Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Fri, 04 Sep 2015 08:15:07 +0000 hourly 1 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-646983 Fri, 04 Sep 2015 08:15:07 +0000 http://www.weekendbakery.com/?p=11577#comment-646983 Hi, the Rofco B20 and B40 both get both hot on the outside. They do not get to a skin burning temperature, but it will be very unpleasant to the touch. When to choose between ‘very hot’ and ‘slightly warm’, I have to disagree about the ‘slighty warm’. The outside gets much hotter than slightly warm. Hope this helps.

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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-646982 Fri, 04 Sep 2015 08:09:58 +0000 http://www.weekendbakery.com/?p=4348#comment-646982 No problem, we also use this recipe (with less water) to make boules shape breads. Happy baking!

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Comment on Kouign-amann: Breton pastry with a hint of salty caramel! by Weekend Bakers http://www.weekendbakery.com/posts/kouign-amann-breton-pastry-with-a-hint-of-salty-caramel/#comment-646981 Fri, 04 Sep 2015 08:08:57 +0000 http://www.weekendbakery.com/?p=16256#comment-646981 Sounds wonderful with cardamom, perhaps our ‘speculaas’ mixture of spices (see speculaas recipe) is also nice… mjam!

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Comment on Favorite flatbreads: Sourdough pita by Weekend Bakers http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/#comment-646980 Fri, 04 Sep 2015 08:07:32 +0000 http://www.weekendbakery.com/?p=11911#comment-646980 You are absolutely right, flat bread can be baked on stones, in pots, in tandoori, ovens etc. You can bake them in a pan, best to use a metal pan, do not use teflon as teflon can burn on high heat.

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Comment on WKB croissant making log by Weekend Bakers http://www.weekendbakery.com/posts/wkb-2012-croissant-making-log/#comment-646979 Fri, 04 Sep 2015 08:04:06 +0000 http://www.weekendbakery.com/?p=7788#comment-646979 Bake them a few minutes longer?

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646978 Fri, 04 Sep 2015 08:03:37 +0000 http://www.weekendbakery.com/?p=11641#comment-646978 Hi, we need to proof for 2 hours go get to a stage where the croissant is nice and wobbly before going into the oven. The honeycomb is made during laminating, you need to work fast, precise and gentle at the same time. Happy baking!

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Comment on Sourdough pain naturel by Weekend Bakers http://www.weekendbakery.com/posts/sourdough-pain-naturel/#comment-646977 Fri, 04 Sep 2015 07:20:40 +0000 http://www.weekendbakery.com/?p=10602#comment-646977 Hi Sophie, the problem is probably your flour. Some flours have more gluten and absorb more water than other flours. So give another brand or type a try, the best flour is milled with stones instead of in a factory. When you can not find ‘better’ flour you simply need to reduce the amount of water. Reduce it by about 2% to 5%, so normally about 10ml to 30ml less than written in the recipe. Happy 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-646976 Fri, 04 Sep 2015 07:15:30 +0000 http://www.weekendbakery.com/?p=5719#comment-646976 Thanks for your nice comment all the way from Tanzania!

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/#comment-646975 Fri, 04 Sep 2015 07:14:17 +0000 http://www.weekendbakery.com/?page_id=9521#comment-646975 Hi, 80% is high to knead with a spiral mixer. You can add at first 70% of the water, knead the dough, then add the 10% last bit and knead again.

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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-646974 Fri, 04 Sep 2015 07:13:00 +0000 http://www.weekendbakery.com/?p=3395#comment-646974 Hi, it is possible to replace the stretch & folds. However you end up with a bread with a different internal mouth feel and structure. The stretch and folds with intervals change the structure (to the better) of the bread. Give both methods a try and see what bread and method you like.

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Comment on Brioche: The no knead version by Weekend Bakers http://www.weekendbakery.com/posts/brioche-the-no-knead-version/#comment-646973 Fri, 04 Sep 2015 07:10:28 +0000 http://www.weekendbakery.com/?p=10631#comment-646973 Hi, You do need the moulds. This is a wet dough with lots of butter. Without the moulds you probably end up with a flat mini sub roll. I should add your sultanas etc. in the folding process. Happy baking!

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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-646972 Fri, 04 Sep 2015 07:04:32 +0000 http://www.weekendbakery.com/?p=6260#comment-646972 Hi, this will not be a success. Rye flour does contain almost no gluten. So you end up with a strange, dense bread. When using rye flour you have to use special ways of ‘building’ your dough and to get a nice structure you have to add some wheat flour. See 3 stage 70% Rye Bread with Raisins for how to bake with rye.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646971 Fri, 04 Sep 2015 07:01:39 +0000 http://www.weekendbakery.com/?p=11641#comment-646971 Underproofed? Loss of layers, because the has been absorbed in the dough?

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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-646970 Fri, 04 Sep 2015 07:01:20 +0000 http://www.weekendbakery.com/?p=6260#comment-646970 Hi Caroline, Het hoe en waarom staat voor een deel in de tips, en in onze bread baking tips sectie. Als je meer achtergrond wilt dan raden wij het boek ‘Bread’ van Jeffrey Hamelman aan. Hier staat maar achtergrond kennis in dan je lief is. Ook het (dure) boek The Taste of Bread van Raymond Calvel geeft veel info. Beide boeken zijn meer voor de profi bakker dan de thuisbakker maar geven goede achtergrond. Recepten gaan in vele kilo’s ipv 1 brood. Wij gebruiken voornamelijk tarwebloem van de Zandhaas in Zandpoort-Zuid, met dit bloem kun je alle recepten maken 😉

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Comment on Kaiser Brötchen / Kaiser rolls by Weekend Bakers http://www.weekendbakery.com/posts/kaiser-brotchen-kaiser-rolls/#comment-646969 Fri, 04 Sep 2015 06:53:24 +0000 http://www.weekendbakery.com/?p=9878#comment-646969 Hi, you will be fine. Let the dough develop for 1 hour before putting it in the fridge to give it a head start.

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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-646968 Wed, 02 Sep 2015 20:08:06 +0000 http://www.weekendbakery.com/?p=11577#comment-646968 Hello,
I am considering purchasing a B40 but have received conflicting feedback from the company themselves and the uk suppliers. One says the doors exterior gets very hot when in use and the other says it is just slightly warm. I have young children and would appreciate if you could let me know if you find the door gets overly hot.

Thanks in advance
Alex

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Comment on Classic French croissant recipe by Giorgia http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646965 Tue, 01 Sep 2015 15:47:11 +0000 http://www.weekendbakery.com/?p=11641#comment-646965 I am wrong, I apologize!

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Comment on Classic French croissant recipe by Giorgia http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646963 Tue, 01 Sep 2015 08:55:42 +0000 http://www.weekendbakery.com/?p=11641#comment-646963 Hello! I really appreciated your recipe and I’d like to try it. The only question is: I read that you used 11 grams of instant yeast, that is about 33 grams of fresh yeast. Isn’t it a little too much for that amount of dough and three days of work? Or am I wrong? Thank you!!! Giorgia

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Comment on How to make French financiers by Dianne Keip http://www.weekendbakery.com/posts/how-to-make-french-financiers/#comment-646961 Mon, 31 Aug 2015 21:39:04 +0000 http://www.weekendbakery.com/?p=13349#comment-646961 Hi there
this recipe makes gorgeous financiers. Your how-to guides are so useful. One day I’m going to get brave enough to make croissants too. I live in NZ and have just found your website. its funny that I didn’t find your website while I was actually living in Nederland.
Dianne

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Comment on No Knead: Muesli Whole Grain Spelt Loaves with Cherries & Pistachios by claire http://www.weekendbakery.com/posts/muesli-whole-grain-spelt-loafs-with-cherries-pistachios/#comment-646960 Mon, 31 Aug 2015 00:53:31 +0000 http://www.weekendbakery.com/?p=5712#comment-646960 Kefir lovers: this recipe is easily converted into a yeast free sourdough version, just mix half the flour with an equal amount of kefir and leave it out of the fridge for 24 hours, then put in the rest (less water and no yeast) and leave again out of fridge for an hour of 6/8.. then you can shape of do some s & f..I tried this with some slap and fold, and without, more and less water and as Marieke says, all equally tasty. I used Doms Kefir pizza bread method as a inspiration, but also did a hybrid a la the 70% rye on this site with 2 grams of yeast and 1 hour rest after the 24 hour fermentation..
I prefer less hassle and a denser bread in the end. Great recipe thank you! It really reminds me of Holland.

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