Category: Baking Projects
A Flour Experiment part 2: Comparing Flour from Different Mills
Would using the same type of flour from different mills and sticking to exactly the same recipe, result in loaves basically looking and tasting the same? Or would there be difference enough to establish… >>
A Flour Experiment part 1
What happens if you take one recipe, use the same amount of ingredients and the same process and only change the brand of flour you use? We were curious to find out how much difference, in taste, texture and appearance, there would be between a bread made with… >>
Weekend Bakery Projects 2012
Highlights in pics of our more memorable baking adventures for 2012 so far. Or at least the ones where we had our camera at hand, because camera’s and floured or sticky dough hands do not mix well…
On with the baking! Lots more to make, learn and enjoy… >>
Your Loaves
Other enthusiastic and ambitious home bakers, email us on a daily basis. Not only with questions about recipes and how to maintain their starter, but also to share pictures of their baking results with… >>
Our ‘Ciabatta-Focaccia’
Imagine making a dough that looks like pancake batter, but acts like silky bread dough. Imagine a bread moist and tender and velvety in your mouth.
We think making our focaccia with this ciabatta dough was one of the better baking ideas we had over… >>
WKB 2012 Croissant Making Log
In 2010 we bravely started our quest for the perfect croissant. But after two attempts we cowardly sneaked away again. The first attempt was just a disaster. I believe we used a recipe by Michel Roux, so we probably cannot blame the recipe. >>
Weekend Bakery Projects: Veggie Danish & Fudge
How great is it to enjoy your traveling and have something to look forward to when you get home. That’s how I feel every time I witness something inspirational while on holiday. Our travels through Devon and Cornwall, although not the bread feast we had hoped for, where full of new food experiences…which led to lots of fudge and veggie danish… >>
Bakers Travels – Devon & Cornwall and a hint of Somerset
Great times traveling by car, shouting left left!! to each other all the time, through Devon’s Dartmoor and along the Cornwall coast. Like most of our holidays, this one was all about discovering new and exiting taste sensations, unknown foods, brilliant bakes and… >>
Lots of Loaf ♥ & Chocolate Truffles
Happy Valentine’s Day everybody and lots of loaf & love from our little bakery. It is a shame we cannot literally share our bread and baked goodies with most of you so you have to make due with our heartfelt wishes and virtual gifts. The most wonderful kind of gift is the one that is custom made for you, expresses true feelings and comes as a surprise. That is why we were both a bit overwhelmed by the Valentine’s card we got… >>
Weekend Bakery Projects : Bread & Marmalade
Here’s a little compilation of some of our recent weekend projects involving lots of dough making, coffee roasting and also a dollop of marmalade. We also started drying apples for our apple cider bread project. It is such fun, I immediately want to incorporate it in all our baking. Same with the marmalade, I have already used it in a banana cake… >>
Festive Favorites of Christmas Past
Last Christmas we baked, cooked, roasted and boiled so much, it’s probably some sort of record! Here’s a little overview with lots of pics and some lists of favorite Christmas recipes, songs, movies and books and some last minute tips to further spread the Joy. Merry Christmas to you and may all your (baking) wishes come true! And a very happy New Year too! >>
Pizza – until you have that wood-fired oven…
We wanted to get as close to the fire of a real pizza oven as possible, until we would have the place, time and money to build one ourselves. Then one evening we zappingly land in the middle of a German cooking “infomercial” about a little pizza oven you can use at home. What intrigued us was that the crust on the pizza looked really good.Long story short: >>
Feeding a Monastery for € 5,75
My grandfather (born in 1899) was, what you would now call, an artisan baker. But in the 1930′s it was just called a baker. We now look back on all this as quite romantic times. But of course it was just really, really hard work for little money. Maybe that is the reason he never talked about his baking days (when I got to know him he’d already retired) and I never saw him bake anything. >>
The Baguette Boule: Birth of the BB Loaf
The Idea: Making a loaf with baguette dough. The big question: will the baguette dough be strong enough to hold its shape when you release it from the banneton? There was only one way to find out… >>
Baguettes: My Home Baker’s Log
Keeping track of my baguette baking trials and errors with the goal of eventually becoming a true proficient. I was intrigued by this 80% hydration dough recipe, it seemed like a good starting point… >>
Not By Bread Alone
Man can’t survive by bread alone. He also needs coffee! But life is too short to drink bad coffee. That’s why we took up home roasting. At least at home we can be sure we’ll always have good coffee… >>
Amsterdam Artisan Bakers List
Visiting Amsterdam and in search of the best Bakers and Pastry Shops? Print this list of bakeries and make your own Artisan Baker journey through the City. >>
Weekend Bakes
It was a bit of a ‘crazy baking weekend’ these past few days. We decided to bake and then bake some more. Partly on request, partly for fun and partly experimental. Our Rofco bread oven gave everything it had… >>
Excited About The Mini Boules & French Fondue
I tend to get excited about mini versions of food stuff. And I do not always have the arguments to back this up… >>
More Bread Please…
Our micro bakery has limited capacity in more ways than one. Still not a week goes by or we are requested to make more bread. We then have to explain that yes, we have a bigger than normal bread oven, … >>