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 love making bread this way! However, I hate using up so much plastic wrap. Has anyone come up with an alternative? I’ve tried foil, a plate, and beeswax wrap, none of these worked well. I’d love to hear any suggestions, thanks!
Hi Sandi,
Are you trying to cover the resting loaf before it bakes? If so, an inverted mixing bowl is our favorite non-plastic wrap way to keep it covered. Or, are you trying to cover the container of dough? If so, a cheap shower cap from the drug store is a great way to cover the bucket and it can be reused over and over.
Thanks, Zoë
I have looked for clear shower caps so that I could see how my dough was rising to no avail — they are all solid colors or prints. But I did find very inexpensive. clear “processing caps” at Sally Beauty Supply here in Atlanta and online. They are cheaper in a local brick & mortar beauty supply store and can be used several times. They are clear and very thin with elastic edges, which would allow the dough to degas when needed. They are certainly easier to use than plastic wrap!
Hi Rita,
This is a great idea. I pick them up when I stay in hotels that supply them.
Thanks, Zoë
I’m trying to cover the dough during the initial rise right after mixing, and also while it is rising after being shaped, generally in a loaf pan. I’ll try a bowl/plate again, and I’ll keep my eye out for some shower/processing caps for the loaf pan, what a great idea! Thanks, everyone, for the suggestions!
In looking at the STUFFED SANDWICH LOAF recipe, I see it calls for using “lean or enriched dough.” What is “lean or enriched dough?”
Hello!
I mixed the master recipe with 7 cups APF 3 cups water,1/4cup+2tbsp oil, 1tbsp yeast and 1 tbsp of salt. But I forgot about it and left it out for 8 hours. Can I still bake with this dough?
-Shabaritha
Hi Shabaritha,
Yes, you sure can, I’ve done this countless times. It will be easier to handle once it is chilled, but you can even use it straight from the counter.
Thanks, Zoë
Thanks for your quick reply. I have been baking with your recipe book for last 3 years. My son has multiple food allergies and all his food has to be made with safe ingredients at home from scratch. Your recipe book and bread in 5 technique has been a life savior for me.
-Shabaritha
Hi Shabaritha,
I’m so glad to hear you and your son are enjoying the bread!
Cheers, Zoë
I have bought clear shower caps @ the dollar stores. (Sometimes the pkg. is lavender &
clear ones together.) I think there was 8 in a pkg.
First BRAVO on the best cookbook ever!
I have 2 questions
1. How and when can I add different indigence to the dough i.e. garlic. lemon zest, grated cheese, herbs etc.
2.Can I use an iron pot for all your recipes for peasant bread…I love the crusty outside?
Hi Nick,
Thank you, so glad you are enjoying the book!
1. You can add any of those ingredients into the dough when you are first mixing the dough. Or, you can add them into already prepared dough by folding them into the dough and kneading it just to distribute the add-ins. If you add to the already made dough, you will want to let the resting loaf sit longer to make up for the fact that you worked the dough quite a bit. Maybe 30 to 40 extra minutes.
2. You can bake any of the breads in an iron pot. Are you talking about a Dutch oven with a lid? https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven
Thanks, Zoë
We like to make personalized pizzas which we do on the BBQ during the summer, but when I did it on the stone in the oven, by the time the third pizza went in, the flour from the peel from the first 2 pizzas was burnt and smoking up the house. Is there an easy way to clean the stone between pizzas/breads? (BTW, I have 3 of your books and this could apply to any one of them). Thanks
Hi Jodi,
Great question. I use a bench scraper to clean off the stone when I am using flour or cornmeal: https://amzn.to/2oPt928 Or you can use parchment under the pizza or bread, which keeps everything very clean. I slip the bread or pizza into the oven with the parchment and then after the bottom has set it is easily slipped off the parchment.
Thanks, Zoë
In your latest bread book you list many flours but I did not see the Italian Caputo “00” flour listed. How does it fall with the ranges of the flours listed for your recipes? Thanks.
Hi Dave,
We use it in our pizza book, but not in any of the others, since it is difficult to come by. It is a high protein flour and absorbs a lot of water, so you may end up needing a touch more water. I used it when I was in Italy and loved it! https://artisanbreadinfive.com/2010/08/04/baking-in-tuscany-without-any-of-my-equipment
Thanks, Zoë
I am using Healthy Bread In Five Minutes A Day and the book is great. I have been baking for my family (husband & 12 kids) for 25 years now but I wanted to go healthy. Your Challah recipe is a winner!! That being said, I would like to inquire how I would adjust a whole wheat recipe with spelt flour. Do I increase or decrease the amount of water stipulated in the recipe? If so, by how much? Additionally, in general, can I substitute King Arthur’s sprouted wheat flour for whole wheat flour? Last, can I substitute white whole wheat for regular whole wheat in any given recipe? If so, up to how many cups can be substituted?
Thank you so much, Rosalie Cohen
Hi Rosalie,
It depends on the spelt flour, but in general you will need to decrease the water. I would just hold out a cup of the water called for and add it slowly until you get the consistency you are used to with whole wheat flour. The same is true for sprouted wheat flour.
White whole wheat behaves the same as regular wheat flour, so no adjustments need to be made.
Thanks, Zoë
Hi , I have made 2 batches of dough (Master recipe — boule , p53, The New Artisan Bread) and both times I got a few pale yellowish spots throughout the loaves. Flavor and texture overall seems good, but you can faintly see these spots. Is this undisolved yeast?
Hi Joan,
It very well may be. You can stir the yeast into the water and let it sit for a minute before adding any of the other ingredients if you want to make sure the yeast dissolves and distributes evenly.
Thanks, Zoë
How do I add raisins to my challah dough? Thank you
Hi Joyce,
You can either add the raisins into the dough when you first mix it: https://artisanbreadinfive.com/2017/01/07/raisin-walnut-bread-emile-henry-bread-baker-red-star-platinum-yeast-and-new-abin5-giveaway
Or, you can add the raisins to the challah dough you already have in the refrigerator, as I did with these apple pieces: https://artisanbreadinfive.com/2014/09/23/apple-and-honey-challah
Thanks & enjoy, Zoë
Hello Zoe, I have been enjoying trying to bake from the book Healthy Bread in Five Minutes a Day, however my dough (the master recipe) doesn’t look or feel anything close to what it’s supposed to feel. It’s very wet and there’s no way I could use scissors or knife to cut a piece because it’s not elastic as yours. The third time I tried the same recipe I cut down on the water by 1/4 cup but still didn’t look like yours and spread out on the pizza peel like a wet blob. When I bake it the result is ok but it doesn’t grow too much in the oven either and it’s kind of a compact result and the texture is kind of dense. I have followed all the instructions and even bought a very good baking stone. Please help! I want to make beautiful and wonderfully tasting loaves. I’m a retired teacher and as such I’m a hopeless perfectionist when it comes to these things. Thank you!!!
Hi Marta,
Tell me a little more about your dough. What kind of flour are you using and how do you measure it?
Have you seen this video on shaping wet dough: https://artisanbreadinfive.com/2017/04/16/new-video-shaping-the-ball-from-a-very-wet-dough
Thanks, Zoë
Is there a recipe for Bobka?
Yep, we have a Babka recipe in The New Artisan Bread in Five Minutes a Day (on Amazon at https://amzn.to/17Rw23Y). And then, to your other question… enriched dough is typically buttery (or has oil), and is sweetened, plus it has added eggs. Lean dough typically has none of those–or just a little.
Thank you so much for replying! I use King Arthur whole wheat flour and King Arthur unbleached all purpose flour. I use a dry ingredient measuring cup.
I just watched the video you suggested and it’s wonderful! When I take dough out from the container, there’s nothing to cut with scissors or knife since it’s too wet. I just grab it and that’s it. Should I decrease the water more than 1/4 cup?
Thank you!
Are you using scoop-and-sweep, or spoon-and-sweep? See the video to see what I mean, at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method
If that’s not the explanation–then yes, decrease the flour a quarter-cup at a time and recheck (can also add some flour to the dough, then work it in, and then let sit on the counter for a couple of hours to start the fermentation again after knocking all that gas out of the dough.
Hi Jeff & Zoe
I have made quinoa bread dough from the new healthy bread in 5 min . I used red grain quinoa , uncooked and unground .
I m not sure how the bread is supposed to turn out with the uncooked , un ground quinoa grains . Mine came out with the grains still intact ! Is it supposed to be so ?
The bread was a bit wet in the centre , but I thought it tasted ok .. just not sure what to expect of the quinoa grains ! Lol
I’m a total convert of your 5 min bread and have taught my bff to bake bread ( she’ s a total novice in baking ) and she absolutely loves them.
Yes, the grains will hold their shape–I assume you don’t mean that they’re hard. Bake it a little longer to get rid of the excess water…
Dear Jeff
Yes , actually the quinoa grains were hard . ( I was wondering if the quinoa grains get ‘ cooked’ ? Lol )
Noted on the extra time to bake the loaf . Actually I found this dough much wetter than other dough that I have made from the ‘ new artisan in 5 ‘ .
I also experimented with the gluten free bread and did not like the gummy texture of the baked bread . Perhaps it was the xantham gum 🙁
Even then , I love your books and will continue to experiment with the baking .
Many thanks
Andrea
When I tested this, I’m remembering that there was a little crunch left in the quinoa, but that they weren’t hard and unappealing. Quinoa aficionados like a little crunch, but sounds like you got too much. I wonder if it was the red quinoa (which I didn’t use). Hmm.
You could certainly cook first– but decrease the water a bit.
GF? Try the versions with ground psyllium husk?
Here is a weird question – my husband and I love rye bread, but the caraway seeds do not agree with him. And I find that seedless rye bread just doesn’t have the flavor that rye WITH seeds has. So – could I crush the caraway seeds and add them to the dough? Would that give me the added flavor I am looking for, without the crunchy seeds that he doesn’t like?
You most certainly can! I’ve done it…
I use recipie in the new AB in 5 page 342 to make bobka. I eliminate the chocolate. after refrigerating over nite I roll out 4 breads and sprinkle 11/2 cups of raisins on the dough roll them up, place in 41/2 x 81/2 loaf pans for rest. Then make topping of sugar, flour, butter and vanilla, then braise top of each risen loaf with well beaten egg and sp;rinkle on the topping, tastes just like the bobka my grandmother used to make…….
Thank you so much for writing Alan! Does my heart good.
Can I use your master recipe dough and knead it in a traditional way?
Yes, but…
Only knead it BEFORE the initial rise, and don’t repeat when you shape the loaf. Our stored-dough method will lose too much rising power if you knead for each loaf, or after the rise.
Hi,
I was looking at purchasing the Gluten free bread book. My daughter is allergic to eggs, among other allergens. Do a lot of the recipes require eggs? If so, do you think a substitute will work such as a flax egg?
Thank you.
Our favorite version from that book uses egg whites or whole eggs (the Master Recipe with the egg variation), but there are a fair number of the dough formulas in that book without eggs. About half the recipes in the book use eggs. Without eggs, GF breads tend to be denser.
The basic Master Recipe in that book–uses eggs. We’ve tried the flax swap as you suggest–it’s OK–I don’t think it’s the same as eggs.
Re: STUFFED SANDWICH LOAF on pg. 182 in Healthy Bread in Five Min./Day
My husband went to the store and got me a big jar of roasted pepper. Your recipe calls for “1 jar of roasted pepper.” The jar is about 12 oz. Should I be using all that much? Seems like quite a lot.
Emily, the recipe calls for (in my old and new versions of Healthy Bread):
1 bell pepper or 1 jarred roasted pepper, not 1 jar of roasted peppers. Perhaps you misunderstood.
Let us know how it turns out. It sounds delicious, as do the variations at the end of the recipe.
I’ve got the jar in front of me: “NAPOLEON Roasted Red Peppers Sliced” Is that the right one I’m to use?
I would use about a good cup of the the drained slices to equal one large red pepper that had been roasted. I would think a little more or less in this recipe would not affect the outcome. Zoe might have some ideas too.
Sure, that’ll work…
No, just use it to taste! Plus, agree with the other reader’s response!
Dear Ones,
I’m looking for a basic bread recipe of yours using about 1/2 w.w. and 1/2 all purpose flour. Can’t seem to find one. Any suggestions? Thanks for being there and responding to these questions. I love your books/recipes.
just need a little more water to account for the WW– maybe 1/8 to 1/4 cup.
we have brioche dough that has been refrigerated 9 days can we still use it for blueberry curd rings? thanks frank
We have multiple brioche recipes–which book do you have, which recipe and page number are you working from?
I am wondering about the effect of the length of time of the loaf rise. I see that you suggest from 40 to 60 minutes. I have also seen a time of 2 hours. Does the length of time for the loaf rise change or alter the quality of the crumb? The quality of the crust? (I can see how the cool bread holds a shape – is a 40 minute rise to allow the bread to simply warm the dough enough to bake and still hold the shape?)
Secondary question: do you need to cover the bread for the rise if for two hours?
Thanks in advance,
MIchael
Well, to some extent it matters which of our recipes you’re using–which book are you working from, which page number and recipe?
On several recipies I have extended the second rise time much longer than called for thinking it will result in a lighter crumb…My experience is that it does not help and it is actually worse.
Yep–if you overdo it, that’s what happens. 90 minutes is good, maybe 2 hours so long as your dough is on the “younger” side.
Hi, I recently purchased a copy of your first artisan bread book, and there is no mention of spelt flour. I prefer to use spelt rather than whole wheat because of how much that grain has changed over the last hundred years. Can I simply substitute spelt flour in place of whole wheat flour in any of the recipes? Also, are there other whole grains that will work in place of wheat? I prefer to use the ancient grains as much as possible and always like to minimize my use of processed and refined flours.
Thank you-
Deb
In the book you have, you can use spelt in place of whole wheat flour where we call for it (not for white flour). That’s true pretty much with no adjustments, though you may need a little more water. We deal with spelt and the adjustments in water that you need in The New Healthy Bread in Five Minutes a Day (on Amazon at https://amzn.to/1NdVkgj). In the US, spelt is always a whole grain product and that’s why it doesn’t work 1-for-1 in our white flour recipes–unless you increase the liquids–and it won’t rise as much or be as airy and light.
Thank you very much for the reply. I just made my first bread, the whole wheat sandwich bread, using mostly spelt, and it came out great!
Hi, Zoe and Jeff–love your books and am wondering if chia seed can be added to recipes? You wrote that up to a cup of seeds can be added, and I have been doing that successfully with flax and pumpkin seed. However, chia seems to have a gelatinous property when soaked, so I thought I’d better ask first. Would love to have chia’s healthful properties in my bread. Thank you!
We haven’t loved chia in large amounts–mainly because of exactly what you’re describing–gelatinous. Try a small amount first — not a whole cup!
Thanks, Jeff!! will try maybe a quarter cup of chia seed and see how that goes. really appreciate how quickly you replied, too!
laurie
What kind of peel do you prefer to use (wood, metal, or composite)? Why do you choose it over the other options? Thanks!
There’s not really much difference. I’ve used composite and wood interchangeably, but the composite is flatter and takes up a little less room lined up in a vertical cabinet. I actually prefer the regular wood, no idea why–I just like the feel of it (though the composite is more durable–the wood ones eventually crack).
I have to admit–I’ve never used metal, though some of our readers swear by them.
Thanks for your input; that’s very helpful! 🙂
Hi,
I am using “The New Artisan Bread in Five Minutes a Day”. I made my first loaf by making half the master recipe. I am pleased.
I want to make a gluten free bread to take to a potluck next week. I had purchased Pillsbury’s Multi-purpose Gluten Free Flour Blend with Xanthan gum from Costco. It contains a variety of the flours you recommend. Could I substitute 6 cups of this flour for all the flours (and xanthan gum) listed on your gluten free master recipe on page 268? Are there other alterations I need to make? Actually, I would like to try half a recipe.
Unfortunately, all these pre-mixed flours are different, and we ended up giving up trying to use them–plus, we found that we just didn’t like them much in breads–most of them seem to have been formulated for cookies and cake. So–we’ve never tried this product. Based on what you said, it sounds like it might work, but it’s going to take a lot of trial and error. If you use the GF formula in our book, and you have an early edition, there were some problems in the GF recipes–be sure to check our corrections page.
Can I successfully substitute sorghum flour for oat flour in the recipe for Mixture #2: 100% whole-grain Gluten- Free Flour ? Have you tested this in any recipes and will I get similar results as with the oat flour? Any other substitutions you can recommend for someone who cannot tolerate oats?
We didn’t test that–we did test the swap in the other direction, so it might work. Problem is that the mixture will an inordinate amount of sorghum if you do that in Mix #2. So I wouldn’t try that first.
Rather, go proportional with an increase in the brown rice, teff, and sorghum flours. Increase all of them by about 3/4 to 1 cups (or about 1/3 pound each (which is 150 grams). The risk is that this may take a lot of tweaking, especially with regard to the water-requirement. For the gluten-free recipes, we found that minor changes in flour required much re-testing of recipes. And it may change the way the flours interact with the xanthan or psyllium–one or the other may be the clear winner once you make the change in flour-mixture.
Good luck!
Thanks for your reply. I did the sorghum for oat flour substitution before I posted my question. The result was kind of dense and a little dry (it was my first try at a recipe from your book so I have nothing to compare it to). I will follow your suggestion for my next attempt and see how it goes.
See what you think–as I say, you’ll probably have to do a lot of experimentation, changing, and re-testing.
Hi, Can I parbake the bread and then ship to my son (2 days shipping time)?
Which recipe (which of our books, what page number)?
Re: blog index
Hello!
I have been enjoying The New ABin5min, and I’ve seen that you love indices (pg XVI). Having come late to this site, I was wondering where the index was! If, for instance, I had some extra brioche and wanted inspiration, it would be fun to click on the link in the index and just scroll through all the lovely braids and twists. Or maybe I wanted to binge-watch tutorials, I could click on a tag for video and see all of them.
I am a big fan of another blog, Smitten Kitchen, and it has the most lovely index, tags, and curated recipe collections (holiday, seasonal, how-to, etc), that make it super easy to look at ingredients on-hand and find something that works.
Thanks for some great books!
The site isn’t indexed, per the recommendation of our publisher. I think you’ll find that our Search Bar is pretty useful to accomplish what you’re trying to do…
I have all of your books, both old and new versions. I am looking for a recipe for Zopf, a popular enriched, sweet bread in Switzerland. Nick Malgieri has a Swiss Butter Braid (Butterzopf) recipe using a sponge in “How to Bake.”
I haven’t tasted a zopf in years but I don’t think it was all that challah-like. I do remember that it was quite tender and on the soft side and had a lot of flavor. I am hoping that you can steer me to a recipe or recipes in any of your books that would give me a similar result.
This sure looks very close to our challah recipe. You could add in the sponge, but personally, I don’t think it adds all that much to eggy breads.
Sorry for not thanking you sooner, Jeff. the email notification never arrived in my Inbox, although I’ve been getting others’ posts and your replies.
This will give me the opportunity to try your challah. At least I can count on a good challah even if I don’t achieve the Zopf of my memories on the first try.
Which book? Which page? Which challah? 🙂 (wink, wink)
New Artisan Bread in Five Min/Day (2013), or its 2007 predecessor, Artisan Bread in Five Min/Day.
I love your book and appreciate the explanation of the scoop and sweep method (p 26-27 in Artisan Breads in Five Minutes a Day) but really enjoy my scale! So, can you tell me what the weight would be for your 6 1/2 cup unbleached all purpose flour recipe would be? King Arthur states 1 cup = 120 grams. This would be 780 G for your basic recipe. Is that right? By the way, my first loaf came out ‘good’ but not great. Crust was hard out of the oven then softened so, using your book, realize it was slightly underbaked.
Americans started really speeding up their adoption of the scales sometime after our first book (the one you have). That book’s second edition (https://amzn.to/2rExMR8) has weights for everything. Based on scoop and sweep, 6.5 cups of AP white flour weighs 2 pounds (910 grams). KAF uses “spoon and sweep,” which packs less flour into the cup. –that’s the difference, and it may be why you didn’t love the result.
Also, we’ve found that our KAF users like a little more water in that formula–about 1/4 cup more. It’s a higher-protein flour than typical supermarket AP.
Can I leave my bread out for longer than 90 minutes on baking day. Say 3 or 4 hours? I would like to pull out of frigerator at lunch and have it ready to pop in oven when I get home.
Can I bake in my bread machine?
Which of our books are you using (what recipe and page number)?
We lose power randomly in our small farming community. Is it possible to mix a single loaf and somehow cook it using a rocket stove or some other alternate energy source such as a grill or grate over a fire pit . . . just guessing at possibilities. If so, perhaps extend it to a camping opportunity for fresh bread. Yum!
Which of our books are you using (what recipe and page number)?
The book is “The New Artisan Bread in Five Minutes a Day” Two breads I think would do well on a grill are: NAAN on page 260; Flatbread on page 264. Also, the Master Recipe on page 51 in a Dutch Oven. My question in all three cases – because there is no refrigeration – can a single batch be prepared for immediate baking/grilling? What amendments to the rising and resting would be necessary. Thank you.
Hi Beverly,
If you are using fresh dough that hasn’t been refrigerator, let it do it’s initial 2 hour rise and then you only need to let the shaped loaves rise half as long as the recipe requires.
Thanks, Zoë
Loving your GF book! My dough in the fridge is getting a lot of condensation in it. Will this affect the dough? And if so, any suggestions as what to do about it? Thank you!
It won’t have a meaningful effect–just shake off the lid when you open it.
Hi Zoe and Jeff,
I do a lot of bread baking for selling at our farmers market using the New AB in 5, mainly p. 94 European Peasant and p.111 Deli Rye. Both say easily doubled, can I quadruple the batch them instead, and dough will come out good?
Sure can! So long as you can mix all that–may need an extra-large mixer and hand-mixing may be very difficult.
I have been baking bread with your NEW AB in 5 Minutes a Day. I live in a high altitude setting (5,000+ feet) and am having difficulty with the center of the bread baking through. The problem lies when I leave it in the oven longer, the crust over bakes and is entirely too hard and yet the center is still uncooked!
My question is, are there adjustments needed to the Master Recipe or any of the others in this book? I know I must adapt the recipe for baking cookies, but am unsure whether this is necessary with your recipes.
Thank you,
Theresa Lilley
We haven’t had trouble at mile-high range–my guess is that your oven-temp is off, have you checked it with an oven thermometer?
Yes, I have, Jeff! I recently made two baguettes that cooked perfectly 🙂 The dough happened to be the last of the batch. I am going to continue to master your recipes, but, after living 1 mile high for several years, we have discovered that cooking/baking require longer times, pasta, cookies, banana/zucchini breads, etc. I wondered if maybe my Boule was simply a little thicker in the center!
Thank you,
Theresa Lilley
Thanks for the info on grinding your own wheat. One question I have though if grind my own wheat, which setting should I use…fine, coarse, or somewhere in between?
I’d use the fine…
Thanks for your help! I’m looking forward to getting started!
love the book! all is working well except my baguettes won’t roll! dusting well, but they just refuse to roll. on page 32 in first book. help!
Hmm, not sure why, but you may be happier with the letter-fold technique: https://artisanbreadinfive.com/2008/02/22/how-to-form-the-pan-depi-wheat-stalk-bread/ Just don’t make the epi–stop at the baguette.
Need recipe for bulger wheat. I just found I had a pile of it in the cupboard I’d forgotten. Only recipe I can find is something about parsley something-or-other.
Hi Emily,
The only recipe we have in our books is for a Tabbouleh bread in Healthy Bread in Five. You could also try adding about 1/2 cup soaked bulgar to other recipes, but it may add some liquid to the dough and you may need to add more flour to compensate.
Thanks, Zoë
My first batch has the consistency of cookie dough. I will use more liquid next time. But in the meantime, can (or should) I add more liquid to this batch to improve it? (I used King Arthur organic White whole wheat and all-purpose flours with the Master Recipe volume measurements on pg 81 of The New Healthy Bread book.)
Hi Michelle,
You can add more water or you can just let the shaped loaves rest longer, since the dough seems too tight. If you choose to increase the resting time, I would add about 30 minutes to the rest before baking.
Thanks, Zoë
Can you bake the “master recipe” loaf in a Dutch oven instead of on a baking stone?
Hi Michelle,
Here is a post on baking in a Dutch Oven: https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven/
Thanks, Zoë
Thanks Zoe. I have been using a couple of other recipes with my Dutch oven with decent success and was hoping I could do the same with your method. Planning on baking my first loaf tomorrow. I even decided to be a little crazy and use homemade starter!! Thanks for such a great series of books. It has rekindled my desire to bake my own bread.
Hi Michelle,
I really think you’ll love the results in the Dutch Oven, I think it produces a lovely crust!
Cheers, Zoë
I am using the Gluten Free bread book. (Diagnosed with Lyme and Rocky Mountain Spotted Fever). So far loving it! Glad to finally find Vegan GF bread.
My question ; Can I use Aqufaba in my bread? I seem to always have some in the frig. Chickpea salad is yummy.
Thanks Kris
Hi Kristine,
I have had great luck using it in other recipes, but I’ve never tried aquafaba in our bread recipes. If you give it a try, I would make a small batch to make sure you are happy with the results. Please let me know if you do, I would be so curious to know what you think.
Thanks and enjoy the bread! Zoë
This is for Healthy Bread in Five page 189 Anadama Corn Bread. How can I leave out the Molasses? I don’t want any sweetener in there, but I want to make sure the moisture balance is OK. Can I just replace one-for-one with water?
Also, I’d like to leave out the sweetener in some of the other recipes in this book and the original Artisan Bread in Five. What’s the water substitution for honey?
Thanks!
Hi Stan,
I would only substitute about half the amount with water, otherwise your dough may be too wet.
Thanks, Zoë
I tried the gf brioche before I read your correction. The dough was like glue! You do mean cornstarch and not corn flour ? I only made a half recipe, so will try this new formula, hopefully with better results .
Michele
Hi Michele,
Yes, you will have much better results with the new formula. The cornstarch gives a smooth texture and also adds a bit of binding to the dough.
Thanks, Zoë
Is it normal for the dough to deflate after it is refrigerated?
I have made the buckwheat variation of the 100% whole-grain loaf from Gluten-Free Artisan Bread in Five Minutes A Day (p 105) several times. Every time the dough rises above the top of my 5 quart stand mixer bowl on the counter, but when I take the bowl out of the refrigerator to use the dough, it has fallen by at least 2 inches. If I shape the loaves long and thin, they come out great. If I make the loaves thicker / taller, the inside is not done after 45 minutes, but the crust is very brown.
Am I doing something wrong? We love the bread; it is amazing and so easy. Thanks.
Hi Susan,
It is not unusual for the dough to deflate when refrigerated. Are you having the issue of undertaking with all of the breads or just this buckwheat variation?
Thanks, Zoë
The only other bread that I have made is the 100% whole grain with the millet. It also deflated.
Hi Susan,
It looks like there was a typo in my last comment. I meant to ask if the other loaves are under baked? Have you tried the method “no rest, no rise, just bake” on page 68 of the gluten-free book? It may produce a lighter crumb.
Thanks, Zoë
Is it possible to half the Master recipe and still have success? It is just my husband and myself and we also need to watch our calorie and carb intake. We are senior citizens. I have your book and am anxious to try this, but am concerned about being able to use the amount in 14 days.
Hi Carol Ann,
Yes, you sure can! And/or you can freeze any dough you don’t use to use within the next month.
Enjoy, Zoë
At 73, I am dreaming of the French Baguette of my college days, 8 weeks in Europe on a school trip. Sometimes it was just a baguette with a hunk of ham and cheese and wine, of course. Starting out, we thought we had to finish the entire bottle of wine at dinner. Being the sweet young things that we were, there were a few tipsy moments until we learned by watching other tables. Ahhh, sweet bird of youth. My question: is it possible to add any sugar to the master mix? I did read about the oven temp being too hot for sugar but I just feel the boule is missing a little something. I make it in a ceramic covered cast iron pot using the steam method.
Hi Carolyn,
What a lovely story, thanks for sharing. How lucky to have such a romantic memory! Yes, you can add some sugar. You can add up to a 1/4 cup without making any other changes. it will depend how sweet you want the dough to be. The sugar will make the dough ferment faster, so you may want to use it up in 7-10 days.
Thanks, Zoë
How do I get the hard crusty crust that we just enjoyed so much during our 3 weeks in Italy?
Hi Judy,
Which recipe are you baking?
Thanks, Zoë
I mixed sourdough last night and let it rise overnight but then decided I wanted to mix in olives and herbs. The dough totally deflated when I did that. Will it rise again? should I toss it and start over (I hope not).
Thanks! Jodi
Hi Jod,
It should be fine. You may need to let it rise longer than normal, but if the yeast had been activated, it will rise again. It may not seem like it rises much when shaped and resting, but it should have oven spring, just like our other doughs.
Thanks, Zoë