The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi from Amsterdam

Elmer's picture

Hi from Amsterdam

Hi everyone,

My name is Elmer and living in Amsterdam. I'm into baking bread for some 15 years now. It started when I lived in New Zealand for a while. The quality of the bread over there was so horrifying that the people I lived with baked their own bread. They taught me their recipe, a very basic no-kneading yeast bread with 86% hydration and overnight (at roomtemp) proofing. Yet it tasted nice and it has been my daily bread for quite a while. A couple of years later I switch to sourdough, but apart from that the bread stayed the same. Again, a couple of years later I attended a sourdough bread workshop. That changed my life. Since then, I have been baking like crazy and by now I bake all the bread for the community I live in (about 500kg/year).

I have a little blog where I (try) to put my recipes and experiments on:

Pretty much all of my bread I bake with local organic wheat. This is quite different from French, German or American wheat. The Netherlands is a rather cold, windy and wet county and that comes at a price when it regards wheat... Some bakers say it is impossible to bake with Dutch wheat, but I disagree!

So why am I here at the Fresh Loaf? First of all, I just enjoy seeing what other people baked. I also like to discuss certain techniques and recipes. And sometimes I could use some advice too!

Buckwheat sourdough bread

 Here's an example of one my breads, a buckwheat sourdough bread. The recipe you can find here.

naturaleigh's picture

Welcome Elmer!  And, that looks like a gorgeous loaf, which I'm sure was very tasty!  Looking forward to exploring your recipes.

dbazuin's picture

I live in Delft and buy al my flour from our local wind mill.

Exept my pizza flout that I buy online from

albacore's picture

I enjoyed reading your blog, especially the write up of your proofing box and Arduino controller. Well done - great to see someone else doing good DIY work! I went down the fanned hot air route for my proofing boxes, but whatever works for you!