FAQs

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: the way 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?

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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?

2,386 thoughts on “FAQs

  1. I just bought the revised book. all the videos I seen you say to use 1 1/2 Tablespoons of yeast and the same amount of kosher salt. in the new book the master recipe calls for only 1 Tablespoon of yeast pg.53? which is correct

    • Hi Tom,

      In the new book we decided to reduce the amount of yeast, because the results are nearly identical. Using 1 1/2 may reduce the initial rising time by a hair, but not enough to make it noticable. So, both amounts work, but you can really get away with just 1 tablespoon.

      Thanks and enjoy, Zoë

    • Hi Yvonne,

      If you are looking for the round plastic food containers we use, then I recommend Amazon. If you look on the left side of the website, you will see a link to all the equipment we recommend in an Amazon store.

      Thanks, Zoë

  2. Hi Zoe,

    A while back there was recipe from you on Thanksgiving Buns–we have enjoyed this recipe in our family. Recently I made them and made them 3.5 ounces instead of 2 ounces. I used the recipe for Cornstarch Wash and sprinkled them with Sesame Seeds, and cut a crisscross on top. They are a great size for sandwiches.

    I have your new book and you and Jeff are right the 1 TBSP. of yeast works just as well as the 1 1/2 TBSP. I must admit I was surprised after using the larger amt. for so long. Thank you and Jeff for your wonderful books and making my family and friends tummies happy.

    Dee

  3. Hello! I bought your new book and was wondering if I can freeze the bread already baked? I’m trying to put together a large bread table for my daughters wedding reception and was hoping to bake and freeze bread a few weeks in advance! Thanks in advance for your help!

    • Sure can, but… frozen bread defrosted just isn’t the same as fresh. Wrap it well, and experiment before the wedding to see whether you think it’s up to snuff.

      • So would you suggested your parbake method so I can have lots of loaves ready before the wedding weekend? and if so, when do you put the water in the pan, I assume at the first part of the baking, not the last baking part? If you bake more than one loaf at a time do you use more than 1 cup of water in the bottom pan?

      • Water’s for the 1st part of baking. Use same amount of water even if doing multiple loaves. But try both approaches (frozen bread vs par-baked) as a dry run and see what you’re liking.

  4. What success have you had using the buttermilk bread recipe with other flour combinations such as peasant, rye, whole wheat, etc.?

    • Haven’t tried it but I’d be fairly confident that it will work will. Certainly for the lighter ones that don’t have more than 30% whole wheat or rye. But it might even work for the higher proportions– depends on whether you like a denser result–that’ll definitely be part of it.

  5. I need a suggestion. When making the bread they never seem large enough. The dough will rise a little on the counter and more in the oven but the breads always seems a bit dense.
    Most of the time I only make 3 loaves from a batch of dough as they are too small otherwise.
    Thank you.

    • If you’ve been through all the suggestions on the entry above (“Dense crumb: What am I doing wrong?”), especially the longer resting time, two suggestions. 1) try a version in a loaf pan (which book do you have, and which recipe/page number are you working off of; I can suggest something), and 2) just make bigger loaves. You’ll need to increase your batch size. Double it? Multiply by 1.5?

  6. I checked the original “Artisan Bread …” out of the library and found it so useful that I’m going to buy one.

    My question is what is the difference between the original (“Artisan Bread …”) and “The New Artisan Bread …”?

    How many of the recipes are repeated in both books and how many are unique to one, but not the other?

    Thank you.

  7. I thought I saw on one of the videos that Zoe drilled a hole in top of the plastic container so that it wasn’t airtight… is this right?
    Thanks and GREAT BOOK!!!!!!

  8. If I am baking 2 loaves at the same time, do I have to add more water to the steam pan for the excellent result?
    I like to make 2 baguettes or 2 batards at the same time.

  9. How many hours in advance can I begin the refrigerator-rise-trick, without it being detrimental to the bread? I.e. If I want to roll out and refrigerate a Zaatar bread to be made for dinner, can I set it up a full 24 hours in advance (night before), or should I only do it the morning of?
    Thanks!

    • Assume you mean she’s allergic to commercial yeast, not natural yeast found in the air. If you think she’s allergic to both, the only option is quick bread, leavened with baking soda/powder (we don’t have recipes for those). If you think she’s allergic to naturally-occurring yeast that circulates in the air or sits on fruit skins, you can find recipes on the internet to make your own sourdough starter, and use that in our recipes. Then see page 46 (Can I add natural sourdough starter to the recipes). You’d have to go to zero commercial yeast, which doesn’t store as well as our yeast recipes.

  10. I have your book Healthy Bread in Five Minutes a Day. I know you do the crockpot bread which is what I was wanting to be able to do with the recipes in this book. Is that a possibility and if so how do I convert the recipes to cook in the crock pot.
    Thank you,

  11. Just bought the book; can’t wait to start baking. My question is… with a LeCreuset Dutch Oven, will I have to use water in the oven? And will the pot need to be oiled?

    Thank you!

  12. Hi Zoe/Jeff,

    Just a quick question, I have a box of Cake Enhancer by King Arthur, I noticed on the box it says to help yeast breads and other baked items stay fresher longer to add 1 tbsp. per cup of flour to have your yeast bread stay fresher longer. Would this apply to the Artisan Bread?

    Thank you for your help again. I continue to learn so much.

    Dee

    • I see that King Arthur’s website claims it works for bread too. Note that it’s a fat-containing product, and doesn’t look like the most natural ingredient to me. We haven’t tried it so can’t vouch for it.

      • Jeff,

        Thank you for quick reply. After reading it, I will not use it. You confirmed my concerns.

        Have a wonderful day, and again thanks.

        Dee

  13. Dee,
    There really is no need to be doing something to make the bread stay fresher longer – it never lasts that long. It is so soooo good that there are never any leftovers. I find that no matter what size I make that last piece is always being eaten. I consciously at times make smaller loaves so we do not overindulge.
    ~Mary

    • Mary,

      I could not agree with you more. We have not bought bread in over 3 years and Jeff and Zoe are a big part of that. I just took 2 loaves out of the oven, one for my husband and I and one for our son.

      Thank you for sending your comment, from one bread baker to another.

      Dee

      • When I needed a new microwave oven I actually bought a convection/microwave oven. Gives me more flexibility over cooking “regular” food in the oven and making bread. And later when I needed a new range I bought one with a baking drawer – works great for the pizza! My husband loves that I have so many options for keeping the good stuff coming :) Actually the baking drawer was his idea (because of the pizza). LOVE Artisan Bread/Pizza in 5!!

        ~Mary

  14. I just got your new book & am gathering all my equipment to try EVERYTHING!! I have a Kitchen Aid stand mixer, which does not have a paddle attachment. Which attachment should I use instead? I usually use the dough hook, but I was thinking the flat beater would be most like a paddle. Help!

  15. Hi,
    I recently went out of town and forgot about the caputo “00” batch in the fridge. It has now been in there for over 2 weeks and I never had a chance to use any of it. Is it still safe to use or would you recommend throwing it all out?

  16. 1. I found some dark spots on a large batch of dough over two weeks old, kept in a sauerkraut crock. The first two loaves were fine and did not see any spots and baked them. When I got to the last half of the dough (it was a large amount 10#), I found the patchy dark spots noted in the link. I cut them off, rest seemed fine, but was def a different more thick fermented texture. What are the “health consequences”. IF this is baked won’t it kill the mold?
    2. IF I DO want to bake this method ahead, how far ahead is the furthest you recommend and how to store it until then?
    Thanks,
    Market Baker

      • Yes, I did read the link, Jeff. I’m almost sure we had mold, but the top half of the batter was perfectly fine. The mold was on the bottom. The “health consequences” question was to find out if this has something to do with “ergot” poisoning. I am a food handler so I would NEVER give or sell this to anyone. My family wanted to eat the ones that looked okay which was the reason for my question. I asked a second question about baking one day and taking to market the next. Could this be stored in paper bags or plastic with holes perforated in it? If you send me a link, I will be happy to send pictures of what the moldy starter looked like after baking. Maybe it will help someone else that has a question.

      • The loaves just won’t keep all that well. People try all sorts of partially sealed containers like this, and it’s worth a try. Not sure I’d try to sell them to people as fresh though.

        About posting pix, easiest way is to post them to our Twitter.com/artisanbreadin5. Or instagram.com/BreadIn5

  17. I have a shape problem with my breads. I use basic recipe from first book and I end up with ball shaped loaves. It repeated with all 3 batches that I have already made. It does not make any big difference how I slice it before baking. It is not a big problem, just a bit weird, plus my toddler has tried to use it like a ball a couple of times :)

  18. Hi Zoe/Jeff,
    Love your loaves – my only problem is the last mix in the pot which always seems to be way too wet (I can’t shape it at all). I usually make three/four loaves per batch, and the others are great. Any suggestions?

    • You can incorporate a little flour with your hands as the batch ages and becomes wetter, just let it sit for an hour at room temp before putting back in the fridge. Or dry out the batch a bit, decrease the water by a couple tablespoons.

      • Thanks for getting back to me so quickly – I’m using the Master Recipe from AB in 5 – I’ll try adding some flour as you suggest if I need to at the end of the latest batch.

  19. Hi Jeff/ Zoe,

    I bought The New ABin5. This is my first attempt. I read through the first 4 chapters and realised that my oven doesn’t have a broiler tray. The alternate steam methods also won’t work as I use a small size microwave/convection oven. I was wondering if I can use aluminium tent? If yes then please tell how to make one.

      • Yes I had seen pg 20. But it doesn’t really solve my issue as we don’t get aluminum roasting pan in India.

        the other option of a bigger vessel may work but I have steel vessel. Would stainless steel bowl do? How thick or thin it should be to allow proper baking.

        Also can I attempt breads given in Chap-5 with 100% WW Bread (pg – 135) dough? My husband refuses to eat APF :(

      • Any oven-safe bowl, like stainless steel, would work, and thickness doesn’t matter since all you’re really doing is trapping the steam. All the breads in chapter 5 will work with 100% WW, but they’ll be denser. Could also try the light whole wheat or 50% variation in the book (p. 131-133).

      • Hi Jeff,

        I made the 100%WW dough – it was nowhere what I expect it should be. I assume the consistency should be similar to master recipe – ‘wet and should take form of the container’.

        The dough was dry like clumps. There was no dry flour but it didn’t take the shape of the container. Also it did not rise or flatten on top after the first rise. Since I was not sure how this one should behave, I refrigerated as described.

        After 24 hours when I cut off the dough for shaping/ resting, it was still like a mass and didn’t shape at all.

        The dough was soft like I would knead for Indian flatbread (Chapati) but nowhere wet to require wet hands, etc.

        It didn’t rise on resting and didn’t rise by even 1 mm (I guess) as oven spring. But upon 45 minutes, it formed a great crust and deep brown color.

        As expected loaf was dense inside. I couldn’t help tasting and found the loaf to be extremely good in taste. It wasn’t least bitter in taste. I assume it is due to addition of honey and milk.

        I halved the recipe. I used Mauripan Instant Yeast. I use small sachets of yeast. I measured the ingredients by Cup.

        I believe that my flour requires more water. And since it was a very dry dough, I do not think reducing the flour by 1/8 cup would be enough.

        What do you recommend or feel is wrong with the dough?

        I also have remaining dough leftover, I will be quite sorry to throw it away. Is there a recipe wherein I can use this dough and start a new batch by either reducing flour or increasing water.

      • Yes! Use the dough as we specify for pate fermentee on page 62 pf New Artisan. Things may not flatten by the way– that doesn’t always happen.

        But yes, you definitely need to increase the water, do it until the dough looks like what we have in our videos:
        Gluten-cloaking/shaping: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
        Gluten-cloaking/shaping with whole-grain dough: http://www.artisanbreadinfive.com/2010/02/16/new-video-how-to-shape-a-loaf-using-whole-grain-dough

  20. Question: For 7 months I’ll have a gas oven with only one rack, but the oven is large. Shall I place the broiler pan for water on the rack next to the bread? Or, can I place it on the bottom of the oven?

  21. Leaving dough for a very long time in the fridge:

    I have used both your first books and everything has been working very well. However, I started studying full time again and inadvertently left dough in the fridge for 12 weeks!!! I thought I had left the box clean in the fridge for all that time (it is not translucid)… Crazy I know.

    Have you ever left dough for such a long time in the fridge and then made bread with it? Would you have a suggestion? It just smells like strong sourdough and doesn’t seem to have any mould on it but still I am not sure if I should use it. I was wondering if it is a good idea to mix it with a newer dough…
    Thank you very much!

    • I’ve gone 4 weeks, never 12! But if there’s no mold, anything’s worth a try, click on the FAQs page above and then “Gray color on my dough: Is there something wrong?”

      Could try to bake off or mix with newer dough (the pate fermentee technique from the books). If it were me, I’d try to mix with newer dough rather than just baking off.

      • Hi Jeff, thanks for your answer.

        In the end when I tried to use it, it did smell bad enough to discard it. I washed the container well, started a new batch and baked on the same day.

        That was a good learning experience anyway, and now I know that I can keep the dough for up tp 3 or 4 weeks if necessary!

        Thank you again for your books, my family tells me everytime I make one of your recipes that “this is the best bread ever”!

        Anne

  22. Still trying to achieve the perfect baguette… I am so very close. After approx 100 baguettes, which are fairly impressive I mainly struggle with the slightly spongy crumb. I’ve varied hydration 65-78% as well as short to very long rise times (2 rises). Just a couple more questions:

    1) I loved your youtube videos and noticed that you suggest Red Star Active Dry or Quick Rise yeast. Until now I’ve been using SAF (Red) Instant Yeast – assuming it was one of the best and “easiest”. What is your opinion of this yeast and does it really make a difference in your recipe??

    2) I love your Youtube videos – but I can’t find one demonstrating how to shape, proof & score a baguette – especially at 80%-83% hydration. It’s particularly hard to score such a wet dough as it just pulls. Do you let it rise once after cloak, then again after forming baguette? It would be so helpful to see this process. I found videos from other folks, but not with your recipe.

    I am so excited with my results so far and have been buying your book for all of my friends.
    Thank you,
    Susie

    • SAF is a terrific yeast, made by the same company as Red Star (fyi we have a sponsorship relationship with that company). Instant vs ADY perform the same in stored dough.

      We don’t have a baguette video, you’re right. We only do one rest, after forming the baguette. But– we don’t try to make a baguette with white dough above 75% hydration, they tend to lose their shape and are hard to score. But you’re looking for larger holes, so it’s tough. Assume you’re doing a tight-enough initial gluten-cloak before you shape the baguette, see these two videos:

      Gluten-cloaking/shaping: http://www.artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
      Gluten-cloaking/shaping with whole-grain dough: http://www.artisanbreadinfive.com/2010/02/16/new-video-how-to-shape-a-loaf-using-whole-grain-dough

      Then, are you doing the letter-fold with the baguette? This photo-essay isn’t a video, but may be just as useful to you: http://www.artisanbreadinfive.com/2008/02/22/how-to-form-the-pan-depi-wheat-stalk-bread

      • Hi Jeff,

        I received the latest edition of your book and noticed a few changes in the recipe. I would like to clarify a few things…

        1) I am baking baguettes using KA Bread Flour. I got confused because your FAQ says ideal hydration for KA Bread Flour is 83% but you recommend not to exceed 75% hydration for Baguettes. On the other hand your book says to increase water for Bread Flour by 1/3C and the recipe appears to be at 75%. Am I missing something??

        …it seems the measurements in the book might be ideal for a baguette with KA Bread Flour, but if I wanted to try KA AP Flour for a baguette, would I then decrease the water??

        2) I noticed the amount of yeast in your new book is now 1 Tbsp, in the old book was 1.5 Tbsp. Why the change? I’ve been using 14g of Instant yeast. If I cut this down to 10, how might that affect my outcome. I’m afraid it won’t rise as much during proofing/cooking making for even fewer holes and airy texture. Will I need a longer proof?? Am I understanding correctly?

        By the way, I wanted to share a link for a fantastic precision scale I purchased (.01g accuracy) for only $10 on Amazon. I purchased a set of weights ($10) to make sure it’s always calibrated. I’ve used it for a couple of months now and love it! A small investment for us serious bakers.

        Scale: http://www.amazon.com/gp/product/B0012LOQUQ/ref=oh_details_o00_s00_i02?ie=UTF8&psc=1

        Weights: http://www.amazon.com/gp/product/B003STEJAC/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

        I want to thank you and Zoe again for this amazing book!

        Thank you for all your help!!
        Susie

      • Hi Susie,

        I think I follow your concern about the KA Bread flour for Baguettes and I’d say that you will want to increase the water, up to 1/3 cup. The baguettes will work using bread flour, without additional water, but the dough will not store well if it is that dry. If you think you will bake all the bread in a few days, then go for it, otherwise you are better off increasing the water to compensate for KA bread flours high protein content. Hope that answers your concern?

        We used 1.5 T in our first book to insure that people would have a quick initial rise, because we knew many people wouldn’t bake if it took too long. After experimenting with different doses of yeast, we came to the conclusion that the rise time with just 1 tablespoon is nearly the same and many people preferred the flavor with less. You can certainly stay with the amount you are using now if you love the outcome.

        Thank you for the links, always looking for good equipment!

        Cheers, Zoë

    • Yes, but that might throw off the moisture, so it’ll take some experimentation–may have to account for the lost moisture from the syrups/honey, etc. Prob not if it’s sugar. Flavor will change, and sugars act as a tenderizer, so the crumb will be firmer and stronger. Just a different effect.

  23. I made the master recipe yesterday (2# Bob’s Red Mill, 1TBLS yeast, 1TBLS kosher salt and 3.25 cups 100-degree water). Today, I realized I forgot 1/4-cup of vital wheat gluten. Can I still incorporate it into the dough? Thanks.

    • You cannot– it’ll form lumps. But what you have will still make decent flatbread. Prob not strucutred enough for a tall loaf bread. Maybe in a bread pan.

      Could just incorporate a little more flour to combat the liquidy-ness you’re seeing; the VWG absorbs water and creates structure.

      • Thanks for the quick reply. I’d suspected it would be impossible because of not being able to distribute the VWG adequately. Hadn’t considered the clumping problem. Oh well, next batch.

  24. OK, great.
    European Peasant Bread (really a pane rustica, p.94
    Olive bread, p.103
    Italian Semolina Bread, p.143, can make with the Chapter 5 dough and you’ll have an Italian-style sesame loaf
    Should be a start!

  25. Thanks Jeff. I don’t have access to the semolina. I guess I’ll have to try to order it. Just took some Challah from the oven. I made the master recipe this afternoon. Getting ready for Chanukah and Thanksgiving. Happy holiday to you and yours! I have an obsession with bread thanks to you! Do I love you or hate you? Lol. You help and support has been great.
    Thanks

    • Heheheh! Try the Italian bread with just plain AP and sesame topping before you go off to by the semolina (I like the Durum from King Arthur Flour if you do it).

  26. Hi J&Z, i have made a batch of the WW Abanana bread from page 200 in AhBin5. Can you recommend a way to make muffins from this recipe? Should I fold in any ingredients at this point or even add s topping?

    What about altering baking temp and time?

    Any technique tips are welcome.

    Thanks so much for replying to our questions.
    I am thankful for healthy bread! :-)

    (And i was gifted a pizza stone for Chanukkah. How Awesome?)

    • Not my first choice, but let it defrost completely, then 10 minutes in the oven at 450. May end up with a dry effect. Could cover in aluminum foil to prevent, not sure?

  27. The mystery of the missing flour. That’s what it feels like anyway. I recently moved to Japan and though I have searched far and wide in our area, the all-purpose flour is no where to be found. My markets stock what is referred to as hard flour (bread flour) and soft flour (cake flour). The advice given by many people online is to mix the two half and half to make a medium gluten flour mixture but I wanted to ask before trying it. It seems a little too easy of an answer but would gladly love it if it is that simple!

    • Hi Crystal,

      If the soft flour is really like cake flour, I would do a 75% hard flour and 25% soft. Our recipes will work with just hard, but you’ll need to add more water to the mix. Depending on the hard/bread flour, it is about a 1/4 cup extra water.

      I hope that works, please let us know! Thanks, Zoë

  28. Why are my breads “blowing out” at the side like a bad tire? Otherwise they are magnificent! Thanks for all you do.

    • Hi Susan,

      This is typically due to the dough being too cold (some refrigerators run really cold or the room is a touch chilly) when it goes in the oven, so if you just let it rest for an additional 20 to 30 minutes, it should take care of it. The other thing that helps is making sure the slashes are about 1/2-inch deep.

      Hope that helps! Zoë

    • Hi Shelda,

      Yes, that can happen when the dough rests too long, that is why we give the recommended times for resting.

      Thanks, Zoë

  29. Hi Jeff and Zoe,
    Happy Holidays! Have written or received anything in a while. I purchased durum semolina from Kin Arthur and was excited to try the Iraluan bread from your. New book. I wanted to make a few observations. The dough is much less sticky and somewhat easier to woe with, although I am getting better at the cloaking and forming quickly which is really the way to go. I did know a bit of a stronger flavor, though not a bad thing. I don’t think k I like it plain as much as some others. My ne t project is going to be pizza . A little concerned about the shaping but I’m sure with a little practice, it will be fine. So finally my question is, do you have a preference between the master and Italian as to which produces a better pizza crust?

    Also wondered if I could use lett’s say challah as opposed to buttermil bread for cinnamon bread?

    • Hi Shelda,

      So glad you’re enjoying the new book! The olive oil and master recipes are the two I use to make pizza all the time. They are both great!

      Happy baking!! Zoë

  30. Oh I forgot to mention, according to my husband and circle of friends I’m called the bread lady. I’ve jokingly been offered a job and was told that my girlfriend’s bubby ( grandma) would have loved it. Never had tried the turban before. It’s pretty easy and really produces a pretty loaf.

  31. Please excuse my typing. Clearly I need to slow down. Thank you for your quick response. Is the result I got from the Italian recipe what I should expect?

  32. Storage container for rising dough- does it need to be a round or can it be a rectangle? I was not sure if the dough was spread out in a 9×13 size pan with lid if that would not raise as well. I found a 7 qt that was a large 9×13 size with a vent lid but am skeptical if it would rust as well.

  33. Just picked up the New Artisan Bread ebook! Cant wait to make my first loaf. How do i keep the master recipe going once i make a couple of loafs? Do i start with a new batch or can i add as i go? Thanks, Joe

    • Hi Joe,

      We recommend that you dump the ingredients for the new batch right on top of the end of an old batch, this will jump start the flavor, and avoid cleaning the container! Only works with non-dairy/non-egg recipes though.

      Thanks and enjoy, Zoë

  34. Thanks, but actually I don’t care for sour dough,so I don’t think that’s something that I’d want to do even though the idea of not having to clean the bucket is appealing!

  35. I just ordered your book ABin% from Amazon I can hardly wait for it to get here.
    Question how can I make the Master dough sweet with either sugar or honey
    THANK YOU AND Happy Holidays

    • Hi Greg,

      There are many sweet recipes in the book, check out the enriched chapter 9. You can add a tablespoon or two to the master recipe or perhaps up to a 1/4 cup, but I think you may prefer the others better.

      Enjoy! Zoë

      • Well my book ABin5 came from Amazon and I have made 10 or so loaves of bread,I have had good results with Judys Board of directors rasin bread.
        All of my other doughs are still very wet I have to add lots of flour,I even bought a digital scale from Amazon.
        I just bought 2 bags of Gold Medal AP flour to replace my supermarket brand to see if that will help. Any ideas on why mine are so wet? Imeasure or weight everything

  36. I am interested in more information about pate fermintee. Your book says add water from the master recipe to up to 2 cups of stored dough. When making the new batch, the water will not be to recommended temperature. Is that ok? Is it necessary to add more water since the old dough will soak up some of it? Thank you.

    • The cool dough will, technically, cool down your mix a bit and the initial rise may take a bit longer. Assuming your pate fermentee is about the same hydration as your new dough, you shouldn’t have to adjust the water.

  37. Just made Judy’s Board of Directors’ Cinnamon-Raisin with Buttermilk dough (2007 Volume, pp 207-210). My grandsons ate a whole loaf at one sitting so it obviously tastes great. However, any suggestions about how to avoid big air spaces above the raisin layers? Also, would brushing tops with melted butter make for a softer top crust. I did not use steam and it was still a pretty crisp crust for raisin bread.

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