Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Sat, 04 Jul 2015 17:01:25 +0000 hourly 1 Comment on Understanding flour types by Whole Food Republic http://www.weekendbakery.com/posts/understanding-flour-types/#comment-646852 Sat, 04 Jul 2015 17:01:25 +0000 http://www.weekendbakery.com/?p=12707#comment-646852 […] For More Information: Fine Cooking Weekend Bakery Das Cupcake A Vegetarian in […]

]]>
Comment on Sourdough pain naturel by Monica Hsiao http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646851 Fri, 03 Jul 2015 22:56:57 +0000 http://www.weekendbakery.com/?p=10602#comment-646851 Thank you! Whew.. ok I started the Poolish with whole wheat but will continue with white bread flour. Thank you for the clarification =)

]]>
Comment on Sourdough pain naturel by Weekend Bakers http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646850 Fri, 03 Jul 2015 19:04:57 +0000 http://www.weekendbakery.com/?p=10602#comment-646850 Hello Monica,
For this recipe we do not use whole wheat flour but ‘white’ bread flour (bread flour usually consists of only wheat and not any other grain like rye or oat etc) because most of the bran / fiber has been taken out of this flour. In Holland we call it wheat flour (next to the whole wheat flour which still contains all the fibers) but in other countries it would be referred to as (high gluten) bread flour. So the most important thing to look out for with this recipe is to use strong (high gluten) bread flour made of wheat. If you do use whole wheat, it can still produce a good loaf, but it will be different of course.

Good luck with the baking!

]]>
Comment on Sourdough pain naturel by Monica Hsiao http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646849 Fri, 03 Jul 2015 14:07:32 +0000 http://www.weekendbakery.com/?p=10602#comment-646849 I just started my poolish this evening and am now reviewing the instructions again and realized that even though the recipe calls for “wheat (bread) flour” the description on top says “white flour”. Am I suppose to use white bread flour or whole wheat bread flour? Please help!

]]>
Comment on Sourdough pain naturel by Nigel Bamford http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646848 Tue, 30 Jun 2015 15:19:28 +0000 http://www.weekendbakery.com/?p=10602#comment-646848 Hi folks,
I had a go at this recipe today and it’s turned into a disaster! The poolish this morning (from a 50:50 rye/water starter which is quite mature) was nice and bubbly, the dough temperature when mixed a perfect 26.5 C and the temperature around here at the moment is 25 C so I was hoping for great things. I followed the recipe to the letter, it was a lovely dough to handle but after 2.5 hours of the final rise the dough just looked lifeless. The finger test told me it was oven ready (even though my senses told me it wasn’t because it had barely moved in the baskets and it just felt solid) so out of the banettons, couple of slashes, into the oven on a stone and wait for the oven bounce………. which just didn’t happen. I have 2 flat bricks. Any suggestions about what’s gone wrong?

Anyway, I’m going to give the brioche a go now :-)

Nigel

]]>
Comment on Kouign-amann: Breton pastry with a hint of salty caramel! by Weekend Bakers http://www.weekendbakery.com/posts/kouign-amann-breton-pastry-with-a-hint-of-salty-caramel/#comment-646846 Mon, 29 Jun 2015 18:21:54 +0000 http://www.weekendbakery.com/?p=16256#comment-646846 Hi Patricia, we just put it directly into the dough without adding it to water first. However it will of course not hurt if you do this. Our type of yeast does not need this extra step. Happy baking!

]]>
Comment on The waffle project by Weekend Bakers http://www.weekendbakery.com/posts/the-waffle-project/#comment-646845 Mon, 29 Jun 2015 18:20:21 +0000 http://www.weekendbakery.com/?p=14082#comment-646845 Hi Farida, thanks great tip, never thought of making my own ‘parel suiker’. I just found a recipe on how to make them. Happy baking!

]]>
Comment on De beste molens voor je meel by Weekend Bakers http://www.weekendbakery.com/posts/de-beste-molens-voor-je-meel/#comment-646844 Mon, 29 Jun 2015 18:16:18 +0000 http://www.weekendbakery.com/?p=15775#comment-646844 Bedankt, toegevoegd aan de lijst!

]]>
Comment on Our favorite whole wheat levain loaf by Weekend Bakers http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/#comment-646843 Mon, 29 Jun 2015 18:11:02 +0000 http://www.weekendbakery.com/?p=6260#comment-646843 Hi Judith, natuurlijk kun je ook broodbakker in een ruimte van 20 graden. Wij gebruiken normaal lauw water (behalve in hartje zomer) om tot een deeg temperatuur van rond de 25C a 26C graden te komen. Dan help je het gist op gang en is ook is het deeg niet te koud (koud kraanwater kan wel 6 graden zijn). Met een deeg van 26 graden en een kamer van 20 graden moet het zeker goedkomen!

]]>
Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646842 Mon, 29 Jun 2015 18:06:28 +0000 http://www.weekendbakery.com/?p=11641#comment-646842 Hi Smita, you can use milk to coat the croissants or simply do not coat them. However you will loose a little bit of crispiness and the shiny deeper color of the croissants.

]]>
Comment on Salt in bread baking: how much and why by Weekend Bakers http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/#comment-646841 Mon, 29 Jun 2015 18:05:15 +0000 http://www.weekendbakery.com/?p=12037#comment-646841 Hi Geoff, the 0.85% sounds very low. We use about 6 grams in each loaf of 450 gram, so this is about 1.33%. Whatever works! :-)

]]>
Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646840 Mon, 29 Jun 2015 18:03:10 +0000 http://www.weekendbakery.com/?p=11641#comment-646840 Hi, you should indeed see separate layers and still see distinct layers of butter. The most perceived problem is the butter melting and being absorbed by the dough. When this happens you loose the flakiness and the croissant turns out brioche like.

]]>
Comment on Kouign-amann: Breton pastry with a hint of salty caramel! by patricia http://www.weekendbakery.com/posts/kouign-amann-breton-pastry-with-a-hint-of-salty-caramel/#comment-646839 Mon, 29 Jun 2015 17:15:27 +0000 http://www.weekendbakery.com/?p=16256#comment-646839 Can you tell me please for the croissant dough do you add the instant yeast without adding it to the water first,or should it be mixed with the water first?

Kindest regards

Patricia

]]>
Comment on The waffle project by Farida Robles Hermelijn http://www.weekendbakery.com/posts/the-waffle-project/#comment-646837 Mon, 29 Jun 2015 12:57:49 +0000 http://www.weekendbakery.com/?p=14082#comment-646837 Dear Bakers,

You can easily make the “Parel suiker” yourself. Just Google how to make…. or search for a “Fryske Sûkerbôle” recipe .

Happy baking to all !

Farida

]]>
Comment on Kouign-amann: Breton pastry with a hint of salty caramel! by patricia http://www.weekendbakery.com/posts/kouign-amann-breton-pastry-with-a-hint-of-salty-caramel/#comment-646836 Sun, 28 Jun 2015 14:17:06 +0000 http://www.weekendbakery.com/?p=16256#comment-646836 Oh thanking you so very much,I would just be so grateful for that video.

Kindest regards

Patricia

]]>
Comment on Sourdough pain naturel by Joy Roxborough http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646834 Sat, 27 Jun 2015 00:38:21 +0000 http://www.weekendbakery.com/?p=10602#comment-646834 Thanks! Am doing some midnight baking at the moment but it was hot today and I got home late and I think my starter which I had fed this morning and left on the counter doubled and then receded. I still used it and am awaiting the results. Going to bed now though. Will get up in a few hours to see how preferments are getting along . . .

]]>
Comment on Classic French croissant recipe by eric http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646832 Fri, 26 Jun 2015 00:21:21 +0000 http://www.weekendbakery.com/?p=11641#comment-646832 I live in the US and i use grams because im not an ignorant ‘merkin. You should too.

]]>
Comment on San Francisco style sourdough bread by David Castro http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-646831 Thu, 25 Jun 2015 00:04:43 +0000 http://www.weekendbakery.com/?p=4569#comment-646831 Hi! I recently made this bread and it turned out a bit sweet? I’m not sure if it’s because I converted the grams to ounces or my sourdough culture is acting weird. I suppose I should mention that I used Dark whole wheat rye flour (if it matters?). But either way the crust was nice and this was a good experience for my first bread!

]]>
Comment on Recipe for 80% hydration baguette by Rachel Page http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/#comment-646830 Tue, 23 Jun 2015 06:06:13 +0000 http://www.weekendbakery.com/?p=4348#comment-646830 Wow, this french bread is very well made! Looks so good.

]]>
Comment on Handy sourdough tips by Jane http://www.weekendbakery.com/posts/handy-sourdough-tips/#comment-646829 Mon, 22 Jun 2015 14:52:32 +0000 http://www.weekendbakery.com/?p=13018#comment-646829 I love your conclusion ” starter are like children”.
in fact, I am not good at cook , but I find the courage to try to do something with your nice recipe.
Thank you very much for this contribution !

]]>