Ask a Question

If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page, so please start there (we also have a Gluten-Free FAQs page). If you don’t find your answer in the FAQs, you can post baking questions and comments, but please be brief, so we can get to all the questions.  Here’s how: Click on any “Comments/Reply” field at the top of any of our posts (it doesn’t have to be here on “Ask a Question”) and scroll down to the bottom; then enter your question or comment. Tell us which book you’re working from, and which recipe and page number–we need that in order to answer your question. If you enter your e-mail and check off “notify me of follow-up comments by e-mail,” you’ll automatically find out when we respond. We answer all questions ourselves here on the website within 24 hours, often with a reference to a page number in our books where possible.  Please remember that our blog is moderated, so your post may not appear until we’ve read and approved it; this can take 24 hours.  And don’t look for our response in your personal e-mail– come back here to the site, on the page where you posted, to look for our answer.

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2,029 thoughts on “Ask a Question

  1. Toasting the sandwich breads for us results in the burnt outer crust, and not well toasted inner portion. Which breads toast better? We have the “the New artisan…” book

  2. This happened 3 times now. My family LOVES Brioche. When I’m making dough, I don’t smell, but after done with baking, the final product of my brioche smells like alcohol… What did I do wrong? It doesn’t happen all the time. It’s been only 3 times. Please tell me how I can fix this problem! Thank you!!

    • Hi Remi,

      It is the fermentation that happens when the dough is rising. You can cut back on the amount of yeast (if you have our older book it calls for 1 1/2 tablespoons of yeast and you can use 1 tablespoon or even 3/4 Tablespoon). If you are sensitive to the flavor of the fermentation (oddly some people are and some are not sensitive to the alcohol flavor) you should bake the dough within 24 hours or freeze the dough to stop the fermentation.

      Thanks, Zoë

      • I see!! Thank you!! I didn’t know I can cut back on yeast amount!! Is this same as American pizza crust, too (from your pizza book)? After I wrote you, my husband reminded me it happened one time before. So, I can cut back on yeast for pizza crust, too?

      • Hi Remi,

        Yes, you can cut back on the yeast for all of our recipes. It will just take longer for the initial rise, if you cut back significantly.

        Thanks, Zoe

  3. Zoe,

    I have purchased your Crafty’s course and enjoy it a lot. I have a daughter in Minneapolis and wonder if you offer a hands on in classroom class? Thinking about a Xmas present. She bakes a little.


    • Hi Al,

      Thank you for joining the Craftsy class and the lovely note. I don’t have any classes planned for this fall, but once I have any classes or events, I will be sure to post them here.

      Thanks, Zoë

  4. On pg. 271 of The New Artisan Bread in Five Minutes A Day, an 8 1/2 by 4 1/2 non-stick loaf pan is suggested for the GF Sandwich Loaf. Looked everywhere but can’t get that size. Only 8 inch or 6 inch is available. Would glass pans be OK? I assume though the recipe says “press dough into an oval”, a sandwich size slice will be created when done? HELP!!

  5. Is there an email list that I could be notified by? I don’t check ABN5 comments much and would most likely miss any post of an upcoming class.


    • Hi Alfred,

      Such a great question. At the moment there is not, but we are in the process of redesigning the website and that is one of the features we’re working on.

      Thanks! Zoë

  6. Ingredients
    1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
    1-1/2 tablespoons kosher salt
    6-1/2 cups unbleached flour, plus extra for dusting dough

    How to half the recipe?

    • Hi Simon,

      3/4 tablespoons granulated yeast (about 1-1/2 packets)
      3/4 tablespoons kosher salt
      3 1/4 cups unbleached flour, plus extra for dusting dough

      It is much easier to do when baking with weights, but it also works with measuring cups.

      Thanks, Zoë

      • Hi Zoe:
        I found it the other day, I halved the recipe and baked 2 loaves. Nice, crunchy and tasty bread! The only exception is that instead of 35minutes as stated in the recipe. I need to baked with fan (convection oven) and extra 10 minutes to get the golden brown crust. Your recipe is on the Gold Medal AP flour, I found out after visited the product website! Anyway, nice recipe! One more dumb question, baking bread only with bottom heating element ?

      • Hi Simon,

        I’m so glad you found us on the GM bag! I am surprised it took longer with convection to color, usually it goes faster with the fan. You can bake with a bottom heating element. You will have a nice outcome if you have a baking stone and let it preheat for a while, so it is fully to temperature. If your bread takes longer than 35-40 minutes you may want to check the temperature with an oven thermometer.

        Thanks, Zoë

  7. I was looking for a sourdough whole grain bread recipe in your book, but couldn’t find one. Do you have one? I would like it.

    • Hi Drew,

      Yes, you sure can. Depending on the flour, you may need to add more water to the dough. The brioche dough may not need as much extra as the challah, but you may need up to a 1/4 cup more water.

      Thanks, Zoë

  8. I have made your olive oil pizza dough from your pizza book. I have tried to hand stretch the dough but it doesn’t seem strong enough. Other recipes say use 000 flour or bread flour. Have you tried any of these? I use KA unbleached added 1/4 cup extra water not sure I am happy with this. Any thoughts?

    • Hi Adele,

      You can try the dough with the KA flour without the extra water and see if that helps. That flour is quite high in protein, so it should create a nice stretch. I have done it with bread flour and loved the results. You will want to let it rest longer to allow the gluten to relax, so it doesn’t tear when working with it.

      Thanks, Zoë

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