Hallo Marleen,
Ja dat klopt zeker (al zijn we zelfs teruggegaan naar 10 gram in ons recept. Zie: www.weekendbakery.com/posts…-rustique/
Dat heeft te maken met de stadia / de opbouw. Heel veel bakkers hebben het al met succes gemaakt en we hopen dat het jou ook zal bevallen, zowel het bakken als het eten!

Groetjes,
Ed & Marieke

Hello Charles,
Yes, it depends on the technique you use, but in general it is double the time given or a bit more even. For this recipe you have to aim for just moderate gluten-development, so no need to knead to any type of ‘window pane’ stage, it is very much under this stage. So 10 minutes by hand should very well do the trick. Time and S&F will make sure the dough is properly developed further along the process.

Enjoy your baking!

Hi Teresa,
Yes, it is catchy and appropriate 🙂
It’s Laid Back with ‘Bakerman’.
Maybe you also know their song ‘Sunshine reggae’.

Enjoy your baking and singing along!

Yes, we do use this method ourselves too. You can also see us (pictures) do this in the Tartine recipe, with a larger batch of dough.
www.weekendbakery.com/posts…yle-bread/

Enjoy your baking Pat!

U could do several stretch n folds in d bowl itself, re-tighten dough ball, scoop around d sides, scrape it out while tilting d bowl. Saw tis on YouTube for shaping wet dough

I made the dough today, but mine was more sticky then the dough I saw in your movie.
I used biological flour, used for baguette.

Maybe next time I shall use a little bit more flour?
Or what do you think?

Grts

Hello Kostas,
The oven you see is a Rofco stone oven / bread oven made in Belgium (rofco.be). We add steam before baking simply by spraying water on the walls with a plant sprayer.
You can see the pictures here: www.weekendbakery.com/posts…ven-users/

The lame has evolved to a new model that we have designed ourselves and also sell in our baking shop : www.weekendbakery.com/websh…-lame.html
The lame was designed by Ed because he could not find a lame to his liking anywhere. So he designed a baker’s knife that is lightweight, easy to handle and with a removable blade. You can place the blade in the right angle and you can use all four edges of the blade before you need to replace it.

Greetings,
Marieke & Ed
Weekend Bakers

Hi Teun, thank you!
We use a vegetable spray oil (called Pancoating) that is very easy to use. We mist a fine layer into the bowl before putting in the dough. It is not messy that way.

Greetings
Teun

Hello Joy,
We use strong flour of around 12.5% protein, organic and stone milled.

It is a spiral mixer – a Haussler Alpha mixer with a 6 kilo dough capacity and removable dough hook and removable bowl, made in Germany. However we never make more than 5 kilo dough with it per batch, which fits comfortably.

Thank you Samira, for liking it so much!

Happy baking!