Ask a Question

If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page, so please start there (we 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 we can get to all the questions.  

Here’s how: Click on any “Comments/Reply” field at the top of any of our posts (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Tell us which book you’re working from, and which recipe and page number–we need that in order to answer your question. If you enter your e-mail and check off “notify me of follow-up comments by e-mail,” you’ll automatically find out when we respond.

We answer all questions ourselves here on the website within 24 hours, often with a reference to a page number in our books where possible.  Please remember that our blog is moderated, so your post may not appear until we’ve read and approved it; this can take 24 hours.  And don’t look for our response in your personal e-mail– come back here to the site, on the page where you posted, to look for our answer.


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4,197 thoughts on “Ask a Question

  1. I have just read your Gluten Free Artisan Bread book and am anxious to try your recipes.
    I have a Pampered Chef Stoneware Bar Pan. Can I use that instead of a baking stone?

    1. I’m not familiar with that product, but if the manufacturer rates it as safe for oven temperature, and it’s nice and flat, it should work. That’s said, we got reports from our readers years ago that early versions of the pampered chef stones were cracking upon use in the oven. I had the same experience with one, but that was many years ago and they may have changed these products.

  2. Hi,

    The bagel recipe is wonderful! We made the raisin bagels using flame raisins and they were wonderful! Now I am wondering if I can use dried Bing cherries or pieces of dried apricot.
    I have made many of your bread recipes and love them. Recently, I made loaf bread using al lot more honey than called for and loading up the loaf tin quite a bit. After baking it for the requisite time, I turn d off the oven and left it in for the night. The next day, I had the oven on about two hundred degrees, with it and another loaf in. I left it in for some hours and the next day for a couple of hours. This was the most fantastic loaf of bread. It tasted like a pumpernickel bread. It was a wonderful dark crumb and Is just the kind of bread I have been wanting. Thank you!


  3. Left my two bibles up north but wanted to refresh my memory for the cornstarch wash when I bake my rye bread . Thanks

  4. Hey there. I have been learning to make breads from your New Artisan Bread book and I have had the same issue over my 10 attempts. While refrigerating the dough in cambro buckets I get a top layer that is a lot tougher/more dense than what is underneath. Usually I get all of this top layer when I pull dough for a loaf and it makes it difficult to shape it. I have had a lot of issues with the loaf spreading and blowing out of the sides while baking. What should I do with this top layer, and is there any way to prevent it?

    Thank you for your time.

    1. Zach:

      Which segment of the dough spreads and blows out, top or bottom? And how is the final product’s texture and flavor?

  5. Hello,

    would you want to post the master recipe for the original artisan bread in german, too ? I translated it for a friend, who isn’t exactly firm in the English language, so I could just hand it over. My sister and I will try to translate the book bit by bit over time, but the master recipe is finished.

    Thanks for this great book.

      1. Natalie: The problem is that there’s copyright law that makes this complex–I think we have to say no, sorry!

  6. Hi I Live in Costa Rica and just received your book from Amazon. Great book. My question is the bread flower I have here is 14 % protein can you tell me how much water i need to add to get the right consistency Thank you

    1. John: Well, it depends… is the measurement given “anhydrous” or not? Some countries do it differently than the US. If you can’t find out the answer, just try our recipes as written, and see if the hydration matches what you see in our videos.

      1. Jeff I’m sorry i’m not familiar with what the measurement Anhydrous means in baking.

    1. Hi Anne,

      Yes, the GF bread freezes well. I would suggest slicing it first, so that you can take out what you want and leave the rest frozen.

      Cheers, Zoë

  7. Hello Jeff ,Zoe ,Well I made my first two loaves of bread today ,And just as you said Bakery Quality .However I must admit my loafs did not look as pretty as yours .With a little more practice Im sure Ill get that great look . Just one quick question .Do you slash the top of your bread right after you shape it or do you wait until your ready to place it in the oven. Thanks

    1. Hi John,

      I am so glad to hear your bread is coming out so well. You want to slash the dough right before going into the oven.

      Cheers, Zoë

  8. Hello! I love your cookbooks (now have 3) and would like to try and make brioche slider-sized rolls using the recipe for brioche from the Artisan Bread in Five Minutes a Day (original version). How big (weight/size) should I make the dough balls of brioche in order to yield a slider-sized brioche roll? Thank you for your wonderful cookbook series!

    1. Hi Cathleen,

      So glad you are enjoying all the bread you make! I would say a 2 ounce ball of dough will be a good size for a small bun.

      Cheers, Zoë

  9. In Healthy Bread in 5 minutes a day, p.145, buttermilk is listed in the ingredients for Maple Oatmeal Bread. Your new edited version does not list buttermilk. Error or should I leave it out in the future?

    1. Hi Lynn,

      If you have been making it with the buttermilk and like that version, then continue to do so. We felt the results with the buttermilk was not quite as light and the dough didn’t store as long.

      Thanks, Zoë

  10. Can I use King Arthur Measure for Measure gluten-free flour for any of your mixtures? If so, which one(s)?

    1. Hi Sue,

      I have not tried the KAF GF flour blend, so I am not sure if it will work. I suggest just making enough dough for a single loaf, until you are sure it will work. The only commercial blend of GF flour I have had success with so far is Better Batter.

      Thanks, Zoë

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