Ask a Question
Questions? Start with the Search Bar: I’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 the Search Bar on the Home Page. In narrower laptop or desktop displays, it sometimes appears right underneath the 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 posts on the topic, with recipes and answers to many questions.
Another place to look: the FAQs (Frequently Asked Questions) page (there’s 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 I 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 post (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Don’t look for the response in your personal email… Come back here to the site on the page where you posted, to look for the answer.
Questions are answered here on the website within 24 hours, often with a reference to a page number in our books where possible. Please remember that the blog is moderated, so your post may not appear until I’ve read and approved it; this can take 24 hours.
I’d like to make more enriched doughs
I also wondered if there are any recipes for crescent rolls anywhere? I’d really like to be able to make these.
Thank you
There’s a crescent roll recipe on page 91 of The New Artisan Bread in Five Minutes a Day (on Amazon at https://amzn.to/3WKmq9B), or you can type “crescent” into the Search Bar here on the website. Also–the book you’re interested in has “Croissant-esque Rolls,” which give the directions for ordinary crescent rolls, the only difference being that you’d use a non-laminated dough, like my brioche or challah.
In The New Artisan Vread in 5 book, page 24, you mention vented containers. I’m having difficulty finding one. Container I currently use pops the seal when too much gas builds up causing a loud bang I would like to avoid. A vented container would be ideal.
True, but very hard to find. Years ago, I found one at Ikea, but they don’t carry it anymore. Here’s what it looks like:
https://artisanbreadinfive.com/2008/01/18/zoes-bucket-collection-and-the-dough-that-lives-within/ , and also it was only large enough for a half-batch. The easiest solution is just to leave your current container open a crack. Or… just punch a pinhole or small nail-hole in the plastic lid.
Can “00” flour be used in the Master recipe?
Yes, but depending on which brand of “00” you’re using, you’re going to need to adjust the water level– usually less, but it depends on the protein content and the flour’s fineness of grind. Assume you’re making pizza, and the most common brand is Caputo. Is that what you’re using?
I am using Molino Grassi Italian 00 flour. I don’t see the protein percentage listed anywhere on the package but it has 3 g of protein per 30 g of flour.
Because of rounding error (posted numbers are to the nearest whole gram), this doesn’t mean much). My guess is that you’re going to have to decrease the water slightly. Try two tablespoons less for starters, increase as needed so it looks like my usual does in the videos.
I want to make a Baked Bao. I have tried this twice but the bread part hasn’t been right yet. The bread has to be sturdy enough for a savory filling (usually pork or chicken) that has a tiny bit of sauce to it. I’ve tried GF wheat starch bread flour, but that didn’t turn out as the bread was more like a biscuit. I tried this recipe link, but the bread kept falling apart when rising/baking. My buns would have cracks across the top. I’ve made many of the GF bread recipes from your website, so I thought I’d turn to you for a possible recipe that I can use for the bread part of the Baked Bao.
Can you help? This asian girl misses her bao!
First off, apologies, I had to delete the link you included, my webmaster will be upset if I include untested links–it’s a security risk. About Bao… I think you’re going to struggle with sogginess doing a stuffed bread like this using GF dough. They tend to be denser, and the juices and fats given off by the meat will accentuate that. It’s going to take some experimentation. Have you tried this using my basic GF dough, which is in several of my books, or here on the website (two different links here)?
https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video/
Much more in my books, the all-GF one is on Amazon at https://amzn.to/3NSJCNM. Some of the other books have GF as well…
Thank you for the reply. I am not struggling with the bread getting soggy. I am struggling to get the bread to be fluffy and sturdy enough for a filling. The recipe link, which you had to delete, was one of the bread recipes I had tried. and it just wasn’t strong enough for a savory filling. I was hoping you could direct me to a bread recipe in your GF Artisian Bread book that you think would be sturdy enough and give enough rise to have the GF bread be more like… well… bread! I have your book so was hoping you could tell me which recipe (out of the many) that might work. I did look through the book and the only one with a savory filling was a corn recipe and I didn’t want a corn recipe. I wanted a bread based recipe. Should I just try Mix #1 and hope for the best? Just use a “regular” GF bread recipe? I need a sturdy bread and I just haven’t found it yet. I’ve looked at your recipes and I was trying to figure out which one might be best. Any advice?
Got it.
Page 142 is the recipe for “Spicy Pork Buns,” and that’s about the closest to what you describe–but skip the Broa dough. In the book, I say that you can use any lean dough (not those in Chapter 9), but I think the versions that contain egg whites will hold up the best to fillings (see the bottom of page 73). My guess is that the whole-grain versions will have less dough strength (such as it is with GF dough!). One key to success here is to use only a modest amount of meat filling relative to the amount of dough in each bun (see the specifications on page 144, steps 6 and 7). Consider omitting the sauce, just use meat alone to get them the way I think you’re looking for. Or use even less filling than what I call for. And finally– I think part of this is expectations–wheat dough is much stronger than GF dough, and you may find that this just isn’t going to be to your liking if the standard is wheat-based.
Thank you! That gives me a starting point and I’ll keep experimenting. I have baked so many of your loaves (and loved them!) that I was hoping you could get me started in a direction where I’ll be a bit happier with the bread portion.
l have a Ninja pressure cooker/air fryer that does a great loaf out of frozen pizza dough with that convection top.
Can I use the Ninja with the standard recipe or do I need to make changes ?
What about temp ? (I saw your convection oven comment -25F
Well, I’ve never used that device, so I’m not sure. That said, if it worked with a commercial pizza dough, it’ll probably work with my stuff. Everything will depend on whether you start with it frozen or not, so you’ll have to experiment
Do you have a gluten free pizza dough recipe that is also corn free? I have not yet found a good one.
Jill
Do you have my gluten-free book? You can use any of the corn.free doughs… You don’t have to use the specific Pizza dough
Please help this beginner bread baker. I just baked my 3rd Master Loaf from Zoe’s and Jeff’s latest book and my family absolutely loved it as I did. It was only the 4th loaf I have ever baked so I am totally hooked on their method. I just got confused by their various videos. After coming out of the fridge, Zoe folded it about 6 times and then molded it into a ball before putting in the Clocthe which is what I use as well. Jeff, on the other hand dropped all sides of the dough in flour, did not fold it at all and then just molded it into a ball before baking. Both obviously work but is one method better than the other??? Jeff’s method is far less stressful to the dough and much easier since the very sticky ball is no longer a problem. Please respond as I really want to add another full ball of dough to the fridge. Thank you very much
Ken, it’s clear that both methods work. Yes, I think my method is a little easier and quicker, and maybe a little bit more fail safe for people who aren’t professionally trained in dough handling, like Zoe is. Also, as the dough gets older in the bucket, you really want to avoid overhandling, so that’s another reason to go simpler.
My bread is dense.
I tried 2 times, following the recipe to the letter except I am trying with single bread batch, so the “Boule” recipe divided by 4
so
water : 850g / 4 = ~213g
The dough is not very wet. Feel like I need to add more water. Is that because the flour I am using might be different than your ?
Do you have video / picture of how the dough should feel before putting in the fridge ?
Any other advice ?
Yes, there are lots of videos about what the dough should look like, on my YouTube… YouTube.com/breadin5. The likeliest reason for your dry dough is a measuring problem with the flour. Are you using the scoop and sweep method, for which I also have a video on the YouTube? Are you weighing? That’s more accurate. The second likeliest explanation is, yes, a difference in flours. What brand are you using? And is it all purpose flour?
Yes all purpose flour
Ha, yes I see, thanks for the videos, my dough is definitely drier that what is shown.
I weight all ingredients
For flours I am using the following brands
– Wholefoodearth for Rice flour (128.5g)
– TRS Food for sorghum flour (57.3 g)
– yourhealthstore for potato starch and tapioca flour and xanthan (28.3g, 28.3g and 5g)
With it and 213g of water + corresponding quantity of salt + yeast I get a dough that is dry and do not stick and line of separation appears
Ah, you didn’t say you were using my GF Master, so that clarifies (most of my recipes, in most of my books, are based on wheat). As I say in the books, all the GF recipes had to be tested and standardized on a single, US-based brand, because GF recipes are very temperamental to flour changes. So I chose to test with all Bob’s Red Mill flours. When I tried swapping in other flours, the hydration needed to be changed, and it’s impossible to say in which direction–all depends on the flour(s), and I’ve never used yours. That said, given your experience with these flours, you’re going to need more water, and the best way to gauge it is to add additional water until it looks like the dough in this video: https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video/
You should be able to salvage your too-dry dough by adding water. Also, best results for GF are with a stand mixer, though hand-mixing works. Tends to be denser, less-wonderful texture.
I noticed that in your GF Artisan in 5 minutes a day that your recipes use AP flour. I am wondering if using GF bread flour would make a difference.
Wait, are you seeing gluten-free bread flour? I’m not sure what that could mean since bread flour usually means it has more gluten than regular AP…
This set of books changed our lives for the better. Wanted to be making bread, needed a new method and a nudge. Now two years in, virtually all of our bread from your books. You are awesome. Thank you!!!!
Have made one recipe repeatedly for us and family and friends and it gets great reviews. Its the Soft Whole Wheat Sandwich Bread from the Healthy book. Changes to your recipe:
1. Maple Syrup for Honey
2. Whisk dry ingredients together extensively before mixing with wet
3. Longer rise time in bucket 4-5 hours.
4. Longer rise time in pans, 3 hours min.
5. All bobs redmill flours (not a change, just a clarification)
Makes a lighter airier loaf. Great fresh, phenomal toasted, lasts a week without falloff in experience.
These are all great hacks to the recipe, kudos! Partial to maple syrup myself, but I wasn’t sure that that was universal so I didn’t make it a default.
I found your recipe for the Artisan Bread Boule in 5-minutes a day. OMG! I can’t believe it works as described. The reason is that I’ve been seriously working on bread making for a year. So many failures. This recipe works exactly as written. I even bought a container in which to put my weekly dough. My husband loves the bread, great chew. Thank so much, so, so much.
Glad you’re enjoying!
Hello
many thanks for your work! Do any of your books have recipes which include almond flour, flax seed and flour, and other flours good for your health?
Thank you
The updated version of my second book (The New Healthy Bread in Five Minutes a Day) has some, but mostly as a minor ingredient in wheat-flour recipes. If you want something that’s mostly non-wheat flours, check out Peter Reinhart’s book, on Amazon at https://amzn.to/3tNYxPX
How many grams for 6-1/2 cups of flour
2 pounds, or 910 grams. Another approach for the 75% hydration dough that I’m sure you’re asking about is 750 grams water, 1,000 grams of all-purpose flour. Or 24 ounces water, 32 ounces of that flour.
I am using the whole wheat master recipe from the New Healthy book. The dough is turning out good but when we are baking it the outside gets done but the inside does not. What are we doing wrong?
Your oven temp may be off, check it with something like this on Amazon: https://amzn.to/3Zl7Ozg (likely running hot)
Or your dough is too wet, a measuring problem? Go by weight, or if using volume, be sure you’re measuring like I do on this video: https://artisanbreadinfive.com/scoopandsweep. Also, if the flour you’re using has significantly less protein than my testing brands, you may need less water.
I just got the Gluten free Artisan bread book and in order for me to make the Challah recipe Hamotzi, it needs to be at least 51% oat flour. Can I switch the amounts of oat flour with the rice flour? This is for my niece who has celiac. Also, since I’m in Israel (as is she), the brand that you suggested may not be available here. Any suggestions of brands from Israel?
Thanks.
Unfortunately, I’m almost certain that this isn’t going to work. The oat flour is just too heavy to get away with this. At least, not for a lofty, traditional challah. If you try this, it’s going to take a lot of experimentation, including with the degree of hydration, which will certainly change, probably requiring more. What I’d recommend is that you should make it your goal to have a flatbread challah. To get an idea of what I mean by this, put the word “challah” into the Search Bar on my homepage, and scroll through the options. One of them is a flat challah… Consider that shaping technique for your high-oat gluten-free attempt. As for the Israeli flours, I’ve never used them, so I can’t help there–all bets are off. I’d ask my sister-in-law in Modi’in, but she’s not a GF baker. Be safe, my friend.
My family all love your original recipe…I have added a couple of tablespoons of various spices over the course of the past 4-5 years…we all enjoy them sooo much.
I frequently give loaves away….
I would like to add chopped dried cranberries to one of the recipes….is there one in particular that you think would work better than others? I have not tried any of your other recipes….just the original one. Thank you for taking the time to respond.:)
I’d try the challah, maybe the brioche, though, I generally find the latter a bit too rich for my taste. Many versions in my books, or you can put those words into the search bar on the homepage to see versions that are available here on the website
Hello,
Was wondering if you have any tips or recipes for using Kamut flour freshly ground.
Most of the Kamut product are whole grain, so they’ll behave about the way whole wheat flour behaves in my recipes that call for whole wheat. Problem is that the hydration needed in order to form the wet dough that my method depends on– will vary. So you may need to experiment. Also, the gluten is lower than in regular wheat, so it may not hold a shape as well, especially if your dough is too wet.
Can I proof my bread dough in the oven on baking day? If so, do I cover it? Today I am making the gluten free.
Sure, usually the oven light is warm enough, or you can briefly put the heat on, but don’t forget to shut it off almost immediately. Immediately. Another option is to put a pan of hot water under on the bottom. Shelf. Covering is also a decent way to do it, then you don’t have to worry about the humidity
I live in the southern U.S. and primarily buy White Lily flour, as it’s what I grew up with and know how to use in desserts and biscuits. I know the protein content is different in White Lily flour compared to other flours though. Could I combine WL all-purpose flour and WL bread flour to get a flour mixture that would have the right protein content and behave appropriately for the master recipe?
Yes, that’s exactly what I’d suggest, but it’s going to take some experimentation because I don’t know exactly what proportion to use. Maybe try half and half initially. Since you going to be buying a second flour anyway, why don’t you just get some regular all purpose?
I already have both of those, and I’m trying not to add any more varieties of flour to my already squished pantry, ha! Thank you!
In that case, try half and half
If I use a shower cap with a few holes, punched in as a lid to rise my dough. Can I lightly oil the cap to prevent it from sticking?
You probably don’t need to punch the holes, because a shower cap doesn’t make a truly airtight seal. Anyway. Oil should help the cap prevent sticking
New to the GF in 5 minutes a day. I’ve had 2 batches so far. Gumminess isn’t yet resolved even with baking longer on cast iron, reusable parchment or oven shelf. Thoughts?
Bigger issue is bitterness in the loaf. There is a distinct aftertaste that’s bitter and disgusting, not like sourdough. Any thoughts? I’m prepping the GF flour mix and dough as the book recommends. I am NOT using a pizza stone.
Some questions then:
1. Are you making any substitutions, or leaving anything out of the recipes?
2. Which flour mixture are you using?
3. How are you measuring the flours? By weight or by volume?
4. What brand of flour are you using? These were tested with Bob’s Red Mill flour, and using other brands could make the dough way too wet or way too dry.
5. Have you tested your oven temperature with a thermometer?
Finally, which book are you using, and recipe from? What page number? GF recipes appear in several of my books.
Ah, very good questions and thank you for responding.
1. No substitutions
2. I’m using GF Mixture #1, page 60 of Gluten-Free Artisan Bread in Five Minute a Day, then The Master Recipe (Boule) on page 64.
3. I measure by weight.
4. King Arthur and Nuts.com flours. I will switch to Bob’s Red Mill. Ordering right now.
5. Oven temp is spot on.
I’m using Gluten-Free Artisan Bread in Five Minute a Day (genius).
Well, the big thing is the flowers, but I have to admit I’m concerned that you don’t like the flavor. I don’t know of any problems with flavor regarding the two flowers you’re using now. But swapping out flowers may be changing the moisture level requirement. So much that something’s going on in the baking.
Hi! I am wanting to make bagels but i cannot find any NON-diastolic malt powder in larger quantiles. Can i substitute diastolic malt powder, and if so, how much should i use for the recipe on page 198 of your NEW Artisan Bread in 5 book…
Boy, I wish I hadn’t written it that way. It doesn’t matter which kind of powder you use, sorry about that…
So just use the same amount of Diastolic malt powder?
Yep!
Is there a vegan substitute for eggs in the gluten free bread recipes?
No, but there are egg-free versions of the recipe
I just recently bought your “The New HealthyBread in Five Minutes a Day cookbook. I have tried twice now to make the Variation: 100% Whole Wheat Master Recipe using fresh milled Einkorn flour. The only problem I am having is that it rises great I the first two hours and the refrigerator. However, when I put it into loaves it does not rise and I am also not getting oven spring. I have let it rise for up to four hours before baking it but it still does not rise. Not sure why this is happening? Please give me your thoughts.
I did check my yeast and that is definitely not the problem. I did add 2 Tbsp of honey and 2 Tbsp. of olive oil and then added water to fill the cup as instructed so don’t think that should be the problem. I measured using the scoop and level method for measuring the flour.
The problem is that fresh milled einkorn is going to behave unpredictably and will absorb water at very different rates than commercial einkhorn with which I tested. You’re going to have to experiment. Best guess is that it’s either too wet…. Or too dry.
My oven is not working well and I was wondering if you have instructions for baking bread in a toaster oven or air fryer type of device? I have a Cuisanart and it has a “baking” setting.
Thanks in advance for any info. I’m currently unemployed so oven repair is going to have to wait. 🙁
I’ve baked in a toaster oven and a crock pot but not an air fryer. The toaster oven gives a decent (but not great) result, especially if you use a small baking stone in it, like this one: https://amzn.to/3KJD3hs. The air fryer might work about like a crock pot, but I can’t be sure of that–be sure to follow the manufacturers safety instructions. Here’s a post about the crock pot: https://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker/
I enjoyed reading the comments and am interested in your book. Before I purchase your book, does your method for bread dough work similar for sweet dough? I would like to make larger batches of sweet dough but not sure it would work. Thanks for your reply.
It does, but the dough can’t be stored for quite so long. 5 days Max, or else freeze it. I have recipes for challah and brioche which are the basis for the sweet recipes.
Do you have a recipe for Shokupan (Japanese milk bread?)
I don’t know if it qualifies as the Japanese version of milk bread, but I do have a recipe for milk bread in Holiday and Celebration Bread in 5 Minutes a Day… You can click on the link for the book image on my homepage for details.
We love the buttermilk bread recipe but it is a little “tangy”. Is it possible to sub in yogurt thinned with a bit of milk
or something else for the buttermilk?
Absolutely, you can. Thin the yogurt enough so it’s the consistency of the buttermilk. You may still find it tangy, if so, just use 100% milk (probably less though, maybe 20% less?)
Do you have a video showing your technique for pulling & folding the dough ( just removed from the refrigerator) ? It’a very dificult when the dough is still pretty wet & difficult to handle.
I show the “gluten-cloaking” step on a number of YouTube videos (@BreadIn5). Have you visited there? I wouldn’t call it pulling and folding…
Thank you. I went on your you tube video last night but I did not succeed in conquering the technique. I will try again.
Any chance your dough is just too wet? How are you measuring the water and flour? Weights are best, but if you’re using cup measures, see my video on that at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method/
Hi! Sorry for the long post…. I just bought a grain mill and am buying hard white wheat berries (and soft white wheat berries.) I am doing this so that I can store the what berries long term. I really don’t want to have to buy Vital Wheat Gluten.
I plan to sift the hard white wheat flour after milling the berries to remove hulls and try to reduce the denseness of loaves that I bake since I am looking for a soft loaf rather than traditional, dense whole wheat bread. I have a few questions about this.
1. Will the master recipe work with fresh milled hard white wheat berries (sifted)? If not, what should i do to try to make my loaves softer and lighter? I don’t want to have to rely on having store-bought AP or bread flour.
2. Should I mix the sifted hard white wheat flour with some sifted soft wheat flour, and if so, in what ratio?
3. If none of the above work, how can I use my sifted, home-milled wheat berry flour to get lighter loaves than traditional, heavy whole wheat bread?
Thank you, ☺☺
Andrea
It’s difficult to get a soft WW loaf rather than the traditional dense WW, especially with home-ground flours done on home equipment (as opposed to industrial equipment; see my post on this where I used a local mill’s product, at http://www.artisanbreadinfive.com/?p=1165). On top of that, the soft 100% WW loaves from the supermarket rely on dough conditioners, which I don’t use and don’t know where to acquire. And most importantly, you can’t just swap in whole wheat flour for white flour in the white-flour recipe here on my website. You need to increase the water significantly, a quarter to a half cup extra, but this is an estimate and is dependent on the nature of the wheat berries you’re using. Answers to your questions:
1. Yes, it’ll work, but you’re still going to retain significant bran, and you won’t get the soft result you’re looking for.
2. I don’t think that’ll work. “Soft” means less gluten, which is what lightens the loaves.
3. How about smaller, shorter loaves– the tall sandwich loaves (which is what I’m guessing you’re after) become denser because of the weight of the crumb vertically stacking. Or even pita bread (see https://artisanbreadinfive.com/2009/02/13/fresh-pita-the-fastest-bread-in-the-land/), which is the “shortest” bread of all.
4. Add some fat– any kind, to replace some of the water, like a quarter-cup
5. Finally, which of my books are you working from?
I love trying to make these loaves work. I agree weighing is best. However if I weigh using what the flour manufacture states a 1/4 cup is 30 grams. I get no where near what the book says. If I use the book measurement then it is toooooo stiff. I love King Arthur, but had same issue with Kroger organic which was lower in protein. Help -lease. What measures should I use?
Which recipe, which of my books? Actually if you can tell me the exact page number, that’s helpful. Or which recipe here on the website…
can i incorporate rye flour into my existing artisan dough or do ihave to mix more yeast and salt?
It all depends on how much additional flour you’re talking about. Technically speaking, you’d have to proportionally increase water, salt, and yeast. The question can’t be answered without knowing how much you’re talking about, but you can just do the arithmetic. That said, there’s a limit to how much eye you can add before adjusting the recipe. Rye behaves differently than white wheat flour.
What room temperature range is considered “cold” for extending the rising time? Is there a rule of thumb to extend rising time by – for example – 15 minutes for every degree below XX(75?) (We live in a temperate rainforest, very humid, and my kitchen is at 69 degrees Fahrenheit as of this writing but it ranges from 65 to 75 usually.) Thank you, love this method, it has revolutionized my cooking living in a rural area without a bakery!
Well, there’s no specific rule of thumb. If it’s 65 though, my best guess is that you’ll need 20% more rising time. Compared with 72, let’s say. I have to admit, that’s just a guess
In the introduction to “The New Artisan Bread in Five Minutes a Day” it says “it takes on sourdough notes reminiscent of the great European and American natural starters.” Is there any way to prevent this? My family and I dislike that sour tang intensely.
(FYI I use a laptop with an external monitor, and cannot find a Search Bar anywhere.)
Thank you for your kind attention.
Yes, just don’t store the dough–only use it on the day it was mixed, and make a smaller amount of dough. If you want to stick with the large-batch idea, just freeze the dough in loaf-sized portions and defrost fully before using (instructions on that in the book).
I just mixed up the bread dough in the master recipe in your new Artisan Bread in 5 Minutes a Day, but I failed to add the herbs I intended to add. Can I add them when shaping the loaf or should I forget it for this batch?
You can still add it, take a look at my post on this at https://artisanbreadinfive.com/2008/11/19/thanksgiving-cranberry-corn-bread-from-stored-no-knead-dough-and-announcing-a-winner-of-the-book-giveaway/