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You are here: Home / Your Loaves!

Your Loaves!

23 Comments

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.

Click here to ‘Send Us Your Loaf’ pictures of breads, loaves, boules, batards, baguettes and rolls you baked!

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

Brigid-Sealy - Delicious Stollen
Huan Huan Wang - 7th trial to get a perfect 36 layer croissant!
Kurata Yoshifumi - My weekend bread
Silvia Knapen - San Francisco Sourdough
Lesley -  Sourdough bread with walnuts
Lesley -  Sourdough bread with walnuts
Charles -Tartine style bread
Lilian - Whole wheat levain bread
Geert Vermeersch - 80 % hydration baguette
Geert Vermeersch - Tartine-style zuurdesem
Geert Vermeersch - Volkoren zuurdesem
Jim Meyer -  sourdough mini-boules baked in shape of batards
Oxana - 80% Hydration Baguette. One of them was “sacrificed” while still hot.
Oxana - 80% Hydration Baguette. One of them was “sacrificed” while still hot.
Patricia - Tarwe Volkoren Zuurdesembrood
Patricia-V-Tarwe-volkoren-zuurdesem-02
Sarah - First ever croissants
Sarah - First ever croissants
Blerina - favourite recipe! - I made croissants following your instructions!
Vittoria - Croissants & offcuts
Vittoria - Croissants & offcuts
Paul - First time making croissants
Paul - First time making croissants
Paul - First time making croissants
Sarah -  Cider apple loaf and mini chocolate muffins
Sarah -  Cider apple loaf and mini chocolate muffins
Lilian - Loaves using Sourdough Mini Boules recipe
Lilian - Loaves using Sourdough Mini Boules recipe
Marijke - Een fantastische oven-spring , nadat ik het Pain Rustique 45 min bakte in een gietijzeren pan
Marijke - Een fantastische oven-spring , nadat ik het Pain Rustique 45 min bakte in een gietijzeren pan
Victor S - Tartine style bread recipe
Victor S - Tartine style bread recipe
Craig - Pain Naturel - Crumb looks ok to me!
Osman - A Miche loaf just out the oven
Martin - Sunday mornings bake -  Happy with this Sunday mornings bake with 20% PFF, 15% Spelt whole grain and 78% hydration!
Willm Hendriks - My first Pain Rustique from the Dutch Oven.
Andrea - Het geluid van vers zelfgebakken brood.. en een foto van het brood - Pain rustique
Willem -  Pain Naturel from a dutch oven
Quirina - Zuurdesem van een beginner!
Quirina - Zuurdesem van een beginner!
Bart - Brioche à tête (no knead version)
Bas - Pain Rustique met meergranen meel
Bas - Pain Rustique met meergranen meel
Manali - Fresh fluffy white buns straight from my oven!
Manali - Fresh fluffy white buns straight from my oven!
Manali - Fresh fluffy white buns straight from my oven!
Henriette - This morning I baked Wouter Groenveld’s loaves for the second time.
Roger - 80% hydration sourdough baguettes
Roger - 80% hydration sourdough baguettes
Paul - A nice big 10% wholegrain sourdough bread
Henriette -Dit is mijn enigszins vervormde resultaat van de broden gebakken volgens aanwijzingen van de gastauteur Wouter Groeneveld.
Henriette - Recipe guest posting Wouter Groeneveld
Leander - Wheat sourdough with Pain Rustique as a base
Elizabeth - Pain Naturel
Elizabeth - Pain Naturel
Willem - Pain Naturel that actually was a succes
Lilian - San Francisco sourdough
Michel - Ouwe jongens krentenbrood
Michel - Ouwe jongens krentenbrood
J-R - Eerste poging croissants!
J-R - Eerste poging croissants!
J-R - Eerste poging croissants!
Christa - mijn 1e  Pain Rustique, súper gelukt !!
Christa - mijn 1e  Pain Rustique, súper gelukt !!
Christa - mijn 1e  Pain Rustique, súper gelukt !!
J-R - Proud of my Pain Rustique
J-R - Proud of my Pain Rustique
J-R - Proud of my Pain Rustique
Dave - San Francisco style sourdough
Lilian -  Sourdough Mini Boules (though not so mini!)
Keith-Egan - Dutch oven bread
John Hagner - Croissants : I made croissants for the first time using your recipe during Social Isolation and it was great. I packaged them up and left them on friends' doorsteps all over town. Thanks for helping me brighten so many people's days.
John Hagner - Croissants : I made croissants for the first time using your recipe during Social Isolation and it was great. I packaged them up and left them on friends' doorsteps all over town. Thanks for helping me brighten so many people's days.
JJohn Hagner - Croissants : I made croissants for the first time using your recipe during Social Isolation and it was great. I packaged them up and left them on friends' doorsteps all over town. Thanks for helping me brighten so many people's days.
Marion - Pain rustique met tarwedesem in het voordeeg
Marion - Pain rustique met tarwedesem in het voordeeg
Marion - Pain rustique met tarwedesem in het voordeeg
Miriam - Zuurdesem brood
Miriam - Zuurdesem brood
Miriam - Zuurdesem brood
Dini - Semolina Sesame Bread made with half bread flour and half T55 flour
Katanahamon - Classic Franch Croissants - Since the recipe (Classic French Croissants, three day version) requires three days, and heating the oven, I like to double or triple the amount. This batch was a triple, using organic King Arthur all purpose flour, organic Straus Euro style 85% butterfat butter made in US, available at Whole Foods. Double egg wash, oven set on convection 405, reads 380. 18 minutes, I briefly look in, then set timer for two more minutes. Once cooled, freeze in batches of six to eight depending on size..they freeze excellently. Thaw in bag without opening so they rehydrate properly, they will be just as crisp as the moment you bagged them.
Katanahamon - Classic Franch Croissants
Katanahamon - Classic Franch Croissants
Motti - Home made bread
Motti - Home made bread
Motti - Home made bread
Nigel Bamfort - The 'other' baguette
Jeanette T Gates - Our Favorite Simple Sandwich Loaf -This is my 2nd attempt of “Our Favorite Simple Sandwich Loaf”. Perfecto! Made in 9 inch Pullman pan, 16.5 inches high.  7 yr old neighbor girl said “I ADORE it”. That’s good enough for me.
Jeanette T Gates - Our Favorite Simple Sandwich Loaf - This is my 2nd attempt of “Our Favorite Simple Sandwich Loaf”. Perfecto! Made in 9 inch Pullman pan, 16.5 inches high.  7 yr old neighbor girl said “I ADORE it”. That’s good enough for me.
Jeanette T Gates - Our Favorite Simple Sandwich Loaf - This is my 2nd attempt of “Our Favorite Simple Sandwich Loaf”. Perfecto! Made in 9 inch Pullman pan, 16.5 inches high.  7 yr old neighbor girl said “I ADORE it”. That’s good enough for me.
Mitchel Ely  - Pain rustique
Mitchel Ely  - Pain rustique
Tzila Barneis -The best croissants ever!
Tzila Barneis -The best croissants ever!
Bruce M Gifford - Brioche Feuilletee recipe by Jeffrey Hamelman
Bruce M Gifford - Brioche Feuilletee recipe by Jeffrey Hamelman
Bruce M Gifford - Brioche Feuilletee recipe by Jeffrey Hamelman
Jeanette-T-Gates -  24h Pizza Dough the WKB way
Jeanette-T-Gates -  24h Pizza Dough the WKB way
Lucienne-Old-friends-raisin-bread
Hans van Splunter - Sourdough pita
Hans van Splunter - Sourdough pita
Stefano Ferro -Soft burger buns inspired by fluffy white buns
Stefano Ferro -Soft burger buns inspired by fluffy white buns
Stefano Ferro -Soft burger buns inspired by fluffy white buns
Martijn -  Great for Croque Monsieur!!!! - Pain-Rustique
Jeanette-T-Gates- Pleasant Results - Semolina & Sesame Loaf
Jeanette-T-Gates- Pleasant Results - Semolina & Sesame Loaf
Sjoukje Bouma - Fluffy ‘overnight’ buns with pumpkin
Sjoukje Bouma - Fluffy ‘overnight’ buns with pumpkin
Sjoukje Bouma - Fluffy ‘overnight’ buns with pumpkin
Stefano - Panettone - The recipe is your "Panettone project" but I used only natural yeast
Stefano - Panettone - The recipe is your "Panettone project" but I used only natural yeast
Jeanette Gates - WKB starter in the making
Stefano - Panettone - The recipe is your "Panettone project" but I used only natural yeast
Paulo-Bianchi - Weekend Baking
Stefano Ferro - Sourdough pain naturel bread with flax and pumpkin seeds
Stefano Ferro - Sourdough pain naturel bread with flax and pumpkin seeds
Stefano Ferro - Sourdough pain naturel bread with flax and pumpkin seeds

Click here for more your loaves 4!

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Comments

  1. Katanahamon says

    February 13, 2020 at 21:03

    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..!

    Reply
    • Weekend Bakers says

      February 19, 2020 at 08:10

      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 !

      Reply
    • Mia says

      July 30, 2022 at 22:04

      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.

      Reply
  2. Teresa Teague says

    September 25, 2016 at 03:53

    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!

    Reply
    • Weekend Bakers says

      September 27, 2016 at 21:03

      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

      Reply
  3. Deborah Ward says

    January 13, 2016 at 02:19

    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.

    Reply
  4. Alex Hanna says

    November 9, 2015 at 18:16

    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.

    Reply
    • Weekend Bakers says

      November 15, 2015 at 11:03

      Thanks for the excellent feedback Alex. Creative baking, we like your solutions to get to a great result.

      Happy sourdough baking!

      Marieke & Ed

      Reply
  5. Demetris says

    February 13, 2015 at 19:46

    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…

    Reply
    • Weekend Bakers says

      February 17, 2015 at 17:26

      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!

      Reply
  6. SADANAND.G.DEVADIGA says

    February 16, 2014 at 14:14

    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

    Reply
    • Weekend Bakers says

      February 16, 2014 at 17:13

      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…

      Reply
  7. Alan says

    February 14, 2014 at 16:15

    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.

    Reply
    • Weekend Bakers says

      February 16, 2014 at 11:18

      Hi Alan,

      Thanks so much for your super sourdough comment.
      Keep up the wonderful baking.
      Lots of loaves!

      Ed & Marieke

      Reply
  8. Marianne Kovacs says

    January 31, 2014 at 17:48

    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

    Reply
    • Weekend Bakers says

      February 2, 2014 at 14:45

      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

      Reply
  9. Nicole says

    December 1, 2013 at 08:36

    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

    Reply
    • Weekend Bakers says

      December 5, 2013 at 18:47

      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

      Reply
  10. ardysez says

    August 17, 2013 at 09:14

    Beautiful… And YUM!

    Reply
    • Weekend Bakers says

      August 17, 2013 at 09:51

      We like the enthusiastic comments about the loaves almost better than the pictures!

      Reply
  11. Norma Celentano says

    January 16, 2013 at 14:33

    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!

    Reply
    • Weekend Bakers says

      January 16, 2013 at 17:46

      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

      Reply

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