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
Hi Kaeli,
it is just fine to leave the dough in a room that is 5-10 degrees C. When you allow the dough to rest before baking you will need to let it rest longer than we recommend in the book because your kitchen is cooler. I’d say 2 hours or even 2 1/2 would be better. If your dough is still cold to the touch and very dense then you need to let it rest longer.
Instant yeast works beautifully.
Thank you! Zoë
Hi Kimberly,
You have not damaged the dough in the least. Having the dough in a cold environment will work wonderfully, but it will just take much longer for the yeast to do its work. It will probably take overnight in the refrigerator for the yeast to do what they normally would on the counter in a couple of hours. No harm done!
Enjoy your bread! Zoë
I haven’t been on your website for a while so I’m a little out of the loop. I thought I heard that you were publishing a new book with more whole grain and whole wheat recipes. Is that true and when will it be coming out?
I love your first book! It’s changed the way I make bread and all my friends are always asking for my recipe! 🙂
Whew!! Thank you so much Zoë! I’m going to attempt to make one of your beautiful bread wreaths for Easter.
Thanks again!
Kimberly
Hey you two! Will your recipes and techniques–which look brilliant–work for folk on a gluten-free diet? Yikes, I know. As you positively live in the bread world, do you have any input on alternative flour sources here for celiacs who very much miss good bread?
Hi Naomi,
The rumors are true, our new book is coming out in October. It is the same quick concept but dedicated to whole grains and healthy breads.
Thank you for sharing the bread with all your friends!
Zoë
Hi Arah,
There will be an entire chapter dedicated to gluten-free breads in our new book that is due out in October!
Thanks, Zoë
Hello, I purchased your book and have been making the basic recipe for a couple of months now. I have 2 Pampered Chef rectangular stones that I’ve had for about 6 years and are quite well seasoned. Just recently and within a couple of weeks of each other, they cracked completely in half while baking the artisan bread. I had checked the temp with a thermometer and added the 1 cup water to a pan below each and everytime. I can’t understand why they broke and am wondering if anyone else has had this problem? Thank you.
Just wanted to say how much fun I have been having playing around with the recipes in your book. Almost 30 years ago, I followed a quick mix-all-then-retard bread method that was popular in Farm Journal publications of the era. I would invariably add too much flour, and tend to over-work the dough prior to baking, resulting in dense breads. While we lived in Quebec, and Vancouver, I noted that the local “pizza stops” handled their dough much like you suggest. Your book has transformed my bread making from fear, to utter simplicity. Thank You…!
Cathy: We’ve had best durability results with the half-inch thick stones, the thinner ones don’t seem to stand up to repeated frequent use (I bake every day, sometimes twice).
Randi: Very interesting story, would love to see those old Farm Journals.
This newbie can’t wait to find your book! However, I’m trying to piece together a budget as to the must-have tools and accessories I’d need to get started. I see the amazon.com widget for ordering supplies. However, I try to shop locally whenever possible. It would be nice to have some price comparisons, too. Plus, I’d like to get started soon.
Thank you!
Tom
First, I love the book and the bread. My first loaf was wonderful, no trouble with it at all. I do have a question/request. Take your time replying.
Due to dietary concerns, my husband and I won’t be able to eat bread like this very often, we usually have to buy low carb specialty breads to be able to enjoy it at all. We splurged on your bread, but can’t have it often.
Our low carb bread machine bread recipe has the following ingredients in it, and we would love to have it adapted for using your method, is this possible?
1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar *
1 1/8 cup “baby bottle warm” water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Splenda
1 cup vital wheat gluten flour
1/4 cup oat flour
3/4 cup soy flour
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran
Can’t wait for the next book!!
Thank you!
I wanted to take a moment to comment on your book. I purchased it last Friday, read it that night and went to the store on Saturday morning. In total, including the book, I’ve spent less then $100 to get everything required. Saturday night I baked a loaf of bread that just blew my mind. I’m a guy!!! I can BBQ and I can make sauces when pressed but I never would have classified myself as a “baker” let alone a bread baker!!! The fun and excitement I had over the weekend baking 3 loaves of bread and 2 baguettes was worth every penny I spent and since the book, stone, peel…are all permanent additions to my kitchen the initial cost is priceless. Thank you for this incredible new talent you have provided me. I can’t tell you the absolute joy your book has brought to my family and me. I nominate you two for the Nobel Peace Prize and I’m confident your current and future readers will follow suit. Thank you, thank you, thank you. S
I just got the book as a wedding gift (love it, although I’ve only tried the master recipe so far). My question/challenge for you: Borodinsky Rye. My soon-to-be husband is Russian and Borodinsky Rye is his favorite bread. It contains treacle and malt rye. (I’ve never attempted to make it, five minutes or otherwise.) But I though I’d put the challenge out there, because it is supposed to have a distinct taste, and people who eat it tend to be picky about it.
Hi Tom,
You can get started with very basic materials listed in the book and then add things as you get more involved in baking bread. Really if you have an oven, a cookie sheet and a large bowl you are all set to bake a loaf of bread.
Hi Joan,
We have heard from so many people that are on diets like you have mentioned. Some for medical reasons and others for lifestyle choices. The good news is that Jeff and I are working on a book that features many recipes that should fit your diet. It will be out in October of this year.
Hi Stefan,
Thank YOU!!! What a wonderful weekend you had, my favorite kind. I’m so glad you are enjoying all of the bread.
Hi Sarah,
You may just see a post about the Borodinsky rye. We’ll do some research and see if we can’t come up with something. It may take us some time, but we love a challenge! 😉
Thanks for the great questions and the nomination!
Zoë
Hello, I have a question about the Buttermilk Bread recipe on pages 207-8; there are two baking temperatures mentioned – 375F and 350F; which one do I follow? Thanks 🙂 P.S. Wonderful book!
If we don’t have room in our fridge for a 5 qt. container, can we divide dough between two oiled large zip lock bags? And, because the dough is divided can the bags be closed? or would it be better to cover with another zip lock bag? is the reason for loosely covering container so that the dough may rise above the rim without being forced to stop at cover? Thanks.
Hi Kathryn,
The loaf baked in a loaf pan without steam is done at 350 degrees. loaves made with this dough that are baked on a stone and with steam added are done at a slightly higher temperature. They are generally smaller loaves and bake for less time.
I hope this clears it up for you!
Hi Carol,
You can store the dough in a large zip lock bag after the initial 2 hour rise. If you were to allow the dough to rise in the bag it would most likely bust out and get all over. Just be sure when you use a bag that you leave lots of space for the dough to rise.
You also want to leave the bag open just a 1/2-inch for the gas from the yeast to escape.
Enjoy! Zoë
I love the book and the bread is amazing! I am baking a bunch of loaves to take to a school function. The bread needs to be there early, so I am trying to figure out the best time to bake(since I don’t really want to wake up at 3 in the morning!). Will the bread still be fresh if I bake it the night before? If so, what is the best way to store it overnight? Could I put it in ziploc bags to keep it fresh, then pop it in a hot oven in the morning to crisp up the crust? I’m not sure if this would work.
Or, am I better off to bake ahead of time and freeze the loaves? If so, how do I go about thawing and reheating the bread. I want it to be as fresh as possible when I deliver it. Thanks for any input, and thanks for a wonderful book!
The bread is OK the night before, but you’ll notice a difference in the crust and the interior. Generally, it won’t be crisp (if you were able to achieve that in the 1st place). I generally like it best if it’s in the open air overnight, not in plastic. You could try the parbaking method (page 24 in the book). Freeze the parbaked bread, rather than fully baked.
I wonder what adjustments need to be made when using SAF instant yeast as opposed to active dry yeast. Need less or more, add in different order? I note that the package of SAF instant yeast says not to add it to water for some reason.
SAF is fine, don’t change the measurements. I wouldn’t worry about the question of when exactly it hits the water. I think what they may have meant is that because it’s INSTANT yeast, it doesn’t need to be pre-dissolved (though it turns out that this is true of any yeast in our method).
Hello jeff and zoe…just finished my first bake of the master recipe…family think I’m no longer a nut case. Really good results. We plan to have a cookout next weekend and would like to use the dough to make hamburg buns; I have a 6 place hamburg bun baking sheet. Would you recommend using the master dough or another mixture?…steam or not? we like hearty buns and frequently use store-bought kaiser rolls. Thans for your extraordinary efforts “after the sale”.
Hi Tom,
I usually use the buttermilk bread or one of the enriched doughs for a softer hamburger bun. if you want something with a little more tooth to it, you should check out one of these bun posts: https://artisanbreadinfive.com/?p=536
or
https://artisanbreadinfive.com/?p=544 with
https://artisanbreadinfive.com/?p=562
Thanks, Zoë
Made your semolina dough and it was excellent. Would love to try the Kaiser Rolls. Which recipe would be best for that and how long do you bake them. I do have the kaiser stamp. Thanks again for a great book.
Carol: I did a Kaiser roll post at https://artisanbreadinfive.com/?p=544, check it out!
Hi there,
Will you be putting nutritional information in your new book (and,maybe on the website for the original book)? I would love to know the fiber, fat, calories, etc. for portion control. I’m sure that would help me not eat an entire loaf in one day b/c it’s so delicious~! 🙂
Thanks,
Nikki
Nikki: Unfortunately, it’s not looking like the publisher will cover the cost for that analysis.
Best bet: assume that whole grain brewad has about the same calorie load as white (sadly, true). But fiber is about 2 to 4 times as much, and vitamin picture much better too.
I gave some bread dough mix to a friend and oops, she mixed it and left it out for 12 hours, is it still good for her to use?
Also, I was wondering what you think the refrigerator life of half whole wheat and half all purpose dough would be? Thank you for all your recipes, pictures and support with this website!
This happens to us from time to time– it’s fine, though it might not last as long as other batches in the fridge.
The 50/50 WW should go 7 days in the fridge, see what you think.
Is anyone using the ABin5 method on a commercial level? I’m considering a new small business venture that would serve fresh baked bread. I know the recipes can be doubled, but can they be quintupled or sized even higher? What other production considerations might there be?
This may be stupidly basic, but I tried to Google this and couldn’t find an answer. Why do bread, bagel, etc recipes specify a wooden spoon?
I’ve made a bunch of batches of bread using your method, but my last one was in the refrigerator (for six days I think) with strawberries, and both the dough and the strawberries fermented. Is that just a reaction of the fruit with the bread yeast? If so, do I need to worry about it with other fruits? We haven’t had to worry about it all winter because we just had oranges and apples.
hi-we have made this bread for a while now and i still think the crumb is too dense, not pound cake dense, but close to it–is there something i can do to lighten that–otherwise, the bread tastes fabulous and the colour etc., is great
w
Hi Niko,
Yes, there are several small bakeries and B&Bs that are using the method to bake their breads. I think as long as you have the space for larger buckets you will do just fine by increasing the dough.
Hi Kristyn,
It is more that you want to use a sturdy, non flexible spoon. It can be whatever material you want.
Hi Kerensa,
Yes, fruit’s sugars will cause an acceleration in the fermentation. you could mix a dough without the fruit and then fold the fruit into the dough when you want to bake it.
Not all fruits break down at the same rate, berries will break down the dough more quickly than dried fruits.
Hi Wayne,
Have you read this post yet? https://artisanbreadinfive.com/?p=141
Let me know if that helps. We can take it from there!
Thanks, Zoë
yes, i believe that helps–i will let you know how it turns out with more care and precision
thanks very much
w
I wish you folks would come to Chicago!
Chicago should (eventually) happen, we hope to be on WGN again; we were on last June with Micah Materre.
Keep us posted!
My crust is way too hard. I don’t even use the steam method – the last time I made a loaf I had to throw it out because my bread knife would not even go through the crust. Any suggestions?
Susan
Now that summer (and hot weather) is almost here, is there a way to freeze the bread dough so I can keep it for a while and not have to bake in really hot weather?
I wish there was a way to search your website easily for answers to questions like these. Thanks.
Jenifer
Susan: Steam makes for a thinner, crackly crust. Baking w/o steam, especially if using much in the way of whole grains, makes for a thick hard crust. Go for the steam, as in the book or one of the alternatives we described in:
Baking in a Dutch Oven: https://artisanbreadinfive.com/?p=552
Aluminum Roasting Pan for Crust: https://artisanbreadinfive.com/?p=510
Cloche baking: https://artisanbreadinfive.com/?p=566
Jennifer: Our doughs freeze pretty well, but try to limit it to 2 weeks, 4 weeks the max.
Jeff and Zoe, I absolutely love your bread book and am looking forward to your book specializing in whole grains. Does this new book contain a recipe for a whole grain biscotti? I know there are many of us who would love a recipe for this! Thanks for a reply.
October 6-10,2009, I will be participating in a retreat on Madeline Island. Last year I shared the concept of AB5 with
the other participants. Was a great success! This year I would like to be able to share ideas from the new book.Any chance of seeing it before October 6. Thanks!
Hi Janet,
Thank you for the note and we are excited for the new book to hit the book stores in October.
Tell me more about the whole grain biscotti that you are looking for. Is it a savory or a sweet? Is it made with yeasted dough? I’ve never heard of a yeasted biscotti. Sounds very intriguing.
Thanks! Zoë
Hi Marilyn,
Thank you for spreading the word about the book. We are so glad that you are baking and enjoying all the breads you bake.
Our new book is due to come out on October 13th. Our last book actually hit the book stores a week early so it may just be available for your event???
Thanks, Zoë
Hello! loving the book (and buying King Arthur flour in bulk, now — the whole family is gaining weight, but is very happy)
My question is about the bagels. they rise nicely in the water bath, but by the time I get them through the oven, they have collapse and look a bit like road-kill. with the cinnamon and sugar I sprinkle on them, everyone eats them anyways, but they’re pretty ugly. what am I doing wrong?
Nita
Zoe, the whole grain biscotti recipe I was hoping for would be a sweet one probably leavened with baking powder or baking soda, not yeast. . Since your “Zoe” site included a biscotti recipe with all purpose flour, I began wondering about a whole wheat one instead. Do you think white or red whole wheat flour or whole wheat pastry flour could just be substituted for all purpose flour in a biscotti recipe with good results? Thanks for a reply!
Nita: Try a longer rest time for the bagels, maybe 40 minutes. The other possibility is that you need a stiffer dough– that’s why we called for bread flour, just to confirm that you’re using it.
I’m new at using your Master Recipe… the results have been very tasty.. the loaves never last more than a few hours but I do have problems with size and shape…
My question relates to high-altitude baking… I live at about 5000 ft. in the southwest… should I be making some adjustments in baking time and/or temperature? Or should there be an adjustment in amount of ingredients? I want to continue to make these loaves since my friends and grandkids love the taste but I would like them to be more consistent and more pleasing to the eye…