Comments on: My Bucket Collection (the dough that lives within:day 5) and a loaf of bread!

By: zoe

zoe — Tue, 28 Feb 2012 03:03:45 +0000

Hi Jolene,

Yes, that is just fine! Please visit us at http://www.breadin5.com for more information and it is the best place to get your questions answered about the bread books.

Cheers, Zoë

By: Jolene

Jolene — Sun, 26 Feb 2012 22:25:20 +0000

Hello,
I prefer using glass over plastic and I already own large glass bowls (2.5 qt and 4 qt) that, when combined, could store the 5 or 6 quarts of dough for your master recipe in ABin5 book. I was thinking of using large plates to cover the bowls. Could I just use both of these bowls with “plate lids” instead of using a single large plastic food storage container? Would this affect the bread in any way? Thanks.

By: zoe

zoe — Mon, 14 Mar 2011 02:20:49 +0000

Hi Michelle,

You can mix the dough and divide it into smaller portions to keep. We generally do it in one bucket to reduce the number of things to be cleaned.

There is much more information about the bread books on http://www.breadin5.com

Thanks, Zoë

By: Michelle

Michelle — Sun, 13 Mar 2011 16:16:38 +0000

Hi, Zoe,

I just started reading your book and am excited to begin. Regarding the storage container, does the batch of dough need to be in one large container or can the batch be divided into smaller containers?

Thanks,
Michelle

By: zoe

zoe — Mon, 03 Jan 2011 04:09:48 +0000

Hi Carlie,

You will want to put the lid on, but don’t snap it shut. Have fun and enjoy all the bread!

Thanks, Zoë

By: Carlie

Carlie — Sun, 02 Jan 2011 20:07:42 +0000

Hi Zoe,
I just made your dough for the first time. I have it in a large Tupperware container but I am not sure if Tupperware is airtight? It seems to be to me but it also looks like you use Tupperware. Do you just not put the lid on fully or is it ok to snap the lid shut as normal?
Thanks for your help! I’m excited to try making bread for the first time.

By: zoe

zoe — Fri, 16 Jul 2010 16:12:20 +0000

Hi Jennifer,

Thank you so much for trying out the bread! You will want to check out my other website that is dedicated to the books http://www.breadin5.com. There we answer questions about the recipes 24/7 and look forward to hearing about your experience.

Here is a good place to start if you have any questions: http://www.artisanbreadinfive.com/?page_id=1479

Enjoy, Zoë

By: Jennifer Feeney

Jennifer Feeney — Fri, 16 Jul 2010 13:15:23 +0000

Hi there Zoe!

I ordered the book last night (discovering your site at midnight, I spent some time in awe of the process you use before going to bed I have been making a traditional sandwich bread for years, and really like the bread I buy from the bakery at the farmers market and so hope this will do the trick. I’m going to give it a try today from the posted recipes but have a question first. I have whole wheat bread flours from Great River Organic Milling Company that are a combination of unbleached white and whole wheat (some with lots of grains) and am wondering if I will need to ad the gluten recommended for the wheat recipe. According to the four company, the flours are perfectly blended so as to have enough gluten to rise, and I use a sponge first before adding the rest of the flour and kneading. I think I can figure out how much water to add by feel (having worked with bread a lot), but would like to be sure of a good rise (since I don’t really like a super-dense bread).

Thanks so much and can’t wait to give it a try! We have cut out all processed foods from our diet and bread making is an important part of our life these days. I have friends that would like to experience the health benefits of a diet free of processed foods, but they are afraid of bread-making. I’m hoping your recipes will help them out.

Jennifer Feeney

By: Arizona Solar

Arizona Solar — Mon, 03 May 2010 22:35:10 +0000

I used bleached flour when I first did this recipe and it didn’t seem to affect it wet or drier.. I’m happy to report that mine turned out well, although I have had problems with the bleached flour in the past.
-Sylvia

By: Cherylita

Cherylita — Sat, 06 Mar 2010 16:59:18 +0000

Hi Zoe,
My highest regards and thanks to you and Jeff for both of these books! I have had a blast even though I am consistantly having the same issue no matter which dough I have made, Master Artisan, Master Whole Grain, Ten Grain Light Whole Wheat, Whole Wheat with Flaxseed, or 100% Whole Wheat Sandwich. The dough NEVER EVER looks stretchy like the beautiful photos that brought me to your site. It usually breaks, not stretches when I am cloaking/forming the loaf. After baking it (with steam)frequently the inside is damp but cooked. I made sure I am using very fresh RedStar yeast and flour, correct temperature water and the vital wheat gluten when it is called for in the recipe. This is happening even though I am leaving the loaf to rise for either 2 hours or 90 minutes. It is happening if I leave the dough rise on the counter over night or put it in the fridge after 2 hours. I checked the oven temp (gas convection) and it was 50 degrees low so I preheat to 475. I am still always having fun and it is edible 95% of the time:) but I am still looking for the perfect insides! Can you help me to get the nice stretchy dough?