Weekend Bakery

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

Levain Blond with Manitoba + 10% whole rye

#weekendbakery #levainblond #sourdoughbaking

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

Just out of the oven: Sourdough jalapeño and cheddar loaf. The cheddar is also organic, that is why the cheese is very pale yellow.

Butterflies on butterfly bush and vervain. And two pictures of dahlia's and one of a yellow small sunflower

Glad I saw a few more butterflies in the garden today. Such a big difference with previous years where we could take a 'butterfly bath' between the butterfly bushes (Vlinderstruiken / Buddleja). 🧡🦋

Variation with different flour on our WKB sourdough. This one a combination of Manitoba and organic German type wheat flour combined with whole wheat and whole rye flour. Baked on Sunday morning after final proof 20 hours in the fridge.
Recipe:
www.weekendbakery.com/posts/our-we...