Corrections
Early editions of published books can have errors that sneak through:
The New Artisan Bread in Five Minutes a Day (2013)
Gluten-Free Artisan Bread in Five Minutes a Day (2014)
The New Healthy Bread in Five Minutes a Day (2016)
Artisan Pizza and Flatbread in Five Minutes a Day (2011)
Healthy Bread in Five Minutes a Day (2009)
Holiday and Celebration Bread in Five Minutes a Day (2018)
The original 2007 edition of Artisan Bread in Five Minutes a Day (this does not apply to 2013’s The New Artisan Bread in Five Minutes a Day)
I just bought Artisan Bread in Five Minutes from Amazon out of pure curiosity. I am not a professional, but an experienced bread baker. Your master recipe calls for 1.5 Tablespoons of salt. That amounts to 5.5 teaspoons. The traditional method requires only 2 teaspoons of salt for the same amount of flour. I have tried your recipe – it works, but the bread is really salty, even for me. I am an Eastern European emigrant, and share the same taste with Jeff’s grandmother. Perhaps it should have been 1.5 teaspoons vs 1.5 tablespoons of salt? Please, let me know. Sincerely, Steven Klein.
Hi Steve,
Are you using Kosher salt? Table salt will be much too salty! If you find it too salty using Kosher salt, you can certainly use less, or none at all. Everyone tolerates salt differently, so you should adjust to your taste.
https://artisanbreadinfive.com/2008/02/10/qa-salt
Thanks for trying the bread! Zoë
No salt at all? Salt is usually figured to be 1.8% – 2.2% of flour weight. It is an essential part of the formula because besides adding flavor it also helps regulate the action of the yeast. My experience with no salt (forgot to add once or twice) is that the yeast goes crazy and it’s hard to control the rise, also when baked the crust has an unsatisfactory appearance and consistency.
Hi Steve,
You certainly don’t have to reduce/eliminate the salt. However, there are many people who need to do so for health reasons, and we want to make sure they have that option. There is a long history of bread baked without salt in Italy, so it isn’t essential to the process, although we do prefer the bread with it.
Thanks, Zoë
Thanks, Zoë
Hi Steven,
I would have to double check but I thought the recipe called for 1 Tablespoon + 1/2 Teaspoon, not 1.5 Tablespoons.
Natalie
Hi Natalie,
The amount of salt is 1 1/2 tablespoons kosher salt. But, you can reduce the salt to suit your palate: https://artisanbreadinfive.com/2008/02/10/qa-salt
Thanks, Zoë
1.5T = 4.5t, not 5.5. I have read the comments below, but I do not see where this has been corrected. Sorry if I missed it.
Hi, Betty. You are correct; one tablespoon = 3 teaspoons, so 1.5 TBS would be 4.5 teaspoons.
This is slightly over double the amount of salt called for in the majority of one-pound loaf bread machine recipes (which generally call for 1/2 teaspoon per 1 lb loaf). However, this amount is understood to be regular table salt. ABin5 calls for Kosher salt which due to its larger crystal size measures less sodium by volume. (I only compared bread machine recipes because that is what I am most familiar with.)
Maureen, Betty: Yes, kosher salt is the difference, must decrease if using table salt…
hello, ready to try your recipe but dont have a stone. noticed in your video you use cast iron. Can I use a large cast iron pan instead of a stone? If I do need a stone for best results, would that be a simple pizza stone?
Thank!
Anne: Cast iron’s good, try that first.
Hi Anne,
Check out this post on baking stones: https://artisanbreadinfive.com/2010/08/24/pizza-stones-which-creates-the-best-crust
Thanks, Zoë
I didn’t have a stone, so I used regular pizza pans – my 17 yr. old son and I GOBBLED THIS PIZZA UP and he took the rest for lunch! MANY THANKS! (I think it’s the best homemade pizza dough I’ve ever tasted – and I’ve tasted lots over the years.)
Hi JackieCanuck,
So glad you enjoyed the pizza!
Cheers, Zoë
Hi:
I have been breaking bread using your technique even before your first book came out. I love your books. Just wanted to let you know that I won first prize in the Fleischmann yeast contest at the South Carolina State Fair and also a blue ribbon in the yeast bread other division for my Nutella, chocolate chip, almond brioche using your technique. I am working on an easy croissant recipe. Thank you and looking forward to your new book. I have ordered a copy from the Barnes and Noble in Roseville, MN
Sara
Sara: Maybe we’ll see you a the B+N Roseville at our book signing there this Tuesday!? Congrats on winning! Jeff
Sara,
Congrats on your ribbons!
I have been trying for years to come up with a really flaky croissant dough that is even close to the traditional ones (multiple layers of butter, folding, and chilling). The quick croissant recipe that seems to turn up everywhere makes awful, awful cresent-rolls-in-a-can rather than croissants.
Have you had any luck in your experiments? I’d hoped thin-rolled dough and melted butter would be the answer, but that didn’t do it for me. Do you make a mixture of butter/flour to spread on the dough layers?
Thanks,
Margaret
Hi Margaret.
Once we have created a croissant that is wonderful and quick we will share it. I have gotten close, but not quite there yet. It is a great challenge indeed!
Thanks, Zoë
Wish I could be there to meet you, but I live in South Carolina. How about a trip down here? Hope the book signing goes well!
Sara: Closest we’ll get is Atlanta…
I have been baking the basic whole wheat bread from the master recipe for about a month now (both in Minnesota and Florida) and we love the free form loaf baked on a baking stone but it comes out more like foccacia (thin). I have both weighed and measured the ingredients and cannot seem to get a stiff enough dough to hold a boule shape or oval. I did make in a loaf pan and it was fine but I like the crispy crust that comes from cooking on the baking stone. Have any suggestions? I have increased the flour but the texture was not very good. I have had great crumb texture with the custard structure.
Arlenne: Do you mean the whole wheat bread from ABin5, or the whole wheat from HBin5? Can you tell me which page? The answer depends on it…. Jeff
I found a recipe for your Classic Pizza Margherita in an ad for Red Star yeast and King Arthur flour, which ultimately led me to your web site. The pizza dough recipe in the ad calls for 1/4 olive oil, but you don’t mention this ingredient at all on your site or in the video on your site. In fact, you clearly state that there are only 4 ingredients. So, do I add the olive oil or not?
Hi Bonnie,
We have many dough recipes in our book, both with and without olive oil. You can make great pizzas with any of the recipes. Try them all and see which is your favorite. We also have whole grain and even gluten-free.
Thanks! Zoë
Is there a nutritional value chart for the master recipe?
No, but you can calculate using 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
Hi There,
Just got your first 2 books and am really excited about them (especially your Healthy Bread book). My question is about resting the dough before baking. You give a number in minutes for how long to rest the dough, but say that larger loaves or colder kitchens will require more resting time. This makes sense of course but, how much longer? Since it’s impossible to gauge how much extra time in minutes because loaf weight and kitchen temps are variable, can you tell me what the dough should look like when resting is complete? Does using the indentation method (poking with 2 fingers to check if dough is ready to bake) work on your doughs? I tend to make larger loaves (most of the time in loaf pans) and the temperature in my kitchen is around 60-65 degrees in winter.
Thanks,
Sam
Sam: Ideally, the dough should jiggle a little when you shake the peel or the pan. I don’t find the indentation method as predictive with our wet dough. It frequently doesn’t hold a shape well, even when adequately proofed. Jeff
Thanks for your reply Jeff. I’m hoping you won’t mind if I ask you a couple more questions. When I ordered your books (new) from Amazon a couple of weeks ago, they sent me editions from your first printing which has some errors. I corrected most of them from the corrections page you have posted, but there are a few things that aren’t clarified. In your ABin5 book, the recipe for Oatmeal Pumpkin Bread (p.100)says to use 1 cup pumpkin puree. On the list of corrections it says to use “1 pie pumpkin”. Is the 1-cup puree amount called for in the recipe correct? Also–In your Montreal Bagel recipe (p.129) it says “1 T. yeast (1-1/2 packets)”. Is this correct? The yeast packets I use contain 1 T. One other thing. I made the wine and cheese bread in your HBin5 last night and it only called for 1-1/2 T. of yeast which is different from the other bread recipes which call for 2 T. It didn’t rise as much as the first(ww)bread I made from the book, even though I left it sit out for about 5 hours instead of 2 before refrigerating. I didn’t find any corrections on that recipe. Is the yeast amount correct or might it be an error that has been overlooked? Sure wish Amazon had sent me your later editions!
Thanks for your help.
Sam
Sam: Yes, it’s one cup of the puree; set aside the rest for another purpose.
About the yeast, frankly, it doesn’t matter. We’ve gradually begun using less yeast and it works great; some people prefer the flavor.
Two tablespoons? Which of recipes are you referring to, we don’t use that much? Jeff
I just purchased the Healthy Bread in 5 book, and am tremendously looking forward to working through it. I’ve made my first batch following the “master recipe”. I weighed all the ingredients by the gram – the dough did rise quite nicely in the 2 or so hours, but it had a surprising (to me) appearance:
sort of “glued” to the sides of the bowl all the way around, and the surface very “pock marked” (like craters on the moon.
Is this normal?
So then when I made the first two loaves (the second day and then 4 days later) I really did not get any rise during the 90 min resting period, and very little “oven spring”. Today’s effort I measured: when set out and covered to rest, the loaf was 5″ L x 4″ W x 2″ H
after 90 min, it was an inch longer and wider but the same height.
After baking it is 7″ L x 4 3/4″ W x 3″ H
again – normal?
The first loaf was tasty, but very dense crumb – I’m waiting for this one to cool before cutting.
What can I look at as to the cause? My kitchen is maybe 66-68deg when the dough is resting – does it need to be warmer?
I used king arthur stone ground whole wheat and dakota made unbleached all purpose flour.
I so want to be able to produce tasty, not too dense whole wheat/whole grain breads, and really really hope your method will work for me! 🙂
and ps – I’ve been very gentle about the handling, and have made sure not to “knead” on the dough or otherwise rough it up or punch it down. Can’t wait to see what the crumb on this one today is like, but my guess is that due to such little rise it will again be very dense.
ok last addendum just to be clear: using the recipe for whole grain artisan free form that starts on pg 53 of HBin5. After forming the loaf, mine looks very much like what is pictured bottom of pg 57 (as opposed to what looks very flat on bottom of pg 58). But I get what seems like very little oven spring.
Again – just not sure if this is “normal” or if something is going wrong.
Hi Pvl,
Your issue may be that the flour you are using, Dakota Maid, has a higher protein content, which means it will absorb more water and make for a drier dough. https://artisanbreadinfive.com/2008/02/10/qa-flour-and-water This will effect the ability to rise in the oven and will cause the surface of the dough to look as you described. You can add a few more tablespoons of water to the next batch and see if that helps.
Our dough will not grow much while it is resting, but you should get more of an oven spring than you are describing.
Hope this helps! Zoë
wow – ok, I will try it. The dough seems really very wet – it’s sticky for sure. But, I’ll make the amendment and see what happens. Thank you!
PS
Hi Pvl,
Have you watched any of our videos? They are helpful to see if your dough resembles ours, and then we can take it from there. https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Thanks, Zoë
I was looking at possibly making your roasted garlic potato bread for our traditional Italian fried bread that uses potato as part of the dough. I would be leaving out the garlic (not part of the tradition) and was wondering about substituting any or all of the all purpose flour with Italian 00 flour. Would it work? Any differences in rising times if I did that?
Debbie: see under “Errors” page for rest of my answer– no differences in rising times anticipated. Jeff
Love your books! And my husband loves the fresh bread I bake him every week. Wondering if you have a recipe for Casatiello. Or do I simply use your brioche recipe and add salami and cheese? Would it work to make roll-size in muffin tins?
CJ: I’m afraid we don’t have a recipe for Casatiello!
I just bought your Artisan Flatbread book and have had great success with the pizza dough recipes. Now I am trying to make the sweet brioche dough (p.254, and after two attempts, I am not having success at all. The dough won’t rise, and is really thick when I mix it up. Is it possible there is an error in the amount of water called for? What am I doing wrong?
Hi Sandy,
The dough is too wet, so I wonder if you are using the scoop and sweep method to measure the flour? https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method
When you say the dough won’t rise, do you mean it doesn’t rise as much or not at all?
Thanks, Zoë
hi- i just made the gluten-free brioche recipe from healthy bread in five and i did a double take when i saw that it calls for 3 3/4 cups CORNSTARCH….. now it is in the oven and still not so sure- was cornstarch a typo by any chance? was it was supposed to say cornmeal? i made it with cornstarch but it seems a very strange consistency. thank you so much for your reply and i love both of your cookbooks!!!
Hi Camille,
Yes, you did it right. Next time you make it you can replace some of the cornstarch with tapioca, it behaves very similarly and some people are more comfortable using that over the cornstarch.
Thanks, Zoë
Thanks, Zoe. Good to hear you are working on a croissant recipe. I’ve tried various ideas, like rolling the chilled dough thinly and using a microplane to shave cold butter over it before folding…and other crazy ideas. But none has resulted in really flaky croissants. I rarely have time to make 5-turn pastry and am anxious to try your recipe when you release it. Thanks!
Gave several copies of ABin5 for the holidays and everyone is really pleased with their bread!
Thanks Margaret,
I will be overjoyed when I get this right!
Thanks for sharing the book! Zoë
I have your 1st 2 books and have enjoyed making healthy bread from home. It has been so fun to experiment and eat tasty creations!
I have a couple of questions:
I like the sandwich bread recipe in your HBin5 book. It is a money saver and higher quality than what I find at the grocery store.
The problem is, my husband and I can’t eat a whole loaf before it gets hard. I store it cut-side down on a non-porous surface on the counter, but after 2 days or less the crust is rather hard to cut.
How can I store it so nothing goes to waste? Should I freeze 1/2 the loaf since we don’t eat that much sandwich bread? If I freeze it, should I cut it into slices 1st? Is the refrigerator the best place to store the bread? Should I keep it in a sandwich bag on the counter? If I freeze it, do I thaw it in the refrigerator or on the counter? Does freezing change the texture of the baked bread? Is it better to cut the loaf as I need the slices or cut slices from the entire loaf on day 1 while it is still soft?
Thank you in advance for your help!
K: given what you’re saying, freezing’s the only option. Big food companies realized that… so they invented preservatives. We don’t want to go that way. Have you considered little loaves?
Don’t slice before freezing, it will freezer-burn.
At room temp, yes, a Tupperware or plastic bag buys you a little time, but wrecks the crust (softens it).
Hi Jeff & K, since I live alone I slice the bread and freeze it in good freezer bags, squeezing the out as much air as possible before sealing the baf. As long as I use it within a couple of weeks it hasn’t gotten freezer burn. Maybe I’ve just been lucky, but so far so good.
I have been making breads using your method for a few months and have sucessfully adapted a recipe to enable me to make bread during our boating holidays.I have a stock of ingredients and a plastic tub and a roll of baking parchment and a roasting tin. I make the dough using all wholemeal flour, the liquid is half milk and water with a small ammount of honey and olive oil. We have a small fridge and I usually store the dough.A batch of dough made with 3 cups of flour makes a good sized bloomer loaf, I line the tin with the baking parchment and put the shaped loaf on to rest, usually about 1 hour, I then bake for about 40mins, but the loaf goes into a cold oven, top shelf, with the gas set high, no thermometer or steam, the result is a beautiful light loaf, very tasty and the boat is filled with the smell of fresh baked bread, with cheese and homemade soup we eat very well and enjoy fantastic toast for breakfast. Thanks for the great recipe books.
Rosie: Haven’t had a nautical adaptation, so pleased! You must be in the UK, have you see the British version of the book? On Amazon UK at https://amzn.to/fLNCN2
Yes I am in the UK, we always weigh and measure for baking, I have adapted a recipe for everyday bread using a 1.5kg bag of flour, so I dont have to do use cup measures, but on the boat where space is limited I wouldnt use a whole bag of flour at once as its easier to bake every day, then I use a cup as I dont have a set of scales. I will certainly look at the British version as I do find the cup thing rather an alien concept!
Rosie: If you do use the UK version, would love your feedback, we were somewhat in the dark about UK liquid measures (Imperial versus non-Imperial??), so we depended on our Ebury editors in London. Jeff
I have both bread in 5 minute books. All seems to work well with the Artisan breads in 5 minutes; however, in following the HB5 recipes it seems to take the KitchenAid much longer to incorporate the flour and they come out much, much too wet and super sticky. I add more flour, but that seems to result in a dryish bread. I use whole wheat flour from Whole Foods and do scoop and sweep when measuring. Am I doing something wrong? Thank you!
RH: Not sure, before we go any further, can you try a commercial whole wheat flour like Gold Medal or something? The WF flour is absorbing water differently than what we tested with.
You could just try baking without the addition, but first see what you think of the commercial flour.
Thank you for your reply. After searching every supermarket in the area, I finally found some new whole wheat flour and my problem seems solved. Now I just need to work on getting the proper crumb and a little more rise and I will be fully satisfied. The family whole family loves the homemade bread and I don’t think we can ever go back to store bought. Thank you!!!
Just tried the brioche recipe in AB in five. Used the King Arthur non stick pan, Cooked it for an hour, internal temp read 182 degrees. Not done. Checked oven temp, it is right. Set it on the rack, not a stone. What is happening? Same thing happened with the master recipe, after refrigeration, and cooked on a stone. Bread very dark and not done.
Dorothy: are you making the loaf-sizes we recommend? One-pounders? Are you swapping anything in the recipe? Home-ground flour? If not, what brand of flour are you using?
Used King Arthur unbleached AP flour, didn’t swap anything out. Grapefruit size dough. Used the same brioche dough for the sticky cinnamon rolls, adjusted temp and time for ‘dark’ pans, plus set pan on stone, came out beautifully. Might explain the loaf of brioche, but doesn’t explain the master loaf.
Hi
Just tried my first loaf tonight and the results have been great so far. I have 2 questions to ask though
1) My oven heats to 450 in exactly 20minutes, in your recipes it indicates I should put my loaf in after 20 minutes even though the oven has not reached its temp yet. Should I be putting my loaf in a little earlier?
2) The top crust is hard and crisp, but the bottom of the bread is decidedly less crusty. It has a fair amount of give. Is that normal?
Thanks very much!
Daniel: Your crust will be better than ovens where it takes longer– keep doing what you’re doing.
… then I read question #2. A longer pre-heat may solve that problem. Are you using an separate oven thermometer to check temp, or relying on the oven’s digital readout (don’t)? If oven’s temp is off, could explain #2.
Could also lower oven shelf, try that…
I have the Kindle edition of both books and I’m wondering if there are any corrections. I’ve had problems with other Kindle cookbooks and returned them. I am having a terrible problem with getting a decent loaf. The dough seems exceptionally wet. I have been making bread for many, many years but no longer have the strength for prolonged kneading and your method would be ideal.
Maureen: Check the Corrections page, click above, but I don’t think that’s it. Are you possibly using Bleached flour where we call for “unbleached”? Measuring problem? Make sure you’re using the scoop-and-sweep for flour (see video at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method).
Not “spoon”-and-sweep…
I only use K A Unbleached or Bob Mills Unbleached. I did make the mistake at first of not using the scoop-and-sweep method; but, I have since corrected that. Having said that, if I weigh the flour afterwards it weighs 4.6oz, not 5oz. Should I weigh the flour instead? I have an excellent digital scale so I know the scale’s correct. I made my first loaf from AB and it was definitely an improvement on my HAB loaves; but, the slashes look good when I put the loaf in the oven and then they pretty much disappear making me think the bread is still too wet. Also, there is not much oven spring. I am trying to get a loaf that looks like yours. LOL
Have been making some of your creations for my grand kids and the whole family enjoy them. Since I have bought a large quantity of yeast should it be sored in the fridg?
I thoroughly enjoy your website where bread making has been so simplified. Never made bread before!
Hi Leila,
You can store the yeast in the freezer and use it straight from there, without defrosting first.
Thanks, Zoë
sorry stored is what I meant
I have all three of your books and have had nothing but wonderful success with all the recipes I have tried! Thanks.
However, I am now working on a gluten-free diet and made the gluten-free brioche dough today. Usually gluten-free breads are thick and a bit sticky. What I got today looks like banana bread batter. The recipe calls for 5 and 3/4 cups of flour (rice flour, tapioca starch, corn starch) and 5 & 1/2 cups of fluids (Honey, Milk, Oil). By its very nature, this should create a wet dough. The other recipes in the gluten-free section have more flour and less liquids. Should there be more flour in this recipe or less liquid? I can try to add flour to save it.
The cinnamon roll recipe that follows says to roll out the dough, but the dough is just too wet. Can you give me a hint?
Thanks,
Amy : >
Oops! Make that 4 & 1/2 cups of liquids. : >
Amy
Hi Amy,
Are you using scoop and sweep to measure the flour, or by weights? I have heard that this dough is coming out wet for some folks and I wonder if there is a difference in the brands of g-f flours people are getting.
You can add a bit more flour to the dough, but it sometimes help to do this in a machine with the paddle attachment. In fact, some people put the dough in their mixer and find that it thickens up without even adding more flour.
Thanks, Zoë
Hi Zoe,
I mixed the dough up in my Kitchenaide mixer. With some recipes, that does helps it thicken, but it did not work for this one.
I used Argo corn starch, King Arthur brown rice flour, and Bob’s Red Mill Tapioca Starch.
I went back and added 1/2 cup brown rice flour and 1/2 cup tapioca starch and that did the trick.
Thanks,
Amy : >
Amy– yes, based on ingredients, sometimes need to adjust like that…
Jeff or Zoe
Hi just got started with your bread making process and I am very excited. It got to the point that could not find a healthy bread that I liked in the grocery store and came across your site. I purchased your HBin5 in the Itunes format (ebook) and found it hard to move around in looking for and following receipts – do you feel buying the paper books would serve us newbie better? I want to get the other books but want your input before I do.
Thanks
Hi Charles,
I find that navigating a cookbook as an ebook is not as intuitive. I think it is such a great format for books that you read front to back in a linear way, but I like to hop around a cookbook and that isn’t as easy on an ebook. I’m not sure if this is just my “old” way of thinking, but I do think the paper versions are easier. We are working to make the ebook a better experience.
Thanks, Zoë
Zoe
Thanks so much for your rapid replay and you reinforced my thoughts exactly – I will be ordering the other books tomorrow in paper form. Thank you, Jeff and all your crew for bring us such a wonderful site.
Charlie
I was wondering about using sourdough starter in your recipes. I have been researching sourdough and starters and want to make bread as traditionally as possible (i.e. no use of commercial yeast). Will your recipes “work” if they are made with a homemade sourdough starter, and are there any alterations I should make to the recipes if a traditional starter is used? How much starter should be used? If you are familiar with using a sourdough starter and have some info about using it in your recipes, I’d appreciate it greatly. Thanks!
Emily: Start here: https://artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes
A lot of questions have already been asked and answered, so I hope I don’t repeat something. But I just wanted to make the corn tortilla dough (p. 103 artisan pizza), but I wondered if the amount of water is correct. It is not listed as a correction, but the amount of water is almost twice as much compared to the corn flour. I think this will make a porridge, not a wet dough. So I used you flour tortilla recipe and substituted half of the flour with corn flour and this works. Is the amount of water in the corn torilla recipe indeed too much?
Thank you for your time answering me.
Hi Sabine,
The corn flour absorbs a tremendous amount of water. Because it has no gluten to give it structure the dough needs to be a bit wetter or it will crack.
Thanks, Zoë
Hi, love your book (ABin5min) and your website. Made a few loaves using the Master recipe already and loving the simple process and wonderful result. Thank you. With added confidence, I’ve just made a 1 pound brioche in a bread pan using recipe from the same book. However, the texture of the bread is more cake like than bread. Is that normal? Am I doing something wrong?
Thank you.
Hi Vivian,
The texture of this bread is a bit more like cake than bread. If you knead it for just a few seconds before shaping the loaf you will have a breadier crumb.
Thanks! Zoë
Thanks Zoë, I’ll let you know how I go after I’ve baked the second loaf. Vivian
I’ve had both of your books for a year and have just now tried HBin5. I made the master recipe (whole grain artisan) and it turned out wonderful except that I think I would like to add a little sweetener. Would this mess up the process?
Cindy: Depends how much. If you were to use a half-cup of honey or 3/8 cup sugar, you’d have to drop oven temp to 350 (or the sugars make it burn). On the other hand, a couple tablespoons won’t matter– could keep at 450. 1/4 cup? Maybe 400 or 425, would have to experiment a bit.
Thanks for the quick response. I’m going to try another batch tonight and just add a bit of honey. I do have another question. I work full time…have the dough in the fridge…can easily take the time to shape the loaves…but don’t have the time to let it sit 90 minutes before baking. Can I shape it and then put it in the fridge while I’m at work? Then preheat the oven for 30 min when I get home and bake it?
Cindy: Yep, see FAQs page abobe, click on “Dense crumb…” and scroll down to “refrigerator-rise trick.”
Enjoy using your book. Just made the Cinnamon-Raisin Bread. Should the loaf be slashed before baking? Mine rose and broke open – looks great but wondered if that was how it should look.
Regards,
Michael
Loaf pan breads shouldn’t absolutely need slashing, because the pan contains the really wild uncontrolled expansion you get in unslashed free-form loaves (see my post on this at https://artisanbreadinfive.com/2012/07/10/why-you-need-to-slash-loaf-breads-before-baking
Usually, an unslashed bread will break randomly, but the overall shape is OK.
Oh excuse me I see now that I have an early edition which does not have this egg wash question corrected. I now see in the other link above the extra corrections for this early edition and this answers my question. Please disregard!
Hi Teviya,
So glad you found the information you needed. Please let us know if you have any more questions.
Thanks, Zoë
I have been trying “Zoë and Jeff’s
gluten-free bread dough” in Easy Eats Magazine from Nov 2011. Every time the dough turns out VERY watery. To the point where it is nearly impossible to work with. I have tried all the suggestions, e.g. slowly add wet ingredients, let rise at RT for 2 hrs, refrigerate for 3 hrs. But it is always too watery and sticky to work with. I end up having to add more flour to get it off my hands and the surfaces, then it turns out too bland and heavy. I can never get a ball of dough, can’t roll it out, etc. It doesn’t look like like the pictures at all. Any help would be greatly appreciated! Thanks.
Hi Lisa,
How are you measuring the flours that you are using? Are there any substitutions being made for any of the ingredients? Let me know and I will try to help figure out what is going wrong!
Thanks, Zoë
I trying to make the Almond Brioche “Bostock”. I’m not understanding how you are supposed to place it in the pan. Could you post a picture of that?
Rachel: Well, next time I make it! But meanwhile, you just place each of the eight segments in the pan so they fit snugly. The cut edges are upward so you can see them.
Hi there! I love your book and make bread from it on a weekly basis. I’m a semi-regular jam-maker and plunged right into your 3-citrus marmalade recipe without a lot of checking around, and now I’m a little worried about it. My jam looks like it may not gel – kind of like orange water actually – and when I looked up some other marmalade recipes they called for draining the water after boiling the zest then adding only some of it back in. Your recipe calls for leaving the entire 2.5 cups of water in. I have also seen recipes using much less water. I came to the site looking for a correction but I don’t see one. Only a couple of hours have gone by since jarring so I have my fingers crossed, but it doesn’t look good. Any thoughts would be greatly appreciated!
Hi Branwen,
The thing that would cause it not to set is if you reduce the sugar. If you used the correct amount of sugar and the same amount of fruit we called for, with no substitutions, then it should eventually set up.
Thanks, Zoë
Thanks for getting back to me! It is definitely not set, probably because I doubled the recipe. I used the called-for amount of sugar – 11 cups when doubled. I did get way more than 14 cups from doubling, I got around 18 total. I’m going to try uncanning it, adding some more pectin and cooking it until it gels then re-canning. Thanks again.
Hi Zoe- I love your book and have talked at least 12 other people into purchasing the book. All of them are very happy with it. I have decided that I want to get into Dutch Oven cooking. I have twice just put the dough in a pre-heated dutch oven. Over all the bread turns out good except the crust on the bottom always comes out thicker and hard compared to using a pizza stone in the regular oven. Any thoughts on what I need to do in a dutch oven to duplicate the regular oven results. Thanks again for your time and a great book.
Adam: you could try insulating the bottom from the Dutch oven using foil like we recommend for the grill, crumple foil and stuff it into the bottom of the pan, then use a sheet of parchment paper to make a smooth surface. See if that doesn’t do it.
Also could just place the Dutch oven higher in the oven, that alone might work.
I wonder if placing a stoneware “bun warmer” disc in the bottom of the dutch oven (before heating) would work? I just checked Amazon; they have them from 4.5 inch diameter through 6.5 inches, so you could try one that would fit inside your dutch oven. Search “bread warmer”. If you try this, you might want to find a high-fired disc that can withstand the high temperatures for bread baking, as opposed to just “warming”. Good luck.
That said, I’m still using a pizza stone for ABin5 but plan to try a dutch oven soon. Ours is an older seasoned iron surface, not ceramic-coated, but I’m hoping it will work.
bet it’ll work…
What has worked perfectly for me, is using the Lodge trivet in my dutch oven and then parchment paper with a sprinkle of cornmeal. I’ve been doing this since I started bread making a couple months ago and have yet to burn a crust! In fact, the color and crispness of the crust is cooked uniformly:)
Some of the artison bread in 5 minutes recipes specify using wet hands and no flour when shaping the loaves. Am I correct in assuming that this requires some advanced dexterity? In particular, for the date/walnut pumpernickel, you’re supposed to somehow flatten the loaf to 1/2-inch thick, spread the dates and walnuts, and roll up the oblong loaf, all without ever putting the dough down?
Of course when the dough is wet it makes it fairly loose, adding to the difficulty. And there seems to be just about no amount of cornmeal I can put on the pizza peel to subsequently keep the dough from sticking to it.
I’ve pretty much given up and started using flour. What am I missing?
(I love the flour-the-dough recipies! Great stuff!)
Put it down on a wet surface. And using parchment paper will solve your problem of getting it off the peel. And a little flour is fine!
Oh! OK, thanks for the tip! Will try it soon.
Sorry if this is a dumb question, but I wanted to be sure. For the Judy’s Board of Directors’ Cinnamon-Raisin Bread on page 209, the recipe says it yields three 1½ pound loaves, but only calls for one 1½ pound portion of dough. Are the ingredients that follow the dough amount (i.e., cinnamon, sugar, raisins) for just one loaf? Thanks!
Hi Yvonne,
Yes, you are exactly right, the ingredients listed are for one loaf, using 1 1/2 pounds of dough.
Thanks, Zoë
Thanks, Zoë! I just wanted to say that the bread is A-M-A-Z-I-N-G!!! Every recipe I try out of the book has been so good! Thanks to you and Jeff for all the hard work that went into the recipes–I’m thankful to be able to bring them to my family!
Thank you Yvonne! 🙂
Cheers, Zoë
And this is copied straight from the King Arther produce description of the Emile Henry dutch ovens they carry:
“While the New York Times recipe calls for the crock to be heated before adding the bread dough, we actually let the dough rise right in the crock, then put it into a preheated oven. It works fine, and saves us the worry of heating an empty baking dish in a very hot oven. “
Hi Annette,
You’ll have to give it a try both ways and see which one you prefer. There is no right and wrong way, as long as the manufacturer says it can withstand the heat.
Thanks, Zoë
Homemade barbecue sauce, p. 113 Artisan Pizza book. I believe there is an error in the book. Recipe states that it makes about 3 cups, but it really makes about 6 cups. I discovered while making. So, I’m wondering if I should have used a 15 oz can of tomato purée (recipe calls for 28 oz can), or if the amount of total sauce is wrong. Could you clarify?- I thought it might taste a bit tomatoey, but not sure. Thanks! We love the BBQ chx pizza, but initially used Goode Co. BBQ sauce from Houston, but now we are out…and we don’t live there anymore!
Hi Martha,
Yes, you are spot on, the recipe makes 6 cups. Thank you for catching the mistake. If you find the sauce is too tomatoey to your liking, you can certainly reduce the amount to suit your taste.
Thanks! Zoë
Thanks for reply. I froze the sauce in small batches, so I can make lots of BBQ Chicken pizzas with ease.
In a YouTube video, you are seen baking a loaf on parchment paper on a baking stone. Doesn’t this defeat the purpose of the stone, i.e., to remove moisture from the bottom of the loaf? Or is the paper permeable to moisture? Thanks.
More on stones and how they function in our books–tell me which one do you have and I’ll direct you.
Does the 100% Whole Wheat Dough on page 82 not require any vital wheat gluten? Thank you!
Hi Katie,
There is 1/4 cup vital wheat gluten in that recipe, I’m not sure I understand what you are asking? You’re talking about HBin5?
Thanks, Zoë
I’m looking at the pizza and flatbread book. The ingredient list has water, yeast, salt, sugar/honey/malt/agave, olive oil, and white whole wheat (with traditional whole wheat in parentheses). Thank you!
Hi Katie,
Oh, sorry, no there isn’t any in the pizza dough. It doesn’t need it because the dough is rolled out thin and doesn’t require the same structure as a big loaf.
Thanks, Zoë
Thank you for the clarification. I’ll give that recipe a whirl! We make pizza weekly with the other dough you mentioned (that has the vital wheat gluten) and I was trying to reconcile the two recipes for some reason. Thanks again.