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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3,789 thoughts on “FAQs

  1. I love your Cornell Bread recipe and baked it several times. It was a success, but I have a lot of vegan friends and they can’t try it because of milk powder used in a recipe. Can it be substituted? Can I use soy milk instead of water and omit milk powder?

    1. Yes, but you may need to decrease the water a bit; I’m not sure whether that milk powder absorbs much–but it may.

  2. I recently purchased a Emile Henry Bread Cloche….can I bake the Master recipe in there ? I tried it and the top did not brown…are there any tips for using the dough in the bread cloche….thank you

    1. Well, I haven’t tried that, and I don’t own one. No one’s written in to talk about it, you may find information on the web about baking other homemade bread doughs in an air fryer.

  3. Greetings, I have a 6 qt glass bowl. Is a beeswax cloth cover with a corner left open sufficient for refrigerator storage? My preference is to avoid plastic and silicone. Your recommendations please would be appreciated. Thank you.

    1. Hi Jeanne,

      You can use the wax cloth and don’t need to leave a corner left open. The wax cloth won’t form an airtight seal.

      Enjoy, Zoë

  4. I just found Zoë Bakes on Magnolia channel and made my first batch of dough. What about dinner rolls? Are there recipes for rolls?

  5. I tried your Rosemary Crescent Rolls in your New Artisian Bread in 5 Minutes a Day (pg 91) but used the Light Whole Wheat Bread recipe (pg 131). The Crescents had an almost burnt brown crust but was hard as a rock inside. Is the recipes in Chapter 5 only with the Master Recipe on pg 53?

    Do to a stroke last year my doctor has me on a DASH diet and I’m trying to convert to wheat but I hate the taste so I’m trying to slowly convert until it doesn’t bother me as much. The Wheat Bred recipe was so good as a “peasant” loaf that even my husband enjoyed it. Did I bake too long or was the oven to hot or a combination of factors come into play?

    1. Hi Laura,

      It sounds like you just baked it a bit too long. You can also try tenting the pan with foil to keep them from drying out as they bake.

      Thanks, Zoë

  6. I have been making whole grain breads, no all-purpose flour at all- for over 30 years. I usually just make loaf for loaf as needed. But I really to love your method though, and as it is just the two of us, the smaller loaves I can make fresh daily or even meal-for-meal is just so wonderful. So, I am just getting back into using your books and principles after 10 years away from them.

    I DO have a question though – is it possible to take a lump from this dough, and use it to start a sourdough starter style dough? I don’t want to make the actual liquid starter. The recipes say to only keep the dough 10-14 days in the fridge – is there a health reason for this? I understand the principles of the dough itself not lasting longer because of the yeast becoming what I always called “tired.”

    I am working on an experiment for my ministry that would mimic a story in scriptures. 😉 <3

    Thank you for your time, have a great day!

    1. Hi Judith,

      The dough taken from a previous batch won’t have the strength on its own to create the rise you need. You will either need to add more yeast or a sourdough starter.

      You don’t want to keep dough longer than we suggest if it has anything more than flour, yeast, salt and water, otherwise it may not be safe to eat after a time.

      Thanks, Zoë

  7. 1. About how long do you “mix” using a stand mixer? Use a dough hook? Use a paddle?
    2. Can I proof in the oven. In savannah we have such varying humidity. If I proof in the oven, is it still 2 hours?
    3. I’m using the New Artisan Bread in Five light wheat recipe on page 131

    1. Hi Pam,

      You can use either the dough hook or paddle and mix until everything is combined. The exact time will depend on your machine and which attachment you choose.

      You can proof the dough in the oven, but you don’t want the heat on, but can leave the light on to warm the environment. The humidity is generally a good thing for rising dough. If your oven has a proof setting then it will probably go faster than just leaving it at room temperature.

      Thanks, Zoë

  8. I am working from the book “The Best Artisan Bread in Five Minutes a Day.” My question is …. when using a 6L Cambro to mix my dough, why is it not rising up as far as I see in all your videos? Also when I pull some out to bake it feels a little more like a stiff rather than a “stretchy” wet dough. My kitchen is on the cooler side how does that effect the rise?

    1. Hi Klip,

      Are you making the master recipe? The temperature of the kitchen and water will make a difference in how fast the dough will rise. If you are starting with cooler water and the kitchen is cool, the yeast will take longer to rise. You can set the bucket in the oven with just the light on to create a warmer environment. Using warm, but not hot water will also make it go faster.

      What king of flour (brand) are you using?

      Thanks, Zoë

      1. I AM making the master recipe and weighing all ingredients and taking temp on water so it is lukewarm. I am using Gold Medal AP unbleached flour.

  9. Why is there no adjustment based on rapid rise vs typical dry active yeast? Peter Reinhart in The Bread Baker’s Apprentice makes a clear distinction and gives a formula to convert amount. You need less rapid rise vs typical dry active he says. I see where you offer conversion for cake yeast but I was a bit surprised and confused.

    1. Hi Joshua,

      Given our long storage, we have found that all the types of yeast are equally effective.

      Thanks, Zoë

  10. I have tried the Master Recipe from my book “The best Artisan bread in 5 minutes a Day,” and the rise on my dough (I weigh ALL ingredients on my scale) in a 6 Liter Cambro only rises to the 4L mark. I even leave it on the counter for a longer period of time then prescribed and I cannot get the rise on it like i see on you videos. Why would that be?

    1. The more important question is, how does the bread come out when you bake it? Are you getting a good rise? Is the finished bread dense, without hole structure? Our method always has the doe shrinking back, and it may depend on when you’re looking at it. Also, consider using a couple tablespoons more water. It sounds like your dough is a little dry.

  11. I made the dough last week and the dough was not stretchy, it completely pulled apart. I have made it a dozen times before and never had that happen. I was at our beach house and the only think I can think of is I used different flour (white lilly) or my flour had gone bad. What is your professional opinion?

    1. Hi Suzi,

      White Lily is typically a very low protein flour, used for biscuits and pastry and not recommended for yeasted bread. If this is a different product, please give me more information, but that may be the issue.

      Thanks, Zoë

  12. My portable oven only heats to 400 (tested with oven therm) yet dial reads 450. Is there any workaround? Longer time? Thanks.

    1. Right, longer bake time is your only option. That said the cross might be on the fix side, still going to be good… Another option would be to make flat breads which aren’t quite as finicky and where are you don’t expect a crisp crust

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