Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Tue, 03 Mar 2015 18:00:28 +0000 hourly 1 Comment on A Flour Experiment part 1 by Lee Jia Xuan http://www.weekendbakery.com/posts/a-flour-experiment-part-1/#comment-646524 Tue, 03 Mar 2015 18:00:28 +0000 http://www.weekendbakery.com/?p=10413#comment-646524 Hello, so how do we conduct this fair experiment? Mind enlightening me with the specific steps? :)

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Comment on Sourdough pain naturel by Mel Pryde http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646523 Tue, 03 Mar 2015 07:03:49 +0000 http://www.weekendbakery.com/?p=10602#comment-646523 Hi,
I’m completely new to sourdough; my friend gave me some starter culture and some complicated instructions and your website has really saved me. I’ve so far only made this and the San Francisco sourdough. Someone made a comment here that this bread is the holy grail, well I would say that about the San Fran sourdough which is hands down the best bread I’ve ever made, however this bread has been my staple and I’ve made it quite a few times now exactly following the recipe with strangely good results every time (I say strangely as I had so many sourdough disasters before finding this website!). It has a beautiful crust, subtle but delicious flavour and is just a really great all rounder and looks quite impressive. I would also that I make mine by hand as I don’t have a mixer.
My only query is that I want my bread to have more gluten holes in it; it has some, but they’re quite small, not quite like the picture above. Is this the flour I am using? I am currently using a good quality stoneground unbleached plain flour, but it’s not ‘bread’ flour, and I wondered if I could get the texture (crumb?) I am after if I use a higher gluten flour. I’ll keep trying different things but interested to hear your thoughts.
Thanks so much for your amazingly informative recipes/videos/tips!
Mel

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Comment on Recipe for Raisin Buns / Krentenbollen by Weekend Bakers http://www.weekendbakery.com/posts/recipe-for-raisin-buns/#comment-646522 Mon, 02 Mar 2015 20:37:45 +0000 http://www.trifles.nl/?p=1394#comment-646522 Hello Boots,

Yeast should never be too warm or it will not get active or even die. The aim is to get a final dough that is around 77 degrees (25 Celsius) for optimum proofing of the krentenbollen. So a room temperature milk or slightly warmer would be OK. Also see our tips on dough temperature for more background information: http://www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/.

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Comment on Recipe for Raisin Buns / Krentenbollen by Boots Weckerle http://www.weekendbakery.com/posts/recipe-for-raisin-buns/#comment-646521 Mon, 02 Mar 2015 20:13:01 +0000 http://www.trifles.nl/?p=1394#comment-646521 I am making Krenten Bollen for the first time. Should the milk be warm (105 degrees) when I add the east?

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Comment on Understanding flour types by Weekend Bakers http://www.weekendbakery.com/posts/understanding-flour-types/#comment-646518 Sun, 01 Mar 2015 19:09:38 +0000 http://www.weekendbakery.com/?p=12707#comment-646518 Hello Vivian, have a look at this page ; http://www.weekendbakery.com/posts/best-flour-mills-in-holland/

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Comment on Understanding flour types by Vivian http://www.weekendbakery.com/posts/understanding-flour-types/#comment-646516 Sun, 01 Mar 2015 16:07:00 +0000 http://www.weekendbakery.com/?p=12707#comment-646516 Hi there

I live in Amsterdam and I have yet been able to find any decent flour for baking bread. I moved from London where I could buy good quality organic flour (spelt, kamut, rye) very easily both online and in the shops. Can you recommend anywhere I can go to explore more interesting flours?

Thanks
Vivian

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Comment on Artisan bread baking tips: Poolish & biga by Ram Appadoo http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/#comment-646512 Fri, 27 Feb 2015 16:37:33 +0000 http://www.trifles.nl/?p=1272#comment-646512 Thank for a nice website. Baking pizza is (almost) a science. That’s true.

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Comment on Pink cakes craze by Tom Windsor http://www.weekendbakery.com/posts/pink-cakes-craze/#comment-646511 Fri, 27 Feb 2015 09:44:49 +0000 http://www.weekendbakery.com/?p=14686#comment-646511 This looks great, I will definitely try this. It seems like a great recipe that avoids the “fake” taste of places like Dunkin’ Donut, their donuts were so fake tasting, it wasn’t good. I love how the icing is coloured by raspberries, I must try these!

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Comment on Classic French croissant recipe by Tom Windsor http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646509 Fri, 27 Feb 2015 09:37:23 +0000 http://www.weekendbakery.com/?p=11641#comment-646509 OMG! These are bloomin’ delicious! I absolutely adore them. I now know the true meaning of “all butter” that the packs never live up to. IT honestly melted in my mouth.

I made some regular croissants, some filled with Nutella, some pain au chocolat, pain au raisin and my own creation pain au flapjack (WHICH IS DELICIOUS)

Amazing recipe, thanks for making my French cooking dreams come true!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646507 Thu, 26 Feb 2015 16:26:31 +0000 http://www.weekendbakery.com/?p=11641#comment-646507 Hello Nana, this recipe works great for us, so have a go at it. However remember, making perfect croissants is hard and you will need some practice to get it right.

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Comment on Handy sourdough tips by Weekend Bakers http://www.weekendbakery.com/posts/handy-sourdough-tips/#comment-646506 Thu, 26 Feb 2015 16:25:23 +0000 http://www.weekendbakery.com/?p=13018#comment-646506 Hello Chloe, as a rule we use about 8 to 10 grams of culture for each loaf within the starter. So to get to a starter of 200g, use 10g of culture on 95g flour and 95g water and keep this for about 10 to 12 hours at room temperature in a covered bowl. Happy baking!

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Comment on Kaiser Brötchen / Kaiser rolls by Weekend Bakers http://www.weekendbakery.com/posts/kaiser-brotchen-kaiser-rolls/#comment-646505 Thu, 26 Feb 2015 16:22:21 +0000 http://www.weekendbakery.com/?p=9878#comment-646505 Hello Dennis, thanks you for comment. We do not know this type of roll. We will have a look, but we only have one German bread book and this roll is not in this book. When we find something we will post a recipe.

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/#comment-646504 Thu, 26 Feb 2015 16:19:39 +0000 http://www.weekendbakery.com/?page_id=9521#comment-646504 Thank you for your kind words. Happy baking!

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Comment on Recipe for 80% hydration baguette by Weekend Bakers http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/#comment-646503 Thu, 26 Feb 2015 16:19:16 +0000 http://www.weekendbakery.com/?p=4348#comment-646503 Hello Chad, it is hard to get this kind of crumb while using a mixer. We have ‘another’ baguette recipe, see our ‘easy baguette recipe’ which uses a mixer. However the crumb does suffer a little bit. 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-646502 Thu, 26 Feb 2015 16:17:30 +0000 http://www.weekendbakery.com/?p=11641#comment-646502 Nope, you can’t ;-) American measurements with cups and spoons are very inaccurate, so we advice to invest in a good simple digital scale. All your baking and consistency with baking will improve this way! Happy baking!

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Comment on Video: Making & Baking Classic French Croissants by Weekend Bakers http://www.weekendbakery.com/posts/video-making-baking-classic-french-croissants/#comment-646501 Thu, 26 Feb 2015 16:15:41 +0000 http://www.weekendbakery.com/?p=8251#comment-646501 Hello Dede, it is hard to see what went wrong when you did not a) follow the recipe, b) without seeing you making the croissants. Croissants are a fine balance between technique, experience, flour and butter. A lot can go wrong with each of those ‘ingredients’. You need to work quickly without rushing and the butter needs to be pliable without being soft. We tried it a dozen times before getting it right. You need practice and a feel for the dough so have another try.

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Comment on Making your own diastatic malt by Weekend Bakers http://www.weekendbakery.com/posts/making-your-own-diastatic-malt/#comment-646500 Thu, 26 Feb 2015 08:39:20 +0000 http://www.weekendbakery.com/?p=14379#comment-646500 Hello Lioe,
The reason we make our own diastatic malt is because the moutpoeder you buy in Holland in a store is not the ‘diastatic’ kind. Non-Diastatic Malt is a substitute for sugar and does not contain the enzymes to enhance the breakdown of starch into sugar. This malt is used as a source of sugar, so in a sense is it a substitute for the starch-into-sugar-converting ability of the diastatic malt. It helps the rise of the dough, but only in so far as it is a sugar.
With the same size we mean that if the grain is for example 1 cm the shoots should also be 1 cm, so the same length.
Do not worry about adding the sprouts, you just add them and mix, no grinding.
Tarwekiemen are the Dutch word for wheat germ. Wheat germ is the reproductive part of the wheat kernel so the germ is the embryo of the wheat plant from which the sprouting occurs.’Kiemen’ as a verb, is letting this germ sprout.

Happy baking and sprouting!

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Comment on Understanding flour types by Weekend Bakers http://www.weekendbakery.com/posts/understanding-flour-types/#comment-646499 Thu, 26 Feb 2015 08:18:46 +0000 http://www.weekendbakery.com/?p=12707#comment-646499 Great advice, thanks for this addition Joseph!

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Comment on Recipe for Raisin Buns / Krentenbollen by Weekend Bakers http://www.weekendbakery.com/posts/recipe-for-raisin-buns/#comment-646498 Thu, 26 Feb 2015 08:17:49 +0000 http://www.trifles.nl/?p=1394#comment-646498 Hi Albertine,
Thanks for your comment. Hope the krentenbollen will be a success. It is hard to say what your friend is doing, not seeying her at work. Maybe she uses a bread baking machine and judging by the bread falling apart bit it sounds like there is not enough gluten development and the bread is therefor more like cake. This could be due to not enough kneading, maybe in combination with a very low gluten flour.

Let us know how your krentenbollen turned out!

Happy baking!

Marieke

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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-646497 Thu, 26 Feb 2015 08:12:17 +0000 http://www.weekendbakery.com/?p=11577#comment-646497 Hi Peter,

Hope all is well with the Rofco. We turn the oven on about 1.5 to 2 hours before baking. The pain rustique and sourdough are baked at 235 C (but we do not bake continually at this temperature, we turn the oven down and let it heat up again between bakes. If you want to bake the next batch right after the other you have to do this at a lower temp, otherwise the breads will burn) . It could be that experience will learn that your oven will have slightly different settings than ours and/or or that top and bottom also need slightly different settings, because there can be a difference in browning of the loaves. We turn the oven down after 10 to 14 minutes of baking, depending on the load and also looking at the color of the loaves. We also open the steam vents at that same time.

Hope this helps you as a starting point and hope that you may produce or are already producing great loaves.

Good luck with it and greetings from Holland!

Ed & Marieke

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