Ask a Question
If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page, so please start there (we also have a Gluten-Free FAQs page). If you don’t find your answer in the FAQs, you can post baking questions and comments, but please be brief, so we can get to all the questions.
Here’s how: Click on any “Comments/Reply” field at the top of any of our posts (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Tell us which book you’re working from, and which recipe and page number–we need that in order to answer your question. If you enter your e-mail and check off “notify me of follow-up comments by e-mail,” you’ll automatically find out when we respond.
We answer all questions ourselves here on the website within 24 hours, often with a reference to a page number in our books where possible. Please remember that our blog is moderated, so your post may not appear until we’ve read and approved it; this can take 24 hours. And don’t look for our response in your personal e-mail– come back here to the site, on the page where you posted, to look for our answer.
Thanks for your prompt response Jeff. You’re the best!
Hello– Im trying the gluten free master recipe in the New ARtisan Bread in 5….. The dough is really wet and heavy. Should i work more flour in? –Carolyn
All depends on whether you made any changes (any at all!) in the recipe. If you used a brand other than Bob’s Red Mill for the flour mixture, all bets are off as to how much flour you need relative to water. We used that one because in the U.S., that’s pretty much the only brand that’s readily available for brown rice flour, potato flour, tapioca, and sorghum flour. And you cannot omit the xanthan gum or it won’t have any structure at all.
Second thing–the first printing of that book had an unfortunate typo–on page 268, it left out a key ingredient: Sorghum flour, and you need 1 1/4 cups (which weighs 5.5 ounces, or 155 grams). If you didn’t put that in, that’s the flour you need to work in. Sorry about that. For more detail, see our corrections page for that book, at https://artisanbreadinfive.com/2013/10/01/corrections-to-first-printing-of-the-new-artisan-bread-in-five-minutes-a-day-2013/
I have questions about the Pate Fermentee process: I love incorporating a bit of my white rye doughs into the next batch, but am always concerned about the water temperature being too cool, after mixing, for the yeast to do its thing. Should I be warming up the old dough somehow first? So far it seems to be working okay IF I get it mixed up with no lumps, but it still nags me.
Also, can I continue the process, using a bit of each further batch of this, to keep it going, or will there come a point when I shouldn’t? Thanks!
I don’t think the temperature is all that crucial, unless you’re using cold water to start the next batch. And then, yes, I’ve found that after about two cups of pate f., I’m not liking the flavor as much.
Hi, I’m wondering if you have an high altitude suggestions for GF recipes.
Thanks
We have not tested the GF at high altitudes, but check out our high-altitude adjustments for wheat breads on our FAQs page. We can’t be sure this applies to GF…
Check out our high-altitude recommendations in the books (not the GF), or here on the website on the FAQs page. But–we don’t know if these wheat recommendations translate over for GF, we haven’t tested them at altitude.
Hi! Love your books and bread! I have been baking (and having fun) with your master recipe for the past year and a half. I would like to use sourdough starter for leavening. You had said to use 1 1/2 cups of active starter for the master recipe but will still need some added yeast. How much added yeast do you recommend?
Thanks!!
Which “Master,” from which of our books, and what page number?
I am new to bread making. I have all three of your books. I am trying to find a recipe for ciabatta so make paninis or maybe another type of bread?
So far I have been successful with baguettes! I make lots of baguettes! Last night and today for lunch we made pizza! ALL my alarms went off just preheating the oven (no smoke) after ten min I could not stand it any longer turned off the oven and put the bread on my crusinart griller closed the lid for 5 minutes @ 450 opened it turned the temp on the lower one to lowest setting and put toppings on shit the lid with out touching u til the cheese melted. Husband said it was the very best! Thank you! Now for ciabatta!
if you have three of our books, you almost certainly have a ciabatta recipe because we’ve got a bunch of them in there! Check the indexes.
Great about the pizza and French bread though.
I’ve been baking various breads from your “New Artisan Bread in Five Minutes a Day” and am LOVING it (as are my family and friends — I can hardly keep up).
I now want to bake something much more grainy, hearty, gnarly — I hope to find something in the “New Healthy Bread in Five Minutes a Day” (what, the other bread isn’t “healthy”?), but meanwhile I looked through the index of my first book to see if there’s anything in there but I don’t understand your index at all!
Can you please explain how you organize your thoughts in there? I’ve tried to make sense of it via many different variables — alphabet, subject, different spaces and tabs and capitalizations and lower case and it makes no sense to me at all. Can you explain?
Watch for the large letters setting off each A, B, C, D… etc. That’s the highest level of alphabetization, based on the wide categories as determined by our indexer. Then, under each letter is an alphabetized list of categories that start with that letter. Indented, subcategories of those. The indexer will alphabetize concepts but also recipe-names, and ingredient-names. Hope that helps…
Hi Jeff and Zoe, I have most of your books and love them so much, they were a game changer for me. I have recently retired and finally sat down to read the healthy bread book, and saw that all the recipes used vital wheat gluten, it is not a product we can get in Australia, is there an alternative? I have something called ‘bread improver’ it contains,wheat flour,soya flour, emulsifer,ascorbic acid,mineral salt and enzymes. Is this the same thing?
thank you for taking the time to answer this question.
Michelle
No, it’s not the same thing. That said, I frequently leave out the VWG. Some caveats though:
— you need to decrease the liquid, by 1/4 to 1/2 cup, depending on the protein content of Australian flour.
— the dough won’t hold it’s shape as well, possibly spreading sideways in freeform loaves
— this is going to take some experimentation…
Thanks Jeff, I just checked the packet of flour, it comes in 1 kilo bag and nutrition panel states, protein is 10.9 grams per 100 gram. I usually try and use a bread tin or dutch oven so spreading won’t be such an issue.
Michelle
Hi Jeff & Zöe
I was looking ata traditional Jewish rye bread recipe and it used pickle juice and potato flakes. Could I just add pickle juice? Would that add something to the flavor? should I reduce salt?
Thanks
P. S. I use the Artisan in Five and the Healthy bread recipes.
We’ve never tried this, and it’s not really traditional. That said, it might be delicious. You can replace it for some fraction of the water. One-eighth? Consider this an experiment…
Hi, I live in the far north of Australia, where it is always hot and often steamy (90 degrees F as I write). I am on my third lot of dough, just baking its last loaf tonight. I use ordinary bakers flour from the supermarket or stone-ground from the organic shop. My problem is that the dough seems far too wet and sticky, and when I form up the loaf, it flattens right out (about 8 inches wide and about 1.5 inches high) like a foccaccia. I can only conclude that in this weather I need to use much less than the 680g of water. I might even try using just 600g. I can see Michelle (below) also an Australian, has the same problem. Could it really be the protein content
Michael, it might be the weather, but it also is probably the case that the flour you’re using is somehow different than ours, and it’s absorbing less of the water. So by all means go ahead and experiment with less water until it’s able to be handled.
Great, thanks, I tried 600g but it was a little too little, so I’m on to 630 now, and it’s okay. And I’m starting to experiment with the variations.
Have you tried Wallaby flour? I tried that in Melbourne in summer and it was Ok using the Jim Lahey method… In Florida I always had problems like you describe unless I used the King Arthur flour… which I put down to the variability of the Gold medal flour in southern states(there is a page describing the problem on a bread forum although Jeff said it did not happen). Wallaby is pretty consistent so I’d try that. Michelle should find wheat gluten in the baking section IIRC – I’ve def seen it somewhere(?? health food stuff?? maybe an IGA?? I forget now)
For the GF version, after I mix the dough, do a snap-on the plastic lid or just set the lid on the plastic container with a definite gap — for the 2-hour rise? I see that the beginning of the refrigeration clearly states to leave the lid open at the beginning.
Hi Melanie,
You will leave the lid unsnapped for the first day or two. You don’t want so much of a gap that your dough gets dried out, just a very tiny bit.
Thanks, Zoë
Hello Jeff,
I am using the recipe “The master recipe:Boule” found on page 26 of Artisan Bread in Five Minutes a Day and am having an issue with the loaf not raising/baking fully in the oven. When making the dough it raised well then collapsed as it should but in the oven it doesn’t raise a lot and never fully bakes. I have baked it on a pizza stone and also on a steel but I get the same result Any tips? Thanks
Hi Russ,
How long are you preheating your stone or steel? If you are not getting a nice oven spring when the dough goes in the oven, your stone may need to be preheated longer. How long are you letting the dough rest before baking?
Thanks, Zoë
Hi Zoe,
I only used the steel once as I just bought it, but my infrared thermometer says it was heated to 400. I”m not sure what temperature the stone was but I’m thinking less than that because I did get more spring from the steel. As for resting time I waited 35-40 min from refrigerator to oven. The dough was previously frozen and placed in the refrigerator the night before. Baking time was approx 6:00 P.M. I have photographs if that would help.
thanks Russ
Hi Russ,
I would let your stone get to 450°F or as close as possible. If the stone is only 400°F it is keeping the dough at that temperature and you will not get a great oven rise. You may also want to increase your rise time to 60 minutes if you are having issues with it being dense, especially if it has previously been frozen. Here are some more suggestions that may also help: https://artisanbreadinfive.com/2008/02/10/qa-dense-crumb/
Thanks, Zoë
Hi Team just wondering if you guys have tried using sprouted flours like whole wheat etc. Can they be used interchangeably with your recipes
Hi Jen,
We did test sprouted flours in our New Healthy Breads book and they can be used in place of the whole wheat flours. The bread is delicious. You want to make sure to not undertake the loaves or they will be slightly gummy.
Cheers, Zoë
Georgian Cheesy Egg Boats Page 239 in The New Healthy Bread in 5 minutes a day. I am a little confused about how much I need of dough and filling.
Does it take roughly 6 ounces of dough per boat?
Is the recipe for filling enough for one boat or all four?
Hi Carolilne,
That is a bit confusing, so sorry, it doesn’t make 4 boats. The dough should be 6 ounces per boat and the filling is for one boat.
Thanks, Zoë
Good Day
I would like to use standard salt instead of kosher for you master recipie
Could you tell me how man tablespoons would I need?
Many Thanks
Angela
Hi Angela,
Here is the information: https://artisanbreadinfive.com/2008/02/10/qa-salt/
Enjoy! Zoë
Thank you Zoe
I noticed new (for me) whole wheat flour at Costco: Royal Chakki Atta whole wheat flour. Have you ever tried it in your recipes? I am tempted to try but it is sold in 20 pounds bags, so I am cautious.
Hi
Just wondering you say the dough keeps for 2 weeks in refrigerator
So do you then wash the container and restart another batch or do you just start another batch right in the old container?
Thanks
Hi Angela,
It depends on the dough, if it is just water, flour, salt and yeast, you can keep adding to the bucket without washing it out indefinitely, just like a traditional sourdough. If there is anything else in the dough, you will have to wash out between batches.
https://artisanbreadinfive.com/2015/05/20/fresh-bread-made-with-older-dough/
Enjoy, Zoë
Great, thanks Zoe
I recently made the Simit from the Holiday book and had quite a bit of pekmez/water solution left over. Do you have any suggestions for using that leftover solution in other ways? I don’t want to throw it out.
Hi Karen,
You can use it to brush any of the loaves to get a really nice color on the crust. If you aren’t going to use it right away, perhaps freeze it for later.
Hope you enjoyed the Simit! Zoë
Great, thank you Zoe.
It turned out excellent!
Hi Angela,
I am so glad to hear it!
Cheers, Zoë
Im wondering can you use this flour blend for quick breads and as a flour sub in all your old recipes? Page 60 gluten free all purpose flour mixture 1 in gf artisan bread in 5 min a day book?
Hi Marissa,
I have never tried it, but I think it would work. Maybe try a small batch and see if you like the results. If you try it, please let me know!
Cheers, Zoë
Hi!
I have a great sourdough starter that I used to bake wonderful rye bread for the first time in my life! The question is, if I fed it a week ago and I have enough, can I use it straight out of the fridge, or do I have to feed it first and then take what I need??
thanks for your answer! I love your books and recipes!!
Hi Christie,
Unless the sourdough is super bubbly and active, you will need to feed it before using it.
Thanks, Zoë
Hi,
I recently made the Challah bread in ‘Holiday and Celebration Bread”, page 147. I noticed the recipe was different than the version in “The New Artisan Bread in Five …,” page 296. Both call for 7 cups of flour, all-purpose (2013 book), or bread flour (2018). Your first book, 2007, uses A-P flour as well. Is there a reason why you changed the recipe? Since bread flour has a higher protein level, wouldn’t the new version need a higher hydration level as well? My bread seemed drier than normal.
Hi Jeanne,
There are some bread shapes in the new book that needed more gluten strength and were challenging with a higher hydration. If you prefer the recipe from the New Artisan book, by all means you can stick with that one. The only time I would really recommend you use the Holiday version, is when you try the croissant dough from that book. It needs a lot of strength and is delicious!
Cheers, Zoë
Hi Zoe,
That explains the difference.
Thank you!
Jeanne
Which video shows how to shape dough into a loaf and then bake in my dutch oven with lid on? Once I put bread into dutch oven the shape becomes weird, not loaf like.
Hi Gail,
I am not sure we have a Dutch oven video, but here is a post with pictures. https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven/
Thanks, Zoë
RE: p. 81-82 The New Healthy Bread in 5 Minutes a Day. What would the total liquid be for bread flour ( King Arthur’s) without vital wheat gluten? I would like to use up our K.A.’s bread flour. So I would cut the whole wheat flour down to half and the other half would be the bread flour. I would still keep the all purpose flour in there (King Arthur’s.). 0r can I simply swap out the all purpose flour for bread flour and increase hydration by 2% of the all purpose flour.s total water?
Or I see that K.A. Bread flour has an 83% Hydration rate while high gluten flours are 85%. So should I just decrease the ratio of water for the wheat by 2% in the portio I swap out for bread flour
Very confused, Thanks!
Tracy: because we didn’t test with a half-and-half (WW/AP), and we didn’t use bread flour for the white-flour portion of the flour-mix, there’s really no way to answer your question from the tables on page 81 and 82, you’re just going to have to do some trial and error (which is the essence of writing a cookbook like this). And you didn’t say which whole wheat flour you’re using, which we need to know in order to suggest increases or decreases in water based on the chart on page 82.
What I can tell you now, is that your proposed changes are opposing each other:
–Switching to bread flour? increase the water from the base-recommendation
–Increasing the proportion of white flour? decrease water from base-recommendation.
Can your non gluten free recipes be made using your all purpose gluten free mix or should I not try? I’m a “regular” home baker that had to convert to gluten free due to celiac.
Hi Ivonne,
The flour mixes have changed a bunch over the years, but I have not had great luck doing that, which is why we created our own blend for the Gluten-Free Bread book. Here are a couple recipes to try:
Gluten-Free Artisan Bread Book: https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
Gluten-Free recipe from Healthy Bread: https://artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule/
Thanks, Zoë
When storing the dough in the refrigerator, I believe you say NOT to put the lid on tightly – however I have noticed when I crack the lid, the dough dries out a bit and it deflates significantly (basically all the way down to where it started). When I do put the lid on tightly (I use the same container you do) I notice the dough does not deflate as much. Is there any significant difference to the dough and subsequent baked loaves when the dough is refrigerated with the lid tightly sealed as opposed to covered loosely? thank you
Hi Jessie,
As long as the gases from the yeast can escape, so the container doesn’t bulge, you are fine. Some people detect an alcohol smell and taste when the container isn’t vented well enough. If you are enjoying the flavor then you can snap it shut.
Thanks, Zoë
I have had the New Bread in Five as well as the Healthy Bread in Five for several years and have enjoyed making bread using your technique in a cast iron Dutch oven. I recently purchased the Emile Henry Cloche and noticed the recipes that came with it recommend starting the bread in the covered cloche in a cold oven. King Arthur’s recipes for No Knead bread also recommend a cold over. Please tell me your opinion of this as it goes against everything I have ever been taught about bread baking.
Thank you in advance for your answer.
I always preheat the cloche in the oven, during the loaf’s resting time, which is happening at room temperature. So it won’t be cold when it hits the hot bottom-section of the cloche. And a hot oven, yes, as you suggest.
Can I use Gold Medal Enriched,Unbleached Unbromated Bread Flour in your recipes from your first book, Artisian Bread in Five Minutes a Day
Thank you
Sure, that’s a very standard choice, we mostly tested with that.
What can I sub for teff flour in the gf whole grain mix recipe from Gluten free in 5 minutes a day?
Substitutions were tricky, lots of experimenting on our part, and lots of failures. The ones that worked are on page 61–nothing for teff. You’ll have to experiment.
Hi, I have the New Artisan Bread in 5 book and have some master recipe dough made. I want to make breadsticks but the only breadstick recipe in my book is in the gluten free section. Can I make breadsticks with the master dough following these same directions or do I need to tweak anything? Thanks!
That will work nicely…
Can I substitute soy flour? I don’t want a hard crust and have used oil on the top of my wheat bread to keep that from happening – can I oil the surface. Does baking as a loaf effect bake time I’ve been making bread since the 1970’s and just started having a problem with wheat so want to try the seeded whole grain bread instead of the entirely whole wheat flour bread I was making. Is there any comparison between dough textures? thanks
Which of our books are you working from, and what recipe and page number?
In the book the New Artisan Bread in 5 minutes, the Brotchen recipe which I believe is on page 89 of the Kindle Version I have a question…After we make the recipe with the egg whites and finish stirring in all the ingredients, do we let it rise until double like the other recipes… it does not say that, but I would assume it should be the same… Can I use it then after 2 hours?
Thank you,
Heidi
Yep, same as usual. Two hours works assuming you started lukewarm water.
Hi, I’m going to make hot cross buns for Easter (holiday bread page 275). I’m thinking of maybe making half a recipe but I dont see anywhere how many buns the whole recipe makes. Any idea? I only need about 18 buns. Thanks!
Melissa
Sorry about that Melissa, editing mistake–we left off the “yield” statement at the beginning of the ingredients-table. That’s a big recipe, making over 5 and a half pounds of dough. Based on the math in Step 5, each bun is about 3.5 ounces, so half recipe (45 ounces) would make about a dozen buns. So you need more than a half recipe. Could just make a whole recipe and freeze the remaining dough when you’ve shaped out 18 of them? Or proportionalize (you need 1.5 half-recipes, which is 3/4 of a recipe (multiply all ingredients by .75).
Well yes, there is math on this test… Sorry!
Thanks! I’ll just freeze the extra dough and save it for a rainy day! They sound delicious…can’t wait to try them!
Hello. I have your book, and I’m excited to start using it. I’m gathering equipment. My question is about the cast iron dutch oven. Will a 5 quart dutch oven be appropriate?
Thank you
It’s bigger than you need, but it’ll work basically as well.
I have a question on your Master Recipe for Gluten Free bread.
1. Your master recipe calls for 6 1/2 cups of your gluten free mix which should weigh 990 grams. I used 6 1/2 cups of “King Arthur Gluten Free Measure for Measure” mix. 6 1/2 cups weighs in at 780 grams. So the whole mix was far too wet. Should I have been using 8 1/4 cups of the King Arthur Mix so that it comes to 990 grams total?
2. There are 2 types of KA Gluten Free Flour. The basic one does not have xanthum gum and the “Measure for Measure” (that I used) does contain xanthum gum. Which KA flour should I be using? They recommend not using the “Measure for Measure” flour for breads. But then I would have to add the Xanthum Gum?
Many thanks for your help.
Hi Tom,
We had a tough time getting the results we wanted with a commercial flour blend, which is why we created our own. I have never tried King Arthur’s Gluten-Free flour, so I am not sure how to advise you on using it in our recipes. It took a lot of trial and error to get to the results we wanted, so I recommend you just make small batches until you get the bread you like with it or you can try our flour blend.
Thanks, Zoë
Thank you Zoe
I bought your Gluten Free book and after reading a few times made my first Master Recipe. I baked a Boule the first time and today decided to try the Baguette. My question is; how do I get the bread to become Golden Brown?
I weighed the dough prior to shaping to make sure it was the correct amount. I’m using a stone, have an oven thermometer in the oven before and during baking to ensure the temperature is correct. And I leave it in the oven the time specified in the recipe, still both my breads have been of a light beige color rather than Golden Brown like in pictures of the book.
What am I doing wrong? Please help.
Hi Ivonne,
If your loaves are not getting a nice color, you can try a few different washes on the top:
Egg washes:
egg whites only creates a shiny crust, but not too much darker
whole egg, gives a nice golden color
egg yolk is the darkest of the three
If you don’t want to use egg, you can brush the dough with a water and honey solution. This will give you a great color and flavor, but it can be a bit tacky to the touch. 1 teaspoon honey and 1 tablespoon water.
Hope that helps! Zoë
Does a dutch oven work well for making bread?
Hi Keith,
Yes, it is a great way to bake the bread! https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven/
Enjoy! Zoë
Hi, I read about your bread making technique in one of Kathleen Flinn’s books (the Sharper Knife woman). I see you do events now and then. Would you happen to have any coming up? My wife and I live in Eagan and thought it’d be fun to learn more from you, along with buying your books too, of course.
Thanks!
Jim in Eagan
Hi Jim,
There are no immediate plans for a class, but we will announce them if one comes up for the fall.
Thanks, Zoë
I’m just starting to use the book & love it. The pita I made from the master recipe was great. My question CAN YOU BAKE 2 LOAVES BACK TO BACK OR MUST YOU PREHEAT THE BAKING STONE MORE BEFORE PUTTING THE SECOND LOAF IN? Thanks.
Hi Joann,
Once the stone is preheated, it will stay hot until you turn off the oven, so you can bake back to back!
Cheers and enjoy! Zoë
I just got “The New Healthy Bread in Five Minutes a Day” for my birthday…I asked for it ;). My first loaf just came out of the oven and looks delicious. I noticed there is room on my baking stone to make two loaves at a time. I don’t see anywhere in the book where making multiple loaves is addressed. Will this work fine to make two loaves at once? Do I need to increase baking time? Thanks!
Hi Lisa-Britt,
You can bake as many loaves as will fit on the stone. It may take a few more minutes to bake, but not by much more than that. You can increase the time by about 5 minutes.
Cheers, Zoë
I own your 2007, Artisan bread in five minuted a day book. It does not mention ancient grains. I am learning to make Einkorn bread, poorly for now. Are there any comments or info in another book that I could use in 5 your minutes a day method?
Hi Keith,
Einkorn and other ancient grains tend to have lower gluten forming proteins, so they require less hydration in the dough. You may need up to 1/2 cup less water in the dough, but that will depend on the flour. You may want to start with a half batch until you get the results you like. The New Artisan Bread in Five Minutes a Day has the most information about these grains.
Thanks, Zoë
Probably a dumb question, but can I use a 4 qt. Cambro if I make half a recipe or is the height of the 6 qt. needed?
Sure can, it won’t be a problem at all!
Question 1)
Reference: Gluten free bread in 5 mins a day
Ch 8: flatbreads and pizza
Pg 172 Pizza and Flatbread Dough
Hi, I need a substitution for the CORNMEAL in this base recipe. Corn is actually a gluten grain! So bummed to see this in the pizza dough and a good number of other recipes. Do you have a workable substitute for all of the corn in this recipe? Thanks!
2nd question: is there a message board or anything similar for your books where there are discussion groups or recipes posted with tested substitutes from your books? This would be a GREAT resource.
Thank you so much
Though some readers have discussed sensitivities or allergies to corn, we don’t know of any sources that report that there is any gluten in corn. We haven’t found good substitutes for corn and my recommendation is just to try one of our other dough recipes for your pizza and flatbreads. The forum for reporting on substitutes? Right here on the website in these comments. We’re fairly certain that people won’t find any that we don’t already know about, so we’re not starting a separate page here on the website.
Hi Zöe & Jeff, I have had great success making baguettes, on a baguette pan. I had an idea for a cinnamon raisin baguette. Would it be better to make a small batch mixing in cinnamon and raisins or do you think I should mix it while I shape them? Would you add brown sugar to is or just cinnamon and raisins?
my final question is this idea just crazy talk?
BTW I just bought the new book on kindel and can’t wait to start baking with it.
Both approaches work, but I tend to add this type of stuff at the shaping step. The sugar question is “to taste.” Personally I do no sugar in this situation
Thank Jeff
Hi! So many delicious breads here. Thank you!
I made a batch of the unsweetened brioche dough from Artisan Pizza and Flatbread and, after making the first loaf, discovered I’d left out the salt. Is there a good way to add salt to the remaining dough?
There are a number of options. I’m lazy, so if it were me, I’d probably just wait until I flattened the dough for pizza, and then just salt it liberally, which won’t work if you’re using the dough for a loaf.
You can add water until it’s mixable, add the salt, then knead back in flour till it’s the right consistency. A stand mixer makes this much easier. Then allow it to re-ferment and rise on the counter for two hours at room temp.
Hello! I’m working with the New Healthy Bread in 5 Minutes a Day, attempting to make a grilled pizza for the first time using the Master Recipe. I’m basing my attempt off of the instructions on page 272 (Pesto Pizza… with a Stone). I am going to try this on my Green Egg, as I like the smoky flavor it imparts.
1. It doesn’t say anything about using a ceramic grill in the book. Usually I’ve made pizzas on my Green Egg using heats from 600-700 degrees. Is there any reason the dough in your book should NOT be cooked at that high of a temperature? I can of course cook at 500, I’m just not used to doing pizzas that low on the egg.
2. I’ve repeatedly had difficulty with resistance when rolling out naan and pita breads from both the Healthy Bread book and the Artisan book, so I assume I’ll have the same issues today when I do the pizza. Probably just because I’m a novice. Are there any tips to doing this? Am I doing something wrong when I make the master recipe? It just never seems to roll out and stay out without springing back and pulling in again, and I worry I’ll overwork it if I keep trying to roll it out.
Any tips would be helpful!
High-temp works with this dough; I’ve done it in wood fired pizza ovens at this level. 2 tips re: spring-back:
1. As soon as you feel it happening, cover with plastic and let it rest for 10 min, then try again.
2. Swap out two T oil for water…
I’m baking the breads in Flour Water Salt Yeast, and many of the recipes, though followed carefully, are too wet to handle appropriately. The Overnight Country Blonde recipe on page 168 is a good example of a recipe which came out so moist that I had to practically pour it out of the proofing basket, it stuck to the flour-dusted lining of the basket, and resulted in an unattractive loaf that was less than perfect though it tasted ok. How can I create a more structured loaf without upsetting the Bakers Formula, or is it ok to do that?
Please notify me that an answer is posted by email. Thank you!
We’re not familiar with that book’s approach, but sounds like doughs from our books aren’t quite so wet…