We love to see your loaves, croissants, baguettes and cakes and cookies based on our recipes. Keep them coming!
Dear baking friends,
This is a showcase of pictures of your loaves and other excellent bakes based on our WKB recipes. We love to see your baking results, so please send us your tasty pictures! The only thing we ask is the bakes should be based on our Weekend Bakery recipes. Pictures of your sweet baking projects are also very welcome. You can add information with your pictures and of course we can also add a link to your blog or website if you like.
Your loaves are also showcased on our Pinterest board!
And thank you fellow bakers for sending us your wonderful results! Each month we send a baking tool to one of the contributors for their inspirational, original or beautiful version of one of our recipes.
Hope to hear from you too,
Ed & Marieke
Gallery of loaves and sweet bakes You made
Click on pictures to enlarge the images and read the comments and recipe info added by the bakers
2020
Katanahamon says
I should have been more clear in the comments about my pics you so kindly published! I said “same author as your classic croissant recipe,” (Jeffrey Hamelman) But this one was his brioche feuilletee, a rich egg and butter dough you then laminate with yet more butter, roll into thirds for each loaf, stuff with in this case homemade roasted almond paste, braid, then rise and bake. Brush with warm apricot preserves, it’s really a lovely taste and texture. There is so much egg there is very little water in the recipe, but I did substitute milk for the water, because, why not. I used a mix of both organic King Arthur bread 80% and organic all purpose 20%, and Straus organic 85% butterfat euro style butter in the dough and for lamination. The bread is like..flaky outside like a croissant, soft, tender, layered on the inside, and it stays soft as long as you can resist eating it, several days. I think filling with apricot would be great too..or cinnamon and marinated raisins in a liqueur and pecans for a coffee cake type flavor…endless variations.. The recipe made so much dough I used less effort at the end and just stuffed the rolled out dough with the remaining almond filling and rolled up log style instead of braiding, it turned out equally well, although the braid does look lovely. It’s really hard not to love doughs rich in eggs and butter, their silky smoothness, their smells on rising, how forgiving they are..!
Weekend Bakers says
Thanks again for adding all this information and your added suggestions. What’s not to love, it’s already a feast for the senses to work with this dough let alone being able to eat it !
Mia says
Hi KatanaHamon,
I’ve been following your comments under the croissant recipe and it was very helpful. I did all you said (avoid underproofing, pressing the layers too hard while rolling) but I still ended up with a dense crumb croissant. I’m trying it again and I would love more advice from you.
Teresa Teague says
I want to let you know that last year in October I made your sour dough starter. It is now one year later and I have kept this wonderful starter alive by feeding it every 1 to 2 weeks. It’s fermented fruitiness has a wonderful aroma and with Fall in the air, I’m just about ready to start baking bread again.
Can’t wait. Thanks again!
Weekend Bakers says
Hi Teresa,
Thank you so much for your lovely comment, it brings a smile to our faces!
Wishing you a happy sourdough baking Fall and lots of loaves,
Ed & Marieke
Deborah Ward says
I just wish to say thank you so much. I love your website and the fabulous recipes. You take so much time and trouble to describe each step and why you do things in a certain way. This makes it come alive for me. Because of you, I am making my best bread ever! I think I have caught your passion for baking. So far I am working on baguettes and sourdough. My husband and I are so happy! Thank you for your generosity.
Alex Hanna says
I followed the advice for the pain natural and was rewarded by a loaf with something approaching the correct shape and dimensions. Particularly useful was the controlled addition of water as opposed to flour and keeping an eye on dough temp during proving. I had to place it near a hot water boiler to sustain a suitable temp. This did require that I turned on the central heating however it was a price worth paying.
Weekend Bakers says
Thanks for the excellent feedback Alex. Creative baking, we like your solutions to get to a great result.
Happy sourdough baking!
Marieke & Ed
Demetris says
Hello my friend ,
I face a peculiar problem the last days ,i bake pides(peynirli we call them)but only one side of the dough has brown color(after baking) ,i cant understand it ,it drives me crazy…
Weekend Bakers says
Hello Demetris, sorry to hear about your oven. I see a ‘Coven oven’ is an oven with a big fan. Does it always color on the same side? If it is, it is probably your oven. Perhaps the fan is not working good. In our small fan oven, the right backside is hotter than the left frontside. In our big fan oven (Euromax) we do not have this problem, this oven has 2 big fans and works evenly. Sorry but we can not help you with this problem. Greetings!
SADANAND.G.DEVADIGA says
Fantastic photo’s with varient of bread, It is mention Click on pics to enlarge image and read comments / recipe info added by bake.
Non of a pic can see the recipe.
If you can help, please guide me.
Regards,
Sadanand
Weekend Bakers says
Hello Sadanand,
When you click on a picture you see the extra information and comments the baker has added to the picture. Sometimes this is just a few words and sometimes people add a list of ingredients or a summary recipe. So, it is not the case that every picture also has a recipe, if this is what you meant…
Alan says
I have been making bread for a number of years now, but it was only last year that I decided to try making sourdough bread, and it was only a few weeks ago that I found your website by pure chance, and I’m now making the best bread that I ever have as a result. A big thanks to both of you for putting your website together because it’s finally helped me nail sourdough.
Weekend Bakers says
Hi Alan,
Thanks so much for your super sourdough comment.
Keep up the wonderful baking.
Lots of loaves!
Ed & Marieke
Marianne Kovacs says
I noticed a variety of loaves with large loose crumb, which it sounds like you are supposed to be aiming for, and a few with a tighter crumb. I want a tighter crumb with not so many air holes. (Don’t want my sandwich toppings leaking through 🙂
Can anyone tell me how to achieve this? Do you increase the amount of flour? by how much?
Any advice would be appreciated. (Beautiful pictures. Good work people!) – Marianne
Weekend Bakers says
Hello Marianne,
Yes, that is true, most people see the holes as the ultimate goal. But it is not that hard to get a tighter crumb. Just knead for a few extra minutes: Rule of thumb; longer mixing gives a tight and more regular crumb structure, shorter mixing (with help of stretch and folds) give a more irregular open crumb structure. Plus after proofing be sure to knock the air out of the dough instead of handling it carefully to make sure the air stays in. And lastly wetter doughs (> 64%) also give a more open irregular structure in comparison to dryer doughs, so you can play with that too.
Thanks for your kind words too and lots of tight crumb loaves to you!
Marieke & Ed
Nicole says
Hello
I make all the time a South African wheat seeded bread high hidratation. Occasionally I get a very big hole at the middle of the loaf toward the top. I wonder if you can help.
1kg blended malted wheat flakes rye malted barley mix
350g strong white
400g mixed seed
50 sugar
50 honey
25 mollases
30 Salt
20 yeast fast action
60 oil
1.2 l water
Mix with spoon let rest to double.
Put in tins 3/4 full. Prove and bake.
Also it take a very long time to cook over one hour and it is still a bit moist but very very nice well toasted. It is our favourite daily toast. The inside temperature is ok.
Thankyou for your very good and trusted website. I use it all the time for croissant sourdough baguette.and starter.
Nicole
Weekend Bakers says
Hello Nicole,
We do not have any experience with this type of loaf I must say. Looking at the list of ingredients and the process I would guess the result would be a bit cake-like. There seems to be no kneading and it could be that the yeast produce gasses that try to escape along one route through the other ingredients (the easiest way out), creating a bubble that stays there during proofing and baking because there is no more handling or (pre) shaping of the dough.
Looking at the list of ingredients and the total amount one hour baking time is actually not that long. It could be that this loaf needs a bit more time in the oven.
Good luck with it,
Marieke
ardysez says
Beautiful… And YUM!
Weekend Bakers says
We like the enthusiastic comments about the loaves almost better than the pictures!
Norma Celentano says
I just discovered your website and I’m really enjoying it. I’ve been wanting to bake for years but have always failed. I even had trouble with a boxed cake mix! I got a new oven this year and took another stab at it. I’m actually getting pretty good. WeekenBakery.com is a great asset to my baker’s training….it’s quite inspiring. Thanks!
Weekend Bakers says
Hello Norma,
Thanks for dropping a line and letting us know you enjoy baking, making such progress and we can be of some assistance along the way 🙂
Hope to inspire you some more this new baking year!
Lots of loaves,
Ed & Marieke