Comments for Weekend Bakery The place for the ambitious home baker Tue, 23 Jan 2018 13:00:12 +0000 hourly 1 Comment on About Us by Aimee Ryan Tue, 23 Jan 2018 13:00:12 +0000 Excited to try some of your recipes!

Comment on San Francisco style sourdough bread by Carol Mon, 22 Jan 2018 21:29:48 +0000 I’ve made this bread several times with beautiful result (of which I am thrilled because this is all new to me). The top of the loaf has a great crust, but the bottom is often pretty difficult to cut through. I use a preheated Dutch oven (455 F) and bake 30 minutes with lid on, then 10-15 minutes with lid off. Am I baking too long? I’m never sure if I should give it a few more minutes, so maybe I’m baking it too long? I hesitate to bake for a shorter time because I really don’t know what the internal temp of a finished loaf shoul be … can you also tell me that? Thanks!

Comment on Understanding flour types by Weekend Bakers Mon, 22 Jan 2018 20:06:43 +0000 In The Netherlands you can buy roughly two types of flour; industrial types of flour often sold by supermarkets and flour milled by smaller mills and artisan windmills. The industrial mills often use roller mills together with very large sifters. The windmills use stones to mill the whole wheat berry and then sift it into the different types of flour. The windmill flour tend to have a yellowish hue (because of the carotene still left in the flour because of low temperature milling process) or a grayish hue (because of the high ash content in the flour). The windmill type of flour tend to give you a nicer fuller tasting, interesting type of bread. In Europe the use of both chlorine and bromate to ‘enhance’ flour is forbidden by law.

Comment on Sourdough pain naturel by CliveK Mon, 22 Jan 2018 18:56:43 +0000 Hi Guys,
This is an absolute failsafe recipe for amazing bread. I’ve made it lots of times and every time is a success, as are all your bread recipes I’ve tried.
As I write this a loaf has just come out of the oven and I can hear the crust crackling as it cools!
I cook my loaves in a ceramic “Dutch oven” which goes into our Aga at 230C as the Aga vents and a result is not good at holding steam. I take the lid off the Dutch oven for an extra 10 minutes at the end of the cooking time.
Thanks so much for your recipes and keep up the good work.
May your dough always rise and keep an (oven) spring in your step.
Thanks again

Comment on Classic French croissant recipe by Weekend Bakers Mon, 22 Jan 2018 17:43:02 +0000 Hope you give it a try!

Comment on Salt in bread baking: how much and why by Weekend Bakers Mon, 22 Jan 2018 17:42:06 +0000 Hello Ellie,
No it is not necessary. We once made our baguettes and forgot the salt and only discovered it after tasting and to be honest we did not see much difference at first glance. Most famous for bread without salt are the bakers from Tuscany, and it might be a good place to start, because these people know the how and why of saltless baking. You can find more information and a recipe here:…can-bread/
Good luck with everything!

Comment on Video: Making & Baking Classic French Croissants by Weekend Bakers Mon, 22 Jan 2018 17:36:16 +0000 Hello again Dimah,
Yes you can! You can read exactly how we do it at the bottom of this posting which also includes the one day version of our croissant recipe.

Happy pastry baking!

Comment on Sourdough pain naturel by Alette Mon, 22 Jan 2018 15:32:09 +0000 Hello, I am an American expat living in Amersfoort. I noticed you offer both English and Dutch recipes. Are you in the Netherlands? If so is it possible to attend a class in English and make this basic sourdough bread together with an instructor? I would also be interested in learning how to make the starter. I have a few friends who I believe would also be interested in learning. One last question. . . which “rogge” in the Netherlands do you buy to make your starter? Thanks for any help!

Comment on No Knead Soft Sourdough Rolls by Erica Moody Mon, 22 Jan 2018 12:22:33 +0000 I’ve just made this recipe and did lots of things wrong but they still turned out fine!
I started off with insufficent fed starter. I had 320g of fed starter so I added an extra 80g each of flour and water.
I used my stand mixer and thought I might have forgotten the 115g of water so by weighing the bowl I worked out I needed to add 150g of water to reach the total weight of the dough!
So I added the water after I’d finished mixing which meant I needed to run the mixer a lot longer to get rid of the lumps in the dough!
(I used kefir instead of buttermilk. I don’t include that as a problem.)
The dough was left on the counter all night instead of the fridge, by accident.
In the morning the dough had risen and was easy to form into rolls.
They baked up nicely but have quite a sour flavour.
Do you think the warmer bulk proof made the sour flavour stronger?
I shall try the recipe again, hopefully sticking more closely to it!

Comment on Understanding flour types by Douglas Mon, 22 Jan 2018 03:01:59 +0000 I use the organic, unbleached, unbromated whole wheat and bread flour options that King Arthur and Bob’s Red Mill give us in the SE of the USA. The flour is usually American White Hard Wheat, and sometimes American Red Hard Wheat. I get good results using them with your recipes, but I’m curious about the water absorption differences with European wheat. In a few of your entries you mention American Wheat may need a little bit more water. I’m finding it needs more than a little bit. On average, I have to add 10-20 ml per 100g of flour to get the dough near the right hydration level. Now I live in a town that is near sea level and our humidity never dips below 60%, but this seems excessive compared to what you recommend sometimes. Am I going overboard? How does over-hydrating a recipe typically affect the end result?

Aside: comments are turned off on the Sourdough Starter page.

Comment on Artisan bread baking tips: Poolish & biga by Douglas Mon, 22 Jan 2018 02:42:27 +0000 No problem. I myself am confused. Some of the stuff I read makes it sound like the natural starter and sourdough are separate, others switch back and forth between the terms. I’m now leaning towards the idea that they are the same thing.

Try the question again: what baker’s percentages would you use if using an active culture instead of instant yeast? For 8hrs, 12hrs and 16hrs in advance?

Comment on A ‘Fluitje’ with Spelt by Douglas Mon, 22 Jan 2018 02:35:24 +0000 Great recipe as usual Marieke! I made this on a Friday and it came out perfectly, and that’s without using sourdough in the poolish and using whole wheat instead of spelt. You know a recipe is good when a few changes still produce a great result.

Btw, there are two discrepancies I noticed in the above entry. The first is in the directions for the poolish where it mentions whole wheat flour rather than spelt. This differs from the ingredient list. The second is in the directions for the bake, you say to preheat the oven to 235/455 but in the time line it states 230/445.

To those who don’t like sourdough or have family and friends who don’t like it, review the poolish/biga article on this site and use the formula given. For me, I made a 12 hr poolish using a 0.15% instant yeast amount (.45g).

Comment on Video: Making & Baking Classic French Croissants by Dimah Sun, 21 Jan 2018 21:13:22 +0000 Thank you so much for your reply, appreciate it.
I’ve a question:
Αfter shaping the croissants – can I keep them in the fridge to the next day (cover the baking sheet with towel, plastic wrap?) and the next day proof them at room temperature for about (2 hours or more?) then bake them?

Comment on Bread scoring with confidence by Weekend Bakers Sun, 21 Jan 2018 14:32:51 +0000 Degassing is perfectly normal (a certain amount) and you should not worry about it, provided you use the right bread flour and your dough has the capacity to spring back in the oven.
You can also see this in our short video here (this is from quite a few years back, but the time lapse oven spring is still fun to watch):…the-movie/
So make sure you use the right flour, proof to the right point and use enough steam in your oven to make a good oven spring possible.
Also check out our oven and stone oven tips:…your-oven/

Comment on 3 stage 70% Rye Bread with Raisins by Weekend Bakers Sun, 21 Jan 2018 14:27:16 +0000 Hi Douglas,
Yes you can cover the loaves, but you can also make sure the bread is as far away from the radiating elements of your oven as possible and you can also temper your oven as soon as you have reached your desired browning.

Happy rye baking!

Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Weekend Bakers Sun, 21 Jan 2018 14:24:56 +0000 Thank you too from us Chinmaya,

Happy baking from Holland,

Ed & Marieke

Comment on Our first guest posting: Stefano from Italy shares his passion & favorite recipe by Stefano Sun, 21 Jan 2018 10:03:48 +0000 Thank you for your message, Chinmaya.
I’m glad you enjoyed the walnuts bread. I love it too.

Happy baking!


Comment on Classic French croissant recipe by Chefkophyo Sun, 21 Jan 2018 06:52:33 +0000 Great thanks for receipe

Comment on Understanding flour types by Steve Fulton Sat, 20 Jan 2018 14:29:21 +0000 In the U.S. over 90% of the commercial flour is produced on a roller mill that eliminates the bran and the germ elements. My understanding is that, instead, in Europe it is more the norm that the whole grain flour is ground finer and then directly sifted. The latter (extraction) process removes the problematic larger flour particles, but retains most of the Ash, fiber and micronutrients that roller milling eliminates. If my understanding is correct, your bakers are provided with a more functional flour for baking (than pure “whole wheat” flou that provides their consumers with more nutritious baked goods and a superior sensory experience.