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 calls for sorghum, don’t make any changes, except… on page 268, note that the correct gram-equivalent for brown rice flour is 155 grams, not 160 grams (it’s not a major difference in the result).

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.

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

    1. Do you have a paper copy of the book, or electronic? If it’s paper, what addition? What inconsistencies are you seeing?

  1. The “Caramelized Onion and Herb Dinner Rolls” recipe on page 181-182: The ingredients list references cornmeal or parchment paper for the pizza peel, but Step 3 on forming the dinner rolls says “Arrange on the prepared baking sheet…” with no directions to be found on how to prepare the baking sheet (I assume with parchment paper, but…)

    1. Correct, what’s intended is to “prepare” the baking sheet with either cornmeal or parchment. The parchment is a neater, easier cleanup approach.

  2. I made the gluten free crusty white sandwich loaf and it came out like a rock. For the master flour I used king Arthur gluten free measure to measure flour. I made the cinnamon buns and the maple oat raisin walnut bread and they were good , turned hard later but edible. This sandwich bread is not edible.
    The dough was smooth and not sticky . I let it rest longer then two hours.
    Any suggestions?
    Thank you

    1. I had similar poor experiences with various commercial flour blends, which is why I use the custom flour blends in my books–do you have access to the various blends?

  3. I just tried the Soft American-Style White Bread recipe on page 324, and the directions said to bake it at 350 for 45 minutes. I see a correction above to increase the time to 60 minutes.

    The bread that came out of the oven after the original 45 minutes at 350 was not even in the vicinity of done! An additional 15 minutes would not have done the trick. Are you sure that the proper temp is 350? Every other recipe says 450.

    1. That particular love might scorch at the higher temperature, but it might work in your oven, each one is different. If you go higher, try and intermediate setting first, like 400.

  4. Dear Zoe: I am making the Limpa bread in your GF Artisan Bread in 5 Minutes a Day. I am not sure what is going on with the recipe or if I made a grave error reading it.
    It asks for:
    6 cups Mix#1
    1 cup Mix #2
    4 cups water
    I halved the recipe. 3, 1/2, 2 ….. the “dough” is just like soup… one can drink it. Not sure what I am doing wrong.
    PLEASE HELP ME! This was a favorite at Thanksgiving until I was diagnosed Celiac 13 years ago.
    What have I done wrong.

    1. First question, are you using Bob’s Red Mill brand GF flours? Second, it sounds like a measurement error, or an error related to using cup-measures rather than weight. Have you made other gluten-free recipes from that book? I’m trying to find out if you’re familiar with what the dough should look like, because it sounds like you just need to add flour until it’s up to the usual consistency. And there’s always works better in a stand mixer, as opposed to hand mixing.

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