The Myth of Double in Size +Tips!
In lots of bread baking recipes you will encounter a line like this; ‘Let shaped dough rise until it has almost doubled in size’.
The scientist in me always wonders what the recipe writer means. Does the writer of the recipe realize that a round shape, for instance the shape of a boule, can increase more than 8 times.. [...]
Making Buttermilk Biscuits – Trying not to Fumble
Ever since I first read about American buttermilk biscuits I have been intrigued by them. First there was confusion because of the word biscuit. In the UK a biscuit is a cookie (the word cookie, comes from our Dutch word ‘koekje’ and was adopted in the US centuries ago). But wait, this biscuit looks like what the British like to call a scone. And the Americans do not seem to … [...]
A ‘Fluitje’ with Spelt
‘Fluitje’ is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to ‘brand’ a concoctions that is new or different to him with a name of his own invention. But he isn’t the only one. Our pain rustique is also called ‘Marieke bread’ by several people, it’s just easier for them I guess, although it’s not very fair to Ed who is usually doing most of the pain rustique making and… [...]
Bread Baking Tips: Making the Most of your Oven
Your oven can make or break your carefully prepared loafs so it is wise to know the workings and sometimes quirky traits of your oven. These tips on temperature, thermostats, steam and stones might be helpful… [...]
A Few Tips on Dough Temperature
One thing we learned during our baking adventures is to keep an eye on the temperature of the dough.
In our micro bakery the temperature fluctuates between 13C/55F in the winter and 26C/79F and upwards during summer. Believe me, this temperature difference has a big impact on the end result of your loaf. [...]
San Francisco Style Sourdough Bread
Plan ahead for this recipe because it is going to take 4 days from start to finish. Perfect for a very long weekend of baking.
This recipe is based on the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. But of course, as you may know by now, I have made my own version… [...]
Recipe for 80% Hydration Baguette
I was very intrigued when I saw the baguette recipe posted at the fresh loaf. Several tries and tweakings further, with lots of sharing and baguette debating with Akiko, I can say from the heart that this recipe lives up to it’s expectations…
[...]
The Original IJzerkoekjes: Iron Plate Cookies
I love making old Dutch cookies. I got a real iron plate to make ijzerkoekjes (iron cookies) that come from the town of Vlaardingen (near Rotterdam in Holland) as an early Christmas present from my mother-in-law Jos. They are pretty popular over there, all the bakers bake them, but of course it’s also a good tradition to make them at home. [...]
Weekend Bakery Twitter
- @HappyDace Oh yes, pain au chocolat, I have made them with leftover material up till now, but next time I want to do them properly...
- @ziziadventures Thanks, I hope you will like it..
- RT @PastryCraft: Great article from @nytdining on "Mindful Eating". http://t.co/0VdxZAhR
- Doing a bit of editing every day so our croissant making and baking video should be up and running soon...
- Also baking three stage rye with golden jumbo raisins today: http://t.co/T9MmtX0c