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Weekend Bakery

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You are here: Home / Your loaves ’24 -’25

Your loaves ’24 -’25

Below are pictures of recent bakes from lots of baker friends around the world.
Baking bread and breaking bread together unites us in the most positive way!

We love to showcase bakes by other bakers who made our bread and pastry recipes.
If you want to share your baking result please upload your pictures here and we will make sure your wonderful results will be shared. You can also share more info about your bake with the pictures.

Barbara-Close-Naan
Piet Bootsma - Desem miniboules
Roberto - Weekend Bakery fruit & nuts loaf with spicy rum
Jeanne Cullen - The BB Loaf -  BB results!
Jeanne Cullen - The BB Loaf -  BB results!
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

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  • Your Loaves More 1 !
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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

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