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505 thoughts to “I posted a comment to this site but it hasn’t appeared. What happened?”

  1. Hi Jeff
    For ‘Turkish pear coffee bread’ recipe from HBin5, what ingredient should i substitute if i want to omit 3 ripe pears ? Is it water ? Thanks…pc

    1. Poh: Water just isn’t going to work, it’ll be too wet. Some fraction of the water maybe. Half? Or try some other fruit more to your liking that has similar water content to pears? Jeff

  2. I enjoy making your bread and want to know if there is any way to calculate amount of water to add if you add steel cut oats, five grain cereal, flax seed, etc. If you add 1/2 C steel cut oats to the basic recipe do you reduce the amount of flour in the recipe by a half a cup and do you keep the amount of water the same. Is there any table or formula you have to show this. Really love making the bread!

    Tom

    1. Tom: Unfortunately, there’s no hard and fast rule, and we haven’t published any tables that get to the heart of your problem here. Everything with unusual ingredients takes experimentation. All I can say is that the ingredients you mention generally absorb more water than white AP flour. Jeff

  3. Hi Jeff
    Need to verify the followings. Read from your 2 books on recipes that consist of EGGS, all recipes except two of them can be kept in the fridge for more than 5 days. ‘Milk & honey raisin bread’ fr.
    HBin5 can be kept in fridge for max. of 10 days and ‘Sunflower seeds bread loaf’ fr ABin5 can be kept in fridge for 9 days. Are there a typo error or is it correct ?
    Appreciate yr reply….pc

    1. Poh: You’ll probably find it gets denser than you like if you keep bread with eggs longer than 5 days. Probably should freeze at the five day point. Jeff

  4. I tried to make hamburger buns from the Master Recipe in your Healthy Bread book. They were too hard. You recommended using enriched recipes for those, but I think every one of those had eggs in it and I am a vegan. Can you tell me of a good recipe using your method that would make good veggie burger buns but still uses your method without the use of milk or eggs?

    1. Bonnie: Try adapting the recipe for https://artisanbreadinfive.com/?p=1906 at , where we swap ground flax seeds for eggs, worked great. One tablespoon unground seeds = one egg, at least in gluten-free recipes; may be different for wheat-based recipes, so you’ll have to experiment.

      Also, you can always paint the tops of the rolls with butter or oil before baking to soften them. Or put the warm rolls in a covered pot to cool, steams soft the crusts. Jeff

  5. Hi Jeff
    My apology again, my last question should be – should i keep it less than 5 days or keep it according to what your book has stated which is about 9 to 10 days for only that two recipes stated above. My sincere apology for the confusion….
    thanks….pc

    1. Hi PC,

      I would freeze the doughs after 5 days, because I prefer the flavor. Thank you for pointing out these recipes.

      Enjoy the bread! Zoë

  6. Zoe/Jeff,

    Loved the first book, having problems with the second one.

    Both the carrot bread and oatmeal-date bread had a slightly bitter taste. Not to mention that the oatmeal-date got no bounce at all from the oven whereas the carrot bread had a nice one. Used flour, gluten, yeast, etc. from same supplies.

    Getting discouraged on the second book.

    Something just occurred to me. Could yeast stored in a jar in the fridge pick up something that would appear in the bread? Just guessing. I am a computer standards editor and not a cook by profession. 😉

    Thanks for all the hard work!

    Patrick

    1. Hi Patrick,

      On what day did you bake the bread after mixing it? I’m wondering if the flavor you are perceiving is the fermentation? Does it have an alcohol flavor? If so, it could be that not enough of the gas is escaping from the bucket when it is storing. I don’t think the flavor is the health of the yeast. Although you may prefer the flavor with less yeast?

      Did the oatmeal-date dough seem much denser than the carrot? I’m wondering if it was a bit too wet?

      Thanks! Zoë

  7. Zoe/Jeff,

    To follow up on my own question:

    In the master recipe, there is a total of 5 1/2 cups of wheat flour, 2 cups of all purpose flour and 1/4 cup of wheat gluten.

    In the Oatmeal Date Bread recipe, there is 3 cups of wheat flour, 2 cups of all purpose flour and 1/4 cup of wheat gluten.

    The master recipe tastes fine. Could the ration of wheat gluten to the wheat/all purpose flour make the difference?

    Original: 1/4 cup to 7 1/2 cups total

    Oatmeal-Date: 1/4 cup to 5 cups total

    Thanks!

    Patrick

    1. Hi Patrick,

      The reason for so much VWG in the Oatmeal Date bread is because of all the heavy ingredients that take a toll on gluten development. Without that extra boost in gluten the doughs wouldn’t stand a chance when stored for more than 24 hours.

      Thanks for the great question! Zoë

  8. Love the book! Just made my first batch of dough in my KitchenAid mixing bowl. I covered it with plastic wrap and within an hour the dough was pushing up against the wrap. I took it off…it deflated…then rose again in the next hour. When I moved the bowl, it deflated. I wound up putting it in the fridge. Did I do something wrong? Also, if I”m not supposed to use an ‘airtight’ lid, why is it okay to use Tupperware or Rubbermaid? Aren’t those lids/containers ‘airtight’? Thanks. Jim Mac

    1. Hi Jim,

      No, you did nothing wrong and the dough should be just great. It is normal for our dough to rise like crazy and then collapse and it will never rise again in the bucket. Once you form the loaf, let it rest and bake it, you should get a nice rise in the oven, but not before.

      In all the recipes we say to close the lid, but not snap it shut in case it has a seal like Tupperware and Rubbermaid. Anything will do as long as it is large enough and you can leave the lid slightly ajar.

      Thanks and enjoy! Zoë

  9. Cool! Thanks so much for your prompt reply. I’m going to give it a try tomorrow(Monday). I’ll let you know how it goes. Best of luck with your awesome venture. Jim Mac

  10. Hello again. My first boule was less than stellar. My casual observations reveal I need ‘more meal on the peel’. The dough stuck badly to the peel and again on the stone. The bottom seemed undercooked…my first hint of a ‘gooey’ interior/crumb. After letting it cool, my first slice revealed a very gooey interior. The oven temp is right on the money, so I’m guessing(per your problem solving section) that the dough is too wet or I didn’t cook it long enough, further indicated by more of a ‘tan’ exterior than a ‘brown’ exterior. Still tasted pretty good, though. As for storage, I transferred it from the KitchenAid bowl to a Rubbermaid container but did not snap the lid. I’ll give it another try in a couple of days. Thanks for your expert advice throughout the book.(I used to be a tv news anchorman who did a live cooking segment for a while during one of our newscasts). I hope I’m not being a pest. Jim

  11. Hello again,
    My second attempt was slightly more successful…nice crisp crust although the interior feels a bit ‘damp’ and still a bit gummy. Longer baking time? It still tastes pretty good. Despite more meal on the peel, the dough still sticks to the peel and the stone. Your suggestion of a longer pre-heat time(30 instead of 20) seems to have helped. It boosted the temp from 375-ish to almost 450. I am heartened by the fact that the loaf now looks more like the ones pictured in Zoe’s article about Tuscany. I’ll keep at it. I sincerely appreciate your help and your patience!

    1. Hi Jim,

      Is it possible that your loaves are larger than 1 pound? If so, you need to increase the resting and baking times.

      Be sure to let the loaf cool completely before cutting into it or it will be gummy.

      Thanks! Zoë

  12. Hi again. Your customer service is amazing! I weighed the dough and did not slice it until the next day. The first end cut was ‘gummy’ so I cut right through the middle and saw that it was consistent throughout. I’ll try both your latest suggestions in the next couple of days. The bread still tastes very good…despite the texture. I’m going to re-check the often temp accuracy. As I said in the previous note, the longer pre-heat time led to a loaf that at least looks like yours! I’m making progress! Enjoy your day. Jim

  13. Jim: Keep working at it, can’t remember if we mentioned checking the oven temp, w/something like https://bit.ly/czmco2, assume one of us did.

    Tried longer rest time? 60 or even 90 minutes to produce a more open-crumbed loaf.

    If all else fails, your taste buds may be telling you that you’d like a slightly drier dough— increase the flour by 1/8-cup increments and see what you think.

    But if you dry it out too much, won’t be store-able– it will become traditional dough that loses it’s rising power in a hurry when refrigerated for longer than a day. Jeff

  14. I’m very grateful that you thought to do gluten free breads in your second book. It has really improved meal time at our house to actually have gluten free bread that tastes good! I have a question about the Olive oil gluten free bread. This recipe is our favorite recipe by far, but I have a friend that cannot have soy, is there a substitute I could use?

    Thank you again for the wonderful recipes for gluten free bread!

    Jackie

    1. Hi Jackie,

      I’m so glad you are enjoying the g-f breads! Any bean flours can be substituted for the soy. Garbanzo flour is probably the most readily available substitue.

      Thanks, Zoë

  15. Hi. Will try all your suggestions. I served the second ‘gummy’ loaf warmed at dinner tonight. Everybody raved about it. You may be right. I may just be expecting something more like the so-called ‘artisan’ breads from the supermarket or Panera packed with Lord-knows-what! Mine may be a bit gummy, but at least I know what’s in it!! I ‘ll give it another shot in a day or so. Thanks again. Jim

  16. I just bought your second book Healthy Bread and just love reading it. I have baked a long time but never Artesian breads (didn’t really know what they were).
    1) I bake loaves of bread and am wondering can all your recipes be converted to loaves, baked in a loaf pan? Any modifications if I want to bake in pans?
    2) Also you mention adding water to a broiler pan – mine is big and awkward – I can use any type of metal pan, can’t I?
    3) Is Vital Wheat Gluten the same as Gluten Flour?
    Thank you…

    1. Hi Elaine,

      Thank you for trying out the breads! You can bake all of the doughs as loaf breads. Here is a post that will help you get started. https://artisanbreadinfive.com/?p=904

      If you are baking in a loaf pan you don’t have to add the steam to the oven, unless you want a crisp top crust. You can use any metal pan for this purpose.

      Vital Wheat Gluten is the same as gluten flour.

      Thanks and enjoy, Zoë

  17. Eureka! No, not the vacuum cleaner…your bread! I think I finally did it. More meal on the peel…no sticking at all. Longer rest time, longer oven pre-heat…perfect loaf. Tastes awesome. Thanks so much for all your patient suggestions! Bring on the Caramel Pecan Rolls!! Jim Mac

  18. Jim Mac: Use semolina flour instead of cornmeal on your wooden peel. It works flawlessly, and your dough will never, evr stick again.

  19. Using the Master Recipe, when I made the free-form loaf and the sandwich loaf, the bread was heavy and very rubbery. The baguette was good. What’s the problem? It was pretty disappointing after having such high expectations and good success with traditional bread making.

  20. Today I received my cookbook (Artisan Bread in 5 Min. a day) from a friend in Atlanta — and tonight we enjoyed, or should I say loved, the ‘Simple crusty bread’. My husband said it was better than any restaurant and all I did was follow your instructions. When I was looking at my new book I noticed pages 121-124 and 129-132 were torn out. I looked in the index until I found what was on the pages that I’m missing -“Bagels” . Do you know how I can get copies of those pages. I know it’s a strange request, but I don’t want to miss any of your recipes. Thank you, Norma Wilson

  21. Made my very first loaf today using your Master Recipe. Delicious. Would like to make larger loaves. Can you advise resting and baking times for 2-grapefruit size loaves.
    Thanks. Your book will be on my Christmas list.

  22. I just made your bread (basic) for the first time tonight and it was WONDERFUL! My family loves to eat sandwiches and I am wondering if you have a recipe/directions for making a loaf of bread for sandwiches. I have searched a few FAQ and haven’t found the answer yet. Thank you so much for the recipe and pictures that make it easy to make great bread!

    1. THanks for the kind words, Tracy. Both our books have lots of loaf pan recipes (click on the book images above). Which of the books are you using?– we can direct you to the right recipe. Jeff

  23. When you use wheat berries for the Volkornbrot (HB in 5) what kind do you use? I’ve seen both hard red wheat and soft white.

    1. Hi Susan,

      For this recipe it probably doesn’t matter which one you choose, but the red wheat berries are more common and generally easier to find. Since you have access to both it would be interesting to hear which one you prefer.

      Thanks, Zoë

  24. Thanks Jeff! I am off to order my books!! I wasn’t using a book as I got the recipe offline and there were such wonderful advice and hints here online. Off to order so I can get sandwhich bread! Thanks again for the wonderful bread!!

  25. I’d like to make small 1/2 lb loafs or say 8 crusty rolls/per 1lb loaf. It’s just me and husband most of the time. I think everything except the baking times should be the same? How do I adjust the baking times?

    1. Hi Kirsty,

      You can use regular whole wheat flour in place of the white whole wheat. They are basically the same, but one comes from white wheat berries and the other from red.

      Thanks and enjoy, Zoë

  26. I like using corn meal but no matter how much I put on the peal, the dough won’t slide off into the oven. I have found that using baking parchment works better. What do you think? How can I make the cormn meal work?

    1. Dave: I’ve never had trouble with corn meal on a wooden peel. It tends to stick when the resting time is longer (above 60 minutes).

      You do need to use a fair amount of it…

  27. I like using corn meal but no matter how much I put on the peal, the dough won’t slide off into the oven. I have found that using baking parchment works better. What do you think? How can I make the corn meal work?

    1. Dave: Parchment’s a decent option, but I can’t figure out why cornmeal never works for you. Technique? You have to flick that peel rather sharply. Any chance your dough is just too wet? See our videos for the proper consistency and adjust the water if yours are off.

      Other possibility is that you’re not using enough flour on the ball just before laying it down on the cornmeal. It’s should be powdery…

      Jeff

  28. Hi again Zoe and Jeff, I was on the site for hours last night taking notes. I just put together a MR of HBin5. Then I remembered the water:protein content info and went back and added 1/4 c water. The dough looks completely different and much easier to handle then trying to get all the dry spots in by spooning. I’m short and counters in my kitchen are too high, so to get any leverage I put bucket on floor and bend over with spoon. Not a delicate picture, but only way I can get leverage with the WW dough! Sometimes I even talk to it and feel like I’m at a Little League game shouting encouragement! It’s better than grunting! So, I’ll see if the added water was right thing to do by tomorrow. (I didn’t save the flour wrappers to check % of protein. My last batch I had to throw out. Not sure if it was too wet or too dry or what, but none of the loaves were really edible. This time I put in a 1/2 T more VWG, and subtracted 1/2 T yeast and added another 3/4tsp salt. All loaves from 1st AB5 came out perfect! But I like whole grains. This is so much fun! I always loved my science classes! Thanks for being there for all our questions!
    Best,
    Ruth

  29. Ok, I bought both books!! THANK YOU!! thank you for writing them so I could be a professional home baker! =) I love the master recipe and had wonderful success, except when I read the book and followed the directions to a T. Then I had gooey centers and my bread appears to be cooking uneven. Curious? Can I use convection bake on my oven to get even cooking? Do I still use 450 or do I drop 25 degrees like the oven suggests for convection cooking? Oven are new and at the right temps. Just not sure why they are cooking uneven. It seems to be only bread this happens or is noticable on. What’s the thoughts on convection ovens? Thanks again for the great help and the wonderful books.

  30. Ruth and Tracy: Both of you may be having similar problems– could be “too-wet” dough. Be sure you’re not using bleached flour, and that you’re measuring with the proper method (see the video at https://artisanbreadinfive.com/?p=1801).

    Whole grains can be tricky– possibly just increase the water till it looks like what you see in our videos at https://artisanbreadinfive.com/?cat=152 (scroll down to see the list of videos).

    May also find the FAQ (see tab above) on “Dense Crumb” to be helpful.

    Convection’s great; yes, just drop the temp 25 degrees. Jeff

  31. Can you use rye berries the same way or as a substitute for the wheat? I just got your answer so haven’t tried the wheat yet, but I do have access to several different kinds of wheat berries.

    Susan

    When you use wheat berries for the Volkornbrot (HB in 5) what kind do you use? I’ve seen both hard red wheat and soft white.

    zoe said…
    September 4, 2010 at 9:25 pm

    Hi Susan,

    For this recipe it probably doesn’t matter which one you choose, but the red wheat berries are more common and generally easier to find. Since you have access to both it would be interesting to hear which one you prefer.

  32. Hi…gluten free recipe calls for corn starch, which I can’t use, can you suggest an alternative flour for use in the recipe?
    Thanks.

    1. Hi Carell,

      I have had good luck substituting tapioca flour (starch) for the corn starch. You may want to try a half batch to start with.

      Thanks and enjoy! Zoë

  33. Hi Zoë & Jeff….
    I bought both of your books and spent hours pouring over recipes & techniques…..currently have my 2nd loaf of 100% whole wheat & flaxseed bread resting before baking. I ground my own flaxseed so I’m assuming that’s why the crumb was denser but it’s still delicious!

    1st questions: I’d like to make cheddar cheese bread using the good powered cheese sold by KAF…..any suggestions on measurement of the power or proper proportions?

    2nd question: I would like to make pumpernickel bread using KAF’s pumpernickel flour but your recipes in both books use whole wheat & rye with coloring instead…..can it be done?

    3rd question: How can KAF Sir Lancelot high protein flour be substituted for other types of flour?

    Thanks so very much!
    Paulette

    1. Paulette: We haven’t experimented with the powdered cheese from KAF, but I’d guess they have guidelines. Have you tried communicating directly with them at [email protected] ? They’re usually very helpful.

      About the pumpernickel, absolutely, it will work, but you may have to adjust the water content (will probably take a little more, but I can’t be certain). You could drop the coloring (though burnt caramel imparts definite flavor), and swap pumpernick for the rye– keep the wheat the same. Won’t be as dark…

      About swapping in other flours, see our post on that under the FAQs above flour varieties: “Do I need to adjust the liquids when I use different kinds of white flour?” Jeff

  34. Now that I figured out how to cut the epe loaf I try it with almost every bread of yours I bake. It’s great with the buttermilk , like fancy rolls. And you can serve it fast, without waiting too long. But my problem is my computer and your site. I no longer can search the site. And so I can’t find how you go about fixing the pecan rolls the night before–how long to leave them on the counter before baking. I read this and now I can’t get to it. Love both books. How do I get friends to buy your books and stop asking me for recipies? You have done such a great job you should get the rewards thereof. Thanks

    1. Hi Janet,

      Thank you so much for baking the bread and spreading the word to your friends! I hope they will soon be baking for you!

      If you make the pecan rolls the night before and refrigerate them, I just leave them on the counter while I preheat the oven and then slip them in once it is up to temperature. The rolls will still be cool, but they have had all night to rise so they will bake just fine. They may require a few extra minutes of baking.

      Thanks! Zoë

  35. HELP! Egg wash!! Chocolate bread in the making, not sure what egg wash is or what to do! Cant find it in ABin5. HELP!! =)

  36. Just checked with the food service coordinator at my school. (I’m a teacher) They can get me 2lbs of yeast for $5. and a 50lb. bag of flour (unbleached white) for $18. If you work at a school, definitely check that out!

    1. Hi Bradley,

      You can also find similar deals at costco and other bulk buying stores! We highly recommend buying the ingredients in bulk. Be sure to freeze the yeast so it will last longer.

      Happy baking! Zoë

  37. Hello, I have been a fan for over 2-years, have both of your books, and am awaiting the third! I ate at Panera Bread this past week, and couldn’t help but notice the beautiful shiny, chewy crust of their baguette. How can I achieve that with your method? Should I use the basic Bk.1 Mater Recipe? How can I get a “chewyer” crust and that shiny glaze? Thank you!!!!
    Jill

  38. Excuse my faux pas (reference to a commercial baker), in my recent request. Let me rephrase! How can I achieve a baguette with a “chewy-er”, shinier crust? Should I use the mater recipe/baguette in Book 1? How can I make the curst chewy and shiny?
    Thankyou,
    Jill – looking forward to book 3!

    1. Jill: Commercial bakeries have steam injection which really perfects the crust. It’s not easy to re-create that at home. Suggestions:

      1. More water in the metal pan to generate the steam. Try doubling it.
      2. Use a smaller oven, they do a better crust.
      3. Use one of the steam alternatives; some ovens just don’t trap steam well:
      Baking in a Dutch Oven: https://artisanbreadinfive.com/?p=552 or outdoors https://artisanbreadinfive.com/?p=627
      Aluminum Roasting Pan for Crust: https://artisanbreadinfive.com/?p=510
      Cloche baking: https://artisanbreadinfive.com/?p=566

  39. I just made a batch of dough in a 6 qt container. whole wheat dough. Pg 53 recipe with vital glutan. The dough has raised over the container down the sides. Is the dough over the sides good dough? what did I do wrong? Next time what should I decrease?

    1. Pat: I can’t guess why this happened, the rise I get with this recipe is much more modest. Any chance you measured wrong on the flour? Or the container isn’t as large as that?

      But you don’t have to throw away the overflowing dough, so long as it isn’t hard and crusty. It will re-hydrate when pushed back into the container. Jeff

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