FAQs

FAQs (Frequently Asked Questions)

We’ve enjoyed answering reader questions on our blog since 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 there, click on any “Comments” field adjoining a “post” here on the website (doesn’t have to be related to the content underneath). Tell us which book you’re working from, and which recipe and page number, and ask your question. We’ll answer, right under your question (or maybe a few below), within a day or so. Please understand that we can’t write back directly to you–we’ve had tens of thousands of questions here on the site, and we want other readers to benefit from the conversation. 

And please understand that our publisher would disown us if we put all our full-detail recipes here on the website or in the comment responses.  If we did, there’d really be little reason for anyone to buy our books.  This site is mainly a way of reaching out to our readers, and supporting them as they work on recipes that appear in our published books.

If the list of FAQs below doesn’t get you the answer you need, try our Search Bar. On the Home Page, it’s right over our pictures. In narrower displays, it sometimes appears right underneath our orange BreadIn5 logo. Type in the bread style, ingredient, or technique that you’re interested in, and the search engine will show you all the similar posts we’ve ever done on it, with recipes and answers to many questions.

  1. BreadIn5.com is reader-supported. When you buy through links on our site, we earn an affiliate commission.
  2. Comments policies: I posted a comment to this site but it hasn’t appeared. What happened? Can I put up links to other sites?
  3. Contest and Giveaway Rules
  4. Convection oven: Any adjustment needed?
  5. Dense or gummy crumb: What am I doing wrong?
  6. Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?
  7. Freezing the dough: Can I do it?
  8. Fresh-ground grains: can I use them with this method?
  9. Gluten-Free Frequently Asked Questions (GF FAQs)
  10. Gray color on my dough: Is there something wrong? Is it mold?
  11. High-altitude baking: How do I adjust the recipes for high-altitude?
  12. Incorporating dried fruit, nuts, or herbs into stored dough: How do I do it?
  13. Larger loaves: What adjustments are needed?
  14. Left the dough on the counter overnight! Can I still use it?
  15. Measuring flour by volume: How we measured when we tested the recipes (scoop-and-sweep)
  16. 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
  17. Nutrition content: How can I calculate it?
  18. Photographs: Can I post pictures to this website?
  19. Privacy Policy
  20. Refrigerator rise trick: The formed loaves or rolls rise overnight and are ready for the oven the next day
  21. Rising: My shaped loaves don’t seem to rise much before it’s time for the oven.  What am I doing wrong?
  22. Salt: Can I decrease the amount of salt in the recipes?  How do I adjust for different kinds of salt?
  23. Sourdough starter: Can I use it with this method?
  24. Steam alternatives: How do I create a steam environment for a great crust when my oven doesn’t trap steam well?
  25. Stone broke! What did I do wrong?
  26. Storing bread: What’s the best way to do it?
  27. Traditional recipes: How can they be converted to the ABin5 method?
  28. Underbaked! My loaf didn’t bake through to the center.  What am I doing wrong?
  29. Web use: Can I use your recipes on my own website, in my class, or in a publication?
  30. Weighing ingredients instead of using cup measures: How do you do it?
  31. Whole grain flours and vital wheat gluten: How do you use them?
  32. Whole grain flours and doughs without vital wheat gluten: How do those work?
  33. Yeast: Can it be decreased in the recipes?
  34. Health questions that we’ve received over the years

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3,719 thoughts on “FAQs

  1. Sorry – I am making the No Knead Master Recipe originally found on the Red Star Yeast site. I used Platinum Yeast which is AMAZING. But clearly I did something wrong for all of the proofing “poof” to deflate after I used the first 1-pound loaf of dough. Also the dough didn’t rise at all after the fridge. Maybe I used it when it was too cold?

    1. That’s normal for our method. The question is whether you’re still getting oven spring and a good result when you bake the loaves.

      1. By the time my loaf browns, it is hard as a rock! So hard that my son put it in a giant sling shot and shot it out into the woods behind our place for the critters to eat. I followed the recipe!????

      2. Hi Leslie,

        Well, that sounds like fun, but not super tasty! 😉

        Which recipe are you using and tell me a bit about your oven and set up in the oven? Gas oven or electric? Baking stone or Dutch oven to bake it on? Do you have an oven thermometer? Any details will help.

        Thanks, Zoë

    1. You can unsubscribe by just clicking on the link in what is sent to you. Scroll all the way to the bottom of the email and you’ll see the word “Unsubscribe.” Click on that, and follow the instructions. Unfortunately the way that is set up, we can’t unsubscribe you from our end, you have to do it on your own.

  2. Can I bake your breads on a Silpat mat with a 500F warning? I don’t like the mess of cornmeal or the waste of parchment paper … but I love your breads. (Except the rye … I have epic fails with that)

    1. Karl, you can use the silpat to whatever temperature it’s rated for. The bottom crust won’t be quite as crisp, but the results are still excellent.

  3. I can’t find in your book how to reheat fully baked bread the following day after baking. Can you enlighten me please?

    1. Hi Judy,

      Are you wanted to serve the bread warm? You can just stick it in 325°F oven for about 5-10 minutes, depending on the size and shape. We generally recommend eating bread that has cooled, so it isn’t gummy on the inside.

      Thanks, Zoë

  4. Are u able to tell me the difference in taste between a brioche cinnamon bun & a regular cinnamon bun? (I googled it but can’t get an answer). Thx

    1. Hi Susy,

      I think the brioche cinnamon buns are a bit richer since the dough has eggs it in and probably more butter than most “regular” cinnamon buns.

      Thanks, Zoë

  5. Missed the Yeast! added later, will it be an issue? So… I just mixed up a batch of dough, but as I was setting it aside to sit for 2 hours, I realized the yeast I measured out was still in my measuring container. I then mixed it into the already mixed dough. Is this going to be a problem? The fact that it wasn’t added to the liquid first, but mixed in after the liquid / dry ingredients were all mixed together?

  6. I want to make a 2-pound loaf after refrigerating the dough overnight and use a dutch oven. Can you tell me how long it should rise after it is out of the refrigerator and how long to bake with the lid on then how long with it off? Thank you! Sandy

    1. Hi Sandy,

      Here are directions for a 2-pound loaf. You can bake it in a dutch oven as well. You can let it rest on the counter for about an hour after refrigerator rise.

      Thanks, Zoë

  7. Can you use the master recipe from The New Artisan Bread book to make empanadas? How long do you need to bake for?

    1. Hi Rosa,

      Empanada dough is not typically a yeast dough, but you can certainly shape them similarly using our dough. The baking will be determined by size, thickness and filling.

      Thanks, Zoë

  8. I made your master recipe from the book and have made three loaves. The dough did the rise okay and I refridgerated it for three days. I was careful when shaping it and slashing it, and I still got thin, dense loaves. What else can I try?

  9. When rising the dough on the counter for 2 hours does it double in size or grow bigger? My dough didn’t seem to rise at all.

    1. Hi Marlene,

      The temperature of the water and room can make a big impact on how quickly your dough will rise. If either of those are cool, then it can take several hours to rise. The dough will eventually double in size. If it never rises, then you may want to check your yeast.

      Thansk, Zoë

  10. I love your method that I learned from your book a friend gave to me. I’ve used it to make the whole wheat sandwich bread in the book several times. The taste is very good but the baked bread does not come out of the oven the height of normal sandwich bread and is below the rim of the loaf pan.

    What do I need to do different?

    Thanks

  11. I forgot to leave the dough out for two hours before I put it in the refrigerator. Will this make a huge difference.?

    1. Hi Juanita,

      The yeast will slow way down when it is cold, so it will take a very long time to rise. If it hasn’t risen much, you will want to take it out of the refrigerator and let the dough come to room temperature and rise a bit. Then basically start the process over. If it seems to have risen, then just proceed to making and baking loaves.

      Thanks, Zoë

  12. For the Ultimate Tender Neapolitan Crust with 00 flour- do I use chilled dough or should I let it go to room temperature after the 3 hour chill? Can I chill it for 24 hours (or longer) like the all-purpose flour version?

    1. Hi Cassie,

      You can use it chilled, but if it resists rolling, you may need to let it rest until it rolls out. Yes, you can chill it the same as the other dough.

      Thanks, Zoë

  13. What are your thoughts about substituting instant yeast for active dry yeast in basic bread recipes? Will it work well to substitute them one-for-one? (If not, what amounts do you suggest?) If you do substitute, does it make a more flavorful bread to dissolve the instant yeast in water before adding it to your recipe? Thank you.

  14. Fridge space. We often find that we run out of space and there’s no room for the bread container. Can we transfer the dough to large ziplock or smaller bags so we use the space more efficiently?

    1. You can definitely transfer into smaller containers but I’d avoid plastic bags. It’s kind of dough will stick to them terribly.

  15. Thanks for this great recipe! I have tried it and I have two questions I can’t find the answer for:

    1) when I wanted to make my second bread of the master dough I made 5 days before, the dough was very cold and wet and difficult to shape. Should I let the dough get to room temperature before shaping it?

    2) is it possible/okay to transfer the master dough to a smaller bucket when I have used part of it after refrigerating or will that harm the dough?

    Thanks in advance!

  16. I’ve been using the master recipe for a few years, and I always make half the amount. I’ve only had success with baguettes, and on top of that the first one of the batch is the only normal- sized one. The round loaf or subsequent baguette batches are always very small and oddly shaped. What am I doing wrong?

    1. Which of our “Master” recipes are you working from, from which of our books, and what page number? Our books have many different “Masters.”

  17. do you hae a recipe for English Muffins? It seems this would be a good dough for them??
    Thanks.

  18. I just made two artisan loaves in the oven and forgot to add the steam. I plan to take these to a neighbor this morning so don’t know how this affected the texture inside. They did not rise as much but hope that when sliced the bread is done and edible. I haven’t seen any other posts on anyone forgetting to add the water for the steam.

    1. Hi Jilletta,

      The steam will improve the rise during baking and it creates a shiny crust once it is baked. The interior should still be great, as long as it was baked long enough.

      Enjoy, Zoë

  19. My bread loaves crack horizontally while baking which creates unsightly bulges and gaps. I can send a photo. What causes this?

    1. Hi Cathy,

      Let the shaped loaf rest 30 minutes longer before baking and be sure the slashes in the top are 1/2″-deep.

      Thanks, Zoë

  20. I don’t mean to sound negative but your website has a few problems. One is it’s slow. I’m not a fast typer but apparently I’m too fast for this site.
    Another problem I’m having is printing recipes. On other sites all you have to do is press the obvious “print” button at the top of each recipe, the recipe is formatted & printed. It takes less than 30 seconds. On your site, there is no “print” button. I scrolled & scrolled & finally at bottom of the recipe is a “share” followed by very tiny icons. One, I guess is a printer. I pressed it but nothing happened. I thought maybe the lag time after each pressed button was perhaps a longer lag. I pressed it again & a print screen opened & closed. It shouldn’t be this difficult. If you don’t believe me, go to other websites & see how easy it is to print a recipe. PLEASE check out other sites because I would like to keep looking at what you have but if I can’t print recipes, why bother.

    1. Hi Cherie,

      Thank you for your input, we will take a look at this and see what we can do.

      Enjoy all the bread! Zoë

  21. Help. I bought our original book about 10 years ago when friends were bonkers for it. I gave the method and try and it just didn’t work – the dough didn’t rise much and the bread was very dense,

    I just found the book and tried again. Made the dough in a bucket, slightly more than half (Canadian) all purpose flour and the rest bread flour. Again, initial rise, which I left for well over 2 hours, didn’t get above 3 quarts. After 2 days in the fridge, it was the same. Nonetheless, I grabbed a graprefruit worth and cloaked as instructed. Very little rise in 90 minutes. When I cut the top, it was gummy and didn’t leave a clean cut. Straight on the hot stone, water into pan, baked for about 50 minutes til nicely brown. Loaf is still quite small, so no spring. It’s cooling now.
    Clearly the problem is me, though I’ve made bread quite successfully in the past.

  22. Do you have a list of recipes that can be made from each of the master dough recipes? I have The New Artisan Bread in Five Minutes a Day book and want to make up 3 or 4 “batches” of dough and would like to have a list of several breads that I can make from each one.

    Thanks

    1. We don’t, but basically, the Master can be used to shape any of the breads in the book except for the challahs and brioche-based ones. It goes with any seeds or add-ins, and will work as free-form boule, batard, focaccia, flatbread, or pizza.

  23. I just baked my first loaf from your recipe book. I love the book and your mission to create easy and tasty gluten-free bread. BUT…I have just learned about the concern over arsenic in rice. And rice products. How are you dealing with this? I would love to see another book or more recipes for bread without rice flour. I know you spent lots of time to get to where you are today with your five minutes a day cookbooks but this arsenic thing sounds like a real problem for those on a gluten-free diet who may be consuming most of their bread and cracker items from rice flour.

    1. My most recent outreach to the folks at Bob’s Red Mill yielded a response that they source their rice from California, not from the American South, which is where, they claim, most of the arsenic was used in this country. When I went to the Bob’s site today, their white rice flour page states that it’s sourced from California, but their brown rice flour site doesn’t say anything about crop’s origin. I don’t know what to make of this, and more to the point, I can’t independently confirm the claim about California origin versus other states. And we didn’t have luck eliminating rice from our stored-dough GF stuff. You can see the swaps we were good with (on page 61). As you know, the US FDA hasn’t raised a health issue about this, but if you’re worried about arsenic, your only option would be to try to proportionally increase the other flours in our mixture, consider swapping in something else for at least part of the rice, adjust the water as needed, and see if you can succeed where we didn’t. If you’re willing to setting for thin flatbreads, you may find it easier–these don’t have to rise, really, and sometimes that was the problem in our experiments.

  24. I was recently back in Minneapolis for a vacation and purchased Kowalski’s multigrain loaf. It’s delicious and I’d love to replicate it. I’m wondering if your healthy bread book had something like it.

    Ingredients:Unbleached unbrominated wheat flour, (which apparently is wheat flour malted barley flour), whole wheat flour, flax seeds, cornmeal, oats, honey, cracked wheat, rye meal, sunflower seeds, wheat bran, salt, yeast

    1. Hi Michelle,

      I will have to get a loaf and try it, but it sounds a bit like “Betsy’s seeded bread” in our New Healthy Bread book.

      Thanks, Zoë

  25. Hi,
    I have Crohn’s Disease and am now gluten-free. I saw your suggestion for altitude baking – switching flours to one with more gluten. I live in Santa Fe, NM and the altitude here is 7,200′. What do I need to do to bake gluten-free with success? I just got the book called “Gluten-Free Artisan Break in Five Minutes a Day”. Thanks for your help!

    Karen

    1. Have you baked anything yet and found it didn’t rise well? We really don’t have much experience or feedback from GF readers who are baking at high altitude. And the only testing we ever did was at Denver, a much lower altitude than yours, using wheat-based doughs. That altitude has no particular effect. The more consistent effect seems to come in at much higher altitude, although the exact cut off, we can’t say.

  26. I left my home ground whole wheat flour out on the counter in a freezer bag for approx. 2 weeks. It doesn’t smell rancid, no smell at all. I know the nutritional value is low, but is it harmful to eat the bread?

  27. I’ve previously had great success with your method. I’m not sure what I did wrong this time, but the bread has come out too dark, very solid and hardly risen at all. Haven’t had that problem before – any suggestions?

    1. Hi Carol,

      What recipe are you using and were there any changes in the ingredients used since the last time you baked the bread? Any details may help figure out what changed.

      Thanks, Zoë

  28. Can you just bake the bread on parchment paper or will it affect the bottom crust? Is it better to not bake on parchment paper?

    1. Parchment is a great non-stick option, though you do get a slightly less crisp crust than when you bake directly on a hot stone. Really simplifies clean up though.

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