Hi Bruce,
We love your reminiscing about this wonderful time in Boston. Hope our recipe will bring it all back and maybe it will be even more memorable because you made it yourself!

Let us know how it goes en enjoy the process 🙂

Thank you for the recipe!

Hello Netweaver,
We both want to thank you for your cordial feedback on the ficelle recipe. We love the hybrid versions of bread recipes. You get maximum taste and a wonderful crust and the yeast helps with les enthousiast starter too.

Enjoy your retirement baking. Is there a better hobby with such benefits we ask?!

Greetings from Holland,
Ed & Marieke

Loving making different breads since retiring.
Just wanted to share my thanks and gratitude.

Thank you Marco, great the recipe worked out well for you too!

Hello Rien,
Could be your flour could use some more hydration, so you can go from 62 to 65 or 67% hydration for instance. There can be such a difference between flours, even flour of the same brand in different bags.
So hope you will give it another go!

Hello Leslie,
Thank you for sharing this information. It very much depends on the recipe but our contribution to this subject in general is this:
The different proteins in your flour are responsible for the development of gluten during mixing. In general longer mixing means a more developed gluten structure. It is possible to over-mix dough at which point the gluten chains can break, but from our experience home bakers are more prone to under-mix their dough, not building up enough strength and elasticity. It is very hard to over-mix a dough without professional spiral mixers. Experience and handling lots of dough will best teach you how your dough should look and feel at any stage of a recipe.
We also know from experience that 7 minutes of mixing (at speed 2) with a KA will not result in over-kneading. We think the dough creeping may have other causes, like the consistency and amount of the dough. But you are very right, if the creeping up is a problem, shorter kneading and extra folds would be a great alternative to develop the dough.
For more of our tips and explanations on dough development check out:
www.weekendbakery.com/posts…gh-mixing/
and about gluten:
www.weekendbakery.com/posts…ut-gluten/

Enjoy your baking!

Thank you Serena,
Always happy to answer any genuine, enthusiastic or problem solving comment or questions from baker friends if possible!

You’re ficelle tastes really nice! Please do not bother to reply if you cannot afford to.

Thanks Kimberly, for your wonderful feedback.
The ficelles do so well in the freezer too, even after many, many weeks with just a minute in the toaster after defrosting, they still taste very good.

Thank you Weekend Bakery! 👍🏻👍🏻

Hello Sarah,
Yes that is possible of course. Make it late in the evening and place in a cool room temperature spot. Hope it will be great!

Hi Dee,
Thanks for trying the recipe and wonderful it turned out so well. Hope you like the semolina version too, but using all bread flour is no problem of course as you have already noticed.

Enjoy your baking!