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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.
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I mixed a batch of multi-grain dough with ingredients roughly proportionate to your master recipe. After a couple of days in the fridge with the lid ajar(?), the dough was very dry. Should I just add water and let it sit for a another day?
We have many different Master recipes from the various books–which of our recipes are you using, which book/which page number?
I made the master recipe for Challah then tried to make the ciabatta bread which didn’t rise or puff at all. Do you think my yeast will work better with a different recipe? Or did I not get my yeast right, I let it sit after mixing it and it looked great but it didn’t rise much.
Did I ruin my batch of dough?
I was using the gluten free artisan book
Did you use the dough for anything that did work? Have you made anything else from the book?
Don’t throw any of the dough out– it just might be acting slow. Did you bake anything off? You may be over-reacting to expectations– it may behave just fine in the oven. Our stuff doesn’t rise or puff a lot in the interval between shaping and baking.
Concerning Dutch ovens, is it correct to assume a baking stone is not needed, but the baking time should be longer since the Dutch oven would be cold when put in the oven?
No stone, but similar baking time because we pre-heat both halves of the D.O.
I have just mixed up a batch of American Style Whole Wheat Sandwich Bread on page 137 of The New Artisan Bread in Five… I just noticed the directions call for it to be baked in a loaf pan. Question: can I use my new Brotman proofing basket for the second rise and then bake in my cast iron dutch oven? I am afraid the dough may be too wet to hold its shape.
edit previous post: I don’t mean to bake in the Brotman.
I don’t think the Brotform is going to add much if you’re also using a DO. Unless the DO is a really big one, it’ll hold the shape of the loaf. If it IS a big one, then your idea makes sense to me…
Hello – for the Raisin-Walnut Oatmeal Bread (NABI5M) can i add the raisins and walnut to the dough (Oatmeal Maple Bread Dough) while preparing it instead of adding them at the last minute as you wrote? This way less processing time on baking day. Will this change the storage or freezing lifetime of the dough?
Absolutely, and if you don’t mind the whole batch having the flavorings, it’ll be great.
Two questions. One, how do i get the dough into a preheated dutch oven without a pizza peel and without messing up the gas inside. Two, can i add vinegar to the master recipe (Pg. 53 of “The New Artisan Bread In Five Minutes) to make it more sour earlier like i did with my old sourdough recipe? Thanks for the awesome book btw!
1. Make a sling out of parchment paper and “lower” it into the D.O.
2. Yes. A tablespoon? 2? Don’t go furthur than that without experimentation…
Perfect! Thanks Jeff, that’s what I was hoping to use. I’ll just add it in with the water in the beggining. After taking out two tablespoons of the water of course 🙂
I just purchased the New Artisan Bread in 5 minutes a day and have just mixed my first batch. What I’m wondering is if I can use the dough to make english muffins?
Sure, just type “english muffin” into our Search Bar and it’ll take you there.
Question, I’ve baked 3 batches of your method and dough doesn’t hold shape, I purchased an 8″Banneton, the bread rose nice in it, but when I put on baking stone it lost shape, I would guess I need more flour, please advise.
Thanks,
Glyn
Which of our recipes are you using (from which book/which page number)?
Hi Jeff and Zoe,
I’m sure you answered this question somewhere but I did not see it.
I want to par bake a bread and finish it later. I am making a cheese bread. I add the diced cheese to the master recipe before first rise. I use a 1/2 pound of dough and shape it like a ciabatta.
1. How long should I bake it off? finish later?
2. Can refrigerate it or freeze it?
3. If so how long can it stay?
4. Do I and to to add steam again to make crumb?
Which of our recipes are you using (which book, which page number)?
I make the master recipe. I am using a kindle so i’m not sure page number. it is the newest book. copyright 2013.
The actual recipe is not in the book. I improvised. I just mix the cheese (sometimes I add prosciutto) in with the rest of the ingredients. Usually I divide the dough into quart and pint containers then shape and let the dough rest in a warm location for 75 to 90 minutes before baking.
It works well but I would like to make a few at a time and finish them for dinner or perhaps give them to friends and let them finish the baking.
OK…
–The par-baking instructions are at the end of the Tips and Techniques chapter
— You can store it for as long as the listed life of the dough
–You can freeze dough per the instructions in the Tips and Techniques chapter (page 45 of the paper book, or about 3/4 of the way through the chapter.
— The steam enhances the crust, not the crumb, and yes, you should do it for every baking session.
Hi Jeff,
I would like to make hamentashen for Purim and wonder which dough recipe you would recommend.
The closest would be brioche. Second place challah. Not authentic, but they’d both be good.
Could any of the steam breads be made in a pressure cooker?
Don’t have one, but no, I don’t think it’ll work at all. A soggy mess would be my best guess.
Is there anything that can be used as a substitute for diastatic/non diastactic powder if it is not available?
You won’t get the malt flavor, but sugar can be used instead.
If baking a pound and a half loaf in a Dutch oven, how much longer should I bake it with the lid on and with the lid off. For a pound loaf, I found your 25 minutes on and 10 minutes off worked well.
Thanks
The same ratio of on/off, but maybe 10 to 15% more total baking time.
Baguette question for you –
Have been using the Master recipe for some time, getting great results with baguettes. I do use a baguette pan, forming the baguettes on slips of parchment paper.
However, today while baking, several of them created a large split on one side.
Two things are different – I started using a new WOLF oven today. The first batch baked at 450, the second at 425. Both split. Both were baked in non-convection mode.
The other thing that is different from previous batches – I may have inadvertently added too much “old dough” from a previous batch into this one (I always add some into a new batch of dough, but I may have been a bit too generous this time), making the dough seem a bit more wet.
Any thoughts? Would either of those two cause such splits down one side of each baguette?
Thanks!
Unfortunately, I can’t guess why the Wolf is causing splits. Slash a little more deeply next time an dsee if that helps. But yes, you’ve altered something in your recipe–so go back to your exact recipe from before and see if you can’t eliminate the Wolf as the cause.
When and where will be you next local mpls event. We’d like an autograph of The New Artisan Bread in Five Minutes a Day
Periodically check our Events page at https://artisanbreadinfive.com/events
Nothing’s scheduled at the moment but we have a book coming out in October, a new edition of the Healthy Bread in Five… book. Something usually gets scheduled locally in November.
RE: Pumpernickel bread pg 123 of newer book. The dough is extremely wet and sticky and therefore difficult to shape. There book says not to use flour. Is this normal for the dough to be so wet? I followed the recipe for 3 cups of water.
It’s pretty sloppy dough, yes. You can use a little flour, don’t want to be doctrinaire about this…
I’d like to make some individual bread bowls for a creamy chicken and wild rice soup. I have all your books except the gluten-free one.
Would you please suggest the best recipes to use (plain and flavored) and how much dough I should use for individual bowls? Approximate baking times and temps?
I’m assuming that the crumb needs to be fairly tight, no? Perhaps these breads might not work well for such an application?
Thank you.
Our crumb tends not to be particularly open, so you should be fine. But, we just haven’t much experimented with this. I’d guess about a quarter-pound per person, or it’s really just too much bread for one person. My guess would be the Peasant bread, or even a whole wheat. White will get soggy, I think.
Bake it well so it’s on the drier side?
Have made master recipe for regular Boule with good success (using my Dutch Oven). Now making a Gluten-Free Chocolate Bread. Do I just put it in the preheated oven – no steam or cover on my loaf pan? thanks
Correct…
I’ve ordered a Rompfertop clay baker. Some sources say to soak it, others not. One book inverts the bottom half over a loaf for baking rather than putting the bread in the bottom and covering it along the same lines as a Dutch oven. I’ll probably try different ways, but any advice?
We’ve only used clay bakers dry, covering for 2/3 of the baking– just type in “Cloche” in our search bar or maybe “clay baker”
I have your book ARTISAM BREAD IN FIVE MINUTES A DAY. I’ve been baking bread my entire life (now 77 yrs.) and would like to use a sourdough starter. I can’t locate a recipe that sounds right and wonder if I can use the Sstarter in your Master Recipe? If so, how much would I use? Would certainly appreciate your reply. Kind regards, Shirley
Well, it’s not really a sourdough starter, to be honest. It’s made with yeast, rather than natural microbes. What I can tell you is that if you age our dough a while– let’s say a week– then the flavor begins to take on sourdough characteristics. Another thing you can try is to build your second batch on a couple cups of the very old dough, without adding any new yeast. Given time, it’ll rise and that batch will be more like a true sourdough. You can keep doing this with subsequent batches. But– you shouldn’t do it with egg or dairy-based dough, for food safety reasons.
I have been using your recipe for EUROPEAN PEASANT BREAD on page 94 of ThE NEW ARTISAN BREAD IN 5 MINUTES for a year now (with the addition of 1 cup of soaked mixed whole. Grains and seeds) with huge success.
I now have a grain mill and milled 780 gr of kamut and einkorn as well as the amount stated in the recipe for rye flour and whole wheat (spelt in this case (also milled at home)
The result was a very uncohesive, crumbly yet wet dough which did not rise very much. I followed all the usual steps and baked one loaf which was extremely dense. God flavor though. The mill was set on medium. I would like to be able to use the “ancient” grains.
What went wrong please.
Well, those grains are just completely unpredictable in how much water they absorb, and how much protein they’ll have, especially home-ground. All bets are off, and you just need to experiment.
My best guess is that a little more water might help. But those grains have LESS gluten–and you just may not like the lack of structure. Even with more water. Are you willing to add vital wheat gluten (see the FAQ on that). Also consider using the “fine” setting on the grinder. Have you seen my fresh-ground post? Type that into the Search bar…
I am using GF artisan Bread in 5 min., mixture #1 pg#60 w/ psyllium husk & master recipe:Boule PG #64.Bread tastes great, crumb is great, crust is great but it did not rise AT ALL. It is only 1.5 inches high. What do you think I did wrong?
Thank you
Was there good, open hole structure? Even though it was flattish? It may have just spread sideways. Let me hear the answer to that and we’ll take it from there. Also–you’ll get a better rise with the version that has egg white– see the Master recipe.
Jeff, it was very dense. Not a lot of open hole structure. Today I tried the frig.
Jeff, it was very dense. No holes at all really. Today I tried the refrig. Rise method and I got about another 1/2 inch oven spring and a few holes. But it still does not look as large as the pictures in the book.
Could it be the yeast?
It’s possible, but unlikely, unless the yeast was stored for a very long time at room temp (expired?). Or you used water hot enough to kill the yeast.
Hi I left this question 2 days ago–don’t know if you got it. I found out I am allergic to the Lactobacillus in the sourdough starter I was previously using for a no knead over night rise bread recipe. I bought your new bread in 5 book and want to make your master recipe. Question: will storing the dough in the refrigerator cause the same type of bacillus to grow as in my sourdough starter? thanks ( hopefully you get this)
It’s hard to say how much lactobacillus will grow in our stored dough–it’s creating a culture something like true, natural sourdough. If you don’t store it for long (let’s say max 7 days) it won’t have nearly as much natural microbe as true sourdough.
But it won’t be zero–that’s the best I can tell you. See what you think.
Jeff –
From our previous discussion on Jan 15 – I baked more baguettes today, following the recipe as is (not adding any of the previous batch of dough), and I did have a few of them split on the side.
Could you give me some ideas on what could be cause this or how I can fix it? I did try slashing a touch deeper this time.
I do use 12 ounces of dough (340g), but it has not been a problem before. I also let them rest for 50 minutes (I’ve always done that) to increase the crumb/hole size inside.
Thoughts?
Well, if it wasn’t happening before… and it’s happening now– you must have changed something. Or something changed itself.
Flour?
Water ratio?
Oven?
Oven temp?
Different oven shelf?
Temperature or humidity in the room in which the shaped loaves rest?
If nothing’s changed that you can identify–they we can’t come up with something to fix. One other idea– I know you weren’t doing it before– but cover the loaves with plastic wrap as they rest, before baking (remove before baking). If it works we can talk about why this might be it.
Some thoughts –
We recently moved to AZ from MN.
Using the same weight of flour (GM Unbleached AP – 1820g for a double batch), same amount of water (1360g), oven temp the same (450) on a stone. I do cover the loaves while they rise – I let them go for 50 minutes.
Average room temperature is roughly ~70 to 76 degrees.
I did take a couple pictures of the baguettes if you think that would help.
Well, don’t need the picture, I know exactly what you mean. So this is a new oven. My guess is that the temp is different. Check it with something like the thermometer in our Amazon kiosk at left. If that’s not it, altitude? Northern Arizona is, in places, quite high, so check your altitude. Below 5200 feet we don’t find any problems with the basic recipe though.
If it’s neither of those, humidity?
If none of those, I’m afraid I’m stumped.
I love your book, Healthy Bread in 5! Right now I’m experimenting using the master recipe to make bread bowls for soup tomorrow. Any recommendations on how to get a nice shape and crispy crust?
I’m afraid we’ve never done this before…
What is the nutty and seed covered bread on the cover of your I think it is your 2nd book. Thank you Mike
That mixture’s recipe is on page 54 of the book–last line of the table.
I am making the sticky pecan rolls on page 227 of the GF Artisan bread in 5 minutes a day. Can I prep this recipe and cook it later – such as the next day? What about prepping it and freezing it to cook later? Can I apply that answer to any recipe that requires prep time (like monkey bread, coffee cakes, etc)
Thank you
See step 6 on page 55–you can adapt that to this, though we haven’t tried freezing exactly as you describe. But see “Can I Freeze the Dough,” on page 57. Whatever you find works should work with any of the recipes.
I sent a question a few weeks back. Maybe I missed your answer. My loaves of bread from the master recipe rises higher in the center than what I see in your breads. I want a more elongated loaf. Even when I slice the top with my knife it still rises and finishes looking like dome and not a boule.
Thanks
We have many Master Recipes. From which book (what page number and recipe name)?
Sorry for the incomplete information Jeff.
I’m using The New Artisan Bread in Five. The Master Recipe: Boule, Page 53.
Thanks
A few things to try:
Longer resting time (esp in a cool room)
Make sure oven’s accurate temp using a thermometer like something in our Amazon kiosk at left
see how those go??
My oven has a “proofing” setting. Would it be appropriate to use it for either (or both) the first and second rises for, say, the master recipe boule?
If it’s not too warm. And they mean “dough proofing.” I’d assume they do and try it. For both.
Is the boule recipe the same between The New Artisan Bread in Five Minutes and “Artisan Bread in Five Minutes”? I have the later. Question. When I made the boule the consistence was more like “small fragments” so I ended up adding more water and kneading. Was the small fragment consistency right and do you have a photo of how is supposed to look?
They’re basically the same, but in “New” we decreased yeast to 1T, which works fine. We have photos (type “New artisan bread is released) into the search bar. And lots of video at our YouTube site YouTube.com/BreadIn5
I am using the Master recipe from the New Artisan Bread in 5 Minutes a Day and the dough is extremely wet. When I gently shape it into a round boule it falls quite a bit during the resting process. Even with the baking rise, it is still flatter than I would like. Can I do something with shaping the dough or using a baking container to keep it round and make it higher?
Thanks,
Anita
First thing to try is to use a little less water, but if you like you can use something like a banneton (type that word into the search bar at left). Or bake in a pan or cast-iron pot (instructions are in the book). But be sure you’re gluten-cloaking enough, see these videos:
• Gluten-cloaking/shaping with Rye Dough from ABin5, wet at 14 days: https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
• Gluten-cloaking/shaping with whole-grain dough: https://artisanbreadinfive.com/2010/02/16/new-video-how-to-shape-a-loaf-using-whole-grain-dough
Help – I’ve got the bread resting already! I’m assuming that the oatmeal maple bread needs the usual pan of water underneath but don’t see it specified?
It won’t make much difference in this one, so we left it out.
Thank you. I went ahead and left it out too and everything was fine.
Help! I have the Healthy Bread in 5 Bob’s 10 grain cereal whole grain dough in the fridge. Is it possible to freeze it? My guests’ travel plans have changed…
Sure, wrap very well or freeze in an airtight container.
I’ve made the 10 grain bread dough from your Healthy Bread in 5 book. Is it okay to freeze the dough? If so, for how long, and how much longer a rest does it need after it thaws before baking it?
Four weeks is about the max for freezing, though I often flout that rule. Once thawed, I use it the same as any refrigerated dough.
Hello, I saw your video on you tube. I am so excited to start baking bread. I am ordering your book Health breads in 5 min. My question is what size is the round food storage container you use to keep the dough? Thank you
Type the words “bucket collection” into the Search Bar at left…
Thank you for your prompt reply!
Visiting UK soon and will stock up on Sorghum Flour there.
I’m always trying to get a nice crust on my bread. Can I use saltwater to create steam or is that a really bad idea?
Hmm… which of our recipes are you using (which of our books, what page number)?
Just the standard recipe from the first artisan bread in five minutes a day.
I was asking because salt, if it got on the crust, wouldn’t be nice on challah or brioche, but on that loaf, it’s fine–but, I don’t think salt in the water is going to matter.
Thank you!
Your fabulous European Peasant Bread: is it OK to substitute oat flour for rye? Thanks in advance!
Well–it’ll be heavier, but it’ll work.
Hello Jeff and Zoe,
Thank you for writing the GF book! In that book, is there a dough recipe that would be suiitable to use to make deep dish pan pizza?
Thanks.
We have a pizza and flatbread dough in that book (page 172), but we haven’t specifically tested it with a deep dish pizza like the one in our Pizza book (not gluten-free). Has some cornmeal though, which is typical of those pizzas.
I just got your book “The New Artisan Bread in Five Minutes a Day” and have started going through it.
My question is how does your process measure up to the old fashion process of making bread as for how healthy and good it is for you?
From the natural health arena it is stated that the way your grandmother made bread (the long way) resulted in a bread that was healthy and good for you. Whereas, the store bought bread being made to last on store selves are not good for you at all.
I am sure that the bread made from your method is certainly better than store bread, but how does it compare with the traditional way of making bread?
Hi Ken,
What makes bread healthy or unhealthy are the ingredients. If you use healthy ingredients and no preservatives or other artificial additives in your bread it will be healthy. Whole grains are healthier than white flour. How much you eat counts too, so keep it to a reasonable serving and homemade bread can be part of a healthy diet.
Thanks, Zoë
Are the weights for the Montreal Bagels correct in the 2013 edition? I’ve made bagels before and they’re always really stiff, in the ratio of about 50% hydration. With your recipe the amount of water, honey, egg, and oil, the ‘dough’ looks more like ciabatta than bagels. Unless the ‘dusting’ that you add at the last is an appreciable amount?
Hi. Are you using bread flour? Is this the first time using our method? Our dough is a bit wetter than traditional bread dough, which makes it both no-knead and able to store for several days. It will require more flour for shaping, but the dough shouldn’t be so wet that you can’t handle it. If this is your first dough using our method, it helps to handle it after the dough has chilled for several hours.
Thanks, Zoë
Does this mean that bread dough will be harder to shape than all purpose flour? I have been having a difficult time shaping to fit the dough into a rectangular clay pot.
Hi Al,
I’m not sure I understand the question? Which recipe are you asking about? Do you mean bread flour vs all-purpose flour?
Thanks, Zoë
I’m using bread flour and your basic recipe from Craftys. I can’t shape the dough.
Thanks
Thanks Al,
Is the dough too wet to shape? If you are using bread flour it will actually be tighter than if you were using all-purpose and therefore should be easier to shape, unless you’ve added too much extra water. It may just be that you need more flour when shaping the dough into a loaf. If you could give me more details about your experience, that would be helpful.
What brand flour are you using? Are you using cup measures or weights?
Thanks, Zoë
I am using “The New Artisan Bread in Five Minutes a Day”, page 174-175, Oak Flour Bread.
The dough expands and “blows the top off” the loaf … I did put three small holes in the top, but it blew on the side. Tastes great, but looks goofy. Lana of Sisters Oregon
Hi Lana,
It may just be that your dough needs a bit more time to rest before baking. Try letting it rest an additional 20 to 30 minutes and this should calm down a bit.
Thanks, Zoë
Hi, Zoe and Jeff.
I have the New Artisan Bread, Healthy Bread, and Pizza books, and I love them. I am wondering if you could please advise as to how to make medium to large crusty rolls (I’m guessing that would be about 3-4 ounces each) from the Healthy Bread Master Recipe?
And if so, how long to rest and how long to bake? And at what temperature?
On a cookie sheet/baking pan, or directly on the stone? Thanks so much!
Laurie
Hi Laurie,
If you follow the shaping in New Artisan for the rolls, but allow them to rise and bake a touch longer, because they will be larger (3 to 4 ounces sounds perfect) and because they will be whole grain. You could let them rest up to 60 minutes before baking and let them bake about 20 to 25.
Thanks, Zoë
Thank you so much, Zöe!! My rolls came out gorgeous and yummy!
Anyhow, just want to say that the bread I make from your books even meets the impossible standards of my Austrian husband, who did not think it was possible to make homemade bread in the US as good as the bread he grew up eating. He happily admits he has been proved wrong! 🙂
Thanks again.
laurie
Hi Laurie,
That is just awesome, what high praise! Thank you for the lovely note, I am so pleased you are enjoying all the bread.
Cheers, Zoë
Hi, I just baked a loaf of the Chocolate-chocolate chip bread from the ABi5 book (pg 332).
When I took the loaf (in the loaf pan) out of the oven, I flipped the loaf pan upside down and only half of the loaf came out. The bottom portion was still in the pan and did not fall out. Why did this happen and how can I avoid it next time?
Also, how long do you recommend keeping the bread in the loaf pan after removing from the oven?
Thank you,
Jason
Hi Jason,
I put a thick coat of butter on the pan and if they are older and not non-stick pans, I recommend you put parchment in the bottom of the pan. If your bread seems stuck, let it rest in the pan for about 10 minutes, so it can steam a bit and loosen up the sides. After the 10 minutes, carefully run a knife along the side of the pan and this will also help it come out clean.
Thanks, Zoë
Vollkornbrot, Healthy Bread in 5min/day, p83:
I found rye berries and would like to sub them for rye flakes. Do I need to change the water content?
Hi Erin,
You may need to soak the rye berries before you add them to the recipe. If you do, you may need a bit less water. I would start with a small batch and give it a try.
Let me know how it comes out. Zoë
I’m a novice, using the New Artisan Bread in 5 Min a Day – Kindle version so no page #, but Master Recipe, Chapter 5.
This has been asked and answered, but none of the answers have worked for me. Most of my attempts have produced a pale loaf that didn’t have much oven spring, overly dense, tough crumb and crust. I have an oven thermometer. I scoop and sweep. I have let it rise anywhere from 40 min to overnight (outside the fridge), trying to get a more light, airy result with a crisp but not break-your-teeth tough crust. I measure the flour (all purpose) and water carefully. The book says to be sure it’s not too wet or too dry, but I don’t know how to know that other than to be precise with my measurements. It seems wet to me but I know your recipe is meant to be wet. I only stir until the flour is incorporated, I don’t knead, and I cloak my loaf in less than 40 seconds. All of my attempts have been in the first few days of the dough’s life (not 2 weeks old). There MUST be something I’m missing, doing wrong. I feel like I’ve covered all the FAQ suggestions I can find.
I have noticed that the dough doesn’t have much elasticity to it (before baking) – I see videos of people pulling up the dough and cutting off a chunk to use, and the dough stretches beautifully. Mine just breaks a piece off when I pull it up. No knife needed to cut. Not sure if that could be related or not.
I haven’t tried the refrigerator rise trick yet, but, while I hope that helps, I feel like I shouldn’t need that trick; I should be able to let it rest 40-90 min on the counter and produce something less tough and hard. I’m out of ideas. Any other thoughts? Crossing my fingers. Thank you!!
Hi Beth,
Thanks for writing, we will try to make this right with you. What kind/brand of flour are you using?
Thanks, Zoë
Thank you!! Sorry – it is all-purpose, and it’s just the store brand – Giant brand. I’m mooooore than open to try a different one if you think it would help. 🙂
Hi Beth,
I am not familiar with the brand, it may have a low protein content, which could be part of the issue. This would effect the rise. The color and crust may also be a result of the flour, but it sounds like that is more of a temperature issue. Are you using a baking stone? If so, how long are you preheating it?
Here is a video about shaping the loaf, which can also be an issue with loaves that aren’t rising well. It will also show you a wet dough (it is wetter than normal, but will give you a sense of a wetter dough.) https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Let’s start there. Thanks, Zoë
for your basic artisan bread dough, I would like to try cooking the bread in the crock pot which you said is possible. I understand the crockpot should be off when I put the bread in, once I do that should I turn the crockpot on low or high? Will the bread have that artisan look and crunch if cooked in a crockpot?
Hi Jenny,
Here is a post that may help: https://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker
Thanks, Zoë
Hi!
Can I use your dough recipe and store in the fridge,and bake the dough in a Dutch oven rather than using a pizza stone?
Thank you in advance
Hi Norman,
You sure can: https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven
Thanks, Zoë
I am trying to make Olive Oil Dough to make Focaccia with onion & Rosemary. I want to make it with whole wheat instead of with unbleached all-purpose flour. Are there any changes needed? Thanks.
Artisan Bread in 5 Minutes a Day. Pages 134 & 150
Hi Lynn,
Whole grain flours have a different protein content and therefore you have to use more water. How much depends on what percentage of whole wheat to All-purpose you are using. You can experiment, but I suggest you just find a whole wheat recipe in the book and replace some of the water with olive oil. This will be a faster process. We also have a book dedicated to whole grain breads if that is how you prefer to bake. It is Healthy Breads in 5 Minutes a Day!
Thanks, Zoë
Topic: Sprouted Wheat
I recently read Peter Reinhart’s book on baking with sprouted grains, Bread Revolution. The flavor is awesome but his dough doesn’t store in the refrigerator as long as the fabulous New Artisan Bread in Five. Do you have a basic boule or pizza dough recipe using sprouted wheat?
(p.s. Thank you for the dry weights in the New book.) I would love to your techniques with sprouted grains.
Dana
Hi Dana,
We are working with sprouted grains and once we have a recipe we are happy with and that stores we’ll let you know.
Cheers, Zoë
Zoe, I went to make another loaf and noticed a lot of very hard lumps in my batch of dough and looked at the bottom of container and it has a lot of dry flour? I thought I did a good job of mixing, how do I fix this problem in the future? I am using a Danish Dough Whisk… Thanks in advance
Hi Norman,
I tap the bucket on the counter to try to get the dry flour out of the edges and lift the dough off the bottom to check if there are lumps. Sometimes it helps to mix the dough and then let it rest for 10 minutes and give it another check. The gluten relaxes a little and you can get to some of the spots you couldn’t before. If all else fails, you can use wet hands and work the dough a bit with your hands.
Thanks, Zoë
Made oatmeal maple syrup bread half recipe. On second day got to crumbly when cutting. How do I avoid bread from falling apart when cutting?
Was it simply stale on day 2? Did it cut fine on Day 1? Our breads really don’t do well when stored, because there are no preservatives and no artificial dough conditioners.