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.

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6,789 thoughts to “Ask a Question”

  4. I’ve been using your book for over a year now, and LOVE the method. I’ve made many great loaves of bread!

    One thing that does sometimes happen with my dough, though, is that I end up with little bits of hard flour. Am I not mixing well enough in the beginning? What could cause that? I generally just remove them and toss them, then proceed, but it means handling the dough more than I would like. I would appreciate any advice!

    Reply

    1. Hi Karen,

      Do you think these lumps of dough are from the initial mixing or when you sprinkle the top of the dough with flour before taking dough from the bucket? If they appear when you first mix the dough, you may need to get in there with wet hands and really give the bottom a good check for dry flour patches. If you think they develop after sprinkling the top with flour, then you may be using too much flour for dusting.

      Thanks, Zoë

      Reply

  5. Help! I have a friend with type II diabetes coming to visit. Which recipe (in any of your books) has the highest amount of whole wheat?

    Reply

  6. Why is whole wheat flour assumed better for diabetics than bread flour? Yes, whole wheat is a few carbs lower, but still it is high from my understanding for diabetics.

    Reply

    1. Whole wheat carb-grams are a little lower, but as you imply, it’s still not something that diabetics can eat a lot of (though really, everyone should be moderate). Whole wheat bread is still a carbohydrate-based food, and it’s calorie-count is pretty much the same as white bread. But I still think diabetics should use their limited bread allowance on whole wheat. It’s what replaces the carbs that really help with overall nutrition. Some of the carbs are replaced by:

      1. Wheat germ, which is high in healthy oils containing vitamin E
      2. The outer bran, which is good for digestion and it’s filling, so you stay full for longer

      But here’s the problem– if you overeat on any bread, you’ll find it hard to lose weight, which is often a primary problem in Type 2 diabetes (the adult-onset kind). So just go easy. And yes, switch to whole grain.

      Reply

    2. If you read the research from Sydney University on Glycemic Index(GI) you will see the carbs are not the WHOLE answer. Especially wholewheat makes little difference in general, while other factors influence the insulin spike that can occur when a type 2 diabetic eats carbs. Slow fermented whole GRAIN breads(e.g. with bits of grains and seeds) tend to have lower GI and so cause a lower insulting spike.

      Using Jenny Brand Miller et el recipe from their first book I have made cookies for diabetic patient(diet controlled). She lectured for the Diabetes Australia groups teaching others how to eat. Testing on those cookies 1 produced NO increase in blood glucose, two a minute increase and it took three cookies to increase blood glucose to a measurable amount. She then turned to making those for fundraising stalls. Same results with the diabetics buying them – one to two cookies make no difference. perfect mid afternoon snack material. This cookies contain flour and honey IIRC – you can find them in their book…

      Short version – how the grain is processed(grind size etc) and ferment time make a MUCH bigger difference than anything else…

      If weight loss is needed calories still count but again – with lower GI foods weight will often drop. I have a pharmacist colleague lost 10kg(20b) simply by changing his brand of bread and type of rice. (Changed to slow ferment grainy bread with LOW GI from wholewheat, and jasmine to Basmati/Doongara rice)… No glucose and insulting spike = no roller coaster blood sugar levels…

      Reply

      1. Janis: There’s a lot of research, and a lot of it’s conflicting–because of that, we never know what to tell our patients, back when I was actually seeing them in person, and now that I’m more involved in preventive health. It’s not at all clear where G.I. fits into the overall picture of future risk for cardiovascular complications in diabetics. This is not a matter of settled science, and we can’t endorse what you’ve written here. That said, yes, our method is long-fermented. And if you want to use stone-ground whole grains, roughly-ground whole grains, nuts, nut-fragments, grain-fragments, cracked wheat, etc.— all of those work beautifully in our bread, so go for it. Our books use some of these explicitly, but variations work with any of our recipes, though you’ll generally have to adjust the water if you use a lot of these. And they definitely change the texture (usually make for a denser loaf).

  7. I’ve tried a few recipes from your book Artisan bread in five minutes a day and every one has baked flat, only up to about 1 and 1/2 inches. I follow the recipes to the letter. What am I doing wrong? Thank you

    Reply

    1. Hi Tom,

      What kind of flour are you using? Brand? Are you measuring the flour by cups or weights? If by cups do you scoop the flour into the cup or spoon it in?

      Thanks, Zoë

      Reply

      1. Hello,
        I have the same “flat bread” effect after multiple bakes-I switched to pouring the flour into measuring cups which reduced the bread density but loaves still did not rise past 1.5 inches. I use Hodgesons Mill Whole wheat flour and gold medal white flour. Any other suggestions to get more loaf rise?
        Thanks, John

      2. Hi John,

        Can you tell me which recipe you are using? Hodgesons Mill flour tends to be a little coarser than some of the other brands, so the gluten structure isn’t quite as strong, so the loaf won’t rise as much. But, it shouldn’t be as dramatic as you are describing.

        Thanks, Zoë

      3. Hi Zoe,
        It’s the master recipe for whole wheat bread from your second book.
        Thank you! John

      5. I’ve had great success using the gold medal flour, but recently switched to an organic stone ground all purpose flour, and it doesn’t become elastic at all, when I pull a piece off of the batch it acts like the gluten free dough, just tears right off. I’m guessing it has something to do with being stone ground, but what can I do about it? Any advise would be greatly appreciated!

      6. Hi Pete,

        It is likely the stone grinding that is the difference. The flours made this way are often not as finely ground and this will effect the gluten structure in the dough. You can try adding a tablespoon or two of vital wheat gluten, but you’ll also have to increase the amount of water by at least as much, maybe two tablespoons of water per tablespoon of VWG.

        Thanks, Zoë

  8. I just got the GF Artisan Bread in 5 minutes book and want to make french bread using my baguette pan. It is not clear to me whether you still use a baking stone if you are baking bread in a pan. I am also wondering whether you would pre-heat the baguette pan and then place the shaped dough (on parchment ) in the pre-heated pan or whether you can just place the pan with shaped loaves in a pre-heated oven. Thanks for any help you can give.

    Reply

    1. Hi Jeanne,

      You can leave the stone in the oven, but it is not necessary if you are using a baguette pan and often it increases the preheat time.

      You want to shape the loaf, place it on parchment and let it rise and bake in the baguette pan.

      Thanks, Zoë

      Reply

  9. Jeanne, I use the baguette pan (unheated)on a baking stone. It works fine. I let the loaves rest on parchment paper (not in the pan) then slash the loaves before placing in the pan. It’s easy to move them this way

    Reply

  11. Apparently I’m trying to do too many things at once. After successfully baking 12 loaves as Christmas gifts for co workers, I started on my second batches for friends. Unfortunately,I got distracted and put the dough straight into the refrigerator without letting it rise. Do I need to trash it or can I use it for pizza? Also can I freeze it?

    Reply

    1. I forgot to mention, I made the basic master recipe from your Artisan Bread in 5 Minutes a Day page 26. I understand I can freeze dough made properly, but wasn’t sure about my oops dough. Thank You!

      Reply

    2. Hi Nancy,

      How long has it been in the fridge? Did it rise at all? The yeast is just dormant, so you could put it back on the counter and let it rise. It will take much longer since you are starting with cold dough.

      Thanks, Zoë

      Reply

  13. Hi! I am just getting started in bread making and am loving this method! I’m mixing dough for Christmas gifts and was wondering how to substitute white wheat flour in the Soft Whole Wheat Sandwich and the Oatmeal Maple Breads. Thank you!

    Reply

    1. Hi Lori,

      White whole wheat behaves just like regular whole wheat. If you are substituting all-purpose flour for the WWW, then you will end up needing to add more water, since whole wheat absorbs more water. I would suggest you make our recipes once as written so you know what the consistency should be. The breads made with more whole wheat will be a bit denser. If you are substituting the WWW for regular whole wheat, then there is nothing to change.

      Thanks, Zoë

      Reply

  14. I made your 100% whole wheat with olive oil (from Healthy Bread in 5) and followed the recipe exactly. It turned out nicely – nice crust, soft interior. However – it simply has no flavor. Other than ramping up the salt, is there anything I can do to liven it up?

    Reply

    1. Hi Renee,

      The bread will develop more flavor as it stores in the refrigerator, due to the fermentation process. You could also fold other flavors into the dough, such as herbs, olives or even cheese.

      Thanks, Zoë

      Reply

  15. Baked a boule and 4 baguettes using GF Artisan Bread in 5 master mix. Tried it with and without a stone. Weighed ingredients, used only Bob’s Red Mill flours. Tried longer resting times. All loaves had such hard crusts that I literally used an electric carving knife to cut them. Insides were somewhat gummy. All were cooled before cutting. What can I change in my next batch to fix this?

    Reply

      1. I used xanthan gum (Bob’s Red Mill) and I used egg whites in the dough. It was ridiculously hard. Don’t know what else to do.

      2. Hi Jeanne,

        Oh, I was hoping it would be just that easy. Tell me which flours you are using in the flour mixture. Is the dough rising nicely after you first mix it?

        Thanks, Zoë

  16. I own the Breville tabletop pizza oven.

    Can your doughs be used with this type of oven? If so, do you recommend the Master Recipe (page 61 – Pizza book) or the Oilive Oil Dough (page 61 – Pizza book; page 214 New Artisan Bread).

    Thank you and best wishes for the New Year.

    Reply

    1. Hi Phyllis,

      Yes, I think it will be just great. You can try both doughs, I think they will work equally well. How hot does the oven get?

      Thanks, Zoë

      Reply

  17. New Artisan Bread in 5 a Day (2013) p. 162
    Oatmeal Maple Bread Recipe

    Can molasses be used in place of maple syrup? If so, the same amount?

    Thanks

    Reply

    1. Hi Carole,

      Molasses has a much stronger flavor, so if you like that flavor you can replace 1 for 1. You could do just half if you think it may be too strong.

      Thanks, Zoë

      Reply

  18. I would like to use my kitchen aid classic stand mixer to make the dough. How much would I need to reduce the recipe?
    Has anyone made the master recipe with this mixer?
    Thanks for your help.
    I’m looking forward to getting started.

    Reply

    1. Hi Adrian,

      You can make any of our recipes in the stand mixer. It is one of the options we give in the books and one that we strongly recommend for any Gluten-free recipe.

      Enjoy! Zoë

      Reply

  19. I use the original book and boule recipe but like to swap 1/4 C. flour for 1/4 C. Teff grain (unground & whole). It seems to add a delicious nuttiness with a nutritional boost.
    Can you offer any suggestions to adding Teff to your bread? My ‘just it in’ style may not be the best method to use. Thanks!

    Reply

    1. Hi Ariana,

      It sounds like you’re already making the swap and liking the flavor. Is the texture of the bread not coming out the way you like?

      Thanks, Zoë

      Reply

  20. Suddenly the bread recipe I’ve been using for years doesn’t work anymore. The yeast (I’ve tried different ones) proofs, the bread rises the first time(perhaps not quite as well as previously), but the rolls or loaves don’t rise as well and come out hard & dry. I’ve changed yeast, checked my oven temp (off 30 degrees) and left out the extra gluten — no change. Even tried a different recipe — no luck. What am I doing wrong??

    Reply

  21. My first try at limpa not looking good. Did not hold shape. For a change I really followed thE recipe. Any suggestions? Can I add flour to the second loaf to stiffen the boule. Should I just grin and ear it

    Reply

    1. Hi Mike,

      Is the dough just too wet? Here is a video that may help with shaping very wet dough: https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough

      How did you measure the flour? Scoop and sweep or weights? Any substitutions?

      You can add more flour to the dough as well. Just mix in a bit more flour and let the dough sit for about an hour before you use it. You may have to let the dough rest longer after shaping it as well, since you will have punched down all of the air in the dough.

      Thanks, Zoë

      Reply

  22. The very first time I tried the basic boule recipe & instructions, my oven freaked out. I followed the instsructions exactly but about 30 minutes into the baking, the oven flashed an error code and then “Oven Door Locked” – the oven temperature was doing who knows what; I had to flip the breakers to get the oven door open (by reducing the temperature in the oven drastically). Have you ever heard of this problem? Am I doomed? (Just bought all the supplies for a lifetime of artisan bread-baking. Marvelous.)

    Reply

    1. Hi Peggy,

      Wow, that is a dramatic response from your oven. I haven’t heard of such a thing. I would contact the manufacturer and let them know what happened. Do you have an oven thermometer? Maybe the oven runs hot and it over heated??

      Thanks, Zoë

      Reply

      1. Thanks so much for your reply about my oven freak-out yesterday. My oven thermometer tells me the temperature is dead accurate. I tried it again and the same thing happened: oven door locked, power shut down to the oven, ruined bread. Today I did a 3rd loaf WITHOUT THE WATER and the oven was fine. For some reason my oven hates the steam. I am bummed! But thank you for your help. I will contact the manufacturer…….

      2. Hi Peggy,

        The heat from the steam will be super intense, so maybe it is a safety feature. You may want to try the Dutch Oven method to get a nice crust without using steam.

        Thanks, Zoë

      3. Following up on my query about my oven freaking out when I use the Artisan Bread in 5 method. You might have other potentially very disappointed readers who would like to know that if they have a certain kind of GE oven, this kind of baking is not possible. (I will try the Dutch Oven method, perhaps, but not happily!) Here is what GE said in response to my query:
        Thank you for contacting GE Appliances. I regret that you are unable to do artisan cooking in the oven that you have.
        I have researched your model and it is not set up for artisan baking. Since your control panel is just above the oven the steam is going directly from the vents into the control panel. Also if you are using the convection bake it is supposed to be a dry heat and cannot handle the steam.

        So, I am out of luck. Bummer.

      4. We have alternative ways to bake with steam for folks have an oven that vents the steam away. Which book do you have, I’ll direct you?

      5. Thanks so much for the reply! I have the revised edition of the New Artisan Bread….etc. with alternative steam instructions on p. 19-21. I am working my way through those options (bought a Dutch Oven, etc.) – Still wrestling with the unsatisfactory (too dense!) custard — many variables to sort through (flour-to-water ratio, oven temp, etc.)! It’s a fun challenge – in addition to the initial huge disappointment to my oven freak-out over the steam environment. I’m determined to figure it out. Heck. That’s why God invented January. Resolutions!

      6. Just a bit about expectations– our recipes don’t make a light, fluffy bread, especially if you use any whole grain or rye. Our work has tilted toward the hearty and toothsome.

  23. A you tube made the comment about US regular flour not being good enough for bread, that expensive bread flour must be purchased??

    I use a pan full of lava rocks in the oven, the rocks help retain the steam?? Any ideas?? Thanks!!

    Reply

    1. Hi Garth,

      The amount of gluten in the dough will effect the texture of the crumb, but it doesn’t always mean a better loaf, just a different one. Try both and see which you prefer.

      The lava stones are a great idea to use if you already have them.

      Thanks, Zoë

      Reply

  24. I need to change the Mixture 1Gluten Free, All Purpose Flour recipe. My allergies include wheat and potato. I have tried to make a substitution for potato starch, but have not been successful in making bread with the flour.
    I am not allergic to gluten, but to wheat.

    Reply

    1. Hi Lorinda,

      We spent months and months playing with different flours for our mixes. In the book we give substitutions, but there isn’t one we found for potato starch. I wonder if you couldn’t try glutenous rice flour? You’d want to make a small batch to test it out.

      Thanks, Zoë

      Reply

  25. I read the original Breadin5 at the library, and purchased the NEW breadin5 for Christmas. I have a general question regarding ovens: Has anyone in your community used the Crusinart Combo Steam + Convection Oven for these recipes? It’s a toaster oven, but just right for two seniors looking for our daily bread! (And it can’t be beat for steaming fish)

    Reply

    1. Hi Michael,

      I haven’t used it, but I bet it will work just great. Can you turn off the steam after a bit, you only want steam in the oven for about 10 minutes.

      Cheers, Zoë

      Reply

      1. I currently only use steam to proof the loaf: 100* steam for 20″. The small size limits the loaf to ~ one pound. About right.

      2. You may also appreciate the steam for the first portion of the baking time–it really improves the crust, and I bet this oven will be great for that.

  26. Until now I’ve only used a Breville Smartoven which really limites the size/qty I can bake. We have a very expensive $6000 Double Thermador oven and I’m having a heck of a time. My first few breads started to rise and then stopped, resulting in gummy (or undercooked – not sure which) centers – and few large holes.

    I used convection bake at 450F and I have 2-3 Taylor thermometers inside. There are two issues: The first is that I notice the temperature drop to as low as 375-400F after putting the bread in the oven and opening it a few times to spray with water. I have also tried a small preheated cast iron dish for hot water. It seems that placing the cookie sheet with bread in the oven causes the temp to drop as well as the process of spraying. The second major issue is that once the temp starts to rise again it usually goes all the way up to 475-485F. I have tried everything. The technicians say it is completely normal for all new (residential) ovens to range in temperature ±30˚, so if set to 450F it will cycle between 418-480. How in the heck do you control baking temperature if this is the case. They said it is impossible to keep a consistent temperature in any oven. Is this really the case?? So disappointed after thinking my bread would be even more amazing.

    Reply

    1. Hi Susie,

      What recipe are you using?

      If you bake on a baking stone or baking steel it regulates the heat in the oven. It retains heat, so even if you open the door it won’t fluctuate so much. If you use a roasting pan in the bottom of the oven and pour a cup of hot water in it, you won’t have to open the door to spray. We’ve never recommended spraying, unless you have an oven that leaks steam.

      Thanks, Zoë

      Reply

      1. Hi Zoe,
        Thank you for the prompt reply. My recipe is from your latest book for the basic bread. I measure by weight and I regularly calibrate my 2 scales have a specialty scale for the smaller items (to the 1/10th of a gram). Usually I would just bake on a cookie sheet although after such trouble in these new ovens I decided to try placing a cast iron griddle on a cookie sheet and letting it preheat. I use a cast iron pan below for the water. In any of these cases, after I placed the bread in the oven and add the hot water the temperature drops to 400-425F and doesn’t ever really return to 450F during the baking cycle. I don’t think the convection fan likes the steam, so I also tried straight baking, but in every case the oven temperature drops quite a bit. Is this
        “NORMAL” for a high quality oven?? Am I overthinking this? That means my bread is really baking at ~425F or slightly less. It’s taking about 40 minutes to get that dark brown crust where it really feels crackly all the way around. At 30 min it’s still a bit soft on the bottom.

        Every now and again I get one with good rise, but most are not getting a lot of rise – even from the same batch, same conditions.

        Despite all these recent issues, I’ve been baking with your recipe for about 2 yrs now and couldn’t be more happy to have caught onto this. I have bought several of your books for gifts and have been spreading the word. I recently subscribed to the video!

        Thank you kindly,
        Susie Melo

      2. I’d just compensate for whatever your oven’s doing– increase dial-setting so you get 450F and I think you’ll be happier with the result.

        Also, give a full 90 minute rest before baking and you’ll max the rise…

  27. Can I adapt AB5 for a bread machine? I have a friend who just got a fancy schmancy machine for Christmas and is looking for bread advice. Had she asked ahead of time, I would have told her to skip the machine and get a nice stone and your books, but now that she has it…..

    Reply

    1. Hi Pat,

      Not sure how she would adapt our recipe, since it makes so much dough. She could just make small batches, but then she really isn’t saving any time and the dough will always be fresh and not have the benefit of fermentation.

      Cheers, Zoë

      Reply

  28. When you say put the dough in a lidded but not airtight container, am I to leave the lid slightly open? I find the dough becomes crusty.

    Reply

  29. I’m loving this easy way to make bread! I’ve only made a few loaves but have some questions.

    I’m used to using some whey (from making yogurt) as part of the liquid in my bread. Will this work with your method? Any changes I should make, other than probably not storing it for 2 weeks? (I have a batch of 100% WW with honey sub from HB5 in the fridge right now, but haven’t baked any yet.)

    I covered a batch (100% WW bread from HB5)with a kitchen towel and put it in the fridge. When I pulled it out a few days later, the top was dried out and it didn’t mix well or rise much in the oven. I did have to manipulate it more than usual to try to mix in the dry part. The first loaf from this batch was great, but I ended up tossing most of the second one, it was like a brick, and the flavor was off. Guess I should use plastic wrap?

    When baking bread in a loaf pan (100% WW loaf with honey sub from HB5), do I still need to shape it? Can I just pull it out of the fridge, pop it into the pan and let it rest in there for 90 minutes before baking? Trying to minimize handling as much as possible! 🙂

    Thank you and Happy New Year!

    Reply

    1. Hi Sandi,

      So glad you are enjoying the bread you bake.

      I have used whey when making the dough. I usually replace 50% of the water with whey. As you suggest, it doesn’t last as long, but the flavor is wonderful.

      The towel won’t trap enough moisture to prevent a skin from forming on the dough, so you are better off using plastic or even a plate over the container. The towel can also stick to the dough and it is so wet that the towel doesn’t just peel off, so they become attached to each other.

      You can just toss the dough into a loaf pan, but the loaf will come out in a funky shape. The shaping of the loaf also provides some structure to the dough and actually helps the rise of the loaf. You just don’t want to handle the dough too much. If you feel like you have over handled the dough, just let it rest a bit longer before baking and it should be just fine.

      Happy New Year!

      Thanks, Zoë

      Reply

      1. Thanks for your quick reply, and on New Year’s Eve, too! You guys rock.

        I’m off to get my dough out of the fridge and into the oven!

  30. Book…The New Artisan Bread in Five. Page 137
    American-Style Whole Wheat Sandwich Bread.
    Question. I made the recipe and kept it vented for the two hour rise time. It is in the refrid. Should it still be vented throughout its use?

    Reply

    1. Vent for the first 48 hours, then you can close it more fully. I snap down the plastic lid and don’t get gas buildup at that point. Don’t screw down glass lidded vessels at any point though.

      Reply

  31. Regarding the discussion about dutch ovens: that is the only method I use – I had been using that method before I found Bread in 5 books. I bake a 1# loaf in a 3 qt. dutch oven. Preheat the dutch oven with the oven to 450. Place bread into dutch oven, cover. Bake 20-25 minutes covered, 10-13 minutes uncovered. A 2# loaf (also fits nicely in a 3 qt dutch oven) bakes 30 minutes covered, 15-16 uncovered. This method has worked for the master recipe and all the peasant breads.
    BTW: for safety, I use a 6″ x 24″ strip of parchment paper as a “sling” to deliver the bread in and out of the dutch oven. Saves lots of hand burns.

    Reply

  32. I love making pretzel buns or pretzels (New AB in 5 page 2014-207)but when I put the coarse salt on them they get soggy within half a day so I am unable to keep them very long. I make them without the salt as well and then they are fine but we sure like them salted! Any thoughts?

    Reply

  34. Hello,

    I have a convection steam oven and would like to try baking your bread in it. The problem is that all of the steam modes in the oven are designed to start from room temperature, quickly heat up to 212 degrees, release the steam and then heat the oven to the final temperature. The oven also won’t go above 445 degrees. I’ve tried several ways, but the oven simply won’t release steam into a preheated oven.

    Is there any way I could bake your bread using the oven’s steam capabilities? There is a preprogrammed artisan bread program which calls for a fairly traditional dough recipe. Do you think your dough would work with this baking program?

    Thanks for your help.

    Reply

    1. Sounds like you have no choice but to try the pre-progammed mode. I think there’s a good chance it’ll work. 445F isn’t bad.

      Reply

  35. Has anyone used potato starch (not flour) in their bread? If so, what percentage of potato starch to flour have you tried, and how did it come out? I might try it.

    Thanks

    Reply

      1. I have your first BN5 and your HBN5 books. The best I could find was on page 118 of BN5, Roasted Garlic Potato Bread. Here you’re using mashed potatoes which is sort of a potato starch.

        In your Gluten-Free chapter in HBN5, I didn’t see any potato starch but noticed that tapioca starch was used. tapioca and potato starch have similar uses. Any reason why Tapioca and not potato starch? Thanks

      2. For the wheat-based breads that have a little mashed potato, I’m guessing that potato starch isn’t going to have the same effect, and it’ll throw off the water requirement. Not sure how to advise you here.

        As for the GF breads, here are the swaps we’ve tested, see https://artisanbreadinfive.com/2014/10/19/substitutions-for-ingredients-in-our-gluten-free-recipes … others might work, but we either haven’t tested them, or they haven’t worked (for us).

        What you’re suggesting might very well work, we just haven’t tested that particular one.

  36. Rita and Jeff, thanks much. I will try pretzel salt and check into the non melting salt Rita referred to.

    Reply

    1. Nancy, it’s been a long time since I ordered it, but the nonmelting salt on my baked pretzels looked very (solid) white, rather somewhat translucent like regular coarse salt. There might be other types of pretzel salt out there that I’m not familiar with.

      There is a European-style bakery in our area whose salt also weeps and they barely salt their pretzels. They also don’t have the shine, deep rich brown color, or the flavor of the traditional lye-dipped pretzels.

      Reply

  37. Just learning how to bake and I’ve been using your books. The bread has tasted great but I am having one issue. When I shape the loaf to try and form the gluten cloak my dough tends to tear rather than stretch and form a smooth surface. What would cause that and how do I fix it (more water, less water…)?

    Reply

    1. Sounds like it MIGHT be too dry. Please tell me what flour-brand you’re using, and how you’re measuring the flour (scoop-and-sweep versus weights).

      Reply

      1. Thanks for the quick reply!

        I’ve been using Gold Medal flour and I just used some home ground wheat. In almost all cases I haven’t been able to get a smooth cloak. For measuring I’m using scoop and sweep…been thinking about weighting it but haven’t tried that yet.

      3. Understood. I’ve had the same issue with Gold Medal…that’s why I’m a bit stumped. Any ideas?

  38. I have the healthy breads book and have tried the rye and 100% whole wheat. Both come out “wet” looking. I read about the custard crumb, but when I pout a couple slices in a bag after completely cooling, condensation starts to form. I used a thermometer and my bread was close to 200 degrees when I took it out. Is the bread supposed to be this moist? Is it under baked or needs more flour? I used Bob’s Red Mill Rye, but am unsure of the whole wheat (brown bag with cream center). I make the 100% whole wheat in a large loaf pan using 2 lbs. dough, cook at 350 for 60 minutes. It makes a fairly low loaf even sitting for 3 hours to rise again.

    Thanks.

    Reply

    1. Bob’s is a pretty heavy product, and you may prefer this with Gold Medal Whole Wheat.

      2nd– you can go to 210F and see what you think–that may make all the diff.

      But yes, our results are moist, you just may have to adjust a bit. 1/8 to 1/4 cup less water?

      Reply

  40. GF Artisan Bread: pp 164-5. Please clarify the recipe for Bagels: Step 1 says to preheat baking stone, but step 4 states to lay bagels on ‘prepared baking sheet’ (?) and cover with plastic wrap and rest 20 minutes, which wouldn’t work on a preheated stone. Then step 5 says to place the baking stone in the oven.Very confusing. What is supposed to be done and/or used?

    Reply

    1. Sorry about that Karen. In this recipe, we’re using the stone to even out the heat in the oven, but placing the bagels on a baking sheet, which is easier. The mistake is in Step 5– where we say “stone” instead of “sheet.” This’ll be easiest if you prepare the baking sheet with parchment– less trouble with sticking.

      You can skip the stone altogether if you like, and just go with a prepared baking sheet.

      Reply

  41. I have been baking your bread for about 2 years and love it. I just ordered a Brotform proofing basket and my question is do I need to slash the loaf before baking? This would destroy the design. Thank you and Happy New Year.

    Reply

      3. Jeff,

        2 questions on your Brotform post:

        – You mention Italian Peasant Dough on page 46 in the book. My book just has Q&A on those pages and doesn’t have an Italian Peasant Dough recipe at all. Is there any difference between this and the Master Dough recipe?

        – Would it be okay to put a smaller amount of dough (say 1 – 1/2 lbs) into the 8″ Brotform basket, or would the fall from the basket to the peel cause problems?

        Thanks for your help.

      4. Old post refers to old edition of the book that it sounds like you have. Check out page 94 for the difference.

        You should be able to do a bigger one as you suggest…

  42. When making my first batch of dough, I used a 2 lb. bag of Gold Medal All Purpose flour (bleached – it weighed exactly 2 lbs. including the bag) and 1 1/2 lbs. of water. The water came to a bit more than the 3 cups called for in your recipe.

    I think I may have had a bit too much water and would like your opinion. The boule expanded sideways after I formed it. Overall it fell from a ball shape to kind of a circle/oval that was about 2 1/2″ high. Baking added about another inch to that height. It was also very difficult to score the dough and the holes mostly cut up after I cut it.

    On a separate note, I wanted to ask how moist the crumb should be after baking. My crumb felt a bit soft and moist compared to many artisan breads I’ve had in the past. I’m not sure if I would call it “gummy” though. Also the crust stayed hard even after the bread cooled, which I believe is an indication that the dough wasn’t undercooked.

    Thanks for your help.

    Reply

    1. Sorry, I meant to say that the holes closed up after I cut the dough. I did sprinkle flour on the dough before cutting.

      Reply

    2. Doesn’t sound underbaked to me either. You could try shaping it a little tighter with the gluten-cloak, 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

      If still not to your liking– decrease the water an eighth of a cup or so…

      Reply

  43. Hi there….

    Im wondering if you guys recommend pre-baking your master recipe dough for Sicilian Style pizza? On the site you mention adding sauce and topping immediately. I often see local pizza places par baking their dough.

    Any thoughts on this?

    Thanks.

    Reply

      1. Hi Jeff.
        I have the NEW artisan bread in 5 minutes a day…And Im using you’re master recipe (white flour – 2-2-6-13 ratio)…

        TJ

      2. With that light dough I don’t pre-bake (“bake blind”) but if you’re wanting a crisper result, then yes, go for it. Lower temp, see our Pizza book for a Sicilian pizza recipe.

  44. Hi Jeff & Zoe – I want to try some flatbread recipes from the New ABin5 book. The instructions allow for steam alternatives; is there any reason I couldn’t make (small) flatbreads using my dutch oven? It’s what I use for all the boules and peasant breads – with great results. Thanks!

    Reply

  45. Altar Breads?

    For Catholics of the Latin or Roman Rite, the requirements are that the altar breads be made only of flour and water…. in other words, Matzos, unleavened bread. Some of the Eastern Rite Catholics and the Orthodox are governed by rules regarding the ingredients for their own leavened altar breads.

    Some Protestant Churches use unleavened altar breads while some use leavened breads that are cut into cubes. The customs vary from Church to Church and sometimes from congregation to congregation.

    Reply

  46. Is there a way that I can do the flaky crust recipe but have it rise on the day of baking for a shorter amount of time?

    Reply

    1. Not sure what you mean by “flaky crust.” Which of our recipes are you working from (which book, what page number)?

      Reply

  47. I used 1 packet of Red Star Quick Rise yeast for my first batch of the Master Dough recipe, and within 2 hours the dough had risen over 5 inches.

    This time around, I scraped down the container and blended the leftover dough (about 3/4 cup) with the water (using an immersion blender). I then pretty much did everything the same as before, but this time I used 1 packet of Red Star Active Dry Yeast (not quick rise). Now after almost 3 hours, the dough has risen only a bit more than an inch.

    Did I do something wrong, or is this to be expected? For the moment I’m leaving the dough on the counter, as I assume it will rise quicker there than in the fridge. If the dough doesn’t rise substantially, should I throw it out and start over again?

    Reply

    1. Don’t throw it out–it’ll catch up eventually. Remember that this is dough you’re going to store.

      But–I can’t explain why you got so little rise. Maybe water was too chilly?

      Reply

      1. Now that I think about it, the leftover dough had been pulled straight from the fridge. I used 105-110 degree water to help offset the cold dough, but maybe that wasn’t enough. I assume the standard vs quick rise yeast made a difference as well.

        After about 5 hours, the dough rose about 3″ (1 inch less than last time), and I just put it in the fridge.

      2. Let’s see what happens with it. The key is how it bakes off, especially after storage. It all shrinks in the fridge and we’ve found the exact magnitude of the intitial rise isn’t all that important.

  48. Hello!

    I have your GF Artisan Bread in 5 book but.. as my husband’s allergy is just to wheat flour, I am looking for bread recipes that only omit wheat flour. Can I substitute rye, barely into any of your recipes? Thank you.

    Jennifer

    Reply

    1. I suppose you could, but we haven’t tested any of that. No idea where I’d start there, but you could start swapping. You’ll need something to build structure and not sure what we used (xanthan or psyllium) would work. And of course you can’t use vital wheat gluten…

      Reply

  49. Hello – I typically double your recipes (so about 4 2-lb loaves), and after the initial rise I freeze three loaves, and put one loaf in the fridge to be baked the following day. My question is, for the loaf that will go into the fridge, can i already use the pan which will be used for baking the next day even for the initial rise? So the dough will initially rise in the bread pan, then fridge overnight in the same pan, then out for an hour or so and straight to the oven. Is that possible? Do I need to take the dough out of the pan and create the gluten cloak when I remove from the fridge in order to facilitate the second rise, or can i simply let it rise in the original pan it was in?

    Reply

    1. No, what you’re proposing should work. Only prob might be sticking to the pan with that long contact-time, but should be able to fix that with a non-stick pan, or maybe even greasing very well. Also could consider parchment for the bottom.

      Reply

    1. I’ve had very good release with both glazed and unglazed stoneare loaf pans. You can’t grease the unglazed, and you may not have to with a very slick glazed one.

      But you never know till you try; the first time with a glazed one, I’d grease it well and even consider parchment for the bottom. You’ll see right away if that was overkill and you can tone down next time.

      For unglazed, it all depends. If you flour-dust the dough well, you should be fine, especially after the pan seasons with use.

      Reply

      1. Thanks!
        It’s unglazed and new. I’ll give it a try!! I appreciate your help and look forward to enjoying the delicious bread!

      2. You might try Julia Child’s old trick and use unglazed tiles on a cookie sheet with 1/2 inch sides instead of buying an expensive stone. The tiles are very inexpensive, and available at Home Depot, or Lowes.

    2. Pumpernickel Bread: Don’t have caramel color & don’t want to male it. Can I omit it and not worry about any adjustments? Thx

      Reply

    3. Hi
      What baguette pan do you suggest for your wet dough. I want to buy one to make our baguettes. I would make the regular and whole wheat. I have both books. Thanks!

      Reply

    5. Is there a difference between Sorghum Flour and Sorghum Meal? I can only find the latter here in South Africa and no info to compare the two.
      I use GLUTEN FRE ARTISAN BREAD IN 5 MINUTES A DAY Mixture #1 p60.
      My dough is VERY dry and wondered about the Sorghum.
      Thank you

      Reply

      1. Yes, that’ll make a huge difference– “meals” are generally much coarser than flours, and will yield a drier dough. If you want to use this product, you’re going to have to increase the water, and unfortunately, it’s just a guess as to how much. 50 grams?

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