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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!

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