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Questions? Start with our Search Bar: We’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 our Search Bar. On our Home Page, it’s right over our pictures. In narrower laptop or desktop displays, it sometimes appears right underneath our 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 all the similar posts we’ve ever done on it, with recipes and answers to many questions.

Another place to look: our FAQs (Frequently Asked Questions) page (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.  

If neither of those get you to the answer you need, 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, Which we will do, right here on the website either right under your question, or a few down if a lot of people had the same question. Don’t look for the response in your personal email… Come back here to the side on the page where you posted, to look for our answer.

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.

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6,306 thoughts on “Ask a Question

    1. Hi Carol,

      They can’t be stored in our method without breaking down into mush, so we haven’t had much success.

      Thanks, Zoë

  1. Has anyone used either mixtures in a bread maker ? I have an Oster bread maker with a Gluten free setting. I would love to use it occasionally for bread for toast and sandwiches

    1. Hi KA,

      Our recipes tend to be too large to fit into a bread machine, so you will need to try a smaller batch. Neither of us own bread machines so haven’t tested the recipes in them. Perhaps someone will weigh in if they’ve tried it.

      Thanks! Zoë

  2. Cannot do a successful recipe conversion to the 16” Pullman pan I purchased. Can you please guide me? Sincere thanks.

  3. I like your master bread recipe. I also like another recipe I’ve come across – just the basic salt, water, flour, yeast. Is there any reason your method of refrigeration and use over a couple of weeks wouldn’t work with my other recipe?

    1. Hi Rich,

      Glad you are enjoying the bread. Our method is based on our high hydration recipes, so a recipe that is meant to be kneaded or folded won’t store well because the dough is too dry.

      Thanks, Zoë

      1. Zoe:
        Thanks for your response.
        The recipe has 78% hydration and needs a couple of folds before sitting overnight. Since the hydration is so high, should it work despite the folds? I could simply try it, but your input is appreciated.

      2. Hi Rich,

        I think it will work, but may not be storable for as long as some of our doughs. Give it a try and see what you think of the results.

        Thanks, Zoë

  4. My dough appears too dry, do I add more water to the bucket and put back in the refrigerator? I am on day one in the refrigerator. Used soft American style white bread recipe.

    1. Hi Reenie,

      Yes, you can add a bit more water to the dough. The alternative is to let the dough rest longer before baking to make sure it has a proper rise after shaping.

      Thanks, Zoë

      1. Should the water be warm? How. I have mixing should I do? The dough is awful dry. Then do I leave it out of the refrigerator or right back in after mixing? Thank you for all your help.

      2. Hi Reenie,

        The temperature won’t matter at this point, since it isn’t an issue with the yeast, just don’t use hot water. It is easiest to add more water in a stand mixer since the gluten in the dough will be quite active, making it a challenge to stir by hand. Once it is added, you can let it rest in the refrigerator for a couple of hours or overnight and bake with it after that.

        Thanks, Zoë

  5. Hello,
    I’ve been trying to make your Crusty White Sandwich loaf from the GF Artisan Bread in Five Min A Day book, and I am having a weird issue. I fallow your recipe to a tee, it rises and bakes with a beautiful crust, I let it cool completely, cut into it, and the crumb structure is great, but the surface is tacky, and the texture is kinda gummy. It’s not unappealing but it’s also not ideal. I’ve been using your trouble shooting section of the book and scouring the internet and I can’t find a solution. I fallow your recipe exactly, I use your suggested flour mix using only BRM, I have an internal oven thermometer (so I know it’s at the right temp), I allow my dough to rest for the full time (I do see some rising afterwards), I measure my ingredients by weight, I’ve tried making it drier (1/8 less water and there was no change, 1/4 dryer and it lost all its crumb and didn’t rise). The only thing I’m doing semi differently is I’m using a Danish dough whisk instead of a stand mixer (Cuz I’m a broke college student lol). I love your book and I appreciate the simplicity of the master recipe; I just wish I could understand this one little thing that is off. Is it humidity? Is it weather? Or is that just the reality of my bread just being sticky? Any advice you have would be great, thanks.

    1. Hi Holly,

      When mixing by hand, just make sure you really work the dough until it is emulsified and feels as though it is getting thicker. Its an easier job with a mixer, but absolutely doable with the dough whisk. If you are able to use eggs, then I suggest trying the egg white version of the bread, it has a lighter and slightly drier interior texture. We didn’t default to that as the main recipe, just because many people have egg allergies. Here is the recipe:

      Humidity is always an issue with bread, especially the crust. If you live in a humid place the crust may be tricky to master, but I would try baking a little longer and see if that helps.

      Thanks, Zoë

  6. Just got the book today and I love it. I don’t have a metal broiler and I was wondering if I could use any oven safe pan instead of the metal broiler to create the steam?

    1. Hi Christopher,

      I just recommend what you use is metal and not tempered glass, which put to the test has proven unreliable.

      Thanks, Zoë

    1. Hi Deb,

      We really only comment on how they work with our bread recipes on this site and they do work well!

      Thanks, Zoë

  7. I have the Gluten Free Artisan Bread in 5 Min a Day book
    Thank you for writing a book with so many dairy and egg free breads.
    Because GF flour is so expensive, I thought I’d ask before experimenting.
    1) What can I sub for oat flour? More sorghum? (Whole grain mix—I cannot tolerate oats, either)
    2) Would subbing buckwheat flour for the teff flour work well in the whole grain mix?
    3) We love sandwich bread shapes and have a 2 lb Pullman loaf pan. Would your bread dough work if baked in such a pan? Esp. since we prefer a soft and light crust, not heavy or hard—my kids throw hard crusts away. I’m thinking of the master recipe, the 50% whole grain recipe, or the “rye” bread recipe. I’m imagining pulling out two grapefruit size pieces of dough and pushing it gently into the pan with wet fingers before letting it rest. Would this remove too much of the structure?
    4) I have sourdough starter already in my fridge and don’t want to waste the brown rice flour in it. Plus very handy when one runs out of yeast. Can I use activated (recently fed) sourdough starter instead of yeast? (Reducing water and rice flour by the amount in the starter).
    Thank you.

    1. Hi Nicole,

      Unfortunately, I haven’t tested all of these substitutions and so there will be a bit of experimenting that is necessary. I always suggest making a small batch if you are changing the recipe, to make sure you like the results before committing with a bunch of flour.

      Oat flour absorbs a bunch of liquid, so depending on how much is called for in the recipe, you may need a touch more of the surghum flour or add a teaspoon of potato starch as well.

      Teff or Millet may work in place of buckwheat.

      The problem with large gluten-free loaves is they can be dense. You may want to bake them at a slightly lower temperature for a longer time.

      We have not tested our recipes with sourdough starter, but I do know some of our readers have done it successfully.

      Thanks, Zoë

  8. Hello!
    I am just starting out with your Gluten Free recipes and made my first batch yesterday. The dough doubled on the counter top and collapsed completely in the fridge. Am I right in thinking that the dough should stay roughly the same size in the fridge, or is it normal that it shrinks so much?
    I stored the dough in a plastic container and made some small holes in it for ventilation. Is it possible that there was too much air getting into the container?

    Thank you very much!

    1. Hi Hildur,

      This is totally normal, the dough will rise again once it warms up and then again when it goes into the oven.

      Thanks, Zoë

  9. Hello, I am wondering if it is expected/common for the metal bread pan to still be cold from the cold dough when I put the bread in the oven? My loaves have not risen much when they are resting (2 hours to as long as 4 hours), don’t rise much and are not extending over the edge of the pan when done baking. Bread tastes good but not very tall. My kitchen temperature is around 66-68 degrees. Any help is greatly appreciated.

      1. Any chance your oven is running low? That would decrease the “oven spring” that you get–can check oven temp with something simple like About “tallness”: if the hole structure is nice; in other words, not over-dense, that’s the main thing. Another possibility–you may prefer your dough less “aged.” Later in the batch-life, you get less loft.

  10. I’ve been cooking and baking for 50 years but I’ve almost never made bread, just never had good results. I’d like to make loaves like the ones on King Arthur Baking website, No Knead Everything Bread or the No Knead Harvest Grains Bread. I intend to buy a clay baker for this purpose. I’ve recently had very good luck with a scone recipe that the dough is very wet so I feel inspired. My question, which of your cookbooks would have recipes that make loaves like the ones I mentioned from KAB? I sure appreciate your help and suggestions.

  11. I am using the master recipe (p. 64) for GF bread in your book GF Artisan Bread in Five Minutes a Day. I used the flour mixture #1 (p. 60). After 24 hours in the fridge, the dough was covered with a layer of water. I stirred it in but the dough was too runny to use. I then added some of the flour mixture (about 3/4 cup) and refrigerated it another 24 hours. Still too runny to use. Is there any hope for this batch of dough or do I throw it out (sadly)?

    1. It sounds like something was measured wrong, or flours were used that were different than the ones we tested with. Did you use Bob’s Red mill brand flours? Did you weigh the ingredients, or measure them by volume? As far as salvaging this batch you could try adding back a little of flour mixture number one until it’s workable, and looks like what we show in the video? Do you have that link?

  12. Been playing around with the Master Recipe from the OG book – I do use Canadian Flour (being in Canada and all…a locally milled 13% bread flour actually) The first loaf has consistently turns out beautifully. Loaves thereafter however are not turning out well for me (baked both earlier and longer into the 14 days – today was 8 days)…
    I’ve been able to shape them well (and gently) adjusting to the higher moisture dough, appear to get good gluten cloaking but the boules are flattening during the final proof (from 60-90 minutes) and then while they do rise *some* they’re nowhere near what the first loaf does. (I bake in a dutch oven that is pre-heated for 30 minutes prior to baking) I love the concept but it seems that the dough doesn’t want to be stored in my fridge!

    1. Yeah… all bets are off with locally milled, non-standard flours, especially ones with 13% protein. That won’t match with the supermarket standards we tested with. It might need more water, but that won’t help with your flattening problem. One thing that might help with that: use a small Dutch oven that limits sideways spread. Sounds like you’re getting spreading, with good hole-structure, but not as much vertical rise as you’d like. Gluten-cloak a little more?

  13. I am writing from Canada and would like to buy a book but I would like one where the recipes are in weights not volume as Canadian AP flour, as you may or may not know, is 13.3% protein by regulation and I want to know how to adjust all the recipes. It would be easier if the recipes gave weights and not cups

  14. Hello, I noticed if I do not use the dough after I make it for a few days, there is a semi hard coating on top? Please advise. Thank you

      1. The master recipe from the original book. I have reused the container with the remnants of the old dough x3 to make a new “sourdough like” bread.
        I also think my refrigerator is too cold and caused the skin on top.

      2. Ah, thanks. In the above menus, click on Questions/FAQs/Gray color and liquid on my dough
        … which covers this topic.

      3. Got it!
        What is the maximum use of old dough (from the master recipe) to reuse in new dough in order to obtain the sourdough like taste?

  15. TY for your lifechanging GF bread recipes! I have your book The New Artisan Bread in 5 Mins a Day, where the gf master recipe is (chap8):
    brown rice flour 1cup
    tapioca flour 3 cups
    potato flour 2/3 cup
    yeast 2T, salt 1T, xanthan 2T, water 3 cups, 4 eggs, 1/2 c oil

    BUT on your website the gf master recipe is :
    White Rice Flour: 6 cups
    Sorghum flour: 3 1/4 cups
    Tapioca Flour or Starch: 1 3/4 cups (or arrowroot or cornstarch)
    Potato Starch*: 1 1/4 cups
    Xanthan Gum or Psyllium Husk Powder: 1/4 cup

    I don’t really do well with brown rice or tapioca flour so much prefer the white rice and sorghum and psyllium version – will the whiterice/sorghum/psyllium version work in your chapter 8 gf bread recipes instead of the brownrice/tapioca master recipe in the book?? THANK YOU SO MUCH!

    1. Joi: It might work, but it’s going to require testing (and probably re-testing); GF recipes are very finicky and what seems like minor changes, or even changes in flour-brand–can have tremendous effects on density, flavor and texture.

      1. So for GF Bread, Is there a different book I could buy that uses the white rice/sorghum/egg whites approach instead of the brown rice/tapioca/xanthan master recipe in The New Artisan Bread in 5 Mins a Day book? TY!

      2. That’s our only GF book! If you want to mix up a flour mixture based on the other recipe, just scale it up (double, triple, quadruple, etc.). You can use that recipe in any basic GF mostly-white recipe. Sandwich breads, French breads, etc. Also flatbreads and pizza.

  16. I am lucky enough to have a thermador steam oven. I am attempting the Master Recipe from The New Artisan Bread in Five book. The book that came with the range calls for baking bread in the Steam/Convection mode at 390-410 for 15-20 minutes. Or True Convection at 320-340 for 20-25 minutes. If I use my steam oven, what setting should I use for how many minutes?

    1. I’d start with exactly what the manufacturer recommends, and experiment from there. The question is whether the steam cycle can tolerate the higher temperature we recommend, and I’m reluctant to recommend that for fear of damaging the oven–please check with the manufacturer (we don’t have one of these).

  17. I am using the “Gluten Freee Artisa Bread in Five Minutes A Day” cookbook, stirred up a half batch of Limpa, checked and double checked my measurements and dough was like cake batter. I added more all purpose flour mix to get it like a bread dough. What should the texture be like? My dough is resting now but I’m concerned that it’s wrong consistency.

  18. There seems to be an error in the “Gluten-Free Artisan Bread in Five Minutes a Day” book in the “Bagels” recipe section.

    Step 1 says to “preheat a baking stone at 450F.” Step 4 then says to lay the bagels “on the prepared baking sheet”, which is not mentioned anywhere previously in the bagels recipe section. Then, Step 5 says to brush the bagels with water, sprinkle with seeds, and “place the baking stone in the oven.”

    Are we supposed to be preparing the bagels on a baking sheet? Are we supposed to be using a baking stone? We’re not supposed to be putting the bagels on a baking sheet and then placing the baking sheet on a preheated baking stone, are we? That would defeat the purpose of using a baking stone.

    1. Sorry about that Dave, you are correct. Check out our “Corrections” page for this book in the menu at thee top of the home page and follow the pathway:

      About/Corrections/Gluten-Free Artisan Bread in Five Minutes a Day (2014)

  19. In the New Artisan Bread in 5 Minutes a Day book, the Crusty White Sandwich Loaf recipe calls for oven temperature of 450 degrees and the Soft American Style White Bread recipe calls for oven at 350 degrees. With sugar and melted butter being the only difference in the recipes, why the 100 degree difference in oven temperatures? I baked my last load of the Soft American style white bread at 375 degrees and liked the results better than when I baked at 350 degrees. (I have an accurate oven thermometer to verify my oven temperature)
    Thank you for your input.

    1. The lower temp creates a super-soft crust, as opposed to the crisp, hard crust you get with the higher temperature. 375 isn’t radically different from 350–if you’re preferring the result that way, go with it.

  20. Hello!
    I bought your book 5 Minute Bread. It´s great! Thanks very much
    But: Potatoes are also on the banned list. Is there an alternative to potato starch?

    1. The only swaps that we tested and liked are on page 61, nothing for potato starch, but you may have success by proportionally increasing the other flours. Or using arrowroot as on p. 61. You’re in for some experimentation, and I can’t necessarily vouch for it.

  21. The directions always say cover, but not airtight before refrigerating, but we get a nasty hard crust on top of the dough.

  22. I am a charter member of AB/5. My gateway and mentor and guide to yeast baking. I have parbaked successfully many times, and it is a godsend. But it’s always been the leaner dough breads. I need to make multiple challahs for an event, and am desperate to make the process less fraught. Can I parbake your rich-dough breads? Thank you for your always wonderful and warm responses. I hope I will get a notification when you responde.

    1. I hate to admit this–but I’ve never tried it, I always bake the challahs fresh. I can’t think of any reason it wouldn’t work. Give it a try… I’d wrap them in plastic bags at room temp for the brief storage time before you bake. I’m guessing you just want to do it the night before.

  23. I am excited to start baking some good breads! I don’t have a mixer but do have a bread making machine. Can I use that just for the mixing part? Not the cooking part!

    1. Sure, that will work! The only question is about the capacity. I don’t use the bread machine, so I don’t know if they’re large enough to handle our large batches of dough.

      1. I’ll probably cut the recipes in half. I’ll let you know how it works. Might be a mess but I’ll give it a try!

  24. I have a large cast iron frying pan which I thought I’d try first before investing in the stone. Does the steam make it a problem with this? Rust? Although I guess that would take some time…

  25. Hi Both,

    I was wondering for the brioche dough if I could replace the eggs with vegan yogurt, palt based milk or a vegan substitute such as Just egg or here in the UK Craxk’d.

    Your help will be much appreciated.

    1. Hi Candy,

      That dough has a lot of eggs to replace. If you want to experiment with alternatives, I’d make a small batch and make sure you are happy with the results. I haven’t tested it with any vegan alternatives.

      Thanks, Zoë

  26. Can you suggest a smaller size la cloche, I am cooking on our boat,. The 13.2×11.2 is just too high. Thank you

    1. Hi, How fun, you can use any size cloche or Dutch Oven or lidded oven-safe pot to bake in. I have some that are just 2-quarts that bake bread beautifully.

      Enjoy! Zoë

  27. I baked my first delicious baguette using your recipe and loved it! However during the baking my Pampered Chef pizza stone cracked in two. I had preheated it. The PC website said it was thermal shock as the PC stone needed to be 2/3 covered. My question is what stone do you recommend as a replacement as I definitely am in love with your methods. I have been baking bread since the 1970’s.

  28. Zoë – Can half and half be substituted for milk in recipes such as 100% whole wheat sandwich bread? ie. P.134 THE NEW ARTISAN BREAD IN FIVE.

    1. Hi Carole,

      Yes, but it may make the bread a little bit denser. Maybe try a half batch and see if you like the results.

      Enjoy, Zoë

  29. Hello,

    I’ve been baking boule and rye from your original Artisan Bread in Five Minutes a Day for years now with great results. Just recently I’ve tried a few batches from page 76, 100% Whole Wheat Sandwich Bread (without the honey) that have good texture and flavor, but the slashes of the loaves seem to explode leaving a 1-1/2″ rough, ragged crust and exposed crumb. Any ideas?

    Thank you, Jan

    1. Hi Jan,

      That is caused by the oven spring and the crust tearing open. This is often a desirable outcome, but it sounds like you are going for a more even crust. You can try letting the dough rest a bit longer, so the yeast isn’t quite as active when it goes into the oven. The honey attracts moisture, so the crust won’t be quite as dry and ragged.

      Thanks, Zoë

  30. My questions concerns your volume to weight conversions. A typical, standard conversion available on the internet (and e.g. on King Arthur’s website), is 4.25 oz, or 120 grams = a cup of all purpose flour. I’ve tried this several times in your master recipe to terrible results (extremely wet dough, dense, unappealing loaf very chewy / dense). Elsewhere on your site, you say in a Q&A that 6.5 cups = 2 lbs all purpose flour, which works out to be 140 grams / cup. This is a dense scoop, 17% more than what King Arthur and other websites specify. (I will note that Cook’s Illustrated agrees with your 5 oz / cup recommendation — my point though is, would be nice to have a note in master recipe w/ this — would have avoided several rounds of disappointing results). Thank you!

    1. Hi Steve,

      We discuss our love of weights in every book to avoid the variables of using cup measures. We also have the weight to cup equivalents in the ingredients and Tips and Technique chapters, sorry you missed them before attempting the recipes. Because we use the scoop and sweep method vs the spoon and sweep method, we end up with 1 cup = 142g or 5oz. Using a kitchen scale is the very best way to bake our breads. Here is even more information on flour:

      Thanks, Zoë

  31. Artisan Pizza Master Recipe, page 65. I made the dough according to directions, it was in the refrigerator for 2 days before making Pizza. I could not get the dough to relax and stretch and stay in shape/place. The taste was amazing but it was such a fight and struggle with the dough and it was still odd shaped and small. Can you tell me how to make it easier to roll out and shape? My family loved the Pizza but thought it was a bit thick. I live in Abu Dhabi, UAE

    1. Hi Ann,

      If you form the balls and let them sit for up to an hour before shaping them into pizza, they will relax and let you stretch them more easily.

      Enjoy, Zoë

  32. Hello! Is there a way to find someone who sells grain locally? Like a database somewhere?
    Thank you so much!!!

  33. Sorry! I forgot to include in my last comment that I’m cooking from your gluten free book. The original comment was this: “For making brochen, I’m wondering how you get such a smooth surface without kneading. Mine always end up with a craggy surface. Should I shape with wet hands?”
    Thank you!

    1. Hi Jenn,

      Yes, wet hands will help create a smoother surface on the dough. Brush with the egg white to further smooth the surface.

      Thanks, Zoë

  34. I have celiac disease, am very strict what I eat and never get sick, and am so excited to try the bread recipes in the gluten free artisan bread book.
    question: Why can’t I consume millet or teff without getting sick? Could I be allergic to these foods, as opposed to celiac disease condition?

    1. Hi Theresa,

      You’ll want to check with your doctor if you have any concerns about consuming the flours.

      Thanks, Zoë

  35. 1) what size cloche or dutch oven works for 1 loaf of GF bread? The come in many sizes
    2) Do you sell your flour mixture?
    Thank you

    1. Hi Becky,

      You can use a Dutch Oven that is about 3quarts or larger to bake a 1-pound loaf. We don’t sell the flour blend.

      Thanks and enjoy the bread! Zoë

  36. I have both wheat and rice intolerances. Is there any other substitute for the rice flour in your gluten free all purpose flour?

    1. Hi Adrienne,

      You can try sorghum flour, but the flavor will be different. I would suggest you try a half batch and make sure you like the results.

      thanks, Zoë

  37. I baked a raisin and pecan loaf in a Emile Henry loaf baker using your master dough recipe. I rolled 1.5 lb dough into a rectangle sprinkled 3/4 cup raisins and 3/4 pecans onto the dough rolled it up and formed it into a oval put in the loaf baker let it rest for 2 hours baked it for 45 min @450 it came out beautifully but when I sliced it all the raisins and nuts rose to the top and were between the crust and bread. Can you tell me what I did wrong.


    1. Hi Tracy,

      Try rolling the dough out larger and thinner, so the dough isn’t quite so thick and the fruit and nuts will be more evenly spiraled throughout the dough.

      Thanks! Zoë

  38. Book: Gluten-Free Artisan Bread in 5 Minutes A Day
    Page: 62, Mixture 2
    Questions: I am allergic to many grains & their subs. They include millet, teff, and amaranth. I am sensitive to oats, but can tolerate sorghum and rice.
    – Am I completely out of luck for creating a whole grain-like flour mixture?
    – Can I get good results by substituting more sorghum and brown rice for the teff and oat flours?
    – Do you have recommendations that might help me to still use your recipes considering the above?

    Thank you so much!

    1. Hi Robin,

      When testing the recipes we played a lot with the flour types and ratios. Because each flour behaves differently and has its own flavor profile, you will end up with different results when switching the types of flours. If you want to try adding more sorghum and brown rice for other flours, I would start with a small batch and make sure you like the results.

      Thanks, Zoë

  39. After 44 years of teaching, I retired and wanted to learn how to bake bread. I baked in a bread machine for years but wanted to bake myself. I took Zoe’s Great Courses class and now have purchased the new edition of the book. I have had so much fun. My wife loves the breads I have made. All have been very successful but we find the dough for the sweet breads a bit rustic and are hoping for a softer dough. Any suggestions?

    1. Wow, I’m surprised to hear that, because the sweet breads have so much shortening (butter, oil, or other fat). Shortening softens and tenderizes bread–so does sugar or honey, and those are in abundance in those recipes. Any chance your oven’s running too hot? Check with something like this: If it’s too hot, the crust is going to be too firm, like a rustic country bread. Also, check your measurement, if you’re adding too much flour, the dough will be too firm. If using volume, see this video: Weighing flour and water is best, if you have a scale, something like this: If all else fails, try a little more water in the recipe, a couple tablespoons.

  40. Dear Zoë and Jeff,

    I have an oven with a steam clean feature. Essentially, it has a built-in metal tray at the bottom of the oven, into which a cup of water is poured. This seems perfect for the steam step, but am I missing something?

    Thank you, Mike

    1. So long as the “Clean” cycle doesn’t force a high temperature, it’d work. But I fear that when you activate the cleaning mechanism, the high temp will be automatic. If the manufacturer is OK with this, that’s another way to confirm–check the manual that came with your oven.

    1. Got it, thanks! On the page before Mixture #2’s recipe (so that’s page 61), we list all of the swaps that we tested and found to work well in the recipes.

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