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. Dear Zoe,
    It has been a while and I have tried your basic bread dough recipes 5 or 6 times since I wrote last. I was using all-purpose flour as your original book indicates, but you suggested I use bread flour because my dough was as loose as pancake batter. Well, I did try the 14% gluten bread flour from Costco Japan and it was a little better than my first attempts, but not much better. I always had to add tons more flour to make the dough workable. I thought that it might be the flour at first as you said, but I tried several other recipes that have always worked for me in the past with fantastic results using the same flour. The odd thing is that all those other recipes gave me good, consistent sticky dough. The breads all turned out well with a crunchy crust and tender, chewy crumb. I am really wondering if your original publication of the standard recipe was misprinted or maybe it was updated in the latest editions. I have the original book that you both published. I have had no success whatsoever with the original recipe, not unless I add much more flour to the recipe. Can you offer some insights into this? Have others had the same problem with your original basic dough recipe? How is the recipe different in your newest book? Please help. I read the comments of so many and they all seem happy, but my doughs are consistently runny like pancake batter no matter what flour I use. Please advise

    Reply

    1. Hi Eric,

      This is such a mystery. The master recipe has not changed over the years. Have you watched any of our videos to see if your dough is much different in consistency? Here is a video on working with wet dough that will at least let you compare your dough to ours: https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough

      Have you been measuring the flour with weights or cups? If you are still using cups, are you stirring the flour first? This can aerate the flour, making it lighter and will result in a wetter dough.

      Thanks, Zoë

      Reply

      1. Can a freshly baked loaf be stored in a plastic bag and stored in the freezer? Can the same thing be done if it is sliced?

        Jean

      3. Rather than baking in steam, can the loaves be baked in a convered 3.5 qt. Le Creuset round french oven? Any tips/suggestions if this method is doable?

      1. Hi Linda,

        You will just need to bake the bread for about 5-10 minutes in a 400 degree oven. There is no way to preserve the crust when freezing, because the of the defrost.

        Thanks, Zoë

    3. I formed two bread doughs from basic master recipe and froze them. I thawed them over nite and reformed formed one of the dough and let it rest for 90 min. After baking on a stone for 35 min and made it rest I cut some slices and the bread was very moist and heavy. How can the bread bake thoroughly inside. What is your suggestion.

      Reply

      1. Hi Nick,

        Your dough may have been thawed, but still colder than normal, which would require a longer resting time before baking. The dough should no longer feel cold to the touch and it will jiggle slightly when you shake it on the peel. Also, make sure your stone is preheated long enough to reach full temp. If the stone is thick this can take up to 45 minutes or an hour. It is helpful to have an oven thermometer to make sure you’ve reached that temperature.

        Thanks, Zoë

    4. Recently acquired a stone bread baking bowl. Can I use it in place of the flat stone? Would I need to pre-heat the bowl or could I put the dough in the cold bowl to rest, then bake in oven with steam?

      Reply

    5. 2 days ago I made our first two batches after reading most of AB in 5. The Master recipe and an Italian Semolina – the Master batch went just as you described. The semolina batch (pg 148?)did not get yeast, I messed up. So, after 15 minutes I dumped the batch into a bowl, sprinkled the yeast on top (dry), mixed it all together for a few minutes and returned it to the plastic bucket. 6 hours later, it was bubbly but had not risen more than an inch or two. What to do? I decided to go ahead and put the batch in the fridge after 24 hours on the counter – What can I expect? Also, I made a clay wood fired oven in my back yard this summer and will be baking bread there. Do you have any particular sections of the FAQ or web site that are specific to this type of baking environment for your method? THANKS!

      Reply

      1. Hi Joe,

        You can try letting the bread rise for a couple of hours once you have shaped it into a loaf. It may not have the height it usually does, but it may be just fine.

        Once you play with the heat in your oven, you will find that it bakes really well. I have baked in them several times and loved it. For pizza you will want to get the oven as hot as 800+ degrees for the best crust. When it cools down a bit (no more than 500°F) you can make crusty loaves like boule and baguette. You’ll want to cover the loaf or bake in a Dutch oven or Cloche to get a nice shiny crust. As the oven gets cooler (350°F) you can bake brioche or other sweets.

        Have fun, Zoë

    6. Hello!

      I bake sourdough spelt bread with organic four, distilled water, sea salt, and starter. I use about 1 kilo of dough in a bread pan (8.5″ x 4.5″). I make the dough one day and refrigerate it till the next. I bake it at 230 degrees C for 20 minutes and then another 40 minutes at 200 degrees C. When the time is up, I use a thermometer in the bread, and it registers 200 degrees C. I take the bread out of the pan and let it cool for a few hours before I slice it. The bread tastes good, but it still is “wet” when I slice it. I don’t understand why this happens, and I don’t know what to do. I welcome any ideas you have. Thanks – Lynn

      Reply

      2. Zoe,

        Thanks for getting back to me. No, I’m not using one of your recipes. I usually bake my bread in a dutch oven. I make a double batch in a 4 liter pot. It’s covered for 40 minutes and uncovered for 40 minutes.

        Lynn

      3. Hmm. We can usually figure it the cause of problems when it’s our own recipes, but I’m afraid that’s pretty challenging for recipes we’ve never baked.

  2. Hello! me again!

    I still have big problems with frech floor wich is not so rich in protein than yours…so I tried to put less water 340 ml for 500g of flour) but it is still very wet and I can do baguettes but I can’t make loaf cause it’s too flat…. do I put only 320 ml or 300 ml of water?
    my floor has 10g of gluten, do I put more gluten?
    thank you so much

    Reply

  3. Insight if possible.
    I am not getting a very dense loaf with the GF master recipe. Initial rise before going to fridge is great, no rise upon resting from fridge OR in oven. Oven thermometer checks out, but did have to make several “flour” substitutions as son baking for cannot have tapioca OR potato (used arrowroot & cornstarch). Boule looks gorgeous, son licks the plate clean (good taste), but feels like a rock. Anything to try? Or just the way this will end up?

    Reply

      1. Thanks Zoe

        Eggs are fine, so that will be the next version to try.

        Thank you for writing the book. All commercial GF breads are now out of his diet, and my past attempts he would not eat.

        The fact he licks the plate clean is huge.

        All the best.
        Anna

      2. Hi Anna,

        That is great, I’m so glad he is enjoying it! 🙂 Let me know if you have better success with the egg white version.

        Cheers, Zoë

  4. Been making your master recipe, new version. After completely cooling, the crumb is dense and moist. Actually feels very damp. Can you give me a verbal description of what the moisture level should be?

    Reply

  5. Gold Medal AP. I have been playing with the addition of 1/2 C dried distillery mash. Fewer holes than in the picture and definitely damp when I cut into it. How moist should the master recipe normally be?

    Reply

    1. Hi Graeme,

      By adding the mash to the recipe you are decreasing the gluten content and the dough won’t have the structure it needs to rise well and therefore will be denser. You can try using bread flour or add a bit of vital wheat gluten to increase the gluten content. If you do this you will likely have to increase the hydration slightly to compensate for the additional protein. I’d start with a half batch of dough until you get the consistency you like.

      I suggest you try the recipe as written so you have a sense of the consistency you should be shooting for.

      Thanks, Zoë

      Reply

  7. I store my dough in a plastic container with a lid. I lay the lid on top and don’t seal it in the original rising time.
    When I put it in the fridge I leave the lid loose. I just took it out after 5 days, and the top of the dough is crusty. Should I have the lid tight?
    Thanks, Nancy

    Reply

    1. Hi Nancy,

      If your dough is developing a crust, the opening is too large. You can also lay a piece of plastic wrap over the top, which will allow air to get out, but not come in.

      Thanks, Zoë

      Reply

  8. I just got your Gluten-Free Bread book and am excited to start baking with your recipes! Question is about baking with steam – I have a new convection steam oven with which I can bake “with steam” – would that be better than using a tray of water under my bread in a regular oven? Thanks!

    Reply

    1. Hi Diane,

      I would do an experiment and try it both ways. I bet your oven with do the job just as well and then you’ll have one less step. If you do try it, please let me know how it goes.

      Thanks, Zoë

      Reply

  9. i made the deli rye bread, and am not crazy about the texture. i understand that it is the rye four that is the culprit (I used hodgson mills), but ordering from king arthur and paying shipping is a budget buster. would it be possible to pulverize the rye flour i have in my food processor to make it a better texture for the bread?

    Reply

    1. Hi JB,

      This seems like a great experiment. If you try it please let me know what you think of the results. Is the bread just too dense?

      Thanks, Zoë

      Reply

  10. well – i would say that its texture is not smooth on the tongue like the master recipe. my husband thinks that whole wheat tastes like sawdust has been mixed in – so somewhat that kind of texture. we would rather have the rye flavor but the texture of the master recipe if that is possible.

    Reply

  12. update: i baked the amended rye today and it was PERFECT! exactly like bakery rye. here are the changes i made: 1. i ground/pulverized the hodgeson mills rye flour in small batches in my food processor, and then sifted in my flour sifter (discarding the really grainy part left behind); 2. i made the recipe for deli rye dough adding the requisite amount of vital wheat gluten for 4 loaves; 3. i added about 1/8 cup more water since i did not think the dough was wet enough.
    with these changes, the dough rose quite a bit in the bucket. it handled and rested and baked as usual – maybe a bit higher. but the texture was exactly what we were looking for. this was a simple fix for the flour texture – you just end up with a bit less in volume than you bought. much cheaper than ordering online and paying shipping!

    Reply

  13. Hi!

    I am trying to use up some bread machine yeast before it expires. Normally I use the active dry yeast with your recipes. Do I need to make any sort of adjustments in order to use the bread machine yeast?

    Thank you!

    Reply

  14. Am familiar with the Sullivan/Bittman No-Knead method and am now also thrilled to use your “5-Minute Artisan” basic recipe. No big problems so far–but I’m hankering to replicate the wonderful sarrasin “peasant” bread I recently tasted in France–Suggestions of how to make a great buckwheat bread adapted from your Master Recipe? (I don’t need it to be GF.) If you could tip me to suggested proportion of buckwheat flour–and offer advice as to what other flours might be added in to create the best buckwheat bread–that would be great! Congratulations on your revolutionary publications–what a boon to the baking community!

    Reply

    1. Hi Torbie,

      So glad you are enjoying the bread. Do you have our New Artisan Bread Book? You can use the Peasant bread recipe, but replace the rye with buckwheat and see if that is close to what you’ve experienced.

      Thanks, Zoë

      Reply

      1. I don’t have that one yet, but I will seek it out and try your suggestion–thanks!
        Torbie

  15. i made the olive oil dough a few days ago,and made a pizza today – it was great. question: could i bake the rest as crusts only,and then wrap and freeze to make pizzas later? maybe brush with a bit of olive oil before baking? it would be really helpful to have a crust all ready to pop into the oven with toppings and cheese without having to do the rolling out, etc. what do you think?

    Reply

    1. Hi JB,

      Yes, you can parbake the crust and freeze it or just roll them out on parchment and freeze without baking. Either way works and both methods are in our Pizza book.

      Cheers, Zoë

      Reply

      1. thanks zoe! i don’t have the pizza book, only the new artisan bread. this is a big help. jb

  16. (Revised & Updated version of book)
    I like honey wheat recipe p137. Looking to add some sprouted red wheat berries for crunchiness & texture. Have you tried this? Quantity (weight) did you add?

    Love your book and approach–so do my neighbors!

    Reply

    1. Hi Paul,

      You can start with about 3/4 cup of the wheat berries without changing the recipe. If that doesn’t seem like enough then you can add more the next time.

      Enjoy, Zoë

      Reply

  17. I saw a recipe for Busia’s Homemade bread. It waS ON
    STEPHANIA POTACZEK’S SITE ALL IN THE FAMILY, IS THERE A SIMILAR RECIPE IN THE NEW ARTISAN BREAD IN FIVE MINUTES A DAY? I couldn’t find one and the bread reLLY LOOKS INTERESTING. DON’T KNOW IF IT WOULD FIT IN MY KITCHEN-AIDE.THANKS, NANCY

    Reply

    1. Hi Nancy,

      It looks like our brioche recipe will be the closest thing to that recipe and you will be able to fit it in your mixer.

      Thanks, Zoë

      Reply

  18. I like to substitute white whole wheat flour for about 1/3 of the all-purpose flour in the master recipe, by weight. So I use about 607 grams of white and 103 grams of white whole wheat. I know that’s not precisely right because the weights per cup are slightly different. Question: is this rough approximation okay? And do I need to add more water?

    As always…thanks.

    Reply

    1. Hi Roz,

      It sounds like you’ve tried this already? If so, did you like the results? If not, this dough may end up being a touch dry. You can always add a bit more water. This will be especially true if you are using a high protein flour, like king arthur.

      Thanks, Zoë

      Reply

  19. OOPS! my stated arithmetic above is wrong. I was confusing my amounts when I cut the recipe in half. Here’s what I should have written: Instead of 910 grams of AP flour, I use 300 grams of white whole wheat and 610 of AP. As I said, it’s not precise because of the slight difference in weight/cup. Same question: do I need more water? Thanks.

    Reply

  20. Just got your GF Artisian Bread book. Have most everything that’s needed, except for a convention oven. So my question, are the baking times in the recipes set for a convection oven, and if so, how should I adjust?
    Thanks!

    Reply

  21. Hello! This isn’t about a specific recipe, although I do own both “Artisan Breads” and “Healthy Breads.” Rather it’s a question about the other bread books I own. Is there a way to convert standard-method bread recipes into your method? There are some recipes I love and would love even more if I could make them your way. Thank you!

    Reply

  22. I normally make the Peasant Bread from the original book. I’m having two problems. I’ve had to go to baking in a bread pan because the free-form loaves spread too much and I get bread too flat to use for sandwiches. Also, I’m having trouble getting dough to rise above the top of the bread pan. Any ideas how to fix this? Thanks.
    Celeste

    Reply

    1. Pans vary in size, even if labeled the same (1-pound loaf, 2-pound loaf, etc.), and our one-size-fits all recommendation for how much dough to use often undershoots how much you actually need. So– just just more dough.

      About the spreading– consider drying out the mixture a bit- maybe 1/8-cup less water?

      Reply

  23. Hello Zoe and Jeff,
    I have two questions:
    1. I have been using bread flour for all your recipes but may switch to AP. Should I reduce the water a bit when using AP?
    2. I would like to make bread bowls for soup. Any suggestions on shaping or sizes?
    Thanks as always for your time.
    Dave

    Reply

      1. Hi Jeff,
        My dough seems to be fine with the bread flour. I am switching to AP so I don’t have to keep both in stock.
        The bread bowls I am referring to are small round loaves which are hollowed out and filled with soup.
        Thanks again,
        Dave

      2. Ah. We haven’t experimented with those, but I bet the Peasant Loaf would work–something dense like that.

        About switching to AP– beward that it’s going to be looser, and if you don’t like that, could increase the flour a bit. 1/4-cup?

  24. Hi I have your gluten free in five bread book (love it) I wanted to make the blend up again today and had a quick question. For the mix number two – instead of teff (which I dont have on hand) can I sub. with buckwheat flour for the mix? thank you

    Reply

  26. Dear Zoe and/or Jeff,
    I have been baking “The European Peasant Bread” from “The New Artisan Bread in Five Minutes a Day”. With great success I hasten to add.
    The European Bread is fabulous, I am adding a cup of mixed soaked whole grains and seeds to the dough, but other than that I follow the recipe.
    Recently I acquired a grain mill and have today used just under 600 grams of home milled soft winter wheat berries and made up the rest (780 gr) with regular AP flour.
    I also used the recommended about of rye and ww flour (although I always use spelt instead of ww.)
    I had soaked the berries in about 1/2 cup of water plus I used the amount of water mentioned in the book.
    When preparing the dough it already had a different look and feel to it, which I assume was due to the home milled flour.
    The end product was a fairly flat, dense loaf. Fabulous flavour, but it did not rise much. Too much liquid?
    Where did I go wrong??
    I would greatly appreciate your input,

    Reply

    1. Problem is that home-ground flour usually throws off all the measurements, because of the differences I talked about in this post: https://artisanbreadinfive.com/2009/11/11/using-fresh-ground-whole-wheat-flour-and-some-highlights-from-our-book-tour

      See the paragraph I start: “But be careful…” Basically, the grind’s different, the moisture content is different in your home-ground product. I think that you’re going to have to experiment with water– either increase or decrease by small amounts and see if that improves it. But use common sense, if the dough seems dry or runny, it’s not going to work.

      The prob may be that your wheat berries are too low in gluten to support a rise comparable to modern hybridized wheat. You might benefit from adding gluten (vital wheat gluten); click her for instructions: https://artisanbreadinfive.com/2008/02/10/qa-whole-grain-breads

      Reply

      1. Very many thanks for the detailed reply. I shall try adding the wheat gluten next time as well as experimenting with water.

  27. Hi. I’m making the Master Recipe from AB in 5 minutes. I’ve never baked and this is so simple. Everyone wants me to make them bread. I’m cooking at 450 for 30 minutes. They come out great but I’d like to get a softer crust.
    I’m using the lower rack with my stone and have the water just below that. I’m looking forward to making other recipes. Thanks.

    Reply

    1. Yes, that edition didn’t have this soft-crust explanation:

      3 things to try:
      1. Brush top crust with oil or melted butter just before baking, and for even softer result, again when it comes out.
      2. Consider a little oil or melted butter in the dough. 2T swapped for water?
      3. Consider omitting steam from the oven.

      Reply

  29. I just made my first batch of The Master Recipe: Boule, page 64, in Gluten-Free Artisan Bread in Five Minutes a Day.

    It’s still rising and we can’t breathe…. it REEKS with a garlicky smell that is permeating the entire house. What in the world could be wrong?

    Reply

    1. Did you make any substitutions for any of the ingredient-brands we specified?

      Any chance the bowl or other vessel had garlic or other pungent ingredient left on it?

      Reply

      1. Hiya, Jeff!
        No substitutions. No deviations. I used Red Star Dry Active yeast I bought in bulk. It’s the first time I’ve used sorghum flour. I bought that in bulk at our local market last week – they get bulk spices and GF flours from Amish country – and it’s labeled GF.

        It is a brand new bowl I bought for the occasion…it’s a liner for my stand mixer so I can mix the dough then put the lid on it.

        The dough rose to the top of the bowl….about 4 1/2 inches. When I took the lid off this morning it still smells VERY strong. Something is fermenting. Should I try a loaf or start over?

      2. Well… when I said “substitutions” I meant even by brand. We tested with Bob’s Red Mill GF flours to create our two flour mixtures, and other flours–including bulk products (maybe especially bulk products, because they’re less standardized)– performed differently, and unpredictably.

        I’m guessing this smell won’t be apparent if you re-try with Bob’s Red Mill. On the other hand, why don’t you try baking it off and see if the result is good? The smell might dissipate with oven heat (allow to cool COMPLETELY before cutting). I like bulk products, but sometimes it takes some experimentation.

  30. I am using the master recipe from “Artisan…a Day” and shaping it into rolls. They taste amazing, but I’m getting blowouts on the side of the rolls, despite slashing very deeply.

    I am baking in a commercial convection oven and using steam as recommended. I have adjusted oven temperatures to no avail. The only deviation from the recipe is that I am using parchment covered baking pans instead of a pizza stone. Any ideas on how to improve the look of my rolls?

    Reply

    1. I wonder if the convection is starting the heating process too quickly, and the crust is setting too quickly, forcing the blowout. Why don’t you re-try, this time with the “Convection” setting off. Are you in a commercial setting? Home setting? also check oven temps with something like https://ow.ly/8CVPU

      Reply

      1. I think that is exactly what is happening. I am in a commercial setting and unfortunately, I can’t turn off my convection. I do use it on low fan. We are doing more of a baguette style than artisan style, so maybe applying the water more liberally to the top will slow the crust? And I’m experimenting with lowering the temperature even more. Right now I’ve got them in on 375. We are also at high altitude (approx. 6,000 feet)with dry climate, although I don’t know if that makes much difference.

      2. The altitude can affect the rise, but not this.

        375, hmm. We call for a higher temp, maybe that would prevent drying out the crust, because you’ll have so much less oven time. And yes, you could try wetting the top crust before baking.

        Also, could try a longer resting time before baking, though you might get some spreading sideways which isn’t great with baguettes.

        Can you tell us more about the commercial setting you’re in? Always pleased to hear that pros are using our method.

  31. Hi Jeff,
    I took your advise and didn’t use steam and brushed melted butter before and after baking. The bread came out great! Thanks for the tip.
    Rich

    Reply

  32. Using the GF artisan bread book. You give two versions of your flour mixture (page 60 and page 62). The recipes in the book seem to mostly call for Mixture #1. Can they be used interchangeably? Because the second mixture seems really easy to put together. Thanks

    Reply

    1. Yes, it is super-easy to mix up #2 (which is 100% whole grain), because we found that we could just use equal weights of the four flours in that one. But, and this is a big “but”…

      … you can’t just swap Mixture #2 for Mixture #1. Our whole-grain mixture absorbs much more water, and even after correction (you need more liquid), a 100% whole grain GF bread is going to be denser. Most of our taste-testers preferred at least some white GF flour (our Mixture #1, which is mostly white).

      If you’d prefer to bake whole grain GF loaves, start with the recipes on page 96, 99, 102, and 106. They get denser as you increase the percentage of Mix #2—you’ll see what I mean. You can apply the hydration-level you find in those recipes to the other recipes in the book we wrote and tested with Mix #1, swapping in Mix #2—but I’d get comfortable with the four recipes I mentioned before you start experimenting.

      Reply

  33. I’m going to try the no-knead bread. Any recommendations for a Dutch oven? I’m guessing 8.5 qts for the size. Is this right? Also, I noticed some Dutch ovens are wider and shallower while others are narrower and taller. Does it matter as long as they are 8 qts or larger? Does non-stick help?

    Thanks

    Reply

  34. I have tried a batch of dough using the #2 GF whole grain flour mix. I added 4 cups of water as the dough was quite dry but I am not sure if I should add more. I weighed the ingredients in the flour mix but used a cup measure when I made up the master recipe. I think it should probably be wetter but I am not sure & I don’t want to ruin it. It has a lot of ingredients in it & it all costs money. Hope you can help.

    Reply

    1. The GF Master recipe, as written, is intended to be made with Mixture #1, not Mixture #2. Mixture #2 is 100% whole grain and needs more water. If you use only Mixture #2, you can make the recipes appearing on page 102 or 106 and use those as starting points for variations and the level of hydration you’d need to salvage what you have already.

      You can use a blend of #1 and #2; see the recipe on page 96.

      Actually, having said all this, I realize your note doesn’t say which directions you used– which recipe, on which page?

      Reply

  35. Can you give the pluses and minuses of various types of baking peels? I love your recipes and have been using an “eco” type epicurion brand peel, which is like dense particle board. Not thrilled with it, because in some recipes, I get sticking problems. Probably too porous. But I like that it’s thinner than wood, and that I can still cut right on it. Should I try a metal peel?

    Reply

  36. Hi there,

    I just purchased Artisan Bread in 5 and Healthy Bread in 5 and have been baking up a storm — loving the results! I have two questions for you guys:
    1. Can spelt flour be used in lieu of the whole wheat flour in your 100% whole wheat sandwich bread recipe (pg. 134 of ABin5)? I think my kids might like the flavor better…
    2. I live in Denver (5,280 feet) and have so far not made any adjustments to the recipe/technique — the bread is coming out pretty well, maybe just a touch dense. I’m planning to make baguettes this weekend (already have the dough in the fridge) and am contemplating trying the refrigerator rise trick to make them a bit lighter. What would be an appropriate amount of time to let those rise in the fridge after shaping, given how skinny they are? Less than the 8-14 hours recommended for the boules, I’m guessing?

    Thanks so much!

    Reply

    1. Spelt is great but needs a water adjustment–generally a little less or the dough’s to loose. But it varies by brand so you’ll need to experiment.

      Correct on the boules– probably will start spreading sideways after about 5 hours so this may not be a great way to make bageuettes, at least from a cosmetic point of view.

      Reply

  37. Thank you so much for your quick response! I had just stuck the baguettes in the fridge 30 minutes before I saw your response, so we’ll see what 30 minutes of fridge rising plus 20-30 minutes of counter resting does!

    Re: dense bread, maybe I’ll try cutting down the yeast and doing a longer initial rise on my next batch to tackle the altitude issue…It’s not even really that big of an issue, which is awesome as I’m used to headaches when baking at altitude.

    Reply

      1. Quick question about the 100% whole wheat sandwich bread. I made two loaves today and they both came out very small — didn’t really rise above the level of the loaf pan. They taste delicious, but will make very tiny sandwiches. As I mentioned above, I’m thinking of trying the technique of cutting the yeast and allowing for a longer initial rise, as my master recipe boules have been a touch dense as well. But is this technique okay for the sandwich bread, given that there’s milk in it?

      2. USDA says that dairy and eggs needs to go in the fridge after 2 hours, I don’t know if that’s overcautious or not???

  38. I’m very interested in your technique and may request one of your books for my birthday … but what will I need to do for five minutes a day? Thanks.

    Reply

    1. Mix a big batch of wet dough (for four loaves), no kneading is neccesary–flour, water, salt, yeast. After rising, sits in fridge for up to two weeks, you break off dough as you need it, so prep time is divided over four loaves (that’s the time-savings). Minimal equipment is absolutely required, but you get nicer results with a baking stone, and you need something to store so much dough in. A soup pot?

      Reply

      1. Thanks, Jeff! So apparently the “5 minutes a day” is actually spread out over the two weeks and doesn’t involve time daily (such as tending a sourdough might)? I’m looking forward to trying your technique!

  39. i made the olive bread today (pg 103-4 in new artisan bread in five) using the olive oil dough. wonderful!! i next want to make my entire batch of dough with olives (per page 103) BUT am unsure of how to handle each loaf that i bake. do i roll it out and then form into an oval as with a single loaf (pg 104)? does it rest for 90 minutes? or do i handle it more like a “master dough” loaf? thanks in advance!

    Reply

    1. In this case, you’d handle it like the master dough, since the olives are already distributed in advance. You should still let the formed loaves rest for 90 because olives are a heavy ingredient. Could try less once you get comfortable with the recipe.

      Reply

  41. Hello! I love the 2007 edition of your book I have, but would like to make loaves in loaf pans and do not use nonstick pans. Is there any way around this or is it still not recommended? I would love to use glass or even cast iron but want to make loaves for school lunches. Thank you!

    Reply

    1. Hi Molly,

      You can use any kind of pan, but you’ll want to make sure they are well greased and you may want to line them with parchment if you find they tend to stick.

      Thank you, Zoë

      Reply

  42. Hi
    I was wondering if I can do the first rise in my oven. I have a proof option on my oven and it is 100 degrees Fahrenheit. Right now I am using the whole wheat brioche recipe on page 275 of the Healthy Bread in 5 book. I haven’t been getting a good first rise on my countertop at room temp. I watched the YouTube video on rising and after 3 hours my dough only rose to the 4 qt line on my container. I love all of the recipes I have tried so far!

    Thanks!

    Reply

    1. Hi Jennifer,

      You can give it a try. You don’t want it to sit at that temperature for any more than two hours because of the eggs. You can also try using room temperature eggs and warm the water a touch more. The dough in the video was the master recipe and it may rise more than the whole wheat brioche, so don’t worry if your dough is only reaching the 4qt mark.

      Thanks, Zoë

      Reply

      1. Thanks for such a fast reply! I baked the bread in a Pullman pan for 50 minutes and it came out a little dry. I will keep experimenting. This is the first time I have used a Pullman pan. My oven is new so it’s possible the temperature is not correct.

        Thanks again

      3. Besides making loaves in regular loaf pans and free-form pizza stone loaves, I also bake them a third way:

        I bought two loaf pans, I used a small Dremmel tool and made cuts in the bottom of one pan. I straighten out the cut parts. It now fits inside the other uncut pan. By doing that I raised the level of the loaf pan sides about 1 1/2″. I get a higher rise without any dough mushrooming over the sides. It works for me.

        Phil

  43. Hi-I’ve tried several recipes from HB in 5 and really love the flavor of the 10 grain bread (page 111). I’ve now made 3 recipes and get a great initial rise on the counter, but after that I see minimal rise during the rest at room temp and no oven spring. (so I end up with a very dense loaf with no air pockets in it). I’m using Bob’s Red Mill 10 grain cereal, King Arthur 100% white whole wheat flour, and King Arthur all purpose unbleached flour (both organic). I even switched to Red Star Platinum yeast. I’m measuring the flours by weight, water by volume, 10 grain cereal in cups and vital wheat gluten/yeast in Tbl (I half the recipe). The recipe seemed very wet as compared to what I see in your videos, so on the last batch I even decreased the water slightly (1/4 cup less for a 1/2 recipe) but there was minimal difference. I have an oven thermometer and the temp is right on, I’m baking on a stone, and using the broiler pan steam technique. Any thoughts on what I can do to get some oven spring and have a less dense loaf? Thanks!

    Reply

    1. Hi Kathryn,

      The cereal has no gluten, so it adds flavor, texture and nutrition, but it tends to make the bread a bit dense. The only way to increase the rise is to increase the amount of gluten. You can add more all-purpose flour and/or the VWG. This will likely result in a need to adjust the water as well. If you experiment with the dough I suggest that you start with a small batch, until you get a bread you are happy with.

      Enjoy, Zoë

      Reply

    1. Hi Janis,

      I tend to use my 5 quart, because it is easier for me to get in and out of the oven. They will both work however!

      Thanks, Zoë

      Reply

  45. I saw a recipe for whole wheat brioche that I would like to try in my bread machine. My bread machine is made by T-Fal, and it is model number OW5005001.

    The bread recipe is designed to be made by hand

    https://artisanbreadinfive.com/2009/11/02/whole-wheat-brioche-and-our-first-error-from-hbin5#more-1121

    How would I convert this recipe so that:

    1. It makes a three-pound loaf as the original recipe makes two two-pound loaves

    2. It uses bread machine yeast

    3. What program would I use on my bread machine for something like this?

    Reply

    1. Hi Barry,

      I have never tried any of our recipes in a bread machine, so I am not sure how to advise you on this. You’ll have to experiment. You can make about 2/3 of the recipe and see if that yields the right size loaf. You can use any kind of yeast in our recipes, so bread machine yeast is fine.

      Thanks, Zoë

      Reply

      1. Alright, I did a 75% conversion using a recipe calculator, and here is what I came up with:

        3 lb loaf Whole Wheat Brioche:

        3 cups whole wheat flour
        2 1/4 cups all-purpose flour
        1 tablespoon + 1/2 teaspoon granulated yeast
        2 1/4 teaspoons kosher salt
        3 tablespoons vital wheat gluten
        1 1/2 cups + 3 tablespoons lukewarm water
        1/2 cup + 1 tablespoon unsalted butter
        1/2 cup + 1 tablespoon honey
        3.75 whole eggs

        The reason I asked about the yeast is that bread machines use instant yeast, which is more concentrated than active dry yeast so I will need to adjust this recipe for that. When you say “granulated yeast”, do you mean active dry yeast, or instant yeast?

      2. Hi Barry,

        We’ve tested our recipes with all kinds of yeast and have found little or no difference in the outcome. Having said that, we formulated our doughs to be stored and over such a long time all yeasts seem to be equal. You can use the instant if that is what’s called for in a bread machine.

        Thanks, Zoë

    2. Perhaps this Google Search will help? “Bread in 5” recipes are designed for a long rest, which a bread machine might/might not do. I’m not sure a bread machine would develop the flavors as well because of that. Here is the search I plugged in:

      https://www.google.com/search?q=How+to+convert+bread+recipes+to+the+bread+macine.&ie=utf-8&oe=utf-8

      Zoe and Jeff, please feel free to comment if you’d like, or maybe someone who has done this successfully will chime in.

      Reply

      1. I will make this bread sometime this week after my current loaf runs out.

        I plan to use the “whole wheat” program, which is around four hours, and it has two rising cycles.

        As for the yeast, I am going on the assumption that this is active dry yeast, so for instant yeast, I will need 2 1/3 teaspoons.

        I will post my results with the bread after I see what happens.

  46. Hello again.

    My attempt at whole wheat brioche was a “mixed bag” to say the least. There were some complications.

    The high moisture content of the bread was ultimately its downfall, because I think that the dough splashed up with the start second kneading cycle and part of it went over the bread machine pan on one side, putting it in direct contact with the heating elements on the interior of the bread machine. As a result, it caused a lot of smoke and I spent all afternoon cleaning out charred bits of dough and baked on soot out of the bread machine. The bread itself had a good flavor, but has an acrid aftertaste since the flavor of smoke got into the bread.

    Nothing ventured, nothing gained. Thanks for your help, anyway.

    Reply

    1. Hi Barry,

      Thanks for reporting back. Do you think a smaller batch would have worked better or it is just a matter of the hydration?

      Zoë

      Reply

      1. I think that the dough had too much moisture in it. When I saw the dough during the first mixing cycle, it seemed to be extremely runny, as it was sloshing around in the bread pan so it almost seemed like there was too high of a liquid to water ratio.

        My bread machine can make three pound loaves for its highest capacity, and this is the first time that something like this happened.

      2. Hi Barry,

        If you make the dough as we wrote it the butter in the recipe sets up when the dough is chilled and it is very easy to work with. Until that happens the dough is very liquidy, which makes it very easy to stir, but I can see how it wouldn’t do well in a machine. Hope you’ll give it a try in the oven, it’s quite tasty.

        Best, Zoë

  47. I have enjoyed making your Master Recipe for two years. I enjoyed your YouTube videos and just completed Zoe’s Craftsy class (wonderful!).

    I just started making the Olive Oil Dough (page 214) from your New Artisan Bread book. When there is some dough left in the bucket, may I add a new batch of ingredients as I do with the Master Recipe (page 62).

    Zoe and Jeff, thank you very much!

    Reply

    1. Hi Phyllis,

      You can certainly add more dough to this batch, but I wouldn’t do it for more than a few batches, since oil can eventually go rancid.

      I am so glad you are enjoying the books and joined me over at Craftsy!

      Cheers, Zoë

      Reply

  48. Hello, I have your “New Artisan Bread in Five” I really love the recipes. Been making bread now for quite a while. Tried the Wisconsin Beer-Cheese bread for the first. Time. My crust is very dark when finished. I used a stout dark beer and I use a scale for all the recipes. Is the dark crust due to the dark beer or cheese? Can I cover the bread with foil to reduce the color a bit? My oven is calibrated for 450 and I baked the bread for 50 minutes on a stone. Temp was 198 internal, but I had to pull it out. It was very dark. Help and thank you.

    Reply

    1. Hi Christopher,

      The cheese and beer will add to the darker color. Where in the oven is your baking stone? You can try tenting the bread, just don’t cover too tightly or it will steam.

      Thanks, Zoë

      Reply

    1. Hi Christopher,

      If you find the breads are browning too much, it may help to put the stone near the bottom.

      Thanks, Zoë

      Reply

  50. I today I prepared the challah dough by weight (per The New Artisan Bread, pages 296 to 297). I used this recipe successfully least 10 times.
    Today, I noticed that the initial rise in the bucket is significantly less “high” than my Master recipe or Pizza Oil Dough (Artisan Pizza, page 61).
    My yeast is fresh. My flour is unbleached. My house temperature is cool, but my pizza oil dough (from earlier today) rose high. Again, all my ingredients are weighed.
    I’ve placed the bucket — after 2 hrs. – in the refrigerator.
    Question – should e challah dough rise like the other doughs.
    Many thanks, Zoe and Jeff!

    Reply

    1. Hi Phyllis,

      The eggs tend to bring down the temperature in an enriched dough. It is fine if it doesn’t rise as high as the other doughs, as long as you are seeing some rise. Placing it in the refrigerator after two hours is perfect, it will continue to rise there.

      Thanks, Zoë

      Reply

      1. Thank you, Zoe.
        In the future, should I bring the eggs to room temperature before incorporating them in the dough?
        Again, thank you!

      2. Hi Phyllis,

        I’ve tried both ways and really don’t notice much difference in the baked bread. If your kitchen in on the cool side it will help more to let the dough rest a little longer once you’ve shaped the loaf.

        Thanks, Zoë

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