Hello Terry,
Such a wonderful combination, making beer and bread and sharing it with friends.
Very happy to read that our recipe plays a part in it all. Thank you very much for taking the time and letting us know.

Wishing you much joy with the brewing and baking and all the best from halve way across the globe!

Marieke & Ed

Thank you Moira for your tip, this will also work very well, especially with smaller ovens.

Cover your bread with foil after 20 mins. It will still brown but not as fast.

Hello Deb,
You can find our baking conversion information and tool here:
www.weekendbakery.com/cooki...nversions/
You can choose different types of flour .
Choosing bread flour and converting 500 grams of flour gives the following:
3 x cups
1 x 1/2 cup
1 x 1/4 cup
2 x tablespoon
2 x teaspoon
1 x 1/2 teaspoon
1.9 x 1/4 teaspoon

275 grams of water
1 x cup
2 x tablespoon
1 x teaspoon

You can maybe imagine judging from the above why we prefer to use scales, where the accuracy and consistency is also much better.

You can use active dry yeast instead of instant yeast for every recipe.
You need to multiply the amount of instant yeast given by a factor 1.2.
So for this recipe you need to use 7 x 1.2 = 8.4 grams of active dry yeast. This is slightly over two and a halve teaspoons. The outcome should be the same by using this amount of active dry yeast.

Enjoy your baking 🙂

Hello Shauna,
The temperatures are for a conventional setting. If your oven is to ‘fierce’ you can adjust the temperature (start at 210 for instance) and already temper it when the crust starts to turn light golden. It could be that your heating elements are closer to the crust for instance. So just adapt to what you are working with and focus on the colour and result, rather than sticking (too) much to the given temperatures.
Also check out our oven tips for more helpful hints: www.weekendbakery.com/posts...your-oven/

Enjoy your baking

I’m wondering if the temperatures quoted are for a fan assisted oven?
My bread browns very very quickly and always ends up very dark. Not burned, but nothing like the colour that you get.

😋

Thank you Annie, glad it worked so well and you can enjoy the wonderful crust and crumb.
Greetings from Holland,
Marieke & Ed
WKB

Maybe try and alter the times a bit, slightly shorter bulk and then keep an eye on it during the final proof, just check its progress every 15 minutes.

Hi and thanks for your response. I used bread flour, high protein although I am not sure what percentage. Perhaps it overproved. This has happened to me when I’ve tried sourdough too. Great rise in proofing and testing phases then collapse right before the cooking part!
Thank you

Hi Rachel,
May be asked what flour you used and with what protein content?
If your dough is not ‘strong’ enough and it over-proofs then it will collapse when you score it. It is normal for the dough to deflate a bit. When in a hot oven and with the help of lots of steam it can have an oven-rise and regain volume, but if the conditions are not optimal and your flour is not the right type to build a strong gluten-network, then this can happen.

The baked loaf is dense and not airy either. 🙁

Thank you great advice will keep trying

Hi Sandra,
Excellent. I’m afraid you might be hooked for life now, family included 🙂

Wishing you lots of loaves from the Low Countries,

Marieke
WKB