From Holland to Hong Kong: We love to showcase lots of loaves!
We get mails from enthusiastic and ambitious home baker friends 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 us.
Up till now we did not have a possibility to share these pictures via our WKB website. That is why we added the ‘Your Loaves’ section to our website.
>>> You can upload your bread pics via this page!
The only thing we ask is the bakes should be based on, or inspired by, our Weekend Bakery recipes. Pictures of your sweet baking projects are also very welcome.
You can add information with your pictures and we can also add a link to your blog or website if you like.
Also, each month we will select a bread pic of the month, based on a beautiful baking result or an interesting or original twist on one of our recipes and reward it with a bread baking gift. No matter where you live in the world, you can always participate and you can send in as many contributions as you like. Until things get out of hand of course…when that happens we will establish some rules! So far we’ve send baking tools to England and California.
For now, send us your loaves!
Happy Baking,
Ed & Marieke
Hi Marieke and Ed,
I made lots of bread in the last few weeks: – from the Swedish cook Leila Lindholm 2 baguettes with a poolish and a lovely olive bread with a sourdough based on wheat flour. -a couple from “Healthy bread in 5 min. a day” these are easy to make and indeed they only take 5 min a day.
Some from Ed Wood from his book ” Classic Sourdoughs” – a couple from Jim Lahey’s book “My Bread”
BUT…………….The bread recipes from The Weekend Bakery from you, Ed and Marieke: ARE BY FAR THE BEST!!!!!!!!!!!
(check the pictures on “your loafs showcase gallery”)
In the meantime I bought a baking stone and lots of flour from the mill: ” De Zuidmolen”, which just arrived:
so I give it another try this week to make your whole wheat bread (on my new baking stone!)
I fed your sourdough-culture this morning, make a poolish tomorrow morning, in the evening the dough with the periodes of rest and the stretch and fold 2 times, then I store it in the fridge overnight and then I will make the bread on Friday- morning (after a resting time of 2 hour) so we will have a wonderful tasty bread at lunch!
The best of all;-)
I will send you a picture of my first weekend-bakery-bread-on-my-baking-stone… Btw my blue dutch oven also works very well with your recipes, as you can see on the picture above.
greetings from Petra Woods
ps our daughter (she is a student in her last year so she doesnot have much time to bake your bread every week) hase made the whole wheat bread from your site and sent me a picture: and it looks great! So I shall ask her to send you the picture too
Wow Petra,
We do not know what to say exactly other than THANK YOU!!! We do put a lot of effort in our bread recipes before we post them on our website. We are always very happy if they work well for other bakers too! And very curious to find out about the results both from your new baking stone and from your daughter.
Yes, please do send pictures!
Very happy baking indeed, keep up this wonderful ‘work’!
Marieke & Ed
PS: Also glad the culture is still alive and kicking
The only problem is, the plural of loaf is loaves, not loafs.
Thanks Karl for pointing it out. We will change it of course!
Marieke