Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Thu, 21 Jun 2018 17:38:58 +0000 hourly 1 Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-18/#comment-651851 Thu, 21 Jun 2018 17:38:58 +0000 http://www.weekendbakery.com/?p=11641#comment-651851 Gern geschehen!

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Comment on Zondagochtend kaneelbroodjes deluxe! by Weekend Bakers http://www.weekendbakery.com/posts/zondagochtend-kaneelbroodjes-deluxe/comment-page-1/#comment-651850 Thu, 21 Jun 2018 17:36:39 +0000 http://www.weekendbakery.com/?p=15162#comment-651850 Hallo Marjolijne,
Bedankt voor je leuke bericht. Is er zoiets als ‘te veel room’?! Een dergelijke fout is niet zo heel bezwaarlijk, want het wordt dan toch wel heel lekker natuurlijk. Plus het is bij een volgende keer heel makkelijk te corrigeren, je weet precies waar je ‘fout’ ging.
Foto’s zijn eenvoudig te uploaden via deze link, mocht je dit nog leuk vinden:
www.weekendbakery.com/send-…your-loaf/

En wat heerlijk, je welverdiende pensioen vieren in Frankrijk met veel tijd om lekker te bakken en genieten.

Wij wensen jullie een mooie zomer en nog veel bakplezier!

Groetjes uit de Lage Landen,

Marieke & Ed

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Comment on FACQ – Frequently Asked Croissant Questions by Weekend Bakers http://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/comment-page-1/#comment-651849 Thu, 21 Jun 2018 17:31:33 +0000 http://www.weekendbakery.com/?p=18432#comment-651849 Hello Zee,
This is a challenge for us to judge, because there could be a number of factors at play. That is the reason the perfect croissant is such a difficult thing to master. Most people, including ourselves, need many tries to come to a good result.
Read the answers to the questions above (especially under ‘general’ and ‘baking’) and see what might have gone not so well.
Lots of people under-proof their croissants, so make sure they are proofed well and at the right temperature before baking.
Good luck with it!

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Comment on Tips & tricks for bread oven & other stone oven users by Alex http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/comment-page-2/#comment-651848 Thu, 21 Jun 2018 06:51:20 +0000 http://www.weekendbakery.com/?p=11577#comment-651848 Sorry I am late to thank you for your kind reply, I only just remembered to check back! Ahh, a fan assisted pastry oven sounds amazing! I will persist with the Rofco and you are right, I don’t think I have been preheating for long enough so I will give a 2 hour pre-heat a go before baking next time. Thanks again!
Alex

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Comment on White Buns with a Poolish by Bhavana shah http://www.weekendbakery.com/posts/white-buns/comment-page-1/#comment-651847 Thu, 21 Jun 2018 06:08:45 +0000 http://www.weekendbakery.com/?p=3371#comment-651847 Thanks once again n surely I’ll share my bakes.
Lol!! Bhavana

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Comment on Artisan bread baking tips: Poolish & biga by Grace http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-4/#comment-651846 Wed, 20 Jun 2018 22:44:01 +0000 http://www.trifles.nl/?p=1272#comment-651846 Hi, i have a question about using poolish in sweet dough like brioche and danishes.
Would the taste be better?
Also,
How do we keep feeding the poolish (measurement)?
Or we need to make new poolish every time we make bread?
Thank you

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Comment on Recipe for Raisin Buns / Krentenbollen by Weekend Bakers http://www.weekendbakery.com/posts/recipe-for-raisin-buns/comment-page-1/#comment-651845 Wed, 20 Jun 2018 19:21:43 +0000 http://www.trifles.nl/?p=1394#comment-651845 Thank you for sharing Katrina,
And also for letting us know about the yuzu essence. Very much worth a try!

Enjoy the baking, eating and sharing 🙂

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Comment on Our version of a pain rustique by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/comment-page-3/#comment-651844 Wed, 20 Jun 2018 19:20:19 +0000 http://www.weekendbakery.com/?p=3395#comment-651844 Hello Erdem,
When doubling a bread recipe you always double (triple, etc) everything, so that also goes for the poolish.
If you open the dough calculator under the ingredients list, you can fill in the number of batches and you will automatically see the right amounts for the number of loaves you want.

Happy baking!

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Comment on Our other french baguette recipe by Bonnie http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/comment-page-2/#comment-651843 Wed, 20 Jun 2018 16:46:36 +0000 http://www.weekendbakery.com/?p=8838#comment-651843 This sounds really good…but do you have cup/teaspoon conversions for this recipe ? Anxious to try this…comments are so positive!

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Comment on Classic French croissant recipe by Matthias Koch http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-18/#comment-651842 Tue, 19 Jun 2018 17:33:03 +0000 http://www.weekendbakery.com/?p=11641#comment-651842 Dear,

Thank you VERY much, so kind you answer quickly and competently!

Hartelijk dank !

Matthias

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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-2/#comment-651841 Mon, 18 Jun 2018 18:43:32 +0000 http://www.weekendbakery.com/?p=7766#comment-651841 Hello Fred,
Sorry, we do not understand your question exactly. Dough does not really increase in weight because it rises / proofs, it stays more or less the same, it just increases in volume, due to the air trapped in the dough.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-18/#comment-651840 Mon, 18 Jun 2018 18:39:34 +0000 http://www.weekendbakery.com/?p=11641#comment-651840 Hello Matthias,
Yes, it could be that fresh yeast (initially) reacts more enthusiastically than dry yeast. So you could either use less fresh yeast or try a round with dry yeast. It also depends on the temperature (of your fridge). It is always a matter of fine-tuning for your conditions to get it just right.
As for your second question, you can either make two parallel batches or make halve of the dough. In which case the measurements are as follows:
If you halve the recipe, the dough square should be 18.4 x 18.4 cm and the butter slab 12 x 12 cm. The same for the laminated dough, you must shorten only one side (otherwise you get a quarter of the original), so you end up with a 20 x 30 rectangle. The size of the final dough, right before cutting, should be 20 x 55 cm.
Third: Very loosely fold the dough letter style after gently brushing a very thin coat of flour flour over it with your hand, so the surface is not sticky.

Hope this helps!
You can also try the one day version of our recipe (or combine day 2 and 3):
www.weekendbakery.com/posts…nt-recipe/

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Comment on White Buns with a Poolish by Weekend Bakers http://www.weekendbakery.com/posts/white-buns/comment-page-1/#comment-651839 Mon, 18 Jun 2018 18:30:17 +0000 http://www.weekendbakery.com/?p=3371#comment-651839 Hello Bhavana,
Thank you for sharing and lovely to hear you are so happy with the method and your results. We saw the picture and they indeed look extremely fluffy!

If you ever want to share some pictures with us and other bakers on our website you can do so here too: www.weekendbakery.com/send-…your-loaf/

Happy baking and sharing from Holland to India 🙂

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-18/#comment-651838 Mon, 18 Jun 2018 13:07:57 +0000 http://www.weekendbakery.com/?p=11641#comment-651838 Hello Crayboff,
May we ask what flour you are using?

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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-page-4/#comment-651837 Mon, 18 Jun 2018 13:06:21 +0000 http://www.trifles.nl/?p=1272#comment-651837 Thank you for your enthusiastic ‘shout-out’ Ian!

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Comment on FACQ – Frequently Asked Croissant Questions by Weekend Bakers http://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/comment-page-1/#comment-651836 Mon, 18 Jun 2018 13:05:10 +0000 http://www.weekendbakery.com/?p=18432#comment-651836 If your dough is really cold and hard from the fridge, leave it to rest for 10 minutes on your worktop and try again. Do not fight the dough or push too hard because it will damage. Also, try to keep the dusting of flour on your worktop to a minimum, so no extra flour is incorporated into the dough, making it drier. If you find your dough is a bit too dry overall, it could also be your flour absorbs just a bit more water than ours, so you could also try and see if your dough would benefit from just a tiny amount of extra water, added when making the initial dough.

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Comment on Zondagochtend kaneelbroodjes deluxe! by Marjolijne http://www.weekendbakery.com/posts/zondagochtend-kaneelbroodjes-deluxe/comment-page-1/#comment-651835 Sun, 17 Jun 2018 16:45:22 +0000 http://www.weekendbakery.com/?p=15162#comment-651835 😝]]> Hallo weekend bakkers,
Vandaag (zondag 17 juni 2018) jullie zondagochtend kaneelbrrodjes gemaakt. Ik heb Franse witte bloem gebruikt, ik weet niet of dat T45 of T 55 is, maar ik had niet anders in huis. Verder heb ik de helft van jullie recept gemaakt, wij zijn maar met z’n tweetjes. Ik denk dat het wel goed is gelukt allemaal behalve dat ze veel te groot zijn geworden. Ik had bij het oprollen al gemerkt dat ik de room er te dik op gelegd had ( vergeten dat alles door 2 gedeeld moest worden). Ook te veel rozijnen erop gedaan denk ik. Maar uiteindelijk toch gelukt om een nette (te dikke) rol te maken en er 9 2,5 cm rolletjes van te maken. Na 50 min. waren ze al bijna uit de pan gerezen dus snel de warme oven en na 25 min er weer uit. Ze zien er best goed uit voor de eerste keer. Toen ik mijn man vertelde dat het eigenlijk zondagochtend broodjes zijn zei hij “dan hebben we morgen toch gewoon weer zondagochtend”. Dat kan dus als je met pensioen bent in Frankrijk. Ik wilde graag een foto bijvoegen maar weet niet hoe dat moet dus dan maar zonder.
Bedankt voor het lekkere recept.😜😝

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Comment on FACQ – Frequently Asked Croissant Questions by zee http://www.weekendbakery.com/posts/facq-frequently-asked-croissant-questions/comment-page-1/#comment-651834 Sun, 17 Jun 2018 16:25:42 +0000 http://www.weekendbakery.com/?p=18432#comment-651834 i have made croissants. i followed the recipe. after baking its not fluffy. where i did mistake. is it a problem in my recipe or oven. plzzz guaid me

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Comment on Recipe for Raisin Buns / Krentenbollen by Katrina Tan http://www.weekendbakery.com/posts/recipe-for-raisin-buns/comment-page-1/#comment-651833 Sun, 17 Jun 2018 12:41:38 +0000 http://www.trifles.nl/?p=1394#comment-651833 ]]> They were brilliant. I added citrus peel (more next time) and yuzu essence (more next time, too), and let it proof in my 30C kitchen for 1.5h. They were brilliant. My husband scarffed 1 after dinner. Said it was the best part of Father’s Day 😊

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Comment on Our version of a pain rustique by Erdem http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/comment-page-3/#comment-651832 Sat, 16 Jun 2018 18:31:40 +0000 http://www.weekendbakery.com/?p=3395#comment-651832 If someone decides to make two loaves is it enough to double only ingredients for pain rustique or both (poolish and pain rustique) Let’s say for two loaves do we need 360 gram wheat flour, 90 grams whole wheat flour, 20 grams sourdough etc..

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