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?

2,384 thoughts on “FAQs

  1. Thank you so much for your quick reply. I continue to learn so much from you and Zoe. I told my sister (she and her husband are gluten free) about your upcoming Gluten Free Cookbook. She is looking forward to it.

    Dunyia

    • I don’t have a lot of brand loyalty, but I tend to use Extra Virgin varieties because of the flavor– it’s just better. But can I tell in a baked bread? Not so sure!

  2. My dough is too dry, i think I was distracted and added more flour than the boule recipe’s calls for. How can i fix that? My dough is resting on the counter at the moment.
    Thank you. I love your new book. My family thinks i am a real baker now!
    Karine

    • You can just work in extra water now, it’ll work. If a lot of time has past, you can use a little flour to “feed” the yeast since you’ll be knocking all the gas out when you mix.

  3. Was just about to take my bread out of the oven, my third loaf so far, when it caught fire on top. (Followed the recipe to a tee) Causes??? I was so upset because it looked like the best loaf so far! Could it have been the flour? Help please.
    Thanks,Jody H

    • Which recipe did you use? Are you saying that the loaf actually had flames, or that it just over-darkened on top? Were you on an upper shelf of the oven?

      • I used the basic recipe, shaped an elongated loaf, 3/4 inch thick ,the Ciabatta on page 71, cooked according to the recipe 450 degrees for 20-25 minutes on a pizza stone in the middle of the oven. It was beautiful up until the timer went off. Just in that small amount of time to get it out of the oven it turned black and caught on fire. Can’t imagine the dusting of flour was the cause, but not sure what else it could have been. Any suggestions?
        Thanks,
        Jody H.

      • Well, for whatever reason, things overbaked to an extreme point. Have you tested your oven temp with something like http://ow.ly/8CVPU
        I’m guessing your oven is too hot, but this is a bit odd. Flames??!!

  4. LOL. Yes flames!! Scared the you-know-what out of me! Thanks for responding and I will check the temperature of my oven, but have never had an issue with it before. Trust me, this will NOT deter my bread making, I am having so much fun and are ready to branch out, just will watch very carefully in the future!

    Thanks Jeff!

  5. Oh, by the way, we just scrapped off all the charred parts and had some last night, still tasted so good!!

  6. I follow a Artian Bread in 5 master recipe and my dough came out too moist. What did I do wrong and how can I fix it before I bake it to save it?

      • Thank you! I think it was the flour I used. I buy new flour for the next batch. I have another question. I made my Artisan in 5 bread. I math the color in the book but the crust was a bit thick and tough for my toddler. How can I make my next batch softer but still thoroughly cook?

        P.S. The video helped :)

      • Have you checked oven temp with something like http://ow.ly/8CVPU ? If it’s off, the crust can be off. BUt if not that, then consider brushing with oil or melted butter, omit the steam batch. Completely different effect.

  7. I am thinking about purchasing a bread cloche. Any recommendations as to brand, size, what to look for when purchasing a cloche? Thank you!

    • I’ve used the Sassafras (very large), and the Emile Henry (smaller, but large enough for 90% of the loaves I make). Sassafras is unglazed ceramic and is rough-looking. The Emile Henry is a glazed showpiece, gorgeous. They both work great; the Emile H is much more expensive. Readers have touted the Romertopf as well, but I’ve never used it. The only issue I’d wonder about is cracking; mine haven’t and readers haven’t complained to us about these 3 brands. Type “cloche” into our Search bar and press return; we’ve written a couple of posts on this. Note: Emile Henry has been a sponsor of our website in the past.

  8. Apropos of the flaming bread, could the alcohol fumes have ignited? Sometimes when I open the oven the fumes make my eyes water. i remember reading that at a certain point the alcohol from the fermentation bakes off, and I’ve certainly smelled it. Could the fumes be so concentrated as to ignite when given a shot of oxygen from the opening of the oven door? Probably not, but that flaming bread is so puzzling that I’m coming up with weird theories.

    • Agree, this is very odd. But I don’t think the concentration of alcohol in the off-gas would ever be high enough to support a flame. It sounds like the flour caught fire, which is possible (but I would have thought very unlikely).

  9. I am wanting to make Volkornbrot, page `83 in your “Healthy Bread in Five Minutes a Day”. I cannot find rye flakes locally but did get some rye berries. My guess is that is not going to be an adequate replacement for rye flakes, or can I modify the recipe to use the rye berries?

    • I think if you soak them for a few hours, and then experiment with a little less water in the dough mixture it should work. But it’ll take some experimentation.

  10. Hey J&Z! Not sure if this has been asked or answered anywhere but: What do you think would happen if oil was brushed on the bread instead of water? Good? Bad? Ugly?! ;-). Thanks!
    -E

    • It’d be delicous, but you’d get a soft crust. If that’s what you’re going for, this is a nice way to go.

  11. I know you have probably covered this subject before, but I cannot find an answer. If incorporating a sourdough starter into the Master Recipe, what is the least amount of yeast I can use and still have a good oven spring and be able to store the dough for 7-8 days? Thank you!

    • Decreasing the yeast just increases the time it takes for the initial rise in the bucket, not the amount of oven spring you’ll get. See our FAQs tab above and click on “Yeast, can it be decreased…”

      • Can I get by using 1 tsp. of yeast? Also, besides increasing the initial rise time, would I need to increase the second rise time before baking? I have been letting the formed loaf sit for 90 minutes before baking. Thank you!

      • You can, for deetails, click on our FAQs tab above, then choose “Yeast, can it be decreased…”

  12. A friend has lent me your New Artisan book, because there is a chapter for gluten free. Yay! I am planning to purchase your dedicated gf book when it comes out. Meanwhile, I am trying to mesh your gluten free recipe with your high altitude adjustments. Will this be covered in your new book? Aurora is slightly higher than Denver – altitude is a HUGE consideration! Thanks

  13. I have a Q:

    I did the recipe using a scale and my dough definitely doesn’t “take the shape of the container as you said in the book but I checked the weights and they are correct; 910gms of flour, 680gms of lukewarm water and the yeast and salt.

    I checked the dough ball, it weighs just over 1600gms, which is correct but it’s certainly not soupy enough to take the shape of the container.

    Any idea what’s wrong?

    • Well– it just barely takes the shape of the container. How did this dough bake off? That’s the more important question, and whether the dough performed well after storage, which is the point of our method.
      What flour-brands are you using, where are you located? See our FAQs tab above and click on “Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?”

      • Hi Jeff,
        I baked it this morning.

        The piece I pulled of “snapped” off so it wasn’t real “stretchy” but I baked it.

        It was a bit “heavy” and the holes were small.

        Note that after the 2 hours the dough did take the shape of the container but certainly it looked more dry that what I’ve seen in the videos.

        Hope that helps.

        Not sure also if I mixed it long enough…I tried to mix the minimum amount.

      • Don’t think the mixing’s the problem, sounds like your dough’s a little dry. Are you using bread flour? Canadian all-purpose? To understand why I’m asking this, see our FAQs tab above and click on “Flour varieties: Do I need to adjust the liquids when I use different kinds of white flour?” Sounds like you need a little more water. 1/8 cup per batch?

  14. Hi! I was about to make the gluten-free olive oil bread from your Healthy bread in 5 min book, but I noticed the soy flour. Can you recommend a replacement ingredient for soy flour? I’m trying to avoid soy from my diet. Thank you!

      • The recipe I’m referring to is on page 238 “gluten free olive oil bread” in the Healthy Bread in Five Min a Day book. Please advise.

      • Ah, sorry for my mental block. If you dropped the soy, you could just increase the other flours a little, but this would take some experimentation. I’d do multiple rather than just increasing one or you’re likely to make one flavor dominant.

  15. I’m just using Kroger brand AP flour but you just answered it…I might have to slightly adjust. I’m a rule follower and wasn’t sure that I could (or should) deviate from the gram measurements.

    Are your flour measurements recommended with Gold medal?

    • That’s what we tested with, yes, Gold Medal. I wouldn’t have guessed that Kroger would be radically different, but it may be. Can check the grams protein on the label to compare, but it’s not precise (only to the nearest gram per 30 gram serving). So if Gold Med has 3.4 grams and Kroger had 2.8, you wouldn’t know.

      • Jeff,
        I made another batch with 1/8C of extra water but everything weighed as before and the dough came out perfect..JUST LIKE your videos.

        So..that was it…just a bit of a dough mismatch. I had no idea it could be that sensitive.

        In any case…let me tell you…I came home after a hard day, my wife came home later after work and I wasn’t even in the mood to have dinner.

        She asked “what’s to eat?

        I said “how about some homemade breadsticks?

        So…I made a batch of cheesy-breadsticks with a sauce dip in literally 5 minutes. I didn’t even let them rest…just the amount of time the oven took to heat up.

        They were AWESOME…so easy and so tasty.

        Thanks for a great system!

      • So glad to hear! Yes, the thinner the dough, or the skinnier the loaf, the least resting/rising’s needed. All the way down to zero.

  16. Ok Jeff, I’ll take a look. It’s good to know that it’s something simple like that.

    PS: I brought the first test loaf into work and it didn’t last long. Everyone loved it. :)

  17. HI there,

    i made the dough the other day and when i put it in the fridge i closed it ( i also used a glass bowl) and once i opened it there was TONS of extra water. I used a spoon to measure the dough, so maybe that what was wrong. i have made the bread two times, it tastes great! BUT it doesn’t rise and i have very very hard time shaping it. it basically looks really flat and flabby.
    how can i fix the rest of the dough thats in the fridge, THANKS

  18. I almost always use Kroger flour. I believe the grams of protein are the same as Gold Medal but lower than King Arthur.

  19. Yo J/Z! ;-) I’ve been reading up on scoring/slashing/razorblading technique and see people writing about the angle with which the laaahhm should make contact with the bread. Do you have any insight on these techniques when using the ABin5 recipes? Let’s start with the Master, for example, and lets say when made a) as a bag-ette and b) as a booohl’uh. Thanks!

    • Use right angle cuts, we don’t think angled cuts stay open in wet dough. Those shallow-angle cuts are usually recommended with typical (drier) dough. btw it’s pronounced “bool.”

      • Thanks! Can baguette slashes run slightly more parallel and less perpendicular to the long edge of the bread, and overlap a bit with the wet doughs we use?

  20. Ok…for a real treat…make Artisan Bread French toast.

    Slice the bread very thick; about 1″ or slighly more.

    Soak the bread in a mixture of beaten egg, cream, and water.

    Let the bread soak 4 minutes on each side…really let the egg mixture get into the bread!

    Then grill on a grill with bacon grease so it won’t stick.

    Wow…luxury eating.

    here is a shot of it

    http://farm3.staticflickr.com/2928/14064553640_2bb955cc2e_b.jpg

  21. One thing that I’m wondering about.

    In your videos when you pull a hunk of dough out it seems like you pull off about a foot and a half of dough and it’s very stretchy but when I pull up a hunk of dough it breaks off before it stretches too far.

    Is something wrong?

      • I’m using Kroger brand AP unbleached.
        I’m weighing the water and flour.

        I’m making the master recipe.

        I DID put in 1/8 extra cup of water to get the consistency right per our earlier conversation.

      • Kroger may have less protein than Gold Medal, which we tested with. That may account for the lower level of stretch.

  22. I wanted to try the Volkornbrot from page 83 of HBin5. None of my local stores in San Diego seem to have wheat berries or rye flakes so was going to order online. I saw two types of wheat berries, red and white. Any recommendation on which to choose? The King Arthur site has red wheat berries but no rye flakes. Bob’s Red Mill has both types of wheat berries and rye flakes. Thanks for putting these books together. I was actually called a “Doodie” the other day. That’s a Dude who’s a Foodie. I didn’t let on how simple these breads are to make.

    • I’m guessing that the “red” are harder kernels, which you probably don’t want if you have a choice, but check with KAF’s “Contact” button.

      My better instinct tells me to keep your secret, but I did write these books, so tell them!

  23. Thanks Jeff.

    As long as it doesn’t have any real significance…I’m fine with it.

    PS: Got a batch of master recipe in the fridge from this morning, and a Pullman loaf almost ready to come out of the oven :)

    The house smells great.

    Thanks for bringing homemade bread back to our house.

    • Which dough recipe are you using in your pullman loaf pan? I love my pullman pan….but many of the recipes are too dense for our taste. the Buttermilk Bread recipe in 5 has been our best bet, by far, in the Pullman. What about your experience?

  24. Karen,
    I used the basic Master Recipe and you’re right…it’s heavy.

    The way I understand it so far, you have to put milk and egg and sugar in the mixture if you want “lighter and fluffier” so…there are other recipes in the book that are better.

    I just did this as a starting point.

    • Yes, some people prefer the flavor with less yeast– see our FAQs tab above and click on “Yeast: Can It Be Decreased in Our Recipes.” Takes longer though.

  25. Can I substitute 2 cups of room tempature Honey Ale Beer for part of the water in your Healthy Bread book page 54?

  26. Hi Jeff and Zoe,
    I have tried making bread using your method a few times and I am still unsuccessful. This round I made The Cinnamon-Raisin bread with the Buttermilk Bread recipe.
    How do I get the dough to be less sticky? I had put flour on the dough to shape it, but the dough was stick stuck to my fingers. When I baked it, the crust of the bread was very hard and dry. And, it did not rise very much after baking. Could you please advise? Thank you.

  27. I am making some whole wheat bread that calls for coarsely ground whole wheat, I could not find any and thought perhaps I could use whole wheatberries and grind them in a coffee grinder or a food processor…just appreciate any help you might be able to provide..thanks!!

  28. I don’t think a coffee grinder would do it…wheat is very tough stuff…you need a mill.

    At least that’s what I understand. A burr grinder “might” do it but I’d be afraid to ruin it.

  29. Hello! Love the book and the breads!
    Any thoughts on how ancient grains could be incorporated? i.e. Einkhorn, Spelt, Kamut, etc…
    Thanks!

    • You can probably swap for whole wheat or whole rye, into recipes where we have a limited amount of whole grain in the first place. For the recipes where we use vital wheat gluten, you could probably do a partial swap for whole wheat. And our new book has a partial spelt bread in chapter 6.

  30. Just a comment about the “non-stretchy” dough that I’ve been experiencing:

    I bought some Gold Medal AP flour and even when just initially mixing it it seems to be more “stretchy” than the other flours.

    I’m going to make sure I get a full initial rise out of it also…I’ve been just rising it for 2 hours but that may not be enough, I’ve never actually done the evaluation of WHAT it’s doing, I’ve just went by the time elapsed.

  31. Just to add to my last comment about the dough rising, I noticed what a HUGE rise you were getting in your “rising” video.

    I get about “double” amount of rise, it seemed you got about 2.5 times rise.

    I also noticed that I’m using 1 tbsp yeast and Zoe mentioned that in the master recipe she used “1 1/2 tbsp” yeast so I’m not sure if that influences it or not.

    In any case, I THINK that the rise is much better now and I’m hoping that that will influence how “stretchy” my dough is.

    Here is a picture of what I’m talking about.

    http://whatieatblog.files.wordpress.com/2014/06/rising.jpg

    • Hi rpavich,

      Glad to hear the Gold Medal is making an improved stretch. The amount of initial rise I got in that video may have been due to water temperature and the amount of yeast. We called for a larger amount of yeast in our first edition of the book, but found it was not neccessary. In the end, it will not make much of a difference in your bread if your dough doesn’t rise all the way to the top. Some readers even prefer a long, cool rise, which is less dramatic to look at, but produces a great bread.

      The pizza you made is perfection, so glad you enjoyed the pizza dough!

      Cheers, Zoë

  32. Hi Jeff,
    If I had not put enough flour, like you have said, since it’s wet, is it possible for me to add more flour in after the dough had already been mixed and kept in the fridge for a few days already? If not, what should I do? I do not want to make another batch of bread that will not be successful. Thank you.

    • Hi Rachel,

      You sure can, just mix in the flour (easiest done in a stand mixer with paddle) and let it sit for an hour on the counter, refrigerate and then use as normal.

      Thanks, Zoë

  33. Dear Zoe and Jeff,

    I just want to say thank you for your Pita Bread Recipe pg.248 in your new ABin5 book.
    I make this up getting 15 loaves weighing 3.5 ounces. I have been using a Steel Baking Stone and get most of them to puff up beautifully. I wrap them in freezer wrap individually and take out what we need each day. It is terrific–my brother who recently visited was so impressed. We are first generation Lebanese and declared it some of the best Pita he ever had.

    I appreciate all you and Jeff do to make making bread such a wonderful experience.
    Dunyia

    • Thanks for taking time to post your successes! There are so many good recipes I don’t know where to start till I see posts like yours!

  34. Hi Zoe,
    Thanks for the reply. When you mentioned the paddle for the stand mixer, do you mean the one that is used for mixing batter, not the hook that is usually used for mixing dough?
    I have tried the ‘sweep and scoop’ as well as the ‘weighing’ method, but I still end up with very wet and sticky dough that is difficult to handle. I am unable to shape it like how you do it in the video. What should the dough feel like after mixing in all the ingredients, so that if it does not feel right, I can add more flour or water, to get it right. Also, does it mean that if it’s very sticky and wet, I should add more flour?
    I am really struggling with this and I don’t know what I am doing wrong. I really hope to get this right as it’s such a marvellous method. Please help!

      • Hi Zoe,
        Yes, I have watched the video and my dough I wetter than the one Jeff is using. That is why it looks so easy when he shaped the dough. When I tried shaping it, the dough gets stuck to my fingers and hands and I can’t shape it at all. It’s just a gooey blob. I used Origins unbleached all-purpose flour this time around.

      • Hi Rachel,

        I am not familiar with Origins, but I wonder if it has a lower protein content than some of the brands. This would explain why your dough is coming out much wetter. Try a batch using Gold Medal, if you can find it, and see if that makes a difference. If so, then it is the flour. If you’d like to continue using Origins you may just have to add more flour to your dough to compensate.

        Thanks, Zoë

  35. Hi, I’m new to bread baking & just got your “New Artisan Bread in Five Minutes,” 2013 edition. On page 272, your Gluten free whole grain seeded bread recipe uses Teff flour; can’t find this flour, can it be substituted with any other flour?

    Also, having tried other GF recipes in the past, don’t like the “quick bread” texture. Will this recipe also give this kind of texture? I CAN eat gluten, just prefer using flours that have lower gluten, easier to digest for me.

    Can you recommend another recipe you have that I can try with lower gluten flour? Thanks so much, sorry for so many questions!

    • Hi Mary,

      Here is a basic GF boule, it doesn’t have a quick bread texture at all. Give this a try: http://www.artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule We have a book coming out this fall that is all GF breads and they are in the style of artisan wheat breads, not quick breads. That book will come out in October.

      You can replace Teff with Millet flour.

      If you use the GF recipes from the first printing of “the New Artisan Bread in Five” book, please check out the corrections page on our site: http://www.artisanbreadinfive.com/errors

      Thanks, Zoë

      • Zoe, thank you very much, I will try the GF Crusty Boule recipe; it’s looks pretty easy. I’ll let you know how it turns out.

        Look forward to your new GF book this fall too; good GF bread is hard to find.

      • Hi Mary,

        Be sure to watch the video too, it is helpful when shaping the dough.

        Cheers, Zoë

  36. Wow…check this out.

    Had some pizza dough left but it was breakfast time so I rolled it out and filled it with brown sugar and raisins and butter.

    The brown sugar caramelized and the combination of the puffy loaf with the crusty outside and the caramelized sugar…it was delicious!

    The only issue I had was keeping the pinched part together…any tips to “glue” dough together at the seam when you roll it?

    http://farm3.staticflickr.com/2918/14372732425_f38116bea7_b.jpg

    • Hi Rpavich,

      It looks amazing! Thank you for sharing the photo. You can glue the seam together with a tiny bit of egg wash. Also put the seam side down and it will help it from opening up.

      Cheers, Zoë

  37. Love your Artisan Bread book…have been using the Sullivan Street recipe.
    I have spent time in Russia and they have a bread that I would like to duplicate. It is about 12″ across, 1/2″ think and a rather leathery, soft crust and very delicious. I would like the recipe if you have it. Thanks, Gary

    • Hi Gary,

      If you can find us the name of the bread you refer to we can try to recommend a loaf that comes close. Is it like the ciabatta?

      Thanks, Zoë

  38. Ok…question:

    I made the Master Recipe with a pullman pan per the directions in the book and while it LOOKED great…and the inside was awesome…the crust was so incredibly tough and chewy I could hardly eat it!

    I mean it was TOUGH!

    Any idea why?

    If the crust wasn’t like that, the bread would have been spectacular.

    PS: I THINK I undercooked it a bit as the very middle looked like it was barely cooked.

    • Hi Rpavich,

      The Master recipe is designed for a crust, so you can try taking it out and letting the outside crisp up, as it would if you were baking a boule. Just slip it out of the pan and bake it on the rack for the last 10 minutes. The other option is to lower the baking temp to 400 and let the loaf bake for an additional 5 minutes in the pan and another 5 once you’ve taken the lid off.

      If you are open to trying a different dough, I would suggest one of the enriched in the pullman. The Challah, Brioche, Buttermilk or any other dough with some fat, sweetener (just a touch) and/or eggs, will produce a softer interior and crust. Note that you will bake these at a lower temperature (follow the recipe) and fill the pan just over 1/2 full, about 2 pounds of dough. If you try the buttermilk, you can fill that one with 2 1/2 pounds.

      http://www.artisanbreadinfive.com/2012/01/10/pullman-loaf-perfectly-shaped-sandwich-bread

      Thanks, Zoë

  39. I do not know the name of it. Readily available in the markets. It is about 1/2″ thick and not a crisp crust. They are a round loaf about 12″ across

  40. Are there any adjustments to temperature or time I need to make if I want to bake 2 1-pound boules on the same baking stone at the same time?

    Love your book!! Started a batch of dough the day I got it (last week) and have been making bread everyday. Also started another batch so I can make the bread for friends (thus the two loaves).

    • Hi Marian,

      That is wonderful, so glad you are enjoying the bread! You don’t need to make any adjustments. Depending on your oven, the loaves may need a few extra minutes in the oven to get a nice color.

      Cheers, Zoë

  41. Hi, I want to bake whole wheat bread. Will any of the recipes work in a pullman loaf pan? My daughter is coming to visit and they try to eat only WW bread. Is it better to use the one from the first book with the vital wheat gluten or one from the second book? Will it work better in just a “plain” loaf pan versus pullman? Thank you.

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