Thank you so much Bindu for your kind words from experience. We agree with every word and hope other bakers will read them too and benefit from them!

Wishing you the best possible baking results (the way you go about it, you will succeed with anything!) under challenging conditions and lets hope times will always be good enough to bake.

Greetings from tiny Holland,
Ed & Marieke

I LOVE this site, you guys are so helpful with your recipes and kind with guidance. One piece of advice i would give to people using the recipes in different conditions/locations: you have to do your own troubleshooting first.

I have been living in India for the last three years and there are so many modifications necessary to deal with (just as examples, not a complete list) different protein levels in flour, vastly different humidity levels, different amounts of butterfat in butter, yeast differences, small standalone ovens instead of the big Western ones. Before I start a recipe I look at every ingredient and step of the process before I begin so that I can minimize the amount of changes I will have to make on the next try.

Weekend Bakery are awesome, but sadly their powers are not superhuman in worldwide adaptation, you need to do your own work first ….

Good thing we have more time during these days of intermittent lockdowns!

Hello Jen,
Thank you for finding it useful.
The spray you see in the video is called pancoating spay from this brand:
www.sonneveld.com/en/pr...formation/
Don’t know if it is ‘universally’ available, but alternatively coating the bowl with some basic olive oil works well too. The pancoating is especially helpful with bread pans and baking molds that need to be greased, because it makes sure there is an even layer on the whole surface. If you use oil only, you can get islands of oil and places where there is no oil at all. But you can get the same result / effect by using oil with a dusting of flour.

Enjoy your baking!

Hello DR ALLEWANLY SHILLA,
Making bread is a journey and you should not give up after a few attempts. The first thing to do is find a good recipe and make this same recipe over and over, at least 10 times. And try to avoid adding flour to the dough, but use a dough scraper or oil your hands to help with the stickiness. We can recommend taking a look at our best baking tips:
www.weekendbakery.com/posts...king-tips/
And the tips on how to handle wet dough:
www.weekendbakery.com/posts...ion-dough/
Try to enjoy the process without laying too much pressure on the end result. Even when the bread turns out less than perfect, you can almost always still eat it, toast it or use it to make bread crumbs and so on.

Greetings from Holland,
Marieke & Ed
WKB

Hello George,
We bake at about see level, so very different form your situation. The recent summer was very dry, but in general we have had a wetter climate.
We know you would need to up your hydration levels and temperature, but for more details we can recommend this post:
www.wheatmontana.com/conte...-mountains

Enjoy your mountain baking!

Hello Trent,
We do protect our dough from drying out during rest and proofing. We used to cover it with floured cling film Which you can use multiple times), but more recently have moved to transferring the dough to containers with a lid, to avoid using too much plastic over and over.
we would always recommend using oil instead of flour. Because the flour will dry out your dough, get incorporated, attract moisture and interfere with the shaping too.
But in short, covering, whatever the method used, is always recommended.

Thanks for letting us know Snoop, much appreciated and happy baking in Spain!

I see they didn’t reply. Just to let you know I’ve just viewed it in Spain. Brilliant video. Thanks.

Hello James,
It depends on the objective and the recipe, but there is no ‘need to knead’. A lot of times it is easy to start with a shorter period of kneading to incorporate all the ingredients and get some gluten development and then it is easier to handle the dough for the first S&F. If you knead for longer and add S&F you could end up with a tighter crumb, but there can also be other factors at play like under-proofing or dough handling while shaping and hydration.
If you want to try a very excellent loaf with only S&F we can recommend the Tartine style as one of our favorites:
www.weekendbakery.com/posts...yle-bread/
Enjoy your baking!

Thank you Joseph, it was made quite a while ago but it is still a very much preferred method of ours!

Hello Peter and Christopher,
We made a change and we thing this will do the trick and you will be able to see it again.
Let us know if this is the case?!