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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.
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Have you tried making Struan bread with your method? I’m wondering, especially, if the dough will keep in the refrigerator for a few days.
We haven’t specifically– this loaf has many whole grains and probably would have a tendency to be heavy with storage. Might be worth a try, especially if you increase the gluten with vital wheat gluten. You could start with the master recipe in our book “The New Healthy Bread in Five Minutes a Day” (BreadIn5.com/healthy), and experiment from there.
Is the GF Brotchen cooked at 350 or 450? Sorry Ti be obtuse
450F is good!
Hello,
On the cover of The New Artisan Bread is a loaf I want to make.
I have spent about an hour searching for the recipe and technique to no avail.
Could you please direct me to the recipe and directions for that loaf.
Thank you.
It’s the basic recipe in chapter 5 of the book that you have, the one you’re talking about! If you haven’t yet gotten the book, an abbreviated version is here: http://www.artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated …but there’s much more in the book.
OMG sorry but I cant look at all the answers from 2007!!
I’ll keep it simple. I am a new baker and lacking confidence and skill.
First ? When you add the salt and yeast to the water…do you stir and dissolve them?
Second ?…is there a video that shows how to roll out the dough for a baguette? It was hard for me to visualize your instructions.
Thanks!! So happy I finally bought the book!! (though I was convince I had to use bread flour for my breads)
Our recipes are very forgiving, and you don’t have to worry about whether the yeast and salt are completely dissolved. In fact if you like you can just add the yeast to the flour and whisk it in and then you don’t have to worry about this at all. If you want the rise to start quicker then make sure the yeast is completely dissolved, by using a whisk or a fork.
oopss and I forgot to add…
I have a non stick scalloped pan for baguettes (3). Can the dough rise in that pan? Can the bread be baked in that pan? Can that pan sit on the baking stone? Or does the baguette need to be bake on the stone itself?
thanks again!
Betsy
Yes to all of the above! And it can bake right in that pan, and it doesn’t matter whether or not you use the baking stone, though it can be nice to even out the heat with one.
Loved original book “Healthy Bread in five minutes a day, (Lost in fire)
Just bought “The New Healthy Bread in Five minutes a day”,
First recipe we tried, pg 371 Whole Wheat Banana Bread, The dough was way too dry. After reviewing other recipes it seem there should be more liquid.
Question: Is the recipe on pg 371 correct?
That book’s been out since 2016, and if there’s a problem with a recipe will usually hear about it on this website and update the corrections page. That hasn’t happened. We do test everything and so my first question is did you bake the dough and see how it came out?
I have tried the dough a couple of times now without success. When I pull the dough out of the refrigerator after a couple of days there is no elasticity in the dough. It is just a complete sticky, wet unworkable blob. I live in South Carolina and the humidity is high so didn’t know if that had any effect on the dough. Any suggestions?
are you using a low-protein flour like White Lilly? Are you measuring with spoon-and-sweep rather than scoop-and-sweep? Which of our recipes are you using, from which of the books and page number?
I was using Gold Medal All Purpose flour that I weighed out after my first try with measuring by measuring cups. Recipe was from The New Artisan Bread in Five Minutes a Day page 53. I tried using a little less water, but that didn’t help. So my next attempt would be to add more flour.
OK, so you’re weighing, and using the very same flour that we tested with, so I’m at a bit of a loss. If you’re an experienced traditional-dough baker, our stuff is going to seem wet to you, no doubt about it. You could try weighing the water, which is even more accurate than measuring cups, but I’m guessing it’s a problem of expectations. That said, if you just can’t get it to work, increase the flour by a couple of tablespoons.
page 74 of gluten free bread in 5 minutes talks about the whole grain gluten free flour recipe. this is what I have been looking for. I can’t find the bread recipe for this flor mixture. the book does state I can find recipes on the website but I am having trouble locating it. I was wondering if I could get some guidance. thank you for your time and help. 🙂
The whole grain recipe, which we call mixture number 2, is on page 62 of that book (click on the book image above, which will take you to the Amazon page with that book).
Hello – I received your GF book for a Christmas present… we’re looking forward to trying it out! In advance, I went looking for some of the videos you “promised” in the book; I found a few links from 2014 news segments, but not a single one was available for viewing. Am I missing something? Can you offer some more recent videos, or updated links? Thanks!!!
Start with this: https://artisanbreadinfive.com/Gluten-Free-Video
Thanks! I did manage to find that video on my own… I was hoping for more of the “recipes, photos, videos, and instructional material” at GFBreadIn5.com, promised on just about every page of your book. That URL just forwards to your main “gluten” site… but you already knew that! I guess I’ll just dive in…
Hi Matt,
Is there a GF recipe in particular you are having issues with or just trying to get some pointers going into it? Happy to help! If you haven’t seen this post yet, I think it is helpful: https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/ if you can eat eggs, I find they really make a difference in the results with gluten-free bread.
Enjoy all the bread! Zoë
Can you bake this in an air fryer?
What are you trying to bake, from which of our books, and what recipe and page number?
New healthy bread, whole wheat brioche, page 343.
Thanks for the quick response!
Barbara, we haven’t tested in an air fryer, but to my surprise, Google-searching suggests people are doing it. I’m not impressed with the look of the results, but you often can’t tell, and I wouldn’t have thought bread could be baked in a crock pot, but it can (see https://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker/), so it could be worth a try. That said, you might first want to try a more straightforward bread, like our Master recipe.
I’m looking for a in-5 recipe which I can adapt to make Latvian pīrāgī. They are normally made with a typical yeast dough of the rise/punch down type.
(2 pkg yeast, 1T sweetener, 1cup water, 2cups milk, 1t salt, 1stick butter, ~5 cups flour). The finished dough is rolled out to about 1/8” thick, cut into 3” circles, 1T of filling put in and folded then baked. The bread is somewhat dense unlike a dinner roll or challah.
Perhaps you have a recipe which will approximate the type made with the above ingredient comb.
Do, which of our books are you working from? I’m not familiar with that style.
Hi Jeff,
I have tried to bake the healthy rye and pumpernickel loaves from the healthy bread book ,kindle edition updated and revised. I can’t get a free form loaf to rise I get spread. I have settled for using a 4×8 loaf pan. The bread tastes good but it seems a little gummy and there is a dense line at the bottom. I am using Sir Lancelot from KAF. I am weighing all ingredients. I use 1250 g of dough, proof for 1.75 – 2 hours. I bake in a 450 f oven for 30 minutes in the pan then I turn it out and finish till temp is 200 F internal. I would love to free form a traditional loaf. I have tried it an oval French oven it did not rise the way I had hoped. Any help will be appreciated.
Drew: Sir Lancelot is a very high-protein flour (14%), and we tested with typical supermarket flours, which are 10% or 11% protein. That throws everything off–with our hydration, and probably explains the results you’re getting. My recommendation: try the recipe again, with typical supermarket flours. Also, be sure you are “gluten-cloaking” the loaf before setting it down to rest, see video at Breadin5.com/GlutenCloak
I do cloak but it is not as smooth as when I use master. I hesitate to use more water. If I use sir lancelot should I skip vital gluten or add more water?
Drew: Great question, I think this may take experimentation. You could try both approaches, but given the protein load in SL, I’d try skipping the VWG first. Here’s the confusing part–usually a high gluten load will help hold a shape, so I’m not sure what’s going on.
I realized that I did not buy cornmeal for the pizza/ flatbread dough recipe in the Gluten-Free book (page 172). What could be substituted for cornmeal in this recipe? Or any chance it could be left out? I just want to make a half batch of the dough for pizza. The only thing I have that is similar in texture is golden flaxseed meal. Could that be used?
Thanks!
Kristin: we found that gluten-free recipes are finicky–any changes we contemplated meant lots and lots of testing and re-testing. We didn’t do that with a cornmeal swap in this particular recipe. Better bet would be to do a GF pizza with our standard Chapter 5 dough, using the egg-white variation on page 73.
I’ve made your master recipe EXACTLY per your instructions. Flour (recently purchased), water, Morton Kosher salt and active dry yeast. All measured and weighed down to the ounce. I did not get the initial rise – after 2 1/2 hours it only went up to the 4L mark of the tub that you pictured in your Master recipe. Plus, it wasn’t a wet dough, but rather dry, but sticky. When I pulled a pound of it out of the bucket after refrigeration overbite, it did stretch, but certainly not sticky, but rather dry. I used Gold Medal Flour (no extra protein). I had a recently purchased jar of active dry yeast in the refrigerator (used a couple of times). Should I have had to bring the yeast to room temperature before I mixed with salt? My salt was older (not sure how old), would that make a difference? The temperature in my home is setoff 72 and in the winter it is colder, thus I allowed extra rise for the first initial (2-hour) rise. I do not know why my dough didn’t rise like you pictured and it is dry. The measurements were EXACT. Please advise.
Marlae: which of our “Master” recipes are you working from, we have many! Which of our books, and page number, are you asking about?
I purchased your new updated book ( through Amazon). Wondering if you have a recipe for Cuban bread as I didn’t see one in the book? Also checked your website.
Master recipe is turning out very well (and quite possibly close to Cuban bread).
Thanks,
Steve Miller
Steve: Your note gave me a smile, because the first bread I ever made was James Beard’s “Cuban” Bread, from his 1981 book “Beard on Bread” (https://amzn.to/350AmDx). Actually, he called it “French-Style” bread, but then in the recipe-intro he says it’s not really French, it should be called “continental,” because, he says, it’s similar to the bread in Italy, Spain, and Portugal, but is also called “Cuban Bread.” And then he doesn’t define any of these! It’s basically a white dough, and I don’t have a real definition here either. I’ve had Cuban bread in famous Cuban bakeries in South Florida, so was probably authentic… and I’d say it’s basically a torpedo-shaped white loaf, baked freeform. Our Master is basically the same idea, when you bake it as a baguette. But I have some suspicion that the real deal has a little lard in it. Have fun with it…
I made Limpa for dinner tonight. Scooped dough, made a ball and let it rest for 90 minutes or so. Scored and baked for 40 minutes. When I sliced, it was RAW inside!
I cut some slices and put them on their sides in a 450 oven, along with the unsliced half loaf. After 25 minutes, it was still raw…like paste. I’ve never had this happen before with years of bread making. What wen wrong??? Thanks!
Hi Anne,
This is such a mystery, especially if you’ve baked it with success in the past. My typical response is to check the oven temperature with an oven thermometer and to make sure the loaf is cooled completely before cutting into it, but since you have experience with our method, you’d already have done this. Was the dough overly wet? Any other details that may help me figure out the issue?
Thanks, Zoë
Hi I love your books. I have been baking bread with your recipes for over 7 years. I am getting a professional convection oven and read Jeff uses one (in your FAQ). I would appreciate any insight on what type of convection oven is best for bread as there are different types of ovens
Thank you
Jackie
Jackie: my convection oven is circa 1993, so it’s relatively primative, with a single fan element at the back of the oven. As such, the “wind” comes from one place, and tends to brown the loaf unevenly. That said, I’ve found it useful when I’m having a hard time getting a loaf to brown, and so I use it selectively, in that situation. We didn’t test with convection because most of our readers don’t have one.
That said, a modern convection oven probably has multiple fans that more evenly apply moving air to the crust (which browns, and also speeds baking overall). So it may be worth experimenting with convection as your go-to method. You’ll most likely have to decrease baking time. 10%? 15% I’m not sure…
I thought I had tapioca flour, but I only had cassava flour. Is that a tolerable substitute? I’m assuming I will need to add more liquid since it has more fiber, but otherwise is it OK?
Hi Sara,
I have found that each of the flours have their own taste, texture and reaction to water, so I recommend making a small batch if you are using a flour I haven’t recommended and make sure you are happy with the results. I have not used cassava in our breads, but it isn’t a starch, like tapioca, so it will probably change the texture of the dough and bread.
Thanks, Zoë
Hi, I just started using your master recipe. I had a question regarding the bread scoring knife. Does it matter if it is a curved or straight razor? My home serrated knife does not score well.
Thanks
Hi Deb,
The most important thing is that the knife be very sharp, so it doesn’t drag through the dough. Here is a video on scoring: https://artisanbreadinfive.com/2015/08/31/how-to-slash-dough-video/
Thanks, Zoë
Thanks Zoe, any particular lame knife that you recommend?
Hi Deb,
They all use razor blades, so it doesn’t much matter which handle you choose. I sometimes just use the razor with no handle at all. Be sure to change the blade often.
Thanks! Zoë
I have the AB in 5 and love it! Been working my way through the book and I see all the recipes pretty much call for an initial 2 hour bulk rise at room temperature and then a 40 to 90 minute rest post shaping. My question: is there any danger of overproofing the dough in either of these two stages if the dough were “forgotten” and went way longer than these given times? In other words, how long is too long to rise/rest with your method?
Hi Janel,
The danger of over proofing would come on the second rise. If the dough rises too much, it will collapse when baking. The time that takes depends on the dough and the ambient temperature of the room it is rising in. The dough should be soft and slightly giggly, but still have some tension in the dough when it is proofed. If it looks like it is becoming slack, then it may have over proofed.
Thanks, Zoë
Can I substitute a “00” flour for breads and pizza and if so, what the other adjustments?
Hi Sue,
Yes, you sure can. You may need a couple extra tablespoons of water to get the right consistency in the dough.
Thanks, Zoë
I’m interested in making a yeast banana bread. Wondering if you’ve tried this, or if you think one of your recipes could be easily adapted. I use your New Artisan book all the time!
Hi Catherine,
You’re in luck, we actually have a whole wheat banana bread in our Healthy Bread book on page 371.
Cheers, Zoe
Hello! Many thanks for your wonderful bread books! I have a question regarding the bagel recipe on page 122 of your first book—the question wasn’t answered in the FAQ section. I would like to try adding raisins to these bagels but am unsure where in the process before baking to add them. Thanks for your help!
Hi Sharon,
You can either mix them in when you are making the dough or fold them into dough you already have made up. Here is a post that will help if you go with adding them to your refrigerated dough: https://artisanbreadinfive.com/2008/11/19/thanksgiving-cranberry-corn-bread-from-stored-no-knead-dough-and-announcing-a-winner-of-the-book-giveaway/
Thanks, Zoë
Hi Zoë,
Thanks so much for your reply—can’t wait to try the bagels with the raisins! I experienced a couple days ago and did Italian seasoning/Parmesan cheese as a topping, and a cinnamon/raw sugar combination for another—perfection! Thanks for a fantastic recipe that is so versatile.
Hi Sharon,
Those sound incredible!
Cheers, Zoë
Hi,
I have loved making loafs from the master recipe so far since I started a few months ago. But I find that every time I try to make a large one, the bottom middle part remains doughy and undercooked, even though the top already looks cooked with a deep brown color. I have double checked the oven temperature to be at 450F. should I try turning the temperature down at the end and cook longer?
Wei
Hi Wei,
Are you letting the dough rest longer before baking and baking it longer? Here is a post that may help: https://artisanbreadinfive.com/2012/03/20/how-to-make-a-2-pound-loaf/
Thanks, Zoë
Jeff, Zoe,
I would like to know your opinion/recommendation for determining when a bread is completely baked by measuring the internal temperature with an instant read thermometer. For example will a bead made with the master recipe be “done” when the temperature reaches 190 degrees F ?
Hi Alan,
Due to the high moisture of our dough, you’ll want a higher internal temperature. Here is a post that will give the range: https://artisanbreadinfive.com/2010/05/17/underbaked-not-baked-through-to-the-center-what-am-i-doing-wrong/
Thanks, Zoë
Thanx Zoe, We have a 3 year old Whirlpool stove/oven and the temperature varies more than 30 degrees during baking. I expect a lot of kitchen ovens do the same so it seems measuring internal temps is a very reliable method of determining when baking is complete. I measured oven temperature variabliity with an I Grill with the probe hanging from the middle oven rack. Your post was very helpful as always
Alan
Hi Alan,
So glad it was helpful. I’ve had ovens with the same issue, so I think you are absolutely right!
Enjoy, Zoë
I am working with a 6 qt polypropylene pail. What size hole should I drill in the lid to provide proper ventilation?
Thank you
Hi Jim,
About 1/16 of an inch will work without drying out the dough. It really can be tiny.
Thanks, Zoë
Hi!
I have my heart on making your Ten-Grain bread recipe from the Healthy Bread book. However, I am having problems finding one of the ingredients (Ten grain Hot Cereal (Bob’s Red Mill Brand) without paying a huge markup. Do you have suggestions for a substitute?
Thank you in advance.
Jonathan
Hi Jonathan,
I’ve since made it with other products that are similar, like a 5 or 8 grain cereal that I’ve found at the co-op. Anything with whole grains like that seem to absorb water similarly, just make sure it is a blend of grains. You may want to start with a half batch, just to make sure you like the results.
Thanks, Zoë
Hi,
In your GF book, it points of a website GFBreadin5.com and I can’t find it anywhere. Did the address change?
Thank you!
Hi Di,
All web addresses lead here, so you found it. Were you looking for something in particular?
Thanks, Zoe
Hi,
I am reading the directions for the GF European Peasant Bread (light whole grain). I am confused by the recipe. Am I using a combination of mixture #1 and #2 for the recipe or am I choosing to use one or the other?
Thank you!
Hi Di,
For that recipe, you will use both mixtures, to create a combination that is basically white and whole grain flours.
Thanks, Zoë
Can the Hawaiian Buns Recipe found online be made with the Gluten Free dough? I purchased 2 of your Gluten Free books for myself and my daughter but it doesn’t have this recipe included and I would like to try it if that’s an option. Does the GF book have all the recipes that are included in chapters of your previous books? Do you have any other recipes or social media feeds that focus on your gluten-free breads that I could follow?
I am not a skilled baker but have been very successful in using the recipes from your GF book. My family is impressed and enjoying the fruits of my labor.
Hi Monica,
I’m so glad you are enjoying the GF breads. We don’t have a GF version of the Hawaiian Buns on the site. Translating recipes to GF can be a bit of a challenge, since adding anything new to the dough can result in a gummy or overly dense bread. If you end up experimenting with any of our doughs, I suggest starting with a small batch to make sure you like the results.
Cheers, Zoë
Hello!
Thank you very much for your recipes!
I have a question about your panettone recipe from the recipe post “Panettone – The Sweet, Fruit Studded Christmas Bread!”. When I first combined the wet with the dry, the mixture was incredibly WET. I got afraid and added a couple of handfuls of flour. Once the breast “set”, it seemed too dense. It rose nicely, then I refrigerated it. It rose again in the refrigerator. I split the recipe into 4 and it made 4 lovely panettone. I wonder what might have happened had I just followed your recipe. Can you please tell me if it is a very wet dough that will come together nicely in the end?
Thank you so much. I was so happy with your recipe-it looks and smells delicious! (Haven’t tasted it yet-still cooling;)
Have a wonderful weekend!
Vicki Toner
Hi Vicki,
If you enjoyed the bread as it was, then stick with your modifications. Our dough is wet when you mix it because you are adding melted butter. Once the dough is refrigerated the butter hardens and the dough becomes more solid and easy to work with.
Enjoy, Zoë
Help! I screwed up. I was making the gluten-free all-purpose blend, and I was distracted and accidentally added 40 grams of yeast along with 40 grams of xanthan. :-(. I was going to make the Master Recipe dough for the boule, but I don’t know how much more yeast to add (or not add!!). Any suggestions?
Hi Bonnie,
You added yeast to the flour mixture? I would suggest you add half the yeast the recipe calls for and see what happens. It may take just a wee bit of extra time to rise, but that’s fine. I would also recommend you start off making a half batch of dough, so you can see if you are happy with the results and make adjustments the next time.
Thanks, Zoë
Thanks! It’s worth a try. I really don’t want to throw out all of those ingredients!
I’ve been using the original `Master’ and ‘Peasant’ loaves recipes for about 9 months now and have been generally more than pleased with the results. With Covid and isolation I have been buying Rogers all purpose flour at Costco (Canada) in the 50lb bags. What I’ve noticed is with this change is my dough is much wetter, and even following the instructions for handling and shaping, this dough is impossibly sticky. I mean, when I watch your video, your dough is not as wet as mine so I’d like to consider either lowering the amount of water or adding a bit more flour in the initial incorporation. The other issue that I find with this current mix is the scoring never comes out like I was expecting – but I think that this may be as much my lack of talent as the hydration level 🙂
Hi Dan,
It is very possible the new flour has a lower protein content, so it absorbs less water and has less structure. You can just add a bit more flour until you get the results you are happy with. Until you find that ratio, I would suggest making half batches.
Enjoy, Zoë
Hello ,
I was wondering why I need to heat up the stone when making focaccia. Do I need to have a stone ?
Also , I don’t really have a good baking pan that is round but I can use my Le Creuset …
Pleaes advise..
Hi Jan,
You don’t have to use a stone when using a pan. The stone just conducts heat well and helps the oven maintain a constant temperature, so it helps create an even bake. You can use a pie plate or a Dutch oven to bake in as well.
Thanks, Zoë
I am new- doc gave me the GF sentence 2 days ago. I have your great book GF Artisan Beads.
Questions : (1) Do you sell 4.5# bags of Mixture #1. Sure would save a lot of work for me (I am 80) (2) D you sell the Clay Baker for Boule’s, so that I don’t need external steam. (3) Do you sell the Baguette Pan. (4) will small aluminum roasting tray be ok for the boiling water when steam baking the baguettes.
Kind Regards – Patrick
Hi Patrick,
I’m glad you found our book and hope you enjoy all the bread! We do not sell anything retail, but you can find all of the flours and equipment in our Amazon store, which is located on the side margin of the website.
Thanks, Zoë
Sorry – Patrick Ager again. couple more questions: (5) I have a Kichenaid mixer with the paddle you show, with 4.5 quart bowl. Is that adequate, or will I have to make half-batches.
(6) Must the mix stay in the bowl, or can it be transferred to a plastic container,as you show in the hand mixing process.
Thanks again!! Pat Ager.
Hi Patrick,
You can use your mixer with the paddle, that will be great. You will want to transfer it after it is fully mixed.
Enjoy, Zoë
Hello! Absolutely loving the New Artisan Bread book. So far I’ve only done the master recipe boule loaf…yum! I have about 2-3 tbsps of dough left in my dough bucket that I would like to use for the “lazy sourdough” shortcut mentioned on p62, but I am a little confused how much water to add: the standard 3 cups for another master recipe batch or a little extra to water down my “old” dough?
Hi Jamie,
So glad you are enjoying the bread. Just dump the regular recipe right on top of the leftover dough and mix as usual.
Enjoy! Zoë