Corrections

Artisan Pizza and Flatbread in Five Minutes a Day:

Page 52, first line:  To freeze a prebaked pizza crust… (page XX) should read (page 48)

Page 72 (Ingredient list for Crisp-Yet-Tender Crust):  Lukewarm water amount should be 3 3/4, not 4 3/4.

Page 95, last line:  Use 8 cups whole grain flour, not dough.

Page 174, Step 2:  Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”

Page 251:  Omit (450 degrees F) from Line 6

Early editions of our first two books had some errors that snuck through; all were corrected in later printings:

Healthy Bread in Five Minutes a Day (2009)

Artisan Bread in Five Minutes a Day (2007)

68 thoughts on “Corrections”

  1. Pingback: In the Beginning « Proof of the Pudding

  2. Pingback: Ellifolks — Bears, Critters, and Stuff » Blog Archive » Making Bread - "Artisan Bread in Five Minutes a Day" Book

  3. I just bought Artisan Bread in Five Minutes from Amazon out of pure curiosity. I am not a professional, but an experienced bread baker. Your master recipe calls for 1.5 Tablespoons of salt. That amounts to 5.5 teaspoons. The traditional method requires only 2 teaspoons of salt for the same amount of flour. I have tried your recipe – it works, but the bread is really salty, even for me. I am an Eastern European emigrant, and share the same taste with Jeff’s grandmother. Perhaps it should have been 1.5 teaspoons vs 1.5 tablespoons of salt? Please, let me know. Sincerely, Steven Klein.

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  4. hello, ready to try your recipe but dont have a stone. noticed in your video you use cast iron. Can I use a large cast iron pan instead of a stone? If I do need a stone for best results, would that be a simple pizza stone?
    Thank!

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  5. I didn’t have a stone, so I used regular pizza pans – my 17 yr. old son and I GOBBLED THIS PIZZA UP and he took the rest for lunch! MANY THANKS! (I think it’s the best homemade pizza dough I’ve ever tasted – and I’ve tasted lots over the years.)

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  6. Hi:
    I have been breaking bread using your technique even before your first book came out. I love your books. Just wanted to let you know that I won first prize in the Fleischmann yeast contest at the South Carolina State Fair and also a blue ribbon in the yeast bread other division for my Nutella, chocolate chip, almond brioche using your technique. I am working on an easy croissant recipe. Thank you and looking forward to your new book. I have ordered a copy from the Barnes and Noble in Roseville, MN
    Sara

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    • Sara,
      Congrats on your ribbons!
      I have been trying for years to come up with a really flaky croissant dough that is even close to the traditional ones (multiple layers of butter, folding, and chilling). The quick croissant recipe that seems to turn up everywhere makes awful, awful cresent-rolls-in-a-can rather than croissants.
      Have you had any luck in your experiments? I’d hoped thin-rolled dough and melted butter would be the answer, but that didn’t do it for me. Do you make a mixture of butter/flour to spread on the dough layers?
      Thanks,
      Margaret

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      • Hi Margaret.

        Once we have created a croissant that is wonderful and quick we will share it. I have gotten close, but not quite there yet. It is a great challenge indeed!

        Thanks, Zoë

  7. Wish I could be there to meet you, but I live in South Carolina. How about a trip down here? Hope the book signing goes well!

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  9. I have been baking the basic whole wheat bread from the master recipe for about a month now (both in Minnesota and Florida) and we love the free form loaf baked on a baking stone but it comes out more like foccacia (thin). I have both weighed and measured the ingredients and cannot seem to get a stiff enough dough to hold a boule shape or oval. I did make in a loaf pan and it was fine but I like the crispy crust that comes from cooking on the baking stone. Have any suggestions? I have increased the flour but the texture was not very good. I have had great crumb texture with the custard structure.

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    • Arlenne: Do you mean the whole wheat bread from ABin5, or the whole wheat from HBin5? Can you tell me which page? The answer depends on it…. Jeff

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  10. I found a recipe for your Classic Pizza Margherita in an ad for Red Star yeast and King Arthur flour, which ultimately led me to your web site. The pizza dough recipe in the ad calls for 1/4 olive oil, but you don’t mention this ingredient at all on your site or in the video on your site. In fact, you clearly state that there are only 4 ingredients. So, do I add the olive oil or not?

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    • Hi Bonnie,

      We have many dough recipes in our book, both with and without olive oil. You can make great pizzas with any of the recipes. Try them all and see which is your favorite. We also have whole grain and even gluten-free.

      Thanks! Zoë

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  12. Hi There,
    Just got your first 2 books and am really excited about them (especially your Healthy Bread book). My question is about resting the dough before baking. You give a number in minutes for how long to rest the dough, but say that larger loaves or colder kitchens will require more resting time. This makes sense of course but, how much longer? Since it’s impossible to gauge how much extra time in minutes because loaf weight and kitchen temps are variable, can you tell me what the dough should look like when resting is complete? Does using the indentation method (poking with 2 fingers to check if dough is ready to bake) work on your doughs? I tend to make larger loaves (most of the time in loaf pans) and the temperature in my kitchen is around 60-65 degrees in winter.

    Thanks,
    Sam

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    • Sam: Ideally, the dough should jiggle a little when you shake the peel or the pan. I don’t find the indentation method as predictive with our wet dough. It frequently doesn’t hold a shape well, even when adequately proofed. Jeff

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      • Thanks for your reply Jeff. I’m hoping you won’t mind if I ask you a couple more questions. When I ordered your books (new) from Amazon a couple of weeks ago, they sent me editions from your first printing which has some errors. I corrected most of them from the corrections page you have posted, but there are a few things that aren’t clarified. In your ABin5 book, the recipe for Oatmeal Pumpkin Bread (p.100)says to use 1 cup pumpkin puree. On the list of corrections it says to use “1 pie pumpkin”. Is the 1-cup puree amount called for in the recipe correct? Also–In your Montreal Bagel recipe (p.129) it says “1 T. yeast (1-1/2 packets)”. Is this correct? The yeast packets I use contain 1 T. One other thing. I made the wine and cheese bread in your HBin5 last night and it only called for 1-1/2 T. of yeast which is different from the other bread recipes which call for 2 T. It didn’t rise as much as the first(ww)bread I made from the book, even though I left it sit out for about 5 hours instead of 2 before refrigerating. I didn’t find any corrections on that recipe. Is the yeast amount correct or might it be an error that has been overlooked? Sure wish Amazon had sent me your later editions!

        Thanks for your help.
        Sam

      • Sam: Yes, it’s one cup of the puree; set aside the rest for another purpose.

        About the yeast, frankly, it doesn’t matter. We’ve gradually begun using less yeast and it works great; some people prefer the flavor.

        Two tablespoons? Which of recipes are you referring to, we don’t use that much? Jeff

  13. I just purchased the Healthy Bread in 5 book, and am tremendously looking forward to working through it. I’ve made my first batch following the “master recipe”. I weighed all the ingredients by the gram – the dough did rise quite nicely in the 2 or so hours, but it had a surprising (to me) appearance:

    sort of “glued” to the sides of the bowl all the way around, and the surface very “pock marked” (like craters on the moon.

    Is this normal?

    So then when I made the first two loaves (the second day and then 4 days later) I really did not get any rise during the 90 min resting period, and very little “oven spring”. Today’s effort I measured: when set out and covered to rest, the loaf was 5″ L x 4″ W x 2″ H

    after 90 min, it was an inch longer and wider but the same height.

    After baking it is 7″ L x 4 3/4″ W x 3″ H

    again – normal?

    The first loaf was tasty, but very dense crumb – I’m waiting for this one to cool before cutting.

    What can I look at as to the cause? My kitchen is maybe 66-68deg when the dough is resting – does it need to be warmer?

    I used king arthur stone ground whole wheat and dakota made unbleached all purpose flour.

    I so want to be able to produce tasty, not too dense whole wheat/whole grain breads, and really really hope your method will work for me! :-)

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    • and ps – I’ve been very gentle about the handling, and have made sure not to “knead” on the dough or otherwise rough it up or punch it down. Can’t wait to see what the crumb on this one today is like, but my guess is that due to such little rise it will again be very dense.

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      • ok last addendum just to be clear: using the recipe for whole grain artisan free form that starts on pg 53 of HBin5. After forming the loaf, mine looks very much like what is pictured bottom of pg 57 (as opposed to what looks very flat on bottom of pg 58). But I get what seems like very little oven spring.

        Again – just not sure if this is “normal” or if something is going wrong.

    • Hi Pvl,

      Your issue may be that the flour you are using, Dakota Maid, has a higher protein content, which means it will absorb more water and make for a drier dough. http://www.artisanbreadinfive.com/2008/02/10/qa-flour-and-water This will effect the ability to rise in the oven and will cause the surface of the dough to look as you described. You can add a few more tablespoons of water to the next batch and see if that helps.

      Our dough will not grow much while it is resting, but you should get more of an oven spring than you are describing.

      Hope this helps! Zoë

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  14. I was looking at possibly making your roasted garlic potato bread for our traditional Italian fried bread that uses potato as part of the dough. I would be leaving out the garlic (not part of the tradition) and was wondering about substituting any or all of the all purpose flour with Italian 00 flour. Would it work? Any differences in rising times if I did that?

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  15. Love your books! And my husband loves the fresh bread I bake him every week. Wondering if you have a recipe for Casatiello. Or do I simply use your brioche recipe and add salami and cheese? Would it work to make roll-size in muffin tins?

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  16. I just bought your Artisan Flatbread book and have had great success with the pizza dough recipes. Now I am trying to make the sweet brioche dough (p.254, and after two attempts, I am not having success at all. The dough won’t rise, and is really thick when I mix it up. Is it possible there is an error in the amount of water called for? What am I doing wrong?

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  17. hi- i just made the gluten-free brioche recipe from healthy bread in five and i did a double take when i saw that it calls for 3 3/4 cups CORNSTARCH….. now it is in the oven and still not so sure- was cornstarch a typo by any chance? was it was supposed to say cornmeal? i made it with cornstarch but it seems a very strange consistency. thank you so much for your reply and i love both of your cookbooks!!!

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    • Hi Camille,

      Yes, you did it right. Next time you make it you can replace some of the cornstarch with tapioca, it behaves very similarly and some people are more comfortable using that over the cornstarch.

      Thanks, Zoë

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  18. Thanks, Zoe. Good to hear you are working on a croissant recipe. I’ve tried various ideas, like rolling the chilled dough thinly and using a microplane to shave cold butter over it before folding…and other crazy ideas. But none has resulted in really flaky croissants. I rarely have time to make 5-turn pastry and am anxious to try your recipe when you release it. Thanks!
    Gave several copies of ABin5 for the holidays and everyone is really pleased with their bread!

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  19. I have your 1st 2 books and have enjoyed making healthy bread from home. It has been so fun to experiment and eat tasty creations!
    I have a couple of questions:
    I like the sandwich bread recipe in your HBin5 book. It is a money saver and higher quality than what I find at the grocery store.
    The problem is, my husband and I can’t eat a whole loaf before it gets hard. I store it cut-side down on a non-porous surface on the counter, but after 2 days or less the crust is rather hard to cut.
    How can I store it so nothing goes to waste? Should I freeze 1/2 the loaf since we don’t eat that much sandwich bread? If I freeze it, should I cut it into slices 1st? Is the refrigerator the best place to store the bread? Should I keep it in a sandwich bag on the counter? If I freeze it, do I thaw it in the refrigerator or on the counter? Does freezing change the texture of the baked bread? Is it better to cut the loaf as I need the slices or cut slices from the entire loaf on day 1 while it is still soft?
    Thank you in advance for your help!

    Reply ↓

    • K: given what you’re saying, freezing’s the only option. Big food companies realized that… so they invented preservatives. We don’t want to go that way. Have you considered little loaves?

      Don’t slice before freezing, it will freezer-burn.

      At room temp, yes, a Tupperware or plastic bag buys you a little time, but wrecks the crust (softens it).

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  20. I have been making breads using your method for a few months and have sucessfully adapted a recipe to enable me to make bread during our boating holidays.I have a stock of ingredients and a plastic tub and a roll of baking parchment and a roasting tin. I make the dough using all wholemeal flour, the liquid is half milk and water with a small ammount of honey and olive oil. We have a small fridge and I usually store the dough.A batch of dough made with 3 cups of flour makes a good sized bloomer loaf, I line the tin with the baking parchment and put the shaped loaf on to rest, usually about 1 hour, I then bake for about 40mins, but the loaf goes into a cold oven, top shelf, with the gas set high, no thermometer or steam, the result is a beautiful light loaf, very tasty and the boat is filled with the smell of fresh baked bread, with cheese and homemade soup we eat very well and enjoy fantastic toast for breakfast. Thanks for the great recipe books.

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  21. Yes I am in the UK, we always weigh and measure for baking, I have adapted a recipe for everyday bread using a 1.5kg bag of flour, so I dont have to do use cup measures, but on the boat where space is limited I wouldnt use a whole bag of flour at once as its easier to bake every day, then I use a cup as I dont have a set of scales. I will certainly look at the British version as I do find the cup thing rather an alien concept!

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    • Rosie: If you do use the UK version, would love your feedback, we were somewhat in the dark about UK liquid measures (Imperial versus non-Imperial??), so we depended on our Ebury editors in London. Jeff

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  22. I have both bread in 5 minute books. All seems to work well with the Artisan breads in 5 minutes; however, in following the HB5 recipes it seems to take the KitchenAid much longer to incorporate the flour and they come out much, much too wet and super sticky. I add more flour, but that seems to result in a dryish bread. I use whole wheat flour from Whole Foods and do scoop and sweep when measuring. Am I doing something wrong? Thank you!

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    • RH: Not sure, before we go any further, can you try a commercial whole wheat flour like Gold Medal or something? The WF flour is absorbing water differently than what we tested with.

      You could just try baking without the addition, but first see what you think of the commercial flour.

      Reply ↓

      • Thank you for your reply. After searching every supermarket in the area, I finally found some new whole wheat flour and my problem seems solved. Now I just need to work on getting the proper crumb and a little more rise and I will be fully satisfied. The family whole family loves the homemade bread and I don’t think we can ever go back to store bought. Thank you!!!

  23. Just tried the brioche recipe in AB in five. Used the King Arthur non stick pan, Cooked it for an hour, internal temp read 182 degrees. Not done. Checked oven temp, it is right. Set it on the rack, not a stone. What is happening? Same thing happened with the master recipe, after refrigeration, and cooked on a stone. Bread very dark and not done.

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    • Dorothy: are you making the loaf-sizes we recommend? One-pounders? Are you swapping anything in the recipe? Home-ground flour? If not, what brand of flour are you using?

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      • Used King Arthur unbleached AP flour, didn’t swap anything out. Grapefruit size dough. Used the same brioche dough for the sticky cinnamon rolls, adjusted temp and time for ‘dark’ pans, plus set pan on stone, came out beautifully. Might explain the loaf of brioche, but doesn’t explain the master loaf.

  24. Hi

    Just tried my first loaf tonight and the results have been great so far. I have 2 questions to ask though

    1) My oven heats to 450 in exactly 20minutes, in your recipes it indicates I should put my loaf in after 20 minutes even though the oven has not reached its temp yet. Should I be putting my loaf in a little earlier?

    2) The top crust is hard and crisp, but the bottom of the bread is decidedly less crusty. It has a fair amount of give. Is that normal?

    Thanks very much!

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    • Daniel: Your crust will be better than ovens where it takes longer– keep doing what you’re doing.

      … then I read question #2. A longer pre-heat may solve that problem. Are you using an separate oven thermometer to check temp, or relying on the oven’s digital readout (don’t)? If oven’s temp is off, could explain #2.

      Could also lower oven shelf, try that…

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  25. I have the Kindle edition of both books and I’m wondering if there are any corrections. I’ve had problems with other Kindle cookbooks and returned them. I am having a terrible problem with getting a decent loaf. The dough seems exceptionally wet. I have been making bread for many, many years but no longer have the strength for prolonged kneading and your method would be ideal.

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  26. I only use K A Unbleached or Bob Mills Unbleached. I did make the mistake at first of not using the scoop-and-sweep method; but, I have since corrected that. Having said that, if I weigh the flour afterwards it weighs 4.6oz, not 5oz. Should I weigh the flour instead? I have an excellent digital scale so I know the scale’s correct. I made my first loaf from AB and it was definitely an improvement on my HAB loaves; but, the slashes look good when I put the loaf in the oven and then they pretty much disappear making me think the bread is still too wet. Also, there is not much oven spring. I am trying to get a loaf that looks like yours. LOL

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  27. Have been making some of your creations for my grand kids and the whole family enjoy them. Since I have bought a large quantity of yeast should it be sored in the fridg?
    I thoroughly enjoy your website where bread making has been so simplified. Never made bread before!

    Reply ↓

    • Hi Leila,

      You can store the yeast in the freezer and use it straight from there, without defrosting first.

      Thanks, Zoë

      Reply ↓

  29. I have all three of your books and have had nothing but wonderful success with all the recipes I have tried! Thanks.

    However, I am now working on a gluten-free diet and made the gluten-free brioche dough today. Usually gluten-free breads are thick and a bit sticky. What I got today looks like banana bread batter. The recipe calls for 5 and 3/4 cups of flour (rice flour, tapioca starch, corn starch) and 5 & 1/2 cups of fluids (Honey, Milk, Oil). By its very nature, this should create a wet dough. The other recipes in the gluten-free section have more flour and less liquids. Should there be more flour in this recipe or less liquid? I can try to add flour to save it.

    The cinnamon roll recipe that follows says to roll out the dough, but the dough is just too wet. Can you give me a hint?

    Thanks,
    Amy : >

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    • Hi Amy,

      Are you using scoop and sweep to measure the flour, or by weights? I have heard that this dough is coming out wet for some folks and I wonder if there is a difference in the brands of g-f flours people are getting.

      You can add a bit more flour to the dough, but it sometimes help to do this in a machine with the paddle attachment. In fact, some people put the dough in their mixer and find that it thickens up without even adding more flour.

      Thanks, Zoë

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  31. Hi Zoe,

    I mixed the dough up in my Kitchenaide mixer. With some recipes, that does helps it thicken, but it did not work for this one.

    I used Argo corn starch, King Arthur brown rice flour, and Bob’s Red Mill Tapioca Starch.

    I went back and added 1/2 cup brown rice flour and 1/2 cup tapioca starch and that did the trick.

    Thanks,
    Amy : >

    Reply ↓

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