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Is your original “Artisan Bread in 5 Minutes a Day” available in other languages? Specifically, I’m looking for a French version to give to my French father-in-law whom I taught how to make the basic recipe during a visit. Thanks!
I have looked over this web site but I guess that I must have missed something. How and where can I ask a question?
You can ask a question on any post, including right here.
Was just introduced to this technique. Have the New Artisan Bread…. book from my local library. For the mother recipe, how much water is needed if using all white whole wheat flour? I’d like to avoid AP four. Thanks for this new adventure.
Does your library have our Healthy Bread Book? That is the one that has the whole grain recipes.
thanks, I’ve order the Healthy Breads book. Looking forward to it all.
We now have the Thermador steam convection oven, do you have baking instructions for it? Thanks!
We don’t, but I’m guess all you have to do is use steam in the first 5 to 10 minutes of baking and you’ll have exactly what we do in our books.
I made the No-Knead Artisan Free-Form Loaf from the recipe on the bag of Unbleached Gold Medal flour. Very disappointed that my pizza stone split in half! When I looked up the site for the stone and read through the use instructions I found that stones should NOT be pre-heated (as instructed in the bread recipe) and dough should cover 2/3 of the stone, one loaf certainly does not cover 2/3 of stone.
Most stones don’t behave this way, and we don’t recc stones that can’t tolerate a preheat–more details in the books. Pampered Chef brand stone?
Can your basic recipe bread be baked in a covered pot ie. Like an Emile Henry ??
This is one of our favorite methods of baking the bread. Here are a couple of options:
Dutch oven: https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven
I have the “New” and “Whole Grains” books. I saw the Stollen recipe in Whole Grains but need to make a stollen with white flour. Can I convert the whole-grain stollen or should I start with a dough from “New Artisan?” I’d be grateful for some advice.
You can start with the brioche or challah in the New Artisan book and just add the fruit and flavorings from the whole grain version. It will get you very close.
Happy Holidays, Zoë
Happy Holidays back to you both, Zoë! I’m on it today!
One question: Are the dough volumes the same or similar, so I would use the same quantities of fruit and flavorings?
Yes, they will be very similar!
Never mind my last question…my fingers were quicker than my brain.
I see that the Whole-Wheat Stollen makes 3 (1 1/2-pound) loaves as does the Brioche, so I’ll use that as the base. I’ll scale the fruits, etc. by bakers’ percentage for the first batch and adjust to taste if necessary on the next batches.
For our local charity auctions, I offer Artisan Bread Lesson and Lattes for Three – The auction brochure promises,
“Artisan Bread that’s truly easy!
Lessons and lattes for three – a hands-on lesson in preparing, “Artisan Bread in 5-Minutes a Day,” a ‘no-knead’ bread that you store in your fridge for up to two weeks. The lesson, tasting and baking takes about 1 ½ hours.
I provide Samples of the bread at the auction.
It feels good to offer healthy food and experiences.
Thanks for spreading the word, here is what we ask when folks teach our method: https://artisanbreadinfive.com/2010/01/02/can-i-use-your-recipes-on-my-website-in-my-class-or-in-a-publication
Thanks and enjoy! Zoë
Hi, I love your gluten free recipes and have a 3+ generation bread recipe that I would love to make gluten free and wondered if you work with folks to convert recipes.
In following your master recipe, I find the crust is very hard and thick. Is there any way I can soften it?
We have a Master in each of our books. Which recipe are you working from (which book, page number)?
the recipe for Artisan Free-form gluten free loaf calls for yeast granuals. What is that? I used Red Star Active Dry Yeast in my recipe. The dough never rose at all. The bread tasted fine, but was very dense.
We call for any granulated yeast,and Red Star ADY is fine. What brands of flour are you using, and have you been through the Tips and Techniques chapter in the GF book? Or are you using a GF recipe in one of the other books. If it’s “The New Artisan Bread…” book, check the corrections page for that book at https://artisanbreadinfive.com/2013/10/01/corrections-to-first-printing-of-the-new-artisan-bread-in-five-minutes-a-day-2013
I purchased your new Healthy Bread in Five Minutes a Day from Amazon because it listed a recipe for Pistachio swirled Brioche in the listing of recipes. When I got the book I cannot find this recipe anywhere. Is there another location I can find the recipe? I would really like to make it. Thank you.
Thanks for buying HBin5…
Amazon mis-named the recipe, maybe it’s from an early version. It is a pistachio swirled brioche, but in the book it’s actually called Pistachio Twist, and it appears on page 297. Let us know if you have any trouble assembing it. One mild suggestion: might be a good idea to master our basic method before tackling one of the more complex recipes like this one.
i really enjoyed your class at Linden Hills Co-op. If I would like to make a whole grain version, what recipe in Healthy breads in 5 minutes is as close to the procedure that you showed at the co-op? I want the same ease and versatility.
Thanks for coming to the class, Kathy.
The basic Master recipe, in chapter 5 of Healthy Bread in Five, follows the same method. It’s 70% whole grain. You can do a 100% whole grain version too, in Chapter 6. That book uses added gluten (vital wheat gluten-VWG); if you don’t want to use that, you could try this 50% whole grain recipe on the website: https://artisanbreadinfive.com/2014/09/18/whole-grain-loaves-without-vital-wheat-gluten-and-highlights-from-the-mill-city-bread-festival
You can push to 100% whole grain and no VWG, but it gets dense with storage (I don’t mind it). The VWG prevents that, and many of our tasters preferred it, some didn’t care.
Thanks for the recipes. Is there a reason to avoid Vital Wheat Gluten?
Only if you’re gluten-free… Also, it’s not a cheap ingredient. The VWG result is less dense, and has a higher rise. For some, that’s not so important. If you want a lighter bread, go with the VWG.
With the last name ‘Baker’, I struggled for years to make bread that would rise well and didn’t require arm-wearying kneading and long double rising. In desperation, I even took a bread baking course…failing miserably to create loaves of consistent quality. After retirement in 2007 from the U.S Forest Service, encouraged by my wife and and my interest in food, I began a new full-time career at the Kelseyville,CA HS school kitchen. For my birthday last year,I received a copy of your ‘Artisan Bread in Five Minutes a Day’from my co-workers, and, from the first attempt was able to easily produce delicious bread. What a blessing and a joy! And, it’s fun to experiment, adding different seasonings and ingredients to the basic bread recipes. Thanks for helping me become a better ‘baker’!
What a fantastic story, thank you so much for the note. I’m thrilled that you’re having such great success!
Enjoy all the bread! Zoë
I bought the book. I bought a freestanding thermometer to double-check oven temps. I spent a LOT on ingredients, as I live in a rural area (at 6000 feet) and had to visit at least 3 sources to find ingredients. I followed instructions to the letter, often reading them twice before proceeding. I have made dough from mixture 1 more than once, and have been able to produce only 1 marginally edible product. The rest have become chicken food. No amount of water given seems to work. No baking time as given seems to cook the dough. Do you have any REAL suggestions for how I might find success with “Gluten-Free Artisan Bread”?
First question– were you able to find and use the Bob’s Red Mill products? Reason I ask– because that’s what we tested with. If you had to make substitutions, that would throw off all the water amounts– and this dough is very sensitive to that.
Second: Are you making the egg-free version, or the version with egg whites? Many readers have preferred the egg-white version, and you can see another source on that here on our website, at this post: https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5
Finally, and maybe most importantly, does your dough look like it does in our video, here on this post? https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video
If not, there’s something going on with ingredients, or hydration. I’m guessing that your modest altitude is not the problem, but we did our testing close to sea level. Have you been through the frequently asked questions? –at https://artisanbreadinfive.com/gluten-free-faqs (especially the first one).
I should have asked, what exactly is happening with your loaves? Too dense? Dry? Wet? Bad flavor? Hard?
Without mail ordering I don’t have access to all Red Mill ingredients. Some, yes. Bread was massively dense and uncooked in center, even with adding extra time. No, my dough did not look as soft as yours, even after adding an extra half-cup or more of water. No eggs were involved. Taste was not very good. I will check out video.
Biggest thing though, unfortunately, is the ingredient substitution– we just can’t vouch for other products and I have a feeling that you’re just not going to be happy with the products available to you locally. We had to standardize on something, and the largest national brand made the most sense to us. So, our apologies if the other brands don’t work out in the recipe.
That said, you might be able to adjust the water (more), so that it looks like what we had in the YouTube video (not the video at Craftsy.com, which is concerned with wheat dough). Also, the egg-white version is definitely less dense.
Hello, I made a bread dough calculator for getting the right amount of starter, water, and flour, to reach the final hydration goal of the dough. If you have any suggestions or would like to share it with your readers, please feel free to do so. Here is the link to it: https://chivyleague.com/bread-calculator-using-a-starter-and-getting-the-proper-dough-hydration/
Just a note to thank you for making breading so easy. I used to make all bread products eaten in our home. Stopped doing it regularly,until I saw your recipe on the GM flour bag, have been making it all the time now. I’ve shared it with so many friends who would never dream of making bread & I have several of them baking bread & buying your books. Thanks again!
Thank you for the lovely note, I am so thrilled that you are baking the bread.
Hi Zoë & Jeff,
I’ve been enjoying baking bread since i have your book, no need to go to Bakerei anymore. And i love how easy & good they are. My family love the Brötchen i made 🙂
So, i have a question… i live in Germany and would love to make Dinkel brötchen or Kurbis brötchen. Can i use the master recipe with Dinkelmehl? or is that any other recipe? if so, where can i find the recipe?
Thanks a lot
You are in luck, Jeff has been to Germany and was taken with those rolls, so he did a post about them: https://artisanbreadinfive.com/2013/11/22/the-refrigerator-rise-trick-on-crazy-busy-thanksgiving-morning-fresh-rolls-kurbiskernbrot-from-the-german-alps
Thank you for the quick answer Zoë 🙂
Yes, i’m very lucky indeed. I will make those rolls soon.
And i have one more question, can i use the Brötchen dough (for the old dough) in the Whole grain baguette buns recipe?
Do you mean mix in the old Brotchen dough into a new batch of dough? You really don’t want to do this with anything that has eggs or dairy in it. Not sure if that is what you meant?
I found your recipe on the back of the bag of flour I purchased, followed the link to your website and after watching the short video bought your latest book for my daughter and my daughter-in-law. I have been baking bread the “normal” way for 25+ years so I was skeptical. But two loaves of the basic boule are singing on the cooling rack right now. I am impressed and am sharing your website with all my bread loving friends. Thanks.
Thank you so much for the lovely note, I am so glad you are enjoying all the bread!
I bought the book along with a baker’s stone and thermometer. My stone cracked in half the second loaf that I baked! 🙁
What do you think happened?
Wow, that is strange and unfortunate. What kind of stone was it? The stone may have had a hairline crack to begin with. Where was the stone in relationship to the pan for the steam?
I’m looking for a source for semolina flour for your southern italian bread recipe – would this work? Molino Antimo Semolina Semola Flour its available on Amazon.
Found some additional information on it.
Caputo Semolina Flour 1kg Bag. Remilled Durum-Wheat Semolina flour.
Per 100g: 356kcal, 12.5g of Protein, 73gr of Carbohydrate, and 1.6gr of Fat.
Sure, this should work. Given the variability in the flours for this recipe, you may have to adjust the water amount so that the final dough looks like what you’re getting with our basic recipe.
Posted my followup comment in the wrong place and I think I misunderstood a bit. The original Italian bread recipe calls for a mix of semolina flour and all purpose. This flour seems to be milled closer to all purpose flour than the flour used for pastas.
If I am correct about the consistency of it would I want to still use a mix of it and all purpose or try using just the duram wheat flour? In that case would I probably need to add a bit of water as it’s higher in protein than a semolina/all purpose mix would be?
OK– it’ll be great either way– as 100% semolina, or in a blend with AP. Bottom line, you’ll have to experiment with the hydration as we haven’t used this particular flour…
Thank you for your replies. Yes I just got it in today and it is very much like my King Arthur unbleached all-purpose flour in texture. I split it evenly between the two flours and am looking forward to seeing how it turns out.
On a slightly unrelated note when it comes to outdoor cooking most pellet grills can hold a steady temperature for baking. I get excellent crusts in my pellet grill which is able to hold a rock steady temperature. So far I’ve only used oak pellets but I may try the Italian Savory Blend (oak with Italian dried herbs) or wine barrel pellets mixed in with them soon.
Interesting, we haven’t heard from anyone else about the pellet fuel grills, thanks for the info.
You should go to a dealer and ask them to fire one up…smells just like a wood fire as the cooking pellets are 100% sawdust with no fillers.
The Bob’s Red Mill Semolina Pasta Flour describes theirs as milled to a sandy texture. From the reviews on Amazon I think this flour is much finer, more like all purpose flour. One of the reviewers mentions its closer to 00 flour. Would you say start with less water?
Hmm… sandy texture sounds pretty coarse to me, with slower water absorption. That means it might evolve over the first 12 hrs of storage (in other words, seems too wet, then improves. Not sure how to advise you. But yes, my guess would be less water if it’s like 00.
This is one of my favorite books, even if I have barely scratched the surface of what it provides. Reminds me of some books I had as a young man on auto mechanics. I only overhauled one engine and two transmissions, but reading about how they work and what can be done felt empowering. I don’t bake nearly as often as I wish I would, but I still pull the book out once in a while and read about some breads I’d like to try. Not many cook books are just fun to read. Thanks for writing it!
Have you baked bread with Gold Medal organic flour? I saw it in the grocer for the first time today.
I love your books, we only eat homeade breads thanks to your books.
Have not, but assuming you mean their org all-purpose flour, it should swap perfectly for non-organic AP in our recipes calling for AP flour.
I am looking for a good gluten free “white” sourdough bread recipe. I read with interest in your book about not washing the dough container and just putting in the new dough for a fermented gf bread, but I’m looking for a recipe reminiscent of the san francisco sourdough breads. Thanks
We haven’t tried true sourdough with our GF recipes, but it might work. Since density is the enemy of good GF bread, this might be a challenge since your starter has to be perfectly active to get a great rise without any packaged yeast. Could also try it as a flavoring agent rather than as a primar leavener. See my post on this: https://artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes .
May eventually come out with our own sourdough starter method, but meanwhile lots of web-recipes, just google it…
I am looking at your Slow Cooker GF Bread on FB and would like some information before purchasingl.
As I am in Australia we have totally different names and flours than you do in the USA so would these books be able to be translated to ours???
What are the flours that you are curious about?
Robin Hood has a gluten free flour (in Canada).
Can I use it as is in the gluten free bread in 5 minutes? Is there something missing in it I should know about?
Thanks, I just found out I have to avoid wheat and dairy.
We’ve had mixed results with GF flour blends, so it may take some experimenting. Here is a recipe for GF bread from our book if you want to give it a try. https://artisanbreadinfive.com/2010/10/25/gluten-free-crusty-boule-the-video
I actually have two questions; one has to do with making round dough balls. How? I seem to have problems with getting crevices and scars out of the dough balls. Does it have anything to do with the percent of hydration?
Is their limits to the rages of hydration in bread dough? I generally try 60% but I have seen recipes as low as 50%, which seems to dry and hard to work with. What is the effect of hydration to the baking process?
Which of our recipes are you working with? It will help me answer your questions.
My second question has to do with a German website on bread buns and the portioning them into balls. The translation as best I could referred to using a glass to make the balls. I looked hard for some clarification but failed. I think that it might be referring to rolling out the dough to a desired thickness and then use a glass or similar cutter like a metal or plastic cookie cutter to create a uniform and neat “puck” that might approach a flattened ball.
Have you ever heard of that or a similar method?
Using a glass or biscuit cutter is common with English muffins and some other recipes, so it may work well.
Thanks ,I am working on a hamburger bun with little more tenacity than the typical store-bought bread bun. This may solve a uniformity problem,
Also note–it sounds like you’re working with much drier dough that the ones in our books, so it’s hard to generalize.
I think I found the answer to what I was asking. This page cleared up my basic question:
I think I want a hoagie-type roll that has the appearance of your rustic breads. Is that possible?
How do I buy your new book on Google Play? Even though your website lists all of the books, only the Health one has a price. I want the New Artisan Bread in 5 instead.
Just click through from the link at left, I’m seeing a $14.99 price.
Hi Jeff, when I click the link I see 6 books, however only the Health book has a purchase price, the rest just let me put them on my wishlist. When I search from my phone on the store, only the Health book shows up at all.
Maybe it’s an Australian restriction?
Well, that’s what it sounds like. Hate to say it because they’re not known for customer service, but you’ll have to check with Google.
I’ve been making your bread from the book for quite some time now.I usually make the crusty white sandwich loaf. Question. According to the basic recipe I should get 3 loaves and I only get 1-1/2 loaf. Not sure what I’m doing wrong? I’m filling the loaf pan slightly more then half way full as instructed. Thank you
All depends on exactly how much dough you use. The basic recipe from chapter five makes 3.6 pounds, so if you make a two-pounder, you’ll only get 1-1/2 loaves. Could try a smaller pan– or scale up the recipe, keeping the proportions the same.
This is my first attempt EVER at baking bread. I’m using the NEW version book, but don’t see my questions addressed. I want to use a 4.5 x 8.5 loaf pan. What shoud oven temp be & do I pre-heat my metal pan? How full should that size pan be (1 or 2 pound section of dough)? How long should it bake? Do I use steam with this method and do I slash the loaf top? Thanks a lot.
In “The New Artisan Bread in Five Minutes a Day”: all your questions are addressed in the recipe starting on page 78, in steps 3, 4 and 5. To clarify, you don’t pre-heat the pan.
I don’t mean to be complaining, but I can’t find any reference to “bread bowls” when doing a search and I know that I have posted at least one and there was a reply from you and at least one other reader. I don’t know where to look. Can you please advise?
Sorry for the extra work,
Sorry, can’t remember. But basically, we’ve done very little with this.
Yes, Pampered Chef.
You can see that this is something we’ve heard from other readers using Pampered Chef stones. https://artisanbreadinfive.com/2010/08/24/pizza-stones-which-creates-the-best-crust Here is our review of stones.
I tried to post this yesterday, but it looks like it didn’t go through.
People might try Julia Child’s old trick and use unglazed ceramic tiles fitted into a cookie sheet which has half inch sides. The tiles are available at home centers like Home Depot, and Lowes, and unlike the ceramic “stones”, the tiles are very inexpensive.
It did post, but you’d left it in another conversation over on “Ask a Question.”
Do be extra careful of those tiles. Quite often due to the manufacturing process pockets of air and or water remain trapped within the tile. Ordinarily this would not be a problem, however, when heated to 400-500 degrees they could explode sending bits of ceramic tile flying.
I’ve never had this experience, but it sounds like you have?
First, thanks Zoe for getting this straightened out.
Second,heat the stones once with no bread to be sure they are ok if you are concerned, but like Zoe, I have never heard of this problem. Then, keep the tiles, or any ceramic stone, dry.
Yes, and it is rather startling when it occurs. A definite unwanted Adreline rush.
I’m so happy that you got the Comments notifications working again. The last Comment I received was on February 22. I learn so much from other peoples’ questions. A hearty thank you!
Thanks, that is great to know!
I have been baking breads for nearly a decade as an amateur. I have enjoyed numerous bread authors and will admit that I first thought your book was not for serious bread folk. Having read your newest book, I have become a firm ocnvert. This method is so complete and easy that other recipes adapt readily. Thank you for simplifying the process for those who do not relish spending all day mixing, kneading, and waiting for dough to rise… and the breads are wonderful in taste, texture, and appearance.
Thank you so much for taking the time to send such a lovely note. We are thrilled you gave it a try and are enjoying the breads.
Made the bagels from your gluten free book and they are amazing! Just like real bagels and no boiling. I have a steam oven and I think that makes them even better.
I am so glad you tried the recipe and enjoy the bagels! Thanks for taking the time to let us know.
P.S. Also made the bialys and they were wonderful. Haven’t had a bialy in years. Going to try the ciabatta today.
Zoe,On several crock pot bread making pages its suggests a 1/2 cup of water,using a trivet to keep bread out of water.2nd time around it worked much better.On the next loaf Ill try it without adding water. Bread rose well and was nice and moist,tasty too..Blessings to you both..fhj
Jeff and Zoë, Just in time. Long story very short, “Honey, I just bought a 200 year old bread oven from our next door neighbors, and I’ve never baked a loaf of bread.”
I will start baking bread in the oven this summer and your book has given me uncontainable hope. My only fear as I look ahead is being able to efficiently slide the loafs off the peel and have them keep their shape. The oven is about 2 meters in diameter, stone floor, wood-fired.
If all else fails, use parchment (though I can’t vouch for how it’ll perform at that heat-intensity).
I have been using your method for about a month now and could not be more pleased. The method is fast, easy, and (most importantly) consistently produces fantastic bread. As a bonus, my other recipes (especially my “spent” grain bread) easily convert to this method and produce consistently better bread than befor. Thanks, guys, for making such bread making fun available to all.
Fantastic, thanks for writing…
All I can say is how great your recipes are and how easy they are and so well explained! The only problem I have is that ist is hard to stop eating when I have a fresh loaf out of the oven! I have several of your books, want to thank you both with all my heart on letting us all know how easy it is to make super bread!
Thank you for the lovely note, we are so happy you are enjoying the bread!
I would like to make your gluten free pizza dough but I have corn allergy and I sub cornmeal out for something else please . I have made several recipes from two books for friends and family very big hit
As we say in all the pizza and flatbread recipes in that chapter, just use any dough from the book other than those in Chapter 9 (excluding any that have corn). Most of the book uses dough make with our Flour Mixture #1 or #2, and neither have corn.
Pizzas from chapter 8 will work with pretty much any dough in the book. Swapping things out takes enormous trial and error–the recipes in the book are the product of all that trial and error, and substituting out that much cornmeal in that particular recipe would be very risky.
I had some dough that was on the “older” side (2 weeks) so Indecided to make it in my large cast iron skillet. I placed the dough in a pan that I had just sautéed some garlic and sun dried tomatoes in. I poked holes in the top of the dough and drizzled olive oil over it with kosher salt and fresh cut rosemary. I then heated the cast iron pan slightly, and then placed the skillet on top of a baking stone in the preheated oven. I baked it according to your instructions for a focaccia recipe. YUM!
I think you should experiment with this and put some of those recipes in your “new” book.
This sounds incredible! Thanks for sharing your inspiration!
Yes thanks sounds great
I am writing in response to an article published in the Philadelphia Inquirer, Dec. 29, 2016 in which Zoe and Jeff were seeking suggestions on favorite traditional breads for their upcoming cookbook. Can you provide guidance on where I can submit my ideas?
Best Regards, LeeAnn Shiveley
We have your stuff LeeAnn–we’ll contact you if we end up deciding to use your recipe (we have a lot of recipes that have been submitted).
I am new at your method and want to make one loaf of bread to see which I love the best, how do I reduce your recipe for 1 loaf?
Divide everything by 4…
“Oatmeal Maple Bread” in NABin5 (p.162). Can barley malt syrup be substituted for maple syrup? Same measurement?
Should be about the same–assuming it’s about the same sweetness and thickness. Otherwise you’ll have to adjust a bit.
I have a couple of tips:
After mixing, I divide the dough into 48 ounce Fage yogurt containers. I cut the side of the lid enough to allow for expansion and outgassing of the yeast. I use a kitchen scale to make sure the amout in each container is close. This way, when I’m ready to bake a loaf, it’s already measured, and the containers store more easily in the fridge.
I had one batch where the dough was just too stiff. So I added 1 teaspoon of water to each container. As I thought, the working dough readily took up the added water and was a perfect consistency.
I et the Fage yogurt at Costco.
All great ideas. You don’t have to buy expensive equipment to use our method.
If I want to make a big loaf of bread using the entire batch of dough from your original master recipe how long would I have to cook it in the oven? I would not be using a cloche – just straight on the hot pizza tray using the steaming method.
Which Master Recipe (from which book/page number)?
I just received The New Artisan Bread in 5 Minutes a Day & live in a high altitude area. The Master recipe does not cook all the way through & I am looking for some assistance tweaking the recipes in this book or simply some help in baking the bread. The crust is so delicious, but relocating from the East Coast (where bread is abundant) to the High Country of Arizona, it is very frustrating to not have access to great bread!
have you checked your oven temp? What altitude are you at? WHich receipe fro the book are you talking about?
I’ve been happily baking breads from your Artisan Bread In 5 Minutes a Day book, and was wondering if the instructions for using the sourdough starter for recipes featured in the Healthy Bread in 5 Minutes recipe book, also applies to the Artisan Bread recipes.
Yes, you can use the starter for the basic white Master recipe. It will require more flour to get the consistency, but if you’ve made our master recipe, you will be familiar with the consistency you are going for.
My brioche dough is very lumpy and does not smooth out during baking, even after the egg wash. I thot it was supposed to be smooth and shiney?
Do you have a stand mixer? It may be easier to get the dough smooth if you can work it in a stand mixer. If not, you may just need to use your hands to really make sure the dough is well mixed. Small lumps can be normal, but anything larger than a pea is too big.