Comments for Weekend Bakery http://www.weekendbakery.com Site for the ambitious home baker Wed, 22 Feb 2012 13:31:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Muesli Whole Grain Spelt Loafs with Cherries & Pistachios by 22/29 « hokeypokeytad http://www.weekendbakery.com/posts/muesli-whole-grain-spelt-loafs-with-cherries-pistachios/#comment-16168 22/29 « hokeypokeytad Wed, 22 Feb 2012 13:31:43 +0000 http://www.weekendbakery.com/?p=5712#comment-16168 [...] have to find another shop to work on the gear shifters and what not.  I also made the multi-grain bread dough again.  I’ll bake that up tomorrow [...] [...] have to find another shop to work on the gear shifters and what not.  I also made the multi-grain bread dough again.  I’ll bake that up tomorrow [...]

]]> Comment on Quest for the Best Speculaas by Weekend Bakers http://www.weekendbakery.com/posts/quest-for-the-best-speculaas/#comment-16152 Weekend Bakers Wed, 22 Feb 2012 08:18:26 +0000 http://www.trifles.nl/2007/11/25/quest-for-the-best-speculaas/#comment-16152 Thanks Peter! This weekend a (fishing enthusiast) friend will bring different kinds of wire with him so we ca try it out. Really happy with this tip :) Marieke PS: Acting on a tip from another comment I also made a trial batch speculaas dough with fine spelt flour (spelt bloem) and I am really pleased with the end result (just made cookie cutter shapes, not yet with the molds) Thanks Peter!
This weekend a (fishing enthusiast) friend will bring different kinds of wire with him so we ca try it out. Really happy with this tip :)

Marieke

PS: Acting on a tip from another comment I also made a trial batch speculaas dough with fine spelt flour (spelt bloem) and I am really pleased with the end result (just made cookie cutter shapes, not yet with the molds)

]]> Comment on Quest for the Best Speculaas by Peter Dekkers http://www.weekendbakery.com/posts/quest-for-the-best-speculaas/#comment-16148 Peter Dekkers Wed, 22 Feb 2012 05:53:39 +0000 http://www.trifles.nl/2007/11/25/quest-for-the-best-speculaas/#comment-16148 Hi Marieke, Oh, that 'speculaasmachientje' looks like the ticket for enormous amounts of baking pleasure! I'd never seen that. I hope the wire cutting works well for you too. Just pull it reasonably tightly against the wood and gently go from side to side as you're cutting, I found that worked great. Cheers! Peter Hi Marieke,

Oh, that ‘speculaasmachientje’ looks like the ticket for enormous amounts of baking pleasure! I’d never seen that.

I hope the wire cutting works well for you too. Just pull it reasonably tightly against the wood and gently go from side to side as you’re cutting, I found that worked great.

Cheers!
Peter

]]> Comment on Quest for the Best Speculaas by Weekend Bakers http://www.weekendbakery.com/posts/quest-for-the-best-speculaas/#comment-16128 Weekend Bakers Tue, 21 Feb 2012 15:12:58 +0000 http://www.trifles.nl/2007/11/25/quest-for-the-best-speculaas/#comment-16128 Hello Peter, Thank you so much for sharing. I just love your tips, especially the one about the wire and I am going to bake an extra batch of speculaas because I cannot wait to try it myself. My grandfather also was a baker and he had a 'speculaasmachientje' with a handle that you had to turn (something like this I think: http://zoom.nl/foto/full/1107927/portret/speculaas.html?object=album&object_id=8996. I have never seen it but my mother recalls it worked perfectly. Jealous (in a good way :)) of your original molds, the ones you can buy in the shops now are far from perfect, most are too shallow and probably only good to be used as decoration. The ones we use are not perfect either, but they work with probably more than average use of rice flour and a bit of light swearing. Enjoy your speculaas and the baking! Marieke Hello Peter,
Thank you so much for sharing. I just love your tips, especially the one about the wire and I am going to bake an extra batch of speculaas because I cannot wait to try it myself.
My grandfather also was a baker and he had a ‘speculaasmachientje’ with a handle that you had to turn (something like this I think: http://zoom.nl/foto/full/1107927/portret/speculaas.html?object=album&object_id=8996. I have never seen it but my mother recalls it worked perfectly.
Jealous (in a good way :) ) of your original molds, the ones you can buy in the shops now are far from perfect, most are too shallow and probably only good to be used as decoration. The ones we use are not perfect either, but they work with probably more than average use of rice flour and a bit of light swearing.

Enjoy your speculaas and the baking!

Marieke

]]> Comment on Our version of a Pain Rustique by Weekend Bakers http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/#comment-16127 Weekend Bakers Tue, 21 Feb 2012 15:03:32 +0000 http://www.weekendbakery.com/?p=3395#comment-16127 Ada, I just saw the picture of you Pain Rustique, it looks amazing! I can tell you that this bread is loved by many more children, including my own nieces. I even have a friend who's daughters ask for a piece of bread instead of a 'toetje', they eat it without any 'jam', 'pindakaas' or 'hagelslag', just plain. Our neighbors' little girl of 18 months loves to chew on it. All this surprised me in the beginning, because I would have thought children would like the crust removed. I am so happy they all love it too, because it is the best bread they can eat. Maybe a good thing they do not know it is healthy because than they would probably look at it like they do at spinach... Thank you so much for sharing and keep up the wonderful baking! Marieke Ada,
I just saw the picture of you Pain Rustique, it looks amazing!
I can tell you that this bread is loved by many more children, including my own nieces.
I even have a friend who’s daughters ask for a piece of bread instead of a ‘toetje’, they eat it without any ‘jam’, ‘pindakaas’ or ‘hagelslag’, just plain. Our neighbors’ little girl of 18 months loves to chew on it. All this surprised me in the beginning, because I would have thought children would like the crust removed. I am so happy they all love it too, because it is the best bread they can eat. Maybe a good thing they do not know it is healthy because than they would probably look at it like they do at spinach…

Thank you so much for sharing and keep up the wonderful baking!

Marieke

]]> Comment on Recipe for 80% Hydration Baguette by Weekend Bakers http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/#comment-16126 Weekend Bakers Tue, 21 Feb 2012 14:52:01 +0000 http://www.weekendbakery.com/?p=4348#comment-16126 Hello Russell, Thank you for your kind words. Just now read your post and saw your pictures. How wonderful and very entertaining, especially the bit about the amount of 'down time' you get with this recipe. Very recognizable. Not such a daunting prospect if the bread you are eating the coming period is this great. Keep up the good baking :) Marieke & Ed Hello Russell,
Thank you for your kind words. Just now read your post and saw your pictures. How wonderful and very entertaining, especially the bit about the amount of ‘down time’ you get with this recipe. Very recognizable.
Not such a daunting prospect if the bread you are eating the coming period is this great.

Keep up the good baking :)

Marieke & Ed

]]> Comment on Our version of a Pain Rustique by Ada http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/#comment-16123 Ada Tue, 21 Feb 2012 12:49:12 +0000 http://www.weekendbakery.com/?p=3395#comment-16123 Thanks for the recipe. I made this today and it's wonderfull to eat. Not sour just full of flavour. Picture is on my blog Thanks for the recipe. I made this today and it’s wonderfull to eat.
Not sour just full of flavour. Picture is on my blog

]]> Comment on Recipe for 80% Hydration Baguette by Russell Warren http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/#comment-16116 Russell Warren Tue, 21 Feb 2012 06:36:22 +0000 http://www.weekendbakery.com/?p=4348#comment-16116 Hello my European friends! I have made your baguettes and posted about them on my baking blog: http://artisansculture.wordpress.com/2012/02/20/baguettes/ Thanks for the hard work you put into making this recipe. I'm extremely excited to taste them (so is the Bible class I am making them for!). Russ Hello my European friends!

I have made your baguettes and posted about them on my baking blog:

http://artisansculture.wordpress.com/2012/02/20/baguettes/

Thanks for the hard work you put into making this recipe. I’m extremely excited to taste them (so is the Bible class I am making them for!).

Russ

]]> Comment on Quest for the Best Speculaas by Peter Dekkers http://www.weekendbakery.com/posts/quest-for-the-best-speculaas/#comment-16107 Peter Dekkers Tue, 21 Feb 2012 04:05:38 +0000 http://www.trifles.nl/2007/11/25/quest-for-the-best-speculaas/#comment-16107 Hi/hallo there! What an excellent recipe. My grandfather, grandmother and father were bakers in Antwerp up until the 1980s, and I inherited a collection of large speculaas moulds from them, in the shape of old men and women with crooked nosed and hump backs - this was traditional around carnival time. Here are my experiences cutting the speculaas dough: - First off, rice flour is completely indispensable :) - I found knives for cutting really, really hard. And then I remembered something I'd seen my grandfather do: he used wire to cut the excess dough! It works a treat. I ended up using some fishing wire (nylon). Perfect cuts every time. - When the excess dough is removed, I found rubbing gently inwards at the edges of the mould, in order to loosen the dough, worked really well. Ahhh. Thank you so much! And now... time for speculaas. Groetjes, Peter Hi/hallo there!

What an excellent recipe. My grandfather, grandmother and father were bakers in Antwerp up until the 1980s, and I inherited a collection of large speculaas moulds from them, in the shape of old men and women with crooked nosed and hump backs – this was traditional around carnival time. Here are my experiences cutting the speculaas dough:

- First off, rice flour is completely indispensable :)
- I found knives for cutting really, really hard. And then I remembered something I’d seen my grandfather do: he used wire to cut the excess dough! It works a treat. I ended up using some fishing wire (nylon). Perfect cuts every time.
- When the excess dough is removed, I found rubbing gently inwards at the edges of the mould, in order to loosen the dough, worked really well.

Ahhh. Thank you so much! And now… time for speculaas.

Groetjes,
Peter

]]> Comment on Recipe for 80% Hydration Baguette by Feria: Baguettes | Artisan's Culture http://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/#comment-16060 Feria: Baguettes | Artisan's Culture Mon, 20 Feb 2012 04:03:04 +0000 http://www.weekendbakery.com/?p=4348#comment-16060 [...] 80% Hydration Baguette [...] [...] 80% Hydration Baguette [...]

]]> Comment on 3 stage 70% Rye Bread with Raisins by Weekend Bakers http://www.weekendbakery.com/posts/3-stage-70-rye-bread-with-raisins/#comment-16040 Weekend Bakers Sun, 19 Feb 2012 11:40:44 +0000 http://www.weekendbakery.com/?p=4693#comment-16040 Oh, thank you so much Joanna! It's the rye bread we make the most. Just love it with cheese. A very different rye bread but very much worth a try if you are a rye lover is this one: http://www.weekendbakery.com/posts/the-best-rye-bread/ 10 hours in the oven overnight, wonderful wafts of rye filling the house :O Marieke PS: We entered the Mamalade competition again this year. Wait and see if we improved compared to last year... Did you send a jar? Oh, thank you so much Joanna!
It’s the rye bread we make the most. Just love it with cheese. A very different rye bread but very much worth a try if you are a rye lover is this one: http://www.weekendbakery.com/posts/the-best-rye-bread/
10 hours in the oven overnight, wonderful wafts of rye filling the house :O

Marieke
PS: We entered the Mamalade competition again this year. Wait and see if we improved compared to last year…
Did you send a jar?

]]> Comment on 3 stage 70% Rye Bread with Raisins by Joanna http://www.weekendbakery.com/posts/3-stage-70-rye-bread-with-raisins/#comment-16036 Joanna Sun, 19 Feb 2012 08:40:09 +0000 http://www.weekendbakery.com/?p=4693#comment-16036 You are so right about the smell of the rye culture! Much fruitier and more stable than the wheat ones. The bread looks fabulous :) What a lovely post! You are so right about the smell of the rye culture! Much fruitier and more stable than the wheat ones.

The bread looks fabulous :) What a lovely post!

]]> Comment on Making Buttermilk Biscuits – Trying not to Fumble by Weekend Bakers http://www.weekendbakery.com/posts/making-buttermilk-biscuits/#comment-16011 Weekend Bakers Sat, 18 Feb 2012 17:32:32 +0000 http://www.weekendbakery.com/?p=7203#comment-16011 Aha, I understand. We call it chicken ragout (without the dumplings that is, we have never made them but they sound delicious and comforting). Aha, I understand. We call it chicken ragout (without the dumplings that is, we have never made them but they sound delicious and comforting).

]]> Comment on Making Buttermilk Biscuits – Trying not to Fumble by hokeypokey http://www.weekendbakery.com/posts/making-buttermilk-biscuits/#comment-15988 hokeypokey Sat, 18 Feb 2012 02:19:37 +0000 http://www.weekendbakery.com/?p=7203#comment-15988 Oops, I meant to put in the link for <a href="http://simplyrecipes.com/recipes/chicken_and_dumplings/" rel="nofollow">chicken and dumplings,</a> dumplings are delicious but don't reheat well. Biscuits stay fresh for a few days. Oops, I meant to put in the link for chicken and dumplings, dumplings are delicious but don’t reheat well. Biscuits stay fresh for a few days.

]]> Comment on The Myth of Double in Size +Tips! by Weekend Bakers http://www.weekendbakery.com/posts/the-myth-of-double-in-size/#comment-15926 Weekend Bakers Thu, 16 Feb 2012 14:44:04 +0000 http://www.weekendbakery.com/?p=7766#comment-15926 Hi Gill, We never tried it ourselves. The question remains that if something floats does that mean it is ready or could it also mean it is already overproofed, because an overproofed piece of dough will surely float I guess. Still if the method used results in great loafs it is clear that this method works for you. And the fact remains that you still have to judge with other methods when your shaped loafs are ready for the oven. Happy baking, Ed & Marieke Hi Gill,
We never tried it ourselves. The question remains that if something floats does that mean it is ready or could it also mean it is already overproofed, because an overproofed piece of dough will surely float I guess.
Still if the method used results in great loafs it is clear that this method works for you.
And the fact remains that you still have to judge with other methods when your shaped loafs are ready for the oven.

Happy baking,

Ed & Marieke

]]> Comment on Rye Sourdough Starter in Easy Steps by hokeypokey 16/29 « Thing-a-Day 2012 http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/#comment-15924 hokeypokey 16/29 « Thing-a-Day 2012 Thu, 16 Feb 2012 13:27:50 +0000 http://www.weekendbakery.com/?p=4984#comment-15924 [...] a friend over for dinner today, made rissotto with mushrooms.  I pretty much just added on to the rye starter and finished the loaf I began yesterday.  I would feel guilty, but it was great to spend that much [...] [...] a friend over for dinner today, made rissotto with mushrooms.  I pretty much just added on to the rye starter and finished the loaf I began yesterday.  I would feel guilty, but it was great to spend that much [...]

]]> Comment on Muesli Whole Grain Spelt Loafs with Cherries & Pistachios by hokeypokey 16/29 « Thing-a-Day 2012 http://www.weekendbakery.com/posts/muesli-whole-grain-spelt-loafs-with-cherries-pistachios/#comment-15923 hokeypokey 16/29 « Thing-a-Day 2012 Thu, 16 Feb 2012 13:23:38 +0000 http://www.weekendbakery.com/?p=5712#comment-15923 [...] The bread was easy to make, I mixed it.  It sat for 24 hours.  I streteched and folded it like the video told me to, and I baked it.  It is delicious.  It is moist.  It is crunchy.  It is not Korean bread. [...] [...] The bread was easy to make, I mixed it.  It sat for 24 hours.  I streteched and folded it like the video told me to, and I baked it.  It is delicious.  It is moist.  It is crunchy.  It is not Korean bread. [...]

]]> Comment on No Knead Soft Sourdough Rolls by Monique http://www.weekendbakery.com/posts/no-knead-soft-sourdough-rolls/#comment-15920 Monique Thu, 16 Feb 2012 12:38:45 +0000 http://www.weekendbakery.com/?p=4911#comment-15920 Hoi, Ik heb deze broodjes laatst gemaakt, en de smaak was prima, maar ze hadden in mijn geval een knapperige korst. Ik heb helaas alleen een hete lucht -optie in mijn combi-oven, en de temperatuur is in ieder geval niet op elke plaats constant (broodjes op de hoeken worden te bruin). De broodjes waren wel wat 'vast', maar misschien is de gebruikte bloem inderdaad de boosdoener, of de temperatuur tijdens de rijs.Ik gebruikte in plaats van honing Golden Syrup, zou dat nog uitgemaakt hebben? Ik ga ze t.z.t nog weleens maken, want zoals gezegd, qua smaak zeker voor herhaling vatbaar. Hoi,
Ik heb deze broodjes laatst gemaakt, en de smaak was prima, maar ze hadden in mijn geval een knapperige korst.
Ik heb helaas alleen een hete lucht -optie in mijn combi-oven, en de temperatuur is in ieder geval niet op elke plaats constant (broodjes op de hoeken worden te bruin).
De broodjes waren wel wat ‘vast’, maar misschien is de gebruikte bloem inderdaad de boosdoener, of de temperatuur tijdens de rijs.Ik gebruikte in plaats van honing Golden Syrup, zou dat nog uitgemaakt hebben?
Ik ga ze t.z.t nog weleens maken, want zoals gezegd, qua smaak zeker voor herhaling vatbaar.

]]> Comment on The Myth of Double in Size +Tips! by Weekend Bakers http://www.weekendbakery.com/posts/the-myth-of-double-in-size/#comment-15911 Weekend Bakers Thu, 16 Feb 2012 09:55:06 +0000 http://www.weekendbakery.com/?p=7766#comment-15911 Hello Magda, Our best suggestion would be to give it a quick knead and try again. We have not tried this ourselves, only read about it. But the end result will not be the same of course. Still worth a try if the alternative is trowing it away, and if the bread is not that great you can always use it like you would do with stale bread. (see tips: http://www.weekendbakery.com/posts/stale-bread-do-not-throw-it-away/). Hopefully with the poking and other tips you will not encounter many 'overproofings'! Hello Magda,
Our best suggestion would be to give it a quick knead and try again. We have not tried this ourselves, only read about it.
But the end result will not be the same of course. Still worth a try if the alternative is trowing it away, and if the bread is not that great you can always use it like you would do with stale bread. (see tips: http://www.weekendbakery.com/posts/stale-bread-do-not-throw-it-away/).

Hopefully with the poking and other tips you will not encounter many ‘overproofings’!

]]> Comment on The Myth of Double in Size +Tips! by Weekend Bakers http://www.weekendbakery.com/posts/the-myth-of-double-in-size/#comment-15908 Weekend Bakers Thu, 16 Feb 2012 09:30:41 +0000 http://www.weekendbakery.com/?p=7766#comment-15908 Hi Karin, Thank you so much for your addition. We love the way you describe the scale, educational and very funny:)) We will check out the book by Maria Speck too. Lots of loaf, Maieke Hi Karin,
Thank you so much for your addition. We love the way you describe the scale, educational and very funny:))
We will check out the book by Maria Speck too.

Lots of loaf,

Maieke

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