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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4,328 thoughts on “Ask a Question

  1. I compared your volume to weight ratios for flour in your recipes to the label on my flours which say 1/4 cup is 30 g for both all purpose (Great Value Walmart brand, bleached) and whole wheat (Gold Medal brand). Why are your weight measures higher?

    1. there’s rounding error in the package labeling. Also we use the scoop and sweep method, which we described in our books and on the website. Most flour labels use spoon and sweep which is different.

  2. I am sorry that I wasn’t very clear, I meant what is the temp of the bread suppose to be before you take it out of the oven. Thank u.

    1. If you mean the internal temp, taken with a thermometer inserted into the center of the loaf, then it’s 205F for our basic loaf.

  3. I want to bake cracked wheat bread from The New Healthy Bread in Five Minutes a Day, page 162. I am using KAF, both AP and WW. The conversion chart on p. 82 does not address the amounts in this particular recipe. It is a conversion only for the master recipe, whose quantities are different. I simply cannot understand how to convert the flour/liquid. Can you please help? I’ve tried this recipe once before, and it was a flop. I regularly bake your European Peasant Bread in one of your first books but want a heartier more nutritious bread. Thanks!

    1. Thanks for finding that problem. On the bottom of page 161, it should say “… see page 82.” Not page 55, which didn’t help you–I’m directing you to the correction for the Master Recipe in Chapter 5. On page 92, you can see that our intent was that (assuming you are using vital wheat gluten) you increase the water by a quarter-cup (it takes a bit of interpretation, because page 82 is directing you to increase the water from 4 cups, to 4 1/4 cups. The Cracked Wheat recipe starts out with 4 1/4 cups, so this is telling you to go to 4 1/2 cups. Before you do that, tell me how the recipe flopped. I’m assuming it was too dry, so you ended up with a tough, hard, dry bread. If that wasn’t the case, we have to keep thinking on this…

  4. Zoe/Jeff –
    I have been making loaves of bread using 2# of dough in a 8 1/2 x 4 1/2 pan, resting for 1 hr. 40 min., baking at 375 for 60 min. I would like a larger loaf. Can I use a 9 1/4 x 5 1/4 pan and if so how much dough, resting how long, baked at what temperature for how long?

    1. The original instructions were posted on the main page of your website by Zoe. This must have been a number of years ago because she also included a picture of one of her sons eating a sandwich from the loaf of bread and he looked to be about 10 years old. I’m using the master whole wheat recipe on page 81 from The New Healthy Bread in Five Minutes a Day copyright 2016.

      1. For that dough-type, same rest-time and baking-temp, but you may need to bake for an additional 10 or 15 percent longer.

      2. My best estimate would be to use about 15% more dough than we called for using the slightly smaller pan. But go by the height of the dough in the pan rather than a hard-and-fast amount.

  5. I like to bake the Olive Oil bread for pizza. I want the bread in individual sized rounds 1/4 to ⅛ inch thick. How do I prevent them from ‘bubbling up in places?

  6. I am trying to do one loaf of page 299 Gluten Free CrustynBoule (New Healthy Bread in 5 Minutes 2016). I carefully reduced each ingredient. Used a mixer till just incorporated and it is not dough – quite soupy. Should I wait for the liquid to absorb or which ingredient can I add to get a dough consistency?

    1. Unless you weighed the ingredients, my guess here is that the measurement is off. Volume isn’t a great way to go with the powdery GF flours, and if you’re off by a little, we’ve found that GF dough is very particular. If you did weigh, it may still have been a rounding error–this is much easier to do in a large volume.

      To salvage this, you’d have to all all the flours proportionally, and that won’t be easy to do. By volume, the ratio is 2:1.5:3 (rice:sorghum:tapioca), and you could try that starting with half-teaspoon measures in that ratio. Just a guess on my part–about how far you have to go.

    2. Heres how the problem was solved: Eyeing the proportions of the dry ingredients I incorporated more until the consistency was like the video (important to watch!). I refrigerated the risen dough overnight, then let it come up to room temperature, and shaped the loaf on parchment paper. Because it was still slack I dropped it, paper and all, into a loaf pan and slashed with a lame. Put the 1 cup of water on lower shelf of the oven and, as with my daily breads, I heated the oven to 410 degrees. Baked 40 minutes (the pan was on a baking stone) and although it didn’t rise a lot it is done with a soft crumb and a nice crust (no problem with paper sticking). SUCCESS!

  7. I am going to bake quite a few loafs at a time so I need to use metal pans. Is it important to warm the pans like I do with the pizza stones? I think it would be difficult to do with the pans since I will use one big sheet of parchment paper. Thank you.

  8. I have just your first book and didn’t realize you changed the amount of yeast. If one uses only 1 tbsp per recipe, should the dough be out at room temp longer than 2 hrs. Thank you.

    1. If you’re making it exactly as we specify, with warm-ish water, it doesn’t matter. That’s why we decreased the amount of yeast in the recipe. If you use cool or cold water, the resting time can go up dramatically (with good results, by the way, but USDA recommends against that with egg-based breads, because of the possibility of bacteria in the eggs).

  9. So when using pan instead of the pizza stone, do you put the pan with the loaves in the oven when the oven has preheated to 450 degrees or just after the 20 min and the oven hasn’t reached the 450 degrees. Thank u.

    1. It’s forgiving if you just wait the 20 minutes, but the results will be better if you wait until full temperature is attained.

  10. how does the temp work when baking the bread on a metal sheet. Do you put the bread in before just after the 20 min or have the oven go to the total heated? Thank u.

  11. Hi I have the Gluten Free Version of your books and love it. Would you be able to recommend how to modify the gluten free donut recipe to make it pumpkin?
    Thank you.

    1. Well… you could try adding pumpkin puree to the dough as we did with the Pumpkin Brioche Doughnuts in the post below. But we didn’t test that in a gluten-free version, because we were concerned that the pumpkin would make it too dense. You could experiment (first thing to try would be decreasing the pumpkin). If I had to guess–it’d probably not be to most people’s liking.

      https://artisanbreadinfive.com/2018/10/12/pumpkin-brioche-doughnuts/

  12. I thoroughly enjoy baking bread for others with your recipe, and am thankful it is so easy. Question: my bread turns out generally well, but occasionally I have a loaf that kindof explodes. I make the cuts across the loaf, but instead of splitting there nicely, the formed crust curls back on itself, rather than looking pretty like the loaves on the cover of your books. It can happen to one of two loaves I am baking simultaneously. I have deepened the cut to try to eliminate it, and use both a dutch oven and a cast iron skillet with lid to bake in. I’m not sure if it happens more in one than the other baking instrument. Ideas? The curled back crust tends to get very crispy and sometimes almost burn, and I’d rather the bread comes out looking more like on the book cover. Thanks

  13. I am working from Gluten Free Artisan Bread in 5 Minutes a Day; can I use egg whites from a carton (pasteurized) in the enriched master recipe in place of fresh egg whites?

  14. Hello,

    Love your books! I wanted to know if you can make bagels in the crockpot? If so, how would you go about doing it?

    Thanks,

    Michelle

  15. I have your New Artisan Bread book and have made the excellent master recipe. Does your latest Gluten Free book have recipes that use a different master recipe (seems like the pics show a whiter bread). Thanks.
    Sandy b

  16. Hi Guys,
    I am making full sized baguettes. They are about 20-24 inches long. They taste great but they seem to split down the side, even though I score the top. I am thinking they may be too dry. I use KA Sir Lancelot flour high gluten. I do make the dough in large batches twice the size in the books. I have been making them for about three years so I have tweeked the formula and I do like the flavor. As I said they tase great but i wish I could get them to look better.

    Thanks in Advance,
    Drew
    The Eat Well Cape May, NJ

    1. Most likely, you’re right–too dry. That flour has a lot of gluten and needs extra water. Have you read the water adjustment for high-protein flour in the book?

  17. Recipe for Soft Dinner Rolls on page 88 of The New Artisan Bread in 5 Minutes a Day does not say to use any flour when removing the 1 pound piece or when shaping the 3 ounce rolls. Is this correct? It’s very difficult to shape this sticky dough into balls.

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