Weekend Bakery
Weekend Bakery wants to offer and share information, tips, techniques, recipes and tools for the ‘professional’ home baker, with an above average interest in the art of artisan bread making. Weekend Bakery points to the fact that a lot of people, like us, concentrate their baking activities around the weekends and holidays. The moments you look forward to, thinking about what recipes to try or which favorite loaves to bake.
Weekend Bakery is serious about artisan bread making. We have our own ‘at home micro bakery’. Making bread in small quantities with time and attention will deliver great and rewarding results. So why not try and make your own too? It’s a hobby with great benefits for your mind as well as your body. Making good bread appeals to all your senses. Working with dough can be your own form of meditation. Your body can seriously benefit from the bread you make.
So there are lot’s of good reasons to make your own. Maybe you’ve already discovered them. So if you are serious about good bread making, Weekend Bakery is the place for you. Get your hands stuck in a piece of dough and smell the aroma of your own sourdough starter.
Our Artisan At Home Bakery
We are passionate home bakers. We have been sharing our quest for good food and especially good bread for over 18 years. We love sharing our homemade bread and recipes with friends and family and everybody who’s truly interested. We are especially enthusiastic about the ‘artisan’ way of baking. Traditional methods, few ingredients, lots of taste. It’s amazing and rewarding to discover you can make a wonderful bread with just flour, water and salt and a bit of homemade sourdough.
Our Bakery Tool Shop
We are proud to offer a range of bread baking tools that are perfect for the home baker and small bakeries. All bread baking tools are made within the European Union and of the highest quality. And there’s some very original sweet baking stuff too. Plus we ship all over the world. Come and take a look and get inspired to bake!
Things we love to bake and make
There are some items that we have really ‘made our own’ over the years. Next to our “Pain Rustique’ and Pain au Levain’ that has an ever growing enthusiastic following, we have perfected the art of croissant making and baguette baking. We also make traditional Dutch specialties like suikerbrood (sugar loaf) speculaas, cinnamon buns and roggebrood (rye bread). We love making our own pizza and flatbreads. We also make our own marmalade from the Sevilla oranges when in season and like to experiment with chocolate and caramel too and love to roast our own coffee beans.
Besides the baking
We love to travel. Our favorite destinations are Italy, France, Norway and Canada. Favorite cities: New York, Venice, Amsterdam.
Also fond of (outdoor) cooking, the Italian kitchen, Indian and Japanese food and much more…
Happy baking from Weekend Bakery!
Ed & Marieke
Netherlands
Sandy says
Hi —
I’d like to try using a rye flour starter. I currently have a happy wheat starter — can I just take some of that, and feed it only with rye to transition it to all rye in a week or so?
Also, if I understand correctly, you feed your starter, let sit out 12 hours until double, refrigerate it, and the next time you bake bread (which could be days later) you use some of that with no need to feed it first. Is this true? How will it have enough rising power at that point?
Would it be a bad idea to bring it up to room temperature, feed it, and when it’s doubling, use it at that point?
Thanks,
Sandy
Weekend Bakers says
Hello Sandy,
Yes you can start to feed your wheat culture with rye flour ad gradually turn it into an all rye starter.
As for your second question, the answer is yes, if you use it again within days (for our starter it can be even one week, but you have to try it out) you can use it straight from the fridge without refreshing it first and it will work.
When in doubt or unsure, it can never hurt to feed it first before use, that is never wrong.
Enjoy your sourdough baking.
Christiaan van der Westhuizen says
Hi
You sound like my kind of people!…so therefore I want to share a recipe here (with a REAL different twist to it!)…this works esp well for pizza or flatbreads…it is according to my understanding also a very ancient recipe…I can say a lot more…but let me rather get to the recipe and method which is unusual…actually there happens a reaction to the dough-which I cannot explain logically…so I will appreciate if you can email me to make a suggestion or comment on this recipe-esp why’s and how’s of the reaction.
Unfortunately it’s difficult to explain but easy to do (how to make this dough…so patience please!…so here goes;
Ingredients
Cake Flour 800g + Nutty Wheat Flour or 100% Whole Wheat Flour Finely ground 200g =1Kg in total mixed together in a metal preferably stainless steel mixing bowl(reasons)
Fresh(wet)Yeast 28g
Salt 8,8g(put it in a small glas)(reasons)
Brown Sugar(normal brown coffee sugar) 4,4 g
Sunflower Oil 40ml
Water 544ml (but not more than 550ml)
Method
Take the 28g fresh wet yeast and put it at the bottom of this mixing bowl in the center somewhere UNDER the wheat flour…you can flatten the wet yeast a little and with your hand make a little hole on the top of the wheat flour(but not right down to the yeast)(reasons)
Now comes a relatively dangerous step – take this 40ml Sunflower oil and pour it in a small metal whatjamacall
it container/pot and put it on the stove and heat the oil(but be careful dont over or under heat it…it is ready when a white smoke starts to emerge from the oil in that little pot (sorry English not my first language)dont use a stainless steel pot-it becomes too hot too quickly)…so now the oil you immediately pour it in that hole on top in the flour and ar the same time throw your salt on top of that hot oil…now cover the hole with the flour from the side of the hole and cover your mixing bowl with a hottish damp(not wet)dish cloth…put it away out of a possible draught,it must also cool down important)
(At this stage you are almost done…except for another step-pour your water into a pot and put your sugar in the pot on the stove- then with a wooden spoon stir your water and sugar mixture slowly in one direction to reach a temperature just before it boils…then take it off the heat and let it reach room temperature by itself.
When your water and sugar mix reached the room temperature you can pour the water onto your flour in the mixing bowl and start mixing your dough…you will find that this dough mix extremely difficult…but DONT put MORE water or other liquid in to make it softer(that will certainly spoil the whole thing!)…just continue to mix this by hand about 8-10 min…it will by then be softer but it will be a thick heavy type of dough(but the quality of this dough is fantastic for baking and it rises quick…surprisingly quick…that is all bake this dough or your pizzas at high temperature for short periods for your pizzas say 10 min at 300degrees Celcius…of course dough topping and all enjoy…please let me know how you enjoy it and your comments esp why this happens…cheers!
Weekend Bakers says
Hi Christiaan,
This is all very unusual and never seen before…
We want o ask you about the cake flour to better answer your question. What kind of four are you using (brand , type) and what other ingredients does it contain besides flour? Can you tell us the origin of the recipe (what country maybe)?
Katanahamon says
Hi,
Love your site! I am an experienced baker, wanted to drop two of my biggest discoveries or tips for you to do with as you please, both having to do with gluten formation. I have a few soft bread recipes, as I struggled over the years to make a truly soft result. I discovered that if you start with just the flour in your mixer and add whatever oil or melted butter is in the recipe, allow the mixer on a higher speed to really beat the oil into the flour for several minutes. Hang a towel over if necessary to minimize the dust, but I think the oil bonding to the flour first interrupts the gluten formation and makes a softer dough.
The other tip is replacing water in any pastry dough with half neutral alcohol, like vodka. This also interrupts the gluten formation..you can go as much as all alcohol, but believe it or not this is almost too crumbly, too flaky. I keep a bottle in the freezer for this purpose. It also allows beginners to add more moisture and handle the dough more harshly with superior results. Gin works great for savory quiches. Try these tips out, if you haven’t already..they really work!
Weekend Bakers says
Hello Katanahamon,
Thank you for sharing your intriguing tips. We have not really heard of these methods , especially the second one (except one time when a baker was making puff pastry in a cooking show). Normally we try to choose the type of flour best suited for the job, adding ingredients at different moments to enhance the result. Yours is new to us and we expect it will be to many home bakers.
Enjoy your baking!
Sandy says
Using vodka in pastry crusts is something I’ve been reading about for many years, here in the U.S.
Gluten does not form in alcohol. Therefore pie dough made with a mixture of vodka and water has less gluten and is much more tender.
Eighty-proof vodka is essentially 40 percent ethanol and 60 percent water. As it happens, gluten cannot form in alcohol, which means that for every tablespoon of vodka added, only 60 percent of it contributes to gluten development. It makes the dough more supple and easier to roll out.
Weekend Bakers says
Thank you Sandy. It is now something on the list of things we have to try!
Sandy says
If you have access to the Cook’s Illustrated site, they have an article discussing this and a recipe. If you don’t have access, e-mail me.
Liz Boom says
Goedemiddag, een paar jaar geleden maakte ik veel gebruik van uw site, nu pak ik de hobby weer op maar kan de nederlandstalige site niet meer vinden. Bestaat die site nog?
Met vriendelijke groet,
Liz Boom
Saskia Altena says
Hallo Ed en Marieke,
Ik zou graag willen weten of jullie Tritordeum meel kennen en daar ervaringen mee hebben.
Vriendelijke groet
Saskia Altena.
Weekend Bakers says
Hallo Saskia,
We hebben zeker gehoord van dit speciale Spaanse graan, maar er nog niet mee gewerkt. Xandra heeft op haar website er wat over geschreven:
www.xandrabaktbrood.nl/overi…ijk-graan/
Jeanette T says
I hope y’all are well. You are aware that I made 2 batches of starter using your instructions but I had to put them in the fridge because I had to help take care of my sister who had a stroke. I made a 3rd batch using organic whole wheat and pineapple juice. It bubbled a bit but wouldn’t double. So I went to your instructions and removed 2/3rd and fed with organic dark rye flour. I named her Juju (nickname for my 14 year old granddaughter.) I’m trying to teach her how to work with starters, flour and doughs. I tell her she needs to know her math. So she got an education how I determined how much to discard and to feed. So at 7:35 pm we fed Juju. Girlfriend, at 8:43 am today she had more than doubled so I stirred her. At 12:45 pm I checked her again and she had doubled again. I stirred her and placed her back in the cupboard.
I can’t bake until this weekend so I’m going to put her in the fridge.
If I leave her out for 2 days like your instructions say does she just sit and I do nothing? Then after the 2 days do I discard and feed? Do I put her in the fridge? Is she ready for baking? I have so many questions. Thank you so much for your time. BTW, people love my bread when I use your recipes.
Weekend Bakers says
Hi Jeanette,
Very sorry to hear about your sister. Hope she is recovering well.
Congratulation, another addition to the culture family. We must admit we have never made a culture with any fruit or fruit juice. She is very active indeed!
It is not quite clear to us how old or young Juju is at the moment, but it is best to keep refreshing it for about 7 days. Just put it in the fridge after you have established that it is active and, baking or not, get it out at a convenient time for you and start using it for baking. Because it is still a young culture we would then advice to get it out one day before you want to use it for your baking and refresh it and then use it in your recipe the next day. Because it is so very active you can stick to all the shortest times we mention in our instructions or keep them even shorter. It is not the time but the activity that is key!
Hope all will go well and better with your sister from here on out.
Wishing you tranquil baking moments and lovely loaves,
Marieke
Olivier Van Biervliet says
Just a quick note to let you know how much I appreciate the site… great recipes and explanations, and today my first order from the webshop arrived to much joy! Hartelijk dank voor dit warme plekje op het internet.
Weekend Bakers says
Thank you Olivier for your very kind comment and the appreciation of what we are trying to do and keep this way as a ‘safe haven’ of real people with real and good information without distractions like advertising.
Heel veel plezier met bakken, vooral in deze gezellige periode!
Ed & Marieke
Weekend Bakers
Antonio Dignetti says
Hi I am having difficulty converting .3 tenths of a gram to teaspoons
Weekend Bakers says
We understand Antonio,
The best indication we can give you is to use a quarter measuring teaspoon (so 1/4) and fill this halfway.
Jes Whitton says
I have a friend visiting from Melbourne, Australia. I would like her to buy me a speculaas mould with a Christmas theme.
What would you have in stock?
Thanks
Jes
Weekend Bakers says
Thank you Jes for your inquiry. We do have all kinds of speculaas cookie molds which you can see here:
www.weekendbakery.com/websh…tter-molds
Because they are typically Dutch / from Holland, most are also bearing this theme, which means wind mills and wooden shoes and traditional dress. In Holland the speculaas and these images are very much associated with the feast of Sinterklaas, which is celebrated over here the 5th of December. Our Sinterklaas is the ‘original’ Santa Claus and (in short), was taken by immigrants to the US and so on to become the Father Christmas that people all over the world now know.
Let us know if we can help you with anything!
Marieke
Weekend Bakery
Jeanette T Gates says
Good day to y’all. Hopefully a simple question. Which if your bread recipes could I make and add , maybe, sun dried tomatoes, black olives, Parmesan or Asiago cheese, etc. want to make a savory version.
Could I use the No knead Muesli Spelt recipe or should I use a full bread flour recipe?
Sorry, second question. I’m considering making your Rye Lovers Dark Rye Bread. My godson is a diabetic and says he can eat rye bread in moderation better than white, so, I’ll make this for him. I know that the 1st ingredient in USA terms is rye chops and 2nd ingredient is rye meal but is the 3rd ingredient what we call dark rye flour or medium or white rye? So many terms for me to wrap my little brain around.
You guys are Fabulous!! Thanks 😃
Weekend Bakers says
Sorry for the late reply Jeanette, just a lot on our plate this week.
We always happy to answer your questions. It is no problem to add these ingredients to most bread recipes, no knead or not. But if you want to make something delicious with cheese and vegs and savory items then we can recommend using this one a s a base:
www.weekendbakery.com/posts…ie-danish/
The third ingredient would be white rye flour! Follow the recipe carefully, especially the part where you have to wrap the bread with foil so no moisture can escape and the not opening before the bread is completely cooled!
Hope it will be great for you and your godson.
Greetings / Groetjes uit Holland
Jeanette T Gates says
Love your website!!!
I have my way of freezing bread by wrapping it in parchment paper then place it in a heavy plastic bag. I Try to remove any air from the inside of the bag then seal with a twist tie.
How do you freeze your bread?
Thanks
Jeanette
Weekend Bakers says
Thank you very much Jeanette,
Great to read about your way of storing bread. We used to use plastic bags (no paper). First we cut the bread into tick slices, reassemble it so it makes a whole loaf again, put it in a bag get the air out an use a twist tie. But we are conscious of the use of plastic bags and are trying to find other ways to store the bread. The rolls we store in a container in the freezer which goes very well. We are trying to do the same now with loaves, but it takes up more space of course than the bags. So our method is developing at the moment and we would love to hear about how other bakers are dealing with this too!
Enjoy your baking and thanks again!
Marieke & Ed
Aferdita says
Ottima ricetta, grazie!
Weekend Bakers says
You can find all our best bread recipes here:
www.weekendbakery.com/posts…d-recipes/
Richard McCoid says
Hi,
I am a baker with about 12 years experience. I DO a lot of breads especially
Tartine type sourdough.
Thanks for the laminate dough recipe.
Rich
Weekend Bakers says
Thanks for dropping us a line Richard.
Enjoy your croissant and pastry baking, hope it will be great!
Shereen Youssif says
Hi can iadk plez which butter u use for lamination croissant itried room butter but it was smelted not good . Icant find special butter for lamination
Rudolf says
You can use any butter you like to laminate croissants. Still keep the butter very cold for the best results. Dutch bakers uses special croissant butter for the lamination, but any butter wil do.
Weekend Bakers says
Yes Shereen, we use normal dairy butter (we use organic, which has a good taste and firmness and works great for us) with a fat content of 82%. So no special butter for us which you would not be able to buy in a normal supermarket.
Good luck with it.
Weekend Bakers
Cheryl Lee says
Hi Ed and Marieke,
I’m your follower from Malaysia and I’ve learnt a lot of tips from your website. Truly appreciate all your sharing and recipes. Just wondering if you’re conducting any masterclasses or workshop that I can join? Would definitely love to learn from you in person.
Best regards,
Cheryl
Weekend Bakers says
Thank you so much Cheryl,
We are not offering any workshops ourselves but if you were to visit Holland we can definitely help you with some good addresses for workshops and great bakeries to visit.
Greetings from our tiny kingdom to your exotic country with wonderful cuisine
PS: You can find adresses, also the one Rudolf suggest below on our workshops page:
www.weekendbakery.com/posts…en-volgen/
It’s in Dutch, so tell us if you need any help from us!
Rudolf says
For a good workshop and possibilities try bakeryinstitute in Zaandam. They are for profesionals and homebakers.
Albert Smith says
Hello ED and Marieke
I hope you are well. i am a keen follower of your bakery and have learnt from you too.
i am coming to Amsterdam on 2/6 and then on to Den Haag on the 24/6
I am looking for things to do and would really love to visit your bakery and come and introduce myself and visit your shop Would this be something you would like to do and will you be able to fit in a visit if you not busy .
Let me know your thoughts and if you cannot i will understand
have a nice day
bye
Albert Smith
Weekend Bakers says
Hello Albert,
Great to get your message. We will drop you a line via the mail to talk about it further!
Greetings,
Marieke
Jim T says
Hi Ed & Marieke – Any thoughts about adding diastatic malt to your rye starter on day 3 when many people have a stalled starter? I am thinking the enzymes might help the yeast get more sugars and jumpstart the starter.
Weekend Bakers says
Hello Jim,
Thank you very much for your suggestion and tip. Rye already has a high amylase enzyme content so we would not know if this extra enzyme addition would make a difference (not from our own experience). But we also think it will not hurt to give it a try when faced with a stalling starter.
Enjoy your sourdough baking!
Franscois Mulock Houwer says
Good morning Ed & Marieke
Trust this mail finds you in good spirit?
Can you tell me which brand of bread oven are you currently using. I would like to consider importing an oven for myself. I live in South Africa
Thanking you in anticipation
Weekend Bakers says
Hi again Francois,
Hope we answered your question well via mail.
So, check out Rofco.be and also our postings on ovens plus comments for more info:
www.weekendbakery.com/posts…ven-users/
www.weekendbakery.com/posts…read-oven/
Plus other options to maybe consider (don’t know if it is a possibility for SA but…) www.backdorf.de/en/Ap…one-ovens/
You can also extract some info from this USA reseller’s website:
pleasanthillgrain.com/appli…tone-ovens
Hope this helps you on your quest!
Greetings,
Ed & Marieke
Weekend Bakers
Mantana Heim says
Good Evening: I had been a home baker for many years and just came across your website today!!! What a wonderful site! I really enjoy it. I look first in your simple (white bread ) and was amazed with the look. Your explanation is clear and easy to follow, love it.
I am originally from Thailand but now live in America. I start selling my homemade breads and even though I do sourdough breads, your simple white loaf intrigued me. I will try to make it and perhaps try to sell it too. I just bought a used Hobart 20 quartz mixer and now hope that I can make more breads for sale. I will look for advice from your site and thank you very much.
Mantana
Weekend Bakers says
Thank you so much for your kind comment. What a great adventure you are on! We hope we can be part of your baking journey with our tips and recipes. Let us know how it goes with the sandwich loaf. And best of luck with the bread sales.
Greatings from Holland,
Ed & Marieke
Jeffrey says
Hallo, ik heb al een aantal keer jullie croissant recept gemaakt.
Ze smaken goed maar ze worden altijd vrij plat.
Hoe kan dit voorkomen worden?
Weekend Bakers says
Hallo Jeffrey,
Misschien kun je eens een andere bloem proberen. De bloem die je gebruikt kan bv het deeg wat verzwaren door aanwezige vezels, resulterend in een plattere croissant. Wellicht kun je ook nog eens kijken naar het rijzen, misschien kunnen je croissants toch nog iets langer de tijd krijgen voor het bakken.
Jeffrey says
Ik was zelf al aant kijken voor een kortere rijs ivm de gist en alcohol geur als de croissants uit de oven komen
Weekend Bakers says
Een ander idee is het laten rijzen in de koelkast gedurende de nacht. Zie tips hier: www.weekendbakery.com/posts…nt-recipe/
En het recept over twee ipv drie dagen verdelen is ook een optie. Tevens zou je in jouw geval een versie met iets minder gist kunnen proberen.
Jeffrey says
Ik denk dit weekend even een aantal sampels maken met verschillende hoeveelheden gist. Kijken hoe dit resulteert
RUDOLF says
Hallo Jeffrey,
Wat ook helpt is de deeg niet te dun uitrollen. Plm 1 a 1,5 cm is vaak voldoende.
Marcel says
Beste weekend bakery, met plezier bak ik regelmatig broden van jullie site. Ik heb inmiddels een jaar oud moeder desem in de koelkast waar ik goed voor zorg. Met dat desem bak ik de broden.
Ik heb alleen een vraag over de werkwijze. Wanneer ik in de avond een poolish maak om de volgende ochtend een brood te bakken, gebruik ik dan het desem zo koud uit de koelkast, of moet ik dat desem in de ochtend uit de koelkast halen, voeden en dan in de avond de poolish van maken?
Weekend Bakers says
Dank voor je comment Marcel!
Wij adviseren om je desem in de koelkast te bewaren (dat doe je al natuurlijk). Als je het desem gebruikt zoals wij dat in onze recepten doen, dan kun je de kleine hoeveelheid desem direct uit de koelkast in je voordeeg / poolish doen en een nacht laten ontwikkelen.
Als je desem langer dan een week in de koelkast heeft gestaan, dan zouden we het van tevoren even verversen en weer actief laten worden, voor het in een voordeeg te gebruiken. Dus hou die periode van langer of korter dan een week aan om te beslissen of je van tevoren eerst wel of niet ververst (wij verversen meestal een dag van tevoren).
Afhankelijk van hoeveel desem je uit je potje hebt gehaald om te gebruiken, moet je het daarna ook weer aanvullen natuurlijk. Na het aanvullen moet je het desem eerst weer een dagje laten staan en actief laten worden voordat je het terug in de koelkast plaatst, in afwachting van je volgende bakronde.
Hopelijk heb je er wat aan. Fijn bakweekend!
Andy Folland says
Hello from Devon, Ed & Marieke,
FYI I have just shared your lovely website with a bread-making friend of mine.
I am currently struggling with “cowpat” sourdough loaves, and found your site via a Google search on the subject. I will doubtless be back here very soon.
Thank you so much for sharing.
Cheers,
Andy
Weekend Bakers says
Hi Andy,
Thanks for your friendly comment. Great you found us and hope we can offer you some baking support in the shape of recipes and tips and some advice if needed.
Maybe you can take a look at our sourdough recipes like this one:
www.weekendbakery.com/posts…n-naturel/
Plus these tips might come in handy to overcome some of the struggling too:
www.weekendbakery.com/posts…ough-tips/
Greetings,
Ed & Marieke
Lynn Eruvwe says
Do you have a bakery school where you teach people who want to learn on weekends?
Weekend Bakers says
Hello Lynn,
We do not have a bakery school, but we do have a page with lots of addresses for bread baking workshops all over Holland. See: www.weekendbakery.com/posts…en-volgen/
If you need our help with anything let us know!
Enjoy your weekend,
Marieke & Ed
Jacquie Donovan says
Good Morning
I am making 80% hydration baguette. After the initial 2 minutes stretching and folding, mine dough still looked shaggy and sticky. I stopped at the 2 minutes. Should i have kept going until it looked more like dough?
Also can you at some point freeze these baguettes? I wondered if it could be partially cooked and then frozen.
Thanks so much for you help, I love your website.
Weekend Bakers says
Hello Jacquie,
May we ask what flour you are using exactly with what protein content?
J says
Hi, what is the measurement for the vanilla in the madeleine recipe ? Is whole wheat pastry flour ok to use? It’s all my store has.
Thanks!
Weekend Bakers says
Hello J,
You can start by using 1 teaspoon of vanilla and see how you like that. We have not heard of whole wheat pastry flour. The point of pastry flour is to get a light, airy and / or crumbly texture for your cakes and cookies and that is why pastry flour is often the ‘opposite’ of whole wheat.
We have never made a whole wheat cake or madeleines with whole wheat, but if you cannot get anything else, you could still try the recipe of course.
Good luck with it!
Lincoln S. Handford says
Dear Ed and Marieke,
I just discovered your website today and am excited to use all the instructions for croissants asap. Everything on your site is making me a better baker. I bake for my family often and expect they are going to wonder where I have learned so many new things.
Warmest regards,
Lincoln
NY USA
Weekend Bakers says
Hello Lincoln,
Thank you so much for your kind words. So glad we can be part of your baking and learning with the tips and recipes we provide.
Baking for family is so rewarding, especially when they are so happy eating your bakes and encourage you to bake more 🙂
Let us know how it goes with the croissants!
Warm regards / Hartelijke groeten uit Holland,
Ed & Marieke
Simon Jones says
Hi Ed and Marieke
I have found your classic french croissant instructions very helpful. After a number of attempts I now have the correct laminations and croissants that are much nicer than anything we can buy. The key differences I found compared with other recipes were the use of plain flour (not strong), room temperature and minimal handling at the shaping stage.
I have found that for reheating from frozen in our domestic oven they take about 20mins from a cold oven or 15 minutes from hot. Rather more than the 8mins in your instructions.
This is a brilliant website that is more comprehensive than any other resource I have come across.
Weekend Bakers says
Thank you so much Simon, for sending us your feedback and taking the time to shower us with kind words.
Very glad you had success with the recipe.
Enjoy your pastry baking!
Marieke & Ed
David Cloud says
Hello.
Thank you for offering many insights to baking quality breads.
Can you name a vendor of stone ground, organic flours, that will ship to the United States?
Many thanks,
David
Chicago
Weekend Bakers says
Hello David,
We recently got this same question and asked around and we have not found any that we know about that would ship outside of Europe.
Of course we do not know everything and we hope you will still be able to find what you are looking for!
David Shipman says
Hi Ed & Marieke..
I wood like to congratulate you both on a marvelous web site.
I’m a culinary educator at Bilgi university in Istanbul Turkey…Part of a chefs Life is research made so much easier due to Google, back in my day at Westminster collage we only had books and other chefs to learn and get inspiration from. I would l like to ask your permission. If I could use some information for lectures..
Best regards and thank you.
Weekend Bakers says
Thank you David, for your kind words. We appreciate you reaching out to us this way. Is there any particular information / recipe you would like to use?
Greetings from Holland,
Ed & Marieke
Owen Heaton says
Hello,
Happy holidays
My 16 year old grandson followed your detailed 3 day croissant recipe and the results were very very good. If you have a moment perhaps you could help with two questions.
1. When doing the final 110cm roll the dough got soft and W’s sticking to work area. Should we have envelope folded dough and refrigerated at that point.
2. It was challenging keeping the width to the desired size. Any suggestions.
Thank you very much for taking the time to provide such detailed instructions.
Tom “papa” gillett
Chef’s assistant
Owen Heaton
Chef
Weekend Bakers says
Hello Tom & Owen,
What a great comment to read. Glad you enjoyed your baking together and the results were already excellent. We love to help you getting an even better result next time.
1. We advice the following: Keep very lightly flouring the surface, turning the dough from time to time, lifting the dough, to avoid sticking. When you also notice the dough starts to resist, immediately fold and take it to the fridge for around 20 minutes, then continue.
2.This is both a matter of practice and applying even pressure. To help with this it is a good idea to both flip and turn the dough regularly. People have the tendency to press harder when rolling away than towards, so rotate the dough to get that even pressure.
Thank you also for your kind words and we wish you lots of happy baking moments together, also in the new year(s) to come!
Ed & Marieke
Weekend Bakery
Holland
PS: Lots of baking fun to be had with the croissant pastry with these recipes too:
www.weekendbakery.com/posts…x-raisins/
&
www.weekendbakery.com/posts…-genieten/
Bill says
I’ve been using your rye based starter for about 2 yrs now. I primarily make various versions of Chad Robertson Tartine bread, often sharing with friends and family. Anyway, your starter approach has been so perfect for me. I will never go back to the wheat flour starter. Thank you so much for sharing all your great work. On down days your site cheers me up even if I can’t bake myself at that moment. Warm regards and happy holidays!
Weekend Bakers says
Hello Bill,
Your kind words really warm our hearts on this cold December day.
Wishing you a lovely festive season with lots of baking and sharing with family and friends!
Greetings from the Low Countries,
Ed & Marieke
Mike says
Hello
Google flags your website as not secure
which means all email addresses can be collected by hackers
with the potential of email accounts hijacked
I have deleted my bookmarks to your site and will risk an email address to send this note
Please take action
Your website was interesting
Regards
Weekend Bakers says
Hello Mike,
Sorry for the late reply and thank you for bringen this up. We can tell you that all the pages of both our website and WKB web shop are now HTTPS-based and Fully Secure!
Hope you will be back of course…
Greetings,
Ed & Marieke
Weekend Bakery
NORMAN says
Bonjour,
Merci pour votre site, mon problème est que je ne suis pas très fort en anglais, but i hope some can help me.
Chaque que je fais mes croissants je me retrouve avec beaucoup de rognures et même si j’en met un peu dans la recette suivante j’ai toujours plus de rognure.
Ma question/
y a t il une recette bon marché ou je peux utiliser toutes les rognures pour faire un autre produit?
Merci
Weekend Bakers says
Allo Norman,
We cannot answer you in French, but maybe you can find some inspiration taking a look at this recipe: www.weekendbakery.com/posts…y-caramel/
Bonne pâtisserie!
Veronica says
Hello!! I’ve been in Germany and loved the bread they have. Do you have any german bread recipe?
Thanks
Weekend Bakers says
Hello Veronica,
We know some things about German baking and love a lot of their classics, but being Dutch, we are no experts on German baking. There are several really good baking blogs but in German. We are sure if you google ‘Best German baking blogs’ you will find a wealth of recipes to choose from.
Maybe this book is a good place to start too: www.bakefromscratch.com/class…isa-weiss/
Weekend Bakers says
Hello Veronica,
We know some things about German baking and love a lot of their classics, but being Dutch, we are no experts on German baking.
We do have this one for Kaiser Brotchen (but there are many ways and versions for excellent ‘Deutsche Brötchen’ to try):
www.weekendbakery.com/posts…ser-rolls/
There are also several really good baking blogs but mostly in German. We are sure if you google ‘Best German baking blogs’ you will find a wealth of recipes to choose from.
Maybe this book is a good place to start too: www.bakefromscratch.com/class…isa-weiss/
Anke Pepping says
Hallo!
Wat ben ik blij dat ik jullie site gevonden heb. Ik probeer sinds een aantal weken mijn eigen desem starter te maken en daarna een desembrood. De starter is inmiddels prima gelukt, maar het brood vergt nog wat oefening. Ik probeer het nu via jullie poolish en dan de pain naturel. Maar wat mij iedere keer opvalt is dat mijn deeg heel stijf is en niet zoals bv te zien is op jullie strech and folt video een beetje slapper. Wat doe ik niet goed? De poolish was vanmorgen om 9 uur dunner dan gisteravond, maar ik zag geen bubbeltjes of dat het iets gestegen was. Maar ik ben toch verder gegaan. Ik zit nu tussen de eerste en tweede folt sessie in, maar ik wilde het toch even vragen. Omdat het tot nu toe bij iedere poging zo is met het deeg, dat het dus stijf en een bol blijft.
Alvast hartelijk dank voor jullie reactie en input of tips.
Weekend Bakers says
Hello Anke,
Even voor osn om te weten: Hoe kneed je het deeg (mixer/ hand?) en welk meel / bloem gebruik je?
Marieke