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: 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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1,476 thoughts on “Contact

  1. I am following the gluten free recipe for the gluten free crusty boule bread. I loved it for the flavor I just wish it would of risen more. It made a more dense bread which was good more for a dinner bread and I also made pizza crust with it which was also good. Looking for a bread that would be best for sanwhich bread. (one that would rise more and when sliced will seem more like sandwich bread) I hope that makes sense. I am open for suggestions. I used the recipe from your gluten free book, page 236. I also baked the bread in a metal loaf pan. so maybe I should bake it in another pan?????

    • Debby: Probably the next thing to try is the olive oil bread on the next page, but keep in mind, gluten-free breads are denser. Could also play with the moisture level– the GF flours aren’t completely standardized yet and can differ in their water-absorbing characteristics. Dryer dough next time? Wetter dough (less likely)? So some experimentation may be in order. Have you been through the web stuff here? See http://www.artisanbreadinfive.com/category/gluten-free

      • Thank you I will try the olive oil bread next and see how that turns out. Yes I have looked through the web site and watched the u tube stuff too. I will do some experimenting as I’m just beginning, this was my first time making any bread. Thank you.

      • I did try the olive oil bread and it did turn out alot better and I baked it on my stone and not in a bread pan. Texture was better for sandwich bread and had good flavor. Thanks.

  2. I love, love, love your healthy breads. My search for good European bread has ended…in my own kitchen. My favorite is the whole grain rye WITHOUT the caraway seeds. I’ve baked it in every shape. Our favorite is the epi and the garlic baguette. Thank you!!

  3. Hi Zoe & Jeff, I made the deli rye bread recipe from AB5M and used the autoleyse (sp?) method. I used the non-electric method of mixing (hands) and had to wet my hands a lot to mix in the remaining ingredients. The dough ended up being difficult to shape after 3 days of resting in the fridge; the crust was wonderful; the crumb custardy, but the shape was not want I wanted since the dough was too wet. When using that method should I use my KitchenAid mixer to add the salt and yeast?
    Thank you!

    • Mary Ann: The KitchenAid might give a little more structure (so might kneading, but only before the initial rise or you lose the ability to store the dough). It’s possible to knead dough this wet, by folding the dough over and over on a wet surface.

      If all else fails, just dry out the dough a little– a little more flour in the initial mix.

  4. Hi Zoe and Jeff,

    My first attempt to make your bread was the “lite whole wheat.” I have an AGA stove and cannot get the temperature of the hottest oven above 425 degrees. My first loaf wasn’t completely done so I baked the second loaf 15 minutes longer than the recipe and it was very brown. The loaves are small and don’t seem to rise much. Should I let them rest longer than 45 minutes? Is that normal? The bread is delicious and very tasty. Now I want to add grains so I’m planning to try your whole grain master recipe. I don’t eat dairy or eggs so I’m limited to what I can make.

    Thanks for making bread making easy and fun,

    Carolyn

    • Hi Carolyn,

      Yes, you should try letting the dough rest longer next time. Were you working from chilled dough or was it freshly mixed and risen in the bucket?

      You can make larger loaves, but you will need to let them rest even longer and bake longer.

      So glad you are enjoying it! Zoë

  5. Zoe,
    I was working from chilled dough. How long should I let the loaf (grapefruit size) rest and how long should I bake it (at 425)? You can go to http://www.agaliving.com and see what my 4 oven cast iron gas cooker looks like. It’s an English stove and most people in this country aren’t familiar with it. I had to learn to cook all over again, but I love it and the food is delicious. This bread is my first real challenge with the stove so I may be asking more questions in the future. Thanks for you help, Carolyn

  6. I have Artisan Bread in Five Minutes a Day. Thank you. Don’t forget I have an AGA Cooker for my ovens – the hottest only gets to 425..

    Carolyn

    • Hi Carolyn,

      You may want to let the loaf rest for an hour and bake it for 45 to 50 minutes. Letting rise a bit longer will help.

      Thanks, Zoë

  7. Jeff and Zoe
    Thank you so much for the great recipes. I have been having such a fabulous time amazing friends and family with delectable breads, pizzas and sweet pastries.

    I am actually getting ready to start baking at a local store http://www.treehuggerstore.com that will be featuring local, organic products. I am featuring Michigan Organic Flour and other local ingredients.

    Do you have experience with batching up the recipes from the basic 2lb to higher quantities? Also have you done any mixing of higher quantity using a “Hobart” or similar mixer?

    Any advice would be greatly appreciated.

    Thank you for your great recipes, stories, videos and advice.

    Ken

    • Hi Ken,

      We have made these recipes in very large batches for various events and classes. You can use a hobart to do the mixing and it will go even faster. Just be sure to mix it on the lowest speed until all of the flour is incorporated, just so you don’t end up with flour all over the kitchen. The issue is having the right size buckets to store the large batch.

      Enjoy, Zoë

      • Thanks Zoe. I will post some pictures of one of my signature breads–Heart shaped, Organic White Michigan Flour, Soy (Zoye Oil-Zeeland, MI) and Salt crust. Lovely.

        Thanks again for your great recipes and books!!

  8. WOW! A friend, (transplanted here to SLC, UT from Mexico) gave me your Artisan Breads book 2 years ago. She raved about how easy and wonderfully it works for her to have the dough each day in the fridge. I read through all the instructions and was excited but then didn’t attempt any of them because I didn’t have a stone. My friend assured me that loaf pans work fine. I LOVE how easy it is to mix it with a spoon and NO KNEADING! WOW! And it is so convenient to keep additional in my fridge if I don’t overfill the container. I really like the Light Whole Wheat (p74) but ABSOLUTELY LOVE how the 100% Whole Wheat Sandwich (p76) recipe tastes and how moist it is. I tried single batches of both and baked one loaf at a time with the cup of water in a broiler pan below. It was confusing and curious as to why the temperatures for each recipe so different, 350 vs. 450 ? In doubling both recipes, I remembered that my friend cautioned me NOT to double the yeast. (She told me that doubling it is what gives bread a yeasty taste and causes much more flatulence when one eats it.) And I did not flour or slash the tops of the loaves. On each of the first rises I allowed the dough to rise “until it collapsed” (about 2 hours) upon touching it. When I baked 4 loaves at a time, I worried that there may not be sufficient water for the steam so I doubled the amount of water in the broiler pan. Perhaps that was not a good idea? Those loaves did rise (abt.40 min.) in the pans very nicely and they also browned nicely on top and even looked done when I turned them out to cool but they were still doughy in the bottom half of the loaves when I cut into them later. The flavor, texture and moisture in the top half were FABULOUS! In trying to figure out a remedy I wondered if maybe I should try putting the water on the rack ABOVE the loaves so that the exposed tops would perhaps not brown so quickly and the bottoms in the pans would cook more thoroughly. Now I’m remembering that most cookbooks are configured for sea level rather than my high altitude. I was hoping to get a definitive answers in your FAQs section for making adjustments but alas. I guess I will continue to make my own modifications. This is the BEST W.W. recipe I’ve ever tasted and the texture and moistness is FABULOUS. Everyone who has tasted it LOVES it! But I need to solve the thorough baking time problem. I’ll let you know and I’d be interested in any current solutions/ideas. I’m using just generic w.w. flour or home ground. I also use generic non-bleached white flour. THANK YOU!!!

    • Varena – I have waited a few days to see if anyone was going to join in your quest for knowledge. So here is my 2 cents – you are involved in a delicate dance when you bake bread. It involves getting rid of the excess water in the dough before the crust seals over and does not allow the free passage of water vapor. If you use alot of water in making the dough, some may not evaporate before the crust seals over and you have wet dough in the center of the bread. The amount of water you add is critical to the baking process and especially the final product.
      Not enough water affects the rising of the dough. Too much water is a KILLER! It is not an easy life!
      To evaporate more water in the same time requires a higher oven temperature (425 deg vs 350 deg). This is a double edged sword. It allows for the more rapid evaporation of the water from the dough however it also dries out and seals the top of the bread more quickly as well. Remember sealing the top of the bread PREVENTS moisture from passing through the top crust and escaping.
      Zoe and Jeff increase the heat transfer to the dough by using a hot baking stone and steam in an open oven.
      To placate the Baking Gods, we use a steamy oven to prevent the top crust from drying out and sealing the bread while the water in the dough evaporates. Then when most of the water in the dough is gone, we concentrate on browning the top crust by letting the oven get dry. I do this by baking my bread in a sealed Dutch Oven with a wet paper towel. After 30 minutes of steam baking, I remove the lid when I want to brown the top of the bread.
      From your posting, you seem to have experienced all the variables of the baking equation.
      Now that you know all the answers – go forth, be fruitful and BAKE!

  9. Jeff and Zoe,

    I have had your book Artisan Bread in Five for about 6 months now and have had great success. I only buy store bought bread in a pinch now, so thank you for changing my life! I am relatively new to baking and need some advice. This is specifically regarding using Brioche dough pg189 to make Almond Brioche “Bostock” pg193 and Braided Raspberry Almond Cream Pastry pg231. I would like to make these two items to bring with me for a weekend at a friend’s house. I don’t feel I can make them there as the kitchen is small and there will be many guests. I’m also unsure of what tools she has. Plus, I would like to cut down the prep and wait time for breakfast. Can I freeze these at any step and transport to bake later? Or parbake? Or would my best bet be to only pre-make the dough at my house and do the rest of the steps there? I’m a little nervous to experiment due to the cost of the ingredients in the brioche dough. Any help you can give would be greatly appreciated! Thanks!

    Erin

    • Hi Erin,

      One thing you can do is prepare the recipe the night before. Just make the bostock and braid in the pans you will be baking on, but don’t let it rise or bake as normal. Instead, you can loosely wrap the prepared pastries with plastic and then refrigerate them. The next morning you can bake the pastry and bring it to your friend’s house, or bake it there.

      Thanks! Zoë

  10. Jeff/Zoe
    I just got your book Artisan Bread in 5 minutes. I will have to admit that I was skeptical that making bread could be this easy. I have been trying to make a great boule for years and almost gave up! I made the master recipe and followed the recipe exactly, if you knew me or talked to my wife you would know that that is no easy task (following a recipe by reading instead of feel that is)I baked my first loaf after allowing it sit in the refrigerator for 6 hours. This was without a doubt the BEST loaf of bread that I have ever made and I have made a lot bread over the years. Thank you! I can’t wait to see what it will taste like after allowing it to rest another 4 or 5 days in the refrigerator, if I can wait that long!

    I will be trying more of your recipes in the weeks to come! I will have to increase my exercise or pant size.

    Again Thank you!

    • Thank you Jonalon, so pleased to hear. Increase the exercise, will be mood-elevating. Unlike buying the bigger pants.

  11. I know where Jonalan is coming from. Discovering Bread in Five is like getting married. If you are not careful, you can easily gain 25 lbs in the first year. As Jeff mentioned previously, moderation is the key! But boy, is it hard with bread like this. And now that is almost upon us, I am using our natgas BBQ to bake delicious pizza using high heat and a baking stone. It’s great because you can the high heat needed without heating up the house. But it has meant treadmill every morning and long vigorous walks in the evening: it’s worth it!

    Thanks Jeff and Zoe – merci!

  12. I have your site as my Home Page .. I was on another site, then clicked to go to my Home Page .. OMG, a page came up with all this horrible orange colour everywhere. Did you change your Home Page or is something wrong with my computer. If you’ve chosen this as your new page, I’m really disappointed. You must know the only attractive part of the page is the upper area where your photo’s and books are displayed .. the rest is terrible. Please tell me that it’s my computer and I somehow hit a wrong button.
    I’ll wait to hear from you before I decide if I have to find another ‘home page’.

    • Hi Barbara,

      Maybe close your browser and try to restart it, our website hasn’t changed, so it may be something with your browser?

      Thanks, Zoë

      • Hi Zoe,
        Thank you for responding.
        I’m happy to report that within 20 minutes of posting my comment, it mysteriously returned to it’s original ‘Home Page’. I don’t know what would have caused the page to change like it did, but I’m delighted to know you didn’t make the change and it’s back to normal!
        Barbara

  13. I’m going for my second try… this time after buying the book and correcting some mistakes. OK, so I am also trying a little trick. While measuring out the flour according to instructions, I also did the same measurement into a large ziplock bag. On top of the measured flour I dropped two unopened packets of yeast, and a tiny ziplock of measured, kosher salt. I sealed up the bag, and now I have a pre-measured “kit” for the next batch– just add water. :-)

  14. I have just made my first batch of bread from the basic recipe in Artisin Bread in 5 minutes page 23 (I think)
    I only ended up with 3lbs instead of 4.
    Any suggestions
    Thanks
    bj

  15. Love your recipes/approach.

    Sometimes my bread looks like a football after its baked. Still tastes good tho…

    I am using your master recipe from your first book.

    • Ellen: Football? That’s what you’re going for with the rye bread, and the batard. What shape are you going for, which book/page number recipe are you using?

  16. Not sure if this was received….

    Love your approach….

    My bread after baking sometimes looks like a football.

    I am using the master recipe from your first book – making the boule.

    Any help is appreciated.

    • Ellen: Sorry about my other note, didn’t see this. Try a longer resting time– up to 90 minutes, and make sure you slash– try deeper, like 1/2-inch.

      • Hi Jeff,

        thanks for the quick response!

        what I mean by football shape – is the boule physically ‘puffs’ up and looks almost like a football – not flat on the bottom. does not look like the beautiful photo on the cover of your book. (tastes good though).

        making a batch over the next day or so, I will definitely try a longer rest period and deeper slashes.

        Will let you know how things work out.

      • Hi Jeff,

        suggestions worked! I made the following: boule, epi and foccacia bread. My sister was amazed. No leftovers. Saw each one of these breads at the Rochester, NY public market. My versions looked exaclty like the pros or even better for a fraction of the cost.

        I am spreading the good word.

        Thanks again.
        -Ellen

    • It’s a major publisher–Macmillan, your regular book wholesaler should be able to sell them to you, but if you have trouble with that route, let us know.

      • Thank you for the quick response :)

        We enjoyed you both at the Mother Earth Fair in 7 Springs last Sept…havn’t bought a store bought bread since.

        Tess

    • Tess: Any of the enriched recipes, the buttermilk bread, challah, brioche, etc. Or just paint the crust with oil or butter at start of baking, and maybe repeat at end.

  17. Jeff:

    I grind my own flour and used hard white wheat for the whole grain flour and Saf-Instant yeast in the Master Recipe, otherwise followed your procedure. Baked bread was about 2 inches high in the center and very tough. Can fresh ground flour be used in the Master recipe for healthy bread?
    Thanks, Emma

    • Hi Emma,

      The flour you grind yourself is generally much coarser than that ground commercially, this means that it absorbs water differently and has less structure. If you use flour you are grinding yourself, you may want to add some vital wheat gluten, which will give the dough more strength and ability to rise higher.

      Thanks, Zoë

  18. Hi!
    I bought 2 of your books and I wanted to begin to do my bread every day, but I’m experimenting some problems…

    Yesterday, I made the master recipe (healthy breads book) with spelt flour. Today, my baking day, I opened my bucket to find a very liquid mixture. Too watery, I can’t hold it in my hands…
    What am I doing wrong???

    Thank you very much!

    • Hi Marika,

      I think what you are saying is that you made the Master recipe, which calls for whole wheat and all-purpose, but substituted spelt. Is that correct? If so, did you replace all the flour with spelt or just some of it? Spelt has very little gluten structure so it requires a different ratio of water to flour. Your dough can be fixed, but you will have to give me more details.

      Thanks, Zoë

  19. I love you bread (have both books) and now will be branching out to your pizza.

    Two Quesions:
    - Mozzeralla cheese in chucks: Any idea if cubed Mozzeralla chess would work?

    I just have a new gas oven that can do both convection and traditional. Which is prefered for pizza? Bread?

    Thanks!

  20. I just want to THANK YOU so much for this book. I have been struggling for YEARS trying to make decent, healthy bread and have multiple books on bread and what makes it work, the chemistry, etc and I have never really been happy with my results.I thought it was ME, but after having just finished my first batch of your bread, I am sold on this idea. I am going to make some of the loaves bigger but even the 1 lb ones are just lovely. We have to start looking at bread differently and I enjoy the smaller loaves that are healthier and more dense and satisfying. I eat less and enjoy it more.. Makes me wonder what’s in some of that store bought fluff. Thanks again. I am a very happy little old bread maker now.

    • Hi Misti,

      Most of our recipes are vegan, and those that are not can be adapted. If there is a recipe you are looking at that isn’t vegan, we can help you to make it so.

      Thanks! Zoë

  21. Is there a way to make your recipe for gluten free brioche into a lemon zucchini or plain zucchini bread? I saw a recipe for a traditional lemon zucchini bread and wondered what the possibilities would be for gf. Maybe leaving out oil or one of the eggs and adding zucchini and lemon juice instead?

    • Hi Meredith,

      Zucchini bread is usually a “quick” bread and not a yeasted one. Does the recipe you are looking at have yeast in it or is it baking powder? All of our breads are yeast risen. I’ve never done a g-f zucchini bread, and suspect it will take some trial and error to get a loaf that isn’t too dense.

      Thanks, Zoë

  22. Hi Zoe & Jeff,
    I just wanted to say thanks for your wonderful Crusty Boule recipe. My daughter has celiac disease and Type 1 diabetes (12) and was having a tough day. When she came down having woken up upset, it made her smile to taste a really good piece of bread – something she thought would never be possible having tried so many times to make/buy good bread.
    Her diabetes means that the carb content is very high for her – one slice would be a lot for her to cope with in a meal. But knowing that your bread is possible is so reassuring.
    Thanks for bringing a good end to a rough day,

    Rgds,

    J

    • Hi J,

      Thank you so much for trying the recipe, we are so pleased that you are enjoying it! Nothing like fresh baked bread to improve one’s day! :)

      Cheers, Zoë

  23. Hi,

    I´d like to know if you have plans to publicate an edition of your
    book Artisan Bread in Five Minutes a Day in portuguese?

    Thanks,
    Patrícia

    • Hi Patricia,

      There are no plans yet, but we would love to find a publisher in Portugal willing to do it! If that happens, we’ll be sure to announce it here on the site!

      Cheers, Zoë

  24. I checked the FAQ…..my dough is 18 days old and grey in color on top only, but not mold.
    Do I dare use it? I have added dill and spinach/herb spices when originally mixed.

    I LOVE your book and master recipe! Thank you.

    • Hi Twyla,

      When I met Jeff he was storing his dough for up to 30 days. I convinced him that was too long! ;) It is very sour at that point and loses some of its rising power, but if there is no mold, then it is probably still ok to use. If you have any doubts, it is better to discard and start again.

      Thanks, Zoë

  25. I made your European peasant bread (p. 46-47) and it’s rather salty. Is the recipe correct? And is it correct that it does not contain any sugar?

  26. Yep. Kosher salt. I read in another bread book that yeast does not like salt – and to add flour to the yeast before adding the salt. Is there a good reason you break that rule?

    And what about sugar? There is nothing for the yeast to eat and so the bread is much more dense than I would like.

    • Hi Lissa,

      Salt can retard the growth of yeast, but our recipes use quite a bit of yeast (unless you are doing the reduced yeast version) and they are mixed together with the other ingredients so quickly, that we’ve never had any issue with the yeast and salt being added together. If you are concerned you can add the salt to the flour before blending it all together. We’ve done this side by side with our regular method and found absolutely no difference in the results.

      The starch in flour is plenty of sugar for the yeast to feed on. There is a long history of bread with no sugar. However, if you want to add a tablespoon of sugar to your dough it will do no harm.

      Thanks, and enjoy! Zoë

  27. Zoe,
    What is the name of the french tool you use to mix the dough?? We saw you speak at Mother Earth Fair last Sept in PA and have been making bread ever since, thank you for the inspiration.

    Tess

    • Hi Tess,

      It is actually called a Danish (Or Polish) Dough whisk. We have a link to it on our home page, off on the left-hand margin in the Amazon store.

      Thanks for coming to see us at the Mother Earth Fair, we enjoyed that so much! So glad you are baking!

      Zoë

  28. Hi, I’ve just recently bought all 3 of your books mainly because I was after the gluten-free recipes so I could bake them for my brother and son-in-law who are gluten intolerent. I’ve now become addicted to the Gluten-free Crusty Boule and can’t go a day without it! Any chance you are considering compiling another book which comprises only all the Gluten-free Recipes? With so many people being gluten intolerant these days, I think it would be a huge seller!

    • Hi Franca,

      Thank you so much for the lovely note, we are thrilled that you are enjoying the g-f breads! No plans yet to do an all g-f book, but it is a very good suggestion! We’ll let you know if it comes to pass. I can tell you that our next book has all new g-f breads. It will be out in Fall 2013.

      Cheers, Zoë

  29. Artisan Bread in Five Minutes a Day 2007, p.29. The boule is nicely rounded after rising on the peel, but falls somewhat after I flour and slash it and slide it onto the stone. Sometimes it doesn’t rise much in the oven and the finished loaf is really flat. What am I doing wrong?

  30. I experimented with my oven thermometer, testing the temp. after the bread baked. The oven was much hotter then, 50 degrees hotter than I set it. Think I’ll have it checked!

  31. Hi Zoe & Jeff. I own “Artisan Bread in Five” 2007 Edition. Where can I please get a more detailed “table of contents” that lists the recipes & page numbers in chronological order as they appear in the book. Thanks

  32. I am an avid fan…have all three books and saw you at the Mother Earth News Fair. I have been trying to lose weight and had to stop baking. PLEASE make lower calorie recipes for bread aka a “light version” and make this your next book. Please include nutritional information. I love to make bread and really miss doing it.

    • Mary: “Low-cal” versions of bread generally mean very small slices, because there’s not much you can do to lower the calorie count in a slice of bread. The problem you’re seeing is that when it’s good, we tend to eat more– that’s the problem, somehow getting portion control into the mix.

      • How very true! I have a knife that has an attachment that allows uniform slices and it can be adjusted. It is just that there is a limit to how thin you can slice homemade bread!

  33. Artisan bread in 5 minutes. A great book. However, the book has one little thing that could use more explanation. Its the “not air tight storage container”. The containers I think you suggest have lids that are probably air tight. The air tight topic is worrisome because I don’t know how critical it is and because most all containers have air tight lids. Even aluminum foil or plastic wrap can be air tight. See my worry?

    • Mike: You just don’t want the container to break from gas pressure, so vent it slightly by not sealing, especially for the first two days of storage. Also helps prevent alcohol/yeast smell in the bread.

  34. Hi, I’m responding to Mary’s comment of 05/09/12 (Hi Mary!). I know exactly what you’re talking about when it comes to trying to lose weight. I’m 53-yrs of age and have been struggling with weight gain since turning 30. I’ve just about tried every diet on the planet without success. I too only recently purchased the 3 books mainly for the gluten-free recipes so that I could make bread & pastries for my brother & son-in-law who are gluten-intolerant. I have been baking the Gluten-Free Crusty Boule on Pg 236 of the Healthy Bread Book daily for 3-wks now and consuming at least 1 grapefruit size portion daily, sometimes more, and I can’t believe it but I have actually lost 2kg! Now I don’t know whether it’s the fact that I am not having wheat bread or whether it’s all of the binding ingredients in the recipe because there’s no gluten, but I’m actually losing weight for the 1st time in years! I am convinced that Jeff & Zoe have invented a weight-loss bread and don’t even know it yet. I am absolutely addicted to this recipe and can’t go a day without it. And, so as not to offend anyone I’ll call it my metabolism, I now go every single day (if you know what I mean!) and that was always a problem for me too however, not since having the this bread every day. Seriously, I have not changed my eating habits in any other way whatsoever over the past 3-wks – I’m actually eating more by adding the bread and I drizzle it with olive oil too! It seems that as long as I have this bread, everything else I consume that day just sticks to it in my belly and my newfound metabolism gets rid of it the next day. Even my husband has lost weight since I started baking it and he doesn’t even eat it every day like I do. I live in Victoria, Australia, and haven’t been able to find a supplier of Sorghum Flour yet but thanks to good ol Google, I found that Potato Flour is a suitable substitute so have been using that instead. It’s absolutely yummmy and will still make it with the Potato Flour even if I do eventually find the Sorghum! And once a week instead of making bread, I make it into pizza – it’s the best! I’ve got one in the oven now and it’s ready to consume so gotta go now. Try it Mary! You’ll never make the wheat bread again. Good Luck and I hope you lose weight too. Regards, Franca

  35. Thank you so much for your lovely reply from Down Under! As soon as I read it, I pulled out Healthy Bread and bookmarked the page! I will look at it after my 3 mile aerobics program. I am 66 and have lost 40 lbs in the past 7 months but have reached a plateau with 30+ more to lose. I have been eating “light whole grain” bread but it is store bought, plastic wrapped and I would rather have the real thing! That in addition to the therapeutic effect of baking the actual bread. Again, I am touched by your response

  36. OMG Mary! That’s an AMAZING weight loss you’ve achieved so far. Well done! I hope the Gluten-Free Crusty Boule works just as well for you as it has for me cause then you can bake your own bread and EAT IT TOO!!Please let me know how it goes. Regards, Franca

  37. Zoe and Jeff…Thanks for the recipes. I just got my Michigan License for Food Service based on your bread recipes (slightly modified for my recipes) and my spicy peanut butter. I look forward to sharing your knowledge and my products.

    Thanks again for the inspiration and the great taste!!!

  38. I have a question, since I seem to be making bread almost constantly since discovering your recipes.
    In the past with recipes for the bread machine, I would buy large quantity of flour, measure the flour, yeast, salt and put in individual zip lock bags so when I wanted to use it ingredients were already measured.
    Do you think I could do the same this with this recipe? Sure was a time saver.
    THANKS
    bj

  39. Hi, I am a vegan baker from Florida and interested in perfecting a few breads. I am focused on a gluten free bread but all your GF recipes call for eggs. I can appreciate the need for eggs with their inherent protein quality and the need for the protein to give rise to the gluten free flours. What else could I use instead of the eggs? Ideas? Thank you! Jacq

  40. Hi. Got the book last night, and making the basic french boule. 6.5 cups flour, 3 water, salt etc.

    I’ve mixed it, and it’s in the 5 quart bowl – but it just looks dry to me. Like pizza dough. No way it will take the form of the bowl. I am using Five Roses unbleached AP flour in Canada.

    It seems such a basic discrepency at such an early stage, I must be assuming something I shouldn’t….

    I added an extra 1.5 cups water, so now at least its what I would call “wet” and is just about able to conform to the sides of the bowl.

    Am I missing something?

  41. Argh! I prefer to bake using weighing as my for getting together the contents of the dough mix. Now comes the problem. I’m attempting to bake the GF Boule and find that all of the flours are given in cups. checking in the front of the HBin5 weight listing I find dang near everything but the flours listed in the GFB recipe. Worse, perusing the website, I don’t find any listing for the weights, and the reference to the Brit version doesn’t reveal the data either.

    If it is possible, please em me the weights of the various flours used in the GFB recipe on pg 236 of the HBin5.

    Don

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