La Miche - this one is 1.6 kg and made with dark rye, whole wheat and French T65. Such fun to see how they turn out.
This one baked this morning in the Rofco oven on stone. Bake it slightly on the dark side, which gives it a wonderful flavor.
Our recipe: www.weekendbakery.com/posts/making...
Sticky cinnamon buns with a double filling of smooth crème pâtissière and a hint of cardamom. Now contemplating an Easter variation...🐣
Variation on the sourdough miche with rye and whole wheat. Made 2 loaves - 'upside down' in proofing baskets and no scoring - Both baked in the Dutch oven - Such fun to see what is revealed when lifting the lid 😀
Sunday morning miche - 1.5 kilograms of dough with whole wheat and whole rye - upside down in proofing basket and no scoring - baked in small Rofco B20 bread oven
Weekend sourdough baking happiness 🌞
#weekendbakery #sourdoughbaking
Two smaller boules using our favorite WKB no knead recipe:
www.weekendbakery.com/posts/our-we...
fluffy buns in a heart shape
Showing the 🧡for bread with the fluffiest of buns
#weekendbakery #bunbaking
Turmeric Sourdough - overnight in the fridge, baked early next morning
Enjoy your Weekend Baking 💛
#sourdoughbaking #weekendbakery
baguette in the shape of a dragon's tail
open crumb structure of the baguette in the shape of a dragon's tail
Playing with baguette dough to make different shapes, like 'pain d'epi' and a 'dragonstail'.
Used our 'easier' baguette recipe for this.
www.weekendbakery.com/posts/our-ea...
#weekendbakery #baguettebaking
Two lovely small sourdough loaves (around 450 g each) made with Manitoba and some whole rye flour. Used our fav WKB Sourdough recipe, divided dough in two before shaping:
www.weekendbakery.com/posts/our-we...
#sourdoughbaking #weekendbakery
Excellent winter walk then on to baking weather!
Lucky to have a bit of beautiful winter in Holland. 🧡
#weekendbakery
Collage of different bakes of 2025, sourdough bread, pumpkin shaped loaf, pizza, babka, raisin bread in Dutch oven, crumb up close and panettone dough stretched really thin
2025: A Wonderful Baking Year 💛
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
Babka bit too big for the baking tin - but so delicious 🧡
#weekendbakery #babka
Raisin bread made with raisins, cranberries, oil, honey and speculaas spices
Made with great ingredients like organic cranberries and raisins, date syrup, vegetable oil and seasonal (speculaas) spices ⭐Our old friends raisin bread - The sourdough version.
50/50 organic Whole wheat / bread flour no knead sourdough. It is a bit 'heavier' yet light to eat. Complex taste and so very far away from the awful generic store bought whole wheat loaves..
Dutch rondo pastry filled with creme pat and almond paste and topped with fresh cranberries. Weekend Bakery logo in powdered sugar
Cranberry Rondo's
The combination of almond paste and creme pat for the filling is divine!
Let the December baking begin 🤩
Recipe:
www.weekendbakery.com/posts/holida...
#weekendbakery #holidaybaking
picture of 70% rye sourdough with sultana raisins showing the dough before shaping
A bit like working with airy clay - 70% organic whole rye sourdough with sultana raisins
#weekendbakery #ryesourdoughbread
Wij hebben een kleine red love boom in onze tuin. Heeft ook de meest prachtige bloesem 💗
Sourdough round loaf with a heart shape carved into the crust
Weekend Bakery - Sunday morning sourdough 🌞
www.weekendbakery.com/posts/our-we...
Sourdough with 20% whole wheat - halfway baking
Autumn / Fall muffins and pumpkin buns -
Check out more of our favorite fall baking recipes here:
www.weekendbakery.com/posts/fall-b...
Our favorite WKB sourdough bread with 20% whole wheat. This one baked this morning straight from the fridge.
Check out the recipe and method here:
www.weekendbakery.com/posts/our-we...
Chocolate, coffee & pecan sourdough - It is a good combination ☕🤎🍫
#weekendbakery #chocolatecoffeesourdough #chocolatecoffeepecansourdough
Sourdough pumpkin loaf
Very pleased with the end result 🧡
Based on our own WKB sourdough loaf (see: www.weekendbakery.com/posts/our-we...). Replaced 2/3 of the water in end dough with pumpkin puree and added about 20 g of extra water and 10 g of honey.
Collage of preparing a sourdough pumpkin shaped loaf with pumpkin puree in dough.
Preparing a pumpkin sourdough loaf - Dough made with 2/3 of the water replaced by pumpkin puree. This was a first for us - big fun. Used our WKB no knead sourdough recipe as a base:
www.weekendbakery.com/posts/our-we...
Round apple cinnamon raisin sourdough bread
showing crumb of sourdough bread filled with apple pieces and raisins
Let the Autumn / Fall baking begin: Sourdough with apple cinnamon raisin filling. Baked the apples in macadamia oil before use. The bread turned out so fragrant and tasty. With 20% whole rye flour and organic Manitoba bread flour.
🍏🧡
Showing crumb of sourdough loaf made with 20% whole rye
Sourdough with 20% organic whole rye. Gave it another hour at warm room temp after shaping, then overnight in the fridge. Finding out how far I can take it. The crumb turned out extra light and pleasant to eat. Love this bread.😀
It's a variation on this recipe:
www.weekendbakery.com/posts/our-we...
A pumpkin style vase filled with orange dahlia's and small sunflowers
The garden keeps on giving 🧡 - Making sure to leave more than enough for the birds & bees
Sourdough with rye preferment and 25% whole wheat in final dough. Bulk ferment in fridge - continued the following morning with some S&F, shaping and final proof at room temp. Just another test to see how the dough behaves. Like the result. Bread tastes great.
A few more pics of the jalapeño & cheddar sourdough baked this weekend. Love the result.
#weekendbakery #jalapenoandcheddarsourdough
