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I just made my first batch of both Boule dough and whole wheat dough last week (AB in 5). The loaves I cooked were amazing. I left about half the Boule dough and most of the Whole wheat dough in glass containers covered with plastic wrap in the refrigerator and went out of town for 6 days. When I came back last night both batches of dough were grey and stiff on top. Although the dough was only 10 days old and the book states it can stay in the fridge for two weeks,I was hesitant to use it. Any thoughts about what happened? Is the dough still usable?
Hi Angels4kids,
Here is a post that may explain what is going on, its all quite normal for dough that has gone untouched for that long: http://www.artisanbreadinfive.com/2010/01/26/gray-color-on-my-dough-is-there-something-wrong
Thanks, Zoë
Dear sirs,
If you consider this I would like to developt this project with you.
You have changed my life
Thank you very much for your effords and writing your amazing books.
May I ask you, if it is possible to make a iphone/android application with recipes with US and European measurement, bakers percentage, changing size of recipes etc application? You may put a lot of things inside: Just imagine.
You may podcast and videocast by itunes applications. By doing this you can be watched over millions by means of itunes and Apple TV.
As I am baking yours and Reinhart’s published recipes I am familiar with this concept.
I have already developted a nutritive recipe for my family.
You know, person must do a business that feel love
If not, no problem, just let me know I want install it first
Thank you very much
Best wishes
Tarkan Bulan
Well, maybe someday we’ll do an app– on hold for now. Thanks!
Hi Dr Hertzberg,Your and Zoe’s book is wonderful.The bulk prep of the dough is brilliant.Recently, speaking to a registered Dietician,I was amazed at the sodium content in breads.I am a very compulsive label reader.I noticed that sea salt differs in sodium content comapared to mined salts per 1/4 teaspoon.Sodium content can range from 280 mg to over 500mg per 1/4 tsp.I have taken salt, put it in a coffee blender and obtain a very fine granular powdered salt.By cutting down on the salt volume, for example by half, HOW will this effect a baking recipes ?
2nd Question: I use 9- 6×6 inch plain unglazed brown roof tiles( 49 cents at Home Depot) in my Webber grill, heated up to 550 degrees F and my Pita bread comes out great.Can I use these tiles in my oven instead of a pizza stone ?
I found that parchment paper on the Pizza paddle really allows the raw dough to slide of te paddle with ease and better than using corn meal.
Any Recipes for Matzah?
Chag Sameach
Mike A
Mike: fine salt takes less by volume, but the weight is what should stay constant (sea salt has other things in it other than sodium chloride, as you note, so technically there’s less sodium per gram (or teaspoon).
Maybe start weighing your salt with an accurate scale? Or just stick with one product and decrease the volume until you find it not salty enough; see our FAQ on this (above); click on Salt: Can I decrease the amount of shttp://www.artisanbreadinfive.com/wp-admin/edit-comments.php#comments-formalt in the recipes? How do I adjust for different kinds of salt?
I don’t think it’s worth it to grind down coarse salt…
I would like to know if it is advisable to replace the 2 tablesppons of molasses in your pumpernickel bread recipe with the same amount of sorghum.
Would this hinder the result? Do you know of any other breads I can make with sorghum? Thank you!
assume you mean sorghum syrup– that should be fine. Can swap for honey, molasses, other sweeteners in our recipes, or even for sugar if you adjust the other liquids downward slightly.
I made the oatmeal bread, pg. 94-95 in ABi5, today. The crust is browned and the loaf cooked through, but the air pockets are so big toward the top of the loaf that when cut it separates into two pieces. The top part of the slice barely holds together. It tastes delicious, but is very messy.
What have I done wrong?
Two things to try: 1. do a better job “gluten-cloaking,” see our video on that on our youtube channel youtube.com/breadin5. or even a letter-fold technique, which we go through in our 2nd book (or here at http://www.artisanbreadinfive.com/2008/02/22/how-to-form-the-pan-depi-wheat-stalk-bread).
…or 2. Try a longer resting time, up to 2 hours. Maybe do both of those.
Dear Dr Hertzberg,
I want to know how to double, halving or changing your recipes? Just mathematical or other tricks are necessary to know.
Do you have btw, a kind of bakers percentage calculated recipe lists?
I have purchased your pizza book by means of Kobo. It is an other fantastic work.
Thank you very much
help. doing a wood burning pizza oven party for easter first time. decided to use your 4 cup cake flour 4cup king arthurs unbleached all purpose recipe. added 3.25 cups as you indicated. dough slightly dry. other recipes for neopolitan dough describe 62-65% hydration. your recipe figures out to about 40% am I missing something here…? thanks. love your brioche and all american style recipes
“Baker’s Percentage” for water, often called the “hydration,” is an odd calculation– it’s the ratio of the weight (not volume) of water to the weight of flour. Rather than report the ratio, Baker’s Percentage just reports it as a percentage. For that recipe, you use 26 ounces of water, and a total of 36 ounces of flour, for a hydration of 26/36, or 72%, which is typical for our doughs. Cake flours vary, and if the dough seems too dry, go ahead and increase the water a bit. More on calculating Baker’s Percentage at http://www.kingarthurflour.com/professional/bakers-percentage.html
I got your pizza book for Christmas and LOVE it. I just got your Healthy Bread in Five and made my first master recipe. It tastes great but didn’t rise as much as I expected. When I make whole wheat bread in the bread maker I usually add a splash of lemon juice to help it rise a bit extra. Would that work with your recipes too? Or would it be problem as it is in the refrigerator for days?
Thanks very much for your wonderful books.
Susie: Shouldn’t be a problem, I think the ascorbic acid or vitamin C causes the effect you mention.
I have a question.
We follow a traditional foods regiment and before we eat any wheat or grains they grain must be soaked overnight in whey, or kefir or yogurt.
I was wondering if the natural enzymes in the whey or yogurt would ‘fight’ with the natural enzymes in the yeast.
If not, do you think I could I simply substitute 1 cup of the water for 1 cup of whey or kefir to make the bread following the rest of your recipe exactly as you have stated it?
Hi J.L.
You can use whey as part of the liquid in your dough. I have done this with great results with the whey from my homemade yogurt.
Thanks, Zoë
Thank you so much. How much (1 cup?)should I use, for the standard recipe?
JL: One cup’s a great start. Assuming there’s not all that much solid in there, you probably won’t need any other adjustment. If that works, could inch it up. If consistency changes, may have to adjust total quantity of liquid.
Hi Zoe & Jeff,
Do you ever have bread recipe contests? Because I’ve come up with a wonderful California mini bagette with a sourdough tang that my husband & I believe is a winner!
Vicki
Haven’t in a while— we’ve only done it once. It’s food for thought…
Hi Jeff and Zoe,
I love your bread!
unfortunately my husband now is not allowed to eat wheat but can eat spelt flower. Do you have any idea if you method works with spelt flower as well? Can you help or should I be the first person to test this?
Best regards
JJ
Hi!
I was talking your flour, of course!!
Spring is getting to me…
xxx
Spelt is low in gluten, but we use it in a couple of recipes in our second book Healthy Bread in Five Minutes a Day (http://bit.ly/3wYSSN). That book has a 100% whole grain recipe that allows you to swap in spelt for whole wheat (the recipe’s called 100% Whole Wheat Bread, Plain and Simple). Be aware that there’s more variability in spelt products than we like, so readers have sometimes had to decrease the water in that recipe when they make the switch. Also have a spelt pizza dough in our Pizza book at http://amzn.to/eo10NJ
The HBin5 book calls for vital wheat gluten, the pizza book doesn’t… If your husband’s problem with wheat is the gluten, then use the Pizza book’s recipe, you can use it for bread or for pizza. That’s actually what I’d do, because the vital wheat gluten product is “distilled” from regular wheat, which he’s avoiding.
Thanks very much for the speedy reply.
I have now prepared a 100% spelt dough and will let you know how it turns out.
JJ
My copy of A B in 5 m a d does not have any baking directions for Olive Oil Dough on page 134. No temp, no times, no anything. I looked in my new H B in 5 m a d and could not find it there either. What are the 0n baking day directions? Thanks.
yep, that’s because it’s meant to be used in other recipes: any of our pizzas, or basically, as a boule or flatbread– search the book. Or just bake it exactly like the basic boule of chapter 5 in either book
I have just been told that I am highly allergic to yeast and eggs, Is there a yeast substitute that I can use so that I can start making my own Artisan breads?
Hi Doreen,
Are you allergic to all yeasts or just commercial yeast? If it is just commercial yeast, you can create a starter by collecting wild yeasts, that occur naturally on grapes. There are several ways to collect them and it is something to experiment with. Once you create a natural starter, that can be used to make our breads: http://www.artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes
If you are allergic to all yeasts, even the wild ones, then you will want to stick to quick breads.
Good luck! Zoë
I very recently saw a Julia Childs baking show on PBS TV (KLRN TV locally in San Antonio TX) where in the guest who is a baker showed her how to make a sour dough starter using some flour, water, and the “wild yeast” found in the air; yes there is an abundance of yeast spores in the air all of the time. Anyway see if you can find it by researching your local public broadcasting tv station. The whole process from start to finish was quite simple and probably would be the answer to your dilemma.
Hi Don,
Was it Nancy Silverton? She also has a great book on creating natural sour starters.
Thanks, Zoë
No Zoe, The person was of Spanish or Hispanic descent and definitely male.
Ah, maybe Joe Ortiz? Another great baker, also with a book on creating a starter. Both methods are simple, but time consuming.
Have fun and once you have the starter made, you can create our breads with it.
Zoë
Some of your receipes ( Limpa) calls for rye flour. I live in Puerto Rico and rye flour is not available , what can I use for substitution – whole wheat?
Hi Mech,
Yes, you could substitute whole wheat, but it will change the flavor a bit.
Thanks, Zoë
I live in Los Angeles would like to start making Brioche need a formula for around a 150 loaves at a time appreciate your help
Thanks
Ron P.
Just moved to Holland and the only “oven” I have is a magnetron (combination microwave and oven). Can I still make bread? How to get moisture in? Should I buy a toaster oven to make ABin5? Help!!
Hi Diane,
Is there a brand name, I couldn’t find any information for the oven you have. I’ve never tried baking in an oven/microwave, so I don’t have any first hand knowledge.
Thanks, Zoë
It’s a Sharp R-963. It’s a microwave and convection oven with an additional grill function. I’ve been looking into toaster and halogen ovens because making anything in it makes me nervous. Everything I cooked in the last 2 months has been on the stove. I’m running out of ideas.
Hi Diane,
I have to say, I share your bewilderment, I’m just not sure how you’d bake bread in there? Maybe other readers who have tried it will chime in?
I know the toaster oven works for smaller loaves, so if that is an option, then that may be your best bet.
Cheers, Zoë
I am immensely impressed with this concept, and greatly appreciate all the development work, trials and troubleshooting that were utilized to result in a semingly simple but foolproof method. I also really appreciate the website posts, because alot of information can be gleaned about specific variatons. I tried using a bran enriched version of the olive oil dough in ABi5mD to which I also added a very small amount of sourdough starter – 2 Tbsp.. A resulting discoloration around the bran flakes, a noticeable darkening spreading into the lighter dough, and also a grayish surface layer on the dough gave me some concerns… but the bread cooked and tasted fine. I’m just wondering if this is somehow typical if you add sourdough, if it might be typical with the olive oil combination, or what? I didn’t have any of this with the master recipe, I did scrape down the bucket and remix to enhance the sourdough notes mentioned, but wanted to add in a bit extra sourdouh flavor. Any comments would be very appreciated, and I want you both to know that I think this endeavor of yours is going to end up being a cultural revolution of staggering proportions. Many, many kudos & thanks!!!
Hi Jan,
I’ve found this to be cause more by air coming into contact with the dough, so perhaps you need to just lay the cover on a tiny bit more, but still not snapped on. Here is a post about the discoloring, which is natural and won’t hurt the bread at all: http://www.artisanbreadinfive.com/2010/01/26/gray-color-on-my-dough-is-there-something-wrong
Thanks, Zoë
Hi Jeff and Zoe,
I really enjoyed your book on healthy baking and the reason I am writing is to make a comment. The next logical step for your next baking book should be baking with sprouted flours. All the larger companies (King Arthur and Arrowhead Mills) and some smaller new companies are now making sprouted wheat flour.
I have been making my own sprouted flours for a few months and it really has made me feel so much more healthy. I have used your method with my flour and it worked how fine, with just a small amount of tweaking. Not perfection yet, but I am working on it.
Thank you,
Janet
I recently started making my own ricotta cheese. Can I use the leftover whey as a replacement for some of the water in your whole wheat recipes?
I just read your article on rye and pump braid in the kitchenaid professional. I bought one and it sounds like plane taking off/. THe company did not have any comments. Can you tell me if yours is loud when running
My original kitchenaid is 35 yrs old and runds like a dream but it is too small for me. THanks
Sam: It’s definitely louder than a typical hand-mixer, but since it’s my first stand mixer I can’t really say (I have the Pro-600 as well). There’s definitely been some chatter on the web that this mixer is not the quietest. Remember that it has a larger motor than most. If it’s performing fine, I’d say you’re in good shape. If you have any doubts about its performance other than the noise level, just contact the company about exercising your Warrantee rights.
I tripled the master batch and after 12 hours in the cooler I realized it is to wet-can I add more flour to this batch?
Hi Dave,
Yes, you can add more flour to the batch. You will want to let the dough sit to allow the new flour to absorb the excess water.
Thanks, Zoë
I am thoroughly enjoying the gluten free recipes in HB in 5 I since I was confirmed Celiac a year ago. Being from Montreal- a French baguette is the one thing I miss having- crusty on the outside and CHEWY on the inside. Which dough would you recommend for your G-free baguette that might get me close to that wonderful texture?
Suzan, that exact texture is the result of gluten, but we’ve gotten nice results with GF Crusty Boule (page 236). Also see our post on this at http://www.artisanbreadinfive.com/2010/06/01/gluten-free-baguettes-egg-free-and-a-king-arthur-gluten-free-flour-giveaway Egg-free may make it lighter to your taste, a little more like what you remember.
Hi! I baked you Naan bread and it’s delicious! My question is: can I use labane instead of yoghurt?
Thanks!
absolutely, but may (may) have to increase the water a little, if labane is a drier cultured milk product.
I have tried the English Granary-Style bread twice and each time it bakes very heavy and sticky “wet” in the crumb. All ingredients are from King Arthur. Any hints or tips? What am I doing wrong? (2007 copyright)
Check your oven temp with something like http://ow.ly/8CVPU if that’s the problem– if not, just use a little less water next time and that should take care of the problem.
Live the bread and pizza!
One question…I find the bottom of the bread is not brown or crisp/crunchy. I am use a preheat Emile Henry stone. Am I doing something wrong? I also use boiler pain with water but don’t measure it. Too much water?
try a longer preheat, maybe 45 minutes, and check your oven temp w/something like http://ow.ly/8CVPU About a cup of water. Which book are you using, figures in to next steps.
Thanks. Preheated for 45 minutes.,will check oven temp. Using “Artisan Bread in 5 minutes a Day”
So assume the recipe you’re using is mostly white flour (as is the case for most recipes in that particular book), which generally will develop crunch if the oven’s hot enough. The enriched recipes don’t become crunchy, but I’m guessing you’re talking about “lean” doughs. Bet you’re oven’s cool. Also, think about steam alternatives in case your oven doesn’t trap steam well (you never know). See http://www.artisanbreadinfive.com/2010/12/27/three-ways-to-get-steam-into-your-oven-for-a-great-crust-new-video
Hello Jeff and Zoe,
Just made my first loaf using the master recipe from the Healthy Bread book and it was great! I was wondering if I could bake two 1 pound loaves at once and if so would I double the amount of water in the metal broiler tray? Not sure if this question has been covered yet.
Many thanks!
Brenda
Don’t need to increase the amount of water in the tray, but it may take a little extra time to finish twice as much bread in the oven (not all ovens will need the extra time, especially big ones). But you may need to increase baking time about 15% (a guess).
Thanks for your suggestions!
Much appreciated!
Brenda
Hi
I made the Betsy’s seeded bread from ‘Healthy Bread in Five Minute’ but we grind seeds when we put them in bread and cookies. So would I just put 3/4 cups of seeds and then grind OR do I reduce the seeds OR do I need to put less flour equivalent to the ground seeds.
Thanks in advance!
Thanks.
Hmm, not sure since I don’t use ground seeds in this volume. You may need a water or flour adjustment but not sure in which direction, so this will take some experimentation– please let us know what you find.