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.

Questions are answered here on the website within 24 hours, often with a reference to a page number in our books where possible.  Please remember that the blog is moderated, so your post may not appear until I’ve read and approved it; this can take 24 hours.

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6,789 thoughts to “Ask a Question”

  1. Sorry, I wanted to add: I’m not really trying to make a hamburger bun with a crusty crust, so that’s why I wasn’t sure the steam issue was my problem. I will be trying that, but wondering what else I might be missing. Thanks again.

    Reply

  2. Agh, another question! I don’t know how I’ve never noticed that your website recommends RedStar Platinum yeast before…I have quite a bit of other-brand rapid yeast, and in fact just bought a brick of SAF Red Instant Yeast for when that’s gone. Am I going to be able to use these? Does the Platinum make a major difference? Thanks YET AGAIN. 🙂

    Reply

  3. I have both 5 minutes a day books and can’t find a recipe for Squaw bread. Does it not lend itself to the slow fermentation process?
    Thanks,
    Rory

    Reply

    1. Hi Rory,

      I answered your last inquiry, did you not see it? Here it is again:

      Yes, I am sure it will work, but we’ve just never developed a recipe for it. So many wonderful breads to recreate.

      Cheers, Zoë

      Reply

      1. Hi Zoe,
        I must have checked just before you replied, and then today you started off with current posts. I appreciate your answer and will certainly try one of my favorite recipes with your method.
        Thanks,
        Rory
        P.S. I’m not the most computer literate, and probably just didn’t know where to look for the post.

      2. Hi Rory,

        This thread has so many conversations, so things do get lost in here. If you try the bread, please report back how it goes. We will post about it if we develop a recipe as well.

        Thanks, Zoë

  4. How would you adjust the master recipe in “The New Artisan…” to use T55 flour?
    I tried it using the instructions and while beautiful to look at and very tasty, it had a relatively dense crumb (no holes).

    Reply

      1. I’ve never tried it with regular AP flour. I have a lot of T55 and just purchased your book so this was my first try. I made a 2# boule with it and I let it rise for 50 minutes I think. Perhaps a longer rise or maybe more water? Do you know the protein percentage of T55 flour? It doesn’t say on the bag (from Moulin d’Auguste mill in France).

      2. Hi Steve,

        Although it is a different flour, because it has more minerals in it, the protein is still about the same as all-purpose flour, which is about 10%. There will be subtle differences in how it behaves. You should try letting it rest longer, especially if you are making a 2-pound loaf. I would let it rest for about 90 minutes after it is shaped, unless your kitchen is very warm.

        Thanks, Zoë

  5. Hi, I was wondering if I can make dinner rolls out of the 5 Minute Artisan Bread recipe, if so, how long do they need to rise and how long to bake? Thanks! Terri

    Reply

  6. Hi Zoe,
    I made a cauliflower mash. Can you subtitute it for potato in the potato bread? Would it change the texture/flavor too much? Do you see ant benefit?

    Reply

    1. Hi Drew,

      Potato is a starch, so it will add some body to the dough. Cauliflower will add flavor, but it will make for a very loose dough. You could try adding just a 1/2 cup to the dough and see if you like it. You may have to add more flour to compensate. I’d start with a half batch to make sure you like the flavor and texture.

      Let me know if you try it.

      Zoë

      Reply

  7. How can I get more rise, beyond using eggs and a narrower and taller size loaf pan, baking at 5000 ft altitute?

    Reply

  8. Excellent book!

    A brewer recently gave me some spent grain. Have you used this before? Do you have advice on how to incorporate it into recipes?

    At the moment, it is frozen and not processed into flour.

    Reply

    1. Hi Troy,

      I have not tried this, but I know some of our readers have. Are you planning to grind it into flour or use as is?

      Thanks, Zoë

      Reply

  9. I have you lasted B5 book and I have read through the FAQs, but can’t seem to get a good answer about the use of spelt flour. I would like to try your master recipe with a 50% switch out of white to whole spelt flour, will it work the same not being wheat? I also was curious if I could you white spelt in place of white wheat? I know it has less gluten, so what’s the best compensation and combination to use to get the best bread? Lastly, I live in Spain and we don’t have AP flour…what would work best in it’s place?

    Reply

      1. thank you! just for clarification…i can use the recipe provided to make peasant bread and not english muffins, right?

        and for the question about AP flour…is there a good/reliable definition of it somewhere that i can use to try and figure out what is close to what we have here?

      2. Hi m.l.,

        Yes, you can use that dough for a bread as well. Because the spelt doesn’t develop as much gluten, the dough will be a bit slack compared to any of our other doughs. You may want to add a bit more flour if you are trying to make a large loaf. Try an additional 1/2 cup spelt.

        Thanks, Zoë

    1. Hi Nancy,

      If you are baking a bread that you don’t have to keep the crust crisp, you can store it in a paper bag or even a plastic one, depending on how humid it is. If you can’t finish the loaf in 2 days, then you can slice it and freeze it, which makes it easy to toast.

      Thanks, Zoë

      Reply

  11. Hi! For the Bean Muffin bread on page 272 in HBin5 it says to shape into a loaf and bake with steam. Is there any reason why I can’t put it in a loaf pan? I am taking it somewhere for a snack and have a few others in a mini loaf pan. I was hoping to make it the same size.

    Reply

  12. I am making my first bread dough with the gluten free whole grain mixture. The recipe calls for millet, which I cannot find.
    Can I use flax seeds? I am a bit worried about the dough needing more water? Better to leave them out completely?

    Reply

    1. The GF whole grain mixture calls for brown rice flour, teff, sorghum, oat flour, and xanthan gum (or ground psyllium husk). No millet. But if you mean the recipe on page 103… then yes, I think flax seeds would work, and I don’t think it’d change the water requirement. But you could also just opt to leave them out.

      Reply

  13. Hi there! I’ve recently purchased both the regular and gluten free versions of your books and I’m soooooo excited about trying all the diff varieties of breads YAY thanks so much!!

    I’ve done the master recipe for the regular version twice so far and although the bread tastes and looks amazing, the crust is too thick… I’m baking my bread in my creuset with the lid on. I don’t have a stone so tonight, I’m going to try to bake a beard on a thick cookie sheet with a pan of water in the oven to see what that does. But, if you have any further suggestions regarding the crust, they will be so welcomed! I checked the FAQs and I didn’t find anything… If there is something there, I’m sorry to have wasted your time and perhaps you can guide me there.

    Thanks again so much!!
    Stephanie, Montreal (Quebec)

    Reply

    1. Well, no question about it, our method does produce a thicker crust than traditional, drier doughs. See what you think when you do it outside the Creuset–that may actually help by allowing the crust to dry a bit sooner.

      Also, Canadian flours are higher in protein, which could be the culprit– could increase the water a bit. 1/4-cup?

      Reply

      1. Thanks much for the quick reply!
        I figured my dough may not contain enough water based on appearance so this second batch i added 3 additional tablespoons of water. I still think that there may not have been enough liquid again based on the appearance when comparing to the pic in the book( when I try to pull the grapefruit size chuck from my refrigerated batch, it is full of air bubbles and breaks instead of stretching to cut). Although I did it outside the creuset, the top crust is still too thick and hard but the bottom is good, and the inside of the bread isn’t airy enough I feel… So I will try adding the extra 1/4 cup or More in small amounts and maybe cook the bread on the lower rack for most of the time and top just for the end. FYI, I’m using Milanaise organic unbleached all purpose flour but doubt this will make a diff in your life lol! Btw, I usually prefer and LOVE the hard crispy crust of a rustic bread but this one is just a little too thick for my sensitive teeth . Thanks again and I can’t wait to try our famous Montreal bagels! I squealed when I saw the recipe ☺️

  14. Hi there, I am a UK based bread baking novice, and first found the course on Craftsy and now your new edition book. Are there UK metrics or weight based measurements given in the course or will it be a waste of time for me? Do the two (book and course) complement each other as I feel I need all the help I can get? Rather, should I get one and in that case, which would be most useful for a kitchen shy Brit? Thanks in advance

    Reply

    1. The new edition of the book has weights for every dough recipe. I’m talking about this one, on Amazon UK: https://amzn.to/1OpecPn
      Metrics are included for every dough recipe. The book and course complement each other but you can start with the book and see what you think. We have some videos (not as good, I have to say) at ouir youtube site (Youtube.com/breadin5).

      There’s also a UK version of the first-edition of the first book, but it’s less comprehensive. It also has weights (but not for water, which is something of a problem I think). It’s Five Minute Bread (different publisher): https://www.amazon.co.uk/Five-Minute-Bread-revolutionary-kneading/dp/0091938945/ref=sr_1_1?s=books&ie=UTF8&qid=1463181393&sr=1-1&keywords=five+minute+bread

      Reply

      1. Thanks for deciphering and replying to my very convoluted question. I will get started on the book but as an aural learner I am sure I will buy the course before long. I am very excited.

    1. Sure, but you might find it a bit dense. You can use it as the start of a new, fresh batch if that’s the case.

      Reply

  16. I love your bread books- have used the New version, and also just found Healthy, but wonder if I am doing the dusting of the cold dough correctly. It says to dust the dough with flour, then cut off a 1 lb piece with a knife. I do this, and it works fine, then when i go back in the bucket a day or so later for more dough the flour on it has formed a thick tough cover on the dough and when I again make a loaf that crusty stuff incorporated into the loaf as dry clumps or streaks in the baked bread. Am I using too much flour? Also, how much should I use on the lump or on my hands to form the round loaf? Thanks for these amazing books! I am successfully baking bread for the first time now, thanks to you!

    Reply

    1. Well, try to be a little more sparing with the flour. But the main problem sounds like the leathery coating you’re getting. How about the air-space above the dough–too large? Too well vented? May be drying out; could transfer to smaller containers…

      Or, paint the surface with water, using a pastry brush or your fingers.

      Reply

  17. This could definitely be the problem- I will find a smaller container. Also should remember to close the lid down well after a day or two. Thank you!

    Reply

  18. I was wondering if you’ve ever experimented with plantain flour, especially to replace the potato starch in gluten free recipes

    Reply

  19. I was just wondering… in your gluten free basic recipe, you call for potato starch. Can I substitute potato water (from boiling potatoes) for the starch? I use this in other breads with good results as a substitute for the water specified in the recipe.
    Thanks,

    Reply

    1. We have a number of gluten-free recipes in several of the books– which recipe are you using (which book and page number)?

      Reply

  20. Hi, Zoe and Jeff!

    I have a bit of old Bavarian pumpernickel dough (non-enriched; from your Healthy Bread book) sitting in a sealed bucket for about three weeks(!). Normally I incorporate old dough into new dough for your “lazy sourdough method,” but this puppy may not be a puppy anymore. No mold, just a nice fermented fragrance. Do you think I should (sadly) throw it out and clean the bucket before making a new batch of dough? Or use it in the next batch?

    Thanks, as always, for your life-changing books and bread-making methods!

    Laurie

    Reply

    1. If it were me, I’d risk it in a new batch. So long as it’s not too much, and sounds like it isn’t, you should be fine.

      Reply

  21. Loving NAB. Standard boule recipe. Unusually, my latest loaves are spreading out significantly during the 40 minutes before baking. I end up with a very flat, very wide loaf. Taste seems to be the same.Is the dough too ‘wet’? Or some other explanation/

    Reply

  22. so i have the new artisan Bi5 and have a question about using sourdough starter…i understand that i can add it (p. 46), but when you say you found you still needed some added yeast and to see the section about yeast.

    but on p.14 it doesn’t say how much you should add if you are using a starter. it’s more an explanation of using dry yeast and the variations.unless i am missing something. do you mind providing a bit more of a guide as to how much more i should add? and when is the optimum time to add the additional dry yeast?

    thank you so much. still working on my bread over here.

    Reply

    1. If you read through the whole section, you’ll see it– the stuff you need is toward the end of that section. Basically it says you can use the full amount of yeast (as though you weren’t using starter), or you can decrease it, to as low as one-quarter the usual amount of yeast. Rising time will increase with less, especially if your starter doesn’t have good rising power.

      Reply

  23. I just finished putting together the cinnamon caramel rolls. There is a ton of the caramel liquid and the rolls are drowning in it. You don’t say what size to roll the dough to, just that it be 1/8.” Can you give a size of the rolled dough and once rolled up, what width to cut each roll? Thanks!

    Reply

      1. From Zoe:

        …It really doesn’t matter. If the dough is cut into 8 equal pieces they will be the same amount of dough, just different shapes. If the rope is longer, the buns will stand up tall and you can push them down, so they aren’t popping over the pan.

        If you prefers less caramel, just put a smaller amount of the caramel on the bottom. Also, you can place the pan on a baking sheet in case the caramel runs over…

  24. Help! I seem to be in a slump. My peasant loaves are turning out flatish and sort of dense, and I’ve changed nothing. Same flour, same yeast, amount of water, etc. I’ve even let them rise for up to 2 hours. Same baking method, same oven. I’ve gotten the cloaking procedure down to around 10 seconds. I’ve tried cutting back on the water; adding more yeast, you name it. Any ideas as to what may be causing this?

    Reply

    1. Only thing I can think of: to much resting; they can spread sideways in the extra half-hour. Warmer ambient temperature? That can do the same, and we’ve had a season change.

      Reply

  25. Hi quick question. I have your gluten free in five book. I want to make the donuts using the brioche dough. In your instructions you have just roll cut and fry. We don’t need too let the dough rise after cutting the donut shapes.

    Reply

    1. Hi Fran,

      You don’t have to let them rest first. If you do want to give them a short rest, it won’t hurt and may even make them a touch lighter. You just don’t want to let them rest too long or they will be difficult to fry.

      Thanks, Zoë

      Reply

      1. Hi, thank you…. would you say around 15 twenty minutes rest for the donuts? Thanks again.

  26. Hi there, I have made your ww banana bread from hb5 (pg 200) a few times. I love that it is more banana bread than banana cake. The flavor is great, but I cannot get it to rise, even a bit. I always end up with a big flat lump of dense baked dough. Im using fresh yeast, ka www flour, and following the recipe exactly, other than cutting it in half and always forgetting to do the egg wash. Please help! Thanks! 🙂

    Reply

    1. Hi Sandi,

      This is a pretty dense loaf and the best way to get a lighter loaf would be to reduce the banana slightly or switch to using a bit of AP flour. The combo of the banana and whole wheat don’t naturally create a lot of gluten strength, so it doesn’t want to rise all that much.

      Hope that is helpful?

      Zoë

      Reply

  27. Hi Zoë and Jeff, I’ve been using various recipes from a few of your books (pumpkin pie brioche, olive oil pizza dough, etc) and have been traveling more lately for work and don’t have regular access to an oven, I do however have an electric pressure cooker. Have you tried baking in pressure cookers compared to crock pots as far as oven alternatives go?

    Reply

    1. Hi Abby,

      I have been meaning to try it, but haven’t yet. My fear is that the pressure will act to squash the rise of the dough and not be a good match. But, I’ve been wrong before, so it is worth a try. Many electric pressure cookers have a slow cooker setting, so it isn’t under pressure, which may be the way to go?

      Thanks, Zoë

      Reply

  28. Hello, I am having great success with artisan loaves (I’m using the New Artisan Bread book) but the loaf breads collapse each time I stick them in the oven. I can’t figure out why. I am following the rising times—usually I do 90 minutes. Is it just simply too warm/rising for too long? I have no idea.

    Reply

  29. I live in Utah, and it’s usually around 74 degrees in my house these days. Should I try decreasing the resting time?

    Reply

      1. We are at 4500 ft here. Maybe I am wrong about how much dough I’m pulling off and there is less than I think—so I”m rising it too long. ?

      2. Hi Kristen,

        Try letting it rest for a shorter amount of time and see if that helps. I realized I never asked which bread from that book you are making?

        Thanks, Zoë

    2. Zoe,

      I’ve been trying the whole wheat sandwich loaf bread, the one with a little bit of rye in it. I’m going to try being more concise with measuring out the dough, maybe getting a scale, and then I’ll try decreasing resting time. Thanks for brainstorming with me. I have five children and they consume four pounds of bread in about two days—I’ve been using a six quart container for the dough but I’m probably going to need a bigger one!

      Reply

      1. Hi Kristen,

        The whole wheat breads do tend to be denser, but they shouldn’t collapse. What brand of flour are you using for the dough? In our Healthy Bread book we introduce Vital Wheat Gluten to our whole grain recipes, to give them a bit more rising power. It may be something to try if you tend to bake more whole grains.

        Thanks! Zoë

  30. i don’t really understand about carmel coloring when put in pumpernickel bread is it 3 tablespoons of flour for the 11/2 tablespoons of carmel coloring?

    Reply

    1. Hi Connie,

      Are you trying to make the caramel color or do you have one that is store bought? If you are making it, I think you mean 3 tablespoons of sugar, not flour? After you make the caramel, you’ll need 1 1/2 tablespoons of the caramel for the recipe and you’ll likely have some left over for your next batch.

      Hope that clears things up?

      Zoë

      Reply

  32. Got your book as a B-day present. How would you convert the olive spelt recipe (pg.96) to a vegan version?

    Reply

    1. Hi John,

      Is there a vegan yogurt, made of soy or coconut or almonds even? As long as it is not too sweet, I think it would work nicely. If that doesn’t work, you could probably use milk made from one of those sources, but you’d want to decrease the amount by about 3/4 cup.

      Thanks, Zoë

      Reply

  33. The New Artisan Bread in Five, 2013
    Page 123, pumpernickel

    The recipe calls for “caramel color”, and I believe the recipe is referring to a powder. I’ve only been able to find a liquid version.

    How much liquid caramel color should I add?

    How much extra flour should I add after adding in that liquid caramel?

    Is the purpose of the caramel color ONLY to add color, or does it add taste as well?

    I’ve made a couple loaves already. They tasted great but the dough was not the right consistency and did not rise much at all in the oven.

    Thanks!

    Reply

    1. Hi James,

      The caramel color we call for is a liquid, so there are no adjustments needed to the recipe. The caramel adds color and a bitter note to the bread.

      If the consistency of your dough too dry? What brand flour do you use?

      Thanks, Zoë

      Reply

      1. Ah! So the recipe does call for liquid caramel.

        I’ve made a half batch of the pumpernickel on two occasions using the liquid caramel. The dough seemed too wet and didn’t rise in the oven. Other doughs work well, so the oven temp is good. And the pumpernickel dough had a nice initial rise right after making it and prior to putting it in the fridge. But it was so wet it didn’t hold any shape at all when I put it onto the baking stone.

        I use Gold Medal for the all purpose flour and Bob’s Red Mill for the Light Rye. The former has 3g protein, the latter 2g.

        Is that rye flour ok?

      3. Thanks for the video.

        I do weigh all ingredients except the yeast and, in the case of the pumpernickel, the caramel color. I make half batches of all the doughs, and my scale won’t reliably measure 5g or less.

        Let me try again. Maybe I just made a mistake weighing the water or flour the last couple times and assumed it was because of the caramel coloring.

  34. Hello, I bought the Healthy Breads in five minutes a day and I have a few questions before I start my baking journey. I have tried looking at the faq, but I think I’m still seek answers. Well, maybe I have overlooked some.

    My goal is to be able to make delicious whole wheat breads (burger buns, baguettes) Pita (hollow) and whole wheat pizza without spending all my free time on baking.

    So… The Whole Wheat Bread

    It will be very expensive for me to buy vital wheat gluten on iHerb (I can’t find it anywhere in Norway). I saw this question in the faq, but here you only used 50% whole grain. Below you wrote to use a normal recipe, switch out the all purpose flour with whole grain and then add 1/4cup water.

    I think I will use a sourdough starter. So you said elsewhere that 1.5 cups is enough (and remove 3/4 cups flour and water). You added granulated yeast as well. How much do you think I need? I noticed in another comment that he used 1/2 tbs.

    So master recipe is:
    Whole Wheat Flour 5.5 cups
    White Flour 2cups
    Yeast 1.5 tbs
    Salt
    Vital Wheat Gluten 0.25cups
    Water 4cups.

    So this is now the modified?
    Whole Wheat Flour – 5.5+2-3/4 = 6.75cups
    Salt
    Sourdough Starter – 1.5 cups
    Yeast – 0.5 tbs
    Water – 4cups -> +1/4cups – 3/4cups = 3.5 cups.

    Does this look right?
    ——————-

    I really like crunchy crusts, but I hardly think I will enjoy this on a burger bun. Is there a better recipe/way of cooking for burger buns?

    How do one make a thin pizza? Are adjustments needed here?

    I have a baking steel, do I need to adjust cooking time? Or is the only benefit shorter warmup time.

    Thanks for help.

    Thomas.

    Reply

    1. Hi Thomas.

      Here are the answers to your questions in the order you’ve asked.

      1. Vital Wheat Gluten: If you can not find vital wheat gluten, you will need to adjust the hydration of the dough, as described here: https://artisanbreadinfive.com/2014/09/18/whole-grain-loaves-without-vital-wheat-gluten-and-highlights-from-the-mill-city-bread-festival The dough will be a little denser over time without the vital wheat gluten, so you may want to use the dough within 7 days.

      2. Whole Grain Breads: If you want 100% whole grain breads, you will need to increase the water as you suggest. If you are not using vital wheat gluten, these doughs will again be a bit more dense than if you use some white flour. You will want to bake within 5 to 7 days of making the dough.

      3. Sour Dough: The calculation for the sourdough bread seems just right. If your starter is particularly wet or dry, you may need to adjust slightly. You can use no additional yeast or you can use the full amount of yeast, it is really your preference. The less yeast you use, the longer you have to wait for the dough to rise. If you use the full amount of yeast, your sourdough is really just acting as a flavor booster and your dough is not relying on it for rise.

      4. Burger buns: I would use the challah or brioche dough for the burger buns. They are a softer dough and work well for buns: https://artisanbreadinfive.com/2010/03/16/suvirs-lamb-burger-on-a-sesame-seed-bun

      5. Thin pizza: https://artisanbreadinfive.com/2015/02/05/cracker-crust-pizza-youll-need-this-french-dowel-rolling-pin-giveaway

      6. Baking steel: https://artisanbreadinfive.com/2014/04/22/pizza-on-a-baking-steel-giveaway-baking-steel-and-a-copy-of-our-pizza-book

      Hope this helps! Zoë

      Reply

  35. I do use weights to measure all ingredients, except the yeast and, in the case of the pumpernickel bread, the caramel color.

    I always make half batches, and my scale won’t reliably measure 5g or less.

    Thanks for the video on shaping wet dough. Let me give it another try. Maybe I am making a mistake weighing somewhere.

    Reply

  37. I want to take some dough with me on a trip, about 5 hours away. How do you recommend transporting it?

    Reply

    1. Hi Annie,

      I’ve done this many times and just put the container in a cooler with other cold foods and ice packs.

      Enjoy, Zoë

      Reply

  38. I apologise if this question has been asked before.
    Gluten Free Bread in 5 Minutes a Day
    First Edition
    Pgs 103 and 106
    The note says: “If you used psyllium instead of xanthan gum in Mixture #2, do not use xanthan gum here.”

    I always use psyllium in my mixtures. Do I use extra psyllium here in place of the xanthan gum, or nothing?

    Many thanks,
    Claire

    Reply

    1. Hi Claire,

      No need for additional psyllium since we have you using so much more to make the flour mix #2.

      Thanks, Zoë

      Reply

  39. I am opening up a small retail store in Minneapolis that will feature a small book section with food related books by local authors. Do you have a wholesale pricing list? What is your ordering process?

    Reply

    1. Hi Evelyn,

      How exciting, we are thrilled you want to carry our books. Where will your store be? We don’t do any wholesale ourselves, but I’ve just asked our publisher to find a distributer in the area. I’ll let you know what I find out.

      Thanks, Zoë

      Reply

  40. Hi Zoe and Jeff,
    I am trying to make a 20 inch pie. I tried the olive oil bread in the ABin five minutes revised edition on my kindle. I also tried the master.I am using all trumps gold meal flour. I cut off 20 oz. of dough. It seems thin and too wet to work with. It rips it I try to toss it. Is there a way to make it the tougher and more stretchable?

    Reply

    1. Hi Drew,

      If your dough is feeling tacky, use more flour when shaping. How long are you letting it rest before rolling, stretching and tossing. If you form a dough ball and let it rest about 30+ minutes, it will stretch better. How much more water did you use?

      Thanks, Zoë

      Reply

  42. it’s not that wet but when we shape it it is very thin and the pizza flops over. as i said we are looking for a 20 in pie that is thin but not cracker thin. do yo think a bigger dough ball is the answer?

    Reply

    1. Hi Drew,

      If your dough is too thin once you have it at the diameter that you want, then you’ll want to use a bigger ball of dough. This will also give it more structure when rolling.

      Thanks, Zoë

      Reply

  43. I love y’all’s book! I’m working from the master recipe in “the new artisan bread in five minutes a day revised and updated”
    My question is: do I have to keep my dough in the fridge? I just have one fridge and I don’t really have much room for storing a 6 quart bowl.

    Reply

    1. Hi Rachel,

      Yes, the needs to be refrigerated after the initial rise. If you were to leave it out more than several hours the yeast will continue to feed and basically die off after a time, so the dough won’t have any rising power.

      Thanks, Zoë

      Reply

  44. Do you have a pumpkin recipe? I was thinking that pumkin english muffins sounded good. I have used the spelt recipe and also the whole wheat milk and honey bread recipe.
    Thanks! Melissa

    Reply

  45. I don’t use corn products (allergies).
    Using “Deli-Style Rye” recipe, p58, ABin5 (c2007),what can I substitute for the cornmeal and cornstarch wash?
    Thanks

    Reply

    1. Hi Kelly,

      You can use parchment paper under the loaf to bake it or whole wheat flour, but the flour will tend to stick to the peel more. You can simply brush the top of the loaf with water, we do it all the time and it works like a charm.

      Cheers, Zoë

      Reply

  46. Do you have any low FODMAP friendly recipes? Would your GF recipes work? I have used your 2007 edition of “Artisan Bread… ” & really enjoyed it, but I have to avoid certain foods now, unfortunately. Thanks!

    Reply

    1. Hi Virginia,

      I am sorry for the delay in responding, I am trying to do a bit of research on FODMAP to see if any of our recipes will work.

      Thanks, Zoë

      Reply

    2. If spelt is really low in FODMAPs, then that’s a good bet, otherwise our gluten-free book is the only other way to go. We have spelt recipes in our upcoming New Healthy Bread in Five Minutes a Day.

      I’m not sure that spelt is truly low in FODMAPs, check around on that.

      Reply

  47. Hi! It’s just the main recipe, the master recipe, where it says to make cuts on the top, as a cross, tic tac, tie, etc.

    Reply

  48. Jeff,
    AIUI the spelt itself is still an issue in some cases. HOWEVER sourdough spelt – ie slow fermented spelt is OK. I think the spelt has the FODMAPS issue components removed on slow ferment.(I may be wrong but I think that was what she was eating).
    I had that from a young IBS person that had been on the Monash FODMAPS – remove issues then add back etc – with great success. Better than the “avoid gluten” when not a celiac version that had been quite restrictive and less successful for her. (Very severe reactions down to less severe but still debilitating quite often)
    I’ve not been well enough to spend enough time looking for the Monash stuff online – but they are peer reviewed and published and available IIRC. Newer and less well known than the Sydney Uni GI group but still recognised as having good success in certain bowel areas with the FODMAP approach.

    I’d have looked into it more but my IBS went away with long term antibiotic treatments I’ve been given for another condition…

    I gave Zoe the link to them earlier

    Reply

    1. Folks have ascribed all sorts of health benefits to slow and long fermentation like sourdough. I just like the flavor.

      Glad you’re feeling better.

      Reply

  49. Making a half recipe for the American Crust from Artisan Pizza book. I was distracted by my own kids!! and put 1 cup flour more than what it’s supposed to be–4 1/2 cups of flour, instead of 3 1/2 cups. So, I added about 1/2 cup of water (recipe calls for 1 5/8 cups of warm milk). I don’t want to waste the dough, so it’s been rising in a container. What would be the final product?? Just tougher than what it’s supposed to be?? by the way, we have all the books and LOVE all the recipes!!! You guys are awesome!!!

    Reply

      2. Hi Nick,

        It can depend on the recipe. Your doughs won’t store as long with the milk and it may effect the baking time. Otherwise you can substitute half the water with milk and in some cases all of it, depending on the dough you are going for. This can be more an art than a science.

        Cheers, Zoë

      3. Help! I’m using the New ABI5 book and have tried both the Master recipe(pg 58) and the Roasted Garlic Potato bread (pg 193). I am using KA AP flour and RS platinum yeast. Mixing with a Danish whisk. My first batch rose almost to the top of my 6qt bucket AFTER if was placed in the refrigerator. It was perfect! However, since then I cannot get the dough to even double after the initial mix while on the counter. The dough does spread, flatten out and rise a bit but not anything like the first batch. Additionally, it doesn’t rise much if at all in the refrigerator after sitting overnight. The first batch never collapsed on itself until I reached in and pulled some of the dough out to bake. Subsequent batches bake with only a slight oven spring and are nothing like the first batch. I have been using the same packages (date)of yeast. My ovens are accurate and I am baking in either cast iron skillet or a Lekue bread baker. My kitchen is not cold (mid 70’s) and it is not humid. So please tell me what am I missing? Besides being frustrating, this is becoming expensive :).
        Lastly, do you have any suggestions for adding fresh garlic(not roasted) to the dough in such a way that the bread will retain the aroma and flavor after baking?
        Thank you in advance.

      4. You didn’t say what the baked result was like when you baked off the subsequent batches. It doesn’t matter exactly how much the dough increases in size–the important thing is whether the final result has nice hole structure. Does it?

        But–this dough is not the same as light, airy approaches to yeast-dough. Our stuff is definitely a little denser than what many people are used to.

        One other thing–KAF has more protein, and can be heavier–assume you saw the water adjustment with that flour? See page 10.

    2. Hi,I am trying the master recipe no 1 .
      Ihave a conventional oven ,will I get better results if i use a baking stone or a clay baker or cast iron pot?
      Is the conventional oven suitable for baking your recipes or is a professional oven required?
      Do i have to use a thermometer to test the temperature of the preheated oven before I bake..?
      Thanks for your awsome book….

      Reply

    3. I use Bioreal yeast in the recipes. After the dough sits in the refrigerator for a few days, does it turn to sourdough? Or is it better to add some starter along with the yeast?
      Love your books. They have taken my bread baking to a whole new level.

      Reply

    4. Hi! I saw that you noted on this site that for the GLUTEN FREE MASTER RECIPE needs to be increased by 1 1/4 cups. I just want to confirm – the recipe needs 2 1/2 cups total of sorghum flour??
      Thanks!

      Reply

      1. You’re talking about the GF Master that appears in The New Artisan Bread in Five (not a our main gluten-free book).

        And there’s confusion here, we’re going to fix this on the Corrections page. Early printings of the book completely omitted the line with the sorghum, so if your book calls for no sorghum, you have to add 1 1/4 cups of sorghum flour to the recipe. If your book already calls for sorghum, you don’t have to add anymore.

        Sorry about that, and thanks for asking–we’ll make the correction tonight!

  50. Certainly a newby question I’m sure. I made my first batch of dough, following the master recipe. I used King Arthur flour, and added the recommended 1/4 c of water. Counter rested, then into the fridge. Dough rose to about 4.25 qts total

    When I floured and cut my first pound (24 hrs later) the remaining dough in the canister quickly deflated back down to near the 2 qt line. Is this normal, and expected, or did I do something wrong. Will the rest of my dough still be ok?

    Reply

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