FAQs

FAQs (Frequently Asked Questions)

Our best inspirations come from reader questions, and we’ve enjoyed answering them since starting this blog to support our books in 2007.  Click on any of the questions below– these are the ones that seem to be on a lot of bakers’ minds.  If you’re having a problem with one of our recipes, breeze through these FAQs first.

If you can’t find an answer in the FAQs, click on any “Comments” field adjoining a “post” here on the website (doesn’t have to be related to the content underneath).  Please tell us which book you’re working from, and which recipe and page number.

  1. I posted a comment to this site but it hasn’t appeared. What happened?
  2. Contest and Giveaway Rules
  3. Convection oven: Any adjustment needed?
  4. Dense or gummy crumb: What am I doing wrong?
  5. Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?
  6. Freezing the dough: Can I do it?
  7. Fresh-ground grains: can I use them with this method?
  8. Gluten-Free Frequently Asked Questions (GF FAQs)
  9. Gray color on my dough: Is there something wrong?
  10. High-altitude baking: How do I adjust the recipes for high-altitude?
  11. Incorporating dried fruit, nuts, or herbs into stored dough: How do I do it?
  12. Larger loaves: What adjustments are needed?
  13. Left the dough on the counter overnight! Can I still use it?
  14. Measuring flour by volume: How we measured when we tested the recipes (scoop-and-sweep)
  15. Missing instructions and missing recipes: Some of the web-based recipes don’t have everything I need to make the bread, and others are missing from the website altogether
  16. Nutrition content: How can I calculate it?
  17. Photographs: Can I post pictures to this website?
  18. Privacy Policy
  19. Refrigerator rise trick: The formed loaves or rolls rise overnight and are ready for the oven the next day
  20. Rising: My shaped loaves don’t seem to rise much before it’s time for the oven.  What am I doing wrong?
  21. Salt: Can I decrease the amount of salt in the recipes?  How do I adjust for different kinds of salt?
  22. Sourdough starter: Can I use it with this method?
  23. Steam alternatives: How do I create a steam environment for a great crust when my oven doesn’t trap steam well?
  24. Stone broke! What did I do wrong?
  25. Storing bread: What’s the best way to do it?
  26. Traditional recipes: How can they be converted to the ABin5 method?
  27. Underbaked! My loaf didn’t bake through to the center.  What am I doing wrong?
  28. Web use: Can I use your recipes on my own website, in my class, or in a publication?
  29. Weighing ingredients instead of using cup measures: How do you do it?
  30. Whole grain flours and vital wheat gluten: How do you use them?
  31. Whole grain flours and doughs without vital wheat gluten: How do those work?
  32. Yeast: Can it be decreased in the recipes?

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2,949 thoughts on “FAQs

      1. Thank you, Jeff! Happy Holidays, and HUGS to you both. Happy 10 years anniversary. You guys changed my life!!!

  1. I follow the recipe to the letter and my dough initially rises nicely, I cut off a piece, do the cloaking and put it on my paddle, where upon it flattens out and I get a flat oval shape dough and subsequently a flatter loaf, not the nice round shapes one see’s in pictures, What am I doing wrong?

      1. The book is “Artisan Bread in 5 minutes a day “, following the recipe on Page 26 The Master Recipe (Artisan Free-Form Loaf. I tried again same problem after cloaking I put the dough on a pizza paddle it didn’t keep its shape and flattened out to about 1 inch thick .

      2. Three possible answers:
        1. Your flour measurement may be off. Weights are the most accurate, but if using volume (cup-measures) be sure you’re using the scoop-and-sweep method like we tested with.

        2. May not be “gluten-cloaking” adequately.

        3. You may be using a flour with less water-absorbing protein than what we tested with (which was Gold Medal All-Purpose). If the dough’s too wet, it’ll spread sideways. Just decrease the water a bit if this is the likeliest.

        See videos at

        Gluten-cloaking/shaping with Rye Dough from ABin5, wet at 14 days: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
        • Gluten-cloaking/shaping with whole-grain dough: http://www.artisanbreadinfive.com/2010/02/16/new-video-how-to-shape-a-loaf-using-whole-grain-dough
        • The Scoop-And-Sweep Technique: http://www.artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method

  2. I am trying to make the sourdough starter you mentioned and it separates after stirring. I am on the 6th day and not much in the way of bubble activity, and it seems to be very liquid. Is this normal?

    1. Separating is no big deal, but “not much” bubbling is a problem. Is your water highly chlorinated?

      Throw away half, replenish and see if you can boost the bubbling.

      1. I ended up starting over on the sourdough starter and I think I have a batch per your instructions on your website, however, you mention chapter 11 in the book about more tips for using the starter. I have both books and I can’t find chapter 11 anywhere.

  3. I have been baking this bread for a couple of years and loved it so much so I bought everyone of my friends the book. I have since moved to Florida ( I lived in upstate new York ) and have not made a decent loaf yet. My bread comes out of the oven not as brown as it used to but also has a crust that is extremely hard. Can you please help?

    1. Hi Ann,

      3 things come to mind:

      1. Are you using the same flour?
      2. Is your new oven gas, instead of electric?
      3. Is the water particularly hard (does it leave a film of mineral on your cooking pots)?

      Let me know and we can try to figure this out.

      Thanks, Zoë

  4. Out of the lovely The New Healthy Bread in Five Minutes a Day book – which recipe would you direct me to that will make a loaf with an open texture and and a bit of a crunchy feel. I have made several different ones but my husband fusses that the feel is dense. Any suggestions?

    1. Hi Karen,

      The more white flour you use the more open the crumb will be. The trick may be to use the master recipe in the first 24 hours and let it rest a bit longer than normal. If your kitchen is on the cooler side it may need additional time to rest before baking.

      Thanks, Zoë

  5. First batch and I missed the instruction about mixing vital wheat gluten in with the flour. I dropped it into water….is this batch ruined?

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