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. Hi Zoe / Jeff … This is my second post for these questions. Couldn’t find answers to last post…. Regarding your Gluten free Book… Is there a master recipe for mixture two like there is for mixture one?… Also, have you tried the Dough-Joe steel baking sheets… I was thinking of getting one but would love your opinion… I have the 7 Qt kitchen Aid mixer and just purchased their flex edge beater in the hope that it would do a better job of mixing the dough… Thanks so much

    Reply

    1. Hi Rochelle,

      There are several recipes that use the whole grain flour mix, but not one whole grain Master as we have with the Mix#1.

      I have not tried the dough-joe brand baking steel, but I love my steel: https://artisanbreadinfive.com/2014/04/22/pizza-on-a-baking-steel-giveaway-baking-steel-and-a-copy-of-our-pizza-book I bet they are very similar.

      I hope you like the flex edge beater for your mixer. I have something similar and really like them a lot. Let us know how it works for the dough.

      Thanks, Zoë

      Reply

      1. Hello: Where can I get the dough bucket you use in one of your online videos of Zoe showing how dough rises in the containers.

      2. Hi Jeff,

        On the left hand side of the website you will find an Amazon store with all of our recommended equipment.

        Thanks, Zoë

    2. I’ve tried your Vermont Cheddar Bread(p. 106 Artisan Bread in Five…) twice. Each time the dough was so gooey after 4 days in fridge that even after adding much more flour it still oozed off the peel and was impossible to transfer to the baking stones. It was impossible to ‘cloak’ even with the addition of flour. Is there a mistake in the printing or should I just give up?

      Reply

      1. No mistake, that recipe works for us. Have you made other recipes from the book, and do they work well? What flours are you using (what brands)? If you ever get in this situation (dough too wet), you can always bake in a loaf pan, well-greased. But I have a feeling you just need more flour in the first place, but I need to know what brand you’re using.

    3. In your master recipe pg 53, 6.5 cups of flour is 910 grams. I looked up a conversion on a website and 6.5 cups of all purpose flour in 812 grams. Why is there a difference????

      Reply

      1. I tried the master recipe on pg 53 using half the recipe with 3/4cup of sourdough stater and less water and flour u recommended by taking half of 3/4 c less water and half 3/4c flour. The bread was to heavy. What should be the adjustment to get a lighter bread.

      2. Was the dough wetter than the version you’ve made with the standard p.53 recipe? Was it dryer? What kind of flour are you using (brand, type, location), how did you measure it?

      4. Using the starter, the dough was dryer. Used ceresota all purpose flour, used scale and I live in Illinois.

      6. Tried more water using the starter with master recipe. I used half the recipe with half measurements stated on pg 46. I used almost 1-1/2 cups water and extra 1/2 tsp of yeast. Also decreased flour(Gold Medal). Used half your decrease of flour. Was in kitchen for 4 hrs and dough is wet and no rising. HELP

    5. Can I just double the recipe for the basic bread?

      I bought the Craftsy video and there is mention of increasing the yeast ‘a bit’ if doubling the recipe.. can we be a bit more specific, pretty please?

      I’ve been looking for an answer for an hour now..

      Reply

      1. If you’re ever stumped, just post a question and we usually get back to you within 24 hours. The website says 48, but it’s hardly ever that long.

        In general, to keep the same rising speed, you double the yeast if you double the recipe. But– you don’t have to, because the recipe works with less yeast, and some folks prefer the flavor when made that way. See our post on that under the FAQs tab above; click on “Yeast: can it be decreased in the recipes?” Or use the Search bar above.

      2. Thank you for such a timely reply.

        I’ve never been any good at bread making — the yeast beasties and I never did get along, but I now have a job as the muffin and pasta maker at a hotel and they want in-house made baquettes.

        This whole basic recipe thing solved my bread-making ‘issue’, produces a fantastic baquette and my boss thinks I’m a genius.

        Thanks
        Linda

      3. Terrific Linda, so glad. Genius is good!

        I should have said– if you reduce the yeast, things go much slower, as we say in the FAQ link.

    6. From Healthy Bread in Five Minutes a Day, Oatmeal Date Bread, P.191. I’ve forgotten to add the salt. Is there any way to add it now? It is nearly done with the rising on the counter.

      Reply

      1. A bit of a pain, but I’ve done it. You have to work in water first, so you have an even-looser dough. Half-cup or so? Maybe less (I never measure). Then, make a slurry of the salt with a little more water. Then work the slurry into the wet dough, using your hands or a mixer or food processor. Now add flour back until you have the original consistency, again using hands or a machine. Then all to rise again for two hours before refrigerating.

    7. Hi Zoe and Jeff,
      My master loaf recipe turned out like a sponge ie you can cut off a chunk, squeeze it hard in your hand and it just springs back. Not like bread texture at all. It’s different than a dense texture. It is airy but just like an airy sponge and doesn’t have that lovely bread smell. I used 11.9% flour so added 1/4 cup extra water. Any tips as to what causes this inedible texture? Thanks heaps.

      Reply

    8. Can I use ‘olive oil dough’ and make a regular loaf that’s made with the master recipe. Is the prep and baking time the same as the master recipe.

      Reply

  2. sighs…I’m having such difficulty NOT burning my bread.
    I am using a dutch oven, (steam from pan, just wasn’t working), I bake at 500* for 30 mins, remove the lid for 10-15…but the top is always burnt, can I just leave it in the dutch oven for the entire time? I am also setting the dutch oven on a pizza peel…help pls..thanks in advance…btw, I am using the basic recipe, I think called master recipe. I have the second ebook New Artisan Bread in 5 .

    Reply

      1. Thanks Zoe,
        Yea, I found that post AFTER I submitted my question…go figure. I am going to try another at 475 the entire time…let’s see what that gets me…thanks again…hopefully I can find a happy medium for me that works.

  3. First, to add my praise to all the others – this book is fantastic!!! A friend lent me her copy as well as the “healthy bread” one and I tried a couple recipes from each – they turned out amazing and I am completely hooked – and now the proud owner of my own New Artisan Bread…

    Anyway,just wondering if the recipes calling for baking pan can be made free form with a stone instead? In one recipe you actually state it can be done either way – does that apply to all, if shape doesn’t matter?

    Thanks so much
    Angela

    Reply

    1. Hi Angela,

      Thank you for the lovely note, so glad you are enjoying the bread!

      Yes, you can bake almost every dough free form or in a loaf pan. The timing will often change, but if you follow the instructions for a loaf pan with any dough you should be just fine.

      Thanks, Zoë

      Reply

  4. I have a question for you about Chocolate Espresso Whole Wheat Bread (page 301) from Healthy Bread in 5. I have made successful bread from all the books (except Gluten-free). I have been planning to make this one for a long time since it sounds so good!

    I made it and it does not taste sweet at all, mostly bitter, and I am a dark chocolate lover. I had 7 adults give me their honest opinion, and they did not like it either for the same reason. I know the recipe says not too sweet but packed with flavor, but it doesn’t seem to have any sweet.

    I used regular brands for cocoa and chocolate, since the high quality chocolates are not available locally. (I used unsweetened baking cocoa.) I live in Minnesota, but rural.

    I volunteered to bring this to a Saturday brunch for relatives, so I am hoping to work out the kinks asap!

    What did I do wrong, or how can I sweeten it up without wrecking the moisture of the dough? I am meticulous when I bake, even converting the ingredients to metric and weighing instead of measuring.

    I thought of adding honey and reducing water, adding mini chocolate chips in the dough, or as a last resort using the dough to make the Cinnamon Crescent Rolls with Cream Cheese Icing (page 294)

    I scoured the site and internet but didn’t come across anyone else mentioning this.

    Thank You so much for the help!

    Reply

    2. Hi Rita,

      I am so sorry to have missed this earlier. Yes, you sure can make it sweeter to suit your taste. If you add a significant amount of honey or sugar, you will likely have to reduce the liquid by a bit. I would just hold off on some of the liquid and add it slowly until you have the consistency of the dough you made before.

      The type of chocolate you use may effect the flavor, but only slightly.

      Hope that helps! Zoë

      Reply

      1. Zoe-
        Thanks for the reply. I played around with this a bit this week and got something I like. I reduced the cocoa and water, changed to a semi-sweet chocolate and added a bit more, and added more honey. I really love the cookbooks! I am bringing sticky pecan caramel rolls, braided raspberry cream pastry and the chocolate espresso whole wheat muffins to the gathering. Yum!

  5. I’ve made a batch of the Jewish Rye bread (memories of my youth in Brooklyn!) and the first loaf was just grand. I wanted to use the rest of the dough all at one time to make a LARGE loaf like we had back then. Is this possible and how would you advise me to proceed? I expect a longer rise time and longer baking but need your expertise if more is required. If I don’t hear from you I’ll just proceed. Many thanks.

    Reply

  6. In general, the breads I make with your recipes turn out very well. They cook well, have a good crust, taste good, and cook in the correct amount of time; however, when I cook these breads, the bottom crust cracks. Is this an issue with the amount of flour? This happens with all of your breads, including the baguette, which was otherwise perfect.

    Reply

    1. Hi Claire,

      This can usually be fixed by just letting the dough rest longer after you shape it. Depending on your kitchen this may be 10 to 30 extra minutes.

      Thanks, Zoë

      Reply

  7. Please excuse the question sent above April 25. Found your often asked questions section and followed those. Sorry.

    Reply

  8. On 4/19 I made a batch of the original master recipe. On 4/20, I made my first loaf. Everything came out perfectly. Since I didn’t have time to bake during the week and I also wanted to get a more sourdough-like flavor, I pulled my dough out of the frig this morning (4/26) in order to bake a few more loaves. The dough was so wet and sticky that I couldn’t handle it and it wouldn’t hold its shape. It also smelled alcoholic. Did the dough spoil?

    Reply

    1. Hi Karen,

      No, the dough didn’t spoil, but if it is not used for several days it will start to break down. You’ll need to add more flour before using it, but the flavor will be much more developed.

      I just happen to be doing a post on this subject soon, so stay tuned!

      Thanks, Zoë

      Reply

  9. I recently got a copy of New Artisan Bread in 5 and LOVE, LOVE, LOVE it! I just prepared the master recipe for the first time (last night) and my first boule just came out of the oven.

    I searched the FAQs but did not see this info here or in the book. I wanted to ask what is the average size for this boule. It seems pretty small to me. Should it be double the size of the grapefruit size dough ball that went in? Mine is not. My baked boule is between 6.5 to 7″ in diameter, and 2.5″ at its summit. I mixed the dough by weighing the flour, but measuring the water, yeast and salt.

    Reply

    1. By the way, I weighed out a pound of dough when I went to bake it, and followed the 40 min. resting instructions, etc. as in the book.

      Reply

    2. Hi Ivette,

      That does seem a bit small. What kind of flour are you using? It sounds like you need to let the loaf rest a bit longer. If your dough still felt cold to the touch when it went in the oven you may need to let it rest 60 to 90 minutes.

      Here are a couple of posts that may help:

      This one shows the master recipe step by step: https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated

      Here is one on trouble shooting a dense loaf: https://artisanbreadinfive.com/2008/02/10/qa-dense-crumb

      Thanks, Zoë

      Reply

  10. Re: Gluten Free Artisan Bread in 5 Minutes…The first time I made a batch I added the recommended amount of water which was way too much (I had soup, not even a batter.). I have been adjusting the amount of water by using approximately one third the amount, still making a wet dough. One adjustment I have been making to the recipe is using teff flour. is the teff the problem?

    Reply

  11. I just read an article in the Sacramento Bee on baking with Sprouted Wheat Flour. Have you used this in any of your recipes? Would it work?

    Reply

    1. We’re working on it for a new book! It probably works about like whole wheat flour, but you have to adjust the water, and it all depends on the product…

      Reply

  12. I am using your gluten free bread baking book. Many thanks for this as you opened up a whole new world of possibilities. One of my dreams is to rediscover the superb sourdough I used to enjoy in San Francisco. I realise you advocate a sourdough effect from the ageing of the dough in the fridge, but I want to take it one step further. Really get that pungent sourdough taste right away as on purpose!

    I have cultured a vigorous starter for over two weeks using rice flour and now want to create a sponge using your Mix No. 1 and then make sourdough bread, again, using the Mix No. 1. I have read a number of recipes from other sources that suggest amounts of starter/flour for the sponge , but was wondering what amounts you both recommend for this method including the amount of Mix No 1 to add to the sponge to make up the sourdough dough?

    Regards,
    Neill

    Reply

    1. Unfortunately, we haven’t tested this as rigorously as you’re suggesting. We have made general suggestions for the use of sourdough starter using wheat flours, and my guess is that it’ll be similar with GF. Here’s my older post on that subject: https://artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes

      Everything depends on how much moisture is in your particular starter. First attempts– use a little commercial yeast as well. Key instruction is to adjust the water/flour at the end to result in a dough that’s just like what’s been working for you from the book.

      Reply

      1. Many thanks Jeff. Flour mixed and rising now. Went with a small amount of additional yeast. Focused on getting a wet, but not too mix result. Baking in the am…

        Regards,
        Neill

  13. I need weight equivalents so that I can weigh instead of measure my ingredients. My book is pre 2009, so it doesn’t have this listed. Can you assist please?

    Reply

  14. Hi,

    I have searched the site for a range of cooling times. What length of time do you suggest for the cooling period and does it vary based on what bread you are making?

    Thanks in advance!!!

    Reply

    1. In general, a one-pound loaf or larger takes about 2 hours. Baguettes, less. And rolls and flatbread can be eaten slightly warm, a short cooling is enough. 20 or 30 min.

      If it seems gummy, you’re not letting it sit long enough.

      Reply

  15. Can you tell us how to modify your recipe to make it 10(or multi) GRAIN. i.e. made with some grains not made with multigrain flours. I prefer a slow fermented bread like the Burgen breads. They have nice heavy grainy slow ferment breads. Can we make a bread like this using your system? the 10 grain, cracked wheat etc are nice but more ‘white’ feeling than a dense grainy bread. The 100% whole wheat of course suffers from the same problem as white, that is the grinding of the wheat increases the glycemic index of the finished product compared to cracked and whole grains.

    The effect on blood glucose in noticeable for some of us. So can you help us understand how to modify the recipes to create a nice low GI loaf??

    Reply

    1. We do not know the GI of our breads, and have not had them tested. They’ll be comparable to others made with ground white or whole wheat flour (depending on which of our recipes you’re talking about.

      We have a few breads that might be similar to what you describe in Healthy Bread in Five Minutes a Day. There’s a 10-grain bread made with Bob’s Red Mill ten-grain hot cereal mix. Also a vollkornbrot that has some whole unground wheat berries, and some rye flakes.

      In general, you should be able to use some cracked or whole grains in our recipes– but you’ll have to adjust for that, probably increasing the water a bit. And you can’t use a large proportion of the grain this way.

      Reply

      1. Thanks Jeff,

        I’ve tried the 10 grain but the rolling makes it lose texture. The Volkornbrot is great but only wheat berries.

        I’ll try adding some millet, and some whole grains. What if I boil the whole berries before adding? That way they would have less effect on the water.

      3. Yeah the GI of whole wheat flour products usually differs little from the white flour product. Hence why the suggestion for Australian diabetics etc (works on heart patients also) is to use slow fermented breads. preferably with some grain pieces and/or oat or barley or other low GI grain.

        I used to make a low GI cookie that the diabetics could eat 1-2 without any change in blood glucose by following the suggestions from Sydney Uni group – Jenni Brand Miller etc.

        For me – I tend to hypoglycemia but find the same tactics help stop the bounce and crash.

        my fellow pharmacist had heart issues and lost 10kg and changed lipid profile with just a change to his bread and rice variety (in an otherwise very healthy diet based on home grown organic vegetables).

        I like to try to stick to the healthier alternatives if possible. In USA the commercial bread was so laden in chemicals and sugars I was forced to try to find a solution. Your bread is a simple way to provide fairly healthy bread with minimal work. I just want to try to tweak the GI as I know the benefits.

      4. All of this is certainly worth the experimentation; wish I could speak from more experience other than the loaves I mentioned. Our method was designed so you could tweak the ingredients to taste, or to your health specifications, so have at it!

  17. Can sour dough starter be used for a master mix…which book has this…fabulous, wonderful, life changing site…first time

    Reply

  18. I am seeking a vegan, GF whole grain bread recipe. Unfortunately, I did not see one in your book. Is GF flour mixture #2 suitable for use with the Master Recipe? If not, are there any modifications that would make it suitable? I am not an experienced baker, and don’t know how to approach substitions without assistance. (Also, I prefer not to add sweeteners). Thanks! I have really enjoyed your book.

    Reply

    1. We had a very, very hard time taking out the eggs with GF breads that had a lot of whole grain. It was much too dense, so we didn’t include it in the book. We didn’t have success swapping #2 in for #1, especially in the vegan version of the Master Recipe.

      If you want to experiment with a vegan GF that has whole grain, start with the European Peasant Bread on page 96, and see what you think when you increase the proportion of Mix #2. You’ll need to increase the water to keep the dough consistency like you’ve been used to (like what’s in the video: https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video).

      Mixture #1 has some whole-grain in it, by the way…

      Reply

  19. Hi Jeff,

    I am excited to be trying out the gluten free bread recipes. I just tried to make the master recipe using gluten free #1 all purpose and it is crumbly, not holding together and did not rise. Do you have any suggestions? I used all bob mill flours.

    Thank you!

    Reply

    1. Did you weigh the flours, or did you use cup-measures? (weight is much more accurate). Did you use xanthan gum or psyllium? What brands?

      Reply

  20. I made a first batch of bagels, but used sugar rather than malt, which was mentioned in the recipe. I’m not sure what malt to get, as there are many types available with the beer brewing supplies in the store I visited. Any recommendations….liquid or powder and what type?! Thanks! Johntimothy

    Reply

    1. We have a number of bagel recipes in the books– which one are you using (which book and page number?)?

      Reply

    1. You can halve the recipe– also, go through our FAQs tab (click above) and feel free to use the Search bar at left to wade through our old posts. But the best source is our books (click on the book-images above).

      Reply

  25. A question actually regarding substitutes: I would LOVE to make soft bread for my precious granddaughter…she’s allergic to eggs, dairy, wheat, peanuts, etc. Can I substitute egg replacer for eggs, egg whites in your recipes?

    Reply

  26. Hey there, I’ve just bought ‘The New Artisan Bread’ and it’s fabulous ! I have a question though, you say in the FAQ that it is possible to reduce the amount of yeast down to 1/2 teaspoon, and letting the dough ferment up until 12 hours. Will that longer fermentation help achieve a crumb with a larger hole structure ? Thanks, and again, congratulations for you book, I’ve been eating more bread than ever 😉 !

    Reply

    1. I don’t think so– large whole structure is a function of the gradual weakening of gluten structure that you see with natural sourdough and with our dough once it’s aged.

      If you make the dough a little wetter, you’ll get more of that– but you risk sideways spread rather than upward rise.

      Reply

      1. Hmmm, I see. So the bread that I’ll make towards the end of the batch two-week life will be less dense than, say, the bread of the first couple of days right?
        Well sideways spreading could be a problem for free form loaves but for baguettes, I have a baguette pan which could prevent just that. I’m just being nitpicky because the bread tastes good but I’d like to have a very holey crumb, if possible :).

      2. It’s complicated. In the first two days, yes, the holes are smaller. Days 3 to 10, more open. From 10 to the end of the batch life, it can get dense again, though the holes may still be large. There’s less structure and you get a little more collapse, and more sideways spreading.

      3. Alright thanks. I’ve made a batch yesterday, adding one extra 1/4 cup of water, and I’ll see how it turns out on day 3 and let you know. I’ll take photos if I can, because ‘airy crumb’ can be subjective, so that I know if I’m on the right tracks ! Appreciate the replies; it’s great to know we amateur bakers can get some help :).

  27. My Filipino relatives are asking if I can make Pandesal….. Has anyone made it with ABin5? Perhaps a brioche like variation from the New AB in 5?

    Reply

    1. Haven’t done it, but my cursory look on the web suggests that you can adapt our recipes to something close to that.

      Reply

  28. Hi an thanks for your comments to my last questions…. The flex edge beater for my Kitchenaid 7 quart mixer is great … It does an excellent job of mixing the dough…. I do have one more question regarding whole eggs or just egg whites… How does either affect the gluten free bread outcome…. Looking for a lighter less doughee (excuse my spelling) product…. What are your recommendations…. Thanks again for helping us all….

    Reply

    1. Our best results were with the egg white version, second-best with whole eggs. The egg-free version is denser, but many of the readers said they were sensitive to eggs. Hence all the variations…

      Reply

  29. If there is anything viable about any of my sourdough starters, then using my garden seed mat to place the bowl rising and a styrofoam box over top creates the most incredible proofing chamber…..by putting a sizable hole in the side of the overturned foam box and a little cover that slides back and forth on a single long screw with a nut on the other side and a thermometer on the inside helps me regulate to perfect conditions….just a thought

    Reply

  30. Im using the book ‘the new artisan bread’ and am wondering how to make the almond brioche in single serving fluted pans.

    Reply

    1. Sure, you’ll just decrease the baking time. Maybe around 30 minutes, depending on the characteristics of the pan. Check at 20 or 25.

      Reply

      1. just to double check, should I follow the recipe with the almond paste and roll and cut dough and just place in the fluted pan? or does each one need to be rolled out individually…

      2. I’d just roll out the full batch and put the cut pieces into each individual pan.

  31. Hi ! I am using your GF Bread in 5 ! Great stuff so far. I do have a question though. . . .I want to mostly make bread in loaf pans. I see it mentioned in the book, and I see it says to grease well. Other than that, I find no specific directions. Any tips ? Do I go ahead and use a cold loaf pan or preheated ? Do I go ahead and use the steam pan too ??? Thanks for any tips. Wanting a good sandwich style loaf . . . .

    Reply

    1. There’s lots more in the recipe starting on page 85. See step 6 about the steam pan. We don’t preheat the pan…

      Reply

  32. Hello, I’m wondering whether you know if your method creates bread which has the same health benefits as old fashioned sour dough. Sour dough has a lower GI than yeast raised bread and better for diabetics and I’m wondering if this is true of your bread because of the length of time the dough is left to develop?
    Thanks very much

    Reply

    1. Well, we don’t make health claims related to this– there isn’t enough science to make such a claim. That said, our dough does develop sourdough characteristics as it ages, by accumulating by-products of fermentation. If those by-products have health benefits, all the better. We did this mainly for flavor and convenience though…

      Reply

  33. is it necessary to have a baking stone? CAn i just bake it on a piece of parchment/baking paper on a regular cookie pan?

    Reply

    1. Sure, we like the heavy pans to approximate the stones. Which recipe are you using (which of our books, which page number)?

      Reply

    1. Well…

      Bread is made from grain, which is a carbohydrate-based food. We’re not impressed with results from recipes that try to swap some protein-rich food in place of grain. So soy flour, nut flours. Just doesn’t taste like bread to us…

      Reply

  35. I have made your Master Recipe twice now, great flavor! My problem is, after removing a portion from the refrigerator and shaping a “cloak” to let it rest on a pizza peel, instead of remaining in a “ball” during this rest period, the mixture flattens out into a flatbread concept. How do I contain this into somewhat of a loaf or round? I have followed your recipe, but am I doing something wrong in preparation? Thank you for you time in answering this problem.

    Reply

  36. I froze some dough for a baguette. The result after baking was not good. I followed your suggestions in the latest book but the dough did not rise very well, the after- baking bread was gummy and the crust not at all what we’ve grown to expect. I suppose I should have let it rise longer than suggested. Any other suggestions would be appreciated. No rush and thanks again.

    Reply

    1. Hi Randall,

      How old was the dough and how long had it been in the freezer? I would suggest letting it rise longer. Some of the yeast won’t make it through the freezing process, so the remaining yeast has to work longer and harder to compensate.

      Thanks, Zoë

      Reply

  37. Just found your book down here in New Zealand and dying to try this but stumbled at step one in as much as finding a container that is not air tight. You’ve mentioned bucket and I have a food grade bucket here but it seems pretty airtight to me. To what degree is not airtight? or can you make any suggestions

    Reply

    1. Hi Jan,

      Glad you found what you were looking for. Let us know if you have any questions as you’re baking!

      Cheers, Zoë

      Reply

  39. In your gluten free bread book, can you substitute the milk in the brioche recipe (page 216) for other types of milk like soy, almond, or coconut?
    Thanks so much!

    Reply

    1. Hi Sydney,

      I have had good luck with soy milk and I’ve heard from other readers who use almond and rice. Not sure about coconut, but I bet it will work. You may want to start with a small batch, just to make sure you like the flavor.

      Thanks, Zoë

      Reply

  40. When will there be a Dessert book? Also wondering how to do crumpets with your recipe? Going to try English muffins soon so I can get back into bread baking. Kitchen just isn’t big enough since I moved and I really miss it!

    Reply

  42. I would like to calculate the carb content of the bread recipes. I tried the “spark people” website and was unable to input your recipes. Do you have another way to calculate the carbs in the breads?

    Reply

  43. Now that my boss knows I’m a genius, he has asked for bite-sized bread buns. Maybe with cheese, or onion, olives.. whatever. – and not pull-apart, separage little buns.

    I figure about 1/2 ounce of dough. How can I do this? Industrial covection oven is available, which I could use to brown things.

    I’d appreciate advice on cooking times.

    And.. can I put the cheese/ olives/ whatever into the dough at the very start of the process or will they interfere with the raisin’??
    Thanks
    Linda

    Reply

    1. Hi Linda,

      You can put the cheese and olives in as you mix them. Which book are you using? There is a recipe for Vermont Cheddar Bread and an olive bread in the New Artisan Bread in 5. You can just combine the two. Make sure you grate the cheese fine and cut the olives small so they fit into the small buns. You’ll want to rest them for about 30 minutes and bake for about 15, but keep an eye on them in the convection oven.

      Enjoy, Zoë

      Reply

      1. Thanks so much. I’m a student of the Craftsy video but today I ordered the Bread in 5 book. I didn’t realize there was a ‘new’ one.. Have to order that too.

        Thank you for the integrity with which you are operating this business. It is refreshing and trust-instilling to have such considered, prompt replies to our questions.

        I have been a yeast-phobe all my life. Because of a new job, I went looking for information and found the Craftsy video. Thanks to that, I’ve gained at least 7 pounds but I’ve learned a new skill — which has helped me a whole lot at work. And my neighbors love it when I am experimenting..

      2. Hi Linda,

        I am thrilled you’ve joined the Craftsy class. The book you ordered is most likely the new one: https://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/1250018285/ref=dp_ob_title_bk which has more recipes, weights and measures for each recipe and way more pictures. It will be a great companion to the class, since there are many more recipes. You’ll love the brioche dough for some of the sweets I make in the Craftsy class.

        Thank you for the lovely note! Enjoy all the bread. Zoë

  44. I’ve just received your GF bread book and I’m wondering with the all purpose flour mixture on page 60 can I use all tapioca flour instead of tapioca and potato starch? Thanks in advance

    Reply

    1. Hi Amanda,

      The tapioca and potato starch add such different flavors and textures to the bread. If you try this, I would recommend making a small batch of the flour to make sure you like the flavor.

      Thanks, Zoë

      Reply

  45. I have the New artisan bread in five book. I want to try the brioche recipe on page 300. But due to food allergies I am unable to use honey. How can I use regular cane sugar instead of honey. Do I have to increase the water if I use sugar instead of honey?

    I think brown or white would work well.

    Thanks.

    Reply

    2. Hi Shabaritha,

      It is rather amazing that I have never made the brioche with sugar, but since this is a rather wet dough to begin with, I wouldn’t add anymore water. Just replace the honey with the sugar.

      Thanks, Zoë

      Reply

  46. Updated –

    Hi
    I have your first book and love it!

    Family recently had a great sourdough pancake in Alaska that was made with an “old family” sour dough starter.

    I wondered if there was an “artisan bread in 5 minutes a day” sourdough pancake or any other pancake version in any of your cookbooks?

    Many thanks.

    Reply

      1. I appreciate your response. I love your bread recipe and wondered if you had created a pancake variation. Thanks for letting me know.

  47. Once gf dough is mixed and in bucket to rise, the interior of lid and container holds a lot of moisture. Use a plastic lid with vent hole. Should I be concerned? Don’t know how much is too much! Don’t want it to get too soppy. Once in refrigerator, should lid be sealed tight?
    Thanks very much – appreciate all you’ve done and continue to do!

    Reply

    1. Hi Mrs. K,

      The moisture is just the condensation from the warm dough and will not harm your dough. If your container has a small vent, then leave it open so the gas from the yeast can escape.

      Thanks, Zoë

      Reply

  48. Hi!

    I bake sourdough bread. I don’t use commercial yeast. I read what you wrote in your Gluten-Free Artisan Bread book about starters and not needing them because the dough remains in the fridge for a few days. I’d like to make sourdough gluten-free without yeast.

    I live in Israel, and my cousin just sent me your book. I was disappointed to see that you didn’t have a sourdough recipe. From what I’ve seen on the Internet, I know it’s possible. I’m just a beginner in terms of gluten-free baking. Do you have a suggestions how I might make a sourdough gluten-free loaf?

    Thanks,

    Lynn

    Reply

    1. Hi Lynn,

      You can use a sourdough starter. I know many of our readers have done it. They’ve used our basic directions for the wheat sourdough method, but substituted their own GF starter. I found this recipe and it looks very similar to what we do with a wheat starter, so you may want to give it a try: https://www.celiac.com/articles/23146/1/Gluten-free-Sourdough-Starter/Page1.html

      Once you’ve made the starter you can try our sourdough method. It may take a bit of experimenting, but I know folks who are doing it have had good luck.
      https://artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes

      Thanks, Zoë

      Reply

  49. Zoe and Jeff,

    I have another question. I want to make the pizza dough for pizza and other flatbreads, but I don’t want to use eggs. What can I use instead?

    Thanks,

    Lynn

    Reply

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