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You are here: Home / WKB projects / Weekend Bakery Projects 2012

Weekend Bakery Projects 2012

4 Comments WKB projects

An overview in pictures to inspire and nurture the baking spirit

Highlights of our more memorable baking adventures for 2012 so. 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…
Lots more to bake, to learn, to share and enjoy in the new year. Hope you will join us again!

And after ‘mastering’ croissants and pain au chocolat we are now ready to move on to Danish pastry. Also thanks to the inspiration our baking friend Luke Martin of bakery Tilburg Sourdough is giving us!

Happy Baking!

Ed & Marieke

We made Bialys.
We got a lot closer to the perfect croissant.
In fact we cannot stop making them...
We made Southern Biscuits.
We made Southern Biscuits.
We made lots of crumble bars
We made lots of crumble bars - this one with with oats, pistachio, raspberry jam and white chocolate is very nice.
We played with all kinds of dough, like this 90% hydra version...
We made focaccia with ciabatta dough.
We made sure our baguettes got a good rest in their couches before baking.
We perfected our kaiser rolls recipe.
We also perfected our \'easy\' French baguette recipe.
We won a bronze medal at the Marmalade Awards, Yeeeeha!!
We openend our WKB webshop
We posted our recipe for twisted bread.
We thought out \'techniques\' to improve our mixers\' kneading
We made several batches of Kanelsnurrer and also these cinnamon buns with raisins
We made several batches of Kanelsnurrer and also these cinnamon buns with raisins inspired by Hairy Bikers visit to Lom Bakeriet in Norway.
We made several batches of Kanelsnurrer and also these cinnamon buns with raisins inspired by Hairy Bikers visit to Lom Bakeriet in Norway.
Also perfected my home made oreo cookie recipe to go with the \'home made\' cookie stamps we sell in our WKB webshop
At the moment busy with French country bread
At the moment busy with French country bread, love the result so far but a bit of tweaking and extra testing to get it just right.
We made our favorite quiche and posted the recipe.
We started with some items for sweet baking in our WKB webshop. This Imperial crown is my favorite cookie cutter.
Our Rofco stone oven still doing a wonderful job!
And of course we still bake pizza. Pear and aromatic  tallegio cheese mmm
We love cookies and now we also have the cookie stamp to show it. (also see our WKB Webshop)
We cannot stop making the mini boule...
Mini apple pies - love to bake them but cannot wait for the new apple harvest for some great apples
Tiger crust experiment
We are happy our WKB webshop is doing well.  Plus we are busy with adding more cool baking tools, all tried and tested in our own little bakery!
Having fun experimenting with no knead brioche...
No knead brioche
We did some flour testing
Developing recipe for our version of a sourdough pain naturel
We are also having fun with our \'miche\' type breads
Almost autumn so back to spicy speculaas baking
Some more bak pao making and trying to come up with the perfect bun to filling ratio...
Our other love: The Coffee and the beans resulted in a new espresso machine. It\'s the...
Our first angel food cake turned out fantastic...
Our first angel food cake turned out fantastic...
Autumn means apples...
We did a second flour test with flour from 5 different windmills
Mini Stollen - practicing with mini versions of our favorite stollen recipe
Experimenting with a new recipe for \'pain blonde\'
Developing new holiday season recipes: speculaas almond apple cake with...
Experimented with a French recipe for beer bread with a beer crust
Experimented with a French recipe for beer bread with a beer crust
Wonderful discovery: Rofco steam oven cleaning!
After croissants and pain au chocolat we are, inspired by our friend Luc Martin from Tilburg Sourdough, trying our hand at Danish
Panetonne molds can also be used for raisin bread
Making cranberry jam tarts with Italian Pasta Frolla
My first Kugelhopf - filled with cherries and raisins soaked in rum
My first Kugelhopf - filled with cherries and raisins soaked in rum
Meringues for Christmas dessert
Happy Baking everyone and ....

WKB projects

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Comments

  1. Wouter Groeneveld says

    July 24, 2012 at 14:59

    I regulary recheck the weekend bakery website because I think it’s one of the most beautifuly crafted devotions to artisan bread making: the pictures are amazing, the explanation is clear and the result is always successful.
    Thank you for raising my interest in sourdough baking! The Weekend Bakery is one of the main reasons I started my own site, and the rofco oven is on my tobuy list 🙂

    Reply
    • Weekend Bakers says

      July 24, 2012 at 21:49

      Hello Wouter,
      Well, this turns out to be a day full of compliments. We are very touched by them I have to say.
      I saw your website and hope you will reach your goal soon, because the Rofco oven really gave our baking a big boost and we hope and expect it will do the same for you. Keep on spreading your sourdough message!

      Ed & Marieke

      Reply
  2. Tony says

    July 24, 2012 at 11:39

    Some of the best bread I have baked have been as a result of your generousity in sharing your knowledge and experience. You are a shining example to all of us amateurs bakers as to what artisan baking is all about and long may it continue!

    Thank you for all your help and support.

    tony

    Reply
    • Weekend Bakers says

      July 24, 2012 at 12:53

      Thank you so very much Tony. It was already a sunny day but with your wonderful comment it cannot get any brighter.
      Hope we can inspire you some more in the future. Still lots of plans and baking ideas!

      Lots of loaf,

      Ed & Marieke

      Reply

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