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 been hearing about Diastatic Malt and would like to try it in my breads (starting with the master recipe). What quantity and will it replace that same amount of flour. Also what is the difference between diastatic and non-diastatic?
Which of our recipes are you using (which book and page number).
I have used 2 tbl spoons of malt in the master recipie several times , and not adjusted ingredients and the bread is fine…just a bit sweeter
Hi just got the new book. Wondering if i can incorporate cheese into portions of master recipe. I don’t need 4 or 5 loaves of same bread.
Hi Kathy,
Yes, you sure can and that dough can be used for lots of the other loaves in the book, so you don’t have to make just one kind of bread with it.
Enjoy, Zoë
I’m making the Julia Childs Beef Wellington with your brioche recipe and was wondering about the “first roasting” of the meat. Could I use a meat probe to monitor the 25 minute / 425 degree pre cooking and if so what temp should I pull it out at? Also, you stated that total cook time should be 30 – 40 minutes. does this include the 25 minute “first cook”?
All depends on the thickness of your filet–and yes, I did mean the total cook time. If you like it rare, go easy on the cook time. The meat probe’s a great idea, but I don’t use them so I’m not an expert on which temp = which doneness level. I think the probes usually come with a table.
Hi Jeff,
I have a question regarding the storage life of your White Bread Master Recipe and Super Strong Dough in your new book, HOLIDAY AND CELEBRATION BREAD. Why does the White Bread Master Recipe have a shorter storage life (7 days) versus the Super Strong Dough (14 days)? They are very similar except for the type of flour and sugar. NOTE: I’ve been making the Master Recipe from your first book (2007), which has no oil or sweetener; storage life is 14 days.
Thank you!
Because it’s sweeter. That can promote faster fermentation, so folks who are sensitive to the smell of alcohol began to notice an alcohol smell after 7 days. If you decrease the sugar to the level of the SuperStrong, you can do 14 days. Or maybe, if you’re not sensitive to that smell, just see how you like the regular recipe at 14.
Since I started doing pastries, I am having trouble rolling out dough and achieving the desired shape and thickness. I let the dough warm enough to be manageable, work from the middle, and use enough flour etc. I use a rolling pin with handles that allow the roller part to move. If I keep trying and adjusting I end up over handling the dough and it is tough. Any advice besides keep practicing?
If I find a thin spot or tear in the middle of a sheet of dough, I pat out a small piece of dough, brush with a little water, and patch the spot. Is there a better way to do this?
I love the new book, especially the stories and history of the breads. Everything is delicious and beautiful. I was so excited after making a raspberry braid I wanted to keep it forever to look at, but it tasted even better than it looked.
Well–it’s a matter of practice, I’m afraid, though I should say that when I switched to a handle-less rolling pin, my shaping improved. Something like https://www.amazon.com/gp/product/B000IYYFIQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000IYYFIQ&linkCode=as2&tag=arbrinfimiada2-20&linkId=945d672fa05630bab385c9c79fdbcd9a or this one, which looks skinnier:
https://www.amazon.com/dp/B000KESQ1G/ref=dp_cerb_1
I left a question about how to roll out dough . I just rolled out Amish Milk dough, and with just a little trimming had a lovely rectangle. You must have answered me telepathically! You two are amazing!
Thinking through the process and describing it in the note might of helped too. . . and the videos, and practice, but mostly the telepathic help.
hahaha
How can we consume bread without guilt and putting on weight? This is my family’s and myself’s question:-). We eat organic grains but have heard that even those are not without being somewhat spoiled in their purity due to GMO grains. Do you have any suggestions? We are torn between our love of bread and pastries and not wanting to eat RoundUp and get a thick middle!
Unfortunately, the standard answer is, I believe, the right one… that you have to consume these foods in moderation. Most American diets include carbohydrate binging: large portions of carbohydrates at every meal washed down with sugary drinks, and apparently-healthy foods like yogurt sweetened to a ridiculous level. I don’t think there’s good evidence at all for the notion that carbs are fundamentally the problem–it’s the binging.
The questions of organic versus conventional, and GMO versus non-GMO don’t bear on the question of weight gain at all. That said, my family tries to use mostly organic when we can. But it doesn’t have any effect on weight-gain. After many years of having lots of white-flour based bread in my house, I’m now almost entirely baking with whole grains, and avoiding sweeteners in the bread.
Are you aware that an ebook version of your book is being sold on eBay by someone in the UAE?
All published authors are plagued by pirated electronic versions of their books, usually from overseas sites–we’ve seen hundreds. They’re not really free–the downloads come with viruses, malware, and possibly ransomware, so of course I deleted the link you sent. Thanks for the heads-up though.
I Just bought the book GlutenFree Artisan Bread in 5 min a day, and I’m seeing that your gluten free bread flour (p.60) is similar to others in that its primary ingredient is rice flour. I know that oat flour is gluten free (if certified), but why are most bread recipes made with the main ingredient of rice flour? Rice flour tastes odd, and it’s grainy texture is annoying. Is it because oat flour is so expensive? Your suggestion is to replace sorghum with oat flour, but can I replace rice flour with oat flour? My son is extremely sensitive to flavors, and oat would be more familiar.
No–the reason it’s in there is that it works really well as a base for impersonating wheat. But that’s a matter of taste, as you point out. We found we couldn’t easily succeed without rice, and other than the swaps we list–we didn’t find others we liked. But fee free to experiment–earlier today, someone posted on our site about swapping in arrowroot for the potato we call for–either we hadn’t tried that or didn’t think it was up to snuff (can’t remember!) but a reader liked it.
But be prepared for lots of experimentation…
Can I use all white rice flour in the Mixture #1 All Purpose Flour in the “Gluten Free Artisan Bread”. If so would any adjustments need to be made when mixing the dough?
Thanks!
No–we found that any single flour, used as the only ingredient… simply did not work. Flavor, texture–all failed. Blends were the way to go.
Book Holiday edition. I am halving recipes because I would be the only one eating breads. I am concerned about 1/2 substutions, rising and baking times for a smaller bread. I like the idea of freezing but I would fill my freezer full of all types of bread.
Thank you.
No no–it’s just fine to halve the recipe–go for it!
Healthy Bread.. (2009) pg 154. Can I leave rye flour in American style WW S/W bread?
If yes, what adjustments would be needed to make and what will be the effect on the bread.. Appreciate your response on that as I live at a place where rye flour is not easily available.
Thanks!
Zoe/Jeff…I’ve been baking my way through your amazing Artisan Bread book. Recentl I watched your croissant video and want to give them a go as well…but I can’t find your recipe for “super strong bread dough.” Is it your master recipe subbed with bread flour or is it something else? Btw…obsessed with your Brioche recipe…I’ve definitely made it more than a dozen times!
Lynn.
It’s in the Celebration book’s chapter 6, at https://amzn.to/2DkKTNI
A similar dough is in our Pizza book, also in chapter 6, https://amzn.to/eo10NJ , but it’s called “Pizza Dough for Throwing,” and we haven’t specifically tested it in the croissant. Sure seems like either would work.
When resting the shaped gf dough before baking, is it supposed to come to room temp. before going in the oven?
I left a 2 ib. boule to rest for 4 hours in order to get it to room temp. It turned out great but I’m wondering if that was necessary, or if it would have been better with a shorter rest.
Doesn’t have to be at room temp, and I never leave it longer than about 90 min–2 hours the max. But your experience shows how flexible this dough is.
Thank you!
I’ve made 4 loaves from the master recipe and every one turned out flat and either very dense or fairly dense. I’m using the new artistsan bread in five minutes a day. Is it possibly just bad yeast every time? Also is the steam necessary? I only tried it once and it didn’t seem to make a difference. Thanks.
How did you measure your flour, by volume or weight? What kind of flour (brand and type)? Have you checked your oven temp with something like https://ow.ly/8CVPU ? How long did you rest the dough before baking? Did you use a stone in the oven? It’s very unlikely that it’s your yeast.
Those relate to the most common explanations. The fact that the water didn’t make a difference makes me think your oven is running cool. Usually, there’s a big difference in browning with the water.
Thanks Jeff. I measured King Arthur flour by volume, adding a quarter cup extra water as recommended in the book. I have that oven thermometer (my oven’s internal thermometer was indeed off) and have tried resting anywhere from 40 min to 2 hours. I’m baking on a stone, and also tried the switcheroo method on page 39. Does the steam just affect browning of the crust, or also help with rising?
It only affects the crust (browner, crisper…), not the rising.
I have a couple of issues. In general I am loving this recipe. I love the ease of this bread and the flavor etc. I only recently been making this bread and have made a few batches. I am noticing that a lot of time my dough “breaks” when pulling it out of the bucket… it doesn’t have an elastic stretch etc to it. I also notice the bread crumb isn’t as large and airy as I’d like to to see either. I am wondering if I am doing something wrong. I incorporate my dough enough to be incorporated but don’t over do it… it is a shaggy dough.In the bucket things look right. I am not sure how this dough should react out of the bucket.thanks.
Todd
Which of our books are you working from, and what recipe and page number?
It is the most recent edition… The New Artisan Bread in 5 Minutes…. Master Dough Recipe.
“Breaking,” in that recipe, is usually caused by dough that’s too dry. You may be over-measuring flour, or under-measuring water. How are you measuring, by weight or volume? Weighing is most accurate, but if you’re going with volume, see the video on how we measured with cup-measures at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method/
Second possibility is that you’re using a higher protein flour than we tested with as we standardized–see page 10 for possible water adjustments.
I am measuring by weight and doubled recipe.I have had it happen with Both King Arthur All Purpose as well as GM All Purpose. The dough does not seem overly dry but I guess I could add more water. Would this also effect the Crumb?
I’m hoping it’d improve it. About the “breaking” phenom… if it’s not affecting the results, maybe don’t change anything?
I guess I am really gonna have to cut the flour considerably. Any suggestions? Made another batch… it was horribly bad. Tried Jim Lahey’s Dough and it worked perfectly. Was wet, super soft, pliable….final bread had great taste, amazing inner crumb and texture etc. I even made the Dough/breads on a Baking Stone with a steam bath and turned out better than using his “Dutch Oven” method. I doubt that it is my ingredients… plus I have used several different brands etc with the same results. I do like the large batch ease of your dough and really enjoy the Pullman loaf. If I can’t figure something out though… it seems I’m just wasting dough. What is this Dough supposed to be like after it has mixed and sat overnight? Do you have any video examples or anything of someone pulling it out of the container and stretching etc? Thanks again.
How are you measuring? By weight? volume? Have you searched on our youtube page? YouTube.com/BreadIn5.
What is the best way to achieve a darker, almost burnt, chewy outer crust without over cooking?
Which of our books are you working from, and what recipe and page number?
Zoe and Jeff, you are so generous with your time and are so accessible to all of us. Perhaps something like this might save some of your precious time.
In the heat of the moment, many of us, myself included, forget to include the book and recipe information with our question….which delays an answer sometimes for a day or two, not to mention the time it takes for each of you to request that information over and over and get replies from readers.
Might it be possible, in addition to a Name, Email, & Website in the Comments section, to add windows to be filled in for Book (with a drop-down list of your books (to checkmark the appropriate one) and including an option such as General Question), and another 2 windows for the Recipe Name, and Page #. If someone ticked General Question or Comment, they would not have to fill in the recipe information.
One would not be able to “Post Comment” until the pertinent windows were filled in. That way you would have all the information required at the get-go to give a speedy reply.
I’m sure that changing a website is pretty complicated and I don’t know if this would be possible, but I thought it might be worth considering in one form or another. I’m not the greatest with ‘splaining. I hope this makes some sense.
It’s possible… and on the “someday” agenda–thanks for thinking of us!
Hi there – I have a question about the volume / weight of flour. The basic recipe calls for 6.5c / 910g of flour. I weighed 6.5c of my flour and got an average weight of 780g. Should I go with 6.5c / 780g, or the full 910g even though it’s more than 6.5c in volume? I can’t seem to get my dough consistency right. Adding to the flour volume / weight conundrum is the fact that I’m using Canadian all-purpose flour so I think I need to add an extra 1/4c water? Help?!
Which book are you working from (which recipe and page number)?
Apologies for not providing that info in my question! It is The New Artisan Bread in Five Minutes a Day, the master recipe on page 53.
No problem. First guess is that you’re using the cup-measures differently than we are–you’re getting a “light” cup, which goes along with a “spoon-and-sweep” method. We used “scoop-and-sweep,” which yields a heavier cup. See my video on that, which shows the way we measured when we tested the recipes, at https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method
But as you say, the second complication is that Canadian all-purpose flour has more protein in it, and in general, that means more water’s needed, but let’s deal with the first variable…
Thanks! The website won’t let me respond to your reply about spoon and sweep vs scoop and sweep. I am definitely using scoop and sweep, and have watched that video before. Scoop and sweep gives me 780g.
Oh sorry, the reply did work correctly. I’m new here! 🙂
OK–my recommendation is that you just use weight, not volume, and make the water-adjustment we recommend in the book (weigh the water too). Also, you can adjust hydration to match what it looks like in the videos…
Many thanks, I will try that!
Can I use einkorn flour in making any of your recipes?
I’m guessing it’ll work as a whole-grain flour swap, but we didn’t test with it specifically (and different brands will require different hydration). Our second book (in second edition at https://amzn.to/1NdVkgj)–is the book that features these types of whole grain flours, and gives conversion tables for various. But unfortunately not Einkorn, so you’ll have to do the testing.
I made the master recipe dough yesterday. When grabbing a pound of dough today, it was a Ruger texture in the middle. If there a way to save this batch, or should I made a new batch?
Kasey, which Master Recipe (from which of our books, what page number)?
Is there a 6 qt. round mixing / bowl that has a lid with a vent on it?
Carol, I haven’t seen one–we use the buckets, like this one, and you can punch a tiny hole in the lid: https://amzn.to/2DLhXgP … though I’m pretty sure the lid is sold separately.
I see under the equipment you list a Banneton to shape the bread, but the dough is so loose and doesn’t rise very much so it didn’t really help. Is there some trick to using the Banneton with the Master Dough recipe, or should it be used with other recipes?
Cheryl, I’ve used the Master Recipe in the banneton with success. It works, so I’m guessing your dough is too wet, and that’s usually from a measuring problem. Which of our Master Recipes are you using, from which of our books (and page number)? Once we know that, we can point you toward the resources in the books to fix the hydration problem.
I am having problems getting a good crust. It is turning out tough and difficult to cut. My last attempts have been with the master recipe and both with the stone and in a pan. We had calzones tonight which would have been awesome except that we were sawing through the crust! Any tips are greatly appreciated.
Thanks so much for introducing me to baking.
Marsha, which dough recipe are you using (from which of our books, and what page number)? Once we know that, we can point you toward the resources in the books to fix the problem.
I’ve just prepared the holiday star bread but haven’t proofed or baked it yet. Can I store it in the fridge overnight and bake it fresh in the morning? If so, how long will it need to rise?
Thanks for the tips!
Hi Nicolle,
Yes, you can drape it with plastic and let it rest overnight in the refrigerator. Just take it out in the morning and let it rest at room temperature until the oven is preheated. Since it had all night to proof slowly in the fridge, you don’t HAVE to let it rest on the counter, but allowing it 30 minutes at room temperature may result in a lighter crumb.
Thanks, Zoë
Hello Jeff. You kindly sent me a link to a dough bucket that you use and the description states “ not BPA free”. Not sure if you noticed that, but I am surprized any company would still be selling food storage containers that use BPA plastic.
BTW- have bought two of your books and they are great. Tried the master recipe, and loved the first loaf. So much satisfaction and with such ease. Many thanks!
Hi Carol,
Thank you for the lovely note, I am so thrilled you are enjoying all the bread!
Cheers, Zoë
I want to know the name of the bread on the cover of your book called “Artisan Bread in Five Minutes a Day”.
Thank you so much
I love your book!
Hi Mojgan,
That is the Master Recipe or Boule. We always put the Master Recipe on the covers of our books.
I am so glad you are enjoying the book! Zoë
I am using first basic bucket bread recipe from Artisan Bread in Five Minutes a Day. Can I bake the loaf in an Emile Henry ceramic bread pot?
Hi Debbie,
Yes, we do it all the time! We have several and they all work wonderfully.
Closed Loaf Pan:
https://artisanbreadinfive.com/2017/01/07/raisin-walnut-bread-emile-henry-bread-baker-red-star-platinum-yeast-and-new-abin5-giveaway/
Cloche:
https://artisanbreadinfive.com/2013/12/08/baking-in-a-cloche-plus-a-big-holiday-baking-package-giveaway-signed-copy-of-thenewabin5-gold-medal-flour-red-star-yeast-and-an-emile-henry-cloche/
Thanks, Zoë
Hi, I’ve made the brioche from the Holiday and Celebration dough a few times now and while it always tastes amazing it doesn’t really hold it’s shape. I’ve found that when making things like the star bread it always ends up a little bit flat. Is there any way to get the dough to hold a bit more structure?
Hi Connie,
Did you try kneading the dough for several seconds before shaping it into the loaf? That’s what we suggest in the book to give it a bit more gluten strength due to all the butter in the dough.
Thanks, Zoë
I am celiac and will be trying your GF bread recipes for the first time. I am excited about it. I wondered if you had tried Judee’s Expandex Modified Tapioca Starch in any of your recipes. Just curious. I am going to try it in a GF pasta recipe.
Hi Candace,
No, I haven’t tried it. If you do try it in our recipe, please let me know how it goes.
Cheers, Zoe
Hi I am using The New Healthy Bread in Five Minutes a Day book : Master recipe page 81. I used 2 cups of unbleached all purpose Pillsbury flour, 1T yeast, 1T, kosher salt, 1/4 cup vital wheat gluten and 4 cups of 100 temp water. I don”t believe I will get a dough out of this it looks like straight liquid.
Is there something wrong with using unbleached all purpose flour?
Thank you
Hi Gail,
You don’t mention any whole wheat flour in your list, did you use any? This recipe has both all-purpose flour and whole wheat flour.
Thanks, Zoë
In your artisan bread and pizza books you mention covering the container but not using an airtight seal. I bought the Cambro 0 6-Quart Round Food-Storage Container with Lid you linked too and if I put the lid on loosely i get a dried out surface when i store the dough in the fridge. Is that ok or should i be doing something else?
Hi John,
I drill a tiny hole in the top of the lids, so the gas from the yeast can escape, but there isn’t enough air getting in that the surface of the dough dries out.
Thanks, Zoë
worked great.. thanks
Hi John,
That is great, thanks for letting me know!
Enjoy, Zoë
I recently tried the Msemmen, Algerian Flatbread, from Healthy Bread in Five Minutes a Day, p. 228. I was interrupted before making the spice mixture, so delegated that part to my teenage son. He followed the recipe and ended up making a huge mess everywhere when assembling the bread. I thought he might have measured wrong, but today I began another batch, and wanted to check to see if the amount of olive oil for the spice mix is correct. One tablespoon makes a very runny mixture of spices. I can’t imaging adding two more! Are we doing something wrong, or do we just need to adjust our expectations?
Hi Loralyn,
I wonder if your dough wasn’t rolled out as wide as we suggest, which would make that oil too much? Having said that, if you use less oil, it will still be delicious, just a bit less rich in texture.
Thank you so much for trying the bread, I am thrilled you are baking with your teen son!
Cheers, Zoë
Zoe – A while back I asked you about baking steels vs. cast iron. I had decided to buy the rectangular baking steel by Stoughton Steel and read the reviews on Amazon. Several complained about the steel rusting when the pan of water was put in the oven to aid in steam rise when baking bread. I called the company to ask about this and they said the additional water in the pan method wasn’t necessary because the steel got so hot it wasn’t needed. What do you think about this and did yours rust? Are you able to tell me which ones you like?
Also, do you have a recommendation for heating rolls made from the basic or whole wheat dough recipe when only a microwave is available. I would like to bring them to pot lucks but no oven is available.
Hi Carole,
The steel should not rust, since the water will evaporate in the first 10 minutes of baking. If the bakers still have water in the pan after the bread is done baking, they are using too much water in the pan. My steel has never rusted, nor my cast iron.
The steel or stone is meant to conduct and retain heat. The steam softens the outer layer of dough and allows it to rise better in the oven. The steam also creates a shiny crust by gelatinizing the proteins in the dough, so it is still necessary with the steel.They do two very different jobs.
I use the “Baking Steel” brand and it is a wonderful product. I don’t have any experience with the brand you suggested.
I am not a big fan of bread in a microwave, but to be honest, I hardly ever use a microwave, so I am not sure of it’s capabilities. Maybe give it a test run before putting them all in there.
Cheers, Zoë
Hi, I am using your book, “Healthy Bread in Five Minutes a Day” and my question stems from, p.57, point 6. Allow the loaf to rest, loosely covered with plastic wrap. Is it ok, if I rest the doigh in a deep bowl and cover it with a kitchen towel instead?
Hi Mia,
I would allow the loaf to rest on parchment and invert the bowl over the loaf, that way it won’t effect the shape.
Thanks, Zoë
I want to use a sour dough starter. I am using grams to measure the ingredients and need to adjust the amounts of water and flour that I use. On page 46, it says that I should use a cup and a half of starter and consider it to be 3/4 cup water and flour. How do I interpret 3/4 cup of water and 3/4 cup of flour into grams? Can you give me the gram equivalents.
You had also said to try leaving some of the last batch in the storage container or letting it sit longer. Neither gave me any change in taste. Thanks for the help.
By the way, I live alone and this method has enabled me to have fresh, chemical free bread at home every day! Many thanks.
Hi Bobbie,
Here are the weight equivalents, so you can figure out any amount you might need in a recipe:
1 cup all-purpose flour = 143g
1 cup water = 228g
Thanks, Zoë
Is there a way I can find ALL of the recipes that I can use the “master recipe” for and then ALL the recipes I can use the “olive oil” recipe for… etc? I understand that the full recipes aren’t online. I own the book. But a list of the options I can make from my tub of refrigerator dough would be helpful. Then I can find the corresponding recipes in the book.
I’ve been just paging through the book trying to find ones that say “master” but it seems like there should be an easier way. Doesn’t look like the index has this info. (I’m using the New Art Bread in 5 Min book.). Thank you!
Rachael
Hi Rachael,
There isn’t any such list, because the options are really limitless. You can make most recipes with just about any of the doughs in the book. We gave a few options, but it would be an endless list to try to suggest all of the possible combinations. If you have a dough and are looking for some ideas, we can try to help you find a few options that suit what you are craving.
Thanks, Zoë
A question re: Neapolitan pizza dough using 00 flour from your pizza book, page 73. How does White Lily flour compare to 00? I live in the south and White Lily is available everywhere. Like 00 flour, White Lily is a low-protein bleached flour so am wondering if I can substitute it for 00?
Hi Carmela,
00 flour is a very fine flour, but it isn’t actually a low protein, despite what it says in the book (sorry about that), it does produce a tender crust, but it needs a considerable amount of protein to achieve that. You can use the recipe on page 74 and replace the cake flour with the white lily.
Thanks, Zoë
How to make a Bagelette. Bagel baguette hybrid
Preheat your oven to 450 degrees Fahrenheit. Place a roasting pan in the bottom of the oven for steam.
Using the master recipe from Artisan Bread in Minutes I cloaked about 160 g of dough and poked a hole in the middle. (Try to get it even) You may also roll a small baguette and form a bagel shape. If poking a hole you may swing the dough around your finger to widen the hole. I used a small baking sheet to make 6 bagelettes. Line the pan with parchment. You may cover the pan with a towel and proof the dough for 20 min or longer depending how hot your kitchen is.
I brushed the dough with a little water with a pastry brush. I topped them with pretzel salt, an everything mix (poppy, sesame, dehydrated garlic & onion) and left 2 plain.
Place dough in the preheated oven add a couple of ice cubes to roasting pan.
I set a timer for 25 min. to check if they are baking evenly. I you like rotate the pan and add 5- 10 minutes if needed.
Remove Bagelettes to a cooling rack. Enjoy warm!
See a picture here https://www.facebook.com/eatwellcapemay/photos/rpp.249954115215167/1034951753382062/?type=3&theater
Hi Drew,
This is fantastic, thank you for sharing your Bagelettes with us!
Cheers, Zoë
I have added 2 tbl spoons of malt to the master recipe (ABin 5) to add the flavor of bagels that are boiled before baking and it turns out very good
Book: Gluten Free Artisan Bread in 5 Minutes a Day
Page 3: pg. 60
Question re: Gluten Free All-Purpose Flour
I’m so excited to try your recipes, however, my daughter also has a rice allergy (in addition to gluten) – is it possible to make your breads without rice and do you have a substitution recommendation?
Thank you so much for your time!
Hi Tracey,
This is going to take some experimenting, so I would recommend starting with a small batch. You could do a combination of millet and sorghum to replace the rice. If your daughter can eat eggs, I would recommend doing the master recipe with egg whites, since this flour combination will be a touch heavier.
Thanks, Zoë
Hello, I have a question about the Braided Raspberry Almond Cream Pastry from your original Ain5 cookbook pg. 231. By the time you answer, it will probably be too late for me, but may help next time! I’ve made this in the past and it is so yummy! But it’s a lot of work, so I decided to make 2 this time at the same time and hopefully freeze 1. My question is would you freeze it before or after baking? It was a lot of work with a lot of nice ingredients and I don’t want to wreck it. I’m leaning towards baking and then freezing, because of the fresh raspberries, but not 100% sure. Thank you for your amazing cookbooks and the original master recipe! I could make that in my sleep! I’m famous for my bread (your bread!) and I make several batches as week for 7 years now. I must admit that I’ve tried only a couple of the other recipes in both books I have since the original is so easy and I have it memorized. Some day when I have more time I will experiment more!
Hi Devin,
You could do it either way, but freezing the dough with the filling and then letting it thaw out and rise will cause the fillings to weep out of the dough. This is not the end of the world, but it will not be as neat as it is when you braid it and bake it the same day.
I’m so glad you are enjoying the breads!
Cheers, Zoë
I would like to know if Betsy’s Seeded Oat Bread would work well in a loaf pan. I’m trying to make breads with a lower glycemic level for my husband to use for sandwiches. I am using the “Healthy Bread in Five Minutes a Day” and the page is 147.
Thanks!
Hi Melinda,
Yes, it sure would, but you will likely need to increase the baking time by just a little bit, since it would spread out as it bakes.
Cheers, Zoë
I’m a fan of your books and have made several of the recipes. I’m a Greek Orthodox Christian, and we use a simple yeast bread in our preparation for Holy Communion in our services. I say it’s simple because it only contains flour, yeast, salt, and water, but it’s not really that simple, because there is a special wooden seal that is used to make an impression in the top of the bread before it is baked. It can be a challenge to get a good impression that lasts when the bread is baked. If I wanted to try to adapt a “bread in five” recipe for this, where should I even start? What qualities of your different recipes would affect the ability to make an impression in the dough that lasts? For an example of the bread and the seal, just do an Internet search for “prosforo”.
Hi Jamie,
Based on my google search of the bread, it looks like it is quite dense and dry compared to our dough, so you would need to add more flour. It looks like it is baked in a cake pan and pressed firmly with a floured stamp to get the impression onto the dough, before it rises and bakes.
Good luck! Zoë
On Benn’s Beer bread, if not using the onion mixture how should I prepare the loaf and bake it?
Hi Jim,
You can bake it as a free form loaf, like we do with the Master recipe or you can bake it in a loaf pan: https://artisanbreadinfive.com/2017/08/28/the-best-school-lunches-start-with-homemade-bread/
Thank you, Zoë
I just checked out your book The New Artisan Bread in Five Minuted a Day from the Multnomah County library. On page 10 you talk about the protein content of several all purpose flours. I’ve been using flour from Bob’s Red Mill flour for years. The mill is just a 15 – 20 minute drive from my home. Their web site states that their all purpose flour has a protein content of 10-12%. You don’t mention the protein content of the Gold Medal flour.
Should I assume it’s like the King Aurther flour and use 1/4 cup extra water?
Thanks, Larry
PS: Bob is a real person, I first met him in 1980.
Hi Larry,
That’s a wide range for the protein, so I would try the recipe as written and if it seem too dry (you can compare to the dough in our videos on our Youtube channel) you can add more water. Gold Medal Flour has a protein content that is closer to 10%.
Thanks, Zoë
Hi. Love your new book. I am having a problem with master recipe. I find my bread to be very dense and kind of under cooked or moist after baking. The crust is fine.
Am I not baking long enough, or is my dough to moist, etc. ?
I live in Canada and it is cold here. I do extend the resting time . Not helping.
Hi Kathy,
Does your dough feel very tight when you are done mixing? I have found that many Canadian flours are higher in protein and therefore make for a dry dough. You may want to add a few tablespoons more liquid to the dough. You can also let the dough rest longer and bake a bit longer. Be sure the loaf if fully cooled before cutting or it can seem doughy, before all the steam has escaped from the warm loaf.
Thank you! Zoë
Thank you Zoe.
I will try that. One more guestion, how long can I feeze the pizza dough?
In our pizza book (https://amzn.to/eo10NJ), we say 3 weeks, but I’ve gone 6. You lose some rising power after 3 weeks, but remember this doesn’t have to support a lot of loft.
Can I in use your sour dough starter recipe in the recipes for boule etc that I have been making from The New Artisan bread in Five Minutes a Day book. There are instructions with the sour dough recipe but I wanted to make sure that they would apply to the book that I have. Love your book. Thanks
Yes it will work, but be aware that the full instructions for our sourdough method are in The New Healthy Bread in Five Minutes a Day https://amzn.to/2fQ0LIV), with a lot more detail.
How much dough does one use for a baguette pan ? mine is a double 18″ long? I have your NEw Artisen book ordered.
About a half-pound. About your other question, you’re correct, there’s a problem in the way we translated that recipe for the web. That should have called for a 10 x 5-inch pan. Just use less dough, sorry about that, we’ll change the recipe here on the site.
I want to divide the 4 pound recipe into 8 large rolls (2 pound into 4 large rolls). Do you recommend I adjust the bake time or oven temp?
Go ahead and type “rolls” into the Search Bar on our home page. Lots of recipes on those pages, or lots more in https://amzn.to/17Rw23Y
Hi there! I am making the pumpkin pie brioche from the New Healthy Bread in 5. I noticed that there are 2 different “lukewarm water” in the recipe (2 cups and 1 1/4). Is this a mistake…or am I supposed to mix one of them with the dry ingredients and one with the wet?
Thanks for clarifying!!
So sorry, check out our corrections page at https://artisanbreadinfive.com/2016/10/01/corrections-to-the-first-printings-of-the-new-healthy-bread-in-five-minutes-a-day-2016/
I have been asked to make an organic bread. They supplied me with a malted ap flour himalayan pink salt & turbino sugar. do I need to make adjustments?
I am making baguettes with master recipe.
The trace minerals in the Himalayan pink salt won’t make any difference, but if the salt is finer or rougher-ground than Morton’s Kosher (which is what we tested with), you’d have to adjust (finer=less by volume, rougher=more by volume). We’ve never tested with malted AP flour, so not sure how to advise you there, but I bet it won’t require a radical water adjustment to keep the consistency the same as what you’re used to with our Master recipe.