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Preview: Comments for - Trifle - Joyful culinary adventures of little weight

Comments for Weekend Bakery

The place for the ambitious home baker

Last Build Date: Sat, 17 Mar 2018 21:01:36 +0000


Comment on Artisan bread baking tips: Poolish & biga by Dziadziu

Sat, 17 Mar 2018 21:01:36 +0000

Hi Ed and Marieke Thank you. You are always so generous with your knowledge. Three years ago I couldn’t bake supermarket biscuits. I do use a premium brand flour but have recently discovered a local source of flour from wheat actually grown in New Jersey! I’m stuck with my oven for now. Would you happen to have a blueprint for a woodfired brick oven?(image) (image) (image) (image) Keep up the great work you do; I’ll keep trying to improve. Dziadziu

Comment on Bread Scoring with the Lame by Mark Bernard

Sat, 17 Mar 2018 13:14:17 +0000

Dear Ed and Marieke, Thank you for posting the lame and extra blades so quickly. Mark Birmingham, UK

Comment on Favorite flatbreads: Sourdough pita by Weekend Bakers

Sat, 17 Mar 2018 12:54:15 +0000

Thanks for sharing your advice Simon!

Comment on Rye Lovers Dark Rye Bread! by Weekend Bakers

Sat, 17 Mar 2018 12:51:52 +0000

Hi Ronda, We have never made that ourselves, but if you do find a good recipe, we would love to hear about it! Maybe this one will be a good one to give a try?

Comment on Video: Making & Baking Classic French Croissants by Weekend Bakers

Sat, 17 Mar 2018 12:49:21 +0000

Hello Eybee, We very much recommend weighing your ingredients. Professional bakers use scales (also in the US) and in Europe home bakers do too. A scale will give you the exact same weight every time. Which is absolutely needed if you consistently want to make good bread and especially good pastry and good croissants, one of the most challenging bakes. You can get a scale for the same price as a few sacks of good flour. If this is not an option for you then follow these directions: For the dough 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling 5 oz. (1/2cup plus 2 Tbs.) cold water 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar 1-1/2 oz. (3 Tbs.) soft unsalted butter 1 Tbs. plus scant 1/2 tsp. instant yeast 2-1/4 tsp. salt For the butter layer 10 oz. (1-1/4 cups) cold unsalted butter For the egg wash 1 egg Good luck with it!

Comment on Salt in bread baking: how much and why by Weekend Bakers

Sat, 17 Mar 2018 12:44:06 +0000

Thanks very much for adding your suggestion and advice Paul. The only thing we would add that, in this case, you will end up with three times the amount of dough and this means you must have the capacity with your mixer and also oven to process these quantities.

Comment on Artisan bread baking tips: Poolish & biga by Weekend Bakers

Sat, 17 Mar 2018 10:38:50 +0000

Hello Dziadziu, We think you might have more experience than us when it comes to all the different permutations, combinations and versions you have under your belt. We have lots of tips that you are already familiar with and the greatest challenge is to make a formula your own for your conditions and ingredients. Your oven and the amount of steam you can produce might be a factor in your results or not getting the result you aim for. One thing we have found is that the 'brand' of flour can make a big difference. Recently we again tried a few bakes with wheat flour from a different mill and we were not happy with the end result. You can see some tests on the subject we did in the past and see what a difference it can make: So maybe try and experiment with that and see what difference it makes (also in taste for that matter). And we have to be honest, our stone oven produces better looking loaves than our household oven. Hope you will keep up your enthusiasm and 'crack the code', good luck with it! Greetings, Ed & Marieke

Comment on Video: The Stretch & Fold Method by Christopher Williamson

Fri, 16 Mar 2018 22:13:48 +0000

Pity the video won't play in England

Comment on Recept voor Flammkuchen by Weekend Bakers

Fri, 16 Mar 2018 19:54:56 +0000

Hello Beatrice, You can find the English version here: Enjoy!

Comment on Recept voor Flammkuchen by Beatrice

Fri, 16 Mar 2018 19:53:15 +0000

Would be lovely to have this in English

Comment on Our recipe for Flammkuchen by Bryonna

Fri, 16 Mar 2018 16:26:20 +0000

Sounds yummy! On my list for summer get-togethers ... would be lovely with a salad. Thank you.

Comment on Our recipe for Flammkuchen by Weekend Bakers

Thu, 15 Mar 2018 18:16:27 +0000

Hallo André, De Nederlandse versie kunt u hier vinden: Geniet van het bakken, Marieke

Comment on Classic French croissant recipe by Weekend Bakers

Thu, 15 Mar 2018 17:10:46 +0000

Thank you Chinmaya for your very kind feedback. So glad to read it was a great success. For your next bake you can be more confident and enjoy the process even more. You can also check out our one day version of the recipe with tips on retarding and freezing, which will give you more options to incorporate the process in with your other activities for example:

Comment on Making your own diastatic malt by Weekend Bakers

Thu, 15 Mar 2018 17:07:53 +0000

Hello Terry, We know lots of grains can be sprouted, also gluten-free, like buckwheat for example, but there could be a different process that you must follow. We do not have enough gluten-free experience to help you with this but we are almost sure when you google it someone will have tried it already.

Comment on Recipe for 80% hydration baguette by Weekend Bakers

Thu, 15 Mar 2018 17:01:48 +0000

Hi Wendy, Glad you persevered and also got creative with the tools at hand. Excellent tips for other bakers too! Scoring will get better and better with more practice. And we keep saying it of course and totally agree, even the less beautiful loaves that are homemade with love and good ingredients and their freshness are soooo much better than most store bought stuff. Enjoy your baking journey! Ed & Marieke

Comment on Classic French croissant recipe by Romina

Thu, 15 Mar 2018 14:12:04 +0000

Hello, how would you replace yeast by sourdough? Thanks

Comment on The Panettone Project by Ermine

Thu, 15 Mar 2018 12:38:11 +0000

Hi, Does one have to also cool the mini panettone upside down? Looking forward to your response

Comment on Classic French croissant recipe by Iwona

Thu, 15 Mar 2018 12:26:53 +0000

Hello, I am living in France and have found your website when looking for a croissants recipe, yours look really like from French bakeries ! I would like to try to prepare the croissants with your recipe, but with 250g of flour. I have a question : what dimensions should a dough have in this case ? It won't be 20x60 and 20x110 like in your case with 500g of flour, I guess ? Thank you in advance, Iwona

Comment on The Panettone Project by Weekend Bakers

Thu, 15 Mar 2018 08:36:23 +0000

Hello Dan, Yes, we do use the type 45 flour which has a protein content of around 10%. But as you can read in the remark under the ingredients list we do add extra gluten to this flour to give it more strength and indicate to use strong flour for this recipe in the ingredients list. So you can either use our type of flour with extra gluten added to get to the 13% to 14% or you can use the high protein flour like you suggested (Manitoba for instance). Both should give a good result. Sorry if it was not clear enough. Hope it will work out well. Enjoy your baking!