Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Thu, 26 Apr 2018 15:06:01 +0000 hourly 1 Comment on Basic Pizza Dough Recipe by Anusha Gupta http://www.weekendbakery.com/posts/basic-pizza-dough-recipe/comment-page-1/#comment-651693 Thu, 26 Apr 2018 15:06:01 +0000 http://www.weekendbakery.com/?p=3560#comment-651693 If we are making the pizza base in the convection mode, at what temperature and time should it be put into the microwave?

]]>
Comment on Salt in bread baking: how much and why by Weekend Bakers http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/comment-page-2/#comment-651692 Thu, 26 Apr 2018 07:56:22 +0000 http://www.weekendbakery.com/?p=12037#comment-651692 Hi Libby,
I checked and found this page: www.wildyeastblog.com/saltl…can-bread/
It should work…

Hope you can try a saltless loaf and it will be something you can enjoy!

]]>
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-page-1/#comment-651691 Thu, 26 Apr 2018 07:52:15 +0000 http://www.weekendbakery.com/?p=11577#comment-651691 Hello Steph,
We would say if it is in good condition it can be used for many, many years. Rofco ovens can last for decades and lots of people (including ourselves) have been using them for 10 to 20 years no problem. Stones will always be stained a bit, this will happen and is no problem we think, provided the oven was used only to bake bread and the staining is just from normal bread baking and not other things. Our stones are stained too, we just brush out any excess flour after each bake and use them again. If the price is right, it could be a good deal to be able to buy a second hand Rofco that is fairly new, because we do not see them being offered that often.
If possible, try it one time together with the current owner, to make sure everything is in good working order and see how you like it.

Good luck with it!

]]>
Comment on Our brand new bread oven! by Todd Butcher http://www.weekendbakery.com/posts/rofco-our-brand-new-bread-oven/comment-page-1/#comment-651690 Wed, 25 Apr 2018 20:10:25 +0000 http://www.trifles.nl/?p=1119#comment-651690 Hello, we just received our Rofco B40 and baked for the first time. I’m moving to it from using a conventional oven and several Lodge cast iron combo cookers which have worked well but I was only able to use two at a time. I want to use the Rofco to bake more loaves at a time due to a rise in demand. The combo cookers were an easy way to make moist loaves because they held in the moisture in for the first part of the bake and then were removed to crisp it up. I would bake at 250c for 20 minutes with the lid on and reduce the heat to 200c, remove the lid and bake for another 20 minutes. Bingo, bango no problem. With the Rofco oven, I’m wondering how to make more without the use of the combo cookers. The oven won’t drop temperatures like a conventional oven from 250c to 200c so as not to burn the outside. Would I be correct in assuming I should reduce the temperature and cook for longer? I also bought the steam pods but they seem to turn the water to steam so quickly that it evaporates before I can get the bread in.

Any help would be great. Thank you

]]>
Comment on Sourdough pain naturel by Yet http://www.weekendbakery.com/posts/sourdough-pain-naturel/comment-page-4/#comment-651689 Wed, 25 Apr 2018 09:04:44 +0000 http://www.weekendbakery.com/?p=10602#comment-651689 Greeting from Malaysia!
Thanks for your rye starter recipe and sourdough recipe off course. I manage to make my rue starter and do the poolish. I faced some problem in the moulding part. The dough is looks so slurry and sticky to handling. Is that should I cut lesser the water content? Or it is a must to use a proofing basket for the nice round shape of the dough? My dough is so sticky until I can’t even do the boule shaping 🙁

]]>
Comment on Handige tips voor zuurdesem bakkers by Anita http://www.weekendbakery.com/posts/handige-tips-voor-zuurdesem-bakkers/comment-page-1/#comment-651688 Wed, 25 Apr 2018 07:25:11 +0000 http://www.weekendbakery.com/?p=16763#comment-651688 Je hebt vast ook een glutenvrij alternatief 🙂

]]>
Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-17/#comment-651687 Tue, 24 Apr 2018 19:22:06 +0000 http://www.weekendbakery.com/?p=11641#comment-651687 Always looking forward to seeing your results Christine!
Pictures are easily uploaded here: www.weekendbakery.com/your-loafs/

]]>
Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-17/#comment-651686 Tue, 24 Apr 2018 19:20:16 +0000 http://www.weekendbakery.com/?p=11641#comment-651686 Thank you Sarah,
It is a good and somewhat relaxed way to get to grips with the challenges of this pastry, dividing it over three days. As you get more and more comfortable with it you can speed up the process and also give our 1 day version a try:
www.weekendbakery.com/posts…nt-recipe/

Happy pastry baking!

]]>
Comment on Making a Crusty White Loaf by Weekend Bakers http://www.weekendbakery.com/posts/making-a-crusty-white-loaf/comment-page-2/#comment-651685 Tue, 24 Apr 2018 19:15:53 +0000 http://www.weekendbakery.com/?p=3367#comment-651685 Hello Jan,
Thank you so much for sharing your experience and your method. You truly have made the recipe your own and it sounds wonderful. The apppelstroop we love too. Team work with excellent result. We are sure other bakers will be inspired by your comment too.

Wishing you lots of loaves and happy baking moments.

Marieke & Ed

]]>
Comment on Candied Orange Peel by Weekend Bakers http://www.weekendbakery.com/posts/candied-orange-peel/comment-page-1/#comment-651684 Tue, 24 Apr 2018 19:10:31 +0000 http://www.weekendbakery.com/?p=5276#comment-651684 Hello Lee,
Yes, you can do lemon peel the same way. Sorry I have no idea what the weight of the peel is of the two oranges we used for this recipe, but the water to sugar ratio is important, so if you use more water make sure the add the right amount of sugar too. Hope it will work out OK.

]]>
Comment on Recipe for 80% hydration baguette by Miyuki http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/comment-page-5/#comment-651683 Tue, 24 Apr 2018 09:56:52 +0000 http://www.weekendbakery.com/?p=4348#comment-651683 Hi, I made them again today. This time I made 4 baguettes instead of two, improved a little in shaping and scoring, added 160g whole wheat flour instead of plain flour, and they are delicious! Thank you so much for posting this recipe. I will definitely make them many more times and hopefully get faster at doing each step.

]]>
Comment on Classic French croissant recipe by Abdul malek http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-17/#comment-651682 Tue, 24 Apr 2018 09:03:26 +0000 http://www.weekendbakery.com/?p=11641#comment-651682 I shape croissants & how many days long keeping in the refrigerated after use?

]]>
Comment on Salt in bread baking: how much and why by Libby http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/comment-page-2/#comment-651681 Mon, 23 Apr 2018 20:14:57 +0000 http://www.weekendbakery.com/?p=12037#comment-651681 Hi Ashley,

I have chronic kidney disease and am on a severley restricted sodium diet. My nephrologist told me _not_ to use the salt substitutes because, for me, they’re kidney killers. You might want to check with your Dr. to see if they’re safe for your partner.

]]>
Comment on Salt in bread baking: how much and why by Libby http://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/comment-page-2/#comment-651680 Mon, 23 Apr 2018 20:09:15 +0000 http://www.weekendbakery.com/?p=12037#comment-651680 Hi,
I followed this link
www.wildyeastblog.com/saltl…can-bread/
Only to discover it no longer exists, and I was sorry to see because I also have chronic kidney disease and am extremely sensitive to salt.

I do thank you for the info on not adding any salt to bread, I was under the impression it was necessary. Now it looks like bread may be back in my future.

]]>
Comment on Handy sourdough tips by Weekend Bakers http://www.weekendbakery.com/posts/handy-sourdough-tips/comment-page-2/#comment-651679 Mon, 23 Apr 2018 19:24:36 +0000 http://www.weekendbakery.com/?p=13018#comment-651679 Hello Sangita,
What recipe and what flour do you use and more precisely how much protein does your flour contain? We think it would rather be a problem of not enough gluten (development) than the hydration. In our recipes we use a very small amount of initial starter and it would not make a real difference in the end result if you added it in the hydration or not.
It is normal for dough to slightly flatten out of the basket but it should be able to get a good oven spring once it goes into the hot oven or on the hot stones and also gets enough steam to help it expand during the first face of baking.

]]>
Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-17/#comment-651678 Mon, 23 Apr 2018 12:45:51 +0000 http://www.weekendbakery.com/?p=11641#comment-651678 Hi Sarah,
Great to read your comment! You can be very proud to get such good results under these circumstances. Hope you enjoy the baking, eating and sharing with many more batches of excellent pastry!

Greetings from Holland to Mexico 🙂

]]>
Comment on Tips & tricks for bread oven & other stone oven users by Steph http://www.weekendbakery.com/posts/tips-tricks-for-rofco-oven-other-stone-oven-users/comment-page-1/#comment-651677 Sun, 22 Apr 2018 20:52:21 +0000 http://www.weekendbakery.com/?p=11577#comment-651677 Hello, I am considering buying a used 2 year old B40, would you say it should have plenty of life left if it’s been looked after? I notice the stones are stained a bit, should this concern me? I can’t afford a new one and am really keen on the B40 but would like to know if it is a good investment even at 2 years old. Thank you!

]]>
Comment on Classic French croissant recipe by Christine Chapman http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-17/#comment-651676 Sat, 21 Apr 2018 18:59:47 +0000 http://www.weekendbakery.com/?p=11641#comment-651676 Hi , I have just read the recipe and comments! I am about to watch the video now. I will then bake croissants , providing I can get three clear days to do it properly! I will hopefully have a good photo by the weekend ! Thankyou for the recipe

]]>
Comment on Classic French croissant recipe by Sarah http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-17/#comment-651675 Fri, 20 Apr 2018 14:13:55 +0000 http://www.weekendbakery.com/?p=11641#comment-651675 I really love this recipe…3 days of work are a lot but at the end, have a such big and delicious result…is amazing! Thanks for the knowledge share!!

]]>
Comment on Recipe for 80% hydration baguette by Weekend Bakers http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/comment-page-5/#comment-651674 Fri, 20 Apr 2018 13:39:58 +0000 http://www.weekendbakery.com/?p=4348#comment-651674 Hello Miyuki,
Thank you for a lovely comment and great to read about your excellent result.
Making the recipe a few more times, you will see the process will become more familiar and easy and you will notice that the lead time may be long, but the actual ‘hands on dough’ time is no more than 10 to 15 minutes.

Happy baguette baking!

]]>