Contact

To arrange interviews, print media, or television, please contact our publicist Nick Small at nick.small@StMartins.com. 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: Click on Ask a Question

The authors maintain active speaking engagement and teaching schedules through Macmillan Speakers Bureau:

Click for info on Jeff Hertzberg through Macmillan Speakers

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To arrange a speaking engagement or a baking class with the Authors, please contact:

Dana Trocker

Macmillan Speakers

175 Fifth Avenue, Suite 15

New York, NY 10010

646-307-5544

dana.trocker@macmillan.com

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1,572 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

      • We haven’t tested with them, but I’m guessing they can be swapped for whole wheat flour in our recipes (not for all-purpose white flour where we call for that).

  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.
    Pier

    • 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!!
    Thanks,
    Adam

  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?

    Tim

    • 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 http://de.wikipedia.org/wiki/Mehl#Mehltypisierung; 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!

    • Yes– if you’re finding the dough isn’t “strong” enough, it needs more gluten. Do you have access to vital wheat gluten, a product like this one: http://amzn.to/1x6kZ7l ? And how to use it, at http://www.artisanbreadinfive.com/2008/02/10/qa-whole-grain-breads

      We do find that European white flours are “softer,” so you can seek out “stronger” flours, or supplement with vital wheat gluten, but if you do, you need to increase the water a bit. maybe around 70 grams or so. But you’ll need to experiment, unfortunately.

      • Its just called “weizengluten” here, and I’ve been using it, but perhaps incorrectly, not knowing that I needed to add additional water. Thanks for the metric measurements, and also for putting them in your book -its a huge help for those of us in Europe, especially if we’re expats! I suppose how much I use will depend on which type of flour(s) I use. Do you have any general recommendations (starting points, perhaps) for a bread made with ~1 Kg of flour? How much gluten should be added, and how much (extra) water ? I know I’ll have to experiment a bit, but a starting point would be helpful. Thanks.

      • Did you see the guidelines on our FAQs tab above? Click on “Whole grain flours and vital wheat gluten: How do you use them?”

  10. I tried baking with a sheet of extruded aluminum from my company’s scrap heap today. Much lighter than steel, and the price was right! I rinsed it off with isopropyl alcohol in the shop, and then with soap and water at home. For somebody who just bakes one loaf at a time, I don’t see a need (pun intended) for the extra heat capacity of a thicker, heavier steel sheet.

    Have you ever tried baking on aluminum? What have your results been? Thanks for the fantastic book (the new one) and wonderful website! I recommend it to all my friends who bake or just love bread!

    • Haven’t tried it– aluminum is a good heat conductor, but it doesn’t store much heat compared with cast-iron or steel, so I’m surprised it went as well as it did. But the result is everything, eh? We can’t vouch for the food safety of using non-food grade aluminum used this way.

  11. I am trying to replicate the focaccia in our local Italian eatery and am having marginal results using AP flour. So I ordered 10 Kg of Caputo and wondering if the Tender Neopolitan Pizza Crust recipe p. 73 in Pizza and Flatbread book might work as focaccia dough. I am having trouble finding a recipe for a light soft crumb with a delicate crisp crust.

  12. I tried making the gluten free master recipe in the revised edition of your book. I’ve had great luck with your regular recipe and I have a daughter with Celiac, so I really wanted to try the gluten free version. The regular boule was fine. I found it a little doughy in the middle – not under cooked, just doughy even after cooling. I tried making the sandwich bread version and put it in a loaf pan. It made such a short loaf – even though I used what I thought was the right amount of dough. The dough barely rose and there was no way you could make a sandwich out of it. I noticed the recipe for gluten free bread here on the website is different from the master recipe in the book. My questions are: what am I doing wrong with the dough? and why are there 2 different ‘master’ recipes? Which one should I use? Thanks

    • Carinne: Have you seen the Corrections for typos that affected that part of the book? Go to the “Corrections” tab above, then click on “The New Artisan Bread in Five Minutes a Day (2013).” So sorry for this!

  13. I saw you recommend VITAL GLUTEN on a video but I saw no memtion of it in the book. You said I thinh it is very important (not only for whole wheat flour. Could you tell us if we use it how much should we use in your master receipe?

    • We only recommend vital wheat gluten (VWG) where the whole grain percentage is high. We don’t use it in our white-flour master recipes. So… tell me which book you are working from, and which recipe/page number, and I’ll clarify this for you further. But basically, only recipes in Healthy Bread in Five Minutes a Day (http://bit.ly/3wYSSN) use VWG.

  14. Hello and good day to you.

    I’m wondering if you’ve ever experimented with kamut flour in your recipes? If yes, any tips to share, please? I searched the website, but was unsuccessful in finding any mention of this flour.

    What is your experience with white spelt flour? Such as the one from Doves Farm? Can it be used in place of all purpose flour in your recipes?

    What about flours like chestnut? Can it be used similarly to almond meal/flour?

    Regarding GF breads, does your new book cover ways to make them without the rice flour? Not only do I need to avoid the rice flours, where I live in the Netherlands, they are very difficult to find with a good quality. I am very interested in your GF breads, but so far, have been disappointed in the previous recipe offerings because of the rice flour. I won’t be able to see the new book before deciding to buy it, so I am curious to know so I don’t waste the price. (Books in English in NL are not well stocked and often I must order online.)

    Is it possible to cook the GF breads in the crockpot too? Cooking your breads in a crock pot is something I wish you would spend more time talking about and have more tips or explanation for. Some of us do not have ovens at all, or cannot physically work with very hot stones and trays and cloches. It would be nice to know more about cooking in the crockpot and which breads might be best or not so good for that, at least as a starting point for our own experiments. If I have missed some previous discussion or part of the website that talks more about this, please direct me there. I would appreciate it.

    Thank you very much for your time and your recipes.

    Kind regards,

    • We’ve not experimented with Kamut (a variety of wheat usually sold as a whole-grain flour), though my guess is that it will substitute in our recipes for whole wheat flour (not white all-purpose). I’ve used a spelt that I get from my local cooperative, and even though it’s whole-grain, it absorbs water like white all-purpose–that’s how I’d substitute.

      We’ve never used chestnut flour, sorry. But it’s worth experimenting with as a swap for almond meal/flour.

      We use rice flour in most every gluten-free loaf, haven’t found a substitute for it. We’ve done GF in the crockpot– see http://www.artisanbreadinfive.com/2012/06/05/gluten-free-crock-pot-bread

      • Thank you so much for the quick reply and pointing me in the direction of the GF and crockpot information. I think I missed it because I was searching on a small tablet.

        I am still curious, though…is there a particular reason why you haven’t experimented with Kamut as a whole grain in your breads? You’ve done other types of wheat such as emmer and semolina/durum. Kamut is such a lovely flavor and color, and is very nutritious (and Bob’s Red Mill also does a nice version or two. The version available in Europe is also excellent.) I know a lot of people find it easier to digest, similar to spelt flours. If I recall correctly it is a form of ancient durum wheat? I wondered if it would substitute for the semolina flour as much as the whole wheat. I’m going to have to try experimenting with that next, along with subbing my local white spelt for the all purpose. We actually prefer slightly dense loaves.

        I’m also curious what it might be about the rice flours in the gluten free breads that it is proving difficult to find a substitute. Is there a chemical/structural property of the rice flour that no other flour duplicates? I’ve made many GF baked goods and breads that are excellent without rice flours, but of course, none that use your particular method of cold storage etc.

        I was very much hoping to be able to use your method for GF, but it seems it probably won’t meet my household’s needs. Xanthan gum and psyllium are problematic too (I frequently use konjac powder these days with good results.) But maybe saving time with the gluten breads will make up for having to keep doing the more time consuming GF. That’s still very worthwhile!

        Thank you again for taking the time and being very responsive to your readers. It’s very appreciated.

        Kind regards,

  15. Ruth, since I haven’t the time to read all of the comments, I don’t know if this answer has been given. Anyway, there is a company located in Oregon near Portland which produces a GF flour which does not have any rice in it. The company is Bob”s Red Mill and the product is called Gluten Free All Purpose Baking Flour.

    If nothing else you can check it out on-line at http://www.bobsredmill.com

    • True– but, this is a flour heavy with bean flours like garbanzo and fava. So it’s not going to swap well into our gluten-free recipes without major adjustments in water and possibly other ingredients as well. We haven’t tested with it, so we can’t vouch for it– but it’s worth a try. You’ll have to experiment though.

    • Thank you for the reply, Don. It was kind of you to take the time to make a suggestion.
      I’m very familiar with Bob’s Red Mill, actually. I miss it! I lived in PDX for almost 20 years before moving overseas. And the cost of importing flours to NL is incredibly prohibitive.
      Unfortunately, Jeff is correct in that their gf mix is bean flour based. And also unfortunately, I think it’s horrible (which is disappointing, because so many of their products are great.) The bean flours cause as many problems as they solve and many of us can’t tolerate them any more than we can gluten.

      • I took a look at the Bob’s Red Mill site, just to see what was different since I was last able to purchase from them. It looks like the 1 to 1 GF flour blend also contains rice. Great alternative to the bean flour one, if rice works for you or is available to you. I’ve had the best luck with Carol Fenster’s blend of sorghum/tapioca/potato starch/chestnut or almond flour, but for regular baking, not in the ABin5 recipes.

      • Correct, 1 to 1 contains rice.

        About Kamut, no particular reason why we haven’t tried it– we just get so busy with the mainstream flours that we have to prioritize. I would strongly suspect that whole-grain Kamut can be swapped into any of our recipes where we call for whole wheat flour (not for all-purpose white flour). It might or might not swap for semolina/durum without a water adjustment.

        I can’t guess at the chemistry of why rice flour seems to help mimic wheat breads.

  16. There is a discrepancy in your olive oil pizza dough recipe. I have read 6 1/2 c flour on some sites and 7 1/2 on others. Can you tell me which it is please. Thank you

    • We have many recipes, many versions. Which of our books are you working off of? Give me the recipe and the page number and we’ll take it from there. Or the link to the recipe here on the website.

  17. Jeff, that is quite right. I haven’t tried it myself as I have no need for GF products. I will keep in mind that which you say should the need arise for something of the GF type.

    On another tac, I noted today in the same HEB store that Bob’s Red Mill produce a large number of GF products. For those folks who are not familiar with the company or are in need of such types of products it might be worth checking out.

  18. I have “The NEW Artisan Bread in 5 Minutes a Day” book, and I would like to know why you incorporate the ‘extra’ ingredients in the mixing stage (i.e. Spinach & Feta p183) versus using the Master Recipe and later rolling the ingredients in (i.e. Sun-Dried Tomato and Parmesan p186)

    • We wanted to show that there are two ways to get flavor ingredients into the dough. Things can be done either way, with similar results. If you want the whole batch flavored, do it like Spinach Feta. If not, do it like Tomato Parmesan…

  19. In the new Art in 5 page 140 Cornell Bread, can I skip the soy flour and if so omit part of the water? Have been making your breads for about 5 years.Love it! Thanks

  20. I have made the master recipe twice now. Both times my bread was very dense not light and airy. The second time my bread round was very flat. Any suggestions?

  21. Hi.Where can I get a non-airtight container with lid??? your book says to store dough in a non-airtight container. it also suggested King Arthur as a supplier. I have not been able to find one – all seem to be airtight. so far I have just used a stainless pot with wax paper but really want the correct container. thanks

    • Supposedly those plastic containers let a little air out, but the way I deal with it is to crack it open a bit. Or you can put a tiny hole in the plastic lid. Meanwhile there’s nothing wrong with the stainless pot– I just use the pot’s lid rather than wax paper, it’s not airtight.

  22. I had some of your basic dough that had been in the fridge for a little over a week. When I baked it for pizza crust, it tasted strongly of alcohol, presumably having fermented too long. Should I throw the dough out when it begins to smell like that? Thank you.

    • No, that’s not a health problem, the alcohol boils off. But did you like the finished product? If not, consider only storing for 5 days, then into the fridge. How to tell if there’s mold? see our FAQs tab above and click on “Gray color on my dough: Is there something wrong?”

  23. About 8 weeks ago I became a student of The New ABin5. I purchased the book, read it cover to cover several times, watched every video I could find, listened to Jeff and Zoe on every interview or podcast produced, and purchased all necessary equipment & ingredients to begin baking. I was so excited to finally begin.

    After all of that, I can not seem to get the Master Recipe to work as intended. After many attempts, these are the problems I am having:
    – often does not rise quite as high as your pictures show…..using same 6qt bucket, properly vented it gets to 4-5qt height
    – dough never collapses, even after days in fridge
    – dough doesn’t “stretch” when removed & cut from bucket….It “breaks” when stretched
    – boule shaped dough doen’t “jiggle” very much after the resting (as in Jeff’s video)
    – finished, baked bread is no bigger after baking (no “oven spring”
    – finished baked bread is leaden and heavy even when baked to proper internal temp and then cooled (however, the taste is perfectly great!)

    The ingredients are measures to the exact gram using a high quality food scale. Water is at the exact correct recommended temperature. I have mixed the ingredients using a danish whisk, and I have used a Kitchen aide mixer. I have rested the dough before baking for 40 min, and I have rested it for up to 100 minutes. I am not at a high altitude location.

    Unless I am misinterpreting the book photos, my bread seems very small. My one pound grapefruit sized dough never bakes up much bigger than the original dough ball.

    I can’t for the life of me figure out what I am doing differently from everyone else. I am meticulous in my measurements. Could it be something else? Hope you can advise me. Thanks.

    • Sorry…forgot to include that I am using Gold Medal Unbleached AP flour, and that I am using a good quality cast iron pizza “stone”. I even calibrated my oven to ensure proper temperature. Thanks.

    • Hi JC,

      Thanks for trying the method and for the detailed note, it will help us figure out the issue.

      often does not rise quite as high as your pictures show…..using same 6qt bucket, properly vented it gets to 4-5qt height
      The height of your initial rise sounds within the normal range. It can go a bit higher or lower depending on the temperature of the water you mix with. Slightly warmer water will get the yeast to activate faster, but in the end it shouldn’t matter. The type of yeast you use to mix can also make a slight difference in the initial rise, but again, in the end it won’t matter for the final baked loaf.

      dough never collapses, even after days in fridge
      This is fine, it doesn’t have to collapse, we just like to warn people that it might.

      dough doesn’t “stretch” when removed & cut from bucket….It “breaks” when stretched
      This is the most telling bit of information. This typically means the dough is very cold. Does your refrigerator run on the cold side? It won’t hurt the dough, but it will mean that it doesn’t stretch when pulled out of the bucket and it will need additional rise time when shaped.

      boule shaped dough doen’t “jiggle” very much after the resting (as in Jeff’s video)
      This may be related to the cold dough. If you let it rest an additional 10 to 15 minutes it may start to jiggle. If your kitchen is cool, it may several more minutes.

      finished, baked bread is no bigger after baking (no “oven spring”)
      You are using an oven thermometer, so that isn’t the issue, but it could be that your baking stone is not quite hot enough. Try preheating it longer. Depending on the thickness it could need 45 to 60 minutes.

      finished baked bread is leaden and heavy even when baked to proper internal temp and then cooled (however, the taste is perfectly great!)
      Try all the things I’ve suggested above and this should no longer be the case.

      Thanks, Zoë

      • Thanks Zoe. I will try all things suggested. Of all your responses, the one that resonates with me is that me refrigerator may run a bit cold. I will check it to verify.

        My “low jiggle” dough ball has been left out for over 100 minutes (covered, as suggested, to prevent a weird skin if I intend to rest it more than 40 min). So maybe I’m just expecting too much jiggle.

        My stone was left to heat the entire resting time, plus some. So I can’t imagine that is the problem.

        By the way, I am using the recommended Red Star yeast (new jar, placed in freezer after opening), and my water temp is exactly 100F when yeast salt and flour are added. Also, I’m not sure it means anything here, but I have always let the dough sit in the vented container for 3-5 hours at room temp for it’s initial rise (rather than the minimum 2 hours).

        So I’m banking on the overly cold fridge as the issue. I will try ALL suggestions this weekend.

        In addition, as my family is getting bored with taste testing my semi-failed Master Recipe, I’m moving on to Brioche this weekend (cinnamon rolls!) despite my shortcomings on the basics. I’m determined to get this right. Thanks for your help!

  24. How about the flour type? any chance it’s not standard US stuff? See our FAQs on that at FAQs page and click on these two:

    Dense or gummy crumb: What am I doing wrong?

    Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?

  25. I have “The New Artisan Bread in 5 minutes a day” book and have been enjoying it immensely. My wife thinks I’m a wizard in the kitchen! I gave the French teacher at a local school a loaf of Brioche and she got REALLY excited! You should have seen her face!

    I would like to make King’s Hawaiian bread, but the only recipe I can find is the one at http://www.food.com/recipe/kings-hawaiian-sweet-bread-revised-413011.

    This recipe includes the stuff you threw out, kneading, letting it rise twice, etc. How would you adapt this recipe for your ‘Bread in five’ methodology?

    Thank you.

    • The starting point would be the Challah recipe in the book you have (make the butter version). You could swap 1/3 sugar for the 1/2 cup honey, slightly increasing the water (tablespoon?)–this will more closely approximate the taste King’s is going for. Include everything they did except the “dough conditioner,” which I think is unnecessary. I wouldn’t worry about the potato flour.

      The one problem– we use twice the proportion of eggs that they do, so decrease the eggs in our challah recipe to 2,and increase the water a bit. 1/4 cup or so.

      Adjust the water or flour if the consistency is off. Basically, it’s a ginger-laced light challah, so this should be easy to adapt.

    • Hi Wendy,

      The pizza stone generally takes longer to heat up, so if you plan to use the cloche, I would suggest just using it alone.

      Thanks, Zoë

  26. Hi! I’m looking to purchase one of your books (or maybe both :)) and I was wondering, do any of you books have a recipe for traditional European black/rye bread? Also, do the recipes in the first book repeat in the second book? Thanks!

    • Hi Katie,

      We have rye and pumpernickel breads that may fit the bill? The New Artisan Bread in Five is an updated and improved version of our first book, so you only need the one.

      Cheers, Zoë

  27. Do you have a recipe for cracked wheat bread?Or can I all cracked wheat to one of your light wheat or whole wheat recipes?

    Thank you. Love you book !

    • Hi Sandra,

      We have a cracked wheat bread recipe in our Healthy Bread in Five Book. If you want to add some to another recipe, you just need to be aware that it absorbs a lot of water, so you may want to add a few more tablespoons.

      Thanks, Zoë

  28. Notwithstanding that most sources say to never add commercial yeast to breads made with sourdough starters, you say sourdough starter can be substituted for some of the flour and water in your recipes but that additional yeast (I assume commercial) must be added. What kind of yeast are you referring to and how much per master batch should be added? Will it affect the aourdough flavor of the bread? Thanks so much.

    • Hi Wendy,

      We don’t have one, but you could try using the challah recipe but leave out the eggs and add more water.

      If you try that, please let me know.

      Thanks, Zoë

  29. Thanks so much! Can you please give me an answer to my earlier email about adding commercial yeast to a bread made with sourdough starter? :0)

  30. Hi,

    I’m reading the Artisan Bread in 5 Minutes a Day (older version) and I’m in the Master Recipe chapter. The book says to use commercial yeast, but I really want to use my own sourdough starter as wild yeast invariably adds more unique flavors. How do I go about adjusting the master recipe for the starter?

    Thank you.

    • Hi Wendy,

      Yes, you can use pyrex, but make sure you use plenty of butter to grease the pan. No other adjustments are needed.

      Thanks, Zoë

  31. When I make dough, I put it in a HUGE bowl. I cover losely with suran wrap or I have also tried using a lid that is cocked to one site so it isn’t air tight. My problem is that the bread rises to high it flows over bowl into fridge. the top of the dough is also hard. I have to scrap it off and use what is underneath. I assume it is hard because it I didn’t seal it tightly (which was the directions). 1. How big a bowl should I use? The one I use now is about 18 ” wide by 12″ deep. 2. Can I put a lid on the dough to prevent it drying out?

    • 5 quart capacity will accommodate the full batch, otherwise split it up. About the lid, we just don’t want you to make an airtight seal, which can let pressure build up inside.

      • Well… you have to crack it just a little–less than you’re doing. Many plastic lids don’t make a truly airtight seal (though some do, so experiment–if it bulges the container, it’s too airtight). And that skin on top? I usually just use that, it doesn’t hurt anything, unless you’ve left the dough for a longer time than we recommend.

  32. If your stone broke in one or two pieces or so, simply put the pieces on your oven rack and shove them together and use them . Mine has been broken for years and I have successfully done that. Also, instead of buying an expensive stone, Julia Child recommended buying inexpensive large unglazed ceramic tiles (about 8″ x 8″) and putting them together on one of those cookie sheets that has sides about 1/2″ high.

  33. Thanks for the tips. Do I need to buy special “food grade” ceramic tiles since the bread will be sitting right on the tile?

  34. I just purchased your GF cookbook. I can’t wait to use it, I’m so excited. I have celiac I also have a corn allergy. I can’t use xantham gum because it is derivited from corn (so I usually use gaur gum) My question is. Do you know if “Psyllium Husk” is corn free?

    • I can’t certify any product as free of any extraneous ingredient, because some manufacturers process on equipment used for multiple grains. Only the manufacturer can certify as such.

      That said, “psyllium” refers to a single agricultural product; it’s not intended to be a mixture of ingredients.

  35. Having a lot of trouble scoring my bread as it is so wet. Do you recommend any type of knife or lame? What do you use? Thanks so much.

  36. Jeff,are you saying hold the knife vertically, perpendicular to the bread and make short stabbing cuts, or are you saying hold the knife with the Sharpe end of the blade down and parallel to the loaf,and chop it quickly down a ways into the loaf?

    Thanks,

    Mike

    • Vertically (perpendicular to the bread). I wouldn’t say “stabbing,” you want quick yet smooth horizontal motion, with good follow–through so you don’t catch in the dough. Hesitancy is the problem. Or a dull serrated edge, which is a challenge, because most professional sharpening places don’t do serrated. Near Minneapolis, if you happen to be there, is The Sharpening Center, at 811 Main Street, Hopkins, MN 55343. They may still do serrateds.

  37. A thought: Please consider setting up a separate Facebook page for Gluten Free Artisan Bread in 5. It will make networking and sharing tips much easier and will allow we advocates to share some of our pics. ALSO, we GFree’ers won’t be driven mad by the beautiful full gluten version recipes posted on your full Artisan Facebook page! Besides, we’re such a tight community, it will be easier to connect through search engines. Thanks for all you do! I’m loving bread baking again – and so are my family and friends.

    • Thanks for the suggestion Heather. Short answer– maybe at some point in the future when we’re feeling a little less swamped. All of these channels have to be managed– and Zoe and I do all of this ourselves, so we’re limited. For now, the GF posts here on the website will be visited almost exclusively by GF folks–so we thought that would make a nice forum for like-minded bakers.

  38. Hi to my favorite bread baking authors! Wanted to share this tip with your fans, and was thinking it might make a good post, especially at the busy holidays…

    Just opened a 25 lbs bag of King Arthur flour. To eliminate measuring flour for weeks to come, I went ahead and portioned it out into 12 storage bags, 6 1/2 cups each — just right for a master recipe. Now whipping up a batch of dough will be easy peasy! (Not that’s it’s difficult anyhow…)

    That’s 48 baguettes for $21.50 of flour — less than 45 cents each. (Well, plus a tad for yeast and salt, I suppose, but imo that cost is negligible.) You would pay $2/baguette at the store and the bread wouldn’t be nearly as good.

    I’ve been encouraging everyone I know to try ABin5. I’ve been store-bread free for almost a year and am NEVER going back! :)

    Love you guys!!!

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