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Questions? Start with our Search Bar: We’ve been posting recipes and answering questions on this site since 2007, so if you have a question, there’s probably a post that addresses it somewhere on this website. So, the first thing to do is to use our Search Bar. On our Home Page, it’s right over our pictures. In narrower laptop or desktop displays, it sometimes appears right underneath our orange BreadIn5 logo, and on phones it’s right above where it says “How to make bread in five minutes a day?” Just type in the bread style, ingredient, or technique that you’re interested in, and the search-engine will show you all the similar posts we’ve ever done on it, with recipes and answers to many questions.

Another place to look: our FAQs (Frequently Asked Questions) page (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.  

If neither of those get you to the answer you need, 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.

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5,428 thoughts on “Ask a Question

      1. Zoë – I’m wondering why the brioche bread calls for 2 packages of sourdough yeast but you indicated you only used one package for the master recipe. I’d be using it for the master recipe as well as the whole wheat recipes.

      2. Hi Carole,

        Either way works well. I liked the flavor of the dough with 2 packets, but I actually preferred the texture with just one package. It may be a personal preference, so try with one and if the flavor isn’t intense enough for you, add a second in the next batch.

        Thanks, Zoë

  1. Hi – I use the New Artisan Bread in 5 book – and we love the Master Recipe. I add King Arthur’s Sourdough Flavor as well as a tsp of Citric Acid and get a wonderful sourdough flavor. My one problem is that after approx one week, the bread does not rise nearly as well. I’ve tried changing yeast and flour brands, but still have this issue. Any ideas that might help with this?
    Thank you!

    1. Hi Terry,

      The issue is that you’ve created a very acidic dough and all the acid is breaking down the gluten structure. If you are happy with the flavor of your bread with the sourdough flavor and citric acid, you’ll just need to use the dough in the first few days and not try to store it for so long. If you’re more interested in storing it longer, then you will have to reduce the amount of extra acid you are adding.

      Thanks, Zoë

      1. Thank you, Zoe! I so appreciate your speedy response – I never considered the acid addition as the culprit.

      2. Hi Terry,

        This is only a culprit in a dough that stores for several days, because the gluten naturally breaks down over time and the acid accelerates it.

        Enjoy! Zoë

  2. I am just starting out, having bought all equipment and what i thought was enough flour but….I had enough ingredients to put together the Mixture #2 and now realize that there are not many recipes calling for it. I am vegan so no eggs. Is there a basic recipe using this mixture that I can start out with? Thank you

    1. Lori, you’re correct, that there aren’t many recipes calling for Mixture #2, and only two that call for 100% of Mixture #2. Why? Well… our testers and tasters found that GF stored dough, when it’s 100% whole grains, is pretty dense, and most of them preferred a mixture of #1 and #2. And eggs really helped with that density-problem. If you don’t eat eggs, and you want 100% whole-grain, that’s challenging–we didn’t succeed with a loaf-bread that way, so we didn’t put anything like that in the book. My best guess is that you won’t find a way to swap out the eggs in those two recipes (page 102 and 106) and have success with a tall loaf bread–but you might if you do this as a flatbread (like in chapter 8, page 199). I’m not sure what liquid to use in it’s place, but probably water (2 ounces per egg). The thinner, the better when you flatten it…

  3. I am using the New Artisan Bread in 5 book – and making the Master Recipe but I left the bread out on the counter all night by accident for the initial rise. Do I need to throw it? If I put it in the fridge now could it still be used? Thanks for the great book!

  4. Can most all of the breads that you show being baked on a stone also be based in a regular 4 1/2 by 8 1/2 loaf pan?

  5. I just bought your New Artisan bread book. I already owned the original. Totally worth buying the new one. More useful information. I just posted a review on amazon.ca. I love your method. Your website is great, too!

    Thanks Jeff and Zoe!

  6. Love love all of the doughs in your book and the easy to follow instructions. Cannot believe all the years of the two rises, the punching down, the holding my breath to see if the final result was successful, etc. Your doughs are simply “no fail”!

    Once I refrigerate my dough in a plastic container, the dough forms a hard crust on the top. Actually a two-part question – how can I stop this from happening and if I incorporate the dry crust in the bread I am baking, will it affect the taste and/or performance of the final product.

    Thanks.

    1. To stop it… can repeatedly transfer to a smaller container. Also, you may have too much air circulation above the dough. Consider snapping the lid shut after 48 hours but make a pinhole in the plastic cover.

      I just incorporate it. Unless it’s REALLY dry, you won’t notice it. Late late in the storage cycle the problem becomes more noticeable.

  7. Would love if had a tab for recipes you appear to post — where you can quickly sort by type (e.g. pizza, bread, dessert), etc.

    1. Well… What you’re describing is the index in our books! Our publisher will stop speaking to us if we index the website. That said, you can always use the Search Bar to find recipes on the site (though you’ll notice that there isn’t as much content here as in the books.

  8. Hi there,
    I just received GF Artisan Baking in 5 as a birthday gift and wanted to know if Bob’s Red Mill 1-for-1 GF Baking flour could substitute flour mixture #1? They seem very similar and I’ve always had great luck baking other cakes and cookies with it. Thanks

  9. GF artisan bread in 5
    Hi Zoë and Jeff
    Been working on Oatmeal Maple bread for a bit.
    I am augmenting with a 100% Oat flour starter of the same weight as the oats and oat flour.
    I know this is skiing off piste, however… any thoughts on water (liquid) compensation for the dough?
    Should I drop by 150g or more.
    The bread tastes good, but is very moist as a dough and as a bread. Not to be eaten without toasting .. twice.
    The density doesn’t bother me.
    Thanks,

    1. Tricky! It assumes one knows how pure oat flour absorbs water, as opposed to the 4.5 c Mixture #1, and the half-cup of oat flour. I really can’t guess, except to say that my usual method here would be to decrease the water by about 10% and see what happens. And if all else fails, a too-wet GF dough will still work well as a flatbread.

  10. Hi, I love your books and just bought The New Healthy Bread in Five Minutes a Day. My question is about the bread on the cover. Is it the master recipe on page 81? And what mixture of seeds is on the top? Thanks.

    1. It is, shaped like we shape the rye bread later in the book. The seed mixture is in the last line of the Ingredients list on page 81.

  11. I am new in this adventure!! Have your Gluten Free Artisan Bread book.
    Question: do I need to bake bread on a baking stone? how important is it?
    Metal broiler tray – what is it?

    thanks,
    Sunie Stockler

    1. it creates the best crust, but it isn’t absolutely required. Use a heavyweight making sheet if you have one. Or even a cast iron pan. the metal broiler tray, is the tray that usually comes with new ovens. It’s designed to catch drippings from things that you broil. It makes a nice receptacle for water, as we described in the book

  12. New healthy bread in 5 min a day.
    Soft whole wheat sandwich bread pg 132
    The loaf was beautiful cooling on the rack. When slicing and about a third into the loaf, there was a very large hole. It looked like a tunnel. Any ideas on what I might have done wrong?
    Thank you for reintroducing baking into my home.
    Marsha

  13. The book I am using : Gluten-free Artisan bread in 5 min A Day.

    Q) For the Master Recipe boule dough (p64) and Enriched gluten free doughs (chapter 9): If I don’t have space in the oven to bake two loaves at once but want to bake them back to back maximizing the heated oven; should I put the waiting dough in the fridge for the 45 min waiting for the first loaf to be baked ? If the dough needs to wait it’s turn in the fridge, when should I take it out so it can be ready to put in the oven as soon as the first loaf is baked ?

    1. When our method’s doughs are “over-rested,” then can tend to spread out sideways as they over-warm and over-proof, especially in warm environments and with dough nearing the end of its storage life. So, strictly speaking, you should keep the room-temperature resting time constant for each loaf. That said, it may not be necessary if you don’t notice a problem with the longer-rested (2nd) loaf.

  14. I Just made a batch of the Italian semolina bread for the first time page 143 under peasant loaves. It came out really wet almost like batter. I measure my dry ingredients in grams and then a clear Pyrex measuring cup for the water. Does it usually come out wetter? If that’s too wet any suggestions?

    1. no that doesn’t sound right. The problem with semolina flour is it it’s somewhat non-standard. My guess is that whenever semolina you used has a lower water requirement. sounds like you’re going to have to just decrease the water, or salvage your current batch by working in more flour. Then let it sit on the counter for a couple of hours to re- ferment

    1. Refrigerator temperature will determine the storage time, and the resting time required. Most us refrigerators are around 40° F. lower temperatures May store for longer, but they’ll require longer resting times at room temperature. Higher refrigerator temperatures might mean that it doesn’t store in the fridge as well.

  15. Hello, recently retired and I was lucky to have found your books. I love baking and it has always been my best therapy in destressing. While I have loved to make bread, always was a little bit “lazy” to take the chore. I am reading your books and being mesmerized by the recipes, and your wonderful tips. Did I say I love the books? I LOVE them. Big fan already! I have baked with my Husband and it has been great, and easy! Can’t wait for this epidemic to be over and bake for our Grandkids! Again thank you both.

  16. I have Artisan Bread in 5 minutes a Day, Healthy Bread in 5 minutes a Day and Artisan Pizza and Flat Breads. My question is:
    Which recipes make the best toast? I bake bread in bread pans and love toast, but do not know which recipes to make. My local natural foods store had a bread called French Peasant Bread which made wonderful toast, but it closed. I’ve never found a toast like it. It was crisp on the outside and full and slightly dense on the inside. It was substantial, not airy and unfulfilling.

  17. Hello – just purchased the New Artisan B in 5.
    And all the equipments needed!
    Made my master recipe last night seemed ok and has risen to 3/4 of the 6 quart container. After 2 hour rest placed in the fridge. Took it out this am to bake my first bread, the wet dough fills up the container by only 3 inches !!! Perhaps will give me 3 more loaves .. is that normal collapse?

  18. Well my first attempt was a total fail. I’m disappointed so far. Ive baked other breads without any of the equipment needed and it was so much easier and turned out perfect. Pls help

    1. Let’s start with what the problem was–can you be more specific about what you didn’t like about the result? First question: What brand of flour are you using? How did you measure it? I’m wondering if you didn’t rest for long enough, because your first question and your second are only 40 minutes apart? Also, shouldn’t cut into these until cool–will seem gummy if you do that.

      Also, where are you located; flours can vary by region and that can cause problems for wet dough. If I had to guess–it’s a measurement problem and the dough was too wet. Three inches at the bottom of the bucket is odd.

    1. The question made me smile, because Zoe and I both prefer different lengths of those. It all depends on your hand size, I think. I prefer the larger one.

  19. Have you ever heard of salt risin’ bread? My grandmother would make this about twice a year (that’s all my Dad would allow as the starter was so strong smelling). She came from Appalachian Virginia and raised a family of 7 children in a 3-room house during the Depression and yeast was hard to come by.
    I have tried to make this bread probably 50 times in my 73 years and have yet to duplicate her recipe. Most of the time, my starter is a complete failure.
    Any suggestions you may have would be appreciated.

  20. Have just baked first loaf of peasant bread. You say to cover the loaf with a metal pan.How then,does the steam from the hot water reach the dough?
    The loaf was flatter than round. I know altitude varies the effects of yeast. I’m in Madison Wi. Should I alter yeast or flour,if anything>

    1. If you’re using the pan – covering method, you don’t need to add water/steam in the oven atmosphere. Moisture from the loaf itself is trapped inside the metal pan. Madison’s altitude shouldn’t be affecting anything. Which of our recipes are you using, from which book and page number?

  21. Healthy Bread in 5 Min a Day, p 113 Whole Grain Rye. Have made this a number of times in my grandma’s old Griswold Dutch Oven (covered) 475F. Half batch all goes in there. I adore this bread. Now I have bought Heritage white, wheat and coarse rye flour from Sunrise Flour Mill in MN. Their claim to fame is no or little reaction to their flour (re gluten) as it is heritage. Can I delete the gluten in your recipe and still enjoy the no-knead results? Or would I have to knead… Thank you! Lynnea in WA state

    1. You can delete the vital wheat gluten, yes (I do versions from this book that way all the time). That said, I don’t mind a little density in this kind of bread, and it’s definitely denser–this is a matter of taste. The second, very important thing, is that VWG absorbs water like crazy, so you have to decrease water if you’re omitting VWG. Try a half-cup less water, adjust as needed. Much more on these kinds of adjustments in the updated edition of this book (https://artisanbreadinfive.com/healthy).

      I don’t think kneading will make much difference at this moisture level, but if you try that, do it right after mixing, before there’s any rising happening.

      1. Thank you so much, Jeff, for this advice! I will definitely follow this next time. I have a loaf in the freezer that we take out slices at a time so it stays fresh always. It’s my go-to recipe so it will be fun to see how it goes! I love density.
        Lynnea

      2. P. S. I meant to also say I think the coarse rye flour from Sunrise absorbed a lot of water, too! I was surprised at how coarse it is, but I love it. I left the dough in the fridge for about five days so the texture seemed perfect when I formed the loaf. No VWG next time as we do have a bit of sensitivity to gluten (which is why I wanted to try Sunrise Flour Mill…). Happy Friday!

    1. have not tried that, but I’m guessing it wouldn’t work because barley has little gluten. You could try making a flatbread out with that, very thin…

  22. Hello,
    I just bought the GF Artisan Bread Book. It looks great! I have to stay away from tapioca flour/starch, can I subslitute tapioca with corn starch and if so, what would the ratio be? Thank you very much for your advice.
    Madeleine

    1. unfortunately, the only substitutions that we found which worked are on page 61. Otherwise you’re left with proportionally increasing the other ingredients in the flour mixture, and you may find that the result is either too dense, or the flavor is off. If density is the problem, it’ll still make good flatbread.

  23. I loved your original book but just gave it to my son and ordered The New Artisan Bread in Five Minutes a Day for myself. The Amazon description of this book states that it is the second edition dated October 22, 2013. What I received appears to be the first edition, dated October 2013, ISBN 978-1-250-01828-1. (Number 15). Did Amazon do a bait and switch? If so, where can I get the real latest edition? Thank you.

    1. Hi Susan,

      That’s very odd. Does the book you received have the same cover as the one you gave your son? If it has the new cover and the new content, it may just be a different print run sent to Amazon by our publisher’s warehouse, but still the same book.

      Thanks! Zoë

  24. When I asked my husband what I should use as filling for a star bread, he asked for bacon and cheese. Should I cook the bacon before putting it between the layers?

  25. I am so glad to find your blog page. I took your classes in Craftsy.. Wonderfull!
    My question is: How can i make your recipe Low Carb (Keto) i can use the vital wheat gluten flour but i dont know about the whole wheat flour… or sprauted flour?. I know that i can use Almond flour.

    I will be very happy to see your answer!
    Thank you.

    1. Hi Jessica,

      Thank you for taking the craftsy class, that’s terrific! Our breads won’t substitute well for keto, since you will need to replace most of the ingredients. You are better off looking for Keto Breads and starting there. We worked with almond flour, but it doesn’t allow for storing the dough, the bread just gets a bit mushy and dense.

      Good luck! Zoë

    1. Hi Theresa,

      Almond flour has no gluten and breaks down too much when stored, so the dough just becomes mush. You can find recipes for low-carb breads in Peter Rheinhart’s low carb book.

      Thanks, Zoë

  26. I live at 8,000 feet, but before I moved here, I used your books every day for the best bread ever. I’ve been afraid to try it now that I live so high up in the mountains. How should I adjust the recipe for high altitude?

  27. Zoe and Jeff
    I have been working with your recipes for over 8 years. Love It All!

    I am on a non-profit committee that works towards access to fresh food for all residents in our county. I also serve on the Hunger Awareness and food waste reduction committee. My main role is on the food waste reduction and composting. I am certified Master Composter through Michigan State University Extension.

    My question to you is…do you ever offer any coupons or resources for income qualified households to help offset costs of purchasing supplies, i.e. flour, salt, yeast or other basic ingredients?

    Have you also done any personalized videos focused on low income households, for baking? Or do you have an assembly of recipes geared towards low income households (simplified to keep it from seeming overwhelming).

    I emphasize in my baking classes (using your recipes and featuring your cookbooks) that a loaf of bread made with even the least expensive flour ($1.00 5lb) will make a fantastic bread and essentially costs $.40-.50 per loaf. Great incentive to make super easy and super delicious bread.

    Thanks for considering my requests.

    1. Hi Ken,

      We have all kinds of recipes on the website that people can use for free and are all much less expensive than buying the same bread in a bakery. We also have a Youtube channel filled with videos that are a helpful guide for anyone who wants a visual aid to learning to bake. Our books are generally available at libraries as well for those who don’t have access to the web. We don’t have any relationships with companies for the ingredients themselves, but it is an interesting prospect. As you suggest, our Master recipe can be made for a $.50 a loaf and you really don’t need that much equipment to get a great loaf.

      Thank you for doing great work! Zoë

  28. Hi Zoe and Jeff! We have the New Artisan Bread, Artisan Flatbreads, Healthy Bread, and Celebration Bread books. We love them and we now bake virtually all of our own bread. As a kid, my mom used to make English Muffin bread all the time, and I really loved it. Do you have an adaptation for the five minutes a day method?

  29. Hi!
    Thank you for your recipes and books; they changed our bread life! My question is about trying to replicate a bread our Wegman’s makes; it has raisins and apple, but the issues is that the ingredients list apple cider and apple juice concentrate. Is there a way to add those ingredients/flavors given the acidic factor of those liquid ingredients?

    Thanks so much for helping replicate this delicious fall bread!

    1. Hi Denise,

      The problem with adding acid ingredients into the mix is that the dough won’t store very well, it just breaks down and loses its strength and structure. If you want to give a try, I’d suggest making a small batch to see how you like it. just replace some of the liquid in the recipe with the cider and concentrate.

      Thanks, Zoë

  30. I have been making your basic 5-minute recipe, and LOVING it a day or so I visited the Asheville (NC) Farmer’s Market and came across some rye flour (dark). I assumed (obviously incorrectly) that I could just substitute rye for white and do everything else the same. Not so. It didn’t rise and didn’t come together as the normal wet dough.

    I still have a pound of the rye flour (coincidentally 6 1/2 cups) left. Any ideas?

    1. Hi Bill,

      Rye flour has very little gluten forming protein, so a dough made with it instead of all-purpose flour will just be a pancake batter. We do have several rye breads in our books, which require a different ratio of water. You can swap about 1/2 cup into a recipe without changing the consistency too much.

      Thanks, Zoë

    1. Thank you for asking Darryl,

      You are welcome to use our image as long as it clearly states the attribution and you link back to the recipe.

      Cheers and Happy holidays! Zoë

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