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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!
Which of our books are you working from (which recipe and page number)?
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.
Instant yeast is great, but what do you mean by “1%”?
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!
Sure– but the question is whether you’re satisfied with the size of the slices–too small? Use more? Too large? Use less.
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
Interchangeable–no adjustment needed!
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.
Thanks for the kind words, June–and come back anytime you have questions!
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!
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.
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
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
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.
I am so thrilled you are enjoying the bread. So far we don’t have a Dutch publisher, but hope someday we will.
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.
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?
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!
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.
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.
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.
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
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.
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
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
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.
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.
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
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.
Zoe if you would like to discuss forum potentials further, feel free to contact me and I can share what insights I have. – Katcha
Hi Zoe (& Jeff),
I have created a free forum for GF Artisan Bread. I copied over all the Q&A posts from this site and put them into an organized order (Equipment, Ingredients, Praise/concerns, Recipes, Techniques).
The forum is not ready for release use by your fans as I would like for you (both?) to review it and see if you would like to make changes/additions before its launched.
You will need to contact me (I’m assuming your web site has my email address) so that I can provide you a link and access to the forum ‘as is’.
Best wishes and happy GF bread baking!! – Katcha
Katcha: We intentionally don’t index any of the material on our site, because the site is something we did strictly to assist readers of our books. We don’t intend for any web-based medium to be used as a standalone resource for bread-baking. If our site was indexed, then people could pretty much use it as a substitute for our books, which undermines our attempt to make a living from this work (which is not easy).
Given that, we’d refer you to our copyright page (link address is below), and sincerely and respectfully ask that you don’t publish the forum you’re proposing. Copying material from our site and putting into your own site violates copyright law and raises the hackles of our publisher (Macmillan, one of the largest in the world). Macmillan rather unpredictably goes after copyright violators. But aside from that–please just don’t do it.
I so understand what your concerns are for ‘substituting’ your book with a forum. My intention for such a forum would be to only organize the Q&As into a more reference-able format. It also could allow feedback on the book’s recipes between end users of the book.
I have created the format that you are welcome to look over, but I have not launchded it. I would await your OK before I did that. One of the benefits of such an alternative to your Q&A current link would be that readers could find already asked questions and you wouldn’t have to answer the same question time after time.
Attached for your reference (below email box) is link to proposed forum for you to look at
Thanks for agreeing not to launch the site without our OK. As above, copyright law prohibits your reprinting material from our site, so we can’t agree to it. Thanks again.
Thanks for agreeing not to launch the site without our OK. As above, copyright law prohibits your reprinting material from our site, so we can’t agree to it. Thanks again.
……we have considered it. But…??
I think it’s a wonderful idea! I would be thrilled!
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.
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.
just thought you might want to know that an ad displaying a “Tokyo Smoke Stack” appears on your last post for CrockPot Challah Bread. Wasn’t sure if this was the kind of advertising you wanted on your site.
Thanks. We’re unable to control exactly what gets put into our ad Fields, sorry about that
I wanted to thank you for this, your body of work. The both of you. My first foray into bread making was a disaster for the same reason I couldn’t be a machinist. Acidic skin. I kill yeast. Period no analogy. I’ve put the dough made by myself and my wife under a microscope. We made the same dough. My yeast was dead, hers was active and thriving.
Anyhow, your book inspired me after I saw the article in Mother Earth News, and have been trying to make non-brick bread since.
The two factors which FINALLY made it work for me are your no-knead methods and recipes, and culturing a starter in my own environment, at home.
The bio compatibility, may or may not be a factor, I’m not a physician, or a microbiologist. But once is a chance, twice could be a coincidence, three times is a process that works (with apologies to Ian Fleming).
Can’t explain it, Chris, but if it ain’t broke, don’t fix it!!
During this time of pandemic, I wanted to thank you for your work with this method of baking bread. I have been using your recipes to bake bread every three days. I recently gave a loaf to someone who picked up butter for me when he went to the store. It is so easy to bake and we are enjoying REALLY GOOD BREAD. The only thing that will stop the flow of bread is a shortage of ingredients. Have two back up bags of flour and am awiting delivery of yeast. Have enough til then. Thanks again to making this “stay at home” time easier.
Thanks for the kind words, Mary!
Hi made the Chocolate bread dough and after proofing kept in refrigerator..it was too sticky after refrigerating it for 16hours..made it freeform..after an hour its spreading too much and flat..what’s the reason??? Followed the recipe from the blog
Do you mean this post on our blog?
Chocolate Bread… Yes, chocolate!
That’s meant to be baked in a loaf pan, not as a free-form.
I am enjoying my new Artisan Bread in Five Minutes book. Thank you. I’ve been baking bread at home for a long time, but have not used your technique.
I started with the master recipe but substituted 30% high gluten whole wheat flour and added an additional extra 1/3 cup of flour. Moisture seemed good.
On the initial rise for two hours it grew very well, and without deflating it, I put the tub in the fridge overnight. I decided to make the crusty white loaf recipe. After a brief shaping, careful not to deflate it, I placed it in a standard loaf pan. It probably filled 1/3 or more of the pan as expected.
After a full two hour rise, it only filled 1/2 the pan. Usually my other loaves will crest the top of the pan within two hours in a warmed oven.
I baked it at 450, but it did not spring much and did not crest the top of the pan like your photo on page 79.
I’d appreciate your tips on how to fill the loaves pan with risen bread! Thank you.
David, you’ve made a much drier, less resilient dough than our Master recipe in that book. To get results like what you see in our pictures, and modifying with the flour you’ve added, you’d need more water. 15% more? You’ll need to experiment. The dough needs to look like what’s in this video: https://www.youtube.com/watch?v=bIb8fC9BdWs&t=125s … and once you have the hydration adjusted, fill the pan about 3/4-full.
Thank you Jeff. I thought it seemed moist enough, but it’s nothing like the video you referenced. Maybe I should listen to you and follow the instructions? LOL.
Thank you for your tips.
Sounds good David.
Hello! Can the GF bread be baked in a Dutch oven, as well? Thx!
Yes, it is one of our preferred ways to bake: https://artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule/
I have the baguette pan with perforated holes. Which of your books do I buy to find out how to use it? I have “The New Artisan Bread in 5 Minutes a Day”, so I will probably try it using the instructions for baking in a loaf pan. However, this book has been my constant companion ever since I bought it upon a friend’s recommendation, and I would love a reason to buy another! Thank you for this wonderful experience and amazing bread.
There isn’t a lot to say about those pans, but our impressions of them are on page 26 of the book you already have!
Just wanted to let you know that I love cooking but baking in general was a restricted zone for me. Baking bread? No fly zone. But I tasted a homemade bread that a young friend of mine baked and the whole experience transformed me. I could taste that bread for weeks after having eaten it. But I was still afraid to venture into that arena.
Then my cousin who lives an hour north of me in Ny began baking and eventually I started watching YouTube videos about baking bread and then I decided to take the plunge. I started baking the way I cook. Look at a recipe and then do it my way…guestimation. And I enjoyed it. And then I tried to follow my cousin’s suggestions to be follow the proper method and to be honest, the bread that turned out was so disappointing that I almost lost my desire to bake more bread.
Back to the young friend who baked that incredible sourdough loaf. He had lent me your book but it sat on a shelf in my room for almost a year. It was a little too daunting to read a whole book before I could bake. But I opened it a week ago. And I read page xi (The Secret) and then pages 4–6. That’s it.
Guys, thank you so much. I have truly fallen in love with baking bread. 5 minutes a day. I even made pizza with that dough. And it was fantastic. Oh, I do have to admit, I didn’t follow your recipe exactly. I used the sourdough starter that my cousin gave me and some yeast. But the rest of the ingredients, I pretty much followed tour recipe. I will point everyone who wants to bake, learn to bake, already loves baking, to your wonderful book, Artisan Bread in Five Minutes a Day. (I guess it took me almost a year to open the book because it sounded too easy (good) to be true). Well, guess what? IT IS TRUE!!!
Hi. Thank you so much for this lovely note, we are THRILLED you are baking bread and have fallen in love with baking!
Enjoy all your bread! Zoë
can i use king arthur sir lancelot high gluten flour or hummer high gluten flour for artisan bread recipe
You sure can, you just have to adjust the water. https://artisanbreadinfive.com/2008/02/10/qa-flour-and-water/
I’ve had your book for a few weeks and I’ve just loved everything I’ve tried. At the moment I have a batch of dough for the “Doft American style white bread, P324 , which we just loved. I was wondering if there are other things to make with that dough that you could suggest? There are so many things to make with the master recipe but I was wondering what else I could do with this. I’m am using the New Book.
I looked through many FAQ but didn’t find it.
Thank You ,
That dough is very versatile… use it to make anything in chapter 5!
Thank you !!! I am just in love with the system. I’m buying the book for family and friends.
Have been baking your whole wheat sandwich bread with my whole wheat flour that I grind in my home electric mill for 3-4 yrs and the bread loaves came out great. Then about 1 and a half years ago the bread will not rise any more when I put it in my pans. Using same kind of flour, same bread pans, same yeast, same amt. of honey & salt and water. Now the dough is too runny. I try adding flour but no luck. It won’t raise much in the first rise. and very, very little in the pans no matter how long (2-3 hours) it sits. It then flattens out or worse yet caves in when I put it in the oven to bake. After baking this bread it is dense not soft like it used to come out. We miss having our soft whole wheat sandwich bread.
We have a number of whole wheat sandwich breads.. which of our books are you working from, and what page number is the recipe on? The bottom line though is that if you haven’t changed anything, there’s no way I can come up with an explanation for why everything has changed. The only possibility, could be related to your home ground flour. I’m guessing there’s something different about the moisture level in the weed berries you’re getting, from a different supplier, location, etc.
I have been making gluten-free breads from your G-F bread book since it came out. This month I had to adapt them further for a 3-week low-iodine diet (prior to radioactive iodine treatment). The adaption means no dairy, no egg yolks, no iodized salt, no soy, and several other restrictions.
Your cookbook and recipes are so well done that the cinnamon rolls and challah bread I made are great. I substituted olive oil for butter in the dough, coconut oil for butter mixed with cinnamon, and egg replacer for the eggs.
Yep… generally the fats are pretty flexible… glad it worked for you
Hi Zoe & Jeff! I started using your 1st book again a couple months ago after a long time. I came up with a recipe using two or three in the book. From what I can understand in comparing recipes, as long as I use 3 cups of warm liquid (water,1 cup milk, 1/2 c. maple syrup, etc.), 15 gr yeast, 16 gr kosher salt and any mixture of dry ingredients (white flour, oats, 10 grain cereal, semolina flour) equal to 910 gr, some fat (butter or oil), and sugar, oven 450*f, no steam in clay bread pans…I should be able to make a really good loaf of bread. And it has worked until 2 weeks ago…I started using a 1/2 c melted butter, 1/3 cup (+/-) brown sugar, just milk and water, and my loaves from fresh very wet dough, rise in pans 40 min, have great oven spring but after baking, the top half inch or more under the dome breaks off when slicing. Yesterday I added a finely grated carrot and toasted sesame seeds. What is happening and what do I need to change?
Well, in general, you’re right, but not exactly. Adding different types of flour (compared with the main recipe) will require more (or less…) liquid, depending on the absorptive properties of what you changed. For example, whole wheat or whole-grain rye flour: more liquid. Adding butter, or vegetables that give off liquid when heated: less water. The sugar will make for a more tender loaf, but that doesn’t explain the shearing-off of the dome. If I had to guess, your dough is too wet. Try a modest decrease in water. 2 or 3 ounces? About 50-75 grams?
first thing I love love your books I have all of them lol I was looking at your gluten-free artisan bread recipe its way too expensive to buy that many different flours can I just use king Arthur’s or bobs red mill all purpose gluten free flour blend I’m making 6
You can try it, but we’ve only had success with one commercial brand– Better Batter. See https://artisanbreadinfive.com/2016/08/09/gluten-free-epi-and-a-better-batter-gluten-free-flour-giveaway/ We tested with the two you mentioned and didn’t like the results.
I just wanted to send you a message to tell you how much I enjoy your gluten free artisan bread book! It is easily my favorite cookbook that I have an every recipe I have made in this cookbook is better than the next! Most of my family is gluten free, including my daughter who loves to cook and bake. She has also enjoyed using your book to make fresh breads to have with dinners she makes. Your bread recipes in this cookbook are THE BEST gluten free bread recipes I have ever tried and far, far better than anything you can buy in the store. All that to say — thank you for writing this book for those of us who are gluten free and miss making homemade breads!
Anna, thanks for the kind words–please come back if you have questions about any of the recipes.
Thank you, Jeff! 🙂
I have had your original Artisan Bread in 5 Minutes a day for over 10 years. My issue is that it is either too soupy and I can’t get a gluten-cloaked ball even shaped, so it is a blob on the peel and then it gets all messed up transferring to the stone, or, if I add enough flour (usually a cup to a cup and a half more flour) so it is not soupy and I can actually form a ball (although it still seems to blob on the peel), it is too dense. I am using the original boule recipe and the peasant bread recipe. I have yet to get that perfect loaf that is airy inside. What am I doing wrong?
Are you using an unusual flour (like White Lily, which doesn’t have enough protein). Some Southern US flours are like that. How are you measuring– see my video on that, sounds like measurement is off: http://www.artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method. But the most accurate way is to weigh everything, as in… http://www.artisanbreadinfive.com/2008/10/18/no-knead-whole-grain-baguette-buns-with-extra-sourdough-kick-this-time-weigh-out-the-ingredients. Also see videos on gluten-cloaking: https://www.youtube.com/watch?v=bIb8fC9BdWs&t=125s
… this one may be the same content, but check it: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
Hi Jeff, I usually use King Arthur unbleached AP, Pillsbury unbleached AP, and sometimes the Food Lion store brand unbleached AP. I usually scoop with a smaller scoop then put in the measuring cup and sweep. The original book does not have weights, just the cups and tablespoon measurements. I will look and see if I can find it on this site somewhere.
I will check out your videos and let you know how that goes.
Thanks for answering my questions.
Switch to the scoop and sweep method rather than the spoon and sweep method that you’re using now. What you doing now measures in too little flour
Jeff, I did use the measurements and what a difference! I wish I had known 10 years ago!!! Thank you so much!
Ah, glad there was an easy fix!
I love this method and bread BUT, it is perfect the first day, but the next it doesn’t taste the same and just not that good. Is there something I am doing wrong? It works up beautifully and looks wonderful.
Which of my recipes are you using, from which book and page number?
I was interested in using ancient varieties of wheat incorporating your no-knead recipes and with a little tweaking I was able to produce a very good loaf of bread using einkorn flour. I used 2 parts of einkorn flour to 1 part modern unbleached white flour. I am still playing with the ingredients and my next loaf I will replace the modern flour with emmer flour.
Fantastic, thanks for the feedback!
I tried finding this answer in the FAQ’s, but didn’t see it. Can I use fast rising yeast in the bread recipes in The New Healthy Bread in Five Minutes a Day book?
You sure can, it doesn’t make any difference as to which kind of granulated yeast you use
In the Bread and Butter Pudding recipe its says 1/2 & 1/2 and 12 slices of day old bread. I have Brioche rolls that I made and would like to use those, how many rolls or possibly bread in weight. With the 1/2 & 1/2 could I use cream and mile or cream???
The brioche will work great, just use the same amount that’s called for and they original version of the recipe. If you use half milk and half cream, you’ll have half and half… It’s exactly the same