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 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?

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?

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?

Yeast:  can it be decreased in the recipes?

2,258 thoughts on “FAQs

  1. You both have helped take bread baking to a very approachable level! Thank you thank you thank you thank you !!!!!!!!!
    Question: malt powder for the Montreal bagel recipe. Is that the same as Carnation malt milk? Where do you find malt powder if it is different.
    Thanks,
    J

    • Hi Jason,

      They are not the same things. One is basically milk solids and sugar (carnation), the other is a kind of sugar derived from barley (non-diastatic malt powder) and is used to flavor breads and bagels. You can find it online.

      Thanks, Zoë

      • You rock! You are wicked fast with A response, wow!!!! Thanks for clarifying!
        You and Jeff are geniuses !!!!!!
        Thank you for all you do. Your recipes are beyond amazing!
        Congrats on your success :)
        J
        PS. I am chomping at the bit waiting for your new book!

  2. Zoe,

    I have a bread proofer on my oven, instead of leaving my bread to rise at room temp. could I use the bread proofer? Also if I could would it be ok to use a pot of hot water to create steam while it is proofing.

    Thank you kindly for your help. While I am typing this I have the recipe for Thanksgiving Buns in the oven, then will put is a Boule in the oven. You and Jeff fill our home with good things.

    Dee

    • Hi Dee,

      By all means, you should give the proofer a try. I have never tried the proofer in an oven, so I will be curious to hear the results. You can add a bit of steam to the environment, which will help the dough stretch as it rises. If the environment is much warmer than your regular kitchen, it may end up proofing a little faster than normal, so keep an eye on it.

      Thanks and let me know how it goes! Zoë

      • Hi Zoe,

        Thanks for your quick response, I will let you know the next time I make bread which will be soon.

        Thanks again for all your help.

        Dee

  3. The loaf always spreads out and nearly goes flat for me. Am I adding too much water? Your loaf seems to rise higher, rounder, etc. Thanks for any help you can give.

  4. I’m not sure where to post this, but I have a question about brioche. I made the dough for brioche a few of days ago, and made a brioche a tete the next day. The first one turned out great. Today, when I opened the dough container, it was as though there was a layer of partially dried dough on top, which has shrunk and pulled away from the sides of the container. I made a second loaf, but this one didn’t brown as well, and has large cracks in it.

    Could it be that I didn’t have the lid on my container tight enough? Or, if I sprinkle too much flour on top when I’m gathering the dough for the first loaf, would that extra flour form a drier layer of dough on top? Either way, what would account for the paler loaf and the cracks?

    Thank you!

  5. I am having the same problem as Charlotte on Oct. 13, 2012. My loaf spreads out & flattens. I have been using the Cracked Wheat recipe from Healthy Bread in 5. My oven temp is fine, I am adding steam, I carefully weighed the ingredients. Any suggestions would be helpful. I want this to work!

    • Hi Karen,

      Have you made other loaves from our books with success, or was this your first attempt? If you’ve made other loaves, does this one seem much wetter than normal? Can you tell me what brand of cracked wheat you are using?

      Thanks, Zoë

      • Hi Zoe and Mark,

        Quick question about oven temp. I now have 2 internal thermometers for my oven, in addition to the digital display built into the actual oven. The temps vary widely between the three thermometers, anywhere from 10 degrees to 40 degrees different. I’m really at a loss on how these can be giving such different readings and how to determine which is correct. Any ideas?

      • Unless they’re in different spots in the oven, they’re reflecting differences between the thermometers and you can’t tell which is right… unless you really play with it, and see which one gives you the result we specify at a particular temp for a particular recipe.

        Only way to truly validate an inexpensive thermometer is with some “gold standard” thermometer, a very expensive scientific one. Nobody does that (not even us!).

        What I’d do? Assume that the average of the closest two instruments (to each other) is the most accurate estimate of the “real” temp in the oven. Then write down a correction factor for each thermometer.

      • Yes, I’ve made bread from your first book.
        The cracked wheat brand is: Bob’s Red Mill Cracked Wheat Hot Cereal.
        I don’t remember if this was wetter than previous loaves. I don’t think so.

        Karen

      • Karen: If a loaf’s going to spread, it’ll be one of the ones that has lots of heavy grain– like the Cracked Wheat. Plus, we tested with just regular pure cracked wheat, not the Bob’s product, which is a cereal mix that’s not just pure cracked wheat. Sounds like it needs a water adjustment (downward), so try that, maybe by 1/8-cup at a time and see if you don’t get a dough that holds its shape better. Assume you are using VWG, or else that’s for sure the explanation.

  6. We live at 6500 feet and the relative humidity seldom gets over 30% can you give us a starting point on water content? We tried the standard recipe then a quarter cup less flour and it’s still dry.
    Dave
    Ojo Caliente New Mexico

  7. On page 51 of your outstanding book, AB in 5, you describe making olive bread. I don’t understand the process. It seems to me that if I flatten the dough to 1/2 inch, then cover it with olives, then roll it and finally form it into a ball as described by pulling the surface of the dough to the bottom; it will tear and I will end up with olives everywhere and a mess.

    What am I missing?

    Thanks for your wonderful book!

    • Hi Mike,

      If you look at the 3rd picture in the color insert of the book there is a picture of the olive bread. Once the loaf is slashed the olives will poke out, but they really don’e create a mess at all. Even if some of the olives poke out of the surface as you are working the dough it really does come out well.

      Thanks, Zoë

      • Thanks for the rapid reply.

        My question was not clear enough. Once the olives are in the dough, the dough will only be 1/2 inch thick. It seems to me that as I try to form that dough and olives into a ball by “…stretching the surface around to the bottom on all four sides…” I am very likely to tear the thin dough and make nothing but a mess.

      • Hi Mike,

        The way we suggest in the book, may very well result in some olives ending up on the outside of the dough. If you’d like to avoid that, I recommend you roll the dough up into a log after adding the olives, and then gently form it into a ball, by tucking the ends underneath of it. This will create the right shape and then you don’t have to worry about the olives poking through.

        Thanks, Zoë

      • Thanks for the clarification. That way looks like it will work much better. And, thanks again for the wonderful book!

  8. Don’t seem to be getting the over rising that the FAQ mentioned most people at altitude get probably because it’s so dry here. The basic recipe from Artisan Bread In five minutes a day. Tried Gold Medal and Hungarian High Altitude flour the Hungarian works a little better. Still getting very small loaves that barely rise. Will cut the flour back more on the next batch. Just thought you might have a starting point.

    • Hi Dave,

      I am betting that the Hungarian High Altitude flour is higher in protein, which would give the dough more structure. This means that the flour will absorb more water and so you may need to add 1/4 to 1/2 cup more water to the regular dough recipe.

      Thanks, Zoë

      • After much experimentation we have settled on 1/2 cup less Gold medal flour 1/2 cup more water and table salt instead of kosher. So if anybody else lives in a high desert this is a good starting point.
        Dave

      • I left out that I changed to a 2 pound loaf and increased cooking time to 40 minutes with the other changes.
        Thanks
        Dave

  9. Healthy Bread in Five Minutes…pg 238-Gluten-Free Olive Oil Bread recipe calls for 3 1/2 cups of cornstarch. This is my first attempt at bread but it doesnt seem like this could be correct.Please verify.
    Thanks

    • Hi Blaine,

      This is the case, it is a lighter textured bread. You can substitute some of the cornstarch with Tapioca. Another option is to make the G-F crusty boule and substitute a 1/4 cup of the water with olive oil. It is a denser, more artisan loaf in texture.

      Thanks, Zoë

  10. I made this for the first time and noticed that while it was in the oven, the bread did not expand much from the amount of dough I originally put in the pan. Did I do something wrong or is this normal?

    • Hi Tara,

      What kind of flour are you using? Were you using the dough right after it rose, or was it refrigerated first? Did you get any rise once it was in the oven? If you can give me a few more details I can help you figure out what is going on.

      Thanks, Zoë

      • I used a generic store brand flour for about 4.5 cups of it and used King Arthur bread flour for the remaining 2. I refrigerated the bread over night, got minimal rise in the oven.

      • Thanks Tara,

        That really helps. King Arthur Bread flour has way more protein than the all-purpose the recipe calls for. The additional protein in the flour means it will absorb more water and requires you to add more water in order to get the right consistency. The dough was too dry and it will not rise properly. You can use bread flour in our dough with adjustments. For King Arthur’s you’ll need to add as much as an extra 1/2 cup of water. Because you also had some AP in the mix, you’d want to add only 1/4 extra water.

        You may want to watch some of our videos to see what the consistency of the dough should be: http://www.youtube.com/user/BreadIn5

        Thanks, Zoë

      • You are welcome Tara!

        I should have mentioned that you can also try to add more water to this batch, so you don’t waste the dough. It is easiest to do with a stand mixer, but you can do it by hand with a little muscle.

        Enjoy! Zoë

  11. Greetings from Norway!
    I’m quite happy with the result of the master recipe but I wonder, Is there any way to get a taller/higher loaf? Would it help using a form instead of baking it without it? I find the loaf to be rather short and like the “square” shape of slices ;)
    Thanks!

  12. Hello,
    I have been trying recipes from artisan bread in five minutes a day. I cannot get the dough the right consistency, especially the Italian semolina bread. It’s always too soupy! What am I doing wrong? Please help!

    • Hi Vicki,

      Are you using the “scoop and sweep” method of measuring the flour? If you spoon the flour into the cup, it will result in a dough that is too wet.

      Thanks, Zoë

  13. hi there from Australia,

    read reviews about your Artisan Bread in 5 book. I want to get it for a couple of bread-making friends as Xmas present, but are the measurements in Fahrenheit? Pounds and Ounces?

    Thanks

    • Kristyl: Assume you have ABin5, which has no GF recipes, and HBin5, which has several. Our pizza book has additional GF’s, though I wouldn’t say they’re low-carb. Low carb is the difficult part, but yes, we are working on them!

  14. I was recently on holiday in Italy and used AB5 to produce fresh bread for four people without spending a lot of time on it. Basically following UK edition “Give Minute Bread” p.50 I made 125g/1/4lb ficelles using a basic white dough, from local bread flour which was about 9.5% protein, and a bit of olive oil added to make it more “Italian”. Slightly reduced hydration as I didn’t think the local flour would take so much. However I had some difficulty shaping the long, thin ficelles with enough tension to hold their shape and the results tended to come out rather flat and chewy.

    Any suggestions on how to shape and prove this long, thin form from AB5 wet dough?

  15. I am wanting to make the Rosemary Whole Wheat Potato Rolls with a salt crust. It calls for Soy and Rye flour. Is there any way I could omit it to save cost? Would I need to just add more flour? Thanks!

    • Sure, just swap additional whole wheat for the soy and rye. My guess is that you won’t have to adjust the water, because all three of these flours absorb a lot of water, and I’m guessing about evenly. If I’m wrong you’ll have to add a little more flour or water.

  16. This is our first batch…We used the recipe for “Whole Wheat w.Olive Oil” p. 81 of Healthy Bread in 5 – however we used freshly ground spelt.

    From the start, as well as now after 48 hours in the refrigerator, the dough has very little elasticity. (We have made several pizzas, a foccacia and one little loaf.) It tastes great (maybe a tiny bit dry?) but the dough still has no stretch, it just breaks apart when we take if from the bowl and when handling it (shaping the dough). Can you help? Thanks!

    • Diana: All bets are off with fresh-ground flours, their moisture content is unrelated to commercial products. So too with the grind level (how fine). Sounds like you need more water, so experiment.

  17. Is there a substitute for brown rice flour in the gluten free recipes? I’ve tried to cut down on my families consumption of brown rice due to the higher levels of arsenic found in this rice.

  18. Can I use a metal storage container for the dough (when it’s in the refrigerator) rather than a plastic one? Your book specifies plastic, but I have a perfectly sized stainless steel dutch oven with a glass cover that has a small airhole already in it.

  19. I am having a hard time with the recipe. I am following it exactly, with organic unbleached white flour measured by weight, and my dough is always too wet. I know that you say it is supposed to be wet, but the dough is so wet when I go to shape it that it literally pours through my fingers and completely engulfs my hand, leaving no opportunity for shaping. However, if I try adding less water, there doesn’t seem to be enough liquid to stir all the flour in properly. I also don’t get much “oven spring” at all if I just slop it on the partchment paper, although I know that my yeast is fine (works in other recipes, and the dough rises well sitting on the counter). I am also in Canada, so from what I’ve read I’m supposed to be adding even more water to make up for the protein content, but this seems impossible. I don’t understand what the problem is. Help?

    • (to clarify: the dough seems to get wetter as time goes on. Does not seem too wet when I mix it, but then a few hours later it’s like it has picked up a swimming pool along the way)

      • never mind, it was user error *blushes* The writing has long since worn off on my measuring cups and I had thought I knew which cup was which. Turns out I was adding more water than called for. thanks for the response anyway :)

  20. I need to bake 40 half sheets of focaccia to deliver Saturday at noon. If I start making the dough today to bake on Friday, could I use less yeast? It would rise today then I would put in fridge until baking day. Will be using the olive oil dough recipe from the original book.

  21. Hi Zoe,

    On 10/11 I wrote and asked you about using the bread poofer I have on my oven to use for the rising period. I made a boule today using the Master Recipe from your first book. I put a pan of hot water beneath the bread. It worked great, it rose higher and did not spread as much. I let it rise for about 45-55 mins. watching it closely. The dough weighed about 1 1/2 pounds I then contiued with the instructions for baking the bread. The crust is really good and just the right amt. of chewiness. I had some nice definition to the bread. I promised I would let you know. So I can report it worked well this time.

    Thank you and Jeff for all the kindness and help you give. It has been 2 years since we bought bread from the store and much of it is from your books.

    Have a wonderful day.
    Dee

  22. I have ordered your book but just could not wait to try the recipe. Made the dough and made a loaf before refrigeration. Delicious! Then realized I had used self-rising flour because that is what we use in the south! Should I have use all purpose without the self rising ingredients? Thanks so much.

    • Carolyn: You don’t need self-rising flour, the yeast rises the loaf without the baking powder included Self-Rising products. Plus most of them have salt, so you’re doubling up on that.

      Probably didn’t hurt anything though.

  23. Hi Zoe and Jeff,
    I have tried making the master dough as well as the dough for Quinoa bread. However, both doughs have turned out very sticky even after adding flour to it before baking. From your videos, I could see that you could handle the dough very well after adding flour to it, but when I took some out and added flour, the dough was all stuck to my hands and it got pretty messy. How did you do it? What went wrong?

    Also, as I do no have a baking stone nor a pizza peel, I could only bake using the loaf pan. Is it true that I can use all the dough recipes in the loaf pan?

    Thank you!

  24. The brand for the all purpose flour is Pillsbury.I used that for the master recipe. For the quinoa bread that I had made today, I used King Arthur white whole wheat flour as well as Pillsbury all purpose flour. As my Pillsbury flour was not enough, I added the flour from Origins Organic unbleached all purpose flour.

    • Rachel: those aren’t “soft” flours, should’ve been fine. One thing– the quinoa dough has less structure, because of the quinoa itself. But bottom line— add more flour (or use less water). Make changes in 1/8 cups increments and see what you think. If the dough seems to wet, you can add more flour after the mixing is done.

  25. What do you mean by ‘soft’ flours? Are they flours that have more protein in them? If so, what should I do if I do use such flours? Also, is it fine to keep adding flour if I feel that the dough is still sticky and not like the dough you had in your hands in your video?

    • Rachel: “Soft” flours have less (not more) protein, and take less water (or more flour) to create dough that’s easy enough to handle. Yes, you can add flour if things are too sticky. But refrigerating before you try to use might help too.

  26. Thank you for your books. I’m STILL working to perfect the master recipe in ABin5. A frequent problem I am having now is the bread dough bursting through a slash during baking. The crumb is great, neither dry or too gooey, so I wonder if this has to do with my slashing technique. Perhaps I’m slashing too deep? or is the problem more likely the dough. I’ve baked on a stone and on cast iron and I have the same problem. I also haven’t checked my oven temp accuracy yet so that is definitely a next step. I’d welcome any thoughts you have. Thank you.

    • No, might have guessed “not deep enough!” Try 1/2″ deep slashes. Longer resting time might allow fuller “proofing,” so a greater percentage of the expansion occurs before oven-spring-time.

      Yes, check the oven temp and correct if needed.

  27. Book: Artisan in 5: Bool 450F;Oatmeal page 94, 350F; Buttermilk, page 207,350F.
    Book: HB in 5:Betsy’s seeded oat, page147, 400F; Apple strudel bread 350F.
    Most seem to be baked at 450 but a few at 400 and many at 350. Is there any logic to this or is it just trial and error?

    • John: Basically, eggs and sweetener require a lower temperature. For our sweetest stuff that has four to eight eggs, like Challah and brioche, we go 350 or those ingredients encourage scorching of the crust before the inside is fully baked. For the ones that have no eggs or sweeter (the boule), 450 encourages a great crisp brown crust without burning. Some even go to 475 on loaves like that.

      For intermediate levels of sweetness/egg, you go 375-400-425, depending on how much– and how much scorching we saw at higher temps.

  28. Yesterday I mixed my first Master Recipe for Healthy Bread, when I shaped my first loaf this morning, I noticed it wasn’t very sticky at all and held it’s shape well. It’s now done baking and looks GORGEOUS! But I haven’t cut in yet. I suspect it’s possible that due to the lack of a ton of stickiness that perhaps it is too dry? If this is the case – is there a way to add a touch more water to the refridgerated portion (using stand mixer) and then just let it rise again 2 hours and put back in the fridge? If so – what increments would you assume?? Thanks!

    • Shelley: I’ve done this, and it works. Maybe a little flour too, to feed the yeast, and then as you say, another 2 hours and then fridge.

  29. I have been using your first book for a couple weeks, and love it!

    One question, though. I have been following the directions for the Master Recipe, preparing for baking from refridgerated dough. I am having a problem with oven spring. The spring is so great, that it is often destroying the shape of the loaf, expanding so greatly and in random directions that the “artisan” look is lost. Thoughts on how I can correct this?

    • Glad you posted this before I could! It was going to be my next question! I have really….interesting shapes coming out sometimes! LOL

  30. Can eggs ever be replaced with egg whites in your recipes? Right now I’m considering doing this with the pumpkin brioche.

    Thanks for all of the delicious foods!

    Lynn Stine

  31. My great-aunt always made squash rolls for Thanksgiving. I’d like to try that with your technique – can I simply add a cup of squash puree to the basic recipe? More flour/yeast? Thanks!
    Melissa

    • Bob: Fat is a tenderizer, creating a certain kind of result– soft, tender crust and crumb, as opposed to our “lean” Master Recipes, which are designed to give crisp, firm results. Sweetener accentuates the tender effect. Plus, if the fat is olive oil, butter, or lard, there’s a distinctive flavor accompanying the fat. About a third of our recipes are “enriched” in this way, maybe that doesn’t come across on the website but it’s clearer in the books, which of course are more complete.

  32. While reading your post on the refrigerator rise trick I was wondering about rolling out the pizza dough in advance. When making multiple pizzas it would be very convenient if I could roll out the pizzas an hour or two in advance and store in the refrigerator. Would this result in an inferior crust when baked? Your books have turned me into a pizza fanatic. I will never order takeout again. I can make them easily and the product is far superior when I make them at home.
    Thank you,
    Bruce S

  33. Hi Bruce,
    I thought it’s chime in just in case it would be useful to you. I’ve been pre-baking crusts (got the idea from the par baking instructions) just until baked but not until browned. Then I top them closer to serving time and finish them off directly on the oven rack (provided they’re not heavily loaded with toppings). The texture is a little different, but my family and friends have polished them off. Hope this is helpful. And I agree! With fresh dough on hand at all times takeout is unnecessary. I’m also hooked.

    • Thanks you for the post, Christine. I’m sure they would be very good and would make the process easier. However, they probably wouldn’t have the crispness and char that I am seeking. I am now using a Baking Steel (a new product) on the middle rack (2nd from top) for the pizza and a baking stone on the rack above which results in nice charring on the top of the pizza.

  34. Bruce S.,
    Thanks for posting your process. I’m still in pursuit of perfect pizza, so that is intriguing. “Char” and “crispiness” sound yummy. You’re right, mine is a chewier texture when I pre-bake. Still seeking pizza with more “snap” in the middle. Happy Thanksgiving and happy pizza making.

  35. Hello, I wanted to let you know how much we enjoy your gluten free recipes from your Healthy Bread book. My daughter has to eat gluten, dairy and corn free. For people with similar allergies, I replace the cornstarch by arrowroot starch and it has worked quite well with all your recipes. I would love to see even more gluten free recipes from you guys. Thank you so much!

  36. Hello! I have read through most of the comments and haven’t seen my question posted.

    I am single and love making bread but always end up with too much going to waste.

    Your 5-min. recipe intrigues me and sound perfect for my “desire” but are huge for me and my fridge and I was wondering if it is possible to halve the original mix without any problems.

  37. I am storing my bread dough in an old margarine container in the fridge. Is it a problem that it seals it tight or should I look for another container to store it in? I also could try leaving one corner up if I need more air.
    Thanks

    • Hi Sarah,

      As long as the container is not bulging, due to the gas building up and you are not perceiving an alcohol smell in the dough, you should be just fine!

      Thanks, Zoë

      • Nope not bulging at all. I have been eating wonderful bread and going to share some with my family at our gathering today. Thank you for getting back to me :)

  38. I wanted to make a lot of dough the easy way – which meant dumping a 25lb of flour from SamsClub into a huge stand mixer. I think the water was off because after a several days in the fridge the dough is not very elastic and a little dry on the inside. The consistency is very much like that of the gluten-free boule. I wanted to get my hands wet to shape it because it was so dense I didn’t know how to handle it. I would like to know if there is a way I can correct so that it doesn’t go to waste. So far I sprayed water into the bucket, but I am not so sure that will help the inside. Then I tried poking deep holes with a knife throughout the bread to let the water run in. Tomorrow I will see how it looks and feels, but in the meantime, can you tell me if you know of a better way to salvage the dough? Thank you. Sincerely, Haste Makes Waste

    • Hi p,

      What size bucket are you using to store that much dough? How much water did you add to the 25# of flour? Which recipe are you making? What kind of flour was it?

      Thanks, Zoë

  39. I used the master recipe and divided it up into 3 5-gallon buckets each slightly less than half full.
    I added 24 cups of water (6 quarts) at first then ended up adding another 8 cups.
    I used all-purpose unbleached flour. Sorry I didn’t think to mention those details in the first email. Thank you.

    • Hi P,

      According to my calculations you are about 5 cups of water short for a 25# bag of all-purpose flour. 1 cup of flour = 5 ounces. This means a 25# bag of flour makes 12.5 batches of dough. Each batch needs 3 cups of water, so that is 37.5 cups water. You can try putting the dough back in the mixer and add the remaining water. You will then need to let the dough rise again.

      Thanks, Zoë

    • Hi P.

      Yes, the dough will rise again, but you don’t need to have it rise that much, the main thing is to give it time to absorb the new water.

      Thanks, Zoë

  40. Thank you! I also posted a question about loaf shaping. I don’t know where it went maybe in that section? Anyway here it is…
    (Tomorrow is baking day for my kids’ school fund raiser. I am really nervous.)
    I am so frustrated with the shape of my loaves. When I bake on parchment and a heavy duty sheet pan, my loaves look like fling saucers with a raised wider diameter slightly above the bottom. This happens to me every time (but not on clay). I have to use the sheet pans for large batches. Then today I tried the loaf pans with slashing the top. I ended up with what looked like a race car from the side view. In the post: “Loaf pan breads work beautifully with our method– giveaway of baking equipment from Red Star Yeast (GIVEAWAY CLOSED, see winners on 10/12 post)” the loaves weren’t slashed at all and the bread was perfectly even lengthwise. Help me make pretty loaves, please. Thank you.

    • Hi Pam,

      In order to help you with the shape of your loaf I need to know what kind of dough you are using. Here are some questions I asked you yesterday when you left the note in another post (you left that question as Pat, so you may not have seen my response?):

      Hi Pat

      Which recipe are you using? Let me know which book and I can try to help you. Does your dough seem wetter than ours? Have you seen any of our videos, to compare your dough?

      Thanks, Zoë

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