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Questions? Start with the Search Bar: I’ve been posting recipes and answering questions on this site since 2007, so if you have a question, there’s probably a post that addresses it somewhere on this website. So, the first thing to do is to use the Search Bar on the Home Page. In narrower laptop or desktop displays, it sometimes appears right underneath the orange BreadIn5 logo, and on phones it’s right above where it says “How to make bread in five minutes a day?” Just type in the bread style, ingredient, or technique that you’re interested in, and the search-engine will show you posts on the topic, with recipes and answers to many questions.
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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My husband is a disabled Vietnam Marine Corpsman who is in a power chair. He has no use of his legs but his arms are good. He loves bread. This morning I set the ingredients on the counter and he made bread! It is something he can do and he’s so happy. Two hours and he will shape the dough. Can’t believe I just learned about you two. He will bake his bread and I will bake my gluten free breads. 🙂 Thank you Doc and Zoe. I was an OB nurse.
Thanks so much for the story, and please thank husb for his service.
So, our idea was to write enough books so that everyone, in every family– could make one that they like and can eat, so this is great to hear.
The bread turned out exactly like the photos on your cover! And it was singing to us! This is so easy and the bread is delicious. We used the dutch oven method with an enameled Lodge.
can you use your recipes to make bread the usual way but kneading and baking right away or do adjustments have to be made? Thank you
Our recipes don’t require kneading, though a little kneading (with wet hands, not floured ones) before the initial rise is fine. And yes, you can bake immediately after the initial rise, and then the after-shaping rest. The difference: this dough is much wetter than traditional bread dough. Which of our books/which recipe/page number are you working from?
Thanks for your great book and site. I’ve been baking NY Times No-Knead bread for some time, and I found your recipe to be similar but much simpler: congrats! The only thing is, I find your recipe to result in a loaf that has a very tangy taste. Not quite soapy, not quite alcoholic, but somewhere in that department. The same ingredients used to make the NY Times bread resulted in phenomenal taste, and everything else about the bread I’m making with your recipe is perfect.
So…do you think this tangy taste is from too much yeast? Too little time at room temperature?
thanks!
Danny
Hi Danny,
So glad you are enjoying the method. I think the issue is the amount of yeast. If you decrease the yeast, it will take longer to rise, but the flavor will have less of the characteristics you described. Here is a post that may help: https://artisanbreadinfive.com/2007/12/19/low-yeast-version-of-our-master-recipe
Thanks! Zoë
I wanted to make the basic recipe come out with a somewhat looser density…I substituted 3 egg whites for a portion of the water and added a 1/8+ cup of flower more. The result was excellent. A much higher rise.
Terrific, we have a version with egg whites as well, in The New Artisan…
I enjoy the detail and concise clarity of your book but am confused by one key point. You note in multiple places there should be a lid but it shouldn’t be airtight. So, if i am using a form of tupperware does that mean i don’t seal the lid or does it mean that you don’t consider a sealed tupperware container airtight?
Thank you
Unless you make a pinhole in the cover, or unless it’s naturally “leaky,” you just have to leave it open a crack. A soup pot with the lid on is leaky enough not to need to be “cracked.”
I had some leftover dough in my fridge that I forgot about 🙁
It’s about 2 1/2-3 weeks young… I went ahead and baked it and it looks great. Do I dare share this or should I go ahead and risk only my own belly?
Just wanted you to know I’ve been addicted to baking bread since discovering your books. It is such fun! And I love how impressed people are when they see and taste a fresh loaf. I don’t tell them how easy it is, I just let everyone think i slave all day over it, because it sure tastes like you must have to. Thank you for sharing your passion with me!
It’s not unsafe, just a matter of preference and taste (and density). Discard anything that has mold on it, see https://artisanbreadinfive.com/2010/01/26/gray-color-on-my-dough-is-there-something-wrong
And thanks for the kind words!
I only have your first book, and a recipe from this site for the whole grain bread. I love both! Do any of your books address whole grain english muffins?
No, but you can use the white Engl Muffin method with any whole grain dough, see the two posts when you type “English Muffin” into the search bar above.
I live in North Africa with my family. I was given home ground barley flour and used some in your basic artisan bread recipe. I used half barley flour and half bread flour then followed all of the other steps. My oven being a testy little thing never was hot enough -350 at the hottest- so I ended up baking the bread for 45 min to an hour. It turned out excellent. The only complaint I have is the color ( which is minor ) the barley makes for a bland grey looking bread. Just wondered if you had any suggestions for helping the color? Also what effects do you think I’d have if my oven actually got hot enough other than faster bake time? I’m wondering if the barley flour responds better to a lower temperature/longer bake time. Thanks for your response and time.
Have a broiler? A couple of minutes at the end, but it might scorch if it gets too close? Haven’t experimented with barley but my best guess is that you’d be happy with a full-temp oven.
Is 4.5 cups of cornstarch accurate for the Brioche recipe?
It is…
can another form of starch be used in place of cornstarch? I am baking for someone that cannot tolerate gluten or corn
Not in the brioche, there’s too much. See the Gluten-Free FAQS tab above, click on the “Substitutions…” Which recipe are you talking about (which book, which page number)?
gluten free artisan bread in 5. 2014. Brioche recipe pg 216. Can any other type of starch be substituted for cornstarch?
Unfotunately not for brioche. See our GF FAQs page and click on “Substitutions for ingredients in our gluten-free recipes.” But don’t try this for recipes where cornstarch is a major constituent, like brioche.
What is the chemical or structural reason that it has to be cornstarch. Do you think it is a possibility to use a combination of ingredients to replace it. I simply can’t use any corn products.
Don’t know the chemistry, but we just found in repeated testing that brioche didn’t work without it. Our Substitutions page that I directed you to lists other starches, and you can start your own experiments– but unfortunately all ours failed.
I have been using the basic recipe for a couple of months. I then received the original book as a Christmas present and have be trying various recipes. I baked three loaves for a family party and all were gone before the meal ended!! Thank you!
I have had a difficult time slashing the dough prior to baking. As an experiment, (after I forgot to slash), the bread had already been in the oven for 6 minutes, I took the loaves out of the oven and then slashed the tops. It was really easy to slash the slightly baked crust, no tearing and I then returned the bread to the oven. The loaves turned out perfect! Just a suggestion.
Interesting– thanks for that…
I baked a batch of your delicious 100% Whole Wheat Sandwich Bread after recently receiving your book. I try to practice a vegan diet so would appreciate any milk substitution ideas you could share. I commonly use soy milk but I am open to using other plant based milks as well.
Thanks, Bill
Assume you mean from New Artisan Bread in 5, yes? I haven’t tried soy milk, but I’m sure it would work decently. Here’s the rub– the milk’s in there as a tenderizer, and I’m not sure soy will do that. But if you want the soy nutrition in the bread, give it a try.
Or just go with water. Again, it might be tougher and chewier than the first loaf you made with milk.
I read your FAQs on using sough dough. My questions though is, can I start making a sour dough starter out of your basic starter? If so how do you suggest I do that. By the way I got your book from a relative for Christmas. Awesome. I’m am absolutely not a cook but it is so easy you can hardly fail. I’ve made several boules’ and loaves already. Love it.
We don’t have a sourdough starter recipe, we’re working on it for our next book but it’s not ready yet. Just search the web…
Using master recipe from the new artisan bread in 5 mins a day. Can you bake two boule loaves at the same time? Any mods to the instructions?
Not usually, though some small ovens have a temperature drop with a bigger load in the oven. So maybe (and it’s just a maybe) you need to increase baking time by 15%.
Hi! I would like to make gluten free english muffins. Can I make them using molds that I got on Amazon and what would be your advise on making them?
Sure, just type “English Muffin” into the Search Bar here on the website.
Hi,
Can you recommend a good automatic bread slicer for residential use?
Thanks we love your bread.
-Skeet
Wow, you mean those crazy octopus-looking blades? I’ve never seen one for home use, they look frightening…
I use an older Krups Universal Compact Slicer. Works great, especially for very crusty breads. You can find them on popular auction sites.
Hello,
(Was so excited to find out about you guys since I’m living in Vietnam but I’m from Minnesota! Trying to find good bread over here is impossible so I’m trying to make it!)
I’ve just been getting into baking bread and I’m loving it- but I’m also so confused with all of the options! I have read about the “soaked” bread methods- where you soak the flours overnight before adding the yeast, and I guess this breaks down the difficult to digest enzymes in the flours…anyway, I’m wondering what you know about this? I mean, does the same effect happen with your recipes because the dough kind of “soaks” overnight as well- yet the yeast is with it, so maybe the same reaction doesn’t occur?
Would so appreciate if you could shed some light! Thanks!
I’ve read some of these claims, and I have to say that I’m not convinced there’s any good science behind it. I can’t figure out if they’re claiming that it’s the soaking itself, or if you need to pour off excess water to get rid of whatever toxins they’re claiming need to be depleted. I think the bogeyman they’re concerned about is phytic acid, but again, I’m not convinced there’s anything to this.
That said, if it’s the first option– it seems like our method would qualify. If they want you to decant any liquid, then no.
The gluten free master recipes are different in the New Artisan – page 268 and the Gluten Free book page 64. ???
They are different, and I’ll get into exactly how, but before you do anything, please note the corrections to NewArtisan, especially with regard to the GF recipes, which you’ll find at https://artisanbreadinfive.com/2013/10/01/corrections-to-first-printing-of-the-new-artisan-bread-in-five-minutes-a-day-2013
The first five printings of NewArtisan left out an important ingredient from that recipe, so please check. Once that’s done…
Yes, the recipes are different:
1. No eggs in the default version on page 64 of GFArtisan. Many readers told us they were sensitive to both gluten and to eggs.
2. Everything in GFArtisan is based on the two flour mixtures.
3. People asked for no-oil versions, so we went with that in GFArtisan
Thanks. I’m still having problems with the GF loaf from Mix 1. I’ve used the superfine rice twice. Will try with Bob’s. Have you ever tried using baking powder and soda to help the rise? It rises about an inch during rest and that’s about it thru baking. It’s very dense without airpockets. I’d like the eggless version to work even tho I eat eggs.
Haven’t tried baking powder/soda. Assume you’re using a stand mixer, that helps with the rise.
See what you think with Bob’s.
Hi I got “The New Artisan Bread in 5 mins a Day” for Christmas. Is there a PDF version that I can search and find a the recipes that use the differnt “Masters” or is just hit or miss as I go thru the book? I’m looking for a better way to search it.
Thanks
No legal .pdf versions exist; if you find any, they’re illegal downloads and often come with dangerous computer viruses or malware that can damage your computer. But, we do have legal, searchable electronic versions of all our books at Amazon (for Kindle), and Barnes and Noble (for Nook). Example: https://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes-ebook/dp/B00F1R9D9Q/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=
If you don’t have a Kindle, Amazon e-books can be read on other devices using their free Kindle Reading App.
GF mixture 1 , do not have a free standing mixer so I used my good processor with dough mixer attachment. It wrnt well the mixing, I did a half recipe using 2 eggs in water. My loaf was still very dense should I be adding baking powder or soda . Unfortunately I do not have room for freestanding mixer pulse they are extremely expensive . I want to make it work with my processor. Any advise.
The problem with the food processor is capacity. Even a half-recipe may be too much for your machine, depending on its capacity. We found that the GF dough just goes spinning around without adequate blade contact. You might have better luck hand-mixing with a spoon or dough whisk. But if GF dough isn’t very well mixed, the result is dense with inadequate rise. We haven’t tested with baking soda or powder but feel free to experiment.
If you do end up with a stand mixer don’t get the super-large one– the 5- or 5 1/2-quart machine is great, but not larger than that– less good results with the 6-quart. You’re right though, not inexpensive.
Why won’t the dough hooks work, have them on my hand held mixer, also if I start the mixing in the food processor than mixed for 5or10 mins by hand( I have that funny looking hand mixer from King Arthur) do you think that might work.
Our dough’s too wet for the hooks to “grab hold” of the dough. In some larger stand mixers (6-quart), they do seem to work, eventually (it’s slow). The smaller mixers less so, and no idea of whether it’d work with hand-helds, but worth a try.
Just reporting in – re p. 92 of Healthy in 5, Soft Whole Wheat Sandwich Bread. I substituted flaxmeal and water for the eggs and applesauce for the oil with good success. We’ll never buy hamburger buns again. My husband doesn’t care what’s in them, but he still liked the altered buns just as well as the original.
One of your readers was asking what to substitute for milk. I use almond milk.
Our new favorite is Healthyin5 p. 111 Ten-Grain Bread. Wow!
This is all terrific, Lynne, thanks for posting it!
Mixture 2 GF up date- 1st I had used quinoa instead of teff flour because I did not have it. I made today European peasent bread ( again only 1/2 recipe)
I used brown sugar for my sugar and the 483 grams liquid I used 1/2 egg whites and 1/2 water . I started my mix in the processor than put it in a bowl and hand mixed for 10-15 min. With the King Arthur hand mixer. I forgot I also added 1/2 tablespoon baking flour. I also had to add more liquid, water. I let it sit for 2 hours and it had a good rise. I formed my loaf sprinkled with Cinnamon sugar, let it sit 20-30 min and baked. After cooling I cut and tasted. It still was dense but was much lighter texture than my first 3 tries and I really liked the taste. At some point I will probably get a standing mixer but until then I am happy with my results.
Correction I put baking powder not baking flour
It just occurred to me I may be missing a step. Am I suppose to have the steam if I put egg in my bread. I have not been putting the steam step when I have been baking my bread since I have been using egg or egg whites. As I notice my bread do not have the height yours have
Well, the steam only improves the color and crispness of the top crust; it doesn’t affect the rise. Whole eggs or yolks contain fat that alters the chemistry of the crust, softening it and making steam ineffective. But egg white-doughs still benefit from steam.
I’ve never been successful baking bread, so I was quite excited to read your book ARTISAN BREAD IN FIVE MINUTES. But I failed again I (think) I followed the recipe instructions exactly, but when I tried to remove a grapefruit sized portion from the dough in the refrigerator, where it had been for one night, I encountered a wet sticky mess with a lot of liquid in the bowl. It was almost impossible to work with without introducing excess flour, and the baked product, while consumable, seemed a bit flat and floury. Could my flour be too old?
Probably not stale flour, which mainly causes flavor problems, not hydration ones. What brand of flour are you using, what country are you working in?
How did you measure the flour (cups versus weighing)? FYI, you can salvage this batch by working in more flour, but let’s figure out what’s going on.
I bought all purpose gluten free flour from a store. It already has brown rice, potato, and tapioca flour mixed together in it. Can I use this flour instead of different types of flour that you mention in the gluten free master recipe? Can I use the same number of cups of flour as in your recipe?
We tested with various brands of GF A.P. flours with similar ingredients, and we weren’t happy with any of them. You can certainly try this as an experiment, starting with cup-for-cup, and vary from there, depending on the consistency.
I love your Oatmeal Pumpkin recipe from pg 169 in The New AB5 book. I describe it to people as “just the best wheat bread you’ve ever had”. Have you ever done a swirl bread with it? Im thinking about turning it into a cinnamon swirl loaf but wanted to see if you have ever done this before so I can do a nice job with it.
Thanks a Million and love the bread!
Haven’t tried a swirl with it, but I’m sure it’d work. That said, might be a little dense. Make sure it warms up before putting into the oven.
the initial rise is not happening after 3 hours I know the water temp was correct and the measurements also what do you think is going on? thanks so much
Which recipe of ours are you using (which book and page number?
I have adapted the Crusty White Sandwich loaf recipe from your first book into a sourdough recipe. It turns out great with one problem, after only 27 minutes in the oven at 450, it starts to turn black on top! It always seems done when we cut into it…is this OK? I worry about doneness on the inside. FYI: I bake exclusively with fresh dough, not refrigerated. Thanks!
Have you checked your oven temp with something like https://ow.ly/8CVPU ? Are you baking near the top of the oven (bake lower in the oven if you are). Does your oven provide uneven heat (in which case a stone might help, like https://www.amazon.com/Old-Stone-14-Inch-16-Inch-Baking/dp/B0000E1FDA?&camp=212361&linkCode=wey&tag=arbrinfimiada-20&creative=380725
The oven is only about 9 months old. When we got it I checked the oven temp and it is right on temp (first oven I’ve owned that wasn’t off!). I bake on the lowest shelf possible while still fitting a broiler pan on the shelf beneath it for water. I have always had issues with not needing the full 35 minutes, but my last two homes had ovens that were about 25 degrees low. Could I use a lower temp? I have a stone, but I like using a loaf pan so it works well for toast. I’ve never had good luck with my boule rising well enough for toast. Should I consider using both the stone and my loaf pan? I also use a stoneware loaf pan (Le Creuset brand). Thanks!
My first choice based on all this is to lower the temp slightly. Your stoneware pan might also absorb some uneven heat nicely and thereby be helpful. Give those a try…
From Healthy Bread in Five Minutes a Day
Chapter 3, page 28, second paragraph: “By trapping steam next to a loaf as it bakes on the hot stone……”
Please explain how you capture steam next to a loaf. Is a vessel of water also under the cover next to the loaf?
No need, the steam comes from the loaf itself.
Edition 2007 page 78 whole wheat sandwich loaf (Chris Kimball)
I am making this bread for the 3rd time. I was careful to measure out all ingredients as listed using the fill and sweep method. All three times the mixed dough was wetter then I thought it wanted to be. The last time I added 1/4 cup of whole wheat and I bleached. This time I restained myself and only added 1/4 cup of unbleached thinking I could always add more if needed when shopping the dough. Is this supposed to be a wet dough? Is the recipe slightly off? Should I weigh instead of measure? When the directions say that “you may have to use wet hands to incorporate all of the flour” and my wet dough mixes easily and seems to want more flour I am confused. If I need to add a ~1/2 cup each time it seems perhaps the recipe might need adjusting.
Thanks, I have had lot fun with your book.
Peter
I
I’ve made this one a lot, and it didn’t perform this way– see my questions on your other instance of this question…
Sorry, I can’t find the response you referred to.
It must have been:
Our dough is wetter than traditional; that’s what allows it to be stored. But with some flours, it’s overdoing it with the moisture. What brands of flours are you using, and where are you located? Some regions get lower-protein flour, which requires less water (or more flour). And how are you measuring the flour? See our video on that at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method
Sorry, two errors in my post:
Line 5: ….and 1/4 cup of unbleached white….
Line 7: ..shaping…
Peter
From Healthy Bread in Five Minutes a Day
Chapter 3, page 28, second paragraph: “By trapping steam next to a loaf as it bakes on the hot stone……”
Please explain how you capture steam next to a loaf. Is a vessel of water also under the cover next to the loaf?
No, the steam comes off of the loaf itself, you don’t need a vessel of water when you do it this way.
Thank you, Dr. Jeff, this technique will be a first for me.
I can’t get sourghum floor, however, I can get buckwheat floor easely. Is buckwheat floor good replacement for sourghum floor?
We have found that it is not, unfortunately. Really changes the recipes, but you can experiment and see what you think. We found it too dry. You could try half as much and increase the other flours slightly. But this would be uncharted territory.
Help, my second and third loaves didn’t rise while baking! I let them both proof on par hment paper, on a pizza peel, for 2 or more hours in a 72 degree kitchen. The first loaf rose beautifully in the oven. All processes were the same…except for 2 & 3 day refrigeration of my semolina dough. I used fresh Platinum yeast. Please help!
We don’t usually rest for that long, why did you go for 2 hours? Second– is it expanding? What I mean is: Is it developing nice hole structure, but just spreading sideways, or is it a hole-free brick?
If it’s spreading sideways, it’s probably related to an over-long resting time. Go for shorter rests (40 to 90 min), and consider using a little less water or a little more flour. How are you measuring flour? If by volume see https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method before you adjust the water/flour.
Thank you Jeff. My very first loaf that rose nicely while baking was a bit dense, delicious, but dense. did I mention this was my very first batch of bread…ever?! Somewhere, I read many reasons why I may have gotten a dense loaf the first time. One suggestion was more resting time..the more, the better (though in hindsight I probably overworked the dough!). Thanks for helping me figure this out. In the meantime, we’re still enjoying our semolina “flatbread”!
Your welcome!
Check our FAQs page above and click on “Dense crumb: What am I doing wrong?”
I used King Arther Unbleached white. The whole wheat and rye are local organic flours. I live in Ithaca. NY.
I used the fill and sweep method for measuring the
flours. (Although, I have started to use my scale more often.)
So you think the issue is with the moisture content of the flour. If as you say you have had good results with the recipe I guess I will adjust as needed. Adding flour, 1/4 cup this time and 1/2 cup previously has not had bad results. In fact the bread was great. It rose nicely, got a crispy crust and moderately sized relatively even holes.
I like to divide the two into two large loaves.
Thanks,
Peter
My guess is that those two organic flours. Sometimes local (wonderful) products like this just don’t perform exactly the same as the commercial flours we test with.
So adjusting for the difference sounds like all you needed!
Hi Jeff, I’m going try again…my first (Semolina) loaf from AB in 5 rose nicely while baking but was dense. Your FAQs suggested a few things to curb density, one was a longer resting time. So two days later, I rested my second loaf about 2 hours, but it came out pretty flat. The next day, I rested my third loaf about 90 minutes, still flat. I’m no longer concerned about the density, just curious to know why the second and third loaves didn’t rise while baking in my 450 degree oven. (I use an oven thermometer, my Pennsylvania house is 70+degrees. I rested all of my loaves on parchment paper on a pizza peel.). I have one more grapefruit sized amount of dough in the fridge from this batch! What to do?!
I’d just dry out the dough a little. Just a bit more flour should do it.
My husband got me the New Artisan Bread in 5 for Christmas and I love having fresh homemade bread without all the kneading of traditional yeast bread. Our favorite so far is the peasant loaf. I would like to know if I can add a bit of honey to the receipe and if so, how much…..and aiD like also to add some steel cut oats and maybe a bit of honey to the basicto the master receipe. Thanks for bringing homemade bread back into the home!
A couple tablespoons of honey should do it for a subtle effect. If you want a sweet loaf, you’ll need about a half-cup, which will be very different (probably will need to decrease the heat to 400F and bake longer). You may need to adjust the water downward for these, not sure how much.
The Master and Peasant perform about the same way. In either case, oats will absorb some of the extra water from the honey (it may take overnight to see that). So you might not need to adjust water for the honey if you’re adding oats (about 2 tablespoons oats to start).
I am using the original artisan bread in 5 minutes and am just getting started. I am trying the master reciepe and each time I slash and bake the bread, the bread seems to explode from the original shape. I keeps the same basic diameter, but it literally volcanoes out of the original shape destroying the slashes and creates a mound of risen and baked bread. Just curious if I am shaping it too much, doesn’t have enough water to allow for a more relaxed dough, and such. Thanks
Usual cause– it hasn’t proofed for long enough, so try a longer resting time before slashing. Up to 90 minutes may prevent this. Also, make deeper slashes–1/2-inch deep, straight down into the loaf.
Can any bread recipe be used with you procedure for making bread, I.e., let rise 2 hours then refrigerate, then form, let rise again and bake? If not, what general instructions are there for adapting recipes?
No, they can’t. We worked out our recipes so that this becomes possible. Regular dough is too dry to be stored like that; it loses its ability to rise very quickly. Basically, you’d have to match the hydration in our recipes. Best source for that is… our recipes, in our books!
1/2 cup (1/4 lb.) butter, margarine, or shortening
1/2 cup sugar
2 1/2 teaspoons salt
2 packages active dry yeast
About 9 1/2 cups all-purpose flour
Can the above recipe be adapted to make shepherders bread with your method? Or do you have a recipe for shepherders bread?
Don’t have a shepherders bread recipe, but this one isn’t all that different from recipes in our basic book (https://amzn.to/17Rw23Y). You have to match the hydration so that it’s similar to ours and this should work. Let me know which of our books you have and I’ll direct you to one that you can start experimenting with.
Hi Jeff and Zoe, I have been making gf bread for several years, and bought your book as soon as I saw it. I tried the recipe for Crusty White Sandwich Loaf on pages 85-87 in GF Artisan Bread in Five Minutes a Day. I followed the recipe exactly (did use oat flour in place of sorghum and used eggs (as per pages 73-74). The loaf didn’t rise much at all and was very dense and heavy. What did I do wrong ? Please advise.
First question: have you been through all the troubleshooting tips at https://artisanbreadinfive.com/2014/10/17/dense-or-gummy-interior-or-inadequate-rising-what-am-i-doing-wrong
Hi I would like to use Organic Fresh Stone Ground Flour for this recipe. I just find that it is gummy inside after it is baked, the taste is wonderful, but we don’t like the wet feel.
Which recipe? Which of our books, page number?
Hi!
I have tried your basic bread recipe from your first book and I can’t believe how easy and tasty it was! I am hooked (I bought the danish dough hook today!)! I have also tried the 100% whole wheat sandwich recipe on page 76 in the ‘artisan bread in 5 minutes a day’ but it didn’t turn out very well. It was too crumbly when baked, didn’t rise very well, and the dough was not sticky but rather lumpy after taking it out from the fridge. It also smelled extremely fermented. Is that normal? I would like to bake with a higher whole wheat or whole grain content. How can I improve this recipe or should I try a different recipe? I live in canada and I am using the regular No Name brand flour (4g of protein in 30g of flour).
Thanks,
Susanne
Well… that book was mainly a white-flour book, though we did put that one 100% recipe in there. We get sporadic complaints about it (though some love it). Why? May have to do with flours.
Canadian flour tends to have more protain (though since manufacturers go to the nearest gram, we can’t tell whether it’s 3.5 grams or 4.4, which would make a lot of difference. Bottom line, we tested with US flours, and you may need more water with the Canadian. Or less– you’d have to experiment. Flours, esp WW, are finicky.
But–since we did get complaints about using 100% WW with stored dough (a difficult trick), we wrote Healthy Bread in Five Minutes Day in 2009, here on Amazon Canada: https://www.amazon.ca/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&qid=1421766681&sr=8-1&keywords=healthy+bread+in+five+minutes+a+day
To lighten it up, get a better rise, and prevent crumbliness in stored dough, we found that vital wheat gluten is very helpful, and we relied on that in this book. Hope that helps? Here it is on Amazon, but don’t try to use this without the recipes–it’s complicated: https://www.amazon.ca/Bobs-Red-Mill-Vital-Gluten/dp/B00DII27S4/ref=sr_1_1?ie=UTF8&qid=1421766747&sr=8-1&keywords=vital+wheat+gluten
Thanks a lot! I got your Healthy Bread book from the library yesterday (and ordered a copy on amazon this morning!) and I noticed the vital wheat gluten in a lot of recipes. So, things make more sense now. I picked up a bag from the store today and can’t wait to try more recipes! I am from Germany, now living in Canada, and what I miss here the most is all the delicious breads (and cheeses)! But thanks to you, I can bake now whatever my heart desires!
Fantastic Susanne, come back if you have questions.
I had much hope for successful bread, but haven’t gotten there yet. My experience: I’ve mastered good wheat bread in a bread maker and baked in oven, and I’ve had good success with a kneaded baguette and just and ok experience (slightly gummy) from another no knead recipe. I didn’t come across any solutions in the FAQ’s, so here we go…
I tried the 100% WW recipe from AB in 5, King Arthur WW flour, Red Star active dry, new and good, also using the correct kosher salt. It seemed like a ton of honey so I cut it down just a tiny bit, but that was the only thing. Never really seemed to get to the point it should’ve after the 2 hour rise. On baking day, I let rest for 1 1/2- 2 hours, didn’t seem to do a lot, but I was hoping for this oven spring. Loaves were so heavy dense and barely 2 inches high. So I ventured out and got the HB in 5, thinking maybe that would be better. I tried a half recipe of the Master recipe this time because I didn’t want to end up wasting so many ingredients. I measured everything correctly, used the VWG as called for in the recipe. The 2 hour rise was more along the lines of 4-ish hours because my room temp is btwn 68-70 degrees. It looked flat and bubbly and what it’s supposed to so into the fridge it went. I should also say I had to add about 1/4 cup extra water to take into account KA flour has more protein than others as stated in the AB in 5 book and the fact that it seemed extremely dry. On baking day, I’m careful to shape the loaves, didn’t spend long at all to not deflate it. It rose maybe a smidge in about 2 hours, so again I was hoping for oven spring. It ended up the size of a dinner roll. My oven temp is measured by a thermometer and I used a enamel cast iron since the steam bath process doesn’t seem to crisp bread in my oven. I tried the other half of the dough in my bread loaf pan and that too failed, ended up being about 2 inches high. I’m at a loss, I have no idea why these aren’t working for me. I’m not at a high elevation…in CT. I really hope someone can help…it’s been really frustrating as I’m sure you can imagine. Sorry for the long post! Wanted to give as much detail as possible. Thanks!
OK, some questions, Melissa:
First and most important: And to confirm– have you already read through and tried all the troubleshooting tips in Healthy Bread in Five Min/Day, about “The Crumb of My Bread is Dense with Small Holes, How do I Fix?”
What’s the texture of the bread when you cut into it?
How are you measuring the flour? That’s a common problem. Be sure you’re doing it the way we do, see the video at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method.
Are you mixing the VWG with the flour before adding any liquid?
If neither of those are the problem, the first thing I’d try is to swap the KAF product– and try a standard-protein level flour like Gold Medal, without the water adjustment.
And try smaller, free-form loaves before you try a big loaf-pan bread– that might be it? How much dough are you baking with?
Hi there,
Id love to buy your book, however my son and a toddler are allergic to dairy – can you please tell me what proportion f nay of the recipes use milk powder/butter or any dairy products.
It would be disappointing to buy this book and then not be able to use the recipes. I do find a lot of gluten free bread recipes seem to use milk powder : (
Many Thanks for your time
Warmest,
Debbie
We have many books– do you mean Gluten-Free Artisan Bread in Five Minutes a Day? https://amzn.to/1msOBmY
Oops, yes sorry!
I followed a link from ‘My Darling Lemon Thyme’ where she referenced your Gluten free in 5 mins a day book.
And apologies for a poorly typed message – I meant my husband and toddler are allergic : )
I’d say about 1/4 of the recipes include dairy (usually butter), but most of those are in the “dessert bread” section of the book (actually called “Enriched Bread”). But not all of them– the brioche has milk, but not the “Brioche-light” which is Challah. Many of those treats can be made with the Challah.
I am wondering if a convection oven has an effect on oven spring or lack of spring
Main effect is on the crust– convection browns better, and the overall baking time is often a little shorter. I don’t think it matters for spring. Best oven spring is w/a completely pre-heated stone, so maybe increase that in case you’re currently opting for a short pre-heat. Increase to 30, or even 45 minutes.
On Jan.13, 2015 at 5:45pm I posted a question. Somehow, I erroneously must have asked you to send me all of your posted questions and replies via the e-mail.
Big mistake! I do not need all of these emails. How can I remedy this situation?
You must have checked the box that says “Notify me of followup comments.” I’m in the process of finding out how to undo that, meanwhile I’ll remove your e-mail from those comments and the responses should stop.
There should be an unsubscribe link in the emails that you get. Just click that to unsubscribe yourself if you get anymore e-mails, though I doubt you will.
Do you find that using a sheet of parchment under the dough when baking on a stone has any effect on the bottom crust? I usually do a 45-minute to 1-hour preheat.
Softens it slightly. I often pull it out when the baking’s 2/3’s finished.
I just bought your Gluten Free Artisan Bread book and I am wondering if you would recommend using Bob’s Red Mill Gluten Free One to One Baking Flour as opposed to mixing the blend yourself with all of the ingredients you mention in the book. I can’t wait to try this!!! Thanks!
Haven’t tested it but best guess is that it won’t work. Could always test on half a batch. Not really comparable– there’s a little whole-grain even in our white mixture.
Thanks Jeff! I will go ahead and make up a batch of your recipe then.
I don’t have a broiler pan in order to add steam, but would a heavy duty roasting pan or heavy duty jelly roll pan work?
Sure. Eventually, it may not be terribly good for the durability and finish of those items…
I’m an experienced bread maker but challenged by gluten, oat, egg, dairy free bread for my highly allergic adult son. I’m on my second loaf using the basic recipe, and still not happy with the lack of rise. 24 hours in frig, used preheated stone, water in pan beneath. I had tried a flax mix to replace egg in another recipe. Do you think it helps? from another site, I found instructions: To replace two eggs, place 2 tablespoons ground flaxseed meal into a large microwaveable container. Add 1/2 cup water. Stir. Microwave on high until it bubbles and is slightly thick. (About 3 minutes) Cool in the freezer until it is slightly thicker. Using an electric hand mixer, mix until it looks slightly cream color and froth (foamy). Think these steps would help?
We ourselves have tried flax as an egg substitute, at https://artisanbreadinfive.com/?p=1906. But honestly, I don’t think it substitutes for eggs’ rising power. No question: egg-free GF doughs don’t rise much.
My advice– if you can’t eat eggs, try shorter loaves, flatbreads and such–they don’t have to support such loft.
Thanks for the great recipe. My breads turn dark golden brown but still the insides are under baked. Why this happens? Also, can the quality of bread with this recipe change if I knead my dough? I found it easy to handle when I knead my dough and not sticky either.
Thanks
Which book of ours are you working from (which title, recipe, page number)?
Master recipe,
61/2 cup flour,1 tbs yeast, 3 cup water and salt recipe. Also, can I use bread flour instead? Thanks so much.
Have you been through all the tips on page 41 of that book? One of those usually does the trick. Yes, you can use bread flour, but make the adjustment we talk about on page 10 of the book.
Dear Ms. Francois and Dr. Hertzberg
I was born and raised in MN, moved to ATL in 2003 and now live in Port Townsend WA, hope you are enjoying MN.
Our daughter gave me your book in Nov. for my birthday. OMG, I’m addicted and so is my husband and mother in law. I make a grapefruit size bread every other day!!! I just brought a larger size to a dinner party last Sunday and I find that I’m passing the recipe around big time.
My only question is, do you know the calories in the master recipe loaf? No preservatives is wonderful but I’m thinking there can’t be many calories in each loaf??
I can’t seem to find anything in the latest book on that, but there’s no sugar, no egg. 4 basic ingredients so what would you think?
Very ingenious idea and thank you!!
Patti Biazzo
It shows Jeff responded to my question but nothing is there?
So sorry, we were having web-hosting problems yesterday. Here was my response:
Thanks for the kind words Patti!
Unfortunately, our publisher wasn’t willing to fund nutritional analysis for our recipes. Best we can say is to direct you to our page here on the site where you can get to our FAQ called “Nutrition content: How can I calculate it?” https://artisanbreadinfive.com/2009/12/14/nutritional-information-for-whole-wheat-flaxseed-bread-or-any-other-recipe-in-our-book-using-the-usda-national-nutrient-database The SparkPeople is the best one, I think.
this was very helpful, thank you so much!
We have been using the original AB5 book for the last year and love it.
I’ve noticed some other recipes for “long ferment” dough add Diastatic Malt which is supposed to keep the yeast fed longer.
Would this work, or help, with the recipes from your book?
Thanks.
Hi Daryl,
I honestly haven’t seen much of a difference in the dough, since ours stores for so long. If you give it a try, please let me know if you notice a difference in your bread.
Thanks, Zoë