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.

6,618 thoughts to “Ask a Question”

  1. Hi, i am reading the “gluten-free artisan bread in 5 minutes a day” book, love the amount of recipe and details. Great job!

    Git some questions about it.
    many recipe ask for high temperature (more than 200c, even 288c)
    My oven can only reach 200c
    It has a fan option though

    Do your recipes conside fan is on? Or do they consider oven to be gas oven?

    Is it ok to go with lower temp for longer even for pizza (288c)

    I am considering getting another oven as it is getting old anyway. Wondering if a gas oven would be better?

    Thanks

    1. I’ll start with your last question: I think electric does a better job for bread, and have been using electric, with or without convection, since 1990. Gas ovens vent out air, which prevents concentration of the steam (which is important only for the lean doughs, making it more likely that you’ll get a crisp crust).

      When you say “fan on,” I assume you mean the convection function. In general, convection gives you a browner, crisper crust, but sometimes that goes too far– over-browning the outside before the inside is fully baked. For the book, recipes were tested without convection since not everyone has that. You’ll have to experiment with your oven.

      If your oven only gets to 200 Celsius, that’s 392 F, which is lower than what I tested with for the lean doughs, but it’s probably just a matter of baking longer. Or adding convection, which to some extent boosts the effective heat delivery.

      With pizza, yes, it’ll work– just bake it longer. The result will probably be a softer crust, but you’ll enjoy it I’m sure!

      1. Thanks for the quick reply!

        Getting ready to try my first GF bread 🙂

        One thing I would like to do before trying with a big batch is trying just one bread with a first small dough (just for one bread). The book says the dough is ready after 2 hours so I guess I could just wait 2 h and skip the refrigeration, but the book also says it is better to wait at least 3 h or overnight in a fridge as when the dough is cold it is easier to shape. But then do I also need to wait more time for the dough to rest (60 min) after taking it out of the fridge ?

        Impatient to see result so I can test and improve.

      2. Yes, but to be clear– you rest after refrigeration AFTER shaping, hopefully that makes sense.

  2. I’m looking for a copy of the Holiday and Celebration Bread in Five Minutes a Day

    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

    1. I’ll reach out about “Holiday…”
      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.

  3. 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

    1. 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.

  4. 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 ?

    1. 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?

      1. 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

      2. 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.

  5. 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.

    1. 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.

  6. 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.

  7. 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

    1. 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

  8. 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?

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