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.

6,634 thoughts to “Ask a Question”

  1. I have a problem occasionally where, when using refrigerated dough from your recipes, the surface of the dough tears open when I’m trying to form it into a ball using your method. Most recently, it happened with the 100% whole grain maple oat dough from New Healthy Bread in Five Minutes a Day. (It has also happened with other recipes from Artisan Bread in Five Minutes a Day.) I’ve heard it might be related to gluten formation. Is it possible that I’m not mixing the dough well enough?

    1. Probably not a mixing problem. This is most likely to happen with our doughs that have lots of whole grain. Maybe just back off a bit on the gluten-cloaking. Those whole grain loaves aren’t going to benefit all that much from it anyway.

      Could also try a touch more liquid. Maybe two tablespoons as an experiment. Might be too dry.

  2. In your pizza book it says that 7.5 cups of flour is equal to 2 lbs 6 oz of flour or 38 oz. However, I looked at an online conversion calculator and it said 7.5 cups equals 33.07 oz of flour.
    I looked this up because I wanted to know the weight of 6.5 cups of flour for your basic bread dough in your bread book. I do not have the new edition of the bread book.
    Thanks so much!

  3. When making a boule with 1lb of dough, how large should the finished loaf be, approximately in inches. I’m not sure mine are coming out large enough. It’s hard to tell fom your photos.

    1. Well, maybe 3.5 inches high (if you’re not getting much spreading, which can take a bit of practice). And maybe 6 inches in diameter. These aren’t giant loaves.

  4. Hello. I have been working on the New Artisan Bread in Five and am beginning to have great success! I am trying to perfect the Master Recipe before I move on. With that, I would like to take some of my new bread to a work lunch potluck. In the FAQ you discuss storing cut bread, but I am wondering if I don’t cut the bread…will it still be delicious? I don’t want to have to make it into toast, or have it go stale. I know I could form it and do a refrigerator rise and bake it in the AM, but that will require me to get up quite early. Is it ok to bake it the night before? Should I just let it cool overnight uncovered?
    Thank you for any help you have!

    1. Overnight, uncovered is about as long as I go. Bread made without preservatives or dough conditioners just wasn’t made to be eaten the next day. You’re going to find it’s OK–but not great.

      If you let it cool completely (at least 2 hours), then put it into a plastic bag, it slows the staling process, but the crust becomes completely soft.

  5. Congratulation on the BreadIn5 Books..!!
    I have two questions ref: The Flatbread & Pizza Dough found in the “Gluten-Free Artisan Bread in Five Minutes a Day (Published Oct 2014)” book (Kindle version pg 2098, so I honestly don´t know what actual hard copy page would be..):

    1. Dough recepie calls for 1 cup Potatoe Starch plus 5 Cups Mixture #1 -among other items-; the #1 Mixture for GF All Purpose Flour already includes 1 1/4 Cups of Potatoe Starch (Kindle version pg 806). Is this correct ?

    2. Ref the “No-Fail pizza crust roll-out” and “To freeze the rolled-out raw crust” side-bars (Kindle version pos 2153/2159), I would like to know if it possible to par-bake the pizza crusts and freeze them for latter use, and if so, what to do.

    Many thanks in advance for your help

    1. Sorry for adding something else; I hace the same concern in my first question, in regards to Xanthan Gum, which is also included in the #1 Mixture GF All Purpose Flour as well as in the Pizza/Flatbread doe recepie…

    2. 1. Recipe’s correct as written
      2. You can parbake them, but you may find that they’re a bit more brittle than wheat-dough rounds, and fall apart when jostled in the freezer. So we didn’t include in the book. Not to say it won’t work if careful.

  6. I have a question regarding flour substitutions because in Ecuador I have not been able to get Sorghum and Teff Flours. Can I safely consider
    1 cup Sorghum = 1 c Amaranth = 1 c Oat flour ?
    1 cup Teff = 1 c White rice = 1 c Brown rice ?

    Again, many thanks for sharing your thought / recommendations.

    1. Well… the only substitutions that we were really happy with were the ones we put into the book (page 61. All our other experiments just weren’t good enough for publication. So you’d have to experiment with the suggestions you’re making here, and it’s challenging–GF mixtures are sensitive to swapping like this, and we had many failures before we came up with mixtures that consistently worked.

  7. Am working with the master dough recipe from Artisan bread in 5. So far have made the basic boules and the deli rye; both have been terrific.
    I’d like to make bigger loaves that I could take to a group dinner, one bigger loaf instead of the typical 1-lb. loaves where I’d end up baking/taking 2 for 12 people. Any suggestions on cloaking/shaping/baking bigger loaves? I use an enamel cloche for baking.
    Thank you!

  8. Hi! Do you know anything about “salt rising bread”? Somebody asked me if I could make it but i have no idea what it is. Any suggestions?
    Melissa

    1. Assuming you mean sourdough baked with zero yeast, then yes, we have that in our latest book–a whole chapter, on Amazon at https://amzn.to/1NdVkgj … Our publisher would kill us if we put all that content up here on our website!

  9. To get started do I have to buy The New Artisan Bread in 5 Minutes A Day or can I start with The New Healthy Bread book.

    1. “The New Healthy…” can stand alone if you want to go straight to whole grains as your main thing–don’t need to start with The New Artisan. Most of our recipes in the whole grain book call for vital wheat gluten, but the book gives instructions for leaving it out if you like. On Amazon at https://amzn.to/1NdVkgj

  10. Jeff /Zoe,
    When a recipe call for Platinum baking yeast can you use Instant yeast with the same results.
    Thank you so much for your help, I am so grateful for everything I have learned from both of you.
    Have a wonderful day.
    Dunyia

  11. From your 2013 New Artisan Bread book pg 240 – Sweet provencal Flatbread with Anise seeds. Can liquid anise extract be used as a substitute if anise seeds are not available? If so, how much? (recipe calls for 1 tbsp of seeds). Can anise extract be used in any other recipes in your collection?

    1. Extracts will work–just think of them as another liquid. In theory, you should decrease the overall liquid in the recipe by the amount of extract you add–but at the likely amounts you’ll use, I can’t imagine you’d really need to do that.

      But–I can’t guess how strong your extract is. I’ve used almond extract, and a teaspoon is plenty for a four-pound batch of dough. But you’re going to have to experiment–it’ll work once you get the right “dose.”

  12. Using the GF Artisan book, Master recipe. My convection oven has a MoisturePlus (burst of steam) mode. I can set it for 1 to 3 bursts of steam and the bursts should be at least 10 minutes apart. Shall I assume that 3 bursts of steam spaced at 10 or 15 minute intervals (one at the onset) would work?

    Thank you so much for writing this book!

    1. We do the steam only at the beginning, to give the crust a chance to harden. Not sure what the second burst will do???

      1. Thx for responding. OK, I will try just the one burst. Before celiac, I baked lots of regular artisan breads, always keeping a poolish in the fridge. I poured about 2 cups of boiling water into a preheated pan on the bottom rack of the convection oven. My loaves always “sang” from the crispiness. But I was not sure how long the steam had its effect while the loaves were baking.

  13. Hi I’ve had some great success with GF sandwich bread. Thank you!! I have a problem now however 🙁 My breads just aren’t rising and the dough is way more wet than before. The only thing I’ve changed is I’m using unifine (superfine) white flour instead of plain white flour. Should I add less wet? More of the GF mix or the white unifine? I mix up the dry ingredients ahead of time and store. On baking day, I make a 2 or 4 pound batch of dough so I can make 1 or 2 loaves of sandwich bread that day. I don’t refrigerate my dough since I didn’t have success with this method (deflated and never rose properly again). Do you have suggestions on how to fix this? Any ratio suggestions? I bought 10 pounds of the unifine hahaha!

    1. Well, the one thing we can say–it’s the change in flour that changed the way it came out. We tested with Bob’s–any changes, and the hydration typically changes. All you can do is increase the flour (or decrease the water) until it looks about the same consistency as before. There’s nothing else to do. It’s going to take experimentation.

  14. I made you Pumpernickel Bread yesterday (New ABin5 page 123) and it was fabulous. I even made the liquid caramel color which had initially intimidated me! My question is: Why is this bread baked at 400 degrees rather than the usual 450? Thank you!

    1. We found it over-browned–scorched really, at the higher temp. You could try it (would save some baking time) and see if you’re OK with the extra browning.

  15. I own most of your books and love them!

    I have recently gone grain free due to many health issues. I am wondering whether it is possible to make the gluten free dough grain free by using Cassava Flour instead of all other flours? Would I still need to use the psyllium husk and/or xanthum gum and perhaps the potato flour?

    I would appreciate any ideas or thoughts you have on the matter.

    Thank you!

    1. Well… we haven’t tried it, but my strong guess, unfortunately, is that it wouldn’t work, even with the addition of psyllium hust and potato flour. You’d have to just experiment. If you do go this way, first thing I’d say is to forget about loaf breads, and stick with thin flatbreads. The likeliest to succeed.

  16. The bread is black. It absorbs heat faster just like anything black will get hotter in the sun than the same thing if it were white. The heat in the oven is just like the heat of the sun. An old black pants will also heat your dough faster than a new shiny one.

  17. I’m going to try the “Il Bollo” pg. 334 new healthy bread. I have ground anise seed. Any idea how it compares to whole seeds?
    Melissa

  18. Hi! Just started the zero sugar diet — not zero carbs, just not zero sugar. Made my first loaf of whole wheat flax bread in my brand new pullman pan. awesome! the Buckwheat bread wtih buckwheat groats is the next I’m goign to try!

    I’d like to try some of the other whole grain breads (the ones with no white flour) and am stumped on how to adjust to no syrup, honey, molassess….etc. when the receipe calls for added sweetener. any suggestions? Do I just add extra water?

    1. I’ve used electric for 25 years, and I’m happy with it. In general, we find that they’re less vented than gas and so it traps the steam a little better. No guarantees though, this technology changes all the time/

  19. I am only able to get my hands on a square 6 quart container where I live. Is that ok to use instead of a round container?

    Thanks!

    1. Yes, a pretty close fit to what your asking for:
      In The New Artisan Bread in 5 (on amazon at https://amzn.to/17Rw23Y), we have:
      Raisin-Walnut Oatmeal Bread (you should be able to adapt a version without oatmeal)
      Pumpernickel Date and Walnut Bread

      In The New Healthy Bread in 5 (on Amazon at https://amzn.to/1NdVkgj), we have Oatmeal Date Walnut Bread–lots of walnuts, and 2/3’s whole wheat

  20. In answering the question about the temperature difference in your pumpernickel and white bread recipes, I was pointing out that dark colors absorb heat faster than white colors, and that this is true of bread dough, just as it does for old dark pans vs new light colored ones.

    1. Well… no, actually there’s no difference in heat absorption between light and dark dough. The difference seen in browning for the pans has to do with the physical-chemistry properties of the metals that happen to be light versus dark.

    1. In NABi5, our regular rye calls for 450 degrees for 30 to 35 min
      Our pumpernickel (rye) in that books calls for 400 for 35 to 40– a longer baking time so that it bakes through at that lower temp (not “less time”).

      The caramel coloring in our pumpernickel recipe is essentially a browned carbohydrate in the first place. We found that at high temp, it over-browned—burned, really, and that was unappealing. So we settled on a lower temp for a longer baking time.

  21. Hello! I want to make baguettes and have purchased the perforated baguette pan you suggest. When using it, do I still need to use a stone? Baguette pan on top of stone, or baguette pan on oven rack?

  22. Sorry and never mind, with more Googling I see that you have already answered this – so no need to post my babbling online.

    I just have dough in the fridge from last weekend and I am itching to try the baguette!

  23. Hello! First let me say that a co-worker of mine got me hooked on your cookbooks, and I’ve managed to get my whole family hooked as well.

    I’d like to try the Vollkornbrot in my [old edition of] Artisan Bread in Five… cookbook because of how much we all love wheat berries (and German Vollkornbrot), but no one in my family are big fans of rye. Is there anything we could substitute for the rye flakes to get an acceptable result without the rye flavor?

    Thank you!

    1. You should just be able to increase each of the flours a bit, and you should be fine. Glad you’re enjoying. Otherwise, for the texture effect: Rolled oats? Will take some experimentation.

  24. Hello

    I am wanting to use your original master recipe for pizzas for my sons birthday party. I want to try and do as little as possible on the day.

    Is there any reason I can’t pre prepare the pizza ( just master dough laid out on tray, with tomato paste and cheese) a day or two before the party ? I would just put the pre prepared pizza in th fridge covered with loosely glade wrap?

    That way all I have to do is stick it in the oven before the guests arrive. Or would that impact the dough/pizza?

    Thanks in advance!!! Love your recipes!

      1. Oh, I see now.

        OK–well, we haven’t tried that–I’d be worried about the sauce soaking into the dough–but it might work. If you’re really using a thick sauce (you say “paste” above), maybe you can get away with it.

  25. I am really enjoying your cookbooks. One of our favorites is the peasant loaf. Often my loaves will burst open in the oven usually in one area and lose their shape. It’s happens with boule and when elongate the dough. What am I doing wrong? Thanks

  26. Hi Folks,
    I purchased your book 4 years ago and have LOVED it. I gave it to a friend recently, as the amount of wheat I was eating in your delicious recipes was not agreeing with my system. I am now playing around with ancient grains.ie: kamut flour and einkorn wheat. I have been told that the einkorn wheat does not have as much gluten.
    My question is, will I still be able to use your 5 minute a day recipes or should I look for a different type of book.
    I am hoping your book will work with this type of grains. Perhaps there is a way to use your recipes, but tweak them in some way. Any suggestions would be greatly appreciated.
    Thanks.
    Sher

    1. Those work, as a swap for whole wheat flour, not for white all-purpose flour. I don’t think any of those flours are marketed as a refined white flour. So yes–but in the right recipe. And don’t expect quite the same rise–there’s less gluten in there. We have kamut swaps for whole wheat in our most recent book, the New Healthy Bread in Five Minutes a Day (on Amazon at https://amzn.to/1NdVkgj). But you can experiment with it as a swap for any whole wheat amounts in the book you have.

  27. Hello.
    I just bought the gfab 5min a day. Great book! Thanks for your efforts.

    I’m wondering if you ever experimented with any dough, or specifically challah or brioche using st least 51% of oat flour? Have you tried making any such flour blend?

    Thanks

    1. Hi Chaim,

      I did play with using more oats, since I love the flavor, but I wasn’t crazy with the texture. The oat flour also gives the bread a chalky look when baked. You can try using a bit more, but I added as much as I could without having these effects.

      Thanks, Zoë

      1. Is there anything in bread baking science that I can add (like more xantham or baking powder/soda) to counteract the denseness that the oats would make?

      2. Hi Chaim,

        Too much xanthan actually results in a gummier texture in the bread, so you want to use as little as you can to make the loaf hold its shape. Baking powder and soda will lose its rising power after being stored for even a short amount of time. You can try adding eggs. I would make a small batch to make sure you are happy with the results.

        Thanks, Zoë

  28. Hi, purchased your revised whole grain book, and am not disappointed! My daughter Hannah and I enjoy every recipe I’ve tried so far. My question; can I use a loaf pan for the free form loaves? Am planning on making the Anadama corn bread on page 189, but Hannah wants sliced loaf bread this time around. Thank you for your reply.

  29. Also, Can the 100% whole grain gluten free bread be baked without the whole millet? I don’t like the seedy texture. Can I just bake the bread without it, or do I need to substitute it with something?

    1. Hi Chaim,

      Yes, you can bake it without the millet or replace it with a seed or grain you like better.

      Thanks, Zoë

  30. “The New Artisian etc.” The Master Recipe: I mixed the dough successfully in my mixer. When is the best time to transfer it to the plastic container? After mixing or after rising? Or, does it matter? I know not to handle it too much, so am sensitive to that, but it’s easier to leave it in the bowl right after mixing.

    Many thanks for answering questions and for a great, revolutionary bread making idea!

    1. Hi Margaret,

      You can transfer it at any point, but it is often easiest right after you’ve mixed it.

      Thanks, Zoë

  31. I usually make the pizza dough recipe with evoo and “00” flour from your pizza cookbook. My pizzas are great, but I wanted to try my hand at calzones. I have searched your books and the website. I haven’t found anything on them or am I completely missing the information. I am having trouble trying to determine dough weight for each, resting time, baking temp and time, sauce or no sauce, etc. Any helpful hints or personal observations/preferences will be appreciated.
    Thanks so much for all your help,
    Judy

    1. Hi Judy,

      There is one on page 188 of the pizza book. Really, you can go with any size and any filling. It is really just a pizza folded in half, so there is a top crust. If you are going crazy with fillings and sauce, you may want to build and bake it on parchment.

      Enjoy, Zoë

  32. Have you done any testing with brands of flour available in Canada? I purchased your New Healthy Bread book over the holidays, but have had difficulty finding resources – in your book, or online – that might help me convert weights/volumes (I’m using a scale) to the brands of flour available in Canada. In particular, I’d like to use Rogers – it is made of hard spring wheat, free of additives, and is readily available in Canada.

    Any advice you can provide would be very much appreciated!
    thanks,
    Chantal

  33. I would like to use a commercially mixed gluten free bread flour. Can I use it as a substitute for the flour and just add the starch, yeast, etc.? Brand I’m using is Namaste Gluten Free Perfect Flour Blend.

    1. Hi Mary,

      I’ve done many tests with Namaste and really liked the flavor, but found the results to be too gummy. You may have to tweak the recipe to make it work, but I just never found the right combination. If you find one you like, please let us know what you did.

      I have had good results using Better Batter flour blend.

      Thanks, Zoë

  34. Hello! I absolutely love baking bread, and I appreciate all the help you guys give. I’m baking for an event in a couple weeks, but there are no ovens available on site, so I have to bring my convection microwave. (I know you’ve said convection ovens work great, but this is not a conventional convection.) The thing is huge – I can fit a 9×13 in it – but do you suppose I’ll be able to get a lovely, brown, crispy crust on the breads in it? Obviously I’m going to do some experimentation, but I thought I should ask if I should abandon hope before I started. 🙂 I cannot steam it like you do traditionally, because the fan would vent it, so if you have any advice for getting a great crust in a convection microwave, that would be great! Thank you!

      1. Hi Adrianne,

        Yes, that should work, you just want to trap the steam and have enough room for the loaf to rise. As you suggested, I would do a test run.

        Thanks, Zoë

  35. Hi Zöe,
    have you tried Pamela’s gluten free. flour? I made one batch with their artisan flour addiing xanthum gum. It came out okay. I have their bread flour that has xanthum in it. I will let you know the results.

  36. Greetings,
    Love your books and all the helpful tips and the YouTube videos. Believe or not I (single male guy) have become quite the baker and you guys sharing your knowledge has improved my skills tremendously: THANKS!

    …and no sooner do I learn to bake terrific breads, focaccia, and pizza a friend loans me their copy of Grain Brain by Dr. David Perlmutter, MD, Neurologist. He basically makes quite a case that gluten just isn’t good for anyone and damages brain cells, clogs something or other, etc. Since reading several of his books I’ve adopted a more gluten-lite diet. Seems gluten free is a bit more difficult and expensive for me to implement.

    My intent here is not to rain on anyone’s parade but to solicit your feed-back regarding this issue. I’m wondering if perhaps you’re aware of this Dr.’s material and if you, being a doctor yourself, might shed some light on this topic that you could share?

    Thanks in advance for any thoughts,
    Rob Stuart

    1. Hi Rob– what we tried to do in our books is express and reflect mainstream science, and what I can tell you is that Perlmutter is anything but. The easiest way to make an Internet splash, or to get a start in publishing, is to claim something utterly contrarian to mainstream science, and then claim that mainstream science has a fatal conflict of interest because of research funding dependencies or collusion with the mainstream food supply chain. We did our best to avoid sensationalism like that.

      That said, everyone has their inherent conflicts–we have books that use wheat flours. Be skeptical, and do your own reading.

  37. i just started using a silicon bread maker bye Lekue. it makes a good oval shaped bread. it is nice because you can proof in itand bake in it. have you seen them?

    1. Hi Drew,

      I have seen them, but haven’t used one yet. I think they look quite interesting and I am happy to know you are enjoying the results.

      Thanks, Zoë

    1. Hi Andrew,

      You will find weights in our books. The New Healthy Bread in Five Minutes a Day has the sourdough recipe and the entire book offers weights.

      Thanks, Zoë

  38. Hi, I have the New Healthy Bread in 5 book. They whole grain rye was fabulous and I am moving on to the Bavarian-Style Whole Grain Pumpernickel on page 170. My question arises because I followed the conversation recently in these comments about baking pumpernickel at 400 instead of the usual 450. In my book, though, it calls for 450. Should I stick with 450? Thanks!

    1. Hi Debbie,

      Yes, I would follow the directions in the book. I’m not sure I am aware (or just forgot) the conversation about baking it at a lower temperature. It may be a matter of the crust getting darker than some people like?

      Thank you, Zoë

  39. I have excellent results for all recipes I’ve tried out of both AB5M and HB5M except for whole grain recipes. With the whole grain recipes, I have very little rise and the loaves are very dense, even with the addition of vital wheat gluten. I just tried the Toasted Millet and Fruit Bread (pgs. 134-136 in HB5M), and while it’s delicious, same problem–very dense loaf with little rise, even after letting it rise much longer than the suggested 90 minutes. Might my whole grain loaves benefit from adding a little extra liquid? Thank you!

    1. Hi Yvonne,

      Does the dough seem dry when you pull it from the bucket? If so, adding a little more water will help.

      Thanks, Zoë

      1. This last batch did seem dry; I can’t say I remember back to previous ones. I’m making a batch of pumpernickel and Cornell bread doughs right now–I’ll be mindful about the dryness of the dough. Thanks, Zoë!

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