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. I found your recipe for No-Knead Artisan Free form loaf on the back of a bag of flour that was purchased at the grocery store. Can I bake this in a cloche and what would be the baking instructions for doing so? Instead of using a pan of water in the oven, I would like to try the cloche method. Thanks so much!

    Reply

      1. I have Artisan Bread in 5 Mins. Can I add very fine pieces of broccoli & sun dried tomatoes to the ingredients when I first mix up a batch of dough & how long can it be in refrigerator?

        Celia

      2. Hi Celia,

        We have a loaf just like that in our Healthy Bread book. In that book we add vital wheat gluten, which gives the dough more strength and stretch. If you don’t have that the dough will not last long in the refrigerator without getting too slack. I’d say you’ll want to dry out the dough a little, by reducing the amount of water and it will only last a few days.

        I’d make a half batch and make sure you like the results.

        Thanks! Zoë

      4. We’ve never tried it. Just omit the yeast? But it won’t have any of the flavors we associated with this bread…

    2. Bought “The New Artisan Bread in 5 Days”. Don’t use caraway seeds but use ground caraway. Do u use less ground if recipe calls for seeds. Is it one to one.

      Nick

      Reply

      1. Hi Nick,

        I have never used ground caraway. It is probably a more intense flavor, so I would try using a bit less than the recipe calls for. Maybe even half. Perhaps you want to start with a half batch of dough, just to make sure you like the results.

        Please let me know what you think of it, I’m very curious.

        Thanks, Zoë

      3. Made bread using MasterBread Recipe. Bread is heavy, not airy. How do I get lighter, airy bread. You mention multiple ways for airy bread. Is it deeper slashes, less flour, or more water, or longer rest time. What method is most successful?

        Thx

      5. Your refrig trick to solve the dense-crumb said to bake at 475deg. Reason for baking hotter?. Is this a misprint?

      6. Hi Nick,

        Since you are starting with cold dough, we found it had a better oven spring and crust with a higher temp.

        Thanks, Zoë

    3. I have been having many problems getting my bread to rise higher than 2-3 inches. Bread looks done, sounds hollow yet is gummy inside. When I make a double recipe, dough looks good yet when I try to pull off a grapefruit size ball I can tell that the dough collapses. I am very frustrated. help! what am i doing wrong?

      p.s. using the healthy breads in 5 min a day book.

      Reply

      1. Before we go any further, which recipe are you using from HBin5 (which page number), and are you making any substitutions in the recipe? What brand(s) of flour are you using? Are you in the U.S.?

        And have you looked at the FAQs tab? Specifically “Dense or gummy crumb: What am I doing wrong?”

    4. Master recipe – 5 min a day, pg 26
      among the yeast and salt the recipe says 3 cups water, 61/2 cups flour.
      I’m finding I need to add at least a 1/4 to 1/2 cup extra water otherwise the dough is really dry and shaggy, not wet and loose as the recipe describes.
      any comments?

      Reply

      1. We tested with Gold Medal all-purpose flour, measured using the scoop-and-sweep method (see our video at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method). Or by weighing, which isn’t specified in the edition of the book you have, but it’s 2 pounds flour, 1 1/2 pounds water. Weighing’s the most accurate.

        If you measured any other way, everything’s off. And if you swapped in a different flour, that’s off too, so check out our discussion of how to adjust for different flours at https://artisanbreadinfive.com/2008/02/10/qa-flour-and-water

    5. This is my third batch. Still having problems! I checked your FAQ. I have a rather cold kitchen. After I form a ball, my dough spreads out rather wide. I let it rise for about one hour, covered with a glass bowl. In the oven, it does not rise up nice and round like the boule in your images. It is flatter with huge hols near the top and somewhat denser near the bottom. What can I do?

      Reply

      1. Which recipe are you working from (which of our books, what page number)? Be sure you’re using the flours we recommend or all bets are off, and our measurement method for flour.

  3. I have tried your no knead recipe from KAF website. 6 1/2 Cup flour, 3 cup warm water, 1 1/2 tbsp yeast, … Once baked,my breads do not rise as well I see in the pictures. 1st time I let it rise 45 min, 2nd time I tried I let it rise close to 2 hrs. How can I know the dough is ready to bake. Just do not know what I am doing wrong.Thanks so much!

    Reply

    1. Hi Sarah,

      Here is a post that may help with this recipe: https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated If your kitchen is particularly chilly then a 2 hour rise can be okay, but typically that long a rise will result in over proofing, which means the dough won’t rise well in the oven.

      When you first form the dough from the refrigerator it will be very tight and cold. When it is ready to bake it will have a slight jiggle to it and won’t be quite as cold. The timing will depend on your house temperature and the temperature of your dough. I have a refrigerator that runs very cold and dough from that refrigerator always takes an additional 20 minutes rest.

      Thanks, Zoë

      Reply

      1. Thanks!
        After taking the dough from fridge, does it need to double in size before I bake it? Also, I use bread flour. Can it possibly affect the quality of my dough?
        Thanks again

      2. Hi Sara,

        Yes, if you are using bread flour, especially KAF’s bread flour, you will need to increase the amount of water, since it is much higher in protein. High protein flours absorb more water. Here is a post that will help: https://artisanbreadinfive.com/2008/02/10/qa-flour-and-water

        Your bread will not double in size as it is resting. If you are using bread flour and didn’t add more water, the dough will be quite dry and will require a longer resting time.

        Thanks, Zoë

  4. NEW AB in 5, page 302 (Brioche)– I’m working on using the brioche recipe for the dough and the flavorings and fruit from the Christmas Stollen in Healthy, page 279).

    1) A question about the optional kneading–as I read it, the dough could be briefly kneaded just before rolling it out instead of immediately after mixing it? I’m curious about that, thinking the kneading would deflate the dough, although I can see how it would create a finer crumb.

    2) Since orange juice helps strengthen gluten and adds a bit of fruity flavor, I thought I might avoid having to zest oranges by substituting orange juice for the water in the recipe.

    I want to use 1/4 cup Meyer’s rum for 1/4 cup of the water and use 1 1/4 cups (305 g) orange juice for the remaining 1 1/4 cups (281 g) of water since orange juice is a little heavier than water.

    Would I be adding too much acidity to the dough with that much juice? Any thoughts?

    Reply

    1. Hi Rita,

      In a traditional brioche there is a bit of a stretch to the crumb and our comes out a bit cakey in comparison. Kneading the dough just for a few seconds gives it a bit more toothiness. Not essential, but it gives the dough a more traditional feel. Depending on what I am using it for, I may give it a longer rest before baking, because we’ve knocked the air out by kneading.

      You may want to substitute a smaller portion of the water with OJ or the dough may be too strong in flavor. You may want to try a half batch and see how you like the flavor. The OJ and rum will also make the dough ferment very quickly, so you will want to use the dough within a few days.

      Enjoy and let me know how it comes out. Zoë

      Reply

    2. I have your first book and love it, plenty of success with the basic recipe. Tried the buttermilk dough on page 207, and love it even better. However I have tried three times to make Judy’s cinnamon raisin bread (page 209) and the crust on top is hard as a rock. I don’t use a stone nor is there water in the oven for steam during baking. Tried using glass and metal pans but still the same result. Any ideas?

      Reply

      1. Assuming the crumb inside is to your liking, we just need to oil the top crust before baking. Melted butter, oil or other fat will do the trick, just paint it on with a pastry brush before baking, and for even softer results, repeat it when it’s just out of the oven.

  6. I just bought your gluten free book. on page 60 it gives the recipe for all purpose flour. I beleive there may be a misprint. It calls for 1 3/4 cup of tapioca starch or 225 grams. Then it calls for 1 1/4 cups or 225 grams of potato starch — a one-half cup difference but the same grams. Please help with this. thank you

    Reply

  7. Hi, I have a rather unique question. My husband is a brewer, and naturally, we get left over stuff from the brewing process. One of which is usually extra wort. We have used this wort (which is the liquid that you ferment for beer) in some of our bread machine recipes, rather than honey or sugar, and it gives the bread a really good, rich, flavor and in addition uses up some of the extra wort. We also use some of the spent grains what were used to make the beer as extra crunch in the dough. So my question is, which of your bread recipes would go good with the wort?

    Reply

    1. Hi Joy,

      The rye breads immediately came to mind. That’s where I would start. If you try it, please let us know what you think. You may want to start with a small batch to make sure you like the flavor.

      Thanks, Zoë

      Reply

      1. I probably should clarify, it’s a sweet liquid. So we would add some in to displace some of the water. Probably about 1 cup/

      2. Hi Joy,

        Is it as sweet as honey or does it have a more subtle sweet flavor? I wouldn’t necessarily add a lot of it, just a bit.

        Thanks, Zoë

  8. Hello, I’m using the master recipe from page 53 of the new book. The problem I’m having is my bread does not seem to be rising during the resting period after it’s been formed or in the oven. It spreads out instead. But I’m getting a good initial rise when the dough is first mixed. I thought my first batch was too wet as when I went to pull the dough out of the container, I did not need to cut it and it was really sticky. So I made a second batch and increased the flour (I’m using Gold Metal all purpose flour). I’m having the same problem with the second batch. Still does not need to be cut and is really sticky. Even adding a lot of flour to my hands when shaping the dough leaves my hands covered in dough after the dough is formed. And as soon as I set the dough down it spreads out. Looking thru the other questions on the website, it seems that my dough is not wet enough, but I can’t imagine trying to handle it with less flour. Any ideas on what I am doing wrong? My bread is coming out between 2 and 3 inches tall in the center, and less on the ends. And it’s really dense but I’m getting a nice color on the crust. I’m using a thermometer in the oven, so I know my oven temp is right. Thanks.

    Reply

      1. Thanks. I had watched that video. My dough is much sticker than the dough in the video. I guess I’ll try more flour in my next batch.

      2. Hi Barbara,

        When you are measuring the flour are you using cups or a scale? If you use cups, do you use scoop and sweep method of measuring?

        Zoë

  9. Can you use dry buttermilk like SACO and add required liquid for the buttermilk breads? Or does regular dairy buttermilk work better?

    Reply

    1. Hi Mary,

      I think the dried will work just as well in the recipes. If you want to play it safe, just make a half batch and make sure you like the results.

      Thanks and enjoy all the bread, Zoë

      Reply

  10. BTW. I am a brand newbie to bread baking, and I just received your New edition. I am looking forward to baking away the remainder of winter in Chicago.

    Reply

  11. Hi Iv loved making your bread from the artisan bread in five minutes a day. I am wanting to make a fruit loaf I was thinking whole wheat grain with figs and nuts and wondering if you could help with adapting one of the recipes in your book please.

    Reply

    1. Hi Tresna,

      You can start with any of our whole grain recipes and just add dried figs and nuts to the dough. You can either add them to the dough as you mix it initially or you can roll them into premade dough. You can add about 1 cup of the fruits and nuts without changing anything about the recipe. You will only be able to store the dough for about a week.

      Thanks, Zoë

      Reply

  12. “Gluten free artisan bread in 5 mins.a day.”

    I am extremely anxious to make gluten free bread but I am allergenic to yeast. Is there any substitute for yeast? Thank you for your help.

    Reply

    1. Hi Judie,

      Is it only commercial yeast that you can’t eat or are you also allergic to natural starters as well? If you can eat sourdough, then it may be possible to create our breads, but I have not yet experimented with it.

      Thank you, Zoë

      Reply

      1. I am allergic to baker’s yeast and brewers yeast. The natural yeast is what I have been looking for but have never tried. Some that I have found contain wheat in them. I really want this to work.Thanks.

      2. Hi Judie,

        When you say “natural yeast” are you refering to a starter? If so, are you needing a gluten-free starter? I’ve never tried it, but I have heard people say they’ve successfully created them.

        Thanks, Zoë

  13. Hi Zoe-
    I’m so enjoying NABi5, I suspect I’ll soon buy the Healthy version. I’d like to swap the (lighter) Challah recipe in place of the brioche (both from NA) for several different sweet recipes, beyond those you mention can be made with either dough (such as the Raspberry&Almond Braid). Have you tried swapping the lighter dough in place of the brioche for others, and if so, what was your experience? Specifically, the Coffee Cake (p.345), Sunny Side Up Apricot Pastry (348) Cinnamon Twists (358). Thanks in advance, for your advice as well as dedication!

    Reply

    1. Hi Alexandra,

      I have used both doughs for most everything in the book and I like them both very much. The brioche is a bit richer, but really that mostly comes through when you are baking it as a loaf. Once you add all of the other flavors to it, you’ll not notice much of a difference at all.

      Enjoy, Zoë

      Reply

  14. Am working with the master recipe from “Healthy Bread in 5 Minutes a Day,” but can’t figure out what’s gone wrong. The dough rose beautifully during the initial rise (2 hours)…not a lot of rise on the peel (40 minutes, since this was room temp)…then absolutely no oven spring. I followed the steps to the letter. The kitchen’s around 70 degrees, so can’t blame this on chill or drafts. I’m absolutely stumped.

    Any ideas? Suggestions?

    Thanks!

    Reply

    1. Hi Cinda,

      Here are a few questions that will help me understand what the problem may be:

      What brand of flours are you using?
      Did the dough seem dry at all?
      How was the crumb when you cut into it?
      Are you using a baking stone and oven thermometer?

      Thanks, Zoë

      Reply

      1. Hi Zoë,

        Here goes….

        1. If memory serves, it’s Dakota Maid Whole Wheat Flour (see: https://bit.ly/1KDn8sF)…also, Hodgson Mill Vital Wheat Glutten.

        2. If not dry, the dough seemed awfully stiff during the mixing process. For that reason, I added approximately 1/4 c. water (110°). No mixer—used a Danish whisk the entire time.

        3. The crumb seems nicely moist, although the loaf is extremely dense, with very small air pockets.

        4. Using a 15 year old pizza stone (clay). Haven’t checked oven temp, but certainly will on the next loaf. As a side note, non-bread items always bake right on the nose, which leads me to believe oven temp is correct.

        Not sure if this factors in or not, but once upon a time, someone taught me to store my jar of Red Star Active Dry Yeast in the freezer. Is that a problem? Does it need to warm to room temp before mixing the dough?

        Thanks for helping me weed through this. 🙂

        Cinda
        (Fellow Twin Cities resident)

      2. Hi Cinda,

        You answered my question about high altitude baking, since there are no mountains in MN! 😉

        All of what you describe sounds just perfect. I wonder if the dough overproofed after you shaped it. This means the dough didn’t have any more rising power or strength by the time it went in the oven, so it won’t have any oven spring. This can happen if the room is particularly warm.

        Have you tried baking any of that dough since it’s been refrigerator?

        Did the dough spread sideways instead of up?

        Thanks, Zoë

  15. I love potato bread, not the GF kind, but old school loafs for making sandwiches, the KAF potato bread recipe using fresh cooked/mashed potatoes. It seems to be a wet dough… is there a way to make it your way and then just toss it in a loaf pan to bake for kids sandwiches. I like using fresh cooked potatoes but I love your method of making bread! (I loathe mixing bread in my Kitchenaid mixer)

    Reply

    1. Hi OhthatPaula,

      There are a couple of recipes in our New Artisan Bread Book that have mashed potato added to the dough. There is a Garlic Potato Bread on page 193 and a Potato-Rye on page 195. If you have that book, you should check them out to get a sense of how much to use in your dough.

      Thanks, Zoë

      Reply

      1. Thanks Zoe, I missed the Roasted Garlic in the earlier version of you book, and just located the potato/rye on the digital version that I purchased for my Kindle. We were vacationing in FL and I wanted to make delicious bread… I had left my book at home so I had to have the digital version! 😉
        Love your books and recipes! I bought your GF book for my sister, she loves it!

    1. Hi Mark,

      When you say sourdough recipe, which are you referring to? Creating a starter or using a premade starter in one of our Master recipes?

      Thanks, Zoë

      Reply

      1. I want to know if morbread flour is ok for the master recipe of the white, your original? Just use more water? Is this a quality flour for this kind of bread?

      2. Hi Mark,

        Yes, as long as you add more water you should be just fine using it. I’ve never tried it in our recipes, so I’m not sure how it will differ from using AP or Bread flour. Please let me know what you think.

        Thanks, Zoë

  17. Technique question: I’ve been using osmotolerant yeast in a sweet bread recipe of mine. Is there a conversion to instant dry yeast?

    Reply

    1. Hi Rita,

      That’s a great question and one I will have to ask the folks at Red Star Yeast! I’ll let you know what I find out.

      Thanks, Zoë

      Reply

      2. Hi Rita,

        I’m curious now too! Let me just make sure I know what you are asking. You want to know how much osmotolerant yeast to use in our recipes if it calls for 1 tablespoon instant dry yeast?

        Thanks, Zoë

      3. Zoë, Actually, I’m interested in the opposite. I have a few sweet doughs in which I use the osmotolerant yeast. I would like to try to convert them to your method, using INSTANT yeast if that is possible. I’m guessing that I would have to use more instant yeast than the osmotolerant yeast called for. Metric would be best, and/or
        1 tsp O.Y. = X tsp instant yeast?

        I cannot get the platinum yeast here in Atlanta, so that is not an option for me.

        If you can get it all in one conversation with Red Star, it would be very nice to also learn how the osmotolerant yeast would behave in sweet high-hydration doughs, or if it is even necessary. I’m asking since it’s on the pricey side and usually has to be mail-ordered. Also, the last package I ordered only had a shelf life of less than a year by the time I received it (8 months, I think), even in the freezer.

        I bake considerably more savory breads than sweet and don’t care to toss a half bag of O.Y. that is way out of date.

        Thank you for asking.

      5. Hi Rita,

        Here is what I found out from the folks at Red Star:

        “Yes, I can help you make sense out of it. Here’s a little background: ‘Osmotolerant yeast’ is our SAF Gold yeast that is an instant yeast specially formulated for sweet doughs containing a high concentration of sugar in the dough (as opposed to a filling; i.e. think: King’s Hawaiian Sweet Roll dough, > 25% sugar based on flour). Like SAF Red, SAF Gold is sold in a 16 oz. package, as part of our Bakery/Foodservice product line, and intended for and primarily used by commercial bakers.

        I believe regular instant yeast, i.e. SAF Red or Red Star Quick Rise will work fine 1:1 in her sweet dough recipes converted to your method. Yes, high concentrations of sugar will inhibit yeast activity at the onset of fermentation. For a true ‘sweet’ dough, using a traditional method/process, we would recommend 1.5x – 2x increase in regular instant over O.Y. to compensate for the inhibitory effect of the sugar, but considering your high hydration and stored dough method, the yeast has plenty of time to ‘catch up’ from a slow start, so 1:1 is adequate.

        To answer her follow up question, although I don’t think SAF Gold (O.Y.) is necessary in high-hydration sweet doughs, like yours, if she has some that she’d like to use up, I believe it will behave fine in her sweet dough recipes converted to your method.

        One other item of note, Red Star Platinum is available at Ingles in certain areas around Atlanta. It is also available online through Online Grocery Outlet at this link: https://www.onlinegroceryoutlet.com/
        It is one of their best sellers and they do offer it in individual 3-packet strips or bundle packs of 9 or 18 3-packet strips.”

        Hope that answers your question! Thanks, Zoë

      6. Hi Zoë! Wow, what a great reply! Thank you for going to the trouble of contacting the kind folks at Red Star, and please pass on my thanks to them for providing such a thorough and helpful answer. The conversions will be helpful too. The 1:1 ratio of O.Y. to Red Star Instant in high hydration doughs was a surprise and the explanation is really interesting.

        I suppose I’ll have to mail-order the Platinum yeast. The closest Ingles supermarket is not really in Atlanta and would be about a 45-minute drive one way. Our two major supermarkets are Kroger and Publix. I’ll have to check again, but I don’t think either one of them carries Red Star Instant Yeast in a jar, my favorite way to buy yeast. I used to use Red Star all the time and prefer it. Is there any word when the Platinum yeast will be available in jars?

        Gratefully,
        Rita

  18. I am using the artisan bread in 5-Minutes a Day. My question is about bagels p. 122-123. My bagels did not rise. I’ve read online it can be because of the water temperature being too hot but I don’t see you suggest a temp for the boiling water? Thanks for any thoughts.

    Reply

    1. Hi Cheryl,

      I’ve never had an issue with the water temperature, it is more about how long they boil. If your bagels are not rising in the oven, try boiling them for a shorter amount of time. Are you using a baking stone when you bake them? If so, be sure it is well preheated to give the bagels a nice oven spring.

      Thanks, Zoë

      Reply

      1. Hmmmm….I did the 2 minutes on the first side and a minute on the second side. I am using a baking stone. I will try again with shorter times. Does the volume of water matter? Thanks!

      2. Hi Cheryl,

        You just need enough water to submerge the bagels. Try boiling for half the time and see if that makes a difference.

        Thanks, Zoë

  19. I am getting really tasty bread but I’m not getting the oven spring you mentioned. I Tried the master recipe as well as adding 10 ounces of biga to it.
    I think it is my cloaking that is wrong but it seems I can’t get it just right. sometime it gets uneven oven spring.
    I don’t seem to get the smooth cloaking you guys get.

    Reply

      1. All purpose flour I used King Arthur and I used a supermarket brand (Acme essential everyday).

        I have watch the video and I watched you do it numerous times. I guess i’ll keep trying.

        The last bread I made seemed to dip in the middle. The taste is good and it does have nice holes. My ciabatta came out a little flatter than I’d like too.

    2. It does not seem to dry if anything it was too wet. I used 10 oz of biga with the KAF. Should I treat it the same as sour dough starter?

      Reply

      1. Hi Drew,

        Here is a post on using the starter in your dough: https://artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes

        Which book are you using? There is a Vermont Cheddar in the New Artisan Bread book that adds the cheese to the dough, but you could also fold cheese into a dough that you already have on hand. Here is an example of how to do that, although we are not using cheese in the post: https://artisanbreadinfive.com/2008/11/19/thanksgiving-cranberry-corn-bread-from-stored-no-knead-dough-and-announcing-a-winner-of-the-book-giveaway

        Thanks, Zoë

  20. When you state to cut the recipe by 3/4 cup flour & water in a recipe if using 1 1/2 cup of sourdough starter are you referring to the Master recipe as written in your ” The New Artisan Bread in Five Minutes a Day Book”? Which means I will have a bucket of dough strictly for Sourdough baking.

    Reply

  23. My granola bread does seem to rise and is very flat. I do the measurements by grams, make the granola recipe in the book. Internal temperature is correct. Suggestions?

    Reply

    1. Hi Cindy,

      It’s a fairly dense bread, since we use a lot of granola, which takes away from the dough strength. You can try using bread flour, which has more gluten and will provide more stretch to the bread. If you do that you’ll need to increase the liquid by about 1/4 cup. If you use King Arthur Bread flour, then you will need about 1/3 cup more water.

      Thanks, Zoë

      Reply

  24. I just tried the Master Recipe from “Gluten-Free Artisan Bread in Five Minutes a Day.” The results are delicious. However, they are bit gummy and the initial rise is not as high as the book indicates it should be or as high as with other gluten free bread recipes. I used Authentic Foods Superfine Brown Rice and Sorghum Flours instead of Bob’s Red Mill since those were what I had on hand. How do I remedy the gumminess and the lower initial rise?

    Reply

    1. Hi Rivka,

      The superfine flours absorb water differently. We tested with the Bob’s products and not superfine flours, so I’m not sure how to guide you. If the breads came out gummy, you can try to reduce the hydration, but it’s only a guess. I’d try a small batch to make sure it works.

      Here is a post about using the egg white version of the master recipe, which may also help? https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5

      Thanks, Zoë

      Reply

  25. I made the pizza dough recipe in your Artisan Pizza and Flatbread book with the cake flour. I was wondering if you could substitute pastry flour for the cake flour and if you can, how would it affect the outcome of the dough?
    I always end up freezing some of the pizza dough as I cannot use it within the 2 week time frame I find that when the dough is frozen it rolls out better and it has a crispier crust than when it has not been frozen. Why would that be?
    Thanks!

    Reply

    1. Hi Marilyn,

      You can use pastry flour, but I’m curious where you are finding it, its not a common ingredient. Pastry flour is essentially the same as cake flour mixed with AP. Depending on the brand of flour you may have to adjust the water to get the right consistency. I’d start with a half batch to make sure you like the results.

      Freezing the dough breaks down some of the strength of the dough, so it would make it easier to roll out.

      Thanks, Zoë

      Reply

      1. Hi Zoe
        Thanks for getting back to me. I have a book that I bought, Pizza Napoletana by Pamela Sheldon Johns years ago before your BI5 and Pizza and Flatbread book came out. She has a recipe with pastry flour and all purpose. I don’t recall if I made it or not but once I bought your BI5 book when it first came out, and tried the olive oil dough I never made the other dough again, too time consuming. I happened to come across it when going through my cookbooks and saw the pastry flour and just was curious if you could use that in your recipe.
        I just made the pizza dough recipe in the pizza and flatbread book with the cake flour a couple of weeks ago and used the frozen dough last Friday. Knowing now that freezing the dough makes it easier to roll out, I think I will freeze it after it has been in the refrigerator. I think freezing the dough may also affect how it bakes as the crust was absolutely the crispiest I have ever made! My husband and I loved it!
        Thanks for your help!
        Marilyn

      2. Hi Marilyn,

        I see, if you have a bunch of the pastry flour left and want to use it, you may be able to use it for the cake flour recipe, it may just require a bit more water.

        The cake flour also makes rolling out much easier, since it has so little gluten. The combination of the cake flour and the freezing may be the winning combo?

        Thanks, Zoë

    1. Hi Paul,

      Yes, it essentially the same book. The book you have was based on our first book, before we did The “New” version which has metrics added.

      Thanks, Zoë

      Reply

  27. In New Artisan Bread in 5, can I make Oatmeal Maple Bread on pg 162, Oatmeal Pumpkin Bread, pg 169, and Chocolate Chocolate Chip Bread, pg 332 in the La Cloche instead of a loaf pan? Thanks.

    Reply

  28. i would like to make the buttermilk bread recipe in your original book but all i have on hand is buttermilk powder. can this be used as a substitute for this recipe.

    Reply

  29. I don’t see my ? on line. It was there before and now it’s gone.
    My question was a out the cheese bread. When I removed from the fridge to bake it the dough had fallen from the top is that o.k. or what did I do wrong? Also I’ve had the dough on it’s 2nd. rising for about 2 hrs. now and rising too well.
    thanks, Nancy

    Reply

    1. Hi Nancy,

      I did see your other questions, you left it in another post, but here is the same answer I left there:

      It is totally normal for the dough to collapse and the bread will still bake up beautifully!

      Enjoy, Zoë

      Reply

      1. Thank you Zoe,
        I made the bread and it was delicious. I’m sorry about replying about the first letter. I am not too computer savy.
        Can you tell me an easy way to figure calories in the recipe? I’m trying to watch my calories and am somewhat a couch potatoe.
        jReally enjoy the book.
        Thanks, Nancy

  31. I am having trouble with my crust separating from the inner crumb. Has this happened to anyone else and do you have any suggestions?
    Thank you for your time!
    Dee

    Reply

      1. Thank you for your reply Zoe. I am using the master recipe from Artisan Bread in 5 Minutes a Day. (I also have Healthy Bread in 5 min).

        (I am wondering if maybe I am cutting it too soon and not letting it sit long enough). It’s not a HUGE problem, just annoying.
        Thanks for your help!
        Dee

      3. Thank you Jeff! I will try both tips. I really appreciate you both taking time to respond! Dee

  32. Making the American white sandwich bread loaf, I accidentally put my dough in the fridge before letting it rise on the counter. How to proceed?

    Reply

    1. Hi Michele,

      You can just take it out and let it rise. It will take much longer, since all the ingredients are now cold, but it will still work. It may be several hours.

      Thanks, Zoë

      Reply

  34. I have two questions about your English Granary-Style Bread (New BreadIn5, p. 156). You wrote that the baking temperature is 400, but all the other free-loaf temps are 450. Is there a reason for the lower temperature, or was it a mistake? Second, I’m interested in adapting this into a whole grain loaf. How would you suggest I do that?

    Thank you!

    Reply

    1. Hi Susanna,

      The lower temperature is due to the amount of malt powder in the dough. We found it got too dark, too quickly at a higher temperature. If you use 100% whole grain, you will either have to use vital wheat gluten or you can play with the hydration of the dough, but if you don’t use the VWG, the bread will likely be denser.

      https://artisanbreadinfive.com/2012/05/15/english-granary-style-bread

      Without VWG: https://artisanbreadinfive.com/2014/09/18/whole-grain-loaves-without-vital-wheat-gluten-and-highlights-from-the-mill-city-bread-festival

      With VWG: https://artisanbreadinfive.com/2009/10/26/our-new-book-healthy-bread-in-five-minutes-a-day-is-released-tomorrow-get-yourself-some-vital-wheat-gluten-and-make-our-whole-grain-master-recipe

      Thanks, Zoë

      Reply

  35. Hi! I’ve been working with the master recipe, bagel dough recipe and olive oil recipe for the last week. I don’t have a sensitivity to gluten or wheat, but every time I eat the bread I’ve made (which is delicious by the way), I get bloated, crampy and gassy. Is there something different about the no-knead process that could be making me ill? Thanks!

    Reply

    1. Here’s my best guess: it’s a matter of quantity. A lot of people who start baking suddenly start eating a lot more bread, because it’s so delicious and difficult to resist. And bread is a carbohydrate food– and carbohydrates ferment in your digestive system. Basically, the bacteria that live in your digestive system start metabolizing the carbohydrates you “feed” them, and they create gas when they do that. So a sudden big increase in bread intake can result in gassiness.

      I can’t imagine that it has anything to do with characteristics of our particular recipes.

      Think that might be it? Most people go back to their usual intake level once they’ve been baking a few weeks.

      Reply

    1. Hi mc,

      Are you using a baking stone and an oven thermometer? If the oven and stone are at the proper temperature the loaf should come out with a crisp crust, but it should be thin, not thick and hard. If you don’t want a crust at all, you can try covering the loaf with a kitchen towel when it comes out of the oven, which will trap some of the steam from within the loaf, but not make it soggy.

      Thanks, Zoë

      Reply

  37. I hope this is the right spot for posting a question. After my dough has refrigerated and I want to take out a chunk to make a loaf, sometimes the top layer of the dough is thick and has some hard knots which I cut off. After mixing the dough I let is rise 2 hrs and leave the top lid slightly open to vent. Any advice?

    Reply

    1. Hi Peter,

      Your lid is allowing a bit too much air into the bucket and is drying out the dough. I put a pin hole in the lid, then I can safely snap it shut. It only takes the slightest hole to allow the gas to escape.

      Thanks, Zoë

      Reply

  38. What is the reason that dough made with psyllium husk, rather than xanthan gum, can only keep 5 days? Does that mean I can’t use some of the fermented dough as a starter for the next batch if I used psyllium husk? Thanks!

    Reply

    1. I’m sorry, this question should be in comments section for the Gluten-Free recipes, not the regular bread recipes.

      Reply

    2. Psyllium doesn’t create as much structure as xanthan, we found it got too dense if stored longer than 5 days, but you can experiment with pushing that if you like (a matter of taste). That said, you can certainly use some fermented dough as a pate fermentee in the next batch as you suggest.

      Reply

  39. I have used your book Artisan Bread in 5 for several years now and each loaf comes out wonderful all the time even though I live at 5500 feet elevation, no changes to the recipes. I just got your book HBin5 and am wondering about the specific quantities for the seed mixture (pg. 54). Does it matter? How much of each should I use to make the mixture? I’m making the master recipe today and want to make my first loaf tonight. I’m so excited. Thank you both for all the work you put into your books. It’s great material, especially for me as I had never made bread before buying your books.

    BTW: I’ve given your books as gifts and everyone is so happy to have them.

    Reply

    1. Thanks for the kind words!

      I never measure the seeds– it’s just to taste really. In general, I’d say equal amounts of whatever seeds you like. You’ll need about a tablespoon or two per loaf. Depending on how thickly you want to put them on.

      Reply

  40. Hi! I was making the master gluten free recipe (GF book, pg 64). I ground my own flour fresh from home sprouted and dried grains. So the sprouted flours I used were brown rice and sorghum. The tapioca and potato were as usual. The flavor of the bread was nice, but it was gummy and didn’t rise well. I followed the directions to the best of my ability. So then my question is, how does using fresh ground sprouted flour make a difference in the recipe? How did I need to adjust it so that all will work out well? Any help is appreciated. Thanks!!

    Reply

    1. All bets are off when you use home-ground flours, because the fineness of grind and the moisture levels aren’t standard. Unfortunately it’s a matter of laborious testing with any changes in these recipes, so I can’t advise you. We tested the Gluten-Free recipes with Bob’s Red Mill flours; any swaps will have large effects on the hydration you need, and on the final result.

      Reply

  41. Hi Zoe, Jeff,

    Since I’ve been trying the Whole Grain Master Recipe from your web site, I’ve also been watching Amazon, hoping they might put the Kindle editions of your books on sale as a set (we’re trying to lighten up on paper books at our house as we’re considering moving). Doesn’t look too promising, your books seem to be caught up in the battle between Amazon and publishers over pricing.

    My family history of diabetes suggests I should be eating whole-wheat when I bake; but when my father-in-law doesn’t like WW, so a white flour recipe is called for when he visits; and I have some friends who are gluten intolerant and are cutting that out, so if I’m going to bake something it needs to be gluten-free.

    Does any one of your books best cover the range? I’d certainly like to support your efforts and buy a book, but my budget dictates just one at their current prices.

    Thanks,
    Alan

    Reply

    1. My guess is either “Healthy Bread,” (which doesn’t have any straight white recipes), or “New Artisan,” which has a few whole grain recipes (but definitely just a few). Both have a chapter of GF, but there are some annoying typos in “New Artisan” affecting those recipes (see Corrections tab above).

      Reply

      1. Thanks Jeff. I’m curious (and no nothing about e-book publishing), do you get to correct typos in the Kindle editions immediately, or is that outside of your control?

        Cheers,
        Alan

  42. 1. seeded gf whole grain bread – can the sweetener be omited and can it be omitted in most gf recipes

    2. once a package of gf flours has been opened does it have to be refrigerated or can it sit in a closed contained on the shelf

    Reply

    1. It can be omitted, but it acts as a tenderizer in addition to a flavor enhancer, so you’ll have to see what you think. May have to decrease the water very slightly to make it the same consistency as when you’ve made it with those liquid sweeteners. A tablespoon or less is the difference.

      I keep them in a closed container on the shelf, I think they can pick up refrigerator odors and also there’s a condensation problem when you bring it out of the fridge. Not sure how long the opened shelf life is going to be, can check with the manufacturer (though they always want you to buy new supplies as quickly as possible).

      Reply

  43. Have you ever tried your gluten free brioche as a pie crust? Would you suggest any of your dough for this purpose?

    Reply

    1. Well, as a pastry crust, we’ve done it with wheat-based brioche doughs; take a look at these posts for ideas:

      https://artisanbreadinfive.com/2011/06/29/red-white-and-blue-brioche-tartlettes
      Rustic tart: https://artisanbreadinfive.com/2008/07/23/rustic-fruit-tart-on-the-gas-grill-from-brioche-dough
      https://artisanbreadinfive.com/2008/07/14/fruit-pizza-on-the-grill-baked-with-the-stone

      But, a warning– GF brioche has less structure and this might fall apart– so experiment, but don’t be surprised if it doesn’t work. You can try it with any of our GF brioches from the books. Or GF challah if you want something less rich.

      Reply

  44. I am using the GF AB in 5 book, and the whole family is happily eating bread again! Thank you. Unfortunately, one of my challenges is rice, have you done any rice flour substitutions? I will start experimenting but was hoping for a head start 🙂
    Cheers,
    Brad

    Reply

    1. Unfortunately we found that rice was essential. You’ve seen our subsitutions FAQ page, under GF FAQs, I assume.

      Reply

  45. I was wondering if using your method counts as soaking the dough to neutralize the phytic acid of the grains.thanks

    Reply

    1. Well… not sure how to define what “counts,” since the science behind this is very vague. I’m not clear on whether the phytic acid claims depend on pouring off the water in which dough, flour, or grain is soaking. If that’s the case, then no, our method doesn’t count. But if you understand “soaking” to mean the dough stands for some period before use– then it does.

      But I have a hard time making any health claim about phytic acid. We store our dough for the convenience factor, and because the flavor improves with storage, which we think you’ll enjoy.

      Reply

  46. help! I’ve made the basic/master recipe 3 times now; each time rises beautifully, goes into the fridge and comes out too wet to shape into anything. Just gooey and sticky and doesn’t hold shape, at all. Just oozes. I live in Florida, humidity have anything to do with it? Thanks!

    Reply

    1. We have multiple books with multiple basic/master recipes– so which recipe are you using– which book and page number are you working from?

      Reply

  47. Sorry!! I’m trying the master recipe from the gluten free artisan bread in 5. Using brown rice flour. Zero success.

    Reply

  48. Sorry ! I forgot to say it was from the gluten free artisan bread in 5 book. zero success. My sister who is s a bread baker gets as far as baked but then the next day the bread us a rock. What are we doing wrong ?

    Reply

    1. First off– these homemade breads were intended to be used the same day. We agree, the next day they’re not good.

      But your problems are worse than your sister’s. First off, are you making ANY substitutions? Are you using ANY flours that AREN’T Bob’s Red Mill. That’s what we tested with, and all bets are off if you used different flours.

      Second, how are you measuring? Weights are more accurate; your dough may be just too wet. Or, unfortunately, too dry. How does it compare in appearance to this video’s: https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video

      Reply

  49. Hi, just started searching for a ‘hot cross bun’recipe but couldn’t find it in index of your book, do you have one, as I am hooked on ‘no knead dough’ and always have some in the fridge. thank you so much

    Reply

  50. i’ve been told that in order to gain the health benefits of flax, i need to grind the flaxseed into powder and add it to my bread dough. using the master recipe as the base, how must i change the recipe to incorporate flaxseed (and how much flaxseed should be added)?

    Reply

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