Ask a Question

If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page, so please start there (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.  

Here’s how: 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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3,155 thoughts on “Ask a Question

  1. Question, my master dough has been in the fridge for 4 days, can I add flour and water to the dough to make a larger batch? Or do I have to start fresh?
    Love your book and recipes. Thank you.

  2. Hello,
    I am from Germany and found your website just today. I am an experienced bread baker, but now my sister just got diagnosed with celiac and I feel like I can forget all my baking knowledge with “regular” flours since baking gluten free is so different…I read about your flour mix and I was wondering if you could tell me a replacement for the rice flour. My sister does not want to eat much rice due to the Arsenic(we have had problems with this in Germany). I know rice flour works very well in glutenfree bakking, but do youu have an alternative?

    Thank you so much!!

    1. Hi Nina,

      You can try a combination of millet and sorghum, but the flavor will be much stronger than rice flour. It may also be a touch denser as well.

      Thank you, Zoë

  3. Just received your ‘the new healthy bread in 5 minutes a day’ as a gift.
    There is mention of ‘classes’. Where on your site is info about them?

    1. Hi Barbara,

      I hope you enjoy all the bread you bake. You can join my Craftsy class by clicking on the Craftsy badge on the right side of the website, right under the pictures of our books. That will take you directly to my class and get you a 50% discount.

      Thanks, Zoë

  4. I sent a previous question that I think has been lost in the shuffle.

    I have made the gluten free boule recipe twice. Both times measuring exactly (and I have tested my yeast for viability). The bread is delicious but I get next to no rise and the bread seems to explode a bit in the oven and therefore coming out looking a lot like a cauliflower. Not very attractive for bread. The majority of my flours are from Bob’s Red Mill.

    I am not ready to give up. Do you think, because of our humidity, that maybe I should reduce the water to 3 1/2 cups and see if that solves this problem?

      1. Thanks Zoe. Much appreciated. Once I get through the Christmas crazies I will give that recipe a try.

  5. I took the Craftsy class and loved it! I have watched some segments more than once. I sell Artisan Breads at two farmer’s markets and love experimenting with different recipes. I recommend the course to anyone and everyone.

    1. Thank you Nancy,

      I am so thrilled you’ve started your own business selling bread! I’m glad you enjoyed the class.

      Cheers, Zoë

      1. Steve, yes I do. I regularly sell Peasant Bread and Rye Bread in both boules and baguettes and also Cinnamon Raisin in loaves. I have tried selling Chocolate Chocolate Chip loaves and Jalapeño Cheese (based on the Vrrmont Cheddar recipe) but there wasn’t much interest in those. The markets at which I sell are in small communities so I try to bake and sell what customers want. I only have one oven and will only sell fresh bread so that limits me a bit.

  6. Hi
    Ive just finished reading your book front to back and have not started any bread yet, hopefully today is the day I start
    I live in Jersey, Channel islands , UK
    All your recipes use All purpose flour is this the same as Strong Bread Flour because that is what we have in the UK
    If its not do I use more water than your recipes call for

    Thankyou and have a Merry christmas

    1. Hi Steve,

      It is actually closer to plain flour. If your dough seems too wet, you’ll want to increase the amount of flour by just a little bit. If it is too dry, it will not store well or rise as nicely.

      Thanks, Zoë

  7. New house. Put in a steam oven. Would you have any suggestions for using this for baking the bread? Same temperature etc. Been making bread in 5 ever since your first book. Thank You

    1. Hi Valerie,

      Yes, I would try it as is and add the steam, see how it goes and please let me know. We can make adjustments if you’re not happy with the results.

      Thanks, Zoë

  8. Ciao, I’m an Italian Boulanger and I’m working on “The New Healthy Bread in 5m a Day”.
    I’m interested in leaving out the VITAL WHEAT GLUTEN from your Recipes. Let’s talk for example about the Recipe at page 125 (100% Whole Wheat & Flaxseed Bread”.
    As I understood deconstructing the Master Recipe Instructions at page 91-92 (compared with those at page 81-82), you can apply the “average” 12% Percentage of Dough Water Decreasing (about g 115) whether you’re working on a 70% Version WHOLE WHEAT MASTER RECIPE FORMULA or on a 100% Version WHOLE WHEAT MASTER RECIPE FORMULA (the required Water Decrement/Increment due to the major GRAIN WHOLENESS pertaining to the latter, is in fact already enclosed in its TOTAL LIQUIDS AMOUNT exposed).
    But then it seems at page 125 that the Dough Water prescribed (g 850) be already been decreased in reason of an “average” 12% from the TOTAL LIQUIDS AMOUNT which should be required. At page 92 in fact there’s cited the same corresponding g 850 in the NO Vital Wheat Case. And it seems the same thing happen even in other Recipes.Let me know.

    1. Hi Luciano,

      Thank you for the note and for trying out our recipes.

      You will simply need to reduce the amount of water by (1/2 cup, 4 ounces or 115 grams) if you are not using the vital wheat gluten for that recipe. This may vary slightly depending on the flour you are using, but this should work for most flours.

      I hope that helps! Zoë

  9. your great book arrived a couple of days Ago
    Well my first Breadin5 loaf has just come out of the oven after doing my first mix yesterday
    Cant believe how well it has come out
    I’ve baked bread for a while using the traditional kneading method
    Never again
    Thank you
    And to make things even easier we use a AGA so I don’t even need to turn an oven on

    Not sure how I can post picture

  10. I have the book Healthy Bread in Five Minutes a Day from 2009. I make the 100% WW bread on page 79 all the time. I made 8 little loaves and use them for Shabbat. I freeze them and use one a week for my husband and me.

    I am wondering if this recipe can be used for pizza dough. I try to avoid food with oil in it. Could I take a ball of this dough and roll it out and use it for a pizza dough?

    Thank you!

    1. Hi Nancy,

      Yes, you sure can. It may not puff up as much as dough made with white flour, but that will be true of any whole wheat pizza dough.

      Thanks, Zoë

  11. I made “Soft Whole Wheat Sandwich Bread” found in Healthy Bread in Five Minutes A Day, page 92-93. Also made the Hamburger Bus on page 94-95. The texture is perfect, however my husband and I found the bread just a little too sweet. Can I reduce the amount of honey and if I do, should I increase the amount of water?
    Thank You.

    1. Hi Marla,

      Yes, you sure can. You can reduce the amount by 2 tablespoons with no other changes. If you reduce it more than that you’ll want to replace it with water.

      Thanks, Zoë

  12. Every year I make the julekage variation of your whole wheat challah recipe from Healthy Bread, page 261. And every year I ask myself, is the quantity of dried fruit given meant for one loaf, or for all five loaves in the bucket. Same for the spice quantities. And the icing. It seems like traditional julekage has a lot of fruit, but then again, too much fruit is hard to incorporate. Can you settle this for me? Just for the record — the bread is delicious no matter how much fruit I add!

    1. Hi Jennifer,

      That is the amount for a single loaf. If you feel it is too much, you can adjust it to suit your taste.

      Cheers, Zoë

  13. I’m using “The New Artisan Bread in 5 minutes a Day’ for the first time, but here in the UK we don’t have All-Purpose Flour. The choices are either Strong (sold specifically as a bread flour) or Plain. Food labelling doesn’t include protein contents for either. Which would you recommend for the Master recipe?

    1. Hi Sally,

      The Plain flour is closer to our all-purpose flour. If you find the dough is much wetter than what you see in our book or our videos, add a bit more flour.

      Thanks, Zoë

  14. Hi Zöe,
    i made a 3 lbs pullman loaf of the roasted garlic potato bread. It came out beautiful except at the bottom there was a 1/4 inch that seemed gummy I checked internal temperature and it was at 210. the crust was a nice brown too. The crumb did seem a little damp though. What went wrong?

    1. Hi Drew,

      What size pan did you use, it may have been too much dough for the pan. To prevent the crust from being damp you need to allow the loaf to cool on a rack and not in the pan. If it is damp, just put it back in the oven without the pan for a few minutes.

      Thanks, Zoë

      1. It was 16x4x4 pullman. it says 2lbs but when i use 2lbs it does not reach the top of the pan.
        On another question can you bake thanksgiving cranberry bread in a loaf pan?

      2. Hi Drew,

        Yes, you can bake any of the doughs in a loaf pan, you just have to adjust the rest and bake times (depending on size of loaf).

        Try 2 1/2 pounds in your pullman pan. How long did you let it rest before baking?

        Thanks, Zoë

      3. I let it rise for over 2 hours. It was coming up to the top of the pan. There was a nice hole structure when I cut it. it was just the very bottom that seemed undone. I haven’t tried again yet but I let you know when I do. I’ll post it in Craftsy project section.

  15. Hi
    Tried to make baggettes but found it difficult to shape as dough was very slack and kept flattening out quickly
    Any advice please

  16. What substitute s due you recommend for someone who is both tapioca and potato intolerant. I want to it your artsa bread in 5 minutes , but would need those substitution s.

    1. Hi Theresa,

      You can substitute corn starch for tapioca, but the potato starch is harder to replace, I’ve not found anything that behaves quite the same way, but arrowroot is as close as I’ve gotten. Try it, but I’d make a small batch to make sure you like the results.

      Thanks, Zoë

  17. I use the latest version of artisan dough in five, usually use the basic and the rye dough recipes.

    How much fermentation occurs with this method? I usually let it sit out for up to 8 hours before refrigerating and then it usually sits a few days before I make the loaf. Does this mimic what happens with a sourdough starter in any way? Is there any way to get that sort of healthful fermentation without using a starter?

    1. Hi Drew,

      Are you following the pumpernickel recipe? I’ve never used that product, so I am not sure how strong the flavor is. Does it have a recommendation on the packaging?

      Thanks, Zoë

      1. Hi Drew,

        I’m assuming that is for a single loaf? Maybe do that with a half batch and see what you think of the flavor?

        Thanks, Zoë

  18. The recipe for Pumpkin Pie Brioche on pgs 354-356 of The New Healthy Bread in Five has two listings for lukewarm water in the ingredients chart (2 cups, then 1 1/4 Cups). Should I combine to make 3 1/4 Cups?

    1. Hi Amy,

      Thank you so much for pointing out this mistake. It was a mistake to have the first amount of water of 2 cups.

      It should be 1 1/4 cups water.

      Thanks, Zoë

  19. I have been given your gluten free artisan bread cookbook for Xmas in England and I am really excited about using it when I go back to Spain in the new year. I have several questions:
    1) I have bought a baking stone, peel and oven thermometer and have sourced the ingredients except for the rice flour. I plan to make my first loaf with the #1 master recipe with short brown rice made into flour in my thermomix ( what speed and for how long?). Would that be ok? Long brown rice is difficult to find in Spain apart from basmati or jasmin rice.
    2) I do not have a stand mixer so could I mix everything in the thermomix and if so, what speed and for how long?
    3) I also plan to use ground psyllium powder and fresh yeast. What quantity of fresh yeast should I use? If you do not recommend it I could try to source some dry gluten free yeast.

    Thanks for everything!!!

    1. Hi Eroulla,

      This is a very interesting question, I have never used freshly ground rice flour, so I am not sure how the results will differ. I recommend you get the rice as fine as you possibly can. It should be the same texture as the sorghum.

      If you can eat eggs, I’d recommend you make the version that uses egg whites, which will help in the rising of the loaf.

      Our recipe makes about 4 pounds of dough, so I am not sure it would fit in your thermomix machine. Is it meant to prepare thick dough? I am not familiar with this machine, but my google search of thermomix makes me think it is closer to a blender and that is not conducive to our method. If that is correct, you may be better off mixing it by hand.

      Thanks, Zoë

  20. I make pizza using either the Master Recipe or Olive Oil Dough– my favorite– from the 2013 edition of New Artisan Bread in 5 Minutes a Day.
    I would like to try using Caputo OO flour instead of Gold Medal unbleached all purpose flour. Is there a way to adjust the recipes to utilize this flour? Thanks!

    1. Hi Dennis,

      We have a recipe in our pizza book for 00 flour. You’ll need to reduce the amount of water to get the right consistency.

      Thanks, Zoë

  21. Does the brioche dough absolutely have to be refrigerated before baking? Can I just put the dough into a baking pan after I mixed it and then, once it has risen, bake it? Reference: “Artisan Bread in 5 Minutes a Day” pages 189-190

  22. Book is “New Artisan Bread in Five Minutes a Day. Recipe is Panettone. Question is for page 322, item #4. “The dough can be used as soon as it’s chilled after the initial rise” — how long should it be chilled, please? I am suspecting two or three hours, but would appreciate hearing from you.
    The recipe I make most often is Betsy’s Oat Bread from one of your other books; it is delicious and healthy. Happy New Year to you both and thank you. -Joan

  23. Happy New Year. I am making the sourdough starter on p. 386 of the New Healthy Bread in 5 book. The gray liquid forms on top every day. Can I mix it back in and reduce my water amount when I feed it (otherwise it is too thin), or do I need to try to pour it off without losing my starter down the sink? It is not as easy to pour off as it is to pour off from dough since the starter is less thick and stiff than dough. By the way, I was doubtful about the smell of the starter when I read about it in the book, but I really do like it. As always, thank you!

    1. Don’t pour it off, it’s harmless and contains the fermentation by-products that are desirable here. Yes, just adjust water as necessary (it’s very forgiving).

  24. Hi! I received the New Healthy Bread book for Chrristmas…yay! I was wondering about the carrot vake cake bread. If i leave out the coconut because i don’t like it, will i need to make any changes?

    1. You may need to decrease the water a bit, but I’m not sure. I’m guessing you will though, because it’s a cup of pretty-dry ingredient. 1/4 cup less water? Will have to experiment.

  25. Hi Zöe,
    I am making pumpernickel bread you mentioned carmel coloring. Is that powder pr liquid? I found powdered at KA website but theyare out of stock.

  26. Hi. I LOVE your book and glad that I was watching WGN on the day that you demonstrated the bread in the book.

    I’ve got the wheat bread down, but my rye bread is doughy and doesn’t seem to rise like the others. What can you suggest-or am I doing something wrong?

    Thanks for your help.


    1. Hmm. What brands of flour are you using? May just be a matter of decreasing the water a bit. I’m assuming you are using the vital wheat gluten.

  27. We have a copy of your book “healthy bread in five minutes a day”, that we have had for several years, it gets used a lot. The book fell apart within a year of getting it, the pages are badly separated from the spine and from each other. Do your newer versions solve this problem? I am considering buying my wife a new copy IF this issue no longer happens. IMO your company should replace this book for no cost to us. Several people have bought copies of this book on her recommendation…

    1. Well-used hardcover books do actually fall apart with frequent use–same thing happens to my copies, including the new editions. The only solution would be the electronic copy, but that’s not my cup of tea for cookbooks. I like the tactile and visual element.

      “The company” is the publisher, Thomas Dunne Books (an imprint of Macmillan Books, one of the largest publishers in the world)–that’s the entity from whom our books are bought. I know that they won’t replace books that fall apart after years of use. People often think they’re buying the books from the authors, but they’re not–it’s the publisher that is the merchant. So–what can I say?–thank you for well-using and appreciating our books. My favorite cookbook, the one from which I learned to cook, is a 1979 copy of Pierre Franey’s “The 60-Minute Gourmet.” It completely fell apart by 1982, but I tore the book apart, punched holes in it, and bound it in a loose-leaf. My wife (who was impressed that a man could cook and might never have married me otherwise), also uses it, and we smile every time we make a recipe of Pierre’s. Pierre passed away in 1996, but his recipes live on, certainly in my house.

      So hopefully, some joy in this?

    1. That edition has a sidebar to the Pumpernickel Bread recipe headed “Make Your Own Caramel Color.” In the paper edition, it’s on page 125. In the Kindle version, just search on the word “caramel” using the X-ray function–follow the links.

  28. I have had several cookbooks spiral bound at Staples or a similar store. If you wait until they have a coupon, it’s very low cost.

  29. Yes- they warned me on one of them that the type was pretty close to the edge but it all worked out. The fees depend on the thickness of the book. Two of the books were modest size but two were very thick. I’m sorry that I can’t remember the cost but it was less than replacing any one of the books.

  30. I’m having difficulty transferring my dough’s, The only pan I know for sure can go up to 450 is a cast iron fry pan and its difficult for me to transfer without a pizza peel. I have been just flipping it in with parchment paper but it often flattens the dough and sticks to the paper unless I use an obscene amount of flour and I dislike using cornmeal.

    It would be easier for me if I could rise the dough in the pan and not preheat it. but i’m not clear on how much that would effect the final product so any advice would be great thank you.

    I am using the new artisan bread in five minutes a day book and i’m trying to make the wisconsin beer cheese bread.

    1. No problem to use a loaf pan, and you don’t have to preheat it (see page 78 for general guidelines for using these pans). The crust won’t be as brown and crusty but no big deal.

  31. Hi,
    Could you offer a recipe for pain de seigne, one of our favorite breads when we summered in Finisterre?

    We just started reading and using the new artisan bread, and are very much pleased with the results.

      1. OK, so that’s a French sourdough rye loaf. We don’t specifically do that, but all of our ryes in our books take on sourdough character as the dough ages in the refrigerator over its storage time. You’d have to also increase the proportion of rye in our loaf from that book, and drop the caraway seeds. Do it as a round free-form loaf.

  32. I have a recipe from my bag of flour(from which I got this website) that says to cover the oven window with a towel before I pour in the 1 cup of hot water into the pan. I have a similar recipe that I used in which I didn’t have to have a peel or baking stone and it did not mention the towel over the oven window. I used this recipe and all went fine, using parchment paper and a cookie sheet.

    I imagine the towel keeps the steam off the oven window, but do you just put it over the window when you pour the water? I wouldn’t know what else it means. You would not leave the towel there.

    Thank you

    1. Correct, DON’T LEAVE the towel there. The idea was just to protect the hot glass from drops of water that might get on it–some older ovens without tempered glass can have glass-breakage problems.

      My own oven, which has tempered glass, doesn’t need this, but we didn’t want to risk it for folks whose ovens we don’t know.

  33. Hi I have questions about your sourdough starter (Levain) in The New Healthy Bread in Five Minutes a Day. I am new to sourdough, so I need a bit more instruction. Once the sourdough has reached Step 3 -subsequent days-using the levain, do you keep it on the counter or put it in the refrigerator. Do you dry it out right away or when? Mine still looks good and is now bubbling on the counter. I was going to use it today but re read the instructions and know that i made some mistakes. I got it to the 6 th or 7th day then dried it out and put it in the refrigerator. Then I took it out and fed it (wrong amounts 🙁 ) But as I said it looks ok. Can you give me more detailed instructions about when to dry it out, when to refrigerate rather than leave it on the counter. Thanks for your help.

    1. Refrigerate it once it’s fully fermented out and you have a bubbly, expanded sour–that hopefully has happened by the end of step three.

      You “dry out” before refrigeration if you won’t be using it for a while. Then bring it back to life at room temperature with a feeding.

  34. Hi Jeff & Zoe,

    I have your book Healthy Bread in Five minutes a day
    My question is how to replace vital wheat gluten? As i cant get it here.
    Mostly all recipes in this book need 1/4 cup vital wheat gluten.
    Please let me know.

    Thank you

    1. Addressed that in the second edition of that book (on Amazon at, but in general, you can leave out the VWG, but you need to decrease the water by about 1/2-cup or so (maybe less; in some recipes it’s more like 1/4 cup). The difference–the loaves will seem less structured, and may spread sideways when done free-form. The VWG improves structure and dough “strength.” You will notice that in the finished product, but it’ll still be delicious.

  35. You mention that scraping down the old dough in your storage container can act as sort of a sour dough starter. How often can you re-use the old container in this way? Just once, or can you make several batches in a row with this method?

  36. Hi – I’ve made the whole wheat challah twice from the new book. The first time I goofed it up (long story) so I never got any rise at all. However, I made it again this week and same thing: no rise during the first two hours; no rise after braiding; little rise in the oven.

    The yeast is new (part of the problem the first time); I measured everything correctly (also part of the problem the first time). I am not sure why I can’t get good loaves. I never had a problem with the challah recipe in the other book.

    By the way, it tasted great (go figure). I just want it took look a little more like a loaf and less like a braided flatbread. Any suggestions?

    1. It definitely doesn’t rise as much as white-flour challah, but it sounds like something’s off. Are you making any switches at all? Are you using vital wheat gluten? Which challah recipe from that book–there are several (which page?).

      Jumping to a common problem: Let the eggs come to room temperature before using.

      1. Hi,
        Sorry for being vague.

        Eggs were at room temp. Recipe was page 324 (Braided Challah with Whole Wheat Flour and Wheat Germ); yes, vital wheat gluten was used.

        I made half the recipe using Hodgson Mills white whole wheat flour. Adjusted the liquid accordingly. I used agave instead of the honey.

        On another subject – I invented a bread. It’s called bananapple. I didn’t have enough bananas so I filled in with apple sauce. The bread tasted like neither but it was a bit hit!

      2. I have a feeling you’re going to like the result better with a finer-ground WW flour–try Gold Medal. Second, drop the wheat germ and replace with WW flour. And just to be sure we’re completely on the same page, switch back to honey, the liquid amount is different–agave syrups are looser. And assume you are using “large” eggs.

        But Hodgson is a rough flour–people like it and perceive it as a more “natural” because you really can see the grains. But finer-ground flours make a higher-rising WW loaf.

  37. What is “citron”? It is in your King(s) Cake recipe for Mardi Gras. To me, citron is French for lemon. It’s clearly not just zest (found separately in the same recipe and too large a quantity).
    BTW I use Healthy Bread in Five Minutes a Day

  38. I have just started using a bread machine and was wondering if you can substitute all purpose flour for bread flour and what should I do extra to the recipes. Thanking you in advance.

    1. We’ve never experimented with our recipes in a bread machine–concerned that our stuff is too high-moisture to come out well in that closed environment.

  39. Howdy! I am GF and also allergic to corn. I was wondering what you think I could substitute for cornmeal, specifically in the pizza dough recipe? Many thanks!

    1. Just increase the other flours proportionally in that one. In the ones calling for lots of cornstarch, we haven’t found a good swap–but you can experiment with increasing the other light starches in the recipe, or even arrowroot. But we didn’t have great success with that, so it’s not in the book.

      1. Thanks for the quick response! Disappointing that you’ve played around with replacing the cornstarch with not much success. I’ll let you know if I have any.

      2. Yes–we had the same disappointment–wish there was better news. Cornstarch works well in GF recipes, but many people have raised the objection: allergic, not much nutrition, it’s a white flour…

        Well, everything in moderation–assuming one isn’t allergic to it.

  40. Trying this for the first time. My dough ball flattened out like a pancake during the 40 minute rest. In the oven now but I’ m not expecting great results. Any suggestions on what I may have done wrong?
    Thank you!

      1. Just the master recipe for boule from “artisan bread in 5 minutes/day”. actually the boule came out really good so I must just not be used to how breads change shape when resting (Pretty new to bread baking).
        Today I made the deli rye from same book; taste is delicious but crumb is dense. Will try leaving dough out to rest longer. I use King Arthur unbleached flour and did add extra water.
        I do have a new question– usually cutting off a 1 lb. chunk of dough makes a nice sized loaf we use for two people for a day or two. I’d like to make a bigger loaf. So far I have cut master recipe/rye recipe in 1/2 which gives me about 2 lbs. of dough. If I want to make a nice big loaf I could bring to a potluck, how do I cloak/shape that much dough at one time.
        Thanks again so much! PS– I bake all my breads in an Emile Henri cloche if that makes any difference.

  41. Hi, I have a question. I bought “The New Healthy Bread in Five Minutes a Day” for myself and several others for Christmas. It the book with the two long bread ovals and the bluish background. I had the previous book with the orange title banner at the bottom and loved it. So tonight I was going through and marking the info sections that I like to reference when I stumbled on page 79. The master recipe is supposed to be on this page, but in my book, there is no recipe and the pages skip to 113. There are lovely photos that reference recipes on page 94, 103, etc, but those pages aren’t in the book. What happened. Since I just found this tonight, I haven’t checked with the other three people that I gave books to, so I wanted to check first to see if this was a printing problem, or if I was just not catching on. Please let me know, as I do love my first book and see many recipes that I want to try in this book.

    Lynn Benda

    1. Just looked through my copy, and when you turn page 79, you see page 80, 81, 82 etc. Haven’t heard of this, but if you’re missing pages 80 through 112, you should return any copies missing these pages to the bookseller, whether online, or bricks-and-mortar.

      That said, if you have page 79 (which has an intro to the Master), you must have the other side of that sheet, page 80, which continues the discussion. Page 81 begins the recipe itself, with the Ingredients table.

  42. I’ve been baking artisan breads from various bread books for a while now, and the time and complexity involved led me to check out your “New Artisan Bread …..” book. I really like this idea and My first loaf of the Master Recipe turned out pretty good, despite my foul ups. Now I am wondering how to adapt our favorite breads, namely sourdough, multi-seed and Pugliese.

    I think you’ve already addressed the sourdough issue fairly well, but do you have any tips about incorporating a seed mix into the Master Recipe, or what to adjust when substituting, say, 50% patent durum for AP flour? Our favorite seed mixes combine from 3 to 5 of sunflower, poppy, flax, sesame, steel cut oats. I usually mix in a total of 100g when making one multigrain batard.


    1. Seeds don’t change much in the recipe, I’ve found, so long as you don’t try to increase it to an unreasonable level. 100 grams in a 500 gram loaf might be pushing it though. Depends on how much dough you mean. 100 grams would be no problem in 1000 grams of dough.

      50/50 patent durum? Could start with the recipe on page 143, that’s pretty much exactly what you’re describing.

  43. OK, I don’t know if what I tried to send yesterday made it or not. I bought the new kind of blue background colored “The New Healthy Bread in Five MInutes a Day”. My question is, is there actually a master recipe other that a text discussion supposed to be on page 79 and are there any actual recipe pages for pages 80 – 112. All I have a photos where pages 80-112 are supposed to be, which does not correspond to references to recipes noted to be on pages like 94 or 103. Please advise, as I bought 4 of these books as Xmas gifts. I have not received an answer from Amazon and just need to know who to contact regarding what appears to some missing pages. I love the books, have your first book, so I’ll keep following you all and your great baking, just need to fix a potential printing snafu….. Thanks!

    1. Just looked through my copy, and when you turn page 79, you see page 80, 81, 82 etc. Haven’t heard of this, but if you’re missing pages 80 through 112, you should return any copies missing these pages to the bookseller, whether online, or bricks-and-mortar.

      That said, if you have page 79 (which has an intro to the Master), you must have the other side of that sheet, page 80, which continues the discussion. Page 81 begins the recipe itself, with the Ingredients table.

  44. Happy New Year! Received a copy of The New Artisan Bread in 5 Minutes a Day for Christmas. So far I’ve made the Master recipe and baked from it twice. First loaf was perfect, but th second loaf had streaks of white flour left over from the dusting of flour of the first loaf. Am I using to much flour to dust? I don’t thought I was supposed to dust the whole surface of the dough. Thank you!

  45. Does Bread in 5 have any suggestions about making potato bread? I can’t find any specific recipes in either of my Bread in 5 cookbooks. I make tons of your bread – always in a dutch oven and people go simply nuts over it. Thanks in advance.

    1. We use a little potato with the wheat flour in The New Artisan Bread in Five, and it’s first edition (2007). Do you see them?

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