Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Tue, 31 Mar 2015 11:56:45 +0000 hourly 1 Comment on Tips on handling high hydration dough by Brian Gilbert http://www.weekendbakery.com/posts/tips-on-handling-high-hydration-dough/#comment-646616 Tue, 31 Mar 2015 11:56:45 +0000 http://www.weekendbakery.com/?p=4700#comment-646616 I have been making sourdough bread for almost three years, good/bad. I have always had very hard crust ( inedible) can you help? I must be honest, I have followed Chad Robinson from the beginning, but the crust is a lovely colour, but always rock hard. Thanks

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Comment on Classic French croissant recipe by Ralph http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646615 Tue, 31 Mar 2015 07:24:01 +0000 http://www.weekendbakery.com/?p=11641#comment-646615 A tablespoon of yeast is about right. Julia Child’s classic croissant recipe called for 1 tsp (5g) of yeast and 1tbsp of salt for 2 cups of flour. This recipe has twice as much flour.

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Comment on Our version of Tartine style bread by Muna http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-646614 Tue, 31 Mar 2015 05:22:39 +0000 http://www.weekendbakery.com/?p=12223#comment-646614 Made it, omitted the commercial yeast but my bread came out so beautiful! Thanks allot for sharing, and will be a repeat bread in my house :-)

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Comment on Sourdough pain naturel by Zara http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646613 Mon, 30 Mar 2015 21:51:13 +0000 http://www.weekendbakery.com/?p=10602#comment-646613 Yeah, would it be very dense? Just wondering as I’d like to try a wheat alternative. Thanks for replying

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Comment on No Knead Soft Sourdough Rolls by Stephanie http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/#comment-646612 Mon, 30 Mar 2015 20:47:11 +0000 http://www.weekendbakery.com/?p=4911#comment-646612 I was wondering when you said whole wheat flour in the starter do you actually mean wheat flour or bread flour?? I want to make hear for easter they sound like just what I have looking for plus I always want new ways to use my sour dough starter.

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Comment on Our version of a pain rustique by new_baker http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/#comment-646611 Mon, 30 Mar 2015 15:49:52 +0000 http://www.weekendbakery.com/?p=3395#comment-646611 I would love to try this bread out. I currently have a sourdough starter that I use for tartine bread ( a mix of wholewheat and unbleached white flour). Can I still go ahead with the recipe as above using 10g of my starter or do you suggest I make a new starter with rye flour?

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Comment on Onze pain rustique by Emma http://www.weekendbakery.com/posts/onze-pain-rustique/#comment-646610 Mon, 30 Mar 2015 12:03:01 +0000 http://www.weekendbakery.com/?p=15521#comment-646610 Zijn de bloem en meel in het recept te vervangen door speltbloem- en meel?
Mijn desem is er een obv roggemeel.
Alvast bedankt!

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Comment on Ons favoriete kerstbrood by Jolanda http://www.weekendbakery.com/posts/ons-favoriete-kerstbrood/#comment-646609 Sun, 29 Mar 2015 12:20:50 +0000 http://www.weekendbakery.com/?p=15784#comment-646609 Ik maakte altijd al een kerststol/paasstol met een recept dat ik ooit in een boek tegen kwam, maar vond deze niet luchtig genoeg. Ik ben nu jullie brood aan het maken maar met de ingrediƫnten van mijn eigen recept en gebruik 500 gram gebuild meel en voeg hier 11/2 theelepel kardamom, 11/2 theelepel kaneel en 1/2 theelepel foelie aan toe. Als vruchtenmengsel doe ik rozijnen, gedroogde abrikozen en walnoten. Na het bakken bestrijk ik de stol met roomboter en strooi er poedersuiker over. De stol laat ik helemaal afkoelen en verpak deze in bakpapier. Daarover heen aluminiumfolie en stop hem in een plastic zak. En laat hem zo een week op een koele plek liggen. De smaak is dan nog lekkerder. Dus hoe de stol smaakt kan ik dus nog niet zeggen. In ieder geval bedankt voor jullie recept!

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Comment on San Francisco style sourdough bread by erin http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-646608 Sun, 29 Mar 2015 10:27:04 +0000 http://www.weekendbakery.com/?p=4569#comment-646608 this is beautiful bread. Even a novice can follow these excellent directions and create wonderful bread. Thank you for rescuing my deteriorating sour dough experiences…now my sour dough breads are awesome :-)

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Comment on Understanding flour types by Joseph http://www.weekendbakery.com/posts/understanding-flour-types/#comment-646607 Sat, 28 Mar 2015 16:29:09 +0000 http://www.weekendbakery.com/?p=12707#comment-646607 Hello out there…

I am an American of Dutch decent. My great-grandmother came to the U.S. with her family in 1923, and was an excellent cook, bringing lots of traditional Dutch baked goods to Christmas and Easter Dinners; however, when she died in 1986 the two surviving Matriarchs of the family had been in a long standing feud with eachother, with my Great-Aunt making off with Great-Grandma’s recipes. She has since passed away also and no one in the family has seen Great-Grandma’s recipe box since…can anyone out there point me in the direction of a good Dutch cookbook or web-based recipe collection (printed in English, since the only Dutch I know is “oliebollen” or profanity)? It would be greatly appreciated.

Thanks

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Comment on Understanding flour types by Joseph http://www.weekendbakery.com/posts/understanding-flour-types/#comment-646606 Sat, 28 Mar 2015 16:22:22 +0000 http://www.weekendbakery.com/?p=12707#comment-646606 If you are good with planning a day in advance, here is a great method for baking baguettes I found on the King Arthur web site, along with a link to their recipe. Just be sure to use a good unbleached bread flour, such as K.A.’s or Gold Medal’s bread flour.

www.kingarthurflour.com/blog/…s-at-home/

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Comment on Classic French croissant recipe by A.V. http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646605 Sat, 28 Mar 2015 15:25:59 +0000 http://www.weekendbakery.com/?p=11641#comment-646605 Hi. Thank you for the detailed recipe. I wanted to ask about the yeast and salt amounts. I weighed them out and they both seem like a lot to me for the amount of flour. Eleven grams of yeast is over a tablespoon! Thank you for your help.

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Comment on Our version of Tartine style bread by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-646604 Sat, 28 Mar 2015 13:21:30 +0000 http://www.weekendbakery.com/?p=12223#comment-646604 Hi, you can use any starter you like. We like a rye starter, but a wheat starter will of course work as well. You can increase the amount of whole wheat, using the dough calculator you can change the wheat flour to 60% and the whole wheat flour to 30%. To compensate for the larger amount of whole wheat flour, you probably need to increase the ‘water part 1′ to about 62% for a total hydration of around 75%. Happy baking!

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/#comment-646603 Sat, 28 Mar 2015 13:16:16 +0000 http://www.weekendbakery.com/?page_id=9521#comment-646603 Hi Dave, I think you were lucky for a bit. A lot of bad bread can be bought, but during the last few years things start to improve especially in the bigger cities. Small bakeries popup with excellent bread. The current trend is to color white bread dark with burned malt, this way it looks healthy but it is of course still white bread with some nuts and seeds. Have fun in Bath, we visited Bath for a day a few years back, very nice city!

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Comment on Our version of Tartine style bread by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-646602 Sat, 28 Mar 2015 13:12:34 +0000 http://www.weekendbakery.com/?p=12223#comment-646602 Hi Alan, we also found that his ideas are good, but the recipe are little bit illogical. Happy baking!

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Comment on San Francisco style sourdough bread by Weekend Bakers http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-646601 Sat, 28 Mar 2015 13:11:05 +0000 http://www.weekendbakery.com/?p=4569#comment-646601 Hello, we do not line the proofing baskets. We simply dust them lightly with some flour before putting in the dough. Happy baking!

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Comment on Our version of Tartine style bread by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-646600 Sat, 28 Mar 2015 13:08:58 +0000 http://www.weekendbakery.com/?p=12223#comment-646600 Hello Diana, we have indeed tried to make retarded loafs. We sometimes do the final proof of our Pain Rustique bread in the fridge. Most of the time we do not have enough free fridge space to store 6 loafs. Just give it a try, we use bags of organic plastic to store the loafs in.

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/#comment-646599 Sat, 28 Mar 2015 13:06:17 +0000 http://www.weekendbakery.com/?page_id=9521#comment-646599 Hi Pete, thank you for your nice comment. Baking your own bread is very rewarding. I have my eye on a ‘small’ retro looking Kemper 15L mixer, now I only have to find a reason to own such a machine ;-) Happy baking!

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Comment on Our version of Tartine style bread by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-646598 Sat, 28 Mar 2015 13:03:37 +0000 http://www.weekendbakery.com/?p=12223#comment-646598 Hello Trevor, we use a food safe container of 28 liter with a plastic lit. The dough for 12 loafs do fit nicely within this container with still space left to do the stretch and folds. Happy baking!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646597 Sat, 28 Mar 2015 11:56:09 +0000 http://www.weekendbakery.com/?p=11641#comment-646597 Hello Martin, thank you very much for your great additions about butter. I have added the 82% butter fat to our tip. On our butter label ‘at least 82%’ butter fat is mentioned indeed. I can still remember the glow I felt when I got near perfect croissants. Happy baking!

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