To arrange interviews, print media, or television, please contact our publicist Nick Small at For questions about using adapted versions of our recipes or other material on your website or in a publication, please click here for more information. And for inquiries about advertising opportunities with BreadIn5, just post into any of the “Comments” fields.

Answering readers’ questions: If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page.  If you don’t find your answer there, you can post baking questions and comments, but please be brief, so we can get to all the questions.  Here’s h0w:  Click on any “Comments” field at the top of any of our “posts” 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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1,484 thoughts on “Contact

  1. Artisan Bread from 2007, Sticky Pecan Caramel Rolls, page 187:
    Would any steps need to change if I wanted to do the prep work at night and then bake them in the morning for a hot breakfast?

    • Hi Jeanette,

      You can set the whole thing up in the pan, cover with plastic and refrigerate until morning. In the morning, uncover the pan and let it rest on the counter while you preheat the oven and then bake. It may take a few extra minutes of baking, but otherwise all is the same.

      Thanks, Zoë

  2. Hi Zoe,
    Congrats about your books. Just received all of them.
    I am excited about your review for baking steel and want to get one, but to deliver it to my country I must pay extra $200 for shipping. Can I just buy a sheet of steel from my country and still do the job? (I am not aware of seasoning). Please help. Thank you so much.
    Kind regards.

    • Hi Pier,

      That is a very good question. I think the success of the steel comes from the thickness. I am not sure if a 1/4-inch thick steel is easy to come by? I think you would “season” steel in the same way you would cast iron.

      Thanks, Zoë

  3. Howdy Pier,
    Just a thought which you too might consider. I have many expat friends living in various central and latin america countries who from time to time have a need for some item which is prohibitively expensive to ship. Their solution is to have a friend who is visiting the states acquire and bring it back with them; provided it isn’t too large and weighty. Perhaps you too have such a friend or friends. You need to find out all of the particulars on the steel of course. Items such as weight, size, and cost. Don

  4. I would like to know if any of the pre-mixed gluten free flours ie KAF or Bob’s Red Mill can be substituted in your gluten free recipes. I have some and prefer not to have to throw it away.

    • Hi Maureen,

      I have tried our recipes with some g-f flour mixes (Namaste) I got from costco and they worked very well. Depending on the flour blend it may very well work. If you try them I’d start with a small batch to make sure.

      Thanks, Zoë

  5. 2 quick questions.
    I’m using artisan bread in 5. On page 89 the recipe for soft dinner rolls calls for use of the master recipe dough. The color photograph of the rolls on an earlier page shows some of the rolls a dark brown color. What dough was used for the darker rolls.

    Also, any recommendations/modifications for some nice hot dog/sausage buns or hamburger buns.

    Love the book!!

  6. I live on a yacht and recently made your basic bread from the first book. It came out great, but the oven temp dropped dramatically when I added the water(from 425 to 325, and took a long time to come back up. I ended up baking the bread for about 40 minutes–it came out great, but after 30 minutes it was pale and soft. Any thoughts?

  7. My whole wheat free form breads (master recipe or others from Healthy Bread book) don’t rise high enough. They taste great, but unless baked in a loaf pan, are pretty flat. Can I add more vital wheat gluten to get more height? Anything else I can do to get healthy artisan breads that don’t look like hockey pucks?

  8. Hi there, I am using your recipes in a small bread operation using local flour in Kingston Ontario. I’m about to purchase a convection oven to increase capacity. Usually I put water in the bottom of the oven to create good crust. A mister is optional on the oven I am looking at. Do you recommend use of a commercial mister oven for your recipes?


    • Hi Tim,

      What a great business! Yes, it can save you a lot of time and guess work to have a built in steam injector. Without it the pro ovens can often result in lackluster crust. If you have an opportunity to give one a test drive I would recommend it. The sales rep will often set you up with a bakery or buisness that has one to talk to or even bake in. These ovens are not cheap and you want to make sure you are getting one that fits your needs.

      Thanks! Zoë

  9. I’m working (or will be) from the “New” Artisan in 5 book. Here’s my problem, which I’ve had for some time. I live in Europe (Switzerland), and so its hard to match the flours. We have a couple types of white flour “Kuchenmehl” and “Weissmehl” Something called “Ruchmehl” which research shows as high-ash flour. And a couple of types of rye flour, and a couple of types of Whole Wheat flour (“bauernmehl” and “Volkornmehl” — see; you can translte approximately to english). On vacation (in spain, mainly) I can purchase “Harina Fuerza” literally strong flour, which is really bread flour — and I get pretty good results with that, but with my “local” flour, its kind of hit or miss, sometimes not getting a good rise, and sometimes the gluten is not strong enough, even with significant kneading. Do you have any recommendations for me ? Thanks in advance!

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