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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1,480 thoughts on “Contact

  1. I LOVE your book, got it for a present and tired my first loaf today. It is rather small, can I make a 2 pound loaf instead of the one pound and if so, how long would I bake it for.
    Thanks
    Sara

  2. I own all 3 of your books. I took your class at Chanhansen. My grandson is on a gluten free diet. I made your gluten free pizza last year. Lots of ingredients. The gluten free flour at the Wedge Coop shows xanthan gum being in the flour. Have either of you tried using this? Thanks Mark

    • Mark: We’re currently experimenting with various gluten-free flours and we’ll eventually be developing recipes with them. Which brand are you talking about at the Wedge?

      • Thank You for the follow up.I’m out of town. Next time I go there I’ll reply back.

  3. Love your Bread in Five!!! I am practicing the basic recipe and although the bread tastes out of this world…The bottom of the bread keeps puffing up which tuns the bread on it side. Not sure what I am doing wrong.

  4. Hello, I really enjoy making round bread dough from the master 6-3-3-13 recipe (boule?) that a friend emailed to me. My major concern is that my loaves tend to rise “out” rather than “up”. What can I do to fix the problem?

    • Susan, Lori: Same problem, really. Which book do you have; check the tips and techniques section and also our FAQs tab above in the meanwhile.

      First things to try: longer resting time, deeper slashes, more careful shaping.

      • I had a similar experience last week when I forgot to slash the top before baking. If I slash, perfect every time.

  5. My problem isn’t a dense crumb,it’s that the bread is crumbly upon slicing!

    Made the Oatmeal bread from the first book–my girls love it, but sometimes it seems to form a good dense crumb and sometimes it doesn’t. And last night it didn’t.

    The only difference between the recipe and what I did is that I cut the recipe in half and baked a single loaf in a standard loaf pan. Didn’t do the refrigerator rest–baked it from fresh dough. Let it cool overnight and sliced it this AM and it crumbled and tore.

    I have spoken to people at KA Flour and they’ve recommended adding a bit of potato flakes or such, but I still haven’t hit the right thing for consistent success.

    My daughters love this bread so much that one of them will happily take it as bread and butter sandwiches, and it’s a lot healthier than the very reliable buttermilk bread that we make. But if it doesn’t slice, I can’t use it. I want to perfect this one.

    Thanks!

    • Hmm. Oatmeal interrupts the gluten structure the wheat breads form, and in ours, there’s less of that structure because we don’t knead. Two suggestions:

      1. Consider kneading the just-mixed dough batch, using water rather than flour to wet your hands and keep from sticking. I do this right in the bucket. Maybe a little flour is OK. Don’t knead after the initial rise.

      2. Consider whisking vital wheat gluten into the dry ingredients before adding liquids (yes, reverse the mixing order), as in our second book (http://bit.ly/3wYSSN). More on VWG at http://www.artisanbreadinfive.com/2008/02/10/qa-whole-grain-breads . You’ll need to slightly increase the liquids. 1/8 cup? 1/4 cup?

      • Thank you–I will definitely try both the kneading and the gluten.

        The dough texture has been fairly sticky.When I’ve halved the recipe I’ve used about 7oz of water. In increasing the liquid for the added gluten, what should I be looking for in the dough consistency?

        I want to get the texture worked out and then I may try this again as a pain de mie. I’ve been frustrated by holes in this bread, but am reading over my Julia Child and will see if her shaping techniques help this out. Need to perfect it–my 13 year old came home yesterday and said her PB&J was crumbly but delectable and she wants more of the same!

  6. I just made a pizza with your Olive Oil Dough in ABin5. I put all the toppings and froze it for later use. When it’s time to cook it, at what degree should I cook it and for how long?
    Thanks so much for your marvelous book! It is amazing to me all that can be done in baking with it and how marvelous it turns out every single time. People just love my bread and can’t believe it’s so easy to make.

    Chantal
    Blainville, Québec

    • Chantal: I don’t usually do it this way, but if you’re starting with a frozen prepared pie I’d lower the heat– maybe to 450. 10 minutes?

      But it might work at full heat (550). Only concern I’d have is that edge might burn before center fully defrosted and heated. less than 10 minutes?

  7. I LOVE this method of baking bread, turns out FABO, I’m 74 and have been baking bread since I was 17 and living out in the bush. You’s is not only a time saver but is delish as well. I have a friend who has Celiac Disease and I’d LOVE to bake a loaf that is gluten free. I’ve read your cookbook of course and understand there is difficulty but wondered if you had a recipe that ‘works’ or ‘sort of works’ that you’d share and I could make some bread up for him. Soooo appreciate your time on my behalf. Namaste, Shirl

  8. Help.
    I have made gluten free boule from your site recipe 3 times and it is like runny pancake batter. Bought a scale and calculated flours etc.
    Still runny and not like video texture. I added another 3/4 c. of each flour this time to get a dough and it is resting on counter. (fingers crossed)
    with eggs + oil it seems to be about 4 cups liquid to the 6 1/2 cups flour. Where am I going wrong? I need to know before I buy the book,
    Thanks,
    B

    • Bonnie: Understand that only “Healthy Bread…” http://bit.ly/3wYSSN and Pizza http://amzn.to/eo10NJ have GF, and just a few.

      Unfortunately, GF ingredients aren’t terribly well-standardized, so people do experience this kind of variability unless they use the exact same brands as we do and make no substitutions or omissions. I’m guessing you can compensate the way you are doing. Assume you are using the xanthan gum we call for.

  9. I have a recipe for a classic Chilean bread. Can you help convert it to an ABin5 recipe?

    Hallullas
    for 24 breads Ingredients:

    500 grams all purpose flour
    275-290 ml of warm water
    1 packet of yeast (7 grams )
    1 teaspoon granulated sugar
    2 teaspoons of fine salt
    50 grams of vegetable shortening or butter at room temperature

    Preparation:

    Mix together the flour , yeast, salt and sugar, adding star water to form a dough . Knead for 5 minutes With The bread machine or mixer or 10 minutes by hand .
    Add the butter , mix Until fully incorporated in the dough, knead 10 minutes more With The machine or 20 minutes by hand Until the dough is soft and smooth dough . Let stand covered 10 minutes .
    Extending the dough over a floured counter Until it reach a thickness of 1 cm, folded in half and stretch again, repeat the stretch and fold steps 4 times in total. Sprinkle with flour IF NECESSARY.
    Re- roll the dough Until It is of 5 – 7 mm thick, cut with a 10cm round cake pan diameter. Place on greased baking sheet or silicone paper.
    Let rise in a warm place for 1 ½ hours or Until double in size.
    Preheat oven to 400F or 200C .
    Bake Until very browned, About 16 to 18 minutes .
    Remove , let cool on a wire rack and eat !

    Thank you!

  10. From your “Healthy Bread in 5 mins.” book 2 :

    (1)p.137=Cheese-Wine Bread=NO gluten at all?

    (2)p.275=Whole Wheat Brioche=2 1/4 CUPS of gluten?

    (3)p.284=Pumpkin Pie Brioche= total liquids including oil,honey is ONLY 2 1/2 cups ?? The other brioche in the same book (p.275) has 3 1/2 cups of total fluids & less flour

    • 1. Correct, it’s mostly white flour, which has more gluten strength.
      2. Printing error, so sorry, should be 1/4 cup. See Corrections tab above and scroll down to HBin5.
      3. It’s correct, the pumpkin has water content.

  11. making your 5 minute honey whole wheat in slow cooker and oven! Houre smells wonderful.
    Thank you for your books and website.

  12. Artisan bread in 5 has revolutionized my bread baking experience! Question, however, the tapenade bread on p. 56– do you put the tapenade in the dough, or is it spread on after baking? Know, dumb question, but I can’t see where the recipe specifies. Thanks!

    • … not crazy about the one I own, so I won’t recommend it (though it’s a 1993 model). Since we’re not experts on this, have to pass, sorry.

  13. HBin 5minutes a Day book: I am 12 yrs old-
    Made a Master recipe w/o the vital wheat gluten. Extremely hard to find where I live. Puerto Rico Temperature: 80F and humid. Added 1/4 all purpose flour. Everything was measured correctly pages 54-47. Next day looked too wet, but floured my hands well and sprinkles more flour, still gooey. ;(
    1. if, VWGlutten Not added- is not good to bake?
    2. goey, wet looking- is it bad, should add more flour? Help, mom doesn’t want me to waste more stuff.

    • The VWG would have absorbed that water, you now just need to add even more flour. Prob another quarter-cup.

      Don’t worry, it won’t be a waste…

  14. When calling for an egg wash on top of a loaf, since I don’t eat eggs, can I use just a light water wash or what would you recommend?

  15. Hi,
    Have you experimented with einkorn or emmer flour in any of your recipes?
    I own both of your books and have really enjoyed them.
    Thanks,
    Suzanne

    • Hi Suzanne,

      Both ancient grains will work best in our recipes if combined with other flours. They tend to be lower in the gluten forming protein and produce a dough with weak structure. If you combine it with All-purpose or even whole wheat the bread will not be as dense. If you are using HBin5, you may want to add some additional vital wheat gluten. If you are using the grains because of their lower gluten content, then you will need to add more of the flour and expect a denser loaf.

      Thanks, Zoë

  16. I don’t know if anyone has mentioned this fun little thing we do but I thought I’d bring it up in case you haven’t tried it. I’ve never heard anyone mention it before but I tried it and it’s great.

    We use your original artisan bread in 5 recipe and take a fistful of dough, form it, and drop it in a Camp Chef DO-5-Mini 3/4 Quart Dutch Oven and bake it in our countertop oven at 450 for half an hour. It makes a wonderful loaf that’s just big enough for 2. The crust is crispy all over, and the bread light and fluffy on the inside. We bake a couple of these several times a week. If you haven’t tried your own personal loaf in your own personal Dutch Oven, you should.

  17. Hi, you’ll have so much fun with this if you try it. Yes, I do preheat the little pots for 10 minutes at 450, I’m sorry I forgot to mention that. There’s no need to add water because the dough is already quite wet. Just take a fistful of dough out and form it into a ball. Let it rise for 40 minutes on a pizza peel. After 30 minutes, put the little pots into the oven to preheat for the remaining 10 minutes. If the pots aren’t well seasoned yet (see numerous websites for seasoning advice), I spray them with non stick spray because the bread will get stuck in them if you don’t. Then bake with the lid on for 30 minutes. Remove from the oven immediately and tip out of the pots. When they’ve cooled you’ll have a tiny loaf about as big as a large bread roll or a couple of buns. I found these pots after seeing them repeatedly on Iron Chef America. I searched Amazon and found them there. I bought 4 because I love them so much. After seeing a blog that recommends baking this bread in a crock pot, I had to try it with my tiny ones, too. Works great and is so cute!

    • I’m sorry, I meant a Dutch Oven, not crock pot. I usually make 2 pots full at a time, each one takes a fistful of dough. I apologize for the lack of clarity.

  18. No problem. Thanks for the info! I’m used to cooking with cast iron, so I’m well versed in the seasoning issue. I saw them on Amazon as well, so I’ll give it a try. Thanks for the tip.

  19. My family and I love ARTISAN BREAD IN FIVE MINUTES A DAY – we’ve basically done away with buying bread and just make it ourselves. Thank you – the recipes and tips are just wonderful!

    In your first book it mentions adding herbs to the boule for herbed bread. Aside from the dried thyme and rosemary, is it safe to play around with other ingredients? (Onion powder, garlic powder, dried chipotle, etc?) We usually double the recipe and it takes the full 14 days to utilize all the dough.

    Would it be a mistake to use fresh herbs knowing the dough will sit as long as it does?

    We noticed other recipes in the books incorporate cheese and fresh vegetables that allow the dough to sit for up to 7 days. Would that be the same for using other fresh ingredients?

    Thanks!

    • Hi Julie,

      It is just fine to use fresh herbs in the dough. The ingredients that you want to avoid are any eggs, dairy or meats. The fresh herbs may lose some of the their color and flavor when they are stored that long, but they will still be fine.

      Thanks and Enjoy, Zoë

  20. I have your book and would like to know one more bread recipe. Dark Raisin Rye. can you help me with using your recipes for this particular bread? Many thanks for a wonderful book! Terry

  21. Love your book, love the flavors and textures I get from the techniques. I am struggling to fix one problem I repeatedly have: loaves get misshapen during the bake. Sometimes this comes in the form of the bread forming a bit of an “appendage”, with the dough growing outwards. The other regular pattern is where the dough expands unevenly, with one side rising up and over the other side. I try to carefully shape and create the gluten cloak, and have tried hard to get the bread off the peel onto the stone carefully (I was assuming the motion was causing the problem), but I still am getting misshapen loaves. Ideas welcome.

    • Hi Keith,

      This is an easy fix. You need to let the dough rest for an additional 15 minutes, or longer if the room is cool and slash the top of the loaf a bit deeper. Try slashing 1/2-inch deep and this should resolve the shape issues.

      Thanks, Zoë

  22. I just wanted to tell you how much I LOVE your books. I have the bread and pizza one. Both of them have changed the way I think about bread and pizza. As a food blogger, I’ve tried countless dough recipes before. No dough to date has been as simple and tasty as yours. I was pleasantly surprised when I turned the left over dough into pitas for falafel! Outstanding.

  23. FYI in case ibooks still has e book version on sale be sure you have a reader that can use it. I purchased the ebook at regular price last year sometime only to find that since I have a Kindle and Nook it can not be read on either of them. Hate to buy it again for Kindle but might so if anyone sees it on sale please let me know.
    THANKS
    bj

  24. I have been having a problem resently with breads being wet on the inside and dry lumps in the bucket of dough. Thanks for you help.

    • Hi Holly,

      You can bake as many loaves as will fit on your baking stone. They will require more rising time, up to 30 minutes, due to the size. They will also require about 10 to 15 extra time in the oven.

      Thanks, Zoë

  25. I have just discovered the art of artisan bread making and your fantastic books! As a Canadian whose roots lie in Minnesota I am beyond thrilled to find that the Yoda’s of this technique are Minnesotans!!! I hope to someday attend one of your seminars and can’t wait to read your books from cover to cover!

  26. Hi! I would love to have an email subscription to your blog but haven’t found a link for that. Can you help me find it, or perhaps set one up for those of us who want it? Thanks very much. I love book and your recipes!

  27. Picked up your book the other day, and yesterday just for grins I tried a recipe that I halved. I’m blown away, everything worked as advertized. Not only that, the first loaf came out great.

    Now to get a larger container. Hmmm, bake bread in the morning and brew beer in the afternoon. Life is good.

  28. I grind my own flour. I want to make Oatmeal Date Bread. Can I use soft wheat for the flour? I thought this might work since it will be baked in a pan. Thanks. Phyllis

    • Hi Phyllis,

      Yes, you can, but you will find that the dough is wetter than normal. You will want to add more flour and potentially more vital wheat gluten to give the dough more structure.

      Cheers, Zoë

  29. Hi. I made the basic recipe off the website. What can I do to get a softer crust. the inside of the loaf was good, but the crust was way too crunchy.

  30. I’m not sure I’ve ever told anyone or group that they “changed my life,” but your work has. I started making the boule bread about 9 months ago, and since then I’ve likely bought as many bags of bread. We used to buy one a week. I feel independent, healthy and earthy. I love what your book Artisan Bread in 5 Minutes has done for our kitchen, our budget and our health. Thank you so much.

  31. I am about to purchase “Healthy Bread…”.
    Do I need to purchase a 6 qt round storage container as well? Thanks for your help and I look forward to receiving the book. Lin

    • Hi Lin,

      You don’t have to purchase a special bucket, but you do need a container that can hold all the dough. I have used a large bowl and even a soup pot to make the dough. If you use a bowl, be sure to cover with plastic wrap and not a towel, since the wet dough will stick to the cloth.

      Thanks, Zoë

  32. Hello, Zoe – I want to substitute whole wheat for white whole wheat flour in the Ten Grain bread recipe. Is flavor the only difference? That’s what I assume from your comments about ingredients in the Whole Grain book but wanted to be sure.
    Kathryn

    • Hi Kathryn,

      Yes, you can switch regular whole wheat and white whole wheat in equal measure. You may notice a difference is taste, but that would be all.

      Cheers, Zoë

  33. I have your book, Artisan Bread In Five Minutes a Day, love it!!!! My question is can I make the Bread pudding recipe you have out of the master recipe “day old loaves”, or should I use the Brioche loaf?
    Thanks
    Holly

  34. I switched to healthy bread in 5 minutes. Love it.
    Any chance you might develop some recipes with
    almond flour. I know it is trickier. I like Zoe,s granola
    too.

  35. Your “Artisan Pizza…” book page 19 “Throughout the book we call for 1 tablespoon of granulated yeast for four to five pounds of dough.” On page 61 the Master Recipe, “1 tablespoon yeast to 7 1/2 cups AP flour (ca. 2.4 lbs). Which is correct?

    • you’re confusing dough weight with flour weight. The 7.5 cup recipe makes about 4 pounds of dough; liquids make up the difference

  36. As a prediabetic I am looking for healtheir breads than straight white ones. Several diabetic sources list sourdough bread as a good substitute for stright white bread, primarily because of the acetic acid in the sourdough starter. Do bigas, polishes and other starters have a similiar effect, and do your own methods, for example, bring the acetic acid to the front.
    Thank you,
    Louis C Loria

    • Our storage of dough allows the accumulation acidic by-products of fermentation, similar to traditional starters. I’m not making any health claims for this however. If you’re pre-diabetic, you may benefit from whole-grain breads, which we concentrate on in our second book (http://bit.ly/3wYSSN). In moderation.

      • Jeff, thank you for your reply. I have been leaning in that direction based on all the information I have read thus far. I am looking into the breads in your second book as a way to continue to eat moderate levels of bread. Rather hard to live without it!
        Regards, Louis C Loria

  37. I am having so much fun with your book! Every time I make something new, I just giggle when it comes out of the oven because it looks to incredibly beautiful!
    I would like to make an Italian Easter Bread (the ring shaped loaf with colored eggs baked into it). Which dough would be best for this? Have you made this before?
    Thanks so much!

    • Hi Patricia,

      We haven’t done a post on this yet, but it is a great idea! I would start with the challah or brioche dough.

      Enjoy! Zoë

  38. I’ve been selling your books and making the Master Recipe for several years. All of a sudden I’m getting these hard chunks in the unused dough. I mixed it really good, but I don’t know why I have these. Please advise. Thank you.

    • Hi Barbara,

      Any changes in the flour you use? If you have a stand mixer you can try making the dough in that, which is great at getting a very uniform dough.

      Thanks, Zoë

  39. I have tried the basic recipe, red beet, and rosemary flax baguette from your Healthy Bread book. Each have been very tasty, however my dough does not stretch when pulling a portion from the container. I don’t need a knife or shears, it simply breaks after a very minimal stretch. Any thoughts?

    • Hi Bud,

      Most commonly this is either because the dough is a touch too dry or too cold. I have two refrigerators and one of them runs colder, the dough that is stored in the cold one does the same thing you describe. I just let it rise a bit longer than normal and it comes out great.

      Thanks, Zoë

  40. Getting no oven spring. Have followed instructions to the letter as well as tried longer relax times. 3 batches measured, weighed, and timed. even left half of one batch on counter overnight. Same result. Goes in the oven large grapefrit size and comes out the same. Oven temp is right on as well.

    • Hi Jim,

      Have you made any substitutions? Are you baking at high altitude? What kind of flour are you using? Is the room very warm where the bread is resting?

      Have you had a chance to watch any of our videos to see if the dough looks the same as ours? It may be too dry.

      Thanks, Zoë

      • No subs. Wisconsin altitude. Room is 68 degrees. Gold Medal unbleached for the 1st batch, Pillsbury’s Best Bleached for the 2nd. Have watched the vids. My 1st batch was wetter than the second, but look similar to vids.
        Thx,Jim

      • Hi Jim,

        Does the dough rise during the initial two hours? It isn’t a matter of failed yeast? Have you tried letting the dough rise for just an hour? I am thinking that the dough may be over proofing, which means the yeast has done all its work before it gets to the oven and will have no rising power left for oven spring.

        Thanks, Zoë

  41. Used different yest in each batch. Different new bottles. I get great crust, heavy texture,great taste, small loaf and heavy. 1st loaf followed instuctions, then started extendin rest times due to cool kitchen, Usually runs about 65 degrees with granite countertops that the paddle sits on.

    • Hi Jim,

      That does seem just a touch small. Does the interior look like the loaf in the post I just sent you?

      Are you using a baking stone? If so, how long are you preheating?

      Thanks, Zoë

    • Hi Jim,

      I may have missed a note, but did you tell me if you’re using a baking stone? If so, how long are you preheating?

      Thanks, Zoë

    • Hi Jim,

      Depending on the stone, it may take up to 45 minutes to preheat (even 60 for the super thick stones), this will make a big difference in your breads oven spring. Try a longer preheat and see if that has any effect on your loaf.

      Thanks, Zoë

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