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 have “Artisan Bread in Five Minutes A Day,” 2007 ed. I have been using the book for years, but just tried, Oat Flour Bread, pg. 104-5, and two loaves later, I have a small, hardly risen loaf. The recipe doesn’t include sugar, is that the problem? I just bought new yeast, and the loaf is unremarkable.
It’s not the sugar–may be related to expectations, because this is definitely a denser loaf than all-wheat. But, one problem is that oat flours are non-standard, and may absorb water very differently across brands. Adjust the water so that the dough’s consistency is about what you’re used to with the master recipe in that book.
A too-dry dough won’t rise well. Make sure your oven’s hot enough or you lose oven spring. Check with something like https://ow.ly/8CVPU
How many boule loaves can I bake at a time in a conventional home oven?
Depends on size. In mine, two or three one-pounders. Four if you don’t mind them growing together a bit.
Thanks so much for your timely response. I made my first loaf using your book yesterday, and I’m so excited!
Fantastic…
I’m very interested in your “The New Healthy Bread in Five Minutes a Day” book, as I read that it’s mostly 100% whole wheat and that leavening with all or most sourdough starter is treated as a viable consideration. I’m also very excited to try making bread with Einkorn and other ancient grains and see that suggestions will be made for those as well. It seems like the mechanisms and system of bread making is presented and taught rather than just recipes.
I might have to put my bread machine up in the cupboard if this book helps me learn how to actually make healthy bread in the oven by hand.
My question is about dairy- and egg-free recipes. I’m vegan and I’m wondering how many of the recipes in the book fit within those guidelines.
Except for the Enriched-Bread chapter (Brioche, challah, sweet rolls etc), most of the recipes don’t include dairy or egg.
I’ve been enjoying your book for over a year. Just bought a countertop convection oven. Pretty large capacity. Only goes to 450*. Problem is at this temp with conception on the top got dark brown at about 15 min. But when taken out the lower 1/4 of the loaf was wet. Rest of loaf was fine. Please help. Thank you. It does bagels very well.
If it can’t be run as a traditional oven (with the convection feature turned to “off”), this is going to be challenging. My first experiment would be to turn off convection. If can’t, try baking 25 to 50 degrees cooler, but for a longer time to compensate for the temp difference.
Pretty much no full-size loaf can be done at the 15-min mark. So that’s another option–keep things small (like bagels or rolls), or do skinny loaves, like baguettes or the couronne. Easier to bake through with less time. A high domed, full-size loaf is going to be a challenge in the unconventional oven.
My Master Recipe loaf continues to have a dense crumb, especially the lower half which usually has a spongy/soggy texture. This is after many loaves and many batches so I’m about to give up, but would love suggestions before doing so. I’m using the recipe on pp 26-33 from the 2007 edition of Artisan Bread in Five Minutes a Day.
Have you considered all the trouble-shooting tips at https://artisanbreadinfive.com/2008/02/10/qa-dense-crumb ?
Have you written before (not seeing that)? When you say “continues to have…” I wondered if you’ve detailed the problems.
The two most common causes of what you’re seeing are 1) incorrect measurement of flour, or 2) oven temp is off, or 3) using a non-standard flour. So…
1. If measuring by volume, be sure you’re using the same measurement technique that we test with; you can see that at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method . Even better, measure flour with a scale. For the Master Recipe you’re working with, it’s 2 pounds of white all-purpose flour. Our followup books have weights for all dough recipes.
2. Especially if too cool, you won’t get “oven spring” and you’ll have a dense loaf. Use something like: https://ow.ly/8CVPU Or just turn up the temp as an experiment. 25 degrees? 50 degrees? If this was the explanation, you’re probably finding that the loaves need more baking time than what we specify.
3. Making any swaps? Additions? Using other flours? Home-ground flour? Whole wheat? We have whole-wheat recipes, but this isn’t one of them.
Hey ho. So I love the english granary bread, but it always seems wet/moist in the middle. Should I just make smaller loaves and let them bake longer? Anyone else have this issue???
Most of my answer just above your question is relevant here as well. Any chance those are the explanations? But yes (and this is relevant to the Master Recipe question too)— smaller loaves are easier to bake through.
Jeff/Zoe,
I have been making your bread weekly for the past several years. I buy 10 lbs. bags of KA flour at BJs , When I get home I weigh out 910 Grams and put it in feeezer ziplock bags and freeze the bags. This is the amount for the Master Recipe, When I make the bread the amt. is already there saves time and so much more economical due to the amt. I save buying it in 10 lb.. If the recipe I make calls for more less I adjust it. Your recipes are great for giving to others.
Thank you again for your books and guidance when a question is asked.
Dunyia
Thanks so much for letting us know about your method, fantastic!
Help! I forgot to add salt while mixing the basic boule bread dough yesterday. Can this batch be saved?
Yes. Add some water into which you’ve slurried the salt, maybe one cup. Mix it in, which will collapse the dough. Then work in flour until you have the right consistency. Allow to stand at room temp for 2 hrs and it’ll re-ferment and re-expand.
I love the ciabatta bread (page 37 of Artisan Bread in 5 Minutes a Day. I would like to make ciabatta buns. Any suggestions?
Small ones work, I do something like this all the time. Just use about 3 ounces of dough (small peach-sized).
Is it vital to use the gluten product that you mention in your Youtube video? (I wasn’t able to catch the name of it, and I don’t know if it’s available in the UK.) I’d like to manage without it, if possible. Many thanks.
Yes, it is possible, but you have to adjust the water–we have a table in The New Healthy Bread in Five Minutes a Day, on Amazon (US, though I think Amazon UK carries it), at https://amzn.to/2fxaPa5 The product we tested with was Bob’s Red Mill Vital Wheat Gluten Flour, but the Hodgson Mills works fine too. Not sure where to get either of them in the UK.
Hi, I have had your book Artisan Bread in 5 Minutes a Day from 2007 and have enjoyed it very much! I am a beginner, and have loved being able to try the recipes and feel very successful with your wonderful creations!
I am working on the Oatmeal Bread and Raisin- Walnut Bread on p. 95 and 98. I like a softer crust, so would I leave out the steam step? My main question is that I am not getting any oven spring. It does taste great-and smell great when baking! But I’ve gotten a lovely first rise, and even a good second rise, but no oven spring, and it is a bit harder than I imagine your intended results are. Any suggestions? Thanks, by the way, and your book and website is something I love and enjoy!
Glad you’re enjoying the book Amanda. To your questions:
1. Yes, could leave out the steam (though the crust won’t be as pretty). Also could paint the surface with melted butter or oil just before baking (no steam, again). For super-soft, could re-paint as it comes out of the oven.
2. Well… this is a denser bread than most of ours. One thing to try–a little more water, maybe your dough’s a little dry.
Thanks so much! I’ll try to paint it with butter- I like that idea. I have some in a pan now, to bake a little later!
sounds good…
Hello! I am from Chile. The first whole wheat batch I made turned out great. The second and third not so well. The dough spoiled and has an alcohol smell and I had to throw it all away. Lots of flour lost but I am not sure what went wrong. I am also having trouble with quite a few loaves turned out raw inside so maybe will use a thermometer from now on but I don´t want to give up!
Which book are you using (book-title and page number)? What temperature is your refrigerator set at?
Re: Master Recipe, “NEW Artisan Bread” (Page 53), regarding Old Dough:
What would be the optimal amount of Old Dough to add to your master recipe with each batch for the best flavor? I would like to scale down the recipe to make a one-time “starter” batch of old dough so that it could age for several days before adding it to a new, full recipe of fresh dough. Thereafter I would set aside an equal amount of a fresh dough (which includes the “starter” old dough) to make the old dough for successive batches. This way I wouldn’t have to cut down the size of my loaves by reserving dough from a regular batch.
1) Would one-fourth (25%) of the original recipe be too much to use as Old Dough to add to a fresh batch of dough? Or what percentage would you suggest?
2) For the best flavor and oven spring in the baked loaves, what would be the best length of time to refrigerate my “starter” batch before using it in a freshly-made dough recipe?
3) Anything else to keep in mind?
Thank you,
Rita
1. 25% is a good target, I often use about that amount.
2. There’s a range here. You’ll get good flavor anywhere from about 5 to 14 days. If you go earlier, the flavor will be less pronounced.
That’s it, pretty easy…
OooHooo! I’ll get my “Cheater’s Old Dough” started tonight. I can’t wait to use it next week! That 5- to 14-day window makes it even more convenient.
I will also start a blank-slate whole-grain “Cheater’s Old Dough” with a conservative mix of whole-grain flours, probably based on one of your recipes from “Healthy Breads” that will become an Old Dough Base for a lot of more complex recipes where I can punch up the individual specific flours and/or flavorings in the original recipe so I won’t lose their percentage in the whole recipe.
Thank you, Jeff, for your reply and for making both you and Zoe so accessible for advice. You both make it possible for us to grow and become better bakers in skills and in experimenting with variations. You have a fine group of breadheads here who post so many positive and informative comments and questions. Such a rewarding community. I learn so much from reading the Q&A. Other authors should take note.
Thanks Rita–for all the kind words!
I tried making the Brioche (pg 300) dough in The New Artisan Bread book and the dough was way to sticky to use even when keeping things floured, took forever to rise. I ended up throwing most of it would as I just couldn’t do anything with it. I’m using KA flour and weighing it.
The only explanation is that you (for whatever reason) just need more flour. Measurement error?? We’ve made this recipe 100s of times with these specifications.
I am working out of The New Healthy Bread in Five Minutes a Day. I followed the directions for the Master Recipe on p. 81 with exception that I used King Arthur Whole Wheat & the recommended 4.25 cups of water. I weighed all ingredients. I let the dough rise for around 6 hours in the kitchen before placing it in the refrigerator overnight. This morning I weighed out a 1 lb. chunk and attempted to emulate what was happening on pages 86 & 87. I placed cornmeal on my pizza peel and spent no more then 40 seconds forming the dough into an oval. My dough turned into a glorified pancake after about 15 minutes. It is also very sticky. The slashes I made closed back up. When I attempted to slide the dough off onto the pizza stone it wouldn’t budge. I finally got it off but yuk. The loaf that came out after 30 minutes. It was a bit spongy in the middle but tasteful nevertheless. Oven spring did not seem to factor in much. The second batch is resting – this time on a piece of parchment paper! It has flattened out. The dimensions are @ 1″ high at center x 8″ long x 6″ wide. Any feedback would be appreciated.
Well– it’s too wet. Measurement error? Just use more flour next time. 1/4 cup? 1/8 cup?
Do you have a kouign amann recipe ( or similar) in any of your books? It’s a leftover bread dough recipe from Brittany, France. If you don’t have one yet, you should, I would think it’s right up your alley with such large batches of bread dough. It’s a great way to use up that last little bit of dough in the bucket.
Don’t have one. Hmmm.
Serous Eats has an article dedicated to the Kouign Ammon, including an interesting comment from a Chef in Daniel Boulud’s restaurant’s who points to it’s origin as leftover bread dough dressed up as humble dessert. The article illustrates its many derivations currently in fashion, but for me, I’m interested in a fantastic rustic use for bread dough in the dessert category. Hope you can see it fitting into what you two do too.
So many ideas, so little time…
I have been making a variation of your basic dough for quite a while. I don’t wash my dough container as I think that little bit of left over dough helps the new batch debelop an almost sour dough flavour. Lately, even though I have changed nothing with my ingredients and I weigh everything, when I go to bake my bread in a week, the dough is very wet. Is it time to just wash up my container and start fresh? The last time I did this, it took about a month for my bread to have the same flavour.
I have to admit–I can’t explain this. One idea would be to scrape just a little of the old stuff into a new batch–so you only have a very small amount of old dough…?
Instead of an enameled Dutch oven can I use my Staub cast iron Dutch oven..
Absolutely!
I have two of your books that I’ve used over and over, but not for the past year or two. I’m back to baking your breads. I have a jar of Barley Malt Extract that I purchased when I made bread weekly. Now I can’t find a recipe to use it. Which recipe do I use? Thanks.
Which two of the books do you have? and I’ll direct you…
“Healthy Bread in Five Min. a Day” and “Artisan Bread in Five Min. a Day.”
Ah, yes. It’s in the boiling water for the bagels in the “Artisan Bread” book.
W/ the denser breads I find that once it’s raised [and has been refrigerated overnight] when I go to take a glob and start folding under, that the bread sort of breaks apart. I smush it back together and oblong it and put into a loaf pan, as directed. I simply can’t stretch it, tucking it under like I do the lighter bread dough. Am I doing something wrong.
No, that’s exactly how ours behave as well. So long as you like the baked results, all is well. If you’re finding them over-dense–increase the water a bit.
Hi I have been away for almost three weeks – can I still use the dough which has been in the fridge – it looks a bit deflated? Thanks
Hi Isabel,
You can still use the dough, here is a post that may help: https://artisanbreadinfive.com/?s=Old+dough&submit=Search
Thanks, Zoe
Hi. I have just begun the basic dough found on the back of the flour bag. Everything has worked well and the bread has been delicious, BUT please explain the instruction that says to cover the oven window with a towel. My experience with that has been less than stellar. I assumed (maybe faulty) that the towel hangs inside the oven over the window. My inside oven window now has towel fibers stuck to it. I have had a hard time hanging a towel in there without part of it being held where I can grab it as I open the oven door, which leaves a gap. Please tell me the reason and importance for this towel, since I am not getting it right.
Hi Linda,
There is no need to use the towel on the oven door, unless your oven is more than 25 years old, when they didn’t always use tempered glass.
Thanks for trying the recipe, Zoe
Also, the towel was never intended to be left in the oven–it’s just there temporarily, to protect older glass windows. If you do use it, remove it right after you put the water in the pan and before closing the oven door.
Have both Artisan Bread in Five Minutes a DAY. I grew up on crusty breads and was pleased to see I can do my own easily. I have but one problem. The Chocolate bread…. Made the bread from the first book, it turned out more cake like. I noticed in the revised and updated book the chocolate bread doesn’t have the chocolate ganache, just the cocoa and chocolate chips and is baked in a loaf pan. We love the free form crusty breads with the chewy texture. will the revised recipe work free formed or is it ment to be a loaf style? I don’t know what I did wrong with the first recipe.
Hi Mary-Louise,
You can follow the baking directions from the first book to bake the dough from the second book in a free form loaf. The chocolate ganache made the bread more tender or cake like, so you may prefer the consistency of the new recipe.
Thanks, Zoe
This is probably going to be one of those questions that gets a chuckle or not, Jeff and Zoe, but have you (or any of your testers) ever made bread with your recipe in an air fryer? If you are unfamiliar, to a certain extent, the device is a mini convection oven but it has the added distinction of crisping food as well (labeled as an oiless fryer or only using 1 Tbsp of oil for foods with no fat content…many vegetables). At its very lowest temperatures, it can be a mini dehydrator. At its highest settings, it can sear a steak or make a crispy coating for breaded foods (fish, chicken, etc.) At its mid-range temperature-wise, quick breads, muffins, cakes, etc. are baked. With an air fryer, a fan circulates hot air at a high, even speed with the heat being supplied by a heating element at the top of the unit. Mini loaf pans or a small loaf (1 lb, I would guess) would fit but not much beyond that, I do not think. Philips (the gold standard brand) has a unique design that allows for very even heat circulation. I just thought I would ask since it is a very popular technology that many people in smaller kitchens or with smaller families are using.
Hi Rachel,
I have never heard of this, but it sounds very interesting. If you try it, let us know how it goes.
Thanks, Zoe
I am looking at the New Healthy Bread in Five minutes a day, page 81. The book specifies 5 3/4 cups of gold medal whole wheat flour. However, on your website and videos use 5 1/2 cups of whole wheat flour. I realize it is best to weigh the flour, but I do not have a scale. Which measurement is correct?
Hi Judy,
The book is correct and we have adjusted the website to reflect that. Thanks for pointing out the discrepancy!
Cheers, Zoe
Thanks for your great books. I am using the healthy wheat bread master recipe and my dough spreads a lot during the rise before baking. So, the baked loaves are flat. Any suggestions?
Hi Kavita,
What brand of whole wheat flour are you using and what method to measure? It may also be the way you are shaping the loaf. Here is a video that may help: https://artisanbreadinfive.com/?s=Shaping+wet+dough&submit=Search
Thanks, Zoe
Hello: I’m interested in replacing my 10 year old Kitchen Aid 475 watt mixer. Does anyone have an experience based opinion of the very best heavy duty mixer for frequent bread bakers that combines power and capacity. I’m a home baker so those 5 foot tall mixers that sit on the floor might be somewhat of overkill.
Thanks,
Rich Mantell
Hi Richard,
I have always used the kitchen aid and have had great results. Perhaps some other readers will have experience with other brands.
Thanks, Zoe
I just made the Cracked Wheat bread. When I shove it off the cornmeal and onto the stone the whole loaf is nearly flat. I don’t understand?
Hi Emily,
Here is a video that may help with the shaping of a wet dough: https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
If your dough looks wetter than the dough in the video, let me know and we’ll figure out how to fix that.
Thanks, Zoë
I asked before about the loaves coming up flat….I saw on an earlier e-mail, that you’d suggested viewing a video about shaping loaves from very wet dough. Problem is that the video doesn’t come up.
Hi Emily,
You are absolutely right, we must be having a technical issue. I’m trying to figure that out right now. I will let you know when I figure out what happened.
Thanks, Zoë
Since I can’t get the video to come up, could you just tell me what to do about the bread coming out flat from such wet dough?
Hi Emily,
The trick is to use more flour as you are shaping on the outside of the dough, which allows you to pull the dough tighter, without it sticking to your hands. I am working on getting a new video up ASAP! It is a mystery as to where the old one is?
Thanks! Zoë
Hi Emily,
I just made this video, hope it helps! https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Thanks, Zoë
I am a big fan of your books and have used your techniques to make the best bread of our lives. Thank you!
Recently I have start a lifestyle change that reduces the amount of carbs I can have on a daily basis. I have tried many suggested low carbs breads only to find that I have an addiction to the taste of wheat. Do have have any suggestions for an artisan approach to low carb breads? Would you consider writing a book on artisan low carb breads? Thank you in advance.
Hi Frank,
I am not the doctor on this team, but I’ve learned from Jeff that eating 100% whole grain breads in moderation is the best bet from our recipes. If that isn’t reduced carb enough for your dietary restrictions, I would suggest checking out a book by Peter Reinhard on low carb baking.
Thanks, Zoë
How many loaves can I bake at one time? Do I have to make any adjustments (time or temperature)? I plan to make a batch as Easter presents.
Thanks!
Hi Lynne,
You can bake as many will comfortably fit on the baking stone or sheet pan. The loaves may take a bit longer to bake, but only by minutes. What bread are you planning to bake?
Thanks, Zoë
Thanks, Zoe!
I’m going to use the basic recipe and will pop the loaves into a large basket for extended family members to take away with them after our lunch. I plan to attach a note suggesting they eat them as soon as possible. They never last when I serve them
P.S. I rec’d the email on how to make Easter bread from your website. Much appreciated!
Hi Lynne,
This sounds like a wonderful gift, I’m sure your family will love it!
Enjoy, Zoë
I have two of your books, and I wonder if you would consider adding a crouton recipe to a future edition. So easy to make, and, I think, a better snack choice than the typical bagged pretzels or chips . They make a nice little hostess gift, too. My family particularly loves munching on them (day-old bread cubes, toasted in the oven with olive oil, basil, oregano, salt, and garlic) while waiting for holiday dinner to be served. Thanks!
Hi Angela,
I so agree and it is a lovely way to use up day old breads.
Enjoy, Zoë
You can also make crustinis with it if you nake baguettes.
Can you make a Georgia bread called puri with your dough?
Hi. Yes, it looks like the closest recipe would be our Master recipe from the New Healthy Bread book. It looks like it is baked like a thick, oval pita. Is that in keeping with your experience?
Thanks, Zoë
i never had it but a chef friend asked if i can make it for his restaurant?
I am going to be on an iodide free diet for a week. Can I use non iodide salt for the dough recipe? Can you please let me know so I can decide whether I can bake bread or not. I appreciate your help.
Hi Anna,
Yes, you can use any salt you choose.
Thanks, Zoë
Hello, I am vegan and wondered if I can substitute almond or soy milk in the oatmeal bread recipe page 94 of “artisan bread in five minutes a day” since it calls for whole milk I wasn’t sure about consistency
Hi Katherine,
Yes, you sure can.
Thanks, Zoë
thanks
I made the Olive Oil Dough from the New Artisan in Bread in Five Minutes a Day (page 214) and put it in the refrigerator for less than 12 days, but it had a hardened “skin” on it when I went to use it today. What did I do wrong?
Otherwise, I am enjoying to make the recipes in your book — any my family is enjoying the results!
Hi Lynn,
That typically happens when too much air has been circulating in the container, so the top the dough is dry. You may need to make sure the cover is on a bit tighter, but still allow a tiny space for the gas to escape.
Thanks, Zoë
Dear Authors,
Thank you so much for writing the books that you do. I purchased “Gluten-Free Artisan Bread in Five Minutes a Day” recently. I lived in Europe for 9 years and so do miss the breads! That being said, since returning to America, I began the Paleo way of life to maintain a healthy body. In any case, I’m slowly building a collection of cookbooks for healthy and clean eating…hence, your book.
I’m sad to see, though,that there is no recipe for scones in this book! I was so looking forward to this recipe in particular believing it would certainly be in the book. I realize, a scone recipe may be in one of your other books, and if yes, please let me know which book. If not, I’m wondering if you have a gluten free recipe for scones that you may share? I’d greatly appreciate it. Many thanks!
Hi Rosie,
I hope you enjoy all the breads. Since our books focus on yeast breads, we haven’t ever done a scone, which is made with baking powder. You may want to checkout Peter Reinhart’s book on gluten-free baking: https://amzn.to/2oCLZvL
Thanks, Zoë
Can I use sugar instead of honey in the challah and brioche recipes? and if so can I increase the amounts as well, I like a very sweet bread but what modifications would be needed if i did that?
Hi Sultana,
Yes, you can use sugar and increase the amount. It will take some experimenting to come to the amount that you like. The dough will ferment faster with a lot of sugar, so you will need to use the dough faster or freeze it.
Thanks, Zoë
Your video on how to shape wet dough is very very helpful even to me who has been using your recepies for several years…. thank you
Hi Alan,
I’m so glad to hear it. Thanks for the feedback. If there are other videos that you think would be helpful, please let us know.
Enjoy all the bread! Zoë
Can I substitute spelt wheat flakes for malted wheat flakes? I don’t have any “malted.”
Hi Emily,
Which recipe are you using?
Thanks, Zoë
Rick Kleffel, here HI! We should talk about your latest; in the interim, I made a batch of light whole wheat bread, the dough looked great, folded nicely into the baking pan but when I tried the rise after refrigeration in an oven, with the light on, with a tupperware over the loaf pan, loosely covered with plastic, not tight, to keep the drafts off so to speak.I got very little rise, and lots of soupy goo, not even slashable…. .. Should I re-refrigerate and try again, toss the whole batch….?
Hi Rick,
Nice to hear from you. Sorry to hear about your latest loaf. How long did you leave it in the oven to rest?
Thanks, Zoë
Can I use one of the basic recipes to make pane al Lino?
Hi Carolyn,
Are you just looking to add flax to your recipes? If so, you can add about a 1/4 cup ground flax to our recipes with no other changes to the recipe. We have some flax recipes in our Healthy Bread Book if you want to take a look.
Thanks, Zoë
Wow! I want to move to Denver. This new bakery sounds wonderful. Here is the Ingredients list: Unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, whole spelt flour, whole brown flax seed, sea salt, whole wheat flour.
Source: https://world.openfoodfacts.org/product/0657082026307/pane-al-lino-bread-izzio-artisan-bakery
Hi Rita,
You can add the flax to most of our whole wheat recipes in our Healthy Bread book and get a similar loaf.
Enjoy, Zoë
Thank you, Zoe, I’m already thumbing through the book to make a selection. I have loved the flavor of flax seeds since my mother served me Ralston, the cooked cereal containing flax seeds, as a child in the mid-last century. I don’t know if they are even making it anymore..
What’s the difference between active dry yeast and platinum yeast,,,i want to make yeast buns but not sure if I bought the right yeast.i bought the active dry.
Hi Barbara,
You can use either yeast for the dough, so active dry is just perfect. Platinum has dough enhancers that help make a nice rise in the dough, but we’ve had great success with both.
Thanks, Zoë
I’m using organic white hard wheat flour to make my bread. I don’t know how much protein is in the flour. Could you give me a starting point for the amount of water. A cup of flour weighs 25-26 grams. Thanks
Michael
Hi Michael,
Which recipe are you making?
Thanks, Zoë
Hi, I have limited frig space. I maybe able to spare the space for 1.5 gal container for a day or 2, but will it be okay to transfer the dough to a zip lock bag after a couple day?
Hi Angela,
As long as the bags are big enough for the dough to expand, it should be just fine.
Enjoy, Zoë
Hello,
I’m using the ‘GF Artisane Bread’ cookbook. Using the main dough recipe, with the standard flour recipe to make sandwich bread. Is there a way to get it so that the crust is softer, which might be better for sandwiches? I use the 1 cup of water for steam, but the crust still gets very crustry and tough. Great for some things, but not for sandwiches.
Thanks
Brett
Hi Brett,
Instead of using steam, brush the loaf with butter as it is going into the oven and then again when it comes out. The steam helps to make a crust loaf, so you don’t want to use it if you want a soft crust.
Enjoy, Zoë
HBin 5 MaD – page 315, Not Rye (Teff)
I like really tangy rye, and in regular rye I add a powdered Rye Sour that I used to be able to get from King Arthur. I think it may be citric acid. Is there anything that can be added to the GF recipe to ramp up the sour? I have made the GF Boule, and have been pretty happy with it, and want to try the teff next.
Also, can I use 4T molasses and no honey?
Hi Joanne,
That’s a great question, I’m not sure of a sour enhancer that is GF? I will try to find out and maybe some of our readers know of one.
You can replace the honey with molasses.
Thanks, Zoë