• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

  • Home
  • Webshop
    • Rijsmandjes
    • Brood bakken
      • Mixen & Mengen
      • Snijden, rollen, schrapen
      • Rijzen & Bakken
    • Broodbak sets
    • Uitstekers
      • Uitsteker sets
      • Speciale XL uitstekers
      • Dieren
      • Bloemen en planten
      • Transport
      • Vormen
      • Lente & zomer
      • Kerst & Feest
      • Halloween
      • Overig
    • Zoet bakken
      • Baking Love
      • Bakgereedschap
      • Papieren bakvormen
      • Bakvormen
      • Speculaasvormen en koekstempels
      • In de keuken
      • Serveren
      • Houten lepels, spatels, schepjes…
  • Recipes
    • Best bread recipes
    • Sweet baking
    • Nederlandse recepten
    • Bread baking tips
    • Bread movies
    • WKB projects
    • Article index
  • Info
    • Contact Us
    • Baking Conversion Tools
    • Why Home Baking
    • Baking Glossary
    • Article Index
    • Bread Scoring with the Lame / Brood insnijden met de Lame
    • Send Us Your Loaf
    • Your Loaves!
  • About us
  • Show Search
Hide Search
You are here: Home / WKB projects / You Guessed It…More Bread

You Guessed It…More Bread

5 Comments WKB projects Bread, loaf, pizza, scones

As new buns and cakes are in the making, we wanted to show you a few baking exercises we worked on yesterday. Great result with making a whole wheat loaf, which tasted so much better then the average blugghhh tasting factory bread with elastic ‘crust’. Also made scones and this eventful Saturday ended with pizza, made in our trusty Alfredo Bestron pizza ‘oven’. Our amazement knows no end, staring at the wonderful results you can get from a product that looks like a ‘tel sell’ item and costs less then 60 Euro. Simple and effective, it keeps us satisfied until one day we find the right spot to build a real brick oven (dream on). Another thing which really makes me happy is fresh flour. Yesterday morning we went to the Zandhaas mill in Santpoort and, with our new big Rofco oven on the brink of arrival, we boldly got 25 kilo’s of organic wheat flour (see picture)! Fresh flour has more spring in it’s step and the taste of it is not bland, but plantlike. So, on with the kneading and baking. Brace yourselfs for more bread…

It feels very grown up to buy 25 kilo of flour at ones

Look what Alfredo did!

Marieke made fresh scones, hand shaped for a more ‘rustic’ effect

WKB projects Bread, loaf, pizza, scones

Reader Interactions

Share Your Comments & Feedback Cancel reply

Your email address will not be published. Required fields are marked *

Please read our comment policy below before submitting your comment:

  • Only comment or ask a question about a recipe as shown on our website
  • We love to help you, but unfortunately we cannot answer every question personally

Comments

  1. Marieke says

    May 27, 2009 at 17:03

    Hoi Richard,

    Dank voor je compliment! Wat hebben we leuk ‘ouderwets’ bij gepraat gisteren. Ik heb Alfred natuurlijk meteen verteld van onze ontmoeting en nog herinneringen opgehaald. In de drukte rond de verhuizing komen we elkaar vast nog wel tegen de komende maanden.

    Groet!

    Marieke

    Reply
  2. Richard says

    May 27, 2009 at 12:27

    Hey Marieke,

    Als je iets doet doe het dan met passie.
    Op jullie schitterende website doen jullie niet anders, geweldig!
    Ik zie je binnenkort wel een keer in Wijchen

    groet!

    Richard

    Reply
  3. Marieke says

    May 20, 2009 at 17:04

    Thank you so much Sophie. I find making pizza dough one of the most ‘fun’ doughs to make. Yet I do not master the art of flinging it around like a true Italian pizza baker.

    Reply
  4. Sophie says

    May 19, 2009 at 10:21

    I think the pizza & the scones look so tasty! even the bread is a winner in my book!

    Reply

Primary Sidebar

Categories

  • Best bread recipes
  • Bread baking tips
  • Bread movies
  • Highlights
  • Holiday Baking
  • Nederlandse recepten & tips
  • Popular Recipes
  • Seasonal Favorites
  • Sweet baking
  • Uncategorized
  • WKB projects

Info

  • About Us
  • Article Index
  • Baking Conversion Tools
  • Baking Glossary
  • Bread Scoring with the Lame / Brood insnijden met de Lame
  • Contact Us
  • Send Us Your Loaf
  • Why Home Baking
  • Your loaves ’24 -’25
  • Your Loaves More 1 !
  • Your Loaves More 2 !
  • Your Loaves More 3 !
  • Your Loaves More 4 !
  • Your Loaves!

Seasonal Favorites

Ficelle with sourdough

Kouign-amann: Breton pastry with a hint of salty caramel!

Our version of Tartine style bread

Favorite flatbreads: Sourdough pita

San Francisco style sourdough bread

3 stage 70% Rye Bread with Raisins

Footer

Recent Articles

  • Our Sourdough Pizza Recipe
  • Wonderful Walnut Caramel Pie – The 2.0 Version
  • Fantastische Walnoten Karameltaart: Versie 2.0
  • Ons Zuurdesem Pizza Recept: Veel Smaak en Perfecte Bite!
  • Handy sourdough tips
  • Easter Raisin Buns with Pistachio filling
  • Making Pistache Paste
  • Het Panettone Project
  • The Joy of Baking – And how to find it!
  • Bakkersdozijn: Onze 12 plus 1 beste broodbak-tips!

Tags

almonds apples banneton boule Bread bread baking tips brioche butter cakes cheese chocolate christmas cinnamon Coffee Cookies couche cranberries crusty bread Dutch flatbread focaccia Holiday baking honey hybrid method Laminated dough lemon muesli muffins no knead pain rustique Patisserie pie pies & tarts pizza poolish preferment rye rye bread scones sourdough stretch&fold vanilla Viennoiserie walnuts yeast

Follow us on Social Media

  • Bluesky
  • Instagram
  • Pinterest
  • YouTube

Favorites

  • De Zandhaas – Our local flour mill
  • The Fresh Loaf
  • The Perfect Loaf

All photos and text Copyright 2005-2025 by weekendbakery.com