Contact

Arrange interviews, print media, or television, please contact our publicist John Karle at john.karle@stmartins.com.

Questions about using adapted versions of our recipes or other material on your website or in a publication, please click here for more information.

Advertising opportunities with BreadIn5, just post into any of the “Comments” fields.

Answering readers’ questions: Click on Ask a Question

Speaking engagement and teaching schedules through Macmillan Speakers Bureau:

Jeff Hertzberg through Macmillan Speakers

Zoe Francois through Macmillan Speakers

To arrange a speaking engagement or a baking class with the Authors, please contact:

speakers@macmillan.com

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YouTube Channel http://YouTube.com/BreadIn5

Post pictures:  join the Flickr group at http://www.flickr.com/groups/artisanbreadinfive/ and upload your pictures there.  Then copy the picture’s link into any of our “Comments” fields and they can be viewed by everyone.

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1,742 thoughts on “Contact

  1. Hi! Love your recipes and have been making bread every single day. If I were to bake ten loaves at a time, do you have a recommended length and temperature? Thanks so much!

  2. Congratulations on your book Gluten Free Bread in Five Minutes a Day, I’m trying to make bread of this type, on page 64 I used instant yeast, 1%, is that correct?
    Thanks for your reply.

  3. Hello,

    I bought your Gluten Free Artisan Bread book and am making wonderful breads. My favorite so far after making the basic recipe is the 100% whole grain with buckwheat. I so appreciate your guidance in making these tasty breads; they are definitely better than anything store bought. One quick question, I always make the loaf version rather than the boule because I love open faced sandwiches. The initial loaf recipe calls for 2 pounds of dough and I’ve continued to use that amount for the whole grain breads. It makes a great loaf. Is that the right amount?

    Thanks for writing such a great book!

    1. Kay:

      Sure– but the question is whether you’re satisfied with the size of the slices–too small? Use more? Too large? Use less.

  4. Hello: What measurements (Tablespoons, teaspoons etc.) do I use in your bread recipes to substitute Instant Yeast for Active Dry Yeast? I have been using your Master recipe and now I need to substitute Active Dry Yeast to Instant Yeast. I love your recipes and your book (the newest version). Will try Pita bread today. Help! Thank you. Linda

  5. I purchased your “The New Artisan Bread in Five Minutes a Day” about a month ago. WOW do I love this book. For years I used my Mother’s bread recipe – which was great – but this book is fabulous. I can’t believe how simple bread making has become. I just took a loaf out of the oven. Man CAN live on bread alone. Thank you for working so hard on these recipes.

  6. Hello!
    I just made my first artisan bread (the original boule) in a handmade clay pot by Miriams Earthen Cookware. She is the only one in the US to make these pots herself and they are perfect for bread! You can also make multiple other things in them and use on stove or in oven. I thought I’d connect you together because the combination of your simple delicious recipe and the clay cookware made the bread amazing. I’m not selling anything haha, just wanted to connect two great ideas together! I’m going to send your link to her as well.

    P.S I’m doing this for a food project in schools called the Happiness of Food. It fits right in!

    Thank you!

    1. Hi Annie,

      This sounds fantastic, so glad you are enjoying all the bread. The cloche sounds like a great way to bake. We use clay pots to bake our bread a lot too.

      Cheers, Zoë

  7. Hi! My sister and I are having a pizza party on Saturday(6/9) for 10 people. I have both books artisan bread and the artisan pizza and flatbread. I was wondering if I could cook the pizzas blind on one side ahead of time,( say that afternoon) to save time and not have to quickly top them ON the grill? Basically par-bake . Will it ruin the texture ? My husband usually mans the grill so it would’ve easier if I had them prepped ready when he pulls off 2 finished ones etc. Thank you

    1. Hi Sarah,

      You can partake the crusts or even roll them out and freeze the disks. Either way works, you’ll just have to give it a try and see how you like the finished pizzas.

      Have fun! Zoë

  8. Hi,

    I am enjoying your books and have made several batches of dough. Are your books translated in Dutch? My mother would love to give it a try but has trouble with the English.
    Looking forward to your reply.

    1. Hi Thelma,

      I am so thrilled you are enjoying the bread. So far we don’t have a Dutch publisher, but hope someday we will.

      Cheers, Zoe

  9. hello from Canada.., Thank you so much for putting together The New Artisan Bread in five minutes a day.. I actually tried your bread recipe awhile back .. and continued to bake the same bread recipe.. Then I thought I would borrow the book from our library .. well fell in love with all the recipe , I really had no choice but to buy it.., I don’t usually buy cook/baking books ..But I have to admit yours was to good not to buy. Looking forward to trying some of the other recipes. I do have one question, my whole wheat bread is a little on the heavy side , anything I can do to make it not as dense. Thanks and good luck with your newest holiday book I will have to wait until it get to my library to take a peek LOL.

    1. Thanks for the kind words! Canadian flours tend to have a little more protein than their US counterparts (with which we test). That means they absorb more water, and as a result, sometimes the dough can be a little drier than our intention, which leads to a heavier result. If that’s the issue, it’ll be addressed by increasing the water a little. Maybe 2 tablespoons?

    2. Hi Mary, I’m in Canada too and use Robin Hood Best for Bread Multigrain flour – I use 2 cups of it with 4.5 cups of unbleached all purpose flour (PC no name, which is Robin Hood flour also). This combination makes a nice light loaf (depending on the length for the rise.) The other ingredients are 2 2/3 cups water, 1 tbsp each of yeast, salt, sugar and olive oil.

      When I started making the Bread in 5 recipes, I kept the dough in a container in the fridge but now I bake both loaves right away, slice and freeze the bread. I find that the dough rises better if I don’t refrigerate it.

      Be sure to try the pizza dough … it’s really good!

      1. Glad our recipes are working for you, Susan. I like seeing how everyone adapts this stuff to their own needs. It’s all very forgiving.

  10. I have a healthy and happy gluten free sourdough starter. I have been unable to blend it with your recipe for gluten free Master recipe Boule, which I love. The sourdough base is Sorghum, brown rice and buckwheat. Do you have a recipe recommendation for gluten free sourdough?
    When I have tried to blend the starter into the Boule it comes out flat and raw in the middle.

    1. We haven’t experimented with a sourdough approach to GF, because we feared the result you’ve experienced. The compromise might be to use yeast, in addition to sourdough starter, so you’d get the flavor, but the rise would come from commercial yeast. GF is denser in the first place, and sourdough levain has less rising power, so this would have been my guess.

  11. I recently purchased a loaf of Schar multigrain gluten free bread. It was quite good and one of the reasons I purchased it was the package said NON GMO on the side.
    does that mean the soy is non GMO as well as other ingredients??
    Very important to know. Thank you

    1. Not familiar with that–but please note, we use this website to answer questions about our book series, not bread in general, whether wheat or gluten-free.

  12. Hello,
    Can I start with telling you how much I LOVE the gluten free artisan bread book and all the delicious recipes in it?! I bought the book a few years ago but something stopped me from actually trying out, but now I’m hooked!

    I am a Celiac, amateur cook and photographer and I started to share my recipes on Facebook and my website years ago and recently Instagram (www.pur-nutrish.com) and I was wondering if I could share some of the recipes? Kind regards, Carin de Kruijf

    1. Hi Carin,

      I am so thrilled that you are enjoying all of the bread you are baking! Thank you so much for asking. We have several recipes here on the website and prefer that you link to those, instead of republishing them on another site.

      Enjoy and thank you for the lovely note! Zoë

  13. I love your method of making lovely bread, much like what I grew up eating in Germany.
    I have offered to make 120 rolls for a wedding in May and I’d like to know how many rolls a bucket of dough makes in general so that I can figure out how many batches to make in all.

    1. Hi Holly,

      What a great contribution to the wedding! How many rolls will depend on the size you make. It looks like you are making the Master Recipe, which makes 3 pounds 12 ounces (1700g) of dough, so you can just divide that by the size of the buns you want.

      Enjoy! Zoë

  14. I am wondering if you have ever considered replacing your ‘Ask Question’ link with a forum that authors and followers can reply and interact in? I have participated and moderated a few forums which can become excellent resources for questions as well as sharing tips and feedback on a subject (in this case bread and GF bread). The neat point of a forum is that it can be categorized into sections – dough, ingredients, equipment, success and challenges, etc.. Doing that allows one to find and read previous questions/comments as well as feedback additional information.

    I have never set up a WordPress forum, but I do know that is an option as I have participated on a few which were within the WordPress program. Yes, there would have to be moderators – initially authors? – but on any decent active forum I’ve been a part of, upstanding members usually volunteer to assist in those duties.

    A forum really could help increase participation and encouragement of usage of your excellent ‘5 min. ‘ method.

    Suncerely – Katcha

    1. Hi Katcha,

      Thank you for the suggestion. Forums really can be a good resource for people and we have considered it. It’s good to know that you’d find it helpful.

      Thanks, Zoe

      1. Zoe if you would like to discuss forum potentials further, feel free to contact me and I can share what insights I have. – Katcha

  15. ……we have considered it. But…??

    Hello Zoe,

    I think it’s a wonderful idea! I would be thrilled!

    Best wishes,
    Susi

  16. Hi, I love your method! I mainly make the classic boule and the pizza crust from the classic recipe. I’m wondering if it is possible to make the Challah or Brioche with a ghee instead of butter? There is a dairy allergy in my house, and while he cannot have butter, he can have ghee. Or would another fat work in its place? Thank you so much for considering this.

    1. Hi Jocelyn,

      I am certain it will work with the challah, since that dough can be made with oil or butter and has less fat in it. The dough may be slightly stiffer after refrigerating, but just very slightly.

      Enjoy! Zoë

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