Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Sat, 28 May 2016 21:38:49 +0000 hourly 1 Comment on San Francisco style sourdough bread by Kakuska http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/comment-page-3/#comment-648025 Sat, 28 May 2016 21:38:49 +0000 http://www.weekendbakery.com/?p=4569#comment-648025 Hi,

Thanks so much for the detailed recipe. I have just baked one loaf and it came out looking great! I have never achieved a crust like this before.

Some questions, when I did the final shaping I noticed a lot of air bubbles. Should I flatten them or should I try my best to keep them while I shape (quite difficult)? I did flatten quite some this time. The final loaf tasted fine and not heavy at all. However not like your photos, mine has much holes. I wonder if this is because of my shaping?

The loaf tastes wonderful. But I don’t have that tinge of sourness. I am not using rye starter (I don’t have one). I use a white one. Does this matter?

Thank you again for wonderful blog. I think I may just follow the SD recipes here one by one 🙂

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Comment on Pizza Dough with a Poolish by Alaide Black http://www.weekendbakery.com/posts/pizza-dough-with-a-poolish/comment-page-1/#comment-648024 Fri, 27 May 2016 21:52:09 +0000 http://www.weekendbakery.com/?p=6592#comment-648024 Thank you for the pizza dough recipe. I was wondering on what settin in the mixer should I knead the dough for 7minutes.

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Comment on Salt in bread baking: how much and why by Rosalind Hambley http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/comment-page-1/#comment-648023 Fri, 27 May 2016 12:03:39 +0000 http://www.weekendbakery.com/?p=12037#comment-648023 I find most comercial breads taste bland. In short disgusting. Can only think it has something to do with less salt and more unnecessary additives.

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Comment on San Francisco style sourdough bread by Weekend Bakers http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/comment-page-3/#comment-648022 Fri, 27 May 2016 06:45:37 +0000 http://www.weekendbakery.com/?p=4569#comment-648022 Hi Antonio,
Thank you so much for your wonderful comment. Your description is so spot on and many bakers, including ourselves, will recognize the challenging, delicate yet rewarding and fun of the whole process.

Wishing you many happy baking weekends!

Ed & Marieke

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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-648021 Fri, 27 May 2016 06:42:07 +0000 http://www.trifles.nl/?p=1394#comment-648021 We love the golden raisins too, but (over here) they are very big and would indeed work well in a bigger ‘krentenbol’.

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Comment on WKB croissant making log by Weekend Bakers http://www.weekendbakery.com/posts/wkb-2012-croissant-making-log/comment-page-2/#comment-648020 Fri, 27 May 2016 06:38:36 +0000 http://www.weekendbakery.com/?p=7788#comment-648020 Hi Steven,
You should look for butter with a fat content of 82%, that is the most important thing. Also read the comments on butter from other bakers below.

Good luck with it!

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Comment on Tips on dough temperature by Weekend Bakers http://www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/comment-page-1/#comment-648019 Fri, 27 May 2016 06:36:26 +0000 http://www.weekendbakery.com/?p=5719#comment-648019 Hi Ogi,
You should adjust by using water that is colder. Some bakeries even use ice water. For our own recipes we can say that if your dough is the right temperature as indicated, proofing times should also be as indicated, also depending on temperature of your surroundings of course. To judge if a loaf is proofed to perfection, the ‘doubling in size’ is not such a good indicator. In this article you can read why and how to check your dough: www.weekendbakery.com/posts…e-in-size/

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Comment on Video: How to ‘break in’ a new banneton by Weekend Bakers http://www.weekendbakery.com/posts/video-how-to-break-in-a-new-banneton/comment-page-1/#comment-648018 Fri, 27 May 2016 06:28:23 +0000 http://www.weekendbakery.com/?p=9093#comment-648018 Hi John,
After shaping, the final proofing is done in the banneton. We advice, in the beginning, to exaggerate the flour use a bit, so sticking will not be an issue. You will notice over time and with practice you will get to the point where you have learned how much flour to use. Excess flour can also be brushed of your loaf after baking.

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Comment on Tips on dough temperature by Weekend Bakers http://www.weekendbakery.com/posts/a-few-tips-on-dough-temperature/comment-page-1/#comment-648017 Fri, 27 May 2016 06:24:08 +0000 http://www.weekendbakery.com/?p=5719#comment-648017 Hi Tahnee,
We very much recognize what you are saying. Understanding not only the what but also the why and how can also mean quite a big step toward excellent baking results.

Enjoy your bread baking journey and hopefully our recipes!

Ed & Marieke

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Comment on WKB croissant making log by Weekend Bakers http://www.weekendbakery.com/posts/wkb-2012-croissant-making-log/comment-page-2/#comment-648016 Fri, 27 May 2016 06:20:39 +0000 http://www.weekendbakery.com/?p=7788#comment-648016 Hi Henry,
Maybe you used different flour? Overworked dough could very well be the cause too and adding too much flour will not help either, doing both will have a big impact. Very hard to say without seeing you at work. Try to think what you did different and just go on to the next version. With croissants it is a learning curve and it is very normal to put in lots of practice rounds to get it right and even then some batches will be better than others. Luckily the result will almost always be very edible!

Good luck with it.

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Comment on Our favorite whole wheat levain loaf by Weekend Bakers http://www.weekendbakery.com/posts/our-favorite-whole-wheat-levain-loaf/comment-page-2/#comment-648015 Fri, 27 May 2016 06:15:31 +0000 http://www.weekendbakery.com/?p=6260#comment-648015 Hi Celine,
Thanks for sharing your experience with our recipe. Sounds like you already made it your own. Excellent! It is always a bit strange to realize that as we approach summer you are facing the winter season. No matter when or where of course, winter is great for baking!

Wishing you lots of loaves and baking fun from our tiny Holland,

Marieke & Ed

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Comment on Favorite flatbreads: Afghan snowshoe bread by Jules http://www.weekendbakery.com/posts/favorite-flatbreads-afghan-snowshoe-bread/comment-page-1/#comment-648014 Fri, 27 May 2016 01:08:58 +0000 http://www.weekendbakery.com/?p=13185#comment-648014 What a great recipe and lovely website! I lived in Berlin for many years and these loafs were a go-to for my best friend and me: once a week we’d go to our favorite bakery and share one, fresh out of the oven and covered in olive oil. Sometimes we were too late, and a Turkish family had just picked up ten loafs at once, and we had to come back the next day.

I tried to reverse engineer them for myself once I moved overseas, and I found that the best versions was a “lazy sourdough” version in which my poolish (and, honestly, the entire loaf) consisted from leftover pizza dough I had forgotten about and just baked two days after making it.
Tangy perfection!

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Comment on Tips & tricks for bread oven & other stone oven users by Caroline http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/comment-page-1/#comment-648013 Thu, 26 May 2016 13:26:29 +0000 http://www.weekendbakery.com/?p=11577#comment-648013 Hello,

I received my Rofco B30 last week and I have been experimenting with it since. I have purchased two of their steaming trays as accessories, but I am still not able to achieve a dark and crusty bread. My loaves come out pretty pale and the crust is chewy… I have been baking the first 15 minutes at 230C and then 15 minutes at 50C. I usually open my vents 10 minutes before I take the bread out. What color do you usually get after baking your bread at 235C? Am I doing something wrong? Thank you for your input 🙂

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Comment on Making Ciappe : Italian Olive Oil Crackers with Rosemary by Helena http://www.weekendbakery.com/posts/making-ciappe-italian-olive-oil-crackers-with-rosemary/comment-page-1/#comment-648012 Wed, 25 May 2016 21:51:43 +0000 http://www.weekendbakery.com/?p=6921#comment-648012 Thanks for this recipe.
I have done it using some discards.
300 g starter
350 g flour
100 g water

It gave the Ciappe a gorgeous sour taste!

Cheers

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Comment on Classic French croissant recipe by Karuna http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-9/#comment-648011 Wed, 25 May 2016 19:59:47 +0000 http://www.weekendbakery.com/?p=11641#comment-648011 I like it

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Comment on Weekend fruit & nuts loaf : Our not so Kletzenbrot by Mary Pearlman http://www.weekendbakery.com/posts/weekend-fruit-nuts-loaf-our-not-so-kletzenbrot/comment-page-1/#comment-648010 Wed, 25 May 2016 15:01:42 +0000 http://www.weekendbakery.com/?p=15688#comment-648010 I am a beginner baking by formula. Is it correct that you are measuring all ingredients by weight? Including water? I’m sorry to be so stupid, but I’m an American, and my mother never had a kitchen scale – only measuring cups and spoons. Thank you so much.

Mary

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Comment on Classic French croissant recipe by Austin Dayacap http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-9/#comment-648009 Wed, 25 May 2016 03:32:14 +0000 http://www.weekendbakery.com/?p=11641#comment-648009 /crying hysterically/

“Choose a cold day with a room temperature below 20 ºC / 68 ºF .”

A normal day in my country is 85F with around 73F room temperature… I guess I have to move my working table to my grandma’s air conditioned room. :))

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Comment on About Us by Sandy Worth http://www.weekendbakery.com/about-us/comment-page-2/#comment-648008 Tue, 24 May 2016 22:04:58 +0000 http://www.weekendbakery.com/?page_id=9521#comment-648008 Hello and thank you for helping me to become a better baker. My very favourite recipe is your adaption of the Tartine recipe I use it almost daily some times I leave the dough in the bannetone over night in the fridge and bake in the morning and it still works well. I get such good oven Spring and the flavour is great. How do I post you a picture of my beautiful bread ?

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Comment on Video: Baguette 80% hydration by Ginny Murrell http://www.weekendbakery.com/posts/baguette-movie/comment-page-2/#comment-648007 Tue, 24 May 2016 20:54:33 +0000 http://www.weekendbakery.com/?p=4535#comment-648007 Since I made baguette today, I will make this recipe on Thursday. You make it look so easy. I feel beaten up after I made mine. Great video, fun to watch.

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Comment on Tips on handling high hydration dough by Ginny Murrell http://www.weekendbakery.com/posts/tips-on-handling-high-hydration-dough/comment-page-1/#comment-648006 Tue, 24 May 2016 20:40:46 +0000 http://www.weekendbakery.com/?p=4700#comment-648006 Thank you. I will watch the video. I’m just having a terrible time with wet dough, but, you are right, the bread tastes pretty darn good, although looks awful and the crumb is off, and the crust softened while cooling. Practice, practice, practice!!

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