Q&A MISC. Bread Questions
Until we can figure out a more sophisticated way to handle your feedback, your praise and your questions, we hope the following series of Q&A posts will help. Our goal is to get a conversation going about a particular topic in one location. Hoping that it will be easier for you to follow and get the information you need to bake gorgeous bread.
If we haven’t started a thread on the subject you are interested in then leave it here and we can create another post!
Thank you so much for all of the conversation. We enjoy it immensely and are learning so much from you all!
Zoë and Jeff
Tommie: Check out our high-altitude posting at https://artisanbreadinfive.com/?p=144 and let us know how it goes.
Am wanting to add herbs to my bread and occasionally some cheese – can I do this when I mix up the master batch or do I need to add it when I pull it out to bake?
Herbs would be dried or fresh.
Thanks!
Either way works. Herb instructions are just after step 10 in the book; then there are two cheese breads in the book, cheddar and feta. Jeff
You must have some info about making partially whole grain hamburger-style buns by now but I can’t find it. Please send me the link.
2 weeks after ordering my book online, and now I finally have it! Plenty of inspiration there. I have a question, on a couple of occasions I have made smallish rolls, and they have risen nicely, but when I have slashed them before baking, they have collapsed then not really risen much in the oven. What have I done wrong? The dough was about a week old.
Hi Nina,
I’d start with the light whole wheat or the Chris Kimball whole wheat and form like buns. Make them a little larger and flatter than these buns:
https://artisanbreadinfive.com/?p=443
Hope this helps! Zoë
Hi Sharon,
Thanks for trying the bread!
How long are you allowing them to rise? It sounds like they may be over proofed, which means they don’t have anymore gas once they get to the oven and won’t rise.
Here are a couple of posts on making rolls:
https://artisanbreadinfive.com/?p=443
Thanks, Zoë
https://artisanbreadinfive.com/?p=536
I have a convection oven and I’m wondering if I need to make any adjustments? I baked my first loaf using the bake cycle instead of the convection cycle. For some reason my oven runs about 50 degrees too cold when I use the bake option. I don’t have that problem with the convection part of the oven. So I’m wondering if baking in a convection oven makes much of a difference. I do know that it will bake 25% faster. Any help would be appreciated.
Just decrease the temp by 25 degrees F, and use a thermometer (not the oven’s) to determine if things on on-temp. Otherwise everything’s the same. Convection seems to brown the breads better.
Hi all,
Firstly, I love this book. I’ve been baking bread everyday..trying to control myself but its not working so far! Anyway…here is my question, my dough is not sticky when i pull it out of the container in the fridge. It just kind of clumps/breaks off. First i thought it was bc I was using whole wheat flour, but i just used all-purpose flour and the same thing happens. Do you have any suggestions as to what is going on. I see some other ppl had the same problem but i didnt find an answer. I’m wondering if too much air is getting into my container? At first i was using just a bowl covered with a plate. Then I was using a tupperware with a whole in the cover… (trying to keep it not air tight) Anyway, Im gonna try one of those sterlite side-snap containers n see if that makes a difference. Ok, if u have any suggestions, pls help, because so far the bread also isnt rising as much as i’d like, the crumb is a tad dense, wholes not so big. Pls help.
i wanted to try your methods, but have celiacs disease. do you have any recipes or experience using your methods with gluten free flours? this type of artisan bread is something you just cant find in the gluten free world and it would really be a remarkable thing to be able to bake, but im not sure its even possible. thanks
Makeda: Assuming you are using unbleached all-purpose, sounds like you just need to make the dough a little wetter. Maybe an extra quarter-cup of water. Also see our posts on denseness: https://artisanbreadinfive.com/?p=141
Patty: Our next book, Healthy Bread in Five Minutes a Day, will include some gluten-free breads, so stay tuned for our release date in the fall!
Thanks Jeff,
Actually, I thnk my dough was too wet, maybe somehow i dont have the scoop n sweep method just right. The dough is very wet, its so wet that when I first mix it i can mix it all my hand with a wooden spoon and i checked it after 2 hours and as soon as i touched the dough it deflated and while it was stretchy, it broke off and was not stretchy enough to need to be cut-this is exactly how it is after refrigeration. So, this time after 2 hours i mixed in some more flour. Some hours later the dough was stretchier, but still not so much so that it needed to be cut. I just added some more flour and i will check it again to see what is going on. The bread i have made made comes out delicious, but it is not stretchy requiring cutting at all. I pull and then it breaks off. If u know what i could b doing wrong, do tell. otherwise ill keep u posted.
hi jeff,
my dough was a little stretchier, but not enough. i just watched some videos of you on you tube and my dough is much wetter than what u had. i am now adding a little more flour, again… now im wondering if im having problems bc the water i used to begin with was pretty warm…not hot…but sort of baby bottle warm to the wrist. ok..im adding some mroe flour, and then i’ll try to mix up another batch of dough in a day or so (if i can wait that long) and use cooler water… could that be my issue… my dough has lots of air holes after the first rise, but once i grab it the stretch soon breaks apart and it is still very wet..not stretchy. ok…sorry for bothering u but i really want to get this one right. in the meantime, the bread im making with this less than perfect dough is still delicious! thank you.
Hi Makeda,
What kind of flour are you using in your dough?
The temperature of the water should not make a difference as long as it is not HOT.
The wetter the dough the more stretchy it tends to be. That why I am wondering if you are using a very low protein or bleached flour. What you are describing can also happen if you are using whole wheat flour.
let me know what kind of flour you are using and we can go from there.
Thank you so much for trying the bread and we will get to the bottom of this!
Zoë
Hi –
We have a fruit/vegetable market near here that sells a lot of imported (interesting) things. Their flyer for this week is advertising wheat flour imported from Poland. What are the chances that it is like our whole wheat flour? The price is so good (88 cents for a little over 2 lbs – it’s actually done in kilos) that I’m wondering if it’s worth a shot. I make so much ww bread and I am on a very tight budget. What do you think?
Hi,
So, i kept adding flour and that solved the problem. i then baked my bread at 500 on my oven (which is prob really 450) I think when scooping (out of the bag of Pillsbury flour) i was under/over measuring the flour drastically. after adding a bit more flour the dough became stretchy and held together so that I had to cut it off as opposed to stretching and then just ripping off itself. it was definitely too wet before. So, i think the problem is solved… The bread cloaked well, it had a beautiful color, and nice big air holes inside. It even made that crackling sound u guys talk about. This just proves that scooping out of the bag of flour isn’t a good way to measure. Bc of the angle i think i just really, really got an off measurement of the amount of flour i was putting in. Again, THANK YOU for this book!
Suzan: I’d think it is worth a try. You can always just adjust the water content, or consider VWG; see our post on whole grains https://artisanbreadinfive.com/?p=142 and our upcoming book on the subject coming out in the fall. Stay tuned.
Makeda: I’m so glad we worked this out — between the three of us 🙂
I’ll give it a shot. BTW, I am using VWG and I added lecithin to the batch I made up this afternoon. When I used to use the bread maker, the recipes said to add both. Since I still had some left, I figured I’d give it a try. I didn’t have to adjust the water. I’ll let you know if it did anything to the 100% ww recipe.
What about us celiacs who cannot eat wheat/gluten? Has anyone made gluten-free dough and breads? I miss bread baking and eating!
Liza: Our upcoming book will focus on healthier ingredients and will include a chapter on gluten-free breads.
Hi Zoe and Jeff,
Firstly,like everyone else, thanks so much for your contribution to the bread world. I have never dared go near making yeasted breads before; what you have done delightfully opens up this whole realm.
I have discovered that regular commercial dry yeast has genetically modified material in it unfortunately. Since we are all getting enough GMO’s in our foods these days without even realizing it, I decided I don’t want to intentionally put GMO’d things in my diet. There is one yeast made by Rapunzel, Rize, BUT it is relatively expensive to use on a regular basis. So am wondering if there is any way to do your brilliant method but incorporate a sourdough starter that I would continously cultivate at home.
Many many thanks,
Swanzie
Swanzie: Can’t comment on the health issues here– I definitely think we need much more research before drawing any conclusions at all. But…
You can definitely use a continuously-replenished sourdough starter based entirely on airborne yeast and bacteria. Use any of the various methods out there that you’ll find in books– there’s not enough space to go through it here. Substitutute about a cup and a half of activated, replenished starter for 3/4 cup of flour and 3/4 cup of water in our recipes. Most starters, after replenishment, are about half water.
It takes some doing to learn the method, and the dough doesn’t keep as long (7 days max before the bread gets overly dense), but the flavor is wonderful.
Hi! I was wondering if you’re going to do a feature article on pizza anytime soon? I’ve been experimenting very successfully with different doughs and techniques (one really good one borrowed from Cook’s Illustrated), but I didn’t want to post out of context about it. My pizzas have been turning out great and it’s such a fun dinner to make for friends.
I am wondering when there will be a cross reference available for the bread recipes. I would have a list like…
If you have made the boule, you could make these recipes….
Sometimes I look thru the recipes and think “I want to make this” but I have the wrong dough available at the time. So I end up making the same recipes each time I make a dough.
Thanks.
Sandy: Pizza? Check out https://artisanbreadinfive.com/?p=237, https://artisanbreadinfive.com/?p=248, and https://artisanbreadinfive.com/?p=267
Monica: You’re not the first with this suggestion. We’re trying to convince the publisher, but changes cost them money…
Is there a way to “save” dough that is too wet? I made the Roasted Garlic Potato Bread, and I must have missed a bit of flour or something, because it is very wet and there is actually liquid moving around on the bottom of my container (I’m pretty sure I mixed it right, but it’s separated now). Can I save it, or should I toss it?
I have an electric oven. What do I do about adding the moisture since I don’t have a broiler pan?
I have a flour mill and grind grain each time I make bread. I just bought your book to learn about bread in five minutes. I am impressed with all the recipes. I know I have to add gluten to the recipes I have been using. Is there anything else I should do inorder to use your recipes.
Thank you
Marilyn
Hi MommaBlogger,
It is not at all ruined! You can add more flour to the dough at any time. After adding the flour you just need to let it rest again for a couple of hours. This time it can be on the counter or in the refrigerator.
Thanks, Zoë
Hi Judi,
There are several ways to add steam. If you don’t have a broiler tray you can use a cookie sheet that has sides. Anything that can hold the water that is NOT glass.
Or you can try one of these alternative methods:
https://artisanbreadinfive.com/?p=566
https://artisanbreadinfive.com/?p=552
https://artisanbreadinfive.com/?p=510
Thanks, Zoë
Hi Marilyn,
How wonderful that you are grinding your own flour. All of our recipes are made with commercially ground flour so it may be finer in texture than what you are getting. I think the addition of the vital wheat gluten is going to be very helpful to you.
Our next book is dedicated to whole grains and you will have many more options for your home ground flours.
Thanks, Zoë
Sandy: Pizza? Check out https://artisanbreadinfive.com/?p=237, https://artisanbreadinfive.com/?p=248, and https://artisanbreadinfive.com/?p=267
Jeff: Thanks for the links. I’m strickly an oven-girl, though. Live in an apartment with no access to the outdoors, meaning no grill. Can you think about starting a discussion of oven pizza baking? I think it will be of great interest. Thanks!
Sure, why not? It will be back-dated to May 11 (don’t ask, technical reasons). It might not get a lot of traffic as the weather warms up. That’ll be up in a few minutes. Jeff
Is it possible to add eggs to a recipe that doesn’t call for them? I am tweaking the Broa recipe, and wanted to add one or two eggs, but I’m not sure how to adjust the liquids. I replaced 1/2 cup water with 1/2 cup honey, and added 2 ears of corn, but I’m not sure about adding an egg or two.
Thanks 🙂
Sure– an egg’s volume is about 3 tablespoons, so just replace that much water per egg. You may need some trial and error, but it sounds like a wonderful recipe.
Thanks, I’ll try that next time if this batch doesn’t work out. I’m making a version of Hi-Rise’s Corn Bread from the Artisan Baking book. I tried it without the egg today, so we’ll see how it turns out. I love that bread but it does take much more time and energy, so a quick version would be awesome 🙂
First try worked out great with the changes, but I think I’ll still try another egg, and maybe a little more honey.
Yesterday as an experiment (didn’t want to turn on the oven), I made a personal size pizza in my 12-inch covered skillet. I sort of tweaked the naan technique, using olive oil in the pan and brushed on the top of the crust. It really came out great. Different than the same dough made in the oven, but wonderful nevertheless. Also, I used a combination of King Arthur’s Italian 00 flour and durum semolina in the olive oil recipe. Best crust yet, both in the oven and stovetop.
Glad to hear it. I’ve done this and like the results too!
Hi
I was wondering if there anyway we can make bear claws from you brioche dough and how do we do that?
Do you have a quick directions on how to make them?
I have been craving them so much and would love to make my own
thanks
lynne
Hi Lynne,
Bear claws are a great idea for a post. I think I’ll make them this week and I’ll get a post up ASAP.
Thanks, Zoë
Zoe–a bear claw post—that would be so cool
Thanks so much and I cant wait to read it and make them!
Thanks
Lynne
Hi,
several of my family members are sensitive to wheat, but do well with sprouted spelt flour which I sprout and grind myself. Do you have any suggestions for adapting your recipes to spelt?
Thanks,
Bianca
We use quite a lot of spelt in our upcoming book– look for it in stores starting 10/27/09. It focuses on healthy ingredients like whole grains, fruits, and vegetables. There are even some gluten-free recipes in the book. Still a work in progress! Jeff
i was curious what other non-plastic containers would work to store the dough in the fridge? please let me know!
thank you!!
ali
I’ve used stainless steel cookware and ceramic bowls or crocks, both of which worked great. Anything lidded (but don’t make an absolutely airtight seal). If it doesn’t come with a lid, cover with plastic wrap. Towels allow too much drying of the dough surface, so don’t use that as a cover.
I love the book and have made several recipes. I wanted to try the English granary bread. King Arthur no longer carries malted wheat flakes. Where can I order them? Also KA lists diastatic and non diastatic malt powder. Which one do I need?
I want to bake 2 loaves at once. How can I do that? Do i need more water for more steam or modification to the baking method is needed? Look forward to hearing from you. I was given the book as a gift and i think it is a lot of fun and very good results. Thanks for putting this all together for the “baking public!”
Hi Gary,
I bake several loaves at once all the time. There is nothing to do but make sure the loaves have enough room on the baking stone. You do not need additional water for steam.
Have a great time and enjoy all the bread! Zoë