Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Mon, 26 Jan 2015 15:49:00 +0000 hourly 1 Comment on Video: Making No Knead Brioche by sandy troy pennington http://www.weekendbakery.com/posts/video-making-no-knead-brioche/#comment-646391 Mon, 26 Jan 2015 15:49:00 +0000 http://www.weekendbakery.com/?p=11273#comment-646391 Question… I watched the video, measured ingredients twice. My scale seems to be working fine. My initial mix of flour, yeast and liquid ingredients looks much wetter than your’s in the video. Any thoughts? It is sitting in the bowl for the first two hour rest, right now.

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Comment on Classic French croissant recipe by khaled zien Elabdeen http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646389 Sun, 25 Jan 2015 12:09:43 +0000 http://www.weekendbakery.com/?p=11641#comment-646389 I’m from Egypt working chef baker Sheraton Hotel, and I am doing croissants Crispy like the picture that I see you have
Is this recipe will be given a good result as I see a picture wonderful croissants
Does not Add bread improvers, or better no additions

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Comment on Our other french baguette recipe by Abdulrahman http://www.weekendbakery.com/posts/our-easy-french-baguette-recipe/#comment-646388 Sun, 25 Jan 2015 08:01:01 +0000 http://www.weekendbakery.com/?p=8838#comment-646388 I tried this recipe several times, following the instructions very carefully, but ran into a big hurdle. When I finish the second stretching the dough is still a bit sticky and difficult to shape. The finished baguette almost never holds its shape. What could be causing this?

I suspect this might have something to do with the quality (or lack) of the all purpose flour I am using. If this is the case what can I do to improve the dough before shaping, reduce water by 5% or stretch and fold 1 more time for a total of 3 times?

Thanks

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Comment on No Knead Soft Sourdough Rolls by Sarah http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/#comment-646387 Sat, 24 Jan 2015 22:21:23 +0000 http://www.weekendbakery.com/?p=4911#comment-646387 How many grams is each roll before shaping?? Did you weigh dough????

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Comment on Our version of Tartine style bread by Bill http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-646386 Sat, 24 Jan 2015 11:17:23 +0000 http://www.weekendbakery.com/?p=12223#comment-646386 Have been playing with the original tartine recipe and your variant for a while now with generally good results. One thing. Chad Robertson places a lot of emphasis on both in his story and in the recipes is the use of a “young” i.e. only just ripe levain. But he never really explains why! Having tried, in a not very scientific way, overnight levain rises and a shorter rise when I am going through the whole process in one day I THINK the answer is that the just risen levain is what produces the exceptional creamy lightness to the interior of the loaves you buy in his shop. Most sourdough has some “chew” to it but when I use the levain as soon as it is ripe I seem to get this beautiful crumb. I am going to test this a bit more methodically but would welcome your thoughts. Incidentally the same seems to hold through for your hybrid Pain Rustique recipe..

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Comment on Video: Making & Baking Classic French Croissants by Terese Eglington http://www.weekendbakery.com/posts/video-making-baking-classic-french-croissants/#comment-646385 Fri, 23 Jan 2015 22:04:15 +0000 http://www.weekendbakery.com/?p=8251#comment-646385 Thank you for the clear and helpful instructions and video. I look forward to attempting the next step when the dough comes out of the fridge.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646384 Fri, 23 Jan 2015 18:24:13 +0000 http://www.weekendbakery.com/?p=11641#comment-646384 Hello Carmelo, when everything is perfect, the croissant should be perfect… When rolling the croissant make sure you roll the first 5 cm of the dough tight and without a gap. Fold over the first 1 cm carefully and then continue rolling tightly without pressing on the dough. When this first few centimeters are not rolled correctly you will end up with a hole, because there is no dough in the center. We bake our croissants in a commercial dual fan forced oven preheated on 195C and after 5 minutes we turn down the oven to 150C. The total baking time is around 17 minutes. Hope this helps, Happy baking!

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Comment on Classic French croissant recipe by Siobhan http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646383 Fri, 23 Jan 2015 17:32:37 +0000 http://www.weekendbakery.com/?p=11641#comment-646383 Hi, thanks for the recipe. I made the dough and it’s resting in the fridge. I have made bread before and the dough was much softer, I am wondering if I added enough liquid? Is this dough supposed to be a denser or should I start again?
Thanks

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646382 Fri, 23 Jan 2015 16:22:32 +0000 http://www.weekendbakery.com/?p=11641#comment-646382 Hello Ines, it looks like you did not wrap the dough good enough. A few hours more or less in the fridge do not make a difference to the yeast. They can survive in the fridge much longer, they just go into hibernation and wake up when it temperature goes up. So take more care about wrapping the dough in clingfilm so it is a tight fit and complete enclosed. Happy baking!

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Comment on Semolina & sesame loaf by Weekend Bakers http://www.weekendbakery.com/posts/semolina-sesame-loaf/#comment-646381 Fri, 23 Jan 2015 16:18:18 +0000 http://www.weekendbakery.com/?p=14064#comment-646381 Hello Demetris, thanks for your nice words. When baking fluffy buns or raisin buns we use mostly butter. We use sometimes some oil in pizza dough. It is no problem to add oil to the dough. We have no scientific experience with oil in dough. Happy baking!

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Comment on Onze pain rustique by Weekend Bakers http://www.weekendbakery.com/posts/onze-pain-rustique/#comment-646380 Fri, 23 Jan 2015 16:12:53 +0000 http://www.weekendbakery.com/?p=15521#comment-646380 Hallo Harry, bedankt voor de tip. Wij rijzen ons 3 staps roggebrood recept in twee verhuisdoos die aan elkaar geplakt zitten tot 1 grote doos. Tevens hebben wij de binnenkanten bekleed met dun schuimmat. Hierin gebruiken wij een 40W lamp met een PID controller (overdreven maar die hadden we nog liggen) om de temperatuur te regelen. Happy baking!

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Comment on Rye Lovers Dark Rye Bread! by Weekend Bakers http://www.weekendbakery.com/posts/the-best-rye-bread/#comment-646379 Fri, 23 Jan 2015 16:08:28 +0000 http://www.trifles.nl/?p=1401#comment-646379 Good to hear the roggebrood was a success. We love a thin slice of roggebrood with a slice of dutch cheese, especially the Beemster cheeses. Happy baking!

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Comment on The homemade butter project by Johannes http://www.weekendbakery.com/posts/the-homemade-butter-project/#comment-646378 Fri, 23 Jan 2015 00:01:01 +0000 http://www.weekendbakery.com/?p=15161#comment-646378 That looks really tempting! When would be the moment to add sea salt and how much?
Thanks in advance…
Greets

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Comment on Classic French croissant recipe by Carmelo Bonanno http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646374 Wed, 21 Jan 2015 07:02:47 +0000 http://www.weekendbakery.com/?p=11641#comment-646374 Hi Guys I am making the most epic incredible layered croissants – The layering is some of the best I have seen ever. I know its a big claim yet it’s true as it’s taken me a couple of years to get to this stage.
I can forward an image if you like I just need the correct email address. However sometimes I get centres that have huge holes and it looks like some of the center is under baked.
I am certain it’s not under proofing, all my layering is correct.
again the layering and flake is beyond perfection. Just sometimes my centres are raw.
I start my baking at 220c and immediately turn the oven down to 165c – fan forced convection.
any hotter and they burn.
I have extended the baking time to maximum amount possible
any tips ?
hope you can help ?

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Comment on Classic French croissant recipe by Inês http://www.weekendbakery.com/posts/classic-french-croissant-recipe/#comment-646373 Tue, 20 Jan 2015 09:11:10 +0000 http://www.weekendbakery.com/?p=11641#comment-646373 I started making croissants over a year ago and your recipe is the one I always go back to because I trust it. However, my last batch did not turn out so well. I did the final turn on day two at 2:30 pm and then let the dough in the fridge until next day, day 3, at 1:30pm. So, it stayed there for more than 12 h. When I took the dough out it looked dried out in places and my croissants didn’t rise even after 3.5h. could this long stay in the fridge have killed the yeast? Any ideas on what’s happened? Thank you.

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Comment on Semolina & sesame loaf by Demetris http://www.weekendbakery.com/posts/semolina-sesame-loaf/#comment-646372 Mon, 19 Jan 2015 20:45:53 +0000 http://www.weekendbakery.com/?p=14064#comment-646372 Hi Ed & Marieke

I love your website very interesting !
i would like to ask you something you have articles about sugar or salt but foun nothing about oil.

can i use oil in my dough?
usually i make recipes that require oil (like piroskhi or peinerli-pide) can i use oil in bread recipes?

thanks !

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Comment on Onze pain rustique by Harry http://www.weekendbakery.com/posts/onze-pain-rustique/#comment-646371 Mon, 19 Jan 2015 11:24:34 +0000 http://www.weekendbakery.com/?p=15521#comment-646371 Goede suggestie van Jan Willem voor het optimaliseren van rijsomstandigheden!
Mijn tip: schaf een tempex isolatie bak maat 60×40 cm aan, bv. Thermo Kuli-box, zo eentje waar in de horeca producten in worden worden bewaard, of een zg. visbox die de visboer heeft. Allebei wel met deksel uiteraard.
Doe een laagje warm water van 30 graden in de bak en plaats plat op de bodem een simpel verwarmingselement voor een aquarium. (te koop in de dierenwinkel). Je kunt de temperatuur daarvan instellen van 25-31 graden.
Leg in het water 2 stukken pvc dakgoot met daar bovenop een op maat gemaakt rooster. Zo staan je mandjes nooit in het water. Et voilá, je perfecte rijsbak! Het is wel een investering van zo’n 75 euro, maar als je regelmatig zelf bakt is het het geld dubbel en dwars waard.
Voordelen bij deze oplossing: de vochtigheid van de lucht tijdens de rijs blijft op peil en je kunt je oven goed voorverwarmen terwijl je deeg nog staat te rijzen.

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Comment on Rye Lovers Dark Rye Bread! by Ineke http://www.weekendbakery.com/posts/the-best-rye-bread/#comment-646369 Sun, 18 Jan 2015 23:43:25 +0000 http://www.trifles.nl/?p=1401#comment-646369 And that would be bean soup :)

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Comment on Rye Lovers Dark Rye Bread! by Ineke http://www.weekendbakery.com/posts/the-best-rye-bread/#comment-646368 Sun, 18 Jan 2015 20:35:03 +0000 http://www.trifles.nl/?p=1401#comment-646368 My guy friend baked your Fries roggebrood for me! He had never seen nor eaten Fries roggebrood but I told him that, when in Holland visiting my parents, I catch up on my roggebrood crave by exclusively eating Fries roggebrood for breakfast and lunch! Also I had shown him your recipe. Imagine my surprise yesterday when he served me bean soap with roggebrood! The loaves turned out beautifully, moist, with the bread’s structure and chewiness just right. Great tasting bread. It is essential to leave it tightly covered and cool it completely before attempting to slice it. He used the disposable alu pans as you suggested. And he told me it was actually fun to make and easy too if one carefully followed your instructions. He appreciated your explanations with the instructions.

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Comment on The homemade butter project by Joanna http://www.weekendbakery.com/posts/the-homemade-butter-project/#comment-646366 Sat, 17 Jan 2015 15:48:47 +0000 http://www.weekendbakery.com/?p=15161#comment-646366 I wish I had seen this before I ventured into butter making the other week, what a lovely clear post! And now I need some butter paddles, (was just on my way to your shop when I stopped here) as I tried doing it with two heavy small wood boards and it was a bit tricky! I fermented my cream with kefir, so similar to using yoghurt, kind of fun but very messy and involved a trip to the wine shop to buy a bag of ice at the last minute. But lovely to have fresh home made butter. Everyone should try it !

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