Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Sun, 07 Feb 2016 21:52:12 +0000 hourly 1 Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-647522 Sun, 07 Feb 2016 21:52:12 +0000 http://www.weekendbakery.com/?p=11641#comment-647522 Chiao Marina,
We do not have experience with using burro vegetale but a lot of bakers do and you can use it the same way as you would dairy butter. And yes the Italian flour typo 0 is close to the French type 55, the protein content should be around 11%.
And the instant yeast and dry yeast you want to use we believe are the same.

Thank you / grazie! for your kind words and happy baking!

Ed & Marieke

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Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/#comment-647521 Sun, 07 Feb 2016 21:44:07 +0000 http://www.trifles.nl/?p=1272#comment-647521 Hello Mike,
16C is quite cool and it slows down the activity of the yeast considerably as you can also see in the graph in this posting: www.weekendbakery.com/posts…mperature/
We would advice to find a warmer spot in your house if possible or to increase the amount of yeast in the poolish.
And yes, usually when using a poolish there is also yeast added to the final dough.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-647520 Sun, 07 Feb 2016 21:35:35 +0000 http://www.weekendbakery.com/?p=11641#comment-647520 Hi Christine,
Yes, you just need some more practice and you need to make sure the temperature when proofing is correct. Like we say in the recipe: Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC (above that temperature there is a big chance butter will leak out!).

Good luck with your next bakes and see some more tips below from other bakers and in our croissant log: www.weekendbakery.com/posts…aking-log/

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Comment on Sourdough pain naturel by SN http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-647519 Sun, 07 Feb 2016 13:51:13 +0000 http://www.weekendbakery.com/?p=10602#comment-647519 Just enjoyed some of my first home-baked sourdough bread using your excellent instructions (for the bread and the starter)! I didn’t have white flour, so I made the recipe using whole spelt flour, and it worked just fine – a little denser, darker brown, and finer-crumbed than your pictures, but very tasty. Next time I’m going to try increasing the water a little bit, and lowering the baking temperature a little bit (I had gone a bit over the recommended temperature based on our oven’s behaviour, but that seemed to be too warm).
Also, for those of you like me who have limited break-baking tools, this break baked just fine in a normal bread pan – I just let it proof in the pan and then stuck it in the oven when it was ready.
Thanks again,
Simon

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Comment on Classic French croissant recipe by Nabila selim http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-647518 Sun, 07 Feb 2016 12:05:20 +0000 http://www.weekendbakery.com/?p=11641#comment-647518 I liked so much

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-647517 Sat, 06 Feb 2016 18:21:37 +0000 http://www.weekendbakery.com/?p=11641#comment-647517 We can only say follow the excellent tips Greg has for you. We also use our smaller stone oven as a proofing cabinet by warming it slightly then turning it off and putting the croissants in. We also measure the temp because it is very important to get the temperature right when dealing with such delicate buttery dough.

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Comment on Handy sourdough tips by Weekend Bakers http://www.weekendbakery.com/posts/handy-sourdough-tips/#comment-647516 Sat, 06 Feb 2016 18:17:12 +0000 http://www.weekendbakery.com/?p=13018#comment-647516 Hi Lim,
Without seeing your dough, yes, it would be very well possible that your dough was ‘over the top’ and collapsed. Make sure the dough has the right temperature in combination with the proofing times and also make sure you use the right (strong enough, high in protein) flour so the dough has some strength.
Also see our tips on how to judge your bread is ready for the oven: www.weekendbakery.com/posts…e-in-size/

Good luck and 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-647515 Sat, 06 Feb 2016 18:12:47 +0000 http://www.weekendbakery.com/?p=12223#comment-647515 Hello Rossella,
Thank you first of all and great to hear you already tried so many of our recipes. The thing that we would suggest is to take a look at the quality and brand of the flour and if possible work with organic flour that is preferably stoneground. As you can see here from our experiment, the quality of the flour can make a lot of difference in getting that ear on your loaf: www.weekendbakery.com/posts…nt-part-1/
Next to that the proofing needs to be just right of course if you want to get that oven spring and the scoring itself needs to be deep enough and at the right angle (see our tips here: www.weekendbakery.com/posts…onfidence/)

Hope this helps.

Ed & Marieke

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Comment on Why Home Baking by caroline allan http://www.weekendbakery.com/10-reasons-4-home-baking/#comment-647514 Sat, 06 Feb 2016 18:06:04 +0000 http://www.weekendbakery.com/#comment-647514 I was looking for a chart to convert grams into cups,etc. found your site and loved looking around. Thank you for the pleasure, Carol

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Comment on Tips & tricks for bread oven & other stone oven users by Weekend Bakers http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/#comment-647513 Sat, 06 Feb 2016 18:03:37 +0000 http://www.weekendbakery.com/?p=11577#comment-647513 We turn it down all the way to 50C. After each bake you turn it up again to the required temperature and wait 15 minutes to get the next batch in.

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Comment on Understanding flour types by Weekend Bakers http://www.weekendbakery.com/posts/understanding-flour-types/#comment-647512 Sat, 06 Feb 2016 18:01:55 +0000 http://www.weekendbakery.com/?p=12707#comment-647512 Hello Klaus,

That would be great, we do not know if such a book exists….never seen it.

Marieke

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Comment on Zout en broodbakken: Waarom en hoeveel by Chris http://www.weekendbakery.com/posts/zout-en-broodbakken-waarom-en-hoeveel/#comment-647511 Sat, 06 Feb 2016 11:16:06 +0000 http://www.weekendbakery.com/?p=15178#comment-647511 Dankjewel!

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Comment on Our ‘ciabatta-focaccia’ by Marina Greco http://www.weekendbakery.com/posts/our-ciabatta-focaccia/#comment-647510 Fri, 05 Feb 2016 18:31:37 +0000 http://www.weekendbakery.com/?p=8346#comment-647510 Buonasera a tutti,
vorrei chiedere quale tipo di farina usi per questo pane (Bread Flour).
Hai un parametro di paragone con le nostre farine italiane
Grazie
Marina

Good evening,
I would ask what type of uses flour for the bread (Bread Flour).
Do you have a parameter of comparison with our Italian flour
Thank you
Marina

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Comment on Classic French croissant recipe by Marina Greco http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-647509 Fri, 05 Feb 2016 18:10:05 +0000 http://www.weekendbakery.com/?p=11641#comment-647509 Ciao io sono Marina e vi seguo dall’Italia.
Complimenti per il sito è FANTASTICOOOOOO….
Non sono al mio primo tentativo con i croissant, e la vostra ricetta e il video sono proprio quello che cercavo.
Però ho delle domande per voi
Io sono vegana e vorrei utilizzare del burro vegetale, come lo devo trattare prima di chiuderlo nell’impasto?
La farina che indicate nella ricetta T55 è uguale alla nostra farina 0?
Il lievito istantaneo è uguale al nostro lievito secco?

Grazie per tutte le informazioni che ci regalate e per tutte le ricette e ancora complimenti per il sito.
A presto
Marina

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Comment on Zelf boter maken by Lieven De Bruyn http://www.weekendbakery.com/posts/zelf-boter-maken/#comment-647508 Fri, 05 Feb 2016 13:48:41 +0000 http://www.weekendbakery.com/?p=15619#comment-647508 Hoy Weekend Bakery!
Heb na het kloppen met de Kenwood nog een tijdje verder geklopt met de 2 kleine gardes van de handmixer, dan geeft de boter nog veel van zen ‘melk’ af, daardoor een lekker rijke karnemelk én de boter is sneller goed gewassen! Groetjes en bedankt voor het recept, Lieven.

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Comment on Zelf boter maken by Lieven De Bruyn http://www.weekendbakery.com/posts/zelf-boter-maken/#comment-647507 Fri, 05 Feb 2016 12:40:13 +0000 http://www.weekendbakery.com/?p=15619#comment-647507 Net zelf boter gemaakt en….Super!!!
En in tegenstelling tot wat vermeld werd in een ander berichtje, is de overblijvende melk mooi smeuïg wit en de beste karnemelk die ik in jaren geproefd heb, en ik ben sinds kindertijd een ‘botermelk’ fan! Heb 1 l 40 % room gebruikt en 1 potje bio yoghurt, heeft 28 uur op kamertemperatuur gestaan; room was niet meer vloeibaar zelfs! Nachtje koelkast, 2 uurtjes op kamertemperatuur en dan kloppen en wassen maar. Jullie plankjes zijn super – handig btw… Echt bedankt voor het recept! Groetjes, Lieven.

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Comment on Favorite Flatbreads: Indian Naan by Aaron Stephens http://www.weekendbakery.com/posts/favorite-flatbreads-indian-naan/#comment-647506 Fri, 05 Feb 2016 03:46:28 +0000 http://www.trifles.nl/?p=1751#comment-647506 This naan looks like a fun recipe for my kids and I to try out. Every Sunday they help me bake for our dinner. It seems like watching them rise will add to the fun. Also, we’ve never made naan, but we like trying out new recipes. Thanks for sharing!

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Comment on Artisan bread baking tips: Dough mixing & kneading by Aaron Stephens http://www.weekendbakery.com/posts/artisan-bread-baking-tips-dough-mixing/#comment-647505 Fri, 05 Feb 2016 03:39:58 +0000 http://www.weekendbakery.com/?p=12563#comment-647505 Thanks for the tip about controlling the water temperature. I’ve just recently started baking breads, and I have a lot to learn still. It’s fun, but it seems like I need a lot of experience. My family enjoys tasting my new creations on Sunday. I hope my next batch will be even better with the great tips you posted.

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Comment on San Francisco style sourdough bread by Wayne Scott http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-647504 Thu, 04 Feb 2016 18:23:53 +0000 http://www.weekendbakery.com/?p=4569#comment-647504 I made this recipe for the first time this week. As a new person to sourdough, it’s the best recipe I’ve used yet. Wonderful!

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Comment on About Us by Liz http://www.weekendbakery.com/about-us/#comment-647503 Thu, 04 Feb 2016 02:40:07 +0000 http://www.weekendbakery.com/?page_id=9521#comment-647503 Great website! Do you run bread making courses?

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