Comments on: Guest posting: Vincent van der Wolf – The road from sprout to crumb & Dutch soil sourdough recipe

By: Gia

Gia — Sun, 17 Sep 2023 12:34:02 +0000

In reply to Weekend Bakers. Hi there - I am assuming after the 12-18hr refrigeration, it is necessary to bring the dough back to room temperature before baking? Can you please verify? With thanks.

By: Laura Samuelson

Laura Samuelson — Mon, 01 May 2023 03:54:58 +0000

Thank you for sharing your recipes. No need to comment back.

By: Sibel Yalin

Sibel Yalin — Sat, 07 Jan 2023 16:40:24 +0000

I did follow above procedure and it became my first successful sourdough bread.

By: Lynda

Lynda — Mon, 22 Mar 2021 19:08:09 +0000

hello Vincent
I am from Canada and of Dutch Ukrainian heritage
I have been making sourdough bread for about
10 years and have tried many different recipes, flours
The best formula so far has been tartine breadrecipe
Loved reading your article , your bread looks very
Interesting love the warm colour that the flour gives
I can just imagine the flavours!! Can’t wait to try your recipe
Tot Zein’s
Lynda

By: Weekend Bakers

Weekend Bakers — Sun, 16 Dec 2018 09:42:45 +0000

In reply to Morgana.

Hello Morgana,
Yes, Vincent uses the organic stone ground flour from a Dutch mill which indeed has been bolted.

Enjoy your baking!

By: Weekend Bakers

Weekend Bakers — Sat, 15 Dec 2018 18:01:07 +0000

In reply to Justin Gobel. Where does it say sourdough flour?

By: Morgana

Morgana — Thu, 13 Dec 2018 20:13:47 +0000

This is an incredible final product for a whole-wheat loaf. Has this flour been bolted?

Lovely! Would love to try! Crumb looks amazing.

By: Justin Gobel

Justin Gobel — Wed, 12 Dec 2018 00:04:11 +0000

what is sour dough flour?

By: Weekend Bakers

Weekend Bakers — Tue, 20 Nov 2018 19:52:01 +0000

In reply to riemis pool.

Hello Riemis,
Maybe take a look at Vincent website: www.vincentvanderwolf.com/
Our own Weekend Bakery rogge recipes are very good but a bit laborious

Marieke

By: riemis pool

riemis pool — Sat, 17 Nov 2018 10:26:31 +0000

Do you have a simpel recept for a rogue bread.

By: Michael Wilkins

Michael Wilkins — Mon, 15 Oct 2018 12:30:45 +0000

Looks like a good reception all others Have seen make two.
Will try this one.

By: Weekend Bakers

Weekend Bakers — Mon, 24 Sep 2018 19:52:29 +0000

In reply to Evi.

Hello Evi,
We don’t know if Vincent is available to answer, but we can tell you in this case he very probably means retarding the final proofing part. So after shaping, 30 minutes at room temp to kick start and then into the fridge for 12 to 18 hours (also depending on fridge temp and enthusiasm of culture etc.. so always a case of a few attempt to get it right for your conditions).

Enjoy your baking!

By: Evi

Evi — Thu, 20 Sep 2018 07:57:55 +0000

Hi,
I am very interested in the retarding procedure but it is not clear to me where this procedure starts. Is it after the 10-12 hours of the bulk rise or instead?
Sounds like a nice recipe and I am eager to try it out!
Best,
Evi

By: Weekend Bakers

Weekend Bakers — Mon, 02 Jul 2018 17:41:18 +0000

In reply to Jeroen Voskuil. Hello Jeroen, You can use tarwebloem for this recipe.

By: Jeroen Voskuil

Jeroen Voskuil — Fri, 29 Jun 2018 08:47:08 +0000

What kind of flour did you use?
Is it “tarwebloem” or “volkoren meel”?
www.weekendbakery.com/posts...our-types/

Thanks,
Jeroen

By: Vincent van der Wolf

Vincent van der Wolf — Sun, 03 Jun 2018 06:14:16 +0000

In reply to Weekend Bakers. Thanks :)

By: Weekend Bakers

Weekend Bakers — Fri, 01 Jun 2018 06:34:54 +0000

In reply to Jim.

Hi again Jim,
We have updated the recipe with the info we got from Vincent.

Enjoy your baking!

By: Weekend Bakers

Weekend Bakers — Thu, 31 May 2018 17:28:15 +0000

In reply to Jim.

Hi Jim,
We have ask Vincent to answer your question and we will add the correct info soon!

greetings,
Weekend Bakery

By: Jim

Jim — Tue, 29 May 2018 20:46:10 +0000

How long is the final proof in the basket?

Thanks,
Jim.

By: Weekend Bakers

Weekend Bakers — Tue, 10 Apr 2018 16:41:06 +0000

In reply to Remek.

Hi Remek,
The ‘zout’ was lost in translation..now corrected. Thank you for pointing it out 🙂