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

Follow us on:

Twitter at http://twitter.com/artisanbreadin5

Facebook at http://facebook.com/BreadIn5

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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1,722 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

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