185 thoughts on “Corrections

  1. Homemade barbecue sauce, p. 113 Artisan Pizza book. I believe there is an error in the book. Recipe states that it makes about 3 cups, but it really makes about 6 cups. I discovered while making. So, I’m wondering if I should have used a 15 oz can of tomato purée (recipe calls for 28 oz can), or if the amount of total sauce is wrong. Could you clarify?- I thought it might taste a bit tomatoey, but not sure. Thanks! We love the BBQ chx pizza, but initially used Goode Co. BBQ sauce from Houston, but now we are out…and we don’t live there anymore!

    • Hi Martha,

      Yes, you are spot on, the recipe makes 6 cups. Thank you for catching the mistake. If you find the sauce is too tomatoey to your liking, you can certainly reduce the amount to suit your taste.

      Thanks! Zoë

      • Thanks for reply. I froze the sauce in small batches, so I can make lots of BBQ Chicken pizzas with ease.

    • Hi Katie,

      There is 1/4 cup vital wheat gluten in that recipe, I’m not sure I understand what you are asking? You’re talking about HBin5?

      Thanks, Zoë

      • I’m looking at the pizza and flatbread book. The ingredient list has water, yeast, salt, sugar/honey/malt/agave, olive oil, and white whole wheat (with traditional whole wheat in parentheses). Thank you!

      • Hi Katie,

        Oh, sorry, no there isn’t any in the pizza dough. It doesn’t need it because the dough is rolled out thin and doesn’t require the same structure as a big loaf.

        Thanks, Zoë

      • Thank you for the clarification. I’ll give that recipe a whirl! We make pizza weekly with the other dough you mentioned (that has the vital wheat gluten) and I was trying to reconcile the two recipes for some reason. Thanks again.

  2. have you used chickpea or rice flour in any of your recipes and if i were to incorporate, any suggestions as to how much to use to replace white and wheat flour?

    • Only in our gluten-free recipes (query “gluten-free” in our Search Box). Assuming you’re looking to completely replace wheat flours. If not, you can probably swap a cup or so per batch for these; may need water adjustment.

  3. Hello, I am wondering how many editions you have out?
    I ordered two of your books from half.com today, they both say first editions even the ones sold from amazon.com so when you are saying there are errors in the early editions, I am confused since they are say first editions? I didn’t get the pizza book but the other two.

  4. I have a question about the gluten-free olive oil bread recipe on page 238 of 2009 HEALTHY BREAD IN FIVE MINUTES A DAY — is the 3 1/2 cups cornstarch correct?

    Thank You

    • Hi Joan,

      Yes, that is the right amount. You can also use tapioca flour. This dough will seem quite wet when first mixed, but after mixing for a while, it will come together nicely. It goes together faster in a stand mixer.

      Thanks, Zoë

  5. Subbing King Arthur Gluten-free multi-purpose flour for the 3 flours in your Gluten-free Crusty Boule recipe from Healthy Bread in 5. It doubled in size while resting, but the 1 pound loaf keeps coming out very heavy and crumb very dense!! Crust and shape look beautiful! Followed your instructions to the T. Can you please help me? Thanking you in advance, Susan

  6. Hi I started following your master recipe but converted it into metric (I live in Australia) and found that there are wild variations in a cup of flour ( from 120 – 160gm per cup). Any chance you have done a metric conversion for your recipes?

  7. I made the imititation rye bread last night and baked my first one this afternoon. Thank you!! Going GF, I had to give up lots of different breads that I enjoyed. This recipe hits it right on! I’m reminded of the rye bread I used to be able to buy years ago, but can’t get anymore because all the “new” rye breads on the market here, have wheat now. Again, THANK YOU!

  8. I made the basic bread dough. I tried every way of baking this. I tried to make a boule and the middle always comes out undone. I used a baquette pan with and without the baking stone. I tried letting the dough rise longer, baking it longer, but no matter the inside was doughy and not done. Do you know what could have gone wrong. Thanks, Tery

  9. RE Artisan Pizza … I like the usage of weight used in the formulas but find that the “weight” of a cup of water is shown as 8 oz., which is that of the fluid ounce, not its true weight which is closer to 8.3 oz. or 237 grams (not 225 as shown on pg. 37)and thus is not a truly accurate measurement – even when noted as weight. That slight variation makes little difference on a single recipe but it does bring into question the accuracy of other weights.

    • I know that many references note that the true weight of 8 fluid ounces of water is about 8.2 ounces (I have to say that I’ve never seen 8.3 anywhere). This is confusing, because as you say “fluid ounces” are a volume measurement, and “U.S. ounces” are a weight measure. Completely different. But, it turns out, not so different with a substance having the density of water.

      Here’s the reason we went with 8.0: We found that most commercially-available cup-measures were under-measuring very slightly (not all)–they’re just not that accurate. That, plus the fact that this makes it a nice round measure that everyone will remember.

      Should have no effect on our other measures. One thing to be aware of (sorry for this), is the typo on page 72, see http://www.artisanbreadinfive.com/errors

  10. I have now made Betsy’s seeded oat bread twice and it seems that relative to other breads in your book, the dough is very wet and won’t hold a shape. I’m wondering if there is an error in the liquid measures? Both times it’s been tasty, but hasn’t risen properly or shaped properly.

    • No, it’s all correct, and it’s gotten rave reviews. Have you made any substitutions? Used any off-brands? If you’re doing it exactly as we say, with the kinds of ingredients we use (Gold Medal, Bob’s Red Mill), and you’re not swapping something for the vital wheat gluten– just decrease the water a little. 1/8 cup?

      • Thanks for your reply – I haven’t made substitutions other than using Bob’s Red Mill organic flours instead of Gold Medal, but I’m using Bob’s Red Mill vital wheat gluten etc. I’ll try reducing the water a bit. Today I added about a cup of extra flour – I’ll let you know how it turns out. It’s probably one of the tastiest breads I’ve ever made, now if I can just get the consistency right! The first rise has been good, but it’s been hard to get the second rise (proof) and ends up being flat and dense.

      • Another option would be to do it in a loaf pan. But let’s see what happens when you dry it out a bit. And I hate to say it, but it may be that you’re using a coarser-ground flour (Bob’s organics). Those absorb water differently. If you want to test whether this is the problem, switch to typical non-organic supermarket brands for the all-purpose and whole wheat flours, something like Gold Medal or equivalent.

        Or just change the hydration as you’re doing. But you may find that this makes the dough less store-able.

  11. This is interesting because I noticed that the multi-grain bread also came out overly wet. I have only made it once, so I thought maybe I made a measurement error. I will get some Gold Medal to try, but ultimately, I might try tweaking the recipe to work with the other flours.

  12. Jeff! love your book,made my first loaf,what a sight.Can I also make bbq buns with the challah
    recipe? What about steaming the buns? What recipe dough would be best for a chinese bbq pork buns?Please help?Thanks

    • Thanks Helen! Sure can, they’ll be nice and soft. Steamed? Hmm., that’d take some work. Any of our basic doughs ought to work, though we haven’t tried this.

  13. Hi I just made the gluten-free master recipe from the new book, and the dough is so wet it looks like cake batter and wont hold a shape. I’ve rechecked my measurements and believe I didn’t make a mistake in measuring. The wet-to dry ratio seems off as compared to the older version of crusty boule gluten-free. Please help!

    • Hi Beth,

      I am so sorry to say that you are absolutely right. I will get you the correct measures ASAP! Thank you so much for bringing this to our attention, it is the greatest fear of the editing process to miss something like this.


      • Thank you! I am looking forward to seeing the corrections. We enjoyed some gluten-free naan tonight! (I used the old crusty boule recipe).

      • They are– go to the “Corrections” tab and click on “The New Artisan Bread in Five Minutes a Day (2013)”

  14. Hi,
    I bake my bread using la cloche clay baker. The thing is that the outside, the crust, is very thick and hard to chew on. Am I doing anything wrong? Is there any way to get a thinner crust, but still crispy?
    Thank you!

  15. I have your first AB5D, HB5D, and Pizza… I had had a LOT of fun with your recipes while I was purchasing flour in the grocery store. Since, I have started milling organic wheat (hard white for yeast recipes and soft wheat for non-yeasted breads). Do you have any conversion advice for those of us who mill our own flour?

  16. Hi, I have made the Naan from your New Bread in 5 book and just love it! I got your Artesian Pizza and Flatbread book from the library and am seeing that the Naan recipe in that book is completely different. Why is that? Can I make the stuffed Naan using the recipe in the New BI5 book?

  17. Dear Zoe, Jeff,
    Help! I’m in the UK and have a couple of your books and have been baking your bread for a couple of years – and up till now it’s been fabulous. For basic bread I have found that less yeast and an overnight prove seems to work best for me, but recently I can’t seem to get any oven spring. I’ve replaced my yeast, started using proving baskets (and a get great rise before the oven) but the final result is flat and too dense. It has been a little warmer (25-28 degrees C) and more humid in London recently – could that have an effect and if so, any suggestions in what to do.


    • Hi Sharon,

      Yes, the hotter weather is probably to blame. The warmer kitchen will cause the bread to rise faster and then it doesn’t have anymore rising power once it hits the oven. Try letting the shaped loaf rest for a shorter time before baking. How much less will depend on the bread you are baking.

      Thanks, Zoë

  18. I sort of asked about this before, but I just want to make sure. I am making cinnamon raisin bread using the buttermilk dough. I just mixed in the sugar, raisins, and cinnamon rather than rolling them in the dough. In the New ABin5, the buttermilk dough recipe on p. 327 says to bake a 2-pound loaf for 45 minutes at 350. The cinnamon raisin recipe on p. 330 says to use 1 1/2 pounds of dough (to make a 2-pound loaf) for 40 minutes at 375 degrees. I was just wondering why there were 2 different temperatures used. (I decided to use the lower temperature to bake mine.) Thanks!

    • Hi Joanne,

      I think we were worried about the rise with all the extra weight of the fruit in the dough, but it will work just fine at the lower temp, just might take a little longer in the oven.

      Thanks, Zoë

  19. I made the 5 minute artisan. Turned out perfect. Absolutely professional looking and delicious. Did not have a pizza stone so I used my 12 inch iron skillet. Thank you. I love this recipe!!

  20. Hello, I just made your deli style rye bread, I found the dough to be very slack just like the olive oil dough, hence I am getting breads that are low from the dough spreading without much height which I don’t mind in the olive oil dough but I was hoping to use the rye for sandwiches, I just don’t see much of a rise when pulled from the fridge or oven, but taste is delicious. Any suggestions ?

  21. Hi! I bought a copy of “Gluten Free Artisan Bread in Five Minutes a Day” and have had trouble finding page XX….. Had my fiancé search the book…. No mention in the Table of Contents to XX….. Could you PLEASE help?? Thanks

    • Hi Bonnie,

      Where did you see a reference to page XX? That is a place holder the publisher uses before the page numbers are inserted, so it is a mistake. Let me know where you saw that and I will lead you to the right page.

      Thanks, Zoë

      • I bought a copy that had “see page XX” all over the book so I guess it was a publishers copy…. It looks just like the one for sale everywhere

      • Hi Bonnie,

        Is it hard cover or paper? Where did you buy it? If it is the paper galley (publisher’s copy) it doesn’t actually contain any of the final recipes and won’t be of much use to you.

        Thanks, Zoë

    • Well, our European Peasant Bread, when the dough is aged to the higher limits of its batch-life, is the closest we can get to this. It takes on the sourdough notes that Tartine is going for– but only when you age the dough. Which of our books are you working from and I can direct you?

  22. I just made the brioche “dough” and it is not even a batter consistency…more like a crepe! I know I did everything right but I am questioning the 11 ounces of GF #1 flour or the 2 1/4 c. milk. Is that actually correct? Eek! I was going to make cinnamon rolls for Christmas morning.

    Thank you!

    • Hi Julie,

      Did you make it in a stand mixer? If so, just let it go for about a minute and it will come together. Did you make any substitutions? Xanthan or Psyllium?

      Thanks, Zoë

      • Hi Zoe,

        I did substitute psyllium and doubled the amount as noted. I did use a stand mixer and tried to let it run but it was so thin it was slashing out of the bowl. I made the recipe to the letter…Bob’s flour and cornstarch, everything weighed. I decided to let it rise and see if the moisture was absorbed and it did thicken a bit but not even close to a consistency that could be rolled into a shape. In the end, I added a cup of flour and I let it rise. I was able to get the dough rolled but it cooked into one undistinguishable form. The cooked product, while very appealing,had the crumb of a dense cake. Does that seem correct?

        Also, I made the dough for the Pumpernickel the same day and had the same issue, but the dough wasn’t quite as thin. I added about a cup more of flour to bring it to the ” biscuit dough” consistency. The final product was great.

        Could the liquid issue be because I live in a more humid environment than where the recipes were tested? I’m from MN so I know how incredibly dry it is there in the winter. Here, it’s not even close to that lack of humidity.

        I really love the book. I’m a very experienced GF baker, so it’s been a little frustrating to have inconsistent results while following the recipe to the T.Hoping to figure this out!

      • Hi julie,

        It is surprising that the brioche was that thin, even after refrigeration. Usually it stiffens up nicely once the butter has chilled. It could be the difference in humidity, so next time try using slightly less water.

        Thanks, Zoë

  23. In the book Gluten Free Artisan Bread in Five, there’s an error on page 200. Under step 3, the last word should be peel, not pizza (I think??)

    • Well no… you’re pulling the peel sharply out from under the pizza. If we made your change, we’d be pulling the peel out from under the peel, which can’t be.

  24. I checked the errors list and this wasn’t there…I hope this isn’t a dumb question. I have the 2007 edition of AB5M, and for “Judy’s Board of Directors’ Cinnamon-Raisin Bread” on page 209, it states it yields three 1½ pound loaves, yet directions only call for one 1½ pound portion of dough. This only makes one 1½ pound loaf, correct?

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