Errors in the first printings of Artisan Bread in Five

Early editions of our first book, Artisan Bread in Five Minutes a Day (2007), contained some errors, and this first note about resting times (that we wished we’d included):

Resting times: In the book, a 1 pound loaf of non-enriched dough rests for 40 minutes. Some bakers will prefer the lighter texture you get with a longer rest– experiment with a range of 40 to 90 minutes. Why? Some kitchens are cooler than others and some people have a firmer hand while working and may compress the air out of the dough, both resulting in a denser crumb. If you allow the dough to rise until it is slightly “wobbly” it will bake up with a very nice crumb.

Page 19 (“Increase resting and baking time if any of the following apply”): Remove “wetter dough” from the list; wetter dough requires less resting time.

Page 26 (Master Recipe):Cornmeal for the pizza peel” is left off ingredients list

Page 29 (Master Recipe): In step Step 7, it should read: “Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the middle rack” (not the lowest rack).

Page 72 (Bran-Enriched White Bread):  Omit “Cornstarch wash” from Ingredients list.

Page 90 (Spicy Pork Buns): In Step 9, insert a sentence after “… onto the hot stone:” “Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.”

Page 91 (English Granary-Style Bread): In the 2nd paragraph of the introduction, the second sentence should finish with “… a multigrain loaf that includes malted wheat and barley malt powder.”

Page 100 (Oatmeal Pumpkin Bread): The ingredients list should call for: 1 pie pumpkin

Page 115 (Aunt Melissa’s Granola Bread), Step 7:  The step should start with “Brush the loaf with egg wash.”

Page 123 (Bagels): In step 5 the oven should be set to 450 degrees not (400 degrees).

Page 188 (Sticky Pecan Caramel Rolls): In Step 2, it should read “… 1 1/2 pound (cantaloupe-size) piece.” (not “grapefruit-size”).

Page 191 (Brioche a Tete): It calls for 1 pound of brioche dough on (page 187) it should be (page 189).

Page 192 (Brioche a Tete): Step 8, take the brioche out of the mold to cool on a rack, so the crust won’t get soggy.

Page 199 (Chocolate or Jam-Filled Beignets): Step 2 of the instructions should call for a 1/4-inch thick rectangle, not 1/2-inch thick.

Page 209 (Cinnamon-Raisin Bread): Above Ingredients list, it should read “Makes one 1 1/2 pound loaf.”

Page 211 (Chocolate Bread): Ingredients should read 2/3 cup honey, not sugar! In step 2 use the honey in place of the sugar. It should also be 2 cups water.

Page 217 (Sunflower Seed Breakfast loaf): Step 2 should include adding the 1 cup of sunflower seeds to the dough.

Page 218 (Sunflower Seed Breakfast loaf): “… use over the next 5 days (not 9).  Or store the dough for up to 4 weeks in the freezer in loaf-sized portions.”

Page 221 (Chocolate-Raisin Babka): The ingredients list should call for 7½ cups all-purpose flour (not 6 cups!). Also, there’s a missing instruction at the end: “Brush rum onto loaf when slightly cooled.”

Page 227 (Sunny-Side-Up Apricot Pastry): Step 13 should read 350 degrees, not 375 degrees.

Also note, sometime after publication, the Williams-Sonoma company stopped offering a lifetime replacement guarantee against cracking of its baking stones, so we can’t recommend their product anymore (see page 13).

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134 thoughts on “Errors in the first printings of Artisan Bread in Five

  1. Just made my 1st Pain d’Eli, 4th loaf total since buying your book, the others were boules. It turned out perfect from crust to crumb. THANK YOU, GRAZZI, MERCI, etc. I am a working Mom & your innovative book has brought therapy, fun, great smells & awesome bread into our everyday lives. Plan to make fresh bread daily at the beach over Thanksgiving. KUDOS to you!

    1. Thanks Lauren! Maybe I’ll start saying “cheaper than therapy” on the TV segments. Well, better stick with “bread is the new knitting!” 🙂

  2. I’ve been having so much fun trying recipes. The oatmeal bread was wonderful as is the master recipe. Today I’m going to bake off the Italian loaf. I also made a struesel-topped coffeecake last week

  3. Came across your book when I was surfing the internet one night. I tried the basic recipe online and couldn’t believe how easy it was! Then when I found out you had the Healthy Bread book out I was hooked (I’ve been grinding my own whole grains for over 10 years. My kids grew up on “Sweet Honey Wheat,” our standard sandwich bread. Now that they’re off to college and I’m done Homeschooling, I can have fun experimenting in the kitchen baking breads and other delightful healthy concoctions (my kind of chemistry experiments).

    1. Terry: So glad to hear that the Internet continues to be a primary way for people to hear about our books and recipes. Come back anytime you have questions. Jeff

  4. Thank you so much for your amazing book. We bring impressive homemade artisan bread to so many different events now! Everyone thinks it’s difficult, and I always try to just let them think I’m an amazing baker, but I usually end up blabbing and recommending your book. You have truly made homemade bread possible every day even for busy people and inexperienced bakers. Thank you!

    1. Hi Maren,

      Thank you so much for your feedback, we are thrilled that you are baking so much bread!

      Have fun and enjoy all the bread! Zoë

  5. I am loving this book and this method. I have a question on something that has popped up recently. My last two loaves have split on the bottom edge. What could be causing this?
    Thanks so much for great bread!

    1. Hi Lisa,

      The two most common causes of this are dough that is too dry or not letting the dough rest long enough before baking. If the dough is too dry it will not have enough stretch and will split when it is baking. If the dough is not warmed up enough it will also cause this cracking along the bottom. One more thing to make sure is that you have slashed the top deeply enough. The slashes should be at least 1/4-inch deep.

      Hope that helps! Zoë

  6. Um, can I substitute wheat flakes for malted wheat flakes in the English granary bread?

    Also, for malt powder diastatic or nondiastatic?

    I’ll probably experiment anyway but would like to know what you had in mind.

    1. Hi Lisa,

      It is such a shame that the malted wheat flakes are so hard to find. When we wrote the book KAF carried them and then promptly stopped. You will have to experiment with the wheat fakes, although the flavor will certainly be different. We used the non-diastatic malt powder for the flavor in this bread.

      Thanks and have fun playing with the dough. Zoë

  7. Just bought Healthy Bread in 5 and discovered your cinnamon-raisin was a Bagel, not a loaf of bread. My favorite way to start the day is with whole wheat cinnamon-raisin-walnut bread. Can I create that with one of your recipes in the book? I suppose you can’t leave the raisins or nuts in the wet dough in the fridge?

    1. Hi Linda,

      Here is a post about creating a raisin loaf out of any dough you choose:

      You could also create a raisin nut loaf by adding the raisins to the dough as you mentioned. It would be very simple to use the Stollen recipe, but just use raisins and walnuts. Switch the cardamom for cinnamon and you will be all set!

      Thanks, Zoë

  8. Tried to download your original book on Kindle, but ran into a glitch; however, I never forgot about you. Then I saw and bought the Healthy Bread book and equipment. I’ve since purchased the original book and more equipment. I plan to re-gift my breadmaker and cookbooks!

    1. Hi Elvira,

      Thank you for persevering! Did you end up getting it on Kindle or in paper form? I still don’t have a kindle, but I’m hoping for one for the holidays! 😉

      Happy baking! Zoë

  9. Can’t thank you enough for this cookbook–my copy is already very stained and I plan to give a few copies to friends and relatives this year. I just wanted to let you know that I just used the brioche dough to make tiny chocolate brioche. My children patted the dough out, filled it with your ganache recipe, and popped them into little muffin tins. Brushed the tops with egg white and granulated sugar and twenty minutes later we were in heaven. Now I’ve made a new batch flavored with cardamom and lemon peel to make cinnamon buns later in the week.


  10. I first heard about your technique from the King Arthur blog, and have just received your books for Christmas. I’m having a great time experimenting with baguette, since even the ugly ones are delicious! Question though: in ABin5 it says to let baguettes rise 20 minutes, and in HBin5 it says 40. Is that just the change from AP to whole wheat flour, or have you decided that 40 is optimal?

    Thanks for sharing such a great way of adding fresh bread to our day – I’m totally hooked!


    1. Hi Alyce,

      The whole wheat doughs require longer rest times or they will be too dense. If your breads from ABin5 are coming out too dense they may also benefit from longer rest times. The times we set in ABin5 are definitely the minimum amount of time required. The best rule of thumb is that the dough should no longer feel cold or dense when it goes in the oven. This may require more or less time depending on the temp of the kitchen.

      Hope that is helpful! Zoë

  11. Hi Zoe,

    Yes indeed, thanks for confirming the rising time for AP baguettes, I’ll stick to that.

    Now another question I hope you can answer: I’ve made several batches using a baguette pan, and all my loaves split horizontally along one side where the bread meets the pan (they look like the crust is setting too soon, and as the insides keep rising they burst out along the side).

    I’m using the egg white wash from HBin5, and taking care not to let it drip onto the pan and glue the loaves down; I also mist the loaves just before going into the oven *and* use 1.5 cups of water in a broiler pan. I’m also using 1/2″ deep slashes, as Jeff suggested to someone else.

    I would think all that ought to keep the crust soft long enough to accommodate oven spring, but so far they keep splitting. Should I give up on the egg wash? It does make a lovely crisp crust, which I can’t seem to achieve without it.

    Thanks for any suggestions!

    1. Alyce: I’ve only used the egg white wash on very small loaves (brotchen; see and those are so small they never split. I’ve never tried this wash on a baguette but my guess is that this isn’t the problem. Do you get the same result when you bake right on a stone? I’m wondering if the heat-transmission characteristics of this particular baguette pan are somehow unfavorable. Jeff

  12. I love your original book, and bought your “Healthy” version for a friend. I’m comparing the recipes that use whole wheat flour and see that all of them in the second book call for vital wheat gluten, but the ones in the first don’t. Why the difference, and do you need the vital wheat gluten?

    1. Janene: VWG gives you extra rise when there’s a low-gluten situation, such as doughs high in whole grains. See for more on this. The first book is mostly based on white flour. In high whole grain recipes, we found that VWG really made those doughs more storable. Jeff

  13. While browsing my book’s recipes, I found the recipe for Pissaladiere calls for sauteeing the onions until barely browned, for “about 30 minutes”. This seems like a pretty long time, is this a typo?

    1. Miriam: It’s a lot of onion, and it will take longer than you might guess. Also, it’s minced onion, not chopped. The result will be more like a paste than something chunky, and that’s how it goes onto the pissaladiere. You won’t see sliced or chopped onion on there. That said, if it’s starting to brown more than a little, shut it off whenever it gets to that stage. Depending on your equipment, I agree, 30 minutes may be too long. Go by the color; if it’s really brown before you even put it on the pissaladiere, it will burn in the oven. Jeff

  14. What weight do you use for flour? I scale all my flour ect. ect. Good book but only got a three pound dough. Have w w going now and mixed in some of my own starter.

    1. Hi Mike,

      There is a weight equivalents table in Healthy Bread in Five Minutes a Day for all of the various flours. We use a scoop and sweep method of measuring which results in more flour. 1 cup of unbleached all-purpose flour = 5 ounces. For the master recipe in ABin5 the flour equals 2 pounds.

      I hope that helps! Zoë

  15. Unfortunately, these errors were not corrected in the Kindle version. Please let the publisher know that these easily corrected mistakes are there! No wonder my bread has failed. I was really down on the book, and all because the stupid mistake about the yeast, which is in every recipe.

    1. Benet: If you’re having trouble with the bread, it’s probably not because of that minor yeast discrepancy— it turns out you can be successful with our method with low-yeast doses. See our post on this at But thank you for telling us about the Kindle version, we will get with the publisher right away. Jeff

  16. I’ve tried the master receipes in both books and both breads didn’t rise much.
    Why isn’t there any sugar in either mix?

    1. Carmine: Sugar isn’t neccesary if you give the yeast time to metabolize the starch in flour, and our method is all about giving the dough time. Check our our FAQ page above about rising problems… Jeff

  17. Thanks for correcting the errors. In my copy, some of them had already been corrected, but most not. I’ve always loved baking; now, I just love it more!

  18. I LOVE the ABin5 book! I have been making bread your way for about 3 weeks now and I am in heaven! One problem I am having is that my bread seems to go very alcoholic after just a few days int he fridge – any ideas why. The dough does not appear to be overly wet. Thanks again for such an awesome book!!

  19. My husband just purchased this book for me at Borders. An entire chapter is duplicate printed after the color photos section of the the book.

    1. Hi Stacey,

      Is it in Artisan Bread in Five Minutes a Day? This is the first I’ve heard of this issue. I will ask the publisher if they are aware of this. Have you made Borders aware of it yet? I wonder if it is a brand new printing of the book we didn’t know about.

      Thank you for letting us know! Zoë

  20. Hi Zoe. Yes it is in Artisian Bread in Five Minutes a Day. I actually threw out my receipt already. And I have not yet let Borders know about it. It was purchased at Borders in Springfield, PA.

  21. Jeff & Zoe– I sent you a message last week about the Tapenade Bread– wondering if the tapenade went into the bucket or was just a spread, but I wrongly said it was in the Healthy Breads book. It’s really in the Artisan Breads book. I’m still wondering what your intention was, though. Thanks for looking into it.

    1. Hi Lois,

      Sorry for the confusion, your first question was left in the Cinnamon Swirl post and our answer is there too. Here is what it said:

      Do you mean the Tapenade Bread on page 55 of Artisan Bread in Five Minutes a Day? If so, the amount of Tapenade is listed in with The Dough ingredients. Use 1 cup in the dough. But, your idea of rolling it in is a great way to incorporate the Tapenade.

      Enjoy, Zoë

  22. Thanks for your FAQ and Errors pages on the website!ra

    I’m beginning to understand why I’ve been rather disappointed in my results. I bought my copy of the “Artisan” book from Amazon around March 1st, 2010 and have now discovered they shipped me the old 2007 edition which contains two-dozen-odd errors.

    I had immediately run into the 1.5T (vs. 1.5t) salt error which resulted in throwing out my first batch of dough. I’m glad I see that the prescribed 40-minute rest/30-minute bake times are probably the reason my loaves have been quite dense and sometimes more than a little undercooked. I’ve been experimenting with a 45-minute rest and 35-40 minutes in the oven and have slightly improved results. In my next loaf, I’ll have to try a much longer rest.

    Now I’m going to ask Amazon about this old edition….

  23. I’m not sure if this is the right place to comment, but I noticed that the chocolate bread recipe mentions honey in the description but it’s not mentioned in the ingredients. Does that just mean that honey is usually used in standard chocolate bread recipes but not this particular one, or was it left out of the ingredients list by accident?

    1. Hi Yumiko,

      There was a typo in that recipe in early copies of the book. Here is the correction: Page 211 (Chocolate Bread): Ingredients should read 2/3 cup honey, not sugar! In step 2 use the honey in place of the sugar. It should also be 2 cups water.

      There are several other errors that you may want to know about and can find them here:

      Thanks, Zoë

  24. Hi there–I have both of your books and love them! Have a quick question about the bagel recipe in the first book. I mixed up the dough last night to make bagels on Saturday and the dough was really, REALLY wet—like I could literally pour it into the fridge containers. Is that the right consistency? Thanks so much! Lisa

    1. Hi Lisa,

      No, the dough should not be quite that wet! It sounds like you either missed a cup of flour when measuring or perhaps you are not measuring with the scoop and sweep method? If you spoon the flour into the cup you will end up with too little flour and a dough that is too wet.

      Hope that helps! Zoë

  25. Thanks—I’m going to give it another try. I’ll use the scoop and sweep method this time. Again–love the books!


    1. Hi Gail,

      The way that the recipe was originally written the onions go on top of the rolls right before they go in the oven. But, you could always roll them into the dough and then make the rolls! Just roll the dough out into an rectangle, spread the onions over the dough, roll it into a log and then cut into individual portions:

      Happy baking! Zoë

  26. Hello Jeff and Zoe- First of all, thank you so much for this wonderful site and answering each and every question personally. That’s amazing! Secondly, I want to buy this book for my mom for Mother’s Day, but am worried about getting the wrong edition. Did they all come out in 2007 and I should just look for 2nd edition or something? Or is the new edition in a whole different year?

  27. Does the Gluten Free Olive Oil Bread on page 238 really have 3 1/2 cups of cornstarch?? I have never seen a recipe w/this much cornstarch.



    1. Tanya: Yes– you read it right. See how you like it– the gluten-free crusty boule is heavier on rice flour and lighter on the starches, for an overall less fluffy, more toothsome effect. All depends on your taste in GF breads. Both have their devotees…

    2. Hi Tanya,

      Yes, that is correct. It is a much lighter texture than the crusty boule. If you do not want to use quite as much cornstarch you can also replace a portion with tapioca starch. I just made a batch of the crusty boule and added olive oil to it, for a heartier loaf.

      Thanks, Zoë

  28. Is it possible to let the caramel pecan rolls rise overnight…an hour and a half rising time…then the baking time makes morning treats way too late for a farm family. Thanks…love baking “your way”.

    1. Hi Gayle,

      Yes, you can shape the rolls, put them in the pan, cover with plastic, refrigerate and bake in the morning. Just let them sit on the counter as the oven preheats, a little longer if your refrigerator is particularly cold. I do this all the time and it works wonderfully!

      Thanks, Zoe

  29. I have only had to buy one bread product in last two months. Your books have changed my life. I have had pretty consistent results, except with the sunflower seed breakfast bread. The top browns too quickly and the insides remain undercooked. All other recipes work as described. But this bread has either been burnt or undercooked. From what I could salvage I love the flavor and texture and really want to master this bread recipe. Any suggestions?

    1. Jo: Hmm, this is odd, since everything else you’ve tried works well. Assume you’ve tested oven temp with something like When is it burnt, when is it undercooked? Does it depend on loaf size? Smaller ones are always more predictable to achieve proper doneness.

      Could also try it as a freeform bread, bet that will be more consistent. It’s sometimes hard to get big loaf-pan breads done properly in the center. Jeff

  30. In your book artisan bread in five minutes a day there aren’t any baking instructions for the olive oil dough. How long do you bake it and at what temperature?

    1. Katie: The instructions are in all the bread recipes in the book that can use that particular dough. One example is the Olive Bread, those instructions will work whether or not you put pieces of olives in the dough. Also, the focaccia uses that one.

  31. I just tried the Chocolate Bread on page 211. However, I ended up with a watery paste instead of a normal bread dough. Does anybody else have the same problem?
    In my book, the liquids are 0.5 cups melted butter, 4oz melted chocolate, 1.75 cups water, 4 large eggs, 0.75 cup honey.

    I measure my flour by weight, so for 5.5 cups of flour I put in 803g.

    Can you please confirm the amount of liquids are correct?


    1. Hi Jen,

      What kind of flour are you using? The only thing that makes sense is that you may be using bleached flour? I have had people comment that this dough is actually drier than they are used to with our doughs, not wetter? Did you refrigerate the dough yet, or is this result right after you mix it? Perhaps once the chocolate and butter have a chance to set up you will have a different consistency?

      Let me know if any of this makes sense for what you are experiencing?

      Thanks, Zoë

  32. I am looking at a 10th printing of the book [key contains only 10] and it still has 1 1/2 packets of yeast in all the recipes. Which printing has all of the above corrections? I would like to give the book as a gift but would prefer to find the most up to date printing.

    1. Hi Molly,

      Does the amount of yeast seem to be the only error still in the 10th printing of the book that you have? If so, that really is not much of an issue, because the small discrepancy in the amount of yeast makes no difference in the dough at all. As you can see from this post you can make the dough with as little yeast as you like:

      However if you prefer to have a copy with ALL the issues taken out I am looking at a 16th printing and those problems are all gone.

      Thank you so much for spreading the word! 🙂 Zoë

  33. I tried the chocolate bread dough yesterday. Half mixture. This morning when I went to shape a loaf I found the dough is stiff, stiff, stiff. To get it anywhere near a light dough I have added I think at least an extra 3/4 cup water – wow. Now waiting for the water to be fully incorporated enough for me to shape a loaf. Thinking back I believe my measuring conversions were not confused at all and I used an excellent dutch cocoa powder and lindt dark chocolate, so am still hoping for an edible loaf 🙂 Its a holiday weekend here so chocolate bread for afternoon tea was/is the goal. Will report back.

  34. Now why didn’t I read your answer to Jen about this dough being drier than average that is a couple of posts back before I added the extra liquid…
    I still think my original dough was too dry, but from the looks of it I pannicked a bit (not like me with cooking) and may have added about 1/4 cup too much extra water. Never mind. I have a loaf in the oven in a pan so still to report back.

  35. Loaf came out OK after extra time in the oven, but like a light chocolate cake with bitter taste of the chocolate. Oh so rich. Nothing like anything I have had before but absolutely delicous with some Buderim Ginger and Lime Marmalade. We don’t have the sour cherry jam readily available here, but I will be on the lookout for some. ‘
    Zoe and Jeff I will be interested in your comments about my dilemma and what I did about it .

    1. Joanella: Sounds like it worked out, but I’m going to ask Zoe to check in here in the next day or so and comment– she developed that recipe. Jeff

  36. Thanks Jeff. I am an experimenter too, and to the remaining dough of the original half mix I have added 100g chopped Buderim Sucrose Free Ginger (preserved ginger). We love ginger in our household. I will cook up the remainder of the dough in a day or so. It looks a better consistancy now that it has rested longer with the added water. Yesterday’s dough was still a bit soft but lumpy, but I couldnt wait 🙂

  37. I just made Ksra because we are having a Moroccan party tomorrow. I flattened the dough and let it rest for 20 min but it came out of the oven puffed up to about 3 inches high. Shouldn’t it be a flatbread? Should I let it rest for a shorter time or will that make it too dense?

    1. Hi Diane,

      This bread is meant to be a bit more substantial than most “flatbreads,” but you could certainly roll it out thinner to produce a flatter version of the bread. Docking the dough with a fork before baking it would also create a thinner version.

      Thanks, Zoë

  38. I live at 7400 ft. Bought the book but there are no instructions on how to adjust the ingredients to compensate for the high elevation. I have the ABin5 book. Any advise?

  39. Hi, there, Is it possible to return the 1st edition of ARTISAN to you and get a new edition? (According to your post above, I have the 5th edition which baffles me as I see many of the 1st edition errors throughout.) I enjoy your book, especially the enriched dough recipes, but have been frustrated by the amount of corrections and would love to have the 16th, error-free edition. (Many thanks and sorry if you have already addressed that issue here.)
    Best, Bonnie

    1. Hi Bonnie,

      We do apologize for the inconvenience. The place to return the book is to the store where you first bought it, they may be willing to take it back and give you a new copy, but I can’t be sure about that?

      We are very happy that you have been happy with the recipes! Enjoy all the bread, Zoë

  40. Has anyone had success with returning the book to the seller? I got mine through a cookbook club several years back; I’m not sure how receptive they would be to a return without the authors’ support any financial loss they might incur.

    I guess I am a bit disappointed you have no other options for me. Is this number of errors typical for a cookbook? I ask because I have never experienced this elsewhere.

    Thanks again for bringing these recipes to us home bakers and for monitoring this blog so closely,

  41. Hi Zoe and Jeff,
    I mixed up the pumpkin brioche, and it was incredibly sticky and gooey. Two questions:
    1. after the dough has sat in my fridge overnight, can I mix in additional flour?
    2. besides measuring flour with a spoon-and-sweep method (instead of your method), do you think roasting my own pumpkin made a difference? I think it’s more watery than canned.

    1. Jill: Spoon-and-sweep explains why you had trouble– that method measures in significantly less flour, and our recipes don’t tolerate that. We typically use home-roasted pumpkin, so I don’t think that’s the explanation. Though if there’s lots of excess water with the pumpkins you have, could consider dumping that.

      You can work in additional flour, no problem. Probably best to let it sit again, to allow another fermentation to do it’s work after you deflate everything in the add-in process. Two hours on the counter, or overnight in the fridge.


  42. I have been having so much fun with your first book and just received the second one for Christmas and can’t wait to try recipes from thar one. I just made a light whole wheat loaf and patted out a portion and sprinkled it with walnuts and cranberries. That is probably in your book somewhere but I have not gotten that far. Makes a fantastic turkey sandwich and toasted it’s awesome.

  43. I don’t see salt listed as an error above but noticed another commented mentioned it. I just made a batch using the 1 1/2 Tablespoon measurement listed-is that wrong?? (master recipe from artisan bread in 5 book, not sure edition-got it from library)

    1. LH: It is correct, for four one-pound loaves. Zoe and I love salt; if you like it less-so, then just decrease, see our FAQ on this, above. Jeff

  44. Hi from Sydney. Have just made and baked my second master dough. I love it and so do my friends. I have also made and olive pull-apart loaf with it – great for an afternoon with friends and cheese. Thanks for a great book – I have purchased a copy for my sister as well.
    Cheers Nik

  45. hi guys, been trying to bake for so long to only have disasters. I just found your five min baking book and the only problem im having is the crumb is slightly humid, i live in the mountains at an altitude of 6100, what do u think i should modify? my bread is beautiful on the outside and pretty much edible, i also have a convection oven… tnks for the help… just got done baking my first whole wheat bread…. beautiful

  46. There seems to be a discrepancy in page 74/75. I just got the copy from Amazon but the ingredients say wheat flour and the instructions say to use corn meal.

    On another note when I used the soft American white bread baking instructions on the light wheat bread base it gave me a moderately soft crust which is a lot easier for my three year old to eat. I cover with a tea towel after it comes out of the oven. Absolutely perfect. I really appreciate how you explain different options which give me ideas for playing.

  47. I got your book as a gift a year ago for Christmas. I started with the master recipe and it came out perfect. I could make epis and all the other shapes. However, since returning to the Seattle area I’ve been having a lot of problems with the bread. It still tastes ok, but the crumb is really dense and the crust doesn’t look half as nice as it did when we were visiting our family back in WV. I’ve tried making these loaves countless times since being home, tweaking the ingredients to see what may help, but nothing really seems to work. When the loaf rests, it expands outward rather than rising upward. I’ve tried letting it rise in a narrow basket as well to sort of help “shape” how it rises. Not much luck. Any suggestions on what to do? The bread is amazing when it does come out right… I’m just having major trouble getting it there again. 🙁

    1. Hi Katie,

      Are you using the same brand of flour? What brand is it? The amount of protein in the flour can change the texture of the dough and bread.

      Thanks, Zoë

  48. I made the recipe for sweet potato and spelt bread. I must have an older version of the book since my recipe called for 3 1/2 cups water and when I baked it it was all mush. (I read here it should be 3 1/4 cups). I really want to save the rest of the dough (been in fridge 2 days), especially since I went far to get spelt flour. Any way to use the rest?

    1. Absolutely; just work in some extra flour, maybe a little spelt and AP, but start slow, maybe a quarter cup. Add more till it’s like what you see in our videos above (click on the Videos tab). Jeff

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