Contact

To arrange interviews, print media, or television, please contact our publicist Christy D’Agostini at Christy.Dagostini@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 the FAQs page doesn’t help, 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. 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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1,283 thoughts on “Contact

  1. Thanks, Jeff and Zoe, for a wonderful concept and cookbook (AB in 5). Being able to make this bread at home has changed our lives!

    My problem: during baking, a bulge emerges from underneath, on one side of the loaf, destroying the symmetry of the completed product. This started happening only after I started using a new stone, 14.5 x 16 x 1/2, sold through King Arthur. Earlier I was using a slightly thinner Pampered Chef circular pizza stone.

    This is a problem only with basic recipe boule loaves. Semolina, European Peasant, and and baguettes are fine.

    If it’s not the stone, could there be something wrong with the way I’m gathering the “bunched ends” together (p. 28)?

    Thanks,
    Pete

    • Hi Pete,

      This is typically due to a need for more resting time. Let your loaf rest for an additional 20 minutes and it should improve the shape of the loaf. For whatever reason your dough or room may be a touch chilly and need additional time to relax.

      You may also need to let the thicker stone preheat longer to get it fully up to temperature. Those nice big stones can use 30 to 40 minutes to really get heated up.

      Give those things a try and let me know if your loaf improves.

      Thanks, Zoë

      • Zoe,

        Two days and two non-bulging loaves of bread later, I feel confident in saying that your advice solved my problem. Thanks!

        Pete

  2. Thanks so much! Syracuse is no Minneapolis, but we have had a month of very cool mornings. I’ll try your tips tomorrow.

    Pete

  3. I just discovered your first two books and they have changed my life! Waiting to see if they will change my waistline…

    One suggestion: I use only spelt in my baking as wheat does not agree with me. I have zero problems converting your recipes. However, you say that there is no white spelt available in America and I beg to differ! I live within a bike ride of Bob’s Red Mill and they have white spelt in packages and in bulk. I’m sure that you could order it through your local natural foods store. I use it quite a lot for cookies and cakes (and your brioche recipes).

    • Hi Angela,

      Thanks for the tip. At the time we wrote that, it may have been more difficult to come by. Thanks to the internet almost everything is available!

      Enjoy, Zoë

  4. Using Baguette recipe page 32 from Artisan Bread in Five Minutes a Day:

    Bread is sticking to the baguette pan. Otherwise tip-top.
    Suggestions?
    Thank you

    • Hi Keith,

      You can try using more cornmeal under the loaf, or you can use a piece of parchment, which guarantees no sticking. You can peel the loaf off the paper to crisp up the bottom crust for the last 5 minutes of baking.

      Thanks, Zoë

  5. I have my first batch of the whole wheat master recipe rising on the counter…I can’t wait to use it.

    I had a question about loaf pans…I have 3 stone loaf pans which I love for quick breads because I can preheat them, run a stick of butter around the sides, pour in batter and have an amazing crust on things like banana bread and such. I have baked yeast bread for years, but have not figured out a way to do something similar with a loaf of yeast bread…but I would really love to know if there is a way to preheat the loaf pans and put in the bread at the last minute.

  6. I have all 3 books and love them. I understand that I can use up to 1 1/2 cups of old dough to jump start a new batch by adding it to the water and using an immersion mixer. What is the approx weight of 1 1/2 cups and are there any other adjustments to the new batch with flour, yeast etc. thanks so much for your help!

    • Hi Pat,

      I’d say about 8 ounces of old dough added to the new batch. You can decrease the yeast if you like, but it isn’t necessary. Just dump all the new ingredients right on top of the water as normal.

      Thanks, Zoë

  7. I Love your cookbook-artisan bread in five minutes a day (and my children love the bread even more). However I have noticed the last few times I made bread this fall that the Oatmeal bread and the Portuguese Broa were both very soft, not like usual bread dough, even though I followed the recipe exactly. I hesitate to add too much flour. When I baked them, they were good but a little small. Is there something I should do differently?

    • Hi Lori,

      Have you made these recipes before and had different results? Or is this the first time you are trying our method?

      Thanks, Zoë

  8. Hi! I am baking from “Healthy Bread in Five Minutes a Day”, Roasted Garlic Bread,page 100.
    The dough turned out extremely wet. I noticed it when I was mixing —it did not feel right; tried to add extra flower, but it did not seem enough. I have followed the directions for measurements precisely as I always do and have never had any problems. It almost seemed that the flour/ water ratio was incorrect.Do you have any suggestions? Please, help, because this bread looks like a pita bread as it is resting on a peel (I did try to dust extra flour when making a loaf but it didn’t seem to make much of a difference. Thank you, Irina

    • Hi Irina,

      After you added the extra flour, did you allow the dough to sit for a bit? The flour will need a bit of time to absorb the excess water and to develop gluten, which will give the dough more structure. But, it may also need more flour, depending on how wet the dough was.

      Is this the first recipe from the book that you are making or have you tried our method before without this issue?

      Thanks, Zoë

  9. Love baquettes and have tried to replicate them for the ones we have enjoyed in France for years…love your recipes…found you do not have to wet knife before slicing if you use a ceramic knife in lieu of a lame’ or a regular knife.

  10. Hello to both of you. I’m just writing to say Thanks. My family and I got to take a trip to France recently. My wife had been there before, but this was my first time to experience it, and I loved it. Being a culinary geek, the food was, for me, one of the highlights of the time there, especially the cheese and bread, and I wanted to duplicate as much of the experience as I could here at home.

    I didn’t think that I would have time to make bread that approached true French quality on a very regular basis, but because of your technique, I do! I’ve studied cooking a lot, and I was admittedly skeptical when I first read about your technique, but in this case, I’m very happy to admit that I was wrong, and we’ve been making excellent bread almost every day. Thank you for your research and for sharing this great technique with the rest of us!

    Now if you can just come up with a way to make artisan cheese and wine in five minutes a day…

    • Thanks Chris,

      Wow, this is the highest compliment we can get! Once we figure out how to make artisan cheese and wine in 5 minutes (active time only) we’ll be in touch! ;)

      Cheers, Zoë

  11. Here are a couple of pics taken last Saturday evening, when a local association was celebrating a milestone anniversary.
    Some background to give them a bit of context… One the activities the association organises encourages people to demonstrate and share over the course of an afternoon, whatever it is that interests them to whoever wants to attend. The workshop is usually held in the home of the “demonstrator” and up to 20 people can attend. No payment is made or required and it’s a fun way to share passions.
    Last Saturday, those who had shared in 2011 were invited to contribute to the buffet.
    I had shown my neighbour the Bi5 method 3 or 4 years ago, and we hosted two bread-making workshops last year.
    Last week, she baked 48 baguettes in her oven at home for the anniversary buffet, and I made some cakes based on a brioche dough.
    We’ve shown the Bi5 method to around 35 people, who have also shown it to their friends and neighbours!
    A great thank you from all of us!

    http://www.flickr.com/photos/95487877@N00/8090295982/in/pool-artisanbreadinfive
    http://www.flickr.com/photos/95487877@N00/8090327681/in/pool-673990@N24/

    • Hi Cayrols,

      Thank you for spreading the word about our books, we are so thrilled that you are enjoying the process and all the bread! They look gorgeous! Thanks for sharing the pictures.

      Cheers, Zoë

  12. Thank you so much for writing this book. Getting to enjoy freshly-baked bread all week on little to no effort has kicked up my standard of living in a huge way!

    A friend loaned me a copy of your book, now I’m returning it and buying one of my own, plus your other ones, plus buying more copies to share with my friends. This is so awesome!

  13. Hi. I have a “what did I do wrong?” question. I froze the dough for one loaf from the master recipe from ABFMD in March. I defrosted in the frig overnight, set it out for 40 minutes (probably more like 1 hour) – no rise, but I know that can happen – placed in the oven (following the MR) and….nothing – it cooked, but didn’t rise, and looked grey and slightly gummy inside….I have one more loaf in the freezer left and I’m thinking of tossing it, but thought I’d ask you guys first. Thanks!!!

    • Hi Sally,

      In the books we recommend freezing the dough for 3 to 4 weeks. Dough can lose its rising power and take on too many off flavors in a home freezer, to last as long as you’ve had yours.

      Thanks, Zoë

      • Zoe – thank you!!! That makes complete sense and is also a good reminder to re-read the book! : )

  14. Hello, I just got your first recipe book today and I’m crazy about it. I found your boule recipe last week and have been making it non stop. So excited to try more recipes.
    Question what does it mean when you say natural flavored oil? I want to make your wheat sandwich bread.
    Thanks again…tomorrow I will make pizza. Mixed it tonight and it was a piece of cake.
    Chrissy

    • Hi Chrissy,

      What we mean to say is Neutral flavored oil, one that doesn’t have a strong flavor. Canola or vegetable oil will work well, but something like peanut oil may be too strong.

      Thanks! Zoë

      • Thanks! Made your pizza dough last night and it was amazing! Used some of the dough to make calzones and my family could taste the difference from the usual dough I make, which I won’t make again. I’m hooked on your dough!

  15. I have been fascinated by your method for some time; watched every video. After finally buying your first book last week I made my first batch-Tapendade bread two days ago. All gone in two days.
    I thank you for all the videos. My batch of dough seemed very dry compared to what I saw in them. I live in Montana and the high Rockies are extremely dry, so I’m guessing my flour is therefore also dry. Fortunately, I added another couple ounces of water to get what looked like the right consistency from the videos.
    What a phenomenal loaf! It may be the single best bread I have every tasted, including in Europe. I made my second dough tonight (olive oil dough) and it too was dry (kneadable consistency). Again, I added a couple extra ounces of water. It rose perfectly in the box and is now in the refrigerator for the night.
    This is so much more fun than all the normal work to get a good bread. What a treat to have it any time at all–and better than most bakeries–crusts are amazing. I will be trying every recipe.
    What do you suggest next after the awesome Tapenade?

    • Hi Kaylie,

      Perhaps you can make the red pepper fougasse with the olive oil dough that you have?

      Enjoy and thank you for the lovely note! Zoë

      • Perfect–will do. Plus tonight the family will get a couple of calzones with potato, olives, and shiitakes ’cause that’s what I have in the house right now.

  16. Hi Zoe,
    I was at your class at cooks last Sunday. Can I bake two loaves at one time? Also, can I bake one in the Le Cruset and one on a pizza stone at the same time. Should the temperature be the same? Length of time? Also on your internet page, it says 1 TBSP of granulated yeast, but your first book says 1 1/2 TBSP. Which should it be? Thanks, Ann

    • Hi Ann,

      It was such a fun class, thanks for joining me!

      You can bake as many loaves that will fit in your oven. You want to bake breads together that require the same oven temperature. If you have room to bake one on a stone and one in the dutch oven, then it is just fine to do so. The timing for baking should not be effected by having multiple loaves, although every oven is different, so I suggest you ultimately go by the deep brown color of the crust to judge if your loaves are done.

      You can use either amount of yeast in the dough. Here is a little more information about reducing the yeast: http://www.artisanbreadinfive.com/2007/12/19/low-yeast-version-of-our-master-recipe Some people are very sensitive to the flavor of yeast and prefer it with less. On the other hand I know several bakers who love the flavor and choose to increase the amount. This is something you can experiment with to decide where you fall.

      Thanks, Zoë

    • Ann: No newsletter; which of our recipes are you using that call for cake yeast? We have one on the website, but it’s certainly not our standard.

  17. I have all three books and love them. My family really likes the pecan cinnamon rolls on pages 187-188 in ABin5. I would like to make them Christmas Morning when we host a brunch for my wife’s family. I am wondering if I can make the rolls the day before, refrigerate them, then let rest out of the refrigerator for a period of time (2 hours?) prior to baking. Any thoughts?
    Thank you, Joe

  18. I have been trying to find out what happened to your breads made with poolish. I’ve been making them for some years now from a video of Malcolm Kronby. I like to make enough dough to keep in the fridge for a week and then I let it rise overnight and put in the oven first thing in the morning. Thanks for your answer.

  19. Hi Zoe,
    It’s Ann again from your class. I can’t remember if I cut the dough first before I put the eggwash on it and then sprinkle the topping or vice versa. Thanks.
    PS….I made the pizza tonight. Didn’t use the rolling pin but I ended up with holes when I tried the hang it on my knuckles. Will keep working on it….or will take another class.

  20. Hi, I loves all your books and likes to share the homemade bread with friends, but it seems that for home oven,it is very difficult to have 2 boules or free form loaves baked at the same time. Since doughs should be put in the middle oven, if I put 2 doughs, that will cluster after baking. Please advise if there is any way to bake 2 doughs ( 1.5 pounds ea) at the same time to save time and electricity.

    • Corinne: Just ignore the “center-of-the-oven” instruction, and give them enough space not to touch as they expand. You may have to rotate the loaves to get them to bake evenly, so check at about halfway through the baking. May take longer with 2 in the oven. Also, use an oven thermometer to be sure oven’s hot enough, something like http://ow.ly/8CVPU

      • Hi Jeff
        Thanks for your suggestion. I have another query about the leftover dough, can I use it batch after batch as long as the dough doesn’t contains perishables? I have tried 4 continuous batches, but just keep wondering if it is ok to do so and even keep going on because I really find it not only convenient but also bring out the rich flavor of new dough. Regards,Corinne

  21. I bought an Emile henry pizza stone and your recipe is on the inside cover. Step 3 says “… allow the dough to rise at room temperature for approximately 2 hours. Leave the lid open a crack for the first 48 hours.” Those times seem inconsistent. Are they correct?

    P.S. Just ordered two of your books on Amazon.

    • Joe: This dough’s intended for storage. First two hours at room temperature, then into the fridge for up to two weeks. During the first 48 hours, leave a crack in the lid to allow gasses to escape (you’re in the fridge at this point); after that you usually can shut the lid for the rest of the storage time.

  22. A year ago I found out I was diabetic and being concerned about the medications involved, vowed to manage my diabetes through diet and exercise. I began to take a keen interest in what I was eating for the first time in my life, and also began to make a lot of my own food staples in order to control the amount of sugar I was eating. But no matter what, I couldn’t bake a decent loaf of bread. I was really good at making super dense salty bricks…probably a good building material, but not so good to eat. Your books changed all that. Now I bake bread and crackers and pizzas that my coworkers and neighbors all clamour for…and I’m all the healthier for it.

    Thank you very much.

  23. Dear Jeff,
    I’ve been making the ABin5 Light Whole Wheat Bread using white whole wheat flour but adding the quarter cup of VWG as in the Master Recipe of HBin5. I like the way the dough handles and stores better. I also add about an extra quarter cup of water and use the 90 min rest and 30 min preheat. The recipe says it makes four 1 lb. loaves so I usually make two at a time and bake them for 30-35 min but they’re small and I don’t get enough large slices. I would like to try making one 2-lb. loaf . How long would i need to bake? Thanks so much.

    • Rose: More like 45 minutes but experiment with your particular oven– may take an hour, but may overbrown and you may need to adjust temp.

  24. I strongly prefer weighing my baking ingredients rather than using volume recipes. In your FAQS you mention that your Healthy Bread in 5 Minutes a day book contains a complete list of weight conversions. Could you possibly post the conversions on your web site? PRETTY PLEASE WITH SUGAR ON TOP.

  25. Hi, could you tell me how could I substitute whole wheat bread flour for whole wheat flour? I just found I bought back the wrong flour and I do not see much of whole wheat bread flour in your books, so if I can substitute it for whole wheat flour, them I can easily used it up. Thanks. Corinne

    • Corinne, may need a little more water, but not much, and maybe not any. Reg WW already absorbs a lot. Try an extra tablespoon per cup and see how that goes.

  26. Im so glad I found out about you guys and this website, Im pretty new to the method just started two weeks ago, and I made pizza dough last week and it was fantastic, and Ive tried several times before and nothing good, oh you guys rock!! Your books are in my xmas wishlist for this year :) I also tried to make a loaf of bread, it had good flavor but it is too dense, and my husband likes very light fluffy bread like the one from publix supermarkets called white mountain bread. Do you have a recipe similar to that type of bread, light sandwich bread?

    • Isis: try a longer rest time– 60, or even 90 minutes. Haven’t heard of White Mountain Bread– in general, our breads are substantial…

  27. Hi,
    I am wondering which of your books has the most gluten-free recipes. I really want to bake some gluten-free artisan bread, but my girlfriend is gluten intolerant.
    Thank you!

  28. Hi there! I have a question about very strong yeast odor that seems to be ruining my bread. I baked oatmeal date bread from HB in 5 minutes a day( page 191), followed the instructions, but the very first loaf had such a strong yeast flavor that we could not eat it.My bread bucket was not air-tight.I’ve made french boule after that, thinking that may be something was wrong with the yeast, but it came out perfect as usual.Tried to make another loaf of date bread —same strong yeasty flavor — had to throw away the dough. Yesterday, I mixed the dough for buckwheat bread from HB in 5 minutes a day(page 127), and while shaping a loaf today —the first thing I noticed was the same overpowering yeast smell. Does it have something to do with the whole wheat flower? I am using the same bucket I always use with great results, so I know it is not the gases being trapped. Do you have any suggestions? Thank you very much

  29. Non-Diastatic or Diastatic?
    Artisan in 5 is my go-to bread book. My mom gave one each to my sister and me a few years ago. I love the Portuguese Broa, European Peasant, Pumpkin Oatmeal (Thanksgiving winner), and, of course, the Main. I want to try the English Style Granary and have a question about malt – Non-Diastatic or Diastatic? The recipe doesn’t specify and my research makes me think they are very different. Thanks for any clarification!
    I saw the Pumpkin Pie Brioche for the first time and will be trying that this week. Thanks and keep the creativity coming!
    Beth

  30. I have just bought the UK version of the book Five Minute Bread but I have a problem in that the gas power is low in our area and the maximum oven temperature I can get is 210 degrees. How long extra would compensate for this lower temperature?

    • Hi Paul,

      You are referring to 210°C? You will want to increase the baking time by about 20 minutes. You will not get as crisp a crust, but it will bake through.

      Thanks, Zoë

  31. Zoe, Know that you are still beautiful and have created a great surge in home bread baking with your fantastic books. I am moving on to BROWN AND SERVE Artistic Breads and find the crunchy French Bread crusts most interesting and tasty. This process allows you to do some post-baking things to the bread to further enhance the flavor. Try it – you will LOVE it.
    Art

  32. I’ve had all of your books, several copies of them to be honest…but I keep giving them away to hungry friends! Thank you so much for the website, where I can recall recipes, and send new friends.

  33. Hi

    As a 60 year old I felt it was high time I l tried making bread especially now I have started collecting my pension and cant afford shop bought uncut loaves.
    My first two attempts at traditional white bread turned out too dense so I thought I would try your method but I must be doing something very wrong as its not going at all as planned.
    The mixing stage was fine after 2 hours my dough had doubled in size nearly filling my container, and when it sunk back a little I put the lid on the container leaving it open a little and put it in the fridge. Now two day later I thought I would try baking the first loaf so I tried to cut off a grapefruit sized piece. I have watched the Utube videos and stretching the top of the dough and folding the edges under looked easy but I had enough trouble getting the dough out of the container and once it was in my floured hands it stuck everywhere there was no way I could stretch the surface and fold the edges under, I just ended up with a cobweb of strands it was a right mess.

    If I cant pick it up I can shape it please advise as I dont know what I am doing wrong

  34. You didn’t mention if you sprinkled the dough with flour before attempting to cut off the grapefruit sized piece and shape it. The extra flour makes the dough manageable and allows you to shape it. Good luck.

  35. I’m using the book to make Challah. It mentions using a cooking sheet to cook the bread but I’m not sure if I read it wrong.

    I have a baking stone and have been using it in conjunction with the pizza peel. Am I supposed to skip the stone and peel and not bake the challah on the pizza stone and not use the water in the pan?

    • Hi David,

      That is correct. You can use the stone with the baking sheet, but it isn’t necessary. No steam is needed, because you are not trying to get a crisp crust on this bread.

      Thanks, Zoë

  36. What is the difference between the books:

    “five minute Bread” 2011
    and the earlier publication:
    “Artisan bread in five minutes a day” 2007

    • Hi Umberto,

      The “five minute Bread” 2011 book is our British edition of Artisan Bread in Five Minutes a Day, which has the recipes tailored to that market, with metrics and local ingredients. Hope that clears up any confusion.

      Thanks, Zoë

  37. I just got “Healthy Bread in Five Minutes a Day” for Christmas and I can’t wait to try out the recipes. However, my daughter is allergic to barley, which rules out regular all-purpose flour (unless you know of a brand that doesn’t contain barley malt). How should I adjust the recipes calling for all-purpose flour, to get a result that’s close to the original? I generally bake with King Arthur white whole wheat flour.

    • Hi Lisa,

      I do not know of a brand off hand that has no barley, so we will have to find a way for you to work with the white whole wheat. The issue with 100% whole wheat recipes is that when they are stored in the refrigerator for more than a week, they start to get dense when baked. We added the all-purpose, because many folks are trying to recreate their favorite brand of whole wheat bread and it tends to be soft. I mention this, so that your expectation is that you will have a nice hearty loaf and not a fluffy one.

      Before you start changing the recipes, I recommend you watch our videos and make one of the 100% whole wheat breads so you know the consistency you are after. You may even find that there are plenty of 100% ww breads in the book and you are happy making those, but if you want to branch out, here is what I recommend:

      Switching to the white whole wheat may take a bit of adjusting, so I would start with a 1/2 batch. You can substitute the white whole wheat for the all-purpose, but you will also want to add an additional 1 1/2 teaspoons of vital wheat gluten and an additional tablespoon of water per CUP of white whole wheat. Like I said, this is a bit of an educated guess, so you may have to adjust these amounts.

      Thanks! Zoë

  38. I am interested in purchasing your Artisan Bread in 5 Minutes A Day book. I have only a 2qt. cast iron dutch oven as it fits in my toaster oven. Can I make these breads in it? How would I know how much dough to use? Do I need to preheat the dutch oven or can I allow the dough to rise in it cold before baking? Thanks!

  39. Have you guys tried using the “Ultragrain” flour from Eagle Mills/Conagra found at Costco. It’s unbleached white flour mixed with 30% “Ultragrain” whole wheat flour.

    Just using the basic recipe, I seem to have rising problems with it. The loaf spreads out, not up, but also just doesn’t seem to get big bubbles in it. Is it possible I have to add additional gluten to make this flour work well? Or will reducing the water help? (The dough is stickier than normal).

    • Hi JC,

      Yes, adding vital wheat gluten will help a lot. The bran and germ in the flour will effect the gluten development and make it more slack than dough made with all-purpose flour. You may also have to add a touch more water to compensate for the additional gluten.

      Thanks! Zoë

  40. Hi Zoe,

    I’m interested in finding out if you have had any luck in perfecting your croissant recipe? This is something my husband and I have worked on over the years with limited success. I’m having a blast baking bread from two of your cookbooks and a great croissant recipe using your techniques would be wonderful!

  41. Hello! Just got your HBin5 cookbook for Christmas. I’m new to making bread by hand – used a machine for years. I’m so excited – watched several of your videos all ready.

    I started with the master whole wheat recipe – the flavor was really to bland for my family. Could I add any type of sweetner to it?

    Next I made the whole wheat sandwich bread on page 92. Loved the flavor – but it was way to crumbly to use as sandwich bread. Is that typical, or do i need to do something different?

    Thank you!
    Margaret Ann in Oklahoma

    • Margaret Ann: In HBin5, since we were going for a health angle, we decreased the salt in our dough batches— in our first book we’d used 1.5 tablespoons of kosher (coarse) salt, in HBin5, only 1.0. So you may be missing the salt, could increase that. Yes, can use sweetener: sugar, honey, maple syrup, or agave. Start with 1 or 2 tablespoons; advantage is that you don’t need to turn down the oven heat. If you go to 4 tablespoons, decrease temp to 350 and increase time to 45 min or so.

      Crumbliness: did you use vital wheat gluten? Are you using a coarse WW like Bob’s Red Mill or Hodgeson Mill? If so, switch to a more typical (non stone-ground) supermarket product like General Mills and that might be part of it.

  42. My husband has been using the Master recipe to make flat bread but has been frustrated that the it turns more into a pita bread with the pocket rather than a flat bread without the pocket….any ideas? He has experimented with different rise times and making dimples prior to baking but still inconsistent results.

    • Diane: “dock” it (puncture with a fork all over before baking) and use a pointed implement to deflate any bubbles that form during baking.

      • Hi,
        I just started to use your book Artisan Bread in Five Minutes a Day and I love it! I had never made bread before, so this is a big step for me. I have tried a couple of your recipes “Oatmeal Bread” and “European Peasant Bread” and they both tasted great. However, I have noticed that after the initial rise the dough loses some volume while in the refrigerator (almost a third of the total amount). Am I doing something wrong? Any suggestions? Many thanks and again thank you for sharing your wonderful recipes. Angélica

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