Comments on: Buns with spelt & oat poolish

By: Weekend Bakers

Weekend Bakers — Mon, 10 Feb 2025 10:20:24 +0000

In reply to Liesbeth.

Dankjewel Liesbeth, dat waarderen we zeer. We hopen de komende maanden nog meer van onze nieuwe recepten te delen.
Recent hebben we de Griekse yoghurt bollen al gedeeld. Deze zijn erg leuk om te maken en ook echt heerlijk van smaak.
www.weekendbakery.com/posts...olijfolie/

Heel veel plezier met het bakken,

Ed & Marieke

By: Liesbeth

Liesbeth — Sun, 09 Feb 2025 22:28:38 +0000

In reply to Chris. Wat een heerlijke broodjes zijn het geworden. Ik bak al jaren met jullie recepten en ik wil jullie dan ook hartelijk bedanken. Liesbeth

By: Weekend Bakers

Weekend Bakers — Tue, 12 Apr 2022 07:31:39 +0000

In reply to Rosina.

Hello Rosina,
We are absolutely no experts on GF and do not know about the flour you mention, but since you also want to use the poolish, we would guess it is worth giving it a try.

Hope it works out well!

By: Rosina

Rosina — Sun, 10 Apr 2022 09:39:23 +0000

Hey there your buns with poolih sound really great but I need to say that because i’am g/f person I can only use bob’s red mill 1to1 flour for second mix( the dough) I can tolerate the poolish made wth spelt flour though! I hope I won’t be disappointed wth your answer because I like to make your bun recipe?

By: Chris

Chris — Sun, 06 Feb 2022 19:33:02 +0000

This looks so good! Would it work as a loaf of bread, either in a bread pan or as a baguette or bâtard? What changes would I need to make? Thank you.

By: Chris

Chris — Sun, 06 Feb 2022 19:27:06 +0000

In reply to Natalie. This looks delicious, although I’ll have to make it with whole wheat instead of spelt. Can this work for a loaf of bread, either in a loaf pan or as a baguette/batard? What modifications would I need to make? Thank you!

By: Jeanette T

Jeanette T — Tue, 08 Dec 2020 17:44:03 +0000

In reply to Bob. Good Day Bob I’m in AL and I concur. I made these before Thanksgiving and they were Outstanding. I used some spelt flakes because I had them. These are on my favorites list as many of Marieke & Ed’s recipes. If you haven’t tried the Old Friends Raisin bread, you gotta. Stay safe and Happy Baking!! Jeanette T

By: Weekend Bakers

Weekend Bakers — Mon, 26 Oct 2020 07:25:02 +0000

In reply to Bob.

Thank you so Much Bob, excellent the buns are appreciated all the way across the world. And thank you for sharing your method and version.

Greetings from the low countries and enjoy your bun baking!

Marieke & Ed
WKB

By: Bob

Bob — Sun, 18 Oct 2020 00:36:40 +0000

This is the best bun recipe ever! My third time baking them, this time a double batch. The as-is recipe is perfect but for fun I added raisins and walnuts to half.
I always use commercial yeast for the poolish, but 30g of 1:1 sourdough starter for the base. They’re so soft, with a delicate texture and great complex taste.

Thanks for sharing this recipe!
Cheers from Northern California.

By: Weekend Bakers

Weekend Bakers — Sun, 06 Sep 2020 16:23:02 +0000

In reply to Ck.

Hello CK,
Sorry for the late reply, but it could be that your flour could benefit from a little less water. Make sure the bread flour for the final dough is strong enough too, so at least 12 to 13% protein. If you did not use the Vit C this might make a difference too.
So, maybe try a few % less water and /or change the flour and see how that goes.

Enjoy the baking!

By: Ck

Ck — Thu, 27 Aug 2020 13:57:31 +0000

Not sure where it went wrong..but the buns came out flat…to start with my dough was very wet and even after 4 stretch and folds it was not easy to create the dough balls. When I left them for proofing they pretty much turned flat. Very little rise in the oven as well. They were light with crumbs but flat. I made french toast out of them and they tasted quite good 🙂
Thanks

By: Weekend Bakers

Weekend Bakers — Tue, 18 Aug 2020 13:18:58 +0000

In reply to Beth.

Thank you Beth, for this positive feedback on the recipe.
Enjoy the baking and sharing!

Greetings from Holland,
Ed & Marieke
WKB

By: Beth

Beth — Sat, 15 Aug 2020 20:07:26 +0000

Brilliant recipe
Slight crust on the outside and soft and airy inside.
Will be a trusted family favourite

By: Weekend Bakers

Weekend Bakers — Tue, 21 Jul 2020 09:16:32 +0000

In reply to USMAN. Are you a commercial baker and what is your experience and capacity? What quantities would you like to bake?

By: USMAN

USMAN — Sat, 18 Jul 2020 04:09:34 +0000

How it can modify for commercial use?

By: Weekend Bakers

Weekend Bakers — Sat, 11 Jul 2020 08:14:05 +0000

In reply to kavita nagpal.

Hello Kavita,
We understand. You can if possible use whole wheat flour or atta flour.
We hope it will be good!

By: kavita nagpal

kavita nagpal — Sat, 11 Jul 2020 04:03:44 +0000

What can i substitute for spelt. Dont get it in India.

By: Weekend Bakers

Weekend Bakers — Sun, 21 Jun 2020 13:48:04 +0000

In reply to Mariana. Thank you for trying and linking the recipe Mariana. Greetings from tiny Holland to lovely Singapore!

By: Mariana

Mariana — Sun, 21 Jun 2020 07:14:27 +0000

Nice recipe. Thanks for sharing. It is a wonderful first bake. From Singapore.

By: Weekend Bakers

Weekend Bakers — Wed, 03 Jun 2020 07:38:35 +0000

In reply to Anna.

Thank you so much Anna, for trying and liking the recipe. You are right about the protein levels, that is indeed low. When we talk about strong bread flour it is closer to 12 or 13% if possible. You will see (together with the Vitamin C if possible) it will definitely give a less flat result.

Enjoy your bun baking,
Marieke
WKB