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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, Which we will do, right here on the website either right under your question, or a few down if a lot of people had the same question. Don’t look for the response in your personal email… Come back here to the side on the page where you posted, to look for our answer.
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.
I forgot to put my dough in the refrigerator, so it was out on the counter for about 15 hours. If I put in the fridge is it still good?
Yes, it should be fine, though it’s refrigerator life maybe a bit shortened before it gets too sour
The book is no longer on sale on Amazon as listed on your landing page.
I am trying some recipes first to see if I will use this enough to buy a copy. Very interesting idea, and looks delicious.
Definitely still on Amazon, at this link: http://amzn.to/17Rw23Y Can you provide more detail on which link isn’t working for you?
I’m new to baking (and baking breads in general) but I was wondering if any of the equipment can be swapped for a bread maker?
You can mix the dough, at least a half-recipe of our big batches–for sure. As to whether our wet dough bakes well in there, it may not–the closed environment may not allow the moisture to dissipate.
I have used my King Arthur clay baker for a few recipes from The Best of Artisan Bread. I use the cover of the baker for 20 minutes and uncover for 10 minutes – I’m getting some pretty fabulous bread. I would like to try Buttermilk Cinnamon-Raisin (pg. 143) in the same way, but the instructions don’t include baking with a pizza stone or using steam. How should I adjust that recipe to the clay baker? Thanks!
No need for any adjustments, but what you may find is that the cover (which concentrates steam) doesn’t make much difference for this recipe, where the buttermilk softens the crust and prevents that crackly effect. Worth a try though.
Hi there,
In the Peppery Pumpkin and Olive Oil Loaf recipe in the cookbook: The Best of Artisan Bread in Five Minutes A Day the cup measurements and weights for the flours look off to me. Below is the chart that is in the recipe.
Whole wheat flour 33⁄4 cups 17 ounces 485 grams
All-purpose flour 31⁄2 cups 1 pound, 11⁄2 ounces 495 grams
Whole wheat has a larger cup amount but smaller weight amounts. Is this correct? Or should the weight amounts be swapped? Meaning: the whole wheat would switch to 1 pound, 11/2 oz. and 495 grams and All purpose switch to 17 oz. and 485 grams.
Hope this makes sense! Thanks for your help.
Madalyn: The recipe’s correct as written, because whole wheat flour is less dense than all-purpose white flour. For the volume, make sure you use the scoop-and-sweep method as in this video I made: https://artisanbreadinfive.com/scoopandsweep
I am throwing a party, and doing finger sandwiches, so I want to make 4 different loaves of bread from your books @ 2 loaves per. Total 8 loaves!! So… can I make them all 1or 2 days prior, put them in bags after cooling, without slicing them, and will they still be fresh when I cut into them on party day? AHHHHMAZING TECHNIQUE AND BOOKS BTW!!! Love everything I try, and even made up my own recipe with an extra sharp cheddar and pickled jalapeño bread! To die for!!!
Amy, thanks so much for the kind words! They’ll be “OK,” is all I can say. The crust won’t be great, but the flavor will be good.
Thank you for getting back to me so quickly! I thought I’d test it myself after I wrote this inquiry, so yesterday I baked up the deli rye, and it was still awesome today!! And my husband and I could not stand to not cut into it, so it was even sliced and was still wonderfully fresh and had the perfect amount of chew. I did bake it in a loaf pan though, as I need everything to be uniform in size, and I am cutting off the crusts anyhow. Just letting others know, in case they too want to throw a finger sandwich party with all of your awesome bread recipe’s! I’ll be making the pumpernickel, deli rye, buttermilk, soft wheat, and maple oat!! Just awesome and thank you for sharing your passion and discovery!!!
I have been baking BreadIn5 for several months and the bread is delicious. But I think I’m not getting enough of the oven spring. My electric oven is older and I plan to replace it. Is there a brand or type of baking oven that I should consider to improve the oven spring/steam? Thanks, Maureen
Hi Maureen,
Most electric ovens will bake well. The one thing that makes the biggest difference is to have an independent oven thermometer, so you know the oven is baking at the true temperature.
Cheers, Zoë
I want to freeze the finished gluten free products from the GF cookbook. What is the best way?
Hi Julie,
We suggest letting the bread cool completely and then freeze it in a plastic ziplock bag. You can also slice it first, so you can just take out a slice when you need it.
Thanks, Zoë