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. Dear Zoe & Jeff, I’ve loved baking bread from your original book for many years (that za’atar bread is a family favorite) and have recently gotten a copy of Healthy Bread to add to my collection.

    How much pear puree do you estimate you use in the recipe for Turkish Pear Coffee Bread on page 185? I have many, many small pears that I can use to make (and freeze!) pear puree, but I’m not sure how much to include in a batch of dough.

    I’m also wondering if you serve this bread with butter or other toppings.

    Thanks so much!

    1. It all depends on how small your pears actually are. We used medium-sized pears, so I’m guessing that you’d need to use more–maybe 4 or 5. I’m afraid this is going to take a bit of experimentation. Too much fruit and the dough will be too wet (you can compensate with additional flour).

  2. Need to make bread for school fair – can I just make up 20 k of flour and cook off 40 loaves in Dutch ovens

    Appreciate any advise

    1. Of course, you can, but it’s going to be a major task–20 kilos of flour means nearly 40 kilos of dough, so you’ll have to find storage space, and unless you have a very, very large oven, you’re going to be limited to how quickly you can bake off all that dough (at least, if you opt for half-kilo loaves). Unless you have access to professional-scale baking equipment? Mixer? Etc?

    2. Do you have a commercially licensed community kitchen in you area? If so you can rent the use of it. They should have industrial grade mixers, walk in refrigerators, large work tables, multiple large ovens etc. You need to start borrowing every Dutch oven you can find!

    1. Sure–just wrap well or use an airtight container. It will not be exactly the same quality as fresh bread, and this will accentuate with longer storage.

  3. question re substitution in GF mixture #2 — the formula list shows an asterix beside teff flour, referring one to the sub list on pg 61, but I can find no suggestions there or on the website for replacing teff. please advise. thank you.

    1. Sorry Kelly, that asterisk is an error, shouldn’t be in there. We didn’t find a good swap for teff in our testing. You’d have to experiment, but we found that swaps in these recipes are very tricky.

  4. I’m trying to integrate more whole wheat into the “bread” category of our diet and I own “Healthy Bread in 5 Minutes a Day.” I’ve made the master recipe several times, but feel like it’s a bit too bitter for our taste. I usually love whole wheat bread and grew up eating it, but am wondering if there is any way to increase the sweetness while still retaining the crustiness of the bread. Thanks in advance for your help.

    1. Well, sweeteners do soften the final result. I have another idea–why don’t you try WHITE whole wheat, which has the same bran, germ, and nutrition as regular WW, but a milder, less bitter flavor?

      1. I am actually using white whole wheat, but still feel like it’s bitter. Knowing that it will soften the final results, how much sweetener could I add to the master recipe and what other adjustments would I need to make? Thanks.

      2. Having trouble seeing your previous comment, was there one? Which book do you have, which recipe and what page number?

      3. Never mind, I see it. In Healthy Bread in 5, we have many recipes with sweeteners–See the variations with honey as a sweetener on page 92, or with sugar, on page 93. This assumes you have the updated edition of the book (The New Healthy Bread in Five Minutes a Day, 2016). If you have the original of this book (2009), let me know and I’ll direct you to a page.

  5. While storing my master recipe dough overnight in a refrigerator it developed a firm top layer over the center and extending to just before the edges of the bowl. I stored it in a large bowl wrapped in plastic wrap on top with gaps to let in air. This is the second time I have used the bowl and previously it stored perfectly, I’m assuming a messed up in incorporating remnants of the old dough into the new dough, but that’s just my guess.

    What’s the most likely reason this crust formed on my dough and how can I avoid it?

  6. I’m using the new artists in bread in five minutes a day but it’s a Kindle version so I do not have a page number. I’m looking at the beginning of chapter 2 where you list types of flours. I am trying to figure out how to use your method with all purpose Einkorn flour. I saw in an FAQ they were supposed to be at church in the healthy bread book so I went to the library and looked but could not find the chart. But I want to use the white einkorn and no vital gluten. On my first try I used half a cup less water. The dog broke off instead of stretched so I added another quarter cup of water. It was then so sticky that I could not form the ball.

    1. We didn’t test with einkorn flour, so I’m afraid I may not be very helpful–I’m not sure how it’ll behave. But I’m fairly certain that einkorn products currently available in the U.S. are whole grain–they’re not white flours at all. So–they probably make good substitutes for whole wheat flour, not the all-purpose white flour we call for in your book (on page 53). I’m guessing that if you want a 100% whole grain with einkorn, it’s going to be better with vital wheat gluten (which we detail in “The New Healthy Bread in Five Min/Day”), but if you want to do without it, you can probably use it in the page 53 recipe, but adjusting the water upward by a quarter cup (or more–this will take some testing). In what you describe, you’ve DECREASED the water by a quarter-cup net–that’s not going to work; whole grain flours take MORE water. How much in this case, I don’t know.

      That said–since einkorn is lower in gluten than regular wheat, your result may be denser than you would like. And that might improve if you used vital wheat gluten.

  7. Hello! I love your book–so far, I’ve made a boule, buns, baguette, and pizza dough from your book: “Artisan Bread in 5 Minutes a Day” from 2007. I’m currently making the babka and I’m a little confused about how to form the dough in the loaf pan and bundt pan. I’m making two loaves. First of all, after you roll the dough and fold it–do you twist it three times, as well? This is what I’ve seen in other babka rolls. Also with the bundt pan–how would this work? Would I use two pounds of dough? Would I twist it? Thanks for the information! I live in Minneapolis and follow you on Instagram.

    1. You’ve made the easy stuff, now for a hard one… 🙂
      We did not do the triple-twist–our stored dough may be a little less tolerant of that–we’re trying not to knock all the gas out of the dough.

      But you’ve detected a problem with our instructions (thanks…) if you do it exactly as written, it’s really only going to work in the loaf pan, not the bundt. For the bundt, you can’t fold it or it won’t make it all the way around. Makes sense?

  8. Baking my bread in a counter-top convection oven, provides me with several challenges. Due to age, health and a tiny kitchen I have been forced to ignore the regular oven. I love baking bread, have done it on and off my whole life and am not willing to give up fresh baked for store bought ‘sticking-to-your-gum’ bread. Besides, I give my breads to friends and neighbors who have been so kind helping me with things I can no longer do.
    Replacing the cast-iron dutch oven, which will not fit into my oven, with two loaf pans, one with loaf the second placed upside down on top of first, will that work? And if so, are regular pans sufficient or should they be cast-iron?
    I have played around with trying to make some steam while preheating the oven. But I have to remove the pan to make room for the bread. Oven size limitations in play here.

    Height constraints affect the rack placement also, either it brings loaf too close to top burners while expanding and it will burn bread before it’s done, or on the lower rack the bottom burns. I have been experimenting by alternating between up and down during the baking, but I don’t know when it’s best time to move the bread to lower rack, not knowing how to assure it bakes through without burning either top or bottom or under-baking the internal part. Any suggestion would be appreciated.

    1. Franziska, take a look at my response in the post where you first listed this question: “Larger loaves: What adjustments are needed.”

  9. I recently bought the book gluten free artisian bread in 5 min a day. I’m making my first couple loaves . On page 69 it says to come to this website to see the shaping video but I’m not finding it. The dough looks spongy like. Used a big spoon to take some out. I thought the video would help please email me.

  10. Gluten-free artisan bread in 5, page 247 says bake buttermilk bread @ 375 degrees, but on page 249 it says 350 degrees. Am I reading it wrong?
    Going to bake in 2 hrs so I may have to bake at 360 degrees this time around unless I hear from you (which I doubt) but hopefully can have answer for next time I bake it.
    Thank you so much for this book. I have used many recipes and each has been amazing. Seriously!

    Warm regards
    Carolyn

    1. 350 is correct. Sorry for the confusion–what’s meant in the first paragraph is that if you’re making one of the basic shapes (less bulky), you can tolerate a higher temp without burning the crust. These tall sandwich loaves take longer to bake through and you need to lower the temp to tolerate the longer bake-time.

  11. I have baked my loaves in a pan and have made the required slashes across the top (3). The problem I am having is that while the bread rises beautifully, one side expands away from the slashes leaving a gaping expansion down one side. My loaves are looking rather ugly. Is it possible I need to make the slashes deeper and a further down the side of the bread pan?

    Love the book and the products. Made some round loaves on a canoe trip this summer in a cast aluminum dutch oven

    1. The things to try:

      –slash deeper, as you suggest
      –try a longer resting time… at least 90 minutes, but maybe 2 hours.

      See what you think…

  12. I have the new Artisian Bread book. What would you suggest the best recipe to use to make rolls big enough for sanwiches. I have been making the soft dinner rolls with the master recipe, would I just double it to 6 ounces to make a larger roll, and are there any tricks to making its shape more like a sandwich roll than a dinner roll ? Thanks for your help.

    1. Yes–you have to flatten it more than you do for the dinner rolls. You might prefer one of the enriched recipes (buttermilk, challah, brioche), but I have nice results with any of the un-enriched white or whole grain recipes in the book. I usually go four ounces–but make it flatter and you should succeed.

  13. My log shaped loaves have come out lumpy, with uneven unsymmetrical oven spring. I.e. one side will be much bigger than the other. Thoughts on how to address?

  14. Hello,
    IA m looking for a bread book in which the predominance of recipes are not only gluten free, but dairy free, egg free, and soy free as well.
    Thank you

    1. The recipes in gluten-free artisan bread in five minutes a day have significant numbers of recipes that are as you suggest. I’m not sure what the numbers are exactly you’d probably be best to check it out in the library. Meanwhile I should tell you, the recipes do work better in the egg variations

  15. Hi We are in the UK, when I bake using your Gluten free artisan book , should the oven be a fan oven?, or do I turn the circulation fan off. Not clear from the book. So far my bread seems crusty and like the pictures but soggy inside. Thanks
    Ian

    1. Hi Ian,

      We write all of our books with NO fan. If you use the fan, the outside may get crusty before the inside is done, just as you describe. The fan tends to brown things faster, so it makes you think the bread is done, before it actually is.

      Thanks, Zoë

      1. thanks

        I’ll try again, I’m worried that the initial rise was poor, as a 1lb boule is only 5 inches in diameter when baked..?

      2. Hi Ian,

        The loaves are small. I find it better to bake often and eat the bread fresh, since gluten-free bread is not as nice once it is a day old.

        Thank you, Zoë

  16. My question comes from “The New Healthy Bread in Five Minutes”. On p. 92 there is a variation for making a Honey Whole Wheat Loaf, which I want to make. The part I’m confused about is if I should be using that variation on the the Master Recipe on p. 81, OR the the 100% whole wheat variation on p. 91. Which one of those recipes should be my base to make the Honey Whole Wheat?

    (btw, there isn’t a box to check to be notified of follow-up comments as indicated in your instructions above.)

    Thank you-
    Deb

  17. Hi Ian again, tried another batch with the mix number 1, NO FAN , bread is crusty on the outside, but inside damp and dense, loaves very heavy, with a yeasty flavour.Any suggestions?

    Ian

  18. Hi I do not see the “notify me” box on your mobile site and don’t know how to find my previous question! (Asking for the best gluten free vegan dough to use for challah)

    1. Hi Allegra,

      Challah is by definition an egg bread, so the recipes will have quite a few eggs to replace and may not be as successful with flax. You may be better off starting with a dough that is not reliant on eggs. The baguette doughs would likely serve you well, because the flax adds a bit of stretch and structure to the dough, which will help with keeping the shape. You can still follow the challah instructions for shaping.

      Thanks, Zoe

  19. When you refer to granular yeast do you mean dry active yeast or fast acting yeast? I have only tried the artisan gluten free this weekend, and was not happy with my results. I used dried active yeast.

    i Am a very experienced and mostly successful bread maker, and in recent years have predominantly made enriched sourdough wheat bread, so this is a whole new world for me.

    I live in England.

      1. Hi Scott,

        You will find basic instructions for using a starter on page 46 of that book.

        Thanks! Zoë

  20. I have a bread machine and the loaves are coming out fine as far as shape and texture. I understand that the yeast eats up my sugar however, I would like a much sweeter bread if I am adding raisins or just want a sweeter bread. Any ideas?

  21. Dear Zoe and Jeff,

    I’m about to make the pumpkin pie brioche in your New Healthy Bread in 5 Minutes a Day (p.354) but I’m quite confused about the amount of water.

    The amount of water is listed twice in this recipe–once right after vital wheat gluten, requesting 2 cups; and the other following the spice, listed as 1 1/4 cups. I just want to make sure that the first one (2 cups) is a typo, and it shouldn’t be there; or should I go ahead and add in all the water? (I think along with the pumpkin puree, 3 1/4 cups water seems too much…) Thank you in advance if you could answer this question!

    I also want to let you know that I own both New Artisan Bread in 5 and New Healthy Bread in 5, and I’ve preordered the Holiday Bread. Your books are wonderful, and I can’t wait till November to try your new holiday recipes!

      1. Dear Zoe,

        Thank you so much for your response! I didn’t know that the correction page existed, and this is truly helpful (since I am planning to make the milk and honey bread next).

        All the best,
        Nicole

  22. I’ve been working with the Master Recipe. But I want to add ingredients for various loaves – eg. nuts/seeds, herbs, etc. What’s the best way to incorporate them into separate loaves from the Master Recipe? I saw the FAQ on thanksgiving cornbread but it seemed to add the ingredients into a rolled loaf – not really incorporate the ingredients throughout the loaf. The FAQ says “This instruction applies to this flattened thanksgiving bread only; you can make loaf breads this way too (freeform or in a pan).” But it doesn’t say how….

    Thanks!

  23. Hi Zoe and Jeff! I tried baking the master recipe a few times (https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/), and my crust always comes out tough and chewy and hard. I am not sure what I am doing wrong. The inside tastes pretty good though! One thing I have noticed is that my dough does not look as stretchy or elastic as the one in the pictures. Should I add more water? Is that what could be causing the crust to become too hard?

    Thanks for your help!

  24. Are the Gluten Free recipes in Chapter 9 of the New Healthy Bread in Five Minutes a Day (2016) book the same as those in the Gluten Free Artisan Bread in Five Minutes a Day (2014) book, or are they new, updated recipes?

    1. Hi Erica,

      They are not the same. In the GF book we based the recipes on two flour mixes (an all-purpose and a whole grain), which you mix up and use in the recipes. There are also many, many more recipes to choose from, since the whole book is dedicated to GF baking. The recipes in Healthy Bread are wonderful too, just a slightly different way of getting there.

      Thanks, Zoë

  25. I’ve got malted flakes and some barley malt. I’m trying to find one of your recipes for bread. Incidentally, I have taken to using my about 100 year old grandmothers dutch oven and having more problem w/ super dark bottom on loaves. Suggestions?

    1. Hi Emily,

      You can throw a 1/4-1/2 cup of the flakes into just about any recipe and 1-3 tablespoons of the malt.

      The burning bottom of your bread may be due to the position of the rack you are baking on. Is the pot at the bottom of the oven? If you move the pot up, it may take care of it. Your oven may also run hot, so you can just turn it down a touch.

      Thanks, Zoë

  26. I am using “the new artisan bread in 5, want to make buttermilk bread page 327, and want to substitute white whole wheat for all purpose flour. Do I adjust water volume or flour volume and by how much?

    1. Hi Alan,

      You will need to increase the liquid (1/2+- cup) and you’ll want to use the dough up sooner, since the dough will not have as much gluten strength, so it may get dense. We typically add some vital wheat gluten to our 100% whole grain dough if you want it to last for a number of days. Check out our Healthy Bread Book.

      Thanks, Zoë

  27. I purchased your book and read it from cover to cover….now I want to get started. I have a 2lb hearth bread pans made by USA pans that I would like to get more use out of. Given that this recipe is very adaptable, I wanted to know how best to use bread pans with some of the rustic loaves like rye, pumpernickel, etc.
    Speaking of pumpernickel, I wanted to know if King Arthur Flour’s pumpernickel flour is ok to use in the recipe. I know you said rye flour but it is not a coarse grain.
    In advance, thank you for your time…..and for such a wonderful book!!!!!!!!!

    1. Hi Lorraine,

      Here is a post that may help with the loaf pan breads: https://artisanbreadinfive.com/2017/08/28/the-best-school-lunches-start-with-homemade-bread/ If your pan is larger than this one, you will need to increase the amount of dough, the resting time and the baking time.

      Yes, you can use the pumpernickel flour. It may have a slightly different texture and flavor, but I think it will still be delicious.

      Cheers and thank you for the lovely note! Zoë

  28. I asked a question earlier about replacing milk with kefir. What I forgot to say was that my family and I are so greatly blessed by your bread making ideas. For years I kneeded dough and had to stop. I prayed for an easier way and this Bread in Five has been a gift from God to us. I have 10 children and 3 of their families are using this method now. I make it, share it, send pics as well to prove how easy it is. Thank you again for all your efforts.

    1. Hi Kathy,

      This is so fantastic! I am so thrilled you and and your family are enjoying all the bread!

      Yes, you can use kefir. The fermentation may happen faster, so you’ll want to use the dough faster than normal.

      Thanks, Zoë

  29. From The New Artisan Bread in Five Minutes a Day. Pg. 169
    Oatmeal Pumpkin Bread

    This is delicious bread, but can I increase the pumpkin? What would I need to do to the recipe?

    1. Hi Caroline,

      You can, but it may take some experimenting. The more pumpkin you add, the denser the loaf will be. You will want to replace the liquid with the pumpkin, but it won’t be in equal measurements. For every 1/2 cup of pumpkin I’d reduce the liquid by 1/3 cup. Start with a small batch until you get the result you like and use it up faster than normal.

      Thanks, Zoë

  30. Hi, our family is on our third bucket of dough!
    I really love your recipes. Very fast, so versatile, bread, rolls & pizza dough thus far, & super easy.
    In “The New Artisan Bread in 5 Minutes A Day” on page 26, under “Baguette Pan” it says to “bake dough on a sheet of parchment.” (Not shown though.)
    For a 4 baguette pan, will I cut strips of parchment for each loaf, or lay one large sheet over the entire pan?
    Am I still doing the broiler pan, & steam?
    Am I placing the baguette pan on a tray?
    Or does it bake directly on the oven racks?
    On page 64, it says 1 baguette is made using 1/2 lb. dough.
    Is 1/2 lb. the amount needed when using the baguette pan?
    I want to bake 4 at a time. Using a pan 15 in. long.
    What length am I stretching it to?
    To the pans full length, or will they need to be shorter for rising?
    I bought these just to make baguettes, then couldn’t figure out how to bake on or off a pan, placement of paper, or to steam or not to steam!
    Thank you very much.

    1. Hi Melody,

      I am so glad you are enjoying the bread you are baking. Here is a post that will help you visualize the use of your baguette pan. These breads are gluten-free, but the use of the pan is identical: https://artisanbreadinfive.com/2010/06/01/gluten-free-baguettes-egg-free-and-a-king-arthur-gluten-free-flour-giveaway/

      You will use a 1/2-pound piece of dough per loaf and stretch it to fit the pan. The bread will rise up, but may actually shrink in length, so it can go end to end.

      You will use steam. You can put the pan on a baking sheet, just to make it easier to handle when taking in and out of the oven.

      Enjoy! Zoë

  31. What is the maximum length of time yeast bread dough can be stored in fridge then baked and eaten. Today my daughter made a dough and baked and ate it after 7 days sitting in the reriddgerator and now she’s worried about botulism. I’ve only gone as long as 3-4 days. Thanks in advance!

  32. Zoe, I have a bucket of whole wheat flatbread dough, (page 82 of AB&FB) which I altered slightly by substituting a scant more olive oil for water. I wanted to make a baguette this evening rather than a flatbread, but rather than mixing up more dough, is it possible to use the flatbread dough for a baguette, providing I give it time for the second rise? FYI, I used hard white whole wheat flour, so it’s very similar to all purpose for most preparations. Please let me know what I’d need to do to substitute, if possible. Thanks!

      1. One other thing–if you’re swapping in whole wheat flour (even white whole wheat), it’s probably going to absorb more water than the white all-purpose it replaces. If it’s performing differently, consider adding a little more water.

  33. I just made two loaves of Judy’s Board of Directors Cinnamon Raisin bread which I have made several times before. I let the bread raise for 2 hours and when I baked the loaves one of the loaves split in the middle but across the width of the pan. I have never had this happen before with bread and wondered what I did wrong.

    1. This sometimes happens when the loaf isn’t rested long enough, or it was rested at too low a temp. The result can be that it hasn’t “relaxed” (warmed up and gotten softer), so it has a longer way to get expanded in the oven (this can happen even though our loaves don’t seem to rise much while they’re waiting to be baked. You end up with uncontrolled expansion and cracking in the oven-spring phase.

      Or was oven temp too high? This will also cause over-vigorous oven-spring.

  34. In St Thomas USVI. HOT AND HUMID. Want to make original recipe. Do I adjust it at all or will it work here?

      1. Jeff,
        I bought Artisan Bread in 5 Minutes a day several years ago. I use the recipe for the first bread you 2 published. Heaven only knows which age it is on as I am in St Thomas visit and all my worldly possessions are packed away in boxes. I moved from Chiloquin to Woodburn Oregon and have not unpacked. Water, salt yeast, flour. Mixed in a 6 qt container.

      2. OK, so that’s the very standard recipe made with white all-purpose flour. Assuming you can get a flour like that where you’re living, this is a very forgiving dough. There’s a chance, in that humidity, that the flour will absorb moisture and if you use the usual amount of water, the dough may be too wet (I doubt it though, try it with the regular water-amount before you start experimenting). The primary effect of high humidity with this loaf, which is intended to develop a crisp, satisfying crust–is that the crust will probably be soft no matter how darkly you bake it. It’ll still be great though. Envying your November weather though, up here in MN…

  35. Hi Zoë & Jeff, I’ve been baking GF breads for about 15 years, but was glad to have discovered your book about 18 months ago. Since I live in the Netherlands (was a New Yorker until 2013) I am obviously working with different flour sources than are available in the US and the results aren’t always consistent, but I am becoming familiar with how the basic doughs from Master #1 and #2 work with the flours available here. My question pertains to the Seeded Flaxen Loaf, in GFAB5, p116, first time with this one. I mixed up a full batch of dough with the exact ingredients called for in both flour mix and full recipe, save one – I included an egg in place of some water. I have done this before following the guide in the book and it definitely improves the structure and rise. The dough for this loaf was wetter/softer than the basic boule, so it spread when I un-loaded it from the bannetton. No big deal, it still baked up and tasted great. The rest of the dough sat in the back of the fridge for 5 days (lid ajar), when I took out a portion for another loaf, this time in a pullman pan. After resting 2 hours I popped it in the oven. When it came out, it had a hint of ammonia coming off of it. Never had this before. Everything – seeds, flour, sweetener – in the dough was fresh. The refrigerator is nearly ice cold. After the bread cooled I sliced it open and still had a whiff of ammonia from it. The bread was nice and holey and baked through. I slathered it with butter and ate, noting it more bitter than the first loaf, but not clear if there’s anything wrong with it either. Wondering if the sesame or flax sitting in the wet dough might have begun to go off? I’ve never had this before with a loaf of bread I’ve made, your recipes or my own. What do you think caused this bitterness?

    1. Wow, ammonia smell, I’ve never perceived that, but my guess is that it somehow has to do with the seeds. Maybe something got into the mix? Do you mean ammonia, or alcohol? Yeast-smell?

      1. HI Jeff, ammonia, though I could smell the usual yeast smell also so it was a bit confusing as they mingled in my nose.
        I’ve been eating the bread for a few days (I toast it first) and it’s been fine, the faint odor is gone, the flavor is just a bit more bitter than the first loaf which was baked same day as the dough was made. I’ve never had this in a year’s experience of leaving dough in the fridge for five days (or more), but it was my first time with the sesame seeds in the stored dough. Weird eh? They are unhulled sesame seeds from a good supplier with a lot of turnover. Hulled seeds (just the kern) aren’t really a thing here. If you have any further insights, let me know! Cheers.

  36. A double question actually: My daughter gave me some sour called for in Michael London’s ‘real’ pumpernickel recipe. Should/can I use some in your recipe?
    AND
    I’m sure that my great-grandmother in the shtetl didn’t have access to instant coffee or cocoa. What did she use and why don’t we make it that way?
    Oh–and I LOVE the book.
    Many thanks

      1. And you can just leave out the cocoa and caramel color–nope, they didn’t have it and I don’t know how they achieved the color traditionally.

  37. I’m not sure why it isn’t more known, but a 50/50 mix of oil and liquid lecithin prevents anything from sticking. I mean anything. I keep a squeeze bottle (WalMart) with the 50/50 mix and shake it up and spread with a paper towel. It’s almost magic. Eggs, cheese, proteins, breads, nothing sticks when you use this mixture. No more greasing and dusting with flour.

  38. Question:

    I have the New Artisan Bread in Five Minutes ebook edition.
    The recipes for the Oatmeal Maple Bread and The Oatmeal Pumpkin Bread give directions for using loaf pans. Could these recipes also be made into free form loaves?
    If so, would the cooking times vary?

    Thank you.

    1. You sure can do it as free-form. Unless you make very large loaves, I’m guessing it’ll take about 15% less baking time but this may take a bit of experimentation.

  39. The New Artisan Bread in Five Minutes a Day

    Page 138
    I want to bake 2 loaves at once. Do I need to add an additional cup of hot water to ensure there is adequate steam for each loaf? Do I need to adjust baking time? Longer? I have had loaves that were not completely done in the middle.

    1. I just found the foot note about quark! Oops. Didn’t see that. But one more question. Could I use the pumpkin pie bread (pg 71 holiday bread) to make a braid like the raspberry braid?

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