Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Sat, 01 Aug 2015 18:08:52 +0000 hourly 1 Comment on Recipe for 80% hydration baguette by margie laughlin http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/#comment-646900 Sat, 01 Aug 2015 18:08:52 +0000 http://www.weekendbakery.com/?p=4348#comment-646900 Can you make the poolish with sourdough instead of yeast?

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Comment on Our version of a pain rustique by Rocky http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/#comment-646899 Sat, 01 Aug 2015 18:02:08 +0000 http://www.weekendbakery.com/?p=3395#comment-646899 Just wanted to say how great your recipe is, I am making my third batch of pain rustique today. I followed the recipe very closely the first two times. With only minor adjustments, as I have no sourdough starter at the moment, I followed you instructions for a poolish with a small amount of yeast. I also noted my dough was stiffer than your videos and added a little more water.

It’s the by far best bread I have every baked. Thank you for sharing your knowledge and experience. I love the geekiness of the calculator. I hope to have a sourdough starter ready for the next batch and look forward to experimenting over time.

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Comment on A baker’s dozen: Our 12 plus 1 best baking tips! by Weekend Bakers http://www.weekendbakery.com/posts/a-bakers-dozen-our-12-plus-1-best-baking-tips/#comment-646898 Sat, 01 Aug 2015 16:31:00 +0000 http://www.weekendbakery.com/?p=16145#comment-646898 We start baking with a Soehnle Optica scale, which is a nice flat scale with big numbers and a relative large area. We now use a professional OHause Valor 2000 scale, however these cost a lot more. Both work perfectly, however the OHause beats the Soehnle in area size, speed and accuracy. Happy baking!

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Comment on Your Loaves by Weekend Bakers http://www.weekendbakery.com/posts/your-loaves/#comment-646897 Sat, 01 Aug 2015 16:25:11 +0000 http://www.weekendbakery.com/?p=9620#comment-646897 You can search with the ‘looking glass’ icon in the menu bar; www.weekendbakery.com/posts…s-project/

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646896 Sat, 01 Aug 2015 16:23:55 +0000 http://www.weekendbakery.com/?p=11641#comment-646896 Hi, some flour just do not work. We tried several brands/mills french type T55 flours and some work with croissants and some do not. Just try another brand and perhaps this brand will work, no exact science but the only way to find out. Happy baking!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646895 Sat, 01 Aug 2015 16:20:09 +0000 http://www.weekendbakery.com/?p=11641#comment-646895 Amen :-)

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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-646894 Sat, 01 Aug 2015 16:19:14 +0000 http://www.weekendbakery.com/?p=12223#comment-646894 No problem, we interchange rye, whole wheat, whole spelt a lot. No problem!

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Comment on Artisan bread baking tips: Dough mixing by Weekend Bakers http://www.weekendbakery.com/posts/artisan-bread-baking-tips-dough-mixing/#comment-646893 Sat, 01 Aug 2015 16:18:43 +0000 http://www.weekendbakery.com/?p=12563#comment-646893 Hi, this is because of the no knead process, this will give a more gum like texture. Try a more ‘regular’ bread recipe like our Pain Rustique (is on this website), this process (a two step process, polish the day before and a final dough) gives a much less gum like texture.

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Comment on Rye Lovers Dark Rye Bread! by Weekend Bakers http://www.weekendbakery.com/posts/the-best-rye-bread/#comment-646892 Sat, 01 Aug 2015 16:16:49 +0000 http://www.trifles.nl/?p=1401#comment-646892 The whole idea of the rye bread is to cook it slowly so it turns dark of the long cooking process. We never tried it in a shorter period in a hotter oven. So we do not have any timings for you. If you do try it please let us know what works or does not work so can also learn.

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Comment on Bakpao : The steamed buns project by Ellen http://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/#comment-646890 Fri, 31 Jul 2015 14:08:11 +0000 http://www.weekendbakery.com/?p=12738#comment-646890 Dag Ed & Marieke,

Wat leuk: bapao’s.

Is er een specifieke reden voor het gebruik van een sterke broodbloem en water?
Vraagje: Kunnen de broodjes ook gemaakt worden van Amerikaanse patent?
Vraag me af als je Amerikaanse patent of Manitoba gebruikt, of de gestoomde broodjes dan luchtig worden en niet te “stijf”, omdat het een waterdeegje betreft.

Alvast hartelijk dank voor de reactie.

Groetjes van Ellen

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Comment on A Flour Experiment part 1 by Stefan Gourmet http://www.weekendbakery.com/posts/a-flour-experiment-part-1/#comment-646889 Thu, 30 Jul 2015 17:03:00 +0000 http://www.weekendbakery.com/?p=10413#comment-646889 Hi Ed en Marieke,
Very interesting post. I am surprised that the structure of the breads is so similar. It would be interesting to know the protein content of the supermarket flour.
I’m going to check out more of your blog now.
Stefan

P.S. Nice to see I’m not the only Dutchman with a food blog in English.

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Comment on San Francisco style sourdough bread by antonella ferrante http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-646888 Thu, 30 Jul 2015 11:49:48 +0000 http://www.weekendbakery.com/?p=4569#comment-646888 scusate se scrivo in italiano, vorrei chiedere perchè così tanto starter 233g per 314g farina?grazie ciao

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Comment on Classic French croissant recipe by Fifi http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646887 Thu, 30 Jul 2015 10:51:11 +0000 http://www.weekendbakery.com/?p=11641#comment-646887 Hi Henry

Yes I’ve tried that too. Nothing worked so far with the T55. Whenever I go back to using Australian Lighthouse flour, it worked. It seems that the T55 also doesn’t like a 10-minute kneading time, or the short kneading time that this blog suggested.

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Comment on The waffle project by Mike http://www.weekendbakery.com/posts/the-waffle-project/#comment-646886 Thu, 30 Jul 2015 09:13:14 +0000 http://www.weekendbakery.com/?p=14082#comment-646886 Hallo,

Ziet er weer lekker uit! Ik ga de parelsuiker ook eens proberen te maken. Ik heb een wafelijzer voor op het vuur (van de rommelmarkt) :) . Om de temperatuur te meten heb ik ook een digitale infrarood meter. Wat is voor jullie de ideale gemeten temperatuur van het ijzer?

Groet Mike van Heel

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Comment on Classic French croissant recipe by yesurajan http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646885 Thu, 30 Jul 2015 04:43:01 +0000 http://www.weekendbakery.com/?p=11641#comment-646885 Wat cheese will use for croissant, and which cheese is best, and taste, plz let me know urgent…

Regards
Chef yesurajan

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Comment on Onze pain rustique by Ties http://www.weekendbakery.com/posts/onze-pain-rustique/#comment-646883 Wed, 29 Jul 2015 13:32:53 +0000 http://www.weekendbakery.com/?p=15521#comment-646883 Door deze site ben ik enkele weken geleden ook begonnen met desembrood te bakken.
Geweldige site met leuke recepten.
Toch nog een vraagje:
Als ik deze recepten vergelijk met andere recepten op internet, waar ook gebruik wordt gemaakt van een poolish, valt mij op dat er zo weinig desem wordt gebruikt. Veel recepten met poolish gaan uit van zo’n 25% (125 gr desem in het voordeeg) en in deze recepten zo’n 4% (zonder gebruik van instant gist). Er zijn zelfs sites waar 16% als minimum wordt genoemd.
Overigens vind ik jullie recepten uitstekend van smaak, maar ik vraag mij af waarom er zoveel desem in die andere recepten zit. Wordt het brood dan niet veels ‘te zuur’?

Hartelijke groeten

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Comment on Classic French croissant recipe by Henry http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646882 Tue, 28 Jul 2015 02:46:16 +0000 http://www.weekendbakery.com/?p=11641#comment-646882 Have you tried using cold water, milk, yeast, flour and all containers holding these things? It made a massive difference for myself

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Comment on Our version of a pain rustique by Wendy http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/#comment-646880 Sun, 26 Jul 2015 00:35:26 +0000 http://www.weekendbakery.com/?p=3395#comment-646880 Just wanted to check in again and remark how absolutely “bulletproof ” this method is! I’ve made the pain rustique several times now, with many variations- – all white flour, more wheat flour, added flax, etc — and it always comes out great. I still need to work on my scoring technique, however…I’ve never had loaves that rise so much in the oven before, so I never really understood the function of scoring the bread til now. 😉

Thank you for this website, I have recommended to many friends who could not believe that I’d made these loaves myself!

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Comment on San Francisco style sourdough bread by Teresa Teague http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-646879 Sat, 25 Jul 2015 22:13:55 +0000 http://www.weekendbakery.com/?p=4569#comment-646879 I did 24 hours with excellent results. Having a little flexibility with the time helps to work around one’s schedule.

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Comment on San Francisco style sourdough bread by Teresa Teague http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/#comment-646878 Sat, 25 Jul 2015 22:11:21 +0000 http://www.weekendbakery.com/?p=4569#comment-646878 Thank you so much for sharing your recipes.
Your explanation and instructions for sour dough starter were very helpful. I made the starter according to your instructions and my bread turned out perfect. Rye flour makes all the difference. (I used Hodgson Mill stone ground whole rye flour). The flavor profile has gotten even better with the 3rd loaf and my starter smells wonderfully pungent.
It’s amazing that no commercial yeast is needed and the bread rises perfectly.
I had tried the seed culture starter recipe in the Bread Baker’s Apprentice which was less than mediocre and I think it’s because it begins with rye flour but is fed only bread flour thereafter.
So thank you, thank you….finally a loaf of sour dough bread that actually tastes like sour dough.

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