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’m making the bagel dough recipe from your New Artisan Bread in Five book (page 199) and accidentally used diastatic instead of non-diastatic malt powder. Will that be a problem?
No, it won’t make a difference.
I found this recipe in the Cooking Club magazine years ago and it had several recipes (like cinnamon rolls and buns) you could make with the same recipe. Somewhere in time my cooking club magazine has gone away and sadly they don’t make that magazine anymore. I looked on your website but it’s not easy for an older lady such as I am to find those recipes online. Do you have them easily available?
Those are recipes from our published books, in particular, The New Artisan Bread in Five Minutes a Day, which you can buy on Amazon.com at this link: https://artisanbreadinfive.com/artisan. We have shorter versions on this website:
Brioche dough: https://bit.ly/aBAe7
Cinnamon rolls: https://artisanbreadinfive.com/2011/03/28/2897/
Others:
https://artisanbreadinfive.com/2016/12/13/milk-and-honey-braided-buns-with-dried-fruit-and-pearl-sugar/
OR
https://artisanbreadinfive.com/2013/09/10/cinnamon-buns-childs-play-plus-brioche-made-with-platinum-yeast/
You talk about using cast iron pot but don’t provide specific directions- do I just put dough in pre-heated pot- do I use parchment paper?- do I uncover for part of the time? Why provide this option with no directions?
The full directions are in our published books, but which of the posts are you referring to here on the site, can you copy the URL link so I know which recipe you’re talking about? We have many posts here on the site that use the cast iron pots.
re The New Artisan bread in Five Minutes a Day
Page whatever.
All recipes are based on 140 grams per cup of flour.
I find that 120 grams is more the norm.
Comments?
It all depends on how you get the flour into the measuring cup. If you use the “spoon-and-sweep” method, you get a lighter cup. If you specify “scoop-and-sweep,” it packs more into the cup–and that’s how we tested our recipes.
Do you have a recipe for pillowy, oval, rice flour-coated baps (Scottish Baps / Breakfast Baps)? I understand that they are traditionally made with lard. They have a wonderful flavor, probably from the lard.
No, haven’t tried that…
On page 275 of Healthy Bread in 5 , the whole wheat brioche recipe calls for 2 1/4 cups of vital wheat gluten! That can’t be right. I cannot imagine you intend for us to use that much vital wheat gluten. Most recipes are 1/4 cup or less.
I will wait for a reply. getting ready to make a pear tart Tatin with all the pears we have this year.
Sorry about that please see our correction page for that book. In the tabs above, go to:
About/Corrections/Healthy Bread in 5 Minutes a Day (2009)
I am trying this for the first time. Mixed the flours together and made a batch of dough, let it rise for 2 plus hours and put it in the refrigerator overnight as suggested. This morning the dough had lost half of the rise. Did I do something wrong?
w
Which of our recipes are you using?
Master recipe: boule
Hi Jim,
No, nothing is wrong, this is totally normal for our breads. After you shape the loaf, let the it rest and then bake it, you will get a nice “oven spring” on your bread.
Thanks, Zoe
Do you have any tips for using the Platinum Instant Sourdough product? I searched your site and only found it mentioned in a recipe for Instant Sourdough Brioche (https://artisanbreadinfive.com/2019/09/25/instant-sourdough-brioche/). I’d like to try it with the Master Recipe on page 54 of Healthy Bread in Five Minutes a Day (2009). It seems like 2 packets would be the right amount judging by the proportions in the brioche recipe, but I was hoping you could confirm. Any other tips or info about using this product? Thank you!
We haven’t specifically tried this, but my guess is it’ll work just fine.
Hi Jeff and Zoe, Day of the dead is coming! My daughter is a big fan of Elena of Avalor and asked if we could make Mexican pan dulce or pan de muertos. Do you have a challah or brioche recipe that I could adapt for it? I searched your site and could not find one specifically labeled pan dulce. Here is an example: https://www.washingtonpost.com/recipes/pan-de-muerto/17636/?no_nav=true&tid=a_classic-iphone
Hello! I finally have a great sourdough starter (after a few failed attempts). I have your New Artisan Bread and your New Healthy Bread books – and I’ve read through the sections on sourdough – I want to make a mixed grain bread including wheat, rye, and probably all purpose (so it’s not too dense) using just my sourdough starter. Do you have any suggested amounts of each to use for the recipe in the Heathy Bread book on page 389? Or a different recipe?
Thank you for such a fantastic resource for breads!
– Terry
This is much more done by feel, not absolute measurements. Start with the proportions on page 389 and adjust from there depending on the consistency of the dough. The assumption here is that you’re very familiar with our standard approach, and exactly how the dough should look. If not, we have some video…
Okay, thank you so much – I have been making your Master Recipe Bread in 5 for years and love it. I will experiment with the proportions.
I frequently make the olive oil bread from your book (Great for pizza!). If I substitute 1/2 cup whole wheat plus 1/2 cup rye flour (per Peasant bread recipe) how much should I increase the water? Or does the oil in the recipe make whole wheat not practical?
Oil is no problem at all with whole wheat. We substitute it one for one for water at this level.
In your gluten-free recipes why can the psyllium husk powder only be fermented for one week? Does it go bad or stop working? I’m trying to make a bread that’s been fermented at least a week to lower FODMAPs and other fermentables. I can’t eat xanthan gum. It sounds like with the psyllium I would only be able to make one batch, which kind of defeats the whole five minutes thing.
Can ground flax seed be used instead of psyllium husk powder or xanthan gum?
I’m not seeing where you’re reading that period can you point me?
Hi Jeff,
In Gluten-Free Artisan Bread in Five Minutes A Day, first edition 2014. Its at the bottom of the side bar on swapping ground psyllium husk for xanthan gum. It says “Don’t store dough made with this substitution for longer than five days.”
Very glad you and Zoe made this information available btw. Thank you!
Sue
Ah, thanks for the reminder. We found that the ability of the ingredient to prevent over-density waned beyond 5 days. You can experiment with longer resting times and see if it’s too your liking (I don’t mind density, myself). Also, dough that’s too dense for a tall loaf bread might still be good for flatbread.
Hi – I am hoping to make my gluten free challah in a large challah-shaped dark metal tin. It looks like it will take 1-1/2 to 2 lbs of dough – how long do you suggest I bake it, or test it for doneness?
Lisa,
Proud fan since 2006.
It’s not so much the poundage, it’s the thickness. If it’s no taller than your one-pounder shaped as per page 213 of the book (https://artisanbreadinfive.com/gf), then you can go with the instructions for time and temperature on that page.
If this tin makes it taller, you have to bake for longer, but hard to estimate. 15 to 20 percent longer? A thin knife inserted to the center should come out clean.
Hi, I regularly bake loaves from your ‘healthy bread in five minutes a day’ and have always used plastic wrap to cover the loaves as they rise. Can I use a cloth towel instead of plastic? I’m trying to decrease my use of plastic. Thank you!
You can try it, but our wet doughs tend to stick to cloth if it touches. If you flour the top very well, you can prob get away with it. Another option: just put a very roomy bowl or pot over the loaf, which is big enough so the dough won’t touch it as it rises (as you know, our stuff doesn’t rise much in this phase, so this isn’t usually a problem). That’s the method I use.
The bowl is great idea! Thank you so much!
Your European Peasant Bread is our family favorite – we use it for everything. I am down to my last cup or two of rye flour — I cannot find it anywhere. Any thoughts?
Hi Carolyn,
Have you tried King Arthur Flour or Bob’s Red Mill, you can order both online.
Thanks, Zoë
Hi,
Can I bake your master recipe in cast iron lots using the method I use for sourdough bread? I get a gorgeous crust that way and i don’t have a pizza stone and if I use the pot I have the ability to make more at a time.
Hi Esther,
Yes, you sure can.
Enjoy the bread! Zoë
I am using the wholewheat sandwich loaf recipe. I mixed up the dough, baked half of it, then baked the other half 4 days later. the first half tasted great. the second half was really bitter. I have done this before without any issues. do you have any insight on why it is so bitter? I store in the refrigerator in a stainless steel bowl covered with a plastic bag.
thanks for your time
Hi Val,
Did the bread have an alcohol flavor, it sounds like maybe the dough fermented faster this time for some reason. You can always freeze the dough between baking, so that it won’t ferment and further. Some people love that flavor and others like it a bit mellower.
Thanks, Zoë
Yea!! I just received The New Artisan Bread In 5 Minutes book! I followed the Master Dough recipe, but my dough was unbelievably dry. (I weighed my ingredients). I just added water until I had a consistency I thought was right…and, of course, I didn’t measure/weigh the extra, but it was quite a bit. I am using standard all-purpose flour. I am only at 2,000 ft. above sea level, so I don’t think that’s the problem. Do you have any ideas why the ratios didn’t work?
Hi. What brand of flour do you use?
Thanks, Zoë
Store brands, for now.
Well, never mind. I just made a second batch and it was fine. Maybe I switched the water and flour ratios, or was daydreaming? I don’t know, but it’s fine now.
Thanks for answering though!
Hello, I made the Pumpkin Pie Brioche this morning and it calls for 2 cups of warm water and another 1 1/4 cup warm water. Is this correct? It seems like a lot of water for this recipe.
Hi Suzanne,
You are absolutely correct, it is a typo it should just be 1 1/4 cups of water. Here is a page with any corrections for the book: https://artisanbreadinfive.com/2016/10/01/corrections-to-the-first-printings-of-the-new-healthy-bread-in-five-minutes-a-day-2016/
Thank you! Zoë
I have been making the Parker House Rolls from the Holiday and Celebration book for family gatherings lately, but with Thanksgiving being distant and via Zoom this year for our family I have to make some modifications. We are dropping off food the day before Thanksgiving for people to heat up on their own. How would I be able to make the rolls for delivery the day before? Would it be best to freeze? Refrigerate? At point? What, if anything, would change for the baking portion? Thanks so much!
Hi Laura,
if they are able to bake them the day they are eating, that is best. You can form the rolls, place them in the baking pan, cover and refrigerator them until they are ready to bake. Have them take the rolls out to rise an hour before baking as directed (they will be lighter if allowed to rise that hour, although not mandatory).
Thanks, Zoë
In your books the equivalent to 4 cups of water is 910g (910ml). However in most places it says it’s around 946ml.
Could you clarify?
Thank you for this great method 🙂
Hi Dani,
Sorry for any confusion. We tested all of the recipes by weight, so you should go by the grams and not the ml.
Thanks! Zoë
Hi there Jeff and Zoe,
I’m wondering if the question I sent in about a week ago or so came through…it was to do with fresh ground hard wheat flour. Did you receive it, or should I ask again? I don’t want to make any more dough until I get your advice as the first batch I made using the 100% wow bread recipe from the original book was a failure-dough was very dry and almost crumbly-difficult to cloak, etc. I’ve been baking artisan bread from the time you were guests on The Splendid Table-I don’t buy bread any more…so I’ve baked many loaves and recipes, but now I’m flummoxed and I know I could ‘experiment’, but the flour is costly and I’d rather just have your advice. Thanks, Roxy. PS:I also read all the things you wrote about the fresh ground flour and I really don’t need to buy the ‘healthy’ volume, as I’m completely happy with the original! Looking forward to your sage advice…
Hi Roxy,
I’ve looked through all the comments and don’t see one from you, is it possible you used a different name on that note? From this note I am venturing a guess that you just need to add a small amount more water to the mix, so that your dough isn’t quite so dry.
I hope that helps! Zoë
Thanks for the reply Zoë-being hesitant to experiment and risk another failure with the fairly expensive flour I’m using, would you be able to narrow down what you consider a ‘small’ amount of water to be? I’m using the 100% ww bread recipe on pg 76 of the original book. Do you think a quarter cup? More? Less? I just hate to try again and fail with almost 7 cups of flour! Thanks for any suggestions…Roxy
Hi Roxy,
As you are perfecting the loaf, I would make smaller batches, until you land on the loaf you like. Have you made the dough as we wrote the recipe, so you know what it is supposed to look like? If so, add the water slowly until the dough resembles what you are used to with our recipes.
Thanks, Zoë
Thanks Zoe-I’m not sure if I’ve made that recipe or not-I have made just about every one in your first book, though! It sounds like I should just add the extra liquid after I’ve mixed up the dough if it’s too dry. I’ll try that. Fingers crossed! I appreciate your help. Roxy
Hi Roxy,
Yes, as long as you’ve made our dough before and have a sense of how wet it should be, then you’ll know the consistency to aim for.
Enjoy! Zoë
I’m using Artisan Pizza and Flatbread in 5 minutes a day. I have an Ooni out door pizza oven and i’m using your 00
flour recipe fron page 73. I have had success making pizza in the home oven and the barbecue grill. But i just can’t seem to get good results with this portable oven. Have you tried an Ooni? Good for camping and your recipe is great because I can decide at the last minute to have pizza. My results have been terrible. Burnt black on edges and undercooked in the middle. Got any ideas on what is wrong?
Hi Dan,
I haven’t used the ooni, but have been intrigued by them. I have a pizza oven and it took me a few tries to get the deck of the oven up to temperature, so the bottom would crisp at the same rate as the top. I assume the Ooni would be a similar balancing act. Do you have a thermometer to read the deck temperature? If so, how hot does it get? I’ve been using the olive oil dough with 00 flour with great results in the pizza oven.
Thanks, Zoë
Thanks, Zoë
Bottom Line Personal recently interviewed Jeff Hertzberg and in Bottom Line’s article was a recipe for a master no fail bread recipe. The recipe called for 6+ cups of flour and 1 tablespoon dry yeast.
My current artisan bread recipe calls for 3 c flour and 1/4 tsp dry yeast. Was the yeast amount in your recipe supposed to be 1 tsp and not 1 tbls?
Thank you
Hi Judy,
Our recipe uses a tablespoon of yeast, which is why you can use the dough sooner, but you can also decrease the yeast if you prefer the flavor and just wait longer.
https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/
Thanks, Zoë
I just tried your recipe published in The Bottom Line newsletter and used the weighing method (on a digital scale) for the flour. The dough was supposed to be “very wet” and mine seems quite dry and doesn’t really conform to the bowl. Should I add more water?
Hi Jane,
What brand of flour did you use? You may need to add a couple more tablespoons of water if it was too dry to mix properly.
Thanks, Zoë
You recently had an article in BottomLine. What is the YouTube link for Step 6?
Deli-style Rye Bread, page 58 in 2007 Artisan Bread in 5 Minutes.
Please convert the 1 cup of rye
5 1/2 cups flour
to pounds and ounces. Thank you!
Linda Larson
Hi Linda,
All of the recipes have been converted to weights in the NEW Artisan Bread in Five edition.
Thanks! Zoë
Where can I find signed copies of your newest book?
Hi Jean,
That’s an excellent question, due to Covid, we haven’t been out signing books this season. I will ask the publisher if they have a smart solution to that!
Thanks for asking! Zoë
I am using gluten free artisan bread book. I was wondering whether the brioche recipe can be cooked in muffin pan to make dinner rolls? If so, how long would you bake? OR is there. Better recipe to use for this purpose?
Thank you
Hi. You can use the challah or brioche for rolls. There are instructions in the book for making rolls, but I would let them rise about an hour after shaping and bake for 30+ minutes, depending on how big they are.
Thanks, Zoë
HELLO I’d like to know where to purchase the bread bucket and the bread mixing whisk? Loved the demo on the star bread and can’t wait to make it! thank You Zoe
Blessings Deni
Happy Thanksgiving to you and yours…
Hi Denise,
Thank you so much for watching the video and enjoy the bread. Here is a list of the equipment we use most: https://artisanbreadinfive.com/equipment/
Thank you! Zoë
I’m using the master recipe from the new artisan bread in five minutes a day book. I have great results with the recipe and it’s definitely easier to form the loaves after the dough has been in the fridge, but because the dough is so wet, after I leave the dough to sit on the counter for the 1.5-2 hours before going into the oven, the dough melts into a big puddle shaped blob. I still get a good result and rise during baking, but the baked loaf looks pretty brutal. Any ideas? Thanks!
Hi Max,
Typically dough that loses their shape that much while rising is either too wet or not shaped tightly enough. Here is a video that will help with shaping wet dough and if your dough is much wetter than the one I am using in this video, then you will want to decrease the water just a touch next time you mix up a batch.
Thanks, Zoë
Hi, I’m interested in making gluten free dinner rolls for thanksgiving. I don’t see it listed in your gluten-free Artisan bread in five index and I’ve searched your website (I’d actually like to read comments about it). Would you recommend I use your GF challah, form it in smaller balls and bake for a shorter time or is there something better?
Can I halve the master recipe from either the original book, or from the New Healthy Bread book?
Hi Jaimie.
Yes, you can halve any of the recipes.
Thank you! Zoë
Master recipe, New Artisan Bread.
Mine is far too wet despite careful weighing of ingredients. I can’t pick it up, it’s like slime dripping between my fingers. Two whole batches ruined and thrown away now is very wasteful and sad.
Gold Medal AP flour. Tap water. New yeast, salt. Everything measured accurately. Water barely warm so not to kill yeast. 2 hour ‘rise’ on counter, and then at least 24 hours in fridge before attempting to use. This last batch got left for almost a week before I had time to try and bake again.
Hi Rebecca,
This is such a mystery. We have used that exact flour for a 13 years, so I know it works really well. Is there a chance the scale wasn’t zeroed out between weighing one ingredient and the next? Or check the batteries on the scale.
If you ever feel a dough is way too wet, you can always add more flour, so you aren’t wasting the batch. Here is a video of the consistency of the dough, so you know what to create with your future batches: Hi Vivien,
Yes, that is an unfortunate typo and it should be 1/4 cup of vital wheat gluten. Here is a list of the corrections you should make to that edition of the book: https://artisanbreadinfive.com/2017/04/16/new-video-shaping-the-ball-from-a-very-wet-dough/
Thank you! Zoë
I am learning how to make gluten bread with you R book For My daughter who is celiac but she is also allergic to corn. is there a substitute that I could use for corn starch in the brioche recipe? She is really wanting some special treats for Christma s.
Jennifer
Hi Jennifer,
I tested all of the recipes with corn starch, but there are other starches that are similar, but not exactly the same in taste in texture. I would suggest you start with a small batch of dough to make sure you like the results. Tapioca starch is probably the closest in how it behaves in the dough. You may want to make the challah dough instead, since that is less of the starch to replace.
Thanks, Zoë
Hi there, I bought “Artisan Pizza and Flatbread in Five Minutes a Day”. It advised me to visit PizzaIn5.com to find the recipes and photos etc. But the url directed me to http://www.artisanbreadinfive.com where I cannot find the recipes and photos. Could you please advise?
All of our books’ URLs “redirect” to the same landing page, as you’ve found, and we support all our books right here. But the vast majority of our pizza recipes and photos are in the book you just bought. You can use the Search Bar to look for something specific, or post questions for us in the Comments fields as you’ve done. Anything specific that you’re looking for?
Hello Zoe & Jeff: Your Master Recipe (“The New Artisan Bread in Five Minutes a Day”) says that I can halve that recipe or double it. If I halve it, can I use a 3-quart container instead of the 5-6 quart you recommend for the full recipe? A 3-quart container takes up less space in the fridge . . . and by preparing two half-recipes (each in its 3-quart container) a week apart, I can always be baking from a week-old dough (more “sourdough-ish,” as you say). Thank you for any help with my half-baked question — and for your dedication to excellence! Regards, Toby
Absolutely, this is a great way to do it!
I made mixture #1 Gluten Free All Purpose Flour Mix and used 990 grams of it to make the Master Recipe Boule, bur I still have some of the flour mixture #1 left over. Can you please tell me what I am suppose to do with the leftover because I don’t have enough to make another Master Recipe Boule? Thank you.
Hmmm… Something’s not adding up, because when you look at page 60 in the book (same as the version here on the website), the gram weight of all five ingredients adds up to 1,965 g (well, very close to it). So you should have had enough for two full batches. You can always proportionalize up the amount of flour mixture you create for any one batch so you don’t run out.
Hi Jeff, thank you so much for clarifying that I was suppose to make two batches from the flour mixture I made. I used some for dusting so I had around 950 grams left to make a second batch. Should I dust the dough with white rice flour instead of using some of my flour mixture?
Sure, that’s reasonable. Another option would be to proportionally scale up our Mix #1 recipe so you have more…
I’ve been baking a lot with your book over the last few months. Love!!! I’ve also been making homemade ricotta and am wondering if I can use the leftover whey in place of some or all of the water in your recipes. Have you ever tried this? Thanks!
Yes! Up to about a third of the liquid can be whey.
I don’t believe that my question i asked three months ago was ever answered and 3 months later (baking at least two loaves a week) i am still dealing with what is a grayish looking interior in my bread. It tastes fine just not something i would care to share–i have tried all the suggestions as to slowly adding more flour to my starter batch–allowing a longer rest time etc. Any help would be appreciated or i guess i am back to store bought bread. Thanks!
This may take a few questions: First, which of our recipes are you using (which book and page number)? My co-author Zoe posted question back to you in July. Keep in mind that the answers are posted here… not in an e-mail to you personally. That way, everyone gets the benefit of the answers.
I am making the 3 braid challah bread from Celebrations cookbook. I live in Abu Dhabi, United Arab Emirates. I had problems with the dough rising before and you suggested Bob’s Red Mill all purpose organic flour for the protein percentage. Still it doesn’t rise much. So you think it is the elevation here? It works perfectly when I am in the U.S.
When you say it doesn’t rise much, do you mean that the final product is dense and heavy? Or do you mean that in the resting time, you don’t see a lot of visible upward movement? If it’s the latter, it just isn’t a very important problem, and it’s typical with our doughs. so I’m not sure what the problem is, but I’m sure it’s not the elevation, because Abu Dhabi is basically at sea level.
Hello! I have your Holiday and Celebration bread book. I have questions about your stollen recipe.
There is no measurement or amount written in the recipe about how much almond paste to use. How much is used in this recipe? Thank you
It’s there– it’s in the ingredients list on page 293 (third line from the top).
Hello! So I just tried the original master recipe for the first time, halving the receipe. I found that my dough was SO wet, it was absolutely coating my hands and was impossible to work with. I had to add at least a full cup of flour while “cloaking” to get it even remotely close to what your photos and videos look like in that stage. What am I doing wrong? Does my dough in the fridge need more flour, or do I just really need an extra couple of cups of flour when cloaking? I was quite surprised at how much I had to add, and I felt like a lot actually did have to be incorporated into the dough in order to make it workable.
Thank you!
Which “Master,” from which of our books (and which page number)? We have many “Master” recipes scattered among 7 books that we’ve written.
I just acquired the Lekue Bread Maker, a silicone bowl for mixing and baking bread. Can I bake your recipes in this, and if so, will they need adjustments? For example, I like the Vermont Cheddar Bread on pg 106 of Artisan Bread in Five Minutes a Day.
We haven’t tried this, but if it works with regular bread recipes, it should work with ours as well.
The recipe I am looking at says to use instant yeast but I can only find Active dry yeast
Either works great.
Hi there!
I made the Flour Mixture #1 for the pretzels yesterday. 24 hours later, I want to make the Monkey Bread with the left over dough. This though additionally calls for eggs, honey/agave, and butter. Can I add in the eggs, honey/agave, and butter now to make the monkey bread with part of my leftover dough? Or will the dough not incorporate those additional ingredients well enough since it has been in the fridge?
Thanks so much, truly deeply love this cookbook.
x
Wow, we’ve never tried that, and my best guess is that it wouldn’t work well–would be too dense. That said, to avoid wasting the dough, you could mix it in with the water for a brand new enriched batch for the monkey bread– as in the “Lazy Sourdough Shortcut” on page 73.
Thanks for the kind words!
Hi I have the original Artisan Bread in 5… 2007. I love your easy recipes and delicious bread and have been posting pics on insta and tagging you! Today I made the Chocolate Bread dough p211 (haven’t baked it yet ) for the first time. The lead in to the recipe references that the honey is subtle.. however in the list of ingredients I don’t see honey. Is this a typo or am I just not seeing honey and how much to add . Thank you for writing some amazing bread cook books . Covid and being quarantined has allowed me the time to really get into bread baking ..
PS
So sorry, see the corrections list from that book at https://artisanbreadinfive.com/2008/01/01/errors-in-the-first-printings-of-artisan-bread-in-five-all-were-corrected-in-later-printings/
“Sugar” should read “honey” in the ingredients list. Corrections lists for our other books are at https://artisanbreadinfive.com/errors/
How much alcohol in whole wheat bread compared to white bread?
Baked bread doesn’t have meaningful amounts of alcohol–it vaporizes away.
Oops! Wrong type of Diced Candied Fruit? I just dumped 2 cups (1 Lb.) Wincrest’s Candied Diced Fruit Mix in the Panettone Recipe. Should I have hand-chopped my own dried fruit? Because it seemed awfully moist, at least at the bottom, and now I see the ingrredients list corn syrup & water as ingredients! Will this ruin the Panettone dough? (Or will it make it taste too much like fruit cake?!) Live and learn.
Well, maybe!
Experiment: try making small ones, which have an easier time dissipating excess moisture. I bet you’ll be OK though–the extra sugar in this product may latch on to the moisture as it bakes.
After a good rise the loaf deflated in the oven. What should I do differently? This dough was mixed the same day and only rose in the bread pan .
Which of our recipes are you using (which book, and which page number)?