Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Thu, 28 Apr 2016 21:34:04 +0000 hourly 1 Comment on Making a miche by Weekend Bakers http://www.weekendbakery.com/posts/making-a-miche/comment-page-1/#comment-647870 Thu, 28 Apr 2016 21:34:04 +0000 http://www.weekendbakery.com/?p=9868#comment-647870 We have a baking conversion page for you: www.weekendbakery.com/cooki…nversions/
But we really want to encourage every baker to use scales and carefully weigh ingredients if possible! As baking is an exact science, it is the only way to get consistent good results. Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams is something we couldn’t do without. You can buy it for almost the price of a good sack of flour.

Happy baking!

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Comment on Making a miche by Weekend Bakers http://www.weekendbakery.com/posts/making-a-miche/comment-page-1/#comment-647869 Thu, 28 Apr 2016 21:28:34 +0000 http://www.weekendbakery.com/?p=9868#comment-647869 Hi Jamos,
No we do not, but if you have that option it would be perfect to use it for this bread, no problem. Usually you would cover it for the first half of the baking and then take the lid off for browning. The instructions for baking are in the recipe, maybe you just missed is:
“Preheat your oven to 235 ºC / 455 ºF (at what stage you preheat your oven depends on how long it takes your oven to heat through, some take 30 minutes, some with stone floors take a lot longer, up to two hours. The preparation time from this point until the bread actually goes into the oven is about 90 minutes! So you might want to preheat your oven at a later stage but make sure it’s well heated). “

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Comment on 3 stage 70% Rye Bread with Raisins by Weekend Bakers http://www.weekendbakery.com/posts/3-stage-70-rye-bread-with-raisins/comment-page-1/#comment-647868 Thu, 28 Apr 2016 21:24:52 +0000 http://www.weekendbakery.com/?p=4693#comment-647868 Hi David,
The recipe is for one loaf, which also corresponds with the baking time given of around 45 minutes. Of course you can also triple the recipe and also make six smaller loaves and adjust the baking time.
But it’s one loaf, made in two days and in three stages.

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Comment on Artisan bread baking tips: Poolish & biga by Tony http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-647867 Thu, 28 Apr 2016 18:37:11 +0000 http://www.trifles.nl/?p=1272#comment-647867 Thank you for an excellent commentary on Bigas / Poolish doughs.
Looking forward to use your suggestions.

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Comment on Our version of Tartine style bread by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/comment-page-2/#comment-647866 Thu, 28 Apr 2016 13:05:51 +0000 http://www.weekendbakery.com/?p=12223#comment-647866 Hello Ariane,
If you print directly from your browser*, we have made it so that only the recipe and explanation will be printed, all other information and pictures are left out. So, you do not have to copy and paste this way. Hope it will work for you. We are looking to also add a print button to all recipes soon (work in progress) to make it more obvious and convenient.

Greetings,
Marieke
*There is a menu in your browser, usually in the upper right corner that you can click on, it opens and shows a print function. You can click on it and print the page.

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Comment on Our version of Tartine style bread by Ariane de Roos http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/comment-page-2/#comment-647865 Thu, 28 Apr 2016 12:56:39 +0000 http://www.weekendbakery.com/?p=12223#comment-647865 It would be so nice of you guys if you”d add the possibility of a print verse. Now I have to copy and paste everything and sometimes that goes wrong.
I love your website!!! I bake your bread all the time.
thank you!
kindest regards,
Ariane de Roos from Holland

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Comment on Video: How to ‘break in’ a new banneton by Mark A Brown http://www.weekendbakery.com/posts/video-how-to-break-in-a-new-banneton/comment-page-1/#comment-647864 Thu, 28 Apr 2016 06:38:02 +0000 http://www.weekendbakery.com/?p=9093#comment-647864 Thanks,
Very useful vid as I just received my Banneton today and needed proper guidance in its care. The comments were also quite enlightening and enjoyable to read.
Good job and nice site. I’ll be sure to puruse your store for equipment in the future as your prices are also quite reasonable. (that oval one in the top pic is the same size as mine)

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-9/#comment-647863 Wed, 27 Apr 2016 17:23:16 +0000 http://www.weekendbakery.com/?p=11641#comment-647863 Hi again Djaka,
Because we have such good quality butter here, we always use this and never margarine for almost as long as I can remember. But our conditions are very different from yours of course and it is good you have a substitute that allows you to make the croissants. I hope it will still be very nice.

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/comment-page-2/#comment-647862 Wed, 27 Apr 2016 17:20:17 +0000 http://www.weekendbakery.com/?page_id=9521#comment-647862 Hallo Ariane,
Wat ontzettend leuk dat je dit met ons deelt. Dat waarderen we enorm natuurlijk!
Blij te lezen dat onze informatie je echt ondersteunt bij het bakken. Ons enthousiasme om te bakken en te delen neemt daarmee alleen maar toe.

Veel bakplezier en veel mooie broden,

Ed & Marieke

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Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-2/#comment-647861 Wed, 27 Apr 2016 17:18:01 +0000 http://www.trifles.nl/?p=1272#comment-647861 Hi Mike,
Thank you.
We do not have any experience with nutritional yeast and have not yet encountered other bakers that use it, but heard it is popular with people on a vegan diet.

Let us know about your croissant baking results with our recipe.

Happy baking,

Ed & Marieke

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Comment on Favorite flatbreads: Sourdough pita by Ronda http://www.weekendbakery.com/posts/favorite-flatbreads-sourdough-pita/comment-page-1/#comment-647860 Wed, 27 Apr 2016 16:43:55 +0000 http://www.weekendbakery.com/?p=11911#comment-647860 Thank you for your comments on whole wheat pita. Here is a link to a recipe I found for 100 percent whole wheat pita made with either yeast or sourdough culture. I am unsure how the rye sourdough culture will compare to the whole wheat culture. Will it take longer to rise? I have made this by placing the dough in the refrigerator. I forgot about it for a couple of days but it still worked. I have seen unleavened pita recipes that Produce a pocket so perhaps the culture is not that important to the rise of the pita but is important if you want a sourdough pita for health.

breadtopia.com/whole…ita-bread/

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Comment on Making a miche by Jamos http://www.weekendbakery.com/posts/making-a-miche/comment-page-1/#comment-647859 Wed, 27 Apr 2016 15:18:58 +0000 http://www.weekendbakery.com/?p=9868#comment-647859 Any way you could give ingredients in cups, tbsp, and tsp?

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Comment on Making a miche by Jamos http://www.weekendbakery.com/posts/making-a-miche/comment-page-1/#comment-647858 Wed, 27 Apr 2016 14:56:56 +0000 http://www.weekendbakery.com/?p=9868#comment-647858 Question when baking do you but in Dutch oven? Does it bake covered or uncovered? Could you bake on a strone in oven? Just curious as how to bake seems to missing in instructions. Thanks!

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Comment on 3 stage 70% Rye Bread with Raisins by David http://www.weekendbakery.com/posts/3-stage-70-rye-bread-with-raisins/comment-page-1/#comment-647857 Wed, 27 Apr 2016 12:36:25 +0000 http://www.weekendbakery.com/?p=4693#comment-647857 A short loaf!

Hi guys, thank you for the recipe above, which I assume was supposed to be for 2 loaves. I tripled the recipe hoping to make six breads but when I measured the dough I got substantially less dough than I usually get for such a batch. I went back to your recipe and discovered why. Turns out that raisins aside the ingredients above just add up to 795 gms of dough minus the raisins. You mentioned in the comments that the total weight of the dough is about 900 gms including the raisins. Was my mistake in assume the recipe above is for two loaves? Thanks so much!

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Comment on Cherry and almond cream buns with vanilla glaze by Weekend Bakers http://www.weekendbakery.com/posts/cherry-and-almond-cream-buns-with-vanilla-glaze/comment-page-1/#comment-647856 Tue, 26 Apr 2016 17:52:30 +0000 http://www.weekendbakery.com/?p=15719#comment-647856 Hello Charles,
Thank you for your comment. So nice to hear about the Dutch roots of your family. We have lived for quite some years in Haarlem, which is very close to Overveen. It is a lovely area.
We have not tried your method with these buns, but we think it will be fine. We would love to hear about your results with this recipe.
Good luck with all your baking activities.
Groeten uit Holland,

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-647855 Tue, 26 Apr 2016 17:47:39 +0000 http://www.trifles.nl/?p=1394#comment-647855 Hi Chrissie,
We do not have any experience with a bread maker. We do know you need to make sure the raisins are in at the last stage of kneading, before any proofing, because it is important for the dough to develop with the raisins in it, be well distributed and enveloped by the dough. We do not know how that would work using a bread maker.

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Comment on About Us by Weekend Bakers http://www.weekendbakery.com/about-us/comment-page-2/#comment-647854 Tue, 26 Apr 2016 17:43:45 +0000 http://www.weekendbakery.com/?page_id=9521#comment-647854 Thank you Igor, let us know about your results
& happy vegan baking!

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Comment on Classic French croissant recipe by Djaka http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-9/#comment-647853 Tue, 26 Apr 2016 10:40:15 +0000 http://www.weekendbakery.com/?p=11641#comment-647853 Oh by the way,
I live in tropical country, where it’s hot and humid.
I uses pastry margarine because it is impossible to use butter as it melted very quick.

Have you ever try pastry margarine for croissant ? If yes, let us know if you like it or not. 🙂

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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-647852 Mon, 25 Apr 2016 20:18:27 +0000 http://www.trifles.nl/?p=1394#comment-647852 Thank you Donna! I think there is not a single person in Holland without memories of krentenbollen in their childhood. We still love them of course. The most important tip for this recipe is to really make sure you proof them enough (take your time and make sure the dough has the right temperature) and they will hopefully live up to expectations.

Happy bun baking!

Marieke

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-9/#comment-647851 Mon, 25 Apr 2016 20:13:26 +0000 http://www.weekendbakery.com/?p=11641#comment-647851 Hello Maya,
Jam is usually put in the center of the croissant. To do this, you place a dollop of jam in the center close to the edge of where you start to roll up. You just have to take into account that with any filling, jam or chocolate, comes extra weight on the dough layers, so you will end up with more of a hollow croissant in the center, so less honeycomb structure.

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