FAQs (Frequently Asked Questions)

Our best inspirations come from reader questions, and we’ve enjoyed answering them since starting this blog to support our books in 2007.  Click on any of the questions below– these are the ones that seem to be on a lot of bakers’ minds.  If you’re having a problem with one of our recipes, breeze through these FAQs first.  If you can’t find an answer in the FAQs, click on any “Comments” field adjoining a “post” here on the website (doesn’t have to be related to the content underneath).  Please tell us which book you’re working from, and which recipe and page number:

I posted a comment to this site but it hasn’t appeared. What happened?

Contest and Giveaway Rules

Convection oven: Any adjustment needed?

Dense or gummy crumb: What am I doing wrong?

Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?

Freezing the dough: Can I do it?

Fresh-ground grains: can I use them with this method?

Gluten-Free Frequently Asked Questions (GF FAQs)

Gray color on my dough: Is there something wrong?

High-altitude baking: How do I adjust the recipes for high-altitude?

Incorporating dried fruit, nuts, or herbs into stored dough: How do I do it?

Larger loaves: What adjustments are needed?

Left the dough on the counter overnight! Can I still use it?

Measuring flour by volume: How we measured when we tested the recipes (scoop-and-sweep)

Missing instructions and missing recipes: Some of the web-based recipes don’t have everything I need to make the bread, and others are missing from the website altogether

Nutrition content: How can I calculate it?

Photographs: Can I post pictures to this website?

Privacy Policy

Refrigerator rise trick: The formed loaves or rolls rise overnight and are ready for the oven the next day

Rising: My shaped loaves don’t seem to rise much before it’s time for the oven.  What am I doing wrong?

Salt: Can I decrease the amount of salt in the recipes?  How do I adjust for different kinds of salt?

Sourdough starter: Can I use it with this method?

Steam alternatives: How do I create a steam environment for a great crust when my oven doesn’t trap steam well?

Stone broke! What did I do wrong?

Storing bread: What’s the best way to do it?

Traditional recipes: How can they be converted to the ABin5 method?

Underbaked! My loaf didn’t bake through to the center.  What am I doing wrong?

Web use: Can I use your recipes on my own website, in my class, or in a publication?

Weighing ingredients instead of using cup measures: How do you do it?

Whole grain flours and vital wheat gluten: How do you use them?

Whole grain flours and doughs without vital wheat gluten: How do those work?

Yeast: Can it be decreased in the recipes?

2,566 thoughts on “FAQs

  1. Thanks for your response… I did read the ‘flour varieties’ section of your FAQ before sending my question, but I what I am saying is the opposite to what you are saying. You say on the website under ‘flour varieties’ that Canadian flour varieties need more water, however what I am saying is that the flour I am using needs less water, and therefore a higher flour to water ratio. You suggest using more water, whereas I find I am need of much less water. I need 7.5 cups of flour instead of 6.5 flour. I find it is already too wet, so the solution wouldn’t be to add more water, but rather more flour. I’m sorry if my question doesn’t seem clear.

    • Sorry, I did misunderstand. Unfortunately though, I have no idea why it’s behaving this way, and this flour isn’t available for me to test. I’d just adjust the water as needed so the dough looks like what’s in our videos. But should probably check your measurment style if you’re doing it by cup-measures (volume); see my video on this at http://www.artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method

      • Canadian here. I find that reducing the flour by 1/2 cup and staying with the liquid volume works for most Canadian brands, i.e Robin Hood Unbleached All Purpose Flour. Roger’s seems to work the best though. You need a fairly wet dough and for me that does the trick, keeping in mind that humidity is also a variable.

    • I’ve discovered how great your Thanksgiving apple caramel bread is–I’ve made two for my son. It has such a pretty presentation and it tastes amazing I was wondering if I can enter this in our county fair. I also do the main dough and add roasted garlic and calimartri olives–I’d like to enter them as well.

      • Sure! (we always appreciate a recipe credit to our books or website, and please don’t print, distribute, or web-publish our recipes).

    • New artisan five minute edition .
      Question? The clay two piece round dome or long two piece baking vessel ( can’t remember correct terminology) does one preheat it like a stone? Just the bottom? Top? Both? Separately?

  2. Ok, thanks. That might be it. I haven’t been doing the scoop and sweep method. I’ve been a little more casual with my measuring. Any way, love the bread and the blog!

  3. Hi, my bread did not really rise during the proofing or baking. Great taste, great texture, amazing crunchy crust but I drew a line around my loaf on the parchment and it just never got bigger. Do you have any suggestions?

  4. Just amazed at how well this book works for me so far. The whole family just loves the products.

    One question. Any way to be able to make thinner slices than I can. I find the bread I make too hard to slice with my serrated knife. Any suggestions would be much appreciated. Thanks for the great revelation this book brought us.

    • Hi Randall,

      Are you making the Master recipe from ABin5?

      Is your oven gas or electric?

      Are you using a baking stone? If so, I find that if preheat the stone a bit longer, up to 60 minutes for a really thick stone and also let the dough rest 30 minutes longer, I get a thinner crust. It is still crisp, but not as thick. Because of the longer rise and thorough preheat of the stone, you can often get away with a shorter baking time. Make sure your oven runs true to temperature with an oven thermometer.

      Thanks, Zoë

  5. Book: New Artisan Bread in Five Minutes a Day
    Recipe: Master Recipe

    You guys say for the first 2 days keep lid vented in the fridge, but everytime I do that, my dough forms this disgusting hard crust on top. How can I avoid this? I have to pick off almost half the dough in order to use it…

  6. Can all of the recipes in your book “The New Artisan Bread” be baked in a small cast iron mini round baker such as the Lodge 6 inch? Also can I let them rise in them or do they have to be preheated? Thank you.

  7. I posted earlier and Zoe had asked a follow up question but it seems to have been deleted for some reason.

    Here is a picture of the crumb:

    My question is if that is how you would expect the master recipe boule to look like (from the New Artisan Bread in 5 minutes a day book).

    It has a slighty sticky texture to it, and a bit spongy. Very far away from a normal white bread that is soft and fluffy.

    I live in Miami, FL, so it is very humid here, so here are the exact proportions I used in the recipe and method:

    6.5 cups of King Arthur unbleached all purpose flour
    3.5 cups tap water 95F
    2 teaspoons fleischmann’s active dry yeast
    1.5 tablespoons kosher coarse salt

    The dough rises very well when first setup. After a few days in the fridge with the top slightly open, I pull out a 1lb chunk and do the gluten cloak, and then let it rest for an hour. Oven with stone and broiler preheated during that time.

    Dust with flour, slash dough, put in oven and drop in cup of boiling water into broiler. Cook for 30 minutes and remove. It is well browned and bread crackles while on cooling rack for 2 hours.

    So I just want to know if I got the intended result and if not what I need to do to fix. Thanks!

    • Hi David,

      Well, I have to say that people try for years to get an open crumb like that! :) It is what we call a “custard” crumb and it is very desireable in the artisan bread baking circles. But, if the dough feels a touch wet, you may want to let it rest just a bit longer (90 minutes) before baking and let it bake a few minutes longer. It looks just a touch dense along the bottom crust, so you may need to preheat your stone a little longer too. Otherwise it looks really perfect to me.

      Cheers, Zoë

      • Thank you so much for your feedback. I am glad that I am in the right direction. :)

        I use wax paper to get the dough in, and remove it after 20 minutes, but the bottom always is a bit pale because of that. I tried with corn meal but didn’t like the flavor it imparted, and using flour I had to put a lot to get it to slide which was a problem too. One of the areas of my baking game that needs work is the transfer.

        I will try for a quicker removal of the wax paper, maybe in 5 or 10 minutes into baking, once the loaf has risen in the oven.

        I also will do a 90 minute rest and cook it for 5-10 minutes and perhaps take the temperature too.

        Thanks again!

    • Hey, I am no expert, but to reduce the pale bottom, a longer preheat to get a hotter stone along with using parchment paper (instead of wax) may help. Good luck!

  8. Sorry I mispoke. I am using parchment paper, not wax.

    My preheat is an hour long, with stone at bottom of the oven. I have an oven thermometer inside which I use to verify as well.

    • Hi David,

      You’ll want to give the bread at least 15 minutes before opening the oven door, since this is the amount of time the steam needs to do its work. The bottom crust also needs a bit of time to really set before you’ll want to move it around. 15 minutes should do the trick.

      If you have a particularly large oven you may need to turn the heat up to 475° to get the color on the crust that you are looking for. My oven is large and I often have to increase the heat, but Jeff’s oven is smaller and creates a more intense heating environment.

      Thanks, Zoë

      • Ok, good to know. Thanks again. Awesome to have advice from the author! Keep up the good work.

      • You’re so welcome David,

        It is great to see you getting so into baking the bread, so we’re happy to help!

        Cheers, Zoë

  9. After the two hour initial rise, my dough looks dry (although feels sticky and wet to the touch), and doesn’t spread and conform to the container. Do I need to add more water, and can I add more at this point or will it ruin the dough since it has already risen some? How wet should it be after I mix all the ingredients?

    • Hi Pete,

      What type of flour are you using? Different brands have different protein contents and absorb water differently, so this may be the issue with your dough. You can add more water, but I would recommend watching our videos to get a sense of what the dough should look like.

      Thanks, Zoë

      • I used Pillsbury all purpose flour, and even made a new batch and had the same problem, when I tried to take some dough out it just broke off, so I added some water and let it sit like you say to do in the instruction page, but still no luck. So this time I bought Gold Medal flour and a new kitchen scale, and am giving it one more shot with as close to your recipe as possible, weighing the ingredients and hope for the best. I thought maybe my yeast was dead so I bought some fast rise yeast as well. I live in the Chicago area and the weather is pretty stable as well, that is to say my kitchen isn’t particularly humid or dry either. Thanks for the fast response!

      • Hi Pete,

        When dough just breaks off when you pull it up, it is generally because the dough is too dry or the dough is very cold. If your refrigerator runs cold it will make the dough seem brittle. If that is the case you can shape the dough and let it rest an extra 30 minutes before baking and it all seems to work out.

        Let me know how it goes with the new flour, although Pillsbury should work as well.

        Thanks, Zoë

    • Success!! Tried again and it worked perfectly. I actually think my problem was the yeast, and this batch was with new yeast, but regardless, I have a perfect loaf of bread. Thanks for the help Zoe, you guys rock!

  10. Hi Zoe. For us to understand better, do you mind letting us know how large your oven is, and how small Dr J’s is? THanks!

  11. I recently purchased your new bread in 5 book as well as the pizza and flat bread book and I am thrilled. I have been using the Anitmo Caputo red bag flour for a while now with Jim Lahey’s recipes. I have had to tweek them but they work beautifully for the boule, brioche, and herb breads that I make and sell at small grocery stores in my area. Your book is the first that I’ve found that addresses that “00” flour and I thank you. I will let you know how my new creations turn out using your recipes.

  12. I have access to a commercial convection oven for a bake sale. Would the same adjustments apply. Would I need to adjust time for multiple loaves?

    Do they hold steam better or should I still use water or dutch ovens?

    • Commercial ovens usually have a steam-injector function— if not, all bets are off in terms of the crust. You’d have to try water in a pan (but I bet it’ll blow out), or the dutch oven method.

      Otherwise, I’m guessing same adjustments. But watch them carefully…

  13. Hi Zoe and Jeff,

    For the awesome Rosemary Crescent rolls…

    1. If I wanted to make them garlicky, how would you recommend I prepare and incorporate fresh garlic (or would powdered spice work? How?)

    2. Do you think sprinkling grated Parmesan would be ok on the inside before rolling? Or some other way?

    Any other adjustments to make these work with garlic?

    Thanks in advance for your continued support!

    PS: I usually use Olive Oil dough when making these 😀

  14. Hi Zoe,
    I have just baked my very first loaf of bread based on your recipe and online classes!
    However, my loaf had the yeast taste and was not very “aired”, with holes.
    How high should the rack be placed from the oven fire?
    Thank you!

    • Have you tried the low-yeast variation (see our FAQs tab above and click on “Yeast: can it be decreased in the recipes?”

      Did you find this flavor to be a problem only after you aged the dough for a longer period?

      And did you try a longer resting time (90 min?) to get better hole structure?

      Finally, which recipe are you talking about (which book, page number?)? Which online class? What brands of flour are you using?

      • Hi!
        Thank you so much for getting back to me!
        My apologies for not giving many details.
        I am referring to the very basic recipe and Zoe’s online class on Crafty website. AS for the brands of flour, my reference will not help since I live in Brazil.
        I will try a longer resting time and see what happens.
        Well, for a first try, it wasn’t so bad! I just wanted my loaf to be like the ones in the pictures…
        I will keep trying!

      • Ah, so you don’t have access to the U.S. flours we tested with. Protein levels vary all over the world with local flours, so you’re going to have to adjust the water level until the dough looks as close to what Zoe gets in the video as possible. But– as I understand it, most South American flours have lower protein– so the hole structure may be difficult to duplicate.

  15. Jeff or Zoe,

    A friend I gave your cookbook to has a question. She said the top of dough in the refrigerator always get very hard and she has had to throw it way. Can you tell what is causing this so I can help her.

    With thanks,

    • Hard to say, but in general, you can bake with the stuff that seems leathery. Not if it’s gone too far.

      Try for less ventilation with the container, or a smaller container. Which recipe are you working from (which book, what page number?)?

      • Hi Jeff,
        First thanks you for your quick response. I cannot begin to express how much I have learned from you and Zoe.

        Master Recipe pg. 53 and Deli Style Rye bread on pg 111 from you new Artisan Bread in 5 minutes a day book.

        Thanks again for your kindness,

      • Great– both of those are examples of our typical doughs, and should do well with the suggestions I made the other day.

  16. From “New Artisan Bread in…”

    I’ve made the base recipe several times with no issues and it’s been great. This last time, I made the dough about 5 days ago, just went to get it out of the fridge, and it was very liquidy — like soup almost. There was no way to make a ball of dough without adding a lot more flour in.

    If it helps, when I let the dough rise I left it out longer than I normally do (but still under 3 or 4 hours). It rose a LOT and then seemed to collapse to about half its size. Maybe that is related.

    Do you know what I might have done to end up with soup instead of dough? The proportions all seemed normal when I was mixing it originally.


      • Thanks, but I don’t think that’s it. The dough didn’t have the dried spots that I’ve seen before, and whenever that has happened before the dough still held a shape.

        I think this has more to do with the dough collapsing at the end of the rise before I put it in the fridge. I hadn’t seen that happen before. Anyone know what might have caused that? The only difference in ingredients from previous batches was using “fast rising instant dry yeast” instead of whatever I used before, but since it rose very well at the beginning I think the yeast did its job.


      • Hi Bobby,

        The dough will often collapse in the bucket (this is totally normal for our dough. It is more unusual for it not to happen), and it will never rise again until you shape, rest and bake it. It won’t always have dried spots, but sometimes just the liquid. In that case you don’t have to remove any dough, just add more flour to get it back to the right consistency.

        It has more to do with leaving the dough untouched for several days. This will especially happen if the container is not vented, but doesn’t always happen.

        Thanks, Zoë

  17. When I cover the bread recipes which require a loaf pan,the plastic wrap frequently sticks to the dough when rising causing the dough to collapse when wrap is removed just before baking. Even the steamy oven does not recover the rise and the height and crumb are changed. Suggestions?

    • Hi Diane,

      You can put a bit of oil on the plastic before covering the loaf or you can sprinkly some flour on the dough, whichever makes more sense for the type of bread you are baking.

      Thanks, Zoë

  18. Bought your original edition “Artisan Bread in Five…” from Amazon. For the Master recipe, I have made it twice and the first time I thought maybe I had not put in enough flour to water. So the second time I made it, I got the same result: batter so loose, so runny that I could not use it at all. I added more and more flour incorporating more and more until it would hold a shape, but the bread turned out dense and lousy. Is there a misprint on the amounts in the master recipe? It has to be. I am a home bread baker of many years and I have worked with high hydration recipes/doughs before, but nothing like yours. I think that you guys made a mistake on the amounts in the master recipe. Please advise what I should do to rectify this mess.

    • Hi Eric,

      Here is a link to the corrections in the original edition of ABin5, but unless you have one of the very first printings all those should be corrected: http://www.artisanbreadinfive.com/2008/01/01/errors-in-the-first-printings-of-artisan-bread-in-five-all-were-corrected-in-later-printings

      How are you measuring the flour? You want to use scoop and sweep. If you spoon the flour into the cup you’ll end up with too little flour and it will be too wet. Here is a video on shaping very wet dough: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough It may help with the wet dough you have and you can see if your dough looks wetter than what Jeff is working with.

      What kind of flour are you using?

      Thanks, Zoë

      • Thanks, Zoe, for the quick reply. As I had briefly mentioned, I have quite a few years of artisan home bread making experience. I have a few good recipes (both borrowed and my own originals) that I use. I have heard so much about your books, so I purchased it. However, I always follow a recipe to the letter when first making. Once I have some experience, I can make adjustments or tweaks as needed. However, when I first made your “Master Recipe”, I followed the recipe not just once but twice exactly and the dough came out like slightly thick pancake batter. I have never seen a dough recipe that loose before…ever! So I was wondering if there was a mistake in printing. I had to add a number of cups to make it workable, but I knew that the end result would not be light, airy crumb construction, and after making up both batches, it was slightly dense and not very airy as I expect from artisan breads. I have attained very airy pockets in my French Boule recipes and even my recipe for Ciabatta, but your recipe was a disappointment. There must be a mistake? Please advise. I do not spoon my flour. I did as instructed: dip and sweep. 6 1/2 cups of flour to 3 cups of water as listed in the “Master Recipe”. As I noted on my kitchen pad, I added almost 4 more cups of flour to the original (actually it was more like 3 1/4 more) recipe just to get it not so runny and somewhat workable. As I said before, I have worked with high hydration doughs before and I had to do a lot of fixing to get it to the kind of consistency that I am familiar with with high hydration doughs. Please advise about flour to water amounts.


      • Hi Eric,

        Those are the right amounts. If you have a scale you can try doing it by weights and see if you come up with a more workable dough.

        6 1/2 cups all-purpose flour = 2 pounds
        3 cups water = 24 ounces

        What brand of flour are you using? Different brands have different protein contents and will require changes in hydration.

        Thanks, Zoë

  19.  I am using a Costco brand. I have both bread flour and uncle ached all-purpose flour. I will have to check the packaging to see if it lists the amount of protein contents, but I have been using this flour for years on other recipes and have not had any problems before. In your book, though, you state that “any kind of unbleached, all-purpose flour should do”, so I went with that. I am currently living in Japan as a teacher/instructor of English. I have used Japanese brands, Costco brands and they are of the highest quality albeit expensive. I will have to check the packaging to make sure of what I am dealing with before I try my next batch. Have you had anyone else ask about the dough like myself? I have made it twice and it has come out consistently like very thick pancake batter. It pours right out of my bowl like that, too. It does not hold any shape. So, I have to add much more flour to the “Master Recipe” to get it workable.

  20. I don’t know why my computer did that, but it should read, “unbleached” flour. Sorry for the choice the computer made.

  21. I suggest this only because it has happened twice to me. I have measuring cup set in which the half cup is very easy to mistake for the whole cup. When I’ve had runny dough that has always been my problem.But he has added more flour. Could the adjective “workable” mean kneading? Which is a no-no. But the initial problem is very odd. The proportions have worked for me for over five years. Except when in haste I grabbed my half cup measure instead of my whole cup.

  22. My cup sets are all very different. It is not easy to mistake the full cup from the half cup. So, that is not the issue. I have also noted that I made this recipe not once but twice, both times following the “Master Recipe” to the letter. Also, I dipped and swept as the instructions stated, so that is not the issue either. The only thing that it might be is the type of flour. The water is bottled water and it was measured out perfectly. The flour sounds as if it could be a problem since the previous reply listed different flours having different protein levels. I may use another flour, one different than the one I am getting at Costco. Artisan bread making is huge in Japan, too, and the number of books available and sold on the subject tell how popular it really is. I am going to do this one more time. I will make another batch as per the instructions. I will measure out everything in weights this time, however, and then see how it comes out. In response to Janet DeBar, I did not knead my dough. When it was as soupy as pancake batter, I had to incorporate more flour and stirred it in with a wooden spoon. It took another 3 1/4 or so cups to get the dough to a loose but workable dough. Prior to that, the dough would not hold any shape at all.

    • Hi Eric,

      Flour is very different around the world, so the labels may mean different things in Japan. When you’ve made other bread recipes have you used the bread or the all-purpose flour? I have a feeling that all-purpose flour in Japan may be a lower protein flour and meant for baking cookies and cakes. You may want to try the bread flour. That may be closer to the protein content we are using here in the US.

      Thanks, Zoë

  23. Good idea, Zoe. I never thought about that. I used unbleached, all-purpose flour as per the instructions, but I am wondering if the flour is coming from the states or elsewhere. And no matter where it is coming from, it may be made to make the kind of things that the Japanese market desires. They sell both kinds at the local Costco and I use both. Next batch, I will use the bread flour. I just did not think about that. Should make a difference. Thank you.

  24. We had a bake sale at our church after the Saturday and Sunday service. Knowing the Potato Rye would keep for two days because of the moistness I made that. Are there any other breads you would recommend to make? The rye bread was gone the first day and one lady told me she and her husband ate the whole loaf that night!

    • Hi Marilyn,

      So glad your bake sale was a success! The breads with honey, whole grains or fats will tend to last a bit longer. Avoid the Master recipe from New Artisan for anything you want to last more than one or two days. Have them freeze the bread if they don’t eat it right away.

      Thanks, Zoë

  25. HELP!!! I just formed and proofed a beautiful onion rye loaf (from New Artisan Bread in 5) for an hour, went to preheat my oven…..and nothing but gas! Old oven has finally bit the dust. So I’m off to get a new oven ASAP but in the meantime is there any way to save my onion rye? Can I put it in the fridge as is? Grill it? Put it in a crockpot? Any ideas would be much appreciated. Thanks!

    • Well, I just left my onion rye sitting on the counter while I ran out to Sears last night and ordered a new oven (it comes next week). The loaf had sat out for about 5 hours and had quadrupled in size. I figured that I had nothing to lose, so I plopped it on a piece of parchment in my crockpot. Cooked for about an hour, then flipped it over and cooked for another 10 minutes. It came out rather misshapen, but surprisingly good! I love these doughs and how forgiving they are. Now I don’t have to go without bread while I wait for my new oven to be delivered :-)

  26. I am baking my bread in loaf pans. My loaves come out with a flat top. What am I doing wrong? Do I need to work-in more flour before putting the dough into the loaf pan?

    • MK, does it only happen with loaves that are made from dough that’s been in the fridge for a long time? May just be losing too much rising power to your taste. If that’s not it, need some more info, starting with: which recipe are you using (which of our books/page number)?

  27. I doubled my salt is there anyway to fix this? The dough has already risen and is in the fridge. Was confused about the first few bakings but I think I figured out the problem.

    • Hi Eltan,

      The only way to fix it is to double the recipe. You can just add more ingredients to the dough, but you’ll have to do so in a larger container. Once it is all mixed you can separate into 2 containers.

      Thanks, Zoe

  28. The Ten-Grain Bread recipe in HBI5 calls for Bob’s Red Mill brand ten-grain hot cereal. My local Whole Foods only carries the eight-grain hot cereal. Is it okay to substitute and do I need to make any adjustments to the recipe? Thanks!

    • Hi Marilyn,

      It may work just fine as is, but the 8 grains that you use may absorb more or less water than the one we tested with. If the dough seems too wet you may need to add a bit more flour. If it is too dry you can add a bit more water. If you’ve made other doughs you’ll have a sense of how wet we’re going for.

      Thanks, Zoë

  29. can i use a crock pot to bake the deli-style rye bread? i am using “new artisan bread in five minutes a day”, pg 111 and pg 83. if so, how do i do the wash? thanks!

  30. thanks, zoe! i will experiment in the next day or so. we like salted rye, so i will be topping with a combination of kosher salt and caraway seeds.

  31. Hi Jeff and Zoe,

    I live in Brazil and the protein level of the local flours here are low. However, I have found a brand that has 14% protein. What adjustments can I make to produce a decent loaf? I would love to have an loaf with those beautiful holes in the curmb.. . Thanks!

    • Hi Patricia,

      Which recipe are you using?

      This is the protein content for bread flour, which will require you to use a bit more water. I would start with an extra 1/4 cup, but it may take up to 1/3 cup of extra water to produce the kind of crumb you are looking for.

      Thanks, Zoë

  32. Thank you, Zoe! I will try adding more water. I am referring to the Master Recipe of the New Artisan Bread in Five book. All the best!

    • Hi S.

      We’ve found that it behaves like spelt. Do you have our Healthy Bread book? If so, there are several recipes in that book that will work.

      Thanks, Zoë

      • Now I see that I actually have “all-purpose” einkorn flour from Jovial. And they describe that I could buy einkorn berries and grind them for a whole grain flour.

        So, which recipe would you recommend if I use the “all-purpose” einkorn flour?

        Or is it better if I buy berries and grind them for whole grain flour, and mix the whole grain flour with the “all-purpose”?



      • Hi S.

        What brand of flour are you using? I think it will work in place of any of our spelt recipes.

        Thanks, Zoë

  33. thanks for responding, Zoe. I just do not understand what is going on with the master recipe in your first book. When I use other recipes from other chefs, I get perfect results using the same bread flour from Costco Japan. However, no matter what I do, the master recipe gives me “pancake batter” consistently. I am doing everything as per the recipe and the instructions, so I am not doing anything funny with the cups like filling it with a spoon or something else. I am not sifting, either. Dip and sweep as you wrote. I just do not know why it always comes out so loose. I have lots of experience with 75%+ hydration doughs, but this is beyond that. Not sure what you can add to what you have already said, but was wondering if anyone out there is having the same problem that I am having.

    • Hi Eric,

      The only time we see an issues is when the flour is a much different protein content or there is an issue with measuring. Do you happen to have a scale? That is by far the most accurate way to measure the flour.

      Thanks, Zoë

  34. I’ve looked at most of the comments and none apply completely to the bread I make. The whole bread is gray, not watery at all. I’ve been using this bread machine for many years now and it’s the first time this happens. Note that all my ingredients are fresh.

    • Hi Leanne,

      Did the dough rise at all in the refrigerator? If so, then go ahead and use it, but increase the resting, after shaping, by about 30 minutes. If the dough didn’t rise at all, you may need to let it sit on the counter for several hours so the yeast can activate. It may take a long time since the dough is so cold.

      Thanks, Zoë

      • The dough did rise in the fridge. I let it rise before and after shaping the loaf..worked great! Thanks

      • Hi Jerome,

        You need to leave it for at least two hours, but I’ve left it for as long as 12 (because I forgot it was there) and it still works great.

        Thanks, Zoë

  35. How long will the cheesy twisted breadsticks from the Pizza and Flatbread book stay fresh? What is the best way to store them?

    • Really, all our stuff is meant to be eaten same-day– bread made without artificial dough conditioners or preservatives goes stale quickly. They’ll do fine wrapped very well or in airtight packaging and frozen for up to three weeks or so.

  36. If my ophthalmologist is doing his job, I read in the Pizza & Flatbread book that freezing pizza is not only ok, but then it can be put straight into the oven while still frozen. Wowzers.

    Two questions:

    1. Which toppings can work with this system? Vegetables? Cheeses? Sauce? Or does this freezing-concept only work for the dough?

    2. How much impact does the freezing have on the pizza? Trying to decide between how much time it will save vs. loss-in-quality.

    Thanks for always answering!

    • Really, any topping will work, and you can top the whole thing and freeze it–sauce, toppings, and all. Your second question is the tough one. Of course, it’s not as good as freshly-baked, and so I always do the freshly baked versions. How much loss in quality? I just can’t quantify it– partly, it depends on how airtight your packaging is, and how long you freeze.

  37. I am making a slew of small doughs for breads to be seved at a beer and cheese party. Have run out of tupperwares and buckets. Would a not-fully-closed ziploc bag work to let the dough rise inside? Can it be stored in the fridge therein? Thanks!

    • Yes to all of the above, but it’ll stick to the plastic, which can be annoying. But it works. Might want to leave the ziplock very slightly unzipped to allow gas to escape.

      • Thanks! Any recommendations for methods of removal? (Other than a spatula/dough scraper?) Do I need to handle the dough carefully or can I scrape it all out and incorporate it into a ball without fear of punching it down too much?

      • I’ve given the inside of the bags a quick burst of cooking oil spray for doughs, which seems to ease or even cure the sticking problem. I haven’t tried this with the wetter doughs but I’d give it a try.

Leave a Reply

Your email address will not be published. Required fields are marked *