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You are here: Home / WKB projects / 2013: A Baking Year in Pictures

2013: A Baking Year in Pictures

4 Comments WKB projects

Blessed are those who bake…for they get to share!

Last year we focused on croissants and baguettes, this year it was a balanced combination of sourdough and sweetness. Here are some pictures we were able to shoot, in between stretching and folding, whisking and filling.

There is always the feeling that there is so much more out there, waiting to be baked. We have a brand new year in front of us, to try, test and taste, to knead and bake, to inspire and to be inspired.

We are very grateful for everything. All the visitors that flock to our website, all the baking friends we make on a daily basis, all the baking questions and answers, received and given.

Happy baking to you!

Proud of new products in our webshop like these beautifull handmade cherry, walnut and maple rolling pins
December equals speculaas
Discovered the lovely financiers thanks to Roger of the Dutch bake off competition
It's beginning to look a lot like Christmas..also in our shop with things like these 'Nutcracker' baking cups
Cranberries at Christmas yes of course! Cranberry rondo's, cranberry scones, cranberry biscotti, cranberrie...

December: Happy Holidays, happy baking days! Next to the traditional stollen and speculaas, there is always room for pastries with the ‘invented for Christmas’ cranberries…

Our new (second hand, thank you Menno!) grain mill: it is soooo cute
Gingerbread in cake molds, including the lovely owl and of course a heart
The sugar needs some sour, that is why we pickled some onions in balsamic vinegar...
Made lots of things with apple, apple pie, apple cake, apple custard cake, apple crumb cake, apple, rondo's, apple turnovers, apple...
Pink fondant cakes with orange frangipane mmm

November: Home milling, new to us, baking with apples, a classic favorite. Plus some sour to balance the sweetness of things like pink fondant cakes…

Cookie cutter ornaments - my personal favorite is the ginkgo biloba leaf - we have two trees in our own garden
Hamburger ala Heston Blumenthal - it works - the most tasty burger ever, effortless eating plus home made pickles and bbq sauce
Another new favorite: The Afgan snowshoe naan or flatbread
New roling pins - the most beautifull cherry, walnut and maple - we fell in love with these pins
IJzerkoekjes - meten is weten / Iron plate cookies measuring the temp of the iron plate

October: Falling leaves, burger happiness, rolling pin love and wonderful flatbread flavors

Ready for scoring: Pain rustiques with whole spelt flour
Our very chocolaty version of the oreo cookie
Sometimes somebody else bakes something for us...
We made bak pao with different fillings, we also used bobotie and Surinam pom, all delicious!
We made other people happy with our fresh loaves too

September: Sweet and savoury, oreo cookies, steamed buns with fillings from South Africa to Surinam and lots of bread of course,

A new favorite: Pizza with spicy sausage meat
The petit banneton with linen is performing well
Perky result, happy boules
Brioche burger buns
Moink balls, another favorite, family cannot get enough

August: New versions of old favorites, new hobbies (BBQ low and slow, hot and fast) resulting in things like moink balls…

Hello rondo!
Rondo filled with home made almond paste
This is going to be a very cherry clafoutis. We picked the ripe cherries ourselves
Paper baking cups tested in oven and freezer
Crusty white loaf

July: Falling in love with the rondo’s, summer fruit bounty for bakes and jam, colorful product testing, pain blonde…

Kersenvlaaitjes - small cherry pies
Testing different flours - Manitoba was one of them
Baking rings -Think it was our product of the year
Wonder how many bread bakers also make their own pasta?
Last year it was all about the baguettes - We still bake them of course

June: Making smaller versions of the cherry pie, testing different flours, discovering the baking rings, baguettes still a firm favorite

Madeleines - the petit cake with a hump
No knead brioche: Whisking eggs and flour with our trusty Danish dough whisk
Croissants, labour intensive with all the layers and laminating but worth it
These little balls of dough are ready to be transformed into wonderful steamed bak pao
The ciabatta foccacia: baking and eating it both make us very happy

May: Weekend Boulangerie: delicious brioche, croissants, madeleines…(plus a bit of Indonesia and Italy)

Giant 'tompoes' or vanilla slice for first King's Day
Little men and women came to visit the WKB shop
Scoring, scoring, scoring
Oven tips that proofed to be very helpful
Crunchy sourdough bread salad, great for stale leftover bread

April: Celebrate first Kings Day with giant orange vanilla slice, compensate calories with healthy sourdough bread salad, found out (outside) oven cleaning can be simple …

Moved to bigger and lighter baking space
First hot cross bun try - needs some more work
Our convection oven knows what to do with choux pastry , profiterole and eclairs
Testing paper baking molds - this is a cake with limoncello and pine nuts
More testing - paper tulip cups doing well and this bulb field is getting us in the mood for spring

March: New space: More room for baking! Spring baking, test baking, Easter baking…all good!

Cinnamon knots - Fun to figure out the knotting technique
Mini boule versions of the Baguette boule recipe
Making big pool of poolish in our dough container
Dutch favorite ' boterkoek' - a pie with...you guessed it, lots of butter!
Couldn't resist the pressi - thought it would be great when going on holiday or camping...and it is but we didn't go much..too busy baking!

February: Cinnamon knots, mini baguette boules and lots of tartine sourdough, our new favorite! Plus could not help but buy cool coffee tool (my precious uhh I mean pressi!)…

Hand on dough for the wonderful Tartine bread recipe
12 Tartines ready for baking - first add steam!
Cherry pie - perfecting the 'Limburgse vlaai'
Sourdough pita - it's a versatile and firm favorite flatbread
Our new bakery scale

January: A great start with new techniques like handling dough for 12 loaves in a box, new recipes and new scales!

WKB projects

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Comments

  1. Andre says

    December 18, 2013 at 21:47

    Wat ziet jullie jaar er heerlijk uit. Ik zie dat jullie ook bak pao hebben gemaakt, kan ik dat recept ergens vinden op jullie site?
    Groet,
    Andre

    Reply
    • Weekend Bakers says

      December 22, 2013 at 13:54

      Dankjewel Andre!
      Het recept voor de bak pao staat ‘in de grondverf’ en zal in het nieuwe jaar ook op de website verschijnen.

      Een heel fijne kerst en een fantastisch 2014!

      Ed en Marieke

      Reply
  2. Joost den Ouden says

    December 16, 2013 at 10:54

    Wat een prachtig jaar zeg, bewondering voor jullie prachtige producten en materialen. Hobbyniveau al mijlenver voorbij!

    Grt Joost

    Reply
    • Weekend Bakers says

      December 18, 2013 at 18:25

      Heel veel dank voor je prachtige compliment Joost!

      En een mooie kerst en fantastisch 2014 met nog veel meer mooie broden!

      Ed en Marieke

      Reply

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