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Your loaves 22 / 23

Piet Bootsma - Desem miniboules

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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