Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Thu, 25 Aug 2016 11:17:36 +0000 hourly 1 Comment on Making your own diastatic malt by Shalva Levine http://www.weekendbakery.com/posts/making-your-own-diastatic-malt/comment-page-1/#comment-648422 Thu, 25 Aug 2016 11:17:36 +0000 http://www.weekendbakery.com/?p=14379#comment-648422 What to do if only 50% of the wheat germinates ?

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Comment on How to make French financiers by michelle http://www.weekendbakery.com/posts/how-to-make-french-financiers/comment-page-1/#comment-648421 Wed, 24 Aug 2016 20:56:23 +0000 http://www.weekendbakery.com/?p=13349#comment-648421 cool, me and my sisters has decided to make them cause they look delicious and it seems as they bring back memories, cant wait to make them.

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Comment on The myth of double in size +tips! by Weekend Bakers http://www.weekendbakery.com/posts/the-myth-of-double-in-size/comment-page-1/#comment-648420 Wed, 24 Aug 2016 15:46:33 +0000 http://www.weekendbakery.com/?p=7766#comment-648420 Yes it works! Simple yet effective.

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Comment on Understanding flour types by Weekend Bakers http://www.weekendbakery.com/posts/understanding-flour-types/comment-page-2/#comment-648419 Wed, 24 Aug 2016 15:45:36 +0000 http://www.weekendbakery.com/?p=12707#comment-648419 Hello Maria,
We do not have much experience with atta flour ourselves (Only made chapati breads a few times) but we do think it can be used for other bread baking too and instead of (other) wholewheat flour.
You can find more info on the subject here: www.thefreshloaf.com/node/…atta-flour

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Comment on Handy sourdough tips by Weekend Bakers http://www.weekendbakery.com/posts/handy-sourdough-tips/comment-page-1/#comment-648418 Wed, 24 Aug 2016 15:39:15 +0000 http://www.weekendbakery.com/?p=13018#comment-648418 Hello Zainub,
It is very easy to make more starter, but it is a shame to maintain too much because then you also have to throw away more. That is why, as we describe above in the article, we work with a two step system. When using a preferment (like a poolish or a biga) we use about 15-20 grams of sourdough for a sourdough loaf like our whole wheat levain and pain naturel. With this small amount of sourdough you create a fully active sourdough preferment overnight which you then use to build the final dough.
To go back to your cups: Just add the extra 1/2 cup (or cup), wait one night and use the following day in your recipe.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648417 Wed, 24 Aug 2016 15:26:54 +0000 http://www.weekendbakery.com/?p=11641#comment-648417 Hello Liew,
We do not know what type of flour you have used. What was the protein content?

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Comment on Sourdough pain naturel by Weekend Bakers http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-3/#comment-648416 Wed, 24 Aug 2016 15:22:41 +0000 http://www.weekendbakery.com/?p=10602#comment-648416 Hallo Deborah,
Wat goed te horen! We zijn natuurlijk wat laat met onze reactie, maar onze suggestie was geweest om 2/3 van alle ingrediënten te nemen (alles door 3 en maal 2 doen) dan kom je uit op een totale hoeveelheid deeg van 515 gram en dat zou heel goed bij de mandjes van 500 gram passen. Maar zo te lezen is dit ook heel prima gegaan.
We herkennen wat je zegt, dat wordt alleen maar meer bakken 🙂 en dat is helemaal niet erg!

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Comment on No Knead Soft Sourdough Rolls by Weekend Bakers http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/comment-page-1/#comment-648415 Wed, 24 Aug 2016 15:16:46 +0000 http://www.weekendbakery.com/?p=4911#comment-648415 Hello Diane,
The preferment is a combination of a certain amount of flour and culture and we estimate that it takes a minimum of 12 hours for it to become fully active. Of course it is not the intention for the preferment to get to the point of collapse. We estimate (based on our experience and using our sourdough culture) that using these quantities the preferment will not collapse. If your culture acts different and is very active and quick, you can of course take less time or use less culture. The actual room temperature also plays a roll in this, as does the temperature of the ingredients (water) so you can ‘play’ with that too to slow down the process and get a longer or shorter fermentation, depending on the taste profile you want to achieve. See our tips on the subject: www.weekendbakery.com/posts…ough-tips/

Happy sourdough baking,

Marieke & Ed

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Comment on Salt in bread baking: how much and why by Kris http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/comment-page-1/#comment-648414 Tue, 23 Aug 2016 19:03:51 +0000 http://www.weekendbakery.com/?p=12037#comment-648414 Thanks for the interesting and useful info…!!

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Comment on ‘Kersenvlaai’: A Very Cherry Pie with Bread Dough by Ineke http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/comment-page-1/#comment-648413 Tue, 23 Aug 2016 15:33:39 +0000 http://www.weekendbakery.com/?p=12066#comment-648413 Hi Marieke,
My first ever vlaai looked beautiful and was delicious. My American book club friends loved it. I very much appreciate your helpful hints and precise instructions, including all measurements in grams, because this novice baker produced one awesome vlaai 🙂 With some leftover dough, I made a couple of buns. That’s a delicious bread dough. Thanks again,
Ineke

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Comment on Ficelle with sourdough by Weekend Bakers http://www.weekendbakery.com/posts/ficelle-with-sourdough/comment-page-1/#comment-648412 Tue, 23 Aug 2016 12:36:50 +0000 http://www.weekendbakery.com/?p=17627#comment-648412 Hi Rebecca,
Thank you so very much for sharing this wonderful success story with us. So great to hear, we can almost see you standing there with all your lovely breads. The combination with mozzarella or butter, cannot go wrong with that and also a firm favorite over here, you will not be surprised.

Wishing you lots of loaves and ficelles and the best of times baking and selling at the farmers market!

Marieke & Ed

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648411 Tue, 23 Aug 2016 12:32:14 +0000 http://www.weekendbakery.com/?p=11641#comment-648411 We only have this recipe fro sausage rolls (Dutch style) made with bread dough: www.weekendbakery.com/posts…spice-mix/
You can also use the recipe for rough puff pastry (quick puff pastry) from this recipe:
www.weekendbakery.com/posts…ff-pastry/ and fill this pastry with a sausage filling, also very good.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648410 Tue, 23 Aug 2016 12:29:30 +0000 http://www.weekendbakery.com/?p=11641#comment-648410 Thank you Patrick, a croissant from Germany can also be very good!

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Comment on Apple Cider Bread by Weekend Bakers http://www.weekendbakery.com/posts/apple-cider-bread/comment-page-1/#comment-648409 Tue, 23 Aug 2016 12:28:29 +0000 http://www.weekendbakery.com/?p=6136#comment-648409 Hi Celine,
Yes, the 2,4 is the same as 2.4 (in Holland we use the comma, but I corrected it, so thank you for noticing).
Yes you can use yeast for the preferment, but if you are going to leave ut for 12 hours, like the recipe states, you should use a tiny quantity. You should use about 0.2 grams of yeast, which is less than 1/8 of a teaspoon.
Your last question is harder to answer without seeing your oven and knowing its exact workings. We do not think it will be a problem doing it this way but we do have some useful tips for you that might also help: www.weekendbakery.com/posts…your-oven/

Happy baking and lots of loaves!

Marieke & Ed

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Comment on Sourdough pain naturel by Deborah http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-3/#comment-648408 Tue, 23 Aug 2016 07:49:50 +0000 http://www.weekendbakery.com/?p=10602#comment-648408 Inmiddels afgelopen weekend dit brood gebakken, met de helft van het recept, omdat ik een klein rijsmandje heb. Fantastisch! mijn eerste zuurdesem brood is geweldig goed gelukt. Mede dankzij jullie ontzettend goede aanwijzingen. Het is nu officieel, ik ben verslaafd aan brood bakken.

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Comment on ‘Kersenvlaai’: A Very Cherry Pie with Bread Dough by Weekend Bakers http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/comment-page-1/#comment-648407 Mon, 22 Aug 2016 20:09:08 +0000 http://www.weekendbakery.com/?p=12066#comment-648407 Hi Ineke,
Yes exactly before the ten minutes rest. Thank you for noticing, I already updated the recipe. And thank you for your kind words.

Happy vlaai baking! (love the gooseberries too but the window of opportunity to get them and make the vlaai is always very small)

Marieke

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Comment on ‘Kersenvlaai’: A Very Cherry Pie with Bread Dough by Ineke http://www.weekendbakery.com/posts/kersenvlaai-a-very-cherry-pie-with-bread-dough/comment-page-1/#comment-648406 Mon, 22 Aug 2016 19:32:02 +0000 http://www.weekendbakery.com/?p=12066#comment-648406 I am making vlaai for the first time! Cherry vlaai! On the pictures I see that you puncture the dough with a fork before putting the filling in. The recipe does not include that step. I assume that I need to puncture the dough in the pan before I give it a ten-minute rest. Would you please add that step to the recipe? Thank you. I love your site.

P.S. When I am in Limburg I eat gooseberry vlaai, my favorite, but I can’t get the gooseberries here.

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Comment on Artisan bread baking tips: Poolish & biga by Guy http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-648405 Mon, 22 Aug 2016 12:03:34 +0000 http://www.trifles.nl/?p=1272#comment-648405 Dear Ed & Marieke,

I have been baking almost all of your sourdough breads in the last few months and I would like to thank you for the great recipes! I’m especially fond of the whole wheat levain loaf, 70% rye bread with raisins, and the pain rustique.

After all this bread baking I have two preferment-related questions that I would like to ask here:

From the breads on your website I see that the amounts of sourdough differ per bread recipe, e.g. 10g of sourdough per 225g (4,44%) of flour for the pain rustique, 36g per 180g (20%) of flour for the sourdough mini boules, 15g per 65g (23%) of flour for the whole wheat levain loaf, and 15g per 115g (13%) of flour for sourdough pain naturel.

Based on these quantities I experimented lately with a poolish consisting of 800g of flour (50/50 whole rye and bread flour), 800g water, and 160g of sourdough (20% as in sourdough mini boules), and left it to ferment for 12 hours at room temperature. However, when I used it the following day in the final build (containing an additional 1200g of bread flour, 600g of water, and 30g of salt to yield 4 loaves) the dough’s gluten structure was very weak and there was virtually no oven spring. I think the reason for this is that I used too much sourdough culture.

Therefore, I would very much like to understand the factors that influence how much of the sourdough culture is added to the preferment, assuming the dough is fermented at 24 degrees Celsius with a bulk fermentation for 2,5 hours, with stretch and folds at 50 min intervals, and is then proofed for 2,5 hours.

Also, if you want to make a loaf that partly consists of whole wheat flour (let’s say 30%), does it make a difference whether you incorporate all of the whole wheat into the (sourdough-based) preferment or into the final build (assuming you do an autolyse of 30 minutes to hydrate the bran)?

Alvast heel erg bedankt!

Groetjes,
Guy

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Comment on Your Loaves by patricia http://www.weekendbakery.com/posts/your-loaves/comment-page-1/#comment-648404 Mon, 22 Aug 2016 10:31:17 +0000 http://www.weekendbakery.com/?p=9620#comment-648404 Love your site. Can you show how to make a Ciabatta,with the recipe too. Thanking you

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Comment on Sourdough pain naturel by Weekend Bakers http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-3/#comment-648403 Sun, 21 Aug 2016 19:23:05 +0000 http://www.weekendbakery.com/?p=10602#comment-648403 Hi Tom,
Hope you are well… Very sorry we cannot exactly help you without seeing what you are doing, because everything you tell us seems to be correct, but still there has to be a mistake somewhere in your measurements. Are you measuring by weight or by volume? If you are using a scale, please double check your scale by measuring an object with a known weight. Because something does not add up, for you to end up with dough that you can pour. The recipe is tried and tested by us and many bakers, so hope you will try again and all will be as it should be, resulting in a wonderful loaf!

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