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.

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

You can search with the ‘looking glass’ icon in the menu bar; www.weekendbakery.com/posts...s-project/

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

Marieke

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 🙂

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