Comments for Weekend Bakery The place for the ambitious home baker Sun, 19 Nov 2017 00:03:12 +0000 hourly 1 Comment on The Panettone Project by Frederica Huxley Sun, 19 Nov 2017 00:03:12 +0000 I do all my baking with sourdough starter alone; I would imagine that a substitution of around 100g 100% starter would work as well as added yeast.

Comment on Chewy Coconut Cookies by Weekend Bakers Sat, 18 Nov 2017 19:24:23 +0000 Thank you so much for this feedback Lesley!

Comment on Understanding flour types by Weekend Bakers Sat, 18 Nov 2017 19:22:27 +0000 Hi April,
Can you tell us if there are any other ingredients (additives) added to your American flour or if it is just flour?

Comment on Salt in bread baking: how much and why by Weekend Bakers Sat, 18 Nov 2017 19:20:19 +0000 Hi Hubene,
Naturally, flour contains some sodium (between 2 and 6 mg per 100 grams), so a tiny amount compared to the amount that is added to the flour to produce the bread. So it would not make a big difference if the bread contains 8 grams salt or 8,006 grams. Normally the amounts on a wrapper are rounded.

Comment on The Panettone Project by Weekend Bakers Sat, 18 Nov 2017 19:10:23 +0000 Hi Gill,
Great to hear! We think, with your own ideas for improvement / alteration and a few more turns it will be absolutely perfect 🙂

Happy Holiday baking!

Comment on The Panettone Project by David Sat, 18 Nov 2017 18:42:58 +0000 I’ve just used this recipe as my first venture into Panettone and while it wasn’t too successful it’s something I can learn from.

I’ve used a Canadian White Bread flour (in UK) and I had the impression that the 2nd Dough was way too sloppy. I don’t know why I was surprised as with this flour I almost always reduce the water content by ~10% compared to published recipes (when making bread). Even though I know this I needed to try it with your recommendations first.

My mixing times were longer because I mixed by hand but all the liquids were absorbed. The moulds were near enough the same as recommended (14cm dia by 100cm deep) and after 4.5 hours the dough had risen almost to the top.

Initially in the oven at 175C they browned AND sank very quickly, I reduced the temperature to 160C and baked for 35 minutes.

Now they are hanging upside down and cooling. They don’t look so good at the moment but once they are cut …….. 🙂

Next time I’ll reduce the overall water content and maybe reduce the proof by 30 minutes.

Thanks for the recipe,


Comment on Our version of Tartine style bread by Wendy Sat, 18 Nov 2017 15:29:28 +0000 Hi,

I’ve never used SD starter before, but would like to try this recipe. Two questions: 1) is SD culture the same as starter and, 2) will this work with a SD starter made from all-purpose wheat flour rather than your rye flower? If I use the latter, do I need to change anything in the recipe?

wendy f

Comment on Artisan bread baking tips: Poolish & biga by Gilles Fri, 17 Nov 2017 23:40:15 +0000 Hello

Thanks for this precious information.
Which amount of yeast should I use for the rest of tbe bread when I will use the poolish please?

I understand the poolish should contain half of the water used for the bread…

Comment on Classic French croissant recipe by Andreea Fri, 17 Nov 2017 20:36:18 +0000 Thank you so much
I’ll bake them today and can’t wait to see the results. Thanks once again

Comment on Baker’s percentage demystified by Weekend Bakers Fri, 17 Nov 2017 17:03:00 +0000 Thank you mr. Pingel 🙂

Comment on Cranberry, White Chocolate & Candied Orange Peel Biscotti by Weekend Bakers Fri, 17 Nov 2017 17:02:27 +0000 Hi Jenny,
We do completely cook them before freezing (so no par bake) and it works well for us.
We do not have experience with any other method, but we would advice always to try with a small batch first and see how it turns out.

Happy Holiday baking!

Comment on Classic French croissant recipe by Weekend Bakers Fri, 17 Nov 2017 16:59:24 +0000 Hello Andreea,
we advice fan forced. This is how we do it and maybe a starting point for you: We heat up our double fan convection oven at 200ºC, when heated up put the croissants in the oven and directly lower it to 175ºC. We bake them for 10 minutes at 175ºC, they will have a nice brown color by now, then lower the temperature to 150ºC, and bake them for another 6 minutes.
So you just need to test and see if your oven has to be adjusted a bit (higher) or the baking time should be a bit longer to get the right browning and baking result.
Good luck with it!

Comment on Classic French croissant recipe by Weekend Bakers Fri, 17 Nov 2017 16:54:42 +0000 This should be no problem Borzas. How did they turn out?

Comment on Classic French croissant recipe by Weekend Bakers Fri, 17 Nov 2017 16:53:36 +0000 Sorry, we do not have this ready for you, but you can multiply all the ingredients and make a new list for each weight.

Comment on Tips on dough temperature by Weekend Bakers Fri, 17 Nov 2017 16:51:54 +0000 Yes you can, just make sure to seal the bag and store it in an airtight container, that would be best and do not use it past the sell by date, because the working of the yeast can get less as it gets older.

Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers Fri, 17 Nov 2017 16:49:18 +0000 Thank you Larry,
You know, there are so many sites dedicated to gluten free baking and we are no experts on the subject. We know it can be a challenge to produce a good gluten-free loaf of bread and you always need a mix of gluten-free flours to get a satisfying result.
We would have to practice a lot for something good to share, but who knows…
Hope you already found some good recipes to try out.

Comment on Classic French croissant recipe by Weekend Bakers Fri, 17 Nov 2017 16:45:45 +0000 Hello Raija,
Thank you very much, that sounds excellent. You can even try our one day recipe, maybe also good to incorporate in your busy Holiday schedule.
And yes, you can reduce the sugar, halve it for example, that will be fine (mainly just a difference in taste).

Happy Holiday baking to you!

Comment on Classic French croissant recipe by Weekend Bakers Fri, 17 Nov 2017 16:42:15 +0000 Hi Nanette,
Sounds you are on your way to great croissants. it is always a very good sign when people can evaluate their own baking and pinpoint what can be improved with the next batch. Make notes and make slight changes and above all enjoy the process and eating, because like you say they are already delicious!

Happy pastry baking,

Marieke & Ed

Comment on About Us by Weekend Bakers Fri, 17 Nov 2017 16:37:11 +0000 Thank you Agneta, for your lovely comment. Hope the culture will be happy too in Seattle.
We would love to go there some day, because of the bread and coffee and the food and also the beautiful surroundings in WA of course. I think we would like it very much indeed.

Wishing you many happy baking moments from the low countries,


Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Stefano Fri, 17 Nov 2017 16:36:00 +0000 Hi Bas,

glad to hear that I’m not the only one baking and working in IT! I think baking is a way to relax and forget about all the stress we have at work. To me it’s a great pleasure when I come back home in the weekend and I know I’ll be baking something, to be shared with friends and family.

I baked a loaf of walnuts bread recently, using 50% of durum wheat flour and 50% of organic “tipo 2” Italian flour. It was amazing.

Happy baking!