Corrections to first printings of The New Artisan Bread in Five Minutes a Day (2013)

These errors snuck through in the first printings of The New Artisan Bread in Five Minutes a Day–the important problems were with the gluten-free recipes:

Page 83, Crock Pot Bread, Step 1:  Add the words “Place it on a sheet of parchment paper.”

Page 176, footnote under Ingredients: Remove “can substitute white whole wheat.” That won’t work well in this recipe.

Page 224, Step 4 in Spinach and Cheese Calzone: Should call for an orange-size piece, not grapefruit-size.

Page 268, Ingredients list for Gluten-Free Master Recipe: The metric weight of brown rice flour should read 155 grams, not 160.

Pages 268 and 275, Ingredients lists for Gluten-Free Master Recipe and Gluten-Free Challah doughs: Early editions of the book omitted sorghum flour, which is essential here. If your copy of the book doesn’t call for sorghum flour in those recipes, add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour to the Ingredients lists. If your copy of calls for sorghum, don’t make any changes.

Page 272 (Gluten-Free Whole-Grain Seeded Bread): The metric weight of brown rice flour should read 310 grams, not 280.

Page 286 (Gluten-Free Sweet Brioche): note new quantities for rice flour and tapioca, and the addition of cornstarch. The Ingredients list should be changed as follows:

White rice flour: 1 1/2 cups (8 1/2 ounces / 240 grams)

Tapioca flour: 1 cup (5 ounces / 140 grams)

Cornstarch (new ingredient): 4 cups (22 ounces / 625 grams); add it in Step 1, page 287

Use only melted butter in this recipe, not oil (omit oil from ingredients list)

Page 325, Step 9 (Soft American-Style White Bread): Increase baking time to 60 minutes.

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119 thoughts on “Corrections to first printings of The New Artisan Bread in Five Minutes a Day (2013)

  1. i live in arizona…our house temp is 76 and naturally it
    is quite dry. should i make any adjustments in the basic recipe and if so what are those adjustments.
    many thanks…
    ed altman

    1. Hi Ed,

      If your dough seems dry compared to what you see in our videos, you can add a couple more tablespoons of water. You can also cover with plastic wrap while it rests after shaping the loaf, so it doesn’t form a skin.

      Thanks, Zoe

      1. I’m with Ed. I think the problem in Arizona with flours sold in paper packages is that it easily dries out on the shelves and who knows how long it has been sitting somewhere in a 100 degree storeroom. My first batches I’m going to go by weight and then I’ll adjust from there on the following batches.

  2. Hi,
    On the Artisan Bread in 5 – Master recipe it says to add 1 1/2 tbsp of yeast.
    On the New Artisan Bread in 5 – it just says add 1 tbsp of yeast.
    Let me know whats the best please.
    Thank you!

      1. Ditto with salt: the master recipe calls for 1 1/2 tablespoons of salt – but that makes the bread almost inedible: way too salty. It’s like eating potato chips! Plus that much salt negatively affects the rise.
        I changed that to 1 1/2 teaspoons and it works much better.
        (N.B. I also add a small amount of diastatic malt powder and gluten powder to the mix – the malt to encourage the yeast growth, and the gluten because it helps high-hydration breads keep their shape.)

  3. Hello,
    Some people add to the dough 1 tbsp sugar and a couple tbsp of olive oil. I would like to hear your opinion.
    Does it improve the dough quality or taste?
    Is the rising time the same?
    Is it better than using only the 4 main ingredients?
    Thank you!

    1. It just changes it a bit. A small amt of sugar acts as a tenderizer, same for the oil. The sugar also promotes browning if you’re oven’s not doing a great job of that. Often people use this combo when using the dough for pizza.

      All that said, I hardly ever do this. My oven browns nicely, and I like a toothsome result.

  4. Hi. Just just purchased the Kindle edition of the New Edition… on Amazon. I’d like to add the correct as a note on my Kindle. The problem is, the pages are not numbered and the Kindle only shows Locations. Can you tell me which receipe or location Page 83 refers to on the Kindle edition?

    Thank you and Happy Thanksgiving!


    1. Which bread is that? Actually, the only way to do it is to go to Kindle’s “Go To” function and type in the bread recipe you’re interested in. Stuff like this– it’s one of the reasons I still prefer paper, despite the convenience of the Kindle and other eReaders.

      1. Hi Jeff, Thanks for the response. Actally, I have no way of knowing which bread it is. On the Corrections area of your website, it just lists the page number. There is no reference to which bread it is. I guess you’re right – I should have bought the hard copy. Maybe I’ll do that and cancel the Kindle version. All the best, Bill

      2. Hey, Jeff.. Thanks for the help and the quick responses. I love the book, as many, many others do. I think I’ll keep the Kindle versions and buy the printed copy, too. Happy Thanksgiving to you all! Bill

  5. I just purchased the Kindle version of the new Artisan book. This is the most comprehensive artisan bread book I have and I am so excited to get started!I love this book! There are a number of photos at the end of the book. I would love to see the finished loaf when I am viewing the recipe. Can you tell me how to identify which breads go to which photo?

    1. Hi Julie,

      I will have to check the kindle edition and see if there is a simple way. From your comment I take it the photos have no labels at all? Give me a bit of time and I’ll try to find out for you.

      Thanks for letting us know, Zoë

  6. I love your new book! I am going to make the soft dinner rolls on page 88 for Christmas. Can I make them ahead of time, possibly freeze them and then warm them before serving? Would that affect the texture and if I can warm them, how should I do it?

    1. Freezing always hurts the texture and flavor a bit, but it won’t be bad, especially if you use an enriched dough like Challah. Allow them to defrost on the counter for 4 hours or so, then cover with foil and give it 10 to 15 min at 350F.

  7. Happy New Year, Jeff and Zoë! One question: On p. 175 of the New ABin5, it says to bake the Oat Flour Bread at 400 degrees. Is that a typo? Most of your larger loaves bake at 450. We love this bread, but 400 seems like a pretty slow oven for a 2-lb loaf and it took forever to bake when I tried it at that temp. Thanks in advance for your advice!

  8. Just signing up for the thread. So many interesting comments here. If there is an easier way to sign up for the threads than to take up comment space, I’m all ears!

    It’s clear that you two want to make the bread-baking experience very rewarding for beginners and also experienced bakers, and to continue to expand the learning experience for all. For that, we are very grateful.

  9. Hello Jeff,

    I have the old Artisan Bread in 5min/day and now the new one. Wonderful!!

    I always measure by scale because it’s much more precise so my question: Is there a new Healthy Bread in 5min/day as well?

    Best wishes,

  10. Ruth Hoffman on December 31, 2013 at 5:47 pm said:
    Reposting this comment which appears not to have been seen. Can you tell me if 400 degrees is the correct temp for the Oat Flour Bread? Thank you!

    Happy New Year, Jeff and Zoë! One question: On p. 175 of the New ABin5, it says to bake the Oat Flour Bread at 400 degrees. Is that a typo? Most of your larger loaves bake at 450. We love this bread, but 400 seems like a pretty slow oven for a 2-lb loaf and it took forever to bake when I tried it at that temp. Thanks in advance for your advice!

    1. Yep, that’s the temp, 400F, and it was listed that way in both the 2007 and 2013 editions– and it didn’t generate any problems reported here on the site. Is your oven temp accurate (check with something like…

      … but I have a feeling it’ll work just fine at 450F– so give it a try. Maybe the oat flour had a low burning threshold, but it’s been a long time since I tested this one, just can’t remember.

      1. Thank you, Jeff! I’ll try it again at that temp. Last night I baked it at 425, checked it after 35 minutes, took it out of its pan and finished it on the oven rack for 5 more minutes or so. It was perfect!

        I do have an oven thermometer, and the temp does appear to be accurate. Maybe it’s just that my oven is new, so I am still getting used to it.

  11. Love your new book and the results. Baking bread now for the first time with great results.

    But your publisher left page numbers off the index in the kindle version. And the search in the kindle ipad app just does not work for your book. Makes it frustrating to try to find something.

    1. Hi Conn,

      So glad you are enjoying the bread. Sorry the kindle experience has been frustrating. I will pass your note on to our publisher.

      Thanks, Zoë

  12. My husband and I have loved making this bread, thank you. One question though, if we wanted to switch to using baking powder, instead of yeast, would you know how much baking powder should be used?
    Thank you for your time.

    1. Hi Nicole,

      You really can’t substitute baking powder for this kind of bread, and especially not a dough that is stored. Baking powder is meant to be added and then used right away or it loses its rising power. You want to look for “quick bread” recipes, which use baking powder.

      Thanks, Zoë

  13. Hi, In both the BI5 and the New Bi5 the Judy’s Board of Directors’ Cinnamon-Raisin Bread say that the recipe makes one-2 pound loaf but you only but off 1 1/2 pounds of dough. Should I be cutting of 2 pounds of dough or is the weight of the filling included in the final weight of the bread?
    Thank You!

    1. Hi Sherry,

      Sure give it a try, but just don’t add too much. I’ve never added it to our dough, except in the form of a dough enhancer, so let me know what you think.

      Cheers, Zoë

  14. I love your book. Question though……. On page 88 of the New book 2013, soft dinner rolls, you say to preheat the baking stone, but then say to rest the rolls on a baking sheet lined with parchment paper, then on page 89 you say to place the baking sheet in the oven and bake. Does the baking sheet need to be placed on top of the baking stone, or what? Why preheat the baking stone if you’re going to be baking on the baking sheet? I ended up baking the rolls directly on the baking stone since it was preheated, but why the baking sheet? Thank you! All the bread I’ve made has been wonderful and guests rave about it. Fun!

    1. Hi Marjorie,

      I leave my baking stone in the oven for just about everything, since it helps to conduct heat and it also maintains a very consistent temperature in the oven. But, you certainly don’t have to use the stone if you are baking on a sheet. It will preheat much faster without it. Either way works well.

      Thanks, Zoë

  15. I am going to try the recipe for Brotchen. It has eggs in it; you say that dough with eggs need to be baked at 350 degrees. Your web article and your new book says preheat the oven to 450 degrees. Do you bake at 450 or set it back to 350 degrees?

    1. Hi Anne,

      You can bake these at 450°F. The egg breads tend to have lots of sugar, which will burn at high temperatures, but we’ve discovered that egg breads without sugar can still be baked at a high temperature. Egg whites can go even higher.

      Thanks, Zoë

  16. I just baked the Deli Rye from the new book and it was delicious. Wondering about using dried dill in the next batch. How much dill should I use and will it be OK after several days.

    1. Haven’t tried it. You can use the Herb variation in the Master recipe as a starting point, though dill may be stronger and you may want to start lower. I’d think that a dill dough would store fine in the refrigerator.

      1. Dill dough?

        At 50 years of age, I laughed out loud like a 13 year old school girl when I read this!

        Thanks for the chuckle!

        Love your book and love the recipes. This is the best culinary purchase I have made in 2014.

  17. Hi
    I made the naan recipe in your new BI5 book and my husband and I love it! I only made one for our dinner. If I was to make four for a dinner since I can only make one at a time how would it be best to keep them warm and would they stay soft?

  18. Hi! I’m following the master recipe, using the mass figures for my flour and water. Because I’m using KA flour, I saw I needed to add 1/4 cup additional water, and when I converted that over to grams, things stopped adding up. The most common conversion I’ve found says that 1Cup water = 236.59 grams. When I measured it out with my own cup, I got 235, which seemed really close. However, your conversions of 3 cups = 680 grams are off by about 30 grams, which becomes even worse when doubling the recipe. Which measurement is more ideal, the cups, or the grams?

    1. My math says 235 gms x 3.25 cup = 763.75

      Moreover, 3 cups x 235 gms = 705 not 680 gms as stated in the master recipe

      Is this the weight of 100 degree water vs room temp.
      I’m still confused.

      1. It is confusing, I’d have to agree, for a couple of reasons. Let me answer the temperature question first. Basically, the difference in volume between 68-degree water and 100-degree water is negligible. And of course the weight is the same.

        Second, we made the assumption that a U.S., 8-ounce fluid measuring cup, when filled with water, will weigh 8 U.S. ounces (excluding cup-weight). Some authorities say it’s 8.2 ounces, but we didn’t find that to be the case with any of the commercially-available measuring cups bought in our area. We want to stick with what is likely to agree with our reader’s equipment, even if that doesn’t measure up to laboratory standards (it doesn’t, typically). One of the confusing areas is that U.S. liquid measure and U.S. weight use the same word for the unit: the “ounce.” It’s terrible and I wish we could stick with metric (but we can’t, if we want U.S. readers to use the book). If you go along with that, next step:

        1 ounce (U.S. weight) = 28.35 grams. That’s pretty clear if you check references.

        So, 8 U.S. fluid ounces of water weighs 28.35 x 8 = 226.8 grams. Three cups, therefore, weighs 680.4 grams, which we round to the nearest gram in our recipes. So 3.25 cups weighs 737.1 grams, which will round to 740 in most home scales (which round to the nearest 5 grams). I think Zoe actually measured that for Travis with a scale rather than running through this rigmarole. I’m glad Zoe and I agreed using two different methods.

        You and Travis would be exactly right– if we assumed that a cup of water weighed 8.2 U.S. ounces, but as I said, that’s not what we got when we actually used the equipment available to home bakers. Hope this helps.

  19. Correction? 2013 edition. p.224. Receipe for Spinace and cheese calzone, Section 4, says 1/2 pound (grapefruit-size) piece. On p. 223, as the first of the list of ingredients, it says 1/2 pound (orange-size portion). I believe on p. 224, it should say orange-size rather than grapefruit-size.

  20. I was going to make hamburger buns with the buttermilk dough from the New ABin5. On p. 327 it says you can use the dough in any recipe and lower the baking temperature to 375. But on p. 328 it says to preheat the oven to 350. Can you bake this dough at 375, or is it better to go at 350? Thanks!

    1. Especially for small “loaves” like hamburger buns, it won’t over-brown at 375– the baking time’ll be relatively short.

  21. With the correction to the master GF loaves…is the sorghum flour a new ingredient in addition to the other flours, or does it replace an ingredient?

      1. Thank you for adding corrections to the New Artisan Bread in 5 mins. recipe on page 268 Gluten-free Master Recipe. I wanted to try it but noticed the dry ingredients were less than the wet. Now I can give it a try. I bought this book a few months ago.
        Thank you again.

  22. I just made the the crispy cheesy bread sticks from the New ABin5. It says to roll the dough out to 1/8 inch thick, and then cut it into strips 1/8 inch wide. Can 1/8 wide strips be right? I cut mine into about 1/2 inch strips, and they turned out great. Just wondered when I read that if there was a mistake!

  23. This question may have occurred before but am new to your book and your bread baking process. I have always used dough enhancer and extra gluten when making bread even when using all-purpose flour. What is your suggestion for the Master recipe regarding the use of these two additional ingredients?

    1. We don’t use them with the Master recipe– if you use VWG you’ll have an effect more like bread flour, but you need to use extra water, not sure how much.

  24. I am totally torn. My previous books are digital, i.e. Kindle or Nook. Since I want to buy the latest book, I’d love to have a hard copy and digital copy. Both have their own advantages. Not sure which I will decide on. Have you ever thought of a discount when buying both or ebook add-on option? Thanks for all of the delicious recipes. They are absolutely the best!

    1. Hi Sandy,

      I wish I had something to do with the pricing, but that is completely in the hands of the publisher and the powers at Amazon. It is always a mystery how they decide how much to charge?

      Thanks! Zoë

      1. Thanks for your reply Zoë. I’ll make the suggestion to Amazon too. Now to decide which to get. You guys make me look like such a fantastic baker!

  25. Greetings!

    Thank you for GF artisan bread in 5. It’s changed all of our lives for the better. Yay!

    We do have a couple of questions/comments:

    Although not professional bakers, we’re wondering about the very basic instructions in GFABin5 that mix the yeast, sugar and salt with the dry ingredients (step 1 on page 65 & beyond)and then add the water to the dry mixture. We’ve never baked with yeast in this way.

    Because gluten free baking is new for us, we followed the master recipes written. Disaster. Dough didn’t rise, bread was a total concreter and raw.

    Then we watched the ABin5 TV spots and noticed that Zoe always dissolved the yeast in the water first (and perhaps salt & sugar, too) and then added the dry mixture. We did the same – dissolved the yeast, salt & sugar in the water first (as we were taught by mom to check for yeast viability) and then added the dry flour mixture to the bubbling yeast water. Dough rises, yeast sings and gurgles, and we now have GF bread nirvana.

    Thank you for posting the videos of dough consistency. It would have taken us longer to get there if we had to rely on the book only.

    Sooo, hmmm, thoughts on step 1 as published?

    Question: In creating the steam environment, why only 1 cup of water for the bake time? Is the water supposed to completely dissipate for the bread to ‘finish’ or could the water pan just be filled and allowed to steam for the entire bake?

    Comments: It would be awfully nice if the black and white photos were labeled. For example, we’re guessing that the photo on the right hand side of p. 67 is supposed to show us that the dough more than doubles after the ingredients are mixed.

    Food processor method way over mixed the dough for us and (of course) didn’t bake correctly. After watching the TV spots, we followed Zoe’s lead in all things mixing and just hand mixed the dough with a wood spoon (Danish dough whisk on its way) so that the dough wouldn’t be over worked. This resulted in the correct rise and dough consistency along with edible finished bread.

    Heads up: We improvised and now use two cast iron Lodge griddles, flat side up, to bake our bread with cornmeal on the griddles. We liked the cast iron dutch oven method so much that we took the leap from dutch oven to griddles. They work perfectly, give us all the room we need to bake a lot of bread at once, and have the added benefit of multiple uses in the kitchen beyond baking.

    Lodge makes several cast iron, double sided griddles. We discovered that 2 of them fit very well on our oven rack and almost cover it entirely. The griddles are hard almost impossible to break, heat incredibly well, are about half the price of a stone and should last a lifetime.

    We have mastered the Master Recipe now, made our high altitude adjustments and are on our collective creative GFABin5 way. What a fantastic system for baking bread. Thank you, again, for your donation to the betterment of humanity in so many realms (genuinely grateful)and all things bread. You’re totally awesome!

    1. Can’t explain your trouble; we tested by mixing the dry ingrdients (incl yeast) first, and never had a failure. We’ve tested this over and over. And over.

      Then, about the 1-cup water– yes, it’s supposed to dissipate. Glad you’ve gotten these to work so well for you!

  26. Jeff, would it be possible for you to put a “Revised” date at the top of the corrections when (if) you add more? For those of us who correct our books, it would be an alert that new corrections have been added so that we can keep current and keep us from having to go through the list regularly to see if any have been added. I’m impressed that there have been so few corrections to the book. Good job!

    1. Sure, that’s a good idea. It’s been a very long time since we revised this one– it was remarkably free of proofreading errors, and the ones that mattered with in the gluten-free recipes only.

      1. Wonderful! That goes for the other books as well. I just caught 2 that I’d overlooked that were on the same page as a previous correction. Many thanks for keeping us up to date!

  27. Hi I have the glute free bread in five. First time going to your site. I see a spot for changes for the brioche there is no oil in the recipe and no rice or tapioca flour are we adding these to the recipe mix. All your master recipe is that for the mix to use or the master recipe for the bread itself. Please explain your changes above. I have the kindles version thank you. I actually made the brioche the way it is in the kindle it has the cornstarch but an extra half cup no tapioca or extra white rice flour I am a bit confused. So please explain

  28. I see that the oatmeal bread in the original and the oatmeal maple bread in the new book are different. Did you change because the milk/oat bran doesn’t work as well or are they just different recipes? I have a whole bag of oat bran and are there other ways I can use it? And is oat flour interchangable with regular, or at least can I use a little so I can use it up?



    1. Hi Deborah,

      We found we liked the result better with the water and more maple. The feedback we got was that the oat bran was difficult to find, but if you have some, you can use it in place of the wheat bran, or a combination. Oat flour isn’t interchangeable with whole wheat, but you can use it in the Oat Flour Bread on page 174 of the new book.

      Thanks, Zoë

  29. I first came across your “No-Knead Artisan Free-Form Loaf” recipe on the back of a Gold Medal Unbleached All-Purpose Flour bag. I researched it because of the following (puzzling) direction:
    “Cover oven windows with a towel, pour 1 cup of hot water into the broiler tray, and close the oven door.”

    Isn’t the oven going to gets set on fire, if I’m covering my oven window with a towel? How does this work exactly? Maybe I’m just miss reading it?

    1. Remove the towel before closing the oven door, it’s just there to protect the glass from water when it’s super-hot.

  30. We are interested in using (raw) honey for bread that calls for sugar. I am specifically looking at the Soft American-Style White Bread in The New ABin5. Can we substitute honey for the sugar?

    Thank you,

    1. In general, yes, the only correction may be for the liquid. Commercial honey is about 15% water, so you may have to lower the liquids a bit. It won’t be a problem.

  31. I’m questioning the oven temp listed for the Soft American-style White bread. It’s listed as 350 degrees. I usually have to bake it longer than the 45 minutes and it sometimes is a bit underdone in the middle. Today I noticed on page 36 that non-enriched doughs are usually baked 450 degrees. Have I discovered an error? I didn’t see this listed above corrections.

    Thanks much!

    1. The idea in that loaf was to keep the crust soft, not crispy, which is how it’ll come out if you do it at 450. Have you checked your oven temp? There’s a chance it’s running cool, or just needs a longer preheat, esp if you’re keeping the stone in the oven with this bread.

      But it sounds like you need a longer baking time, maybe up to 60 minutes? Or a middle ground with the temperature. 375? 400? Every oven behaves differently, so you might need to adjust.

  32. Great book and brilliant recipes!
    The baking time for the brioche à tête (page 310) says about 45 minutes but it seems a bit long for their size. A video of Zoe in 2010 mentioned a time of 20-25 minutes which seems more appropriate. Is this correct?
    Many thanks.

      1. Book’s recipe called for a full-sized brioche (1 pound of dough), which is completely different than what’s in the video– mini-brioches in the little tin compartments. So yes, completely different baking times as you note– they’re correct as written/video’d.

  33. I have a question about the conversion of Gold Medal unbleached flour, which I think you use, from cups to grams. The nutritional label says 30g per quarter cup, so 6 1/2 cups of flour would equal 780 grams, not 910 that you call for in the boule master recipe. As well, in the peasant loaf recipe, the conversion for whole wheat and rye flours seems to correlate correctly, but the white flour calculates to 660 grams, not 780 as listed. I ask because no matter what I do, my dough never seems wet enough and doesn’t have much of an oven rise (though it tastes great!) Thanks for an inspiring book…I’ve never been able to bake bread before.

    1. That number’s on that bag’s only a rough estimate, plus GM measures flour using spoon and sweep, not scoop and sweep as we do (the diff is very significant).

      Forget about volume measurement if you have a scale, you can play with the moisture level very prescisely once you own one. Just increase it a bit, maybe 25 grams at a time and see what you think of the batch.

  34. I made the GF Master recipe, page 268 as a free-form boule. I did change the xanthan gum to chia seeds(used 2 tbsp), I don’t like the taste of the gum. When I was making the mix together yesterday I added about 3 extra tbsp of flour because I thought it was too wet. But after watching Zoe’s video I see I shouldn’t have added the extra flour. I also used Namaste GF Perfect Flour Blend. Am I correct the total amount of flour is 7 3/4 cups of GF flour? I agree with you that weighing the flours is so important. I’m going to make pizza with some of the dough, can’t wait.
    Thank you for adding the GF section in your new book, The New Artisan Bread in 5 minutes a day.

    1. Most important, if you have an early printing of the book, there’s a correction in that recipe, see

      Basically, if your recipe doesn’t have Sorghum Flour, you need the correction. But sounds like you’re not using our flour mixture, so all bets are off. Not sure how Namaste will absorb water in this recipe–probably less. In general, we found the results to be soggy with that product, despite adjusting water, and we didn’t save the results of that testing, since we decided not to recommend that product (or any other)–and go with our own flour mixtures.

  35. Hello. I have the Kindle edition of the New Artisan Bread Book and the pecan rolls recipe was a total success last week. Now I was planning to make the gluten free version for a pitch in party as some of the attendants are gluten free. I wasn’t aware of the addition of corn starch for the gluten free brioche and already have the dough prepared without it. Would you recommend to make some new dough with corn starch. I just want to make a good impression 🙂

    1. Sorry for the error in that printing; you’re right, there were major problems in the version you have. Have you noted all three corrections above?

      I have to say–I just don’t know how this will come out given the way you’ve mixed it–why don’t you test a small amount first–a single bun, let’s say?

  36. I just saw this while looking for answers as to why my first attempt with your gf bread did not work out at all–but I have the book with sorgham so that is not the problem.
    I have to say I am really bumbed-I am a senior and I am an excellent baker, I used to make all of our breads til about 25 years ago I discovered (on my own) that I couldn’t eat wheat-gluten.
    I followed your 50% whole grain recipe first as I really wanted some nutrition in my bread instead of just starches. the first bake the crust was perfect bottom and top but the inside gummy next batches were all the same still gummy inside and I let it raise longer and baked longer I baked my last loaf today which is the 10the day and the bread is not even edible at all wet on bottom and top and of course gummy inside.
    I heated my stone for an hour-did the water on the bottom-I do have a wolf professional stove-oven so no problem with my oven and I do have a thermometer.
    I think the dough was just too wet to start with-and I followed the instructions-I want to try again-I guess using less water as even after watching the video wasn’t for sure how wet it is suppose to be–any other suggestions?

    1. Hi Kathy,

      I’m sorry to hear you are having issues with the recipes. Here is a post on the Master recipe from the Healthy Bread book, it goes into more detail about how to work with the dough that may be helpful. People have had great luck with this recipe, so maybe give this one a try and see if you have better luck: If this one works for you, we can figure out what is going on with the others.

      Thanks, Zoë

  37. Page 112 New Artisan Bread in Five Minutes calls for 5½ cups All purpose flour weighing 1 pound,11½ ounces or 780 grams; these weights don’t calculate. According to the equivalents I pull up on google they better match up with 6½ cups. Which do I correct my Volume (U.S) from 5½ to 6½ or my metric weights to 660g and Avoirdupois to 1 pound 7 3/8 ounces?

    Bill Tarnopol

    1. Those volume-weight equivalents are correct so long as you measure the volumes using the scoop and sweep method that we specify on page 54. We tested with the weights we specify, using typical US brands of supermarket flour.

  38. I’v made the Gluten free master recipe and it never rises much. If I add the sorghum flour will it rise/

  39. Hi there, I have the Kindle version of your Gluten-free book. About the Sweet Brioche recipe correction, do I need to add the white rice flour and tapioca starch additionally to the GF Flour Mix #1? The recipe I have calls for the GF Mix #1 and Cornstarch only. Thanks in advance! And I love your book, by the way. 🙂

    1. MT: So sorry for the delay here, we missed your question–our bad! But the corrections you mention only apply to the other book’s gluten-free brioche recipe (The New Artisan Bread in Five Minutes a Day). The recipe in “Gluten-Free Bread in Five Minutes a Day” can be mixed as written. Sorry for the confusion.

  40. I’ve baked a lot of bread from your artisan bread in 5 minutes a day. Today I attempted the gluten free crusty boule with a friend who is gluten free. It was on page 299 of the revised updated book. The dough was extremely wet. I set it out to rise for 2 hours. It rose a bit at first and then not much after that so I didn’t think leaving it out longer would help. I refrigerated it over night. It didn’t rise on baking-very disappointing result. I did use sorghum flour. What did I do wrong?

    1. Was there good hole-structure in the finished loaf? If so, this’d suggest that the dough spread sideways in the baking process, rather than going upward, but it’s much more encouraging than a solid, hole-free brick.

      Then, did you make any swaps for our recommended ingredients, including the brand of flour? We used Bob’s Red Mill in all this testing, and if you used a different brand, the water-absorption properties will differ and all bets are off. We found GF breads to be very sensitive to moisture ratios. In particular, tapioca or rice flours from Asian markets didn’t work well at all. And did you use xanthan or ground psyllium husk? Can’t omit those.

  41. I had never baked bread before receiving your New Artisan Bread book a few years ago for Christmas from my brother, who had just started baking and was trying to sell me on it. Well it only took one batch to get me (and my family) hooked!! Now I play around with different recipes and shapes and whatnot, and have landed on our favorites.

    A few months ago my husband was diagnosed with cancer and needs extremely low-carb foods. I have found some great granola mixes for him, and now I’m looking for bread recipes. I saw an earlier post somewhere from a diabetic looking for low-carb options and your answer wasn’t too encouraging — except to eat less bread, which is good advice but not really for a bread lover!

    And I’m afraid we don’t have sprouted wheat recipes, but I’m guessing they can swap for whole wheat flour, though you may need to adjust the liquids.

    1. Johanna: yeah, the truth is that bread is generally a carbohydrate-based food, maybe whole grains a little less so. I can vouch for Peter Reinhart’s book on low-carb bread is well-liked out there, though I haven’t tried it–based on nut flour I think. Now, we had to pull down your link–our webmaster doesn’t let us put up websites we can’t vouch for because of the security risk–sorry about that!

  42. Just made my first gluten free artisan bread. The mixture was very wet. Followed recipe throughout. I added flour while handling the dough, baked it as instructed and it is doughy and as heavy as a brick! Advice please

      1. Hi Zoe, I’ve looked at the 3 links and I used the master recipe which is discussed in the 3rd link. Im wondering if the liquid measurement was wrong. I converted to fl oz .
        And advice would be helpful


  43. The recipe i used has 4 flour components, white rice flour, Tapioca starch, potato starch and sougham.
    Water, Salt , egg white and yeast too. The mixture was definitely too wet.
    I’ve had to throw the whole batch away.


  44. Hi Zoe

    I followed the recipe and didn’t make any substitutes. Maybe I will just just give it another go. Can I half the recipe so I dont have such a big batch?


    1. Hi Marion,

      Did you make the dough in a mixer or by hand? If you have a mixer, I would try that, it may just need to be incorporated a bit more thoroughly. Did you use xanthan gum or psyllium?

      Yes, you can make a half batch.

      Thanks, Zoë

      1. Hi
        I Used my Kenwood Chef mixer. And I use xanthan gum. It was very wet, so im certain I must have got the fluids wrong.


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