Comments for Weekend Bakery http://www.weekendbakery.com The place for the ambitious home baker Wed, 29 Jun 2016 11:57:23 +0000 hourly 1 Comment on Understanding flour types by John martin http://www.weekendbakery.com/posts/understanding-flour-types/comment-page-2/#comment-648157 Wed, 29 Jun 2016 11:57:23 +0000 http://www.weekendbakery.com/?p=12707#comment-648157 I found this very informative and a great help
Thank You

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648156 Wed, 29 Jun 2016 08:11:12 +0000 http://www.weekendbakery.com/?p=11641#comment-648156 Hi Livia,
We use an organic sugar with a fine grain. If your sugar has a large grain then maybe it would be better to go and get the caster sugar, because the sugar has to dissolve into the dough. In general and based on our experience, we advice, especially when you are making croissants for the first time, to stick to the recipe as close as possible to get the best results and only make changes when you are comfortable with the recipe and can assess the impact of the changes you make. Because a lot of time, effort and ingredients go into making croissants and this way you will be most likely on the road to success.

Hope your croissants will be excellent!

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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-3/#comment-648155 Wed, 29 Jun 2016 08:01:26 +0000 http://www.weekendbakery.com/?p=12223#comment-648155 Hi Fredy,
We know this method and many people use it and like it. We have never really tried it, because we use other techniques which work well for us. We think you could very well use this technique for this recipe too, no problem. We know it can only be a bit of a challenge to use this technique with small quantities of dough (not so much to slap around) but this is also true for the S&F method.

Good luck with it!

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648154 Wed, 29 Jun 2016 07:54:46 +0000 http://www.weekendbakery.com/?p=11641#comment-648154 Hi,
It is added for taste, so it does not really have a function in structure and texture. You could leave it out or use half, which will have an impact on the taste of course.

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Comment on Ficelle with sourdough by Weekend Bakers http://www.weekendbakery.com/posts/ficelle-with-sourdough/comment-page-1/#comment-648153 Wed, 29 Jun 2016 07:49:33 +0000 http://www.weekendbakery.com/?p=17627#comment-648153 Thank you for liking it Lynda, hope you will give it a try!

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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-1/#comment-648152 Wed, 29 Jun 2016 07:41:55 +0000 http://www.weekendbakery.com/?p=12037#comment-648152 Hi Euhill,
We would not be comfortable advising something like this. It would make sense to always discuss these matters with your physician. You need these minerals, but the amounts you need are very different and can also vary from person to person, depending on your health and needs.

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Comment on Handige tips voor zuurdesem bakkers by Weekend Bakers http://www.weekendbakery.com/posts/handige-tips-voor-zuurdesem-bakkers/comment-page-1/#comment-648151 Tue, 28 Jun 2016 17:10:50 +0000 http://www.weekendbakery.com/?p=16763#comment-648151 Hallo Annemieke,
Zorg dat je altijd ongeveer 1/3 in je potje desem achterhoud (dus dat zit zo rond de 30 gram in dit geval). Dit kun je dan inderdaad aanvullen met 30 gram water en 30 gram rogge. Je kunt de verhouding tussen water en rogge ook iets anders maken, , afhankelijk van welke dikte je het liefste wilt (zie boven).
De hoeveelheden die je wilt onderhouden hangen natuurlijk ook af van de hoeveelheden die je maakt / hoeveel brood je bakt. Je kunt de hoeveelheden natuurlijk altijd eenvoudig aanpassen als je meer nodig hebt.

Succes ermee!

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Comment on San Francisco style sourdough bread by Weekend Bakers http://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/comment-page-3/#comment-648150 Tue, 28 Jun 2016 17:06:00 +0000 http://www.weekendbakery.com/?p=4569#comment-648150 Sounds very good Robert. Hope it turned out well. But no shame at all in giving it several tries to get to a good result, especially under challenging conditions!

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Comment on Classic French croissant recipe by Mairah http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648149 Tue, 28 Jun 2016 14:54:54 +0000 http://www.weekendbakery.com/?p=11641#comment-648149 Beautiful and well explained croissant making i’ve ever seen! Will be making these for Eid next week in shaa Allah! I will let you know how they turn out! *fingers crossed*

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Comment on Ficelle met zuurdesem by Weekend Bakers http://www.weekendbakery.com/posts/ficelle-met-zuurdesem/comment-page-1/#comment-648148 Tue, 28 Jun 2016 09:08:32 +0000 http://www.weekendbakery.com/?p=17806#comment-648148 Good Morning Marina,
You can find the English version here:
www.weekendbakery.com/posts…sourdough/
And you can make a poolish with instant yeast.
For this recipe you can add 0.7 grams / a quarter teaspoon of instant yeast to the poolish.

Hope it works well. Happy baking!

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Comment on Ficelle met zuurdesem by Marina Greco http://www.weekendbakery.com/posts/ficelle-met-zuurdesem/comment-page-1/#comment-648147 Tue, 28 Jun 2016 08:49:39 +0000 http://www.weekendbakery.com/?p=17806#comment-648147 Good morning, I would try to make this bread tomorrow morning.
I don’t have “actief zuurdesem” for poolish, I can use the yeast of beer and/or instant.
Thanks Marina..

P.S. It ‘s very difficult to translate from Netherlands

Buongiorno, vorrei provare a fare questo pane domani mattina.
Non ho a disposizione il lievito attivo per il poolish, posso usare il lievito di birra e/o istantaneo.
Grazie Marina

P.S. E’ molto difficile tradurre dalla lingua Olandese

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Comment on Bread Scoring with the Lame by Alan Deacon http://www.weekendbakery.com/lame/comment-page-1/#comment-648146 Mon, 27 Jun 2016 14:40:29 +0000 http://www.trifles.nl/?page_id=1166#comment-648146 Just a brief question, please.

What actually are the benefits of scoring the bread? Is it purely to look pretty or does it have some value in the actual cooking of the loaf?

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Comment on Classic French croissant recipe by Thomas An http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648145 Mon, 27 Jun 2016 04:09:34 +0000 http://www.weekendbakery.com/?p=11641#comment-648145 this is great but i have a question that sometimes my croissants come out the oven, outside they look crispy and golden brown but inside is raw and doughy, why did that happen? How could mine come out like you, crispy outside and light, airy, flaky and have many holes inside ? Please help me

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Comment on Classic French croissant recipe by - http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648144 Sun, 26 Jun 2016 02:01:58 +0000 http://www.weekendbakery.com/?p=11641#comment-648144 Hi, could you enlighten me on why sugar is needed to make croissants? Is it added for taste or does it play a role in a croissant’s structure and texture?

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Comment on Tips on handling high hydration dough by Weekend Bakers http://www.weekendbakery.com/posts/tips-on-handling-high-hydration-dough/comment-page-1/#comment-648143 Sat, 25 Jun 2016 21:46:15 +0000 http://www.weekendbakery.com/?p=4700#comment-648143 Hi Brian,
We do not know what flour you use, but if it is high in gluten, you might want to try using it in combination with flour with a little less protein (the more development, the tighter the crumb). As for the proofing the temperature of the dough also dictates what would be the right amount of time. Also see our tips : www.weekendbakery.com/posts…mperature/
And see how best to judge if your bread is proofed to perfection: www.weekendbakery.com/posts…e-in-size/

Hope this helps.

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648142 Sat, 25 Jun 2016 19:17:56 +0000 http://www.weekendbakery.com/?p=11641#comment-648142 Soon we will be adding suggestions for different methods spanning one and two days. The amount of work will stay the same but the lead time will be shorter!

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Comment on Ficelle with sourdough by Weekend Bakers http://www.weekendbakery.com/posts/ficelle-with-sourdough/comment-page-1/#comment-648141 Sat, 25 Jun 2016 19:15:32 +0000 http://www.weekendbakery.com/?p=17627#comment-648141 Thank you Dvorah for your enthusiastic feedback. Good to hear your method with the pan also works well.

Happy baking!

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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-3/#comment-648140 Sat, 25 Jun 2016 19:13:45 +0000 http://www.weekendbakery.com/?p=12223#comment-648140 Hi Barry,
Can you tell us what flour you are using exactly? The recipe above was made with De Zandhaas organic flour (Eko tarwebloem) at 69% hydration. The non organic version could have less protein and need more development maybe (extra S&F sets).
It is important to weigh the water so you know exactly how much you are putting in, so no measuring cups but scales also for the water.

Ed

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Comment on Classic French croissant recipe by Weekend Bakers http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648139 Sat, 25 Jun 2016 19:07:05 +0000 http://www.weekendbakery.com/?p=11641#comment-648139 Sounds like an excellent plan 🙂
Enjoy!

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Comment on Classic French croissant recipe by Livia http://www.weekendbakery.com/posts/classic-french-croissant-recipe/comment-page-10/#comment-648138 Sat, 25 Jun 2016 17:01:12 +0000 http://www.weekendbakery.com/?p=11641#comment-648138 Hi! What type of sugar do you use in the recipe? I have Demerara cane sugar (light golden colour) at home, would that work or do I need to get caster sugar? Thanks! Livia

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