Skip to primary navigation
Skip to main content
Skip to primary sidebar
Skip to footer

www.WeekendBakery.com

The place for the ambitious home baker

Home
Webshop
Recipes
Info
About us
Show Search

Search this website

You are here: Home / Your Loaves More 4 !

Your Loaves More 4 !

Jeanette-Gates - Simple s andwich loaf - Beauty is only skin deep

Jeanette-Gates - Simple s andwich loaf - Beauty is only skin deep

Jeanette-Gates - Simple s andwich loaf - Beauty is only skin deep

Sue Hawes - Pain Naturel and soft sourdough rolls

Sue Hawes - Pain Naturel and soft sourdough rolls

Jeanette Gates - Now My favorite whole wheat bread! Great with ham or jam.

Jeanette Gates - Now My favorite whole wheat bread! Great with ham or jam.

Jeanette Gates - Now My favorite whole wheat bread! Great with ham or jam.

Jeanette Gates - Addictive and Oh so simple!! - No knead: Muesli Whole Grain Spelt Loaves with Cherries & Pistachios. I’ve never made such a healthy, simple, tasty and time forgiven bread. Nice crunchy crust and soft interior.

Jeanette Gates - Addictive and Oh so simple!! - No knead: Muesli Whole Grain Spelt Loaves with Cherries & Pistachios. I’ve never made such a healthy, simple, tasty and time forgiven bread. Nice crunchy crust and soft interior.

Clarysse - Indian naan with garlic butter

Diana - sourdough pain naturel - round two

Diana - sourdough pain naturel - round two

Diana - sourdough pain naturel - round two

Stefano - Sourdough Pain naturel with flax and sunflower seeds

Stefano - Sourdough Pain naturel with flax and sunflower seeds

Stefano - Sourdough Pain naturel with flax and sunflower seeds

Diana - sourdough pain naturel - first attempt

Diana - sourdough pain naturel - first attempt

Brigid - Pain Rustique fresh from the oven

Stefano Ferro - Walnut Sourdough based on Sordough Pain Naturel

Stefano Ferro - Walnut Sourdough based on Sordough Pain Naturel

Stefano Ferro - Walnut Sourdough based on Sordough Pain Naturel

Hans van Splunter - Panettone

Hans van Splunter - whole wheat levain

Hans van Splunter - Sandwich 4 in 1

Hans van Splunter - Sandwich loaf and whole weat levain from this Koningsdag

Hans van Splunter - Sandwich loaf and whole weat levain from this Koningsdag

Bart - Sourdough Sugar loaf test

Dini - Raisin Buns / Krentenbollen

Dini - Raisin Buns / Krentenbollen

Bart - Test 1 Sugar loaf hybride version

Brigid - Sticky cinnamon buns

Roger Zander -Oaster Toaster Bread Spread based on San Francisco Sourdough

Mesje-veilig-opbergen - Recycle tip!

Jacquie Donovan - 2nd try at 80% hydration Baguette

Sjoukje Bouma - Kaneelbroodjes de luxe - Heerlijke broodjes! Had wel wat moeite met het strak oprollen van het deeg, maar de smaak was er niet minder om. De kaneel- banketbakkersroom is echt zalig, om je vingers bij af te likken ( wat ik ook echt heb gedaan! )

Stefano - Croissants and Pain au Chocolat - The recipe is your Classic French Croissants: I used French T55 flour and President beurre doux. The Chocolate is Swiss, Villars 70%. Hand made lamination.

Stefano - Croissants and Pain au Chocolat - The recipe is your Classic French Croissants: I used French T55 flour and President beurre doux. The Chocolate is Swiss, Villars 70%. Hand made lamination.

Stefano - Croissants and Pain au Chocolat - The recipe is your Classic French Croissants: I used French T55 flour and President beurre doux. The Chocolate is Swiss, Villars 70%. Hand made lamination.

Jan Neerhof - Sourdough mini boules

Jim Cox - Stefano from Italy's bread recipe!! Amazing!!

Jim Cox - Stefano from Italy's bread recipe!! Amazing!!

Ben Kooi - Pain rustique

BenKooi fluffy pumpkin buns01

Stefano Ferro - sourdough loaves made with Manitoba and 10% spelt in Dutch oven

Stefano Ferro - sourdough loaves made with Manitoba and 10% spelt in Dutch oven

Stefano Ferro - sourdough loaves made with Manitoba and 10% spelt in Dutch oven

Craig - 3 day croissants - I decided that prior to the new year, I want to get over my fear of pastry. I have to say that the recipe I found here was approachable and resulted in a good product!

Bas van Gestel - Fluitjes with spelt and croissants

Bas van Gestel - Fluitjes with spelt and croissants

Bas van Gestel - Fluitjes with spelt and croissants

Bas van Gestel - Four loaves based on the recipe of “our favourite whole wheat levain loaf”

Stefano Ferro - French Croissants

Stefano Ferro - French Croissants

Stefano Ferro - French Croissants

Stefano Ferro - Sourdough Pain Naturel

Stefano Ferro - Sourdough Pain Naturel

Stefano Ferro - Sourdough Pain Naturel

John Payne - Pain-Rustique type loaf

John Payne - Pain-Rustique type loaf - Crumb

Nigel Bamford - Croissants!

Nigel Bamford Croissants!

Nigel Bamford Croissants!

Stefano Ferro - French Croissants - I've been baking French croissants using your recipe since long time. I love the results every time.

Stefano Ferro - French Croissants - I've been baking French croissants using your recipe since long time. I love the results every time.

Stefano Ferro - French Croissants - I've been baking French croissants using your recipe since long time. I love the results every time.

Jim Bauman - Baguettes 80% Hydration - Full loaf

Jim Bauman - Baguettes 80% Hydration - Close up showing crumb

Harold Asikyan - Croissants your recipe

Harold Asikyan - Croissants your recipe

Harold Asikyan - Croissants your recipe

David Dixon - WKB SF sourdough recipe using casserole pot

Stefano Ferro - Sourdough bread

Stefano Ferro - Sourdough bread

Callix - Local grains to Flour to Pain au Levain

Callix - Local grains to Flour to Pain au Levain

Callix - Local grains to Flour to Pain au Levain

Joe Wisinski -Best Baguettes to date - After three years of experiments.....

Marilyn - Pain Naturel - I used one month old whole wheat sourdough starter. This is my first sourdough pain naturel bread.

Annelies - First time baking croissants

Bhavana - Whole wheat Dinner rolls using poolish method

Marlie: Zelf boter maken met WKB boterplankjes

Lesley Broadbent - Stefano's Sourdough Loaf with Walnuts

Stefano Ferro - Sourdough bread - spelt flour and "Tipo 2" flour

Stefano Ferro - Sourdough bread - spelt flour and "Tipo 2" flour

Nicoleta Badiu - Pain rustique with added seeds

Nicoleta Badiu - Pain rustique with added seeds

Nicoleta Badiu - Pain rustique with added seeds

Hilary - Your baguette recipe, made into loaves

Alexandra - Classic Croisants first time

Alexandra - Classic Croisants first time

Emily - croissants: First time making croissants using the WKB recipe and very happy with my first attempt!

Michaela Malsbenden- First receipe from your site.I made a egg salate with cellery and pinnapple to enjoy the pain naturel

Mark - Pain Rustique Variation

Melissa - My first croissants attempt

Ketaki - French Croissant - 3 Day method

Stefano Ferro - Sourdough bread, 10% spelt flour, 90% high protein flour, rye starter

Stefano Ferro - Sourdough bread, 10% spelt flour, 90% high protein flour, rye starter

Amihai Zivan - This morning Croissants

Amihai Zivan -This morning Croissants

Amihai Zivan -This morning Croissants

Dutch raisin buns....American made : ))))

Yossie - 75% hydration baguette

Jane Taylor - First pain naturel from first rye starter

Lisa Gorski - First time baking " Crusty White Loaf" Mid West Winter Time With Home Made Chilli.

Lisa Gorski - First time baking " Crusty White Loaf" Mid West Winter Time With Home Made Chilli.

Gengwai - I made a 55% wholewheat loaf with cranberries very loosely based on your "loaf with toasted walnuts figs and prune"

Gengwai - I made a 55% wholewheat loaf with cranberries very loosely based on your "loaf with toasted walnuts figs and prune"

Jacqueline Bitting - Pumpkin buns - The recipe used is Pumpkin buns with salted maple butter. After making these Pumpkin buns the first time I knew this recipe was a keeper. They come out great every time and are wonderful toasted also. A family favorite for sure!

Charles - Sourdough Pain Naturel

Stefano Ferro - Sourdough beer bread

Stefano Ferro - Sourdough beer bread

Stefano Ferro - Sourdough loaf with pumpkin and sunflower seeds

Stefano Ferro - Sourdough loaf with pumpkin and sunflower seeds

Stefano Ferro - Sourdough loaf with pumpkin and sunflower seeds

M. Penlucksana - My first Baguette Boules (BB Recipe)

M. Penlucksana - My first Baguette Boules (BB Recipe)

M. Penlucksana - My first Baguette Boules (BB Recipe)

Stefano Ferro - Sourdough bread 85% bread flour and 15% whole wheat flour. Rye starter.

Stefano Ferro - Sourdough bread 85% bread flour and 15% whole wheat flour. Rye starter.

Richard Davies - Pain Naturel 'slippers'

Stefano Ferro - Sourdough bread 60% whole wheat, 35% bread flour and 5% of hemp flour

Stefano Ferro - Sourdough bread 60% whole wheat, 35% bread flour and 5% of hemp flour

Piet Bootsma - (H)eerlijk desembrood - Pain Naturel

Liona -Panettone - Panettone recipe - this is my first time making and eating a panettone! I have always wanted to try one but have heard horrible comments about how artificial in taste and dry panettones can be. This recipe is perfect and I have to resist eating the whole thing by myself!

Liona -Panettone - Panettone recipe - this is my first time making and eating a panettone! I have always wanted to try one but have heard horrible comments about how artificial in taste and dry panettones can be. This recipe is perfect and I have to resist eating the whole thing by myself!

Nick Turner - Ficelles - I've now tried both baguette recipes a few times with varying success, but your Ficelle recipe is one I keep coming back too again and again. The timings work just great for for nice fresh loaves for dinner time, plus the four shaped loaves fit neatly on to the baking stone in my domestic oven. I usually just use 100% bread flour and they turn out vey baguette like with a beautifully crisp crust and light crumb. The batch in the picture however were made using an 100% Organic Stoneground Flour, I upped the hydration a bit too, lovely results which were demolished in minutes by family with cheese and wine!

Thuy Nguyen - My first croissants! Vietnam

Thuy Nguyen - My first croissants! Vietnam

Adam Warzecha - Pain rustique my way ;)

Lucienne - Chocolate chip cookies, the perfect recipe of the Weekendbakery.

Frederick - Sourdough boule, made from my first sourdough starter

Stefano Ferro - Sourdough bread with walnuts based on sourdough pain naturel

Stefano Ferro - Sourdough bread with walnuts based on sourdough pain naturel

Stefano Ferro - Sourdough bread with walnuts based on sourdough pain naturel

Stefano Ferro Sourdough bread (95% white high protein flour - 5% spelt flour), rye starter, cold proofing (16 hours)

Stefano Ferro Sourdough bread (95% white high protein flour - 5% spelt flour), rye starter, cold proofing (16 hours)

Stefano Ferro Sourdough bread (95% white high protein flour - 5% spelt flour), rye starter, cold proofing (16 hours)

Marije -Pain rustique

Stefano Ferro - Sourdough bread, 68% hydration, white bread flour (Manitoba) and rye starter.

Stefano Ferro - Sourdough bread, 68% hydration, white bread flour (Manitoba) and rye starter.

Tammy - Sourdough pain naturel

Tammy - Sourdough pain naturel

Tammy - Classic french croissants and bicolored version

Tammy - Classic french croissants and bicolored version

Tammy - Classic french croissants and bicolored version

Stefano Ferro Spelt sourdough bread

Stefano Ferro Spelt sourdough bread

Stefano Ferro Spelt sourdough bread: Crumb

Jos - haas en vlinder koekjes met jullie uitstekers

Jos - haasje met haakoor koekje aan kopje met jullie koekjes uitsteker

Annelies - Brioche

Stefano Ferro sourdough with rye starter - I baked this loaf using a rye starter (according to your recipe "Sourdough pain naturel"). I cooked it in a cast iron pot (such oven).

Stefano Ferro - Pain au chocolat/French Croissants

Stefano Ferro - Pain au chocolat/French Croissants

Jabber al Mazroui - croissants - Nailed it from first attempt.

Jabber al Mazroui - croissants - Nailed it from first attempt.

Jabber al Mazroui - croissants - Nailed it from first attempt.

Marika Tartine bread - My tartine bread No. 4 - The recipe I took from your site, it is a slightly modified version which I added the mother dough and then let the bread in the refrigerator for a full 42 hours

Marika Tartine bread - My tartine bread No. 4 - The recipe I took from your site, it is a slightly modified version which I added the mother dough and then let the bread in the refrigerator for a full 42 hours

Hanna - My first croissants according to your recipe - I found you by polish website www:gotujebolubi.pl. I red many receips but I decided to use yours. The video convinced my finally. That was 3 days excitment and very nice work. I followed the process exactly step by step also with measure :).The result suprised me very much!!!

Hanna - My first croissants according to your recipe - I found you by polish website www:gotujebolubi.pl. I red many receips but I decided to use yours. The video convinced my finally. That was 3 days excitment and very nice work. I followed the process exactly step by step also with measure :).The result suprised me very much!!!

Hanna - My first croissants according to your recipe - I found you by polish website www:gotujebolubi.pl. I red many receips but I decided to use yours. The video convinced my finally. That was 3 days excitment and very nice work. I followed the process exactly step by step also with measure :).The result suprised me very much!!!

Marika - Tartine bread - your recipe from your web

Marika - Tartine bread - your recipe from your web

Marika - Tartine bread - your recipe from your web

Elizabeth - Pain au Raisin - I used WKB croissant dough and pastry cream recipes and shaped as Pain Au Raisin for my family at Christmas. They were perfect! I froze them and they were delicious just thawed at room temperature.

Stefano Ferro - Sourdough bread I prepare my sourdough bread following your "Sourdough pain naturel" recipe. I cook it in a dutch oven, a cast iron pot. I keep the lid on during the first 20 minutes, to create the crust, then I complete the cooking without the lid.

Stefano Ferro - Sourdough bread I prepare my sourdough bread following your "Sourdough pain naturel" recipe. I cook it in a dutch oven, a cast iron pot. I keep the lid on during the first 20 minutes, to create the crust, then I complete the cooking without the lid.

Stefano Ferro - Sourdough bread I prepare my sourdough bread following your "Sourdough pain naturel" recipe. I cook it in a dutch oven, a cast iron pot. I keep the lid on during the first 20 minutes, to create the crust, then I complete the cooking without the lid.

Lee Shorter - Pain Rustique - I love your pain rustique recipe, it is so easy to follow and makes great sourdough loaves. My sourdough starter 'Monty' is made from rye flour, refreshed weekly and stored in the fridge. I have tried a number of the recipes on your website and they are excellent, next it's crossiants!

Lee Shorter - Pain Rustique - I love your pain rustique recipe, it is so easy to follow and makes great sourdough loaves. My sourdough starter 'Monty' is made from rye flour, refreshed weekly and stored in the fridge. I have tried a number of the recipes on your website and they are excellent, next it's crossiants!

Alistair - Weekend bakery 70% rye and raisins

Bruce G - Voila …Delicious & Beautiful. From a cold kitchen in Canada.

Xuan Le - Hokkaido milky Japanese bread with tangzong starter

Xuan Le - Hokkaido milky Japanese bread with tangzong starter

Matthijs - Loaves made out of 100% lidl flour

Matthijs - Loaves made out of 100% lidl flour

Lili -Cinnamon sticky buns

Lucienne - Kouign Amann

Lucienne - Kouign Amann

Mitch - love making sourdough, still get a thrill when ever i see the starter all bubbly

Mitch - love making sourdough, still get a thrill when ever i see the starter all bubbly

Lili - Pain Naturel

Lili - Pain Naturel

Lili - My version of the Tartine style sourdough with seeds

Lili - My version of the Tartine style sourdough with seeds

Lucienne - French sablés

Lucienne - French sablés

David W - 30% whole wheat levain loaf

David W - 30% whole wheat levain loaf

Mireille - Miche-de-pain-au-levain

Myriam - A heart for sourdoughbread 01

Andy P - Tartine style loaf

Andy P - Tartine style loaf

Andy P - Tartine style loaf

Sarah - Stencil Party

Sarah - Stencil Party

Nigel - Cinnamon buns

NickTurner - Tartine sourdough

NickTurner - 80% hydration baguettes

Myriam - Rustic sourdough bread

Myriam - Rustic sourdough bread

Myriam - Another pair of delicious homemade sourdough loaves

Myriam - Another pair of delicious homemade sourdough loaves

Mia - Cinnamon buns

Mia - Sourdough pita

Myriam - My first sourdough loaves!

Mia - Ficelle with sourdough - one with breadflour and one with whole wheat flour. Nice taste, nice crust.

Mia - Ficelle with sourdough - one with breadflour and one with whole wheat flour. Nice taste, nice crust.

Andy - Results from my efforts at a WKB Croissant

Andy - Results from my efforts at a WKB Croissant

Andy - Results from my efforts at a WKB Croissant

Henriette - Ficelles zuurdesem

Trish - San Francisco Sourdough: 4 day SF...love it

Trish - Tartine Style bread

Trish - Tartine Style bread

Trish - Tartine Style bread

Trish - San Francisco Sourdough

Trish - San Francisco Sourdough

SarahNicoll - scrumptious buttery brioche!

SarahNicoll - scrumptious buttery brioche!

Nigel Bamford - 3-stage Rye with Raisins

Nigel Bamford - 3-stage Rye with Raisins

Hanaas kitchen - Veggie Danish as a faux-braid bread, filled with homemade basil-pesto (nut-free), green olives and Italian cheese.

Hanaas kitchen - Veggie Danish as a faux-braid bread, filled with homemade basil-pesto (nut-free), green olives and Italian cheese.

Hanaas kitchen - Veggie Danish as a faux-braid bread, filled with homemade basil-pesto (nut-free), green olives and Italian cheese.

Sarah - Sanfran Sourdough & Pain Natural

Sarah - Sanfran Sourdough & Pain Natural

Lucienne - Panettone bij het ontbijt!

Lucienne - Panettone bij het ontbijt!

Click here for more your loaves 3 !

Primary Sidebar

Search

Search this website

Categories

Best bread recipes
Bread baking tips
Bread movies
Highlight
Nederlandse recepten & tips
Seasonal Suggestions
Sweet baking
WKB projects

Info

About Us
Article Index
Baking Conversion Tools
Baking Glossary
Bread Scoring with the Lame / Brood insnijden met de Lame
Contact Us
Send Us Your Loaf
Why Home Baking
Your loaves 22
Your Loaves More 1 !
Your Loaves More 2 !
Your Loaves More 3 !
Your Loaves More 4 !
Your Loaves!

Seasonal Suggestions

Ficelle with sourdough

Super chocolate mini muffins

The Panettone Project

Christmas star cookies

Holiday baking: Stollen bollen!

Holiday baking: Cranberry rondo’s

Almond and Cranberry filled Speculaas Pies

Our ‘Perfect Christmas’ Stollen

Footer

Recent Articles

Taking a break…but not from baking!
Old friends raisin bread – A new favorite!
Pumpkin buns with salted maple butter
Favorite flatbreads: The Turkish lahmacun – our style
Guest posting: Wouter Groeneveld – Save the sourdough
Buns with spelt & oat poolish
Guest posting: Wouter Groeneveld – Red Zuurdesem
Stefano shares: Baking in Italy during times of lock down
10 year Weekend Bakery: Our 10 best loved recipes!
Video: Baking pizza in our outdoor oven – short clips to inspire you

Tags

apples boule Bread bread baking tips bread oven bread tips brioche butter buttermilk cakes cheese chocolate christmas cinnamon Coffee Cookies cranberries Croissants Dutch flatbread Holiday baking honey hybrid method Laminated dough muesli muffins no knead pain rustique Patisserie pies & tarts pizza poolish preferment rofco bread oven rye rye bread scones sourdough spelt stretch&fold vanilla Viennoiserie walnuts whole wheat yeast

WKB on Social Media

Favorites

De Zandhaas – Our local flour mill
Real Bread Campaign
The Fresh Loaf
The Perfect Loaf

All photos and text Copyright 2005-2020 by weekendbakery.com