Comments on: Artisan bread baking tips: Before you start

By: Weekend Bakers

Weekend Bakers — Tue, 21 Jan 2025 10:12:08 +0000

In reply to charlene. Thank you Charlene, When we started baking we always stuck to the rule to at least make a recipe 10 times (after selecting one we already thought would be good and had good instructions). It has helped us a lot in becoming better bakers and learning how dough for a certain recipe ideally should look and feel and also dealing with different circumstances.

By: charlene

charlene — Tue, 21 Jan 2025 02:36:40 +0000

I think Kims statement is somewhat too familiar, but in my opinion you should follow the exact recipe you are given. I’ve experienced multiple failures when not following the bread recipe.

By: Weekend Bakers

Weekend Bakers — Sun, 19 Jan 2025 07:47:25 +0000

In reply to Hidayo Mohamud.

These tips for getting more consistent with your bread baking might help you to achieve your goal more often:
www.weekendbakery.com/posts...in-baking/

By: Hidayo Mohamud

Hidayo Mohamud — Sun, 19 Jan 2025 07:35:17 +0000

Kim’s statement is direct quote from the article, but I think when making bread and you are using same recipe sometimes it may not work. For example when am bread bread and I use recipes that I got from some at the end it gives me different results like the bread is had.

By: Weekend Bakers

Weekend Bakers — Fri, 08 Feb 2013 20:50:59 +0000

In reply to Skip Davison.

Hello Skip,
It is our personal opinion that it would be best to bake bread without using any fan at all. If it is not possible to bake with the elements only with your oven settings we would choose the option Convection Bake too. Perhaps you could also block the fan in some way. But you do not write about your results baking like you do now, so we are not sure if you actually having problems with your baking results?!

Ed & Marieke

By: Skip Davison

Skip Davison — Thu, 07 Feb 2013 20:20:29 +0000

I have a Thermador wall oven that has Bake, Convection Bake, Convection Roast and true convection choices. I think the true convection is fan with an element alone. Convection Bake is both elements and the fan without its heating element. True convection is with the fan and its element only. Convection Roast is both elements and the fan with its heat element also.
I normally use the convection Bake @ 450-500 degrees and I use a large pizza stone and spray water early in the bake. What are your thoughts?

By: Marieke

Marieke — Mon, 17 Aug 2009 08:54:10 +0000

Hi Ozoz,

I think making your own bread is so rewarding. And we get such positive and enthusiastic reactions from family and friends. Hope you find the time soon…

Marieke

By: Ozoz

Ozoz — Sun, 16 Aug 2009 20:19:34 +0000

Haven’t made bread since last summer… by hand or in my breadmaker. You make me want to get started again. Maybe one day….

By: Marieke

Marieke — Thu, 13 Aug 2009 06:33:54 +0000

Hi Kim,

I see you have some impressive artistic and food qualities yourself!
I am going to give those orange and white chocolate cookies a try really soon.

Have fun with the cooking!

Marieke

By: Kim, Ordinary Recipes Made Gourmet

Kim, Ordinary Recipes Made Gourmet — Thu, 13 Aug 2009 03:33:44 +0000

Your blog is dangerous! I come here and want to eat everything!! The bread looks absolutely breathtaking!

By: Bread Up Close & Personal + More Bread Baking Tips! | kuchnia.wpblog.pl

Bread Up Close & Personal + More Bread Baking Tips! | kuchnia.wpblog.pl — Fri, 24 Jul 2009 16:50:02 +0000

[…] Original post by Marieke […]