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.
Till recently 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, Hong Kong, France and California.
For now, send us your loaves!
Happy Baking,
Ed & Marieke
Love your site. Can you show how to make a Ciabatta,with the recipe too. Thanking you
Hello Patricia,
Thank you so much!
It is definitely on our to do list. For now may we point you to this recipe: www.weekendbakery.com/posts...-focaccia/ In it you will find a link to a ciabatta recipe that is also really worth a try.
Wow a bread site that uses fresh yeast!
Please could you tell me if I could use the Crusty white loaf recipe in a loaf tin as there are no recipes for bread in loaf tins white or wholemeal,would you be willing to put a recipe or two on your Fantasic website.
Many thanks Ann
Hi Ann,
Thank you very much for your nice comment. Yes, it is no problem at all to use a tin for this recipe and shape it into a loaf. You could very well make many loaves in a tin, from many different recipes, it even has better support this way, so that can be seen as an advantage. Just always make sure your tin is very well coated (we use a pan coating spray that evenly coats the tins), but I am probably telling you something you already know 🙂
Happy baking in a tin!
Marieke
Last week you had a recipe for buns on this site. I cannot find it now is there a possibility to post it again? Could I use the recipe for steamed buns (Bakpao)?
Hi Helga,
For buns we recommend this recipe: www.weekendbakery.com/posts...atic-malt/
or this version with a preferment to add extra taste: www.weekendbakery.com/posts/white-buns/
If you want to try a sourdough bun recipe you can also try these no knead buns (you can also make a version with bread flour and less whole wheat to make them lighter): www.weekendbakery.com/posts...ugh-rolls/
Happy baking!
Marieke
You can search with the ‘looking glass’ icon in the menu bar; www.weekendbakery.com/posts...s-project/
Thanks Karl for pointing it out. We will change it of course!
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 🙂