After baking a few hundred Pains Rustiques you could say the recipe for our version of this rustic bread has been tweaked to the max. You get the best of both worlds: the extra flavor of the sourdough and… [Read More...]
Search Results for: sourdough
Making a miche
Probably made most famous by Parisian baker Poilâne the miche can be defined as a very large rustic sourdough bread, usually a round loaf made from a natural leavening that also has a high percentage of whole wheat flour in it. Its very large size with low crust to crumb ratio means… [Read More...]
Weekend Bakery Projects 2012
Highlights in pics of our more memorable baking adventures for 2012 so far. Or at least the ones where we had our camera at hand, because camera’s and floured or sticky dough hands do not mix well…
On with the baking! Lots more to make, learn and enjoy… [Read More...]
About Us
Weekend Bakery Weekend Bakery wants to offer and share information, tips, techniques, recipes and tools for the ‘professional’ home baker, with an above average interest in the art of artisan bread making. Weekend Bakery points to the fact that a lot of people, like us, concentrate their baking activities around the weekends and holidays. The […] [Read More...]
Our favorite whole wheat levain loaf
Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat you can find and give this loaf a chance! It is nothing like your memories, it is about … [Read More...]
WKB croissant making log
In 2010 we bravely started our quest for the perfect croissant. But after two attempts we cowardly sneaked away again. The first attempt was just a disaster. I believe we used a recipe by Michel Roux, so we probably cannot blame the recipe. [Read More...]
A ‘Fluitje’ with Spelt
‘Fluitje’ is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to ‘brand’ a concoctions that is new or different to him with a name of his own invention. But he isn’t the only one. Our pain rustique is also called ‘Marieke bread’ by several people, it’s just easier for them I guess, although it’s not very fair to Ed who is usually doing most of the pain rustique making and… [Read More...]
Video: Shaping a boule
This little clip shows you how to shape your dough into a boule (round or ball shaped bread).
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. The aim of this technique is to create tension on the outer… [Read More...]
3 stage 70% Rye Bread with Raisins
This bread has such great taste and such a nice bite plus, combined with the scattered sweetness of the big raisins, every bite is a delight. I strongly recommend that every home baker fan of the rye taste makes this bread. It is one of my top 3 favorite breads. Shaping it is a bit like working with clay, as you can see in the pictures. It feels a bit like… [Read More...]
Video: The Stretch & Fold Method
A little clip demonstrating stretching and folding bread dough. The stretch and fold method helps to gently develop the gluten in your dough. It works very well with these higher hydration doughs. We like the technique very much because although you get to use your hands and feel the dough, it is… [Read More...]
