How to make bread in five minutes a day?  The secret is homemade stored dough, mixed and refrigerated for up to two weeks.  You’ve made enough dough for many loaves, so you can take a piece from the fridge whenever you need it.  Mix once, bake many… breadin5-website-photos4-of-4

(photo by Stephen Gross)

How we became a team (through a bit of sheer luck)…

In 2000, Jeff called in on the radio (Lynne Rosetto Kasper’s The Splendid Table on NPR) to describe a super-fast bread recipe. It produced artisan loaves with active preparation time of five minutes a day. An editor from a major US publisher was listening to the radio show & asked for a book proposal.  Nothing happened until…

…Jeff & Zoë met while their toddlers were in a music class together. The kids played xylophones & they talked gluten cloaking.  They got busy with a book proposal and eventually, the manuscript for a book, which was released by St. Martin’s Press on November 13, 2007.  Artisan Bread in Five Minutes a Day met the needs of an amateur like Jeff (it’s fast & easy), but it gives results professional enough to be served by Zoë, a pastry chef & baker trained at the Culinary Institute of America. Within a month of release, Artisan Bread became the number one bread cookbook on Amazon.com.  Our books have been covered by the New York Times, The Associated Press, and the Today Show, among others.

Their titles have more than 715,000 copies in print, with translations in China, in Taiwan, in Japan, and a version in Britain.


Jeff Hertzberg, M.D. grew up eating great bread and pizza in New York City.  He continues to preach the importance of moderation and variety in a healthy diet, and works as a consultant and academic focusing on health-improvement programs.  He parlayed an obsession with bread and pizza into a second career as an author.  He lives in Minneapolis with his wife and two daughters.

Zoë François is a pastry chef trained at the Culinary Institute of America. In addition to teaching baking and pastry courses nationally, Zoe develops dessert menus for award-winning restaurants, and creates recipe content for The Cooking Channel, Fine Cooking Magazine, Cooking Club Magazine, zoebakes.com and Craftsy. She lives in Minneapolis with her husband & two sons.


Sarah Kieffer joined our team as a bread-baking blogger, recipe tester and photographer in 2013. More of her incredible photography and pastries can be found on her beautiful website The Vanilla Bean Blog.

The Books:



Jeff & Zoë wrote their first book, The New Artisan Bread in Five Minutes a Day (2007) so that baking homemade bread would be easy enough to become a daily ritual for everyone. That includes people struggling to balance work, family, friends, & social life (pretty much all of us). They refined their method for refrigerator-stored artisan dough while juggling busy careers and families. The New Artisan Bread in Five Minutes a Day was released in response to reader requests for more recipes and techniques.




Their second book, The Healthy Bread in Five Minutes a Day (2009), takes that same super-fast approach but applies it to healthier ingredients like whole grains, fruits, & vegetables.  A dozen of the recipes are 100% whole grain, and for the first time, they included a chapter on gluten-free breads. They published the The New Healthy Bread in Five Minutes a Day (2016) with even more whole grain recipes, a super-fast sourdough starter, weight measurements, more pictures and tips to create great hearty loaves with many types of flour.




The authors’ third book, Artisan Pizza and Flatbread in Five Minutes a Day, was released on October 25, 2011 with recipes celebrating pizza, one of the most popular foods and flatbreads from all over the world.




After the requests for wonderful gluten-free breads flooded the website they wrote Gluten-Free Artisan Bread in Five MInutes a Day (2014). It recreates all the breads from Artisan Bread in Five Minutes a Day without the gluten.


BreadIn5, and the orange “5” design are registered trademarks of BreadIn5®, LLC.

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285 thoughts on “About

  1. Hi Jeff and Zoe – I just moved to Canada – and noticed the flour here behaves differently than the American ones. It seems to create a much heavier dough (I make challah every week from your original book) The challah- although very tasty- is much heavier even though I use the same amounts as described in your book (7 cups) – I’ve been told there is a difference, but I don’t know how to adjust the recipe so that the challah is lighter. Any suggestions? Thanks! (Jeff- Shabbat Shalom!)

    Judy Silver

    1. Judy— so nice to hear from you. We miss you and Ian!

      Canadian flour does indeed have higher protein levels, and behaves more like US bread or high-protein flour. So you need to adjust the water (upward). See our post on that at http://artisanbreadinfive.com/2008/02/10/qa-flour-and-water

      I’m guessing that Canadian all-purpose will soak up an extra 1/4-cup, not quite behaving like bread flour.

      Shabbat shalom, it’s great to hear from you,

  2. Hi, i would like to know if there are any french versions of your books as i’d like to send one to my mom back in France..

    1. Hi Josephine,

      We are really hoping to have a French translation, but none of the French publishers has approached us yet. We will certainly make it known if it ever happens. There is a British edition that uses metrics, which may be of more use to her???

      Thank you! Zoë

    1. I have purchased them in restaurant supply stores for much less than found on Amazon or cookware shops. Most supply stores will let you purchase there and it’s like a kid going into a candy store!

    1. Same here! Just thought it was worth mentioning.

      I have yet to try anything out, but I am looking forward to it, and hopeful!

  3. For the last couple of years, I have been baking my bread in a dutch oven. Are your recipes consistent with the no-knead dutch oven recipes. Would I need to modify the recipes to cook in a dutch oven.

    1. Kiralay: All vegan friendly, it’s rare that a recipe really depends on meat, dairy or eggs. Exceptions: challah, brioche, and the gluten-free, which require eggs, though the website has non-egg versions of GF. Most pizzas have cheese but there are alternatives in the books.

  4. After seeing your recipes in Mother Earth News I’ve been intrigued by them and have been wanting to try them. I use a Nutrimill grinder to grind my own grain (wheat, barley, rye, corn, etc.), and it doesn’t get quite as fine as commercal flour. I was wondering if/how it would impact your recipes. Do I need to make modifications?

      1. Thanks for quick response and the link to the FAQs on using home ground flour. When I look at the pictures of the commercial and home-ground flour, mine actually looks more like the commercial grind–finer. I’ll try adding more VWG and more water and see how it goes.

  5. I have made several of your breads from your first 2 books and have enjoyed them all. We have a wonderful French bakery here that makes a wonderful white “boule” with a softish crust and blue cheese. The blue cheese is just on the top (And deep in the “slashes” on top). This bread is DELICIOUS with the lightly browned cheese on top and soft interior. I would like to replicate it but am not sure what type of blue cheese to use and how/ when to add the cheese. Also, would I need to alter the temp or anything? Thank you in advance for your help!

    1. Hi Sally,

      Is the cheese melted on top or still a bit firm and crumbly? If you bake the cheese on top of the loaf, you will want to do it at a lower temperature, or the cheese will burn by the time the loaf is done baking inside. This means it will also have to bake longer or it will be underbaked. It may take some experimenting to get it just so.

      Sounds wonderful! Zoë

      1. It is still kind of firm and crumbly but browned, not a melted puddle. It is a fabulous bakery and this particular bread is amazing. I will try the lower temp. Maybe I can also trying adding after it has baked halfway. Thank you for your help.

      2. Hi Sally,

        Yes, I agree, I think adding it part way through the baking process is the way to go.

        Thanks and let me know how it goes. Zoë

  6. Idk how i stumbled on a tiny article in a mag, but now my bf thinks im a gourmet chef! lol He bought me a pizza stone (pricy for not knowing what we were doing)and found it didnt fit in oven:( luckily he works at a tile plant where guys traded cutting the stone to fit our oven in exchange for a pizza. good trade!!

  7. Hi Jeff and Zoe,

    I’ve tried your basic recipe before getting the book (very generous of you to publish it) and now I want to learn more and so am going to get the book. There appears to be 2 books for the artisan bread on amazon here in the UK. One is called “Artisan Bread in Five Minutes a Day” and the other is just called “Five Minute Bread”.

    Is there a difference between the two?

    Unfortunately I can’t find a contents page for either book to compare and your website doesn’t mention the “Five Minute Bread” which appears to be newer. Can you tell me if the “Five Minute Bread” is just a reprint/new version of the ABin5, please?


    1. Hi Russell,

      Five Minute Bread is a version of our book that was done for the British market. It is done in weights and uses ingredients you will find in the UK.

      Artisan Bread in Five Minutes a Day is the original book done for an American audience.

      Thanks, Zoë

      1. Thanks for the quick answer. That’s the one I’ll buy then to save me doing the conversions myself 🙂

  8. Hey-I just wanted to let you guys know, we made strombolis from your book “Artisan Bread in Five Minutes a Day” on the grill.

    Our oven caught on fire (different story, for another time), we already had the strombolis made. My husband fired up the grill-all 3 burners. I have a ridged stone baker and smaller toaster oven stone baker. (My oven stone baker was in the oven that caught on fire.)

    My husband put the stone bakers and a metal brownie pan on the grill to preheat with the grill.

    Once the grill hit 450 degrees, he put the strombolis in the stone bakers. He added the 1 cup hot tap water to the brownie pan.

    We weren’t sure this quick improvising would work. I am pleased to announce, the strombolis were great!

    Strombolis on the grill…


  9. Hi Zoe and Jeff!! I loved your first book- it revolutionized my bread output (and made me quite popular too, thank you)
    However, with my diabetes diagnosis last year and my husband’s high blood pressure diagnosis, we realized we had to make some big changes. Cutting carbs is essential for us now, but giving up bread just isn’t worth (living) it to me, so when I saw your new book Healthy Bread in Five I was elated! Literally made my day! I just bought it and am right this minute making your Bavarian Pumpernickel Rye. My only only only request would be for you to have included the nutritional info for these breads for those of us who really do have to track everything.
    But I love the book and can’t wait to see what you two geniuses come up with next!
    Congratulations and THANK YOU!
    Lots of Love from Canada!
    Robin Hernando

      1. Hi

        Yeah I have, and I have been to a few bookstores.

        Are you going to release the book on the ipad in australia?

      2. Hi Clare,

        We would love to be more available in Australia. It is a matter of a publisher wanting to take the book on. The same is true for the rights to have it distributed on the ipad there.

        I know folks have ordered the book from the US, but the shipping must be immense.

        Thanks, Zoë

  10. I made one of your recipe for the first time, it sounded so interesing I couldn’t resist.
    I was amazed! Problem is, I am diabetic and have to count carbs & fiber to get net carbs.
    Do you have a way to calculate carbs in your recipes? That way I can eat your breads and be able to dose safely.
    p.s. I made oat flour bread.
    Thank you.

  11. I have the 2007 edition. Do I need to be aware of any revisions? If so, can I find them on your website? Thank you!

  12. I saw a video on your website where one of you used a little pot. I think that it was orange. I can’t find that video. I wanted to know what time and temp for doughs in pots. Also, I was trying to remember if you used parchment paper in the pot. I have tried the paper, but it adds an ugly wrinkle to the bottom edges of the bread. Do you still have the video so I can watch how it is done? Thank you!

    1. P: DOesn’t have a video, but the pot is orange: http://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven

      We usually use parchment, but you don’t have to. I often use just cornmeal, but then you have to carefully pick it up and drop it into preheated pot w/o burning yourself– it’s a bit more difficult than using the parchment as a sling. Then I have a YouTube video, but the pan is blue, at http://www.youtube.com/watch?v=wrrvcxLEo78&feature=g-all-u

  13. I have your first book and am having a blast baking breads. I want to make the master recipe from the healthy cookbook and have two quick questions: (1) Is it OK to use King Arthur Premium 100% Whole Wheat Flour and (2) does it work to bake 2 – one pound loaves at a time – how much longer should they bake?

    1. Hi Diane,

      We love this whole wheat flour and it works great in our recipes.

      You can bake two loaves at once, as long as you have plenty of space on the baking stone to allow them to rise. You may not need any additional time, but go by the color of the crust, it should look like the bread on the cover of the book.

      Thanks, Zoë

  14. I just made your gluten free Boule yesterday –
    (I’m celiac) It is fantastic- I want to make 4 buns out of the 1lb boule (for burgers)- how would I adapt the baking time?
    500 degrees for 10 minutes instead of 20, and 7 minutes at 450 uncovered???

    1. Suzan: You can do smaller versions of full loaves at higher temps, yes. I would guess 500 might be too high with all that egg in the recipe. 475? Not sure what you mean by uncovered– you won’t be doing these buns in a cast-iron. I would guess you’ll need about 15 to 20 min.

  15. The recipe calls for baking the bread covered, then uncovered in a dutch oven.
    So you suggest uncovered in 1 shot at 475 for 15 minutes? I would still preheat the dutch oven and then put the rolls in?

    1. Suzan: Oh, you’re using the web version of the recipe! Wouldn’t do rolls that way, they’re all going to grow together into a single loaf. Stick with the approach in the book.

  16. I wrote a note on the recipe when I got it on line that if the crusty boule was good I would buy the book- and i most certainly will ( even though the gluten free section is small). Hopefully the version in the book will tell me the best way to make buns from this recipe.
    Thank you for being so prompt in your responses

  17. Hi,

    I am living in France and I want to know if measures are in cups or in grams ? Will there be many conversion to do ?
    I would like to get your Healthy Bread book but I would like to know if you explain how to do pizzas and other pastries or is it only in your first book ? Do we miss a lot by not having the first book ?

    Thanks and congratulations ! Your work revolutionized my (and so many) family meals !

    1. Hi Kouki,

      We do have a British version of our book that has grams: http://artisanbreadinfive.com/2011/01/06/five-minute-bread-british-version-of-our-1st-book-on-sale-today-in-the-u-k-one-of-the-top-50-ways-to-feel-good-this-year

      We do have a chart in the beginning of Healthy Bread in 5 that gives the weight equivalents for the various ingredients. That book has a couple of whole grain pizzas, but we go into much more detail in our Pizza book.

      The pizza book has each recipe in ounces and grams.

      Thanks, Zoë

  18. Love your bread and have made several batches, but I can’t get the risen dough onto the pizza stone without it becoming deflated and misshapen. It sticks to the parchment regardless of cornmeal on it. I have just given up and put parchment paper on the stone. What am I doing wrong?

    1. Hi Linda,

      You are supposed to slide the loaf on the parchment into the oven onto the hot stone, then you can easily peel it off after it is baked.

      Thanks, Zoë

  19. I just purchased your Healthy Bread in Five book last week, and love what I have tried so far! However, today I tried the Gluten-Free Brioche and I’ve not noticed any rising…it’s been on the counter, loosely covered, for about an hour and I’ve not seen any difference in volume. It is a much lumpier and wetter dough than I expected, though.

    The whole wheat Master recipe I made on Monday just about doubled in size. Is this normal for gluten free breads? I’m not sure how I’ll manage to get 3 1 1/2 loaves out of what I have right now.

    Any help or advice you can give would be much appreciated! Thanks so much,


    1. Meredith: Wait the full two hours before you admit defeat. If the water was cooler than usual, all bets are off– could take many hours.

      Doubling is good (for wheat breads); generally don’t see quite so much with GF.

      1. Thanks for your help! The recipe in the book didn’t call for any water (except in the egg wash for pre-baking), but I’ll keep waiting. After the two hours at room temp, I planned to move it to the fridge…the wheat dough didn’t rise much after being stored in the refrigerator, though, so I’m guessing it will be about the same for the gluten free.

        I appreciate your quick response!

      2. Hi Meredith,

        Jeff meant to say milk, not water. If the milk was cold it could take longer. This dough is very wet and doesn’t resemble the wheat doughs at all, but it should rise. Give it a little extra time and let us know if it does rise.

        Thanks, Zoë

  20. It rose! 🙂 I got to thinking about it and decided that it probably did have to do with the cold milk. I let it rise for 6 hours instead of two and saw about a 50% increase in volume.

    Thanks for your help!


  21. Made my first batch of dough yesterday, having a friend over for dinner tonite, made a flat bread this afternoon, ate the whole thing, need to make another one for tonite!!! Thanks for a great book!!!

    Also, thanks for the link above for the Cambro containers – I’m going to try and get a square one that fits in the fridge easier. Yes, I know I won’t be able to mix the dough in it, but I think I will like the square container in the fridge much better.

    1. Hi Daria,

      We have spelt recipes in our Healthy Bread in Five Minutes a Day book. As you may know spelt has less gluten structure so you need to use more of it if you are substituting for regular wheat flour or the dough will come out much too wet. I am assuming your husband is sensitive to gluten, so you will want to eliminate the vital wheat gluten and just keep adding more spelt until you have the right consistency. This will require some trial and error, so perhaps start with a half batch. You will also want to watch our videos to see the consistency you’ll be going for.

      Thanks, Zoë

  22. I’m looking for gluten free bread recipes. Which of your books offers them? I am gluten intolerant and three of my children have ADHD and one also has Asperger’s syndrome so I’m hoping to find a more affordable way to keep them on on the gluten free diet as well. They currently eat lunch at school and I want to be able to make items they can pack in their lunches and keep them completely gluten free.

    1. Cassi: Only Healthy Bread in 5, and Artisan Pizza/Flatbread in 5 have them. Keep in mind that only a small minority of the recipes are GF, but you can definitely get a repertoire going from those two.

  23. hi, this sounds amazing and i cant wait to try it. just one question i only have regular yeast. is this adaptable to using regular instead of rapid rise?

    1. Hi Kathy,

      You can use any kind of yeast you have, it doesn’t seem to make a difference in dough that is stored. Just be sure it has not expired and it will work just fine.

      Thanks, Zoë

  24. Thank you for posting the basic recipe online. I made a batch on Tuesday when my best friend was visiting. We LOVE brie cheese and fresh bread. I made one round loaf and put the rest in the fridge. OMG! This bread was so good we at it all and so we made another loaf and slathered sesame seeds on top. Drooling just talking about it. We ate two loaves of bread, all of the brie, a stick of butter and drank a whole bottle of well-aged port in one night. Best girls’ night EVER! Thank you!

    My grandson is GF so I have ordered Healthy in Five to try out the GF recipes. Right now we buy Pamela’s bread mix and it’s okay, but I’m betting the farm yours is way better!

    I am so excited about how simple and easy and delicious this bread is that I’m telling everyone that will listen to me to buy your books and start baking their own bread. Starting quite a rage here!

    Thank you again!

    1. Hi Connie,

      Your girls’ night sounds like perfection!

      We have some videos and posts for the g-f baking. It is just as easy as our other recipes, but a new way of handling the dough.

      Thanks, Zoë

  25. I have high blood pressure, high colesterol, and diabeties. I have had to give up bread(my most favorite food) Is your healthy bread something I could include in my diet?

    1. Hi Carolyn,

      Our breads are still high in carbohydrates, even though they are whole grain. If your doctor has recommended avoiding carbs, then these breads wouldn’t fit.

      Thanks, Zoë

  26. I first learned of your breads / book on Garden Fork and absolutely LOVE your book. Thanks so much for allowing it tp be on their show (on Roku). I have since shared it with co-workers and friends & family…sll of them are also enjoying it. You guys make it so much easier on me for our family gatherings and meals. Keep up the good work 🙂

  27. Hi, I don’t know where to ask this question, so sorry if this is not the right spot. I have your original book AB in 5 and have enjoyed making a few boules so far. But I am having an issue with the breads sticking to my stone. I use a lot of corn meal, but it doesn’t seem to help. My stone has ridges in it, is that part of the problem? This is the stone I have.

    Also, I haven’t read the whole book yet, what page has a good recipe for pizza dough?



    1. Laura: Ridges may well be the problem but it may get better as the stone “seasons” and darkens–stuff is filling in the pores when that happens. But the other issue may be that this is one of those stone brands that tell you not to preheat the stone. Generally, we aren’t crazy a bout those because the crust doesn’t come out so well on a cold stone, and more to the point, I think the dough surface is more likely to stick, as you’ve seen. You could contradict the manufacturer’s instructions, but they’ll say it will crack– and they’re probably right. If you do this, I can’t vouch for the durability.

  28. I just purchased the yeast to make the Artisan bread and am not sure it is the right yeast. Will rapid rise bread machine yeast work as well as active? I don’t want to attempt the recipe until I know for sure.

    Thanks so much……….


  29. I have AB in 5. I’ve tried both your white and wheat bread as well as a similar recipe I found on the web. I found that when making all three recipes, the bread gave a vinegar-y smell in the kitchen as it baked – both when baked right after making as well as letting it sit in the fridge for 1-6 days. The bread also has a similar acrid taste to it (almost as if it were a sourdough bread), even after it has cooled. I am baking it in a loaf pan, as I prefer that shape. I don’t experience this when I make bread multi-rise type bread. Any thoughts as to why I’m getting this smell/taste?

    1. well, our stuff is going for a sourdough complexity. If you want less of that, first thing to try is the FAQ tab above and click on “Low yeast version…” Also, vent your container so that things can evaporate better.

      Finally, a free-form loaf may be preferable for you– allows things to evaporate from the loaf–the aromas that aren’t to your liking.

  30. I am an old vetern bread maker. I have been baking bread since the age of 14,and am now 60. SO, I know bread!I have made everything from Naan to potato bread and back again. I was looking at your recipes, and enjoying them.:D But, have a comment to add. One of the things I have found in recent history is that my bread is more crumbly when baked. So, upon trying different flour, I discovered what I believe to be the cause. I ceased to use All-purpose flour, and went to flour labeled Bread flour.It has a higher protein content, and makes better gluten. My sage advise is: if you are making bread use Bread flour.I love it. My usual brand if interested is; Gold Medal. But King Arthur makes a Great Bread Flour,as do several others.Happy Kneading!!!:D

    1. We just wanted to start with what we knew they already had at home… See our FAQs page and click on Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?

  31. Hello,

    I am on my fourth batch of the “No-knead Crusty White Bread” recipe on King Arthur Flour’s website. I am wondering if I could double the batch in one conatiner? This would mean using 4 pounds of flour and 6 cups of water.

    I am enjoying the bread, but I love giving it away to family and friends as well. Thank you for making my weekend kitchen cozy. 🙂

  32. I made the bread in five minutes a day basic recipe. I used 5 1/2 cups king arthur whole wheat flour and 1 cup all purpose flour and 1 cup king arthur white whole wheat four. (Out of all purpose)
    I blended the flour, salt, vital wheat gluten, and yeast and added the 4 cups of water. The dough was not a wet dough at all. In fact I was not able to blend it all together. I actually had to add 1 cup of water to get the type of dough you discussed. I am sure I measured correctly and actually this is the second time I have tried the recipe. The bread tasted good the first time but did not rise very much. I am letting the dough rest now but am just wondering if you can think of anything else I am doing wrong that I have to add so much water. I took this recipe but I have ordered your book too!

    1. Hi Mary,

      The white whole wheat behaves just like regular whole wheat and they can be swapped. replacing all-purpose flour with white whole wheat will result in a dough that is too dry. If you are also using king arthur whole wheat, which is higher in protein than most brands, this too will result in a drier dough. All of these flours are wonderful, but it may mean that you will have to add more water, just as you did. Watching our videos may be helpful to see what the consistency of the dough should look like.

      Thanks, Zoë

  33. I love your breads. They are pretty and delicious. I think I have the “custard crumb” thing down. I made the 100% Whole Wheat Sandwich Bread today. Is is delicious but it did not rise even in the oven. It came only 1/2 way up the side of the bread pan. What did I do?? Thank you.

    1. Was it over-dense, or did you get decent hole structure? The 100% WW in our first book is a pretty dense bread, if you want something lighter the 100% loaves in Healthy Bread in Five http://bit.ly/3wYSSN might be more to you liking. See sample recipe at http://artisanbreadinfive.com/?p=1984 Basically, vital wheat gluten makes the difference, see our FAQ (tab above) and click on “Whole Grain Flours and Vital Wheat Gluten…”

  34. Thank you so much for helping me look like a bread making genius…..love both books and have adapted several recipes on my own.

  35. I have noticed that a few people have had trouble with stones breaking. If you go to a potery supply store and buy a kiln shelf, to fit your oven, this will not happen! Expensive, but good for 2000 degrees, I have been using one for 10 years(in my oven) I am a fused glass artist, and use a kiln, the idea of using one just occurred to me one day.

  36. I just found your site and I’m intrigued by what I’ve read so far. I’m curious if you plan make your books available in Kindle format soon.

  37. Hi Jeff and Zoe,
    I have attempted to make 2 types of bread from your healthy bread 2009 edition. The first was the 10 grain bread and the second was Betsy’s seeded oat bread (p. 111, 147). I have followed the directions exactly, but both times, my refrigerated dough has a very fermented taste. I know this may be desirable to some people, but I can hardly stand it! The dough tastes wonderful when baked fresh, but if I put it in the fridge (in a loosely lidded container like the one you show in your videos) it smells and tastes fermented. I tried remaking the dough several times, with similar results. The dough is denser than what I see in your videos. Am I doing something wrong?
    Thanks for your help!

    1. Hi Janelle,

      You can try a few things to decrease the fermentation:

      1. Decrease the amount of yeast by half (this will require a longer initial rise time, maybe double the time)


      2. Use cool water to mix the dough (this will require a longer initial rise time, maybe double the time)


      3. Freeze the dough after the first rise, which will retard the fermentation process.

      If you decrease the yeast and use cool water, it can take up to 8 hours for the dough to rise. The quickest fix is to freeze the dough.

      Thanks, Zoë

  38. Hi Breado’s Zoe and Jeff

    When will Kindle editions of “Hbin5” and “Flatbread and Pizza in 5” be available???

    I keep checking Amazon but only your first book is listed and I have been able to get that in Kindle edition OK.
    I bought a hard copy of “Artisan bread in five minutes a day” in 2010 after using the web recipe as trial for a while. I now have bought all books in hard copy and also given some as gifts.
    my question is prompted particularly because we travel for many months in outback Australia (where I love to cook in a Dutch oven over campfire) and the kindle edition of the other books would help with my space and weight issues when travelling. I love adapting where necessary to suit conditions and available utensils ;-).
    Kind regards
    Joanella Redhatter

  39. I’m intrigued (confused?) by the fact that the basic recipes have no sugar or honey to “feed the yeast” – something I have always been told was essential to yeast bread rising. Yet rise it does in these recipes! Can you shed some light on how the yeast can produce the necessary gas without any food?

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