hi Jeff and Zoe:
For a novice baker, we sometimes need the obvious spelled out… For the sticky pecan caramel rolls, it says to roll into a rectangle. Any guidance on approximate size of the rectangle? Thank you!
Which recipe are you using? The amounts differ slightly
I have a version here on the website, at
https://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker/
… more if you type the word “crock” into the Search Bar above.
I’m not sure it’s overworking. On page 61, I talk about how if you’re swapping in brown rice flour, you need to add a little more water to the dough. Two tablespoons? I’m not sure how well it’s going to work putting it in after the fact. You’re going to knock a lot of the gas out of the dough. If you do that, maybe use this batch for flatbread?
The psyllium is not the problem either, at least that’s my best guess
I had a food possessor issue and lost some the water . I didn’t add enough water back so now I have dry dough in my refrigerator bucket. How do I add more water at this stage? Thanks!
You should be able to just mix it in, but I have no idea how much, because I have no idea how much you lost!
Ok. Thanks. I should have mentioned I’m also using a bread dome ceramic vessel to bake the bread. Now that it’s been in the fridge for four days the remaining dough will be tasty no matter the texture. I think what was most obvious to me is that the dough once combined was never “stringy” or “stretchy” like it looks in your photos. I think I’ll use the mixer rather than my hands the next time I mix the dry in with the wet ingredients. And I’ll look for flat options for today’s bake.
Once you get the hydration right, everything will follow
I live in Colorado, tried the master recipe for the Boule bread multiple times. I followed the recipe and each time when I baked the bread, it did rise, but when I portioned it to be baked and let it rest before baking it didn’t rise at all (which you communicated in the book), but it was very dense and felt like a “hockey puck”, very hard to cut too. I couldn’t make it look like on the cover of your book GF Artisan Bread in 5 minutes a day. Do you have any suggestions?
Are you making any substitutions at all, including in the flour-brand? How are you measuring? Are you using a stand mixer (better results)? Does the dough look like it does in this video? https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video/ Also, what altitude are you at?
Hi Jeff,
thank you for your reply. I use the Bob Red Mill 1 to 1 gluten free flour. For the yeast I use Bob’s Red Mill active dry yeast. I use a stand mixer and I followed the measuring instructions from your book, using a knife to top off the measuring cups. I watched the video that you attached and the dough looks like in the video.
We are at 6,035 feet altitude.
Ah, that explains it. I never got good bread results with the Bob’s Red Mill GF pre-mixed product (known as “1:1”), and had the same experience with all the other commercial pre-mixes. They’re meant for cookies and sweets, not bread, which needs a level of structure that these don’t provide. That’s why I developed the custom mixes, which yes, are based on Bob’s flour products, but the content and proportions are not the same as the commercial pre-mixes. As you see in the book–I don’t use 1:1 GF flour or any other mix, you have to use my approach on pages 59 through 62, or you get hockey pucks, as you’ve found.
Great, I will go by the custom mix in the book then and no longer use the Bob’s Red Mill flour mix. Thank you so much for the quick response, Jeff.